Friday, 30 September 2016

WHOLE MOONG DAL DOSA


Prep Time  : 15 mins
Cooking Time  : 20 mins
Serve  : 2

INGREDIENTS
Whole moong dal   -  1 cup
Rice flour  -  1/2 cup
Finely chopped green chilly  -  1/4 tsp
Finely chopped onion  -  2 tbsp
Finely chopped coriander leaves  -  1 tbsp
Salt  -- to taste
Oil  -  2 tbsp

METHOD
Soak whole moong dal for 4 - 5 hours.
Drain an d make a paste.
Add rice flour salt and one cup of water to make a dosa batter.
Heat oil in a pan.
Add one tbsp dosa batter and spread it.
Drizzle one tsp oil.
Add onio ,green chilly and coriander leaves.
Flip it and cook both the sides.
Serve hot.



Thursday, 29 September 2016

LASOONI PALAK / GARLICEE SPINACH


Prep Time  : 10 mins
Cooking Time  : 20 mins
Serve  : 2

INGREDIENTS
Spinach /palak   -   250 gms
Cumin seeds    -   1/4 tsp
Asafoetida / hing  -  a pinch
Crushed garlic clove   -   3 - 4
Finely chopped onion   -   1
Finely chopped tomato  -   2
Coriander powder    -   1 tsp
Red chilly powder   -  1/2 tsp
Cumin seeds powder   -  1/4 tsp
'Salt   -  to taste
Oil   -   2 tbsp
Clarified butter   -   1 tsp
Sugar  -  1/2 tsp

METHOD
Wash and blanch the spinach with little salt and sugar.
Once cooled churn it to make a paste.
Heat oil in a pan.
Add cumin seeds and asafoetida to crackle.
Add crushed garlic and fry nicely.
Add onion and saute for one to two mins.
Add tomato,red chilly powder,coriander powder,cumin seeds powder and cook in a low flame for five mins till tomatoes are soft and mushy.
Add spinach paste and mix well.
Add clarified butter and cook in a low flame for five mins.

APPLE MUFFINS


Prep Time  : 10 mins
Cooking Time : 20 mins
Serve : 6

INGREDIENTS
All purpose flour  -  1 cup
Sugar  -  1/2 cup
Curd  -  1/2 cup
Cinnamon powder  -  1/2 tsp
Apple puree  -  1 apple
Salt  -  a pinch
Baking powder  -  1 tsp
Oil   -  1/4 cup
Brown sugar  -  for topping

METHOD
Preheat the oven in 180 c for 10 mins.
Take a large bowl combine all purpose flour,sugar,curd,cinnamon powder,salt and mix well.
Remove the skin of the apple and churn to make a puree.
Add apple puree,baking powder and oil in the all purpose flour mixture and mix well.
Grease the silicon mould and add one scoop batter in it.
Bake in a oven for 180 c for 20 mins.
Sprinkle brown sugar for topping.


Wednesday, 28 September 2016

LAVANG LATIKA


Prep Time  : 30 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
All purpose flour  -  1 cup
Mawa / whole dried milk  -   3/4 cup
Sugar  -  2 tbsp
Cardamom powder  -  1/4 tsp
Grated coconut  -  2 tbsp
Crushed cashew nuts  -  2 tbsp
Raisins  -  2 tbsp
Cloves  -  4 - 5
Clarified butter  -  2 tbsp
Oil  -  for frying
For sugar syrup
Sugar -  1 cup
Water  -  1 cup

METHOD
For the stuffing
Heat the pan add mawa / whole dried milk on medium flame.
When it color changes in light brown switch off the gas.
Add coconut,raisins,cashew nuts and cardamom powder.
For the covering
Take a bowl mix all purpose flour and clarified butter and mix well.
Knead to make a soft and smooth dough with the help of little amount of water.
Keep aside for 15 mins.
Divide the dough into equal size balls and roll out each ball into a round puri.
Stuff the mawa / whole dried milk filling in the puri and fold it.
Put theclove / lavang in the centre.
Heat oil in a pan and deep fry these lavang latika until golden in colors.
Fry in batches.
Drain extra oil.
For sugar syrup
Now prepare the sugar syrup of one string consistency.
Dip into the sugar strup for ten mins mins.


Tuesday, 27 September 2016

HYDERABADI EGG CURRY


Prep Time  : 15 mins
Cooking Time  :25 mins
Serve : 2

INGREDIENTS
Hard boiled egg  -  4
Whole red chilly  -  2
Cumin seeds -  1/4 tsp
Black mustard seeds / rai  -  1/4tsp
Curry leaves  -  4 - 5
Sliced onion  -  2 medium size
Ginger garlic paste  -  1 tbsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Garam masala powder  -  1/2 tsp
Tamarind paste / imli ka paste  -  1 tsp
Roasted peanuts  -  1 tsp
Roasted sesame seeds  -  1 tsp'
Roasted grated coconut  -  1 tsp
Chopped mint leaves  -   1 tbsp
Coriander leaves  -   1 tbsp
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Heat oil in a pan,
Add whole red chilly,black mustard seeds/rai,cumin seeds,curry leaves to crackle.
Add sliced onion and saute for 2 - 3 mins.
Add ginger garlic paste,coriander powder,red chilly powder.turmeric powder,garam masala powder and one tbsp water and saute for 3 - 4 mins.
Add tamarind / imli paste and mix well.
In a blender add roasted peanuts,roasted sesame seeds and roasted grated coconut and make a paste.
Add this roasted paste in the pan and also add one cup of water and mix well.
Add salt,green coriander  an d mint leaves.
Add hard boiled egg and cover the lid.
Cook one to two mins in a low flame.
Serve hot.

SPROUT PARATHA


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

INGREDIENTS
Oats powder   -  1/2 bowl
Wheat flour  -  1/2 bowl
Whole moong dal sprout  -   4 tbsp
Fenugreek / methi sprout  -   2 tbsp
Crushed whole coriander seeds  -  1/2 tsp
Whole cumin seeds  -   1/2 tsp
Amchur / dried mango powder  -  1/4 tsp
Grated ginger  -  1/2 tsp
Salt  -  to taste
Oil  -  1 tbsp
Clarified butter  -  2 tbsp

METHOD
Heat oil in a pan.
Add cumin seeds,crushed whole coriander seeds to crackle.
Add moong dal sprout,methi sprout,red chilly powder,dried mango powder / amchur powder,ginger and salt and mix well.
Saute for 3 - 4 mins.
Now stuffing is ready
Take a large bowl add wheat flour,oats powder and salt and mix well.
With the help of water to make a soft dough.
Divide the dough into equal size balls.
Stuff the filling in the dough and roll out paratha.
On a heated pan make paratha applying clarifing  butter on both the sides.
Serve hot..

Monday, 26 September 2016

SUJI KI KACHORI


Prep Time  : 15 mins
Cooking Time : 30
Serve : 4

INGREDIENTS
Suji  -  1 cup
Water  -  2 cup
Carom seeds /ajwain - 1/4 tsp
Salt  -  to taste
Oil  -  1 tsp
Oil  -  for frying
For stuffing
Boiled n mashed potato  -  1 bowl
Chopped green chilly  -  1 /4 tsp
Chat masala  -  1/2 tsp
Chopped coriander leaves  -  1 tsp
Salt  -  to taste

METHOD
Heat two cup of water in a pan.
Add one cup suji,carom seeds,salt and one tsp oil and mix well.
Stir continuously till mixture becomes thick and leave the pan.
Let the suji mixture cool down for some time.
Mash the boiled potatoesadd chat masala,carom seeds,salt ,green chilly and coriander leaves and mix well.
Now stuffing is ready.
Heat enough oil in a pan for deep frying. the kachori.
First on high flame then make it medium or slow.
Now divide the dough into equal size balls.
Now flatten the balls with your palm.
Place a small ball of the stuffing in the centre and seal it properly.
Now roll the ball.
It should be little thick.
Place the kachori in the hot oil for frying.
Fry in small batches.
Fry until becomes brown and crispy.
Serve hot.



Friday, 23 September 2016

HYDERABADI KHICHIDI


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

INGREDIENTS
Basmati rice  -  250 gms
Masoor n moong dal  -  1/2 cup
Whole black pepper  -  2 - 3
Whole clove  -  2
Cinnamon  -  1 inch stick
Sliced onion  -  1 big size
Ginger garlic paste  -  1 tsp
Green chilly cut in slit  -  2
Turmeric powder  -  1/2 tsp
Mint leaves  -  1 tbsp
Clarified butter  -  2 tbsp
Oil  - 2 tbsp
Salt  -  to taste

METHOD
Heat oil in a pan.
Add all whole garam masala to crackle.
Add onion and fry till dark brown.
Add ginger garlic paste,turmeric powder,green chilly and two tbsp of water and saute for one mins.
Add soaked and rinsed rice and dal and mint leaves.
Add double water and cook in a high flame.
When it comes to boil simmer the flame till done.
Switch off the gas add clarified butter / ghee and serve.




BURANI RAITA


Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 2

INGREDIENTS
Hung curd   -  1 cup
Crushed garlic cloves  -  1/2 tsp
Black salt  -  1/2 tsp
Salt  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Roasted n crushed cumin seeds  -  1/4 tsp
Sugar  - 1/4 tsp
Coriander leaves  -  1 tsp

METHOD
Hung the curd in a muslin cloth for 3- 4 hours then we get thick curd.
Whisk the hung curd.
Add black salt,salt,red chilly powder,crushed cumin seeds,crushed garlic cloves,sugar and coriander leaves and mix well.
Garnish with red chilly powder and crushed cumin seeds.
Serve chiled.

Thursday, 22 September 2016

BANANA HALWA


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

INGREDIENTS
Ripe banana pulp  -  1 cup
Sugar   -  1/4 cup
Cardamom powder  -  1/4 tsp
Saffron  -  few strands
Clarified butter/ ghee   -  1/4 cup
Crushed almonds  -  1 tbsp
Crushed cashew nuts  -  1 tbsp
Raisins  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Add crushed almonds and cashew nuts fry and strain it.
Add ripe banana pulp in the same pan and stir continuously till chick and clarified butter leaves the pan.
Add sugar and saffron strain and mix well.
Add cardamom powder,cashew nuts,almonds and raisins and mix well.
Garnish with cashew nuts,almonds and raisins.
Serve hot


CHOCOLATE PEDA


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

INGREDIENTS
Milkmaid    -  half tin / 200 gms
Cocoa powder   -  1 tbsp
Clarified butter  -   1 tbsp
Milk powder    -  1 cup
Cardamom powder   -   1 tsp

METHOD
All above listed ingredients take in a heated pan .
Stir continuously till the mixture thick and leave the side of the pan.
Cook in a low flame.
Once cooled,make balls and flatten them.

SHAHI TAMARIND CHUTNEY / SHAHI IMLI KI CHUTNEY


Prep Time : 15 mins
Cooking Time  : 20 mins
Serve : 4 - 6

INGREDIENTS
Tamarind / imli  -   200 gms
Sugar  -  250
Black salt  -  5 gms
Salt  -  to taste
Roasted cumin seeds powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Crushed cashew nuts  -   2 tbsp
Crushed almonds   -  2 tbsp
Raisins  -  2 tbsp
Chopped mixed fruit   -  1 bowl

METHOD
Soak tamarind / imli ia water and squeeze out the pulp.
In a pan add tamarind pulp sugar and water in a medium flame.
Boil till it gets thick.
Add roasted cumin seeds powder,salt,black salt,red chilly powder and mix well.
Once cooled,add dry fruits (cashew nuts,almonds and raisins) and mix well.
Add chopped banana,pear,cherry and mango.
Serve chilled.

Friday, 16 September 2016

CAPSICUM CHICKEN


Prep Time  : 3 - 4 hours
Cooking Time  : 20 mins
Serve : 2


INGREDIENTS
Chocken pieces  -  500 gms
Capsium cut in cubes  -  2
Tomato cut in cubes  -  2 medium size
Finely chopped onion  -  2 medium size
Thick curd  -  1 tbsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Soya sauce  -   1 tsp
Tomato sauce  -  1 tsp
Vinegar  -   1 tsp
Cumin seeds powder  - 1 tsp
Black pepper powder  - 1/4 tsp
Cinnamon powder  -  1/4 tsp
Green cardamom powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Wash and marinate chicken with hung curd,coriander powder,turmeric powder,red chilly powder,cumin seeds powder,black pepper powder,soya sauce,vinegar,ginger garlic paste and salt and mix well.
Keep in the fridge for 3 - 4 hours.
Heat oil in a pan.
Add sliced onion and fry till transparent.
Add marinated chicken,green cardamom powder,cinnamon powder and two tbsp water.
Saute till oil leaves the pan.
Add tomato sauce and mix well.
Add capsium,tomato and 1/2 cup of water and cover it.
Cook for five mins in a low flame.
Serve hot.


KHATTI DAL / TANGY LENTIL


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

INGREDIENTS
Boiled and mashed tuar dal and masoor dal   -   1 cup
Clarified butter  -  1 tbsp
Mustard seeds  -  1/4 tsp
Cumin seeds   -  1/4 tsp
Whole red chilly  -  1 - 2
Crushed garlic cloves  - 4 - 5
Curry leaves   -  4 - 5
Tamarind pulpe / imli pulpe paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder   -  1/2 tsp
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Boiled tuar and masoor dal / lentil in a pressure coker and churn it to make a puree.
Heat clarified butter in a pan..
Add mustard seeds,cumin seeds,whole red chilly to crackle.
Add crushed garlic and fry till golden.
Add curry leaves,coriander powder,red chilly powder,turmeric powder and coriander leaves and mix well.
Add boiled and mashed dal / lentil,tamarind / imli pulpe paste and salt and mix well.
Cover it and cook in a low flame for five mins.
Serve hot with rice or chapati.


Wednesday, 14 September 2016

SHAHI STUFFED GATTE


Prep Time  : 15 mins
Cooking Time  : 35 mins
Serve : 2
INGREDIENTS
Gram flour / besan  -  1 cup
Onion paste  -  2 tbsp
Ginger garlic paste  - 1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -   1/2 tsp
Garam masala powder  - 1/2 tsp
Curd  -   2 tbsp
Salt  -  to taste
Oil  -  4 tbsp
Chopped coriander leaves  -  1 tsp
For stuffing
Cottage cheese / paneer   -   4 tbsp
Crushed cashew nuts  -   1 tsp
Raisins    -  1 tsp
Chopped green chilly  -  1/4 tsp
Salt  -  to taste
Chopped coriander leaves  -  1 tsp


METHOD
Take a bowl add gram flour,salt and 1 tbsp oil and mix well.
Make a stiff dough with the help of water.
Grease the plastic sheet and spresd the gram flour dough.
Add the stuffing roll it and seal the edges.
Heat water in a pan and boil the stuffed gram flour dough and strain it.
Cut into pieces.
For gravy
Heat oil in a pan.
Add jeera / cumin seeds to craskle.
Add onion paste and saute for five mins till it gets pink color.
Add ginger,garlic paste,coriander powder,red chilly powder,turmeric powder and 2 tbsp water and mix well.
Saute for 4 - 5 mins.
Add curd and mix well.
Add two cup of water and boil it.
When it comes to boil add the stuffed gatte.
Add garam masala and salt and mix well.
Garnish with coriander leaves and serve.






Tuesday, 13 September 2016

CINNAMON APPLE SHRIKHAND


Prep Time  : 10 mins
Total Time  : 10 mins.
Serve : 2

INGREDIENTS
Hung curd     -     1 cup
Sugar powder  -  2 tbsp
Cinnamon powder  -  1/2 tsp
Saffron  -  few strands
Finely chopped apple pieces  -  1 apple

METHOD
Hung the curd in a muslin cloth for 3 - 4 hours and then we get thick curd.
Whisk the hung curd and add sugar powder,cinnamon powder and saffron strands and mix well.
Remove the skin of the apple and cut in small pieces and mix well in the hung curd.
Serve chilled.

Monday, 12 September 2016

STUFFED BHINDI / STUFFED LADY FINGER


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

INGREDIENTS
Lady finger / bhindi   -  250 gms
Red chilly powder    -  1 tsp
Turmeric powder   -  1/2 tsp
Coriander powder  -  1 tsp
Amchur / roasted mango powder  -  1 tsp
Fennel seed powder / sauf powder  -  1/2 tsp
Asafoetida / hing  -  a pinch
Sliced onion  -  1/2 cup
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Take a bowl add coriander powder,red chilly powder,turmeric powder,amchur powder/roasted mango powder,sauf powder/fennel seeds powder and 1 tbsp water and mix well.
Now stuffing is ready.
Wash bhindi /lady finger properly.
Cut the edges of the bhindi on both sides,now cut them length wise from one side.
Stuff the filling in the bhindi.
Heat oil in a pan.
Add asafoetida and sliced onion.
Saute for one mins and add stuffed bhindi.
Sprinkle some stuffed spices and salt and cover it.
Cook in a low flame.
Stir in between.
Serve hot with chapatis.