Thursday, 17 August 2017

USAL PAV


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

INGREDIENTS
Green moong sprout  -  1 cup
Chopped onion  - 1
Chopped tomato  -  1
Ginger garlic paste  - 1 tsp
Red chilly powder  -  1/4 tsp
 Turmeric powder  -  1/4 tsp
Garam masala powder  -  1 tsp
Lemon juice  -  1 tbsp
Rai/black mustard seeds  - a pinch
Salt  - to taste
Green chilly  -  1
Oil  - 2 tbsp
Chopped coriander leaves  -  1 tbsp
Pav  - 2

METHOD
Heat oil in a pan.
Add rai/black mustard seeds to crackle.
Add chopped onion and saute for one mins.
Add ginger garlic paste,red chilly powder.turmeric powder,garam masala powder and salt and saute for 3 - 4 mins.
Add chopped tomato and mix well.
Add green moong sprout and one cup of water.
Cover it and cook for 10 to 15 mins in a low flame.
Pour lemon juice and turn off the  flame
Garnish with coriander leaves.
Heat butter in a pan.
Place the pav and cook for one mins.
Serve the usal pav with raw onion.



Tuesday, 15 August 2017

BANANA BURFI/KELE KE BURFI


Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Ripe mango pulp  -  1 cup
Sugar  -  1 cup
Milk  -  1/2 liter
Grated coconut  -  2 tbsp
Green cardamom powder  -  1/4 tsp
Crushed cashew nuts n almonds  -  2 tbsp
Raisins  -  1 tbsp

METHOD
Heat milk and ripe mango pulp in the pan until milk absorb.
Heat clarified butter in other pan.
Add ripe mango and milk mixture in the pan and stir continuously till thick and clarified butter leaves the pan.
Add sugar and cardamom powder and mix well.
Add raisins and crushed almonds n cashew nuts and mix well.
Pour the mixture  in the grease plate and garnish with almonds,cashew nuts and raisins.
Cut into diamond shape.




Monday, 14 August 2017

KASHMIRI MURGH TIKKA


Prep Time  : 120 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Chicken pieces  - 500 gms
Ginger garlic paste  -  1 tsp
Egg  -  1
Cashew nut paste  -  1 tbsp
Cream  -  2 tbsp
Green chilly paste  -  1 tsp
White pepper powder  -  1 tsp
Green cardamom powder  -  1/2 tsp
All purpose flour  -  1 tbsp
Hung curd  -  1 cup
Vinegar  - 1 tsp
Salt  -  to taste
Butter  -  100 gms

METHOD
Marinate chicken with all above listed ingredients except butter.
Keep in the fridge for two hour.
Melt butter in a pan.
Place chicken pieces and roast it on low flame.
Every three mins turn the side of the chicken pieces.
Serve hot with onion rings

Sunday, 13 August 2017

KHASTA NAMKEEN


Prep Time  : 15 mins
Cooking Time  :25 mins
Serve  : 4

INGREDIENTS
All purpose flour  -  1 cup
Semolina/suji  -  1/2 cup
Clarified butter  -  2 tbsp
Rice flour  -  2 tbsp
Baking powder  -  1/4 tsp
Carom seeds  -  a pinch
Onion seeds  -   a pinch
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add all purpose flour,semolina/suji,clarified butter,baking powder,carom seeds,onion seeds and salt to get crumble texture.
Make a dough with little water.
Keep aside for 30 mins.
Make two balls out of it.
Roll down ball to chapati shape.
Take a bowl add 2 tbsp rice flour and 2 tbso oil and mix well and make a batter.
Spread this rice flour batter on the chapati.
Then from one end roll it cylinderical to other end.
Press it slightly close end by pressing.
Then with a knife cut into small pieces.
Now roll the small pieces.
Heat enough oil  and deep fry at low flame until light brown.
Serve with tea.





Thursday, 10 August 2017

SURAN KA AACHAR


Prep Time  : 45 mins
Total Time  : 45 mins
Serve  : 25 - 30

INGREDIENTS
Suran  -  2 kg
Ginger  -  1/2 kg
Garlic  -  1/2 kg
Carom seeds  -  1 tbsp
Onion seeds  -  1 tbsp
Red chilly powder  -  100 gms
Kashmiri mirch powder  -  1tbsp
Roasted fenugreek seeds  -  100 gms
Roasted coriander powder  -  2 tbsp
Salt  -  to taste
Asafoetida  -  1/2 tsp
Mustard oil  - 200 gms

METHOD
Wash and peel the raw mango and grate it.
Add 2 tbsp salt and mix well.
Reserve the raw mango and salt water/
Wash and peel ginger and garlic and crush in the mixer to add little amount of raw mango reserve water
Wash and peel the suran and grate it.
Immediately mix in the grated raw mango.
Add crushed ginger garlic and mix well.
Dry roast the fenugreek seeds,asafoetida and coriander powder and grind in the blender.
Add roasted fenugreek powder.roasted asafoetida,roasted coriander powder,red chilly powder.kashmiri mirch powder.carom seeds,onion seeds and salt and mix well.
Add mustard oil and mix well
Dont use turmeric powder.
Keep in the sunlight for 3 - 4 days.
Now your suran pickle is ready to use.





Wednesday, 9 August 2017

CHILLY CHEESE SANDWICH



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

INGREDIENTS
Bread  -  6 slice
Finely chopped capsicum  -  4 tbsp
Finely chopped onion  -  4 tbsp
Grated processed cheese  -  50 gms
Hot n sweet chilly sauce  -  2 tbsp

METHOD
Spread hot n sweet chilly sauce on the one side of the bread slice.
Add capsicum and onion on the top of the hot n sweet chilly sauce.
Now add grated cheese n black pepper powder on the top of the onion and capsicum.
Cover this stuffed slice with other slice.
Now add capsicum and onion on the top of the bread.
Spread cheese and black pepper powder on it.
Now spread hot n sweet chilly sauce on one side of the bread and cover with this slice.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two pieces.












Tuesday, 8 August 2017

GATTE KI SUBJI


Prep Time  : 25 mins
Cooking Time  : 60 mins
Serve  :  4

INGREDIENTS
For gatta
Gram flour  -  1 cup
Carom seeds  -  a pinch
Red chilly powder  -  1/2 tsp
Curd  -  2 tbsp
Oil  -  1 tsp
Salt  -  to taste
For gravy
Gram flour  -  2 tbsp
Curd  -  2 cup
Asafoetida  -  1/4 tsp
Oil  -  4 tbsp
Salt  -  to taste
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Bay leaf  -  1
Cinnamon  -  1 inch stick
Chopped coriander leaves  -  1 tbsp
For tempering
Oil  -  1 tbsp
Mustard seeds  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Curry leaves  -  8 - 10

METHOD
Take a large bowl add all above listed ingredients of gatte and mix well.
With the help of little water make a stiff dough.
Roll the dough in a cyclinderical  shape.
Boil all the cyclinderical shape dough in a pan.
Once cooled cut into pieces.
Heat oil in a pan.
Fry all gatta on low flame.
For gravy
Take a large bowl add curd and gram flour and whisk it.
Add 2 cup of water,asafoetida,turmeric powder,salt and mix well.
Add this mixture in the pan and boil  to cook the kadhi on medium flame.
Add bay leaf,red chilly powder,cinnamon in the pan and cook till thick gravy.
Add gatte and cook for 4 - 5 mins.
Heat oil in a pan.
Add mustard seeds,cumin seeds and curry leaves and temper the gatte ki subji.
Serve hot with rice or chapatis.



SEMOLINA /SUJI RASGULLA


Prep Time  : 45 mins
Cooking Time  :25 mins
Serve  : 4 - 6

INGREDIENTS
Suji/semolina  -  1/2 cup
Milk  -  2 cup
Clarified butter  -  2 tbsp
Sugar  -  4 tbsp
Crushed almonds
For syrup
Sugar  -  1 cup
Water  -  2 cup
Cardamom powder  -  1 tsp

METHOD
Boil milk in heavy bottom vessel.
Once boiled ,keep it in the low flame. and one cup sugar and cook till sugar dissolves.
Add clarified butter,sugar and semolina/suji and mix well.
Make a soft dough.
Divide the dough into equal size balls.
Roll  these balls in between your palm to get the shape of rasgulla
Place the crushed almonds in semolina/suji ball and close the stuffing nicely
Apply clarified butter on hand.
Take a pan add two cup of water and cook till sugar dissolves.
Now add suji/semolina ball in the sugar syrup and cook  five mins in low flame.
Add cardamom powder and mix well.
The suji/semolina rasgulla should be floating on the syrup and its size should be double.





Sunday, 6 August 2017

SPROUT MOONG PAKORA


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 4

INGREDIENTS
Green moong sprout  -  1 cup
Chopped onion  -  4 tbsp
Ginger garlic paste  -  1 tsp
Chopped green chilly  -  2
Red chilly  powder -  1/2 tsp
Gram flour  -  4 tbsp
Rice flour  -  2 tbsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  for frying

METHOD
Wash green moong sprout and add in the blender to ground coarsely.
Take a large bowl add green moong sprout paste,onion,green chilly,red chilly powder,ginger garlic paste,salt,cumin seeds,gram flour,rice flour and little water and mix well.
Heat enough oil in a pan.
Deep fry the pakora in hot oil until brown n crispy on a medium flame.
Serve hot with tea.




Saturday, 5 August 2017

AADRAK KA HALWA /GINGER HALWA


Prep Time  :  15 mins
Cooking Time  :  30 mins
Serve  : 2

INGREDIENTS
Semolina/suji  -   200 gms
Aadrak/ginger  -  200 gms
Clarified butter  -  1 cup
Mawa/whole dried milk  -  1 cup
Sugar  -  200 gms
Crushed cashew nuts  - 2 tbsp
Crushed almonds  -  2 tbsp
Raisins  -  2 tbsp
Cardamom powder  -  1 tsp

METHOD
Wash and peel the ginger.
Chop and blend in the blender.
Heat clarified butter in a pan.
Add suji/semolina and roast till nice aroma or change the color of the semolina.
Add ginger paste and grated mawa and mix well.
Turn off the flame.
Heat sugar and water in a pan till sugar dissolves .
Make two stir consistency.
Add roasted suji/semolina,whole dried milk and ginger paste mixture and mix well.
Add cardamom powder and mix well.
Garnish with crushed almonds,crushed cashew nuts and raisins.

LAUKI KI SUBJI /BOTTLE GOURD SUBJI


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

INGREDIENTS
Bottle gourd  -  500 gns
Chopped onion  -  1 middle size
Ginger garlic paste  -  1 tsp
Turmeric powder  -  1/4 tsp
Whole red chilly  -  1
Cumin seeds  -  1/4 tsp
Fenugreek seeds  -  a pinch
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Peel and chop bottle gourd/lauki in diced.
Heat oil in a pan.
Add cumin seeds,fenugreek seeds and whole red chilly to crackle.
Add onion and ginger garlic paste and saute till light brown.
Add lauki/bottle gourd and turmeric powder and mix well.
Then cover it and simmer the flame till the veggies are cooked.
Add salt and saute for 5 - 6 mins.
When water get absorb in the lauki/bottle gourd turn off the flame.
Serve with chapatis.