Recipe, Cooking and Mobile Reviews

Mysore Dosa - Special Chutney Recipe

2021-03-22T09:00:00.001+05:30

Friends, here is another red chutney recipe, but this one is the special chutney which is used in making mysore dosa. If you have had mysore dosa, you will see the dosa inner side is coated red in color, even the mysore masala dosa comes with red masala.

The secret of turning everything yummy red is here. The Mysore Dosa special Chutney.

Still waiting.....? For What.......? Let's Begin.......

Ingredients & Steps:

Take a mixer grinder.

Add 1/2 cup chana dal (roasted - split bengal gram)
Add 3 dry red chilli
Add 1 tbsp lemon juice
Add salt as per taste
Add water (as required for consistency)

Grind and blend to get a smooth paste. This paste is used over the dosa batter and also mixed with the masala while cooking it, to give them the taste and red color. It is also served along with mysore dosa as a chutney, one chutney so many uses. Try it.

Mysore Dosa Special Chutney is ready.

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Red Chutney - Recipe

2021-03-21T09:00:00.053+05:30

Friends, I hope you all are enjoying the different chutney recipes, if you are then do subscribe and follow my blog for new recipes, this way you will never miss the new recipe I put into my blog on a daily basis.

Well, here is another recipe for chutney, it is called the red chutney, so let us see how to make this red chutney, Let's Begin..........

Ingredients & Steps:

Heat up a pan.

Add 5 tbsp oil
Add 2 tbsp sesame seeds (til)
Add 1/2 cup onions (chopped)
Add 6 cloves of garlic
Add 5 - 6 curry leaves

Toss and cook for 2 - 3 minutes while stirring and making sure onions do not get brown.

Transfer the contents in a mixer grinder.

Add 1 cup coconut (freshly grated)
Add 10 - 12 dry Kashmiri or Byadagi red chilli (soaked for 3 - 5 hours)
Add 1 small piece of tamarind (Imli)
Add 3 tbsp channa dal (roasted)
Add salt as per taste
Add 4 - 5 tbsp water

Grind properly, to get a semi thick paste.

Red Chutney is ready.

Tomato Onion Chutney - Recipe

2021-03-20T09:00:00.077+05:30

Hello Friends, here is another chutney recipe as promised. The tomato and Onion chutney is a fusion chutney which is a must go with our south indian platters, the tangy tomato and spicy onion adds another flavor to those fusion dishes. Let's Begin.......

Ingredients & Steps:

Heat up a pan.

Add 5 tbsp oil
Add 1/2 tsp heeng (asafoetida)
Add 1 tsp urad dal
Add 2 dry red chilli
Add 2 tsp mustard seeds

Saute for a minute or until the dal starts getting brownish.

Add 2 tsp jeera (cumin seeds)
Add 6 cloves of garlis
Add 1" ginger
Add 8 - 12 curry leaves

Stir again for 1 - 2 minutes

Add 1 cup onion (diced)
Add 1 green chilli

Toss it for another 2 minutes.

Add 2 cup tomato

[TIP: Ration of Onion : Tomato will always be 1:2]

Add salt as per taste
Add 1 tbsp (heaped) tamarind pulp

Mix properly and toss well.

Cook for 10 - 12 minutes, until tomatoes are soft and mashy.

Once done, let it cook down a little bit.

Take a mixer grinder and transfer the cooled down ingredients in it.

Grind to get a semi thick paste, without using any water.

Since this chutney has all cooked ingredients, thus further tempering is not required.

Tomato Onion Chutney is ready.

Self Life: 3 - 4 days

Cloud Kitchen - Everything you wanted to know

2021-03-15T07:00:00.017+05:30

Cloud Kitchen - An Overview.

Cloud kitchen (likewise referred to as a delivery-only dining establishment, online kitchen, darkness kitchen, commissary kitchen, ghost kitchen or even dark kitchen) is actually an expert cooking as well as food preparation center collection for the prep work of delivery-only dishes.

Nevertheless, a cloud kitchen area varies coming from an online dining establishment because a ghost kitchen area isn't always a dining establishment brand name by itself as well as might include kitchen area as well as centers for greater than one dining establishment brand name.

A cloud kitchen includes the kitchen area devices as well as centers required for the prep work of dining establishment dishes however has actually no eating location for walk-in clients. Ghost kitchen areas have actually become a company design in reaction to the fast development in customer need for dining establishment, as well as the reduced cost sets you back sustained by utilizing kitchen area centers situated beyond high-rent, high-foot-trafficked metropolitan places.

Utilizing a ghost kitchen area enables developed dining establishments along with dining-in solution to broaden their shipment procedures without including tension to the current kitchen area, maximizes car vehicle auto car park taken due to the shipment cars, as well as enables all of them to go into brand-brand new communities at reduced expense.

A private eatery / cafe / restaurant / bistro / establishment can easily establish a cloud kitchen area to begin their very personal brand name, which is actually related to their very personal on the internet dining establishment. One may decide to launch a ghost kitchen area since configuration sets you back are actually reduced, as well as the moment taken is actually much shorter, compared to for a kitchen area that likewise offers a walk-in dining establishment. It may get just 3 or even 4 full weeks.

Because of the cash conserved through certainly not possessing a dining-room as well as certainly not employing staff, ghost dining establishments have actually considerably reduced above (also considering the cost of running a shipment solution or even the charges billed through 3rd party shipment business like Swiggy, Zomato, Grubhub as well as Caviar) as well as therefore greater revenue scopes.

Without a brick-and-mortar eating place to remodel, front-of-house personnel, as well as report food selections to reprint, business can easily likewise try brand-brand new brand names as well as foods along with much less initiative as well as cost.

Everything you should learn about CLOUD KITCHEN as well as brand-brand new modern technologies?

In March 2020, when the pandemic led to accomplish lockdown, no one understood that it will have actually such major monetary ramifications. Some of the fields that was actually terribly reached was actually Meals & Drink, which caused the increase of a sensible principle which aided masses take pleasure in restaurant-like meals in the home as well as produced it less-stressful for foodpreneurs. The principle is actually named CLOUD KITCHEN as well as professionals can easily foresee it as the potential of the meals sector.

Exactly what carries out CLOUD KITCHEN?

CLOUD KITCHEN or Shadow kitchen area, likewise referred to as Ghost Kitchen, describes a spot where meals is actually equipped as well as supplied at door, where the order or purchases made is via a phone call or web or an app.

Exactly just what creates it different - from bistros?

Mainly, they don't provide dine-in companies. They are actually mostly into cooking and also shipping or even connect up along with meals purchasing websites including Swiggy, Zomato, Eat Out and so on.

Advantages and disadvantages of managing a CLOUD KITCHEN.

Many owners, has pointed out, "The best apparent profit of a ghost kitchen or cloud kitchen compared with a conventional dining establishment is actually the lesser obstacle to access as well as lesser on-going sets you back. Among the largest benefits is actually the ability to intended a number of sectors of the marketplace concurrently. You may be managing a number of brand names away from the exact very same kitchen area, as well as providing various demographics together, while gaining from economic situations of range around the brand names.

It additionally enables a lot extra versatility. Examining what is functioning, as well as exactly just what isn't really, cloud kitchen may continuously reassess exactly just what they are actually delivering. All of this brings about lesser sets you back, much a lot better effectiveness as well as lowered dangers. The shortage of bodily storefront creates it tough to develop an organic fanbase for the brand name. There's additionally a primary reliance on aggregators to assist in shipping creating it important to build an private electronic existence.

The curator's need to supply adventure in a container is actually additionally an obstacle as it depends certainly not merely on the product packing yet additionally the care along with which the food items is actually provided."

The most significant problem of Cloud Kitchen.

Many owners and restaurant managers practicing cloud kitchen, claims, "The major problem is actually to maintain top notch quality, while attempting to develop a visibility in a somewhat over congested market. Our team have actually knew that a bulk of the consumers are actually thus cost delicate that support ends up being indirect. There's a chance to locate the greatest bargain then, thus if our team are actually using a 15% discount rate as well as the upcoming finest electrical outlet is actually incorporating a promo code or even a giveaway, these consumers do not hesitate prior to changing. And afterwards you enter into a pattern of using much more price cuts to obtain the consumers."

Discussing the post-covid market circumstance, with those managing business for much more than a year along with a cumulative of cooks, pastime cooks, gourmands of alright food items, "Unfortunately the Covid relevant downturn in service has actually possessed a big ramification as purchases have actually been actually near to nil as well as much smaller functions like ours are actually very depending on the large aggregators to obtain presence as well as outreach." It was proposed, "They had to consider minimizing the commissions they draw from cloud kitchen as certainly there certainly are actually no techniques our team can easily shown up of the reddish if this proceeds. All of this helps make survival very complicated."

Exactly just what it needs to operate a CLOUD KITCHEN?

While beginning a CLOUD KITCHEN seems like a very easy event, yet it additionally requires min outlining that include, meals security (FSSAI) certificate, wellness/profession certificate, fire certificate, contamination certification, Certification of Ecological Clearance (CEC), PFA Action Clearance Certification, Signs certificate, Evening Procedures Certificate as well as GST sign up.

Why is actually CLOUD KITCHEN a smart option?

The pandemic caused a surge in the lot of cloud kitchen since it is among the best affordable method indicated of helping make revenue in the food company. Many managers of cloud kitchen, feel that it is actually everything about meals and also absolutely nothing at all happens in between you and also meals. You do not have to stress over dining table administration, area, design, and so on, which additional spares your company operating price. "The principle additionally asks for lower room & personnel that is actually operating its company along with a scalp cook and also 2 sustaining personnel and also handles a lowest of 20-30 purchases on weekdays.

What is the future of of cloud kitchen?

Other than cloud kitchen, brand-brand new modern technologies are actually being made use of making eating a secure knowledge. For instance, AI-enabled contactless self-checkout systems like Fastor, which is actually assisting dining establishments & various other meals spots perform their routine functions along with absolutely no get in touch with and also 100% safety and security.

This offline to on the internet innovation is actually created as though clients definitely would not require a tangible food selection memory card, they can easily merely utilize their special QR code positioned on the dining table to instantly be actually administered to the food selection without also downloading and installing any type of application, and also spot their purchase electronically. And also.

However this is actually exactly just what lifestyle is actually helped make of-new difficulties and also developments based upon all of them. Always keeping all of safety and security procedures in location, cloud kitchen has actually designed ‘hybrid events' which deal the most ideal of each globes - on the internet and also offline. Nevertheless, factors should be actually performed in different ways in the ‘new normal.'

Peanut Chutney - Recipe

2021-03-13T09:00:00.061+05:30

Hi Friends, as promised I am back, yet again with another chutney recipe. What is it? Well, the most yummy Peanut Chutney. So without wasting any time Let's Begin........

Ingredients & Steps:

Heat up a pan

Add 5 tbsp oil
Add 2 tsp cumin seeds (jeera)
Add 5 - 7 curry leaves
Add 2 cloves of garlic
Add 1/2 tsp heeng (asafoetida)
Add 1/2" ginger
Add 2 cup peanuts

Roast the peanut for almost 5 minutes.

Peanuts will start popping and cracking.

At this point switch off your flames and transfer the ingredients on a plate and let them cook down completely.

Take a mixture grinder.

Add 1 cup coconut
Add 1 green chilli
Add 1 small piece of tamarind (imli)
Add All the roasted peanut along with other ingredients which have cooled down
Add salt as per taste
Add 1 cup water

Grind well to get a paste. Keep it in a serving bowl and let us prepare the tempering.

Heat up a pan.

Add 2 tbsp oil
Add 3 dry red chilli
Add 2 tsp fine mustard seeds
Add 7 - 10 curry leaves

Stir properly and when the mustard seeds starts popping, pour the content of the pan on top of the chutney. Mix once properly.

Peanut Chutney is ready.

Green Coconut Chutney - Recipe

2021-03-12T09:00:00.088+05:30

Friends, after I posted the recipe of coconut chutney, lot of my followers emailed me to share recipes of other variety of chutneys.

Today when many like to eat fusion foods, hence street food vendors, eateries and even restaurants are serving many food items with different kind of chutneys.

For Coconut Chutney Recipe - CLICK HERE

For Chana ki Chutney (Indian Hummus) Recipe - CLICK HERE

For Coriander and Tamarind Chutney Recipes - CLICK HERE

I am going to share another recipe of green coconut chutney, keep following my blog as I would be sharing more different kind of chutney recipes in the coming few days, starting today. Let's Begin........

Ingredients & Steps:

Heat up a pan and cook in low flame.

Add 1 tbsp oil
Add 2 cups coconut (freshly grated)
Add 1 cup coriander leaf
Add 1/4 cup mint leaf

Stir and cook for 3 to 4 minutes, making sure the leafs do not get brown.

Once all the ingredients becomes little soft and tender.

Put them in a mixer grinder.

Add 1" ginger
Add 1 green chilli
Add 10 - 12 curry leaves
Add 2 tbsp channa dal
Add 1 small tamarind (Imli - optional)
Add salt as per taste
Add 4 tbsp water

Grind everything properly to get a thick paste.

Take the chutney out in a serving bowl.

To complete the chutney we need to temper (tarka) the chutney.

For Tempering, take a pan (tarka pan)

Add 2 tbsp oil
Add 2 tsp urad dal
Add 2 dry red chilli
Add 1 tsp chana dal
Add 2 tsp small mustard seeds
Add 7 - 10 curry leaves

Once the oil is hot and mustard seeds starts popping. Pour the ingredients on top of the chutney, stir once to mix.

Green Coconut Chutney is ready.

Coconut Chutney - South Indian Recipe

2021-03-11T07:00:00.082+05:30

We all have eaten the most famous, healthy and widely available south indian dish, idli and dosa. Today these few south indian dishes are considered to be the best breakfast recipe, and they are served with different chutney (sauce).

The most common and traditional chutney is the coconut chutney, without which IDLI or DOSA would be nothing. Let us see how we can make coconut chutney. Let's Begin.......

Ingredients & Steps:

Take a mixer grinder.

Add 2 cups coconut (freshly grated)
Add 2½ tbsp chana dal (roasted)
Add 1 tbsp peanuts (roasted)
Add 1 green chilli
Add 1" ginger
Add 1 small tamarind
Add salt to taste
Add 3/4 cup water (as per consistency)

Grind everything to get a paste.

Take it out on a serving bowl.

To complete the chutney recipe we need tempering (tarka)

Thus, heat up a pan.

Add 2 tbsp oil
Add 2 dry red chillies
Add 2 tsp mustard seeds
Add 2 tsp urad dal
Add 1 tsp chana dal
Add 10 - 12 curry leaves

Stir properly, as soon as mustard seeds starts popping. Take the pan near the serving bowl were coconut chutney is kept and pour the ingredients from the pan directly on top of the chutney.

Stir once to mix.

Coconut Chutney is ready.

Coleslaw Salad - Cabbage Recipe

2021-03-10T07:00:00.084+05:30

Coleslaw Salad is an easy preparation of salad using cabbage as the main ingredient. The term coleslaw came from the dutch term KOOL-SLA were kool is derived from a Latin word COLIS which means cabbage, and sla means salad in dutch.

A very easy, quick yet mouth watering recipe containing cabbage and salad dressing which consist of vinaigrette or mayonnaise.

Get hold of a big bowl guys and let us make this yummy salad. Do note that this same salad can be put in between breads and grilled with some butter and cheese to make a yummy coleslaw sandwich. Let's Begin .......

Ingredients & Steps:

Take a big mixing bowl.

Add 1 cup green cabbage (fine shredded)
Add 1/2 cup purple cabbage (if available - fine shredded)
Add 1 cup carrots (fine shredded)
Add 1/4 cup capsicum (red, green, yellow - fine julienne cut or shredded)
Add 1 tbsp onion (grated)
Add 1/4 cup green part of spring onion (chopped - optional)
Add 1/4 cup cucumber (shredded - optional)
Add 1/2 cup mayonnaise
Add 4 tbsp milk (optional - if mayonnaise is too thick)
Add 1 tsp mustard powder
Add 1/2 tsp black pepper powder
Add salt as per taste
Add 2 tsp sugar
Add 1 full lemon juice (Alternate: 1 tsp vinegar or apple cider vinegar)

Mix everything properly with a help of a fork, lift it and fold it so that all the spices get mixed properly.

Coleslaw Salad is ready.

Serving Size: 2 people

Self Life: 24hrs to 48hrs, if stored in refrigerator.

Potato Papad - Recipe

2021-03-09T07:00:00.064+05:30

I have been telling this in many of my posts and articles related to recipes, that potato is a versatile vegetable. It is used with other vegetables to give the dish an unique flavor and is also used as a solo to prepare so many tasty and yummy dishes.

Today I have a similar yummy recipe for everyone. Potato Papad or Aloo Papad. We Indians know what a papad is and I don't think I need to elaborate on the history and theology about papad, so without wasting much time, Let's Begin..........

Ingredients and Steps:

Take a big mixing bowl.

Add 6 potatoes (boiled, peeled, grated and mashed)
Add 1 tsp cumin powder
Add 2 tsp red chilli flakes
Add 1 tsp salt
Add 1 tbsp coriander leaves (fine chopped)

Mix everything properly and form a dough.

Grease two (2) big size (same size) plastic sheets.

Make a ball out of the mixture dough.

Place it on the greased plastic sheet, cover it with the other greased plastic sheet.

Press it firmly with a steel plate to flatten it.

You can also use a rolling pin to flatten the mixture balls to a thin size.

Take out all the flatten papad out of the plastic sheets and dry them in sunlight and heat from sun, for minimum 2 days.

Aloo Papad or Potato Papad is ready.

Fry them in hot oil, over high flames, to be served hot and fresh.

You can store the papad for minimum 15 days.

Veg. 99 - Chinese Starter Recipe

2021-03-08T07:00:00.179+05:30

Veg 99 is a chinese recipe usually served as a starter. It is a crispy, tangy, spicy, dry chinese style starter recipe. Legends states that, once upon a time a person mixed many different vegetables together, fried it and cooked it with some sauce and thus invented a new dish. Since he did not have a name to give to his dish, thus he called it Veg 99, stating that 99 (ninety nine) different items were used to make the dish.

Let us make VEG 99 at our home, and trust me friends, you would not require 99 items to make it. It is after all a fast, quick and easy to make recipe. Let's Begin........

Ingredients & Steps:

Take a bowl.

Add 1 carrot (fine chopped)
Add 75 g cabbage (grated, then fine chopped)
Add 50 g beans (fine chopped)
Add 2 onions (medium to big size, fine chopped)
Add salt as per taste
Add 1/2 tsp black pepper powder
Add 2 - 4 green chillies (fine chopped)
Add 4 - 5 cloves of garlic (fine chopped)
Add 1/2 tsp ginger garlic paste
Add 9 tbsp arrow-root powder
Add 7 tbsp maida (refined all purpose flour)

Mix and Mash properly.

Due to salt the raw vegetables will start releasing water.

After mixing and mashing for 1 - 3 minutes.

Add 1 tbsp water and knead

Keep adding 1 tbsp water until a soft dough is ready and everything binds together.

Once dough is ready, place the dough between two plastic sheets after sprinkling little arrow-root on the dough, so that it does not sticks to the plastic.

Flatten the dough, to 1/2 cm thickness, using a rolling pin and try keeping the shape square rather than circular.

Now cut rectangular shapes from the flattened dough with a distance of 1½ inch between two cuts.

Immediately take out each rectangular piece and fry them in medium hot oil for 5 - 6 minutes.

Take them out, let them cook down a little.

Now cut the fried rectangular pieces diagonally, to get triangle shape.

Heat up a pan (kadai) with oil for frying.

Fry these triangle pieces in hot oil and high flame for 1 - 2 minutes maximum, just to give them a golden look and make them extra crunchier and crispy.

Keep them aside.

Heat up a Wok or Pan. (Do not use non - stick pans)

Add 2 tbsp oil

Once oil is hot.

Add 3 - 4 green chillies (slit)
Add 6 - 7 cloves of garlic (chopped)
Add 7 - 9 curry leaves
Add 4 - 5 dry red chilli (cut into small pieces)
Add 1 inch ginger (chopped)

Stir fry for 15 - 20 seconds on high flame.

Add 1 tsp red chilli powder
Add 2 tsp fresh coriander (fine chopped)

Fry again for another 10 - 15 seconds.

Add 1 tbsp tomato sauce
Add 1 tsp chilli sauce (optional)
Add 1 tsp soy sauce
Add 1 tbsp spring onion (green part - chopped)
Add 1/2 tsp vinegar

Mix everything properly and cook for 30 - 35 seconds while stirring.

Add 1/2 cup water

Mix well.

Add 1 tbsp corn flour (slurry)
Add 2 pinch red food color (optional)
Add salt to taste

The preparation will would turn super silky in look.

Turn off the gas flames.

Add the fried vegetable triangles

Mix and stir properly, so that the sauce gets coated in all fried vegetable triangles.

VEG 99 is ready.

Garnish with some spring onion green.

OH!!! and by the way.......... this is a very rare recipe which you might not find everywhere.

White Chocolate - Recipe

2021-03-07T07:00:00.065+05:30

Hello Friends, if you all have seen my milk chocolate recipe then here is another recipe of white chocolate. I would insist and request that you see the milk chocolate recipe first and then check out the white chocolate recipe as the methods of preparing both are almost same. Hope you all will like it. Let's Begin........

Ingredients & Steps:

Heat up a cooking pot.

Add 1 glass water (or half fill the pot)

Bring the water to boil.

Once water starts boiling.

Place a heat resistant bowl on top. It could be a glass bowl or a steel bowl.

Make sure the bowl is not touching the water of the pot.

Lower your gas flame to low.

Add 1/2 cup or 6 tbsp virgin coconut oil

Melt the oil properly.

Add 1/4 cup or 3 tbsp powdered sugar

Mix and melt the sugar also, properly.

Add 2 tbsp or 1/2 cup milk powder

Mix well and cook until you get a smooth consistency. Make sure not to over cook.

Pour the white chocolate in silicon molds or ice trays.

Tap lightly to remove any air bubbles.

Refrigerate it for 30 - 40 minutes.

Do not put in freezer.

White Chocolate is ready.

Enjoy your home made chocolates and do not forget to FOLLOW and Subscribe.

Milk Chocolate - Recipe

2021-03-06T07:00:00.133+05:30

We all love chocolate, be it dark chocolate, milk chocolate or white chocolate, but the chocolate we buy from the market, many times hurt our pocket. Thus today I am sharing a quick and easy recipe of making chocolate at our home, which will not only be tasty but will also be less costly. Let's Begin.........

Ingredients & Steps:

Heat up a cooking pot.

Add 1 glass of water (Till half way of cooking pot)

Bring it to a boil.

Place a glass bowl / heat resistant bowl on top of this bowl, such that the bottom of the glass bowl does not touches the water (use a stand if required). - This set up is known as DOUBLE BOILER method, thus we would not require any oven or micro oven.

Now lower the flame to low.

Add 6 tbsp or 1/2 cup virgin coconut oil (alternate: coco butter, vegetable oil, vegetable shortening)

Heat and melt the coconut oil, while steering it.

Once coconut oil is completely melted.

Add 1/2 cup stained powdered sugar (grind regular sugar in a grinder to make powder, stain it to get the finest powder)

Keep steering so that no lumps form.

Cook until sugar melts.

Add 1/2 cup cocoa powder

Stir and cook, mix the cocoa powder properly.

Add 1/4 cup milk powder

Again stir well, mix and cook until you get a silky smooth flowing consistency.

Stop cooking and turn your flames off.

Add 1/4 tsp vanilla, orange, wine, rum, whiskey essence (optional)

Mix it over nicely.

Remove the glass bowl from the pot.

Take a silicon chocolate mold (available in market) - in case you do not have silicon molds then use your ice trays.

Fill the chocolate in the silicon mold or ice tray.

Tap slowly so that all air bubbles if any comes out.

You can even add almonds, raisins or other dry fruits as per your choice.

If you are adding any dry fruit then first fill the mold with little chocolate then put dry fruits (cut or crushed into small pieces) on top then pour chocolate until mold is full, this way the dry fruits will be inside the chocolate.

Once all the mold or ice tray is filled with chocolate, refrigerate it (do not freeze or put in freezer) for 20 to 30 minutes.

Milk Chocolate is ready.

Do not forget to check my white chocolate recipe.

Cheese Fondue - Recipe

2021-03-05T07:00:00.001+05:30

Cheese Fondue is a very famous dish had in places like Switzerland. Here the temperatures are low enough for one to consume high amount of fat and calories, it helps to keep body warm.

Fondue was accidentally invented by farmers who did not had much to eat. With all their left over cheese of different varieties and left over breads, they invented fondue. 'FONDUE' pronounced as "phon di uu".

Basically the left over cheese were melted in wine, in which where added some herbs and seasonings, then left over breads were toasted and these toasted breads along with left over veggies were dipped in warm melted cheese to be eaten.

Today Fondue has gained a lot of popularity and even comes in pre packed cartons. However they are too costly, so let us make fondue today and enjoy this yummy cheesy delicacy from Switzerland right in our home. It's easy just your left over cheese is what this recipe requires. Let's Begin...

Ingredients & Steps:

Heat up a pan

Add 1 cup water
Add 1/2 cup wine (optional)
Add 1/2 tsp garlic (chopped)
Add 1 tsp corn starch
Add 1 tsp apple cider vinegar or lemon juice (skip this step if using wine)

Stir and check thickness.

Fondue should become little thick, if it does not.

Add 2 tsp corn starch (slurry - mixed with little water)

Cook for 1 minute.

As soon as fondue looks little thick.

Switch off gas flame.

Then add different cheese.

Add 1/2 cup cheese spread
Add 1 cup processed cheese (grated)
Add 3/4 cup cheddar cheese (grated)
Add 1 tbsp mozzarella cheese (optional - if you want a pull in your fondue)

Keep whisking slowly.

turn on gas and keep flames low.

Once all the cheese melts.

Switch off your gas flame.

Transfer it in a fondue serving bowl which can be kept warm by keeping a tee light below.

Cheese Fondue is ready.

Serve it with some boiled broccoli and baby potatoes, some diced onions and square chunks of toasted bread. You can add fruits to the platter too. Most important - Do not forget to keep the pricks.

Chola Kulcha & Bhatura - Chickpeas Recipe

2021-03-04T07:00:00.001+05:30

Chola Kulcha / Chola Bhatura or Chole Kulche / Chole Bhature, is a well known food from the punjabi cuisine and a must street food of Delhi (capital of India). Though this dish has something which was not from India but today India is the largest harvester of the same.

Chola / Chole or as called in english Chick Peas or Garbanzo Beans, Indians also end up calling them dollars. Chickpeas originated from Mesopotamia in the Arabian Desert somewhere in the Middle East and dates back to 750 years or more, but today 7.1 million tons of chickpeas are produced in India which results or accounts to 64% of production done all over the world.

There are lot of dishes that can be made using chickpeas, different countries have different ways of using chickpeas for making eateries, like in Italy they have a famous dish known as "hummus" which are eaten with pita breads and in India the Punjabi community extensively used chickpeas or chola / chole and gave it a whole new taste and variety like Amritsari Chola, Pindi Chola & Punjabi Chola.

So let us see how to make Chola / Chole which is best had with Bhatura or Kulcha, so today we will make Chole Bhature and Chola Kulcha. I am breaking up the whole process of this recipe into three parts

1. How to make Kulcha / Kulche
2. How to make Bhatura / Bhature
3. How to make Chola / Chole (Chickpeas)

Let's Begin.....

How To make Kulcha:

Ingredients:

250g Maida (All purpose flour)
5g Salt
15g Sugar
10ml Oil
10g Dry Yeast
120ml Water
200g Sour Curd / Yogurt
Some fresh fine chopped coriander leafs

Preparing the Kulcha:

In a cup.

Take water
Add sugar to it
Let the sugar melt
Add yeast to it
Stir properly
Let it rest

Now in a mixing bowl.

Take Maida
Add Salt to it
Mix it properly
Then add Yeast & Sugar water
Add Curd / Yogurt
Knead the dough
Make a soft dough
Add Oil

Let it rest for proving, cover it with a cloth and leave it for 45 to 60 minutes.

Once dough has puffed up.

Grease your rolling station or platform with little oil, the place where you would be rolling the dough.
Make small balls out of the dough using a scrapper or a knife.
Put little oil on top of a ball
Put little coriander leaf
Start pressing from the center and spread it while turning sides to make a circular shape
Let it rest, cover it with a cellophane or plastic

(TIP: Spread more for a thin kulcha and less for a thick kulcha, thickness depends on how you want it to be).

Now we need to bake the kulcha (half cooked process)

You can use an oven to do so, I am showing you how to bake the kulcha without oven.

Take a deep pan (kadai).

Put 1 kg salt or dry sand to cover the base (you can re-use this)
Put a metal stand (will act as a separator)

Close the lid and hit on high flame for 15 minutes.

Put your raw kulch on a baking tray or plate
Place it inside the kadai on top of the metal stand

Close the lid and cook for 10 to 15 minutes.

When you see the kulcha puffing up, turn it for the other side to cook.

Both side once turns little brownish, take them out.

Kulcha is half ready, now time to dry fry it on a frying pan.

Heat a frying pan or tawa
Place your kulcha on it (bottom side down)
Put butter on top and turn it so that both sides gets evenly fried

KULCHA is ready.

(Note: The half cooked kulcha has a self life of 3 to 4 days, store it in a air tight box, wrapped in cotton cloth in a refrigerator).

How To make Bhatura:

Ingredients:

250g Maida (All purpose flour)
5g Salt
15g Sugar
10ml Oil
10g Dry Yeast
120ml Water
200g Sour Curd / Yogurt
Some fresh fine chopped coriander leafs

Preparing the Bhatura:

In a cup.

Take water
Add sugar to it
Let the sugar melt
Add yeast to it
Stir properly
Let it rest

Now in a mixing bowl.

Take Maida
Add Salt to it
Mix it properly
Then add Yeast & Sugar water
Add Curd / Yogurt
Knead the dough
Make a soft dough
Add Oil

Let it rest for proving, cover it with a cloth and leave it for 45 to 60 minutes.

Once dough has puffed up.

Grease your rolling station or platform with little oil, the place where you would be rolling the dough.
Make small balls out of the dough using a scrapper or a knife.
Put little oil on top of a ball
Start pressing from the center and spread it while turning sides to make a circular shape
Let it rest, cover it with a cellophane or plastic

(TIP: Bhatura are mostly thick)

Now time to deep fry

Take a kadai (deep frying pan)
Heat Oil in it (we need the oil to be super hot)
Deep fry the bhatura

BHATURA is ready.

(NOTE: The difference between Kulcha and Bhatura is, kulcha is baked then dry fried and bhatura is deep fried - my shortcut method to prepare both kulcha and bhatura at home).

How To make Chola (Chickpeas):

Ingredients:

500g Chola (Chickpeas)
500g Tomato
5 big size onions
4 - 5 cloves of garlic
2" ginger
2 - 3 green chilli
200g paneer (cottage cheese - optional)
3 tsp coriander leaf (fine chopped)
1 tsp caraway seed (sahi jeera)
4 tbsp sour curd / yogurt
4 tbsp oil
1 pinch of asafoetida (hing)
1 tsp cumin seed (jeera)
1 tsp garam masala
2 tsp anar dana (dry pomegranate - crushed)
2 tsp dhania powder
1 tsp red chilli powder
Salt to taste

Preparing the Chola:

Soak the chola in water for 8 to 10 hours or overnight.

Stain in properly and pressure cook it.

In a pressure cooker.

Add chola
Add 2 tsp salt
Add 2 tea bags
Add 3/4 tsp baking soda
Add 2 cups of water
Add a pouch made of muslin cloth containing 2 dried red chilli, 1 black cardamon (bari elaichi), 2 to 3 bay leafs (tej patta) and 1" cinnamon stick (dalchini) - [Tie the knot properly so that nothing spills out]

Pressure cook it on high flame until one whistle then cook it on low flame for 6 to 7 minutes.

Take it out and stain any leftover water. (Do not throw the water)

Keep it aside.

Now take a mixer grinder.

Add 2 onions
Add 2 clove of garlic
Add 3 - 4 green chilli
Add 1" ginger
Add tomatoes

Grind them to get a fine tomato paste.

On the other hand

Heat up a pan.

Add oil in it
Once oil is warm
Add jeera (cumin seeds)
Add anardana (dry pomgranate)
Add hing (asafoetida)
Add dhania powder (coriander powder)
Add 3 onions (fine chopped)
Add 3 cloves of garlic (fine chopped)

Saute everything.

Add tomato paste

Cook until the gravy starts releasing oil.

Add sahi jeera
Add 1" ginger (cut into fine julienne)

Mix well and let it cook until the oil is completely released from the gravy.

Add red chilli powder
Add salt to taste
Add 2 cups of water (We kept the water after boiling chola)

Cook with lids covered.

Bring the whole gravy to a boil.

Once gravy starts boiling.

Add boiled chola (chickpeas)
Add garam masala
Add paneer (cut into small cubes - optional)
Add dhania patta (coriander leafs)

Mix slowly so that the paneer pieces do not break.

Close the lid and cook slowly for 5 - 7 minutes.

Lovely Chola / Chole are ready.

Yahoo!!! Chola Kulcha and Chola Bhatura are ready to be served.

Garnish the chola with fine chopped coriander sprigs, julienne cut ginger and some onion rings. Enjoy friends.......

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Paneer Frankie - Street Style Recipe

2021-03-03T07:00:00.001+05:30

We all are missing our favorite street food shops amid corona virus lock down. While we are preparing and eating all of those varieties of snacks at home, nothing can replace the juicy and scrumptious Frankie or roll that used to give us foodgasm!

If you’re craving for street style paneer frankie, it’s time that you make one yourself, for you and your family. Use this recipe, which is simple and hardly consumes much time to make protein-rich and utterly delicious paneer frankie.

Paneer Frankie Recipe, which you can cook and enjoy with your complete family. Let's Begin....

Fact Check:

Total Time : 40 min
Preparation Time : 20 min
Cooking Time : 20 min
Servings : 4
Cooking Level : Medium
Course: Appetizers
Calories: 250
Cuisine: Indian

Ingredients:

1 tbsp butter
1 cup paneer cubes
1 onion (fine chopped)
1 tsp ginger garlic paste
¼ tsp turmeric
½ tsp kashmiri red chilli powder
½ tsp coriander powder
¼ tsp cumin powder
½ tsp garam masala
1 cup tomato puree (readily available in market)
½ sliced capsicum
2 tbsp coriander (fine chopped)
½ tsp garam masala
½ tsp chaat masala
4 wrapping tortillas / bread / paratha / roti
2 tbsp mayonnaise
2 tsp chilli sauce
2 tsp carrot (grated)
4 tbsp cheddar cheese (grated)
salt to taste

Cooking Steps:

Let us prepare the stuffing first.

Place a wok on the stove

Add butter and heat it.
Add paneer cubes

Roast until it turns golden brown. Keep aside.

Add more butter
Add onion
Add ginger garlic paste
Add turmeric
Add chilli powder
Add coriander powder
Add cumin powder
Add garam masala.

Sauté on low flame until spices turn aromatic and gets roasted.

Add tomato puree.
Add salt
Add roasted paneer
Add capsicum

Mix well.
Cook for 5 minutes

Add coriander.

Stuffing it ready, keep it aside.

Let us make the sauce.

Take a mixing bowl

Add chilli powder
Add turmeric
Add cumin powder
Add coriander powder
Add garam masala
Add chaat masala
Add salt as per taste

Mix well.

Sauce is ready.

Assembling time:

Take the wrap

First, spread mayonnaise

Second spread chilli sauce.

Add prepared paneer stuffing
Add sauce
Add cheddar cheese

Last, roll tightly without letting the stuffing to come out, cut into halves and serve.

Paneer Frankie is ready, to be enjoyed.

Chilli Chana - Indian Chinese Chickpea Recipe

2021-03-02T07:00:00.001+05:30

Chana or as known as Chickpea or Dollar in India. Lot of chilli gravy and dipped are the chana is what we get chilli chana or chana chilli recipe. A Indian version of the Chinese food.

Chinese have a typical use of chillies, ajino-moto, vinegar in their cuisine. Indians learnt the art of preparing food items the chinese way. Chilli Chana or Chana Chilli is one of them.

In the next few coming up articles for the next few days, I will share these similar recipes of Chilli Chana, Chilli Paneer, Chilli Potato, Chilli Veg Manchurian and so on. Keep visiting daily for a new recipe and cooking method.

Today, let us make CHILLI CHANA or Chilli Chickpeas, restaurant style, Let's Begin...

Ingredients and Steps:

Take 300 grams to 500 grams Chana (chickpea)

Soak it overnight.

Put soaked chickpea in a pressure cooker.

Add 1 to 2 cup water
Add 1/2 tsp salt

Pressure cook it until 4 to 5 whistle.

Take it out and strain the water.

Take a mixing bowl.

Add 1 tsp maida (all purpose flour)
Add 1 tsp corn flour
Add little water

Make a thick batter.

Add boiled chana (chickpeas)

Mix well.

Add 2 tsp corn flour

Again mix it.

Coat the chickpeas (chana) properly.

Heat up a pan with some oil.

Fry these coated chana.

Once chickpeas becomes golden brown.

Take them out, strain any excess oil. Keep it aside.

Now heat up a WOK or a non stick pan.

Add 1 tbsp oil
Add 8 - 10 cloves of garlic (fine chopped)
Add 1 small onion (fine chopped)
Add 2 green chillies (fine chopped)

Roast until golden brown.

Add 1 tbsp tomato sauce
Add 1 tbsp red chilli sauce
Add 1/2 tsp soy sauce
Add 3/4 tsp vinegar

Mix well for 2 minutes.

Add 1 cup water
Add 1/2 tsp white pepper
Add 1 tsp ajino-moto
Add salt as per taste
Add 1 tsp corn flour slurry (mixed with water)
Add fried chickpeas (chana)

Mix well.

Cook for 3 - 5 minutes.

Chilli Chana is ready.

Garnish with chopped spring onions and serve it with Chinese fried rice.

Chilli Potato - Indian Chinese Recipe

2021-03-01T07:00:00.001+05:30

We made Chilli Chana and Chilli Paneer, in our previous recipes, I hope you all have seen those cooking methods, so now why should we leave Potato behind, let us make crispy chilli potato with honey.

You can see all the recipe and cook them together, serve them as starters to your guests. Let's Begin...

Ingredients and Steps:

Take 4 Big size Potatoes.

Cut them in sticks (Like French Fries).

Let us boil them now.

Heat up a pan.

Add Potato Sticks
Add 2 tbsp Salt
Add 4 cup Water

Keep flames medium.

Let a boil come.

After water boils.

Turn your flame to low.

Cook the potatoes for 5 - 6 minutes.

(TIP: This way of boiling potato will release the starch out of the potatoes and give them a salty flavor.)

After 5 - 6 minutes of cooking, strain water.

Take out the potatoes in a separate bowl and keep them aside, to be used later.

Now, let us take a big mixing bowl.

Add boiled potatoes
Add 1 tbsp maida (all purpose flour)
Add 1 tbsp corn starch

Mix and coat potatoes properly and keep it aside.

Take another big mixing bowl.

Add 4 tbsp maida
Add 4 tbsp rice flour (Alternative: Corn Starch)
Add salt as per taste
Add water (as required)

Make a thick batter.

Add dry coated potatoes

Coat the potatoes again with this batter.

Heat up a pan with oil.

Once oil is hot, turn flames to medium.

Deep fry the potatoes.

Once potatoes turns golden brown, take them out and strain excess oil.

Keep it aside.

Now let us prepare the chilli gravy.

Heat up a Pan or WOK (Chinese frying pan)

Add 2 tbsp oil
Add 4 - 5 cloves of garlic (fine chopped)
Add 6 - 7 green chillies (slit)
Add 1 tbsp sesame seeds (Til)
Add 1 onion (medium size - sliced)
Add 1 capsicum (medium size - julienne cut)

Cook for 2 minutes.

Add 1/2 tsp salt
Add 1/4 tsp ajino-moto
Add 1/2 tsp sugar
Add 1 tsp soy sauce
Add 1 tbsp red chilli sauce

Mix and Cook for 1 - 2 minutes.

Add 1/2 tbsp tomato ketchup

Stir Well.

Add 1 tsp black pepper powder (optional - to make it more spicy)
Add 1/2 cup water
Add 1 tbsp corn flour slurry (mixed with 3 tbsp water)

Mix well, while stirring properly.

Add 2 tbsp spring onion (chopped)
Add 3 tbsp honey (optional - if you want to make honey chilli potato)

By this time the sauce will become a little thick.

Add the fried potatoes

Mix well and Cook for 2 - 4 minutes.

Chilli Potato with or without honey is ready.

Sizzler - Recipe

2021-02-28T07:00:00.001+05:30

Hello Friends, sit back tight today, while you read this Sizzler recipe, follow all steps as mentioned and you will be able to cook the perfect restaurant style Sizzler at home. It looks very complicated but is very easy to cook at home.

Sizzler is a very old recipe where fried rice is served with a special barbecue sauce and french fries accompanied by a potato patty or grilled cottage cheese (paneer shaslik or tandoori paneer or paneer sticks - in hindi) and a lot of veggies.

Sizzler recipe mainly got its name because the foods are placed in a special tray, known as the sizzler tray and it gives a sizzling sound because of the melting frozen butter. In some places sizzler is served while fire is burning on top. The base of the sizzler is mostly rice, though now many have started using noodles as the base, too.

Sizzler typically consists of 4 parts:

The Rice
The Sauce
The Paneer Sticks or A Patty
The Sizzler effect

So now without wasting much time let us heat up our pans and sizzler tray and get ready to cook this delicious recipe right at our home kitchen and enjoy. Let's Begin....

Ingredients & Steps:

Preparing the Barbecue Sauce.

Heat up a deep pan.

Add 2 tbsp oil
Add 1" ginger (chopped)
Add 2 fresh green chillies (slit)
Add 2 - 4 cloves of garlic
Add 1 onion (chopped)
Add 1 tbsp black pepper corns (crushed)
Add 1 bay leaf

Cook for 3 minutes

Add 1 cup tomato ketchup
Add 1 cup water
Add 1 tbsp soy sauce
Add 10 - 15 tender coriander stems

Cook in medium to low flame, until boil.

Add 1 tbsp mustard sauce

Mix properly.

Strain the mixture using a cheese cloth to get the liquid in a bowl.

Barbecue sauce is ready. Keep it aside - we would need it while assembling the sizzler.

Lets make the Paneer Sticks.

Take 200g paneer (cut into square cubes)
Take 1 small tomato (diced)
Take 1 small capsicum (diced)
Take 1 small onion (diced)

Take a bowl for marinating paneer and other veggies.

Put 1 tsp dried oregano
Put 1 tsp red chilli powder
Add salt as per taste
Add 1 tbsp ginger garlic paste (watery / slurry)
Add 2 tbsp oil

Mix it well.

Add Paneer and Veggies

Toss and coat the paste over paneer and veggies.

Leave it in marination for 15 - 20 minutes.

Once marination period is over.

Take medium size skewers.

Fix the marinated paneer cubes and vegetables in the skewer.

Skewing TIP: Put onion first then put capsicum, then paneer, tomato, paneer, tomato, paneer, onion and capsicum at the end. Always remember onion and capsicum goes first and last, because they are hard (compared to other items in the skewer that you are skewing), they can hold soft paneer and tomato in between them, so that when you fry or tandoor the food items then the soft paneer or tomato does not slips out from the skewer.

Another Cooking Tip: Make sure that the size of paneer and other veggies are even and equal to itself and each other, so that while frying everything gets fried evenly and properly. Well, enough of TIPS there, now let us fry the paneer and vegetables.

Heat up a frying pan / grill pan.

Put some oil for frying.

Put those skewers fixed with paneer and veggies inside the pan.

Fry until little golden brown.

Paneer sticks are ready, keep it aside - to be used while assembling the sizzler.

Let us prepare the Rice.

Boil 100g long grain rice, until it is 85% cooked.

Strain excess water and spread it on a big plate and let it dry. (This is done to make sure that each rice grain is separated from other).

Then heat up a pan.

Add 100g garlic butter
Add 2 tsp oil (This is done so that butter does not burn)
Add 2 tbsp peas
Add 1/2 tbsp corns (boiled)
Add 1/2 tbsp onion (fine chopped)
Add 1/2 tbsp yellow capsicum (fine chopped)
Add 1/2 tbsp red capsicum (fine chopped)
Add 1/2 tbsp green capsicum (fine chopped)
Add salt as per taste

Fry the vegetables for 5 minutes.

Add boiled rice
Add 1 tbsp mixed herbs (cilantro, oregano, chilli flakes)

Mix properly and cook for 5 - 7 minutes.

Done, Sizzler's main base. Rice is also ready.

Now let us quickly assemble everything together on top of a sizzler plate.

Note: Sizzler plate needs to be pre-heated and assembling needs to be done very slowly and carefully as the sizzler plate will be very hot. If you do not have a sizzler plate, not to worry, use any thick iron plate or tawa in place of a sizzler plate, just make sure they are heated red hot.

Keep the sizzler plate on top of a wooden stand.
Place cabbage leafs on top of the sizzler plate. (This is done to safe guard the rice and vegetables from burning).
Now place the cooked rice on top of the cabbage leafs.
Place the grilled / fried paneer sticks on the top of one side of rice.
On the other top side of rice place some french fries.
Now, on top of everything, pour the barbecue sauce we had made, just a spatula full will do the trick.
Then on each corners of the sizzler plate, put 1 spoon full chilled or frozen butter to get the smoky and sizzler look and feel effects.

Sizzler is ready. Serve it hot. Enjoy!!!

Mushroom Ghee Roast - Recipe

2021-02-27T07:00:00.001+05:30

Hi Friends, you all might be aware of the popular dish Chicken Ghee Roast or Mutton Ghee Roast, however what today I am going to share with all of you is the vegetarian version of Ghee Roast.

Mushroom Ghee Roast - Here we will keep the recipe same and change or replace the chicken / meat / mutton with mushroom, you can also replace mushroom with paneer or soya chaap.

Mushroom ghee roast is very easy to make, just toss those button mushrooms in flavorful Indian spices (masala) along with ghee (clarified butter), and done you are ready with the dish which can be served as a starter or can be served as a side dish with pulao rice or any bread of your choice.So what are we waiting for. Let's Begin...

Ingredients:

250 g button mushrooms
1 cup onion (finely chopped)
3 green chilies (slit)
4 - 5 curry leaves (sprigs)
2 tbsp ginger garlic paste
1 tbsp degi mirch (sweet paprika - for color)
1 tbsp red chilly powder
1 tbsp coriander powder
1 tbsp channa masala (Alternative: kitchen king masala)
1/4 tsp turmeric powder
1 tsp tamarind pulp (imli)
3 tbsp yogurt (Alternative: 1 tbsp Lime Juice)
salt as per taste
4 tbsp ghee (clarified butter)
1 tbsp oil

Steps to make Mushroom Ghee Roast:

Take a colander.

Wash the mushrooms properly under running water and drain excess water.

Spread the mushroom on a cloth and let it air dry until excess moisture has completely gone.

Cut the mushroom into half.

Heat up a pan or wok on medium flame.

Add 3 tbsp ghee
Add 1 tbsp oil.
Add onion
Add curry leaves
Add green chilies
Add ginger and garlic paste

Fry them until the ginger and garlic paste has reduced and gets roasted and the onions turns translucent.

Add the paprika powder
Add chilly powder
Add turmeric powder
Add coriander powder
Add kitchen king masala

Cook until the oil separates.

Add the button mushrooms

Toss and fry for 2 - 3 minutes.

Add yogurt

Cook until mushrooms releases moisture.

Add 1/2 cup water

Stir and mix well.

Cover and continue cooking until the mushrooms are properly cooked.
Once the mushrooms have cooked, continue cooking for another 5 - 9 minutes on high flame so that all the water content evaporates and only dry masala (spices) wrapped mushroom can be obtained.

Add salt as per taste

Mix well.

Cook for another 2 minutes.

Put your flames off.

Add 3 tsp ghee on top

Mix well

Garnish with julienne cut gingers and some coriander sprigs.

Mushroom Ghee Roast is ready.

Veg Dum Biryani - Awadhi Recipe

2021-02-26T07:00:00.001+05:30

One of the most loved food by Indians, it is like Indians are always ready to eat Biryani. Available in lot of varieties like veg biryani, aloo biryani, chicken biryani, mutton biryani, egg biryani, mixed biryani and many others.

Indians hear the word Biryani and saliva starts falling from their mouth, even if an individual is belly full then also he or she will opt in to have biryani for sure.

The word Biryani came from the Persian word BIRINJ which means rice. The history states that biryani got its names from the Persian word Birian, which means fried before cooking and rice in Persia is called Birinj. Thus BIRINJ BIRIAN came to India from Persia and became BIRYANI.

Let us quickly see how to make this tasty Veg. Dum Biryani recipe at our home. Let's Begin...

Ingredients and Steps:

I have broken the steps into small parts, so that it is easy for you all to follow and cook the veg dum biryani accordingly.

First, let us fry some onions.

Heat up a pan.

Add 1/4 cup oil
Add 1 tbsp ghee (clarified butter)
Add 3 big size onions (sliced)

Fry them until they are crispy and dark brown in color.

Keep it aside.

Store the oil too, we would use the same oil while cooking further.

Fried Onions are ready.

Let us now make the vegetables for the Biryani.

Take a big mixing bowl.

Add 2 carrots (diced)
Add 1 cauliflower (florets broken into pieces)
Add 1/2 cup green peas
Add 15 - 16 beans (cut in cubes)
Add 1 cup curd
Add 2 tbsp ginger garlic paste
Add 1 tbsp ghee (clarified butter)
Add 1/2 tsp turmeric powder
Add 1/2 tsp red chilli powder
Add 1/2 tsp coriander powder
Add 1/4 tsp sahi jeera (cumin)
Add 1 pinch of saffron
Add 1/2 tsp javitri powder (mace / nutmeg)
Add 1/2 tsp elaichi powder (cardamon)

Mix it well.

Let the vegetables marinate for 10 - 15 minutes.

Once vegetables are marinated properly.

Add 3 - 5 mint leafs
Add salt to taste
Add fried onions

Mix it well once again.

Heat up a pan.

Add 2 tbsp onion flavored oil
Add 1 javitri (mace)
Add 2 cloves
Add 1/2 tsp sahi jeera
Add marinated vegetables

Mix well.

Saute the vegetables.

Add little water

Cook vegetables until 70% done.

Keep it aside, to be used later.

Vegetables are ready.

Now let us cook the Biryani Rice.

Heat up a pan.

Add 1/2 pan full water
Add 3 - 4 bay leafs
Add 1 big black cardamon
Add 1 javitri (mace)
Add 2 cloves
Add 3 - 4 black peppercorns
Add 2 - 3 tbsp salt

Once water starts boiling.

Add 1 cup basmati rice (long grain rice - 1/2 an hour pre soaked in water)

Let it boil for 2 - 3 minutes.

then cook over low flame until 80% rice is cooked.

Rice is ready.

Let us prepare the saffron milk now.

Heat up a pan.

Add 1 pinch of saffron
Add 2 green chillies (slit)
Add 1 tbsp ghee
Add 1 cup milk
Add 1 tbsp onion flavored oil
Add 1 tbsp kewra water
Add 1/2 tbsp rose water

Mix well.

Cook for 2 - 3 minutes.

Keep it aside, to be used during assembling Biryani.

Saffron Milk is ready.

Guys, we are almost done, all our items are prepared, the last step is to assemble them together and cook inside sealed pot (dum). Let us do it quickly.

Assembling the Biryani.

This step is also known as layering the Biryani, a very vital step in making biryani, do not worry it is easy to layer biryani and stack all items properly.

Take a big deep pan or earthen pot.

Grease the bottom and sides with 1 tbsp ghee (clarified butter).

Add cooked vegetable (little)
Add cooked rice on top of vegetables (little)
Add saffron milk on top of rice (sprinkle little all over)
Add few mint leaves on top of saffron milk
Add few fried onions on the top

Keep layering or stacking in the same way, one item at a time until all your rice, veggies are finished layering.

Assembling complete.

Now close the lid of the pan.

Seal it with Atta dough (wheat flour dough)

Cook for 20 - 25 minutes over medium flame.

Veg. Dum Biryani is ready.

Serve it with raita, some sliced onions and pickles.

Bonus Recipe: Burani Raita or Smoked Raita

In a bowl.

Take 2 cups of beaten curd
Add 1 tbsp garlic (chopped)
Add 1/2 onion (chopped)
Add 2 - 3 green chillies (chopped)
Add 2 cloves

Mix well.

Smoke it using charcoal.

Sprinkle a pinch of Jeera (cumin) powder and Red Chilli powder on top.

Smoked Raita is ready to accompany your Veg. Dum Biryani.

Veg Manchurian - Indo Chinese Recipe

2021-02-25T07:00:00.001+05:30

Another tasty Indian Chinese recipe, which is much known for accompanying with Chinese fried rice is the VEG MANCHURIAN.

The Indian Chinese cuisine or the Sino-Indian cuisine was developed by the chinese community staying in Kolkata (then Calcutta - capital of state of West Bengal, in India). The ino-chinese cuisine gave us a lot of variety of food to suit our Indian taste but was and till today is cooked the chinese way. The herbs and seasoning used in such cooking techniques are chinese, even the cooking method is chinese, but a slight twist gives it an Indian taste.

We have been exploring foods and recipes of this Sino-Indian or Indo-Chinese cuisines a lot and today let us see how to make Veg. Manchurian. Manchurian balls were basically fried noodle balls mixed with chinese herbs and spices, made in gravy or dry style. Overtime, lot of other food items were used to make manchurian balls, like cabbage, mixed vegetables, chicken, paneer etc etc....

Today, we will see how to make Veg. Manchurian, you can use the same method and replace the vegetables with chicken or meat for a non-veg version of manchurian recipe. Let's Begin.....

Ingredients & Steps:

First Let us make the Manchurian Balls.

Take a big mixing bowl.

Add 2 cups cabbage (fine chopped)
Add 1/2 cup carrots (fine chopped)
Add 2 onions (fine chopped)
Add 7 - 8 beans
Add 1" ginger (fine chopped)
Add 5 cloves of garlic (fine chopped)
Add 1/2 tsp garam masala (optional)
Add 1 tsp salt
Add 1/2 tsp black pepper powder

Mix and Mash properly.

Add 5 tbsp maida (all purpose flour)
Add 5 tbsp corn flour

Mix properly and make a very soft dough.

Make small marble size balls from the dough.

Heat up a pan, with oil for frying.

Fry the manchurian balls until golden brown.

Do not over fry else the veggies will burn.

Strain excess oil and keep the fried manchurian balls aside, to be used later.

Manchurian Balls are ready.

(TIP: You can add grated paneer with the ingredients to make paneer manchurian balls)

Now let us make the Manchurian Gravy.

Heat up a pan. (Take a WOK or Steel Pan)

Once pan is heated.

Put 2 tbsp oil

Let the oil now heat up.

Once oil is little warm and still heating up.

Add 20 cloves (1/4 cup) garlic (fine chopped)
Add 1" ginger (fine chopped - optional)
Add 3 - 4 green chillies (fine chopped)
Add salt as per taste

Mix properly and cook or fry in high flame for 10 - 15 minutes

Add 1 big onion (diced / cube)
Add 1 medium sized capsicum (diced / cube)

Cook in high flame for another minute or two (1 - 2 minutes).

Add 1 tbsp schezwan sauce or chutney
Add 1 tbsp dark soy sauce or 2 tbsp light soy sauce
Add 1 tbsp tomato ketchup
Add 1/2 tbsp chilli sauce

Cook for 1 - 3 minutes.

Add 1/2 tsp ajino-moto (MSG)
Add 1/2 cup spring onion

Mix well.

Add 500 ml water

Mix well to make sure no lumps form/

Add another 250 ml water

Mix well and cook in high flame until boil.

Once boiling starts, lower your flame.

Add 2 tbsp corn flour slurry

Keep stirring while pouring corn flour slurry.

Bring it to boil in medium to low flame.

The gravy will get thick a little.

Add fried manchurian balls

Mix it properly and cook for 2 - 4 minutes on high flame

Veg. Manchurian - with Gravy is ready.

Serve it with chinese noodles or chinese fried rice.

Modak - Ganesh Chaturthi Recipe

2021-02-24T07:00:00.001+05:30

🙏🙏🙏 Om Gan Ganapatahe Namah 🙏🙏🙏

🙏🙏🙏 Ganpati Bappa Maurya 🙏🙏🙏

It starts with YOU, and it ends with YOU. For Hindus every auspicious work has to start with the blessings for Lord Ganapati.

Ganesha, also known as the Elephant God, is a deity who is worshiped before every other deity. (As per Hinduism). As per scriptures, Lord Ganesha loves to eat MODAK and thus till date modak is made in every household in Maharastra, and given as offerings to the deity.

The recipe of Modak is not complicated as many thinks, it is easy to make modak and is generally made in the kitchen of everyone's home. Specially by the lady of the house.

In general there are two main types of Modak.

The Mawa (Dry Milk) Modak.
The Ukadiche Modak.

Though today lot of varieties have come out and flavored modaks have been invented in different cuisines, but the above two types are the main tradition sweet dish during Ganpati Festival, celebrated in Maharastra.

Today, I am sharing this special recipe of UKADICHE MODAK with all of you. Let's Begin...

Ingredients & Steps:

The Ukadiche Modak has two main parts:

The Dough.
The Stuffing.

Let us prepare the stuffing.

Heat up a pan.

Add 1tbsp ghee (clarified butter)
Add 1/2 tbsp khus khus (poppy seeds)
Add 5 - 6 kaju (cashew nuts - chopped)
Add 5 - 6 badam (almonds - chopped)

Roast for 3 - 5 minutes.

Add 3 cups of fine grated coconut
Again roast for 5 - 7 minutes.
Add 1 pinch of salt
Add 2 cups gur (jaggery - broken into small pieces)

Mix well and Cook until jaggery melts.

Continue cooking for another 5 - 7 minutes, until the mixture is dried.

Add 1 tsp elaichi powder (green cardamon powder)
Add 1/4 tsp jai phal powder (nutmeg powder)

Mix well.

Let it cool down, Keep it aside to be used later.

Let us prepare the Dough.

Heat up a pan.

Add 2 cup water
Add 3/4 cup milk
Add 1 pinch of salt
Add 1 tbsp ghee

Mix well.

Add 1 heaped tbsp sago flour (sabudana atta)
Add 2 cups rice flour

Cook on low heat for 5 - 7 minutes.

It will form a dough.

Take it out on a big kneading plate.

Add 1 tbsp ghee (clarified butter)

Knead it, mash it, while it is hot.

Use kneading device and take precautions not to burn your fingers or hands.

Make small balls out of the dough.

Flatten the balls using a rolling pin.

Assembling Modak - Final Cooking (Steaming).

Take the flatten dough on your hands.

Pinch the outer covering with your fingers, into small pleats.

Fold them to form a cup type shape.

Fill the stuffing in the center.

Then close the dough while tapering upwards.

Fill the steamer or cooker with some water.

Let the water boil.

Place a stand or separator.

Steam the MODAKS for 10 to 12 minutes.

UKADICHE MODAK are ready to be served.

Garnish with saffron strings (kesar) dipped in rose water (gulab jal).

Serve it with ghee (clarified butter).

🙏🙏🙏............Ganpati Bappa Maurya............🙏🙏🙏

Chocolate Modak - Quick Recipe

2021-02-23T07:00:00.001+05:30

Hi Everyone, I know you all might be enjoying the Ukadiche Modak now. However those who have not able to make the tradition modak, for some or the other reason and still want to offer MODAKS to Lord Ganesha. Here is a shortcut.....

A fast and quick recipe for flavored modak. Let us cook CHOCOLATE MODAK quickly. Let's Begin.....

Ingredients & Steps:

Take a mixer grinder.

Add 10 - 15 glucose biscuits (broken)

Grind them to get a fine powder.

Now take a mixing bowl.

Add 4 tbsp cocoa powder
Add biscuit powder (that we made)
Add 2 tbsp condensed milk
Add 2 tbsp chocolate syrup
Add 1 tbsp elaichi (cardamon green) powder
Add 1 tsp saffron
Add 1 pinch of salt

Mix and knead to form a dough.

Make small balls out of the dough.

Put small balls inside Modak Mold (Easily available in the market, or order online)

Press it firmly.

Take out the shaped modaks.

Chocolate Modaks are ready.

Choco Coffee Mousse - Eggless Recipe

2021-02-22T07:00:00.001+05:30

I have always preferred mousse over a cake, if you give me an option to choose between a mousse an a cake, then my choice will always be the mousse. Mousse is much more softer, fluffier and melts in the mouth, quicker than a cake. In case if you do not know, then let me inform you that it is also easier to make a mousse than a cake.

So friends today I share my chocolate coffee mousse or choco coffee mousse recipe with all of you. Let's Begin........

Ingredients and Steps:

Take 200 grams of chocolate bar (frozen)

Put it in a mixer grinder and grind it to get chocolate powder.

Heat up a pan with some water.

When water starts boiling, place a glass bowl in the pan.

Put the chocolate powder in the glass bowl, to melt.

Add 1 tsp coffee powder
Add 2 - 3 tbsp butter

Once the chocolate melts properly, take out the glass bowl and keep it aside, let the melted chocolate cool down.

On the other hand take a mixer grinder.

Add 1 cup whipping cream (chilled)

Whip the cream for 3 - 5 minutes.

Add little chocolate

Mix it in the grinder again.

Take out the mixture in a bowl.

Add remaining chocolate

Mix while adding the chocolate.

(TIP: If you are using non dairy whipping cream then sugar is not required, but if you plan to use regular dairy whipping cream then make sure to add powdered sugar as per taste, in the chocolate while melting it. Also do remember that the whipping cream should be excellent chilled).

Now take a glass and coat it roughly with some melted chocolate.

Put the whipping cream and chocolate mixture in the glass.

Garnish with liquid chocolate and choco chips on top along with a piece of orange and mint sprig.

Choco Coffee Mousse is ready.

Fruit Custard or Truffle Pudding - Healthy Recipe

2021-02-21T07:00:00.001+05:30

How easy is it to make custard? Oh!!! you might say bring the custard powder from the market, mix it in milk and custard is ready. Well, you are right, but how abut if I say that we can make fruit custard without using those custard powder from the market. Now what is your answer my friends.......???

What shocked ????? Ok do not worry, today I will share my recipe of cooking fruit custard without using custard powder. However, before I show you how to make it, let me share some facts about custard.

Do you know that custard was invented for personal use.....? A scientist named Alfred Bird invented custard and baking powder in 1837, he was living in Birmingham, England and his wife was not able to eat eggs, thus Dr. Bird wanted to make something which could give the taste and feel of eggs and yet is egg-less.

He tested mixing lot of variety of flours with each other and at the end, ended up making custard powder using corn starch. Later it was Dr. Bird himself who started marketing and commercializing his own custard powder and by the end of year 2004, Bird's custard powder became a household item all over England. Later Dr. Alfred Bird sold off his awesome invention to a company known as Premier Foods.

Did you know - that custard powder is a potential explosive ? Yes, if you can make a dust cloud out of custard powder and then ignite these dust cloud in a confined space, then it can cause an explosion and emit lot of CO2 (carbon dioxide) [DO NOT EVEN THINK OF TRYING THIS AT HOME]. I am sharing these facts just for knowledge purpose only and will not be liable if any mishap or unfortunate events takes place due to any individual's negligence.

Well, lot of sharing of facts. Now let us see how to make a fruit custard without using custard powder. Let's Begin........

Ingredients and Steps:

Take a bowl.

Add 1/4 cup water
Add 1 pinch salt
Add few drops of yellow color
Add 1 tsp vanilla essence
Add 1 tbsp rice flour
Add 5 tbsp corn starch (arrarote)

Whisk well, so that no lumps are there. Keep the custard mix aside.

Heat up a pan.

Add 1 ltr milk
Add 75 grams sugar

Once milk heats little bit.

Add the custard mix

Milk will start thickening.

Keep stirring and cooking in medium flame until it comes to a boil.

Take it out on a glass bowl.

Add little butter on top

Spread all over the top - this is done so that the butter will not let the layer form on top of the custard while cooling.

Place the bowl in the refrigerator and let the mixture cool properly.

While the custard is cooling down, let us cut some fruits for our fruit custard.

You can take whatever fruits you want, however do not skip banana, that is one fruit which is most important for the recipe of fruit custard.

Let us take.

3 - 4 kiwi
1 apple (peeled)
10 - 13 grapes (green and black)
2 - 3 bananas
3 tbsp orange juice
8 - 10 strawberries
8 - 10 blue berries
10 - 15 pomegranate beads

Cut all the fruits in the shapes you like. Sliced, diced, fine chopped, small diced. I prefer to cut the hard fruits into small pieces and pulpy into big halves. You can add any type of fruits you want, I had used few and named them above, even seasonal fruits like mango can also be included.

Now take out the cooled custard. It will be thick, very thick.

Take a bowl

Add the custard (only after staining it)
Add 1/2 cup whipped cream

Whisk and fold both the ingredients together.

Take a serving glass.

Put 1 tsp liquid chocolate at the bottom, or spread it on the glass.
Add fruits
Add the custard and whipped cream mixture
Add more fruits on top to garnish

Garnish with 1 tsp rose syrup, serve it chilled.

Fruit Custard cum Truffle Pudding is ready.

BLOOPER: In India, pudding and custard are the same thing, though custard is different from pudding, but Indians love to call their custards - puddings.