Egg Pakora

Ingredients:

-4 Boiled eggs

-1Table spoon of dried mango powder (Amchoor)

-2 tbsp of chili flakes

 

You may also like to taste : Toast with Chilli Cheese

 

You may also like to taste : Potato Rosti
 
-1/2 table spoon of ginger and garlic paste

-1 tbsp black pepper powder

-1 tbsp chicken or meat masala

-2 cups of basen (gram flour)

-Oil for frying

-Salt to taste

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Preparation:

-Heat the Oil on high flames for five minutes

-Add water in basen to make a paste

-Add chili flakes, ginger- garlic paste and salt to it

-Mix it thoroughly and add black pepper powder, chicken/meat masala

-Mix the batter again.  Soon put eggs in the stuff and coat the material nicely on it

-Soon deep fry coated eggs and let them turn golden brown

-Take out soon and cut it into pieces

-Sprinkle some masala over it

-Serve it with mint chutney to enhance its taste.

You may also like to taste : Masala Idlis

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU70l7wuFpvpDhFejVL-jDLWn6lZupbmZnnSA-oYBhhy3EfBuw_e1wrZ_5i74VXZg_6CfzZZiXYYPjQy4U5tH9H4eL5-hHnTFXvOAhqJwoFWvvyqdgzgDHKo_0I7PIKwD0lBJkp6T-L-HW/s1600/3149980916_d4ea1a5e8d.jpg

Apply cup cakes – Yummy apple delicacy

(It is really mouth water and easy to prepare, must try it)

Ingredients:

-1 cup whole wheat flour

-1 cup flour

-1 tsp baking power

-1 tsp baking soda

-1/4 tsp salt

Also taste: Coffee-chocolate cookies

-1 tsp cinnamon

-1/2 cup unsalted butter

-1/2 cup granulated sugar

-1/2 cup dark brown sugar

-1 egg highly beaten

-1cup yogurt

-2 large apples, peeled, cored and coarsely chopped.

Also taste: Phirni dessert

Recipe:

-Preheat oven to 450 F.  Grease and dust muffin cups and set aside

-Mix together flours, baking powder, baking soda, salt and cinnamon and set aside.

-In a separate bowl add the cream, butter, the granulated sugar and ¼ cup of the brown sugar.

Beat until fluffy.  Add the egg and mix well.

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-Mix the buttermilk gently.  Stir in the dry ingredients and fold in the apple chunks.

-Divide the batter evenly among the prepared muffin cups, sprinkling the remaining ¼ cup brown sugar on top.  Bake for 10 minutes, turn the heat down to 400F and bake for an additional 5 to 8 minutes or until a toothpick inserted into the center of a muffin comes out clean.

-Cool the muffins for then turn them out onto a wire rack to cool completely.

 pic courtesy:http://www.chezshuchi.com/images/apple%20muffin1.JPG

Cheesy Pasta -Recipe

(This is hot favour of teens)

Ingredients:

One Packet of penne

One Red Capsicum

One Yellow Capsicum

Two tsp corn flour or Maida

One Cheese cube

One tsp dried oregano and dried thyme

Dry red chili flakes (paprika)

One cob of sweet corn- boiled

Salt and black pepper powder to taste

Three florets of broccoli

One tbsp butter

Four big cloves of garlic (grated)

Two cups milk.

Preparation:

For White Sauce:

-Heat butter in pan.  Add the grated garlic and sauté for a minute.

-As it is done, add the corn flour and sauté for a short while.

-Add milk and stir it continuously to avoid lumps

-When the mixture starts thickening, add oregano, thyme, salt pepper powder and red chili flakes.

-Add grated cheese

-Keep this sauce aside.

For vegetables:

-Boil peppers, sweet corns and broccoli to gather with little salt.

-Do not over boil the vegetables.  It has to be crunchy.

For Pasta:

-Boil the pasta as per the instructions on the packet

For serving:

- Put the sauce back on flame.

-Add all the boiled vegetables and the boiled pasta.

-At the time of serving you may add more cheese

-Serve hot.

pic courtesy:http://wallpapermine.com/wp-content/uploads/2014/02/Cheesy+Chicken+Penne+Pasta+hb.jpg

Recipe: Tandoori Broccoli & Cauliflower

(Grilled Gobi and broccoli florets marinated in Yoghurt and spices)

Preparation time: 20 min

Cooking period: 10 min

For 4 persons

Ingredients:

Parboiled Gobi florets- 1 cup

Parboiled Broccoli florets

For marination:

Hung curd: ½ cup

Besan 1 tsp

Chili powder 1tsp

Jeer powder (roasted) -1 tsp

Ginger garlic paste-2tsp

Kasoori Methi -1/2 tsp

Chat Masala 2tsp

Chopped coriander 2 tsp

Refined Oil 1tbsp

Salt to taste

For serving:

Onion rings

Mint leaves

Recipe:

-Marinate Gobi and Broccoli florets in the prepared marinate for about one hour.

-Thread on to skewers.  Grill the marinated Gobi and Broccoli florets over a charcoal or electric barbeque or grill in a preheated oven at 250 degree till the Gobi is tender.

-Serve hot on a bed of onion rings and mint leaves.

 pic courtesy:http://cache.showmethecurry.com/vidimages/TandooriBroccoli.jpg

Ice Cream sandwich cake

(It’s light delicious and easy to make)

For: 20 ice cream sandwiches

Ingredients:

1.5 Cup- Hot fudge sauce

2 Cups-frozen whipped topping

Nuts or Sprinkles (optional)

Preparation:

-Cover the bottom of the pan with ice cream sandwiches

-Heat the hot fudge sauce for about 30 seconds. Spread half of the sauce over the ice cream sandwiches.

-Top with half of the whipped topping

-Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping

-Once done scatter sprinkles or nuts over the top

-Freeze, uncovered for two hours then cover with foil and freeze for another hour.

 pic courtesy:http://myhoneysplace.com/wp-content/uploads/2013/06/Oreo-Ice-Cream-Sandwich-Cake.jpg

Baked Karanji – Dipawali special –Recipe

Every Indian festival is marked with distribution of sweets among the friends and relatives.  When you are planning a menu for coming festive season, here is one recipe special for the occasion of Diwali.  It is easy to prepare, delicious as well as healthy.

Ingredients:

For stuffing:

Split green gram skinless (Dhuli Moong dal), soaked overnight and then powdered in a mixture - 1.5 cups

Ghee 2 table spoons

Assorted nuts (almonds, cashew nuts, raisins) chopped – 4 tbsp.

Green Cardamom powder – 1tsp

Jawantri Jaifal -1/2 tsp

 For the cover:

Maida – 3 cups

Sooji – ½ cup

Ghee 6 table spoons

A generous pinch of Saffron

Khoya – ½ cup

Sugar -1 cup

Sooji -3 tbsp

 Recipe:

Preheat oven to 180 degrees C. Sieve Maida and Sooji in a bowl.  Add 5 tbsps ghee and knead into stiff dough using ½ cup milk.  To make stuffing, heat ghee in a pan, Add assorted nuts and raisins and sauté for 5 minutes, till it turns brown.

 Add powdered green gram, mix and sauté for 10 minutes.  Add Elichi powder, Jawantri Jaifal, Khoya Sugar and Sooji.  Mix well and cook for 10 minutes.  Remove from heat, transfer into a bowl and set aside to cool.  Divide dough into equal portions shaped into small rounds.  Roll out to make small puris. Put a small portion of the prepared stuffing in the center.  Apply little milk on the edges and put into a ‘gunijhiya’ maker.  Similarly make all the Karanjis.

 -Brush baking tray with little ghee and sprinkle some Maida and place Karanji s on it. Brush them with little ghee and bake in preheated oven for 30 minutes.  Turn the side after 15 minutes.

-Heat 3 tbsp milk in a small non-stick pan.  Add saffron and bring to boil.  Now remove from heat. Brush Karanjis with saffron milk just after you take out from oven.  Bake again for 15 minutes.

-A delicious sweet dish is ready.

 pic courtesy:http://cravecookclick.com/wp-content/uploads/2012/11/22.jpg

Recipe: Moong ki dal ka Halwa

(It’s generally a winter dish, in summers it will taste best when combined with a scoop of vanilla ice cream.)

Ingredients:

-3 cups of Yellow lentil (Moong dal)

-1 cup of sugar

-small cup of ghee

Cardamom splits (5 pieces)

-3 Cups of water

-1 cup of milk

-Finely chopped dry fruits.

Recipe:

-First of all soak Moong dal in water, preferably for 12 to 15 hours

-After that make a smooth paste out of dal in a processor.  Avoid using water.

-While the paste is ready, make sugar syrup by putting raw sugar into the water.  Heat the mixture to prepare the syrup.

- Now, put cardamom pods into it.

- Now, heat ghee or butter in a pan on a slow flame

- After the process is done, add dal paste and keep stirring it. Do it till it gets golden.

- Now, add milk or Khoya and cook it for some time.  In case you are using Khoya, cook for 4 minutes whereas with milk you need to wait till it becomes thick like a cream.

-Now put sugar syrup into the paste.

-Turn off the fire and add chopped nuts.  It is ready to serve.

-It will be fun to serve dal Halwa with Vanilla ice cream.

 pic courtesy:http://blog.kfoods.com/wp-content/uploads/2013/06/besan-ka-halwa.jpg

Recipe: Paneer Tandoori

(It is a veg. Tandoori delight which you will like)

Ingredients:

Paneer -400gm

Ginger paste – 2 tbsp

Garlic paste -2tbsp

Chicken Tandoori masala-3tbsp

Curd-1/2 cu

Kasori Methi

Salt to taste

Oil – 1tbsp

How to prepare:

1. Wash the Paneer lightly and cut it into cubes

2. Mix the paneer cubes with ginger, garlic paste, curd, and Tandoori masala and Kasoori methi

3. Marinate it for about 15 to 20 minutes

4. Put oil in Kadhai or Pan and heat it.

5. Add the paneer to it

6. Saute it for some time, cover and cook

7. Paneer will release water and cook the paneer in it.

8. Once the whole thing gets reduced into gravy form, add some more Kasoori Methi and mix it well.

9. Season it with salt according to the taste.  The dish is ready to be served.

10 It is can be served with  rice.

 pic courtesy:http://neilhennessyvass.com/wp-content/uploads/2013/05/tandoori-paneer-tikka.jpg

Recipe: Shrimp Pakora

(A delicious starter and snack)

 Ingredients:

-Shrimp (Cleaned properly and de-veined)-200 gms

-¼ tbsp lime juice

-1/4 tbsp roasted cumin power.

-Salt to taste

-Garlic paste

-Red Chili power

-One cup basen/chickpea flour

-A pinch of baking powder

-1/4 cup finely chopped onions

-2finely chopped green chilis

 Recipe:

1. chuck the shrimp with ¼ tsp of lime juice, 1/4 tsp roasted cumin powder, garlic paste, red chili powder and salt.  Leave it aside to be marinated for about 15 to 20 minutes

2. Mix 1 cup of Besan, pinch of baking powder, 1/4 tsp of red chili powder, salt to taste, some water to make a smooth batter.

3. To the batter add about ¼ cup of finely chopped onions and 2 green chilis, finely chopped.

4. Heat oil in the pan and deep fry them.  The dish is ready to be served.

pic courtesy:http://www.littleindiacafemd.com/shrimp%20pakora.JPG

Recipe: Egg drop soup

(A complete meal in itself, the soup tastes nice when boiled noodles/macaroni is added to it.)

Ingredients:

3 Eggs No need to beat it as they can be poured directly into the pan

5 cups of chicken broth or stock

2 green onions

Little bit of Black pepper

Salt to taste

1 table spoon of olive oil

A small quantity of corn flour (for thickening)

1 cup of boiled noodles or macaroni

How to prepare:

-Take a saucepan and boil the chicken stock or broth.  Keep boiling for some time

-Now add olive oil, as it will enhance the taste of soup along with salt and pepper

-When you see it boiling, break eggs into slowly.  Poaching of eggs is a great way to retain the nutritional value.

-Now pit noodles or macaroni along with green onions.

-The soup is ready.  Serve it hot.

pic courtesy:http://goodfoodfreshingredients.files.wordpress.com/2013/02/img_8694.jpg

Recipe: Tujji chicken (Kashmir dish)

Ingredients: (serves 4)

Chicken leg boneless -1 Kg

Mustard oil – 30 ml

Ginger paste- 10 gm

Garlic paste – 10 gm

Black cumin crushed – 10gm

Lemon juice – 10 ml

Kashimiri mirch – 15 gm

Garam masala – 10 gm

Turmeric powder- 10 gm

Salt to taste

 Method:

- Wash and clean the boneless chicken

- Cut into dices by 2”x2.5”

- Add ginger and garlic paste

-Add salt, lemon juice, turmeric and keep aside for 15 minutes

-Remove water from marinated chicken and add rest of the spices and oil

-Keep it aside for at least 2 hours

-Meanwhile set fir in Tandoor or BBQ

-Take BBQ skewers and place chicken tikka in it and cook properly for 10-12 minutes.

- Keep basting and rotating till the chicken is cooked

-Serve hot with mint sauce and sliced

 pic courtesy:http://flutterinclutter.com/wp-content/uploads/2014/07/7-final1.jpg

Recipe: Kashmiri Seekh Kebab

Ingredients (4 serves)

Lamb bone less – 1 Kg

Saffron -1gm

Turmeric powder- 5gm

Kashmiri mirch power -20 gm

Aniseed powder – 10 gm

Black cumin – 10 gm

Green Coriander -10 gm

Onion -100 gm

Egg – 2 no

Mustard oil -30 ml

Garam Masala – 10 gm

Salt to taste

Method:

-Cut mutton boneless into small pieces after washing it

-Add saffron and the remainder of the spices and herb, except eggs, salt and chili powder

-Mix well and pass through meat mince machine, twice

-Add eggs and mix well

-Add salt and chili powder as per taste

-Put it on BBQ skewer evenly with wet hands

-Cook properly on low heat for 8-10 minutes

-Serve with mint sauce and sliced onion.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzzfWnnT8yz3R5xqa59_NzgsQaPlKd1a3iwxBHParRDT5cYVTgVQi7AFaoZvppMp5jQzJx8VnupQtH75Wlg0TgLANmIWvPB2dO_n6Nk7nrUNXpE71QOo1guKNXZRhvbq3d9WywfOx21Zn/s1600/baked+chicken+kebab.jpg

Recipe: Pan fried Mushroom

(Mushroom lovers will surely lap it up)

Ingredients:

Fresh Button Mushrooms – half cup each of porcini/oyster mushrooms (It is optional)

One small piece each of red and yellow capsicum

One table spoon olive oil

Two medium onions cut into small pieces

Three cloves of crushed garlic

One tablespoon soy sauce

One tablespoon red chili sauce

Half table spoon vinegar

Half teaspoon dry thyme

Salt to taste

About eight black peppercorns

Few fresh basil leaves.

Preparation:  If using porcini and oyster mushrooms, soak in lukewarm water for 20 minutes. Drain and wash well and set aside.  Heat the oil in a large pan.  Add the onions and sauté over medium heat till translucent.  Add the garlic and stir-fry for a minute.  Add the mushrooms and red and yellow capsicum and sauté on high heat for three minutes.  Add the soy sauce, red chili sauce and vinegar and sauté for another two minutes.  Add the thyme, salt and crushed pepper corns.  Remove from heat, stir in basil and serve hot.

pic courtesy:http://andreawren.typepad.com/.a/6a00d8341c0e7053ef017ee99e6208970d-800wi