EGGLESS CAKE

ORGANIC PORRIDGE (POHA)

Recipe Coming soon..

NAVRATRA'S FOOD(Radish & Fenugreek Roti's with Curd)

CHANA BHATURA

CHANNA BHATURA:

 

Ingredients:

For CHANNA:

 

• 250 gms white Channa (Soaked overnite)
• 2 tsp Tea
• 1 chopped Onion
• 1 Grated Tomato 
• 1 tsp Ginger Garlic Paste
• 1 tsp Channa Masala
• ½ tsp Garam Masala
• ½ tsp Jeera Powder 
• ½ tsp Red chilly Powder
• 1 tsp Vegetable Refined oil
• Salt to taste 

Directions:

1. Put Channa in a pressure pan and add tea water(Take 2 cup water and 2 tsp tea and boil it for 5 min.) to it, let it boil.
2. Add salt to taste and boil the channa ,give it 4-5 steam whistles,then simmer the burner and let it boil for 10 min.
3. In another pan heat oil and onions till golden brown, add ginger garlic paste, tomatoes & all the masala’s stir it and cook well.
4. When the masala is ready, put the boiled channa to it  and mix well ,till a thick gravy is made.

Serve hot and garnish it with chopped onions, tomatoes & coriander.
 

For BHATURA:
 

Ingredients: 
 

• 250 gms Maida(All purpose Flour)
• 100 gms Sooji( Semolina, Farina, Cream of wheat)
• ½ tsp Baking Soda
• 200 gms Curd(Dahi)
• Salt to taste
• Vegetable Refined oil for frying

Directions:

1. In a bowl take Maida, Sooji, Baking Soda, Curd & Salt ,mix well. Add little water if needed.
2. Keep this dough for 2-3 hrs at room temperature.
3. In a pan pour the oil for frying, heat it well.
4. Make small balls of the dough and make flat round shape roti.  
5. Fry it, till golden brown.

Your Dish is ready.  

Serve it with Channa & Mango Pickle.

 

 

CUSTARD PUDDING

Custard Pudding:-

Ingredients:-

• 1 litre Milk
• 4 tsp Custard Powder
• 4 tsp Sugar
• ½ Finely cut fruits (Apple, Banana, Pineapple & Pomegranate)
• 3-4 Wafers for decoration
• 1 Cup crushed Marie biscuits
• 1 tsp Mixed fruit Jam
• Water
• For 4-5 glasses
• Sweetened Cherries

Directions:-

• In a pan take milk and boil it on high flame for 10 min., keep on stirring while it is boiling.
• Take ½ cup of water and add the custard powder to it and mix well.
• Add the mixture to the boiling milk, and add sugar to it.
• Boil it till the mixture thickens.
• Switch off the flame.
• Let it cool at room temperature, and keep it in refrigerator for at least 2-3 hrs., so that it gets chilled.
• Take wine glasses brush the inside with mixed fruit jam and refrigerate them for at least 1 hr.
• Take the refrigerated glasses out and put a layer of crushed biscuits, then a layer of all the cut fruits and pour the chilled custard on it.
• At the top decorate it with pomegranate seeds or cherries and put the wafers on top.
• Do it for all the glasses and refrigerate it for ½ an hour.

Serve chilled.  

MASALA RICE WITH SOYBEAN NUTRELLA

Masala Rice with Soybean Nutrella :-

Ingredients:-

• 2 Cup Rice (Soaked for 1hr in water)
• 4-5 tsp Desi Ghee/Olive oil
• 1 Sliced Onion
• 1 Sliced Tomato
• 1 Sliced Potato
• ¼ Cauliflower
• 1 inch long ginger sliced
• ½ Cup of Soybean Nutrella (Soaked for ½ hr. in water)
• ½ tsp Garam Masala
• ½ tsp Turmeric Powder (Haldi)
• 4 Cup Water
• Salt to Taste

Directions:-

• Heat Ghee in a pan(With lid) & add sliced onions , cook till turned light brown, add rest of the vegetables and sauté well.
• Add soaked Nutrela without water in the pan and cook for about 2-3 min.
• Add salt, garam masala, turmeric powder and rice in the pan.
• Add 4 cups of water and stir it well, and let it boil for 2-3 min.
• Simmer the flame and cover the pan with a lid.
• Let the whole dish cook till the water get soaked and the rice nicely cooked.

Serve Hot with Curd raita.

INDIAN MASALA GRAVY CHICKEN

Indian Masala Chicken:-

Ingredients:-

• Raw curry cut Chicken 800gms
• 3-4 Grated onions
• 3-4 Grated Tomato
• 3 tsp Ginger Garlic paste
• 4 tsp Desi Ghee
• 5-6 Cloves (Longe)
• Large Cardamom ( Badi Elachi)
• Cinnamon ½ inch pc.
• 4-5 Black Pepper (Kalimirch)
• Red chilly powder- ½ tsp
• ½ tsp Garam masala or Chicken masala powder
• Fenugreek powder (Kasuri methi)
• Salt to taste

Directions:-

• In a non-stick pan heat ghee,then add Large Cardamom, Cloves, Cinnamon, Black Pepper and saute for 1-2 min.
• Add grated onion and cook till golden brown, then add ginger garlic paste and sauté for for 2-3 min. Then add grated tomatoes to it and cook for 2-3 min.
•  Then add salt, red chilly powder, garam masala powder/chicken masala powder, Fenugreek powder.
• Cook them well till masala is cooked well. Cook for 5-7 min.
• Add chicken pieces to it and mix it well with the masala, cook it on high flame for about 5 minutes.
• Then add ½ cup of water to it and simmer the flame and let it cook for 10-15 minutes.
• Cover the pan and cook it.
• When the chicken is tender and ready then add ½ cup of water and cook it on high flame for about 10 minutes.
• Add chopped coriander and serve hot with Laccha parantha or butter naan.  

SUGARFREE/DELICIOUS SWEET KHEER

Sugarfree kheer:-

Ingredients:-

• 1 Cup Rice (boiled)
• 1 Litre Milk
• 1 Cup Sugar or 7-8 tsp sugarfree powder
• Few chopped nuts (Almonds , Resins )
• 2 Cardamom

Directions:-

 

• In a pressure cooker boil rice and let it cool.
• Add milk to the boiled rice and cook on high flame for 5 min. till it is boiling well.
• Boil for ½ hour on slow flame ,add cardamom powder and sugar and again boil for 15-20 min.
• Cook till the milk has reduced to half and milk thickens.
• Add chopped nuts and switch off the flame.
• Pour it in a bowl and decorate it with nuts and chill it in refrigerator for 1 hr.

Serve the delicious Kheer chilled.

POMEGRANATE AND BANANA RAITA (CURD)

Pomegranate and Banana Raita:-

Ingredients:

500 gms Refrigerated Curd (Dahi)

One Banana cut into small pieces

½ cup Pomegranate (Peeled) seeds

Four tsp Sugar

½ tsp Black Salt

Directions:-

Take cold thick curd and blend it well with blender, add sugar, black salt in it and mix well,do not add water or milk to thinner it.

Then add pomegranate seeds and banana pieces to it and mix it with light hand.

Keep refrigerated for ½ an hour and serve it on lunch or dinner table.

Optional: Add green grapes cut into half into the curd

Serve chilled this unique taste curd & enjoy it.

BEANS TOAST WITH CHEESE TOPPING

RECIPE :-

Beans Toast with Cheese Topping:-

Ingredients:-

• Three slice Brown Bread
• 200 gms Baked Beans (Tinned)
• Three cheese cubes
• Butter (Optional)

Directions:-

• Take bread,toast it in a toaster for 1 to 2 min. till light brown.
• 
  
• On the toasted bread put some butter and spread it evenly.
• 
  
• In a pan put the baked beans and cook it for 3-4 min., until it thickens.
• 
  
• Then on the toasted buttered bread slices, spread the beans evenly and grate the cheese all over it properly.
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• In a preheated oven ,place these bread slices and bake till the cheese turns light brown.

Serve Hot with Tomato Ketchup on the breakfast table.

CHEESE CHILLY WITH FRIED RICE

RECIPE :-

Fried Rice with cheese (Paneer) chilly:

Ingredients:

For Fried Rice:

1. Three cups boiled rice
2. Two chopped onions(Medium size pieces)
3. ½ cup farm fresh beans(Chopped)
4. ½ cup chopped carrot
5. ½ cup chopped capsicum
6. ½ tsp Soya Sauce
7. ½ tsp Tomato Sauce
8. Pepper, Salt to taste
9. Three tsp oil

a). Heat oil in a non-stick pan, add chopped onions, cook till light brown, add rest of the vegetables i.e. carrot, beans & capsicum, Sauté well till half cooked.

b). Add salt, pepper, Soya & tomato sauce. Mix well, till cooked.

c). Then add the boiled rice to the pan slowly, & keep on mixing the vegetables, till the vegetables are mixed with rice nicely & evenly.

Switch of the flame. Serve Hot.

Ingredients:

For Cheese(Paneer) Chilly:

1. 250 gms Cheese(paneer) cut into cubes
2. Two small Capsicum
3. 7-8 cloves of chopped Garlic
4. ½ tsp Soya sauce
5. ½ tsp Tomato Sauce
6. One chopped Onion
7. Two chopped Spring Onions
8. 1½ tsp Corn flour
9. Oil for frying
10. 2 tsp Maida(All purpose flour)
11. 2 tsp Besan(Gram flour)

For Cheese (Paneer):

• Take maida and besan , mix well & add 5-6 drops of soya sauce. Add salt, pepper to taste and then add water to make a thick batter paste.
• Take the cheese cubes and dip in the batter and deep fry them one by one, cook till golden brown.

For Gravy:

• Heat 1 tsp of oil in pan, add chopped garlic and then chopped onions ,cook till light brown.
• Add salt, pepper, Soya sauce, Tomato sauce, Capsicum & Spring onions .Mix well, cook till the vegetables become tender.
• Add 2 cups of water and let it boil for 1-2 min.
• In another bowl take 1½ tsp Corn flour to 1 cup of water, mix it well evenly and add this mixture to the boiling water mixture of vegetables.
• Let it boil till the gravy thickens.
• Then switch off the flame and add the fried paneer to it. Do not over cook after putting paneer.

Serve Hot.

WHEAT FLOUR (AATTA) HALWA WITH ALMONDS TOPPING

Ingredients:-

1. 1 cup wheat flour
2. 1 cup sugar
3. 1 cup desi ghee(clarified butter)
4. 1 cup water
5. ½ cup almonds (finely chopped)

Directions:-

1. Heat the ghee in a non-stick pan on medium flame.
2. Add wheat flour (Atta) to the heated ghee and stir quickly so that the lumps are not formed.
3. On the other side mix water and sugar together & let it boil for 1-2 minutes.
4. Stir the atta till golden brown, do not overcook the atta.
5. As soon as the atta is ready simmer the flame and add the water and sugar mixture to it. Be careful the bubbles may come up, keep stirring so that lumps do not formed.
6. Stir it till the halwa leaves the side of the pan. Switch off the flame.
7. Pour the halwa in a halwa bowl & decorate it with small cut pieces of almonds in the center and whole almonds to be kept on the sides of halwa.

SERVE HOT & enjoy it.