Milk dryfruit icecream

Ingredients:-

About 1 kg whole Milk

2 cup sugar ( or as taste)

1 table spoon Elaichi (Cardamom) powder

Chopped Almond, Kaju, Kishmish, Pista

Method

Boil milk in nonstick frying pan on medium high heat

After milk comes to boil, let the milk boil for another 20-25 minutes. 

The goal is to boil the milk from 1 kg to 1/2 kg.

Now add sugar and add all dry fruits ( Almonds, Kaju, Kishmish, Pista ). Boil for 5 minutes.



Turn off the heat and add cardamom powder.

Cool the milk to room temperature.

                                  Now blend that cool milk in to mixer.

Now pour milk into ice-cream case ( or u can use any bowl whatever u want)

Put it in freezer. It will take about 6- 7 hrs for freeze.
Now Ice-cream is ready to serve.

Note :- You can also use Coconut powder, Kesar, Vanilla essence, or also can Mango icecream by using Mango pulp.

Coconut Chutney

Coconut Chutney

Enjoy Coconut chutney .........you can use chutney with any south Indian food . It is mixture of sweet, spicy and sour .

Ingredients:-

1 cup grated Coconut (or also can take peeled coconut into small pieces)
1 cup Curd
1-2 chopped green chili
A small piece of ginger
1/2 tsp sugar
1 1/2 tsp salt
1 tbsp lemon juice
1 Tablespoon Chana daal
1/2 cup water  ( or as needed)

For Seasoning (Tadka)
2 tablespoon oil
1 table spoon mustard seeds

Method:-

First take a pan, roast Chana Dal on medium heat until it become light brown in color.

Then Grind Chana dal in a Grinder..

Add coconut, curd, salt, green chilli , ginger, sugar and lime juice and blend.
Add water as needed in the paste while blending.
Chutney is ready.

Before taking out chutney from blender , you can adjust the taste of chutney .

Seasoning

Heat oil in a pan add mustard seeds until they crack. Switch off the gas .
Pour the seasoning mixture over the chutney.

Enjoy coconut chutney with Dosa and sambhar
http://indiantummy.blogspot.com/2014/10/sambar.html
http://indiantummy.blogspot.com/2014/10/moong-dal-dosa.html

Vegetable Paratha

Vegetable Paratha is the delicious and healthy receipe. You can enjoy and make this receipe as according to your wish.

Ingredients

1/2 cup grated Carrot
1/2 cup grated Cauliflower
1/4 cup shredded Cabbage
1/4 cup boiled and mashed Peas
1/2 cup finely chopped Coriander leaves
1/2 cup finely chopped Methi leaves
1/2 cup grated Radish


2 table spoon grated Ginger
3-4 Chopped green chili


1 1/2 tablespoon Besan

1 tablespoon cumin seed (Jeera)
1/4 tablespon Haldi powder (Turmeric)
1 tablespoon Salt ( or as taste)
3/4 tablespoon Coriander powder (Dhaniya)
1/4 tablespoon Red chili powder

2 tablespoon lemon juice

A pinch of Hing (Asafetida)
2 Table spoon Oil


Method:-

For Stuffing

1) Heat the oil in a pan.
2) Add Jeera and Hing after jeera crack add ginger and green chilies and stir for few seconds.
3) Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, red chili powder and salt. Stir for few seconds.
4) Add Besan and stir for 5-8 minutes.

5) Now Add all vegetables and mix properly and stir for 5-8 minutes.
6) Add lemon juice and turn off heat. 
7) Stuffing is ready. Now you can use it into paratha.

Note:-
1) Stuffing should be normal at room temperature ( not warm) , When you are going to use it in paratha.

2) You can use more vegetable as per your taste like Spinach, Potato ,Tofu, Onion, Paneer, sprouts, etc.

Mexican Veggie bowl with Indian taste

Mexican Veggie bowl with Indian taste

Veggie bowl  is very simple and yummy snacks to make . It is Mexican dish. 

For 4-5 persons

Ingredients:-

1 1/2 cup boiled rice

1 cup boiled Rajma (Kidney beans)

1/2 cup boiled corns

1/2 cup boiled peas

1/2 cup chopped onion

1/2 cup chopped green pepper (Shimla Mirch)

3 Tablespoon Salt ( or as taste)

1 Tablespoon Black pepper( Kali mirch)

1/2 cup grated Cheese

1/4 cup Sour cream or according to taste

1/2 Tablespoon oil

Method:-

1) Heat oil in a pan. Add salt and black pepper.

2) Add onion and green pepper. Stir for 5 -8 minutes.

3) Add rice , corn , peas , Rajma and mix properly

Stir for 5 minutes.

 

 

4) Turning your gas off.

5) Add cheese and sour cream.
6) Serve hot with green chilli sauce and Tomato sauce. (Don't mix Cheese and cream into rice)

Khasta Kachori

Khasta Kachoris  are yummy dish which served with Watery aloo  and dry sweet pumpkin in Mathura, Uttar Pardesh
Khasta Kachoris can be make with Moong dal or urad dal.


 

Make 12-14 Kachoris.

Ingredients for Kachori:

   2 1/2 cup Maida or All purpose flour

3/4  cup Oil or ghee 

2 tea spoon salt

about 1 cup water (cold water) 

Ingredients for filling:

·         1 cup Moong dal

·         1 Tablespoon grinded fennel seeds (saunf)

·         1/2 Tablespoon Coriander powder

·         1/2 Teapoon red chilly powder

·         1 tbsp ginger paste

·         1 1/2 teaspoon dry mango powder (amchoor)
           1/4 tea spoon garam masala 

·         Pinch of asafoetida (hing)

·         11/2 teaspoon salt (adjust to your taste)

·         1 tablespoon oil

·         2 1/2 tablespoons water
          1 tbsp green chili paste

·         Oil to deep fry

Method:

To make Kachori dough:
Take a Bowl  add flour and salt. Mix well
Add oil and mix together until all oil corp-orated into the flour.(Dough consistency should like bread crumbs)
Add water and knead into the soft dough. (Dough should not be sticky)
Knead the dough at least 3-4 minutes.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

To make filling:
Soak dal for 3-4 hours and drain well.
Take a blender , add moong dal, add all spices, green chili paste and ginger paste
Mix well. Blend in a blender .Make a thick paste.

(Note :- don't mix water while grinding).
Take a pan . add 1 tablespoon oil .

      Add dal paste in a frying pan and roast on medium heat for about 5 minutes. 

     Turn off the heat. Let the mixture cool off.

      ( If you think the paste is very hard then add one or 2 tablespoons of warm water and mix it well and Let it sit for 10 minutes).

To make the Kachoris:

1.    Grease your palm with oil and knead the dough again 2-3 minutes and divide into equal parts and roll them into smooth balls. 

2.    Roll the ball light handed ( as like puris)

3.    Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.

4.    Set the kachoris on a surface with the seams facing up. Roll the ball light handed .

(Note :-you can use also your palm to roll it ).

5.    Heat oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. 

6.    Fry them on medium gas. After they start to puff, slowly turn them over.

7.    Fry until golden-brown on both sides.

( Note:- Kachoris should not be fried on high heat otherwise they will not be crispy.)

Kachoris are ready to serve.They can be served with aloo sabji or can serves as Kachori chat using curd or chutneys.......
so enjoy

Tips :-

When r u kneading dough ....before mixing water , flour and oil mix well at least 2 minutes or  until oil incorporated into flour
Always  fry kachodi on medium heat .
Adjust salt and spices as per your taste.

Corn-Pea Pulav

 Colorful and yummy Corn-pea pulav ...best for lunch time.......enjoy ........

Ingredients:-

1 1/2 cup boiled rice

1 chopped medium onion (optional)

1/4 cup chopped Tomato

3/4 cup peas

1 cup sweet corn

1 tea spoon ginger powder

3-4 finely chopped green chilli

1 Tablespoon salt (or as taste)

1/4 Tablespoon black pepper

1 tea spoon Cumin seeds (Jeera)

A pinc of asafetida (hing)

1 Tablespoon lemon juice

2 Tablespoon Ghee

Method:-

1) Heat ghee in a pan, add jeera and hing.

2) Add ginger and green chilli and stir for 2 minutes.

3) Add onion and cook until it become light brown in color.

4) Add Tomato and stir for 2 minutes.

5) Add peas, corn ,salt, and black pepper and saute for 6-8 minutes.

6) Add boiled rice and mix properly stir for 2 minutes.

7) Add lemon juice and stir for 30 seconds. Turn off gas

8) Hot Corn-Peas pulav is ready to serve.

Gobi Manchurian Dry

 Dry Gobi Manchurian, (Cauliflower Manchurian) is a  Indian Chinese appetizer The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. Try this absolutely delicious recipe!

Ingredients:

Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying

For the batter:

All-purpose Flour (Maida )– 5 Tbsp
Corn Flour – 3 Tbsp
Salt – 1/4 tsp

3-4 finely chopped green chilli

Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp

For the sauce:

1 table spoon oil 
Onion – 1/2 medium, chopped finely
Cabbage 1/4 cup finely chopped
Green pepper 1/4 cup finely chopped
1/4 spring onion
3-4 Green Chilies chopped finely

1/2 tsp Ginger powder
1/2 cup Tomato puree

Red Chili Sauce – 1 1/2 Tbsp
Soy Sauce – 3 tsp
Water – 2 Tbsp
Corn flour – 2 tsp

Black pepper 1/2 tsp

Salt  2 tsp (or acc to taste)
Vinegar 2 tsp 

1 tsp green chili and ginger paste
Water 1/2 cup
1 tsp ajinomoto salt (optional)

For garnishing:-

1/2 cup Cilantro(Coriander) leaves, chopped finely

1/2 cup spring Onion 

Method:

1. Heat Oil in a medium non-stick pan.
2. Add green chili paste  stir one minute.
3. Add onion, cabbage and green pepper and stir for 5 minutes.
3. Add Tomato puree stir for 8-10 minutes.
4. Take a bowl mix Corn flour , 2 tbsp water , Soy Sauce and  Red Chili Sauce and mix well.Cook for 3-4 minutes
5. Add 1/2 cup water and spring onion. stir for 4 minutes more . Add salt , black pepper and ajinimoto salt and  stir for one minute more.
6. Add vinegar. Turn off the gas
Sauce is ready 

Sauce

7. To make batter, add All-purpose flour, Corn flour, Salt, red Pepper and Water to a small bowl. Mix until there are no lumps.

Batter

florets

8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.(Fry on medium heat for crispy)

9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Garnish with Cilantro leaves.

11. Ready to Served hot dry gobi manchurian.



Tips :-
When you are going to serve manchurian , then add sauce on the florets. Otherwise it will turn soggy.

.

Rice Korma

Rice korma

This is delicious and healthy receipe. It can served with Aloo Tomato sabji or Raita.

For 4 persons

Ingredients:-

1 cup Rice

1/2 cup Arahar Daal

2 medium size chopped Carrot

2 medium size chopped Tomato

1 medium size chopped Potato

1 cup Peas

1/2 cup chopped Green pepper

1 table spoon chopped ginger

4-6 chopped green chilli

1/2 cup chopped Cilantro leaves

1 cup yogurt(curd)

4 pieces of Cardamom

3-4 Bay leaves

1 1/2 Table spoon salt (or as taste)

1/2 table spon Red chilli powder

1/2 table spoon Coriander powder

1 table spoon Turmeric powder

1/2 table spoon Cumin seeds

A pinch of Asafetida

3 Table spoon ghee (or can use oil)

1 tablespoon lime juice

4 cup water

Method:-

1) Take a cooker (or sauce pan). Add water , 1/2 tablespoon oil, 1/2 table spoon salt, rice and dal.

Boil for 12-15 minutes or until rice and dal are tender.(Note:- Dal will not be tender like rice)

2) Heat oil in a saucepan. Add Bay leaves, asafetida and cumin seeds, red chilli powder, coriander powder and stir for 30 seconds.

3) Add chopped green chilli and ginger. Stir for 1 minute

4)Add chopped Tomato and stir for 7- 8 minutes.

5)Now Add Carrot, green pepper, Potato, and peas and stir for 15 minutes on medium heat or until they are tender. Add Cardamom and stir for 30 seconds.

6)Now Add yogurt to the sauce pan with the vegetables and stir for 12-15 minutes on medium heat.

Divide the vegetables into three part

7)Add salt and Lemon juice and stir for a minute . Now turn off heat.

8)Take boil rice dal ,  divided into three part.

9)Take a bowl , spread one part of rice into bowl then spread one part of cooked vegetables and chopped Cilantro. Then take another part of rice and spread over rice and again spread second part of cooked vegetables and Cilantro. Now spread rest part of rice and spread rest part of cooked vegetables and Cilantro

10)Now Rice korma is ready to serve as hot.

Potato Tikki Sandwich

“When you wake up in the morning   ''

"what's the first thing you say to yourself?"
"What's for breakfast?" 

You asked to your family members.......What do you want in breakfast

All says something should be yummy.

                      

 Potato Tikki Sandwich 

 Ingredients

1-1/2 cup Sooji (Semolina)
1-1/2 cup water
2 Medium size boiled potatoes
1  chopped Tomato
1 chopped Green Capsicum
1 chopped Red Capsicum
 Finely chopped Cilantro  leaves
1 table spoon salt
1/2 table spoon red chilli powder
1/2 table spoon Coriander powder  (Dhaniya Masala)
2 tea spoon Chat masala
1 or 2 chopped green chilly
2 big spoon Ghee (For baked or fried potatoes and bread)
4 pieces of  bread (Can use also wheat bread)

Method:-

1) Mix water with Sooji and keep aside for 8-10 minutes this batter.
2) Mean while take boiled potatoes and mash them. Then add 1/2 table spoon salt (or as per taste), 1/4 spoon red chilli powder, 1/4 coriander powder and chopped green chilly.

3) Take 1/2 part of  mixture and give round shape (as Tikki)
4) Shallow fry Tikki in to ghee or oil.
5) Now, take sooji batter, add 1 spoon salt, 1/2 spoon red chilly power, 1/2 Coriander powder, chopped vegetables (Capsicum, tomato) and mix it well.

4)Take bread and spread that sooji mixture and put some cilantro leaves on it, bake the bread from both side. Similarly do it with the other breads.
Setting:-

Take two baked breads and put aloo tikki between breads.
Garnishing:-
Take chat masala spread on the upper side of bread and put some chopped tomatoes & Capsicum.

Hot Potato Tikki Sandwhich is ready to serve. Serve it with Tomato ketchup, it can also be served with Coriander Chutney or Tamarind Chutney as per the taste.

Extra:- Beans, cucumber , onion can be added as per taste