Vegan Tandoori Gobi Roll

Vegan Tandoori Gobi Roll
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
A popular street food from Kolkata, and not a single person is left in this city who have not tasted and liked it on first bite. Here the recipe calls for cauliflower and not non- vegetarian including ingredients with onion ,capsicum tossed with sauce and lime juice. Try this a cauliflower and potato variation with some tandoori masala marination ,it will taste awesome. Wrapped in flour tortillas/ homemade parathas can be prepared early and then roll up to warm before serving. Good at any party , as an evening snack or lunch box.
Ingredients
  • 30 small Cauliflower florets
  • 18 small pieces of Potato
  • ¾th cup Curd
  • 1 teaspoon Kashmiri Chilli powder
  • ¼ th teaspoon Chaat Masala
  • 3 teaspoon Lime juice
  • 1th teaspoon Cumin Seed
  • ¼th teaspoon Turmeric powder
  • 3 Green chilly chopped
  • Few Onion slices
  • Few Capsicum slices
  • ¼ th teaspoon Chaat Masala
  • Salt to taste
  • 4teaspoon Oil
  • Paratha:
  • 21/2 cup Flour
  • 11/8th cup Water
  • 3 teaspoon oil
  • Salt
Instructions
  1. To make Tandoori Gobi Roll, first wash the vegetables.
  2. Heat a medium saucepan with enough water, potato ,cauliflower, salt and turmeric. Boil it for 8 minutes or until fully cooked.
  3. Take a bowl and mix chilli powder, curd, chaat masala and salt.
  4. Add the potato and cauliflower to coat evenly. Check for seasoning. Now insert equally in a 5-6 sticks to fry in grill pan.
  5. Heat a frying pan with oil, temper with cumin seed then add the cauliflower and potato stick. Stir fry these for 6 minutes or more till the surface gets brown spots. Stop the flame.
  6. Meanwhile, make the dough with flour, salt, oil and water. Cover with wet muslin cloth for at least 10 minutes. Separate the dough in equal parts , make balls out of it then roll on flat surface into big disc shapes using little oil.
  7. Heat a tawa to fry the parathas, adding a teaspoon oil each at the end to fry.
  8. Take a bowl and mix together onion and capsicum slice, lime juice, salt and green chillies.
  9. Now spread all the parathas on flat surface , distribute onion mix equally on each of the paratha. Then place one stick inserted florets and potato per paratha. Sprinkle chaat masala evenly. Discard the stick. Roll up the parathas . Wrap with foil at the end half to hold properly.
  10. Serve hot with chilly tomato sauce or mint chutney.

 

Please follow and like us:

Bassela Blossom Fritters

Bassela Blossom Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Basella is a actually Malabar Spinach fruit and flower, an Indian Asian climbing plant - Indian Spinach, that loves to grow in tropical and hot weather . The plant is used for cooking in Indian Cuisine as sabzi and pakora but here it is deep fried in crispy batter to include in regular snack menu. These are delicious, just pick the thin steam for frying and not the thick ones. This herb is loaded with calcium and pottasium and very effective as antiviral, laxative and diuretic. Perfect to serve with Lentil/ Dal recipes, and yes as one healthy evening snack.
Ingredients
  • 400 grams Basella Blossom
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric powder
  • 1 cup Gram Flour
  • 1 cup Corn Flour
  • 1 teaspoon Cumin
  • ¾th teaspoon Baking Powder
  • ¼th pinch of Soda powder
  • 1 teaspoon Chilli Powder
  • ½ cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the fritters firstly pick only thin steam blossom, wash and dry it.
  2. Sprinkle some chilli powder, turmeric powder and salt with blossoms in a big bowl.
  3. Take a mixing glass bowl and mix well the dry ingredients gram flour, corn flour, cumin, baking powder, chilli powder, soda and then add little water to make semi thick consistency with no lumps formed.
  4. Heat a frying pan with enough oil to fry in medium to low flame.
  5. Dip each blossom in batter and fry for a minute, then drain on paper towel.
  6. Finish the whole batch and serve hot with tomato ketchup.

 

Please follow and like us:

Chewy Pumpkin Seed Chikki

Chewy Pumpkin Seed Chikki
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Healthy homemade chikki comes in many varieties, but have you ever tried with pumpkin seed and coconut? Traditional chikki is made with sugar syrup but let's not add sugar instead use organic jaggery powder to make it kid's friendly nutritious snack. Coconut and cardamom enhance the rich flavour. Extremely filling, very easy to make and must be served keeping portion in mind for children in particular. Good for an extra afternoon snack pack or during travelling. A chewy warm pumpkin seed chikki can be nice substitute for regular cookies during winter season and is delicious from the first bite. Even better if all the contents of this recipe is organic.
Ingredients
  • 100 grams Pumpkin seeds
  • ½ cup Jaggery , powdered
  • 2 Cardamom Powder
  • ½ cup Fresh coconut , grated
Instructions
  1. To begin making this Pumpkin Seed Chikki recipe, firstly grate the coconut.
  2. Heat a heavy bottomed kadhai and melt the jaggery and cardamom powder. Add the grated coconut and stir continuously till the whole mixture turns sticky for about 10 minutes.
  3. Add the pumpkin seed to mix it well. Brush the two steel moulds with oil.
  4. Divide the mixture to fill the the moulds and keep refrigerated for 30 minutes.
  5. Serve it cold or slightly warm it before eating.

 

Please follow and like us:

Paneer Malai Makhani Biryani

Paneer Malai Makhani Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Paneer Malai Makhani Biryani recipe is so delicious and easy to make and you can make it at anytime of the day either for your guests or for your whole family. One pot meals are very popular nowadays which will save you some time which you can utilize for other day to day works. The Malai Paneer with its tangy, spicy, buttery taste enriches the spoonful of Biryani bite and makes everyone very happy to the stomach.
Ingredients
  • 1 cup Basmati rice
  • 4 teaspoon Ghee
  • 2 teaspoon Ginger garlic paste
  • 2 Onion , sliced
  • 2 teaspoon Biryani Masala
  • 3 teaspoon Lemon juice
  • Salt , to taste
  • 200 gram Paneer (Homemade Cottage Cheese) , cubed
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Homemade tomato puree
  • 4 teaspoon Hung Yogurt (Greek/ Thick Curd)
  • 1 teaspoon Lemon juice
  • ½ teaspoon Ginger garlic paste
  • 2 teaspoon Cooking oil
  • Salt , to taste
Instructions
  1. To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes.
  2. Heat a heavy bottomed pot with enough boiling water and add rice for cooking. Strain the rice just before the grain is fully cooked.
  3. Spread on a platter and cool it.
  4. Cut the paneer in barfi shape. Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt. Add the paneer to the mix and coat well. Leave it for 5 minutes
  5. Heat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes. Cook till paneer turn brown from both the sides. Remove the cubes from the pan and keep it aside.
  6. Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains.
  7. Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove.
  8. In the same wok, add the rice, ¾ fried onions and the biryani masala. Cook for about a minute or two.
  9. Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions.

 

Please follow and like us:

Methi Mushroom Masala

Methi Mushroom Masala
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is mouthwatering for all the mushroom lovers. Here, methi leaves are added to bring out a unique flavor which we always search to make a common dish taste extraordinary. Serve freshly made methi mushroom masala, as it is easy to prepare with parathas for weekday lunch or for dinner. Try this recipe and we are sure your family will love it! You can also make this recipe for lunch or dinner when you are expecting guests at home.
Ingredients
  • 200 grams Button mushrooms
  • 1 tablespoon Yogurt (Curd)
  • ½ teaspoon Kashmiri red chilli powder
  • ½ teaspoon Ginger , paste
  • 4 teaspoon Cooking oil , as required
  • 1 Onion , chopped
  • ¼ cup Homemade tomato puree
  • 1 teaspoon Ginger garlic paste
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Garam masala powder
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Lemon juice
  • 2 Dry red chilli
  • Salt , to taste
  • ¾ cup Luke Warm Water
Instructions
  1. To begin making the Methi Mushroom Masala recipe, firstly wash the mushrooms, in a bowl mix with curd, red chilli powder and ginger paste. Marinate for 5 minutes.
  2. Soak the leaves in water for 5 minutes, strain and set aside. Heat a small wok with oil, fry the mushrooms and remove after 2 minutes.
  3. In the same pan, add bay leaf, kalonji and ginger and garlic paste. Fry for 1 minute.
  4. Fry the onions for few minutes or till they become soft. Next, add tomato puree, red chilli powder and turmeric powder. Let it cook for about a minute.
  5. After a minute, add warm water, salt and garam masala powder.
  6. Let it boil to a semi thick consistency, now add the mushrooms and soaked and strained dry methi leaves.

 

Please follow and like us:

Indian Payesh Bhog/Rice Pudding

Indian Payesh Bhog/Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The simplest of all Indian traditional rice based dessert recipe is Payesh or sweet rice pudding . This is never sold in our sweet shops but a must have recipe for all our auspicious occasion. We all know to make rice kheer but the simpler the better, the aroma is so sweet, strong and divine that nobody can forget to make on any ceremonial days. We offer this to our Gods and Goddesses as a dessert for bhog and we will happily make for this Diwali too.
Ingredients
  • 1 litre Milk
  • ¼th cup Gobindo Bhog Rice
  • 1 Litre Milk
  • ¼th cup Condensed milk
  • 1 cup Sugar
  • 5 Green Cardamom powder
  • 2 Bay Leaf
  • 2 teaspoon Ghee/Clarified Butter
  • ¼ th cup Raisin and Almonds
Instructions
  1. To begin with making the Payesh recipe first wash and soak the rice for 15 minutes.
  2. Heat a heavy bottomed saucepan with ghee and bay leaves.
  3. Add the rice and fry for 5 minutes.
  4. Pour the milk and let it boil on medium to low flame stirring continuously to avoid burning.
  5. Cook till the rice is boiled and almost broken and half blended with milk like Kheer.
  6. Add the sugar, genn cardamom powder and condensed milk and cook for another 10 minutes.
  7. Add the nuts and let it rest for 15 minutes,
  8. Serve hot or cold on dessert bowls with few more toppings of nuts fried separately in ghee.

 

Please follow and like us:

Sunny Day Pancake Mania

Sunny Day Pancake Mania
Author: 
Recipe type: Breakfast
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Help your kids to choose nutritious organic breakfast for our festival long weekends. A single serving of protein packed tasty morning snack is what they need after a week long hard work. Honey on Pancakes drizzled instead of fried flour recipes to make it extremely healthy picks for our kids, with addition of fruits and a big scoop of homemade cottage cheese on their favorite cartoon plate.
Ingredients
  • 1 cup Flour
  • 1 cup Milk
  • 4 tablespoon Brown Sugar
  • 1 Egg
  • 5 teaspoon Almond Meal
  • Few drops of Vanilla Essence
  • Honey
  • 4 teaspoon Butter
  • 2 teaspoon Oil
Instructions
  1. At first blend well flour, egg, vanilla essence, milk, sugar and almond meal, in a big bowl.
  2. Mix oil and melted butter in a small bowl.
  3. Heat a frying pan with 1 teaspoon butter and oil, and pour 3 tablespoon of mixed pancake batter.
  4. Spread in circles and let it cook for 7 minutes or more until the surface are spotted with golden brown colour.
  5. Finish with rest of the batter in batches.
  6. Serve hot on plate, with honey drizzled on pancakes.

 

Please follow and like us:

Indian Fish Egg Loaf

Indian Fish Egg Loaf
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish eggs are delicacy for European foodies and are expensive too but those are incredible in taste and very rare to purchase, mostly used in Continental Gourmet meals. Just for a change, I thought of the abundance of fish eggs available in our fish markets everyday which are less expensive and if cooked in style, one can surely prepare for meals quite often because it is a good source of protein and calcium and easy to make in 20 minutes, once out of the freezer after 5 hours. Please try this recipe as starter or use in a curry with your favourite tempering to eat with rice.
Ingredients
  • 500 grams Fish eggs , (I used Carp fish eggs)
  • 2 tablespoon Besan
  • 5 Green Chillies , chopped
  • ½ cup Coriander leaves (Dhania) , chopped
  • 1 Onion , chopped
  • 1 tablespoon Ginger , grated
  • ½ teaspoon Black pepper powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Mustard sauce
  • Cooking oil , to cook
  • Salt , to taste
Instructions
  1. To begin making Indian Fish Egg Loaf Recipe, first pick a big bowl to make this recipe, fill with fish eggs and rest of the ingredients and mix well, except oil, reserving it for later use.
  2. Take a fat base steel glass or a similar cylindrical structure to fill in the fish egg mixture.
  3. Keep in the freezer for atleast 5 hours.
  4. Take the glass out and defrost it, and make sure the eggs comes out intact.
  5. Heat a deep frying pan with oil; once the oil is hot, drop the loaf carefully from the glass and fry on all sides in low heat for 15 minutes or until the core is fully cooked. Drain any excess oil from the loaf by slightly pressing the kitchen tissues on all sides.
  6. Serve hot on a platter, slice it up and serve with mustard sauce and Mustard Green Chilli Pickle Recipe.

 

Please follow and like us:

Montreal Mushroom And Chicken Stir Fry

Montreal Mushroom And Chicken Stir Fry
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Sometimes we love to cook up a simple easy stir fry recipe using continental spice mix. Here is a dry mixed spice variation of Montreal, USA is used to bring out an awesome flavour for your next barbecue party. In making a simple dish use the best of your talents while cutting the ingredients in different artistic shapes, to make the recipe platter look tasty at first glance. Mushroom and chicken with some vegetables is stir fried with a spoonful of spice, garnished with chopped parsley is all that you need to do.
Ingredients
  • 200 grams Button mushrooms
  • 1 Chicken breasts
  • 1 teaspoon Montreal Spice
  • 1 Carrot , sliced
  • 2 Onion
  • 5 Garlic pods
  • 1 teaspoon Olive Oil
  • 1 teaspoon Butter
  • Parsley leaves , A handful
  • 1 teaspoon Lemon juice
  • Salt , to taste
Instructions
  1. To begin making the Montreal Mushroom and Chicken recipe, firstly prepare all the ingredients.
  2. Cut the carrot, mushroom, the chicken in long thin slices, and onions in large chunks. Chop the parsley leaves.
  3. Heat a grilling pan with oil and butter. Add salt and garlic and let it cook for about a minute.
  4. After a minute, add the chicken,carrot and onions. Mix well and let them cook for 5 minutes.
  5. After 5 minutes, add the mushrooms and montreal spice, toss well for 2 minutes on high heat. At the end, check the salt and add lemon juice. Serve on platter garnished with parsley leaves.

 

Please follow and like us:

Honey Hot Wings

5.0 from 1 reviews
Honey Hot Wings
Author: 
Recipe type: Appetizer
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
The whole world enjoys this amazing American origin appetizer Chicken wings but flavored with spicy sauce. Here the recipe calls for honey a base ingredient for a sweet vertion to be added to make it even more yummylicious. A recipe which is equally nutritious with honey a sweeter zing and red chillies along with the rest of the ingredients to balance the sweetness and heat with asian spices. A honey appetizer to die for ,make for your guest and as an evening snack for your entire family or during the cricket and soccer months.Add the intensity of heat upto your fancy taste
Ingredients
  • 8 chicken wings
  • 1 teaspoon black pepper
  • Salt to taste
  • ½ cup Milk/ Buttermilk
  • ½ teaspoon Tobasco sauce
  • 1 cup Flour
  • 2 tablespoon Parsley chopped
  • Peanut oil for frying
  • ⅔ rd cup Dabur Honey
  • 50 gram Ginger slices
  • 2 tablespoon W hite Sesame seed
  • 2 Tablespoon Mild Hot/ Extra hot chilli flakes
  • 2 teaspoon corn flour
  • 2 teaspoon Water
  • 1 Tablespoon chopped Scallion
  • 2 teaspoon butter
  • Few Orange zest
Instructions
  1. To begin making the Honey Hot Wings, first clean and dry the chicken wings. Marinate with salt and pepper for 10 minutes.
  2. Take a big glass bowl for a second marination with wings, milk and tobasco. Refrigerate overnight or for atleast 30 minutes.
  3. In a ziplock large bag fill with flour,pepper, salt and parsley,add the wings and shake to coat the wings.Set aside till frying.
  4. Heat a saucepan combining honey, ginger, salt,sesame seeds, chilli flakes,all till a thick consistency is obtained after boiling for about 10- 15 minutes.
  5. Now add the cornflour and water mix and cook till 2 more minutes. Check for hot,sweet and salt balance.
  6. Meanwhile heat a wok with enough oil and fry the wings in 2 batches. Set aside.
  7. Heat a frying pan put the wings and pour the honey hot sauce over it. Toss well to coat the wings.
  8. Serve hot on a fancy platter and garnish with orange zest and scallions.

 

Please follow and like us: