Chicken chaska maska

Chicken chaska maska

Ingredients

• Left over chicken curry with gravy                    1 big cup
• Sliced onions                                                      1 1/2 cup
• Sliced green chilies                                            10 nos
• Chopped tomatoes                                             1/2 cup
• Chopped curry leaves                                         few
• Eggs                                                                   5 nos
• Tandoor chicken masala powder                     1 tbsp
• Salt to taste

Process

Place a pan on the stove, pour 1 tbsp oil and heat. Now slightly mash the left over chicken curry and keep aside. Now fry chopped curry leaves,sliced onions and sliced green chilies till golden brown. Then add tomatoes and saute. Now add salt and eggs. Mix well and cook in a lower flame. Now fry all the items in the pan well and then add tandoor masala powder and fry. Now add slightly mashed chicken curry to it. Mix well and saute it. Cook it for 10 to 12 mins in a lower flame and finally add chopped coriander. Now yummy, delicious and easy chicken chaska maska is ready to serve and eat with roti or with steamed rice.   

Egg less Sponge cake

Egg less Sponge cake

Ingredients

• Maida                                                          2 cups
• Milk powder                                                1 cup
• Sugar powder                                              1 cup
• Milk                                                             1 cup
• Fresh cream                                               1 cup
• Ghee                                                           1 tsp
• Baking soda                                               1/2 tsp
• Baking powder                                          1/2 tsp
• Lemon juice                                              5 drops
• Salt a pinch

Process

Take a mixing bowl and strain maida with baking soda and baking powder with a strainer and keep aside. Mix well all the remaining items with a mixer grinder adding one after another. Now transfer the batter in to a bowl. Now slowly add maida mix with the batter. Mix well and rest it for 5 to 6 mins. Now grease the baking tray with ghee and pour the cake mix in to it and bake it in a (180 degrees preheated) oven for 20 to 30 mins. Cool the cake and cut in to pieces. 

Baking cake in a pressure pan-- Preheat the pan in a lower flame. Now grease round cake tray and pour cake batter. Cover it with the lid and do not use whistle. Bake the cake in a lower flame. 

Check the cake after 20 mins, if not done cook it for another few mins.

Now yummy and mouth watering sponge cake is ready to serve and eat.

           

Anda Bhurji

Anda Bhurji

Ingredients

• Boiled eggs                                        6 nos
• Chopped onions                                1 cup
• Chopped spring onions                    1 cup
• Chopped tomatoes                           1/2 cup
• Chopped fresh coriander                1/2 cup
• Chili powder                                   1 tsp
• Garam masala powder                  3/4 tsp
• Oil                                                 3 to 4 tbsp s
• Salt to taste

Process

Place a bowl and grate boiled eggs and keep aside. Place non stick pan on the flame and pour oil. Heat oil and fry chopped onions with a pinch of salt till golden brown. Then add chopped spring onions and saute well in a low flame for 5 mins. Now add chopped tomatoes and saute for 10 mins in a low flame. Then add chili powder, garam masala powder and salt. Mix well and saute. finally add grated boiled eggs to the pan. Mix and saute the contents smoothly for another 5 to 10 mins in a low flame. Now add chopped fresh coriander and serve. Now yummy and healthy anda bhurji is ready to eat with roti or with steamed rice. 

Coconut stuffed Lady's finger

Coconut stuffed Lady's finger

 Ingredients

• Lady's fingers (fresh) medium size                     25 nos
• Grated coconut (fresh)                                        1 cup
• Fresh chopped coriander                                    1/2 cup
• Chili powder                                                        1 tsp
• Coriander (dhania powder) powder                   1 tbsp
• Cumin powder (bhuna jeera powder)                1/2 tsp
• Punjabi garam masala powder or any masala  1 tbsp
• Oil                                                                       3 to 4 tbsps
• Salt to taste 

Process

Place a mixing bowl and add all above ingredients with 1 tbsp oil except lady's fingers. Mix all items well in the bowl and keep aside. Rinse lady's fingers and remove head and tail portions of each lady's finger and give a straight cut to each finger. Now fill masala mixed grated coconut mix inside each finger and keep aside. Now place a non stick kadai on the stove and pour 3 tbsp s oil and heat. Now add masala filled lady's fingers to oil. Cook fingers in a low fire closing lid. After 5 mins turn fingers and cook closing lid. Remove lid after 10 to 15 mins and  fry lady's fingers till golden brown. Now tasty and yummy fried masala fingers are ready to eat with roti or with rice.  

                                                                

Soya (meal maker) with makhani gravy (Restaurant style)

Soya with makhani gravy

Resturant style

Ingredients

• Fried onion paste                                  1 cup
• Tomatoes medium size                         6 to 8 nos
• Soaked soya (meal maker)                  1 cup
• Green guard 2 inch pieces                 8 nos
• Capsicum 1 inch cubes                      1/2 cup
• Slit green chilies                                 6 nos
• Roasted kasuri methi                          1 tbsp
• Ginger and garlic paste                      1 tbsp
• Garam masala powder                        1 tsp
• Chili powder                                        1 tsp
• Sugar                                                    1 tsp
• Butter                                                   2 tbsp s
• Fresh cream                                        4 tbsp s
• Salt to taste

Process

Boil tomatoes and remove skin and make a smooth paste with 1 inch ginger, 1/2 tsp chili powder and salt a pinch. Fry onion slices with 1 tsp oil and make a paste. Soak soya balls in hot water for an hour, squeeze water from soya balls and again soak in normal water. Take a pan, add butter and 1 tbsp oil and saute onion paste till golden brown. Then add g & g paste and saute. Now add tomato puree and cook till it thickens. Now add water squeezed soya balls and green guard pieces and mix well in a lower flame. Now add chili powder, sugar and salt. Mix well and cook in low flame. Now add 1 big cup of water to the gravy. When gravy starts boiling close the lid and cook till soya is soft. Gravy should be medium thick. Now add capsicum cubes, slit green chilies, crushed and roasted kasuri methi. Mix well and add 2 tbsp s gravy to fresh cream and mix. Now add this gravy mixed fresh cream to soya sabji. Other wise we will not get right texture of gravy. Add garam masala powder and add little quantity of water if needed. Mix well and cook for 1 to 2 mins and off the flame. Now healthy, yummy, delicious and tasty restaurant style soya makhani gravy is ready to eat with steamed rice or with roti.

Rasgullas with creamy custard

Rasgullas with creamy custard

Ingredients

• Prepared vanilla custard                            1 big cup
• Fresh cream                                               1 small cup
• Baby rasgullas                                           20 to 25 nos
• Pomegranate                                             1 cup

Process

Take a mixing bowl, add chilled custard and beat well for 10 mins. Now add fresh cream to it and again beat well. Now transfer the contents in to serving bowl and garnish with baby rasgullas and pomegranate as shown in the picture. Chill it in fridge and yummy, creamy rasgullas are ready to serve.

Process of rasgullas

Heat 1 lt cow milk and when milk starts boiling add 1 cup fresh curd to it. After 10 mins we will get panner. Remove water from panner with the help of a strainer for an hour. Now mash panner in a plate well for 10 to 15 mins till ghee separates from panner. Now add 1 tbsp semolina (suji) and mix well. Now make small round balls and keep aside. Boil 1 cup of sugar with 3/4 lt water for 5 mins in a bowl. Add panner balls to sugar syrup and cook in a lower flame for 15 mins by closing the lid. Off the flame and hot, smooth rasgullas are ready. 

Green guard masala (Restaurant style gravy)

Green guard masala

(Restaurant style gravy)

Ingredients

• Green guard                                  8 to 10 nos(2 inch pieces)
• Chopped onion                             1 big cup
• Cumin seeds(jeera)                      1 tsp
• Ginger garlic paste                      1 tbsp
• Tomato chopped                          1/2 cup
• Tomato puree                              1 cup
• Turmeric powder                        a pinch
• Chili powder                               1 tsp
• Coriander powder                      1 tsp
• Cumin powder                           1 tsp
• Any curry masala powder         1 tbsp
• Roasted kasuri methi                1 tbsp
• Sugar                                         a pinch
• Milk                                          1 cup
• Cream or malai                        1/4 cup
• Salt to taste

Process

Peel skin from green guard and make 2 inch size pieces. Take a pan, heat it and add 3 tbsp s oil. Saute cumin seeds and then add chopped onions and fry till golden brown in a low fire and add and fry g &g paste. Add chopped tomato and saute well. Now add all the masala powders except curry powder. Fry well in low flame for 5 mins and then add tomato puree and toss. Cook well for 5 to 10 mins and add sugar and green guard pieces and mix well. Cook well for few mins. Now add 1 cup water and add salt and bring to boil. Now mix 1 tbsp boiled masala gravy in 1 cup of milk and mix well. Now add this mixed masala gravy milk to the gravy boiling in the pan. Cook well in a lower flame and finally add any curry masala powder and cream to gravy. Mix well and cook for another few mins and off the flame. Add 1 tbsp roasted and crushed kasuri methi  and close the lid. Now yummy and delicious restaurant style green guard curry is ready to serve and eat with roti.

Note- We can use panner or eggs or any vegetable instead of green guard. 

                               

Mirch Baingan masala

Mirch Baingan masala

 Ingredients

• Small size brinjals                                    6 nos
• Long green chilies                                   6 nos
• Chopped onions                                       1 cup
• Ginger garlic paste                                 1 tsp
• Mustard seeds                                         1/2 tsp
• Cumin seeds                                           1/2 tsp
• Methi seeds                                            1/2 seeds
• Kala jeera                                              1/4 tsp
• Chopped karepatta                               1 tbsp
• Turmeric powder                                  a pinch
• Chili powder                                         1 tsp
• Dhania powder                                    1 tsp
• Jeera powder                                       1 tsp
• Coconut grated                                   1/2 cup
• Peanuts roasted (skinless)                1/4 cup
• Till (roasted)                                      1/4 cup
• Tamarind pulp                                    2 tbsp s
• Jagger y                                              2 tbsp s
• Salt to taste

Process

Take a pan on the flame, 4 tbsp s oil and heat. Now give slit to green chilies and give 4 slits to brinjals. Fry brinjals and green chilies in oil in low flame for 10 to 15 mins and keep aside. Now make a smooth paste of coconut, peas and till adding water and keep aside. Now saute mustard seeds, cumin seeds, methi, kala jeera and karepatta in rest of the oil. Fry till mustard starts cracking, add chopped onions and g & g paste and saute till golden brown. Add haldi powder, chili powder, dhania powder, and jeera powder to fried onions. Cook for 5 to 6 mins in a lower flame and then add coconut paste to it. Saute well in low flame till oil separates from masala by closing lid. Now add fried brinjals and chilies to masala and mix well. Now add 1/2 cup water and cook well by closing lid for 10 to 15 mins. Now open the lid and add tamarind pulp and jaggery and salt to taste. Mix well and cook for few mins. Now yummy mirch baingan ka sabji is ready to serve.  

      

Nalla karam Pesarattu

Nalla karam Pesarattu

Ingredients

• Nalla karam (black gun powder)               2 tbsp s
• Moong dal with skin                                  1/2 cup
• Moong dal without skin                            1/2 cup
• Ginger                                                       1 inch piece
• Green chilies                                            8 to 10
• Chopped onions                                       1 cup
• Cumin seeds                                            2 tsp s
• Oil                                                           1/2 cup
• Salt to taste

Process

Rinse and soak both dals with water for 1 to 2 hours. Remove water from dals (do not remove skin) and add to mixer grinder jar. Now add 1/2 inch ginger piece, 5 to 6 green chilies and 1 tsp cumin seeds to soaked dal in mixer jar. Make medium smooth batter (medium thick batter) adding required amount of water. Add salt to taste to batter. Now mix chopped onion, 1 tbsp chopped ginger, 1 tbsp chopped green chilies and 1 tsp jeera (cumin) in a mixing bowl. Now heat non stick tava in a lower flame, spread 1 /2 cup of batter on it. Now higher the flame and spread 2 to 3 tbsp s of onion mix over pesarattu. Spread 1 tbsp s oil around the pesarattu. Now lower the flame and spread 1 tsp nalla karam (black gunpowder) (which is easily available in market) over pesarattu. Cook till golden yellow and serve with coconut chutney and besan chutney.

Note- We can spread 1 tsp greated panner or grated cheese over each pesarattu.

Tangy Tomato Mutton

Tangy Tomato Mutton

Ingredients

• Mutton pieces                                 1/2 kg
• Mutton keema                                1/4 kg
• Onion chopped                              1 big cup
• Tomato chopped                           1 cup
• Lemon juice                                  1 tbsp
• Curd                                              1/2 cup
• Ginger & garlic paste                  1 tbsp
• Mint leaves                                  2 tbsp s
• Fresh coriander chopped           3 tbsp s
• Haldi                                          a pinch
• Chili powder                             1 tsp
• Mutton masala powder            1 tbsp
• Dhania powder                        1 tsp
• Jeera powder                          1/2 tsp
• Bay leaves                              2 nos
• Cardamoms                            2 nos
• Cloves                                    2 nos
• Dalchini stick                        1 inch
• Black cardamom                  1 nos
• Stat anise                              1 nos
• Oil                                         3 tbsp s
• Salt to taste

Process

Take a non stick cooker, add oil and add whole garam masala with bay leaves and saute. Now add chopped onion and fry till golden brown. Add g&g paste and saute well. Now add mutton pieces, saute for few mins and then add all masala powders and toss for few mins. Now add chopped tomatoes and mix well and cook in low flame. Add mint leaves with fresh coriander and mix well. Now cook all the ingredients till oil separates from mutton. Now add curd and cook well for 10 to 15 mins in low flame. Finally add mutton keema and mix well and cook for 10 to 15 mins in low flame. Now add 250 ml water and close the lid and cook for 5 whistles in cooker. When mutton is soft add lemon juice and serve  hot with roti or steamed rice. Now yummy and delicious tomato tangy mutton ka sabji is ready to eat and serve.

Ajwain Cheese Paratha

Ajwain Cheese Paratha 

 Ingredients

• Wheat flour (atta)                             1 big cup
• Gram flour (besan)                           2 tbsp s
• Carom seeds (ajwain)                       1 tbsp
• Curd                                                  4 tbsp s
• Kasuri methi                                     2 tsp s
• Oil                                                     3 tbsp s
• Turmeric powder                              a pinch
• Jeera (cumin) powder                      1 tsp
• Garam masala powder                     1 tsp
• Chili powder                                    1 tsp
• Sugar                                               1 tsp
• Salt to taste
• Processed cheese (grated)              1/2 cup
• Butter                                              1/4 cup

Process

Take a mixing bowl, add all the above ingredients except cheese and butter. Mix well all items and then make a smooth medium tight dough by adding required amount of water and keep aside for rest for 30 mins. Now make small round balls and stuff 1 tsp grated cheese inside each ball. Now heat tava and spread cheese stuffed ball in to round shape paratha carefully. Fry each paratha both sides till golden brown adding 1 tsp butter both sides. Now serve yummy and tasty ajwain cheese paratha with fresh sweet curd or with any special curry.  

       

Custard cake with coffee (egg less)

Custard cake with coffee (egg less)

Ingredients

• Egg less sponge  round cake                          1/2 kg (1 nos)
• Prepared vanilla custard                                  1 big cup
• Fresh hung curd                                               1/2 cup
• Fresh mashed panner                                       1/2 cup 
• Fresh whipped cream                                       1 1/2 cup
• Coffee powder                                                   4 tbsp s
• Sugar                                                                 2 tbsp s

Process

Cut round sponge cake in to 3 pieces of 1 inch height each. Whip  prepared custard well for 5 mins. Now add hung curd and mashed panner to it and again whip well. Now add whipped cream to it and mix well and keep aside. Boil 200 ml of water and add and mix 2 tbsp s coffee powder and 2 tbsp s sugar well and let it cool. Now place a round tray, keep one round piece of cake and sprinkle 4 tbsp s of coffee liquid over the cake. Now Spread 1 cup of whipped custard mix over the coffee soaked cake. Now keep another coffee liquid soaked cake over the custard mix. Now spread 1 cup custard mix over the coffee soaked cake. Now keep third coffee soaked cake over the custard mix and finally spread remaining custard mix over the cake. Finally sprinkle 1 to 2 tbsp s coffee powder over the cake with the help of a strainer. Now freeze it for 3 to 4 hours and serve chill. Now yummy, delicious and very very tasty coffee custard cake is ready to serve and eat.

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.