June 7, 2020

Mushroom Dosa

Toss veggies in oil
Shredded :
cabbage and
carrot
Chopped :
bell pepper, green onion and
mushroom

Don’t cook just make sure the color enhances

Cool down

Add
tomato sause
Soya sause
Worcestershire sauce
Green chilli sause
Red chilli sause
Little bit of schezwan sause
Stir well and mixture is ready make sure it’s juicy enough so that when you bite the dosa you get those lovely flavour running down your taste buds.

Crispy Mushroom Dosa

Use dosa batter to make dosa. Batter is same batter which we use to make normal dosas , made of soaked urad dal and rice. Spread batter on tawa.

Put some oil and let dosa cook for 2-3 minutes.

Now add some mushroom masala on it. Once the dosa becomes crispier from one side, fold the dosa and serve.

Repeat the process to make more dosas.

Mushroom dosa is ready to be served.

Credits – Chef Rish

June 7, 2020

Peanuts Chikki

How To Make Peanuts Chikki:

Take 1 cup peanuts, wash and roast it well without oil till it becomes hard.
Remove the skin of the peanuts and keep aside.
Now switch on the flame for melting jaggery. Put 1 cup scrapped jaggery into the pan and cook on low flame.
Keep stirring, you will notice jaggery melts and slowly changes the color.
After few minutes just drop few drops of melted jaggery into water. Remove it from water and see if it has turn hard with your finger.
You have to keep stirring the jaggery and in between keep checking by dropping few drops of melted jaggery in water. It took thrice for me to check the right consistency.
Once you feel jaggery in water turns hard with help of your fingers, just put it in mouth and bite it. You will hear that perfect (kat) cracking sound which you get in chikki after biting from teeth.
This is the right stage to switch off the flame and put the peanuts in jaggery.
Mix peanuts and jaggery nicely such that peanuts coat jaggery properly.
Remove the mixture on top of greased plate.
Note – Mixing and removing on greased plate is yo be done quickly.
Adjust the mixture with your hand and shape it to round. Roll the mixture slightly with help of chapati roller. let it cool for sometime.
After 5-10 minutes you will notice chikki becomes crunchy and hard.
Remove it from plate and break into pieces. Peanuts chikki is ready. Enjoy!!!

Round Shengdana Chikki

May 31, 2020

Vada Masala Grilled Sandwich

How To Make Vada Masala Grilled Sandwich:

Peel and mash 2 boiled potatoes and keep aside.
Now in a bowl take 1/2 cup curd. Add some carom seeds (ajwain), 1/2 teaspoon red chilly powder, 2 tablespoon mustard oil and very little salt since our vada masala will also have salt in it. Give it a good mix and keep aside.
Now heat 2-3 tablespoon oil in a pan for making vada masala.
Once oil turns hot put some mustard seeds approx 1/4 teaspoon and allow it to crack.
Once mustard starts cracking, break put some curry leaves to it. Make sure your leaves are nicely washed and does not have too much moisture in it because when water goes in oil it moves out.
Now put crushed ginger and garlic to it.
Add chopped green chillies to it and saute till garlic does not have rawness.
Put boiled potatoes to it and mix.
Add turmeric powder, salt to taste and some more oil.
Stir and cook for more 5 minutes.
After 5 minutes switch off the flame and remove our vada masala in a plate.
Again switch on the flame and put grill pan for grilling sandwiches.

Note – you can use any other pan or tava also. Instead if grilling you can toast the sandwiches.

Once the grill pan becomes hot, put 2-3 tablespoon oil in it.
Now take bread slices. On each slice of bread put the curd mixture with the help of spoon and spread slightly.
Now put the vada masala on top of it. Do this for all the 4 slices.
Now place one bread slice topped with masala, on other bread topped with masala. Repeat this process for other two slices.
Place the 2 bread sandwiches in grilled pan for grilling.
Grill the sandwiches from both the sides by putting oil on it.
Grill till it becomes nice crispy from both the sides. Once it becomes crispy turn off the flame and serve sandwich hot with your favourite chutney.
You can have it without chutney also as it has nice curd mixture used which enhances the taste.

May 31, 2020

Soft & Spongy Vanilla Cup Cakes

Vanilla Cup Cakes

How To Make Vanilla Cup Cakes:

Boil 1 cup milk. Add 100 grams butter and mix till butter dissolves.
Once milk becomes warm add 2 teaspoon white vinegar allow it to come to room temperature.
You will notice, milk will have curdling type of texture.
Now in the milk we have to add 1cup powdered sugar and mix.
Add 1 1/2 teaspoon vanilla essence.
Add 2 cups all purpose flour, 6 tablespoon milk powder, 1 teaspoon baking powder and 1/2 teaspoon baking soda.
Mix it with cut and fold method 7-8 times till the batter is mixed properly. Also make sure you don’t over knead the dough.
Pour the batter in greased cups and bake it for 20-25 minutes at 180 celsius in preheated oven heated for 10 minutes. Vanilla cup cakes are ready. Demould and serve it.

May 30, 2020

Crispy Potato Cheese Balls

How To Make Potato Cheese Balls:

We require 4 medium size boiled potatoes. Peel and mash. Add 2 tablespoon chilly flakes, 1 tablespoon oregano, 1 teaspoon black pepper powder, salt, 2 tablespoon corn flour and 1 tablespoon fresh chopped coriander leaves. Mix and keep the potato mixture aside.
Now take 1/4 cup all purpose flour and 1/4 cup corn flour in a plate. Add some salt, some oregano and keep aside.
Similarly in a bowl take some corn flour. Add black pepper powder, salt and some water to form liquid.
In a plate take some breadcrumbs for coating cheese balls.
Take small portion of potato mixture and roll ball. With the help of your finger press in centre and put some cheese slices in it. After putting cheese slices again shape into a ball.
Now dip the ball in corn flour liquid and then coat it the dry mixture.
Again repeat the process, first dip in liquid then coat with dry mixture.
Finally coat with breadcrumbs on the top and place the cheese ball in a dry plate.
Repeat the process and keep all the cheese balls in the plate.
Now refrigerate all the cheese balls for 2 hours else it might crack while frying in hot oil.
After 2 hours fry the cheese balls till light golden brown from all the sides on medium flame.
Remove all the crispy cheese balls from oil and serve hot.

Credits – Chef Rish

May 17, 2020

Bread Pizza

Recipe of bread pizza
Ingredients
Bread slices 4,
butter
pizza sauce
tomato sauce
schezwan sauce
oreganio
onion
mozzarella cheese
grated paneer
capsicums
olives
baby corn
cherry tomatoes
chilli flakes
How To Make Bread Pizza (Lockdown Recipe):

Take slices of bread, cut into triangles and apply all sauces on the bread.
Put toppings of veggies as per your choice. I using whatever is available with me right now.
You can use some chopped onion, tomato, capsicum, baby corn and olives. Use whichever vegetables you have or you prefer among these. You can add or remove veggies as per your choice. Quantity wise also you can adjust as per your taste. Which veggies you want more and which less, adjust it.
Now add some grated paneer and mozzarella cheese. Paneer is optional.
Sprinkle some salt for seasoning very little.
Now switch on the flame and heat tawa or grill pan for heating. Heat it at moderate temperature for 10 mins.
Put oil or butter on the pan and keep the slices on the pan. Turn the flame to low. We have to get bread slices toasted making sure one side (lower side) of the bread slices become crispier.
Cover the bread slices for 2 minutes so that cheese starts melting.
Pease ensure that lower part of bread slices should not burn.
After 2 minutes, open the lid and let it cook for more 2-3 minutes.
Take it out from the pan and put some chilli flakes and oregano and enjoy.

Credits – Chef Piyush

May 10, 2020

Moong Dal Pakodas (Pakoras)

Moong Dal Pakodas

How To Make Moong Dal Pakodas / Pakoras:

Clean, wash and soak 1 1/2 cup moon dal i.e approx (125 grams) for 5-6 hours.
Once the dal is soaked well grind it with small piece of ginger, 1 green chilly and 1/4 teaspoon carom seeds into a fine smooth paste with the help of very little water, 1 or 2 tablespoon.
Now remove the grinded dal paste from grinder and transfer it to another bowl.
Add 1/4 teaspoon red chilly powder, salt and pinch of carom seeds.
Now add 2 tablespoon rice flour and mix everything.
Heat the oil for frying pakodas.
Once oil is hot enough, with the help of spoon take small portion of batter and put it in oil slowly. While putting batter in oil lower your flame and put the batter slowly so that oil doesn’t pop out.
Once you have added the batter in oil you can increase the flames to medium.
Fry pakoras from both the sides till crisp.
Repeat the process of frying pakoras in batches till you are done with the entire batter.
Sprinkle some red chilly powder and black pepper powder on fried pakoras and serve it with your favourite green chutney. You can also serve it plain without sprinkling masala on it. Plain pakoras also taste good.

May 2, 2020

Gujarati White Dhokla (Idra / Idada)

Gujarati White Dhokla Idra

How To Make Gujarati White Dhokla (Idra / Idada):

Take 1/2 cup spilt urad dal without skin in a vessel and 3 cups rice along with 1 cup pressed flatten rice and 1 teaspoon fenugreek seeds in another vessel.
Wash it properly and soak them with water for 6 to 7 hrs.
After 6-7 hours grind them separately with the help of water. Grind dal separately first and then rice, pressed flatten rice (poha) and fenugreek seeds together.
Mix both the batter together and allow it to ferment for 8 to 10 hours. In summer it ferments faster. Depending on how quickly it ferment you can use the batter.
Once the batter ferment, add 1 teaspoon ginger paste and salt. Adding ginger paste is optional you can avoid if you want.
Heat the steamer with water for steaming Idra on high flame. So in steamer you have to pour some water for boiling on high flame covering the lid so that you start getting enough steam for steaming white dhokla.
By the time steamer is heating up with enough steam, grease a plate with oil.
Put 2 tablespoon enough fruit salt (regular one not flavoured) in batter and mix.
Pour the batter in greased plate quickly.
Sprinkle some red chilly powder on it. If you love black pepper powder you can sprinkle that as well along with red chilly powder.
Now open the steamer lid carefully with help of thick cloth or towel as it might be super hot.
Reduce the flame for a second, place the greased plater with batter inside properly.
Close the lid again and increase the flame to high.
Again be careful while opening and closing the lid of steamer as it might be hot.
Let Idada (White Dhokla) cook for 10 to 12 minutes.
Switch of the flame. Open the lid and remove Idra from steamer.
With the help of knife cut Idra into diamond shapes.

For Tadka:

Heat oil. Add 1/2 teaspoon black mustard, add 1/2 teaspoon cumin seeds,1/2 teaspoon white sesame seeds, few curry leaves and pinch of asafoetida (hing).
Once mustard seeds crack and it cook properly add the tadka to dhokla and spread it across.

Note – If you don’t have some if the mentioned ingredient for tadka you can have tadka with any of the tadka ingredients you have. Even if you only have black mustard that will do.
Serve Idra hot with your favourite chutney either pudina or garlic chutney or plain as it is. Its totally upto you have you like it.

Credits – Veena

April 27, 2020

Dal Fry

How To Make Dal Fry:

Take handful of tur dal also called as pigeon pea in a vessel twice. Add 1 tablespoon chana dal i.e bengali gram to it. Add 2 tablespoon moong dal to it.
Now wash the dal under running water thrice to remove the impurities.
Put the dal in cooker along with 2 glass of water. Add turmeric powder and salt.
Pressure cook for 4 whistle.
Once dal is cooked remove and keep aside.
Now heat a pan or kadhai and add 3 tablespoon oil to it.
Once oil becomes hot add cumin seeds.
As soon as cumin seeds (jeera) starts cracking add chopped onion.
Fry onion till it becomes translucent.
Now add finely chopped garlic and crushed ginger to it.
Add small pieces of green chilly.
Stir and cook for 2-3 minutes.
Add finely chopped tomato. Cook for more 4-5 minutes till tomato becomes soft.
Now put dry spices, coriander powder and red chilly powder. Put oil and cook for more 1 minute.
Now put the cooked dal into it gradually and keep stirring.
Let dal cook for more 10 minutes. Put tadka to the dal. Heat oil for tadka, add 1 dry red chilly broken into 2 pieces.
Add 1/4 teaspoon asafoetida and 1/4 teaspoon red chilly powder to it. Once it becomes hot switch off the flame and add tadka to the dal.
Switch off the flame. Dal fry is ready to be served. Have it with plain steamed rice or jeera rice.

April 26, 2020

Chole Paneer Biryani

There are different varieties of biryani made in India. Rice with full of flavours coated with nice thick gravy served with raita is just awesome. Today’s recipe is of chole panner biryani which is another alternative to non veg biryani.

How To Make Chole Paneer Biryani:

For biryani we have to wash and soak rice first and also marinade paneer for 1/2 an hour. You can boil your chickpeas (chana) in that time or if you already have boiled chickpeas well and good.

For marination:

In a bowl take 1/2 cup curd. Add 1 tablespoon (garlic-ginger-chilly) paste.
Add 1/2 teaspoon coriander powder, 1/2 teaspoon red chilly powder and 1/2 teaspoon garam masala.
Add 2 tablespoon roasted gram flour to it.
Now we will add tadka to the marinade.
Heat 4-5 tablespoon mustard oil till smoky hot. Add 1/4 teaspoon carrom seeds (ajwain) to the oil.
Add the mustard oil to the marinade. Now add paneer cubes to it and give it a mix. Let it rest for 1/2 an hour.

For Biryani Gravy:

Peel and wash onions. Finely slice one onion and chop other onion.
Now in a pan heat 4-5 tablespoon oil and put finely sliced onion.
Fry this onion till it turns nice golden brown by stirring in between.
By the time onions are turning brown, we have to cook rice for biryani.

For Rice:

Take a vessel and put 2 glass of water for boiling.
Now add 1 cinnamon stick, small piece of star anise, 2 cardamon and 1 teaspoon ghee to the boiling water.
Once water starts boiling completely add 1 glass soaked rice to it for cooking.

Gravy Continued:

Once onions turns crisp brown remove and keep it aside in a plate.
Now put washed potato pieces in oil for frying. Remove the potato and keep aside once 80 percent cooked.
Now add 1/2 teaspoon cumin seeds.
Once cumin seeds starts cracking add finely chopped onion and fry till translucent.

Rice Continued:

Cook rice till 80 percent done. Once it is 80 percent cooked strain and remove it in a large plate. Spread and let it cool.

Gravy Continued:

Once onion becomes translucent add remaining 1 tablespoon (ginger-garlic-garlic) paste. Cook till garlic rawness goes away.
Now add finely chopped tomato and cook till it become soft and mushy.
Put boiled chickpeas (chole) to it, potatoes and mix.
Add 1/2 teaspoon tumeric powder, 1 teaspoon coriander powder, 1 teaspoon red chilly powder and 1 teaspoon garam masala.
Add oil as per required. Put salt to taste and mic everything.
Now add 1/2 glass of water to it. Once water starts boiling add marinated paneer cubes and cook for more 5 minutes.
Now remove this marinade mixture from flame and add another vessel for biryani layering.

Biryani Layering:

Put some oil or ghee at the bottom first. Then add the half gravy mixture.
Put other layer of half amount of rice on top of it.
Add third layer of half amount of fried onions on top of rice.
Again fourth layer of remaining gravy.
Fifth layer of remaining rice on top of it.
Sixth layer of fried onions on it. (Keep some onions for garnish).
Close lid of the vessel and cook it on high flame for 5 minutes and more 10 minutes on low flame.
Switch off the flame after 15 minutes.
Open the lid and serve chole biryani hot by garnishing fried onions on top of it and with raita.