Navratan korma

Ingredients

french beans 100 grams
carrots 100 grams
potatoes 100 grams
capsicum 100 grams
paneer 100 grams
cashew nuts 100 grams
raisins 100 grams
Green peas 100 grams
tomatoes 4
curd 1 cup
ghee 4 tbsp
oil for frying
sugar.


Masala paste:

green chilli 2
deggi mirch
ginger 1 inch
dhaniya seeds 2 teaspoon
jeera 1 teaspoon
badi elaichi 1
salt to taste
crush all this in a mixer and make a fine paste.

Method:

• cut all the vegetables in very small cubes 
• boil beans carrot and peas
• deep fry potatoes (cut into cubes) in ghee. Put some salt into ghee while deep frying 
• cut paneer into cubes and deep fry.
• mix all the boiled vegetables with paneer and potatoes 
• heat in a pan and fry paste for a while
• add tomatoes and curd and fry for few minutes
• add vegetables cashew nuts raisins paneer salt and sugar
• cook for sometime 
• garnish with varak and pineapple pieces and cherries.

Chocolate cake using milk powder

My sister used to make this cake and I was always fond of it!

Ingredients

malai 1/2 cup
sugar 3/4 cup
milk 1/2 cup
maida 1 cup
milk powder 1/2 cup
baking soda 1/2 teaspoon
baking powder 1/4 teaspoon
cocoa powder 2 teaspoon

छुहारे किशमिश की चटनी || Dates and raisin Chutney

छुहारे किशमिश की चटनी

भीगे हुए छुहारे 5
किशमिश एक मुट्ठी
2 टेबलस्पून घी
एक चुटकी हींग
जीरा आधा चम्मच
पानी आधा ग्लास
नमक पौना चम्मच
मिर्च आधा चम्मच
एक चुटकी हल्दी
सॉन्फ एक चम्मच
धनिया एक चम्मच
खटाई दो चम्मच
चीनी आधा चम्मच

विधि

• छुआरे रात को पानी में भिगोकर छोड़ दें 
• सुबह गुठली अलग करके इसके छल्ले काट लें 
• अब कढ़ाई में घी गर्म करें 
• इसमें हींग -जीरा डालकर भूनें 
• फिर छुहारे और किशमिश डालकर सिम गैस पर तब तक भूने जब तक किशमिश फूल जाए 
• पानी डालकर सारे मसाले डाले 
•  खटाई पानी में घोलकर डालें 
• इसे अच्छे से उबाले और गाढ़ी चटनी तैयार करें।

Black Forest Cake

Sonal didi gave me this recipe. Having this cake on diwali night at her place was always a sheer delight.

Maida - 210 gm (2.5 measuring cup)

Drinking Chocolate - 3 tsp

Milkmaid - 1 tin

soft butter - 130 gm

Soda bottle - 200 ml

Baking powder - 1.25 tsp

Soda bicarb - 1 tsp

Apple Malpua

Inspired from Chef Neeta Mehta

1 large apple - Peeled, cored and cut into thin rounds (approx 10 rounds)
2 tbsp maida
2 tbsp atta
1/4 cup and 1-2 tbsp milk
nutmeg powder
cinnamon powder
1/2 cup sugar
Oil for deep frying

Garnish - Nutmeg and Cinnamon powder
                2-3 almonds sliced
                a little chilled rabri for topping.

• Make a thick batter of atta, maida and milk. 
• Heat oil. Dip apple rounds in batter and fry on high flame to crisp golden brown color.
• Make Sugar syrup by boiling 1/2 cup sugar with slightly less than 1/2 cup water. After sugar dissolves, keep on low flame for 2-3 min only. Remove syrup fron heat. Dont make syrup very thick.
• Dip fried apple rounds in sugar syrup one by one. Leave in the syrup for a few seconds. Place in a serving plate.
• To serve, top malpuas with some chilled rabdi or serve warm malpuas sprinkled with nutmeg or cinnamon powder, along with cold rabri or ice-cream served seperately.
• Garnish with blanched almonds.

Cake sponge (using curd)

Maida : 1 1/2 cup (140 gm)
Curd (thick, fresh, chilled) - 1 cup (150gm)
Powder Sugar 3/4 cup (100 gm)
Refined Oil 1/2 cup (65 gm)
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Vanilla essence 1 tsp

Biscuit Pudding

Step 1: Vanilla custard
1.25 cup milk + 2 serving spoon sugar. Boil.
Mix 2 serving spoon custard powder in half cup cold milk.
Let it cool.

Step 2 : Strawberry custard.
Procedure same as above.

Step 3: Mix 1.5 tsp coffee powder in a cup of water.

Take a square dish. Spread a layer of parle-g biscuits dipped in the coffee water in the bottom of dish. then create a layer of strawberry custard over it. Again create a layer of parle-g biscuits dipped in the coffee water and the cover it with vanilla custard. Put int in the fridge. Serve Chilled.
Gatnish with Tutty-fruity.

Apple Crumble

Its a french dish inspired from tarla dalal.

Apple (peeled n diced)  1
Powder sugar - 6 tbsp
Cinnamon pd - a pinch\
Maida - 1 cip
Soft butter - 2 tbsp
Milk

Mix everything and bake it for 20-25 min at 175 degree.

Serve it along with custard or vanilla ice-cream.

Dosa batter

Rice 3 times the quantity of Urad dal. Same for Uttapam.

For Idli rice is twice the quantity of Urad dal.

Black and White Khichdi (Urad dal Khichdi) for winters

Rice needs to be twice as much as the quantity of dal.

Water double the quantity of rice+dal.

ghee, salt, red chilli powder.

After a whistle, simmer the flame for 10 min.

aam panna

whistle one raw mango in a cooker.
Blend it.
add sugar/jaggery, salt, rock salt, bhuna jeera, lal mirch, kali mirch, mint.

1 raw mango will yield 1 litre aam panna.

If you have fresh mint leaves then add them  a time of bleding. Don't boil the mint it will spoil all your drink.

Add boondi as a garnish

Basic sponge cake

Ingredients:

1 cup maida
1/2 tsp baking soda
1/4 tsp baking powder
3/4 cup powder sugar
1/2 cup malai
1/2 to 3/4 cup warm milk

Microwave on 50% power for 10 min, increase the time until cake is totally done.

Golgappe

• 1 cup fine semolina (If its not fine, use your mixer to make it fine.)
• 2 tsp maida
• baking powder - a big pinch

Mix above three, then-

• refined oil - it should be very hot.
• Make a well in the dry ingredients. Pour the hot refined oil. Mix it using a spoon. quantity of oil should be as if sooji does not get bind completely still not completely loose. Use hot water to knead the dough. you have to knead the dough for 10 min continuously using water.
• you have to make the golgappas immediately. no resting time.
• take a big wok. hot oil. put golgappas one by one. you will need to press each golgappa to puff it up. deep fry till completely brown. if they will remain light in colour, they wont be crisp.

Makhan Bade

 सामग्री 

गेहू का आटा  ----एक कटोरी 

मलाई ----  आधा कटोरी 

घी -----एक  चम्मच  छोटी 

पानी---   डेढ कटोरी लगभगश
शक्कर व पानी चासनी के लिये 

चाश्नी ---- 1 तार की 

विधि 

आप मैदा जैसा  महीन  गेहू का आटा लीजिये  आटे को छान लीजिये 

फिर उसमें   आधा कटोरी मलाई  व  एक छोटी चम्मच   घी  लीजिये  व पानी डालकर मिक्स करिये   हल्के हाथो से 

उसमे गाठे नही रहना चाहिये 

व 10 मिन्ट  तक मिश्रण को  रखिये 

मिश्रण बडे के घोल की तरह होना चाहिये 

🏻अब एक फ्लैट कडाई लीजिये , उसमे  घी डालिये 

घी बहुत ज्यादा नही डालना 

कम घी मे ही तलने है  वरना  फट जायेगे  यदि ज्यादा घी मे तलेगे तो 

🏻दूसरी तरफ  पानी व शक्कर की चाशनी बना लीजिये   एक तार  से कम की की चाश्नी बनाना है  दो कटोरी चीनी मे डेढ कटोरी पानी डालकर पतली चाशनी बना लीजिये 

🏻 कडाई गरम होने पर ,  फिर इस  आटे वाले मिश्रण    को चारो अगुंलियो   पर लेकर   , गोलगोल बनाकर 

घी में मन्द आँच में ये बडे   की तरह डालिये   व तलिये 

 जब एक तरफ से तल जाये तब साईड बदलकर दूसरी तरफ  से भी तल लीजिये 

व फिर  एक प्लेट पर निकाल लीजिये 

फिर चाश्नी में डालिये 

आपका मक्खन बड़े तैयार है 

गुलाब जामुन जैसे स्वादिष्ट लगते है

Bhel Puri

Bhelpuri is very tasty and spicy snack. you can serve it as an appetiser or starter or anytime whenever you want to treat your tastebuds with something mouth-drooling.

It is very easy to assemble and doesn't need any pre-preparation. The more crispy things you add to it, the more tasty it will become. For example you can add crispy boondi, roasted peanuts, raisins, bolied potatoes, boiled peas, finely chopped raw mango etc.

In this recipe instead of papdi, I've used Haldiram's Chai Puri. You too can use that ;)

Ingredients :

2 cups Puffed Rice

1 onion finely chopped

1 tomato finely chopped

1/2 cucumber finely chopped

Corriander finely chopped - 2 tbsp

Salt to taste

Red Chilli Powder - 1/2 tsp

Powder Sugar - 1 tsp

Lemon Juice - 2 tsp

Green Chutney - 4 tsp

Roasted Peanuts - 1 tbsp

Papdi broken into small pieces - 4

Garnish - 

Sev/ Bhujia 

2 Papdi

Procedure :