BEETROOT RAITA

Ingredients:

2 cups Yoghurt
2 medium size Beetroot (chopped finely)
1 small onion (chopped finely)
1 green chilli (finely minced)
½ tsp oil
1 tsp mustard seeds (Rai)
2 pinch Asafoetida (Hing)
Chat masala to taste
Salt to taste
Chopped coriander for garnishing

Method:

* Add beetroot, onion, chilli, salt and chat masala in yoghurt and mix well
* Heat oil in a pan and add the mustard seeds and asafoetida and allow them to splutter.
* Remove it from heat and spread the tadka on the raita.
* Garnish with coriander leaves.
* Pink Raita is ready to serve.

BROWN BREAD BHURJI

Ingredients:
4 whole wheat bread slices, crushed
200 gms cheese, mashed
1 onion, chopped
2 tomato, chopped
1 tsp ginger, grated
4 green chilly, chopped
1 spoon lemon juice
Coriander leaves, chopped
Salt to taste
Chat masala
Oil for frying

Method:

Heat oil in a non stick pan and fry chopped onions, tomato, ginger and green chilli. Add bread, cheese and salt fry for few minutes. Now add chat masala. Remove from heat and add lemon juice, mix well. Garnish with coriander leaves and serve hot.

BANANA FUDGE

Ingredients:

250 gm dry hard milk(khoya)
150 gm Sugar or as per taste
50 gm Butter
3 ripe banana, mashed
1/2 tsp cardomom powder
½ tsp vanilla essence
Chopped nuts

Method:

* Take a pan and melt butter in a non-sticky pan.
* Add khoya and sugar, mix well
* Now add mashed banana and cardomaom powder
* Stir continuously in low heat until the mixture becomes thick.
* Add vanilla and nuts, mix well
* Remove from the pan and spread the mixture on a greased tray.
* Allow it to cool and cut in to desired shape.
* Garnish with nuts
* Keep in refrigerator

SPROUTS CHEESY PARATHA

Makes 6 Parathas

Ingredients

1 cup, wheat flour for dough
½ cup water for dough or as needed
1/2 cup sprouts
1/2 cup cheese, mashed
1/2 tsp Ginger, grated
1 chili, chopped
2 tsp coriander leaves, chopped
Chat masala, to taste
1/2 tsp garam masala
Salt to taste
Oil for fry

Method
* Grind sprouts in a mixer and make smooth paste
* Mix sprouts and all the ingredients in wheat flour, mix well. Add water and make soft dough.
* Keep the dough cover and let the dough rest for at least 10-15 minutes.
* Roll out equal balls out of the dough and make round paratha.
* Place the paratha on heated tawa and add oil on both sides.
* Cook till the Paratha turns golden brown on both sides.
* Serve with curd, chuney/pickle

VEGGIE MASALA PAPAD

Ingredients:
4 Papad
1 Onion, finely chopped
1 Tomato, finely chopped
1 Cucumber, finely chopped
1 Beetroot, finely chopped(optional)
1 Green chilli, finely chopped
2 tsp coriander leaves, finely chopped
Salt to taste
Chat masala
Red Chili Powder, to taste(optional)
2 tsp Lemon juice

Method:
* Roast papad in microwave for one minute or on a flame. It would be crisp(I have used lijjat papad)
* In a bowl mix finely chopped vegetables, lime juice and salt
* Place papad on a tray. Just before serving spread the mixture of vegetables
* Last sprinkle chat masala and serve immediately or else the papads will turn soggy.

KADAI PANEER

Ingredients:

250 gms Cheese(Paneer)
3 Capsicum,chopped
½ cup, chopped beans(optional)
1 cup,onion chopped
1 cup Tomato, chopped
1 tsp Ginger paste
½ tsp garlic paste
2 chopped green chillies
1 tsp Red Chili Powder
4 Cloves
1 piece Cinnamon
1 tsp dried kasoori methi
2 Bay Leaf
1/2 bunch coriander chopped
4 tblsp oil

Method:
* Cut the paneer in equal cubes.
* Heat the oil in a pan and add bay leaf, cloves, cinnamon.
* Now add galic, onion, ginger and tamato and fry them
* Fry the capsicum pieces and add the chilly powder and then the coriander powder.
* Add tomatoes and cook until the oil starts seperating from the mixture.
* Take the dried kasoori methi and add it after rubbing
* Add the sliced paneer and cook for a few minutes. Sprinkle coriander leaves on top
* Remove from heat and serve hot with roti, paratha, naan or rice

KALAKAND

Ingredients:

250 gm fresh Paneer, mashed (cheese)
250 gm cup sweet cream (condensed milk)
100 gm Milk powder
1/2 tsp cardamom powder
50 gm chopped pistachios for garnish

Method:

* Take a bowl and mix the cheese and milk powder
* Add condensed milk and cardamom powder to it and mix well.
* Now take a non sticky pan and cook in a medium flame.
* Stir well until the mixture becomes thick.
* Remove from the pan and spread the mixture on a greased plate.
* Then allow it to cool and cut in to desired shape.
* Garnish with pistachios.
* Keep in refrigerator

MODAK LADDOO

 

Ingredients:100 gms Khoya(dry solid milk)
50 gms coconut, grated
50 gms, Rice flour
2 Ripe banana, mashed
2 cups milk
1 tsp cardamom powder
1 tbsp ghee
3 cups sugar
1-1/2 cup water
50 gms almonds
50 gms melon seeds
Dry fruits for garnish

Method:

* Pour khoya and coconut in a non sticky pan, mix well.
* Add ghee and fry them lightly on a low heat until you get a nice aroma
* Add banana and cardamom, mix well
* Add almond and melon seeds, mix well. (Grind the almond and melon seeds together in mixer)
* In a non-sticky pan boil rice flour with two cups of milk and stir well till the mixture thickens.
* Add the cooked rice flour with the mixture of khoya, coconut, banana, almond and melon seeds.
* Heat sugar and water in a pan, stir continuously and prepare one-string syrup by dissolving sugar in the water.
* Now add sugar syrup in ready mixture, mix well and stir till the mixture looks thick.
* Remove from heat and allow it to cool
* Make equal size of round laddoos(small round balls)
* Garnish with dryfruits

* Keep in refrigereter

FESTIVE BURFI

You can make this sweet dish whenever you want but this time I have given specially for this month festival JANMASHTAMI.Even people keeping fast on this festival can also enjoy eating this delicious burfi.

This burfi does not require much quantity of ghee because Coconut is rich in oil.

Ingredients:
250 gms Khoya( dry solid milk)
250 gms coconut, dry and grated
1 tsp cardamom powder
1 tbsp ghee
3 cups sugar
1-1/2 cup water
50 gms almonds
50 gms melon seeds
Raisins for garnish

Steps To make:

* In a non-sticky pan, pour khoya and coconut, mix well.
* Add ghee and fry them lightly on a low heat until you get a nice aroma.
* Add cardamom, almond and melon seeds, mix well.( Grind the almond and melon seeds together in mixi)
*Heat sugar and water in a pan, stir continuously and prepare one-string syrup by dissolving sugar in the water.
* Now add sugar syrup in mixture, mix well and stir till the mixture looks thick.Remove from heat.
* Grease the plate and spread the mixture
* Garnish with raisins and allow it to cool.
* Cut into desired shapes with the knife.
* Delicious burfi is ready now


Ingredients with Pictures:

Khoya (Dry Solid Milk)

Grated Coconut

Almonds, Raisins, Melon Seeds

Steps with Pictures:

Grind the almond and melon seeds together

Mixture on frying process

Spread the mixture in plate and cut into desired shape

Delicious Burfi is ready

JACKFRUIT FRIED RICE

Ingredients:

250gm, green jackfruit(cut in to equal medium size)
2 cup long grained basmati rice
2 Onion, chopped
1/2 cup, tomato puree
1/2 tsp, Garlic paste
1 tsp Ginger paste
1/2 tsp Turmeric powder
2 tsp Ground cumin seeds
2 cloves
2 Cardamoms
1 tsp, Garam masala
1 Cinnamon stick
1 Bay leaf
Juice of a 1 fresh lime
coriander leaves, chopped
Oil for frying
Salt to taste

Method:

* Wash the rice and soak it in cold water for at least 15 minutes.

* Drain water from soaked rice and place the rice in a heavy bottomed vessel with 4 cups of water, salt and few drops of oil.

* Cover it and bring to boil 5 minutes on high heat. After five minutes, uncover it and cook on low heat until rice becomes just tender. Rice should not be overcooked.

* Now heat oil in a non sticky pan and add jackfruit pieces and fry them for 10 min on medium heat and keep aside.

* Now sauté a cumin seeds and fry garlic and onion till golden brown.

* Add tomato puree, turmeric and ginger paste, mix well and fry them for 3-4 minutes.

* Add cardamom, cloves, cinnamon stick, bay leaf and garam masala.

* Add cooked rice and Mix lemon juice and Place the jackfruit in the rice without breaking the pieces and stay on high flame for few minutes till rice becomes hot.

* Turn the rice out on a serving plate and arrange some jack fruit pieces on top.

* Garnish with chopped .

Enjoy your jack fruit fried rice!

BROCCOLI PASTA

 Broccoli is very healthy and easy to cook. It is rich in nutrients, low in calories and high in fiber. Avoid over cooking broccoli because nutrients may be destroyed .Children like pasta; they can get high nutrients by adding broccoli from it.

Whole-wheat pasta is higher in natural nutrients and also contains fiber. If you want to eat pasta but keep your calorie low, you can eat whole wheat pasta.

Olive oil contributes many health benefits. Olive oil is healthy monounsaturated oil.

Low-fat butter contains less fat and calorie content as compared to butter.

Ingredients:Broccoli Florets, Boiled Pasta, Chopped Onion and Tomato

Chopped Garlic, Butter, Parsley and Pasta Sauce

Salt, Black Pepper and Olive Oil


 1 Cup whole wheat pasta
 1 Bunch Broccoli (Cut into small florets)
 1 Onion, chopped
 1 Tomato, chopped
 4 Garlic cloves, chopped
 ½ tsp Black pepper
 2 tsp Low-fat butter
 6-7 tsp Pasta sauce
 1 tsp Dry crushed oregano leaves or parsley
 4 tsp Olive oil
 Salt as per taste

Method:

* Heat water in a pan and add pasta with 1 tbsp of oil in it and cook until just tender.
* Add broccoli florets for the last 2-3 minutes or lightly steam them in a separate pan.
* Remove pasta from the heat and drain the excess water, if any.
* Heat oil in a non-stick pan, add garlic, onions and tomatoes and fry them
* Then add pasta, salt and black pepper. Stir well.
* Add the oregano leaves or parsley and the butter
* Now add broccoli and pasta sauce, mix well and keep cooking till the desired time
* Put off the flame and serve hot.

WATERMELON BLOSSOM

Watermelon is summer fruit. This drink is icy cold and can quench thirst on these hot days. It can be the apt energizing drink during hot summer days.

Ingredients:
4 cups watermelon juice

4 tsp lemon juice

8 tsp strawberry crush

2 cups soda

Sugar and salt to taste

Ice cubes or crushed ice

Strawberry slice for garnish


Preparation:
* Blend Watermelon juice and the strawberry crush for few seconds.

* Add lemon juice, sugar and salt

* Add ice and stir well.

* Pour drink into tall glasses.

* Garnish with slice of strawberry or lemon slice and your drink is ready now.

CUCUMBER MINT APPETIZING DRINK

This refreshing drink is so good for health specially in hot months. It is perfect cooler on hot days. It works as an appetizer also. Serve it before or with a meal.

Ingredients:
2 Cups fresh yoghurt

30 Mint leaves

1 Cucumber (peeled and cut into pieces)

2 tsp Chopped coriander leaves

½ Roasted cumin seeds

½ tsp Black Salt (rock salt) to taste

 2 Cups Chilled water

Mint leaves for garnish

Method:
Combine all the ingredients except water and blend in electric blender till smooth. Add chilled water. Blend till frothy. Pour it into glasses and garnish with mint leaves. Your healthy drink is ready now.

LEMONADE GRAPES DRINK

It is quick and easy to make. This drink helps reduce body heat and will make you feel cooler in the summer. You can change the quantity of lemon and grapes juice to your choice.

Ingredients:

½ Cup lemon juice

1 Cup grape juice

Sugar to taste

2 Cup soda

1 Cup crushed ice

Lemon slice for garnish

Method:

Mix grape and lemon juice together

Add sugar also

Add soda and ice

Mix well

Pour it into tall glasses

Garnish with lemon slice

Serve cool

SPROUTS FRIED RICE

It is very healthy and nutritious becaused sprouts are one of the most nutritional food and rich with vitamins, minerals, proteins and enzymes. Try it.

Preparation Time : 5-10 minutes
Cooking Time : 30 minutes
Serves / Makes : 4 portions

Ingredients:

Basmati rice – 2 cups

Mung bean sprouts – 1 cup

Soya sauce – ½ tsp

Tomato sauce – 1 tsp

Chopped onion – 2 tsp

Chopped garlic – 1 tsp

Vinegar – 1 tsp

Red chilli paste – 1 tsp

White pepper powder –to taste

Oil for frying

Salt to taste

Method:

Finely wash the rice and soak for 10-15 minutes and drain.

Boil water in a pan and add rice and salt.

Cook on low heat and should be uncovered. It’s important that rice should not be over cooked.

Heat oil in a non stick pan.

Add the garlic, onion and ginger, Stir and fry them for few seconds on medium heat.

Add chilli paste and vinegar and mix well and stir for 10 minutes.

Add sprouts and cover and cook for 3-4 minutes.

Now add Soya sauce, tomato sauce and white pepper powder and mix gently.

Add the rice (cool rice) and stir fry for 2 minutes.Serve hot.

KESAR PISTA KULFI

It is very famous Indian dessert. Saffron is easily available in the market. Saffron has been used as spice and coloring agent and it gives nice taste and yellow color to kulfi.You can add any other nuts to your choice.

Ingredients

Cream milk – 2 cups

Khoya or Dry milk – 150 gm

Sugar – 10 tsp ( according to taste)

Saffron (kesar) – 2 tsp

Pistachios – 10-12(chopped)

Cream – 2 cups (beaten)

Cardamom seeds – 4-5

How to make

Put the milk and khoya in non stick pan and stirring constantly in low heat.

Add Cardamom seeds

Add cream in mixture

Add sugar and stir well

Add Saffron and Pistachios

Stir well and allow cooling

Filled the mixture into Kulfi molds

Cover with foil wrap

Now freeze it until firm

Dip each kulfi mould into water

Remove the ice-cream from the molds with the help of knife around the corners.

Cut into slices and serve in ice-cream bowls.

VEGETABLE CHEESE ROLLS

Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Serves / Makes : 4-6 portions


Ingredients:

Bread - 8 slices

Cheese, grated - 1/2 cup

Onion, chopped – 1

Green chillies, chopped - 2

Ginger, chopped – 1 tsp

Cabbage, chopped – 1/2 cup

Capsicum, chopped – ½ cup

Coriander leaves, chopped – 1 tsp

Oil for deep frying

Salt to taste

Method:

Heat the oil in a pan and fry onion till golden brown.

Add capsicum and cabbage, ginger and green chillies also.

Mix the grated cheese, coriander leaves and salt.

Keep aside this mixture.

Take some water in a bowl and dip one bread slice for 2-3 seconds.

Squeeze out the excess water pressing it between your palms.

Spoon the mixture on to each bread slice and roll it tightly.

Heat the oil in a kadai.

Fry rolls on high heat.

Fry till the rolls are crisp and light brown in color.

Drain on a paper towel.

Serve hot with green chutney and tomato ketchup.

VEGETABLE VERMICELLI RECIPE

Ingredients:

Vermicelli – 2cups

Mustard seeds – half tsp

Peanuts – 2 tsp

Gram pulse– 1 tsp

Onion – 1 (chopped)

Green chillies 1 or 2 (chopped)

Ginger – ½ tsp (grated)

Peas – half cup

Tomato – 1 (chopped)

Potatos – 1 (small pieces)

Beans – few chopped

Carrot – 1 ( small pieces)

Capsicum – few (chopped)

Curry Leaves - few

Vegetable oil – 3tsp

Water – 4 big cup

Salt – according to taste

Method:

1. Cut all the vegetables onions, tomatoes, ginger, chilies, potatoes, beans, capsicum carrots into small pieces and keep aside.

2. Heat oil and add chana dal, mustard seeds and curry leaves.

3. Add peanuts when they start to crackle.

4. Fry till they turn golden brown.

5. Add potatoes, beans and carrots and give low heat for 4-5 minutes until soft.

6. Now add onions, chilies, ginger, peas and tomatoes.

7. Cook and add 4 big cups of water.

8. Then add salt and cover it and let it boil.

9. Add vermicelli after boiling the water.

10. Stir well,lumps should not come.

11. Stay on heat and cover it for 5-6 minutes.

12. Serve hot with chutney or sauce.

NUTTY CHOCOLATE FUDGE

Ingredients:

100 gm - Sweet thick cream

200 gm - Chocolate powder

50 gm - Almonds (chopped)

50 gm – Cashewnuts ( chopped)

250 gm – Khoya or Dry milk

2 tbsp -Butter

1/2 tsp - Vanila essence

Method:

Take a pan and melt the butter first.

Add chocolate powder and sweet cream mix gently.

Add almonds and cashewnuts also.

Grate khoya and mix well.

Mix 1/2 tablespoon vanilla essence.

Grease a tray and put the mixture

Allow the mixture to cool and cut the pieces.

Keep in refrigerator

SHAHI PANEER

Ingredients:

Cheese or Paneer – 250 gm

Onions - 2

Ginger - small piece

Garlic 2-3 pieces

Turmeric Powder ¾ spoon

Red Chili Powder ½ spoon

White Pepper Powder small ½ tsp

Garam Masala Powder – ½ tsp

Cream 3-4 tbsp

Dry fruits - 3/4 cup (Cashew Nuts, Raisins)

 Milk - 1/2 cup

Vegetable oil - 3-4 tsp

Salt to taste

Method:

* Cut cheese into small equal pieces.

* Fry them in medium heat until light brown.

* Keep the cheese pieces aside.

* Take one tsp of oil and saute the dry fruits.

* Make a fine paste of onion, ginger, garlic, green chili in a blender.

* Fry the mixture in the oil in medium heat until golden brown and oil starts separating.

* Add salt, red chili powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.

* Now add milk to make the gravy, reduce the heat and cook until the gravy becomes thick. Put the dry fruits in the gravy.

* Now add cheese or paneer pieces and 1 tbsp cream and give heat for 4- 5 minutes.

* At last garnish with cream, coriander leaves and dry fruits.

Now it’s ready!