mixed veg chow mien

Veg Chow mein is a favourite among kids and is liked by everyone. Use vegetables in a higher quantity, which will make the food tasty and healthy at the same time. Nothing can beat the tea time hunger other than Veg Chow mein..

 

mixed veg  chow mien

Ingredients-

2 cup noodles

½  cup capsicum (chopped)

1 carrot (chopped)

1 onion chopped

1 cup cabbage (chopped)

½  cup beans chopped

2 table spoon soya sauce

1 table spoon vinegar

1 table spoon chilli sauce

2 table spoon tomato sauce

Salt to taste

2 table spoon oil

Method-

Noodles boiled in water take care do not overcook stain noodles though cold water 3-4 times.

Add 1 tea spoon oil to the noodles to avoid sticking.

Heat oil in a yoke add chopped onion and stir fry few second add all vegetables and fry for 2-3 minute.

Add salt mix well now add boiled noodles and mix well add vinegar ,chilli sauce, soya sauce, tomato sauce and stir fry for ½ minute.

Server hot………….

Beetroot Halwa

Beetroot  Halwa

Beetroot  ka  halwa is a delicious Indian sweet made with beetroots. It is easy to prepare and taste is too

 awesome.

Ingredients-

500 gm beetroot

1 tea spoon ghee

1 litre Milk

1 tea spoon cardamom  powder

2 tea spoon ghee for frying  Cashews

1/2  cup dry fruits (choped Badam, Pista, Kaju)

1 tea spoon raisins

200 gm sugar

 1 cup Mawa

Method-

Wash the beetroots, peel and grate them. In a heavy base kadai , heat ghee now add the beetroots and let this cook on low flame  for 2 minutes.

Add  milk to boil stir continuously.

.When it starts getting thick, Add sugar, cardamom powder, ¼ of the total dry fruits and raisins.

Stir for 5-7 minutes. Now add Mawa and stir well on low flame till the mawa mixes.

Let it cook till the sugar dissolves and the milk has been absorbed.

Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot or cold.

Dahi vada (gujiya)

             Dahi vada (gujiya) 

Ingredients:
1 cup Urad daal (soak and grind)
Salt to taste
Oil for deep frying
2 cup Yogurt
½ cup  Milk to thin yogurt
2 tea spoon Roasted Cumin Powder
1 tea spoon Red Chili Powder
½ tea spoon black salt
Tamarind Chutney
1 table spoon kishmish & chiraungi
2 tbsp kaju

Method:
- Remove urad dal batter into a bowl and add Salt
- Whip the batter with a spoon to make it light and fluffy.Heat Oil on medium heat.
-. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.Keep    kishmish & chiraungi in it.
- Using your thumb, make a small hole in the center of the batter.
-. Gently flip the batter into the hot oil. Repeat process for all the batter.
- Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.
-. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.
- Take a medium bowl filled with water and add a little salt to it.
- Drop the cooled vada into the water and allow them to soak for 15-20 minutes.
- Remove vada and gently press them in your palms to squeeze out the water.
- Place squeezed vada into a serving platter or dish.
-Add enough water (or milk if your yogurt is sour),sugar,salt to yogurt to make it pouring consistency.
- Pour yogurt over the vada to completely coat and submerge them.
- Sprinkle black salt, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.
- Top with Coriander or Mint Chutney and Tamarind Chutney.
- Garnish with chopped cilantro/coriander leaves.
- Chill in the refrigerator until ready to serve.

Bati Chokha

 Bati Chokha

Ingredients (for 3-4 servings)

For outer part of bati

2 cups wheat flour

½  tsp baking powder

½ tsp soda

2 tbsp refined oil

¾  tsp salt

4 tbsp of ghee

For Filling

1 cup roasted gram ka sattu

4-5 clovesGarlic grated

1 medium size onion finely chopped

1 peice Ginger grated

2 -3 Green chilies, finely chopped

½ cup coriander leaves finely chopped

1 tsp ajwain

1 tblsp lemon juice

2 stuffed red chilli pickle masala

Salt to taste

For chokha

2 medium sized boiled potatoes

1 big rounded brinjal

3 medium sized tomatoes

4-5 garlic cloves (peeled)

2-4 finely chopped green chillies

½  peice of ginger grated

2 medium sized onionsfinely chopped

1 tbsp finely chopped coriander (dhania)

1 tsp mustard oil

salt to taste

METHOD

 Take Wheat flour in big bowl and add salt, soda,baking powder and oil and prepare soft dough and cover with wet cloth, keep it aside.

Mix all the filling ingredients with sattu.

Add ¼ cup water to make the stuffing moist.

Now make 10-12 balls from the kneaded dough. sprinckle some dry atta and make a peda.

Now Stuff 1 spoon filling in the center of the peda and close it from all sides.

Fill all the bati from stuffing and keep aside.

Now Pre-heat the gas tandur  to  put all the baties on a baking grill and bake till one side is brown or black spots come on the bati surface. Then turn over the bati and bake for few more minutes until other side is brown as well.

Take out from the tandur and dip in hot ghee .

For Choka

Boil the tomatoes and remove the skin and keep aside.

Make some hole on the brinjal and put garlic clove inside the brinjal roast on the gas stove on medium flame from both the sides untill it becomes soft.

Take a bowl of cold water and put the roasted brinjal in it.

Peel of the burnt skin of the brinjal.

Mash boiled potatoes, brinjal along with garlic and tomatoes together.

Add finely chopped onion, coriander leaves, grated ginger salt, green chillies and mustard oil.

Mix all the ingredients with hands properly.

Serve with hot bati..!

Veg pav bhajee

Veg pav bhajee

Ingredients-

2 medium sized potatoes( boil n grated)

2medium sized tomatoes

¼ cup green peas (shelled)

½ small sized cauliflower(grated)

1medium sized capsicum(chopped)

2 medium sized onion(choped)

1 inch piece ginger(grated)

½ bunch coriander leaves(choped)

5-6 cloves

1 table spoon pav bhajee masala

1 tea spoon red chilli powder

salt to taste

2-3 table spoon butter

4 table spoon oil

8 pieces pav braed

(for garnishing)

2 table spoon grated paneer

2 table spoon grated beetroot

Method-

Make ginger and garlic grind to a fine paste.

Steam green peas and cauliflower with ½ cup of water. 

Heat oil in kadhai, add onion, saute it till it turn light brown

Add ginger garlic paste.

Fry it for 30-40 seconds

Add tamato, and cook it on medium heat for 3-4 minutes.

Stir it continuesly till it leaves oil.

Add pav bhaji masala, all vegetables, ½ cup water.

Add red chillie powder and salt to taste.

Bring to boil on simmer heat for 10 miutes by pressing it with back of the spoon.

(For Pav)

Heat butter in thick bottemed pan or tawa. Slice pav horizontly , fry them in pan for half minute till it become crispy.

Garnish it with coriender leaves, grated paneer and beetroot.

Serve hot..!!

Gulab jamun

 gulab jamun is popular indian dessert made with fresh khoya.The name itself tempts us very much right?....so learn how to make it....

 

Gulab jamun

Ingredients-

500 grm Mawa (khoya)

100 grm paneer

¼ tea spoon soda

50 grm maida

½ tea spoon green cardamom powder

500 grm sugar

ghee to deep fry

method-

Grate khoya and mash chenna and keep aside.

Mix the two along with soda bicarbonate, refined flour, green

cardamom powder and a little water to make a soft dough.

Divide into 20-25 equal portions and shape into balls.

Prepare a sugar syrup with sugar and five cups of water. Clear the syrup

Heat ghee in a kadai. deep fry balls on low heat till it becomes golden in colour.

soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

PAPAYA CHOCOLATE MOOSE

                PAPAYA CHOCOLATE MOOSE

 INGRIENDIENTS

                              

2 cup papaya (choped)

1 cup wipped cream

½ tea spoon vanilla essence

2 small cubes dark chocolate

2 tbsp powdered sugar

2 tea spoon honey

1 teaa spoon grated chocolate

method

take a bowl add wipped cream,sugar honey,vanilla essence

divide the mixture into two

melt chocolate in double boiler

pour melted chocolate in one of the mixture

add papaya pieces in serving bowl pour chocolate cream on it then add wipped cream and sprinkle grated chocolate on it

 serve chilled