Vegetable Vermicelli

vegetable vermicelli is combination of vegetables , vermicelli and spices. It is simple and yummy recipe which can be eaten any time.

Ingredients:-

1 1/4 cup  Vermicelli Roasted  (Jaway or Sawai)

1/2 cup  sliced green bell pepper 

1/2 cup boiled or frozen Peas
1/2 cup sliced onion
1/2 cup grated carrot

1/2 cup chopped Tomato

1 or 2 finely chopped green chili

1/2 cup finely chopped Cilantro leaves

1/4  tsp Red chili powder

1/4   tsp Coriander powder

1/2 tsp Turmeric powder

1 tbsp salt ( or as taste)

1 tsp lemon juice

1 1/2 tbsp oil

1 tsp mustard seeds

3 -4 Curry leaves 

About 1 1/2 cup water

Method:-

1) Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.

2) Add  Curry leaves, green chili and stir for few seconds.
3) Add onion, bell pepper, and salt , turmeric , red chili and coriander powder. Stir for 2-3 minutes.
4)Add peas and carrot . Stir more for 2-3 minutes or until they become tender.

 5)Add chopped Tomato , stir for 1-2 minute or until tomato become tender or mashy.

Jaway

 6)Add Roasted jaway and add water. Cook for 5-6 minutes or until they are tender.

7)Now turn off gas , add lemon juice and cilantro . Mix well and cover with the lid.

Vegetable vermicelli is ready.

Tips:-

Onion is optional. You also can make without it.
you can also use other vegetables like potato, yellow and red bell pepper, cabbage etc.

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Rabdi

This is delicious north indian sweet.  It can be served during fast.

Serving for 4 to 5

Ingredients:-

1 litre milk

1/2 cup  sweetend condense milk
1/4 cup whipping cream
 8 - 10  finely chopped Almonds

8-10 finely Chopped Pistachio
8-10 finely chopped cashew

1 tsp eliachi powder

Garnishing 

some chopped dryfruits for garnishing.

Method:-

1) Boil the milk on medium heat in a non-stick until it is reduced to about to 1/2 litre.
 Stir often to ensure the milk does not burn in the bottom of the pan. (It will take around 25 minutes).

2) Now add condense milk and cream

3) Boil for 3-4 minutes .

4)  Add Almond, pistachio , cashew and elaichi powder

5) Boil for 2 minutes and turn off the gas.

6) Garnish Rabdhi through Almonds , Pistachio, cashew.

Rabdi is ready to serve. For cooling keep it in the freeze.

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Eggless Vanilla Cake

This is an easy and delicious eggless Vanilla cake recipe .

Ingredients:

·         1 cup all purpose flour (maida)

·         200 gm sweetened condense milk

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         2/3 cup melted butter

·         2/3 cup milk

·         1/2 table spoon Vanilla extract

Method

      1)  Preheat the oven at 350 degrees (F).

      2) Grease cake pan

      3)  Mix together flour, baking powder, baking soda and salt in a bowl.

      4) In another bowl  add butter , condense milk and whisk it for 4-5 minutes or until it creamy.

      5) Add Vanilla extract and milk . Mix together properly.
      6) In wet ingredients add dry ingredients and use cut and fold method.
           Mix it well and make free lumps batter.

        

           

     7) Pour the mixture in greased cake pan.

                                 

     7)  Bake for about 30-35 minutes, or until cake starts leaving the pan from sides and an insert tooth pick in the center of the cake come out clean.

      8)   Remove the cake from the oven and let it cool off for few minutes only.

                                              

      9)  Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.

                                                

      10)  Allow them to cool down for 15-20 minutes.

   

1    11)  Decorate cake as per your wish

1

      12)  Now cake is ready to serve.

Aloo Bread Pakoda

Aloo Bread Pakoda

Makes about 2 pieces.

Ingredients:

1.     1/2 cup Besan

2.     Two table spoon cup yogurt (Curd)

3.     1/4 cup water as needed

4.     2 Piece of bread (Also can use Brown Bread)

5.     1/2 spoon salt

6.     1/2 tea spoon Red Chilli powder (Lal mirch)

7.     1/2 tea spoon Coriander powder  (Dhaniya)

8.     Pinch of turmeric (haldi)

9.     Pinch of asafetida (hing)

10.  2 green chilli finely chopped

11.  Fine chopped cilantro (hara dhania)

12.  1 Medium size boiled Potato

13.  1/2 tea spoon of Chat masala

For fry:

14.  2 cup of oil(or As needed)

Method:

1.    Mix the besan, yogurt , salt(1/4), red chilly powder (1/4), Coriander powder (1/4) together in a bowl and make a smooth batter(Add more water if needed)

(Batter should be neither thick nor thin ).

2.    Mix well so that no lumps are formed and the batter is of pouring consistency.

3.    Allow batter to rest for 10 minutes.

4.    In the mean time we prepare filling.

5.    Take Potato and mash it. Mix potato, rest salt, red chilly powder, dhaniya powder together in a bowl.

6.    Heat the 1/4 spoon oil in a frying pan on medium high heat.

7.    Now mixture of potato put into frying pan and fried for 5-6 minutes.

8.    After fried take mixture set aside for 4-5 minutes.

9.    After 10 minuter take Batter , add the green chilies and cilantro. Mix well.

10. Heat the oil in a frying pan on medium high heat.

11. Now Take one piece of Bread ,  spread the mixture of potato on it propely) then put second bread on it(like sandwich)

12. Then cut into diagonally. Dip the bread slices in the batter one at a time properly and slowley drop into the frying pan. 

13. Fry the Pakoras until both sides are golden-brown. The pakoras will take about 5 to 6 minutes to cook.

14. The Crispy , Delicious Bread Aloo Pakoras are ready to serve with Clintaro chutney or Tamarind Chutney.

Tips:-

You can give any shape to bread pakoda by using cookie cutter.
Spices can adjust as per your taste
For richer taste you can add Paneer .

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Lauki and Sabudana kheer

This recipe is very delicious and healthy. It can be served during fast (for the one who can eat squash during fast) or anytime.

Ingredients:-

 1 1/2 cup grated Lauki (Squash or bottle gourd  or ghiya or Dudhia)

1/2 cup of Sabudana (Soak Sabudana in water for about 2 hours)
Ghee 1 tbsp

6 cup whole milk

3/4 cup condense milk

3/4 cup sugar (or As per taste)

6-8  chopped Almonds

6-8  chopped Pistachio
6-8 chopped Cashew 
1 1/2 tsp Eliachi or cardamom powder

Garnishing
Some finely chopped Almonds, pistachio, cashews 

Method:-

1) Peel the skin from the Lauki , wash it, remove the seeds and grate it finely.

Take a pan add ghee and when ghee melts  add  grated lauki . Stir constantly and cook for 5-6 minutes.

2) Put milk for boiling in a non-stick pan  , boil for 4-5 minutes add condense milk boil for 2-3 minutes more.
Add  grated lauki into the milk  and boil on medium heat for 4-5 minutes or until  the lauki and milk are mixed well and mixture become little thick and creamy. Stir often to ensure the milk does not burn in the bottom of the pan.
(Boil for 5-6 minutes on medium and sometime on low gas)

3) Drain Sabudana well. (Sabudana should not be wet) . 

4) Add sabudana in the mixture of milk and lauki.

5) Boil for 3-4 minutes more.

6) Now add the sugar ,cardamom powder , Cashews, Almonds and Pistachios. Cook for another about 2 minutes and turn off the heat.

7) Now it is ready to serve . Garnish the kheer through Almonds, Pistachios and Cashews

8) Kheer can be served chilled or warm




Note:-

If you are using sweetend condense milk then dont add sugar otherwise Kheer become very sweet
You can also add Makhana , coconut powder , raisin, walnuts etc.
Quantity of milk depend on how much thickness of kheer you want...so you can adjust quantity of milk.

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