Stuffed Idli Recipe

Ingrediants for Stuffed Idli Recipe: 

2 cup semolina (suji)
1/2 tsp salt (namak)
1 cup sour curd (dahi)
10-12 curry leaves (kadi patta)
1 tsp mustard seeds (rai)
2 tsp oil
For Stuffing :
1/2 tsp salt (namak)
1 cup pea seeds (matar)
1 tsp meetha soda
1/2 tsp red chilly powder (lal mirch)
a pinch turmeric powder (haldi)
1 tsp oil
1/2 tsp coriander powder (dhania)


Directions to make Stuffed Idli Recipe : 


How to make stuffed idli:
Mix the salt and dahi in suji and make it thick batter using water.
Cover it and leave for 1 hour.
Boil alu, peel and mash properly.
Boil matar also and mash them.
Heat oil in a pan and add alu, matar, namak, lal mirch, haldi and the dhania powder and fry over one minute.
Heat the oil again and crackle rai, curry leaves in it.
Then add meetha soda.
Add this to the idli mixture.
Now grease idli mould with the oil and put a little of the above mixture in it.
Then put alu mixture.
Then again put the idli mixture to cover the stuffing.
Boil the two glass of water in a pressure cooker and place idli mould in it.
Cover it and let it whistle.
Cook at high flame over 10 minutes and then remove it from the flame.
Open the cooker and take out idli mould after 2 minutes.
Serve the hot idlis with coconut chutney or sambhar.

Crispy Vegetable Pakoras

Ingrediants for Crispy Vegetable Pakoras: 

1 cup chickpea flour
1/2 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground turmeric
2 onions, sliced into rings
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets

Directions to make Crispy Vegetable Pakoras : 


Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Blackened Chicken

Ingrediants for Blackened Chicken: 


1/8 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
2 skinless, boneless chicken breast halves
1/8 teaspoon onion powder


Directions to make Blackened Chicken : 


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over the high heat for 5 min untill it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with the cooking spray on both sides, then coat the chicken breasts evenly with spice mixture.
Place the chicken in hot pan, and cook for one minute. Turn, and cook 1 minute on other side. Place the breasts on prepared baking sheet.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Pumpkin Ginger Cupcakes

Ingrediants for Pumpkin Ginger Cupcakes: 

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
1 tablespoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/3 cup finely chopped crystallized ginger
1/4 teaspoon ground cloves



1 cup white sugar
1 cup butter, room temperature
1 cup packed brown sugar
4 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract


Directions to make Pumpkin Ginger Cupcakes : 


Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and the crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and the brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be the noticeably lighter in color. Add the eggs one at a time, allowing the each egg to blend into the butter mixture before adding the next. Beat in vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing untill the just incorporated. Pour the batter into prepared muffin cups.
Bake in the preheated oven until the golden and tops spring back when lightly pressed, about 20 minutes. Cool in the pans for ten minutes before removing to cool completely on a wire rack.

KOKUM AND ANAR SLUSH

Ingrediants for KOKUM AND ANAR SLUSH: 

Kokum syrup: 1 1/3 cup

Pomegranate pearls: 4 tablespoons

Salt: 1/2 teaspoon

Roasted cumin powder: 2 teaspoons

Black salt (kala namak): 2 teaspoons

Sugar: 8 tablespoons

Crushed ice: 4 cups

Lemon: 1

Powdered sugar: 4 tablespoons

Directions to make KOKUM AND ANAR SLUSH : 


Place the some pomegranate pearls into a blender container. Add kokum syrup, salt, roasted cumin powder, black salt and ice and blend till slushy. Quarter lemon and rub one quarter along the rim of stemmed glasses. Place powdered sugar in a plate and dip the rim of the glass in it to give the glass a frosted effect. Pour the mixture into the prepared glass and serve cool and immediately.

BHUNA KUKDA

Ingrediants for BHUNA KUKDA : 


Chicken :1 kilogram

Garlic :12 cloves

Cloves: 4-5

Whole dry red chillies 20

Green cardamoms 4

Cinnamon: 2 inch stick

Turmeric powder: 1 teaspoon

Salt to taste

Mustard oil: 2 tablespoons

Cumin seeds 1 teaspoon

Yogurt: 1/2 cup

Fresh coriander leaves, chopped 1/2 cup

Directions to make BHUNA KUKDA : 


Grind together garlic, red chillies, cloves, green cardamoms, cinnamon and the turmeric powder to a fine paste. Apply this paste and the salt to the chicken pieces and allow to marinate for two hours in the refrigerator. Heat oil in a pressure cooker, add cumin seeds, when they begin to change the colour add the marinated chicken pieces and sauté on over(high) heat. When all the moisture has evaporated, add yogurt with half a cup of water. Close the cooker and cook under pressure till the two whistles are given out. Open the lid when pressure has completely reduced. Adjust the salt and stir-fry till the masala coats the chicken. Serve hot, sprinkled with coriander leaves

Dood Peda

Ingrediants for Dood Peda:

3 tsp lemon juice
1 bottle soda
3 strawberries, sliced
4 tsp sugar, powdered
2 tbsp orange juice

Directions to make Dood Peda :


Heat the milk on medium flame and allow it to boil.
Then stir constantly till it becomes khova is formed.
Mix sugar. Lower the flame.
Continue stirring till mixture thickens and leaves the sides of the vessel.
Drop a sample of mixture on a plate, and press between the finger and thumb, when cool.
If it does not stick, remove from flame. Add cardamom powder.
Mix well. Take small part on palm and shape into the round balls.
Flatten a bit. Lay them on a plate smeared with the ghee.
Store in a container, when cool.

Mutton Biryani

Ingrediants for Mutton Biryani: 

basmati rice - 1kg
mutton - 1kg
ginger - 50gm
coriander powder - 3
garlic - 50gms
onions - 500gms
green chillies - 100gms
teaspoon
turmeric powder - 1
red chilli powder - 1/2
teaspoon
teaspoon
tomato - 300 gms
fresh coconut - 1/2 cup
poppy seeds - 2teaspoon
coriander leaves - 1small
bunch
curd - 1 curd
mint leaves - 1 small bunch
lime juice - 4table spoon
ghee - 5 table spoon
cashew nuts - 50 gms
oil - as required
raisins - 50gms
garam masala powder - 2
salt - to taste
teaspoon


Directions to make Mutton Biryani : 


for mutton biryani recipe:take washed onions and Slice them , grind green chillies,
ginger and garlic as a paste as well as Grind poppy seeds
and fresh
oconut and keep aside. Chop the
coriander leaves and the mint leaves.
Take oil in pressure cooker and heat them and 3/4 of sliced onion
and fry till transparent. Add ginger,
garlic and green
chillies to the boiled oil and fry for 2- 3 minutes as well as add
the coriander powder, chilli powder,
turmeric powder,
garam masala, and saute for some
time and add the chopped tomatoes
and fry for
some time.Then add the mutton and fry
for a few minutes and add curd and
salt .cover the
cooker and cook on medium fire for 15 -
20 minutes.when mutton is cooked
add the ground
poppy seeds and coconut and heat
for few minutes and keep aside.
Wash and drain the
water from the rice. Heat ghee and
add rice and fry for 4-5 minutes. Add
salt and double
quantity of water and cook till the
rice is cooked.
Remove from fire. Heat heavy-
bottomed vessel and fry onions,
cashew nuts, and raisins
and keep aside. Take a vessel and
pour some rice and spread little
coriander, mint
leaves, lime juice and fried onion and
cashew nuts and raisins. Put one layer
of mutton
over that and repeat the process till
all rice and mutton are over.preferably
do three layers.
Cover with a heavy lid and put dish in
oven or place some coals on top for
10 minutes.
serve hot combine with mirchi ka salan.

Chicken Fry

Ingrediants for Chicken Fry:

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon ginger garlic paste
2 green chile peppers, chopped
3 teaspoons ground coriander seed
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 pinch ground nutmeg
1 tablespoon fresh chopped cilantro, for garnish
salt to taste

Directions to make Chicken Fry :


Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger and garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper,chili powders and let cook for 5 to 6 min. Add the salt and the additional coriander powder to taste and cook until done, and serve.

STRAWBERRY SHAKE

Ingrediants for STRAWBERRY SHAKE : 

1 cup fresh Strawberries
To taste Sugar (Cheeni)
4 cup Milk (Doodh)
Ice -cubes

Directions to make STRAWBERRY SHAKE : 


Wash the strawberries properly and remove the stems.
Blend the strawberries and little milk together in a blender until crushed properly into a smooth paste.
Add the remaining milk, sugar and crushed ice.
Blend strawberries again for another 30 seconds or so.
Served chilled in glasses.
Note : If the strawberries are not available, strawberry essence can be used.

CHOCOLATE ANGEL CAKE

1/4 cup Cocoa Powder
3/4 cup Fine Wheat Flour (Maida)
1 1/2 cup Granulated Sugar
1/4 cup Hot Water
1/4 tsp Salt
1 tsp Cream of Tartar
12 Eggs White

Take a bowl and 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.
Take the eggs and beat it till foamy and then add cream of tartar.
Beat till the mixture forms peak.
In egg mixture add the remaining sugar.
Now then gently add half the sifted flour.
When it completely mixed add the remaining half of flour.
Now pour the some of this mixture in the cocoa powder mixture and stir well.
When done pour this eggs cocoa mixture back to remaining egg flour mixture.
Mix lightly.
In an ungreased dish pour this mixture.
Bake this dish for 50 minutes.
When baked completely let it cool.
Then with help of a knife invert it on a plate.
Serve it with the fresh berries and vanilla ice cream.

INDIAN BUTTER CHICKEN

Ingrediants for INDIAN BUTTER CHICKEN: 

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1/4 tsp ground cloves
1/4 tsp crushed bay leaves
1/4 tsp ground cinnamon
4 green cardamom pods
1 tsp garam masala
1 1/2 tsp chili powder
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
4 tbsp cream
2 tbsp fresh coriander, chopped

Directions to make INDIAN BUTTER CHICKEN : 


Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and the salt in a mixing bowl and blend together thoroughly.
Put chicken into a large bowl and pour over the yogurt mixture.
Set aside. Melt the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in half of the coriander and mix well. Pour over cream and stir in well. Bring to the boil. Garnish indian butter chicken with the remaining chopped coriander to serve the hot chicken curry.

CHILLI PANEER

Ingrediants for CHILLI PANEER:

350 gms Paneer
2 tsp Salt
1 Egg
Oil for frying
1 tsp Ginger-Garlic Paste
1/2 cup Corn Flour
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
1/4 tsp Ajinomoto
2 tbsp Vinegar
2 cups Coarsely Chopped Onions
Little Water

Directions to make CHILLI PANEER :


Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and the water to just coat the paneer pieces with the mixture.
Heat the oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tablespoon of oil in a wok and stir fry the onions in it over high heat for half a minute.
Add the green chillies, salt, soya sauce,ajinomoto, vinegar and the paneer cubes(fried).
Mix well, and garnish the paneer(chilli) with finely cut spring onions and coriander.
 

Bar-be-que-Dip

Ingredients:

1 tablespoon vinegar

1 tablespoon lemon juice

½ cup water

½ cup onion, finely chopped

2 tablespoon sugar

¼ cup butter

½ teaspoon pepper

½ cup ketchup

2 tablespoon Worcestershire sauce

¼ teaspoon chilly flakes

1 teaspoon salt

1 teaspoon corn flour mixed with 1 tablespoon water.

Method:

1. Combine all the ingredients except the corn flour paste in a deep microwave safe bowl and mix well.
2. Microwave on high for 4 minutes stirring once in between after 2 minutes.
3. Add the corn flour paste, mix well and microwave on high for 2 more minutes. Serve at room temperature.

Singapore Noodles

Ingredients:  1 cup rice noodles;

¼ cup spring onion whites, sliced;

½ teaspoon garlic, chopped;

½ teaspoon ginger, chopped;

1 teaspoon celery, chopped;

¼ cup capsicum, chopped;

¼ cup bean sprouts;

1 teaspoon curry powder;

1 teaspoon Soya sauce;

A pinch turmeric powder;

1 teaspoon sugar;

Salt and pepper to taste;

1 tablespoon oil;

For the garnish: 1/4 cup spring greens, chopped.

Method:

1. In a microwave safe bowl, microwave 2 cups of water on high for 2 minutes.
2. Add the noodles and allow it to stand till the noodles are soft.
3. Drain out all the excess water.
4. In another microwave safe bowl, combine the oil, onions, garlic, ginger and celery and microwave for 30 seconds.
5. Add the capsicum and microwave on high for 1 more minute.
6. Add the noodles, bean sprouts, curry powder, Soya sauce, turmeric powder, sugar and salt and pepper and mix well. Microwave on high for 1 minute.
7. Serve hot, garnished with the spring onion greens.

Poha Chivda

Ingredients:

3 cups thin beaten rice (poha)

1 teaspoon mustard seeds (rai)

1 to 2 green chillies, finely chopped

4 to 6 curry leaves

2 tablespoon roasted chana dal (daria)

1 tablespoon unsalted peanuts

¼ teaspoon turmeric powder (haldi)

1 teaspoon sugar

A pinch citric acid crystal

1 tablespoon oil

Salt to taste

Method:

1. Place the poha in a shallow microwave safe dish and microwave on high for 2 minutes, stirring after 1 minute. keep aside
2. In another microwave safe bowl, combine the oil and mustard seeds and microwave high for 2 minutes.
3. Add the green chillies, curry leaves, unsalted peanuts, roasted chana dal and turmeric powder and microwave on high for 1 more minute.
4. Add this mixture to the poha.mix well and microwave on high for 1 more minute. Cool completely.
5. Add the sugar, citric acid crystals and salt and mix well. store in a air-tight container.

Bengal Tomato Chutney

Ingredients:

2 cups tomatoes cut in large cubes

¼ teaspoon panch phoran seeds

1 tablespoon raisins, soaked

½ teaspoon ginger, cut into thin strips

1 teaspoon green chillies, chopped

1 tablespoon sugar

1 teaspoon oil or mustard oil

Salt to taste

Method:

1. Heat the oil in a microwave safe bowl for 1 minute.
2. Add the panch phoran seed and microwave for 1 minute.
3. Add the tomatoes and salt and mix well. Cover and microwave on high for 3 more minutes.
4. Add the raisins, ginger, green chillies and sugar and microwave for 10 minutes stirring twice in between after every 4 minutes.
5. Cool and store refrigerated in an air-tight container.

Cream Cheese Dip

ingredients:

1/2 cup milk
4 cheese slices
2 tablespoons capsicum, finely chopped
1/2 teaspoon cornflour
1/4 teaspoon prepared mustard paste
salt to taste

method:
1.in a microwave safe  bowl, add the milk, cheese slices, capsicum and cornflour,mix well and microwave on high for 2 minutes,stirring once after 1 minute.remove and allow it to cool.
2.add the mustard paste and salt and mix well.serve with nachos or vegetable crudites.

Fish Cutlets

To serve tomatoketchup:

1. In a microwave safe bowl, add ¼ cup of water, fish fillets and salt and microwave on high for 7 minutes.
2. Remove and drain and discard the water and mash the fish to coarse paste using a fork or the back of a spoon.
3. Add the green, chillies, coriander, ginger paste, cumin powder, bread crumbs, egg and salt and mix well.
4. Divide the mixture into 8 equal portions and shape each portion into a flat cutlet.
5. Grease the crusty plate with the oil and using oven + grill option preheat for 3 minutes at 220 c turning the cutlets over after 4 minutes. Serve hot with tomato ketchup.