Poha Dosa with Peanut Chutney:

Poha Dosa:

Dosa 

Ingredients 2 cups rice 1 cup poha 1.5 cups curd

Method :

Soak rice separately for 5-6 hoursSoak poha in curd for 5-6 hours Grind rice with required water and poha separately Mix both of them after grinding and leave them for fermentation overnight

Before making the dosas, add salt and 2 pinches of baking soda... 

Dosa batter ready.. Happy dosa making ! 

Peanut Chutney:

Peanut chutney : 

1/2 coconut (fresh coconut - mandir wala)4-5 tbsp of roasted peanuts Red chillies as per taste Tamarind Salt Sugar 

Grind all together... Chutney ready !  

Poha Rava Dhokla:

Coarsely powdered poha- 1/2 cupRava- 1/2 cupYogurt- 1 cupWater- 1 cupOil- 1 tbspSugar- 2 tspsSalt to tasteEno fruit salt- 3/4th tspFor temperingOil, mustard, sesame seeds, green chillies and hing. In a bowl, add yogurt and water. Mix well(no lumps). Add poha, rava, oil, sugar and salt to taste and mix well. Rest for 10 mins.Heat water in a pan. Grease a plate. Once the water starts steaming, add eno salt to the batter, mix well, pour into the greased plate and steam till done( approximately 15 mins).Cool the dhokla for 5 mins. Garnish it with grated coconut and chopped coriander leaves. Heat oil. Add mustard. Once it starts spluttering, add sesame seeds, green chillies and hing. Pour over the dhokla. Cut and serve dhokla with green chutney.

Recipe for Cabbage Poha

300 grms poha or flattened riceWashed and drained for 10 minsGreen cabbage washed and finely choppedLike in the pic, 1/2 boiled aloo( opt) I had it1 small onion sliced, salt, sugar, 3 green chilliesFinely chopped, kadhi patta, coriander leaves

MethodTake a kadhai, add 2 tblspn oil, add rai, jeera and hingAdd 2 cloves, add sliced onion ( opt), add saltAdd aloo, add the cabbage, check the saltAdd kadhi patta and few green chilliesStir on medium flame for 2 minsAdd the washed poha, add 1/2 teaspn haldi powderAdd salt and sugar as per your tasteSqueeze 1/2 a lemon, add the remaining green chilliesMix well, cover the kadhai for 5 mins, on low flameThe poha will get a nice lemon yellow colourGarnish with coriander and green chillies ( opt)Tastes best fresh and hot.

Caramel Milk Desert:

Loved by Mexicans, this eggless Caramel Milk Dessert is an excellent cinnamon-flavoured milk pudding with a taste of caramel.

Adapted from Tarla Dalal

Ingredients:2 tbsp raisins1 tin (400 gms) condensed milk500 ml milk1/4 tsp cinnamon powder1/2 tsp baking powder3/4 cup brown sugar

For decoration:grated dark chocolatewhipped cream

Method:Soak the raisins in warm water for 1 hour.Combine the condensed milk, milk, cinnamon and baking powder. Bring to a boil on a high flame, stirring constantly. Take off the gas.Mix the sugar and 1/4 cup of water in a saucepan. Bring to a boil, stirring constantly until the sugar dissolves. Pour in the hot milk mixture and mix well.Cook over medium heat, stirring occasionally until the pudding is slightly thick, caramelized and darker in colour.

Add the soaked raisins and refrigerate until well chilled. Just before serving, decorate with grated chocolate and whipped cream.

Badam Barfi:

D recipe is very simple. I tried d khoya recipe posted by Neha Gulati. For d khoya i took half cup amul fresh cream n half cup milk powder n microwaved for two mins. It started making lumps so added a bit of milk n microwaved again a few seconds n d khoya was done.For d barfi- Boiled about one n half cup of badam in water. Had to make it urgenty so boiled, soaked ones wil evn do. Removed d peels n grinded to a smooth paste.Now heat about 2tbsp ghee n add d badam paste. Saute for 3-4 mins n add d khoya n mix wel. Saute d mixture til it changes colour. Add sugar as per taste n whn it melts properly add little milk to give d consistency as dat of barfi.Now grease a dish wth ghee n layer d mixture properly n let it cool down. Cut into pieces n njoy.Sorry if u guys find it difficult to undstd since m posting a recipe for d first time. Feeling good. Thnx to CAL n all u lovely frnds.

http://triedandtestedhere.blogspot.com.br/2014/06/sweet-and-spicy-iranian-carrot-pickle.html

https://shailjatomar.wordpress.com/2014/07/28/rajasthani-ghevar/

http://shobanaprao.blogspot.in/2013/11/bread-rasmalai.html

http://cafegarima.wordpress.com/2014/07/22/mirchi-ke-tipore-or-green-chili-stir-fry/

http://vaishnavacooking.blogspot.in/2014/07/veg-hotdogs-version-2.html

Keema Mattar:

Recipe - soak about one and half cup of soya chunks/granules in some water and keep it aside. Heat some oil in the pan and saute two chopped onions till golden brown , now add some ginger garlic paste and cook till raw smell of ginger garlic goes away. Now add tomato puree (2 tomatoes is enough), green chilli, kasturi methi,dhaniya powder, salt to taste , chilli powder, turmeric, garam masala powder ( when I use mutton kheema I also add Everest's meat masala), lime juice and now let this masala cook till oil separates , now add the soya and 1/4 cup peas and mix wellLet this cook till you see the soya is cooked and oil can be seen surfacingGarnish with coriander leaves and serve with chapati

nd here's d recipe: 1 cup Rava,1/2 cup curd,1tsp ginger paste,1tbsp refind oil, 1tsp sugar,salt to taste, 1 tsp lemon juice..mix all d ingredients well,lastly add 1pkt of eno... now grease d bowl n microwave it for 5 mins... now put some sugar n salt water . Tadka of mustard and green chilli.. serve wid coriander chutney...

http://shwetadhawanmishra.blogspot.in/2014/07/maggie-tikki.html?spref=fb

Bedami Puri

Recipe of Bedami Puris - I took 4tbsp grinded white urad dal ( soak it for 15min ), 1/2tsp metthi powder, kasoori methi 1 and a half tbsp, salt and red chilli powder, 1 and half grated boiled aloo and 2 tbsp mustard oil (Pakka kar). Add all this to 3 cups atta and knead well. (The atta should be loose not hard). Make puri's with the atta to make Bedami Puris. I fry my puri's in mustard oil and they taste yummy, better than any other oil.

Aloo ka jhol: In a wok in 2tbsp mustard oil goes jeera, once it starts crackling add finely chopped onions and cook till onion turn light brown, add grated adrak, tomatoes, kasoori methi (washed), hing, salt, coriander powder, red chilli powder and cook till it starts leaving oil. Now add hand mashed boiled potatoes and let cook in masala for 2-3 min. Next add water to make it a jhol.( For three medium sized potatoes I used 2 and a half cups of water) Now let the gravy cook for 10 min on low flame. Aloo ka jhol will be ready.

Hungcurd sandwich

Stuffing: add chopped onions, capsicums, red and yellow bell peppers to hung curd. Add to this mixture - salt, oregano, pepper, red chilli powder (if you like), any other masala for flavour ( I used chicken masala) and curry leaves.On a flat pan, add 1 tsp oil. To it add mustard seeds. Once the seeds start sizzling, put 2 bread pieces on it. Once the bread is warm, put the curd mix on one of the breads and put the other bread over the mix. And it's ready. Serve hot and crisp!!

Mexican Salad with Nachos:

Ingredients: 1 lettuce, torn into bite size pieces1/2 cup cheddar cheese, grated1/2 cup green onions, chopped1/2 cup black olives, sliced4 tomatoes, sliced, 1 cup tortilla chips, crushed

For salad dressing:200 gms fresh cream3 tbsp thick curds3 tbsp tomato ketchup1/2 tsp chilli sauce2 tsp chopped onion2 tsp chopped cucumber1/4 tsp chopped green chillies1 tsp levelled, mustard powder1 tbsp powdered sugarsalt to taste

Method:Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.

To make dressing: Beat the cream until thick. Add the remaining dressing ingredients and mix well. Refrigerated dressing tastes best.Toss salad and dressing and add crushed chips last.Garnish with tortilla chips.

Khandvi:

Here comes the recipe: 1 cup Besan ka atta3 cups chhach(buttermilk)Adrak mirchi paste1/2 tsp haldiSalt to tasteHing a pinch- Blend all of the above together..see that no lumps remain.Pour it in a kadhai without any oil and keep stirring for a good 20-25 mins,till it turns thick.Now at the back of a thali spread some oil and a spoonful of the mixture .wait for sometime ,if the mixture doesn t stick and if u feel you can roll efforlessly,then your mix is ready to be spread.I personally use my otta to oil and spread the mixture as i am always making a big batch.After spreading the mixture wait for a good 5 to 10 mins so that the mixture can be easily rolled out.Make khaandvis from the mix,and temper with rai,white til seeds,green chillies and garnish with dhaniya patta and grated coconut.Serve with green chutney.

https://www.youtube.com/watch?v=S3BnDDC2mfA

Crunchy Pumpkin Fingers

Ingredients-1. 2 cup oats2. 1 cup pumpkin pulp3. 4 bread slice crumbs4. 1 onion finely chopped5. 5 green chillies finely chopped.6. 2 tsp poppy seeds7. Half tsp cinnamon powder8. Half tsp garam masala9. 1 tsp ginger garlic paste10. 1.5 tsp salt11. 2 tsp oilOil for frying. You can use air fryer too.

Steps to cook-1. Take oats and mix pumkin pulp in it . Leave it for 10 mins2. Add bread crumbs and rest of the ingredients3. Mix it well, it will be slightly sticky, no worries. 4. Greeze your hands little and make small portions of the mix 5. Make fingers with these balls.6. Keep them in fridge for one hour.7. They're ready to he fried.

Tip to make pumpkin pulp-

Peel pumpkin and cut it into small pieces. Pressure cook for 10 mins and strain the excess water and grind it into mixy

Braided Paneer Bread:

After pizza now braided paneer bread original recipe by Nazneem. Thanks a lot to Naz for this wonderful recipe..

Braided Paneer Bread

IngredientsFor dough:All purpose flour- 2 cupsInstant yeast - 1 tspSalt - 1/2 tspOil - 4 3tbspSugar- 3/4 tspEgg - 1/2 (take 1 egg. Beat it well. Use half for dough. Rest can be used as egg wash for glazing on the bread, I used milk for wash and increased milk powder to replace egg)Milk powder - 1 1/2 tbsp.Warm water.

MethodFirst, activate the instant yeast. Take 1/4 cup warm water. Put sugar in it, mix well. Add instant yeast and cover it. Keep it aside for 20 mins to froth.In a large bowl, add the flour,salt,oil,milk powder, and half an egg. Add the frothy, activated yeast also to this. Mix well. Add warm water in small quantities and knead to form a smooth, soft dough. Coat a bowl, lightly with oil and place this dough in it. Roll the dough in the bowl, so that the dough is also coated lightly with oil. Cover it and leave it to rise for an hour or till the dough doubles in size.After the dough has risen, knead it lightly for 2 mins. Divide it into 2 balls to make two breads. Then roll one ball out into an almost rectangle shape on a floured surface.Place the filling in the centre along with cheese (optional) and make numerous slits on either side of the rectangle.Fold the top and bottom part inside towards the filling.Then, start braiding from top. First bring one of the slit ends of left side towards the filling and crossing to other side. Repeat the same from right side, and bring it to left. Now a cross is formed. Again repeat the earlier step and continue braiding till bottom.Cut off any excess dough at the bottom.Repeat the process with the second dough ball.Grease a baking tray, and place the breads on it. Let it rest for 15 mins. Then apply egg/milk wash. Sprinkle sesame seeds. Bake in a preheated oven at 190C for 20 mins or till it's done and gets a golden colour. 

Ingredients For Paneer filling:Paneer- 350gms (marinated with salt, pepper and garam masala.)

Capsicum - 1 choppedCarrot- 1 gratedOnion- 1 choppedGarlic paste - 1 tspGreen chilli - 2choppedCoriander leavesSaltChilli powder- 1/2 tspGaram masala- 1 tspSoya sauce - 1 1/2 tbspButter- 1 1/2 tbsp

Method:Heat the butter in a pan. Add onions and sauté . Then add carrot and capsicum and sauté well. Close the pan and let it cook for 5 min. Then add garlic paste. After 2 mins add the shredded paneer and again close the lid and cook for another 5mins on low flame.Add the chilli powder, garam masala,green chillies,salt and sauté well again. Finally, add the soya sauce and coriander leaves and take it off the flame after mixing well. Filling is ready.

Fatafat 4 minute eggless brownie cake - Jaya Amit

Ingredients- Adapted tarla dalalji's recipe1/2 cup wheat flour 4 tbsp cocoa powder2 tbsp sour curds (khatta dahi)1/4 tsp soda bi-carb1/4 cup melted butter5 tbsp powdered sugar1/2 tsp vanilla essence1/4 cup roughly chopped walnuts (akhrot) (optional- I didn't use walnuts)1 tbsp butter for greasingMethodSift together the flour and cocoa powder using a sieve. Keep aside.Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.Add the curds-soda mixture and mix well.Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency.Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 4 minutes.

Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.

Bread Gulab Jamun:

Cut the sides of bread

Dip both sides of bread in milk and then squze out the remaining milk and put in a container

Gently blend the squazed bread and make it dough

Make round balls and deep fry them in less flame till they turn golden brown and soak in sugar surup

Palak n Chikpeas:

Boil chickpeas( white channa)

Thn in a cooker add ( blanched n purée 'd palak)

Cook on medium heat

Later add onion tomatoes masala....n lil ghee wid mirch salt etc

( no turmeric... Colour comes out good)

N before serving add amul fresh cream

Hara bhara kebab1: firstly steam and boil the potatoes and peas.

2: rinse the spinach leaves in water and drain.

3: boil water with some salt. add the spinach leaves and keep in the hot water for 3-4 minutes. this step is

blanching the spinach leaves.

4: drain and keep the spinach leaves in cold water. this is so that the spinach retain their greenness.

5: drain the spinach well and squeeze if there is extra water. later chop the spinach finely and keep aside.

6: meanwhile roast gram flour in a pan.

7: stir till you get a nutty fragrance and the gram flour changes its color. keep aside.

8: in a bowl add the chopped spinach. grate the boiled potatoes over it.

9: now add the cooked peas, ginger-chili paste.

10: mash the kebab mixture with a potato masher.

11: now add the roasted gram flour and the spice powders plus salt.

12: mix very well. your hands will be sticky if there was moisture in the spinach. in this case apply some oil to

your palms when shaping the kebabs. shape into medium sized patties.

13: shallow fry or pan fry the kebabs with some oil.

14: fry the kebabs till they become golden browned and crisp from outside.