Paan and gulkand Ice Cream

Paan and gulkand Ice Cream

Ingredients

5-6 Paan Leaves1 litre milk
1 cup sugar
1 ½cup milk powder
1 table spoon fennel seed
3 table spoon gulkand
½ tea spoon Green cardamom powder
½ cup fresh cream

Method

Add milk in a kadhai and bring it to a boiling temperature, and cook till it reduces to one third part add powder milk and sugar mix well and remove from heat. Set aside to cool.
Blend Fennel seeds, gulkand, green cardamom powder, paan leaves in a blender.

Add gulkand paste and cream into the cool milk and mix

Transfer into an ice cream tin and cover with the lid for two hours it in the freezer.
After two hours, again whisk it slowly.
Keep it in the deep freezer for four to six hours or till well set.


Serve it chilled.

Gatte Ki Dry Sabji

Gatte Ki Dry Sabji

Ingredients- Gatte-

250 gm besan 
1 tea spoon red chilli powder 
½ tea spoon turmeric powder
2 table spoon oil
¼ tea spoon soda
salt to taste
water to make dough

for frying-

2 table spoon curd 
2 pinches hing 
1 tea spoon jeera
1 tea spoon red chilli powder
½ tea spoon turmeric powder
2 table spoon garlic & ginger pest 
1 onion chopped 
½ cup tomato puree 
7-8 leaves cadi petta 
2 table spoon oil 
salt to taste

method-

Take a bowl and mix all ingredients make a soft dough with required water. Make roll cylindrical shape and cut to 4-5 inchs. Cook gatte in the boiling water for two vicel and drain ,cool. Cut ¼ inc slice to gatte. Heat the oil in kadai add onion fry for golden brown add hing ,jeera, cadi petta ,turmeric powder, red chilli powder, ginger-garlic paste, tomato puree ,curd and salt cook till the oil. Add gatte mix well a few secand. Garnishing fried cadi petta And serve hot .

Choco custurd Pudding

Choco custurd Pudding

Ingredients:

2cup Milk
4 tble spoon sugar
3 table spoon custard powder
1 cup fresh cream
500gm Chocolate sponge cake (for its recipe see below)
2 table spoon icing sugar
2 table spoon cocoa powder
1 tea spoon choclate essence
50gm choco chips(for garnishing)
Chocolate serum

Method:

Mix custard powder in cold milk properly and note that it does not contain balls.Take non stick pan , put the prepared batter into it, add sugar,and heat till it get thick.Keep it aside and beat it till it gets coolNow freez it for 10 minutes.Take fresh cream, add icing sugar, choclate essence, cocoa powder, and beat it till it gets thick and keep it aside.Now crush the cake
Take one bowl and put chocho chips.For 1st layer 1/3 part of cake and press it.For 2nd layer put all custard in bowl and spread it thoroughly.
For 3rd layer put another ½ part of cake and spread it thoroughly.For 4th layer put prepared choco cream and spread it.For 5th layer put last part of cake , spread it, and press it properly.
Freez the pudding for atleast one hour.Now put the plate on outer side of bowl and take out whole pudding in plate.Serve it by garnishing with choclate serum.

Lauki ka Kofta

Lauki ka Kofta

Ingredients

2 cup lauki ( peel , grate and Squeeze )
5-6table spoon besan
½ tea spoon Red chilli powder
Salt to taste
½ tea spoon garam masala
Oil to deep fry

For gravy

3 tablespoons oil
1 tea spoon jeera seed
2 table spoon paste( Onion ,ginger and garlic)
½ tea spoon Turmeric powder
2 tea spoon Coriander powder
1 tea spoon Red chilli powder
1 cup Tomato puree
1 tea spoon garam masala powder
Salt to taste
2 -3 table spoon Fresh coriander leaves choped

Method

Take grated louki in a boule add the salt, besan, red chilli powder, garam masala and mix well. Divide the mixture into ten equal portions and shape them into round balls.Heat sufficient oil in a kadai and deep-fry the koftas balls, for two to three minutes, or until it turns golden brown and crisp from outside.Drain on absorbent paper and set aside.
Heat three tablespoons oil in a non-stick pan, add the cumin seed onions and sauté until light golden brown.Add the onion, garlic paste, turmeric powder, coriander powder, garam masala powder and red chilli powder. Continue to sauté on one minute, stirring continuously.Add the tomato puree and two tablespoons water and continue to sauté till the oil surfaces.Add two cups of water and bring to a boil. Add the salt, lower the heat and simmer for five minutes. Keep the gravy hot add the koftas balls and add the chopped coriander leaves and mix well.

Serve garnished coriander leaves with nan or roti and rice…..

Urad Dal Khasta Kachori

Urad Dal Khasta Kachori

Ingredients -

4 cup Maida

11tea spoon Soda
Salt to taste¾ cup Oil

FOR FILLING

1 cup dhuli urad dal
2 tea spoon Ginger .( Peel, wash and finely chop)
2 Green chilli chopped
3 table spoon Ghee
1 pinch Heeng
2 tea spoon Coriander powder
1 tea spoon Cumin seed
2 tea spoon Red chilli powder
2 tea spoon Fennel seed
Salt to taste
Oil for deep-frying

Method-

Put the flour, salt and soda together in a bowl. Add oil and mix well. Knead a soft dough using sufficient water. Cover with a moist cloth and set aside.

Soak the urad dal in four cups of water for overnight.
Drain and coarsely grind using a little water.
Heat ghee in a kadhai and ginger, green chilli, Heeng, cumin seed, fennel seed add the ground dal, coriander powder, , red chilli powder and fennel powder. Cook till all the moisture has dried up. Add salt.


Mix well and remove off the heat, let the mixture cool. Divide into 25- 30 portions. Divide the flour dough into 25-30 equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.


Place a portion of stuffing in the center and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai. And deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.

Serve with dried potato sabji and tamarind chutney.

Eggless nutella cup cake-

Eggless nutella cup cake-

Ingredients:

1 cup cocoa powder
1 cup Maida
1 cup sugar
1 table spoon baking powder
Pinch of salt
½ cup oil
1 cup milk
2 tablespoon nutella
2 spoon walnut
2 table spoon chocolate chips

Methods:

Take a bowl, Add maida, cocoa powder, baking powder, sugar in it. Mix well with a small whisk.
Now add in milk, oil, and give a mix.
Now add in chocolate chips . Mix well till the batter is smooth.
Take 2 coffee mug, spray it with oil.

Pour the batter in, sprinkle with some chocolate chips and nutella. 

Bake for 30 mins. Remove, allow to cool and Enjoy..

Mango, Chia seeds Smoothie

Mango, Chia seeds Smoothie

INGREDIENTS-

2 cup milk 1 Mango peeled
2 tea spoon Chia Seed
2 table spoon sugar
1 table spoon honey (optional)
ice cubes

METHOD-

Take milk & chia seeds together in a bowl and soak it for the nightPut the mango, 2 tablespoons cold water, honey, sugar , and ice cubes into a blender. Blend on until very smooth. Add soaked chia seed and milk and mix well into mango smoothie.
Avoid blending the chia seeds too much.


serve and enjoy immediately….

Sweet Dahi Vada (gujiya)

   Sweet Dahi Vada (gujiya)

Ingredients:

1 cup Urad daal (soak and grind)
Salt to taste
Oil for deep frying
2 cup Yogurt
½ cup Milk to thin yogurt
2 tea spoon Roasted Cumin Powder
1 tea spoon Red Chili Powder
½ tea spoon black salt
Tamarind  Sweet Chutney
1 table spoon kishmish & chiraungi
2 tbsp kaju

Method:

- Remove urad dal batter into a bowl and add Salt
- Whip the batter with a spoon to make it light and fluffy.Heat Oil on medium heat.-. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.Keep kishmish & chiraungi in it.- Using your thumb, make a small hole in the center of the batter.-. Gently flip the batter into the hot oil. Repeat process for all the batter.- Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.-. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.- Take a medium bowl filled with water and add a little salt to it.- Drop the cooled vada into the water and allow them to soak for 15-20 minutes.- Remove vada and gently press them in your palms to squeeze out the water.- Place squeezed vada into a serving platter or dish.-Add enough water (or milk if your yogurt is sour),sugar,salt to yogurt to make it pouring consistency.- Pour yogurt over the vada to completely coat and submerge them.- Sprinkle black salt, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.- Top with Coriander or Mint Chutney and Tamarind Chutney.- Garnish with chopped cilantro/coriander leaves.- Chill in the refrigerator until ready to serve.

Honey chilli potato

Honey chilli potato

Ingredients-

2 potatoes (peeled and cut in sliced)

2-3 table spoon cornflour

Salt to taste

1 tea spoon red chilli powder

1 spring onion(with stalk cut in sliced)

2 table spoon ginger, garlic paste

2-3 tea spoon sesame seeds

2 table spoon honey

½ tea spoon soya sauce

2-3 tea spoon red chilli sauce

Method-

Add cornflour , salt and chilli powder in a bowl.mix the potatoes(potatoes are coated) deep fry till golden. Keep a side.In a wok heat 2 table spoon oil add sesame seed,ginger-garlic paste, spring onions. Sauté on high flem for1 minute.Add soya sauce, chilli sauce, salt and honey,sauté. Add deep fry potatoes and mix. Serve and garnishing for sesame seed

Beetroot Halwa

Beetroot Halwa

Ingredients-

500 gm beetroot1 tea spoon ghee1 litre Milk
1 tea spoon cardamom powder
½ tea spoon ghee for frying Cashews
½ cup dry fruits (choped Badam, Pista, Kaju)
1 tea spoon raisins
200 gm sugar
1 cup Mawa

Method-

Wash the beetroots, peel and grate them. In a heavy base kadai , heat ghee now add the beetroots and let this cook on low flame for 2 minutes.Add milk to boil stir continuously.
.When it starts getting thick, Add sugar, cardamom powder, ¼ of the total dry fruits and raisins.
Stir for 5-7 minutes. Now add Mawa and stir well on low flame till the mawa mixes.
Let it cook till the sugar dissolves and the milk has been absorbed.
Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot or cold.

Sabudana khichdi

Sabudana  khichdi

Ingredients-

1 cup sabudana

1 potato boil

2 table spoon peanut

2 green chili chopped

1 tea spoon red chili powder

Salt to taste

2 tea spoon lemon juice

2 table spoon coriander leaves chopped

4  table spoon ghee

1 tea spoon cumin seed

Method-

Soak sabudana in water for overnight. 

Roast the peanuts in a microwave till they become crisp. keep aside to cool. you can remove the peanut skins if you want.

Heat ghee and crackle the cumin. When they are browned add the green chilies and fry for half a minute on medium flame.

Add the chopped boiled potatoes and saute for a minute.

Add the sabudana and saute till the pearls become translucent on a slow flame stirring continuously.

Mix peanuts ,salt ,red chilli powder and lemon juice and stirring continuously.

Garnish the sabudana  khichdi  with some coriander leaves.

Sever the hot………..