Kofta Vegetarian Biryani Recipe

Ingredients:

* 1 cup basmati rice
* 2 cloves
* 1 cardamom
* 1 bay leaf
* Ghee/Oil
* Salt

For Gravy:

* 1 cup spinach
* 1 big tomato
* 1 tea spn chopped ginger
* 1 tea spn chopped garlic
* 1 tea spn biryani masala (homemade or store bought)
* 4 green chillies
* 1/2 tea spn cumin seeds
* 1/2 cup onion
* Oil
* Salt

For Koftas:

* 1 cup boiled and mashed potatoes (about 2 potatoes)
* 1/4 cup grated carrot
* 1/4 cup finely chopped capsicum
* 1/4 cup finely chopped onion
* 1/2 tea spn red chilli powder
* 1/2 tea spn amchoor powder
* 1 tea spn coriander-cumin powder
* 1 tbl spn rice flour(helps in binding, optional)
* 2 tbl spn chopped coriander leaves
* Oil
* Salt

For Extra flavor:

* 1 tbl spn milk
* 6-7 strands saffron

Method:

In a shallow pan, heat about 3 cups of water (to be used for layering Biryani same pan, then use a flat-bottomed pan). When it starts boiling, salt, spinach, and tomato. Close lid. 30seconds switch the stove. It rest for a few seconds. With a spoon, blender or mixer to get all the spinach and tomatoes. Save water. Green pepper, ginger, add garlic and grind to a smooth paste.
In the same pan, heat ghee / oil and add cloves, cardamom, bayleaf. Rice and fry for a few minutes. Transfer the rice cooker or a cooker vessel. Was used to cook the spinach and tomatoes in water 1 and 4 / 3 cup add. Cook the rice in a pressure cooker. (On the stove top rice can be cooked, but I cook in the cooker to save time). Vessel using the cooker, cooker place potatoes in a separate pot. So at the same time to get cooked rice and potatoes.
While the rice is cooked, heat the pan to get the oil and cumin, add sliced ​​onions. Add biryani masala and fry for few minutes. Spinach - Pour in tomato paste. Add salt if necessary and cook until the gravy thickens. (Gravy splatters everywhere, so be careful).
Fake carrots, capsicum, onion and chop coriander leaves. Peel the boiled potatoes. Rice flour, coriander, cumin powder, dried mango powder, chili powder, salt. Mix everything well and make small balls of mixture. Deep fry or shallow fry them. I used the frying pan for my appe.
A separate bowl (or a vessel / mixer blender that was used to foster the use of grinding, washing vessels, save some time) in the thickened juice. Heat milk until it is hot. Saffron strands to it.
Just before serving, spread a layer of rice in the pan. This is a layer of juice and then top with some koftas. Layer of rice, gravy layer, koftas with a repeat. The remaining rice, saffron milk, after the mess.

Kada Pav Bhaji Recipe

Ingredients:

* 1/2 cauliflower, florets removed
* 2-3 small carrots, cubed
* 1/2 cup french beans, chopped
* 2 potatoes, cubed
* 1/2 cup fresh or frozen peas
* 1 medium onion, finely chopped
* 2 medium tomatoes, finely chopped
* 1 green chili, finely chopped
* 1 medium sized capsicum
* 1 inch ginger ( half for making the ginger-garlic paste and half to be chopped)
* 5-6 medium sized garlic flakes
* 1/2 tbsp pav bhaji masala
* 1/4 tsp garam masala powder
* 1/4 tsp red chili powder
* 1/2 tsp turmeric powder
* a few sprigs of coriander leaves for garnish
* chopped lemon for garnish
* butter (preferably amul butter) or oil
* salt
* water

Method:

Pre-chopped veggies, mainly taken from: cauliflower, potatoes, carrots, peas and beans and a good 3-4 times in running water to wash well. Keep these in a pan or cooker. Add water to the veggies.
Pressure cook or boil until they are veggies. Veggies Do not over cook. In the picture below, veggies are cooked. Veggies take the stress and broth.
In the meantime, the vegetables are cooking, onion, green pepper, ginger, tomatoes and chopped bell pepper.
Mortar and pestle to crush the remaining half the ginger and garlic cloves. Coarsely crushed it to you or to a fine paste. You can also use ginger garlic paste.
2 tbsp oil or butter in a kadai or a big tava heat around. I do not have a big tava ... So I was always in a kadai pav bhaji. Onion and fry until they are transparent.
Sliced ​​tomatoes, ginger, green pepper and add the bell pepper. For 7-8 minutes, stirring in between Saute.
Add red chili powder and turmeric powder.
Powder for 1-2 minutes Mix and saute.
Ginger, garlic paste or crushed ginger, add garlic.
More than 2 minutes to mix it and saute.
Bhaji Add some butter 1-2 tbsp.
Add boiled vegetables.
Add Pav bhaji masala.
About 1 or 1.5 cups of broth or water, or add the broth + water. Gently mix the mixture.
Simmer for 10-12 minutes over a low flame. Keep checking in the bhaji.
Now add garam masala powder and gently mix with the rest of the bhaji.
Lastly, add chopped coriander leaves.
Your kada pav bhaji is ready. Tava or griddle with some butter and fry the slices on the pavs. Pav bhaji Serve hot pavs, butter with onions and topped with sliced ​​lemon.

Banana Walnut Muffins Recipe

Ingredients:

* 1/4 cup mashed banana
* 2 tsp chopped walnuts (akhrot)
* 4 tbsp plain flour (maida)
* 1/2 tsp baking soda
* 1/4 cup powdered sugar
* 2 tbsp quick cooking rolled oats
* 1/4 tsp vanilla essence
* 1/4 cup butter


Method

* Sieve the flour with the baking powder. Keep aside.
* Cream the butter and sugar till smooth and creamy with a wooden spoon.
* Add the mashed bananas, vanilla essence and mix well.
* Add the walnuts, flour mixture and oats and mix well.
* Spoon the mixture into 6 greased and dusted muffin moulds.
* Bake in a pre-heated oven at 150°C (300°F) for 15 to 20 minutes or until a knife or skewer inserted into the muffin comes out clean.
* Cool on a wire rack and unmould each muffin.
* Serve warm.

Broken Wheat Upma Recipe

Ingredients

* 1/4 cup broken wheat (dalia)
* 1 onion, chopped
* 1 green chilli, chopped
* 1/4 cup green peas
* 1/4 cup carrot cubes
* 1 tbsp oil
* salt to taste


* For the garnish
* 2 tbsp chopped coriander (dhania)

Method

* Clean and wash the broken wheat thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside.
* Heat the oil in a pressure cooker. Add the onion and green chilli and saute till the onion turns translucent .
* Add the peas, carrots, broken wheat and salt and saute for 3 to 4 minutes.
* Add 1 1/2 cups of water and pressure cook for 1 whistle.
* Garnish with the coriander and serve hot.


Tips:

You can use any other vegetables of your choice. Bulgur wheat or broken wheat is also called "Cracked Wheat" and is available at any grocer.

"Ras No Fajeto" Recipe

INGREDIENTS :

* Mango pulp - 1/2 cup
* Gram flour (besan) - 3 tablespoons
* Turmeric powder - 1/4 teaspoon
* Salt - to taste
* Buttermilk sour - 3 cups
* Oil - 2 tablespoons
* Asafoetida - a pinch
* Cumin seeds - 1/2 teaspoon
* Curry leaves - 6-8
* Green chillies, chopped - 3
* Jaggery (gur) - 1 tablespoon

METHOD :

Take mango pulp in a bowl, add gram flour, turmeric powder, salt and mix with a whisk to make a smooth mixture. Add buttermilk and mix well.Heat oil in a pan. Add asafoetida, cumin seeds, curry leaves, green chillies and sauté for a minute. Add the mango mixture and mix again. Add jaggery and mix again. Add water to get the required consistency. Once the mixture comes to a boil, reduce heat and simmer for five minutes. Serve hot with steamed rice.

Baked Dragon Rolls Recipe

Ingredients

For The Filling (makes 1 Cup)

* 1 tsp oil
* 2 tsp finely chopped garlic (lehsun)
* 1/4 cup shredded cabbage
* 1/4 cup finely sliced red capsicum
* 1/4 cup parboiled bean sprouts
* 2 tbsp carrots , cut into juilennes
* a pinch of sugar
* salt to taste
* 1 tbsp schezuan sauce
* 1/2 tbsp tomato ketchup
* 2 tbsp grated low-fat paneer (cottage cheese)

Other Ingredients

* 5 samosa patties , readily available in the market
* 1 tbsp plain flour (maida) dissolved in 1/2 tbsp of water
* 1 tsp oil for greasing and brushing


Preparation Time: 10 mins
Cooking Time: 5 mins
Baking time: 35 minutes
Baking temperature: 180ºC (360ºF)
Makes 15 rolls

Anjeer Basundi Recipe

Ingredients:

* 4 cups low fat milk
* 1 1/2 cups finely chopped fresh figs(anjeer)
* 1/2 tsp lemon juice
* 1 tsp cornflour dissolved in 1 tbsp low fat milk
* 1/2 cup low fat mava (khoya)
* 2 tbsp sugar substitute
* For the garnish
* 4 fig (anjeer) slices

Method:

* Refrigerate the fig pieces to chill.
* Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
* Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.
* You will get bigger curdled particles which is not desirable.
* Add the cornflour mixture, khoya and sugar substitute and mix well and simmer for another 1 to 2 minutes.
* Cool and refrigerate for at least 1 hour.
* Add the chilled fig pieces to the cooled thickened milk and mix well.
* Serve chilled garnished with fig slices.

How to make Apple Cinnamon Ice-cream !

Ingredients:

* 2 cups low fat milk
* 1 cup sliced apples
* 1 tbsp skimmed milk powder
* 1 tsp cornflour
* 2 tsp low fat cream
* 2 tsp sugar substitute
* a pinch of cinnamon (dalchini) powder
* 3 to 4 drops of lemon juice


For The Garnish

* a few apple slices

Method:

* Add ½ cup of water to the apples and cook it in a non-stick pan for 8 to 10 minutes till they turn soft. Remove from flame and keep aside.
* Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl and keep aside.
* Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while stirring continuously.
* Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool.
* To the cooled mixture add the apples, cream, sugar substitute, cinnamon powder and lemon juice and mix well.
* Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.
* Once the mixture has set, remove from the freezer and blend in a mixer till it is smooth.
* Pour the mixture into the same vessel, cover and place it in the freezer again till it sets.
* Just before serving, place the scoops of ice-cream in 4 individual bowls.
* Serve immediately garnished with Apple

Achari Paneer Tikas Recipe

Ingredients :

* 2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes


For the achari marinade

* 3/4 cup curds, hung (chakka dahi)
* 1 tbsp green chilli pickle
* 1 tsp garlic (lehsun)
* 1 tsp fennel seeds (saunf)
* 1/2 tsp mustard seeds ( rai / sarson)
* 1/4 tsp fenugreek (methi) seeds
* 1/4 tsp nigella seeds (kalonji)
* 1 tsp cumin seeds (jeera)
* 1/2 tsp turmeric powder (haldi)
* 1 tbsp mustard oil
* salt to taste

Method :

* Blend together the curds, green chilli pickle and garlic to a smooth paste.
* Add the fennel seeds, mustard seeds, fennel seeds, cumin seeds, turmeric powder, mustard oil and salt and blend again so the spices are coarsely crushed.
* Add the paneer and marinate for 20 minutes. Arrange on skewers.
* Cook on a barbeque for a few minutes. Alternatively you could use the grill option of the over or just use a tava (griddle).
* When the edges turn golden brown, remove from the skewer and serve hot.

Tips :

* You can use any green chilli pickle of your choice.

Apple Rabdi Recipe for Indian

Ingredients :

* Jaggery (gur) : 4 cups
* Bengal gram (chana) : 2 cups
* Cashewnuts,sliced thinly : 1/2 cup
* Popped rice powder : 3 tablespoon
* Coconut scraped : 4 tablespoon
* Sesame seeds (til) : 4 tablespoon
* Green cardamom powder : 1 teaspoon
* Ghee As required

Method :

Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity. Add sugar and cook on low heat, stirring continuously. Peel and grate two apples. Add the grated apples to reduced milk and mix. Cook for three to four minutes. Add cardamom powder, almonds and pistachios. Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish. Serve hot or cold.