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Recipe On : Grape Juice / Steps & Ingredients Required To Prepare Grape Juice



Ingredients:
  • 250 gms Black Grapes
  • 200 ml Chilled water
  • 4 tbsp sugar or as required
  • 4 Ice cubes
  • 1/4 tsp Black salt


Steps / Method:
  1. Wash the grapes thoroughly in running water.
  2. Put the grapes and chilled water in a blender/grinder, and blend untill smooth.
  3. Now strain it in a strainer.
  4. Then mix sugar and black salt in it.
  5. Now pour the juice into serving glass and put the ice cubes over it.
  6. Now grape juice is ready to serve, taste best when chilled.

VEG MANCHURIAN





INGREDIENTS:-

  • 1 cup Cabbage(shredded)
  • 1 cup Carrot(chopped)
  • 1/2 cup French beans(chopped)
  • 4 tbsp Corn flour
  • 1 tbsp Ginger garlic paste
  • 2 tbsp Maida
  • 1 medium sized Potato(boiled and mashed)
  • 1 tbsp Minced Garlic
  • Salt to taste
  • Oil as required
  • 2 tbsp Capsicum(chopped)
  • 1/2 cup Onion(chopped)
  • 1/4 tsp Sugar
  • 2 tbsp Tomato sauce
  • 1 tbsp Chilli sauce
  • 1 tbsp Soy sauce
  • 1/2 tsp Green chillies(crushed)
  • 1/2 tsp Black pepper powder
  • 2 tbsp Corainder leaves(chopped)


METHOD:-
  1. Mix carrot, cabbage, beans, mashed potato, 2 tbsp cornflour, maida and salt in a bowl.
  2. Add little water to make balls of it.
  3. Heat oil in a pan and make balls of the vegetable mixture and deep fry it untill golden brown and keep aside.
  4. Heat 2 tbsp oil in a pan add chopped garlic and saute for same seconds.
  5. Then add onion, capsicum, green chillies, ginger garlic paste and saute for 2-3 minutes.
  6. Now add 2 cups of water into it and bring it to boil.
  7. Now dissolve 2 tbsp corn flour in a cup of water and add it to the boiling water, stirring constantly.
  8. Now add the salt, vegetable balls and cook for 1 minutes.
  9. Then put tomato sauce, chilli sauce, soy sauce and sugar and mix well.
  10. Now cover the lid and cook for 2-3 minutes.
  11. Then put the black pepper powder, and chopped corrainder leaves and mix well.
  12. Serve hot with, paratha, naan, fried rice and noodles.

BHATURE





INGREDIENTS:-

  • 2 cups All purpose flour/Maida
  • 100 ml Curd/Yogurt
  • Salt to taste
  • 1/2 tsp Sugar
  • 1/4 tsp Baking powder
  • 1/2 cup Warm water
  • Oil as required


METHOD:-
  1. Mix maida, salt, sugar and baking powder in a bowl, then add yogurt into it and mix well.
  2. Now add warm water into it and knead it into a soft dough by adding 4 tbsp oil.
  3. Then cover the dough with a muslin cloth and keep aside for 4-5 hours.
  4. Now grease your palms and divide the dough into equal size balls.
  5. Now flatten the balls and roll it out like big pooris by using rolling stick.
  6. Then heat oil in a kadhai and deep fry it in high flame, till golden brown.
  7. Serve hot with chole or chana masala

Pooris


INGREDIENTS:-
  • 2 cups Atta/whole wheat flour
  • 50 ml warmWater
  • Salt to taste
  • Oil as required



Steps / Method:
  1. Mix atta and salt in a bowl, then put 30 ml oil into it and mix well.
  2. Then put warm water and knead it to form a soft dough and keep aside for 30 minutes.
  3. Grease your palms and divide the dough into equal size balls.
  4. Now roll it out by using rolling stick.
  5. The thickness of pooris should be a bit thicker than rotis/phulkas.
  6. Heat oil in a pan and deep fry untill little golden brown.
  7. Serve hot with sabji and bhaji.


Chicken Momo Recipe





Ingredients:


  • 200 gms boneless Chicken(boiled and minced)
  • 300 gms All purpose flour/Maida
  • 1 Onion(chopped)
  • 2 tsp Ginger paste
  • 1 tbsp Garlic(crushed)
  • 2 tsp Soy sauce
  • 1 tsp Vinegar
  • 1 tbsp Oil
  • Salt to taste
  • 1/4 tsp Black pepper powder
  • 1/2 tsp Oregano flakes


Steps / Method:
  1. Put maida, little salt in a bowl and mix well.
  2. Then add water into it to make a soft dough.
  3. Then keep the dough aside.
  4. Heat oil in a pan add onion, ginger paste, garlic and saute onions are soft.
  5. Then add the minced chicken into it and mix well.
  6. Now put vinegar, soy sauce, little salt, pepper powder, oregano flakes into it and mix well, and saute for a minute or untill the water evaporates.
  7. Then remove it from heat. 
  8. Then take ping-pong sized dough and make balls of it.
  9. Roll it out into small pooris.
  10. The edges must be thin, so that it would help to seal the momo properly.
  11. Place little amount of filling in the middle, then fold the edges and seal the dumplings.
  12. You can fold it in any way in which you are comfortable.
  13. You can also make it in any shape and size of your desire.
  14. Heat water in a steamer and then steam the dumplings for 10-15 minutes in a steamer.
  15. When the momo's are completely steamed up they look little bit transparent.
  16. Serve hot with garlic sauce or spicy sauce.

BOONDI RAITA



INGREDIENTS:-
  • 300 gms Boondi
  • 500 ml Curd/Yogurt
  • 2 stalk Curry leaves
  • Salt to taste
  • 1 tsp grated Ginger
  • 2 Green chillies(crushed)
  • 1/4 tsp Red chilli powder
  • 1 tbsp Oil
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Mustard seeds
  • 1 tsp Jal jeera powder
  • 2 tbsp Corrainder leaves(chopped)


METHOD:-
  1. Heat oil in a pan for tempering.
  2. Then put the mustard seeds, cumin seeds and allow to pop out.
  3. Then put the crushed green chillies, curry leaves and saute for some seconds.
  4. Then put the grated ginger into it and saute for 1 minutes.
  5. Now put the tempering into the curd and mix well.
  6. Then put boondi, jal jeera powder, red chilli powder, corrainder leaves and little salt into the curd and mix well.
  7. Then leave it for 10 minutes, so that the boondi absorbs the curd.
  8. Now boondi raita is ready to serve.


Paneer Bhurji Recipe



Ingredients:
  • 250 gms Paneer
  • 1 Onion(finely chopped)
  • 3 tbsp chopped Capsicum
  • 1/4 tsp Mustard seeds
  • 1 tsp ginger paste
  • 1/2 tsp Garlic paste
  • Salt to taste
  • 2 tbsp Oil
  • 1/2 tsp Ginger(chopped)
  • 1/4 tsp Black pepper powder
  • 1 tbsp Corrainder leaves(chopped)
  • 1/4 tsp Red Chilli powder




Steps / Method:


  1. Mash or crumble the paneer.
  2. Heat oil in a pan add mustard seeds and allow to pop.
  3. Then put the chopped ginger into it and saute for 1 minute.
  4. Now put the ginger paste, garlic paste, chopped onion and capsicum into the pan and cook untill onions are translucent.
  5. Then put the mashed/crumble paneer into it and mix well.
  6. Now put the salt, black pepper powder, red chilli powder in it , mix well and cook for 2 minutes in medium flame.
  7. Then remove the dish from heat and add the chopped corrainder leaves into it and mix well.
  8. Serve hot with roti, paratha, naans etc.

Mutton Curry Recipe




Ingredients:


  • 500 gms mutton
  • 1/2 cup Roasted onion paste
  • 2 tbsp Ginger paste
  • 21/2 tbsp Garlic paste
  • 2 Onions(sliced)
  • 2 Potatoes
  • 1/2 cup Tomato puree
  • 100 ml Mustard oil
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 2 Bay leaves
  • 1 inch Cinnamon stick
  • 4-5 Elaichi(crushed)
  • 1/2 tsp Cumin powder
  • 1/2 tsp Corrainder powder
  • Salt to taste
  • 1 tsp Dried Fenugreek leaves
  • 1 tsp Garam masala powder
  • 2 tbsp Lemon juice


Steps / Method:
  1. Wash mutton and potatoes thoroughly, then peel the potatoes and cut it into 4 equal parts.
  2. Then add the lemon juice and little salt to the mutton and mix well.
  3. Heat 100 ml mustard oil in a pan and add bay leaves and cinnamon stick into it and allow it to roast, then put the slices onion into it and fry till golden brown.
  4. Then add the ginger paste, garlic paste and cook till oil separates from it.
  5. Then add turmeric powder, tomato puree, cumin powder, corrainder powder, redchilli powder and mix well and saute for 2 min.
  6. Now put the mutton and potatoes and roasted onion paste into it and mix well, and cook/fry for 15 minutes.
  7. Then add 2 cups of water to make little gravy.
  8. Then put salt and the crushed elaichi into it and mix well and cover the lid of the pan and cook untill mutton are tendered.
  9. You may transfer the mixture into pressure cooker to save time.
  10. Then put the garam masala powder and dried fenugreek leaves into it and cook for another 5 minutes.
  11. Now transfer the dish into serving plates and serve hot with parathas and fried rice.

Kaju Katli Recipe



INGREDIENTS:-
  • 300 gms Cashewnut/Kaju
  • 150 gms Sugar
  • 1/2 tsp Ghee for greasing
  • Silver foil for decorating


METHOD:-
  1. Pour the cashewnut/kaju in a blender and blende/grind it to form a smooth powder.
  2. The kaju before grinding must be at room temperature, if refrigerate kaju is used, then the powder will not be so smooth.
  3. Then heat 70 ml of water and add the sugar and bring it to boil, it will take 5-7 minutes.
  4. Now lower down the heat and add the kaju powder, stirring constantly to avoid lumps.
  5. Then cook for 4-5 minutes in low flame, then you will find the mixture is non sticky.
  6. Then grease a plate and put the mixture over it and spread it and allow it to cool.
  7. Then put silver foil over it and cut it diagonally.
  8. Kaju katli is ready to serve.

Tunde Kabab Recipe



Ingredients:
  • 500 gms Minced Mutton
  • 50 gms Butter
  • 2 tbsp chopped Onions
  • 1 tbsp Ginger paste
  • 11/2 tbsp Garlic paste
  • 2 tbsp Bengal gram flour/Besan
  • 2 tbsp Bread crumbs
  • Salt to taste
  • Oil for frying
  • 3 tbsp Curd/Yogurt
  • 1/2 tsp Chilli powder
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Garam masala


Steps / Method:
  1. Boil 3 cups of water in a pan and cook the meat untill tendered, then drain it and keep aside, and allow it to cool.
  2. Then add curd/yogurt and butter into the meat and mix well.
  3. Then add the bengal gram flour, chilli powder, black pepper powder, ginger paste, garlic paste, garam masala, salt into it and mix well.
  4. Then refrigerate it for 1 hour.
  5. Now add the chopped onions and bread crumbs into it and shape the mixture like kababs or cutlets.
  6. Then heat oil in a pan and fry untill golden brown.
  7. Now tunde kabab is ready to serve, serve hot with mint chutney.

Modak Recipe



Ingredients:

FOR OUTER COVER:-
  • 2 cups Rice flour
  • 1 tbsp Ghee
  • 1 tsp Salt
FOR FILLING:-
  • 3 cups shredded Coconut
  • 2 tbsp Raisins
  • 1 cup Sugar
  • 50 ml Milk
  • 1/2 tsp Cardamom powder


Steps / Method:
  1. For preparing the filling we need to mix coconut and sugar in a bowl.
  2. Then heat a pan and add the coconut and sugar mixture in it and cook in medium flame for 3-4 minutes.
  3. Then add raisins into it and mix well.
  4. When the sugar starts melting or caramelized add the milk into it and cook for 2-3 minutes.
  5. Now remove it from heat and add the cardamom powder and mix well and keep aside.
  6. Now for the outer cover we need to boil 2 cups of water in a kadhai.
  7. Then put salt and ghee into it.
  8. Then add the rice flour into it and stir continuously to avoid lumps.
  9. Then cover the lid and cook untill the rice flour are done completely, stirring occasionally.
  10. The mixture must not be too dry nor too sticky.
  11. Then remove the pan from heat and transfer the mixture into a container.
  12. Then knead the mixture thoroughly to form a soft dough.
  13. Prepare modak when the dough is little warm.
  14. Grease your hands with little ghee.
  15. Then make balls of rice dough.
  16. Now flatten the balls using your palms and place little coconut mixture in the middle.
  17. Then seal the edges together and shape it like a whole garlic.
  18. Then steam the modak for 10-12 minutes.