Friday, 22 September 2017

HOW TO MAKE IDLY IN MICROWAVE


Prep Time  :  15 mins
Cooking Time  : 2 min s
Serve  : 4

INGREDIENTS
Semolina/suji   -   2 cup
Yogurt  -   1 cup
Salt  -  to taste
Water  -  2 cup
Eno fruit salt  -  1 tbsp
Oil  -  1 tsp

METHOD
Mix semolina and yogurt in a large vessel and keep aside for 15 mins.
Now add salt and water as required,mix it gently and make a batter(neither too runny nor to thick).
Mix it well.
Now add eno fruit salt just before making idly and again mix it well.
Grease the idly plate and pour the batter in idly plate and microwave in high for two mins.
Enjoy hot idly with sambar and coconut chutney.








Thursday, 21 September 2017

MAGGI MASALA TIKKI


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

INGREDIENTS
Boiled maggi  -   1 pkt
Boiled n grated potato  -   2
Bread crumbs  -  2 tbsp
Chat masala  -  1 tsp
Ginger garlic paste  -  1/2 tsp
Green chilly paste  -   1/4 tsp
Finely chopped onion  -  1
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
Oil   -   2 tbsp

METHOD
Boiled the maggi.
Take a large bowl add boiled maggi,boiled n mashed potato,ginger garlic paste,chat masala,green chilly paste,finely chopped onion,salt and coriander leaves and mix well.
Shape each ball to flat patties of medium thickness.
Heat oil in a pan.
Place the maggi tikki and cook till brown in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin.
Serve hot with tea.






Tuesday, 19 September 2017

VARAN BHAAT MAHARSHTRIAN RECIPE


Prep Time  :25 mins
Cooking Time  : 45 mins
Serve  : 2

INGREDIENTS
Arhar dal/tuvar dal/lentil   -   1 cup
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Gur/jaggery   -  2 tbsp
Asafoetida/hing  -   a pinch
Salt  -  to taste
Oil  -  1 tbsp
Curry leaves  -  7 - 8
For the bhaat or steamed rice
Rice  -   1cup
Water  -  2 cup

METHOD
Wash arhar dal and pressure cook with turmeric powder,salt jaggery and two cup of water for 10 mins.
Once cooled,open the lid and mash the dal.
Heat oil in a pan.
Add cumin seeds,asafoetida o crackle.
Add curry leaves and red chilly powder and pour the tempering into the dal.
Bhaat or steamed rice
Wash the rice and soak for half an hour.
Pressure cook the rice with two cups of water
After three whistles switch off the flame.
Serve the steamed rice with varan.


Monday, 18 September 2017

RED LENTIL AND NONIA LEAVES FRITTERS/ MASOOR DAL AND NONIA SAAG PAKODA


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

INGREDIENTS
Masoor dal/red lentil    -   1/2 cup
Nonia leaves   -  100 gms
Ginger   -   1 inch stick
Garlic cloves  -  2
Green chilly  -  2
Red chilly powder   -   1/4 tsp
Turmeric powder  -  1/4 tsp
Salt   -  to taste
Cumin seeds   -  1/4 tsp
Oil   -  for frying

METHOD
Wash and soak masoor dal for 3 - 4 hours.
Drain water and.add masoor dal in the blender.
Also add ginger garlic and green chilly and make a paste.
Take a bowl add masoor dal paste,nonia leaves,red chilly powder,turmeric powder,cumin seeds and salt and mix well.
Deep fry in hot oil till golden n crispy.
Drain in paper napkin.
Serve hot with tea.




APPLE RABRI


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

INGREDIENTS
Milk  -   3 cup
Grated apple -   1
Sugar   -  2 tbsp
Cardamom powder  -  1/4 tsp
Cashew nuts  -  1 tbsp
Raisins  -  1 tbs
Saffron  - few strands

METHOD
Boil milk in a heavy bottom vessel.
Once boiled,keep it in a low flame.
Remove the skin of the apple and grate it
Heat the pan and add grated apple. nuts
Saute for one to two mins.
Now add sugar and carmelize  it and add it in the boiled milk.
Stir in between thickening the milk.
Cook well till it gets thick.Add cardamom powder and dry fruits and mix well.
Garnish with saffron strands,raisins and cashew nuts.
Serve chilled.



Saturday, 16 September 2017

ONION PAKORA


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

INGREDIENTS
Thinely sliced onion  -  1
Gram flour  -  1/2 cup
Rice flour  -  2 tbsp
Red chilly powder  -  1/4 tsp
Chopped green chilly  -  1
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add gram flour,rice flour,red chilly powder,salt and water make a thick batter.
Add onion,green chilly,coriander leaves and mix well.
Heat enough oil in a pan.
Drop one tbsp of pakora batter.
Fry the pakora golden n crispy.
Flipping once in between.
Drain in paper napkin.
Serve hot with tea.

Friday, 15 September 2017

OPEN CHEESE SANDWICH


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

INGREDIENTS
Bread   -   4 slice
Grated processed cheese   -  100 gms
Grated cucumber  -  1 cup
Finely sliced onion  -  1/2 cup
Hot n sweet chilly sauce  -   2 tbsp
Butter  -   50 gms
Black pepper powder  -  1/4 tsp
Chilly flax  -  1/4 tsp
Salt  -  to taste

METHOD
Apply butter on the bread slice.
Spread hot n sweet chilly sauce on the bread.
Add cucumber and onion on the bread.
Now add grated cheese on the  bread slice.
Sprinkle black pepper powder,chilly flax and salt.
Grease non stick pan with butter and place the bread slice.
Cover it and cook in a low flame for two mins.
Cheese melt on the bread now your open cheese sandwich is ready  to serve.
Cut into two pieces.








Wednesday, 13 September 2017

DHANIA PANEER/CORIANDER LEAVES WITH COTTAGE CHEESE


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

INGREDIENTS
Cottage cheese/paneer cubes   -  100 gms
Chopped coriander leaves   -  1 cup
Onion paste  -  2 tbsp
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Lemon juice  -  1 tsp
Curd  -  2 tbsp
Fresh cream  -  2 tbsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped green chilly  -  2
Garam masala powder  -  1 tsp

METHOD
 Heat oil in a pan.
Add cumin seeds to crackle.
Add onion paste and saute for one mins.
Add ginger garlic paste,coriander powder,red chilly powder and turmeric powder and mix well.
Add curd and saute for one to two mins.
Add chopped coriander leaves and cream and mix well.
Add one cup of water and  come to boil.
Once boiled,add paneer cubes ,salt and lemon juice and cook for five mins in simmer.
Serve hot with naan.



Monday, 11 September 2017

COCONUT MILK PULAO


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

INGREDIENTS
Basmati rice   -  1.5 cup
Coconut milk  -  1 cup
Sliced onion   -   1
Green chilly  -  2
Lemon juice  -  1 tsp
Mint leaves  -   8 - 10
Salt  -  to taste
Clarified butter  -  4 tbsp
Ginger garlic paste  -  1 tbsp
Bay leaf  -   1
Cinnamon  -  1 inch stick
Cloves  -  2
Green cardamom  -  1

METHOD
Wash and soak rice for an hour.
Drain water and spread in the plate.
Heat clarified butter in a pan.
Add bay leaf,cinnamon,cloves and green cardamom to crackle.
Add onion and saute for few seconds.
Add ginger garlic paste,green chilly and mint leaves and saute for one mins.
Add one cup coconut milk,two cup of water and salt and come to boil.
Add rice,lemon juice and one tbsp clarified butter and cover the lid on the low flame.
After 5 - 7 mins turn off the flame.
Serve hot.




Sunday, 10 September 2017

SWEET N SOUR GUAVA CURRY/KHATTA MEETHA AMRUD CURRY


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

INGREDIENTS
Ripe guava / amrud   -   250 gms
Clarified butter   -   2 tbsp
Black mustard seeds   -  1/4 tsp
Red chilly powder   -  1/2 tsp
Coriander powder  -  1/2 tsp
Salt  -  to taste
Gur / jaggery   -  1 tbsp

METHOD
Remove the seeds and chop the guava into small pieces.
Heat clarified butter in a  pan..
Add mustard seeds to crackle.
Add amrud/guava and all spices and salt and saute for two mins.
Add one cup of water and cook till soft the guava/amrud.
Add gur/jaggery and hot spices and cook for two mins.
Garnish with coriander leaves and serve.



Saturday, 9 September 2017

KHOYA KULCHA


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

INGREDIENTS
All purpose flour   -  100 gms
Wheat flour   -   100 gms
Baking powder   -  1/4 tsp
Curd   -  1/4 cup
Salt  -  to taste
Sugar  -  1 tsp
Clarified butter  -  1 tbsp
Butter  -  50 gms
For stuffing
Grated mawa/whole dried milk  -  100 gms
Cashew nut powder   -  10 cashew
Almonds powder  -  10 almonds
Salt  -  a pinch
Sugar   -   1 tbsp

METHOD
In a kneading bowl mix together all purpose flour,wheat flour,sugar,salt,clarified butter,baking powder and curd.
Add water and make a soft dough.
Keep aside for an hour.
Take some dough and make medium size balls.
Roll into balls.
Take a bowl add mawa/whole dried milk,almonds powder,cashew nut powder,salt and sugar and mix well.
Now stuffing is ready.
Stuff the filling into the balls and roll out.
Heat tawa on a high flame.
Turn the naan and apply some water on one side and stick on the tawa.
Cook for one mins then turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot and serve hot.