Cluster Beans (Guvar) Dhokali with Biscuit Bhakhari

Cluster beans (Guvar) Dhokali With Biscuit Bhakhari

Preparation: 30 Minutes

Servings: 2

Ingredients 

Wheat Flour: 400 Grams

Oil: 3 Tbspn

Pure Ghee: 2 Tbspn
Ajwain: 2 tspn

Asafoetida(Hing): Pinch

Finely chopped Cluster Beans (Guvar sing): 1 Cup

salt to taste

Red Chilly Powder: 2 Tbspn

Finely Chopped Garlic: 2 tspn

Turmeric powder: 2 tspn

Water: 3 cups.

Method

Take Wheat flour in a bowl.

Add 2 tspn oil, salt, 1 tspn red chilly powder, 1 tspn turmeric powder and kneed the dough by adding water to it ( Prepare a hard dough like bhakhari ). 

Let it rest for 5 minutes.

Make equal portions from the dough and roll it evenly.

Cut them all into triangular shape. Keep it aside.

Leave four portions of dough aside.

For Dhokali:

In a pressure cooker, heat Oil and add finely chopped garlic and ajwain and asafoetida(Hing). 

Add chopped cluster beans and saute it for 1 minutes.

Add 2 Cups of Water into it and let it boil till shimmering.

Add all triangular Dhokalis into the boiling water and mix them well.

Season it with red chilly powder, turmeric powder, salt and pure ghee to it.

Mix it well.

Close the pressure cooker with lead and let it whitsel for two times.

Cluster beans (Guvar) Dhokali is ready.

For biscuit Bhakhari:

Roll the remaining dough portions into square evenly.

On a flat pan, put some oil, put them one by one and let them brown both the sides.

Biscuit bhakhari is ready.

Serve the Guvar Dhokali hot with a Tbspn of pure ghee and these bhakhari.

!!! Perfect Desi Meal for all seasons !!!

HungCurd Collonji Savoury Cookies

HungCurd Collonji Savoury Cookies

Preparation Time: 30 Minutes

Ingrediants

Hung Curd 250 Grams

Gram flour: 50 Grams

Rice flour: 50 Grams

Salt to taste

Freshly crushed black pepper: 1 tspn

Fresh Oregano: 1 Tbspn

Baking powder: 1 tspn
Tikka Masala: 1 Tbspn

Red Chilly Flakes: 1 Tbspn

Collonji(Onion seeds): 1 Tbspn

Ghee: 1 tspn

Method

Take hung curd in a bowl.

Add gram flour and rice flour and baking powder to it and mix them well.

Season it with salt, freshly crushed black pepper, oregano, red chilly flakes and tikka masala and again mix it well. prepare a dough.

Make 10 equal portions from the dough.

Take one baking tray and brush it with Ghee and arrange all small cookie balls on it keeping some distance. Sprinkle some onion seeds on the top of each cookies.

In a preheated oven (Microwave on Conventional mode), bake it for 20 - 25 minutes on 200 degree.

Let it cool at room temprature.

Savoury Cookies are ready to grab !!!

Enjoy...

Nachos BHEL

Nachos Bhel

Pre preparation Time: 30 minutes

Preparation Time: 30 minutes

Ingredients

For Nachos

Maize Flour: 3/4 Cup

All purpose Flour: 1/2 Cup

Olive oil: 2 Tbspn

Salt to taste

Oregano: 1 tspn

Chilly Flacks: Pinch

Water as required to make the dough

For Topping

Baked beans: 1/2 Cup
Olive Oil: 2 Tbspn
Chopped onion: 1 no
Chopped spring onions: 1 no
Chopped tomatoes: 1 no
Finely chopped Jalapeno: 2 Tbspn.
Tabasco sauce: 4 to 5 drops
Sour cream: 2 Tbspn
Mustered cheese sauce: 1 tspn
Oregano: 1 Tbspn
Chilly Flacks: 1 Tbspn
Processed cheese: 1 cube.

Method

In a bowl, take Maize flour and mix all purpose flour to it.

Season it with oregano, salt and chilly flakes.

Add Olive Oil to it, by adding proper amount of water, kneed the tight dough.

Let it rest for 5 minutes.

Roll the dough into a big round shape.

Cut it in small triangles. Prick them all with a fork.

Arrange them in a baking tray. Brush them with olive oil on the top.

In a Pre-heated oven, bake them for 5-6 minutes and then turn them around and brush this side also with olive oil. 

Again bake them for 5 -6 minutes.

Nachos are ready.

In a pan, add some olive oil. 

Add chopped garlic let it be brown in color.

Add baked beans, seasoned by salt and freshly crushed pepper, pinch of oregano and chilly flakes. Toss it well.

Now, in a serving bowl, take some nachos, top them with this mixture of beans. Add some finely chopped onion, tomatoes, finely chopped jalapenos and season it with oregano, chilly flakes, drops of sour cream, mustard cheese cream, few drops of tobacco sauce.

Garnish it with some crushed nachos, finely chopped spring onion and shredded processed cheese.

Nachos BHEL is ready... !!!

Note: You can deep fry nachos also if you are not using Oven.

Cold Coffee

Cold Coffee

Preparation Time: 5 Minutes

Serving: 2

Ingredients

Full fat milk: 2 Cup

Cream: 2 Tbspn

Sugar: 3 Tbspn

Instant Coffee: 1 Tbspn

Ice Cubes - 4-5
Crushed Ice - 2 Tbspn

Roasted Coffee Beans 10-12

Method

In a mixing jar take milk, cream, sugar, instant coffee and ice cubes. 

Blend... Blend... Blend till it gets creamy texture.

Shake it in a Mocktail shaker. 

Take crushed ice into a serving glass.

Pour this cold coffee into it.

Garnish it with the foam (which is formed during shaking) and some roasted coffee beans on the top.

Enjoy it Chilled...!!!! 


Goes great anytime in a day... :-)

Note: Can use Chocolate syrup for garnishing the glass.

Sizzling Barbeque

 

Pre - Preparation Time: 15 Minutes.

Preparation Time: 15 Minutes.

Servings: 4

Ingredients

For Marinade

Hung Curd: 250 Grams

Gram Flour: 2 Tbspn

Salt to taste

Freshly Crushed black pepper: 2 tspn.

Chaat Masala: 2 tspn.

Kasuri Methi (Dry Fenugreek leaves): 1 tspn.

Finely Chopped Mint Leaves: 1 tspn.

Finely Chopped Coriander Leaves: 1 tspn.

Olive oil: 1 Tbspn.

Green Mint Chutney to serve with.

____________________________________

Fresh Paneer Cubes: 200 Gram

Tomato: 1 Medium

Cubed Onion: 1/2 Bowl

Blanched Cubed Cauliflower: 1/2 Bowl

Method

For Marinade, In a bowl, take hung curd.

Add gram flour, salt, chaat masala, kasuri methi, olive oil, crushed black pepper, finely chopped mint and coriander leaves and mix it well. Marinade is ready.

Add paneer cubes, tomato cubes, onion cubes, blanched cauliflower cubes to this mixture.

Put that bowl in refrigerator for half hour to 1 hour.

Arrange these marinated cubes in a barbeque sticks.

Take some oil into a crust plate. Put these sticks on this plate.

In a preheated oven, let them grill for 10-12 minutes.

Apply some butter or oil and sprinkle some chaat masala.

Server it hot with Green Mint Chutney.

Enjoy !!!

Note: Also you can use other veggies and even fruits like pineapple 

Mint - KIWI Cooler

Mint - KIWI Cooler

Preparation Time: 10 Minutes
Servings: 2

Ingredients

Kiwi Fruits: 4 Nos.
Mint Leaves: 2 Tbspn.
Lemon zest: 1 tspn.
Chaat Masala: pinch
Salt to taste
Sugar: 1 Tbspn.

Method

In a mixture bowl, Add three chopped kiwi fruits, Mint leaves, Sugar, Salt, pinch of chaat masala and blend it well for 1 minutes.

Add  lemon juice and a lemon zest to it and Mix it well.

Take half kiwi fruit and chop it in equal small dices.

Make round slices from rest of the half kiwi fruit.

In a martini glass, Add the small dices of kiwi fruit first.

Garnish the glass with kiwi fruit slices.

Add some crushed ice to it.

Finally pour the kiwi fruit slush to the glass.

Garnish it with Mint leaves.

Serve it chilled.

Goes best in the HOT summer Afternoon... !!!

ENJOY.

Pasta In Red Sauce

Pasta in Red Sauce

Pasta in Red Sauce

Pre-Preparation Time: 20 minutes
Preparation Time: 10 minutes

Ingredients

Cooked Fusilli Pasta: 2 Cup
Finely chopped garlic: 2 tspn
Finely chopped tomatoes: 3 no
Finely chopped onion: 1 no
Tomato sauce: 2 Tbspn
Cream: 3 to 4 Tbspn
Salt to taste
Chilly Flacks: 1 to 2 tspn
Oregano: 1 tspn
Tobasco sauce: 3 to 4 drop
Cheese as required
Olive oil: 2 Tbspn

Method

In a pan, heat the oil.

Add chopped garlic to it and sauté for 1 minute.

Add onion and some salt and sauté for 1 minute.

Add chopped tomatoes, chilly Flacks, oregano and salt and sauté for some time.

Add tomato sauce and Tobasco sauce and saute it.

Take a mixture jar and churn it till it becomes smooth gravy. Red Sauce is ready!!!

Now in a pan heat this Red Sauce in a pan and add cooked pasta to it and sauté it for 5 minutes.

Add cheese to it and serve it hot!!!

Enjoy!!!

Ragi Paddu

Ragi Paddu 

Pre-Preparation Time: 5 Minutes.

Preparation Time: 5 Minutes.

Servings: 2

Ingredients

Idli Batter: 2 Cup
Ragi flour: 1/2 Cup

Chopped onion: 1 medium

Chopped capsicum: 3 Tbspn.

Chopped carrot: 1 Tbspn.

Blanched corns: 1 Tbspn.

Chopped Green Chilly: 1

Oil: 2 Tbspn

Urad Dal: 1 Tbspn.

Cumin Seeds: 1 tspn

Curry leaves: 6 to 7

Method

Take a pan, heat 1 tbspn oil and add cumin seeds. 

Add green chillies, curry leaves, urad dal, onion, capsicum, carrot and corn. 

Saute them for 2 to 3 minutes.

Add this mixture to the idli batter and mix it well.

Add ragi flour and mix well.

Greece the paddu pan and pour the batter into it.

Cook for 1 minute.

Turn all the paddu and cook them for 1 minute.

Arrange them in a serving plate and serve it with coconut chutney.

Enjoy!!!

Ragada - Patties

Ragada Patties 

Pre-preparation time: 20 Minutes

Cooking time: 30 Minutes

Servings: 2

Ingredients

For Ragada:

Dry green peas: 100 grams

Finely chopped onion: 2 nos

Finely chopped tomatoes: 2 nos

Green chilly and garlic paste: 2 to 3 Tbspn

Curry leaves: 6 to 7

Coriander Leaves: 1 Tbspn

Oil: 3 Tbspn

Red chilly powder: 1  to 2 Tbspn

Turmeric Powder: 1/2 tspn

Mustered seeds: 1 tspn

Asafoetida (Hing): Pinch

Garlic and red chilly paste: 1 Tbspn

Lemon Juice: 2 Tbspn

Garam masala: 1to 2 tspn

Salt to taste

water as required

For Patties:

Boiled Potatoes: 4 Medium

Corn Flour: 1 Tbspn

Coriander Leaves: 1 Tbspn

Salt to taste

Freshly Crushed Black Pepper: 1 tspn.

Green Chilly Paste: 1 tspn

Garlic Paste: 1 tspn.

Lemon Juice: 1.5 tspn

sugar: 1 tspn

Breadcrumbs: 1 Cup

Oil to shallow fry.

For Garnishing:

Thin Sev: 4-5 Tbspn

Coriander Leaves: 1 -2 Tbspn

Curd: 2-4 Tbspn

Green Chutney: 2 Tbspn

Date-Tamarind Chutney: 4 Tbspn

finely chopped onion: 2 Tbspn

Method

Ragada:

Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles. 

In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.

Add salt, red chilly powder, turmeric powder and mix it altogether.

In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and add water to make ragada. Shimmer it for 10 - 15 minutes.

Add Lemon juice and coriander leaves to it.

It's done. 

Patties:

Mesh Boiled Potatoes in a mixing bowl.

Add salt, garlic paste, freshly crushed black pepper and green chillies and sugar Mix it well.

Add corn flour(For Binding), lemon juice and coriander leaves and again mix it well.

Prepare equal sized patties from that mixture.

Cover all the patties by breadcrumbs.

Take a flat pan, saute all the patties till brown both the sides by adding some oil.

Serve:

Take a pasta plate, arrange patties in the middle of it.

Pour the prepared Ragada on them.

Add some green chutney and date-tamarind chutney into the Ragada.

Garnish the dish with Curd, some coriander leaves and Sev and onion on the top of it.

Serve it Hot. . . !!!

Multi grain Mix Veg Uttapam

Multi grain Mix Veg Uttapam

Pre-Preparation Time: 30 minutes
Preparation Time: 15 minutes

Ingredients

Multi grain flour: 1 Cup

Semolina: 1/4 Cup

Curd: 1 Cup
Finely Sliced Onion: 1 no
Sliced Tomatoes: 1 no
Finely chopped Green Chillies: 2 no
Sliced Green Capsicum: 1/2 no
Finely chopped Coriander leaves: 1/4 Cup
Water as required
Salt to taste
Oil to shallow fry

Pinch of baking soda

Method

In a mixing bowl, take multi grain flour, semolina and 1/2 cup curd. 

Mix well by adding required water and salt and baking soda. Make better like the better of rice uttapam.

Keep it a side for 30 minutes.

Heat a pan, put 2 to 3 drops of oil on it and rub with wet cloth.

Now pour the better and make small sized uttapam. Put all finely chopped vegetables on it and shallow fry them on both the sides.

Serve with curd.

Enjoy your healthy brunch or breakfast!!!

NOTE: We have used quaker multi grain oats and powdrerd it.

Sweet Pan Cake

Sweet Pan Cake

Pre-Preparation Time: 15 Minutes
Preparation Time: 10 Minutes

Ingredients

Sugar: 1 Cup
Wheat Flour: 3 Cup
Water 1/2 Cup
Ghee to shallow fry

Method

In bowl take sugar and water and blend them till sugar mix with water properly.

Now add wheat flour to it.

Mix well and make a batter like pan cake consistency.

Heat a pan. Put two or three drops of ghee on it n rub with wet cloth.

Pour better on pan and spread it make small pan cake.

Shallow fry them till they get golden brown.

Make sandwich of these pan cake by stuffing Gajar ka Halva in to it.

NOTE: Make the better before 6 to 7 hours to get fluffy and soft pan cake.

Spicy Pan Cake

Spicy Pan Cake

Pre-Preparation Time: 10 minutes
Preparation Time: 15 minutes

Ingredients

Gram Flour: 1/2 Cup
Bajra Flour: 1/4 Cup
Wheat Flour: 1/4 Cup
Chilly Paste : 1 Tbspn
Garlic Paste: 1 tspn
Ginger Paste: 1 tspn
Salt to taste
Turmeric Powder: 1/4 to 1/2 tspn
Curd: 1/4 Cup
Water if required
Oil to shallow fry

Method

Mix all flours in a mixing bowl.

Add salt, turmeric powder, chilly paste, garlic paste n ginger paste to it.

Mix well.

Add curd to it and water as required to make the better like pan cake consistency.

Take a pan, heat it properly. Add 2 drop of oil to it and rub it with a dumb cloth.

Pour the better on a pan and make small pan cake shallow fry them till they get golden brown from both the sides.

Serve hot with curd or katch-up.

NOTE: Prepare better before 5 hours so that pan cake gets fluffy and soft.

Sev Usal

Sev Usal

Pre-preparation time: 10 Minutes

Cooking time: 20 Minutes

Ingredients

Dry green peas: 100 grams

Finely chopped onion: 2 nos

Finely chopped tomatoes: 2 nos

Green chilly and garlic paste: 2 to 3 Tbspn

Curry leaves: 6 to 7

Coriander Leaves: 1 Tbspn

Oil: 3 Tbspn

Red chilly powder: 1  to 2 Tbspn

Turmeric Powder: 1/2 tspn

Mustered seeds: 1 tspn

Asafoetida (Hing): Pinch

Garlic and red chilly paste: 1 Tbspn

Lemon Juice: 2 Tbspn

Garam masala: 1to 2 tspn

salt to taste

Sev as required

Finely chopped spring Onion: 4 Tbspn

Bun(Pav) to serve

Lemon as required

Method

Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles. 

In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.

Add salt, red chilly powder, turmeric powder and mix it altogether.

In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and shimmer it for 10 - 15 minutes.

Add Lemon juice and coriander leaves to it.

Usal is ready.

For Tarry (Garlic, Red chilly gravy)

In a pan, heat 2 Tbspn Oil and add Red Chilly & Garlic Paste to it and let it shimmer for a while.

Add 1 cup of water to it and let it shimmer for 4-5 minutes. Tarry is ready.

In a serving bowl, take Usal garnish it with a tspn of Tarry.

Serve with sev, spring onion, lemon and Pav.

Enjoy !!!

Corn Apple salad

Corn Apple Salad

Preparation time: 5 minutes

Pre preparation time: 5 minutes

Ingredient

Boiled American corn: 1 Cup
Finely Chopped apple: 1 Cup
Pomegranate: 3 Tbspn
Olives: 10 no
Olive Oil: 1 Tbspn
Crushed Black Paper: 1/2 Tspn
Black Salt: 1/2 Tspn
Lemon juice: 1 Tspn
Salt to Taste
Coriander for Garnishing

Method

In a bowl take olive oil. 

Add crushed black paper, black salt, lemon juice, salt and mix well and keep aside for 5 minutes.

In another mixing bowl, take boiled American corn, chopped apple, chopped olives and pomegranate. 

Now add this mixture to the previous mixture.

Mix well...

Put that in a refrigerator for almost 10 - 15 minutes.

Serve it Chilled !!!