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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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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