Mango rabri

No bake Oreo Creme Cheese Cake

oreo creme cheese cake

Yellow Moong Dal Chila with Paneer filling

Ingredients

• 1 cup yellow moong dal (split) , soaked for few hours
• salt   (as per taste)
• a pinch of hing
• 2-3 green chilli paste
• cottage cheese 200 gms
• chopped coriander 
• 1 tsp chaat masala
• 1 tbsp besan 
•  oil for cooking

Method

• Blend the soaked moong dal with little water to get the consistency and salt
• Then add heeng and green chilli paste
• Heat oil in a non stick pan and with a bowl spread the mixture to make a pan cake
• When it turns little brown from one side add  scrambled paneer with chaat masala and dhaniya in the center
• fold it and serve with green chutney.

Note:   For Green chutney add fresh dhaniya, salt, amchoor powder with little water in a blender and its ready.

Kale Chane Chaat Recipe

Kale chana  are high source of protein and is an excellent food for controlling Blood sugar.

Kale chana chaat  mixed with seasonal  salad vegetables and spices gives a very nice and flavourful combination.

The only worry you need to have is to remember to soak the back chanas overnight, rest will take just few minutes to relish it and start your day with a healthy breakfast option.

Ingredients required:

• Black chane 250 gms (soaked overnight)
• 1 tomato chopped
• 1 onion chopped
• 2-3 green chillies chopped
• 1-2 julienne ginger
• Fresh coriender
• Lemon juice
• Salt 
• Black salt
• Red chilli powder
• Chaat masala

Method

• Boil the Soaked Chanas in some water n just give one whistle in cooker
• If there is excess water let it evaporate.
• Mix all the ingredients in chana.
• Give it a toss and garnish with fresh coriender.
• Serve and enjoy the tangy n spicy Chaat.

Note:     You can add boiled and chopped potatoes, but for diabetic people you can avoid it.

          Also can add pomegranates,cucumber,pineapple chunks or any other fruits n veggies as per your choice.

Oats Recipe for Diabetic

Oats are a very healthy option to start your day and for diabetic people oats can prove to be healthy yet tasty breakfast .

Oats Recipe:

 This recipe is tasty and apt for diabetic people and is quick too. 

Ingredients:
½ cup of oats
1 cup  soaked moth beans or moong beans (soaked overnight)
1  onion chopped
1 chopped  green chili
4-5 curry leaves
2 tsp oil or ghee
1 tsp grated coconut
1 tsp coriander leaves chopped
Pinch of cumin seeds

Pinch of mustard seeds
½tsp ginger shredded
1 tbsp lemon juice

Method:

1. Pressure cook oats with very little water and salt for two whistles.
2. Wash oats and drain out all the water thoroughly. Steam cook immediately for exactly for five minutes on a high flame.
3. Now remove and sprinkle some salt and one tsp oil over it, and mix lightly. This is done to prevent the oats from becoming mushy.
4. Heat a pan with oil. Add mustard, cumin, chili, curry leaves and ginger. Let the seeds splutter and increase the flame to high. Add the oats and some water. Cook till water evaporates completely.
5. Add the oats and turmeric and fry on a high flame for a min. Take off from flame and add lemon juice, carrot, coconut and coriander leaves. Mix and serve.

Lal Mirch ka Aachar

Ingredients

•             500g large Red Chillies

•             6 tbsp Mustard powder

•             5-6 tbsp Salt

•             2 tbsp Cumin seeds

•             2 tbsp Raw mango powder

•             1 tbsp Fennel seeds

•             1 tbsp Mustard seeds

•             1/2 tsp Hing

•             Juice of 3 Lemon

•             1 cup Mustard Oil

Steps

1.            Wash chillies properly and dry them. Cut in length wise or side wise. Scoop the seeds out.

2.            Heat a pan, dry roast red chillies, cumingseeds, fennel seeds, mustard seeds. Remove from heat and grind into powder.

3.            Remove from heat and pound into a fine powder.

4.            Add salt, amchur, lemon juice and mustard powder to this to make a paste

5.            Stuff each chilli with this paste.

6.            Heat mustard oil till smoky. Remove from heat and add hing.

7.            Now stuff the chillies in jars and add oil to it till 1/4 head space.

8.            Keep it near a window for a week or two and enjoy.

Stuff Tomato Recipe ......tasty n easy to cook

Stuffed Tomatoes With Gravy


Ingredients :

•  Tomatoes big   3-4
•  Potatoes boiled 1-2
• Cottage Cheese grated 100gm
• Chopped onion 1
• Ginger Garlic paste 1-2 tsp
• slit green chillies
• Chopped corriender fresh
• onion puree
• tomato puree
• Dry spices like turmeric powder, corriender powder,salt, red pepper powder
• oil
• curd

Method:

• Remove the lid of the tomatoes and keep it aside, don't throw it will be used later to cover the tomatoes again.
• With the help of the peeler take out all the pulp of the tomatoes softly without damaging the outer cover and make it hollow.
• Now in a pan put some oil,jeera ,ginger garlic paste , chopped onions, dry masalas and the cottage cheese and boiled potatoes.
• Mix it well and stir it for few minutes.
• garnish with coriender
• In another pan put some oil for gravy, add jeera, cloves, black pepper and bay leaves.
• Add ginger garlic paste and turn it golden brown, now add onion puree nad cook till the oil seperates.
• Then add tomato puree and dry masalas like turmeric, salt, coriender powder and rd chilly powder.
• Now add beaten curd and stir it continuously and then turn off the flame.
• The  tomatoes have to be stuufed with the filling preared and covered with lid again and the roasted on the gas flame or grilled in microwave oven.
• Then for serving place the tomatoes in the dish and pour the gravy and garnish with coriender and gratd cheese.
• Enjoy with chapatis, paranthas or Naan.

Home Made Samosas Recipe

Home Made Samosas

Ingredients

For the covering

Maida  250 gms

Oil   75 gms

Ajwain   1 tsp 

Salt  1 tsp

For the stuffing

Boiled potatoes 6

Peas     10-15

Green chillies     5-7 chopped

Fresh Green Coriender     50 gm

Cheese cubes  50 gm

Cashews roasted  10-15

Ginger julienne 5-7

Dry roasted masalas and coarsely grinded  -- cinnamon, cloves, black pepper and Saabat dhaniya

Salt as per taste

Amchoor powder  1 tsp

Red chillipowder 1-2 tsp

Dhaniya Powder  1 tsp

Saunf powder 1 tsp

Method

For the covering

Sieve the maida and add salt, ajwain and oil and mix it well

Then add water and make a tight dough

Be careful while adding water, it has to be a tight dough, the loose dough may spoil your covering .

Keep it aside for 30 minutes.

For the filling

Peel the boil potaoes and mash them with hand, it need not be very fine but should have some big pieces of potatoes

Keep a wok on Burner and add some oil, when it heats a little add the coarsely grinded masalas

Add peas and chillies and cashews

Then add all the dry masalas

Add paneer cubes and potatoes and very lightly turn the potatoes so that they mix well

Filling is ready, let it cool

Now Make small balls of the kneaded dough and roll it like chapattis

Cut it into two equal parts

Pick one section and make a cone of it, fill in the masala and the join the open ends firmly

Heat oil in a wok for deep frying

The oil should not be neither too hot or cool, deep fry the samosas on medium flame turning them.

Serve hot with Green chutney or Inli chutney or Kethup and even curd,

Enjoy the zaikalicious samosas.

You can also add raisins in the filling as per your choice.

Lauki ka raita

Thandai Kulfi

Thandai Kulfi is very apt for any occassion, the most trusted Dessert of India where there is no denying the fact that it was the most popular sweet dish in olden days and even today people crave for it in weddings, in parties.

No doubt the old cities are still running their age old kulfi shops in the four walls of cities like Delhi, Jaipur, Indore,Agra and in every corner of India.

So this Rakhi to offer the best Kulfi I have come up with a new exotic Rose Thandai Kulfi.

This will be a very traditional yet mouth watering dessert for your Rakhi get together.















Ingredients Required are

• 2 lt full creme milk
• Thandai Powder or Syrup 150 ml
• Sugar 100 gm
• Rose Petals Red

Method

• Boil the milk and it reduce to half of it's quantity and continuously stir it  after every 3- 4 minutes
• Add sugar and again boil for few minutes
• The add Thandai syrup and red rose petals
• Mix it well and keep it to cool down
• Fill it in moulds and let it freeze for 9-10 hours.
• Decorate with chopped pistachio and rose petals.

Rakhi Special

Rakhi Special

Rakhi is not too far and what is just sizzling in my mind is the aroma of dishes floating on my dining table.

When the bond of love between a brother and sister strengthens it is spread all over and this festivity is more enjoyed when the mouth watering food is spreading its flavours all through your house.

What I have planned for this Rakhi is Breakfast and Lunch menu including Beverages, Snacks and The Main Course.

Kheer
First of all the saffron and almond Kheer will be prepared.

Ingredients include

• Milk   2 lts
• Sugar 250 gms
• Saffron Strands 5-7
• Sliced Almonds 10-15
• Rice (broken small pieces)75 gms

Method

• Boil the milk in a pan with heavy bottom
• Add rice in it and also cook them
• When the rice gets soft add saffron and sugar
• Cook it for few more minutes
• Decorate with Sliced Almonds and let it cool and Serve Chilled.

Rajasthani Kanji vada

Ingredients

Green gram (moong dal) (2 cups)
Ginger-green chilli (adrak-hari mirch) paste (1 tsp)
Asafoetida (hing) (½ tsp)
Salt (to taste)
Fennel seeds (saunf) (½ tsp)
Oil (for frying)
Black mustard seeds (sarson), powdered (½ cup)
Black salt (kala namak) (1 tbsp)
Lal Mirch Red Chilli Powder (2 tsp)
Salt (to taste)
Method
• The Kanji has to be prepared a few days in advance.
• Mix up all the ingredients for the Kanji in a paraat (big, flat plate with shallow edges) and then grind them into a fine powder.
• Now, dissolve the powder in a bowl containing about 1 litre of water.
• Cover and keep out in the sun for at least 2 days so that all the flavours come out and get mixed thoroughly. 
FOR VADA
• Overnight-soak the moong dal.
• Drain out the water the following morning and grind the dal into a coarse paste by using very little water. Also add in the green chilli-ginger paste, saunf, hing and salt. Mix well.
• Heat oil in a kadhai and plop small balls of this dough into it. Deep-fry the Vadas till they have turned golden brown in colour.
• Drain the Vadas on an absorbent paper and then transfer them into a bowl containing cold water.
• Drain and squeeze out all the water from the Vadas by lightly pressing each of them. Take good care that the Vadas do not break.
• Next, place the Vadas in the Kanji and allow them to soak for at least an hour. 
• Serve as and when required.

Rajasthani Dhungari Chhaach (Smoked buttermilk)

Ingredients

Curd (dahi) (1 cup)
Green chillies, crushed (1-2)
Ginger, crushed (1 inch)
Salt (to taste)
Rock salt (1 tsp)
Cumin powder (jeera) (1 tsp)
Water (as required)
Oil (1 tsp)
Asafoetida (hing) (a pinch)
Mustard seeds (sarson) (1 tsp)
Coriander leaves (hara dhania), chopped (1 tbsp)
Mint leaves (1 tbsp, optional)
Bay leaf (tejpatta) (2)
Coal (2)
Desi ghee (1 tbsp)
Cumin seeds (jeera) (1 tsp)

Method

In a bowl, add curd, crushed green chillies and ginger. Whisk it. Now, add salt, rock salt, jeera powder and water. Blend all the ingredients using a blender.
Now heat oil in a pan. Once it is hot, add hing and sarson.
As the sarson starts crackling, remove it from flame and pour it on top of the buttermilk.
For dhungar, place a bay leaf, pieces of live coal in a heatproof bowl and pour hot ghee over it. 
Now add jeera to it.
Then put this bowl in a big vessel and cover it immediately with a lid to prevent the smoke from escaping.
After sometime, remove the smaller bowl from the big vessel, pour chaas in it and cover it again for 20 min.