MOONG DAL KABAB

INGRIDIENTS:

• MOONG DAL-1CUP

moong dal kaba

• PARABOILED POTATO-2BIG
• BREAD CRUMBS-1BREAD
• ONION-1MEDIUM
• MINT LEAVES-1TBSP
• FENNEL SEEDS-2TSP
• CORRIENDER LEAVES-1TSP
• GINGER-1INCH
• GARLIC-2CLOVES
• GREEN CHILLY-2
• SALT-1TSP
• LEMONJUICE-1TBSP
• REFINED OIL-FOR FRY

METHOD:

• SOAK THE YELLOW MOONG DAL OVERNIGHT.
• GRIND ITCOARSELY IN MIXY WITHOUT WATER.
• NOW MIX IT WITH HALFBOILED GRATED POTATO.
• ADD ALL ABOVE MENTIONED INGRIDIENTS.
• IT WILL BECOME LIKE DOUGH.
• ALWAYS MAKE THE DUMBLE WITH WET HANDS SO THAT IT WILL NOT STICK ON HANDS.
• NOW MAKE SMALL DUMBLES & FLAT IT BY PRESSING IT WITH PALM.
• TAKE A GRIDDLE.LET IT HOT.
• ADD REFINED OIL IN IT.
• THEN ADD THESE FLAT DUMBLES IN IT.
• ROAST IT ON BOTH SIDES ON MEDIUM HIGH(5-7) TILL IT BECOME GOLDEN BROWN.
• RELISH IT WITH MINT CORRIENDER CHUTNEY.

TIPS:

• FOR MAKING BREAD CRUMBS,ADD PIECES OF DRY BREAD/NORMAL BREAD IN MIXY.GRIND IT ONCE,EASILY GET THE FINE ONE.
• CAN DEEP FRY IT ,BUT KABAB IS ALWAYS SHALLOW FRY.
• FOR NON VEGETARIAN,THEY CAN DIP THE DUMPLING IN EGG BATTER & THEN COVER IT WITH BREAD CRUMBS.

BANANA GULGULE

            It is north indian dessert.It is made in various festivals.It is long lasting sweet.U can carry them for journey.It is very easy to cook,tasty to eat.All ingridients is easily available in indian kitchen .Better option to make for guests.                                                            
                                                                               

GULGULE

INGRIDIENTS:

• Wheat flour-1cup
• Thick Curd-1.3/4tbsp medium size
• Refined Oil-1tsp
• Shredded Coconut-2Tbsp
• Mashed banana-1/2 piece
• Salt-1pinch
• Fennel seeds-2tsp
• Cardamom powder-1tsp
• Sugar powder-1/2 cup
• Refined oil-for frying

METHOD:

• Take a big bowl.Add all the ingridients in it. mix it well so that there is no lumps .
• Now add 1/4 cup water.
• Always careful about water.As batter should be very thick but running consistency.
• Place a frying pan on high flame.add refined oil in 1/4 level.
• With in 3-4 minutes it will be ready to frying purpose.
• Now full the medium size tbsp with batter ,put it in pan.Keep the pan on medium high flame.
• Repeat the process in the same fashion.
• Soon it will comeout in golden brown color in one side ,then flip the side.
• When they get dark golden brown in both sides,remove it from pan.
• Its ready to eat.
• Relish it with curd/mango pickle .

Tips: 

• Use very less quantity of batter.batter should be very thick like bhalle (one step less of  making dough in thickness)
• Its become more tasty if we fry it in desi ghee.
• u can make it with soaked jaggery also.soak the 1/2 cup jaggery in warm water,sieve it.Otherwise u can add 1/4 cup sugar powder,1/4 cup jaggery in it. 

VARIATIONS:

• Can add dalia splits(channa dal),mixture of crushed dryfruits in it.

GUJRATI METHI THEPLA

GUJRATI METHI THEPLA

Thepla is gujrati famous Flavorful bread .It is morelike northindian parantha with sweet-sour taste.It is good for taking along in journey.Best recepie in longlasting category.Easy to make,tasty to eat.Enjoy it with curd/pickle/methi chutney.

INGRIDIENTS:

GRAM FLOUR-1/2CUP
WHEAT FLOUR-1CUP
CURD-1/2CUP
ONION-1/4BOWL
CARROM SEEDS-2TSP
SUGAR-3TSP
FENGU GREEK /DRY METHI-1TBSP
LEMON JUICE-1TSP
TERMERIC POWDER-1TSP
GINGER-GARLIC PASTE-1TSP
GREEN CHILLY PASTE-1/2 TSP
GARLIC PASTE -1/2 TSP
SALT-1TSP
BLACK PEPPER/RED CHILLY POWDER-1/4 TSP
CORRIANDER POWDER-1 TSP
CUMIN SEEDS POWDER -1 TSP
AESOFTIDA-1PINCH
WARM WATER-1/2 TO 3/4CUP
REFINED OIL -1 TBSP

METHOD:

TAKE A DEEP BOWL.ADD WHEAT FLOUR & GRAM FLOUR IN IT.

ADD ALL INGRIDIENTS IN IT.

NOW KNEAD THE DOUGH BY ADDING LITTLE BY LITTLE WARM WATER IN IT.

U CAN ADD 1TBSP REFINED OIL IN IT.
KEEP THE DOUGH ASIDE.LET IT REST FOR 15-20 MINUTES.DIVIDE THE DOUGH IN 8-10 EQUAL PARTS.
ROLL THEM IN SMOOTH BALL & MAKE THEM FLAT BY PRESSING WITH PALM.
USE ROLLING PIN FOR EACH DUMBLE INTO 5 TO 6" DIAMETER CIRCLE.
IF DUMBLE IS STICKING,DUST IT WITH DRY FLOUR FROM BOTH SIDES.

COOKING THE THEPLA:

HEAT THE IRON GRIDDLE/SKILLET ON HIGH FLAME.WITH IN 1-2 MINUTE IT WILL GET READY.
PLACE THE THEPLA OVER THE SKILLET.
AS THEPLA IS COOKING ,IT WILL DARKER IN COLOR.WE CAN SEE SOME GOLDEN BROWN SPOTS ON COOKED SIDE.
APPLY THE 1/2TSP OIL IN IT WITH THE HELP OF SPATULA.
NOW FLIP THE SIDE.DO THE SAME.
COOKED UNTIL IT CHANGE THE COLOR.
NOW IT IS READY TO EAT.                                                                                                                                               

TIPS:                                                                                                          

• MORE U MAKE IT THIN,MORE IT WILL BECOME CRISPY & TASTY.
• FIRSTLY BASK THEPLA FROM BOTH SIDES,THEN APPLY OIL ON BOTH SIDES .AVOID FLIP IT AGAIN AND AGAIN.ONLY ONCE ON EACH SIDE.
• U CAN ADD MILLET (BAJRA) IN THE PLACE OF GRAM FLOUR.
• IN THE PLACE OF FENUGREEK LEAVES ,U CAN ADD THE GRATED DOODHI(GHIYA).
• U CAN SHALLOW FRY THE CHOPPED FENUGREEK LEAVES SO THAT GET GOOD FRANGRANCE AS WELL AS EASY TO MAKE ALSO.

TWIST:

IF U ADD 1/2 MASHED BANANA IN THE PLACE OF SUGAR,THEN IT'S TASTE BECOME MORE YUMMY & IT BECOME SOFT ALSO.

WHITE DHOKLA-GUJRATI RECEPIE

                                      

WHITE DHOKLA

INGRIDIENTS:

RICE-1CUP
WHOLE URAD DAL-1/2 CUP
REFINED OIL-1TBSP
GREEN CHILLY-4PIECE
RAI/MUSTARD SEEDS-2TSP
LEMON JUICE-1TBSP
SUGAR-1TBSP
SALT-2TSP
ENO-1TO 1.5 POUCH
YOGHURT-2TBSP
CORRIENDER LEAVES-1/4 CUP

METHOD:

SOAKED THE RICE AND THE URAD DAL FOR 12 HOURS.
NOW GRIND IT SEPERATELY.
IT IS TURN INTO PASTE.
ADD  YOGHURT FOR THE FERMENTATION PURPOSE IN THAT PASTE
ADD 1 TSP MEETHA SODA IN THE BATTER .(OPTIONAL)
KEEP THE BATTER ASIDE FOR 6-8 HOURS ACCORDING TO WEATHER ,TILL IT BECOME FERMENTATED.IT WILL COMEUP WHEN IT GOT FULLY FERMENTED.
ADD WARM REFINED OIL IN IT.( BUT NOT MIX IN THE BATTER YET)
WHEN IT BECOMES FERMENTED,ADD ENO,SALT,LEMONJUICE,SUGAR TOGETHER ON THE OIL IN THE BATTER.
NOW BUBBLES START FORMING.
MIX IT WELL IN BATTER.
GREASE THE DHOKLA MOULDS PREVIOUSLY
ADD WATER IN DHOKLA COOKER .AND KEEP IT ON MEDIUM HIGH FLAME.
PUT THE BATTER IN MOULDS.
COVER THE LID OF COOKER .
LET IT COOK FOR 15 MINUTES
NOW CHECK IT BY POKING FORK IN IT. IF IT COMES OUT CLEAN THEN IT IS COOKED FULLY.
NOW CUT IT IN SQUARE SHAPE.

HOW TO FRY:

ADD OIL IN FRYING PAN
PUT RAI IN IT
ALLOW IT SAUTE TILL CRACKLING
ADD GREEN CHILLY,LET IT SAUTE.
NOW ADD WATER
LET IT NORMAL TEMPERATURE
PUT IT  ON THE DHOKLA
SOON THEY ABSORB ALL WATER
THEN PUT MORE WATER.
GARNISH IT WITH CORRIENDER LEAVES.

BETTER TO EAT WTH COORIENDER CHUTNEY

TIPS:

ALWAYS USE NON BASMATI RICE. CAN BE PARABOILED /SONA MASOORI/IDLI RICE/LONG GRAIN RICE.
AFTER MAKING BATTER ADD SALT ,CURD IN IT.WHISK IT WITH HANDS FOR15 MINUTES.IT HELPS TO GETTING BATTER FERMENTED.

CHANNA- DAL DHOKLA

                                      

channa dal dhokla

INGRIDIENTS:

RICE-1CUP
CHANNA DAL-1/2 CUP
REFINED OIL-1TBSP
GREEN CHILLY-4PIECE
RAI/MUSTARD SEEDS-2TSP
LEMON JUICE-1TBSP
SUGAR-1TBSP
SALT-2TSP
ENO-1TO 1.5 POUCH
YOGHURT-2TBSP
TERMERIC POWDER-1/2TSP
CORRIENDER LEAVES-1/4BOWL

METHOD:

SOAKED THE RICE AND THE CHANNA DAL FOR 12 HOURS.
NOW GRIND IT SEPERATELY.
IT IS TURN INTO PASTE.
ADD  YOGHURT,SALT FOR THE FERMENTATION PURPOSE IN THAT PASTE
ADD 1 TSP MEETHA SODA IN THE BATTER .(OPTIONAL)
KEEP THE BATTER ASIDE FOR 6-8 HOURS ACCORDING TO WEATHER ,TILL IT BECOME FERMENTATED.
ADD TERMERIC POWDER.MIX IT WELL.
NOW ADD WARM REFINED OIL IN IT.( BUT NOT MIX IN THE BATTER YET)
WHEN IT BECOMES FERMENTED,ADD ENO,SALT,LEMONJUICE,SUGAR TOGETHER ON THE OIL IN THE BATTER.
NOW BUBBLES START FORMING.
MIX IT WELL IN BATTER.
GREASE THE DHOKLA MOULDS PREVIOUSLY
ADD WATER IN DHOKLA COOKER .AND KEEP IT ON MEDIUM HIGH FLAME.
PUT THE BATTER IN MOULDS.
COVER THE LID OF COOKER .
LET IT COOK FOR 15 MINUTES
NOW CHECK IT BY POKING FORK IN IT. IF IT COMES OUT CLEAN THEN IT IS COOKED FULLY.
CUT IT IN SQUARE PIECES.

HOW TO FRY:

ADD OIL IN FRYING PAN
PUT RAI IN IT
ALLOW IT SAUTE TILL CRACKLING
ADD GREEN CHILLY,LET IT SAUTE.
NOW ADD WATER
LET IT NORMAL TEMPERATURE
PUT IT  ON THE DHOKLA
SOON THEY ABSORB ALL WATER
THEN PUT MORE WATER.
GARNISH IT WITH CHOPPED CILANTRO.

BETTER TO EAT WTH COORIENDER CHUTNEY

TIPS:

ALWAYS USE NON BASMATI RICE. CAN BE PARABOILED /SONA MASOORI/IDLI RICE/LONG GRAIN RICE.
AFTER MAKING BATTER ADD SALT ,CURD IN IT.WHISK IT WITH HANDS FOR15 MINUTES.IT HELPS TO GETTING BATTER FERMENTED.

GOOEY TOFFEE BARS

FOR 2 DOZENS BAR

                                                                  

gooey toffee bars

INGRIDIENTS:

BUTTER-2/3CUP

FIRMLY PACKED BROWN SUGAR-2/3CUP

EGG-1LARGE                                                                                             

VANILLA EXTRACT-1/2TSP

ALL PURPOSE FLOUR-1.1/3CUP

SALT-1/4TSP

SEMI SWEET CHOCHOLATE CHIPS-1.1/3CUPS

TOFFEE CANDY BITS-1/2CUP

FINELY CHOPPED NUTS-1/2CUP

NONSTICK COOKING SPRAY

METHOD:

HEAT THE OVEN TO 350DEGREE FARNEHITE.COAT 13*9 INCH BAKING PAN WITH NON-STICK COOKING SPRAY.

COMBINE BUTTER,BROWN SUGAR,EGG & VANILLA IN MEDIUM BOWL.

BEAT WITH ELECTRIC MIXER ON MEDIUM SPEEDUNTIL LIGHT & FLUFFY.

MIX IN FLOUR & SALT.

WITH LIGHTLY FLOURED FINGERS,PRESS DOUGH EVENLY ONTO BOTTOM OF PREPARED PAN.

BAKE 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.

SPRINKLE CHOCOLATE CHIPS OVER HOT CRUST.

RETURN PAN TO OVEN 1 MINUTE TO MELT CHIPS .                        

REMOVE FROM OVEN.

SPREAD MELTED CHIPS EVENLY OVER CRUST.

SPRINKLE EVENLY WITH TOFFEE BITS & NUTS.

COOL 15 MINUTES.

CUT INTO BARS.

COOL COMPLETELY IN PAN ON WIRE RACK.

PANEER BUTTER MASALA/PANEER MAKHANI

paneer butter masala

INGRIDIENTS:

PANEER-250 GM
BUTTER-100GM
REFINED OIL-2TSP
ALMOND-10PIECE
CASHEWNUT-10PIECE
MILK/CURD-2TBSP
BLACK/GREEN CARDAMOM-2PIECE                                                  
CLOVES-2PIECE
CORRIENDER POWDER-2TSP
RED CHILLY POWDER-1TSP
CUMIN SEEDS-1TSP
TERMERIC POWDER-1/2TSP
SALT-1TSP
TOMATO-2PIECE
ONION-2PIECE
GARLIC-GINGER PASTE-1TBSP
GREEN CHILLY-1TSP
SUGAR-1TSP

METHOD:

TAKE A FRYING PAN . PLACE IT ON HIGH FLAME BURNER.ADD REFINED OIL. LET IT HOT FOR A WHILE.
ADD CUMIN SEEDS IN IT . SAUTE IT TILL IT BECOME GOLDEN BROWN.
ADD 50GM BUTTER NONSALTED.LET IT MELT.
NOW ADD GINGER GARLIC PASTE & SAUTE IT.
NOW ADD ONION & WHEN IT BECOMES GOLDEN BROWN,ADD TOMATO & GREEN CHILLY PASTE.
WHEN IT BECOMES GOLDEN BROWN COLOR,SWITCH OFF THE FLAME.
LET IT COOL OUT IN NORMAL TEMPERATURE.
NOW PUT ALL THE MIXTURE IN MIXY & SOAKED,PEELED ALMOND & CASHEWNUT.(2HOURS SOAKING IN HOT WATER)
NOW GRIND THEM.
TAKE A PAN.ADD ANOTHER 50 GM BUTTER IN IT.
ADD PUREE IN THE PAN.
NOW THIS TIME ADD ALL SPICES INCLUDING CARDAMOM,CLOVE POWDER.
KEEP IT SAUTE TILL BUTTER IS COMING OUT SEPERATELY.
NOW ADD CURD/MILK TO CHANGE THE COLOR OF GRAVY.
AT LAST ADD PANEER SLICES,SUGAR POWDER IN GRAVY.KEEP IT FOR 5 MINUTES SO THAT GRAVY CAN MIX IN PANEER PROPERLY.

TIPS:

IN SHAHI PANEER,WE R ADDING TOMATO SAUCE TO MAKING IT RED COLOR,BUT THIS RECEPIE GRAVY HAS SUNSET COLOR.TASTE WILL BE MORE BUTTERY, PANEER DUNKED IN RICH-BUTTERY DRYFRUITS GRAVY.
FOR SAUTE CUMIN SEEDS ,WE R USING REFINED OIL,AS IT TAKES LESS TIME COMPARETIVELY.
CAN USE SOAKED KHUS-KHUS IN GRAVY.
CAN  AVOID TERMERIC,IF U LIKE WHITE GRAVY.

METHI CHUTNEY

                           

METHI CHUTNEY

INGRIDIENTS:

• FENUGREEK SEEDS-2TBSP
• DATES -4 PIECES                                                  
• RAISINS-1/2 CUP
• SALT-1TSP
• SUGAR-1TBSP                                                                                   
• RAW MANGO SLICES-1NORMAL SIZE
• TERMERIC POWDER-1/2TSP
• FENNEL SEEDS/SAUNF-1TSP
• GREEN CARDAMOM POWDER-1/2TSP
• CORRIENDER POWDER-1TSP
• AESOFTIDA(HING)-1/4TSP
• MANGO POWDER/ANARDANA-1TSP
• RED CHILLY POWDER-1/2TSP
• BLACK PEPPER-1/2TSP
• BANANA-1SMALL SIZE

METHOD:

• SOAKED THE FENUGREEK SEEDS IN WTAER FOR 12 HOUR.
• PUT ALL THE INGRIDIENTS IN PRESSURE COOKER  EXCEPT SUGAR.
• ADD AS MUCH WATER AS ALL INGRIDIENTS CAN EASILY DIPPABLE.
• PLACE THE PRESSURE COOKER ON MEDIUM HIGH FLAME ON THE BURNER.
• CLOSE THE LID .KEEP IT ON FLAME FOR 8 MINUTES.
• WAIT FOR A WHILE TILL COOKER HAS ESCAPED THE STEAM
• THEN OPEN THE LID .MASH ALL THE THINGS WITH THE HELP OF SPATULA BOTTOM.
• NOW ADD SUGAR.
• AGAIN PLACE THE COOKER ON MEDIUM HIGH FLAME WITHOUT LID.
• KEEP STIRRING FOR 2-3 MINUTES SO THAT SUGAR CAN MIX EASILY & BOTTOM WILL NOT GET BURNT. 
• ADD CHOPPED BANANA SLICES IN IT.

TIPS:

• CAN EAT WITH BEDMI POORI,KHASTA KACHOORI,PARANTHA,IDLI
• FOR GARNISHING ,CAN ADD SHREDDED COCONUT,ROASTED KHARBOOJA-GIRI OR SEASAME SEEDS.
• USUALLY DRY MANGO SLICES SOAKED IN WATER FOR 8-12 HOURS IS USED IN THIS CHUTNEY,BUT IT IS PERSONAL CHOICE.
• CAN USE  TAMARIND FOR SOURNESS.
• CAN ADD JAGGERY IN PLACE OF SUGAR.

SAMBHAR- VADA

VADA OF SAMBHAR-VADA

INGRIDIENTS:

WHITE URAD DAL-1 CUP
CURRY LEAVES-10 PIECES
ONION-1/4CUP
CILANTRO-2TBSP
GREEN CHILLY-1TSP                                                                

VADA

CUMIN SEEDS-2TSP
REFINED OIL-FOR FRYING
SOAKED IT FOR 2-3 HOURS.NO NEED FERMENTATION

 METHOD:

TAKE  A MIXY .GRIND URAD DAL SMOOTHLY WITHOUT ADDING WATER.
AFTER GRINDING ADD 1-2TSP WATER.
NOW TRANSFER THE BATTER INTO A DEEP BOWL
ITS TIME TO WHISK IT WITH THE HAND SO ITS MAKE FLUFFY.
WHISK IT FOR 15-20 MINUTES.
LEAVE IT FOR REST FOR 30 MINUTES.
ADD CURRY LEAVES,ONION,CARROM SEEDS,GREEN CHILLY,CILANTRO,SALT IN IT.
NOW ITS TIME TO DEEP FRY THE VADA .
PLACE THE FRYING PAN ON THE BURNER ON HIGH FLAME.
ADD REFINED OIL TILL HALF LEVEL.
LET IT HOT ON HIGH FLAME.
IN MEANWHILE APPLY OIL IN PALM FOR MAKING VADA.
TAKE A THICK BATTER ON PALM.MAKE IT ROUND DUMBLE BY PRESSING FROM UPSIDE,SQUEEZING IT FROM CORNERS.SOTHAT THERE SHOULD BE NO CRACK .
NOW PUT UR 1 FINGER IN MIDDLE OF THE VADA.SOTHAT THERE IS A HOLE IN THE MIDDLE OF VADA.
NOW PUT IT TO THE FRYINGPAN BY SLIDING FROM THE PALM CAREFULLY.
FRY IT IN MEDIUM FLAME ONLY.
NOW VADA IS READY FOR U.
RELISH IT WITH COCONUT CHUTNEY,SAMBHAR.

TIPS:

URAD DAL /LENTIL BATTER WHISK BY HAND IS VERY NECESSARY.OTHERWISE IT DOESNT COMEOUT SOFT.
U CAN ADD THE DILL/SOYA LEAVES IN VADA BATTER,IT HAS VERY SPECIFIC FLAVOR WHICH GOES WELL IN VADA.
 

SEE THE SAMBHAR RECEPIE IN SAMBHAR COLUMN.

DAHI KE KABAB-LUCKNOWI SHAHI KABAB(mughlai recepie)

INGRIDIENTS:

HUNG CURD-2TBSP

BESAN/CHICK PEA FLOUR-1TBSP
CILANTRO-2TSP                                                                              

dahi ke kabab

GREEN CHILLY-1TSP
SALT-1TSP                                                                                
GARAM MASALA-1/2TSP
GINGER -GARLIC PASTE-2TSP
ONION PASTE-3TSP
RED CHILLY
REFINED FLOUR-FOR FRYING

METHOD:

TAKE  A  DEEP BOWL.ADD HUNG CURD,BESAN IN IT.
ADD GREEN CHILLY,CILANTRO,SALT,GARAM MASAL IN IT.
NOW GREESE THE PALM WITH THE HELP OF OIL.
MAKE ROUND DUMBLE FROM IT.
DEEP FRY IT FROM BOTH SIDES.
KEEP THEM IN PLATE.
NOW ITS TIME TO MAKE ITS GARNISHING SAUCE .
TAKE A PAN .ADD GINGER GARLIC PASTE IN IT.
SAUTE IT TILL IT BECOME GOLDEN BROWN.
NOW ADD ONION PASTE IN IT.
SAUTE IT AS SAME.
NOW ADD RED CHILLY.
POUR THIS SAUCE ON THE DAHI KABAB.
THEY R SELF SUFFICIENT . NO NEED ANY KIND OF SAUCE.

TIPS:

ALWAYS USE FULLY HUNG CURD.(HANG IT FOR 2 HOURS)

HARA BHARA KABAB

INGRIDIENTS:

BOILED SPINACH-1/2 BOWL                                                        
BOILED PEAS-1/4 BOWL                                                                  

hara bhara kabab

COTTAGE CHEESE/BOILED POTATO-3/4BOWL
BREAD CRUMBS/CORNFLOUR-1/2BOWL
CHOPPED ONION-1/4 BOWL
GREEN CHILLY-2TSP
CORRIENDER LEAVES-1TBSP
GARLIC CLOVE-2 PEARL
SALT-1TSP
REFINED OIL-FOR FRYING

METHOD:

SQUEEZE ALL THE WATER FROM THE BOILED VEGETABLES OTHERWISE FACING PROBLEM IN DUMBLING.
TAKE A DEEP BOWL.MIX FINELY CHOPPED ,BOILED SPINACH,BOILED MASH PEAS,COTTAGE CHEESE(PANEER),ONION IN IT.
ADD CILANTRO,GARLIC, GREEN CHILLY,SALT,RED CHILLY IN IT.
ADD BREAD CRUMBS & MIX IT WELL .
MAKE ROUND FLAT DUMBLE .
NOW FRY THE  DUMBLE FROM BOTH SIDES .
GARNISH IT WITH PANEER SLICES.

TIPS:

U CAN ADD BOILED CHANNA DAL IN IT.(ONLY TWO WHISLES ,NO SOAKING)
IF U WISH , U CAN ADD BOTH BOILED POTATO,PANEER TOGETHER.
CAN ADD SUGAR IN IT.
SHREDDED CARROT R OPTIONAL.

CHANNA DAL KABAB

INGRIDIENTS:                                                                          

channa dal kabab

SEMI BOILED POTATO -2 BIG SIZE
 CHANNA DAL-1BOWL
ONION-1/2BOWL
CILANTRO-2TBSP
GREEN CHILLY-2TSP
GARLIC-2PEARLS/BUDS
SALT-1TSP
RED CHILLY-1/2TSP
BREAD -1PIECE
GRAMFLOUR-2TSP FOR BINDING
OIL -FOR FRYING

METHOD:

SOAKED THE CHANNA DAL OVERNIGHT.IN MORNING GRIND IT COARSELY IN MIXY WITHOUT WATER.
BOILED THE POTATO IN OVEN BY APPLYING THE POTATO OPTION IN NORMAL MODE OR PUT IT ON PLATE FOR 4 MINUTES.(BUT NOT FULLY BOIL)
BOILING BY THIS METHOD HAS NO WATER  TO ABSORB INSIDE THE POTATO.
GRATE THE PARABOILED POTATO.
NOW MIX THE DAL PASTE,CILANTRO ,GREEN CHILLY,RED CHILLY,SALT IN IT.
ADD BREAD CRUMBS OF 1 PIECE OF BREAD/GRAM FLOUR.
MAKE ROUND DUMBLE OF IT.
SQUEEZE THEM SO THAT IT BECOME FLAT.
NOW DEEP FRY IT IN PAN BOTH SIDES TILL IT BECOME GOLDEN BROWN.
RELISH IT WITH CHUTNEY.

TIPS:

 BREAD CRUMBS TASTE IS MORE CRISPY COMPARE TO GRAM FLOUR.
FOR MAKING FINE GRANULES OF BREAD,GRIND THE BREAD PIECE IN MIXY FOR 30 SEC.

VARIATIONS:

CAN ADD CHOPPED SPINACH,METHI IN IT.
IF U WANT MORE VEG IN IT ,CAN ADD SHREDDED CARROT,CAULIFLOWER,TOMATO.

RAITA MASALA

INGRIDIENTS:

CUMIN SEEDS(JEERA)-1TBSP
AESOFTIDA(HING)-1/4TSP
FENUGREEK  SEEDS(METHI)-1/2TSP                                        

CAROM SEEDS(AJWAIN)-1TSP
BLACK SALT-1TSP
CORRIENDER SEEDS-1TBSP

METHOD:

TAKE A GRIDDLE.PLACE IT ON HIGH FLAME TILL IT BECOME HOT.
ONCE IT BECOME HOT ,KEEP IT IN MEDIUM HIGH FLAME.
ROAST ALL SPICES SEPERATELY,MIX IT
GRIND IT VERY FINELY IN MIXY

TIPS:

AVOID ROASTED CUMIN SEEDS IN BLACK COLOR.GOLDEN BROWN COLOR TASTE IS BETTER.
AESOFTIDA,FENUGREEK SEEDS GET ROASTED EARLY,SO AVOID BURNT THEM,OTHERWISE TASTE WILL BECOME BITTER.
CAN USE IT IN PARANTHA,DRY VEG,RAITA

GREEN TEA & BERRY SMOOTHIE

INGRIDIENTS:

Orange juice-1 .1/4

Banana-1                                                                 

GREENTEA & BERRY SMOOTHY

Frozen mixed berries-1.1/4

Low fat vanilla yoghurt-1/2cup

Sugar-1tbsp to taste

Green leaf  powder-3 packets

METHOD:

Place all ingridients  in a blender & mix until smooth & creamy.

Makes 3 cups.

 TIPS:

Making  green tea part of your daily routine is not only delicious,it's good for ur health.

Green tea contains vitamins,minerals,antioxidants which help reduce the risk  of many chronic health problems.

Besides, it's deliciously refreshing & is the perfect flavor enhancer with your favourite food.

mix berry include strawberry,raspberry.

FRIED RICE-CHINESE STYLE

INGRIDIENTS:

• RICE-1 CUP
• CABBAGE-1 BOWL
• CARROT-1/2  BOWL                                                                      
• CAPSICUM-1/4 BOWL
• SPRING ONIONS-1/2 BOWL                                                                    
• FRENCH BEANS-1/4 BOWL
• SOYA SAUCE-1/2 TSP
• REFINED OIL-1 TBSP
• SALT-1/2 TSP
• BLACK PEPPER-1/2 TSP
• CHINESE POWDER-1/2 TSP
• VINEGAR-OPTIONAL

                                                                         

FRIED RICE

METHOD:

• SOAKED THE RICE FOR 1/2 AN HOUR.TAKE A FRYING PAN .KEEP IT ON BURNER ON HIGH FLAME.ADD 3 TSP OIL IN THE PAN.
• NOW ADD SALT IN  IT.
• ADD 1.75 CUP WATER IN THE FRYING PAN.LET IT HOT FOR A WHILE.
• AFTER 2 MINUTE ADD RICE IN IT.
• PUT THE LID ON THE FRYING PAN .ALLOW IT COOKED FOR 15 MINUTES.
• MEANWHILE FLIP THE RICE SO THAT THEY COOK ON EACH SIDE EQUALLY.
• AFTER 15 MINUTES IT IS DONE .

VEG FRY:

• TAKE A  FRYING PAN.ADD REFINED OIL .KEEP IT IN HIGH FLAME.
• NOW CUT ALL VEG IN SLEEK LONG PIECES.
•  PUT ALL VEG IN THE VEG IN THE FRYING PAN.
• ADD SALT ,BLACK PEPPER ALSO
• WHEN THEY GET HALF COOKED ,THEN ADD SOYA SAUCE & AZENOMOTO,CHINESE POWDER.
• NOW ADD BOILED RICE IN IT.
• MIX IT WELL
• IN THE LAST BUT NOT LEAST ADD VINEGAR 1/2 TBSP IN IT & SWITCH OFF THE FLAME
• NOW FRIED RICE IS READY.

TIPS:

• GENERALLY WE PUT DOUBLE WATER IN THE RICE. BUT IN FRIED RICE WE REDUCE 1/4 CUP OF RICE TO AVOID MASHYNESS/STICKYNESS.
• WE ADD OIL WHILE MAKING RICE TO AVOID THEIR STICKYNESS
• ENHANCE TASTE ADD CHINESE FIVE MIX POWDER IN IT.
• ALWAYS REMEMBER CHINESE DISHES IS MADE IN HIGH FLAME & IT BECOMES TASTY WHEN THE VEG IS HALF COOKED
• FOR ENHANCING THE TASTE ADD CHING'S SECRET FRIED RICE MIRACLE  MASALA. .

VARIATION IN COOKING RICE:

EASY WAY:

• IF U PREPARE THE RICE BY NORMAL PROCEDURE  EARLY MORNING &  MAKE  IT FRIED RICE LATE AFTER NOON,THEN ALSO IT WILL LOSE THE MOISTURE & CAN EASILY CONVERT INTO FRIED RICE.

LONG PROCEDURE:

• TAKE SO MUCH WATER IN THE PAN THAT RICE CAN DIP EASILY .WHEN WATER GET BOILED THEN ADD THE SOAKED RICE IN IT . BOILED IT WITHOUT LID TILL IT BECOME  3/4  COOK.
• AT THE SAME TIME DROP THE RICE IN COLD WATER FOR A WHILE & SIEVE IT IMMEDIATELY.

 

STUFFED ACHARI KARELA-BITTERGAURD/BITTERMELON

•                                               

  

  STUFFED ACHARI KARELA

• INGRIDIENTS:

• BITTERGAURD-150GM
• TERMERIC POWDER-1/4TSP
• MANGO PICKLE MASALA- 2TBS
• CORRIENDER POWER-1TBSP
• RED CHILLY POWDER-1TSP
• SALT-1TSP
• MUSTARD OIL-2TBSP

• METHOD:

• PEEL THE BITTERGAURD.CUT THEM VERTICALLY FROM 1 SIDE.

• NOW FILL SALT IN ALL OF THEM FOR 6-8 HOURS.

• KEEP THEM IN SUNLIGHT.

• NOW TAKE FULL BOWL OF WATER & DIP THEM FOR A WHILE.

• SQUEEZE THEM SO THAT ALL BITTERNESS CAN COMING OUT.

• KEEP ALL SQUEEZED BITTERGAURD IN A BOWL.

• ITS TURN TO MAKING MASALA FOR STUFFING IN KARELA.

• MIX  SALT,MANGO PICKLE MASALA,CORRIENDER POWDER,TERMERIC POWDER,RED CHILLY POWDER IN A BOWL.

• STUFF  THIS MIXTURE IN BITTERGAURD NICELY.
• TIE THEM NICELY WITH THREAD TO AVOID STUFFING COMINGOUT.

• NOW TAKE A IRON-GRIDDLE.ADD 2TBSP MUSTARD OIL IN IT.

• PLACE IT HIGH FLAME.SAUTE ALL BITTERGAURD IN IT.

• FLIP THE SIDES WHEN THEY BECOME GOLDEN BROWN.

• ONCE GRIDDLE BECOME HOT,KEEP IT IN MEDIUM HIGH FLAME.

• WITH IN 15 MINUTES ALL SIDES BECOME CRISP .

• NOW IT IS READY TO EAT.

• TIPS:

• THIS RECEPIE DEMANDS MORE OIL.

• U CAN ENJOY THIS BITTERGAURD FOR 10-15 DAYS.KEEP IT IN FREEZE.

RAVA LADOO-SOUTH INDIAN STYLE

RAVA LADOO

• INGRIDIENTS:

• RAVA-1CUP
• SHREDDED COCONUT-1/4 CUP
• CASHEWNUT CHOPPED-1/8CUP
• KESAR-4-5PETALS
• RAISINS-1/8CUP
• SUGAR POWDER-1/2 CUP
• DESI GHEE-4TSP
• MILK-1/2CUP
• CARDAMOM POWDER-1TSP
• FENNEL SEEDS-1/4TSP

• METHOD:

• TAKE A  FRYINGPAN .PLACE IT  ON BURNER ON HIGH FLAME.
• ADD MELTED 2TSP GHEE /UNSALTED BUTTER IN IT.
• ADD CARDAMOM POWDER,FENNEL SEEDS,KESAR IN IT.
• WHEN  GHEE BECOMES HOT,PUT IT IN MEDIUM HIGH FLAME.
• NOW  ADD RAVA/CREAME OF THE WHEAT IN THE GHEE.
• NOW MIX IT WELL
• NOW SAUTE IT TILL IT BECOME LIGHT GOLDEN BROWN COLOR.
•  ADD SHREDDED COCONUT,ROASTED RAISINS ,CASHEWNUT IN THE RAVA MIXTURE.
• LET IT SAUTE FOR A WHILE.
• NOW ADD SUGAR POWDER IN IT.
• NOW ADD 2 MORE TSP OF GHEE.
•  WITH IN 30 SEC SWITCH OFF THE FLAME.
• REMOVE THE RAVA FROM FRYINGPAN.TRANSFER IT IN A DEEP BOWL.
• LET IT LITTLE BIT WARM.
• WHEN IT BECOMES WARM THEN MIX  COLD MILK BY ADDING LITTLE BY LITTLE.
• MILK NEEDS FOR BINDING.
• NOW APPLY OIL ON PALM .MAKE ROUND DUMBLE OUT OF THIS RAVA MIX.
• DECORATE THE LADOO FROM CASHEWNUT.
• PUT IT IN PLATE FOR MAKING IT MORE SOLID.
• AFTER 6 HOURS IT BECOMES MORE CRISPY.

• VARIATIONS:

• ADD 1/4CUP CHICKPEA POWDER/BESAN IN IT.ROAST IT SEPERATELY WITH THE HELP OF 2TSP DESIGHEE.
• AS BESAN IS A POWDER SO IT HAS EARLY TENDENCY  TO ROAST IN COMPARE TO SUJI.
• MIX IT IN RAVA MIXTURE.THIS MIXTURE LADOO CAN ALSO CALLED BESAN RAVA LADOO.
• IF  U WANT COCONUT POWDER COATING OUTSIDE,FIRSTLY DRENCHED THE LADOO  IN MILKMAID+COCONUT MILK MIXTURE.
• THEN  MOVE THIS LADOO  IN  SHREDDED COCONUT MIXTURE FROM ALL SIDES SO THAT  COCONUT WILL GET STICK.

• TIPS:

• IN STARTING DONT ADD TOO MUCH GHEE. TRY TO DRY ROAST IT WITH LITTLE BIT GHEE.
• THIS LADOO IS LONGLASTING,KEEP IT IN FREEEZE.
• U CAN EAT IT FOR A MONTH. 
• FOR BINDING,U CAN ADD GHEE IN PLACE OF MILK.
• DONT POUR ALL MILK IN ONE GO.

PUNJABI CHOLE

 

CHICK-PEA VEG

• SERVING FOR-2 PERSONS                        RECEPIETYPE-VEGAN/VEG

• COOKING TIME-1/2HOUR

• INGRIDIENTS:

• CHICKPEAS-1/2CUP
• SALT -1/2TSP
• TERMERIC-1/2TSP
• SEASONING:
• CUMIN SEED-1/2TSP
• TOMATO-2 MEDIUM SIZE
• ONION-1MEDIUM
• GINGER -25GM/1"(INCH)LONG PIECE
• GARLIC -2-3PEARL
• GREEN CHILLY-1PIECE
• CHOLE MASALA-2TSP
• RED CHILLY POWDER-1/2TSP
• REFINED OIL-1TBSP
• CILANTRO-1TBSP
• MINT LEAVES-1/2TBSP

• METHOD :

• HOW TO BOIL CHANNA/CHOLLE/CHICKPEAS/GARBANJOBEANS:

• SOAKED THE CHICKPEAS OVERNIGHT.
• DRAIN OUT EXCESS WATER IN MORNING.
• TAKE A PRESSURE COOKER.ADD THE WATER IN THE COOKER(CHOLLE SHOULD EASILY DIPABLE IN WATER)
• ADD SALT,TERMERIC POWDER IN IT.
• NOW ADD THE CHOLLE IN THE PRESSURE COOKER.
• PUT THE LID ON THE COOKER.
• KEEP THE COOKER ON THE BURNER ON HIGH FLAME.
• AFTER 1 WHISTLE PUT IT IN MEDIUM FLAME.
• PUT IT IN MEDIUM FLAME FOR 15-20 MINUTES.
• NOW SWITCH OFF THE BUTTON.
• NOW KEEP THE PRESSURE COOKER ASIDE FROM THE BURNER.
• AFTER 10-15 MINUTES STEAM WILL REMOVE FROM THE PRESSURE COOKER .
• NOW U CAN OPEN THE LID OF PRESSURE COOKER.
• NOW CHECK THE CHICKPEA WHETHER IT IS PROPERLY COOKED OR NOT.
• PUT THE CHICKPEA IN UR HAND IF IT IS MASH EASILY ,MEANS IT IS PROPERLY COOKED.

• IF CHICKPEAS R NOT PROPERLY COOKED:

• IF IT IS NOT,THEN ADD 1/2CUP MORE WATER(IF REQUIRED),THEN PUT THE LID ON PRESSURE COOKER.
• KEEP IT ON HIGH FLAME FOR 1 WHISTLE.
• AFTER THAT PUT IT FOR MEDIUM FLAME FOR 5-10 MINUTES.
• THEN KEEP IT ASIDE FROM BURNER FOR 10 MINUTES.
• LET STEAM COMES OUT FROM PRESSURE- COOKER..
• NOW OPEN THE LID & CHECK IT AGAIN.
• COOKED IT UNTIL IT BECOMES SOFT.

• SEASONING:

• NOW ITS TIME TO PREPARE THE SEASONING.
• TAKE A MIXY.ADD ONION,GINGER,GARLIC,GREEN CHILLY ,TOMATO IN IT.
• BLEND IT TILL IT TURNS INTO FINE PASTE
• TAKE A FRYING PAN .ADD REFINED OIL IN IT.
• NOW PUT IT IN HIGH FLAME.
• AFTER 2 MINUTE IT WILL HOT.
• NOW ADD CUMIN SEEDS IN IT.
• ALLOW IT SAUTE TILL ITS COLOR CHANGES INTO GOLDEN BROWN.
• NOW ADD GARLIC, GINGER,ONION,GREEN CHILLY,TOMATO PASTE  IN IT.
• LET IT SAUTE TILL IT TURNS  IN MAROON COLOR(DARK SHADE).
• IT TAKES 10 MINUTES.
• FIRSTLY U CAN KEEP THE BURNER IN HIGH FLAME .
• AFTER 5 MINUTE ,PUT IT IN A MEDIUM FLAME.
• KEEP STIRING FOR A WHILE OTHERWISE BOTTOM PART WILL BE BURNT.
• WITH IN 10-15 MINUTES U LL GET A NICE FLAVOR AS WELL AS COLOR
• NOW ADD CHANNA MASALA IN IT .
• MIX IT IN THE PASTE PROPERLY.
• NOW PUT THIS ALL PASTE IN PRESSURECOOKER.
• MIX IT WITH BOILED CHANNA.
• KEEP THE PRESSURECOOKER ON THE HIGH FLAME.ALLOW IT FOR ONE WHISTLE.
• NOW KEEP IT ASIDE FROM THE BURNER.
•  OPEN THE LID AFTER 10 MINUTES.
• NOW SEASONING IS PROPERLY MIX IN THE CHICKPEA
• IT IS READY TO EAT.
• NOW TAKE A PAN.ADD WHOLE CORRIENDER SEEDS(1TSP),CINNAMON STICK-1INCH),CLOVES(2),GREEN CARDAMOM(3),BLACK CARDAMOM(1).DRY ROAST IT.THEN GRIND IT IN MIXY.NOW SPRINKLE THIS MASALA ON CHOLE.
• IT WILL ENHANCE THE TASTE AS WELL AS THE FRAGRANCE. 
• GARNISH IT WITH CILANTRO ,MINT LEAVES,CHOPPED ONIONS.
• BEST TO EAT WITH RICE,RAITA.

• TIPS:

• IF CHICKPEA HAS PROPERLY BOILED BUT WATERLEVEL IN CHICKPEA IS HIGH,THEN PUT IT ON HIGH FLAME WITHOUT LID.
• AFTER 5 MINUTES U WILL FIND WATER IS REDUCED.
• IF U FIND CHICKPEA HAS BOILED PROPERLY BUT HAS LITTLE WATER THEN ADD HOT WATER IN IT .(AS REQUIRED)
• NEVER ADD PLAIN WATER WITHOUT BOIL .
• CAN AVOID TERMERIC.IF U WANT TO MAKE IT BLACK ,CAN ADD GOOSEBERRY POWDER(1/2TSP) OR TEA- LEAF WATER IN THE END & MIX THEM PROPERLY.
• CAN ADD PANEER PIECES/FRIED POTATO PIECES IN IT.
• IN THE PLACE OF GOOSEBERRY,CAN ADD TAMARIND WATER.
• IF U WANT TO MAKE CHOLE LESS HEAVY,AVOID ONION WHILE FRYING.ONLY ADD RAW ONION IN THE END.