Sunday, May 14, 2017

BEVERAGES

Banana Berry Smoothie

Ingredients:
:- 2 cups fresh strawberry halves
:- 1 ripe banana, cut into chunks
:- 1 container low-fat yogurt
:- 1 cup ice cubes
:- 1 cup water
:- 2 tsp. low calorie soft drink mix, any flavor
Method:
Place all ingredients in blender container; cover.
Blend on high speed until thickened and smooth.
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Strawberry Milk Shake

:- 1 cup of fresh strawberries
:- 2 scoops of ice cream
:- 1 cup of milk
How to prepare this delicious soomthie :)
Put the strawberries in a blender and puree it.
To this, add ice cream and milk. Mix well and blend.
Any choice of fruit or any choice of ice cream flavor can be used for different types of milk shakes.
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Citrus Iced Tea

 :- 1/4 cup grapefruit
:- 1/4 cup lemon juice
:- 1/4 cup orange juice
:- 4 tea bags
:- 2 cups boiling water
:- 1/4 cup sugar
:- 4 cups cold water
Method:
Place tea bags in teapot or medium bowl. Pour in boiling water. Let stand for 8 to 10minutes. Remove tea bags. Add 1/4 cup sugar; stir until dissolved.
Stir together all remaining ingredients
Stir in tea.Serve Chilled. Tea with a Difference.
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FRUIT FROST

Ingredients:
:- 1 1/2 cups California strawberries, stemmed
:- 2 small ripe bananas
:- 1 cup peach slices
:- 1 cup apple juice
:- 1 tablespoon honey
:- 1 cup ice cubes
Directions:
Blend in a mixer. Crush ice cubes in it. And serve chilled with goodness of fruits

DISHES FOR FASTING

Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.
 

PEANUT CURRY
Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.
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STUFFED BANANAS
Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown

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SABUDANA KI KHICHDI


Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
Method:
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves Serve hot.

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SWEET POTATOES KHEER

Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
Method:
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content

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SWEET POTATOES
Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
Method:
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp
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 VARAI KHICHDI
Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
Method:
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.

Sunday, April 2, 2017

RAJASTHANI FOOD RECIPES

Rajasthan--The land of kings and hence rich culture. You will find the food rich with ghee , also the dishes you will see here are becasue of lack of fresh vegetables here so people prefer home recipies from besan, etc.

Aloo ka Bharta 
Ingredients:
 4 -5 Boiled Potatoes (Big)
2 Onion (finely chopped)
2 Green Chilies (chopped)
Few Coriander Leaves (chopped)
1 tsp Mustard Oil
1/2 tsp Salt
1/2 tsp Red Chilly Powder
1/2 tsp Jeera (roasted and powdered)
Preparation:
*Peel the potatoes and mash them coarsely.
*Add all the other ingredients and mix well.
*Serve aloo bharta with baati.
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Papad ki Sabzi
 Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water
Preparation:
*Break the papads into 1 inch squares.
*Heat ghee in a saucepan, add seeds.
*Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown
*Add turmeric, water and salt. Boil.
*Add papads and coriander.
*Boil for 3-4 minutes.
Serve papad ki sabzi hot with chappatis.
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Gatte Ki Sabzi

Ingredients:

200 gms Besan
2 tbsp Ghee
250 gms Curd
1 tsp Salt
2 tsp Oil
1 tsp Red chilly powder
1 pinch Haldi
Preparation :
*Mix besan while adding 1/2 tsp salt, 1/2 tsp red chilly powder
*Make a stiff dough. Make 5-6 thin and long strips of the dough.
*Put these strips in boiling water and cook for 5 minutes. Cut these into small pieces.
*In the curd add 1/2 tsp. salt, 1/2 tsp red chilly powder, 1/2 tsp. haldi to the curd. Mix well.
*Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture.
*Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
*Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Gatte ki sabzi is ready to serve hot with chapatis
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Kesari bhaat

Ingredients:
 1 tblsp cashewnuts
1 tblsp raisins
1 cup basmati rice
1/2 tsp green cardamom powder
1/2 cup sugar
1 tblsp pure ghee
1/2 tbsp sugar
few strands saffron
Preparation:
*Soak rice for half an hour.
*Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
*In the same ghee mix in rice and stir fry till rice starts separating.
*Dissolve saffron in warm water and keep aside.
*Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
*When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
*Finally mix in the cardamom powder and decorate it with fried dry fruits
*Serve hot.
It's specially prepared during Basant Panchami


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Daal Bati Churma

RAJASTHANI FOOD RECIPES

Daal Bati Churma

 





 For daal :
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely
Oil
Salt To Taste
For Bati:
5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating.

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KAIR SANGRI KI SABZI



INGREDIENTS:
* Kair
* Sangri
* kumthe
* water to boil
* 1/2 tsp salt
* 1/4 tsp turmeric powder
* 1/2 tsp red chlli powder
* 1/2 tsp dry mangop powder
METHOD:
* Soak kair, sangri and kumthe in seperate bowls overnight
* wash thoroughly
* boil in water and cool it
* wash again and drain the water completely
* After it is cool, add salt,turmeric powder, red chilli powder.
* In a pan heat oil and add asfoetida.
* Add the kair, sangri, kumthe and after few minutes of cooking add the dry mango powder
Most popular rajasthani sabzi, mostly it is cooked during sitla ashtmi.

#Rajasthan #bikaner #food #India #sangiri #bati #del #gatta #vegetable
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Tuesday, February 21, 2017

CHOCOLATE DISHES RECIPES


Chocolate pudding with cream
 Ingredients: -
* 300 ml Milk
* 5 tblsp Sugar
* Slices Brown Bread
* 3 Eggs
* 2 tblsp Drinking Chocolate or cocoa powder
* 1/2 tsp Vanilla Essence
* 250 ml Thick Sweetened Cream
To make chocolate pudding with cream: -
*Cut the bread into pieces.
*Beat the eggs and add the essence.
*Warm the milk and mix in the sugar.
*Gently mix in the cooca powder.
*Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
*Grease pudding moulds and pour the mixture into the mould.
*Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes
or until the pudding is spongy.
*Allow the pudding to shrink before unmoulding.
*Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.
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CHOCOLATE ANGEL CAKE


Ingredients: -
* 1/4 cup Cocoa Powder
* 1/4 cup Hot Water
* 1 1/2 cup Granulated Sugar
* 3/4 cup Fine Wheat Flour (Maida)
* 1/4 tsp Salt
* 12 Eggs White
* 1 tsp Cream of Tartar
To make chocolate angel cake:-
*In a bowl mix cocoa powder and hot water and keep aside.
*Preheat the oven at 350F
*In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
*Beat the eggs till foamy and then add cream of tartar.
*Beat till the mixture forms peak.
*In the egg mixture add the remaining sugar.
*Now then gently add half the sifted flour.
*When completely mixed add the remaining half of flour.
*Now pour some of this mixture in the cocoa powder mixture and stir well.
*When done pour this egg cocoa mixture back to the remaining egg flour mixture.
*Mix lightly.
*In an ungreased dish pour this mixture.
*Bake this dish for 50 minutes or till the tooth pick comes out clean.
*When baked completely let it cool.
*Then with the help of a knife invert it on a plate. *Serve it with fresh berries and vanilla ice cream.

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BANANA CHOCOLATE CAKE

Chocolate Cake
Ingredients: -
* 1 egg
* 1/2 tsp baking powder
* 1 cup meshed banana
* 1 1/2 cup all purpose flour
* 3/4 cup semi sweet chocolate chips
* 1/2 cup unsalted butter which is melted
* 1/4 tsp salt
* 2/3 cup white sugar
* 1/4 cup milk
To make banana chocolate cake: -
*In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
*Take another bowl and mix together melted butter milk egg and meshed bananas.
*Now add the banana mixture into the flour mixture until thoroughly blended.
*Be careful not to over mix.
*Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
*Grease and flour a 9x13 inch pan.
*Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into
it comes out clean.
*When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
*This cake will have some melted chocolate but no crumbs

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CHOCOLATE CHEESE CAKE
Chocolate Cheese Cake
Ingredients: -
* 2 tblsp All-purpose Flour
* 1/3 cup Cocoa Powder
* 24 vanilla wafers or chocolate wafers
* 8 oz Cream Cheese
* 1/2 tsp Almond Extract
* 3 Eggs
* 8 oz Sour Cream
* 1/4 cup Heavy Cream
* 3/4 cup semi-sweet Chocolate Chips
* 1 1/4 cup White Sugar
To make chocolate cheesecake:-
* Preheat oven to 325 degrees.
* Line muffin cups with foil bake cups.
* Place one vanilla wafer (flat-side down) in bottom of each cup.
* Beat cream cheese in large bowl until smooth.
* Add sugar, cocoa and flour and blend well.
* Add eggs and beat well. Stir in sour cream and almond extract.
* Fill each muffin cup almost full with batter.
* Bake 20-25 minutes or until set. Remove from oven and let them cool completely on wire rack.
* Heat heavy cream in the microwave for 50 to 60 seconds on high.
* Stir in chocolate chips until smooth.
* Let rest in room temperature for half an hour.
* Dollop on cooled cheesecakes.
* Remove cheesecakes from pan and refrigerate.
* Serve after an hour in the refrigerator.

Monday, February 13, 2017

INDIAN BREAKFAST

INDIAN BREAKFAST

Breakfast forms the main part--It is truly said for ood health go for heavy breakfast never skip it the reason we say it as breakfast
is when we sleep at night it's almost 10-12 hours we are empty stomach so it's very necessary that your brain gets the energy to work.. the body feels very weak if you ever try to skip it.
Here's are few simple and tasty breakfast recepies
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Poha 

Breakfast Poha
Poha,Indian Breakfast

  Ingredients:

:- 2 cups poha (beaten rice)
:- 1/2 cup onion, chopped 2 green chilies,
:- chopped finely
:- Salt to taste
:- 1 tsp turmeric powder
:- 1 tbsp coriander leaves for garnishing
For seasoning:
:- 1 tsp mustard seeds
:- 1 tsp curry leaves
:- 1 tbsp oil
Method:
Wash the poha and soak in 1/2 cup of water for about 5 to 7 minutes.
In a pan heat the oil. Add all the seasoning ingredients and add the chopped onions, green chilies, red chilies and saute until golden brown.
Then add turmeric powder, salt and mix well.
Finally, add the soaked poha and mix well.
Keep on low heat for about 5 minutes.
Serve hot garnished with coriander leaves
Believe me I have never seen breakfast as best as this, highly nutritious and so easy to make. ___________________________________________________________________

Chawal Ki Roti

Indian Breakfast, chawal ki rot

  

What we need for this :

:- 4 tbsps cooked rice
:- 2 tsps green chilies, chopped
:- 2 tsps ginger, grated
:- 1/2 tsps turmeric powder and 1/2 tsps red chilli powder
:- 2 tbsps oil
:- Salt to taste
Method:
Combine all the ingredients and knead into a firm dough using enough water.
Heat tava and cook each roti on both sides with a little bit of oil until brown.
Press down with a spoon on the thicker edges to ensure the roti also gets cooked through on the inside.
Repeat with the remaining dough to make more rotis. Serve hot with sauce. _________________________________________________________________

Masala Idlis

Masala Idli

 Ingredients:

:- 2 idlis, cubed
:- 2 onions, chopped
:- 1 small piece ginger, finely chopped
:- 2 green chilies, chopped
:- 1/2 tsp. red chili powder
:- 1/4 tsp. turmeric powder
:- 2 cinnamon sticks
:- 2 cloves
:- 2 cardamoms
:- 1 tbsp of fresh coriander and mint leaves (for garnishing)
Method:
Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped onions and stir for few minutes till they turn golden brown.
Add the ginger, salt, chili powder, turmeric and coriander powder.
To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.
Add few tomatoes if desired. The idlis can be made to very small peices using your hands instead of cutting into cubes for this dish.
Try out the Masala idli instead of the usual fried rice or biryani for a change.
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Koki

Koki

 Ingredients:

:- 4 cups wheat flour
:- 1 onion large finely chopped
:- 3 green chillies finely chopped
:- 1 tbsp. coriander leaves finely chopped
:- 2 tbsp. ghee or oil
:- 1/2 tsp. cumin seeds
:- 1/2 tsp Annardana
:- salt to taste
:- Oil/Ghee
Method:
Chop onions very fine.
Sieve flour ,add salt.
Add all ingredients except ghee for frying.
Mix well add very little water, knead into a stiff dough.
Take half portion ,Roll into a thick small round.
Cook on each side,adding little oil or ghee from sides,on medium flame,till very small brown patches appears on surface.
Repeat for remaining dough.
Serve hot with Curd .It's ideal for picnics or while travelling long distances. _________________________________________________________________

Upma 

Indian Breakfast, Upma
Upma

 Ingredients:

1 cup Rava / Sooji
)1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways1
1 tsp Mustard Seeds1 tsp Urad Daal1 tsp Channa Daal
Salt to taste1/2 tsp Turmeric Powder
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste
To make rava uppma:
*Heat 1tbsp. pure ghee and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
*Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
*Add the daals : channa & urad & curry leaves to it and fry till they turn red.
*Add onion, ginger and green chilies. Sauté for 2-3 minutes.
*Add , turmeric & chili powder, and salt to taste.
*Add the fried rava to it stirring constantly till it becomes little thick.
*Add water-3 cupus already boiled
*Take off from the heat and lemon juice and sugar 1/2 tsp if desired.
*Serve hot garnished with coriander.

Monday, January 23, 2017

DESSERTS

SANDESH

:- 1/2 kg paneer
:-1 tin condensed milk
:- 2 tbsp full cream milk powder
:- 2 tbsp powdered sugar
:- 1 tbsp maida
Method:
Mix all the ingredients to get a smooth paste (you can use a mixer).
Heat the mixture in a thick-bottomed pan.
Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry dough.
Pour onto a greased plate and cool. Cut into desired shapes.
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MALPUA

Ingredients:
:- 1 cup milk
:- 1 tsp black cardamom
:- 4 tbsp flour
:- 2 tbsp powdered sugar
Method:
Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter.
Beat the batter till smooth and add the rest of the ingredients.
Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape.
Fry till golden brown and drain the excess ghee.
Serve hot :)
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Rabdi

:- 1 litre whole milk
:- 1 tsp (5 g) ghee
:- 1/2 can (200 g) condensed milk
:- 1/4 cup (40 g) almonds, sliced fine
Method:
*Heat the ghee in a non stick pan. Swirl the pan to coat the bottom completely. Add the milk. Keep stirring the milk occasionally until reduced to half of its original quantity.
*Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. Scrape the sides of the pan from time to time to get the malai into the milk. Cook until reduced to half of its quantity.
*Remove from the heat and allow to cool. Add the almonds. When cool, place in the refrigerator.
*Garnish with pistachios.


#rabdi #malpua #sandesh