#CONTEST ALERT: Tasty Winter Recipe Contest

Santoshbangar Dec 17, 2018

Til Khoya laddoo Til is very good in winter season as we see chikki,gajak Ingredients 250 g Til / Sesame Seeds 250gg Khoya / Mawa 1tsp Cardamom Powder 200gPowdered Sugar 1/4 cup Almonds Chopped 1/4 cup Cashew Nuts Chopped Ghee for applying on hands Instructions Heat a pan and dry roast the til until slightly browned. Remove them on a plate and let them cool. Grind in a blender to make a coarse powder. Heat mawa in the same pan and cook for 5-6 minutes. Remove the pan from heat. Add sugar, powdered til, cardamom powder, almonds and cashew nuts in it and mix well. Grease your palms with ghee and take small portions of the mixture and shape them into round ladoos. Store in an airtight container for up to 10 days.

Santoshbangar Dec 17, 2018

Caramelised Popcorn......munching in winter Ingredients Roasted popcorn-2cups Jaggery-3/4 cup Method Take heavy bottom pan and melt the jaggery. Slowly boil it when bubbles came ten it is done. Add popcorn and mix immediately so thar popcorn coated by jaggery Cool it and store in a airtight zar.

Jayanthy Asokan Dec 16, 2018

Coffee Marinated Mutton Chops with Palm Sugar,Coffee And Apple Cider Vinegar Reduction. This mutton chops is a fusion of south Indian chettinad style with a touch of American coffee marinade and palm sugar,coffee and Apple cider vinger Reduction. Ingredients. 1.Mutton 1/2 kg 2.Onion 1 3.Ginger 1/2 inch 4.Garlic cloves 3 5.Pepper corns 4 teaspoon 6.Cumin seeds 1 teaspoon 7.Cloves 2 numbers 8.Cinnamon stick an inch 9.Fennel seeds 1/2 teaspoon 10.Oil 1 teaspoon All roasted in a teaspoon of oil and blended in a mixer (from 2 to 10 ingredients) For the Marinade 1.Instant Coffee powder 1 teaspoon 2.Palm sugar 1/2 teaspon 3.Oil 2 teaspoon 4.Apple cider vinegar 1 teaspoon 5.Oil 1 teaspoon Add all this to the mutton and let it sit for 1 hour. For Palm sugar,Apple cider vinegar and Coffee Reduction 1.Instant coffee powder 1 teaspoon 2.Palm sugar 3 tablespoon 3.Apple cider vinegar 1 teaspoon For Garnish 1.Potato chopped 1 2.Tomatoes 7 3.Garlic salt seasoning 1 teaspoon 4.Pepper powder 1 teaspoon 5.Oil 2 teaspoon 6.Coriander leaves . Method 1.In a pressure cooker add oil and ground paste and saute well till raw smell disappear. 2.To it add marinated mutton chops and saute well till the mutton turns pink in colour. 3. Add three cups of water and pressure cook for 15 minutes. 4.Switch off the flame and wait till steams subsides. 5.Mix all the reduction ingredients together and boil with a half cup of water.Let it boil until it comes to sauce consistency. 6.In a pan add 2 teaspoon of oil and saute chopped potatoes and whole cherry tomatoes with garlic salt seasoning and freshly ground pepper corns. 7.In a pan transfer the cooked mutton chops and wait till water thickens. 8.When it is done,transfer to a serving dish and drizzle the reduction sauce and garnish with potatoes, tomatoes and coriander leaves. Yummy Fusion MUTTON CHOPS OF INDIAN AND AMERICAN style is ready to serve .

Jayanthy Asokan Dec 16, 2018

Healthy Rajma Pakoda Ingredients Rajma 1/4 kg Garam flour 2 tablespoon Chilli powder 1/2 teaspoon Garam masala powder 1/4 teaspoon Chilli chicken powder 1/2 teaspoon Salt to taste Water to sprinkle Oil for frying Method 1. Soak Rajma overnight. 2.Pressure cook Rajma with salt in sufficient water for 15 minutes . 3.Drain water and use the water by adding in sambhar or rasam. 4.Add all the powder and sprinkle water until the flour coats evenly on each Rajma. 5.Heat oil on a medium heat and spoon in Rajma gently. 6. Fry Rajma till it is golden brown. Transfer the fried rajma to a tissue paper and serve with tomato ketchup.

Sanchita Mittal Dec 16, 2018

Radish leaves and gooseberry chutney. This is my innovative and healthy chutney full of flavours and minerals and antioxidants. Just perfect to serve with snacks or main course. Prep Time 5 minutes Serve 4 Ingredients 1 cup raddish leaves washed and finely chopped 1/2 cup boiled gooseberries/amla 1/2 cup coriander leaves 1/2 teaspoon cumin seeds 1 pinch asafoetida 2 green chillies chopped 1/4th teaspoon sugar (optional) 1/2 teaspoon salt or to taste 1 teaspoon lemon juice 1 inch jaggery (optional) Method Grind all ingredients to a fine paste in a mixer except lime juice. Finally add lime juice, and enjoy endlessly with any snacks or main course.

Sanchita Mittal Dec 16, 2018

Healthy Broccoli Mix Veg Soup Broccoli veggie soup is a very healthy, nutritious and delicious appetizer which is prepared by adding exotic vegetables. The vegetables add lots of fibre and addition of olive oil and garlic makes it more healthy and flavourful. Its a pure bliss in winters. Ingredients for Broccoli Veggie Soup 1/2 cup carrot chopped 1/2 cup capsicum chopped 4 Garlic cloves chopped 1/2 cup onions chopped 2 cups Broccoli broken into small florets 1/4 th cup sweet corn kernels 1/4th cup French Beans cut diagonally (small) 2 cups vegetable broth (by boiling 1 cup mixed vegetables like potato, cabbage, onion, capsicum with a pinch salt and water and sieving them) 1/4th teaspoon sugar(optional) 1/2 teaspoon Black Pepper powder 1 teaspoon Olive oil 1 teaspoon white vinegar 1 teaspoon fresh cream(optional) 1/2 teaspoon oregano 1/2 teaspoon Salt or to taste Method Heat olive oil in a wok on high heat. Add garlic and onions and stir fry for a few a minute. Add all carrot, capsicum, french beans, broccoli, corn kernels and stir fry for 2 minutes on high flame. Add the vegetable broth to the vegetables while stirring continuously. Add black pepper, vinegar, oregano sugar and salt. Mix well and add 1 cup of water. Cook for 2-3 minutes and bring to a boil. Sprinkle some oregano, according to choice, and garnish with cream(optional) and serve hot. Enjoy endlessly. My tip Vegetables should not be overcooked, they should add to a slight crunch in soup.

Sanchita Mittal Dec 16, 2018

Golden Sheera/ Saffron Turmeric Besan Sheera Saffron Turmeric besan sheera or Besan ka sheera is a very thick drink made with gram flour, turmeric, saffron and water. Besan ka sheera is very effective home remedy for cold and cough, very common in any Indian household. Its healthy, vegan and gluten free Course dessert, drink Servings 4 Prep Time - 2 minutes Cook Time 15 minutes Ingredients 1 cup Besan / Gram flour 2 tablespoons Desi Ghee/ Clarified Butter 4 Green Cardamom crushed/powdered 6 tablespoons jaggery 1/4 teaspoon turmeric powder /haldi 2 pinches saffron / kesar 10 Almonds crushed / chopped 1 pinch rock salt(optional) Method In a heavy bottomed, pan add ghee/clarified butter and gram flour and roast on low flame to get an even colour. Keep stirring for even colour and to avoid burning. You need to keep cooking till a slight aroma of besan/gram flour is released. Meanwhile in another saucepan, add water and sugar and bring it to a boil. Stir until the sugar dissolves, switch off the flame and keep aside. Add the sugar-water mixture to the flour slowly and gradually while stirring continuously to avoid formation of lumps. Add saffron strands and cardamom powder Keep stirring until the water is mixed and absorbed nicely and the right consistency is obtained. Switch off the flame, garnish with crushed almonds and serve hot.

Uzma khan Dec 16, 2018

Recipe name : Thukpa with morrccan sausages( Winter special recipe) Preparation time : 20 mins Cooking time : 15 mins Serve : 2 person Ingredients to make Thukpa with morrccan sausages 1 bowl boiled speghetti 1/2 cup morraccan sausages 3/4 cupTomatopuree 1 medium sizeOnionchopped 1 tbspGarlicpaste 1/2 tbspGingerpaste 1/4 cupCarrotsliced 1/4 cup bellPeppersliced 1/4 cupCabbagesliced 1 greenChillithin slice 2Tomatonicely chopped 1 tbsp redChillipowder 1/4 tspTurmericpowder 1 tspSugar 1 tspLemonjuice 1 tsp soya sauce 1 tbsp springOnion 1 tbsp fresh chopped corriender. Saltas per taste 1 and 1/2 tspOil 2 cupChickenstock 1 cupCabbagestock How to make Thukpa with morrccan sausages First washed and soaked chopped cabbage with some salt and 1 cup water for an hour, after this strain and reserve the water and keep aside Boiled the noodles with sufficient water and with some salt and oil, when done strain water and reserve aside Now heat oil in pan add tomato puree and cook it for 1 minutes when oil shows add chopped onion and stir this Now add ginger and garlic paste and saute till pleasant Smell, add chopped morraccan sausages and stir for 2 to 3 minute Add salt, turmeric and other spices and mix Add sliced bell pepper, carrot,chilli and cabbage and cook for a minute Add gradually cabbage water in it to prevent the spices stick on bottom and inhance the flavour Now add chicken stock, reserve noodles water and remaining cabbage stock in this and bring it to boil Add soya sauce and sugar and mix well Add spring onion,corriender and lemon juice at time to serve For serve, arrange the boiled spaghetti in centre and pour the soup over the top

Uzma khan Dec 16, 2018

Preparation time : 10 mins Cooking time : 10 mins Serve : 2 person Ingredients to make Chicken Jalapenos Poha 1 cup boneless Chicken 1/4 cup chopped Spring Onion only white part 2 Garlic nicely chopped 1 green Chilli nicely chopped 1 tbsp chopped Capsicum 1 tbsp chopped Carrot 1/2 tsp mixed herb 1/4 tsp dry basil 1/2 tsp black Pepper powder 1 tsp red Chilli flakes 2 chopped Jalapenos pickle slice 1 tbsp Jalapenos pickle sauce Salt as per taste 1 tbsp mozerella cheese 1 tsp parmezan cheese 1.5 tbsp Olive oil for cooking How to make Chicken Jalapenos Poha First boil the chicken till tender when done rest to chill, shredded it and keep aside Now take oil in a deep pan add chopped garlic and onion when it's tender add chopped carrot , capsicum, green chilli and saute for 30 seconds Now add boiled and shreded chicken, salt and stir Add mixed herb,dry basil,chilli flakes, jalapenos pickle sauce and chopped jalapenos slice and stir Finally add grated mozerella cheese and mix Now transfer in serving plate, sprinkle some grated mozzarella, parmezan and chilli flakes over the top Now Chicken Jalapeos Poha is ready to serve

Uzma khan Dec 16, 2018

Preparation time : 5 hours Cooking time : 30 minutes Serve : 4 person Ingredients to make Bajra and mixed vegetable khichdi 1 and 1/2 cup Bajra 3/4 cup yellow Moong Dal 1/2 tsp Turmeric powder 1 Onion cut in julien 1/2 tsp Mustard Seeds 1/2 tsp Cumin seeds 1/4 tsp asefotida 1 tsp Red Chilli powder 10. 1 tsp Ginger garlic paste 1 tsp corriender powder Salt as per taste 1/2 tsp garam Masala powder 1 bowl chopped mixed vegetables ( potato, Cauliflower, carrot, green peas, french beans) 1/2 cup nicely chopped Tomato 2 tbsp desi Ghee (extra for pouring over the top) Lemon wedges for serving Fresh chopped corriender How to make Bajra and mixed vegetable khichdi Wash and soak the bajra for atleast for 4 hours Wash and soaked yellow moong dal for 30 minutes Take soaked bajra, yellow moong dal and salt in a pressure cooker and wait for 4 to 5 whistle till bajra and moong dal completely cook, when done switch of gas and keep aside Other side heat ghee in a kadhai, first add cumin and mustard seeds when slupter add hing and julien onion and saute till translucent When done add ginger garlic paste, turmeric powder, red chilli powder, Corriender powder, some salt and stir Now add chopped tomato and cook till it's soft Now add chopped vegetables and cook on low flame When done add garam masala and stir in low flame When vegetables completely cook add bajra and yellow moong dal mixture, mix it till vegetables and bajra, dal mixture combine well and cook on low flame for 3 to 4 minutes, when done switch of gas Now transfer in serving plate, sprinkle some chopped corriender, and fried brown onion, and pour some desi ghee over the top at time to serve Serve hot with lemon wedge, papad, dahi and achaar for more taste

Mukti Sahay Dec 16, 2018

BATHUA MISSI ROTI INGREDIENTS Wheat flour - 1 cup Gram flour - 1 cup Boiled bathua leaves - 1 cup Red chilly powder - 1/4 tsp Turmeric powder - 1/4 tsp Green chilly - 1 Salt - to taste Oil /butter - 4 tbsp Roasted cumin seeds powder - 1/2 tsp Chopped coriander leaves - 1 tbsp METHOD Take a bowl combine all above listed ingredients and one tbsp oil and mix well. Add little amount of water at a time and knead into a soft dough. Keep aside for 15 mins. Take some dough make into big bowl and roll out into roti size. Place the roti over the hot pan as soon as looks like brown. Flip over and cook on the other side till brown. Applying oil/butter on both the sides. Take off the pan and serve hot.

Mukti Sahay Dec 16, 2018

BATHUA AUR MATAR KACHORI Prep Time :45 mins Cooking Time : 25 mins Serve : 4 INGREDIENTS All purpose flour - 2 cup Boiled peas - 100 gms Boiled bathua leaves - 1/2 cup Finely chopped green chilly - 1 Finely chopped coriander leaves - 1 tbsp Cumin seeds - 1 tsp Red chilly powder - 1/4 tsp Garam masala powder - 1/4 tsp Asafoetida - a pinch Amchur powder - 1/4 tsp Salt - to taste Oil - 2 tbsp Oil - for frying METHOD Heat oil in a pan. Add asafoetida and cumin seeds to crackle. Add boiled bathua leaves and boiled matar and mix well. Add red chilly powder,amchur powder,green chilly,garam masala powder,salt and coriander leaves and mix well. Saute for 2 to 3 mins in a low flame. Take a large bowl combine all purpose flour,salt,oil and bathua and matar mixture and mix well. With the help of little water make a dough. Keep aside for 15 mins. Divide the dough into equal size balls and roll it. Heat enough oil in a pan. Add the kachori,lower the heat and fry till light brown. Drain in paper napkin. Serve hot with potato bhaji.

Mukti Sahay Dec 16, 2018

AMLA CANDY INGREDIENTS Amla - 500 gms Sugar - 100 gms Icing sugar - 100 gms Black salt - to taste METHOD Take amla and put in deep freezer for 10 days. Take out from freeze and keep one day out in the normal temperature. Squeeze it and remove the ice Press it and remove seeds. Add 100 gms sugar and dry the amla in sunlight for 8 days. Add icing sugar and black salt as per the taste. The amla color get changed to red after dried..

Santoshbangar Dec 16, 2018

Beetroot Cutlet In winter there is abdunace of beetroot which is good for healt.beetroot has many medicinal properties. Ingredients Rice-1 cup leftover Broccoli-2cup grated Boiled potato Onion-1 small chopped Rawa-1/2 cup Green chili-2 Green coriander leaves Corriander powder-1/2 tsp Chat masala -1/4 tsp Garam masala-1/8tsp Salt to taste Oil for shallow fry Method Boil beetroot Mash potato Mix all the ingredients in bowl.mix all the ingredients well Make heart shape balls.. Spread rawa on plate cover the balls with rawa . Heat nonstick and apply little oil. Fry balls on g sides Eat with green chutney

Neeru gupta Dec 16, 2018

#Paneer_Ghevar_With_Rabri Paneer Ghevar with Rabri is yummy and delicious recipe. Ingredients - 1 cup all purpose flour 50 gm paneer 1 cup sugar 2 tbsp pure ghee lemon juice tsp cardamom powder 3 cup ghee for frying 3 - 4 ice cubes 1 cup Rabri 2 tbsp chopped pistachios 2 tbsp chopped almonds Method - In a bowl add pure ghee and ice cubes. Beat it until creamy. Remove the water from creamy texture. Add all purpose flour and crumble well. Grate the paneer in crumbled flour. Mix well. Add glass water and mix well make lump free batter. Add lemon juice and mix well. Fill the batter in a sauce bottle and cover with lid. In a tall thick bottom pan add ghee and heat it up. In a another pan add sugar, cardamom powder and water for sugar syrup. Make a 1 thread consistency sugar syrup. Drop roughly ? amount of the batter from height ( about a feet) so that it forms a continuous stream. You will see it splitting, foaming and moving on a side of the pan. When the foam settles down pour another ? batter in the center. Move the batter in the center to the side, thus making a nice sized hole in the center to pour the batter in. When ghevar is nicely browned remove from ghee. Spread sugar syrup on the ghevar with a spoon. Garnish with Rabri, almonds and pistachio.

Mukti Sahay Dec 16, 2018

KHORAK Sindhi recipe INGREDIENTS Gond - 1/2 bowl Grated coconut - 1 cup Crushed almonds - 1/2 cup Crushed cashew nuts - 1/2 bowl Raisins -2 tbsp Wheat flour - 1 cup Clarified butter - 1 cup Sugar - 1 cup Water - 1/2 cup Cardamom powder - 1 tsp Poppy seeds - 2 tbsp METHOD Heat clarified butter in a pan Add gond fry and strain iteep aside. Add cashew nut,almond fry it and strain it. Again heat clarified butter in the same pan. Add wheat flour and stir continuously. And roast till it turns brown and give out the fragrance Also roast the poppy seeds. In other pan add sugar and water till sugar dissolves. Keep it medium flame for 8 - 10 mins. Add roasted wheat flour,fried poppy seeds, gond,cardamom powder and fried dry fruits and raisins and mix well. Pour the mixture on the grease plate and cut into diamond shape. Garnish with crushed almonds,cashew nuts and raisins.

Mukti Sahay Dec 16, 2018

Mukti Sahay Dec 16, 2018

GOND PAK INGREDIENTS Whole wheat flour - 1 cup Sugar - 1 cup Water - 1/2 cup Clarified butter / ghee - 1 /4 cup Whole dried milk / mawa - 1/4 tsp Cardamom powder - 1/4 tsp Gond - 100 gms Whole black pepper - 1/4 tsp Cahew nuts - 1 tbsp Almonds - 1 tbsp Raisins - 1 tbsp METHOD Heat clarified butter / ghee in a wok. Add gond and fry it. Add cashew nuts,almonds and whole black pepper fry it and strain it. Again heat clarified butter / ghee in a pan. Add whole wheat flour and stir continuously and roast till it turns brown and give out the fragrance. Add whole dried milk / mawa and mix well. In another pan add sugar and water till sugar disolves. Keep it medium flame for 8 -10 mins. Add roasted whole wheat flour,fried gond ,whole black pepper and cardamom powder and mix well. Garnish with roasted almonds,cashew nuts and raisins.

Mukti Sahay Dec 16, 2018

Yellow moong dal halwa INGREDIENTS Yellow moong dal / lentil - 1 cup Sugar - 1 cup Milk - 2 cup Cardamom powder - 1/4 cup Raisins - 1 tbsp Roughly chopped cashew nuts - 1 tbsp Clarified butter / ghee - 3/4 cup Whole dried milk / mawa - 1/2 cup METHOD Wash and soak yellow moong dal /lentil for 3 - 4 hours. Grind coarsely in the blender without water. Heat clarified butter / ghee in a non stick pan and add grounded dal in it. Stir well continuously and roast till it turns brown and gives out the fragrance Add whole dried milk / mawa and mix well. In another pan add milk and sugar Once boiled the milk add in the roasted moong dal / lentil. Stir continuously cook till thick consistency. Add cardamom powder and mix well. Garnish with cashew nuts,almonds and raisins..

Uzma khan Dec 16, 2018

Recipe name : Salmon & Quinoa Cakes with Hummus Salmon and Quinua Cake is full of Protien and power packed recipe which is healthy and tasty too. Prep Time : 30 mins Cook Time: 15 mins Serves : 4 People Ingredients to make Salmon & Quinoa Cakes with Hummus For Hummus, 1 cup boiledChickpea 2 choppedGarlic 1/2 tspCuminseeds 1 tbsp roastedSesame Seeds 1 tbspLemonjuice 1 tspOliveoil 1/2 tspSalt 2 tbsp reserved boiledChickpeawater For 4 Salmon and Quinua Cake, 250 gram Salmon (boneless) 1/4 cup boiled Quinua 1/2 tspSaltor as per taste 1/2 tsp turmeric powder 1 tbspMustardsauce 3 choppedGarlic 1 tspLemonjuice 1 tsp mustardOil 1/2 tsp garamMasalapowder 1 tspRed Chillipowder 1/4 cup fine choppedOnion 1 tbsp fine chopped corriender For Coating, 1/2 cup rolled oats 2 tbspOilfor fry the cakes For Hummus serving, 1 tbspOliveoil 1/4 tspRed Chilliflakes for sprinkle over the top Some chopped corriender for sprinkle over the top Some onion, tomato andLemon wedges How to make Salmon & Quinoa Cakes with Hummus TAKE BOILED CHICKPEAS, CHOPPED GARLIC CLOVES ,CUMIN SEEDS, ROASTED SESAME SEEDS, LEMON JUICE, OLIVE OIL, ADD SALT, RESERVED WATER WHICH WAS USED TO BOIL THE CHICKPEAS, BLEND TILL SMOOTH THE HUMMUS IS READY, SET ASIDE FOR SALMON CAKE, TAKE SALMON CUBES, ADD SALT, ADD TURMERIC POWDER, MUSTARD SAUCE , ADD GARLIC CLOVES, LEMON JUICE, ADD MUSTARD OIL, GARAM MASALA POWDER, ADD PEPPER POWDER, RED CHILLI POWDER, BLEND TO MAKE A COARSE PASTE ADD FINELY CHOPPED ONION INTO THE READY PASTE ADD CHOPPED FRESH CORIANDER, MIX IT TAKE BOILED QUINOA, ADD THE READY SALMON PASTE MIX MIX WELL, SHAPE INTO SMALL PATTIES GET ALL THE PATTIES READY TAKE CRUSHED ROLLED OATS IN A PLATE, ROLL THE READY PATTIES IN THIS HEAT OIL IN A NONSTICK PAN, SHALLOW FRY THE PATTIES FLIP & FRY FROM BOTH SIDES ON LOW-MEDIUM HEAT UNTIL GOLDEN BROWN & CRISP TAKE OFF HEAT ONCE DONE ADD OLIVE OIL TO THE READY HUMMUS, SPRINKLE SOME RED CHILLI FLAKES & FRESH CORIANDER ON TOP SERVE WITH THE READY SALMON & QUINOA CAKES

Santoshbangar Dec 16, 2018

Flaxseeds jaggery pinni....winter special It is very healthy in winner season Ingredients Flaxseeds-1/2cup Green moong dal-1/2cup Ragi flour-1cup Dessi ghee_-200gm Jaggery-1(250)gm Cashews,almond,-100gm Raisins2tbsp Caradmom powder1tsp Recipe Preparation Put the alsi and moong dal in a dry pan and roast . Now grind it in a mixer, but do not over grind it. Roast the ragi flour in ghee until leaves the fragrance. Take it out in a separate bowl. Break the gond and roast it in the ghee. The gond will rise up. Fry it until it turns brown and take it out in a separate bowl. Press them with a roller on a plate and grind it. Chop the cashews, almonds Put jaggery (250 gms.) in the water (1 1/4 cup) in a pan. Stir the mixture till the dissolves completely into the water. Test the syrup by putting it between your forefinger and thumb. If the syrup leaves a string while parting the two, then it means the syrup is ready. Turn off the flame. Put roasted flour, roasted alsi, chopped nuts, gond into it and mix well. Let the mixture cool down a little. Take out a small portion of the mixture equal to the size of a lemon. Prepare pinni from the whole mixture giving it shape. Alsi pinni is ready. Store the pinni in an air-tight container , that can be consumed for over one month. Eat it everyday along with tea. My Tip: Rawa can be used inreplace of moong dal

Mistuni BANERJEE Dec 16, 2018

Recipe name-- Green Corriender Pomfret Ingredients-- Pomfret Fish 2 pcs, Green Corriender leaf paste 5-6 tsp, Green Chili paste 11/2 tsp, Onion paste 3-4 tsp, Ginger Garlic paste 2 tsp, Tomato paste 1/2 cup, Coconut milk 1/2 cup, Hang Curd 2-3 tsp, Turmeric powder 1 tsp, Whole Garam masala, Salt, Sugar, Mustered Oil. Process-- First to clean the Pomfret Fish and marinate with turmeric powder and salt. Now take one kadai and pour the mustered oil then fry the marinated fish and keep it side. Now add whole garam masala in this oil and add onion paste in it and cook it gently then add ginger garlic paste and fry it gently then add tomato paste and stir it until it cooks well. Then add hung curd and mix it properly, now add green Corriender leaf paste, green chili paste, salt, sugar as per requirement and cook it gently until it release oil from the mixture. Now add fried Pomfret Fish into it and add coconut milk on it and cook sometimes until it will become dry then take one serving plate and serve the Green Corriender Pomfret .

Uzma khan Dec 16, 2018

?Farro is loved for its nutty flavour and unique, chewy texture. ?It's a extremely nutritious grain and an excellent source of protein, fiber and nutrients likemagnesium, zinc and some B vitamins. ?It's a much healthier alternative to white rice or other refined grains. ?So it's very healthy, yummy, crunchy and tasty too, young as well as child also loves to eat it. ? ?Recipe name : Farro and Dates Digestive Ladoo ( Healthy diet ladoo) ? ?Preparation time : overnight ?Cooking time : 20 to 25 minutes ?Serve : 6 to 8 ? ?Ingredients : ?1. 3/4 cup Farro ?2. 100 gram Digestive biscuits ?3. 1 cup dates ?4. 1/2 cup honey ?5. 1/2 cup desi ghee ?6. 1/2 cup honey ?7. 1/2 tsp cinnamon powder ?8. 2 tbsp pumpkin seeds ?9. 2 tbsp melon seeds ?10. 2 tbsp sunflower seeds ?11. 2 tbsp choco chips ?12. 1/2 tsp almond essense ? ?Method : ?1. First wash and soak the farro in sufficient water for overnight ?2. When it's soak completely, drain out all water and transfer in kitchen towel till remove all moisture ?3. When it's completely dry, transfer on hot pan and dry roast it till pleasant smell comes, when done left out in grinding jar and make fine smooth powder of it and keep aside it ?4. Now deseeds dates, transfer in mixer jar, add some ghee and make fine paste of it ?5. Now heat some ghee on pan, add dates paste in it and roast this for 2 to 3 minutes ?6. Add honey in dates paste,mix and keep aside ?7. Now take pumpkin, melon and sun flower seeds one by one on hot pan and dry roast these also till pleasant smell comes when all done transfer in grinding jar and coarsely crushed it ?8. Take digestive biscuits in grinding jar, make powder of this and keep aside it also ?9. For making ladoo, heat some desi ghee in pan add farro powder in it and roast this ?Add cinnamon powder and mix ?10. Now add crushed melon,sunflower and pumpkin seeds and stir ?11. Add almond extract and stir ?12. Now add already make powder of Digestive biscuit and continue stir on low flame ?Finally add roasted dates and honey mixture paste and mix till all well combine ?Now transfer this mixture in plate, add choco chips and again mix with hand ?Immediately start to bind ladoo when it's slightly hot ?(If any problems to bind ladoo add some honey and some ghee mix and make ladoo of this mixture) ?Now Farro and Dates Digestive ladoo is ready to serve

Jayanthy Asokan Dec 16, 2018

CHEESY TOMATO BRUSCHETTA WITH DAL SOUP. Bruschetta is an Italian dish consisting of grilled bread, rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomatoes, vegetables, meat or cheese. In this Fusion Bruschetta, homemade French Baguette is used, topped with tomatoes, vegetables and cheese.Homemade Marinara sauce is used as a spread and Indian Dal soup as accompaniment. Cuisine: INDO-ITALIAN (FUSION) Course: Appetizer or Main Serves: 10 Preparation Time: 3 hours Cooking Time: 55 minutes Ingredients:- For Making French Baguette: All purpose flour 2 cups (reserve 1/2 cup separately) Water 3/4 cup Yeast 3/4 teaspoon Sugar 1 teaspoon Salt 1 teaspoon For Toppings: Mozzarella cheese 200 grams Tomatoes 2 cups Green pepper 1 Yellow pepper1 Broccoli few florets Mint leaves 4 sprigs Coriander leaves 1/2 fistful Garlic cloves 3 Olive oil 1/4 cup Black pepper 1/4 teaspoon Italian mixed herbs 1teaspoon Salt to taste For Dal soup:- Masoor dal /2 cup Turmeric powder 2 pinch Tomato 1 White onion 1/4 Water 2 cups For seasoning dhal soup: Oil 1/2 teaspoon Mustard seeds1/4 teaspoon Cummin seed 1/2teaspoon Chilli powder 1/4 teaspoon Salt to taste Coriander leaves 1sprig Marinara sauce:- Olive oil 2tablespoon White onion diced 1/2 Garlic cloves 2 Chilli flakes 1/2 teaspoon Tomato puree 1 cup Chicken broth 3/4 cup Mixed Italian herbs 1 tablespoon Pepper to taste Salt to taste Method (For making French Baguette):- 1.Add the sugar and yeast in a small bowl and set aside to proof for about 5 minutes. 2.Add salt to flour. Mix salt with flour well. Wait till yeast to bloom. 3.Add bloomed yeast to the flour and mix well with spatula. 4.Mix well to become sticky dough. Reserve 1/2 cup flour for later use. 5.Transfer the sticky dough to a greased vessel. Brush oil on top of the dough and cover the bowl with kitchen towel. Wait till it proof. 6.After 2 hours the dough has doubled in in size. 7.Sprinkle the reserved flour on kitchen top. Dump the dough. Prepare rack with parchment paper. 8.Flatten the dough and deflate air in the dough. Fold dough two to three times and roll into a rope shape (reserved flour can be used now). Place the Baguette rope on the prepared parchment wire rack. Sprinkle some flour on top of the log. Score the dough with knife to make wedges. 9.Baguette dough is ready for second proof. Cover with towel and wait till it doubled in size. It takes an hour to rise. 10.Preheat oven for 230 degrees placing a cake tin on the bottom in the oven. Let it preheat for 30 minutes. After the dough risen it's ready to bake. 11.Add 1 cup of water in the preheated tin. Place the Baguette rope rack and shut the oven door immediately. Set timer for 40 minutes to bake. Let them bake until crispy and brown. 12.Allow them to cool bit before serving. Marinara Sauce Preparation:- 1.Heat oil in a heavy bottom pan. Saut onion, garlic and add tomato puree and mix thoroughly by adding chicken broth. 2.Add chilli flakes and mixed herbs. Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes. Add pepper and salt to taste. Simple easy Marinara sauce is ready. Dhal soup preparation:- 1.Pressure cook dhal with tomato and onion with little turmeric powder, oil and two cups of water for 5 minutes. 2.When it's done, season it with the above ingredients and garnish it with coriander leaves. Assembly:- 1.Cut French Baguette into thick slices. Spread Olive and rub garlic cloves over it. Apply marinara sauce and place a small block of mozzarella cheese on top and bake for two minutes till cheese melt. 2.Mix Cut tomatoes, yellow pepper and mixed herbs and top over Baguette and garnish it with mint leaves and blanched broccoli. 3.Lip smacking Cheesy Tomato Bruschetta is served with Indian Masoor dal soup.

Jayanthy Asokan Dec 16, 2018

BAJRA PEANUT BUTTER CUP COOKIES Ingredients 3/4 cup bajra flour 3/4 cup All purpose flour 1 tsp baking soda 1/2 butter softened 3/4 cup white sugar 1/4 powdered jaggery 1/2 cup peanut butter 1 egg beaten 1tsp vanilla extract 2tbsp milk.. 1/2 tsp salt Method Mix two flour with baking soda and salt n sieve two times... Keep aside.. Add butter, sugar, jaggery n mix well.. Add egg n vanilla essence n mix well... Now add peanut butter and milk n mix thoroughly... Now add dry flour mixture to it and make a cookie batter.... Pre heat oven at 375 deg f.. Make small balls and place each into a greased mini and small cake and muffin pan... Bake for 8 minutes..Remove from oven and immediately press a mini homemade chocolate into each ball... Cool and carefully remove from pan... Healthy Bajra Peanut Butter Cup Cookies are ready to consume.

Jayanthy Asokan Dec 16, 2018

ITALIAN CHOCALATE PANNACOTTA Italian Chocolate Pannacotta is an eggless dessert that is easy to prepare and totally irresistible silky, smooth, creamy, wobbly chocolaty treat, perfect to end any meal. Cuisine :Italian Course : Dessert Serves 2 Preparation Time :15 minutes Cooking Time : 10 minutes Setting Time : 4 hours to overnight Ingredients Milk 100 ml Whipping cream 100 ml Gelatin powder 3 grams Water 11/2 tablespoon Sugar 1 tablespoon Pinch of salt Semisweet chocolate 60 grams For Chocolate syrup Semisweet chocolate 60 grams Whipping cream 80 ml Method 1.Grease flavourless oil to the preferred moulds. 2.Dissolve gelatin in water and let it swell for about 5 to 10 minutes. 3.In a medium saucepan bring the cream, milk, sugar and salt to a simmer over medium - low heat(do not boil). Remove from heat and add vanilla essence and chocolate chopped into pieces. Stir until chocolate is completely melted. 4.Add gelatin and stir until the gelatin has completely dissolved. Pour it in the prepared mould and refrigerate to set for about 4 hours or better overnight. For Making chocolate sauce 5.Melt chocolate and cream over double boiler method. Let the chocolate melt thoroughly. Chocolate sauce is ready for Chocolate Pannacotta. 6.Dip the mould into a bowl of hot water for few seconds, run a sharp knife around the edges and invert the mould onto a plate. 7.Pour chocolate sauce on top of Pannacotta with fresh Strawberries.

Jayanthy Asokan Dec 16, 2018

DEEP FRIED LASAGNE SUSHI WITH MARINARA SAUCE. Deep fried Lasagne Sushi with Marinara sauce is a fusion of Chinese and Italian cooking. Lasagne sheet is used for original Nori sheets. Stuffings can be made according to individual taste. This Lasagne Sushi is loaded with vegetables, olives , mozzarella cheese and Italian seasoning. Cuisine : Chino-Italian(Fusion) Course: Main or Appetizer Serves: 4 Preparation Time : 20 minutes Cooking Time : 40 minutes. Ingredients. Lasagne sheets 3 Beans 5 Carrot 1(cut into julienne) Peas 1/4 cup Mozzarella cheese 150 gms Black olives 10 Boiled mushy rice 1/2 cup All purpose flour 2 tablespoon or Egg 1 Bread crumbs 1/2 cup Cornflour 1/4 teaspoon Mixed Italian herbs (oregano, thyme, basil) 1 teaspoon Pepper powder 1 teaspoon Salt to taste Mint for garnish FRIED LASAGNE SUSHI Fried Lasagne Sushi is an innovative try For Marinara Sauce Olive oil 2 tablespoon White onion 1 Garlic cloves 2 chopped Mixed Italian herbs (oregano, thyme and basil) Tomatoes 1 diced Tomato puree 1 can Water 1 cup Salt to taste Method For the Marinara sauce 1 In a large sauce pan, heat the olive oil and add the chopped onions. Cook for 1 to 2 minutes until the onions soften, then add the garlic and cook for another minute. 2Add mixed herbs, salt, diced tomatoes and salt to taste. Stir for a minute. Add water and mix well. 3Bring to a gentle boil over medium - heat and simmer for 10 to 15 minutes, stirring occasionally. Cover it and cook till it's done. Sauce is ready for For the Fried Lasagne Sushi 1.Boil beans and fresh peas in boiling water for few minutes till it's par boiled.Add salt to taste. 2.Cook rice till its mushy. Add cornflour and salt to taste and mix well. Beat egg with pepper powder and salt to taste. Keep it aside. 3.Boil Lasagne sheets in hot water for two minutes with little salt and oil. Keep the sheets separately on a plate. 4.Mix bread crumbs with mixed herbs, chilli flakes and salt. Outer coating for Lasagne sheet is ready. 5.Take a wooden mat with a cling wrap on it. Place Lasagne sheet on mat and spread mushy rice on top evenly. Place boiled beans, peas, carrot julienne, olive and strip of Mozzarella cheese. Sprinkle mixed Italian herbs chillies flakes and salt. Roll the Lasagne sheet tightly. Keep it aside. 6.Flour wash or egg wash Lasagne rolls well and roll it on bread crumb mixture till it's evenly coated. Make sure it's well coated. Fry the Lasagne Sushi roll in medium hot oil till its golden brown. Cut and serve with homemade Marinara sauce. Fusion Fried Lasagne Sushi is ready to serve with both Chinese and Italian flavors.

Uzma khan Dec 16, 2018

A recipe every age of group like and loved to eat this Preparation time : 10 mins Cooking time : 20 mins Serve : 4 Recipe name : Ragi Chocolate Choorma Truffles Ingredients to make Ragi, Chocolate Choorma Truffles For Choorma, 1 .5 cup Ragi Flour 1.5 tbsp Cocoa powder 1/4 cup lukewarm Water or less 1/4 cup chocolate sauce 1/2 cup powdered Sugar 1/4 cup grated Coconut 1 tbsp nicely chopped Cashew 1 tbsp nicely chopped Almonds 1 pinch green Cardamom powder For Coating, 1/2 cup milk chocolate compound 1/2 cup dark chocolate compound Some edible gold dust for garnish How to make Ragi, Chocolate Choorma Truffles Mix Ragi flour and Cocoa powder in a mixing bowl Add lukewarm water and knead dough Now devide the dough in 2 equal size balls Make chapati of a ball, transfer on hot tawa to cook on low flame, sprinkle few drops of water over it, when one side done flip it carefully to cook other side When both side done left out and do same with other ball When both chapati done crush the cooked chapati in small size and transfer in a mixer jar to get even fine crush, when done left out in a deep mixing bowl Now add chocolate sauce, powdered sugar, green cardamom powder, grated coconut, fine chopped cashew and almonds and mix well Now make equal size balls of this crushed mixed mixture and keep in fridge for 20 to 30 minutes to set Other side take milk chocolate and dark chocolate compound in a deep mixing bowl and melt this in microwave for a minute, when done mix well Now take Choorma balls dip in melted chocolate and keep in a lined dish, do same with all balls and again keep in fridge for 10 minutes or till set Take some cocoa butter add gold dust and mix, now take out the Choorma balls from fridge and brush with gold dust Now Ragi, Chocolate Choorma Truffles is ready to serve

Neeru gupta Dec 16, 2018

#Gulabjamun_Cup_Cake Yummy dessert with double dhamaka Ingredient - 1 cup all purpose flour 100gm condensed milk 2 tbsp curd 1 tbsp powdered sugar tsp baking powder tsp baking soda tsp cardamom powder 4 pcs gulabjamun 1 tsp butter For garnish - 7 - 8 pistachios chopped Method - In a bowl add curd and powdered sugar and beat well. Sieve all purpose flour, baking soda and baking powder three times. Add cardamom powder, condensed milk into curd sugar mixture. Pre-heat the oven at 180c for 10 minutes. Now grease the mould with butter. Now add dry ingredients into condensed milk mixture and mix well. Add one piece of gulabjamun in the mould and pour the batter on it. Tap the mould and put it in oven for baking at 180c for 10 minutes. After 10 minutes our gulabjamun cup cake is ready. Garnish with chopped pistachios and enjoy it.

Neeru gupta Dec 16, 2018

#Crazy_Tomato_Dhokla_Bites Ingredients - 1 cup semolina 1 cup Mexican salsa sauce 1 cup curd 1 tsp salt 1 tsp grated ginger 1 tsp eno 2 tsp oil tsp asafoetida powder 1 tsp white sesame tsp turmeric powder 1 onion long cutting 1 capsicum sliced Method - In a bowl add semolina, salsa sauce , curd, salt and mix well. Keep it for 15 minutes. Now add 2 glass water in a cooker and boil it. Grease the mould with oil. After 15 minutes add grated ginger and eno in the semolina batter. Pour the batter in the greased mould and put in cooker. Remove the whistle and rubber from cooker lid and close the cooker with lid. Cook for 10 minutes on high flame. After 10 minutes cook on low flame for 5 minutes. Now our tomato dhokla is ready. Let it cool completely. Demould the tomato dhokla and cut the pieces of your choice. In a wok add oil and heat it up. add asafoetida powder, sesame seeds roast for 30 second. Add onion roast slightly add capsicum and saute it. Add turmeric powder, salt, and steamed tomato dhokla. Mix carefully. Cook for 3 - 4 minutes on low flame. Serve hot crazy tomato dhokla bites.

Neeru gupta Dec 16, 2018

#Jalebi_tacos Ingredients - cup all purpose flour cup gram flour cup water 2 drops orange food colour 1 cup sugar 1 cup ghee cup water 1 cup whipped cream 2 tbsp chocolate sauce 7 - 8 chopped pistachios Method - In a bowl add all purpose flour, gram flour, water and orange food colour mix well and make lump free batter. Cover with cling wrap and keep it warm place for 6 - 7 hours. After 6 - 7 hours batter comes fluffy. Pre-heat the oven at 150c for 5 minutes. Lay down the baking sheet on mould and grease with butter. Pour 2 tbsp batter on it and spread in round shape. Now bake it for 3 minutes. In a wok add ghee heat it up. After 3 minutes round Jalebi baked now remove from mould. Deep fry the Jalebi in tacos shape. In a another pan add sugar and water boil it until one thread consistency. Dip the Jalebi tacos in sugar syrup for 2 minutes. After 2 minutes remove it. Let it cool completely. Fill the whipped cream in Jalebi tacos. Sprinkle some chopped pistachios and garnish with chocolate sauce.

Aishwarya dinil Dec 15, 2018

Tasking and easy Egg pudding INGREDIENTS ??4 eggs ???2 slice White bread ???500 ml milk ???8 tbsp sugar ???2 tsp vanilla Making ??Pour all the milk in a pan, add the 8 tbsp sugar and bring to a boil.Cut out the edges of the bread & make small pieces of the white part and add to the milk.???Leave it to cool.???After the milk is cool, crush the bread with your hands till you feel no lumps.Let it soak for another 10-15 mins.???Beat the eggs + vanilla & add it to the mixture. Mix everything well, then pour it in the caramelized mould.???Steam until inserted skewer comes out clean. It should have become firm. Takes about an hour or less.???Once cooled invert it on a plate. The top will be golden brown. Serve cold.

Uzma khan Dec 15, 2018

Healthy, tasty,yummy, innovative and everyone loved to eat this Recipe name : Sweet Potato and Millet Ganuchi Preparation time : 10 minutes Cooking time : 15 minutes Serve : 2 Ingredients : 150 gram sweet potato 3 tbsp millet flour 4 tbsp powder sugar 3/4 tsp cinnamon powder 1/4 tsp dry ginger powder Pinch of baking soda 1 cup desi ghee 2 tbsp maida for dusting and rolling Ingredients : Boil water in a pan and hard boil the sweet potato, when done left out and peel this Now grate the sweet potato in deep mixing bowl Now add millet flour, soda, dry ginger powder, powder sugar, some melted and cinnamon powder( reserve some both to sprinkle over the top) Mix well all nicely and knead a soft dough Sprinkle some maida on kitchen table and devide the dough in two equal half Now roll the dough long and cut in small pieces with all dough and keep aside Now take a fork,dust some maida and flat a dough piece over the fork and make mark over it Do same with all pieces and keep aside Now heat desi ghee in a pan and fry carefully till both sides done and crisp Fry all pieces like this when done keep aside Now mix remaining cinnamon and powder sugar in a bowl Transfer this in tea strainer and dust over the fry pieces Now Winter special Sweet Potato and Millet Ganuchi is ready to serve

Uzma khan Dec 15, 2018

Very tasty, yummy, healthy and perfect winter recipe . Recipe name : Quinua and Soya Kabab Preparation time : 25 minutes Cooking time : 15 minutes Serve : 4 Ingredients to make Protein Kabab 1 cup soaked quinua 1/2 cup soaked soyabean 2 tbsp green Peas 2 tbsp sweet Corn 2 tbsp grated Paneer 2 tbsp grated Carrot 4 nos Garlic 1 inch Ginger 2 tbsp Chickpea flour 1 nicely chopped Onion 2 nicely chopped Green Chillies 2 tbsp nicely chopped fresh corriender 1/2 tsp mixed herb 1/4 tsp oregano 1/2 tsp black Pepper powder 1/4 tsp garam Masala powder 1 tsp Lemon juice Salt to taste Canolla Oil for cooking How to make Protein Kabab First take soaked quinua with double amount of water and cooked it Take soaked soyabean in a pressure cooker add 1/2 tsp salt, ginger and garlic and enough water and take whistle to completely cook Now take chick pea flour and roast it till pleasant smell comes and keep aside this Take sweet corn and green peas in mixer jar and coarsaly grind it Now take cooked soyabean in mixer jar and grind it and make vatsaly smooth paste and transfer in deep bowl Add cooked quinua,grind sweet corn and peas,grated carrot and paneer,roasted chickpea flour, fresh corriender,chopped green chilli, mixed herb, oregano,salt,pepper,garam masala,lemon juice,chopped onion in this grind soyabean bowl and mix well Now heat canolla in a pan and make small patties of this mixture and pan fry it till both side light brown in colour and crisp Make all kabab like this Now healthy and tasty Protien Kabab is ready to serve

Santoshbangar Dec 15, 2018

Preparation time----5 minutes cooking time-4-5 minutes Ingredients Makki ka atta(maize flour)-1cup It is different simple and with less ingredients. In winter we like fried and hot snacks .and the winter of Delhi temperature is very low. Being punjabi we used makki ka atta in different recipes . It is innovative recipe boiled potato-1mashed onion-1 finely chopped green chili-1 Ginger garlic paste-2tsp red chili =-1/4 tsp coriander leaves-finely chopped seasamseeds-1tsp(optional) wheat rawa--1tbsp ajewan or thyam seeds--1/8 tsp(optional) salt to taste oil for fry Method add one tsp oil to into it. Mix well it is not like a smooth dough but hard. and little scattered. . Flatten this ball on palms like vada .make all the vadas Heat oil in a pan and fry on slow fire.It will not take much time bec batter is hard. Enjoy hot makki atta ka vada with sauce or green chutney in winter with cup of tea...... i

Santoshbangar Dec 15, 2018

#contestalert #winter Peanut chikki This is winter special Bec jaggery is good for Heath in winter Cook time 10 mins Total time 10 mins Ingredients Peanuts/Ground Nuts 1 cup Jaggery 1 cup Ghee-1Tbsp Instructions Dry roast peanuts in a pan. Peel off them and little crush them. Keep them aside. Grease a steel plate with 1 tablespoon of ghee and keep it aside. Heat a pan and add 1 cup grated jaggery, 2 tablespoon of ghee, and only 1 tablespoon of water if necessary. Stir it continuously until jaggery melts and becomes thick. It takes 5 to 10 minutes depends on the quantity. Now check the consistency. Pour 1 drop of jaggery in water, it must form a lump. Then, add roasted peanuts and stir it well. Switch off the flame. Then, transfer this content into a ghee greased plate and spread it. You can leave it or mark the pieces with any sharp scissor. Leave it until it becomes cool. Now the healthy everyone's favourite Peanut Chikki is ready to serve. Then, take marked pieces and serve them.

Santoshbangar Dec 15, 2018

#contestalert #winter Yam ka dum It is very healthy and nutritious.and this snack is very tasty and low fat. Yam is suran or jimicund Ingrediends Yam-250gm Lemon juice-2tsp Redchili powder -1/2tsp Haldi pinch off Salt to taste Oil for shallow fry Chat masala. 1tsp Method Peel wash and cut yam like fingers. add masala in lemon juice.marinate yam fingers in itfor 1hour. Heat oil in a pan and shllow fry from all sides Serve sprinkling chat masala on top

Mukti Sahay Dec 14, 2018

THEKUA INGREDIENTS Wheat flour - 2 cup Sugar - 1/2 cup Green cardamom powder - 1/4 tsp Grated coconut - 2 tbsp Clarified butter - 2 - 3 tbsp Oil - for frying METHOD Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and sugar to get crumble texture. Add little water to make a stiff dough. Divide the dough into balls and roll out. Deep fry thekua in hot oil till golden brown. Drain and serve

Mukti Sahay Dec 14, 2018

TIKONA NIMKEE INGREDIENTS Refined flour-1 cup Semolina (suji )-1/2 cup Carom seeds-little pinch Kalaunji-little pinch Baking soda-1 tsp Ghee- 4 tbsp Salt to taste Water as required METHOD Take the refined flour, semolina, carom seeds, kalaunji, baking soda in a bowl. Mix well and add ghee to make a stiff dough. Cover the dough with a napkin and keep aside for 15 minutes, divide the dough into 10 pieces . Roll out dough into 1/8 cm thin. Fold it and then again fold to make it in a triangle shape. Now heat the oil in a non stick pan and deep fry the tikona namkeen on a slow flame till golden brown. Serve hot with tea.

Mukti Sahay Dec 14, 2018

BHABRA INGREDIENTS Chana dal - 1 cup Chopped onion - 1 Chopped green chilly - 1 Chopped coriander leaves - 2 tsp Cumin seeds - a pinch Salt - to taste Oil - 2 tbsp METHOD Wash and soak chana dal for 4 - 5 hours. Then drain chana dal completely and grind it coarsely Mix salt, onion, green chillies, coriander leaves and cumin seeds. Heat oil in a pan and spread chana dal and cook till the mixture is sticky. . Flip it when done one side until golden brown. Serve hot with sauce.

Aishwarya dinil Dec 13, 2018

MILK CAKE INGREDIENTS ??one liter milk ??3 teaspoon lemon juice ??1/4 teaspoon powdered green cardamom ??2 teaspoon melted butter ??2 cup sugar ??Badam to garnish How to make Milk Cake ??Take a deep saucepan and bring the milk to boil and simmer until it is reduced to two-third. ??Then, add lemon juice and mix well. you will notice that the milk will curdle separating the water. Then drain out the excess water and discard. Then, transfer that to a pan, heat over medium flame and add sugar. Stir well for sometime. ??Add butter and stir well ensuring that it does not stick to the pan. When the mixture starts to thicken, add some cardamom powder .Grease the tray and spread the mixture evenly and let it cool. Then cut into desired shapes. Store in an airtight container and serve as and when required.

Jayanthy Asokan Dec 13, 2018

#YamGreenVada It's a Heirloom recipe passed down from my grandmother and now been followed by myself. Basically all vada's are made with Dal's. Here the core ingredient is fried gram powder along with unusual vegetable yam, greens and some masala's.Here goes the recipe... Ingredients 1. Yam 1/4 kg boiled and mashed 2. Amaranth leaves 3 fistful chopped 3. Onion 1 finely chopped 4.Fried gram 1 cup ( powdered) 5.Besan flour 2 teaspoon 6.Curry leaves 2 sprig 7. Dried chillies 6 8.Fennel seeds 1 teaspoon 9.Cinnamon 1/2 inch piece 10.Cloves 2 11.Salt to taste 12.Oil for frying. Method 1. Boil and mash yam well. Wash amaranth leaves and chop finely. 2. Grind fried gram to fine powder and keep aside. 3. Powder cinnamon,cloves,dried chillies to coarse powder. 4. In a bowl add yam, amaranth leaves, chopped curry leaves and chopped onions and mix thoroughly. 5. To it add powdered spices,fried gram powder,besan flour and salt to taste. 6. Mix well and make small ball's out of it. On a medium flame flatten the ball's and fry until golden brown. 7. Crispy Yam Green Vada is ready to consume with hot cuppa Tea or coffee.

Sanchita Mittal Dec 13, 2018

Italian Croccante- Honey_Glazed_spicy_Almonds_Chikki- a must try winter delicacy Ingredient used - Honey Italian Croccante is one of the popular sweet dish and is very similar to what we call chikki. The dried almonds are roasted and caramelized into a mixture of honey and spices then shaped into bars or broken to relish as individual glazed almonds. These Croccante are healthy, crunchy and delicious. I am presenting here the stovetop version. This healthy, smoky-spicy and chewy sweet can be stored well as candies in an airtight container for several days and can be used as and when required. Ingredients 1 1/2 cups raw, dried almonds 2 tablespoons honey 1/4th teaspoon ground chilli powder 1/4th teaspoon salt 1/4th teaspoon grounded cumin powder 1/8th teaspoon cinnamon powder 1 teaspoon Lemon juice Other Ingredients 1 teaspoon chopped pistachios for the garnish. Method To begin with line a tray with parchment paper. Heat a non-stick pan and dry roast the almonds over a medium heat for atleast 5 minutes stirring continuously or until lightly roasted, shaking the pan frequently. Combine the remaining ingredients-honey, spices and lemon juice in a glass bowl and microwave at high for 1 minute. Add honey mixture to the almonds in the pan, and cook for 2 minutes, stirring constantly. Arrange almond mixture on prepared baking sheet in a single layer and sprinkle the chopped pistachios. Pat a little with the back of a ladle and allow it to stand for about 20 minutes. Now Break into any shape or coarse pieces and its ready to serve. Enjoy the crunchy and chewy sweet chikki or candy with tea or coffee.

Sanchita Mittal Dec 13, 2018

Khatti Meethi Amla Launji This tangy, sweet preparation of amlas during winters is very nutritious and delicious. Ingredients for Khatti Meethi Amla Launji 500 gms amlas 1 tsp mustard oil 2 tsp sugar Half tsp chilli powder 1/2 tsp turmeric powder 1 tsp coriander powder salt to taste 1 tsp ( rai / sarson) Half tsp methi seeds Half tsp moti (saunf) 2 pinch hing 2-3 green chillies or as per the taste Method Boil the amlas in a pressure cooker only for one whistle.When cool, remove the seeds and separate the segments.Heat oil in a kadhai and add the mustard seeds, fennel seeds, asafoetida and chopped chillies and saute for 1 minute. Add the amla and the masalas, mix well for two minutes. Add sugar and sprinkle one tsp Of water. Mix again and remove from the flame after 1-2 minutes. Serve hot or cool as you like with paranthas, pooris or just like that

Saradha Dec 13, 2018

Cotton Seed Milk Millet rice: Cottonseeds It is also known as the triple nutrient drink. It has rich proteins, fat and fiber. Cottonseed milk and coconut milk make the main ingredients with little rice to smoothen the consistency, sweetened by Palm jaggery (natural sweetener made from palm without chemical processing) and spiced up with cardamom and dry ginger. It is one of the best alternative for cow milk (vegan milk).Used for Paruthi milk Ingredients Portion: 2 portion. 200 gm cotton seeds(soaked) 50 ml coconut milk 20 gm grated coconut 05 gm dry ginger 100 gm palm sugar 90 gm Banyard Millet (soaked) 30 gm almond 10 gm almond pisin(gum) 15 ml ghee Method of Preparation. 1. Grind the cottonseed, extract the milk. 2. Cook it until raw flavor goes. Kept separate 3. Add ghee in a hot pan, add the almonds sliced and varagu rice, saut and add cotton seed milk cook it.once varugu cooked, add the palm jaggery and coconut milk. 4. Sprinkle cardamom powder, dry ginger powder 5. Served it in a dried leaf. 6. Topped with almond and grated coconut.

Saradha Dec 13, 2018

Saradha Dec 13, 2018

Karuppu Kollu Charu (Black Horse Gram Soup) Black Horse gram Benefits: Digestion. Weight Loss. Diabetes. Asthma and Bronchitis Menstrual Disturbances. Leucorrhea Immunity Level Constipation Ingredients Portion: 2 portion. 100 gm Black horse Gram(boiled) 50 gm Spice powder 5 gm Turmeric Fresh 10 gm mango ginger 10 gm curry leaves 10 gm tippili 08 gm mustard 50 gm shallots 45 gm garlic 15 ml sesame oil 3000 ml water 10 gm salt Spice powder: 10 gm black pepper 5 gm cumin 5 gm fenugreek 30 gm Chana dal 05 gm asafoetida 05 gm dry red chilli 50 gm coriander seeds Method of Preparation. 1. Boil Kollu with turmeric, sesame oil and salt. Kept separate. 2. Reserve the boiled water 3. In pan heat, the oil, crackle mustard seeds, saut shallots, garlic, and mango ginger, curry leaves then add spice powder. 4. Add the kollu and its boiled water. Heat until it boils and remove. 5. Sprinkle with coriander leaves.

Aishwarya dinil Dec 13, 2018

Aloo chicken paratha Ingredients ?? 7 mashed,boiled,peeled potato ??4 finely chopped green chilli ??1 handful chopped coriander leaves??1/2 teaspoon powdered black pepper??2 cup wheat flour ??200 gms of chicken boiled with bones ??One large finely chopped onion ??1 1/2 tablespoon salt ??1 tablespoon red chilli powder ??1/2 tablespoon garam masala powder??2 cup water ??Making of paratha ??To make this paratha recipe, boil the potatoes and then potatoes and chicken mash them in a large bowl. In the potatoes and chicken add chopped onions, green chillies, coriander leaves, salt, garam masala powder,mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out. ??Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. ??Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of oil . ??Serve hot with yoghurt put some pinch of salt and red chillo powder into it

Sanchita Mittal Dec 13, 2018

Dalia-oats stuffed bombs/cutlets Dalia-oats cutlets is my innovative version of incorporating dalia with oats to make a delicious and healthy snack made using olive oil. It is different, must try recipe Servings 8 Prep 15 minutes Cook 15 minutes Ingredients 1 cup oats roasted and powdered 1 cup fine daliya 1 cup Milk 1 cup Water 1/2 teaspoon salt or to taste 1 teaspoon ghee 2 bread slices crushed 2 teaspoon cashew nuts or pea nuts, powdered 1 medium onion finely chopped 1 teaspoon green chillies, finely chopped 1 teaspoon ginger paste 6 cloves garlic finely chopped 1 medium onion finely chopped 1 small carrot grated 1 small capsicum finely chopped 1/2 teaspoon black pepper, to taste 2 tablespoon oats for covering For the slurry 2 teaspoon refined flour 2 teaspoon milk 2 tablespoons suji/rava for coating 1 cup olive oil for frying For the filling 2 tablespoons crumbled paneer 1/4 teaspoon salt 1 teaspoon coriander leaves chopped 1 teaspoon onion chopped Method Mix all ingredients for filling in a bowl and keep aside. Add ghee in a kadhai, and roast the daliya for 2 minutes on low flame until you get the aroma, but daliya should not change colour. Add oats powder, salt, water and milk to the dalia and keep on stirring continuously until a chapati like dough is formed. Take it out in a wide plate and let it cool down to room temperature. Add crumbled bread, chopped onions, carrot, garlic, capsicum, powdered nuts and the dry spices and mix thoroughly. Now take big lemon sized dough and put 1 teaspoon paneer filling and seal from all sides to make a ball or a medallion. You can shape it like cylinders, tikki, hearts or ellipse. In the mean time warm the oil in a deep pan. Make a thin batter/slurry of refined flour and water in a small bowl. Spread suji on a plate. Dip each ball in this batter and then roll in the suji and then deep fry it in warm oil on medium heat till golden brown, turning occasionally. Serve hot and crispy daliya bombs with ketchup and green chutney

Sanchita Mittal Dec 13, 2018

Jackfruit Fritters /Kathal ke pakode This is a unique snack recipe made with raw Jackfruit. It is very quick and easy to prepare yet very delicious, crisp and different, just perfect for any party or special occasions A Must try recipe. Preparation Time : 20 minutes Cook time is 20 minutes Makes : 20 Pakoras Ingredients 1 1/2 cups raw kathal/ Jackfruit chopped 1/2 cup Gram Flour/Garbanzo Bean Flour/Besan 1 Onion - thinly sliced 6 cloves garlic finely chopped 1 teaspoon Kashmiri Red Chilli Powder 1 teaspoon salt or to taste 1 green chilli chopped 1 tablespoon coriander leaves chopped 1 inch ginger finely chopped 1/2 teaspoon Turmeric Powder 1 teaspoon Chaat Masala 1 cup Oil to fry For serving 2 teaspoon Mint chilli dip 2 teaspoon Green Coriander chutney 2 teaspoon Imli ki khatti meethi chutney METHOD Boil the jackfruit in pressure cooker with one cup water and 1/4th teaspoon salt upto 2 whistles. Open the lid and strain the jackfruit and keep aside to cool. Take the sliced Onions in a mixing bowl and sprinkle over 1/2 teaspoon salt, chilli powder and turmeric powder and keep covered for 10 minutes till the Onion oozes out water. Add jackfruit to the mixie and pulse for 2-3 seconds. Now add the mashed Jackfruit, chopped garlic, green chillies, ginger, coriander leaves, remaining 1/2 teaspoon salt and the gram flour to the onions. Mix all the ingredients well till thoroughly combined. The batter should be thick. Heat oil in a deep pan and when sufficiently hot, drop lemon sized mixture gently in the hot oil. Fry the fritters in batches of 5 to 6 on medium heat till golden brown and crisp. Take out on absorbent paper. Serve hot with mint dip, Green Coriander Chutney and khatti meethi imli ki Chutney.

Neeru gupta Dec 12, 2018

#ChholeBhature CHHOLE BHATURE Chhole bhature is the famous North Indian dish. Chhole masala is the panjabi cirry with kabuli chana and served with again a magical Indian bread Bhature.It can be servrd with naan,roti or rice. Preparation time : overnight Cooking time : 1 hour Servings : 6-7 people INGREDIENTS : 2 cups chhole ( kabuli chana) 2 onion 4 tomatoes 1 tea bag 2 tbsp ginger garlic paste 3 tbsp ghee 2 bay leaves 1 tbsp shahi jeera 1/2 lime juice 1 tsp sugar 1 tsp amchur powder Water as required Salt to taste Chhole Masala Powder : 1 tbsp black pepper 1 tbsp feenel seeds 1 tbsp cumin seeds 2 cinnamon sticks 1 black cardamom 1 green cardamom 5-6 cloves 1 mace 2 tbsp red chili powder 1 tbsp coriander powder 1/2 tsp turmeric powder 1 tbsp cumin powder For Bhature : 3 cups maida 5 tbsp suji 3 tbsp oil 1 tbsp baking powder 2 cup curd 4-5 tbsp warm water Salt to taste INSTRUCTIONS : 1. Pressure cook chhole (soaked overnight) with tea bag and black cardamom with enough water.and make puree of tomatoes. 2. Dry roast all whole spices for 2 minutes and then let it cool. 3. Grind all spices with adding all spices powder. 4. Chhole masala powder is ready. Keep it aside. 5.Heat ghee in a pan add shahi jeera ,bay leaves,ginger garlic paste and onion and saute for 1 minute. 6. Add prepared chhole Masala powder and saute for 1 minute. 7. Add tomatoe puree.saute till oil release. 8. Add cooked chhole. 9. Add salt,lime juice,amchur powder and water as required. 10 .Cook for 10 minutes. our Amritsari chhole is ready to serve hot with fried bhature. For Bhature : 1. Seive flour. 2. Add suji,salt and baking powder and mix well. 3. Add yogurt,oil and make a daugh. Add warm water as required. 4. Knead dough for 15-20 minutes till daugh becomes soft. 5. Cover and let it rest for 2 hours. 6. Divide dough into equal portions balls and roll it little thick from roties. 7. Deep fry them both sides until golden brown. 8. Serve hot with amritsari chhole masala.

Neeru gupta Dec 12, 2018

#uttapam_sandwich Uttapam sandwich is a fusion recipe. It's a south Indian recipe with a twist. Uttapam sandwich taste is awesome can also be served as a breakfast. Ingredients - 2 cup semolina 1 cup fresh curd cup water 1 chopped capsicum 1 chopped carrot 1 chopped onion 1 sliced onion 1 chopped tomato 1 sliced tomato 1 tsp salt tsp black pepper cup tomato ketchup cup green chutney 4 - 5 tbsp oil for shallow fry Method - * In a bowl add semolina, curd and water mix well. Rest for 15 minutes. * Add salt and black pepper. * Heat a non stick pan grease with oil and pour the batter on it. * Now sprinkle chopped capsicum, carrot, onion and tomato on it and slightly press. * Turn the side and shallow fry it . * All uttapam ready by same process. * For a sandwich - On two pieces of uttapam spread tomato ketchup. * Another one spread green chutney. * On a tomato ketchup spreaded uttapam arrange onion slices. * Cover with green chutney uttapam and arrange tomato slices on it. * Now cover with another tomato ketchup spreaded uttapam. * Enjoy uttapam sandwich.

Neeru gupta Dec 12, 2018

#Medu_vada Ingredients - 1 cup urad dal ( split black lentils) 1 tbsp roughly chopped green chilli 1 tsp black pepper 8 - 10 curry leaves 1 tsp ginger paste 1 tsp salt 2 cup oil for deep frying Method - 1.Clean, wash and soak the urad dal in enough water for at least 4 hours. 2. Drain, add the green chilli, black pepper, curry leaves, ginger paste, salt and blend till smooth. 3. Immerse both your hands in a bowl full of water and wet your hands well. 4. Take a portion of the batter and place it in a palm and lightly flatten it. 5. Using your index finger of the other hand make a hole in the center of the vada. 6. Transfer the vada on the fingers of the other hand and carefully slide it in hot oil. 7. Deep fry on a medium flame till it turns golden brown in colour from both the sides. 8. You can deep fry 2 - 3 vadas at a time. 9. Repeat with the remaining batter to make more medu vadas. 10. Drain on an absorbent paper. 11. Serve hot with sambhar and coconut chutney.

Neeru gupta Dec 12, 2018

#Almond_payasam Almond payasam is made with milk, almonds and flavoured with saffron to satisfy your sweet tooth. The rich and creamy payasam can be made with in minutes. Ingredients - 1 litre milk cup soaked almonds cup sugar 7 - 8 strands saffron 1 tsp cardamom powder Method - Peel off the skin of almonds. Grind the almonds to fine paste. Boil milk, add almond paste, saffron strands, cardamom powder. Stir well. Add sugar and mix well using a ladle until sugar dissolves completely. Enjoy almond payasam.

Neeru gupta Dec 12, 2018

#Biscuit Flour creamy Doughnut Ingredients - For donuts - 10 - 12 pcs salted biscuits 1 cup boiled rice 2 medium size boiled potato 1 chopped capsicum tsp salt tsp black pepper tsp turmeric powder 2 cup oil for frying For creamy sauce - 1 cup milk 2 tbsp butter 2 tsp all purpose flour tsp salt tsp black pepper For garnish - 2 tsp pizza seasoning 1 tsp chilli flakes Method - Collect all ingredients. Firstly grind the biscuits. In a bowl add biscuit flour, boiled rice, boiled potato, chopped capsicum, salt, black pepper, turmeric powder and mix well. Knead a dough. Now make donuts with the help of your palm. Keep it in freeze for 15 minutes. In a wok add oil heat it up and deep frying the all donuts. In a another pan add butter, all purpose flour and roast slightly. Add milk, salt, black pepper cook until for thick consistency. Now our sauce is ready. Arrange the donuts in a plate. Spread the creamy sauce on it. Sprinkle pizza seasoning and chilli flakes on it. Serve it with hot coffee or tea.

Neeru gupta Dec 12, 2018

#Coconut_Gatta_pulav Waooo, coconut pulav with gatta. What a fusion. Marwad special gatta or South Indian special coconut pulav. This is very delicious recipe. You can serve coconut gatta pulav with any type of dip whichever you like. Ingredients - For gatta - cup gram flour tsp salt tsp red chilli powder tsp ajwain ? cup water Other ingredients - 3 cup boiled rice 1 cup grated fresh coconut 2 cup boiled rice 3 tbsp ghee tsp mustard seeds 1 bay leaf 5 - 6 curry leaves 2 cloves 2 cardamom 4 - 5 whole black pepper 2 dry red chilli 1 tsp salt 2 tbsp milk cup chopped coriander leaves Method - In a bowl add all ingredients mentioned in gatta. Knead a tight dough. Roll it on a big size log. Cut the 3 inch pieces. In a pan add water and boil it. Now add gatta pieces in it and boil for 10 minutes on high flame. After 10 minutes our gatta floats. It means cooked perfectly. Strain water and cut boiled gatta into small pieces. Making coconut gatta pulav - In a wok add ghee heat it. Add mustard seeds when it starts crackle then add bay leaf and curry leaves. Add cloves, cardamom, black pepper roast slightly. Add boiled gatta and saute it for 1 - 2 minutes. Now add grated 1 cup coconut. Mix it very well. Add salt and milk mix well. Add boiled rice. Mix it. Cook it for 4 - 5 minutes. In last add chopped green coriander. Coconut gatta pulav is ready to serve with any type of dip which ever you like.

Neeru gupta Dec 12, 2018

#Aloo Jalebi Ingredients- Boiled potatoes 4 pcs Sugar 1 cup Yellow food colour 2pinch Curd 1 cup Ghee for frying Cinnamon powder 1tsp 1/2 cup maida Method - Mashed potatoes and add curd, maida, yellow food colour. Make a batter. Fill in a sauce bottle and make Jalebi in ghee on low flame. Another pan add sugar, 1 cup water, cinnamon powder and make sugar syrup. Dip the jalebi in sugar syrup. After 2 minutes remove the Jalebi from sugar syrup. Serve it.

Mukti Sahay Dec 12, 2018

KATHAL CHOP Prep Time : 30 mins Cooking Time : 15 mins Serve : 2 INGREDIENTS Kathal / jack fruit - 250 gms Potatoes - 4 big size Ginger,garlic paste - 1 tsp Chopped onion - 1 cumin seeds - a pinch Red chilly powder - 1/2 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/4 tsp Amchur powder - a pinch Salt - to taste Oil - 2 tbsp Corn flour - 1 tsp Poppy seeds - 2 tbsp for coating Chopped coriander leaves - 1 tbsp Coriander leaves and pomegranate seeds for garnishing METHOD Cut the kathal /jack fruit into pieces.Pressure cook kathal/jack fruit and potatoes with one cup of water. After one whistle switch off the gas.Drain water and keep aside. Mash the kathal and potatoes separately.Heat oil in a wok.Add cumin seeds to crackle.Add onion n saute for one mins.Add ginger ,garlic paste and all spices and saute for 4 - 5 mins.Add mashed jack fruit salt and coriander leaves and mix well. Now stuffing is ready. Add salt and corn flour in mashed potatoes and mix well.Stuff the jack fruit feeling into the potatoes dough.Shape each ball to flat patties of medium thickness. Coat them with poppy seeds and shallow fry in hot oil until golden in color.Flipping once in between. Always cook in medium flame. Serve hot with sauce and green chutney

Neeru gupta Dec 12, 2018

#Chocolate_paan Ingredients - 3 paan leaves 3 tbsp gulkand 3 tbsp tutti frutti 2 tbsp coloured saunf 2 tbsp chocolate vermicelli 3 cloves 3 tooth picks 20gm white chocolate 20gm dark chocolate 1 silver varak Method - Wash the paan leaves and soak the water with napkin. In a double boiler add both chocolates and melt it. Now on a paan leaf apply 1 tbsp gulkand. Sprinkle 1 tbsp tutti frutti, some colored saunf. Fold like cone shape. Stick with clove. Fold the top side and stick tooth pick on it. Apply melted chocolate on paan. Sprinkle some chocolate vermicelli and keep it freeze for 15 minutes. After 15 minutes apply silver varak on chocolate paan. Now our chocolate paan is ready.

Mukti Sahay Dec 12, 2018

TRI COLOR BREAD PAKORA Prep Time : 25 mins Cooking Time : 15 mins Serve : 2 INGREDIENTS Bread - 2 slice Green chutney - 1 tbsp Tomato sauce - 1 tbsp Cheese slice - 1 Gram flour - 2 tbsp Rice flour - 1 tbsp Salt - to taste Oil - for frying METHOD Take a bread slice spread green chutney in one slice and tomato sauce in other slice. Place the cheese slice on the top of the chutney slice and cover with the sauce slice. Take a large bowl add gram flour,rice flour and salt and make a thick batter with the help of water. Heat oil in a pan. Coat the bread slice with gram flour batter and deep fry in hot oil until brown and crispy. Drain and cut into four pieces. Serve hot with tea.

Neeru gupta Dec 12, 2018

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Mukti Sahay Dec 12, 2018

SHAHI TUKDA Prep Time : 15 mins Cooking Time : 15 mins Serve : 4 INGREDIENTS Bread - 8 slices Sugar - 1/2 cup Water - 1/2 cup Cardamom powder - 1/2 tsp Rabri/milkmaid - 1 cup Raisins - 2 tbsp Crushed almonds - 2 tbsp Oil - for frying METHOD Cut the bread into roundles Heat enough oil in a pan and deep fry the bread pieces until golden brown and crispy. Heat sugar and water in a pan,keep it medium flame for 8 - 10 mins. When it gets one string consistency means syrup is ready add cardamom powder. Soak the fried bread in the sugar syrup and place on the plate. Pour the rabri/milkmaid over the bread. Garnish with raisins and crushed almonds

Neeru gupta Dec 12, 2018

#Mysore_pak Ingredients - 1 cup sugar 6 tablespoon milk cup ghee 60gm milk powder Cup gram flour A pinch of orange food colour Method - In a non stick wok add sugar and milk make a sugar syrup of single thread consistency. Now on a low flame add milk powder and cook for few minutes stirring it continuously. Now add gram flour mix it nicely cook for 2 minutes until lumps are dissolved. Pour half cup hot ghee and continue to stir it. At that stage mixture will be Bubbly. Now gram flour will absorb all the Ghee and start living the sides of the wok. At this stage add Orange food colour and mix nicely. Now grease the mould with ghee. pour the mixture in a greased mould. keep it aside for come to room temperature. cut the pieces in your desired shape and serve.

Mukti Sahay Dec 12, 2018

ZAFRANI PHIRNI Prep Time : 15 mins Cooking Time : 30 mins Serves : 2 INGREDIENTS Milk - 500 ml Almond / badam paste - 1/2 cup Soaked basmati rice paste - 1/4 cup Saffron - few strands Whole dried milk/mawa - 2 tbsp Sugar - 2 tbsp Green cardamom powder - a pinch Kevra essence - 4 - 5 drops Raisins - 1 tbsp Silver vark - 2 METHOD Soak 15 - 20 almonds for 2 - 3 hours. Remove the skin and make a paste. Soak rice for one hour and make a paste. Boil milk in a heavy bottom vessel. Add saffron strand,cardamom powder and sugar and boil for five mins. Add almond paste and rice paste and mix well. Stir continuously for thickening the milk. Add whole dried milk/mawa and mix well Add kevra essence and mix well. Pour in the earthen pot and keep in the fridge Garnish with silver vark, almonds and raisins and serve chilled.

Neeru gupta Dec 12, 2018

#Paneer_malpura_with rabri Ingredients - 100gm paneer 1/2 cup maida 2 tbsp curd 1 tsp black pepper 1 tsp fennel powder 1 cup desi ghee for frying 2 cup sugar syrup Method - Grated the paneer. Mix all ingredients except ghee and sugar syrup. In a flat shape pan add ghee and heat it. Now pour Malapura batter with the help of big spoon. Fry until golden. Now dip in sugar syrup for 5 minutes. Our paneer malpura are ready serve with rabri.

Mukti Sahay Dec 12, 2018

POHA AND MATAR Prep Time : 15 mins Cooking Time : 15 mins Serve : 2 INGREDIENTS For matar or peas Matar or peas - 1 cup Ginger garlic paste - 1 tsp Chopped onion - 1 Chopped tomato - 1 Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp Black pepper - a pinch Cumin seeds - a pinch Chopped green chilly - 1 - 2 Chopped coriander leaves - 1 tbsp Oil - 2 tbsp For poha Mota poha - 1 cup Oil for frying - 1 cup METHOD Heat the pan with enough oil and deep fry poha and drain in paper napkin .Keep aside. Again heat oil in a pan,add cumin seeds to crackle .Add onion and fry till brown. Add ginger garlic paste n saute .Add green peas n saute for 2 - 3 mins Add turmeric powder, red chilly powder,salt and pepper n saute. Add tomato and 1/2 cup of water on high heat for 3 - 4 mins then lower the heat. Cook covered for 5 mins. Add fresh coriander leaves Serve hot matar with poha

Neeru gupta Dec 12, 2018

#Sattu_ki_kadhi Kadhi is very interesting curry which made with buttermilk and gramflour, but you can find little twist in making of kadhi. This time I tried kadhi with sattu instead of common gramflour. For this Kadhi, mix the buttermilk with sattu and blend it for smooth texture. For tempering, we used Bihari cuisine spices like ginger, garlic, chillies, mustard oil and curry leaves. Sattu is flour basically prepared by dry roasted grams or grains. Sattu is quite popular in the state of Madhya Pradesh, Orrisa, Jharkhand, Bahar, Punjab, Uttarpardesh. In bihar sattu is prepared with roasted gramflour. It is also known as desi horlicks in the state of Bihar. Sattu includes good amount of protein and fiber which is good for digestion and gives lots of energy. It even helps us in balancing our diet. Ingredients - For kadhi mixture - cup sattu flour 1 tbsp gram flour 4 cups buttermilk 1 tsp salt 1 tsp coriander powder tsp red chilli powder tsp turmeric powder For tempering - 1 tsp ginger garlic paste 1 tsp carrom seeds ? tsp asafoetida powder 3 green chilli 3 - 4 curry leaves For sattu dumplings - cup sattu flour 1 tbsp gram flour 1 onion chopped tsp salt tsp red chilli powder tsp turmeric powder tsp coriander powder tsp carrom seeds 2 cup oil for frying Method - Combine all the dumpling ingredients in a bowl and add water ? cup. Make a thick consistency paste. Heat the oil in frying pan, when oil is hot enough. Add teaspoon full batter in oil and frying them till the golden brown. Now combine buttermilk, flours, spices together with extra 1 cup of water. Blend it to remove lumps. Now heat the mustard oil in a thick bottom wok. Add cumin seeds, curry leaves asafoetida. Now add green chilli and saute 2 seconds to release the aroma. Now add ginger garlic paste and stir it. Add flour buttermilk mixture and stir it. When kadhi starts boiling, bring it on low flame and let it cook on low flame for at least 30 minutes. Add dumplings in kadhi in between cooking. Serve warm kadhi with rice or chapati.

Aishwarya dinil Dec 12, 2018

APPLE HALWA Ingredients Apple -2 Ghee -1 tbsp Water - 1/2 cup Rock sugar as per ur taste u can add Almonds How to make ??melt the ghee in pan ?? add apples and fry them 4-5 minutes ??add water and allow to boil, when apple get soft, mash it with the masher and stir frequently to avoid the mixture from getting burnt ??add the sugar ??continue to stir, cook till the whole mixture starts to pull from bottom of the pan ??when mixture becomes translucent around the edges remove the pan from the fire ??take halwa on a plate and form into a large of thick square ??garnish with almond if required, when it cools cut into square Yummy halwa is ready???????? #yummyrecipes #toddlers #loveforhalwa #nutritious

Aishwarya dinil Dec 12, 2018

BROCCOLI CHICK PEAS NUGGETS Very easy and nutritious recipe Ingredients Broccoli - 300 grams or 1cup Chickpeas- 1cup Carrot -1/2 cup Onion - 1/4 cup Parsley- 1/4 cup Cumin seed little Egg -1 Pepper -one pinch Salt to taste Bread crumbs(brown bread) -1/2 cup Olive oil - to fry How to make Boil broccoli in a water and drain the water of make sure all water s drained off ,chickpeas should be soaked for 5-6 hrs and drain of water and boil it . Take a mixer jar add broccoli,chickpeas,carrot and grind it , not like a paste just crush it without water . Take this mix into a bowl add onion ,salt,pepper ,parsley, cumin seeds and mix well . And then make a patties and dip in egg which is already beaten and then dip in bread crumbs continue this process again for 2 times now patties are ready ... take a pan pour oil and fry it ( can shallow fry or deep fry its ur choice) Yummy dish is ready

Sanchita Mittal Dec 11, 2018

Sarson ka saag with makki ki roti Season's hot favorite Sarson ka Saag te Makke di Roti.....So presenting here the Saag Roti combo with gur and a dollop of butter. Ingredients for Sarson ka saag te makke di roti 1 bunch mustard leaves/sarson 1/2 bunch bathua leaves/chenopodium 1/2 bunch spinach leaves/palak 1 cup chopped tender radish leaves/mooli ke patte 1 medium mooli or raddish 1 cup fenugreek/methi leaves, chopped 1 tablespoon green moong daal soaked in warm water 2 medium onions, chopped 2 medium tomatoes, chopped 2 inch ginger, chopped 2 green chilies, chopped 7-8 garlic, chopped 1 teaspoon red chili powder 2 pinches of asafoetida or 1/4 th tsp asafoetida powder 2 to 3 cups water 1/2 teaspoon jeera 2 tablespoons maize flour 1 teaspoon salt or to taste Method firstly clean and wash all the green leafy vegetables , roughly chop all the green veggies. In a pressure cooker or pan add all the green veggies,chopped radish, green moong daal, salt and 2 -3 cups of water. cover the pressure cooker and cook for 10 minutes, give 2 - 3 whistles and when done , immediately release d pressure and open the lid carefully,to retain d green colour.Cool it down. Blend the boiled veggies along with the stock and maize flour in a blender. In another pan,heat ghee add cumin,hing,chopped onions and fry them till light brown, add rest of ingredients and spices, saute, add pureed saag and stir and simmer for a couple of minutes. stir ocaasionally.Its done in about 15 mins and u start getting aroma. Serve sarson ka saag hot with some chopped onions,and a dollop of butter on the saag with makki di roti and gur. Ingredients for Makke di roti 2 cups maize flour/corn meal 1/2 cup water or as required 1/2 cup wheat flour 1/2 teaspoon ajwain seeds 2 tablespoons ghee or butter for smearing the rotis 1/4th teaspoon salt or to taste 1/2 teaspoon red chilli powder 1/2 cuor grated raddish 2 teaspoon chopped coriander leaves Method Mix all the dry ingredients in a bowl. add half of the water and knead. add more water if required. knead well into a firm dough.Form medium sized balls of the dough,using ur palm pressure , roll the dough, take some dry flour if required, then roll on the board wid light hands. roast the makki di rotis on tava on a medium flame, turn when required, then roast directly on the flame for crunch, till it becomes golden brown and cooked. Smear ghee or butter on the makki di roti and serve hot with saag and gur ( jaggery )

Nidhi agrawal Dec 11, 2018

Moong Dal Vada Recipe Ingredients:- 1 1/2 cup green moong dal 1/4 cup besan 2 tsp ginger n green chilli paste 1 tsp ajwain 1/2tsp heeng 1 small onion finely chopped 2 tbsp finely chopped spinach/palak 2 tbsp finely chopped fresh methi leaves 2 tbsp finely chopped coriander leaves Salt to taste 1/2 tsp haldi powder 1 tsp red chilli powder Oil for deep frying Method:- Firstly soak moong dal for 5-6 hours or overnight in water. Drain water from the moong dal n blend it into a coarse paste without adding water. Add all the mentioned ingredients n mix well. Mixture should be very thick. Heat oil in a wok. Take a portion of the mixture n make lemon sized balls n fry them on medium flame. Take them out n press them gently. Now again fry them in heated oil on medium flame till they turn crisp n golden. Take them out n serve with any sauce or ketchup

Meenu ahluwalia Dec 11, 2018

Mooli and Green chilli achar Recipe... Half kg mooli Green chilli 10-15piece Salt to taste Red chilli powder 1/2spoon Saunf powder 1/2 spoon Dhanya powder 1 spoon mustered seeds powder 2spoon Haldi 1tb spoon Mustered Oil 1 spoon Method.. Sabse pehle mooli ko peel kar wash kre aur pieces mai cut kar le chilli ko wash kare ab Dhoop lga le chilli mai bhi cut lga le ab gas par kadhi mai oil garam kre gas sim kre sabhi masala daale saute kre ab mooli ,chilli millaye gas off kre thanda hone par air tight container mai daal kar 2-3 days dhoop lagaye ab aapka achar taiyar hai.. Enjoy with family Lunch ya dinner Thanks

Meenu ahluwalia Dec 11, 2018

#Gobhi Paratha Paratha wali gali is very old and famous for parathas of different varieties since Mugal periods. Generally these parathas are deep fried either lachha , aaloo or gobhi paratha etc and served with butter. Gobhi Prantha Ingredients... Dough... 2 Cup whole wheat flour (atta) Salt to taste 1 Tbsp ghee Water Gobi prantha stuffing ... 1/2 of a cauliflower ( finely grated) 1 green chilli chopped 1/2 Tbsp garam masala powder 1/2 Spoon dhanya powder 1/2 Tbps red chilli powder Salt to taste Chopped dhanya For roasting the parathas..... Ghee as required Recipe... Ek bowl mai atta le uss me salt and ghee add kare. Ab jarurat ke anusar water daal kar smooth dough bna le. 20 minutes ke liye rakh de. Stuffing.... Gobi Ko achhe se wash kare . Ab Gobi Ko fine grate kare. Uss me chopped green chilli , gram masala, salt, red chilli powder. Ab dough se medium size ki balls banaye. Ball ko hatheli par faila aur filling rkkhe aur loi ko band kare. Ab board par thoda atta dust kare aur belan se prantha belle. Pranthe Ko garam pan par daal kar roti ki tarha sake ab dono aur ghee lagaye aur pranthe Ko kurkurra bna le Serve hot Gobi paratha with curd , pickle and white butter.