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Thursday, December 19, 2013

Kala Jamoon

Ingredients:

Khoya (mava)................350 gms
Paneer.......................... 200 gms
 sugar............................65gms
Water...........................4 cups
Cardamom powder.......½ tsp
Milk..............................1 tbsp (if required)
Ghee for deep frying

Method:

1.       Make q string syrup of sugar and water
2.       Mash, grate or crumble khoya and paneer together.
3.       Add cardamom powder, flour and knead well till smooth.
If too dry, add a little milk. Form a soft dough.
4.       Make small balls out of the dough rolling lightly between palms. The balls should be half the size of Ping-Pong balls.
5.       Heat ghee till slightly fuming. Cool for 3 minutes.
6.       Add some balls, and allow them to rise before putting back on heat.
7.       Fry on low heat, till dark from all over.
8.       Drain and dip into syrup. Allow to soak till next batch is ready.
9.       Repeat till all dough is exhausted. Drain and transfer to serving dish.

Note: take care not to fry on high or the jamoons will stay undone from the center. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour. A little variation is bound since the khoya may not be uniform each time.


Wednesday, October 9, 2013

Macaroni Pakoda



Ingredients

Macaroni ......................1 cup
Gram flour.....................1 cup
Boiled potatoes...............4 small
Green chilies..................4 nos
Cilantro.........................2 Tb. Sp.
Red chili powder..............1/4th tsp
Black pepper powder.........1/4th tsp
Baking soda.....................1/8th tsp
All purpose flour................2 Tb. Sp.

1
METHOD:
1.Boil macaroni with 2 glass of water and salt. 
2.Mash boiled potatoes.
3.Add some water in gram flour and mix salt, chilly powder, pepper powder,Baking soda, flour in it. 
4.Add boiled macaroni ,potatoes and green chilly powder in above mixture and prepare a batter. Add cilantro leaves in it.
5.Heat oil in a pan. Make small ball shape dumplings from batter and fry it till they turn into golden brown color.

6.Serve this pakodas hot with red and green chutney.

Tuesday, September 10, 2013

Jowar Bhakhari, jaggery, potato subzi- kids lunchbox (Tiffin)

Today's lunch menu : Jowar Bhakhari and potato subzi 
Bhakhari: 
Wheat-Jowar bhakari

Wheat flour ..................... 1 cup
Jowar flour......................  1/2 cup
Oil ...................................1 TB spoon
Carom seeds.................... 1/2 Tea spoon
Salt to taste.

Mix all the ingredients and add Luke warm water to the flour mixture. Roll out bhakari / roti from the dough and roast it on tawa. Apply some ghee (optional) on top of bhakhari so it will be stay soft. 

Potato subzi
for potato subzi I just add salt, turmeric and sugar to the cut boiling potatoes and tempered with oil and mustard  seeds and cook it in pan for 2-3 minutes. 

Sides:
Add some jaggery  on the side. Both of my kids love to eat bhakhari with little bit jaggery on the side.
Fruits: Orange.




Friday, April 5, 2013

Dudhi / Lauki Muthiya







Ingredients:


Bottle Guard (Dudhi) ......................2 Cups
Wheat Flour......................................1 Cup

Besan Flour.......................................1/2 Cup

Samolina ( Rava) .............................1/2 Cup
Ginger paste......................................1 Tbsp
Garlic paste.......................................1 Tbsp
Green chili (Finely Chopped)...........1 Tbsp
Turmeric powder...............................1/2 Tbsp
Cumin-Corriander Powder................1 Tbsp
Sugar..................................................2 Tbsp
Lemon Juice.......................................2 Tbsp
Cilantro..............................................2-3 Tbsp
Baking Soda......................................1 tsp
Plain Yogurt......................................1/4 Cup
Oil.....................................................1/4 Cup
Salt to taste




For Tempering:
Oil...................................4 Tbsp
Musterd Seeds ....................1 Tbsp
Sesame Seeds......................1 Tbsp


Garnish:
Cilantro ...................................2 Tbsp

Grated Coconut..........................2 Tbsp



Method:

1. Grate the Bottle Guard and press most of the water from it and keep it aside.
2. Now in a bowl Combine all the ingredients for Muthiya and mix well.
3. Add curd little bit at a time and mix well. If necessary then add left over bottle guard water. 
4. Divide the mixture in four equal part and roll out in cylindrical with the help of oil. 
5. Stem it in the steamer for 30-35 mins.
6. Check by inserting knife in one of the cylinder. If its come out clean then you muthiya is done.
7. Take out in a plate and let it cool and then slice them

For Tempering:

1. Heat the oil in a pan and mustard seeds in it. Once the mustard seeds crackle then add sesame seeds.
2. Add sliced muthias and toss them on a medium heat for 3-4 mins. 
3. Garnish with cilantro and coconut .



Tuesday, March 19, 2013

Eggless Black Forest Cake




Ingredients:

Self rising flour.........................1 1/2 cup

Cocoa powder..........................1/2 cup
Baking powder.........................3 tsp
Condensed milk........................1 can
Warm Milk..............................3/4 cup
Melted butter...........................1/4 cup
Whip cream.............................3 cup
Vanilla extract..........................1/2 tsp
Confectioner sugar.....................2 Tbsp
Chocolate shaving......................1 cup
Cherries in syrup .......................1 cup

Method:


For the Chocolate cake:




1. Preheat oven on 380 degree F.

2. Sift all the dry ingredients ( flour, cocoa powder, baking powder) well.
3. In another bowl mix all the wet ingredients ( condensed milk, melted butter, warm milk) nicely.
4. Now gradually add flour mixture in it and fold it with spoon in one direction. DO NOT USE  ELECTRIC BLENDER. 
5.  Take a cake pan and grease with oil and dust with little bit of flour or you can use parchment paper as a liner.
6. Pour mixture into the pan and bake on 380 degree for 12-15 min. Check with knife or toothpick. If it comes out clean then your cake is ready.
7.Take out the cake on a cooling rack. Let it rest for 5 minutes. Run a small knife or metal spatula around the sides of the pans and invert cakes onto lightly greased racks. Remove parchment paper. Reinvent cakes onto cooling rack. Let cool for at least 1 1/2 hours or until completely cooled.
8. Soak the cake nicely with spoon by applying syrup from cherry bottle ( you can also use sugar syrup instead)

For frosting:


1. Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. 
2.Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
3. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).


Assemble the cake:




Take one part of the cake and apply thick layer of  whip frosting. Add cherries on the top and gently put another layer of cake. Now cover the whole cake with whip frosting and add chocolate shavings on all the sides. Now take whip frosting in piping bag with star nozzle and make rounds on the cake and decorate with cherries. 






Home made Bun | pav | dinner roll

Bun / Pav / Dinner Roll





Ingredients:

All purpose flour............................2 cups
Wheat flour..................................1 cup
Oil..............................................3 tbsp
Dry Yeast ................................... 1 tbsp
Sugar...........................................2 tbsp
Warm Milk....................................1 1/2 cup ( plus 1/4 cup milk for brushing)



Method:

1. In a cup mix warm milk ( make sure not to over heat the milk other wise it will kill yeast)  and sugar and mix it very well. Now add yeast in the milk and mix it very gently,
2. In a bowl mix all purpose flour, wheat flour and salt and mix it very well.
3. Add Oil and yeast mixture in flour and knead it very well. If it sticks to your hand then apply some oil on your palm.
4. Apply some oil on the dough. Cover the bowl with damp cloth and keep it aside for an hour in a warm place to rise.  ( I generally prefer to put in my oven with light on)
5. After an hour the dough should rise in double. Now punch the dough lightly and knead the dough for 3-4 mins.
6. Make small balls out of the dough and place the balls on the baking sheet layered with parchment paper.
( or prepare baking sheet by applying some oil and dust with flour)
While  placing buns on the baking sheet, make sure to leave 2 inch space in between each balls.
7. Apply some milk with brush on all the balls and cover the baking sheet with damp cloth and let it rise for 45 min in a warm place.
8. After rising the buns will rise little bit. Now, brush with milk on each bun again and bake in the oven for 15-20 min for 375 degree F. or until it will turn golden brown on the top.
9. After bun is baked take it out from baking tray, apply butter on the surface and let it cool down for 10 mins.








Thursday, February 21, 2013

Apple Halwa







Ingredients:
Grated apples......................2 1/2 cups
Ghee.................................2 tbsp
Milk powder.........................1/4 cup
Milk..................................3/4 cup
Sugar.................................3 1/2 cup
Mixed chopped nuts...............1/4 cup
a few drops of vanilla essence


Method:
1. Heat ghee in a heavy bottom pan. Add grated apples in it and cook on a medium flame for 5-7 minutes.
2. Add Milk powder and mix it very well
3. Add milk and cook for another 2 minutes.
4. Add sugar and chopped nuts and cook for another 3-4 minutes until all the water  evaporated.
5. Add vanilla essence and serve hot or cool down in refrigerated and serve chilled.











Wednesday, February 20, 2013

Vatana Undhiyu | Snow peas undhiyu

Vatana ( snow peas) Undhiyu is very easy and simple recipe. It can be eaten alone as a dish or you can serve as an appetizer with matla undhiyu. While you are waiting for Matla Undhiyu to cook enjoy this spicy and healthy snack. It can be prepare in oil also but with ghee ( clarified butter) it will give a unique authentic taste.


click below for video recipe 





Ingredients:
Tender green peas ( snow peas) ........................1 cup
Carom seeds (ajwain).....................................1 tea spoon
Green chilies................................................2 finely chopped
Fresh Cilantro...............................................2 Tb spoon ( finely chopped)
Lemon Juice................................................1 tea spoon
Fresh Green Garlic.........................................2 Tb spoon
Grated Ginger..............................................1 tea spoon
Asafoetida ( hing)............................................pinch
Ghee/ oil...................................................1 tea spoon
salt to taste


Method:
1. Wash and string the peas. Make sure not to separate the segments.
2. In a pan add 1 tea spoon ghee. 
3. When the ghee start to melt add carom seeds and asafoetida in it.
4. Add ginger, garlic,green chilies and saute for half a minute.
5. Add peas, cilantro, lemon juice and salt.
6. Let it cook for a minute and transfer it into a bowl.

Note: You can use it as a separate dish or use it as a appetizer for while serving matla undhiyu.

Thursday, February 7, 2013

Spinach Kofta Pulav | Spinach Rice | RinkusRasoi




Ingredients:
Chopped Spinach     3 cups
Cooked Rice    2 cups
Onion        1 Medium Size
Capsicum (different color ½ cups)
Tomato Diced 2 small
Garlic Paste    1 tea spoon
Ginger Paste    1 tea spoon
Green Chili paste    1 tea spoon
Bay leaf        2-3 pieces
Cloves        3-4 pieces
Black peppercorn    4-5
Cinnamon     1 small stick
Cumin seeds    1 tea spoon
Baking soda    pinch
Salt to taste

 For Koftas:
Spinach Puree 2 TB spoon
Bread 2 slice
Ginger past 1 tea spoon
Green chili paste 1 tea spoon
Oil for frying
Salt to taste

Method:
To make Koftas:
1.     Remove the sides of the bread slice.
2.     Crumble bread by hand.
3.     Add spinach puree, salt, green chili and ginger paste.
4.     Mix everything together and fry small kofta in a hot oil on a medium heat.

For Rice:

1.     Boil spinach in hot water for 1 min. Add pinch of baking soda into water ( so spinach will stay green)
2.     Drain the hot water and transfer spinach in ice cold water. leave it for 1 min in cold water.
3.     Remove spinach from water and make paste in blender.
4.     Take out 2 TB spoon spinach puree on the side for Koftas.
5.     Heat 2 Tb spoon oil in a pan and add cumin seed, bay leaf, cloves, peppercorn and cinnamon.
6.     Now add ginger, garlic and green chili paste.
7.     Let the cumin splutter then diced tomato and capsicum and let it cook for few minutes.
8.     Now add spinach puree and salt. Cook for 2-3 minutes. (Don’t overcook it otherwise spinach will change the color)
9.     Now add rice into the spinach gravy and mix very gently. Make sure to mix it very well.
10. Cook for 2-3 minutes when it is ready to serve add koftas and mix everything together and serve hot with Kadhi or Yogurt.

Thursday, January 31, 2013

Coconut Laddoo/ Coconut balls





Ingredients:
Evaporated milk 2 cup
Dry coconut powder 1 cup
Cardamom powder 1/2 tsp
Sugar 1/2 cup

Method:
1. In a large heavy bottom pan cook evaporated milk and bring it to boil.
2. Add cocout powder in to the milk and stir continuosly.
3. When it starts to thickens, add sugar and cardamom powder.
4. Stir for another 1-2 minutes. When it starts leaving the pan and form a ball then mixture is ready.
5. Make a small ball and coat with dry coconut powder.

Wednesday, January 30, 2013

Whole wheat banana walnut muffin






( Makes 6 regular size muffin)


Ingredients:
Whole wheat flour.............................3/4 cup
Brown sugar.....................................1/4 cup
Baking powder..................................1/2 tsp
Baking soda......................................1/2 tsp
Banana............................................2 medium size
Butter............................................ 2 Tbsp
Walnut............................................4 Tbsp ( roughly chopped)
pinch of salt.

Method:
1. In a bowl mix mashed banana, butter and brown sugar and mix it very well.
2. Shift wheat flour, baking powder, baking soda, salt together and mix with banana mixture.
3. Mix everything very well and add 2 tbsp walnut. Keep rest of the walnut aside for garnishing.
4. Preheat over on 350 degree F.
5, Place liner in muffin pan and spoon the mixture into liner.
6. Sprinkle rest of the walnut on the muffin.
7. Bake in the oven for 25-30 minutes.  

( Note: you can also use regular sugar instead of brown sugar.) 

Alloo Gobi (Potato Cauliflower subzi)




INGREDIENTS
Potatoes.........................................3 medium
Cauliflower......................................1/2 small
Oil ...............................................1 1/2 tablespoons
Cumin seeds.................................... 1 teaspoon
Ginger........................................... 2 inch piece(cut into thin strips)
Green chillies................................... 3(cut in slits)
Salt to taste
Turmeric powder...............................1/2 teaspoon
Coriander powder.............................. 2 teaspoons
Red chilli powder.............................. 1/2 teaspoon
Garam masala powder......................... 1/2 teaspoon
Fresh coriander leaves..........................2 tablespoons(chopped)
lemon juice......................................1/2 teaspoon

METHOD
1.Peel the potatoes, halve and slice. You can also cut them into small pieces.
2.Wash the cauliflower, remove stems and separate into florets. Trim the stem and cut into small pieces.
3.Heat one to one and a half tablespoons of oil in a Pan. Add cumin seeds, ginger, green chillies and sauté.
4,Add potato pieces, cauliflower pieces and salt. Mix and add turmeric powder and mix well. Cover and cook on low heat. The vegetables should cook in their own steam. Keep stirring from time to time.
5.After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder. Mix and cover again.
6.Cook till the vegetables are totally tender. Add lemon juice and Serve hot garnished with fresh coriander leaves.

Tuesday, January 29, 2013

Peanut Coconut laddoo / Shing kopra na laddoo




Ingredients:
Roasted peanut...............................1 cup
Dry coconut powder.........................1/2 cup
Dry ginger powder...........................1 tea spoon ( optional)
Sugar...........................................1/4 cup
Ghee...........................................1 table spoon
Cardamom powder...........................1 tea spoon

Method:
1. Crush the peanut in grinder and make powder.
2. In a bowl mix coconut powder, sugar, cardamom powder, dry ginger powder (soonth  and peanut powder.
3. Add ghee in it and mix very well.
4. Peanut will leave some oil and sugar will mix with ghee and it will form the consistency of laddoo.
5. Make small ball and roll the balls in coconut powder to coat evenly ( you can also add color 1-2 drop of color in coconut powder mixture).
6. Store in a airtight container.

Friday, January 11, 2013

Bikaneri Tal Papad / Tal (Til) Chikki





Click below to watch Video:




Ingredients:
Sesame seeds................1 cup
Sakar ( crystal sugar).....1 cup
Cardamom powder.........1/4 tea spoon
Pistachios slices............1 Tb spoon

Method:
1. Dry roast sesame seeds in a heavy bottom pan. keep it aside.
2. In same pan take Sakar (without water) and stir continuously on medium to low heat.
3. Sakar will turn in to liquid and when you get light pink color add one drop from this liquid into a bowl of cold water. If it forms a ball then your liquid is ready.
4. Take the pan from the stove and add roasted sesame seeds in it and mix it very well.
5. Now again put the pan on the stove and cook on low heat for one- two minute. This will give you nice dark color.
6. Grease the surface of counter top and rolling pin with ghee/oil.
7. Take half of the mixture and start rolling in a thin layer. Make sure to roll quickly otherwise once the mixture will cool down then you will not get thin consistency.
8. once your papad is ready, repeat the same procedure with other half of the mixture.
9. you can store as papad or after it will cool down break it into  pieces and enjoy crunchy chikki.

Monday, January 7, 2013

Zesty Guacamole



Ingredients:
Ripe avacados ...............2 nos
Onion  ( minced).............1/2 cup
Green chillies..................2 (finely chopped)
Cilantro..........................2 tb spoon ( finely chopped)
lime juice.......................1 tb spoon
Ripe tomato....................1 medium size ( finely chopped)
salt to taste
black papper to taste

Method:
1. Cut avacados in half. Remove seed. Scoop out the pulp and put it in mixing bowl.
2. Using a fork, roughly mash avacado. Just leave it in chunks. Add chopped onion, cilantro, lemon juice, green chillies, tomatoes, salt and black pepper and mix everything very well.
3. Enjoy this zesty guacamole with chips.


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