BABY CORN CHINA TOWN

Ingredients :

Baby Corns : 8-10
Corn Flour : 2tbsp
Spring Onions : one fourth cup ( finely chopped)
Garlic : 5-6 (finely chopped)
Tomato Ketchup : 5 tbsp
Soya Sauce : 1tbsp
Chilly Sauce : 2 tbsp
White pepper : a pinch
Salt : half tsp
Oil for deep frying

Method:

1. Cut the babycorns vertically from the middle to take out a thin scrap and a sciccors like structure is formed.

2. Marinade these babycorns with corn flour , salt , white pepper and half of the sauces for 15 mins.

3. After 15 minutes , deep fry these marinated babvcorns on medium flame in medium hot oil.

4. In a separate pan , heat 1tsp of oil , add garlic , spring onions . Saute for 2 mins , add fried babycorns and remaining sauces , saute for a min ,
5. Sprinkle little water , cook till water is absorbed by baby corns , remove from flame
6. Garnish with spring onions and serve.

Note : You should always use fresh babycorns , if the babycorns are not fresh , scrap cannot be taken out , it will break with taking out scrap .


Tomorrow's Recipe : Gulab Jamun Pin Wheels

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MATKA KULFI

Ingredients:

Milk : 500 ml
Sugar : 4tbsp
Khoya : 100 gms
Elaichi Powder : a pinch
Chopped Dryfruits : 2 tbsp
Corn Flour : 2tsp dissolved in milk

For Garnishing :
Pista Flakes : 1tsp

Method

1. Mix milk , khoya and elaichi powder in a sauce pan and put the pan on medium flame . Keep stirring.
2. Add Chopped dryfruits after 5 minutes and corn flour paste, keep stirring till a rabri like consistency is formed.
3. Add sugar and reduuce the flame to low and stir till sugar is dissolved.
4. Remove the saucepan from flame and allow to cool.
5. Transfer the mixture in small earthern pot (matki) and garnish with  pista flakes.

6. Cover the pot with aluminium foil , then place these pots in an airtight container .
7. Keep the container in freezer till kulfi is set .


Tomorrow's Recipe : Baby Corn China Town
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ALOO TIKKI CHAAT

Ingredients:

For Tikkis:

Boiled and mashed potatoes : 1 cup
Corn Flour : 2tbsp
Salt to taste
Oil : 2 tbsp

For Topping :

Dry Green Peas : 150 gms
Salt to taste
Corainder powder 1tbsp
Jeera  :1tsp
Turmeric a pinch
Oil : 1tsp

For Assembling:

Green Chutney
Tamarind Chutney
Curd
Baarik Sev
Finely chopped onions
Pomogranate Kernels
Salt
Red chilly powder ( Everything  as per your taste)


Method:
1. Mix potatoes , salt and corn flour and divide the dough into 3 portions. Make 3 big balls.

2. Heat a tava . Apply oil , then put potato balls on it , After two mins, turn the sides .
3. When a brown layer is formed on both the sides , press the balls on tava to give them the shape of tikkis .
4. Reduce the flame and grill the tikkis till crisp from both the sides .May take from 10 - 12 mins.

5. Soak dry green peas overnight .
6. Pressure cook for 3 whistles on medium flame (add salt and turmeric).Allow to cool naturally .
7. Heat a little oil , add jeera and pout this on green peas .Again put the cooker lid for 2 mins.
8. Open the lid , add some water and corainder powder and simmer on low flame for 10 mins.
9. The peas should be soft and the curry thick .

Assembly

In a plate , put tikkis , pour green peas , Put  tamarind chutney , curd(whisked) , green chutney , onions ,pomogranate kernels and  baarik sev. Sprinkle some salt and red chilly powder

Tomorrow's Recipe : Matka Kulfi
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VEG MOMOZ

Ingredients:

Onion Finely chopped : 2tbsp

Finely chopped Mix Vegetables (cabbage, carrot , capsicum , beans , green peas): half cup

Soya sauce : 1tsp

Tomato Sauce : 2tbsp

Green Chilly sauce : half tbsp

Ginger garlic paste : 1tsp

Salt to taste:

Oil : 3tbsp

Ajinomoto : a pinch

For the dough

Maida : half cup

Salt to taste

Oil : 1tsp

Method:

1.       Mix maida , oil and salt well and make a medium soft dough by mixing water .Keep aside.

2.       Heat a pan , add oil , add ginger garlic paste , onions , salt and sauté on medium flame till onions turn pink.

3.       Put all other vegetables and cook covered on flame for 5 mins.

4.       Add all the sauces to these vegetables , sauté for a min and remove from flame.

5.       Roll the dough , make different shapes from it , stuff the mixture and cover well.

6.       Heat a steamer .

7.       Brush the raw momoz with oil and keep in steamer for 10 mins on medium flame .

8.       Momoz are ready to be served .

Tomorrow’s Recipe : Aloo Tikki Chaat

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SABU CHEESE VADA

Ingredients:

Boiled and mashed potatoes : half cup

Sago(sabudana) : ¾ cup

Salt to taste

Red Chilly Powder to taste

Small cubes of mozorella cheese : 10

Rice Flour : 1tbsp

Method:

1.       Soak sabudana in water for 8 hrs. The water should be of level of sabudana , not more than that.

2.       Mix all the ingredients other than cheese cubes .

3.       Divide these portion in 6-8 medium sized balls.

4.       Press each ball lightly on your palm and place a cube of mozorella cheese inside and  cover the cheese properly to a ball like shape .

5.       Again press the balls lightly on your palm to make vada like structure.

6.       Refrigerate for half an hour.

7.       Deep fry in medium hot oil  on medium flame

8.       Serve hot with ketchup and green chutney.

Note :

1.Always be very careful with the moisture content  of potatoes and sabudana . If any of these have higher moisture , more binding agent (rice flour used here) will be used that will decrease the taste.

2.Try to avoid binding agent at all for good taste .

3. No need of refrigeration of tikkis if moisture is balanced .

4. In traditional sabuvada , peanuts coriander leaves and many more spices are used, here all those are not needed to get full flavour of cheese .

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Tomorrow’s Recipe : Veg Momoz

CHOCOLATE COATED PANI PURI

Ingredients:

Puri : 4-5
Dark chocoolate : 100 gms
Vanilla Sponge cake : 2-3 slices
Tutti Frooti : 1tbsp
Cold Coffee : 1cup'

Method:

1. Break the thiner side of puris for stuffing and keep aside.
2. Melt the dark chocolate either in a microwave or double boiler.
3. Dip the thicker side of puri in melted chocolate and keep upside down for 10 - 15 min to form chocolate coating on puri .

4. Now dip the thiner(broken side) side of puri in chocolate .Alternative you can spread chocolate on puri with the help of a spoon or a brush .broken portion should not be covered .Allow to dry .

5. Crumble slices of vanilla sponge cake and mix tutti frutti in it .
6. Fill this in puris .
7. Take short glassed , fill those with cold coffee and keep puri on that and serve .




Note : Instead of cake , vanilla icecream can also be filled inside puris. This is also a very good combination .

Tomorrow's Recipe : Sabu Cheese Vada

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STUFFED ICECREAM WITH CAKE

Ingredients :

One  vanilla sponge cake loaf

Chocolate Icecream : 1scoop

Colorful sprinklers for garnishing

Thin sugar syrup : 1tsp 

Method:

1.       Create a cavity in cake loaf as we have done in case of bread stuffed with chole :

2.       Sprinkle  sugar syrup in this cavity.

3.       Stuff the cavity evenly with chocolate icecream.

4.       Keep this in freezer for 5 minutes.

5.       Make small sticks of scooped out cake , crumble the cake and make stick by rolling between palms.

6.       Take out the cake from freezer and decorate with colourful sprinklers and cake stick and a slice of cake and serve.

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Tomorrow’s Recipe : Chocolate coated pani puri

CHEESY POTATO BASKET

Ingredients:

Boiled potatoes : 2
Cheese Cube : 1
Finely chopped onion : 1tbsp
Finely chopped tomato : 1tbsp
salt to taste
Oregeno : half tsp
Pepper : one fourth tsp
Oil for greesing

For Garnishing:

Tomato Ketchup : 1tsp
Cheese flakes: little


Method:

1. Cut long slices  of one of the boiled potato. Sprinkle very little salt on these slices.

2. Mash the other potato and add grated cheese to that .Also add salt , oregano and pepper .
3.Fill the potato cheese mixture in a piping bag .
4. Pipe this mixture on the edges of potato slices , so that a basket like structure is formed.

5. Mix tomatoes and onions and add little salt .
6. Stuff the basket with tomato and onion mixture.
7. Greese a baking dish , place these potato baskets and bake at 180 degrees for 12 mins.

8. Garnish with tomato ketchup and small flakes of cheese.

Tomorrow's Recipe : Stuffed Cake with Icecream

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MASALA PAPAD IN SHORT GLASS

Ingredients:

Small Papad : 4

Finely chopped onions : 2tbsp
Finely chopped tomato:  2tbsp
Very small cubes of paneer : 1tbsp
Salt to taste
Chat Masala : one fourth tsp
Red chillly powder : one fourth tsp
Oil for deep frying

For Serving and Garnishing :
Short Glasses : 2
Green Chutney: 1tsp
Tomato Sauce : 1tsp
lemon juice : 1tbsp
Aloo bhujia : 4-5 tbsp


Method:

1. Heat oil in a pan .
2. Add Papad in medium hot oil on medium flame .
3. While papad is being fried , mould it in a shape of a cone with the help of a tong and a spoon.
4. Take out papad cones on a papaer towel.
5.. Mix onions , tomatoes ,paneer , salt , redchilly powder and chat masala.
6. Stuff this mixture in papad cones .

Serving:
1.Spread lemon juice on a plate.aloo bhujua on other plate, dip the upper end of short glass in lemon juice then dip it in aloo bhujia, so that aloo bhujia get coating on glass .
2. Decorate the interior of glass with green chutney and tomato ketchup in layer .
3.Keep the stuffed papad cone in glass and serve .

Note : If you are unable to get small papads , take the papad of actual size and cut it from middle , then it can be shaped as a cone while deep frying .

Tomorrow's recipe : Cheesy Potato Basket

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JALEBI

Ingredients:

Maida : 100 gms
Curd : 50 gms
Fruit Salt ( Eno) : one fourth tsp
Oil / ghee for deep fry :

For Sugar Syrup:

Sugar : 3/4 cup
Water : 1 cup
Orange Food Color : 4-5 drops

Method:

1. Mix maida and curd well . Ensure that there are no lumps . The mixture should have pouring consistency like cake batter.
2. Keep this aside for fermentation in a warm place . At cold place , batter will take around one day for fermentation and at hot places , it will take , 10 - 12 hrs .
3. After fermentation mix it again very well , add fruit salt and mix again.
4. Fill the batter either in a  thick polythene cone or cloth potli or in a ketchup dispenser.
5. Heat oil or ghee , pour the mixture in the shape of spiral / jalebi in pan on medium flame .

6. Deep fry turning sides till it becomes brown . put fried jalebies in  hot sugar syrup for 2 mins and take out .

7. Can be served with rabri

For the sugar syrup:

1.In a  sauce pan add sugar and water. Put on medium heat  and stir ocasionally.When the sugar dissolves add orange food color .Heat on slow flame for 8- 10 mins or till syrup becomes little thick (two string consistency)..



Tomorrow's Recipe : Masala Papad in short glass.

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IMLI KI CHUTNEY

Ingredients:

Seedless Tamarind : 100 gms
Jaggery Grated (Gur) : 100 gms
Sugar : 3tbsp
Roasted Cumin(jeera) Powder : 1tbsp
Black Salt : 1tbsp
Fennel (Saunf) Powder : 1 tbsp
Black pepper : half tsp
Dry ginger powder ( Saunth) : 1tsp
Salt : half tsp
Red Chilly Powder : one fourth tsp
Whole Red Chillies : 2
Sodium Benzoate : half tsp

Method :

1. Soak tamarind in water for 4 hrs .
2. In a pressure cooker , add tamarind jaggery , salt and whole red chillies and pressure cook on low flame till 3 whistles.
3. Allow to cool naturally .
4. When the mixture cools down , grind this in a mixture jar .
5. Sieve the pulp with the help of strainer .
6. Put the sieved pulp in a saucepan and put all the spices and sugar , add water if needed..Simmer on low flame for 8 to 10 mins.
7. More sugar can be added as per your taste .
8. Chutney is ready , Allow to cool completely . If you wish to store for a long time , add sodium benzoate and store in a glass jar and keep in fridge.

Must try , Very quick , very yummi , top it on samosa , kachori , bhel puri , pani puri and many more 


Tomorrow's Recipe : Jalebi

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BADAM MILK

Ingredients:

Milk : 250 ml
Almonds : 7
Khoya : 3tbsp
Vanilla Custard Powder : 1tbsp
Sugar : 2tbsp
Almond essence : 2 drops

Method:

1. Put milk in a thick bottom pan , add khoya and keep the pan on burner on medium flame .
2. Coarsely crush 6 almonds and add these to milk .
3. After one boil , reduce the flame to low  and keep stirring .
4. After 5 mins , add custard powder slurry ( mix custard powder in lukewarm milk).
5. Keep stirring till the milk redduces to half of its volume.
6. Add sugar , stir for 2 min and remove the pan from burner .
7. Add two drops of almond essence , mix very well , refrugerate for 1 to 2 hrs.
8. Serve chilled , garnish with almonds and serve.

Tomorrow's Recipe : Imli ki chutney

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OPEN DOSA

Ingredients:

Rice : 3 cups
Urad Dal : 1 cup
Fenugreekseeds( Methidana): 8 - 10
Boiled Mashed Potatoes : half cup
Onion : 1 small( cut into long slices)
Green chilly: one finely chopped
Curry Leaves : 8-10
Mustard Seeds: half tbsp
Cumin Seeds : 1tsp
salt to taste
Turmeric : half tsp
Oil : 2 tbsp
Butter: half tbsp
Sambhar Masala: half tsp

Method :

For the dosa batter:

1.       Soak  rice , dal and methidana for 8 to 10 hrs.

2.       Grind these either in a wet grinder or mixer jar .Keep this mixture in a warm place for 10 to 12 hrs for fermentation.

3.       The mixture should raise to double of its original volume. Mix salt .

For the  potato filling:

1.Heat a pan , add oil ,add mustard seeds , when it splutters , add jeera , onions green chilly , curry leaves and sauté on medium flame .

2. When the onions become transparent add salt , turmeric and potatoes. Saute for a min and remove from flame.

For the open dosa :

1.  Heat a tava . Greese it with oil . Sprinkle little water on it .
2. On the center of tava , put a ladle full of batter and spread it outwards .
3. The thickness of the dosa should be more than that of a masala dosa but less than that of a uttapam .
4.  Apply little oil at the edges of the dosa and spread it inwards. This will help in removing the dosa.
5.  Sprinkle sambhar masala on dosa. On the middle put potato mixture .
6. Remove the dosa and place a dollop of butter on the top of potato mixture. Serve with sambhar and coconut chutney.  

CHOCOLATE SPIDERS

Ingredients:

Dark Chocolate : 100 gms
Butter : 1tbsp
Noodles : 50 gms
Oil : for deep frying noodles.
Cadbury's Gems : 4 No

Method.

!. Melt the dark chocolate in microwave .
2. Add butter to this , again microwave for 30 seconds.Mix well.
3. Boil the noodles as per the instructions given on packet of noodles.
4. Strain the excess water from noodles and pour some cold water so that noodles doesnot stick with each other.
5. Deep fry these noodles till they get a brown color.

6. Roughly break the fry noodles and dip in melted dark chocolate.
7. Take out a lump of dipped noodles and place it on a butter paper.
8. With the help of your hands , adjust these dipped noodles in the shape of spiders.
9. For the eyes of spiders , place two balls of gems .
10 . Refrigerate for half an hour.
11. Chocolate spiders are ready .

Note : Try to use thick noodles for proper shape.

Tomorrow's Recipe : Open Dosa

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PANEER MAKHNI

Ingredients:

Paneer cubes : 100 gms
Tomoto: 2
Onion: 2
Cashews : 10 - 12
Garlic : 5
Ginger : half inch
Green Chilly : 1
Fresh Cream : 50 ml
Milk : 50 ml
Tomato Ketchup : 2tbsp
Butter: 2tbsp
Garam Masala : 1tsp
Kashmiri Lal Mirch : 1tsp
Salt to taste
Turmeric : a pinch
Roasted Kasuri Methi : 1tbsp


Method :

1. Coarsely chop onions and tomatoes.

2. In a pan add onions , tomatoes and garlic,ginger and cashews , add some water and boil covered for around 15mins.  Add enough amount of water , otherwise water will evaporate and things will burn.

3.Strain the water and allow to cool.

4. Crush in a mixer jar to make a fine paste.

5.Heat other pan , add butter , kashmiri lal mirch , garam masala , and prepared paste.

6. Saute for 5 mins on medium flame , add paneer cubes , salt , cream , tomato ketchup.

7. Keep stirring , when the pan leaves oil , add milk .

8. When  a thick gravy is ready , add roated crushed kasuri methi, ( Crush kasuri methi with the help
of your palms). Miix well and remove the pan from flame.

9. Paneer makhni is ready to serve.

10. Garnish with corainder leaves and mashed paneer.

Tomorrow's Recipe : Chocolate Spiders

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ICECREAM SANDWITCH

Ingredients:

Vanilla Icecream : 1 scoop
Chocolate biscuits: 4
Chocolate vermicelli : 1 tbsp

Method:

1. Take one biscuit and place scoop of vanilla icecream .
2. Top the icecream with other biscuit , so that icecream is sandwitched between biscuits .
3. Coat half of the visible portion of icecream with chocolate vermicelli.
4. Keep this sandwitch in freezer for 5 mins.
5. Icecream sandwitch is ready to serve

Note : This is the very basic recipe , choice of biscuit , and icecream depends on your taste.

Tomorrow's Recipe : Paneer Makhani

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DHABELI

Ingredients:

Boiled and Mashed potatoes : half cup
Onion: 1 medium sized , finely chopped
Pomogranate Kernels: 3tbsp
salt to taste
turmeric powder a pinch
Pav Bread: 2
Butter : 2tbsp
Oil : 2 tsp
Baarik Sev : 1tbsp
Dhabeli Masala: 2 tbsp
Red chilli Powder: 1tsp
Green Chutney: 1 tbsp
Tamarind Chutney:1tbsp


For dhabeli masala : Mix half tsp , of each  pavbhaji masala, achari masala, sambhar masala, chole
                                  masala,  tandoori masala



Method :
1. Heat a pan , add oil and onions ,.
2. When onions becomes soft , add salt , turmeric powder , and dhabeli masala.
3. Add potatoes , saute for a minute on medium flame , then add one fourth cup of water .
4. Again saute for a minute and remove the pan from heat , Allow the stuffing to cool .
5. Add pomogranate kernels to this mixture .

6. Cut the pav bread from centre, apply butter on both sides .and green chutney on one side

    and tamarind chutney on other .
7. Stuff with potato mixture and toast lightly both the sides apply butter on a hot tava.

8. Keep pressing the pav bread, the stuffing will ooze out but adjust it , so that it sticks on the sides
   of pav bread .
9.Dhabeli is ready to serve .

10 .If you wish , can serve like a chat , for that apply green chutney, tamarind chutney on top of dhabeli, and garnish with baarik sev , finely chopped onions and pomogranate kernels

Tomorrow's Recipe: Icecream Sandwitch

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CHEESY FUDGE

Ingredients:

Cream Cheese : 70 gms
Butter : 1tbsp
Cocoa Powder : 3tbsp
Milk Powder : 3 tbsp
Powdered Sugar: 3tbsp
Milk : 3tbsp
Roated Dryfruits (coarsely crushed): 3 tbsp

Method:

1.Heat a non stick pan , add butter, cream cheese , cocoapowder , milk powder and sugar.
2. Keep Stirring .
3. When the mixture leaves pan , add milk.
4. Keep stirring again till the mixture leaves pan.
5. Take out the mixture in a bowl and allow to cool.
6. Mix dryfruits, and make balls of this mixture (apply little butter on your palms for perfect shape).
7. Cheesy fudge is ready to serve .

Tomorrow's Recipe : Dhabeli

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HARA BHARA PULAO

Ingredients:

Corainer leaves : 1 cup
Green Chilly: 1No
Tomato : 1 small
Onion : 2 No
Jeera : half tsp
Green Food Colour : 5-7 drops
Salt to taste :
Oil : 2 tbsp
Cashews: 10 to 12
Rice : 1 cup (soaked in water for 20 mins)

For Garnishing : Curd , Carrot Slices, PepperCorns ,Curd

Method :

1.In a mixer jar , make a paste of corainder leaves , green chilly , one onion , tomato , salt and jeera .
2. Heat a thick bottom pan , add oil , add onion ( cut onion long).

3. When the onion change color , becomes light brown , add cashews , and soaked rice ,

4. Saute for a minute, add required quantity of water , green food colour ,salt and rice.
5.Initially cook the rice on medium flame uncovered , then cover and cook to low flame till rice are
   done completely.
6. Hara Bhara Pulao is ready to serve

Presentation :

Keep the pulao in shape of a fish in a serving dish , make eyes of fish with pepper corns
cover the remaing portion with curd and cover with carrot slices .

Note :1. Different varities of rice takes varying amount of water for cooking .
          2. Add water as per choosen rice .


Tomorrow's Recipe : Cheesy Fudge

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CHECKERS CUTLET

Ingrdients:

Boiled and mashed potatoes  : Half cup
Grated Purple Cabbage : 4 tbsp
Salt to taste
White pepper powder: 1tsp
Garam Masala : one fourth tsp
Chopped corainder leaves : 1tbsp
Maida Slurry: half cup
Crush corn flakes : half cup

Method
1. Mix little salt with grated purple cabbage and keep aside for 5 mins
2. After 5 mins squeeze out water from cabbage with the help of your palms or muslin cloth.
3.Mix salt and other seasoning with potatoes.
4. Divide this potatoes in two portions
5. In one portion add cabbage , leave the second portion as it is.

6. Keep the white portion on a greased polythene and shape it as a square .

7. Do this for purple portion also.

8. Apply some slurry white portion  and place purple portion on it .

9. Cut this from the middle with the help of a knife.

10. Take one portion and place other portion of different color on it to make checks pattern.

11. Cut thick square from this (around size of two cutlets)
12. Refrigerate for 20 mins
13. Dip these cutlets in maida slurry and coat with crushed cornflakes and deep fry
      on medium flame in hot oil.
14. Cut from the middle so that the checks are visible and serve with green chutney.

Note : In place where purple cabbage is not available , beatroot can be used , but use the beatroot
           in very small quantity as it has strong flavour , should be used for color only.


Tomorrow's Recipe : Hara Bhara Pulao

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