Ice Cream Twister

Ingredients :
Vanilla Ice Cream : 2 Scoop
Wafers : 2
Chocolate Sauce : 2 table spoon
Sweet colour coated Fennel : 2 table spoon
Nuts : Chopped (Almonds , Cashew )


Preparation :

In a plate place vanilla ice-cream , add Chocolate Sauce , add Wafers , Sweet fennel .
Garnish with Nuts .

Sago Vada

Food Mirage:

Ingredients
Sabudana (Sago )
 : 1 1/2 cups
Pota...: Ingredients Sabudana (Sago )  : 1 1/2 cups Potatoes  : boiled and mashed : 3 medium Ginger : finally chopped : 1 table spoon Green...

Ingredients
Sabudana (Sago )

 : 1 1/2 cups
Potatoes  : boiled and mashed : 3 medium
Ginger : finally chopped : 1 table spoon
Green chillies finely : chopped 3
Fresh coriander leaves : chopped 2 tablespoons
Salt to taste
Red Chilli  Powder : 1/2 table spoon
Cornflour : 3 table spoon
Oil to deep fry

Prep : Mix all the ingredient together and make a small balls of equal portion .

Tips : Please put some oil on your palm so that balls will come out smooth .
Put prepared balls in a freezer for 15 mins so that it will set nicely and once deep fired will be crisp .

Deep fry balls in a wok and remove excess oil in a tissue paper .
Serve hot with Green Chutney/Tomato Sauce . 

Chicken Biryani

Ingredients :
Basmati Rice
2 cups Onion , 2 medium sized (thinly sliced)
Tomato   1 no. (chopped)
Green chili   3 or 4 (slit open)
Ginger Garlic Paste    1 tbsp
Mint leaves     1/4 cup (chopped)
Coriander leaves    1/4 cup (chopped)
hung Curd     1/2 cup (diluted to 1 cup -use the same cup which u measure rice)
Turmeric Powder    a generous pinch
Chilli Powder      1/2 tsp
Salt     to taste
To Marinate :

Chicken    1 lb(cut into pieces)
Ginger Garlic Paste    1/4 tsp
Yogurt/Curd      1 tbsp
Chilli powder    1 tsp
Coriander powder    1 tsp
Garam Masala Powder   1/4 tsp
Salt    1/2 tsp
To Temper
Oil      3 tbsp
Clove    4 no.s
Cinnamon    2" stick
Bay leaf    1 small
Cardamom    3 no.s


Prep :
First wash chicken drain excess water then marinate with the ingredients given under the heading "To marinate"  and cover it and keep aside for at least 30 minutes.
Wash and soak rice in water for atleast 20-30 minutes.

Heat oil in a pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, coriander sprinkle little salt and saute for 1-2 minutes.
Then add ginger garlic paste and saute till the raw smell leaves.
After that add tomato and saute till it turns soft n mushy.
Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.
Then cook covered for 6-7 minutes or till the chicken gets 3/4th cooked.
And then add enough 1 cup yogurt and 2 or 3 cups of water, enough salt and allow to boil.
Once it starts boiling, reduce the flame and cook for 3 minutes.
And now add soaked and drained rice and pressure cook for 1 -2 whistles.
But if u are cooking in skillet/stove top, cook rice with lid closed in medium heat till 80% water absorbed(see pic below).
At this stage using a clean kitchen towel close the skillet and then close the cloth with lid and turn the heat to low and cook in DUM for 6-7 minutes.


Serve hot with raita/curry/boiled eggs.

Milky Delight with Indian Twist

Prep : 30 mins
Cooking time : 20 mins

Ingredients :
Vanilla Ice-cream : 100 gms ( 1 scoop)
Wafers : 2 slices
Nuts : For Garnish (Cashew , Almonds )
Regular Flour ( maida ) : 100 gms
Oil : 50 ml and for deep fry
Sugar : 125 gms , 2 table spoon for dough
Water
Condensed Milk : 250gms

Prepration :
Sweet Samosa :
In a bowl mix regular flour , add sugar ( 2 table spoon) and , oil and make a smooth dough . Keep aside and rest for 30 mins
Sweet Syrup : Heat Pan , add sugar and water and heat till it become a syrup . Keep aside to cool down
For Filling : In a seperare pan , add condensed milk and reduce till it become Khoya ( Indian granules made by reducing condensed milk while heating ) . Make sure it's should be cooked not turn golden brown . add finely chopped nuts . Keep aside for cooling .

Take small ball of dough and roll it into small flat bread shape . Cut it into semicircle and put water on the edges with finger . Put some filling in centre and Fold small flat semicircle bread into triangular form , so that it takes shape of Indian Snack samosa . Keep aside for sometime . Repeate same for others .

Deep fry samosa's and till crisp and golden brown and keep aside to cool .

Put cool samosa's in Sweet Surup for sometime till it absorb sweetness .

For Serve : In a plate add a scoop of Vanilla icecream , and add two samosa's garnish with nuts and wafers .

Papdi Chat ( Indian Street Snack )

Prep Time : 30 mins
Cook time : 30 mins


Ingredients :
Maida Flour : 100 gms
Oil
Jagerry
Tamarind  : 50 gms ( soaked in water for sometime )
Salt
Red chilly Powder
Roast Cumin Powder ]
Black Salt
Sev ( Optional )
Fennel seed : 5-10
Coriander seeds : 5-10
Boiled Potatoes : 2 Diced into Cubes


Prepration :
For Papdi :

Mix Maida and 20 ml of Oil and add salt , make a smooth dough and keep aside for 15 mins  .
Heat oil for deep fry in a wok. Roll small balls of dough and flatten it with rolling pin like a small Indian bread ( 2mm diameter ) . Make similar papdi from the dough  and deep fry in the oil till golden brown . Keep aside for 1/2 hour . ( You can also buy ready made papdi from stores )

Diced Potatoes : Take boiled potatoes and diced. add some salt , black salt , red chilly powder and cumin powder .

For Sweet Chutney : Heat pan  , add fennel seed , coriander seed , and once heated add jaggery and heat till it melts , add soaked tamarind water ( strain and use water )  , and cook till it reduces , add a pinch of salt and red chilly powder . Cook till it reduces well . you can add little water if you feel it's too thick .
It should be like a smooth sauce. ./ ./ ,
In a separate bowl Stir Curd so that it became smooth and creamy .Make sure too much water should not be in curd .

Serve :
For severing : In a quarter  serving plate add papdi  , add diced potatoes , add curd and sweet chutney  . Sprinkle pinch of red chilly powder , Cimun powder and salt and garnish with indian namkeen ( Sev) and coriander leaves .

lychee Mango crush

Prep Time: 15 mins
Cooking Time : None

Ingredients :
Lychee ( Canned or fresh ) : 1/2 cup
Lychee ( Canned or fresh ) : 3-4 ( cut into small cube )
Mango Pulp :  1/2 cup
Mango : 4-5 small piece
Hang Curd : 1/2 cup
Crushed Ice : 1/2 cup
Sugar : 2 table spoon

Preparation :

 Place Empty Glass in a Freezer before starting your preparation ( 30 mins) .

In a Blender add Lychee , mango , curd and blend for 2 mins . Again add sugar and crushed Ice and blend for 2 mins .

 Serve : Take Glass out from freezer and pour your crush . add cubes or mango and lychee and decorate with small lychee .
Serve Cold

Sahi Paneer

Prep Time : 20 Mins
Cooking Time : 15 mins

Ingredients :
Onions : 2
Tomatoes : 2
Green Chilly : 2
Garlic : 3-4
Ginger : 1 small cut
Kasuri Methi
Salt to Taste
Turmeric : 1/4 table spoon
Red Chilly Powder : 1/2 table spoon
Coriander Powder : 1table spoon
Garam masala : 1/2 table spoon
Cream : 1/2 cup
Paneer (200 gm ) : cut into small cubes
Coriander leaves for garnish

Prep : Roughly cut onions , tomatoes , ginger , garlic and green chilles , mis all and make paste and keep aside
In a pan heat oil and once heated pour paste and cook on low flame till it reduces and nicely cooked . Add all the spices ( turmeric , red chilly powder , coriander powder and salt to taste ) and cook again for 5-10 mins till spices are properly cooked .
Tips : to know spices are properly cooked make sure it started leaving pan
Add garam masala , kasuri methi and again cook for 5 mins
In the end add Cream ( make sure you add cream in the end ) , add paneer and cook .
Add water if you want gravy .

Serve Hot with chopped Coriander leaves on top

Healthy Hara bhara kabab

Prep Time : 20 mins
Cooking Time : 20 mins

Ingredients :
Soya Granules : 1 cup ( soaked in water )
Spinach : 1/2 cup chopped
Methi Leaves : 1/2 cup chopped
Onions : 1/2 chopped
Green Chillies : 2-3 ( finely chopped )
Coriander seeds : 1/2 table spoon
Fennel Seeds : 1/2 table spoon
Bay leaves : 1 leave
Black Cardamom: 1-2
Black Pepper Seed : 1/4 table spoon
Cinnamon : pinch of
red chilly powder : 1/2 table spoon
Cashew : roughly chopped
salt to taste
Asafoetida  :  pinch of
Jeera : 1/2 table spoon
Oil : for shallow fry
gram flour : 3 table spoon
Water

Prep : Take a pan and heat   , add Coriander seeds,Fennel Seeds, Bay leaves , Black Cardamom , Black Pepper Seed , Cinnamon , Jeera and roast well till you get garam masala aroma . In a grinder , grind it to a powder .
Stir all the water of Soya granule (Make sure no water is left ) and keep in a big bowl , add spinach , methi and grind it into a rough paste in a grinder .
To the above paste  add Green Chillies , Onions , Cashew , Asafoetida  gram flour , above roasted spices powder  ,  red chilly powder , salt to taste . and make a dough of it . ( Make sure it's not running )

Make small balls of equal portions and keep aside .


Cooking : Heat oil in a deep pan for shallow fry of kababs . Please rolled balls into the pan and cook on low flames till crisp .

Serve hot with Mint chutney or Tomato Chutney .

Penne Pasta in Red Sauce with beetroot salsa

Prep Time : 30 mins
Cooking Time : 30 mins

Ingredients :
Penne : 1 cup ( boiled and separated in olive oil )
Tomato : 3 ( finned chopped )
Onions : 2 ( chopped )
Cheese : 1/2 cup
beetroot : 1/2 cup
Lemon juice : 2 table spoon
Bell Pepper : 1 ( sliced )
Spring Onions : 1/2 cup
Olive Oil : 3 table spoon
mixed herb
chilly flakes
Salt to Taste
Freshly grounded black pepper powder

Cooking :
Boil penne pasta in water add 2 drops of olive oil  and once penne is boiled run under cold water so that it will be separated . keep aside
For Sauce : Heat Wok add 1 table spoon olive oil and heat till hot . Add 2 finely chopped tomatoes ( you can also use tomato puree ) . Heat on low flame , add black pepper powder , salt , cheese and stir till it reduces . Keep aside
In a separate wok add 2 table spoon olive oil , add chopped onions , chopped bell peppers and sauté till onions and bell peppers are cooked .
Add sauce prepared above and cook for 2-3 mins , add boiled penne and again cook with closed lid for 5 mins .

For Salsa : Grade beetroot in a bowl add lemon juice , olive oil , slat , black pepper , mixed herbs .

For Serving : Serve hot Penne Pasta , garnish with grated cheese and beetroot salsa and chopped spring onions .

Mixed Veggie salad with crunchy caramelized honey cornflakes and nuts

Prep Time : 10 mins
Cooking Time : 5 mins

Ingredient :

Carrot :  2 (Diced into small Cube )
Cucumber :2 ( Diced into small Cube )
Tomatoes : 1 ( diced into small cubes )
Onions : 1 ( diced into small cubes ) - This can be optional
Beet Root : 1 ( diced into small cubes )
Yellow Bell pepper : 1/2 cup
Red Bell Pepper : 1/2 cup
Hung Curd : 2 table spoon
Olive Oil : 1 table spoon
Salt to Taste
mixed Herbs
Black Pepper : freshly grounded
Honey : 2 table spoon
Cornflakes : half cup
Mixed chopped nuts : ( raisin , pistachio , almond , cashew  )  .

Preparation : In a Big bowl add all the vegetable and add olive oil and hung curd  , mix well all the ingredient.
Heat pan and add 2 table spoon honey and add cornflakes and heat on low flame till cornflakes are fully caramelized with honey .
Add caramelized honey with the veggie bowl and toss well .
Add Salt to taste and Black pepper and mixed herbs.
Garnish with mixed chopped nuts .
Serve instant in a salad bowl and garnish with some fresh parsley .

Mango and banana smoothie with crunchy nuts and honey

Prep time : 5 mins
Cooking time : none

Ingredients :
Mango : 1 (pulp)
Hung curd : 1 cup
Honey : 2 table spoon
Banana : 1
For garnish : mixed finely chopped nuts ( almond, pistachio, chasew )

Prep : In a mixer add mango pulp,  banana,  honey, and hung curd (make sure curd is not runny). Mix well in mixer and pour whole in a stylish glass.

For garnish : top this smoothie with chopped nuts and serve cold

This is a full breakfast meal. You can also replace curd with soy milk if dietetic. 

Vegan Toss Up

Prep Time : 10 mins
Cooking Time : None

Ingredient :

Carrot :  2 (Diced into small Cube )
Cucumber :2 ( Diced into small Cube )
Diced boiled Mushrooms - 6-7
Tomatoes : 1 ( diced into small cubes )
Onions : 1 ( diced into small cubes ) - This can be optional
Beet Root : 1 ( diced into small cubes )
Mint Leaves for garnish ( 2-3 )
Regular Chesses grated : 1
Olive Oil : 1 table spoon
Salt to Taste
mixed Herbs
Black Pepper : freshly grounded

Preparation : In a Big bowl add all the vegetable and add olive oil and grated chesses , mix well all the ingredient . All Salt to taste and Black pepper and mixed herbs.


Serve instant in a salal bowl and garnish with some fresh mint leaves

This is a complete meal and and a bowl full of goodness of health.
You can also serve same with hot soup and fresh bun .

Instant Microwave Sponge Dhokla

Prep Time : 10 mins
Cooking Time : 5 mins

Ingredients :
Gram Flour : 1 cup
Hung Curd : 1 Cup
Green chillies : 3-4 finely chopped or grated , 4-5 Slits (Vertically slit)
Ginger : Small piece finely chopped or grated
Salt to Taste
Turmeric powder : 1/2 table spoon
red chilly powder : 1/2 table s
Mustard Oil : 2 table spoon
Mustard Seed : 20 -25
Water 1 cup
Eno ( original one without any flavour )
Coriander Leaves : 20 - 25 finely chopped
Curry Leaves : 10-15
Sugar : 3 table Spoons
Refined Oil : 3 table spoon


Preparation : Take a big bowl add 1 cup gram flour , hung curd ( make sure curd is not running ) , add 1 table spoon sugar , chopped ginger , chopped green chillies , red chilly powder , turmeric powder , mustard oil and water . Mix all the ingredient well till it smooth , make sure there should be no lumps and make it a pan cake paste ( not too solid , not too running ) .

For Cooking : Take a microwave save bowl and grease well with oil . pour full paste neatly into the bowl and add Eno (1 packet) , you can also use editable Soda. Make sure you are adding Eno just before you want it to place in Microwave .
Again mix well , you will feel that batter has become fluffy and smooth .
Set Microwave for 5 mins and keep bowl for cooking .

For Tadka : Heat Pan  on high flame , add 2 table spoon refined oil , once oil is done add mustard seeds , curry leaves , coriander leaves and cook , low your flames and add water (1/2 cup) , sugar .
Move flame to High and heat tilll half of the water reduces .
Keep aside for cooling .


Move Dhokla from Microwave and rest it for 5 mins . Make cut to the dhokla in the bowl itslef and pour prepared tadka into it .

Your Instant Dhokla is ready for eat . Enjoy with Green Chutney .

Paneer Log with Mushroom and Bell pepper broth with fresh salad and herbs

Prep Time :  45 Min
Cooking Time : 30 Mins

Ingredient :
Paneer : 200gms ( Cut in a long log shape )
Red Bell Peppers :  finely chopped (1/2 cup )
Yellow Bell Peppers :  finely chopped (1/2 cup )
Tomato : 1 red
Mushroom : 4-5
Hung Curd : 2 table spoon
 Dried Mixed Herb ( Parsley , rosemary , chilli flakes , Thames , Oregano )
Salt to Taste
Olive Oil
Ginger Garlic Paste - 1/2 table spoon
Turmeric powder - pinch
Red Chilli powder


Preparation :
To marinate Paneer : Mix Curd ( make sure it's not running ) , dried mixed herb , turmeric powder , red chilly powder , Olive Oil and Paneer log .Keep aside for 30 mins .

For Broth : Heat Wok , add 1 table spoon olive oil , add mixed herbs , red bell peppers , yellow bell peppers , and roughly chopped mushroom and cook on high flame  for 5-10 mins , then add water and cook on low flame for 5-10 mins till it reduce and become fine .

for salad :
Brush Grill pan with Olive oil and place cucumber and tomato slices . Sprinkle some mixed herbs and salt to taste .

Paneer log : Heat another pan , add olive oil and place marinated paneer . Cook for all the sides till it's crips and fully cooked ( Like tikka ) . Add all the marinate into the pan .

Serve :
Place hot paneer log into the plate one after other , pour mushroom and pepper broth and serve with Fresh Salad . Sprinkle some herbs and salt on top .
Serve hot with Smile . It makes a great starter.

Vegetable and Oats Idly with Green Chutney

Prep Time : 15 Mins
Cooking Time : 7 mins


Ingredients :
 Plain oats (1 Cup)  ( roasted and grounded in Grinder)
Finely chopped Spinach (1 Cup)
Finely chopped Onion
Grated carrot (1/2 Cup)
Suji (1/2 cup)
Hung Curd ( 1 Cup )
Mustard Seeds
Curry Leaves (6-8)
Coriander (10-15)
Finely Chopped Green Chillies - 2
Salt to Taste
Red chilly powder - 1/2 table spoon
Hing -pinch
Turmeric powder -- 1/2 table spoon
Olive Oil (2 table spoon)
Eno or Editable Soda
Watre for Mixing
Idly plates (Micro friendly )

Preparation :
Roast Oats in Wok and grind it in a grinder as a powder .
Mix grinded Oats , suji , curd in a big bowl and keep aside
Heat oil in a pan and when hot add mustard seed , curry leaves , chopped spinach , onions , carrot , green chillies and saute till it reduce and cooked
mixed sauted vegetable in above mixture in a bowl add red chilly powder .
add water and make it as a idly batter ( not too runny ).
Grease Idly plates with some oil and pour idly mix

For Chutney :
Coriander - bunch off
Tomatoes : 2 red
Cumin Seeds - 15 -20
Salt to taste


For Cooking
For Chutney : Mix all ingredient into to grinder and Grind.
Set Microwave for 5-7 mins and place idly plates .