VEG SANDWICH WITH TWIST

• IT IS A HEALTHY ,TASTY & QUICK SANDWITCH.
• IT IS GOOD FOR TRIP ALSO .
• MANY PEOPLE LIKE TO ADD THE CHEESE SPREAD ON IT BUT I PREFER FRESH CREAM .
• WE CAN MADE IT LIKE RUSSIAN SANDWICH BY ADDING THE HUNG CURD IN THE PLACE OF FRESH CREAM.

VEG SANDWITCH

INGRIDIENTS:

• BREAD-10 PIECE
• ONION- 1 MEDIUM SIZE
• TOMATO - 1 LARGE SIZE (DESEEDED)
• CAPSICUM - 1 SMALL SIZE(RED & GREEN)
• SHREDDED CABBAGE - 2 HANDFUL
• PANEER - 1 HANDFUL
• SHREDDED CARROT - 1 HANDFUL( OF OOTY )
• CREAM -100 GM

METHOD:

• CUT THE EDGES OF THE BREAD .SPREAD THE CREAM ON THE BREAD .NOW ADD THE ALL FINELY CHOPPED VEGETABLES ON IT.
• SPRINKLE THE SALT & BLACK PEPPER ON IT.
• NOW PUT THE ANOTHER PIECE OF THE BREAD WITH  CREAM ON IT.
• RELISH IT WITH MINT CHUTNEY.

DABELI

• IT IS DELICACY OF GUJRAT & MAHARASHTRA.
• IT IS A SAVOURY WITH VARIETY OF TOPPINGS.
• FINGER LICKING SNACK!!!
• SPECIALLY KUTCHI DABELI IS VERY FAMOUS .
• THERE ARE ANOTHER TYPE OF DABELI CALLED RAJWADI DABELI WITH LOT OF DRY FRUITS.
• DABELI MASALA HAS MAIN ROLE IN THIS RECEPIE.
• DABELI MASALA IS NOTHING BUT MIXTURE OF : -  FENNELSEEDS,CLOVES,CINNAMON STICK,CUMIN POWDER,CORIANDER POWDER,BIG CARDAMOM POWDER,SMALL CARDAMOM POWDER,BLACK SALT,SESAME SEEDS.JUST DRY ROAST & BLEND IT .

INGRIDIENTS:

• BOILED POTATO -250 GM
• CHOPPED ONION -1 MEDIUM SIZE
• NYLON SEV -2 HANDFUL
• ROASTED MASALA PEANUTS -1/2 BOWL
• DABELI MASALA -2TSP
• TAMARIND CHUTNEY-1TBSP
• CORIANDER CHUTNEY- 1TBSP
• SALT - 1TSP
• SUGAR- 1/2TSP
• RED CHILLY POWDER-1/2TSP
• BURGER/PAV BUNS-4 PIECE
• REFINED OIL-1TBSP
• LEMON JUICE-1TSP
• TOMATO -1 MEDIUM SIZE
• SHREDDED COCONUT-1 HANDFUL
• POMEGRANATE-1 HANDFUL

METHOD:

• TAKE 2 TSP REFINED OIL IN ONE PAN.KEEP IT ON MEDIUM FLAME.NOW ADD THE DABELI MASALA ,RED CHILLY POWDER,SALT,LEMON JUICE,SUGAR IN IT.
• MIX THEM WELL SWITCH OFF THE FLAME .
• NOW ROAST THE BUNS ON BOTH SIDES WITH REFINED OIL & SPREAD THE TAMARIND CHUTNEY ON IT .
• NOW SPREAD THE LAYER OF ROASTED PEANUTS,NYLON SEV,CHOPPED ONION ON IT .
• NOW SPREAD THE POTATO MIX ON IT.ON THE TOP OF THE LAYER AGAIN SPREAD THE SHREDDED COCONUT ,TOMATO,POMEGRANATE TOPPING.
• CLOSE THE BUN.SERVE IT WITH GREEN CHUTNEY.

TIPS:

• WE CAN ADD THE ROASTED CHANA DAL,CORRIENDER LEAVES IN IT.
• IN RAJWADI DABELI ,WE ADD THE CASHEW NUTS & RAISINS ALSO . 
• FOR EASY TO MANAGE:TAKE A WOK .ADD REFINED OIL IN IT .THEN ADD THE JUST ADD DABELI MASALA IN IT .THEN ADD BOILED POTATO,RAW CUT ONION,PEANUT,TEMERIND CHUTNEY .MIX THEM WELL.DUE TO  TEMARIND CHUTNEY NO NEED TO ADD SUGAR & LEMON JUICE.ROAST THE BREAD HALFLY BEFORE ADDING CHUTNEY & POTATO FILLING & AFTER ADDING IT ROAST IT AGAIN WITH BUTTER.SERVING TIME SPRINKLE THE SEV ON IT.
• ALWAYS USE ROUND BUN ,NOT PAV AS PAV IS SMALL ENOUGH FOR STUFFING.
• IN GREEN CHUTNEY USE GARLIC,PEANUT,GREEN CHILY,LEMON JUICE,CORIANDER EAVES.PEANUT ABSORB THE MOISTURE. 

STRAWBERRY MOUSSE DESSERT

INGRIDIENTS:

• BOILING WATER -1.5 CUP 
• STRAWBERRYGELATINFLAVOR-1PACKET(6OZ)
• COLD WATER - 1 CUP
• SLICED STRAWBERRIES - 1.5 CUP
• COOL WHIP CREAM- 1 TUB(8 OZ)

METHOD:

• ADD BOILING WATER TO GELATIN MIX IN LARGE BOWL;STIR 2 MINUTES UNTIL COMPLETELY DISOLVED.
• STIR IN COLD WATER.PLACE STRAWBERRY IN 6 CUP MOLDS.COVER WITH 2 CUPS GELATIN.
• REFREGERATE UNTIL GELATIN GET SET NOT FIRM.
• MEAN WHILE REFRIGERATE REMAINING GELATIN 30 MIN OR UNTIL SLIGHTLY THICKENED.WHISK IN 2 CUPS COOL WHIP UNTIL WELL BLENDED.
• SPOON OVER GELATIN LAYER IN MOLD.
• REFRIGERATE 4 HOURS OR UNTIL FIRM .UNMOLD .
• SERVE TOPPED WITH REMAINING COOL WHIP.

PAPDI CHANA CHAT

• IT IS A HEALTHY APPETIZER.IT IS A QUICK CHAT .
• I HAVE IT FIRST TIME IN A RESTURANT OF USA.I FOUND IT VERY TASTY .
• IT IS GOOD FOR POTLUCK ALSO.

INGRIDIENTS:

• BOILED CHICK PEAS - 1 BOWL
• PAPDI/MATAR IN SMALL SIZE - 1/4 BOWL
• ONION - 1 MEDIUM SIZE
• DE SEEDED TOMATO - 1 MEDIUM SIZE
• DE SEEDED CUCUMBER - 1 HANDFUL
• LEMON JUICE - 1 TBSP
• SALT-1 TSP
• GREEN CHUTNEY-1 TBSP
• THICK TAMARIND JUICE -2 TBSP
• RED CHILLY POWDER - 1 TSP
• BOILED POTATO- 1 PIECE
• SUGAR - 1 TSP

METHOD:

• BOIL THE CHANA IN PRESSURE COOKER WITHOUT TERMERIC .
• NOW ADD ALL THE INGRIDIENTS EXCEPT PAPDI.
• NOW KEEP IT IN FREEZE FOR 2 HOURS .
• IN THE END ADD THE PAPDI .
• RELISH IT .
• WE CAN DECORATE IT WITH ZERO SIZE SEV,CORRIENDER LEAVES.

TIPS:

• ALLOW THE CHANA CHAT REST FOR AT LEAST 2  HOURS SO THAT ALL THE INGRIDIENTS GET ABSORBED BY IT .
• ADD THE PAPDI OR MATTAR AT THE TIME OF SERVING SO THAT IT WILL NOT GET SOGGY.

NOTE:

• DO NOT ADD THE TERMERIC POWDER WHILE BOILING THE CHANA.
• 6 WHISTLES IS ENOUGH OTHERWISE IT WILL GET MASHY WHICH IS NOT DESIRABLE IN CHAT.
• IT IS SERVED COOL OR ROOM TEMPERATURE BUT NOT HOT OR WARM.

SHAHI BREAD-TWISTED VERSION

• IT IS THE EASY & QUICK VERSION OF THE SHAHI BREAD (WITH OUT DEEP FRY).
• IT IS TASTED LIKE NEAR JALEBI(NEAR BY  :) )
• IT IS GOOD FOR WEIGHT CONSCIOUS PEOPLES.YUMMY BUT NO DEEP FRY VERSION !!!

INGRIDIENTS:

• BREAD SLICE - 5 SLICE
• CREAM/MALAI - 1SMALL BOWL
• SUGAR POWDER -1/2 SMALL BOWL
• ASSORTED CHOPPED DRY FRUITS - 1 HAND FUL

SHAHI TUKDA

METHOD:

• IN A BOIL ADD THE SUGAR POWDER IN THE CREAM/MALAI.
• NOW TAKE A POP UP SANDWITCH MAKER .ROAST IT TILL BROWN .
• NOW SPREAD THE SWEET CREAM ON IT .SPRINKLE THE ASSORTED DRY FRUITS ON IT .

TIPS:

• SERVE IT HOT ONLY ONE BY ONE OTHERWISE IT WILL GET SOGGY .
• IN THE PLACE OF SWEET CREAM YOU CAN APPLY THE RABADI OR SWEET KHOYA OR SHREDDED KALAKAND ON  IT ALSO.

BREAD ROLLS WITH STUFFED NOODLES-INDO CHINESE

• IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
• BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
• .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.

INDO CHINESE BREAD ROLL

INGRIDIENTS:

• BREAD                                  -8 PIECES
• BOILED POTATO                - 3 PIECE
• CHOPPED ONION                -1 CUP
• CORIANDER LEAVES        -1/2 CUP
• RAISINS/CRANBERRY      - 1 HANDFUL
• PEAS                                      - 1/4 CUP 
• HALF BOILED NOODLES   - 1 CUP
• CHOPPED CABBAGE          - 2 HANDFUL
• SHREDDED BEET ROOT    - 1 HANDFUL
• VERMECILLI/SEVIYAN       -FOR COATING

SPICES:

• RED CHILLY POWDER -1/2 TSP
• BLACK PEPPER -1/2 TSP
• FENNEL SEEDS -1/2 TSP
• GINGER-1 INCH LONG
• GARLIC -2 PEARLS
• GREEN CHILLY -1 PIECE
• SALT -1 TSP

FOR BREAD DIPPING:

• MILK -1/4 CUP
• SUGAR -1/2 TSP
• WATER -1 CUP

METHOD:

• CUT THE BREAD PIECES FROM THE  EDGES.NOW MASH THE BOILED POTATO.MIX THE ONION,CHOPPED CORRIENDER LEAVES.MIX SPICES,SALT IN IT.
•  NOW MAKE THE FILLING OF THE FROZEN PEAS,CHOPPED CABBAGE,HALF BOILED NOODLES,SHREDDED BEET ROOT,RAISINS/SWEETENED CRANBERRY IN SEPERATE BOIL .ADD THE SALT & SPICE IN IT.
• TAKE A SMALL BALL LIKE SIZE MASH POTATO MIX & FILL THE 1 HANDFUL FILLING IN IT & MAKE THE ROUND  OR ANY SHAPE.MAKE  ALL THE  POTATO DUMPLINGS WITH FILLING IN THIS MANNER .
• ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
• ADD THE POTATO DUMPLING IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ROUND OR ANY SHAPE.
• NOW COAT IT WITH RAW VERMICILLI/SEVIYAN.
• DEEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH GREEN CHUTNEY.

TIPS:

• AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
• NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
• YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.
• AVOID TO USE FULL COOKED NOODLES .WHILE DEEP FRYING THE HALF COOKED NOODLES AUTOMATICALLY GET FULLY COOKED.

VARIATIONS:

• YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT 

FRUIT CUSTARD TRIFLES

• TRIFLE,A  ESSENTIAL ENGLISH DESSERT.IT IS ALSO CALLED TIPSY PUDDING.
• IT IS A COLD DESSERT OF SPONGE CAKE & FRUIT COVERED WITH LAYERS OF CUSTARD,JELLY & CREAM.
• IT IS VERY ROYAL AS WELL AS YUMMY DESSERT.ALL THINGS ARE READY MADE AVAILABLE . IT IS INSTANT QUICK RECIPE.

INGRIDIENTS:

• FULL CREAME MILK -2 CUP
• VANILLA CUSTARD - 2 TBSP
• POWDER SUGAR  - 1 TBSP
• JELLY  - 1/4 CUP
• FRUIT CAKE - 4 PIECE
• ASSORTED FRUITS  - 1 CUP
• WHIPPED CREAM  - 1/4 CUP
• ASSORTED DRY FRUITS - 1 HANDFUL
• WAFFERS - 2 PIECE

TUTTI FRUITY CAKE

METHOD:

• CUSTARD IS AVAILABLE IN MARKET BUT IF YOU WANT TO MAKE IT BY OWN .HERE IT IS:

HOW TO MAKE VANILLA CUSTARD:

• TAKE THE WHOLE MILK IN THICK BOTTOM PAN.ALLOW IT ONE BOIL .
• TAKE A BOWL .ADD THE 2 TBSP COLD MILK IN IT .ADD THE VANILLA CUSTARD POWDER IN IT .MIX IT WELL WITH THE SPOON SO THAT THERE WILL BE NO LUMPS .
• NOW ADD IT IN BOILED MILK .KEEP STIRRING IN BOILED MILK .SOON IT MAKES THICKEN THE MILK.SLOW THE FLAME .
• NOW ADD THE SUGAR IN IT.
• SWITCH OFF THE FLAME .
• ALLOW IT TO COOL DOWN FOR A WHILE . KEEP IT IN FREEZE.

HOW TO DECORATE THE TRIFLES:

• LAY OUT THE CAKE IN THE BOTTOM OF THE GLASS .NOW ADD THE ASSORTED FRUITS.THEN POUR THE COLD CUSTARD IN IT .
• GARNISH IT WITH  WHIP CREAM & JELLY PIECES,DRY FRUITS.IN THE PLACE OF JELLY YOU CAN USE THE TUTTI FRUITY.
• ON THE GLASS INNER SURFACE SPREAD THE STRAWBERRY SYRUP FOR DECORATION.
• CAN DECORATE  IT WITH CHOCO STICK OR VANILLA STICK ALSO.
• IN THE END WE CAN SPREAD THE SUGAR POWDER ON THE FRUITS AS A DECORATION. 
• KEEP IT IN FREEZE FOR SET FOR AN HOUR.
• IN THE END DECORATE WITH THE WAFFERS .IF WE ADD IT EARLIER ,IT WILL GET SOGGY.
• NOW IT IS READY FOR SERVE.

TIPS:

• WE CAN SERVE IT IN SEPARATE GLASSES OR IN  BIG BOWLS.
• WE CAN USE CREAM CHEESE FROSTING IN PLACE OF WHIPPED CREAM

CREAM CHEESE FROSTING :-

• BUTTER,VANILLA ESSENCE,CREAM CHEESE,SUGAR.
• FIRSTLY ADD BUTTER IN DEEP BOWL,BLEND IT WITH HAND MIXER.THEN ADD CREAM CHEESE,BLEND IT .NOW ADD SUGAR POWDER & VANILLA ESSENCE IN IT.YOUR CREAM CHEESE FROSTING IS READY FOR USE.

BOMBAY MASALA MILK

• IT IS DELICACY OF MAHARASHTRA .REALLY HEAVENLY TASTE .
• IT IS VERY NUTRITIOUS & HEALTHY DRINK .
• HOT MASALA MILK IS GOOD IN WINTERS .MUST TRY ONCE.

                                           

MASALA MILK 

INGRIDIENTS:

• CASHEW NUTS           - 1 HANDFUL
• PISTA                            -  1 HANDFUL
• ALMONDS                    -   2 HANDFUL
• CARDAMOM POWDER -1/2 TSP
• SAFFRON                        - 4 TO 5 STRANDS
• NUTMEG (JAIFUL)         -1 PINCH
• MACE(JAVETRI)             - 1 PINCH
• SUGAR                              -4 TSP
• WHOLE MILK                  - 1 LITER

METHOD:

• TAKE A WHOLE MILK IN A DEEP THICK BOTTOM PAN  .KEEP IT ON HIGH FLAME TILL ONE BOIL.THEN KEEP IT TO THE MEDIUM FLAME.ALLOW IT REDUCE TILL  1/2 .
• SOAK THE SAFFRON STRANDS IN COLD MILK FOR A WHILE .
• ADD ALL THE SPICE POWDER & ALL CHOPPED DRYFRUITS,SOAKED SAFFRON IN REDUCED MILK.
• IN THE END ADD THE SUGAR POWDER.
• DECORATE IT WITH CHOPPED DRY FRUITS.
• IF YOU ARE IN HURRY & WANT TO AVOID MAKE OWN SPICES POWDER AT HOME THEN YOU CAN USE  EVEREST KESARI MILK MASALA /BADSHAH MILK MASALA ALSO . 
• RELISH IT  EITHER HOT OR COLD MILK.

TWIST:

• IF WE DIP SMALL SIZE RASGULLA IN THIS MILK & SERVE IT COLD .TASTE WILL COMING OUT AWESOME.(TASTE LIKE RASMALAI)

NOTE:

• WE CAN SPRINKLE THAT MASALA ON SWEET DISH LIKE RASMALAI,KHEER,HOMEMADE ICE CREAME ,MILK SHAKE ALSO .IT WILL ENHANCE THE TASTE.

MITTHI SEVIYAN

• MEETHI SEVIYAN IS A DESSERT ROSATED SEVIYAN WITH GHEE & SUGAR.
• SEVIYAN IS ALSO COMING OUT IN MANY VARIETIES IN MARKET LIKE

1.  CHINESE PREFER RICE & MAIDA VERMECILLI
2. ,SOUTH INDIANS PREFER RAGI VERMICILI,
3. NORTH INDIANS PREFER WHEAT FLOUR +SUJI VERMICILI.

• IT IS GOOD DURING COLD,BONE BREAKAGE.
• IT IS WIDELY MADE DURING EID BY MUSLIMS. 

MEETHI SEVIYAN

INGRIDIENTS:

• SEVIYAN/VERMICILLI -1 CUP
• SUGAR POWDER -1/4 CUP(LITTLE LESS)
• GHEE -1/4 CUP
• WATER/MILK - 3 CUP
• CARDAMOM POWDER -1 TSP
• FENNEL SEEDS -1 TSP
• ASSORTED DRY FRUITS - 1/4  CUP
• SHREDDED COCONUT -1 TBSP

METHOD:

• ROAST THE SEVIYAN IN THICK BOTTOM PAN WITH GHEE IN MEDIUM HIGH FLAME TILL IT BECOME GOLDEN IN COLOR.
• MEANWHILE TAKE WATER & ADD THE SUGAR ,CARDAMOM POWDER,FENNEL SEEDS IN IT .KEEP IT IN HIGH FLAME TILL ONE BOIL.
• POUR THIS SUGAR SYRUP ON ROASTED SEVIYAN.
• NOW MIX THE ASSORTED DRY FRUIT,SHREDDED COCONUT ON IT .
• COVER THEM WITH LID FOR 5 MINUTES IN MEDIUM FLAME FOR GET COOKED .
• IT IS READY TO RELISH.

TIPS:

ADDING KHOYA WILL BE ENHANCE THE TASTE.

NOTE:

• IN SEVIYAN ,SUGAR RATIO IS NOT HALF OF THE SEVIYAN LIKE HALWA.IT IS LESS THAN 1/4..