Sweet Potato Halwa Recipe

            Cabbage Paneer Koftas in Makhani Gravy

                                                                          By Turban Tadka

Cornflour and low fat milk imparts a creamy texture to this delectable gravy without adding on extra calories. Serve with steaming hot rice for a perfect Sunday lunch!

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

For The Cabbage Paneer Koftas1/2 cup finely chopped cabbage
1/4 cup grated low fat paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
1 green chilli , finely chopped
1/8 tsp salt

For The Makhani Gravy3 cups chopped tomatoes
1/2 cup chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 tsp sugar
1/2 tsp cornflour dissolved in 1/2 cup low fatmilk
1 tsp oil
1/4 tsp salt

Method 
For the cabbage paneer koftas

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion into an even sized small round.
3. Steam the koftas for 8 to 10 minutes in a steamer or microwave them for 5 to 7 minutes. Keep aside.

For the makhani gravy

1. Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft.
2. Allow the mixture to cool completely. Remove the cinnamon and cloves and discard them.
3. Blend to a smooth purée in the blender. Keep aside.
4. Heat the oil in a non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds. Add 1 tablespoon of water if the chilli powder begins to burn.
6. Add the puréed tomato mixture, sugar and salt and bring to a boil.
7. Add the cornflour mixture to the prepared gravy. Simmer for a few minutes till the gravy thickens. Keep aside.

How to proceed

1. Just before serving, reheat the gravy, slide the koftas into the gravy and bring to a boil.
2. Serve hot.

                        Sweet Potato Halwa

                                                                                                                   

Rich in nutrients and relatively low in calories, this halwa makes a great dessert for an indian meal. Serve hot or allow to cool, and chill. Enjoy these desserts/sweets as an occasional treat to satisfy your sweet tooth. . . The healthy way.

Preparation Time: 15 mins

Cooking Time: 10 mins

Makes 4 servings

Ingredients

3 medium sized sweet potato (shakarkand)      

3/4 cup low fat milk

4 tsp sugar        

1/4 tsp cardamom (elaichi) powder

A few saffron (kesar) strands mixed with 1 tbsp warm low fat milk 

1 tbsp chopped mixed nuts (almonds , cashewnuts , pistachio nuts etc.)
1 tsp oil

Method

1. Clean and wash sweet potatoes and pressure-cook for 4 to 5 whistles or microwave on high for 5 to 7 minutes.
2. Peel, mash and keep aside.
3. Heat the oil in a non-stick pan and add the mashed sweet potatoes and sauté for 2 to 3 minutes.
4. Add the milk, ½ cup water, sugar and cardamom powder and simmer for 1 to 2 minutes ensuring that the mixture has little liquid remaining and not completely dry.
5. Add the saffron and nuts and mix well.
6. Serve hot.

Chilli Cheese Toast Recipe

Chilli Cheese Toast Recipe

Learn how to make Indian chilli cheese toast. Here green chillies are used. Enjoy chili cheese toast either in breakfast or in the evening.

Ingredients:

8 nos. bread slices
4 nos. onions
08 nos. green chillies
20 gms green coriander
8 slices processed cheese
1 lemon
salt to taste

How to make chilli cheese toast :

• Peel, mash and chop the onions.
• remove stems, mash, slit, de seed and chop green chillies.
• clean, mash and chop green coriander.
• Mix all the chopped vegetables, and lemon juice and salt to it and mix it well.
• toast the bread slices under an electric toast till they become golden brown in colour.
• sprinkle the vegetables mixture evenly on the plain side of the toast and cover with the cheese slices.
• put the slices back in the toast and toast it till the colour of the cheese changes to light golden brown.
• remove the toast from toaster and cut off the edges of the toasts.
• cut each toast into two pieces and serve hot.

Cheese Tikka Croissant Recipe

Cheese Tikka Croissant Recipe

Here is a very mouth watering recipe for cheese tikka croissant. It is a very good tea time snack.

Ingredients:

4 Croissant buns
250 gm cottage cheese
2 green chillies
2 pieces of ginger
1/2 cup curd
1/4 tsp chilli powder
salt to taste
2 green cardamoms
1 tsp gram flour
1-2 drops of orange colour
oil for fry 

How to make cheese tikka croissant :

• Cut the cheese into 1/2 square pieces.
• Grind green chillies, green cardamoms and ginger.
• Hang curds in a muslim cloth.
• Remove all water.
• Mix together all ingredients and let the cottage cheese marinate for 2-3 hours.
• Heat a non-stick pan and fry cheese pieces applying a little oil on both sides.
• Or roast in an oven or tandoor.
• Now cut the tops of the buns and scoop them
• Fill the mixture in scooped buns, place the tops, apply a little butter over them and bake in a preheated over for 15 minutes at moderate.
• When they are done, serve hot.

Cheese Egg Roll Recipe

Cheese Egg Roll Recipe

Cheese egg roll is made of cheese and garlic mixture put on the bread slices and then deep fried.

Ingredients:

2 Eggs
4 Bread slices
4 tbsp cheese
3 tbsp (level) Cornflour
1 tsp Chilli powder
1 (small) onion
2 green chillies
1 tsp Garlic paste
Green coriander
2 tbsp leaves
Oil for shallow frying

How to make cheese egg roll:

• Mix all the ingredients (except bread and oil) together in a bowl.
• Layer bread quarters with the egg-cheese mixture and keep aside.
• Heat oil in a frying pan, carefully slide in the layered bread quarters (mixture side down) into the hot oil. Fry for 2-3 minutes, then turn over to other side. Fry until golden brown on either side.
• Drain excess oil on absorbent paper and serve piping hot, on a bed of cabbage leaves and accompanied by tomato ketchup.

Kadai Mushroom Recipe

Kadai Mushroom Recipe

Here's a yummy, flavoursome mushroom recipe with capsicum. Learn how to make kadai mushroom.

Ingredients:

200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee) 

How to make karahi mushroom:

• Cut mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.

Potato Paneer Balls

Potato Paneer Balls

By : Radhika Vijay Karthik
Category : Potato, Tamilnadu, Easy cooking
Servings : 2
Time Taken : 15-30 mins
Rating : 

Ingredients: 
2 cups - boiled potato (cut into small cubes) 
1 cup - paneer cubes 
1 tsp - pepper powder 
Salt to taste 
Oil to fry

Method

1. Heat 1 tbsp of oil in a kadai.
2. Add the potato and stir fry till golden brown.
3. Add the pepper powder and salt.
4. Now add the paneer cubes and saute for another 1 minute.
5. Serve hot with rice.

Peas Ball

Peas Ball

By : Rehana Khambaty
Category : Starters and accompaniments, Party recipes
Servings : 4
Time Taken : 15-30 mins
Rating : 

Ingredients: 

1 cup coarsely ground peas

1 cup shelled peas

3 tbsp rice flour

2 tbsp besan

1 tsp green chilli paste

1/2 tsp annar dana powder

2 tsp oil

Oil for deep frying

Salt to taste

Method

1. Heat oil for deep frying.
2. Place all the remaining ingredients in a mixing bowl. Blend with your fingers so that the peas and rice flour and besan with the spices get mixed together.
3. Shape into small balls and fry a few peas balls at a time.
4. Turing once or twice till crispy and golden brown.
5. Serve hot with ketchup or mint chutney.

Classic Macaroni Salad

"This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone." — Sam Singh

Ingredients:

1.4 cups uncooked elbow macaroni

2. 1/2 teaspoon ground black pepper

3. 1 cup mayonnaise

4. 1 large onion, chopped

5. 1/4 cup distilled white vinegar

6. 2 stalks celery, chopped

7. 2/3 cup white sugar

8. 1 green bell pepper, seeded and chopped

9. 2 1/2 tablespoons prepared yellow mustard

10.1/4 cup grated carrot(optional)

11. 1 1/2 teaspoons salt

12. 2 tablespoons chopped pimento peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Garlic Chicken

Garlic Chicken Recipe

Ingredients

1. Two tablespoon of crushed Garlic

2. 1/4 cup grated cheese.

3. 1/4 cup olive oil.

4. 4 skinless, boneless chicken breast halves.

5.1/4 cup dry bread crumbs.

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

आलू की कचौड़ी – Aloo Kachori

आलू की कचौड़ी खाने में बहुत ही स्वादिष्ट लगती है। इन्हें आप किसी भी छुट्टी वाले दिन सुबह नाश्ते में बना कर खा सकते हैं या फिर यदि आप किसी पिकनिक आदि पर जा रहे हैं, तो भी इन्हें बनाकर ले जा सकते हैं। इन्हें बनाना बेहद आसान है और इन्हें बनाने में समय भी ज्यादा नहीं लगता। तो आइये बनाएं आलू की कचौड़ी।

• चार लोगों के लिये
• समय - 50 मिनट

आवश्यक सामग्री:

कचौड़ी के आटे के लिये-

• मैदा या आटा - 300 ग्राम (तीन छोटी कटोरी)
• सूजी (रवा) - 100 ग्राम (एक छोटी कटोरी)
• नमक - स्वादानुसार (आधी छोटी चम्मच)
• खाने का सोडा़ - एक चौथाई छोटी चम्मच
• तेल - 2 टेबल स्पून

कचौड़ी की पिठ्ठी के लिये-

• आलू - 300 ग्राम (5-6)
• तेल - एक टेबल स्पून
• जीरा - आधी छोटी चम्मच
• धनिया पाउडर - 1.1/2 छोटी चम्मच
• हरी मिर्च - 2 (बारीक कतरी हुई)
• अदरक - 1.1/2 इंच लंबा टुकड़ा (कद्दूकस किया हुआ)
• अमचूर पाउडर - आधी छोटी चम्मच
• गरम मसाला - एक चौथाई छोटी चम्मच
• नमक - आधी छोटी चम्मच
• तेल - कचौड़ी तलने के लिये

विधि:

सबसे पहले एक तरफ कूकर में आलू उबलने रख दीजिये और दूसरी तरफ एक बर्तन में मैदा व सूजी छान कर उसमें नमक, बेकिंग पाउडर और तेल डाल कर अच्छी तरह मिला लीजिये। अब गुनगुने पानी से नरम आटा गूथिये (जैसा चपाती बनाने के लिये गूथते हैं) और उसे आधे घंटे के लिये ढककर रख दीजिये।

अब तक कूकर में आलू उबल गए होंगे तो इन्हें कूकर से निकाल कर छीलिये और बारीक तोड़ लीजिये। एक छोटी कढ़ाई में तेल गर्म कीजिये और उसमें जीरा डालकर भून लीजिये। उसके बाद उसमें धनिया पाउडर, हरी मिर्च, अदरक, नमक और आलू डाल कर 2-3 मिनट तक भून लीजिये।

अब गुथे हुए आटे से 1 नीबू के बराबर आटा तोड़ कर उसकी लोई बनाइये और फिर उंगलियों से उसे बढ़ाते हुए उसमें थोड़ी सी गहराई बना कर एक या डेड़ छोटी चम्मच आलू का मिश्रण उसमें भर दीजिये। अब आटे को चारों तरफ से उठाकर आलू की पिठ्ठी को अंदर बंद कर दीजिये और दोनों हथेलियों से दबाकर चपटा करके प्लेट में रख दीजिये। सारी कचौडियाँ इसी तरह बना लीजिये।

अब एक कढाई में तेल गर्म कीजिये और एक कचौड़ी लेकर उसे करीब 2.1/2 इंच के व्यास में हल्के हाथ से बेल कर गर्म तेल में डाल दीजिये। दोनों तरफ से ब्राउन होने तक मीडीयम गैस पर तलिये और फिर पेपर नैपकिन लगी प्लेट में निकाल लीजिये। सारी कचौड़ियों को इसी तरह से तल कर प्लेट में निकालते जाइये।

आलू की कचौड़ियाँ तैयार हैं। अब इन्हें एक अलग प्लेट में निकाल कर गरमा-गरम आलू की सब्जी, हरे धनिये की चटनी या मीठी चटनी के साथ परोस कर खाइये और सबको खिलाइये।

Sushi California Roll

Sushi California Roll

• Ready in: 60 min
• Serves: 2
• Complexity: easy
  
• Origin: Japan

Ingredients

• 4 cups sushi rice
• 4 sheets of nori
• 1 avocado
• 3/4 cup crab meat
• 1/2 tsp salt
• 4 tablespoons rice vinegar

Preparation

1. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
2. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
3. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
4. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Amrakhand

Amrakhand

 (Mango Shrikhand)

 

Amrakhand goes well with poori and chapati.  The mango season is on. So enjoy this simple and delicious amrakhand.

Ingredients 

Hung Curd* - 1 cup

Mango Pulp - 1 cup

Sugar - 4-5 tblsp

Cardamom powder 

Mango pieces - for garnishing.

Method
1. Blend all the ingredients in a mixie.
2. Garnish with mango pieces or have it just like that with poori or chapati.

*Hung curd - Place the curd in the muslin cloth and hang it to drip the water from it completely for 7-8 hours. Then take out from the muslin cloth and mash it with a spoon. 

Mango Lassi (Aam ki Lassi)

Mango Lassi

(Aam ki Lassi)

Mango season has started. Summer is on. Feel like drinking something cold, nice and tasty. Do try this.
 

 Ingredients 
Mango (ripe) - 1 (sliced)
Yogurt - 4 tblsp
Whipping Cream - 2 tsp
Sugar - 4 tblsp
Saffron - few strands (boiled in 2 tsp milk)
Ice crushed - optional

Method
Mix all the ingredients in a blender and blend it. Serve chilled.

If you are using crushed ice, serve immediately.

Prepartion time :  less than 10 minutes

Besan kay Dahi Baray Recipe

 

 

Ingredients

2 cups besan
2 pinches of baking soda
½ tsp salt
pinch of asafetida (Heeng)
Oil for deep frying
300 gms. Yogurt
1 tsp. salt
1 tsp. sugar
Chaat masala
Cumin seeds (Zeera) powder
chili (Lal Mirch) powder
Imli chutney

Instructions

Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.

Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.

When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
Garnish with sweet Imli Chutney and Chaat Masala.

Serving: 6 persons

 

 

 

 

Mint (Podina) Chutney Recipe

Ingredients

1 bundle of mint (Podina) leaves
1 tsp. salt
½ cup whole dried red chilies
5 tbs. tamarind (Imli) paste
2 green chilies

Instructions

Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it's a smooth paste. Refrigerate

Koftay Recipe

Ingredients

Meatballs:
1/2 Kg. minced meat
½ tsp. salt (according to taste)
1 tsp garam masala powder
4-6 green chilies chopped
1 onion chopped
1 tsp ginger (Adrak) paste
1 slice of bread soaked in either milk or water
1 tbs. yogurt

Gravy:
2 medium onion chopped
½ tsp. salt (according to taste)
1/4 tsp turmeric (Haldi)
1/2 tsp chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
1/2 tsp ginger (Adrak) paste
4 tbs. yogurt
3 tbs. oil

Instructions

1. Grind together all the meatball ingredients and make into medium sized meatballs.

2. Fry the chopped onion in oil on low heat until brown.
3. Remove from the oil.
4.In hot oil add all the spices mixed with 2 cups of water.When the gravy starts to boil, crush the fried onions and add them in.
5. Add the meatballs and cook on low heat till done. 
6. Garnish with fresh Dhaniya leaves.
          Serve with chapati or naan.
            Serving: 4 persons