Delicious Pav Bhaji Recipe

Ingredients:

• 15 Pav Bread lightly toasted in butter
• 1 capsicum, chopped
• 1 large carrot, cubed
• 2 potatoes, cubed
• 2 tomatoes, finely chopped
• 1 cup cauliflower florets
• 8-10 Beans, string and chop
• 1/4 cup green peas
• 2 onions, finely chopped
• 2 green chillies, slit length wise
• 1 tbsp ginger&garlic paste
• 1/4 tbsp turmeric powder
• 1/2 tbsp red chilli powder
• 1 1/2 tbsps Pav Bhaji Masala
• 1 tbsp lemon juice
• ½ stick low fat un salted butter
• 1 1/2 tbsps oil
• 1/2 Cup finely chopped fresh coriander leaves for garnish
• salt to taste
• Water

Method:

• Boil Potatoes, cauliflower, peas, beans and carrot along with 1 cup of water in pressure cooker, till they became soft.
• Drain water and keep aside.
• Mash all the cooked vegetables using a masher.
• Heat oil and little butter in a Thick bottom Pan, add the green chillies and onions, saute for 3-4 min.
• Add ginger&garlic paste and saute for another 3 min. Add capsicum and saute for 3 mins
• Add chilli powder, turmeric powder, pav bhaji masala, salt.
• mix well then add the tomatoes and cook until they became soft.
• Then add the mashed vegetables on medium high for a min.
• Then simmer the flame mix and cook for another 15 mns.
• Turn off the flame and add butter and lemon juice then mix well.
• Garnish with fresh coriander leaves.

Serve HOT HOT!!! with lightly toasted pav and very small chopped onions,small piece of lemon & on top add bit butter.

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Delicious Mysore Bonda

Ingredients:

• 2 Cups maida (All purpose Flour)
• 2 Green chilies (finely chopped very small)
• ½ Cup onion ( finely chopped very small)
• Sour curd ( to make the batter)
• ¼ tbsp baking powder
• 1 tbsp Cumin Seeds
• ½ Cup Chopped coriander leaves (optional)
• Few chopped curry leaves
• Salt to taste
• Oil to deep fry

Method:

• In a mixing bowl take maida add salt, baking powder, cumin seeds chopped green chillies, chopped onions, coriander & curry leaves.
• Adding sour curd make batter consistency with not too thick nor too thin.
• Keep it aside For an hour for
• Take oil in a frying pan on medium high flame.
• Once the oil hot then drop the batter like small balls in the oil and deep fry them till they are in golden brown

Serve HOT HOT!!! With Peanut Chutney, Green Chutney or coconut chutney.

Note: Add 2 tbsp of sooji( Upma Ravva ) to get crispy.
If Curd is not sour prepare the batter before 2-3 hours.

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Gobhi Manchuriya

Ingredients:

• 1 medium Gobhi (Cauliflower)
• 3/4 cup All Purpose Flour (Maida)
• 1 tbsp Corn Flour
• 1 Chopped green chili
• 2 tbsp Ginger & Garlic Paste
• 1 Cup Chopped Onions(medium sized)
• ¼ cup chopped Garlic pieces
• 1/4th tsp Ajinomoto
• 2 tbsp Soya Sauce
• 1tbsp Chilli sauce
• 2-3 tbsp Tomato Ketchup
• Cooking Oil to fry
• ½ Cup Chopped Coriander Leaves
• Water
• Salt to taste

Method:

• Boil the water and then add the Cauliflower let it cook for 3 min then drain the water
• Make a paste of maida, corn flour and salt using water.
• Dip the gobi florets in the paste and deep fry till golden brown. Keep them aside.
• Heat oil in another pan and add ginger & garlic paste fry till it oozes the raw flavour, add chopped green chilli &chopped onions,Chopped garlic add salt and fry.
• Mix Chilli sauce, soya sauce and tomato Ketchup and Ajinomoto into it.
• Add Deep fried Gobi and mix well.
• Garnish it with coriander leaves.

Serve HOT HOT!!! Cauliflower manchuriya with Tomato ketchup

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Idli made of Oats Recipe

Ingredients:

1cup Parboiled rice
3/4cup Urad dal
1cup Rolled oats
1tsp Fenugreek seed
1inch Ginger
2nos Green chilies
Salt

Procedure:

Marinate Urad dal with fenugreek seeds n rice individually for at least 5 hours r overnight...grind the urad dal with finely chopped ginger n finely chopped green chilies until they turns soft. while grinding the urad dal, soak the rolled oats with 1 cup of water n keep aside, once the urad dal r well grinded, take off from the grinder in a large bowl, now add the soaked parboiled rice to the grinder n grind them coarsely. Before taking them out add the soaked oats n grind them coarsely too, take off from the grinder n mix them with already grinded urad dal.add salt as per taste n keep aside for fermentation’s may see the batter would have raised n doubled their initial amount..


Get the Idli plates, heat the pressure cooker r idli cooker, grease the idli plates n fill with the oats idly batter n cook them for about 10 minutes. Get out the plate’s n remove the idlis with spoon carefully n serve them hot with any spicy sides...

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Delicious Cream of Cabbage Soup Recipe

Ingredients:

2 Cups of White cabbage chopped
1no of carrot
2 nos of potatoes
1no of onion
1 no of tomato
2 nos of vegetable stock
1cup of milk
2 cups of water
1tsp of butter r olive oil
1tsp of parsley leaves
1/4 tsp of pepper powder
Salt

Procedure:

Slice the carrot, onion, tomato n potatoes into small pieces...

heat up a tsp of butter in a pressure cooker, add the chopped onions n stir them until they turns translucent, add the potatoes pieces, tomato pieces n carrot pieces to the onion with vegetable stock cubes n stir them well until they get a little cooked, add the chopped cabbage pieces to the already cooked veggies n cook them for a while, add 2 cups of water to the veggies, check for the salt n close the pressure cooker with the lid n cook them until 3 whistles..

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Delicious Chocolate Sandwich Recipe

Ingredients:

1cup All purpose flour
1cup Whole wheat pastry flour
1/2cup Grounded Oats or Oats flour
3tbsp Dark chocolate powder
2tbsp Butter
2tbsp Canola oil
3/4cup Sugar
3tbsp Apple sauce
1tsp Baking powder
1/2tsp Baking soda

Procedure:

Preheat the oven to 350F. get the all purpose flour, whole wheat pastry flour, dark chocolate powder, grounded oats along with baking powder, baking soda in a bowl, in the meantime take the sugar,oil,butter,apple sauce together, mix everything until the sugar gets dissolved, slowly add this wet ingredients to the dry ingredients and turn them as a dough..

Line up a baking sheet over a baking tray, make small balls from the dough, bake those 15-20minutes in medium rack, and let them cool completely.

Fill up the mocha butter cream in a pastry bag, squeeze out over a cookie and top them with a cookie to turn them as a sandwich, enjoy with a cup of milk or coffee for snack.

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Delicious Macaroni Fritters

Ingredients:

Any small shaped pasta: 1 cup

Medium sized Potatoes: 2

Green chilies: 4 to 5 (finely chopped)

Onions: 1/2 (Chopped)

Breadcrumbs:1/2cup
Grated cheese: 4 tbsp

Chopped Coriander: 2 tbsp

Salt: as required

Coriander powder: 1 tsp

Oil: for deep frying

Procedure:

• Cook pasta in water until soft. Drain in a colander and run under cold water.
• Boil the potatoes, peel off the skin when cooled and mash them.
• Combine both pasta and mashed potatoes in a bowl. Add chopped green chilies, chopped onions, chopped coriander, coriander powder and salt. When preparing for kids just add grated cheese. Mix thoroughly until all the ingredients are combined properly.
• Take bread crumbs in a bowl and keep prepared.
• On a medium blaze heat oil in a kadai. Take a lemon sized mixture and using your palms make patties, roll them in the bread crumbs and drop one by one in the oil when it is sizzling hot. At a time, you could fry about 5 to 7 fritters, depending on the size of the kadai used.
• Fry till they are curved golden brown color on the lower side then flip over the fritters to fry on the other sides.
• Best when served hot. For a healthier version, try shallow frying like cutlets instead of deep frying.

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Delicious Samiya Payasam with Kaju Recipe

Ingredients:

Milk: 1 1/4 cup
Unsalted Cashews: 1/2 cup
Sugar: 1/3 cup
Non fat milk powder: 3 tbs
Water: 1 to 2 tbs
Sliced almonds: few
Ghee: 1 tsp

Procedure:

• Immerse cashews in water for an hour or more. Deplete and grind them into smooth paste.
• Join cashew paste and milk in a saucepan and bring it to boil stirring in between.
• Make a paste by dissolve milk powder in 1 or 2 tbs of water. Add sugar and milk powder paste to the boiling milk and cook until all the sugar is melted and it comes to a boil stirring constantly.
• You can totally avoid milk powder and add 1 or 2 more tablespoons of sugar for the sweetness which it gives but the milk has to be boiled for quite a long time to thicken.
• Switch off the stove and transfer to the serving dish.
• In a pan heat a little ghee and toss the almond slices in it for a while.
• Sprinkle these almond slices on to the payasam.
• Serve up as a dessert.

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Delicious Fish Cake Recipe

Ingredients:

· 1 1/2 lbs (650gms) hammour or Cha-naad,

· 1/2 cup chopped fresh parsley,

· 3 eggs beaten,

· 1 cup bread crumbs,

· 6 cloves garlic,

· 3 tablespoons loom (lemon juice),

· 2 onions chopped and browned in a little oil,

· Salt to taste

· 1 teaspoon vinegar

· 1 teaspoon turmeric

· 2 teaspoons bear

· 1 teaspoon baking powder

· 1/2 teaspoon cumin

· Extra breadcrumbs for coating

· Corn oil for frying

· Lime slices, for garnish

· Cucumber slices, for garnish

Procedure:

1. Put fish, parsley, onion, eggs, salt, vinegar, spices and breadcrumbs in a bowl and mix well with hands.

2. Squash the garlic and pound with loom in a mortar and pestle until the paste is formed: put in to fish mixture and mix well again.

3. If too wet, add little flour, if too dry, add little cold water.

4. Shape the mix into small cakes approximately 3" (7.5cm) diameter and roll in the breadcrumbs.

5. Deep fry until they turn golden brown. Serve up them hot!

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Delicious Jalebi Recipe

Ingredients:

• 250g Maida flour
• 25g gram flour
• 1 tbsp oil
• 1 cup yogurt
• 2 1/2 cups water
• 350g sugar
• 2-3 pinches yellow color
• 500g ghee or butter
• 4-6 threads saffron, soaked in 2 tbsp hot milk

Procedure:

1. Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation.

2. Get ready two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside.

3. Strike the flour mixture well and fill in a plastic bag with a hole at the bottom.

4. Squeeze out the batter by pressing the bag into the hot ghee.

5. Drop middle sized whirls in a constituently flow start from outer circle and ending in the center. This will give better shape to the jalebies.

6. Fry them until crisp and golden color on both sides carefully.

7. Drain and drop in the syrup. In 5 minutes, the jalebies will be systematically soaked.

8. Deplete and serve hot.

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Mango Ice Cream Recipe

Ingredients:

• 4 egg whites
• 1 3/4 cups sugar
• 2 1/2 cups heavy cream
• 2 ripe mangoes, flesh more or less chopped into 1-inch piece

Procedure:

1. In a bowl, beat the egg whites until thick. Add the sugar and strike until stiff. Put in the cream and carry on beating until the mix is thick and creamy. Softly mix in the mango pieces.

2. Cover up and freeze until almost set. Take out, beat again and return to the freezer to set for the night.

3. One hour before serving, put the ice cream in the refrigerator to make softer a little.

4. Serve up it garnished with nuts and crunches.

5. A superb summer delight!

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Kaju Kathli Recipe

Ingredients:

Cashew - 1cup

Sugar - 3/4cup

Ghee - 2tbs

Procedure:

1. Immerse cashew in water for 5 minutes and grind it to a solid paste.

2. Add sugar, cashew paste and 1 tbs water in a heavy bottomed pan.

3. Put in ghee. Do not stop stirring. Stir well until the mixture leaves the sides.

4. Move to a plate greased with ghee.

5. Flat the top with a spoon and cut it into desired shape when the mix is still hot

6. While the mix get cool, store in air tight container or serve right away.

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Almond Float Recipe

Ingredients:

Unflavored Gelatin

Sugar

Milk

Almond extract

Peaches

Leeches

Cherry

Method:

Keep Gelatin in 1/4 cup of water for Soften. Other side Boil 1 cup of water and add gelatin to dissolve. After that add milk, sugar and almond extract, keep on flame until boiling. Pour this mixture in a pan and chill until taking form. Cut almond gelatin into any shape you would like to see. Mix peaches, cherry and lychees slices in to a bowl and put almond gelatin into carefully. Now delicious and healthy almond float is ready to serve.

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Chcolate Tuffles Recipe

First melts choco chips and stir continues to avoid lumps. After that place chocolate mixture in fridge until it is cool enough to handle. Make little balls according your choice and roll those truffles over nuts, coconut powder, candy canes and other which flavor that you want to add. After makes Truffle freezes well.

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Muruku - Famous South Indian Snack

Ingredients :

Gram flour - 300 g
Rice flour - 200 g
Red Chilly Powder - 1 tsp
Salt - 1 tsp
Sesame Seeds, Cumin Seeds - 2 tsps
Ghee - 2 tsp
Asafetida - 1/2 tsp

Method :

1. Mix all the ingredients into a thick paste and make muruku on the shape as shown in the picture. We have a separate tool like thing to make the shape.
2. Get it dry and deep fry in Oil.

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Delicioua Halwa Made of Beetroot

Ingredients:

Beetroot-2
Milk-1cup
Sugar- To taste
Ghee-3tbs
Cashew- 2tbs pieces
Cardamom powder-1/2tsp

Procedure:

1. Grate beetroot and put in milk and bring it to a boil. Cook on low flare.
2. Allow it cook till the grated beetroot is gentle.
3. Allow it to cool and grind it in a mixer grinder to a soft paste.
4. Heat 1tsp ghee and fry the cashew till golden brown and keep it sideways.
5. Heat left over ghee and when hot add the beetroot paste, cardamom powder and sugar and stir it till ghee separates.
6. Switch off flame and put in the cashew.
7. Combine well and serve up.

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Delicious Cabbage Pickle Recipe

Cabbage Pickle - Anyone Even the one who doen't like the cabbage curry will have this pickle for the taste that it has within it.

Ingredients:

½ of small size cabbage
4-5 red chilies
Small ball of tamarind
1.5 tsp cumin seeds
2.5 tsp urad dal
Asafetida a pinch
Turmeric a bit
Salt to taste
2 tsp oil

Directions:

1. Smoothly roast red chilies, urad dal, cumin seeds and asafetida in a pan.
2. Bake each one separately and make a powder of it and keep aside.
3. Put in oil in a pan and fry cabbage (cut to small pieces) for 5 mins.
4. After that add salt and soaked tamarind and fry until cabbage turns light brown and all the water is evaporated.
5. But necessarily we can put in a pinch of turmeric.
6. Grind this paste with the powder.

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Delicious Milk Shake Recipe

Badam Milk Shake

Ingredients:

3 cups of milk
1 cup of Almonds
1 cup of curds
1 cup of sugar
5 cinnamon
2 cups of water

Directions:

1. Mince cinnamon, almonds, sugar all collectively.

2. Later than put milk & curds into the mixie, grind well, along with the above powder.
3. Place water if you do not want it serve solid.
4. Serve up the chilled almond milk shake.

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Delicious Masala Pawns Recipe

Ingredients:

1 kg prawns, shelled & divined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and clean after 20 minutes.

2. Heat up little oil in a skillet. Add onions and fry until golden brown. Put in curry leaves, cook for 1 minute, then put in ginger-garlic paste, all spices and cook for few additional minutes.

3. Now put in prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.

4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

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Delicious Fish Tikka Recipe

Fish Tikka - A Delicious Non-Vegetarian Recipe

Ingredients:
500 Gms fish pieces of any type
150 Gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds crushed
2 tsp garam masala
1 tbsp garlic paste
20 Gms flour
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 Gms curd / plain yogurt
Salt to Taste

Chili powder to taste

Method:
1. combine cream garlic paste, ajwain, chili powder, cumin seeds powder, garam masala, lemon juice, salt, and mint or coriander chutney, besan flour in yogurt.
2. Put in fish pieces to the above mixture and mainate them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
4. Serve up fried fish tikka with chopped onions.

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Delicious Omlette Recipe

Omlette Recipe - A Easy to Make Recipe for the Breakfast

Ingredients

- 6 Eggs
- 2 Chopped onions
- 2 Chopped tomatoes
- 3 thinly chopped green chilies
- Oil meant for frying
- Salt and pepper according to taste

Method

1. Hit the eggs and add the chopped onions, tomatoes, green chilies, salt and pepper.
2. Mix up all the ingredients carefully.
3. Heat up oil in a frying pan and put in a portion of the mix to make one omelet.
4. Roast over slow flame till mix is solid and flip it over and cook on the extra side.
5. Repeat the technique to cook the left over mix.

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Delicious Puri with Bhaji Recipe

Puri Bhaji - Special Breakfast Recipe

Ingredients

For Puris
- 2 cup wheat flour
- 2 tbsp. Curds
- Water to knead dough
- Salt ad per the taste
- Oil to deep fry

For Bhaji
- 2 potatoes boiled peeled and sliced
- 1 onion chopped
- 2 green chilies chopped
- 1/2 tsp. ginger finely chopped
- 1/2 tsp. garlic firmed
- 3-4 pinches turmeric powder
- 1 tsp. lemon juice
- 1 tbsp. oil
- 1 tbsp. coriander thinly chopped
- 1/2 tsp. each cumin & mustard seeds

Method

For Puris
1. Mix up all the contents in the flour carefully & with the help of water kneads it into spongy pliable dough. Keep it for 15 minutes.
2. Carve up the dough into a shape of small balls and then roll each into small rounds with the help of some oil.
3. Heat oil in a deep pan; fry the puris on both sides till light brown.
4. Deplete the excessive oil on a kitchen paper.

For Bhaji
1. Heat up oil in a pan, add the cumin & mustard seeds and allow them to splutter.
2. Add the ginger, garlic, chili, onion and stir them till onion is gentle.
3. Now add potatoes, salt, turmeric and lemon juice. Mix well and cook for 5 minutes.
4. Place the bhaji in a bowl, garnish with chopped coriander and eat boiling with puris.

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Delicious Paneer along with Aloo Recipe

Ingredients:

3 cups chopped spinach
2 large onions chopped fine
2 large potatoes boiled as well as peeled
1 tomato grated
2 green chilies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chili powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method :

1. Place the washed spinach in a pan, add very little water and a bit of salt.
2. Cover up and boil over a high flame for 2 minutes. Cool quickly, or hold below running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep somewhat coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
7. Add all the dry masalas and fry till ghee separates.
8. Add spinach and potatoes.
9. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice.
10. Just before serving heat butter in a tiny saucepan and put in the asafetida.
Pour over the vegetable and mix softly.
11. Serve up hot with naan or parathas or even rice.

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Delicious Curry Named Dal Sag Recipe

Dal Sag Recipe

Ingredients:

1-1/2 cups mixed dal
1 lb (450g) spinach
1/2 teaspoon turmeric powder
1 teaspoon salt
1/2 teaspoon chilli powder
2 tablespoons ghee
1 onion, chopped
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon garam masala

Method:
1. clean the dal and put down to soak.
2. Clean the spinach and chop up thinly.
3. Boil 3 cups of water and add the dried dal, turmeric, salt and chilli.
4. Boil for 5 minutes and put in the spinach.
5. Keep on a middle heat till the majority of the moisture has disappeared.
6. For the meantime heat ghee and fry the onions, mustard seeds and cumin seeds till golden.
7. Mix into the dal and spinach with a teaspoon of garam masala.
8. Keep on a reasonable heat till cooked.
9. The dish is dry, but adds a little water to avoid catching.
10. serve up hot with rice.

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Delicious Egg Rice with Lemon Recipe

Ingredients:

2 cups of boiled rice (basmati or plain)

1 bunch of mint (pudina) leaves ground

To a paste

2 eggs

Fresh chopped coriander

5 green tomatoes cut in long thin pieces

1 big onion cut in long thin pieces

Green chilli paste and salt to taste

Method:

Heat up a pan on medium heat, add oil and mustard seeds.

As soon as mustard splutters put in cumin, ground pepper, curry leaves and fry them for 1 minute.

Add chopped onion, fry for a minute, add cut tomato, and fry for 2 minutes

Add green chilli paste, Mint paste as well as eggs.

Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.

Meanwhile boil the rice in a rice cooker.

Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.

Decorate the Mint and Egg fried rice with chopped coriander and serve hot.

Note: You can add a small amount of lemon juice if the tomatoes are not sour enough.

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Delicious Muffins Made of Chocolate & Vanilla

Ingredients: ( 12 Big Muffins)

All Purpose Flour / Maida - 275 gms
Butter - 150 gms
Sugar - 1 and half cup
Egg's 4
Vanilla Essence - 2 cap full (2 tsp's)
Baking Powder - 2 tsp
Baking Soda - 2 tsp

Dark Chocolate Bar - 75 gms / Cocoa Powder - 4 tbsp's
Walnut - 7 (chopped into small pieces)

Method:

Pre-Heat the oven to 180c for 10 minutes. Lubricate the Muffin Pan with a little butter and put aside.

Mix the Flour with Baking Powder and Baking Soda. Set it sideways.

Powder the Sugar and keep sideways.

Beat the Egg's and put it aside.

Add the powdered Sugar to the Butter and Cream it well. Use any hand whip and whip for at least 3-4 minutes, till you observe a color change of the butter from light yellow to white.

Add the flour to the creamed butter- egg mix and gradually mix it up with a made of wood spatula or wooden spoon.

Now put in the Egg's and mix the flour well with the additional ingredients. Add vanilla essence and combine well.

If your flour batter is so tight, add few spoons of warm milk and mix well. Pour the batter to the greased muffin pans and bake them for 25 mins at 180c. Check the muffins, whether its cooked, by inserting a toothpick on the muffin comes out clean. Bake it further for 5 - 7 mins if not cooked.

With the left over Butter, add the melted chocolate and chopped walnuts. mix up well and spoon in on the muffin pans and bake them for 25 mins at 180c. Sprinkle some crushed walnuts over the muffin batter earlier than baking.

Let the Muffin's cool down and decorate it with icing. Use Pillsbury Vanilla and Chocolate Icing for good taste. Had some chocolate vermicelli and decorated the muffins by means of that too.

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Delicious Paneer Butter Masala Recipe

Ingredients:

Big Onion - 1
Tomatoes - 2
Capsicum - 1
Paneer - 150 gms
Coriander Leaves - 1 bunch or 1 cup
Cashews - 5 to 7
Chilly Powder - 1 tsp
Butter - 3 tbsp
Oil - 1 tbsp + 1 tbsp

Method:

Heat 1 tbsp of Oil in a Pan, and saute the onions and tomatoes. Fry them till they turn translucent.
Add coriander leaves and saute it too. Cold the mix up for grind.
Add Cashews to the onion -tomato-coriander leaves and grind them into a soft paste. Add little water to grind.

Heat 1 tbsp of Oil in a pan, and fry the chopped capsicums. After frying the capsicums, add the grinded paste to the pan. Add little water and let the mix boil. Add chilli powder and salt to taste.

Cut the Paneer into small cubes and add it to the pan. Add 3 tbsp's of Butter and close the pan with its lid and let the gravy boil in medium flame for about 4 minutes, till the oil emits on the sides of the pan.

Garnish with Coriander Leaves and serve with Chapatti’s or Vegetable Pulao.

I have used the Paneer as such, without frying. If you are going to use fresh Paneer, that’s not frozen, you can add paneer without frying.

If you are using cold Paneer, de-frost it in your microwave on high for 1 minute. Or put the paneer in a bowl of water for 15 minutes.

Immerse the paneer in hot water for 2-3 minutes, which makes the Paneer spongy.

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Delicious & Spicy Mirchi Ka Salan

Ingredients:

4 Green Chilli's
5 Purple Brinjal's - sliced in round shape
Tamarind paste - 2 tsp's
Chilli powder - 1 tsp
5 tbsp Oil
1/4 tsp Mustard
1/2 Onion - finely chopped
Curry Leaves - 1 sprig
Thick Milk - 1/4 cup or Fresh Cream - 2 tsp's

To Grind:

2 tbsp sesame seeds
2 tbsp peanuts
1 tsp grated coconut
6 flakes of garlic
1 inch of ginger
1 tsp Cumin
2 tsp's of coriander powder
a pinch of turmeric powder
Juice of half of a Lemon

Grind the above all together into a soft and thick paste with 2 tbsp of water.

Method:

Heat Oil in a wide Bottomed pan, add spitted green chillis and fry them. After frying remove it from oil.
Then add round sliced Brinjal's to the oil and fry them for 5-7 minutes till they are cooked and turn into golden color. Just the once brinjals are cooked remove them from oil.

Add mustard, curry leaves to the oil and let the mustard boil. Now add finely chopped onion and fry them till they turn translucent.

Now add the grounded soft paste and mix with the onions. Add 2 cup's of water and tamarind paste and bring them to boil.

Then add the fried green chillis and brinjals to the pan and mix well. Let the gravy simmer for another 2-3 minutes. Then remove the gravy from the blaze and add 2 tsp of fresh cream or 1/4 cup of solid milk.

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Pulav made of Vegetables and Chicken

A Finest way to treat your sudden guests with great pleasure and take many compliments

This mixed vegetable with chicken pulao needs hardly very less time and get ready very quickly when compared to briyanis or any other non vegetarian gravy, wat all we need is cooked basmati rice with coconut milk spiced with green chilies and sauteed with mixed veggies along with marinated chicken chunks. This dish doesn’t yet need side dish to take pleasure in and suits completely as a lunch box menu or for a party menu, we enjoyed it with carrot raita and we loved it.

Ingredients:

2cups Basmati rice

2cups Mixed veggies (carrots, beans, peas, cabbage, capsicum)

1/2cup Chicken (boneless & chopped)

1tbsp Soya sauce

1/2tsp Pepper powder

1/2tsp Red chilly powder

1tsp Garam masala powder

2nos Bay leaves cinnamon stick & cloves

1tsp Ginger (grated)

1no Onion (big & chopped)

Few coriander leaves

To Grind:

1/2cup Grated coconut

2nos Green chilies

Procedure:

Grind the coconut and green chilies with a cup of Luke warm water and strain this spiced coconut milk (usually i go for 1+1/2cups of water for cooking basmati rice, make spiced coconut milk as 3cups by adding enough water)..Keep aside. Now marinate the chopped chicken chunks with Soya sauce, red chilly powder, pepper powder and salt and keep aside for half an hour. Wash and soak the basmati rice with already prepared spiced coconut milk for 15 minutes, finally cook the rice in a rice cooker...

Heat a heavy bottomed pan with enough oil, fry the bay leaves, cinnamon stick and cloves. Add the chopped onions and grated ginger, sauté for few minutes. Now add the marinated chicken chunks, saute for another few minutes and finally add the mixed veggies and saute everything with enough salt and garam masala until the veggies get half cooked in simmer. Now add the already cooked rice and chopped coriander leaves, toss until all get well mixed...

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Delicious Gulab Jamun's

This recipe gives you exactly 20 Jamun's. Some basic rules to be followed while preparing Jamun's are as follows:
1. Do not knead the dough with much pressure. You should handle it like quill.
2. Do not over heat oil. The blaze should be kept at low. If you fry it on high blaze the Jamun's will be dark on the outside but would be under cooked within.
3. Buy cow's milk from local milk man. You get added khova by this method.

Ingredients:
For the Syrup:
Sugar-1 cup
Water-1cup
Cardamom powder-1/4 tsp

For Jamun's:
Milk-1 lt
Baking Soda-1 tsp
Maida-5 tbs
Sugar-3 tsp

Procedure:
1. Reduce milk(add sugar) in a main bottom pan to thick batter constancy.
2. Add baking soda and mix well. The batter will become fluffy.
3. Switch off flame and add Maida in small quantities.
4. Mix well till it becomes soft dough.
5. Divide it into 20 equal pieces. Roll each piece to a smooth ball.
6. Heat oil on low flame. Deep fry the Jamun's till golden brown.
7. Meanwhile add sugar and water and bring to boil.
8. Add cardamom powder and let it boil till the syrup becomes sticky.
9. Switch off flame and add the fried Jamun's to the syrup.
10. Allow it to cool. Wait for 1 hour before you eat it.::
1. Reduce milk(add sugar) in a main bottom pan to thick batter constancy.
2. Add baking soda and mix well. The batter will become fluffy.
3. Switch off flame and add Maida in small quantities.
4. Mix well till it becomes soft dough.
5. Divide it into 20 equal pieces. Roll each piece to a smooth ball.
6. Heat oil on low flame. Deep fry the Jamun's till golden brown.
7. Meanwhile add sugar and water and bring to boil.
8. Add cardamom powder and let it boil till the syrup becomes sticky.
9. Switch off flame and add the fried Jamun's to the syrup.
10. Allow it to cool. Wait for 1 hour before you eat it.:

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Delicious Rice Pudding

Ingredients:

-4-1/2cups Milk
-3/4 cup Sugar
-2 oz Rice flour
-6 drops Rose Water
-1 oz Almonds
-1/2 oz Pistachio nuts

Method:

1. Lighten and shred nuts.

2. Combine rice flour into the milk and mix till soft.
Cook over medium heat till of creamy consistency (20-30 minutes.)

3. Simmer and add sugar and stir for 2-3 minutes more.

4. Cool (in refrigerator 30 minutes) add the rose water, almonds and pistachios (maybe before it cools).

5. pour into individual serving dishes and then serve.

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Delicious Barfi made of Badam

Badam Barfi

Ingredients:

- 225g almonds
- 1.4 liters water for soaking
- 568ml cold milk
- 225g sugar
- 150ml water
- 225g Ghee
- Silver leaves or halved almonds for decoration.

Method:

Immerse the almonds in the water all night. They should be puffed up and twice in size the next day. Skin the almonds and put them in a mixer or food processor. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get a hold lost. In a heavy based pan dissolve the sugar in the water; boil it rapidly for about 10 actions to half its quantity. Add the ground almond paste and stirring very frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste of the fudge.

In another pan, melt the ghee. Gradually pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy.

Transfer the paste to a pie tin and extend it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool totally for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off Burfi with a spatula and place on a serving dish.

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Delicious Sheeer Khurma

Delicious Sheeer Khurma an Occassional Recipe

Ingredients:

- 2 liter of milk
- 1 liter water
- 1 cup sugar
- 8 dried dates
- 6-8 whole cardamoms
- 1\4 cup ghee or butter
- 6-7 seeds of cardamom crushed once
- 1 cup of vermicelli
- 1/4 cup chopped pistachios
- 1/2 cup dried coconut
- 1/2 cup chopped almond
- 1/4 cup raisins
- 1tsp kevera essence, diluted or 1\4 tsp., if concentrated

Method:

1. Soak 3 dried out dates and coconut in water for 2 hours, until soft. Then finely slice them.
2. In a pot add milk, water, 5 dried dates and cardamoms and boil on low heat for about 2 hours or until about 1 1\2 liter milk is left. Strain milk through a fine strainer. Remove the dates and cardamoms and reserve milk.
3. Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
4. Add warm milk to it, get to boil and cook for 5-8 minutes, until cooked through.
5. Add sugar and cook until sugar has totally dissolved. Just before remove from heat add kevera essence.
Can be served hot or chilled.

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Delicious Shami Kabab Recipe

Ingredients:

• ½ kg. chop up meat
• ¼ tsp. ground garlic
• ¼ tsp. red chili powder
• 2 tbsps. Split gram peas
• ¼ tsp. ground ginger
• 2 eggs
• cookery oil
• 1 small onion
• 2 green chilies
• A few coriander leaves
• Sufficient yoghurt to mix to a creamy consistency with the chopped onions, green chilies and coriander leaves.
• Include salt to taste

Procedure:

1. Cook collectively meat, split gram and the spices till the meat and the gram are tender and no water remains.

2. Allow the mix cool then pass through a mincing machine to blend all ingredients together into a paste.

3. Separate the meat paste into portions.

4. Empty out each portion and put in a little of the filling.

5. Pat into flat round cakes; dip in beaten egg and shallow fry in cooking oil until deep brown.

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Delicious Tomoto Soup Recipes

Ingredients:

• 1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
• 2 Tablespoons of Olive Oil
• 1 Onion chopped
• 1 Clove of garlic crushed
• 1 Small red pepper chopped
• 4 Cups of chicken or vegetable stock
• 2 oz of tomato paste
• 1/4 cup of Basil
• 1 Cup of pasta

Procedure:

1. Heat up the oil in a heavy pan; cook the onion, garlic and red pepper till elastic.

2. Put in the tomato and cook another 10 minutes.

3. Put in the tomato paste, salt and pepper to taste.

4. Wrap and let simmer for 15 minutes.

5. Let to cool slightly and put the mixture in a blender until it is smooth.

6. Return to the pan and heat gradually.

7. In boiling water, cook the pasta till almost done.

8. Put in the pasta.

9. Put in the fresh basil, cook 2 minutes and serve.

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Delicious Chicken Salad

Ingredients:

• 2 ½ cups of cooked Chicken
• 1 cup of Celery
• 1 cup of Seedless Grapes
• ½ cup of Almonds
• 2 tbsp. of Fresh Parsley
• 1 tsp. of Salt
• 1 cup of Mayonnaise
• ¼ cup of Heavy Whipping Cream

Directions:
· Take a medium bowl, lash cream to soft peaks.
· merge meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chilliness.

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Delicious Dal Makhani

Dal Makhani is a true Punjabi dish that involves the peppery homework of Rajma and Urad Dal. The dish does not only satiate your taste buds but it is extremely rich in protein and calcium. These are important ingredients for a healthy body. You can move away a bit from the unique Punjabi cooking by preparing the dish in tomato smash. This new preparation will make the dish a bit tasty and it will also be enriched with folic acid and Vitamin A.

Ingredients:

1. Whole black lentil Urad Daal
   
2. Kidney Beans Rajma (2 tbsp)
3. Milk (1 Cup)
4. Cumin Seeds Jeera (1/2 tsp)
5. Chopped Onion (1/2 tsp)
6. Ginger paste (1/2 tsp)
7. Garlic paste (1/2 tsp)
8. Chilly powder (1/2 tsp)
9. finely chopped Green Chilly (2-3 pcs)
10. Turmeric Powder (1/4 tsp)
11. Coriander Powder (2 tsp)
12. finely grated tomato or tomato pulp (3/4 Cup)
13. Oil (1 tsp)
14. Salt (according to the taste)

For Garnishing

1. · Chopped Green Coriander Leaves (2 tbsp)

Cooking Procedure

· Immerse rajma and urad for 8-12 hours and deplete them from the water.

· Put the mix in 2-3 cups of water, add salt, and pressure cook. Once the mix is overdone, mash it.

·Add milk and 1 cup of water and let the mixture boil at medium flame for 10 minutes. Keep on stirring the mix.

·Take the oil in non-stick pan and heat it for 3-4 minutes at low flame, add the cumin seeds and once they start crackle apply the onion and ginger-garlic paste. Cook the mix till the onions assume golden brown color.

·Add chilly powder, grated chilly, turmeric powder, coriander powder, and tomato and sauté the mixture for a while at low flame.

· Apply ¼ cups of water and sauté the mix for 5-7 minutes.

·Add dal and stir the mixture for 10-15 minutes or till the dal becomes thick and creamy.

·Decorate with chopped coriander.

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Tomoto Rice

Ingredients:

1. Tomatoes – 2(large)
2. Rice – 2cups
3. Onion – 1(large)
4. Ginger chopped – 1tsp
5. Green chillies – 3
6. Curry leaves – few
7. Garam Masala – 1/2tsp(optional)
8. Salt – as required
9. Coriander leaves for garnish
10. Ghee/Clarified butter – 4stp
11. Cashew broken – 3tsp

For tempering:

1. Chana dal – 1tsp
2. Urad dal – 1tsp
3. Cumin seeds – 1/2 tsp
4. Mustard seeds – 1/2 tsp
5. Hing -pinch
6. Whole red chillies – 2

Method:

• Heat 4stp of ghee in a broad bottomed pan, add the tempering ingredients. After the dals are light brown, add cashews, chopped ginger, green chillies, curry leaves and onion chopped in organize manner .To this insert salt and fry till the onions are golden brown.
• To this add a pinch of hing, Tomatoes, red chilli powder and cook till the tomatoes are fully soft and cooked. At this stage add garam masala if you are with.
• Finally to this add the cooked rice. Mix well, adjust salt and garnish with coriander leaves.
• Goes fine with Raita.

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