Tiffin recipe Archives - Krishna Kotecha's Recipes

Popped Sorghum Pizza

Posted on December 14, 2019Leave a comment

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…

Sweet Popcorn Pizza

Posted on December 7, 2019Leave a comment

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…

Schezwan Noodles

Posted on November 30, 2019Leave a comment

Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

Ingredients:

Vermicelli of Wheat 1 cup

Oil 1 tbsp

Ginger-Garlic-Chiili finely chopped 1 tbsp

Spring Onion finely chopped 3

(exclude leaves)

French Beans finely chopped 2 tbsp

Carrot finely chopped 1 tbsp

Capisicum finely chopped 1

Schezwan Sauce 2 tbsp

Black Pepper Powder ½ ts

Salt to taste

Vinegar ½ ts

Fresh Coriander Leaves 1 tbsp

Leaves of Spring Onion finely chopped 1 tbsp

Method:

Take 2 cup of water in a pan and put it on flame. When water becomes hot, add ½ ts of Oil and little Salt. When water starts to boil, add Vermicelli of Wheat. When Vermicelli softens, remove the pan from the flame and strain the water. Keep Vermicelli a side.

Heat Oil in a pan. Add finely chopped Ginger-Garlic-Chilli. When sautéed, add finely chopped Spring Onion, French Beans, Carrot and Capsicum. Stir and sauté. When sautéed, add Schezwan Sauce, Black Pepper Powder and Salt. Mix well. Add Vinegar and mix well. Cook on low flame for 3-4 minuntes.

Then, add Vermicelli and mix well. Add very little water only if it is needed. When mixed well, remove the pan from the flame. Make sure not to leave excess water.

Take it on a serving plate or in a serving bowl.

Garnish with sprinkle of Fresh Coriander Leaves and finely chopped Leaves of Spring Onion.

Serve Hot to Enjoy the Fresh Taste.

Want Schezwan Noodle…!!!???

No Need of Instant Noodles from the Supermarket…

No Need to Go to Chinese Restaurant…

Just have it in your own kitchen…

Masala Noodles / Spiced Wheat Noodles

Posted on November 23, 2019Leave a comment

Preparation time 10 minutes

Cooking time 10 minutes

For 2 persons

Ingredients:

Oil 1 ½ ts

Cumin Seeds ½ ts

Onion chopped 1

Tomato chopped 1

Green Chutney 2 tbsp

Tomato Ketchup 1 tbsp

Noodles Masala 1 tbsp

Vermicelli of Wheat 1 cup

Salt to taste

Onion Rings for garnishing.

Method:

Heat 1 ts Oil in a pan. Add Cumin Seeds. When spluttered, add chopped Onion. When sautéed, add chopped Tomato and stir. When sautéed, add Green Chutney, Tomato Ketchup, Noodles Masala and Salt. Mix well and cook on low flame for 3-4 minutes.

Then, add Vermicelli and mix well. Add very little water only if it is needed. When mixed well, remove the pan from the flame. Make sure not to leave excess water.

Remove it on a serving plate or in a serving bowl.

Garnish with Onion Rings.

Serve Hot.

Spiced up and Tempered…to make it satisfying…Spiced Wheat Noodles…

Thekua

Posted on August 22, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

Servings 10

Ingredients:

Jaggery ¾ cup or 150 gm

Ghee 2 tbsp

Whole Wheat Flour 2 cup or 300 gm

Cardamom Powder ½ ts

Fennel Seeds ½ ts

Dry Coconut shredded ½ cup or 50 gm

Oil to deep fry

Clove buds for garnishing

Method:

Take Jaggery, Ghee and ½ cup of water in a pan and put it on medium flame and remove from flame when Jaggery is dissolved.

Take Whole Wheat Flour in a bowl. Add Cardamom Powder and Fennel Seeds. Mix well. Knead stiff dough adding prepared Jaggery water gradually as needed.

Take a small lump of prepared dough, make a ball of it and tap and pamper with palms to shape it small thick round.

Put little shred of Dry Coconut in the middle of it and wrap it and make a ball. Press it lightly between two palms to flatten it.

Put it in Thekua mould and press to shape it.

Repeat to prepare number of Thekua from prepared dough.

Just press lightly one Clove bud on each Thekua for garnishing.

Heat Oil for deep frying on low flame. Deep fry all Thekua on low flame to dark brownish to make them crunchy. Flip them while deep frying to get them fried well both sides.

Serve hot or leave them to cool down and store to serve anytime later.

Enjoy Bihari Cookies…Thekua…

Mitho Lolo – Sweet Flat Bread

Posted on August 4, 2019Leave a comment

Preparation time 10 minutes

Cooking time 15 minutes

Servings 10

Ingredients:

Sugar ½ cup

Cardamom granules of 3-4 cardamom

Whole Wheat Flour 1 cup

Ghee 2 tbsp

Oil to deep fry

Sugar Powder and Dry Rose Petals for garnishing.

Method:

Take Sugar and Cardamom granules in a pan. Add ½ cup of water and boil on medium flame until Sugar is diluted.

Take Whole Wheat Flour in a bowl. Add Ghee and mix well. Knead very stiff dough adding prepared Sugar-Cardamom water gradually as needed.

Roll number of thick round Roti of prepared dough. Cut number of small rounds from rolled Roti with a cookie cutter or a lid with sharp edge.

Heat Oil to deep fry. Deep fry all small round cuts in heated Oil. Flip occasionally to fry both sides well. Deep fry to dark brownish to make crispy.

Arrange them on a serving plate.

Sprinkle Sugar Powder over them and arrange 1-2 Dry Rose Petal on each. Pour 3-4 drops of prepared Sugar-Cardamom syrup over each of them.

Leave them to cool down to room temperature.

Serve anytime later.

Make Your Shitla Satam day a Sweet Day with Mitho Lolo…Sweet Flat Bread…

(Shitla Satam is a Hindu Festival Day which is celebrated in the name of one of The Hindu Goddess and the day is celebrated as Non-cooking day)

Aalu ki Fulori

Posted on August 3, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

Ingredients:

For Tomato Chutney:

Tomato whole 1

Garlic buds 5-6

Green Chilli chopped 2-3

Fresh Coriander Leaves 2 tbsp

Cumin Powder 1 ts

Jaggery 1 ts

Salt to taste

Mustard Oil 1 ts

Panch Phoran 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

For Alu ki Fulori:

Potato boiled and peeled 2

Green Chilli finely chopped 1

Onion finely chopped 1

Fresh Coriander Leaves 1 tbsp

Gram Flour ½ cup

Red Chilli Powder 1 ts

Mango Powder ½ ts

Cumin Powder ½ ts

Chat Masala ½ ts

Salt to taste

Oil to deep fry

Method:

For Tomato Chutney:

Roast or Grill a whole Tomato on low flame. Rotate while roasting or grilling to get it roasted or grilled all sides. When Tomato skin becomes blackish, leave it to cool down. Then, remove the skin of Tomato.

Take skinned Tomato in a beating bowl. Add Garlic buds, chopped Green Chilli, Fresh Coriander Leaves, Cumin Powder, Jaggery and Salt. Beat this very well coarse paste. Take it in a bowl.

Heat Mustard Oil in a pan. Add Panch Phoran. When crackled, add this in beaten Tomato mixture and mix very well.

Keep it a side to serve later with Fulori.

For Alu ki Fulori:

Crush boiled and peeled Potato. Please don’t mash, just crush.

In crushed Potato, add finely chopped Green Chilli, finely chopped Onion, Fresh Coriander Leaves, Gram Flour, Red Chilli Powder, Mango Powder, Cumin Powder, Chat Masala and Salt. Mix very well. It will become like a loaf.

Heat Oil to deep fry on medium flame.

Put number of small sized lumps in heated Oil and deep fry to little dark brownish. Flip occasionally to fry all sides well.

Serve Fresh and Hot with prepared Tomato Chutney.

Enjoy Very Popular Street Food of BIHAR…The Leading State of India in Northen…

Aalu Poha Chana Chevdo – Nagpuri Tarri

Posted on July 27, 2019Leave a comment

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Cinnamon Leaves 1

Dry Red Chilli 2

Carom Seeds ½ ts

Mustard Seeds ½ ts

Asafoetida Powder Pinch

Brown Chickpeas boiled 1 cup

Salt to taste

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 1 ts

Tamarind Water 1 tbsp

Fresh Coriander Leaves 1 tbsp

Alu-Poha (Potato-Flattened Rice) for serving

Poha Chevdo for serving

Varhadi Masala 1 ts

(Varhadi Masala : Star Anise 10 gm, Dry Red Chilli 125 gm, Dry Coriander Granules 250 gm, Cinnamon Leaves 125 gm, Black Pepper Granules 50 gm, Cumin Seeds 50 gm, Caraway Seeds 10 gm, Clove Buds 10 gm, Cinnamon 10 gm, Black Stone Flowers (Dagad Phool / Kalpasi / Chabila) 50 gm, Fenugreek 25 gm, Poppy Seeds 25 gm, Large Cardamom 50 gm, Mace Blades 10 gm. Dried and ground powder of all these listed spices)

Method:

Heat Oil in a pan. Add Cinnamon Leaves, Dry Red Chilli, Carom Seeds, Mustard Seeds and Asafoetida Powder. When spluttered, add boiled Brown Chickpeas and mix well. Add Salt, Red Chilli Powder, Turmeric Powder and Coriander-Cumin Powder and Varhadi Masala. Mix well. Add Tamarind Water and mix well. Continue cooking on medium flame for 5-7 minutes. Stir occasionally. Add Fresh Coriander Leaves and mix well. Remove the pan from the flame.

Take Alu-Poha on a serving plate. Spread prepared Chickpeas mixture. Sprinkle Poha Chevdo.

Serve immediately for fresh taste.

Morning or Afternoon…

Snacking with Nagpuri Tarri Poha…

Tava Schezwan Rice – Pan Rice Schezwan

Posted on June 19, 2019Leave a comment

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Garlic chopped 1 tbsp

Ginger grated 1 tbsp

Onion chopped 1

Capsicum chopped 1

Carrot chopped 1

Cabbage chopped ½ cup

Cauliflower chopped ½ cup

Salt to taste

Monosodium Glutamate-MSG Pinch

(Aji-No-Moto)

Schezwan Masala 2 tbsp

Rice boiled or steamed 1 cup

Onion Rings and Capsicum Rings for garnishing

Method:

Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.

Garnish with Onion Rings and Capsicum Rings.

Serve with Schezwan Soup.

Enjoy Irresistible Rice in Chinese Flavour.

Cheese Spinach Khandvi

Posted on May 29, 2019Leave a comment

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts

Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.

Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.

Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.

Cut in strips. Roll each strip. Khandvi is ready.

Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.

Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.

Enjoy Traditional Gujarati Savoury with Twist…

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