Apple Muffin Recipe
Ingredients
> 2 cups Maida
> 2 tsp Baking Powder
> ½ cup powdered Sugar
> ¼ tsp Nutmeg Powder
> ¼ tsp Cinnamon Powder
> ¼ tsp Salt
> 1 cup Milk
> 1 Egg
> ¼ cup Butter (melted)
> 1 Apple (cored, peeled & chopped)
How to make:
Preheat oven to 400 °F.
Butter 12 muffin cups.
Sift maida, baking powder, sugar, nutmeg powder, Continue reading
Lauki ki Barfi Recipe
Try this Navratri-special recipe today!
Ingredients:
4 cups grated bottle gourd (lauki/ doodhi/ghia)
1 cup milk
2 cup sugar
250g khoya (thickened milk)
1tbsp chironjee (sunflower seeds)
1tsp magaz (melon seeds)
Procedure:
Boil the grated gourd Continue reading
Balushahi Recipe
Ingredients:
6 cups Maida
8 cups Sugar
3 cups Water
1 tsp Soda (bicarbonate)
1/2 cup Pistachios
Ghee for frying
2/3 cup Ghee (for adding in maida to make dough)
Procedure:
Mix maida, soda, and 2/3 cup ghee to make stiff dough.
Roll out small balls from this dough.
Heat ghee and fry these balls till it turns brown.
Prepare sugar syrup of two thread consistency.
Dip fried balls in sugar syrup.
Drain the excess syrup.
Adorn with pistachios.
Balushahi is ready to be served!
Chettinad Chicken Recipe
Ingredients
• 1 kg Chicken (washed and chopped into fine pieces)
• 3/4 inch Ginger
• 2 tsp Ginger-Garlic paste
• 1½ tsp Black Peppercorns
• 1½ tsp White Poppy seeds
• 2 tsp Coriander Powder
• 1 tsp Cumin Seeds (Jeera)
• 2 twigs of Curry Leaves
• 1 tsp Turmeric Powder
• 4 Onions (medium-sized)
• 2 tsp Fennel Seeds (Saunf)
• ¾ cup Tomatoes (chopped)
• 4 Green Chilies
• Salt to taste
• 2 tsp of Kalpasi (optional)
Preparation Directions:
Smear the chicken pieces with turmeric powder and salt.
Now heat the oil in a large pan.
Add cumin seeds, fennel seeds, black peppercorns, poppy seeds, green chilies, and curry leaves and if available Kalpasi to it.
Sauté and take out the spices. Keep it aside.
Now add finely chopped onions and ginger-garlic paste in the remaining oil.
Fry till the onions turn golden brown.
Now add tomato, coriander powder, sauted spices and chicken to the above.
Add salt according to taste and fry the mixture for another 5 minutes.
Put the lid and let the chicken cook for about half an hour.
The gravy would turn almost dry. Occasionally add little water, if required.
When the chicken becomes tender, put off the flame.
Chettinad Chicken is ready to serve.
Kesar Murg Recipe
Ingredients:
6 boneless Chicken Pieces
1 1/2 tsp Garlic paste
3 Onions (paste)
1 tbsp Ginger paste
4 tsp Cashew nut paste
½ tsp Saffron (dissolved in a little milk)
1 cup Curd
1 tsp Coriander Powder
2 Bay Leaves
½ tbsp Green Cardamoms
½ tbsp Whole Garlic cloves
¾ cup Cream
½ cup Oil
1 tsp White Pepper
1 tbsp Chilli Powder
Salt as per taste
Procedure:
Heat oil in a heavy bottom pan, fry whole garam masala.
Also add onion, ginger and garlic paste. Fry for 3-4 minutes.
Now add coriander powder and cashew paste and fry for 2 more minutes.
Now add chicken, pepper, salt, curd, saffron and chilli powder.
Mix well and lower the flame for 30 minutes.
Serve hot.
Banana French Toast Recipe
Ingredients
8 Bread Slices
2 ripe Bananas
1 cup Flour
2 tsp Vanilla
2 tbsp Sugar
½ cup Milk
½ stick of Butter
Powdered Sugar (to taste)
How to make Banana French Toast
Combine flour, bananas, sugar, and vanilla in a blender. Blend until the mixture turns smooth.
Mix in sufficient milk to attain a mixture of a good consistency.
Heat butter in a pan. Dip a bread slice into the mixture and fry in butter on both sides until brown.
Remove the cooked bread slice from the pan and place on tissue paper to absorb excess fat.
Sprinkle powdered sugar on the bread slice.
Repeat the process with the other bread slices and banana mixture.
Brown Bread Recipe
Ingredients
250 g Whole Wheat Flour
10 g Fresh Yeast
3/4 tsp Sugar
1 tsp Butter
3/4 tsp Salt
Warm Water
How to make Brown Bread
Take the flour and sieve it.
Add sugar, yeast and a little warm water to the flour and wait for 5 minutes.
When bubbles start erupting, add butter and salt to the mix and make a soft dough by adding some warm water. Knead it for 2 minutes and keep it aside for approximately 20 minutes.
After 20 minutes, work on the dough again, for a few minutes and give it the shape of a loaf.
Press it in the greased loaf tin.
Wait for 25 minutes and then bake the bread in oven for 10 minutes, at a temperature of 200 degrees C.
Reduce the temperature to 150 degrees C and further bake it for 15 minutes.
Your brown bread is ready.
Gujiya Recipe
Ingredients
1 kg Khoya
500 gms Sugar
500 gms Maida
200 gms Almonds, chopped
6 tbsp Cooking oil
3 tbsp Raisins
200 ml Water
Green Cardamom seeds (mashed)
How to make Gujia
Combine maida with 6 tbsp of oil using your fingers.
Make soft dough and knead it lightly. Add water if needed.
Cover with a wet cloth and leave aside.
In a frying pan, deep-fry the khoya till it gets light brown.
Add chopped almonds, cardamom powder, sugar and raisins and mix well.
Fry again for few minutes. Allow the mixture to cool.
Prepare a small chapati from the kneaded dough. Make sure the dough is not rolled to make too thin or too thick chapattis.
Stuff half of the chapati with the khoya mixture.
Fold and draw the edges of chapati inwards to close.
On slow fire, deep-fry the gujia till it turns golden brown.
Take out them out of the frying pan using a sieve and drain the oil properly.
Store them in an airtight container.
Repeat the procedure with the remaining dough.
Kesar Peda Recipe
Ingredients:
500g Soft white milk fudge (khoya)
300gms sugar powdered
Half tsp cardamom powder
1 tsp cardamom seeds semi crushed
1tbsp slivered or crushed pistachios
A few strands of saffron
1tbsp warm milk
2 drops saffron colour (optional)
Procedure:
Dahi Gujiya Recipe
Ingredients:
1 cup husked black gram lentil (urad dal without skin)
1 tsp Salt
Half tsp baking powder
Oil for deep frying
2 cups thick fresh yoghurt
2 tbsp Sugar
Dahi wada masala
1/2 tsp Red chili powder to taste
2 tbsps cumin seeds
2 tbsp Coriander seeds
One-fourth tsp black salt
1tbsps Chat masala
For the stuffing:
2 piece of ginger
2-3 green chilies
Chopped coriander leaves
2 tbsp raisins
1tbsp Cudpahnut (Chironji/ Chiroli)
2 tbsp grated coconut
To serve:
Sweet Tamarind chutney
Procedure:
Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter.
Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.
Finely chop the green chillies, coriander and Continue reading
Masala Mathri Recipe
Ingredients:
2 cup all purpose flour
1/2 cup wheat flour
1 tsp dry fenugreek leaves (crushed between palms)
1 tsp black pepper powder
1 tsp coriander seeds (coarse powder)
1 tsp fennel seed (coarse powder)
1 tsp cumin seed (coarse powder)
1/4 tsp asafetida
Salt to taste
2 tbsp ghee (Clarified butter)
Warm water for dough
Procedure:
Sieve together all purpose flour, wheat flour and salt.
Take a big mixing bowl, add all purpose flour mix along with black pepper powder, crushed fenugreek leaves, coriander seeds, cumin seed and asafoetida.
Mix all the ingredients well and add smoking hot ghee to it.
Mix them well and with the help of lukewarm water make stiff dough. Cover it and rest for 15 minute.
Knead it slightly and make small balls from the dough.
Roll them into small thick poories. Pierce them with the help of a fork.
Fry them in hot oil on medium flame till golden brown in colour.
Drain them on paper towel.
Serve with hot tea or coffee.
Puran Poli Recipe
Ingredients
> 1/2 kg Maida (All purpose flour)
>1/2 kg Lentil (Gram dal)
> 1 tsp Cardamom powder
> 1 tsp Ghee
> 1/2 kg Jaggery
> 100 ml Oil
> Salt to taste
How to make
Wash and boil the lentil with water and 1/2 tsp salt till it becomes soft.
Cool slightly and strain the dal using a strainer.
Add cardamom powder and jaggery and grind to make fine paste.
If the paste is sticky, keep it on fire to dry up completely. This is puran.
Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard.
Add oil and knead the maida again till oil gets absorbed.
Prepare equal number of balls from maida and puran.
Roll out maida balls to make small pooris.
Stuff these pooris with puran ball.
Roll them again into balls.
Roll out to make chapatis. It is called poli.
Heat a griddle and roast each poli.
Apply ghee on both sides when done.
Serve with hot cup of tea.
