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

Tandoori Paneer Sandwich

Paneer Sandwich

Consistently you scratch your go to zero down on another Lunchbox formula which your little one should love and ought to be solid and also it ought to be anything but difficult to make. I previously said that moms must be ace of Disguise. To make a kid a sound dinner and to ensure he/she purges their Tiffin is exceptionally vital.
The present formula centres around everything that your child adores. I have you a sandwich formula which is flexible to fit in for your child's lunch box or as a break time bite or breakfast. Baked Paneer Sandwich is a power stuffed feast with heaps of veggies and proteins.

Ingredients
  • Paneer: 100gm
  • Tandoori Masala: 1 Tbsp
  • Mint Chutney: 1 Tbsp
  • Mayonnaise: 1 Tbsp
  • Multigrain bread: 2 slices
  • Salt:1 Tbsp
  • Cabbage
  • Shezwan Sauce: 1 Tbsp
  • Tomato Sauce
  • Chilli sauce

Instructions
  • Marinate sliced paneer with tandoori masala and grill it to well done.
  • Take bread slices and grill them.
  • Make a spread using mint chutney on bread slice, spread this mint mayonnaise on both the bread slices.
  • Put paneer on bread slice and pour the mayonnaise spread over the paneer and shed diced cabbage on it.
  • Cover it nicely with another piece of bread
  •  Cut it in a triangle shape and serve it with chilli and tomato sauce.

Friday, May 4, 2018

Aaloo Chaat



Aloo Chaat, a spicy snack.It is a popular in north India known at street food. This served without any chutney and sauces. I am inspired by the chaat I used to eat at my childhood. This is a  mouth watering recipe, made up of potatoes and Indian spices which gives it a authentic taste to it.
Serve- 4
Preparation time -10 minutes
Cooking time -20 minutes
Ingredients:
  • About 4 cups cubed boiled potatoes
  • 2 tbsp oil
  • Salt to taste
  • 1 tbsp green chili finely chopped, adjust to taste
  • 2 tbsp lemon juice
  • 1 Onion Chopped
  • 1 Tomato Chopped
  • 1 tbsp Green Coriander Chopped 

Spice Mix for Chaat Masala 
  • 1 tbsp roasted Jeera Powder
  • 1 tbsp Garam Masala
  • 1 tbsp red chili powder
  • 1 tbsp mango powder
  • 1/4 t tbsp black pepper
  • 1 tbsp black salt 

Method
  • To make spice mix all the spice mix together really well and set aside.
  • Heat heavy flat frying pan on medium high heat, add the oil, put the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
  • Turn off the heat and sprinkle green chilies, lemon juice  and mixed spices.
  • Mix it well, making sure all the pieces of potatoes are coated.
  • Add Chopped Onion, Tomatoes, and green coriander to garnish
  • Serve Aloo Chat with Green or Tamarind Chutney


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.


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...