Showing posts with label easy to cook recipe. Show all posts
Showing posts with label easy to cook recipe. Show all posts

Wednesday, December 5, 2018

Hot Chocolate Ecstasy

Chocolate Brownie Fudge

There is something so damningly great about chocolate that I sense that I am becoming mixed up in the realm of divine happiness. Do you feel that as well? If it's not too much trouble disclose to me I am by all account not the only foodie-weirdo here. 

I was served a plate of these Sizzling Chocolate Brownies at a little diner called Relish. Indeed, even before they brought it out, I could hear the "sizzle" that got my tongue hanging out as well as grabbed the eye of everyone in the room as well! I was so cheerful to have the capacity to reproduce a similar sweet at home, for a quarter of the cost. This is the sort of inventive pastry that would thoroughly brush anybody's socks off! You've most likely dependably had hot brownies with frozen Ice cream. 

Whenever I make it, however, I would attempt to serve a portion of my chocolate plunged strawberries as an afterthought for a far and away superior introduction. In the event that you're wanting to make this sizzling Hot Chocolate Brownies for Christmas Day, having a few strawberries as an afterthought would just intensify the adoration.

Ingredients

You can use store bought Brownie Mix to prepare this recipe. I have done the same. 
  • Brownie Mix
  • Chocolate Sauce - As you like
  • Vanilla Ice Cream- 1 Big Scoop
  • Chopped Dry Fruits (optional)
Instructions-
  • Preheat Oven at for a few minutes.
  • Grease the baking plate with butter and pour brownie mix into it and cook it for 20-25 mins.
  • Take a toothpick and pin it into the brownie to check whether it is properly cooked or not.
  • Let it cool for half an hour.
  • Pour chocolate sauce into on the Brownie.
  • Take that brownie out of the plate, cut into square pieces.
  • Serve it with vanilla ice cream and have Fun.

Monday, April 23, 2018

Punjabi Chole

Punjabi chole

Chole is also known as Chana Masala is a chickpea dish cooked in a bit spicy gravy. In this recipe chole and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies and some roasted masala by which it gets an authentic taste like cumin, bay leaf, cinnamon, fennel seeds, coriander (dry).It is best enjoyed with Bhatura or poori and also goes well with rice or pulaao. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its taste increases when served with onions, chutney, pickle etc.

Serves: 5-6
Preparation Time- 15 mins
Cooking Time- 30 mins
Total Time- 45 mins

Ingredients

For Masala
Cardamom: 5-6
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Cumin seeds
Fennel seeds
Coriander Seeds
Dry red Chillies-2
Salt: to taste

For the chole
Tea bags: 2
Chole: 2 cups
Onion: 3/4 cup, grated or pureed [from 2 small onions]
Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
Cloves: 3-4
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoon
Salt: to taste
Water: 5 cups [depending on how thick or thin you want gravy to be]

To garnish
Ghee [clarified butter]: 1 tablespoon
Ginger: 1 inch, cut into julienne
Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
Coriander leaves: 2 tablespoon, chopped
Garam masala: 1/4 teaspoon

Instructions
  • Soak the chickpeas overnight in enough water to cover them.
  • In a pressure cooker add the soaked chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  • Roast the ingredients of masala on medium flame and grind in finely in grinder.
  • In a wok, heat 2 tsp of oil. Once hot, add grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
  • Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  • Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
  • Add the roasted and grinded masala, and mix for a 1-2 minutes.
  • Add the chole next and stir until they get coated with the spices, around 2 minutes.
  • Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. The gravy will thicken after 20 minutes so add water accordingly.
  • Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
  • Serve with roti, paratha or plain rice.


Sunday, April 22, 2018

Creamy Rice Pudding



We're back with rice pudding, reforming it from the old recipe to the new one and with a good innovation. We all have eaten its old recipe but I have done some changes in it to make it a perfect dessert. This new innovation with rice is extremely yummy and it's good for any generation. This is one of my favourite rice pudding, that is, in my opinion, the creamiest and most delicious recipe at My Kitchen Carnival. 

Serve- 6-7
Preparation Time- 10 mins
Cooking Time- 30 mins
Total Time- 40 mins

Ingredients
  •  3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1 tbsp Chocolate sauce
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten ( optional)
  • 2/3 cup golden raisins
  • 1 tbsp butter
  • 1/2 tbsp vanilla essence
Instructions
  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine cooked rice, milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. 
  • Stir in remaining milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. 
  • Remove from heat and stir in butter and vanilla essence and chocolate sauce.
  • Garnish with raisins and dry fruits 
  • Serve hot or cool.

Cheese Cutlet


Serve- 4
Preparation Time- 10 mins
Cooking Time- 15 mins
Total Time- 25 Mins

Ingredients

  • 1 1/2 Cup Rava/Suji
  • Cheese
  • Boiled Corn
  • 1 Onion
  • 1 Finely Chopped Capsicum
  • 1 finely chopped Carrot
  • 2 Green Chilies
  • 1 tbsp Ginger garlic paste
  • Salt to Taste
  • 1/2 Oregano
Instructions

  • Roast Rava/Suji in a pan and keep it aside.
  • When Rava/Suji get cool make a soft dough by using milk(Avoid Water), keep it for another 10 mins
  • Take another pan and boil vegetables in water.
  • Drain water of vegetables and allow them to get cool.
  • For Filling,take a bowl and mix all vegetables with cheese, corn, salt, onion, ginger and garlic paste, oregano.
  • Take a small part of dough and make it flatten and put filling on it and make a ball, filling should not come out of the dough.
  • Similarly make 10- 12 balls and deep fry them.
  • Serve hot with sauce.

Saturday, April 21, 2018

Spring Rolls

Veg Spring Roll is one appetizer whenever I visit the restaurant for lunch or dinner I love to eat spring rolls. The Spring Rolls looks golden in colour even very good in taste as it is Chinese dish and favourites of most of the people. They are super crispy at the outside and juicy n delicious in the inside. Make a perfect meal with a cup of Hot Tea or an appetizer with dipping sauce.


spring rolls

Authentic Chinese Spring Rolls ought to be smooth, light, fresh crackly skin and sufficiently little to appreciate in 4 nibbles. The filling is additionally light, brimming with delicate fresh vegetables and you ought to have the capacity to taste and recognize each and every fixing in the filling. Shockingly, the main time you can discover extremely magnificent Chinese spring rolls are the point at which you make them at home, Chinatown eateries or at my Mom's home. Here's my Mom's Chinese Spring Rolls formula for you to appreciate, with well ordered how-to photographs. 
Be careful while dealing with spring roll sheets, roll sheets after putting filling material into it and deep fry in oil.


spring roll

Taking only the motivation from the Chinese food, I adjusted the essence of the spring move fillings to suit my taste buds. They turned out super fresh at the outside and succulent n scrumptious in within. Consummate with a measure of Hot chai or snacks with Asian plunging sauce.

Serve- 4-5

Ingredients
  • Spring roll sheets - 12
  • Sesame oil - 2 Tsp
  • Garlic - 1 Tbsp (Chopped)
  • Ginger - 1 Tbsp (Chopped)
  • Spring onion - 4 (Chopped)
  • Carrot - 1 large (Chopped)
  • Green beans - 5 (Chopped)
  • Red bell pepper - 1/2 (Chopped)
  • Cabbage - 2 Cups (Chopped)
  • Sugar - 1 Tsp
  • Soya sauce - 2 Tsp
  • Ground black pepper - 2 tsp (adjust as per your taste preference)
  • Salt - 3/4 Tsp
  • Oil - for frying
  • All-purpose flour - 1 Tbsp
Instructions
  • First, follow the instruction given in the packet of the spring roll sheets for unfreezing the frozen sheets. You can also make them rest at room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins.
  • Chop the veggies and keep them aside. Heat a large pan and put some oil in it. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.
  • Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
  • Transfer the filling to a  sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.
  • For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 and a half  Tbsp water and keep aside.
  • Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the centre of the sheet, fold both rights and left corners towards the centre. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. 
  • Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.
  • Enjoy hot with hot and sweet Asian dip, ketchup, mayonnaise.

Monday, April 16, 2018

Veg Fried Rice Recipe

Veg Fried Rice is one of the most popular recipes in this world. This recipe is being made of different vegetables and sauces with rice to give it a unique and authentic taste. The Success of this recipe depends on the rice; long grained non-sticky rice should be used to give it an attractive look and best flavour. This recipe is so easy and quick that it can be easily made at any time needed whether for breakfast, for lunch or dinner with gravy. you can serve it your kids in snacks and in their small birthday parties with other dishes

Veg Fried Rice

 Veg Fried Rice, a preferred and tasteful rice instructions created with roasted rice, finely sliced veggies and seasoning ingredients. It’s a staple food to several south-east Asian countries, however in an Asian country; it's served as street food from Indo Chinese cooking. 
It tastes nice once served with geographical region gravy recipes or delicious recipes. What is more, I might wish to add some tips, suggestions and proposals for an ideal veg dish instruction. 


fried rice

Firstly, I forever wish to prepare this instruction with long grain basmati rice for a non-sticky result. You’ll even skip the addition of salt and pepper and add Chile sauce to create things spicy. Lastly, stir-fry the finely sliced vegetables during a high flame before adding roasted rice. At an equivalent time, don't cook the veggies and it's to be crisp and must hold its form. It’s several variations and this instruction post is devoted to the easy and straightforward instruction.
   It is the most demanding dish in the majority of fine eating restaurants and street vendors menu and might be seen served with Indian curry entremets. There are more recipes that might be tried from this journal and that conjointly provides a building sort of style and one thing that may be tried reception and nevertheless get building reasonably style.

This is an awfully easy and straightforward manner of constructing fast rice recipes. This rice we are able to create use of or standard rice or basmati rice otherwise you also can make it from leftover rice.
Veg fried rice because the name itself says it all that the rice is fried well with vegetables. There’s no specific rule to use fastened vegetables. We are able to use any reasonably veggies like carrots, beans, onion, capsicum, cabbage, Paneer cubes, frozen peas etc.



fried paneer



vegetables

Add in those veggies that you just wish to dine in the dish. It is the best instruction of all rice recipes and might be created in a few minutes. It may be packed for lunch box or it's a good instruction for teenager’s lunch box. 

green peas

I even have several recipes that are created victimization rice and might be created instantly within the morning if one is trying to find special rice recipes that might be created quickly and which may be packed for his or her lunch or Tiffins.
This is a stimulating and a special rice instruction created in Chinese Vogue. The most technique in creating this sort of dish recipes are nothing however sauces. We’ve to create use of sauces that provides a pleasant and superb flavour to the rice.


Ingredients

  • 1 Bowl Basmati rice cooked
  • 3 - 4 tsp of oil
  • 2 spring onion finely chopped
  • ½ carrot finely chopped
  • 1 capsicum finely chopped
  • 4-5 French beans finely chopped
  • 50 gm Paneer (optional)
  • ¼ cup peas fresh/frozen
  • 3 to 4 garlic finely chopped
  • ½ inch ginger finely chopped (optional)
  • 3 tsp soy sauce
  • 3 tsp vinegar
  • 1 tsp black pepper
  • salt to taste
Instructions
  1. Add 3-4 tsp of oil, heat oil in a pan.
  2. Add black pepper and garlic, sauté it for a few seconds.
  3. Add the spring onions and sauté for about 2 minutes.
  4. Further, add capsicum and fry for a minute.
  5. Then, add all the finely chopped veggies.
  6. Repeatedly stir and toss the vegetables when they get cooked add 3 tsp of soy sauce and 1 tsp of vinegar.
  7. Add rice.
  8. A pinch of salt
  9. Add crushed black pepper after adding cooked rice, paneer and mix vegetables make sure you do not add more salt as soya sauce has salt contents.
  10. Finally, serve the Veg fried rice with Veg Manchurian gravy or dry, chilli paneer gravy or dry.

Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...