Preparation :15 min
Cook :15 min
Total TIme :30 mins
Servings :
Ingredents :
1 tin of baked beans
2 1/2 to 3 cups Vegetable Broth
1 tbsp chopped parsley
3 tbsp grated processed cheese
Tortilla Chips
a pinch of pepper powder
1/2 tsp salt
Method :
Cook baked beans in broth for 3-4 minutes.Add salt, parsley, pepper, and 1 tbsp cheese.Cook for a minute.Remove from flame. add cheese and crumble tortilla chips on the top before serving.
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Tuesday, April 25, 2017
Wednesday, April 5, 2017
Bottle Guard Raita
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups grated bottle gourd (doodhi / lauki)
2 cups curds (dahi)
salt to taste
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp roasted and crushed peanuts
chopped coriander (dhania) for garnishing
Method
Heat the oil in a small pan and add the mustard seeds ,asafoetida, turmeric powder , curry leaves and bottle gourd, mix well and saute for 2 minutes.Cover and cook till it becomes soft adding 2 cups of water, salt, coriander-cumin seeds powder on medium heat.Transfer in a serving bowl and keep aside till it becomes cold. Add the curd,peanut powder and coriander leaves.Serve with chapati or methi paratha.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups grated bottle gourd (doodhi / lauki)
2 cups curds (dahi)
salt to taste
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp roasted and crushed peanuts
chopped coriander (dhania) for garnishing
Method
Heat the oil in a small pan and add the mustard seeds ,asafoetida, turmeric powder , curry leaves and bottle gourd, mix well and saute for 2 minutes.Cover and cook till it becomes soft adding 2 cups of water, salt, coriander-cumin seeds powder on medium heat.Transfer in a serving bowl and keep aside till it becomes cold. Add the curd,peanut powder and coriander leaves.Serve with chapati or methi paratha.
Aubergine Paratha
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
For The Stuffing
1/2 cup finely chopped brinjal (baingan / eggplant)
1/4 cup finely chopped spring onions
1/2 cup grated paneer (cottage cheese)
2 tsp ghee
2 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
To Be Kneaded Into A Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp ghee
water as required
Other Ingredients
ghee to roast the paratha
some plain flour (maida) for rolling parathas
Method
for the stuffing
for the stuffingHeat ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the brinjals and cook for few minutes.Add the onions, seasonings and mix it well.Add panneer and mix well. Keep aside.
How to proceed
How to proceedRoll 2 inch puris from the dough.Place little stuffing in the center and bring the sides together and seal it well.Again roll it with the help of little dry flour into a 5 inch paratha.Roast it on hot tava using little ghee until golden on both the sides.Serve it hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
For The Stuffing
1/2 cup finely chopped brinjal (baingan / eggplant)
1/4 cup finely chopped spring onions
1/2 cup grated paneer (cottage cheese)
2 tsp ghee
2 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
To Be Kneaded Into A Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp ghee
water as required
Other Ingredients
ghee to roast the paratha
some plain flour (maida) for rolling parathas
Method
for the stuffing
for the stuffingHeat ghee in a kadhai and add the cumin seeds.When the seeds crackle, add the brinjals and cook for few minutes.Add the onions, seasonings and mix it well.Add panneer and mix well. Keep aside.
How to proceed
How to proceedRoll 2 inch puris from the dough.Place little stuffing in the center and bring the sides together and seal it well.Again roll it with the help of little dry flour into a 5 inch paratha.Roast it on hot tava using little ghee until golden on both the sides.Serve it hot.
Caulilower Paratha
Preparation:20 mins
Cook: 10 mins
Total Time: 30 mins
Servings:
Ingredients
1 medium sized cauliflower
1 small piece of ginger (adrak)
fresh coriander (dhania)
2 green chillies
black pepper (kalimirch) powder to taste
dried mango powder (amchur)
salt to taste
whole wheat flour (gehun ka atta) for four medium sized balls
ghee
Method
Fist take the cauliflower and remove it flowerretes and wash it in hot water also add salt in this water.Then grate this floweretes on a grater. then to this grated mixture add salt and keep it aside for 10 mins.Then peel the ginger piece and also grate it. Cut the green chillies in fine pieces and keep along with grated ginger.Then knead the wheat flour by addng salt and ghee in it make four medium sized balls and keep it aside.Then take the grated mixture of cauliflower which was kept aside after about 10 mins and place it between the palms of boh your hands and press it so that all the water comes out . th water will come out because we had added salt and kept aside .See that the mixture is dryThen add to it green chllies and grated ginger finely chopped coriander , black pepper powder,amchur powder and mix it well.Then take one portion of the kneaded dough and roll it into a thick chapati then in the center of it and some ghee and dry wheat flour spread it evenly then over it and the grated ready mixture of cauliflower stuffing and close it nicely from all the sides and dip this in dry whest flour and roll it like a paratha with utmost care so that the stuffThen put ghee over a hot tawa and fry th paratha on both sids on slow fire and adding ghee accordingly. make the remaining parathas wite remaining mixtue.
Cook: 10 mins
Total Time: 30 mins
Servings:
Ingredients
1 medium sized cauliflower
1 small piece of ginger (adrak)
fresh coriander (dhania)
2 green chillies
black pepper (kalimirch) powder to taste
dried mango powder (amchur)
salt to taste
whole wheat flour (gehun ka atta) for four medium sized balls
ghee
Method
Fist take the cauliflower and remove it flowerretes and wash it in hot water also add salt in this water.Then grate this floweretes on a grater. then to this grated mixture add salt and keep it aside for 10 mins.Then peel the ginger piece and also grate it. Cut the green chillies in fine pieces and keep along with grated ginger.Then knead the wheat flour by addng salt and ghee in it make four medium sized balls and keep it aside.Then take the grated mixture of cauliflower which was kept aside after about 10 mins and place it between the palms of boh your hands and press it so that all the water comes out . th water will come out because we had added salt and kept aside .See that the mixture is dryThen add to it green chllies and grated ginger finely chopped coriander , black pepper powder,amchur powder and mix it well.Then take one portion of the kneaded dough and roll it into a thick chapati then in the center of it and some ghee and dry wheat flour spread it evenly then over it and the grated ready mixture of cauliflower stuffing and close it nicely from all the sides and dip this in dry whest flour and roll it like a paratha with utmost care so that the stuffThen put ghee over a hot tawa and fry th paratha on both sids on slow fire and adding ghee accordingly. make the remaining parathas wite remaining mixtue.
Channa Masala
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
1 1/2 cups soaked and cooked kabuli chana (white chick peas)
2 chopped onions
1/2 cup chopped tomatoes
1 tsp chole masala
1 tsp fennel seeds (saunf)
1 tsp crushed garlic (lehsun)
1/2 tsp grated ginger (adrak)
1/4 cup chopped coriander (dhania)
1 tsp chilli powder
1 tbsp oil
salt to taste
Method
Heat oil in a pan or wok.Add the onions and sauté until golden brown and add the ginger and garlic.Add the fennel seeds and mix well.Add the tomatoes and cook until they are mushy and soft.Cool and blend to a fine paste.Transfer into the same pan and add the cooked chana, chilli powder, salt and some water.Bring to boil and simmer for a few minutes.Add the chana masala and stir nicely till it is fully incorporated with the gravy.Garnish with freshly coriander leaves.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
1 1/2 cups soaked and cooked kabuli chana (white chick peas)
2 chopped onions
1/2 cup chopped tomatoes
1 tsp chole masala
1 tsp fennel seeds (saunf)
1 tsp crushed garlic (lehsun)
1/2 tsp grated ginger (adrak)
1/4 cup chopped coriander (dhania)
1 tsp chilli powder
1 tbsp oil
salt to taste
Method
Heat oil in a pan or wok.Add the onions and sauté until golden brown and add the ginger and garlic.Add the fennel seeds and mix well.Add the tomatoes and cook until they are mushy and soft.Cool and blend to a fine paste.Transfer into the same pan and add the cooked chana, chilli powder, salt and some water.Bring to boil and simmer for a few minutes.Add the chana masala and stir nicely till it is fully incorporated with the gravy.Garnish with freshly coriander leaves.
Mango Chiller
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 8 to 10 glasses
Ingredients
200 gms raw mango
1 cup sugar
2 tbsp grated ginger (adrak)
1 tsp chaat masala
1 tsp roasted cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
1 tsp dried mint leaves (phudina) powder
1 tsp rock salt
10 gms saffron (kesar) strands soaked in 1 tbsp of
1 tsp cinnamon (dalchini) powder
ice cubes
For The Garnish
few mint leaves (phudina)
Method
Peal and boil the raw mangoes in a deep pan in enough water, mix well and boil till the mangoes are completely cooked. Remove from the flame, remove the pulp and blend in a mixer into to a smooth thick paste without using water. Keep aside.Heat a pan add the sugar, 500 ml water and ginger, mix well and cook till the sugar is completely melted.Filter the sugar mixture and transfer it to another pan and simmer for 2 minutes.Add the prepared raw mango paste, 1/2 tsp chaat masala, pudina powder, 1/2 dry mango powder, cumin seeds powder and rock salt and mix well and simmer for 7-10 minutes.Add the saffron and cinnamon powder and mix well and simmer further for 2 minutes.Remove from the flame, allow to cool.Pour 3-4 tbsp of the prepared mixture in a long glass.Add 5-6 ice cubes and filled with chilled water.Sprinkle the remaining chaat masala and dry mango powder.Served chilled garnished with mint leaves.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 8 to 10 glasses
Ingredients
200 gms raw mango
1 cup sugar
2 tbsp grated ginger (adrak)
1 tsp chaat masala
1 tsp roasted cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
1 tsp dried mint leaves (phudina) powder
1 tsp rock salt
10 gms saffron (kesar) strands soaked in 1 tbsp of
1 tsp cinnamon (dalchini) powder
ice cubes
For The Garnish
few mint leaves (phudina)
Method
Peal and boil the raw mangoes in a deep pan in enough water, mix well and boil till the mangoes are completely cooked. Remove from the flame, remove the pulp and blend in a mixer into to a smooth thick paste without using water. Keep aside.Heat a pan add the sugar, 500 ml water and ginger, mix well and cook till the sugar is completely melted.Filter the sugar mixture and transfer it to another pan and simmer for 2 minutes.Add the prepared raw mango paste, 1/2 tsp chaat masala, pudina powder, 1/2 dry mango powder, cumin seeds powder and rock salt and mix well and simmer for 7-10 minutes.Add the saffron and cinnamon powder and mix well and simmer further for 2 minutes.Remove from the flame, allow to cool.Pour 3-4 tbsp of the prepared mixture in a long glass.Add 5-6 ice cubes and filled with chilled water.Sprinkle the remaining chaat masala and dry mango powder.Served chilled garnished with mint leaves.
Quick Rasmalaai
Preparation:0
Cook: 20 min
Total Time: 20 mins
Servings:
Ingredients
1 kg milk
3 tbsp cornflour
10 Rasgullas
chopped mixed nuts for garnish
Method
Put the milk for boiling in a thick bottomed shallow panWhen it starts boiling, slow the flameIn a small bowl, mix cornflour in 2-3 tbsp of cold milkSeive this mixture and pour it in the simmering milk. keep on stirring the milk while adding the cornflour or else it might burn.After this add the rasgullas, and allow it to thicken till the required consistency.Add chopped dryfruits, kesar etc. allow it to coolServe chilled.
Cook: 20 min
Total Time: 20 mins
Servings:
Ingredients
1 kg milk
3 tbsp cornflour
10 Rasgullas
chopped mixed nuts for garnish
Method
Put the milk for boiling in a thick bottomed shallow panWhen it starts boiling, slow the flameIn a small bowl, mix cornflour in 2-3 tbsp of cold milkSeive this mixture and pour it in the simmering milk. keep on stirring the milk while adding the cornflour or else it might burn.After this add the rasgullas, and allow it to thicken till the required consistency.Add chopped dryfruits, kesar etc. allow it to coolServe chilled.
Sabudana Thalipeeth
Preparation:30 mins
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
1 cup sago (sabudana) , soaked in water for 30 minutes
2 tbsp coarsely crushed peanuts
1 cup boiled and mashed raw banana
black salt (sanchal) to taste
2 tsp chopped green chillies
1 tsp powdered sugar
1 tsp powdered cumin seeds (jeera)
2 tbsp grated coconut
2 tbsp arrowroot (paniphal) flour flour
oil for shallow frying
Method
Drain the water from the sago and add all the ingredients except oil and keep aside.Now take a tawa and grease with oil in the inner side.Make a ball of the sabudana mixture and press on the inner side of the tawa to give a shape of a roti of 3-4 inches diameter.Cook on a medium flame using oil till golden and serve hot with green chutney.
Cook: 20 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
1 cup sago (sabudana) , soaked in water for 30 minutes
2 tbsp coarsely crushed peanuts
1 cup boiled and mashed raw banana
black salt (sanchal) to taste
2 tsp chopped green chillies
1 tsp powdered sugar
1 tsp powdered cumin seeds (jeera)
2 tbsp grated coconut
2 tbsp arrowroot (paniphal) flour flour
oil for shallow frying
Method
Drain the water from the sago and add all the ingredients except oil and keep aside.Now take a tawa and grease with oil in the inner side.Make a ball of the sabudana mixture and press on the inner side of the tawa to give a shape of a roti of 3-4 inches diameter.Cook on a medium flame using oil till golden and serve hot with green chutney.