Carrot and Beetroot Halwa

Ingredients

Grated carrot – 2 ½ cup

Grated beetroot – 1 cup

Milk – ½ cup

Condensed milk – ¼ cup or more

Cardamom powder – ½ tsp

Chopped nuts and raisins

Sweet Appam Recipe

Ingredients

Rice flour – 1 cup

Jiggery – ¼ cup

Coconut grated – 5 to 6 tbl.sp

Cardamom powder – ½ tsp

Pinch of salt

Ripe banana – 1

Chilli Cheese Dosa

Ingredients

Dosa batter – 1 cup

Tomato – 1

Red chilli – 2 or as per taste

Black pepper corns – ½ tsp

Garlic – 3 flakes

Ginger – 1 small pieces

Salt as per taste

Grated cheese

Sprouted Moong Sandwich

Ingredients

Sprouted moong/green gram – 1 cup

Boiled and mashed potato – 2

Onion – 1

Ginger garlic paste – 1 tsp

Chaat masala – 1 tsp

Roasted cumin powder – 1/2 tsp

Salt and chilli powder as per taste

Coriander leaves

Tomato ketchup/green chutney

Method

Cook sprouted moong separately and keep aside.

Boil potato and mash it.

Heat 2 tsp of oil in a pan, sauté onions till trnaslucnet, then add ginger garlic paste and stir fry for a minutes till the raw smell goes.

Then add sprouted moong, mashed potato and all the powder masala, mix well and simmer it on a low flame for a minute.

Take bread slices, spread tomato ketchup or green chutney and one tbl.sp of moong stuffing. Place another piece of bread on top and toast it on a pan by spreading little butter on both the sides.

Cut into triangle shape and serve.

Pineapple Rice

Ingredients

 Rice – 1 cup cooked

Pineapple pieces – ¼ cup

Cinnamon – 1 small stick

Cloves – 2

Garlic flakes – 3 crushed

Grated ginger – ½ tsp

Green chilli – 2

Salt as per taste

Red chilli powder – ½ tsp

Coriander leaves

Method

Heat 2 tbl.sp of oil in a pan, add cinnamon stick and cloves, when it splutter add ginger garlic paste and green chilli and sauté till the raw smell goes.

Then add onion and sauté till it becomes translucent. Add pineapple pieces, red chilli powder, salt and half cup of water and cook till all the moisture is absorbed.

Then add cooked rice and mix well. Simmer on a low flame for 2 minutes. Garnish with coriander leaves and serve hot.

Murmura Laddu/Rice Puffs Ball

Ingredients

Rice puff/murmura – 2 to 3 cups

Jaggery – 1  cup

Water – 1 cup

Method

Add water and jaggery in a pan and keep for boiling. When it has become little thick, put few drops of jaggery in cold water, when ii turns into balls, it means jiggery syrup is ready.

Add rice puffs and mix it well. Remove from flame. When it is little warm, grease your hands with oil or ghee and make small balls.

When cool, you can store this in an air tight container.

Pineapple Coconut Kheer

Ingredients

 Chopped pineapple – 1 cup

Thick coconut milk – 1 cup

Thin coconut milk – 1 cup

Milk – 1 cup

Sugar – ½ cup or as per taste

Cardamom powder – ½ tsp

Rice flour – 2 tbl.sp

Few Saffron thread soaked in water

Method

Cook pineapple pieces for few minutes till soft and remove and keep aside.

Fry chopped nuts till golden brown in color.

Take half of the pineapple pieces, thick coconut milk, rice flour and milk and blend it to a fine paste.

Take a heavy bottom pan and pour this mixture in it and cook on a medium flame stirring continuously.

When it starts boiling, add cardamom powder, sugar and cook till it becomes little thick.

When it starts becoming thick, add saffron and leave it to simmer on a low flame for 5 minutes.

Remove from fire. Pour this in a serving bowl, add half of the pineapple pieces and garnish with chopped nuts.

Badam Ka harira (Almond Milk)

Ingredients

Almonds – 35 to 40

Milk – 1 litre

Sugar – ½ cup

Poppy seed – ½ tsp

Rice – 3 tbl.sp (optional)

Cinnamon stick – 1

Cloves – 3 to 4

Cardamom powder -1/2 tsp

Method

Soak almond in water for 3 to 4 hours and then peel off the skin.

Soak rice and poppy seed  in water separately for 3 to 4 hours.

Make a paste of almond, rice and poppy side by adding milk.

Heat one tbl.sp of ghee/butter in a pan, add cinnamon and cloves and stir fry till it splutters.

Then add almond paste and more milk and sugar and keep on stirring till rice is cooked.

Add cardamom powder, mix well and remove from fire. Garnish with saffron. 

Serve hot or cold.

Chocolate Sauce Recipe

Ingredients

Cocoa powder/ drinking chocolate – 2 tbl.sp

Corn flour – 1 tbl.sp

Sugar – as per taste

Milk – 1 cup cold

Butter – 2 tbl.sp

Vanilla essence – ½ ts[

Method

Combine together all in the ingredients, cook on a double boiler till it becomes thick.

Use this as a topping for any dessert.

Chocolate Malpua

Ingredients

For making Malpua

Wheat flour/all purpose flour – 1 cup

Milk – ¾ cup or more

Sugar – 1 tsp

Salt – a pinch

Cinnamon powder – ¼ tsp

Cottage cheese (paneer) – 3 tbl.sp

Yogurt – 1 tbl.sp

Sugar syrup

Sugar – ½ cup

Water – ½ cup

Chocolate sauce (Check my recipe for chocolate sauce)

Method

Mix all the ingredients given for malpua and make a batter of pouring consistency.

Make a sugar syrup and keep aside.

Heat a pan, shallow fry or deep fry small pancakes.

Dip in sugar syrup for few seconds, remove in a plate and pour little chocolate sauce on top.

Apricot Chicken

Ingredients

Chicken pieces – 250 gm

Apricot – 4 soaked in water

Onion – 2

Tomato – 2 small

Turmeric powder – ¼ tsp

Salt as per taste

Coriander leaves

Make a paste of

Ginger – 1 small piece

Garlic – 4 to 5

Green chilli – 2

Roast and Make a paste/powder of

Coriander seed – 1 tbl.sp

Whole pepper corns – ½ tsp

Cloves – 4

Cardamom – 1

Cinnamon – 1 small piece

Method

Heat oil in a pan and add onion and fry till golden brown in color.

Then add ginger galrlic and green chilli paste and sauté for a minute till the raw smell goes.

Then add chopped tomatoes and apricots and cook till they are mashed.

Add chicken pieces, turmeric powder, salt and cover and cook for 10 minutes on a low flame.

Add roasted masala powder and one cup of water and cover and cook till the chicken pieces are cooked and the gravy becomes little thick.

Garnish with coriander leaves and serve.

Khatti Dal

Ingredients

Toor dal/split piegion peas – ½ cup

Tomato – 2 small

Ginger – 1 small piece grated

Garlic flakes – 4

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Coriander powder – 1 tsp

Asafoetida – a pinch of

Green chilli – 1

Coriander leaves – ¼ cup

Salt as per taste

Tamarind pulp – 2 tsp

For tampering

Few curry leaves

Red chilli  - 2

Crushed garlic – 5

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Method

Wash and soak toor dal in water for half an hour.

Pressure cook it by adding tomatoes, curry leaves, garlic and ginger till 5 whistles till it becomes soft and tender.

Add turmeric powder, chilli powder, coriander powder, tomato pulp and simmer on a low flame for 2 minutes.

For tampering, heat 1 tsp of oil and 1 tsp of butter, to it add mustard seeds, cumin seeds, garlic flakes, curry leaves and red chilli. When it starts to splutter pour this on the dal and garnish with coriander leaves and green chilli.

Apricot Cake

Ingredients

All purpose flour – 1 cup

Sugar – ¾ cup

Egg - 2

Baking soda – ¼ tsp

Baking powder – ½  tsp

Salt – a pinch

Chopped Dry apricots – 7

Butter – 6 tbl.sp

Desiccated coconut – ½ cup

Milk – ½ cup or more

Vanilla essence – 1 tsp

Method

First sieve together all purpose flour, baking soda, baking powder and salt and keep aside.

In another bowl, whip together sugar and butter and then eggs and vanilla essence till smooth and fluffy.

Then fold in desiccated coconut and all purpose flour and then again beat with a hand blender for 2 minutes.

Pour in a greased baking tray and bake in a preheated oven at 180 degree for half an hour or till it is done.

Green Peas Potato Cutlet

Ingredients

Potato – 1 cup

Green peas – ½ cup

Onion - 1

Ginger – 1 inch piece

Green chillies – 2 chopped or as per taste

Corn flour – 2 tbl.sp

Oats/bread crumbs

Lemon juice – 1 tsp

Salt as per taste

Coriander leaves – ¼ cup

Method

Combine together all the ingredients except cornflour and oats.

Make small flat round balls.

Make a thick paste of cornflour by adding little water.

Dip this balls in the corn flour paste and roll on oats or bread crumbs.

Shallow fry or deep fry in oil and serve hot with chutney or ketchup.

Khubani Ka Meetha (Apricot Dessert)

Ingredients

Dry apricot – 28 to 30

Sugar – ¾ cup

Lemon juice – 1 tsp

Cardamom powder – ½ tsp

Cream and chopped nuts for garnishing

Method

Wash and Soak dry apricots in water overnight or for at least 4 to 5 hours.

Take a heavy bottom pan, put all those apricot pieces along with the soak water and cook till it becomes soft and mushy. Add sugar, lemon juice and cardamom powder when it starts boiling.

Keep aside 4 to 5 apricots and make a puree of the rest apricot.

Again put in the same pan and cook till it becomes thick. Chop the whole apricot and keep aside.

When done, garnish with chopped apricots and cream and serve.

Rajma Wrap (Red Kidney Bean Recipe)

Ingredients

Boiled rajma/red kidney bean – 1 cup

Mixed vegetable – ¼ cup (carrot, beans, green peas)

Onion – 1 chopped

Garlic crushed – 5 to 6

Red chilli powder and salt as per taste

Tomato ketchup

Cheese

Chapatti

Method

Mash boiled rajma  and keep aside.

Heat butter in a pan, add onions and garlic and sauté for a minute. Then add chopped vegetables, red chilli powder and salt and stir fry for 2 minutes. Add 2 tbl.sp of tomato ketchup and mashed rajma and mix well and cook for another one minute.

Take chapatti on a flat surface. Spread rajma mixture and sprinkle little grated cheese on top. Roll and serve.

Rajma Toast (Red Kidney Bean Recipe)

Ingredients

Onion – 1 small chopped

Rajma/red kidney bean – 1 cup (small)

Garlic flakes – 5 to 6

Red chilli powder – as per taste

Chopped capsicum – ½

Salt to taste

Few bread slices

Cheese to sprinkle

Tomato ketchup

Butter – 1 tbl.sp

Method

Heat butter in a pan, add onions and crushed garlic, sauté for a minute and then add chilli powder and boiled rajma and again cook for a minute. Add chopped capsicum and 2 tbl.sp of tomato ketchup and stir fry till it becomes dry. When done, remove from heat.

Toast the bread on a pan. Spread rajma masala on top and sprinkle  grated cheese and serve hot.

Coconut Halwa

Ingredients

Thick coconut milk – 200 ml

Cashew nut paste – ¼ cup

Condensed milk – ½ cup

Cardamom powder – ½ tsp

Freshly grated coconut -4 tbl.sp

Ghee/butter – 3 tbl.sp

Few strands of saffron soaked in water

Chopped nuts

Method

Heat butter in a heavy bottom pan, lower the flame.

Add coconut milk, cashewnut paste, condensed milk, cardamom powder and freshly grated coconut.

Keep on stirring it till it becomes thick.

When half done, add chopped nuts and saffron and keep on cooking on low flame.

When done, remove in a greased tray and leave it to set in a refrigerator.

When set, cut into cubes and serve.

Coconut Ladoos

Ingredients

Dessicated/fresh coconut – 1 cup

Condensed milk – 1 cup

Cardamom powder – ½ tsp

Dry nuts and raisins

Method

Heat a pan, add one tbl.sp of ghee or unsalted butter.

Add dry nuts and raisins and fry till golden brown in color.

Remove and keep aside.

In the same pan, add condensed milk, cardamom powder and grated coconut and stir fry on a low flame till it becomes thick.

Add the fried nuts and raisins and mix well. Leave it to cool.

Roll into small balls like ladoos and coat it with dessicated coconut.

Quick Chicken Curry

Ingredients

Chicken pieces – 250 gm

Onions – 2

Yoghurt – ½ cup

Green chilli – 2

Garlic flakes – 4 to 5

Ginger – 1 inch piece

Cinnamon – 1 small piece

Cardamom – 1

Cloves – 3

Cumin seed - 1 tsp

Coriander leaves – ¼ cup

Salt as per taste       

For tampering

Few Curry leaves

Red chilli – 2

Method

Make a paste of all the ingredients given except chicken.

Mix this with chicken pieces and leave it to marinate for an hour.

 Heat 2 tsp of oil in a pan. Add this marinated chicken and stir fry for 2 to 3 minutes on a high flame.

Reduce the flame, add half cup of water.

Cover and leave it to cook for another 15 to 20 minutes.

Tamper it with few curry leaves and red chilli.

Garnish with coriander leaves and serve hot with rice or roti.

                                         

Egg Kabab

Ingredients

Egg – 4

Potato – 2 big

Green chilli and ginger paste – 1 tsp

Red chilly powder – ½ tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Coriander leaves – ¼ cup

Corn flour paste                                        

Oats for coating

Method

Boil eggs and remove the shell.

Boil potatoes. Peel the skin. Mash it and to it add ginger green chilly paste, red chilli powder, roasted cumin powder, coriander leaves and salt.

Mix it well. Apply this on boiled eggs from all the sides. Dip in corn flour paste, roll on oats and deep fry in oil.

Serve hot with tomato ketchup.