Chicken Veg Roll

Ingredients
all purpose flour - 1 cup
dry yeast - 1 tbl.sp
sugar - 1 tsp
salt - 1/2 tsp
chopped vegetables like capsicum, spring onion,
grated carrot
chilli flakes, salt and pepper as per taste
grated cheese


Method
In a bowl, take 1 tbl.sp of yeast and add sugar and salt to it. Add lukewarm water to it and mix well.
Leave it aside till it becomes frothy.
Take a cup of all purpose flour and add yeast mixture to it and knead it to a soft dough. Cover and leave it to rest till it doubles in size.
when it is double in size, roll a thick chapati. spread on it chopped vegetables like capsicum, spring onion, grated carrot, boiled and minced chicken,chilli flakes, pepper and salt , grated mozerella and cheddar cheese. Roll it tightly
Bake it in a preheated oven at 180 degree celcius for 15 to 20 minutes. Cut it and seve hot.

Spinach and Tomato Soup

Ingredients
tomato - 3 chopped
spinach leaves - 8 to 10
cumin seed  - 1 tsp
all purpose flour - 1 tsp
milk - 1/4 cup
crushed pepper corns - 1 tsp
salt as per taste
little cream for garnishing

Method
Blend spinach leaves  and tomato into a fine paste. Heat butter in a pan and add cumin seed and let it splutter. Then add crushed pepper corns and cook for few seconds.
Add a tsp of all purpose flour to it and stir fry for few seconds till the raw smell goes. Add one fourth cup of milk and mix it well.
Now add paste of spinach and tomato. Mix well and let it simmer on a low flame till it starts boiling. Add salt as per taste. Garnish with cream on top and serve hot.

Sweet Coconut Semolina/Suji Recipe

Ingredients
 roasted semolina - 1 cup
jaggery - 1 cup
paste of 1/4 coconut
cardamom powder - 1 tsp
a pinch of nutmeg powder
saffron color
few nuts and raisins

Method
In a bowl add semolina and jaggery.  Make a paste of coconut by adding little water and add it to semolina. Mix it well and let it rest for half an hour.
Heat butter in a pan and add  chopped nuts and raisins. Fry till raisin puffs up. Add semolina mixture to it, mix well. cover and let it cook till done. Keep stirring in between. When done, add a pinch of nutmeg powder and saffron color. Serve hot.

Chicken Teriyaki

Ingredient
boneless chicken cut into long strips - 500 gm
garlic flakes - 4 to 5 chopped
ginger - 2 inch grated
teriyaki sauce - 2 to 3 tbl.sp
salt as per taste
few chopped veggies like capsicum, spring onion etc

Method
In a bowl take boneless chicken and add to it garlic, ginger,salt and teriyaki sauce. Mix it well and let it marinate for half an hour.
Heat sesame oil in a pan and saute this chopped veggies for 2 to 3 minutes.
Remove in a plate. Add more sesame oil in the same pan and  shallow fry this chicken pieces till done.

Prawns Tikka with Veggies Delight

Ingredients
prawns - 15 to 20 pieces
capsicum, onion, tomato cut into cubes
yogurt - 3 tbl.sp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
ginger garlic paste - 1 tsp
corriander powder - 1 1/2  tsp
garam masala - 1/2 tsp
juice of half lemon
red chilli powder and salt as per taste

Method

In a bowl take yogurt, roasted cumin powder, corriander powder, garam masala, juice of half lemon, red chilli powder and salt as per taste.
Mix it all well and all prawns and veggies to it. Mix it well and let it marinate it for 3 to 4  hours.
Pierce it in a wooden skewer and grill it in a pan. Drizzle little chutney on top and serve hot.

Tri Color Idli

Ingredients
rice - 1 cup
parboiled rice - 1 cup
urad dal,black gram dal - 1/2 cup
fenugreek seed - 1 tsp
salt - 1 tsp
cooked rice - 1 cup
carrot - 1
red chilli - 1
spinach leaves - 8 to 1
green chilli - 1


Method
Soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours. Blend this to a fine paste along with cooked rice. Let it ferment for 8 to 10 hours or overnight.
Take two bowls and put little batter in each bowl. Make a paste of carrot and red chilli and mix in one batter for orange color. Make a paste of spinach leaves and green chilli and add to the other. Mix it well for green color. Now take idli mould. Grease it with oil and pour different color batter in each mould. When cooked you will get idli in three colors green, orange and white. Serve hot with chutney.

Cheesy Garlic Yogurt Dip

Ingredients
yogurt - 2 tbl.sp
mozzarella cheese - 2 to 3 tbl.sp
crushed garlic - 5 to 6
salt and pepper as per taste
few bread slices
butter - 2 tbl.sp

Method
Heat two tbl.sp of butter till it melts. Take it out in a bowl and let it cool down. To it add 2 to 3 tbl.sp of mozirella cheese, crushed garlic, a tsp of oil, salt and pepper. Mix well Add two tbl.sp of yogurt to it. Mix well. Take bread slices. Cut into rectangle pieces. Toast it on a pan till crispy. Serve with  yogurt dip.

Grilled Mushroom Tikka

Ingredients
mushroom cut into half about 7 to 8
tomato , capsicum and onion cut into cubes
yogurt - 2 tbl.sp
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
roasted cumin powder - 1 tsp
chickpeas flour - 1 tbl.sp
chaat masala - 1 tsp
salt as per taste
juice of half lemon


Method
Take a bowl, add yogurt, ginger garlic paste, red chilli powder, chickpaeas flour, chaat masala, salt and juice of half lemon. Mix all well. Add all the chop vegetables and mix well so that masala is very well coated to the vegetables. Leave it to marinate for half an hour.
Take tooth pick and put mushroom, tomato, capsicum and onion and shallow fry in oil till done. Serve hot with chutney or ketchup.

Eggless Black Forest Cake

Ingredients

All purpose flour –
150 gm

Powdered sugar –  70 gm

Oil –  75 gm

Cocoa powder –  2 tbl.sp

Hot coffee –  ½ cup with 2 tsp coffee powder

Vanilla essence – 1
tsp

Salt – ½ tsp

Baking powder
–  1 tsp

Baking soda –  ½  tsp

Condensed milk
–  50 gm

Water – ¼ cup

For frosting

Cream

Icing sugar

Few cherries  and chocolate strands for decoration .

Method

Sieve together all
purpose flour, powdered sugar, cocoa powder,, salt, baking soda, baking powder
in a bowl. Mix it all well. Add oil/butter, vanilla essence, condensed milk and
mix it well. Add cold water and with the help of hand blender whisk it for a
minute till it forms a smooth batter. In the last add hot coffee and again
whisk it few seconds to get very soft cake.

Bake in a preheated
oven at 180 degree celcius for  25 to 30 minutes.

For frosting

Take cream powder
in a bowl, and by adding icing sugar little by little to it keep whisking it
till it forms a smooth stiff batter. Refrigerate it for some time.
When the cake is ready, remove from the mould and keep on a rack to cool it.
When it is cool down, put little sugar syrup on top of the cake slices and spread cream icing on the first slice then place another one and cover the whole cake with cream icing.
Decorate it with choco strands and cherries.

Chicken In Hot Garlic Sauce

Ingredients

For marinating

Chicken – 150 gm
boneless

Soya sauce – 1 tsp

White pepper powder
– 1 tsp

Salt as per taste

Garlic cloves – 15
to 20

Ginger – 2 inch
small piece

Vinegar – 1 tsp

Make a paste of

3 to 4 kashmiri red
chilli soaked in water for half an hour

Soya sauce – 1 tsp

Tomato ketchup – 1
tbl.sp

Red chilli sauce –
1 tsp

Salt as per taste

Spring onion bulbs
cut into half

Capsicum – 1 big
cut into cubes

Spring onion greens
finely chopped

Method

First wash and
marinate chicken with the ingredients given.
Let it marinate for 15 to 20 minutes and then deep fry in oil till half
cooked.

Chop finely garlic
and ginger.

In a pan heat oil,
add garlic and ginger and cook till garlic changes it color.

Combine red chilli
paste, soya sauce, tomato ketchup and salt and add to the cooked ginger garlic.
Sauté for few seconds and then add chopped spring onion bulbs and capsicum
cubes.  Cook on a high flame for a
minutes and then add fried chicken. Add little water If the gravy is too thick.
Cook for a minute on a slow flame.  Add
spring onioin greens, mix well and let it cook for few seconds. Make a paste of
cornflour – 1 tsp with little water and add to the gravy to make the gravy
thick and transparent. Serve hot with fried rice or roti.

Dink Ladoo /Edible Gum Ladoo

Ingredients

Wheat
flour – 1 cup

Walnut
– ½ cup

Almond
– ½ cup

Dates
– ½ cup

Raisins
– ¼ cup

Edible
gum – 50 gm

Poppy
seed – 4 tsp

Nutmeg
powder – 1 tsp

Cardamom
powder – 1 tsp

Jaggery
– ½ cup

Method

Dry
roast almond and walnuts and make a powder of it.

Heat
ghee in  a pan add edible gum and fry
till it puffs up. Remove in another bowl and crush it. To this add powdered
walnut and almond.

In
the same pan, add raisins, fry till it puff up. Mix it in the bowl.

Deseed
dates and fry in ghee along with poppy seeds till soft.

Dry
roast wheat flour .  to this add cardamom
powder and nutmeg powder and fry for 3 to 4 minutes on a medium flame.

Remove
in the same bowl.

In
the same pan, add jaggery with little water and cook till jaggery melts.

Add
to this the flour, mix everything and immediately make laddoos.  Store it in an air tight container.

Beetroot Dosa with Chutney

Ingredients

For
making batter

Rice– 1 cup

Urad dal/black gram dal –  ½ cup

Parboiled rice – ½  cup

Fenugreek seed – 1 tsp

Beetroot – 1 small

Red chilli – 2

Cumin seed – 1 tsp

Ginger– 1 small piece

Little salt

For
making chutney

Onion– 2 medium size

Red chilli – 2

Garlic – 2

Tamarind – small size

Salt as per taste

Mustard seed – 1 tsp

Black gram dal/urad dal – 1 tsp

For tempering

Mustard seed – 1 tsp

Red chilli – 1 broken

Few curry leaves

 Method

Wash and soak dosa making ingredients in water for 3 to 4 hours and then  blend it to a fine paste. Leave it to ferment for 8 to 10 hours. When fermented  add little salt.

Make a paste of beetroot, ginger and red chilli and add it to the batter. Mix well.
Heat a pan and  with the help of a spoon
spread thinly on the tava in a circular way.
Put little oil. When cooked remove in a plate.

For making chutney

In a pan, heat oil, add one tsp of mustard seed, black gram dal and fry till it
splutter.

Then add red chillies and sauté for few seconds. Then add onion and fry for  2 mintues on a medium flame. Add tamarind to it. When cool, blend it to a fine paste by adding little salt.

Temper it with mustard seed, red chilli and few curry leaves. Serve hot with beet root
dosa.

Veg Paratha with Egg

Ingredients
Wheat flour dough
Onion - 1 medium size chopped
Ginger garlic paste - 1 tsp
Small bunch of chopped spinach leaves and fenugreek leaves
Roasted cumin powder - 1 tsp
Salt and red chilli powder as per taste
Egg - 2

Method
Heat oil in a pan, add onion and saute till it becomes translucent.
Add spinach leaves and fenugreek leaves and cook till it is reduced.
Take it out in a bowl and add ginger garlic paste, cumin powder, salt and chilli powder and half of  beaten egg.
Mix it well.
Roll two chapati. On one spread a spoonful of this mixture and cover it with another chapati. Cook on both the sides. Brush with little egg on top of both the sides of chapati. Serve hot with yogurt or pickle.

Tilgul Chikki

Ingredients

Jaggery - 1 cup
sesame seeds/til - 1 cup
cardamom powder - 1 tsp

Method

Dry roast sesame seeds  for 2 to 3 minutes on a medium flame.
Heat ghee/butter in a pan and add jaggery. Cook till it melts. Add cardamom powder and sesame seeds. Mix well and put in a greased plate. Cut into pieces when cool.

Prawns In Hot Garlic Sauce

Ingredients

For marination

Prawns
– 1 cup

Cornflour
– 1 tsp

Egg
– 1

Salt
– a little

Garlic
– 1o to 15 cloves chopped

Ginger
– 1 inch piece chopped

Capsicum
– 1 cut into cubes

Spring
onion – cut into big pieces

Paste
of 3 kashmiri red chilli

Soya
sauce – 2 tsp

Tomato
ketchup – 5 to 6 tbl.sp

Salt
and pepper as per taste

Vinegar
– 1 tsp

Sugar
– 1 tsp

Method

Soak
three to four kashmiri red chillies for half an hour and make a paste of it.

Marinate
prawns in ingredients given and keep aside

Heat
oil in a pan and deep fry it and remove on a tissue paper.

Remove
extra oil and add ginger garlic and cook till garlic changes its colour.

In
a bowl mix together kashmiri paste, soya sauce, tomato ketchup, salt and sugar.
Add this to ginger and garlic and mix well.

Cook
for a minute and then add prawns, spring onion, and capsicum. Also add little
water. Mix well and cook for 2 to 3 minutes on a high flame.

Add
salt and pepper as per taste. When cooked, remove from flame and garnish with
spring onion leaves.

Prawns Fried Rice

Ingredients

Cooked
rice – 1 cup

Prawns
– 10 to 15

Ginger
– 1-inch piece chopped

Garlic
– 5 to 6 chopped

Green
chilli - 1

Soya
sauce – 1 tsp

Black pepper
and salt as per taste

Mix
vegetable – capsicum, spring onion, carrot, French beans cut into small pieces

Salt
– 1 tsp

Method

Use
cooked rice. Best rice should be rice cooked one day before.

First
clean and wash prawns and keep aside.

Heat
olive oil in a pan. Add ginger, garlic and green chilli and sauté for few
seconds.

Add
mixed vegetable and saute on a high flame for 2 to 3 minutes. Then add soya
sauce, salt and pepper and mix well.
Make a hole in the centre and put prawns.  Let the prawns get cooked and then mix
vegetables to it.

Add
cooked rice, mix well, serve hot.

Mushroom Soup

Ingredients

Ghee/butter
– 1 tbl.sp

Mushroom
– 5 to 6

Garlic
cloves – 4 to 5

Peppercorn
– 1 tsp

Bay
leaf – 1

Onion
– 1 small

All
purpose flour – 1 tbl.sp

Milk
– ½ cup

Water
-  2 cup

Salt
as per taste

Nutmeg
powder – a pinch

Method

Slice
mushroom and keep aside.

Slice
onion and keep aside.

Heat
ghee/butter in a pan. Add garlic cloves and sauté for few seconds. Then add
peppercorn, bay leaf and onion slices and cook till onion becomes translucent.

Add
all purpose flour, stir it for few seconds and then add milk.  Keep stirring it till it thickens.

Add
water and mix it well.

Cook
till it starts boiling.

With
the help of filter, separate water and the leftover be blended coarsely.

Add
the blended mixture to the soup, mi x well. Add salt and nutmeg powder and let
it simmer on a low flame for few minutes.

Serve
hot.

Beetroot Idli Recipe

Ingredients

Rice – 1 cup

Parboiled rice/ukda chawal – 1 cup

Urad dal/black gram dal – ½ cup

Fenugreek seed/methi seed – 1 tsp

Salt – 1 tsp

Cooked rice or poha/rice flakes soaked in water – 1 cup

Beetroot – 1 chopped

Whole black pepper – 1 tsp

For making chutney

Daliya/roasted chana dal – ½ cup

Ginger – 1 inch piece

Coconut pieces – 2 tbl.sp

Green chilli as per taste

Salt as per taste

For tempering

Mustard seed – 1 tsp

Few curry leaves

One red chilli  chopped

Method

Wash and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours.

Blend it to a fine paste by adding cooked rice or poha.

Cover and leave it to ferment for 8 to 10 hours or overnight.

Next day in a blender, blend one beetroot and whole black pepper and add to the batter. Mix well.

Grease idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.

When cooked, let it cool down for some time. Demould it and serve hot with chutney.

For making chutney

Blend all the ingredients given and  temper it with mustard seed, curry leaves and red chilli.

Cucumber and Pineapple Colada

Ingredients

Cucumber – 1

4 to 5 slices of pineapple

Salt – ½ tsp

Sugar – 3 to 4 tsp

Black pepper – 1 tsp

Drinking soda

Method

Peel and chop cucumber.

Take 4 to 5 slice of pineapple and chop it.

In a blender add all the ingredients given except drinking soda.

Fill glass with half of it and add drinking soda. Serve immediately.

Kurdyacha Upma

Ingredients

Kurdiya – 200 gm

Onion –  1 big chopped

Ginger garlic paste – 1 tsp

Tomato – 1 chopped

Red chilli powder – as per taste

Turmeric powder –   ¼ tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Coriander leaves for garnishing

Method

Soak kurdiya in water for 2 hours and then drain the water and keep aside.

Heat oil in a pan, add cumin seed and cook until it splutter.

Add ginger garlic paste and sauté for few seconds.

Add onion and curry leaves and cook till onion turns translucent.  Add chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and fry on a low flame till oil separates.

Add kurdiya to it, mix well. Add juice of half lemon and cover and cook on a slow flame till done.

Garnish with coriander leaves and serve hot.

Green Peas Kotimbir Vadi

Ingredients

Green peas – 1 cup

Chickpeas flour – 1 cup

Bajra flour – ½ cup
Rice flour - 1 tbl.sp

Ginger garlic paste – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Sesame seeds – 2 tbl.sp

Ajwain/carom seeds – 1 tsp

Baking soda – ½  tsp

Asafoetida –  1/4 tsp

Small bunch of coriander leaves

Juice of half lemon

Salt as per taste

Method

Take fresh green peas and coarsely make a paste of it.

Mix all the ingredients given and add water to it. Make a batter which should not be too thin or thick.  Take a greased plate and pour this mixture into it.

Steam it for 10 to 15 minutes. Prick it with a knife. When it comes out clean, it means it is cooked.

Off the flame and let it cool down.

Cut into desired shape and shallow fry in oil. Serve hot with chutney or tomato sauce.

Chatpata Chana

Ingredients
Chana/whole gram/chickpeas - 250 gm
Cumin seed - 1 tsp
Ginger green chilli paste - 1 tsp
turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Salt as per taste

For chutney
Few coriander and mint leaves
Garlic cloves - 1
Green chilli - 1
Small piece of tamarind

For Garnishing
Few chopped onions and tomatoes
Few chopped mint and coriander leaves


Method
Soak whole gram in a bowl for 3 to 4 hours and then pressure cook it by adding little salt till it becomes soft.
Blend the ingredients given for making chutney.

Heat one tbl.sp of oil in a pan and  add cumin seed. When it splutters, add ginger green chilli paste and saute for few seconds till the raw smell goes.

Add cooked chana and all the powdered masala and salt. Mix well and cook till the gravy becomes dry.

Remove in a bowl. add chutney to it and mix it well. While serving garnish it with onion, tomatoes, mint and coriander leaves.

Baked Cheese Pizza

For making pizza dough
All purpose flour - 3 tbl.sp
Wheat flour - 2 tbl.sp
Dry yeast - 2 tsp
Little sugar and salt
Lukewarm water

To spread
Mozzarella cheese
Cheddar cheese
Chopped onion/onion powder
Garlic powder
Salt and pepper as per taste


Method
In a bowl, take two tbl.sp of lukewarm water and to it add dry yeeast, salt and sugar and leave it till it becomes frothy.
Mix with the flour and knead it to a soft dough. Cover and keep in a warm place till it doubles in size.

With ther help of a rolling pin, roll two chapatis and  on one spread all the ingredients given.

Cover with other chapati. Keep a round cup in the centre and make cut on sides as shown in video. Roll it and then place it in a baking dish and bake it for 10 to 12 minutes till cooked.

How To Make Soft Idli With Chutney Recipe

Ingredients
For making idli
Rice - 1 cup
Parboiled rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Cooked rice - 1 cup
Fenugreek seed - 1 tsp
salt - 1 tsp


For making chutney
Daliya/roasted gram dal - 1 cup
Coconut - 1 tbl.sp
Green chilli as per taste
Garlic cloves - 1
Tamarind pulp - 1 tsp
salt as per taste

For tempering
Mustard seed - 1 tsp
Few curry leaves

Method
For making idli
Wash and soak all the ingredients except cooked rice in water for 3 to 4 hours and then blend it coarsely by adding cooked rice.

Cover and let it ferment for 8 to 10 hours or overnight.

When it ferments, pour spoonful of batter into idli maker mould and steam it for 10 to 12 minutes.

Make a chutney by adding all the ingredients and temper it with mustard seed and curry leaves.

Serve with idli.

Crispy Fried Chicken Sandwich

Ingredients
 Few bread slices
Boneless chicken - 200 gm
White pepper - 1 tsp
Garlic powder - 1 tsp
Worcestershire sauce - 2 tsp
salt as per taste

For coating
Egg - 1
All purpose flour
Bread crumbs
Salt and pepper as per taste

For bread spread
Grated carrot and cabbage - 1/2 cup each
Capsicum - 1
Mayonnaise
Tomato ketchup

Method
Wash and cut boneless chicken into thin slices.
Add garlic powder, pepper, Worcestershire sauce and salt as per taste to it. Mix it well and let it marinate for 10 to 15 minutes.

For coating beat one egg adding little water to it and also salt and pepper as per taste.
Also add salt and pepper in all purpose flour and bread crumbs.

Now roll chicken pieces in all purpose flour, then dip in egg batter and roll in bread crumbs. Deep fry or shallow fry in oil.

In another bowl, add carrot, cabbage, capsicum and mayonnaise and ketchup. Mix well.

Toast bread slices and spread mayonnaise and place 2 to 3 fried chicken and close with bread slice. and serve.

Mirchi cha Techa

Ingredients

Green chillies – 10 to 12

Garlic cloves – 5 to 6

Sesame seed – 1 tbl.sp

Few chopped coriander leaves

Salt as per taste

Method

Crush garlic little.

Cut green chillies into half

Heat one tsp of oil in a pan, and add garlic cloves. Cook for few seconds and then add green chillies. Cook for two minutes on a medium flame. Make a well in the centre and put sesame seed. Fry this for few seconds and then add chopped coriander leaves. Mix well and off the flame. Add salt as per taste.

With the help of mortar and pestle crush it coarsely. Serve hot with roti or bhakri.