Month: June 2017

Grilled Aloo Sandwich

Grilled Aloo Sandwich

By |
grilled-aloo-sandwich
Grilled Aloo Sandwich
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 10 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Potatoes, boiled – 4 nos.
Sandwich Bread – 8 slices
Jeera – ½ teaspoon
Ginger paste – ½ teaspoon
Green chilli paste – ½ teaspoon
Amchur – 1 teaspoon
Kasuri methi – 1 tablespoon
Coriander leaves – 2 tablespoon
Onion, chopped – 2 tablespoon
Jeera Powder – 1 teaspoon
Red chilli powder – ½ teaspoon
Refined oil – 1 tablespoon
Butter – 2 tablespoon
Salt to taste

Method
• Cut boiled potatoes in small chunks.
• Heat oil in a pan. Add jeera and onion. Sauté it.
• Add ginger, chilli paste, kasuri methi, red chilli powder and jeera powder.
• Add potatoes. Add salt, amchur powder and coriander leaves and cook it for 2 mins.
• Let it cool for few mins.
• Take a slice of bread. Spread the potato mixture on slice and cover it with another slice of bread.
• Make all the sandwiches and grill them in a griller with butter.
• Cut the sandwiches in triangular shapes.
• Serve it with tomato ketchup and green chutney.

Makki Ki Roti

Makki Ki Roti

By |
makki-ki-roti
Makki Ki Roti
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 15 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Makki ka atta – ½ kg.
Coriander leaves – ½ cup
Ajwain – ½ teaspoon
Red chilli powder – ½ teaspoon
Salt to taste

Method
• Take makki ka atta in bowl.
• Add all ingredients and knead it with lukewarm water and make a soft dough.
• Keep it for 5 mins.
• Divide it equal portions.
• Heat tava and grease it with oil.
• Roll it on chakla (pastry board) with little dry atta.
• Transfer makki ki roti on tava carefully and cook with ghee until brown.
• Serve with sarson ka saag.

Sarson Ka Saag

Sarson Ka Saag

By |
sarson-ka-saag
Sarson Ka Saag
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 1 hr.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Sarson ka saag (Mustard Leaves) – 2 bunches
Palak (Spinach) – 1 bunch
Bathua – 1 bunch
Onion, finely chopped – 1 no.
Green chillies – 5-6 nos.
Garlic – 8 -10 cloves
Ginger, chopped – 3 tablespoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Makai ka atta – 2 tablespoon
Desi ghee – 3 tablespoon
White butter (for garnish) – 2 tablespoon
Salt to taste

Method

• Clean and wash all leaf vegetables.
• Boil with green chillies, garlic and salt with enough water in a pressure cooker for ½ hr. on medium flame or till done.
• Open the pressure cooker. Add Makai atta and salt to taste. Mix it with hand blender.
• Heat ghee in a pan. Add jeera, onion and ginger. Saute for few minutes.
• Add red chilli powder and transfer the saag in it and cook for 10 mins.
• Transfer in a serving bowl and garnish with white butter.
• Serve with roti.

Shahi Tukda – Air Fried

Shahi Tukda – Air Fried

By |
Shahi Tukda
Shahi Tukda
Time To Cook
Serving
Measures

Preparation Time = 0 mins.
Cooking Time = 15 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Bread slices – 6 nos.
Milk – 1 cup
Condensed milk – 2 tablespoon
Sugar – 1 tablespoon
Mixed dryfruits (almonds, cashews and pistachios), chopped – ¼ cup
Ghee or butter – 2 tablespoon

Method
• Boil milk with sugar for 10-15 mins.
• Mix condensed milk in it.
• Dry roast dryfruits and keep aside.
• Spread butter or ghee on bread slices and cut the slices in square or triangular shapes.
• Roast bread slices in air fryer until it turns brown.
• Soak roasted slices in sweet milk mixture and lay it in a serving dish.
• Garnish with dryfruits. Serve it immediately otherwise it becomes soggy.

Video

Green Chana Kebab

Green Chana Kebab

By |
green-chana-kebab
Green Chana Kebab
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 15 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Green chana – 1 cup
Ginger, chopped – 1 teaspoon
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Refined oil for frying
Red chilli powder – ¾ teaspoon
Jeera powder – ¾ teaspoon
Chaat masala – ½ teaspoon
Breadcrumbs – ½ cup
Lemon juice – 1 teaspoon

Method
• Soak chana overnight. In the morning boil it in pressure cooker till it becomes soft.
• Drain excess water. Churn chana with green chilli, ginger in a mixture grinder.
• In a deep bowl mix chana with all ingredients and mix well.
• Divide the mixture in equal portions and give shape of kebabs.
• Shallow fry on a tava or frying pan.
• Serve with imli chutney and green chutney.

Rajma Khattewale

Rajma Khattewale

By |
rajma-khattewale
Rajma Khattewale
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 45 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Kashmiri rajma – 1 cup
Imli, seedless – 25 gm
Onion – 1 no.
Garlic – 10-12 cloves
Ginger, chopped – 2 tablespoon
Tomatoes – 2 nos.
Green chillies – 2 nos.
Coriander leaves, chopped – 2 tablespoon
Jeera – 1 teaspoon
Dhania powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric – 1 teaspoon
Garam masala – 1 tespoon
Tej patta – 2-3 nos.
Clove – 3-4 pods
Hing – 1 pinch
Refined oil – 3 tablespoon
Salt to taste

Method

• Soak rajma overnight.
• Pressure cook rajma with sufficient water for 5-6 whistles on medium flame or until it is done or becomes soft.
• Soak imli in water and when it becomes soft, squeeze and strain it. Keep aside.
• Make a smooth paste of onion, garlic, ginger, coriander leaves and green chillies in a mixer grinder.
• Make a puree of tomatoes.
• Heat oil in a pan. Put hing, jeera, bay leaf and laung. Saute for few seconds.
• Add the paste in a pan and cook till it turns brown.
• Add tomato puree in the pan.
• Add dhania powder, red chilli powder, turmeric powder and cook it until oil separates out.
• Add rajma in the pan. Add salt to taste and mix well. Adjust consistency by adding water and cover it. Cook for 10-15 mins on low flame.
• When it is done, add imli pulp.
• Transfer in serving bowl. Garnish with coriander leaves. Serve with rice or paratha or roti.

Lahsuni Baby Potatoes

Lahsuni Baby Potatoes

By |
lahsuni-baby-potatoes
Lahsuni Baby Potatoes
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 25 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Baby potatoes – ½ kg.
Garlic, finely chopped – 1 teaspoon
Onion, finely chopped – 2 tablespoon
Green chilli, finely chopped – ½ teaspoon
Coriander leaves, finely chopped – ½ cup
Coriander powder – 1 teaspoon
Amchur (dry mango powder) – 1 teaspoon
Jeera – 1 teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Garam masala powder – 1 teaspoon
Mustard oil – 3 tablespoon
Salt to taste

Method
• Wash and cut potatoes.
• Heat mustard oil in pan till it starts smoking.
• Add jeera and sauté till it turns brown.
• Add garlic and sauté for few seconds.
• Add onion and ginger. Sauté for few seconds.
• Add red chilli powder, turmeric powder and coriander powder.
• Cook for few seconds.
• Add potatoes. Add salt to taste. Sauté for few seconds.
• Sprinkle some water and cover with lid.
• Cook on a low flame till potatoes become tender.
• Add garam masala, amchur and chopped coriander leaves. Mix well.
• Transfer in serving bowl and garnish with chopped coriander leaves.
• Serve hot with roti or paratha.

Dudhi Halwa

Dudhi Halwa

By |
dudhi-halwa
Dudhi Halwa
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 45 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Dudhi – ½ kg.
Milk – ½ lit.
Condensed milk – ½ cup
Mixed dryfruits, chopped and roasted – ¼ cup
Desi ghee (clarified butter) – 1 tablespoon (or Malai – 3 tablespoon)

Method
• Peel and grate dudhi.
• Put milk in a pan. Add dudhi in it.
• Cook it till dudhi becomes soft and milk is absorbed.
• Add condensed milk and desi ghee or malai.
• Keep aside little dryfruits for garnish and add remaining dryfruits .
• Sauté till ghee separates out.
• Transfer in serving bowl. Garnish with remaining dryfruits.

Mango Cream

Mango Cream

By |
Mango Cream
Mango Cream
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 0 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Mango, alphonso – 2 nos.
Amul fresh cream – 200 gm
Condensed milk – 3 tablespoon

Method
• Peel and cut mangoes in chunks. Keep aside.
• Put Amul fresh cream in a bowl.
• Add condensed milk.
• Whip it till cream becomes thick.
• Add mango chunks.
• Mix well.
• Transfer in serving bowl. Keep in refrigerator.
• Serve chilled.

Video

Bell Pepper Rice

Bell Pepper Rice

By |
bell-pepper-rice
Bell Pepper Rice
Time To Cook
Serving
Measures

Preparation Time = 20 mins.
Cooking Time = 10 mins.

 4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Daawat Basmati Rice, boiled – 3 cup
Bell peppers (red, green and yellow), finely chopped – ½ cup
Garlic, chopped – ½ teaspoon
Ginger paste – ½ teaspoon
Onion, finely chopped – 2 tablespoon
Ching’s fried rice masala – 2 tablespoon
Spring onion, finely chopped – 1 tablespoon
Refined oil – 2 tablespoon

Method
• Heat oil in a pan. Add garlic.
• Add onion. Sauté for few seconds.
• Add bell peppers and Ching’s fried rice masala.
• Add boiled Daawat Basmati Rice. Mix well.
• Transfer in serving bowl. Garnish with spring onion.
• Serve hot.