Matari                                                     

Ingredients:.                 

All purpose flour/maida ½ kilo

Hot oil ½ cup

Kasuri methi  1 Tsp

Ajwain/carom seeds 1 Tsp

Salt 1+1/2 Tsp

Fine semolina/barik rawa 1 cup

Red chilli powder 1+1/2 tsp or

Crushed pepper 1 Tsp

Oil for frying

Procedure:

1. In a plate take ½ kg maida and add kasuri methi,ajwain,red chilli powder or crushed pepper as per your choice and ½ cup hot oil and knead it into a dough of poori consistency using water.
2. If you are using red chilli powder put hot oil first and then add red chilli powder so that it doesn't get burnt.
3. Keep the dough as it is for 1 hour.
4. After 1 hour take out balls from dough and roll out big chapatis and cut rectangular stripes or triangular stripes and deep fry them till golden brown.
5. Enjoy crispy matari with chai.

DAHI TANDOORI

Dahi Tandoori         

                                                                                                                                                                    Ingredients:

Chicken 300g     

Hung curd  1 Tbsp

Roasted gram dal/phutana dal  ½ Tbsp

Ginger  ½ inch

Garlic 3-4

Green chilli 2

Lemon Juice 2 Tsp

Coriander leaves 1Tbsp

Mint leaves  1 Tbsp

Butter/oil  2 Tsp

Procedure:

1. Clean and wash chicken and make slits in chicken pieces.
2.  Now marinate chicken with salt and lemon juice for ½ hr.
3. Grind hung curd coriander, mint leaves ,green chilli, ginger garlic and roasted gram dal into  paste, don’t add water it's ok if the paste remains bit coarse.
4.  Add this marinate to above marinated chicken and again marinate it but this time for longer time that is overnight.
5.  Now on a grilling pan put some oil or butter and add this overnight marinated chicken.
6. Cook it on low flame after 15 min turn around the chicken and cook it properly from both sides.
7. When the chicken has cooked properly put some chaat masala on it and serve hot.
8. This chicken as it is cooked on grilling pan retains its juices inside and also attains the smoky flavour as like tandoori.

Pineapple shrikhand

 Pineapple shrikhand

Ingredients:

Hung   ½ cup

Powdered sugar  ½ cup

Fresh or canned Pineapple(finely chopped)  ¼ cup

Elaichi powder   ½ Tsp

Milk  2 Tbsp

Kesar strands  2-3

Pistachios 2-3

Procedure:

1. Take all above ingredients except pineapple and pistachios and grind it in mixer finely until you get a uniform consistency. Your shrikhand is ready.
2. Now take this shrikhand in bowl and add finely chopped pineapple( i had sprinkled some sugar on this pineapple pieces and refrigerated it until sugar melts and with the help of spoon just took out the pineapple pieces from sugar syrup draining off the extra sugar syrup)
3. Now garnish your sweet and sour pineapple shrikhand  with pistachios and enjoy with poori.

Soya kabab

Soya kabab

Ingredients:

Soya chunks 1 cup

Egg 1

Ginger garlic paste 1 Tsp

Green chilli  2

Besan/gram flour 1 Tbsp

Pudina leaves 1 Tsp

Coriander leaves 1 Tsp

Chaat masala ½ Tsp

Fried onion 1 Tbsp

Garam masala/Tandoori masala 1 Tsp

Lime juice ½ Tsp

Bread crumbs 1+ ½ Tbsp

Procedure:

1. Boil soya chunks in water they would swell and get doubled in size. Take out soya chunks and squeeze out extra water from soya chunks by pressing it in your palms.
2. Grind all chunks in mixer they would attain egg bhurji like texture.
3. Now take this grinded mixture in a pan and add egg,besan,chopped  Pudina/mint,coriander leaves,ginger garlic paste,chopped green chilli,fried onion(just crush them and add), Tandoori masala,lime juice,bread crumbs and marinate them in refrigerator.
4. Take out chilled marinated soya mixture and evenly apply them on skewers and grill them on griller with some oil/butter on low flame.
5. Turn sides of skewers 2-3 times to get a nice golden colour from all sides.
6. Drain kabab on paper napkin and serve hot with mint chutney.
7. Full protein package for your kids and they would enjoy eating it.

Tip -

1. If you find the marinated soya mixture moist and it is not getting attached to the skewer then add more bread crumbs.
2. Do not forget to add fried onion it is the main taste enhancer of our dish.(here we have deeply fried thinly sliced onion in oil till they turn crispy)

1 min microwave chocolava cake

Chocolava cake



Ingredients:

All purpose flour/maida 1 Tbsp

Cocoa powder 1+1/2 Tsp

Sugar 1 Tbsp

Baking powder 1/8 Tsp

Baking soda 1/8 Tsp

Salt  a pinch

Milk 3 Tbsp

Oil  2 Tsp+ 1tsp for greasing bowl

Chocalate bar Dairy milk silk or any tasty dark chocolate

Procedure:

1. Take all ingredients except chocolate bar in a bowl and mix really well.
2. Now grease a silicon bowl really well with oil
3. Pour batter in it and place chocolate chunk in the centre( fill ¾ of the silicon bowl else liquid would overflow in microwave}
4. Keep this in microwave and  cook for 1 min on high power.
5. Remove it and let it cool down for 2-3 min. By the time it cools down the cake keeps on cooking from within.
6. Now run a butter knife in sides and invert it onto a plate. When edges are cooked the cake is ready.
7. Cut and enjoy molten lava cake.

Tips:

·         Don't overcook the cake it will get cooked in 1 min and if you overcook it then the Cadbury chunk inside cake would turn hard. If edges of cake are not cooked then again microwave for 10 sec ,at the most by 1 min 30 sec the cake is surely done.

·         You can use powdered sugar or regular sugar for this cake

·         If you are planning to make lava cake for a party follow below quantity  which could make 35- 40 cakes

All purpose flour /maida               4 Tbsp

Cocoa powder                              6 Tsp

Sugar                                           4 Tbsp

Baking powder                            ½ Tsp

Baking soda                                ½ Tsp

Salt                                             two pinch

Milk                                            12 Tbsp

Oil                                              8Tsp+ 2 Tsp for greasing bowl

Chocalate grated                       1 Cup

Keep  chocolate batter and dry grated  chocolate separately and refrigerate it and cook it at time of serving for 1 min at high power in microwave.

Don't use refrigerated Cadbury use Cadbury at room temperature or else grate the Cadbury and use it immediately

Moghlai kabab

Moghlai kabab

Ingredients:

Boiled mutton kheema 1 cup

Egg 2

Roasted Bengal gram 1 Tbsp

Bread Crumbs 2 Tbsp

Ginger garlic chilli coriander paste 1 Tsp

Tandoori masala ½ Tsp

Lime juice ½ Tsp

Salt as per taste

Procedure:

1. Grind the cooked mutton kheema in grinder into fine paste
2. Now add grinded  roasted Bengal gram (phutana dal)  in above mutton kheema paste also add ginger garlic chilli coriander paste,tandoori masala,salt and lemon juice. You can also add chilli powder if you want it bit spicy.
3. mix all the ingredients properly in mutton kheema  and divide them into small oval shaped balls.
4. Make omelette out of egg white put some salt and pepper.
5. Cut omelette in long strips and wrap above kheems balls in it .Prick them with toothpick so that they remain intact with each other.
6. Now dip them in egg white and then in bread crumbs and shallow  fry them on hot pan using oil or butter.
7. Serve hot and crispy.

Tip :  Put some oil/butter in pan add whole garam masala ,½ chopped onion and put minced mutton/mutton kheema and close lid of pan and cook it properly for about 15-20 min. Then use this cooked mutton kheema for making kababs.

Milk cake

Milk cake

Ingredients:

Milk 3 Cups

Milk powder 1 cup

Ghee ½ cup

Sugar 1 cup

Procedure:

1. In a non stick pan add all the above ingredients and keep it on low flame until one boil comes out. As soon as the mixture starts boiling put a small piece of alum ( ½ cm) and continue boiling until mixture starts getting separated and grainy consistency is achieved. Keep on stirring the milk mixture once the granular consistency is achieved continue stirring the milk mixture until it turns light brown in colour and mixture begins to leave sides of pan.
2. Now pour this entire mixture in a steel Tiffin or aluminium tray covered with lid and keep it   wrapped in a cloth and keep it in warm place overnight.

3.Next day the mithai is set.
4.Remove it from Tiffin and cut into equal size and refrigerate.
5.Garnish with pistachios.

Tips -  As i wanted the mithai to be more fine in size so i grinded it in mixer and cut it in pieces.

Kulfi

Kulfi

Ingredients:

Full fat Milk  ½ litre

Amul mithaimate(50 ml) 1 Tin

Kesar strands 3-4

Elaichi  4 powdered

Pistachios 4 grated

Procedure:

1. In a non stick or wide bottomed pan take milk,amul mithaimate,kesar strands, elaichi powder and allow it simmer on low flame.
2. Keep on stiring the milk and don't let the milk get burnt at the bottom .
3. Also keep on collecting milk cream attached to the sides of pan and put them back at the centre of pan. This process of collecting cream layer has to be done many times.
4. Keep on boiling until milk is reduced to half and it has changed colour to bit mild yellow.
5. Let the milk attain rabdi consistency that is a bit thick consistency full of milk cream.
6. Once it has reached the rabdi consistency turn off the flame and allow it to cool.
7. Now grind it in a mixer to achieve smooth consistency that is all milk solids and liquid part reaches a uniform consistency.
8. Add grated pistachios after grinding the mixture.
9. Now pour this mixture in kulfi matka/moulds and kep them in deep freeze overnight to set properly.
10. Once kulfi is set serve the kulfi from matka as it is chilled and replenish your taste buds.
11. You can also garnish at the top with pistachios.

Tip - 4 matka kulfi could be made from ½ litre milk.

makhan vada

Makkan vada

 

Ingredients:

Sugar syrup/leftover gulabjamun pak 1 cup

Maida/Refined flour 1 cup

Ghee 2 Tbsp

Soda ½ Tsp

Dahi/curd 2 Tsp

Ghee for frying

Procedure:

1. Take maida,ghee and soda in a bowl and mix them to knead a dough .(do not add water as we are going to knead it with dahi)
2. Take mixture in hand if it is not forming a feast then add more ghee until feast is formed.
3. Now add 2 tsp curd and knead it properly for 1-2 min. keep it aside for 5 min.
4. Now the dough is swollen so make small balls out of it and put your index finger in each ball so that a hole is formed at top of dough ball.
5. Now heat ghee and deep fry this makkhan vada on low flame it turns golden brown. Frying on low flame helps them to get properly cooked from inside also. Now turn around the pieces so that they get fried properly from both sides.
6. Take them out carefully from ghee pan and put pieces in sugar syrup to get soaked.
7. Turn pieces to soak properly from both sides and keep this pieces on strainer for 5 min so as to remove extra sugar syrup and let them cool down.
8. Serve pieces in a plate and garnish them with cardamom powder and dry fruits.
9. Thus you can reuse leftover gulabjamun syrup or any sugar syrup and make such a delicious dish.
10. This makhan vada are famous in indore,Madhya Pradesh   

harabhara appam

Harabhara appam

Ingredients:

Fine semolina (barik rava) 1+1/2 cup

Palak/spinach 1 cup

Pudina/mint leaves1 cup

Coriander leaves 1+1/4 cup

Green chilli 1-2

Ginger ½ inch

Garlic  5-6 cloves

Cumin ½ Tsp

Eno fruit salt 1 packet

Curd 1 Tsp

Procedure:

1. Take semolina in a bowl and add curd and some water in it and form a idli batter type consistency and keep it aside .
2. Now  grind  palak, pudina and coriander,ginger,garlic,green chilli,cumin into grinder and make a fine puree and add this puree into above semolina batter and keep it aside for 1 hr.
3. The above batter should not be very runny but must achieve idli batter consistency.
4. Add ½ tsp garam masala in above batter
5. After 1 hour take appam patra and keep it on gas put some ghee into each mould. Meanwhile add eno fruit salt to above batter and whisk it and pour the batter in each mould of appam patra and close it with lid. Open the lid and turn the appam after 8 min .
6. Cook it properly from both sides and serve hot. so isn't it an easy and yummy way to make your kids eat leafy vegetable

Tip : you can enhance the flavour of appam for kids by adding grated cheese in between the appam layers while cooking.

khobra vadi / Barfi

 khobra vadi

Ingredients:

Freshly grated coconut 2 cups (flat two cups)

Sugar 1+1/2 cup

Elaichi powder 2 Tsp

Dry fruit powder 4 Tsp

Kesar strands 2-3

Milk 1 cup

Fresh cream ½ cup

Procedure:

1. In a non stick pan or wide bottomed pan mix all ingredients and switch on the gas and keep it on a low flame and start sauting the mixture in between.
2. After 20 min continuously keep on sauting the mixture and continue it till a lump is formed and the mixture starts leaving the pan.
3. Meanwhile grease a big steel thali on its backside or use aluminium tray
4. It takes almost 45-50 min for coconut mixture to form a lump. Immediately transfer the coconut mixture onto the greased thali and spread it evenly with the help of rolling pin.
5. Sprinkle some pistachios until the mixture is warm and immediately cut vadi / barfi of equal size with the help of knife.                                                 

Tips:

1.  Dont exceed cooking khobra mixture for too long else your vadi would become hard. After 20 min just take out some mixture and flatten it and cut it with help of knife if the knife comes out clean then that indicates your khobra  vadi is ready and you can switch off the gas and start spreading and cutting your khobra vadi on thali and if this does not happen continue sauting the khobra mixture until  khobra mixture forms a lump properly.
2. Try to use non stick pan only because chances of khobra mixture getting burnt due to negligence can be avoided.

You can also prepare various flavoured coconut burfi/vadi

1.       Mango barfi - Ingredients same as khobra vadi just add puree of 1 fresh alphonso mango

2.       Beetroot burfi- Ingredients same as khobra vadi just add ¼ cup boiled beetroot puree.

angoor rasmalai

Angoor rasmalai

There are three steps involved for making angoor rasmalai first the rabdi preparation and then rasgulla preparation and assembling both rabdi and rasgulla together to make angoor rasmalai.

Ingredients:                                                                                                                                                                                                      

Rabdi	Rasgulla`
Full Fat milk ½ litre	Full fat milk ½ litre
Amul mithaimate(50 ml)1 Tin	Sugar ½ cup
Kesar strands 2-3	Water 2 cup
Pistachois 5-6	Lemon1
Elaichi powder  ½ Tsp

                                                                                                                      

Procedure:

We can simultaneously start both rabdi and rasgulla preparation by heating milk in different vessels at a time. Although for preparing rabdi it would not take much time as like ragulla but you need to be very careful about milk ,take utmost care by stirring milk continuously so that it doesn't get burnt otherwise entire preparation would be wasted.

Rabdi

1. In a non stick pan take ½ litre milk,mithaimate,kesar strands,elaichi powder and boil it on low flame. Keep on stirring continuously and don't let milk burn at bottom.
2. Keep on boiling until milk is reduced to half and it has changed colour to bit mild yellow.
3. Also do not forget to gather all the milk solids deposited at sides of pan and put them back at the centre of pan.
4.  Don't make it too thick as we are making it for rasmalai. It should be semi thick. (stop according to texture you need.)
5. Let it cool and then grind the rabdi in mixer so as to achieve uniform consistency.

Rasgulla preparation:

1. Take a big utensil and pour ½ lit milk for boiling. Once milk starts boiling turn off gas and let milk cool down.(keep 80% hot or pour 2 Tbsp water)squeeze lemon juice into it and mix well.
2. As soon as lemon juice is added milk starts coagulating. Now strain the coagulated milk in any muslin cloth. Spread cloth over sieve and place a utensil beneath the sieve  and pour coagulated milk on top of cloth. All water will drain out in utensil kept  beneath the sieve and chena will be left on top.
3. Pour 1-2 cups cold water on chena so that it becomes soft and savory flavour of lemon juice gets washed away.
4. Cover chena from all sides and squeeze most of the ater. Keep the chena wrapped in muslin cloth below some heavy weight so that all water drains off..
5. Soft chena is ready.
6. Meanwhile take pressure cooker and add ½ cup sugar and 2 cups water and let it boil.
7. Take out this soft  chena onto a clean  plate and with the help of your hands mash and knead to make soft and tender dough. Do it for 10-12 min.
8. Make small balls out of this  approximately 30-40 balls are formed. We have kept chena ball size small as we are going to make angoor rasmalai out of it.
9. At the same time  the sugar solution we have kept in presure cooker  would start boiling as soon as it starts boiling put all the above chena balls one by one and cover lid of cooker and let it simmer on high flame. After one whistle reduce flame to medium and cook for 7- 8 min.
10. After that take cold water in any big utensil and place pressure cooker in it this helps to cool the cooker immediately.
11. Now open  the lid of cooker carefully and your rasgulla are ready.
12. Now let it cool down.

Making angoor rasmalai

Take out rasgulla from the cooker and keep them on strainer so that to remove extra sugar syrup and then put them in rabdi. Do not squeeze the ragullas.

Garnish with pistachios and refrigerate it and serve chilled.

                                                                                                                  

Making mango rasmalai

You can make mango angoor rasmalai  also by adding fresh mango pulp to the rabdi after the rabdi is completely formed as there are chances of milk getting coagulated due to mango if heated together. Please note that mithaimate quantity would remain same; mango pulp would not make any difference to the sweetness of rabdi.

But consume this rasmalai within two days of preparation due to mangoes its shelf life is reduced but on taste point it would be super duper delicious.

                

Besan vadi / Barfi

Ingredients:

Besan  1 cup

Grated coconut 1 cup

Ghee 1 cup

Sugar 2 cups

Milk 1 cup

Kesar Strands and pistachios for garnishing

Procedure:

1. Mix all the above ingredients along with few kesar strands  in a non stick pan.
2. Now switch on the gas and start sauting above mixture on low flame until it starts leaving the kadai.
3. Meanwhile grease a big steel plate with ghee or use aluminium tray.
4. It takes 30 min for the besan mixture to form a lump. Immediately transfer the besan mixture onto greased thali and spread it evenly with  help of rolling pin. (grease rolling pin with ghee first)
5. Sprinkle some chopped pistachios onto the hot besan mixture on plate and immediately cut vadi of equal size with help of knife.
6. Serve your delicious and superhealthy besan vadi  for your kiddos they would love it.

Tips:

Dont exceed cooking besan mixture for too long else your vadi would become hard. After 20 min just take out some besan mixture and flatten it and cut it with help of knife if the knife comes out clean then that indicates your besan  vadi is ready and you can switch off the gas and start spreading and cutting your besan vadi on thali and if this does not happen continue sauting the besan mixture until khobra mixture forms a lump properly as shown in below pic.

Try to use non stick pan only because chances of besan mixture getting burnt due to negligence can be avoided.

chapati noodle

Chapati Noodles

Ingredients:

Chapati 4

Onion 1

Capsicum ¼ cup

Cabbage 2 Tbsp

Carrot 3 Tbsp

Garlic 5

Pepper powder 1 Tspn

Soya sauce ½ Tspn

Tomato sauce ½ Tspn

Chilli Sauce 1 Tspn

Salt  as per taste and butter for cooking.

Procedure:

1. Chop all the veggies and garlic in long stripes very fine like we do for Chinese preparation.
2. Now stack the chapatis on each other and roll them together into one big roll and cut them sideways into very thin strips and separate them.
3. Now deep fry all this chapati stripes in hot oil until they turn crispy. Now remove them from hot oil and keep aside.
4. Now preheat non stick pan on medium flame put some butter/oil into it then add sliced onion sauté it and then add all above veggies sauté them, add tomato ketchup, soya and chilli sauce, black pepper ,salt and mix well.
5. Add fried chapati strips/noodles into the above pan and mix them all.
6. Serve it hot and crispy thereby making a tasty dish out of leftover chapati your children's would love it.

Tip - for extra flavour i had added faaso's spice mix in the noodles you can add any pizza masala or mixed herbs for authentic Chinese taste.