Carrot Murabba

             

 Carrot Murabba

Ingredients-

 1 kg carrot

700 gm suger

½ tea spoon red color

2 table spoon lemon juice

Method-

Peel the carrot, break the stems and wash them.

Let the carrots dry and cut them into ½  inch pieces.
Take a deep pan and heat water in it. The quantity of water should be enough to dip all the pieces of the carrot. Boil the carrots into the water for another 2-3 minutes add red color. Turn off the flame. Cover the pan and leave the carrots for 5 minutes in it.
that the15 – 20 minutes. water dries from the carrot.
Put the carrot in a steel pan and mix sugar in it. Cover the pan and leave it overnight or for 6-7 hours. Within this time the juice will come out of the carrot and collect into the pan.
Put this pan on a stove and cook till the one string syrup forms. Turn off the flame. If you find the syrup too thin next day, then keep the pan once again on the stove and let it boil again till the syrup gets thick.
Add lemon juice to it once the carrot cools down.
Carrot murabba is ready.
Store the Carrot Murabba in an air-tught container .        

Besan Dhokla

Besan Dhokla

Ingredients

Batter-
1 cup gram flour
½ cup curd
1 pinch turmeric
½ tea spoon salt
1 table spoon ENO
1 table spoon oil
1tea spoon sugar
½ cup water

For fry-
2table spoon oil
1 tea spoon mustard seed
3-4 green chilli chopped
1table spoon chopped coriander leaves
1 tea spoon sugar
1 cup water

Method-

Mix ½ cup curds with ½ cup of water.
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. mix in the oil, salt, sugar and turmeric powder. Mix well
Slowly add more water if needed else. Keep it aside to rise for 1 hour.If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas . Thali plate can be used for steamingMeanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done.
Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
For seasoning, heat a pan with oil, mustard seeds , when mustard starts popping, add chopped green chilies,1 cup water, sugar and salt to taste let it boil till it remain half remove and pour over the dhokla
Serve them with green chutney….!!!!

Tandoori Cauliflower

Tandoori Cauliflower

Ingredients-

1 medium cauliflower

For marinade-

1 cup yogurt

2 table spoon ginger- garlic paste

2 table spoon tandoori masala

½ tea spoon turmeric powder

Salt to taste

For fry-

4-5 table spoon oil

2 onions chopped

½ cup tomato puree

½ tea spoon red chilli powder

2 table spoon coriander powder

2 tea spoon lemon juice

½ tea spoon turmeric powder

Salt to taste

Garnish from coriander leaves

Method-

Hang the yogurt in a muslin cloth for about 30-40minutes. Pour the ‘hung yogurt’ into a bowl and add in all the ingredients for the marinade and mix well and kipe a said.

Trim the Cauliflower and take off the leaves and excess stalk making sure the Cauliflower stays as one piece and wash the cauliflower.

2 cup hot water in the deep pan add 2 tea spoon salt put the cauliflower

Close the lid for 10 minutes. Drain the water

Rub the marinade over the Cauliflower for about an hour.

Heat oil in kadai add zeera to it

Add chopped onion to it and cook till it becomes golden brown

Add tomato puree , red chilli powder , coriander powder , turmeric powder, lemon juice till it leaves oil

Keep it aside to cool

Pour this puree on marinated cauliflower and keep it aside for 30 minutes

Now, Pre-heat microwave at 350 degrees for girll.

Take a baking tray,spray some cooking oil and place the marinated cauliflower in the baking tray and bake it .

It will take between 20-25 minutes for the cauliflower to get a good color (depending on the size cauliflower and the quality).

Keep an eye on the microwave your Cauliflower should feel soft yet firm on touch.

Place the garnish (coriander leaves)on the platter around the cauliflower and serve.

Ras malai

Ras malai

Ingredients-

2 litter fresh cow’s milk

1 cup sugar

5-6 pistachio chopped

5-6 almonds chopped

1 table spoon chirongi

½ tea spoon green cardamom powder

1 table spoon suji 

½ tea spoon saffron

¼ tea spoon yellow colour

 Method-

For Sweet Saffron Milk-
 

Soak saffron in 1 tsp of warm milk for 10 minutes Boil 1 liter milk in a heavy bottom pan. When milk get reduced and become almost half then add 3/4 cups of sugar.

Add 1/4 tsp cardamom powder and saffron and Add chopped nuts. Mix and let it cool down to room temp.

Paneer sponge-

Boil 1 liter milk in a pan and keep stirring.When it start boiling switch off the flame and wait for 2-3 minutes.Now add 2 tsp of lemon juice (or 1 tsp of vinegar) and stir.Strain the curdled milk through a muslin cloth.Pour some cold water over the milk to remove the traces of lemon juice and to cool it down.Tie the muslin bag and put some weight over it to remove the extra water from the milk solids Keep it for 20 minutes and then open and remove the paneer from the muslin cloth.take it in a big plate and mash it with your palms for about 5-6 minutes.Now add 1 tsp suji ,1 tsp of grinded sugar, pinch of cardamom powder.Mix and knead again for 3-4 minutes.Shape them into small flat peda and keep aside. In the pressure cooker add 1½  glasses of water and 80 grams of sugar and cook.When it comes to a rolling boil add the prepared paneer peda and close the lid (with the whistle)Cook for 1 whistle then lower the flame and simmer for 5-6 minutes.(not for the overcook)Now switch off the flame and keep the cooker closed for 30 minutes.Then open the cooker and now take the paneer peda and press them very gently to remove some sugar syrup.
Add the paneer peda into the saffron milk and let them soak in it for 1 hours.
Serve chilled.  

Peanut butter and banana milk shake

Peanut butter and banana milk shake

Ingredients

1 cup milk

½  cup peanut butter

1 banana (cut in pieces)

2 tablespoons sugar

Method-

In a blender, combine all ingredients; cover and process for 30 seconds or until 

smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Biscuit Cake

Biscuit Cake                                                   

Ingredients:

1 packet marrigold biscuits (crushed)

2 table spoon unsalted butter

1 table spoon cocoa powder

½ tea spoon coffee powder

2 table spoon condensed milk

1table spoon sugar

1 cup milk

½ cup chopped walnuts

Method:

 In a heavy-bottomed pan on low flame, add 1 cup of Milk. Add condensed milk, Cocoa Powder, Sugar and Butter. Bring the Milk to a boil. Add Instant Coffee Powder and allow it to mix in well. Stir constantly, once the mixture starts thickening, take it off the flame. Set aside and allow it to cool down to room temperatureAdd crushed biscuits and walnut to itMake dough out of the mixtureMake a log by the doughAnd keep it in refrigerator for 2hrsCut log into ½ inch of piecesServe it…. 

Stuffed mushrooms with white gravy

Stuffed mushrooms with white gravy

Ingredients-                                                       

8-9 large mushroom (temmed and blanched)
½ Cup oil
1 onion chopped

3 clave garlic chopped

1 green chilli chopped
1 tsp garam masala
1 cup grated paneer

1 tea spoon red chilli  powder

salt to taste
½ cup peas

1 table spoon coriander

1tea spoon lemon juice

(For the gravy)

2table spoon sesame seed

7-8 cashew nuts

2 table spoon magaj seeds

2  onion chopped

2tea spoon ginger garlic paste

1table spoon  garam masala

 Salt to taste

 1table spoon red chilli powder

1 table spoon sugar

½ cup fresh cream

1 cup milk

Method

 (For the stuffing)

Place the cleaned mushrooms in boiling water for 10 seconds and then refresh them by placing them in cold water. Drain the water

Heat the oil in a broad pan, add the onions and garlic and sauté on a medium flame till they turn translucent.

Add the green chillies , paneer(grated)& peas(boiled and mashed) mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

Add the garam masala, coriander and salt, mix well and cook on a slow flame for another 2 minutes, stirring once in between.

Add the lemon juice, mix well

Divided the stuffing into 10 equal portions

Stuff each mushroom with a portion of the stuffing.

Coat the mushrooms with corn flour

Deep fry stuffed mushrooms and keep it aside

(For gravy)

Heat 1 teaspoon oil in pan and add sesame seeds,cashew nuts,magaj seeds,onion

Cook them for 1 min.add ½ cup of water to it n cover it with lid

Let it boil for 2 min

Let it cool n make paste of it. keep it aside

Take another pan, heat 2 tablespoon oil in it

Add sesame seed , ginger garlic paste and sauté it

Now add cashew paste, garam masala, salt ,red chilli powder,sugar

Cook it till it leaves oil from corners

Add  fresh cream and milk

Boil it for 2-3 min

Serve it in a bowl  stuffed mushrooms with white gravy.

Beetroot juice

Beetroot juice

Beetroot  juice is associated with many health benefits. Beetroot   juice not only provides good health but also provides the essential nutrients needed by the body for its daily needs.

 

Ingredients-

250 g beetroot

2 inch ginger  

1 lemon juice

Salt to taste

Method-

 Wash beetroot to remove dirt and peel them. slice the  beetroot to fit your juicer. Peel the ginger, and slice to fit your  juicer. Add lemon juice and salt, Enjoy the juice………..

Shahi Mashroom Paneer

Shahi Mashroom Paneer

Ingredients

150 gm paneer (cut in to 1 inchs cubes)

150gm mushroom(boil and cut in to pieces)

2 onions 

2 table spoon oil 

1tea spoon jeera 

3 tamatoes 

100gm fresh cream 

1tea spoon kasuri methi 

25gm ginger 

1/2teaspoon turmeric 

red chilli powder(to taste)

1table spoon coriander 

salt (according to taste)

3 table spoon shahi paneer masala 

50gm cashew nut 

method

Clean,wash& halve mushrooms.Cut paneer into half inch sized cubes.
Grind cashew nut into fine paste using ½ cup of water .
Grind Onions,tamato and ginger into fine paste.
Heat oil in a pan add jeera,turmeric,red chilli& onion-ginger paste and mix it .
Fry it till it becomes brown.
Add shahi paneer masala,cashew paste &cream

Add mushroom & paneer mix it well and cook for 2 to three minutes.
add kasuri methi,salt,1½ cup of water
Let it boil for 2 minutes.
Garnish it with cream& corriander.
Serve it.

Sabudana khichdi

Sabudana  khichdi

Ingredients-

1 cup sabudana

1 potato boil

2 table spoon peanut

2 green chilli chopped

1 tea spoon red chilli powder

Salt to taste

2tea spoon lemon juice

2 table spoon coriender leaves chopped

4  table spoon ghee

1 tea spoon cumin seed

Method-

Soak sabudana in water for overnight. 

Roast the peanuts in a microwave till they become crisp. keep aside to cool. you can remove the peanut skins if you want.

Heat ghee and crackle the cumin. When they are browned add the green chilies and fry for half a minute on medium flame.

Add the chopped boiled potatoes and saute for a minute.

Add the sabudana and saute till the pearls become translucent on a slow flame stirring continuously.

Mix peanuts ,salt ,red chilli powder and lemon juice and stirring continuously.

Garnish the sabudana  khichdi  with some coriander leaves.

Sever the hot………..

Shahi Tukda

                                                                                                                                               

Shahi Tukda –

  

Ingredients-

  

 6 large Bread slices (cut each slice into triangles)

   1 cup water

   ½ cup  Sugar

   ½ liter Milk

  6-7 strands saffron (soaked in 2 table spoon of milk )

  2 table spoon chopped nuts ( pistachios, cashew and almond)

  ½ cup ghee

Method-

Take milk in a thick bottomed stainless steel bring to a boil. Reduce flame and allow it to reduce to ¼  its original quantity. Add 1 table spoon sugar mix and keep it aside.

In another bowl, place sugar and water. On low to medium flame, let the sugar dissolve completely add  saffron .  allow to cook for 2 minutes. Turn off heat. Keep aside.

Take 2-3 tsps of ghee in the pan and place 2 triangles toast the bread to a golden shade on both Dip each toasted triangle in the sugar syrup to coat both the sides and remove onto a serving dish.

At the time of serving, pour the chilled thickened milk over the bread slices, garnish with nuts and serve.