Wednesday, 31 May 2017

SPINACH OMELETTE


Prep Time  : 10 mins
Cooking Time  : 10 mins
Serve  : 1

INGREDIENTS
Egg  -  2
Finely chopped spring onion  -  1/4 cup
Finely chopped spinach  -  1/4 bowl
Salt  -  to taste
Butter  - 50 gms

METHOD
Take a large bowl break the eggs.
Beat the egg until fluffy.
Add spring onion,spinach and salt and mix well.
Heat butter in a pan.
Add mixture and spread them.
Cook in a low flame.
After two mins flip it.
Cook for one mins.
Serve immediately.



Tuesday, 30 May 2017

BOTTLE GOURD/LAUKI MUSSALAM


Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
tBottle gourd/lauki  -  250 gms
Grated cottage cheese/paneer  -  100 gms
Chat masala  -  1/4 tsp
Black pepper powder  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Chopped coriander leaves  -  1 tbsp
Butter  -  50 gms
Salt  -  to taste
Sugar  -  1/2 tsp
For gravy
Whole black pepper  -  2
Cloves  -  2
Cinnamon  -  1 inch /paneerstick
Cardamom powder  -  1/4 tsp
Finely chopped onion  -  1
Ginger garlic paste  -  1 tsp
Finely chopped tomatoes  -  1
Tomato puree  -  1 tsp
Mawa/whole dried milk  -  1 tbsp
Fresh milk  -  1 tbsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  1 tsp
Cumin seeds  -  1/4 tsp
Water  -  1/2 cup
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Remove the skin of the bottle gourd/lauki.
Cut into two pieces and scoop it.
Add salt and sugar in a water and blanch the bottle gourd.
Take a bowl add cottage cheese/paneer,chat masala,salt,green chilly and coriander leaves and mix well.
Stuff the cottage cheese/paneer mixture in the bottle gourd.
Heat butter in a pan and grill the bottle gourd. keep aside.
For gravy
Heat oil in a pan.
Add whole hot spices/garam masala to crackle.
Add chopped onion and stir fry for 2 - 3 mins. till transparent.
Add ginger garlic paste,turmeric powder,red chilly powder,coriander powder and 2 tbsp water and mix  well..
Add tomato puree and finely chopped tomato and stir fry 2 - 3 mins.
Add whole dried milk/mawa and fresh cream and salt and mix well
Add 1/2 cup of water and cover it.
When water comes to boil add the stuff and grill lauki.
Cook for 5 mins.
Garnish with coriander leaves and serve.
.



Monday, 29 May 2017

RIPE MANGO SALSA


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

INGREDIENTS
Ripe mango  -  2 cut in diced
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Olive oil  -  1/2 tsp
Roasted cumin seeds powder - 1/2 tsp
Salt  -  to taste
Black salt  -  1/2 tsp

METHOD
Wash and remove the skin of the ripe mango.
Cut in diced.
Take a mixing bowl combine mango cubes,onion,green chilly,coriander leaves and olive oil.
Sprinkle salt,black salt,roasted cumin seeds powder and mix well.



Sunday, 28 May 2017

COFFEE WALNUT KULFI


Prep Time  : 15 mins
Total Time  :  3 - 4 hours
Serve : 2

INGREDIENTS
Condensed milk  -  1 cup
Fresh cream  -  1 cup
Coffee powder  -  2 tbsp
Roughly chopped walnut  -  2 tbsp
Roughly chopped almonds  -  1 tbsp
Saffron  - few strands

METHOD
Take a blender we add condensed milk,fresh cream ,saffron strands and coffee powder and blend it.
Add crushed walnuts and mix well.
Pour the coffee walnut kulfi mixture in the air tight container
Keep in the freezer for over night or 3 - 4 hours.
Yummy coffee walnut kulfi is completely formed.
Garnish with crushed almond and serve

Saturday, 27 May 2017

CHOCO FILLED PANCAKE


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

INGREDIENTS
All purpose flour  -  1/2 cup
Baking powder  -  1/2 tsp
Sugar  powder  -  1/4 cup
Milk  -  1/2 cup
Vanilla essence  -  1/2 tsp
Chocolate sauce  -  2 tbsp
Butter  -  50 gms

METHOD
Take a large mixing bowl add all purpose flour,sugar powder,baking powder and vanilla essence.
Gradually add the milk little by little to make a smooth batter.
Keep aside for 10 mins.
Grease butter on a pan.
Add one  spoon batter on the pan.
Spread one tbsp chocolate sauce on the top of the pan cake.
Cover with small amount of batter on it.
Drizzle some butter and cook in a low flame.
Flip when done on one side.
Serve hot.





Thursday, 25 May 2017

EGG DO PYAZA/ANDA DO PYAZA


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

INGREDIENTS
Hard boiled eggs  -  4
Onion paste  -  2 tbsp
Finely sliced onion  -  1 onion
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Garam masala powder  -  1/2 tsp
Cloves  -  2 - 3
Cinnamon  -  1 inch stick
Cardamom  -  2 - 3
Whole black pepper  -  2 - 3
Thick curd  -  1 tbsp
Salt  -  to taste
Coriander leaves  -  1 tbsp
Oil  -  4 tbsp

METHOD
Heat oil in a pan.
Add hard boiled eggs and strain it.
Heat oil in the same pan.
Fry the sliced onion and strain it and keep aside.
In the same oil add whole garam masala to crackle.
Add onion and ginger garlic paste ans saute for 3 - 4 mins.
Add coriander powder,red chilly powder,turmeric powder and 2 tbsp water and saute for 3 - 4 mins.
Add curd and salt and mix well.
Add half cup of water.
When water comes to boil add boiled eggs and mix well.
Garnish with fried onion and coriander leaves.



Wednesday, 24 May 2017

MOONG DAL PURI


Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Yellow moong dal/lentil  -  1/2 cup
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add wheat flour and water.
Make a simple wheat flour dough.
Keep rest for 30 mins.
Soak moong dal/lentil for 3 - 4 hours.
Grind it without water to make a fine paste.
Add red chilly powder and salt and mix well.
Divide the dough into equal size balls.
Roll the ball to make a puri
Spread the moong dal/lentil paste on one side of the puri.
Hot enough oil in a pan.
Place the puri in a pan and fry crispy on a low flame.
Moong dal surface of the puri is on the top of the pan.
Serve hot.






Tuesday, 23 May 2017

TASTY CHOCOLATE CAKE


Prep Time  - 15 mins
Cooking Time  -  30 mins
Serve  :  6 - 8

INGREDIENTS
All purpose flour  -  2 cup
Sugar  -  1 cup
Water  -  1 cup
Condensed milk  -  1 cup
Baking powder  -  2 tsp
Butter  -  50 gms
Cocoa powder  -  4 tbsp
Crushed walnuts  -  1 tbsp

METHOD
Preheat oven to 180 c.
Grease and dust the baking pan.
Take a large bowl whisk the sugar and water.
Add condensed milk and butter and mix well.
Mix until creamy and fluffy.
Shieve baking powder,cocoa powder and all purpose flour together
Mix the dry ingredients into wet ingredients and mix well
Pour the batter into the dish.
Spread the walnut on the top of the cake.
Bake for 25 - 30 mins. in pre heat oven.
Now the tasty chocolate cake is ready.
Check by inserting the knife if it comes out clear it done.


Friday, 19 May 2017

LASOONI TAWA NAAN





Prep Time- 15 mins
Cooking time- 25 mins
Serve- 2

INGREDIENTS
All purpose flour- 1 cup
Sugar- 1/2 tsp
Salt- to taste
Baking powder- 1/4 tsp
Baking soda- 1/4 tsp
Clarified butter- 1 tbsp
Curd- 1/4 cup
Crushed garlic- 2 tbsp
Chopped coriander leaves- 2 tbsp
Butter- 50 gms

METHOD
In a kneading bowl, mix together all purpose  flour, salt, sugar, clarified butter, baking soda, baking powder, curd and crushed garlic cloves.
Add water and make a soft dough. Keep aside for an hour. Now take some dough and make medium balls. Now, roll the balls and make naan out of it.
Add crushed garlic cloves and green coriander leaves and sprinkle some dry flour over it and make a roll of it.
Now heat tawa in a high flame. Sprinkle some water on the other side of the naan in order to stick it to the tawa and cook it for a minute on a high flame.
After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot and serve hot!





Thursday, 18 May 2017

AMRAKHAND ICECREAM




Prep time- 15 mins
Total time- 3 to 4 hours
Serve- 4

INGREDIENTS
Hung curd- 2 cup
Ripe mango- 2
Saffron- few strands
Milk - 2 tbsp
Cardamom powder- 1/4 tsp
Sugar- 4 to 5 tbsp

METHOD
Wash, peel and chop the mangoes. Soak the saffron in cold milk. Now, place the curd in a muslin cloth. Hang it minimum for 4 to 5 hours to drain the whey.
Take a blender and add curd, mangoes, saffron, cardamom powder, sugar into it and mix it well.
Now pour the mixture in a air tight container and keep it in the freezer for 4-5 hours. Serve chill.

Wednesday, 17 May 2017

RAW MANGO KHEER





Prep Time- 20 mins
Cooking time- 30 mins
Serve- 2

INGREDIENTS
 Milk- 1/2 litre
Sugar- 4 tbsp
Grated raw mango- 1
Raisins- 1 tbsp
Crushed cashew nuts- 1 tbsp
Crushed almond- 1 tbsp
Cardamom powder- 1 tsp
Clarified butter- 1 tbsp

METHOD
Boil milk in a heavy bottom vessel till thick.
Add sugar and cardamom powder and mix well. Peel and grate the raw mango.
Heat 1 tbsp clarified butter in a pan. Add the grated raw mango into it and stir fry till the water absorbs it.
Add mango to the cool kheer and mix well. Garnish with raisins, cashewnuts and almonds. Serve chill!

Tuesday, 16 May 2017

PAANIPURI/GOLGAPPA KA PAANI







Prep Time- 15 mins
Total time- 15 mins
Serve- 4 to 6

INGREDIENTS
Mint leaves paste                    -    1 tbsp
Tamarind water                      -    6 tbsp
Black pepper powder             -    1/4 tsp
Roasted cumin seeds powder -    1 tsp
Asafoetida/Hing                     -    1 tsp
Sugar                                      -    1 tbsp
Salt                                         -    to taste
Black salt                               -    1/2 tsp
Water                                      -    10 glass


METHOD
Take 10 glass of water and add mint leaves paste, black pepper powder, tamarind water, sugar, salt, black salt, roasted cumin seeds powder, asafoetida and mix it well.
Paanipuri ka paani is ready. Serve it with paanipuris!


INSTANT DHOKLA



Prep Time- 10 mins
Cooking time- 15 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan                           -                      1 cup
Semolina                                       -                       1 cup
Yogurt                                          -                        1 cup
Sugar                                            -                        1 tbsp
Salt                                               -                        to taste
Water                                            -                       1 cup
Oil                                                -                       2 tbsp
Lemon juice                                   -                       1 tsp
Eno fruit salt                                  -                       1 tsp

For tempering
Black mustard seeds                       -                       1 tsp
Curry leaves                                   -                        8 to 10
Green chillies                                 -                       5 - 6
Oil                                                 -                         1 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased plate and steam it for 10 mins.
Heat oil in a pan for tempering and add mustard seeds , curry leaves, green chillies.
Pour it over the dhokla and cut in cubes.