tag:blogger.com,1999:blog-22399355670239323892024-03-19T18:51:36.885+08:00anjali.cuisineFind out the latest recipes from Anjali's kitchenAnjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-2239935567023932389.post-81885561593739035372021-06-07T12:12:00.003+08:002021-06-07T12:12:27.569+08:00Bread Lasagna<p><b>Bread Lasagna</b> is a simple, easy, cheesy and a tasty recipe which can be made for a quick party starter. Since lasagna sheets are not available everywhere, so using bread would make the process of baking lasagna very easy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbR4Ihb0pkZsK8Uf07jB4rFErgVWqXgDHhgcj3DsnZ-mh_lJRKxJ1dp2Zne2V0IFoynMokXLanrHc0k2kaaI0aafhd7lwDXyIrOlTrEURMtN9hL1AsU_3s3eaO0BPHW5mpLq_oSYCbzOo/s4000/IMG_20210603_203247%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbR4Ihb0pkZsK8Uf07jB4rFErgVWqXgDHhgcj3DsnZ-mh_lJRKxJ1dp2Zne2V0IFoynMokXLanrHc0k2kaaI0aafhd7lwDXyIrOlTrEURMtN9hL1AsU_3s3eaO0BPHW5mpLq_oSYCbzOo/s320/IMG_20210603_203247%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Main Course</b></p><p><b><u>Cuisine:-</u> Italian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1 tsp butter</p><p>2-3 garlic cloves, finely chopped</p><p>1/2 onion, chopped</p><p>1/2 carrot, finely chopped</p><p>1/4 red capsicum, finely chopped</p><p>1/4 green capsicum, finely chopped</p><p>3-4 tbsp sweet corn</p><p>1/2 tsp mixed herbs</p><p>1 tsp chilli flakes</p><p>1/2 tsp salt</p><p>1 cup red sauce</p><p>1 cup white sauce</p><p>1 cup grated cheese</p><p>2 tbsp spinach/palak leaves</p><p>6-8 bread slices</p><p><br /></p><p><b><u>Method:-</u></b></p><p><b><u>Veggie Preparation:</u></b></p><p>1. First, in a pan heat a tsp of butter and saute 2-3 garlic cloves for about a minute. Next, add the chopped onions and saute them for a minute. </p><p>2. Further add 1/2 carrot, 1/4 red capsicum, 1/4 green capsicum and 3-4 tbsp sweet corn. Saute them for a minute. Do not overcook the veggies and let them have a crunch.</p><p>3. Next, add 1/2 tsp mixed herbs, 1 tsp chilli flakes and 1/2 tsp salt. Saute them for a minute and turn off the flame. The <b>veggies</b> are ready. </p><p><b><u>Red Sauce Preparation:</u></b></p>1. First, make crisscross on the base of 2 tomatoes and place them in boiling water for 4-5 mins or till the skin begins to peel.<div><br />2. Drain the tomatoes and cool completely. Peel and roughly chop the tomatoes. Blend the tomatoes to a smooth puree. Keep aside.</div><div><br />3. Now, in a non-stick pan, heat 1/2 tsp oil. Add 1 tsp chopped garlic cloves and saute on medium flame for a few seconds.</div><div><br />4. Add 1/4 cup chopped onions and saute for 1-2 mins on medium flame. Now add the prepared tomato puree, 1/2 tsp mixed herbs, 1 tbsp tomato ketchup, 1/4 tsp red chilli powder, 1/4 tsp sugar and salt as per taste. Mix them well and cook on medium flame for 2-3 mins or till the sauce thickens while stirring occasionally .</div><div><br /><div>5. The <b>red sauce</b> is ready. Switch off the flame and keep aside. </div></div><div><br /></div><div><b><u>White Sauce Preparation:</u></b></div><div><br /></div><div><div class="separator" style="clear: both;">1. First, heat a saucepan at low flame. Add in 2 tbsp of butter. As soon as the butter starts melting, add in 3 tbsp of all purpose flour. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">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. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. On a low flame, add in 1 cup of chilled milk. Pour in the milk with one hand and keep stirring the sauce mixture with the other one. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">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. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5. Now, add in 1/4 tsp black pepper powder, a pinch of mixed herbs or oregano and salt as required. Mix them very well and keep aside. The <b>white sauce</b> is ready. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6. Also keep in mind that on cooling the white sauce thickens more, so adjust the consistency accordingly.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b><u>Assembling Bread Lasagna and Baking:</u></b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1. First, roll and flatten the bread slices. Trim off the sides of the bread. Now, cut the bread sheets to half and keep them aside. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. Next, preheat the oven at 180 degree Celsius for 10 mins. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. In a baking pan, evenly spread about 2-3 tbsp of red sauce and 1-2 tbsp white sauce. Now, place 2-3 bread sheets over the sauces. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. Further add 2 tbsp red sauce, 2 tbsp white sauce and spread them over the bread sheets. Now, add 2-3 tbsp of the veggies and top it with 2-3 tbsp grated cheese. Repeat it until the last layer. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5. In the last layer spread a generous amount of red sauce, white sauce, veggies, 2 tbsp of palak/ spinach leaves and cheese. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6. Further add some more red sauce, white sauce and veggies. The assembling of the bread lasagna is ready. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">7. Now, place the baking pan in the oven and bake them at 200 degree Celsius for 15-20 mins. The bread lasagna is ready. Take the pan out from the oven and allow the cheese to settle down for 5-10 mins. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">8. Finally, serve and enjoy cheesy <b>bread lasagna</b> immediately. </div><div class="separator" style="clear: both;"><br /></div></div>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-29962334249240746592021-06-03T12:00:00.004+08:002021-06-03T12:00:20.020+08:00Garlic Breadsticks<p><b>Garlic Breadsticks</b> is a perfect evening snack recipe with the leftover bread slices and a topping of garlic and chilli seasonings. A simple and easy recipe which can be served right before having a main course. It can be made in a pan or an oven, with just a difference that if you bake it in an oven you'll have to crisp the bread first before applying the garlic butter. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpmyNpY_V4YfHN-13Hbe3b9jYEp-05kmqhOs8GOFl2fF1m6FGKeYMsWvRRuCaIyZAqNl08uY7Lwn1IBXMyh1qzf2v6V8kOTKFhOtqEUNA2kcckcksnAw9xWYwxIDojt9L9tXDFKdNRm8/s3841/IMG_20210525_202617_Bokeh%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3841" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpmyNpY_V4YfHN-13Hbe3b9jYEp-05kmqhOs8GOFl2fF1m6FGKeYMsWvRRuCaIyZAqNl08uY7Lwn1IBXMyh1qzf2v6V8kOTKFhOtqEUNA2kcckcksnAw9xWYwxIDojt9L9tXDFKdNRm8/s320/IMG_20210525_202617_Bokeh%257E2.jpg" width="320" /></a></div><br /><b><u>Servings:-</u> 2-3 servings</b><p></p><p><b><u>Course:-</u> Snacks, Starters</b></p><p><b><u>Cuisine:-</u> International</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1/4 cup butter, softened</p><p>5-6 garlic cloves, grated</p><p>1 tsp oregano</p><p>1 tsp chilli flakes</p><p>1-2 tbsp coriander leaves, finely chopped</p><p>1/4 tsp black pepper powder</p><p>1/4 tsp salt</p><p>4-5 slice white bread</p><p><br /></p><p><b><u>Method:-</u></b></p><p>1. Firstly, in a bowl add 1/4 cup softened butter, 5-6 garlic cloves. 1 tsp oregano, 1 tsp chilli flakes, 1-2 tbsp coriander leaves, 1/4 tsp black pepper powder and 1/4 tsp salt. </p><p>2. Mix them well making sure that everything is well combined. Now, cut the sides of the bread. You may cut any 2 sides or all the 4 sides. </p><p>3. Next, cut the bread into thick strips. Preheat the oven at 180 degree Celsius for 5 mins. Further place the bread strips in a baking tray and bake them for 4-5 mins or until the bread turns slightly crunchy. </p><p>4. Now, spread the garlic butter on the bread strips and bake them for 8-10 mins at 180 degree Celsius. </p><p>5. Finally, serve and enjoy <b>garlic breadsticks</b> as a side with broccoli soup.</p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-88811633734022478702021-05-25T12:24:00.000+08:002021-05-25T12:24:21.496+08:00Sambar Rice<p><b>Sambar Rice</b> is a combination of rice and sambar which is then cooked with vegetables. It is an ideal lunch-box recipe for busy mornings. Popularly famous in <b>South-Indian</b> restaurants due to its simplicity and amazing taste. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcJldUfWQGixsjlojK5WnRbh0C1sbLIVO8mkA6Jo7WNuJjM_a6suDlmoqKEeKq2yBpEnFmSSqsJDqvOxg0ECKuPlG2WBdDlmaT61_wwKfriYeG2Vhyphenhyphen555eqydwz9P_fP1w70Uiq4VQKo/s4000/IMG_20210524_131600%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2757" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcJldUfWQGixsjlojK5WnRbh0C1sbLIVO8mkA6Jo7WNuJjM_a6suDlmoqKEeKq2yBpEnFmSSqsJDqvOxg0ECKuPlG2WBdDlmaT61_wwKfriYeG2Vhyphenhyphen555eqydwz9P_fP1w70Uiq4VQKo/s320/IMG_20210524_131600%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2 people</b></p><p><b><u>Course:-</u> Lunch</b></p><p><b><u>Cuisine:-</u> South Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>2 tbsp ghee</p><p>1/2 tsp mustard seeds</p><p>1/2 tsp cumin seeds</p><p>A pinch of asafoetida</p><p>A few curry leaves</p><p>1 dried red chilli</p><p>1/2 onion, petals</p><p>1/2 tomato, chopped</p><p>1/2 carrot, julienned</p><p>4-5 beans, chopped</p><p>1 drumstick, chopped </p><p>1 cup water</p><p>1/2 tsp turmeric powder</p><p>Salt as per taste</p><p>1/4 cup tamarind pulp</p><p>1/2 tsp jaggery</p><p>3-4 tbsp sambar powder</p><p>2 cups cooked rice</p><p>1/2 cup cooked toor dal</p><p><br /></p><p><b><u>Method:-</u></b></p><p>1. First, in a kadai heat 2 tbsp ghee. Once the oil gets hot add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of asafoetida, a few curry leaves and dried red chilli. Saute them on medium flame and let them splutter. </p><p>2. Now, add 1/2 onion petals and saute them for a minute. Next, add 1/2 chopped tomatoes and saute until the tomatoes turn soft and mushy. </p><p>3. Further add 1/2 julienned carrot, 1 chopped drumstick and 4-5 beans. You can add in vegetables of your choice. Saute them for a minute. </p><p>4. Now, add 1 cup water, 1/2 tsp turmeric powder and salt as required. Cover with a lid and let the vegetables boil for 5-6 mins.</p><p>5. Next, add 1/4 cup tamarind pulp and 1/2 tsp jaggery. Mix them well and boil again for 4-5 mins. </p><p>6. Further add 3-4 tbsp sambar powder, 2 cups cooked rice and 1/2 cup toor dal. Mix all the ingredients well and adjust the consistency, adding water if required. Allow to simmer for 2-3 mins or until the sambar rice thickens slightly.</p><p>7. Finally, serve <b>sambar rice</b> immediately with appalam or chips. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-33941908213158836742021-05-19T14:15:00.003+08:002021-05-19T14:15:25.490+08:00Veggie Enchiladas<p><b>Veggie Enchiladas</b> are saucy, cheesy, filling and easy to make. It contains a haul of veggies and cheese making it a perfect weeknight dinner recipe. A recipe which is liked by all age groups. Just a note that you can adjust the amount of red chilli powder as per your spice level. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZN6nZP2f2FtTvGiCCfisyHUHXcQN_cVmgfHhtbGo74_1WIDs4ngZxo0-eKgZT4E24EUUi06xJgNSXIrqkjaWgyrQAPNhLSciLg6Q2hA4E82Rh8WGqNCOsQgyZ165PNdNuBZpugzd4raA/s4000/IMG_20210518_203627%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZN6nZP2f2FtTvGiCCfisyHUHXcQN_cVmgfHhtbGo74_1WIDs4ngZxo0-eKgZT4E24EUUi06xJgNSXIrqkjaWgyrQAPNhLSciLg6Q2hA4E82Rh8WGqNCOsQgyZ165PNdNuBZpugzd4raA/s320/IMG_20210518_203627%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Dinner</b></p><p><b><u>Cuisine:-</u> Mexican</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p><b><u>For Enchilada Sauce:</u></b></p><p>3 medium-sized tomatoes, boiled</p><p>3-4 dried red chillies, soaked</p><p>1/4 cup hot water</p><p>1 tsp red chilli powder</p><p>3-4 tsp oil</p><p>3 tsp all purpose flour/maida</p><p>2 garlic cloves, finely chopped</p><p>1/4-1/3 cup water</p><p>Salt to taste</p><p>1 tsp red chilli powder</p><p>1 tsp cumin powder</p><p>1 tsp oregano</p><p>1/4 tsp chilli flakes</p><p>1 tsp dry basil</p><p>2 tsp tomato ketchup</p><p><b><u>For Veggie Stuffing:</u></b></p><p>1/2 cup kidney beans, boiled</p><p>1/4 cup corn kernels, boiled</p><p>1/4 cup capsicum, finely chopped</p><p>3/4 onion, finely chopped</p><p>1/4 cup coriander leaves, finely chopped</p><p>Salt to taste</p><p>1/4 tsp black pepper powder</p><p><b><u>Other Ingredients:</u></b></p><p>3 tortilla wraps</p><p>3/4 cup cheddar/mozzarella/processed cheese</p><p><br /></p><p><b><u>Method:-</u></b></p><p><b><u>To make Enchilada Sauce:</u></b></p><p>1. First, in a blender add 3 medium-sized boiled tomatoes, 3-4 red chillies, 1/4 cup hot water and 1 tsp red chilli powder. Blend them to a smooth puree and keep aside. </p><p>2. Now, in a pan heat oil and add 3 tsp all purpose flour to it. Saute them for 1-2 mins until the flour slightly changes its colour. </p><p>3. Next. add the finely chopped garlic and mix them well. Further add the blended tomato-chilli puree and mix them well. </p><p>4. Further add 1/4-1/3 cup water, salt, 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp oregano, 1/4 tsp chilli flakes and 1 tsp dry basil. Mix them well and cook them for a minute. </p><p>5. Next, add 2 tsp tomato ketchup and mix them well. Further add water if required and cover and cook the sauce for 7-8 mins. Switch off the flame and keep the enchilada sauce aside. </p><p><b><u>To prepare veggie stuffing:</u></b></p><p>1. First, in a bowl add 1/2 cup boiled kidney beans, 1/4 cup boiled corn kernels, 1/4 cup capsicum, 3/4 onion and 1/4 cup chopped coriander leaves. </p><p>2. Now, add about 3-4 tsp enchilada sauce, salt and 1/4 tsp black pepper powder. Mix all the ingredients well and keep the veggie stuffing aside. </p><p><b><u>To make veggie enchiladas:</u></b></p><p>1. First, take a tortilla wrap and place about 2-3 tbsp of the the veggie stuffing towards the centre of the wrap. Top it with some grated cheese and wrap the tortilla's tightly. Similarly, prepare the other two wraps and keep aside. </p><p>2. Next, in a baking pan spread about 2-3 tsp of the enchilada sauce making sure the pan is evenly coated. </p><p>3. Now, place the prepared tortilla wraps over the sauce side by side. Pour in some enchilada sauce over the wraps. Also add in the leftover veggie stuffing and again pour in the remaining enchilada sauce. </p><p>4. Sprinkle a generous amount of cheese on top. Further place the pan in a pre-heated oven and bake at 180 degree Celsius for 20-25 mins. Let it stand for 5-10 mins before serving.</p><p>5. Finally, serve and enjoy <b>veggie enchiladas</b> with sour cream or hot sauce. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-78050979995445957432021-05-12T12:14:00.003+08:002021-05-12T12:14:30.621+08:00Green Grapes Juice<p><b>Green grapes juice</b> is a sweet, tangy and a refreshing summer drink with a good source of potassium and fiber. It also has a wide range of minerals and vitamins and hence provides many health benefits. It is also a weight-loss recipe. So, this summer give it a try to kick start your day. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQ2ZC2eDyO0GMhRwj0UOW8qaPM2vE2J848De027q83EKg9SN51ABtlThtHLMMMz1hxZHA7icS3TrYG8GsfmVhK5u8b2vgwZYalb3pWQt526zPMiVklOl0motoY8JvNg9Mw1jnLrhO1Ko/s4000/IMG_20210511_181343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQ2ZC2eDyO0GMhRwj0UOW8qaPM2vE2J848De027q83EKg9SN51ABtlThtHLMMMz1hxZHA7icS3TrYG8GsfmVhK5u8b2vgwZYalb3pWQt526zPMiVklOl0motoY8JvNg9Mw1jnLrhO1Ko/s320/IMG_20210511_181343.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2 people</b></p><p><b><u>Course:-</u> Beverage</b></p><p><b><u>Cuisine:-</u> World</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>2 cups seedless grapes</p><p>1 1/2 cup water</p><p>1 1/2 tbsp sugar</p><p>A pinch of black salt</p><p>1 tsp lemon juice</p><p>5-6 ice cubes</p><p>A few mint leaves</p><p><br /></p><p><b><u>Method:-</u></b></p><p>1. First, in a blender add 2 cups seedless grapes, 1 1/2 cup water, 1 1/2 tbsp sugar, a pinch of black salt, 1 tsp lemon juice, ice cubes and a few mint leaves. </p><p>2. Blend them until the mixture turns smooth. Next, strain the juice in a bowl using a strainer. </p><p>3. Finally, serve <b>green grapes juice</b> chilled in tall glasses. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-12171362759587623162021-05-04T13:00:00.003+08:002021-05-04T13:00:39.115+08:00Caramel Popcorn<p>This homemade <b>Caramel Popcorn</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS3wFWYHn7cmnWVCfjE_H973YfiUj9HwU7QIBihWSmMEFzB0WIWo4Sg38dTFIN15PeQY15hUBbgSaYaNKTYms3dheyLaZjdHoM2H5nsTyikeDEg1mjooGdu2euw0_wFm5Cnilp15vTDo/s3549/IMG_20210503_172152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2855" data-original-width="3549" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS3wFWYHn7cmnWVCfjE_H973YfiUj9HwU7QIBihWSmMEFzB0WIWo4Sg38dTFIN15PeQY15hUBbgSaYaNKTYms3dheyLaZjdHoM2H5nsTyikeDEg1mjooGdu2euw0_wFm5Cnilp15vTDo/s320/IMG_20210503_172152.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 1 box</b></p><p><b><u>Course:-</u> Dessert, Snacks</b></p><p><b><u>Cuisine:-</u> Western</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1/4 cup unpopped popcorn</p><p>1 tbsp oil</p><p>1/2 cup sugar</p><p>1 tbsp butter</p><p>1/8 tsp salt</p><p>1/8 tsp baking soda</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>5. Once you see bubbles on the caramel, turn off the flame and add 1/8 tsp of baking soda. Mix them well. </p><p>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. </p><p>7. Finally, serve theatre-style <b>caramel popcorn</b> immediately. The caramel popcorn can also be stored in air-tight container for about 2 weeks. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-36853621698393398122021-04-27T12:54:00.000+08:002021-04-27T12:54:36.967+08:00Veggie Quesadilla<p><b>Veggie Quesadilla's</b> 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. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1okhiTnKgJsLhQkDOPYIvZmA9w8oJ8Q5yZ8kUGy6EfIfXuxLlIQ0Mnv0ecuocQeKPnFMySE5che5ogOJRlCnXja1UaVBMAnj2YbdxQIQG-RwUdcG_HlAe0zso6ubemOL2C4eWCVOVKg4/s3684/IMG_20210426_204507%257E3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2677" data-original-width="3684" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1okhiTnKgJsLhQkDOPYIvZmA9w8oJ8Q5yZ8kUGy6EfIfXuxLlIQ0Mnv0ecuocQeKPnFMySE5che5ogOJRlCnXja1UaVBMAnj2YbdxQIQG-RwUdcG_HlAe0zso6ubemOL2C4eWCVOVKg4/s320/IMG_20210426_204507%257E3.jpg" width="320" /></a></div><br /><b><u>Servings:-</u> 2 people</b><p></p><p><b><u>Course:-</u> Starters, Dinner</b></p><p><b><u>Cuisine:-</u> Mexican</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>2 tortillas</p><p>125 gms processed cheese, grated</p><p>1/2 onion, finely chopped</p><p>1/3 capsicum, finely chopped</p><p>1/3 avocado, finely chopped</p><p>1/4 cup kidney beans, chopped</p><p>1/4 cup corn kernels</p><p>1/4 cup coriander leaves, finely chopped</p><p>1/2 tsp dried parsley</p><p>1/4 tsp salt</p><p>1/4 tsp black pepper powder</p><p>1-2 tbsp lemon juice</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>7. Finally, serve <b>veggie quesadilla</b> immediately with salsa dip, guacamole or sour cream. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-51601862015280899882021-04-12T11:51:00.003+08:002021-04-12T11:51:28.599+08:00Aglio e Olio<p><b>Aglio e Olio</b> is a classic <b>Italian</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqOicXSeLMRbCh4AnPtx4N1wU2U-C2XbNBDSA7C0sPu2ZPzF7HCDThpRQbVDEV1fGNFhuCxbGs8OgJdM6b7tgTNWCl167jpg9s0bZ5YvBmTRQeG7oM-UHNbNE17FtMoInCp478akh9m4/s4000/IMG_20210410_210504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqOicXSeLMRbCh4AnPtx4N1wU2U-C2XbNBDSA7C0sPu2ZPzF7HCDThpRQbVDEV1fGNFhuCxbGs8OgJdM6b7tgTNWCl167jpg9s0bZ5YvBmTRQeG7oM-UHNbNE17FtMoInCp478akh9m4/s320/IMG_20210410_210504.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Starters, Main Course</b></p><p><b><u>Cuisine:-</u> Italian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b> </p><p>200-250 gms spaghetti</p><p>3-4 tbsp olive oil</p><p>4-5 garlic cloves, thinly sliced</p><p>1/2-1 tsp chilli flakes</p><p>1 tsp mixed herbs</p><p>2-3 tbsp fresh parsley, chopped</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>3. Drain off the water and keep aside. Do not throw the pasta water as it will be used later. </p><p>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. </p><p>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. </p><p>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. </p><p>7. Finally, serve and enjoy <b>aglio e olio</b> immediately topped with your favourite seasonings. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-4603606043048480932021-04-05T11:16:00.000+08:002021-04-05T11:16:14.118+08:00Vegetable Dalia<p><b>Vegetable Dalia</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCcWH78aNxXS8egxD3Z4ooSfUFl45yNZtUzISPsbLWA53qznVF8OWTaX9cBKLebf2XYo94wIsC5ZQEhqYyyt16Ob_P8JeaOPkMYeOsYl0WQAPU_-U5sLzFal3K_nAbtoofJTNmscX0JE/s3481/IMG_20210401_210416%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2558" data-original-width="3481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCcWH78aNxXS8egxD3Z4ooSfUFl45yNZtUzISPsbLWA53qznVF8OWTaX9cBKLebf2XYo94wIsC5ZQEhqYyyt16Ob_P8JeaOPkMYeOsYl0WQAPU_-U5sLzFal3K_nAbtoofJTNmscX0JE/s320/IMG_20210401_210416%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Breakfast, Dinner</b></p><p><b><u>Cuisine:-</u> Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1 tsp ghee</p><p>1/2 cup dalia/broken wheat</p><p>1 tsp oil</p><p>1 tsp cumin seeds</p><p>A pinch of asafoetida</p><p>1/2 tsp crushed ginger</p><p>2 green chilli, slit</p><p>1 tomato, finely chopped</p><p>2-3 tbsp peas</p><p>1/2 carrot. chopped</p><p>1/2 tsp turmeric powder</p><p>Salt as per taste</p><p>1/2 cup moong dal, soaked</p><p>3-4 cups water</p><p><br /></p><p><b><u>Method:-</u></b> </p><p>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.</p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>6. Cover and pressure cook the dalia for 3-4 whistles or until the dal gets cooked completely. </p><p>7. Finally, serve and enjoy, hot <b>vegetable dalia</b> with curd or have them plain. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-19555473986742852562021-03-31T11:33:00.000+08:002021-03-31T11:33:06.381+08:00Bedmi Poori<p><b>Bedmi Poori</b> is a traditional <b>North-Indian</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8OOQyPPuC8UgPHman_tzvWiER_qKl1ETKZHg3u0BuAPec74sL52Ykvm5QiMdxBPvKdkE15hgheXTyiV4h-pLPMkP-IzTFUNFH1Yxup8UUWWzC5QP0uFMScasWYNynhGs9nSomGXheaA/s3626/IMG_20210325_122257_Bokeh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2852" data-original-width="3626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8OOQyPPuC8UgPHman_tzvWiER_qKl1ETKZHg3u0BuAPec74sL52Ykvm5QiMdxBPvKdkE15hgheXTyiV4h-pLPMkP-IzTFUNFH1Yxup8UUWWzC5QP0uFMScasWYNynhGs9nSomGXheaA/s320/IMG_20210325_122257_Bokeh.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 4-5 people</b></p><p><b><u>Course:-</u> Main Course</b></p><p><b><u>Cuisine:-</u> North-Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1.5 cup atta/wheat flour</p><p>1/2 cup rava</p><p>1/2 cup urad dal</p><p>3-4 dried red chilli</p><p>1/2 tsp black pepper powder</p><p>1.5 tsp cumin seeds</p><p>3/4 tsp coriander powder</p><p>3/4 tsp fennel seeds</p><p>A pinch of asafoetida</p><p>Salt as per taste</p><p>Oil for frying</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>8. Finally, serve and enjoy, hot and crispy <b>bedmi poori</b> with aloo ki sabzi. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-6325735905488314392021-03-24T11:58:00.000+08:002021-03-24T11:58:02.869+08:00Blueberry Banana Smoothie<p><b>Blueberry Banana Smoothie</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit88o0__R7FI0XmMKCKzYVQ2B_U2oHpb7yJTsjgQXyH3ii-Gb-kwu61YBikHv2tEgGC9TTQe1ZfdjmeIp6Geo8jx0on6EvLR4wGTLYaOpNNuf-BaCymWH40RX2tkYhAhYJRyUZElwYr70/s4000/IMG_20210322_165452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit88o0__R7FI0XmMKCKzYVQ2B_U2oHpb7yJTsjgQXyH3ii-Gb-kwu61YBikHv2tEgGC9TTQe1ZfdjmeIp6Geo8jx0on6EvLR4wGTLYaOpNNuf-BaCymWH40RX2tkYhAhYJRyUZElwYr70/s320/IMG_20210322_165452.jpg" /></a></div><br /><p><b><u>Servings:-</u> 2 people</b></p><p><b><u>Course:-</u> Drinks, Smoothie</b></p><p><b><u>Cuisine:-</u> American, World</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1 cup frozen blueberries</p><p>1 banana, halved</p><p>3/4-1 cup vanilla yogurt</p><p>1-2 tbsp chia seeds, soaked</p><p>1-2 tbsp honey (optional)</p><p>2-3 ice cubes</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>2. Pour the <b>blueberry banana smoothie</b> into glasses and serve them immediately. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-69845490356657978822021-03-23T12:40:00.004+08:002021-03-23T13:02:32.221+08:00Mexican Veg Burritos<p><b>Mexican Veg Burrito</b> is a simple and easy wholesome <b>Mexican</b> recipe prepared with leftover rice, rajma spread, guacamole and tomato salsa. A recipe which is liked by everyone of all age groups. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZE4GFy-qScdiy24lTCdCYlXbR7OuAXg2Luw1nfzBJQNzpncPLgUlBzUk20_KNFtLG7KuwkrmSeROS9qo2pdl_n6JQTqbHDXFR8U38emPWjZ45MyJG0dVsfSE1QWX3mG7XPVtpVCiFVXI/s3576/IMG_20210322_203451%257E2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2680" data-original-width="3576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZE4GFy-qScdiy24lTCdCYlXbR7OuAXg2Luw1nfzBJQNzpncPLgUlBzUk20_KNFtLG7KuwkrmSeROS9qo2pdl_n6JQTqbHDXFR8U38emPWjZ45MyJG0dVsfSE1QWX3mG7XPVtpVCiFVXI/s320/IMG_20210322_203451%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2 burritos</b></p><p><b><u>Course:-</u> Snacks, Street Food</b></p><p><b><u>Cuisine:-</u> Mexican</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p><b><u>For Rajma Spread:</u></b></p><p>1 tsp oil</p><p>1/4 tsp cumin seeds</p><p>1-2 garlic clove, finely chopped</p><p>1/2 onion, finely chopped</p><p>1 tsp salt</p><p>1 tsp mexican seasonings</p><p>1 tomato, finely chopped</p><p>1 cup boiled rajma/kidney beans</p><p>1-2 tbsp water</p><p>3/4 tsp red chilli powder</p><p><b><u>For Rice:</u></b></p><p>1 tbsp oil/butter</p><p>1-2 garlic clove. finely chopped</p><p>1/2 onion, finely chopped</p><p>1-2 green chilli, finely chopped</p><p>1.5 tsp salt</p><p>1 tsp cumin powder</p><p>3/4 tsp red chilli powder</p><p>1 tsp mexican seasonings</p><p>1/2 cup mixed sweet corn and green peas</p><p>1-1.5 cup cooked rice</p><p><b><u>For Tomato Salsa:</u></b></p><p>1.5 tomato, finely chopped</p><p>1/2 onion, finely chopped</p><p>1-2 green chilli, finely chopped</p><p>2 tbsp coriander leaves, finely chopped</p><p>1 tsp salt</p><p>2-3 tsp tomato ketchup</p><p><b><u>For Guacamole:</u></b></p><p>1 avocado, ripened</p><p>1 onion, small, finely chopped</p><p>1 tomato, small, finely chopped</p><p>1 tsp green chilli, finely chopped</p><p>1 garlic clove, finely chopped</p><p>1/4 tsp black pepper powder</p><p>2 tbsp coriander leaves, finely chopped</p><p>2 tsp lemon juice</p><p>2 tsp olive oil</p><p>Salt as required</p><p><b><u>Other Ingredients:</u></b></p><p>2 tortilla wraps</p><p>2 cheese cubes, shredded</p><p><br /></p><p><b><u>Method:-</u></b></p><p><b><u>To make Rajma Spread:</u></b></p><p>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. </p><p>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. </p><p>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.</p><p>4. Further transfer the mixture to a grinder and grind them to a thick paste. Keep the rajma spread aside. </p><p><b><u>To make Rice:</u></b></p><p>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. </p><p>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. </p><p>3. Now, add 1-1.5 cup cooked rice and mix them well. Switch off the flame and keep the rice aside. </p><p><b><u>To make Tomato Salsa:</u></b></p><p>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. </p><p>2. Next, add 1 tsp salt and 2-3 tsp tomato ketchup. Mix the ingredients well. The tomato salsa is ready. </p><p><b><u>To make Guacamole:</u></b></p><p>1. First, cut the avocado into two equal parts. Remove the pulp with the help of a spoon. Chop them into small pieces. </p><p>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. </p><p>3. Next, add the chopped avocado and mix them well. Mash the avocado while mixing. Keep the guacamole aside. </p><p><b><u>To make Burrito Roll:</u></b></p><p>1. First, in a work surface place a tortilla wrap. Now, spread 1.5 tbsp of the rajma mixture over the wrap. </p><p>2. Next, place 2-3 tbsp rice, 2 tbsp tomato salsa, 1 tbsp guacamole and a generous amount of shredded cheese.</p><p>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.</p><p>4. Finally, serve and enjoy <b>Mexican Veg Burritos</b> immediately. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-82332702254432747412021-03-19T12:12:00.000+08:002021-03-19T12:12:26.983+08:00Dal Makhani<p><b>Dal Makhani</b> is one of the most famous <b>North-Indian</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DlLgnRYK6KtDuda-CreLXgULmToOdUMiodDLE-uBhuLvxLphq_hgY5f4CHfALJQ6A25AIEGLreXLZokDx3HBa3J5TaVt78yh9KzaKJDPS5j7PnvvWQ47-Yr6OvMCu3v8fme-zLVKkro/s3186/IMG_20210318_130048%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2864" data-original-width="3186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DlLgnRYK6KtDuda-CreLXgULmToOdUMiodDLE-uBhuLvxLphq_hgY5f4CHfALJQ6A25AIEGLreXLZokDx3HBa3J5TaVt78yh9KzaKJDPS5j7PnvvWQ47-Yr6OvMCu3v8fme-zLVKkro/s320/IMG_20210318_130048%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Main Course</b></p><p><b><u>Cuisine:-</u> North-Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p><b><u>For pressure cooking:</u></b></p><p>1/2 cup whole black urad dal</p><p>1/8 cup kidney beans</p><p>Salt to taste</p><p>2-2.5 cups water</p><p><b><u>For dal makhani:</u></b></p><p>1-1.5 tbsp ghee</p><p>1 bay leaf, small</p><p>1.5 tomatoes, finely chopped</p><p>3/4 tsp ginger-garlic paste</p><p>3/4 onion, finely chopped</p><p>1/4 tsp turmeric powder</p><p>3/4 tsp coriander powder</p><p>1/4 tsp cumin powder</p><p>3/4 tsp red chilli powder</p><p>Salt to taste</p><p>Water as required</p><p>1-2 tbsp fresh cream</p><p>A few coriander leaves, finely chopped</p><p><b><u>For tempering:</u></b></p><p>1 tbsp ghee</p><p>A pinch of asafoetida</p><p>1/2 tsp red chilli powder</p><p>1/8 tsp garam masala</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>7. Finally, serve <b>dal makhani</b> with butter naan, parathas or jeera rice. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-21434046840901860292021-03-16T12:48:00.000+08:002021-03-16T12:48:05.137+08:00Pumpkin Cake<p><b>Pumpkin Cake</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfVf5E_OBAZs6GuXBwHF7V4KD9ta7drXE4ihZbAsLG2TUPFhLSCtPqiZKxBOXkeaRvpYxVKxUlMOk3-JEhgIIdw1nYBxlYoMKRGEqT_rJHvFlXFo3pd59OkZ1hY9yP6crFEOTdAig4EA/s3460/IMG_20210315_175407%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfVf5E_OBAZs6GuXBwHF7V4KD9ta7drXE4ihZbAsLG2TUPFhLSCtPqiZKxBOXkeaRvpYxVKxUlMOk3-JEhgIIdw1nYBxlYoMKRGEqT_rJHvFlXFo3pd59OkZ1hY9yP6crFEOTdAig4EA/s320/IMG_20210315_175407%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 1 cake</b></p><p><b><u>Course:-</u> Dessert</b></p><p><b><u>Cuisine:-</u> American, World</b></p><p><br /></p><p><b><u>Ingredients:-</u></b> </p><p>1.5 cup wheat flour</p><p>1 tsp baking powder</p><p>1/2 tsp baking soda</p><p>1 cup pumpkin puree</p><p>1/2 cup + 3 tbsp sugar</p><p>1/2 tsp cinnamon powder</p><p>A pinch of salt</p><p>1 tsp vanilla essence</p><p>1 tbsp lemon juice/vinegar</p><p>1/4 cup oil</p><p>1/4 cup water</p><p>A few chopped walnuts</p><p>A few chocolate chips</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>4. Pre-heat the oven at 180 degree Celsius for 15 mins. Next, add 1/4 cup water and mix well. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>9. Finally, slice and serve the <b>pumpkin cake</b> immediately. Refrigerate the remaining cake in an air-tight container and enjoy the cake for about a week. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-91162057986120232742021-03-11T12:42:00.001+08:002021-03-11T13:02:27.730+08:00Hara Bhara Kabab<p><b>Hara Bhara Kabab</b> is an easy <b>North-Indian</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjvzAP2zAE99RNqsd5_FYOQxOamwxABDpo5HYbNjGUlW9A37isMD7wZdWSUK6hDZ2V2uaR0YmUVp58gXHOQ1KMz2P7Lt8jloj7Ts0Q72wU6ddm9R3PM_PJmQAY1vWEEOFNWWHStbcpjI/s4000/IMG_20210310_165926%257E2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjvzAP2zAE99RNqsd5_FYOQxOamwxABDpo5HYbNjGUlW9A37isMD7wZdWSUK6hDZ2V2uaR0YmUVp58gXHOQ1KMz2P7Lt8jloj7Ts0Q72wU6ddm9R3PM_PJmQAY1vWEEOFNWWHStbcpjI/s320/IMG_20210310_165926%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Breakfast, Snacks, Starters</b></p><p><b><u>Cuisine:-</u> Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1/2 bunch palak leaves/spinach</p><p>1 tsp oil</p><p>1 green chilli, chopped</p><p>1/2 capsicum, finely chopped</p><p>1/3 cup peas</p><p>1 potato, boiled and mashed</p><p>1/3 cup paneer/cottage cheese, crumbled</p><p>2 tbsp coriander leaves, finely chopped</p><p>1 tbsp cornflour</p><p>2 tbsp breadcrumbs</p><p>1/4 tsp red chilli powder</p><p>1/4 tsp coriander powder</p><p>1/2 tsp amchur/dry mango powder</p><p>1/4 tsp garam masala</p><p>1/8 tsp turmeric powder</p><p>Salt as per taste</p><p>1/2 cup breadcrumbs, for coating</p><p>4-5 cashews, halved</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>3. Next, add peas or any vegetables of your choice and saute them for 4-5 mins or until the moisture disappears completely. </p><p>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. </p><p>5. Now, transfer the paste to a mixing bowl. Add the mashed potato, crumbled paneer, chopped coriander leaves, breadcrumbs and cornflour. </p><p>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.</p><p>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. </p><p>8. Press and place a cashew in the centre. Next, in hot oil deep fry the patties on medium flame, stirring occasionally in between. </p><p>9. Take off the kabab as soon as the cashew turns golden brown. Drain the kababs onto a kitchen paper towel. </p><p>10. Finally, serve and enjoy, hot and crispy <b>hara bhara kabab</b> with tamarind chutney and masala tea. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-77280535667664687902021-03-08T12:49:00.003+08:002021-03-08T12:49:43.995+08:00Moonglet<p><b>Moonglet</b> is a simple, easy and healthy vegetarian recipe made with moong beans/lentils. A famous <b>North-Indian</b> street food breakfast recipe served with a choice of coriander chutney, tamarind chutney or tomato ketchup. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6HQEd1Nil8qf0XEgGbWYxjZz0-V2qD1kCl1jY7DRR14J2lR0uFETrMjDPIkS9966qpvQ3lfUrrgoj-2fD-I9fEBQz_QfqsPrkFgo88z8sTNQMw3VnWX7c6esOB3sFMQL3juEayNGPrw/s3325/IMG_20210308_093242%257E3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6HQEd1Nil8qf0XEgGbWYxjZz0-V2qD1kCl1jY7DRR14J2lR0uFETrMjDPIkS9966qpvQ3lfUrrgoj-2fD-I9fEBQz_QfqsPrkFgo88z8sTNQMw3VnWX7c6esOB3sFMQL3juEayNGPrw/s320/IMG_20210308_093242%257E3.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Breakfast</b></p><p><b><u>Cuisine:-</u> Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1 cup moong dal</p><p>1/4 tsp turmeric powder</p><p>2 tbsp rice flour</p><p>Salt as per taste</p><p>1/2 tsp cumin seeds</p><p>2 green chilli, finely chopped</p><p>1/2 onion, finely chopped</p><p>1/2 tomato, finely chopped</p><p>2-3 tbsp capsicum, finely chopped</p><p>2 tsp oil</p><p>1/2 tsp eno</p><p>2 tbsp water</p><p>A pinch of red chilli powder</p><p>2 tbsp coriander leaves, finely chopped</p><p>1 tbsp butter</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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.</p><p>7. Finally, serve and enjoy <b>moonglet</b> with tomato ketchup, coriander chutney or tamarind chutney. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-42603279220095092021-03-01T12:17:00.000+08:002021-03-01T12:17:06.903+08:00Veg Pinwheel Tikki<p><b>Veg Pinwheel Tikki</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4hqLRi6X1z41JHMpe4ZxyYqqSfzSjeA81uBAEW8OI5vg00N6cqzcEchEcGEA9u_3r4hkDyroJlwULo05nuuCTj5psBl-hqg8Kb0hi4jVUsjcjinm4kMLMh6WovRiEI9IQsSIXF9yjsM/s3546/IMG_20210220_101724%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2524" data-original-width="3546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4hqLRi6X1z41JHMpe4ZxyYqqSfzSjeA81uBAEW8OI5vg00N6cqzcEchEcGEA9u_3r4hkDyroJlwULo05nuuCTj5psBl-hqg8Kb0hi4jVUsjcjinm4kMLMh6WovRiEI9IQsSIXF9yjsM/s320/IMG_20210220_101724%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 9-10 pieces</b></p><p><b><u>Course:-</u> Breakfast, Snacks</b></p><p><b><u>Cuisine:-</u> Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p><b><u>For the dough:</u></b></p><p>1 cup wheat flour/atta</p><p>1/2 tsp chilli flakes</p><p>1/4 tsp salt</p><p>1 tbsp oil</p><p>Water as required</p><p><b><u>For veg stuffing:</u></b></p><p>1 potato, small, boiled and mashed</p><p>1/4 carrot, grated</p><p>1/4 capsicum, finely chopped</p><p>2 tbsp cabbage, finely chopped</p><p>1/4 onion, finely chopped</p><p>1 tbsp coriander leaves, finely chopped</p><p>1/4 tsp red chilli powder</p><p>1/8 tsp black pepper powder</p><p>1/4 tsp chaat masala</p><p>1/4 tsp cumin powder</p><p>1/4 tsp salt</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>5. Now, after 30 mins, knead the dough again. Take the dough on a platform and dust it with some wheat flour. </p><p>6. Roll the dough slightly thick, dusting wheat flour in between if required. Further spread the prepared stuffing uniformly leaving the sides. </p><p>7. Next, roll tight making sure the stuffing does not come out. Further cut them into 2 inch pieces and flatten slightly. </p><p>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. </p><p>9. Finally, serve and enjoy <b>veg pinwheel tikki</b> with tomato ketchup or coriander chutney. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-6530806171643489522021-02-24T12:28:00.002+08:002021-02-24T12:28:33.538+08:00Paneer Tikka<p><b>Paneer Tikka</b> is a popular <b>North-Indian</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfp2jjcWJZnj8WQTcQjt6dj_EPGvdWMNYHIdVt_9nDMl7Tm_S6y_h7Mj1BJgrOwGytdpTkic5boKIbuOpAGlPX3HmUeuNlvEPuSMPVcPk5OTVM9J1Ezt43mjaVGIVjNDRVwxqBKTKB3U/s4000/IMG_20210221_195532%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfp2jjcWJZnj8WQTcQjt6dj_EPGvdWMNYHIdVt_9nDMl7Tm_S6y_h7Mj1BJgrOwGytdpTkic5boKIbuOpAGlPX3HmUeuNlvEPuSMPVcPk5OTVM9J1Ezt43mjaVGIVjNDRVwxqBKTKB3U/s320/IMG_20210221_195532%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2-3 people</b></p><p><b><u>Course:-</u> Starters</b></p><p><b><u>Cuisine:-</u> Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1/2 cup hung curd</p><p>1-2 tbsp yogurt, thick</p><p>1/2 tsp turmeric powder</p><p>1 tsp red chilli powder</p><p>1/2 tsp coriander powder</p><p>1/4 tsp cumin powder</p><p>1/2 tsp garam masala</p><p>1/2 tsp kasuri methi</p><p>1/2 tsp chaat masala</p><p>1 tsp ginger-garlic paste</p><p>1/4 tsp carom seeds</p><p>2 tbsp gram flour/besan, roasted</p><p>1 tbsp lemon juice</p><p>Salt to taste</p><p>1 tsp oil</p><p>1/2 onion, petals</p><p>1/4 capsicum, red, green and yellow, cubed</p><p>8-10 cubes paneer</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>7. Finally, sprinkle some chaat masala and serve <b>paneer tikka</b> immediately. </p><p><br /></p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-56875839016491681312021-02-22T11:42:00.005+08:002021-02-22T11:58:32.062+08:00Strawberry Yogurt Smoothie<p><b>Strawberry Yogurt Smoothie</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSz3CwHuDfDsBrBe6CWiBJUpyL6iywC7upaX2MkpYp7rAFJCh6AOa3fEwT7yY3pswaODL93v-kZ8qhLC5uaRJVA7PFDbiT3gYBcRXPxDBy0Xid3ZuItBK9F4VQ2rlGdoeaFU04Sc-t1E/s4000/IMG_20210220_163632.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSz3CwHuDfDsBrBe6CWiBJUpyL6iywC7upaX2MkpYp7rAFJCh6AOa3fEwT7yY3pswaODL93v-kZ8qhLC5uaRJVA7PFDbiT3gYBcRXPxDBy0Xid3ZuItBK9F4VQ2rlGdoeaFU04Sc-t1E/s320/IMG_20210220_163632.jpg" /></a></div><br /><p><b><u>Servings:-</u> 2 glasses</b></p><p><b><u>Course:-</u> Breakfast, Drinks</b></p><p><b><u>Cuisine:-</u> American</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1.5 cups strawberries, stems discarded</p><p>1 kiwi</p><p>3/4-1 cup yogurt, unsweetened</p><p>1.5-2 tbsp honey</p><p><br /></p><p><u><b>Method:-</b></u></p><p></p><ul style="text-align: left;"><li>Add the strawberries, kiwi, yogurt and honey to a blender. Blend them until the ingredients turn smooth. </li><li>Serve the <b>strawberry yogurt smoothie</b> immediately. </li></ul><p></p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-64791975468376973742021-02-15T13:09:00.002+08:002021-02-15T13:09:48.704+08:00Paneer Wrap<p><b>Paneer Wrap</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjaWSeZF98FNN39pBh49oz6pb1a6CsR1VpLy6jY5aEjH2gKG6FXOKONctXw3tyicFiT9rKZgQNM0maw6oZdmlDiQEsjAN4cgGDKGkDffjKGQdjjMwnyiIewdfxW1EyTanaVQ9mmuIMJA/s3794/IMG_20210214_205647%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2616" data-original-width="3794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjaWSeZF98FNN39pBh49oz6pb1a6CsR1VpLy6jY5aEjH2gKG6FXOKONctXw3tyicFiT9rKZgQNM0maw6oZdmlDiQEsjAN4cgGDKGkDffjKGQdjjMwnyiIewdfxW1EyTanaVQ9mmuIMJA/s320/IMG_20210214_205647%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2 people</b></p><p><b><u>Course:-</u> Snack</b></p><p><b><u>Cuisine:-</u> Indian Street Food</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p><b><u>For Paneer Stuffing:</u></b></p><p>1 tbsp butter</p><p>1 cup paneer, cubed</p><p>2 tsp oil</p><p>1 onion, finely chopped</p><p>1 tsp ginger-garlic paste</p><p>1 cup tomato pulp</p><p>1/4 tsp turmeric powder</p><p>1/2 tsp red chilli powder</p><p>1/2 tsp coriander powder</p><p>1/4 tsp cumin powder</p><p>1/2 tsp garam masala</p><p>1/2 tsp salt</p><p>1/2 capsicum, sliced</p><p>2 tbsp coriander, finely chopped</p><p><b><u>For Wrap Masala:</u></b></p><p>1/2 tsp red chilli powder</p><p>1/4 tsp turmeric powder</p><p>1/2 tsp cumin powder</p><p>1/2 tsp coriander powder</p><p>1/2 tsp garam masala</p><p>1/2 tsp chaat masala</p><p>1/2 tsp amchur/dry mango powder</p><p>1/4 tsp salt</p><p><b><u>Other Ingredients:</u></b></p><p>2 wrap</p><p>2 tbsp eggless mayonnaise</p><p>2 tbsp tandoori sauce</p><p>2 tbsp cabbage, shredded</p><p>2 tbsp carrot, grated</p><p>2 tbsp onion, sliced</p><p>2 tsp lemon juice</p><p>2 cheese cubes, grated</p><p><br /></p><p><b><u>Method:-</u></b></p><p><b><u>Paneer Stuffing Preparation:</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>4. Further add a cup of tomato pulp. Prepare tomato pulp by blending 2 ripened tomatoes into a smooth paste. </p><p>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. </p><p>6. Cover and simmer for 7-8 mins. Further add 2 tbsp coriander leaves and mix them well. The <b>paneer stuffing</b> is ready. </p><p><b><u>Wrap Masala Preparation:</u></b></p><p>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. </p><p>2. Mix all the spices very well. The <b>wrap masala</b> is ready. </p><p><b><u>Paneer Wrap Preparation:</u></b></p><p>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. </p><p>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. </p><p>3. Now, sprinkle some wrap masala and add in a tsp of lemon juice. Further add in a cube of grated cheese uniformly. </p><p>4. Roll them tight making sure that the stuffing does not come out. Tuck the ends very well making it well secured. </p><p>5. Finally, cut the wrap into 2 halves and serve and enjoy <b>paneer wrap</b> immediately.</p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-68779132685747492212021-02-10T12:45:00.002+08:002021-02-10T12:45:58.447+08:00Rabri<p><b>Rabri</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMaVcnVBzxrIEXQSiOiaksG2kJhur2QOLYjugRKIQmJx9qCXfAwBEqNZyaYKIOFbl71M6r8nbcr0_KFnjn0Bgg7l_xA47lJyZVHnxV3TzMR4fngJIKIiGc8Onz81WHMjb_PqXjLJqitk/s2891/IMG_20210209_181957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2717" data-original-width="2891" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMaVcnVBzxrIEXQSiOiaksG2kJhur2QOLYjugRKIQmJx9qCXfAwBEqNZyaYKIOFbl71M6r8nbcr0_KFnjn0Bgg7l_xA47lJyZVHnxV3TzMR4fngJIKIiGc8Onz81WHMjb_PqXjLJqitk/s320/IMG_20210209_181957.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 4 people</b></p><p><b><u>Course:-</u> Sweet</b></p><p><b><u>Cuisine:-</u> Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1 litre milk, full cream</p><p>1/4 cup sugar</p><p>1/2 tsp cardamom powder</p><p>2 tbsp saffron milk</p><p>5 pistachios, chopped</p><p>5 cashews, chopped</p><p>5 almonds, chopped</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>7. Finally, serve chilled <b>rabri</b> garnished with chopped dry fruits. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-45944376912897004452021-02-08T12:37:00.000+08:002021-02-08T12:37:43.544+08:00Chilli Mushroom<p><b>Chilli Mushroom</b> is an <b>Indo-Chinese</b> 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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCybslwqC54c_d_K3PEaaVt2kl2iVoyA47UCKpc08V3GwhpzJR3fs43BHQQUUaezxv36Uj0uFKY-fkoL-sqG4wd5CN75o72AoUnI_O1Su8GUOquz1KbbqL-pPFC0q8qFTXwaZd2iLB_U/s4000/IMG_20210206_220047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCybslwqC54c_d_K3PEaaVt2kl2iVoyA47UCKpc08V3GwhpzJR3fs43BHQQUUaezxv36Uj0uFKY-fkoL-sqG4wd5CN75o72AoUnI_O1Su8GUOquz1KbbqL-pPFC0q8qFTXwaZd2iLB_U/s320/IMG_20210206_220047.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2 people</b></p><p><b><u>Course:-</u> Starters</b></p><p><b><u>Cuisine:-</u> Indo-Chinese</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p><b><u>For Deep Frying:</u></b></p><p>1/2 cup all purpose flour/maida</p><p>1/4 cup corn flour</p><p>1/4 tsp red chilli powder</p><p>1/4 tsp black pepper powder</p><p>1/4 tsp ginger-garlic paste</p><p>1/4 tsp salt</p><p>1/2 cup water</p><p>8 mushrooms, halved</p><p><b><u>Other Ingredients:</u></b></p><p>3 tsp oil</p><p>2 garlic cloves, finely chopped</p><p>1 inch ginger, finely chopped</p><p>1 green chilli, slit</p><p>3-4 tbsp spring onion, chopped</p><p>1/4 onion, petals</p><p>1/4 capsicum, cubed</p><p>1.5 tbsp tomato ketchup</p><p>1 tsp chilli sauce</p><p>1 tbsp vinegar</p><p>1 tbsp soya sauce</p><p>1/4 tsp black pepper powder</p><p>1/4 tsp sugar</p><p>1/4 tsp salt</p><p>1 tsp corn flour</p><p>2 tbsp water</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>2. Now, add 1/2 cup water and prepare a smooth lump-free batter. Next, dip in the mushroom pieces and coat them well. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>8. Finally, serve <b>chilli mushroom</b> garnished with some chopped spring onions immediately. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-66453792012146949302021-02-02T12:49:00.001+08:002021-02-02T12:49:41.486+08:00Banana Smoothie<p>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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxVkAKwG8-cO7EIHmQI99-Y6j6k9uHmqm9Wh_PWFPIk5S6zWW4cCYBMIg5PRphmSf0ri1DKZIiwcMUCLYEG2ANhxO_9wFuFnDKdqPpQiLhTUReWaFkwR1TnrLLK8rfxpofOUn_6D951Q/s4000/IMG_20210201_163543%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxVkAKwG8-cO7EIHmQI99-Y6j6k9uHmqm9Wh_PWFPIk5S6zWW4cCYBMIg5PRphmSf0ri1DKZIiwcMUCLYEG2ANhxO_9wFuFnDKdqPpQiLhTUReWaFkwR1TnrLLK8rfxpofOUn_6D951Q/s320/IMG_20210201_163543%257E2.jpg" width="320" /></a></div><br /><p><b><u>Servings:-</u> 2 people</b></p><p><b><u>Course:-</u> Beverages</b></p><p><b><u>Cuisine:-</u> International</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>1 cup cold milk</p><p>6 almonds</p><p>1 tsp kishmish/dry grapes</p><p>6 cashews</p><p>6 pistachios</p><p>2 ripened banana, sliced</p><p>1 tbsp honey</p><p><br /></p><p><b><u>Method:-</u></b></p><p>1. Firstly, in a bowl soak 6 almonds, 1 tsp kishmish, 6 cashews and 6 pistachios in warm water for 25-30 mins. </p><p>2. Next, transfer the soaked nuts in a blender. Further add 2 sliced ripened banana, 1 tbsp honey and a cup of cold milk.</p><p>3. Blend them smooth making sure that the dry fruits have been blended well. </p><p>4. Finally, pour the <b>banana smoothie</b> in a tall glass and serve immediately. </p><p><br /></p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-63539636863062911752021-01-24T12:50:00.001+08:002021-01-24T12:59:01.278+08:00Dum Aloo<p>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. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLwKwVZyP3c79FN6kIeWejvm3IovvGPG7rLXwwuwmF436MecDs-dfKxUfe63vdsMX3Wl-Iv4kCfv3SoJgFYDql5G7HSl1P7WpwpReqnF8LKf_Bvwyt9t3F_aBxgGlmT8qdHI7-WVeEcU/s3666/IMG_20210123_131956%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2466" data-original-width="3666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLwKwVZyP3c79FN6kIeWejvm3IovvGPG7rLXwwuwmF436MecDs-dfKxUfe63vdsMX3Wl-Iv4kCfv3SoJgFYDql5G7HSl1P7WpwpReqnF8LKf_Bvwyt9t3F_aBxgGlmT8qdHI7-WVeEcU/s320/IMG_20210123_131956%257E2.jpg" width="320" /></a></div><br /><b><u>Servings:-</u> 2-3 people</b><p></p><p><b><u>Course:-</u> Curry</b></p><p><b><u>Cuisine:-</u> North Indian</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p><b>For Frying Aloo:</b></p><p>8-10 baby potatoes</p><p>2 cups water</p><p>1/2 tsp salt</p><p>3-4 tbsp oil</p><p>1 tsp red chilli powder</p><p>1/2 tsp turmeric powder</p><p><b>For Masala Paste:</b></p><p>1 inch cinnamon</p><p>2 cloves</p><p>2 cardamom</p><p>1/2 onion, chopped</p><p>1/2 tsp ginger-garlic paste</p><p>1 large tomato, finely chopped</p><p>8 cashews</p><p><b>For Dum Aloo:</b></p><p>1 tsp oil</p><p>3/4 tsp cumin seeds</p><p>1 tsp red chilli powder</p><p>1/4 tsp turmeric powder</p><p>3/4 tsp coriander powder</p><p>Salt as per taste</p><p>1/4 tsp cumin powder</p><p>2-3 tbsp curd</p><p>1 tsp kasuri methi</p><p>3/4 cup water</p><p>A few coriander leaves, finely chopped</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>10. Finally, garnish <b>dum aloo</b> with chopped coriander leaves and serve them hot with roti's or naan. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0tag:blogger.com,1999:blog-2239935567023932389.post-67711360679921477782021-01-19T12:38:00.001+08:002021-01-19T12:38:50.313+08:00Corn Toast<p>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. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8OWO-lDpiu8tTwlMztVHCCNi1gUi823sk6aUOZeXRw3LhjVVKJvz8xbuYe4A7dTP265sBUTTwDHLHYE0s-_hWjjLqMR3Unwki1fAuHbmv2epcrSIRy39Rsvbc8UevVjicWnMgghvXcw/s4000/IMG_20210119_093249_Bokeh%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8OWO-lDpiu8tTwlMztVHCCNi1gUi823sk6aUOZeXRw3LhjVVKJvz8xbuYe4A7dTP265sBUTTwDHLHYE0s-_hWjjLqMR3Unwki1fAuHbmv2epcrSIRy39Rsvbc8UevVjicWnMgghvXcw/s320/IMG_20210119_093249_Bokeh%257E2.jpg" /></a></div><br /><p><b><u>Servings:-</u> 2 people</b></p><p><b><u>Course:-</u> Breakfast, Snacks</b></p><p><b><u>Cuisine:-</u> World</b></p><p><br /></p><p><b><u>Ingredients:-</u></b></p><p>5 slices bread</p><p>1/4 cup capsicum, finely chopped</p><p>1/2 cup sweet corn, boiled</p><p>3/4 cup milk</p><p>1/2 tsp black pepper powder</p><p>1 tbsp butter</p><p>1 tsp all purpose flour/maida</p><p>1/2 tsp oregano</p><p>Salt to taste</p><p>2 cubes cheese, grated</p><p><br /></p><p><b><u>Method:-</u></b></p><p>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. </p><p>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. </p><p>3. Next, add the finely chopped capsicum and boiled sweet corn to the white sauce and keep aside. </p><p>4. Pre-heat the oven at 180 degree Celsius for 10 mins. Now, take the bread slices and cut them into triangles. </p><p>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. </p><p>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. </p><p>7. Finally, serve hot <b>corn toast</b> immediately with tomato ketchup or as it is. </p>Anjali Kalanihttp://www.blogger.com/profile/10320933626069844426noreply@blogger.com0