KHANDAVI

Khandavi is delicacy of gujrat.It is very healthy,oil free recipie.It is quick recipie too.For potluck it is very good option.

khandavi

INGRIDIENTS:

• Gram flour- 1 cup
• Curd -1 cup
• Water - 2 cup
• Salt- 1 tsp
• Termeric powder- 1 pinch  

FRY:

• Refined oil -2 tsp
• Rai/mustard seeds -1 tsp
• Green chilly -1
• Fennel seeds- 1/2 tsp
• aesoftida- 1 pinch
• Coriander leaves - 1/4 cup

Garnish:

• Shredded Coconut - 1/4 cup
• Pomogranate - 1 handful

Method:

• Mix the gram flour in the curd with the help of hand .When no lumps is found then add water in it.Add the salt & termeric powder.
• Take a thick bottom pan & pour the batter on it first then switch on the gas otherwise batter will stick on the bottom.
• Keep the gas on medium high flame(8).
•  Keep Stirring the  spatula(around 10 minutes) till the batter become thick & some shining starts coming out.(some sounds will start come.) 
• Allow it to cool for 30 seconds only.
• Then take a sample of cooked gram flour .Spread it from top to bottom either on the kitchen counter or on the back of the big tray or vessel like thali with the help of silicone flex spatula .
• More u spread thinner,more tastier it is.
• Allow it to cool then cut it with knife.Roll it tightly & arrange it in a plate.

FRY:

• In another pan pour the refined oil.Allow it to hot then add mustard seeds/rai,fennel seeds,curry leaves,chopped green chilly,chopped coriander leaves,aesoftida(hing) .
• Now pour this mixture on the top of the roll .Garnish it with shredded dry coconut.

NOTE:

• Curd should not be extremely sour. .

TIPS:

• Can use the parchment paper.(No need of greasing is required).
• Not to grease either spatula or counter top.I spread it on kitchen counter top plastic cover.

Veg biryani in cooker

• This is delicacy of hyderabad.It comes out more tastier than pulav.
• No need to eat any vegetable with this.
• Just veg biryani + raita . This is the quick recipie for whom don't have patience & time to prepare hyderabadi dum biryani.  

veg biryani

Ingridients:

• Basmati rice - 1 cup
• curd - 1 medium tbsp
• refined oil - 1/4 tbsp
• desi ghee /butter - 1/4 tbsp
• Mint - 1 hand ful
• Ginger - 1 inch
• Garlic - 3 pods
• Assorted veg:
• Onion -1/4 piece
• Tomato - 1 medium
• Potato - 1 small
• Peas-1/8 cup
• Carrot-1 medium size
• Cashew nuts - 1 handful

spices:

• Cloves -2-3
• Cardamom - 1 piece
• Cinnamon - 3-4 small sticks
• Tejpatta - 2-3 small pieces
• Shahi jeera - 2 tsp

Method:

• Soak the rice only for 10 minutes.
• Take a cooker .Put it in high flame.Add all spices Shahi jeera,cloves,tejpatta,cardamom,cinnamon.Then add the sliced onion,cashewnuts.
• Allow it to saute then add ginger,garlic,green chilly paste .Allow it to saute then add assorted vegetables .Add salt.
• Allow them to saute then add 1.5 times more water.Its time to add coriander leaves,mint leaves also.Now add curd in it.
• Keep the flame medium like 5-6.
• Now add the pre soaked rice .
• Cover the cooker with the lid.Soon 1 whistle come,switch off the flame.Immediately remove the whistle & open the lid.Remove the cooker from flame if it is electric.Cover the cooker with muslene cloth or bounty paper for 5 minutes.
• So that rice will come out separately not soggy.

Tips:

• Mint ,garlic gives very good flavor in it.
• Adding butter/ghee in refined oil reduces the flavor of refined oil.
• If whitsle doesnot come out with in 5-10 minutes .Just switch off the flame.& open the lid.cover it with cloth.

Peanut chikki

•  It is very easy & quick recipie. Crunchy in taste also.Can give the kids in the place of chocolate.

Peanut chikki

Ingridients:

• Sugar- 1 cup
• Roasted peanuts- 1 cup
• Desi ghee - 1 tsp

Method:

Roasted peanut

• Take a wok .Keep it in medium  flame(5-6) .
• Put the sugar in it & keep stir it till it become watery .
• Then add 1 tsp clarified butter(desi ghee) in it.Mix in it properly .Then add the roasted unsalted peanut on it.Switch off the flame .Mix the peanut in the sugar syrup properly.
• Take a big vessel like prant .Apply the oil on the bottom of it & apply the oil on the roller pin(belan) also  .Roll the material as thin as u can with the help of roller pin.
• Take a knife & apply cut  sign immediately on the material.
• Allow it to cool for while. After some time it will get crisp .Store it in airtight container.

Tips:

• For flavor can add fennel seeds /cardamom powder in it.
• Keep stir the sugar without adding water on medium flame otherwise sugar will get burnt.

Cranberry sauce

 I listen about cranberry sauce a lot. Generally Americans prepare it during thanks giving with Turkey.It was new year eve & fresh cranberry season.I decided to prepare it.It is very easy, healthy and yummy recipe.

Cranberry pic

Ingredients:

• Cranberry -  400 gm
• Apple -  2 small size
• Honey -  2 table spoon
• Cardamom powder -  1 tsp
• Orange Zest -  1 tsp

Method:

Rinse the cranberry in a colander properly.Peel the apples.Chop one apple and grate the other one. Now keep all ingredients except honey in a heavy bottom wok.Add one cup water.

 Keep it in a medium flame for 15-20 min, with-in 10 min cranberry starts popping itself. After 15-20 mins, turn off the gas and allow it to be cool for sometime.

Now its time to add honey.

 Relish it with ice cream or sweet hung curd.

Tips:

Cranberry is very tangy in nature so  I added apple to reduce it sourness.If u like the sour taste then add the orange juice in the place of apple,and water.

HOW TO BOIL PEAS IN NATURAL WAY

• MY SISTER'S COOK HAS UNIQUE WAY TO BOIL THE PEAS .
• IN THIS WAY PEAS NATURAL COLOR WILL STAY REMAIN & ITS NATURAL SWEET TASTE WILL ENHANCE AS IT IS COOKED IN PEAS COVERING MOISTURE.
• HERE I AM SHARING THE RECIPE.

PEAS

INGRIDIENTS:

• PEAS - 250 GM

BOILING PEAS IN COVERING

METHOD:

• WASH THE PEAS COVERING WITH FRESH WATER.TAKE THE PEAS WITH THE  COVER .PUT THEM IN PRESSURE COOKER IN SLOW FLAME .
• ALLOW THEM TO COOK FOR 1/2 WHISTLE IF THE PEAS IS FRESH OTHERWISE 1 WHISTLE .
• CAN USE THE WOK WITH THE LID FOR BOILING IT 
• ALLOW THEM COOL THEN REMOVE THE PEAS FROM THE COVER.
• WE CAN USE THIS PEAS FOR CUTLETS,VEGETABLE ,PARANTHA,PULAV.AS IT IS ALREADY BOILED SO IT IS ADDED IN THE END OF THE RECIPE LIKE WE PUT PANEER IN AALOO PANEER RECIPE(IN THE END OF THE RECIPE).

TIPS:

• NO NEED TO ADD THE EXTRA WATER FOR BOILING.
• NO NEED TO ADD THE SALT.

JAGGERY RICE

• IN NORTH INDIA AFTER HOLY WE CELEBRATE BASADIA OF SHEETLA MATA.WE PREPARE JAGGERY RICE WHICH WE PREPARE PREVIOUS NIGHT & EAT IN NEXT MORNING.
• I AVOID TO ADD GHEE IN IT AS IT HAS TO EAT IN NORMAL ROOM TEMPRATURE .I LIKE IT WITH COLD MILK .SOME PEOPLE RELISH IT WITH CURD ALSO.

INGRIDIENTS:

JAGGERY RICE

• JAGGERY - 1 CUP
• CLOVE -4-5
• RICE - 1.5 CUP
• WATER- 4 CUP
• WHITSLE- 3-4 TIMES
• CARDAMOM POWDER - 1TSP

METHOD:

• SOAK THE RICE FOR AT LEAST ONE HOUR.CUT THE JAGGERY IN SMALL PIECES .NOW TAKE A PRESSURE COOKER .ADD THE WATER IN IT .GENERALLY WE ADD THE DOUBLE THE WATER OF THE QUANTITY OF RICE BUT HERE DUE TO JAGGER WE WILL ADD 1.5 TIMES MORE THE WATER.
• ADD THE JAGGERY IN THE WATER.
• ALLOW IT TO BOIL.WHEN JAGGERY GET MELTED PROPERLY THEN ADD THE CARDAMOM ,CLOVE & THE RICE .
• CLOSE IT WITH LID.
• KEEP IT IN HIGH FLAME.
• NOW ALLOW 3-4 WHISTLES COME.THEN SWITCH OFF THE FLAME .AFTER 10-15 MINUTES WE CAN OPEN IT .
• SOME PEOPLE HAS TO MAKE IT WITH SUGAR.I USUALLY ADD 1 TSP AS TO FOLLOW THE RITUAL ONLY IN THE RICE OTHERWISE IT IS PERFECT .
• GARNISH IT WITH ASSORTED DRYFRUITS & COCONUT POWDER.

TIPS:

• WE CAN USE TEZ PATTA,ANISE ALSO.

GARLIC GRILL SANDWITCH WITH CHEESE

GARLIC GRILL SANDWITCH WITH CHEESE

IT IS A VERY QUICK & EASY RECIPE.IT IS VERY POPULAR IN USA.YUMMY AS WELL NUTRITIOUS.MUST TRY!!!
IN THIS RECIPE I PUT MY CHOICE OF ITALIAN SEASONING BUT THERE IS MANY MORE . IN THE BOTTOM SIDE I PROVIDE THE LIST OF POPULAR ITALIAN SEASONING INGRIDIENTS .
WE CAN USE ANY OF IT ACCORDING TO TASTE. .

INGRIDIENTS:

PARMESAN CHEESE

• SOFTENED BUTTER  - 50 GM
• GARLIC POWDER - 1 TSP
• BASIL POWDER -1/2 TSP
• BLACK PEPPER- 1/4 TSP
• BLACK SALT- 1/4 TSP
• PARMESAN CHEESE - 1/2 BOWL
• OAT BREAD -4 PIECE
  

METHOD:

• MIX THE GARLIC POWDER,BASIL POWDER,SALT,BLACK PEPPER IN THE SOFTENED BUTTER.
• NOW SPREAD THE BUTTER ON ONE PART OF EACH SLICES OF BREAD  & ROAST 2 BREADS ON BUTTER SIDE  ONLY ON MEDIUM TEMPRATURE OVER NONSTICK GRIDDLE .
• NOW TOP THE BREAD SLICE WITH  GRATED PARMESEAN CHEESE.
• ALLOW IT TO MELT ON THE BREAD.
• THEN TOP IT WITH REMAINING SLICE OF ROASTED BREAD .
• ALWAYS BUTTER SIDE  SHOULD KEEP OUTSIDE OF SANDWITCH & STUFF THE CHEESE IN BETWEEN.

TWIST:

• WE CAN USE THE PARMESAN CHEESE(ORANGE COLOR) SLICE ALSO.
• WE CAN STUFF THE VEGETABLES  LIKE CUCUMBER,SHREDDED CARROT,SHREDDED BEETROOT,SHREDDED CABBAGE,SLICED ONION & TOMATO IN IT.

NOTE:

WE CAN INCLUDE ANY OF ITALIAN SEASONING IN THE ACCORDING TO TASTE.
GENERALLY ITALIAN SEASONING HAS FOLLOWING INGRIDIENTS:

• DRIED OREGANO
• DRIED BASILS
• DRIED THYME
• DRIED ROSEMARY
•  RED CHILLY FLAKES 
• DRIED PARSLEY
• DRIED ONION POWDER
• DRIED GARLIC POWDER
•  BLACK PEPPER

IF YOU WANT TO USE ALL INGRIDIENTS THEN IN MARKET ITALIAN SEASONING POWDER IS ALSO AVAILABLE IN ONE PACK.NO NEED TO BUY EACH SEPERATELY.

FRESH CORN SALSA WITH MANGO & CUCUMBER

CORN SALSA WITH MANGO & CUCUMBER

• IT IS A COMBINATION OF SWEET, TANGY,SPICY  RECIPE.
• CORN IS FULL OF VITAMIN E WHICH IS VERY GOOD FOR SKIN & FERTILITY.GENERALLY I USE THE AMERICAN CORN FOR THIS CHAT AS IT IS LITTLE SWEET IN TASTE.
• WE CAN PREPARED IT IN JIFFY WITH VERY EASY WAY.

INGRIDIENTS:

• SWEET CORN -250 GM
• LEMON JUICE - 1/2 TBSP
• SALT-1/2 TSP
• BLACK PEPPER -1/2 TSP
• RED PEPPER - 1/4 TSP
• MARGARINE/BUTTER -1/2 TSP
• SUGAR- 1/2 TSP
• CUMIN POWDER - 1 PINCH
• RAW MANGO - 1 HANDFUL
• CUCUMBER - 1 SMALL PIECE
• CORIANDER LEAVES - FOR DECORATION

SWEET CORN PIC

METHOD:

• BOIL THE SWEET CORN  IN COOKER IN MINIMUM WATER WITH SALT.ALLOW 1 WHISTLE .KEEP IT ASIDE TILL PRESSURE OVER.
• NOW TAKE IT IN DEEP BOWL.
• ADD THE LEMON JUICE ,PEPPERS & BUTTER,SUGAR,CUMIN POWDER,GRATED RAW MANGO PULP,CUCUMBER.
• MIX THEM PROPERLY SO THAT BUTTER GET MELTED ..
• SERVE IT HOT .

NOTE:

• WE CAN ADD THE EXTRA VIRGIN OLIVE OIL IN THE PLACE OF BUTTER.
• FROZEN CORN & INDIAN CORN CAN ALSO USE TO MAKE THIS RECIPE .
• CAN SPRINKLE THE CHAT MASALA.
• ADD LESS LEMON JUICE AS RAW MANGO HAS TANGY FLAVOR NATURALLY.
• IF YOU WANT TO AVOID RAW MANGO ,YOU CAN ADD THE TOMATO IN THE PLACE OF RAW MANGO.

BROCCOLI ZUNKA

BROCCOLI ZUNKA

• IT IS CALLED BROCCOLI ZUNKA IN WESTERN INDIA & BESAN WALI  BROCCOLI IN NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION & USE OF GRAMFLOUR ENHANCE THE CRUNCHINESS.
• IT IS COOKED IN NO TIME WITH LESS OIL.

  

  BROCCOLI PIC

INGRIDIENTS:

• BROCCOLI -1 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• MUSTARD SEEDS - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE BROCCOLI FLORET IN MEDIUM PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE MUSTARD SEEDS, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & BROCCOLI FLORET PIECES.STIR IT FOR  3-5 MINUTES.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 MORE SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER/MANGO POWDER .
• SPRINKLE THE FRESH SHREDDED COCONUT .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE BROCCOLI BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE BOILED CORN ALSO.

MASALA SWEET CORN

• IT IS VERY EASY & NUTRITIOUS RECIPE.
• CORN IS FULL OF VITAMIN E WHICH IS VERY GOOD FOR SKIN & FERTILITY.GENERALLY I USE THE AMERICAN CORN FOR THIS CHAT AS IT IS LITTLE SWEET IN TASTE.
• WE CAN PREPARED IT IN JIFFY WITH VERY LESS INGRIDIENTS.

MASALA SWEET CORN

INGRIDIENTS:

• SWEET CORN -250 GM
• LEMON JUICE - 1 TBSP
• SALT-1/2 TSP
• BLACK PEPPER -1/2 TSP
• RED PEPPER - 1/4 TSP
• MARGARINE/BUTTER -1/2 TSP
• SUGAR- 1/4 TSP
• CUMIN POWDER - 1 PINCH
• CORIANDER LEAVES - FOR DECORATION

SWEET CORN PIC

METHOD:

• BOIL THE SWEET CORN  IN COOKER IN MINIMUM WATER WITH SALT.ALLOW 1 WHISTLE .KEEP IT ASIDE TILL PRESSURE OVER.
• NOW TAKE IT IN DEEP BOWL.
• ADD THE LEMON JUICE ,PEPPERS & BUTTER,SUGAR,CUMIN POWDER.
• MIX THEM PROPERLY SO THAT BUTTER GET MELTED .
• DECORATE WITH THE CHOPPED CORIANDER LEAVES.
• SERVE IT HOT .

NOTE:

• WE CAN ADD THE EXTRA VIRGIN OLIVE OIL IN THE PLACE OF BUTTER.
• FROZEN CORN & INDIAN CORN CAN ALSO USE TO MAKE THIS RECIPE .
• CAN SPRINKLE THE CHAT MASALA

AVOCADO MILK SHAKE

• AVOCADO IS VERY GOOD FOR CHOLESTROL & WEIGHT REDUCING.
• IT IS A FAIRLY SIMPLE & NUTRITIOUS RECIPE WITH 3 INGRIDIENTS ONLY.
• IT HELPS TO MAKE OUR BRAIN FUNCTION PROPERLY .
• IT IS GOOD FOR HEART HEALTH,EYE HEALTH.
• IT IS FULL OF HEALTHY FATS AS WELL AS ANTIOXIDES.IT IS ANTI CANCER POWER ALSO.
• AVOCADO HAS VERY MILD TASTE.

 

AVOCADO MILK SHAKE

INGRIDINETS:

AVOCADO

• COLD MILK -2 CUP
• AVOCADO - 1 MEDIUM SIZE
• SUGAR - 2 TSP

METHOD:

• CUT THE AVOCADO HORIZONTALLY .DE SEEDED IT .
• NOW PEEL OUT THE PULP WITH THE HELP OF SPOON.
• NOW PUT THE PULP IN THE BLENDER & ADD THE MILK,SUGAR IN IT .
• BLEND IT FOR 30 SECONDS TILL IT GET SMOOTH .

TWIST:

• CAN ADD THE VANILLA ICE CREAM/COCOA POWDER /CHOCOLATE SYRUP/DATES 
•  SPRINKLE THE LEMON ZEST(ONLY GRATE YELLOW PART AS WHITE PART IS BITTER)& ASSORTED DRY FRUITS,TUTTI FRUTTI ON IT.

NOTE:

• BUY THE LIGHT GREEN AVOCADO .KEEP IT ON THE COUNTER FOR 2-3 DAYS ALLOW THEM TO MAKE GENTLY SOFT.IT WILL BECOME DARK GREEN AFTER GOT RIPENED
• IT COMES IN TWO SHAPE .1. ROUND     2.  ELONGATED LIKE PEAR
• ELONGATED HAS SMALL PIT WITH MORE FLESH .SO IT IS BETTER.
• AVOID BUYING MORE AVOCADOS ALL TOGETHER.

BESAN WALI SHIMLA MIRCH

CAPSICUM ZUNKA

• IT IS CALLED CAPSICUM ZUNKA FOR WESTERN INDIA & BESAN WALI SHIMLA MIRCH FOR NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION.

INGRIDIENTS:

• CAPSICUM -2 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• RAI - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE CAPSICUM IN LONG THIN PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE RAI, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & CAPSICUM ..STIR IT FOR  30 SECONDS.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE CAPSICUM BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE DRY FENU GREEK LEAVES.

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.

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.

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..

DATES LADOO

• IT IS NUTRITIOUS INSTANT RECIPE.
•  IT'S LOOK & TASTE  LIKE A CHOCOLATE THATS WHY IT IS FAVORITE OF KIDS AS WELL AS CHOCOLATE LOVERS.
• DATES ARE A GOOD SOURCE OF ESSENTIAL NUTRIENTS LIKE  DIETARY POTASSIUM, FIBERS & TRACE ELEMENTS. 
• GENERALLY DATES(KHAJOOR) MADE IN IRAN,SAUDI ARABIA,TUNISIA ARE VERY GOOD IN QUALITY AS WELL AS VERY SOFT & SWEET.
• DATES LADOO BECOMES  READY WITH IN 7-10 MINUTES.

DATES LADOO

INGRIDIENTS:

• SOFT DATES -1 CUP
• CASHEW NUTS - 1 HANDFUL
• COCONUT POWDER -2 TBSP
• ALMOND POWDER - 1TBSP
• DESI GHEE - 4 TSP

METHOD:

• TAKE THE PITTED(DESEEDED) DATES.ADD THE 1 TBSP WATER IN THE MIXY & GRIND THE DATES COARSELY.KEEP IT ASIDE.
•  KEEP THE THICK BOTTOM PAN IN MEDIUM FLAME.ADD THE 2 TSP DESI GHEE IN IT.
•  FIRSTLY  ROAST CHOPPED CASHEW NUTS THEN  ROAST THE DRY COCONUT POWDER OR SHREDDED COCONUT & ALMOND POWDER.
• KEEP THEM ASIDE.NOW DROP 2 TSP GHEE IN THE PAN ,ADD GRINDED DATES IN IT.
• COOKED IT IN MEDIUM FLAME FOR 5 -10 MINUTES TILL IT LEAVES THE SURFACE , BECOME THICK & FRAGNANCE  ALSO STARTS COMING.
• AFTER THAT ADD THE ROASTED DATES,CASHEW NUTS,ALMOND POWDER,COCONUT IN A MIXING BOWL.
• GREASE PALM WITH GHEE & MAKE THE LADOOS WITH IT.

TIPS:

• U CAN ADD KHOYA,ROASTED POPPY SEEDS(KHUS KHUS),ROASTED RAVA,SEASAME SEEDS,PISTACHIO,RAISINS IN IT.
• U CAN ALSO PREPARE BURFI OUT OF IT.
• IF DATES IS SOFT & SWEET THEN NO NEED TO ADD THE EXTRA SUGAR IN IT.

BESAN LADOO IN MICROWAVE

• IT IS SWEET BALLS MADE BY ROASTED GRAM FLOUR,SUGAR & GHEE.
• IN MANY FESTIVALS WE OFFERED IT TO OUR GOD.
• BESAN LADOO IS MOST POPULAR & MOST COMMONLY HOME MADE LADOO IN INDIA.
• IT IS IS VERY QUICK & MOUTH WATERING RECIPE.

BESAN LADOO

INGRIDIENTS:

• LADOO BESAN     -1 CUP
• DESI GHEE             -1/2 CUP
• SUGAR POWDER  -1/2 CUP
• ASSORTED NUTS  -1/4 CUP

LADOO BESAN

METHOD:

• MICROWAVE IT FOR 3 MINUTES & STIR IT.
• NOW MICROWAVE IT IN 2 MINUTES & STIR IT.
• FAKE AROMA WILL COME IN KITCHEN BUT WE ARE STILL HALFWAY DONE.
• NOW MICROWAVE IT FOR 5 MINUTES MORE BUT STIR IT AFTER EVERY 1 MINUTE.
• ALLOW IT TO COOL DOWN LITTLE.
• THEN ADD SUGAR POWDER,ROASTED NUTS IN IT.
• MAKE LADOO OUT OF IT WITH THE HELP OF THE GREASED PALMS.
• IF YOU FIND PROBLEM IN FORMING LADOO .ADD GHEE OR SPRINKLE MILK IN IT.
• BUT ADDING MILK WILL REDUCE THE SHELF LIFE OF LADOO.
• GARNISH IT WITH NUTS.

TIPS:

• IF YOU DO NOT HAVE THE LADOO BESAN THEN ADD 1 TBSP RAVA IN 2 CUP REGULAR BESAN (GRAM FLOUR).
• YOU WILL GET THE SAME CRUNCHY TASTE.BUT FIRSTLY ROAST THE RAVA SEPERATELY IN MICROWAVE  WITH 1/2 TBSP GHEE.

OATS DOSA

• OATS IS VERY NUTRITIOUS AS IT IS FULL OF FIBERS.IT HELPS IN WEIGHT REDUCING.
• IT IS GOOD TO CONTROL DIABETES,LDL CHOLESTROL.
• IN INDIAN KITCHEN ,NOW A DAYS  OATS PORIDGE IS USING IN BREAKFAST.I WANT TO MAKE FROM IT SOME YUMMY DISH SO I DECIDED TO MAKE OAT DOSA IN RAVA DOSA STYLE.
• ACTUALLY I LIKE RAVA DOSA BUT DUE TO REFINED FLOUR/MAIDA I WANT TO AVOID IT.IN THIS RECIPIE I REPLACE THE MAIDA FROM OATS.
• IT IS FILLING BUT GUILT FREE DISH.

                                                   

INSTANT OAT DOSA

INGRIDIENTS:

• INSTANT OATS- 1 CUP
• RAVA- 1/4 CUP(AROUND 2 TBSP)
• RICE FLOUR- 1/4 CUP(AROUND 2 TBSP)
• BUTTER MILK -1/4 CUP
• CUMIN SEEDS- 1 TSP
• ONION- 1/4 CUP
• GREEN CHILLY - 1 TSP
• CHOPPED CASHEWS-1 HANDFUL
• SALT- 1 TSP
• BLACK PEPPER - 1 TSP
• CORIANDER LEAVES- 1 TBSP
• REFINED OIL - FOR COOKING

METHOD:

• TAKE A THICK BOTTOM PAN.ADD 2-3 DROP OF OIL & WIPE IT THEN DRY ROAST THE OATS (I USED QUAKER OATS FROM TRADERS JOE)TILL NICE NUTTY AROMA WILL COME & IT CHANGES IT COLOR ALSO( FOR 4 MINUTES).ALLOW IT TO COOL DOWN .THEN MAKE ITS FINE POWDER IN MIXY.
• ALLOW THEM TO COOL DOWN IN NORMAL TEMPRATURE.
• ADD THE NORMAL TEMPRATURE BUTTERMILK  &  REQUIRED WATER IN THE SUJI & OATS POWDER,SALT ,BLACK PEPPER.KEEP IT ASIDE FOR 30 MINUTES .
• BATTER SHOULD BE WATERY LIKE THICK BUTTER MILK.

    

BATTER OF INSTANT OAT DOSA

• TAKE ONE ONION & PEEL IT .CUT IT FLAT AT THE BASE SO THAT IT CAN STAND UPRIGHT.TAKE A FORK & PRICK IT.SOAK THE ONION IN THE OIL.THIS WILL BE USED AS YOUR BRUSH TO SMEAR THE PAN WITH OIL.
• TAKE A GRIDDLE.KEEP IT IN HIGH FLAME FIRST FOR A WHILE.NOW WIPE/SMEAR IT WITH OIL WITH THE ONION BRUSH SO THAT IT IS COATED WITH THE THIN FILM OF OIL.

• SPRINKLE THE ONION ,GREEN CHILLY,CASHEWS ON  GRIDDLE.
• ADD THE CHOPPED CORIANDER LEAVES IN THE BATTER.
• NOW POUR THE BATTER  ON THIS GRIDDLE WITH LADDLE FROM SOME HEIGHT.
• A LOT OF HOLES WILL COME IN THE DOSA.
• ALLOW IT TO COOK TILL IT BECOME GOLDEN BROWN FROM BOTTOM SIDE.
• DRIZZLE THE REFINED OIL OVER THE DOSA.
• RELISH IT WITH SAMBAR OR COCONUT DALIA SPLIT CHUTNEY.

TIPS:

• U CAN ADD SHREDDED CARROT,COCONUT,CORIANDER LEAVES IN THE BATTER.
• STIR THE LADDLE IN BATTER BEFORE MAKING EVERY DOSA.AS FLOUR HAS TENDENCY TO SIT IN THE BOTTOM.
• BE GENEROUS ABOUT REFINED OIL OTHERWISE IT WILL NOT COME OUT CRISPY.
• BEFORE POUR THE BATTER ON GRIDDLE,IT SHOULD BE ON HIGH FLAME FOR A WHILE .THEN REDUCE THE FLAME ON MEDIUM & POUR.THE BATTER.IN THIS WAY,IT WILL COME OUT CRISPY.

VARIATIONS:

• YOU CAN ADD THE WHOLE WHEAT FLOUR IN THE PLACE OF RICE FLOUR.

OATS UTTAPAM-INSTANT VERSION

• IT IS HEALTHY NUTRITIOUS BREAK FAST .OATS IS GOOD FOR WEIGHT LOSE AS IT IS ENRICHED OF HIGH FIBER .IT HELPS REDUCING UNHEALTHY LDL CHOLESTROL.
• IT IS HELPFUL IN REDUCING BLOOD PRESSURE & SUGAR ALSO SO IT IS GOOD IN HIGH BLOOD PRESSURE & DIABETES ALSO.
• I GET BORED EAT OATS PORRIDGE IN BREAKFAST AS IT IS TASTELESS .
• I THOUGHT TO MAKE  HEALTHY AS WELL AS YUMMY OPTION WITH OATS.SO I DECIDED TO MAKE INSTANT OATS UTTAPAM WHICH NEED NOT ANY PREVIOUS PREPARATION.

OATS UTTAPAM

INGRIDIENTS:

• INSTANT OAT -1/2 CUP(QUAKERS )
• UPMA RAVA -1/2 CUP
• CURD -1 CUP
• SALT-1 TSP
• REFINED OIL -FOR COOKING

TOPPING:

• ONION-1 PIECE
• TOMATO-1 PIECE
• CARROT -1 PIECE
• CORIANDER LEAVES- 1 HANDFUL 

QUAKERS INSTANT

PREPARATIONS:

• TAKE A THICK BOTTOM PAN .ADD 2-3 DROPS OF OIL IN IT & WIPE IT WITH TISSUE PAPER.KEEP IT MEDIUM FLAME.
• DRY ROAST IT TILL  NUTTY AROMA STARTS COMING & IT CHANGES COLOR.ALLOW IT TO COOL DOWN.
• CHOPPED THE ONION,CORIANDER,TOMATO.PEELED & SHRED THE ORANGE CARROT.

METHOD:

• IN A DEEP BOWL MIX TOGETHER OAT POWDER,SUJI,BLENDED CURD,SALT.
• KEEP IT ASIDE FOR 1/2 AN HOUR.

OATS  RAVA BATTER WITH CURD

• AFTER  1/2 AN HOUR ADD THE VEGETABLES & MIX TOGETHER.ADD  AROUND 1/2 CUP WATER IN BATTER .
• ITS CONSISTENCY SHOULD BE THICK LIKE NORMAL UTTAPAM BATTER OR BESAN CHILLA BATTER.
• NOW TAKE A NON STICK GRIDDLE ALLOW IT HOT FOR A WHILE .NOW POUR 1 DROP OF OIL IN IT & WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM TAKE THE BATTER IN THE LADDLE & POUR IT IN THE GRIDDLE.
• SPREAD IT A LITTLE.ITS THICKNESS SHOULD BE LIKE REGULAR UTTAPAM.
• DRIZZLE THE REFINED OIL OVER THE UTTAPAM,COVER IT WITH LID TO COOK PROPERLY.
• SPREAD THE TOPPING ON THE UTTAPAM EVENLY.
• ONCE IT WILL START LIFTING THE CORNERS ,FLIP IT ON OTHER SIDE & DRIZZLE THE 1/4 TSP OIL .
• ONCE IT IS COOKED ,REMOVED IT FROM TAWA & SERVE IT HOT.
• REPEAT THE SAME PROCESS FOR REST OF THE BATTER.
• RELISH IT WITH DALIA SPLIT CHUTNEY WITH COCONUT.

TIPS:

• IF U FIND IT FLIMSY(VERY SOFT)  OR DIFFICULT TO HANDLE,YOU CAN ADD THE POWDERED WHOLE WHEAT BREAD/RICE FLOUR IN THE BATTER.
• THERE IS A DIFFERENCE BETWEEN IDLI RAVA & UPMA RAVA .IDLI RAVA IS USED ONLY IN PREPARING IDLI BUT THE UPMA RAVA IS USED TO PREPARE UPMA & OATS UTTAPAM.(I USE SWAD COMPANY)