BUTTER MILK

BUTTER MILK 

INGREDIENTS:-

• 2 cups fresh plain Yogurt/Curd
• 6 cups of chilled Water
• Salt to taste
• 3 Green chillies(crushed)
• 1 tsp grated Ginger
• 1 tsp finely chopped mint leaves
• 1/2 tsp roasted Cumin seeds powder

METHOD:-

1. Mix curd and water and whip with hand whipper untill smooth, or you can blende it with a blender.
2. Put the green chillies and grated ginger in a muslin cloth.
3. Dip the muslin cloth in the yogurt and rub it , let the flavour of chilli and ginger comes out.
4. Then put the roasted cumin seeds powder and chopped mint leaves and mix well.
5. Put the butter milk in a glass, now butter milk is ready to serve.

RASPBERRY LEMONADE

RASPBERRY LEMONADE

INGREDIENTS:-

• 1 cup fresh Raspberry
• 2 tbsp Lemon juice
• 1/2 cup Sugar
• 3 cups Chilled water
• 2-3 Apple slices
• 2-3 slices  of Raspberry

METHOD:-

1. Blend the raspberry by using 2 cups of water.
2. Then strain the raspberry juice finely to get rid of seeds.
3. Then add the remaining water, lemon juice and sugar into it.
4. Then whisk it to dissolve the sugar.
5. Pour the juice in glass and put ice cubes and garnish it with apple and raspberry slices.
6. Now raspberry lemonade is ready to serve.

KALAKAND

KALAKAND

INGREDIENTS:-

• 1 tin Condensed milk/Milkmaid
• 200 gms Paneer
• 50 gms Milk powder
• 2 tbsp Sugar
• 6 Elaichi/Cardamom
• Few strands oh Saffron
• 1 tsp Ghee
• 1 tbsp chopped Pistachios
• 1 tbsp chopped Almond

METHOD:-

1. Mash the paneer and crush the elaichi seeds.
2. Boil 1 cup of water in a heavy bottomed vessel, then add the condensed milk/milkmaid into the boiling water and mix well.
3. Boil it for 5 minutes.
4. Then add the mashed paneer into it, stirring constantly.
5. As the milk maid contains sugar so it depends upon ourselves how much quantity of sugar we need, so add sugar by tasting the mixture.
6. Cook the mixture untill it evaporates most of liquids.
7. Now put the milk powder, crushed elaichi seeds into it and mix well.
8. Immediately remove the mixture from heat.
9. Grease a plate with ghee and spread the mixture over it.
10. Now spread the chopped pistachios, almonds and the saffron strands over the mixture and refrigerate for 3 hours.
11. Then cut it into your desired shape, it can be stored in refrigerator for 3 days.

Babycorn Manchurian Recipe

Recipe On :  Babycorn Manchurian Recipe

 Steps & Ingredients  Required To Prepare Babycorn Manchurian Recipe

INGREDIENTS:-

• 10 pieces Baby corn(boiled)
• 3 tbsp Cornflour
• 1 tbsp all purpose flour(maida)
• 1 Onion(sliced)
• 1/2 cup shredded Carrot
• 1 Capsicum(Chopped)
• 1 tbsp Ginger paste
• 2 tbsp Garlic paste
• 2 tbsp Tomato sauce
• 2 tsp Chilli sauce
• 1 tbsp Soy sauce
• Salt to taste
• Oil as required
• A pinch of ajinomotto
• 2 crushed Green chillies
• 2 tbsp chopped corrainder leaves

METHOD:-

1. Cut the boiled baby corn into halves and marinate it with 2 tbsp cornflour, maida, 1 tsp ginger paste, 1 tbsp garlic paste, salt and crushed green chillies, and set aside for 1 hours.
2. Then heat oil in pan and deep fry the marinated baby corn untill golden brown.
3. Again heat 3 tbsp oil in a pan and add the sliced onions, remaining ginger paste, garlic paste and fry for 1 minute.
4. Then add the carrot, capsicum and saute for 3-4 minutes.
5. Then add the tomato sauce, chilli sauce, soy sauce and ajinomotto and little salt into it.
6. Now put the fried baby corn into it and cook for 3 minutes in medium flame.
7. Mix 1 tbsp of cornflour in 1/2 cup of cold water and add into the pan to make little gravy.
8. Then cook for 1 min in high flame.
9. Now remove the dish from heat and add chopped corrainder leaves into it and mix well.
10. serve hot with fried rice or paratha.

Recipe On :Vegetable Mayonnaise Sandwich / Steps & Ingredients Required To Prepare Vegetable Mayonnaise Sandwich

Recipe On :Vegetable Mayonnaise Sandwich  

Steps & Ingredients Required To Prepare Vegetable Mayonnaise Sandwich

Ingredients:-

• 10 slice of Bread
• 4 tbsp Mayonnaise sauce
• 3 Potatoes(boiled)
• 1 Capsicum
• 1 Tomato
• 1/2 tsp Pepper powder
• 2 tbsp chopped Corrainder leaves
• Salt  to taste

Steps / Method:-

1. Cut the boiled potatoes, capsicum and tomato into small cubes.
2. Then in a bowl take chopped vegetables, mayonnaise sauce, corrainder leaves, black pepper powder, and a little salt though salt and mix well.
3. Though salt is in mayonnaise sauce so put salt of your desire.
4. Then add the mayonnaise salad on one side of the bread and keep another bread slice over it and cut it diagonally.
5. Now vegetable mayonnaise sandwich is ready to serve.

Chilli Mushroom Recipe

Recipe On : Chilli Mushroom  / Steps & Ingredients Required To Prepare Chilli Mushroom

Ingredients:

• 400 gms button Mushroom
• 200 gms Capsicum
• 3 tbsp Cornflour
• 1 tsp Ginger paste
• 1 tbsp Garlic paste
• 2 medium size onions(chopped)
• A pinch of red food colour
• Salt to taste
• Oil as required
• 2 tbsp Tomato Sauce
• 2 tsp Soy sauce
• 12 tsp Chilli sauce
• 2 Green chillies(crushed)
• 1/2 tsp Black pepper powder
• 1 tbsp chopped Corrainder leaves

Steps / Method:

1. Wash and cut the mushrooms into halves.
2. In a bowl marinate the mushrooms with corn flour, salt, slt and crushed green chillies.
3. Heat oil in pan and deep fry the marinated mushrooms and keep aside
4. Cut the capsicum into strips.
5. Again heat 2 tbsp oil in a pan add onion, capsicum, ginger paste, garlic paste and saute fro 3-4 min.
6. Then put the fried mushrooms, little salt, tomato sauce, chilli sauce, soy sauce and mix well.
7. Cook for 2-3 min in medium flame so that the juice enters the mushrooms.
8. Then put the black pepper powder and chopped corrainder leaves into it and mix well.
9. Serve hot with fried rice paratha , naan etc.

RAVA IDLI

Rava idli

INGREDIENTS:-

• 1 cup Idli rava sooji
• 1 tsp Chana dal
• 1 cup yogurt
• 1/2 tsp Ginger paste
• 2 tbsp shredded Carrots
• 2 tbsp fresh Coconut(grated)
• 2 tbsp Oil
• 1/4 tsp Eno(fruit salt)
• 2 tbsp chopped Corrainder leaves
• 1 tbsp Roasted Cashewnuts
• 1/2 tsp Mustard seeds
• 2 finely chopped Green chillies
• Salt to taste

METHOD:-

1. Heat oil in a pan add mustard seeds and allow to pop.
2. Then add chana dal and fry untill the dal becomes light golden brown.
3. Then add ginger paste and chopped green chillies and saute for some seconds.
4. Now add the rava and fry it in medium flame for 6-7 minutes, stirring constantly.
5. Then transfer the roasted rava into a bowl and allow it to cool.
6. Then add the grated carrots, grated coconuts, corrainder leaves, yogurt, salt and a little salt to make a batter.
7. Then put eno or fruit salt in the batter and keep aside for 3 hours for fermentation.
8. Now grease the idli plates and put a roasted cashewnuts on each of the greased idli plates.
9. And pour batter over the cashewnut and steam it in medium flame for about 12-15 minutes.
10. Then remove the idli from idli plates and serve hot with chutney.

CHICKEN MUGHLAI

Chicken mughlai

INGREDIENTS:-

• 1 kg Chicken
• 2 onions(sliced)
• 2 tbsp Ginger paste
• 3 tbsp Garlic paste
• 1 tsp Turmeric powder
• 3 Eggs
• Salt to taste
• 2 tbsp Lemon juice
• 1 cup Fresh cream
• 3 Bay leaves
• 100 ml Oil
• 4 Black cardamom
• 2 inch stick Cinnamon
• 1/2 cup Raw cashewnut paste
• 2 tbsp Chopped Corrainder leaves

METHOD:-

1. Wash the chicken thoroughly in running water and marinate it with1 tbsp ginger paste, 1 tbsp garlic paste, lemon juice and little salt.
2. Refrigerate the chicken for 2-3 hrs.
3. Then heat oil in a kadhai , add cinnamon stick, bay leaves, black cardamom into it and saute for some seconds.
4. Now put the sliced onions into it and fry untill golden brown.
5. Then add the remaining ginger paste, garlic paste, turmeric powder into it and cook untill oil separates from it.
6. Then put the raw cashewnut paste into the masala mixture and fry for 3 minutes in medium flame.
7. Now add the marinated chicken into the kadhai and fry untill dry or for 7 minutes.
8. Then add 1 cup of water, salt and cook untill the chicken are tendered.
9. Then put the fresh cream and mix well.
10. Now lightly beat the egg and put it in the gravy and mix well untill the egg coagulates in the gravy.
11. Then remove the dish from the heat and garnish with corrainder leaves.
12. Serve hot with pulao, paratha, naan etc.

TOMATO RICE

Tomato rice

INGREDIENTS:-

• 500 gm Basmati rice
• 8 Tomatoes(chopped)
• 3 Onions(sliced)
• 2 tbsp chopped Garlic
• 2 tbsp Ginger garlic paste
• 1 tsp Red chilli powder
• 1 tsp Turmeric powder
• Salt to taste
• 50 ml Oil
• 3 tbsp chopped Mint leaves

METHOD:-

1. Wash and soak the basmati rice for 15 minutes.
2. Heat the oil in a kadhai and add the sliced onions, chopped garlic and fry untill onions are translucent.
3. Then put the chopped tomatoes, ginger garlic paste, redchilli powder and turmeric powder and saute for 4-5 minutes.
4. Now add 4 cups of water and salt into it and bring it to boil.
5. Then add the washed basmati rice into the boiling water.
6. Cook untill the rice are done.
7. Then remove the dish from fire and add chopped mint leaves and mix well.
8. Serve hot with salads, pickels etc. 

BESAN LADOO

Besan ladoo

INGREDIENTS:-

• 11/2 cup Gram flour(besan)
• 2 tbsp Semolina flour(fine sooji)
• 1/2 cup Ghee
•  1/2 cup Sugar(powdered)
• 2 tbsp sliced Almonds
• 1 tsp Cardamom seeds powder

METHOD:-

1. Put besan in a bowl and add sooji and ghee and mix well.
2. Then heat a nonstick pan and add the besan mixture into it and roast the besan in very low flame.
3. Stir the besan continously to avoid lumps.
4. Roast the besan untill it gives a roasted aroma or for 30-35 minutes.
5. Then add the cardamom seeds powder into it and mix well.
6. Now remove the mixture from heat and allow it to cool to warm.
7. Then add the powdered sugar into it and mix well.
8. Grease your hands with ghee and take desire amount of mixture in your hand and make smooth round balls.
9. Then place sliced almonds on the top of the mixture balls.
10. Besan ladoo is ready to serve now. It can be refrigerate for weeks.

CHICKEN SWEETCORN SOUP

Chicken sweetcorn soup

INGREDIENTS:-

• 100 gms Boneless Chicken
• 50 gms boiled Sweetcorn
• 2 tbsp Cornflour/cornstarch
• 1 Egg
• Salt to taste
• 1 tbsp Soy sauce
• 1 tsp Pepper powder
• 2 tbsp chopped capsicum
• 2 tsp butter
• A pinch of ajinomotto

METHOD:-

1. Wash the chicken thoroughly and boil it in water with little salt and pepper powder.
2. Boil the chicken for about 7-10 minutes and then remove the chicken from water and shred it.
3. In a pan heat butter and add capsicum and sweetcorn into it anf fry for 3 minutes.
4. Again heat 800 ml of water in a pan ad put salt and ajinomotto into it and bring it to boil.
5. Now add the shredded chicken and fried sweetcorn and capsicum into it and cook for 2 minutes.
6. In the mean time mix cornflour in 1/2 cup of cold water and put it into the water, stirring constantly.
7. Then beat the egg white in a cup and add into the soup stirring constantly.
8. Now add the black pepper powder and soy sauce into it and mix well.
9. Now the chicken sweetcorn soup is ready to serve, serve hot.

DAHI BHAAT

Dahi bhaat

INGREDIENTS:-

• 2 cups cooked Rice
• 2 cups Curd/Yogurt
• 1 tsp grated Ginger
• Salt to taste
• 1 tsp Sugar
• 2 tsp Oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 stalk Curry leaves
• 4 Dry red Chillies
• 1 tbsp chopped Corrainder leaves
• A pinch of hing
• 2  Green chillies(crushed)

METHOD:-

1. Take a bowl, put the yogurt, sugar, salt and crushed green chillies and mix well.
2. Then put the cooked rice into the yogurt mixture and mix well.
3. Now heat oil in a pan, put mustard seeds and cumin seeds in the oil.
4. When the seeds start poping put the hing, dry chillies, grated ginger and curry leaves into it.
5. And fry for 1 minute.
6. Then put the seasoning over the yogurt mixed rice and mix well.
7. Then mix corrainder leaves in the rice, now dahi bhaat is ready to serve.