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.

Instant Khaman Dhokla

Introduction:

Khaman Dhola is the extremly famous gujrati dish. This is basically the steam caks made up of besan and curd. This is a delicious preparation as snacks.Moreover i consider it as a low fat dish because it is very less oily. I'm telling you a quick way to prepare dhokla so that you need not to wait too long for eating it. Just prepare the mixture instantly and enjoy the dhoklas. So whenevr you are expecting you guests to come around , then just give 25 mins and dhoklas will be ready to enhance your prestige in front of them.

Ingredients:

For dhoklas

Besan: 1 cup

Semolina(suji): 1 cup

Curd: 1 cup(beaten and sour in taste)

Water: 1/2 cup

Eno fruit salt: 2 tsp

Turmeric powder: a pinch

Salt: 1 tsp

Sugar: 1/4 tsp

Ginger(optional): 1/2 tsp(grated)

For tempering

Oil: 1 tsp

Mustard seeds: 1/2 tsp

Green chilli: 2(slit)

Water: 4 tsp

Curry leaves: 4

Sugar: 1 tsp

Lemon juice: 2 tsp

Coconut powder: for garnishing

Chopped corriander: for garnishing

Preparation time: 5-7 mins

Cooking time: 20 mins

Serves for: 2 persons

Method:

Sift besan and suji together in a bowl. Mix water, curd, salt and sugar in it and beat the mixture til a smooth paste is made. Meanwhile place water to boil to cook the dhoklas by steam. Now just before allowing the dhoklas to cook, add eno and beat again. Bubbles will be formed in the mixture. Put the mixture in a greesed aluminium dish(For making dhoklas) and place it into the boiling water. cover it and cook for 20 mins on medium flame. After 20 mins, remove the cover and do the knife test to check whether the dhoklas are cooked or not. Take the dhoklas out of the steam and place it aside to get cooled.

For tempering, Heat the oil in the pan. Add mustard seeds and curry leaves. when it starts crackling, add rest of the ingredients and mix well. Take the whole dhokla cake out of the dish by turning it upside down and place the tempering over it. Cut the dhoklas in the desired shape and decorate with coconut powder and corriander leaves. Serve with green chutney and tomato ketchup.

TIPS:

1. Add Eno just before cooking the dhoklas.

2. There are aluminium dhokla dishes and cooker available int he market. It will be helpful for cooking them in  steam.You can also make your own arrangment by boiling water in a deep pan and place a porus dish in it and then place the dhokla dish over it and cover it.

3. Do not cook dhokla over low flame, othwerise it won't get the bounce and softness. 

Corn Parantha

Introduction:
It's a healthy parantha made up of boiled corns and potato. If you are bored of eating Aloo paranthas in your breakfast, you really need to check out this corn parantha. I'm sure you'll love it. This is also a great recipe for lunchbox.

Ingredients:
Boiled Corns: 1 cup

Boiled potato: 1(medium size)

Dry kasoori methi: 2 tsp
Red chilli powder: 1/2 tsp
Green corriander powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Garam masala: 1 pinch
Salt: to taste
Dry mango powder: 1/4 tsp
Wheat dough: kneaded(to make paranthas)
Oil: for frying the paranthas

Preparation time: 10 mins
Cooking time: 10 mins
Serves for: 4 paranthas

Method:
Corasely grind the boiled corns into the grinder. Add meshed potatoes and all the ingredients for stuffing in the grounded corns. Mix well with your fingers and make a smooth filling for paranthas.
Take a small ball out of the dough and roll into a small puri. Place a little oil over it and a handful of the filling. Cover the ball and roll again into a parantha. Roast the parantha from both sides with oil . Serve hot with green chutney and pickle.

TIPS:
1. You can add chopped onions and garlic to the paranthas.
2. Add a little yogurt, while kneading the dough for the paranthas. It will enhance the taste manifolds.
3. You can make these paranthas without potato also.

Pineapple Halwa

Introduction:

Pineapple itself is a delicious fruit. Pineapple Halwa is a pleasant tasting dish. It serves well to all festivals and give a rich look over usual suji halwa preparation. I made it mostly whenever i have to prepare "prasad" for pooja. But it goes well with any formal dinner. Try it out.

Ingredients:

Pineapple: 1 cup(peeled and chopped finely)

Semolina(suji):1 cup

Ghee: 1 cup
Sugar: 1 cup
Water: 2 cups
Almonds: 5-6(broken into half)
Cashewnuts: 5-6(broken into half)
Saffron: a pinch
Green cardamon powder: 1 tsp
Pineapple essence: 5-6 drops
Pineapple juice: 2 tsp

Preparation time: 10 mins
Cooking time: 15 mins
Serve for: 2 persons

Method:

Heat ghee in a pan. Add semolina into it and cook stirring it continuosly till it turns golden brown on low flame. Add saffron and pineapple pieces into it.Further cook for 2-3 minutes. Now add pineapple juice and water into it. Cover it and let it cook for 2-3 minutes. Add sugar and green cardamon powder and pineapple essence along with dry fruits.Keep stirring till all the moisture is removed and semolina is cooked. when the halwa will be prepared you will find that it will start sticking to the surface of the pan. Garnish the halwa with grated dryfruits and serve hot.

TIPS:

1. You can avoid pineapple juice if you don't have it.
2. Canned pineapples do well int his recipe.
3. Taste the pineapple before adding it into the recipe. It should not be tangy in taste. If it is then add all the pineapple pieces in sugar syrup and caremalise it before adding it into halwa.

Chilli Bread

Introduction:

It is another marvel in easy to make breakfast recipes. This recipe is a good fusion of chinease with usual Indian style cooking. This recipe will be great for all kids.

Ingredients:

Bread slices: 6

Onions: 1 (long slices)

Tomatoes: 1 (Long thin slices)

Capsicum:1(Long thin slices)

Cabbages: 1/2 cup(grated)

Chiili sauce: 2 tsp

Tomato ketchup: 2 tsp

Soya sauce: 1/4 tsp

Sugar: 1 tsp

Red chilli powder: 1/2 tsp

turmeric powder: 1/4 tsp

Ajeenomotto: 1/4 tsp
Salt: to taste
Oil: 2 tsp

Preparation time: 10 mins
Cooking time: 7-8 mins
Serves for: 2
Method:
Cut the bread slices into 1 inch square pieces. Heat oil in a pan and add onions, capsicum and cabbage into it. Saute the vegetables on medium flame and let them get soft. after 2 mins add tomatoes into it and add all the spices. cook for a minute and stirr continuously. Now add chilli sauce, tomato ketchup and soya sauce and sugar into it and mix well. Lower down the flame and add bread pieces into it. Toss well. Take it out into a serving plate and serve hot with tomato soup.
TIPS:
1. You can also add some boiled noodles into it.
2. Use wheat bread to make it healthy.
3. If you don't have bread, then add left over paranthas or chapatiis in it. This also taste yummy.

Bread Poha

Introduction:

It's a tasty breakfast recipe made up of left over breads. It gives you a change from your routine bread butter breakfast. I will rate it as delicious yet simple to make recipe.

Ingredients:

Bread: 4 slices

Onions: 1(chopped)

Tomatoes:2 (chopped)

Green chillies: 1 tsp(chopped)
Peanuts: 2 tsp
Curry leaves: 1 sprig

Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Salt: to taste
Oil: 2 tsp

Preparation time: 10 mins
Cooking time: 5 mins
Serves for : 2
Method:
Take the bread slices and sprinkle/spray a little water over them. Now start meshing the bread slices with your fingers and make a coarse powder of bread slices. Heat oil in a pan and add curry leaves,onions and green chillies into it. When onions turns golden brown, add tomatoes and peanuts into it and let it cook for 2 mins on medium flame. Add the bread powder and all the spices and mix thoroughly. Put off the flame . Serve hot with green chuney, tomato ketchup and bhujia.

TIPS:
1. Add more kind of vegetables as per your taste in the recipe.
2. You can use wheat bread instead of normal bread to make it more healthy.
3. This dish is cooked well with a day old bread.

Choco Banana Shake

Introduction:

It's a delightful, quick and healthy shake made up of banana, milk and chocolate. Addition of chocolate gives a really mouthwatering touch to the regular banana shake. I'm pretty sure that this shake will give you a real delight in this whole season. I'm telling you the ingredients according to 1 glass serving. The proportion can be suitably increased for more number of glasses.

Ingredients:

Banana: 1(ripe)

Milk: 1 glass

Coco powder: 1 tsp

Sugar: 2 tsp

Dark Chocolate: 2 cubes( 2 tsp, if melted)
Crushed ice

Preparation time: 5 mins
Serves : 1 glass

Method:

Peel the banana and cut into large pieces. Add banana, sugar, coco powder and chocolate with a little milk into the grinder and grind for 1 min so that a smooth paste is made. Now add the whole milk and crushed ice and churn for 2 mins. Serve cold in the glasses. Decorate with grated chocolate or choco chips.

TIPS:

1. The dark chocolate is optional. you can add any chocolate of your choice like dairy milk, bournville etc.

2. Crushed ice can be avoided. Use chilled milk instead.

3. You can also add 1 scoop of chocolate icecream into it and enjoy the delicious choco banana smoothie at home any time. 

Corn salad

Introduction:

It's an easy and quick salad made out of boiled corns with salad veggies. It goes well with your daily lunch and dinner.

Ingredients:
Green corn: 1
Onions: 1(Chopped)

Tomatoes: 1(Chopped)

Cucumber: 1 bowl(Chopped)

green chillies: 1/2 tsp

Cabbage: 1/2 bowl(Chopped finely)

Carrots: 1(grated)

Lemon juice: 4 tsp
Red chilli powder: 1/2 tsp
chaat masala: 1 tsp
Salt: to taste
Green corriander: for garnishing

Preparation time: 10 mins
Cooking time: 10 mins(to boil the corn)

Serves for: 2 servings

Method:
Remove the leaves of the corn and break it into two halves. Put it into a pressure cooker with sufficient water and cook it for 2 whistles on medium flames. Put off the flame and let the pressure to release by itself. Meanwhile chopped all the salad veggies.
Open up the cooker and take the corn out. Run some cold water over it. Now with a help of knife, take out all the corns out of the stem. Put all the ingredients into a bowl along with the boiled corns. Mix properly. Garnish with corriander leaves or with fresh cream.

TIPS:
1. You can adjust the type of vegetables according to your taste.
2. Make sure the corn is perfectly boiled. Otherwise you'll have to chew it hard, while eating.
3. You can keep the boiled corns in fridge and make the salad instantly whenever you want.
4. If you don't get the fresh green corn in the market, you can use the canned corns available in the store.
5. You can also mix different kind of  fruits along with sweet corns to make a delicious corn fruits salad.

Badam ka Halwa(Almond sheera)

Introduction:

Almonds are a very rich source of protein.Consumption of almond lowers the cholestrol level, reduces the risk of lifestyle disease and gives overall wellness. Badam ka halwa is an utterly delicious and rich indian sweet dish that will be loved by everyone. It is really a mouthwatering dish to welcome your love ones at your home on every occassion.

Ingredients:

Almonds: 1 cup

Full cream milk: 1 cup

Ghee: 1 cup

Sugar: 1 cup
Water: 1/2 cup
Green cardamon powder: 1 tsp
Saffron:for decoration
Grated mix dryfruits: for decoration

Preparation time: 10 mins
Cooking time : 35 mins
Serves for : 2 persons

Method:

Soak the almond in warm water for at least 4 hours. Peel off the skin of almonds and drain the water. Make a smooth paste of almonds with milk in grinder.

Heat a heavy bottomed pan or kadai. Add ghee to it. Add the almond paste to it and continue to stirr it on low flame. At first, the mixture will stick to the pan but keep stirring it. You should stirr it continuously otherwise the halwa may get burnt.

When the mixture will be perfectly cooked, all the ghee will come on the surface and it won't be sticky. It will turn into a nice brown shade. It will take approximatel 20 mins to get it cooked on low flame.

Meanwhile, Heat the water into another pan and add sugar into it. cook it for 5 mins till the whole sugar gets dissolved. Now mix the sugar syrup into halwa and cook for another 5 mins. Mix the green cardamon powder into it and cook for 2 mins.

Halwa is ready to serve. Decorate it with saffron and grated, chopped dryfruits.

TIPS:

1. Make sure the halwa is cooked properly. You will come to know by seeing that all the ghee will come on the surface and halwa won't remain sticky to the pan. You will be able to stirr it very smoothly.

2. If you don't have much time then add hot boiling water over the almonds and soak in just a minute or so. Then put in into a strainer and run cold water over it.Now take one almond in your hand and press it from the other end. you will see that the skin will come out easily. this is a quick way to blanch the almonds.

3. Don't add sugar directly to any kind of halwa. It's better to add sugar syrup to halwa.

4. Cook the halwa on low flame for proper cooking.

5. I'll suggest to use  a non stick pan for beginners.

Gatte ki sabzi(Gatta curry)

Introduction:

This is one of the most famous rajasthani curry. It is like a star recipe of rajasthani cuisine. Gattas are basically boiled dumplings made up of gram flour and then they are cooked in delicious rich tangy gravy made up of tomatoes and fresh curd. This tastes amazingly delicious with traditional Dal Bati or chapatis.

Ingredients:
For making Gatte:

Besan(gram flour): 1 cup

Oil: 1 tsp
Curd: 1 tsp
Salt: 1/2 tsp
Baking soda: 1 pinch
Ajwain: 1/2 tsp

For curry/Gravy:
Tomatoes: 2 medium sized
Green chilli: 2 medium sized
ginger garlic paste: 1 tsp
Fresh curd: 1 cup
Fresh cream(Malai): 1/4 cup or 3 tsp
Kasoori methi: 1 tsp
Cumin seeds: 1/2 tsp
Asefoetida: 2 pinch
Fenugreek seeds: 1/2 tsp
Red chilli powder: 3/4 tsp
Turmeric powder: 1/2 tsp
Dry corriander powder: 1 tsp
Garam masala powder: 1/4 tsp
Salt: to taste
Oil: 3 tsp
Fresh corriander: for garnishing
Preparation time: 15 mins
Cooking time: 15 mins
Serves for: 3 persons
Method:
For Gatta
Take all the ingredients for gatta in a bowl and mix them properly with hand. Now add little water to knead it into dough. Make a smooth dough out of it by adding sufficient water. Water should be added carefully.

Now make long pipe shaped dumplings out of the dough. Put 4 cups of  water to get boiled on flame. When the water begins to boil, add the dumplings into it and let it boil on medium flame.It will take almost 10-15 mins for them to get cooked. Remove it from the flame and take the gatte out of the water into a plate and cut into suitable sized rings. Keep the water aside to be used in the gravy.

For curry:

Make a paste of tomatoes and green chilli. Heat oil in  the pan. Add cumin seeds, asefoetida and fenugreek seeds. When it starts sprinkling, add tomato paste and ginger garlic paste and let it cook on medium flame for 3-5 mins. Stirr ocassionally. Add kasoori methi into it. Make a smooth paste of rest of the ingredients. USe the Gatta water to make it thin. Add the paste in to the tomato paste and keep stirring for few mins. You can use more water depending upon the consistency you require for the gravy.Add the gattas into it. Let the gravy to get cooked on medium flame till it becomes granular and the oil separates.

Put off the flame and add chopped corriander leaves for garnish. Serve hot with chapatis or Batis or rice.

TIPS:

1. The dough for the gatta should not be too hard or soft. Add the quantity of water carefully.

2. Add the gattas to get boiled only when water is boiled once.

3. If you like to eat onions, then add onion paster before adding tomatoes and follow the same recipe.

4. Try to use fresh curd to make the gravy.

5. These Gattas can aslo be used to make dry veg. Just fry them with chopped tomatoes and onions and add spices. This is a very good dry veg to carry during travelling.