SPROUTS AND VEGGIE SALAD

INGREDIENTS:-

             Boiled sprouts – ½ cup

            Red and yellow Capsicum – ½ cup (cut into cubes)

            Iceberg lettuce – ½ cup (torn into pieces)

            Spring onion greens – 1 tbsp

            Salt – to taste

            Yogurt – ½ cup

            Black pepper powder – ¼ tsp

            Lemon juice – ½ tsp

HOW TO MAKE:-

             Mix yogurt, salt, black pepper powder in a bowl and keep aside.

            Take another bowl and add boiled sprouts and capsicum.

            Add lettuce leaves and spring onion greens .

            Now add salt and lemon juice and mix well.

            Add earlier prepared yogurt in it and again mix well.

            Keep in refrigerator and serve chill.

            It is a very nutritious salad.

            It is low calorie salad which helps in weight loss.

            It is very healthy for diabetic and heart patients.

            

POTATO SURPRISE

INGREDIENTS:-

             Potatoes – 1 cup (boiled and mashed)

            Roasted peanuts – 2 tsp

            Green Coriander – finely chopped

            Green chillies – 2 (finely chopped)

            Grated carrot – 2 tsp

            All purpose flour – 2 tbsp

            Corn starch – 2 tbsp

            Salt – to taste

            Lemon juice – 1 tsp

            Bread crumps – 1 cup

            Mosserella cheese – cut into small cubes

            Oil – for frying

HOW TO MAKE:-

             Take boiled and mashed potatoes in abowl.

            Add peanuts, green coriander, green chillies and grated carrot.

            Also add corn starch, salt and mix all the ingredients together.

            Keep it aside. Add a little salt in all purpose flour and mix it.

            Then add water in flour and make a paste neither too thick nor too thin.

            Spread bread crumps in a plate and heat oil on the flame.

            Make a round ball of potato mixture and flat it little from centre.

            At centre, keep a small cube of mosserella cheese and enclose it inside.

            Make it a round again and coat with dry refined flour.

            Then coat with flour paste made earlier and then a layer of bread crumps.

            Likewise make the others. Fry all balls in oil till golden brown in colour.

            Potato surprise are ready. Serve it with tamarind chutney or green chutney.

            Try this recipe yourself and share your experience with us.

             

FRUIT CUSTARD

INGREDIENTS:-

             Milk – ½ litre

            Sugar – ½ cup

            Custard powder – 3 tbsp

            Chopped mango – ½ cup

            Chopped apple – ½ cup

            Chopped kiwis – ½ cup

            Black grapes – ½ cup

            Red cheeries – ½ cup

            Strawberries – ½ cup

            Pomegranate – ½ cup

            Vanilla ice cream – 2 scoops

HOW TO MAKE:-

             Keep the milk in a pan on flame to boil.

            In some cold milk, dissolve custard powder till no lumps.

            When the milk starts boiling, add custard solution.

            Keeps it stirring so that no lumps formed in it.

            Add sugar and keep mixing till it gets thicker.

            Remove from flame and let it cool to room temperature.

            Add all the chopped fruits and vanilla ice cream on top.

            Fruit custard is ready. Try this recipe and share your ideas with us.

                

OATS UTTAPAM

INGREDIENTS:-

             Oats – 1 cup

            Semolina (rava) – ½ cup

            Curd – ½ cup

            Onion – 1 (chopped)

            Capsicum – 1 (chopped)

            Tomato – 1 (finely chopped)

            Carrot – 1 (grated)

            Cumin seeds – ½ tsp

            Green chillies – 1 (finely chopped)

            Salt – to taste

            Oil

HOW TO COOK:-

             Firstly grind the rolled oats in grinder to make a powder.

            Add semolina and curd into it and add cumin seeds also.

            Mix all the things together adding water to make a thick paste.

            Add chopped onion, capsicum, carrot, green chillies.

            Mix all the vegetables and add little water if required.

            The consistency of the mixture should be like that of dosa.

            Heat little oil on tawa and spread the mixture into small circles.

            Fry from both sides till golden brown.

            Serve hot with chutney or sauce as per the choice.

            This is a very nutritious recipe that can be taken in breakfast or

            in brunch. Try this recipe and share your views with us.

SAMBHAR

INGREDIENTS:-

             Split Yellow pigeon peas (tur dal) – 1 cup

            Onion – 1 (chopped lengthwise)

            Tomato – 2 (chopped)

            Bottle gourd – 1 cup (chopped)

            Drumstick – 1 (chopped into 3 inch pieces)

            Coriander leaves

            Tamarind pulp – 1 ½ tsp

            Oil – 2 tbsp

            Mustard seeds – 1 tsp

            Sambhar masala – 2 tsp

            Urad dal – 1 tsp

            Salt – to taste

            Curry leaves – 5 or 6

            Red round chillies (boriya chilli) – 4

            Red chilli powder – 1 tsp

            Turmeric powder – ½ tsp

            Jiggery – to taste (optional)

HOW TO COOK:-

             Soak tur dal for 4-5 hours and boil it.

            Heat oil in a pan and add mustard seeds.

            Add red boriya chillies and urad dal.

            Mix it and roast dal till golden brown in colour.

            Now add curry leaves and mix it.

            Add chopped onion, bottle gourd, and drumstick.

            Mix all the things and cook for a minute.

            Add chopped tomatoes and little salt.

            Mix it and cover with lid for 5 minutes to cook the vegetables.

            Till the time, churn the boiled dal with blender to make puree.

            Uncover the lid and add sambhar masala, red chilli powder.

            Also add turmeric powder and churned dal puree and mix properly.

            Add 2 to 3 cups of water and stir it.

            cover with lid and let it cook for 20 to 30 minutes.

            Now add tamarind pulp and jiggery if want a little sweet flavour.

            Cook for 5 more minutes and then check vegetables are cooked or not.

            Add coriander leaves and now our sambhar is ready.

            Serve hot with idli or dosa and enjoy with family or friends.

            For sambhar masala, dry roast urad dal, fenugreek seeds, cumin

            seeds, Black peppers, cinnamon, mustard seeds, dry mango and

make a powder in grinder. Sambhar masala is ready.

            Keep sharing your views with us.

           

           

            

EGGLESS STRAWBERRY AND BANANA CUPCAKES

INGREDIENTS:-

                

             All-purpose flour – 2 cups

            Powdered Sugar – 2 tbsp

            Vanilla essence – 1 tsp

            Oil – 1 tbsp

            Yogurt – 1 tbsp

            Cinnamon powder – ½ tsp

            Baking soda – ½ tsp

            Baking powder – 1 tsp

            Salt – ¼ tsp

            Strawberry – 7 or 8 (cut into pieces)

            Banana – 1

HOW TO MAKE:-

             Mix baking powder, baking soda, salt, cinnamon powder in all-purpose flour.

            Sieve this mixture twice to add air in it.

            Now mash banana in bowl and add oil, powdered sugar, vanilla essence, yogurt.

            Mix all the things till sugar gets dissolved.

            Add 1 tsp of all-purpose flour in strawberry pieces and mix well.

            The strawberry pieces do not settle down to the bottom while baking due to flour.

            Add the sieved dry ingredients into the dissolved sugar mixture.

            Add strawberry pieces and mix all together.

            Consistency should be thick of the mixture.

            Add spoonful of mixture in each cupcake mould.

            Bake in the preheated oven at 180 degrees for about 35 minutes.

            Check with a knife piercing at the centre of any cupcake.

            If knife comes out clean, cupcakes are ready.

            Remove from silicon moulds and serve to all.

PANEER TIKKA

INGREDIENTS:-

             Onions – 1 cup (cut into 1 inch pieces)

            Tomatoes - 1 cup (cut into 1 inch pieces)

            Capsicum - 1 cup (cut into 1 inch pieces)

            Paneer – 500 gms (cut into 1 inch pieces)

            Ginger garlic paste – 2 tbsp

            Besan (gram flour) – 2 tbsp

            Corn starch – 1 tbsp

            Red chilli powder – 1 tsp

            Lemon juice – 2 tsp

            Tandoori masala – 2 tsp

            Salt – to taste

            Carom seeds (ajwain) – ½  tsp

            Oil – 2 tbsp

            Skewers

HOW TO MAKE:-

             Firstly dip the skewers in water.

            Take besan in a big bowl and add corn starch in it.

            Add ajwain, salt as per taste, ginger-garlic paste.

            Add red chilli powder, tandoori masala and lemon juice.

            Mix all the things together. And add a little water in it.

            Make a thick paste of the all the things in bowl.

            Add paneer cubes, capsicum, tomatoes and onions into it.

            Mix all the ingredients so that the spices coat all the things in it.

            Cover with cling film and keep in refrigerator for ½ hour.

            After about half an hour, all the things get marinated well.

            Arrange marinated paneer, onion, tomatoes and capsicum on skewers.

            Preheat griller to 180 degrees and grill paneer tikkas on it.

            Spray some oil on it and grill from all sides.

            Paneer tikka is ready.

            Serve it with mint chutney, lemon slices and onion rings.

            It is a very easy paneer starter recipe.

            Try this recipe at home and share your views with us.

            

LEMON BASIL ICED TEA

INGREDIENTS:-

             Lemon – 1

            Basil leaves – 6 or 7

            Tea leaves – 1 tsp

            Sugar – 3 tbsp

            Ice cubes – as required

HOW TO MAKE:-

             Add sugar and some water in a pan on flame to dissolve.

            Cut ½ lemon into roundels.

            In a glass, take basil leaves and lemon roundels.

            Cut rest of the lemon into pieces and add in the pan.

            Let it boil for few minutes.

            Now add tea leaves into it and again let it boil for 5 minutes.

            Strain the tea into a jar and let it cool to the room temperature.

            Add ice cubes in the glass which contains basil leaves and lemon roundels.

            Pour glass full of cold tea into it .

            Garnish with some lemon wedges and basil leaves.

            Lemon basil iced tea is ready to serve.

SHEZWAN CHILLI POTATOES

INGREDIENTS:-

             Parboiled potatoes – 4 to 5

            Dry red chillies – 2 or 3

            Garlic – 1 tbsp (finely chopped)

            Red chilli paste – 1 tbsp

            Onion – 1 (finely chopped)

            Bell pepper – 1 (finely chopped)

            Oil – 1 tbsp

            Spring onions – 2 to 3 tbsp

            Vinegar – 1 tsp

            Soya sauce – 2 tsp

            Red chilli flakes – ½ tsp

            Tomato sauce – 1 tbsp

            Black pepper – ½ tsp

            Cornflour – 1 tbsp

Salt – to taste

HOW TO COOK:-

             Cut potatoes in the wedges and parboil for 5 minutes.

            Parboil means to boil in water with some salt to

partially boil the potatoes.

Deep fry the parboiled potatoes till golden brown in colour.

Heat oil in a pan on high flame and add chopped garlic.

Roast it and then add dry red chillies and onions.

Mix it well and fry the onions till become translucent.

Now add bell pepper and mix well and cook for a minute.

Add salt, black pepper powder and red chilli flakes in it.

Now add red chilli paste, tomato sauce, soya sauce and mix well.

Add parboiled and deep fried potato wedges in the pan.

Mix all the things together and let it cook for a minute.

Add a little water and cook for around 2 minutes.

Add water in the cornflour and mix it tll no lumps left.

Add cornflour mixture in the pan and cook for 5 minutes again.

Now add vinegar and spring onions greens and mix all the things together.

Serve hot as a snack and enjoy the spicy tangy flavour of shezwan chilli potatoes.

Try this at home and share your views with us.

VEGETABLE SPRING ROLL

INGREDIENTS:-

             Spring roll wrappers – 8

            Cabbage – ½ cup (cut into fine strips)

            Carrot – 2 medium (cut into fine strips)

            Capsicum – 1 medium (cut into fine strips)

            Bean sprouts – ½ cup

            Plain flour – 2 tbsp

            Spring onion greens – 2 stalk (finely chopped)

            Spring onion – 2 bulbs (finely chopped)

            Soya sauce – 1 tsp

            White pepper powder – ½ tsp

            Red chilli sauce – 1 tsp

            Salt – to taste

                Oil – for frying

HOW TO COOK:-

             Heat 1 tbsp of oil in a pan on high flame.

            Add chopped strips of cabbage, capsicum, carrot.

            Toss it nicely. Now add spring onion and bean sprouts.

            Mix it well and let the vegetables fried in oil.

            Now add salt, white pepper powder, soya sauce, red chilli sauce.

            Mix all the the things together.

            Add spring onion greens chopped and remove from flame.

            Let this stuffing cool perfectly.

            Now add a little water in plain flour and make a thick paste of it.

            This will be used for sticking the corners of wrappers.

            Take a spring roll wrapper and keep a spoonful of vegetable

stuffing in between.

Apply the plain flour paste over all the edges and roll the

wrapper in such a way that it will be properly sealed.

If not properly wrapped then it could break in the oil while frying.

Fry all the stuffed wrapper golden brown in the oil.

Spring roll wrappers are ready to serve.

           

            

STUFFED KHANDAVI

INGREDIENTS:-

    (FOR KHANDAVI)

                Besan (gram flour) – 1 ½ cup

                Turmeric powder – ½ tsp

                Salt – to taste

                Ginger and green chilli paste – 1 tsp

                Buttermilk – 2 cup

                Oil – 1 tsp

                Mustard seeds – 1tsp

                Sesame seeds – 1 tsp

    (FOR STUFFING)

             Paneer – 1 cup

            Grated coconut – 1 cup

            Grated carrot – 1 tbsp

            Coriander leaves – 1 tsp (finely chopped)

            Green chillies – 2 (finely chopped)

            Salt – to taste

HOW TO COOK:-

            Mix turmeric powder, salt, ginger-green chilli paste in besan.

            Mix well and then add buttermilk and blend it with hand

blender till no lumps left in the mixture.

The mixture should be very thin.

Keep it in high flame and cook until gets thickened.

Keep stirring the mixture continuously.

For stuffing, crumble paneer and add grated coconut.

Then add grated carrot and coriander leaves.

Add salt and green chillies and mix well.

Stuffing is ready.

            When the besan mixture gets thickened, spread it on

the back side of plate.

The layer should be very thin. Spread it fastly before getting cool.

Then spread stuffing over the besan layer.

Cut long strips of the layer while on plate with knife.

Then roll each strip carefully.

Heat oil in a pan and add mustard seeds and sesame seeds.

Roast it and then spread over the top of stuffed khandavis.

Garnish with grated coconut.

Stuffed khandavi are ready to eat.

It is a very popular gujrati recipe in India.

Try this recipe at home and share your views with us.

PINEAPPLE SUNDAE

INGREDIENTS:-

    (FOR PINEAPPLE ICE CREAM)

             Milk – 4 cup

            Lemon juice – 2 tsp

            Powdered sugar – 2 tbsp

            Fresh cream – 1 cup

            Pineapple essence – 1 tsp

    (FOR PINEAPPLE JELLY)

             Jelly crystals – 2 tbsp (pineapple flavoured)

            Pineapple juice – 1 cup

            Powdered sugar – 2 tbsp

            Lemon juice – 2 or 3 drops

    (FOR SERVING)

             Pineapple slices – ½ cup (chopped)

            Sweet whipped cream – 1 cup

            Cherry – 2 or 3

HOW TO MAKE:-

    (PINEAPPLE ICE CREAM)

             Mix all the ice cream ingredients and transfer in a bowl.

            Keep in freezer to set. Keep checking in between.

            When half frozen, blend ice cream in a mixer and again

keep in freezer to set.

    (PINEAPPLE JELLY)

             Add jelly crystals in 2 cups of water and boil it.

            Keep stirring. Let it cool a little.

            Add powdered sugar and pineapple juice and lemon juice drops.

            Mix it well and refrigerate in freeze to set.

    (SERVING METHOD)

              In a large glass, cover the bottom with pineapple slices.

            Add a layer of whipped cream.

            Next layer will be of pineapple jelly.

            Then add pineapple ice cream above it. Total 4 layers.

            Repeat four layers in same way or in different way.

            Garnish with cheeries.

            Pineapple sundae is ready.

            It is a very delicious dessert for summers.

            Try this at home and share your views with us.

                

RAS MALAI

INGREDIENTS:-

             Milk – 2 Litre

            Sugar – 2 Cup

            Lemon – 1

            Chironji – 1 tbsp

            Elaichi powder – ¼ tsp

            Almonds – 5 or 6

            Pistachios – 5 or 6

            Saffron strands – 4 or 5

HOW TO MAKE:-

              Firstly we will boil milk 1 litre of milk for making chena.

            When it is boiled, remove from flame and let it cool a little.

            Add lemon juice slowly into it to get fermented for making chena.

            When the milk is fermented, filter it using cotton cloth over a strainer.

            Squeeze out all the water from chena very carefully as it is hot.

            Also boil another 1 litre of milk in another pan to get it

thickened for ras malai.

Keep stirring the milk upto the bottom to avoid sticking to the base.

Pour cold water over chena to remove its sourness amd make it soft.

Again squeeze all water from chena.

Now press chena with fingers to make it soft for about 5 to 6 minutes.

Keep stirring the boiling milk over the flame.

In a pan, add sugar and 3 cups of water for making sugar syrup.

Keep kneading the chena to make it soft until syrup gets prepared.

Now make small round balls of chena and press a little from centre.

Transfer these chena balls in boiling sugar syrup and let it cook for

about 15 to 20 minutes. Keep checking in between.

The boiling milk would now gets almost thickened. Remove it from flame.

Add chopped almonds, cashews, chironji and elaichi powder and saffron.

Add 1 tbsp of sugar in it also and stir well.

The chena must have got spongy now in sugar syrup.

Let them cool. When cooled, shift these spongy chena balls to the thickened milk.

Cool it in refrigerator. Serve it chill.

Ras malai are ready to serve.

Try this recipe and share your views with us.

                

VEGETABLE CHEESE TOAST

INGREDIENTS:-

             Bread slices – 4

            Maida (plain flour) – 1 tbsp

            Butter – 2 tsp

            Cheese – 4 tsp

            Milk – 1 cup

            Boiled corn – 2 tsp

            Boiled peas – 1 tsp

            Capsicum – 1 (finely chopped)

            Tomato – 1 (finely chopped)

            Onion – 1 (finely chopped)

HOW TO MAKE:-

              Firstly toast all the bread slices in toaster.

            In a pan, add butter and plain flour and mix well.

            Cook it till colour changes to golden.

            Now add milk and stir well continuously.

            Let it boil for some time, then add cheese.

            Keep mixing and cook for another 5 minutes.

            White sauce is ready.

            Add boiled corn, peas, capsicum, tomato and onion into it.

            Mix well and spread on all bread slices.

            Preheat oven at 180 degree Celsius.

            Toast these bread slices in oven for about 5 minutes.

            Vegetable cheese toast are ready to serve.

                Try this recipe and share your views with us.

SABUDANA KHICHDI

INGREDIENTS:-

             Sabudana (sago) – 1 cup

            Boiled potatoes – 2

            Grated coconut – ¼ cup

            Peanuts – 2 tsp

            Cumin seeds – ½ tsp

            Curry leaves – 5 or 6

            Green chillies – 3

            Onion – 1 (finely chopped)

            Sugar – 1 tsp

            Red chilli powder – ½ tsp

            Turmeric powder – ½ tsp

            Oil – 1 tbsp

            Salt – to taste

            Coriander leaves – for garnish

HOW TO COOK:-

              Soak sabudana in water for about 4 hours.

            Heat oil in a pan and add cumin seeds.

            Then add curry leaves, green chillies and onion.

            Stir it well and roast it. Then add peanuts in it.

            Cut the boiled potatoes in small pieces and add in the pan.

            Fry all the things for about 1 minute.

            Add red chilli powder, turmeric powder, sugar and salt.

            Mix all the spices together very well.

            Add grated coconut and soaked sabudana also.

            Mix all the things in tha pan evenly and cook for about 5 minutes.

            Garnish with coriander leaves.

            Sabudana khichdi is ready to serve.

            Try this recipe and share your experience with us.