Foodies goodies recipies

INGREDIENTS 4 green chilli, large 2 cup gram flour / besan 2 tbsp ric e flour ¼ tsp ajwain / carom seeds ¼ tsp baking soda ½ tsp salt ¾ cup water 1 tbsp oil oil for frying INSTRUCTIONS firstly, take long green chilis and slit at the centre and remove seeds. now prepare the bajji batter by taking 2 cup besan and 2 tbsp rice flour in large mixing bowl. also add ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt. mix well making sure everything is combined well. now add ½ cup of water and mix well. add water as requried and prepare a lump free thick batter. further pour 1 tbsp of hot oil over the batter and mix well. mix well to smooth and silky batter. now dip the green chilli and coat it with besan batter completely. wipe off slightly, exposing green chilli slightly. deep fry in hot oil dropping batter coated chillis slowly. keeping the flame on medium, flip over and fry all the sides. fry until the bajjis turn crisp and golden brown. finally enjoy mirchi bajji with sau...

INGREDIENTS ALOO CHANA PREPARATION: ½ cup black chana / kala chana     Water for soaking ½ tsp turmeric ½ tsp salt 2 cup water, for pressure cooking 10 small  potato OTHER INGREDIENTS: ¼ cup cumin / jeera 1 cup tamarind chutney 1 cup water pinch kala namak ½ onion, finely chopped 2 tbsp sev chilli powder INSTRUCTIONS firstly, in a large bowl soak ½ cup black chana in enough water for 6 hours. drain off the water and transfer to the cooker. add ½ tsp turmeric, ½ tsp salt and 2 cup water. place a steam basket and put 10 small potatoes. cover and pressure cook for 5 whistles. aloo and chana is ready. now prepare jeera powder by taking ¼ cup cumin in large pan. dry roast on low flame until the cumin turns blackish with smoky aroma. transfer to a mortar pestle and crush to a fine powder. jeera powder is ready. now take 1 cup tamarind chutney and dilute with 1 cup water. mix well and tamarind water is ready. to prepare aloo cup, take boiled potato and peel the ...

Ingredients 300 gram Cheese cottage 300 gram Milk made condense 1/4 tbsp Cardomom powder 3 tbsp Sugar Almond 6 peace Method 1. Let's turn the induction on and heated the pan. Put the condenses milk in the pan and keep stirring. 2. Now add grated cheese and sugar and cardamom powder in condensed milk and cook until thickened. 3  Stir the paste mixture evenly until it thickens so that it does not get in bottom. 4. The burfi paste mixture is thick and has started leaving the pot too. 5. Barfi is ready and it is stored in a plate. Grease a plate and line it with a plastic sheet. 6. Transfer the burfi mixture into the lined greased pan. Use a rubber spatula or spoon to spread burfi evenly across the pan. 7. Let it set in the fridge for 10 minutes. After 10 minutes, Barfi is cut into small pieces to eat and we can serve it. 8. To get a solid block of burfi, set burfi 10 Minutes in the fridge and cut the cubes after the 10 Minutes with a sharp knife. 9. We Garnish Barfi with b...

Ingredients 1 cup samak ke chawal ½” ginger piece – chopped finely 1 tsp cumin seeds (jeera) 2-3 green chillies – slit lengthwise 2-3 tbsp ghee/oil 1½ tsp salt OTHER INGREDIENTS 2 large potatoes – boil and mash (1 cup) 1 cup peanuts – coarsely powdered 1 tbsp raisins (kishmish) – chopped 4 tbsp chopped coriander leaves 1-2 green chillies – chopped finely salt to taste (1-1¼ tsp) cumin powder and pepper to taste oil for frying Method 1.To make rice, wash rice 2-3 times. Keep aside. 2 Heat ghee/oil in a pressure cooker. 3. Add cumin seeds. 4. When cumin seeds turn brown, add green chillies and ginger. Stir. Add salt. 5. Add washed rice and 1½ cups water. 6. Pressure cook to give one whistle.  7. Remove from heat. 8. Let it remain covered for 8-10 minutes, till the pressure drops by itself. 9. Mix all other ingredients with rice. 10. Make tikkis and refrigerate for 30 minutes or more. 11. Pan fry in a greased pan to golden brown and serve hot with hari chutney.