Rava Kheer - Recipe

Ingredients:

Sugar - 4 tbsp
Handful of cashewnuts
Ghee - 2 1/2 tsp
Milk - 4 Cups 
Cardamon Powder as per taste


Preparation :

• Heat ghee is an aluminuim vessel, on heating add cashewnuts and roast till gloden brown and remove them from vessel.
• Add Rava to the vessel on low flame without letting it change its colour.
• Add Milk and keep stiring to avoid lumps.
• Add Sugar and mix well. 
• Cook it for 2-3 minuts on low flame itself and turn off the gas.
• Pour it in a bowl and add fried cashewnuts and cardamom powder.

 

Broccoli Paratha - Recipe

 

Broccoli is an edible green plant in the cabbage family. Broccoli is high in vitamin C and dietary fiber. A single serving provides more than 30 mg of vitamin C and a half-cup provides 52 mg of vitamin C. Broccoli is a cool-weather crop that does poorly in hot summer weather.

Ingridients :

Broccoli - 2 cups ( Grind it in misxture)

Wheat flour - 1 1/2 cup

Ginger - 1 tbsp

Garam Masala - 1/2 tbsp

Red Chilii Powder - 1 tbsp

Turmeric - 1/2 tbsp

Onion - 1 large

Salt - As per taste

Jeera - For Tadka

Corriander leaves - Optional

You can also add Paneer to the filling and make it Broccoli Paneer Paratha

Preparation :

•  Make wheat flour dough and keep aside. ( Do not make it very soft)
• Heat oil in a non stick pan. 
• Add Jeera , crushed Ginger and Onion and fry till onion changes it colour a bit.
• Mix the grinded Broccoli along with Turmeric, Red Chilli powder, Garam Masala and salt .
• Cook for 3-5 min with covered lid on medium flame
• Make small puri out of the dough. Add Broccoli filling to it and  make it like a small round ball.
• With light hands roll chapati out of it and fry it on non-stick tawa like a chapati 
• Serve it with Curd, Ketchup or Chutney.

 

 

 

ONAM SPECIAL - Avial with Kerala Rice Recipe

 

 

 

 

 

A thick mixture of vegetables like drumsticks, potatoes and carrots are cooked in coconut oil and mustard seeds.Avial is a traditional south Indian dish from Kerala, served with red rice.

 

 

Ingredients :

 

For Avial:

 

2 teaspoons of crushed mustard seeds
1 potato

1 tablespoon of coconut oil

1 raw banana

2 drumsticks

A small piece of raw mango

5 bean sticks

2 carrots

1 big onion

Salt

1 tablespoon sour curd

1 teaspoon of turmeric

1 cup water

Seedless green chillies

 

For Rice:1 cup red rice

7 cups of water

 

Preparation :

 

Boil potatoes and carrots separately and keep aside.

Boil red rice in 7 cups of water for an hour.

 

Take some water in a saucepan. Add chopped raw banana, drumsticks, beans, onion and raw mango.

Then season with salt and turmeric powder. Stir well and let it steam for 2-3 minutes.

Then add green chillies, coconut oil and mustard seeds.

Once the vegetables are steamed, add the boiled potato and carrot along with some curd.

Finally add mustard seeds with coconut oil and mix it well.

Corn Pattice - Recipe

 

Rich in carb, tasty - crispy Corn Pattice easy to make dish to serve your carving tongue. 

INGRIDIENTS : 

• 1 Potato
• 1 Corn
• 2 cups Bread Crumbs
• 2-3 Green chillies
• 2 tbsp Chaat Masala
• 1 tbsp Lime juice
• 1 tbsp Ginger - Garlic paste
• 1/2 cup corriander leaves
• 4- 5 tbsp oil 
• Salt to taste

PREPARATION :

1. Finely grind bread crumbs , do not add water while grinding.
2. Boil corn and potato
3. Add ginger - garlic paste and few corriander leaves to  corn and grind this untill smooth paste.
4.  Mash potato with few corriander leaves, chilli and chaat masala.
5. Now combine bread crumbs, corn paste and mashed potato and make it one mixture.
6. Make small balls / pattice. (Apply little oil on palms to avoid the mixture to stick on to your palms )
7. Add oil to non-stick pan and let it heat. Add the pattice to pan and shallow fry from both sides until golden brown..
8. Garnish with corriander leaves and serve hot and crispy Corn pattice with sweet and tangy ketchup or spicy green chutney

Simple Recipe of Mathri

Mathri is a snack biscuit from north west region of India.

Mathri is served with mango, chilly or lemon pickle along with tea. It is also served at marriages and poojaas and various occasions. Marsala Mathri is a variant of Mathri with spices added to make it more crispy.

This easy Mathri recipe is a Rajasthani Flaky biscuit can be enjoyed in travelling and can be  preserved for a month easily. It is an Indian snack which  is prepared in various ways.

Generally it is prepared with flour, water and carom seeds.

Course:
 Breakfast snack.
Cuisine: 
Indian cuisine, Rajasthani cuisine

Ingredients:
 2 cups all purpose flour 
 1 cup wheat flour (optional)
 1 tsp red chilly powder
 Green chilly as per taste
 1 tsp garlic paste
 2 tsp ghee/oil for mixing
 1 tsp Dry Mint Leaves (Pudina-optional)
 Salt to taste
 1-2 cups warm water to knead the dough

Method: 

• Take a deep mixing hollow bowl for combining the ingredients. 
• Put chilly powder, green chilly, garlic paste (lahsun) and salt as per  the taste in it.
• knead the dough with warm water for soften up and keep steering for few mins keep aside for 15-20 minutes, till it sets well.
• On the other side take a pan with oil or ghee in it, let it get heat for mins.
• Then Divide it into small balls and flatten them between your palms with help of oil so  that it doesn't stick on your palm and helps u to give a shape as per your choice.
• Make various shapes of your choice  from dough and dip it into hot oil. 
• Fry it on average heat on both the sides well till it catches a golden brown colour.
• Drain on oil absorbent paper and serve hot with your morning or evening tea / coffee or pickle .
• you can also preserve them by cooling it and placing it in an air tight container.   

Rava Dosa Quick & Easy Recipe - M.M.Mithaiwala

Rava Dosa

A simple and delicious dosa prepared from ragi has many health benefits and helps maintaining balanced diet

INGREDIENTS

·        2 cups ragi flour

·        1 cup dessicated coconut

·        1 cup curd

·        salt

·        Butter/Oil/Ghee

·        water

METHOD:

1. Take the ragi flour in a bowl add the dessicated coconut to it, then add the curd and salt.
2. Add water to the mixture and mix it well.
3. Let the batter slightly thin than regular dosa batter and covere for 30 minutes.
4. On a medium hot pan pour the batter and spread it slowly.
5. Apply some butter/Oil/ghee on top. flip and cook the other side.
6. Serve the ragi dosa with chutney.

Health Bhi Taste Bhi

Khajur Ladoos Recipe - M.M.Mithaiwala

 

Are you health conscious and craving for sweet?? 

  Here is a wonderfully sweet, dates ladoos which are rich in dietary fiber can also control your sweet-tooth!!

 

Ingredient:

Dates - 1 cup

Butter - 2 tablespoons

Almond - 2 tablespoons

Cashew - 2 tablespoons

pistachio - 2 tablespoons

Method:

·        Wash the dates and dry them, remove the seed and chop the dates into small pieces or you can grind it.

·        Roast the nuts till it turns brown and  chop them into small pieces.

·        Heat the butter or ghee in a non-stick pan.

·        Add the dates and cook on low flame until it turns soft - about 3 mins. It will absorb the butter/ghee completely too.

·        Now add some chopped nut into the pan mix it well with the dates.

·        The mixture will be sticky and a bit tough to blend, but keep going with your spatula and soon you will have a mass of dates and nuts blended in perfectly.

·        When it's cool make ladoos of your desired size and ready to serve

Sweet Treat!!

Cutlet Recipe - M.M.Mithaiwala

 

This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour chutneys 

Ingredients
Potatoes – 2 medium boiled and mashed
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Paneer – 3-4oz 
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp minced
Green Chillies – 2 (finely chopped)
Coriander leaves– 2 tblsp (finely chopped)
Chopped Cashews - 2 tblsp
Lemon Juice  – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Salt – to taste
Maida - 2 tblsp (for coating the cutlets)
Bread Crumbs – about 1 cup (for coating the cutlets)
Oil – for frying

Preparation Steps
1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
2. Finely chop or grate the other vegetables. You can also chop in a food processor.
3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavor in the onions and garlic.
5. Make a very thin batter with the maida and water.  Keep it ready to dip the cutlets.
6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.

Method
1. Take the boiled potatoes and vegetables in a mixing bowl.
2. Add the sauteed onion, ginger garlic mixture, green chillies, lemon juice, chopped cashews, salt, cilantro, cumin powder, turmeric powder and chilly powder.
3. Mix everything together. Taste the mixture and adjust any seasonings as per your taste.
4. Shape into round patties. You can also make the cutlets in triangular or oval shapes.
5. Dip each cutlets quickly in the maida batter and then roll it in the bread crumbs. The cutlets should be coated with the bread crumbs on all sides.
6. In the meantime heat oil in a pan for deep frying.
7. Gently drop each cutlet into the oil and fry until it is golden brown on all sides. Alternatively, you can pan fry the cutlets on a tawa.