Milk peda

Do try this delicious milk peda this festive season

Milk peda🍥😋 (no mawa required)

👉🏼yummy, soft and nutritious and melts in mouth peda
👉🏼made in less than 15 mins
👉🏼just 5 ingredients required


Ingredients:-

1 TSP ghee/butter
200 grms of condense milk
3/4 cup+ 2 TSP milk powder
Few strands of kesar(saffron)
1/4 TSP elachi powder
1 TSP milk (to infuse kesar)

Few almonds to garnish

Duration- 15 min

Method:-

1. Infuse kesar in milk for few minutes. Keep aside.

2. Meanwhile take a nonstick kadai, put all ingredients, also add kesar infused milk cook this mixture in sim flame.

3. Stir continuously , till its thick & start leaving its sides.

4. This process may take 10-12 min approximately.

5. Remove from flame, let it cool down add shape them as pedas.

 Garnish with almonds.

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Murku

Along with sweets many saviours are also made at festive time. Do try this crispy & tasty murku. Can also  be stored for few days.

Ingredients:-

2 cups of rice flour
1/4 cup of besan
2-3 TSP chutney dal (putnal pappu)
2.5 TSP of butter
Salt as needed
Pinch of hing
3/4 TSP of jeera (cumin)
3/4 TSP sesmme (til)
Water as required to make soft dough
Oil to deep fry

Duration:- 20 min

Method:-

1. Take all ingredients in a bowl except water mix well. Now slowly add little water to make a soft dough make sure that the dough is not sticky , cracky or dry.

2. Now grease the murku machine with some oil & set multi star plate.

3. Make sure you cover rest of the dough with wet cloth .

4. Put the sufficient dough into murku mould.

5. Meanwhile check if the oil temperature is sufficient hot to be deep fried.

6. Slowly press the machine so that the dough comes in star shape.

7. Deep fry till golden brown. Make sure your flame is in medium while deep frying.

8. Repeat this process for rest of the dough.

9. Let it cool down & store them in an airtight containers.

Tip:-1. make sure you seive the rice flour before kneading the dough.

2. dont close the muruku immediately when hot, store in air tight container only after it cools.

3.  remove muruku when light golden colour, as colour gets more brown after removing from flame.

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Malai ladoo

Delicious & easy to make malai ladoos which will melt in your mouth. Tasty & amazing ladoos which will give you reason to have one more.

Ingredients:-

250 grms of panner( cottage cheese)
200 grms of condense milk
Few strands of kesar( saffron)
2 drops of rose water
A small pinch of yellow colour
1 TSP of milk ( warm milk to infuse kesar)
1/2 TSP elachi powder
Few almond slivers to garnish

Duration:- 15-20 min

Method:-

1. First take panner& condense milk in a blender grind it into smooth paste.

2. Now pour this mixture in nonstick kadai and keep it in medium to high flame, meanwhile also add kesar infused milk, elachi powder, pinch of yellow colour& rose water.

3. Keep stirring continuously. Cook till it starts leaving its sides & mixture turns thick.

4. Now remove this mixture from flame & let it cool completely. Knead the mixture for few minutes & shape them into ladoos.

Garnish with almonds slivers on each ladoo.

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Mexican Enchiladas

Do try this Mexican dish made in Indo-western flavours. Super tasty😋😋😋😋 & easy to make. Time to say cheese!!!!

Ingredients:-

To make dough

1 cup maida
Milk to knead  dough
Salt as per taste
1/2 TSP oil

Stuffing ingredients:-

1 onion chopped
1 carrot finely chopped
6 beans finely chopped
1/2 cup boiled corn
2-3 garlic flakes
3-4 green chillies
1 TSP oil
1 TSP chilly powder
Salt as per taste

Other ingredients

1 cup cheese( processed/mozerella)
1/2 TSP organo
1/2 TSP theme
2 TSP Chinese chilly chutney(boil 10 red whole chillies in water and let it soak in the water for 15 mins, strain red chillies, add 3-4 flakes garlic, small piece tamarind and grind to smooth paste)
2 TSP tomato sauce
1 cup white sauce (2tsp maida+butter& 1 cup milk)

Method:-

1. Make a dough & roll them into puri size and half cook them on tava. Keep aside.

2. Now to make stuffing, take a kadai, add oil, sauté onion till transparent, add garlic, when aroma araises, add green chillies, and add all veggies. Give a quick toss and add salt& chilly powder.

3. Make white sauce - Take a pan add butter& maida cook for 2 min in sim flame then add milk. To make a nice smooth white sauce.

4. Take the half cook maida roti which was prepared in step 1 , spread some stuffing & roll them into Frankie or katti roll shape. Repeat this for all the roti's. You should get around 4-5 katti rolls.

5. Now take a baking tray grease with some oil/ butter. Add one bed layer of white sauce
And Now arrange all the katti rolls on tray, smear Chinese chilly sauce(recipe mentioned in ingredients section)  & tomato sauce .

6. Spread the remaing white sauce, grate cheese on top, and add oregano & thyme.

7. Now preheat oven for 5 min at 180 degree Celsius.

8. Bake it 10-15 min at 180 degree Celsius.

Now serve hot & enjoy!!!

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Pani puri in shot glasses

Pani puri is the most popular street food loved by all in India. its Also popularly known as puchka, golgappa, gup chup. Nothing beats the joy of having crispy puri filled with tangy and spicy pani.

Ingredients:-

For masala powder which needs to be dry roasted& grinded.

1 TSP jeera
1 TSP pepper corns
1/2 inch ginger
2 cloves

Ingredients for green chutney


1 cup corriander leaves(daniya)
1/4 cup mint leaves(pudina)
3-4 green chilies
1 small piece of jaggery(gur)
1 TSP black salt
Salt as per taste
Dash of lime

Also require:
1 litre ice cold water
1 packet of readymade puri easily available in stores

Duration:- 15 min

Method:-

1) Dry roast all ingredients mentioned in masala powder cool & grind into powder.

2) Now blend all the ingredients mentioned under green chutney.

3) mix together the masala powder, green chutney, and one litre of drinking ice cold water.

4) Check seasoning once & serve in shot glasses.

5) Top the shot glasses Puri (filled with boiled potatoes& boondi)

Mishti bhog

 Krishnastmi symbolises the celebrations of birth of lord Krishna.  He is fondly known as nandlala. As a child he was fond of milk , makhan , ghee & milk related sweets. Do try mishti bhog as prashad for him during his birthday to please our lord nandla. Made with love & devotion . I am sure he will be super happy with your gesture & bless u with all happiness  :)

Ingredients:-

1 ltr milk
2 TSP condense milk
3 TSP sugar
2 elachi pods
Few strands of saffron
4 almonds chopped
5-6  cashews chopped
1-2 drops of rose water

Duration:- 30 min

Method:-

1. Take a heavy bottom vessel put milk in it & let it reduce till half quantity . keep stirring continuously.

2. Now add elachi, chopped cashews , almonds & little kesar .

3. Now add rose water, condense milk & sugar. Let it reduce more till its nicely thick. Make sure milk is in medium flame & keep stirring continuously to avoid milk to burn. Keep scrapping the sides occasionally.

Garnish with finely chopped almonds& serve chill !!!!

Tip:- always add sugar at end let the milk boil and release its own flavour & sweetness.

Mini burgers

Burgers are all time favourite and is loved by all. Try our new recpie mini burgers with special dips easily made at home. Tasty😋😋😋😋 & healthy. A sure shot hit dish in your dinning table !!!!!

Ingredients:-

5 mini burgers buns (easily available in market)
1 amul cheese slice
1 tbls pudina chutney
1 tbls tomato sauce
4 tbls mayo


We are making two types of  dips for this burger:

Mint dip:- 
Just mix together 1 tbls of pudina chutney and 2 tbls of mayo. 

Tomato dip :-  just mix together 1 tbls tomatoe sauce with 2 tbls mayo.

Patty recpie:-

2-3 boiled potatoes
Green paste:-(1/2 inch ginger,1-2 green chillies,Grind them into thick paste)
Pinch of black salt
Salt as required
1 tsp aamchur powder (mango powder)
Few drops of lime juice
3/4 TSP garam masala
Finely chopped corriander
Salt as required
Boiled vegetables- 1 cup
Fresh breadcrumbs
Paste of 1-2 TSP cornflour with Water to bind
Oil to deep fry patties

Duration:- 15-20 min

Method:-

1. First let's prepare patties for burger , take a bowl grate potatoes add green paste, salt, garam masala, black salt, aamchur powder, lime juice & finely chopped corriander leaves. Mix well and mould them in small size tikkis.

2. Now take cornflour and water paste and dip each tikki into this paste and dust them on breadcrumbs & keep aside. Repeat this process for all the tikkis and keep them aside.

3. heat oil and deep fry the patties in high flame till nice golden brown. Keep patties aside.

4. Now let's start assembling the burgers . cut the burgers into two parts in one part apply mint spread & on other half apply tomato Mayo spread.

5. Now place patty on bottom part on burger , put a cheese slice on patty and cover it with upper part of burger . Insert a toothpick for support.

Now enjoy your burger !!!!!

Tips:

1) add fresh breadcrumbs in the grated potatoes for making tikkis but use only dried bread crumbs for coating the tikkis to get a crispy tikki. Leave fresh bread crumbs under the fan for one hour and it shall become dry and crispy.
2) always fry the tikki in high flame for keeping it crispy.

Sweet Boondi

 Give your sweet tooth a tasty treat with this sweet boondi made with only 4 ingredients.

Ingredients

 For boondi batter
1 cup besan
1/2 cup water
1/2 TSP oil

For sugar syrup

1 cup sugar
1/ cup water
2 crushed elachi
Few strands of kesar(saffron)

Oil to deep fry

Duration:- 15-20 min

Method

1) Let's make sugar syrup: take a kadai & Add all the ingredients mentioned above under sugar syrup category. boil the syrup till one thread consistency.

3) meanwhile let's prepare the  boondi.
Take all ingredients mentioned under boondi catergory in a bowl.Whisk well till no lumps. Batter should be pouring consistency. Add little more water and adjust if required.

3) heat oil to deep fry the boondi batter.Take  perforated spoon (refer to the PIC at the end of this post) Pour the batter slowly on it. Make sure oil is not too hot. fry them in medium flame.

4) Fry boondi till crisp, remove from oil and soak the boondi in the sugar syrup for about 10 mins.

Garnish with almonds and pistachios!!!


Tip: 1) whisk batter properly this will ensure that boondis are not soggy.
        2) don't go too close to the hot oil while pouring the boondi batter.
        3) cool the sugar syrup to room temperature before adding the boondi to it.

This is the perforated spoon used in recpie.

Desi mayonesse

This desi Mayo is a great substitution for high calories ❌❌Mayo available in market. Made with fresh & kitchen ingredients is light on tummy!!!!😇😇😇
Can used on burger🍔 frankie🌮,🌯 spread🍮& many more!!!!

Ingredients:-
4-5 TSP thick curd
1.5 TSP tomato sauce
1/2 TSP Italian seasoning
1/4 TSP pepper powder
Pinch of black salt
Pinch of chat masala
Pinch of salt
Finely chopped parsley/corriander leaves

Duration:- 5 min

Method :-

Take all ingredients in a bowl, beat it  with spoon till nice creamy consistency.


Tip:- keep the curd in fridge for 1-2 hrs after curd is formed this will make curd thick. Avoid watery curd for this recpie.

Tawa pizza

Now you can easily make tawa pizza in your home without any microwave. Its Made in a jiffy and and an ultimate option for evening snack & kitty parties !!!!

Ingredients

1 readymade pizza base
1 cup mushrooms chopped roughly
7-8  panner cubes (cottage cheese)
1 cup capicum chopped finely
1 onion  roughly chopped
2 cubes amul cheese cubes
Pinch of salt
1/4 pepper
1/2 TSP Italian seasoning


For tomato sauce spread on pizza

1 tomato puree
1 TSP tomato sauce
1/4 TSP pepper
1/2 TSP Italian seasoning
Salt as per taste
1 TSP butter
2-3 cloves of garlic finely chopped
Some parsely/corriander leaves finely chopped.

Duration:- 15-20 min

Method

1. First let's make tomato sauce spread for pizza: take a kadai put butter, garlic, let it release its aroma.

2. add tomato puree& kethchup and  stir well , add salt, pepper & Italian seasoning .let it cook  for 5 min in sim flame. add some fresh parsley/corriander leaves.

3. Now take a pizza base spread the above made sauce. Assemble panner, mushrooms, capsicum & onion on the base.

4. Sprinkle some salt, pepper grate the cheese.

5. Heat tawa place steel/aluminium plate. Place the pizza on the plate .This will ensure that  base will not get roasted from bottom.

6. Now cover this with big steel or aluminium vessel .  let it cook for 10 - 15.
Make sure the whole process is done in sim flame.

serve it with Italian seasoning & serve hot!!!!!

Tip :- if desired mozzerella  , parmesan cheese can also be used instead of processed cheese :)
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Also view tandoori panner pizza recipe
http://twochefsisters.blogspot.in/2016/09/tandoori-paneer-piza.html?m=1

Roller Coaster sandwich

Ingredients:

3 bread slices
Butter - 1 tbls
Pudina chutney- 1 tbls
Tomato sauce- 1 tbls
Carrot (grated) - 1 tsp
Cabbage (grated) - 1 tsp
Cheese - 1 cube
Salt to taste
Chat masala 1/4 tsp

Method:

1) take the bread slices and trim the brown edges.
2) roll out the bread slices using a rolling pin one by one. Make it thin and flat.
3) toss the grated carrots and grated cabbage with chat masala and salt.
4) take one rolled bread slice and apply tomato sauce. Spread the veggies on this layer
5) place another slice of bread on top and apply pudina chutney. Grate cheese onto this layer.
6) place the 3rd bread slice and apply butter onto it.
7) place a silver foil wrap beneath the sanwhich and wrap it into a roll(like cylinder shape).
8) place into the freezer for 10 mins.
9) unwrap the silver foil and cut the sandwich using a knife into circles.
10) serve with ketchup.

Tip: this sandwich is ideal for parties. Just prepare it in advance and after removing from freezer for 10 mins, you can leave it in the fridge till guests arrive.

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Carrot halwa

Gajar ka halwa (carrot halwa) is a most classic famous Indian dessert !!!!!!
Flavours of healthy carrots , dry fruits when combined with desi ghee will turn out to be the most memorable taste . These mighty carrots rich in vitaminA gives a reason to have it :)

Ingredients:-

7-8 carrots
100 grms of desi ghee
7-8 cashews
8-10 almonds
3-4 elachi
1.5 cup sugar
1/2 ltr milk ( all ready boiled once)
1-2 drops of rose essence
Few strands of saffron( kesar)
1-2 TSP condensed milk (optional)

Duration:- 40 min

Method:-

1. Grate all carrots and keep aside. I have used regular orange carrots in this recipe. Delhi carrots can also be used.

2. Now take a aluminium vessel add ghee, elachi, cashews & almonds . let it release its aroma.

3. Now add grated carrots saute it . This process may take 15-20 min .keep stirring occasionally. Keep the flame in sim.

4. Now add milk stir well now you should turn your flame in high mode till milk gets a boil. Later the process is continued in sim flame.

5. Add condensed milk,  rose essence & sugar.

6. Now let it cook in sim flame till done , this process may take 20 minutes.

Remove from flame and serve it chopped almonds & cashews!!!

Kheer

Kheer has huge importance in Indian tradition . Mainly used as bhog or made by our mothers on important occasions . Every child's favourite memory to have kheer on their birthday !!!!!

Ingredients:-

1 ltr milk
1 cup thin samiya(Vermicelli)
2 TSP ghee
2-3 elachi
1-2 drops of rose essence
1 cup sugar
Few saffron strands
5-6 almonds
5-6 cashews

Duration:- 20 min

Method:-

1. Take a kadai , let the milk & elachi boil till half done.keep stirring continuously.

2. Meanwhile take a kadai , add ghee , dry fruits & samiya for 3-4 min in sim flame.

3. Now add this mixture into boiling milk, add few strands of kesar , 1-2 drops of rose essence. Let it boil for 5-10 min.

4. Lastly add sugar, make sure you add sugar at end when milk boils it releases its natural sweetness which gives a rich & dense flavour to kheer. Let it boil for 10 min before removing from flame.

5. Now transfer in bowl garnish with almonds & kesar.


Can be served chilled or hot both are equally tasty😋😋😋😋!!!!!

Tiranga chutney

Today's independence day SPL dish is tiranga chutney :) tangy , flavoursome & healthy chutneys best complimented with dosa, idly kakra & bread !!!!!

 Orange  lasun chutney

10-15 cloves of garlic
1/4 small piece of ginger
1 TSP roasted jeera
1/2 TSP mirchi powder
1 TSP corriander powder
1/4 TSP black salt
Salt as required
Water little to grind
Very little corriander leaves

Put all ingredients & grind them into thick consistency :)

White coconut chutney

1 chap of coconut diced into cubes
1 TSP garam dal ( chutney dal)
Salt as required
1-2 green chillies
Little water

Put all ingredients & grind them into thick consistency !!!!

Green corriander chutney

Handful of corriander leaves
1 -2 green chillies
Small piece of fresh coconut
1/2 TSP gram dal ( chutney dal)
Salt as required
1-2 drops of lime juice
Water little to grind

Put all ingredients & grind them into thick consistency :)

Lauki ka halwa

Do try this delicious , rich & tasty😋😋😋😋 lauki ka halwa :)  try this recipe

Ingredients:-

1 lauki ( bottle gurd)
1/2 ltr milk
Few strings of saffron (kesar)
5 TSP desi ghee
2-3 elachi
1 cup sugar
8-10 almonds
8-10 cashew

For garnish :- few almonds strings & almonds finely chopped.

Duration:- 30 min

Method:-

1. Grate lauki avoid seeds part you should use only green flesh. Now take the grated launki into muslin cloth & drain excess moisture.

2. Now take a non stick kadai add ghee, elachi , cashew& almonds let it cook till it started leaving it aroma.

3. Now add grated lauki , turn your flame into sim mode,saute till nice golden colour this  process may take 15 min stir continuously.

4. Now pour milk & saffron(kesar)  stir well let it cook in sim flame for couple of minutes. Now add sugar.

5. Let it cook for few more minutes. Add an extra spoon of ghee for more flavour (optional).

Now transfer in bowl garnish with almonds & kesar.

Chinese casserole

Give your boring leftover rice with everybody's favourite noodles infused with chinese flavours !!!!! With crunchy veggies & amazing flavours.

Ingredients:-

1 cup leftover rice
1 cup noodles
1 carrot finely chopped
2-3 beans finely chopped
1/2 capsicum finely chopped
1/2 cabbage finely shreed
10 panner small
1 onion finely chopped
1 stack of spring onion
3 cloves of garlic finely chopped
1 TSP soya sauce
1 TSP chilly sauce(red)
1/2 TSP tomato sauce
2 TSP oil
1/2 TSP pepper powder
Salt as per taste
Corriander leaves finely chopped

Duration:- 20 min

Method

1. Boil noodles in 3 cup of water , salt & oil for 10 min. Then run it cool water & keep aside.

2. Now in a kadai add oil add finely chopped garlic , onion & capsicum. Saute in high flame for min.

3. Start adding all veggies one by one saute for 5 min in high flame.

4. Add salt , pepper , panner & all the sauces in sim flame .

5. Add rice & noodles give a quick stir.

Lastly add corriander leaves & spring onions.

Tip:- you can also add mushroom & babycorn & any other veggies of your choice.

Garnish with some plain noodles & stir fried beans!!!!

Instant bhel puri - home made version

Instant Bhel Puri can easily be made at home if the chutneys are prepared in advance. This yummy and chatpata delicacy is easily made with few ingredients. Its a great option when kids are hungry and want something to eat immediately.

Ingredients:

Roasted Puffed rice - 1 packet
Pudina chutney - 2 tsp
Tamrind chutney - 3 tbls
Red chilli powder- 1/2 tsp
Aamchur powder - 1/2 tbls
Lime juice - 1 tbls
Onion - 1
Corriander leaves - handfull
Sev to garnish

Method:

1) mix together all the ingredients mentioned above and enjoy your yummy chatpatta bhel puri instantly :)

Tip:

Add raw mango to make it more tangy. Roasted Peanuts can also be added.

Note: all chutneys used for bhel are homemade, inbox or comment for recipe :) 

Tangdi kabab

Tangdi kabab

Welcome restaurant style home made tangdi kabab (fried version) , made easily with simple ingredients!!!! 

Ingredients:-

For marination

4 pieces chicken leg pieces
1 cup curd(thick)
1 TSP cornflour
1 TSP maida
1/2 TSP kasuri methi leaves
finely chopped coriander leaves handful
1/2 TSP black salt
1 TSP ginger garlic paste
1/2 TSP mirchi powder
1 TSP daniya powder
3/4 TSP tandoori masala powder
Salt as required

Oil to deep fry

Garnish:- 1/2 cube grated cheese & lime


Duration:- 1/2 hr to marinate
  Preparation:- 5 min


Method:- 

1. Par boil chicken pieces , let it cool down completely.

2. Now take a bowl add all ingredients mentioned for marination. Mix well , now make small slits in leg pieces before adding into bowl of marination mix gently so that masala gets coated all over pieces.

3. Keep this in fridge for  minimum 30 minutes.

4. Take a kadai , let oil to heat well deep fry each piece carefully. Till properly done.

Garnish with grated cheese& lime.


Tip:- you can use garam masala if tandoori masala not available 

Egg hakka noodles

Egg hakka noodles

Hakka noodles - 1 pack
Choice of veggies ( I have used carrot, capsicum, beans)  - 1 cup
Sliced onions- 1
Spring onion green leaves - handful
Egg - 2
Salt to taste
Ginger garlic paste - 1 tsp
Tomtato sauce - 1/2 tbsp
Soya sauce - 1/2 tsp
Ajinomoto- pinch (optional)
Sugar - pinch
Pepper powder - as per taste
3 cups of water to boil
Oil - 1 tsbl

Method:

1) heat 3 cups of water in a pan, once it starts to boil, add the noodles packet and salt and allow it boil. Cook it till half done. Do not cook it completely. Strain it and run it over cold water. Spread over a wide plate or tray and smear oil to avoid sticking. Set it aside.
2) heat oil in a kadai, add onion and saute till transparent.
3) add ginger garlic paste and saute till fragrant.
4) add all veggies, saute till its almost cooked to retain its crunchiness.
5) add salt, soya sauce, tomato sauce, sugar, and ajinomoto and stir.
6) meanwhile, in another pan, break open two eggs and scramble it immediately. Cook for a minute and do not brown it.
7) add above scrambled eggs and cooked noodles to the veggies.
8) add pepper powder and spring onion leaves. Give it a quick stir and serve hot with ketchup.

Tip: for best results, use chings egg noodles packet for additional flavour. 

Cocktail bites

Cocktail bites




Turn your boring regular biscuit into fancy tasty😋😋😋😋 bite !!!!

Ingredients:-

7 Monaco biscuit
1/2 carrot grated
1/2 cube cheese grated
1 TSP corn ( coursely crushed)
1 TSP capsicum finely chopped
1/2 TSP pepper powder
1/2 TSP Italian seasoning
 4 TSP curd
1 TSP tomato sauce
1 TSP finely chopped mint leaves
 Pinch black salt
 Pinch salt


Duration:-  5-10 min


Method:-

1.  To make white creamy sauce take a bowl  add curd , tomato sauce, pepper powder, Italian seasoning, black salt, salt mint leaves . mix well

2. Arrange biscuits in tray  spread the white creamy sauce , add grated carrot , finely chopped capsicum, coursely crushed corn again cover this filling with white creamy  sauce.

Garnish with mint leaves!!!!

Tip:- Italian seasoning is combination of oregano, chillyflakes& theme its easily available in market.
You can use mayonese if available instead of curd. 

Dahi Bhalla (Curd Vada)

Ingredients

For Vadas: 

• Black gram lentil - 1 cup, urad dal without skin, washed, soaked for 3 hours
• Yellow moong dal - 2 tbsps, soak for 2 hours 
• Ginger - small piece
• Green chilies - 2 to 3
• Salt to taste
• oil for deep frying

 To prepare dahi bhalla chaat:

• Fresh curd - 2 cups
• Water - 1 and 1/2 cup
• Powdered sugar - 1/2  tsp
• Red chilli powder - 1 tbsp 
• cumin (jeera) powder - 1 tbsp
• Chaat masala powder -1 tbsp 
• Sweet tamarind chutney - As per taste 
• Fresh coriander leaves for garnish

 Method:

 1) grind the urad dal, moong dal, green chilies, ginger and salt together to a fine paste using 2-3 tbls water. Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5 minutes till it is airy and light.

 2) heat oil in a deep frying vessel, slowly drop large lemon sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
 3) Remove these deep fried vadas into a bowl of luke warm water and place them in it for few minutes. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
 4)Beat curd well till smooth and add the water to make it smooth without any lumps. Add 1/4 tsp red chilli pwd and 1/4 tsp cumin pwd and salt to taste. 
5)Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely. 
6) Chill the vadas for sometime before serving.
7)  Before serving,  pour 2 tbsps of sweet imli chutney, sprinkle some chaat powder, cumin powder, pepper powder, red chilli powder and garnish with fresh coriander leaves. 

Tip: 

1) Use thick and creamy curd for better taste.
2) add soaked raisins for a sweet and tangy twist while garnishing. 

Veg Schezwan fried rice

Schezwan fried rice

Ingredients

Cooked Basmati rice - 2 cups

Whole red chillies - 10 + 2

Onion - 1

Garlic finely chopped - 3 tblsp

Soya sauce - 1 tsp

Chilli sauce - 1 tsp

Carrot, beans, cabbage – finely chopped - 1 & 1/2 cups

Celery leaves or spring onion greens, finely chopped - 3 tblsp

Salt - As per taste

 oil - 3 tbls


Method
1. Soak 10 red chillies in hot water for 30 mins and grind it to a paste with little water.
2. In a kadai, heat oil and add remaining 2 red chillies and finely chopped garlic. Just fry till fragrant ,for about half to one minute. Add finely chopped onion and saute for a minute in  high flame.
3. Add chilli and soya sauce, ground red chilli paste and Saute till oil oozes out.
4. Add the finely chopped vegetables, salt and toss well in high flame. The veggies should get cooked, but it should also retain its crunchiness.
5. Add cooked rice, toss gently and mix well.

Tips: Kashmiri red chillies gives a bright red color. If using ordinary red chillies, reduce the quantity
2) If celery leaves are not available , use coriander leaves or spring onion.
3) To cook basmati rice, soak for half an hour, pressure cook for 3 whistles with 1 & 1/4 cup water. Once done, invert in a broad vessel, add a tsp of oil and cool down to separate the grains. Keeping the rice in fridge will help you prevent the rice from breaking. 

Veg makhanwala

Do try this amazing side dish best served with Indian bread(naan, roti, kulcha) Power packed with veggies cooking in amazing cashew & tomato gravy with creamy texture !!!!!

Ingredients:-

Veggies required

1 carrot cut into small cubes
1 cup beans  chopped
1/2 cup peas
1 small potato cut into small cubes
1/2 cup corn
1/2 capsicum chopped finely
1/2 cup panner(cottage cheese)


For gravy:-

1 onion finely chopped
1 tomato puree
1/2 TSP ginger garlic paste
2 elachi
1 small stick dalchini
1 bay leaf
5-6 cashews
1/2 TSP mirchi powder
3/4 TSP garam masala
Salt as per taste
2 TSP milk
2 TSP oil


To garnish:-

Handful of corriander leaves
1/4 TSP kasuri methi
1 TSP cream

Duration:-  15-20 min


Method:-

First take a nonstick kadai  add 1 TSP oil now add carrot, potato, beans, corn , peas saute for minute add little salt and little water cover with lid let it cook for 5-7 min in sim flame ,stir occasionally. 

Take cashew add little water and boil for 5 min keep aside.

Now take other kadai take 1 TSP oil  saute onion till golden brown , add tomato puree and little salt let it cook till oil leaves , now add boiled cashew, elachi 

Remove this mixture from flame let it come to room temperature& grind into smooth paste

Now take a kadai add little oil  add dalchini, bay leaf  ginger garlic paste cook till raw smell leaves add the grinded paste.

Add veggies , salt , mirchi powder& garam masala.

Add milk to adjust gravy consistency. Cook in sim flame for 5 min.

Garnish with kasuri methi, corriander leaves & cream

Serve with roti , naan& kulcha!!!!

Badam milk

Badam milk

Holi spl🎆🎆🎆🎆

Do indulge yourself into this traditional drink. With the goodness of almonds , cashew & kesar !!!!

Ingredients:-

1 ltr milk

6 almonds

6  cashews

2 elachi

1 pinch of saffron( kesar)

1 TSP cornflour

1/2 TSP haldi (turmaric)

3-4 TSP sugar

Duration:- 15 min 

To chill in fridge - 1/2 hr

Method:-

1. Take 6 almonds, cashew & elachi and grind them into fine powder.

2. Now take a kadai add milk , let it boil for 5 min , add the cashew almond powder.

3. After some time add crushed kesar, haldi & cornflour dissolved in little milk.

4. Now add sugar, and chopped dry fruits.

5. Let it boil for other 5-10 min.

6. Remove from flame & let it come to room temperature. Then keep it in fridge to be chilled.

Garnish with almonds and serve chilled!!!!

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Also view thandai recipe

http://twochefsisters.blogspot.in/2017/02/thandai.html?m=1

Aloo Capsicum

Aloo Capsicum

Flavourful tomato gravy combined with Capsicum & all time favourite aloo.
A must try tiffen curry easy to make super tasty & best served with chapatti & naan . Lipsmaking taste  which  will make you drool !!!!

 Ingredients

1 potato
1/2 capsicum(green bell pepper) cut into diamond shape
1/2 TSP sauf ( fennel seeds)
1 onion finely chopped
1 tomato puree
1/2 TSP ginger garlic paste
1/2 mirchi powder
1 TSP daniya powder
3/4 TSP garam masala powder
Salt as per taste
Oil to deep fry
Corriander leaves to garnish


Duration:-  10-15 min


Method

1. First chop potato into medium size cubes , sprinkle little salt and deep fry them till golden brown.

2. Now in a kadai take 1 TSP oil add crushed sauf let it splutter, add finely chopped onion saute till pinkish brown colour.

3. Now add ginger garlic paste, capsicum saute till raw smell leaves , add tomato puree stir once & let it cook for 5 -10 min in sim flame.

4. Now add all powdered spices except garam masala, also add fried potatoes.

5. Mix well and let it cook for 5 min sim flame.

6. Lastly add garam masala & corriander leaves.


Serve it with roti or naan !!!!!