Author: Ranju

Aam Panna Concentrate

Aam Panna Concentrate

Aam Panna Concentrate
Aam Panna
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
Raw Mangoes – ½ Kg.
Sugar – ½ kg.
Black salt – 2 teaspoon
Roasted jeera powder – 2 teaspoon
Black pepper – 1 teaspoon
Mint leaves – 1 cup
Salt to taste

Method
For Concentrate
• Make sugar syrup with 1 cup water. Cook on low flame till sugar dissolves.
• Peel and cut mangoes. Separate seeds and skin.
• Take the pulp and pressure cook it with little water till 2 whistles.
• Let it settle. Open the pressure cooker.
• Put mango pulp in mixer jar. Put all the remaining ingredients.
• Add churn it.
• Add little water. Sieve it.
• Cook it for 10 mins.
• Let it cool. Strain it and keep in a bottle or a jar in a refrigerator.
For Drink
• Take 2-3 tablespoon concentrate in a glass.
• Mix cold water and ice. Serve chilled.
• Garnish with mint leaves.
• You can keep the concentrate for upto 1 week in refrigerator.

Grilled Egg Sandwich

Grilled Egg Sandwich

Grilled Egg Sandwich
Grilled Egg Sandwich
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
Bread slices – 16 nos.
Eggs, boiled – 4 nos.
Onion, medium sized, chopped – 1 no.
Ginger, grated – ½ teaspoon
Green chilli, chopped – ½ teaspoon
Coriander leaves, chopped – 2 tablespoon
Butter – ½ cup
Red chilli powder – ½ teaspoon
Amchur powder – ½ teaspoon
Salt to taste

Method
• In a bowl grate hard boiled eggs and mix all the ingredients. Mix well.
• Spread the egg mixture on bread slice and cover with another slice.
• Make all sandwiches and grill them with butter.
• Cut the sandwiches in triangular shapes and serve with green chutney.

Tandoori Aloo Paratha

Tandoori Aloo Paratha

tandoori-aloo-paratha
Tandoori Aloo Paratha
Time To Cook
Serving
Measures

Preparation Time = 20 mins.
Cooking Time = 25 mins.

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

 

Ingredients
For dough
Wheat flour – 2 cup
Refined oil – 1 tablespoon
Water for kneading.
Salt to taste.
For stuffing
Potatoes, boiled – ½ kg
Onion, chopped – 1 no.
Garlic, chopped – ½ teaspoon
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 tablespoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Jeera – 1 teaspoon
Ajwain – 1 teaspoon
White till – 1 teaspoon
Ground anardana – ½ teaspoon
Coriander leaves, chopped – ¼ cup
Kasuri methi – 1 teaspoon
Salt to taste
For serving
Butter – 3 tablespoon
Dahi – 2 cup
Mango pickle as per liking

Method
For dough
• Knead atta with little oil, salt and sufficient water.
• Make a soft dough.
• Cover it.
• Keep it for 15 mins
For stuffing
• Boil potatoes. Peel and mash them with potato masher properly.
• In a deep bowl put potatoes and add all ingredients for stuffing.
• Mix well. Taste the mixture. If you need you can add more masala according to your taste.
For rolling
• Divide dough in 8 equal portions. Make round balls. Dust them with wheat flour.
• Flatten each ball and shape them into 3” disc with rolling pin in such a way that the edges are thinner than the centre.
• Place the potato stuffing in the centre. And, seal the edges.
• Roll the stuffed balls into rotis.

Apply little water with hand on the upper side of the rotis for shinning.
Place the rotis in electric or gas tandoor. Cook on the medium heat on both sides till it is done.
Serve it with butter and dahi. You can serve mango pickle with it.
Note – parathas can be made on tava with little ghee or oil.

Kadhi Pakode Wali

Kadhi Pakode Wali

kadhi-pakode-wali
Kadhi Pakode Wali
Time To Cook
Serving
Measures

Preparation Time = 15 mins.
Cooking Time = 30 mins.

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

 

Ingredients
For Kadhi
Dahi – 250 gm
Besan – ½ cup
Curry leaves – 8-10 nos.
Rai (mustard seeds) – ½ teaspoon
Dhania (coriander seeds) – 1 teaspoon
Hing – ¼ teaspoon
Whole bore chilli – 8-10 nos.
Methi dana (fenugreek seeds) – ½ teaspoon
Kasuri methi – 1 tablespoon
Onion, sliced lengthwise – 1 no.
Ginger, chopped – 1 tablespoon
Green chilli, chopped – 1 teaspoon
Garlic, chopped – ½ teaspoon
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Dhania powder – 1 teaspoon
Garam masala – 1 teaspoon
Coriander leaves, chopped – 2-3 tablespoon
For pakode
Besan – ½ cup
Onion, chopped – 2 tablespoon
Green chilli, chopped – 1 no.
Dhania (coriander leaves), chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Oil for frying
Baking soda – 1 pinch
Salt to taste

Method
For pakode
• In a bowl mix all ingredients and make a paste with water.
• Heat oil in a pan and fry pakode. Keep aside.
For kadhi
• In a bowl put dahi and besan and mix with hand blender. Mix water. Keep aside.
• Heat oil in a kadai. Add hing, rai, kadi patta, bore chillies, methi dana and coriander seeds. Saute for few seconds.
• Add garlic, onion, green chillies and ginger. Saute till onion turns brown.
• Add kasuri methi, red chilli powder, dhania powder, haldi.
• Add dahi and besan mixture
• Add salt to taste and mix well. Adjust consistency by adding water.
• Stir continuously so as avoid curdling.
• Keep it on a full flame.
• When it starts boiling reduce the flame.
• Add pakode.
• And, let it boil for 15-20 mins. On low flame.
• When it is done, add garam masala
• Transfer in a serving bowl.
• Garnish with coriander leaves and serve it with rice, roti or paratha.

Masala Khichdi

Masala Khichdi

masala-khichdi
Masala Khichdi
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
Daawat Basmati Rice – ½ cup
Moong chhilka dal (split with husk) – ½ cup
Onion, chopped – 1 no.
Tomato, chopped – 1 no.
Ginger, chopped – 1 teaspoon
Garlic, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ¾ teaspoon
Jeera – ¾ teaspoon
Black pepper powder – ½ teaspoon
Clove – 1 no.
Hing (Asafetida) – 1 pinch
Coriander leaves, chopped – 3 tablespoon
Salt to taste

Method
• Mix dal and Daawat Basmati Rice. Wash and soak it.
• Pressure cook dal and rice with sufficient water and salt for 3-4 whistles on medium flame.
• Heat desi ghee in a pan. Add hing, jeera, garlic, onion, green chillies, ginger and saute for 1-2 mins.
• Add tomatoes and cook until tomatoes become soft and ghee separates out.
• Add red chilli powder, black pepper and add khichdi in it.
• Adjust the consistency by adding water. And, cook for 5 mins.
• Put in serving bowl. Garnish with ghee and coriander leaves. Serve hot.

Amritsari Aloo Tikki

Amritsari Aloo Tikki

amritsari-aloo-tikki
Amritsari Aloo Tikki
Time To Cook
Serving
Measures

Preparation Time = 10 mins.
Cooking Time = 25 mins.

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

 

Ingredients
Potatoes, boiled – ½ kg.
Corn flour – 3 tablespoons
Refined oil for frying
For stuffing
Chana dal – 1 cup
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – 1 teaspoon
Amchur powder – 1 teaspoon
Coriander leaves – 3 tablespoon
Salt to taste
For serving
Curd, beaten – 1 cup
Onion, chopped – ½ cup
Tomatoes, chopped – ½ cup
Imli chutney – ½ cup
Green chutney – ½ cup
Nylon sev – ½ cup
Coriander leaves – 2 tablespoon
Salt to taste

Method
• Mash the potatoes well till free from lumps.
• Add corn flour and salt. Mix well.
For stuffing
o Boil chana dal in pressure cooker till it is done. Drain excess water.
o In a pan heat oil. Add jeera, ginger, green chilli, red chilli powder, dhania powder and saute for few seconds.
o Add dal, amchur powder, salt and coriander leaves. Mix well.
o Let it cool.
• Divide potato mixture in equal portions.
• Grease your palm with oil. Take little potato mixture on your palm. Flatten it. Fill it with stuffing and close the edges. Make a ball. Flatten it slightly. Make all tikkies.
• Shallow fry them with oil on tava or a frying pan till outer crust becomes crispy from both sides.
For serving
o Take 2 tikkies in a plate. Toss with Amritsari chana, green and sweet chutney, onion, tomatoes and dahi.
o And, toss it with nylon sev and coriander leaves.

Sabudana Khichdi

Sabudana Khichdi

sabudana-khichdi
Sabudana Khichdi
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
Sabudana (sago) – 200 gm.
Potatoes, boiled and cut in chunks– 2 nos.
Green chilli, chopped – 1 no.
Ginger, chopped – 1 teaspoon
Red chilli powder – ¼ teaspoon
Peanuts, roasted, dehusked and coarsely ground – ½ cup
Coriander leaves, chopped – ½ cup
Refined oil – 3 tablespoon
Sugar – ¼ teaspoon
Salt to taste

Method
• Soak sabudana for 20 mins. Drain excess water and keep it for 3-4 hrs. till it becomes soft and spongy.
• Heat oil in a pan. Add jeera, green chillies, ginger and saute for few seconds.
• Add potato chunks, red chilli powder.
• Add salt to taste.
• Add sabudana and peanuts. Add little sugar.
• Mix well and cook till sabudana becomes transluscent.
• Add coriander and serve hot.

Sabudana Vada

Sabudana Vada

sabudana-vada
Sabudana Vada
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
Sabudana (sago) – 200 gm.
Potatoes, boiled – 2-3 nos.
Green chilli, chopped – 1 no.
Ginger paste – 1 teaspoon
Red chilli powder – ½ teaspoon
Peanuts, roasted, dehusked and coarsely ground – ½ cup
Coriander leaves, chopped – ½ cup
Refined oil (for frying)
Salt to taste

Method
• Soak sabudana for 20 mins. Drain the water and keep it for 3-4 hrs. till becomes soft.
• Mash the boiled potatoes.
• Take sabudana and potatoes in a deep bowl and put all ingredients. Mix well.
• Divide it in equal portions and make balls.
• Deep fry all balls and put them on brown paper.
• Serve it with green chutney and sweet imli chutney.

Lahsuni Shalgam

Lahsuni Shalgam

lahsuni-shalgam
Lahsuni Shalgam
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
Shalgam (Turnip) – ½ kg.
Desi ghee – 3 tablespoon
White butter (for garnish) – 1 tablespoon
Onion, chopped – 1 no.
Garlic, chopped – 1 teaspoon
Ginger, chopped – 1 teaspoon
Makai (or wheat) ka atta – 1 tablespoon
Jaggary (or sugar)– 1 tablespoon
Turmeric – ½ teaspoon
Red chilli powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves, chopped – ½ cup
Jeera – ½ teaspoon
Salt to taste

Method
• Peel, wash and cut shalgam in chunks.
• Boil it along with turmeric and little water in a pressure cooker till it becomes soft and tender.
• Open the pressure cooker. Drain excess water.
• Add Makai ka atta, jaggary and mix it with hand blender.
• Heat desi ghee in pan. Add jeera, garlic, onion, ginger and saute till onion becomes brown. Add red chilli powder, garam masala and salt.
• Add shalgam in it and cook for 10 mins. On low flame.
• Transfer it to serving bowl. Garnish with coriander leaves and white butter.
• Serve it with makki ki roti.

Grilled Veg Sandwich

Grilled Veg Sandwich

grilled-veg-sandwich
Grilled Veg 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
Chinese carrot, grated – 1 cup
Cabbage, thinly shredded – 1 cup
Capsicum finely chopped – ½ cup
Black pepper – ½ teaspoon
Cheese spread – 3 tablespoon
Bread slices – 8 nos.
Mustard sauce (optional) – 1 teaspoon
Salt to taste

Method
• Mix all the ingredients in a deep bowl.
• Spread the mixture on a slice of bread and cover it with another slice of bread.
• Make all the sandwiches and grill them with butter.
• Cut the sandwiches in triangular shapes and serve with sauce.