Small Onion Chutney

Ingredients:

Small Onion - 10
Garlic pods - 4
Dry red chilly - 5
Curry Leaves - 1/4 cup
Tamrind - small piece
Salt, Oil - As reqd
Temper:
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Hing - Little

Method:

• Peel onion skin and set aside.
• Heat oil in pan and add red chillies and saute.
• Then add garlic, onion and tamrind and saute for a while.
• Add curry leaves and saute.
• Let this cool, then grind it to a paste by adding little water.
• Heat oil in pan and add items under temper.
• Add this to chutney.

Note:

You can add little jaggery while grinding, it add extra taste.

Tutti Frutti Bread

First Proofing

Second Proofing

Baked & Sliced

Ingredients:

All Purpose flour - 1 cup
Wheat Flour - 1/2 cup
Salt - 1/8 tsp
Sugar - 1 1/2 tbsp
Warm milk - 1/2 cup + 1/8 cup
Dry Yeast  - 1 tsp
Butter - 2 tbsp
Tutti Frutti - 1/2 cup

Method:

• In a bowl take warm milk and add butter to it and mix well.
• Then add sugar and yeast and set aside.
• In other bowl add flours and salt and mix well.
• Add the activated yeast mixture and mix well.
• Add tutti frutti and form a sticky dough.
• Set this aside for an hour for proofing.
• After an hour, take the dough and punch it.
• Knead it and roll it and seal it.
• Place this in greased loaf pan.
• Set aside for an hour for second proofing.
• After an hour brush the top with milk.
• Preheat oven(OTG)  at 190°C and bake for 30-35 mins.

Note:

• I have cut down the original recipe.
• You can double up the ingredients and do in a regular loaf pan.
• Also you can add flavoured custard powder for extra taste.

Potato Halwa

Ingredients:
Potato - 3
Powdered Brown sugar - 1/2 cup (minus 1 tbsp)
Milk - 4 tbsp
Condensed milk - 1 tbsp
Elaichi powder - a pinch
Cashews - 5-6
Saffron strands - Little
Ghee - As reqd

Method:

• Peel potato skin, boil it and blend it and set aside.
• In a pan add ghee and roast cashews and set aside.
• In the same pan add ghee and potato paste.
• Add milk and mix it and cook in low flame for 3 mins.
• Add sugar, condensed milk and mix well.
• Add ghee and mix and cook in low flame.
• Add elaichi powder and roasted cashews and mix well.
• Garnish with saffron strands and serve hot.

Note: 
I used brown sugar to get that halwa color, you can use regular sugar.

Gobi Manchurian Dry #1

Ingredients:

Cauliflower - 1
Maida - 2 tbsp
Corn Flour - 2 tbsp
Red Chilly sauce - 2 tbsp
Soya sauce - 1 tsp
Tomato sauce - 2 tbsp
Pepper powder - 1 tsp
Onion - 1 (fine chopped)
Garlic - 2-3 (fine chopped)
Spring onion(white part) - 2 (fine chop)
Spring onion leaves - Little
Turmeric powder - a pinch
Salt,Oil - As reqd

Method:

• Boil water and add turmeric and little salt.
• Turn off fire and add florets and set aside 4-5 mins.
• In a bowl add maida, corn flour and little salt.
• Add boiled florets and sprinkle water.
• Heat oil in pan and fry these and set aside.
• Now in the same pan,heat oil.
• Add garlic, spring onion white part and onion and saute well.
• Add in sauces and little water and stir well.
• Add fried gobi's and toss.
• Finally add pepper powder and mix well.
• Garnish with spring onion leaves and serve with sauce.

Sahi Chicken Kurma

Ingredients:

Chicken - 400 g (boiled)
Onion - 1 (thin slices)
Curd - 1 cup
Ghee - 1/2 cup
Cinnamon - small piece
Pepper corns - 4
Mace - a pinch
Kashmiri red chilly - 4 or Kashmiri chilly powder - 1 tsp
Green elaichi - 4
Ginger garlic paste - 1 tbsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Red chilly powder - 1 1/2 tsp
Elaichi powder - 1/4 tsp
Corriander leaves - Little
Salt, oil - As reqd

Method:

• Boil chicken for 2 whistles and set aside.
• Heat oil in pan and fry onion till golden brown and set aside.
• Now take a kadai and add curd and then ghee.
• Add mutton, pepper corns, kashmiri chilly, crush and add mace.
• Add cinnamon, elaichi, chilly powder, corriander powder.
• Add salt, 1/2 cup of chicken stock.
• Add ginger garlic paste and fine chopped coriander leaves.
• Finally add garam masala and elaichi powder.
• Mix this well and now boil this for 10-15 mins.
• Add fried onions and mix up.
• Let it boil for few mins, your sahi mutton gravy.
• This goes good with roti varieties.

Swiss Roll Cookies

Ingredients:

All Purpose flour - 1 3/4 cup
Sugar - 3/4 cup
Unsalted Butter - 150 g
Cocoa Powder - 2 tbsp
Vanilla Esc - 1 tsp
Salt - a pinch
Milk - As reqd

Method:

• In a bowl add butter, sugar and vanilla esc and blend well.
• Add salt, flour and mix well.
• Add milk accordingly to attain dough consistency. 
• Divide dough into two parts and in one portion add cocoa powder.
• Knead both balls nicely.
• Now wrap them in separate butter paper and refrigerate for few mins.
• Now place a butter paper and place the vanilla layer.
• Place one more butter paper on top and knead it to a rectangle shape.
• In same way do the cocoa layer too.
• Now place the cocoa layer on top of vanilla layer.
• Roll them and wrap and refrigerate for few mins.
• After few mins remove and cut them into roundels.
• Roundels will resemble swiss roll.
• Line butter paper in baking tray and place cookies.
• Preheat oven(OTG) at 180°C and bake for 15-18 mins.

Deepavali Recipes

Kids Lunch Box Recipes

Kanji (Porridge) Recipe

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General Tips

Onion & Potato Bajji

Ingredients:
Bajji mix
Potato - 1 (thin roundels)
Onion - 1 (thin slices)
Water, salt, oil - As reqd

Method:

• In a bowl add baji mix and reqd salt and water.
• Make a thick batter.
• Add in potoato and fry in oil.
• Then add onions and fry in oil.
• Serve the baji's with coconut chutney.

Quick Egg Gravy

Ingredients:

Eggs - 3
Onion - 1 1/2
Tomato - 1/2
ITC chettinaad masala - 2 tbsp
Fennel powder - 1 tsp
Pepper powder - 1 tsp
Ginger garlic paste - 1 tbsp
Curry Leaves- Little
Clove - 1
Cinnamon stick - small piece
Salt, Oil, Water - Little

Method:

• Boil eggs and remove shells and prick holes and set aside.
• Heat oil in pan and fry onion and set aside.
• Add tomatoes to it and grind them to a paste.
• Heat oil in pan and add cloves and cinnamon.
• Then add curry leaves, ginger garlic paste and saute.
• Now add grinded paste and fennel powder.
• Add pepper powder and salt and cook till raw smell goes.
• Add reqd water and let it boil.
• Once oil separates add in eggs and mix well.
• Cover and cook for few minutes.
• This goes good with briyani and rice too.

Note:

• Add more water if you want as gravy.
• If you want it dry add less water.

Banana Nuts Porridge

Ingredients:

Hot Milk - 1/4 cup
Banana - 4 piece
Jaggery - 1 tsp
Nuts Powder - 1 tbsp

Method:

• Add little milk and blend all.
• Transfer this to a bowl and add remaining milk.
• Serve this healthy porridge.

Note:

• I am giving this for my one year old baby.
• You check and giveacc.

Veg Hakka Noodles

Ingredients:

Plain Noodles - 3 pack
Onion - 1 (thin slices)
Carrot  - 1 (Thin slices)
Capsicum - 1 (thin slices)
Cabbage - 1/2 cup (slices)
Pasta Sauce - 2 tbsp
Tomato Sauce - 1 tbsp
Soya sauce - 1/2 tsp
Spring Onion - Little
Salt, Oil, Water - As reqd

Method:

• In a bowl add water, little salt and oil.
• Then add noodles and boil for 3-4 mins.
• Drain the water, add little oil and mix up and set aside.
• Now in a pan add oil.
• Now add onions and veggies and mix well.
• Add in the sauces and reqd salt.
• Add noodles and toss it.
• Garnish with onion leaves and serve hot.

Note:

• If you don't have pasta sauce, you can use pepper powder.
• The other option for pasta sauce is red chilly sauce.

Gulab Jamun Cookies

Ingredients:

MTR Gulab Jamun Mix - 2 1/2 cups
Unsalted Butter - 100 g
Powdered Sugar - 1 cup

Method:

• In a bowl add gulab jamun mix and powdered sugar.
• Mix them up.
• Add unsalted butter and make a dough.
• Make small balls and flatten it and arrange in baking tray.
• Using fork make impressions.
• In few cookies, I added a tutti frutti.
• Refrigerate for 10 mins.
• Bake them in a preheated oven (OTG) at 170°C for 8 - 10 mins.

Note:

• If dough is of crumble texture add butter.
• If it is too sticky add in all purpose flour.

Brownie #1

Ingredients:

Whole wheat flour – 1/2 cup

Cocoa Powder – 4 tbsp

Sugar – 5 tbsp

Sour Curds -2 tbsp

Baking Soda – 1/4 tsp

Butter – 1/4 cup

Vanilla Essence – 1/2 tsp

Chopped Walnuts – 1/4 cup

Method:

• Sift the flour and cocoa 3-4 times and keep aside.
• Mix the soda with curd and keep aside.
• Mix butter, sugar and vanilla with 1/3 cup of hot water until sugar dissolves.
• Add in the curd and mix well
• Fold in the flour and mix gently to get a smooth batter (without lumps), of pouring consistency.
• Add in walnuts and mix well
• Transfer batter to a greased microwave safe dish/ pan and microwave on high for 5 minutes
• Let the brownie cool completely before cutting and serving.

2 Ingredient Coconut Macaroons

Ingredients:

Shredded Coconut - 2 1/2 cups
Condensed milk - 1/4 cup + 1 tbsp
Melted Chocolate - 1/8 cup (optional)

Method:

• In a bowl add coconut and condensed milk.
• Mix them together.
• Scoop a spoon out of it and line them in baking tray.
• Bake this in a preheated oven(OTG) at 180°C for 8-10 mins.
• Melt the chocolate and set aside.
• Dip the baked macaroons base in chocolate and set aside.
• Quick coconut macaroons are ready.

Pav Bun #1

Ingredients:

All purpose flour  - 2 cups 

Milk - 1/4 cup 

Warm water - 1 cup 

Dry Yeast - 2 1/4 tsp

Salt - a pinch

Sugar - 1 tbsp 

Unsalted butter - 2 tbsp 

Method:

• Mix 1/4 cup warm water, yeast and sugar and set aside.
• In a bowl mix all dry ingredients and then add butter.milk and yeast mix.
• Mix well using a wooden spoon, slowly bring the dough together.
• Sprinkle some flour on kneading surface. Knead until smooth.
• Place it in a bowl and cling warp and set aside for 1 hr.
• Now the dough would have raised. 
• Pat the dough and cut it into half.Roll the dough into uniform cylinder.
• Cut into 6 medium pieces or more.
• Fold the sides of each piece to the center and make small soft ball.
• Align the balls of dough in baking tray without any space.
• Cover it with the wet cloth and set aside for 20 mins.
• Bake this in a preheated oven(OTG) at 180°C for 20 mins.

Sahi Mutton Kurma

Ingredients:

Mutton- 250 g (boiled)
Onion - 1 (thin slices)
Curd - 1 cup
Ghee - 1/2 cup
Cinnamon - small piece
Pepper corns - 4
Mace - a pinch
Kashmiri red chilly - 4 or Kashmiri chilly powder - 1 tsp
Green elaichi - 4
Ginger garlic paste - 1 tbsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Red chilly powder - 1 1/2 tsp
Elaichi powder - 1/4 tsp
Corriander leaves - Little
Salt, oil - As reqd

Method:

• Boil mutton for 4-5 whistles and set aside.
• Heat oil in pan and fry onion till golden brown and set aside.
• Now take a kadai and add curd and then ghee.
• Add mutton, pepper corns, kashmiri chilly, crush and add mace.
• Add cinnamon, elaichi, chilly powder, corriander powder.
• Add salt, 1/2 cup of mutton stock.
• Add ginger garlic paste and fine chopped coriander leaves.
• Finally add garam masala and elaichi powder.
• Mix this well and now boil this for 10-15 mins.
• Add fried onions and mix up.
• Let it boil for few mins, your sahi mutton gravy.
• This goes good with roti varieties.

Twin Stuffed Buns

Ingredients:

Whole wheat flour - 200 g

All purpose flour  - 200 g

Dry yeast - 1 tsp

Sugar - 2 tsp

Salt  - 1 1/2 tsp

Milk+ water - 300 ml 

Olive oil - 3 tbsp

Method:

• In a bowl take luke warm mixture of water and milk.
• Add sugar and yeast. Keep it aside.
• In a bowl, take flour, oil and salt. Add yeast solution to it and start kneading.
• Keep on adding more liquid as required. 
• The dough should be soft and sticky. 
• Now take this dough out on a dusted surface. 
• Knead the dough for about 10 minutes or until you get a soft, elastic and non-sticky dough.
• Now a greased bowl keep this dough and cover it with cling wrap. Let it proof.
• Once the dough is doubled in volume, take it out on a surface and punch it. 
• Divide the dough into equal parts ( big lemon size balls). 
• Roll out each ball and stuff it with your choice of stuffing. 
• Pull all the edges and seal it properly. Same way prepare all the buns. 
• Arrange all these buns in a greased baking tin leaving some space in-between. 
• Cover these with cling wrap and keep aside for second rise. 
• Bake this in a preheated oven(OTG)  at 200°C for 20 mins.
• Once baked, brush with butter/oil and serve.

Note:

Stuffing is purely upto your choice.

Wholewheat Coconut Cookies

Ingredients 

Wheat Flour -  1/2 cup 
Sugar -  1/4 cup
Desiccated coconut - 1/4 cup 
Unsalted butter - 1/4 cup 
Vanilla esc -  1/2 tsp 

Milk - 1 tbsp or as needed

Desiccated coconut -  2  tbsp (for sprinkling on top of cookies)

Method:

• Cream butter, sugar and vanilla until well combined.
• Combine wheat flour and knead it into smooth dough.
• Add 1 tablespoon of milk and knead it well again.
• Dip the ball onto a plate filled with desiccated coconut.
• Bake in a preheated oven (OTG) at 150°C for 20-25 mins.

Note:

You can add almond esc and almond powder and can make wholewheat cocobadam cookies

Peshawari Jardha Pulav

Ingredients:

Basmati Rice - 1 cup
Sugar - 1 cup
Milk - 1 1/2 cups
Rose Esc - 4 drops
Saffron Strands - 5-6
Nuts - 1-2 tbsp(raisins, badam, cashew)
Salt - a pinch
Ghee,Water - As Reqd

Method:

• Heat a tbsp of ghee and roast the nuts and set aside.
• Boil water and add rice and 1/2 spoon ghee.
• Parboil it. Strain it and set aside.
• In other pan boil milk, then add sugar, rose esc, water and saffron strands.
• Add elaichi powder and cover and let it boil.
• After 3-4 mins add the roasted nuts and low the range.
• Meanwhile heat a dosa tawa.
• Add strained rice and pinch of salt to milk.
• Cover this with lid and place on dosa tawa.
• Place a heavy vessel on top of it and cook for 10-12 mins.
• Peshawari jardha pulav ready.

Maav Paratha

Ingredietns:
Maida - 1/2 kg
Sugar - 1 cup
Saffron - 4-5 strands
Warm milk - 50 ml
Salt - a pinch
Ghee, Water - As reqd
Sugarless koya - 1/2 cup

Method:

• Soak saffron in warm milk and set aside.
• In a bowl add maida, sugar, salt, heaped spoon ghee and mix well.
• Add safron mix and water little by little and make thick dough.
• Set this aside for 20 mins.
• After that knead the dough.
• Make thin chapathi shapes and cut it into thin strips.
• Take a strip and place little sugarless koya.
• Place the other layer cross and keep filling.
• Fry in ghee and serve maav parathas.

Katakat Tawa Chicken

Ingredients:

Onion - 1 (grate,fry and set aside)
Kasoori Methi - 1 tbsp
Chicken - 200 g
Garam masala - 1 tsp
Tandoori masala - 2 tsp
Red chilly powder - 1 tsp
Capsicum - 1 (grate,fry and blend)
Chat masala - 1/2 tsp
Salt, Oil - As reqd
Sahi Jeera - 1/2 tsp
Tawa & 2 spatulas
Paste:
Tomato -1
Onion - 1
Corainder leaves - Little
Puree:
Tomato - 1
Vinegar - 1/2 tsp

Method:

• Heat tawa and add oil, then add sahi jeera.
• Make a paste with items under "paste" and add to tawa.
• Use two spatulas and keep mixing.
• Now add fried onion and mix with spatulas.
• Blanch tomatoes and peel skin and remove seeds.
• Add vinegar to this and blend tomato puree.
• Add this to tawa and keep mixing with spatula.
• Now add crushed kasoori methi and chicken and mix nicley.
• Now add all spices and salt and do mixing with spatulas.
• Finally add blended capsicum and chat masala and mix up nicely.
• Katakat tawa chicken is ready.

Note:

The mixing to be done as they do with kothu parota in shops.

Carrot Muffins #1

Ingredients:

All purpose flour - 1 cup
Cinnamon powder - 1/2 tsp
Baking powder - 1/2 tsp
Walnuts and Raisins - 1  tbsp
Eggs - 2
Oil - 2/3 cup
Vanilla esc - 1 tsp
Sugar - 1 cup
Carrot - 1 cup(grated)

Method:

• In a bowl add flour, baking and cinnamon powder.
• Add chopped walnuts and raisins and mix well.
• Now add eggs, oil and esc and mix well.
• Add sugar and grated carrot and mix well.
• Line the muffin tray and fill it.
• Bake in a preheated oven at 190°C for 12-15 mins.

Mojitto

Ingredients:
Lemon - 1
Mint Leaves - 2 tbsp (5-6 leaves)
Plain soda - 1 1/2 cup
Simple Syrup / sugarcane juice - 2 tbsp
Ice Cubes - As reqd

Method:

• In a vessel muddle the mint leaves with a laddle.
• Add sugar syrup, lime juice, ice cubes to it.
• Fill with chill soda and mix up.
• Mojito ready to be served.

Note:
Mint leaves should not dominate the taste, so add acc.

Masala Bread

Ingredients:

All purpose flour - 125 g
Sugar - 1 tsp (5 g)
Salt - Little
Yeast - 1 tsp
Warm water - As reqd
Unsalted butter - 1 tbsp
Ginger - 1 tsp(fine chopped, saute)
Garlic - 1 tsp(fine chopped,saute)
Red chilly powder - 1 tsp
Green chilly - 1 (fine chopped)
Coriander leaves - Little(fine chopped)

Method:

• In a bowl add yeast and sugar and to this add luke warm water.
• In other bowl add flour and salt.
• Once yeast is activated add to this and make a soft dough.
• Add 1 tbsp of butter to this dough and set aside for 35-40 mins for proofing.
• After 40 mins, punch the dough, flatten it.
• Add rest of the ingredients and roll the dough.
• Shape this like a big bread roll.
• Brush them with oil and set aside for proofing.
• Bake this in a preheated oven at 200°C for 20-25 mins.

Note:
While baking, if color changes reduce the temperature and bake.

Roth

Ingredients:

Wheat flour - 2 cups
Ghee - 4 tbsp
Elaichi powder - a pinch
Sugar - 4 tbsp
Nuts - Badam, cashews ( 5-6 each)
Water, ghee- As reqd
Poppy seeds - 1 tbsp
Curd - 4 tbsp

Method:

• In a bowl add wheat flour, ghee, sugar and elaichi powder.
• Mix them up and add water little by little and form a soft dough.
• Flatten the dough and use round cookie cutter and make roudels.
• In each round place nuts and gently press it.
• Brush them with curd and sprinkle sugar and little poppy seeds.
• Heat ghee in pan and fry these.
• Roth, the kashmiri snack is ready.

X-Mas Cake #1 (No Rum Plum Cake)

Ingredients:
All purpose flour - 3 cups
Baking powder - 1/2 tbsp
Three Spice powder - 1 tsp
Unsalted butter - 1 cup
Sugar - 1 cup
Egg - 5
Vanilla Esc - 1 tsp
Sugar - 2 tbsp (for caramel sauce)
Raisins - 1 tbsp
Tutti frutti - 2-3 tbsp
Glazed cherry - 4
Apple juice - 1/4 cup

Method:

• Soak raisins, tutti frutti in apple juice for a while.
• Strain and set aside.
• Add cherries and little flour to this and mix and set aside.
• In a bowl add flour, baking powder, spice powder and mix well.
• Then add butter, sugar and mix well.
• Add one egg at a time and whisk well.
• Now add vanilla esc and raisins and tutti frutti mix.
• Heat 2 tbsp sugar in a pan.
• Add little water to this and once bubbles, turn off.
• Add this caramel to batter and mix well.
• Transfer this batter to pan.
• Bake this in a preheated oven(OTG) at 200°C for 10-15 mins.
• No Rum X-mas cake is ready.

Note:
Three spice powder - Nutmeg, Cinnamon, Cardamon

Red Velvet Molten Lava Cake

Ingredients:

All purpose flour - 6 tbsp
Egg - 2
Egg yolk - 2 eggs
Castor sugar - 1 cup
Red food color/gel - Little
Coco powder - 2 tbsp
White chocolate - 100 g
Unsalted butter - 100 g

Method:

• Using double boiler method melt chocolate with butter and set aside.
• Once cool add other ingredients and mix well.
• Now transfer this batter to cake pan.
• Bake this in a preheated oven(OTG) at 190°C for 20-22 mins.

Wheat Focaccia Bread

After 2nd Proofing

Indentations

Sprinkle olive oil and seasoning

Focaccia Bread

Ingredients:

Wheat flour - 1 1/2 cups
Salt - 1/4 tsp + Little
Dry yeast - 1 tsp + Little
Sugar - 1 tsp
Warm Water- 3/4 cups
Red chilly flakes - 1 tsp
Italian seasoning - 1 tsp
Olive oil - 3 tbsp
Grated Cheese - 2 tbsp(optional)

Method:

• In a bowl add yeast and sugar. Add warm water and set aside.
• In other bowl add flour and salt and mix well.
• Once yeast is activated add to flour and mix well.
• Form a soft dough and set aside for proofing(30-40 mins).
• After 40 mins, punch the dough and knead it for 5 - 8 mins.
• Now transfer this to the tray or bowl you use for baking.
• Spread the dough such that it fits in tray(any shape).
• Make indentaions on it.
• Drizzle olive oil and sprinkle the seasoning.
• Sprinkle cheese if you are using.
• Set this aside for 35-40 mins for proofing.
• Bake this in a preheated oven(OTG) at 180°C for 20-22 mins.

Mothichur Parfait

Ingredients:

Mothichur(Orange ladoo) - 3
Marie biscuits - 5-6
Milk - 3 tbsp
Rabadi - 3 tbsp
Thick Custard -  2 tbsp
Whipped Cream - 2-3 tbsp

Method:

• In a bowl crush biscuits and add crumbled mothichur.
• Mix them up well and layer them in the bowl to be served.
• Refrigerate this for 5 mins.
• In other bowl add rabadi, milk and custard and mix well.
• Then add whipped cream and mix up well.
• Your rabadi parfait cream is ready.
• Transfer this to piping bag.
• Pipe this above mothichur layer.
• Garnish with crumbled mothichur.
• Refrigerate for 30 mins or until set.

Wheat Almond Cookies

Ingredients:

Wheat flour - 1 1/2 cups
Corn flour - 1/4 cups + 1 tbsp
Powdered Sugar - 1/3 cup + 1 tbsp
Unsalted butter - 200 g
Almond esc - 4-5 drops
Vanilla esc - 3/4 tsp

Method:

• In a bowl add dry ingredients and mix up.
• Add in butter and esc and mix well.
• Form a dough and transfer this to piping bag.
• Squeeze them on to baking tray.
• Bake this in a preheated oven(OTG) at 175°C for 8-10 mins.
• Top it with cut cherries.

Mango Panacotta

Ingredients:

Mangoes and chocolate - For Garnishing

Mango layer:

Mangoes - 3 medium size

Gelatin - 3 tsp

Hot water - 1/4 cup

Vanilla layer:

Gelatin - 3 tsp

Hot water - 1/4 cup

Fresh Cream - 400 ml

Vanilla esc - 1 tbsp

Sugar - 5 - 6 tsp or according to taste

Method:

• Cut mango in small dices  make its puree.
• Add gelatin in hot water to dissolve it and then add this gelatin mixture to mango puree. Mix it well.
• Spread layer of mango and gelatin in short glasses.
• Refrigerate for at least 2 hours or until set.
• Then for second layer, dissolve gelatin in hot water and add heavy cream vanilla esc and sugar in it. 
• Mix it well and pour it on mango layer. Refrigerate again for at least 4 hours or until set.
• Decorate it with diced mangoes and chocolate and enjoy.

Basic Sambar for Lunch

Ingredients:

  Thoor dal - 1 cup(increase or decrease the qty based on greens).

  Onion - 1 (thin slices)

  Tomato - 1 (finely  chopped)

  Sambar thool - 1-2 tbsp

  Any one veg - 1

  Tamrind - Lemon size(soak in water)

  Salt,Oil, Water - As Reqd.

  Temper - Mustard, Cumin Seeds, curry leaves.

Method:

Boil Thoor dhal(add turmeric powder and hing).
Mash it off.
Heat oil and add temper items.
Then add onion,tomato and saute for a while.
Now add greens and saute.
Then add dal, tamrind water, water, salt, sambar thool.
Let it boil for a while.


Note:
I did radish sambar.
In same way you can add mix of veggies and make kadhamba sambar too.

Chicken Calzone

Ingredients:

Bread Dough
Chicken - 1 cup (minced)
Onion -1 tbsp (finely chopped)
Garlic - 1 tbsp (finely chopped)
Tomato puree - 2 tbsp
Meat Masala - 2 tbsp
Garam Masala - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly flakes - 1 tsp
Mixed herbs - 1 tsp
Parsley - 1 tbsp(finely chopped)
Egg - 1
Oil, Salt - As reqd

Method:

• Heat oil in pan and add garlic and onion and saute.
• Then add tomato puree and masala powders and mix well.
• Now add the minced chicken and mix well.
• Add chilly flakes and herbs, reqd salt and mix well.
• Now garnish with parsley and set aside.
• Take the dough and divide into two.
• Knead one portion to a circle and leave edges and fill in with chicken filling.
• Now knead the other dough and cover the first one.
• Press the edges with fork(like sealing).
• In a bowl beat egg and add little water and mix it.
• Give egg wash over the dough.
• Prick holes on top.
• Bake this in a preheated oven(OTG) at 180°C for 20-25 mins.

Note:
If you don't want to use egg, you can give milk wash.

Bread Dough

Ingredients:
All purpose flour - 1 cup + 1 tbsp
Wheat flour - 1/2 cup
Dry yeast - 1/2 tbsp
Sugar - 1 tbsp
Salt - 1/4 tsp
Melted unsalted butter - 1 tbsp
Warm milk - 1/2 cup
Olive oil - 1 tbsp

Method:

• In a bowl beat egg and add little water and set aside.
• In other bowl add yeast, sugar and warm milk and set aside.
• Now take flour and add salt and mix well.
• Add melted butter to this.
• Now add in the activated yeast to flour and make a soft dough.
• Grease a bowl with oil and put the dough in.
• Apply little oil on top and set aside for proofing.
• After and hour dough would have doubled in size.
• You can use this to bake bread and other recipes too.

Twin Ghee Cookies

Ingredients:

All purpose flour - 1/2 cup
Wheat flour - 1/2 cup
Ghee - 1/2 cup
Powdered Sugar - 1/4 cup
Salt - 1/4 tsp
Vanilla esc- 1 tsp

Method:

• In a bowl take ghee, add sugar to this and mix well.
• Add in esc, flour and salt and mix well.
• Form a soft dough.
• Scoop a spoon and line them in a baking tray.
• Bake them in a preheated oven (OTG) at 180°C for 12-15 mins.

Note:

• You can press the balls after scooping.
• I sprinkled brown sugar on few cookies.

Blueberry Cake Vth Caramel Sauce

Ingredients:

All purpose flour - 100 g
Blueberries - 100 g
Unsalted butter - 175 g
Powdered Sugar - 100 g
Eggs - 3
Vanilla Esc - 1 tsp
All spice powder -1/2 tsp (cardamon, nutmeg, cinnamon)
Baking powder - 1 1 /2 tsp
Honey - 100 ml
Milk - 1 tsp

For Caramel Sauce:
Brown sugar - 2 tbsp
Unsalted butter - 1 1/2 tbsp
Fresh Cream - 1 cup

Method:

• In a bowl add butter and sugar and beat them up.
• Add eggs one by one with a tbsp of flour each time and blend them up.
• Add in vanilla esc, all spice powder, baking powder and mix them up.
• Mix honey in a tsp of milk and add to this.
• Then add flour and blueberries and mix them nicely.
• Transfer this batter to baking pan.
• Bake them in a preheated oven(OTG) at 160°C for 20-25 mins.
• Now in a pan add sugar, butter and cream.
• Cook them in low range, once it starts to bubble up, turn off range.
• Pour this caramel sauce over the baked cake and serve.

No Bake Strawberry Cheese Cake

Ingredients:

Digestive Marie biscuits - 10
Unsalted butter - 2 tbsp
Strawberry - 8-10
Cream Cheese - 1/2 cup
Strawberry pulp - 1/2 cup
Sugar - 2 tbsp

Method:

• Crush the biscuits and add butter to this and mix up.
• Put this in pan and press it firmly and refrigerate for 10 mins.
• Cut strawberries into two and set aside.
• Take few strawberries, add little sugar and blend it and make a pulp and set aside.
• Now take the pan from fridge and line the strawberries like border.
• Now pour the cream cheese mixture and refrigerate for 25 mins.
• After 25 mins. pour the strawberry pulp on top of cream cheese layer.
• Refrigerate for an hour.
• After an hour slice and serve the no bake strawberry cheese cake.

Kashmiri Style Fish Gravy

Ingredients:

Fish - 4 pieces
Radish - 1 (julienne)
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri Chilly powder - 1 tbsp
Hing- 1/4 tsp
Kashmiri Vera Masala - 2 tbsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add fish pieces, turmeric powder, red chilly powder and little salt.
• Let it marinate for few mins.
• Heat oil in pan and fry these and set aside.
• In same pan fry radish and set aside(will look like french fries:)) )
• Now heat little oil in pan and add kashmiri chilly powder.
• Add hing and little water and let it boil for few mins.
• Add kashmiri vera masala powder and mix.
• Now add fried fish and radish and gently mix.
• Cover and cook for 5-7 mins.
• Kashmiri style fish gravy is ready.

Note:

• You can use store bought vera masala powder.
• I will upload the recipe for the same soon.

Nutty Cookies

Ingredients:

All purpose flour - 2 cups
Sugar - 1/2 cup + 2 tsbp (powdered)
Unsalted butter - 150 g
Vanilla Esc - 1 tsp
Salt - a pinch
Chopped Nuts - 1/2 cup

Method:

• Chop nuts and set aside. I used badam and cashews.
• Sprinkle this in muffin mould(in each cup) and set aside.
• In other bowl add butter and sugar and mix nicely.
• Add in esc and mix up.
• Now add flour and salt to this and form a cookie dough.
• Make small balls out of this and place each in each cup of muffin tray.
• Now press this.
• Bake in a preheated oven(OTG) at 180°C for 20-22 mins.
• Cookies will be soft out of oven. 
• In a while will be crispy.

Note:

• I divided this cookie dough into 3 parts and made 3 diff flavours.
• Check for Chocochip Cookies and Snow Crunchies.

Chocochip Cookies

Ingredients:

All purpose flour - 2 cups
Sugar - 1/2 cup + 2 tsbp (powdered)
Unsalted butter - 150 g
Vanilla Esc - 1 tsp
Salt - a pinch
Chocochips - 1/2 cup

Method:

• In other bowl add butter and sugar and mix nicely.
• Add in esc and mix up.
• Now add flour and salt to this and add chocochips.
• Mix this and form cookie dough.
• Make small balls and line them in baking tray.
• Bake in a preheated oven(OTG) at 180°C for 10-12 mins.
• Cookies will be soft out of oven. 
• In a while will be crispy.

Note:

• I divided this cookie dough into 3 parts and made 3 diff flavours.
• Check for Nutty Cookies and Snow Crunchies.

Let's Knw

1. Sesamae Seeds
2. Sabja Seeds
3. Vanilla Esc
4. Dry Fig or Anjeer

Vanilla Esc Or Extract Storage

• To maximize the shelf life of vanilla extract, store in a cool dry area; keep tightly closed when not in use.

• The shelf life of imitation vanilla extract is not nearly as long as the shelf life of pure vanilla extract: the imitation variety will generally stay good for 4 years.

• No, freezing of vanilla extract is not necessary and is not recommended.

• Properly stored in a cool, dark area, the shelf life of pure vanilla extract is indefinite; if exposed to highs levels of heat, moisture and light, pure vanilla extract may lose some of its potent aroma and flavor over time or develop a hazy appearance, but the vanilla extract should still be safe to use.

Sesamae Seeds

Sesame seeds are extremely beneficial for health, but are often overlooked. 

They include the ability to prevent diabetes, lower blood pressure, prevent a wide variety of cancers, build strong bones, protect against radiation, increase heart health, help cure sleep disorders, improve digestion, reduce inflammation, boost respiratory health, strengthen your oral health, aid in healthy growth, improve circulation, detoxify the body, and eliminate depression and chronic stress.

Sabja Seeds

7 Amazing health benefits & medicinal uses of sabja| tukmaria| sweet basil seeds | basil seeds for hair, skin & weight loss

1. Sabja seeds for weight loss:

                       Though there is no scientific research to prove that tukmaria/ sweet basil seeds aids in weight loss, whenever I consume sabja seeds it keeps me full. I don't feel hunger at all for a long time as the sabja seeds are full of fiber. If you are looking for foods to include in your weight loss plan, sabja seeds will be a great addition. 

2. Sabja seeds for body heat:

                        Usually sabja seeds are consumed during the summer time as it is one of the best body coolant. This is also one of the reasons that street vendors who sell sabja seeds based dishes close their shops during the winter time and reopen it only during the next summer. The addition of rose petal jam along with sabja seeds also help to cool the body. Usually I will be waiting for summer to consume my favorite drink...

3. Sabja seeds for diabetes:

                              Sabja seeds are said to be very effective for people with type 2 diabetes as sabja seeds help regulate blood sugar. If you are diabetic and want to consume sabja seeds, after soaking it in water, mix it with plain cold milk and add a few drops of pure vanilla. You have a wonderful healthy drink minus the sugar. You can also add it to other non dairy milk like almond milk or soy milk too.

4.  Sabja seeds for constipation:

                                If you suffer from constipation, then adding sabja seeds to your diet will help you with the problem. If you are suffering from constipation, take the sabja seeds along with milk before bed, like I mentioned before. Try taking it regularly for few days to see results.

5. Sabja seeds for acidity:

                           Sabja seeds has soothing effect on the stomach. If you suffer from stomach burn or acidity, a cup of this sabja milk will do wonders. Substitute it for your cola and coffee for a few days and you will notice a nice difference. Try to take it along with the rose petal jam, as even rose petal jam helps in treating stomach burn.

6. Sabja seeds for skin:

                           Sabja seeds when mixed together with coconut oil is very effective for treating skin related problems. To make the oil, first crush the seeds without soaking it in water. Heat coconut oil in a pan and add the seeds and remove from flame. Strain and use for eczema, psoriasis and other skin related problems.

7. For healthy skin & hair:

                   Sabja seeds are very high in vitamins, especially vitamin k and keeps our skin and hair in peak health. It is also very high in protein and iron .

2 Mins Apple UpsideDown Cake

Ingredients:

Apple - 2 piece
Cinnamon powder - 1/4 tsp
Brown Sugar - 2 tbsp
Curd - 1 tbsp or Egg - 1/2 beaten
Sugar - 1 tbsp
Vanilla Esc - 1/2 tsp
All purpose flour - 3 tbsp
Butter - 1 1/2 tbsp
Baking soda - a pinch
Salt - a pinch

Method:

• In a bowl add curd, sugar and mix up.
• Then add melted butter,baking soda,vanilla esc and mix well.
• Then add flour and mix up.
• Peel apple skin and cut it into thin slices.
• In a bowl add apple pieces,add brown sugar, a pinch of cinnamon and mix it up.
• Arrange it in bowl in microwave high for 1 min.
• Now pour the batter over this and pop for 1 more min.
• Let it cool and turn upside down and serve.

Note:

Similar way we can do pineapple upside down cake and mango upside cake with mild variations.