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.