Shahi Tukda (Bread Pudding)

Serves : 2 

Ingredients

1. 2 white bread slices (sides removed)

2. 1/2 L Milk

3. 1/2 cup + 2 tbsp sugar

4. 1/4 tsp cardamom powder

5. Few strands of saffron (dissolved in 1 tbsp lukewarm milk)

6. Mixed nuts ( almonds,cashew nuts, raisins and pistachios)

7. Pure Ghee (clarified butter)

8. 1/2 cup water

9. Juice of half lime

Method 

1. In a pan, add 1/2 cup sugar ,1/2 cup water and lemon juice, cook till it thickens. Once done, switch off the flame and keep the sugar syrup aside.

2. In a heavy bottom vessel, add milk and cook on low flame till it reduces and comes to thick rabri consistency.

3. Once the milk is reduced, add 2 tbsp (or according to taste) sugar, cardamom powder and saffron milk and cook further for 5-10 mins and switch off the flame.

4. In a pan, heat ghee or clarified butter and roast the bread slices in it till golden and crispy on both sides. 

5. In the same pan, roast the mixed nuts, add some more ghee if required. ( Be generous while using ghee, trust me its worth it!) 

6. Dip the roasted bread slices in sugar syrup, take them out and arrange on the serving plate.

7. Sprinkle some roasted nuts on the bread slices.

8. Pour the hot rabri over the bread slices and garnish with some more nuts.

9. Serve hot

ENJOY!!

Chocolate Brownie

Ingredients

1. 1/2 cup all purpose flour 

2. A little less than 1/2 cup sugar (powdered)

3. Around 40-50 g dark chocolate

4. 30-40 g unsalted butter

5. 1/2 tsp coffee powder

6. 3/4 tsp baking powder

7. 1 egg

8. Chopped walnuts/cashew nuts

Method

1. In a glass bowl, melt the dark chocolate and butter together. For melting use double boiling technique or microwave for 20-30 secs.

2. Add coffee powder and powdered sugar to the melted chocolate mixture and mix.

3. Break the egg into the mixture and mix.

4. Sift together, flour and baking powder and fold it into the chocolate mixture. If the mixture becomes too thick you can add some drops of milk.

5. Now, fold in, the chopped nuts. 

6. Pour the mixture in a greased baking dish.

7. Bake for around 20-25 mins or until a toothpick comes out clean when inserted into the brownie, at 180°C.

8. Once done, let it cool down completely, de-mould and serve.

ENJOY!!

Veg. Seekh Kebabs

Yields 8-9 kebabs

Ingredients

1.  3-4 potatoes (boiled, peeled and mashed)

2.  1 medium capsicum (finely chopped)

3.  1/2 cup grated cauliflower

4.  1/2 a carrot (peeled and finely chopped)

5.  1/2 tsp red chili powder

6.  1/4 tsp black pepper powder

7.  1/2 tsp garam masala

8.  Salt to taste

9.  1/2 tsp dry mango powder (amchoor)

10. 3-4 tbsp gram flour (besan)

11. 3-4 tbsp melted butter 

Method

1. Mix all the veggies and mashed potatoes together.

2. Add all the masalas in it and mix.

3. In a pan, dry roast the gram flour until light brown and add it to the potato mixture. 

4. Now, with the help of your palms press this mixture on satay sticks and make kebabs. Here is a pic of how it should look like.

5. Cook the kebabs in an oven or tandoor until golden, brushing with butter occasionally.

6. Serve hot.

ENJOY!!

Rava Upma

Serves : 4

Ingredients

1.  1 cup semolina (sooji)

2.  1 medium onion (peeled and chopped)

3.  5-6 curry leaves 

4.  1/2 tsp Mustard seeds

5.  2 tsp white urad daal

6.  1-2 dry red chilies

7.  1+1 tbsp ghee (clarified butter)

8.  1 tbsp coconut powder

9..  Juice of ! lemon

10..Salt (to taste)

11. Ghee (clarified butter)

Method

1. Heat 1 tbsp ghee in a pan. Add semolina and bhunoo until light brown. Switch of the flame.

2. Now, heat another tablespoon of ghee in a heavy bottom pan. Add mustard seeds, dried red chilies and urad daal, when they begin to splutter, add onions, and curry leaves and saute for 2 mins..

3. Add salt and water. When the water starts boiling, add the roasted semolina. 

4. Now cook until the water is completely absorbed by the semolina. Keep stiring continuously. 

5. Finish with coconut powder and lemon juice. Serve Hot!

ENJOY!!

The Tree of Life

Ingredients

1. 1 big cauliflower 

2. Oil (for deep frying)

For Marinating the cauliflower

1. 2 tbsp ginger-garlic paste

2. 1/4 tsp black pepper powder

3. 1/4 tsp turmeric powder

4. 1/2 red chili powder

5. Salt

For the Gravy

1.   4 medium tomatoes (blanched,peeled and pureed)

2.   2 small onions (pureed)

3.   Achaari Masala (a pinch of fennel seeds, fenugreek seeds and black seeds/kalonji roasted and powdered)

4.   1 1/2 cashew nut paste

5.   1/2 cup fresh cream

6.   20-30 g butter

7.   1/2 tsp ginger-garlic paste

8.   2 tsp coriander powder

9.   1/4 tsp black pepper powder

10. 1/2 tsp red chili powder

11. 1/2 tsp garam masala

12. Pinch of sugar

13. 2 drops gulab jal 

14. Fresh coriander leaves (for garnishing)

15. 2 tsp cornflour (add 2-3 tbsp water in it to make a paste)

16. Salt to taste

17. Oil

Method

1. Cut the cauliflower vertically along the centre and then cut out a thin slice. The slice will look like a tree.

2. Using all the ingredients mentioned for marinating, marinate the cauliflower for about 15-20 mins.

3. Heat oil in kadhai and deep fry the cauliflower on low flame until cooked.

4. Take it out on an absorbent paper.

For the Gravy

1. Heat oil in a pan. Add ginger-garlic paste and onion paste and saute until the onion paste is cooked.

2. Add salt, coriander powder, red chili powder, black pepper powder and achari masala. 

3. Now. add the tomato puree and cook it till the masala leaves the sidesof the pan.

4. Once the masala is cooked, add around 1 1/2 cups of water and the cornflour paste. 

5. Add butter, cream,sugar,cashew nut paste and gulabjal. Cook with the lid on for 5-10 mins. 

6. Finish with garam masala and switch of the flame.

Assembling 

1. Pour the gravy in a serving plate and place the cooked cauliflower on top of it.

2. Garnish with fresh cream and coriander leaves.

3. Serve hot.

ENJOY!!

Stuffed Buns

Yield : 2 medium buns 

Ingredients

For the Bread

1. 1 1/2 cup all purpose flour

2. 1 tsp yeast (dissolved in 1/4 cup lukewarm milk along with 1 tsp sugar)

3. Pinch of salt

4. 1-2 tsp sesame seeds 

5. 1 egg white

6. Milk (for kneading)

For the Stuffing

1.   200 g cottage cheese (crumbled)

2.   1/2 capsicum (finely chopped)

3.   1 small onion (peeled and finely chopped)

4.   1/2 tsp black pepper powder

5.   1 tsp red chili powder

6.   1/2 tsp turmeric powder

7.   1/2 tsp garam masala powder

8.   1 tsp lemon juice

9.   Salt to taste

10. Oil

Method

1. Mix all the ingredients for bread (except sesame seeds and egg white) in a bowl and knead a soft dough using milk. Keep the dough aside for at least 45 mins

2. Heat oil in pan. Add onions and capsicum and saute for 3-4 mins.

3. Add all the spices, lemon juice and crumbled cottage cheese and mix. Switch off the flame and let the mixture cool down.

4. After 45 mins, the dough should be double in volume. Take half the dough on a dusted surface and roll out a thin circle.

5. Place the stuffing in centre and fold the circle to form any shape of your choice (I made cylindrical rolls). Make sure you seal all the edges using the egg white.

6. Brush egg white on top of the bread and sprinkle some sesame seeds.

7. Bake in pre heated oven at 200 °C for about 20 mins or until brown.

ENJOY!!

Tandoori Garlic Paratha

Yields : 4-5 parathas

Ingredients

1. 2 cups wheat flour

2. Water (for kneading)

3. 3 tbsp butter (at room temperature)

4. 1/2 tsp black pepper 

5. 1 tsp red chili powder

6. 3-4 garlic cloves (crushed)

7. 1/2 tsp garam masala

8. 2-3 tsp dried fenugreek leaves (kasoori methi)

9. Salt to taste

Method

1. Knead a soft dough using wheat flour and water. Let it rest for 15-20 mins.

2. Take butter in a bowl. Add crushed garlic, salt, black pepper powder, red chili powder and garam masala   to it.

3. Roll out a small chapati from the dough. Spread the garlic butter on it. Sprinkle a pinch of crushed and dried fenugreek leaves.

4. Fold it to from a ball. Roll it out again to form a chapati.

5. Bake the chapati in an electric tandoor/oven at 250°c until cooked.

6. Serve hot with butter.

ENJOY!!

Choco-Chip Muffins

Yields : 4-5 muffins

Ingredients

1. 100 grams all purpose flour (maida)

2. 100 grams powdered sugar

3. 100 grams unsalted butter (at room temperature)

4. 1/2 tsp baking powder

5. 1/2 tsp vanilla essence 

6. 2 eggs

7. 40-50 grams choco-chips 

Method

1. Take soft unsalted butter in a bowl. Add powdered sugar to it and using a wooden spoon mix slowly until it forms a creamy texture.

2. Beat the eggs and add them to this mixture. Make sure you add one egg at a time.

3. Sieve all purpose flour and baking powder together and slowly fold into the butter mixture.

4. Add choco-chips and vanilla essence.

5. Grease muffin molds and pour the mixture into them. Filing only half of the molds.

6. Bake the muffins in a pre-heated oven at 180 °c for about 20 mins or until the muffins are spongy to touch.

7. Cool the muffins on a wire rack, demold them and serve.

ENJOY!! 

Chocolate Shots

Ingredients

1. 200 ml heavy cream

2. 50-60 g dark chocolate

3. 3-4 tbsp powdered sugar

4. Chocolate sponge cake

5. 3-4 tsp chocolate syrup

6. 2 tsp coffee powder

7. Choco Chips (for garnishing)

Method

1. Whip the heavy cream until it becomes stiff, mixing powdered sugar in between.

2. Melt the dark chocolate in a double boiler or a microwave and add the melted chocolate to the whipped   cream. Keep it aside.

3. Mix coffee powder in 4-5 tbsp hot water.

4. Take a small piece of sponge cake, dip it in the coffee mixture and press it to the bottom of the shot glass using the back of a spoon.

5. Now, make alternate layers of cake, prepared chocolate mousse and chocolate syrup until the glass is filled. Make sure you dip each piece of cake in the coffee mixture before adding it to the shot glass.

6. Refrigerate it until set.

7. Garnish with chocolate chips and serve chilled.

ENJOY!!

 

Shahi Paneer

Serves : 4

Ingredients

1.   4-5 tbsp onion paste

2.   4 medium tomatoes (blanched,peeled and pureed)

3.   2 tsp ginger-garlic paste

4.   2 tsp cornflour (dissolved in 2-3 tsp water)

5.   1/2 tsp black pepper powder

6.   1/2 tsp red chili powder

7.   20-30 grams butter

8.   2 tsp coconut powder

9.   1/2 cup fresh cream

10. 1/4 tsp garam masala

11. 1/2 tsp sugar

12. 1./2 tsp dried fenugreek leaves (kasoori methi) 

13. Salt to taste

14. Oil

15. 200 grams cottage cheese (cut into triangles)

Method

1. Heat oil in pan.

2. Add the ginger-garlic paste and saute for 2 mins. After that add the onion paste and saute until it turns light golden.

3. Now, add the tomato puree and cook until the raw smell of tomatoes is gone. 

4. Once the tomato puree is cooked, add around 2 cups of water and cornflour mixture. 

5. Add salt.pepper powder,red chili powder,coconut powder,butter and sugar. Cook the gravy for around       

    10 mins with the lid on.

6. Add fresh cream to the gravy and stir. Now, add the cottage cheese and mix carefully.

7. In the end, sprinkle garam masala and crushed fenugreek leaves.

8. Garnish with some fresh cream and serve.

ENJOY!! 

Soya Pizza

Yields 2 Pizzas

Ingredients

For the base 

1. 1 1/2 cup all purpose flour

2. 1 tsp yeast (dissolved in lukewarm milk along with sugar for 10 mins)

3. Pinch of salt

For the sauce 

1. 3-4 tbsp tomato sauce

2. 2 tbsp red chili sauce

3. 2 cloves of garlic (chopped finely)

4. 1/2 tsp black pepper powder

5. 1/2 tsp oregano

6. 1/2 tsp crushed basil

7. 1/2 tsp ajinomoto (optional)

8. Salt to taste

9. 3 tbsp mayonnaise 

For the topping

1. 2 onions (sliced)

2. 1 capsicum (sliced)

3. 10-12 mini soya chunks (saoked in lukewarm water)

4. 1/2 tsp black pepper powder

5. 1/4 tsp red chili powder

6. 1/2 tsp garam masala

7. Salt to taste

8. 2 tsp oil

9. Grated mozzarella cheese 

Method

For the base

1. Knead a soft and smooth dough using milk as required. Keep the dough aside for 45 mins. It will double up in volume after 45 mins.

For the Sauce

1. In a bowl simply mix all the ingredients of the sauce and keep it aside.

For the topping

1. Heat oil in a pan. Add onions, capsicum, soya chunks and saute for 4-5 mins.

2. Add salt, pepper powder, red chili and garam masala. Switch of the flame. 

Assembling

1. Roll out a thick medium sized chapati from the dough.

2. Spread the sauce evenly on it.

3. Spread the prepared toppings on it.

4. Add some mozzarella cheese on top.

5. Bake the pizza in a pre-heated oven (250 C) for 10-15 mins or until the crust is light golden.

ENJOY!! 

Coconut Cookies

Ingredients

Yields 15-20 medium sized cookies

1. 1 cup all purpose flour (maida)

2. 1/4 cup soft unsalted butter 

3. 1/2 tsp baking powder

4. A pinch of baking soda

5. 1 cup powdered sugar

6. 1/2 cup desiccated coconut

Method 

1. In a bowl, sieve together all purpose flour, baking powder and baking soda. Keep it aside.

2. In another bowl, whisk together sugar and butter until they are creamy. Add the flour mixture and coconut in it.

3. Knead to form a dough. Rest the dough in refrigerator for 15-20 mins.

4. After the dough is ready, roll out a thick chapati from it and cut out equal sized cookies with the help of a cookie cutter. 

5. Place these cookies on a greased baking tray and bake in a pre-heated oven (180 C) for about 20 mins.

6. Once baked, take the cookies out and place them on a wire rack so that they come to room temperature.

7. Garnish with coconut powder and serve.

ENJOY!!

Garlic Penne

My Doodle recipe is a part of Easy Doodle Recipe contest at BlogAdda.com in association with TastyKhana.com

Serves : 2

Ingredients

1. 200-250g penne pasta (boiled)

2. 3-4 cloves of garlic (crushed and chopped)

3. 2 tbsp olive oil

4. 1/2 tsp dried basil leaves 

5. 1/2 tsp oregano

6. 1/2 tsp black pepper powder

7. Salt to taste

8. 2-3 tsp grated parmesan cheese (for garnishing)

Method

1. Heat olive oil in a pan. Once the oil is hot, immediately lower the flame.

2. Add the chopped garlic cloves and saute for 2 mins on very low heat. Add the boiled pasta and sprinkle oregano,basil,salt and pepper. Give a nice toss and switch off the flame.

3. Garnish with grated parmesan cheese and serve hot.

Shahi Chaap

Serves : 3

Ingredients

For the Marinate

1. 4-5 soybean chaaps

2. 2 tbsp oil

3. 1/2 tsp black pepper powder

4. 1/2 tsp red chili powder 

5. Salt to taste

6. 1/2 tsp dry mango powder (amchoor)

For the Gravy

1.   1 big tomato (grated)

2.   2 medium sized onions (grated)

3.   2 tbsp oil

4.   2 tsp ginger-garlic paste

5.   1 tsp black pepper powder

6.   1 1/2 tsp red chili powder

7.   2 tsp coriander powder

8.   Salt to taste

9.   1 tsp lemon juice

10. 1 tsp garam masala

11. 20-30 g butter

12. 70-80 ml cream

13. 1 tsp sugar

Method  

1. Take oil in a bowl and mix salt,pepper powder,red chili powder and dry mango powder in it. Marinate the chaaps in it for about 15-20 mins.

2. Cook the marinated chaaps in an oven at 250 C for 20 mins or until lightly golden.

3. Heat oil in pan, add the ginger-garlic paste and grated onions and saute until the onions are golden. Add sat,coriander powder,pepper powder,sugar and red chili powder.

4. Add the grated tomatoes and cook until it leaves the sides of the pan.

5. Once it is cooked, add some water and simmer. Add butter, cream and lemon juice and mix.

6. Add the cooked chaaps and simmer with the lid on for 15-20 mins. 

7. Finish with garam masala and fresh cream. Serve hot.

ENJOY!!

Vegetarian Momos

Ingredients

For the Momos

1. 1 cup plain flour (maida)

2. A pinch of salt

3. Water (for kneading)

For the Stuffing

1. 1 medium onion (finely chopped)

2. 1 small carrot (finely chopped) 

3. 1/2 capsicum (finely chopped)

4. 1/4 cabbage (finely chopped)

5. Salt to taste

6. 1/4 tsp black pepper powder

7. 1/4 tsp lemon juice

Method

1. Mix flour,salt and water and knead a soft dough. Keep it aside.

2. In a bowl, mix all the veggies,salt,pepper powder,lemon juice and mix it properly.

3. Roll out bangle sized chapatis from the dough. In the center place a tsp of the stuffing and fold the chapati to make a semi-circle, seal the edges. 

4. Steam the momos on low heat for about 15 mins or until cooked.

5. Serve with red hot chili sauce.

ENJOY!! 

Kesar Mango Kulfi

Ingredients

1. 1 litre + half cup milk (full cream)

2. 7-8 tsp sugar (adjust according to your taste)

3. 1 tsp vanilla essence

4. 1/2 cup thick cream

5. Few strands of saffron (dissolved in 1 tsp lukewarm milk)

6. Chopped nuts (for garnishing) 

7. 1/2 cup mango pulp

Method

1. Heat 1 litre milk in a heavy bottom vessel, bring to boil and then simmer until it is reduced to 1/4. Keep stiring the milk while simmering.

2. In a bowl take 1/2 cup milk and 1/2 cup mango pulp. Using a blender, blend this mixture until it is properly mixed. Keep this mixture aside.

3. When the milk is reduced,add sugar,vanilla essence and saffron milk. Cook further on low heat for 15 mins, stiring continuously.

4. Once the milk is done, remove it from heat and bring it to room temperature. When the milk comes to room temperature, add the mango-milk mixture and thick cream and mix thoroughly. 

5. Keep this mixture in the freezer for 2-3 hours. Once it becomes semi-solid i.e it is almost set,take it out and blend it using a blender until it forms a thick paste. Refrigerate again until set.

6. Garnish with chopped nuts and serve

ENJOY!!   

Amritsari Kulcha

Ingredients

For the dough

1. 2 cups all purpose flour (maida)

2. 3/4 tsp dry yeast (dissolved in lukewarm milk with 1 tsp sugar for 10 mins)

3. 1 tsp dried fenugreek leaves (kasoori methi)

4. 1/2 tsp carom seeds (ajwain)

For the Filing

1.  4-5 potatoes (boiled and peeled)

2.  1 tsp red chili powder

3.  1/2 tsp black pepper powder

4.  1/2 tsp dry mango powder (amchoor)

5.  1/2 tsp pomegranate seeds (anardana)

6.  1/2 tsp garam masala

7.  1-2 green chilies (chopped)

8.  1 tsp coriander powder

10. Salt to taste  

Method

1. Combine all the ingredients for the dough and knead a soft dough. Let it rest for 1/2 hour. It will double up in volume.

2. Mash the boiled potatoes and add all the spices to it. Mix it properly.

3. Take a small portion of the dough and roll out a small circle, place a generous amount of the potato mixture in the center and make a ball sealing the edges properly. 

4. Roll it again to form a big chapati.

5. Bake it in a pre heated oven (250 C) for about 7-8 mins or until it turns light golden.

ENJOY!!

Fried Rice

Ingredients

1. 2 cups rice

2. 1 medium onion (sliced)

3. 1/2 carrot (cut into thin slices)

4. 1 capsicum (cut into thin slices)

5. 1 tbsp soy sauce

6. 1 tsp green chili sauce

7. 1 1/2 tsp vinegar

8. 1/2 tsp ajinomoto (optional)

9. 1 tsp black pepper powder

10. Salt to taste

11. 2 tsp olive oil

Method

1. Wash and soak the rice in water for 15 mins. 

2. In a heavy vessel, boil the rice until they are cooked (make sure they are not over cooked). Drain out the excess water and keep the boiled rice aside.

3. Heat olive oil in a pan, add all the vegetables and saute for 5 mins. Don't let the vegetables get soft, they should be crisp.

4. Add soy sauce,chili sauce,vinegar,ajinomoto, 

Holi Special - Gujiya

Ingredients

For the crust

1. 2 cups all purpose flour (maida)

2. 1/4 cup pure ghee

For the filing

1. 1 cup khoya (mawa)

2. 1/4 cup semolina (sooji)

3. 5 tbsp pure ghee

4. 1/2 tsp cardamom powder

5. 1/2 cup coconut powder

6. 1/2 cup powdered sugar

7. Sliced almonds

8. Raisins

For the sugar syrup

Equal proportions of water and sugar

Oil (for deep frying)

Method

For the crust

1. Mix all purpose flour and ghee. Knead a not so soft, no so hard dough using water. Keep it aside

For the filing

1.Heat ghee in a heavy bottom vessel. Add the sooji and khoya. Bhuno it on low heat until it leaves the sides of the pan.

2. Add cardamom powder, coconut powder,almonds and raisins. Switch off the flame.

3. Cool the mixture. Once the mixture is cooled,add the powdered sugar and mix properly.

For the sugar syrup

1. Add the water and sugar in a pan and cook it until it is of 1 string consistency.

Making the Gujiyas

1. Roll out a small circle from the dough.

2. Put a small tsp of the prepared filing. 

3. Fold the circle in such a way that it forms a semi-circle. Seal the edges

4. Heat oil in a deep vessel.

5. Lower the gujiyas into the oil and fry on low heat until they are golden.

6. Take out the gujiyas and dip them in the sugar syrup for 20-30 secs. Garnish with chopped nuts and serve.

ENJOY!!

Spaghetti with Tomato Sauce

Ingredients

1.  1 packet spaghetti
2.  1/4 cup tomato puree
3.  1 onion (chopped)
4.  4-5 fresh basil leaves (chopped)
5.  1 tbsp tomato sauce
6.  1 tbsp red chili sauce
7.  A dash of vinegar
8.  1 tsp dried oregano
9.  1 tsp black pepper powder
10. Salt to taste
11. 2-3 cloves  of garlic (chopped)
12. Olive oil
13. Mozzarella cheese (for garnishing)

Method

1. Heat water in pan. Once it starts to boil add a tsp of salt in it. Add the spaghetti in it. Simmer until it is cooked.

2. Once the spaghetti is cooked, drain out the water and keep the spaghetti aside. Make sure you don't overcook the spaghetti.

For the Sauce

1. Heat olive oil in a pan. Add the chopped onions and garlic. Saute until the onion is translucent.

2. Add the tomato sauce,tomato puree, red chili sauce,vinegar,black pepper and salt. Add some water to adjust the consistency. Add the chopped basil leaves and oregano. Cook the sauce with the lid on for 5 mins.

3. Once the sauce is cooked, pour it on cooked spaghetti and garnish with mozzarella cheese.

ENJOY!! 

Lotus Stem Halwa

Ingredients

1. 250 g lotus stems(kamal kakdi)
2. 7-8 tbsp pure ghee
3. Half cup sugar
4. 1 cup milk
5. 1/2 tsp cardamom powder
6. Few strands saffron
7. Sliced almonds and pistachios(for garnishing)

Method

1. Peel and slice the lotus stems. Wash it properly so that no dust is there.
2. Pressure cook it for 5-10 mins.
3. Mash the cooked lotus stems.
4. Heat ghee in a pan. Add the mashed lotus stems and saute till it leaves the sides of the pan.
5. Mix saffron in milk and add this mixture to the pan. Add sugar and cardamom powder.
6. Cook until the milk is absorbed.
7. Garnish with sliced almonds and pistachios and serve hot.

Fruit Custard

Ingredients

1. 1 litre milk + 1/2 cup milk

2. 4 tsp Custard Powder

3. 1/2 cup sugar

4. Mixed Fruits ( I used banana,orange and grapes)

Method 

1. Mix the custard powder in 1/2 cup milk and keep aside.

2. In a heavy bottom pan boil rest of the milk and simmer until reduced to 3/4.

3. Add the custard powder mixture and sugar. Cook for 5-10 mins and switch of the flame.

4. Bring the custard to room temperature. Once cooled refrigerate it until chilled.

5. Put mixed fruits in serving glasses, pour the custard on them and serve.

ENJOY!!

Instant Dosa

Ingredients

1. 2 cups all purpose flour (maida)

2. 2 cups rice flour

3. Pinch of cumin seeds

4. Pinch of mustard seeds

5. 3/4 cup buttermilk

6. Salt to taste

7. Water (for making batter)

8. Oil (for shallow frying)

Method

1. Mix together all purpose flour,rice flour,cumin seeds,mustard seeds,buttermilk and salt. Prepare a batter of pouring consistency using water.

2. Let the batter rest for half hour.

3. On hot tawa, put 1 tsp oil and a ladle full of batter. Spread it to form a thin circle. Once cooked flip it to cook on the other side also.

4. Serve hot with sambhar or coconut chutney.

ENJOY!! 

Manchurian Dry/Gravy

Ingredients

1.   1 onion (sliced)

2.   1 capsicum (grated) + 1/2 capsicum (sliced)

3.   2 carrots (grated)

4.   1 cauliflower (grated)

5.   5-6 tbsp all purpose flour (maida)

6.   1/2 tsp cornflour

7.   1 tbsp red chili sauce

8.   1/2 tsp soy sauce

9.   1/2 tsp vinegar

10. A pinch of sugar

11. 1/2 tsp ajinomoto (optional)

12. 1/2 tsp black pepper powder

13. Salt to taste

14. Oil (for deep frying)

Method

1. Combine grated capsicum,cauliflower,carrots.cornflour and all purpose flour with some water and mix. 

2. Heat oil in a kadhai. Make small balls from the vegetable mixture and deep fry until golden. Take them out on an absorbent paper and keep aside. 

3. Heat 1 tsp oil in a pan. Add sliced onions, capsicum and ginger-garlic paste. Saute until onions are translucent.

4. Add soy sauce,vinegar,chili sauce,salt,pepper,sugar and ajinomoto. Add few drops of water if required. Add the fried vegetable balls and cook for 2-3 mins with the lid on.

5. Switch off the flame and serve hot.

For the gravy

1. Make a paste of 2 tsp cornflour and 2 tsp water.

2. To the dry manchurian add 2 cups water and cornflour paste. Cook for 15 mins with the lid on.

3. Serve hot 

ENJOY!! 

Rasmalai

Ingredients

For the Rasagullas

1. 2 litres milk

2. 1 tsp lemon juice

3. 4 cups water

4. 1 cup sugar

For the Flavored Milk

1. 1 litre milk

2. 1/2 cup sugar

3. Few strands of saffron (soaked in 2 tbsp warm milk)

4. 1/2 tsp cardamom powder

5. Mixed copped nuts.

Method  

For the Rasagullas

1. Heat the milk in a heavy bottom pan. Bring to boil.

2. Add the lemon juice to milk. The paneer will get separated from the whey.

3. Drain the whey and tie the separated paneer in a muslin cloth. 

4. Once the excess water comes out, knead the paneer with your hands for 3-4 mins. The paneer should be soft enough to make balls. If its too dry, add 2-3 drops of water to it.

5. Boil water along with sugar in  pan. Make small balls of paneer and add them to the boiling water. Cook them for about 10-15 mins. They will double up in volume.

6. Take them out and keep aside,

For the Flavored Milk

1. Heat milk in heavy bottom pan. Cook on low flame, stirring continuously until the milk gets reduced to half.

2. Add sugar and cook for further 15 mins, stirring continuously.

3. Add the saffron milk, cardamom powder and cooked rasagullas.

4. Garnish with chopped nuts and serve chilled.

ENJOY!!

Butter Paneer Masala

Ingredients

1.   2 chopped onions + 2 sliced onions

2.   2 tomatoes (grated)

3.   1/4 capsicum (cut into thin slices)

4.   200 g cottage cheese (cut into cubes) + 20-30 g cottage cheese (crumbled)

5.   2 green chilies (chopped)

6.   1 tsp coriander seeds

7.   1 tsp black peppercorns

8.   2 tsp coriander powder

9.   1 tsp red chili powder

10. 1 tsp degi mirch powder

11. 1-2 bay leaves

12. A small piece of cinnamon

13. 2 whole cardamoms

14. 2 tsp ginger-garlic paste

15. 1/2 tsp garam masala

16. 1/2 tsp black pepper powder

17. 30 g butter

18. Fresh coriander (for garnishing)

19. Salt to taste

20. Oil

Method

1.Heat oil in a heavy bottom pan. Add bay leaves,cardamoms,cinnamon and ginger-garlic paste. Saute for 2 mins.

2. Add onions,green chili and capsicum. Saute until onions are translucent. 

3. Add coriander seeds,peppercorns,red chili powder,degi mirch powder,coriander powder,black pepper powder and salt. 

4. Add the grated tomatoes and cook the masala until it leaves the sides of the pan. 

5. Once the masala is cooked,add crumbled cottage cheese and butter. Add some water if needed. Cook with the lid on for about 5 mins.

6. Add the cottage cheese cubes and mix with gentle hands making sure that the pieces of cottage cheese don't break.

7. Finish with garam masala and fresh coriander.

ENJOY!!

Vegetable Biryani

Ingredients

1.   1 cup rice

2.   1/2 capsicum (slice)

3.   5 onions (sliced)

4.   30-40 g mini soya chunks (soaked in warm water)

5.   Few strands of saffron

6.   3-4 tbsp warm milk

7.   50 g peas (boiled)

8.   1/2 cup curd

9.   A small stick of cinnamon (dal cheeni)

10. Tejpatta ( 2-3 leaves)

11. 2-3 whole cardamoms

12. 2 tsp Ginger-garlic paste

13. 1 tsp peppercorns

14. Salt to taste

15. 4 tbsp ghee

16. Mixed nuts (roasted in ghee)

Method 

1. Boil the rice until properly cooked. Make sure each grain of rice is separate and not overcooked.

2. Add a pinch of salt and saffron milk to the cooked rice and mix thoroughly.

3. Heat ghee in pan, add cinnamon,tejpatta,cardamoms,ginger-garlic paste and saute for 2 mins. Add the sliced onions.capsicum,peas and soya chunks. Add salt and peppercorns and give a toss. Saute until the veggies are cooked.

4. Add curd and mix. Switch of the flame.

5. In a greased baking dish make alternate layers of rice and gravy, starting and finishing with rice. Bake the rice in a pre-heated oven (250 C) for 20-25 mins.

6. Garnish with roasted nuts and serve.

P.S - You can add any veggies of your choice.

ENJOY!!

  

Sham Savera

Ingredients

For the koftas

1. 1 kg spinach leaves (blanched and chopped)

2. 8-10 tbsp gram flour (besan)

3. 200 g cottage cheese 

4. 1/2 tsp Red chili powder

5. 1/2 tsp Black pepper powder

6. Salt to taste.

7. Oil

For the gravy

1.  2 onions (cut into cubes)

2.  4-5 tomatoes (cut into cubes)

3.  2 tsp ginger-garlic paste

4.  30 g butter

5.  100 ml fresh cream.

6.  1 1/2 tsp red chili powder

7.  1 tsp black pepper powder

8.  2 tsp coriander powder

9.  1 tsp garam masala

10. Salt to taste

Method

1. Heat 2 tbsp oil in a pan. Add the blanched spinach gram flour,red chili powder,black pepper powder and salt. Saute until the gram flour is cooked. Switch of the flame and cool it

2. Crumble the paneer in a bowl. Add the spices of your choice and salt. 

3. Make a flat circle from the spinach mixture and place some paneer on it. Now roll it in such a way that it forms a ball and the panner filing comes in between.

4. Deep fry the koftas until golden. Take them out on an absorbent paper.

For the Gravy

1. Heat oil in a pan. Add the ginger-garlic paste,onions and tomatoes. Saute until slightly cooked. Switch of the flame and cool the mixture. 

2. Once cooled blend the mixture with a blender to make a smooth paste (add water if required). Pour the gravy back into the pan and bring to boil. Add all the spices, butter and fresh cream. 

3, Add the koftas and serve.

ENJOY!!

Pav Bhaji

Ingredients

1.   2-3 carrots (peeled and cut into slices)

2.   4-5 potatoes (peeled and cut into cubes)

3.   2 capsicums 

4,   100 g peas 

5.   About 250 g pumpkin (cut into cubes)

6.   200 g Cottage cheese (cut into cubes)

7.   4 tbsp onion paste

8.   1 tbsp ginger-garlic paste

9.   1 cup tomato puree

10. 1 tsp red chili powder

11. 3-4 tsp pav bhaji masala

12. 1/4 tsp black pepper powder

13. Salt to taste

14. 30-40 g butter

15  Pav buns

Method

1. Pressure cook all the vegetables for 5-10 mins. Once cooked, mash the vegetables and keep aside.

2. Heat butter in a pan, add the ginger-garlic and onion paste and saute for 5 mins. Add red chili powder,black pepper powder,pav bhaji masala and salt. 

3. Add the mashed vegetables and cottage cheese and cook on low flame for 10-15 mins.

4. Roast buns in a pan and serve hot with bhaji.

ENJOY!!

Mirchi Ka Salan

Ingedients

1.   8-10 jalapenos 

2.   1/2 tsp mustard seeds (sarson)

3.   1/2 tsp fenugreek seeds

4.   1/2 tsp fennel seeds (saunf)

5.   1/2 tsp cumin seeds (jeera)

6.   1/2 tsp black seeds (kalonji)

7.   50 g peanuts

8.   50 g grated coconut

9.   10 g sesame seeds (til)

10. 2 medium onions (sliced)

11. 2-3 curry leaves

12. 1 tsp ginger-garlic paste

13. 4 tsp green chili paste

14. 1/2 tsp red chili powder

15. 1/2 tsp black pepper powder

16. 2 tsp coriander powder

17. Salt to taste

18 Oil

Pre Preparation

1. Blend grated coconut,peanuts and sesame seeds with water to make a paste.

2. Make a slit on the jalapenos and shallow fry them for about 10-15 mins.

3. Shallow fry the onions until golden brown and take out on an absorbent paper.

Method

1. Heat oil in a pan. Add all the five seeds (fenugreek,fennel,black,cumin and mustard), when the seeds splutter add ginger garlic paste and curry leaves,saute for 2 mins.

2. Add the sauteed onions, chili paste,red chili powder, black pepper powder, and salt.

3. Add the peanut paste and mix well. Cook the paste until it leaves the sides of the pan.

4. Once the masala gets cooked add the shallow fried jalapenos and 2 cups water. Cover with a lid and cook for 10-15 mins.

Serve hot

ENJOY!!

Chili Paneer

Ingredients

1.  300 grams cottage cheese (cut into cubes)

2.  Half capsicum (finely chopped)

3.  1 onion (sliced)

4.  1/4 carrot (finely chopped)

5.  3 tbsp red chili sauce

6.  2 tbsp vinegar

7.  1 tsp soy sauce

8.  1/2 tsp ajinomoto

9.  A pinch of sugar

10 Cornflour paste (2 tsp.cornflour mixed in 4-5 tsp water) 

11.1 tsp black pepper powder

12. Salt to taste

13. 2 tsp oil

14. 1 1/2 cup water

Method

1. Heat oil in a pan. Add the onions, capsicum and carrot. Saute until translucent.

2. Add salt,pepper,chili sauce,vinegar,soy sauce and ajinomoto. Add water and cornflour paste and stir on low heat.

3. Add the paneer cubes and cook with the lid on for about 10 mins. Garnish with chopped spring onion and serve.

ENJOY!!

Pancakes with Strawberry Crush

Ingredients

For the pancakes

1. 1/2 cup milk

2. 1/4 cup water

3. 1/2 tsp vanilla essence

4. 1 1/2 cup all purpose flour

5. A pinch of salt 

6. 4 tsp sugar

7. 2 tsp baking powder.

8. Butter

For the Strawberry Crush

1. 8-10 fresh strawberries 

2. Half cup water

3. 7-8 tsp sugar

4. 1 tsp cornflour

Method

1. Combine all the ingredients of the pan cake and make a batter of pouring consistency. Let it rest for 15 mins.

2. Heat 1 tsp butter in a pan, pour a  tbsp full of batter in the pan. Let it cook on low heat until bubbles appear on top. Carefully flip the pan cake and cook the other side for 2-3 mins.

For the Strawberry Crush

1. Heat a pan, add strawberries, water and sugar in the pan and bring to boil. Reduce the flame and simmer for 15-20 mins with the lid on.

2. Mix the cornflour with 2 tsp water to form a paste. Add this paste to the strawberry mixture,stir.

3. Cool the sauce and blend with the help of a blender until it becomes smooth.

Pour the strawberry crush on hot pancakes and serve.

ENJOY!!

Veggie Burger

Ingredients 

1. Iceberg lettuce

2. Onions (cut into circular discs)

3. Cucumber (peeled and cut into circular discs)

4. Cheese slice

5. Oregano

6. Burger buns 

For Aloo Patty

1. 3-4 Potatoes (boiled and mashed)

2. 1 tsp red chili powder

3. 1/2 tsp black pepper powder

4. 1/2 tsp garam masala

5. Peas (boiled and mashed)

6. 1/2 tsp pomegranate seeds (anardaana)

7. Salt to taste

8. Crushed cornflakes

Method

1. Combine all the ingredients of aloo patty except cornflakes in a bowl. Mix them with the help of your

    hands.

2. Roll out thick tikkis from the potato mixture. Coat them with cornflakes.

3. Deep fry them until golden.

4. Cut the buns into half and roast them. On one half of the bun place an aloo patty, a piece of lettuce, onion,  cucumber, cheese slice and sprinkle some oregano. Cover it with the second half.

ENJOY!!

Honey Chili Potato

Ingredients

1. 8-10 potatoes

2. 4 tbsp chili red chili sauce

3. 2 tsp cornflour

4. 1 onion (chopped)

5. 1/2 capsicum (chopped)

6. Salt to taste

7. 1 tsp black pepper

8. 2 tsp honey

9. 1 tsp ajinomoto (optional)

10. 1 1/2 tsp tomato sauce

11. Oil

12. A pinch of sesame seeds

Method

1. Peel and wash the potatoes. Cut the potatoes into finger sized pieces.

2. Add cornflour and 1 tbsp chili sauce to the potatoes and mix.

3.Deep fry the potatoes.

4. Heat one tbsp oil in a pan. Add the onions and capsicum and saute till golden.

5. Add chili sauce, tomato sauce, honey, ajinomoto, salt and pepper. Add the deep fried potatoes and mix.

6. Sprinkle sesame seeds on top and serve.

ENJOY!! 

Garlic Bread

Ingredients

1. 1 cup all purpose flour

2. 1/4 cup wheat flour

3. 1 1/2 tsp dry yeast

4. Pinch of salt

5. 1 tsp sugar

6. 2 tbsp butter

7. 6-7 cloves of garlic (chopped)

8. Oregano

9. Chopped basil

10. Black pepper powder

11. 1/2 cup lukewarm milk

Method

1. Mix yeast and sugar in the milk and let it rise for 15 mins.

2. Sift together all purpose flour,wheat flour and salt. Knead a soft dough with the yeast added milk. Let it rise for 1/2 hour, it will become almost double in volume.

3. Melt butter in microwave, add chopped garlic,oregano, basil, salt and black pepper.

4. Roll out a circle from the dough. Spread the garlic butter on half of the circle. Fold it to form a semicircle and seal the edges.

5. Spread some garlic butter on top of it. Bake it in a pre-heated oven (220 C) for about 20 mins.

ENJOY!!

Daal Makhni

Ingredients

1. 1 cup whole black gram (soaked overnight)

2. 1/2 cup kidney beans (rajma) (soaked overnight)

3. 2 tbsp pure ghee

4. 1/2 tsp cumin seeds.

5. 2 tsp ginger-garlic paste

6. Half cup tomato puree

7. 1 tsp red chili powder

8. 1 tsp black pepper powder.

9. 1/2 tsp garam masala

10. 40 g butter

11. 150 ml fresh cream

12. 1 tsp dried fenugreek leaves (kasuri methi)

13. Salt to taste

Method

1. Pressure cook the daal and rajma on low flame for about 25-30 mins.

2. Heat ghee in pan. Add the cumin seeds, when they start to splutter, add ginger-garlic paste and saute for 2 mins.

3. Add the tomato puree and cook till the raw smell is gone. Add all the spices and salt. Add the cooked daal.

4. Stir on low flame, add butter and stir continuously. Add the fresh cream and fenugreek leaves.

5. Cook on low flame for 10-15 mins, finish with garam masala. 

ENJOY!!

Missi Roti

Ingredients

1. 1/2 cup wheat flour

2. 1/2 cup gram flour (besan)

3. 1 chopped onion

4. 1 chopped green chili

5. 1/2 tsp pomegranate seeds (anardaana)

6. 1/2 tsp red chili powder

7. 1/2 black pepper powder

8. 1 tbsp pure ghee

9. 1/2 tsp carom seeds (ajwain)

10. Salt to taste

11. 1/2 tsp dried fenugreek leaves  (kasuri methi)

12. Water ( for kneaading)

Method

1. Mix all the ingredients and knead a soft dough. Let the dough rest for half n hour.

2. Roll out small chapatis and shallow fry in a pan until golden.

ENJOY!!

Paneer Tikka

Ingredients

1. 300 g Cottage cheese (paneer)

2. 1 capsicum

3. 1 onion

For the marinade 

1. 1/2 cup hung yogurt

2. 1/2 tsp ginger-garlic paste

3. 1 tbsp dry roasted gram flour (besan)

4. 1 tsp red chili powder

5. 1/2 tsp black pepper powder

6. 1/2 tsp turmeric

7. 1 tbsp mustard oil

8. Salt to taste

Method

1. Heat oil in a pan till it burns, add turmeric and switch off the gas.

2. Add all the ingredients of the marinade in oil.

3..Cut the paneer, capsicum and onion into thick cubes and add them to the marinade. Leave them for half n hour.

4. Arrange the pieces on a skewer, grill in a pre-heated oven for 10 mins or until golden.

ENJOY!!

Makai ki Roti

Ingredients

1. 2 cups cornflour ( makes about 6-7 rotis)

2. 1/2 tsp salt

3. 1/2 tsp carom seeds (ajwain)

4. Luke warm water for kneading

Method 

1. Mix all the ingredients and make a soft dough.

2. Rest the dough for 10-15 mins.

3. Roll out small chapatis and shallow fry on low flame till golden.

ENJOY!!

Sarson Ka Saag

Ingredients

1. 1/2 kg Mustard leaves ( sarson ke patte)

2. 1/2 kg Spinach leaves (palak)

3. 2 green chilies (chopped)

4. 1 onion

5. 2 tomatoes. (grated)

6. 2 tsp ginger-garlic paste

7. 1 1/2 tsp red chili powder

8. 3 tsp ghee

9. 1 tsp cream

10. White butter (for garnishing)

11. Salt to taste

12. 2 tsp cornflour

Method

1. Pressure cook mustard leaves and spinach for 20 mins. Blend them using a blender adding cornflour in between.

2. Heat ghee in a pan. Add ginger-garlic paste and onions. Saute till onions are translucent. Add the grated tomatoes,salt,chopped green chilies and  red chili powder.

3. Add the saag, simmer for 10-15 mins. Garnish with cream and white butter.

ENJOY!! 

Sambhar

Ingredients

1. 1 cup arhar daal 

2. Mix vegetables( onion, potatoes, carrot,beans,capsicum)

3. 1 tsp Mustard seeds

4. 1 tsp Fenugreek seeds 

5. 2 dried red chilies

6. 1 1/2 tsp Tamarind .paste

7. 2 tsp sambhar powder

8. 1 tsp red chili powder

9. 1/2 tsp black pepper powder

10. 8-10 curry leaves

11. Salt to taste

12. 2 tsp Oil

Method 

1. Pressure cook daal and vegetables together.

2. Heat oil in a pan, add fenugreek seeds and mustard seeds. When they begin to splutter add the curry leaves, tamarind paste,dried chilies and all the spices.

3. Add the cooked daal mixture. Simmer for 10 mins.

 Serve hot

ENJOY!! 

Rice Idli

Ingredients

1. 3 cups rice

2. 1 cup skinless urad daal (black gram)

3. Salt to taste

4. Oil for greasing

Method

1. Wash the lentils and rice and soak for 3-4 hours.

2. Grind them to a thick paste (adding little water in between) using a blender.

3. Add salt and let the mixture ferment overnight.

4. Grease idli moulds with oil, fill 3/4 of the mould with idli batter.

5. Steam in a steamer or in a water filled vessel for 15-20 mins.

6. Poke a toothpick in idlis, if it comes out clean then your idlis areready.

Serve with hot Sambhar

ENJOY!!

Veg. Nuggets

Ingredients

1. 10 potatoes (peeled and boiled)

2. Peas (boiled)

3. 2 carrots (boiled)

4. 2 Capsicums (boiled)

5. Sweet corns (boiled)

6. 2 tsp cornflour

7. Crushed cornflakes

8. 1/4 cup water

9. 1 tsp black pepper

10. 2 1/2 tsp chaat masala

11. 1 tsp garam masala

12. Salt to taste 

Method

1. Mash all the vegetables and mix them together. Add all the spices.

2. Add cornflour in water to make a paste.

3. Make little nuggets from the potato mixture, dip them in cornflour paste and coat with crushed cornflakes.       Refrigerate the nuggets for an hour.

4. Deep fry the nuggets until golden brown.

  Serve with mint chutney

ENJOY!!

Soya tikka

Ingredients

1. 6-8 Soya chaap

For marinade

1. 2 tbsp oil

2. 1 tbsp Ginger-garlic paste

3. Salt to taste

4. 3/4 tsp red chili powder 

5. 1/2 tsp black pepper powder

6. 1/2 tsp dry mango powder (amchoor)

7. 1 tbsp pickle

Method

1. Cut the soya chaap in square pieces

2. Mix all the ingredients in oil and add the chaap pieces. Leave aside for half n hour.
3. Arrange the pieces on skewers, grill in an oven untill golden.
4. Serve with mint chutney

ENJOY!!

Grilled Aubergne

Ingredients

1. 1 large aubergine

2. 4 potatoes (boiled and mashed)

3. Salt to taste

4. 1/2 cup milk

5. 1 tbsp mayonnaise

6. Oregano

7. 1/2 tsp black pepper

8. Ginger and garlic paste

9. Oil

10. Finely chopped onions

Mehod

 1. Take oil in pan, saute ginger-garlic paste and onions until golden. Add mashed potatoes, mayonnaise,milk,salt,pepper and oregano. Remove from flame and let the mixture cool.

2. Cut two circular discs from the aubergine. Apply the mashed potatoes on one of the pieces, cover with another piece.

3. Grill in an oven until golden brown.

ENJOY!!

Chocolate Oreo Donuts

Ingredients

1. 1 cup all purpose flour

2. 1 cup wheat flour

3. 8-10 grams yeast

4. 3 tsp sugar 

5. 1/2 cup lukewarm milk

6. 1 tsp salt

7. dark chocolate

8. unsalted butter

9. 4-5 crushed oreo cookies (without cream)

Method

1 Mix yeast, 1 tsp sugar and milk ina bowl, keep aside for 10 mins,

2. Mix wheat flour, all purpose flour,salt and 2 tsp sugar. Add the milk mixture.

3. Knead a soft dough and let it rise for half an hour.

4. Roll out the risen dough in the shape of a thick chapati , cut out donuts with the help of a donut cuter. 

5. Place the donuts on a greased baking dish.

6. Bake the donuts in a preheated oven (200 C) for 10-12 mins.

7. Melt the chocolate and butter in microwave and mix to form a shiny glaze.

8. Dip the upper portion of the donuts in the chocolate glaze and sprinkle crushed oreo cookies on it.

Donuts taste best when served hot.

ENJOY!!

Quick Chocolate Mousse

Ingredients

50 grams grated dark chocolate 

250 ml fresh cream

1/2 tsp coffee powder

1/2 tsp vanilla essence

1 tbsp unsalted butter

Method

1.Melt the chocolate along with butter in microwave.

2.Whip the cream until it forms peaks,

3. Add melted chocolate, coffee powder and vanilla essence in the whipped cream.

4. Pour in glasses and refrigerate until set.

ENJOY!!