Ingredients:
- 250 gms Noodles
- 2 medium sized Onions
- 1/2 cup shredded Cabbage
- 2 tbsp French beans(chopped)
- 2 tbsp Carrots(chopped)
- 1 tbsp Green peas
- Salt to taste
- Oil as required
- A pinch of Ajinomotto
- 1/2 cup capsicum/bell pepper(chopped)
- 1 tbsp tomato sauce
- 2 tsp Chilli sauce
- 2 tsp Soy sauce
- 1/2 tsp Black pepper powder
Steps / Method:
- Boil 2 cups of water in a bowl and add the noodles into it and cook untill noodles are 3/4th done.
- Then drain the noodles and keep aside.
- Heat 3 tbsp oil in a pan add onion, cabbage, carrot, green peas and capsicum into it and saute for 3-4 minutes.
- Then add the boiled noodles, tomato sauce, chilli sauce, soy sauce, salt and ajinomotto into it and fry for 3 min.
- Now put the black pepper powder into it and mix well and cook for another 2 minutes in medium flame.
- Now the veg chowmein is ready to serve.
Ingredients:
- 250 gms All purpose flour/Maida
- 200 gms boneless Chicken
- 2 Onions(sliced)
- 1 tbsp Ginger paste
- 11/2 tbsp Garlic paste
- Salt to taste
- Oil as required
- 1 tbsp Lemon juice
- 1 tsp Chat masala powder
- 1/4 tsp Chilli powder
- 1/2 tsp Black pepper powder
- 2 tbsp Tomato sauce
- 2 tbsp Chilli sauce
- 2 tbsp Corrainder leaves(chopped)
- 1 tsp Mint leaves(chopped)
Steps/Method:
- Was the chicken thoroughly in running water.
- Then marinate the chicken with salt, lemon juice and set aside for 10 minutes.
- In the mean time mix maida with 3 tbsp oil, little salt and water to make a dough.
- Keep aside the dough for 1 hour.
- Now heat 200 ml of oil in pan and deepfry the marinated chicken untill tendered and keep aside.
- Again heat 2 tbsp oil in a pan and add onions, ginger paste, garlic paste and saute for 2 minutes.
- Then add chilli powder and salt into it and cook for 3-4 minutes in medium flame.
- Now put the black pepper powder and corrainder leaves and mix well, and remove it from flame.
- Then divide the dough into equal parts to make parathas.
- Now roll the dough using rolling stick and prepare parathas using few oil.
- When the paratha is ready, place the chicken mixture in the middle in a straight line manner.
- Then put little, tomato sauce, chilli sauce over it, and sprinkle little chat masala powder and chopped mint leaves over it.
- Then roll it out.
- Now chicken roll is ready to serve.
Ingredients :
- 4 large Onions
- 1 cup Besan/Chickpea flour
- Salt to taste
- 1/2 tsp Ajwain seeds
- Oil for deep frying
- A pinch of baking soda
- 2 tbsp Mint leaves(chopped)
Steps / Method :
- Slice the onions thinly.
- Then take the besan/chickpea flour in a bowl and sliced onions, salt, ajwain and mint leaves and mix well.
- Now heat enough oil in a pan for deep frying.
- Then put baking soda and little water to make a thick batter.
- Then put small portion of batter bit by bit into the oil and deep fry till golden brown.
- Serve hot with chutney and sauce.
Ingredients:
- 5oo ml Curd/Yogurt
- 1 Apple
- 1/2 cup Pomegranate(deseeded)
- 2 tbsp Pineapple
- 2 Bananas
- 100 gms Grapes
- 1 tsp Chat masala
- 1/2 tsp Black salt
- 1/4 tsp Black pepper powder
- 5 tbsp Sugar
- 2 tbsp chopped Corrainder leaves
Steps / Method:
- Beat or stir the curd properly.
- Cut apple, pineapple, bananas into cubes.
- Cut the grapes from the middle.
- Now add all the fruits into the beaten curd/yogurt.
- Then put the sugar,black pepper powder, black salt and chat masala into it and mix well.
- Now add the chopped corrainder leaves into it and mix well.
- Taste best with paratha and pulav.
Ingredients:
- 300 gms All purpose flour/Maida
- 150 gms Butter(at room temperatrure)
- 100 gms Sugar(powdered)
- A pinch of Salt(optional)
- 1 tsp Vanilla extract
Steps / Method:
- In a bowl put the butter, sugar and vanilla extract and whisk it using a spoon finely.
- Then add the maida into it and mix it well to form a dough.
- Then take little dough in your hand and make it like ping pong ball.
- Repeat the same process with the remaining dough.
- Now grease the baking tray and put the dough balls in it.
- Preheat the oven for 5 minutes at 180 degree celsius.
- Put the baking tray in the oven and bake it for 15 minutes or until little light brown in colour.
Ingredients:
- 4 Kiwis(peeled and sliced)
- 2 cups Water
- 4 tbsp Sugar
- 11/2 tbsp Lemon juice.
- 4 Ice cubes
Steps / Method:
- Put kiwis, water and sugar in a blender.
- Blend until smooth.
- Now transfer it into a bowl.
- Then add lemon juice into it and mix well.
- Now pour the juice into a serving glass and put ice cubes over it , and serve chilled
Ingredients:
- 4 slice Bread
- 3 tbsp Condensed milk
- 5 cups Milk
- 1/2 cup Sugar
- 4-5 Cardamom/elaichi (crushed)
- Few strands of Saffron/Kesar
- Oil for deep frying
- 1 tsp Almond(chopped)
- 1 tsp Pistachios(choped)
- 1/2 tsp Rose water
Steps / Method:
- Cut the edges of the bread, then diagonally cut the bread.
- Then heat 200 ml oil in a pan.
- Now deep fry the diagonally shaped bread in the oil, until golden brown.
- Then keep aside the fried bread.
- Then in a pan boil milk for 5 minutes.
- Now put the condensed milk, sugar, saffron/kesar and mix well.
- Then boil for another 5 minutes.
- Then add the crushed elaichi and rose water into it and mix well.
- Then remove the processed milk from heat and allow it to cool.
- Now arrange the fried bread slice in a bowl/serving plate.
- Then put the processed milk over the bread and refrigerate for 15 minutes.
- Now sprinkle almond and pistachios over the bread.
- Taste best when mild chilled.
Ingredients:
- 300 gms Paneer/Cottage cheese
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 tbsp Mustard sauce/Mustard kasindi
- 1/2 tsp Cumin powder
- 1/2 tsp Corrainder powder
- Salt to taste
- 1 tbsp Lemon juice
- 1/4 tsp Red chilli powder
- 2 tbsp Mustard oil
- 2 tbsp Corrainder leaves(chopped)
Steps / Method:
- Cut the paneer into 1 inch cubes.
- Then marinade the paneer with salt, mustard sauce/mustard kasindi, lemon juice, cumin powder, corrainder powder and red chilli powder.
- Now refrigerate the marinated paneer for 30-40 minutes.
- Then heat mustard oil in a pan, add ginger paste and garlic paste, and fry for 1 minute.
- Then add the marinated paneer into it and cook for 10-12 minutes or until the paneer are cooked properly.
- Then add the chopped corrainder leaves into it and mix well.
- Now the paneer boti kabab is ready to serve, taste best with paratha.
Ingredients:
- 1 litre full cream Milk
- 50 gms Sugar or to taste
- 5 Almonds
- 1/2 tsp Pistachio
- 3-4 Cardamoms seeds(crushed)
- A pinch of Saffron/Kesar(optional)
Steps / Method:
- Place a heavy bottomed vessel in the heat and pour the milk in it and bring it to boil, stirring constantly.
- Boil the milk , until the milk is reduced to one-fourth of its original quantity(250 ml).
- In the mean while finely chop the almonds and pistachios.
- Now put the sugar, almonds, pistachios, saffron/kesar into it and mix well, and cook for another 2 minutes.
- Then put the crushed cardamom seeds into it and mix well, you may add different flavours of your choice instead of cardamom seeds.
- Now remove it from heat, and allow it to cool.
- Then put the rabri in the refrigerator for 2 hours.
- Now the rabri is ready to serve, transfer rabri into serving dish and serve as dessert.
