Falooda Recipe

Ingredients:
1 packet - Falooda sev (looks like yellow thin noodles)
2 - 3 cups - Cold/Chilled milk
1 tbsp - Subja/Takmuria
1 cup - Rose syrup (Sharbat Rooh Afza bottle)
1/2l - Vanilla ice cream
Whipped cream can (optional)
10 nos - Cherry (optional)

Method

1. Cook falooda sev as per instructions on the packet or cook it in a vessel covered with water.
2. Once it starts boiling, wait for 4 - 5 mins, drain and keep aside.
3. Soak cleaned subja seeds in 3 cups of water for 30 mins by the end of which, the seeds will turn into big sticky seeds.
4. Drain the water in a colander.
5. Chill in refrigerator which is optional.
6. Arrange the glasses in which the faluda is to be served.
7. Add 2 tbsp of sev.
8. Top with 1 - 2 tsp of subja seeds.
9. Pour 2 tbsp of syrup on top of that.
10. Tilt glass a bit and pour milk to 1/2 level, carefully.
11. Do not disturb the base layers, while pouring.
12. Top with 1 - 2 scoops of vanilla icecream.
13. Add whipped cream on top.
14. Pour a little rose syrup on top and place a cherry on top of that.
15. Serve with long handled spoons and straw.
16. Add more Rose Syrup, for getting desired sweetness.
17. Takmuria seeds form an excellent intestinal cooling agent in the summer season.

Veg Cutlets

Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped cilantro (green coriander)
• 2 finely chopped green chilies (adjust to your taste)
• 1 teaspoon chopped ginger
• 1 teaspoon salt (adjust to your taste)
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (plain flour or maida)
• 1 cup breadcrumbs
• Oil to fry

Method:

1. Boiled the potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down.
3. Peel the skin off and mash the potatoes.
4. Steam the chopped mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6. Mix all the ingredients togather; adjust salt and pepper to your taste.
7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8. With oiled hands, divide the mixture into 10 equal parts.
9. Shape into flat round patties about 1/2 inch thick.
10. Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat in a frying pan.
12. Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
13. Fry a few cutlets at a time until they are golden-brown on both sides. 
14. Repeat this until all the cutlets are done. Serve hot.

Tips:

1. If the oil is not hot enough, the patties will break.
2. If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
3. You can always change the shape of the cutlets to your desired shape.

Aloo Paratha

Ingredients:
Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

Potato Filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon amchoor powder (optional)

Also needed

• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method:
Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don’t get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.
Serving Suggestions

1. Parathas can be served with Tomato Chutney, Plain Yogurt,  mattar Paneer, or Green Chilli pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

ONION-PAPAD VEGETABLE RECIPE

[Serves 2]

Ingredients

( 1 ) 4 papads

( 2 ) 2 table spoons oil

( 3 ) ½ tea spoon cumin seeds

( 4 ) A pinch asafoetida

( 5 ) 100 grams spring onions

( 6 ) 1 tea spoon dhana jeera powder

( 7 ) 1 tea spoon red chilli powder

( 8 ) ½ tea spoon turmeric powder

( 9 ) Salt to taste

Method

( 1 ) Cut the papads into medium size pieces. Heat oil in a vessel. Add cumin seeds. Add the papad pieces.

( 2 ) Add 1 cup water and finely chopped spring onions along with the leaves. Cook for 5 to 7 minutes.

( 3 ) Add salt, dhana jeera powder, red chilli powder and turmeric powder.

Note : Instead of spring onions, plain onions may also be added.

Punjabi Corn Paneer Recipe

Ingrediet

( 1 ) 200 grams paneer

( 2 ) 25 grams khus khus

( 3 ) 50 grams magatari seeds

( 4 ) Oil

( 5 ) 2 table spoons dalda ghee

( 6 ) ½ tea spoon cumin seeds

( 7 ) A pinch asafoetida

( 8 ) 1 tea spoon ginger-chilli paste

( 9 ) 1 tea spoon turmeric powder

(10) 1 tea spoon garam masala

(11) 100 grams onions (paste)

(12) 10 cloves garlic (paste)

(13) 100 grams tomato sauce

(14) 1 tea spoon red chilli powder

(15) 100 grams corn seeds

(16) Salt to taste

Method

( 1 ) Cut the paneer into long pieces and deep fry them in ghee. Soak them in water.

( 2 ) Soak the poppy seeds and magatari seeds in water for 1 hour. Then grind them into a paste.

( 3 ) Heat 1 table spoon ghee in a vessel and fry the cumin seeds and asafoetida for 1 minute. Add the ginger-chilli paste, turmeric powder, garam masala, onion and garlic paste. Fry for 4 to 5 minutes.

( 4 ) Add the tomato sauce, poppy seeds and magatari seeds paste, red chilli powder and salt. Fry again for 4 to 5 minutes.

( 5 ) Add the boiled corn seeds and the paneer pieces. Let it simmer on a low flame for 5 minutes. Remove it from the flame.

Variation

Punjabi   Corn   French   Beans:

Instead of paneer add 150 grams of french beans. Cut the beans into big pieces and boil them. Rest of the recipe remains the same.

BABY CORN CAPSICUM RED MASALA RECIPE

BABY CORN CAPSICUM RED MASALA RECIPE 
 [Serves 4 to 5]

To be ground into a paste

( 1 ) 2 onions paste

( 2 ) 10 cloves garlic paste

( 3 ) 250 grams tomatoes grated and strained

( 4 ) 2 capsicums cut into long strips

( 5 ) 100 grams baby corn (boiled and cut into slices)

( 6 ) 2 table spoons ghee

( 7 ) 1 table spoon oil

( 8 ) 1 tea spoon red chilli powder

( 9 ) ½ tea spoon turmeric powder

(10) 1 tea spoon dhana jeera powder

(11) 1 tea spoon garam masala

(12) 1 tea spoon sugar

(13) 1 tomato cut into long strips

(14) Salt to taste

Ingredients

( 1 ) 1 tea spoon cumin seeds

( 2 ) 2 pieces of cinnamon and 3 cloves

( 3 ) 5 pepper corns

( 4 ) 1 table spoon coriander seeds

( 5 ) 5 cashewnuts

( 6 ) 25 grams magatari seeds

( 7 ) 1 table spoon sesame seeds

( 8 ) A little water

Method

( 1 ) Heat the ghee in a vessel. Add the masala paste and fry for 2 to 3 minutes.

( 2 ) Add the onion-garlic paste. Fry for 4 to 5 minutes.

( 3 ) Add the tomato puree, salt, red chilli powder turmeric powder, dhana jeera powder, garam masala, sugar, tomato and capsicum. Fry again for 4 to 5 minutes.

( 4 ) Add the baby corn slices. Let it simmer for 5 minutes. Serve hot.

KAJU-ANJEER ROLL RECIPE

[Makes 12 to 14 rolls]

Ingredients

( 1 ) 100 grams figs (An½eer)

( 2 ) 50 grams sugar

( 3 ) 50 grams mawa

(4)1 tea spoon ghee

( 5 ) 5—6 cardamom

( 6 ) Little nutmeg

( 7 ) 150 grams ka½u (cashewnut)

( 8 ) 80 grams sugar

(9)1 table spoon milk

(10) Silver foil for decoration (warakha)

Method

( 1 ) Chop the figs into small pieces. Add a little water to it and soak for 1 hour. Add 50 grams of sugar and heat it for a few minutes.

( 2 ) When it thickes add the mawa and a little ghee. When it is thick enough, remove it from flame, add cardamom and nutmeg powder. Make rolls.

( 3 ) Powder the ka½us finely and sieve the powder.

( 4 ) Make sugar syrup using 80 grams of sugar and some water. Add 1 table spoon milk and remove the dirt of the sugar. Make ly thread sugar syrup. Add the ka½u powder to this.

( 5 ) Mix properly. Remove from it the flame. Add cardamom and make big balls.

( 6 ) Roll them into long rotis. Cut these into small rectangles.

( 7 ) Take a rectangular piece and put the an½eer roll in the centre and roll it.

( 8 ) Repeat the same with the remaining rectangular pieces and an½eer rolls. To make the ka½u roti, it may be rolled between two plastics. Decorate with silver foil.

( 9 ) Instead of making rolls, an½eer mawa can be stuffed in the ka½u mawa and balls can also be made. Decorate them with silver foil.

Potato Halwa Recipe

Ingredients for Potato Halwa

• Potato: 300 gm (4-5 medium size)
• Sugar - 100 gm (1/2 cup)
• Ghee - 2 table spoon
• Milk - 1 cup
• Raisins - 20-25 (washed)
• Cashew nuts - 15-20 (chopped)
• Cardamom - 5-6 (grounded)
• Almonds - 6-7 (chopped)

How to make Potato Halwa

Wash potatoes and put them on fire for boiling. Then, make them cool, peel and mash them.Put ghee in the Karai. Put potatoes in it and fry them. Add milk, sugar, raisins and cashews in it. Stir halwa continuosly with the help of big spoon for 6-7 minutes. Your potato Halwa is ready, therefore, put off the fire. Mix cardamom in it.
Keep it in the bowl and garnish with chopped almonds. Serve and eat hot potato Halwa.

Sabudana Vada

Ingredients for the Sabudana Vada:

• 1 cup Sabudana/ Sago
• 3 – 4 potatoes
• 1/2 cup groundnuts
• 1-2 green chillies finely chopped
• 1 tsp finely chopped ginger
• 2 tsp lime juice (optional)
• few chopped coriander leaves (optional)
• 1 and half tsp sugar
• sendha namak – a kind of salt used in food made during fasts. You could use ordinary salt if the recipe is not being made during the fasting period.
• oil for fryingMethod for making the Sabudana Vadas:
  1: Soak the sabudana or sago  in water for 5 hours atleast or overnight. I soaked the sago overnight and in the morning they had become very soft.
  2: Drain of all the water from the soaked sabudana.
  3: Boil aloos/potatoes and then mash them. Mix the mashed aloos and sabudana together.
  4: On a skillet or in a shallow pan, roast the groundnuts/peanuts well. Cool and then coarsely grind in a grinder.
  5: Add the groundnuts, sendha salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
  6:  Now take some portion of the mixture in your hands and shape them into falt round vadas. Do this till all the mixture is utilized.
  
  
  7: Deep fry the sabudana vadas till golden brown. Serve with sweet curd/yoghurt or green chutney. You could also serve it with tomato sauce.
  

  Tips for making Sabudana Vadas:

  • The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.
  • The water needs to be drained well. Use a seive or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won’t get a proper shape of the sabudana vadas and they will become soggy from inside.
  • The oil has to be neither too hot nor warm. If its hot, the vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the vadas loaded with oil.
  • If you want the vadas to be crisp from outside, you need to brown them a little more.
  • You could use roasted groundnuts/peanuts. Only if the peanuts are not roasted, then you need to roast them. If they are skinned, then on roasting the skin becomes flaky and you can remove the skin easily from the peanuts with your fingers.

  
  

Tomato onion uttapam recipe

INGREDIENTS:

1. Idli rice - 2 cups
2. Black gram - 1 cup
3. Flattened rice (rice flakes) - handful
4. Cooked rice - handful
5. Finely chopped shallot (Chinna vengayam) - 5
6. Finely chopped tomatoes - 2 small
7. Finely chopped green chili - 2
8. Salt - to taste

PREPARATION:

1. Soak idli rice and black gram for 8 hours.
2. Grind them along with flattened rice, cooked rice, salt into a dosai batter consistency.
3. Keep the batter in warm place for 12 hours to ferment. Usually this is done overnight.
4. Heat the iron griddle or non-stick tawa well.
5. Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
6. Garnish with all the shallot, tomatoes, green chili as needed on top. When done serve.

vegetable Rava Idli

Ingredients

• 1 cup Suji rava
• 1 cup curd
• 1/2 tsp baking soda
• 1 cup mixed vegetables like carrot , green peas and french beans
• 3-4 green chillies chopped
• 1 tbsp ginger minced
• 5 cashew nuts broken into small pieces.
• 1 tbsp mustard
• 1 tbsp chana dal
• 1 tbsp jeera
• 2 sprigs curry leaves
• ghee/oil  for tempering
• salt to taste
• sugar 2 tbsp

Directions

1. Dry Roast rava and put it in a bowl.put 2-3 tbsp oil and mix well.it vl form a crunchy texture.,
2. Then put b.soda and curd and mix well and keep it aside for 4-5  hrs.if u like to have the idli bit sour u can leave it overnight at room temperature.
3. After 5 hrs , put little water around 1/4 cup to bring consistency to the batter , add mixed vegetables , chopped green chilli, minced ginger , salt and sugar  and mix .
4. In a pan , put 2-3 tbsp ghee , when hot put mustard,when it splutters,put cashews broken , chana dal,jeera and curry leaves and pour this tadka onto the batter and mix well .
5. grease the idli plates with ghee and pour in  a ladle this idli batter into the idli plates and steam it for 10-15 minutes .
6. Remove it from idli plates and serve hot with your choice of chutney.

Veg Moughlai Gobi Flower

VEG MOUGHLAI GOBI FLOWER

Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian (Mughlai)

INGREDIENTS :
2 small sized cauliflowers (whole)
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing



METHOD :
In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.

Garnish with fresh cream (optional) and finely chopped coriander leaves.

TIPS:

To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.

Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

Choco Chip Cookies Recipe

CHOCO CHIP COOKIES RECIPE

INGREDIENTS :

All purpose flour     1 cup
Choco chip     1/4 cup
Sugar     6 tblsp
Butter(unsalted)     1/4 cup
Baking soda     1/4 tsp
Baking powder     1/2 tsp
Milk     1 tblsp
Vanilla essence     1/2 tsp

METHOD

Step 1: Sieve / mix well the flour, baking soda and powder together. In another mixing bowl, take sugar and butter( at room temperature). Mean while pre heat oven to 170 deg. C.

Step 2 :  Beat it until you get a creamy texture. I just did it with my whisk for some 4 -5 minutes. Add vanilla, choco chips to it.

Step 3 : Add the mixed flour to it and gather everything to make a dough. Divide into desired number of balls. I made 6 jumbo and 8 medium sized cookies, so divided according to that.

Step 4:  Flatten the balls over a lined cookie tray (with butter paper) with enough space in between as the cookie tend to expand. Baking time is around 15 – 20 minutes. Mine got baked at 18 minutes. So keep an eye after 15 minutes and bake until golden in colour.