Monday, 27 March 2017

GRAPES RAITA


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

INGREDIENTS
Hung curd  -  1 cup
Grapes  -  200 gms
Raisins  -  1/2 cup
Sugar powder  -  1 tbsp
Salt  -  to taste
White pepper  -  1/4 tsp

METHOD
Take a large bowl whisk the hung curd.
Add white pepper,salt and sugar powder and mix well.
Wash the  grapes and cut in half.
Mix the grapes and raisins into the hung curd.
Serve chilled.

Sunday, 26 March 2017

HYDERABADI TAMATER KI CHUTNEY / HYDERABADI TOMATO CHUTNEY


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

INGREDIENTS
Boiled n peeled tomato  -  300 gms
Sugar   -  1/2 cup
Mawa/whole dried milk  -  1/2 cup
Cashew nuts  -  8 - 10
Cardamom powder  -  1/4 tsp

METHOD
Add the tomato in a boil water for 5 mins and remove the skin.
Take a pan add tomato pulp and sugar.
Stir continuously till thick consistency.
Add mawa/whole dried milk and cardamom powder and mix well.
Garnish with cashew nuts.


Saturday, 25 March 2017

BISCUIT CUPCAKES


Prep Time  : 10 mins
Cooking Time  : 2 mins
Serve : 3 - 4

INGREDIENTS
Digestive biscuit  -  10  -  12
Sugar  -  4 tbsp
Milk  -  1.5 cup
Cocoa powder  -  2 tsp
Baking powder  -  1/2 tsp
Oil  -  1 tbsp

METHOD
Break the biscuits and grind biscuits and sugar to make a fine powder.
Take a large bowl add biscuit and sugar powder,cocoa powder,baking powder,oil and milk and mix well.
Pour the mixture in silicon molds.
Microwave it for 2 mins.





Friday, 24 March 2017

GREEN GRAM BURFI/HARE CHANA KI BURFI


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

INGREDIENTS
Green gram/hara chana  - 1 cup
Whole dried milk/mawa  -  1/4 bowl
Sugar  -  1/4 bowl
Clarified butter  -  2 tbsp
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Grind green gram coarsely and add in the pan.
Stir constantly for 10 - 12 mins.
Add sugar and stir until thick consistency.
Add whole dried milk/mawa and cardamom powder and m ix well.
Add raisins and crushed almonds and mix well.
Pour the mixture on the grease plate and spread it.
Cut in a diamond shape.



Thursday, 23 March 2017

RAJASTHANI MALAI MIRCH/CREAMY JALAPENIO


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

INGREDIENTS
Green chilly  -  100 gms
Cream  -  1/2 bowl
Asafoetida/hing  -  1/4 tsp
Cumin seeds  -  a pinch
Turmeric powder  -  1/4 tsp
Coriander powder  -  1 tsp
Fennel seeds powder  -  1/2 tsp
Dry mango powder/amchur  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Wash the chilly and remove the stalk.
Cut in a small chunks.
Heat oil in a pan.
Add asafoetida/hing and cumin seeds to crackle.
Add turmeric powder,coriander powder,fennel seeds powder and saute for while.
Add green chilly and saute for one to two mins.
Add salt and dry mango powder/amchur and mix well.
Cover it and cook in a low flame for 2 - 3 mins.
Add cream and stir constantly for one to two mins.
Turn of the flame.
Malai mirch is ready.
Serve with rice.



Wednesday, 22 March 2017

VEG KABAB WITH CHILLY GARLIC AND HONEY SAUCE


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

INGREDIENTS
Boiled n mashed peas  -  1/2 bowl
Grated carrot - 2
Finely chopped shimla mirch  -  1
Ginger garlic paste  -  1/2 tsp
Green chilly paste  - 1/2 tsp
Boiled n mashed potato  -  2
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Bread crumbs  -  1/2 cup
Finely chopped coriander leaves  -  2 tbsp
Rice flour  -  2 tbsp
Salt  -  to taste
Oil  -  4 tbsp
For sauce
Finely chopped garlic  -  4 - 5 cloves
Kashmiri red chilly powder  -  1 tsp
Water  -  1/2 cup
Chilly flax  -  1/2 tsp
Salt  -  to taste
Honey  -  1 tbsp
Lemon juice  -  1 tbsp
Oil  -  1 tsp

METHOD
Heat one tbsp oil in a pan.
Add carrot,shimla mirch,peas,ginger garlic paste,green chilly and salt.
Stir till water absorb it.
Add boiled n mashed potato,red chilly powder,turmeric powder,,coriander leaves and bread crumbs and mix well.
Make a flat patties of medium thickness.
Coat with rice flour.
Heat oil in a pan.
Add kabab and shallow fry from both the sides.
For sauce
Soak kashmiri red chilly powder in half cup of water.
Heat oil in a pan.
Add kashmiri red chilly solutions.
When it color change like pink switch off the flame
Add chilly flax,salt,lemon juice and honey and mix well.
Serve veg kabab with chilly garlic and honey sauce






Tuesday, 21 March 2017

WALDORF SALAD


Prep Time  : 25 mins
Total Time  : 25 mins
Serve  : 2

INGREDIENTS
Mayonnaise   -  1/2 cup
Lemon juice  -  1 tbsp
White pepper  -  1/4 tsp
Salt - to taste
Sugar powder  -  1 tsp
Apple  -  2 cut in cubes
Grapes  -  1/2 cup
Raisins(optional)  - 1/2 cup
Walnut  -  1/2 cup
Banana  - 1 cut in diced

METHOD
In a large bowl whisk together mayonnaise and lemon juice.
Add white pepper,salt and sugar powder and mix well.
Wash and remove the skin of the apple cut in cubes.
Wash and remove the skin of the banana cut in diced.
Wash and cut the grapes in half.
Add apple cubes,banana,grapes,raisins and walnut in mayonnaise and mix well.
Serve on fresh lettuce.

Monday, 20 March 2017

PETHE KI BURFI


Prep Time  : 25 mins
Cooking Time  : 25 min s
Serve  : 4

INGREDIENTS
Mawa/whole dried milk  -  250 gms
Grated petha  -  250 gms
Grated coconut  -  250 gms
Cardamom powder  -  1 tsp
Crushed cashew nuts  -  1 tbsp
Saffron  -  few strands

METHOD
Grate the petha and mawa/whole dried milk.
Take a large bowl add petha,mawa/whole dried milk and coconut powder and mix well.
No need to add sugar.
Pour the mixture on the plate and spread it.
Garnish with crushed cashew nuts and saffron.
Cut in a diamond shape.



Sunday, 19 March 2017

CHILLY GARLIC HONEY SAUCE


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

INGREDIENTS
Finely chopped garlic   -  4 - 5 cloves
Kashmiri red chilly powder  -  1 tsp
Water  -  1/2 cup
Chilly flax  -  1/2 tsp
Honey  -  1 tbsp
Lemon juice  -  1 tbsp
Salt  -  to taste
Oil  -  1 tbsp

METHOD
Soak kashmiri red chilly powder in half cup of water.
Heat oil in a pan.
Add chopped garlic and saute for one mins.
Add kashmiri mirch powder solutions.
When it color change like pink add chilly flax and mix well.
Add honey,lemon juice and salt and mix well.
Turn off the flame.

Saturday, 18 March 2017

PAPAD LAYERED PARATHA


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

INGREDIENTS
Wheat flour  -  1 cup
Clarified butter  -  4 tbsp
Papad  -  2
Red chilly powder  -  1/4 tsp
Chat masala  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Coriander leaves  -  1 tbsp
Salt  -  a pinch

METHOD
Roast the papad and crush it.
Take a bowl add crushed papad,red chilly powder.green chilly,chat masala,coriander leaves and salt.
Make a soft dough of wheat flour with the help of water.
Then roll out the thick paratha.
Spread the clarified butter and cut into square shape of the paratha.
Add the crushed papad mixture in one of the square and cover with other square.
Now put the crushed papad mixture and cover it.
Repeat the same process.
Dust the wheat flour in the last square and roll out the parathsa
Heat non stick pan.
Cook on hot pan applying clarified butter till both the sides are cooked  and golden brown in color.
First one mins cook in high flame then in slow flame.
Serve hot with chutney..










Friday, 17 March 2017

PANEER CUTLET/COTTAGE CHEESE CUTLET


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

INGREDIENTS
Cottage cheese/paneer   -  1 cup crumbled
Boiled n mashed potato  -  1 big size
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Corn flour  -  2 tbsp
All purpose flour  -  2 tbsp
Black pepper powder  -  1/4 tsp
Salt  -  to taste
Bread crumbs  -  1/2 cup
Oil  - 4 tbsp

METHOD
Take a large bowl add cottage cheese,boiled n mashed potato,onion,green chilly,coriander leaves,black pepper powder,corn flour and salt and mix well..
Divide the dough into equal size balls.
Shape each ball to flat patties of medium thickness.
Take a bowl mix all purpose flour and little water and make a thick batter.
Dip the cutlet into the all purpose flour batter  and coat with bread crumbs.
Heat oil in a non stick pan.
Place the cutlet on the pan and shallow fry from both the sides.
Serve hot.