Veg Hot Dogs Recipe

Veg Hot Dogs
Ingredients

Hot Dog Buns 2
Onion Finely chopped 1
Cheese 2 cubes
Fine chopped tomato 1
Finely choped capsicum 1
Boiled rice or potato 1 cup
Chilli powder 1/2 tsp
Butter 1 T
Salt


Mayonnaise

Curd 10 gm  (remove water)
Creme 10 gm
salad oil 10 ml
Boiled potatos 10 gm
Salt
Vinegar
Mustartd powder
Pepper Powder
sugar

Method

Cut bun horizontally,scoopa little bread from centre
Heat butter,saute onions, add tomatos,capsicum and cook
Add rice or poatato,grate cheese, mix with vegetables
Mix with Mayonnaise,fill in the scooped roll
Apply butter on outsideof the bun
Bake at 20 degrees for 10 minutes


Method for Mayonnaise

Beat Curd,add creme, dd salad oil drop by drop
While constantly beating, add rest of the ingredients and mix

Pizza with Different Toppings

Pizza

For bread

Ingredients

Maida  125 gms
Dry yeast 10 gms
Salad oil 10 ml
Luke warm water 50 gm
Sugar 5 gm

Topping 1

Ingredients

Capsicum 1
Tomato 3
Cinnamon clove powder
Cabbage 50 gms
onion 1
Cheese 1 cube
salt, red chilli powder

Topping 2

Ingredients

Rajma 20 gms
onion 100 gms
garlic cloves 2-3
Macaroni 10 gm
Mushroom 10 gms
Tomato puree
Cinnamon, clove
Corn flour 5 gm
oil 2 tsp
Salt, chilli powder


Topping 3

Ingredients

Mozrella Cheese  Grated 15 gms
White Sauce 75 ml
Peppewr pOwder, salt
Maida 10 gm
Butter 10 gm
Milk 75 ml
Water 75 ml

Method for Bread

Mix sugar,pinch of maida and yeast in luke warm water,cover and leave aside for 5-10 minutes for fermentation
Sive maida add 5 ml salad oil to the maida and make a dough with yeast mixture
Manipulate the dough for 2-3 minutes,leave for 30 minutes
Roll out Chapati,prick with fork and bake at 250degrees for 10-15 minutes


Vegaetable Method

Saute onion and add salt,capsicum cabbage

Boil tomatos and prepare puree after removing peels

Add salt, chilli powder,cinnamon ,clove powder

Spread puree on pizza base

Put Vegetable

Grate cheese on top and bake


Italian Method


Heat oil, saute onion and chopped or grated garlic

Boil Macaroni

Add Mushroom to sauted onions,cinnamon, cloves mixture,salt,chilli powder

Add tomato puree

Make a paste of corn flour and water and add make a gravy

Spread over pizza base and bake


Cheese Method

Melt Cheese

Add white Sauce

Sprinkle salt and pepper

Spread over pizza base and bake


For White  sauce


Roast Maida in Butter

Add milk slowly while constantly stirring

Vegetable Biryani recipe

Vegetable Biryani


Ingredients


Basmati Rice 50 gms
Ghee 15 Gms
Cinnammon, cloves 1-2
Bay leaf 1
Green peas 20 gms
Potatos 10 gms
Cauliflower 10 gms
Capsicum 10 gms
Onion 25 gms
Tomato 25 gms
Salt as per taste


Masala
Ginger 1 piece
Garlic 1-2 flakes
Cardammom  1-2
Green chilly 1


Turmeric,red chilli,salt to taste




Method


Wash rice and drain water, soak for 30 minutes
Heat 10 gm ghee, add cinnamon,cloves, bay leaf
Add rice,water and cook. Each grain should be seperate


For Vegetable


Cut vegetables into small cubes
Heat Ghee and saute onion
Add masala and saute
Add vegetables and cook with little water
Add tomatos ,cook and add capsicum
Take a bowl,add ghee and make alternate layers of rice and bake for 10- 15 minutes
Decorate with fried onions

Courgettes soup

Chilled Courgettes soup with Peas
Ingredients
  Finely chopped Cloves Garlic 2
  vegetable stock 750ml
 Fresh Mint,chopped 20g
 Yoghurt 500g 
Diced  Onion 1
2 Sprigs Fresh Rosemary
250g Courgettes, thinly sliced
250g Peas
1 tsp Butter
Method 
Melt the butter in a large saucepan then add the garlic, onion and rosemary sprigs. Saute the onion . Stir in the courgette slices and cook for a further 5 minutes, until the courgette is starting to soften but not colour.
Add the peas and then pour in vegetable stock. Bring to the boil, cover and simmer for 10 minutes until the courgette is tender. Turn off the heat, leave to cool then remove and discard the rosemary.
Stir the mint and  yoghurt into the cooled soup then, using a  blender,  blend until completely smooth. Season to taste, then chill until ready to serve. 
Sprink Black Pepper Powder

Baked corn chips

Baked corn chips

Ingredients

Maize flour 50 gm
maida 25 gm
oil one and a half tea spoon
salt pinch
oil for frying

onion 100 gms cubes
jeera half tsp
red chilli powder half tea spoon
oil half tbsp
hot sauce
chese 20 gms
salt to taste

Method

Cut the onions into cubes
heat the oil in a vessel and fry the onions for atleast 3 minutes
add the jeera powder, chilli powder and salt
cover nad cooktill tender
spread the onions at the bottom of a greased baking dish
dip the corn chips in hot water for a few seconds and drain.
spread these chips over the onions
pour the hot sauce, sprinkle the cheese and bake in oven for 20 minutes at 450 degrees


Maize flour 50 gms
maida 25 gms
oil 1 tsp

Mexican dish

Mexican Recipe

Ingredients
Maize Flour 100 gms
maida 75 gms
oil one and a half tsp
salt to taste
oil for frying

for the stuffing


Rajma 25 gm
onion 50 gm
tomato ketchup 1 tbsp
ghee 2tbsp
butter 2 tbsp
salt as per taste

For green sauce

1 big green tomato
1 onion chopped
1-2 green chillies chopped
white vinegar half tsp
salt as per taste


For serving

Tomato ketchup half cup
chilli sauce half tsp
chopped tomato 1
chopped green chilli 1
chopped cabbage finely
salt as per taste


Method

Mix flours,add the oil and salt and make a soft dough by adding water
Roll out then rounds of medium size price lightly with a fork
deep frying in hot oil on both sides and bend into U shape while hot


For stuffing

Soak the beans over night
Cook the beans in a pressure cooker
heat the ghee in a vessel and fry the onion for a little time
add the beans, tomato ketchup,butter ans salt and cook for a little time
when cooked, mash the beans slightly


For green sauce

Cut the tomatos into big pieces, add the onion, green chillies and half cup of water and cook
When cooked blend and strain
add vinegar and salt

Serve

Make a red sauce by mixing the tomato ketchup and chilli sauce
mix the chopped tomatos,spring onions, cabbage ad salt
In each fold add a little stuffing, sprinkle the green and red sauce and fill with the chopped vegetables
Sprinkle little red sauce and serve

Chilli rolls Recipe

Chilli Rolls

Ingredients


Broad and short green chillies

Paneer 100gms
onio 50 gm
Hot sauce 1 tbsp
oil for frying
cheese 1 cube


Chop the paneer and onion finely and mix together and add salt
cut off the tops of the chillies and scoop out centres.
Put in boiling salted water for 1 minute and then drain the chillies
Stuff yhe chillies wih the paneer mixture

For Hot sauce

Ingredients

Red Tomatos 100 gms
Onion 25 gms
Finely chopped red chillies 2
ajwain 1 pinch
Sugar 1 tsp
oil 1 tsp
Salt as per taste

Method

Soak the chillies in half cup water for 15 minutes
heat the oil in a vessel and fry the onions. add the tomatos and the chillies with the water and cook till the tomatos are soft
Blend and strain add ajwain,sugar, salt and boil for 10 minutes



For Batter

Ingredients

Maida 1 tsp
Baking Powder1 tsp
salt to taste


Mix all the ingredients of the batter.Dip the chillies into the batter and deep fry in hot oil

Condensed Milk Ice creme

Condensed Milk Ice Creme

Ingredients

Milk 1 litre
condensed milk half tsp
creme 125 gms
sugar 100 gms
custard powder 1 tsp
Vanilla essence half tsp

Method

Add all the ingredients except creme and essence

boil milk and reduce to half

on cooling add essence and set in fridge
After setting remove from fridge, beat in a mixer and add creme and again place in fridge
keep for setting

Puranpoli recipe

For this healthy and nutritious puranpoli recipe you will require

Chana dal 250 gms
Gur/sugar  250 gm
Elaichi powdered 2-3
Ghee
Aata
Dry fruits

Make a soft dough of the wheat Flour
Boil Chana dal in   litle water and steam
Roast Elaichi and make powder
Also Grind Dry fruits
Now strain Chana dal and keep it to cool
Add Elaichi, dry fruits nad gur in Chana dal and mash it
Mix well
Now roll the dough  and make circles,put in one spoon of chana dal mixture and roll again
Now put it on pan and bake it ading ghee.
Turn another side ,apply ghee till it is golde.
Serve hot.

Mango Pickle

With the onset of Monsoon, the taste of mango pickle will make our taste buds long for it.
So here's a simple easy recipe for raw mangoes pickle, before they are out of your sight from the green grocer's shop, Catch them and store in your Martaban.

You need

Raw Mangoes 1 kg
Salt one and a half tbsp
Red Chilli Powder 1 tbsp
Turmeric 3/4 tbsp
Saunf  thick 250 gm
Danamethi  150 gms
kalaunji 50 gm
Heeng half tsp
Mustard oil 350 gms

Dry roast and grind the saunf and danamethi.
Keep aside.
Wash and dry the raw mangoes cubes for 4 hours under the fan.
In a big pot add all the ingredients, oil and raw mangoes.
Mix well and put in the pot,add more oil til it covers all the mangoes.
Keep  he mouth of the pot covered with a cloth for 3-4 days.
Pickle is ready and can be used year long.

Spinach Recipe for Kids

Spinach Dish

Ingredients

Spinach 75 gms
Chopped Onion 1
Plain Flour half tsp
Green Chilli
Fresh creme 1 tsp
Ghee 1 tsp
Salt and pepper as per taste



Method

Wash and Chop spinach
Cook with little water
Blend in mixer
Heat gheein a pan and saute onions ,reen chillies and floor
add the spinach, creme, salt nad pepper
Blanch the vegetables and mix all the ingredients


For the Vegetables

French Beans 20 gms
Carrots  20 Gms
green peas 20 gms
white sauce half cup
curd 1 tsp
Chees
Cooking oil
Salt and Pepper as per taste


For Grating

2 Tbsp grated cheese

For white sauce

Maida 1 tsp
milk half cup


How to serve

Spread the spinach mixture on  greased baking dish and cover with the vegetable mixture

Sprinkle cheese and bake it for 20 minutes at 450 degrees

Sphagetti Balls

Sphagetti Balls


Ingedients


French Beans 10-12
potatoes 2
cauliflower florets 10-12
capsicum chopped
peas
Carrots chopped
Mushrooms chopped
Onions chopped
oil
tomatos 100gms
Garlic 5-6 flakes
Bay leaf 1-2
Cheese 25 gms
Tomato Sauce one fourth cup
Salt and pepper as per taste


Method
Finely Chop onions and garlic
Heat oil in a pan and saute them
Add vegetables (except capsicum) along with bay leaves and mushrooms
Blanch and chop tomatos and add to above mixture and cook for sometime
Boil sphagetti in salted water till tender and wash with cold water
Add Ssuce to vegetables
Mix sphagetti well
Garnish with Grated cheese and bake for 1 minutes at 375 degrees

Stuffed Pan Cakes

Stuffed Pancakes
Ingredients for Pan cakes
Maida 50 gms
Salt as per taste
Oil half tsp


Method
Make a soft dough of maida and keep aside for 1 hour
Roll on the dough into small balls
Boil water and add 1 tsp oil
Drop 1 round ball at a time and cook for half minute each


For Stuffing
Ingredients
Potato 30 gms
onions 15 gms
french beans 15 gms
carrots 15 gms
green peas 15 gms
tomato ketchup
Chilli powder
oil 1 tsp
salt as per taste


Method
Cut all the vegetables into small pieces and boil along with the green peas
Mash potatoes
Heat oil in a pan and fry onions till translucent
Add all other ngredients and cool for 2-3 minutes


Sauce


Ingredients 


Tomatoes 250 gms
crushed garlic 2 florets
sugar half tsp
chilli powder one fourth tsp
cottage cheese 5 gms
tomato ketchup 1 tbsp


Method


To make Tomato Puree in hot oil add crushed garlic nad fry
add all the other ingredients and saute for 10 minutes


Fill the roll swith stuffing nad roll
In a greased tray spread sauce, cheese and corriender.
Bake at 400 degrees for 10 minutes