Schezwan baby corn veg

                                 

Schezwan baby corn veg

Ingredients

250 gm capsicum

6-7 baby corn (half boiled)

2 onion (finely chopped)

2 tomato

2 tbsp oil

Salt to taste

3-4 tbsp schezwan sauce

1 tbsp honey

Method

Cut capsicum in square shape

Make puree of tomato

Cut baby corn into pieces

Heat oil in kadai

Fry finely chopped onion till it becomes brown

Add tomato puree into it

Cook it till it leaves oil

Add capsicum , baby corn & salt

Add 2 tbsp water to it

Close the lid & let it cook for some time in low heat

After 3-4 min open the lid and add schezwan sauce and honey

Cook it for 2 min 

Serve hot

Coconut barfi

Coconut barfi

Ingredients-

2 cup Coconut scraped

1 cup sugar

1 table spoon ghee

½ cup milk powder

½ tea spoon cardamom powder

2 table spoon milk

Method-

Heat a non stick pan on medium heat. Add the coconut and sugar cook stirring continuously

After 2-3 minutes then add 2 table spoon milk , milk powder and cardamom

Powder stir continuously till the mixtures turns a pink and thick

Remove from the heat and grease a thali with ghee and pour in the coconut mixture and spread evenly.

When it cools down , cut into squares shape

Serve and store in air tight container in the refrigerator.

Manchurian flavour chakli

Manchurian flavour chakli

Ingredients

1 cup wheat flour
½ cup besan
½ cup rice flour
1 pack ching’s Manchurian masala
Oil for deep fry +2 table spoon
2 tea spoon sesame seed

Method

Heat oil in kadai meanwhile you prepare the dough.Mix ching’s Manchurian masala powder in one cup of boiling water.

Make a paste of it by heating it & let it cool downTake a bowl and add all the three flour in it

Add 2 tsp of oil (preferably hot oil ,sesame seed & Manchurian paste. Make dough with water. It should be a stiff yet smooth and non sticky

Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot.

Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

Egg less Chocolate cake

Egg less Chocolate cake

Ingredients-

1 cup curd

1 cup milk

1 cup powdered sugar

½ cup oil

2 table spoon milk maid

1 cup cocoa powder

1 ½ cup maida

½ tea spoon baking powder

1 tea spoon soda

1 tea spoon vanilla essence

method-

mix maida,cocoa powder,soda and baking powder & keep aside.

Mix curd and powdered sugar in a bowl. Leave for five to six minutes.

Add maida mixture, milk , milk maid, oil, essence and beat very well.

Pre-heated the oven to 180.c.

Pour prepared mixture into the cake tin and bake in the oven for 10-12 minutes.

Serve them after 20-25 minutes.

Lotus stems Ke Shammi Roll

Lotus stems Ke Shammi Roll

Ingredients-

250 gm lotus stems (Kamal kakdi)

100 gm chana dal (soked over night)

3-4 green chilies chopped

1 inch piece Ginger chopped

1 tea spoon garam masala powder

1 table spoon lemon juice

1 table spoon corn flour

Oil to fry

Salt to taste

2 onions chopped

1 cup Bread crumbs

2 table spoon corn flour for batter

Method

Wash and soak the chana dal in water for overnight

Wash the lotus stem. Peel it & cut into small pieces..

Take water in a pan , add salt and lotus stem pieces. Boil for 5 minutes.

Filter the lotus stem pieces and wash again with fresh water to make it totally free of mud.

Now add the stem pieces, chana dal. Close the lid and boil the mixture in the cooker for 1 whistle, then lower the flame and keep boiling for 10 minutes.

Cool the mixture and grind it in grinder.

Take the ground mixture out of grinder in a bowl.

Now heat kadhai add oil, green chilies, onion, ginger garlic paste and sauté it.

Now add garam masala, red chillie powder, salt and lemon juice mix it well, fry and keep it aside to cool.

Now mix corn flour in prepared mixture

Now take 2 tbsp corn flour , water and prepare thick batter

Then roll each kebab in cylindrical form.

Roll the kebab in corn flour batter and bread crumbs

Heat the kadhai and deep fry the roll till both sides get golden brown.

Then place them on absorbent paper so that excess oil on the roll is removed.

Serve hot with green chutney.

Home made wiped cream

 Home made wiped cream

Ingredients:

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla 

method-

Put a metal bowl and your beater into the freezer for at least 10 minutes prior to beating cream. Put cream into bowl and beat on high for 5-6 minutes or until stiff peaks for. Add in powdered sugar and mix well.