Cashew nut Pudding Recipe

Ingredients

Cashew nuts – 1 cup

Coconut milk – 1 cup

Milk powder – 2 tbl.sp

Sugar – as per taste

Cardamom powder – ½ tsp

Nutmeg powder – ¼ tsp

Saffron soaked in water

Method

Make a paste paste of cashewnut by adding coconut milk, milk powder, sugar and  cardamom powder.

Pour this in a container. Sprinkle nutmeg powder and saffron water on top.

Place this container in a steamer or pressure cooker without the whistle.

Steam for 30 to 40 minutes. Prick it with a knife and check.

If it comes out clean, then it is ready.

Refrigerate this for few hours before serving.

Bread Pudding Recipe

Ingredients

Bread slices – 5 to 6

Butter – 2 tbl.sp

Full cream milk – 2 cup

Sugar – as per taste

Jam any flavor

Chopped nuts for garnishing

Method

Spread butter and jam on each slice of bread and arrange it on a greased baking dish.

Whisk together milk and sugar, along with chopped nuts and pour over the bread.

Place it in a preheated oven at 180 degree celcuis for 20 minutes.

Remove and leave it to cool.

Decorate with jam and serve.

Bread Crumb Cake

Ingredients

Refinded flour – 1 cup

Bread crumbs – 2 cup

Powdered sugar – 1 cup

Milk – ¼ cup

Baking powder – 2 tsp

Baking soda – ¼ tsp

Oil – 6 tbl.sp

Chopped cashewnuts – 1 tbl.sp

Jam

Method

In a bowl, combine together all purpose flour and bread crumbs.

In another bowl. Mix together milk, baking soda, baking powder, sugar and oil and leave it aside for 4 to 5 minutes.

Mix flour and bread crumbs to the milk mixture along with  jam.

Grease a microwave safe bowl. Pout this batter into this bowl and sprinkle chopped cashewnuts.

Bake on micro high for 3 to 4 minutes or more if necessary.

Remove and leave it to cool. Cut into pieces and serve.

Mini Kachori

Ingredients

For the dough

All purpose flour – 1 cup

Pinch of salt

Warm oil – 3 tbl.sp

Water to knead to make a soft dough

For the stuffing

Tamarind chutney – ½ cup

Nylon sev/gathiya/roasted gram flour – 1 cup

Coarsely blended cashew nuts – ¼  cup

Raisins – 10 to 15

Red chilli powder – 1 tsp

Tumeric powder – ¼ tsp

Garam masala – ¼ tsp

Poppy seed – 1 tsp

Fennel seed – 1 tsp

Sesame seed – 2 tbl.sp

Coriander seed – 2 tbl.sp

Salt as per taste

Method

Make soft dough from the ingredients given and then cover and leave it to rest for half an hour.

Heat 1 tsp of oil in a pan, add poppy seed, fennel seed, sesame seed, coriander seed and stir fry on a low flame for 2 minutes.

Then add red chilli powder, garam masala, turmeric powder,salt, sev, cashewnut and raisins and again stir fry for a minute.

 Mix tamarind paste to it and again cook for 1 minute till the stuffing becomes dry.

Take lemon size ball of dough, roll into small circle. Place one spoon of the stuffing and cover and seal the edges. Make into round shape balls.

Deep fry in hot oil on low flame till golden brown in color.

Serve hot.

Chicken 65

Ingredients

Boneless chicken – ½ kg

Red chilli powder – 2 tsp

Rice powder – 2 tsp

Ginger – 1 tsp

Garlic – 1 tsp

Pepper powder – 1 tsp

Yoghurt – 400 gms

Red Food color – 1 tsp (optional)

Salt as per taste

Make a powder of

Cloves – 3

Cardamom – 2

Cinnamon – 1 inch stick

For tampering

Oil

Few Curry leaves

 Method

In a bowl mix together all ingredients and chicken pieces to it and leave it to marinate for 1 hour or more.

Take a heavy bottom pan, add oil. When hot add chicken pieces and deep fry till it becomes crispy.  

Heat one tbl.sp of oil for seasoning, add curry leaves. Then add fried chicken pieces along with the marinated masala. Cook for 5 minutes. Garnish with coriander leaves.

Baby Corn Manchurian

Ingredients

Green chilli – 2

Finely chopped ginger garlic – 1 tbl.sp

Capsicum – 1

Baby corn – 10 to 15

Onion – 1

Soya sauce – 1 tbl.sp

Green chilli sauce – 1 tbl.sp

Vinegar – 1 tbl.sp

Tomato sauce – ¼ cup

Salt as per taste

Cornflour paste – 1 tsp dissolved in water

To shallow fry or deep fry baby corn

All purpose flour – 3 tbl.sp

Corn flour – 1 tbl.sp

Salt and pepper as per taste

Method

Cut baby corns into four pieces and dip in the paste and shallow fry or deep fry in oil.

In a heavy bottom pan, add one tbl.sp of oil and to it add chopped green chilli, onion and chopped ginger and garlic. Sauté it till the onions become little transparent.

Then add fried baby corns and stir fry for 2 minutes.

Add soya sauce, chilli sauce, vinegar, tomato sauce and salt and again stir fry for 2 minutes.

Then add chopped capsicum  and cook for 2 to 3 minutes to keep the capsicum crunchy.

When done, serve hot with fried rice.

Khajur Recipe

Ingredients

Wheat flour – 1 cup

Semolina – ¼ cup

Warm ghee/butter – 3 tbl.sp

Melted jaggery – as per taste

Milk – ½ cup

Cardamom powder – ½ tsp

Baking soda – ¼ tsp

Poppy seed – 1 tbl.sp

Oil for frying

Method

Combine all the ingredients given except poppy seed and knead it to a stiff dough.

Cover and Leave it to rest for half an hour.

Take a big portion of the dough, roll into thick chapatti, sprinkle little poppy seeds on top. With the help of rolling pin again roll it gently.

Cut into diamond or square shape and deep fry in oil till golden brown in color.

When cool, store it in an airtight container.

Chicken Seekh Kebab

Ingredients

Mince chicken – 500 gm

Onion - 1

Ginger garlic paste – 1 tbl.sp

Green chilli – 2

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Garam masala – ½ tsp

Egg - 1

Lemon juice – 1 tsp

Yoghurt – 1 ½ tbl.sp

Salt as per taste

Coriander leaves

Onion rings and coriander leaves for garnishing

Method

Chop onions and green chillies finely.

In a bowl, combine all the ingredients given. Heat a skewer. Take a portion of this keema and press it firmly on the skewer like a sausage.

Bake it at 180 degree Celsius till it is cooked on both the sides.

Garnish with onion rings and coriander leaves.

Raw Banana Sago Cutlet

Ingredients

Grated raw banana – 2

Boiled potato – 2

Oats – 2 tbl.sp

Coarsely powdered peanuts – 2 tbl.sp

Sago – ½ cup

Ginger green chilli paste – 1 tsp

Red chilli powder and salt as per taste

Coriander leaves

Method

Take a bowl, combine all the ingredients given without adding water.

Make small flat round balls and shallow fry in oil till golden brown in colour. Serve hot with chutney or ketchup.

Karanji Recipe

Ingredients

For the dough

All purpose flour – 1 cup

Semolina – ¼ cup

Salt – a pinch

Melted ghee – 1 tbl.sp

Warm milk for making the dough

For the stuffing

Grated dry coconut – 1 cup

Powdered sugar – ¼ cup

Dry nuts and raisins – 3 to 4 tbl.sp

Cardamom powder – ½ tsp

Nutmeg powder – a pinch

Poppy seed – 1 tbl.sp

Sesame seed – 1 tsp

Method

Make dough of medium consistency from the ingredients given and then leave it to rest for another half an hour.

Dry roast grated coconut, sesame seeds and poppy seeds for 30 to 40 seconds and then to it add all the ingredients given to prepare the stuffing.

Roll out a small size chapatti, place one tsp of stuffing in the centre and then seal the edges by using milk. It should look like half circle.

Deep fry in hot oil and serve.

Raw Banana Vada

Ingredients

Boiled Raw Banana -2

Gram dal/chana dal – 1 cup

Onion – 1

Coriander leaves

Ginger – 1 inch

Rice flour – 2 tbl.sp

Few curry leaves

Green chilli and salt as per taste

Method

Mash boiled raw banana.

Soak chana dal in water for 3 to 4 hours and then grind it coarsely along with green chillies, ginger, salt and curry leaves.

Remove in  a bowl, add chopped onions, mashed banana, coriander leaves and rice flour. Make small round balls and shallow fry in oil till golden brown in color. Serve hot with chutney or ketchup.

Tofu Cutlet

Ingredients

Tofu – 1 cup

Potato – 2 shed

Carrot – 1 grated

Onion – 1

Roasted oats – 2 tbl.sp

Chaatmasala – 1 tsp

Cumin seed – ½ tsp

Ajwain – ¼   tsp

Red chilli powder and salt as per taste

Method

Boil and mash potatoes.

In a bowl, combine all the ingredients and make small flat round balls . Shallow fry in oil till golden brown in color and serve hot with ketchup or chutney.