Ingredients:
Boiled and Cubed Potatoes- 2 Cubed Paneer- 250 Grams Boiled and Cubed Yam- 2 Cup Cubed Cucumber- 1 Cup Cubed Tomato- 1 Cup Cilantro- 1 TBSP Cumin Seeds- 1 TSP Lemon Juice- 1 TBSP Cumin Powder- 1 TSP Salt to Taste Red Chili Powder- 1 TSP Oil- 1 TSP Chopped Green Chili- 1 Recipe: Heat oil in a pan. Add cumin seeds, potatoes, yam, and paneer. Add salt, cumin powder, and red chili powder. Stir well and cook for 2 minutes. Turn off the gas and add cucumber, tomatoes, cilantro, and lemon juice. Mix well and serve hot.
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Ingredients:
Samo Rice- 1 Cup Water- 4 Cups Potatoes- 2 Chopped Carrot- 1 Cup Green Chili- 2 Cumin Seeds- 1 TSP Salt to Taste Paneer- 1/2 Cup Tomato- 1 Oil- 1 TBSP Chopped Cilantro- 1/2 Cup Grated GInger- 1 TBSP Recipe: Heat oil in a vok. Add cumin seeds. Add slit green chili and grated ginger. add chopped tomato. Add diced potatoes and diced carrots. Add salt. Add a little water. Cover and cook for 7- 10 minutes on medium heat. Once potatoes and carrots are cooked, add rice and 4 cups water. Then cook it until rice is cooked. Add cilantro and serve with dahi or raita. Ingredients: Whipping Cream- 500 mL Chopped Fruits (Banana, Mango , Strawberry, Pineapple, Grapes, etc.)- 4 Cups Sugar- 1/2 Cup Recipe- Whip your cream until fluffy. Add sugar and add fruits, Then gently fold together. Refrigerate for at least 2 hours before serving. Ingredients:
Singhada Flour- 2 Cup Almond Milk- 1 Cup Banana- 1 Sugar- 1/2 Cup Chopped Fruits ( Strawberry, Pineapple, Blueberry, etc.)- 1/2 Cup Oil to Shallow Fry Recipe- Mash your banana. Add singhada flour and sugar to your banana. Add chopped fruits. Heat oil in a non- stick pan. Take one scoop of material and pour it into your pan. Cook on medium heat. Cover pan and cook for about 2-3 minutes. Then flip your pancake and cook for another 2 minutes. And you can serve with fruit cream. See the Fruit Cream recipe. Ingredients: Boiled and Mashed Potatoes- 6 Cilantro- 2 TBSP Grated Ginger- 2 TBSP Chopped Green Chili- 1 TBSP Singhada Flour- 2 TSP Almond - 15 Cashew - 15 Salt To Taste Oil To Shallow Fry Grated Radish- 1 Bowl Curd- 5 Cups Black Pepper Powder- 1/2 TSP Red Chili Powder- 1/2 TSP Cumin Powder- 1 TSP Tamarind Chutney- 1 Cup Recipe: Make a powder out of your almonds in a mixer. Make a powder out of cashews in a mixer. Put them aside for later use. Boil and mash your potatoes to the point where there are no lumps remaining. Add salt, half of your red chilli powder, black pepper powder, and cumin powder. Add cilantro, singhada flour, cashew and almond powder. Add grated ginger and chopped chili. Now mix it properly so that all the ingredients are mixed. Now grease the palm and fingers of your hand with some oil. Now take some of the mixture and form them into balls. After that, you may flatten the balls you've formed. Now shallow fry them in a pan on both sides until crisp.
To Serve: Mix curd, salt, red chili pepper, black pepper powder, and cumin powder. Place your tikki's in a plate and top with curd, tamarind chutney, and grated radish. And serve hot. Soup Ingredients:
Tomatoes- 6 Ginger-2 TBSP Carrots- Half Cup Chopped Green Chili- 1 Chopped Salt to Taste Sugar- 1 TSP Black Pepper Powder-Half TSP Oil- 1 TSP Cream to Decorate Cilantro To Garnish Recipe: Heat oil in a pressure cooker. Add chopped ginger, green chili. Then add chopped carrots and chopped tomatoes. Add one glass of water and pressure cook it. Now blend the mixture with a blender or mixer. Then strain it with a strainer and add salt, black pepper powder, sugar and cook it till it boils for approximately 7-10 mins. Pour it into a bowl and garnish with cream and cilantro. Flavoured Paneer: Ingredients: Milk- 1 Litre Lemon Juice- 1 TSP Crushed Red Chili- 1 TBSP Salt- Half TSP Black Pepper Powder- Half TSP Recipe: Boil milk. Once it is boiled turn off the gas and add lemon juice. You will see that it is curdled and let it stand for 10 minutes. Then strain it to separate the curds and mix in your crushed red chili, salt, and black pepper powder. Put this into a cheese cloth and then drain whey. Collect the cheesecloth together tightly and place it on a plate. keep a heavy weight on top of the cheese cloth and keep it there for atleast an hour. Refrigerate the paneer and before serving, cut in finger sized shapes to serve with your soup. It can be stored in your refrigerator for 1 week. Ingredients
Sabu dana – 1 cup Potatoes – 2 medium Peanuts – ½ cup Curry leaves – 4-5; chopped Cilantro – 1 tbsp; chopped Cumin seeds – 1 tsp Oil – 1 tbsp Salt & cumin powder as per taste Lemon juice – 1 tsp Recipe Soak sabudana for at least 2 hours in cold water. Then drain it in a strainer Cut potatoes in long slices In a pan, heat Oil, shallow fry potato slices on both sides, take them out. Now in same oil, shallow fry peanuts & once done take them out. Don’t overcook them. Now in same pan, add cumin seeds, curry leaves. Add salt & cumin powder. Add potatoes & peanuts & then add strained sabudana. Mix it gently & add cilantro. Pour 1 tsp of lemon juice on it & enjoy eating. Ingredients
Raw mangoes; peeled & sliced – 2 Mint leaves; chopped – 1 cup Cilentro; chopped -1 cup Ginger; sliced – ¼ cup Salt – to taste Recipe Mix all above ingredients in a mixer. Now dip is ready for vrat food. Enjoy with lots of different kinds of food. Ingredients
Boiled potato -1; chopped Singhada ka aata – 1 ½ cup Dahi (Curd) – 1 cup Grated ginger – 1 tbsp Chopped green chilli – 1 Chopped carrots – 1 cup Chopped cilantro – 1 tbsp Salt & cumin powder as per taste Water as required Oil to shallow fry Recipe Mix all above ingredients except water & oil. We need the material to be like thick batter for cakes. In a non stick pan, spray some oil. Now take batter & pour 1 spoon at a time. Make them small like tikkis. Cover the top & cook for 2-3 min on medium heat. Now turn the side. Cook on both sides. Serve with mango chutney or coriander chutney. See my recipe for mango chutney |
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