Ingredients:
- 200 gms semi sweetened Choclate (melted)
- 5 tbsp Sugar
- 3 Eggs
- 2 tbsp Coffee (powdered)
- 2 tbsp Butter
- 1 cup heavy whipped cream
Steps / Method:
- Put eggs and sugar in a mixing bowl and whip it with electric beaters for 7-8 minutes or until the mixture is foamy.
- Then put the whipped cream into it and whip for another 2 minutes.
- Now mix the coffee, butter and melted chocolate in another mixing bowl.
- Then mix the eggs mixture into the chocolate mixture and whip it for 1 minute.
- Then pipe the mixture into serving bowls and refrigerate for 1 hour.
- Now choclate mousse is ready to serve.
Ingredients:
- 4 cups Wheat / Whole wheat flour
- 1 cup Maida
- 3 bunch fresh Methi leaves / Fenugreek leaves(washed & chopped)
- Salt to taste
- Oil as required
- 1 tsp Ajwain
- 1/2 tsp Cumin powder
Steps / Method:
- Take wheat flour and maida in a mixing bowl and mix well.
- Then put salt, cumin powder, ajwain into it and mix well.
- Now add the methi leaves and 5 tbsp oil into it and mix well.
- Then add some water into it to make a dough of puri consistency.
- Knead the dough properly and keep aside for 30 minutes.
- Then heat enough oil in a pan.
- Now divide the dough into equal parts and roll it out using rolling pins and fry in the oil.
- Fry until, puri is cooked properly.
- Now methi puri is ready to serve. Serve hot with sabzi and dahi
Ingredients:
- 500 gms Chicken
- 1/2 cup Onion paste
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 2 Onions (chopped)
- 1 tsp Turmeric powder
- 2 tbsp Tomato puree
- 1/2 tsp Red chilli powder
- Salt to taste
- Oil as required
- 1 tsp Cumin powder
- 1 tsp Corainder powder
- 1 tsp Garam masala powder
- 1 tbsp Corainder leaves (chopped)
Steps / Method:
- Wash the chicken thoroughly and put some salt and mix well and keep aside for 10 minutes.
- Heat 50 ml oil in a pan / kadhai, add chopped onions and fry till golden brown.
- Then add onion paste, ginger paste, garlic paste and fry until oil separates from it.
- Then put the turmeric powder, red chilli powder and salt into it cook for another 2 minutes.
- Now put the chicken, tomato puree, cumin powder, corainder powder and cook until the chicken are properly tendered.
- Then put 2 cups water to make gravy of it and boil for about 5 minutes.
- Then put garam masala and corainder leaves into it and mix well.
- Now chicken curry is ready to serve, serve hot with rice or rotis.
Ingredients:
- 1 tbsp Lemon juie
- 21/2 tbsp Honey
- 1 cup Water
Steps / Method:
- Boil the water in a sauce pan.
- Then put lemon juice and honey in a tea cup and mix well.
- Now put the hot water into the tea cup and stir well.
- Now honey lemon tea is ready to serve.Serve hot.
Ingredients:
- 300 gms Prawns (shells removed)
- 2 Onions (chopped)
- 1 tbsp Maida / All purpose flour
- 4 tbsp Corn flour / Corn starch
- 1 tbsp minced Garlic
- 1 tbsp Ginger paste
- 2 tbsp Garlic paste
- Salt to taste
- Oil as required
- 1 Capsicum (thinly sliced)
- A pinch of Ajinomoto
- 2 tbsp Tomato sauce
- 2 tbsp Chilli sauce
- 2 tbsp Soy sauce
- 2 tsp Vinegar
- 1/2 tsp Black pepper powder
- 2 tbsp Spring onions(chopped)
Steps / Method:
- Wash the prawns and drain it properly.
- Then marinade the prawns with maida, 2 tbsp corn flour, 1 tbsp ginger paste, garlic paste, 1 tbsp soy sauce and salt and refrigerate for 1 hour.
- Heat enough oil in a pan and deep fry the prawns until tendered.
- Again heat 3 tbsp oil in a pan and add minced garlic, garlic paste, onions into it and fry till onions are translucent.
- Then add thinly sliced capsicum, ajinomoto, vinegar, salt and spring onions into it and fry for 2 minutes.
- Now put the fried prawns, soy sauce, chilli sauce, tomato sauce and saute for some minutes, in the mean while dissolve the remaining corn flour in 1 cup of water.
- Then add the con flour dissolve water into it and allow it to boil.
- Then add the black pepper powder in to it and cook for another 2 minutes.
- Now prawn manchurian is ready to serve. Serve hot with fried rice, parathas etc.
Ingredients:
- 1 cup Oats
- 1/2 cup Rava
- 1/2 cup curd
- 2 tbsp grated Carrot
- Salt to taste
- 1/4 tsp Hing
- 1 tsp Urad dal
- 1 tsp Chana dal
- 1/4 tsp Eno Fruit salt
- 1/4 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 1/2 tsp Ginger(finely chopped)
- 1 tsp green chillies(finely chopped)
- Oil as required
- 2 tbsp Corainder leaves(chopped)
Steps / Method:
- Roast the oats for 3-4 minutes in medium flame, Then put it in a grinder and powdered it.
- Then heat 2 tbsp oil in a pan and temper it with mustard seed, urad dal, chana dal, hing and green chillies.
- Then put the ginger, grated carrot, turmeric powder and corainder leaves into it and cook for 2 minutes in medium flame.
- Then put the rava into it and cook for another 2 minutes in medium flame.
- Then transfer the mixture into a mixing bowl and add the powdered oats and curd, salt and little water to make batter of idli consistency.
- Now put the eno into it and allow it to ferment for 2 hours.
- Then grease the idli plates and pour batter into it and steam for 10-12 minutes.
- Now the oats idli are ready to serve. Serve hot with chutneys.
Ingredients:
- 1 Cauliflower(florets separated)
- 3 Onions (chopped)
- 1 tomato (chopped)
- 2 tbsp Maida / All purpose flour
- 2 tbsp Corn flour / Corn starch
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- Salt to taste
- Oil as required
- 1/4 tsp Red chilli powder
- 1 Capsicum (chopped)
- A pinch of Ajinomoto
- 3 tbsp Tomato sauce
- 2 tbsp Chilli sauce
- 1 tbsp Soy sauce
- 2 tsp Vinegar
- 1/2 tsp Sugar
- 1 tsp dried Fenugreek leaves / Kasoori methi
- A pinch of Food colour(red)
- 1/2 tsp Black pepper powder
Steps / Method :
- Wash the cauliflower put it in a mixing bowl.
- Then add maida, corn flour, 1 tbsp ginger paste, 1 tbsp garlic paste, salt, red chilli powder, food colour and kasoori methi into it , and mix well and keep aside for 30 minutes.
- Heat enough oil in a pan and deep fry the cauliflower until tendered.
- Again heat 3 tbsp oil in a pan and add chopped onions, chopped capsicum, tomatoes, remaining ginger paste, garlic paste and fry till onions are translucent.
- Then add the ajinomoto, sugar, salt, vinegar and soy sauce into it and fry for 1 minute in high flame.
- Then add the fried cauliflowers, tomato sauce, chilli sauce and black pepper powder into it and mix well and cook for 3-4 minutes in medium flame.
- Now chilli gobi is ready to serve. serve hot with fried rice, parathas and naans.
Ingredients:
- 2 cups grated Coconut
- 1 cup Sugar
- 1 tbsp Ghee
- 3 Elaichi crushed
- 1 tbsp Roasted Cashew
- 1/2 cup Water
Steps / Method:
- Boil 1/2 cup water in a pan.
- Then add sugar into it and wait till sugar dissolves completely.
- Cook for 10 minutes or until the sugar syrup is thick.
- Then add the grated coconuts and mix well.
- Now put the 1/2 tbsp ghee and roasted cashew and mix well.
- Cook until the mixture is little moist.
- Then remove it from heat and add elaichi and mix well.
- Then put the remaining ghee into the tray and grease it.
- Now put the mixture into the greased tray.
- Allow it to cool.
- Then cut it into squares of your desired size.
- Now coconut burfi is ready to be served, it can be stored in refrigerator for weeks.
Ingredients:
- 1 ripe Pineapple
- 4 tbsp Brown sugar
- 11/2 tbsp Lemon juice
- 3 tbsp Honey
- 1/4 tsp Cinnamon powder
Steps / Method:
- Cut the pineapple into 1/2 inch slices with a hole in the center.
- Put brown sugar, lemon, honey and cinnamon powder in a bowl and mix well.
- Then marinade the sliced pineapple in the mixture and refrigerate for 1 hour.
- Preheat the grill or oven for 5 minutes.
- Bake the pineapples for 10 minutes in 200 degree celsius or untill tendered.
- Now grilled pineapple is ready to serve.
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