CRISPY SMILES

Ingredients:

Boiled and mashed potatoes : 1cup

Soaked Rice Flakes : half cup

Salt to taste

White pepper powder : one fourth tsp

Garam Masala : one fourth tsp

Chaat Masala : one fourth tsp

Corn Flour : 1tbsp

Oil for deep frying

Method :

1.       Mix all the ingredients very well.

2.       Make small tikkis.

3.       With the help of a pencil bottom , make eyes.

4.       With the help of a knife , make a smile.

5.       Refrigerate for half an hour .

6.       Deep fry and serve with ketchup and green chutney.

7.       After frying , you can insert peppercorns on eyeholes.

Tomorrow's Recipe : Dal Makhani

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PEDA

Ingredients :

Khoya : 1cup

Condense Milk : one fourth  cup

Ghee : 1tbsp

Cardamom Powder : half tsp

Powdered Sugar to taste

Method:

1.       Take a thick bottom pan . Keep on burner on low flame , add ghee , add khoya and roast very well.

2.       When the khoya leaves pan add condense milk , keep stirring till the mixture becomes thick.

3.       Remove from flame , allow to cool , add powdered sugar , cardamom powder and bind and serve.Can coat with powdered sugar.

Note : This is very basic recipe of peda .Many variations can be done  like use of brown sugar, use of saffron , use of cream , Also little cocoa powder can be used while roasting khoya , A different variety of peda is formed each time .

Tomorrow’s Recipe : Crispy Smiles

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RASOGULLA

Ingredients :

For Chena

Milk : 1 Litre

Citric Acid : half tbsp

Water : One cup

For Sugar Syrup:

Sugar :  2 cups

Water : 2 and half cups

Cardamom Powder : half tsp

Method:

1.       Boil milk , Keep stirring while boiling so that creamy layer is not formed . Formation of cream is not desirable here.

2.       When boiled , remove from flame , and allow to cool about 20 %.

3.       Heat  one cup of water in a pan . We need luke warm water .Dissolve citric acid in it .

4.       Add this citric acid water to boiled milk spoon by spoon and keep stirring .The milk will start curdling .

5.       Stop immediately add citric acid water as the milk curdles completely .Chena is formed.

6.       Strain the chena in a muslin cloth . Wash chena with cold water.

7.       Hang the muslin cloth with chena on a kitchen tap or window or any other suitable place for 30 mins.

8.       After 30 minutes , knead the chena very well to avoid any lumps.

9.       Divide in small balls .Around 12 balls are appropriate for 1 ltr of milk. On putting in sugar syrup rasogullas will be more than double of volume of these balls.

10.   In a deep and thick bottom pan , add sugar and water .When the sugar dissolves , add chena balls one by one slowly .press lightly the balls and drop them to avoid breaking.

11.   Cover and cook on medium flame for 18 – 20 minutes. Check in between . if you feel rasogullas are done , take a rasogulla out of syrup and press lightly with a spoon , if it swells back , it means its done . Dont overcook , otherwise rasogullas will become hard.

12.   Sprinkle cardamom powder and allow to cool .Serve chilled.

Note : 1.There are many methods of curdling milk (use of lemon , curd, vinegar)  but this is best , economic and error free.

Tomorrow’s Recipe :Peda

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RASMALAI

Ingredients :

6 Rasogullas

Milk : 1 ltr

Sugar : 2 tbsp

Cardamom Powder : a pinch

Almond Flakes : 1 tbsp

Pista Flakes : 1 tbsp

Method :

1.Boil milk in a heavy bottom pan , keep stirring . Take out some milk  ( around half cup). Cool it till it becomes lukewarm .

2. Squeeze the rasogullas from sugar syrup and soak in lukewarm milk for 10 mins.

3. After 10 mins , again take some lukewarm milk and now again squeeze rasogullas lightly and dip in this milk for 10 mins.

4. Till this time , let the original milk remain on low flame so that it reduces to 60%  of original volume.

5. Now again squeeze rasogullas but this time put them in boiling milk.

6.Add sugar , cardamom powder  and cook covered on low flame  for 5 mins.

7. Remove from flame , allow to cool and serve chilled. Garnish with pista flakes and almond flakes.

Note : Saffron can be added in milk for good taste and yellow colour.

Tomorrow’s Recipe :  Rasogulla.

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MALAI RAJBHOG

Ingredients:

Rasogulla : 6

Khoya  : 150 gms

Saffrom cream mix : 3 tbsp

Cream : 1 tbsp

Powdered Sugar : 3 tbsp

Finely chopped pista : 5 tbsp

Method :

1.       Dry roast khoya  for 5 – 10 mins on low flame .

2.       Add all other ingredients, except sugar and roast for 5 mins  on low flame .

3.       Remove from flame and add sugar . Allow to cool .

4.       Squeeze the rasogullas and coat with khoya mixture and then roll on chopped pistas.

5.       Malai Rajbhog is ready.

Note :

1.       Its very important to cool khoya mixture , otherwise it cant be coated on rasogullas.

2.       Powdered Sugar can be replaced by milk powder but in that case , milk powder should also be mixed while roasting khoya.

Tomorrow’s Recipe : Rasmalai

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TRAFFIC SIGNALS

Ingredients :

Condense Milk : 200 gms

Butter : 50 gms

Cocoa Powder : 3tbsp

Red , Green and orange coloured gems

Biscuit crush : 100 gms  ( I have used good day)

Method:

1.       In a pan combine butter , condense milk and cocoa powder .Heat initially on high flame for 3 mins ,then reduce the flame to low for 5 – 6 mins. Keep stirring throughout .

2.       Mix biscuit crush and remove from flame immediately .

3.       Spread on a greased plate and leave to cool.Stick gems as in traffic signals.

4.       On cooling , cut into 3 “ bar. Serve.

Tomorrow’s Recipe : Malai Rajbhog

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STUFFED RASOGULLA

Ingredients :

Chena : 100 gms

Khoya : 50 gms

Powdered Sugar : half tbsp

Finely chopped almonds : 4

Method:

1.       Mash the khoya very well and mix sugar and almonds .

2.       Make very small balls of this mixture .

3.       Divide the chena in six parts .

4.       Make tikkis of this chena and stuff the khoya mixture and cover it properly , don’t allow any space

5.       Cook exactly like rasogullas .(same proportions of sugar and water and same method).

Note :

1.       We have already learnt how to make chena ( refer recipe of rasogullas)

2.       Also for proper proportions of sugar and water for syrup and cooking time , refer recipe of rasogullas.

Tomorrow’s Recipe : Traffic Signal

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QUICK SPICY BROWNIE

Ingredients :

Butter : 2 tbsp

Cocoa Powder : 2 tbsp

All Purpose Flour : 2 tbsp

Powdered Sugar : 4 tbsp

Grated Dark Chocolate : 1 tbsp

Milk : sufficient to make batter

Salt : a pinch

Baking Powder : one fourth tsp

Red chilly powder : one fourth tsp

Method:

1.       Mix all the ingredients together. No rigorous beating required , only mixing needed.

2.       Grease a microwave proof dish and pour the batter in it .

3.       Microwave for 1 min 20 sec and allow to rest for 30 sec.

4.       Now microwave for 40 seconds and check with a toothpick if it comes out clean or sticky( 2 min is ideal time of preparation ).

5.       Cut into slices and sprinkle powdered sugar and serve.

Note : Chilly and chocolate is a great combination . Must try as its very quicky and this combination is latest in food industry.

In coming sessions , we will cover more recipes of this combination.

Tomorrow’s Recipe : Stuffed Rasogulla

SALONI CHAAT

Ingredients :

For Saloni

All Purpose Flour : 250 gms

Margarine : 3 tbsp ( melted)

Salt to taste

Onion seeds : 1 tsp

Oil for deep frying

For Chaat :

Finely chopped onions : 3 tbsp

Finely chopped tomatoes : 5 tbsp

Tamarind chutney : 2 tbsp

Green Chutney : 1 tbsp

Curd (Whisked) : 3 tbsp

Red Chilly powder : as per taste

Pomogranate Kernels : 3 tbsp

Baarik Sev : 3 tbsp

Black Salt to taste

Method :

1.       Mix maida , salt and  margarine very well . Make a soft dough using water. Keep the dough aside for 30 mins.

2.       Roll the dough on kitchen platform ( 2 “ thickeness) and cut in desired shape ( strips , diamonds  or cashews).

3.       Deep fry in medium hot oil initially on medium flame then on slow flame till salonis are cooked completely. Take out one saloni and break it and check if its done or not.

4.       Once the salonis are done , allow them to cool .These can be stored in airtight container for 15 – 20 days.

5.       For the chaat , take around 100 gms of salonis and mix all the chaat ingredients other than pomegranate kernel and baarik sev.

6.       Garnish with pomegranate kernels and baarik sev and serve.

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CHEESY SPINACH PULAO

Ingredients:

Spinach Leaves : 250 gms

Cheese Cubes: 2

Boiled Rice : 1 cup

Garam Masala : 1tsp

Onion : 1 medium sized ( cut into long strips)

Green Chilly : 1 ( small)

Oil : 1 tbsp

Method:

1.       Wash the spinach very well and put this in a pan , add little salt and cook covered for 6-8 mins.Dont add water , spinach will leave its own water and will be blanced.Allow to cool.

2.       Drain excessive water and crush the spinach with green chilly in a mixer jar.

3.       Heat a pan , add oil , add onions .When the onions become transparent  add salt and garam masala, add spinach puree and cook just for 1min.

4.       Add boiled rice , grated cheese and mix well.

5.       Sprinkle few drops of water and cook covered on low flame for 5 mins.

6.       Allow to rest for two mins and serve with French fries and garnish the pulao with grated grated  cheese.

Note : Be very careful with the salt . Spinach itself is salty in nature and needs very less salt .Also when we blanch spinach it reduces in volume.

Once pulao is cooked completely , you can also bake it for some time , putting some grated cheese on top.This wiill enhance taste.

Tomorrow’s Recipe : Saloni Chat 

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DUM ALOO

Ingredients:

Baby Potatoes : 150 gms

Corn Flour : 2 tbsp

Oil for deep frying

Onions: 2 medim sized

Corainder seeds : 1tbsp

Poppy Seeds (khus khus) : 1 tbsp

Green Cardamom (choti elaichi) : 2

Kashmiri Lal Mirch : 2tsp

Curd : half cup

Corainder powder : 1tsp

Garam Masala : half tsp

Fennel (Saunf)Powder :  1tsp

Roasted Cumin Powder : 1tsp

Method :

1.       Cut the onions into long strips . Deep fry them and keep aside.

2.       Boil the baby potatoes and peel them , prick them with a fork , dust corn flour on these , and deep fry , keep aside .

3.       Dry roast coriander seeds, poppy seeds and cardamom .Keep aside

4.       Whisk curd , add salt , 1tsp of kashmiri lal mirch , coriander powder, garam masala, fennel powder , jeera powder and salt .keep aside

5.       In a mixer jar grind fried onions and dry roasted whole spices. If needed water can be added to make a fine paste.

6.       Heat pan , add 1tbsp of oil , add 1tsp kashmiri lal mirch , onion paste , sauté for a minute.

7.       Remove the pan from heat and add curd mixture , and baby potatoes , mix well.

8.       Keep the pan back on burner , cook covered on low flame for 10 – 12 mins.Keep stirring in between so that the curd doesnot curdle.

9.       Dum Aloo is ready to serve .Serve with crisp parathas.

Note: In places where baby potatoes are not available , regular potatoes can be used , boil them chop them in 4 parts then  prick , dust  and deep fry.

Tomorrow’s Recipe : Cheesy Spinach Pulao

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GRILLED SOYA NUGGETS

Ingredients :

Soya chunks : 20 – 25

Onion : 1 small

Tamarind Paste : half tsp

Coriander powder : half tsp

Tandoori Masala : 2 tsp

Salt to taste

Ginger Garlic Paste : 1tsp

Oil : 2 tsp

Curd : 5tbsp

Method :

1.       Pressure cook soya nuggets with salt , coriander power , half of tandoori masala , salt , tamarind paste , half of ginger garlic paste, and some oil for 10 – 12 whistles on high flame . There should be enough water in pressure cooker .

2.       Allow the cooker to cool naturally.

3.       Drain excess water and separate out soya nuggets from it.

4.       Marinade these boiled chunks with curd , oil , tandoori masala and ginger garlic paste for 3-4 hrs.

5.       Arrange soya chunks on satay sticks  and grill in a microwave for 15 mins

6.       Serve with green chutney.

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Tomorrow’s Recipe : Dum Aloo

CHOCOLATE HALWA

Ingredients:

Atta : 100 gms

 Ghee : 100 gms

Sugar : 100 gms

Dark chocolate : 120 gms

Milk : 30 ml

Method:

1.       Heat a pan , add ghee, add atta and stir till atta is cooked and leaves its aroma.

2.       Add sugar to atta and mix well .

3.       Melt chocolate in a double boiler .

4.       Mix the melted chocolate to the roated atta on a very low flame or remove the pan from flame and mix the chocolate .( chocolate burns on high temperature)

5.       Mix milk and keep stirring on low flame till smooth consistency is attained.

6.       Garnish with dryfruits and serve.

 Tomorrow's Recipe : Grilled Soya Nuggets

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BHINDI MASALA

Ingredients :

Ladies Finger : 200 gms

Garlic : 8 – 10 finely chopped

Onions : 100 gms ( medium chopped)

Tomatoes : 2 medium  ( grated )

Salt to taste

Oil : 2 tbsp

Oil for deep frying ladies finger

Turmeric : one fourth tsp

Garam Masala : 1 tsp

Corainder Powder : 2 tbsp

Kasuri Methi : 1tbsp
Cumin : half tsp

Method :

1.       Cut small circles of bhindi and deep fry them.

2.       Heat a pan , add jeera and garlic , when the garlic turns light brown , add onions .

3.       Add salt and garam masala , when the onions turns light brown  , add grated tomatoes .

4.       When tomatoes are cooked completely and pan leaves oil , add fried bhindies, sauté for some time on low flame(5mins)’

5.       Add half cup water , turmeric powder , coriander powder , cover and cook on low flame for 10 mins .

6.       Add kasuri methi and remove from flame

7.       Bhindi Masala is ready to serve . Serve with hot naan or paratha

Tomorrow’s Recipe : Chocolate Halwa

CRISPY VEGETABLE TOFFEE

Ingredients:

All Purpose Flour : 100 gms

Oil : 3tbsp( 1tbsp for making dough  , 2tbsp for shallow frying vegetables)

Salt to taste

Finely chopped mixed vegetables : one fourth cup

Finely chopped onions : 4tbsp

Tomato Ketchup : 2 tbsp

Red Chilly sauce : 1tbsp

Soya Sauce : 1tsp

Oil for deep frying

Method:

1.       Mix salt and  oil with maida and use water to make a soft dough . Allow the dough to rest for 30 mins.

2.       Heat a pan , add oil , add onions and sauté till onions becomes transparent . Add all other vegetables , put salt and cook covered on low flame for 8-10 mins .

3.       Add all the sauces and mix well , Remove the vegetables from flame .Allow to cool.

4.       Divide the dough into small portions .

5.       Roll the balls and trim the sides to form a rectangle 

.

6.       Fill the stuffing and  fold the sheet , give slight twist at both the ends so that a  toffee wrap is formed 

.

7.       Deep fry in medium hot oil on medium flame till done.

8.       Crispy vegetable toffees are ready to serve

Note : It is necessary to cool the mix veg mixture before filling , otherwise the toffees will break.

Tomorrow’s Recipe : Bhindi Masala

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DAHI BADA

Ingredients :

Urad daal : 1 cup

Moong Dal : half cup

Salt to taste

Oil for deep frying

Curd : 2 cups

Black Salt : 1tsp

Roasted Cumin Powder to taste

Red Chilly Powder to taste

Method:

1.Wash both the daals together and soak for atleast 4 hours .

2. Grind the daals with sufficient amount  of water.

3. Add salt and beat very well with the help of a spoon. The consistency of batter should be like cake batter .

4 Take a small serving spoon .fill it with daal batter an pour in  medium hot oil n one shot .Deep fry on medium flame till badas are done . Dont disturb the flame once set , otherwise badas will not be cooked properly within.

5. Take out on a tissue paper.

6. After 20 mins ,soak the badas in water mixed with black salt  for 2- 3 hrs . The container should have space to allow badas to rise.

7. Mix salt and whisk curd. Lightly squeeze the badas and place in container with curd.

8. Garnish with roasted cumin powder and red chilly powder and serve.

Note :

1.       Beating well is the key of making soft dahi bada.

2.       When you pour the batter in oil for deep frying , badas should swell with little cracks on the top surface .

3.       Dont directly put the badas  in water .

Tomorrow's Recipe : Crispy Vegetable Toffees

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REFRESHING APPLE DRINK

Ingredients :

Apple juice : 200 ml

Finely Chopped Apples : 2 tbsp

Cinnamon : 1 “ Stick

Ginger : 1” stick

Whole Red Chillies : 2

Cloves : 2

Peppercorns : 2

Butterscotch Sauce : 1tsp

Method

1.       In a sauce , mix apple juice , cinnamon , peppercorns , cloves, whole red chillies and ginger .(Slightly press ginger and put)

2.       Keep on low flame for 8- 10 mins till all the flavours infuse well into the apple juice.

3.       Remove the coarse spicies with the help of a strainer.

4.       Add butterscotch sauce . Remove from flame after two mins.

5.       Can be served hot or chillied with finely  chopped apples.

For Butterscotch Syrup : Caramalise sugar , add butter and fresh cream and milk well on very low flame or remove from flame and mix

Tomorrow's Recipe : Dahi bada

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MAGGI NOODLES CUTLET

Ingredients :

Maggi Noodles boiled with its tastemaker : 1 brick

TasteMaker : 1 sachet

Boiled and mashed potatoes : half cup

Salt to taste

Corainder leaves : 3tbsp

Method:

1.Mix boiled potatoes , boiled noodles , coriander leaves , tastemaker , and salt . Leave few boiled noodles for wrapping the cutlets.

2. Make small balls and wrap these with remaining noodles.

3. If the balls are soft , then refrigerate  for some time otherwise directly deepfry in medium hot oil on medium flame .

4. Serve hot with ketchup.

NOTE:  Can be made more spicy as per your taste .

Tomorrow's Recipe : Refreshing Apple Drink

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BANANA FRITTERS WITH SAUCE

Ingredients:

Raw Banana : 1
Maida :  50 gms
Salt to taste
Oil for deep frying
Tomato ketchup : 2 tbsp
Red Chilly sauce : 1tsp
Soya sauce : Half tsp
White sesame seeds (till): 2tsp
Corn Flour Slurry ( 1tbsp corn flour dissolved in 2 tbsp of water)

Method :

1. Par boil raw bananasi n a pressure cooker . Pressure cook them with skin for one whistle only  and allow the pressure to settle.
2. Peel the skin and cut long strips .
3. Make a batter of maida ,salt and water .
4. Dip the banana strips in batter and deep fry.

5. For the sauce , mix all the sauces and cornflour slurry , and microwave for one min ( 30 secs and 30 sec)
6.Dip the fritters in sauce and sprinkle sesame seeds and serve .

Tomorrow's Recipe : Maggi noodle cutlet

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ALOO FIRDOSI

Ingredients:

Potatoes ( medium sized): 4
Paneer : 50 gms
Raisins ( Kishmish) : 8-10
Onions ( finely chopped) : 2tbsp
Green chillies ( finely chopped) : 1tsp
Corainder leaves ( finely chopped) : 1tbsp
Salt to taste
Oil for deep frying
Garam Masala : a pinch

Method:
1.Peel the potatoes and scoop them vertically with the help of a scooper .Trim the edges so that potatoes can stand .

2. Dip the scooped potatoes and scraps in salt water for 45 mins.
3. Deep fry these potatoes and scraps in medium hot oil till semi soft .Take out and allow to cool.

4. In a bowl , mix mashed paneer , onions , corainder leaves , chillies , raisins , crushed papad and salt .

5. Fill this in fried potatoes.
6. Greese a baking dish , and place the potatoes and scraps at the sides and  bake in a preheated oven at 180 degrees for 10 mins.
7. Sprinkle little salt and garam masala on the scraps and serve .

Note : In case you dont have a scooper , you can use a peeler to scoop potatoes.



Tomorrow's Recipe : Banana Fritters with sauce


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