Misal

Ingredients

For The Misal Masala

• 2 tbsp oil
• 1/8 cup thinly sliced onions
• 1/8 cup grated dry coconut (kopra)
• 1 tbsp coriander (dhania) seeds
• 1 1/2 tbsp sesame(tal) 
• 3 to 4 black stone flower or Patthar Ke Phool, also known as dagad phool
• 3 to 4 pcs cloves (laung / lavang)
• 7 to 8 pcs peppercorns (kalimirch)
• 2 1/2 mm stick cinnamon (dalchini)
• 7 to 8 whole dry kashmiri red chillies
• 1 tbsp red chili powder
• 1 1/2 pcs garlic (lehsun) cloves
• 1/4 tsp hing

For The Misal

• 1 1/2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/8 tsp turmeric powder (haldi)
• 1/4 cup matki (moath beans) sprouts
• 1/4 cup safed vatana (dried white peas) sprouts
• 1/4 cup moong (whole green gram) sprouts
• 3/4 tsp chilli powder
• 1 tbsp finely chopped coriander (dhania)
• 1 tbsp temrind paste
• salt to taste

For Serving

• 1/2 cup mixed farsan (chivda)
• 1/4 cup potatoes
• 1/4 cup finely chopped onions
• 2 tbsp finely chopped coriander (dhania)
• 4 laddi pavs
• 2 pcs lemon wedges

Method

For the misal masala

1. Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.
2. Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes.
3. Remove from the flame and allow it to cool completely.
4. Once cooled, blend in a mixer to a smooth powder without using any water.
5. Misal masala is ready.
6. Store in air tight container freeze for 1 month.
7. When using 3 tbsp Masala grind again with 4 tbsp water and make smooth pest.  Keep aside.

For the misal

1. Heat the oil in a pressure cooker and add the cumin seeds.
2. When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes.
3. Add the prepared misal masala and saute on a medium flame for 1 more minute.
4. Add the tomatoes, turmeric powder and a little water 1 tbsp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the matki, safed vatana, moong sprouts and mix well.
6. Add 2 cups water and salt, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Add the chilli powder, tamarind pest and 1/2 cup of water and coriander, mix well and simmer for 5 to 6 minutes, while stirring occasionally.

How to proceed

1. Just before serving pour 1/4 of the misal in a serving bowl, sprinkle 2 tbsp of mixed farsaan,2 tbsp of batata poha, 2 tbsp of onions and 1 tbsp of coriander over it.
2. Repeat with the remaining ingredients to make 3 more servings.
3. Serve immediately with laddi pavs.

Tawa Pulao

Ingredients:

• 2 cup Basmati rice Boiled
• 1/2 cup green peas Boiled and some are mashed
• 1 tsp cumin seeds (jeera)
• 1 chopped onions
• 1/2 tsp ginger pest
• 1/2 tsp garlic rest
• 1/2 cup carrot chopped
• 1 capsicum chopped
• 1 tsp red chili pest
• 2 tsp pav bhaji masala
• 1/2 cup chopped tomatoes
• 3 tsp oil
• salt to taste
• 2 tbsp lemon juice
• 2 tbsp coriander

Method

1. Heat oil in a pan. Add cumin seeds and saute till well browned. Add the onion and saute till lightly browned. 
2. Add ginger paste, garlic paste and tomatoes and saute till tomatoes become soft. 
3. Add green peas, carrot, pav bhaji masala, red chilli paste and a little water. Mix and cook for two to three minutes. 
4. Add the rice and mix.
5. Add salt, green capsicum, coriander leaves and lemon juice and mix well and cook for 3 to 4 min.
6. Garnish with coriander and Serve hot.

Cake Icing or Frosting Recipe ideas - Video - eggless

Tomato, Lettuce, Cucumber Salad

Ingredients

• 2 cups iceberg lettuce , torn into pieces
• 1/2 cup Capsicum cut into cubes
• 1/2 cup tomatoes , cut into cubes
• 1/2 cup cucumber , cut into cubes
• 1/4 cup basil leaves , torn into pieces

To Be Mixed Together For The Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• a pinch of powdered sugar
• 1/2 tsp pepper powder
• salt and to taste

Method

1. Combine all the ingredients in a deep bowl and refrigerate till chilled.
2. Just before serving pour the dressing and toss gently.
3. Serve immediately.

Stuffed Garlic Bread

Domino's style stuffed garlic bread. This is very soft bread with delicious stuffing and Italian spiced makes tasty bread.

Servings : 3

Ingredients:

• 1 cup = 130 g plain flour (maida)
• 2 g (1/2 tsp) fresh yeast or 1 g (1/4 tsp)  instat dry yeast 
• 2 tsp sugar
• 1 tbsp ghee or margarine or butter
• 1 tsp salt
• 1 tsp crush garlic 
• 1 tsp oregano seasoning 
• oil for greasing
• 2 tbsp mozzarella cheese 
• maize flour or plain flour for rolling
• For stuffing
• 1/3 cup boiled corn
• 2 tbsp capsicum
• 1 tsp oregano spice mix or garlic seasoning 
• salt to test 

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 2 minutes.
3. Add yeast liquids to the flour, salt 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 ghee, mix well and cover with a wet cloth or lid for 1 hour or until the dough is double in size.
6. Take anther bowl mix stuffing ingredients and keep aside.
7. Add garlic , Knead again until the dough comes back to its original size.
8. Divide the dough into three equal sized balls and shape into round.
9. Apply oil and add stuffing sprinkle mozzarella cheese and oregano spice mix and fold into half circle. 
10. Put on a well greased baking tray. Lightly brush each loaf with cold water or milk and also sprinkle some oregano seasoning. 
11. Leave the tray in a closed cupboard for 1/2 hour or until the loaves are double in bulk. Make slits on the top with scissors.
12. Bake in a hot oven at 200 degree C (450 degree F) for 10 minutes. Reduce the temperature to 180 degree C (400 degree F) and bake for a further 7 to 10 minutes.
13. Brush with a little butter and heat in the oven for a few minutes.

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.

Chocolate Ice Cream

Ingredients: 

• 1/2 cup (60 grams) chopped dark chocolate
• 2 tsp cornflour
• 1 cup milk
• 3 tbsp castor sugar
• 3/4 cup (100 grams) fresh cream

Method

1. Heat 2 tablespoons of water in a saucepan and bring to a boil. Remove from the fire, add the dark chocolate and mix well to get a smooth sauce. Keep aside.
2. Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside.
3. Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour and castor sugar and cook for a further 2 to 3 minutes, stirring continuously.
4. Remove from the heat and cool completely.
5. Whip the cream till soft peaks form.
6. Gently fold the cooled milk mixture and the melted chocolate into the whipped cream using a spatula.
7. Pour into a freezer-proof dish and freeze till slushy.
8. Remove from the freezer and beat with a whisk till it is smooth and creamy.
9. Freeze again till firm.

Tips

You can also add white or dark chocolate chips into this recipe at step 8, to get Chocolate Chip Ice-cream.

Mulliugatawny Soup

Ingredients

• 1/2 cup soaked Split Red lentils
• 2 tbsp oil
• 1 tbsp garlic chopped
• 1/2 tsp ginger chopped
• 2 tbsp fresh coconut
• 10 to 12 kadi patta
• 1/2 Green apple
• pinch Turmeric Powder
• 1 tsp madras curry powder
• 1 cup vegetable stock
• 1/2 cup Coconut milk
• 1 tsp Black peppercorns
• 1 tsp lemon juice
• Salt – to tast
• Water as per need

For Garnish
Coriander

Method:

1. Heat oil in Pressure cooker then add ginger, garlic and stir.
2. Add fresh coconut, curry leaves, turmeric powder, red lentil, madras curry powder,salt, apple, vegetable stock and water mix well.
3. Make 2 whistle and cool down.  
4. Grind the lentil mixture and make it to a smooth paste.
5. Strain and bring the soup to a boil again.
6. In deep pan, add smooth lentil paste, water and boil it.
7. When it starts boiling add coconut milk, pepper powder and stir.
8. Switch off flame and add lemon juice mix well.
9. Garnish with cream and serve hot.

Eggless Brownies

Preparation Time :11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Ingredients:

• 100 g dark chocolate
• 1 1/3 cup Maida (Refined flour)
• 2 tsp baking powder
• 130 g butter
• 1 cup powder sugar
• 1/2 cup milk
• 1 tsp vanilla essence
• 1/2 cup walnut chopped

Method:

1. Preheat oven to 180°C/ 350°F.
2. Grease an eight-inch square cake tin. 
3. Sift flour and baking powder.
4. Combine chocolate and butter in a large microwave bowl and soften, uncovered, for a 20 sec on Microwave HIGH (100%) or melt it in a double boiler.
5. Beat sugar and vanilla essence and blend well.
6. Add the sifted flour, milk and mix well.
7. Add walnut kernels mix well.
8. Pour the mixture into the prepared cake tin.
9. Bake in the preheated oven for twenty five to thirty minutes.

Muesli Strawberry Smoothi

Ingredients:

• 1/2 cup milk
• 3 tbsp muesli 
• 1/3 cup Hung Curd
• 2 teaspoons honey
• 1/2 cup strawberries

Method:

1. In Mixing jar, combine all ingredients and blend together.
2. Garnish with strawberry and mint.
3. Serve with ice cubs.

Corn Cutlet

Ingredients:

• 1 cup Corn kernels Boiled 
• 4 tbsp Oil 
• 2 small Onions chopped
• 15 Fresh mint leaves 
• Fresh coriander leaves a few sprigs
• 1 1/2 Cooked rice
• 2 Potatoes boiled peeled and mash
• Salt to taste
• 2 Green chillies chopped
• 1/2 tsp Crushed red chillies
• 1 cup Fresh bread crumbs

Method:

1. Heat 2 tbsp oil in a non stick pan. Add onions and saute. 
2. In bowl add corn, finely chop coriander and mint leaves.
3. When the onions turn a light brown, add it to the corn.
4. Add cooked rice, mashed potatoes, salt, green chilies, crushed red chillies, coriander and mint leaves and mix well mashing the contents slightly. 
5. Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.
6. Heat 2 tbsp oil in another non stick pan.
7. Divide into equal portions and shape each portion into an round shaped cutlet.
8. Shallow fry till both sides are equally golden.
9. Serve hot with Green chutney.