Walnut Banana Hummus

Preparation time 5 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

Walnut 10

Ripe Banana  ½

Honey 1 ts

White Chickpeas (Kabuli Chana) soaked ¼ cup

Salt pinch

 

Method:

Take soaked White Chickpeas in a pressure cooker. Add enough water approx 2 cups.

 

Pressure cook to 8 to 10 whistles.

 

Then, leave pressure cooker to cool off.

 

Then, remove White Chickpeas with water from pressure cooker and leave it to cool off.

 

Then, strain and separate water and White Chickpeas and keep both of them a side.

 

Cut slices of Ripe Banana and put them in deep freezer and make them frozen.

 

Now, take Walnut in a jar of mixer and crush to fine powder.

 

Add frozen Banana slices. Crush it again.

 

Now, add White Chickpeas and little water separated from it. Crush it again.

 

Now, add Honey and Salt. Crush it again.

 

Serve Fresh with Fruits and / or Biscuits.

 

Very nutritious Hummus with Walnut and Banana Flavour.

 

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Hariyali Sabudana Khichdi

Preparation time 10 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

For Paste:

Fresh Coconut grated ½ cup

Green Chilli 3

Fresh Coriander Leaves ½ cup

Lemon Juice of 1 Lemon

Sugar 1 tbsp

Salt to taste

 

For Tempering:

Oil 1 tbsp

Cumin Seeds 1 ts

Green Chilli chopped 1

Curry Leaves 5

Potato boiled and chopped 1

Tapioca Sago (Sabudana) soaked 1 cup

Roasted Peanuts crushed 2 tbsp

 

Method:

For Paste:

Take all listed ingredients for Paste in a jar of mixer.

 

Crush to fine Paste. Keep it a side.

 

For Tempering:

Add 1 tbsp of Oil in soaked Sago.

 

Mix prepared Paste with soaked Sago. Keep it a side.

 

Heat Oil in a pan.

 

Add Cumin Seeds, chopped Green Chilli and Curry Leaves.

 

When crackled, add boiled and chopped Potato and Salt. Mix well and cook until Potato is cooked well.

 

Then, add Sago and cook while mixing slowly on low flame to prevent burning and sticking at the bottom of the pan.

 

Now, add crushed Roasted Peanuts and mix well and continue cooking for a while on low flame.

 

Enjoy Your Holy Fasting with Hot Hariyali Sabudana Khichdi.

 

Yummy Looking… Differently Tasting…Hariyali Sabudana Khichdi…

 

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Triranga Pulao / Tri Coloured Pilao

Preparation time 5 minutes

Cooking time 10 minutes

Servings 3

 

Ingredients:

Boiled or Steamed Rice 3 cup

(Excess rice after meal)

For White Rice:

Butter 2 tbsp

Cumin Seeds 1 ts

Cashew Nuts 1 tbsp

Tutti Fruitty 1 tbsp

Salt to taste

For Green Rice:

Green Chutney 3 tbsp

For Red Rice:

Butter 2 tbsp

Onion finely chopped 1

Garlic Paste 1 ts

Beet Root grated 1 tbsp

Tomato Puree ½ cup

Salt to taste

Garam Masala 1 ts

Red Chilli Powder 1 ts

Tomato Ketchup 1 ts

 

Butter for Greasing.

 

Tomato Ketchup for garnishing.

 

Method:

For White Rice:

Take 1 cup of Rice in a bowl. Add Butter, Cumin Seeds, Cashew Nuts, Tutti Fruitty and Salt. Mix well. Keep a side.

 

For Green Rice:

Take 1 cup of Rice in a bowl. Add Green Chutney and mix well. Keep a side.

 

For Red Rice:

Heat Butter in a pan. Add finely chopped Onion. When Onion softens, add Garlic Paste. When sautéed, add Tomato Puree, grated Beet Root, Salt, Garam Masala, Red Chilli Powder. Mix well. Cook for 3-4 minutes on medium flame. Add Tomato Ketchup and mix well. Add 1 cup of Rice. Mix well. Remove the pan from the flame.

 

Grease baking dish with Butter. Make 3 layers each of prepared coloured Rice.

 

Microwave for 30 seconds only.

 

Enjoy The Simple Rice…Same Rice…Excess Rice…

 

                                                            Modified in Three Delicious Flavours…

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Cabbage Poriyal – Tamil Cabbage Porutu – Telugu Cabbage Palyal – Kannada Cabbage Upperi – Malayalam

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

Cabbage shredded 2 cup

Oil 3 tbsp

Mustard Seeds 1 ts

Cumin Seeds ½ ts

Skinned and Split Black Gram 1 ts

Skinned and Split Gram soaked 1 ts

Cashew Nuts 2 tbsp

Asafoetida Powder Pinch

Curry Leaves 10

Green Chilli chopped 3

Onion Slices of 1 onion

Salt to taste

Fresh Coconut grated 1 tbsp

Method:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Curry Leaves, chopped Green Chilli. When spluttered, add Skinned and Split Black Gram, soaked Skinned and Split Gram, when sautéed, add Onion Slices. When Onion Slices softens, add shredded Cabbage and Salt. Mix well. Continue cooking on low flame for 3-4 minutes. Remove the pan from the flame.

 

Remove the prepared stuff in a serving bowl.

 

Garnish with sprinkle of Cashew Nuts and grated Fresh Coconut.

 

Serve Hot as a side dish with Sambhar-Rice or Rasam-Rice.

 

Add the Flavour to your Meal with South Indian Delicacy…

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Lila Chana na Wada / Fresh Chickpeas Fritters

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Fresh Chickpeas 1 cup

Green Chilli Paste 1 tbsp

Asafoetida Powder Pinch

Black Pepper Powder ¼ ts

Fennel Seeds Powder 1 ts

Sesame Seeds 1 tbsp

Sugar 1 ts

Lemon Juice 1 tbsp

Fresh Coriander Leaves 2 tbsp

Gram Flour 2 tbsp

Salt to taste

Oil to deep fry

Green Chutney for serving.

 

Method:

Take Fresh Chickpeas in a wet grinding jar of your mixer. Grind it to fine paste.

 

Remove it in a bowl. Add Green Chilli Paste, Asafoetida Powder, Black Pepper Powder, Fennel Seeds Powder, Sesame Seeds, Sugar, Lemon Juice, Fresh Coriander Leaves and Salt. Mix very well. Add Gram Flour and mix very well. Make sure not to leave lumps of Gram Flour.

 

Heat Oil to deep fry on medium flame. Put number of lumps of prepared mixture in heated Oil. Deep fry partially. Remove from Oil.

 

Leave them on dry and clean paper for 4-5 minutes.

 

One by one, press lightly between two palms to flatten.

 

Deep fry again in heated Oil. Turn over when needed to fry all around.

 

Arrange them on a serving plate.

 

Garnish with droplets of Green Chutney on each.

 

Serve Hot with Green Chutney a side on serving plate.

 

Or Take Away to Work Place to Share with Workmates.

 

Wow…What a Creamy and Fresh Taste…

 

Make More Friends with Fresh Chickpeas Fritter…

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Tapkir no Halvo-Karachi Halvo

Preparation time 0 minutes

Cooking time 6 minutes

Yield 8-10 pcs

 

Ingredients:

Sugar 1 cup

Lemon Juice ¼ ts

Food Colour of choice ¼ ts

Arrowroot Powder ½ cup

Ghee 4 tbsp

Mix Dry Fruit ½ cup

(Cashew Nuts, Almonds, Pistachio. All broken pieces)

Cardamom Powder ½ ts

Cardamom Granules ½ ts

 

 

Method:

Take Sugar in a microwave compatible bowl. Add 1 cup of water and Lemon Juice. Microwave it for 1 minute. Then, add Food Colour of choice. Stir to mix it. Keep a side.

 

Take Arrowroot Powder in a microwave compatible bowl. Add 2 cups of water. Microwave it for 1 minute.

 

Add prepared Sugar Water in Arrowroot Powder mixture. Mix very well as well as whisking. Make sure of no lump.

 

Add 1 tbsp of Ghee in it. Stir it well. Microwave it for 30 seconds.

 

Again, add 1 tbsp of Ghee, stir it well. Microwave it for 1 minute.

 

Once again, add 1 tbsp of Ghee, Cardamom Powder and Cardamom Granules. Stir well. Microwave it for 1 minute.

 

Then, add Mix Dry Fruits and mix well. Microwave it for 1 minute.

 

Set the prepared mixture in a greased mould or a greased flat bottom plate. Leave it to cool down.

 

Cut in size and shape of choice.

 

Remove the pieces from the mould.

 

Enjoy immediately or store to enjoy anytime later.

 

So Easy to Kook Karachi Recipe in Kitchen…That’s Karachi Halvo….

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Hot Shots

Preparation time 5 minutes

Cooking time 5 minutes

Servings 3

 

Ingredients:

Milk 2 cup

Cream ½ cup

White Chocolate ½ cup

Milk Powder 2 tbsp

Vanilla Essence 2 drops

Strawberry Emulsion 2 drops

Mint Emulsion 2 drops

 

Decorating Edible Flowers for garnishing

 

Method:

Take Milk in a pan.

 

Add Cream, White Chocolate and Milk Powder. Mix well.

 

Boil it while stirring occasionally.

 

Blend it very well using hand blender. It will make froth (foam) on the top. Skim froth.

 

After removing froth, divide Milk in 3 equal parts.

 

Add Vanilla Essence in 1 part of Milk. Add in 1 serving glass.

 

Add Straberry Emulsion in 1 part of Milk. Add in another serving glass.

 

Add Mint Emulsion in 1 part of Milk. Add in another serving glass.

 

Garnish all 3 glasses with Decorating Edible Flowers.

 

Have a Hot Shot of Flavoured Hot Chocolate.

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Batata nu Aadu varu Shak / Ginger Potato

Preparation time 3 minutes

Cooking time 10 minutes

Serving 1

 

Ingredients:

Potato boiled 4

Ghee 3 tbsp

Cumin Seeds 1 ts

Fennel Seeds 1 ts

Cinnamon Leaves 2

Cinnamon 1 small pc

Clove Buds 4-5

Ginger-Chilli Paste 2 tbsp

Fennel Seeds Powder 1 tbsp

Garam Masala 1 ts

Black Pepper Powder 1 ts

Black Salt Powder 1 ts

Lemon Juice of 1 lemon

Grated Ginger to garnish 1 tbsp

 

Method:

Heat Ghee in a pan on low flame. Add Cumin Seeds, Fennel Seeds, Cinnamon Leaves, Cinnamon and Clove Buds. When spluttered, add Ginger-Chilli Paste, stir it. Add 3 boiled Potato. Mix well. Add Fennel Seeds Powder, Garam Masala, Black Pepper Powder, Black Salt Powder and Lemon Juice. Mix well. Let it be cooked on low flame.

 

Meanwhile, take remaining 1 boiled Potato in a small bowl. Add 3-4 tbsp of water and crush the Potato in water.

 

Add crushed boiled Potato in the pan on low flame. Mix well and continue cooking for 4-5 minutes.

 

Sprinkle grated Ginger to garnish.

 

Serve Hot.

 

Ginger-Potato can be Enjoyed solely or with Roti or Naan or Black Gram Puri.

 

Sparkle Your Tongue with Sparkling Taste of Ginger-Potato…

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Latte Macchiato

Preparation time 5 minutes

Cooking time 5 minutes

Servings 2

 

Ingredients:

Milk ½ cup

Cream 1 cup

Milk Powder 2 tbsp

Sugar 2 tbsp

Coffee Powder 3 tbsp

Melted Chocolate 1 tbsp

 

Method:

Take Coffee Powder in a bowl. Add ½ cup of hot / boiled water and mix very well.

 

In another bowl, take Milk, Cream, Milk Powder and Sugar. Boil it while stirring occasionally. When boiled, remove from the flame. Using handy blender, blend it to frothy.

 

Take Melted Chocolate in a serving glass. Add prepared frothy Milk Mixture. Add prepared Coffee Water.

 

Serve immediately for fresher taste and serve with Honey Ginger Flat Cookies for better taste.

 

 

Make Your Table Work Delightful with Refreshing and Stimulating LATTE MACCHIATO…

 

Also Enjoy LATTE MACCHIATO with Your Loved Ones

&

Make Your Evening Special…

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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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