3 whistles pressure cooker
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Delicious yummy tomato soup 🍲
My today’s recepi 22/08/22 is home made custard ice cream🍦 let’s see
INGRIDIENTS:
2¼ cups milk (full cream)
¼ cup sugar
2 tbsp custard powder (mango flavoured)
¼ cup thickened cream / amul cream
handful of tutti frutti / any dry fruits(optional)
INSTRUCTIONS:
firstly, in a large kadai boil 2 cups of milk stirring occasionally.add in ¼ cup sugar and stir well.further in a small bowl dissolve 2 tbsp custard powder in ¼ cup milk.
stir well to get lump free custard milk.keeping the flame on low, add in prepared custard milk.
stir continuously, else milk curdles.keep stirring till the milk thickens well. keep aside to cool completely.
In another bowl take in ¼ cup thickened cream / amul cream.beat well with a whisk or hand blender till stiff peaks appear.further, add in prepared custard milk once it is cooled completely.
mix well making sure the milk and whipped cream is well combined.beat well with a whisk or hand blender for a minute. this helps custard ice cream to form more creamy.
Add in handful of tutti frutti / any dry fruits and mix well.transfer the prepared mixture into popsicle moulds.cover with the lid and freeze for 8 hours or till it sets completely.
Now dip the popsicle in hot water for 10 seconds, to easily remove.
finally, serve custard popsicle or custard ice cream to kids and enjoy.
My today’s 8/08/22 recipe is Rote.
INGRIDIENTS:
1 cup whole wheat flour
1 cup Semolina
1 cup granulated sugar
3/4th cup almonds
1/2 cup pistachios
2 pinch saffron threads
1 tsp Baking powder
1 tsp cardamom powder
1/2 cup homemade khoya
5-6 tbsp ghee (preferably) or butter
1/4th cup warm milk
Directions for Roat Recipe:
Grind or coarsely chop up the almonds and pistachios and mix them with the granulated sugar.
In a medium sized bowl , add the whole wheat flour , semolina , baking powder , cardamom powder , khoya , ghee , granulated sugar (with the almonds and pitachios ) and saffron threads .
Using the warm milk , start to knead the ingredients together.
While using warm milk , make sure to add it in smaller amounts while kneadind since there are chances that the milk needed is less or more depending upon the quality of flour and semolina .
Likewise , don’t panic if you require a greater quantity of milk.
Once done , let the dough rest in a warm place for about an hour.
Later , knead the dough till pliable and let it rest till ready to use.Preheat your oven to 180°.
In a greased baking pan lined with parchment paper or aluminium foil , start by taking out a small portion and flattening it out into discs of about an inch thick.
Make them all that way and arrange leaving some space.ake for about 15 mins.
Then , lower the temperature to 150 ° and bake till competely done.
This ensures proper baking.Let these rest for a few mins before serving warm with fresh cream as a dip.
Today! I am here to share easy and instant recipe of mysore bajji, when i am bored i make this and enjoy with chuntney or ketchup.
Ingredients:
1] Maida flour – 1cup
2] Curd – 3tbsp
3] Salt – 1 tbsp
4] soda- 1 pinch
5] Optional- green chilies chopped.
How To Make:
1] Take a bowl add maida flour- 1cup and curd 3tbsp and salt -1 tbsp, Soda- 1 pinch and mix them well and water around 1/4cup to make sticky batter. and leaves this for 15-30 minutes.
2] Then Take a pan with oil and with the help of teaspoon add this batter in the oil and fry until it become golden brown.
{Shape is not good but the taste is really awesome}
3] Now Mysore bajji is ready to serve.
Hope you like this quick and easy recipe of mysore bajji. Try this at home and comment below.
If you like this recipe then don’t forget to hit the like button and share with others.
Rinse 1 cup of tightly packed coriander leaves (cilantro) and 1 to 2 green chillies in fresh water for a few times. Drain all the water sandwich dotted with green sauce and ketchup on a white plate Table of coc How to Make Veg Sandwich About This Veg Sandwich There are many different sandwich recipes served in Mumbai city. But this popular and delicious veg sandwich was one of my favorites during my college days. Whenever I forgot my lunch box, me and my friends would go to a sandwich stall opposite our college and order customized vegetable sandwiches. My sister is also fond of the toasted version of these sandwiches and always orders them when we go to restaurants and cafes in Mumbai. So this post is dedicated to her. What You Need? 1. Vegetables: The assorted vegetables that make up the bulk of this sandwich are cucumber, tomatoes, onions, potatoes and beets. A few variations also add green bell pepper. While you must have not heard of beets being in a sandwich, but this earthy veggie makes these sandwiches from being ordinary to top notch. The beetroot is boiled and sliced prior to it being layered in the sandwich. These add a lovely sweetness, tying all of the savory and spicy flavors together. I highly recommend adding beetroot for a truly authentic Bombay sandwich recipe that tastes simply awesome. You do have the option to add or skip any of the veggie you do not like or prefer. But for a well rounded Mumbai street food experience, I suggest to add all the vegetables as listed in the recipe. 2. Coriander Chutney (Cilantro Chutney): The coriander chutney can be prepped a day ahead and stored in the fridge. It is also multi-purpose and can be added to wraps, pakoras or chaat. Spices and Seasonings: Black salt, and chaat masala add plenty of flavor to this sandwich recipe. You can also add roasted cumin powder, as well as freshly powdered black pepper for more flavor. 3. Chaat Masala: An important ingredient is the Chaat masala powder or Sandwich masala. Chaat masala is a tangy flavorful spice mix that is often sprinkled on Indian snacks. You can easily find chaat masala online or any Indian grocery store if you live outside India. 4. Bread: Soft, fluffy white bread is the unanimous choice of bread to make these Bombay sandwiches. Having said that, feel free to use your preferred bread. For healthy sandwiches, whole wheat bread, multi grain bread, soft rye bread are some nice options. 5. Butter: Dairy butter, typically salted butter is used in this veggie sandwich but you can swap this with vegan butter instead. You can also toast or grill these veg sandwiches if you want more crunch! These sandwiches are so good that I made them often for brunch or a light lunch or dinner. They also make for a filling, comforting and tasty evening snack. 6: Cheese: A variation of this sandwich recipe also includes cheese. You can choose grated processed cheese or cheddar cheese. In India we use the popular brand of Amul processed cheese. Step-by-Step Guide How to Make Veg Sandwich Make Coriander Chutney 1. Rinse 1 cup of tightly packed coriander leaves (cilantro) and 1 to 2 green chillies in fresh water for a few times. Drain all the water. Then in a small blender or a chutney grinder jar, add the coriander leaves, ½ teaspoon chaat masala powder and the green chilies (chopped). You can roughly chop the coriander leaves and green chillies if you prefer. Finally, season everything with a few pinches of salt as chaat masala already has salt in it. TIP 1: I usually add 2 to 3 green chilies as we prefer a spicy chutney. TIP 2: You can also add half a portion each of coriander leaves and mint leaves instead of 1 cup of coriander. The mint leaves add a nice minty aroma to the chutney.Blend or grind the chutney ingredients until smooth. Add 1 or 2 teaspoon of water if it is not blending. I did not add water as there was enough moisture from the rinsed coriander leaves which helped the chutney to blend smoothly. Don’t make this chutney runny or water by adding too much of water. Add the coriander chutney to a bowl, taste it and add more salt if necessary. Cover and keep the chutney aside if you are making sandwiches immediately or refrigerate. 1. Steam or boil 1 medium-sized beetroot and 2 small to medium potatoes in a steamer or pressure cooker or Instant pot. If you are using a pressure cooker then cook them for 2 to 3 whistles. Thinly slice 1 medium sized tomato, 1 small or medium sized onion and 1 medium size cucumber. TIP: Some times you may get bitter cucumbers. To remove the bitterness from the cucumber I follow this method. First slice the top part. Then add a few slits to the cucumber on top with a knife. Rub the top sliced part with the rest of the cucumber. You will see a froth-like substance on the cucumber. Doing this gets rid of the bitterness in the cucumber. Slice the frothy part of the cucumber. Rinse and peel it and then thinly sliceHere’s all the thinly sliced veggies on a plate. In clockwise order, there are sliced tomatoes, cucumber, onions, boiled potatoes and beetroot. Use good quality fresh and soft bread. If you have a loaf then slice it equally. I used homemade White Bread. Slice the edges off if you want. I did not because my homemade bread was soft. You can also use whole wheat bread, brown bread or multigrain bread or ragi bread (finger millet bread) or rye bread.Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala on the slices. Then place 3 to 4 cucumber slices on top of the tomato slices. Then, sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala on the cucumber slices again. Place 2 to 3 thinly sliced onion slices. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again. Now add a layer of 2 to 3 boiled potato slices. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again. Cover with the bread slices with the butter and chutney.Slice sandwich into four pieces of rectangles or triangles. If you have larger slices of bread then slice the sandwich into 6 pieces. Serve veg sandwich immediately with extra chutney and Tomato Ketchup. You can also sprinkle fine sev (thin fried gram flour vermicelli) on top when serving.
Today! I am here to share the most loving, tasty,delicious, mouth watering snack. this pakodey or bajji of onion is everyone’s favorite.
Make Onion Pakodey that are delicately light, crunchy & crispy with a hint of natural sweetness and spiciness in every bite. Also known as onion pakora, pakoda. A big bowl of crunchy onion pakodey can be served with chutney, some piping hot masala chai on the side, at the time of rain it doubles the taste, raindrops and soft music playing in the background, And also be served dal&rice, etc.
without any delay let’s discuss about easy and tasty recipe of onion pakodey.
Ingredients:
1] Onions -2
2] chick peas flour- 100 grams.
3] Coriander powder – 1 tbsp
4] Salt – 1/2 tbsp, turmeric powder- 1/4 tbsp, soda -1 pinch.
5] Curry leaves, green chilies, coriander leaves. (Chopped)
How To Make:
1] Take Onions and slice them in fine shape.
2] Take a bowl add sliced onions and Chick peas flour, coriander powder, Salt, turmeric powder, soda, Curry leaves, green chilies chopped, coriander leaves. salute them[ Mix them]. Add a little amount of water to make thick dough. The mix must be tight but not too dry.
3] Now Heat oil in the pan for deep frying until medium hot. Fey the onion pakodey till golden and crisp. lastly remove them plate.
4] Now Onion pakodey is ready to serve, Serve it with hot cup of tea or coffee. Sprinkle chaat masala if desired.
Hope You will enjoy the taste of onion pakodey, try this and comment below.
If like it then hit the like button and share with others.
Today! I am gonna share most loving dish and this is specially made on the occasions, eid, functions etc., this pulaw with dalcha is famous in villages.
Ingredients of pulaw:
1] Onion- 1
2] Ginger & garlic paste
3] Rice
4] Raw garam masala[Cinnamon, clove, caraway seeds, cardamom, bay leafs]
5] salt-1 tbsp
6] Coriander & Mint leaves.
Ingredients of Dalcha:
1] Toor dal- 100gms
2] Tomato- 3
3] Tamarind water- 1/2 glass
4] onion- 1/2
5] oil- 4 tbsp
6] Garam masala powder, Bay leafs.
7] salt-1, red chili-2, turmeric powder-1/2 tbsp.
How To Make pulaw:
1] Take Rice of 1 kg and wash it, keep aside.
2] Take a bowl with oil- 4 tbsp, add sliced onions-1 fry until it turns golden brown then add ginger & garlic paste 2 tbsp salute it well, then add raw garam masala 1 or 2 pieces, Coriander & mint leaves salute it. then add 1.5 litre of water close the lid of the bowl.
3] Cook for 5 minutes, until water gives bubbles then add washed rice & salute it then cook for 5-10 minutes on low flame until water completely disappear and rice is well cooked. then turn off the flame.
4] Now the pulaw is ready to serve.
How to make Dalcha:
1] Wash toor dal and keep aside. slice 2-tomatoes.
2] Take a pressure cooker add toor dal and oil-1 tbsp, sliced tomatoes, salt-1 tbsp, chili powder -2 tbsp, turmeric powder -1/2 tbsp. then close the lid and cook for 10 minutes.
3] toor dal is cooked then grind it and add turmeric water and cook until it boils. [ do this another bowl]
4] Then again take a pressure cooker add onion fry until it softens, then add washed mutton, 1- tomato and ginger & garlic paste, garam masala -1 tbsp, 1 glass of water and close the lid. cook for 10 minutes. Then turn of the flame add this mutton in the same bowl which you kept for boiling.
5] Salute them and add curry leaves, cook for more 5 minutes.
6] Now Dalcha is ready to serve.
Hope you like this pulaw and dalcha, try this and comment below.
Like, share.
My today’s recipe 2/08/22 is zeera rice in pressure cooker
INGRIDIENTS:
using cooked basmati rice (way 1):
½ cup basmati rice
1 tsp oil
½ tsp salt
1 tsp ghee / clarified butter
1 tsp cumin / jeera
2 tbsp coriander (finely chopped)
water (to soak & boil)
using pressure cooker (way 2):
1 tsp ghee / clarified butter
1 tsp cumin / jeera
½ cup basmati rice
1 cup water
¼ tsp salt
2 tbsp coriander (finely chopped).
INSTRUCTIONS:
using cooked basmati rice:
now in a large heat 1 tsp ghee and splutter 1 tsp cumin seeds.
now add in cooked basmati rice, ¼ tsp salt and mix gently.
finally, add 2 tbsp coriander leaves and enjoy jeera rice with dal.
using pressure cooker:
firstly, in a cooker heat 1 tsp ghee and splutter 1 tsp cumin seeds.
now add ½ cup basmati rice (soaked 20 minutes) and saute for a minute.
add 1 cup of water, ¼ tsp salt and mix well.
cover and pressure cook for 2 whistles.
finally, add 2 tbsp coriander leaves and enjoy jeera rice with dal.
we usually bring tandoori naan, butter naan, garlic naan from hotels, restaurants. But Today I am gonna share tandori naan making at home using iron pan. Same as restaurant style oven shape tandori naan
Tandori naan can be made with Maida flour, & wheat flour. The process and ingredients will be same, flour we be of your choice.
I have made a garlic naan with maida flour and butter naan with wheat flour. I have slightly changed the shape of wheat tandori naan.
Ingredients:
1] Maida flour or Wheat flour- 2 cups.
2] Sugar 2 tbsp
3] Salt- 1 tbsp
4] Baking powder 3/4 tbsp
5] Baking soda – 1/2 tbsp
6] Curd- 1/2 cup
7] Water/ Milk- As much needed to knead the dough.
8]Oil- 2 tbsp
How to Make:
1] Take a bowl and add wheat flour- 2 cups, sugar- 2 tbsp, Salt- 1 tbsp, Baking powder- 3/4 tbsp, Baking soda- 1/2 tbsp, Curd- 1/2 cup and salute well then add some milk and knead continuously.
2] Add oil- 2 tbsp and knead the dough.
3] After kneading the dough then apply oil on the dough and close the lid and keep aside for 1 hour.
4] After 1 hour The dough becomes soft. again knead for 1 minute then make dough balls.
5] Roll them in oven shape & apply Kalonji seeds, Coriander leaves, roll slightly so, that it sticks on the dough.
6] Now Apply water on back side of the rolled dough.
7] Take a iron pan[tawa] and heat it then water side of resembled roll should be on tawa, cook it then turn over the tawa towards the flame and cook the other side.
8] Now Tandori naan is ready.
You can apply butter or garlic on the naan.
Hope you will try this recipe and easy process of tandori naan at home. If you like my tandori naan then hit the like button, Share and comment below.
Ingredients:
1] Mutton- 250gms
2] Ginger & garlic paste-1 tbsp
3] Salt- 3/4 tbsp, Red chili-1.5 tbsp, Turmeric-1/4tbsp, garam masala- 1/4 tbsp.
4] Coriander leaves.
How to Make:
1] Take a pressure cooker, turn on the flame and add washed mutton, then ginger 7 garlic paste, salt, red chili, turmeric, garam masala as mentioned above.
2] Salute well and add 1glass of water and close the lid.
3] Cook for 15 minutes until mutton is well cooked then turn off the flame.
4] Salute it and garnish with coriander leaves.
5] Talawa ghosh is ready to serve.
Hope you will enjoy this talawa ghosh[ Mutton fry] You can eat this with dal and rice it gives fabulous taste which you have never tasted.
If you like this recipe then hit on like button, share with your friends, and don’t forget to comment below.
Today’s my recipe 30/07/22 is apple kheer
INGREDIENTS I HAVE USED
To make this Apple Kheer, I have used the following ingredients –
Apples
½ Ltr. Full Cream Milk
2 Tbsp Ghee
Cashew Nuts (Kaju)
1 cup Sugar
So, only these 5 ingredients and you will have a homemade delectable dessert ready in a seconds.
MAKING APPLE KHEER:
Apple Kheer unlike other Kheer or Payasam recipes is not made of rice. It’s rather made of freshly grated Apples.
So, the first step is to reduce the milk. I have used ½ ltr or Milk, which I have reduced to about ¼ ltr.
You need to place the milk in a non-stick kadhai and keep the flame to low, and then keep stirring at regular intervals, until the milk thickens.
As the Milk, is about to thicken, add the sugar, and mix well. Keep the FLAME LOW at all times.Meanwhile, Grate the Apples using a Box Grater.
It’s perfect to use a box grater because it gives you thick strings of shredded Apples.
Now, once the milk has reduced, take it off the kadhai.In the same Kadhai, add some ghee and as it melts, add some chopped Cashew Nuts.
Once it gets toasted, remove them from the Kadhai.Now, add some more ghee and add the shredded Apples.
Keep the flame on low and keep stirring at regular intervals.Once the Apples get toasty, get it out in a plate and cool it down.
It’s imperative that you cool the apples and mix it with the Milk, separately. If you mix Apples while they are still warm with the Milk, the milk will curdle because Apple has Maleic Acid and it will curdle the milk.
So, cool the Toasted Apples and the Milk and then just milk these two.
Mix the toasted Cashew Nuts and serve!Apple Kheer is truly one of the best ever desserts.
Be it for festivals or during other days, its one of the easiest ever Indian dessert recipes.
So, if you’re bored of the same boring rice kheer, try this Apple Kheer, this season. I’m sure you’re going to love it.