CHICKEN ROULADE A chicken roulade is a dish where you take a chicken breast, pound it flat, and stuff it with vegetables, cheese, and even other meats by rolling it tightly into a cylinder with the stuffing inside. You then top the roulades with cheese or other sauces. These roulades are mostly chicken breasts that have been
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HEALTHY RAGI MODAK BY SHWETA GALINDE FOR THE COVERING INGREDIENT METHOD Sieve the ragi flour Boil the water with ghee and salt in a thick pan. Once the water starts bubbling add the ragi flour and mix
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NO COOK OREO MODAK By VEDIKA INGREDIENTS METHOD Separate the biscuits and the cream. Break the biscuits roughly and make fine powder using a mixie . Add some condensed milk to the biscuits powder and mix it properly. Knead into soft dough . For stuffing take the biscuits cream + desiccated coconut and mix it
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PAAN MODAK By DEEPA SAINANI INGREDIENTS METHOD In a mixer jar , tear and add the paan leaves + condensed milk and grind to fine paste. Heat ghee in a pan, add desiccated coconut and roast for 2 to 3 minutes on low flame. Add condensed milk and mix well till all blend well. Now
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RICE KHEER IN COOKER / CARAMELISED RICE PUDDING Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Caramel kheer is
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WHOLE MASOOR DAL GRAVY/SABUT MASOOR DAL RECIPE Pulses or lentils are rich in protein, fibre and iron. That’s why, eating dal every day can help you stay healthy and fit. Love it or hate it, but you can’t go without a katori of dal, especially when you’ve grown up in India. An extremely beneficial dal for
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CREAMY MIXED VEG WHITE GRAVY INGREDIENTS Onion chopped – 2 medium Cashew nut – 12 Water – 1 cup Oil – 2 tsp Oil + butter/ghee – 1 tbsp Ginger garlic paste – 2 tsp Boiled onion and cashew paste Fresh cream – ¼ cup Sugar – 1 tsp Coriander powder – 3 tsp Chaat
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GRILLED TERIYAKI CHICKEN RECIPE Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. A sweet and tangy sticky sauce. In the West, teriyaki is popularly used to prepare salmon, beef, or chicken, The word teriyaki combines two Japanese words: teri, meaning luster, and
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RICE RAVA UPMA /RICE RAVA UPPITTU /UPPUDU PINDI /ARISI UPMA/BIYYAM Rice rava is nothing but rice semolina or coarsely ground rice. It is used to make traditional Andhra recipes HOW TO MAKE RICE RAVA – First wash and soak rice, dal together for minimum 10 mins or maximum 2 hrs. Drain water and spread over a
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PAHADI CHICKEN TIKKA /CHICKEN STARTER / HARIYALI CHICKEN If you’re trying to LOSE WEIGHT, then chicken breast is the best cut for you. It is the leanest part of the chicken, which means it has the fewest calories but the most protein. Chicken breast is one of the most popular cuts of chicken. A skinless, cooked chicken breast (172 grams)
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HEALTHY CARROT UPMA /CARROT SEMOLINA PORRIDGE / CARROT SOOJI UPMA / CARROT RAVA UPMA A popular and easy breakfast recipe from south india and western india, cooked with dry roasted semolina / sooji. it can be prepared with several variations and hence it is known with different names like, uppumavu, uppuma, uppindi, uppeet etc Upma,
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EASY AND SIMPLE BONELESS CHICKEN RECIPE If you’re trying to LOSE WEIGHT, then chicken breast is the best cut for you. It is the leanest part of the chicken, which means it has the fewest calories but the most protein. Chicken breast is one of the most popular cuts of chicken. A skinless, cooked chicken breast (172 grams) contains 54
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VADA SAMBAR /SAMBAR VADA Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack. The dish is
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GURU KRIPA STYLE CHOLE RECIPE / NO OIL CHOLE RECIPE /ZERO OIL CHOLE RECIPE /HEALTHY OIL FREE CHOLE RECIPE /SINDHI STYLE CHOLE The aroma of the freshly made samosa is unmissable as you pass by this fairly big eatery near Sion circle (closer to SIES College)…Guru Kripa located Near SIES College, Sion West.This outlet is well known
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CRISPY WHEAT FLOUR CHAKLI /WHEAT FLOUR MURUKKU By SHWETA GALINDE INGREDIENTS Wheat flour – 1 cup Rice flour – 1/4 cup Jeera – ½ tsp Ajwain – ½ tsp [ optional ] White sesame seeds – 1 tsp Turmeric – a pinch Kashmiri red chilli powder – 1 tsp Asafoetida – a pinch Salt to
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SUGAR FREE ANJEER MODAK /DRY FRUIT ANJEER BURFI /FIGS DATES BURFI Whether raisins, almonds, cashew nuts or berries, the options are aplenty. Out of these, anjeer or fig is considered immensely beneficial as they are rich sources of vitamins and minerals, including vitamin A, vitamin C, vitamin K, potassium, magnesium, zinc, copper, manganese and iron. Anjeer
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MISHRI KI ROTI (MAIDA COOKIES) BY SHWETA GALINDE Mishri ki Roti is a simple Rajasthani sugar cookie made with few ingredients . The sweet flavour and crunchy texture that just melts in your mouth . Mishri roti is traditionally made in a pan/tava, but you can also bake them in a oven. INGREDIENTS [ 10 – 12
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HEALTHY PEAR SOUP BY DISHA LAHORI A pear is a mild, sweet fruit with a fibrous center. Pears are rich in essential antioxidants, plant compounds, and dietary fiber. Pears are rich in essential antioxidants, plant compounds, and dietary fiber. They pack all of these nutrients in a fat free, cholesterol free, 100 calorie package. As part
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KALA JAMUN BY SHWETA GALINDE INGREDIENTS [ 18 JAMUNS ] Soft Khoya – 1 cup Paneer – 1/4 cup Refined flour /maida – 1/4 cup Sugar – 2 cup Semolina – 1 tsp Sugar – 1/2 tsp [ for stuffing ] Cashews finely chopped – 2 tsp Almonds finely chopped – 2 tsp Chironji –
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DRAGON PANEER RECIPE Dragon Paneer Chilli is the one of the tasty food of Indochinese Cuisines. Dragon Paneer Chilli is made with crispy fried paneer tossed in Chinese sauces . Dragon paneer can be served as a side dish with fried rice or noodles or just serve it as a starter . INGREDIENTS Paneer sliced
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HEALTHY RAGI PUTTU RECIPE /FINGER MILLET PUTTU / KEPPAI (KEZHVARAGU) PUTTU Puttu is basically a steamed rice flour and coconut log. Puttu is a breakfast dish eaten in the South Indian states of Kerala, Tamil Nadu and parts of Karnataka, as well as Sri Lanka. Puttu means “portioned” in Malayalam. It is made of steamed
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