Satyanarayan Sheera (Sooji Sheera)

Ingredients:

100 grams/ 1 cup Semolina (Sooji Rawa)
100 grams/ 1 cup Sugar
100 ml Ghee
500 ml Milk
1 medium sized Banana
2 spoons Raisins(Kismis)
2 spoons Almond powder
1/2 tea spoon Cardamom (Elachi) – A powder of around 5 Cardamom

Method:

Step 1: Take 1 tablespoon of Ghee in a pan and add smashed banana. Heat it until medium brown and keep aside.

Step 2: Take a vessel, add milk and sugar and heat until sugar melts and keep aside. Take a separate vessel, add 2 table spoons of Ghee and add the Semolina (Sooji rawa) into it

Step 3: Stir the mixture until it turns golden brown

Step 4: Add the milk sugar mixture and stir for a while. Add Raisins and Almonds powder. Cover the vessel with a lid and let the contents heat until the Ghee starts pulling out

Step 5: Add the Banana and Ghee prepared in the beginning and stir for a while

Step 6: Your Sheera is almost ready, just add Cardamom and let the mixture settle down

Add preferred Garnish and serve with lots of love 🙂

Mix Vegetable Muthiya

Ingredients:

2 cups besan
1/2 cup bajri aata
1/2 cup jawari aata
1/2 cup wheat floor
1/2 cup cooked rice
1/2 cup paneer
1 cup finely chopped Fenugreek (Methi)
1 cup grated Bottle Gourd(Dudhi)
2 tbsp Ginger Garlic Chilli paste
1 tsp red chilli powder
1 tsp dhania jeera powder
1/4 tsp baking Soda & 5-6 drops of lemon juice to sprinkle over soda
Salt & Tamarind to taste
2 tbsp oil

Finely chopped coriander for the garnish

Method:

Mix all the mentioned flours in a bowl. Add fenugreek & bottle gourd and all masalas and a little oil and make a soft dough of the whole preparation. Make sure that the dough is not hard, it should be soft and light.

Make small cylindrical balls by keeping portions of the dough in your palm and keep it in a steam plate (or any plate which can be used for preparation of steam cooked items to let the water vapors pass through the dish).

Keep the steam plate into large bowl with approx. 4 glass of water and heat the bowl on high flame for 20 mins. Make sure that the bowl should be closed with another plate on its top so that the muthiya balls inside are properly cooked. Once cooked, it should look something as shown in the image.

Close the flame and keep it idle for 10 mins to settle. After its cold, cut the muthiya balls into small pieces for Tadka.

Tadka preparation:

Take 2 tbsp of oil in a pan, add 1 tsp black mustard seeds, 1/2 tsp white sesame seeds and 10-15 curry leaves on high flame. Add the cut pieces of muthiya into the tadka.

Mouth watering and tasty muthiya is ready to eat. You may serve this with Pudina chutney and tomato ketchup or curd as per preference.

Dahi wada

Ingredients:
1 cup husked black gram lentil (urad dal without skin)
2 tsp rice
1 tsp Salt
½ tsp baking powder
Oil for deep frying
2 cups thick fresh yoghurt
1 tsp Sugar
Dahi Wada Masala:
1/2 tsp Red chili powder to taste
2 tbsp cumin seeds
2 tbsp Coriander seeds
¼ tsp black salt
1 tbsp Chat masala
To serve:
2″ piece of ginger
2-3 green chilies
chopped coriander leaves to garnish
Sweet Tamarind chutney

Method:
Wash and soak the lentils (urad dal) & rice together for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter. Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again.
Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball. Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime  till it turns golden brown.

Remove these deep fried wadas into a bowl of water and let them soak for 15-20 minutes. Remove and gently press between your palms so that excess water oozes out. Keep them aside. Pass the yogurt through a sieve to ensure that there are no lumps. Add in the sugar and tsp salt and mix well.
To make the dahi wada Masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder.
Finely chop the green chilies and coriander leaves. Scrap the ginger clean. Wash and cut into pieces.
To serve, place the wadas in a serving bowl and pour the curd mixture evenly all over the wadas, covering them completely.
Chill the wadas for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with coriander leaves, green chilies, ginger and tamarind chutney.

Chilli Cheese Toast

Ingredients:

8-10 pieces bread
200 grams besan
1 finely grated onion
1 finely grated tomatoe
1 finely grated carrot
1 finely grated capsicum
1 cup grated cabbage
1 tablespoon chilly-ginger-garlic paste
1 tea spoon red chilly powder
1 tea spoon turmeric powder
salt to taste
finely chopped coriander
2 cheese cubes

 

Method:

Take besan in a bowl. Add the finely grated onion, tomatoes, carrots, capsicum and cabbage to it with a little amount of water to make a paste out of it. Add finely chopped green chilly pieces to the batter as per requirement. Now, cut the pieces of bread in triangular shape and apply the batter on one side of it.

Take some oil on a pan on medium heat and keep the bread pieces on the pan having the side with batter facing the pan. Let it fry until it turns medium brown and then turn it upside down and let it settle for a while.

Now take the bread pieces out of the pan and apply grated cheese and any other garnishing of your choice and serve it hot with sauce or chutney.

Your 10 minute instant breakfast is ready 🙂

khasta kachori

Ingredients:

For outer layer:
2 cups maida
1/2 cup hot ghee
Salt to taste

Just mix the ingredients well and prepare a soft batter. Keep it idle for approx. 2 hours.

For stuffing:
1/4 cup urad dal
1/4 cup mung dal
2 tbs Amchur(mango) powder
Salt to taste

For masala:

1/4 cup coriander seeds
1 tbs jeera
8 to 10 pepper
6 to 8 dry red chillies
1/4 cup fennel (saunf)
3 to 5 cloves(Laung)
1 stick Dalchini

Mix all, roast it and make it a fine powder in the mixer.

Method:

Mix all dals and soak it for 3 hours. Grind it with half cup of water. Now heat half cup oil, add Mustard Seeds(Rai), Asafoetida(Hing), Add dal mixture and properly mix all contents. Add masala, salt and amchur powder and mix it well. Let it cool a little; prepare small balls and keep idle.

To prepare Kachoris: Take the batter you have already prepared with maida and fill it with the stuffing. Roll out lightly and fry until it turns brown on slow heat.

Take the Kachori outside the pan and serve with desired garnishing. You may also optionally fill the hot Kachori with Curd, chutney and Sev which is generally seen in north western parts of India like Delhi and Rajasthan.

Enjoy the dish and comment for any feedback or suggestion.

Rajma Masala

Ingredients:

3-4 spoon oil
Soak 100gms Kidney Beans in water over-night and boil in the morning with salt and baking soda
3 tomotoes
3 onion past
1 spoon ginger-garlic-green chilly paste
1/2 spn turmeric
½ sp Punjabi garam masala
1/2 spn dhania geera powder
2 spoon curd
1 spoon corn-flour
2 glasses of water
Finely chopped coriander

Method:

Heat oil, add jeera, fry the onion paste and fry until it turns golden brown. Add the tomatoes and fry for a while. Now add the boiled kidney beans(rajma), 1 spoon of ginger-garlic-chilli paste, red chilli powder, turmeric powder, punjabi garam masala, amchoor, dhania  jeera powder, 2 spoons of curd and 1 spoon corn-flour. Mix well and add water. Add this mixture in the rajma masala and add 2 glasses of water. Allow to cook now for a while and add grated paneer. Rajma masala is ready. Garnish hot with chopped coriander leaves and jeera parathas.

Spring rolls

Ingredients:

For the  layer:

1/4 cup corn-flour
3 tsp oil
Pinch of baking powder
Mix all the ingredients and prepare atta batter and keep idle for 2-3 hours

Stuffing:

1/2 cup cabbage
½ cup grated carrot
Few noodles
1 cup capsicum
4 spring onions finely chopped
Salt
Chilly sauce

 

Method:

Add salt to the vegetables, mix well add chilly sauce, prepare batter from wheat flour, spread a little stuffing roll seal them properly and deep fry in oil on medium gas until it turns Golden Brown.

Tasty spring rolls are ready. Garnish with green chutney and serve hot.

 

Chinese Pav-bhaji

Ingredients:

1 cup grated carrot & cabbage
½ cup capsicum chopped
1 cup onion cut small
Tomato
½ cup boiled noodles
3 spring onions
1 tsp red chilli powder
2 tsp soya sauce
3 tsp oil
Ginger garlic paste
Salt to taste
6 pav fried with butter
2 tsp sesame seeds
6 to 8 cloves of garlic finely cut

Method:

Heat oil, fry onion then add diced tomatoes after some time. Add soya sauce, chilli powder and salt. Wait for 2-3 minutes add vegetables and noodles, cook it for 5 minutes.

Once done, heat butter in a pan, add finely chopped garlic with some sesame seeds. Roll pav over this preparation and stuff it with the bhaji. Serve hot with garnish of your choice 🙂

 

Chinese bhel

Ingredients:

1 packet boiled noodles
200 gms grated cabbage
200 gms carrot
100 gms chopped capsicum
salt
¼ tsp aginomoto
1 tsp soya sauce
½ tsp chilly

Method:

Coat cornflower and boiled noodes and deep fry. Take some oil in another pan and fry onions until it turns golden brown. Add all vegetables and aginomoto, salt, cook it for 5 minutes then add the fried noodles and all sauces.

Your mouth watering Chinese Bhel is ready. Serve hot 🙂

Mix Vegetable Paratha

Ingredients:

1 Carrot
1 Onion
1 Capsicum
Grated cabbage
2 potatoes boiled and smashed
Green peas boiled
Bread crumbs
1 tsp Turmeric powder
1 tsp garam masala
1 tsp Ginger Garlic chilli paste
1 tsp dhaniya powder
1 tsp Chilli powder
Salt to test
Little sugar and lime

Method:

Grate the above vegetables. Heat oil, add a pinch of jeera and add all grated vegetables in it. Allow it to cook for few minutes. Add chilli powder, salt, mix it well and cook. Prepare balls for parathas and place it inside the dough and cover it. Proceed by heating it like chapatti on the pan, till it becomes medium brown.

Serve hot with garnish of your choice. 🙂

Green peas paratha

Ingredients:

1 cup green peas
1 tsp garam masala
1 tsp chilli powder
1 tsp Ginger chilli paste
1 tsp Dhaniya powder
Salt to test
Turmeric powder
Little sugar
half lime
Than fry little oil or ghee

Method:

Make dough of any flour (preferably wheat). Then form small balls from stuff and place it inside the dough and cover it. Proceed by heating it like chapatti on the pan, till it becomes medium brown.

Serve hot with garnish of your choice. 🙂

Moong Dal Paratha

1 cup Moong dal (steamed)
1 tsp amchur powder
1 tsp garam masala
1 tsp red chilli powder
1 tsp adrak mirchi paste
1 tsp dhaniya powder
Salt to taste
Turmeric powder
Oil for frying

Method:

Make dough of any flour (preferably wheat). Then form small balls from stuff and place it inside the dough and cover it. Proceed by heating it like chapatti on the pan, till it becomes medium brown.

Serve hot with garnish of your choice. 🙂

Stuffed Cheese Toast

Ingredients:

4 tbs cheese
100 gms cornflour
1/2 tsp chilli powder
1/2 cup milk
salt to taste

(For stuffing)

1/2cup mixed boiled vegetables
1 boiled potato
1 onion
1/2 tsp red chilli powder
salt to taste
10-12 slices bread

Method:

For cheese coating, mix cheese salt, chilli powder and cornflour. Add milk as required and prepare batter. Keep it idle for 30 minutes. For stuffing, mix the above ingredients and prepare the stuffing take a slice of bread and cut in to 4 triangles, cover bread with the stuffing and stick it properly. Spread fine layer of cheese coating. Deep fry in oil on fast flame and serve them hot with tomato and chilli sauce. Your mouth watering cheese toast is ready 🙂

Aloo Paratha

Ingredients:

3 potatoes
1 teaspoon Ginger & Green Chilli Paste
1 teaspoon Cumin Powder
1 teaspoon Red Chilli powder
Salt to taste
2 tablespoon bread crumbs

Method:

Make dough of any flour (preferably wheat). Then form small balls from stuff and place it inside the dough and cover it. Proceed by heating it like chapatti on the pan, till it becomes medium brown.

Serve hot with garnish of your choice. 🙂

 

Dal Fry and Jeera Rice

Dal fry

Jeera Rice & Dal Fry

Ingredients:

1 cup tur dal
1 cup moong dal
1 tbs Urad dal
Salt, pinch hing, pinch turmeric
3 tbs ghee
2 tomatoes
2 onions
coriander, chilli ginger garlic paste
1 tsp Jeera powder
1 tbs red chilly powder.

Method:

Wash all dals, add water, turmeric, 1 tbs ghee and boil the cooker.

Remaining fry and cloves, cinnamon, kadi patta, and Jeera add chilly ginger garlic paste in it and mix proper add onion and fry to brownish color and add tomato becomes softer add boiled dals and mix thoroughly. Sprinkle coriander seeds, jeera powder and chilly powder and cook for 5 minutes.

Jeera Rice

Ingredients:

2 cups basmati rice
1 tbs Jeera
2 tbs ghee
4 cup water

Methed:

Wash 2 cup rice add 1 tbs ghee, jeera and 4 cup water. Boil water than add rice and cook for 10 minutes.

Malai Kofta

Ingredients:

For Koftas:
3 boiled potatoes
3 slices bread
3 tablespoon mix vegetables boiled
salt to test
1 tablespoon Coriander leaves
Some Red Chilies + ginger finely chopped

For Stuffing:
2 tablespoon Malai
Some cashews & kismis

 

For Gravy:
1/2 kg Tomatoes
4 Onions cooked upto 3 whistles

For Masala:
1 tbs coriander seeds
2 tbs coconut grated
2 tbs cashewnuts
2 tbs coriander leaves 8-10 pepper
1/2 tbs jeera
1 piece dalchini
2 tbs khaskhas
5 cloves
5 red chillies
Garlic, green chilli and ginger paste

Method 1:

Mash potatoes and mix the above ingredients soak bread in water, mix and make small balls and stuff the already prepared stuffing (Malai & Cashews) and deep fry in ghee on high flame.

Method 2:

Mix the ingredients mentioned above for Masala and grind in to paste. Chop the tomatoes finely or make a gray in mix heat ghee and fry the masala  then add tomatoes, 2 cups water and salt boil add Koftas and boil for 5 minutes. remove in abow and garnish with coriander leves, malai and green peas

Semolina Pancake

Ingredients:

2 cups fine semolina(elephant brand)
1 cup curd
3 tbs onion
2 tbs capsicum
3 chillies
Butter or ghee for frying

Method:

Make small pieces of the semolina with hand, add curd in it. Mix it thoroughly and keep the batter idle for 1 hour. Mix finely chop Onions, Green Chillies, Capsicum and add to the semolina. Add salt and coriander leaves.

Mix it well, heat non stick pan and pancakes (like Uttappa) add a little butter keep on slow flame. Turn it upside down for sometime and roast. Serve with chutney and sauce as per your preference.

Steamed Bhel – Low Calorie Snack

Ingredients:

½ cup boiled moong
1cup boiled chana
2 boiled potatoes
1 cucumber
2 tomatoes
1 onion
1 cup kurmura
Sweet chutney
Garlic chutney
Sev & Chat Masala

Method:

Mix all above ingredients and prepare the bhel. Sprinkle coriander, sev & Chat Masala on top and serve in a bowl.

Paneer Kofta

Ingredients:

3-4 boiled potatoes
1 Bowl Mixed Vegetables(Green peas, Carrot, Beans)
1 Spoon ginger garlic green chilli paste
Salt to taste
1/2 spoon punjabi garam masala
1/2 spoon dhania-jeera(Coriander-Cumin) powder
1/2 spoon Red Chilli powder

Method:

Smash the potatoes and then mix the boiled veg. Now add salt, punjabi garam masala, red chilli powder, turmeric powder, dhania jeera powder, bread crumbs, ginger garlic paste. Now add the grated Paneer. Mix well and now give it the Kofta shape. Dip in a small amount of cornflour and fry. Garnish with Grated Paneer and Coriander. Tastes best with Tomato Ketchup and Chutney.

Shahi Bhaji

Ingredients:

1 bunch spinach
½ cup Chana dal & Moong dal soaked in water for 1 hour
1 spoon ginger- garlic – green chili paste
1 spoon Punjabi Garam masala
2 spoon oil
½ spoon Jeera (Cumin Seeds)
A pinch of Hing (Asafoetida)
2 chopped Onions
Salt to taste
½ red Chili powder
½ spoon turmeric powder
½ spoon dhaniya-jeera powder (Coriander-Cumin Seeds)
2 glass water
2 tomatoes cut in two halves

 

Preparation:

Heat oil in a cooker, add Cumin Seeds and Asafoetida, chopped onions and fry for few minutes. Add a layer of Spinach, Chana dal and Moong dal. Add salt and cook on low flame for a while. Add red chili powder, turmeric powder, dhaniya-jeera powder (Coriander-Cumin Seeds), ginger-garlic-green chili paste and cut tomatoes and close the cooker lid. Let it cook up to 4 whistles. Now smash the bhaji and allow the cook on low flame. Garnish & serve hot to enjoy the delicious & mouth-watering Shahi Bhaji with smoking hot Paratha.