Palak ke Pakode

Introduction: Pakoras and with hot Tea is an ultimate combination for any evening. especially in rainy and cold days. There are lots of varieties of pakoras . As this season, palak(spinach) is freshly availble, so let's make palak pakoda for this evening.

Ingredients:
Spinach: 200gm

Besan: 2 Cups

Onions: 1 medium sized
Green chillies: 2
Red chilli powder: 1/2 tsp
Corriander powder: 1/2 tsp
Kasoori methi: 1 tsp(optional)
Salt: to taste
Oil : for frying
Preparation time: 10 mins
Cooking time: 10 mins

Method:
Wash and cut the stem of spinach leaves. Keep the spinach aside for drying. Cut the onions in long thin slices. chop the green chillies. finely chop the spinach. Take besan in a bowl.Add all the dry spices. Add 1 cup of water and make a thick paste without any dumplings. Add chopped spinach, onions and green chillies to it and mix well. Heat oil in a pan. When oil is sufficiently heated, Take a laddle full of mixture and drop in the oil and fry it. Similary add more pakoras to oil for frying. Fre the pakoras from both sides till golden brown.Remove them on a kitchen towl to soak excess oil. Serve the hot pakoras with tomatoe ketchup and green chutney and ofcourse Hot tea.

Apple Jam

Introduction:
 "Apple" is an iron rich fruit and as said an apple a day keeps doctor away. But I don't like apples much. So I always try to find new ways to have apples. Apple jam is a very good recipe in this view. It's eay to make and delicious for your daily breakfast. So why to buy jam for market. Make it your at home.

Ingredients:

Apple: 2 (Medium sized)
Sugar: 1.5 cup
Water: 1 Cup
Elaichi powder: 1.5 tsp
Saffron or edible color: 4-5 strands or 2 drops
Lime juice: 1 tsp

Preparation time: 10 mins

Cooking time: 15 mins

Method:
Wash and peel apples. Grate the apples. Remove the seeds of the apples. Now heat a non stick pan. Add water and sugar to it and let it come to a boil. Then add apples to it and let it cook over medium flame . Stirr occasionaly to avoid sticking. After 5 mins, add saffron or color and elacihi powder. Cook the mixture till the apple softens and mixture starts drying. Add lim juice to it and cook for 5 more minutes. Put off the flame and let the jam cools. When the jam is cooled, fill it in a sterlized glass bottle and save in fridge. Enjoy the delicious jam daily over your breakfast table with toast, bread or paranthas.

Coconut burfi

Introduction: "Coconut burfi" is a very easy to make sweets. The recipes made by cocnut are mostly popular in southern part of india but cocnut burfi is popular in all the parts of india. There are many ways of making cocnut burfi but i'm telling you the easiest way to cook it at home any time in a jiffy.

Ingredients:
Scraped dry coconut powder: 4 cup
Full cream milk: 3 cup
sugar: 2 cups
Desi Ghee: 1/2 cup

Green cardamon powder: 1/2 tsp

Grated dryfruits: for garnishing

Cooking time: 20 mins

Method: 

Take the grated cocnut in a pan. Add milk in it. cook the mixture on medium flame. when the milk starts to boil, add sugar and ghee in it. Let the mixture cook till it gets dry. Stirr occasionaly. Add green cardamon powder to it and mix well. When  the mixture will be cooked, it will be get almost dry and leave the surface of the pan. Place the mixture in a greesed plate and let it set. Decorate with the grated dryfruits and cut into desired shapes. Enjoy the delicious sweet burfi.

TIPS:
1. You can add colors and essence to give the burfi a differentt taste.
2. To grate the coconut, you can directly grind the dry cocnut. It will save a lot of time.
3. This burfi remains fresh for at least 15 days.

Kadhai Paneer

Introduction:

"Kadhai paneer" is an ultimate combination of capsicum and cottage cheese. This curry is really good for those who avoid to eat a lot of gravy dishes. This is so easy to prepare and delicious for day to day servings. I'm telling you the recipe for kadhai paneer without onions and garlic but if you like, you can add onions and garlic to the dish.

Ingredients:

Green Capsicum: 250 gm

Cottage cheese: 150 gm

Tomatoes: 4-5 medium sized

Giner: 1 inch piece

Green chillies: 2 (finely chopped)
Curd:1/2 cup
Fresh cream/malai: 4 tsp
Cumin seeds: 2 tsp
Bay leaf-4
cloves-4
Black peppercorn: 4
Cinamon stick: 1/2 inch piece
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Corriander powder: 2 tsp
Garam masala powder: 1/2 tsp
Black pepper powder: 1/4 tsp
Sugar: 1/2 tsp
Salt: to taste
Oil: 5 tsp
Green corriander: for garnishing
Fresh cream: for garnishing

Preparation time: 20 min
Cooking time: 15 min
Serves for : 4 Persons

Method:

Wash all the vegetables. Soak the paneer in water so that it will get soft. Cut the stem and Deseed the capsicum. cut the capsicum in suitable size square pieces. Finely chop the tomatoes. chop the green chillies. Peel and grate the ginger.

Heat oil in kadhai. Add cumin seeds, bay leaf, cloves, cinamon and black peppercorn to it. Fry till it starts spluttering. Now add chopped tomatoes, green chillies and ginger to the oil and let it cook till the tomatoes get mushy and leaves oil on surface. It will take approximately 3 minute on medium flame. Now add chopped capsicum to it and mix well. Add all the powdered spices and cover the kadhai with lid. let it cook for 5 minuts on slow flame. Open the lid and check that the capsicums are soft. Now add The beaten curd with malai to the kadhai and mix well.Cook for 2 minutes. The mixture will turn into a rich colorful gravy.

Take the paneer out of the water. Cut the paneer into square pieces and add to the gravy. Mix well. Cook for 3-4 minutes or till the paneer is perfectly mixed in gravy. Put off the flame.

Garnish the recipe with chopped green corriander and whipped fresh cream. Serve it with hot chapatis, paranthas and naan.

TIPS:
1. Sugar is added to cut the sourness of curd.
2. You can also make a smooth paste of tomatoes and grren chillies. But the chopped version of tomatoes make it more delicious.
3. Capsicums and paneer can also be deep fried before adding it to the recipes. This will make the curry more quickly, as we do not need to cook till the capsicums are soft but it will result in a more oily dish.
4. Onions and garlic can aslo be added. Add the chopped onions and garlic before adding tomatoes and cook them till it turns golden brown. Then follow the recipes as mentioned above.

Banana Bread

Introduction:

"Banana bread" is an another yumilicious dish in the baking category and that too, is eggless. It's a wonderful use of fully riped bananas and a joyful accompaniment to any tea party. You can easily make this bread and can use it upto 3 days.

Ingredients:

Refined flour: 2 cups

Powdered sugar: 1 and 3/4 cups

Riped Bananas: 3

Butter: 50 gm

Fresh Malai/cream: 1/2 cup

Baking powder: 1 tsp

Baking soda: 1/8 tsp

Elaichi powder: 1/2 tsp

Milk: 1/4 cup

Vanilla essence: 7-8 drops

Preparation time: 35-40 mins

Cooking time: 35 mins-40 mins

Method:

Take the butter and let it get soft at room temeperature. Sieve the flour, baking powder and baking soda together 3-4 times. Sieve the sugar. Peel the bananas and mesh them properly with help of spatulla. Mesh them to get a smooth paste. Beat butter, cream and sugar together to get a smooth paste for 10 mins. Now mix the meshed bananas into it.Beat the mixture again. Add elaichi powder into it. Now mix the flour mixture into it adding little by little at a time. Keep beating the mixture to avoid lumps. Add vanilla essence into it. Add the milk and beat again for 10 mins. You will get a thick paste. The mixture required for making bread is thicker then we have for cake. Preheat the oven at 180 degree C for 10 mins. Now place the bread mixture into a greesed bread/cake tin. Put it in the oven and bake it at 165 deg C for 40 mins.

You can also use the conventional pressure cooker method for baking the bread. Bake it for 35 mins, if using pressure cooker.

Remove the baked bread out of the tin after getting completely cooled by turning the tin upside down. Cut it into square slices and Enjoy the delicious homemade banana bread.

TIPS:

1. You can add dryfruits, nuts and chocolates to the bread.

2. This bread remains fresh upto 3 days.

3. If you don't have Malai, then use butter instead or vice-versa.

4. Do not keep the mixture out for too long. Bake immediately as soon as the mixture is ready otherwise it will reduce the sponginess of the bread.

NaanKhatai

Introduction:

"Naan khatai" is basically an indian cookie. It adds to another recipe in baking category. This indian cookies is ultimate snack. You make it and store it upto 2 months. It makes a good combination when served with tea. I just tried it today and it was so easy to make. I made this in pressure cooker but you can try it in your Oven too.

Ingredients:

Refined flour(Maida): 2.5 cup

Gram flour(Besan):1/2 cup

Semolina(suji): 1 tsp

Baking powder: 1 tsp

Sugar: 2 cups(powdered)
Ghee: 1 cup
Green cardamon powder: 2 tsp
Milk: 4 tsp

Preparation time: 15 min

Cooking time: 10-15 min

Method:

Take melted ghee and sugar in a bowl and whisk it till a smooth paste is formed. Sieve maida, besan, suji and baking powder together. Add green cardamon powder to it and mix well. Add this mixture to the ghee mixture and mix it properly. A doughy mix will be formed. Add milk to it and make a soft dough out of it. The dough won't be like the dugh of chapatis but it will like the dough we have for laddoos.Cover it and keep aside for 2-3 hours.

Take small balls out of the dough and make a smooth ball with your palms. Press it slightly to give it a flat shpae.Try not to brake them from the ends. It's usual to have some cracks in it. Heat the oven to 180 degree centrigrade. Take a lightly greesed plate. Place the naankhatai in it leaving sufficient space between two. Place then in oven and bake for 10 mins. Check after 10 mins. It will be slightly brown. Bake for another 5 mins and take out of the oven. Let them cool completely.

If you are using pressure cooker, then bake them for 10 mins over the low flame. It will be ready.

When the Naankhatai is cool, you can store them in an air tight container or serve them right away.You can decorate them with Almonds or chopped dryfruits.

TIPS:

1.When you will take out those cookies from oven or cooker, you will find that these are soft but when they will get cooled, It will automatically turn out to be crisp and hard as biscuits. So don't overcook them to make hard.

2. Greese the tin with ghee.

3. Leave sufficient space between the two naankhatai. It expands during cooking.

4.It's usual to have some cracks in the cookie after baking.

Kashmiri Pulav

Introduction:

"Kashmiri Pulav" is another great dish in party cooking list. It's a very nice and aromatic preparation of rice with whole indisn spices and cottage cheese topped with pineapple and dryfruits.

Ingredients:

Basmati rice: 1.5 cup

Water: 4.5 cups+ for soaking the rice

Cottage cheese(Paneer): 100 gm(cut into small cubes)

Onions: 2 medium sized(sliced)

Bay leaf: 2

Cinnamon: 1 inch stick

Saffron: 1/2 tsp

Green cardamon: 5

Cloves:5

Black peppercorn(Kali mirch): 5-6

Salt: to taste

Cumin seeds: 1 tsp

Almonds: 6-7(broken into half)

Cashewnuts: 6-7(broken into half)

Dry grapes(Kismis): 6-7

Milk: 1 tsp(For diluting saffron)

Pineapple: 1/2 cup (Chopped)

Ghee: 3 tsp+ for frying the paneer

Red Cherries: for decoration

Preparation time: 20 mins

Cooking time: 15 mins

Serves for: 2 persons

Method:

Soak the rice in water for half an hour. Put the 4.5 cups of water to boil. Add bay leaf, cinnamon, green cardamon, cloves,salt and black peppercorns to it. Let it boil on high flame. After one boil, simmer the flame. Cover it with a lid and let it cook for 10 mins. Meanwhile Heat some ghee in a pan for frying the paneer. Fry the paneer cubes till golden brown.Fry the onion slice in it. You can also fry the alomnds and cashewnuts in it.Keep the fried items aside.

Strain the water stock after 10 minutes of cooking. This stock will be used to cook the rice.

Heat ghee in pan for cooking the rice. Add cumin seeds to it. Now add soaked rice and the water stock to it. Cover it and let it cook on medium flame. Check every 5 mins. When the rice is almost done, gently add the diluted saffron, cashewnuts, almonds, kishmish, paneer and onion slices to it. Mix it gently.Cook for another 2 minutes. Adjust the salt.

Just before serving add pineapples to it. Garnish it with red canned cherries.

TIPS:

1. While cooking the rice, if you feel the water is not sufficient, then add some wore water.

2. Add pineapple just before serving and in hot rice. Do not cook the pineapple. It may loose it's taste.

3. You can also add any fruit of your choice.

4. This pulav is not spicy. But if you like to have spicy rice, then add green chilli, instead of red chilli powder.

5. You can add dryfruits of your choice in this recipe.

How to make Chenna/Paneer

Introduction:

Paneer/Chenna is mostly used in all party vegetables and sweets. We can easily get the paneer in market but chenna(which is used for traditional bengali sweets) is not readily available. Above all, it's my personal advice t use homemade paneer for all your cooking. These days readymade paneer may not  be of god quality. I'm telling yu the recipe to make chenna/Paneer at home. Chenna can be used for all the traditional bengali sweets.

Ingredients:

Full cream milk:  500 gm

Lemon juice/Vinegar: 1 tsp

Chilled water/ice cubes: 8-10

Cooking time: 10 mins

Method:

Boil the milk. After one boil, add lemon juice to it and stirr it. You will see that milk will start to curdle. Let it happen in the same way for 5-7 min on medium flame. When all the milk will get curdled, yu will see that it will separate out. You can see that milk is splited into water and chenna. Now put off the flame.Add ice cubes/ chilled water. This will help to stop the reaction and lessen the taste of lemon.

Now take a muslin cloth. Strain the whole mixture through it. The chenna will remain in the cloth. Squeeze out all the excess water out of it. The remain in the cloth is the "Chenna" which can be used for sweets like rasmalai, rasgulla and sandesh.

If you want to make paneer, then tightly tie the muslin cloth and put the mixture against some hard structure. I use "Stone chakla" to press the paneer. Within one hour it will get tightened. Then you can freeze it or use it for any paneer dish. This recipe will make approximately 200 gm of paneer.

TIPS:

1. If you want to make low fat paneer, then use skimmed milk instead of full cream milk.

2. Do not add much lemon juice. Otherwise you will get the taste of lemon in paneer.

Tamatar ke pakode

Introduction:

You must have eaten aloo pakoda, gobhi pakoda, palak pakoda but have you ever eaten "Tamatar pakoda"?. Well it's a completely amazing recipe and a real delight to all the tomato lovers. Tomatoes are not just an add on to any vegetable. They also have ability to make a complete meal. Try these pakodas in this rainy season and satiate your taste buds with the richness of tomatoes.

Ingredients:

Tomatoes: 4 medium sized

Potatoes: 4 (boiled)

Green chillies: 1 tsp(Chopped)

Ginger: 1 tsp(chopped)

Green corriander: 3 tsp(Chopped)

Gram flour: 1.5 cup

Water: 1/2 cup

Red chilli powder: 1 tsp

Turmeric powder: 1/2 tsp

Garam masala: 1/2 tsp

Chaat masala: 1 tsp

Salt: to taste

Oil: for frying

Preparation time: 10 mins

Cooking time: 10 min

Serves for: 8 pakodas

Method:

Wash and dry the tomatoes: Cut each tomato into two half. Remove the pulp of tomato with a spoon from each half . Separate the shell and the pul by this way and keep both aside.Peel the boiled potatoes and mesh them. Add the pulp of the tomatoes, ginger, chillies, salt, red chilli powder, turmeric powder, garam masala, chaat masala and corriander to it. Mix it well.

Take gram flour in a bowl. Add a little salt and red chilli powder in it. add water to it and make a thick paste. The batter for the pakodas should be thick otherwise it won't stick to the surface of pakodas.

Take one tomato shell and fill the potato filling in it such that the whole hollow part is covered. Dip them in the gram flour paste.

Heat oil in a deep fry pan. When the oil is heated up sufficiently, dip the tomoato pakoda in it and fry them till light brown from both sides.Similarly make all the pakodas. Place them on absorbent paper. Serve hot with green chutney and Tomato ketchup.

TIPS:

1. The gram flour batter should be thick so that it will stick to the surface of the tomatoes.

2. You can vary the ingredients of filling as per your taste. Like you can add boiled peas or mix vegetables in it.

3. Generally i make pakodas by cutting the tomatoes into half. You can also use the whole tomato. Just remove the top of tomato and take out the pulp with a spoon. Fill the whole shell with filling and dip in the besan paste. Deep fry them.

Bhindi ki Kadhi

Introduction:

These days market is full of ladyfingers. When I was planning for dinner tonight, instantly it came to my mind to make "Bhindi Kadhi". I had it once at my grandparents home made by my aunt. It is really a very nice preparation of Bhindi cooked in sour, creamy yougurt curry.So if you are bored of eating plain kadhi, then try this one out.

Ingredients:

for Kadhi:

Bhindi(ladyfingers): 8-10

Sour Curd: 3 cups

Gram flour(besan): 2 tsp

Green chillies: 2

Ginger: 1/4 inch piece

Water: 2 cups

Turmeric pwder: 1/4 tsp

Salt: to taste

Oil: 1 tsp

For tempering:

Oil: 2 tsp

Cumin seeds: 1 tsp

Musturd seeds: 1 tsp

Fenugreek seeds: 1/4 tsp

Asefoetida: 1/4 tsp

Carom seeds(ajwain): 1/2 tsp

Red chilli powder: 1/2 tsp

Curry leaves: 5-6

Garlic: 4-5 clove

Preparation time: 5 min

Cooking time: 15 min

Serves for : 3 persons

Method:

Take curd in a bowl. Add gram flour, salt and turmeric powder into it. Add water and whisk well. You can whisk it in grinder also. When a smooth thin paste is made, then put this mixture on flame. Churn it continuously n medium flame till one boil. Meanwhile,Wash and chop bhindis in 2-3 long pieces. Heat 1 tsp oil in another pan. Add bhindis to it and cook on low flame till they get soft. It'll take 2-3 mins for the bhindis to get soft. Add these bhindis to the boiling kadhi. Add chopped green chillies and ginger to the kadhi.Adjust salt in the kadhi. Cook for one boil on low flame. Remove kadhi from flame.

For tadka, heat 2 tsp oil in a pan. Add cumin seeds, fenugreek seeds and musturd seeds into it. When they splutter add asefoetida and carom seeds into it. Add chopped garlic, curry leaves and red chilli powder into it and saute for a minute. Pour this tadka over the prepared kadhi and serve hot.

TIPS:

1. You can also deep fry the bhindis before adding them to kadhi.

2. If the curd is too sour, then add 1 tsp of grated jaggery or sugar in it.

3. If the curd is not sour, then add a pinch of citric acid or 1 tsp of lemon juice in the kadhi.

4. You can also add chopped onions in the tempering.

5. Keep stirring the kadhi for the first boil. Otherwise it may get granular.

5. It's important for the besan to get cooked properly. Hence cook the kadhi on low flame for another boil.

6. I'll suggest to use musturd oil in kadhi. It gives a very traditional taste to kadhi.

 

Jhaal Muri

Introduction:

"Jhaal Muri" is a famous bengali street food. It is as famous in bengal as bhelpuri to mumbai. Well it is a quick chaat or snack recipe prepared in minutes and tastes delicious. I'm sure you'll like to have it as an evening snack and spice up your time.

Ingredients:

Puffed rice(Murmura): 3 cup

Onions(chopped): 1 medium sized

Cucumber(chopped): 1 cup

Tomatoes(chopped): 1 medium sized 

Green chillies(chopped): 1-2

Sprouted Black gram(chana): 1/2 cup

Roasted peanuts: 2 tsp

Lemon: 1

Green corriander(chopped): 1/2 cup

Musturd oil(taken from pickle): 2 tsp

Black salt: 1 tsp

Red chilli powder: 1/2 tsp

Roasted cummin seed powder: 1/2 tsp

chaat masala: 1/2 tsp

Preparation time: 10 mins

Serves for: 2 persons

Method:

Mix puffed rice, chopped onions, cucumber, green chillies, tomatoes and sprouted black gram and peanuts in a bowl. Add all the spices and lemon juice into it. Add musturd oil and green corriander into it. Toss well and serve.

Tamatar ki kadhi

Introduction:

"Kadhi" is cooked in various ways in different regions. I'm telling you a very different kind of kadhi recipe. It's purely made up of tomatoes and gram flour. So if any situation comes, when you don't have curd, then go for this tasty "Tamatar ki kadhi". This is best combined with rice. I learnt this recipe from master chef sanjeev kapoor.

Ingredients:

Tomatoes: 4 (medium sized)

Gram flour: 2 tsp

Green chilli: 2
Ginger paste: 1/2 tsp

Garlic: 3-4(chopped)

Red chili powder: 1/2 tsp

Whole dry red chilli: 2

Turmeric powder: 1/4 tsp

Corriander powder: 1/2 tsp

Garam masala: a pinch

Cumin seeds: 1/4 tsp

musturd seeds: 1/4 tsp

Fenugreek seeds: 1/8 tsp

Curry leaves: 4-5

Asefoetida: a pinch

Salt: to taste

Oil: 2 tsp

Corriander(chopped): for garnishing

Preparation time: 10 mins

Cooking time: 10 mins

Serves for: 2 persons

Method:

Make a smooth paste of tomatoes and green chillies. Take gram flour in a bowl. Add red chilli powder, turmeric, corriander powder , salt and garam masala into it. Mix well. Add this mix into the tomato paste and beat for 2 mins. Heat oil in pan. Add cumin seeds,musturd seeds, fenugreek seeds, asefoetida and curry leaves into it. When it splutters, ass whole dry red chillies into it. Mix and add tomato mixture into it. Add 1 cup of water into it and cook on medium flame for  a single boil.Adjust the seasoning. Sim the flame and cook for 5 mins or till the mixture thickens to the right consistency. Garnish with chopped corriander and serve hot with boiled rice.

TIPS:

1. You can also add 1 tsp of grated jaggery or sugar into it, if you feel the taste is too sour.

2. You can also add dry roasted besan instead of raw besan to cook the kadhi faster.

3. You can also use this kadhi as a basic gravy for many recipes like add paneer or koftas into in and enjoy a tasty recipe.

Besanwali Bhindi

Introduction:

Lady finger or Bhindi is a popular dry veg. It is cooked in so many ways in different cuisines. I'm telling you a very special yet easy way to prepare bhindi veg with gram flour. It is a very popular way to cook bhindi in marwari cuisine.

Ingredients:

Lady finger(bhindi): 250 gms

Gram flour(besan): 2 tsp

Green chilli: 2

Red chilli powder: 1/2 tsp

Corriander powder: 1 tsp

Fenel seeds powder(saunf): 1 tsp

Dry mango powder: 1/2 tsp

Salt: to taste
Cumin seeds: 1/2 tsp
Asefoetida: a pinch
Lemon juice: 1/4 tsp

Oil: 3 tsp

Scraped coconut: for garnishing

Preparation time: 10 mins

Cooking time: 6-7 mins

Serves for: 2 persons

Method:

Wash and cut each lady finger into 4 halves. Similarly chop the green chillies. Heat oil in a pan. Add cumin seeds and asefoetida. When it starts crackling, add gram flour to it. Fry it on medium flame for a minute stirring continuosly. Add bhindi to it with all the spices and lemon juice. Mix well. cover the pan and cook the veg on low flame for 3-4 mins. Open the lid and mix the veg. Check whether the bhindi is soft or not. If not, cook for 2-3 mins more. Garnish the veg with scraped coconut or chopped corriander.

TIPS:

1. Do not cook the veg on high flame because Bhindis start to get burnt on high flame.

2. Lemon juice is added to avoid the stickiness of lady fingers.

3. Maake sure that besan is well cooked before adding bhindis to it.

4. You can cook the same veg with chopped onions.

Vermicelli Payasam(Seviyan kheer)

Introduction:

I had been to chennai for almost one year during my official training. "Payasam" is the most popular dessert of south indian cuisine. I used to have payasam on every special occasion during my stay. It is basically a sweet preparation with milk and vermicelli or rice. We generally call it "Kheer" in north india. There are wide variety of payasam in southern cuisine. I'm telling you a very simple payasam which can be cooked in just 10 mins with very less ingredients. I'm sure you'll like it.

Ingredients:

Milk: 5 cups

Vermicelli(seviyaan): 1 cup

Desi Ghee: 2 tsp

Cashewnuts: 7-8(broken into half)

Sugar: 3/4 cup

Green cardamon powder: 1/2 tsp

Nutmeg(jaiphal) powder: 1/4 tsp

Saffron: a pinch

Grated mix dryfuits: for garnishing

Preparation time: 5 mins

Cooking time: 10 mins

Serves for: 2 persons

Method:

Take milk in a heavy bottomed pan and let it boil. Meanwhile, heat ghee in a pan. Add vermicelli and cashewnut into it. Roast it on low flame till it turns dark brown. A sweet aroma will come when it'll be roasted. Add the boiling milk to the roasted seviyaan. Keep stirring continuously on low flame for 5 mins. Now add sugar and saffron into it. Cook for another 2-3 mins on low flame. Check the consistency of the mixture. Add green cardamon powder and nutmeg powder into it. Cook for a minute.Stirr well. Garnish it with grated dryfruits. Serve hot or cold.

TIPS:

1. Don't cook it for long. because as the payasam gets  cooled, it gets a little more thick.

2. If you don't have saffron, then add some liquid yellow color to it or have it without saffron or color.

Dal Makhani

Introduction:

"Dal Makhani" is a very famous dish from punjabi cuisine. The whole black urad dal is cooked with kidney beans in a rich, creamy gravy and excellent for every party dinner. This tastes awesome with hot chapatis and rotis. So let's make ur weekend lunch and dinner special by cooking dal makhani for your family.

Ingredients:

For dal

Whole black urad dal: 1 cup

Kidney beans(Rajma): 1/4 cup

Onions: 1 cup (chopped)

Green chillies: 1 tsp(minced or paste)

Ginger: 1 tsp(chopped)

Garlic: 5-7(chopped)

Tomatoes: 2 (pureed)

Fresh Yogurt: 1/4 cup(beaten)

Fresh cream: 1/4 cup(beaten)

Red chilli powder: 1 tsp

Turmeric powder: 1/4 tsp

Corriander powder: 1 tsp

Garam masala: 1/4 tsp

Cumin seeds: 1/2 tsp

Asefoetida: 1/4 tsp

Butter: 3 tsp

Salt: to taste

For garnishing:

Onions: 1(cut into rings)

Lemon juice: 2 tsp

Fresh cream: 2 tsp

Chopped corriander leaves

Preparation time: 10 hours(for soaking the dal)

Cooking time: 20 mins

Serves for: 2 persons

Method:

Soak the dal and rajma in 3 cupsof water for 6-7 hours or overnight. Strain and wash th soked dal and pressure cook it with 3 cups of water, 1/2 of salt, 1/2 of ginger and a pinch of soda bicarbonate. Cook for 2 whistles on  medium flame. Sim the gas and cook for 5-6 mins. Put off the flame and let the pressure to get released by itself. Meanwhile, prepare all the vegetables for the tadka.

Heat butter in a pan. Add cumin seeds and asefoetida in it. Add onions and garlic into it. Saute till the onions are translucent. Now add all the spices into it and saute for another minute. Add tomato puree, green chilli paste and ginger into it. cook on low flame till the oil separates. Add beaten curd into it and continue to cook for 2 minutes stirring occasionaly.

Open up the cooker and check whether dal is properly cooked. Add the boiled dal and rajma in the tadka and cook on low flame for 5 mins. Add cream into it and cook for 5 mins. Put off the flame. Take the dal in serving bowl. Garnish it with lemon juice, cream and onion rings. You can add a spoonful of butter also.

TIPS:

1. The most important point is that the dal and rajmas should be properly cooked and get softened in the cooker. So cook it accordingly.

2. Dal makhani is thick in consistency. so you need not to add extra water into it. The amount of water used for pressure cooking the dal will be sufficient.

3. Cook the dal on low flame. Then only the gravy gets more creamy.

Masala Chai

Introduction:

"Tea" is the most popular bevarage in india. Be in south, north, east or west, You'll find that Tea is common to all parts of india. Masala chai is a tasty version in this famous tea series. It is good for all the rainy season and also a medicine for headache and bodyache. This is one of my favourite drink after coming back from office.

Ingredients:

Tea leaves: 2 tsp

Ginger: 1 tsp(grated or minced)

Black peppercorns(kali mirch): 1/2 tsp(crushed)0r 7-8

Fenel seeds(saunf): 1/2 tsp

Garam masala: a pinch

Green cardamon powder: a pinch

Mint leaves: 4-5

Milk: 1 cup

Water: 3 cup

Sugar: 4 tsp or to taste

Preparation time: 2 min

Cooking time: 6-7 mins

Serves for: 4 cups

Method:

Boil the water in a deep pan. Add tea leaves, ginger, black peppercorns, saunf and mint leaves. Let it boil for 2 mins or till a good color of tea leaves is observed. Now add milk into it with garam masala and green cardamon powder. Let it boil on medium flame. Sim the gas and cook for 3-4 mins. Add sugar. Now raise the flame and let it boil again. Put off the flame and strain the tea into Tea mugs. Serve hot.

TIPS:

1. You can also add 1 tsp of market made tea masala.

2. You can add some more herbs into it, as per your taste.

3. Boil the masala properly before adding, milk into it.

Veg Macaroni Royal Pasta with cheese

Introduction:

"Pasta"...just listen this word and you feel yourself roaming in the streets of italy.Today i'm gonna tell you a really special party pasta made up by macaronies, lots of veggies and cheese. This is the best dish for your late night parties. No need to order and wait long for the hotel food in your party. Just enjoy the delicious delicacy at your home. You will find this is an easy to make yet party dish. I have tried to make it in a quick manner by cooking it in pressure cooker.

Ingredients:

Macaroni: 3 cups

Water: 5 cups

Onions: 1 cup(chopped)

Cabbage: 1.5 cup(grated)

Green Capsicum: 1 cup(chopped)

Boiled Corns: 1 cup

Carrots: 1 cup(grated)

Mushrooms: 1/2 cup(chopped)

Ginger garlic paste: 1 tsp

Tomatoes: 3 (chopped)

Red chilli sauce: 3 tsp

Tomato ketchup: 2 tsp

Red chilli powder: 1 tsp

Turmeric powder: 1/4 tsp

Garam masala: 1/2 tsp

Corriander powder: 1 tsp

Cumin seed powder: 1/2 tsp

Salt: to taste

Oil: 4 tsp

Cheese: 2 cups(grated)

Cream: for garnishing

Preparation time: 15 mins

Cooking time: 10 mins

Serves for: 2 persons

Method:

Prepare all the vegetables as directed in the ingredients. Heat oil in the pressure cooker. Add onions, ginger garlic paste, capsicum and carrots into it. Stir fry for 1 min. Add cabbage, corns & mushrooms into it and cook for 2 mins. Stirr in between Now add all the spices into it and mix well. Add tomatoes.Mix well and cook till the tomatoes get mushy.Add the red chilli sauce and tomato ketchup. Mix it. Now add macaronies into it and water. Mix all the ingredients well. Cover the lid of cooker without whistle. Cook on high flame till the steam starts coming out from the nozzle. Now sim the gas and cook for 5-6 mins. Put off the flame and open the lid. Check whether macaronies are cooked properly. If not, then cook for another minute with open lid. Add grated cheese over the hot pasta. Serve hot by garnishing with cheese and 1 tsp of cream.

TIPS:

1. You can adjust the vegetables according to your taste.

2. You can make it more spicy by adding green chillies into it.

3. Add chopped garlic, if you like the taste of garlic too much.

4. I have made this recipe with macaronies. It will do well with any kind of pasta. Just replace the macaronies with that pasta.

5. Ratio of macaroni to water is 1: 1.5. Use accordingly.

6. Add cheese just before eating it and in hot mode. Otherwise it will get very sticky.

Pineapple cake(Cooker method)

Introduction:

Today i'm going to share with you another recipe in the series of cakes. This is 'pineapple cake', a yummy delicacy.If you know how to make a basic sponge cake then any kind of cake will be an easy task for you. In this also, rest of the ingredients will be same as my previous posts. Only I'll be using some pineapples and it's essence to give it the pineapple flavour.I'll tell you about the icing on cake in my subsequent posts.

 

Ingredients:

Refined flour(maida): 2 cups

Powdered sugar: 2 cups

Vanilla essence: 5-6 drops

Egg: 3

Unsalted butter: 150 gm

Baking powder: 2 tsp

Canned Pineapple slice: 3

Pineapple essence: 1 tsp

Pineapple juice: 2 tsp

Milk: 11/4 cup

Chopped tuity fruity: 4 tsp

Liquid yellow color: 2 drops

Preparation time: 40 mins

Cooking time: 30 mins

Method:

Sieve the flour with baking powder 5 times. Seperate egg yolk and white. Beat them seperately till it becomes fluffy. Mix butter and powdered sugar and beat them thoroughly.Now mix egg white first into the butter mixture and add vanilla essence and beat again. Then mix the egg yolk and beat again till the mixture becomes soft. Now add the flour in the mixture while beating continuously. Add crushed pineapple, pineapple essence, tuity fruity, pineapple juice, yellow color and milk into it.Keep beating in the same direction for 8-20 minutes.

Greas the cake tin with butter. Place the cooker on high flame and spread two cups of salt into it.

The idea of using salt is to avoid a direct contact of the cake tin with the flame. Take sufficient amount of salt so that it'll cover the cooker's bottom properly. cover the lid upside down and heat the cooker on high flame for 2 minutes.

Now sim the flame to the lowest. Place the cake mixture into the cake tin and place the tin into the cooker. Cover it with lid and remove the whistle. Cook for 30 minutes on lowest flame.

Open the cooker after 30 minutes. Do the knife test to check whether the cake has been cooked. Take out the cake tin and turn it upside down on a serving plate. The cake will come out. Let it get cooled in the fridge and decorate it with your favourite icing and serve.

TIPS:

1. Whenver you beat the batter, beat it in one direction only.

2. You can also use coarse sand instead of salt for baking the cake but using salt is a more easy option.

3. Do not keep the pineapple outside in open air for long time. Use it immediately otherwise it will turn slightly bitter in taste.

4. You can use fresh pineapple instead of canned pineapple. But caremalise the fresh pineapples before adding into the recipe.

5. You can mix some dryfruits also in the recipe as per your taste.

6. Pineapple juice can be avoided, if you don't have it.