TASTY BREAD ROLL

TASTY BREAD ROLL
INGS: 5-6 Slice of Bread ( cut the sides ),
5-6 tbsp Curd, 4 long pieces of Paneer( 1 inch by 1 inch), Red Chilly pd and Salt to sprinkle on Paneer pieces, Cut Green Chilly, Coriander leaves, Salt and Red Chilly pd to taste and 5-6 tbsp Corn flour.

METHOD: Cut the sides of bread , mix the curd to make it soft.
Now add green chilly, coriander leaves, red chilly pd and salt to taste.
Make a dough, keep it aside. Take 4 long pieces of paneer and sprinkle Salt and some red chilly pd on it. Take one piece of paneer and some bread dough ( mixture ),wrap around the whole paneer piece to give
“roll shape”. Put oil to heat, complete the other 3 pieces of paneer in the same manner. Spread the corn flour on a plate, coat all the rolls in the corn flour. Fry in hot oil and serve hot with chutney and Tomato sauce.

BAIGAN GRAVY

INGS: 2 Long Brinjals ( Baigan ),
( Cut into half and further sliced),
One Onion cut finely, One green Chilly slit,
One tbsp Oil, little Jeera (cumin ), One tsp Cream.
Grind to a fine paste: One Tomato cut, a small
piece of Ginger, 2tbsp grated Coconut, 3-4 Cashew,
1 tbsp curd, 1\4 tsp Turmeric pd, 1\2 tsp red Chilly pd,
1\2 tsp Garlic paste.

Grind all in mixer to a fine paste.
Cut thin slices of Brinjal, sprinkle some salt and red chilly pd.
Put a pan to heat, add some oil, fry the chilly and take them out.
Now add jeera,onion also add the Brinjal pieces, put few tbsp of Water, cover and cook until soft. Now add the ground paste, stir well. Cook again for few minutes, add salt to taste, lastly add some cream. Garnish with green chilly.

TIP TO USE LEFT OVER KHICHIDI

Do not throw away leftover Khichidi , instead mix in wheat flour with Salt, Turmeric pd
and some Red Chilly pd. Use water and make regular dough and make most soft Parathas ever.

SOME USEFUL TIPS

TIP FOR THE DAY IS WHILE COOKING ONIONS ADD LITTLE SUGAR, THEY WILL TURN PINK NICELY.

When cooking always taste the food and make as per your family's likes n dislikes. Use easy steps n ways of cooking, use what is easily available n handy.

STORE CURRY LEAVES N CORIANDER LEAVES IN ALUMINIUM FOIL REMAIN FRESH FOR DAYS..

 

RECIPES FROM UMA CHOWDHARY

 CHOORMA recipe to go with your lovely and detailed dal-bati...see, i won't write the exact measurements, but u can take about one katori wheat atta, add liberal amount of ghee,( in fact enough to form loose laddoos),add... very little water or milk, then form batti like rolls, and deep fry in gheee, on slow flame, until it changes colour to a nice brown!!take them out of the ghee, and let them cool, after that grind all the battis in the mixie, to a coaarse mixture. Grind sugar in a mixie (about half the portion of the choorma's portion's), and slowly mix the powdered sugar to the choorma. enhance with elaich powder, saffron, mishri ( very small cubes of sugar).
 TAMATAR KI LONJI
 Make the parathas using leftover khicchdi, it's very light to eat and make along with it tamatar ki lonji banao,---cut tomatoes into medium sized pieces, start a tadka, a little oil, jeera,hing, let the tomatoes simmer for a while, put in pieces of green chillies. when cooked for about 5 minutes, add about 4 spoons of sugar, salt to taste, red chilly powder, dhania powder, and half lemon. garnish with fresh coriander and serve hot with the parathas

STAY HEALTHY

Its best to eat a good breakfast and followed by a light lunch and dinner.
If wish to have in between then eat a fruit, vegetable or low fat milk product.
Eat all fruits except Bananas , Grapes, Mangoes, Chikoos  and  Grapes.
All the above mentioned fruits contain high level of sugar..

LOVELY HOMEMADE CHOCOLATE

1tin Milkmaid ,50 gms butter

1\2 cup cocoa pd, 4-5 tbsps cut nuts

(like almonds, cashewnuts n raisins a must )

4-5 tbsps sugar, 2-3tsps drinking chocolate pd

METHOD: mix all ingredients in a thick bottom pan (except the nuts )

Put the pan on heat and stir carefully until the chocolate mixture

leaves the sides of the pan . Now also add the cut nuts and take the pan

off heat.Put in a greased dish ,let it cool down,then break into pieces

or cut in shapes of your choice.

GATTE WALE CHAWAL

GATTE WALE CHAWAL
Recently visited a near by restaurant, on the menu card was mentioned “Jodhpur Pulao”, when asked what that was and came to know , it was gatte wale chawal.
INGS: 2 CUPS Cooked Rice ( Basmati= 1 cup cooked with 2 cups of water.) 1 large Tomato cut , 1-2 onion cut, 1-2 green Chilly, 1\2 TSP RED CHILLY PD N TURMERIC pd. RECIPE TO MAKE THE GATTAS:
IINGS: TO MAKE GATTA:
1 CUP BESAN ( BENGAL GRAM FLOUR ) , 1\2 tsp chilly pd, ONE PINCH SODA BI CARB, 1\4 TSP CORIANDER PD , 1\2 TSP OIL AND GARAM MASALA, SALT.


METHOD: MAKE GATTA DOUGH: IN A BOWL, TAKE
BESAN, SALT, RED CHILLY PD, TUMERIC PD, OIL, SODA, CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER.
USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT. NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE, AS MANY AS POSSIBLE. PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND CUT INTO SMALL PIECES.
METHOD TO MAKE GATTE WALE CHAWAL: PUT A PAN TO HEAT ADD GHEE AND FRY THE CUT GATTAS. TAKE THEM OUT AND ADD SOME MUSTARD SEEDS, ONION AND TOMATO, SIIR FOR FEW MINUTES THEN ADD RED CHILLY PD, TURMERIC, SALT TO TASTE AND THE FRIED GATTAS , COOKED RICE, MIX WELL.
GARNISH WITH CORIANDER LEAVES.

SPICY STIR FRY BABY CORN

THIS RECIPE COME FROM RICHA AGRAWAL,THE RECIPE AND THE PERSON
MY PERSONAL FAVORITE.
INGS: 250 gms Babycorn, cut in 2 inches long pieces,
Par boil the baycorn. Drain all the water.
Take 4 tbsp Cornflour with Water, Salt and Pepper make a paste.
Put oil to heat, dip each piece of babycorn in the paste and fry,
spread this on kitchen paper.
For the stir: 1 tbsp cut Green Chillies and ginger,
                     2 tbsp cut Garlic,cut Onion, Capsicum and Spring Onion,
                     1\2 cup Tomato Sauce, 3 tbsp Schezwan Sauce,
                     1\2 tsp Vinegar, 1 tsp Soya Sauce, Salt n Pepper,
 If wish to have in gravy form then will need 3 tbsp Corn Flour with Water.
 Put a pan to heat add some oil, green chillies, ginger n garlic.
Saute, then add the onion, capsicum stir for few minutes, now add the babycorns,
all the sauces n salt n pepper pd to taste. If require gravy, then add the cornflour paste.

Serve hot with a garnish of spring onions.

VEGETABLE BIRYANI

VEGETABLE BIRYANI
Generally to cook good quality Basmati rice
need double quantity of water but for this recipe,
take only 1 1\2 times water, so that the end product will not look over cooked.

INGS: 1 Cut onion, 3- 4 tomatoes, 1-2 green chilly, 1 tsp ginger n garlic paste
1\2 tsp turmeric pd, 1 tsp red chilly pd, 1 tsp shahi biryani masala, 1\2 tsp
Garam masala,
1 1\2 cup Rice ( 2 1\2 cups water to cook). Add few cloves, cinnamon
stick, bay leaf and cardamom.
( add the spices while cooking rice also add some salt. Long cut vegetables like carrot, potato, french beans, cauli     
flower and some cabbage. Boil these vegetables with some
salt. Drain the water of the vegetables and sauté these in a
pan and sprinkle some salt and red chilly pd.
Soak few strands of Saffron in 2tsp of hot milk.
Slice one onion finely and fry in hot oil, drain on kitchen paper.
A greased baking dish, ghee to grease the dish.
METHOD: Cook the rice with the spices and some salt.
Allow the rice to cool down.
Grind in a mixer the tomato, onion, garlic and all the above
mentioned to a fine paste. Put a pan to heat, add oil and the
paste and stir until it leaves the side of the pan. ( tip: pls add
add 2 tsp sugar, if wish to lessen , sourness of the tomatoes.
If want less spicy then also avoid the green chilly and red chilly pd).
This is the gravy for the biryani. All as seen in the photo.
two green chilly, a piece of ginger, 1\2 tsp ginger\garlic
paste, 1\2 tsp turmeric pd, 3\4 tsp red chilly pd,
1\2 tsp coriander pd, 1\2 tsp garam masala and 3\4 tsp
Shahi biryani masala ( personal favorite is everest brand )

 

• THIS IS STEP ONE THAT IS GREASE A BAKING DISH.

             PREHEAT A OVEN .

1.  THIS IS STEP TWO, SPREAD SOME ( LESS THAN HALF THE
   QUANTITY THAT HAS BEEN COOKED, AS THAT WILL BE THE REMAINING TOP LAYER   
2. THIS IS STEP THREE, SPREAD THE SAUTED VEGETABLES...    


                              STEP-2

                                      STEP-1

                                         STEP-4

                                             STEP-6

STEP-8

                                INGRIDENTS


STEP-2

                                      STEP-9
                                               

                                 STEP -3
  
STEP - 4   

                                   STEP -5

STEP -7
THIS IS STEP FOUR, WHEN THE GRAVY IS POURED AND SPREAD EVENLY.
3. THIS IS STEP FIVE SHOWING THE LAYER OF GRAVY.
4. THIS IS STEP SIX AND NOW AGAIN THE RICE LAYER.
5. THIS IS STEP SEVEN , WHEN SAFFRON SOAKED IN MILK IS
   POURED.
6. LASTLY SPREAD THE FRIED ONIONS AND THE DISH IS READY TO GO IN THE PREHEATED OVEN AT 180 DEGREES
   FOR 8 - 10 MINUTES
7. THE DISH IS READY TO SERVE. HOT OUT OF THE OVEN.
8. SERVE HOT WITH A TASTY RAITA..IN THIS PICTURE IT IS VEGETABLE RAITA.
    
    

VEGETABLE TOAST

VEGETABLE TOAST :-

A Simple and easy to make snack item.
INGS: Bread slices(buttered on one side)
Small cut mix vegetables like one Onion,
One Potato, a Carrot, few French Beans,
half Capsicum, some Cabbage and green
Peas.
Need masalas like 1\2 tsp Turmeric pd,
3\4 tsp red Chilly pd and Coriander pd,
Salt to taste, 1 tbsp oil, 1\4 tsp Cumin.
To make the toast need, sandwich toaster,
Butter applied on one side of the bread slices
Tomato sauce is applied on one side and green
Chutney on the other slice.

METHOD: Wash and cut the vegetables into small pieces.
Put a pan to heat, add oil and the cumin seeds, also add all
vegetables together. Stir and add some salt and turmeric pd,
cover with a lid and put some water on the lid. Allow to cook
on slow flame for 10 minutes. In between check and add red chilly
pd, coriander pd and salt. When to make the toast, heat the toaster.
Apply butter on one side and on the other side spread green chutney
In the same manner apply butter on one side and tomato sauce on
the other side in between the vegetable filling and put in sandwich
toaster , the outer side being of butter. When done, cut and serve.

 

LOVELY SANDWICH

LOVELY SANDWICH
Need: Bread either white, brown or whole wheat
Washed and torn Lettuce leaves that are torn n put in cold water,

slices of onion, tomato and cucumber, cut into half cherry tomatoes.
To spread: require tomato sauce mixed with chilly sauce,
sandwich spread mixed with some mustard sauce,
sprinkle some salt and pepper on the cut vegetables.
On one slice of bread apply sandwich + mustard sauce,
on another slice apply tomato sauce + chilly sauce.
Arrange the cut vegetables, close the sandwich, cut and serve.

 

Hummus with Pita Bread

This recipe comes from  Meghna Chowdhary

Its very easy to make Hummus with Pita Bread

You need a paste called tahini.. which you wont generally get in india..
so you make it. .. Grind 1 cup of seasme seeds with 1/4 cup vegetable oil till its a smooth paste.

...Next - Grind seperately - 1 cup boiled chana/chick peas, A few cloves of garlic, 1 big table spoon of tahini paste(recipe aove), a squeeze of lemon and salt to taste. Grind till smooth and no lumps. Last drissle some Olive Oil and sprinkle some red Chilly Pd.

Serve with Pita bread, fresh mint leaves, onions, tomatoes and pickled cumbers and chilles.

ALOO KE SABZI

ALOO KE SABZI
EASY TO CARRY IN TIFFIN BOXES AND WHILE TRAVELLING
INGS: 4 -5 Potatoes, peeled and cut in half, further sliced to get semi circle shape of each slice. 4-5 tbsp green Peas, 2 tbsp oil, 1 tsp cumin seeds, 1 tsp red Chilly pd, 2 tbsp Coriander pd, 2 pinch hing, 1 tsp Garam masala, some mango pd (opt ), Salt to taste and Coriander leaves for garnish and 1\2 tsp Turmeric pd.

 

METHOD: Put a pan to heat add oil, cumin seeds and hing. Also add the cut potatoes and stir. Add salt and some turmeric pd, cover with a plate and cook on simmer with water on the lid. Cook for 5 mins then add red chilly pd, coriander pd, garam masala , if required some more turmeric pd and salt to taste. Again allow to cook for few mins and check by pressing one slice of potato, if soft then its done. Now add mango pd and garnish with some cut coriander leaves. .

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ALOO KE SABZI EASY TO CARRY IN TIFFIN BOXES AND WHILE TRAVELLING INGS: 4 -5 Potatoes, peeled and cut in half, further sliced to get semi circle shape of each slice. 4-5 tbsp green Peas, 2 tbsp oil, 1 tsp cumin seeds, 1 tsp red Chilly pd, 2 tbsp Coriander pd, 2 pinch hing, 1 tsp Garam masala, some mango pd (opt ), Salt to taste and Coriander leaves for garnish and 1\2 tsp Turmeric pd. METHOD: Put a pan to heat add oil, cumin seeds and hing. Also add the cut potatoes and stir. Add salt and some turmeric pd, cover with a plate and cook on simmer with water on the lid. Cook for 5 mins then add red chilly pd, coriander pd, garam masala , if required some more turmeric pd and salt to taste. Again allow to cook for few mins and check by pressing one slice of potato, if soft then its done. Now add mango pd and garnish with some cut coriander leaves. .

GATTE KI KADHI

GATTE KI KADHI
INGS: TO MAKE GATTA:
1 CUP BESAN ( BENGAL GRAM FLOUR )
1\2 TSP RED CHILLY PD N TURMERIC PD
ONE PINCH SODA BI CARB, 1\4 TSP CORIANDER PD
1\2 TSP OIL AND GARAM MASALA, SALT
FOR THE KADHI: ( GRAVY )
2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD
1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD,
1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN
SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER

METHOD: MAKE GATTA DOUGH IN A BOWL, SO TAKE
BESAN, SALT, RED CHILLY PD, TUMERIC PD, OIL, SODA, CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER.
USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT. NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE AS MANY AS POSSIBLE. PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND CUT INTO SMALL PIECES.
START THE KADHI PART, IN A VESSEL TAKE CURD, BESAN,SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA. CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND HING, NOW ADD THE CURD MIXTURE
AND STIR CONTINOUSLY, UNTIL FIRST BOIL APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE CUT GATTAS AND ON SIMMER BOIL FOR FEW MINS. SERVE WITH A LITTLE TADKA WITH SOME CHILLY PD.

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GATTE KI KADHI INGS: TO MAKE GATTA: 1 CUP BESAN ( BENGAL GRAM FLOUR ) 1\2 TSP RED CHILLY PD N TURMERIC PD ONE PINCH SODA BI CARB, 1\4 TSP CORIANDER PD 1\2 TSP OIL AND GARAM MASALA, SALT FOR THE KADHI: ( GRAVY ) 2 CUPS CURD, 2 TBSP BESAN, 1\2 TSP RED CHILLY PD 1 TSP CORIANDER PD, 1\4 TSP TURMERIC PD, 1\4 TSP GARAM MASALA, 2 TSP OIL, 1\2 TSP CUMIN SEEDS ( JEERA ), LITTLE HING, 1 CUP WATER METHOD: MAKE GATTA DOUGH IN A BOWL, SO TAKE BESAN, SALT, RED CHILLY PD, TUMERIC PD, OIL, SODA, CORIANDER PD N GARAM MASALA, RUB ALL TOGETHER. USE WATER TO MAKE A TIGHT DOUGH. PUT WATER IN A VESSEL TO HEAT. NOW FROM THE GATTA DOUGH, MAKE CYLINDRICAL, ROLL SHAPE AS MANY AS POSSIBLE. PUT IN BOILING WATER AND WHEN BLOAT , DRAIN THE WATER AND CUT INTO SMALL PIECES. START THE KADHI PART, IN A VESSEL TAKE CURD, BESAN,SALT, RED CHILLY PD, CORIANDER PD, TURMERIC PD AND GARAM MASALA. CHURN ALL TOGETHER. PUT A PAN TO HEAT, ADD OIL, CUMIN AND HING, NOW ADD THE CURD MIXTURE AND STIR CONTINOUSLY, UNTIL FIRST BOIL APPEARS. LET IT BOIL FOR 5-6 MINS THEN ADD THE CUT GATTAS AND ON SIMMER BOIL FOR FEW MINS. SERVE WITH A LITTLE TADKA WITH SOME CHILLY PD.

TAMARIND RICE

My living in the south of India for so many years helps me to bring
this recipe to you all. The main  ingridients in this recipe are the MTR
PULIOGARE POWDER AND COOKED RICE. In south the rice,
qualitywise are called PONI n in Mumbai called KOLAM.
Boil the rice in a vessel with lot of water, when cooked drain
the water and allow the rice to cool down.(can add some salt
to the boiling rice.) For the tadka to make tasty tamarind rice
will need oil 2 -3 tbsp, few curry leaves, 1\2 tsp mustard seeds,
few tbsp of tamarind juice, 1 -2 whole red chilly,1\2 cup water
stir few tbsp of the puliogare pd (take according to the rice)
1\2tsp turmeric pd n 3\4tsp red chilly pd.
METHOD: Put a pan to heat, add oil , mustard seeds, curry leaves,tamarind juice (1-2 tsp urad dal opt), whole red chilly, also add the tamarind powder in water along  with red chilly pd and turmeric pd, stir now add the cooked rice and salt to taste.
Serve with fried applams (papad of south).

LAYERED BISCUIT CAKE

LAYERED BISCUIT CAKE :-
INGS:- Marie biscuit packet , Crushed cookies ( of your choice ) , Strawberry Jam , very -very thick Chocolate sauce , Aluminium Foil , 4 Tbsp Water + 4 Tbsp Milk +1 / 4 Tsp Coffee pd + 2 tsp Sugar .
For the Chocolate Sauce :- Require a very, thick chocolate sauce.
50- 60 gms chocolate bars to melt, 4-5 tbsp Cocoa pd, 4 tbsp Drinking
Chocolate pd, 1tsp Butter, 4-5 tbsp milk and 4-5 tbsp Castor Sugar.
Mix all in a thick bottom pan and put to heat, once the chocolate melts,it will be done. Stir carefully and the consistency has to be very thick , so that its easy to coat the biscuit layer.

METHOD: As mentioned above make a solution of water+ coffee pd+ sugar + milk, mix well. Keep cookies crush and the strawberry jam ready. Take one by one marie biscuit, dip in coffee solution, take it out immediately and spread some cookie crush. Now take second marie bisuit, dip in coffee solution and on this apply the jam, this is repeated and a biscuit layer will be ready, handle very carefully. Keep the
foil ready to wrap the biscuit layers .On the biscuit layer ,coat the chocolate sauce all over .Wrap this in the aluminium foil and put in the freezer
section of the fridge for 20 -30 mins. Take it out , remove the foil and the pieces diagonally . Keep cold in the fridge section .

DAL ( Serve with Battis )
Ings: 2 tbsp Oil or Ghee, 1\2 tsp Chaat masala
Each dal two table spoon, soak for 4 – 5 hrs
Tur dal, Moong Dal, Whole Black Urad dal,
Channa dal, Rajma and split Green Moong dal.
Grind to paste: All cut vegetables, 1 Tomato, 1 Onion,
2 green Chilly, a piece of Ginger and 4 -5 cloves
Garlic, 1\2 tsp Turmeric pd, Garam masala and
Cumin , 1 tsp red Chilly pd and Coriander pd.
METHOD: Soak all the dals together for 4 – 5 hours,
then pressure cook until soft and tender. Grind all above
ings in a mixer grinder to get a fine paste. Put a pan to heat ,
add oil or ghee into this the paste and stir until leaves the sides
of the pan. Now add the dals, salt and the chaat masala, cover
and cook for 8 -10 mins. Serve hot with the battis, onion, papad,
and garlic chutney. Garnish with Coriander leaves.

 

BATTI :-

(This is my signature dish and love
to serve it with a papad, onions and
Lasoon ki chutney)
Ings for the batti :( 9- 10 pieces)
1 1\2 cup Whole Wheat Flour
4 tbsp Gram Flour ( Besan)
2 tbsp Ghee, 1\2 tsp Red Chill pd
1\4 tsp Turmeric pd, 2-3 pinch of Baking pd
3 tbsp Curd, Salt to taste, Water for dough
Method : Mix all above ingredients and using
water make a tight dough. Let it rest for 2-3 hours.
Preheat the oven, make lemon size balls and press
in the center with the thumb. Arrange all the battis
on a tray and put in the oven at 180 degree centigrade.
Check the battis and turn them over(they should be
done by 30 – 40 mins. Take the battis out and soak
them in ghee only.
These battis can be done in a gas tandoor also.
The dough will be the same. Just put the gas
tandoor to heat and arrange all battis on the
wire grill, cover the lid and bake for 20 mins
on slow flame. Soak in ghee.

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TRI COLOUR DHOKLA

TRI COLOUR DHOKLA


(Use readymade batter of Idli / Dosa )

Ings:- 300 gms batter of Idli / Dosa,

1\2 tsp Soda bi carb with few

drops of lime juice, few Curry leaves

3 tbsp Oil , 2 tsp Mustard seed, Salt

3 tbsp green Chutney, 1\4 tsp

red Chilly pd, 1\4 tsp Turmeric pd,

Coriander leaves & grated Coconut

Steamer & one greased Dhokla plate.

METHOD: In the batter mix salt, soda bi carb,

with few drops of lime juice, also add 1tsp oil.

Put Steamer with water to heat, take one greased plate

and pour only half the batter. Put to steam for 5 mins.

In the remaining batter add little Turmeric pd , now take

the plate out of steamer and apply a green chutney layer.

On this pour the remaining batter, sprinkle some red Chilly

Pd, put it in the steamer for another 5mins.

Keep a tadka ready of oil, mustard seeds, curry leaves, take it

off the heat then add little red chilly pd. Spread this on the steamed

dhokla and garnish with coconut & coriander leaves. Now cut into

pieces and serve with chutneys of your choice.

THREE LAYERED SANDWICH

 THREE LAYERED SANDWICH :-


Ings: 4 slice white Bread, 2 slice brown Bread

4 Lettuce leaves, 4 tbsp Mayonnaise

4 tbsp Boiled, Salted Corn

1 Cucumber (grated & squeezed)

... 3 tbsp Tomato sauce, 1 tbsp Chilly sauce

4 tbsp green Chutney, Salt & Pepper pd

METHOD: Cut the sides of the bread and apply

butter on one side only. Mix together tomato sauce,

chilly sauce, corn(coarsely ground), salt and pepper

to taste. In another bowl mix green chutney, cucumber,

salt and pepper pd to taste. Tear the lettuce leaves.

Start layering the sandwich: First place the white bread

slice (buttered), on it apply the chutney mixture.

On top of this place the brown bread slice(buttered)

apply some mayonnaise, arrange some lettuce leaves.

On top close the sandwich with a white bread slice

and applied with the red tomato sauce mixture. Cut

and serve.

Used loaf Bread in the picture.

FRUITS & JELLY

FRUITS & JELLY
Method :- Need strawbeery flavour jelly & mint flavour jelly (not fully set ) very small cut fruits like apple, pineapple ,banana , kiwi ,grapes, any other seasonal fruits available.Prepare both the jelly as per packet instructions. Dont let the jelly set ( fully).mix the cut fruits with honey or any juice. Set first the strawberry layer , then put in the fridge for 5 min. set the 2nd layer of fruits , 3rd will be mint jelly , put in to fridge for 5 min.The last layer is again ofstrawberry jelly.Keep in fridge untill served

Rasgulla With Oozing Chocolate sauce

Rasgulla With Oozing  Chocolate sauce
Ing : 4 Rasgullas, cut intohalves with all its sugar syrup squeezed
( Scoop the Rasgullas gently)4tsp chocolate sauce to fill in the rasgullas. Caramalise 4 tbsp of sugar inpan and as soon as it melts and starts to turn light brown with a spoon dropthis in a wire mash pattern on a clean , flat surface of the kitchen .(greasethe surface with a little butter).
The dish is easy to make.Arrange the sugar wire mash on a plate, on it put one (half ) piece of  Rasgulla  filled with chocolate sauce.

In the same manner arrangeall other 3 pieces of  Rasgullas  and serve cold.

Babycorn n PaneerSatey In Peanut Sauce

Ing: For Babycorn n PaneerSatey
4 piece 2 1\2 inch Paneer
4 Babycorn ,8 Satey sticks
For Marination
2 tbsp Soya sauce

1\2 tbsp sugar(ground),gingern garlic paste
1\2 tbsp oil ,corn flour,chilly sauce
1tbsp cut garlic n 1tbsp ofoil for satey
Salt to taste
For Peanut Sauce
1tbsp oil, corn flour, honey
1\4cup Coconut milk
2 – 3 cloves of cut garlic
2tbsp coarsely ground peanuts
1\2tbsp Red chilly pd
Salt to taste
Method For Satey Sticks
Cut paneer in 2 1\2 inch longpieces and pierce through satey sticks.
Par boil babycorn and pierceit through the satey sticks and marinate for 1\2 an hour.
Making of peanut sauce: put apan to heat, add oil, onion,
garlic and sauté for fewmins.(mix corn flour with coconut
milk) now add the coconutmilk and stir. Also add red chilly pd,
ground  peanuts and salt to taste. Stir and take itoff the flame.
For making  satey  sticks ; Take a non stick pan put oil ,sprinkle
corn flour on the satey , puton the pan &  turn when light brownin color.
Serve the satey sticks withthe peanut sauce on the top.

CRISPY ONION RINGS

CRISPY ONION RINGS
ING: one onion, 2 tbsp corn flour
2 tbsp maida, 1 tsp besan(Benegal gram flour)
Few pinch of soda bi carb, red chilly powder
Little pepper powder, salt to taste, oil to fry
METHOD;Take a big size onion, peel and cut roundals.
(thick slices, separate each ring).Put oil to heat , make a batter of cornflour, maida, besan, soda bi carb, red chilly pd, pepper pd, salt to taste.Use water to make a flowing batter, put the onion rings in the batter so that it coats all well.Put one by one in oil to fry, remove when golden on a paper napkin. Serve with some chaat masala sprinkled on top. Serve with green chuntey and tomato sauce.
TIP: Add little rice flour to get more crisp onion rings.

ALOO CHAAT

ALOO CHAAT

Ing :-one cup boiled cut aloo,
Half cup boiled &salted peanuts
One onion (finely cut )
Half tomato (finely cut )
One forth cup cucumber (finely cut )
Half tea spoon salt, chaat masala ,
One forth tea spoon sugar ,red chilly pd,
Few drops of lemon juice ,
Coriander for garnish.

Method :-Mix aloo, peanuts , onion, tomato , cucumber ,salt, chaat masala , red chilly pd, sugar , lemon juice, toss well.
Serve with a garnish of coriander leaves.

Asparagus & Broccoli Soup

Ingredients:

• 3 Bunches of Asparagus and few flowerets of broccoli • 1 Quarter of Cream or Milk • 1 tbsp of Butter •1 tbsp onion (cut ) and 1tsp garlic • 1/2 tbsp Flour

Method: • Boil the asparagus and broccoli in 1 quarter salt water till tender. • Drain water off and add cream. • Mix butter, onion n garlic and flour together and add broccoli, asparagus before taking from the stove. • Add salt and pepper to taste. • soup is ready to serve.serve hot n garnish with cream.

TOMATO CASHEWNUT SOUP

2 tomatoes blanched n pureed    (serves two n its a light meal recipe )
4 tbsp ground cashewnut
1 pac instant noodles
1\2 tsp cumin pd
4 tbsp grated cheese
salt to taste
Method : Boil together cashewnut pd , tomatoes puree ,noodles n salt n cumin pd.
Boil for 2-3 mins, remove from heat.

Serve hot with a  garnish of cheese.

PAPAD CHAAT

Ings: Small size papad (cut into half)
Boiled potato cut into small pieces
 Boiled and salted sprouts or red channa or chola
1 onion cut finely, 1\2 tomato cut into small pieces
Little cut g. chilly(opt) ,1\4 tsp red chilly pd

1\4 tsp chaat masala, 1\4 tsp sugar (powdered)
Salt to taste and some drops of lime juice
METHOD: Mix all, except the papad.
Roast the half cut papad, one by one and immediately
give shape of a cone. Fill the above chaat mixture in
the cone shaped papad and garnish with coriander leaves
or anaar dhana. 

RAVA ONION VEG TOAST

RAVA ONION VEG TOAST
ING: 1 tbsp onion, capsicum, cucumber
(finely cut), 1tbsp(grated) cheese n carrot
1tbsp fresh cream n 2tbsp rava(samonila)
Pepper pd n salt to taste. Few teaspoons
of milk to make the mixture. Few bread slices .
METHOD: Mix all ingredients in a bowl,
using milk to get a mixture.
Either cut the sides of bread or cut roundals.
Apply butter on one side of the bread slices.
Put a non stick tava to heat, put the buttered side of the bread on the tava and spread little mixture on each bread pieces.
Before turning over , dot or apply butter then only flip.
When turns golden brown, they are ready to serve.
Serve hot with chutney n tomato sauce.

CORN CANAPES

COCKTAIL PARTIES      Cocktail parties are the most happening and the in  thing.
      Everyone is throwing a party, some time or the other.
      If you are planning one, then remember choose carefully
      the snacks that go well with drinks. Decide whether food
      ( main course) is there or not ?If food will be served after
       the drinks, let the snacks be light, so that food does not get
       ruined.

      If there will not be food after the drinks, then let
       the snacks be slightly heavy. Keep a variety in snacks.
       Like the hot\ cold, canapés, skewered tit bits, kebabs
       and various dips.
       Tip : Always serve drinks in smaller glasses, two glasses
       better than one large one. 
      CANAPES CAN BE SERVED WITH A FILLING OF WHITE SAUCE
     IN WHICH BOILED CORN AND BLANCHED SPINACH (CUT) HAS
     BEEN ADDED, TOPPED WITH CHEESE.  

NO FUSS ALOO MUTTER KI SUBZI

THIS RECIPE HAS NO ONION OR GARLIC
INGS: 5 Potatoes(boiled and cut or 12-15 boiled baby potatoes)
1 cup boiled Peas , 1\2 tsp Sugar, 1 tbsp Cream(fresh)

TO BE GROUND INTO A PASTE
2 blanched Tomatoes, 1\2 cup curd, 2 green Chillies
A small piece Ginger, 4 Almonds, 4 Kaju
1\2 tsp Cumin, Turmeric pd, 1 tsp red Chilly pd
1 tsp Coriander pd, 1\2 tsp Garam masala
1\4 tsp Pav bhaji masala, Salt to taste.
METHOD: Grind all the above in a mixer grinder to get a fine paste.
Put a pan to heat, add some jeera(cumin seeds) and hing.
Now add the ground paste, some water( 1cup) will be needed,
cover and simmer for 5-10 mins. At this step add the potatoes
and peas, also add salt to taste.Cover again for 5 mins,then
add sugar and lastly cream.Garnish with Coriander leaves.

CORN PALAK

CORN PALAK
Ings:-2 bunches of Spinach ( Palak )
(Blanched or boiled palak )
1 cup boiled Corn, 1 Tomato,
1 Onion, 2 green Chillies,
A small piece of Ginger,
4 – 5 Cloves of Garlic,
1\ 4 tsp Turmeric pd, Cumin seeds ,
3\4 tsp Garam masala,
1\2 tsp Sugar, 2tbsp Oil.

METHOD :-Wash & clean the palak leaves and boil or blanch them. Grind in to a paste, all palak leaves, cut Tomato , onion, green chillies, Ginger , Garlic & add Turmeric pd , Cumin seeds . Put a pan to heat , add oil , then add the ground paste. Stir for 7-8 mins. Now add the boiled corn , stir again . Add salt , sugar and some more garam masala . A tasty dish is ready .

ALOO MUTTER KE CHAWAL

ALOO MUTTER KE CHAWAL
INGS: 2 Cups Basmati Rice
1 Potato, 1\4 Cup Peas
2 tbsp Ghee, 3\4 tsp Red Chilly pd
1\2 tsp Turmeric pd, 3\4 tsp  Garam  masala
Salt to taste, 4 Cups Water( to cook rice) .
METHOD: Cut potato into wedges (shape).
Drain water from the rice. Put a thick bottom pan to heat, add the ghee and roast the rice for few minutes.
Now add the water that can be double the amount of rice.. Along with water add potato, peas, red chilly pd, turmeric pd, garam masala and salt to taste. Stir well and cover with a lid,
and cook until the rice is done.(cook on slow flame and
when the water evaporates, rice will be done). Open the lid
and gently mix the rice, garnish with coriander leaves.

CHOCOLATE SAMOSA

CHOCOLATE SAMOSA
NEED: Samosa patti( stripes of dough
available in supermarkets) .
Chocolate pieces( 1.5 cm by 1.5 cm)
Paste of Maida with some water
Icecream and Chocolate Sauce
7-8 tbsp Honey and 1 tbsp Lime juice
METHOD: Cut 6 cm by 6 cm square
pieces from the samosa patties. Cut as many required.
Take one samosa patti, fold from its half to get a triangle.
Put a piece of chocolate in between the fold, on the base line.
Seal the sides of the triangle with the flour paste.
Put a pan to heat add honey and lime juice, stir for few seconds
then take off the heat. Put oil to fry the chocolate samosas.
Arrange the crispy chocolate samosa with honey sauce and
serve with vanilla icecream and chocolate sauce.

RAITA FEAST

RAITA FEAST
CURD\ YOUGURT BASE
( Top left is cucumber, top right
is mint raita, centre left is onion,
centre right is boondi raita and
bottom one is palak raita).
Method for Cucumber Raita is:
1 grated cucumber
Need 1 cup thick beaten curd,
in that add (all juice squeezed out).
Also add little sugar(1tsp), pepper pd, salt,
cumin pd (1\2tsp).
Mix well, add a little tadka of oil,
mustard seeds and curry leaves.).
Mint(pudina raita)Need 1 cup
thick beaten curd, mint chutney,
(mint leaves paste, 7-8 tbsps).
Mix well, add salt, pepper pd,
Cumin pd and sugar to taste.
Onion Achari raita, also take
1 cup thick, beaten curd and a
sliced onion. Mix both and add
1\4 tsp red chilly pd, cumin pd,
salt to taste. But the most important
is mango pickle’s masala and some oil.
(one teaspoon of each).
Boondi raita : Need 1 cup thick, beaten
curd add 1\4 cup boondi to it. Also add
1\4 tsp red chilly pd, cumin pd and sugar,
salt to taste.
Palak raita : 1 cup thick & beaten curd.
Wash & cut palak leaves finely,spread on
a kitchen cloth. Sprinkle some corn flour
on the cut palak leaves. Put oil to heat and fry
the palak leaves then spread on a paper napkin.
Mix curd , palak leaves , pepper pd , sugar & salt.

HOMEMADE CHOCOLATES

Everyone loves chocolates and especially the ones are homemade.
They taste delicious and easy to make aswell as fun to do.
Chocolate bars\ slabs are available in the market in three common
varieties  as dark, milk and white. The moulds are also available
to set the chocolate. The chocolate is always melted in a double
boiler and chocolate melts at 45-50 degrees.
A double boiler is a big vessel, which is put to heat with water in it.
Another vessel is put inside it with the chocolate, seeing that the water
does not touch or enter into the chocolate.
Generally chocolate of ones choice is melted then poured into the moulds.
A EASY CHOCOLATE RECIPE: Need 200gms of tempered chocolate, either
dark, white or milk of ones choice.
The chocolate should be melted in a double boiler and should look smooth ,
satiny.After melting the chocolate add crushed praline into it, mix well.
Now set in moulds or drop on any surface as rocks .The chocolate sets in fridge
in minutes. Then will be ready to wrap.(these also available in the market).
A regular praline recipe: need 1\2 cup sugar and 1\2 cup of almonds or cashew
nuts or walnuts. Melt the sugar in a pan and as soon as it turns light brown,
take it off the heat and add  nuts of your choice.(raisins also go well).
Crush this coarsely and mix into the chocolate.
TIP: In the melted chocolate when biscuits are dipped and set in fridge for 8-10 mins.

PAAN FALOODA MILKSHAKE

PAAN  FALOODA  MILKSHAKE
Ings: 2 Calcutta Paan Leaves (Betel leaves)
4 cups of chilled Milk (with out cream)
2 tbsp of cut Jelly pieces (mint or strawberry)
2 tbsp Falooda seeds (soak till bloat)
2 tbsp Gulkand, 4 tbsp Sugar
4 tbsp Water, 2 scoops Vanilla Icecream
Crushed Ice
Method:Paan Syrup; Wash and cut paan leaves,grind in mixie with sugar and 2tbsp of water. Sieve and keep aside.
Soak Falooda seeds for 4 to 5 hours, drain water before serving.
Prepare Jelly of choice and when set, cut into pieces.
To make Milkshake: in mixes jar pour milk, paan syrup,Gulkand,
Crushed ice and some icecream. Blend well.
To serve the milkshake: Take a tall glass, put icecream(one scoop)
at the base of the glass, on it Falooda seeds, Jelly pieces and now pour the milkshake.

chocolate chocolate..

Add caption

chocolate chocolate..

1 tin Milkmaid ,50 gms butter

1\2 cup cocoa pd, 4-5 tbsps cut nuts

(like almonds, cashewnuts n raisins a must )

4-5 tbsps sugar, 2-3tsps drinking chocolate pd

METHOD: mix all ingredients in a thick bottom pan (except the nuts )

Put the pan on heat and stir carefully until the chocolate mixture

leaves the sides of the pan . Now also add the cut nuts and take the pan

off heat.Put in a greased dish ,let it cool down,then break into pieces

or cut in shapes of your choice.

Red Gram Channa Curry

 1 cup Red gram Channa,soaked n boiled

( soak channa overnight n pressure cook )

1 green chilly             salt to taste

1 small tomato cut     2 tb sp grated coconut

1 tsp cumin seeds      coriander leaves cut 4 garnish

a small piece ginger   1\2 cup water

1 tbsp cut onion

2-3 tsp oil to cook

Method : Boil channa in pressure cooker along with 1 g.chilly n some salt.

Heat oil in a pan add cumin, ginger, onion,garlic,tomato n coconut.Roast

for few minutes n cool it to make a paste.

In another pan put some oil, add the above paste n the boiled channa

a dd salt to taste ,add 1\2 cup water ,cover and cook. Cook for 5 mins

serve hot with a garnish of coriander leaves.

2 cloves garlic cut

Papad Spring Roll
( a Crunchy Starter ) ( Serves 4 )
Ing: 8 nos urad dal papad
( small size, garlic flavor )
1tbsp oil, 1\4 tsp sugar
2 small size potatoes
( boiled n broken into pieces)
1 cut onion, 1\4 tsp pepper pd
2 tbsp grated paneer n carrot
1tbsp cut capsicum, 1\4 tsp chaat masala
1tbsp boiled corn, 1\4 tsp red chilly pd
Salt to taste
Method :Put a pan to heat , add oil in that add the onion
Cook for few seconds ,then add capsicum, carrot and
Corn stir now add chilly pd, chaat masala, sugar, pepper pd
And salt.Take off the heat then add the paneer.From this mixture ,make 8 pieces of cutlet (1 to 1 1\2 inch in size ).
Take some water in a plate, dip one papad at a time ,take it
Out and put on a kitchen cloth, dab it gently.
Now the papad is very soft this will unable us to make the rolls.
On each papad place one cutlet n roll it n close the edges, seal
The sides firmly . Fry in hot oil n serve hot with tomato sauce.