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.

SEV PURI

                           SEV PURI

INGREDIENTS

• Pani puri (gol gappa)                       12 nos
• Boiled and mashed potato                1 cup
• Boiled dry peas                                1/4 cup
• Khatta mettha (sweet) chutney         2 tbsp s
• Green chutney                                 2 tbsp s
• Chopped onion                                1/2 cup
• Chopped coriander                          1/4 cup
• Thin sev or mixture (snake)            1/4 cup
• Fresh curd                                      1/4 cup 
• Black salt                                        1 tbsp
• Jeera powder                                  1/2 tsp

PROCESS

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 green chutney-- Take 4 green chilies with 1tbsp chopped coriander and few mint (pudina) leaves in a mixer jar and make a paste of it. Add salt to taste and green chutney is ready.

PROCESS OF SEV PURI

Place a plate and keep each gol gappa making a hole in the centre of  it. Now mix mashed potato and boiled peas with salt and 1/2 tsp jeera powder in a bowl. Now put 1 tsp of potato paste in the hole of gol gappa, then 1/4 tsp curd, 1/4 tsp sweet chutney, 1/4 tsp green chutney, few chopped onion, few  chopped coriander in the hole of gol gappa. Finally put 1 tsp sev and sprinkle a pinch of black salt on each filled gol gappa. Now yummy, tasty, delicious sev puri is ready to serve. please serve immediately after filling gol gappas. 

MASALA PRAWN IDLI

Ingredients

• Idli batter (for 16 idlies)               2 big cups
• Prawns (medium size)                  1/4 kg
• Ginger garlic paste                      1 tbsp
• Chilly powder                              1 and 1/2 tsp
• Salt                                             to taste 
• Oil                                              1 tbsp

Process

Place a kadai on flame, add oil and then g & g paste and toss for few minutes in a low flame. When done add cleaned prawns, chilly powder and salt. Mix well and saute it . Cook till the water in the prawns evaporates and oil comes out. Let the prawns cool. Place a mixing bowl, add idli batter mixed with salt and cooked masala prawns. Mix well. Now grease idli plates with a drop of oil and put masala prawn idli batter in the  idli plates and put them in the steamer for 10 to 15 minutes till the idlies are done. Now take out the idli plates from the steamer and let them cool for 1 to 2 minutes. Now take out the idlies and serve hot with cooked prawn on the top of each idli as shown in the picture with chutney or with sauce or as you like.

  Summer Special Delights

  Almond Milk Shake

  

                           

Ingredients

• Skimmed milk                        1 ltr
• Almonds(soaked)                  10 no.s
• Malai(cream)                        1 cup
• Vanilla ice cream                 1 cup
• Milk shake powder               2 tbsp s
• Sugar                                    3 tbsp s

                        

Process

Take a mixer blending jar.  Now make a smooth paste of soaked almonds with 1/2 cup of milk. Pour chilled skimmed milk(without boiling) in the jar, add almond paste, ice cream, milk shake powder (flavor as you like), malai and sugar. Blend all the items in the mixer well for 10 to 15 minutes. Now keep the milk shake in the fridge for cooling for some time. Garnish the shake with chocolate topping or with chopped almonds or with cherries. Now yummy and delicious milk shake is ready to drink.

                       

            

PAV BHAJI

           

                                      PAV BHAJI

                                         (SNACK)

INGREDIENTS

• Pav or fresh bread slices                     6 nos
• Potatoes                                              2 nos
• Cauliflower pieces                              1/2 cup
• Carrot pieces                                      1/2 cup
• Cabbage chopped                               1/2 cup
• Beans chopped                                   1/4 cup
• Fresh peas                                         1/4 cup
• Capsicum chopped                             few
• Onion chopped                                  1 cup
• Tomatoes chopped                            1 tbsp s
• Fresh coriander chopped                  2 tbsp s
• Pav bhaji masala                              2 tbsp s
• Chilly powder                                   1 tsp
• Fresh cream                                    2 tbsp s
• Sugar                                              1 tsp
• Salt to taste

PROCESS

Take a pressure cooker. Cook potatoes (skinless), cauliflower, cabbage, peas, carrots and beans in the pressure cooker for 6 whistles. Let it cool, open the lid of cooker, mash all the vegetables finely. Place a kadai on the stove and pour 2 tbsps oil and 1 tsp butter, let it melt and now add chopped onions and chopped tomatoes, toss well for 10 minutes. When done add the mashed vegetable paste with chilly powder, sugar, salt and pav bhaji masala powder. Mix well and cook for 15 to 20 minutes adding chopped capsicum and 1 cup of water. Finally add cream to the bhaji and off the flame. Now bhaji is ready. Take a tava, grease it with butter and fry pav or bread slice butter on both sides and fry till golden yellow. Now place a thali and serve pav with sabji garnished with chopped onion and coriander and few drops of lemon as shown in the picture. Now tasty and nutritious pav bhaji  is ready to eat.

BREAD PAN CAKE

                                BREAD PAN CAKE

                                  (SNACK)

INGREDIENTS

• Bread slices                            6 no.s
• Eggs                                       2 no.s
• Milk                                       1 cup
• Sugar                                     2 tbsp s
• Ghee                                      2 tbsp s

PROCESS

  Take a mixing bowl, beat 2 eggs. Mix sugar with milk in another bowl. Now mix sweet milk with beaten eggs. Mix well and heat a non-stick pan. Grease the pan with ghee. Dip each bread slice in the batter and fry it on the pan adding ghee. Fry each bread slice both sides till golden brown. Now delicious, nutritious and tasty bread pan cake is ready to serve.

VADA CHANA SABJI

                                        

                                VADA CHANA SABJI
                           (ORISSA FAMOUS SNACK)
                                                            

                                          
                                          

      INGREDIENTS

• Vada batter (for 12 vadas)                1 big cup
• Suji(Semolina)                                 1 cup
• Chopped onion                                 1 cup
• Fresh coriander (chopped)               1 tbsp
• Dry  peas (soaked)                           1 cup
• Potato                                              1 nos
• Tomato (chopped)                           1 tbsp
• Dhania powder                               1 tsp
• Chilly powder                                 1 tsp
• Turmeric powder                           a pinch
• China salt                                      a pinch
• Salt to taste
• Oil for deep fry

   PROCESS

          Place a bowl, take vada batter, add semolina(suji), add 1/2 cup chopped onion, chopped coriander, china salt (a pinch) and salt to taste. Mix all the items well and make vadas making whole in the center and deep fry in oil till golden brown. Now take a pressure cooker, boil soaked peas and skinless potato in it. Cook till 7 to 8 whistles. When done take a pan, heat it, add 1 tbsp oil and fry rest of the chopped onion with chopped tomatoes. Fry for few minutes and then add boiled and crushed peas and potato. Saute well for few minutes and add chilly powder, turmeric, dhania powder and salt. Cook well by adding 500 ml of water for 15 minutes. The consistency of the curry is thin (thin gravy). Finally add chopped coriander to the sabji. Now take a plate, place 4 vadas and pour peas curry on the vadas, sprinkle black salt (a pinch) on the top of vada plate. Now yummy vada chana is ready to serve. 
                          

POTATO STRAITLINE CURRY

(WITHOUT ONION)

INGREDIENTS

  ·      Potatoes (finger shaped) pieces          ½ kg

  ·      Tomatoes chopped                               ¾ cup

  ·      Green chillies chopped                         2 tbsp s

  ·      Karepatta (chopped)                            2 tbsp s

  ·      Mustard seeds                                      1 tsp

  ·      Cumin seeds                                          1 tsp

  ·      Urad dal (idli dal) crushed)                2 tbsp s

  ·      Chilli powder                                        1 tsp

  ·      Haldi powder (turmeric)                   a pinch

  ·      Salt to taste

PROCESS

Take a kadai, heat it, add oil (2 tbsps). Now add mustard seeds, cumin seeds and urad dal and toss well. Now add chillies, karepatta and fry for 5 minutes in a low fire and add chopped tomatoes, fry till the water evaporates, then add finger shaped potato pieces and mix well. Now add chilli powder, haldi powder and salt to taste. Cook for few minutes by closing the lid. After 10 minutes open the lid and add required amount of water. Cook till the potatoes are soft and water evaporates as shown in the picture, now the curry is ready to eat with puri, paratha, roti.