Thursday, March 31, 2016
Apple Cinnamon Milkshake
Apple Cinnamon Milkshake recipe step by step with photo - Apple cinnamon milkshake is one of the simple, easy and healthy beverage that can be whipped up quickly. An apple a day keeps the doctor away also proves true for acidity when whipped up as a milkshake, as chilled milk is known to overcome acidity. Even kids who refuse to drink milk or eat fruits also love this apple milkshake. Always serve milkshake immediately and don’t refrigerate them to be served later. Otherwise freshness goes away and the taste will also change.
Ingredients:
- Apples - 2 medium (chopped)
- Milk (chilled) - 2 cups
- Cinnamon powder/dal chini powder (optional) - 1/2 tsp
- Sugar - 2 to 3 tbsp or add as required
Method:
1. Chop the apples (You can peel the apple as per your choice). Add them in a blender jar along with sugar and cinnamon powder. (Amount of sugar to be added depends on the sweetness of the apples. so add as required.)
2. Add 1/2 cup chilled milk and blend like purée till smooth.
3. Now add the remaining 1.5 cups chilled milk and blend again.
4. Pour the apple cinnamon milkshake in glasses sprinkled with cinnamon powder.
5. You can add some chopped apple and ice cubes also.
6. Serve immediately.
Apple cinnamon milkshake recipe step by step with photo
1. Chop the apples, Add them in a blender jar.
2. Add sugar and cinnamon powder.
3. Add 1/2 cup chilled milk and blend like purée till smooth.
4. Now add the remaining 1.5 cups chilled milk and blend again.
5. Pour the apple cinnamon milkshake in glasses sprinkled with cinnamon powder. Serve immediately.
Wednesday, March 30, 2016
Veg Fried Rice
Veg fried rice recipe with step by step photo - Veg Fried rice is a popular Indo-Chinese recipe of boiled rice tossed with freshly cut vegetables. No Chinese meal is complete without fried rice or steamed rice. Vegetable fried rice is a delightful dish that is extremely popular in India too. This vegetable fried rice is plain and simple, so that the flavors of the vegetables are enhanced. I have used carrot, beans, cabbage and mushrooms. You can add any veggie as per your choice. You can make this veg fried rice from freshly cooked rice or leftover rice. Don't overcook the rice. You can serve it with any indo Chinese gravy dish like veg manchurian, gobi manchurian, paneer manchurian, chilli mushroom or chilli paneer.
Ingredients:
- Olive oil or ghee - 2 tbsp
- Ginger (chopped) - 2 tsp
- Garlic (chopped) - 5-6 cloves
- Onion (chopped) - 1 medium
- Green Chilli (chopped) - 2
- Carrot (chopped) - 1 medium
- Mushroom (chopped) - 1/4 cup
- Cabbage (Chopped) – 1/4 cup
- Beans (finely chopped) - 6
- Capsicum (chopped) - 1/2
- Soy Sauce - 2 tsp or to taste
- Vinegar – 1 tsp
- Salt - to taste
- Pepper Powder - 1 tsp
- Coriander leaves (chopped) - 2 tbsp
- Spring Onion green – 2 tbsp
For Rice:
- Basmati Rice - 1 cup
- Water - 2 cup
- Salt - 1/2 tsp
- Oil/Ghee – ½ tsp
Method:
For Cooking Rice:
- Take rice, water, oil and salt in a pressure cooker and cook for just 1 whistle, turn off the heat and let the steam go all by itself. Open the cooker and transfer the rice to a big bowl. Fluff it up and cool it completely before using.
For frying:
1. Heat oil in a wok on high heat. Add in ginger and garlic. Sauté on high heat for 1 mins.
2. Add green chilies and sauté for 30 seconds. Add onion and fry till translucent.
3. Add carrots, beans, cabbage, mushroom and capsicum and sauté on high heat for 5 mins. The veggies will be cooked and shrink in this time.
4. Add salt and pepper powder and mix well.
5. Add soy sauce and vinegar and mix well.
6. Add cooked rice mix well and fry for 5 mins.
7. Add coriander leaves and green spring onion and mix well.
8. Turn off the heat. Serve hot with chilli paneer, vegetable manchurian, paneer manchurian or any other Indo-Chinese gravy based dish.
Veg fried rice recipe with step by step photo
1. Take rice, water, oil and salt in a pressure cooker and cook for just 1 whistle, turn off the heat and let the steam go all by itself. Open the cooker and transfer the rice to a big bowl. Fluff it up and cool it completely before using.
2. Heat oil in a wok on high heat. Add in ginger and garlic. Sauté on high heat for 1 mins.
4. Add carrots, beans, cabbage, mushroom and capsicum and sauté on high heat for 5 mins. The veggies will be cooked and shrink in this time.
5. Add salt .
6. Add pepper powder.
7. Add soy sauce.
8. Add Vinegar.
9. Add cooked rice mix well and fry for 5 mins.
10. Add coriander leaves and green spring onion and mix well.
11. Ready to serve.
12. Serve hot with any Indo-Chinese gravy based dish.
Similar Recipe:
Paneer Fried Rice
Sunday, March 27, 2016
Scrambled egg sandwich
Scrambled egg sandwich recipe - Scrambled egg sandwich is very simple, quick and easy to make. I made this egg sandwich with scrambled egg stuffed in bread and toast on pan. You can grill it too. To make this sandwich for toddlers and kids, exclude the chilies and onions.
Ingredients:
- Bread pieces- 8
- Eggs - 4
- Turmeric powder - 1/8 tsp
- Onion (Chopped) - 1 small
- Green chili (Chopped) – 2
- Ginger (Chopped) – 1 tsp
- Black pepper powder - 1/4 tsp
- Garam masala powder – 1/4 tsp
- Chat masala - 1/4 tsp
- Chopped coriander leaves - 1 tbsp
- Oil - 2 tsp
- Salt – to taste
- Butter - 4 tsp
Method:
1. Heat oil in a pan at medium heat, Add chopped ginger, green chili and onions.
2. Cook till onions become soft and change their color.
3. Add turmeric powder, black pepper powder, and garam masala powder mix well.
4. In a bowl crack eggs and mix salt in it. Beat it well.
5. Pour beaten egg in pan and scramble it vigorously
6. Cook till eggs are completely cooked. Now add coriander leaves and chat masala and mix it well.
7. Transfer these scrambled eggs in a bowl and let it cool down for some time before making the sandwich otherwise sandwiches will become soggy.
8. Take one bread piece and spread some butter on it.
9. Now put the scrambled eggs on this bread.
10. Take one more piece of bread and spread butter on it and place it on top of the eggs to cover the filling.
11. Heat a griddle (Tawa) on medium heat and toast this bread both sides on it till it become brown and crispy. (You can grill this egg sandwich in sandwich toaster too).
12. Serve hot with coriander chutney or ketchup.
Friday, March 25, 2016
Rava Dhokla
Rava (sooji or semolina) Dhokla Recipe with step by step photo - Dhokla is a very popular Gujarati snack. It is delicious soft and spongy idli like snack. Generally it prepared with gram flour (besan). But this dhokla is prepared with rava (sooji or semolina). I have added grated carrot to make it more healthy. This is an easy, quick and instant rava dhokla recipe and does not require any fermentation. I have steamed the dhokla in an electric rice cooker. You can use dhokla steamer or even a pressure cooker for steaming the dhokla. Dhokla goes well with green/hari chutney or tamarind chutney.
Ingredients:
- Rava (sooji or semolina)- 1 cup
- Curd (yogurt) - 1 cup
- Water - 1/2 cup
- Turmeric- a pinch
- Ginger-garlic paste- 1/2 tsp
- Carrot (grated) - 1/4 cup
- Cilantro/Coriander leaves (finally chopped)- 2 tbsp
- Salt - as per taste
- Oil - 1tbsp
- Eno (or baking soda) - 1 tsp
- Plate or pan for steaming
- Oil - 2 tsp for greasing the plate or pan
For Tempering:
- Oil - 2 tbsp
- Black mustard seeds-1/2 tsp
- Green chillies- 3-4 slit
- Curry leaves- 8-10 leaves
Methods:
1. In a bowl mix together rava, curd, ginger-garlic paste, turmeric, grated carrot, cilantro, 1 tbsp oil, salt and water to make a smooth and slightly thick batter.
2. Grease the pan and set aside.
3. Heat water in a steamer. When water start boiling turn down the heat to medium. (I am using rice cooker for steaming)
4. Now add Eno fruit salt to the batter. The batter will foam up.
5. Pour the batter to the greased plate immediately and steam for about 20 minutes on medium heat.
6. Check dhokla with a knife, fork or toothpick. If the knife comes out clean, dhokla is ready.
7. Turn off the heat and remove the plate from the steamer. Let it cool 3-4 minutes. Cut dhokla into squares.
8. Heat 2 tbsp oil in a pan for tempering. Add mustard seeds when it crackles add curry leaves and green chillies, sauté for few seconds and turn off the flame.
9. Now pour prepared tempering over rava dhokla and garnish with chopped cilantro (coriander leaves).
10. Serve it with green/cilantro chutney, tamarind chutney or tomato ketchup.
Rava (sooji or semolina) Dhokla Recipe with step by step photo
1. Take rava, curd, ginger-garlic paste, turmeric, grated carrot, cilantro, 1 tbsp oil, salt and water in a bowl.
2. Mix together to make a smooth and slightly thick batter.
3. Grease the pan and set aside.
4. Now add Eno fruit salt to the batter. The batter will foam up.
5. Pour the batter to the greased plate immediately.
6. steam for about 20 minutes on medium heat.
7. Check dhokla with a knife, fork or toothpick. If the knife comes out clean, dhokla is ready.
8. Heat 2 tbsp oil in a pan for tempering. Add mustard seeds when it crackles add curry leaves and green chillies, sauté for few seconds and turn off the flame.
9. Now pour prepared tempering over rava dhokla and garnish with chopped cilantro (coriander leaves).
10. Serve it with green cilantro chutney, tamarind chutney or tomato ketchup.
Thursday, March 24, 2016
Malpua with Banana
Malpua with banana recipe with step by step photo - Malpua is a traditional North Indian sweet of soft, fluffy and yet crisp pancakes served with rabri, Chicken curry or dum aloo. Basically this is most popular dish in Bihar and Jharkhand. At the time of Holi festival Malpua is common recipe in every house of Bihar. The inner texture of this malpua is fluffy and the outside edges are crisp. Holi festival is today, so I thought of sharing this malpua recipe.
Ingredients:
- All purpose flour (Maida) -1.5 cup
- Semolina (sooji/rava)-1/2 cup
- Sugar -1 cup
- Milk (boiled)-2 cup
- Green cardamom powder - 1tsp
- Mixed dry fruits (chopped)-50 gm
- Fennel seeds (saunf)-1 tbsp
- Ripe banana (mashed) - 1 (optional)
- Cooking oil or ghee - for deep frying
Methods:
1. Take maida in a big bowl, add semolina and sugar in it. Mix it well.
2. Add milk in it little in one time. Mix the batter for 3-4 minutes and ensure that there are no lumps in it.
3. Add ripe banana in this and mix it very well.
4. Add chopped dry fruits, cardamom powder and fennel seeds in the batter and mix it.
5. Keep the batter aside for an hour.
6. Heat sufficient oil/ghee in a pan.
7. Drop a pinch of batter to check the temperature of oil.
8. Put a serving spoon of batter in center of the hot oil in a single consistency, do not spread the batter.
9. Fry it on low heat for 2-3 minutes, flip it to fry other side carefully.
10. Fry this pua on low heat from both sides till its turns golden brown.
11. Drain on paper towel to extract extra oil.
12. Repeat the same process for remaining batter.
13. Serve hot with dum aloo or chicken curry.
Malpua with banana recipe with step by step photo:
1. Take maida in a big bowl, add semolina and sugar in it. Mix it well.
2. Add milk in it little in one time. Mix the batter for 3-4 minutes and ensure that there are no lumps in it.
3. Add ripe banana in this and mix it very well.
4. Add chopped dry fruits, cardamom powder and fennel seeds in the batter and mix it.
5. Heat sufficient oil/ghee in a pan. Put a serving spoon of batter in center of the hot oil in a single consistency, do not spread the batter. Fry this pua on low heat from both sides till its turns golden brown.
6. Drain on paper towel to extract extra oil.
7. Serve hot with rabri, dum aloo or chicken curry.
Wednesday, March 23, 2016
Dahi Vada
Dahi Vada Recipe with step by step photo - Dahi vada is a popular snack in North India. This is my favorite dish. Dahi Vadas are lentil dumplings dipped in yogurt and topped with tamarind chutney, green chutney and some spices. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
Ingredients:
For Vadas:
- Urad dal - 1 cup
- Green chili (chopped) - 1
- Ginger (chopped) - ½ inches
- Cumin seeds (jeera) - 1 tsp
- Asafetida (hing) - a pinch
- Water - 3 tbsp or as required (for grinding the batter) + 3 cups for soaking vadas
- Salt - to taste
For Assembling:
- Curd/yogurt - 2 cups
- Chaat masala - to taste
- Red chili powder - ½ tsp or as required
- Roasted cumin powder/bhuna jeera powder - 1 tsp
- Black salt - to taste
- Salt - to taste
- Sugar - 1 tsp
- Tamarind chutney - 3 tbsp
Methods:
For Vadas:
1. Rinse and soak urad dal in water for 8 hours or overnight.
2. Drain and add the urad dal in a wet grinder.
3. Add chopped green chilies, chopped ginger, cumin seeds and 2 to 3 tbsp water in intervals and grind to a smooth batter. (NOTE: Do not add too much water otherwise batter will turn watery.)
4. Transfer the ground batter in a bowl add salt and asafetida (Hing). Mix well and beat the batter till it turns light and fluffy. This step is very important to make vada soft and fluffy.
5. Heat oil in a pan on medium heat. When the oil becomes medium hot, add spoonfuls of the batter and gently drop it into the oil. Drop 4-5 portions at a time.
6. When you see the vadas becoming pale golden from the base and sides, you can turn them.
7. Deep-fry them on medium heat until light golden brown and crispy.
8. Take them out from oil. Drain on paper towels.
9. In a bowl take lukewarm water. Soak vadas for about 10-15 minutes. Vada would turn soft.
10. Take out them from water and press gently between your palm and remove excess water.
11. Place these vadas in a serving bowl.
For Assembling:
1. In a bowl take yogurt/curd, salt and sugar, Whisk till smooth.
2. Pour the yogurt over the vadas.
3. Top it with green chutney and tamarind chutney as required.
4. Sprinkle red chili powder, roasted cumin powder, chaat masala and black salt.
5. Serve immediately.
Dahi Vada Recipe with step by step photo:
1. Rinse and soak urad dal in water for 8 hours or overnight.
3. Transfer the ground batter in a bowl add salt and asafetida (Hing). Mix well and beat the batter till it turns light and fluffy.
4. Heat oil in a pan on medium heat. When the oil becomes medium hot, add spoonfuls of the batter and gently drop it into the oil. Drop 4-5 portions at a time. Deep-fry them on medium heat until light golden brown and crispy.
5. Take them out from oil. Drain on paper towels.
6. In a bowl take lukewarm water. Soak vadas for about 10-15 minutes. Vada would turn soft.
7. Take out them from water and press gently between your palm and remove excess water. Place these vadas in a serving bowl.
8. Pour the yogurt over the vadas. Top it with green chutney and tamarind chutney as required.
Sprinkle red chili powder, roasted cumin powder, chaat masala and black salt.
Sprinkle red chili powder, roasted cumin powder, chaat masala and black salt.
Tamarind Chutney
Tamarind Chutney Recipe - Tamarind chutney is a sweet and sour recipe made with tamarind and sweetened with jaggery. This quick sweet chutney has the perfect balance of flavors of sweet and sour using jaggary and tamarind. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori or any kind of chat.
Ingredients:
- Tamarind (seedless) - ½ cup
- Water - 2 cups
- Dry ginger powder (Saunth) - ½ tsp
- Asafetida (hing) - a pinch
- Roasted Cumin seeds powder - 1 tsp
- Roasted Fennel seeds powder - 1/2 tsp
- Red chili powder - 1 tsp
- Jaggery (gur) - 7-8 tbsp or as per your taste
- Black salt - 1 tsp
- Black pepper powder - 1 tsp
- Salt - to taste
- Oil - 1 tsp
Method:
1. Soak tamarind in hot water for 1 hour.
2. Squeeze the pulp with your hands from the tamarind.
3. Strain the pulp and keep it aside.
4. Heat oil in a pan on low heat.
5. Add asafetida, Stir and add the strained tamarind pulp cook for 2-3 mins.
6. Add ginger powder, roasted cumin seed powder, roasted fennel seed powder, red chili powder, and black pepper powder mix well.
7. Add jaggery, black salt and salt and cook till thick enough.
8. To get the correct consistency of the hot chutney, lift the stirring spoon out of the pan and make sure it lightly coats the spoon. Once the chutney cools, it will automatically thicken.
9. Allow it to cool and store in a clean dry air-tight container.
10. Chutney can be refrigerated for two to three months.
NOTE: You can also substitute Jaggery with about ½ cup of Sugar.
Tuesday, March 22, 2016
Kadhi Pakora
Kadhi Pakora Recipe with step by step photos - Kadhi Pakora is a popular dish throughout India. It is a blend of yogurt and besan (gram flour) with besan pakoras. To get the best taste in this dish, pakora should simmer in kadhi for some time, so it will absorb some gravy and flavors and become soft. This kadhi should be thick (not runny) and creamy with soft pakora in it. It is best to served with plain white rice.
-6
Ingredients:
For Pakora:
- Gram flour (besan) - 1 cup
- Onion (chopped)-1 medium
- Ginger (grated) 1/2 inch piece
- Carom seeds (ajwain) - 1/2 teaspoon
- Red chili powder -1/2 teaspoon
- Garam masala powder - ½ tsp
- Turmeric powder - a pinch
- Salt- to taste
- Coriander leaves (chopped) - 1 tbsp
- Green chili (chopped) - 1
- Water - 1/4 cup
- Oil - to deep fry
For Kadhi:
- Yogurt (Curd) - 2 cups
- Gram flour (besan) -1/2 cup
- Turmeric powder- 1 teaspoon
- Asafetida/hang - a pinch
- Salt- to taste
- Water - 3 cup
- Oil - 2 tablespoons
- Cumin seeds - 1/2 teaspoon
- Dried red chilies (broken) – 2
- Bay leaves - 2
- Ginger (chopped) - 1/2 inch piece
- Red chili powder - 1 teaspoon
- Mustard seeds - 1/4 teaspoon
- Fenugreek seeds - 1/4 teaspoon
- Curry leaves - 8-10 leaves
- Coriander leaves (chopped) - 1 tbsp
Method:
For the Pakora:
1. In a bowl take the gram flour. Add chopped onion, green chili, coriander leaves, ginger, carom seeds, red chili powder, turmeric powder, garam masala powder and salt, and mix well. Add about one-fourth cup of water and make thick batter.
2. Heat sufficient oil in a non-stick kadai/pan. Once oil is hot drop small portions of the mixture into the oil and deep-fry on medium heat till golden brown. Keep moving them so it gets cooked and browned evenly.
3. Drain on absorbent paper and keep it aside.
For the kadhi:
1. In a bowl take yogurt whisk it well till smooth. Add gram flour, turmeric powder, red chili powder, garam masala powder, salt to the whisked curd and mix well.
2. Add 3 cups water and stir again. Add little water at a time. Whisk very well to make a smooth mixture without lumps. Ensure that there are no lumps.
3. Heat oil in another pan on medium heat. Once hot add cumin seeds, when it splutters add mustard seeds, fenugreek seeds, grated ginger and asafetida. Fry for few seconds. Then add curry leaves, dried red chili and bay leaves.
4. Add prepared yogurt-besan mixture. Bring it to a boil and simmer on low -medium heat for about 15 minutes. Keep stirring until the kadhi comes to a boil.
5. Let the kadhi cook, stir occasionally. It will start to thicken up. To adjust thickness, add boiled water.
6. Add the pakoras, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
7. Turn off the heat. Garnish with coriander leaves.
8. Serve hot with plain rice or jeera rice.
Kadhi Pakora Recipe with step by step photos:
For the Pakora:
1. In a bowl take the gram flour. Add chopped onion, green chili, coriander leaves, ginger, carom seeds, red chili powder, turmeric powder, garam masala powder and salt, and mix well.
4. Drain on absorbent paper and keep it aside.
For the kadhi:
2. Heat oil in another pan on medium heat. Once hot add cumin seeds, when it splutters add mustard seeds, fenugreek seeds, grated ginger and asafetida. Fry for few seconds. Then add curry leaves, dried red chili and bay leaves.
4. Add the pakoras, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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