Palak -Tomato Soup or spinach Tomato

 Spinach -Tomato soup with little twist
No oil , healthy & yummy receipe

For 5-6 person 

Ingredients

3  Tomato  (cut in to pieces)
1  small onion (optional)
1/2 cup Spinach 
1/4 cup shredded Cabbage
1/4 cup shredded carrot
1/4 cup shredded Green Pepper

2 tbsp salt    or salt to taste
1/2 tsp Black pepper

4-5 cup water or vegetable broth
1 green chili  (chopped)
1 tsp ginger
1/4 cup cilantro
1/2 tsp lemon juice


Method :-

Heat a non-stick pan . Add ginger , green chili , Tomato, onion, salt , black pepper and 1 cup water or vegetable broth.

 



cover the pan with the lid.cook for 12-15 minute

After 15 minutes ... cool down for some time then blend in a blender.Now tomato & Palak puree is ready

Heat a pan. Add Puree . Add  cabbage, carrot,  green pepper and little bit salt , black pepper.

 

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 Add 3-4 cup water or broth . cook for 10-12 minutes on medium flame.Add cilantro
Turn off the gas . Add lemon juice.

Soup is hot and ready  to serve  with crispy noodles or bread crumbs or croutons.
What ever you like...
Enjoy healthy soup   :)


Tips:-

1) You can use any type of vegetables like cauliflower, red bell pepper, orange bell pepper, yellow bell pepper, brocolli, peas, corns , tofu , spinach, cheese ,etc.
2) Salt and pepper can adjust to your taste how much spicy do you want
3) Same as water if how much thickness do you want in soup so adjust water .
And also can add cornstarch as Mix 1 tbsp corn starch with 2 tbsp water and add in soup and boil for more 2-3 minutes more.  
4) You can garnish with coriander or basil leaves.
5) Onion and garlic are optional . 
6) For richer you can add cream.




For bread crumbs
http://indiantummy.blogspot.com/2014/09/bread-crumbs.html

Corn Tikki....

Corn Tikki is the yummy and crunchy. It is the combination of spices, potato and corn.

corn tikki

Ingredients

1 cup boiled corn Kernels
1/4 cup corn flour
1 boiled potato
1 tbsp green chili and ginger paste
1 tsp Salt or as per taste
1/4 tsp red chili powder
1/4 tsp Coriander powder
1/2 tsp Mango powder
A pinch of hing (Asafetida)
1/4 cup finely chopped cilantro

Chaat masala for sprinkle

Oil for shallow fry

Method:-

Take a bowl, Add corn flour, boiled corn kernels and  mashed potato and mix well.

Add all spices , green chili paste, cilantro.

Divide it into equal parts and make round pattie or tikkis  (or any shape as per your choice)


Heat the pan or skillet (Tawa) for shallow fry. Place the  tikkis on the skillet on medium heat. Put some oil on the tikkis. Cook it for some time (2 minutes approx ) then turn them ..put some oil on it . And cook them.
Then Press the tikkis with the help of spatula and cook them. Turn again and again until tikkis become golden brown and crispy.
Tikkis should be cook on medium gas.
(it will take 12-15 minutes approximately)

Sprinkle some chaat masala on the tikkis

Corn Tikkis are ready to serve. Serve with sauce or any chutney.

You can do also deep fry the corn tikkis.


Tips:- 
You can also add vegetables like shredded cabbage , cauliflower, carrots, potato.
Add peanuts, paneer and cheese to make more delicious .
You can make burger also by using corn tikkis . 
Instead of potato, poha can be used.
You can make also corn tikki chaat by spreading curd, chutney etc.

If you like it please like my page as well

https://www.facebook.com/IndianTummy?fref=ts

Thankyou 

Bread Crumbs

Bread crumbs ...It is easy to make at home.
It can serve with any soup or salad.

Simple, fresh and home made bread crumbs are here

Ingredients:-

6-7 Breads (any bread white or wheat or multi grain or honey )
Seasoning (garlic, oregano, italian any ) (optional)
oil or ghee to fry

Method:-

cut the bread in to small pices.....
First cut horizontaly in to four part then cut vertically

 



Heat oil in a pan to deep fry
Fry the bread crumbs on the medium heat in to oil until it get golden brown colour and crisp

Bread crumbs are ready....

Sprinkle any choice of seasoning on bread crumbs and enjoy with any soup or salads.
Make sure while frying bread crumbs should be crispy.

You can keep it for a month in to air tight container.

So enjoy....:)

Soup receipe :-
http://indiantummy.blogspot.com/2014/09/fusion-soup.html

Shahi Samosa receipe

Rainy season or winter season or any season ......

hot tea with spicy samosa.......yup  

Try this delicious samosa recipe for your next party or get-together.
Everyone enjoy your samosas......

For 20 Samosa

Ingredients:-

For Dough:-

3 1/2 cup Maida or All purpose flour
11/4 cup Oil or ghee 

2 tea spoon salt

1 1/2 tea spoon Ajwain (Carrom seed)

about 1 cup water 

For Stuffing:-

3 Large Boiled Potato
1 cup Boiled Peas
1/4 cup paneer cubes (cut into small pieces)
1/4 cup Cashews
1 1/2 table spoon salt or as per taste
2 1/2 table spoon green chili and ginger paste (or as taste)
1 table spoon oil or ghee
1/2 tea spoon red chili
1/4 tea spoon Black pepper
1  tea spoon coriander powder
1  tea spoon Cumin powder
1 tea spoon Garam Masala
1 tea spoon Mango powder
1 table spoon lemon juice
1 tea spoon cumin seeds
1/2 tea spoon Asofetida (Hing)

(Spices can adjust according to your taste)

Oil or ghee for deep fry


Method:-

Knead the dough ....Take a Bowl , add flour , salt, ajwain . Mix well.
Add oil and mix together until all oil corporated into the flour.
Add water and knead into the smooth firm dough.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

Stuffing:-

Mean time will prepare Stuffing
In a bowl , boiled potatoes.. peeled and cut into small cubes and add all spices and salt , lemon juice together. Mix well .
Heat oil in a pan
Add cumin seeds and hing.
When crack seeds then add green chili and ginger paste and boiled peas and saute for 5 minutes.

 


Add potato mixture cook for 8 minutes.
Add Cashews and Paneer. cook for 2 minutes .

Keep aside to cool to temperature.

Divide dough in to 20 bowls.
Roll out each portion in to  thin oval shape.
Divide the oval into two through cut from medium.
Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the  edges to form a cone shape. Press the edges gently

Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal it gently.
Heat the oil in a pan or wok or Kadhai and deep - fry the samosas on a medium flame till they turn golden brown in colour from both the sides.

Your samosa are ready ....

Believe me this samosas will crispy as long as you want .(But only take care while kneading the dough and frying the samosas

            

Serve hot with the green chutney or tamarind chutney or sweet chutney....

For green chutney 
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html

For Sweet chutney
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html

Fusion Soup

Awesome !!!!!.......
I don't know what should i say about this soup....
Chinese . ...no........Italian...No idea........tomato ....may be......vegetable ...Probably..........healthy   :)
what .......?

so  I named it fusion soup.....which is healthier...low calorie....yummy soup

 


For 4-5 person 

Ingredients

2  Tomato  (cut in to pieces)
1  small onion
1/4 cup shredded Cabbage
1/4 cup shredded carrot
1/4 cup shredded zucchini
1/4 cup shredded Green Pepper

1 tbsp salt    or salt to taste
1/2 tsp Black pepper

only 1/2 tsp oil    (or optional)

4-5 cup water or vegetable broth
1/2 tsp Italian herb (oregano , thyme etc).
1/2 tsp basil herb

1 green chili  (chopped)
1 tsp ginger
1/2 tsp vinegar or 1/2 tsp lemon juice


Method :-

Heat a non-stick pan . Add ginger , green chili , Tomato, onion, salt , black pepper and 1 cup water or vegetable broth.

 

cover the pan with the lid.cook for 12-15 minute

After 15 minutes ... cool down for some time then blend in a blender.Now tomato puree is ready

Heat a pan. Add oil . Add  cabbage, carrot, zucchini, green pepper and little bit salt , black pepper.
Saute for 5 minutes.

 




Then add tomato puree in the pan. Add 3-4 cup water or broth . cook for 10-12 minutes on medium flame.

Add Italian herbs and basil herbs.
cook for two minutes more.
Turn off the gas . Add vinegar or lemon juice.

Soup is hot and ready  to serve  with crispy noodles or bread crumbs or croutons.
What ever you like...
Enjoy healthy soup   :)


Tips:-

1) You can use any type of vegetables like cauliflower, red bell pepper, orange bell pepper, yellow bell pepper, brocolli, peas, corns , tofu , spinach, cheese ,etc.
2) Salt and pepper can adjust to your taste how much spicy do you want
3) Same as water if how much thickness do you want in soup so adjust water .
And also can add cornstarch as Mix 1 tbsp corn starch with 2 tbsp water and add in soup and boil for more 2-3 minutes more.  
4) You can garnish with coriander or basil leaves.
5) Onion and garlic are optional . 
6) For richer you can add cream.
7) Instead of oil you can use also butter..(I prefer olive oil always to cook )




For bread crumbs
http://indiantummy.blogspot.com/2014/09/bread-crumbs.html

Sweet Chutney or Mango powder Chutney (Meethi Sauth)

We  have a question 
what should do with left over chashni (sugar syrup) used for rasgullas?

So I have an answer  :)
of using this sugar syrup to make sweet chutney or Meethi Sauth  :). 

I have made many times. 

This chutney is the combination of little spice and more sweetness.

It can be used with any snacks , chat or  ...whatever you like.

It is easy to make ....cooking time little more
 but no efforts for preparation....and no need of any special ingredients.

Here are ingredients:-

2 cup Sugar Syrup (Chasani)

1 3/4 cup water

1 tea spoon red chili

1/2  tea spoon Black pepper

1/2 tea spoon Salt

1/8 tea spon Garam Masala

1/8 tea spoon Coriander Powder or Cumin powder

8-10 cashews (Kaju)

8-10 Raisins   (Kissmiss)

4 Table spoon Mango powder (For Tamarind chutney you can use 1/2 cup Tamarind instead of Mango powder)

Method:-

Turn on the gas.

Take a pan and Add all ingredients together.

Mix gently.

 

Cook for 35-40 minutes on medium heat.

your Chutney is ready.

Thickness of chutney depend on your taste. If you want more thick chutney so cook 10 -15 minutes more.

Kuttu Flour Samosa (Vrat Ka Samosa) or Buckwheat Samosa

Kuttu Flour Samosa or Vrat Samosa or Buckwheat Samosa with vrat clintaro chutney.

In Vrat we can also eat so many delicious dishes and enjoy fast. This receipe is tasty , delicious and easy. This recipe can be enjoy any fast.

Ingredients:-

1 cup Kuttu flour

1 tbsp spoon Oil

1/2 tea spoon sendha salt ( vrat salt)

¼ tea spoon black pepper

Water ¼ cup or as per need

For stuffing

One medium boiled potato

2 green chili

¼ tea spoon ginger

¾ tea spoon sendha salt ( vrat ka namak or salt )

¼ tea spoon black pepper

Finely chopped Cilantro

 2 table spoon oil

Lemon juice ¼ tea spoon

Oil  or Ghee for frying

Method:-

Prepare dough

1)      Mix flour, salt, green pepper and oil and mix well.

2)      Add water to make a soft dough ( add  water as needed)

3)      Knead the dough for about 2- 3 minutes to make the dough and pliable (And use some oil on hand for kneading dough)

4)      Set the dough aside and cover it with cloth.

Stuffing:-

1)      Heat oil in a pan. Add green chili and ginger. Stir for two minutes

2)      Peeled the potatoes and pieces in to very small cubes.

3)      Add potato in to pan. Add salt and black pepper.

4)      Stir for 6-7 minutes well.

5)      Add lemon juice. Turn off the gas.

6)      Add chopped cilantro

Stuffing is ready

Prepare Samos

Take dough and knead more one minute

Divide the dough 3-4 parts equally and make it into balls

Roll each ball around 6 inch diameter and cut into two pieces.

Pick this semicircle up with both hands and fold into cone shape.

Pinch the side of this cone so that it is completely sealed.

Fill the cone with 1 ½ table spoons of filling. Press this filling down with your fingers.

Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. (Note: - don’t need any water or any paste to stick the samosa. Otherwise samosa will break).

Heat the oil or ghee in a pan to deep fry Samosa. Oil should be heat.

Place the samosa in a pan on high gas but after few seconds turn the gas low then fry the samosas until the samosa turn a little dark color.  It will take around 5- 6 minutes to fry samosa.

Don’t fry samosa on high gas otherwise samosa will be too soft and nor crispy

Vrat ki chutney:-

 ½ cup cilantro

½ tea spoon sendha salt (according to taste)

1 Green chili

Ginger   1 inch piece

¼ tea spoon black pepper

½ tea spoon lemon juice

Method :-

Add all the ingredients and blend in a blender

Add water as per thickness of chutney you want. Chutney is ready.

Serve samosa with the vrat ki chutney and vrat ke aloo and peanuts.

Mango Creamy Pudding

Mango Creamy pudding

Enjoy summers with Mango pudding...............
After dinner or lunch .......its yummy dessert.

Ingredients:-

5 Cup Milk

One medium Size Mango

1 white Bread

3/4 cup Sugar

5-6 chopped Pistachio

5-6 chopped Almonds

3-4 chopped Cashewnut

1/2 Tea spoon of Eliachi powder

1/4 cup Coconut powder

Garnishing:-

some chopped pieces of mango

3-4 chopped Pistachio

3-4 chopped Almonds

3-4 chopped Cashewnut

Shredded Coconut

Cherry

Method:-

1) Boil milk on medium gas until milk is creamy.

2) Add dryfruits, coconut, Eliachi powder and sugar. Boil for 2 minutes. Turn off gas and kept aside milk
for normal temperature.

3) Peal the mango and cut into small pieces.

4) In blender, mix the pieces of mango, Bread and 1/4 cup of milk and blend together.

5) The mixture should be blend properly.

6) Now Add rest milk and blend again properly.

7) Take bowl and pour the mixture.

8) Freeze it for 1 hrs to be cool

9) Garnish it with dry fruits and coconut powder.

Mango creamy pudding is ready to serve..........:)