Hara Bhara Kabab

Hara Bhara Kebab is interestingly made with the humble spinach! Bound together by mashed chana dal, green peas and paneer, and flavoured with readily available spice powders and other ingredients like ginger and green chillies. The spinach adds to its vitamin a content while contributing very little to the carbohydrate levels. The green peas add bulk and fibre to this dish

Preparation Time: 15 mins
Cooking Time: 20 mins  
Makes 12 kebabs

Ingredients

• 1/4 cup chana dal (split bengal gram)
• 2 tsp finely chopped ginger (adrak)
• 2 tsp finely garlic (lehsun)
• 1 tbsp finely chopped green chillies
• 1 cup blanched spinach (palak)
• 1/2 cup boiled green peas
• 1/2 cup grated paneer (cottage cheese)
• 1 tsp chaat masala
• 1/4 tsp garam masala
• salt to taste
• 1/2 cup plain flour (maida) dissolved with 1/3 cup water
• 3/4 cup bread crumbs
• oil for deep-frying

Method

1. Clean, wash and soak the chana dal for 1 hour and drain.
2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid. Drain.
4. Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed.
5. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well.
6. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) flat kebabs.
7. Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs.
8. Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides.
9. Serve hot with tomato ketchup and green chutney.

Dahi Puri

Dahi Puri is one of famous  street food in India  After a round of spicy pani puris, eating dahi puris is the perfect way to soothe your palate. "dahi puris" are a favourite with children as well as with adults who cannot handle the fiery pani puri. What makes a dahipuri truly divine is obviously the humble curds which are made daily in every indian household. The curds have to be fresh and chilled and most importantly of the right consistency i. e. Neither too thick or too thin. If your curds are not very fresh, add a few tablespoons of milk to cut down the sharp acidic taste. Save the semi puffed (half puffed) or damaged puris which cannot be used for serving pani puri to make dahi puri.

Preparation Time: 25 mins
Makes 4 servings

Ingredients

• 20 pcs puris
• 1/3 cup boiled potatoes  , cubed
• 1/3 cup boiled kala chana, mashed
• 1/2 cup khajur imli ki chutney
• 1 1/2 cups curds (dahi)
• salt to taste

For The Garnish

• 1/4 cup sev
• 1/4 cup pomegranate
• 1 tsp chilli powder
• 1 tsp roasted cumin seeds (jeera) powder
• 1 tbsp chopped coriander (dhania)

Method

1. Arrange the puris on a serving plate.
2. Crack a small hole in the centre of each puri.
3. Add salt to the curds and mix well.
4. Fill it with the mixed kala chana, potato, khajur imli ki chutney and top with fresh curds.
5. Sprinkle the nylon sev, chilli powder and cumin seed powder, pomegranate on top.
6. Garnish with the chopped coriander and serve immediately.

Eggless Vanilla Cake

Makes one 8 inch round cake or one 4 in x 7 in loaf tin.

Ingredients:

195 gm or 1 1/2 cup All purpose flour
100-150 gm Sugar (grind it to make it fine after measuring if it is coarse or use
store bought castor sugar) *
240 ml yogurt (can be substituted with 240 ml thick buttermilk)
100 ml Oil or melted butter (cooled) **
1 1/4 tsp Baking powder
1/2 tsp Baking Soda
A pinch of Salt
2 tsp Vanilla essence
Milk or water to adjust consistency of batter

Method:

1. Grease or line your tin and preheat the oven.
2. In a bowl sieve the flour, salt and baking powder. Add soda and mix well.
3. Grind your sugar to make it fine.
4. In another bowl beat the curd/thick buttermilk until smooth. Add the sugar powder and oil/melted butter to this and mix well. Add vanilla essence. Mix  well with a whisk until the fat is emulsified.
5. Add the flour to this mixture in tow additions and fold gently until just about combined. Do not over mix. Some lumps are OK. The mixture should be of dropping consistency. 
6. Add milk or water to adjust.
7. Add any dried fruits to the flour mixture and any liquid flavorings to the liquid mixture.
8. Bake for 30-40 mins at 180 deg C. Oven temperatures may vary, so keep a check on your cake.
9. Cake is done when toothpick inserted in the center comes out clean.
10. Leave it in the oven for 2 mins to cool. Then take it out from the pan and
11. Cool on a wire rack.
12. ENJOY

Note:

• Adjust the sugar to your taste. Some sugar brands are way too sweet than others.
• You need to have fine sugar since there is no beating involved in the cake making and you will be left with sugar granules in a baked cake.
• I find 100 ml of oil or butter enough, but you can add up to 120 ml if you find it less.

Karnataki Vada (Southi Vada)

This vada is another version of medu vada. Its south indian snakes or breakfast recipe. Generally sreves with coconut chutney or tomatoes chutney or sambar.

Preparation Time - 5 to 6 hours
Cooking Time - 8 to 10 minutes
Serving - 2
Recipe source : Riddhi's kitchen

Ingredients:

• White Udad Dal - 250 gm
• Oil - 2 tablespoons + Deep Frying
• Muster Seeds - 1 Teaspoon
• Curry Leaves - 6 to 8
• Hing - 1/2 Teaspoon
• Chopped Onions - 2 medium
• Chopped Green chilly - 3
• Salt To Taste

Method:

1. Soak the urad dal for 4 to 5 hours or overnight.
2. Grind the soaked dal to a smooth batter with little water if required.
3. Heat oil in pan add musteed seeds, curry leves hing.
4. Add the tadka in batter or onions , chili and salt , mix well
5. Heat oil in kadai.
6. Make the vadas and deep fry.
7. Serve vadas, hot or warm with coconut chutney.

Puran Poli

The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. In Andhra pradesh (bobbatlu or bakshalu) and other places, even moong dal or Chana dal is used, even a mix of lentils is used in some recipe. Boli in Tamil Nadu is a golden yellow sweet pancake from South India. It is eaten during a traditional Sadhya along with Payasam. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.

Preparation time: 30 min
Serving for 3 people.

Ingredients

For The Dough

• 2 cups whole wheat flour (gehun ka atta)
• 2 tbsp oil

For The Filling

• 1 cup toovar (arhar) dal
• 1 cup sugar
• 2 tbsp ghee
• 1/2 tsp cardamom (elaichi) powder
• 1/4 tsp nutmeg (jaiphal) powder

Other Ingredients

• whole wheat flour (gehun ka atta) for rolling
• ghee for smearing

Method:

1. Combine the flour and oil in a bowl and knead into a soft dough using enough water.
2. Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Drain any excess water and mash the dal lightly using the back of the spoon.
5. Heat the ghee in a broad non-stick pan, add the dal and sugar and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
6. Add the cardamom powder, nutmeg powder, mix well.
7. Cool slightly and divide it into 15 equal portions. Keep aside.
8. Roll out one portion of the dough into a samll circle.
9. Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
10. Flatten the dough and roll again into a circle, using a little wheat flour for rolling.
11. Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
12. Smear a little ghee on each puran poli and serve hot with Gujrati Kadhi.

Corn Spinach Pakoda

Ingredients:

1 kernel corn
100 g palak(Spinach)
1 tbsp ginger chili paste
2 tbsp roasted peanut, coarsely grind
3 tbsp curd
1 tbsp sugar
1 tsp red chili powder
2 tbsp corn flour
2 tbsp rice flour
2 tbsp gram flour(Besan)
oil for frying
salt to taste

Method:

1. Heat oil in Kadai for deep frying.
2. In mixing jar add corn coarsely grind.
3. In big bowl add all ingredients and mix well if need add water.
4. Drop table spoonful's of this mixture into hot oil
5. In kadai deep fry Pakoda till it is lite pinkish.
6. keep aside for cool & slightly press down the Pakoda.
7. Now Again deep fry Pakoda till it is golden brown.
8. Serve hot with chutney.

Spacial Chutney for Pakoda:

1. In Mixing Jar add , 1 onion , garlic 5 to 6 pod, coriander 1/2 cup,1 tsp tamarind (imli) pulp ,salt, 2 to 3 green chili, water, bland  until smooth pest.
2. serve with Pakoda.

Brinjal Chutney

Andhra cuisine is known for its spicy taste and Brinjal chutney (vankaya pachadi) is one of the best and easy recipes. It is usually accompanied with rice or phulka. Learn how to make spicy vankaya pachadi with brinjal at home.

Ingredients:

• 250 gms brinjals
• 2 tomatoes(optional, you can even prepare without tomatoes too)
• 2 green chillies
• 2 tsp spoons chana dal (gram Bengal)
• 2 tsp udad dal 
• 1/2 tsp mustard seed 
• 1 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 3 4- red dry chilil
• pinch hing
• 1/2 tsp grated ginger
• 1/4 turmeric powder
• few curry leaves
• 1 tsp tamarind
• 4 to 5 garlic flakes (optional)
• 1 tea spoon salt (as per taste)
• 2 table spoons of oil
• water as per need

For Tempering:

• 1 tbsp Oil 
• 1 tbsp Rai
• pinch hing
• few curry leaves

Method:

1. Heat 1 tsp oil in pan add cubes cut brinjal cover lid and cook till become soft.
2. Now Take another pan heat oil,  add chana dal, udad dal, rai , cumin , fenugreek when seeds are crackle then add red chili, green chili , roast very well.
3. Now add ginger, curry leaves, turmeric powder, tamarind  garlic roast well.
4. Let it cool down Roasted ingredients.
5. Take mixing jar, add roasted ingredients add little water make smooth paste.
6. Now add cooked  Brinjal  blend well, make smooth paste.
7. Heat 1 tbsp oil in a small non-stick pan and add the mustard seeds.
8. When the seeds crackle, add the curry leaves and saute on a medium flame for a few seconds.
9. Pour the tempering over the brinjal chutney mixture and mix well.
10. Serve with rice.

Lasaniya Batata

Spicy garlicky baby potatoes recipe from the gujarati cuisine.

Lasaniya means garlic flavored potatoes and  you can make this recipe with regular potatoes too. Recipes goes very well with chapatis and paratha.

Preparation Time: 15 mins
Cooking Time: 12 mins  
Makes 3 servings

Ingredients:

Red paste

• 2 tbsp Garlic 
• 3 pcs dry red chilly
• salt to taste
• 1 tsp vinegar
• 2 tsp cumin seeds

Other Ingredients :

• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 1 tbsp garlic paste
• few curry leaves
• 2 tsp curry leaves
• 1/2 tsp ginger paste 
• 1 tsp sesame seeds
• 2 tbsp oil
• 500 g baby potato
• salt to taste

Method:

1. In Mixing jar add red paste ingredients and make smooth paste with little water.
2. In big bowl Add red paste and add boiled baby potatoes mix well and keep aside, half hour for marination.
3. In pan heat oil Add mustard seeds ( rai / sarson) , cumin seeds (jeera), a pinch of asafoetida (hing), garlic paste, few curry leaves, curry leaves, ginger paste , sesame seeds, all are crackles then add marinated potatoes , mix well cook for 2 to 3 min.
4. Garnish with coriander and serve with rotis or puri.

Ghayda

Ingredients:

• 1 cup handvo flour* (see note)
• 1/2 curd
• 1 tbsp ginger chili paste
• 1 tsp red chili powder
• 1/2 cup coriander chopped
• 1 tsp sesame seeds
• 1/2 tsp hing
• pinch of soda
• oil for frying
• salt to taste

Method:

1. In bowl add flour and curd mix well , don't add water and Cover and keep aside to ferment overnight.
2. Now in fermented batter Add reaming ingredients mix well.
3. Take water in bowl. Now take few drop in your palm put some batter on it and shape them in flat round or tiiki with using your hand.
4. or 
5. Drop table spoonful's of this mixture into hot oil.
6. In kadai deep fry Ghayda till it is lite pinkish.
7. Serve hot with chutney.

Note:

• Handvo flour:
• 1/4 cup toovar (arhar) dal
• 1 tbsp urad dal (split black lentils)
• 1 tbsp green moong dal (split green gram)
• 1 tbsp chana dal (split bengal gram)
• 1/2 cup rice (chawal)
• 1 tbsp whole wheat (gehun) (optional)

1. Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
2. Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
3. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.

Tomato Rasam

Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This rasam is not only tasty, but is also healthy and easy to make.The tomato rasam recipe has these main ingredients: tomato and rasam powder.

Cooking time: 15 min.
Serving: 2

Ingredients:

• 3 medium tomatoes
• 3 clove Garlic 
• 1 tsp Tamarind juice
• 1 tsp rasam powder
• 4 - 5 curry leaves
• 1 tsp jaggery
• salt to taste 

Seasoning

• 1 tsp oil
• 1/4 tsp mustard seeds
• 3-4 curry leaves
• hing pinch

Method:

1. Cook Tomatoes with little water.
2. Now add in mixing jar crush tomatoes and strain the juice.
3. Now in pan heat tomatoes juice.
4. Add rasam powder, salt,  jaggery, turmeric and curry leaves. Mix Bring the mixture to boil.
5. Add the crushed garlic. 
6. If the mixture is thick, add water, Boil for two to three minutes.
7. Now in anther pan heat oil, add mustard seed, curry leaves, hing and prepair seasoning add in rasam.
8. Add chopped coriander leaves. Switch off the stove.
9. Serve hot with rice.

Cranberry Oats White Choco Chips Muffins

This muffins is loaded of healthy item like oats , yummy berries, and all are Favorite chocolate. ita complete package of  healthy item. previous i have posted hazelnut muffins and today i have posted cranberry oats muffins and these muffins the crumb and texture is soft, light and so good, that no one will come to know that the muffins are eggless and made from oats its soooo goood .

Preparation time : 15 min
Cooking time : 20 min
Serving : 12 to 15 muffin

Ingredients:

• 1 cups all-purpose flour
• 1/2 cup Oats meal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup White choco chips
• 3/4 cup cranberry
• 3/4 cup sugar
• 1/3 cup unsalted butter
• 1 tsp vanilla
• 3/4 cup milk
• chopped cranberry, to garnish

Instructions:

1. Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
2. In a small bowl mix together flour, oats , baking powder, soda and salt.
3. In a large bowl, using electric mixer, beat together the sugar and butter until well combines. 
4. Add vanilla, flour mixture and milk, beat on low speed and mix well.
5. Add white choco chips, cranberry and mix well with spechula.
6. Scoop batter into prepared pans. 
7. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
8. Ready Yummy muffins  for serving. 

Rinkal ki rasoi se: Basil Pesto Bruschetta

Rinkal ki rasoi se: Basil Pesto Bruschetta: Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt, herbs and differe...

Green Apple Vanilla Delight

Unique in every way, this Apple and khush Drink combines the juice of apples with vanilla and soda to make a fizzy refresher, perfect for a hot summer’s afternoon.

Ingredients: 

• 1/2 cup diced, peeled Green Apple
• 1 tbsp khush syrup
• 2 Scoop vanilla ice cream
• 2 tbsp sugar syrup or to taste
• plain soda as per need 

Method:

1. In mixing jar combine add apple, khush syrup, sugar syrup and blend until smooth pest.
2. Now pour apple mixture in toll glass and add vanilla ice-cream.  
3. Add soda and garnish with cherry.

Penne Pasta With Arrabbiata Sauce

Arrabbiata sauce is spicy sauce for pasta made from red chili , tomatoes and ketchup. Arrabiata recipe is an Italian classic; find a fresh and full flavored dish.

Ingredients:

• 1 tbsp butter
• 1 small red onion,chopped
• 10 cloves of garlic (lehsun)
• 1/2 cup tomatoes ketchup
• 1 tsp Red Chili Powder
• 1 chopped tomatoes 
• 1 1/2 tsp Mix herbs
• 1/4 cream or fresh homemade Malai
• 3 tbsp grated cheese 
• 1 tbsp olive oil
• 2 tbsp chopped bell peppers 
• 1/2 cup pasta 1 tbsp black olives
• salt to taste

Method

For Sauce:

1. Boil pasta with pinch of salt till it softens. Drain and pour cold water over pasta and keep it aside.
2. Heat butter in pan, add chopped garlic, onion saute for 1  to 2 min.
3. Add tomatoes ketchup, tomatoes mix well cook for 2 to 3 min.
4. Add mix herbs, red chili powder, cream mix well.
5. Now add grated cheese, salt, water 3 tbsp, mix well.
6. Ready your Arrabbiata sauce.

For Pasta:

1. Take a pan with little oil and add minced garlic to it.
2. Add boiled pasta, bell peppers, black olives, salt  and mix well.
3. Now Add prepare sauce on pasta and mix well and cook for min.
4. Serve hot and Garnish with cheese & Parsley. 

Vegetable in Hot garlic Sauce

Ingredients:

3 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup onion cubes
3/4 cup coloured capsicum cubes (red , yellow and green)
1/2 cup carrot roundels , parboiled
1 cup sliced baby corn , parboiled
1/2 cup schezuan sauce
2 tbsp tomato ketchup
salt to taste
1 tbsp cornflour dissolved in 1 cup water
a pinch of sugar (optional)

For Serving
Noodles or fried rice (chawal)

Method

1. Heat the oil in a wok / kadhai on a high flame till it smokes.
2. Add the ginger, garlic and green chillies and saute on a high flame for a few seconds.
3. Add the onions and saute on a medium flame for 1 minute.
4. Add the capsicum and saute on a medium flame for another minute.
5. Add the carrots and baby corn and saute on a medium flame for 1 minute.
6. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
8. Garnish with spring onion greens and serve immediately with Noodles.

Oats & Wheat Bread

Preparation Time: 1 hour.

Cooking Time: 40 mins.

Makes 1 loaves.

Ingredients

1/2 cup Rolled oats 

1 1/2 cup wheat flour

1 tsp instant dry yeast

3 tbsp sugar

3 tbsp ghee or margarine or butter

1 1/4 tsp salt

Method

Sieve the flour.

grind the oats in mixture.

Mix the sugar and yeast in 1 teacup of warm water and keep aside for 5 minutes.

Dissolve the salt in 1/2 teacup of warm water.

Add both the liquids to the flour, 2 tbsp butter and make a soft dough. If required, add a little more warm water.

Knead the dough for at least 10 minutes.

Add the 1 tbsp butter , mix well and cover with a wet cloth for 25 minutes or until the dough is double in size.

Knead again until the dough comes back to its original size.

Shape into bread loaves.

Place in greased loaf tins(9'x5'). Cover with a wet cloth or lid and leave for 15 minutes or until double in size again.

Now before baking brush loaf with milk or water.

Bake in hot oven at 200°F for 15 minutes. Reduce the temperature to 180°F and bake for a further 30 minutes.

Remove from the tin and brush on top with butter.

Slice after 2 hours.

Note :

1. Depending on your climate, loaf pan, size of oven, brand of ingredients, taste preferences, etc. baking times will vary.
2. For good result Use  Measurement cup.
3. How to use dry yeast
4. Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
5. Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.

Cheese Burst Pizza

Everyone favorite pizza with lots of liquid cheese in crust.Pizza is an oven-baked flat bread generally topped with tomato sauce, veggies and cheese. It is commonly supplemented with a selection of nonveg, vegetables and condiments.We have different choices for the pizzas, some like thin crust some like deep pan, some love cheese bursts.
Today I m sharing Domino's style Cheese burst pizza recipe, hope everyone try this recipe , i m sure everybody loves it.
I have already posted the recipe for the Pizza dough. Please click on the links for the detailed recipes.
i have already posted verity of pizza recipe like Mexican green-wave pizza.

Ingredients (For Medium size pizza)

• Pizza dough (made from 1 cup of Plain flour)
• 100 g process Cheese, grated
• 1/2 cup or 150 g mozzarella cheese , grated
• 4 to 5 tbsp Pizza sauce 
• 1-1/2 tsp Mixed herbs
• 1 tsp oregano
• 1-1/2 tsp Chili flakes
• Salt to taste
• 1/4 tsp Black pepper 
• 1 tbsp Olive oil/Veg oil 

Toppings :

• Colored bell peppers
• Mushrooms
• Sweetcorn/baby-corns
• Tomatoes
• Onions
• Black olives

• Note : you can use your choice of vegetable for  toppings or the cheese. The veggies and their quantities totally depend on the personal preferences.  Cheese variety is up to your preference.

Method

1. Preheat the oven at 200 degree Celsius.
2. Divide the pizza dough into two equal parts.
3. Roll both the parts in chapatti shapes and as per the size of the pan. 
4. Place one of the rolled sheet over the pizza tray. (Grease the tray with some olive oil) and dust it with some plain flour or corn meal.
5. Now spread half of the process cheese and half of mozzarella cheese  (or as per the choice) over the sheet leaving thinly the edges.
6. Apply little water over the edges with the help of a finger and the place the other sheet over the top and seal it properly.
7. Prick the sheet with a fork.
8. Apply pizza sauce over the top and add veggies. Garnish with cheese, herbs, chilli flakes and salt & pepper.
9. Keep it in the oven for 25-30 minutes on the middle rack. 
10. Enjoy hot Cheese burst Domino's style Pizza!!!!

Dal Fry

Serving : 2

Ingredients:

• 3 to 4 tbsp yellow moong dal , soaked for 2 hours
• 1/2 cup red masoor dal , soaked for 2 hours
• 1/4 tsp turmeric powder (haldi)
• 2 green chillies , slit
• 1/2 tsp grated ginger (adrak)
• 1/2 tsp grated garlic (lehsun)
• salt to taste
• 1 tbsp ghee
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp nigella seeds (kalonji)
• 1 whole dry kashmiri red chilli
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped tomatoes

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Wash the dals together.
2. In pressure cooker, combine 2 cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and cook for 2 whistles.
3. Allow the steam to escape before opening the lid and keep aside.

How to proceed

1. Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
3. Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Garnished with coriander.
6. Serve with jeera rice.

Kathi Roll

This roll is new version of stuffed paratha and also easy to make these roll. Chapattis spread with yogurt-green chutney, stuffed with a spicy paneer sabzi and rolled.

Preparation time : 10 min
Cooking time: 10 min
Serving : 2

Ingredients:

• 4 Whole wheat chapattis 
• 2 tbsp Oil 
• 1 Onion 1 medium
• 1 Green capsicum 1 medium
• 2 Tomatoes chopped
• 1 tsp Turmeric powder
• 2 tsp Ginger-garlic 
• 3 tbsp Tomato puree 
• 1 cup Paneer (cottage cheese)
• Salt to taste
• 1/2 tsp Red chilli powder 
• 1/4 tsp Garam masala powder
• 2 tbsp Coriander and mint chutney 
• 1/4 cup Yogurt 
• Fresh mint leave to serve
• Onion rings to serve
• Chaat masala to serve

Method:

1. Heat oil in pan, add sliced onion , ginger garlic paste, tomatoes chop, chop capsicum , mix well saute for 2  to 3 min.
2. Add tomatoes puree mix well.
3. Add capsicum, cottage cheese, salt, red chilli powder and garam masala powder. Mix well and cook till done. Place a chapatti on a worktop.
4. Mix mint-coriander chutney and yogurt and spread a spoonful of yogurt-chutney evenly on roti. Place a spoonful of the vegetable filling on one side of the chapatti.
5. Sprinkle a few fresh mint leaves, onion rings and chaat masala on top. Roll the chapatti tightly.
6. Make other kathi rolls similarly.
7. Cut into halves and serve immediately.

Paneer Muthiya

Muthias is an indian food. Little muthias made of nachni, methi, spinach, jowar flour and wheat flour are packets of health and energy. They make an amazing snack that is extremely satiating and adds the essential fibre, iron, and calcium that the body needs. Try making them for your next snack.

Ingredients

For the muthias

1 cup grated Paneer
1/2 cup whole wheat flour (gehun ka atta)
4 tbsp besan (bengal gram flour)
1 tbsp semolina (rava)
5 tbsp curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp ginger-green chilli paste
1 tbsp garlic (lehsun), grated
1/2 tsp turmeric powder (haldi)
1/2 tsp red chili powder
1 tbsp jeggry
1 tbsp pickle masala (methiya masala) -- optional
2 tbsp chopped coriander (dhania)
salt to taste

For the tempering

2 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)

Other ingredients
oil for greasing

Method

For the muthias
Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
Remove, cool and cut into 25 mm (1") thick slices.

How to proceed

Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the til, asafoetida and curry leaves.
Add the sliced muthias and saute over a low flame till they are lightly browned.
Serve hot with green chutney and ketchup.

Classic Buttercream Frosting

Serves: 2 cups
Ingredients

• 1/2 cup salted butter (2 sticks), softened
• 1 teaspoon
• clear vanilla extract
• 2 1/2 cups confectioners' sugar(icing sugar), sifted
• 3-5 tablespoons heavy cream (for medium consistency. Use more, if necessary)

Method:

1. In a large mixing bowl, beat softened butter on medium speed for about 3 minutes with an electric beater or hand beater.
2. Add the vanilla.
3. Slowly add the confectioners' sugar beating with an electric mixer as you go.
4. After each addition, add 1 tablespoon milk or until you reach the desired consistency. Beat at medium speed until mixture is light and fluffy.

Note:

• For stiff consistency, Add 2 tablespoons milk or water to thin.
• For pure white frosting
• Omit the butter and use another 1/2 cup vegetable shortening in its place plus 1/2 teaspoon no-color butter flavor and up to 4 tablespoons of milk  or water to thin.

Baghara Baingan

A popular Hyderabadi  eggplant curry dish. Dish is full of spice. It is also used as a side dish with the Hyderabadi biryani.

Ingredients

• 8 to 10 brinjals (baingan / eggplant)
• 8 to 10 curry leaves (kadi patta)
• 4 tbsp oil
• salt to taste

For the coconut and sesame paste

• 1 tbsp sesame seeds (til)
• 1 tbsp poppy seeds(khaskhas)
• 2 tbsp fresh coconut
• 2 tbsp raw peanuts
• 1 tsp chopped ginger (adrak)
• 1 tbsp garlic, chopped
• 1/4 cup fried onions
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1 tsp cumin seeds (jeera) powder
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1 tbsp tamarind (imli) pulp
• 1 tbsp jaggery

For the garnish

• 2 tbsp chopped coriander (dhania)

Method

1. Slit the brinjals, lengthwise, but leave the stems on, so the eggplants remain joined at the stem. soak in water and Keep aside.

For the coconut and sesame paste

1. Combine the sesame seeds, coconut, peanuts, poppy seeds, dry roast them over a slow flame till the flavors are released then add fresh coconut dry roast.
2. Now Add all roasted Masala in mixture, ginger, garlic and fried onions, salt, turmeric powder, coriander seed powder, cumin seed powder, chilli powder , tamarind paste, jaggery and grind it to a smooth paste using 2 to 3 tbsp water. Keep aside.

How to proceed

1. Stuff Brinjal with the prepared paste and put them in a pressure cooker Cook for 2 whistle. 
2. Heat the oil in a deep bottomed pan, add Curry leaves , reaming paste saute for min.
3. Now add Brinjal , 2 to 4 tbsp water cook for 5 to 6 min.
4. Serve hot.

Mint Risotto

Arborio rice is an Italian short-grain rice it is called risotto. Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
If you don't have Arborio rice then you can  use any variety of short grain rice. This recipe is cooked with special seasoning Masala and cheese. This procedure brings out the unique taste and flavor of this recipe.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp chopped garlic
• 1 small sliced onion
• 1 sliced yellow bell pepper(use any bell pepper)
• 2 tbsp chopped Mint
• 1 tsp dry parsley
• 1 cup rice, soaked in water (don't use basmati Rice)
• 1/2 tsp pepper powder
• 1/2 tsp oregano
• 4 cup water
• 1/2 cup Parmesan cheese*
• Process cheese for garnish 
• Chili flex
• salt to taste

Method:

1. Heat the butter in a pan, add the onion and sauté till it turns translucent.
2. Add the garlic and bell pepper and sauté for a few more seconds and add Mint, dry parsley and the salt and mix well.
3. Now Add, rice, water, mix well. Cover lid and cook till rice are cook.
4. When rice are cook then add, Pepper powder, oregano, cheese mix well. If required add little water.  
5. Now serve creamy rice and garnish with cheese , chili flex.

Note:
If u don't have Parmesan cheese use process cheese and 3 to 4 tbsp of cream getting creamy rice.

Rasiya Batata Vada

Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. Its nothing but crisp potato fritters. I will make one twist in this recipe. batata vada serve with gravy and make it one chaat.

Serving : 3

Ingredients:

• 2 cups boiled , peeled and mashed potatoes
• 1 tbsp oil
• 2 tsp ginger-green chilli paste
• 1/4 tsp turmeric powder (haldi)
• 1 tbsp chopped coriander (dhania)
• 2 tsp lemon juice
• 2 tsp sugar
• salt to taste
• oil for deep-frying

To Be Mixed Together Into A Thin Batter

• 1 cup besan (bengal gram flour)
• 1/4 tsp chilli powder
• 1 tbsp oil
• a pinch of asafoetida (hing)
• a pinch soda bi-carb
• salt to taste

For Gravy:

• 1 tbsp Oil
• 1 tsp cumin seeds
• 1 chopped onion
• 1 tomatoes chopped
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 2 tbsp roasted coriander powder
• 1 tsp pepper powder
• 1 small cinnamon
• 1 cup sprout moong
• salt to taste
• water as per need
• green chutney, coconut garlic chutney, sweet chutney As per need
• Naylon sev and coriander

Method:

1. Heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and saute on a medium flame for 3 to 4 minutes.
2. Remove from the flame, cool and divide the mixture into 12 to 15 equal portions.
3. Roll out each portion into a round and keep aside.
4. Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep fry a few at a time on a medium flame, till they turn golden brown in colour on all the sides.
5. Drain on absorbent paper and Keep aside.
6. Heat oil in anther pan add cumin seed, onion, saute for min.
7. Add tomato  3 tbsp water cook till tomatoes become soft then add turmeric powder, red chili powder, coriander powder, pepper powder, cinnamon, mix well.
8. When Masala are cook then add moong, 1/2 cup of water , salt cook for 5 to 7 min.
9. Now gravy are ready for serve.
10. In serving Bowl Add Batat vada and pour gravy, sprinkle some green chutney, coconut, garlic chutney, sweet chutney, some sev and coriander.

Coconut Khus Cooler

Refreshing cooler made using fresh coconut water and khus Syrup.

Ingredients:
1 tender coconut water
1 tsp lemon juice
2 scoops vanilla ice cream
¼ cup coconut Milk
1 tbsp khus syrup
1 tsp Truti fruti

Method
1. Strain the coconut water in a bowl and add in the lemon juice and keep aside.
2. In a blender, take the vanilla ice cream, add in the khus syrup, coconut Milk and blend.
3. Decorate the glass with khus syrup and pour in the blended mixture.
4. Garnish with the Truti fruti and khus syrup and serve.

Hazelnut Butterscotch Muffins

Today, I am sharing my latest Muffin recipe. This is great for breakfast. I make a big batch of these, wrap and store them in the fridge and I have a feeling no one would complain about a hazelnut butterscotch chip muffin as an afternoon snack, either. Keep reading for the recipe.

Preparation time : 15 min
Cooking time : 20 min
Serving : 15 muffin

Ingredients:

• 1¼ cups all-purpose flour
• ½ cup hazelnut meal
• 1 tsp baking powder
• 1/2 tsp baking soda
• ¼ tsp salt
• ¾ cup Butterscotch chips
• ¾ cup sugar
• ½ cup unsalted butter
• 1 tsp vanilla
• ¾ cup milk
• sparkling sugar, to garnish
• chopped hazelnuts, to garnish

Instructions:

1. Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
2. In a small bowl mix together flour, hazelnut meal, baking powder, soda and salt.
3. In a large bowl, using electric mixer, beat together the sugar and butter until well combines. Beat in vanilla. Alternatively beat in flour mixture and milk, making three additions of flour mist.
4. Add Butterscotch chips.
5. Scoop batter into prepared pans. Add chopped hazelnuts and sparkling sugar on the top.
6. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
7. Ready Yummy muffins  for serving. 

Rajgira Masala Puri

This is Fasting (Vrat) Recipe. Rajgira floue known as amaranth flour in English. The rajgira flour is usually made into chappatis, parathas or rotis and served with vegetables. It is high in fibre and iron and rich in calcium and antioxidants. This puri are made with rajgira flour and potaoes and some spices.

Serving : 3

Ingredients:

• 1 cup rajgira flour
• 1/2 cup boiled , peeled and mashed potatoes
• 2 tbsp coriander
• 1 tsp sesame (til) 
• 1 tsp green chili paste
• 1 tbsp oil
• rock salt (sendha namak) to taste
• oil for deep-frying

Method:

1. Combine all the ingredients together in a bowl and knead into a semi-stiff dough using enough water.
2. Divide the dough equal portions and roll each portion into a 75 mm. (3”) diameter circle.
3. Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
4. Serve with Sukhi Bhaji(Aaloo sabji).

Noor Jahani Kofta

This is Vegetarian's delight from the royal kitchens of Awadh. This rich and creamy dish.

Serving : 2

For Koftas

• Inner layer:
• 4 tbsp grated paneer (cottage cheese)
• 2 tbsp cheese
• 1 tsp finely chopped green chillies
• 1 tbsp roughly chopped raisins (kismis)
• 2 tbsp coriander
• 1/2 tsp chat masala

Outer layer:

• 2pc  boiled , peeled and grated potatoes
• 1/4 cup mint
• 1 tsp ginger green chili pest
• 3 tbsp readymade gulab jamun powder
• 1 tbsp cornflour
• 1 tbsp plain flour (maida)
• salt to taste

For gravy:

• 2 tbsp butter
• 1 tsp ginger garlic green chili paste
• 3/4 cup sliced onions
• 4 tbso carrot grated
• 2 tbsp cashew nuts (kaju) powder
• 1 tsp red chili powder
• 1/2 cup tomato puree
• 4 tbsp tomato sauce
• pinch turmeric powder
• 1/2 tsp garam masala
• 1/4 cup fresh cream
• 1/4 cup coriander
• 1 tbsp cheese
• salt to taste
• water as per need

Method:

1. In bowl mix all ingredients of outer layer.
2. In bowl mix all ingredients of inner layer.
3. Divide the mixture into equal portions outer layer and shape each portion into flat round shape.
4. Now stuff  inner layer mixture into outer layer round shape and make oval balls.
5. Heat the oil in a kadhai and deep-fry the koftas on a medium flame till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.

For Gravy:

1. Heat the butter in a kadhai, add the ginger garlic  paste and  onion saute on a medium flame for 5 minutes.
2. Add the carrot, tomato puree, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
3. Add ½ cup of water, garam masala,red chili powder, turmeric powder,salt, mix well and cook on a medium flame for 2 more minutes, stirring once in between.
4. Lower the flame, add the cream, mix well and simmer for a minute.

How to serve

1. Just before serving, add the koftas to the hot gravy and simmer for a minute.
2. Serve hot garnished with coriander and cheese.

Cheese Chili Toast

Serving : 2

Ingredients

• 4 Bread slices
• 2 tbsp butter
• 1/2 Capsicum chopped
• 3 to 4 green chilli - chopped
• 1/2 cup process Cheese grated
• 1/4 cup Mozzarella cheese 
• 3 to 4 tbsp Milk 
• Salt to taste
• Pepper to taste
• 2 tbsp sweet & spicy sauce 

Method

1. Preheat oven to 180° C.
2. Apply butter on both side of  bread. Toast them in preheat oven 180 C for 5 to 10 min. or  you can toast bread on tava.
3. Take one Bid bowl Mix all the vegetables and cheese, salt and pepper to it. 
4. Add some milk and mix well.
5. Top each slice of bread with this mixture. 
6. Top it up with Mozzarella cheese and bake at 200 degrees for 5-10 minutes, with just the top rod working, till the cheese is melted.
7. Cut and serve with Sauce.

Apple Almond Kheer

Serving : 3

Ingredients:

• 500 g full fet milk
• 50 g khova(mava)*--see the note
• 25 g blanched almond paste
• 4 to 5 tbsp sugar
• 1/2 tsp cardamon powder
• 1/4 tsp saffron
• 1 1/2 cup grated apple
• 2 tbsp grated almond for garnish

Method

1. Combine the saffron and 1 tbsp of warm water in a bowl and mix well. Keep aside.
2. Boil the milk in a deep non-stick pan, cook on a medium flame for 10 to 15 minutes.
3. Now Add  Almond Paste, mava cook for 5 min, while scrapping the sides occasionally.
4. Add sugar,  cardamom powder, saffron-water mixture, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
5. Remove from the flame and keep aside to cool.
6. Once cooled, refrigerate for at least 1 hour.
7. Serve chilled garnished with Almond.

Note :

If u don't have mava you can add condensed milk .

Mexican Green Wave Pizza

Serving 2

Ingredients

• 2 pizza base (200 mm. (8”)

For Pizza sauce

• 3 tsp olive oil
• 7 to 8 piece  garlic
• 2 to 3 whole red chili paste
• 1 cup tomato puree
• 1 tsp mix herbs
• 1/2 tsp pepper powder
• 1/4 tsp sugar
• 3 to 4 drop capsico sauce

For The Topping

• 1 tsp olive oil
• 1 1/4 cups sliced onion
• 1/2 cup sliced tamatoes
• 1/2 cup sliced capsicum or bell pepper
• 1/2 tsp mix herbes
• salt to taste
• 1 cup grated mozzarella cheese
• oregano as per need
• chili flex as per need

Method

1. In pan heat oil, add garlic paste saute for min , add red chili paste, tomato puree salt , mix herbs  sugar, pepper powder, capsico sauce sauce cook till sauce become thick.
2. Slightly heat half the olive oil in a non-stick pan and place pizza base on it.
3. Spread half the pizza sauce over the pizza base.
4. Neatly arrange half the onion, bell pepper, tomatoes slices over the sauce. Sprinkle salt, oregano, chili flex.
5. Top with half the cheese.
6. Cover the pan with a lid and cook on a very slow flame for 7 to 10 minutes or till the base is evenly browned and the cheese melts.
7. Repeat with the remaining ingredients to make another pizza.
8. Serve hot.

Corn & Spinach Burger

This Indian veggie burger with baked corn patties recipe uses soft homemade bun, which is shallow fried in a butter and homemade corn tikkis for complete burger experience ...

Serving : 2

Ingredients:

• 2 Homemade burger bun
• 2 Corn & spinach tikki
• 1 medium tomatoes sliced
• 1 tbsp butter
• 1  onion , sliced
• 1 cucumber , sliced
• 1 tbsp mayonnaise
• 3 to 4 lettuce 
• 1 tbsp tomato ketchup
• salt to taste
• 1/2 tsp black pepper
• Olive oil as per need

Method:

1. Cut a burger bun into half horizontally and toast them in the pan or shallow fried in butter
2. Cut 1 tomato into thin slices.
3. Spread a tablespoon of mayonnaise and tomato ketchup on both toasted bun halves. Place 4-5 lettuce leaves on the base half and put 3-4 tomato slices on top.
4. Put some onion Slice on top along with a Corn & spinach patty.
5. Top with some more onion, 2-3 tomato slices and cover with the upper bun half.
6. Place on a serving plate. Prepare remaining burgers similarly.
7. Cut remaining tomato, cucumber into wedges and place in a bowl. Add salt, remaining crushed peppercorns, remaining torn lettuce leaves, lemon juice and olive oil. Mix well and add broken black olives and toss again.
8. Place the prepared salad on the serving plate along the burger, French fries and put them on the serving plate.

Schezwan Pakoda

Pakodas without besan? Yes!!!! i tried Chinese style Pakoda and believe me taste, It's Awesome :) My hubby loved this pakoda. Just try the Some Vegetable and some Chinese sauce. this is perfect dish to serve in rainy season. #Schezuan Pakoda and you will fall in love with it!

Ingredients:

For The Crispy Vegetables pakoda

• 1 cup medium chopped onion
• 1/2 cup cauliflower
• 2 tbsp capsicum
• 1 tbsp carrot chopped
• 1 tbsp garlic ginger pest
• 1 tsp aaji no moto
• 1 tbsp red chili sauce
• 1 tbsp green chili sauce
• 1 tsp soya sauce
• plain flour + corn flour as per need
• water
• salt
• oil for deep frying

For Sauce

• 2 tsp oil
• 1 tsp ginger greenchili garlic pest
• 1 small onion
• 1/2 cup schezwan sauce
• 1 tsp corn flour + 2 tbsp water make pest
• salt to test

Method:

1. Heat oil in Kadai for deep frying.
2. Take one big Bowl , add equal portion of corn flour + plain flour (2 tbsp) and other ingredients, vegetables, mix well, if need sprinkle water and mix well again.
3. In kadai deep fry Pakoda till it is lite pinkish.
4. keep aside.
5. Heat the oil in a wok or a broad non-stick pan, add the green chillies, , ginger, garlic saute on a medium flame for a few seconds.
6. Add onion and saute on a medium flame for 1 to 2 minutes.
7. Add the schezuan sauce, ½ cup of water, corn flour slaree and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
8. Add the fried vegetables pakoda mix well and cook on medium flame for 2 minutes, while tossing gently.
9. Serve immediately garnished with spring onion greens.

Schezuan Noodles

Ingredients

• 1/4 cup schezuan sauce
• 2 cups cooked Noodles
• 1 1/2 tbsp oil
• 2 tsp finely chopped garlic (lehsun)
• 1 tsp finely chopped ginger (adrak)
• 1/4 cup finely chopped spring onions (whites and greens)
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped french beans
• 2 tbsp finely chopped celery
• 1 tsp soy sauce
• 1 tsp vinegar
• salt to taste

For The Garnish
2 tbsp coriander

Method

1. Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and saute on a medium flame for a few seconds.
2. Add the spring onion whites and greens, capsicum, carrots and french beans and saute on a high flame for 2 to 3 minutes.
3. Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the Noodles and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.

Homemade Burger Bun

Servings : 3

Ingredients:

• 1 cup plain flour (maida)
• 1/4 tsp instant yeast 
• 1 tbsp sugar
• 1 tbsp ghee or margarine or butter
• 1 tbsp Milk Powder
• Milk as per need
• 1 tsp salt
• oil for greasing
• 1 tsp sesame 

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 5 minutes.
3. Add yeast liquids to the flour, salt and make a soft dough. If required, add a little more warm Milk.
4. Knead the dough for at least 10 minutes.
5. Add the ghee, mix well and cover with a wet cloth or lid for 1 to 2 hour or until the dough is double in size.
6. Now, Knead again until the dough comes back to its original size.
7. Divide the dough into three equal sized balls and shape into round.
8. Apply oil in Baking Mold 
9. Put Balls on a well greased baking Mold.
10. Lightly brush each loaf with cold water or milk and sprinkle some sesame on each bolls.
11. Leave the tray in a closed cupboard for 1/2 hour or until the loaf are double in bulk. 
12. Bake in a hot oven at 200 degree C (450 degree F) for 5 minutes. Reduce the temperature to 180 degree C (400 degree F) and bake for a further 10 to 15 minutes.
13. Brush with a little butter and heat in the oven for a few minutes.
14. Now serve homemade bun.

Note:

For good result Follow measurement info.

Chili Garlic Naan

Servings : 3

Ingredients:

• 1 cup = 130 g plain flour (maida)
• 2 g (1/2 tsp) fresh yeast or 1 g (1/4 tsp)  instant dry yeast 
• 1/2 tsp sugar
• 1 tbsp oil
• 1 tsp salt
• 1 tsp crush garlic 
• 1 tsp chopped green chili
• 1 tsp rosted cumin seeds 
• oil for greasing
• salt to test 
• 1 tbsp butter

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1/2 teacup of warm water and keep aside for 2 minutes.
3. Add yeast liquids to the flour, salt, garlic, green chili, 1 tsp oil and make a soft dough. If required, add a little more warm water.
4. Knead the dough for at least 6 minutes.
5. Add the oil, mix well and cover with a wet cloth or lid for 1 hour or until the dough is double in size.
6. Divide dough into equal portion.
7. Press a portion of the dough flat on a rolling board . Roll out into an oval using a little plain flour.
8. brush some water on one side of naan.
9. Heat a non-stick tava (griddle) and place the naan over it with water side facing downwards.
10. Cook it on one side till it puffs slightly and then turn tawa with naan and then roast it on an open flame till it turns golden brown from both the sides.
11. Repeat the steps 7 to 10 to make  more naans.
12. Brush each naan with a little butter and serve immediately.

Note:

• How to use dry yeast:-
• Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
• Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.
• For Good result use Measuring cup or spoon.

Kesar Pista Kulfi

Today i m sahring one of the my favorite dessert recipe "Kulfi" hope viewer can love and enjoy at home.
Cold though it is, kulfi has a way of warming your heart, perhaps due to the spicy overtones of saffron  or the intense richness of freshly condensed milk. Kesar Pista Kulfi is one of the perfect desserts to serve at any gathering because it is unconditionally loved across generations and my favorite :)

Serving : 4

Ingredients

• 500 g full-fat milk
• 4 tsp sugar
• 1 1/2 tsp corn flour
• 100 g condensed milk
• 4 tbsp milk powder
• 1/2 tsp saffron
• 1 tbsp chopped pista

Method

1. In blow add 1/3 cup of milk , milk powder, corn flour mix well make sure do not have any lumps and keep aside.
2. Combine the milk, sugar in a deep non-stick pan, mix well and bring to a boil.
3. When milk are boiling, Add the Bowl mixture, mix well and cook on a medium flame for 10 to 15 minutes, scraping the sides in between, while stirring continuous  Switch off the flame and allow the mixture to cool completely.
4. When mixture become thick add condensed milk, saffron , pista  and boil for anther 10 to 12 min. 
5. Once cooled, pour the mixture into 6 kulfi molds and freeze overnight or till firm.
6. To unmould, allow the molds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick in the centre of the kulfi and pull it out.
7. Serve immediately.

Homemade Wheat Bread

Preparation Time: 1 hour.

Cooking Time: 40 mins.
Makes 1 Big loaves.


Ingredients

• 1 1/2 cup plain flour (maida)
• 1 1/2 cup wheat flour
• 1 1/4 tsp instat dry yeast
• 3 tbsp sugar
• 3 tbsp ghee or margarine or butter
• 1 1/4 tsp salt

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 5 minutes.
3. Dissolve the salt in 1/2 teacup of warm water.
4. Add both the liquids to the flour, 2 tbsp butter and make a soft dough. If required, add a little more warm water.
5. Knead the dough for at least 10 minutes.
6. Add the 1 tbsp butter , mix well and cover with a wet cloth for 25 minutes or until the dough is double in size.
7. Knead again until the dough comes back to its original size.
8. Shape into bread loaves.
9. Place in greased loaf tins(9'x5'). Cover with a wet cloth or lid and leave for 15 minutes or until double in size again.
10. Now before baking brush loaf with milk or water.
11. Bake in hot oven at 200°F for 15 minutes. Reduce the temperature to 180°F and bake for a further 10 to 15 minutes.
12. Remove from the tin and brush on top with butter.
13. Slice after 2 hours.

Note :

• Depending on your climate, loaf pan, size of oven, brand of ingredients, taste preferences, etc. baking times will vary.
• How to use dry yeast
• Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
• Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.

Schezuan Fried Rice

Ingredients

• 1/4 cup schezuan sauce
• 3 cups cooked long grained rice
• 1 1/2 tbsp oil
• 2 tsp finely chopped garlic (lehsun)
• 1 tsp finely chopped ginger (adrak)
• 1/4 cup finely chopped spring onions (whites and greens)
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped french beans
• 2 tbsp finely chopped celery
• 1 tsp soy sauce
• 1 tsp vinegar
• salt to taste

For The Garnish
2 tbsp coriander

Method

1. Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and saute on a medium flame for a few seconds.
2. Add the spring onion whites and greens, capsicum, carrots and french beans and saute on a high flame for 2 to 3 minutes.
3. Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.