MANGO CAKE TOPPED WITH MANGO SAUCE By Khushi Udhani INGREDIENTS FOR THE CAKE 1 1/4 cup Refined flour (maida)1 1/4 cup condensed milk1/3 cup white butter or makhan1 cup mango pulp1 tsp baking powder1 tsp baking soda1 tsp green cardamom powder or any essence FOR SAUCE Mango pulp 1/2 cupPowdered sugar 1 tbspFresh cream 2
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CRISPY MOZZARELLA ONION RINGS Crisp outside , cheesy inside…. By Khushi UdhaniINGREDIENTS Onions (cut into rings) – 2 big Mozzarella cheese (cut into strips) – 10-15 strips Salt to taste Black pepper as required Bread crumbs to coat Maida flour – 2 tbsp Corn flour – 1 tbsp Water to make batter Oil for deep frying
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HEALTHY EGGLESS MILLETS AND JAGGERY CAKE By Sikharam Valli INGREDIENTS:- Foxtail powder OR ragi powder – 1 1/2 cup Wheat flour – 1 1/2 cup Coco powder – 1 tbsp unsweetened Baking powder – 1 tsp Baking soda – 1/2 tsp Jaggery powder or cane sugar – 3/4 cup Curd at room temperature – 1/2 cup
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RED SAUCE PASTA INGREDIENTS Ripen Tomato – 3 big or 4 small Onion – 1 small very finely chopped Garlic finely minced – 1 tbsp Red chilli flakes – 1 or 1 ½ tsp or as per taste Pepper pwdr – ¼ tsp Olive oil + butter – 2 tbsp Mixed herbs or oregano –
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CRISPY SAUCY WATER CHESTNUT INGREDIENTS Water chestnuts – 250 gms [ cooked ones ] Olive oil – 1 tbsp Oil for deep frying Maida – 1 tbsp Cornflour – 1 tbsp Red chilli pwdr – 1/2 tsp Finely minced garlic – 1 tbsp Chilli sauce – 1 tbsp Soya sauce – 1 or 11/2 tsp
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PULIYOGARE / PULIYODHARAI / PULIKAICHAL INGREDIENTS Cooked rice as required [cook with salt and rice should not be mushy ] Tamarind – ¼ cup Asafoetida – ¾ tsp Jaggery – 1 tsp Turmeric pwdr – ½ tsp Oil /sesame oil – 1/4 cup Peanuts – 1/4 cup Mustard seeds – 1 tsp Urad dal +
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GULAB JAMUN PREMIX POWDER By Shweta Galinde Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. INGREDIENTS
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MEETHO LOLO [ LOLI ] / SINDHI SWEET ROTI By Disha Lahori INGREDIENTS 1 + 1/3 cup flour ½ cup powdered sugar ¼ cup clarified butter / ghee + ½ cup for roasting 1/8 cup chopped almonds, cashew nuts, pistachios ½ tsp cardamom powder Warm water to knead METHOD Mix all ingredients together in a
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METHI LADOO By Disha Lahori WINTER SPECIAL SWEET – A COMBO OF SWEETNESS AND BITTERNESS INGREDIENTS 50 gms methi dana powder / fenugreek seeds powdered 100 gms wheat flour 100 gms shingada / water chestnut flour 500 gms jaggery / gud 500 gms ghee / clarified butter 100 gms almonds grind into coarse powder /chopped
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EGGLESS RAINBOW COOKIES by Shweta Galinde INGREDIENTS [we are taking more quantity of ingredients as we need different colour- if making one colour cookie then reduce the quantity to half ] Butter – 250 gms Icing sugar / fine sugar pwdr – 1 cup Maida – 2 cup Corn flour – ¾ cup Oil –
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MIXED VEGETABLES SOUTH INDIAN STYLE INGREDIENTS Mixed veges – ½ kg or 5 cups chopped into medium size
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THAI RAW PAPAYA SALAD BY Aparna Mohidekar INGREDIENTS Raw Papaya (grated) – 1 cup Leeks OR spring onion greens (chopped) – 2 tbsp Spring onion sliced – 2 tbsp Coriander leaves – 2 tbsp Mint or basil leaves – 2 tbsp Lime juice – To taste Honey – 1 tsp Salt – to taste Dry chilly
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MACARONI SAMBAR INGREDIENTS Macaroni [ any shape ] – 1 cup Onion Finely Chopped – 1 Curry leaves – few Tomato Finely Chopped – 1 Oil – 1 tbsp Jeera or mustard seeds – 1/2 tsp Salt to taste Turmeric Powder ¼ tsp Sambhar Powder – 1 tbsp Coriander Leaves for Garnishing METHOD:- Heat the
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TULSI KADHA – HERBAL TEA By Sonu Shoree INGREDIENTS 15 – 20 leaves of tulsi 8 – 10 whole pepper corns 2 inch piece ginger (crushed) 2 cups water METHOD: Put all the ingredients in a pan and boil it till the water is reduced to half. Store it in the jar n have it
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KADHA FOR COLD AND COUGH: By Truly Delicious INGREDIENTS Black pepper 4-5 Elaichi 2 Cloves 4 or 5 Coriander seeds 2 tbsp Jeera 1tbsp Dalchini / cinnamon – 1 small piece Ginger 1 inch, Tulsi leaves 20 Mint leaves 20 2 sprigs lemon grass Turmeric – 1 tsp METHOD Grind all the following things in
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FRIED MOZZARELLA CHEESE STICK INGREDIENTS Mozzarella cheese – 250 gms Bread crumbs – ½ cup [ Use fresh bread crumbs – blend fresh bread slices in mixer ] Maida /APF – ½ cup Corn flour – ¼ cup Mixed herbs / oregano – ½ tsp Chilli flakes or pepper pwdr as required [optional ] Oil
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HOMEMADE MOZZARELLA CHEESE Recipe by Minakshi Shikhwal Made by Shweta Galinde INGREDIENTS Chilled milk from fridge – 1 ltr [ any brand or quality ] Vinegar – ¼ cup Salt as required [optional ] METHOD Keep the chilled milk on medium flame . Keep stirring . As soon as it becomes warm – you are
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NUTELLA COOKIES By Kajal Pahuja INGREDIENTS Nutella – ½ cup Maida / APF – ½ cup Curd at room temperature – 2 tbsp METHOD Preheat the oven at 180* Take all the ingredients in a mixing bowl. Mix well till a dough is formed . Transfer this to a piping bag with desired shape nozzle
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HOMEMADE PEANUT NUTELLA By Shweta Galinde INGREDIENTS Dark chocolate – 100 gms Peanuts – 50 gm Cooking oil without smell – 1 tbsp Unsweetened Cocoa pwdr – 2 tbsp Powdered sugar – 2 tbsp A tiny pinch of salt METHOD Dry roast the peanuts till golden brown ,don’t burn. Allow it to cool completely. Remove
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EGGLESS COLOURFUL ZEBRA CAKE INGREDIENTS [1 cup – 200ml ] Maida / APF – 1 ½ cup Sugar powderd – 3/4cup Vanilla essence – 1 tsp Oil – ¼ cup Thick curd – ½ cup [room temperature] Water – ½ cup [ room temperature ] Baking pwdr – 1 tsp Baking soda – ½ tsp Vinegar –
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COOKIES [Recipe by Asmita made by Vedika ] INGREDIENTS 1 cup Maida 1/2 cup besan 1/4 cup suji (rava) 1/2 cup powdered sugar 1/2 cup ghee Pinch of salt Pinch of cardamom pow. Pinch of baking soda [optional ] Almonds and pistachios finely chopped for toppings METHOD Take all the ingredients in bowl and mix
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MIX VEGETABLES PANEER CHEESE PARATHAS INGREDIENTS PREPARATION METHOD Divide the dough into equal balls. Roll the dough into small circle and place enough of mixture in the centre.. Bring the edges of the dough together in the centre and pinch it. Flatten this ball and roll into thick parathas by dusting dry flour. Heat the
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RED PASTA SAUCE RECIPE INGREDIENTS Ripen Tomato – 3 big or 4 small Onion – 1 small very finely chopped Garlic finely minced – 1 tbsp Red chilli flakes – 1 or 1 ½ tsp or as per taste Pepper pwdr – ¼ tsp Olive oil + butter – 2 tbsp Mixed herbs or oregano
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VEG JALFREZI INGREDIENTS · 100 gm potatoes · 100 gm cauliflower florets · 100 gm carrot · 100 gm mix bell peppers [red /yellow /green ] · 100 gm onions thinely sliced · 100 gm Paneer · 2 large tomatoes pureed · 1 large onion sliced · 1 tbsp chopped garlic · ½ tsp jeera
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STUFFED CHICKEN BREAST FRY BY SONU INGREDIENTS FOR STUFFING · Olive oil + butter – 1 tbsp · Finely miced garlic – 1 tbsp · Finely chopped palak/spinach – 1 cup · Grated paneer – ¼ cup · Salt and pepper to taste · Finely chopped coriander leaves – 1 tbsp [optional ] METHOD Heat
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GUAVA ICECREAM WITH 2 INGREDIENTS [ NO COOKING / NO CHURNING ] INGREDIENTS § Heavy whip cream – 1 cup [chilled ] § Condensed milk – ½ cup or as per taste § Vanilla essence – ¼ OR ½ tsp § Guava pulp – 1 or 1 ¼ cup [ made from soft pulpy guava
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POMEGRANATE JUICE INGREDIENTS PREPARATION METHOD Take all the 3 ingredients in a mixie jar. Now pulse it with a gap of 1 or 2 seconds not more . Be careful the seeds should not be grounded else it will make the juice bitter . ***** we don’t have to grind it . Pulse it till
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HOT CHOCOLATE / HOT CHOCOLATE MILK DRINK INGREDIENTS Milk – 2 cup [ full cream or regular ] Unsweetened cocoa pwdr – 2 tsp Sugar – 1 ½ tsp or as per taste Choco chips – 2 or 3 tbsp Vanilla essence – ¼ tsp METHOD Keep all the ingredients ready before you start .
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PUMPKIN CURRY INGREDIENTS Pumpkin – 300gms Sambar pwdr – 1 or 1 1/2 tsp Tamarind – marble size Oil – 1 tbsp Mustard seeds – 1 tsp Uraddal – 1/2 Fenugreek seeds – ¼ Onion – 1 finely chopped Green chilli chopped – 4 or 5 or as required Curry leaves as required Freshly grated
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RAW BANANA MASALA STIR FRY INGREDIENTS Raw banana – 2 Turmeric pwdr – a generous pinch Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – ½ tsp Onion – 1 finely chopped Red chilli broken – 3 or 4 Curry leaves – few Asafoetida – a generous pinch Chilli pwdr – 1
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BUTTER CHICKEN
INGREDIENTS FOR MARINATING THE CHICKEN
· Boneless chicken – 350 gms
· Curd – 3 tbsp
· Ginger garlic paste – 1 ½ tsp
· Red chilli pwdr – 1 tsp
· Turmeric pwdr – ¼ tsp
· Garam masala pwdr – ½ tsp
· Kasoori methi pwdr – ¼ tsp [ optional ]
· Oil – 1 tbsp
· Salt to taste
· A pinch of tandoori food colour [optional ]
PREPARATION
1. Clean ,wash ,rinse the chicken.Drain the excess water and chop it into small cubes .
2. Make a mixture of all the ingredients except oil .
3. Add the chicken to it and mix well with clean hands .
4. Cover and refrigerate for 30 mins or more or over night .
**** more the marination better the taste.
METHOD
Take a thick bottom pan, heat it with oil.
Add the marinated chicken and mix well.
Turn the flame to medium ,cover and cook for 2 or 3 minutes for the chicken to sweat completely .[ leave water ]
Open the lid and mix well.
Cook the chicken till it is done and complete water is absorbed .
Keep this chicken tikka aside
INGREDIENTS FOR THE GRAVY
· Onion – 1 big
· Tomato – 2 big
· Ginger garlic paste – 1 tbsp
· Red chilli pwdr – 1 or 2 tsp or as per taste
· Garam masala pwdr – ¾ tsp
· Coriander pwdr – 2 or 3 tsp [reduce 1 tsp and add 1 tsp of jeera pwdr ]
· Turmeric pwdr – ¼ tsp
· Sugar – 1 or 2 tsp
· Ketchup – 1 tbsp
· Butter – 3 or 4 tbsp
· Kasoori methi pwdr – ½ tsp
· Fresh cream – 3 or4 tbsp
· Oil + ghee – 1 tbsp
· Tandoori food colour – a generous pinch [ optional ]
