Wednesday, 30 July 2014

Rajasthani Gatte Ki subzi

Today I am Share my delicious gatte ki subzi. This is my second attempt and subzi come out really great and yummy. My mom is so happy to see it, she liked it so much and mom I really made this for u. hope u guys like it.

  • 2oo gms or 1 1/2 cup besan
  • 1/2 tsp cumin seeds (jeera)
  • Pinch of asafoetida (hing)
  • 1/4 cup Curd
  • 1/4 tsp baking soda
  • 1/2 tsp Fennel seeds (saunf) corasely grinded
  • 1/2 tsp salt
  • 1/2 tsp red chilly powder
  • 4 cloves (laung)
  • 4 whole black peppercorns (kali mirch)
  • 3 tbsp oil
  • 1 cup sour curd (khatta dahi)
  • 2 medium size onions
  • 4-5 garlic pods
  • 1 inch piece ginger (adrak)
  • 2 green chilly (hari mirch)
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp red chilly powder (lal mirch)
  • 1 tsp salt
  • 1/4 tsp garam masala
  • 1/4 tsp crushed fenugreek leaves
  • 2 tbsp ghee or oil

To Make Gatta: In a bowl mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.
• Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.
• Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.
• Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.
• Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
• Cut the rolls into 1 inch pieces.

For the gravy: Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
• In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
• Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.
• Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.
• Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.
• Transfer the curry to a serving dish and garnish with chopped coriander.
• Serve hot with Rice or roti as you prefer.

Sunday, 27 July 2014

Punjabi Chole Bhature Recipe

• 2 cups Garbanzo Beans
• 2 tomatoes (chopped)
• 1 cup Tomato Puree or Paste
• 3 medium Onions (finely chopped in chopper)
• 2 cloves minced Garlic (optional as per taste)
• 1 tbsp. Ginger paste
• 2 Green Chilies chopped
• Salt to taste
• ¼ tsp. Turmeric powder
• 1½ tsp. Red Chili Powder
• 1 tsp. Coriander powder
• 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
• ¼ tsp. Garam Masala Powder
• 3 tsp. of Chana Masala Powder
• ¼ tsp. Cumin Seeds
• For Garnishing
• Coriander leaves
• 2 small Onions
• 1 Tomato (sliced in Rings)
1. Soak chhole/beans overnight in salty warm water with two tea bags. (adding Tea Bags will turn Chana Black in Color)
2. Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft.
3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds.
5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
6. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)
7. Add coriander powder and fry for some time till it becomes light brown.
8. Add turmeric powder & chili powder and Salt to taste.
9. Add Garam Masala and Chana Masala and again fry for some time.
10. Add Pureed tomatoes and fry till the oil leaves from the sides.
11. Add chopped Green Chilies.
12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
14. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
15. Garnish with Coriander Leaves and ring Onions and Tomato.
16. Serve with Bhatura

  • 1 1/2 cups plain flour (maida)
  • 10 gms fresh yeast or 2 tsp
  • 1 tbsp fresh curds (dahi)
  • 2 tbsp ghee
  • salt to taste
  • oil for deep-frying
1. Combine all the ingredients in a bowl and knead into a firm dough using water as required.
2. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.
3. Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4") diameter circle.
4. Cook each portion lightly over a tava (griddle) for a few seconds on each side. Keep aside.
5. Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides. Drain on absorbent paper.
6. Serve immediately.

Friday, 25 July 2014

Vegetable noodles Recipe

Vegetable noodles Recipe
Noodles are my all time favorite. I know it is liked by all. Some tips before preparing noodles: The Noodles should not be over cooked. Always add it to boiling water. Instead of green chili sauce you can also use red chili sauce. As we are adding green chili, chili sauce, black pepper powder, adjust the ingredients according to your spice level. The sauces will also have salt in them, so while adding salt, add less than necessary. You can always adjust it in the end. Cook the entire dish over high flame. The vegetables should be crisp and have a bite to them and not soggy and soft. Keep all the ingredients nearby and add one after the other quickly. Do not add soy sauce more than mentioned as it will darken the noodles.
• Noodles – 1 packet
• Carrot – 1
• Capsicum (bell pepper) – 1
• Cabbage, shredded – 1/4 cup
• Spring onions – 2
• Onion – 1
• Garlic – 3 pods
• Green chilies – 2
• Soy sauce – 2 tsp
• Green chili sauce – 1 tbsp
• White Vinegar – 1/2 tsp ( Optional)
• AjinoMoto (Chinese salt) – 2 pinch (Optional)
• Black pepper powder – 1/4 tsp
• Salt – to taste
• ½ tbsp oil for coating the noodles
• 3 to 4 medium spring onions, finely chopped, reserve a few greens for garnish

• Heat 3 to 4 cups water in a wide saucepan. Add 1/2 tsp oil and 2 pinch salt to the boiling water. Now break the noodles block into 2 and add it to the boiling water.
• Keep stirring and pay attention as they water will boil and spill over. Let the noodles cook for 5 to 7 minutes or al-dente. • Dump the entire contents of the pan into a colander and either pour cold water all over the cooked noodles or place the colander under running tap water. This will prevent the noodles from becoming mushy and sticky and will keep it separate. Keep aside and let all the water drain completely.
• Slice the onion thinly. Slice both the white and green parts of the spring onion and keep them separate. Shred both the carrots and capsicum very finely. Chop the garlic finely and keep aside. Slit the green chili in the middle.
• Heat a wok or frying pan with oil. We are going to cook the entire dish over high flame. First add the garlic and cook for 1/2 minute. Add the sliced onion and the white part of the spring onion and toss around for 1 minute.
• Now add slit green chili, shredded carrots, cabbage, capsicum, green part of the spring onions, Aji-No-Moto and toss for 1-1/2 to 2 minutes. Keep 2 tsp of green spring onions aside for garnish.
• Now add the green chili sauce, soy sauce, white vinegar, salt and toss for 1/2 minute.
• Add the noodles and with the help of a fork separate them if they are lumpy. Toss well till it gets heated and mixed well with the vegetables and sauces.
• Finally sprinkle pepper powder and toss once again. Garnish with green spring onions.
• Serve hot with tomato sauce. serve noodles plain or accompanied with veg manchurian curry or vegetables in hot and sour sauce.

Monday, 21 July 2014

Jeera Rice With Chicken In A Coconut Gravy With Pepper

  • 2-2.5 pounds of chicken cut into pieces
  • 3 tbsp of pepper powder
  • 3-4 flakes of garlic paste
  • A small piece of ginger paste
  • Some dry coconut
  • unsalted butter
  • A few sticks of cinnamon.
  • Some cloves
  • A few cardomom seeds
  • 2 small tomatoes
  • 2-3 tsp coriander powder
  • 2 Medium onions
  • 1 tsp chilli powder
  • A little haldi powder
  • 1 tsp cumin seeds powder Coriander leaves to garnish
  • Salt to taste
  • Smear 2 tbsp of pepper powder and salt on the chicken pieces.
  • Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
  • Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one.
  • Not deep fry, just like frying onions. Keep the fried chicken pieces aside.
  • In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon.
  • When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1½ minutes.
  • Add the coconut and tomatoes and keep frying. Do not add water.
  • Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.
  • Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy.
  • Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with jeera rice and enjoy.
• 1 cup Basmati rice (a long grain Indian rice)
• 3 cups water
• Salt to taste
• 2 tbsps vegtable, sunflower or canola oil/ghee
• 1 large onion chopped fine
• 2 tsps cumin seeds
• 1/2 cup water
• Coriander leaves to garnish
• Wash the Basmati rice well in running water.
• Add the 3 cups of water and salt to taste to the rice and set it up to boil.
• Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
• In another pan, heat the oil/ghee till hot and add onions.
• Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
• Now add the rice and stir well.
• Add 1/2 a cup of water to the rice and cover.
• Simmer till all the water dries up.
• Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

Thursday, 17 July 2014

Healthy Oats Idli/ Instant Oats idli/ Healthy & Quick Breakfast Oats Idli

Oats Idli is an instant, yummy and healthy breakfast dish. Research studies have proved that including oats in our regular diet provides us with many health benefits. Oats are high in fiber and help to reduce cholesterol. It is also considered to be beneficial for diabetic patients and people who want to reduce weight. How can one reduce weight by including oats in their diet? The answer is simple-Since oats is rich in dietary fiber, it helps to keep you full for a longer time, so reduces your cravings and prevents you from binging on other unhealthy food stuff, thereby helps in weight loss also. one cup of oats contains approximately 607 calories. Oatmeal is a whole grain, and eating whole grains can lower your risk for several diseases, including high blood pressure and type 2 diabetes. Eating oatmeal can lower your cholesterol. Oatmeal is a source of fiber. That means when you eat oats for breakfast, you're going to feel full for a long time. Oats can shield your skin. Oats support healthy digestion. Oats are diabetes-friendly. Oats may help reduce cholesterol. Oats Idli is an instant, yummy and healthy breakfast dish. Oats Idli is very instant and at the same time it is very healthy compared to our conventional Idli. Oats Idli are great even for kids lunch box, or for office lunch box.
  • Oats -3/4 cup
  • Rava/ Sooji - 1/2 cup
  • Curd - 1 cup Baking soda - little less than 1/2 tsp
  • Salt as required
  • For the seasoning:
  • Oil -2 tsp
  • Mustard seeds -1 tsp
  • Jeera/cumin seeds -3/4 tsp
  • Urad dal - 1/2 tsp
  • Hing - a generous pinch, optional
  • Whole black pepper (crushed) -1/4 tsp
  • Ginger - 1 inch piece (finely chopped)
  • Green chilli - 1 (finely chopped)
  • Carrot -1 grated
  • Coriander leaves -little (finely chopped)
  • Curry leaves - few leaves
  • Baking soda or baking powder
  • Dry roast oats till it becomes slightly hot to touch. Powder it and keep it aside.
  • Dry roast rava also till it becomes slightly hot.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add the rest of the ingredients mentioned under seasoning. Fry till the raw smell of the carrot goes.
In a bowl, mix powdered oats, rava, curd, salt, baking soda, the seasoning and needed water to make a batter similar to idli batter. Let it sit for 15 minutes. (The batter should neither be thick nor thin but should be of dripping consistency.)
Bring water to boil, grease idli moulds with oil and pour a small ladle of batter into the idly mould. Steam for 15-20 minutes and serve hot with any chutney or sambar of your choice.
  • You can add vegetables of your choice - capsicum, cabbage, peas etc.
  • Addition of toasted cashew nuts gives a richer taste.
  • Addition of Eno Salt or Cooking soda yields fluffy idlis.
  • Buttermilk can be substituted for water while preparing batter.

Tuesday, 15 July 2014

Chili Paneer with Fried Rice RECIPES

Chili paneer is served as a starter or tastes great with noodles. It is very easy to make. But just be careful while frying paneer and make sure that the gas is on a medium flame. Paneer should be shallow fried not burnt. Chili paneer taste great even without using any onions. Some people say that ajinomoto is harmful so here we used a very less amount of ajinimoto while preparing chili paneer. Such a little amount will not harm. Using ajinomoto while preparing everyday meals may cause harm. But we can make chili paneer without using of ajinomoto.
  • 350 gms Paneer
  • 2 tsp Salt
  • 1 Egg
  • 1/2 cup Corn Flour
  • 1 tsp Ginger-Garlic Paste
  • 2 cups Coarsely Chopped Onions
  • 2 tbsp Sliced Green Chillies
  • 1 tbsp Soya Sauce
  • 1 tbsp tomato sauce
  • 2 tbsp Vinegar
  • Green chilies
  • 1/4 tsp Ajinomoto
  • Oil for frying
  • Little Water
• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Coat paneer pieces in corn flour and keep aside. Pour 2-3 tsp of oil in the heated pan. Fry paneer pieces in this hot oil ( these can also be deep fried). Keep a medium flame. Paneer pieces need to be shallow fry till they turn light brown all over. And after that lets begin preparing chili panner.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Dissolves corn flour in water (1/4 cup) and stair till lumbs get disappear. Pore this corn flour mix in the pan and cook for just 1 minute.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

  • oil for deep-frying
  • 1/4 cup sliced onions
  • 2 tbsp ghee
  • 2 tbsp caraway seeds (shahjeera)
  • 1 1/4 cups long grained rice (basmati)
  • salt to taste
• Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
• Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
• Put 2½ cups of water to boil.
• Heat the ghee in a broad pan and add the caraway seeds.
• When the seeds crackle, add the rice and sauté for 5 minutes.
• Add the hot water and simmer for 5 minutes.
• Add the salt cover with a lid and cook till the rice is done.
• Separate each grain of rice lightly with a fork.
• Serve hot and garnished with the fried onions.

Wednesday, 9 July 2014

Cauliflower (Gobi) Manchurian Recipe

Gobi (Cauliflower) Manchurian is a Chinese Dish and is very delicious to eat. We have it as a light snack. Clean cauliflower florets by soaking them in warm salted water for 15 minutes. Mixture of maida and corn flour is stir well until the lumps gets dissolved. Keep the mixture bit thick because we have to dip the florets in the mixture and then fry them. Keep the consistency thick so that the florets gats coated nicely with the mixture. Then dip the florets in the mixture of maida and corn flour and place then in the pan gently. Cook on medium flame. In the gravy or sauce we can add ½ tsp of sugar, it gives a little bit taste of sweetness. If you like onions, you can add 1-2 onions and add then firstly in the oil and cook them till little pink or golden brown then add all the ingredients in the same manner. Do not deep fry too many Gobi florets at a time otherwise they will not cook evenly due to over crowding. Chili sauce and soy sauce are two main flavouring agents in this recipe, adjust the quantity of them to get desired taste.
  • 1 medium Gobi (Cauliflower)
  • 3/4 cup Flour (Maida)
  • 1 tbsp Corn Flour
  • Salt to taste
  • 2 dried red chillies
  • 1 Chopped green chili
  • 1/4 tsp red chilly powder
  • 11/2 tbsp Garlic Paste
  • 11/2 tbsp Ginger Paste
  • 1 cup finely Chopped Spring Onions
  • 1/4th tsp Ajinomoto
  • 2 tbsp Soya Sauce
  • 2-3 tbsp Tomato Ketchup
  • 1 capsicum cut into cubes
  • Oil for deep frying
  • 2 tbsp Oil
• Cut the cauliflower in big florets.
• Make a smooth batter of maida, corn flour, 1/4 tsp ginger, 1/4 tsp garlic paste, 1/4 tsp red chilly powder and salt using water.
• The batter should be neither too flowy nor too thick. It should be dripping consistency.
• In a frying pan heat oil for frying. Dip the gobi florets in the batter and deep fry till golden brown. Fry in small batches. Take ou on paper napkin and keep aside.
• In another pan heat oil and add the left ginger & garlic paste, dried red chillies broken into halves and green chilies to it.
• Stir fry for a minute and then add salt and chopped capsicum cubes. A minute later add chopped spring onions.
• Now add ajinomoto, soya sauce and tomato sauce to it. Mix well.
• Add fried Gobi florets kept aside and sprinkle 1 tsp cornflour. Toss well. Garnish it with finely chopped spring onions. Serve gobi Manchurian hot.
  • To make gravy Manchurian after stir frying spring onions add 1 1/2 cup of water and let it boil.
  • Make a lump free paste of 1 tbsp cornflour with 1/4 cup of water.
  • Now gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes shiny.
  • Then add florets and sauces. Boil for two more minutes and remove. Garnish with spring onions and serve hot with noodles or rice.

Tuesday, 8 July 2014

Blueberry Cheesecake recipe

Blueberry cheese cake is easily made at home. This is really simple and delicious cake. It is quite exotic and different from other cheesecakes that make use of biscuits as a base—as this cheesecake uses soft luscious vanilla sponge. For parties, you can set the cheesecake into individual moulds of your choice. To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow simmering on a slow flame till the sugar thickens. Blueberries are an excellent source of antioxidants, which minimizes the amount of free radicals in the human body. Blueberries are used in juices, pies, jams and jellies, cakes, muffins, salads, or can be eaten alone. Blueberries are also a good source of vitamin C. I think this Blueberry cheese cake is good for diabetic patients also.
• 75 g digestive biscuits
• 25 g butter
• 2 tsp golden syrup
For the cheesecake:
• 300 g cream cheese
• 65 g caster sugar
• 1 lemon, zested and juiced
• 200 ml double cream
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp cornflour
• ½ lemons, juiced
• 40 g caster sugar
• 200 g blueberries

1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

Egg less Mango Cake Recipe

Egg less mango cake is my all time favorite. I loved it. Today I am sharing my best ever mango cake recipe. Its really yummy and delicious. Hope you all like it. Whatever its marriage or birthday, they are celebrated by cutting cake. Today I will make egg less mango cake. Keep two things in mind while preparing the batter. First don’t prepare the batter in advance as chemicals may damage the cake. Secondly the consistency of the batter should not be thick. And if it is too much thick then the cake will not tastes good. The consistency of the batter should be same as that of making pakora better. You can bake the cake 5-10 minutes extra as the baking time may differ from oven to oven. You can keep the cake in a fridge and can have it for 4 to 5 days.
You could substitute any fruit with mango. I have used home-made fresh mango pulp from my freezer. You could use peach pulp, pumpkin pulp, banana pulp, orange pulp etc. Chocolate lovers could use melted chocolate instead of mangoes.
• All purpose flour (maida) - 1 ¼ cups
• Baking powder -1 teaspoon
• Baking soda -1 teaspoon
• Cardamom powder - 1 teaspoon
• Unsalted Butter - ⅓ cup, melted and cooled
• sweetened condensed milk - 14 oz can (1 ¼ cups)
• Mango pulp - 1 cup, if mangoes are not sweet then add little sugar to sweeten the pulp while grinding the mango pieces
For the Mango sauce:
• mango pulp - ½ cup
• powdered sugar - 1 tablespoon or as required
• heavy cream or half and half or milk - 1 ½ to 2 tablespoons, or less just to make the sauce runny consistency

1. Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
2. Prepare the 9 inch round cake pan. grease the pan with butter or oil. You can spray it with nonstick cooking spray as well.
3. In one bowl, sift or whisk the dry ingredients.
4. firstly we mix baking soda and baking powder in maida. Mix all the ingredients till the lumps get dissolved.
5. Strain the mixture
6. In another bowl, mix wet ingredients (butter, mango pulp and condensed milk).
7. Now add powder sugar.
8. Now add dry to wet and beat it till incorporated well.
9. Grease some butter in the container.
10. Pour the batter into prepared pan, and bake in pre-heated oven for 38-40 minutes.
11. Let the cake cool for 10 minutes in the end then remove it to cooling rack and let it cool completely.
12. Cut the cake from all sides and put a round plate on the container. Now flip the container.
13. While it is cooling make the mango sauce. Mix mango pulp, sugar and cream till it gets runny consistency. Once cooled slice the cake, drizzle some sauce and serve.

Friday, 4 July 2014

Healthy and Delicious Homemade Vegetable Soup

Healthy and Delicious Homemade Vegetable Soup
Here is the yummy soup recipe. Vegetable soup is very tasty and very easy soup. I can add vegetables of our choice. We can add whole wheat flour, its optional. You can replace this with as one of your meal. So If on a day when you are not really very hungry just make a bowl of this soup and that will be as good as one meal. There are lots of vegetables. One big bowl full of this soup is sufficient for us. Its not very heavy on a stomach as well.
• 2 medium carrots sliced
• French Beans ½ cup chopped
• 1 medium potato diced
• 100 grams doodhi/ lauki diced
• 4 medium tomatoes quartered
• 1 tsp oil
• ½ tsp cumin seeds
• 8 black peppercorns
• 1 medium onion thickly sliced
• Salt to taste
• ½ tsp sugar
• Ginger paste ½ tsp
• Garlic paste( optional) ½ tsp
• Black pepper powder - 1/2 tsp or to taste
• Fresh Cream or butter for serving- 1 tsp

• Heat oil in a pan, add cumin seeds, black peppercorns and onion sauté
• Add carrots, potato, bottle gourd, Lauki, onion. Add salt and mix
• Add two cups of water cover and cook for ten minutes
• Add tomatoes and continue to cook covered till all the vegetables are completely cooked
• Then add Ginger garlic paste and black pepper powder
• Strain and reserve the liquid. Cool the vegetables and then puree in a blender
• Transfer into a deep pan, add the reserved liquid and adjust consistency (should be thick)
• Bring the soup to boil, add salt sugar and salt stir. Add fresh cream or butter.
• Serve hot

Thursday, 3 July 2014

Spicy Indian Style Macaroni

Spicy Indian Style Macaroni
Today I make spicy Indian style macaroni, With the use of lots of Indian species and my all time favorite cheese. We can use tomato puree. It gives a tangy flavor. We also can add ½ tspn of sugar.
• Oil : 2 tbsp
• Onion : 1 Chopped
• Tomato : 1 Chopped or as puree
• Green chilies : 3-4 (according to your spice level)
• Garlic : 3 (chopped)
• Ginger : 1tsp (chopped)
• Garam masala : 1 tbsp
• Maggi masala Powder : 1 tbsp(optional)
• salt : required to taste
• Vegetables: 1 cup(I’ve added bell pepper, green peas and carrots) Chopped
• Macroni : 1 cup
• Mozzarella cheese

• Boil the vegetables in a separate pan drain them and keep them aside.
• Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.
• Heat oil in a pan add onions fry them till it becomes translucent.
• After that add green chilies,chopped garlic and ginger mix it all well cook them for 2-3 mins.
• Then add salt and tomatoes, cook them till tomatoes get mashed.
• Add a tbsp of garam masala fry them till the raw smell goes off.
• And if you have maggi masala powder you can substitute it instead of garam masala, it tastesreally good.
• Now add the boiled vegetbles and macroni mix it all together gently without breaking the macroni and let it stand on the simmer heat for 4-5 minutes.
• After that remove from heat and serve it hot.