Methi Dal

 Ingredients:

1 cup Toor Dal

1 tsp Jeera

1 tsp Chopped Garlic

1 tsp green chillies finely chopped

1/2 tsp chilli powder

2 tsp tamarind juice

salt to taste

1/2 cup chopped methi leaves   

1/4 cup chopped onions

1 tsp chopped ginger   

1/4 cup chopped tomatoes

Pinch Haldi

2 tsp Oil  

 

Preparation:

-> Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.

-> Add onions, garlic, ginger and green chillies and cook till the onions are translucent.

-> Add the methi leaves and sauté for 2 minutes. 

-> Add the tomatoes, chilli powder and turmeric powder and cook for 3 - 4 minutes.

-> Add the cooked dal and salt

-> Cook for 4 to 5 minutes.

-> Add 2tsp thick Tamarind juice & mix well.

 

 Note: Best combination for Rice/Roti/Paratha.

 

 

   

 

Stuffed Makai Palak Paratha

 

Ingredients:

Dough:

• 1 cup maize flour (makai ka atta)
• 1/4 cup finely chopped Palak
• 1 tsp finely chopped green chillies
• 2 tsp oil
• salt to taste
• 1/2 tsp oil for kneading

Combine all ingredients together in a bowl and knead into a soft dough using enough water. Keep aside for 1-2 hours. Add oil and Knead again.

Stuffing:

• 1/2 cup grated paneer
• 1/4 cup boiled and crushed green peas
• 1/4 cup finely chopped coriander
• salt to taste

Mix them in a bowl.

Additional Ingredients:

Oil for frying the parathas

Desi Ghee

Atta : For dusting while rolling the dough

Preparation:

-> Take dough and divide into 4 equal portions and roll it.

-> Take one Dough spread roll and add the Stuffing in the middle and fold the edges over the stuffing to bring the square shape.

-> Press slightly to seal the and flatten the dough and roll it again adding atta.

-> Fry the Paratha both sides using little amount of oil and bring to golden brown colour.

Serve hot adding 1/2sp of desi ghee both the sides.

 

 

 

 

 

 

 

 

 

 

Chinese Fried Rice

Ingredients

Basmati rice – 1 cup boiled ( Add 1sp oil & salt while cooking )
Carrots -1 ( Cut into Small pieces )
Beans – 5 ( Cut into Small pieces )
Cauliflower – 1/4cup small florets
Cabbage -100 gms (Chop like Julians)
Capsicum -1 Medium Sized (Chop like Julians)
Green Peas – 1/4 cup (Boiled)
Ajinomoto – 1/4 tsp.
White pepper powder – ½ tsp
Salt – as required
Caramelized sugar syrup – 1 tbsp
Soya Sauce -2 tsp
Oil – 3 tbsp

Vinegar Chillies:
Long variety green chilies – 4 (cut into thin round pieces)
Plain vinegar – ½ cup
Salt – 1 tsp.
Soya Sauce – 1 tbsp


Preparation:

-> Heat oil in a broad frying pan  or Vok and fry carrots, capsicum, Green Peas and cabbage.

-> While frying vegetables add half of the Aji-no-moto.

-> Fry in a high flame till the vegetables become tender.

-> Add cooked rice, salt, pepper and caramel sugar.

-> Sprinkle soya sauce and fry on a high flame till rice is fried well.

-> Serve hot with vinegar chilies.

Garlic Spread - Crispy Dosa

Ingredients:

Garlic - 2 whole pods
Urad Dal - 2 tsp
Red Chili - 4
Oil - 1 tsp
Salt to taste

Dosa Batter

 Garlic Spread Preparation:

-> Soak the garlic in water for 5 mins, peel the skin.

-> Heat a non stick pan with 1 tsp oil. 

-> Chop the garlic and saute in hot oil Simmer for 5 -7 mins ( keep stirring in intervals). 

-> Roast till the garlic turns soft or brown. Remove to a plate.

->  Add urad dal to the pan, no need to add oil. Saute well. When the Urad dal starts browning, you can remove to the same plate.

-> Then add dry red chilies. Quickly saute in hot pan, if you notice there is no need to add oil for this also. Once it's browned on all sides, remove and allow it to cool.

-> Once all the ingredients reach room temperature, take them in a blender and add salt and blend to a smooth paste. 

Note: If the mixer you use is not small enough to blend this to a smooth paste, you can add little oil to aid it.

Process:

-> Take Dosa batter  and spread it in a Tawa/Pan. 

-> When the dosa is cooked on both sides, spread 1 tsp of this spread on top and roll the dosa.

Serve Hot. 

Red Velvet Cupcake

Ingredients
2 1/2 cups cake flour 
2 tsp unsweetened Cocoa powder
1 tsp salt
1 1/2 cup sugar
1 1/2 cup vegetable oil
2 eggs ( Room temperature )
1/2 tsp red gel-paste food color
1 tsp vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Cream Cheese / Hung Curd

( Teaspoon = Tsp )



Process:

1) Preheat oven to 350 degrees.

2) Whisk : Cake flour, Cocoa Powder and salt. Whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated.

3) Mix in food color and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed ( Electronic beater) 10 seconds.

4) Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5) Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

6) Now top the cupcakes with Creme Cheese / Hung Curd using piping bag.

Caramel Custard

Milk : 500ml
Eggs: 3
Vanilla Essence : 1/2sp
Sugar : 6Tsp

Process :

-> Boil Milk to Luke warm stage
-> Add 4Tsp Sugar and stir it.
-> Beat 3 eggs in separate bowl and pour in Milk
-> Stir it again
-> Add Vanilla Essence
-> Now filter it in another bowl ( If any egg lumps are formed they can be easily removed ).
-> Add 250ml water in the Rice cooker
->  Now place the Bowl of Milk & Egg mixture and close it with a lid
-> Cook for 25-30min


Caramelizing

-> Take a pan and add 2Tsp sugar and add 1Tsp water and heat it.
-> Sugar melts and caramelizes.


Serving:

Now take the Cooked Milk and Egg mixture and plate it carefully and add the Caramelize over it and Serve.

Smokey saucy Chikpeas With Spinach

Bharwa Bhindi Gharwala

Sweet and Sour Cauliflower

Momos

Mini Bell Pepper Quenches