Methi Malai Matar

Methi Malai Matar is a sweet, spicy and creamy North-Indian curry made with fenugreek/methi leaves, peas and cream. It is generally served with Indian flatbreads like roti or chapatti but can be served with naan or jeera rice. The curry is rich and creamy and is liked by everyone. 

Now, let me share a few tips and suggestions to make rich and creamy methi malai matar. First, do not experiment with the quantity of the ingredients, especially the fenugreek/methi leaves as they may spoil the flavor and taste. Second, make sure to finely chop the fenugreek/methi leaves, else the consistency will not be uniform. Third. make sure to saute the methi leaves for 2-3 mins so that the bitterness can be controlled. Alternatively, you can also blanch the methi leaves before adding to the curry. Finally, the cream should be added by keeping the flame on low, so that it does not curdle. 


Servings:- 2 servings

Course:- Curry

Cuisine:- North Indian


Ingredients:-

For Masala Paste:

1 tsp oil

1/2 onion, sliced

1 green chilli, slit

1/2 tsp ginger-garlic paste

1/8 cup cashew, soaked

For Curry:

1.5 tsp oil

1/2 tsp cumin seeds

1 cup fenugreek/methi leaves, finely chopped

1/2 cup water

1/4 cup cream

1/2 cup peas, boiled or frozen

1/4 tsp sugar

1/3 tsp salt

1/8 tsp garam masala


Method:-

1. Firstly, in a pan heat 1 tsp oil and saute onions till they turn golden brown in color. Next, add 1 green chilli and 1/2 tsp ginger-garlic paste. Saute them until the raw aroma goes away. 

2. Let the mixture cool completely and then transfer to a blender along with the soaked cashews. Blend them to a smooth paste by adding very little amount of water. Keep the paste aside. 

3. Now, in a large kadai heat 1.5 tsp oil and splutter 1/2 tsp cumin seeds in it. Next, add the prepared masala paste and saute them until oil starts releasing from the sides. 

4. Further add in the fenugreek/methi leaves and saute them for 2-3 mins. Next, add in 1/2 cup water and 1/4 cup cream. Mix them well making sure that the cream is well combined. 

5. Further add in 1/2 cup peas, 1/4 tsp sugar and 1/3 tsp salt. Mix them well and cover and cook them for 10-12 mins. Next, add 1/8 tsp garam masala and mix them well. 

6. Finally, serve and enjoy methi malai matar with hot lachha paratha. 


Macaroni Salad

Macaroni Salad is a healthy salad made with elbow macaroni, sliced vegetables and eggless mayonnaise. A popular side dish or appetizer which is easy to prepare and tastes great when served chilled. A light and healthy recipe which is consumed for its health benefits. 


Servings:- 2-3 servings

Course:- Salad

Cuisine:- International


Ingredients:-

4 cup water

1 tsp oil

1 tsp salt

1 cup elbow macaroni

4 tsp mayonnaise

1/2 tsp black pepper powder

1 tsp lemon juice

1/4 onion, sliced

1/2 carrot, julienned

1/4 capsicum, julienned

1/2 tomato, julienned

1/2 tsp mixed herbs


Method:-

1. Firstly, in a saucepan boil 4 cup water along with 3/4 tsp salt and 1 tsp oil. Get the water to a boil. Once the water comes to a boil, add a cup of elbow macaroni. 

2. Boil the macaroni for 8-10 mins or until it turns al dente. Drain off the macaroni and pour a cup of cold water to stop further cooking. Keep the boiled macaroni aside.

3. Now, in a large bowl take 4 tsp mayonnaise and add 1/2 tsp black pepper powder, 1 tsp lemon juice and 1/4 tsp salt to it. Mix the salad dressing well. 

4. Next, add the sliced onion, julienned carrot, capsicum and tomato. You may add in any vegetables of your choice. Further add the cooked macaroni. Gently mix them making sure that the dressing has been coated well. 

5. Cover and let the salad rest in the refrigerator for 30 mins so that it absorbs all the flavors. 

6. Finally, serve the macaroni salad garnished with some mixed herbs. 

Lemon Coriander Soup

Lemon Coriander Soup is an easy and healthy-filling soup made with vegetable stock. The strong flavors of coriander and lemon make this soup a personal favorite for everyone. The soup is generally served as a starter but can also be served for dinner due to its filling nature. 

Now, let me share a few tips and suggestions to make lemon coriander soup. First, you can add any vegetables of your choice, but make sure to finely chop them. Second, the thickness of the soup can be determined by increasing or decreasing the amount of corn four. However, adding corn flour is completely optional and you may even skip them. Finally, make sure to add the lemon juice after switching off the flame to get a strong taste of the lemon. 


Servings:- 2 servings

Course:- Soup

Cuisine:- Indian


Ingredients:-

2 tsp oil

2 garlic clove, finely chopped

1 inch ginger, finely chopped

1/2 onion, finely chopped

1/2 carrot, finely chopped

2 tbsp coriander stem, finely chopped

2 tbsp cabbage, shredded

2 tbsp beans, finely chopped

3 cup water

1/2 tsp salt

1/2 tsp black pepper powder

1 tbsp corn flour

1/4 cup water

3 tbsp coriander leaves, finely chopped

2 tbsp lemon juice


Method:-

1. Firstly, in a large kadai heat 2 tsp oil and saute finely chopped garlic clove and ginger. Further saute onion and coriander stem for a minute.

2. Next, add carrot, cabbage and beans. You can add in vegetables of your choice. Saute the veggies for a minute or two without overcooking them. 

3. Now, add water, salt and black pepper powder. Mix them well and boil them for 5-7 mins. 

4. Next, prepare the corn flour slurry by mixing 1 tbsp corn flour in 1/4 cup water. Mix them well making sure that there are no lumps. 

5. Now, pour the slurry into the soup and mix them well. Boil the soup for 4-5 mins so that the flavors are well combined. 

6. Turn off the flame and add the chopped coriander leaves and lemon juice. Mix them well. 

7. Finally, serve hot lemon coriander soup garnished with some coriander leaves.

Tomato Shorba

Tomato Shorba, an ideal appetizer for a cold wintery night has a strong and flavored taste with a combination of spicy, sour and sweet taste. It is a spicy and flavored thick tomato based recipe which is served just before the main course. 

Now, let me share a few tips and suggestions to make spicy and flavored tomato shorba. First, I would recommend you to use the ripe tomatoes as they add a perfect sour and sweet taste to the shorba. Second, adding besan is completely optional and you may skip them if you want to. However, adding besan helps in giving a nice creamy texture to the shorba. Third, adding carrot is also optional, however adding them would increase the thickness and texture of the soup. Also adding carrot will also increase the sweetness of the shorba. Finally, the shorba can also be pressure cooked for 5 whistles instead of boiling them in kadai and then juice can be extracted. 


Servings:- 2 servings

Course:- Soup

Cuisine:- North-Indian


Ingredients:-

3 tomato, cubed

1/4 carrot, roughly chopped

3 tsp oil

1.5 bay leaf

1 inch cinnamon

2 cloves

2 pods cardamom

1 tsp cumin seeds

1 tsp ginger-garlic paste

1 tsp gram flour/besan

2 tbsp coriander stem, chopped

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp black pepper powder

3/4 tsp salt

2 cup water


Method:-

1. Firstly, in a large kadai heat 3 tsp oil and saute bay leaf, cinnamon, cloves, cardamom and cumin seeds. 

2. Next, add ginger-garlic paste and saute until the raw aroma disappears. Further add besan and roast them until it turns golden brown. 

3. Now, add coriander stem and cubed tomato. Saute them for 4-5 mins or until the tomato softens. Further add turmeric powder, red chilli powder, coriander powder, black pepper powder and salt. Saute them for a minute or two. 

4. Further add 2 cup water, cover and boil them for 30-35 mins or until the tomatoes are cooked properly. 

5. Next, mash the tomatoes very well and extract the juice from it. Sieve the mixture to separate the pulp from the juice. 

6. Now, transfer the pulp into the blender and blend them to a smooth paste. Sieve the blended paste in the extracted tomato juice and discard the seeds. 

7. You may add in a tsp of sugar if the tomatoes are sour. Further simmer and boil the shorba for 2-3 mins until the spices are well combined. 

8. Finally, garnish the tomato shorba with coriander leaves and serve immediately. 

Mexican Coins

Mexican Coins is a simple and healthy snacks recipe mostly liked by kids. Since, it contains lots of vegetables and cheese it becomes a healthy and nutritious snacks which would definitely be liked by everyone. A perfect starter or a snack recipe which can also be extended for breakfast. 


Servings:- 2-3 servings

Course:- Breakfast, Snacks, Starters

Cuisine:- Mexican


Ingredients:-

3 tbsp mayonnaise

3 tbsp tomato ketchup

3 tbsp red and green bell peppers, finely chopped

2 garlic cloves, finely chopped

1/8 cup rajma/kidney beans, boiled and chopped

2 tbsp carrot, finely chopped

2 tbsp coriander leaves, finely chopped

2 tbsp onion, finely chopped

2 tbsp sweet corn

1/2 tbsp mixed herbs

1/2 tbsp chilli flakes

Salt as per taste

12 bread slices

1 cube cheese, grated


Method:-

1. Firstly, in a small bowl take 3 tbsp mayonnaise and add 3 tbsp tomato ketchup to it. Mix them well and make a mayonnaise based sauce. 

2. Now, in a large mixing bowl, add the finely chopped red and green bell peppers, garlic, rajma/kidney beans, sweet corn, carrot, coriander leaves and onion. 

3. Further add 1/2 tbsp mixed herbs, 1/2 tbsp chilli flakes and salt as per taste. Mix all these ingredients well and keep the stuffing aside. 

4. Now, take the bread slices and using a cookie cutter, cut the bread into round shape. Now, take half of these round-shaped bread slices and with the help of a small cookie cutter remove the center part and make a ring from the bread slice. 

5. Next, apply some mayonnaise sauce on the round-shaped bread slice and place the bread ring on it. Prepare all the bread in the similar way and keep aside. 

6. Now, brush some oil on the rings of the bread and cook them on a pan for a minute on medium-low flame. 

7. Further add 2 tbsp of the mayonnaise sauce in the stuffing and bind them well. Now, fill the stuffing in the cavity of the bread. Add some cheese over it. Also sprinkle some mixed herbs and chilli flakes over the cheese. 

8. Further heat a pan and pour some oil on it. Place the bread coins and cover and cook them on low flame till they turn golden-brown in color or until the cheese melts. 

9. Finally, serve and enjoy, hot mexican coins immediately.  


Misal Pav

Misal Pav is a popular Maharashtrian dish which is made of misal (a moth bean curry) and served with pav. It is usually served for breakfast or as a snack but can also be served for lunch or dinner. Misal Pav has different variations and is served in different styles all over Maharashtra. However, I am sharing the simple, easy and less spicy version which will definitely be liked by all. 

Now, let me share a few tips and suggestions to make delicious misal pav. First, to get the authentic misal pav, add more oil and cook them till the oil floats on top of the misal. Second, I have prepared a less spicy version of misal pav, but you can increase the amount of chilli powder to make it more spicier. Third, the curry can also be made by a combination of sprouts like moth, moong, peas etc. In that case the curry is known as usal and it would taste equally awesome. Finally, add the mixture right before serving or else they might turn soggy and would not taste great. 


Servings:- 2 servings

Course:- Breakfast, Snacks

Cuisine:- Maharashtrian


Ingredients:-

For Pressure Cooking:

1.5 cup moth beans, sprouts

1/4 tsp turmeric powder

1/2 tsp salt

3/4 cup water

For Masala Paste:

1.5 tsp oil

1 inch ginger, chopped

3/4 onion, finely chopped

1 clove garlic, chopped

3/4 tomato, finely chopped

1/4 cup water

Other Ingredients:

2 tbsp oil

3/4 tsp mustard seeds

3/4 tsp cumin seeds

A few curry leaves, finely chopped

3/4 tsp red chilli powder

1/4 tsp turmeric powder

3/4 tsp coriander powder

3/4 tsp garam masala

A small piece of jaggery

1/2 tsp salt

3 cup water

For Serving:

1 cup mixture

1/2 onion, finely chopped

2 tbsp coriander leaves, finely chopped

4 pav


Method:-

1. Firstly, in a pressure cooker, take sprouted moth beans and add turmeric powder, salt and water to it. Close the lid and pressure cook for 2 whistles or until the moth beans turn soft. Keep them aside. 

2. Next, to prepare the masala paste, heat oil and saute ginger and garlic for a few seconds. Further add onions to it and saute till they turn golden brown in color. 

3. Further add tomato and saute them till it turns soft. Allow the mixture to cool completely and then transfer to a blender. Add water and blend them to a smooth paste. Keep the masala paste aside. 

4. Now, in a large kadai, heat oil and splutter mustard seeds, cumin seeds and a few curry leaves. Further add turmeric powder, red chilli powder, coriander powder and garam masala. Saute on low flame until the spices turn aromatic. 

5. Next, add the prepared masala paste and saute them well for 3-4 mins. Further add the cooked moth beans, a small piece of jaggery and salt. Mix them well. 

6. Further add water and adjust the consistency of the misal. Cover and boil for 10-15 mins or until the misal is cooked completely. 

7. Next, in a serving plate, take the misal and add some mixture over it. Further top them with chopped onions and chopped coriander leaves. 

8. Finally, serve hot and delicious misal pav immediately with lemon wedges. 

Palak Paneer

Palak Paneer is a healthy green-colored paneer recipe prepared from a thick paste of spinach puree. A popular North-Indian cuisine which is generally served with roti or naan. A creamy, green color paste with soft and tender paneer cubes makes this dish a lip smacking favorite. 

Now, let me share a few tips and suggestions to make palak paneer. First, do not over blanch the palak for a long time as the nutrients will be lost. Second, add the green chillies as per your spice level. You may add more if you prefer spicy palak paneer. Third, you may add tomato paste instead of adding lemon juice. However, adding tomato paste might lead to color change of the palak. Finally, you may skip adding cream if you do not prefer, however it gives a rich taste to the curry.  


Servings:- 2-3 servings

Course:- Main Course, Curry

Cuisine:- North-Indian


Ingredients:-

1 bunch palak/spinach

1/2 onion, petals

2 green chilli, finely chopped

1 tbsp butter

1 clove garlic, finely chopped

1/2 tsp salt

1 tsp lemon juice

2 tbsp cream

8-10 cube paneer

1/4 tsp garam masala


Method:-

1. Firstly, boil about 4 cups water and add onion petals. Boil them for a minute till you get the flavor of the onion. Now, add the palak and boil them for 2 mins. 

2. Drain off the blanched palak and allow them to cool. Next, transfer the blanched palak along with the chopped green chilli to a blender and blend them to a smooth paste without adding any water. Keep the paste aside. 

3. Now, in a kadai, heat butter and saute chopped garlic for a few seconds. Next, add the palak paste and saute them well. 

4. Further add salt and lemon juice to it and cook them for a minute or two. Next, add cream to it and give them a good mix. 

5. Further add the cubed paneer and mix them well without breaking the paneer. Cook them for 2-3 mins or until the paneer absorbs the flavor. Next, switch off the flame and add garam masala. Mix them well. 

6. Finally, serve hot palak paneer with roti/naan. 

Broccoli Soup

Broccoli Soup is an easy and healthy, low-fat soup which has a creamy consistency without the addition of cream. With just a few ingredients you can a have a wonderful, creamy soup that's packed full of flavor. The simplicity of the ingredients makes broccoli the star of the dish. Adding potatoes to thicken the soup gives a smooth creamy consistency. A must-try soup this winter season with lots of vitamins and minerals. 


Servings:- 3-4 servings

Course:- Soup

Cuisine:- International, World


Ingredients:-

1/2 broccoli, chopped

1 small potato, chopped

1/4 onion, chopped

1 tbsp butter

1/2 tsp black pepper powder

Salt as per taste


Method:-

1. Firstly, in a pressure cooker take the chopped broccoli and potato along with 1-2 cups water and a pinch of salt. Close the lid and pressure cook the vegetables for 2-3 whistles on medium flame. 

2. Further lower the flame for a minute and switch off the flame. Allow the pressure to settle and let the vegetables cool down. 

3. Now, in a saucepan take a tbsp of butter and allow it to melt. Further add the chopped onions to it and saute them for a minute. Switch off the flame and allow it to cool. 

4. Next, transfer the boiled broccoli, potato and onions to a grinder and grind them to a smooth texture. Add in extra water if required. 

5. Further pour the soup in a vessel and heat them on low flame. Now, add black pepper powder and salt to the soup and get the soup to a boil. Adjust the consistency of the soup as per your preference. 

6. Finally, serve hot broccoli soup with banana cutlets, garlic bread or soup sticks. 

Garlic Bread with Cheesy Dip

Garlic Bread is a homemade, cheesy garlic flavored bread recipe served as a starter or an appetizer. The recipe shared below is simple and easy and you will get almost a same taste as you eat in restaurants. 

Now, let me share a few tips and suggestions to make this lip-smacking garlic bread with cheesy dip. First, if you do not like the smell of yeast, then you can replace it with baking soda and baking powder. Second, adding sugar to the yeast and warm milk helps to start the fermentation process, so do not forget to add the sugar. Third, make sure you knead the dough really well, else the garlic bread would turn hard and chewy. Also make sure to rest the dough for a minimum of 2-2.5 hours. Fourth, if you do not want much cheese in the garlic bread, then you can totally skip them and prepare simple garlic bread. Finally, make sure to prepare the cheesy dip in low flame and keep stirring it continuously. If not stirred continuously, then the cheese would clump together. 


Servings:- 2 servings

Course:- Snacks, Starters

Cuisine:- Italian, International


Ingredients:-

For Garlic Bread Dough:

1/4 cup warm milk

1 tsp active dry yeast

1 tsp sugar

3 cloves garlic, finely chopped

1 tsp oregano

1 tsp salted butter, room temperature

1 cup plain flour/maida

2 tsp oil

For Garlic Butter:

1/4 cup butter, melted

3 cloves garlic, finely chopped

Other Ingredients:

1/4 cup cheese, grated

2 tsp chilli flakes

2 tsp oregano/mixed herbs

For Cheesy Dip:

2 cubes cheese, chopped

1 tsp milk powder

1/4 cup full cream milk

1 tbsp salted butter, cold


Method:-

To make Garlic Bread:

1. Firstly, in a large mixing bowl take 1/4 cup warm milk and add 1 tsp active dry yeast to it. Further add 1 tsp sugar and mix them well. Allow it to rest for 5-7 mins or until the yeast activates. 

2. Once the yeast activates, add garlic, oregano and butter to it. Slowly add in plain flour/maida and start kneading the dough. Knead to a smooth and soft dough. 

3. Next, coat the dough with oil and knead it again. Tuck the dough till it is smooth. Cover the dough with a cling wrap/wet cloth and allow it to rest in a warm place for 2-3 hours. 

4. After 2-2.5 hours, you'll see that the dough has doubled in size. Punch the dough to remove excess air present in the dough. 

5. Further dust the dough with little maida and knead for a minute. Tuck the dough to form a ball. Roll the dough to an oval shape. 

6. Now, prepare garlic butter by mixing melted butter and garlic in a small bowl. Further spread the prepared garlic butter uniformly all over the dough. Top them with grated cheese on half of the rolled dough. Further sprinkle some chilli flakes and oregano/mixed herbs over it. 

7. Now, fold the dough and seal the edges well so that the cheese does not come out while baking. Place them to a baking tray lined with butter paper. 

8. Also brush the prepared garlic butter all over the dough and top them with some chilli flakes and mixed herbs/oregano. Now, with the help of a knife, make marks over the bread without cutting them fully. 

9. Further place the bread into a pre-heated oven and bake them at 180 degree Celsius for 25-30 mins or until the bread turns golden brown. Further cut the garlic bread into slices. 

10. Finally, serve and enjoy cheesy garlic bread with cheesy dip and soup. 

To make Cheesy Dip:

1. Firstly, in a saucepan boil 1 cup water. Place a glass bowl on top of the saucepan making sure that the bowl does not touch the water. A double boiler method is used to make the cheesy dip. 

2. Now, keeping the flame on low add the milk, milk powder and butter. Mix them well. Further add the chopped cheese and keep stirring them continuously. 

3. Keep stirring till the cheese melts completely and you get a smooth texture. Once the dip starts to thicken, switch off the flame and take them out in a small bowl. The cheesy dip thickens more when refrigerated. Refrigerate them for an hour. 

4. Finally, enjoy the cheesy dip with garlic bread or nachos. 

Soya Fried Rice

Soya Fried Rice is an easy and healthy fried rice which is made with an extra topping of soya chunks. It is an ideal lunch box or dinner recipe generally served with manchurian gravy. 

Now, let me share a few tips and suggestions to make soya fried rice. First, make sure to boil the soya chunks really well or else you may have difficulty in digestion. Second, addition of vegetables is completely up to you and you may add in any vegetables of your choice to make it more healthy. Third, use dry and moisture less or leftover rice for making soya fried rice. Finally, soya fried rice tastes great when it is prepared slightly spicy. You can even stir fry the rice on high flame to get a street burnt flavor. 


Servings:- 2-3 servings

Course:- Rice

Cuisine:- Lunch, Street Food


Ingredients:-

For Frying Soya:

3 cup water

1/2 tsp salt, for boiling

1/2 cup soya chunks

1/2 tsp ginger-garlic paste

1/2 tsp red chilli powder

1/4 tsp salt

2 tbsp oil

For Fried Rice:

2 tbsp oil

1 clove garlic, finely chopped

1 green chilli, slit

1/2 onion, finely chopped

1/2 carrot, finely chopped

2-3 tbsp cabbage, finely chopped

1/2 capsicum, finely chopped

1 tbsp chilli sauce

2 tbsp vinegar

2 tbsp soya sauce

1/2 tsp black pepper powder

1 tsp salt

2 cup cooked rice


Method:-

1. Firstly, in a saucepan boil 3 cup water with 1/2 tsp salt. Once the water comes to a boil, add 1/2 cup soya chunks and boil them for 5-7 mins. 

2. Drain off the soya chunks and squeeze slightly. Transfer the squeezed soya chunks to a small bowl. Add ginger-garlic paste, chilli powder and salt to it and mix them well. Marinate them well for 30 mins. 

3. Now, in a kadai, heat 2 tbsp oil and add in the marinated soya. Fry them till they turn crisp. Keep the fried soya aside. 

4. Next, in the same kadai, heat 2 tbsp oil and fry garlic and green chilli. Further add the chopped onions and saute them on high flame. 

5. Further add the finely chopped carrot, cabbage and capsicum. Saute them on high flame without overcooking the vegetables. 

6. Next, add chilli sauce, vinegar, soya sauce, black pepper powder and 1/2 tsp salt. Mix them well making sure that the sauces are well combined. 

7. Now, add the fried soya and stir fry them making sure that the sauce has been coated uniformly. Next, add the cooked rice and 1/2 tsp salt. Mix them well making sure that everything is well combined. 

8. Finally, serve and enjoy soya fried rice with manchurian. 

Shrikhand

Shrikhand is an easy and popular Maharashtrian dessert made from hung/creamy curd. It is generally served as a dessert after lunch or dinner and comes with many flavors like mango, kesar, chocolate, vanilla, strawberry etc. 

Now, let me share a few tips and suggestions to make this lip-smacking shrikhand. First, I would personally advise to use homemade curd for making shrikhand as it is fresh, creamy and less sour in taste. Second, you can add in sugar as per your taste. If the curd is sour or you have a sweet tooth, you may add in more sugar. However, it tastes good with less sugar. Third, addition of nuts is completely optional and you may even skip them, however it gives a rich taste to the shrikhand. Finally, shrikhand can be made well ahead in advance and can be used whenever you require it. Make sure you store it in the refrigerator or else it may turn sour.  


Servings:- 4 servings

Course:- Sweet

Cuisine:- Maharashtrian, Indian


Ingredients:-

2 cup curd, homemade

1/3-1/2 cup powdered sugar 

2 tbsp saffron water

1/4 tsp cardamom powder

1 tbsp almonds, chopped

1 tbsp pistachios, chopped


Method:-

1. Firstly, in a large bowl, place a sieve and spread a handkerchief or muslin cloth over it. Now, pour in 2 cup of homemade curd. Alternatively, you can also use in the store brought curd. 

2. Tie the cloth tightly and allow the curd to rest for 7-8 hours or overnight until the water drops off completely from the curd. Refrigerate the curd so that it does not turn sour. 

3. Next day you'll see that the curd turns thick and creamy. Next, take the hung curd in a large bowl and whisk it well. 

4. Further add in powdered sugar, saffron water, cardamom powder, chopped almonds and pistachios. Mix them very well making sure that everything is well combined. 

5. Finally, garnish the shrikhand with some sliced pistachios and serve them chilled. 

Buttermilk Vada

Buttermilk Vada is a unique deep-fried snack which is made of poha, rava and buttermilk as the main ingredients. These vadas are more hard and crisp as compared to the medu vada which is soft and crisp. A perfect evening tea-time snack which has a rich flavor and taste. 

Now, let me share a few tips and suggestions to make crispy buttermilk vada. First, make sure to soak the poha and rava really well or else the vada would not come out good. Second, try and use sour buttermilk to make the vada, as it gives a rich flavor and taste to the vada. Third, it is not necessary to shape the vada like a doughnut. You can shape the vada as per your preference. Finally, deep fry the vada in medium heat to achieve the crispiness. You can even store these vadas in an air-tight container for 2-3 days. 


Servings:- 8 vada

Course:- Breakfast, Snacks

Cuisine:- South-Indian, Indian


Ingredients:-

1/2 cup poha/flattened rice

1/4 cup rava

1/4 tsp salt

1/2 cup buttermilk

1/2 green chilli, finely chopped

1/2 tsp ginger paste

1/4 tsp chilli flakes

1/2 tbsp sesame seeds

A few curry leaves, finely chopped

1 tbsp coriander leaves, finely chopped

1 tbsp coconut, grated

1/2 tsp cumin seeds

1/8 cup rice flour


Method:-

1. First, rinse poha a couple of times with fresh water. Transfer the rinsed poha to a large bowl and add rava, salt and buttermilk to it. Mix them well and allow them to rest for 15-20 mins or until the buttermilk is absorbed. 

2. After 20 mins, add the finely chopped green chilli, ginger paste, chilli flakes, sesame seeds, curry leaves, coriander leaves, coconut and cumin seeds. 

3. Squeeze and mix them well making sure that everything is well combined. Next, add rice flour and mix them to form a soft dough. 

4. Now, grease your hands with oil and pinch a small ball-sized dough. Flatten them slightly and make a hole in the center. Prepare all the vadas in the same way and keep aside. 

5. Further deep fry the vadas in hot oil by keeping the flame on medium. Keep stirring occasionally in between and fry till they turn golden and crisp. Drain them off in a kitchen paper towel to remove excess oil.

6. Finally, serve and enjoy, hot and crispy buttermilk vada with tomato ketchup or coriander chutney. 

Kaju Pista Barfi

Kaju-Pista Barfi is an Indian sweet delicacy usually prepared for some special and festive occasion. It is prepared from powdered cashew, powdered almonds and powdered pistachios along with some chunks of pistachios which gives it a nice taste. 

Now, let me share a few tips and suggestions to make kaju-pista barfi. First, on grinding the cashews, make sure that the cashews do not turn to a paste and remain powdered. Also keep in mind to sieve the cashew powder, so that the large chunks of cashew can be separated easily. Second, on making the pistachio paste, make sure to bind the paste really well after adding the colored milk. Third, you need to keep stirring the cashew paste and cook them till you get a thick consistency. But do keep in mind not to overcook them as then later it becomes difficult to roll the dough. Finally, you can cut the flattened cashew and pistachio dough into any shape of your choice. Also, I have not garnished it with silver vark as it is not good for health, but you can garnish if not health-concerned. 


Servings:- 18-20 pieces

Course:- Sweets

Cuisine:- Indian


Ingredients:-

1 cup cashew

1/3 cup pistachios

1/3 cup almond

2 tbsp powdered sugar

2 tbsp milk

A few drops of green food color

1 tbsp ghee

1/3 cup sugar

1/3 cup water


Method:-

1. First, grind the cashews to a fine powder and sieve them so that the large chunks can be separated. Keep the cashew powder aside. 

2. Similarly, take half of the pistachios and almonds in a grinder and grind them to a fine powder. Transfer the powder to a mixing bowl and further finely chop the remaining half of the pistachios and mix them with the powder. 

3. Now, add the powdered sugar and mix them well. Next, take milk in a small bowl and add a few drops of green food color and mix them well. Further add the colored milk to the powder and bind the stuffing really well. Keep the pistachio dough aside. 

4. Now, in a kadai heat sugar and water and allow the sugar to melt completely. Keeping the flame on low, add the cashew powder and ghee. Mix and cook them till you get a thick consistency on medium flame. Mix them continuously, making sure that there are no lumps formed. Do not overcook the cashew mixture as it gets stiff later on. 

5. Further transfer the paste to a bowl and allow it to cool down a little. Do not cool it completely, make sure that the paste is still warm. 

6. Now, spread a butter paper on a rolling board or your kitchen slab and transfer the warm kaju paste over it. Knead them slightly to a dough. Further flatten them slightly with your hands and with the help of a rolling pin, roll them evenly from all sides. 

7. Now, with the help of a cutter, cut the flattened, rolled cashew dough into your desired shape and keep aside. 

8. Similarly, take the pistachio paste in a butter paper, and knead them slightly to form a dough. Further, roll them evenly from all sides using a rolling pin and cut them with the help of a cutter to your desired shape. 

9. Now, take a heart-shaped cashew barfi and top of it place the heart-shaped pistachio barfi and again place the heart-shaped cashew barfi. Prepare all the kaju-pista barfi in the similar way. 

10. Finally, serve the kaju-pista barfi immediately. You can even refrigerate and store them in an air-tight container for up to 2-3 weeks. 


Dalia Upma

Dalia Upma is a healthy breakfast recipe made from broken wheat/dalia. A nutritious upma recipe which can also be served to kids for their lunch box.

Now, let me share a few tips and suggestions to make healthy and nutritious dalia upma. First, make sure to finely chop the vegetables as this would hasten the process of cooking. Also adding vegetables is completely up to your choice and you can add them as per your preference. Second, roast the dalia on low flame until it turns aromatic. Do not brown them as you'll get a burnt flavor taste. Finally, dalia upma can be served as it is, but for better options you can serve them with peanut chutney or kara chutney.  


Servings:- 2-3

Course:- Breakfast

Cuisine:- South-Indian, Indian


Ingredients:-

4 tsp oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp urad dal

A few curry leaves, finely chopped

1 dried red chilli

8 whole cashew

1/2 onion, finely chopped

2 green chilli, slit

1 inch ginger, finely chopped

1 tomato, finely chopped

1/4 carrot, finely chopped

2-3 tbsp peas

1/4 tsp turmeric powder

Salt as per taste

1 cup dalia/broken wheat

3 cup hot water


Method:-

1. Firstly, in a large kadai heat oil and splutter mustard seeds, cumin seeds, urad dal, curry leaves, dried red chilli and cashews on medium flame. 

2. Next, add finely chopped onions, green chilli and ginger. Saute them for a few seconds. Further add the chopped tomato, carrot and peas. Saute them well. 

3. Further add turmeric powder and salt and mix them well. Saute the veggies on medium flame for 2-3 mins. Cover and cook the veggies for 5 mins or until the veggies turn soft. 

4. Next, add dalia and roast them on low flame for 5-7 mins or until the dalia turns aromatic. This helps in making soft upma. 

5. Further, keeping the flame on low, add the hot water to the roasted dalia and mix them well. Cover and cook for 2-3 mins on high flame. 

6. After 2-3 mins, mix them gently making sure that the water has been absorbed completely by the dalia. Further cover and simmer for 2-3 mins so that the dalia upma is cooked well. 

7. Finally, serve hot vegetable dalia upma immediately. 

Kothimbir Vadi

Kothimbir Vadi is a popular Maharashtrian coriander leaves fritter snack prepared by deep frying, shallow frying and steaming. In Maharashtra, kothimbir means coriander leaves, hence they play a significant role in the recipe. Kothimbir vadi are usually served with evening tea as a snack, but can also be served as a side dish for a meal. 

Now, let me share a few tips and suggestions to make crispy kothimbir vadi. First, always use fresh coriander leaves for making kothimbir vadi. Make sure to clean the leaves and pat them dry before using it in the recipe. If the leaves contain moisture, then you'll end up adding more besan. Second, the other variation to this recipe is to prepare them similar like the dhokla and then steam them. Finally, you can pan fry or just temper the kothimbir vadi, if you're health conscious. 


Servings:- 2-3 servings

Course:- Snacks

Cuisine:- Maharashtrian, Indian


Ingredients:-

2 cups coriander leaves, chopped

1 1/4 cup gram flour/besan

1 tsp ginger-garlic paste

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 green chilli, finely chopped

1/2 tsp coriander powder

1/2 tsp cumin powder

1 tsp sesame seeds

1/2 tsp garam masala

Salt to tatse

1 tsp lemon juice

Water as required


Method:-

1. Firstly, in a large mixing bowl take 2 cups chopped coriander leaves. Make sure that the coriander leaves does not contain moisture in it.

2. Next, add gram flour/besan, ginger-garlic paste, green chilli, red chilli powder, turmeric powder, coriander powder, cumin powder, sesame seeds, garam masala, salt and lemon juice. Combine them well making sure that all the spices are well combined. 

3. Further add water as required and knead to a soft and smooth dough. Grease your hand with some oil and get the dough to a cylindrical shape. 

4. Next, prepare the steamer and grease the steamer tray with some oil. Place the dough in the tray and steam for 15-20 mins on medium flame. Check the doneness of the dough by inserting a toothpick. 

5. Let the dough cool completely and then cut them to thick slices. Further deep fry/shallow fry the vadi in hot oil. Fry them till they turn golden and crisp. Further drain them off in a kitchen paper towel to remove excess oil. 

6. Finally, serve hot and crispy kothimbir vadi with tamarind chutney or coriander chutney. 

Chana Dal Vada

Chana Dal Vada is a popular South-Indian deep fried snack made with chana dal. It can be eaten as it is or tastes great when eaten with tomato ketchup, coriander chutney or coconut chutney. We used to get these vadas in our hostel and since then has been my personal favorite snack. 

Now, let me share a few tips and suggestions to make crunchy chana dal vada. First, do not over soak the chana dal for a longer time, as then the vadas will not turn crunchy. Second, while grinding the chana dal, do not add any amount of water. It has to be dry and coarse, or else the vadas may absorb more oil while frying. Third, I have deep-fried the vada to make it crispy and crunchy. Alternatively, you can also shallow fry or bake the vadas at 180 degree Celsius for 20-25 mins. Finally, these vadas can also be stored in an air-tight container for 2-3 days. So, you can preserve and have them later. 

Servings:- 8-10 vada

Course:- Snacks

Cuisine:- South Indian


Ingredients:-

1 cup chana dal

1 inch ginger, chopped

2 green chilli, chopped

1 tsp cumin seeds

2 tbsp coriander leaves, finely chopped

2 tbsp curry leaves, finely chopped

A pinch of asafoetida

1/4 tsp red chilli powder

1/2 tsp salt


Method:-

1. Firstly, in a large bowl soak the chana dal in enough water for 2 hours. Next, drain off the water and let the chana dal rest for 25-30 mins or until the dal drains off the water completely.

2. Now, transfer the dal to a grinder along with chopped ginger, green chilli and cumin seeds. Blend them to a coarse paste without adding any water. 

3. Next, transfer the paste to a large mixing bowl. Further add the chopped coriander leaves, curry leaves, asafoetida, red chilli powder and salt. 

4. Squeeze and combine the mixture well. If you feel the dough is watery, then add a tbsp of rice flour. Further grease your hand with oil and prepare small vadas. 

5. Further deep fry the vadas in hot oil, stirring occasionally until they turn golden and crisp. Make sure to fry the vadas in medium flame. 

6. Finally, serve and enjoy, hot chana dal vada with tomato ketchup and masala chai. Alternatively, you can also store these vadas in an air-tight container for 2-3 days.  

Lachha Paratha

Lachha Paratha is a multi-layered Indian flatbread, prepared with wheat flour. These paratha's can also be made with wheat flour and all purpose flour, but for healthier version, it is generally prepared with only wheat flour. It is a simple and easy recipe prepared with less amount of ghee. 

Servings:- 2 people

Course:- Lunch, Dinner, Paratha

Cuisine:- North-Indian


Ingredients:-

1 cup wheat flour/aata

1/2 tsp salt

1.5 tbsp oil

Water for kneading


Method:- 

1. Firstly, in a large mixing bowl, take wheat flour and salt. Now, add oil to the flour and crumble them well with your fingertips. 

2. Next, add water in parts and knead to a soft and smooth dough. Cover with a moist cloth and allow it to rest for 15-20 mins. 

3. Now, pinch a ball-sized dough, roll and flatten it. Dust it with some flour. Further roll to a thin circle as that of a chapatti. Make sure to roll as thin as possible. 

4. Now, grease the chapatti with some ghee. Further start creating pleats by folding with the help of your fingers. Further stretch the pleated dough as much as you can. 

5. Next, begin to roll the pleated dough like a swiss roll. Further seal and secure the end by pressing gently. 

6. Now, take the rolled dough ball and dust it with some flour. Further start rolling the ball to a thin circle. 

7. Now, on a hot tawa place the rolled paratha and cook on medium flame. Flip over and cook the other side once the base is half-cooked. Once you see golden brown spots, grease them with some ghee. Flip and roast both sides until they are properly cooked. 

8. Finally, serve and enjoy, hot lachha paratha with dal or with any vegetable of your choice. 


Eggless Rava Omelette

Eggless Rava Omelette is a healthy, nutritious and kids-friendly recipe made with coarse rava and a choice of vegetables. It is similar to the moong beans based moonglet, hence it is also known as romelette. Here, the moong beans have been replaced with rava and lots of vegetables have been added, which makes it a healthy snack for kids. 

Now, let me share a few tips and suggestions to make this nutritious eggless rava omelette. First, it is recommended to use coarse rava for this recipe, meaning the rava should neither be too thick nor too thin. This helps in easy frying. Second, adding vegetables is completely of your choice and you can experiment it with any vegetable that you want. However, make sure to finely chop the vegetables so that it gets cooked easily. Third, adding eno to the batter helps in stimulating the fermentation process. Avoid adding baking soda as it may react and form a pink color omelette. Make sure that you add eno right before pouring onto the pan, else the omelette will not be spongy. Finally, add a generous amount of butter to the omelette as it gives a nice flavor. 


Servings:- 2 people

Course:- Breakfast

Cuisine:- North-Indian


Ingredients:-

1 cup rava

1/2 cup curd

1/2 tsp salt

3/4 cup water

1/2 carrot, finely chopped

1/2 capsicum, finely chopped

3-4 beans, finely chopped

2-3 tbsp onion, finely chopped

2 tbsp coriander leaves, finely chopped

1/2 tsp chilli flakes

1/2 tsp eno/fruit salt

2 tsp oil

1 tsp butter


Method:-

1. Firstly, in a large mixing bowl take 1 cup rava, 1/2 cup curd and 1/2 tsp salt. Mix them well making sure that everything is well combined. 

2. Next, add 3/4 cup water and mix them well to form a lump-free batter. Cover and rest the batter for 10-15 minutes. 

3. Now, add the finely chopped carrot, capsicum, beans, onion, coriander leaves and chilli flakes. Mix them well to form a smooth batter. 

4. Next, heat a pan and spread 2 tsp oil on it. Once the pan gets hot, add 1/2 tsp eno and 2 tbsp water to the batter. Mix them gently. 

5. Further when the batter turns frothy, pour the batter onto the hot pan. Cover with a lid and simmer for 2-3 mins or until the base is cooked well. 

6. Now, flip over carefully and press gently. Further make a slit in the centre and add 1 tsp butter in the centre. Simmer for a minute or two or until the omelette is cooked well.

7. Finally, serve and enjoy, hot eggless rava omelette with tomato ketchup. 

Vermicelli Cutlet

Vermicelli Cutlet is an ideal attractive party starter snack made with vermicelli coating and potato stuffing. It is often also referred to as a birds nest snack due to its crunchy and spiky texture. 

Now, let me share a few tips and suggestions to make this crispy, crunchy vermicelli cutlet. First, make sure to roast the vermicelli before boiling to prevent the vermicelli from turning mushy. Alternatively, you may also use store-bought roasted vermicelli. Second, you can also add vegetables of your choice, such as carrot, beans, peas etc. to this snack to make it a vegetable vermicelli cutlet. Finally, do not use roasted vermicelli for coating, as the vermicelli would be deep-fried along with the cutlet. Also make sure to coat the cutlet with some vermicelli, as it gives a nice crunchy bite.  


Servings:- 10 cutlets

Course:- Breakfast, Snacks

Cuisine:- Indian


Ingredients:-

For Boiling Vermicelli:

2 tsp oil

1/2 cup vermicelli

3-4 cup water, for boiling

1/2 tsp salt

For Cutlet Mixture:

2-3 tbsp cornflour

2 potato, boiled and mashed

1-2 green chilli, finely chopped

1/2 tsp chilli flakes

1/2 tsp cumin powder

1/2 tsp garam masala

1/2 tsp chaat masala

1/2 cup breadcrumbs

2-3 tbsp coriander leaves, finely chopped

1/2 tsp salt


Method:-

1. Firstly, in a pan, heat 2 tsp oil and 1/2 cup vermicelli. Roast them on low flame till the vermicelli turns golden brown. Keep aside. 

2. Next, in a vessel, take 3-4 cups water and 1/2 tsp salt. Get the solution to a boil. Once the water comes to a boil, add in the roasted vermicelli and give them a good stir. Boil them for 2-3 mins or until the vermicelli is cooked well. Drain off the water and let the vermicelli cool completely. 

3. Now, transfer the cooled vermicelli to a mixing bowl and add 2-3 tbsp cornflour. Mix them well making sure that all the moisture from the vermicelli is absorbed. 

4. Next, add the mashed potato, finely chopped green chilli, chilli flakes, cumin powder, garam masala, chaat masala, breadcrumbs, coriander leaves and salt.

5. Mix all the ingredients well making sure that everything is well combined. Mix them to form a soft, smooth dough. 

6. Further grease your hands with some oil and pinch a ball-sized dough. Roll them to a cylindrical shape and keep aside. 

7. Now, roll each of the cutlets in vermicelli and deep fry them in hot oil, keeping the flame on medium. Stir the cutlets occasionally and fry them till they turn golden and crisp. Further drain them off in a kitchen paper towel to remove excess oil. 

8. Finally, serve hot and crispy vermicelli cutlet with coriander chutney and tamarind chutney. 

Bread Pizza

Bread Pizza is an easy and a simple pizza variation made with sandwich bread slice as its base with an instant pizza sauce. The recipe is made with instant pizza sauce. Instant pizza sauce is made with easily available tomato ketchup which is then mixed with schezwan sauce/chilli sauce, mixed herbs and chilli flakes. This pizza sauce can also be used to make the traditional pizzas. 

So now, let me share a few tips and suggestions for a perfect bread pizza recipe. First, do not attempt to try this recipe with other flavors of bread variations like brown bread, wheat bread or multi-grain bread. It is recommended to use white sandwich bread slices for making bread pizza. Second, it is completely up to you to add vegetables of your choice. Jalapeno and olives may be skipped if you do not have them. Finally, while cooking the pizza on tawa, make sure you apply a generous amount of butter before roasting. Also make sure to keep the flame to low to prevent the bottom from burning or getting the pizza overcooked.  


Servings:- 6 pizza

Course:- Breakfast, Snacks

Cuisine:- Italian


Ingredients:-

For Pizza Sauce:

1/2 cup tomato ketchup

2 tsp schezwan sauce/chilli sauce

1 tsp chilli flakes

1 tsp mixed herbs

Other Ingredients:

6 slice bread, white

Capsicum, sliced

Onion, sliced

Tomato, sliced

Cheese, grated

Mixed herbs

Chilli flakes

Butter for toasting


Method:-

1. Firstly, in a small bowl, take 1/2 cup tomato ketchup, 2 tsp schezwan sauce/chilli sauce, 1 tsp mixed herbs and 1 tsp chilli flakes. Mix them very well, making sure that everything is well combined. The pizza sauce is ready. Keep aside. 

2. Further take a bread slice and spread 2 tsp of the prepared pizza sauce over it. Top them with a few sliced capsicum, onion and tomato. You can also use any toppings of your choice like sweet corn, jalapeno, olives etc. 

3. Further spread a generous amount of grated cheese over the toppings. You can use cheese of your choice. Next, sprinkle some mixed herbs and chilli flakes. 

4. Now, place the bread slice over the tawa brushed with a generous amount of butter. Cover and cook the pizza for 3-4 mins on a low-medium flame until the cheese melts. 

5. Finally, serve hot and delicious bread pizza sliced into half immediately. 

Handvo

Handvo is a popular, healthy and delicious mixed lentil vegetable cake from Gujarat cuisine. Gujarati cuisine generally offers colorful recipes which can be easily made for breakfast and dinner. It is a healthy recipe full of nutrients and is particularly a protein-packed filling spicy bread. 

Now, let me share a few tips and suggestions to make this overwhelming Handvo. First, make sure to ground the lentils to a thick batter with very less water on grounding as later the vegetables also release some moisture. Second, bottle gourd is generally added to this lentil-vegetable cake, but it completely optional and you can add any vegetables of your choice like pumpkin, sweet potato, cabbage etc. Third, I have used eno fruit salt for hastening the process of fermentation. However, you can also use baking soda or ferment it overnight. Also make sure to add the eno/baking soda right before baking, else the handvo will not be spongy. Finally, handvo is generally served for breakfast but can also be served for snacks or dinner with coriander chutney and tamarind chutney. 


Servings:- 3-4 people

Course:- Breakfast, Snacks, Dinner

Cuisine:- Gujarati


Ingredients:-

For Handvo Batter:

1 cup rice

1/2 cup chana dal

1/4 cup toor dal/masoor dal

2 tbsp urad dal

1/2 cup curd

1 cup bottle gourd/lauki, grated

1/4 cup carrot, grated

1/4 cup coriander leaves, finely chopped

1/2 tsp ginger, crushed

1 green chilli, finely chopped

1/2 tsp sugar

1/4 tsp red chilli powder

1/4 tsp turmeric powder

2 tsp oil

Salt as per taste

1 tsp eno

For Tempering:

3 tsp oil

3/4 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp sesame seeds

A few curry leaves

A pinch of asafoetida


Method:-

1. Firstly, in a large bowl take rice, chana dal, toor dal/masoor dal and urad dal. Rinse them with water a couple of times and allow them to soak in enough water for 3-4 hours.

2. Next, drain off the water and transfer the lentils to a blender. Further add curd to it and blend them to a smooth but slightly coarse paste. Transfer the batter to a mixing bowl. 

3. Now, add the grated bottle gourd, grated carrot and chopped coriander leaves. You can even add in vegetables of your choice like pumpkin, sweet potato and cabbage. 

4. Further add crushed ginger, finely chopped green chilli, sugar, red chilli powder, turmeric powder, oil and salt. Mix them very well making sure that the batter is like a idli batter consistency. 

5. Next, add eno and mix gently. Alternatively you can also use 1/4 tsp baking soda or ferment it overnight. Further transfer the batter into the greased cake mould.  

6. Now, to prepare the tempering, heat oil in a small pan. Once the oil gets hot, add the mustard seeds, cumin seeds, sesame seeds, a few curry leaves and asafoetida. Allow them to crackle and pour the tempering over the handvo batter. 

7. Further bake the handvo in a pre-heated oven at 180 degree Celsius for 30-35 mins. You can bake till the toothpick inserted comes out clean and a crisp top layer is formed.

8. Finally, serve Gujarati handvo or vegetable lentil cake with coriander chutney and tamarind chutney. 

Curd Rice

Curd Rice is a popular and lip-smacking South-Indian dish generally served with South-Indian thali or meal. It is nothing but curd mixed with cooked rice, herbs and finally tempered. The South-Indian curd rice is made in the similar way and then tempering of spices is added to the curd rice making it more flavorful and delicious. 

Now, let me share a few tips and suggestions to make a lip-smacking curd rice. First, do not forget to add the milk while preparing curd rice as milk helps the curd rice from souring too much and maintain the consistency. Second, curd rice can also be made using leftover cooked rice. However, if you're using freshly steamed rice, then bring the rice to room temperature and then mix with curd. Third, it is highly recommended to use homemade fresh curd rather than the store brought curd as the homemade curd has got a different flavor and taste as compared to the store brought ones. Finally, you can also fry the ginger and curry leaves while tempering if you want. 


Servings:- 2-3 people

Course:- Main Course, Side Dish

Cuisine:- South Indian


Ingredients:-

For Cooking Rice:

1/2 cup rice

1.5 cups water

Other Ingredients:

1 cup fresh curd

1/4 cup milk

1 green chilli, finely chopped

1 tsp ginger, finely chopped

1 tsp curry leaves, finely chopped

1 tbsp coriander leaves, chopped

Salt to taste

For Tempering:

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp urad dal

1 sprig curry leaves, finely chopped

1/8 tsp asafoetida


Method:-

1. Firstly, rinse rice a couple of times with water. Let them soak in enough water for 30 mins. Next, cook the rice till they soften very well. Drain off the excess water and mash the rice. Let the rice cool a bit or let it come to room temperature.

2. Now, when the rice comes to room temperature, add the milk and fresh curd. Mix them well breaking lumps if any present. 

3. Further add the finely chopped ginger, green chilli, curry leaves and coriander leaves. Further add salt to it and mix them very well. Keep aside. 

4. Now, to prepare the tempering, heat oil in a small pan. When the oil becomes hot, lower the flame and add mustard seeds to it. Let them crackle. 

5. Further add urad dal to it and stir fry them on low flame till the urad dal becomes golden. Now, add the curry leaves and asafoetida and mix them well. 

6. Further switch off the flame and immediately pour the tempering over the curd rice mixture. Mix the curd rice very well. 

7. Finally, serve South Indian curd rice topped with some coriander leaves or pomegranate. You can even serve them plain or with mango pickle. 

Sweet Shakarpara

Sweet Shakarpara is a sweet maida biscuit prepared during the festival season as a munching snack. It is one of a must snack during the Diwali festival.

Now, let me share a few tips and suggestions to make crispy shakarpara. First, make sure to dissolve the sugar well before adding all purpose flour. Second, adding rava while kneading the dough helps to make the shakarpara more crispier. Finally, make sure to fry the shakarpara on low to medium flame, otherwise the shakarpara will remain raw from inside and wont be much crispier. 


Servings:- 1 bowl

Course:- Snacks

Cuisine:- South Indian/Maharashtrian


Ingredients:-

1/2 cup sugar

1/2 cup water

2 cup all purpose flour/maida

2 tsp rava

1/2 tsp cardamom powder

4 tbsp ghee

1 tsp salt

Oil for deep frying


Method:-

1. Firstly, in a large mixing bowl, dissolve 1/2 cup sugar in 1/2 cup water. Further add maida, rava, cardamom powder. ghee and salt.

2. Combine them very well and knead to a soft and smooth dough. Now, roll the dough slightly thick. You can even roll them thin if you prefer thin shakarpara. 

3. Further cut them into any shape of your choice like diamond or squares and keep aside. 

4. Now, deep fry them in hot oil. Keeping the flame on medium, stir occasionally in between to fry uniformly. Fry till the shakarpara turns golden and crisp. Further drain them off in a kitchen paper towel and allow it cool completely.

5. Finally, store the sweet shakarpara in an airtight container for a month.  

Rasmalai

Rasmalai is an Indian dessert recipe which is prepared from flattened chenna/paneer balls, sugar syrup and rabdi. The sweet first originated from Bengal but is now popular all over India. Rasmalai is very similar to rasgulla, the difference being that rasmalai is served with thick-creamed kesar flavoured milk and is topped with some chopped nuts before serving. 

Now, let me share a few tips and suggestions to make a perfect rasmalai. First, it is always advised to use a full cream cows milk for better results. Using buffalo milk might not lead your rasmalai to be soft and juicy. Second, knead the chenna properly till it forms a dough and no granules are seen. Make sure not to overknead the chenna, as then the chenna will start releasing oil, which would result in hard rasmalai. Third, while making chenna balls, make sure that the balls do not have any cracks in it, otherwise the balls might dissolve in the sugar syrup while boiling. Fourth, make sure your vessel has enough room for the chenna balls to swell while boiling. Also, make sure that you squeeze the sugar syrup from the chenna balls completely or else the balls will not absorb the rabdi milk. Finally, always remember to use a thick-bottomed pan/kadai while preparing rabdi, or else there will be high chances for the milk to burn. Make sure you do not over stir the milk while preparing the rabdi, or else the cream will not form. 


Servings:- 8 people

Course:- Sweet, Dessert

Cuisine:- Indian


Ingredients:-

For Paneer/Chenna:

1 litre milk, full cream

2-3 tbsp lemon juice

1 cup water

For Sugar Syrup:

1 1/2 cup sugar

8 cups water

For Rabdi:

1 litre milk, full cream

1/4 cup sugar

1/2 tsp cardamom powder

2 tbsp saffron milk

8 pistachios, chopped

5 almonds, chopped


Method:-

Making Paneer/Chenna:

1. Firstly, in a thick-bottomed pan, heat 1 litre full cream cows milk. Stir occasionally and get the milk to a boil. 

2. Once the gets a boil, add lemon juice to it and stir them well. You can add more lemon juice and stir them till the milk curdles completely. 

3. Drain off the curdled milk immediately into a handkerchief or a muslin cloth. Pour a cup of water and clean the chenna as it has lemon juice in it. 

4. Further bring the cloth together and squeeze off the excess water. Hang the cloth for 30 mins or more or until all the water drains off completely. 

5. Now, after 30 mins, start to knead the chenna for 10 mins or until it turns out smooth. Make sure that the chenna does not have any grains of milk, otherwise the rasmalai will have cracks and they might break while boiling in the sugar syrup. 

6. Further, make small balls from the chenna and flatten them slightly. Keep the flattened chenna balls aside.  

Making Sugar Syrup:

1. Firstly, in a deep vessel take 1 1/2 cup sugar along with 8 glasses of water. Stir them well and boil the solution for 10 mins on medium flame. 

2. Now, slowly drop the flattened chenna balls into the boiling sugar syrup. Cover the vessel and boil them for 15 mins. You will see that the chenna balls have doubled in size. 

3. Now, with the help of a slotted spoon, take each flattened ball and squeeze off the sugar syrup completely. 

4. Further allow the squeezed chenna balls to cool completely or let them come to room temperature. 

Making Rabdi:

1. Firstly, in a non-stick kadai, heat milk. Stir the milk occasionally and get to a boil. Now, reduce the flame to medium and once a layer of the cream is formed over the milk, stick the cream to the sides of the kadai. 

2. Further get the milk to a boil again and repeat the gathering of the cream to the sides of  kadai. Repeat this process for 7-8 times or until the milk reduces to one-third. 

3. Next, add sugar, cardamom powder and saffron milk to the milk. Give them a good mix and let the milk come to a boil again.

4. Further scrape off the collected cream from the sides of the kadai and give it a good stir. Transfer the rabdi to a bowl and let it come to room temperature. Refrigerate the rabdi for 2 hours before adding it to the chenna balls. 

Making Rasmalai:

1. Firstly, generously pour the rabdi over the squeezed chenna balls. Further garnish them with some pistachios and almonds and allow them to absorb for 2 hours in the refrigerator. 

2. Finally, serve rasmalai garnished with some chopped nuts. 

Rava Dosa

Rava Dosa is a popular South-Indian crepe dosa made with rava, rice flour and all purpose flour. The batter of the rava dosa is very thin as compared to the traditional rice-based dosa. Rava dosa is generally served for breakfast with tomato chutney or coconut chutney. 

Now, let me share a few tips and suggestions to make a perfect, crisp rava dosa. First, the dosa batter should be watery and you should be able to pour like water on top of the dosa tawa or pan. Second, adding curd is optional, however when added it helps in attaining a golden crisp color to the dosa. Finally, to get a crispy dosa, the tawa or the pan should be very hot when you pour the dosa batter. Once you pour the batter, quickly turn the flame to low and roast till the dosa starts leaving the pan. 


Servings:- 5-6 dosa

Course:- Breakfast

Cuisine:- South Indian


Ingredients:-

0.3 cup rava

0.3 cup rice flour

0.15 cup all purpose flour/maida

0.6 tbsp curd

0.5 tsp salt

1.5 cup water

1 green chilli, finely chopped

1/2 inch ginger, grated

1/4 tsp black pepper powder

1/2 tsp cumin seeds

A few curry leaves, finely chopped

1.5 tbsp coriander leaves, finely chopped

1/2 onion, finely chopped

0.9 cup water

Oil for roasting

Method:-

1. Firstly, in a large mixing bowl, take rava, rice flour and maida. Next, add curd, salt and 1.5 cup water. Whisk and mix them well making sure that there are no lumps. 

2. Now, add the chopped green chilli, ginger, black pepper powder, cumin seeds, curry leaves, coriander leaves and onion. Further add 0.9 cup water and prepare a watery consistency batter. 

3. Further allow the batter to rest for 20-30 mins making sure that the rava has absorbed the water. After 30 mins, mix the batter once again making sure that the batter has a thin watery consistency. 

4. Now, carefully pour the dosa batter over very hot tawa but do not fill the holes as the texture of the dosa might spoil. 

5. Further spread a tsp of oil uniformly all over the dosa. Lower the flame and cook until the dosa turns golden and crisp. 

6. Finally, fold the dosa and serve rava dosa immediately with tomato chutney or coconut chutney

Parle-G Cake

Parle-G cake is a simple 5 ingredient cake without eggs, butter, flour and condensed milk. This can even be made without an oven, however I have baked my cake in an oven. I am pretty sure that your family is going to love this super soft, delicious cake. 

Now, let me share a few tips and suggestions to make this delicious Parle-G cake. First, the cake is made using Parle-G biscuit, however you can also use any glucose biscuit like Tiger and Sunfeast. Second, make sure that you grind/blitz the biscuit into homogenous fine mixture or else you might not get the perfect texture of the cake. Third, adding walnuts is completely optional, however it adds a good crunch to the cake. You can even add some almonds or tutti-frutti to the cake batter. Finally, you can also cook the cake in a pressure cooker. To cook in a pressure cooker, pre-heat the cooker by placing a wire rack on the base of a cooker. Close the lid without a whistle and set it on medium heat for 10 mins. Then, place the pan on the wire rack, close the cooker and cook the cake on medium flame for 45-50 mins. 


Servings:- 2-3 people

Course:- Cake, Dessert

Cuisine:- World


Ingredients:-

250 gms parle g biscuit

1/3 cup sugar

1/3 tsp baking powder

3/4 cup milk

3/4 tsp vanilla essence

2 tbsp walnuts (optional)

Method:-

1. Pre-heat the oven at 180 degree Celsius for 10 mins. 

2. Firstly, roughly break the biscuits and add them to a food processor or a grinder along with the sugar. Blitz them to a homogenized fine mixture. 

3. Transfer the biscuit mixture to a large bowl and add the baking powder. Mix them well. Further add the milk and vanilla essence and mix them until everything is well combined. The batter should be smooth and flowing. 

4. Next, add in the walnuts and fold them gently. Adding walnuts is optional so you may even skip them. 

5. Further grease a baking pan with some oil or butter and dust it with some flour. Transfer the batter to the pan and pat gently so that the batter is evenly spread. Top the batter with some chopped walnuts. 

6. Further place the baking pan in a pre-heated oven and bake at 180 degree Celsius for 30-35 mins. Once done, carefully remove the cake from the oven and let it cool completely. Unmould them and cut them into equal slices. 

7. Finally, serve soft and spongy parle-g cake with evening tea or coffee. 

Chola Kulcha

Chola Kulcha is one of the most authentic dish from North-India. Chola is an authentic North-Indian style chickpea curry made with chickpeas, onions, tomatoes and freshly powdered spices. On the other hand, Kulcha is a popular North-Indian flatbread made with all purpose flour. 

Now, let me share a few tips and suggestions for making Chola Kulcha. First, it is always better to soak the chickpeas for 7-8 hours or overnight as it becomes easier to cook them. But, in case you forget to soak the chickpeas, then add them to hot boiling water and cover and soak them for 2 hours. Second, adding tea bag to the chola is optional, in case you do not prefer dark chole you may skip them. Another great option to add instead of tea bag is dried amla. Third, you can adjust the spices as per your spice level. Therefore, you can even add in lemon juice towards the end if the chickpea curry turns a bit spicy. Finally, you can shape the kulchas into any shape that you prefer. 


Servings:- 2 people

Course:- Main Course

Cuisine:- North Indian, Punjabi


Ingredients:-

For kulcha:

1.75 cup all purpose flour/maida

3 tbsp curd

1/4 tsp baking powder

1/8 tsp baking soda

1.5 tsp sugar

1/2 tsp salt

1.5 tbsp oil or ghee

Water for kneading

For chola:

For pressure cooking chickpeas:

1/2 cup white chickpeas

1.5 cup water

1 black tea bag

1/4 tsp salt

For gravy:

1/2 medium sized onion, finely chopped

1/2 medium sized tomato, finely chopped

1/4 tsp ginger-garlic paste

1/8 tsp turmeric powder

1/4 tsp red chilli powder

1/8 tsp garam masala

1/2 tsp amchur 

1 green chilli, slit

1 tbsp oil

For chole masala powder:

1 cardamon

1/2 inch cinnamon

2 black pepper

1 clove

1/8 tsp carom seeds

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp fennel seeds

1 dried red chilli

Method:-

Making chole:

1. Firstly, rinse and soak the chickpeas in enough water for 7-8 hours or overnight. Next day, in a pressure cooker, add the chickpeas along with 1 black tea bag. Further, add in water and salt and pressure cook them for 10-12 whistles. The chickpeas should be cooked well and must be softened. 

2. Next, in a pan, take cardamom, cinnamon, black pepper, clove, carom seeds, cumin seeds, coriander seeds, fennel seeds and dried red chilli. Begin to roast them on a low flame. Roast the spices till they get browned but do not burn them. Allow the roasted spices to cool and grind them to a fine powder. Keep aside. 

3. You can also see that the chole has been cooked and has obtained a dark brown color. Remove the tea bag from the stock and keep the chole aside. 

4. Now, heat oil in a kadai. Add in ginger-garlic paste and saute them for a few seconds. Next, add the chopped onions and saute them till the onions turns translucent. 

5. Next, add the chopped tomatoes and saute them till they soften. Further add the powdered chole masala along with red chilli powder, turmeric powder and garam masala. Saute the masala and then add the slit green chilli. 

6. Now, add the cooked chole along with the stock. Further add salt as required and stir them well. Also add in amchur and cover and cook them for 5-10 mins on low flame. Mash a few chickpeas as this helps to thicken the gravy. Simmer till you get a semi-thick consistency. 

7. Garnish the chole with a few coriander leaves and serve them with kulcha or bhatura

Making kulcha:

1. Firstly, in a large mixing bowl, take all purpose flour, salt, sugar, baking powder and baking soda. Mix them well. Now, make a well in the center and add curd, oil and water. 

2. Next, mix the liquids with the flour and then start kneading the dough. Knead to a soft and smooth dough. Cover the dough with a wet cloth and keep them aside for 2 hours. 

3. Now, make small balls from the dough and spread some nigella seeds (kalonji) on the balls. Next, with the help of a rolling pin, flatten the dough and roll each ball into oval shaped kulcha. 

4. Further, heat a tawa and place the kulcha on it. Cook one side till it is half-cooked. Flip over and cook the other side till half-cooked. Apply oil or ghee on both sides while cooking. Cook the kulchas till you see golden spots on it and are evenly cooked. Prepare all the kulchas in the similar way. 

5. Finally, serve hot or warm kulcha with punjabi chole

Motichoor Ladoo

Motichoor ladoo is a popular sweet mainly prepared for festivals and occasions to share with family and friends, and is made with fine and saffron colored pearls. These laddos are traditionally made with boondi jhara or special custom made ladle, but can also be made with easily available spoons/ladles and can be customized later as per the recipe. 

Now, let me share a few tips and suggestions to make perfect and moist motichoor ladoo. First, if you have a boondi jhara then I would recommend to use that as it is hassle free and also the result is much better. Second, you can deep fry the boondi pearls either in ghee or oil or a combination of ghee+oil. However, the taste of the ladoo comes good when prepared with ghee. Third, you can add some amount of milk to the boondi mixture, if you feel the mixture is dry and you're unable to bind the ladoos. Finally, if the size of your boondi is large then you can coarsely grind the boondis to reduce the size of the boondis. 


Servings:- 8 ladoo

Course:- Sweet

Cuisine:- North Indian


Ingredients:-

For boondi:

1 cup gram flour/besan

1 tbsp rava

1/8 tsp saffron food color

0.8 cup water

Ghee for frying

For sugar syrup:

1/2 cup sugar

1/4 tsp saffron food color

1/4 cup water

1/8 tsp cardamom powder

1/8 tsp lemon juice

1 tbsp cashew, chopped

1 tbsp pistachios, chopped

Method:-

Boondi preparation:

1. Firstly, in a large bowl, take besan, rava and saffron food color. You can also use orange food color. Mix them well making sure that everything is well combined. 

2. Next, add water in parts and prepare a lump-free, smooth flowing consistency batter. Make sure the batter does not contain any lumps. 

3. Now, boondi can be made either using a vegetable grater or an oil strainer. I have used vegetable grater. 

4. Now, with the help of a ladle, pour the prepared besan batter. Slowly tap the grater, making sure that all the drops of the batter fall into the hot ghee. Do not overcrowd the kadai. 

5. Once the boondis turn crisp, take them off and drain them over a kitchen paper towel. Prepare the boondi in batches and keep aside. 

Sugar syrup preparation:

1. Firstly, in a thick bottomed kadai, take sugar and saffron food color. Further add water and dissolve the sugar. 

2. Boil the sugar syrup for 4-5 mins or until the syrup thickens slightly. Make sure that the sugar syrup does not attain a string consistency. 

3. Next add cardamom powder and lemon juice to the syrup. Lemon juice prevents the sugar from crystallizing. 

To make motichoor ladoo:

1. Now, to the hot sugar syrup, add the prepared boondi. Mix them well making sure that all the boondi are coated well with the sugar syrup. 

2. Cook them for 2-3 mins. Cover and keep aside for 4-5 mins. You can see that the boondi has absorbed the sugar syrup. 

3. Further add the chopped cashews and pistachios and mix them well. Next, prepare the ladoo by taking a small amount of the boondi. You can add milk if required to make moist ladoo. 

4. Finally, motichoor ladoo is ready to be served. Alternatively, you can also store them for a week in room temperature. 

Chole Bhature

Chole Bhature is one of the most popular Punjabi dish which is famous all over the world. Chole is a spicy and tangy chickpea curry whereas Bhatura is a fluffy fried leavened bread. Sliced onions, green chillies and lemon wedges are often served as a side with the dish. 

So, now let me share a few tips and suggestions to make chole bhature. First, for a fluffy bhatura make sure to knead the dough very well. Knead it for a minimum of 7-8 mins continuously. Second, to make your bhatura crispy make sure to mix rava with the flour while kneading the dough. Third, use sour curd/yogurt to knead the dough. The sourness hastens the fermentation process and the dough would turn extra soft. Fourth, make sure to cook the chickpeas really well. They should not just be cooked or al dente, instead they should be soft and melt once in your mouth. Finally, adjust the spiciness as per your spice level.  



Servings:- 2

Course:- Main Course, Side Dish

Cuisine:- North Indian, Punjabi


Ingredients:-

For Chole:

1/2 cup chickpeas

1.5 tbsp oil

1 small bay leaf

1/4 tsp cumin seeds

1/2 onion, chopped

1 tomato, chopped

1/2 inch ginger, chopped

1 green chilli, chopped

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1/4 tsp amchur

Salt to taste

1/4 tsp garam masala

3/4-1 cup water

1 tsp coriander leaves, finely chopped

For Bhature:

1.5 cup all purpose flour/maida

3/4 tbsp rava

3/4 tsp sugar

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1.5 tsp oil

3/4 cup curd

Method:-

Making Chole:

1. Firstly, rinse and soak the chickpeas for 7-8 hours or overnight. Next day, pressure cook the chickpeas for 8-10 whistles and keep aside. 

2. Next, grind the chopped onion, tomato, ginger and green chilli to a fine paste without adding any amount of water and keep aside. 

3. Now, in a kadai, heat oil. Saute the bay leaf and cumin seeds until they turn aromatic. Next, add the grinded paste and saute them till the oil starts releasing from the sides. 

4. Further add red chilli powder, turmeric powder, coriander powder, cumin powder, amchur, garam masala and salt. Saute them for a minute or two. 

5. Now, add the boiled chickpeas, adjusting the water consistency as required and mix them well. Simmer and cook the chole for 5-7 mins. Switch off the flame and garnish them with some coriander leaves. The chole curry is ready.

Making Bhature:

1. Firstly, in a large mixing bowl take all purpose flour. Next, add rava, sugar, salt, baking powder and baking soda. Mix them well. 

2. Further add oil and crumble them well with the flour. Next, add curd and start to knead the dough. Knead and punch the dough well for atleast 5-10 mins. Grease the dough with some oil. Cover the dough with a moist cloth and allow them to rest for 2 hours. 

3. Now, pinch the dough to medium sized balls. Further roll the dough into an elongated shape or any shape of your choice using a rolling pin. Roll it neither too thick nor too thin.

4. Now, heat oil in a kadai and when the oil is sufficiently hot, drop one bhatura. Gently press the bhatura with the spoon to puff up. Splash oil all over the bhatura till they puff completely. 

5. Fry the bhatura till they turn golden brown from both the sides. Drain off the bhatura into a kitchen towel to remove the excess oil. Fry all the bhature in the similar way. 

6. Finally, serve hot chole bhature immediately to enjoy the crispiness of the bhature

Mac and Cheese

Mac and Cheese is a creamy, cheesy and delicious dish. It is a classic and most favourite meal for kids. This recipe is made with homemade savory sauce of butter, milk, flour and melted cheese. Mac and cheese can also be taken with other popular American dishes like hash browns, apple pie, waffles etc. 

So, now let me share a few tips and suggestions to make this mac and cheese recipe a lip-smacking dish. Firstly, cook the entire sauce on low flame right from the beginning. Also, use a thick a thick-bottomed pan, so that the flour does not burn. Secondly, it is always advised to use cold milk for the sauce as this does not lead to the formation of lumps. Thirdly, when you add the shredded cheese to the sauce, make sure to keep the pan on the workplace and not on the burner or stove top. Finally, baking mac and cheese is optional, however it tastes good and super yummy on baking. 


Servings:- 2

Cuisine:- World, American

Course:- Main Course


Ingredients:-

For cooking macaroni:

1 cup elbow macaroni

3-4 cups water

1/2 tsp salt

For cheese sauce:

2 tbsp butter

1.5-2 tbsp all purpose flour

1.5 cup cold milk

2-3 tbsp shredded cheese

Salt as required

1/4 tsp black pepper powder

For topping:

3/4-1 cup shredded cheese

1/4 tsp mixed herbs

Method:-

To cook macaroni:

1. Firstly, in a large pan, add the water and salt and allow them to boil vigorously. Once the water comes to a boil, add the macaroni. 

2. Cook them till they are al dente or just cooked. Make sure that they are not too soft and do not break. Drain them off in a strainer and keep aside. 

To make cheese sauce:

1. Firstly, heat a saucepan on low flame. Add in 2 tbsp of butter. As soon as the butter starts melting, add in 1.5-2 tbsp of all purpose flour. 
2. With the help of a wired whisk, stir the flour quickly as soon as you add it. Keep stirring the flour, so that no lumps are formed. Saute the flour, till you get a nice aroma but do not burn them. 
3. On a low flame, add in 1.5 cup cold milk. Pour in the milk with one hand and keep stirring the sauce mixture with the other one. 
4. Keep stirring continuously till the milk heats up. Simmer the sauce on low flame till it thickens. Switch off the flame once the sauce thickens. 
5. Keep the saucepan down on a workplace and allow it to stand for a minute. Now, add the shredded cheese and mix them very well, so that the cheese melts.
6. Now, add in 1/4 tsp black pepper powder and salt as required. Mix them very well and keep aside. The cheese sauce is ready. 

To make mac and cheese:

1. Preheat the oven at 180 degree Celsius for 10 mins. Now, add the boiled macaroni to the cheese sauce and mix them well. 
2. Further pour the macaroni and cheese sauce into the greased baking tray. Sprinkle some mixed herbs and shredded cheese on top. 
3. Now, bake them in a preheated oven at 200 degree Celsius for 15-20 mins or until the cheese melts. Keep checking the oven in between as the temperatures may vary. 
4. Finally, serve hot mac and cheese immediately with apple pie or waffles.