Caramel Popcorn

This homemade Caramel Popcorn is super easy and super yummy. It has a perfect crunch and chewiness that anyone would want, that too without sticking to your teeth. A must-try recipe made without any corn syrup which would be liked by everyone especially the youngsters. 


Servings:- 1 box

Course:- Dessert, Snacks

Cuisine:- Western


Ingredients:-

1/4 cup unpopped popcorn

1 tbsp oil

1/2 cup sugar

1 tbsp butter

1/8 tsp salt

1/8 tsp baking soda


Method:-

1. First, in a pan heat 1 tbsp oil and roast the popcorn kernels for a few seconds. Cover the pan with a lid and allow them to pop. 

2. Once all the popcorn have popped, remove the lid to let the steam pass away. This process would let your popcorn to stay much crispier. Next, transfer them to a bowl and keep aside. 

3. Now, in a pan take 1/2 cup sugar and allow them to melt on high flame. Once the sugar starts melting and it turns yellow, lower the flame to medium so that the sugar gets melted evenly. 

4. Now, on a low flame add 1 tbsp butter and 1/8 tsp salt. Mix them well until you start seeing bubbles in the caramel. 

5. Once you see bubbles on the caramel, turn off the flame and add 1/8 tsp of baking soda. Mix them well. 

6. Further add the popcorn to the caramel and with the help of a spoon, coat them well for a minute. Transfer the caramel popcorn to a plate and allow them to cool for a minute or two. Once its cooled, it becomes easy to separate the caramel popcorn sticking to each other. 

7. Finally, serve theatre-style caramel popcorn immediately. The caramel popcorn can also be stored in air-tight container for about 2 weeks.  

Veggie Quesadilla

Veggie Quesadilla's are easy to make, super-delicious and healthy too. They are 100% customizable with any veggies that you happen to have in hand. All you need are chopped veggies, beans, tortillas, cheese, a few seasonings and salsa for serving. 


Servings:- 2 people

Course:- Starters, Dinner

Cuisine:- Mexican


Ingredients:-

2 tortillas

125 gms processed cheese, grated

1/2 onion, finely chopped

1/3 capsicum, finely chopped

1/3 avocado, finely chopped

1/4 cup kidney beans, chopped

1/4 cup corn kernels

1/4 cup coriander leaves, finely chopped

1/2 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper powder

1-2 tbsp lemon juice


Method:-

1. First, in a mixing bowl, add 1/2 finely chopped onion, 1/3 finely chopped capsicum, 1/3 finely chopped avocado, 1/4 cup kidney beans, 1/4 cup corn kernels, 1/4 cup finely chopped coriander leaves and 1/2 tsp dried parsley. 

2. Next, add 1/4 tsp salt, 1/4 tsp black pepper powder and 1.5 tbsp lemon juice. Mix the vegetable filling well and keep aside. 

3. Now, heat a pan and warm the tortillas for 30 secs. Further place the tortillas on a working surface. Sprinkle a generous amount of cheese on one-half of the tortilla. 

4. Now, place the vegetable stuffing over the cheese. Next, again sprinkle some cheese over the veggie filling. Further fold the empty side of the tortilla to enclose the fillings. 

5. Next, brush the pan with some oil and gently place the quesadilla on it. Cover it with a lid and let the quesadilla cook on low to medium flame for about 1-2 mins or until it turns golden and crispy from the bottom. 

6. Gently flip over and cook the other side until golden and crisp. Remove the quesadilla from the pan and place them on a cutting board. Allow it to cool for a minute so that the cheese sets properly and then using a knife, slice them to 3 pieces. 

7. Finally, serve veggie quesadilla immediately with salsa dip, guacamole or sour cream. 

Aglio e Olio

Aglio e Olio is a classic Italian spaghetti recipe made with just 5 ingredients under 30 minutes. It is simple, easy to make and absolutely delicious. A must try recipe if you have all the ingredients at home. 


Servings:- 2-3 people

Course:- Starters, Main Course

Cuisine:- Italian


Ingredients:- 

200-250 gms spaghetti

3-4 tbsp olive oil

4-5 garlic cloves, thinly sliced

1/2-1 tsp chilli flakes

1 tsp mixed herbs

2-3 tbsp fresh parsley, chopped


Method:-

1. First, in a large vessel take about 1-1.5 litre water and add 1 tsp salt to it. Let the water come to a boil. 

2. Once the water comes to a boil, add 200-250 gms of spaghetti pasta. Mix them well making sure that the pasta is completely immersed in water. Boil for 10-12 mins or until the pasta is al dente. 

3. Drain off the water and keep aside. Do not throw the pasta water as it will be used later. 

4. Next, in a wok take 3-4 tbsp olive oil. Add in 4-5 thinly sliced garlic cloves and saute them till it slightly changes its color. 

5. Further add chilli flakes and mixed herbs and saute them until the flavours are well absorbed. You can adjust the amount of chilli flakes and mixed herbs as per your choice. 

6. Now, add about 1/2-3/4 cup of pasta water and mix them well. Once the water comes to a boil add the cooked pasta and chopped parsley and mix them gently. 

7. Finally, serve and enjoy aglio e olio immediately topped with your favourite seasonings. 

Vegetable Dalia

Vegetable Dalia is a healthy and nutritious one-pot meal recipe prepared with broken wheat (dalia) and mixed vegetables. It is mainly a kids recipe but can also be served to adults as a weight-loss recipe. 


Servings:- 2-3 people

Course:- Breakfast, Dinner

Cuisine:- Indian


Ingredients:-

1 tsp ghee

1/2 cup dalia/broken wheat

1 tsp oil

1 tsp cumin seeds

A pinch of asafoetida

1/2 tsp crushed ginger

2 green chilli, slit

1 tomato, finely chopped

2-3 tbsp peas

1/2 carrot. chopped

1/2 tsp turmeric powder

Salt as per taste

1/2 cup moong dal, soaked

3-4 cups water


Method:- 

1. Firstly, in a pan heat a tsp of ghee. Add 1/2 cup dalia/broken wheat and roast them on low flame for 3-4 mins or until the dalia turns aromatic. Keep the roasted dalia aside.

2. Now, in a pressure cooker heat 1 tsp oil, 1 tsp cumin seeds and a pinch of asafoetida. Saute them until the cumin seeds splutter. 

3. Next, add 1/2 tsp crushed ginger and 2 green chillies. Saute them for a minute. Further add 1 finely chopped tomato and saute until it turns soft and mushy. 

4. Now, add 2-3 tbsp peas, 1/2 chopped carrot, 1/2 tsp turmeric powder and salt as per taste. Mix them well and saute for 2-3 mins. 

5. Further add 1/2 cup moong dal, soaked for 30-45 mins and saute them for a minute. Now, add the roasted dalia and 3-4 cups water. Stir them well. 

6. Cover and pressure cook the dalia for 3-4 whistles or until the dal gets cooked completely. 

7. Finally, serve and enjoy, hot vegetable dalia with curd or have them plain.  

Bedmi Poori

Bedmi Poori is a traditional North-Indian style bread made with wheat flour and urad dal. It is enjoyed in breakfast in many states but can also be served as a main course for either lunch or dinner. 


Servings:- 4-5 people

Course:- Main Course

Cuisine:- North-Indian


Ingredients:-

1.5 cup atta/wheat flour

1/2 cup rava

1/2 cup urad dal

3-4 dried red chilli

1/2 tsp black pepper powder

1.5 tsp cumin seeds

3/4 tsp coriander powder

3/4 tsp fennel seeds

A pinch of asafoetida

Salt as per taste

Oil for frying


Method:-

1. First, in a pan dry roast 1/2 cup urad dal for 2-3 mins. Next, add 3-4 dried red chillies and 1.5 tsp cumin seeds. Roast them for a minute and then switch off the flame. Take the ingredients out in a plate and allow them to cool. 

2. Now, take the cooled ingredients in a grinder and add 1/2 tsp black pepper powder to it. Grind them to a semi-coarse powder. 

3. Further add 3/4 tsp coriander powder, 3/4 tsp fennel seeds, a pinch of asafoetida and salt to the semi-coarse powder. Grind all of them together to a fine powder. 

4. Now, in a bowl take 1.5 cup atta/wheat flour and add the finely grounded dal powder to it. Also add 1/2 cup rava and mix them very well. The bedmi poori mix is ready. Store the mix in an air-tight container and use it as required. 

5. Now, take a cup of the bedmi poori mix and add 1 tbsp oil to it. Crumble them well with your hands. Next, with warm water knead to a smooth yet stiff dough. Keep the dough aside for 30 mins. 

6. Further, after 30 mins prepare small balls from the dough and apply some oil over these balls. Roll the balls to a poori size and keep aside. 

7. Now, heat oil in a kadai. When the oil gets hot, drop the poori and allow them to puff up. Fry until the poori turns golden brown from both sides. Drain off the poori in a kitchen paper towel. Fry all the other poori's in the similar way. 

8. Finally, serve and enjoy, hot and crispy bedmi poori with aloo ki sabzi. 

Blueberry Banana Smoothie

Blueberry Banana Smoothie is an easy, creamy, nutritious and refreshing drink to start off your day. It is made with frozen blueberries, banana and yogurt, which is then all blended together to a frosty drink. 


Servings:- 2 people

Course:- Drinks, Smoothie

Cuisine:- American, World


Ingredients:-

1 cup frozen blueberries

1 banana, halved

3/4-1 cup vanilla yogurt

1-2 tbsp chia seeds, soaked

1-2 tbsp honey (optional)

2-3 ice cubes


Method:-

1. Add 1 cup frozen blueberries, 1 banana, 3/4-1 cup yogurt, 1-2 tbsp soaked chia seeds, 1-2 tbsp honey (optional) and 2-3 ice cubes in a blender. Blend them until completely smooth. 

2. Pour the blueberry banana smoothie into glasses and serve them immediately. 

Mexican Veg Burritos

Mexican Veg Burrito is a simple and easy wholesome Mexican recipe prepared with leftover rice, rajma spread, guacamole and tomato salsa. A recipe which is liked by everyone of all age groups. 


Servings:- 2 burritos

Course:- Snacks, Street Food

Cuisine:- Mexican


Ingredients:-

For Rajma Spread:

1 tsp oil

1/4 tsp cumin seeds

1-2 garlic clove, finely chopped

1/2 onion, finely chopped

1 tsp salt

1 tsp mexican seasonings

1 tomato, finely chopped

1 cup boiled rajma/kidney beans

1-2 tbsp water

3/4 tsp red chilli powder

For Rice:

1 tbsp oil/butter

1-2 garlic clove. finely chopped

1/2 onion, finely chopped

1-2 green chilli, finely chopped

1.5 tsp salt

1 tsp cumin powder

3/4 tsp red chilli powder

1 tsp mexican seasonings

1/2 cup mixed sweet corn and green peas

1-1.5 cup cooked rice

For Tomato Salsa:

1.5 tomato, finely chopped

1/2 onion, finely chopped

1-2 green chilli, finely chopped

2 tbsp coriander leaves, finely chopped

1 tsp salt

2-3 tsp tomato ketchup

For Guacamole:

1 avocado, ripened

1 onion, small, finely chopped

1 tomato, small, finely chopped

1 tsp green chilli, finely chopped

1 garlic clove, finely chopped

1/4 tsp black pepper powder

2 tbsp coriander leaves, finely chopped

2 tsp lemon juice

2 tsp olive oil

Salt as required

Other Ingredients:

2 tortilla wraps

2 cheese cubes, shredded


Method:-

To make Rajma Spread:

1. First, heat a pan and add 1 tsp oil to it. Next, add 1/4 tsp cumin seeds and 1-2 finely chopped garlic cloves. 

2. Now, add 1/2 finely chopped onion, 1 tsp salt and 1 tsp Mexican seasonings. Further add 1 finely chopped tomato. Saute them for a minute. 

3. Next, add a cup of boiled rajma/kidneybeans and add 1-2 tbsp water to it. Crush the rajma with the back of a spoon. Further add 3/4 tsp red chilli powder and mix them well. Switch off the flame and allow the mixture to cool down a little.

4. Further transfer the mixture to a grinder and grind them to a thick paste. Keep the rajma spread aside. 

To make Rice:

1. First, heat up the same pan and add 1 tbsp oil/butter to it. Next, add 1-2 finely chopped garlic clove, 1/2 finely chopped onion and 1-2 green chilli. Saute them for a few seconds. 

2. Next, add 1.5 tsp salt, 1 tsp cumin powder, 3/4 tsp red chilli powder and 1 tsp Mexican seasonings. Further add 1/2 cup mixed sweet corn and green peas. 

3. Now, add 1-1.5 cup cooked rice and mix them well. Switch off the flame and keep the rice aside. 

To make Tomato Salsa:

1. First, in a mixing bowl add 1.5 finely chopped tomatoes, 1/2 finely chopped onion, 1-2 finely chopped green chilli and 2 tbsp chopped coriander leaves. 

2. Next, add 1 tsp salt and 2-3 tsp tomato ketchup. Mix the ingredients well. The tomato salsa is ready.  

To make Guacamole:

1. First, cut the avocado into two equal parts. Remove the pulp with the help of a spoon. Chop them into small pieces. 

2. Now, in a mixing bowl add finely chopped onion, tomato. green chilli, garlic clove, black pepper powder, coriander leaves. lemon juice, olive oil and salt as per taste. 

3. Next, add the chopped avocado and mix them well. Mash the avocado while mixing. Keep the guacamole aside. 

To make Burrito Roll:

1. First, in a work surface place a tortilla wrap. Now, spread 1.5 tbsp of the rajma mixture over the wrap. 

2. Next, place 2-3 tbsp rice, 2 tbsp tomato salsa, 1 tbsp guacamole and a generous amount of shredded cheese.

3. Further fold the burrito from the sides and roll them tight. Next, heat up a pan and pour some oil on it. Further place the burritos on the pan and grill them from both the sides.

4. Finally, serve and enjoy Mexican Veg Burritos immediately.    

Dal Makhani

Dal Makhani is one of the most famous North-Indian lentil recipe made with whole black urad dal and kidney beans. This dal is most often served with rotis or naans but can also be served with jeera rice. Dal makhani tastes really great when prepared in low flame for a longer duration of time as it would enhance the taste of the dal and give a rich flavour. 


Servings:- 2-3 people

Course:- Main Course

Cuisine:- North-Indian


Ingredients:-

For pressure cooking:

1/2 cup whole black urad dal

1/8 cup kidney beans

Salt to taste

2-2.5 cups water

For dal makhani:

1-1.5 tbsp ghee

1 bay leaf, small

1.5 tomatoes, finely chopped

3/4 tsp ginger-garlic paste

3/4 onion, finely chopped

1/4 tsp turmeric powder

3/4 tsp coriander powder

1/4 tsp cumin powder

3/4 tsp red chilli powder

Salt to taste

Water as required

1-2 tbsp fresh cream

A few coriander leaves, finely chopped

For tempering:

1 tbsp ghee

A pinch of asafoetida

1/2 tsp red chilli powder

1/8 tsp garam masala


Method:-

1. First, soak 1/2 cup black urad dal and 1/8 cup kidney beans in enough water for 7-8 hours or overnight. The next day, rinse the dal and transfer them to a pressure cooker. Add about 2-2.5 cups water and salt as per taste. Pressure cook the dal for 10-12 whistles or until the dal has been cooked completely. 

2. Now, in a kadai heat 1-1.5 tbsp ghee and saute a bay leaf for a minute. Next, add the finely chopped onions and saute till they turn golden brown. Next, add 3/4 tsp of ginger-garlic paste and saute until the raw aroma disappears completely. 

3. Now, add the finely chopped tomatoes and cook them until they turn soft. Further add 1/4 tsp turmeric powder, 3/4 tsp coriander powder, 3/4 tsp red chilli powder, 1/4 tsp cumin powder and salt as per taste. Cook the masala for a minute or two. 

4. Next, add the cooked dal and stir them well. Adjust the consistency of the dal by adding water as required. Boil the dal for 30-40 mins till it turns thick and absorbs all the flavors. 

5. Further add 1-2 tbsp fresh cream to get a rich creamy texture and a few coriander leaves. Stir them well and keep aside. 

6. Now, for tempering, heat a tbsp of ghee. Further add a pinch of asafoetida, 1/2 tsp red chilli powder and 1/8 tsp garam masala. Fry them for 8-10 secs. Immediately pour the tempering over the dal makhani and give it a mix. 

7. Finally, serve dal makhani with butter naan, parathas or jeera rice. 

Pumpkin Cake

Pumpkin Cake is a simple and easy fluffy moist cake. It is a simple one-bowl recipe that has regular pantry staples. The recipe is vegan as it does not contain any dairy ingredient. As the cake is made with wheat flour, it is wholesome as well as kids-friendly. 


Servings:- 1 cake

Course:- Dessert

Cuisine:- American, World


Ingredients:- 

1.5 cup wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 cup pumpkin puree

1/2 cup + 3 tbsp sugar

1/2 tsp cinnamon powder

A pinch of salt

1 tsp vanilla essence

1 tbsp lemon juice/vinegar

1/4 cup oil

1/4 cup water

A few chopped walnuts

A few chocolate chips


Method:-

1. First, grease a round cake pan with some oil and sprinkle some flour on it. Now, to prepare a cup of pumpkin puree, take about 250 gms of pumpkin, peel and chop them to 1 inch cubes. Simmer them with some water till the pumpkins are softened. Strain and blend the pumpkin to a thick and smooth puree without adding any amount of water. 

2. Now, in a mixing bowl add the pumpkin puree and add 1/2 cup + 3 tbsp sugar. Further add 1/2 tsp cinnamon powder and a pinch of salt. 

3. Next, add 1 tsp vanilla essence, 1 tbsp lemon juice/vinegar and 1/4 cup oil. Mix all the ingredients with the help of wired whisk. Mix them until the sugar is dissolved. 

4. Pre-heat the oven at 180 degree Celsius for 15 mins. Next, add 1/4 cup water and mix well. 

5. Further sift 1.5 cup wheat flour, 1 tsp baking powder and 1/2 tsp baking soda on to the wet ingredients. Add a few chopped nuts and chocolate chips. 

6. Now, with the help of a spatula gently fold the dry ingredients in the wet ingredients. Do not overdo the folding. If the batter looks thick and dry add some water and fold the batter again. Do note that the batter for pumpkin cake will slightly be thicker than the other cakes. 

7. Further add the batter to the round cake pan and tap the pan to even the batter from the top. You may even level the surface of the batter with a spatula. Sprinkle some chocolate chips on top of the batter. 

8. Place the pan in a pre-heated oven and bake at 180 degree Celsius for 50-55 mins. Check with a toothpick for the doneness of the cake. If it does not come out clean bake for a few mins more. Remove the pan from the oven and allow it cool for 10 mins. 

9. Finally, slice and serve the pumpkin cake immediately. Refrigerate the remaining cake in an air-tight container and enjoy the cake for about a week. 

Hara Bhara Kabab

Hara Bhara Kabab is an easy North-Indian vegetarian kabab prepared with fresh and green leafy vegetables. A perfect evening snack recipe which can also be served as a party starter. The kababs can also be pan-fried, shallow-fried or baked in the oven, however deep-frying the kababs are much better in taste. 


Servings:- 2-3 people

Course:- Breakfast, Snacks, Starters

Cuisine:- Indian


Ingredients:-

1/2 bunch palak leaves/spinach

1 tsp oil

1 green chilli, chopped

1/2 capsicum, finely chopped

1/3 cup peas

1 potato, boiled and mashed

1/3 cup paneer/cottage cheese, crumbled

2 tbsp coriander leaves, finely chopped

1 tbsp cornflour

2 tbsp breadcrumbs

1/4 tsp red chilli powder

1/4 tsp coriander powder

1/2 tsp amchur/dry mango powder

1/4 tsp garam masala

1/8 tsp turmeric powder

Salt as per taste

1/2 cup breadcrumbs, for coating

4-5 cashews, halved


Method:-

1. Firstly, in a pan boil water and blanch the palak leaves for 2-3 mins. Squeeze off the excess water from the leaves and keep them aside. 

2. Next, in a kadai heat oil. Add the chopped green chillies and capsicum and saute them for 2-3 mins or until the moisture disappears. 

3. Next, add peas or any vegetables of your choice and saute them for 4-5 mins or until the moisture disappears completely. 

4. Transfer the sautéed vegetables to a blender and allow them to cool completely. Further blend them to a coarse paste along with the blanched spinach. 

5. Now, transfer the paste to a mixing bowl. Add the mashed potato, crumbled paneer, chopped coriander leaves, breadcrumbs and cornflour. 

6. Next, add 1/4 tsp red chilli powder, 1/4 tsp coriander powder, 1/2 tsp amchur, 1/4 tsp garam masala 1/8 tsp turmeric powder and salt as per taste. Mix them very well making sure that the spices are well combined with the vegetables.

7. Now, grease your hands with little oil and make small patties from the mixture. Coat the patties with breadcrumbs to make the kabab more crispy. 

8. Press and place a cashew in the centre. Next, in hot oil deep fry the patties on medium flame, stirring occasionally in between. 

9. Take off the kabab as soon as the cashew turns golden brown. Drain the kababs onto a kitchen paper towel. 

10. Finally, serve and enjoy, hot and crispy hara bhara kabab with tamarind chutney and masala tea. 

Moonglet

Moonglet is a simple, easy and healthy vegetarian recipe made with moong beans/lentils. A famous North-Indian street food breakfast recipe served with a choice of coriander chutney, tamarind chutney or tomato ketchup. 


Servings:- 2-3 people

Course:- Breakfast

Cuisine:- Indian


Ingredients:-

1 cup moong dal

1/4 tsp turmeric powder

2 tbsp rice flour

Salt as per taste

1/2 tsp cumin seeds

2 green chilli, finely chopped

1/2 onion, finely chopped

1/2 tomato, finely chopped

2-3 tbsp capsicum, finely chopped

2 tsp oil

1/2 tsp eno

2 tbsp water

A pinch of red chilli powder

2 tbsp coriander leaves, finely chopped

1 tbsp butter


Method:-

1. Firstly, soak a cup of moong dal for 1 hour. Next, drain off the water and blend them to a smooth paste. Transfer the paste to a mixing bowl. 

2. Now, add 1/4 tsp turmeric powder, 2 tbsp rice flour and salt as per taste. Beat and mix them very well so as to form a thick batter. 

3. Now, add 1/2 tsp cumin seeds, 2 green chilli, 1/2 onion, 1/2 tomato and 2-3 tbsp capsicum. Mix them very well making sure that everything is well combined. 

4. Further heat a pan and spread 2 tsp oil over it. Now, when the pan gets hot add 1/2 tsp eno and 2 tbsp water to the batter. Mix them well. 

5. Next, pour the batter onto the hot pan once the batter turns frothy. Sprinkle some red chilli powder and 2 tbsp coriander leaves over it. 

6. Cover and cook for 4-5 mins or until the base is cooked well. Flip over and press gently. Next, make a good slit in the center and add 1 tbsp butter. Simmer for 2-3 mins or until the moonglet is completely cooked.

7. Finally, serve and enjoy moonglet with tomato ketchup, coriander chutney or tamarind chutney. 

Veg Pinwheel Tikki

Veg Pinwheel Tikki is an attractive and nutritious breakfast or a snack recipe made with a large combination of finely chopped veggies. It is an ideal party starter or an appetizer recipe which is served with tomato ketchup or mint chutney. 


Servings:- 9-10 pieces

Course:- Breakfast, Snacks

Cuisine:- Indian


Ingredients:-

For the dough:

1 cup wheat flour/atta

1/2 tsp chilli flakes

1/4 tsp salt

1 tbsp oil

Water as required

For veg stuffing:

1 potato, small, boiled and mashed

1/4 carrot, grated

1/4 capsicum, finely chopped

2 tbsp cabbage, finely chopped

1/4 onion, finely chopped

1 tbsp coriander leaves, finely chopped

1/4 tsp red chilli powder

1/8 tsp black pepper powder

1/4 tsp chaat masala

1/4 tsp cumin powder

1/4 tsp salt


Method:-

1. First, in a bowl take a cup of wheat flour, 1/2 tsp chilli flakes and 1/4 tsp salt. Mix them well. Next, add water as required and begin to knead the dough. 

2. Now, add a tsp of oil and continue to knead for a min or two. Knead to a smooth and soft dough. Tuck the dough and grease them with little oil. Cover and allow the dough to rest for 30 mins. 

3. Now, to prepare the stuffing, take the mashed potato in a bowl. Further add the finely chopped carrot, capsicum, cabbage, onion and coriander leaves. 

4. Next, add 1/4 tsp red chilli powder, 1/8 tsp black pepper powder, 1/4 tsp chaat masala, 1/4 tsp cumin powder and 1/4 tsp salt. Mix them very well making sure that all the ingredients are well combined. 

5. Now, after 30 mins, knead the dough again. Take the dough on a platform and dust it with some wheat flour. 

6. Roll the dough slightly thick, dusting wheat flour in between if required. Further spread the prepared stuffing uniformly leaving the sides. 

7. Next, roll tight making sure the stuffing does not come out. Further cut them into 2 inch pieces and flatten slightly. 

8. Fry the tikkis in hot oil by keeping the flame on low. Fry the tikkis from both sides until they turn golden and crisp. Drain them off in a kitchen paper towel removing excess oil. 

9. Finally, serve and enjoy veg pinwheel tikki with tomato ketchup or coriander chutney.   

Paneer Tikka

Paneer Tikka is a popular North-Indian starter recipe prepared by marinating paneer and veggies with spices and thick curd/yogurt and then grilled in an oven. If you do not have an oven you can also make it on the tawa. 


Servings:- 2-3 people

Course:- Starters

Cuisine:- Indian


Ingredients:-

1/2 cup hung curd

1-2 tbsp yogurt, thick

1/2 tsp turmeric powder

1 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp garam masala

1/2 tsp kasuri methi

1/2 tsp chaat masala

1 tsp ginger-garlic paste

1/4 tsp carom seeds

2 tbsp gram flour/besan, roasted

1 tbsp lemon juice

Salt to taste

1 tsp oil

1/2 onion, petals

1/4 capsicum, red, green and yellow, cubed

8-10 cubes paneer


Method:-

1. Firstly, in a bowl take 1/2 cup hung curd. To prepare hung curd, hang the curd in a freezer for 7-8 hours or overnight. 

2. Next, add 1-2 tbsp thick yogurt, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp garam masala, 1/2 tsp kasuri methi, 1/2 tsp chaat masala, 1 tsp ginger-garlic paste, 1/4 tsp carom seeds, 2 tbsp roasted besan, 1 tbsp lemon juice and salt. 

3. Mix them well until all the spices are well combined with the curd. Further add the onion petals, red, green and yellow cubed capsicum and 8-10 cubes of paneer. Add a tsp of oil. 

4. Mix them gently so that all the vegetables are coated well. Further cover and allow them to marinate for 2-3 hours in the refrigerator. 

5. Now, after marination, insert the marinated veggies into the wooden/bamboo skewers. Further preheat the oven at 230-240 degree Celsius for 15 mins. 

6. Next, line the tray with butter paper and place the skewers on it. Grill them on top mode for 10-15 mins. Rotate them and again grill them for 10 mins making sure that it does not burn. 

7. Finally, sprinkle some chaat masala and serve paneer tikka immediately. 


Strawberry Yogurt Smoothie

Strawberry Yogurt Smoothie is thick, creamy and extremely delicious smoothie. The strawberry smoothie with yogurt is a perfect protein and nutrient rich breakfast for busy morning days. It takes only 8-10 mins to make this lip-smacking smoothie. 


Servings:- 2 glasses

Course:- Breakfast, Drinks

Cuisine:- American


Ingredients:-

1.5 cups strawberries, stems discarded

1 kiwi

3/4-1 cup yogurt, unsweetened

1.5-2 tbsp honey


Method:-

  • Add the strawberries, kiwi, yogurt and honey to a blender. Blend them until the ingredients turn smooth. 
  • Serve the strawberry yogurt smoothie immediately. 

Paneer Wrap

Paneer Wrap is a simple and easy wrap recipe which is generally served as a street food snack but can also be extended for lunch and dinner. These wraps are popular among all age groups, but is mostly a kids-friendly snack. 


Servings:- 2 people

Course:- Snack

Cuisine:- Indian Street Food


Ingredients:-

For Paneer Stuffing:

1 tbsp butter

1 cup paneer, cubed

2 tsp oil

1 onion, finely chopped

1 tsp ginger-garlic paste

1 cup tomato pulp

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp garam masala

1/2 tsp salt

1/2 capsicum, sliced

2 tbsp coriander, finely chopped

For Wrap Masala:

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala

1/2 tsp chaat masala

1/2 tsp amchur/dry mango powder

1/4 tsp salt

Other Ingredients:

2 wrap

2 tbsp eggless mayonnaise

2 tbsp tandoori sauce

2 tbsp cabbage, shredded

2 tbsp carrot, grated

2 tbsp onion, sliced

2 tsp lemon juice

2 cheese cubes, grated


Method:-

Paneer Stuffing Preparation:

1. Firstly, in a kadai heat 1 tbsp butter and roast 1 cup paneer on low flame until they turn golden brown in color. Keep the paneer aside. 

2. Now, heat 2 tsp oil in the same kadai and saute finely chopped onions and ginger-garlic paste. Saute until the onions turn golden brown. 

3. Next, add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/4 tsp cumin powder and 1/2 tsp garam masala. Saute the spices on low flame until they turn aromatic. 

4. Further add a cup of tomato pulp. Prepare tomato pulp by blending 2 ripened tomatoes into a smooth paste. 

5. Saute them until the oil starts separating from the sides. Further add 1/2 tsp salt and mix them well. Next, add the roasted paneer and sliced capsicum. Mix them well. 

6. Cover and simmer for 7-8 mins. Further add 2 tbsp coriander leaves and mix them well. The paneer stuffing is ready. 

Wrap Masala Preparation:

1. In a small bowl, take 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp chaat masala, 1/2 tsp amchur/dry mango powder and 1/4 tsp salt. 

2. Mix all the spices very well. The wrap masala is ready. 

Paneer Wrap Preparation:

1. Firstly, take a wrap and warm it if required. Add 1 tbsp eggless mayonnaise and 1 tbsp tandoori sauce. Mix them and spread uniformly over the wrap. 

2. Next, add 2 tbsp of the paneer stuffing and spread them slightly. Top it with 1 tbsp cabbage, 1 tbsp carrot and 1 tbsp onions. 

3. Now, sprinkle some wrap masala and add in a tsp of lemon juice. Further add in a cube of grated cheese uniformly. 

4. Roll them tight making sure that the stuffing does not come out. Tuck the ends very well making it well secured. 

5. Finally, cut the wrap into 2 halves and serve and enjoy paneer wrap immediately.

Rabri

Rabri is basically an evaporated sweet thick milk, generally prepared by boiling the milk on low heat and having layers of cream in it. Its a simple but a time-consuming recipe. Rabri should be made in a thick-bottomed pan else the milk would get burnt from the bottom. 


Servings:- 4 people

Course:- Sweet

Cuisine:- Indian


Ingredients:-

1 litre milk, full cream

1/4 cup sugar

1/2 tsp cardamom powder

2 tbsp saffron milk

5 pistachios, chopped

5 cashews, chopped

5 almonds, chopped


Method:-

1. Firstly, in a non-stick kadai heat 1 litre full cream milk. On a high flame, get the milk to a boil by stirring in intervals. 

2. Now, reduce the flame to medium and once a layer of cream is formed over the milk, stick the cream to the sides of the kadai. 

3. Further get the milk to a boil again and repeat gathering of the cream to the sides of the kadai. Repeat this process until the milk reduces to one-third. 

4. Next, add 1/4 cup sugar, 1/2 tsp cardamom powder and 2 tbsp saffron milk. Give them a good mix and get the milk to a boil again. 

5. Further scrape off the collected cream from the sides of the kadai and mix them well. Boil the milk for a minute or two. 

6. Switch off the flame and transfer the rabri to a bowl and let it attain room temperature. Further refrigerate the rabri for 2 hours. 

7. Finally, serve chilled rabri garnished with chopped dry fruits. 

Chilli Mushroom

Chilli Mushroom is an Indo-Chinese starter recipe or a street-food snack prepared with deep-fried mushrooms and a chilli based sauce. It tastes great when served as a dry variant for a starter or an appetizer. 


Servings:- 2 people

Course:- Starters

Cuisine:- Indo-Chinese


Ingredients:-

For Deep Frying:

1/2 cup all purpose flour/maida

1/4 cup corn flour

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1/4 tsp ginger-garlic paste

1/4 tsp salt

1/2 cup water

8 mushrooms, halved

Other Ingredients:

3 tsp oil

2 garlic cloves, finely chopped

1 inch ginger, finely chopped

1 green chilli, slit

3-4 tbsp spring onion, chopped

1/4 onion, petals

1/4 capsicum, cubed

1.5 tbsp tomato ketchup

1 tsp chilli sauce

1 tbsp vinegar

1 tbsp soya sauce

1/4 tsp black pepper powder

1/4 tsp sugar

1/4 tsp salt

1 tsp corn flour

2 tbsp water


Method:-

1. Firstly, to prepare the batter take 1/2 cup all purpose flour, 1/4 cup corn flour, 1/4 tsp red chilli powder, 1/4 tsp black pepper powder, 1/4 tsp ginger-garlic paste and 1/4 tsp salt in a bowl. 

2. Now, add 1/2 cup water and prepare a smooth lump-free batter. Next, dip in the mushroom pieces and coat them well. 

3. Further deep fry the coated mushrooms in hot oil on medium flame. Keep stirring occasionally and fry them till they turn golden and crisp. Keep the fried mushrooms aside. 

4. Now, in a kadai heat 3 tsp oil and saute 2 garlic cloves, 1 inch ginger and 1 green chilli. Next, add 2 tbsp spring onions and saute them on high flame. 

5. Further add 1/4 onion petals and 1/4 cubed capsicum and saute them for 2-3 mins. Now, add 1.5 tbsp tomato ketchup, 1 tsp chilli sauce, 1 tbsp vinegar, 1 tbsp soya sauce, 1/4 tsp black pepper powder, 1/4 tsp sugar and 1/4 tsp salt. 

6. Continue to saute the sauces on high flame until the sauce thickens. Now, prepare the corn flour slurry by dissolving 1 tsp corn flour in 2 tbsp water. 

7. Pour the corn flour slurry to the sauces and keep stirring until the gravy thickens and turns glossy. Now, add the fried mushrooms and mix gently coating the sauces well. 

8. Finally, serve chilli mushroom garnished with some chopped spring onions immediately. 

Banana Smoothie

Banana smoothie is a healthy and easy, thick beverage recipe prepared with bananas, dry fruits and chilled milk. The smoothie is an ideal weight loss recipe which can be taken for breakfast or as a beverage. 


Servings:- 2 people

Course:- Beverages

Cuisine:- International


Ingredients:-

1 cup cold milk

6 almonds

1 tsp kishmish/dry grapes

6 cashews

6 pistachios

2 ripened banana, sliced

1 tbsp honey


Method:-

1. Firstly, in a bowl soak 6 almonds, 1 tsp kishmish, 6 cashews and 6 pistachios in warm water for 25-30 mins. 

2. Next, transfer the soaked nuts in a blender. Further add 2 sliced ripened banana, 1 tbsp honey and a cup of cold milk.

3. Blend them smooth making sure that the dry fruits have been blended well. 

4. Finally, pour the banana smoothie in a tall glass and serve immediately. 


Dum Aloo

Dum Aloo is a rich and creamy potato curry from the authentic North-Indian cuisine. The curry is great when served with roti's or naan, however can also be served with jeera rice. 


Servings:- 2-3 people

Course:- Curry

Cuisine:- North Indian


Ingredients:-

For Frying Aloo:

8-10 baby potatoes

2 cups water

1/2 tsp salt

3-4 tbsp oil

1 tsp red chilli powder

1/2 tsp turmeric powder

For Masala Paste:

1 inch cinnamon

2 cloves

2 cardamom

1/2 onion, chopped

1/2 tsp ginger-garlic paste

1 large tomato, finely chopped

8 cashews

For Dum Aloo:

1 tsp oil

3/4 tsp cumin seeds

1 tsp red chilli powder

1/4 tsp turmeric powder

3/4 tsp coriander powder

Salt as per taste

1/4 tsp cumin powder

2-3 tbsp curd

1 tsp kasuri methi

3/4 cup water

A few coriander leaves, finely chopped


Method:-

1. Firstly, pressure cook the baby potatoes with salt and water for 2 whistles. Once the pressure settles down, allow the potatoes to cool and then peel off the skin. With the help of a fork prick all over the potatoes. Keep aside. 

2. Now, in a kadai, heat oil. Once the oil turns hot, add the red chilli powder and turmeric powder. Then add the baby potatoes and saute them for 4-5 mins or until they turn golden brown. Keep the fried potatoes aside. 

3. Now, in the same oil, saute cinnamon, cardamom and cloves till they turn fragrant. Then add the chopped onions and saute till golden brown. 

4. Next, add ginger-garlic paste and fry till the raw aroma goes away. Further add the chopped tomatoes and saute them till they turn soft. 

5. Further add the cashews and saute them for a few seconds. Turn off the flame and allow the mixture to cool completely. Further blend them to a smooth paste without adding any water. 

6. Now, in the same kadai, heat 1 tsp oil. Add the cumin seeds and allow them to splutter. Next, add the prepared masala paste and fry them for 4-5 mins. 

7. Further add red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Saute them well till the oil starts separating from the sides. 

8. Now, turn the flame to low and add curd. Mix them well. Further add water as required to adjust the consistency. Boil them for 2-3 mins on medium flame. 

9. Next, add the fried potatoes to the gravy. Cover and cook for 20 mins while stirring in between. Lastly, add some crushed kasuri methi. 

10. Finally, garnish dum aloo with chopped coriander leaves and serve them hot with roti's or naan. 

Corn Toast

Corn Toast is a simple and easy breakfast recipe made with the simplest ingredients. A kids-friendly breakfast and a snack recipe with lots of cheese and creamy sauce. 


Servings:- 2 people

Course:- Breakfast, Snacks

Cuisine:- World


Ingredients:-

5 slices bread

1/4 cup capsicum, finely chopped

1/2 cup sweet corn, boiled

3/4 cup milk

1/2 tsp black pepper powder

1 tbsp butter

1 tsp all purpose flour/maida

1/2 tsp oregano

Salt to taste

2 cubes cheese, grated


Method:-

1. Firstly, heat butter in a pan. Next, add all purpose flour/maida and saute them for a few seconds. Next, add milk and keep whisking till it gets to a thick consistency. 

2. Further add salt and black pepper powder and mix them well. Now, switch off the flame and allow it to cool down a little. 

3. Next, add the finely chopped capsicum and boiled sweet corn to the white sauce and keep aside. 

4. Pre-heat the oven at 180 degree Celsius for 10 mins. Now, take the bread slices and cut them into triangles. 

5. Further spread a tbsp of the stuffing over the bread slices. Spread a generous amount of cheese over it and sprinkle the top with some oregano. Place the bread slices in a baking tray. 

6.  Now, place the baking tray in a pre-heated oven and bake at 200 degree Celsius for 10-12 mins or until the cheese melts completely. 

7. Finally, serve hot corn toast immediately with tomato ketchup or as it is. 

Rasgulla

Rasgulla is a traditional and authentic Bengali sweet recipe made with chenna. Rasgulla is a basic sweet recipe made by curdling the milk and then boiling in sugar water. A simple dessert which is immediately served after lunch or dinner. 

Now, let me share a few tips and suggestions to make soft and spongy rasgulla. First, it is highly recommended to use full cream milk to make rasgullas as it results in good quality paneer. Second, kneading the chenna properly is an important trick while making rasgullas. Knead the paneer with light hands as it must hold together. Third, make sure that the balls do not have any cracks in it or else they might break while boiling in hot water. Finally, do not open the lid while boiling or else the temperature may drop resulting in flat rasgullas. 


Servings:- 11 rasgulla

Course:- Sweet

Cuisine:- Indian, Bengali


Ingredients:-

1 litre milk, full cream

1.5 tbsp lemon juice

1/2 cup sugar

2.5 cup water

2 pod cardamom


Method:-

1. Firstly, in a vessel get 1 litre full cream milk to a boil. Keep stirring the milk occasionally to prevent the formation of cream. 

2. Now, when the milk comes to a boil, pour in 1.5 tbsp of lemon juice and stir well. Keep stirring on low flame until the milk curdles. Switch off the flame once the water separates completely. 

3. Next, drain off the curdled milk over a muslin cloth lined over a colander. Rinse off the curdled milk with fresh water to remove the sourness from lemon juice.

4. Further squeeze off the water completely and hang them for 1 hour. Make sure that the water has drained off completely. 

5. Now, after an hour start mashing the paneer for 5 mins. Mash them until it has a smooth texture without any paneer grains. 

6. Next, make small sized paneer balls and keep aside. Cover them with a wet cloth to prevent the balls from drying. 

7. Further in a large deep bottomed vessel take 1/2 cup sugar, 2.5 cup water and 2 pod cardamom. On low flame, stir and dissolve the water completely. Boil the sugar water for 5 mins.

8. Now, slowly drop in the rolled paneer balls into the boiling water one by one. Cover and boil for 10 mins or until the rasgulla doubles in size. 

9. Further drop the rasgullas into ice-cold water immediately to prevent from shrinking in size. Once the rasgullas cool completely, take them into a serving bowl or tray and pour the leftover sugar water. 

10. Finally, serve the rasgullas chilled or as required. 

Til Chikki

Til Chikki is a popular sweet recipe prepared during the festival of Makar Sankranti. It is prepared with sesame seeds and melted jaggery and is commonly shared between friends and family. It is a simple and easy recipe which begins with roasting the sesame seeds. The jaggery syrup is then prepared. Alternatively, syrup can also be prepared using sugar, however the chikki tastes great with jaggery. Lastly, the sesame seeds are mixed with the syrup and allowed to set before cutting into pieces. 


Servings:- 18 pieces

Course:- Sweet

Cuisine:- North-Indian


Ingredients:-

3/4 cup sesame seeds, white

3/4 cup jaggery

3/4 tsp ghee


Method:-

1. Firstly, in a pan dry roast the white sesame seeds on low flame for 2-3 mins or until it splutters. 

2. Next, in a kadai heat 3/4 tsp ghee and add 3/4 cup jaggery to it. Stir continuously on medium flame until the jaggery melts completely. 

3. Further boil the jaggery syrup on low flame until the syrup thickens and turns frothy and glossy. Check the consistency of the syrup by dropping it into a bowl of water. If it turns to a hard ball and cuts with a snap sound, the syrup is ready or else boil for a minute or two and check again. 

4. Now, simmer the flame and add the roasted sesame seeds. Mix them well making sure that the syrup has been coated well. 

5. Next, pour the mixture immediately over a butter paper. Be quick in this process as the mixture might turn hard and would become difficult to set. 

6. Further get the mixture together forming a block. Now, roll to a slightly thick block with the help of a rolling pin. Allow the mixture to cool for a minute and then cut into pieces. 

7. Finally, serve and enjoy til chikki when cooled completely. Alternatively, you can store them in an air-tight container for 2 weeks. 

Peanut Chikki

Peanut Chikki is a traditional Indian sweet recipe made with jaggery and roated peanuts. There are different variants of chikki and can be prepared with sesame seeds and puffed rice. 

Now, let me share a few tips and suggestions to make a perfect peanut chikki. First, roast the peanuts well in a kadai before adding them to jaggery syrup. Alternatively, you can roast the peanuts in a microwave. Second, you can use sugar instead of jaggery, however the chikki prepared with jaggery is much more healthier and tastes great. Third, you can additionally add chopped dry fruits, cardamom etc to the chikki to make it more nutritious. Finally, it is advised to use brown jaggery in making chikki as it gives a dark glossy color to the chikki. But the normal light colored jaggery can also be used.  


Servings:- 10 pieces

Course:- Sweet

Cuisine:- Indian


Ingredients:-

1 cup peanuts

3/4 cup jaggery

1 tbsp water


Method:-

1. Firstly, in a pan dry roast the peanuts on low flame. Keep stirring continuously so that the peanuts gets roasted uniformly. 

2. Once the peanuts start separating from the skin, switch off the flame and allow the peanuts to cool completely. Further peel off the skin and keep them aside. 

3. Now, in a kadai take jaggery and add a tbsp of water to it. By keeping the flame on low, keep stirring till the jaggery melts. 

4. Further boil the jaggery syrup for 4-5 mins or until they turn glossy and start to thicken. To check the consistency of the syrup, drop little syrup into a bowl of water. If it turns a hard ball and cuts with a snap sound, the consistency is perfect or else boil for a minute or two and check again. 

5. Next, turn off the flame and add the roasted peanuts. Mix them well making sure that the jaggery syrup has been coated well. 

6. Now, pour the mixture immediately to a tray lined with butter paper. Be quick during this process, else the mixture turns hard and becomes difficult to set. 

7. Further spread and pat the mixture with the help of a small cup to smoothen from top. Allow the mixture to cool down for a minute or two and while it is still warm cut them into pieces. 

8. Finally, serve peanut chikki when cooled completely. Alternatively, you can also store them in an air-tight container for a month.


Eggless White Bread Loaf

Bread is perhaps an indispensable ingredient in most of the households today. It is handy in solving the perpetual breakfast dilemmas on a busy morning. You just need a few ingredients to make homemade bread. Also with the right proportion and ingredients you can master the art of making bread. 

Now, let me share a few tips and suggestions to make easy, eggless white bread loaf. First, always keep the dough in a warm place so that it rises quickly and well. If the temperature is cold, it might take a long time to rise. Second, knead the dough very well as mentioned in the recipe to get a soft fluffy bread or else the bread might turn hard. Third, make sure to cover the dough with a cling wrap or a wet muslin cloth. Finally, cut the bread slices gently using a bread knife as the bread is very soft from inside and might break if cut with rough hands.


Servings:- 1 loaf

Course:- Breakfast

Cuisine:- World


Ingredients:-

1 1/4 tbsp active dry yeast

2 tbsp sugar

1/4 cup warm water

2 1/2 cup plain flour/maida

3/4 tsp salt

2 tbsp soft butter


Method:-

1. Firstly, in a small bowl take 1 1/4 tbsp active dry yeast and add 2 tbsp sugar to it. Next, add 1/4 cup warm water and mix them well. Cover and keep aside in a warm place for 10 mins. 

2. After 10 mins you'll see that the yeast has activated and it turns frothy. Now, in a large deep bowl, add 2 1/2 cup plain flour/maida and 3/4 tsp salt. 

3. Further add the prepared yeast mixture and mix them well with your fingertips. Knead to a soft and smooth dough with enough warm water until the dough starts leaving the sides of the bowl. 

4. Now, add 2 tbsp soft butter and knead till the dough gets smooth and elastic. Knead for 2-3 mins or until the butter has been mixed properly with the dough. 

5. Further grease your hands with little butter and shape the dough into a proper round. Tuck the dough and cover it with a cling wrap or wet cloth. Keep the dough in a warm place for 1-1.5 hours or until the dough has doubled in size. 

6. Now, once the dough has risen, deflate it with light hands to remove the excess air. Further sprinkle a generous amount of plain flour in a work surface and place the dough over it. 

7. Knead the dough very well. Stretch the dough with both the hands so that the dough becomes airy and turns out to be fluffy. Knead the dough again.

8. Next, tap the dough with your fingers and get it to an oval shape. Further roll the dough to a cylindrical shape and pinch the edges to seal properly. 

9. Now, grease a bread loaf pan with little butter and place the dough in it with the pinched side facing downwards. If you see empty spaces around the circumference of the dough, lightly pat and spread it to fill the spaces. 

10. Cover the pan with a cling wrap or a wet cloth and again keep aside in a warm place for 1.5-2 hours or until the dough rises again. 

11. Further bake in a pre-heated oven at 200 degree Celsius for 10 mins. Lower the temperature to 180 degree Celsius and bake for 15-20 mins. Cool slightly for 5 mins. 

12. De-mould the loaf from the loaf pan and brush the bread loaf with butter to make it more soft. Keep them aside for 5-10 mins and allow it to cool completely. Once cooled, cut the bread loaf into 1/2 inch bread slices using a bread knife. 

13. Finally, use the homemade white bread as required. The bread stays fresh for 2-3 days at room temperature and then 2 days in the refrigerator.