Hello Friends,
                I m back with my new 10 recipes:
 1) TRIPLE SCHEZUAN RICE
 2) DAL VANGI/DUPLICATE VANGI
 3) PANEER SANDWICH
 4) IRISH COFFEE(WITHOUT ALCOHOL)
 5) TRI COLOUR LASSI
 6) CHOCOLATE MOUSSE
 7) KADHI & Phunke (Maharashtrian dish)
 8) VEG BURGER
 9) CHOCOLATE CAKE
 10) MANGO HALWA CAKE

TRIPLE SCHEZUAN RICE

Ingredients

For The Rice

3 cups cooked rice
1 tsp finely chopped garlic

1 tsp finely chopped ginger

1/2 cup sliced onions

1/2 cup sliced capsicum
1/2 cup chopped spring onions

1/2 cup shredded cabbage
1/2 cup thinly sliced carrots
4 tsp schezuan sauce

2 tsp chilli sauce
2 to 3 drops red food colour 

1 tbsp of water
salt to taste

For the Gravy
1 tbsp oil
2 tsp finely chopped garlic
1 tsp finely chopped ginger
2 tsp schezuan sauce

1 tsp sliced onions

1 tsp sliced capsicum
1 tsp finely chopped spring onions 

1/4 cup shredded cabbage
1 tsp soya sauce
1 tsp tomato sauce
1 to 2 drops orange-red food colour
1 tbsp of water
a pinch of sugar
salt to taste
1 1/2 tbsp corn flour dissolved in
1 cup of water

For fried noodles

1 cup boiled noodles
2 tsp corn flour
oil for frying

Method :

For the rice

Firstly make par boil rice by adding some food colour and salt.
Heat the oil in a deep pan till it smokes, add the garlic, ginger, then add onions, capsicum, cabbage and carrots and sauté on a high flame for 2 more minutes.

Add the schezuan sauce, rice, spring onions, toss well and sauté on a high flame for another minute. Keep aside.

For the gravyHeat the oil in a deep pan till it smokes, garlic, ginger and sauté on a high flame for a few seconds.

Add the onions, capsicum and cabbage, and sauté on a high flame for another minute.

Add 1½ cups of water, soya sauce, tomato sauce, schezuan sauce, orange-red food colour, spring onions, salt and corn flour paste, mix well and simmer for another 2 minutes or till it thickens. Keep aside.

For fried noodles:

Boil water by adding some salt and 2-3 drops of oil, then make a par boil noodles.

Then sprinkle some corn flour and deep fry the noodles

How to serve
place the rice then pour the hot gravy in the centre of each plate, spread ½ cup of fried noodles over the gravy and serve immediately.

DAL VANGI/DUPLICATE VANGI

Ingredients

Cover:

2 cup Besan (Chickpea flour )

1/2  cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder

 pinch of hing

1 cup moong dal

2-3 green chillies

1 tsp garlic

1 tsp cumin seeds

 2 tsp Coriander
2 tsp Oil

Stuffing:
4-5 medium onion, finely chopped

1tsp Poppy seeds(roasted)
5 Garlic cloves

1 inch Ginger
1/2 cup grated dried coconut,

 2  tsp of coriander
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp red chilli powder

1 pinch hing

2 tsp Garam Masala
4 tsp oil

Salt to taste 

METHOD:

For Cover:

 Soak moong dal for 2-3 hours, then drain all the water from the daal, add green chilli, ginger garlic, coriander and salt, then grind  to a paste               

Mix cumin powder, salt, hing, red chilli powder, turmeric powder into besan, and make a dough like a chapati dough.

Then roll a thick circle shape puri of besan, then stuff a moong dal paste and make a shape modak as shown in the image.

Sprinkle some oil in the steamer rack and arrange this stuff modak.Place the rack in the steamer, cover and steam for 15-20min. 

Then cut the modak into 4 pieces and keep aside.

For Stuffing:

          Heat 4tsp oil, add cumin seeds, hing and ginger-garlic, sauté onion until nicely brown. Add poppy seeds, grated  coconut, red chilli powder, garam masala add salt. Mix nicely, then add coriander. Then add the piecies of modak and mix well, then cover it and again heat for next 5-7min.  Garnish with coconut. And sever it hot.

PANEER SANDWICH

Ingredients:

1 cup paneer

2 tsp butter

1 tsp cumin seeds

1 large onion chopped very fine

2 green chillies chopped very fine

2 medium tomatoes chopped fine

2 tsp schezwan sauce

1/2 tsp red chilli powder (optional)

Salt to taste

8 slices fresh, soft sandwich bread of your choice

Butter

Preparation:

Heat a pan on a medium flame and add the butter to it. Allow to melt and then add the cumin seeds. Add the green chillies and onion. Fry till the onion is soft.

Add the tomatoes, red chilli powder, schezwan sauce and salt to taste. Stir well. And Cook for 2 min.

Add the paneer and mix well. Stir fry for 3-4 minutes and then turn off gas. Allow to cool a little.

Spread butter on bread slices, apply tomato sauce on both bread slice and then spread a paneer mixture

Top with another buttered slice.

Grill or toast the sandwich till crispy and golden.

Serve hot with tomato ketchup or a chutney  of your choice.

IRISH COFFEE(WITHOUT ALCOHOL)

Ingredients

1 cupful of strong, hot, black coffee 

with sugar and 2-3 drops of lemon juice

1 tsp sugar

1 tsp lemon juice

2 tsp double cream or whipped cream

Preparation method

Take a glass apply some lemon juice on the top edge of a glass and deep in a sugar then pour enough of the coffee to fill it just over half way.

Slowly pour a thick layer of double cream, whipped cream, on to the top of the coffee so that it floats on top.

TRI COLOUR LASSI

Ingredients

2 1/2 cups chilled Yogurt

1/2 cup Sugar

Fresh cream (optional)

3 tsp strawberry crush

3 tsp mango crush

3 tsp kiwi crush

For garnishing:

4-5 pieces of strawberry

2 pieces  of kiwi

Method
Blend together yogurt, fresh cream and sugar  for two minutes in blender. Then divide it into 3 equal parts, mix strawberry crush in one part of yogurt mixture, then in another, kiwi crush, and finally add mango crush Then in glass first pour mango yogurt, then put a kiwi slice and add kiwi yogurt, then a slice of strawberry then add strawberry yogurt . serve chilled.

CHOCOLATE MOUSSE

Ingredients

1 ½ cup chocolate, melted

2tsp sugar

1/2 cup Fresh cream

1/2 cup Whipped cream

2 eggs

Method

Mix the chocolate with the egg yolks and butter. Whisk the egg whites and fresh cream then whisk in the sugar until the mixture is shiny and stiff.

Fold the two mixtures together. Divide between 4 glasses garnish with whipped cream and chill until set.

KADHI & Phunke (Maharashtrian dish)

KADHI

Ingredients:

 2 Cups yogurt

 4 tsp Besan

2tsp Ginger garlic paste
2 Green chillies, chopped
Salt To Taste
chopped Corianders leaves
2 tsp Oil
Seasonings:

 1/4 tsp Cumin seeds 

1 Pinch Asafoetida

1/2 tsp black pepper

2 cloves
1/2 tsp Cinnamon
Few Curry leaves
Preparation:

Beat the yogurt and add two cups of water. Add the besan, salt and mix well.

Heat oil in a deep pan, add all seasonings. Fry until they splutter.

Add yogurt mixture on slow heat, then add curry leaves and stir continuously.

Garnish with coriander leaves.

Phunke

Ingredients:

 2 cups Chana daal

 1 cup moong daal

 1 cup urad daal
2tsp Ginger garlic Chopped
2 Green chillies, chopped
Salt To Taste
chopped Corianders leaves
Method:

Wash 3 dals and fill enough water in daal bowl to cover deep. Soak overnight.

Next morning, drain all the water from the daal, add green chilli, ginger garlic, coriander and salt, then grind  to a paste.

Make  a shape of Tikki, patties, shown in the image or as per your choice.

Then boil a pan of water with a steaming pot on top. Oil the steaming pot to stop sticking. Place a tikki into the steamer and steam for 10-15min

Then mix the Tikki in Kadhi and eat it hot. 

VEG BURGER

Ingredients

4 Bread buns

2 medium Potatoes, boiled and mashed

1/2 cup boiled Green peas

1/2 cup Boiled corn

1 tsp red chilli sauce

Pinch of chat masala

1tsp garlic paste

1/2 tsp  Ginger, chopped

Slice of onion, tomato and cucumber

Salt to taste

1/2 cup Refined flour (maida)

2 tsp Bread crumbs

Oil

Method

Mix together boiled corn, boiled green peas, mashed potatoes, ginger, garlic, chilli sauce, chat masala, refined flour, salt and mix well. Divide the mixture into four equal portions and shape each portion into a round Pattie, then coat each Pattie with breadcrumbs. Heat sufficient oil in a pan and shallow fry the patties on medium heat until golden brown. Drain and place them on an absorbent paper. Apply butter on bread buns, put the vegetable Pattie in between the bread buns, top with a slice of onion, tomato and cucumber spread some mayonnaise and tomato sauce  and serve immediately. 

 

CHOCOLATE CAKE

Ingredients

1 cup maida(Self raising flour)

2 tsp baking powder

3-4 tsp Cocoa powder

1 cup butter

1 cup icing sugar

1/2 cup milk(If needed)

4 eggs (for eggless cake add 400gm condense milk)

Vanilla essence1 teaspoon

Method
Preheat oven to 180 º C. Grease cake tin. Sieve self-raising flour with baking powder and cocoa powder.

Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Mix the eggs(for eggless mix the condense milk).

Mix the flour, cocoa, baking mixture two to three spoons at a time.

Add some milk to make a smooth batter.

Lastly mix in vanilla essence.

Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes. 

MANGO HALWA CAKE

 I thought this recipe because, my husband don't like cake so I made this halwa cake on his birthday.

Ingredients

1 cup sooji (semolina)
¾ cup sugar
1½  cup whole milk
4 tsp ghee

5 tsp mango pulp
½  tsp cardamom powder(elaichi)
1tsp almonds, cashew nuts and pistachio

Garnish
2 tsp cashew nuts

2 tsp almonds

2 tsp pistachio

Method:

Heat ghee in a deep pan.

Add semolina and heat for few minutes with constant stirring in low-medium heat.

Add milk. Mix well and heat until you get desired consistency.
Add sugar, mango pulp, almonds, cashew nuts and pistachio. Heat few more minutes in low-medium heat.
Add cardamom powder and heat few seconds in medium heat.

Then make a heart shape of halwa.

And garnish with cashew nuts, almonds and pistachio .

Serve either hot (preferred) or cold

Delicious Recipes

PUDACHYA VADYA

Ingredients:
Cover:

         1 cup Besan (Chickpea flour )

         1/2  cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder

          pinch of hing

         2 tsp Coriander
2 tsp Oil
 Stuffing:
4-5 medium onion, finely chopped

        1tsp Poppy seeds(roasted)
5 Garlic cloves

         1 inch Ginger
1/2 cup grated dried coconut,

         2  tsp of coriander
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp red chilli powder

         1 pinch hing

         2 tsp Garam Masala
4 tsp oil

        Salt to taste 

For Stuffing:

          Heat 4tsp oil, add cumin seeds, hing and ginger-garlic, sauté onion until nicely brown. Add poppy seeds, grated  coconut, red chilli powder, garam masala add salt. Mix nicely, then add coriander.

For Cover:

         Heat 2tsp oil in a deep pan, add cumin seeds, 2 bay leaves, pinch of hing, ginger garlic paste, 1tsp red chilli powder 1/2 tsp turmeric powder, finely chopped Coriander and sauté for 2min. Add 1 cup of water. When  the Water starts boiling, add 1 cup besan(Chickpea flour ) then stir it continues to avoid lumps. Cover it for 10-15 min with wet maslin cloth. Then take a transparent plastic bag and  cut it from the side, apply some oil to both the side, then place the besan mix into the bag and cover it from another side of bag and roll it like a medium thin roti, then spread a thin layer of stuffing mix properly on it and fold from both the corner into the middle side and spread some coriander, grated coconut and poppy seeds and cut it into even pieces and serve hot.

SCHEZWAN GARLIC BREAD

Ingredients:

• 1 French loaf - slice the loaf in 2 cm 
• 4 tps butter
• 6 cloves Minced Garlic
• 2tsp schezwan sauce
• Dried Oregano   

Method:

• Apply butter and schezwan sauce (keep aside around 2 tsp of butter) on all of slices.
• Melt butter in a small pan add minced garlic and cook it for 3min.
• Finely spread the butter mixture on bread and then sprinkle some oregano.
•  Toast the bread slice in an Oven approx 5-6 mins. 
• Garlic Bread is ready.

VEGETABLE HOT DOG

Ingredients:

Hot dog buns 3

For Roll:

1 tsp Spring onions, finely chopped

2 tsp steam sweet corn

2 tsp grated paneer (optional)

1 tsp Refined flour (maida)

10 French beans, finely chopped

1 medium Carrot, finely chopped

1/2 cup cabbage, chopped

1/2  tsp chat masala

1/2 tsp baby corn (optional)

1 tsp Garlic, finely chopped

1 inch piece Ginger, finely chopped

 2 slice of cucumber and tomato.

1/2 tsp red chilli powder

1/2 tsp Light soy sauce

1 tsp tomato sauce

1 tsp butter

1 tsp oil

Salt to taste

Method:

Apply butter and tomato sauce on buns

For the filling:

Mix together potato, Spring onions,  steam sweet corn, paneer, French beans, Carrot, cabbage, chopped ginger garlic, chat masala red chilli powder, soya sauce.

Mix refined flour (maida), breadcrumbs and salt.

Shape potato mixture into cylindrical shaped.

Heat sufficient oil in a frying pan and sallow fry the cutlets.

Apply butter on the inside of the buns, apply tomato sauce place a cutlet on it and place one slice of cucumber and tomato, sprinkle some cheese and cover it.

And serve it hot.

ONION KACHORI

Ingredients:

For the dough:
2 cups Maida (Plain Flour)

1 tsp rawa(semolina)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions

1 tsp ginger garlic paste

1 tsp cumin seeds
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tbsp Chopped Coriander
2 tbsp Oil
Salt to taste
Oil for frying

       

Method

• To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
• Divide the dough into parts and keep them covered under a wet muslin cloth.
• For the onion filling heat oil in a pan.
• Add the cumin seeds, ginger garlic paste saunf, bay leaves, green chillies and onions and saute till the onions turn light brown in color.
• Add the coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into parts and keep aside.
• To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
• Place one portion of the filling in the centre of the rolled dough.
• Surround the filling with the dough by slowly stretching it over the filling.
• Seal the ends tightly and remove excess dough.
• Gently press the centre of the kachori with your thumb.
• Deep fry the kachoris in hot oil over a slow flame till golden brown.
• The kachoris should puff up like puris.
• These kachoris take a long time to be cooked in the inside too.
• Serve hot with tamarind chutney and tomato sauce.

VEGETABLE MOMOS

Ingredients:

1 cup Refined flour (maida)

10 French beans, finely chopped

1 medium Carrot, finely chopped

4-5 Fresh button mushrooms, finely chopped

2 Spring onions, finely chopped

1/4 cup Bean sprouts

1 tsp Garlic, finely chopped

1 inch piece Ginger, finely chopped

1 Green chilli, finely chopped

8-10  Black pepper, crushed

1/2 tsp Light soy sauce

1 tsp oil

Salt to taste

1 tsp Spring onion greens, chopped

1/2 cup cabbage, chopped

Method:
Mix the refined flour with five tablespoons of water and knead into a stiff dough.

Cover with a damp cloth and set aside for fifteen minutes.

For the filling:

Heat a pan add 1tsp oil then add ginger, garlic, green chilli  then add French beans, carrot, mushrooms, spring onions, bean sprouts, cabbage, peppercorns, soy sauce, salt and fry it 10mins.

Divide the dough into sixteen equal portions and roll into small thin discs.

Place a spoonful of the vegetable filling in the centre of each disc and bring the sides together in the centre, pinching firmly together to form a dumpling.

Sprinkle some oil in the steamer rack and arrange the momos on it.

Place the rack in the steamer, cover and steam for eight to ten minutes, until the momos are cooked through. Transfer to a serving plate. Garnish with spring onion greens and serve hot with tomato sauce.