Kulfi Recipe

Ingredients:

* Sweetened Condensed Milk - 14 oz
* Evaporated Milk – 12 oz
* Heavy Whipping Cream – 16 oz
* Cool Whip Whipped Topping - 16 oz
* Saffron (Kesar) – 1 big pinch
* Sugar – 1 tsp
* Cashews,Pistachios,Almonds - 1/2 cup, coarsely ground

Method:

With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, sweetened condensed milk, evaporated milk, heavy whipping cream and combine Cool Whip.
An electric hand blender (or hand) using, gently mix all ingredients together.
Add saffron and sugar mixture and nuts. Mix well.
Pour the mixture into small plastic cups Dixie style. Cover with foil in the center cup and insert a wooden popsicle stick.
Freeze ice cream for at least 4 - 6 hours, preferably overnight.
25-20 serves

Egg Less Nan Khatai Recipe

Ingredients:

* Unsalted Butter – 1 stick (1/2 cup,4 oz) at room temperature
* Powdered Sugar – 1/2 cup
* Nutmeg Powder – 1/4 tsp
* Cardamom Powder – 1/4 tsp
* All Purpose Flour (Maida) – 1 cup
* Baking Powder – 1/4 tsp
* Salt – 1/8 tsp

Egg Less Nan Khatai

Method:

Preheat oven to 300 degrees F or 150 degress C.
In a mixing bowl, soften the butter with the powdered sugar (a little at a time) combine until mixture is light and creamy.
Add the nutmeg powder and cardamom powder and mix well.
In a separate bowl, sift flour, baking powder and salt all purpose.
Mix butter with the flour mixture (at a time) of the mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead the dough again, divide into 12 equal parts.
A wax / parchment paper or lightly greased foil on a cookie sheet lined with cracks and place each portion into a smooth ball roll. Leave enough space between the dough balls.
Middle rack for 22-25 minutes (keep a close eye should be white khatai nan) Make on.
Remove from oven and 5 minutes before transferring to a cooling rack to cool completely Nan khatai let cool before eating.
Store in an air tight container at room temperature.

Make Rasgulla Recipe

Ingredients:

* Fresh cow milk 500ml or 2 cups
* Whey water 200ml
* Sugar 1 kg
* Water 500ml
* Aretha 2 no
* or Soap berries
* Milk 1/2 cup
* Warm water 4 ladles
* Rose water 1 tsp

Method:

Boil milk. Keep aside for 5 to 7 minutes until the temp. 70 goes to the Coast Guard.
Take 2 cups sugar 5 cups water. Keep containers on low flame. Stir constantly until sugar is completely dissolved sugar solution.
Raise the flame. Milk 1 / 4 cup add. Milk would bring the fault surface. Water 1 / 4 cup add. Slow down the flame so that the layers do not bother to blame. 5 to 10 minutes, carefully remove impurities. Sieve the syrup and keep aside.
Pouring water slowly while stirring constantly whey it.U white curd and green transparent liquid separation of the milk will curdle.
Keep it for 5 minutes. Strain through a thin cotton cloth. Water, squeeze to remove the cloth. Both of your hands to remove water with an inverted ship's textile press.
Break 2 soap nuts. Add 3 Tbs of water and boil for few minutes until the water turns light brown. Prepare a few hours before the water.
Remove cheese from cloth or chhenna. Kneed dough well until it becomes smooth and soft. Dough by rolling it between your palms to make 10 equal balls.
Put sugar on fire. Remove syrup and thin syrup to 4 ladles of hot water, add an equal amount. Keep it aside for later use. We will be ready after they soak Rasgullas. Make a thick syrup. Any string between your thumb and finger should not be formed. Viscosity think you should test the consistency of syrup.
Add water, ie water, soap nuts in syrup Aritha. You will see the fan reach the top of a large container.
Cheese balls and cook for 10 to 15 minutes to add. 2 to 3 minutes of hot water at regular intervals to add a constant string 3 / 4 Continue to keep the consistency of syrup. Add water every minute after 10 minutes of cooking.
Rasgullas float on the surface of the ready when the syrup and will show a network of fine lines or cracks.
Remove carefully and quickly in the thin syrup. Hold for 3 hours at room Temp. Add rose water and serve with a smile.

Rasmalai Recipe

Ingredients:

* Whole Milk – 8 cups (divided)
* Lemon Juice – 2 Tbsp
* Water – 5 cups (in a pressure cooker)
* Sugar – 1 cup
* Saffron – pinch
* Cardamom Powder – 1/4 tsp
* Pistachios & Almonds – 2 Tbsp, roughly chopped
* Sugar for the Ras – to taste

Method:

While keeping stirring occasionally. Grind saffron with a small amount of sugar and add the boiling milk).
Milk in a steel pan comes to a rolling boil, slowly add the lemon juice.
When the milk curdles (cheese), cheese and cheese in the cloth tension switch off the stove.
Pour cheese and a little more cold water for about 30 minutes to remove all liquid cheese cloth hanging on tap.
Remove cheese cloth and run it through a food processor to smooth it out. Cheese by hand, knead it take you for a long time can make it smooth.
12 equal to the size of a ping pong ball of cheese than divide into small parts.
Roll in your hands until a smooth ball is formed. Press lightly with the ball until it flattens out is.
With water in a pressure cooker, add 1 cup sugar to dissolve and flattened cheese.
Close pressure cooker lid and cook until the whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
After 5 minutes, carefully take the pressure cooker to the sink and pour cold water to relieve pressure on the lid.
Cheese and baked in a bowl with a slotted spoon, remove and allow to cool.
Meanwhile, non-stick pan should be reduced to half the milk. Taste, cardamom powder and nuts add the sugar. Switch off the stove and the milk and keep aside.
Pour over the prepared milk cheese and cold in the refrigerator.
Garnish with additional chopped nuts.

Make Dhokla Recipe

Ingredients:

For Batter:

* Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
* Curd/Yogurt - 1/2 cup (not very sour)
* Water - 1/2 cup
* Cooking/Baking Soda - 1/2 tsp
* For seasoning to be mixed to the batter (to be added just before cooking)
* Oil - 1 tbsp
* Turmeric a pinch
* Green Chili paste - 1 - 2 (or as per taste)
* Sugar - 1 tsp
* Citric acid - quarter tsp (or lemon juice)
* Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
* (note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
* salt to taste

For tempering

* Mustard Seeds
* Curry leaves
* Grated coconut
* Coriander leaves
* Little water + Oil to be topped on dhoklas

Method:

First Mix 1 / 2 cup yogurt water.To 1 / 2 with gram flour and mix well add to the batter at a time, the consistency of idli batter, add more water if consistency.Slowly pouring out should not need any more, add soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill pan with water, a plate on which you will use a plate of steaming dhoklas place. Plate plate citric acid, oil, salt, sugar, green chilli paste and turmeric powder to the batter mix can be used for patrolling. Mix well. It may be fall before plate.Meanwhile pan on the stove and start boiling water. Rolling when the water level is reached, you batter Eno (Eno Save a little dusting on the plate) to the mixture, gently mix, you will see bubbles coming out.I support plate is a plate in my pressure cooker and which would fit and keen to make a proper Dhokla were narrow. So I cooked the batter into the baking tin and steam my rice cooker used to fit perfectly. Dust or sprinkle the plate with Eno. Pour the batter to the plate immediately. Place in pan, carefully pressing plate and cover with lid. You do not need to use CT. After the steam outlet cover, and simmer about 5 -7 minutes to find out will not be disturbed. Batter only half full will increase as it should be. Eno should not rest after adding the batter. Preference in the amount of sugar that can be increased. Dhokla it.After 5 -7 minutes the water and more than one title can be steamed in kadai full of plated the lid and remove the evidence by using the toothpick or knife. If the knife comes out clean and not sticking to any batter, then its done. Cover and let it flame for 1 minute to stay on and switch off gas and 5 minutes.In to allow for a bowl, a tablespoon of oil mix with water 3 tsp. Remove plate from pan, pour water and oil mixture on top. Spices, oil pan to heat, leaves, sesame seeds, mustard seeds and add finely chopped green pepper curry. When mustard starts popping, remove and put more dhoklaIf you want the right size and not crumbling, cut and cut them out gentlyI sections, after cooling a bit to handle.

Chana Dal Dhokla Recipes

Ingredients:

* 1/2 cup chola dal (split cow peas) , soaked overnight
* 1/2 cup chopped spinach (palak)
* 1/2 cup chopped fenugreek (methi) leaves
* 2 tsp ginger-green chilli paste
* 1/4 tsp asafoetida (hing)
* 1 tsp fruit salt
* salt to taste

Other Ingredients

* 1/2 tsp oil for greasing

Method:

Wash and drain lentils and place in blender.
Spinach, fenugreek leaves and green pepper - Add the ginger paste and grind to a paste, adding a little water if necessary.
Add asafoetida and salt and mix well.
Grease a 150 mm. (6 ") diameter dhokla plate and keep aside.
Add fruit salt, sprinkle a little water and mix gently.
Greased plate and steam for 8 to 10 minutes or until a skewer inserted comes out clean lots.
Serve hot with low calorie green chutney.

Club Sandwich For Breakfast Recipe

Ingredients:

* 6 slices of whole wheat bread, toasted
* 2 tbsp Mint and Onion Chutney

For the filling

* 2 lettuce leaves
* 8 slices of unpeeled cucumber
* 8 slices of tomatoes
* 2 chilas

For the chilas

* 2 tbsp whole wheat flour (gehun ka atta)
* 1 1/2 tbsp besan (Bengal gram flour)
* 1 1/2 tbsp jowar (white millet) flour
* 3 tbsp chopped onions
* 1/4 cup chopped tomatoes
* 2 tbsp chopped coriander (dhania)
* 1 green chilli, finely chopped
* salt to taste
* 1 tsp oil for cooking

Method:

For the chilas

In a bowl mix all ingredients together and add enough water to make a smooth batter and divide into 2 equal parts.
Non-stick pan and lightly grease it with oil heat.
Spread the batter in a 100 (4) mm diameter to form a thick round screaming.
Cook until golden brown on both sides, using a little oil.
Repeat with remaining batter to make 1 and screaming. Put aside.

How to proceed

Apply a little sauce on the toasted bread slices and keep aside.
Place bread slice on a flat surface to dry toast, put a shout. Facing side and toast with butter and cover with bread crumb.
A lettuce, 4 slices 4 slices of cucumber and tomato on toast third place and cover with bread crumb.
Repeat with remaining ingredients for 1 and sandwiches.
Cut each sandwich into 4 equal portions and serve immediately.

Rajma Dhokla Recipe

Ingredients:

* To Be Blended Into A Smooth Spinach Paste
* 1 1/2 cups chopped spinach
* 1/2 cup chopped coriander (dhania)
* 1 slit green chilli,roughly chopped
* salt to taste

Other Ingredients

* 1/4 cup rajma (kidney beans)
* 2 tsp ginger- green chilli paste
* a pinch of sugar
* salt to taste
* 1 1/2 tsp fruit salt
* 1/2 tsp oil for greasing
* 1/4 cup grated paneer

Method:

Clean, wash and soak beans overnight.
Beans and a small (about 2 tbsp of water) water Drain the mixture in mixer to make a smooth batter.
Ginger - green chilli paste, sugar and salt and mix well. Put aside.
Just before steaming, and beans batter over the fruit salt 2 teaspoons of water.
When bubbles form, gently mix.
Divide batter into 2 equal parts.
Once a portion of batter into greased 175 mm (7 ") lots. Diameter dish and spread evenly in a thin layer plate move clockwise.
Steam for 5 to 7 minutes.
Spinach paste and cheese evenly divide into 2 equal portions and keep aside.
Partially cooked spinach and beans in the batter is spread on the paste and cover a portion of cheese and another 10 minutes or dhoklas firm until baking.
Cool slightly and cut into square pieces.

Methi Palak Dhokla Recipe

Ingredients:

* 1 cup chola dal (split cow peas)
* 3/4 cup chopped spinach
* 3/4 cup chopped fenugreek (methi) leaves
* 1 tbsp oil
* 1 tsp ginger-green chilli paste
* 1/2 tsp asafoetida (hing)
* 1 tsp fruit salt
* salt to taste
* 1/4 tsp oil for greasing

Method:

Clean, wash, and at least 6 hours, add enough water to soak into the mantle. Drain and keep aside.
Blend in a mixer, add water as necessary to a smooth paste (about cup ¾).
Spinach, fenugreek, oil, ginger - green chilli paste, asafoetida and salt and mix well.
Just before steaming, sprinkle the fruit salt and add 2 teaspoons of water.
When bubbles form, gently mix.
Divide batter into 2 equal portions and each portion of batter immediately pour into a greased 175 mm. (7 ") diameter plate and spread an even layer of the plate to move clockwise.
For 10 minutes or until dhoklas are cooked in steam.
Cool slightly and cut into equal pieces.
Repeat with remaining batter to make 1 more tray. Serve immediately.

Vada Pav Recipe

Ingredients:

* 8-10 potatoes boiled, peeled and mashed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 3 green chillies
* 1/2 tsp tumeric powder
* 1/2 tsp black mustard seeds
* 6-7 curry leaves
* Salt to taste
* 2 cups bengal gram flour
* Vegetable/ canola/ sunflower cooking oil for deep frying
* 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
* 1 cup Tamarind Chutney (recipe below)
* 1 cup Mint-Coriander Chutney (recipe below)
* 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) - recipe below

Method:

Mix flour with enough water and salt to taste, a thick, to make smooth paste. Put aside.
Mix ginger and garlic pastes and add green pepper. Grind into a smooth paste in food processor.
Mix the paste with the mashed potatoes. Season with salt.
Heat oil in a pan over a medium flame and add 2 teaspoons mustard seeds, curry leaves and tumeric powder. Fry until seeds stop spluttering.
Add this to potatoes and mix well.
The slighter smaller than a tennis ball Divide the potato mixture. By rolling between palms greased slightly smoothen.
Heat oil for deep frying over a medium flame.
When oil is hot, dip a gram flour batter to coat well and deep fry until golden ball of potato at a time. Drain on paper towels.
The Pav bread, slit in half, take the (not completely joined in an edge up) and put a teaspoon tamarind chutney, mint - coriander chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on each. Place the potatoes and fold over the ball on the bread, pressing down gently. Serve the potatoes are still warm ball.

Dahi Puri Recipe

Ingredients:

* 2 medium boiled, peeled and mashed potatoes
* 2cup sprouted mung beans { check the recipe of how to sprout}. plain mung beans is OK too.
* boil sprouted or plain beans add little salt.
* 1/2 cup of date sauce
* cilantro washed and chopped
* salt to taste
* chili powder
* roasted cumin seeds powder

Method:

Puri with a little puff on a tray, stay tuned.
Now we can start filling it with mung beans and potatoes.
The date at the top with sauce, top off with whipped yogurt spread.
Cilantro salt, chili powder and garnish with roasted cumin powder
* 2 cup plain yogurt

Papdi Chaat Recipe

Ingredients:

* 1 cup all-purpose flour
* 2 tsp. ghee or oil
* 1/4 tsp. ajwain seeds (tymol seeds)
* Salt to taste
* Oil for deep frying
* Other Ingredients:
* Green Chutney & Tamarind Chutney
* Cumin Powder
* Chat masala
* Plain Sev
* Beaten fresh curd
* Salt to taste
* 1/2 cup boiled peeled chopped potatoes
* 1/2 cup boiled chick peas
* 1 onion, chopped
* 2 tbsp. chopped coriander leaves

Method:

All purpose flour, ajwain seeds, add butter and salt.
Add enough water and knead into soft dough. Cover and leave for 30 minutes.
With the help of some dry flour to each portion of dough out small portions.Roll, Divide the dough into roll into large thin rounds. All prick with fork. Small round cut it with a cutter.
Fry them in hot oil until golden brown and crispy.
Drain on paper towel. Store in an airtight container when cool.
To Serve:
Crush sliced ​​papdis. Papdis Spread in a large plate.
Potatoes, chick peas and add onions all over. Drizzle beaten curd over them.
Sauce, salt, chopped coriander and cumin and chaat masala all over.Garnish Sprinkle with apple.
Serve immediately.

Rajasthani Dal Bati Recipe

Ingredients:

* Chilli powder tsp 2
* Coriander leaves,chopped finely cup 1
* Cream tbsp 2
* Curd tbsp 2
* Garam masala powder tsp 2
* Ghee tbsp 4
* Ghee,melted cup 1
* Ginger-garlic paste tsp1
* Green chillies,slit lengthwise number 2-3
* Oil to taste
* Onions,chopped finely cup 1
* Rajma beans cup 2
* Salt to taste
* Tomatoes,chopped finely cup 3/4
* Turmeric powder tsp 1
* Whole black gram cup 3/4
* Whole wheat flour,sieved cup 5

Method:

Pressure cook the beans and black gram till it becomes soft.
Heat 4 tbsp oil. Add onion. Brown them. Ginger - garlic paste and tomato. Fry. All the spices, add beans and salt. Simmer until well blended. Gravy should be thick. Pour cream and butter.
Flour, ghee, yogurt, salt and just enough water to knead a soft dough.
Roll into balls the size of lemons. Cover and keep for an hour.
Until puffed and golden outside and spongy inside, then roasted in batches on hot coals. Keep warm.
Dal, garnish with coriander leaves and slit green chilies. Dip hot dumplings in dal while eating.

Baked Mexican Rice With Cheese Patties Recipe

Ingredients:

For the rice

* 2 1/4 cups Steamed Rice
* 1 onion, chopped
* 1 1/2 tsp chilli powder
* 1 cup boiled mixed vegetables
* 3 tbsp oil
* salt to taste

To be ground into a paste (for the rice)

* 4 cloves garlic (lehsun)
* 12 mm. piece ginger (adrak)

For the cheese patties

* 2 potatoes, boiled and mashed
* 100 gms crumbled paneer
* 2 tbsp chopped coriander (dhania)
* 1 tbsp plain flour (maida)
* 2 green chillies, chopped
* oil for cooking
* salt to taste

For the tomato gravy

* 3 large tomatoes
* 1 onion
* 3 cloves of garlic (lehsun)
* a pinch of carom seeds (ajwain) or 1/2 teaspoon dried oregano
* 1/2 tsp chilli powder
* 1/2 tsp sugar
* 1 tbsp oil
* salt to taste

For the baking

* 3 tbsp grated processed cheese

Method:

For the rice

Heat oil and fry the onion for 2 minutes.
Add the paste and fry for 1 minute.
Add chili powder and vegetables and fry for 2 minutes.
Add rice and salt and mix well.

For the cheese patties

Mix potatoes, cheese, coriander, flour, green chillies and salt and shaped like patties.
Cook on a griddle with the help of a little oil.

For the tomato gravy

Heat oil and fry the onion for 2 minutes.
Add the garlic and fry for a few seconds.
Add tomatoes, ajwain, chili powder, sugar and salt and cook until soft.
Blend in a mixer. Do not stress. If soup is too thick, add some water.

How to proceed

Spread hot rice in a greased baking dish.
Put cheese on rice patties.
Cover with tomato gravy and sprinkle grated cheese on top.
200 C (400 ° F) Bake at 10 degrees for 15 minutes.
Serve hot.

Black Bean Soup Recipe

Ingredients:

* 3/4 cup black beans
* 4 large tomatoes
* 1 onion, chopped
* 2 cloves garlic (lahsun), crushed
* 2 tbsp butter
* salt to taste

For serving

* bread croutons

Method:

Soak black beans for 6 hours. Add 5 cups of water and tomatoes and garlic. Cook in a pressure cooker and mix in a mixer. Do not strain the mixture.
Heat butter and 1 / 2 minutes to fry the onions.
Soup and add salt and cook for few minutes.
Top with pieces of toast.
Serve hot.

Coconut Ice-Cream Recipe

Ingredients:

* 420 ml coconut cream
* 4 tbsp cornflour
* 1 cup castor sugar
* 280 ml fresh cream
* 1/2 coconut, grated

Method:

In a medium saucepan, bring all ingredients to a boil.
Reduce heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, cool and mix well.
Once chilled, freeze in ice cream maker according to manufacturer's instructions. Once the brainstorm, to hold back the ice cream churn any saffron threads, be sure to scrape.

Coconut Rice Noodles Recipe

Ingredients:

* 1 tbsp oil
* 1 tbsp garlic (lehsun) paste
* 4 to 5 stalks of celery, cut into 25mm. (1") pieces
* 1 cup coconut cream
* 1/2 cup tofu (bean curd/ soya paneer) or paneer (cottagte cheese) cubes
* 1/4 cup sliced tomatoes
* 1/4 tsp finely chopped green chillies
* 1/2 cup thinly sliced spring onions whites
* 1/2 tsp chilli powder
* 2 tsp sugar
* salt to taste
* 1/2 tsp freshly ground black pepper (kalimirch)
* 3 cups cooked rice noodles
* 1/2 cup bean sprouts
* 1/2 cup finely chopped spring onion greens

For the garnish

* chopped coriander (dhania)
* roasted peanuts

Method:

Heat oil in a wok, add garlic paste and celery stalks and stir-fry for 1 minute.
Coconut cream, tofu, tomatoes, green peppers, spring onions, white pepper powder, sugar, salt and pepper and stir-fry for 2-3 minutes add.
Add noodles and mix well.
Just before serving, add bean sprouts and spring onion greens and toss once.
Serve hot with coriander and peanuts garnished.

Farali Patties Recipe

Ingredients:

For the cover

* Farali Patties Recipe
* Farali Patties Recipe
* 4 large sized potatoes,boiled and mashed
* 1 tbsp potato starch
* 1/2 tbsp lemon juice
* 1 tsp sugar
* 2 tbsp chopped coriander (dhania)
* salt to taste

For the filling

* 1 cup grated coconut
* 1/2 cup chopped coriander (dhania)
* 4 green chillies
* 2 tsp sugar
* 1 tbsp lemon juice
* 2 tbsp roasted peanuts,coarsely powdered (optional)
* salt to taste
* oil or ghee for deep frying

Method:

Finely put mashed potatoes in a bowl and add all ingredients.
Make sure that the mash is flexible. If necessary add a little more starch. Starch helps to maintain cover.
Combine all ingredients for filling.
A small portion (as big as a lemon) Take a small size in a little oil on your palm with the help of Pat.
Put 1tsp of Puri in the filling and gently toward the center to the edges and seal it.
Make sure all stuffing is tucked in properly.
Alternatively you can also make two puris and place the stuffing and cover with the other edges are well sealed.
Deep fry in hot oil golden brown and served with fresh chopped mint green chuntney and mixed with fresh yogurt.

Karela Shak Recipe

Ingredients:

* 3 karela (bitter gourd/melon)
* 1 tbsp oil
* 2 curry leaves
* 1 medium onion,chopped
* 2 garlic cloves,minced
* 1 large tomato,chopped into big pieces
* 1″ piece of ginger,grated
* 1/4 cup coriander,chopped
* Spices: 1 tsp cumin seeds,1/2 tsp mustard seeds,1/2 tsp salt,1/4 tsp turmeric powder,1/8 tsp asafoetida powder,2 cloves (or 1/8 tsp clove powder),1 tsp red pepper powder,1 tbsp coriander-cumin powder,1/2 tsp amchur (raw mango) powder,1/8 tsp garam masala

Method:

Wash and peel karela. The 1 / 4 inch to 2 hours in water with 1 tsp salt Cut in these slices.Soak. Drain water and squeeze slices.Run them under the faucet for a minute, then drain while you make the rest of the dish.
Oil on med-high heat, fry the cumin and mustard seeds until the mustard seeds begin to pop (1-2 minutes). Curry leaves, add onion and garlic for 5 minutes and saute.
Add remaining spices and fry for another 1-2 minutes.
Add tomatoes and cook on med heat until the liquid (15 minutes) is gone.
Ginger, karela, and add 1 cup water. Cover and reduce heat (30 minutes) to boil until almost dry, stirring occasionally so it does not stick to the bottom of the pot.
Top with coriander and rice and your choice of bread (naan, bread, etc.) with hot service!

Burritos (Wraps And Rolls) Recipe

Ingredients:

For The Guacamole

* 3/4 cup ripe avocado pulp
* 1 tsp lemon juice
* 1/4 cup finely chopped onions
* 1/4 cup finely chopped tomatoes
* 1 tsp finely chopped green chillies
* 1 tsp finely chopped garlic (lehsun)
* salt to taste

For The Refried Beans

* 1 1/2 tsp oil
* 3 tsp finely chopped garlic
* 1/2 cup finely chopped onions
* 1 cup finely chopped tomatoes
* 1/4 cup finely chopped capsicum
* 1 cup soaked, cooked and drained rajma
* 1 tsp chilli powder
* 1 tsp roasted cumin seeds powder
* salt to taste

Other Ingredients

* 4 tortillas
* 1 cup finely chopped tomatoes
* 1 cup finely chopped spring onions
* 8 tbsp sour cream
* 8 tbsp grated processed cheese
* 4 tbsp crushed corn chips

Method:

For the guacamole

All ingredients in a bowl and mash using a fork, mix well and refrigerate for at least an hour. Put aside.

For the refried beans

Heat oil in a deep pan, add garlic and onion and saute until the onions turn transparent.
Add the tomatoes and another 3 to 4 minutes to sauté.
Add capsicum, beans, chili powder, cumin powder and salt, mix well and cook for 5 minutes or until mixture is dry and keep aside.

How to proceed

Place a tortilla on a clean dry surface and in the center of bread ¼ th order of refried beans in a row.
¼ cup each tomato and spring onion over it organizes each.
Spread ¼ guacamole and sour cream 2 tbsp th over.
Finally, over the corn chips and sprinkle 1 tbsp 2 tbsp of cheese and roll up tightly.
With the remaining ingredients to make burritos with the 3 repeat.
Wrap each burrito and serve immediately around the tissue paper.

Cheesy Pepper Rice Recipe

For the rice

* 1 cup rice (chawal)
* 3 tbsp oil
* salt to taste

Other ingredients

* 1 white onion,thickly sliced
* 3 tbsp capsicum strips,(green,red and yellow)
* 6 Pasilla Chillies
* 2 cloves of garlic (lehsun),crushed
* 2 tbsp grated processed cheese
* 2 tbsp oil
* salt to taste

Method:

For the rice

Wash and soak rice for 30 minutes. Drian.
Fry rice in oil until light pink in color.
Add 3 cups water and salt and cook until the rice is cooked.

How to proceed

Roast peppers in a frying pan for a few seconds. Remove from the frying pan and pound them with garlic.
Heat oil and onion and bell pepper 1 / 2 minutes to fry lightly.
Pepper and fry for a few seconds.
Rice, cheese and salt and mix well.
Serve hot.

Fresh Corn Enchiladas Recipe

Ingredients:

• 6 Corn Tortillas
• Mexican Tomato Sauce
• oil for deep-frying

To be mixed into a stuffing

• 1 cup boiled sweet corn
• 100 gms grated paneer (cottage cheese)
• 50 gms grated cooking cheese
• 1 green chilli,chopped
• 1 tbsp chopped coriander (dhania)
• 1 tomato,without the pulp
• salt to taste
• 2 tbsp grated cooking cheese

For the garnish

• fresh cream
• lemon juice
• spring onions

Method:

Deep Fry tortillas lightly in oil.
Mexican tomato sauce in the bottom of a baking dish Pour 1/3rd.
Fill each tortilla with a little stuffing.
Arrange each tortilla seam down, in sauce, arranged side by side in baking dish. The tops of tortillas with remaining sauce evenly damp.
Sprinkle more cheese Enchiladas. 200 ° C (400 ° F) to bake in a hot oven for 15 minutes.

How to serve

Put the lettuce in the center of a serving plate. Keep on top of an enchilada.
Spoon a little cream mixed with lemon juice. Around with spring onions and serve.
Repeat for remaining enchiladas.

Guacamole Salad Recipe

Ingredients:

For The Dressing

• 1 medium ripe avocado , peeled and roughly chopped
• 1 tomato , roughly chopped
• 2 tsp lemon juice
• 1 tsp oil
• salt to taste

Other Ingredients

• 1 cup lettuce , torn into pieces
• 1 cup chopped apples
• 1/2 tsp lemon juice
• 1/2 cup soaked and cooked rajma (kidney beans)
• 1/4 cup cooked sweet corn kernels (makai ke dane)
• 1/4 cup chopped spring onion greens

Method:

For the dressing

Combine all ingredients in a bowl and mash with back of a spoon gently. Put aside.

How to proceed

Pot filled with cold water for half an hour to keep the salad. It will make them crisp.
Drain, wrap in a linen cloth refrigerate until ready to use.
Toss apples in lemon juice and keep refrigerated.
Just before serving, combine all ingredients in a bowl, add dressing and toss well.
Serve immediately.

Strawberry Pie with No Sugar Recipe

Ingredients:

• 1 baked pie shell
• 1 qt. strawberries
• 3 tbsp. cornstarch
• 1 (8 oz.) pkg. cream cheese
• 1 c. apple juice,unsweetened

Method:

Slice berries,2/3 cup apple juice 1 cup boil 3 minutes.
Cornstarch 1/3 cup apple juice Mix together,stir in berries.
Stir constantly 1 minute until thick.
Spread softened cheese over pie crust,put berries on cheese,and pour the cooked berries.
Garnish with whipped cream and some berries.Chill 3 to 4 hours.

Mushroom Rice Healthy Recipe

Ingredients:

• 2 cups Chinese Rice
• 1/3 cup mushrooms (khumbh), sliced
• 1/2 cup dark black mushroom, soaked and sliced
• 1 tsp Chinese 5 Spice Powder
• a pinch of sugar
• 2 tbsp oil
• salt to taste

Method:

Heat the oil,add the mushrooms and sauté till they are tender.
Add the dried black mushrooms and sauté for 2 to 3 more minutes.
Add the Chinese 5 spice powder and sauté for ½ a minute.
Add the rice,sugar and salt and mix well.
Serve hot.
Soak the dried mushrooms in hot water for 15 minutes.Remove and discard the stalk

Wiener Soup Recipe

Ingredients:

• 4 wieners
• 1 onion
• 1 qt. milk
• 1 1/2 tsp. salt
• 4 tbsp. butter
• 2 tbsp. flour
• 2 c. cooked,diced potatoes
• 1/4 tsp. pepper

Method:

Brown potatoes,wieners,and 2tbsp onion in butter.
Mix milk,salt,pepper,flour,and the other with 2 tbsp butter,stir constantly until
Mixture boils and is smooth.
Then mix everything together in a soup pan or pot,cook until everything is hot,then serve.

Chinese Boiled Noodles Recipe

Ingredients:

• 1 packet (200 grams) chow noodles
• 2 tbsp oil
• salt to taste

Method:

Boil plenty of water in a deep pan and add 1 tbsp oil and salt.
Add noodles and water, allow to come to a boil.
90% Lower flame and cook until the noodles are cooked.
Remove from flame and drain all the water.
Pour some cold water over noodles and the arrest of cooking.
Drain all the water out and ensure that the noodles do not contain any moisture.
Add remaining 1 tbsp oil and toss the noodles from sticking together will prevent gently.This. Use as required.

Chilli Coriander Fried Rice Recipe

Ingredients:

• 2 cups Chinese Rice
• 1 tsp finely chopped garlic
• 1 red chilli, sliced
• 1 sliced green chilli
• 1 tsp soy sauce
• 2 tbsp chopped corriander (dhania)
• 1 tbsp oil
• salt to taste

Method:

Heat oil, add garlic for a few seconds and sauté.
Add pepper and a few seconds to sauté.
Soy sauce, rice, coriander and salt and mix well.
Serve hot.

Vegetable Raita Recipe

Ingredients:

• 2 Cup curd
• 2 Chopped onions
• 1/2 Chopped tomato
• 1 Grated cucumber
• 1/2 tsp Red chilli flakes
• 2 Green chilies.
• 1/2 tsp Roasted cumin seeds
• Salt to taste

Method:

Beat yogurt until it turns smooth.
Chopped onions, tomatoes and grated cucumber, add chopped green pepper
Mix well.
Red pepper flakes, roasted cumin and sprinkle salt.
Vegetable salad is ready to serve.

Vegetarian Chili Recipe

Ingredients:

• 3/4 cup frozen corn kernels, thawed and drained (or kernels from 1 ear corn)
• 3 tbsp extra virgin olive oil, divided
• 1 medium eggplant, peeled and diced (about 3 cups)
• 4 garlic cloves, finely chopped
• 1 medium white onion, peeled and chopped
• 1/2 jalapeño pepper, minced, more or less to taste
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp smoked or regular paprika
• 1/2 tsp chili powder
• Sea salt and black pepper
• 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
• 1 (14.5-ounce) can fire roasted or regular diced tomatoes with juices
• 1 cup gluten-free vegetable broth
• 1 tsp fresh limejuice
• 2 tbsp dairy-free semi-sweet chocolate chips

Method:

A large, heavy skillet over medium-high heat, roasted corn kernels, stirring constantly, until brown, 3 to 5 minutes to start. Remove and set aside. Skillet over medium heat 2 tbsp of olive oil with a pinch of salt, gold, cook about 10 minutes, add the eggplant. Set aside. In a large saucepan, over medium heat, heat the remaining tablespoon of oil. Add garlic and cook for 1 minute, then add onion and cook until translucent, about 5 minutes. Jalapeno, cumin, cinnamon, coriander, paprika, chili powder, Stir in salt and pepper. Cook for 1 minute, stirring frequently. Tomatoes, beans, vegetable broth and stir in limejuice. Bring to a boil. Simmer 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate and stir just until melted. Taste and adjust seasoning. Serve immediately.

Diabetic Beef Pasties Recipe

Ingredients:

• 3/4 lb. coarsely ground beef (raw)
• 2 c. diced raw potato
• 3/4 c. diced raw carrot
• 3/4 c. diced celery
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. water

Method:

Once all the filling ingredients are well mixed,
Flour, and beef to wrap around the spoon.
Bake at 350 degrees for about 10 to 15 minutes, until the dough has become golden brown.

Spring Vegetable Minestrone Recipe

Ingredients:

• 3 tbsp.olive oil, plus more for drizzling
• 2 large shallots, finely diced
• 3/4 cup dry white wine
• 3 large cloves garlic, minced
• 1/8 tsp. cayenne pepper
• 3 medium carrots, peeled and cut into 1/4-inch dice (11/3 cups)
• 1 large Yukon gold potato, peeled and cut into 1/4-inch dice (11/3 cups)
• 2 medium young turnips, peeled and cut into 1/4-inch dice (11/3 cups)
• 4 cups low-sodium vegetable broth
• 12 Italian parsley sprigs
• 8 fresh thyme sprigs
• 2 bay leaves
• 10 oz. fresh or frozen shelled peas (2 cups)
• 4 oz. snow peas, stems trimmed and cut into 1/8-inch-wide slices (1 cup)
• 3 cups lightly packed spinach leaves (2 oz.)
• 2 Tbsp. minced fresh tarragon, for garnish

Method:

Heat oil in saucepan over medium-high heat. Add Shallots, and sauté, 2 minutes, or until shallots begin to soften. Wine, garlic, red pepper and add. Simmer 4 minutes.
Carrots, potatoes, turnips and add, and 1 minute sauté. Add broth and 5 cups water. Parsley sprigs, thyme sprigs, and bay leaves together with kitchen twine tie, and add to soup. Season with salt and pepper, if desired. Cover and bring to a boil. Reduce heat to medium low, and simmer 20 minutes.
Peas, snow peas and stir in spinach. Cover, and simmer 5 minutes more. Remove herb bundle and discard. Season with salt and pepper, if desired. Ladle soup into bowls, tarragon, sprinkle with drizzle with olive oil and serve.

Cheese Rolls Recipe

Ingredients:

• 1 bread without slices
• 100 gm cheese
• 150 gm butter

Method:

100 grams butter 100 grams cooking and cheese mixture in a container.
Cut bread slices in length.
Apply cheese mixture on each slice and roll tightly.
Put the toothpick so that the role does not open corners.
Now it cool for 15 minutes.
Now apply the butter and bake in a preheated oven for 15 minutes.
Serve them warm.

Bean And Cheese Burgers Recipe

Ingredients:

For the burgers

• 6 burger buns

For the vegetable cutlets

• 1 1/2 cups chopped mixed boiled vegetables
• 1 cup boiled and mashed potatoes
• 1 bread slice
• 1/2 tsp ginger-green chilli paste
• 1 tsp lemon juice
• 1 tsp garam masala
• salt to taste
• 1 cup bread crumbs
• oil for deep-frying

To be mixed into coleslaw

• 1 cup shredded cabbage
• 1/2 cup grated carrots
• 1 recipe Salad Cream

For the filling

• 1/2 recipe Salad Cream
• 3 tbsp tomato ketchup
• 12 lettuce leaves
• 6 onion slices
• 12 cucumber slices
• 12 tomato slices
• 6 cheese slices

Method:

For the vegetable cutlets

Dip bread slices in water for a few seconds. Squeeze out water and bread to crumble.
Mix vegetables, potatoes, crumbled bread, pepper, ginger paste, lemon juice, garam masala and salt and divide the mixture into 6 equal portions.
And coat with bread crumbs in a small flat round shape. They press firmly so that they stick to the surface.
Deep fry in hot oil until cutlets are golden brown.

How to serve

Cut the bread horizontally into two in an oven or a tava (griddle) and toast lightly.
A little tomato ketchup and salad cream Spread over bottom half.
Place 2 lettuce on top of each bun with some coleslaw.
If the cutlets and 1 onion slice, 2 cucumber slices, tomato slices and 1 cheese slice 2 hold.
Spread on top of salad cream and then cover with remaining half of bread.
With the remaining ingredients to make burgers for 5 to repeat

Banana Bread Recipe

Ingredients:

• 2 c. all purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 1/2 tsp. pumpkin pie spice
• 2 ripe bananas (mashed)
• 6 oz. can freeze orange juice
• 2 eggs
• 1 c. raisins

Method:

Sift all dry ingredients together and set aside.
In a separate bowl mix all wet ingredients and mashed bananas.
Wet and dry ingredients and mix thoroughly with the mixture, then nuts, and fold in raisins.
Using a non-stick pan until a greased and floured loaf pan Pour In.
Bake at 350 for 30-45 minutes or until knife comes out clean 375 degrees.

Tomato Soup With Cheese Balls Recipe

Ingredients:

For the soup

• 1 kg tomatoes
• 1 onion, finely chopped
• 3 spring onions
• 1 capsicum, finely chopped
• 3 tbsp cooked red rajma (kidney beans) or baked beans
• 3 tsp sugar
• 1 tsp chilli sauce
• 2 tbsp oil
• salt to taste

For the cheese balls

• 100 gms grated paneer (cottage cheese)
• 1 tbsp plain flour (maida)
• 1 tbsp chopped coriander (dhania)
• a little chopped green chilli
• 1 tsp salt

To serve

• grated processed cheese
• fresh cream
• chilli powder

Method:

For the soup

Chop the tomatoes finely and keep aside. Cut the remaining tomatoes into big pieces, add water and cook until soft 5 teacups. Then pass through a sieve.
Chop the spring onions into small pieces with half the leaves.
Heat oil and fry onion for 1 minute. Spring onion and capsicum and fry for 2 minutes, then add.
Add tomatoes and boil soup for 10 minutes.
Sliced ​​tomatoes, beans, sugar, pepper sauce and salt and cook for few minutes.

For the cheese balls

Adding a little water Mix all ingredients and shape into round balls. If you prefer, you can lightly fry the balls.

How to proceed

Put the balls into boiling soup boil for 2 minutes.
Grated cheese and Serve hot with a little cream and dusted with chili powder.

Corn On The Cob Recipe

Ingredients:

• 6 sweet corn kernels (makai ke dane) cobs
• 2 tbsp butter

Method:

Corn clean and trim stems.
Boiling salted water and boil for 10 to 15 minutes, dropped in the corn.
Cover in foil to retain heat.
Serve hot with butter.

Chili Cheese Roll Recipe

Ingredients:

• 2 (3-ounce) packages cream cheese, softened
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup chopped green chilies
• 1/4 cup chopped ripe olives, drained
• 2 teaspoons dried minced onion
• 1/4 teaspoon hot pepper sauce
• 2 (8-ounce) tubes refrigerated crescent rolls

Method:

In a small bowl, beat cream cheese. Cheddar cheese, peppers, olives, onions and hot pepper sauce. Separate crescent dough into four triangles of each tube, perforations to seal down. Spread cheese mixture over dough. Roll jelly roll style, starting with a long side. Cut each roll into 10 slices. Greased Place on baking sheet. Bake at 400 degrees for 8 to 10 minutes, or until golden brown. Yields 80 appetizers.

Achari Dahi Bhindi Recipe

Ingredients:

• 500 gms ladies finger (bhindi)
• 2 tsp chopped ginger (adrak)
• 3/4 cup chopped tomatoes
• 1/4 cup fresh thick curds (dahi)
• 1/4 tsp turmeric powder (haldi)
• 3/4 tsp chilli powder
• 2 tsp coriander (dhania) powder
• 4 tbsp oil
• salt to taste

For the achaari masala

• 2 tsp fennel seeds (saunf)
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp nigella seeds (kalonji)
• 1/4 tsp fenugreek (methi) seeds
• a pinch of asafoetida (hing)

Method:

Wash, wipe dry and finger slit in half and then cut into 25 mm. Pieces (1 ").
Heat 2 tablespoons of oil in a pan and okra in 2 batches, sauté. Put aside.
Heat 2 tablespoons of oil to the pan and add seasoning achaari.
When the seeds crackle, add ginger and tomatoes. Sauté for 5 minutes until mixture leaves oil.
Meanwhile, whisk together the yogurt, turmeric powder, chili powder, coriander powder and salt.
Add this mixture to pan, mix well and cook for a couple of minutes.
Women and simmer for 2 minutes add the finger.

Aam ki Launji Recipe

Ingredients:

* 1 cup raw mango,peeled and cubed
* 1/2 tsp fennel seeds (saunf)
* 1/4 tsp nigella seeds (kalonji)
* 3 tsp coriander (dhania) powder
* 1 tsp chilli powder
* 1/4 tsp turmeric powder (haldi)
* 1/3 cup sugar
* 2 tbsp oil
* salt to taste


Method:

In a pan heat oil, fennel seeds, nigella seeds and mango pieces and add 2 minutes to sauté.
Water with 4 tablespoons of coriander powder, chili powder, turmeric powder, sugar and salt. Stir and boil until sugar is dissolved.
Allow to cool completely.
Store refrigerated for 4 days.

Achari Paneer Pulao Recipe

Ingredients:

For the rice

• 1 1/2 cups uncooked long grained rice (basmati)
• 2 pinches saffron (kesar) strands
• 1 tsp milk
• 1/2 tsp caraway seeds (shahjeera)
• 25 mm. (1") cinnamon (dalchini) stick
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 3 tbsp oil
• salt to taste

For the achari marinade

• 2 cups paneer (cottage cheese),cut into 25mm.(1") cubes
• 3/4 cup thick curds (dahi)
• 1 tbsp green chilli pickle
• 1 tsp fennel seeds (saunf)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp mustard oil

Method:

For the achari paneer

Mix yogurt and green chilies to a smooth paste with a pickle.
Fennel seeds, mustard seeds, fenugreek, cumin, add turmeric
Powder, mustard oil and salt and mix again so spices are coarsely crushed.
Add cheese and marinate for 20 minutes. Arrange Skewers.
Cook for a few minutes at a barbeque. When the edges turn golden brown, remove the skewer and keep aside. Alternatively you can use the grill
Option or just a tava (griddle) to use.

For the rice

Boil until the rice in salted water vesselful. Separate each grain of rice - should be different. Drain and cool.
Warm the saffron in a small pot, add milk and rub until the saffron dissolves. Add the rice. Put aside.
In a large pan heat oil, cumin seeds, cinnamon, cloves and add cardamom and fry until they begin to crackle.
Rice, achaari cheese and salt and toss gently for a few minutes.

Bajra Khichdi Recipe

Ingredients:

• 1/3 cup bajra (black millet) , washed
• 3 tbsp yellow moong dal (split yellow gram)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 2 tbsp ghee
• salt to taste

Method:

A coarse powder in a blender to grind millet. Put aside.
Wash with ground millet and mung dal.
Salt and 2 ½ cups water and pressure cook for 3 to 4 whistle with a mixture of millet and mung dal.
Heat ghee in a pan and add cumin and asafoetida. When the seeds crackle, pour over cooked millet cereal and mix well.
Kadhi or Serve hot with yogurt.

Aloo Parathas Recipe

Ingredients:

For The Dough

• 2 1/4 cups whole wheat flour (gehun ka atta)
• 1/2 tsp salt
• 2 tbsp ghee

For The Stuffing

• 4 boiled potatoes
• 1 chopped onion
• 1 tbsp chopped coriander (dhania)
• 4 green chillies , chopped
• 2 tsp dried mango powder (amchur)
• 1/2 tsp chilli powder
• 1 tsp cumin seeds (jeera)
• salt to taste
• 1 tsp ghee
• 1 tbsp ghee for cooking

Method:

For the dough

Sieve with salt flours.
Add butter and mix well. Add enough water to make a semi-soft dough. Put aside.

For the stuffing

Mash potatoes, sliced ​​or cut into very small pieces. Put aside.
And less than 3 minutes to fry, heat oil in a pot, add cumin seeds and onion.
Add green chilies and fry again for 1 minute.
Potatoes, salt, coriander, chili powder and add amchur powder. Mix well and cook for 1 minute.
Cook mixture. Put aside.

How to proceed

Knead dough and divide into 10 parts.
125 mm roll out a portion of dough into a circle. Diameter (5 ").
Place dough circle in the center part designed to fill.
Bring all sides and tightly sealed Togeather center.
Then roll out into a circle of 125 mm. With the help of flour from a small diameter (5 ").
A tava (griddle) Cook the paratha, using a little oil until both sides are golden brown.
Repeat with remaining dough and filling to make more bread.

Amiri Khaman Recipe

Ingredients:

• 1 cup besan (bengal gram flour)
• 1 1/2 tsp semolina (rava)
• 1/2 tsp citric acid (nimbu ka phool) crystals
• 1 tbsp sugar
• 2 tsp ginger-green chilli paste
• salt to taste
• 1 1/2 tsp fruit salt
• 1 1/2 tsp finely chopped green chillies
• 4 1/2 tbsp oil
• 1/2 tbsp lemon juice
• 2 tbsp powdered sugar
• 1 tsp mustard seeds ( rai / sarson)
• 2 pinch asafoetida (hing)

For The Garnish

• 1 cup sev
• 2 tbsp grated coconut
• 2 tbsp chopped coriander (dhania)

Method:

In a bowl, gram flour, semolina, citric acid crystals, sugar, ginger - green chilli paste, 1 cup of salt and water mixture, mix well to make a batter of pouring consistency.
Just before serving, fruit, add salt and 2 teaspoons water over it.
When bubbles form, gently mix.
Pour half the batter into a greased 150 mm. (6 ") diameter microwave-safe container and microwave on high for 2 minutes. It allow to stand in microwave for 1 minute.
Repeat with remaining batter to make another batch of dhoklas. Keep aside to cool.
Dhoklas get your khaman lightly crumble with fingers.
Add green pepper, 2 ½ tbsp olive oil, lemon juice and sugar, mix well and set aside.
A small safe - microwave bowl and microwave on high for 40 seconds to keep the remaining 2 tbsp oil.
On high for 30 seconds, add the mustard seeds and asafoetida and microwave.
Khaman Pour the tempering and mix well.
Instant Save, Serve garnished with coconut and coriander.

Ghau Na Fada Ni Khichdi Recipe

Ingredients:

• 500 gm ghavna fada – first boil then roast and sauté in ghee
• 200 gm moong dal – boiled and loose
• 1 cup mix veggies- French beans,carrot,peas
• 300 gm onion,finely chopped
• 200 gm green garlic – finely chopped
• salt to taste
• turmeric,ginger - finely chopped
• Ghee,taj,lavang, hing for tempering
• cashewnut pieces sautéd

Method:

Put tempering and add in Kadai Fada, moong dal for a few minutes and sauté. All the vegetables, add a little water and mix it properly, all spice, sautéd cashews and add it to properly sauté. Can not add the water texture to it liquidy.

Garlic French Fries Hot Recip

Ingredients:

• 4 large sized potatoes
• 4 cloves of garlic (lehsun) , finely chopped
• 1 tbsp oil
• 1 tbsp butter
• 1/2 tsp chilli powder
• salt to taste

Method:

Peel and cut potatoes into finger length.
Soak them in brine for 2 minutes
Remove them completely dry with paper towel or cloth.
Put them in a large bowl and add vegetable oil.
Toss with your hands to ensure that all potatoes are covered fingers.
Them on a baking sheet and bake for 10 minutes or until they get brown and crisp.
The tbsp melted butter and put the chopped garlic.
Fry for a minute.remove fire. Add chili powder and salt.
Pour this mixture over baked potatoes and toss them.

Vegetable Au Gratin Recipe

Ingredients:

• 1 Potato
• 2 Carrots
• 1 Cup Shelled Peas
• 10 French Beans

For the white sauce

• 1 Cup Milk
• 4 Pods Garlic
• 1 Onion
• 2tbsp Refined Flour/Maida
• 2tbsp Butter
• 1/2 Cup Cheddar Cheese
• 1/2 tsp White Pepper
• 1/4 Cup Cheese to gratinate
• Salt to taste

Method:

Peel and dice potatoes and carrots and string beans cut into 1 cm long pieces. Steam vegetables and keep it aside.

For the sauce

Heat butter in a pan for a minute Add the garlic and saute. Add onion and stir-fry. Two tablespoons of cold milk into the flour mixture and keep it aside. Add remaining milk to pan and cook for a minute. Add flour mixture for 2 minutes and stir constantly to avoid lumps forming. Cheese, white pepper and salt. Mix well. Remove steamed vegetables and oven proof dish. Spread the remaining cheese and bake in a preheated oven for 5 to 8 minutes or until cheese melts.

Vegetable Casserole Recipe

Ingredients:

• 2 bowls of conchiglie (or an other kind)
• grated mozzrella cheese
• 2 bowls in all of these vegetables
• french beans (1" vertical pieces)
• carrots (1" vertical pieces)
• broccoli (small) florets
• cauliflower (small) florets
• capsicum (small cubes)
• spring onions
• 2 boiled potatoes
• thinly sliced onions
• oil for cooking

Spices

• coriander (dhania) powder
• chilli powder
• turmeric powder (haldi)
• salt to taste
• pepper

Seasoning

• oregano leaves
• parsley

For White Sauce

• 2 tsp butter
• 2 tsp plain flour (maida)
• 1 cup milk
• a pinch of salt

Method:

Boil vegetables until tender
Cook pasta in salt water and immediately cool water (set aside) the rinse
In a large pan, heat 2 teaspoons of oil.
Add onions and fry until translucent.
About 3 minutes, add spices and then boiled vegetables.cook.
Add boiled potatoes. add onions.keep well.finally on spring mix.
In another pan, melt butter, add flour.
Fry for about 1 minute. Gradually add milk, stirring constantly.
Should not form lumps.
Let it boil for a alongside.add min.stirring salt.
Finally add the cooked pasta.mix well.keep.
Spray some cooking oil in a casserole dish.
Add a layer of pasta, sprinkle some oregano leaves and parsley pasta layer and a layer of vegetables and spices flakes.add.
Finally, add cheese on top and bake for 15 mins.on 300 F

Crunchy Salad Recipe

Ingredients:

• 1/2 cup shredded lettuce
• 2 cups torn iceberg or any other lettuce
• 1 cup bean sprouts, cleaned
• 4 cherry tomatoes
• 2 tbsp pumpkin seeds
• 4 pretzels or bread sticks, broken into pieces

mixed into a honey-lemon dressing:

• 1 tbsp honey
• 2 tbsp lemon juice
• 2 tbsp chopped spring onion greens
• 1 tsp salt

Method:

Spinach, iceberg, and bean sprouts Mix in a bowl.
Put some in a bowl of ice water and put in the refrigerator.
Just before serving, spinach, iceberg, and drain bean sprouts.
Cherry tomatoes, pumpkin seeds and pretzel sticks to add a place in a serving bowl.
Pour dressing on top.

Stuffed Hot Dog Rolls Recipe

Ingredients:

hot dog rolls

• 2 hot dog rolls
• 1 tbsp melted butter

filling

• 1/2 cup boiled corn
• 1/2 onion, chopped
• 1 green chilli, chopped
• 1 tsp plain flour (maida)
• 1/2 cup milk
• a pinch of sugar
• 1 tsp butter
• salt and black pepper (kalimirch) powder

topping

• 1/4 cup grated processed cheese
• sliced capsicum
• chopped tomatoes

Method:

Hot dog rolls

Scoop the soft part of the center of the hot dog rolls. Are held separately for use in the filling.
Brush with melted butter scooped parts.
200 ° C (400 ° F) to bake in a hot oven for 5 minutes.

Filling

Heat butter and onions and green peppers and fry for 1 minute.
Add flour and stir for a few seconds.
Then add milk and stir well until you get a smooth sauce.
Add corn kernels, soft bread, sugar, salt and pepper and mix well caught part.

Proceed

Roll each hot dog caught Spread filling in a small part.
Grated cheese and cover with slices of bell pepper. Arrange the tomato pieces.
Under a hot grill for 2 to 3 minutes or until cheese has melted Place.