Foodies goodies recipies

INGREDIENTS 2 cups soya chunks 3 tsp oil 1 tsp cumin / jeera 1 medium sized onion, finely  chopped 3 cloves garlic, finely chopped 1 inch ginger, finely chopped 1 capsicum, finely chopped 2 large tomatoes, finely chopped ½ tsp turmeric powder / haldi 1 tsp kashmiri red chili powder / lal mirch  powder ½ tsp coriander powder / dhaniya powder ½ tsp cumin powder / jeera powder salt to taste ½ tsp aamchur powder / dry mango powder 2 tbsp coriander leaves, finely chopped INSTRUCTIONS firstly in a kadai heat oil and add cumin seeds. saute till the cumin seeds turn aromatic. further add finely chopped onions and continue to saute. also add garlic, ginger and saute till the raw smell disappears completely. additionally add finely chopped capsicum and saute for a minute. now add finely chopped tomatoes and saute. saute till the tomatoes turn soft and mushy. you can alternatively use tomato pulp to make slightly gravy. also add turmeric, chili powder, coriander powder, cumin powder a

INGREDIENTS 4 apple 2 tbsp ghee / clarified butter 8 cashew, halves ¼ cup sugar, add more if required ¼ tsp saffron food colour 1 tsp  vanilla extract ¼ tsp cinnamon powder INSTRUCTIONS firstly, cut the apples and grate. you can alternatively blend to smooth paste. in a large kadai heat 2 tbsp ghee and roast 8 cashew. roast to golden brown on low flame, keep aside. add in grated apple and mix well. keep stirring until the juice from apple is released. continue to cook until the mixture thickens and softens. further, add ¼ cup sugar. you can increase the amount of sugar to your choice. also, add ¼ tsp saffron food colour and mix well. keep stirring and the sugar dissolves. cook on medium flame, until the halwa thickens. further, cook until the halwa separates from the pan. now add 1 tsp vanilla extract, ¼ tsp cinnamon powder and fried cashews. mix well. finally, enjoy apple halwa garnished with more cashew.

INGREDIENTS FOR LADOO: 40 dark chocolate choco  fills 2 tbsp cashew / kaju, chopped 2 tbsp almonds / badam, chopped 2   tbsp   powdered sugar ½ cup fresh cream or chilled beaten malai FOR COATING: 200 grams dark  chocolate 5 cashew / kaju, powdered INSTRUCTIONS firstly, break 40 biscuits of dark chocolate choco fills. pulse and blend to crumbly texture in mixi. add 2 tbsp cashew, 2 tbsp almonds, 2 tbsp powdered sugar and ½ cup fresh cream. mix well making a moist dough. now prepare small ball sized ladoo. freeze the ladoo for 30 minutes or until its well set. now in a saucepan heat 3 cup water and place a glass bowl. make sure the water doesn't touch glass bowl. add 200 grams dark chocolate and allow to melt. stir and melt until it turns silky smooth texture. after freezing for 30 minutes, the ladoo will be set. insert a toothpick and coat ladoo with melted chocolate. sprinkle little powdered cashew and hold for 30 seconds to set completely. finally, enjoy choco dark fa

INGREDIENTS 4 tsp oil ½ tsp mustard ½ tsp cumin / jeera few cur ry leaves 3 clove garlic, sliced 1 green chilli, slit 1 onion, finely chopped 1 tsp ginger paste 1 tomato, chopped 500 grams mushroom,   slice ½ tsp salt ½ tsp turmeric ¼ tsp kashmiri chilli powder ¼ tsp garam masala ½ tsp pepper, crushed 2 tbsp coriander leaves, chopped 1 tbsp lemon juice INSTRUCTIONS firstly, in a large kadai heat 4 tsp oil and add ½ tsp mustard, ½ tsp cumin, few curry leaves. also, add 3 clove garlic and 1 green chilli. saute and splutter. further add 1 onion, 1 tsp ginger paste and saute well. additionally, add 1 tomato and saute till tomatoes turn soft and mushy. furthermore, add 500 grams of sliced mushroom and ½ tsp salt. saute for 2 minutes and cover and simmer for 10 minutes. now add ½ tsp turmeric, ¼ tsp chilli powder, ¼ tsp garam masala and ½ tsp pepper. saute for a minute till masala gets cooked well. now add 2 tbsp coriander leaves and 1 tbsp lemon juice. mix well. finally, serve m

INGREDIENTS MAIN INGREDIENTS: 8 mushrooms  / kumbh 1 cup panko bread crumbs or any of your choice oil for deep  frying 4 toothpick to secure mushrooms FOR STUFFING: 1 potato, boiled and peeled ¼ onion, finely chopped ½ inch ginger, finely chopped few coriander leaves, finely chopped ¼ cup mozzarella cheese, shredded ½ tsp kashmiri chilli powder ¼ tsp chaat masala ¼ tsp dry mango powder / amchur powder salt to taste salt to taste FOR BINDING PASTE INGREDIENTS MAIN INGREDIENTS: 8 mushrooms / kumbh 8   mushrooms / kumbh 1 cup panko bread crumbs or any of your choice 1   cup   panko bread crumbs or any of your choice oil for deep frying oil for deep frying 4 to othpick to secure mushrooms 4 to   othpick to secure mushrooms FOR STUFFING: 1 potato, boiled and peeled 1   potato ,  boiled and peeled ¼ onion, finely chopped ¼   onion ,  finely chopped ½ inch ginger, finely chopped ½   inch   ginger ,  finely chopped few coriander leaves, finely chopped few coriander leaves ,  finely

INGREDIENTS 3 banana ¾ cup 150 gm sugar ¼ cup 70 gm curd / yogurt 1 tsp vanilla extract ½ cup 100 gm olive oil 2 cup 310 gm wheat flour / atta 1 tsp baking powder ¼ tsp baking soda ¼ tsp cinnamon  powder pinch of salt ½ cup chocolate chip Or chocolate pieces INSTRUCTIONS firstly, blend 3 chopped banana and ¾ cup sugar. furthermore, add ¼ cup curd, ½ cup olive oil and 1 tsp vanilla extract. further, add 2 cup wheat flour, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp cinnamon powder and pinch of salt. sieve all together making sure there are no lumps. mix well. furthermore, add ½ cup chocolate chip and fold gently. transfer the batter to the cake tray or bread mould. pat the tray twice to remove the air incorporated into the batter. top with few more chocolate chip to look more attractive. place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 60 minutes. further, allow the cake to cool completely and later cut into sli

INGREDIENTS 2   tsp   oil ½ onion, finely chopped 1 green chilli, finely chopped 1 tomato , finely chopped ¼ capsicum, finely chopped ½ carrot, grated 2 tbsp corn ¼ tsp turmeric / haldi ½ tsp kashmiri red chilli powder / lal mirch powder 1 tsp chaat masala ¼ tsp pepper, crushed ¼ tsp salt 2 tbsp tomato sauce 2 tbsp coriander, finely chopped 3 slices bread, white / brown 3 tsp butter ½ cup cheddar cheese, grated 3 tsp green chutney INSTRUCTIONS firstly, in a large kadai heat 2 tsp oil and saute ½ onion, and 1 green chilli. also saute 1 tomato for a minute. also saute ¼ capsicum, 2 tbsp corn and ½ carrot. cover and cook for 5 minutes or till vegetables turn soft yet crunchy. now add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp chaat masala, ¼ tsp pepper and ¼ tsp salt. saute well. further add 2 tbsp tomato sauce and mix well. finally add 2 tbsp coriander and mix well. masala is ready. spread ½ tsp of butter of each side of bread and toast golden. flip over and spread 1 tsp gree

Ingredients 1 powder tsp Cardamom 1/2 tsp Fennel seeds 1/2 cup Maida / all purpose flour 9 Saffron thread 1 Salt - small pinch 8 1/2 tbsp Sugar 1 chopped almonds Cooking oil or ghee to deep fry malpua 7/8 cup Milk 1 cup: Water Sugarless Khoya / Mawa - 1/4 cup METHOD 1. To make malpua batter, take crumbled khoya in a bowl. 2. Add 1/2 cup warm milk. 3. Whisk without lumps. Add maida, fennel seeds, sugar and salt. 4. Mix without lumps and make a smooth batter.Set aside for 15 minutes. 5. Make sugar syrup by boiling for few minutes. 6. Add cardamom powder, saffron threads. 7. Heat oil or ghee to deep fry malpua. 8. Cook both sides till golden. 9. Remove and dunk in sugar syrup. 10. Soak for 2 minutes by flipping it once. 11. Arrange in a plate and garnish with chopped nuts. 12. Top with rabri if you wish

Ingredients for roasting the bread : 4   slices   whole wheat bread 2   tsp   butter 1/2   tsp   chat masala for the chaat : 1/4   cup   boiled potato chopped 1/4   cup   onion finely chopped 1/4   cup   tomato finely chopped 1   green chilli finely chopped 1/2   cup   whisked curd 1/4   cup   nylon sev 1   tbsp   green chutney 1   tbsp   tamarind chutney 1/4   tsp   black salt Salt to taste 1/2   tsp   roasted cumin powder 1/4   tsp   red chilli powder 1/2   tsp   chat masala Instructions roasting the bread: Collect all the required ingredients. Take a bread slice and cut into small cubes using a pizza cutter. Heat 2 tsp butter or ghee, and 1/2 tsp chat masala. Then add the bread cubes. Roast them for 3-4 minutes on low flame or until light brown and crispy. Once done, remove the pan from flame. making bread chaat: Transfer these toasted bread cubes into a bowl. Add salt, black salt, red chilli powder, cumin powder, and half of the chat masala. Mix it well so that masalas

Ingredients 200 gms paneer 2 ginger, grated 1/2 tsp turmeric powder 1/2 tsp chilli powder 1/2 tsp garam masala powder 1 tomato 1/2 cup water 2 stalks coriander leaves 2 pinches powdered black pepper 4 tbsp refined oil 3 onion, chopped 1/2 cup beaten curd Method 1. Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. 2. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well. 3. Add the finely chopped tomato and green chilli, and cook on low flame for about 10 minutes. 4. Add half cup beaten curd and cook till dry, before adding salt. 5.Add half cup water and bring it to a boil. 6. Mix in malai paneer and chopped coriander, cook till the masala dries. 7. Add pepper and remove from the flame.  8. Serve in a large bowl and sprinkle coriander leaves over the dish.

INGREDIENTS FOR MAWA PASTE: 1 tsp butter ¼ cup milk 2 tbsp cream / malai ½ cup milk powder FOR MALAI MILK (RABDI): 1 cup milk ½ cup cream / malai ¼ cup sugar ¼ tsp cardamom powder OTHER INGREDIENTS: 4 slice bread 5 cashew, chopped 5 almonds, chopped 2 tbsp saffron milk 4 cherry or chopped almonds and pistas INSTRUCTIONS MAWA PASTE PREPARATION: 1. in a pan heat 1 tsp butter with ¼ cup milk and 2 tbsp cream. 2. stir and combine well. 3. add ½ cup milk powder and stir well. 4. break lumps making sure the mixture is a smooth consistency. 5. mawa paste thickens and turns creamy. keep aside. MALAI MILK PREPARATION: 1. In a large kadai heat 1 cup milk and ½ cup cream. 2. stir well and boil for 2-3 minutes or until milk thickens. 3. now add ¼ cup sugar and stir well until sugar dissolves. 4. add ¼ tsp cardamom powder and mix well. malai milk is ready. BREAD MALAI ROLL PREPARATION: 1. firstly, take a bread slice and roll thin trimming off the edges. 2. spread a tbsp of mawa paste un

INGREDIENTS FOR MANCHURIAN BALLS: 3   slice   bread ,  white / brown 1 cup cabbage, finely chopped ½ cup carrot, grated ½ tsp kashmiri red chilli powder ½ tsp ginger garlic paste ¼ cup corn flour ¼ tsp salt 2 tbsp water oil for deep frying OTHER INGREDIENTS: 3 tsp oil 3 clove garlic, finely chopped 1 chilli, slit 4 tbsp spring onion, chopped 2 tbsp onion, finely chopped ¼ capsicum, sliced 2 tbsp tomato sauce 1 tsp chilli sauce 1 tbsp vinegar 1 tbsp soy sauce ¼ tsp pepper, crushed ¼ tsp salt 1 tsp corn flour ¼ cup water INSTRUCTIONS firstly, cut 3 slice bread and transfer to a blender. blend to a fine powder (breadcrumbs) without adding any water. transfer the prepared bread crumbs into a large mixing bowl. also add 1 cup cabbage, ½ cup carrot, ½ tsp chilli powder and ½ tsp ginger garlic paste. further add ¼ cup corn flour, ¼ tsp salt and 2 tbsp water. combine by squeezing out cabbage well and form a dough. now grease hand with oil and prepare round sized small balls. deep f

INGREDIENTS FOR CUSTARD: ¼ cup custard powder, vanilla flavour 4 cup milk ¼ cup sugar ¼ cup almond / badam FOR SERVING (2 GLASS): 1 cup prepared custard 1½ cup milk 1 2 scoop vanilla ice cream 4 tbsp sabja, soaked(optional) 2 tbsp tutti frutti      2  tbsp   rooh afza      4  tbsp   nuts ,  chopped 2 scoop vanilla ice cream INSTRUCTIONS BADAM CUSTARD PREPARATION: firstly, in a large bowl take ¼ cup custard powder and 4 cup milk. whisk and mix well making sure there are no lumps. pour the mixture into large kadai. cook on medium flame stirring continuously. once the mixture comes to a boil add badam powder. to prepare badam powder, blend ¼ cup almond to a fine powder. also, add ¼ cup sugar and mix well. keep cooking until the mixture thickens. takes approximately 6 minutes. cool completely, and transfer to a large bowl. cover and refrigerate for 30 minutes or until the custard thickens further. CUSTARD MILKSHAKE PREPARATION: in a blender take 1 cup prepared custard, 1½ cup m