MAKKI PANEER PAKORA RECIPE

Ingredients:

   

1/2 tsp cumin powder

2 tblsp coriander leaves chopped

oil for deep frying

6 tblsp bengal gram flour besan

salt to taste

2 tsp ginger chopped

2 tsp garlic chopped

2 green chilli chopped

1 cup milk

1 3/4 tsp dry mango powder amchur

1 onion chopped

100 gms cottage cheese (paneer)

200 gm corn fresh (makki)


How to make makki paneer pakora :

    * Crush the corn in a blender.
    * Grate the cottage cheese.
    * Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
    * Mix in crushed corn and stir fry.
    * Mix in salt and mix.
    * Mix in milk and stir fry to get a creamy texture.
    * When the corn is cooked, transfer to a round dish and cool.
    * Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
    * Adjust salt and mix well.
    * Mix in besan for binding and mix in a little milk if the mixture is too thick.
    * Make even sized balls with hand or tablespoon.
    * Heat up oil and deep fry the pakoras on medium heat up till golden brown.
    * Remove and keep on an absorbent paper to soak excess oil.
    * Serve hot.

Read more »

MURG MAKKAI RECIPE

Ingredients:

   

4 medium sized chicken breasts (skinless & boneless)

2 tblsp yogurt

1/2 tsp garam masala powder


3 medium tomatoes

2 medium sized capsicums

1/2 tsp turmeric powder

5 - 6 garlic flakes

1 1/2 tblsp oil

1 tsp red chilli powder

1/2 cup coriander leaves

1 inch ginger

salt to taste

1 cup corn kernels

1 tblsp coriander powder


How to make murg makkai :

    * Clean, wash and cut chicken breasts into one centimeter sized square pieces.
    * Wash capsicums, halve, de-seed and cut into one centimeter squares.
    * Take off and finely cut ginger and garlic.
    * Wash and puree tomatoes in a blender.
    * Wash and cut coriander leaves.
    * Boil corn kernels in three to four cup of salted water till soft.
    * Remove and keep aside.
    * Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly.
    * Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently.
    * Stir in red chilli powder, turmeric powder and coriander powder.
    * Mix well.
    * Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly.
    * Mix in skimmed milk yogurt, cooked corn kernels, capsicum and salt.
    * Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked.
    * Mix in garam masala powder and cut coriander leaves, mix gently and serve hot.

Read more »

MAKAI KI ROTI RECIPE

Ingredients:

   

6 tblsp butter

1 1/2 cup corn meal (makai ka atta)

salt to taste

1/4 cup whole wheat up flour


How to make makai ki roti :

    * Mix cornmeal, whole-wheat up flour and salt.
    * Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
    * Divide the prepared dough into eight to ten equal portions.
    * Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
    * Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
    * Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
    * Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
    * Spray the cooked rotis with grease and serve hot with sarson ka saag.

Read more »

MICROWAVE MAKKI KORMA

Ingredients:

   

1 cup corn

2 tbsp. oil

2 finely chopped medium onions

3-4 black cardamoms

2 finely chopped small tomatoes

1 cup beaten curd

1 tsp. red chilli powder

1/4 tsp. sugar

1/4 tsp. turmeric powder

2 green chillies - deseeded and chopped

salt to taste


Preparation:

    * Microwave the corn for 4 minutes and stand for 2 minutes.
    * Now saute the onions tomatoes in a frying pan, using all the oil.
    * Add all the dry ingredients and cook for another minute.
    * Add the beaten curd, put it in a glass bowl and microwave it for 2 minutes before serving.

Read more »

mushroom cooking

How to Cook Mushrooms

Mushroom Salisbury Steak - Cooking after Gastric Bypass

Cooking Tips : How to Saute Mushrooms

Read more »

BRINJAL RICE

Ingredients:


 
3 cups plain rice

1 1/2 tsp mustard seeds

a few curry leaves

3 tsp. vegetable oil

3 cups eggplant (brinjals)

3 tsp. finely sliced green chillies

Salt to taste

1 tsp turmeric powder

3 tsp lemon juice

How to make brinjal rice:

Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Read more »

Dahi Ke Kebab

Ingredients:


 
1.2 ltrs yoghurt

100 gms cottage cheese grated

40 gms chopped onion

30 gms chopped ginger

10 gms chopped fresh coriander

cornflour to dust

30 gms cashewnut powder

30 gms chopped raisins

4 gms white pepper powder

4 gms cardamom powder

salt to taste

oil to grill



How to make dahi kebab :
Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.

Read more »

Galouti Kebab

Ingredients:


 
1 kg lamb meat minced

3 tblsp ginger garlic paste

1 tblsp butter

3 tbsps raw papaya paste

1 tsp red chilli powder

1/4 tsp garam masala powder

1/2 cup chana dal, slightly roasted

Very thinly chopped onions

Salt to taste

Oil for frying the kababs



How to make galouti kebab:
Mix all the ingredients very well with the minced meat and refrigerate for two hours
Now make small patties of the mix and deep fry.
Serve the Galouti Kebab hot with onion rings and mint chutney.

Read more »

Hara Bhara Kabab

Ingredients:


 
2 potato (alu)

1 cup pea seeds (matar)

a piece ginger (adrak)

2 green chilly (hari mirch)

few coriander leaves (dhania patti)

1 tsp cumin seeds (jeera)

1/4 tsp black pepper powder (kali mirch)

1/2 tsp salt (namak)

oil for frying


How to make hara bhara kebab :
Boil, peel and grate potato.
Boil peas and strain.
Make a fine paste of ginger and green chilies.
Finely chop coriander.
Heat 1 tbsp oil in a pan and crackle cumin seeds.
Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
Mix properly and remove it from the gas.
Add this to the potatoes mixture and make kababs of long shape.
Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
Serve them hot.

Read more »

Kale Chane Ka Kebab

Ingredients:


 
1/2 cup brown chickpeas (kale chane)

2 cloves (laung)

4 black pepper (kali mirch)

1 piece cinnamon (dal chini)

2 garlic buds (lahsun)

2 tbsp split Bengal gram lentil (chane ki dal)

1/2 tsp salt (namak)

a piece ginger (adrak)

2 bread piece

1/2 cup refined flour (maida)

2 whole red chilly (lal mirch)

oil for frying


How to make kale chane ka kebab :
Soak bengal gram lentil and brown chickpeas for 2 hours.
Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
Water should dry up completely.
When it cools then grind it in a mixer.
Soak bread and press with both the hands to retain water.
Grind it with chickpeas in a mixer.
Make kababs of the mixture.
Make a thick thickened milk batter.
Coat kababs in this batter.
Heat oil in a pan and deep fry all kababs in it.
Serve them hot.

Read more »

Vegetable Kebab

Ingredients:


 
2 potato (alu)

1 cup cottage cheese (paneer)

1 cup cauliflower (phool gobi)

1 cup cabbage (patta gobi)

2 green chilly (hari mirch)

1 tbsp coriander (dhania patti)

1/4 tsp azinonotto powder

1 cup refined flour (maida)

1/2 tsp red chilly powder (lal mirch)

oil for frying

1 tbsp clarified butter (ghee)

1 tsp salt (namak)


How to make vegetable kebab :
Boil, peel and grate potato.
Grate paneer also.
Finely chop dhania and hari mirch.
Grate both the gobis.
Heat oil in a pan and fry both gobis with azinomotto powder.
After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
Remove it from the flame and let it cool.
Make small balls of the mixture and keep aside.
Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
Heat oil in a pan.
Dip all the balls in maida batter and deep fry them until they turn golden brown.
Serve them hot.

Read more »

MUSHROOM CURRY

Ingredients:


 
Mushrooms-250gm

Onion-1 sliced

Garlic-2 cloves

Potato-1 cut into small cubes

Mustard paste-2 tbsp

Poppyseeds paste-1tbspn

Green chillies

Mustard oil



Preparation:

Cut the mushrooms into slices.
Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.
Set them aside.Similarly fry the sliced potatoes and keep aside.
Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.
Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.
When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste.
Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.
Serve with rice or chapati.

Read more »

MUSHROOM MAGIC

Ingredients:


 
200 gms Fresh Mushrooms cut into quarters

1 1/2 inch ginger chopped very fine

4-5 cloves of garlic chopped finely

1 tbsp oil

1/4 tsp cumin seeds (jeera)

1/4 tsp red chilli powder

Salt to taste



Preparation:

Heat oil in a pan and add jeera to it.
When it starts spluttering add the chopped ginger - garlic and stir over high heat for 5 secs.
To this add the mushroom quarters and red chilli powder and salt and stir over high heat rapidly for 3 - 4 mins.
When the water given out by the mushrooms evaporate,off gas and empty it into a bowl immediately so that the heat from kadai doesnt overcook the mushrooms and make it soggy.
Serve hot as a snack or as an accompaniment with omlettes.

Read more »

Mushroom Masala

Ingredients:


 
2 medium finely chopped onions

2 medium chopped tomatoes

1/2 lb. diced mushrooms

6 slit green chili peppers

4 cloves

1 small stick cinnamon

1 teaspoon red chili pepper

1 teaspoon ground cumin powder

1/2 teaspoon turmeric powder

1 tablespoon garlic paste

1 cup cooking oil

1 tablespoon fenugreek leaves (crushed methi leaves)

How to make mushroom masala:


Warm oil, add cloves and cinnamon. When oil simmers, add onions.
When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.
When the masala is thoroughly fried, and oil comes up, add tomatoes and green chili peppers.
Stir thoroughly, then add diced mushrooms. Cook on low heat for 5-7 minutes.
Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapattis or puri.
Serves: 6

Read more »

MAKAI NA BHARTA

Ingredients:


 
1 tsp coriander powder

1 tsp turmeric powder

1 kg fresh corns

1 tsp red chilli powder

2 tblsp oil

3 medium tomatoes

1/2 tsp garam masala powder

3 medium onions

1/2 tsp cumin seeds

6 - 7 green chillies

salt to taste

coriander leaves cut for garnish


How to make makai na bharta :

Boil the whole corn, take off the niblets and grind it coarsely in a blender.
Take off and finely cut the onions.
Wash and cut the tomatoes.
Wash and cut the green chillies.
Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
Mix in cut onions and stir fry till light brown.
Mix in cut green chillies and stir fry for 1/2 minute.
Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
Stir fry for few seconds and mix in cut tomatoes.
When tomatoes are cooked mix in corn, salt and little water.
Stir fry for another 5-10 minutes.
Serve hot decorated with cut coriander.

Read more »

Veggie Corn Raita

Ingredients:


 
Cauliflower

green peas

boiled potatoes

onion

boiled sweet corn

carrots

french beans

strained curd

sugar and salt as per taste

green chilly

curry leaves

mustard seeds

cooking oil


Preparation:

Cut all the vegetabels in big pieces and boil and strain them and keep aside.
heat some oil in a pan and add mustard seeds curry leaves and greenchilly in to it after it heats up add the strained curd in it & then add salt & sugar to taste.
Then add all the boiled vegetabels into it.
Garnish with finelychopped coriander leaves.
This can also beeaten as a vegetale dish with chapatti & it is a low calorie healthy nutritious food.

Read more »

PUMPKIN CAKE

Ingredients:

   
2 cup Pumpkin (Kadhu)

3 cup Sugar

1 cup Oil

3 Eggs


3 cup Fine Wheat Flour (Maida)

1/2 tsp Salt


1/2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cloves Powder (Lavang)

1 tsp Cinnamon Powder (Tuj/Dalchini)

1 tsp Nutmeg Powder (Jaiphal)


How to make pumpkin cake recipe:

    * In a blender, add pumpkin, sugar, oil and eggs.
    * In a bowl sift flour, salt and baking powder and baking soda.
    * Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
    * Pour the mixture in a wax paper lined 8" pan.
    * Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
    * When done take it out with the help of a knife and dust with powdered sugar.

Read more »

RAINBOW CAKE

Ingredients:

   

1 pkt jelly raspberry

1 pkt jelly lime

1 pkt jelly lemon

1 pkt jelly orange

1 pkt jell s trawberry

2 1/2 cups cold water

5 cup boiling water

1 cup whipped cream


How to make rainbow cake:

    * Dissolve each packet of jelly-gelatin separately in one cup boiling water.
    * Now add 1/2 cup cold water to each of them.
    * Chill raspberry gelatin until very thick.
    * Smoothly line sides of a 9 inch spring form pan with wax paper.
    * Cut to extract 3 inches above the pan.
    * Whip the raspberry gelatin until fluffy.
    * Now spoon this mixture into the pan.
    * Chill the pan in the refrigerator until sat but not firm.
    * Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.
    * Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.
    * Now take the chipped cream and spread over the top and sides of the cake.
    * The rainbow cake is ready.

Read more »

WALNUT PALM CAKE

Ingredients:

   

1 cup butter

2 tsp vanilla

3 cup sugar

3 cup flour

1 cup finely chopped walnuts

1/4 tsp salt

5 eggs

1 cup milk

1/4 tsp baking powder

1/2 cup shortening



How to make walnut palm cake:

    * In a bowl beat the butter and the shortening very thoroughly till the mixture is creamy.
    * Then add sugar 1/2 cup at a time and beat till very light.
    * Now add eggs one at a time beating thoroughly after each addition.
    * Now add 2 cups flour alternately with milk and vanilla.
    * Finely add 1 cup flour containing salt and baking powder.
    * Add in the finely chopped walnuts.
    * Pour this mixture in a pan which has been lightly greased and flour.
    * Bake this pan in cold oven on middle shelf and turn on the oven to 350 degrees F.
    * Let the pan baked for 1 1/4 hour and then take out the pan from the oven and let the cake cool in the pan on wire rack.

Read more »