Donut

A DOUGHNUT IS A TYPE OF FRIED DOUGH CONFECTIONERY OR DESSERT FOOD.

RECIPES TYPE:DESSERT FOOD
CUISINE:ITALIAN
PREPARATION TIME:20MIN
COOKING TIME:15 MIN
SERVES:5

INGREDIENTS:

Maida-500 gm                                             Custard powder- 10 g
Milk powder- 2 tbsp
Fresh yeast- 12 gm
Salt- 8 gm
Sugar- 20 gm
Margarine or Butter- 10 gm

METHOD:

1.Dissolve the yeast in Luke warm water with little sugar. Keep it aside for 10 minutes.

2. Sieve the flour, milk powder together. Make a well in centre. Add salt. Pour yeast mix well with flour. Add water make dough and knead it well. Add margarine and knead it well.

3. Keeps it proving for 10-20 minutes. Punch the dough and remove air.

4.Roll out the dough as required thickness and cut with doughnut
   cutter. Keep it in dusted tray and keep it proving for 15-20 minutes.

5.Then fry in veg.oil give golden colour Filling. Then dip it in melted
 chocolate (gnash).

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Methi ke gatte

Methi Ke Gatte is a very popular and delicious sabzi of Rajasthan

Preparation time:25 

Cooking Time:20 min

serves-4

Ingredients:

 

•  Asafoetida-2 - 3 pinch
•  Red chilli powder-1 tsp
•  Fenugreek leaves (methi) chopped-2 cup
•  coriander powder-1 tsp
•  Bengal gram flour (besan)-3 cup
•  Mustard oil-3 1/2 tblsp
•  Salt to taste

Tempering:

•  Mustard Oil-3 1/2 tblsp
• Asafoetida-1 -2 pinch
• Coriander Powder-1 tsp
•  Mustard Seeds-1 tsp
•  Red Chilli crushed-2
•   Dry Mango Powder (amchur)-1 tsp
• Garam Masala Powder-1 tsp

Method:

1. Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
2. Mix in mustard oil and enough water to knead into a firm dough.
3. Divide into equal parts and roll into cylinders.
4. Boil some water in a pot and mix in these cylinders (gattes) for 15- 20 minutes.
5. Drain, cool and cut into long pieces.
6. Heat up oil to smoking point.
7. Take off the heat up and cool slightly.
8. Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
9. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
10. Stir to mix well.
11. Serve hot.

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sev

Sev is a popular variety of Indian snack food

Preparation Time: 5 mins.

Cooking Time: 15 mins.

Makes 2 cups.

Ingredients:

Besan (Bengal gram flour)-1cup
Asafoetida  (hing)-1 tsp
Oil-2tbsp
Turmeric powder (haldi)-1/4 tsp
Oil deep-frying
Salt -To Taste

Method:

1.Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
2.Fill the dough into a sev press and press out thin strands into hot oil.
3. Deep fry on a slow flame till light brown and crisp.

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Fish Carrom seeds

This is a spicy and tangy fish  and I will call this Ajwain ki fish........

Preparation Time:10 min
Cooking Time:10 min
Serves:4-5

Ingredients:

• Fish fillets - 1 kg
• Ginger garlic paste - 2 tbsp
• Juice of 2 lemons
• Red chilli powder - 1.50 tsp
• Ajwain (carrom seeds) - 2 tsp
• Garam masala powder - 1 tsp
• Chick pea flour - 1/2 cup
• Salt to taste
• Oil for shallow frying
• Chaat masala for garnish

Method:

1. Marinate the fish for 1 hour with lemon juice, ginger garlic paste, salt, red chilli powder, ajwain and garam masala.
2. Add chick pea flour and mix well. Keep for 5 mins.
3. Heat oil in a pan and shallow fry the fish on both sides until golden brown.
4. Garnish with chaat masala before serving.
5. Garnish with coriander leaves
6. serve hot.

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Fish Curry

Preparation Time:10 min

Cooking Time:10 min

Serve:2

Ingredients:

•   Fish(sliced)-250 gms
•   Coriander leaves (chopped)-1 cup 
•   Garlic-8 cloves
•   Tomatoes (chopped)-2
•   Ginger (chopped) -2 
•   Coriander powder-1 tsp 
•   Turmeric powder-A pinch 
•   Salt- To Taste 
•   Oil - As required.

Method: 

1. Marinate the fish in salt and turmeric powder for 15 minutes.
2. Shallow fry the fish pieces, drain and keep aside.
3. Grind the coriander leaves, garlic and ginger.
4. Heat oil, add masala paste and fry till the oil separates out.
5. Add tomatoes, and powder masalas and fry till the oil begins to float on top.
6. Add about 1 cup water. Bring the gravy to a boil.
7. Add the fish slices and cook for 10 minutes.

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Vegetable Kabab

Enjoy the healthiest and Yummilicious Vegetable kababs.

Preparation Time:15 min

 Cooking Time:20 min 

Serves:4

Ingredients:

•  Potato-2 
•  Paneer-1 cup
•  Cauliflower-1 cup
•  Carrot-1 cup
•  Cabbage-1 cup  
•  Green chilly-2
•  Coriander-1 tbsp 
•  Azinonotto powder-1/4 tsp 
•  Refined flour-1 cup 
•  Red chilly powder-1/2 tsp
•  Oil-To Deep Fry
•  Butter-1 tbsp
•  Salt-1 tsp

Method:

1. Boil, peel and grate potato.
2. Grate paneer and carrot.
3. Finely chop coriander and green chilly
4. Grate cabbage and cauliflower
5. Heat oil in a pan and fry cabbage,carrot and cauliflower with azinomotto powder.
6. After frying for few minutes, add  potato, paneer, green chilly and  salt and cook until the water dries up.
7. Remove it from the flame and let it cool.
8. Make small balls of the mixture and keep aside.
9. Make a batter by mixing refined flour, salt, red chilly powder and 1 cup water.
10. Heat oil in a pan.
11. Dip all the balls in refined flour batter and deep fry them until they turn golden brown.
12. Serve them hot.

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Gujarati Dal

Gujarati Dal is a sweet, tangy and spicy staple dish of every Gujarati.

Preparation Time:20 min

 Cooking Time:25 min 

Serves:4

Ingredients:

•  Split gram lentil (arhar dal)-1 cup 
•  Mustard seeds-1 tsp 
•  Cumin seeds-1/2 tsp 
•  Sugar-2 tbsp 
•  Turmeric powder-1/2 tsp 
•  Coriander powder-2 tsp
•  Curry leaves-7-8  
•  Cloves-3
•  Cinnamon stick-1 piece 
•  Asafoetida (hing)-A pinch
•  Salt-1 tsp
•  Green chilly-2
•  Coriander leaves-
•  Tamarind water-1/2 cup
•  Butter-1 tbsp 

 METHOD:

1. Soak gram lentil in water foe 1/2 an hour.
2. Then cook with salt, turmeric in a pressure cooker.
3. Crush cloves and cinnamon sticks.
4. Finely chop green chilies and coriander leaves.
5. Heat ghee in a pan and put cumin seeds, mustard seeds and asafoetida in it.
6. When mustard seeds crackles put curry leaves in it.
7. Then add green chillies and coriander powder and cook.
8. Add cloves and cinnamon stick along with boiled gram lentil.
9. After few minutes add tamarind water and sugar.
10. Simmer for 5 minutes and remove it from the flame.
11. Garnish with coriander leaves and serve.

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Chicken Malvani

Malvani masala comes from Malvan a town in the Sindhudurg district on the west coast of Maharashtra but being on coastal area in konkon ...

Preparation Time:15 min

Cooking Time:15 min

Serves:4

Ingredients :

• Chicken small pieces -  8  
• Oil - 3 tablespoon
• Onion (chopped) - 1  
• Ginger-garlic paste - 30 gm 
• Tomatoes - 1 
• Chilly powder - 1/2
• Malvani masala powder - 2 tsp 
• Haldi powder - 1/2 tsp 
• Green coriander - For garnished
• Salt - to taste

Method :

1. Heat oil, add onions & fry golden brown. 
2. Add ginger-garlic paste saute.
3. Add chicken pieces &  saute well.
3. Add spices & fry. add tomatoes & mix well. 
4. Add malvani masala powder & mix well. 
5. Add water & cook the chicken. 
6.Add chopped coriander & mix.
7.Garnish with coconut & coriander

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Paneer masala

Paneer masala is a recipe of delicious and hot thick gravy made with pieces of paneer.

Preparation Time:20 min 

Cooking Time:25 min

 Serve:4

Ingredients:

•  Paneer(cubed)-250 gm
•  Onion(chopped)- 2 tsp
•  Garlic paste- 1 tsp
•  Ginger paste 2 tsp
•  Coriander 1 tsp
•  Cumin- 2 tsp
•  Garam masala-2 tsp
•  Oil-2 Tbs
•  Tumeric-½ tsp
•  Chilli flakes-¼ tsp
•  Cinnamon-¼ tsp
•  Tomatoes-1
•  Cream-For garnishing
•  Water-As required
•  Salt and pepper- To taste

Method:

    1. Heat 1 tablespoon of sunflower oil in a large saucepan. Gently fry the paneer 

cubes until golden on all sides. Set aside on some kitchen towel.

    2.  Heat the remaining tablespoon of sunflower oil in the same saucepan. 

Add the onion, garlic and ginger and sauté for 2 minutes.

    3.  Add the coriander, cumin, garam masala, tumeric, chilli flakes and

 cinnamon to the pan. Stir well and cook for a further minute.

    4. Add the  tomatoes and water. Season with salt and pepper, cover

 and simmer for 20 minutes until thickened.

    5. Stir the cream and paneer into the curry. 

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Khasta Namkeen

Khasta Namkeen originates in North India.This Puri or puffed bread has a distinct flavor of ajwain or caraway seeds and ghee.

Preparation Time:10 min

 Cooking Time:15 min

 Serves:4

Ingredients:

•  Refined flour (maida)-3 cup
•  Carrom seeds (ajwain)-1 tsp
•  Ghee-3 tblsp
•  Salt to taste 
•  Oil-To deep fry

Method:

1. Mix everything refined flour, carrom seeds, salt and 3 tblsp of ghee.
2. Mix in enough warm water to make a firm dough.
3. Keep covered for an hour.
4. Make small size balls and roll out puris.
5. Heat up oil and deep fry the puris on medium heat up till golden and crisp.
6. Serve hot.

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Chowmein

Chowmein at home is delicious and easy.

Preparation Time:15 min

Cooking Time:10 min

Serve:2

Ingredients:

•  Chow noodles( (one small pkt)-100gms
• Onion-1 shredded 
• Capsicum-1 shredded 
• Cabbage-1 cup shredded 
• Carrot-1 shredded 
• Ajinomoto-½ tsp 
• Soya sauce-2 tsp 
• Vinegar-1 tbsp
• Chili sauce-1 tsp
• Oil-2 tbsp 
• Salt-To taste

Method:

1. Boil 6 cups of water with 1 tsp salt and 1 tsp oil.
2. Add noodles to the boiling water. Let it boil for 2-3 min, keep it uncovered.
3. Remove from fire and strain.
4. Wash with fresh water.
5. Apply little oil on the noodles with your fingers. Keep it aside.
6. Heat oil in a flat pan, add onion and stir fry for 1/2 min.
7. Add carrot and capsicum, cook for 1/2 min.
8. Add cabbage. Add salt pepper and ajinomoto. Add soya sauce, vinegar and chilli sauce.
9. Add boiled noodles and mix it properly.
10. Stir fry for 1 min.
11. Serve with green chili in vinegar
12. Add florettes and soya sauce.
13.  Boil for two more minutes and remove.
14. Serve hot with noodles or rice.

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