Kacca Aam Ras

Kacca Aam Ras

Ingredients

• Kacca aam (raw mango) Pieces                   1 tbsp
• Mint leaves (pudina)                                    4 nos
• Sugar or jaggery                                          2 tbsp s
• Salt                                                              a pinch
• Black salt (rock salt)                                    a pinch
• Fried cumin powder                                     a pinch
• Water                                                           1 glass

Process

Cook raw mango pieces with 1/2 cup of water in a cooker. Now grind cooked mangoes and mint leaves in a mixer grinder. Now add 1 glass of water to it. Now add sugar or jaggery, salt, black salt and cumin powder and mix well. Finally stain the water with a strainer and keep the mango ras in the fridge for 2 hours and garnish with mint leaves. Aam ras is very good for health in summer and kacca aam ras is ready to drink.

Kattal oil fry

Kattal oil fry

Ingradients

• Kattal 1 inch pieces (raw jack fruit)        1 cup
• Corn flour                                              3 tbsp s
• Ginger & garlic paste                             1 tsp
• Chilly powder                                         1 tsp
• Hung curd                                             2 tbsp s
• Kitchen-king masala powder                  1 1/2 tsp
• Turmeric powder                                   a pinch
• Salt                                                        to taste
• Oil for deep fry

Process

Place a cooker, cook raw jack fruit pieces with a pinch of turmeric powder, 1 tsp oil and 1 tsp salt for 2 whistles in the cooker. Off the flame and let it cool. Then stain the boiled kattal pieces in a strainer  Now place a mixing bowl, add cooked raw jack fruit pieces, hung curd, chilly powder, masala powder, g & g paste, corn flour and salt to taste. Mix well, keep aside for few mins. Now heat oil for deep fry in a kadai, fry each marinated masala kattal pieces(raw jack fruit) in oil till golden brown. Take out from the oil and keep them in a tissue paper to remove excess oil. Now crispy, crunchy, tasty and yummy kattal fry is ready to serve.

          

Anda Tadka

Anda Tadka

Ingredients

• Harad dal                                            1/2 cup
• Moong dal                                           1/2 cup
• Chana dal                                            1/2 cup
• Eggs                                                    3 nos
• Green chilies                                       4 nos
• Onion chopped                                    1/4 cup
• Tomato chopped                                  1/4 cup
• Coriander chopped                              1 tbsp
• Mustard seeds                                     1/2 tsp
• Jeera (cumin) seeds                            1/4 tsp
• Fennel seeds                                       1/2 tsp
• Karepatta                                            few
• Fresh curd                                         1/4 cup
• Kitchenking masala powder               1 tbsp
• Sugar                                                 a pinch
• Salt to taste

Process

Cook the above three varieties dals with a pinch of turmeric, 1/2 tsp cumin and 2 nos of green chilies in a pressure cooker for 4 to 5 whistles. Take a non stick pan, add 1 tbsp oil, add mustard seeds  cumin, fennel seeds and karepatta and toss well for few mins and then add chopped chilies with onion. When done add tomatoes and toss well. Now add the tadka (sizzling) to the cooked dal in the pressure cooker. Now pour 1 tsp oil in a pan, add 3 nos eggs to the oil and mix well and fry adding a pinch of salt to the eggs. When done add the fried egg pieces to the cooked dal in the pressure cooker. Keep the cooked dal on the flame adding salt to taste, a pinch of sugar, fresh curd and masala powder. Cook well by adding required amount of water for few mins and finally garnish with chopped coriander and serve with roti of butter non

                      

Chicken keema tikkis

Chicken keema tikkis

Ingredients

• Chicken keema                                       1 cup
• Processed cheese (grated)                      1/4 cup
• Fried chana dal                                     1/4 cup
• Bread crumbs                                        3 tbsp s
• Onion chopped                                     3 tbsp s
• Fresh coriander chopped                      2 tbsp s
• Dhania(Coriander) powder                  1 tsp
• Chilly powder                                     1 tsp
• Cloves                                                2 nos 
• Cardamoms                                        2 nos
• Cinnamon stick                                   1/2 cm
• Turmeric powder                                 a pinch
• Salt to taste
• Oil                                                      4 tbsp s

Process

Take a kadai, heat it and add 1 tsp oil and toss chicken keema with a pinch of salt. Cook it for few mins and keep aside. Now take a mixer grinder jar, grind cloves, cardamoms, cinnamon stick well, now add dhania(coriander) powder and chilly powder and grind well. When done add haldi(turmeric) powder to the jar with fried chana dal, grind well. when done add cooked chicken keema and grind for 1/2 minute. Now add grated cheese,1 tbsp bread crumbs and salt and mix well. Now shift the dough in to another container and mix chopped onion and coriander and mix well, make small round shaped tikkis and roll in bread crumbs. Now heat a non stick tava, grease it with 2 tbsp s of oil and fry tikkis in a lower flame both sides till golden brown. Now yummy chicken tikkis are ready to serve with fresh vegetable salad and with tomato sauce.

Choco Milk Delight

                       Choco Milk Delight

Ingredients

1. Dark chocolate (grated)                             1/2 cup
2. Milk (chilled)                                                         1/2 ltr
3. Condensed milk                                         2 tbsp
4. Fresh cream                                              1 cup
5. Sugar                                                        2 tbsp
6. Milk chocolate (chopped)                          2 tbsp

Process

Melt grated dark chocolate in a double boiler. Take a blender mixer jar and add all the above ingredients except milk chocolate. Blend well for 5-10 mins. Finally add chopped milk chocolate. Take a serving glass pour choco milk delight and garnish with grated dark chocolate and freeze it for 1 hr. Serve chilled.

Misty Mango Yogurt

                     Misty Mango Yogurt

Ingredients

1. Mango (pieces)                                     1 cup
2. Rosgullas(small sized)                           10 no.s    
3. Powdered sugar                                    1/2 cup
4. Hung curd                                            1 cup
5. Fresh cream                                          1 cup
6. Elaichi powder (cardamom)                  a pinch

Process

Grind all the ingredients expect rosgullas in a mixer grinder and take the mixture in a bowl. Now take serving bowls and put 2-3 baby rosgullas in the bottom of the bowl and pour the above mixture into it and garnish it with chopped almonds. Freeze it for 2-3 hrs.Serve chilled.

 

 

                         

Uttapam Pizza

                                 Uttapam Pizza

Ingredients

1. Rice                                                2 cups
2. Urad dal (Idli dal)                             1 cup
3. Tomato sauce                                  1/4 cup
4. Green chilly sauce                            1/8 cup
5. Maggi magic masala                         1 tsp 
6. Fried chilly flakes                             1/2 tsp
7. Mozzarella cheese (grated)               1 cup
8. Capsicum (chopped)                         1/2 cup
9. Sweet corn (blanched)                      1/2 cup
10. Onion (chopped)                               1/2 cup
11. Fresh coriander (chopped)                 1/2 cup

Process

Take a mixing bowl, mix rice with urad dal and soak through out the night. Make medium thick batter in a mixer grinder and add salt. Rest it for 6-8 hrs for fermentation. Take a non stick tawa on the stove, make medium sized uttapam by spreading batter on the tawa. Apply 1/2 tsp oil around the uttapam and cook in low flame by closing the lid for 3 mins. Open the lid apply 1 and 1/2 tbsp mixture of tomato sauce, chilly sauce and magic masala on the uttapam and spread it. Sprinkle onion, capsicum, sweet corn, coriander, chilly flakes and finally spread cheese and close the lid, cook for 5 mins. Now yummy, tasty, delicious uttapam pizza is ready to eat. Serve hot.

NAWABI MANGO SHAKE

NAWABI MANGO SHAKE

Ingredients

1. Ripe mango (pieces)                               1 cup
2. Milk                                                       250 ml
3. Condensed sweet milk                            1 tbsp
4. Honey                                                    1 tsp
5. Fresh Cream                                          2 tbsp
6. Sugar                                                      2 tsp

Process

Take a blending jar, add all the above ingredients and blend well for 10-15 mins. Freeze it for 1 hour and serve chilled.

Chocolate Mousse

                               Chocolate Mousse

Ingredients

1. Dark chocolate (grated)                          1/2 cup
2. White chocolate (grated)                         1/2 cup
3. Cream                                                    1/2 cup
4. Whipped cream                                      1/2 cup

Process

Melt dark and white chocolate in separate pans in double boiler or in microwave. Pour both the melted chocolates in a bowl and mix well. Now add cream and stir continuously, when done add whipped cream and mix well. Now take a serving glass or cup, pour chocolate batter into it and freeze it for 4-5 hrs.Serve chilled.  

Fruit salad

                                     Fruit Salad

Ingredients

1. Apple (chopped)                               1 cup
2. Mango (chopped)                             1/4 cup
3. Grapes (chopped)                             1/4 cup
4. Pomegranate seeds                           1/4 cup
5. Cashew (chopped)                            1 tbsp
6. Almonds (chopped)                           1 tbsp
7. Condensed skimmed milk                  3 tbsp
8. Fresh cream (whipped)                     3 tbsp
9. Honey                                              1 tbsp

Process

Place a mixing bowl, mix all the above ingredients well. Freeze it for 2 hrs and serve chilled. Now yummy, tasty and fruitilicious Fruit Salad is ready to eat. 

Golgappa (panipuri)

GOL GAPPA

PANIPURI

Ingredients

• Gol gappa (panipuri)                        12 nos
• Boiled potato paste                          1/2 cup
• Boiled dry peas                               1/4 cup
• Onion (chopped)                            1/4 tsp
• Coriander (chopped)                      1/4 tsp
• Salt to taste 
• Black salt (Rock salt)                     1 tsp
• Green chilly paste                          1tsp
• Water                                            1 lt
• Tamarind pulp                              2 tbsp s
• Lemon juice                                  1 tsp
• Sugar                                            1 tbsp
• Mint leaves                                   5 nos
• Cumin seeds                                 1tsp
• Sweet chutney                              1/4 cup
• Sev                                              1/2 cup

Process

Process of making water

Take a mixing bowl, pour water add tamarind pulp, lemon juice, salt, black salt (1/2 tsp), sugar and 1 tbsp paste of green chilies, mint leaves .and cumin seeds. Mix well and panipuri water is ready.

Process of sabji

Take another bowl, add potato paste with boiled peas, salt, black salt (a pinch) and green chilly paste. Mix well and sabji is ready.

Process for sweet chutney-- 

Take a bowl, add 2 tbsp s tamarind pulp, 1 tsp jaggery, salt a pinch, a pinch of black salt and a pinch of jeera powder. Now mix all the above items and taste it, and sweet chutney is ready.

Process of plating

Take a serving plate. Make a hole in the center of each gol gappa and fill  1  tsp of sabji in each panipuri. Now add few chopped onion, few chopped coriander leaves, 1 tsp sweet chutney and little amount of sev. Now filled gol gappa is ready and pour 2 tbsp s water in small glasses and keep filled panipuri on the top of each glass. 

          

Dhania bhindi sabji

Dhania bhindi sabji

Ingredients

• Fresh lady's finger                              1/2 kg
• Tomato (chopped)                               1/2 cup
• Garlic (crushed)                                  few
• Karepatta (chopped)                            few
• Coriander (chopped)                           1 tbsp
• Cumin seeds                                       1 tsp
• Dhania powder                                   1 tbsp
• Chilly powder                                     1 tsp
• Turmeric powder                               1/2 tsp
• Salt to taste
• Oil                                                     2 tbsp s

Process

Clean and cut lady's fingers into 1 cm length pieces. Now take tava, add oil and let the oil heat. Now add cumin seeds, toss and add crushed garlic and chopped karepatta. Toss well for few mins and add chopped tomato and mix well. When done add lady's finger and add turmeric powder and salt. Now saute it well and cover the tava with a lid and cook in a lower flame. Cook for 10 mins and open the lid and add dhania powder and chilly powder. Now fry it for 10 to 15 mins in a low flame. Finally garnish it with chopped coriander and serve with steamed rice or with roti.

Channa Chat

                                   Channa Chat

Ingredients

1. Dry peas(soaked in water)                 1 cup
2. Potato(skinless)                                   2 no.s                         
3. Onions(chopped)                                1 cup
4. Coriander(chopped)                           1/2 cup
5. Chat masala powder                           2 tbsp s
6. Fresh curd                                          1/2 cup
7. Chilly powder                                      1 tsp
8. Samosa                                               2 no.s
9. Namkeen                                             few
10. Black salt                                             1 tsp
11. Tomato sauce                                     as required
12. Salt                                                      to taste
13. Sev                                                      as required

Process

Take a pressure cooker, cook soaked dry peas with potatoes in the cooker for 9-10 whistles. Now off the flame. Take a pan, pour 1 tbsp oil and toss half cup of onions and when done add cooked dry peas with mashed potatoes, mix well. Now add 250 ml of water to the peas, add chilly powder, a pinch of sugar and salt. Mix well, cook for 15 mins in a lower flame and finally add chat masala powder and mix well. Now chat is ready.

Plating

Take a medium sized serving plate, add crushed samosa, pour chat, spread chopped onions and coriander. Sprinkle a pinch of black salt, spread 1tbsp curd, 1 tsp tomato sauce and finally spread sev and crushed namkeen. Now delicious, tasty and mouth watering channa chat is ready to eat.           

Potato Wedges (Indian style)

                             Potato Wedges

                             (Indian Style)

Ingredients

• Potatoes (medium size)               10 nos
• Maida (flour)                              3 tbsps
• Jeera (cumin seeds)                    1 1/2 tsp
• Whole peppers                           15 nos
• Chilly powder                             2 tsp s
• Sea salt                                       to taste
• Oil for deep fry

 

(Mixture of wedges with masala and maida)

How to cut potatoes

Cut potatoes in to half's and then cut each half in to three long triangle shape slices (as shown in the picture).

Process

Place a bowl in the stove and boil potato wedges for 5 mins. Drain the water and let the potatoes cool. Take a mixing bowl add half boiled potato wedges. Now make a powder of jeera, peppers, chilly powder and sea salt by hand or in a mixer grinder. Now add the masala powder to the potatoes and add maida. Mix well and deep fry each potato finger in oil. When done keep all fried potatoes in a tissue paper and serve hot. Now yummy potato wedges are ready to eat.

Sweets Custard

Sweets Custard

Ingredients

1. Milk                                                              1 ltr
2. Custard powder(vanilla)                                  3 tbsp s
3. Sugar                                                             3 tbsp s
4. Besan ka Laddu                                             2 no.s
5. Rosgulla (small sized)                                     20 no.s
6. Gulab Jamun                                                 20 no.s
7. Kaju Barfi                                                     4 no.s
8. Pomegranate seeds                                         2 tbsp s

Process

Take a thick bottomed vessel on the flame, pour milk into the vessel, bring to boil, simmer the flame. Boil the milk till it becomes 3/4 ltr. Add sugar to the boiling milk.Now add crushed besan ka laddu, chopped kaju barfi, gulab jamun and baby rosgullas to the boiling milk. Cook for 2 mins in low flame. Now mix custard powder with half cup of milk in a small bowl and slowly add the mixture to the boiling milk. Stir continuously, cook for 5 mins. Now off the flame and cool the custard. When the custard completely cools keep it in the refrigerator. Enjoy the chilled custard.

How to serve 

Take 2 serving bowls, keep 1 rosgulla in the bowl and add sweets custard, then garnish pomegranate seeds and baby gulab jamuns.

Note 

Sweets Custard can be served hot or chilled.