American shev puri - Canapes

American shev puri - Canapes

American shev puri ( canapes)

Ingredients:
14-16 Canapes(Ready made , baked or fried)

2 Potatoes,boiled,peeled and chopped
1 Onion,finely chopped
1-2 tomatoes finely chopped
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala

1/2 cup sweet Curd
Salt to taste

Oil,to deep fry canapes ( If required)

Method:

• Pressure cook potatoes for 3 whistles.Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces or smash them .
• Deep fry canapes (if they are not fried or baked) in oil for few seconds until they turn crisp,follow the instructions given at the back of the packet.I usually bake them in oven for 2-3 mins at 160 deg C or buy ready made baked canapes.
• Arrange the canapes in 2 plates,7-8 each.
• Fill them with  1&1/2 tsp boiled and chopped potatoes followed by 1tsp sweet curd.
• Add 1/2 tsp chopped onion and 1/2 tsp chopped tomatoes in each puri.
• Add little bit of kharjur -imli chutney and green chutney.
• Again top it with a generous drizzle of kharjur-imli chutney and green chutney.
• Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.
• Top it with sev generously and garnish with coriander.
Serve it immediately.
Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

Green - Mint coriander chutney recipe

Green - Mint coriander chutney recipe

Green - Mint coriander chutney recipe

Mint chutney

Green chutney Ingrediants :
1 Bunch of Coriander leaves
1 Bunch of Mint leaves
10-12 green chillies
1" Ginger
Juice of 2 small lemons
2-3tbsp sugar
salt to taste

Green Chutney:

• Wash coriander and mint leaves drain out the extra water and let it drain for 15-20 mins.
• Wash Green chillies and pat dry it.
• Grind Mint,coriander,green chillies,chopped ginger,salt,sugar and lemon juice to a fine paste.
• Pour them in a zip lock bag or in a big container in freezer .
• Use it when required.Stays good for 3-4 months.

Note :- You can use this in multiple ways in your food ( Salad , Sandwich , Curry , Canapes , Tarts)

Khajur imli ( Dates and Tamrind) chutney recipe

Khajur imli ( Dates and Tamrind) chutney recipe

Meetha(Imli) Chutney:200 gm Tamarind
2 cups dried Dates(Kharjur),finely chopped
1 cup Jaggery
1/2 tsp red chili powder
1/4 tsp Cinnamon
1 tsp Black salt
1 tbsp roasted cumin powder
salt

Imli Chutney:

• Clean the tamarind and soak in water for sometime(approx half an hour) and boil it for 10-12 mins until soft.
• Cool the mixture and take the pulp out of it. Add Jaggery and Kharjoor to it and boil until it is soft and all the jaggery melts and forms a syrupy liquid.
• Add black salt,red chilli powder,jeera powder and Cinnamon powder to it and mix.
• Cool the mixture and grind it a fine puree.
• Strain it and store it in a bottle in refrigerator. It stays good for 6-8 months.

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Mushroom Dum Biryani recipe

Mushroom Dum Biryani Recipe

Prep time :1 hour
Cook time :30 mins
Total time:1 hour 30 mins
Serves: 5

Mushroom Dum Biriyani

Ingredients (measuring cup used, 1 cup = 250 ml)

For the rice:

• 2 and half cups rice
• 2-3 bay leaves (tej patta)
• 4 cloves (laung)
• 2 cinnamon each of 1 inch (dal chini)
• 2 pinch of grated nutmeg (jaiphal)
• 5 green cardamoms (hari elaichi or choti elaichi)
• 3-4 mace strands (jayitri, javitri)
• 5 cups water
• salt

For the marination onion masala :

• 3 large onions sliced
• 2 tbsp oil

For the mushroom marination:

• 500 gms mushroom
• 2 tbsp ginger-garlic paste
• 1.5 cups beaten curd/yogurt.
• 1 tsp red chili powder or yellow chili powder
• 2 tsp caraway seeds (shah jeera)
• 2 cloves (laung)
• 4 peppercorn (sabut kali mirch)
• 1 cinnamon (dal chini)
• 2 green cardamom (hari elaichi or choti elaichi)
• 2 bay leaves (tej patta)
• 2-3 mace strands (jayitri, javitri)
•  masala paste
• 1 cup mint and coriander leaves paste
• 2 tbsp ghee
• salt
• Biriyani masala ( available at stores)

For the layers:

• 12 strands of saffron dissolved in 2 tbsp of warm milk or warm water
• ½ cup chopped mint leaves
• 1 tbsp ghee

Instructions

• Wash rice few times till the water runs clear. Soak in ample water for 30 mins. Drain and set aside.
• Bring 2 to 2 ½ litres water to a boil in a pot or a cooker. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms. If you do not like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and add to the pot.
• When the water comes to a boil, add salt and drained rice and cook until  90 % done.
• Meanwhile, Heat 3 tbsp. oil in a biryani pot , handi or pan. Add sliced onions and fry evenly until golden.
• These onions lend a unique and authentic flavour, so do not skip these.
• When they turn dark brown, set aside  ¼ portion of these fried onions.
• Grind the other portion of fried onion with 2 cloves of garlic and make masala out of it.
• Marination of mushrooms   :-  Add curd , biriyani masala , mint and coriader leaves paste , turmeric , ginger garlic paste , onion masala paste and rest it for 15-30mins.
• While the rice cooks, let us make the mushroom ready. 
• Add 1tbsp oil in pan and then Add 1 small bay leaf, star anise, ½ tsp shahi jeera, 3 cardamoms, 4 cloves. Saute just for a min without burning.
• .Add 1 tbsp. ginger garlic paste.
• Saute on a medium flame until the raw smell of ginger garlic goes off.
• Add Mushroom which we have marinated for 15-30 mins
• Saute for 2 to 3 mins . Sprinkle salt.
•  Mix everything well and fry for 3 mins. After that cover and cook on a low flame for 3 to 4 mins for the mushroom to release the moisture.
•  Stir, cover and cook on a medium flame until mushroom is soft .
• While the mushroom cooks, check the rice. Drain off the rice to a colander when cooked . The rice must be 90 % cooked meaning you must feel the bite when you bite through a rice grain. Rice should be firm and grainy but not mushy.
• When the mushroom is cooked completely, a thick gravy is left in the pot with oil separated. Check the salt now and add more if needed. Stir well and sprinkle chopped coriander and Mint leaves.
• Layer the rice over the mushroom gravy. Sprinkle fried onions, mint and coriander leaves. You can also add the optional ingredients – pour the saffron soaked milk, ghee and kewra water evenly. 
• Cover the pot with a foil or a thick clean moist cloth.
• Cover with a air tight lid to trap the steam or dum. If you do not have a tight lid then you can place a heavy pot over the lid. You can mix 1 ½ cups atta with water and make a dough. Stick the dough to the rim of the lid. Press it off on to the pot, for a air tight seal. Place this pot on a hot tawa and cook for about 10 mins on a medium heat. Once done switch off and allow to rest for at least 20 mins.
• Your Mushroom Dum biriyani is ready to server with Raita .

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Sweet corn Salad

!! Sweet corn Salad !!

Preparation time : 10 mins

Cooking time : 5 mins

Sweet corn salad

Ingredients

• 2 cups boiled sweet corn kernels (makai ke dane)
• 1/3 cup chopped spring onions (whites and greens)
• 1/3 cup finely chopped onions (optional)
• 1/3 cup capsicum finely chopped
• 1/3 cup tomato finely chopped
• 2/3 tbsp sugar
• 1/2 tbsp lemon juice
• 1/4 tsp chat masala
• salt and freshly ground black pepper powder (kalimirch) to taste
• coriander leaves for garnishing.

Procedure

Combine the sweet corn, spring onions, capsicum and tomatoes in a deep bowl and mix well.

Add , sugar , salt , chat masala ,black pepper powder lemon juice and mix well

Add some coriander leaves for garnishing.

Serve chilled.

Kids Recipe : Sweet Corn Paratha

Sweet Corn Paratha 

Preparation time : 20 mins
Cooking time :15 mins

Sweet corn paratha

Ingredients for Paratha:

• Wheat flour :- 1-1/2 cup 
• Sweet corn :- 1 cup 
• Garlic cloves :- 3-4 
• Green chilies :- 5
• 1/2 tbsp garam masala
• Medium onion (peeled and chopped):- 1 
• Turmeric powder :- 1/8 tsp 
• Cumin seeds :- ½ tsp 
• Cilantro leaves (kothimbir or dhaniya) (finely chopped):- 1/2 cup
• Oil :- As required 
• Salt :- To taste 

Procedure for Paratha :

• Grind together the corn, green chillies and cumin seeds garlic into a paste.
• In a mixing bowl, take onion, wheat flour, corn, green chillies ,cumin garlic paste, cilantro, turmeric , garam masala and salt. Knead well into soft dough.
• Separate the prepared dough into small sized balls.
• Roll out every ball into a round with the help of wheat flour for dusting.
• On a hot pan, transfer the paratha and cook for a minute.
• Spread oil around the edges, flip it and fry.
• Transfer paratha into a serving dish . 

Serve hot with sweet curd / tomato sauce and corn salad.

Sweet corn soup

!! Sweet corn soup !!

Ingredients

• 1 1/4 cups boiled sweet corn kernels
• 1/4 cup boiled and crushed sweet corn kernels
• 1 cup finely chopped and boiled mixed vegetables (carrots , cauliflower and French Beans )
• 4 tbsp cornflour
• 1 tbsp butter
• 1 1/2 tsp finely chopped garlic 
• 1 1/2 tsp finely chopped ginger
• salt and to taste

Method

• Combine the cornflour and ¼ cup of water in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
• Heat the butter in a deep non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
• Add the sweet corn, crushed sweet corn and mixed vegetables, mix well and cook on a medium flame for 1 more minute.
• Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for another 4 to 5 minutes.
• Serve hot.

Til gul poli ( Sesame seed roti )

Til Gul Poli ( Sesame seed & Jaggery Roti )

Preparation time : 30 mins
Cooking time :15 mins 

Ingredients:

For Stuffing
1/2 cup Sesame Seeds
1/4 cup roasted Peanut powder
1/2 cup grated Jaggery / Gul
1/4 tsp Cardamom powder
dash of Nutmeg powder

For Dough
1 & 1/2 cup Wheat Flour
2 tbsp Maida
2 tbsp Rava ( Semolina)
2 tbsp Oil ( hot)
Luke warm water to knead the Dough

Method :

For Stuffing
Dry roast sesame seeds until it gets deep golden colour.
Put dry roasted sesame seeds in blender and grind to make it in to fine powder.
Mix together sesame seeds powder and roasted peanut powder with 1/2 cup of grated jaggery.
Add cardamom powder and a dash of nutmeg.
To obtain a smooth texture , you can grind the mixture for a minute.

For Dough 
Mix together whole wheat flour with maida and rava and salt to taste.
To that add hot oil and mix well till the time flour mixture turns out crumbly.
Add Luke warm water little by little and knead it to bit of stiff dough.
Leave dough to rest for 30 mins.
After 30 mins divide dough in to 4-5 equal size balls.
Now take one of flour dough, dip it in to dry flour and roll out in to small puri.
Put the stuffing in the middle of puri and bring all edges together and closes all the edges really good.
Squeeze out any excess dough.
Again dip it in to dry flour and roll gently like paratha.
Roast on roti tawa(pan) / skillet on medium to high heat by applying ghee or oil on both the sides till the poli (roti) gets light golden spots.

Tips:
This type of stuffing stays good for more than a month, so that you can make stuffing ahead of time and use whenever required.

Homemade Jelly

Home-made fruit flavoured jelly

Preparation time : 5 mins

Cooking time : 10 mins

Cooling/Resting time : 3-4 hours ( refrigerator )
Serves : 6

Pomegranate Jelly :

Ingredients :

3 teaspoons (9 grams) unflavoured powdered gelatin

1/3 cup (80 ml) cold water

2 cups (480 ml) unsweetened watermelon Juice

1/2 cup (100 grams) granulated white sugar, or to taste.

Procedure  :

Sprinkle the gelatin over 1/3 cup (80 ml) of cold water. Let this mixture sit for about five minutes, or until the granules have become swelled and spongy. Meanwhile, in a saucepan, heat the pomegranate  juice and sugar until very hot (do not boil), stirring constantly to dissolve the sugar. Next, stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Again, do not boil. Remove from heat and let cool for about 10 minutes before pouring equal amounts into six - one cup (240 ml) serving glasses. Refrigerate for about 3 - 4 hours or until set.

With Same procedure you can prepare Apple , strawberry , rose , pineapple , blueberry jellies easily at home.

Garnish:(optional)

Softly whipped cream or vanilla ice cream or sponge cake.

Rose and pomegranate Jelly

For cake Recipe Visit Vanilla/Chocolate Recipe page.

Microwave Egg-less Chocolate/Vanilla Cake

Microwave Egg-less Chocolate/Vanilla Cake

Vanilla Cake

Preparation time : 15 mins

Cooking time : 5 mins

Ingredients :

• 1 1/2 cup All Purpose flour / Maida
• 1 cup Whole Milk
• 1 cup Sugar
• 3 tbsp Cocoa powder (only if opted for chocolate cake)
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda
• 1 tbsp Lemon juice
• 1/2 tsp Vanilla extract
• 1/2 tsp Cardamom powder ( only if opted for vanilla cake)
• 3 tbsp Oil

Method :

• Prepare microwave safe dish by greasing it using some oil and line up at bottom using some wax paper or aluminium foil.
• Mix milk and sugar until sugar is completely dissolved.
• Sieve maida(all purpose flour), cocoa powder(only if opted for chocolate cake), Cardamom powder ( only if opted for vanilla cake) baking powder, baking soda in milk mixture. Combine everything to make sure there are no lumps of any dry ingredient.
• Add vanilla extract and oil and again mix well.
• Finally add 1 tbsp lemon juice and mix everything well.
• Pour batter in microwave safe dish and microwave over high power for 5 mins.
• Insert toothpick if it comes out clear cake is ready.
• Give it a standing time of 5 mins.
• Then gently transfer cake on a cooling rack.
• Enjoy with a scoop of cool whip, vanilla ice cream topped up or with some chocolate syrup!

Vanilla cake

Tips:

• Power setting for each microwave differ so cook cake as per your own judgement. If after 5 mins, cake is not cooked, allow it to cook for another 1 or 2 mins in microwave.
• Make sure to use deep and wide microwave safe dish. So that cake batter will nit overflow from dish.