BREAD PUDDING

BREAD PUDDING

 

Ingredients:

bread 3 pieces

butter 2 tbsp

cinnamon (dalcheeni) powder a pinch

custard powder 1 tbsp

eggs 2

milk 2 cups

sugar 3tbsp

vanilla essence 1/2tsp

 

Method:

In a bowl take milk,butter mix well, take custard powder in a bowl add milk and make a paste mix this mixture to milk mixture keep aside.

In another bowl break eggs add cinn powder, vanilla essence, sugar mix all of these now add milk mixture and mix well.

Now in a microwave bowl add bread cut into small pieces, add rasins,now pour the mixture half and repeat the same again see that the bread is completely disolve in milk mixture.

 keep the bowl in oven at 340F for 40 min or till it changes its colour to light golden brown.

 

GOBHI MANCHURIAN

GOBHI MANCHURIAN





　
Ingredients:


Cauliflower florets, blanched in hot water - 1 cup
All purpose flour (maida)- ½ cup
Cornstarch - ¼ cup
Salt - to taste
Pepper powder (Kali mirch) - 1 tsp
Light Soya Sauce - 1 tsp
Oil for deep frying


For making the sauce:


Ginger, finely chopped - ½ tsp
Garlic, finely chopped - ½ tsp
Green chillies, finely chopped - ½ tsp
Celery, finely chopped - 1 tbsp
Onions, finely chopped - 2 tbsp
Green bell pepper or capsicum finely chopped - 1 no
Peppercorn, crushed - ½ tsp
Light Soya sauce - ½ tsp
Dark Soya sauce - ½ tsp
Sugar - pinch
Vinegar - 1 tbsp
Chilli paste - ½ tsp
Green Chilli sauce - ½ tsp
Coriander leaves, for garnishing - few
Spring onions, finely chopped - 1 tbsp




Method:

Cut cauliflower into florets and blanch them in hot water.


For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, pepper powder and little light soya sauce.

Add little water and make into a thick paste.

Pour the batter on the cauliflower florets and mix.

Heat oil in a pan for deep frying the florets; when the oil is hot, deep fry the batter coated florets until they slightly change colour. Remove and again deep fry the florets for the second time to make them crispy.


For making the sauce:

Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic ,celery, chopped green chillies, chopped onions, sauté until transparent, salt, finely chopped bell pepper, crushed pepper, light soya sauce, dark soya sauce, sugar, vinegar, chilli paste, chilli sauce and mix well.

Add the double fried cauliflower florets into the sauce and toss well.

Sprinkle some coriander leaves and finely chopped spring onions and toss well.

Serve hot.



　

LAVA FLOW MOCKTAIL

LAVA FLOW MOCKTAIL

 

Indregients:

100ml pineapple juice

6-7 fresh or frozen strawberries

1 banana

100ml coconut milk or coconut cream

Method:

In a blender blend strawberries and pineapple juice together pour into a glass and set aside

Blend together one small banana coconut milk or coconut cream and

Crushed ice

Pour on top of strawberries slowly to create lava flow effect

Garnish with a piece of pineapple or strawberry

 

MAMA MOJITO MOCKTAIL

MAMA MOJITO MOCKTAIL





 


Ingredients:


2 cups water

1 1/2 cups white sugar

2 cups mint leaves, chopped

2 cups lime sherbet, softened

1 cup lime juice

1 cup water

8 cups club soda

lime slices for garnish

　

Method:
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes or you can boil it on gas stove.
 Stir the mint into the water; let stand for 5 minutes.
Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined.
 Pour the mint-infused syrup into the mixture.
Add club soda and stir.
Serve over ice.
Garnish with lime slices.

PLUM MARGARITA

PLUM MARGARITA








Ingredients:
3-4 plums
6 tablespoon Sugar (Adjust according to taste)
2 cup water
1 tablespoon Roasted cumin seed powder (Jeera Powder)
salt to taste (black or regular)
pinch of black pepper powder
lime juice to taste


Method:
1.Cut the plums, roughly into pieces take out the seed and boil the plums with sugar in a cup of water. Let it cool down completely. 2.Next take boiled plums mixture in a blender and blend it until very smooth.
3.Strain the juice using a fine mesh strainer and serve.
4.Add lime juice, Jeera(cumin seed) Powder, black pepper powder, and salt along with another cup of water. Mix well.
6.Taste and adjust the sugar and lime juice to achieve a pleasant sweet and tart flavour.
7.Let the blended mixture chill in the refrigerator for at least 30 minutes.
Note: you can also combine plums with other fruits like apples, peaches, etc..to make a mocktail

CHEESE STUFFED MUSHROOMS VADA

CHEESE STUFFED MUSHROOMS VADA

Ideal both for tea time as well as starter/ appetizer for parties. These fritters are easy to make, delicious in taste. I have used button mushrooms for these fritters and stuffed it with cheese filling. For healthy vadapav, You can use it as vada in vadapav to replace potato vada.

 

 

 

Ingredients:

·       1/2 cup grated cheese

·       1 teaspoon chopped green chilli

·       2 teaspoon chopped garlic cloves

·       2 tablespoon chopped celery

·       salt to taste

·       1/4 teaspoon ground black pepper

·       oil for deep frying

·       1/2 cup gram flour

·       1 tablespoon rice flour (optional)

·       1/4 teaspoon turmeric powder

·       pinch of asafetida

·       8-10 fresh big button mushrooms

Method:

Combine Cheese, chopped green chili, garlic and celery, salt and ground black pepper and keep aside.

Meanwhile heat the oil in a deep frying pan for vada / fritters.

For the outer coating, combine gram flour, rice flour, asafetida, salt and turmeric powder in a bowl, add 1 tablespoon of hot oil and make thick batter using water.

Take out stem of button mushroom and in that hole, fill the stuffing of cheese mixture. Repeat this with each mushroom.

Dip each cheese stuffed mushroom into the batter and allow it to coat the mixture well.

Deep fry in hot oil on medium flame till golden brown. Drain on kitchen paper and keep aside.

Serve hot with tomato ketchup or any tangy / spicy sauce.

 

GARLIC BREAD

GARLIC BREAD




 


Ingredients:
Italian bread
garlic paste 1/2 tsp
butter 1/2 cup
chopped fresh parsley (optional) 1tbsp (can also use oregano)Parmesan cheese (optional) 2 tbsps grated

Method:

Preheat the oven to 350 degrees F (175 degrees C).
Set the oven to broil.
Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.
Stir garlic paste, butter, parsley, and Parmesan cheese until well blended.
Spread onto the cut sides of the bread.
Broil for about 5 minutes, until toasted.

PANEER AND POTATO CUTLETS

PANEER AND POTATO CUTLET

Ingredients:
Paneer Cut in to small pieces 200 g
Onion Chopped ¼ cup
Ginger Chopped 1 tsp
Green chillies 3 no.
Green coriander chopped
Boiled and mashed potato 1 cup
Salt to taste
Maida ½ cup
Bread crumbs 2 cup
Oil for frying 1 cup
Method:
Mix the mashed potatoes, paner and salt.
Add chopped onion, green chilles,coriander and chopped ginger.
Add mashed potatoes and paneer mix it well.
Keep it aside.
Mix 1/2cup water with maida and make a thick batter.
Make small balls from the mixture of the size of a lemon and flatten with palm.
Dip them in maida batter and then roll in the bread crumbs.
Heat oil in a pan and fry the cutlet till golden brown.
Drain on kitchen paper and serve it hot.

Raspberry White Chocolate Mousse

Raspberry White Chocolate Mousse

 

 

 

Ingredients:

1 (10 ounce) package frozen raspberries, thawed

2 tablespoons white sugar

2 tablespoons orange juice

2 cups heavy whipping cream

6 ounces white chocolate, chopped

1 drop red food coloring

Directions:

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and juice, and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into cups or glasses, and serve with the sauce. May also be used to fill or ice a cake.

 

VEGETABLE FRANKIES

VEGETABLE FRANKIES

 

Ingredients:

Refined flour (maida) rotis  4

Carrot,grated  1medium

Green peas,boiled and crushed 1/4 cup

Oil 1 tablespoon + to shallow fry

Cumin seeds 1/2 teaspoon

Ginger,finely chopped 1/2 inch piece

Green chilli,finely chopped 1

Red chilli powder  1/4tsp

Turmeric powder a pinch

Garam masala powder 1/4tsp

Salt to taste

Potatoes,boiled and mashed 2 large

Fresh coriander leaves,chopped

Dry mango powder (amchur) 1/4 tsp

To Serve:

Green chutney 4tsp

Onion sliced 1medium

Chaat masala to taste

Method:

Heat oil in a non-stick pan. Add cumin seeds and sauté lightly. Add carrot, green peas, ginger, green chillies, red chilli powder, turmeric powder, garam masala powder, salt and sauté on medium heat for two minutes. Transfer onto a plate and cool. Add mashed potatoes, coriander leaves and amchur powder and mix well. Adjust seasoning. Divide this mixture into eight portions and shape into four-inch long cylinders and shallow fry in sufficient hot oil till light golden. Drain on absorbent paper and set aside. To prepare the frankie, place a roti on a flat working surface, spread a teaspoon of green chutney all over the roti. Place a potato roll on one side. Sprinkle some sliced onions, sprinkle chaat masala over it and roll the roti. Similarly prepare the rest of the frankies, wrap in aluminum foil and serve immediately.

 

CHOCOLATE CUP CAKES WITH CHOCOLATE FROSTING

 

CHOCOLATE CUP CAKES WITH CHOCOLATE FROSTING

These cakes are all time favourite and liked by people of all ages,yummy and tempting.







Ingredients:

For the cakes
100g plain flour(Maida)
20g cocoa powder (i use cadbury bourneville)
140g castor sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter (essential that it is at room temperature)
120ml whole milk
1 egg
1/4 tsp vanilla extract
a 12-hole cupcake tray,lined with paper cases
Method:
1.Preheat the oven to 170C
2.In a large bowl take flour ,cocoa powder,sugar,baking powder,salt and butter mix them all with the help of an electric blender on a slow speed until you get a sandy consistency and everything is combined.

3.Whisk the milk,egg,and vanilla extract together in a jug then slowly pour about half into the flour mixture,beat to combine and turn the mixer up to high speed Continue mixing for a couple more minutes until the mixture is smooth.Do not over mix.

4.Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched.

5.A skewer or a toothpick inserted in the center should come out clean.Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

6.When the cupcakes are cooled,spread the frosting on with a pallet knife , or squeeze in with a piping bag and decorate with chocolate vermicelli or silver balls. ( see below for chocolate frosting method) Vanilla and Cream cheese frosting also works well if you are not a chocolate lover.
　
Chocalate frosting:

Ingredients:
3 cups confectioners' sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 - 4 tablespoons heavy cream
1 teaspoon vanilla
Directions:

Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting

BHELPURI STUFFED GOLGAPPAS

BHELPURI STUFFED GOLGAPPAS




Ingredients:

1 cup Puffed rice (Murmura /laiya)
1 small boiled potato
2tbsp finely chopped tomatoes
3tbsp chopped boiled potatoes
5tsp sev
4tsp fried chana dal
3tsp salted peanuts
Salt to taste
1tbsp lemon juice
3tsp sweet tamarind chutney

3tsp beaten curd (optional)
Chopped coriander to garnish
6 golgappas

Method:

 

Mix together the puffed rice, potatoes, tomatoes, sev, chana dal, peanuts, salt and lemon juice. Mix well. Fill in the golgappas. Top with a little tamarind chutney,curd and garnish with chopped coriander.

DEEP FRIED MOZZARELLA STICKS

DEEP FRIED MOZZARELLA STICKS

These fried cheese sticks are very easy to prepare and sooo good to eat. Enjoy!"

　

Ingredients:
300g mozzarella cheese
2 eggs
1 cup cornflour seasoned with salt and pepper
1cup plain bread crumbs (dried)


Method:
1.Cut the mozzarella into 1" slices. Further cut the slices into 1" fingers. Pat off the extra moisture.
2.Lightly whisk the eggs.
3.Press the cheese fingers in the seasoned flour to coat well. Dip them in the egg and then the breadcrumbs. Dip them once more in the egg and then the breadcrumbs.
4.Heat the oil and deep fry the fingers in medium hot oil to a golden brown.
5.Serve immediately.

CHATPATA KARELA

CHATPATA KARELA　

Mostly people hate eating karela, but it is a herb that helps maintain normal blood sugar levels and keeps body functions operating normally.

Ingredients:

Bitter gourd (Karela) 2

Salt to taste

Turmeric powder 1/2tsp

Oil to deep fry

Red chilly powder 1/2tsp

Garam masala powder 1/2tsp

Dried mango powder ( Amchur )1/2tsp

Chat masala 1/4tsp

Besan 2tbsp

Rice flour 2tbsp

Method:
Finely slice the bitter gourds into roundels and put into a bowl. Add salt and turmeric powder, mix and keep aside for 4-5 minutes.

Heat sufficient oil in a kadai. Wash the marinated karela thoroughly with water, squeeze out all the water and put into another bowl. Add red chilli powder, garam masala powder, salt, amchur and ¼ tsp chaat masala and mix well. Add gram flour and rice flour and mix well. Deep fry bitter gourd slices in the hot oil till crisp. Drain the fried bitter gourd slices on absorbent paper. Add remaining chaat masala and mix well. Transfer into a serving bowl and serve immediately.

ACHARI CHICKEN

Achari Chicken (Pickle style chicken)

Achari Chicken ,this dish is made with all the same spices that go into a pickle and is very delicious and succulent.

　

Ingredients:

750gms Chicken skinless medium sized pieces
3 tbsp vegetable oil
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp nigella seeds or onions seeds(Kalonji)
4 dried whole red chilies
3 green chillies (slit)
1 bay leaf
2 tbsp ginger garlic paste
1 large white onion finely sliced
2 tomatoes(chopped)
½ tsp turmeric powder
2 tsp red chilli powder
100 mls water
100mls lightly beaten yoghurt
1 tbsp lemon juice
Salt to taste
Chopped  green coriander to garnish

Method:

1.In a heavy bottom sauce pan heat the oil. Add the fenugreek seeds, mustard seeds, cumin seeds,bay leaf  fennel seeds and nigella seeds. Sauté until they start to sizzle and pop for a minute or so. Also add the whole red chillies, stirring to make sure they don’t burn.

2.Add the sliced onion and fry until light brown in colour and have softened for about 6mins. To the pan now add the ginger/ garlic paste. Mix well. Add tomatoes, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.

3.Add the chicken pieces cooking on high heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins. Add the water and bring the curry to a boil, then simmer covered on a low heat cooking for 25-30 mins until the chicken is cooked through and succulent, stirring a couple of times.

4.At this stage, add the yoghurt and greeen chilies and stir, making sure not to let it cook for too long just a couple of minutes. Add salt and lemon juice to taste. Garnished with coriander .

5.Serve hot with roomali roti or naan. Enjoy!

LOBIA MASALA

LOBIA MASALA

 

Ingredients:

1 cup lobia (black eyed beans)
2 onions
3 tbsp oil
1 green chilli
4-5 cloves of garlic(chopped)
2 tsp ginger (chopped)
1/2 tsp red chilli powder

1/2 tsp mango powder (amchoor)

1/4 tsp garam masala

Pinch of asafetida (hing)

2 tsp coriander powder
1/2 tsp cumin seed
1/2 tsp turmeric powder
1/4 tsp red chilli powder
4 cups of water
2 tsp coriander leaves (finely chopped)
Salt to taste

Preparation of lobia masala:

1.Wash and soak the lobia in luke warm water for 4-5 hours.

 

2.Drain and pressure cook soaked lobia for 2-3 whistles adding enough water and a pinch of salt.

 

3.Cook till lobia becomes soft.

 

4.Heat 2 tbsp oil in kadai,add cumin seed,asafetida and crackle it, add ginger, garlic , green chilli and onion. Sauté till onions are soft and raw smell disappears.

 

5.Add tomatoes and cook till tomatoes turn pulpy and cooked well to a paste adding little water to it.

 

6.Add coriander powder, turmeric powder, red chilli powder,garam masala powder,amchoor powder and salt. Saute till gravy is dry and little dark in color.

 

7.Add the boiled lobia to the gravy along with little water and mix all the ingredients well. Let it cook for 9-10 minutes till the gravy thickens.

 

8.Garnish it with coriander leaves.

 

9.Serve it with a wedge of lemon.

 

10.Serve hot with roti or rice.

MALAI KOFTA

MALAI KOFTA

Malai refers to the cream and koftas are deep fried paneer and vegetable dumplings in rich and creamy tomato gravy. It is a rich dish perfect for parties and special occasions.

 

 

 

Ingredients:

for the kofta:

·         100 gms paneer/cottage cheese, grated

·         1 cup mixed vegetables (carrots, beans, peas,all boiled and mashed)

·         2 medium size potatoes, boiled, peeled and grated

·         ¼ tsp red chili powder

·         1 tbsp cornflour

·         a pinch or ¼ tsp garam masala

·         ¾ tbsp almond and cashewnutpaste

·         salt as required

for the gravy/curry:

·         ½ cup onion paste

·         1 cup tomato paste

·         ¼ cup cashew paste

·         ¾ tsp red chili powder

·         1 inch ginger – 4-5 garlic cloves – made in paste

·         ¼ tsp garam masala

·         2 cups water

·         1 tsp kasuri methi/dry fenugreek leaves

·         salt as required

·         sugar as required (optional)

·         oil for shallow or deep frying the koftas

whole spices/garam masala

·         1 bay leaf

·         1 inch cinnamon

·         1 or 2 black cardamom

·         2-3 green cardamom

·         a pinch of mace

·         2-3 cloves

for garnish:

·         1 tbsp grated paneer

·         1 or 2 tbsp cream

·         a few chopped coriander leaves

Instructions:

1.    mix all the ingredients mentioned under kofta ingredient list except oil in a bowl.

2.    make medium sized balls and fry the koftas in medium hot oil till golden brown.

3.    keep aside.

4.    remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.

5.    add all the whole spices and fry till the oil becomes fragrant.

6.    first add the onion paste and brown it.

7.    now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away.

8.    add the tomato puree and saute for 2-3 minutes.

9.    add the turmeric powder, red chili powder, garam masala powder and cashew paste.

10.       stir and saute till the oil starts to leave the sides of the masala paste.

11.       add water and stir.

12.       simmer till the gravy begins to thicken. takes approx 11-12 minutes on a low flame.

13.       towards the end add crushed kasuri methi leaves and salt.

14.       you can also add sugar if you want a light sweet taste in the curry.

15.       simmer for 1-2 minutes more.

16.       add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.Garnish it with green coriander.

 

17.       serve malai kofta hot with rotis, naan,or jeera rice.

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