Besan Chila(Pudla)

A traditional Gujarati dish, this gujju snack is more famous in the south of Mumbai  It is slowly spreading its wings to the other regions too. Puda may be sweet or savoury, deep-fried or tava-cooked. Here is a mildly-spiced version of puda made with Besan and some spices. Its Indian savory pancake or veg. omelet .

Preparation Time: 5 mins
Cooking Time: 8 mins  
Makes 8 chilas



Ingredients

• 1 cup besan (bengal gram flour)
• 1/4 cup finely chopped coriander (dhania)
• 1grated onion
• 1 tsp chilli powder
• 1 tsp finely chopped green chillies
• 1/4 tsp asafoetida (hing)
• 1 tsp garam masala
• 1 tsp lemon juice
• salt to taste
• 3/4 tsp fruit salt
• oil for greasing

For Serving
green chutney

Method:

1. Combine all the ingredients along with ½ cup of water in a deep bowl and mix well.
2. Heat a non-stick tava (griddle) on a medium flame and grease it lightly with oil.
3. Pour ¼th portion of the mixture on it and spread it evenly using a ladle to make a thin pancake.
4. Sprinkle of  Oil evenly over it using a spatula.
5. Cook on a medium flame till the chila turns golden brown in colour on one side.
6. Turn over, cook on a medium flame for another minute and fold over using a spatula to make a semi-circle.
7. Place the chila on a plate and serve immediately with Green chutney.

Matar Paneer Pulao

one more recipe from rice. its very easy and quick healthy recipe of pulao. Quick and suitable for lunch dinner and tiffine, So lets start.

Preparation time: 10 min
Cooking Time : 20 min
Serving : 3


Ingredients

• 1 cup long grained rice (basmati)
• 1 onion , sliced
• 1 tbsp ginger (adrak) , chopped
• 1 tbsp garlic (lehsun) , chopped
• 1 cup Paneer(cottage cheese )
• 1/2 cup boiled peas
• 1/3 cup capsicum & carrot
• 3 tbsp curds (dahi)
• 1 tsp Pulao masala powder
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 1 tsp lemon juice
• 1 tsp oil
• salt to taste

Method

1. Wash the rice and keep aside.
2. Put 2 cups of water to boil & Add Rice . when its cook & drain water and keep aside.
3. Heat the butter and oil in a pan, add tejpatta(tamal patra), onion slices, ginger and garlic and stir for some time.
4. Then add the peas, capsicum, carrot, mix well.
5. Finally, add the Boiled rice, curds, pualo masala powder, garam masala coriander, lemon juice, Paneer and salt mix well & cook for 2 min.
6. Garnish with green onion and Serve hot.

Pad Thai Noodles

These flat rice noodles are cooked and tossed with paneer, spring onion, bean sprouts, peanuts, garlic and other spices. Use up the remaining peanuts for a garnish. 

Preparation Time: 10 mins   Cooking Time: 10 mins    Makes 2 servings
Ingredients:
For sauce:

• 1/2 cup water
• 1 tbsp temarind pulp
• 2 tbsp hot & chilli sauce
• 2 tsp soy sauce
• 1 tbsp kasmiri chili paste
• 2 tbsp brown sugar

Other ingredients:

• 4 tbsp oil
• 1/2 cup bell paper Juliana cut
• 1/2 cup par boiled Broccoli
• 3/4 cup Roasted peanut, roughly chopped
• 200 boiled thai noodles (boiled flat rice noodles)
• 5 to 6 basil leaves
• 1/2 tbsp chopped garlic (lehsun)
• 1/4 cup chopped spring onion greens
• 3/4 cup paneer (cottage cheese) cubes
• 1 tbsp lime juice 
• 3 tbsp spring onion green
• salt to taste

For The Garnish

• 2 tbsp chopped roasted peanuts
• 1 tbsp chopped coriander (dhania)

Method:

1. In pan Add sauce ingredients mix well cook till sauce become thick.
2. In anther pan Add oil , add ginger saute for min.
3. Add bell parer, peanut , mix well and cook on a high flame for 2 to 3 minutes.
4. Add the paneer, prepared sauce, basil , lemon juice, salt and spring onion greens and cook on a high flame for 2 to 3 minutes.
5. Serve hot garnished with peanuts, spring onion greens and coriander.

Pav bhaji

Very popular street food . This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling.
i have already posted home made ladi pav recipe.

Preparation Time: 15 mins.   Cooking Time: 20 mins.    Serves 4.

Ingredients

For the pav
8 ladi pavs
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji
1/2 cups potatoes,
3 tbsp chopped cabbage
1 cup cauliflower, finely chopped
2 brinjal
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter

To be ground into a chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic (lehsun)


Method
For the bhaji
Boil the cauliflower, peas and , potatoes, brinjal, carrots, cabbage till they are soft. Drain out the excess water.
Heat the butter in a large pan, add the onion and capsicum and saute for 2 minutes. Then, add the prepared chilli-garlic paste and saute till the onion softens.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
Add the boiled vegetables and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav
Slice each pav into 2 horizontally. Apply a little butter to each side.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed
Serve the hot bhaji on 4 individual plates and top with the butter, onion and coriander.
Serve with the hot pav and lemon wedges.

Brownie Batter Cookies

Preparation time : 15 min
Baking time: 15 min
Serving :15 to 20 cookies

INGREDIENTS:

• 70 g dark chocolate, chopped 
• 3 tbsp cream
• 1/4 cup unsalted butter
• 4 1/2 tsp enr-g  powder (egg replacer)
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 tablespoons unsweetened natural cocoa powder
• 1/2 teaspoon instant coffee powder
• 1/4 teaspoon baking powder
• pinch salt, optional and to taste
• 1 cup semi-sweet chocolate chips

Method:

1. Preheat oven to 350 F/180 C and grease Backing tray or baking tray lined with Backing sheet , keep aside.
2. In bowl add chocolate, cream and melt in double boiler. keep aside.
3. In a large, mixing bowl, Add butter, sugar whisk until smooth.
4. Take another bowl add enrg powder and 3 to 4 tbsp warm water whip until light fluffy.
5. Now Add butter mixture and powder mixture, vanilla, instant coffee powder, mix well.
6. Sift flour, baking powder, cocoa powder.
7. Combine all the dry & wet ingredients, chocolate mixture, in a bowl and mix gently till the mixture binds well.
8. Dough will Refrigerate for hour.
9. Divide the mixture into equal portions and shape each portion into lightly flat round cookie.
10. Arrange the cookies on the baking tray and Sprinkle sugar on cookie top. 
11. Bake in a pre-heated oven for at 180°c (360°f) for 10 to 15 minutes.
12. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary.
13. Allow cookies to cool in pan for at least 15 minutes before removing them. 
14. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Note:

If you want to make brownie chocolate chips cookies add 1 cup chocolate chips in dry ingredients and make dough.

Rosemary Loaf

Preparation Time: 1 hour.
Cooking Time: 40 mins.
Makes 1 Big loaves.


Ingredients

• 2 cup plain flour (maida) or 350g maida
• 2 tsp fresh yeast or 1 tsp instant yeast
• 2 tbsp sugar
• 2 tbsp ghee or margarine or butter
• 1/2  tsp salt
• 1 tbsp rosemary fresh or dry

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, 1 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 20 minutes. Reduce the temperature to 180°F and bake for a further 15 to 20 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.

Europa Sandwich

Preparation time : 15 min
cooking time : 15 min
serving : 2


Ingredient:

For Marination  :

• 1 tsp Oil
• 1 tsp garlic powder
• 1 tsp mix herbs
• 1 tsp paprika
• 2 tsp mustered sauce
• 1/2 tsp pepper powder
• 1 tsp pizza Masala
• 2 tsp vinegar
• 2 big Potatoes Sliced , boiled

For Sauce

• 1 red capsicum
• 2 tsp Mayonnaise
• 2 tsp garlic paste
• 2 tsp ketchup
• 1 tsp lemon pepper(optional)
• 1/2 tsp pepper powder
• 2 tsp mix herbs
• 2 tsp sun dry tomatoes
• 2 tsp pizza Masala
• 2 tsp chopped basil
• Salt

For Stuffing:

• 2 tbsp honey
• 2 mustered sauce
• 3 tbsp capsicum
• 3 tbsp cucumber
• 3 tbsp onion
• 4 to 5 drop tabesco sauce
• salt to taste

For assemble:

• Bread sliced
• Butter

Method:

1. In big Bowl Add marination Ingredients and mix well.
2. Now Add Potatoes And keep aside for marination 10 min.
3. Apply Oil On red capsicum and roast on gas stove.
4. After roasting Remove Black skin on capsicum and chop into small pieces.
5. Take one Mixing Jar Add capsicum And Reaming ingredients of sauce and grind well make smooth paste. Now sauce is ready.
6. Now Take another Big Bowl Add Stuffing Ingredients mix well.
7. Assemble:
8. First Take 3 Bread Slice And apply Butter on one Side.
9. Take one slice of bread arrange potatoes on it put another slice of bread and apply sauce and arrange stuffing on it then put one more slice of bread.
10. Now make More Sandwiches.
11. Heat The Sandwich maker and Grill the  Sandwiches.
12. Serve hot with Fresh Juice.

Gobi Manchurian

This spicy starter has become famous all over India. With sharp taste of ginger and garlic, these crisp-fried cauliflower florets are a delight to bite into. really tasty dish that you can serve as a starter.

Preparation time: 5 min.
Cooking time : 15 min
Serving : 2

Ingredients

For The Cauliflower

• 2 1/4 cups cauliflower florets
• oil for deep-frying

Make Thick Batter (using Water)

• 1/2 cup plain flour (maida)
• 1/4 cup cornflour
• freshly ground black pepper (kalimirch) to taste
• 1 tsp soy sauce
• salt to taste

Ingredients:

• 2 tbsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp finely chopped green chillies
• 1 tsp ginger (adrak) paste
• 2 tsp finely chopped celery , optional 
• 1 cup chopped spring onions (whites and greens)
• 1 tbsp red chilli sauce
• 1 tsp soy sauce
• 1 tsp vinegar
• 1 tsp cornflour + 2 tbsp water
• 
  
• For The Garnish
• 1 tbsp finely chopped spring onion greens

Method:

1. Heat oil in kadai.
2. In big bowl add ingredients of batter and using water make thik batter.
3. Dip each marinated cauliflower floret in the prepared batter and deep-fry on a medium flame a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
4. In pan add oil, add garlic, ginger, green chilly saute for min.
5. Add the celery and spring onions and saute on high flame for 1 minute.
6. Add the red chilly sauce, soy sauce, vinegar and salt and saute on a high flame for 1 minute.
7. Add the cornflour-water mixture, mix well and cook on a high flame for a few seconds.
8. Add the deep-fried cauliflower florets, toss well and cook on a high flame for 2 minutes, while stirring occasionally.
9. Serve immediately garnished with spring onion greens.

Instant Kadai Paneer

Prepration Time : 20 min
Cooking time: 10 min
Serving : 2 

Kadai paneer Masala Ingredients:

• 1/2 tsp oil
• 2 tbsp coriander seeds
• 6 pcs kasmiri red chili
• 2 small pcs cinnamon
• 2 clove long
• 2 pcs tej patty

Method:

1. In pan roast all ingredients and when its cool grind them and make Kadai masala.

Ingredients:

For Paste:

• 1/2 cup onion birasto (fried onion).
• 3 to 4 pod garlic
• 2 pcs green chilli
• 1 small ginger
• 1 cup Tomatoes

For gravy:

• 4 tbsp oil
• 1 tsp red chilil powder
• 1 1/2 tsp kadai masala
• 3 to 4 tbsp Fresh malai
• 100 gm Paneer
• Salt to taste

Method:

1. In mixing jar add all ingredients of paste and make smooth paste.
2. In pan add oil, add paste saute for 5 min.
3. Now add kadai masala, chilli powder mix well cook for 2 min.
4. Add malai and paneer , salt mix well cook for 2 min.
5. Ready Kadai Paneer garnish with coriander.

Curd Rice

This dish very famous in south India. Good combination of curd with rice and health too. good for kid's tiifin box.



Preparation time: 10 min
Cooking time: 15 min
Serving : 2

Curd Rice

Ingredients

• 1 cup rice
• 1/2 tsp mustard seeds
• 1/2 tso cumin seeds
• 1 tsp urad dal
• 1 tsp roasted chana dal
• 1 tbsp ginger (adrak) , chopped
• 1 tbsp green chilli , chopped
• 1 tbsp kaddi patta(curry leaves)
• 1 cup curds (dahi)
• 1/3 cup buttermilk
• 3 tsp oil
• salt to taste

Method

1. Wash the rice and keep aside.
2. Put 1 1/2 cups of water and 1/3 cup butter milk to boil & Add Rice . when its cook & drain water and keep aside.
3. Heat the butter and oil in a pan, add mustered seeds , cumin seeds when its crackle add urad dal, chana dal , ginger and green chilli  and stir for some time.
4. Then slow the flame and add  kadi patta, curd, rice, mix well and cook for 2 min.
5. Serve hot.

Spinach and Ricotta Cheese Muffine

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

Ingredients:

• 1 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup melted butter
• 1/2 cup chopped spinach
• 1 tsp dry basil
• 1/2 tsp mix herbs
• 1 tsp Paprika
• 1 tsp salt
• 1 tsp chiili flex
• 1 tbsp jalapeno, to garnish
• 1/3 cup Parmesan cheese or cheddar cheese
• 180 g ricotta cheese
• 1/2 cup milk

Instructions:

1. Preheat oven to 350°F; line 12 muffin tins with paper liners. keep aside.
2. In a small bowl mix together flour, baking powder and salt.
3. In a large bowl, using electric mixer, beat together the butter, milk and soda until well combines. 
4. Add flour mixture  beat on low speed and mix well.
5. Add spinach, cheese, basil, paprika , herbs  and mix well with spechula.
6. Scoop 1 tbsp batter into prepared pans then add 1 tbsp ricotta cheese then add 1 tsp better.
7. on top of batter add one slice of jalapeno and sprinkle some chilli flex.
8. 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.
9. Ready Yummy muffins  for serving. 
10. Serve with Italian cheese dip.

Eggless Cheese Masala Oats Scones

Easy, Cheesy, Quick, healthy, breakfast, just mix all ingredients with milk and bake it. Perfect scones to serve any time of the day, soft, easy and cheesy.

Eggless Cheese Masala Oats Scones

Preparation time : 5 min
baking time : 15 min
Serving : 2

Ingredients:

1/2 cup Pepper and curry Oats  packet (i used saffola oats )
1/2 + 1/3 cuprefined flour
1/2 tsp baking soda
1/4 cup butter
½ teaspoon salt
1¼ teaspoons crushed black peppercorns
2 tablespoons sugar
1/3 cup curd
1/3 cup Process cheese + 1 cube of cheese
1 teaspoon Fresh parsley

Method:

1. Preheat oven at 180°C. Place a silicon sheet on a baking tray.
2. In bowl add refined flour, soda, salt, sugar, Pepper and curry Oats, 1 tsp chopped parsley, peppercorn.
3. Add cubed butter into the flour. Rub the flour and butter until the flour is crumbly.
4. Add in 1/3 cup grated cheese.
5. Add curd in the center and mix until you get a soft dough. Do not knead. Just mix lightly.
6. Dust worktop with little flour. Place dough on it and spread into a 2 inch thick disc. Cut out 8 small discs from it. These are scones.
7. Sprinkle the remaining cheese and sage evenly on all the triangles.
8. Bake for 15 minutes.
9. Remove scones from oven and place on a serving plate.
10. Serve with ketchup.
    

Jodhpuri Pulao

Preparation time : 5 min
Cooking time : 10 min
serving : 2

Ingredients

• 3 tbsp ghee
• 1 cup Boiled long grained rice (basmati)
• 1 tbsp ginger (adrak) , chopped
• 1 tbsp garlic (lehsun) , chopped
• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 2 pcs big cardomon 
• 2 to 4 pcs dates
• 2 tbsp cashew 
• 2 tbsp almond
• 1 tsp kitchen king masala
• 1/3 cup boiled peas
• 1/2 cup par boiled cauliflower, capsicum & carrot
• 2 tbsp coriander chopped
• salt to taste

Method

1. Heat the ghee in a pan, add cumin seeds, fennel seeds, ginger and garlic and stir for some time.
2. Then add the peas, capsicum, carrot, mix well.
3. Finally, add the Boiled rice, salt, kitchen king Masala, coriander, mix well & cook for 2 min.
4. Serve hot with Navabi Dal.

Soya Paneer Paratha

Protein-rich soya granules make a very versatile ingredient, which is liked by young and old alike. It fits well into a lot of dishes, from upmas to subzis. Here is a strikingly flavourful preparation of soya granules , mashed potatoes and Paneer made Paratha called soya Paneer Paratha.

Preparation Time: 15 mins  

Cooking Time: 10 mins
Serving : 3 to 4


Ingredients

For The Filling

• 1/2 cup Boiled soya granules
• 1/2 cup crumbled paneer (cottage cheese)
• 1/4 cup boiled potato mashed
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp chopped green chillies
• 1 tsp dried mango powder (amchur)
• 1/2 tsp chat masala
• a pinch of turmeric powder (haldi)
• 1/2 tsp red chili powder
• 1/4 tsp coriander powder
• salt to taste
• oil for frying 

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd


Method:

1. Combine all the filling ingredients in a deep bowl and mix well.
2. Divide the mixture into 6 equal portions.
4. Roll a portion of the dough into a circle using a little whole wheat flour for rolling.
5. Place one portion of the filling in the centre of the circle.
6. Bring together all the sides in the centre and seal it tightly.
7. Roll again into circle using a little whole wheat flour for rolling.
8. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
9. Serve hot with fresh curds.

Soya Vege Cutlet

"Yummmy, tasty" Those are exactly the words that will be on your lips after you taste a Soya Cutlet. A combination of protein-packed and fibre-rich soya granules makes this a healthy snack. Unlike traditional tikkis that are completely potato based, this one uses a small quantity of potatoes combined with whole bread slices for binding. This innovative twist not only reduces the amount of starch, it also improves the texture and flavour of the tikkis, making them all the more Delicious.

Soaking time:  15 minutes

Preparation Time: 15 mins  

Cooking Time: 10 mins
Makes 10 cutlets


Ingredients

• 1/2 cup Boiled soya granules
• 1 boiled green Banana
• 1/4 cup crush, peas
• 1/4 cup crush, cabbge 
• 4 whole wheat bread slices
• 1/4 cup boiled potato mashed
• 1/4 cup crush american Corn
• 1/4 cup grated carrot
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp chopped green chillies
• 1/2 tsp ginger (adrak) paste
• 1 tsp dried mango powder (amchur)
• 1 tsp chat masala
• a pinch of turmeric powder (haldi)
• salt to taste
• oil for frying 

Method:

1. Blend the whole wheat bread slices in a mixer to a coarse powder. Keep aside.
2. Combine all the ingredients, including the coarsely powdered whole wheat bread and soya granules in a deep bowl and mix well.
3. Divide the mixture into 9 equal portions and shape each portion into a flat, round cutlet.
4. Heat oil in a Kadai.
5. Place 3 cutlets on it and cook on a medium flame till they turn golden brown in colour from both the sides.
6. Serve immediately with healthy green chutney or ketchup.

Soya Tamatari Curry

A protein rich dish with a tangy tomato gravy, this dish is a perfect accompaniment to bread, rotis, or rice.

Preparation Time: 15 mins
Cooking Time: 30 mins  
Serving : 4

 Ingredients

• 1 cup soybeans , soaked overnight
• 5 tomatoes , roughly chopped
• 3 tbsp oil
• 1 capsicum , finely chopped
• 2 onions , finely chopped
• 1/2 cup shredded mint leaves (phudina)
• 3 garlic (lehsun) cloves
• 5-6 green chillies
• 2 tsp fennel seeds (saunf)
• 4 cashew nuts (kaju)
• 4 almonds (badam)
• salt to taste
• 1 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp coriander (dhania) seeds powder
• 1 tsp garam masala

Method

1. Drain the soya beans, add enough water and salt, mix well and pressure cook for 8 to 10 whistles or till they are cooked.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat 1 tbsp oil in a kadhai and add the garlic and saute for 30 seconds.
4. Add the green chillies, cashewnuts, almonds, fennel seeds , mix well and saute till the nuts start turns golden brown.
5. Add half the onions and saute till they turn golden brown.
6. Add half the tomatoes and salt, mix well and cook till the onions and tomatoes are cooked and mashed.
7. Remove from the flame, cool and blend in a mixer along with mint till smooth. Keep aside.
8. Heat the remaining 2 tbsp of oil in the same kadhai and add the remaining onions and saute until light golden.
9. Add the capsicum , remaining tomatoes,mix well and saute for 2 minutes.
10. Add the chilli powder, turmeric powder, coriander seeds powder and garama masala, mix well and saute for 1 minute.
11. Add the paste, mix well and saute for 2 minutes.
12. Add some water in which the beans were boiled, mix well and cook for 5 minutes.
13. Add the cooked soybeans and mix well and add water and  cover the soybeans, simmer for around 4-5 minutes, while stirring occasionally.
14. Serve hot garnish with cream, coriander.

Gulkand Kulfi

Today i m sharing 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. Gulkand kulfi is combination of fresh condensed milk and gulkand. Gulkand Kulfi is one of the perfect desserts in summer.

Cooking Time : 20 min

Freezing Time : 7 to 8 hr

Serving : 6

Ingredients:

• 500 g full-fat milk
• 4 tsp sugar
• 2 tbsp corn flour
• 100 g condensed milk
• 4 tbsp milk powder
• 1/3 cup gulkand
• 2 drop rose essence 
• 4 to 5 drop green colour

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 min  scraping the sides in between, while stirring continuous.
4. When mixture become thick add condensed milk, gulkand, rose essence  and boil for anther 10 to 12 min while stirring continuous, Switch off the flame and allow the mixture to cool completely.
5. Once cooled, add green colour and mix well then 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 center of the kulfi and pull it out.
7. Serve immediately.

Kandi podi(Andhra style)

Kandi podi a classic Andhra recipe which is actually a flavorsome, protein packed lentil spiced powder. South Indian cuisine is popular for its variety of gun powders where Kandi podi is one among the most wanted ones.

Kandi podi is not a very spicy powder like the other milagai podi but is prepared of dry roasted dals (lentils) with other spices to give a nice aromatic fragrance and delicious to eat with plain rice and ghee (clarified butter). A dish that is available in every South Indian house and restaurants.


Normally in Andhra it’s a customary to eat rice first with the Kandi podi and ghee and later with fresh pachadis and pickles and thereafter the sambar and rasam.

Kandi Podi is usually eaten, mixed with white rice and a drizzle of ghee. Kandi podi is prepared with a combination of the Tur dal and channa dal, dry roasted along with red chillis and other spices to a coarse powder. It’s an absolute delight to the senses and almost addictive. Dals or lentils is staple food in every Indian home and is rich in proteins, vitamins and nutrition to the human body.

Ingredients:

• 1 cup toor dal 
• 10- 15 Red chillies
• 1/2 cup channa dal or Dhalia (fried channa dhal) 1Cup
• garlic 3-4 Clove
• curry leaves Few
• Hing pinch
• Salt to taste

Method:

1. Heat Pan Add all ingredients and dry roast all ingredients on slow flame.
2. Make sure that all the ingredients are nicely cooked in a very slow flame.Let it cool for 10 min.
3. Grind them in to a fine powder.

Ragooni Paratha

Every one loves the traditional aloo ka Paratha and a lot of us thoroughly enjoy the occasional Gobi ka Paratha. This is delectable combination that everyone can enjoy.Try Somthing New in Paratha.

For Stuffing :

• 2 tsp oil
• 1 tsp cumin seeds
• 1 chopped onion
• 1 tsp grated ginger
• 2 pc green chili, chopped 
• 1 tsp red chili
• 1/2 tsp pepper powder
• 1 tsp Garam masala
• 50 g soy Granul
• 1 medium boiled Potatoes
• 100 g Paneer
• 4 tbsp coriander , chopped
• 1 tbsp mint leaves chopped
• salt to test
• Corn flour Slary
• Oil for Shallow Fry

For Dough :

• 1 cup Plain Flour 
• 2 tsp oil
• 1 tbsp curd
• 1/2 tsp backing power  
• Salt
• water as per need

For Dhugar:

• Onion Slice 
• Kolsa(Chrcole)
• Ghee

Method

1. In bowl, Mix dough ingredient together  and making soft dough, keep aside 15 min.
2. In pan add oil , cumin seed , onion , green chili, ginger , saute for 1 min and transfer in bowl and keep aside.
3. Boil Soy grnual then wash 2 times with clean water.
4. Squeeze water from soya.
5. Add soy, paneer, potatoes, in masala bowl and mix well.
6. Add coriander , mint , mix well.
7. In Bowl arrange or put it two onion Slice. Put hot Kolsa on it and pour 2tbsp ghee on kolsa.
8. Cover lid For 5 min.  
9. Now remove Kolsa and onion slice from stuffing and  Mix once.
10. Roll out one portion of the dough into a circle using plain flour for rolling.
11. Place one portion of the stuffing in the center of the circle. Bring together all the sides in the center and seal tightly.
12. Roll out again using plain flour.
13. Cook on a hot tava (griddle), using a little oil, until both sides.
14. Now Heat 5 to 6 tbsp Oil in Pan again shallow fry Paratha.
15. Serve hot.

Moong Dal Sheera

For all the sheera lovers, this recipe is divine. It is coarse and sweet. It takes a long time to cook, but it’s worth the effort.

Preparation Time: 10 mins
Cooking Time: 30 mins  
Makes 6 servings


Ingredients:

• 1/2 cup yellow moong dal (split yellow gram) ,
• a few saffron (kesar) strands
• 1/2 cup ghee
• 1/2 cup milk , warmed
• 1/4 cups sugar
• 1/2 tsp cardamom (elaichi) powder

For The Garnish

• a few almonds (badam) and pistachio slivers
• a few saffron (kesar) strands

Method:

1. In pan Add moong dal roast on medium flame after roasting keep aside for cooling.
2. Add in mixing jar and grind coarsely.
3. Dissolve the saffron in 1 tbsp of warm milk and keep aside.
4. Now In pan add ghee and moong dal mix well cook for 10 min or till it becomes golden brown in colour, while stirring continuously.
5. Add the warm milk and 1 cup of warm water and cook on a slow flame for 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.
6. Add the sugar, cook and cover on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.
7. Add the prepared saffron- milk mixture and cardamom powder, mix well.
8. Serve hot garnished with almond and pistachio slivers.

Milagai Podi

The Milagai Podi, fondly called “Gun Powder” by south Indian food fans, is an all-time favourite accompaniment to idlis and dosas. When a spoonful of the powder is served, spice lovers fondly make a small hole in its centre, add a spoonful of til oil or ghee into it, and mix gently with their index finger, to make a chutney like paste with a fresh and irresistible aroma. Some even like to coat their idlis with this powder before packing in a lunch box. You can vary the spiciness of this powder by varying the quantity of chillies, and you can also decide whether you want to grind it smoothly or coarsely. Coarsely powdered Milagai Podi has a wonderful texture similar to hand-pounded masala and is favoured by many. Store the powder in a glass or earthen jar in a cool and dry place away from sunlight. It can be used for more than a month.


Preparation Time: 5 mins
Cooking Time: 7 mins
Makes : 1 cup

Ingredients

• 1/2 cup whole dry kashmiri red chillies , with the stem removed
• 1/2 cup urad dal (split black lentils)
• 1/2 tsp asafoetida (hing)
• 1/2 tbsp sesame seeds (til)
• 1 3/4 tbsp grated jaggery (gur)
• salt to taste

Method:

• Heat the non-stick pan, add the urad dal, sesame seeds, red chilli and asafoetida and dry roast on a slow flame for 2 minutes.
• Combine the coarsely powdered chillies, salt and the urad dal-sesame seeds mixture in a mixer and blend to a smooth powder.
• Add the jaggery and blend again till smooth.
• Store in an air-tight container and use as required.

Kanchipuram Idli

special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.

Preparation time : 10 min.
 Fermenting Time:  10 hours.
Cooking Time : 15 min.
Serve : 2

Ingredients:
2 cup Idli rice
1 cup raw rice
1 cup Urad Dal
1 tsp cumin seeds
1 tsp pepper
1 tbsp + 1/2 tsp sesmee oil
1 tsp ghee
1/2 tsp ginger
Salt as per taste

Method:

1. Soak the raw rice, idli rice and urad dhal  together in water for 6-7 hrs or overnight.
2. After 6 hrs, grind it in grinder. While grinding do not make it  little coarse paste and keep it aside for 8 hrs( or till it gets fermented).
3. Add salt mix well.
4. The batter should be of normal idli batter consistency.
5. Before making, take a portion of batter in a vessel.
6. Crush the pepper coarsely and add the Whole cumin seeds.
7. Add the grated ginger, 1 tblsp of sesame oil and ghee.
8. mix together nicely . Grease a bowl with sesame oil and pour the batter.
9. Steam it for 20 mins or check inserting a tooth pick  .If it comes out clean then it is done.
10. Cut into pieces and serve with Idli Podi.

Schezwan Corn Bhel

Preparation Time : 10 min
Cooking time : 15 min
Serving : 2

Ingredients:
For Instant Manchurian:

• 2 slice of bread
• 1 tsp ginger green chilli paste
• 1 tbsp onion chopped
• salt to taste
• cornflour
• water as per need
• oil for frying

For Bhel:

• 1 tsp oil
• 1 tsp garlic
• 1 tsp ginger green chilli paste
• 1 cup boiled corn
• 2 tbsp chopped capsicum
• 1/2 tsp aaji-no-moto
• 4 tbsp schezuan sauce
• 1 tsp soy sauce
• 1 tsp vinegar
• Fried noodles as per need
• salt to taste

Method:

Instant Manchurian

1. In Bowl add crush bread slice, chilli paste, onion, salt, 2 tsp water mix well and make small balls.
2. In Plate add cornflour and roll ball in corn flour.
3. Fry balls and instant Manchurian are ready. 

Bhel:

1. In pan add oil, garlic paste, chilli paste, onion saute for min.
2. Now add Corn, capsicum, aaji-no-moto, schezuan sauce, soy sauce, vinegar, salt mix well and cook for min.
3. Now add Instant Manchurian mix well.
4. Serving hot with Fried noodles. 

Corn Paneer Soup

Preparation time : 10 min
cooking Time : 10 min
serving : 2

Ingredients:

• 1 tsp butter
• 1 tsp garlic
• 1 cup boiled corn
• 2 tbsp corn flour
• 5 to 6 floret Broccoli
• 1/2 tsp pepper powder
• 1/2 tsp aaji-no-moto
• 1 lemon zest
• 1 tsp lemon juice
• 1/2 tsp schezuan sauce
• 1 tsp soy sauce
• 3 tbsp paneer(Cottage cheese) cube
• 1 tbsp chopped coriander
• salt to taste
• Water

method:

1. In Pan add butter, garlic saute then add boiled corn mix well.
2. Add cornflour saute for 2 min then add 1 cup water mix well.
3. Add Broccoli, salt, aaji-no-moto, pepper powder, mix well cook for 5 min when its boiling then add lemon zest, soy sauce and lemon juice mix well.
4. At serving time add Coriander and paneer cube and serve Hot.  

Chakli(Chakri)

chakli is a deep fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. they are also known as murukku in south. chakli or chakri are made as a part of the diwali faraal (diwali snacks & sweets) in maharashtra and gujarat. there are many versions of making chakli.
This tempting south indian version of chakli is made using rice flour enhanced with sesame seeds and cumin seeds (optional). i will learn this recipe on of my friends Dolly Faldu.
Chakli are very tasty crispy outside and soft and cruncy inside......I love it very much...:)

Preparation Time: 10 mins
Cooking Time: 25 mins  
Makes 30 chaklis

 Ingredients

• 1 cup rice flour (chawal ka atta)
• 1/2 cup curds (dahi)
• 2 tsp sesame seeds (til)
• 1 tsp green chilli paste
• 1 tsp oil
• salt to taste
• oil for deep-frying

Method:

1. Combine all the ingredients in a bowl, mix well and knead into a stiff dough using little Curd. do not add water.
2. Put the mixture into a chakli press and press out round whirls of the dough on a flat surface.
3. Heat the oil in a kadhai, deep-fry the chaklis, a few at a time on a medium flame, till they turn light brown in colour and crisp from both sides. 
4. Drain on absorbent paper.
5. Cool and store in an air-tight container.