Fruit Salad with custard

Fruit Salad with Custard

Ingredients:

• Half litre of milk  (I have used Amul toned milk)
• 2 tbsp of sugar
• 1.5 tbsp vanilla custard powder
• Half cup of milk taken to mix the custard powder
• Mixed seasonal fruits (I have used Pomegranate,banana, apples, green & black grapes) U can use as per ur choice....

Method:

1. Warm the milk just lightly don't over heat it if using dairy milk, then heat it.
2. Now take half cup of milk from the warm milk and make a smooth paste with the custard powder also make sure there are no lumps and keep aside.
3. Now add sugar to the warm milk and stir till the sugar dissolves, add the custard paste to the warm milk.
4. Keep it on a low flame and keep on stirring till the milk begins to thicken you have to stir continuously as to avoid forming lumps in the custard.
5. Switch off the flame and allow the custard to cool you can also refrigerate it. Now remove from fridge & add fruits and mix well and serve the fruit custard.
6. You can also chill the fruit custard and serve it later.

Raw Banana Tikki

Raw banana tikki
 
 


Ingredients:
2 raw banana boiled n mashed
3 boiled n mashed potatoes
2 tbsp rice flour or corn flour
2 tsp red chilli powder
1/2 tsp garam masala, amchur pdr, coriander pdr, cumin pdr, ajwain seeds, chat masala and haldi
Half cup bread crumbs
Salt n coriander leaves
Oil for frying

Method:
Boil banana n potatoes in pressure cooker give 4 whistle's. Keep aside.. In a mixing bowl add banana, potatoes, breadcrumbs, rice flour or corn flour, red chilli powder, amchur pdr, coriander pdr, cumin pdr, garam masala, chat masala, salt, haldi, ajwain and coriander leaves mix well. Now give shape to it and keep in fridge for 15 mins remove after 15 mins.. Heat oil deep fry or shallow fry...Ready to serve...

Dahi Vada

Dahi Vada 

 
Ingredients:

For making vadas
2 cups urad dal
1 cup yellow moong dal
3 green chillies
Ginger small pc
Salt
For making dahi
500 gms curd
2 tbsp sugar
1 tsp salt
Red chilli powder
Roasted cumin pdr
Chat masala
Pomegranate seeds

Method:
Wash and soak both dals for 4 hrs drain and grind it by adding little water, ginger and green chillies to a smooth batter remove in a bowl add salt and beat it for 5 mins nicely and then keep aside... Heat oil when oil is hot make small balls and put it carefully fry it till golden.. Take water in a big vessel add the hot vadas into the water keep it for 15 mins it will get double in size.. Take out the vadas after 15 mins and squeeze it gently don't add pressure, adding pressure might break the vadas..
Blend the dahi nicely add sugar and salt mix it well.

Serving:
In a serving bowl place the vadas pour dahi along with sweet dates and tamarind chutney and mint coriander chutney sprinkle red chilli powder, coriander leaves, roasted cumin pdr, pomegranate seeds, boondi and chat masala... Serve immediately or u can refrigerator and have later....
(If u want to season it add little oil rai curry leaves and hing and pour over the vadas)

Chicken and potatoes cutlets

Ingredients:
200 gms chicken minced
2 boiled n mashed potatoes
2 green chillies chopped
1 cup bread crumbs
1/2 cup besan
1 tsp haldi, red chilli powder, coriander pdr, cumin pdr, salt
1 egg
2 tbsp soy sauce
Oil for frying
Handful of coriander leaves

Method:
In a big bowl add minced chicken, potatoes, green chillies, egg, salt, haldi, red chilli powder, coriander pdr cumin pdr, bread crumbs, besan, soy sauce n coriander leaves. Mix well shape them and deep fry till golden brown... Remove it on a kitchen towel... Serve with mint chutney or tomato sauce...

Rajma tikki and kabab

Ingredients:
2 cup rajma washed, soaked n boiled
4 boiled and mashed potatoes
1 tsp red chilli powder, coriander pdr, cumin pdr, pav bhaji masala, chat masala
Pinch of haldi, 1/2 lemon juice
Salt
2 tbsp corn flour n rice flour
Coriander leaves n mint leaves chopped (I hv pureed it)

Method:
In a bowl add mashed rajma , potatoes, red chilli powder, cumin pdr, coriander pdr, salt, coriander leaves, mint leaves, haldi ,pav bhaji masala, lemon juice, chat masala, corn flour n rice flour mix well... Shape as u desire...Heat oil put the tikkis fry it till golden brown both the sides... Remove on a kitchen towel... Serve with coriander chutney n tomato sauce..

Poha Cutlets

Ingredients:

2 cups poha washed, soaked for 5 mins and drained
3 potatoes boiled n mashed
1/2 tsp garam masala, red chilli powder, haldi and chat masala
1/2 cup crushed peanuts (optional)
2 Green chillies chopped
Salt
Coriander leaves
Oil for frying 

Method:
Wash, soak n drain the poha completely.Keep aside.. In a bowl add potatoes, poha, green chillies, red chilli powder, haldi, garam masala, salt, peanuts, chat masala and coriander leaves... Mix well. Give desired shape.. Heat oil and put the cutlets fry both the sides till golden brown... Remove on a kitchen towel. Serve with sauce or chatpati imli chutney.... (U can even shallow fry it)

Potato toast sandwich

Ingredients:
3 big potatoes boiled n mashed
12 brown bread slices
3 green chillies chopped
1 tsp ginger paste
Coriander leaves
Salt
Butter

Method:
In a bowl add mashed potatoes, green chillies, salt, coriander leaves n ginger paste mix well. Keep aside.
Take bread slices apply butter and place on tava toast one side fill and apply butter again and toast it then put the mixture on the bread and cover with another bread slice and toast it... Onces done remove a cut in whichever shape u want...Eat it hot or have with sauce or coriander chutney... We prefer to eat it hot with a cup of hot ginger and cardamon tea...

Mutton biryani

Mutton biryani

Ingredients:
1 kg mutton
2 cups curd
Salt, pinch of turmeric powder
3 onions chopped
2 tomatoes chopped
1 onion sliced ( fry it till golden brown to be sprinkled on top of the biryani )
1 lemon
1 bunch each of mint n coriander leaves
1 tsp coriander n cumin pdr
1 tsp garam masala, tandoori masala, red chilli powder
6-7 garlic cloves
1 tbsp ginger paste
3-4 pepper and cloves n one cinnamon stick
2 tbsp Ghee

Method:
Marination:
1 kg mutton marinate it in curds, salt red chilli powder, tandoori masala, garam masala, coriander n cumin pdr, lemon juice, ginger garlic paste mix it well and keep it aside for 3 hrs or overnight... Overnight marination helps to mutton to absorb all the masala...
In a vessel add ghee fry the onions till holden then add chopped tomatoes fry it till it becomes soft now add the marination and cook it till the mutton pcs are cooked well( I hv used pressure cooker I have given 6 whistles) switch off the flame and keep aside..

For rice preparation:
Soak 2 cups of rice in water for 30 mins. In a vessel keep plenty of water for boiling add few cloves, pepper, Cinnamon stick, lemon juice, salt and little oil. Onces the water boils add the soaked rice and cook till 3/4 th done... Drain and now again add 2 cups of cold water and drain it out completely band keep it aside let it cool down ..

Layering:
In a vessel rub the bottom with little ghee add rice put the mutton gravy and sprinkle few fried onion chopped, coriander leaves , half glass milk with saffron strand's again put rice on top and sprinkle the left over fried onions n coriander leaves... Cover the lid and seal it  with chapati dough or keep a heavy pan on top.. Keep on dum for 15 mins on slow flame.... Serve with, mutton gravy, cucumber raita or boondi raita... (If u want u can keep little mutton gravy to have it with the biryani rice)...

Spicy Masala appo

Spicy Masala appo

Ingredients:
2 cups leftover idli batter
1 onion finely chopped
1/2 tsp red chilli powder
3 green chillies chopped
Few curry leaves
1/2 cup coriander leaves
1/2 cup fresh coconut grated
1/2 tsp of ginger paste
Salt
Method:
In a mixing bowl add idli batter, salt, onion, coriander leaves, red chilli powder, green chillies, ginger paste, curry leaves n freshly grated coconut mix well. Now take paniyaram pan add few drops of oil when it's hot pour the batter with the help of d ladle cover it with a lid. Check it whether one side is done if done, flip it again cover and cook it... Remove from the pan... Serve hot with coconut chutney...

Recipe for coconut chutney
Ingredients:
1 cup coconut
3 green chillies
Few curry leaves
Salt n small tamarind ball
Ginger garlic paste as per ur taste
Little water

For tempering
In a tadka pan add oil , 1/2 tsp rai, urad dal, pinch of hing, few curry leaves, one red chilies pour it on the chutney... Mix it well and serve with hot appo

Aloo matar sabji (No onion n garlic)

Aloo matar sabji (No onion n garlic)

Ingredients:
1 cup peas
4 potatoes washed, peeled n cut
1/2 tsp cumin seeds
1 tsp each of red chilli powder, turmeric powder, chat masala, dry mango pdr, coriander pdr, cumin pdr, tandoori masala and  garam masala
Salt, oil n coriander leaves
1/2 cup water

Method:
In a pan add oil cumin seeds, fry potatoes n peas in the same oil for 5 mins then add all the dry spices, salt n water and cook it covering the lid Onces it's cooked switch off the flame and add coriander leaves... Serve with chapati or rice....

Steamed Methi Muthiya

Steamed Methi muthiya

Ingredients:
2 cups methi cleaned washed n chopped
2 cups of besan
1/2 cup rice flour (optional)
1 cup curd
1 green chilli finely chopped
1 tsp red chilli powder
1/2 tsp haldi
1 tsp ginger garlic paste
1 tsp coriander n cumin pdr
1/2 tsp til (sesame seeds)
Salt

For tempering:
Oil, rai, til, hing, fresh grated coconut, coriander leaves n curry leaves

Method:
In a bowl add methi, besan, rice flour, curd, salt , green chilli, red chilli powder, haldi, coriander, cumin pdr, ginger garlic paste n til. Mix all the ingredients well.. In case you feel that the mixture has moisture then add more of besan or rice flour... Make a smooth dough. Now grease the plate. Make big long elongated shaped muthiyas and steam them for 20 mins. Insert a knife n check it should not stick to it if it comes out clean switch off the flame. When it cools ,cut into pcs...

For tempering:
In a pan add oil, rai when it splutter add hing, til, curry leaves and the muthiyas mix it well.

For plating:
Arrange the pcs of muthiyas in a plate add fresh grated coconut n coriander leaves( if u don't like coconut don't add u can add only coriander leaves)... Serve hot....

Fried Methi Muthiyas

Fried Methi muthiyas

Ingredients:
2 cups methi cleaned washed n chopped
2 cups of besan
1/2 cup rice flour (optional)
1 cup curd
1 green chilli finely chopped
1 tsp red chilli powder
1/2 tsp haldi
1 tsp ginger garlic paste
1 tsp coriander n cumin pdr
1/2 tsp til (sesame seeds)
Salt

Method:
In a bowl add methi, besan, rice flour, curd, salt , green chilli, red chilli powder, haldi, coriander, cumin pdr, ginger garlic paste n til. Mix all the ingredients well.. In case you feel that the mixture has moisture then add more of besan or rice flour... Make a smooth dough. Make big long elongated shaped muthiyas or even small shapes can be done. Now heat oil when it's hot add the muthiyas one by one and fry it till golden brown... Remove it on a paper towel.... Serve hot or store it in an airtight container...

Raw Banana Chips

Raw Banana chips

Made it for the first time n my son loved it..

Ingredients:
2 raw bananas washed n peeled
Oil for frying
Salt

Method:
Wash n peel the banana with a knife n now cut it into small circles.. Heat oil when it's hot put the bananas n fry them in batches.. Keep turning it continuously so that both the sides are fried well. Remove in paper towel then in a vessel add salt n the fried banana chips toss it well n keep in an airtight container.. You can also make it by adding red chilli powder or black pepper powder....

Pasta in white sauce

Pasta in white sauce

Ingredients:

• 1 cup spiral pasta
• 1 cup chopped white button mushrooms
• 1 capsicum each  - red and yellow
• 1 medium onion/pyaaz, chopped
• 4-5 small garlic finely chopped
• 2 cups milk
• 2 tbsp all purpose flour
• ½ tsp dry oregano, chilli flakes or mixed herbs
• 2 to 3 tbsp butter
•  4 cubes of grated cheese 
• salt and black pepper as required

Method:

1. Heat enough water in a pan with salt and a few drops of oil when the water comes to a boil, add the pasta and boil them till they are completely cooked.Strain  pasta and rinse with water drain and keep aside.
2. In a pan, add the butter, onion and garlic and saute till the onions are softened then add the mushroom and  saute till the mushrooms are lightly browned from the sides the mushrooms will release water.
3. Then add the chopped capsicum and saute for 5-7 minutes.
4. In another pan add maida and saute for 4 to 5 minutes.
5. add the boiled vegetables and saute for a minute.
6. pour milk to the pan and keep on stirring the flour will combine with the milk and you will see the sauce getting thick slowly. season with salt, pepper, red chilli flakes, oregano or mixed herbs.
7. When the sauce stars to thicken now add the pasta.
8. Stir well so that the sauce coats the pasta. switch off the flame.
9. If the sauce becomes too thick, add some hot milk and thin the sauce add some grated cheese if required.
10. serve hot with garlic bread or you can have it without bread....

Bhel Puri

Bhel puri

Ingredients:
2 cups Puffed Rice
1 cup chopped Tomato
1 cup chopped Onion
1/2 cup chopped Coriander Leaves
1/2 cup boiled and mashed Potato
5 tlsp Tamarind Chutney
5 tbsp Coriander Leaves and Mint Chutney
1/2 cup fine Sev
1/2 cup crushed sev puri ka puri
2 tsp Lemon Juice

Method:

Coriander & Mint Chutney:
1 cup fresh chopped mint leaves
1 cup fresh chopped coriander leaves
2 green chilli (add more chillies if you want the chutney to be spicy)
1 inch ginger
1 or 2 tsp lemon juice
salt or black salt
How to make :
In a mixie grind all the above ingredients to a smooth paste using little water.
Mix salt in the chutney.
Keep the Mint Coriander Chutney in an airtight container in the refrigerator.

Dates & Tamarind Chutney:

1/2 cup tamarind
2 cup seedless dates
½ cup powdered or grated jaggery
2 cups water
1 tsp roasted cumin powder
1 tsp coriander powder
½ tsp ginger
½ tsp red chili powder
black salt

Method:
In a pan, take the tamarind, dates and water.Cook the tamarind and dates on a low flame till they soften.
Now add the powdered jaggery and continue to cook.
Cook for a further on a low flame.The mixture would thicken slightly.
Now bring to a boil and take all the 4 ingredients:tamarind, dates, jaggery, red chili powder, dry ginger powder and roasted cumin powder.
Stir & simmer for 2 minutes more add salt.
Allow chutney mixture to cool down.In a chutney grinder grind the this whole mixture till smooth add some water if required while grinding.Strain the chutney through a strainer.
U can store the tamarind & dates chutney in a container in the refrigerator and use it whenever you want to make.

How to make bhel puri:

Mix the puffed rice, tomatoes, onions.Drain the water from the grated potatoes and mix that as well.
Mix all the ingredients along with the seasoning and add to this.
Lightly crush and add sev puri ka puris.
Add the sev and Chutneys directly and mix well.
Finally garnish with coriander leaves and lemon juice... Serve immediately... Enjoy yummy yummy bhelpuri....

Mix Veg Sandwich

Mix Veg Sandwich

Ingredients:

6 to 8 slices of bread
One cucumber cut into small pcs 

one carrot cut into small pcs
Half onion chopped
Half tomato chopped
Chopped coriander leaves
Red chilli pwd  & salt as per your taste
Amul Butter and amul grated cheese and mayo as required

Method:
Take out watery part from tomato and cucumber after chopping all the veggies........
Mix all chopped vegetables and green coriander with salt n red chilli pwd....
Now apply butter and mayo on bread,spread chopped vegetables n grated cheese.....
Now u can grill or roast on tawa  apply some butter roast one side then flip & roast the other side....Serve  hot with ketchup..

Sabudana vada with potato & raw banana

Sabudana vada with potato & raw banana

Yummy yummy anytime snack...

Ingredients:
2 cups of sabudana washed n soaked for 5-6 hrs
1 potato n 1 raw banana boiled n mashed
1 cup roasted peanuts
4 green chillies
2 tsp cumin seeds
Salt
Coriander leaves finely chopped


Method:
Wash the sabudana in water till u get clear water. Soak it in water.In a bowl add mashed raw bananas, potatoes, peanuts, green chillies, salt, cumin seeds, sabudana n coriander leaves mix well.

Meanwhile heat the pan with oil for frying it.Now make small tikkis n keep aside.Onces the oil is hot put the vadas one by one fry one side n then flip to fry the other side.U can fry either golden brown or till it's brown in color...Remove the vadas in a paper towel... Serve hot with tomato sauce.....

Corn cheese balls

Corn cheese balls

Ingredients:
2 cup boiled American sweet corn (I have grinded 1.5 cup corn coarsely n 1/2 cup whole I hv kept)
3 potatoes boiled n mashed
1 tsp red chilli powder, coriander pdr, cumin pdr, amchur pdr, chat masala
1 tbsp cornflour
Salt n lemon juice as per ur taste
Few Coriander leaves
5 cheese cubes grated
1 cup crushed peanuts coarsely

Method:
In a mixing bowl take potatoes, corns, cornflour, coriander pdr, cumin pdr, amchur pdr, salt, chat masala, red chilli powder, crushed peanuts, lemon juice, coriander leaves mix well now add grated cheese (u can cut into cubes n place in centre of the mixture) now grease your palm and make balls of the mixture. Heat oil add the balls slowly one by one fry both the sides till golden brown... Serve hot with tomato sauce...

Bread cutlets or kebabs

Bread cutlets or kebabs

I have made it round, flat n elongated shape... At my place this was a big hit.. My son has demanded for it again.. Liked his comment for this kebab....

Ingredients:

3 pav crushed ( I have used ladi pav)
1 tsp red chilli powder, amchur pdr, ginger garlic paste, coriander pdr n cumin pdr
2 boiled n mashed potatoes
Pinch of turmeric
Salt
Chat masala n lemon juice acc to ur taste

Method:
In a mixing bowl add potatoes, ladi pav , red chilli powder, amchur pdr, coriander pdr, cumin pdr,ginger garlic paste, salt , lemon juice, chat masala, haldi mix well now give them shape as you like now heat oil n fry it till golden brown you can even shallow fry it... Serve with tomato sauce or coriander chutney.....

palak and corn sabji

Palak & Corn Sabji

Ingredients:

1 bunch of palak cleaned washed n blanched 

1/2 cup corn

1 tsp ginger paste

1 tsp red chilli powder, haldi, coriander pdr, cumin pdr, chat masala

Salt n coriander leaves

Oil

Method:

Clean, wash n blanch the palak make puree without adding water. In a pan add oil add ginger, red chilli peppers, chat masala, cumin pdr, coriander pdr,haldi, palak puree stir it for 5 mins don't cover with lid keep it open while cooking now add corn mix it allow it to cook for 2-3 mins add salt n coriander leaves give a quick stir switch off the flame n serve with chapati or rice..

Coriander vadi

Coriander vadi

Had lots of fresh coriander leaves so thought of making vadi ... Here is the recipe....

Ingredients:

1 cup coriander leaves chopped

1 cup besan

1/2 cup rice flour

1/2 tsp til

Salt

Water as required

1 tsp ginger garlic green chilli paste

1 tsp red chilli powder

1/ 2 tsp turmeric powder, garam masala  n amchur pdr

1/2 cup crushed peanuts

Method:

In a large bowl add besan, rice flour, red chilli powder, haldi, garam masala , amchur pdr, ginger garlic n green chili paste , salt, crushed peanuts, til and coriander leaves now add water and mix it well the consistently should be like dhokala batter. Now grease the thali n steam it for 20 mins or till done. You can check by putting a knife if the knife comes out clear then switch off d flame allow it to cool and then cut into desired shape.

You can have it plain or shallow fry it.. Have with sauce...

Brinjal Tawa Fry

Brinjal Tawa Fry 

Ingredients

1 Brinjal
2-3 tbsps of Rice flour
Oil for shallow frying

1 tsp Chili powder
1 tsp dry mango pdr
1 tsp Garam masala powder

Pinch of hing and turmeric
Salt to taste

water as required

1/2 tsp Coriander pdr & Cumin pdr

Method:

Wash & cut the brinjals into roundels... In a bowl add rice flour, red chilli pdr, turmeric pdr, hing ,coriander pdr, dry mango pdr, garam masala pdr, cumin pdr & salt mix well by adding water make a semi thick batter and put all the brinjals into it and keep for 10-15 mins to be marinated.

Heat the tawa add little oil and place one by one the brinjals and shallow fry it. Flip it onces again to fry the other side.. Remove it in a kitchen paper towel.... Serve hot......

Kadai Paneer

Kadai Paneer

Ingredients:

• 250 gms paneer
• 3 medium tomatoes chopped
• 2 medium onions chopped
• 5 garlic crushed
• 1.5 inch ginger crushed
• 1 green capsicum
• 1 tsp coriander pdr & cumin pdr
• 1/2 tsp crushed kasuri methi/dry fenugreek leaves
• ½ tsp garam masala powder
• ½ cup chopped coriander leaves
• 2 tbsp butter
• salt 

Method:

1. In a kadai heat 2 tbsp butter add the crushed ginger and garlic saute these till the raw smell disappears now add the chopped onions &  tomatoes saute the tomatoes till they become soft after few minutes add the spice powder to the tomatoes.
2. Saute the tomatoes till the whole mixture become like a paste and starts to leave oil now add the capsicum and saute the capsicum for few minutes add salt, coriander & cumin pdr along with garam masala powder mix these.
3. Now its time to add the paneer. cook the paneer for 2 minutes in the masala.
4. Add kasuri methi,and coriander leaves mix and saute for a minute.
5. Serve the kadai paneer hot with rotis, rice or naan.

Baingan Bharta

Baingan Bharta

Ingredients:

• 1 large brinjal
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 4 medium garlic cloves finely chopped
• 1/2 tsp ginger crushed
• 1 green chili chopped
• 1 tsp red chili powder
• A pinch of turmeric pdr
• 1/2 tsp dry mango pdr, garam masala pdr
• 1 tbsp oil
• 1 tbsp chopped coriander leaves
• salt as required

Method:

Rinse the baingan in water. Pat dry with a kitchen napkin.With the help of a fork prick it all over and  apply some oil all over and keep it for roasting on an open flame.

Keep turning the brinjal after every 2 to 3 minutes on the flame,so that its evenly cooked. 

Roast the brinjal till its completely cooked and tender. With a knife check it should slide easily without any resistance. 

Remove the baingan and immerse in a bowl of water till it cools down.Peel the skin and keep aside.Chop or mash the cooked brinjal finely.

In a pan heat oil add finely chopped onions, ginger and garlic.

Saute the onions till translucent. Don't brown them.
Add chopped green chilies and saute for a minute.

Add in the chopped tomatoes and mix it well till the oil starts separating from the mixture.

Now add the red chili powder, turmeric pdr,dry mango pdr and garam masala.Stir and mix well add the baingan.

Stir and mix the chopped baingan very well with the onion-tomato masala mixture.Season with salt. Stir and saute for few more minutes.

Finally add coriander leaves..Serve baingan bharta with phulkas,rotis or chapatis.

Hara Bhara Kabab

Hara Bhara Kabab

Ingredients:

• 2 cups spinach
• 4 medium size potatoes
• 1/2 cup peas
• 1 tsp chaat masala powder
• 1 tsp dry mango powder
• 1/2 garam masala powder
• 2 tsp ginger garlic & green chili paste
• 1 cup bread crumbs
• 2 tbsp rice flour
• salt as required
• oil for frying the kababs

Method:

1. Blanch the spinach in salted water, drain and keep them in a cold water & again drain it out and finely chop the spinach and keep them aside.
2.  Boil the potatoes and peas keep aside. Now take  a bowl and add the chopped spinach mashed boiled potatoes,  peas, ginger garlic & green-chili paste.
3. Mash the mixture with a potato masher.
4. Now add all the dry spice powder, rice flour, bread crumbs and salt and mix the kabab mixture.
5. Shape them into round patties and shallow or pan fry the kababs till golden brown.
6. Serve hara bhara kabab hot with chutney or sauce.