July 15, 2019

Quick Chocolate Pastry

How To Make Quick Chocolate Pastery:

We are using readymade 6 chocolate slice cake slices in this recipe.
Take some 3-3 cubes of dark chocolate and 2-3 cubes of white chocolate together in a glass bowl and put it in oven to melt into sauce for 50 secs.
Once done mix the chocolate sauce with spoon.
Now at the bottom put cake slices and pour chocolate sauce on top of it with the help of spoon.
Place another pieces of cake on top of each cake slice topped white chocolate sauce.
Again put cholocate sauce on top on second layer of cake slices such that it is coated well from all sides with chocolate sauce.
Now put Cadbury gems on top of each pastry.
Tempting chocolate pastry is ready.

July 13, 2019

Cashew Cookies

Cashew Cookies Recipe:

Take 1 1/2 cup all Purpose Flour (maida) in one vessel.
Addchopped cashew pieces to it.
Put 3/4 cup powdered sugar to it. Mix.
Now put 100 gms refrigerated butter to it.
Mix everything with you hand with light hand. Don’t mix too much. Wet your hand and form a dough.
Mixture has butter and sugar so don’t add water just wet your hand and knead a dough.
Make 2 roll with help of your hand and put in fridge for 10-15 minutes.
Preheat your oven at 180°C for 10 minutes.
Remove rolls from refrigerator and cut into medium thick slices.
Place slices in the the tray and bake @ 180° C for 15 minutes.
Keep cookie slices at bit distance with each other. Bake it in 2 batches.
Cashew cookies are ready.

July 13, 2019

Yam Ginger Chilly Pickle

Yam Ginger Chilly Pickle Recipe:
We require 100 gms chilly, 100 gms ginger, 100 gms yam, salt and lemon juice of 10-11 lemon.

Wash everything properly with water. Remove the skin of yaam. Cut yam into small pieces. Simillarly cut ginger and green chillies into rough medium size pieces.

Allow yam, ginger and chillies to dry in fan or sunlight for 15-20 minutes as if they are wet our pickle will not last for long.

Once yam, ginger and chillies are dried take them in a stone spice crusher or any other spice crusher. Press and crush it.
Repeat the same process.

Now mix everything crushed ginger, green chillies and chrushed yam together. Put salt and mix again.
Now put this mixture in a air tight bottle and mustard oil such that mustard oil is enough and nicely coated to the mixture. Now add juice of 10 to 11 medium size lemons.

Close the lid and slightly shake such that pickle gets mixed with mustard oil and lemon juice.

You can use pickle for eating from this stage as well. Store it in airtight bottle and have it with parathas or dal rice or something else of your choice.

June 30, 2019

Khaman Dhokla Gujarati Recipe

Soft & Spongy Dhokla

Dhokla one of my favourite Gujarati snack. Dhokla is made of different types white dhokla, sandwich dokhla, rava dokhla and many other new variations are coming up. But among all these types khaman dhokla remains my favourite. Let’s take a look at its recipe.

Khaman Dhokla Recipe:

We require 1 1/4 cup gram flour (besan) for khaman dhokla. Seive and take it in a vessel.
Add green chillies-ginger paste, 2 teaspoon sugar, 1/2 teaspoon turmeric, salt to taste and 2 teaspoon lemon juice.
With the help of 3/4 cup water, mix and form a medium batter without lumps. Batter should not be too thin or too thick.
Keep the batter aside. Pour some water in steamer and put it for steaming on high flame by closing lid.
Grease dhokla plate with some oil by the time water is getting heated and steamed.
One you see you have started getting enough steam put 2 teaspoon eno plain fruit salt in the besan batter and mix properly. You will see batter will rise and increase in quantity immediately after adding enough fruit salt.
Pour the dhokla batter in the greased plate.
Open the steamer lid and carefully place the dokhla plate in the steamer. Close the lid and let it steam for 7 minutes on high flame.
After 7 minutes open the lid and check the dokhla. You will see khaman dhokla has risen up.
Switch off the flame and remove dhokla plate carefully with some holder as it might be hot enough.
It’s time to prepare tadka for dhokla now. Heat 1-2 tablespoon oil for tadka. Once oil is hot enough, add 1 teaspoon mustard seeds (rai). Once it starts cracking add 1 teaspoon white sesame seeds (til). Add pinch of asafoetida (hing). Now add 1/2 teaspoon finely chopped green chillies. Add few curry leaves and at last add 2 tablespoon corrainder leaves. Switch off the flame.
Put tadka on dhokla and spread it across.
Khaman dhokla is ready. With help of knife cut dhokla into square shape pieces.
Serve soft and spongy dhokla with chutney.
Mint (Pudina) chutney goes well with khaman dhokla.

Khaman Dhokla

June 27, 2019

Aloo Methi Paratha

Aloo Methi Paratha Recipe:

We require 3 boiled potatoes for this recipe.

Wash and chop 1/2 cup fenugreek leaves (methi).

Peel boiled potatoes and mash it.

Heat oil in a pan. Add 1/2 teaspoon cumin seeds.

Once cumin seeds start cracking. Add finely chopped garlic and allow it to cook.

Put 1 teaspoon green chilly paste, stirr and cook for more 1 minute.

Add boiled mashed potatoes and chopped fenugreek leaves. Mix and cook for 2-3 minutes.

Now add 1/2 teaspoon turmeric powder, 1 teaspoon corrainder powder and 1 teaspoon red chilly powder. Stir and cook for more 1 minute.

Put salt and oil. Stir and cook till the methi is cooked properly.

Now switch off the flame and allow the mixture to come to room temperature.

By the time you can knead the dough for aloo methi parathas.

Take 1 cup wheat flour and 1/2 cup all purpose flour (maida) in a vessel. With the help water knead a soft dough.

Now divide the dough into small equal size balls.

Roll it into small disc and put aloo methi filling in it. Take all the edges together and press it in the centre.

Roll it into parathas by fliping it into dry wheat flour from both the sides.

Once paratha is ready heat a pan or tava.
Put paratha on tava and flip it on other side once it changes color slightly.

Once paratha is cooked on other side, apply some oil or ghee on the paratha and press it across with the help of spatula and again flip on the first side.

Apply oil or ghee inin this side and cook till paratha turns nice crispy.

Repeat the process for other parathas and make all parathas one by one.

Serve aloo methi parathas with your favourite chutney or sauce or some curry.

June 27, 2019

Watermelon Halwa – Dessert

Watermelon Halwa

Watermelon Halwa Recipe:

We require 1litre watermelon juice without seeds for this recipe.

Finely chop some dry fruits cashew, pistachios and almonds.

Heat a pan and pour watermelon juice in it.
Add 1 cup sugar to it and stir such that sugar dissolves in it. Keep stirring continously till the mixture reduces.

Add 1 cup corn starch which is dissolved in water.

Keep stirring. Add 2 tablespoon ghee in it and keep mixing till it thickens.

Quickly grease a plate with ghee. Add chopped dried fruits.

Pour the reduced watermelon halva in the plate on top of the dry fruits.

Let the halva set and cool properly.
Once the halva is cooled remove it properly in a plate.

With the help of knife cut watermelon halva into small pieces of cube.

Watermelon halva is ready. Enjoy it with your family and friends.

February 23, 2019

Malgoba

This is my Nani’s recipe and I would love to share it with you. I remember when I was small and use to visit my Granny’s place she use to cook Malgoba for me as it was one of my favorite.

People those love eating sweet will love this recipe and those who prefer less sweet, can still use little less sugar and try this recipe I am sure they will too love this recipe.

As I was a kid she has given very cute name to this dish “Malgoba”. Hahahaha hai na cute bilkul meri tarah.
Lets take a quick look at how to make Malgoba:

This recipe is made with fresh chapaties, milk and sugar. If you love bananas you can add some pieces of banana too to this recipe.

Boil the milk first.
Now take 3 fresh chapaties, roll the first one and cut it to pieces. Simillarly roll the other 2 chapaties and cut them into pieces too and keep aside.
You can simply break chapaties into pieces too. Its your choice.
Take another vessel add chapaties pieces in it.
Add 3-4 tablespoon sugar to it. You can adjust the sugar as per the sweetness you love. I am adding 4 tablespoon sugar to it.
Now add 1 glass of hot boiled milk to it.
Now switch on the flame and put this vessel on it.
Cook this mixture till milk starts thickening.
Stir it in between. As soon as your milk thicken ups, switch off the flame and serve Malgoba hot. I am adding 1 banana pieces on the top.
If you don’t like banana with milk avoid it and you can have Malgoba simple without banana too but add it after switching off the flame.
Try this recipe and let me know how it was.

Malgoba

February 19, 2019

Lobia ( Chawli) Pokoras

Lobia Pakoras

Lobia ( Black Eye Beans) also known as Chawli is used for preparing curries in India and it tastes really well with hot steam rice. Specially if the curry is cooked using garlic. Garlic brings good taste in lobia. Recipe which I am sharing below is not of lobia curry but of lobia pakoras (pakodas). I love chawli pakodas and you might too love it. So note the recipe below:
Lobia (Chawli) Pakora Recipe:

Soak 1 cup lobia (black eyed beans) over night or for 6-7 hrs.
Once lobia is soaked wash it nicely with water.
Now in a grinder take soaked black eyed beans along with 2-3 green chillies, 2 tablespoon corrainder (dhaniya) leaves, 1 tablespoon mint (pudina leaves), 1/4 teaspoon cumin seeds and grind it to a paste.
Now transfer the grinder mixture into a vessel. Add salt and chopped onions.
Mix it properly. Instead of chopped onion you can also use some finely chopped garlic cloves.
Now heat oil in a pan or kadhai for frying lobia pakodas.
Shape pakoras of lobia with your hand and put it in oil carefully for frying once oil is hot enough.
Don’t put it in haste as oil will be hot enough and can splash out. Put it slowly and carefully in oil.
You have to fry pakoras on medium flame from both the sides till it turns crisp and is cooked properly.
Fry all the pakoras (fritters) and keep aside in a plate.
Serve it with green chutney or tomato ketchup.

Chef – Geeta

February 11, 2019

Besan Chikki Indian Sweet Recipe

Besan Chikki

Besan chikki Recipe:

We require 1 cup besan, 3/4 th cup sugar, 2 tablespoon milk and 1/2 cup ghee for this recipe.
First we have to melt the ghee and switch off the flame.
Now take 2 cup besan in a vessel and add 2 tablespoon ghee and 2 tablespoon milk and mix it properly.
Now we have to drive this besan mixture to get nice granular texture.
Now switch on the flame and saute the seived besan in the melted ghee till besan is cooked properly and changes color. You will start getting nice aroma of roasted besan. Switch off the flame.
Grease one large plate with ghee and keep aside.
We also have to prepare sugar syrup for this recipe.
So in another vessel take 1 cup sugar and put 1/4 to 1/2 cup of water such that sugar gets dissolved in it. Swith on the flame and allow it to boil till you get 1 string consistency.
Switch off the flame once you get 1 string consistency.
Now add besan to this syrup and mix it continously.
Pour the mixute in the greased plate.
Allow it to cool for sometime and then you can cut it to pieces.
Besan chikki is ready to be served.

January 20, 2019

Orange Cake Recipe

Orange Cake

How To Make Orange Cake:

Orange cake is very delicious in taste. We require some amount of orange peel in this recipe. For that we have to grate some orange skin but we need upper layer of orange skin as inner layer might turn our cake bitter. We have to sieve all dry ingredients thrice and keep aside.

Then we have take all wet ingredients in a vessel ( 3/4 cup curd, 1/2 cup orange juice, 1/2 cup oil and 3/4 cup sugar). Add 1 teaspoon orange peel (orange skin). Blend everything nicely such that it mixes everything together and it becomes smooth.

Now add dry ingredients gradually in small small portion in it and mix by cut and fold method.

Put microwave oven for preheat on convection mode on 180C.
Grease cake tin with oil or butter.
Put the cake batter in it.

Once oven is preheated stop and place the cake tin in it. After placing the cake in oven, start and bake the cake on convection mode on 180C for 45 minutes. Check after 45 minutes.

Nice moist and fluffy orange cake will be ready.