Dry Chana Dal

 DRY CHANA DAL
DRY CHANA DAL

Ingredients:
2cups Chana Dal (Presoaked two Hours in 4cups water)
1tsp. Turmeric powder
2tsp. Cooking oil
1tsp. Cumin seeds
2 Cloves
½ cup Tomatoes Chopped
2 mild Green Chilies
1tsp Ginger Julienne
Salt to taste
1tsp. Lime juice
2tbsp. Fresh Coriander leaves for Garnish
Method:
Wash 3-4 times presoaked Chana dal and Pressure cook with salt and water. After one pressure cook for 3minutes more. Remove and heat oil in the pan, add cumin and clove, Sauté till cumin are brown and mustard seeds start to pop, add turmeric and green chilies, ginger and tomatoes. Fry for two minutes and add Boiled Chana dal. Mix well and Cook for 5minutes. Add lime juice and garnish with fresh coriander.

Crazy Cup Cakes

CRAZY CUP CAKES
CRAZY CUP CAKES

CRAZY CUP CAKES-
INGREDIENTS-
125 gm. Self-rising flour
125gm. Chocolate flavor cake flour
2tsp. Baking Powder
180 gm. sugar
6tbsp. Butter or cooking oil
1tsp. Vanilla essence
4tbsp.yogurt
220ml. water
METHOD-
Preheat oven 180 degree C and line the tray with mini muffin case. Sift the flour and baking powder into large bowl. Mix separates all the remaining ingredients with the help of hand blender. Add flour slowly into this and blend well. Spoon the mixtures into cases. Bake in the oven for 10minutes. Cool it on wire rack before Icing. Use Butter cream icing and some edible decoration for making this interesting.

easy recipes
easy recipes

Quick and Easy Carrot Halwa

QUICK AND EASY CARROT HALWA-
QUICK AND EASY CARROT HALWA-

QUICK AND EASY CARROT HALWA-
Carrot Halwa takes time to cook, I have tried to cook this in Rice cooker to save time, and voila it comes out so well, here is my recipe of Carrot Halwa.

INGREDIENTS-
4cups carrots, finely grated
11/2cup milk
1cup Khoya (Dried full cream milk or use milk powder)
11/2 cup sugar or to taste
2tbsp. Ghee or butter
10 Almonds sliced
10 Cashewnuts
1tsp. Cardamom powder
(You can use nuts of your own choice)
METHOD-
Heat a pan with 2tbsp. ghee or butter and Put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Transfer this in Rice cooker and cook this 12minutes once it starts thickening add sugar and stir. Cook 10 minutes more for further thickness. Heat remaining ghee in a pan, roast all nuts light brown and add Khoya, cardamom powder and stir continuously till the ghee separates from the mixture. Mix it with carrot and cook 2 minutes more and serve this delicious Halwa.
Note- If you are using milk powder than mix milk powder with little milk and make dough. Steam this dough for 7 minutes and use in place of Khoya.

Tangy Tomato Tarts

TANGY TOMATO TARTS
TANGY TOMATO TARTS

TANGY TOMATO TARTS
INGREDIENTS-
2 sheets of frozen puff pastry
4-6 plum tomatoes chopped
1/2cup mozzarella cheese
2tbsp.Basil leaves, finely chopped, few extra for garnishing.
2tbsp.frozen sweet corn
1/2tsp lemon juice
Salt & pepper
2tbsp olive oil.
METHOD-
Preheat oven 350 degree. Cut the pastry sheet into square or round shape with cookie cutter. Mix tomatoes, corn basil leaves, lemon juice, salt and pepper. Arrange all rounds in to tart dish, prick with fork, spread cheese first than top with tomato‘s mix. Brush with oil. Bake 20 to 25min. cool it on wire rack. Garnish with basil leaves and serve.

Pesto Stuffed Paneer Pakora

PESTO STUFF PANEER PAKORA
PESTO STUFF PANEER PAKORA

PESTO STUFF PANEER PAKORA-
INGREDIENTS-
250 gram cottage cheese
2tbsp. pesto sauce (Freshly grounded basil leaves with pepper salt oil and pinenuts)
Oil for frying
For batter-
2cup fine chickpea flour
1tsp.Red chili powder
½ tsp. Turmeric powder
Salt to taste
1tsp. Ginger paste
METHOD-
1-Wash and cut Cottage Cheese into two inch pieces. Slit each piece into half leaving one edge for filling.
2- To make Pesto Sauce, blend together basil leaves, nuts, salt, and pepper. Pour in oil slowly while still mixing.
3-To make batter mix gram flour with ginger paste, red chilli powder, turmeric powder and salt. Add required amount of water to make a batter of coating consistency and keep it aside for 15 minutes.
4-Spread Pesto sauce into the slit of each Cottage cheese piece.
5-Heat sufficient oil in a fry pan dips each piece of cheese in the batter and deep fry on medium heat till crisp and golden brown. Serve hot with sauce.

Yummy Penne Pasta

YUMMY PENNE PASTA
YUMMY PENNE PASTA

YUMMY PENNE PASTA

Ingredients:

4 cups pasta (penne)

1 tbsp. cracked black pepper

2 cups milk

3 tbsp. plain flour

30 gm. butter

1 tbsp. Oregano

1 cup broccoli florets

1/4 cup sun dried tomatoes

2 tbsp. grated cheese (parmesan)

Salt to taste

1 tbsp. olive oil basil flavored

Fresh basil leaves

Method-

Cook the pasta in boiling water with some salt. Drain and set aside.

Sprinkle a pinch of salt on the broccoli and steam cook for 3 minutes.

Heat the butter in a pan adds plain flour and cook for 1min. add milk gradually, while stirring and ensuring there are no lumps. Set aside.

Heat olive oil, add oregano, broccoli and sun dried tomatoes to the pan – cook for a further 2minutes on medium heat.

Add white sauce and boiled pasta, stir, add salt to taste, add pepper and cheese.  Remove from fire, mix well and serve hot. Garnish with fresh basil.

(Serve hot and sprinkle the grated cheese on top if you wish.)

Moong Dal Tempura

MOONG DAL TEMPURA
MOONG DAL TEMPURA

MOONG DAL TEMPURA

INGREDIENTS-

1cup Yellow Moong dal soaked & grind(Yellow Lentil)

½ cup tempura flour

2   Medium potatoes, boiled & cubed

2   Medium green chiliesChopped

1 inch ginger grated

2tbsp. Fresh coriander, finely chopped

1   tsp. coarsely ground powder of dry coriander & carom seed

1   Pinch of asafetida

Salt to taste

3   Cups oil for frying

METHOD-

Take a bowl and mix the flour with the ice water. Add remaining ingredients except oil. Mix well, heat oil in a pan, drop the batter with spoon and fry them till golden brown. Serve with Sauce & mint dip. Enjoy.