myad

Wednesday, 11 October 2017

Wheat Flour Gram flour

Wheat Flour Gram flour
Ingredients
½ cup gram flour
½ cup wheat flour
¾ cup boora sugar
½ cup ghee
2 tablespoons semolina
1 tablespoon finely chopped almonds
1 tablespoon finely chopped cashew nuts
1 tablespoon finely chopped pistachios
1-2 tbsp edible gum (small pieces)
¼ teaspoon Cardamom Powder
Method (How to make gond ke laddu with aata and besan)
Heat 2 tbsp ghee in the kadhai and fry  the gum on low flame till puff and double in size. Take it out from the kadhai.
Put the chopped dry fruits in the same pan and fry it until it becomes light pink.
Put the remaining ghee in the kadhai and put the semolina, wheat flour and gram flour and fry it on low flame till it becomes golden brown.
Mix the roasted nuts, fried gum into to the aata.  If the pieces of gum are large, then break it slightly with the help of spatula.
Allow the mixture to cool down, mix the  boora sugar, and cardamom powder, with the help of hands.
Make small little laddus of your choice, when the laddus becomes completely cold, keep it in the air tight container.
This laddoo can be kept for 2-3 months.

Wednesday, 4 October 2017

Curd Sandwich for breakfast

Curd Sandwich for breakfast

Ingredients
8 slices of bread
500 g fresh curd
½ cup finely chopped cabbage
½ cup finely chopped green capsicum
½ clove curry garlic
½ tsp black salt
½ tsp black pepper
1 tbsp of green coriander chopped
1 tbsp finely chopped mint
Sandwiches butter or ghee

Method (How to make curd sandwich)
Put the curd in a muslin cloth and squeeze the water, then hang it for half an hour, so that all the excess water gets drained out.
Mix all the vegetables in the curd, add the salt and pepper and mix well.
Spread the filling of the curd on one side of the bread and close it with the second bread.
Apply butter on both sides of the bread, make a sandwich in sandwich maker or on the tawa and cook until the golden brown and crispy from both side.
Serve with Tomato Sauce.

Friday, 22 September 2017

Shakarkand ki kheer – Sweet Potato Kheer

 Shakarkand ki kheer – Sweet Potato Kheer

Ingredients (For 4 servings)

  • 3-4 medium sized sweet potato
  • ½ litre of milk
  • ½ cup sugar
  • 1 teaspoon ghee
  • 1 tablespoon finely chopped almonds
  • ¼ teaspoon Cardamom powder


Method (how to make kheer with shakarkand)

Wash sweet potato well and peel it, then grate it.

Put one spoon of ghee in a pan, heat it, add grated sweet potato and roast it for two to three minutes.
Add milk and cook the milk until the sweet potato cook and  half of the milk is evaporate.

Add sugar, chopped almonds, cardamom powder and mix well switch off the flame and let it to cool down.
Serve and enjoy the delicious kheer.

Thursday, 21 September 2017

Crispy and Spicy Potato Fry for fast

Crispy and Spicy Potato Fry for fast


Ingredients

  • 4-5 boiled potatoes
  • ¼ cup chest nut flour
  • 1 tablespoon ghee or oil
  • ¼ tsp salt (rock salt)
  • ¼ teaspoon roasted cumin powder
  • 1-2 green chilies finely chopped
  • ½ teaspoon red chilly flacks
  • ¼ cup finely chopped green coriander
  • ¼ teaspoon spoonful finely chopped ginger
  • ½ lemon juice

Method (how to make crispy and spicy fry potatoes for fasting)



Peel the boil potatoes and break into small pieces.

Heat oil or ghee in the kadhai, put green chilli and ginger and fry it for a few seconds.

Add flour and sauté for few seconds, add potatoes and mix well, add salt, chilli powder  and cumin powder to the potatoes and fry them on a low flame for 2-3 minutes.


Add coriander leaves and sauté for 1 minute, switch off the flame.

Mix lemon juice and mix well.


Garnish with coriander leaves and serve with tea.

Tuesday, 19 September 2017

Potato Dahivada For Navratri Fast

Potato Dahivada For Navratri Fast


Ingredients
  • 3-4 medium size boiled potatoes
  • ½ cup shinghada or kuttu flour
  • 1 tsp sendha salt
  • ½ tsp grated ginger
  • ½ tsp roasted cumin powder
  • 1-2 green chillies (finely chopped)
  • 1 tbsp chopped coriander leaves
  • ¼ tsp pepper powder
  • ¼ tsp red chilli powder
  • Oil for frying
  • 1 tsp sugar
  • 500 gram curd
Method(How to make potato dahi vada for fasting)
Mash or grate boiled potatoes, add flour, half of the salt, pepper powder, green chillies, coriander leaves, grated ginger and mix nicely to make soft dough.
Heat oil in a pan, Make small lemon size ball with the potato mixture flatten them in your palm and put in the hot oil, fry the vada on medium flame till light brown from the both sides.
Beat the dahi nicely add sugar, and salt put all vada in the dahi, sprinkle chilli powder, salt and roasted cumin powder.
Garnish with coriander leaves and serve.

Wednesday, 6 September 2017

Potato Nuggets

Potato Nuggets

Ingredients
  • 4 medium size boiled potatoes
  • 1 cup bread crumbs
  • ½ cup corn flour
  • 1 tsp mixed herbs
  • 1 tsp chilli flacks
  • ½ tsp pepper powder
  • 1 tsp grated garlic
  • 1 cup grated cheese (mozzarella or processed)
  • Oil for frying
  • Salt as per taste




Method (How to make Maccain style potato nuggets at home)

  • Mash or grate potatoes nicely, add half of the bread crumbs and half of the corn flour.
  • Add all spices and salt, add grated cheese and mix well with hand, add tsp oil and mix. Cover the potato mixture and keep inside the fridge for ½ hr.
  • Make small small balls with mixture.
  • Add water in the corn-flour and make paste.
  • Dip one ball in the corn-flour mixture and roll over the bread crumps and keep aside make all nuggets with the same manner and keep in the fridge for 1 hr.
  • Heat oil in a deep pan and fry nuggets in hot oil till brown and crispy.
  • Serve hot potato nuggets with tomato sauce or with green chutney.

Wednesday, 30 August 2017

Dhaba Style Paneer Masala

Dhaba Style Paneer Masala


Ingredients(for 4 servings)
  • 200 gram fresh paneer
  • 100 gram curd
  • 2 medium size onion finely chopped
  • 2-3 tomato (pureed)
  • 1 tbsp ginger garlic paste
  • 1-2 green chillies slit
  • 1 tsp roasted gram flour
  • 1 ½ tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • ½ tsp kashmeeri red chilli powder
  • ½ tsp cumin powder
  • 1 tsp kasoori methi
  • 2 tbsp ghee or butter
  • 2 tbsp oil for frying paneer
  • 2 bayleaves
  • 1 -1 big and small cardamom
  • 3-4 cloves
  • 10-12 black pepper
  • 1 inch cinnamon
Method (How to make dhaba style paneer masala at home)
  • Heat oil in pan and shallow fry paneer cubes till light golden from all sides.
  • Remove the oil from the pan and add ghee, add whole spices and fry for few seconds.
  • Add chopped onion and fry for 2-3 min add ginger garlic and fry for 1 minutes add curd and cook for 2-3 min or till water evaporate.
  • Add coriander powder, turmeric, salt, cumin powder, red chilli powder and fry till oil separate.
  • Add tomato puree and cook till water evaporate and oil separate.
  • Add one cup water and paneer cubes and cook for 5 min on low flame, add garam masala and mix well. Switch off the flame .
  • Garnish with chopped coriander leaves and ginger juliennes serve with nan, chapati or with rice.