SUJI PIZZA BREAD

INGREDIENTS:
6 slice brown bread,
1 cup suji or semolina,(roasted)
1/2 cup milk,
1/2 cup malai or cream or curd,
1/2 cup cabbage,cut into thin long strips,
1 cucumber,cut into thin long strips,
1 tomato,cut into small pieces,
1 onion,cut into small pieces,
1-2 green chillies,cut into small pieces,
1 capsicum,cut into thin long strips,
salt according to taste,
1/4 tsp black pepper,
2 tbsp oil,if using curd instead of cream or malai,
METHOD:
1.Place roasted semolina in a bowl,add milk and cream or curd,add thinly chopped vegetables,and mix well.
2.cover one side of bread slice with this mixture.
3.if using cream then without using oil shallow fry on a non sticking pan without oil,
4.but if you are using curd then with oil shallow fry the bread,if you want,you can bake it in oven also.serve hot.

SPICY VEGITABLE STIR -FRY

INGREIENTS-
1 tbsp – oil,
1/4 cup – garlic,chopped,
2 tsp – ginger,grated,
1 cup – mushrooms,
1 cup – baby corn,cut diagonally,
1 cup – carrot sticks,cut diagonally,
1 cup – french beans,cut diagonally,
1 cup – colored bell pepper,cut into 1/4-1nch strips,
1 cup – broccoli or cauliflower,
1 tbsp – fresh coriander,finely chopped,
2 cups – cabbage,shredded,
2 tsp – chilly garlic puree

METHOD:
1.Heat wok over high heat and add oil,rotate to coat wokevenly with oil,add ginger and garlic and stir-fry for 30 seconds.
2.Add baby corn,carrot and stir fry for 1 minute,add mushrooms and stir fry on high until almost cooked,add the other vegetables and stir-fry about 2 minutes or until vegetables are crisp-tender .
3.Add chilli puree and stir for 30 seconds.
4.Take off flame and add salt to taste,coriander,mix well and serve

TABBOULTH(Healthy Dalia Delight)

HI ,i am back with new healthy recipe,i hope all of you will like it, it’s easy to make and healthy and wholesome food
Ingredients:
1/2 cup Dalia,
1 cup chopped mint leaves,
1/2 cup fresh flat salad leaves,
1 bunch spring onion,sliced fine,
1 large tomato, peeled and diced,
3 tbsp, cream or olive oil or curd(any one you can choose according to your taste,
1/2 tsp ground roasted cumin seeds,
3 tbsp fresh lemon juice,plus more as needed
salt and freshly grounded black pepper,to taste

Method:
1.Place dalia in a bowl,cover with cold water and left for 10-15 minutes.
2.Then drain and squeeze dry.With a fork ,separate into individual grain.
3. Stir in the salad leaves,spring onion,tomato,mint ,olive oil or cream,if you don’t want oily and heavy then add curd and lemon juice.
4.Season with salt and pepper.
5.Cover and refrigerate for at least two hours but bring to room temperature before serving

Bye,I will come soon with a new recipe.

PAPRI CHAAT

Hi friends,I am here to write a new recipie on demand of my daughter’s
friend actully it is a favourit dish of my daugter and her friends.Whenever they are coming to my home this is their alltime favorite chaat.

FOR PAPADI
maida or allpurpose flour – 250gm
ghee or butter -2 table spoon,
salt to tast,
oil for frying the papadi,

For saunth or temrind chutany-
temrind-100 gm
sugar- 1 cup
red chilli powder – 1 teaspoon
saunth or dry ginger powder-1/2 tea spoon
black pepper – 1/2 teaspoon
rosted chumin seed powder-1 teaspoon
salt to tast,
Curd-1/2 kg
salt to tast

For garnishing-
Boiled patato-1.5 kg(cut in small pieces)
Onion-100 gm(cut in small pieces
red chilli powder,roasted chumin seeds,and chaat masala

METHOD-

*mix flour,butter and salt,it will look like breadcrumb,then knead a little hard for making papedi just like puri.
*now put oil in a frying pan and keep on fire ,either make small 4 inch diameter round with rolling pin or make a 10 inches or more bigger and than cut with 1.5 inches round cutter small papadies.,as you like.
now deep fry on low fire,all the paparies.
*soak temrind for 2-3 hours in1 glass of water,stain through a big a big stainer ,take out the pulp and throw remaining part of it.
*mix all the ingredients of chutney in it and keep on fire to cook till it get 1 thread consistency or thick like tomato sauce or chutney.now your tamarind chutney is ready.you can even keep it for 2 months.
*Churn the curd with hand mixer or stain through a sieve,add salt .
*mix boiled potato and onion,add salt and roasted cumin powder.
*either take bigger 4 inches papery and break in 3-4 small pieces or take 1.5 inches 4-5 paperies in a plate,on it put two spoon potato and onion mix,first pour two table spoon salted curd , on that two tea spoon tamarind chutney.On top of it garnish with roasted powdered cumin seeds,red chilly powder and chaat masala.
*so your paperi chaat is ready for eating.EAT it and relish it.

Almond biscuit

Hi friends, after almost 1 year I am back. Sorry for such a long break – I was just busy and also feeling a little bit lazy. But now I promise, I will try to be regular.

Here is recipe of almond biscuit which is one of the favorite cookies of my daughters.:

2 cup or 1/2 kg – butter

1.5 cup or 350 gm – icing sugar

4 cup or750 gm – all purpose flour or maida

1/2 cup -chopped almonds

3 eggs white ( optional)

almond essence

Method-

1. Beat the butter,add sugar and mix well.

2. Mix till it is soft and fluffy,add egg white and mix well.

3. Add flour and few drops of almond essence,mix well with light hands

4. Add chopped almonds,mix well.

5. Wrap in a butter paper or foil paper and keep in fridge   for 2- 3 hours.

6. Butter the baking tray,cut into thin cookies,arrange in tray.

7. Preheat the oven at 150dg.  Bake for 15- 20 mi nits.

8. For variation you can add any other nut and its essence or Gems/ M&Ms.

Almond biscuit

Gems biscuit

Poda Peetha

AM BACK!! Had been busy in shifting to a new house and for running for my younger daughter’s admission for UG course.

We have been staying in Rourkela,Orissa since 28 years.We are actually North Indians but have been residing here. In all these years ,we blended ourselves with the Oriya Culture…So this dish is an outcome of it

This Peetha is especially made in a Festival called Rajo which is celebrated for girls. For 3 days girls are pampered a lot, are given loads of gifts & they play on swings.They are not allowed to work.This year it was on 15th June.

this dish loved by my daughters a lot!

The recipe of the dish:

INGREDIENTS:-

500 gm: Black gram dal (Urad Dal)

500 gm: Rice

1 no: Coconut (whole)

500 gm: Guda (jaggery) / sugar

2 teaspoonful: Salt

2 inches (15gms): Ginger

1 tsp: Black pepper powder

2 tsp: Ghee

Method:-

1. Soak black gram dal and rice for about six hours. Wash the dal and rice cleanly and grind it. The paste should be fine and thick. Add salt and mix well. Keep paste aside for 2/3 hours.

2. Grate the coconut.

3. Cut ginger into very small cub sizes.

4. Then mix coconut, jaggery/sugar, ginger and black pepper powder and mix well

5. Pre-heat oven for 10 minutes and grease it with ghee.

6. Pour the paste into the tray and keep it in the oven. Keep the oven very hot for 30 minutes. Then keep it moderately hot for 30 minutes. It should be checked with a needle and when its colour is golden brown the Poda Pitha is ready to eat.

7. Then remove the whole Poda Pitha (baked cake) from the oven and allow it to cool down.

8. Cut it into small pieces and serve it with any chutney preferably with coconut chutney.

STUFFED CAPSICUM

Ingredients:-

4 capsicums
6 big potatoes
6 flakes of garlic
10 gram or one peice of ginger
2 or 100 grams onion
2 tablespoon gram flour
45 ml or 3 tablespoon of olive oil or any refined oil
Salt to taste
3/4 teaspoon of turmeric powder
1/2 teaspoon of cumin seeds
2 teaspoon of curry powder
1/2 teaspoon of garam masala
A pinch of asafetida(hing)
3 cubes of cheese

Servings : 4
Preparation time : 30 minutes
Cooking time : 15 minutes

Preparation :-
* peel & finely chop the garlic
*scrape, wash & finely grate the ginger
*peel,wash & finely chop the onions
*remove stems of the capsicum & wash.Cut it into 2 halves lengthwise & scoop out the seeds
*Boil the potatoes, peel the skin & mash the boiled potatoes

Cooking:-
1) heat the oil in a frying pan.Add asafetida, garlic. Saute over low heat until brown.Add ginger & stir it for 15 minutes .Add mashed potatoes,salt & 1 teaspoon of curry powder & mix well.Now the stuffing for the capsicum is ready.
2)Now fill the stuffing in the capsicums.
3)Now sprinkle the gram flour on the capsicum’s stuffing.
4)Heat 2 tablespoon of oil in a flat frying pan; add cumin seeds & turmeric.Then carefully put stuffed capsicums one by one in the oil.First fry from the stuffed side then turn the capsicum & cook for another 10 minutes.
5)preheat the oven for 5 minutes.Place the capsicums in a baking dish.Cover with grated cheese & a little curry.Bake for 2-3 minutes or till the cheese melts.
6)Serve with nan,chapati or brown bread.

CHANA CAPSICUM

Ingredients:-

1 cup chana dal
2 big capsicum
2 tablespoon butter or oil
a pinch of asafetida(hing)
3/4 teaspoon cumin seeds
1/2 teaspoon turmeric powder
2 cardamom (small)
2 black cardamom
2 cloves
1 piece of cinnamon
2 bay leaves
4 dried red chillies
salt to taste
1 teaspoon sugar(optional)

Servings : 4
Preparation time : 20 minutes
Cooking time : 15 minutes

Preparation:-
*peel and finely chop garlic
*scrap ,wash and finely chop ginger
*peel,wash & finely chop onion & capsicum

Cooking:-
1)Cook one cup of dal with 3/4 cup of water in pressure pan/cooker for 10 minutes or till it is cooked.
2)Now heat butter/oil in a frying pan.Add asafetida, cumin seeds, dried red chillies ,bay leaves & fry it.
3)Then add garlic, ginger, onions & capsicum in it & fry for 5 minutes.
4)Add cooked chana dal & salt in it & mix well.
5)Serve it in a serving dish.Decorate it with coriander leaves & lemon
6)Serve with chapati, nan or brown bread or pizza base bread.

Dal Makhani

Hi!!! here I m with another dish:)

Hope u all will like it.It usually goes well with nan ,roti or rice

INGREDIENT- chanaa daal(chickpea)-1cup,

 makhana(foxnut)- 1cup,

salt to taste,

half spoon haldi(turmeric),

 2 big onions,

4-5 garlic pods,

1big peice ginger, 

FOR SEASONING–

jeera (cumin seeds)-half tsp.,

curry powder2-3 table spn.,

3-4 red dry chillies,

 3 tblspn.-pure ghee or butter,

a little pinch of  heeng,

 a big peice of dalchini(cinnamon) ,

and coriender leaves for garnishing.

METHOD- 1.Boil chana dal with salt turmeric powder and 2 cups of water in a cooker for 10 minutes and keep aside.

2.Now chop onions and garlic into small peices.Grate the ginger .  

3.pour 1 table spn of ghee in one pan alongwith makahana and shallow fry till its light golden brown in colour.

4.pour rest of the ghee or butter in a big pan.When it’s quite hot,put a little heeng(optional)jeera,red chillies,onion ,garlic and ginger and fry it till its golden in colour.add curry powder and a peice of dalchini (cinnamon),

5. now add cooked chana dal and fried makhane to fried  onions and cook for at least for 15 minuts and pour in a serving bowl.garnish with coriender leaves.

6. now its ready to eat ,enjoy it with rice or chapaati

 

Tricolour trutty fruity cake

Hi friends, at last today I am writing my first recipe for you. This is one of favourite dish of my daughters, I hope all of you will love this !!

Ingredients:

1.5 cup butter,
2.5 cup all purpose flours,
2 cup castor sugar (powdered sugar),
1 tsp baking powder,
5-6 eggs,
1tsp vanilla essence,
few drops of orange essence and few drops of orange colour,
2 tsp cocoa powder,
3 tsp chocolate powder,
3/4 cup tutty fruity,
1 tsp of any rum or brandy.

Recipe

1. Beat the butter till it smoothens. Then add sugar , mix well. This is called creaming.

2. Sieve the flour and baking powder and a pinch of salt also.

3. Mix tutty fruity and vanilla essence and 1 tsp rum in a cup and keep it aside for 15 minutes .

4. Add egg one at a time to the butter-and-sugar mix.

5. Then add flour and baking powder mixture to this mixture.

6. Now mix 1 tsp flour to the tutty fruity and mix in the cake batter

7. Divide the cake batter in three portions – mix cocoa and chocolate powder in one tsp of water and add it to one part of the cake, in another add orange essence and orange colour and leave the third portion white.

8. Butter the mould. Put the chocolate mixture first , then orange one and on the top, white mixture.

9. Preheat the oven. Bake the cake at 150 degrees C (300 degrees F) for 45 min to 1hour.

The Tricolour trutty fruity cake is ready Hope you all like it, just like my daughters like it.