Cheese Sandwich with green chutney

Cheese Sandwich with green chutney

Ingredients

• Oven fresh bread slices                               4 nos
• Fresh cucumber round slices                     1 cup
• Fresh tomato round slices                          1 cup
• Boiled egg round slices                              1/2 cup
• Processed cheese grated                            1/2 cup
• Fresh cream                                                2 tbsp s
• Mayonnaise sauce                                      2 tbsp s
• Tomato sauce                                             2 tbsp s
• Green chutney  (pudina chutney)             4 tbsp s
• Bhujia sev                                                 1/2 cup

Process of green chutney

Take a mixer grinder jar, add fresh 1/2 cup mint leaves (pudina), 1 cup fresh coriander, 1 green chili, 1 tsp sugar, 2 tbsp s raw mango pieces or 2 tbsp s lemon juice and salt to taste. Make smooth chutney adding 1/2 cup of water. Green chutney is ready.

Process of sandwich

Remove sides from fresh bread slices. Mix fresh cream with mayonnaise sauce in a bowl. Spread 2 tsp of cream & mayonnaise mix in one side of one bread slice.  Keep two tomato round slices and cucumber slices on the cream applied bread slice. Now keep boiled egg slices and spread 2 tbsp s bhujia sev over the slice. Spread 1 tsp grated cheese over bread slice. Now add 1 tsp tomato sauce over the slice. Spread 1 tsp green chutney over it. Now spread 1 tsp of green chutney in one side of another bread slice. Now cover the garnished bread slice with green chutney applied bread slice and just press smoothly. Cut the bread sandwich as you wish or as shown in the picture. Now yummy and healthy cheese sandwich with green chutney is ready to eat and serve. 

Spring Buns with manchurian balls

 Spring Buns with manchurian balls

Ingredients for manchurian balls

• Chopped cabbage                          1 cup
• Chopped cauliflower                     1 cup
• Chopped carrot                             1 cup
• Chopped beans                             1/2 cup
• Boiled peas                                   1/2 cup
• Corn flour                                    1/2 cup
• Refined flour (maida)                 1/2 cup
• China salt                                    a pinch
• Soy sauce                                    1 tbsp
• Salt to taste
• Oil for deep fry

Ingredients for spring buns

• Fresh round buns                        8 to 10 nos
• Schezwan chutney                      1/2 cup
• Mayonnaise sauce                      1/2 cup

Process

Take a mixing bowl , add all the ingredients of manchurian except oil. Mix all the items well with out adding water. Add little water if required and make small round balls. Now heat oil for deep fry and fry manchurian ball till golden brown in medium flame. Take out balls from oil and keep them on tissue paper to remove excess oil. Now give a cut in the center of the bun as shown in the picture. Now apply 1 tsp schezwan chutney in one side and apply 1 tsp mayonnaise sauce in another side. Now keep manchrian ball in the center and close the bun. Now yummy spring buns are ready to serve and eat. 

                                            

Bharua Potels

Bharua Potels

Ingredients

• Potels                                                   10 nos
• Onion pieces                                       1 1/2 cup
• Ginger piece                                       1/2 inch
• Garlic cloves                                      8 nos
• Poppy seeds (khus khus)                   1 tbsp
• Dalchini stick                                   1/2 inch
• Coconut grated                                2 tbsp
• Coriander seeds                               1 tbsp
• Jeera (cumin)                                  1/2 tsp
• Chili powder                                   1 tsp
• Biryani masala powder                 1 tbsp
• Turmeric powder                           a pinch
• Sugar                                             a pinch
• Salt to taste

Process

Remove thin skin from potels and slit each potel length ways into six keeping the stem intact and keep aside. Now make a smooth paste of onions, ginger, garlic, poppy seeds, dalchini, coconut, coriander seeds and cumin seeds. Transfer onion paste in to a bowl. Add salt, sugar, chili powder, turmeric powder, biryani powder and 1 tbsp of oil with onion paste. Now mix all the items well and fill the slit potels with masala paste. Now take a pan and add 2 to 3 tbsp s oil. Now cook filled potels in oil in a lower flame by covering lid. Do not add water. Cook the filled potels in low flame till they are soft. Cook and fry potels till golden brown as shown in the picture.

Kerelian Fish Fry (Semolina fish fry)

Kerelian Fish Fry

Semolina fish fry

Ingredients

• Fish pieces                                 6 pieces
• Turmeric powder                       1 tsp
• Lemon juice                               1 tbsp
• Ginger & garlic paste               1 tsp
• Green chili paste                      1 tsp
• Tandoor masala powder          1 tsp
• Semolina (suji)                        1 cup
• Hing                                        a pinch
• Chili powder                           1 tsp
• Carom seeds (ajwain)            1 tsp
• Oil for deep fry
• Salt to taste

Process

Clean and rinse fish pieces with water and then apply 1 tsp turmeric and 1 tsp salt. Again clean fish with water to remove turmeric and salt. Now keep the fish pieces in a mixing bowl and marinate fish pieces with salt, lemon juice, g & g paste, chili paste and masala powder. Mix well and keep it aside for an hour. Now take a plate and add semolina (suji), hing, salt, chili powder and carom seeds (ajwain). Mix all these items well (do not add water) and keep aside. Now take a pan and add oil for deep fry on the flame. Now take each marinated fish piece and roll in semolina all the sides tightly. Roll all the fish pieces in semolina and deep fry in oil till golden brown. Serve kerelian fish fry with veg salad and green chutney (pudina chutney). Now so tasty, yummy, crisp and crunchy fish fry is ready to serve and eat.

Note- We can use any masala powder in stead of tandoor masala powder while marinating fish.

Anda biryani

Anda biryani

Ingredients

• Boiled eggs                                       6 nos
• Basmati rice                                     1/2 kg
• Fried onions                                     1 cup
• Ginger &garlic paste                       2 tbsp s
• Green chilies paste                          1 tbsp
• Onion slices                                     1/2 cup
• Green chilies slices                         8 to 10 nos
• Potato slices                                    1 cup
• Tomato big pieces                           6 to 8 pieces
• Curd                                                1 big cup
• Lemon juice                                    2 to 3 tbsp s
• Biryani masala powder                 2 tsp
• Bay leaves                                     2 nos
• Star anise                                      2 nos
• Cinnamon stick                             2 inches
• Black cardamom                          2 nos
• Mint (pudina) leaves                   1/4 cup
• Fresh coriander chopped           1/2 cup
• Ghee                                           1 tbsp
• Oil                                              5 to 6 tbsp 
• Chili powder                              1 tsp
• Salt to taste

Process

Soak rice in water for 1/2 an hour, boil eggs, cut tomatoes in to big pieces. Take a pan, add 5 to 6 tbsp s of oil, fry boiled eggs adding 1/4 tsp turmeric powder and a pinch of salt in a lower flame for few mins and sprinkle chili powder over the eggs and keep aside. Now fry tomato pieces in the remaining oil for few mins in a low flame and keep aside. Now saute bay leaves, star anise, cinnamon stick and black cardamoms in the remaining oil in the same pan. Now add sliced onions, green chili slices and potato pieces, saute till golden yellow. Now add green chili paste with g & g paste and half quantity of mint leaves and coriander leaves. Saute well and add curd and toss. Now add 5 glasses of water and add salt to taste. Mix well and bring it to boil. When water starts boiling add soaked rice and stir. Now close the lid , cook rice in a lower flame for 10 to 15 mins. Now open the lid add 1 tsp ghee, sprinkle fried onions, remaining mint leaves and coriander leaves and lemon juice. Now add fried tomato pieces to rice and close the lid. Cook in a lower flame. (Do not stir or mix the rice). After few mins open the lid and garnish the rice with fried eggs. Again close the lid and cook for few mins in a lower flame. Check the rice weather the rice is cooked or not and off the flame. Rest the rice for 20 to 30 mins. Now mix and serve the biryani with raita. Yummy egg biryani is ready to eat and serve. 

     

Creamy Yogurt Custard with Chocolate

Creamy Yogurt Custard with Chocolate

Ingredients

• Vanilla custard                                          1 big cup
• Hung curd (fresh)                                      1 cup
• Fresh cream                                              1 /2 cup
• Grated chocolate                                      1 tsp

Process

Take blender jar, add prepared vanilla custard with hung curd and fresh cream. Whip the ingredients for few seconds . Now transfer the creamy custard in to a bowl and freeze it for an hour. Now take a serving bowl, pour creamy custard and garnish with grated chocolate as shown in the picture. Serve chill. Now yummy and creamy yogurt custard is ready to serve.

          

Creamy Mango Smoothie

Creamy Mango Smoothie

Ingredients

• Ripe mango pulp or pieces                    1 big cup
• Fresh cream                                          1/2 cup
• Milk                                                       1 cup
• Condensed milk                                    3 tbsp s
• Sugar to taste
• Pomegranate seeds                              3 tbsp s

Process

Take grinder mixer jar, add all the ingredients except pomegranate seeds . Grind well for 4 to 5 mins. Now keep the mango smoothie in fridge for an hour. Now in a serving glass pour mango smoothie and garnish with pomegranate seeds as shown in the picture and serve chill. 

Chili Mushroom

Chili Mushroom

Ingredients

• Button mushrooms slices                       1 cup
• Onion slices                                           1 cup
• Capsicum slices                                     1/4 cup
• Green chilies slices                               10 nos
• Curry leaves                                          few
• Soy sauce                                             1 tsp
• Sugar                                                   a pinch
• China salt                                            a pinch
• Pepper powder                                    a pinch
• Turmeric powder                                a pinch
• Oil                                                       2 tbsp s
• Salt to taste

Process

Take a pan, add 1 tbsp oil and heat. Add sliced mushrooms with a pinch of turmeric powder and 1/2 tsp of salt. Mix well and saute it in a low fire, cook without covering the lid. Cook mushrooms till the water evaporates and oil separates from mushrooms. Now keep the mushroom aside. Take another pan, add 1 tbsp oil and heat it. Add sliced onions, green chilies, curry leaves and sliced capsicum. Fry all the items in a low fire till golden yellow. Now add salt, sugar, china salt, pepper powder and soy sauce, mix well. Finally add fried mushrooms and mix well. Toss all the ingredients well, cook for few mins in a low flame and serve hot with rice or roti. Now simple and tasty chili mushroom is ready to eat. 

Dahi Chakuli

Dahi Chakuli

Ingredients

• Urad dal (black gram)(with out skin) 1 cup
• Fresh curd                                            1 cup
• Karepatta (curry leaves)                      few
• Dry red chilies                                     3 nos
• Green chilies slices                             4 or 5
• Mustard seeds                                     1 tsp
• Cumin seeds                                       1/2 tsp
• Hing                                                   a pinch
• Water                                                 1 lt
• Sugar                                                1/2 tsp
• Salt to taste

Process

Soak urad dal over night and make a smooth paste adding required amount of water. Mix salt with the urad dal batter (medium thick) and keep aside. Now beat curd smoothly and add 1 liter of water, sugar and salt to taste. Now heat a pan, add 1 tsp oil and saute mustard seeds, cumin seeds, hing, red dry chilies, green chili slices and karepetta. When mustard starts cracking add it to curd water (butter milk). Now heat tava and fry medium thick small small urad dal batter dosa both sides till golden yellow adding 1 tsp of oil both sides. Now add  small dosas to curd water (butter milk). Keep the dosas in butter milk for 1 to 2 hours for better result. Now tasty and yummy dahi chakuli is ready to serve. 

Note: For extra taste garnish dahi dosa with chopped coriander, chopped onion, bhujia sev or bundi and finally sprinkle a pinch of black salt over it and serve.

Healthy Rajasthani Dal

Rajasthani Dal

Ingredients

• Urad dal (black gram) (with skin)        1 cup
• Harad dal (dal) (cooked)                      1/2 cup
• Green chilies                                         3 nos
• Coriander fresh chopped                     1/2 cup
• Ginger & garlic paste                          1 tsp
• Tomato puree                                       1 cup
• Curd                                                     1/4 cup
• Chili powder                                        1 tsp
• Turmeric powder                                 a pinch
• Dhania powder                                    2 tsp s
• Jeera powder                                       1 tsp
• Garam masala powder                        1 tsp
• Milk                                                     1/2 cup
• Sugar                                                   1 tsp
• Salt to taste

Process

Soak urad dal in water over night. Boil harad dal in pressure cooker and set aside. Cook urad dal adding turmeric powder and water. Now make a paste of green chilies with coriander and keep aside. Make tomato puree. Now take a pan on the flame, add 2 tbsp s oil and add garlic & ginger paste with green chili coriander paste to oil and fry for few mins. Then add tomato puree and saute well. Add cooked dals, curd, chili powder, dhania powder, jeera powder, sugar and salt. Mix well and add 1/2 cup of water and milk. Mix well and cook in lower flame for 5 to 6 mins. Finally add garam masala powder and chopped coriander and mix well and serve hot with phulka or with paratha.

Dal Makhani

Dal Makhani

Ingredients

• Urad dal (black gram)(with skin)   1 cup
• Rajma (kedny beans)                      1/4 cup
• Onion chopped                               1/2 cup
• Ginger & garlic paste                    1 tbsp
• Tomato puree                                1/2 cup
• Sliced green chilies                       few
• Chili powder                                 1 tsp
• Turmeric powder                         a pinch
• Dhania powder                           1 tbsp
• Cumin powder (jeera powder)   1/2 tsp
• Garam masala powder               1 tsp
• Tomato sauce                              2 tbsp s
• Chopped coriander                     2 tbsp s
• Butter                                          2 tbsp
• Fresh cream                               2 tbsp s
• Mustard oil                                1 tsp
• Salt to taste

Process

Soak urad dal and rajma in water over night. Boil both dals adding 1 tsp of mustard oil, a pinch of turmeric powder and required amount of water for 5 to 6 whistles in pressure cooker. Now take a pan add butter and melt it, add chopped onions, g&g paste, sliced green chilies and saute it well. Now add tomato puree and mix and cook for 5 to 6 mins. When done add cooked dals, chili powder, tomato puree, dania powder, jeera powder and garam masala powder. Mix all the items well and cook adding 1/2 cup of water. Finaly add chopped coriander, salt and fresh cream. Mix well and serve hot with phulka or with paratha.  

              

Chicken keema pulao

Chicken keema pulao

Ingredients

• Chicken keema                                 1/2 kg
• Basmati rice                                      3/4 kg
• Sliced onion                                      1 big cup
• Sliced green chilies                          8 nos
• Curd                                                  1 cup
• Chili powder                                    1 tbsp
• Ginger & garlic paste                      2 tbsp s
• Biryani masala powder                   1 tbsp
• Star anise                                         2 nos
• Shahi jeera                                      1/2 tsp
• Mint (pudina) leaves                       few
• Fresh coriander                             1/2 cup
• Lemon juice                                   2 tbsp s
• Salt to taste
• Oil 

Process

Fry onion slices in oil till golden brown and keep aside. Soak basmati rice in water for an hour. Take a mixing bowl and marinate chicken keema, curd, chili powder, salt, ginger & garlic paste and biryani masala powder for an hour. Now take a pan and add 3 to 4 tbsp s oil and heat. Now add star anise, green chilies and shahi jeera fry for 1 min and add marinated chicken. Cook till water evaporates and oil separates from chicken masala. Now add rice, fried onion slices, mint leaves, coriander (chopped), mix well and add required amount of hot water(4 glasses) to rice. Add salt and lemon juice and cook by covering lid. Stir frequently. Cook till rice is soft. Now, Chicken keema pulao is ready to serve.

Chicken fry

                                                             Chicken fry

Ingredients

• Chicken pieces                              3/4 kg
• Onion slices                                  2 big cups
• Green chilies slices                      10 nos
• Karepatta (curry leaves)              few
• Ginger                                          1 inch piece
• Garlic cloves                                10 to 12
• Poppy seeds (khus khus)             1 tbsp
• Cloves                                          4 nos
• Cardamoms                                 4 nos
• Dalchini stick                             1/2 inch
• Black cardamom                        1 nos
• Star anise                                   1/2 nos
• Dry red chilies                           8 nos
• Oil                                              4 tbsp
• Sugar                                         a pinch
• China salt                                  a pinch
• Tandoor chicken masala          11/2 tbsp
• Salt to taste 

Process

Take a pan, fry 1/2 cup of onion slices, chili slices and curry leaves with 1 tbsp oil for few mins in a low fire and set aside. Now  make a smooth paste of ginger, garlic, chilies, poppy seeds, cardamoms, cloves, dalchini, black cardamom and star anise. Add remaining oil in pan and fry remaining onion slices till golden brown, now add above masala paste and saute till oil separates from masala. Now add chicken, salt, sugar, and shina salt and cook in a lower flame till the water evaporates. Now 1/2 cup of water and cook by covering the lid till chicken is soft. Now open the lid and fry chicken adding tandoor masala and previously fried onion slices along with curry leaves and green chili slices. Mix well and toss chicken till oil separates from it. Now off the flame and serve hot with steamed rice or phulka.