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.