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!!