Showing posts with label quick recipe. Show all posts
Showing posts with label quick recipe. Show all posts

Friday, December 7, 2018

Bruschetta

Bruschetta Recipe


I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their crest from the garden. Since despite everything we have only a short time for our own to develop and age, I swung to these all year gems from the supermarket. You can likewise utilize red, yellow bell pepper, or a sweet onion relying upon your inclination to give it a great look and taste.

This formula can without much of a stretch be split or increased relying upon the number you intend to serve. Bruschetta makes an excellent canapé and I want to serve a plate of it for gatherings or social affairs. You can toast the bread early and after that include the garnish and balsamic shower just before the gathering starts for serving.

Ingredients
  • 1 loaf French or Italian bread sliced into 1 1/2 - 2 - inch slices
  • olive oil
  • 1 clove garlic
  • 1-pint grape tomatoes sliced in half or 1 medium tomato, diced
  • 6-8 large basil leaves chopped
  • salt to taste
  • Mozzarella Cheese.
Instructions
  • Drizzle olive oil onto a grill pan over medium heat. 
  • Place bread slices onto grill pan and drizzle tops with additional olive oil. 
  • Cut the tip off of garlic clove and rub onto the top side of the bread slice. 
  • Grill bread until lightly toasted, flipping to grill the other side, about 3 minutes per side. 
  • Remove from grill to a serving platter.
  • Stir together tomatoes and basil leaves. Add salt and spoon onto the top of the grilled bread.
  • Add Mozzarella Cheese on it and serve with sauce.

Wednesday, December 5, 2018

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, June 22, 2018

Stuffed Corn Bell Peppers


Stuffed Capsicum!!!!! An authentic dish with great aroma and delicious taste. We all must have eaten this dish at our home or in parties found specially in Tava Bhaji section, it is made up with mixture of  some common ingredients and then roasted in pan. It could be made traditionally by roasting it on coal as it would give tempting flavor to this capsicum recipe.
But I had tried something different with this and you won't believe it is now one of my favorite dish and it would be yours too just follow all my instructions as given in the recipe below. I had Roasted Chana Powder to this recipe as it adds rustic flavor to this recipe.

Ingredients

  • 4 Capsicum
  • 100 gms Paneer
  • 2 Boiled Potatoes
  • 2 Chopped Onion
  • 1 Cup Boiled Corn
  • 1 finely Chopped Tomato
  • 50 gm Roasted Chana Powder
  • Salt to taste
  • 1/2 tbsp Garam Masala
  • 1/4 tbsp Chaat Masala
  • 1/2 tbsp Cumin Seeds
  • 1/4 Cinamon/ Dalchini Powder

Instructions

  • Take capsicum and hollow it with the help of knife, avoid extra pressure on it otherwise capsicum will break and while cooking filling may come out.
  • For filling take bowl add smashed boiled potatoes, paneer, Corn, onion, tomatoes, chana powder, garam masala, chaat masala, dalchini powder, salt and mix them well.
  • Take capsicum and fill the prepared filling in it with the help of spoon, fill all the capsicums.
  • Take a pan, heat oil in it, put capsicum in pan and cover them for 10 mints, untill they cooked properly on medium flame.
  • Take care that they don't get burnt, so keep gas on low to medium flame.
  • When they get cooked properly remove them from the flame
  • Serve capsicum with dal fry and rotis.

Friday, May 18, 2018

Poha


Poha, a simple Indian recipe made from flattened rice flakes (which is called poha). Poha can be served at breakfast or in evening snacks, it is very light and can be made healthy by adding various veggies.It includes ingredients that are easily available at your home and you can make it innovative as per your taste and preferences, you can add like groundnut, sev bhujia and many more things as you like and can be served as evening and morning snack with Tea.

Serves- 4
Preparation Time- 10 mins
Cooking Time- 10 mins
Total Time- 20 mins

Ingredients
  • 2 cup washed & dried pressed rice
  • 1 teaspoon lemon juice
  • 2 pinches salt
  • 2 teaspoon powdered turmeric
  • 8 leaves curry leaves
  • 1 Chopped Onion
  • 2 gm sliced green chilli
  • 3 teaspoon sugar
  • 1 tablespoon refined oil
  • 2 teaspoon mustard seeds
  • 2 sprigs coriander leaves
  • 1 teaspoon pomegranate seeds
  • 1 chopped into cubes potato
  • 1 Handful raw peanuts
 Instructions
  •  To start with chop the veggies and keep aside.
  • Wash pressed rice (poha) and rinse well. Drain all the water and keep aside for 15 minutes.
  • Heat oil in a pan over low-medium flame and add mustard seeds. When they start spluttering, add curry leaves, peanuts, and green chilies, chopped Onion in the pan.
  • Fry the peanuts for some time, avoid burning it as this will spoil the taste.
  •  Add the small cubes of potato. Allow the potato to cook well and put the lid for some time, this will make the potatoes soft.
  • Also, you can add veggies of your choice, if you want to make it more nutritious, as I  have added cauliflower.
  •  Then add the poha into the pan, mix it well with the ingredients and add the turmeric powder to the recipe and salt as per your taste preference.
  • Stir the ingredients together add salt and lemon juice in the pan. The poha shouldn't be too dry, to make it soft, you can sprinkle some water. To make the dish more flavourful and aromatic you can add some garam masala to it.
  •  Poha is often served with chutney and garnished with freshly chopped coriander and green chilies. Poha makes for a wholesome meal. So try this awesome recipe and relsih with your loved ones.
  • Garnish with coriander leaves.

Friday, May 11, 2018

Thai Pineapple Rice

Pineapple rice
I hope you are in a bit confusion that how pineapple is added to rice, but it is!!! adding pineapple to rice makes an innovative recipe and gives it an authentic flavor, as it is a Thai recipe.The magical combination of sweet pineapple chunks and hot Thai spice is one to devour with all your heart!. This Recipe when served in pineapple, that look really attracts everyone to make them excited to try this dish.

Ingredients
  • 250 Rice
  • 80 Onion, chopped
  • 1 Spring onion chopped
  • 1 chopped Carrot
  • 2 tbsp boiled Corn
  • 50 gm green Pea
  • 2 Thai ginger , chopped
  • 5 Fresh turmeric
  • 2 Curry leaf
  • 2 Lemon grass, chopped
  • 100 Coconut milk
  • To taste Salt
  • 2 Hot curry powder
  • 40 Pineapple chunks
  • 20 Oil
  • 300 Water
  • 2 Turmeric powder
  • 1 Fresh pineapple

Instructions
  • First soak the rice at least for 30 minutes.
  • Now take a pan put oil in pan, heat the oil then add chopped onion , saute it till golden brown. 
  • Add all chopped vegetables in it.
  • Now add Thai ginger curry leaf, fresh turmeric crushed, chopped lemon grass cook together.
  • Now add soaked rice mix well then add curry powder, turmeric powder and salt saute for some time. Now add coconut milk, pineapple chunks and water.
  • Cover with tight lid then keep on slow fire, wait till the get cooked.
  • Now take pineapple cut into two part from middle and scoop out the pineapple like barrel shape.
  • Stuff the pineapple with curried rice then cover with foil and cook for some time.
  • Serve hot with top of Grill pineapple slice.

Wednesday, May 9, 2018

Vermicelli Upma


Vemicilli Upma

Vermicelli Upma is a popular and easy dish or you can use it as a snacks which is also known as vermicelli Upma. A quick, easy and light recipe, this is by vermicelli, a traditional type of recipe with a mix of vegetables and spices. This is one of the most fulfilling and delicious meal to prepare when you have less time to prepare an elaborate breakfast. This could be served as an evening snack and it is also a healthy and light recipe as less use of oil and lot many vegetables.


Ingredients
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Peanuts
  • 1/2 tsp Sesame seeds
  • 1 tsp Urad dal
  • 7-8 Nos Curry leaves
  • 11-12 Nos Cashewnuts
  • 1 Nos Onion, chopped
  • 1/4 Cup Carrot, chopped
  • 1/4 Cup Beans, chopped
  • 1/4 Cup Peas
  • 1 tsp Ginger
  • 1 Nos Green chilli
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 Cup Vermicelli
  • 1 Cup Water

Instructions
  • Heat oil in a pan.
  • Add mustard seeds, cumin seeds, peanuts, sesame seeds, urad dal, curry leaves and cashew nuts.
  • Saute them for a while and add onion. Mix them well.
  • Add chopped carrot and beans along with peas, ginger and green chili. Mix it well.
  • Add salt and turmeric powder and mix until yellowish in color.
  • Slowly pour vermicelli in the pan, mix it with all vegetables.
  • Stir slowly, adding water as required, use limited water otherwise it will get over cooked and get sticky.
  • Cover the pan for a few minutes to let it cool on a medium flame
  • Remove the lid and check if the water has evaporated.
  • Semiya Upma is ready to serve hot.
  • You can add chopped onion or some bhujia on it( Optional).

Lassi

Lassi


Lassi is an ultimate cooler from Punjab. It is a thick yogurt drink, Punjabi’s favorite in fact in whole country and its neighboring countries. It is often consumed as refreshment and even after the meals. My Grandma used to make lassi in a very traditional way, using a wooden churner or whisk known as mathani. Today we use a steel whisk or blender. As it is made from yogurt, so it is healthy and could be said as a heavy drink whenever you feel hungry, especially in summers lassi is one of my favourites.

Serve-4
Preparation Time- 10  mins

Ingredients
  • 750 gm yogurt
  • 50 gm ice cubes
  • Sugar
  • 200 ml water
Instructions
  • Crush the ice cubes in a blender.
  • Add the yogurt, water, sugar.
  • Blend for about 1 minute.
  • Serve chilled.
  • If you are want to make a namkeen lassi you can add masala like bhuna jeera and kala namak and as desired.

Tuesday, May 8, 2018

Cheese Pasta

Cheese Pasta

White Sauce Pasta is the most sought after Italian dish apart from the Red Sauce Pasta and Pizza. This easy-to-make recipe can be prepared at home with some simple ingredients Treat yourself with this creamy cheese pasta. Once, I had this pasta in a restaurant and I enjoyed this dish a lot. I just love that with the creamy and buttery flavor of pasta. I decided to make this pasta at home. White Sauce Pasta is one of the easiest pasta recipe, which can be prepared in just a few minutes. 

Ingredients
  • 1 cup uncooked small tube pasta
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1/2 teaspoon dried basil
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions
  • Take a pan and heat it over medium flame
  • Then add some water and boil them with a little salt. If you like the taste of black pepper you can add a pinch of black pepper powder.
  • Then add pasta and boil it until it becomes soft (prevent over boiling), when cooked keep it aside.
  • For preparing white sauce, put a pan on low-medium flame and heat olive oil in it.
  • Add butter and then add garlic cloves in it.
  • Add Gated cheese and when cheese melts, add pasta and sautĂ© for 2 minutes on medium flame and add oregano, pepper and serve hot with basil leaves.

Chilli Potatoes


Chilli potatoes

If you are food lover and searching for Chilli Potato recipe, here you can get  crispy Chilli Potato Recipe including Prep Time, Cook Time and required ingredients. Chilli potato recipe - is easy to make and can be served as a starter or as a side dish. Kids would love it. This delicious dish is an Indian adaptation of a Chinese recipeChilli Potatoes makes for a terrific snack or appetizer before a main meal!
Recipe Servings: 4
Prep Time: 5 mins
Cook Time: 25 mins
Total Cook Time: 30 mins

Ingredients Of Honey Chilli Potatoes

For the potatoes:
  • 3 Medium sized potatoes, peeled and sliced
  • 4 Tbsp cornflour or maida
  • Salt to taste
  • 1 tsp chilli flakes
  • 1 onion Sliced
  • Oil, for deep frying
  • 1 chopped green onion.

For the base:
  • 1 tsp oil
  • 1 Tbsp garlic paste
  • Salt, to taste
  • 1/4 tsp soya sauce
  • 3 tsp white sesame seeds
  • 2 tsp chilli sauce
  • 2 tbsp schezwan sauce

Instructions

For the potatoes:
  • In a bowl, add cornflour or maida, salt.
  • Add the sliced potatoes and mix well until the potatoes get coated with flour.
  • Heat oil in a pan and deep fry the potatoes until golden. Keep them aside.

For the Base:
  • In a pan, add oil, garlic paste and chopped onions. Saute on high heat for 1 minute.
  • Add salt, soya sauce, chilli sauce, schezwan sauce and chilli flakes( if needed)
  •  Saute for 2-3 minutes.
  • Add the deep-fried potatoes and sesame seeds and green onion chopped.
  • Mix well and serve hot.


Saturday, May 5, 2018

Aate Ka Halwa


Aate ka Halwa

This Halwa recipe made from whole wheat flour is very delicious, an easy recipe to cook, it takes just half an hour of time so you can cook this whenever you feel hungry, it is an Indian dessert. This is usually made in Indian households on certain festivities or Pujas like during Navratri but the craving for Atta halwa can be at any time so you really don't need to wait for an occasion since this is way too easy and quick to make!

Serves- 6
Preparation Time- 5 mints
Cooking Time- 10 mints

Ingredients
  • 500 Gram Whole wheat flour
  • 300 Gram Ghee
  • 500 Gram Sugar
  • 100 Ml Water
  • 50 Gram Raisins
  • 5 Gram Cardamom (coarsely ground)
  • 10 Gram Almonds, sliced
  • 5 Gram Pistachios (for garnishing), sliced

Instructions 
  • Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
  • In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma.
  • Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
  • Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps.
  • Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes
  • Garnish with almonds, and pistachios. Serve warm.


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


Stuffed Rava Idli



Stuffed Idli is a delicious and healthy snack. It is a south Indian dish but I have tried something different to give it a new taste.For the filling, I had used green peas, potatoes and paneer stuffing which makes it unique and also flavorful. I would like to serve stuffed Idli with tea or as a snack with chutney. This would also be a great lunch box meal as it is very healthy and tasy.

Ingredients

For Idli 
  • cup Suji (Rava, samolina)
  • 1/2 cup yogurt (dahi, curd)
  • 3/4 cup water (as needed)
  • 1/2 tsp salt
  • A Pinch of baking soda
Stuffing 
  • 1/2 cup Green Peas
  • 1/2 cup Boiled and smashed Potatoes
  • 1 Chopped Onion
  • Tbsp green chilies
  • tsp ginger and garlic paste
  • 1/4 tsp turmeric 
  • tsp coriander powder 
  • 1/2 tsp cumin seeds 
  • 1 tbsp Rai/Mustard seeds
  • 1/8 tsp Hing
  • 1/4 tsp Garam Masala
  • tsp Salt

Instructions
  • Take a pan boil some water and add peas into it to make them soft. 
  • Mix mashed Boiled potatoes and add peas to it.
  • Take another pan and heat 1 tbsp of oil into it add a pinch of Rai, cumin seeds when they splutters add sooji and roast it for 2 minutes and let it cool. 
  • Take another pan, heat 1 tbsp of oil add turmeric powder, smash potatoes, peas, garam masala, hing and roast it for 2 minutes, keep this mixture to get cool.
  • Mix sooji, salt, and yogurt, a pinch of baking soda, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
  • To make stuffed idli, grease the idly plate. Immediately begin pouring into the Idli trays. 
  • Pour about 1 tablespoon of batter and spread evenly.
  • Now take 2 tbsp of Masala and put it on the batter and again pour 1 tbsp of Idli batter over the Masala.
  • Repeat it for other idlies.
  • Place the stand into the water( boiling water) at medium flame.
  • Cover the pot and steam idles for about 10 minutes.
  • Insert a tooth pick in the center of one idli. If the fork comes out clean, remove the stand from the water. Do not overcook idlies, as they will lose their softness and dry out as they cool.
  • Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.
  • Serve Idlies with green chutney and sauces.


Tuesday, April 24, 2018

Cold Coffee


Cold Coffee is the most amazing drink, which is a perfect balance of coffee and sugar. This is the simple recipe that you can easily prepare at home and relish it with your family, friends and kids also. This is one recipe where you can add your own twist and make it as per your taste preference. If you are someone who love ice creams and chocolate, then you can make this cold coffee even more delightful by adding your favorite chocolate in it with some creamy ice cream scoops. To add more to this simple coffee recipe you can add some chocolate sauce or you can make your own chocolate smoothie. If its summers then it would be best option for you to have refreshing and cool drink at home.

Serve- 5-6
Preparation Time- 5 mins
Total time- 5 mins

Ingredients
  • 5 cups of chilled milk
  • 6-7 Ice cubes( if milk is not chilled)
  • 2 small tbsp coffee powder
  • ½ cup sugar
  • 1 scoop of vanilla or chocolate ice cream
  • 2 tbsp of chocolate sauce
  • ½ tbsp of vanilla essence
Instructions
  • Take blender and add milk, coffee powder, ice cubes, sugar, ice cream, vanilla essence, chocolate sauce.
  • Blend it for 1 minute.
  • Take glasses pour chocolate sauce on the edge and turn the class in circular motion then pour prepared coffee in it.
  • Serve with ice cream and chocolate sauce on the top of the glass.

Paneer Butter Masala/Paneer Makhani


Paneer Butter Masala Recipe

Paneer Butter Masala is a traditional North Indian recipe in which Paneer pieces are cooked in rich creamy butter & tomato gravy. Paneer Butter Masala also named as Butter Paneer, Paneer Makhani etc. the dish is made up of aromatic Indian spices and by rich gravy made by using tomato puree, onion paste, and cashew paste. Paneer is a type of fresh cheese common in Indian subcontinent, and Paneer butter masala is one of the most popular Paneer recipes in Indian cuisine. The dish looks very exotic and tastes yummy. This dish is more appropriate for occasions , special events, celebrations, gathering and parties.

Ingredients
Paneer: 250 gms
Tomatoes: 4-5, roughly chopped
Onions: 2-3. roughly chopped
Ginger-Garlic Paste: 1 tbsp
Cashew Nut: 1/4th cup
Garam Masala: 1/4th tsp + to sprinkle
Cardamom Powder: 1/4th tsp
Paprika Powder: 1 tsp
Red Chilli Powder: 1/4th tsp
Sugar: 1/2 tbsp
Milk/Water: 1/2 cup
Heavy Cream: 1/4th cup
Butter: 2 tbsp
Oil: 2 tsp
Salt: To Taste
Kasoori Methi [Dried Fenugreek Leaves]: 1 tbsp, crushed
Coriander: 1 tbsp, chopped to garnish

 Instructions
  • Roughly chop the onions and tomatoes. Put 1 tsp oil in a pan and dump all the onions and tomatoes into it. Now add the cashews. Let this cook for 7-10 mins or till the onions become soft and tomatoes become mushy. The cashews would also become soft by then.
  • Now switch off the flame and wait for the mixture to cool down a bit. Grind to a smooth paste
  • Take 2 tbsp butter in a pan. Also add a tsp of oil into it, this will prevent the butter from burning. Add ginger-garlic paste and saute for 2-3 minutes. 
  • Add in the paprika powder, cardamom powder, garam masala, red chilli powder, salt and sugar and give it a good mix. Now crush the kasoori methi and add it to the gravy.
  • Add the cream into the gravy next.
  • Cut paneer into desired shape and add to the gravy. At this stage you can add either milk or water to the gravy. Milk will further increase the richness of the dish.
  • Cover the paneer and let it simmer for 5-7 minutes on low heat.
  • This is to make sure that the paneer absorbs all the spices well. Sprinkle garam masala on top and garnish with chopped coriander.
  • Serve Paneer Makhani with butter naan or rice.
Tips
  • Skip using the cream if you want to cut down on the calories. Use milk instead.
  • The gravy can also be made using almond paste.
  • The gravy gets really thick after it cools down [because of cashews] so adjust the consistency accordingly.


Sunday, April 22, 2018

Chocolate Pudding

Chocolate Pudding
Yummmmm…….Chocolate pudding, the mouth watering recipe…..its my all time favorite in desserts and yours too.This recipe can be served as after lunch or dinner as dessert whether hot or  chilled as per your preference.This chocolaty pudding is so delicious that no one can stop from trying. So what you are waiting for…..read the instructions and try it at your home and serve them this chocolaty Pudding.

Serves- 6-10
Preparation Time- 10 mins
Total Time- 10 mins + Chilling

Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup cornstarch
  • 1/4 tbsp salt
  • 2 ½ cups milk
  • 1/3 cup butter, cut into pieces
  • 2 tbsp vanilla essence
  • Grated Chocolate for garnishing
  • Whipped cream, if desired 
Instructions 
  • In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. 
  • Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream and grated chocolate.

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.

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...