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:
- Wash the grapes thoroughly in running water.
- Put the grapes and chilled water in a blender/grinder, and blend untill smooth.
- Now strain it in a strainer.
- Then mix sugar and black salt in it.
- Now pour the juice into serving glass and put the ice cubes over it.
- Now grape juice is ready to serve, taste best when chilled.
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:-
- Mix carrot, cabbage, beans, mashed potato, 2 tbsp cornflour, maida and salt in a bowl.
- Add little water to make balls of it.
- Heat oil in a pan and make balls of the vegetable mixture and deep fry it untill golden brown and keep aside.
- Heat 2 tbsp oil in a pan add chopped garlic and saute for same seconds.
- Then add onion, capsicum, green chillies, ginger garlic paste and saute for 2-3 minutes.
- Now add 2 cups of water into it and bring it to boil.
- Now dissolve 2 tbsp corn flour in a cup of water and add it to the boiling water, stirring constantly.
- Now add the salt, vegetable balls and cook for 1 minutes.
- Then put tomato sauce, chilli sauce, soy sauce and sugar and mix well.
- Now cover the lid and cook for 2-3 minutes.
- Then put the black pepper powder, and chopped corrainder leaves and mix well.
- Serve hot with, paratha, naan, fried rice and noodles.
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:-
- Mix maida, salt, sugar and baking powder in a bowl, then add yogurt into it and mix well.
- Now add warm water into it and knead it into a soft dough by adding 4 tbsp oil.
- Then cover the dough with a muslin cloth and keep aside for 4-5 hours.
- Now grease your palms and divide the dough into equal size balls.
- Now flatten the balls and roll it out like big pooris by using rolling stick.
- Then heat oil in a kadhai and deep fry it in high flame, till golden brown.
- Serve hot with chole or chana masala
INGREDIENTS:-
- 2 cups Atta/whole wheat flour
- 50 ml warmWater
- Salt to taste
- Oil as required
Steps / Method:
- Mix atta and salt in a bowl, then put 30 ml oil into it and mix well.
- Then put warm water and knead it to form a soft dough and keep aside for 30 minutes.
- Grease your palms and divide the dough into equal size balls.
- Now roll it out by using rolling stick.
- The thickness of pooris should be a bit thicker than rotis/phulkas.
- Heat oil in a pan and deep fry untill little golden brown.
- Serve hot with sabji and bhaji.
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:
- Put maida, little salt in a bowl and mix well.
- Then add water into it to make a soft dough.
- Then keep the dough aside.
- Heat oil in a pan add onion, ginger paste, garlic and saute onions are soft.
- Then add the minced chicken into it and mix well.
- 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.
- Then remove it from heat.
- Then take ping-pong sized dough and make balls of it.
- Roll it out into small pooris.
- The edges must be thin, so that it would help to seal the momo properly.
- Place little amount of filling in the middle, then fold the edges and seal the dumplings.
- You can fold it in any way in which you are comfortable.
- You can also make it in any shape and size of your desire.
- Heat water in a steamer and then steam the dumplings for 10-15 minutes in a steamer.
- When the momo's are completely steamed up they look little bit transparent.
- Serve hot with garlic sauce or spicy sauce.
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:-
- Heat oil in a pan for tempering.
- Then put the mustard seeds, cumin seeds and allow to pop out.
- Then put the crushed green chillies, curry leaves and saute for some seconds.
- Then put the grated ginger into it and saute for 1 minutes.
- Now put the tempering into the curd and mix well.
- Then put boondi, jal jeera powder, red chilli powder, corrainder leaves and little salt into the curd and mix well.
- Then leave it for 10 minutes, so that the boondi absorbs the curd.
- Now boondi raita is ready to serve.
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:
- Mash or crumble the paneer.
- Heat oil in a pan add mustard seeds and allow to pop.
- Then put the chopped ginger into it and saute for 1 minute.
- Now put the ginger paste, garlic paste, chopped onion and capsicum into the pan and cook untill onions are translucent.
- Then put the mashed/crumble paneer into it and mix well.
- Now put the salt, black pepper powder, red chilli powder in it , mix well and cook for 2 minutes in medium flame.
- Then remove the dish from heat and add the chopped corrainder leaves into it and mix well.
- Serve hot with roti, paratha, naans etc.
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:
- Wash mutton and potatoes thoroughly, then peel the potatoes and cut it into 4 equal parts.
- Then add the lemon juice and little salt to the mutton and mix well.
- 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.
- Then add the ginger paste, garlic paste and cook till oil separates from it.
- Then add turmeric powder, tomato puree, cumin powder, corrainder powder, redchilli powder and mix well and saute for 2 min.
- Now put the mutton and potatoes and roasted onion paste into it and mix well, and cook/fry for 15 minutes.
- Then add 2 cups of water to make little gravy.
- 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.
- You may transfer the mixture into pressure cooker to save time.
- Then put the garam masala powder and dried fenugreek leaves into it and cook for another 5 minutes.
- Now transfer the dish into serving plates and serve hot with parathas and fried rice.
INGREDIENTS:-
- 300 gms Cashewnut/Kaju
- 150 gms Sugar
- 1/2 tsp Ghee for greasing
- Silver foil for decorating
METHOD:-
- Pour the cashewnut/kaju in a blender and blende/grind it to form a smooth powder.
- The kaju before grinding must be at room temperature, if refrigerate kaju is used, then the powder will not be so smooth.
- Then heat 70 ml of water and add the sugar and bring it to boil, it will take 5-7 minutes.
- Now lower down the heat and add the kaju powder, stirring constantly to avoid lumps.
- Then cook for 4-5 minutes in low flame, then you will find the mixture is non sticky.
- Then grease a plate and put the mixture over it and spread it and allow it to cool.
- Then put silver foil over it and cut it diagonally.
- Kaju katli is ready to serve.
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:
- 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.
- Then add curd/yogurt and butter into the meat and mix well.
- Then add the bengal gram flour, chilli powder, black pepper powder, ginger paste, garlic paste, garam masala, salt into it and mix well.
- Then refrigerate it for 1 hour.
- Now add the chopped onions and bread crumbs into it and shape the mixture like kababs or cutlets.
- Then heat oil in a pan and fry untill golden brown.
- Now tunde kabab is ready to serve, serve hot with mint chutney.
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:
- For preparing the filling we need to mix coconut and sugar in a bowl.
- Then heat a pan and add the coconut and sugar mixture in it and cook in medium flame for 3-4 minutes.
- Then add raisins into it and mix well.
- When the sugar starts melting or caramelized add the milk into it and cook for 2-3 minutes.
- Now remove it from heat and add the cardamom powder and mix well and keep aside.
- Now for the outer cover we need to boil 2 cups of water in a kadhai.
- Then put salt and ghee into it.
- Then add the rice flour into it and stir continuously to avoid lumps.
- Then cover the lid and cook untill the rice flour are done completely, stirring occasionally.
- The mixture must not be too dry nor too sticky.
- Then remove the pan from heat and transfer the mixture into a container.
- Then knead the mixture thoroughly to form a soft dough.
- Prepare modak when the dough is little warm.
- Grease your hands with little ghee.
- Then make balls of rice dough.
- Now flatten the balls using your palms and place little coconut mixture in the middle.
- Then seal the edges together and shape it like a whole garlic.
- Then steam the modak for 10-12 minutes.
