Avocado salad

Avocado salad

Ingredients (for 2-3 servings)

for the salad

1 large fresh avocado

1 medium tomato

1 medium onion

1 green chili

1 medium cucumber

1 tsp coriander leaves

for the dressing

4 to 5 tbsp full fat yogurt

½ tsp lemon juice

¼ tsp black pepper powder

a pinch of red chili powder

½ tsp roasted cumin powder

salt as required

Method (How to make avocado salad)

Whisk the yogurt till smooth, Add chilli powder, pepper powder, cumin powder and salt and mix well.

Peel and chop the cucumber chop the onion, tomato and green chilli too. Slice the avocado and then remove the large seed with a spoon scoop the flesh.

Chop the avocado and keep a few slices for garnish.

Mix all chopped vegetables in a mixing bowl.

Add  the prepared yogurt dressing and gently toss the salad.

Garnish with chopped coriander leaves and a few avocado slices.

Serve the avocado salad immediately.

Stuffed Corn Tikki

Stuffed Corn Tikki

Ingredients (for 3-4 servings)

for the corn stuffing:

1 medium corn cob, steamed

1 to 2 green chilies, finely chopped

½ tsp chaat masala

4 tsp chopped coriander leaves

1 tsp finely chopped ginger

1 tsp lime juice

salt as required

for the outer cover:

3-4  medium (boiled)

1 to 1.5 tbsp bread crumps

¼ tsp red chili powder

¼ tsp cumin powder

¼ tsp coriander powder

salt as required

oil for frying

Method (How to make stuffed corn tikki at home)

for stuffing

Remove the corn kernels with a knife and  steam or boil the corn cob till the kernels are tender and cooked well and coarsely grind after cool down and keep aside.

Take the grind corn kernels in bowl and  add chopped ginger, chopped green chilies, coriander leaves, chaat masala, red chili powder, lime juice & salt mix.

for outer  cover

Peel and mash the boiled potatoes with potato masher.

add bread crumps, cumin powder, coriander powder, red chili powder and salt. mix and then make equal sized balls from the mixture.

Take one ball and flatten it on your palm. place a tsp of the corn stuffing in the center. Bring the edges in the center and cover the stuffing.

Shape with your palms into tikkis. Make all the patties this way.

Heat oil in a tava or frying pan till medium hot place the stuffed corn patties in the medium hot oil.

turn over gently with a spatula and fry form other side. Till golden color and crisp texture.

Remove corn patties on a paper kitchen napkin.

Serve stuffed corn tikki hot with coriander chutney or tomato sauce.

Green Coconut Chutney Sandwich

Green Coconut Chutney Sandwich

Ingredients (for 3-4 servings)

For chutney

1 cup green coriander (roughly chopped)

¼ cup fresh grated coconut

1 green chilli

½ tsp sugar

Salt as per taste

For sandwich

10 brown bread slices

2 tbsp salted butter

Method (How to make chutney sandwich at home)

Mix chutney ingredients and grind using some water and keep aside.

Apply butter on the bread.

Then apply one tsp chutney on the bread, cover with another bread.

Cut as desire shape.

Serve chutney sandwich  with tea or coffee.

Instant Wheat Flour Dosa

Instant Wheat Flour Dosa

Ingredients (3-4 servings)

1 cup wheat flour (aata)

¾  cup  Rice flour

½ cup sour curd

½ tsp mustard seeds

½  tsp cumin seeds

10 curry leaves

2 small green chillies (finely chopped)

½ cup finely chopped onion

1 tbsp coriander leaves (finely chopped)

Salt as per taste

Oil for frying

Water as required

Method (How to make instant wheat flour dosa at home)

Mix 2 cup water into the ½ cup sour curd and whisk properly.

Mix wheat flour, rice flour, green chilli and salt in a large bowl.

Add water and curd mixture slowly.

mix until smooth and thin batter having pouring consistency like rava dosa batter. There should not be any flour lumps in the batter and it should not be thick.

Heat 1-teaspoon oil in a small tempering pan over medium flame. When oil is medium hot, add mustard seeds, cumin seeds and curry leaves. When mustard seeds start to crackle, remove pan from flame and pour prepared tempering over batter.

Stir and mix it with batter.

Heat a non-stick dosa tawa over medium flame.

Drizzle 1/2 tsp oil over tawa. Stir the batter and pour approx. 1/2 cup batter from 3-4 inches height on the tawa in a circular motion starting from center to the edges. Try to cover entire surface of tawa with batter with small holes/gaps in between here and there. The gaps will allow steam to escape and make it crispy. Do not spread the batter like normal dosa. Drizzle 1-tsp oil around edges of batter and cook until bottom surface turns golden brown and edges slightly rise upward ( it will take approx. 2-minutes to reach this stage).

Flip it using spatula. Cook until it turns light golden brown from both side. Transfer to a serving plate. Repeat the process from remaining batter. Stir the batter well before making each dosa to maintain consistency.

Serve hot with green or coconut chutney.

Mango Pudding

Mango Pudding

Ingredients (for 3-4 servings)

2 fully riped mango

3 tsp Gelatin

1/3 cup sugar

1 cup milk

½ cup water

Method (How to make mango pudding at home)

Peel and chopped mango in cubes. Blend mango in a blender until smooth puree. Leave puree in jar.

Heat water in saucepan until it starts to boil and then switch off the flame take it away from heat.

Sprinkle gelatin over water surface and stir constantly using wired whisk so that there are no lump formations.

Add sugar and stir until it dissolves completely.

Add prepared sugar-gelatin mixture and milk in blender jar having mango puree. Blend until all ingredients are mixed well and smooth.

Pour it in serving bowls and place it in refrigerator for at least 2 hours  before serving.

Garnish with your favourite fresh fruits or dry fruits and serve chilled.

American Chopsuey

Ingredients (for 3-4 servings)

1 packet Noodles

½ cup beans (chopped)

½ cup carrot (thinly chopped)

½ cup capsicum (chopped)

½ cup cabbage (chopped)

2 medium onion (finely chopped)

7-8 garlic cloves (finely chopped)

½ inch ginger (finely chopped)

1 tsp soya sauce

1 tsp chilli sauce

1 tbsp tomato sauce

5 tbsp corn flour

2 tsp vinegar

2 tsp sugar

2 tbsp oil

¼ tsp black pepper powder

Oil for frying noodles

Salt as per taste

Water as required

Method (How to make American choupsey at home)

Boil 6 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it start boil, add dried noodles, 1/2 tablespoon oil and 1/2 teaspoon salt. Boil until noodles are soft, it will take around 4-5 minutes. Stir occasionally in between. Turn off the flame drain excess water. Wash with cold water to remove excess stickiness.

Take the boiled noodles in a large bowl, sprinkle 2 tablespoons corn flour over it and toss gently. Spread them on a large plate and again sprinkle 1-2 tablespoon corn flour over it. Let them dry at room temperature for at least 30 minutes to remove excess moisture.

Heat oil in a deep kadhai or pan deep fry boiled noodles till crispy and keep aside.

Dissolve 2 tablespoons corn flour in 1/2 cup water and keep aside.

Boil carrot and French beans with a pinch of salt in water over medium flame for 3 minutes. Drain water and transfer them to a plate. Keep them aside.

Heat 2 tablespoons oil in another pan over high flame. Add chopped ginger and chopped garlic and saute for few seconds.

Add onion and capsicum, saute for 3-4 minutes.

Add boiled vegetables, cabbage and saute for 3-4 minutes. Add soy sauce, chilli sauce, sugar, vinegar, tomato ketchup, black pepper powder and salt.

Mix well and cook for a minute.

Add 2-cups water and bring it to boil. When it starts to boil, reduce flame to low and cook for 3 minutes.

Add dissolved corn flour and mix well.

Stir and cook over medium flame until sauce turns thick, darker in color and coats the vegetables for approx. 2-3 minutes.

Turn off the flame. Place crispy fried noodles on a serving plate and pour prepared vegetable sauce mixture over it.

Veg American Chopsuey is ready to serve.

Tea Punch

Tea Punch

Ingredients (For 3-4 servings)

3 cup water

1 tsp tea leaves

8-10 mint leaves

½ cup orange juice

2 tbsp lime juice

6 tbsp sugar

Lemon and orange slices for garnishing

Method (How to make tea punch at home)

Boil 3 cup water with 1 tsp tea leaves, filter and discard the tea leaves.

Place mint leaves into a jug and pour boiling tea water over them, and wait for about 6-8 minutes. Remove and discard the mint leaves.

Add sugar and stir well until dissolved, then add the orange juice and lemon juice and mix well.

Pour in a serving glass and add 4-5 ice cubes, garnished with orange or lemon slices.

Serve chilled.

Chat Masala

Chat Masala

Ingredients
¼ cup roasted coriander

2 tbsp dried Mint Leaves powder  

½ cup Kashmiri red chilli (sun dried or roasted)
¼  cup roasted cumin seeds

¼ cup dry mango powder

1 tbsp pepper corn

¼ cup white salt

1 tbsp black salt
1 tbsp carom seeds (roasted)

5-6 clove

¼ tsp asafoetida

Method (How to make chat masala at Home )

Mix all ingredient and Powder all the ingredients in a grinder.

Store in an air-tight container.

Use as required.

Coconut Kheer

Coconut Kheer 

Ingredients (for 4 servings)

1 tender Coconut
1 liter full cream milk
½  cup sugar
1/4 tsp green cardamom powder
1 tbsp chopped almonds

1 tbsp chopped pistachios (pista)
10-12  strands saffron (Soak in 1 tbsp warm milk)

1 tsp ghee
 

Method (How to make Coconut Kheer)

Break coconut, and reserve the water in a glass.

Grate the pulp of coconut. Keep them aside.

Heat milk in a heavy bottom pan, bring it to boil. Boil on  medium and continue heating until  milk gets reduced to its half.

Heat ghee in a pan and fry coconut for few minutes or little brown.

Then, add grated Coconut to milk and stir it firmly until it again started boiling. Cook on low heat for about 15 mins.

Add sugar, cardamom, saffron milk, almonds and pistachios. Stir it well until the desire consistency  of milk,  turn off the heat.

Serve Coconut Kheer hot or let it get cool at room temperature.

You can also refrigerate Coconut kheer for 1 hour and serve it chilled.

Keywords: Tender Coconut Kachcha Nariyal Milk Festival sweets 

Anarse

Anarse      

Ingredients

3 cup rice

1 tbsp poppy seeds (khuskhus)

2 tbsp sesame seeds

2 sugar powdered

Ghee for frying

Method (How to make anarse at home)

To make anarsa atta, soak 3 cups rice in water for 3 days, draining the water every night and replacing it with fresh water.

Wash and drain water. Dry them on a thick soft cloth.

Grind the rice into powder and mix with sugar.

                                          

Add 2 cups powdered sugar to 3 cups rice powder and mix well, add lukewarm water little by little and mix to make a soft dough.

Make the small lemon size balls from this dough. Keep covered with a moist clean cloth.

Take a plastic sheet, sprinkle some poppy seeds and sesame seed on it.

Take the small lemon size ball and press over sesame and poppy seeds. Rotate and thin the ball into 4”size round with hands.

Mean while heat ghee in a frying pan.  Place the round piece in the ghee with the seeds side up. Fry the anarsa in it with poppy and sesame seed side up. Shallow fry till golden on low medium heat. Keep pouring the hot oil on the center of the anarsa so that it gets evenly brown.

Drain and keep aside to cool. Store in an airtight container after completely cooled and crisp.

 keywords: saawan ke pakwaan chawal aur till ka meetha rakhshabandhan ke pakwaan teej ke pakwaan 

Drumstick Curry

Drumstick Curry

Ingredients (for 3-4 servings)

7-8 fresh and soft drumsticks

1 cup potatoes cubes

3 large tomatoes finely chopped

½ tsp cumin powder

1 tsp coriander powder

½ tsp pepper powder

1 tsp turmeric  powder

½ tsp cumin seeds

2 tbsp mustard oil

salt to taste
2 tbsp coriander chopped

for paste

2 tbsp yellow mustard seeds

4-5 green chilies

6-8 garlic cloves

Method (How to make drumstick curry)

Heat oil in a thick pan and add  cumin seeds and wait till they splutter.

Add potato cubes and fry for few minutes, add the drumstick pieces, stir fry lightly till the potatoes are slightly brown and the drumsticks are glossy.

Add turmeric powder, salt, pepper, cumin powder, coriander powder and chopped tomatoes.
Stir fry the mixture for a couple of minutes or till tomatoes become soft, add mustard paste, add one cup water, and let it boil covered for about 10 minutes

Remove from the heat and Add the chopped coriander leaves.
 Serve hot with chapatti or steamed rice.

Moong Sprouts Sabji

Moong Sprouts Sabji

Ingredients (for 2-3 servings)

1 cup sprouted moong

2 small potatoes (boiled and cubed)

1 small tomato diced

1 medium onion finely chopped

½ inch ginger finely chopped

6 to 8 garlic finely chopped

1 green chilli finely chopped

½ tsp garam masala powder

½ tsp coriander powder

½ tsp cumin powder

½ tsp red chili powder

¼ tsp turmeric powder

a pinch of asafoetida

1 tbsp oil

1 cups water

2 tbsp chopped coriander leaves

salt as required

Method (How to make sprouted moong sabji)

Heat oil in a pan, add chopped garlic and ginger. stir few seconds and then add chopped onions, green chilies and of asafoetida. stir and saute till the onions become light brown, add the diced tomatoes and cook till soft.

Add coriander powder, cumin powder, red chili powder, turmeric powder and garam masala powder, Mix well.

Add sprouted moong stir again.

Add cubed potato, salt and water.

Cover and simmer till the moong sprouts are done.

Remove from the heat add chopped coriander leaves.

Serve hot with parathas.