Mushroom Garlic Soup

Mushroom Garlic Soup

This soup is positively delightful! If you enjoy mushrooms and like garlic this is the soup for you. Making this garlic mushroom soup will saturate your home with tantalising smells of herbs, mushrooms and a hint of garlic. Taking a taste, you lose yourself in the layers of flavor. The warm and comforting aspects of this soup make it perfect during the cold months, and yet the light and refreshing qualities, make it perfect for warmer days. No matter what the time of year, the temperature in the air. Whether there's snow on the ground, birds in the trees, or your feet are dangling in a pool, this soup seems to be appropriate. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper. Whether you are cooking a special soup course for a dinner party or using up mushrooms bought on special at the market, this soup is satisfying, delicious and easy to make. Good to serve with some Gluten free bread. This is a stunningly rich and satisfying soup.

Ingredients:

• 1 tbsp. olive oil
• 1 Tbsp. butter
• 1 large onion, chopped
• 2 large heads of garlic, cloves peeled and chopped
• 1 apple, peeled and chopped
• 1 qt. homemade chicken broth or stock or canned chicken broth (or vegetable broth)
• 1 herb bundle of 5 parsley stems, 4 sprigs fresh thyme (tie together with string)
• ¼ tsp. salt or to taste
• 1/2 tsp. mustard powder
• 1/4 tsp. dill weed
• 1 pound button mushrooms, sliced vertically (if slices are too big, cut in half vertically)
• 1 Tbsp. butter, divided in half
• ½ cup cream or half and half
• 1/4 tsp. fresh-ground white pepper
• Chopped fresh parsley for garnish

To garnish:

• Chopped parsley

• Croutons

Instructions:

• In a large pot, heat the oil and butter over low to medium-low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until soft and beginning to turn brown, about 25 minutes.

• Add the apple and continue to cook, covered, for another 10 minutes, stirring occasionally.

• Add the stock and herb bundle. Bring to a boil. Reduce the heat and simmer about 15 minutes.

• Remove the herbs. Puree the soup until smooth with an immersion blender or regular blender.

• Add the mustard powder and dill, and pepper and salt to taste. Return the soup to a low heat and continue to simmer.

• While the soup is simmering, melt 1/2 Tbsp. butter in a skillet over medium low heat. Add half of the mushrooms and spread the slices out across the skillet.

• Cook the mushroom slices on both sides until lightly brown, but not dry. Pour into soup.

• Repeat with another 1/2 Tbsp. butter and the remaining mushrooms. Add these mushrooms to the soup and stir.

• Add the cream and bring the soup back to a simmer, stirring. Remove from heat.

• Ladle into soup bowls and top with chopped parsley.

For More Recipe: http://topbestdesignideas.blogspot.in/2014/08/potato-cheese-balls.html

Potato Cheese Balls

Potato Cheese Balls

I am going to show u how to make potatoes cheese balls. It’s a very simple easy and tasty snack dish. This is something Indian, Italian and mixture of all of things. Kids specially love this dish. Because cheese and potatoes loved by all kids.

Ingredients:

• Potatoes - 3 large boiled and mashed
• Peas - 1/2 cup ( I used Frozen)
• Spring Onion - 1 chopped
• Tomato Ketchup - 1 tblspn
• Salt to taste
• Pepper Powder to taste
• Corn Flour / Cornstarch - 2 tblsp
• Breadcrumbs - 1 cup
• Mozzarella Cheese - as needed cut into small cubes
• Oil for Deep Frying + 1 tsp

For More Recipes: http://topbestdesignideas.blogspot.in/2014/08/soft-sponge-cake-with-coconut-icing.html

Method:

• Heat oil in a kadai. Add in spring onion and peas and sauté for a min.
• Add in tomato ketchup, salt and pepper to taste and mix well.
• Add in potatoes and mix well. Allow this to cool down. Divide this into equal portions.
• Take one ball and stuff it with small piece of cheese in the center and cover from all sides. Do the same to every ball.
• Mix corn flour with some water to form a thin liquid. Take breadcrumbs in a plate and set aside.
• Now take the cheese stuffed ball and dip them in corn flour liquid and then roll them tightly in breadcrumbs. Do the same to every ball.
• Now heat oil for deep frying and fry these balls till golden brown.
• Drain in a paper towel and serve with ketchup.

Soft Sponge Cake With Coconut Icing

Soft Sponge Cake With Coconut Icing

Ingredients:

•  1 cup cake or pastry flour
•  1 tsp baking powder
•  1/4 tsp salt
•  4 eggs
•  1 tsp almond extract
•  3/4 cup sugar
•  1/4 cup coconut milk

Directions:

•  Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming.
•  Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
•  In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract.
•  Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
•  Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove
•  from the pan, turning the cake over. Cut the cake into squares or diamond shapes.

For more recipe: http://topbestdesignideas.blogspot.in/2014/08/malai-paneer-recipe.html

Coconut Icing

Ingredients:

• 1 cup coconut milk
• 1/2 cup sugar
• 2 TB plus 1 tsp pineapple juice
• 1 TB plus 2 tsp cornstarch

Directions:

• In a small bowl, mix the pineapple juice and cornstarch and set aside. In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally.
• Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake.
• Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.

Malai Paneer Recipe

Malai Paneer Recipe

This is a very simple yet tasty recipe. Best part is that it hardly takes any time to prepare this dish and is loved by all. You could use home-made paneer or store bought paneer for this dish. We had malai paneer with some salad and raita along with rice and rotis. The reason I tried this recipe was simply it’s so quick and could me made easily when you have guests at home or lack of time. Hence I was tempted to try this dish. This is semi dry dish but if you like it more gravy then add more cream. If you like the dish dry then add less cream. It is a creamy delicious curry that has two different kinds of methi, fresh and dried and the creaminess is achieved from a paste of almonds and finished off with a drizzle of milk or cream. This was a super delicious curry, the creaminess from the almonds, milk and cream and the slight sweetness of the paneer is perfectly balanced with the bitterness from the methi leaves. The kasoori methi adds a great depth of flavor and makes the dish.

Ingredients:

• 150 gms Paneer (cottage cheese)
• Almond paste 1 teaspoon
• ½ cup cream or low fat cream
• 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 medium Onion, finely chopped
• 4 Almonds
• 4 Cashew Nuts{ Optional }
• 1/2 teaspoon grated Ginger
• 2-3 cloves Garlic, crushed
• 1/2 teaspoon Garam Masala Powder
• 1/8 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 2 tablespoons + 1 tablespoon Oil
• Water
• 1 tablespoon finely chopped Coriander Leaves
• Salt

Read More: http://topbestdesignideas.blogspot.in/2014/07/rajasthani-gatte-ki-subzi.html

Directions:

• Cut paneer. Heat 2 tablespoons oil in non-stick pan over medium flame. Shallow fry paneer triangles or strips until its edges turn light brown. Drain and transfer to a plate.

• Heat remaining 1-tablespoon oil in same pan. Add finely chopped onion and sauté until light brown. It will take approx. 1-2 minutes on medium flame. Add grated ginger and crushed garlic, sauté for a minute.

• Add red chilli powder, turmeric powder, coriander powder and salt; stir and sauté for approx 30 seconds.

• Add dry-fruit paste (prepared in step 1) and sauté for a minute.

• Add 1/2 cup water and let mixture boil over medium flame.

• When mixture starts to boil, reduce flame to low and add paneer, garam masala powder and dried fenugreek leaves.

• Mix and cook for 3 to 4 minutes. Add 1/4 cup fresh cream over it.

• Mix cream with curry and cook for a minute or little less. Do not cook for long time after adding cream because it curdles if cooked more.

• Turn off the flame and transfer prepared malai paneer to serving bowl. Garnish with fresh coriander leaves and serve hot.

Notes

1. You could make this dish dry or semi gravy as per your choice. Just add a dash of cream towards the end to make more gravy.

2. If you aren't fond of paneer then add mushrooms instead.

3. If kasuri methi isn't available then just add a pinch of fenugreek powder instead.

Rajasthani Gatte Ki subzi

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.

Ingredients:

For the gatte:

• 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

For the gravy:

• 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

For Punjabi Chole Bhature Recipe: 

http://topbestdesignideas.blogspot.in/2014/07/punjabi-chole-bhature-recipe.html

How to make Rajasthani Gatte ki subzi:

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.

Punjabi Chole Bhature Recipe

Punjabi Chole Bhature Recipe

Chole Recipe

Ingredients:

• 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)

Directions:

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

Read More: http://topbestdesignideas.blogspot.in/2014/07/vegetable-noodles-recipe.html

Bhatura Recipe

Ingredients:

• 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

Method:

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.

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.

Ingredients:

• 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

Read More: http://topbestdesignideas.blogspot.in/2014/07/jeera-rice-with-chicken-in-coconut.html

Instructions:

• 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.

Jeera Rice With Chicken In A Coconut Gravy With Pepper

Jeera Rice With Chicken In A Coconut Gravy With Pepper 

Ingredients :

• 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

Method:

• 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.

For Healthy Oats Idli/ Instant Oats Idli/ Healthy & Quick Breakfast Oats Idli:

http://topbestdesignideas.blogspot.in/2014/07/healthy-oats-idli-instant-oats-idli.html

Jeera Rice

Ingredients:

• 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

Preparation:

• 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.

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

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.

Ingredients:

• 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

For Chili Pneer With Fried Rice RECIPE: (Click Below Link)

http://topbestdesignideas.blogspot.in/2014/07/chili-paneer-with-fried-rice-recipes.html

Preparation:

• 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.

Method:

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.

Notes:

• 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.

Chili Paneer with Fried Rice RECIPES

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.

Ingredients:

• 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

How to make chilly paneer:

• 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.

For Cauliflower( gobi) Manchurian Recipe: (Click Below Link)

http://topbestdesignideas.blogspot.in/2014/07/cauliflower-gobi-manchurian-recipe.html

Fried Rice Recipe

Ingredients:

• 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

Method:

• 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.

Cauliflower (Gobi) Manchurian Recipe

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.

Ingredients for Cauliflower Manchurian:

• 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

For Blueberry Cheese cake click below link: 

http://topbestdesignideas.blogspot.in/2014/07/blueberry-cheesecake-recipe.html

How to make Gobi Manchurian :

• 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.

Manchurian Gravy Recipe:

• 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.

Blueberry Cheesecake recipe

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.

INGREDIENTS:

For the biscuit base:

• 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

For the topping:

• 1 tsp cornflour
• ½ lemons, juiced
• 40 g caster sugar
• 200 g blueberries

For Eggless mango cake recipe click below link:

http://topbestdesignideas.blogspot.in/2014/07/egg-less-mango-cake-recipe.html

Method:

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 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.

Ingredients:

For the Cake:

• 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

Read more: http://topbestdesignideas.blogspot.in/2014/07/healthy-and-delicious-homemade.html

Instructions:

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.

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.

Ingredients:

• 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

Read More: http://topbestdesignideas.blogspot.in/2014/07/spicy-indian-style-macaroni.html

Method:

• 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

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.

Ingredients:

• 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

Preparation:

• 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.

A Bowl Of Curry: Event Announcement : Cooking With Seeds - "Green Peas"

A Bowl Of Curry: Event Announcement : Cooking With Seeds - "Green Peas"

Vegetable rice/ Vegetable Biryani/ Vegetable pulao

Vegetable rice is a healthy and delicious recipe. Vegetable rice made with mixed vegetables and spices. A very simple and easy pulao recipe. It goes well with dahi, pickle, papads and raitha. There are lots of things, but that style I am using I easy and simple. Here I am not using tomato. Vegetables of your choice, here I use carrot, potato, onions, green peas and cauliflower. Potato gives nice flavors to biryani. Cut cauliflower into small size. I prefer sauté vegetables not boiled vegetables. We can use half tbsp ginger garlic paste. Sauté the vegetables takes around 5 to 6 minutes not more than that. After sauté the vegetables, we can add yogurt in this recipe it gives nice flavors to the biryani. Sauté is the first and most important part of the biryani. We can use fried onions. That’s called brown onions. Brown onion looks fantastic and tastes good. We add fried onions in vegetable sauté. Vegetable rice tastes so yummy my family is a big fan of vegetable rice. Dry fruits gives it a rich and fantastic tastes.

Ingredients:

• 2 cups Basmati Rice
• 1 cup Mixed Vgetable
• 1 cauliflower
• 1 or 2 medium sized potatos
• Carrot
• Green beans
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon(dalchini)
• Caraway Seeds(zeera)
• 4 Cloves (laung)
• 1/2 tsp Black Pepper Powder
• 1 tbsp ginger garlic paste
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegetable biryani:

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

• Add salt and red chilli powder and stir.

• Add fine chopped potatos and fry till they are properly cooked.

• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

• Add all the fried vegetables.

• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

• Take this vegetable biryani out in a rice serving dish.

• Garnish with dry fruits and green coriander leaves.

• Serve the vegetable (veg ) biryani hot with raita and pickle.

Rice Dhokla Recipe with Spicy Green Chutney

Rice Dhokla Recipe with Spicy Green Chutney

Today in going to show u typical gujrati snack, the most favorite of all. It’s also called a khata dhokla Rice dhokla it’s my one of my favorite. It tastes like idlis. Urad dal and rice soaked fro overnight. Cover the batter with a lid and keep it in a closed cupboard for 6 to 8 hours(overnight) for fermentation. After soaked overnight the batter has looks soft and loose and dark. Lemon juice and curd makes dhokla really yummy and spongy. For steaming we can use stainless steel plate. We can also use square aluminum tin. Delicious and easy to make, the khatta dhokla or rice dhokla. Serve them hot with green chutney and tea.

Ingredients:

• 200 gm (1 3/4 cups) rice flour
• ½ cup split black gram (urad dal)
• 30 gm (1/4 cup) suji (semolina)
• 100 ml (1/2 cup) yogurt
• 2 green chillies, thinly sliced (or use 1/2 to 1tsp green chilli paste)
• Sugar to taste
• 4 tsp oil
• 1/2 tsp mustard seeds
• 1-2 whole red peppers
• A pinch of as afoetida powder
• Water as required
• Salt to taste
• 1 tsp lemon juice
• 1 tsp oil
• 2, 6" greased metal plates for cooking the dhokla

Method:

1. Combine Rice flour, urad dal and oil.
2. Just before mixing add green chilli paste, salt, curd and sugar mix all the ingredients properly.
3. Add enough water so as to make a batter of dropping consistency.
4. Add the lemon juice and asafetida and leave to ferment overnight.
5. Keep the steamer over the stove for the water to boil. Keep aside to ferment for at least 8 to 10 hours.
6. Pour batter into prepared plates, cover and steam for 20 minutes. Open the lid and with light fingers touch and check on the dhokla. When u touch the dhokla its little bit dry and spongy. That means u know the dhokla is done. Sprinkle just a few drops of water just to make sure the dhokla not to going to dry and remains soft. Use flat spoon to cut the dhokla into squares or diamomds.
7. Remove, cool and cut into cubes.
8. Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 Tbsp water, bring to a boil and pour over the dhokla cubes.
9. Serve it with spicy green chutney
10. Garnish by sprinkling grated coconut and coriander leaves.

Note:

• To make khatta dhokla flour, combine 1½ cups of rice and ½ cup of urad dal and grind it to make a flour at the nearest flour mill.
• Fermentation time of rice and urad dal may vary depending on the weather conditions.
• Add the fruit salt to the batter just before steaming and then mix lightly with your hands.
• If one wants a thin dhokla reduce the quantity of the batter and for a thick dhokla , add more batter.

Green Chutney Recipe

Ingredients:

• 1 1/2 cups roughly chopped coriander (dhania)
• 4 green chillies , roughly chopped
• 1 1/2 tsp lemon juice
• 1 tbsp sugar
• 4 tbsp freshly grated coconut
• salt to taste

Method:

1. Combine all the ingredients in a mixer and blend into a smooth mixture, using a little water.
2. Store refrigerated in an air-tight container and use as required.

Vegetable Rice/ vegetable biryani/ vegetable pulao

Vegetable Rice/ vegetable biryani/ vegetable pulao

Vegetable rice is a healthy and delicious recipe. Vegetable rice made with mixed vegetables and spices. A very simple and easy pulao recipe. It goes well with dahi, pickle, papads and raitha. There are lots of things, but that style I am using I easy and simple. Here I am not using tomato. Vegetables of your choice, here I use carrot, potato, onions, green peas and cauliflower. Potato gives nice flavors to biryani. Cut cauliflower into small size. I prefer sauté vegetables not boiled vegetables. We can use half tbsp ginger garlic paste. Sauté the vegetables takes around 5 to 6 minutes not more than that. After sauté the vegetables, we can add yogurt in this recipe it gives nice flavors to the biryani. Sauté is the first and most important part of the biryani. We can use fried onions. That’s called brown onions. Brown onion looks fantastic and tastes good. We add fried onions in vegetable sauté. Vegetable rice tastes so yummy my family is a big fan of vegetable rice. Dry fruits gives it a rich and fantastic tastes.

Ingredients:

• 2 cups Basmati Rice
• 1 cup Mixed Vgetable
• 1 cauliflower
• 1 or 2 medium sized potatos
• Carrot
• Green beans
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon(dalchini)
• Caraway Seeds(zeera)
• 4 Cloves (laung)
• 1/2 tsp Black Pepper Powder
• 1 tbsp ginger garlic paste
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)

Read More: http://topbestdesignideas.blogspot.in/2014/06/maggi-masala-noodles-recipe.html

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

• Add salt and red chilli powder and stir.

• Add fine chopped potatos and fry till they are properly cooked.

• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

• Add all the fried vegetables.

• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

• Take this vegetable biryani out in a rice serving dish.

• Garnish with dry fruits and green coriander leaves.

• Serve the vegetable (veg ) biryani hot with raita and pickle.

Sending This To: "Foodabulous Fest"