Thursday, 30 June 2016

GHOST KHARA MASALA


Prep Time  : 15 mins
Cooking Time : 35 mins
Serve  : 6

INGREDIENTS
Mutton     -   1 kg
Sliced onion   -   4 big size
Whole red chilly  -  6 - 7
Whole coriander seeds  -   2 tbsp
Cumin seeds   -  1 tsp
Turmeric powder  -  1 tsp
Chopped ginger   -  1 tsp
Chopped garlic   -  1 tsp
Cloves   -   4 - 5
Cinnamon  - 1 inch stick
Black cardamom  -  1
Green cardamom  -  3 - 4
Salt  -  to taste
Curd    -    1/2 cup
Oil  -  1 cup

METHOD
Heat oil in a pressure cooker.
Add whole red garam masala and whole red chilly to crackle.
Add sliced onion and saute for one to two mins.
Add mutton pieces,coriander seeds,cumin seeds,curd and turmeric powder and cover the lid and steam it,
When cooker release the whistle switch off the gas.
Once cooled.open the lid and stir continuously until meat is tender and oil leaves the pan.
Cook in a low flame.
Serve hot.

CAULIFLOWER / GOBI PASANDA


Prep Time  :30 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Cauliflower florets        -        1 bowl
Potato                          -        1 - 2
Curd                            -       2 tbsp
Sliced onion                 -             2
Sliced tomato               -             2
Garlic clove                 -         3 - 4
Ginger                        -     1 inch stick
Coriander powder        -          1 tsp
Cumin powder             -          1 tsp
Cinnamon                   -     1 inch stick
Cloves                        -       2 - 3
Black pepper               -        2  - 3
Black cardamom          -             1
Green cardamom          -       1 - 2
Red chilly powder        -       1/2 tsp
Turmeric powder          -       1/2 tsp
Garam masala powder  -           1 tsp
Fresh cream                 -          2 tbsp
Salt                             -       to taste
Green coriander leaves  -          1 tsp
Oil                              -          2 tbsp

METHOD
Wash cauliflower florets in a warm water.
Cut potato into two pieces.
Take a bowl add curd,onion,tomato,garlic,ginger cinnamon,cloves,black pepper,turmeric powder,black cardamom,green cardamom,coriander powder,cumin powder and salt to make a fine paste.
Add half cup of water in this paste and marinate the cauliflower florets.
Keep aside for 30 mins.
Heat oil in a pan.
Add marinated cauliflower florets and cook in a low flame.
Add red chilly powder and garam masala powder and cook in a low flame till water absorb it.
Add fresh cream and mix well.
Garnish with coriander leaves.




Wednesday, 29 June 2016

MANGO KALAKAND


Prep Time : 20 mins
Cooking Timr : 25 mins
Serve : 6

INGREDIENTS
Mango puree    -   1 cup
Fresh paneer /cottage cheese    -   1 cup
Mawa / whole dried milk    -  1 / cup
Sugar  -  1/4 cup
Cardamom powder    -   1/4 tsp
Crushed almonds   -  1 tbsp

METHOD
In a non stick pan cook mango puree for 4 - 5 mins in a low flame.
Now add home made paneer / cottage cheese and mix them together followed by mawa / whole dried milk.
Keep stiring to prevent the mixture from  sticking.
When mixture leaves the sides switch off the gas.
Let it cool and now add sugar and cardamom powder and mix well.
Pour the mixture over greased plate.
Garnish with crushed almonds.
After two hours cut them into pieces.



BREAD SQUARE


Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Bread   -  4 slices
All purpose flour / maida  - 2 tbsp
Grated processed cheese    -   50 gms
Crushed garlic cloves      -    1 tsp
Egg  -  1
Baking powder   -  1/2 tsp
Onion seeds   -  1/4 tsp
Salt  -  to taste
Oil    -   2 tbsp
Black peper powder  -  1/4 tsp
Milk   -  2 tbsp

METHOD
Take a bowl add all purpose flour,grated cheese,crushed garlic cloves,egg,baking powder,milk,black pepper powder,onion seeds and salt and mix well.
Spread the cheese mixture on the bread slice.
Cover it with other bread slice.
Heat oil in a non stick pan.
Place the bread  on the pan into hot oil until golden n crispy and flip them.
Serve hot with sauce.

YELLOW MATAR CHAT


Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Yellow matar     -         1 cup
Finely chopped onion     -  1
Finely chopped tomato   -   1
Finely chopped green chilly  - 2
Ginger garlic paste  -  1 tsp
Red chilly powder   -  1/2 tsp
Turmeric powder    -   1/2 tsp
Tamarind pulp       -       1 tsp
Lemon juice          -       1 tsp
Black salt              -       1 tsp
Salt                       -   to taste
Coriander seeds      -      1 tsp
Cumin seeds           -      1 tsp
Oil                         -      2 tbsp
Coriander leaves      -      1 tbsp

METHOD
Wash and soak matar over night.
Dry roast the cumin seeds and coriander seeds and make a powder.
Heat oil in a pressure cooker.
Add onion and fry till dark brown.
Add ginger garlic paste,tomato and yellow matar and stir fry for one  to two mins.
Add one cup of water and steam it for 10 mins.
When cooker release the whistle simmer for  5 mins.
Once cooled, add black salt,salt,roasted cumin seeds powder,roasted coriander seeds powder.red chilly powder,choped green chilly, tamarind pulp and lemon juice and mix well.
Gravy should be thick.
Garnish with coriander leaves.
Serve hot.


Tuesday, 28 June 2016

MANGO CHIA SEEDS SMOOTHIE


Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Mango pulp    -    1/4 bowl
Chia seeds      -       2 tsp
Sliced banana  -    1/4 bowl
Sugar             -          2 tbsp
Almond         -            5 - 6
Milk              -           1 cup

METHOD
Take a blender add all the above listed ingredients and blend it.
Pour the mixture in a glass.
Serve chilled.

CHICKEN CHETHINAD


Prep Time  : 20 mins
Cooking Time : 35 mins
Serve : 4

INGREDIENTS
Chicken                               -                     500 gms
Sliced tomato                        -             2  medium size
Sliced onion                          -             2 medium size
Tomato puree                        -                            1 tsp
Kashmiri mirch powder          -                            1 tsp
Turmeric powder                    -                         1/2 tsp
Lemon juice                           -                           1 tbsp
Whole coriander seeds             -                          1 tbsp
Whole red chilly                      -                          4 - 5
Cloves                                    -                           2 - 3
Green cardamom                      -                           2 - 3
Black cardamom                      -                                1
Whole black pepper                 -                            3 - 4
Cinnamon                               -                     1 inch stick
Star anise                                -                            3 - 4
Cumin seeds / jeera                  -                         1/2 tsp
Fennel seeds / sauf                   -                         1/2 tsp
Ginger garlic paste                   -                           2 tbsp
Curry leaves                            -                           7 - 8
Grated fresh coconut                -                          1/2 cup
Salt                                         -                         to taste
Oil                                          -                        1/2 cup

METHOD
Dry roast the whole red chilly,cloves,whole black pepper ,whole
coriander seeds,cumin seeds,fennel seeds,green cardamom,black cardamom,cinnamon,star anise and also dry roast the fresh coconut and make a powder.
Marinate chicken pieces with kashmiri red chilly powder,turmeric powder,lemon juice,1tbsp ginger garlic paste and salt.
Keep in the freeze for an hour.
Heat oil in a pan.
Add sliced onion fry till light brown.
Add curry leaves and 1 tbsp ginger garlic paste and mix well.
Add marinated chicken and sliced tomatoes and cook cover in a low flame for 15 mins.
Add roasted spices and 1/2 cup of water.
Cover it and cook in a low flame for 7 - 8 mins.
Serve with chaptatis.

Sunday, 26 June 2016

MULTIGRAIN NAMAKPARE


Prep Time : 15 mins
Cooking Time : 20 mins
Serve : 6

INGREDIENTS
Multigrain flour    -    2 cup
Cumin seeds         -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt      -  to taste
Oil      -    4 tbsp
Oil     -   for frying

METHOD
Take a bowl add multigrain flour,cumin seeds,red chilly powder,salt and 2 tbsp oil and mix well.
Knead to make a stiff dough.
Keep aside for 30 mins.
Knead it again.
Divide the dough into round balls.
Roll out dough into thick circle.
Now cut the circle in small diamond shapes.
Heat enough oil in a pan for deep frying.
Fry the pieces on a slow flame till golden brown.
Drain on paper napkin.
Serve with hot tea or coffee.

AMRAKHAND / MANGO SHRIKHAND


Prep Time : 15 mins
Total Time : 15 mins
Serve : 4

INGREDIENTS
Hung curd   -    1 bowl
Sugae powder - 2 tbsp
Mango pulp - 1/4 bowl
Mango chunks - 1/4 bowl

METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then we get thick curd.
Whisk the hung curd and add sugar powder and mix well.
Add mango pulp and mango chunks and mix well.
Serve chilled.

Friday, 24 June 2016

WHEAT FLOUR LADOO


Prep Time : 10 mins
Cooking Time : 30 mins
Serve : 6

INGREDIENTS
Wheat flour / atta                     -                      2 cup
Clarified  butter                       -                      1 cup
Sugar powder                          -                      1 cup
Green cardamom powder          -                     1/4 tsp
Raisins                                   -                     2 tbsp

METHOD
Heat clarified butter in a pan.
Roast wheat flour / atta on medium flame until light brown in color and give out the fragrance.
After stiringing further for 10 - 15 mins switch off the flame.
Let the mixture cool down add the sugar powder ,raisins and cardamom powder and mix well.
When it cools shape it into ladoo.


Thursday, 23 June 2016

MANGO HALWA




Prep Time: 15 mins
Cooking Time: 20 mins
Serve- 4

INGREDIENTS
Mango pulp: 1 cup
Sugar- 5 tbsp
Cornflour- 1/2 cup
Water- 1 cup
Clarified butter/ghee- 2 tbsp
Raisins- 1 tbsp
Almonds- 1 tbsp

METHOD
Heat clarified butter in a pan. Add almonds in the pan and fry it.
In the same clarified butter, we add mango pulp and stir it continuously in medium flame.
Now dissolve cornflour in the water, mix it in the mango pulp and stir it again.
Add sugar in the mango pulp and mix it well.
After mixing, we get a thick consistency of mango pulp.
Mango pulp is ready to eat. Garnish it with almonds and raisins.




MANGO KULFI


Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk  - 5 cup full cream milk
Whole dried milk / mawa  - 50 gms
Mango pulp - 1 cup
Sugar - 2 tbsp

METHOD
Boil milk in heavy bottom vessel.
Once boiled keep it in a low flame.
Once the milk reduces to half, add whole dried milk/mawa and sugar. And mix well.
Add mango pulp and churn it.
Pour it into air tight container.
Keep it in freezer for 4 to 5 hours.
Enjoy the delicious Mango kulfi.




Wednesday, 22 June 2016

SWEET BONDA


Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 4

INGREDIENTS
All purpose flour / maida   - 1/2 cup
Suji    - 1/2 cup
Sugar  - 1/2 cup
Baking powder - 1/2 tsp
Crushed almonds  - 1 tbsp
Crushed cashew nuts  - 1 tbsp
Milk - 1 cup
Cardamom powder - 1/4 tsp
Oil - for frying

METHOD
Take a bowl add all purpose flour / maida,suji,sugar,,crushed almonds,crushed cashew nuts,milk and baking powder and one tbsp oil and mix well.
Make a thick batter.
Heat enough oil in a pan.
Reduce the flame to medium.
Pour the one tbsp batter into the oil and cook.
Strain it.

COTTAGE CHEESE / PANEER KULCHA


Prep Time : 20 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
All purpose flour / maida   -  one and half cup
Baking powder  -  1 tsp
Milk  - 1/2 cup
Bread  - 2 slice
Curd  -  2 tbsp
Salt   - to taste
Sugar  - 1/2 tsp
Onion seeds - 1 tsp
Butter  - 50 gms
Oil  - 1 tbsp
Green coriander leaves - 1 tbsp
For stuffing
Cootage cheese / paneer   -  1 cup
Finely chopped onion  - 2tbsp
Finely chopped green chilly - 1/4 tsp
Chopped coriander leaves - 1 tbsp
Salt    - to taste

METHOD
Soak the bread slices in the milk for 15 mins.
In a kneading bowl mix together all purpose flour/maida,salt,oil,sugar,curd,baking powder and soaked n mashed bread.
Make a soft dough keep aside for an hour.
After one hour knead it again.
Take some dough and make medium size balls.
Stuff the filling in the dough and roll into balls.
Then roll out the kulcha.
Spread some onion seeds and coriander leaves and sprinkle some dry flour and roll out.
Heat the oven in 180 c and place the kulcha.
Cook on one side for two mins and then flip over it till brown.
Apply butter and serve hot.

Tuesday, 21 June 2016

MALAI CHUMCHUM


Prep Time : 25 mins
Cooking Time : 20 mins
Serve : 6

INGREDIENTS
Milk                                         -                               5 cup
Lemon juice                             -                               2 tbsp
Sugar                                        -                               2 cup
Water                                        -                             2.5 cup
Green cardamom powder         -                               1/4 tsp
Saffron                                      -                        few strands
For stuffing
Whole dried milk / mawa          -                             1 cup
Sugar powder                             -                            2 tbsp
Orange food color                      -                             a pinch

METHOD
For making malai chumchum we need to prepare cheena / cottage cheese.from five cup of milk.
We mashed the cheena / cottage cheese very well and make a soft and smooth dough.
Divide the dough in 12 equal size balls.
Roll each ball between your palms.
Shape each ball to square shape of medium thickness.
Now we take pressure cooker and add sugar and water and also add square shape cottage cheese / paneer ,few saffron strands and cardamom powder and steam it.
When cooker release the whistle simmer the gas for 10 mins.
Once cooled,we open the lid,the paneer square should be floating on the syrup and its size should be double.
Take a bowl add whole dried milk / mawa,sugar powdrer and orange food color and mix well.
Spread the whole dried milk / mawa mixture on the square shape of cottage cheese / paneer.
Cover with other square shape of cottage cheese / paneer.
Cut into half.
Serve chilled.




Monday, 20 June 2016

BREAD BHATURA



Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 4

INGREDIENTS
All purpose flour / maida -2 cup
Bread- 2 slices
Curd- 2 tbsp
Milk- 1/2 cup
Oil- 1 tsp
Salt- to taste
Oil- for frying

METHOD
Soak bread slices in milk for 15 minutes. 
Take a bowl and mix all purpose flour, curd, sokaed and mashed bread slices, salt and 1 tsp oil all together.
Knead to make a soft dough.
Keep it aside for 2-3 hours.
Make an equal size ball.
Flatten the balls into thin round puri.
Heat enough oil in a pan and add the bhatire in it.
Lower the heat and fry till light brown.
Serve hot with chole.




Saturday, 18 June 2016

MANGO SANDESH


Prep Time : 30 mins
Total Time : 40 mins
Serve :2

                    

INGREDIENTS
Milk                                       -                             1 ltr
Sugar                                      -                          2 tbsp
Ripe mango                            -                                1
Saffron                                    -                          few strands
Lemon juice                            -                               2 tbsp

METHOD
Boil the milk and curdle it using lemon juice.
Drain and wash in a fresh water and hang for about one hour.
Now we get soft paneer.
We mashed the paneer very well and make a soft and smooth dough.
In a non stick pan add the paneer / cottage cheese and cook it in a low flame for 2 - 3 mins.
Once cooled add sugar and saffron and and mix well.
Now we take a big slice of a peeled mango then take cottage cheese / paneer in ur hand and wrap the mango slice with cottage cheese / paneer.
Keep it in the refrigerator for half an hour cut thin slices.


                   




Friday, 17 June 2016

MANGO RAITA




Prep Time : 15 mins
Total Time: 20 mins
Serve- 2

INGREDIENTS
Mango pieces- 1 cup
Hang curd- 1 cup
Mayonnaise- 2 tbsp
Fresh cream- 1 tbsp
Sugar powder- 2 tbsp
Olive oil- 1 tsp
White pepper- 1/2 tsp
Salt- a pinch

METHOD
Hang the curd in a muslin cloth for 3-4 hours and then prepare raita.
Beat the hang curd.
Add mayonnaise and cream and mix it well.
Add olive oil, sugar, white pepper and salt and mix well.
Now, add mango cubes and mix well.
Mango Raita is ready to eat.
Serve chilled



Thursday, 16 June 2016

AKKI ROTI


Prep Time : 25 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Rice flour                                   -                                1 cup
Warm water                                -                              1/2 cup
Carom seeds                               -                              a pinch
Finely chopped onion                -                                2 tbsp
Finely chopped green chilly       -                              1/4 tsp
Finely chopped coriander leaves -                                1 tsp
Salt                                               -                             to taste
Oil                                                -                               2 tbsp

METHOD
Take a bowl add rice flour,onion,green chilly,coriander leaves ,carom seeds and salt and mix well.
Knead a soft dough with the help of warm water.
Rest for 15 mins.
Heat a pan and sprinkle some water and rub with a cloth.
We take the dough directly on the pan and evenly spread it.
Firstly we cook on a high flame and turn the paratha and we cook on a low flame.
Applyimg clarified butter on both the sides and cooked golden brown in color.
Serve hot.