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. 

Maah Chole Di Dal

Maah Chole di Dal is a staple dal which is made in almost every Punjabi house. A healthy and nutritious dal with a creamy texture which is obtained from the black gram lentils and a subtle nutty sweetness obtained from the chana dal. This dal is mostly served in gurudwaras or langars. 

So, now let share a few tips and suggestions to make this dal a super yummy one. Firstly, soak both the dals for atleast 1 hour before cooking. This results in faster cooking. Secondly, you can also cook the dal in a thick bottomed pot but take a note that it takes longer time to cook in a pot than a pressure cooker. Finally, the dal should not be watery but of a smooth consistency. If the dal contains more water then simmer and cook them for a few more minutes.


Servings:- 2-3

Course:- Main Course

Cuisine:- Punjabi, North Indian


Ingredients:-

1/4 cup split black urad dal

1/4 cup chana dal

1.5-2 cups water for pressure cooking

1 small onion, finely chopped

1 medium tomato, finely chopped

1 garlic clove, finely chopped

1/2 inch ginger, finely chopped

1 green chilli, finely chopped

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/4 tsp red chilli powder

A pinch of asafoetida

1/2 tsp garam masala

Salt to taste

1.5 tbsp ghee

Method:-

1. Firstly, rinse both black urad dal and chana dal and let them soak in enough water for 1 hour. 

2. Now, in a pressure cooker, heat ghee and splutter the cumin seeds. Next, add the finely chopped onions and saute them till golden brown. Further add the finely chopped garlic, ginger and green chilli. Saute them for a few seconds. 

3. Next, add the chopped tomatoes and saute till the tomatoes turn soft and mushy. Further add turmeric powder, red chilli powder, asafoetida and garam masala. Mix all the spices well. 

4. Now, add both the soaked dals and stir well. Pour in water and add salt to it. Stir and pressure cook for 10-12 whistles or until both the dals are properly cooked. 

5. Once the pressure settles down, check the dal. If they are not cooked properly, then again pressure cook for a few more whistles. Add in water if required. The dal should become soft and should have a smooth consistency.  

6.  Further mash the lentils with the back of a spoon when the pressure settles down. Check the seasonings and add spice powders and salt if required. Garnish them with some coriander leaves.

7. Finally, serve maah chole di dal, hot with lachha paratha, roti or steamed rice. 

Whole Wheat Bread

Whole wheat bread is a type of brown bread which is made of wheat flour as a healthy alternative. Generally, bread is made of plain flour, but this homemade bread made of wheat flour is healthy and ideal for breakfast. 

Bread is a staple food of many cuisines all over the world and hence we may find many variations to it. In India, people have flatbreads which is made of wheat and plain flour, whereas in other countries, people shape the bread into a loaf and later slice them as per their requirement. 

So, now let me share some important tips and suggestions to make this whole wheat bread. Firstly, make sure to knead the dough very well, or else the bread will turn hard making it difficult to eat. Secondly, once the dough has risen in the bread loaf pan, do not forget to brush the dough with some milk, as it helps in giving a golden brown color and a crunchy texture. Finally, if you're a vegan, you can replace the milk with water.


Servings:- 1 loaf

Cuisine:- World

Course:- Bread


Ingredients:-

1 cup milk, warm

2 tbsp sugar

1/2 tbsp active dry yeast

3 cup wheat flour/atta

1 tsp salt

2 tbsp oil

1/2 cup water

Method:-

1. Firstly, in a large mixing bowl, take warm milk. To it add sugar and active dry yeast. Mix them well. Allow them to rest for 5-10 mins or until the yeast activates. 

2. Next, add wheat flour, salt and oil. Mix them well making sure that everything is well combined. Further add water and knead for 5 mins. 

3. Further take the dough out on a flat surface and sprinkle some dry wheat flour to prevent from sticking. Continue to knead the dough for 10 mins or until the dough becomes light and airy. Fold the dough and tuck well. 

4. Now, place the folded and kneaded dough into a greased bowl. Further cover the dough with a cling wrap or a moist cloth and allow it to rest for 2 hours or until it doubles in size. 

5. Next, take the dough out and knead the dough by folding from the corners. Further roll the dough into a cylindrical shape and flatten them slightly. 

6. Now, fold the dough and roll them tight. Further place the dough into a greased bread loaf pan and press them gently from all sides. Cover with a cling wrap and rest the dough for 30-40 mins.

7. Further brush the dough with some milk to get a golden brown color on baking. Next, place the pan in a pre-heated oven and bake at 180 degree Celsius for 30-35 mins. 

8. Further rub a tsp of butter on top of the bread to get a shiny crust. Remove the bread immediately from the pan and allow them to cool for 5-10 mins before slicing. 

9. Finally, serve freshly baked whole wheat bread with tea, jam or mayonnaise. 

Tamarind Chutney

Tamarind Chutney also known as Imli Chutney is a sweet and tangy sauce which is generally served with Indian chaat or snacks like samosa and kachori. This recipe was shared by my mom and it is just so finger-licking tasty. 

So, let me now share a few tips to make this chutney a lip-smacking one. Firstly, the consistency of the chutney is slightly thick, however you can change the consistency as per your choice. Secondly, you can also the adjust the sweetness level as per your choice, however the chutney is best preferred when you have a slight sweet taste. Finally, you can even store this tamarind chutney in an airtight glass jar in the refrigerator for 7-8 months. It is always good to store in a glass jar rather than a plastic one as later the plastic jars tend to absorb the smell and flavors of the food. 


Servings: 2 jars

Cuisine: North Indian

Course: Side Dish


Ingredients:-

3 cup seedless tamarind/imli

10 cups water or as required

1.5 tsp red chilli powder

3 cup jaggery or as required

Salt to taste

1 tsp rock salt

1 tsp cumin powder, roasted

1.5 tsp cardamom powder

Method:-

1. Firstly, in a large bowl, soak tamarind and jaggery in water for 2-2.5 hours. After 2 hours, squeeze out the pulp from the tamarind with your hands in the same bowl. 

2. Further strain the pulp in a pan and keep aside. Make sure to remove all the pulp from the tamarind. 

3. Now, place the pan on low flame and cook the tamarind pulp. Further add salt, rock salt, red chilli powder and cumin powder. Cook the pulp till you get a thick consistency. 

4. Next, as the chutney thickens, add the cardamom powder. Switch off the flame and allow the chutney to cool completely.

5. Finally, store the tamarind chutney in an airtight glass container or jar. Refrigerate the chutney and serve when required. 

Verki Puri

Verki Puri is a crispy and flaky ideal snack which is made with plain flour and pepper powder and especially prepared during the festive season of Diwali. It is also an ideal jar snack which can taken on a day-to day basis with a cup of tea or coffee. 

Let me share some important tips and suggestions about this recipe. Firstly, it is highly recommended to use plain flour rather than wheat or any other flour so as to get the perfect crispiness and flakiness. You can opt for wheat flour if you're going for a healthier version, but then you wont get the exact crispiness. Secondly, you can adjust the layers of the rolled roti as per your preference. For instance, I have layered 5 layers, so you can either increase or decrease it. Third, the dough has to kneaded very tightly if you wish to get the desired texture. Finally, deep fry the verki puri in small batches to cook uniformly, so basically do not overcrowd the kadai. 



Servings: 10 pieces

Course: Snack

Cuisine: Indian


Ingredients:-

1.15 cup plain flour/maida

3/4 tsp cumin seeds

3/4 tsp black pepper powder

0.40 tsp carom seeds/ajwain

1/2 tsp salt

1.5 tbsp ghee, hot

0.40 cup water

Method:-

1. Firstly, in a large bowl, take plain flour, cumin seeds, black pepper powder, carom seeds and salt. Mix them well making sure that everything is well combined. 

2. Next, add 1.5 tbsp hot ghee over the flour. Crumble them and mix well making sure that the flour is moist. Now, add water in parts as required and knead to a smooth and stiff dough. Next, grease with some oil and allow the dough to rest for 30 mins. 

3. Further after 30 mins, slightly knead the dough and divide the dough into equal sized balls. Now, dust the ball sized dough with maida and roll uniformly and as thin as possible. Roll all the dough balls  and keep aside. 

4. Now, take a rolled dough, brush them with some ghee and sprinkle maida over it. Layer it with another rolled dough. Repeat the layering, greasing and dusting till the last rolled dough. 

5. Next, roll the stacked rolled dough really tight making sure the layers hold well. Further cut the rolled log into 1 inch thickness. Now, take each piece, pat them gently and roll them slightly thick. 

6. Further deep fry them in medium hot oil on low flame. Stir them occasionally in between to fry uniformly all over. Fry the verki puri till they turn golden and crisp. The frying process may take 20-25 mins. Drain them off in a kitchen paper towel to remove excess oil. 

7. Finally, serve and enjoy verki puri with evening tea as a snack. You can even store them in an airtight container for 2 weeks. 

Apple Pie (Eggless and Vegan)

 


Ingredients:-

For pie crust:

1 cup whole wheat flour

1/2 cup plain flour/maida

1/4 cup oil

Water as required

1/2 tsp salt

For the filling:

2 medium sized apples, peeled and sliced

1/4 tsp cinnamon powder

2 tbsp wheat flour

3 tbsp regular sugar/brown sugar

A few drops of oil to top the filling

Method:-

1. Firstly, take a bowl and sieve wheat flour, plain flour and salt. Mix them well. Now, add oil and with the help of your fingers, mix the oil in the flour evenly to get a breadcrumb texture. The whole mixture should look like breadcrumbs as this would result in a giving a flaky texture to the crust. 

2. Next, add water as required and bind the whole mixture together. Do not knead to a proper dough. Just gather everything together to form a dough. Allow it to rest for 5-10 mins.

3. Now, in another bowl, take the peeled and sliced apples. To it mix the cinnamon powder, wheat flour and sugar. The filling is ready. 

4. Pre-heat the oven at 180 degree Celsius for 10-15 mins. Grease your pie pan with some oil. 

5. Next, divide the dough into two equal parts depending on the size of your pie pan. Roll the divided dough parts on a dusted work surface. Place one of the rolled dough gently on the greased pan and press them towards the bottom and the edges. 

6. Further arrange the apple pie filling evenly on the bottom pie crust. Top the apple slices with some drops of oil. 

7. Now, cover the pan with another rolled dough and fold the edges of the top crust over and under the bottom edges. Cut through the top pie crust with a fork or a knife from the top so as to allow the steam to pass while baking. 

8. Brush the top pie crust with soy milk or regular cow milk (if not vegan) and sprinkle some cinnamon powder and sugar on top. Further bake the apple pie in a pre-heated oven at 180 degree Celsius for 50-60 mins or until the crust turns golden and crisp. 

9. Finally, serve apple pie (eggless and vegan) warm or at room temperature. You can also refrigerate the apple pie in an airtight container and have them later. 

Chocolate Donuts

 


Ingredients:-

1/4 cup warm milk

1/2 tsp sugar

1/2 tsp active dry yeast

1 cup plain flour/maida

0.13 tsp baking powder

1 tbsp butter, room temperature

A pinch of salt

Water as required

For chocolate glaze:

1/2 cup powdered sugar

0.13 cup cocoa powder

1/2 tsp vanilla essence

1.5 tbsp milk

Method:-

1. Firstly, in a large mixing bowl take warm milk and add sugar and active dry yeast to it. Give it quick mix. Allow it to rest for 5 mins or until the yeast activates.  

2. Now, add plain flour, baking powder, butter and salt. Crumble and combine them well. Now add water in parts as required and knead for 5 mins. Knead to a soft, smooth and elastic dough. Tuck the dough and grease with some oil. Cover the bowl tightly with a cling wrap and allow them to rest in a warm place for 1-2 hours. 

3. Once the dough has raised, punch the dough with fist to release the air and knead slightly. Now, pinch a large ball sized dough and dust with maida. Roll the dough slightly thick with the help of a rolling pin. 

4. Next, with the help of a donut cutter or a glass cut round shape. Also make a hole in the center using a bottle cap. Place the prepared donuts over a tray lined with baking paper. Brush the donuts with some oil to prevent from drying out. Cover and allow to rest in a warm place for 1-2 hours or until the donuts double in size. 

5. Further deep fry the donuts in medium hot oil or bake in a preheated oven at 180 degree Celsius for 15-20 mins. Keeping the flame on medium, keep stirring occasionally. Fry till the donuts turn golden brown. Drain them off in a kitchen paper towel to absorb excess oil. 

6. Now, to prepare the chocolate glaze, take a bowl and add powdered sugar, cocoa powder, vanilla essence and milk. Mix them well till you get a smooth texture. 

7. Further, dip the prepared donuts into the chocolate mixture and place the glaze side up. 

8. Finally, serve chocolate donuts as required. 


Vermicelli Idli / Semiya Idli

 


Ingredients:-

For batter:

1/2 cup rava

1/4 cup vermicelli

1/2 cup curd

1 tbsp coriander leaves, finely chopped

Salt to taste

Water as required

1/4 tsp baking soda

For tempering:

1 tsp oil

1/2 tsp mustard seeds

1/4 tsp urad dal

1/4 tsp chana dal

A pinch of asafoetida

1 green chilli, finely chopped

1/2 inch ginger, finely chopped

A few curry leaves, chopped

1/4 tsp turmeric powder

Method:-

1. Firstly, in a pan dry roast the rava till they turn aromatic. Transfer them to a mixing bowl and keep aside. 

2. Next, roast the vermicelli in the same pan and roast them till they turn crisp and golden brown. Transfer the roasted vermicelli to the same bowl and allow them to cool completely. Further add curd to it. 

3. Now, to prepare the tempering, heat oil in a pan. Next, add the mustard seeds, urad dal, chana dal and asafoetida. Further add green chilli, ginger, curry leaves and turmeric powder. Saute them till they splutter. 

4. Now, pour the tempering into the mixing bowl. Further add salt and coriander leaves. Mix them well and make a thick batter. Further add water as required and mix them. Get the batter to the idli batter consistency. Rest the batter for 20 mins. 

5. After 20 mins, mix the batter and adjust the consistency adding water if required. Just before steaming add a pinch of baking soda and mix well. 

6. Now, grease the idli plates and place cashews in the center. Pour the batter immediately into the idli plate. Steam the idlis for 10-12 mins on medium flame. Further allow the idlis to cool for 2-3 mins and then unmould them. 

7. Finally, serve hot vermicelli idli/semiya idli with tomato chutney. 

Moong Dal Dhokla

 


Ingredients:-

For dhokla batter:

3/4 cup whole moong beans

3/4 tbsp ginger-green chilli paste

0.40 cup water or as required for grinding

3/4 tbsp coriander leaves, chopped

3/4 tbsp oil

3/4 tbsp lemon juice

Salt as required

3/4 tsp eno

For tempering:

1-1.5 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

A pinch of asafoetida

3/4 tsp roasted sesame seeds

1 sprig curry leaves

1.5 tbsp water

Method:-

To make dhokla batter:

1. Firstly, take moong beans in a bowl and rinse them with water a couple of times. Soak the moong beans in enough water for 7-8 hours or overnight. 

2. Next day, drain off the water. Further grind the soaked moong beans with coriander leaves and 0.40 cup of water to a semi-coarse paste. Take them out in a bowl. For grinding add in water as required. Do not make a fine paste of the moong beans. Keep in mind that the batter should neither be too thick nor too thin, but should be like dhokla batter. 

3. Now, in a large pan, boil 2.5 cup water. Further grease a round pan with some oil. Now, add the ginger-green chilli paste, oil, lemon juice and salt to the ground moong mixture. Mix them well. 

4. Next, add eno to the dhokla mixture and mix them well. Pour the dhokla mixture immediately to the greased pan. 

5. Place the round pan in the large pan where the water must have already started boiling by now. Cover the pan and steam for 15-20 mins or until the dhokla is completely done. Let the dhokla cool down a bit and then remove from the pan. 

To make tempering:

1. Firstly, in a small pan, heat oil. Now, add the mustard seeds and allow them to crackle. Next, add the cumin seeds and brown them. 

2. Next, add asafoetida, curry leaves and the roasted sesame seeds. Mix them well. Now, add 1.5 tbsp water to the tempering and mix them well. Let the mixture come to a boil. You can also add a tbsp of sugar if you prefer sweet taste. Further pour the tempering all over the steamed moong dal dhokla. 

3. Finally, garnish moong dal dhokla with coriander leaves and serve them immediately with coriander chutney or tamarind chutney. 

Veg Kabab

 


Ingredients:-

1 medium potato

2-3 beans

1/2 carrot

1 small onion

1/4 cup peas, fresh or frozen

2 tbsp mint leaves

2 tbsp coriander leaves, chopped

1/2 tsp ginger-garlic paste

10-12 tbsp gram flour/besan

Salt as required

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala

Method:-

1. Firstly, rinse and dice the veggies. You can take any veggies of your choice. For instance, I have taken potato, carrot, beans, onion and peas. You can even add mushrooms, corn and cauliflower. 

2. Take all the diced veggies in food processor or a grinder. Further add in the mint and coriander leaves. Make a fine mince of the veggies. 

3. If you are using a grinder, then use the pulse for a few seconds. Further scrape the sides and again pulse the grinder for a few seconds. Repeat the process till the veggies are finely minced. Make sure that you do not pulse them too much or else you'll get a paste. 

4. Now, take the minced veggies in a large mixing bowl. Add the ginger-garlic paste, turmeric powder, red chilli powder, garam masala and salt. Mix them well and keep aside. 

5. Now, heat a pan and on a low flame roast the besan stirring continuously till it changes its color and gives a nice aroma. 

6. Further add the roasted besan to the veggie mixture. Mix them well. Depending on the type of veggies used and the moisture present in them, you may need to add less or more besan to the veggie mixture. 

7. Now, take a small portion of the mixture and roll them to a ball. Flatten each ball and place them in a greased baking tray. 

8. Preheat the oven at 180 degree Celsius for 15 mins. Then, place the baking tray in the oven and bake the kababs at 180 degree Celsius for 15 mins. 

9. Once the kababs are half baked, take the baking tray out from the oven and brush the top of the kababs with little oil. Keep the baking tray back in the oven and continue to bake till the veg kababs are golden and slightly crisp. 

10. Alternatively, you can also pan fry the kababs in low-medium flame until golden and crisp. 

11. Finally, serve warm veg kabab with coriander chutney or tomato ketchup. 

Veg Puffs (Patties)

 


Ingredients:-

For dough:

1 cup all purpose flour/maida

Salt to taste

3/4 tbsp unsalted butter

Cold water as required

For butter dough:

100 gms butter, cold

3/4 tsp lemon juice

Salt to taste

1/4 cup all purpose flour/maida

For stuffing:

3/4 tsp oil

1/4 tsp cumin seeds

1/4 medium sized onion, finely chopped

1 green chilli, finely chopped

1/4 tsp ginger-garlic paste

0.20 cup peas

0.20 cup beetroot, finely chopped

1/4 carrot, finely chopped

2 beans, finely chopped

1/4 tsp turmeric powder

1/4 tsp red chilli powder

Salt to taste

1/4 tsp garam masala

1/4 tsp amchur

1 small sized potato, boiled and mashed

1 tbsp coriander leaves, finely chopped

Method:-

To make dough:

1. Firstly, in a large mixing bowl take all purpose flour, salt and butter. Crumble the dough well. Further add in cold water as required and knead to a soft and smooth dough.

2. Cover with a moist cloth and allow the dough to rest for 15-20 mins in the refrigerator. 

To make butter dough:

1. Firstly, in a mixing bowl grate the cold butter. Make sure that you have cold butter or else the butter might ooze out on rolling. 

2. Next, add lemon juice, salt and all purpose flour. Mix and combine all the ingredients well. Allow them to rest for 15 mins in the freezer. 

To make stuffing:

1. Firstly, in a large kadai, heat oil and splutter cumin seeds. Next, add chopped onions, ginger-garlic paste and green chilli. Saute them till the onions turn translucent. 

2. Next, add in all the mixed vegetables like peas, beans, beetroot and carrot. Add in some salt. Saute them for 2-3 mins. Further cover and cook the vegetables for 10 mins or until the vegetables get cooked completely. 

3. Next, add turmeric powder, red chilli powder, garam masala and amchur. Saute till they turn aromatic. Further add the boiled and mashed potato and mix them well. Lastly, add coriander leaves and give it a light mix. The stuffing is ready. Allow the stuffing to cool and keep it aside. 

To make puff pastry sheets:

1. Firstly, take the kneaded dough out from the fridge and knead slightly. Dust with maida and roll them gently to half cm thick. 

2. Next, make a block of the prepared butter dough and place them in the center. Wrap the maida dough from all four sides. 

3. Place the wrapped dough in a tray and cling wrap it. Allow them to rest in the freezer for 15 mins. 

4. After 15 mins, dust the dough with maida. Press and flatten the dough with a rolling pin. Roll them gently, dusting maida if required. 

5. Further fold the flattened dough into 2 folds, dusting off the excess dry maida. Cling wrap and rest the dough for 15 mins in the freezer. 

6. Repeat step 4 and step 5 for 6 times. 

To make veg puffs:

1. Firstly, take the pastry sheet and cut half. Reserve the other half in the freezer for later use. Roll the dough to a thin and uniform sheet. 

2. Trim off the sides and cut the flattened sheet to rectangular pieces. Place a tbsp of the stuffing in the centre of each sheet and fold them half. Press and seal the sides. Prepare all the puffs in the similar way.

3. Now, place the puffs in the baking tray. Brush the puffs with butter to get golden color. Bake the puffs in preheated oven at 200 degree Celsius for 35-40 mins. Since the oven temperature vary, do keep a check while baking veg puff. 

4. Finally, serve veg puffs or veg patties with tomato sauce and tomato soup. 

Soya Manchurian

 


Ingredients:-

For soya manchurian:

1 cup soya chunks

2-3 cups hot water, for soaking

1 tsp ginger-garlic paste

3 tbsp cornflour

2 tbsp all purpose flour/maida

1 tsp red chilli powder

Salt to taste

Oil for frying

Other ingredients:

3 tsp oil

2 clove garlic, finely chopped

1 onion, small, finely chopped

4 tbsp spring onions, chopped

1/4 capsicum, chopped

1 tbsp chilli sauce

1.5 tbsp vinegar

1 tbsp soy sauce

2 tbsp tomato sauce

Salt to taste

Method:-

1. Firstly, in a large bowl, soak a cup of soya chunks in hot water for 15-20 mins. After 20 mins, squeeze out the water completely from the chunks and transfer them to a mixing bowl. Make sure to squeeze out the water well or else the chunks might absorb more oil on frying. 

2. Next, add ginger-garlic paste, cornflour, maida, red chilli powder and salt. Combine all the ingredients well with the soya chunks. Further, deep fry or shallow fry the marinated chunks in hot oil. 

3. Stir occasionally and fry till the soya chunks turn golden and crisp. Drain them out in a kitchen paper towel and keep aside. 

4. Now, in a large kadai, heat 3 tsp oil and saute finely chopped garlic in it. Next, add the finely chopped onions and spring onions to it and saute them well for a minute. Further add capsicum and saute them slightly for a minute or two. 

5. Next. add in chilli sauce, vinegar, soy sauce, tomato sauce and salt. Mix all the ingredients well by keeping the flame high. Lastly, add the fried soya chunks and mix them well with the sauce. 

6. Finally, garnish the soya manchurian with some chopped spring onions and serve immediately. 

Beetroot Paratha

 


Ingredients:-

For beetroot paste:

1 tsp oil

1/4 tsp ginger, crushed

1 green chilli, slit

3/4 cup beetroot, grated

1/4 tsp salt

1-2 tbsp water

For the dough:

1 cup wheat flour

1/4 tsp cumin seeds

1/4 tsp garam masala

1/4 tsp amchur/dry mango powder

1/4 tsp carom seeds

1/4 tsp salt

1-2 tbsp coriander leaves, finely chopped

1/2 tsp oil

Method:-

1. Firstly, in a pan heat oil and add crushed ginger and green chilli to it. Saute them for a minute until the raw smell of the ginger goes away. 

2. Next, add the grated beetroot and salt. Saute them for a minute or two. Further add water and cover and cook for 5-10 minutes or until the beetroot is cooked completely. 

3. Further cool the mixture and transfer it to a blender. Blend them to a smooth paste. Keep the paste aside. 

4. Now, to prepare the dough, in a large bowl, take wheat flour, cumin seeds, garam masala, amchur, carom seeds and salt. Mix them well making sure that all the spices are well combined. 

5. Next, add the beetroot paste, finely chopped coriander leaves and oil. Knead to a soft and smooth dough, adding water if required. Grease the dough with 1 tsp oil and allow the dough to rest for 15-20 mins. 

6. Further pinch a ball sized dough, roll and flatten it. Dust it with some flour. Roll the dough to a thin circle like a paratha. 

7. Next, on a hot tawa, place the rolled paratha and cook for a minute. Flip the paratha when the base is partly cooked. Spread a tsp of oil and flip over again. Spread some oil on the other side too. Flip over until both the sides are properly cooked. Prepare all the parathas in the same way. 

8. Finally, serve hot beetroot paratha with coriander chutney or pickle. 

Karanji

 


Ingredients:-

For stuffing:

1/2 cup dry coconut/dessicated coconut

1/3 cup powdered sugar

4 cashews, chopped

6 raisins, chopped

4 almonds, chopped

4 pistachios, chopped

1/2 tsp cardamom powder

For dough:

3/4 cup all purpose flour/maida

Salt to taste

2 tbsp ghee, hot

1/3 cup warm milk

Method:-

To make karanji stuffing:

1. Firstly, in a mixing bowl, take dry coconut. Next, add the powdered sugar to it. Add in sugar depending on the sweetness you prefer. So, you can add between 1/2-3/4 cup of sugar. 

2. Further add the chopped dry fruits like cashews, raisins, almonds and pistachios. You can add in any dry fruits of your choice. 

3. Lastly, add the cardamom powder and mix them well. Hence, the karanji stuffing is ready. Keep the stuffing aside. 

To make karanji dough:

1. Firstly, in a large mixing bowl, take all purpose flour and salt. Next, pour in sizzling hot ghee over the maida. This helps in making the karanji crispy and oil free. 

2. Further crumble the dough well between your hands. Now, add milk little by little and begin to knead the dough. Knead to a soft and non-sticky dough. 

3. Cover the dough with a moist cloth for 20-30 mins and keep aside. 

To make karanji:

1. After 30 mins, pinch a small ball sized dough and roll it to a ball. Now, with the help of a rolling pin, roll them to medium thick puris. 

2. Now, grease the gujiya/karanji mould and place the flattened dough on it. Place a tbsp of the karanji stuffing in the center. Grease with some water on the edges of the puri that fits in the dough. 

3. Now, carefully close the mould and press the edges together, so that they form a seal. Remove the excess dough from the outside edges of the mould. Open the mould carefully and set the karanji aside. Prepare all the karanjis in the same way. 

4. Further, deep fry the karanjis in medium hot oil in low-medium flame. Stir occasionally in between until the karanjis turn golden brown. Drain them off in a kitchen towel to remove excess oil. 

5. Finally, hot and crispy karanjis are ready to be served. Cool them completely and store them in an airtight container for a week.  

Eggless Butter Croissant

 


Ingredients:-

3/4 cup warm milk

2 tbsp sugar

2 tsp active dry yeast

2.5 cup all purpose flour/maida

1/4 cup oil

1/2 tsp salt

Method:-

1. Firstly, in a bowl, take 3/4 cup warm milk. To it add 2 tbsp of sugar and 2 tsp active dry yeast. Mix them well and allow them to rest for 10-15 mins or until the yeast activates. 

2. Next, in a large mixing bowl, take about 2.5 cup of all purpose flour, 1/4 cup oil and 1/2 tsp salt. Then make a well in the center and add the yeast mixture to it. Knead to a soft and smooth dough.

3. Put some oil over the dough and cover the dough with a cling wrap or a wet cloth. Keep aside the dough in a warm place for 1 hour or until the dough doubles in size.

4. Once the dough doubles in size, take the dough in a working surface and punch the dough. Knead the dough slightly until it gets flexible. 

5. Now, roll the dough and cut it into equal portions. Make equal sized dough balls. Next, dust some flour and roll each ball in circles like a chapati. Keep the rolled dough aside. 

6. Now, in working surface take a rolled dough and brush some melted butter on it. Place another rolled dough on top and brush some butter on it. Repeat the same process till the last rolled dough. Do not brush butter on the top rolled dough. 

7. Now, sprinkle some flour over the top rolled dough and flatten them again with a roller. Do not roll it neither too thick nor too thin. 

8. Next, with the help of a pizza cutter or a knife, cut the rolled flattened dough into triangular shapes. Now, take 1 triangular piece and make a small slit in the edge of the triangle. Now, start rolling to the upward direction. Make all the croissants in the same way. 

9. Further take a baking tray and line it with parchment paper. Arrange all the prepared croissants in the baking tray keeping some gap between each croissant. Cover them with a moist cloth and allow them to rest for 10-15 mins.

10. Preheat the oven at 200 degree Celsius for 10 mins. Brush each croissant with some milk. Now, bake the croissants for 5-10 mins at 200 degree Celsius. Further reduce the temperature to 180 degree Celsius and bake for 15-20 mins. 

11. Once done, take out the croissants from the oven and brush some butter on each croissant. Cool them completely. 

12. Finally, the eggless butter croissants are ready to be served. You can store them in an airtight container for 2 days in room temperature or upto a week in the refrigerator.   

Veg Manchurian Gravy

 


Ingredients:-

For manchurian balls:

3/4 carrot, grated

4 tbsp cabbage, shredded

1/2 onion, finely chopped

1/2 tsp ginger-garlic paste

1 tsp chilli sauce

1/2 tsp salt

2 tbsp flour/maida

2 tbsp cornflour

For gravy:

1.5 tbsp oil

1 inch ginger, finely chopped

2 garlic clove, finely chopped

1 green chilli, slit

1/2 onion, finely chopped

1/2 capsicum, sliced

2 tbsp vinegar

2 tbsp soy sauce

1 tbsp chilli sauce

1.5 tbsp tomato sauce

1/2 tsp black pepper powder

1/4 tsp salt

1 1/4 cup water

For cornflour slurry:

2 tsp cornflour

1/4 cup water

Method:-

1. Firstly, in a large mixing bowl, take grated carrot, shredded cabbage, finely chopped onion and ginger-garlic paste. Further add in chilli sauce and salt. Mix them well making sure that everything is well combined. 

2. Now, add maida and cornflour to the mixture and mix them well. Form a soft dough. Add maida if required. 

3. Next, grease your hand and prepare small sized balls. Deep fry the balls in hot oil by keeping the flame on medium. Stir occasionally and fry the balls till they turn golden brown. Drain off the manchurian balls in a kitchen towel and keep aside. 

4. Now, in a large kadai, heat oil and saute the finely chopped ginger, finely chopped garlic and green chilli for a few seconds. Next, add finely chopped onion and fry them for a minute on high flame. Further add in sliced capsicum and fry them till they shrink a bit. 

5. Further add vinegar, soy sauce, chilli sauce, tomato sauce, black pepper powder and salt. Stir fry them till all the sauces are well combined. 

6. Now, add water and boil on medium flame. Next, prepare a lump-free cornflour slurry and pour in the kadai. Mix them well and continue to boil till the gravy thickens and turns glossy. Further add in the prepared manchurian balls and mix them well.

7. Finally, serve hot and spicy veg manchurian gravy with fried rice or noodles. 


Eggless Vanilla Cupcakes

 


Ingredients:-

3/4 cup curd/yogurt

1/4 cup oil

1 tsp vanilla essence

1 1/4 cup all purpose flour/maida

3/4 cup powdered sugar

1 tsp baking powder

1/2 tsp baking soda

A pinch of salt

1/4 cup water

Method:-

1. Firstly, in a large mixing bowl, take curd/yogurt. Further add in oil and vanilla essence and whisk them for 5-7 mins till the curd and the oil blends smooth. 

2. Now, take a sieve and add in all purpose flour, powdered sugar, baking powder, baking soda and salt. Sieve all of them together making sure that there are no lumps. 

3. Combine and whisk all the dry ingredients with the curd mixture. Now, add in water and make a smooth batter. Whisk them well till the batter turns smooth and is lump free. The batter should be of smooth dropping consistency. 

4. Preheat the oven at 180 degree Celsius for 10 mins. Next, grease the cupcake mould tray and sprinkle some flour over it. Alternatively, you can also place in cupcake liners in each mould. 

5. Now, pour in the batter to each mould to 3/4 full. Alternatively, you can pour the batter into the cupcake liners to 3/4 full. 

6. Tap the tray to remove any air bubbles if present. Bake the cupcakes at 180 degree Celsius for 15-20 mins. 

7. To check the doneness of the cupcake, insert a toothpick in the center and see if it comes out clean. If it does not come out clean, bake for 5 minutes more. Cool the cupcakes completely. 

8. Finally, serve eggless vanilla cupcakes immediately or you may serve as required. 

Poha Cutlet

 


Ingredients:-

1 cup poha

2 potato, boiled and mashed

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala

1/4 tsp amchur

1/2 tsp chaat masala

1/2 tsp ginger-garlic paste

1/4 tsp black pepper powder

1 tbsp cornflour

1/2 tsp salt

2 tbsp coriander leaves, finely chopped

Method:-

1. Firstly, wash thin poha with enough water a couple of times. Do not soak them, as they might break and turn mushy. Just rinse them in water. Drain off the water and allow the poha to rest for 5-10 mins, so that the moisture goes away completely. 

2. Next, transfer the poha in a large mixing bowl. To it add in the mashed potatoes, turmeric powder, red chilli powder, garam masala, amchur, chaat masala, ginger-garlic paste and black pepper powder. 

3. Further add cornflour, salt and coriander leaves. Combine and mix them well making sure that a dough is formed. Add in a tsp of cornflour or breadcrumbs if the dough contains much moisture. 

4. Now, grease your hand with oil and make small ball sized patties from the dough. Prepare all the patties and keep aside. 

5. Further heat oil in a kadai and shallow fry or deep fry the cutlets in hot oil. Remember not to overcrowd the kadai. Fry the cutlets on medium flame, flipping occasionally till they turn golden brown. Make all the cutlets in the same way. 

6. Finally, serve hot poha cutlet with tomato ketchup or coriander chutney. 

Bread Medu Vada

 


Ingredients:-

5 bread slices

1/4 cup rava

1/2 cup rice flour

3/4 cup curd/yogurt

1/2 onion, finely chopped

1 tsp ginger, crushed

1 green chilli, finely chopped

A few curry leaves, finely chopped

2 tbsp coriander leaves, finely chopped

1 tsp cumin

1/2 tsp salt

Oil for frying

Method:-

1. Firstly, in a grinder break the bread slices and grind them till you get fine breadcrumbs. Take the breadcrumbs out in a large mixing bowl. 

2. Now, add rava, rice flour and curd/yogurt. Further add finely chopped onion, crushed ginger, finely chopped green chilli, chopped curry leaves, coriander leaves, cumin and salt. Squeeze and mix them very well till you get a soft dough. 

3. You can add a tsp of curd if the mixture is too dry and if it's sticky, you can add a tbsp of breadcrumbs. 

4. Next, grease your hand with oil and pinch a ball sized mixture. Flatten the ball slightly and make a hole in the center. Prepare all the bread medu vada's in the same way. 

5. Further deep fry the vada in hot oil on medium flame. Do not overcrowd the kadai while frying and try to have a gap between each vada. Stir occasionally until the vada turns golden and crisp. Drain them off in a kitchen towel to remove excess oil. 

6. Finally, serve hot and crispy bread medu vada with tomato ketchup or chutney. 

Bhakarwadi

 


Ingredients:-

For the dough:

1 cup all purpose flour/maida

2 tbsp gram flour/besan

1/4 tsp turmeric

A pinch of asafoetida

1/2 tsp salt

2 tbsp oil, hot

Water for kneading

For masala powder:

1/4 cup dry coconut, sliced

1 tsp cumin 

1 tsp coriander seeds

1 tsp fennel seeds

2 tsp sesame seeds

1/4 tsp turmeric powder

1 tsp red chilli powder

A pinch of asafoetida

1/2 tsp dry mango powder (amchur)

2 tsp sugar

1/2 tsp salt

Other ingredients:

2 tsp tamarind chutney

Water for greasing

Oil for frying

Method:-

To prepare dough:

1. Firstly, in a large bowl take a cup of all purpose flour(maida) and 2 tbsp gram flour(besan). Next, add turmeric powder, asafoetida and salt. Give them a mix. 

2. Now, pour 2 tbsp hot oil. Crumble and mix them well making sure that the flour is moist. 

3. Further add in water as required and knead to a smooth yet stiff dough. Grease the dough with a tsp of oil. Cover and keep aside for 30 mins. 

To prepare masala powder:

1. Firstly, in a blender take 1/4 cup of sliced dry coconut. You can also use desiccated coconut in place of dry coconut. 

2. Then add in cumin, coriander seeds, fennel seeds and sesame seeds. Further add in turmeric powder, red chilli powder, a pinch of asafoetida, dry mango powder(amchur), sugar and salt. 

3. Blend them all to a slightly coarse powder without adding any water. Keep the masala powder aside. 

To prepare bhakarwadi:

1. Firstly, slightly knead the dough and pinch a large ball from the dough and flatten it. Now, grease the rolling pin and rolling base with oil. 

2. Roll the dough into round or square shape making it slightly thick than a roti. Next, spread a tsp of tamarind chutney leaving the sides. The chutney helps to keep the masala intact and gives a sour and sweet flavor. 

3. Now, add the prepared masala powder, leaving the sides. Next, grease water on the sides to seal the ends while rolling. 

4. Now, slowly roll the dough very tightly, making sure that there are no gaps. The bhakarwadi may fall apart on deep frying, if the rolled dough has any gap in between. 

5. Next, cut the roll to 2 cm long or cut as you desire. Press and flatten slightly so that the layers and masala are kept intact with each other. 

6. Further heat the oil on medium flame and deep fry the bhakarwadi's on low flame. Stir occasionally till they turn golden and crisp. Drain the bhakarwadi on a kitchen paper towel to remove the excess oil. 

7. Finally, serve bhakarwadi with masala tea. Once cooled completely, they can also be stored in an airtight container for a month.