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Ward embraced the role of a little chef today, donning his apron and hat! He had a blast in the kitchen, mixing ingredients and creating yummy pretend dishes. Wearing oven mitts, just like real chefs, he and I shared laughter while making funny-shaped cookies and colorful cupcakes. Ward tasted his creations and gave them silly names, making the experience so much fun. Being a little chef felt like stepping into the shoes of a cooking superhero! Who knew playing with food could be this cool?
Ingredients:
1] Orange Squash
2] Lemon juice
3] Orange Slices
4] Mint leaves
5] Bisleri Soda
6] Sprite
7] Chat masala
8] Ice Cubes
Directions:
1]Take a Glass and slices of orange.
2]Add 2-4 mint leaves
3]Add Orange Squash about 2tbsp and 1tbsp of Chat Masala
4]Add 1/4 glass of bisleri soda and 1/2 glass of Sprite, Add Ice cubes.
This is a desert which is very is loaded with sweetness and looks very cute and tasty.
And this is just made with 3 ingredients those are
Milk
Sugar
Vinegar/lemon
So let’s see the steps to make rasgulla desert
The egg pudding is a easy dessert can be quickly made for kids parties and other festive occasions.
Ingredients:
Prepration: caramalise a steel bowl with 2 tbsp of sugar.
Add all the ingredients to another bowl and mix well until the sugar dissolves.
Pour the mixture into the caramelised bowl and keep in the cooker with 1/2 cup water.
pressure cook this mixture for 10 min and remove from the cooker after the pressure subsides .
Refrigerat and serve.
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veg pulao is a rich source of fiber and keep full for longer hour. This dish provide many other essential nutrients also.
Here I am sharing the recipe of veg pulao.
Ingredients: rice , carrots, beans , onions , tomatoes, oil, salt , green chilli , red chilli powder, coriander, mint leaves (pudina) , peas , potatoe , Garam masala powder , Ginger garlic paste .
preparation: First chopped all vegetables and keep a side. Take a pressure cooker and put some oil and fry chopped vegetables for 5 min after that add ginger garlic paste and cook it for 2 min .After that add some green chillies, red chilli powder, salt, garam masala powder chopped coriander and pudina and cook it for 5 min. After cooked vegetables add some water, when the water becomes boil then add soaked rice and close the lid and cook it for 15 min . Now the delicious veg pulao is ready to eat .
Marag is a Hydrabadi flavourful thin motton stew which is usually served as a starter with sheermal or rumali roti at wedding. Here I am sharing the recipe of Marag.
Ingredients:
Prepration: Add all the ingredients in a pressure cooker with 1 glass of water and put it on high flame. After 4 to 5 whistle low the flame and cook it for 20 min. After 20 min close the flame and kept it for 5 min to release pressure on it self. Open the lid of pressure cooker and add some coriander and mint leaves and cook for 5 min. Now the delicious Hydrabadi Marag is ready to eat.
Puri ingredient:2 cups all purpose flour / Maida 1/4 cup whole wheat flour 1/4 cup rava /sooji /semolina 1 tbsp oil 2 tbsp yogurt / curd 1/2 tsp salt water as needed (I used 3/4 cup) oil for deep frying
For Chole / Channa Masala
1 cup dried white chickpeas /250 grams (canned chic peas can also be used) 1 medium sized onion 2 tomatoes (200 grams) 1 inch fresh ginger 4 to 5 garlic pods 2 green chilies finely chopped 1 tbsp coriander powder 1&1/2 tsp red chili powder 1/4 tsp turmeric powder salt to taste 1/2 tsp garam masala 1 tsp crushed dry fenugreek leaves
Temper 3 tbsp olive oil or any other oil 1/2 tsp cumin seeds 3 to 4 cloves 1 inch cinnamon stick 1 black cardamom or 2 green cardamoms 1/2 bay leaf For Garnishing 1 tbsp coriander leaves
For Garnishing 1 tbsp coriander leaves For Bhature /Poori In a wide plate or bowl, take all sieved purpose flour, sooji/rava/semolina and wheat flour, mix well. To this add oil, salt and yogurt and mix well until crumbly in texture. Then add water little by little and knead a stiff dough. Once well kneaded cover the dough and set aside for 30 minutes. After 30 mins, knead the dough well and then divide the dough into equal portions. Meanwhile heat a pan with enough oil. Now roll it slightly thicker than the usual poori. Use the all purpose flour to dust the ball. (as shown in the picture) When the oil heats, turn the heat to medium and drop one poori in the hot oil.
Press the poori gently with a slotted ladle. Now poori will puff up. Flip it and fry the other side until it becomes golden in color as shown Drain the oil and place it over the tissue to remove the excess oil. Perfect Bhaturas without any soda or other raising agent are ready to serve. Serve Bhaturas with Channa Masala.
How to cook channa Rinse the white chickpeas twice in water and then soak the chickpeas in enough water overnight or for 6 to 7 hours. Next day drain all the water and cook the chole with 3 cups of water, 1tsp salt and 1/4 tsp asafoetida /hing powder in a pressure cooker for 6 to 7 whistle on medium flame or cook until you heard the first whistle and then reduce the heat to low and cook for another 3 minutes. Allow the pressure to release by itself before opening the cooker. If you use canned chickpeas, drain and then wash the chickpeas and keep it aside.
For Channa masala Chop onion, tomatoes, ginger and garlic roughly and place them in a blender, blend until a smooth paste. Meanwhile, heat a pan with oil over medium heat, when the oil heats, add all the ingredients given under 'temper' and fry until spluttering. Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering. Then bring the heat to low. Add coriander powder, red chili powder and turmeric powder, stir continuously till a nice aroma comes. It takes only a few seconds. Don't let it burn. Then add onion tomato paste and salt, saute continuously until the oil oozes out from the masala. It takes 8 to 10 mins. Then add fenugreek leaves and saute for few seconds. Also pour 1 & 1/2 cups of water, mix well and bring it to boil. Meanwhile, mash 2 tbsp of chickpeas and add it to the masala, mix well until combined. Then add the remaining chickpeas and then garam masala powder, close the pan with a lid and cook for 8 to 10 mins or until it becomes a thick gravy. Switch off the heat and finally, garnish it with coriander leaves
2 potatoes (boiled & mashed) ▢¼ cup peas / matar (boiled) ▢¼ tsp turmeric / haldi ▢1 cup bread crumbs ▢½ tsp kashmiri chilli powder ▢½ tsp coriander powder ▢oil for deep frying ▢¼ tsp cumin powder / jeera powder ▢¼ tsp pepper (crushed) ▢salt to taste ▢½ tsp ginger garlic paste ▢¼ cup thick poha / beaten
firstly, take 2 boiled and mashed potatoes, ¼ cup boiled peas and spices. combine everything and prepare patties. dip into maida paste and roll in bread crumbs. deep fry in hot oil or bake at 180 degree celsius for 20 minutes or till it turns golden and crisp. cut half the burger bun and spread a tsp of prepared burger sauce on both sides. on bottom side of bun place few lettuce followed by prepared aloo patties. again spread a tsp of burger sauce. place 2 slice of tomato and 2 rings of onion. cover with burger bun and press slightly. finally, serve aloo tikki burger .🍔
How to make egg shawarma step by step ingredient
