Popsicle (Ice candy) Recipe

Popsicle  (Ice candy) Recipe

Summer time , why to go out for candy lets try it out....

INGREDIENTS

1 MANGO, CUT INTO 1/2-INCH SLICES (1/2 CUP)
2 KIWIS, PEELED AND SLICED INTO 1/4-INCH ROUNDS
3/4 CUP STRAWBERRIES, FINELY CHOPPED
1/2 CUP GRAPES
1/2 CUP BANANA
1 1/2 TO 2 CUPS OF FRUIT PUNCH OR ANY JUICE OF YOUR CHOICE, I TOOK LYCHEE .

DIRECTIONS

1. Combine fruit in a mixing bowl, and arrange the mixture into 8 3-ounce popsicle molds.

2. Pour enough juice into each mold to just cover fruit.

3. Insert popsicle sticks and freeze until solid (about 6 hours).

Your yummy Popsicle's are ready for hot summers

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.

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.

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.

Momos Recipe

Momos Recipe ( Veggie)

Preparation Time : 30 mins
Cooking Time : 1 hour
Prepares 12-15 Momos

Momos (Veggie)

INGREDIENTS 

For Cover

• 1 cup all purpose flour/maida ( For Kids you can use Wheat Flour to make it more healthy )
• ½ tsp oil.
• ¼ tsp salt or as required
• 2 to 5 tbsp water as required to prepare soft dough

For inside Stuffing(veg)

• 1.5 to 1.75 cups finely chopped vegetables ( ½ cup chopped cabbage, ½ cup chopped carrots, ⅓ cup chopped french beans and ¼ cup chopped capsicum )
• 2 small sized spring onions, finely chopped - reserve the greens to be added later
• 5 - 6 small garlic cloves finely chopped
• 2 tsp light soy sauce , add as required
• ½ tsp black pepper or as required
• 1 tbsp oil
• salt to taste.

Procedure

Preparation of outer cover of momos:

1. Take the all purpose flour/maida, salt and oil in a bowl and mix it.
2. add water in parts and knead to a soft dough. cover the dough and keep aside for 30 minutes.

Veg stuffing of momos

1. finely chop all the vegetables.
2. heat oil. add garlic. sauté for 2-3 seconds.
3. add onions and sauté for 10-15 seconds. add all the finely chopped vegetables.
4. sauté  the vegetables on high flame.
5. when the edges starts getting golden, add soy sauce, salt and pepper.
6. continue to stir fry on high flame for approx 7-8 mins
7. later add 1 to 2 tbsp of the spring onions greens and stir for a minute.

Shaping the veg momos:

1. divide the dough in two equal portion and make small balls of 1-2 inch each , keep them covered with a moist napkin.
2. take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 3-4 inch diameter.
3. try to get the edges to be thin and the centre to be thick.
4. place 1 or 2 tsp of vegetable stuffing in the centre.
5. lift one side of the edge and start pleating. 
6. start folding and forming the pleats one by one. towards the end, join the pleats in the center.
7. prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them.
8. heat water in a steamer / electric cooker , let the water come to a boil.
9. in a greased steamer pan or in idli moulds, place the momos keeping space between them so that they don't touch each other. 
10. steam momos for 5-6 minutes.
11. don't overdo the steaming, as the dough becomes dense and dry.
12. the steaming time may vary upon the thickness of momos' cover.
13. when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a transparent look.
14. once done, garnish veg momos with spring onion greens.
15. serve vegetable momos with red chilli garlic chutney. 

Homemade Pizza recepie

Homemade pizza recipe 

Ingredients:

• pizza base (homemade or ready made) if you don't have then you can use bread as option kids love this.
• Butter
• Ready tomato sauce
• capsicum chopped into slices

• onion chopped into slices

• pepper powder
• tomato 
• garlic cloves 2-3
• red chilly powder 
• any other veggie of your choice (optional)
• salt to taste
• olive oil (normal eating oil will also do if you don't have olive oil)

Procedure:

• we will prepare the sauce for pizza , take 2-3 tomatoes , 2-3 garlic cloves and grind it well.
• take a pan add olive oil ( eating oil will also do ) add the tomato and garlic mixture to it
• add red chilly powder to it and  stir well then add basil leaves and oregano to it , salt to taste mix well for 3-4 mins.

• Put your pizza base apply room temperature butter on it and then the tomato sauce which we prepared in previous step.

• then apply ready tomato sauce and then the chopped onions , tomatoes , capsicum , and any of your favorite veggies sprinkle some pepper powder and oregano.
• put mozzarella cheese on the toppings and put the base on frying pan ( tava) for 2-3 mins cover the pizza with pan lid or any of the lid which fits your pizza base size , after 2-3 mins open the lid and you crisply pizza is ready to serve . 

Before putting it on pan it will look like this

Crispy and yummy Pizza is ready to serve.

Kids Recipe : Bajri ka Vada

Bajri ka Vada 

( Healthy and Yummy)

Preparation time : 20 mins
Cooking time : 15 mins
Serves : 2-3

INGREDIENTS 

• 1 cup bajra flour/pearl millet flour (1 cup = 250 ml)
• 2 tbsp whole wheat flour/atta
• 2 tbsp curd/dahi/yogurt
• 1 green chili + 2 garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle
• 3 tbsp chopped coriander leaves
• 3 tsp white sesame seeds ( Til)
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera powder
• 1 tbsp oil
• ½ tsp sugar or add as required
• 4.5 tbsp water or add as required
• salt as required
• oil for deep frying

INSTRUCTIONS

• take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
• add 2 tbsp whole wheat flour/atta. then add a paste of  green chili garlic cloves  ginger. also add 3 tbsp chopped coriander leaves.
• now add   turmeric powder ,  red chili powder, coriander powder, cumin powder, 3 tsp white sesame (til) seeds,  sugar and salt as per taste , then add 2 tbsp curd , mix everything.
• now add 1 tbsp oil. again mix.
• then add 2 tbsp water and mix again.
• add 1 to 2 tbsp more of the water and knead the dough. do add more water if required. 
• knead to a smooth dough. make a dough which is not very soft nor too tight. if the dough becomes soft, then add 1 or 2 tbsp or more of the bajra flour. if the dough become hard or looks dry, then add 1 to 2 tbsp water or as required.
• cover and keep aside the bajra dough for 15-30 minutes.
• make small to medium sized balls from the dough.
• rub little water in your palms and shape each ball into a vada or patty. the patty should not be thick or thin. about ⅛ of an inch. thinner than an aloo tikki.
• heat oil for deep frying in a kadai or pan.
• gently slid the vada in the hot oil. the oil should be medium hot.
• prepare more vadas and add them to the oil.
• when one side is half done, turn over and fry the other side.
• fry bajra vadas till golden and remove with a slotted spoon.
• drain on kitchen paper towels.
• serve bajra vadas hot or warm. accompany the vadas with fresh or spiced curd/yogurt or with evening chai. these vadas stay good for a week too and also can be made as a picnic or travel snack.

Sandwich recipe

Garlic Bread Sandwich

Preparation time : 10 mins
Cooking time : 10 mins
Serves : 2

Ingredients:

• 4 slices of Bread
• 2-3 tbsp butter (room temperature)
• 5-6 cloves of Garlic finely chopped.
• parsley leaves chopped
• onion sliced
• pudina(mint) / coriander chutney
• carrot sliced
• cucumber sliced
• Chat masala
• tomato sause
• salt to taste

Procedure:

• Add chopped garlic and parsley into butter mix well.
• Apply it to the bread slices and roast it on pan for 1 min OR microwave for 30 secs.
• Once the Garlic bread are ready take one bread slice and apply the mint chutney over it.
• Keep the sliced cucumber , onion and carrot on it
• Sprinkle chat masala and salt over it.
• Apply tomato sause on other bread slice and put over it.
• Garnish with mint leaves , Give any shape you love to the Sandwich.
• Tasty Garlic bread sandwich ready to eat. 

Corn Recipe : Corn Pakoda

CORN PAKORA

Preparation TIME :20 mins

Cooking TIME : 15-20 mins

SERVES: 3-4

Ingredients:

• 1.5 cups corn kernels    
• 1 and ½ cups gram flour/besan
• 1 green chili, chopped
• ¼ tsp red chili powder
• ¼ tsp turmeric powder
• pinch of eating soda or ¼ tsp baking soda
• a pinch of asafoetida
• salt as required
• water as required
• chat masala 
• oil for deep or shallow frying.

Procedure:

• Boil two medium corn cobs in a pressure cooker or in a pot.
• Drain and let them cool.
• Remove the corn kernels with a knife ,should yield approx 1.5 cup corn kernels.
• Take a bowl, mix all the ingredients listed above (green chilly, red chilly powder, asafoetida, turmeric powder ,soda, salt) with the corn kernels, except for the oil.
• Add water and make a smooth flowing batter of medium consistency.

Corn pakoda batter

• Heat oil in a kadai or deep pan.
• Drop spoonfuls of the batter in medium hot oil and fry the pakoras till golden and crisp.

Deep fry the corn pakodas

• Drain on paper towels/tissue paper.
• Serve the corn pakoras hot with green chutney, mango chutney or tomato sauce.
• While serving, sprinkle some chaat masala on the corn pakoras.

Corn Pakodas