Honey Roti

Preparation time 5 minutes

Cooking time 15 minutes

Yield 5 Roti

 

Ingredients:

Whole Wheat Flour 1 cup

Black Pepper Powder Pinch

Fennel Seeds 1 ts

Sesame Seeds ½ ts

Cashew Nuts 2 tbsp

(coarsely ground)

Ghee 2 tbsp

Honey 1 tbsp

Ghee to shallow fry

 

Method:

Take Whole Wheat Flour in a bowl. Add Black Pepper Powder, Fennel Seeds, Sesame Seeds and coarsely ground Cashew Nuts. Mix well. Add Honey and mix well. Add Ghee and mix well. Knead semi soft dough adding water gradually as needed.

 

Roll number of small round thick Roti.

 

One by one, shallow fry all rolled Roti using Ghee.

 

Serve Fresh and Hot.

 

Energise Little Sweet Daughters on Gauri Vrat with Sweet & Energetic Honey Roti…

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Healthy Squares

Preparation time 10 minutes

Cooking time 20 minutes

Servings 10

 

Ingredients:

Semolina (Ravo-Suji) ½ cup

Oats ½ cup

Oil 2 tbsp

Onion finely chopped 1

Green Peas 2 tbsp

Carrots finely chopped 2 tbsp

Capsicum finely chopped 2 tbsp

Green Chilli finley chopped 1 tbsp

Salt to taste

Mixed Herbs ½ ts

Lemon Juice 2 ts

Potato boiled and mashed 1

Fresh Coriander Leaves                1 tbsp

Fresh Mint Leaves 1 tbsp

Cheese                 10g

Oil to shallow fry

Ketchup for serving

 

Method:

Dry roast Semolina and Oats on non-stick pan and keep a side.

 

Heat Oil in a pan. Add finely chopped Onion, Carrots, Capsicum, Green Chilli and Green Peas. Sauté well.

 

Add Salt, Mixed Herbs and Lemon Juice. Mix well.

 

Add dry roasted Semolina and Oats. Sauté a bit.

 

Add 1 ½ cup of water and cook on low-medium flame. When no excess water remains, switch off the flame.

 

Add boiled and mashed Potato, Fresh Coriander Leaves, Fresh Mint Leaves and Cheese. Mix well.

 

Take prepared mixture on a plate and spread it and leave it for a while to cool off.

 

When it is cooled off, cut it in number of Squares.

 

Shallow fry all Squares.

 

Serve fresh and hot with ketchup.

 

Make your precious holiday worth to relax and enjoy something differently tasteful snacks.

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Honey Almond Cookies

Preparation time 10 minutes

Baking time 30 minutes

Yield 10 Cookies

 

Ingredients:

Almond Flour 1 cup

Unsalted Butter 1 tbsp

Powder Sugar ¼ cup

Honey 1 ts

 

Method:

Take Unsalted Butter and Sugar Powder together in a bowl. Whisk it very well.

 

Then, add Honey and Almond Flour and knead dough. No water at all, please.

 

From prepared dough, make number of Cookies of shape of your choice using moulds or hand.

 

Preheat oven.

 

Bake prepared Cookies moulds for 30 minutes at 160°.

 

Remove from oven and unmould.

 

Serve Hot or Store to Serve Anytime Later.

 

Let Lovely Daughters Feel Full and Healthy while Observing Gauri Vrat…

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Muddy Buddy Popcorn

Preparation time 10 minutes

Cooking time 0 minutes

Servings 2

 

Ingredients:

For Muddy Popcorn:

Popcorn popped 1 cup

Dark Chocolate 100 gm

Milk Chocolate 100 gm

Salted Roasted Peanuts ½ cup

(crushed and de-husked)

 

For Buddy Popcorn:

Popcorn popped 1 cup

White Chocolate 200 gm

Oreo Cookies crumb ½ cup

 

Method:

For Muddy Popcorn:

Take Dark Chocolate and Milk Chocolate in a pan. Melt it on low flame. When melted, remove the pan from the flame. Add Popcorn and mix well to coat all Popcorn well coated with Chocolate. Add crushed and de-husked Salted Roasted Peanuts and mix well. Set it in a serving plate or a serving bowl.

 

Refrigerate it for at least 10 minutes.

 

Serve Fridge Cold for MUDDY Taste of Chocolaty Popcorn.

 

For Buddy Popcorn:

Take White Chocolate in a pan. Melt it on low flame. When melted, remove the pan from the flame. Add Popcorn and mix well to coat all Popcorn well coated with Chocolate. Add Oreo Cookies crumb and mix well. Set it in a serving plate or a serving bowl.

 

Refrigerate it for at least 10 minutes.

 

Serve Fridge Cold for BUDDY Taste of Chocolaty Popcorn.

 

MAKE CHILDREN PARTY

COOL CRUNCHY AND CHEERFUL

WITH

muddy buddy popcorn…

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Piyush

Preparation time 5 minutes

Cooking time 0 minutes

Servings 2

 

Ingredients:

Shreekhand 2 cup

(Preferably Plain Shreekhand)

Buttermilk 2 cup

Sugar Powder 2 tbsp

Cardamom powder Pinch

Nutmeg Powder Pinch

Saffron Pinch

Pistachio pieces for garnishing

 

Method:

Take Shreekhand and Buttermilk in a bowl. Whisk it well. Then transfer it into a juicer jar of your mixer.

 

Add Sugar Powder, Cardamom Powder, Nutmeg Powder and Saffron.

 

Blend for approx 30-40 seconds and make sure that all ingredients are blended very well.

 

Remove the blended mixture in serving glasses.

 

Garnish with Pistachio pieces.

 

Refrigerate for approx 45-60 minutes.

 

Serve fridge cold.

 

Protest Heat of Summer with this Creamy and Delicious Drink.

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Sunset Cooler

Preparation time 5 minutes

Cooking time 0 minutes

Serving 1

 

Ingredients:

Crushed Ice

Watermelon Syrup 2 tbsp

Fresh Orange Juice 1 cup

Soda Water

 

Method:

Take Crushed Ice in a serving glass.

 

Add Fresh Orange Juice.

 

Add Watermelon Syrup.

 

Fill in remaining glass with Soda Water.

 

Serve immediately.

 

Set Summer Heat Cool with SUNSET COOLER…

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Limda na Bhajiya-Neem Frittes

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

For Batter:

Gram Flour 1 cup

Rice Flour 2 tbsp

Salt to taste

Turmeric Powder ½ ts

Soda-bi-Carb pinch

Lemon Juice ½ ts

 

For Bhajiya:

Neem with petiole (leafstalk)

 

Oil to deep fry

 

Tea or Coffee for serving

 

Method:

Take in a mixing bowl, Gram Flour and Rice.

 

Add Salt, Turmeric Powder and Soda-bi-Carb. Mix well.

 

Add Lemon Juice and mix well.

 

Add little water as needed to prepare thick batter.

 

Heat Oil to deep fry on medium flame.

 

Dip Neem with petiole in prepared batter and put in heated Oil.

 

Flip fritters in Oil occasionally to fry them well all around.

 

Fry them to light brownish.

 

Serve Fresh and Hot with Hot Tea or Coffee.

 

BHAJIYA is MUST for GUJARATIs when it is raining.

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Surti Tapelu

Preparation time 15 minutes

Cooking time 20 minutes

For 4 Persons

 

Ingredients:

For Muthiya:

Skinned and Split Gram soaked ½ cup

Salt to taste

Cumin Seeds ½ ts

Turmeric Powder Pinch

Red Chilli Powder ½ ts

Asafoetida Pinch

Fresh Mint Leaves finely chopped 1 tbsp

Fresh Coriander Leaves finely chopped 1 tbsp

Ginger-Chilli Paste ½ ts

Garlic Paste ½ ts

Oil to deep fry

 

For Paste:

Peanuts 2 tbsp

Sesame Seeds 1 tbsp

Fresh Coconut Powder 2 tbsp

 

For Shak (Sabji):

Potato peeled 2

Green Peas ¼ cup

Maize peeled and chopped in 3 or 4 slices 1 maize

Oil 2 tbsp

Tomato finely chopped 1

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Asafoetida Pinch

Garam Masala ½ ts

Salt to taste

Fresh Coriander Leaves 1 tbsp

 

Roti or Puri for serving

 

Method:

For Muthiya:

Take in a wet grinding jar of mixer, soaked Skinned and Split Gram. Crush it fine.

 

Add Salt, Cumin Seeds, Turmeric Powder, Red Chilli Powder, Asafoetida, finely chopped Fresh Mint Leaves, finely chopped Fresh Coriander Leaves, Ginger-Chilli Paste and Garlic Paste.

 

Mix well and whisk it very well.

 

Heat Oil to deep fry.

 

Put number of dumplings or fist of prepared mixture in heated Oil.

 

Deep fry to dark brownish.

 

Flip occasionally to fry all around.

 

Keep a side.

 

For Paste:

Take in a wet grinding jar of mixer, Peanuts, Sesame Seeds and Fresh Coconut Powder. Crush it to fine paste.

 

Keep a side.

 

For Shak (Sabji):

Take in pressure cooker, Potatoes, Green Peas and Maize. Add Salt and enough water.

 

Pressure cook to 3 or 4 whistles.

 

Heat Oil in a pan at low flame.

 

Add prepared Paste.

 

Add Turmeric Powder, Red Chilli Powder and Asafoetida Powder and sauté.

 

Add finely chopped Tomato and continue sautéing.

 

Add Ginger-Chilli Paste, Garlic Paste, Salt  and Garam Masala and continue sautéing.

 

Add pressure cooked Vegetables. Mix well taking care of not crushing vegetables.

 

At the time of serving, add prepared Muthiya and mix well while on medium flame taking care of not crushing Muthiya and vegetables.

 

Add Fresh Coriander Leaves and mix well.

 

Serve hot with Roti or Puri.

 

Such a Satisfying Shak from Surat…The Diamond City of India…

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Yam Fries

Preparation time 10 minutes

Cooking time 15 minutes

Servings 2

 

Ingredients:

Purple Yam 250g

Yam (Suran) 250g

Ghee 2 tbsp

Salt to taste

Black Pepper Powder 1 ts

Chat Masala 1 ts

Mayonnaise and Ketchup for serving.

 

Method:

Wash and peel Purple Yam and Yam.

 

Cut 1 square shape of each Yam.

 

Wrap them in a wet towel.

 

Cook in microwave at high power for 5 minutes.

 

Cut them in pieces of finger shape. Keep Purple Yam and Yam separate.

 

Heat Ghee in a pan and Shallow fry all finger chips. Keep Purple Yam and Yam separate.

 

Arrange Purple Yam Fries and Yam Fries in separate plates.

 

Sprinkle Salt and Black Pepper Powder on Purple Yam Fries.

 

Sprinkle Chat Masala on Yam Fries.

 

Serve Hot with Mayonnaise and Ketchup.

 

Tired of French Fries…!!!???

Tired of Potato Chips…!!!???

Still can’t resist Fries…!!!???

Than…This is for you only…Yam Fries…

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Bhutte Ki Kees / Spiced Corn Cream / Corn Grate in Milk / Makai no Chevdo

Don’t get misunderstood…All Bhutta (Corn) Recipes are Not Punjabi. This is from the Heart of India…Madhya Pradesh…

Preparation time 5 minutes

Cooking time 15 minutes

Serving 1

 

Ingredients:

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Curry Leaves 4-5

Green Chilli chopped 2

Fresh Corn whole 2

Milk ½ cup

Salt to taste

Garam Masala ½ ts

 

Fresh Coriander Leaves and grated Fresh Coconut for garnishing.

 

Method:

Remove leaves on Fresh Corn and grate.

 

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and chopped Green Chilli. When spluttered, add grated Fresh Corn. When sautéed, add Milk and cook for 7-8 minutes on medium flame while stirring occasionally to prevent Milk boiling over.

 

If you want this dry, cook until Milk steams away.

 

Add Salt and Garam Masala. Mix well. Cook for 2-3 minutes more.

 

Remove in a serving plate.

 

Garnish with sprinkle of Fresh Coriander Leaves and grated Fresh Coconut.

 

Serve Fresh and Hot.

 

Enjoy Tummy Filler Bhutte Ki Kees…

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