Bengali Sandesh

Ingredients:

½ cup paneer / cheese

2 ½ tbsp. Powdered sugar

Pinch of cardamom powder

rose water

Garnishing as desired

Pista, almonds, saffron, Choco sprinkles or tutti fruit

How to make the recipe:

1.Add moist paneer, sugar (powdered) and rose water or cardamom powder to a nonstick pan, begin to heat on a low flame

2. Sugar melts and becomes gooey, continue to cook on a low flame till it reaches a thick consistency. It also begins to leave the sides and looks crumbly.

3. When it cools down. knead lightly. If you desire to add pista almond flour , you can add and knead it till everything blends well. I haven’t added any thing.

4. Roll them to balls and flatten a bit. Tuck whatever you wish to garnish in the centre.

5. Garnish with nuts or saffron.

6. Refrigerate and consume sandesh within 2 days...

Garlic bread rolls

Ingredients:

for the dough:

1.5 cup whole wheat flour (atta)
2 tablespoon all purpose flour
(maida)
1 teaspoon dry yeast
150 to 160 ml water - approx ⅔ cup water
½ tablespoon sugar
1 tablespoon oil
½ teaspoon salt

for the garlic spread:

2 tablespoon dairy butter or vegan butter
½ to ⅔ tablespoon minced or chopped garlic or finely crushed garlic (lahsun)
1 teaspoon chopped celery
¼ teaspoon dry oregano
2 pinch carom seeds (ajwain)
1 or 2 teaspoon nutritional yeast
(optional)
½ tablespoon sunflower oil or olive oil
salt as required
black pepper powder as required (kali mirch powder)

How to make Garlic Bread Rolls:

1. mix the 1/2 tbsp sugar and yeast in warm water. allow to sit at room temperature for 10-12 mins.
2. after the yeast solution bubbled and frothy, add the flours, salt and oil to the bowl of yeast mixture.
3. mix well and knead to a smooth and soft dough.
4. rub oil on the whole dough and keep covered for up to 1:30 to 2 hours until leavened.
5. beat the butter with a spoon till light and fluffy. add all the spices & herbs along with salt. mix well.
6. check the seasoning in the garlic spread and add more of the herbs, spices or salt if required.
7. lightly punch the dough before making the rolls on a work surface.
8. divided the dough into two parts.
9. take one part of the dough and on a lightly dusted flour, roll to a round or rectangle till you get 1/2 inch width in the rolled dough
10. spread the garlic butter evenly on the dough.
11. roll the dough till the end.
12. make a similar roll with the other part of the dough.
13. now both the rolls are ready to be sliced.
14. first give a cut from the center and then equally cut the two parts. so you have now 4 equal slices of the rolled dough.
15. grease a pan in which all the 8 rolls will fit. place the rolls in the pan and brush their tops with remaining garlic butter. cover and let the rolls double up for 35-40 minutes.
16. you can also sprinkle some sesame seeds on top of the rolls.
17. bake in a pre heated oven for 30-35 minutes at 180 degrees C till the tops are golden.
18. serve the garlic bread rolls with tea or coffee.

Sarso ka saag

Ingredients:

4 cups packed mustard leaves chopped (sarson)
4 cups packed spinach leaves chopped (palak)
1 tablespoon ginger finely shredded
2 green chili chopped (adjust to taste)
1 teaspoon salt
1/2 teaspoon turmeric
1/4 cup corn flour (maki ka atta, maize)
4 tablespoons ghee/ clarified butter
For seasoning
2 tablespoons ghee/ clarified butter
1/2 teaspoon cumin seeds
1/8 teaspoon asafetida (hing)

¼ teaspoon red chili powder

How to make Sarso ka saag :

1. Mix corn flour with ½ cup of water and keep aside.
2. In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
3. After greens leaves come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
4. Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
5. For seasoning ,heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
6. Sarson ka saag is ready. Serve hot with maki ki roti, naan or
Thandoori Roti .

Cheese Sandwich

Ingredients :

4 slices - bread
2 ,4 slices -cheese
Butter as needed
Fresh or dried herbs like oregano, basil or coriander leaves
½ to 1 tsp -Red chili flakes or green chilies
½ to 1 tsp-pepper crushed

How to make cheese sandwich recipe:

1. Add butter to a hot pan and place the bread slices. You can also smear the softened butter over the slices. If your butter isn’t soft, then you can also add it to the hot pan.
2. Toast until golden on one side of both the slices.
3. Flip one of them and place a cheese slice or grated cheese. Sprinkle the flavorings you desire like pepper, red chili flakes and oregano. Place the golden side over the cheese.
4. Flip and toast on both the sides on a medium heat until the cheese melts off.
5. Take care not to burn.
Halve the grilled cheese sandwich and serve hot or warm.

Potato balls

Ingredients:

Potatoes-2

Coconut grated-1/2cup

Chilli powder-1/4tsp

Onion-1

Salt-as reqd

Oil-for frying

Bread crumbs-as reqd

Egg-1

How to make potato ball:

1.boil potatoes with salt.

2.mash it well and keep it aside.

3.make a Chutney using coconut,chilli powder,onion and salt.

4.make small balls of the mashed potatoes.

5.Keep the Chutney inside the potato balls.

6.Dip it in the beaten egg and roll it in the bread crumbs.

7.fry in hot oil till golden brown.
Potato balls are ready to enjoy...

Cheesy puffs

Ingredients

Potatoes-500gm
Peas-250gm
Carrots(grated)-150gm
Coriander leaves-1tsp
Green chillies-5nos
pepper powder-1/2tsp
Allpurpose flour(maida)-6tsp
Bread crumbs-7tsp
Lime juice 2tsp
Cheese-25gm
Salt- as reqd
Butter 100 gm
Cream 6 tsp
Oil for frying

How to make cheesy puffs:

1.mix together boiled peas, salt, pepper and
Lime juice and keep them in refrigerator.
2. mix together butter, cheese and cream and
Keep it in the freezer.
3.mash potatoes and add to it Carrots, coriander leaves ,green chillies, peas
Mixture, salt and pepper.mix well.
4.take a little mixture at a time on your
Palm.
5.fill in the frozen cream and make
Rolls.
6.make a thin batter by mixture water
And maida.
7.dip the above rolls in batter and roll
Them on bread crumbs.
8.deep fry the rolls in hot oil .
Cheesy puffs are ready.Serve with chutney or sauce.

Matar Paneer recipe

Ingredients:

450gms -Mutter (green peas)
250gms - Paneer
2 medium -onions (chopped)
6 cloves- garlic (crushed)
1 tbsp -grated ginger
2- green chilies (chopped)
250gms - tomatoes (peeled and sliced)
Salt to taste
1cup -curd
1 tsp -turmeric powder
1 tbsp- coriander seeds
4 -bay leaves
2 cups- water
1/2 cup - oil

To Garnish :

Garam masala powder
Chopped coriander leaves

How to make mattar paneer:

1.Make a paste by grinding together half the onions, the garlic and coriander seeds.
2.Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes.
3.Fry the paneer to a light brown and remove to drain on a plate.
4.Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
5.Add the turmeric and the paste mixture and fry until the ghee starts to separate.
6.Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
7.Pour in the water and simmer gently for 20 minutes.
8.Serve the matar paneer sprinkled with garam masala and coriander.

Snow balls

Ingredients:

For snow balls-

Egg whites-5

Milk -1/2 litre

Sugar-1/2 cup

For custard-

Egg yolks-5

Milk-1 liter

Sugar-3tbsp

Elaichi powder-1/4tsp

Coffee powder-1/2 tsp

How to make Snow balls:

1.carefully separate the egg whites from the yolk.

2.vigorously beat the egg whites until it is stiff.

3.while beating the egg white,gradually pour in the sugar into the mixture,a small portion at a time.

4.boil the milk in a large and flat bottom pan.

5.scoop out one spoonful of the stiffened eggwhite mixture and put into the milk.

6.Lower the flame.

7.turn the egg white ball.The balls will cook within 1 minute.

8.When fluffy and increased in size,carefully take out the balls from the milk and keep by in a plate.

9.Repeat the process with the remaining egg white mixture and make around 15-20 balls.

For making the custard:

1.Reduce the milk to 1/2 litre and allow it to cool at room temperature.

2.lightly beat the egg yolks.

3.mix in the sugar, saffron(soaked in like warm milk for 5 minutes) and cinnamon powder.

4.pour in the egg yolk mixture into the milk.

5.cook this mixture on a very low flame.

6.stir continuously,until the mixture is reduced to the consistency of custard.

7.pour the custard in a flat bottomed decorative plate.

8.cover the plate with the custard.

9.make a plane base with the custard and on top of it, carefully place the snow balls with coffee powder.Serve chilled.

Ras malai

Ingredients:

Milk powder-1cup

Milk-1/2liter

Condensed milk-optional

Egg-1

Baking soda-1tsp

Sugar- 1cup

Cardamom powder-1tsp

Badam pista-2 tbsp

Kesar-few thread

How to make easy Rasmalai:

1.Add milk powder,baking soda and egg.knead well to make dough.Keep it aside for 4 to 5 hours.

2.take a pan,pour milk.Bring To boil.

3.Add sugar and cardamom powder,boil for sometime and add condensed milk to make ras.

4.make small balls of the dough and put it to the ras and boil for 5 minutes.

5.put it into a bowl,cool it and refrigerate it for an hour.

6.garnish with kesar threads,badam pista and serve chilled.

Simple Gulab jamun

Ingredients:

Maida-50gm

Badam-250gm
Sugar-500gm
Ghee-as requirement

How to make gulab jamun:

1.Soak the badam in water around 6 hours.
2.Make a thick sugar syrup.
3.After 6 hours peel off badam skin and grind it well without adding water.
4.add maida in this badam mixture and make a dough.
5.Make small balls.
6.heat ghee in a pan.
7.fry balls in ghee till Brown.
8.take out the balls from pan.
9.Keep it in sugar syrup.
10.Serve after 30 minutes when balls completely absorb syrup.

Bhatura recipe

When I started at first to make bhatura ( bhatoora or batoora) it was so tough task for me because not a single bhatura is made properly .It was just like a disaster .I disappointed to make it.. But after some research and patience I am able to make a fluffy, soft bhatura. At first I don't use Eno powder. But after adding Eno powder it really works... 

At first I mix maida ,baking powder, baking soda  ,curd, salt oil and knead into a soft dough..I Keep it for rest at hot places for sometime. .I always used to keep dough for  fermentation in oven... Oven is best place for fermentation..... 

Next time I used Eno powder which raises dough properly. .If you use Eno powder you don't need to wait a long period. 

You can  make bhatura quickly from this method. .It is just an instant method. 

Ingredients:

Maida-2cups
Ghee-2tbsp
Egg-1
Baking soda-1/2tsp
Curd-1tbsp
Sugar-1tsp
Eno -1tsp(optional)
Salt oil-as per requirement

Bhatura

How to make bhatura:

1.mix all ingredients, except oil,with sufficient water to make a dough.
2.knead it well for 10 minutes.Keep it covered and allow it to stand for 4-5 hours.
3.make it into balls and roll out into circles and deep fry in hot oil.
4.yummy bhatura is ready to enjoy.
Serve it with choley...

Note-

You can roll balls in circles or oval shape what you prefer. 

Enjoy with Chane chole  ,matar chole, Achar and chutney ...

coconut pudding

Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

Its benefits include weight loss, better brain function, skin health and many more.Coconut water is different from coconut milk..

coconut milk is the result of combining coconut water with coconut meat.coconut milk is main ingredients of coconut pudding...See below how to make coconut pudding recipe in a simple way.....

Ingredients for coconut pudding :

•Coconut milk-2cups

•Condensed milk-500 ml

•Milk-4 tbsp

•Gelatin-2 1/2 cups
•Hot water-1/2cup
•Sugar-1/2 cup

How to make coconut pudding:

1. For preparing coconut pudding, dissolve gelatin in hot water.

2.mix coconut milk,condensed milk & milk together .
3.add gelatin water and whip them and blend wel.
4.pour this blended mixture in the flat bowl, cup, mould or tray.
5.chill in refrigerator Till serving...
5.garnish with grated coconut And cherries.....

Aaloo fry recipe

Potato is always known as king of vegetables.. .It has a great source of carbohydrate.If you are lean you can gain weight by potatoes. It has also a good source of vitamins, fibre..

If you want to know more about potatoes read the article https://www.medicalnewstoday.com/articles/280579.php

Ingredients:

Potato-250gm

Chilli flakes-1 tsp

Chaat masala-1tsp

Aamchoor-1tsp

Salt-as per taste

Lemon juice-1tsp

Aaloo fry

     

How to make aloo fry:

1.at first cut potatoes in cubes.

2.boil with salt till half cooked.

3.now mix altogether chilli flakes,chaat masala & aamchoor with potatoes.

4.toss them well to mix potatoes with spices.

5.drizzle oil on them and bake in oven(optional).

6. Or you can fry in oil also...
7.i always used to fry potatoes before mixing masalas.. .It also make a great taste.
Yummy n spicy potato chat is ready to serve.. 

Serve with Chutney,sauce and lemon juice.

Fish fry recipe

INGREDIENTS:

5 to 6 pieces - fish

2 tsp - Red Chilli powder

1/2 tsp - coriander powder

1/2 tsp - Turmeric powder

1 tsp - Lime juice

Salt to taste

Oil to deep fry

How to make fish fry:

1.Clean fish and wash it twice to thrice. Set aside.

2.In a wide mixing bowl, add red chilli, turmeric powder, coriander powder, lime juice and required salt. Sprinkle a little water to make a paste-like consistency.

3.Then add the fish and mix well.

4.Coat the masala on all sides of the fish and marinate for at least 30 mins.

5.Heat oil in a pan and fry the fish until the fish turns dark brown in colour.

6.serve with spring onion and chutney.

Tundey kabab recipe

Ingredients:

500 gms minced Mutton

2 Eggs
10 gms. Bread crumbs
1meduim sized chopped Onion (Pyaj)
10 pods Garlic (Lasan )
1 " long piece Cinnamon (Dalchini)
1 " long piece Ginger (Adrak)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
6 Pepper corns (Kalimirchi)
4 Red Chillies
5 Green Chilly (Hari Mirch) chopped
100 gms. Bengal Gram (Chana) soaked overnight
Clarified Butter

How to make Tunday kabab:

1. Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
2. Grind meat into a fine paste.
3. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies, Bread crumbs and soaked gram dal and grind into a fine paste.
4. Mix both the pastes well.
5. Now mix well beaten eggs and prepare a uniform dough.
6. Add finely chopped green chillies and onion to dough and mix well.
7. Shape the dough into small round flattened balls or kababs.
8. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

Tandoori chicken recipe

Ingredient:

Chicken leg piece- 4or 5

Ginger paste-1 tsp

Garlic paste-1tsp

Chilli powder-2tsp

Curd-100gram
Cumin powder-1 tsp
Coriander Powder-1tsp
Tandoori masala-1tsp
Garam masala powder-1tsp
Lemon juice-2tsp
Oil-2tbsp
Salt-as per taste

How to make tandoori chicken:

1.At first make paste for marination Of all powdered spices & curd.Mix ginger garlic paste in it.

2.Now mix salt,lemon juice in paste.

3.cut chicken pieces through knife or fork to absorb paste.

4.Coat chicken pieces in paste.

5.Marinate chicken in above paste for overnight in fridge.

6.preheat oven at 350°.

7.apply oil through brush on marinated chicken.

8.grill it for 18 -20 minutes from one side.

9.grill it for 10 minutes  from other side.

10.To make more crispy grill extra 5 minute more.

11.tandoori chicken is ready to serve.serve it with spring of onion & coriander leaves.

How to make Besan ka Halwa

Ingredients-

• ½ Cup of besan (gram) flour
• ¼ Cup of sugar or per your taste
• ¾ Cup of water
• ¼ Teaspoon crushed cardamom seeds
• 2 Tablespoons of melted ghee
• 1 Tablespoons thin sliced almonds
• 1 Tablespoons thin sliced pista

Gram floor/Besan Halwa

How to make besan ka halwa:

1. Firstly heat 1.5 cups of milk in a thick bottomed pan till it comes to a boil.
2. at the same time, when you keep the milk for boiling, on another stove top keep a thick bottomed pan. add ¼ cup of ghee in it.
3. once the ghee melts, then lower the flame.
4. add 1 cup of gram flour (besan) and mix very well with the ghee.
5. keep on stirring continuously so that the besan is evenly roasted.
6. mix and stir well for 14 to 15 mins on low heat, till the besan leaves a nutty aroma.
7. soon the gram four will start releasing ghee.
8. by now the milk must have also got boiled. in case the milk gets boiled earlier, before the besan gets roasted, then switch off the flame and cover the milk pan. the milk has to be poured in batches. keep the flame to a low and first pour 1 cup of hot milk gradually into the roasted gram flour. while you are pouring the milk, simultaneously keep on stirring also. mix the milk very well with the roasted gram flour.
9. then pour the remaining 1/2 cup milk.
10. continue to mix and stir the mixture for 1 to 2 mins.
11. add 1/3 cup of sugar.
12. stir well so that no lumps are formed. keep continuously stirring for 5 to 6 mins on a low flame.
13. soon the mixture will start thickening. you have to continuously keep stirring the mixture, then only halwa will be smooth and without lumps.
14. add cardamom powder, chopped pistachios and almonds.
15. continue to stir and mix well.
16. you will see the halwa leaving ghee at the sides. the halwa will also start leaving the edges of the pan.
17. switch off the flame. the halwa will become thick as it cools down.Grease Aluminium tray with ghee.
18. Pour besan mixture on tray .spread eventually On tray.
19.you can cut in square shape or diamond shape.

Lauki ki kheer recipe

Ingredients:

1 medium size bottle gourd (lauki)
1 tablespoon butter or ghee
5 cups milk
1/2 cup sugar
1/2 teaspoon coarsely ground cardamom powder

How to make lauki kheer:

1. Lightly peel the bottle gourd leaving shades of light green.
2. Cut it half length wise and take out the seeds from center of the bottle gourd.
3. Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups .
4. Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes.
5. Turn off the heat and transfer the stir-fry bottle gourd in to the bowl.
6. Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
7. Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.
8. Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
9. kheer is ready this can be served warm, at room temperature or cold.

Chicken Popcorn Recipe

Popcorn chicken recipe – how to make crunchy KFC style popcorn chicken at home.

To make chicken popcorn similar to KFC, is not difficult but need just small dedication for your recipe. You just have need to add a step, to soak chicken in butter milk (diluted yogurt) for at least 45 mins to 5 hours makes it tender and juicy. It yields tender bites that are so soft from inside and crusty outside since we will bread them before frying. However it is just an optional step.

If you are wondering why am I sharing a deep fried recipe here on a healthy recipes blog? I personally feel, it is right and healthier to enjoy deep fried foods at home rather than in take away or fast food outlets like KFC, since we can use the fresh and best kind of meat and oil to make these when prepared at home. We really don’t know the kind of oil or meat used when we eat out.
For a healthier homemade popcorn chicken recipe, use unbleached flours and whole grain bread crumbs or coarsely powdered cornflakes instead of flour. Many brands sell oil exclusively meant for deep frying and baking, you can choose something like that.

1. Drain off the water completely from washed chicken. Chop them to bite sized pieces. Add red chili powder, ginger garlic (paste or powder) onion powder, pepper powder and salt. If you have rosemary & turmeric add that as well now. Mix well so the spice mix is coated evenly.
2. Add the egg and corn flour. You can also just use egg whites. Mix well.
3. Add the breadcrumbs.
4. Mix well and set aside for about 5 minutes. This helps the bread to stick well to the popcorn.
5. Heat oil and drop the chicken bite by bite. Keep stirring while frying for even browning. Fry in batches till you finish. Drain them on a kitchen tissue.

Popcorn chicken is ready. Serve it hot with your favorite ketchup.

Chicken Popcorn

Kalakand recipe quick kalakand recipe

Kalakand is an delicious milk based Indian dessert, made out of solidified, sweetened milk and paneer. Kalakand is flavors with cardamon gives a excellent taste.

Ingredients:

Citric acid-1/2 tsp

Milk-1/2 cup

Sugar-1/2 cup

Almonds(chopped)-1/2 cup

Water -1/2 cup

How to make Kalakand:

*Dissolve citric acid in water.
*Boil 1 litre of milk in a pan.
Add citric acid solution as it comes to boil.
*Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
*Now put the remaining milk to boil.
*Add cheena and boil till it turns thick
*Now add sugar and cook till the mixture turns lumpy.
*Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
Once set, cut it into square pieces and serve.

Palak paneer bhurji

how to make palak paneer bhurji recipe:

1. rinse 130 grams spinach leaves very well in water. then chop them. you will need 2 cups of chopped spinach. also chop 1 medium onion, 2 medium tomatoes and 1 or 2 green chilies. keep aside.

2. crumble 200 grams paneer and keep aside.

3. heat 2 tablespoons oil in a pan. add ½ teaspoon jeera and 1 small tej patta. saute till the cumin crackles. instead of oil, you can also use butter or ghee.

4. now add ½ cup finely chopped onions.

5. stir and saute onions on a low to medium flame.

6. saute till the onions turn a light brown.

7. add ½ teaspoon ginger-garlic paste. stir and saute till the raw aroma of both ginger and garlic goes away.

8. then add ½ cup tightly packed finely chopped tomatoes and 1 to 2 green chilies, chopped.

9. mix well and saute the tomatoes on a low to medium flame.

10. saute till the tomatoes soften and become mushy.

11. then add ¼ tsp turmeric powder and ¼ tsp red chilli powder. mix well.

12. add the chopped spinach leaves.

13. mix the spinach leaves very well with the onion tomato masala.

14. cover the pan with a lid and on a low flame simmer till the spinach leaves wilt.

15. do check  a couple of times when the spinach is cooking.

16. once the spinach is cooked, you will see some water/gravy in the pan.

17. on a low to medium flame, cook till all the water evaporates.

18. then add the crumbled paneer. also add salt.

19. add ¼ teaspoon garam masala powder.

20. mix very well and saute for 1 to 2 minutes on a low flame till the paneer is cooked. do not cook too much as then the paneer will get dense.

21. serve palak paneer bhurji garnished with some grated paneer or cheese and a few chopped coriander leaves. also drizzle some lemon juice before serving or you can keep it aside. but do not forget lemon juice as the bhurji tastes very good with a dash of lemon juice added on top of it. serve with chapatis or phulkas or parathas. also goes very well with bread.