AMBUR STAR BIRYANI INGREDIENTS Chicken with bones – 1/2 kg Jeeraga samba rice or kaima rice – 2 cup [ 400 gms of short grain rice] Oil + ghee – 3 or 4 tbsp Bay leaves – 2 Cardamom / elaichi – 8 Cloves / laung – 8 Cinnamon / dalchini – 4 pieces [
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HYDERABADI VEG DUM BIRYANI INGREDIENTS PREPARATION INGREDIENTS FOR RICE METHOD MORE INGREDIENTS FOR GARNISHING WHILE LAYERING METHOD FOR ASSEMBLING AND COOKING Transfer the veges in a thick bottom big pan , layer it at the base . In a separate pan boil water + whole spices + salt for cooking the rice. Once the water boils
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TACO RECIPE [ BAKED AND FRIED ] A taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables,
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MASALA CHAI / CHAI RECIPE MASALA CHAI INGREDIENTS FOR CHAI MASALA Dry ginger /soonth – 100gms Cardamom – 50 gms Black pepper – 15 or 20 gms Cinnamon – 15 or 20 gms Nutmeg – a small piece or optional ***** adjust quantity of each as per your taste . PREPARATION Sun dry the whole
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DALIYA / BROKEN WHEAT/ LAPSI / BULGUR PAYASAM – KHEER INGREDIENTS Daliya / broken wheat / lapsi – ½ cup Grated Jaggery / gur – ½ or 3/4 cup [ as per the sweetness you want] Water – 1 /2 cup for making syrup Water – 2 cup for cooking the wheat Cardamom pwdr –
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CARROT AND BEETROOT POORI INGREDIENTS Whole Wheat flour / gehu ka atta – 2 cup + 2 cup Fine rava / sooji – 1 tsp + 1 tsp Hot ghee / oil – 1 tsp + 1 tsp [optional ] Salt to taste Carrot – 1 big Beetroot – 1 big Plain flour for dusting
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INSTANT HOMEMADE MAWA / KHOYA FROM MILK POWDER By Navneet Kaur INGREDIENTS 4 tbsp ghee or unsalted butter 2 cups milk powder 1/2 cup milk METHOD – Mix all the ingredients in a pan . See that there is no lumps. Cook on slow flame till milk evaporates and mawa leaves sides of the pan
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SAFFRON COOKIES / KESAR NANKHATAIS INGREDIENTS 1/2 cup Maida /APF 1 tbsp hot milk 3 tbsp Butter at room temperature 4 tbsp Powdered Sugar Few Saffron Strands / kesar 1/4 tsp Cardamom Powder or vanilla essence Dry fruits finely sliced for garnish PREPARATION Preheat the oven to 180* C. Grease the baking tray Sieve the
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SPROUTED METHI / FENUGREEK SEEDS GRAVY By Shweta Galinde INGREDIENTS Toor dal – 1/4 cup Sprouted methi – 1 cup Freshly grated coconut – ¼ cup Onion chopped – 1 small Tomato chopped – 1 small Ginger garlic paste – 1 tsp Red chilli pwdr – 1 ½ tsp or as per taste Turmeric pwdr
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COCONUT CHUTNEY FOR RICE / THENGAI THOGAYAL Thengai Thogayal or Coconut Thuvaiyal is an easy South Indian Chutney which is made with freshly grated coconut. Chutney for rice porridge / kanji / lemon rice / curd rice / tamarind rice etc Thengai Thogayal also known as the Tangy and Spicy Coconut Chutney is different from the
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RED RICE PORRIDGE Comfort food – Rice soup for hydrating and nourishing your body in any season . INGREDIENTS PREPARATION Clean ,wash and soak the rice for 30 mins or more . METHOD Pressure cook the soaked rice + 1 1/2 cup water with salt upto 4 whistles till the rice softens completely . Once
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EGGLESS WHOLE WHEAT NUTELLA BROWNIES ❤️ By Khushi Udhani INGREDIENTS 3/4th cup whole wheat flour1/2 cup cocoa powder3/4 tsp Baking powder1/4 cup Oil3/4th cup Warm milk1/2 cup Powdered sugar3 tbsp nutella1 tsp vanilla essence METHOD:Preheat your oven at 180 *C.Grease your cake tin or line with a parchment paper.Sift together flour, sugar, baking powder and
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NUTELLA STUFFED COCONUT COOKIES By Khushi Udhani INGREDIENTS:Butter 1 cupPowdered sugar 3/4th cupDesiccated coconut 50 gmsRefined flour(maida) 1.5 cupsBaking soda 1/4th tspVanilla/Mixed fruit essence 1 tspMilk as requiredNutella as required METHODPreheat your oven at 180 *CSift together flour and baking soda. Keep aside.Beat together sugar and butter until soft and fluffy.Add the essence and desiccated
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CARROT BURFI by Navneet Kaur INGREDIENTS Carrot – 1/2 kg Milk – 1/2 ltr Sugar – 1 1/2 cup or as per taste Condensed milk – 1/4 cup Milk pwdr – 2 tbsp Ghee – 3/4 cup or 1 cup Cardamom pwdr – 1 tsp Almonds finely sliced – 3 tbsp [roasted or blanched ]
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MATAR NAMAKPARE by Navneet kaur INGREDIENTS Boiled green peas – 1 cup Maida – 1 cup Wheat flour / multigrain flour – 1 cup Ajwain – 1/2 tsp Roasted jeera – 1/2 tsp Sugar – 1/2tsp [oprtional ] Melted butter – 1 tbsp Salt to taste Oil to deep fry METHOD Make paste of green
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KHOBA ROTI /JADI ROTI / BISCUIT ROTI – RAJASTHANI RECIPE By Sheetal Parmar INGREDIENTS Wheat flour – 3 cup Oil – 3 tbsp Salt to taste Ajwain – 1 tsp Water to knead. Ghee to drizzle while serving METHOD Take flour + oil + + ajwain + salt and mix well with clean hands .
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MARSHMALLOW CHOCOLATE FUDGE INGREDIENTS Chocolate chips – 4 cup [dark chocolate + milk chocolate ] Mini marshmallow – 4 1/2 or 5 cup or as required Fresh cream – 2 or 3 tbsp [ optional – I added to get soft chocolate bites ] Baking tin lined with parchment paper or grease generously with butter
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MARSHMALLOW POPS INGREDIENTS Chocolate chips – 4 cup [dark chocolate + milk chocolate ] Marshmallow as required any types Tooth prick /pop sticks as required Dry rack with holes to keep the pops Sprinklers METHOD Insert the sticks into the centre of marshallows . Melt the chocolate using double boiler method or microwave method .
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HALDI KI SABJI by Rachana Ganagvani It is an authentic Rajasthani recipe. A winter special dish. Families come together in big numbers and make this dish in bulk .[kilos ]it is said that this dish produces heat in body . INGREDIENTS. Grated raw haldi / Raw turmeric – 3 Cups Beaten yogurt –
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YELLOW PUMPKIN POORI / KADDU POORI By Nirmala Guldagad INGREDIENTS Oil – 1 tsp Jeera – 1/2 tsp Asafoetida – a generous pinch Green chilli as required Garlic – 2 [ optional ] Turmeric – if required Ajwain – 1/2 or 1 tsp White sesame seeds – 1/2 tsp [ optional ] Salt to taste
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HOMEMADE COFFEE CANDY / 2 INGREDIENTS COFFEE CANDY By Navneet Kaur INGREDIENTS Condensed milk – 200 gms Coffee pwd – 1 1/2tsp METHOD Take condensed milk in a heavy bottom pan . Cook on low flame. Add the coffee pwdr . Keep stiring continuously. Once the mixture thickens and starts leaving the pan sides. Transfer
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WHOLE WHEAT EGGLESS CHOCOLATE CAKE BAKED IN KADAI By Navneet Kaur INGREDIENTS [ 1 cup – 200 ml ] Whole wheat flour or APF(maida) – 1½ cup Coco powder = 1-1/2 tbsp Baking pwdr – 1 ¼ tsp Baking soda – ½ tsp Curd – 1 cup at room temperature [ not very sour ]
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BROWN BREAD SUBWAY SANDWICH INGREDIENTS Milk – 1/2 cup Water – 1/2 cup Active dry yeast – 1 1/2 tbsp Honey – 1 1/2 tbsp [instead of honey you can use sugar ] Oats – 1/2 cup + extra for topping [ you can grind the oats to coarse pwdr or use it directly ]
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EGGLESS DATE AND WALNUT CAKE By Khushi Udhani INGREDIENTS Dates (deseeded) 18Refined flour(maida) – 1 cupBaking soda – 1 tspPowdered sugar – 3/4 cupMilk – 3/4 cupOil 1/2 cupChopped walnuts 3 tbsp PREPARATION Firstly, preheat your oven at 180 degrees .Take the dates in a grinder. Add half of the milk. Grind coarsely. Don’t make
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WHOLE WHEAT COCONUT COOKIES ……..YUMMY AND CRUNCHY… By Khushi Udhani INGREDIENTS : 1 cup whole wheat flour1/2 cup butter (softened)1/2 cup sugar1 tsp vanilla or coconut essence1/4 cup Desiccated coconutMilk as required METHOD:Firstly grind the sugar into a powder.Sift the flour and keep aside.Then beat the butter + sugar , add sugar gradually until it
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