Chana Madra

Preparation time 5 minutes

Cooking time 20 minutes

For 2 persons

 

Ingredients:

For Paste:

Rice 2 tbsp

Cardamom granules of 2 cardamom

For Madra:

Mustard Oil or Ghee 1 tbsp

Asafoetida Powder Pinch

Clove buds 2

Cinnamon 1

Cardamom whole 1

Cumin Seeds 1 ts

Coriander-Cumin Powder 2 ts

Turmeric Powder 1 ts

White Chickpeas boiled 1 cup

Curd 1 cup

Salt to taste

Ghee 1 ts

 

Method:

Take Rice and Cardamom granules in a bowl. Add ¼ cup of water. Leave it for approx 1 hour. Than grind it in wet grinding jar to fine paste.

 

Heat Mustard Oil or Ghee in a pan. Add Asafoetida Powder, Clove buds, Cinnamon, Cardamom and Cumin Seeds. When crackled, add Coriander-Cumin Powder and Turmeric Powder. Mix well and cook for 1-2 minutes. Add boiled White Chickpeas, Curd, prepared Rice Paste and Salt. Mix well and cook well for approx 10-12 minutes while stirring occasionally.

 

Take it in a serving bowl. Put a spoonful of Ghee on top of it.

 

Serve Hot with Boiled or Steamed Rice.

One More…From the Lap of Himalayas…Mountainous Himachal Pradesh…

 

To Make You Feel…Full of Energy…to be Mountaineer…

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Chana Bateta

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings 2

Ingredients:

Potato boiled 3

Chickpeas boiled ½ cup

Oil 2 tbsp

Red Chilli Powder 3 tbsp

Garlic Masala (Havej) 3 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

 

For Red Chutney:

Sweet Potato 1

Tomato 5

Red Chilli Powder 1 tbsp

Jaggery 1 ts

Garlic Masala (Havej) 1 tbsp

Salt to taste

 

For Green Chutney:

Green Chilli 5

Potato boiled ½

Salt to taste

 

Deep fried colourful Fryums for garnishing.

 

Method:

For Red Chutney:

Take Sweet Potato and Tomato in a pressure cooker. Add 1 cup of water. Pressure cook up to 1 whistle. Leave the pressure cooker to cool down.

 

Remove the content with water from pressure cooker in a wet grinding jar of mixer. Add Red Chilli Powder, Jaggery, Garlic Masala and Salt. Grind it to fine texture. Remove it in a bowl.

 

Red Chutney is ready. Keep a side.

 

For Green Chutney:

Take Green Chilli, boiled Potato half and Salt in a wet grinding jar of mixer. No water at all, please. Grind it well. Remove it in a bowl.

 

Green Chutney is ready. Keep a side.

 

For Assembling:

Take boiled Potato and Chickpeas in a bowl. Pour 2 tbsp of Oil on it. Sprinkle Red Chilli Powder, Garlic Masala, Fresh Coriander Leaves and Salt. Toss it slowly to mix sprinkled spices.

 

Remove it in a serving bowl. Pour spreading Red Chutney and Green Chutney over it.

 

Sprinkle deep fried Fryums to garnish.

 

Serve immediately after assembling to enjoy freshness.

 

This is Really Irresistible for Everyone at Home…

Enjoy Anytime…

Sports Time…Movie Time…

Cartoon Time…Saas Bahu Serial Time…

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Green Bhaji Pav

Preparation time 15 minutes

Cooking time 15 minutes

For 2 persons

 

Ingredients:

Oil 2 tbsp

Ginger-Garlic-Chilli Paste 1 tbsp

Spring Onion chopped 1 cup

Spring Garlic chopped ¼ cup

Tomato chopped 2

Capsicum chopped 1

Mix Vegetables chopped 2 cup

(Egg Plants, Potato, Bottle Gourd, Cabbage, Cauliflower)

Spinach Puree ½ cup

Green Peas 2 tbsp

Pavbhaji Masala 1 ts

Garam Masala 1 ts

Salt to taste

Spring Garlic chopped for tempering             2 tbsp

Onion Rings for garnishing

Buns for serving

Method:

Heat Oil in a pan. Add Ginger-Garlic-Chilli Paste, Spring Onion, Spring Garlic, Tomato, Capsicum and Mix Vegetables. Partially cook on low-medium flame for a while. Add Pavbhaji Masala, Garam Masala and Salt. Mix well. Add Spinach Puree and Green Peas. Continue cooking for a while.

 

In another pan, heat Oil. Temper Spring Garlic in heated oil.

 

Pour tempered Spring Garlic on cooked vegetable.

 

Garnish with Onion Rings.

 

Serve with Buns.

 

Enjoy Diversified Taste of Bambaiya Bhaji Pav (Mumbai Bhaji Pav).

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Val ni Biryani – Butter Beans Biryani

Preparation time 10 minutes

Cooking time 20 minutes

For 4 persons

 

Ingredients:

Ghee 1 tbsp

Oil 1 tbsp

Black Pepper whole 1 ts

Cinnamon Leaves 2

Curry Leaves 4-5

Asafoetida Powder Pinch

Ginger chopped 1 tbsp

Green Chilli chopped big pieces 3 chilli

Nutmeg Powder Pinch

Spring Onion chopped 1 cup

Fresh Butter Beans ½ cup

Egg Planst chopped 5

Carrot chopped cubes or round slices 1

Coli Flower big pieces ½ cup

Cabbage grated ½ cup

Baby Potatoes whole, boiled and peeled 7

Salt to taste

Curd ½ cup

Dry Grapes / Raisin 2 tbsp

Garam Masala 1 ts

Cinnamon-Clove Powder 1 ts

Rice boiled or steamed 2 cups

Biryani Masala 1 tbsp

Roasted Cashew Nuts 2 tbsp

Method:

Mix Biryani Masala with boiled or steamed Rice and keep a side to use later.

 

Preheat clay pot or clay pan. Put Ghee and Oil, when heated, add Black Pepper, Cinnamon Leaves, Curry Leaves, Asafoetida Powder, Ginger and Green Chilli. Stir to mix well on high flame for 2-3 minutes. Add Nutmeg Powder, Spring Onion, Butter Beans, Egg Plants, Carrot, Coli Flower, Cabbage and Baby Potatoes. Add Curd and Salt and mix well slowly taking care not to crush vegetables. Continue cooking on high flame for 3-4 minutes. Add Garam Masala, Dry Grapes, Cinnamon-Clove Powder and mix well again slowly taking care not to crush vegetables. Add prepared Rice, mix slowly and leave it on high flame for 2-3 minutes. Remove the pot or pan from flame.

 

Serve it fresh and hot on a serving plate.

 

Garnish with Roasted Cashew Nuts.

 

Fill Your Tummy with Biryani with Butter Beans, Full of Fiber and Fat-free Protein.

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Yummy Chocolate Bar – Chikki Chocolate Bar

Preparation time 2 minutes

Cooking time 10 minutes

Servings 6

 

Ingredients:

Sesame Seeds ¼ cup

Flax Seeds ¼ cup

Puffed Rice (Mamra) ½ cup

Roasted Gram skinned and split ¼ cup

Roasted Salted Peanuts ½ cup

Dark Chocolate 100 gm

Milk Chocolate 100 gm

Butter plain 25 gm

 

Method:

Preheat a non-stick pan. On low flame, taking care of not burning any ingredient, roast Sesame Seeds, Flax Seeds, Puffed Rice, Roasted Gram and Roasted Salted Peanuts. Remove the pan from the flame.

 

Add Dark Chocolate, Milk Chocolate and Butter. Mix well. Set in moulds. Keep it in refrigerator for approx 30 minutes to set.

 

Cut the Bar and serve cool.

 

Be CHOCOLATTY WITH Sweet, Buttery, Crunchy, CHIKKI CHOCOLATE BAR.

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Punjabi Style Aalu Beans – Punjabi French Beans with Potato

Preparation time 5 minutes

Cooking time 10 minutes

For 2 persons

 

Ingredients:

Oil 2 tbsp

French Beans chopped 250 gms

Salt to taste

Turmeric Powder 1 ts

Potato boiled and chopped 3

Red Chilli Powder 1 ts

Kitchen King Masala 1 ts

Dry Fenugreek Leaves 1 ts

Fennel Seeds Powder 1 ts

Cardamom powder pinch

Nutmeg Powder pinch

Mango Powder 1 ts

Method:

Heat Oil in a pan. Add French Beans. Add Turmeric Powder and Salt. Mix well and let it get cooked on low-medium flame for 5-7 minutes. Add Potato, Red Chilli Powder, Kitchen King Masala, Dry Fenugreek Leaves, Fennel Seeds Powder, Cardamom Powder, Nutmeg Powder and Mango Powder. Mix well and let it be on low-medium flame for 2-3 minutes.

 

Serve with Chapatti or Naan.

 

Enjoy Evergreen, Green Beans, in Spice full, Punjabi Flavour.

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Green Beans Rice – French Beans Rice

Preparation time 10 minutes

Cooking time 15 minutes

For 2 persons

 

Ingredients:

For Spicing:

Cummins Seeds 1 ts

Black Pepper whole or coarse powder 1 ts

Clove buds ½ ts

Cinnamon small pieces 3-4 pcs

Coriander Whole 1 ts

Dry Red Chilli whole 3

Salted Roasted Peanuts 2 tbsp

For Rice:

Oil 1 tbsp

Mustard Seeds 1 ts

Green Chilli chopped 2

Curry Leaves 4-5

French Beans chopped big pieces 100 gms

Dry Coconut grated 1 ts

Rice boiled or steamed 1 cup

Fresh Coriander Leaves 1 tbsp

Lemon Juice of ½ lemon

Salt to taste

 

Method:

Pre-heat non-stick pan on low flame for 30-40 seconds. Put all ingredients for Spicing. Roast well on low flame and keep shaking the pan to avoid burning of any ingredient. Roast until everything is very dry and start to make knocking sound while shaking on the pan. Remove in a wide and open plate. Let them cool down somehow then crush them all together. Please no grinding, only crushing to coarse powder.

 

Heat oil in a pan. Add Mustard Seeds. When spluttered, add Curry Leaves and Green Chilli. Then, add French Beans and salt. Stir slowly to mix well and cook for 5-7 minutes on low-medium flame. Add crushed spices, Coconut and Rice. Mix well. Add Lemon Juice and mix well. Remove the pan from the flame.

 

Sprinkle Fresh Coriander Leaves and cover the pan partially with a lid and leave it for 2-3 minutes.

 

Serve Fresh and Hot.

 

Satisfy Appetite with All Natural Content Delicious Rice – The One-in-All Meal.

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Popped Sorghum Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

For Pizza Base:

Jaggery ½ cup

Red Chilli Powder Pinch

Chilli Flakes Pinch

Oregano Pinch

Oil 1 ts

Popped Sorghum 2 cup

For Pizza Sauce:

Butter 1 tbsp

Garlic chopped ½ ts

Onion chopped 1

Tomato Puree 1 cup

Tomato Ketchup 1 tbsp

Chilli Sauce 1 ts

Corn Flour Slurry 1 ts

Chilli Flakes ½ ts

Oregano ½ ts

Salt to taste

For Topping:

Butter 1 tbsp

Onion chopped 1

Capsicum chopped 1

Salt to taste

Chiili Flakes 1 ts

Oregano 1 ts

Cheese Shred 1 tbsp

Olives cut halves 5-7

Method:

For Pizza Base:

Pre-heat a non-stick pan on low flame. Add Jaggery. When it starts to melt. Add Oil, Red Chilli Powder, Chilli Flakes and Oregano. Stir slowly. When it thickens, remove the pan from the flame. Add Popped Sorghum. Set in Pizza Mould and leave it to cool down. Then, unmould it. Keep it a side..

 

For Pizza Sauce:

Heat Butter in a pan on low flame. Add chopped Garlic and Onion. When sautéed, add Tomato Puree, Tomato Ketchup, Chilli Sauce and Corn Flour Slurry. Mix well. Add Chilli Flakes, Oregano and Salt. Mix well. Stir it until it thickens. Remove the pan from the flame. Keep it a side.

 

For Topping:

Heat Butter in a pan on low flame. Add chopped Onion and Capsicum. When sautéed, add Salt and mix well. Remove the pan from the flame.

 

For Assembling:

Take Pizza Base on a serving plate.

 

Apply prepared Pizza Sauce spreading on the top surface of it.

 

Spread prepared Topping all over it.

 

Sprinkle Chilli Flakes, Oregano and Cheese Shred. Arrange Olives halves.

 

Serve immediately after assembling.

 

Splendid Style of Pizza…

 

Poppy Sweetie and Spicy…

 

Popped Sorghum Pizza…

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Sweet Popcorn Pizza

Preparation time 5 minutes

Cooking time 5 minutes

Servings 4

 

Ingredients:

Sugar ½ cup

Cream ¼ cup

Butter 2 tbsp

Popcorn 1 bowl

For garnishing:

Mix Nuts roasted

(Cashew Nuts, Almonds, Walnuts, Peanuts)

Chocolate Sauce

White Chocolate Sauce

Colourful Sugar Sprinkler

 

Method:

Take Sugar in a not-stick pan. Spread Sugar well in the pan and put the pan on low flame. When Sugar starts to melt, stir it slowly and let it be on flame to melt completely. When, melted completely, add Cream and Butter and stir slowly and continuously. When it changes the colour to light brownish, switch off the flame.

 

Add Popcorn and mix well. Set in a greased round plate. Leave it to cool down for 10-15 minutes.

 

Unmould from the round plate and arrange in a serving plate.

 

Sprinkle roasted Mix Nuts. Pour Chocolate Sauce and White Chocolate Sauce spreading over it.

 

Garnish with Colourful Sugar Sprinkler.

 

Have You Ever Enjoyed Pizza without usual Pizza Base…!!!

It Is Here…For You…

Chocolaty Sweet Popcorn Pizza…

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Mix Vegetable Samosa Pinwheels

Preparation time 20 minutes

Cooking time 20 minutes

Servings 15 Samosa

 

Ingredients:

For Dough:

Refined White Wheat Flour (Maida) 1 cup

Oil 3 tbsp

Carom Seeds ¼ ts

Salt to taste

For Stuffing:

Potato boiled and mashed 2

Green Peas boiled ¼ cup

Mix Vegetables finely chopped 1 cup

(preferably Coli Flower, Carrot, Capsicum)

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Garlic Paste 1 ts

Ginger Paste 1 ts

Green Chilli chopped 1 ts

Fresh Mint Leaves 2 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Black Salt Powder ¼ ts

Mango Powder ¼ ts

Garam Masala ½ ts

 

Corn Flour for coating ½ cup

Oil for deep frying

Home made Green and Red Chutney for serving

 

Method:

For Dough:

Take Refined White Wheat Flour in a bowl. Add Carom Seeds and Salt. Mix well. Add Oil and mix well. Knead semi stiff dough adding water gradually as needed.

 

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and Fresh Mint Leaves. When crackled, Add finely chopped Mix Vegetables and Salt. Mix well and cook for 7-8 minutes on medium flame while flipping occasionally. When Vegetables are cooked, add chopped Green Chilli, Garlic Paste, Ginger Paste and mix well. Add Turmeric Powder, Red Chilli Powder, Black Salt Powder, Mango Powder and Garam Masala and mix well. Add boiled and mashed Potato, boiled Green Peas and Fresh Coriander Leaves. Mix well. Remove the pan from the flame. Stuffing is ready.

 

Take a big lump of prepared Dough and roll big round and thin chapatti of it. Spread 2-3 tbsp of prepared Stuffing on it. Roll chapatti to wrap stuffing on it. Cut this stuffed roll in small pieces which will look like wheels.

 

Repeat to finish prepared Dough and Stuffing.

 

Heat Oil for deep frying.

 

One by one, coat all wheel shaped pieces with Corn Flour and deep fry. Turn over occasionally and slowly to deep fry all sides very well. Deep fry to light or dark brownish to your taste.

 

Serve Hot with Home made Green and Red Chutney.

 

Any Doubt whether this is Samosa…!!! Triangular is Traditional…but Wheels are Trendy…

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