Dahi kabab

Dahi kabab

Ingredients:
1 cup grated paneer
1/4 cup (1 cube)  grated cheese
1/3 cup hung curd
3 Tbsp Roasted and powdered chana dal
1 Tsp chilli powder
2 Tsp coriander powder
1 Tsp Garam masala(Everest kitchen king masala)
1 Tbsp cornflour
2 Tsp Ginger garlic green chilli paste
1 finely chopped onion
1/4 cup finely chopped coriander leaves
2-3 Toasts for making bread crumbs
1 Tsp salt

Procedure:

1. Arrange all ingredients in a tray.
2. Now take a mixing bowl and add grated paneer,hung curd,grated cheese,chana dal roasted and powdered,ginger garlic and green chilli paste,chopped onion and coriander leaves,cornflour,coriander powder,chilli powder,garam masala,cornflour,,salt mix it all together evenly.
3. Now make small patties out of it.
4. Make bread crumbs by grinding 2-3 toasts into a fine powder.
5. Dip patties in bread crumbs and shallow fry on both sides until crisp and golden brown.
6. Enjoy the healthy,creamy and tasty dahi kabab.

Tip:

1. For making hung curd i tied 1+1/2 cup fresh dahi/curd in a thin muslin cloth and hanged it to my kitchen sink tap all the whey from curd got drained in an hour and thus i got my desired hung curd.
2. Use fresh curd only else your kabab would taste sour.

Kaju kalash and kaju modak

kaju kalash and kaju modak 

Ingredients:
Broken Kaju/cashews 1+1/4 cup
Sugar 1/2 cup
Ghee 2 Tsp

For garnishing
Almonds and pistachois(grated)
Edible Silver foil/vark(optional)

Procedure:

1. Arrange all ingredients in a tray.
2. Grind the broken cashews into fine powder in a mixer grinder. Grind in intervals of 30 seconds because if you grind continuosly cashews leaves oil and the cashew powder would turn into paste.
3.  Grease a big steel plate with ghee and keep it aside for  later usage for making the mitai.
4. Now to make kaju dough for mitai prepare sugar syrup first. For this, take sugar in a non stick pan and add 3 tbsp of water simmer it until one thread consistency is achieved as shown in the video.
5. Then add cashew powder in the pan and cook on low flame by stirring continuosly till the mixture attains binding thick consistency. (If you see cashew chunks are visible then just grind the hot cashew mixture in grinder and put it back in pan this also helps to achieve binding consistency fast) In order to check the binding consistency drop a bit of cashew mixture from the pan, into a bowl let it cool a bit and then take it in figures and check whether the mixture is forming a ball if it is forming a ball then your desired binding consistency is achieved (check the video for it). Immediately transfer the mixture onto a greased plate and let it cool down a bit when it is lukewarm start kneading it to form a uniform cashew dough. Scrape all sides of pan don’t leave anything of the cashew mixture in the pan. Use ghee for kneading tbe dough as shown in the video.
6. With ghee moist palms start to dough out equal sized balls from cashew dough and shape it into a kalash and modak as shown in the video.
7. Now decorate your kalash with almond and grated pistachois which gives it an aunthentic kalash look.
8. Also decorate your modak with grated pistachois by adding them in the mould itself.
9. Finally garnish them with edible silver foil/vark.
10. Please lord ganesha with your homemade kaju kalash and kaju modak barfi

Tip:

1. Take utmost care not to burn the cashew mixture so that’s why it’s always safe to use non stick pan.
2. Take utmost care not to burn the cashew mixture so thats why it’s always safe to use non stick pan exceed the sugar consistency level it should be one thread consistency only.
3.  I have used broken cashews as they are quiet cheap in price.

Cookie and cream Oreo cake

Cookie and cream Oreo cake

Ingredients:

All purpose flour 1+3/4 cup

White sugar 2 cup+4 tbsp

Unsweetened cocoa powder 1 cup

Salt 1 Tsp

Baking soda 2 Tsp

Baking powder 1 Tsp

Sunflower oil 1/2 cup

Buttermilk 1 cup

Eggs 2

Vanilla Essence 1 Tsp

Water 1 cup

For Icing cake:
Whipping cream 150 gm

Oreo chocolate biscuit 25

Procedure:

1. Arrange all ingredients in a tray.
2. Sieve flour,baking powder, baking soda,cocoa powder.
3. Take all above sieved dry ingredients in a bowl 1 and add white sugar to it and mix dry ingredients properly with stirrer.
4. In bowl 2 take oil add buttermilk,eggs,vanilla Essence and beat it with help of double beater at low speed until homogeneous mixture is formed.
5. Meanwhile take a dry cooker put 1 cup dry sand at the bottom and all arrangements as shown in video and close cooker with lid and preheat at high temperature for 10 minutes. Also take a big cake pan and grease it with butter/oil/ghee and then sprinkle some flour and tap the vessel from all sides so that flour gets evenly distributed throughout the vessel and invert the container to remove extra flour and when done keep the greased cake pan aside for later usage.
6. Now add dry ingredients from bowl 1 to wet ingredients in bowl 2 and mix them slowly with help of hand blender until uniform mixture is formed without any lumps inside. Don't overmix.
7. Finally add water and beat all again together at low speed as shown in video . Don't overmix. The batter would be runny don't worry that's absolutely fine. Pour batter in two pans and bake for 50-55 minutes in cooker at low flame.
8. After 50-55 minutes insert a cake tester/skewer in the cake ; liquid cake batter if gets attached to cake tester cake is not done keep it for another 5-10 minutes. Please remember this cakes texture is like brownie it is quite sticky from inside so even if the cake is done the cake tester would not come out clean there would be sticky cake attached to it.( Just thing is that liquid cake batter should not be there on cake tester sticky cake is fine) But this kind of texture only makes our pastry cake juicy and supersoft and gives a totally phenomenal taste.
9. When done completely let the cake cool down and then run down a knife along the edges of cake pan to release cakes.

Sugar syrup:

In a bowl take 4 tsp sugar and 1/2 cup water stir the sugar until it gets dissolved completely.

Icing the cake:

1. Take chilled 150 gram whipping cream in a bowl and whip it with the help of electric beater at low speed until soft peaks are formed. Invert the bowl if whipping cream does not fall then its done.
2. Take out 1+1/2 cup of this whipped cream and fill in piping bag and refrigerate for 10 minutes and keep the remaining whipped cream in the bowl itself for making oreo cookie frosting.
3. Now coarsely grind 12 oreo cookies in grinder and chop 6 oreo cookies with help of knife and mix them with the remaining whipped cream kept in the bowl.
4. Thus oreo cookie frosting is done.
5. The remaining  7 oreo cookie are chopped in two equal halves which are later used for garnising the cake.
6. Take  two sponge cakes and cut them horizontally thereby four cake halves are formed.
7. Take out piping bag from refrigerator and apply some whipped cream at base of plate and spread it evenly. Now place your bottom cake half of one of the cakes  over the plate. Moist it evenly with sugar syrup and cover it with oreo cookie frosting again stack another cake layer moist it with sugar syrup and again cover with oreo cookie frosting then repeat the same procedure with third layer and fourth layer and finally cover the entire cake with oreo cookie frosting and garnish with whipped cream and oreo biscuits as shown in the video.
8. Now refrigerate the cake for 1 hour and then take it out and present this delicious,succulent,mouthwatering cake for your beloved ones birthday.

Kesar malai peda

kesar malai peda

Ingredients:
Full fat Milk 1 litre
Sugar 1/2 cup
Kesar strands 5-6
Everest milk masala/elaichi powde1/ 4 tsp
Cornflour 1 tbsp
Milk 1tbsp
Citric acid 2 pinches
Water 1 tbsp
Pistachois 1tbsp

Procedure:

1. Before starting to make pedas lets do the preparations first. Take 3 bowl and prepare necessary mixtures.Bowl 1 : combine saffron strands with 1 tsp milk and mix well. Bowl 2 : combine 1 tbsp cornflour with 1 tbsp milk until cornflour dissolves completely. Bowl 3 : combine 2 pinch citric acid  with 1 tbsp water. Arrange all this in a tray.
2. Now lets start making pedas boil milk in a non stick pan on low flame while stirring in between let the milk boil and reboil until it reduces to half of its quantity. Take utmost care that the milk doesn't get burnt else it would spoil the taste. Also keep on scraping the sides of pan and keep on adding this cream at the centre of pan.The entire peda making process is done at low flame.
3. When the milk reduces to half add sugar and saffron milk mixture and everest milk masala and continue to cook on low flame for another 5-8 min stirring continuosly and scraping sides of pan.
4. Now add cornflour milk mixture and stir for a while the milk thickens a bit.
5. Finally add citric acid +water mixture and continue to cook on low flame for 4-5 min or till mawa/khoya is formed. Stir continuosly and scrape sides of pan. 
6. As the mawa is formed the mixture solidifies keep on sauting until mawa leaves sides of pan and then transfer it to a plate and spread it with the help of spatula and keep aside to cool for 30 min.Remember don’t overdo the process of sauting mawa it might affect texture of your peda it would turn hard.
7. When it cools it gains chapati dough like consistency just knead it properly and make medium sized pedas out of it and garnish with pistachois. You can add yellow food colour at this stage and knead properly to get halwai style looking pedas but I personally avoid using food colours when it is not that necessary.
8. Stay away from market pedas which you can't trust about mawa quality and make healthy pedas for your kiddos at home itself.

Set dosa

Set dosa

Set dosa

Ingredients:

Parboiled rice/ukada chawal 1 cup

Regular rice 1 cup

Puffed rice/murmura 2+1/2 cup

Urad dal 1/2 cup

Methi/fenugreek seeds 1/4 tsp

Oil/butter/ghee as required

Jeera powder 1 tsp

Water 1/3 cup

Salt as per taste

Procedure:

Soaking

1. Take all ingredients in a tray. Wash them 2-3 times thoroughly with clean water.
2. Now soak all of them together in a vessel along with puffed rice/murmura for nearly 8 hours in 1.5 cups of water.

Grinding and fermenting of set dosa batter

1. After 8 hours Drain and take out 1 cup of soaked ingredients and grind them in mixer with very little water ( i used the smaller sized mixer jar to get smooth batter) keep it in mind that the consistency of batter should be like idli batter so add water accordingly while grinding. Thus similarly grind the rest of soaked ingredients and smooth dosa batter is formed as like the consistency of idli batter.
2. Pour this batter in a large bowl close it with lid and let it ferment for next 8 hours.
3. After fermentation the batter gets doubled and becomes sour in taste that means batter is fermented. Take a spatula and move the batter clockwise in order to get a homogenous consistency.

Making dosa

1. Now add salt,jeera powder and little water to this batter as per the consistency you require mix it thoroughly with help of hand blender or spatula keep it aside for a 15 min now the batter is ready for making set dosa.
2. Before making dosa do this preparations first mix 1 tsp salt in 1/3 cup water in a small bowl and prick a small portion of cut onion in knife.
3. Now heat up non stick pan when warm enough sprinkle salt water then add ghee/oil/butter and spread evenly with help of onion pricked with knife as shown in video.
4. Now pour dosa batter as shown in video porous texture is achieved now close with tawa/lid. After 5min open tawa and flip the dosa and apply some ghee at top again
5. Udipi people put a chunk of white butter over this dosa and its called the famous loni dosa.
6. Serve hot with coconut chutney,aloo sabzi and sambar.
7. Its too crispy,yummy and porous in texture.

Strawberry cake

Strawberry cake

Ingredients:
For vanilla cake
Maida/All purpose flour 1 cup
Sugar 3/4 cup
Butter 3/4 cup
Milk powder 3/4 cup
Milk 1 cup
Baking powder 1 tsp
Vanilla essence 1 tsp

Sugar solution
Sugar 1 cup
Water 1/2 cup

For icing cake
Whipping cream 100 gm
Strawberry 8-10
Sugar 3-4 tsp
Lemon juice 3-4 drops

Procedure:

For making veg vanilla cake and sugar syrup follow the recipe mentioned in below link:

http://ambykitchen.blogspot.in/2017/12/vanilla-buttercream-cake.html?m=1

For making strawberry syrup

1. Take clean 8-10 strawberries and grind them in mixer into a fine puree.
2. Pour strawberry puree in a nonstick pan and add 3-4 tsp sugar to it keep the flame medium and start sauting the puree until it gets reduced and becomes bit dense in texture. Now switch of the flame and add 3-4 drops of lime juice and take it out in a bowl.

Icing the vanilla sponge cake

1. Take chilled whipping cream in a glass bowl and beat it with the help of double beater at low speed until soft peaks are formed now take out 1 cup of this whipping cream and mix it with strawberry syrup you prepared and fill the remaining whipping cream in piping bag and refrigerate it.
2. Now take your vanilla sponge cake and cut it horizontally into two equal halves using knife.
3. Keep the two halves of cake in two plates and moist them evenly with sugar syrup using pastry brush/spoon.
4. Take out your piping bag from fridge and apply some whipping cream at base of plate and spread evenly. Place your bottom cake half over the plate and start covering it with strawberry flavoured whipping cream you made as shown in video and spread it evenly.
5. Add few chopped strawberries on cake and again cover it with strawbeery flavoured whipping cream and again add chopped strawberries at top.
6. Now place your second cake half on top of it and cover it with plain whipping cream filled in piping bag. Finally cover entire cake with whipping cream and refrigerate for an hour.
7. Take out your cake and then decorate it with with strawberries.

Tip: Always keep some warm water for dipping knife or icing smoother used for icing cake it helps to frost the cake evenly throughout.

Mutton korma

Mutton korma

Ingredients:
Mutton 500 gm
Onion 2 (lengthwise slited)
Onion 1 medium chopped
Curd 1/2 cup
Coriander powder 11/2 tsp
Red chilli powder 3 tsp
Garam masala 2 tsp
Green cardomom 3
Black pepper 8
Bay leaves 2
Cloves 2-3
Cinnamon stick 3
Ghee 3 tsp
Oil 4 tbsp
Ginger garlic coriander paste 1/4 cup
Almond 3
Cashews 6-7

Procedure:

1. Take 2 long slited onions,1 finely chopped onion,6-7 cashews,3 almonds and 1/4 cup ginger garlic coriander paste in a plate.
2. First clean your mutton and marinate it with curd,salt and 2 tsp ginger garlic coriander paste.
3. Heat up 3 lit cooker and put 4tbsp oil  and deep fry your long slited onion,cashew and almond once it is golden brown take it out in a plate and let it cool down.
4. Now in the same hot cooker containing leftover oil of deep fried onion (add more oil if necessary) and add ghee. Now add all spices green cardamom,black pepper,cinnamon stick,bay leaf . Then add ginger garlic coriander paste and finally add chopped onion and saute it.
5. When onion gets brown add red chilli powder,coriander powder,garam masala,kolhapuri kanda lasun chutney(optional) saute for a while and then finally add your marinated mutton saute and slightly close the cooker by placing the cooker lid at the top of cooker don’t lock it let the mutton cook for a while without water as shown in the video. This process reduces the time for cooking of mutton and all juices of mutton are retained as mutton gets partially cooked in the water released by it while cooking thereby retaining the mutton flavour.
6. Meanwhile grind the deep fried long slited onion into fine paste please do not add water its ok if chunks of  cashew and almond are left behind that would in turn taste rich in gravy.
7. After 10 min open the cooker lid and add brown onion paste saute for a while and add 2 cups of hot water add salt if necessary as you have already added salt while marinating mutton. You can also increase red chilli powder as per your taste.
8. Now lock the cooker and let mutton cook till 5-6 whistles.
9. Let cooker cool down check if your mutton is cooked if not cook until 2-3 whistles finally serve hot.

Rawa pancake

Rawa pancake

Ingredients:
Fine semolina 1/2 cup
Beetroot potato stuffing 1/2 cup(http://ambykitchen.blogspot.in/2018/02/beetroot-paratha.html?m=1)
Baking powder 1/2tsp
Curd 1 tsp
Cumin powder 1tsp(optional)
Sugar 1/4tsp
Salt as per taste

For tempering
Mustard seeds 1/4 tsp
Cumin
Sesame seeds 1/2 tsp
Curry leaves 2-3

Procedure:

1. First take semolina/rawa in a bowl and add curd,salt,sugar and add little water to make batter bit thin not too much runny then add baking powder at last before making pancakes.
2. Now heat up a flat bottomed pan and then add oil when warm enough start adding all temperings mustard seeds,curry leaves and then sesame seeds immediately pour 11/2tsp rawa batter airy texture is formed immediately flatten beetroot potato stuffing over the dosa and again close it with dosa batter as shown in video and close the pan with lid keep the flame low and let it cook for a while. After nearly 5 minutes flip over the pancake using big spatula as shown in video and keep it at low flame for 3 min.
3. Take it out on a serving plate and cut using pizza cutter and garnish with onion,coriander,grated cheese,tomato sauce and green chutney as per your choice.
4. You can also add your leftover potato sabzi or chole sabzi as stuffing in it would also taste yummy and would prove to be quite an easy,quick and healthy recipe for mommies.

beetroot paratha

Beetroot Paratha

Ingredients:

Beetroot 1

Potato 2

Sugar 1 Tsp

Lime juice 1Tsp

Cumin coriander powder 1 Tsp

Chilli powder 1 Tsp

Onion chopped 1

Garlic chopped ½ Tsp

Mustard seeds  ¼ Tsp

Cumin ½ Tsp

Procedure:

            Preparing paratha stuffing

1. Cook potato and beetroot completely then mash them together.
2. Now in a pan put some oil,mustard seeds,cumin and let it splutter. Now add chopped garlic,onion and let it turn light brown.Then add the above mashed mixture of potato and beetroot.
3. Now add red chilli powder,cumin coriander powder,salt,sugar and lime juice.
4.  Close pan with lid and take out one steam
5. After 3 min stuffing is ready keep it aside.

         Dough making

In a bowl take wheat flour. Make a well at centre and add salt, oil and water.

Knead it into a smooth dough and keep it aside for 15 min.

Assembling and rolling parathas

Pinch out two small balls from dough. Make circular 4-5 inch chapatis and place above stuffing on one of the rolled chapati( flatten the stuffing properly on chapati surface till the end of corners of chapati). Now place another chapati on it and lock the ends of both chapati by gently pressing at the corners and slowly roll out parathas using rolling pin. Put it on pan and roast it using ghee.

Serve this healthy parathas to your kids which would help to improve their haemoglobin  level.