Surprise aloo roll

Do try this aloo rolls which has surprise noodles filling inside . A must try starter this monsoon season!!!

Ingredients:-

Outer layer

4-5 potatoes (boiled)
1 TSP ginger paste
1 TSP green chilly paste(3greenchillies)
1/4 cup breadcrumbs
 1/2 TSP pepper powder
1/2 TSP garam masala
Salt as per taste
1/2 TSP amchur powder
Oil to deep fry

Suprise inner stuffing

1/2 cup carrot (grated)
1 small onion finely chopped
1/2 cup cabbage (grated)
1 TSP vinegar
1 TSP tomato sauce
1 TSP soya sauce
2 TSP red chilly sauce
1 cup boiled noodles
1/2 TSP pepper powder
Salt as required
1 cup sevai( which is used to make kheer)

Method:-

1. First let's make outer covering, take a bowl add grated potatoes, green chillies paste,ginger  paste, salt, pepper powder, garam masala, amchur & breadcrumbs.

Mix well & keep aside.


2.  Now for inside surprise stuffing , take a kadai add oil, finely chopped onion, grated cabbage & carrot, give a quick stir.


3. Now add all sauces mentioned above, vinegar, salt , pepper powder & boiled noodles mix well .  Let it cook for 5 minutes in sim flame. Now let the mixture cool.


4. Now take outer covering mixture in hand make katori shape , put the inner stuffing  and roll them into desired shape.


5. Now spread each rolls on sevai & deep fry them.


Serve them with mint chutney or ketchup!!!


Tip : sevai  can be replaced by rava or breadcrumbs to roll over

Mutton curry

Do try this classic mutton curry with steamed rice!!!!!

Ingredients

200 grms of mutton
1 cup curd
1 big onion finely chopped
1 big tomato puree
1 TSP ginger garlic paste
1 TSP corriander powder(daniya)
1/2 TSP mirchi powder (chilly)
3/4 TSP garam masala powder
1 bay leaf
1  stick dalchini ( cinnamon)
2 elachi 
1 TSP ghee
1 TSP oil
Salt as per taste
Handful of corriander leaves
5-6 pudina leaves

Duration:- 1/2 hr to marination
 Preparation:- 15- 20 min


Method:- 

1 . marinate mutton with curd , all powdered spices(mirchi, daniya, garam masala powder, salt) mix well & keep in fridge for 1/2 hr.

2. Now in a cooker add ghee, oil let it heat for a min now add tejpatta , dalchini, elachi let it splutter.

3. Add onion saute till golden brown, add ginger garlic paste till the raw smell leaves.

4. Now add marinated mutton , tomato puree mix well , let it cook for 10 min in sim flame.

5. Check seasoning and add water according to gravy consistency.

6. Now close the lid of cooker & cook till 2-3 whistles.

7. At least add mint & corriander leaves.


      Serve it with steamed rice.

Crispy panner

 Crispy Panner

Crispy cottage cheese flavoured with Indian spices!!!!

Ingredients:-

1 cup maida
200 grms panner cut into big cubes
2-3 TSP water
Salt as per taste
1/2 TSP pepper
1 cup bread crumbs
1/2 TSP lime juice
1/2 TSP ginger powder
1/2 TSP garam masala
1/2 TSP chat masala
1/2 TSP chilly powder
Handful of corriander leaves
Oil to deep fry

Duration:- 15 min

Method:-

Take a bowl add maida, salt & pepper add water mix well to nice smooth consistency.

Spread bread crumbs in a plate

Take each panner cube into maida batter, now dust them into breadcrumbs.

Do this process to all panner cubes & keep aside. Mean while let the oil heat to deep fry.

Now deep fry them till golden brown.

Now take these cubes into bowl , add chillypowder , ginger powder, chat masala, garam masala powder , salt & dash of lime juice . Add corrinader leaves.

Tutty frutty cake

Tasty and easy to bake tuffy frutty cake . A huge hit among kids!!!! Made with simple ingredients all would love to try.

Ingredients:-

1 cup maida (All purpose flour)
3/4 TSP baking powder
1/4 baking soda
1/2 cup tutty frutty
1/2 cup almonds & cashews(finely chopped)
Pinch of salt
1/2 cup sugar(powdered)
1/2 cup cream
1/3 cup curd
1/4 cup milk
1/2 TSP vanilla essence

Duration:- 15-20 min to bake

Method:-

1. Take a bowl , seive flour baking powder, soda, salt & add tutty frutty , dry fruits(cashew & almond). Mix well , keep aside. Consider as part 1

2. Now add cream , curd , milk , vanilla essence mix well . consider as part 2

3. Now add part 2 in part 1 mix it slowly in one direction.

4. Preheat oven for 5 min @ 180 degrees.

5. Now transfer the batter in cake tin.

6. Let it bake for 15-20 min @180 degree's.

Check it with toothpick or knife if it comes clean then its done.

Let it cool  down cut into slices and serve!!!

Tip : you  can also do the process in cooker as well.

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Egg biryani

Yummy delious egg biryani  made in simple way. You can also try the veg version by replacing with panner and veggies!!!!

Ingredients:-

1 cup basmati rice
1.5 cup water
2 eggs boiled
1 cup curd
1 TSP daniya powder
1/2 TSP mirchi powder
1/4 TSP haldi powder
3/4 TSP garam masala powder
Salt as per taste
2 TSP ghee
1 TSP oil
1 bay leaf
2 elachi
2-3 cloves
1/2 inch dalchini stick
1/2 TSP shahi jeera
1 onion sliced
Handful of pudina
Handful of daniya leaves

Duration:- 1/2 hr rice to soak
               10 min to prepare

Method:-

1. Soak rice for at least 1/2 hr
2. Now take kadai add oil saute till golden brown. Cool & grind into paste
3. Now take a bowl add curd, onion paste, mirchi, daniya, haldi, garam masala powder, pudina & corrinader leaves mix well & keep aside.
4. Now take  a handi add ghee , dalchini , elachi, shahi jeera, bay leaf , cloves let it splutter for a min .
5. Add the curd mixture saute for 5 min in sim flame, let the oil come out.
Add salt, rice saute gently , now add water.
6. Cook in sim flame till rice in done.

Garnish with eggs !!!

Tip : this process can be done in cooker as well.

Dal tadka

Do enjoy dal tadka with roti, jeera rice .
Made with ghee and hing tadka , simple tasty& healthy.

Ingredients:

1 bowl yellow moong dal
1 TSP tomato puree
1/4 TSP ginger garlic paste
1/2 TSP jeera
1 pinch hing
1 TSP ghee
1/2 TSP mirchi powder
1/4 TSP garam masala
Salt as per taste
1/2 tsp Corrinader leaves finely chopped

Duration: 15 min dal to soak
 Preparation time : 10 min

Method:

1. Wash the soaked dal & pressure cook it with salt till 2-3 whistles.
2. Now take a kadai add ghee , jeera, hing let it splutter.
3. Add ginger garlic paste, dal ,add tomato puree cook for 5 min in sim flame.
4. Add chilly powder, garam masala& finely chopped corrinader leaves.
5. Lastly while serving sprinkle chilly powder for garnish.

Maharashtrian poha

Authentic maharashtrian poha best served during breakfast tasty & healthy!!!

Ingredients:-

1 bowl fat poha(puffed rice)
2-3 green chillies
1  boiled potatoes
1/2 TSP mustard seeds(rai)
Pinch of hing
1 TSP sugar
1/2 TSP haldi(turmaric)
Salt as per taste
1/2 TSP finely chopped curry leaves
1 TSP lime juice
2 TSP oil
Corrinader leaves to garnish

Duration:- 10 min


Method:-

1. Wash poha two times properly & squeeze excess moisture.
2. Take a kadai add oil , hing, rai, curry leaves, green chillies & haldi let it splutter.
3. Now add medium size chopped potatoes, give a quick stir.
4. Add poha ,salt, sugar mix well keep the flame in low.
5. Now remove from flame & add lime juice.

Garnish with corrinader leaves!!!!

Tip: avoid using lime juice on flame it shall make poha taste bitter.

Harabara kabab

Harabarakabab

Do indulge into these mouthwatering sinful kababs. Super tasty & easy to make to make.

Ingredients:

1 bunch of spinach(palak)
1 cup of corrinader leaves (daniya)
1/2 cup mint leaves ( pudina)
1 cup channa dal 
2 TSP besan (chickpea flour)
1 TSP maida
2-3 green chillies
1/2 cup breadcrumbs (finely powdered)
1/2 TSP chat masala
1/2 TSP black salt
3/4 TSP garam masala
Salt as per taste 
Oil to deep fry
3-4 cashew pieces to garnish


Preparation time:-  10 min
     Dough to rest :-   1/2 hr


Method:

1. Soak dal for at least 1/2 hr. Now pressure cooker till its boiled well. U should not make it as paste. Each granule of dal should be visible.

2. Now blanch palak for 2 minutes in hot water . Rinse off in cool water immediately. Squeeze all excess water.

3. In a mixer add palak,green chillies, daniya & pudina leaves blend them into thick paste . Don't add water .

4. Now add the boiled channa dal in that green mixture & give a quick blend.

5. Transfer this in a bowl, add salt, black salt, garam masala, maida , besan, breadcrumbs. Mix well into soft dough.

6. Now keep this mixture into deep freeze for at least 1/2 hr.

7. Now  make tikka shape insert a cashew into each tikkis and deep fry in sim flame till golden brown.


     Serve it with salad & mint curd dressing !!!!!

Tip:- avoid water in any process .
      
        Dont wait for the batter to come to room temperature shape them immediately & fry.

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Also view dahi ke kabab recipe👇
http://twochefsisters.blogspot.in/2016/10/dahi-ke-kabab.html?m=1

Sindhi Kadhi

Ingredients:

Gram Flour 4 teaspoons(besan)
Lady Fingers 8-10
Drumstick 1
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Curry leaves 8-10
Oil 4 tablespoons
Cluster beans (gawar) 10-12
Tomatoes grated 2 medium
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Ginger grated 1 teaspoon
Tamarind pulp 1 teaspoon
Method

1) Heat 2 tbsps oil in a deep non stick pan. Add asafoetida, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan and sauté till fragrant.
2) Add gram flour and mix and sauté till fragrant. Add 1½ cups water and mix till smooth.
3)Add another 1½ cups water and mix. Heat 2 tbsps oil in a shallow non stick pan. Add bhindi and guar and sauté.
4)Add tomatoes to the gram flour mixture and mix well. Add turmeric powder, red chilli powder and salt and mix well.
5) Add drumstick and let them cook. Add ginger, bhindi and guar and mix well.
6) When the vegetables are cooked, add tamarind pulp and mix well. Cook for 1-2 minutes.
7) Serve hot with steamed rice and aloo took.

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Tip: you can also serve along with sweet boondi for a twist.
Also suggested sweet boondi recipe👇
http://twochefsisters.blogspot.in/2016/08/sweet-boondi.html?m=1

Matris

Matris

This crispy snack goes well with tea . Easy to make and can be stored for few days. Can also be a companion for long journey.

Ingredients:

1 cup maida
3/4 cup atta(whole wheat flour)
2 TSP ghee
1 TSP crushed kasuri methi
1/2 TSP ajwain (carom seeds)
3/4 TSP jeera
1/2 TSP pepper powder
Pinch baking soda
Salt as per taste
Oil to deep fry
Water needed as per to bind dough

Duration:- 15 min to rest dough
                      15 min to prepare


Method:-

1. Take a bowl add maida, atta, ajwani, jeera , salt, pepper, baking soda , kasuri methi & ghee . mix all items nicely with your hands to get a course & crumbled texture.
2. Add water slowly to knead a stiff dough.keep the dough to rest for 15 min make sure the dough is covered properly.
3. Now roll them into medium size puris shape , now pierce all puris with fork so that it doesn't turn fluffy in oil.
4. Deep fry them in medium fame till golden brown.
5. Let it cool completely and then store in air tight container.

Tip:- make sure thea air tight container is dry completely.
        U can store them for 10-15 days.

Matka kulfi

Matka Kulfi

Creammyy, delightful and malaidaar kulfi Traditionally served in earthenware bowl (matka).

Ingredients:

1 ltr milk
2 elachi
4 pieces cashews
4 pieces almonds
100  grms sugar

Duration: 1/2 hr to prepare
                     6 hrs deep freeze 


Method:-

1. Take a kadai add milk , let it boil in medium flame till 1/2 reduced. Keep stirring occasionally.
2. Now in a mixer add elachi, almonds& cashew grind Into fine powder
3. Now add this powder in milk mixture. Let it cook for a while.
4. add sugar. Cook for 10 min.
5. Take it out from flame, let the mixture cool.
6. Transfer them into small matkas.
7. Deep freeze them for 6 hrs.

Tip:- 1) Add sugar in the last so that the milk can release its own sweetness, which results in adding less sugar.
2) Make sure that matkas are covered with foil paper while freezing to avoid ice formation
3) the same recipe can be used in kulfi moulds too but matka adds flavour to the kufli

Mushroom masala

Mushroom masala

Do enjoy your favourite mushrooms as side dish best served with steamed rice/buga rice. Fully loaded with flavour & spices. 

Ingredients:-

100 grms mushrooms chopped into 4 equal parts.
1 big onion chopped
2 tomatoes pureed
1/2 TSP ginger& garlic paste
1/2 TSP kasuri methi
1/2 TSP jeera
1/2 TSP chilly powder
1 TSP corrinader powder
3/4 TSP garam masala powder
Salt as per taste.
2 TSP oil/ghee
3-4 mint leaves
1 TSP corrinader leaves (garish)

Duration: 15 min

Method:

1. Take a kadai add oil jeera & chopped onion buno (saute) till golden brown.
2. Now add ginger garlic paste& mint leaves cook till raw aroma disappear.
3. Add tomato puree cook in sim flame till oil oozes out.
4. Add all powdered masalas except garam masala,add salt. Mix well.
5. Now let it cook for few more min in sim flame.
6. Lastly add garam masala & crushed kasuri methi.

     Garnish with corrinader leaves.

Tip: Be careful while adding powdered masalas but put your flame in sim.
Add water to adjust consistency of your gravy.

Keema balls

Keema balls

These yummy meat (keema) balls melts into your mouth.perfectly spiced which tikkles your taste buds.

Ingredients:

100 grms keema(minced)
1 TSP chutney dal powder (dry roasted & grinded)
1 TSP breadcrumbs
1 TSP cornflour
Salt as per taste
1/2 TSP Chilly powder
1 TSP corriander powder
3/4 TSP garam masala
1/2 TSP black salt (optional)
Oil to deep fry

Green paste:

Handful mint leaves
Handful corrinader leaves
1-2 green chilies
1 small onion roughly chopped
Salt as pet taste

Duration:- 1/2 hr marination
 Preparation:- 10 min


Method:-

1. First boil minced mutton/chicken & drain excess water keep aside
2. Now take a bowl add green paste & boiled minced mutton/chicken.
3. Now add cornflour, breadcrumbs & chutney dal powder,mix well.
4. Add the powdered masalas mentioned above , mix well & keep it in fridge for 1/2 hr to marinate.
5. Now deep fry them till nice golden brown.


Tip:- avoid excess moisture in marination.

Aloo patties

Aloo patties

Smoking aloo patties is always favourite among kids & all.

Ingredients:-

2 big potatoes (boiled)
1 big carrot grated
3-4 green chilies (paste)
Salt as per taste
1-2 TSP oil
2-3 TSP bread crumbs
1/2 TSP garam masala
2 TSP corrinader leaves finely chopped

Duration:-  15 min

Method:

1. Take a bowl add smashed aloo(potatoes), grated carrot.
2. Now add green chilies paste,  bread crumbs, salt, garam masala powder & corrinader leaves.
3. Mix well and round them into big size tikkies.keep it aside.
4.  Let the griller heat for 5 min add oil and put the tikkies to grill till golden brown on both sides.



       Serve it with ketchup

Tip- you can use tawa if griller not available.

Masala Idly

Masala idly

Ingredients

4 leftover idlies

1 TSP oil

1/2 TSP mustard seeds(rai)

1/2 TSP jeera(Cummin)

2-3 green chilies

1/2 TSP haldi

Salt as per taste 

1 TSP curry leaves 

1 TSP corrinader leaves

Pinch of garam masala

Dash of lime(optional)

Duration- 10 min

Method:-

1 . cut idiles into big cubes & keep aside.

2. Take a kadai add oil, add curry leaves,  green chilies, rai & jeera let it splutter. 

3. Add haldi , salt &idly cubes give a quick stir.

4. Remove from flame sprinkle dash of lime & corrinader leaves.

Tip- add lime after removing from flame to avoid bitterness in any dish.

Khaman Dhokla

Khaman Dhokla

The Soft and spongy pieces of this gram flour cake will just melt in your mouth. One of the most popular gujrati dish, this great snack can be served at any time of the day. While there are many ways to make it, here is an easy way to make this yummy dhokla.

Ingredients:

2 cups gram flour
1 tsp fruit salt (eno)
2 tsp ginger chilli paste
3/4 tsp citric acid
Salt to taste
Lukewarm water
1 1/2 cup water
3 tsp sugar
1/4 tsp turmeric powder
Grated coconut

Tempering:
Oil 1 tsp
1 tbls mustard seeds
3 red dried whole chillies
1/4 tsp hing
Water 1/2 cup
1/4 cup Grated coconut
Corriander leaves

Method:

1) take a bowl and add gram flour, sugar, citric acid, and add lukewarm water, whisk well making sure that there are no lumps. Set it aside for 15-20 mins.
2) take a cooker and place a round ring to elevate so that dhokla mixture doesn't come
In direct contact with water and cover the cooker with Lid.
3) add turmeric powder, salt, ginger chilli paste, oil to the mixture and mix well.
4) grease a 7 inches square tin and place on the ring in cooker.
5) Add eno to the dhokla mixture and whisk quickly. You will notice that the quantity of mixture will increase.
6) pour in the mixture quickly to the greased square tin and steam for 20-25 mins on high flame.
7) Check with toothpick if done and remove from flame and rest for 5 mins.
8) After 5 mins, unmould the dhokla from tin using knife.
9) heat oil, add mustard seeds, whole red chillies, curry leaves, hing and water. Let the water boil for a minute. Add corriander leaves and grated coconut.
10) pour above tempering on dhoklas and cut into squares.

Tip: be quick while adding and whisking eno to ensure dhokla is spongy

Malai Kofta

Malai kofta

Soft dumplings served in a creamy saucy gravy which you  just cannot resist.

Ingredients:

For dumpling

100 grms panner
1  big potato boiled
Pinch of black salt
1/2 TSP chilly powder
3/4 TSP garam masala
Salt as per taste
1 TSP maida
1 TSP finely chopped corrinader leaves
Oil to deep fry

For gravy:

1 onion finely chopped
1 tomato pureed
4-5 big cashews
1 TSP ghee/oil
3/4 TSP gingergarlic paste
1 elachi
1 small stick dalchini (cinnamon)
Salt as required
Pinch of sugar
1/2 TSP garam masala
1/2 TSP chilly powder
1 TSP cream
3 TSP milk
1/2 TSP kasuri methi

Duration:-15-20 min


Method:

1. First let's make dumplings , take all ingredients mentioned above , mix well and knead them into balls.
2. Deep try till golden brown.
3. Now take a kadai, add ghee/oil put dalchini & elachi ,saute onion till golden brown.
4. Add ginger& garlic paste & tomato puree , cook till oil oozes out.
5. Now add cashew, saute for 2- min,later add chilly powder.
6. Let this mixture cool, and grind into smooth thick paste.
7. In a kadai, add 1 TSP oil/ghee , put the grinded paste ,cook in medium flame 
8. Add 3 TSP milk to adjust consistency.
9. Lastly add chilly powder garam masala & crushed kasuri methi.
10. Check seasoning if required.

    Now take a serving bowl, arrange the fried dumplings and spread gravy on it.Garnish with cream & corrinader leaves.

Tip- add dumplings in gravy while serving to keep it crispy
        
          *avoid adding water in gravy use milk for rich and creamy taste.

Caesar Salad

Caesar Salad

Who said salads cannot be yummy? This salad will change your thinking forever. Its the king of all salads and an easy way to feed apple to kids without the fuss. 

Ingredients:

Iceberg lettuce- 100 gms

1 flake of garlic - crushed 

1/2 tsp black pepper powder 

1 tbls olive oil

Salt to taste 

1 stem celery (optional) 

Apple - 1 small - cut into cubes

Bread croutons (toast 2 slices of bread on tawa till crispy) 

2 tbls fresh cream

2 tbls mayonise 

1/2 tsp lemon juice

1/2 slice pineapple (optional)

Method: 

1) make dressing of olive oil, garlic, pepper, celery, salt, mayo, cream, lemon juice 

2) mix well and keep aside. Rest for 5 mins for flavors to soak in. 

3) toss in apple, iceberg lettuce, pineapple and bread crotons.

Serve on bed of lettuce and garnish with apple slices. 

Tip: Do not use knife to cut lettuce, always use your hands and shred lettuce to keep it crunchy. 

Do like,comment & share on this recipe.

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Also refer harabara kabab recipe👇
http://twochefsisters.blogspot.in/2016/07/harabara-kabab.html?m=1

Chicken Varuval

Chicken Varuval
South India's favourite side dish😋
Lip smacking, tender, tiny pieces of chicken roasted in special masala😀
It tastes just like the one in restaurants😍
Ingredients:

Shredded Chicken - 1 kg 

Onion - 1 

Tomato - 1 

Ginger Garlic paste - 2 tbls

Red chilli powder- 1 tbls

Corriander powder - 1 tbls

Turmeric powder - 1 tbls

Mustard seeds - 1/4 tsp

Salt to taste 

Black pepper powder - 1 tsp

Curry leaves - handful 

Chicken curry masala - 1 tbls

Method: 

1) heat oil in a kadai, add mustard seeds, curry leaves, ginger garlic paste and saute till raw smell leaves. 

2) add onions and saute till pinkish brown. 

3) add tomatoes, saute till soft and oil separates. 

4) add all dry spice powders including salt and saute for 5 minutes 

5) add shredded chicken pieces and cook for 10 mins or cook till chicken is tender. 

Garnish with corriander leaves and onion slices. 

Tip: 1) Do not add water while cooking. 

        2) add few drops of lime juice while garnishing for a tangy twist 

    

Methi Aloo

Methi aloo:

This deadly combo of methi and aloo will tickle your taste buds. Easy to make for tiffen and kids will also love it. 

Ingredients

1 cup methi(fenugreek leaves)
1 big potato
1 big  tomato pureeed
1 onion finely chopped
3/4 TSP ginger garlic paste
1/4 TSP jeera
1/2 TSP chilly powder
1 TSP daniya powder
3/4 TSP garam masala
Salt as per taste
Oil to deep fry.

Duration: 15-20 min


Method:

1. Cut potatoes into medium cubes,add little salt& deep fry them .
2. Meanwhile soak methi for 10 min.
3. In a kadai add 2 TSP oil, jeera let it splutter
4. Add finely chopped onions ,saute till they become translucent.
5. Drain the excess moisture from methi leaves , add them in kadai saute for 3-4 min.
6. Now add tomato puree, cook till oil oozes out, later add all dried masala except garam masala
7. add fried potatoes and Give a quick stir.
8. Let it cook for 5-10 min in low flame,Stir occasionally .
9. Lastly add garam masala& mix it well.

You  can have this with khichdi or roti/naan.

Tip :-  Add garam masala at end in any dish to avoid overcooking of flavour which leads to slight bitterness in it.

Chicken Biryani

Chicken biryani

Classic chicken briyani made in cooker, try it and it will be a show stopper on your dinner table.

Ingredients:

200 grams of boneless chicken(par boiled)
1 big glass basmati rice (soaked)
1.5 big glass of water
2-3 TSP ghee/oil
2 elachi
1 stick dalchini(cinnamon)
4-5 cloves
1/2 TSP shahi jeera
3-4 balls of pepper balls(Kali mirchi)
2 big onion finely sliced
2 tomatos pureed
Handful of finely chopped mint leaves(pudina)

For marination-

2 TSP thick curd
1 TSP ginger garlic paste
1 TSP chilly powder
1/2 TSP haldi powder
2 TSP daniya powder
1 TSP garam masala powder
Handful of finely chopped corrinader leaves
Salt as per taste
Dash of lime

White paste : 1 TSP  khus khus (poppy seeds)
                           5-6 big cashew pieces
    Dry roast them together for 3-4 min , let it cool & grind them to thick paste.
            

Duration:- 15 min to cook
 Marination 1/2 hr

Method:

1. Take a bowl add curd , and add all ingredients mentioned for marination, mix well .
2. Add par boiled chicken mix it nicely so that all masalas get well coated.keep it fridge for about 1/2 hour
3.take a cooker, add 2- 3 TSP ghee/oil,add whole garam masala items mentioned, let it splutter
4. Add sliced onions , cook till nice golden brown colour, now add ginger garlic paste.
5. Add tomato puree , cook till oil oozes out.
6. Now add marinated chicken, mint leaves & corrinader leaves . Mix well and let it cook in sim flame for 5 min.
7. Add white paste
8. Now add soacked rice ( make sure to drain all the water) stir it gently& pour water as mentioned in recipe.
9. Check for seasoning before closing cooker.
10. Close the lid , let the air come from whole & pressure it for 5 min.

Don't open cooker till the air escapes completely.

Tip - use same glass to measure rice & required water.
         Add 2-3 drops of lemon juice to avoid rice to become sticky and breaking.

Paneer Manchurian

Panner Manchurian 

Everyone's favourite Chinese Manchurian meets Indian Cottage Cheese. 
Its lip smacking, easy to make and you will fall in love with it. 


Ingredients:

For batter:

3 TSP maida
3 TSP cornflour
1/2 TSP ginger garlic paste
1/2 TSP chilly powder
1/2 TSP garam masala
Salt as per taste
1/2 TSP pepper
1 TSP finely chopped corrinader leaves
Water little to bind

Other ingredients:

 200 grms panner( cottage cheese)
1 sprig of spring onions
2-3 cloves of garlic finely chopped
3/4 TSP of soya sauce
2 drops of vinegar (optional)
1/2 TSP tomato sauce
1/2 capicum cut into cubes
 finely chopped corrinader leaves - handful
Oil to deep fry

Duration- 20 min

Method:-

1. Cut panner into big chunk cubes and Keep aside.
2. take a bowl and put all ingredients mentioned to prepare batter , slowly add little water to make thick binding batter
3. Now dip all the panner cubes into this batter& deep fry til golden brown.
4. In a kadai add 1 TSP oil, add spring onions, garlic, capicum cubes & saute for a min.
5. In a small bowl mix venigar, tomato sauce & soya sauce with little water and add in kadai.
 cook in sim flame for 2 min.
6. Add fried paneer cubes and give a quick stir.
Do check the seasoning once and add if required.
7. Garnish with corrinader & spring onion leaves.

Tip: 1) don't make batter watery or paneer will not coat well.
       2) To reduce calories count, you can skip deep frying the paneer cubes and you can roast on tava.
   

Aloo Bonda

Aloo bonda

  Do try this  lipsmaking bondas made with everyone's  favourite vegetable aloo dumped into chickpea flour(besan).

Ingredients:

1 cup besan
2 big potatoes boiled
Salt as per taste
1/2 TSP chilly powder
3/4 garam masala
1/2 TSP black salt
Pinch haldi powder
1 big pinch of eating soda
Dash of lime juice
Handful corrinader leaves (finely chopped)
Water to adjust consistency of batter
Oil to deep fry

Duration - 15 min

Method:

1. Take a bowl  and add smashed potatoes .
2. Now add add salt, black salt, haldi, chilly powder , garam masala, dash of lime juice& handful of finely chopped corrinader leaves .Mix well & make them into medium size balls.keep them aside.
3. Now to prepare batter take besan add salt, pinch haldi& soda.
4. Now slowly pour water to make a thick batter.
5. Take each aloo ball , dip them in batter& deep fry till golden brown.
 
  Serve it with mint chutney or ketchup.

Tip-  1) Fry bonda in sim flame
         2) you can also add 2-3 tsp of rice flour to make it more crispy
         3) if you like it spicy, you can add green chilli paste too
          4) drain excess oil from bonda using tissue paper

Chicken Rogan Josh

Chicken rogan Josh

The silky texture & royal taste will make you droool.

Ingredients:

200 grms boneless chicken (boiled)
1 stick cardamom  (dalchini)
2 elachi
1/2 TSP shahi jeera
Pinch of hing
2 TSP ghee
1 TSP oil
1/2 tsp kasuri methi
2 big tomato puree
2 TSP curd(dahi)
1 big onion finely chopped
1 TSP ginger garlic paste
Salt as per taste
1/2 TSP mirchi powder
1 TSP daniya powder
1 TSP shahi garam masla powder
 3-4 mint leaves
Corriander leaves for garnish
1 cup chicken stock(water used for boiling the chicken)


Duration:  40 min

Method:

1. Take a kadai add ghee & oil , now add dalchini, elachi & shahi jeera.
2. Now add onion, saute well till pinkish brown, add ginger garlic paste and let it cook  till  raw smell goes.
3. Now add tomato puree and cook for 10 min in sim flame,once oil oozes out add mint leaves & curd.
4. Add mirchi , daniya powder & boneless chicken pieces.
5. Cook in sim flame for 15 min , keep stirring occasionally.
6. To adjust consistency of gravy use chicken stock.
7. Lastly sprinkle kasuri metti& garam masala, give a quick stir.

Tip:  Use chicken stock to get more flavour in the dish.

Shahi tukda

Hybrabadi Shahi tukda

the luxurious taste & culture of nizam in dessert form. Do indulge your taste buds with this heavenly sweet taste.

Ingredients:

1 ltr milk
2 drops of  rose essense (optional)
2 elachi
2.5 TSP of  sugar
4 slice of bread
Oil to deep fry

Sugar syrup: 200 grms
                        150 ml

Duration: 40 min

Method:

1. Take a kadai add oil & cut bread into two parts and deep fry till golden brown.
2. Now take a saucepan and add required ingredients for sugar syrup and boil for 15 min. Now add the fried bread pieces for 10 min.
3. Meanwhile take a kadai add milk, elachi& rose essence and let it cook til milk is 1/2 reduced.
4. Lastly add sugar and let it cook in sim for 10 min.
5. Arrange sweet bread on plate and pour the milk mixture on it .
Garnish it with almonds.

Tip: Try to add sugar at last stage , let the milk release its natural sweetness.

                        

Crispy Corn Fingers

Crispy Corn Fingers

The most awaited monsoon season is finally here. Lets enjoy the rains with this chatpatta and crispy corn rolls. Easily made in a jiffy. 

Rain+ Tea+Corn fingers = Heaven

Ingredients: 

1/2 Cup boiled Corn, Churned coarsely once or twice in mixer
150 Grams Paneer(cottage cheese)
Salt to taste
1 Tbls coriander finely chopped
2 Green Chillies Finely Chopped
1 Slice fresh Bread crumbs
1/2 Tsp garam Masala
1 tsp red chilli powder
1 tsp aamchur powder
Dry bread crumbs for rolling and coating

Preparation Time: 15 Mins

Method:

1) Mix all ingredients except dry bread crumbs and form a dough like consistency without using water.
2) Rub your palm with oil and roll out the dough into small balls or rolls.
3) Roll the balls or rolls in the dry bread crumbs and coat well.
4) Deep fry it in hot oil untill golden brown and crispy. Serve piping hot with Tomato sauce.

Tip: Do not use water to make dough, use 1 tsp milk if required.

Pineapple Punch

Pineapple Punch
  
Exotic Pineapple Mocktail which is super refreshing and quickly made with few easily available ingredients.

Ingredients:

100 ml fresh pineapple juice
100 ml plain soda
1 tsp sugar
4-5 cubes of ice
6-7 mint leaves
Pinch of pepper
1/2 tsp lime juice

Duration: 5 minutes

Method:

1. Take a bowl add sugar, mint & lime juice.
2. Muddle it nicely.
3. Now add pineapple juice& give a quick blend .
4. Pour this mixture into a fancy serving glass & lastly pour soda while serving it.


Tip: you can use readily available pineapple juice tetra packs as well.

Mango cheese cake

Mango cheese cake

Lets welcome mangoes in this season by trying this mango cheesecake. lts creamy and super soft,tasty & the best part : it's not baked and 100% vegetarian without gelatin .

This recipe is divided into three parts.

First part(crust)
Ingredients:

1&1/2 cup digestive or any plain biscuit like Marie .
1/2 cup butter.

Second part( filling)
Ingredients:

1 cup powdered sugar
3 cups  thick full cream yogurt or cream
2 cups paneer (cottage cheese)
1&1/2 cups water
10 grams China grass (agar agar)
1 cup mango puree
1 TSP vanilla essence or extract

Third part (glaze)
Ingredients:

1/2 cup mango puree
2 TSP water
2 TSP sugar
1 TSP lime juice

Duration:  preparation -20 min
                     In fridge - 6-8 hrs

Preparation: first make crust which is the base. Finely crush the biscuits & mix with soft butter. Now put this in spring moulds or small shot glasses. Keep it in the fridge for 15 mins to set.

Method:

1.Soak China grass in  1 & 1/2 cup water for 10 minutes and set aside till it becomes soft.
2. In  a food processor or mixer put  thick yogurt, crumbled panner& sugar and blend until smooth & creamy.
3. Transfer in a bowl and add vanilla exact & whisk it well once.
4. Take a sauce pan, add mango puree and let it  cook for 5 min in sim flame while stirring continuously. Don't let the mango puree boil.
5. Take another saucepan and boil China grass with the water which was used while soaking it. Cook it in slow flame,don't let it boil. It shall take 7-8 min  .
6.Now slowly transfer this mixture into mango puree mixture while it is still hot.
7. Now transfer this combined mixture into that creamy yogurt mixture which we have blended and kept aside. Do it immediately before the mixture cool or else it shall not set properly.
8. Take the serving glass or spring mould in which you have kept the biscuit layer and pour the mixture on it and keep it in the fridge for an hour to set.
9. Now prepare glaze: add all ingredients mentioned for glaze in saucepan .when it begins to boil reduce the flame and allow it  to boil for 3-4 minutes more. Remove from flame & let it come to room temperature.
10. Spread this cool glaze on the mixture which was kept in fridge.
11. Now keep this mixture in the fridge for 6-8 hrs to set.

 Serve it chill and Enjoy!!


Tip: China grass should be cooked completely and should not be lumpy.
make sure you add it while it's hot as Cool China grass (agar agar) shall not set properly.

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Also view mango kulfi recipe.👇👇👇

http://twochefsisters.blogspot.in/2016/06/mango-kulfi-ingredients-1-ltr-milk-10.html?m=1

Death By Oreo

Death by Oreo:

Do try this sinful  death by Oreo drink : Easy to make milkshake. Kids will fall in love with it.. And well adults too ;)


Ingredients:

150 ml chilled milk
3 Oreo biscuits
2 scoops of vanilla ice cream
1 tsp coco powder
1 tsp sugar

Ingredients for presentation:  1tsp chocolate sauce & one Oreo biscuit.

Duration:  Just 5 minutes and it's ready :) 






Method:

1. In  a bowl  add chilled milk & vanilla ice cream.
2. Dissolve 1 tsp coco powder in warm water separately and then Add it in the bowl.
3. Coarsely crush Oreo biscuit and add it to the bowl.
4. Now beat all the ingredients with a blender till frothy.
5. Presentation Tip: Take a tall glass, drop in the chocolate sauce and spread it using a spoon creating a nice pattern. Garinsh with Oreo biscuit. (this step is optional)


Tip:  You can also use a mixer juicer jar if a blender is not available.
                 

Chocolate tea cake

Chocolate tea cake:

chocolate cake+tea= Pure Bliss. Soft and spongy chocolate cake made in cooker. 100% Vegetarian and no condensed milk used.

Ingredients-

1cup maida(all purpose flour)
3/4 TSP baking soda
1/2 TSP cooking soda
Pinch salt
1/2 cup sugar(powdered)
1.5 TSP coco powder
1/2 cup cream
1/3 cup thick curd
1/2 TSP vanilla essence
1/4 cup milk
1 cube butter to grease

Duration : 15 min steaming
Preparation time: 10min

Method:

1) In a bowl, sieve maida, coco powder, baking& cooking soda, and a pinch of salt.
2) In another bowl, add powdered sugar, cream ,curd,milk & vanilla essence and Beat with a blender .
3) Now add all dry ingredients to it and Slowly mix it in same resolution ie in one direction.
4) Mean while, add 2 inches deep water in an idly cooker and let it heat for 5 min.
5) Grease the baking tin with butter and Transfer the cake mixture into it and place in the idly cooker and cover it with the lid so that moisture doesn't enter.
6) Steam it in high fame initially for 5 min and in slow flame for 10 min and switch off the gas .
7) Don't open the cooker immediately. After 5- 10 mins open to check if it's done by Inserting a knife or tooth pick. It's cooked if the toothpick or knife comes out clean.
8) Let the cake tin cool completely & then demould the cake.


Tip:
1) Don't fold batter in different directions, Fold in one direction and Don't beat batter heavily.
2) Use all ingredients at room temperature only.

Bread chola

Bread Chola:
    
Lip smacking masala chola can tickle your taste buds. It's packed with full proteins and is a Great option for light dinners. 

Preparation Time: 45 Minutes






Ingredients:

100 grams Kabuli channa or Bombay Chola(soaked overnight)
2 tomato puree
1 onion finely chopped
3-4 pudina leaves (mint leaves)
Handful of coriander leaves
1/2 tsp Red Chili powder
1 tsp daniya powder
1 tsp Everest kitchen king masala
1/2 tsp black salt
1/2 tsp jeera (cumin)
1 small dalchini (cinnimon)
1 tsp ginger garlic paste
2 tsp oil
Salt as per taste                                                                                                  

Method:

1) Pressure cooker Kabuli channa  3 whistles .
2) Strain the water and keep aside.
3) In a kadai add oil, add jeera & dalchini
4) Add onion and saute till pinkish brown
5)add ginger garlic paste and Saute for two minutes.
6) Add tomato puree cook till oil separates
7)Add pudina, salt, and other dry powder spices and cook in sim flame.
8)Add boiled chola and saute well.
9) Now add the chola water which was kept aside and Let it cook for 15 minutes in sim flame.
10) Add handful coriander leaves
11) serve it on bread and garnish with sev and coriander leaves.

Granny's Tip: Always saute onion till pinkish brown color for amazing color in any dish.