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!!