Sabudana Pancake

Ingredients

• Sago (sabudana) 1 cup
• Potatoes,boiled and grated 2 large
• Green chillies,chopped 2-3
• Fresh coriander leaves,chopped 2 tablespoons
• Cumin seeds 1 tablespoon
• Salt to taste
• Roasted peanuts,crushed 1/2 cup
• Pure ghee 4-5 teaspoons
• Potatoes,boiled and grated 2 large
• Green chillies,chopped 2-3
• Fresh coriander leaves,chopped 2 tablespoons
• Cumin seeds 1 tablespoon
• Salt to taste
• Roasted peanuts,crushed 1/2 cup
• Pure ghee 4-5 teaspoons

Directions

Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes. Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well. Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible. Make a few holes and put some ghee in the holes and also around the pancake. Flip over when the underside is light golden and cook till the other side is cooked equally golden. Serve hot with any chutney of your choice. 

Mutter Paneer with 1 tsp oil

Ingredients


400 gm Paneer ( 1pack)
3 cloves
1/2 inch cinnamon stick
1cup green peas
1 medium sized onion
1/2  cup tomato paste
1 tsp oil
2 tsp garlic paste
1 tsp ginger paste
1 tsp red chili powder
2 tsp garam masala
1 tsp turmeric powder
2 tsp cumin & coriander powder 
2 cups water
1/2 cup chopped cilantro
salt as per taste


Direction


1. Cut Paneer in to small cubes. Slice the onions. Make an onion paste by adding 1/2 cup of water.
2. Heat oil in a pan (if possible non-stick pan). Add the cinnamon and cloves.
3. Add onion paste to it. Let the water dry up.
4. Add ginger,garlic paste, red chili powder,cumin & coriander powder,salt and garam masala.
5. Stir it for few mins.
6. Add the tomato paste and the green peas and the rest of the water. 
7. Let it come to a boil.
8. Add Paneer and cover the pan and let it simmer for 5-10 mins.
9. Garnish with cilantro and its ready to serve.


Generally in mutter Paneer, Paneer are deep fried but in this I have not fried them as I wanted to use really less oil.
It can be made even without using 1 tsp oil.

Onion & Tomato Raita

Ingredients


2 cup plain yogurt
1 medium onion
1 small tomato
1 green chili
1 tsp cumin powder
2 tsp ghee
1/2 tsp mustard seeds
salt as per taste


Direction


1. Beat the yogurt to make it little smooth. Chop the green chili.
2. Finely chop the onions and tomato and mix them in the yogurt.
3. Add salt, cumin powder and chili to the yogurt.
4. Heat the ghee in a pan and add the mustard seeds to it.
5. When the seeds splutter turn of the heat and add it to the yogurt.
6. Mix it well and its ready to serve.


You can serve it with yummy paratha or rice biryani. Its easy and yummy.

Dudhi (lauki) chana nu shak

Traditional Dudhi Chana nu Shak with a twist

Ingredients

• 1 Medium size dudhi (peeled and diced) (Approx 2 1/2 cup)
• 1 cup chana dal
• 3 cloves garlic (crushed)
• 1 medium size Tomato (diced)
• a pinch hing
• salt to taste
• 11/2 tsp cumin-coriander powder
• a pinch turneric powder
• 2-3 green chillies (finely chopped)
• 1/2 tsp garam masala powder
• a pinch soda-bi- carb
• 2 tbsp oil
• 1/2 tsp mastard seeds
• 1/4 tsp cumin seeds
• 1 cup water
• Chopped coriander leaves for Garnish

Directions

1. Wash and Soak chana dal for 1/2 hour.
2. Heat the oil in the pressure cooker and add mustard seeds when they cracle add cumin seeds and hing.
3. Add diced tomato, garlic and green chillies and let it cook for 4-5 min. on medium heat. Slightly mash the tomato with the back of the serving spoon. Add termeric , salt, garam masala, cumin-coriander powder and mix.
4. Add diced dudhi ,chana dal, a pinch soda-bi carb and 1 cup of water. Mix well and put the lid with whistle.
5. Cook for 3-4 whistle and let the pressure cooker cool down for 15-20 min.
6. Open the cooker. Slightly mash the dudhi to thicken the greavy. If the gravy is still watery put the cooker back on high heat but do not put the lid.
7. After 4-5 min check the consistency if it is thick enough then turn off the gas.
8. Garnish with chopped fresh coriander leaves.
9. Serve with chapati/ puri / roti / Bhakhari / Parantha.

Red Velvet Cupcakes

Ingredients
2 eggs
1 1/2 cups of sugar (375 ml)
1 1/2 cups canola oil (375 ml)
1 cup of plain yogurt (250 ml)
2 tablespoons red food coloring (30 ml)
1 teaspoon vinegar (5 ml)
1 teaspoon vanilla extract (5 ml)
2 1/2 cups of flour (625 ml)
1 tablespoon cocoa (15 ml)
1 teaspoon baking soda (5 ml)
1 teaspoon salt (5 ml)
Icing
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

Direction

Red Velvet Cupcakes
Preheat oven to 350 °F (180 °C).
In a food processor, mix the eggs with the sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. Blend until just incorporated.
Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Icing
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.Spoon a dollop of cream on the cupcakes.

Mexican Hot Cocoa

It's not a real party without chocolate! 


Ingredients


2 cups evaporated milk
1/2 cup whole milk
1/2 cup chocolate liqueur
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ancho chili powder
10 cinnamon sticks
1 dried red chile
2 1/2 oz bittersweet chocolate, broken into pieces
1/4 cup heavy whipping cream


Direction


Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 tsp of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chili and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 tsp cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa each into 8 teacups; top each with 1 tbsp whipped cream and garnish with a cinnamon stick.

Pound Cake

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plain yogurt, at room temperature
1 teaspoon pure vanilla extract


Directions
Preheat the oven to 350 degrees F. Grease and flour 9 x 13 cake pan. 
Cream the butter and granulated sugar in the bowl with the an electric mixer for about 5 minutes, or until light and fluffy. 
With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. 
In another bowl, combine the yogurt and vanilla.
Add the flour and yogurt mixtures alternately to the batter, beginning and ending with the flour. 
Pour the batter in the pan, smooth the top, and bake for 30 to 40 minutes, until a cake tester comes out clean.
When the cake is done, let it cool for 10 minutes. Take it out of the pan, place it on a baking rack and allow it to cool completely. 

Vegetarian Frittata with Feta

Ingredients


3 eggs
6 egg whites
1/4 tsp black pepper
1 tbsp fresh basil,minced
2 tsp olive oil
1 garlic clove,minced
1 medium onion diced
1 yellow or orange bell pepper,seeded and chopped
1 zucchini,sliced
2 cups spinach,chopped
1 oz feta cheese,crumbled
1 cup chopped tomatoes


Direction


Whisk eggs,eggs whites,black pepper and basil in a bowl untill frothy,set aside.
Preheat the oven broiler.
Heat olive oil in a medium oven proof skillet over medium heat.
Add garlic and onion and saute until softened. Add bell pepper and zucchini and saute until softened.
Add spinach and fold until wilted.
Pour the eggs over the vegetables and fold to combine.
Cook over medium-low heat,without stirring,until the eggs are mostly set.
Sprinkle feta over frittata and broil until the cheese melts.
Garnish with tomatoes.

Croissant Scramble

Ingredients

1 butter croissant
   vegetable oil
2 tbsp chopped green pepper
2 tbsp chopped red bell pepper
1 tbsp chopped onion
3 large eggs
1 tbsp heavy cream
1 tbsp chopped mushrooms
salt anad pepper
1 1/2 slice tomato
3 slices avacado


Direction


Using a 3 inch cookie cutter,cut a hole in the middle of the croissant. Set aside
Heat a medium saute pan over medium heat. Add enough oil to coat the pan.
Add peppers and onion and cook until slightly tender, about 5 mins.
Whish eggs and cream until fully blended. Add eggs to the pan and cook,stirring often,until no longer runny. Just before the eggs are finished, add mushrooms and salt and pepper to taste.
Place the 3 half-moon slice of tomato,standing up,along the back of the hole in the croissant.
Place the 3 slice of avocado,standing up,in front of the tomato.
Fill the hole with the eggs.
Serve hot.

Stuffed Potatoes

Ingredients


4 Potatoes, medium sized
1 cup Grated Cottage cheese (paneer)
2 tbsp Oil 
2 tbsp Chopped cilantro
2 Green chillies, chopped
10 Raisins 
Salt to taste
1/2 Sliced Onion
Tomato puree 2 cups
2 tbsp Green chutney
Red chilli powder 1/2 teaspoon
2 tbsp Kitchen king masala
1tbsp Sugar
1 cup Milk




Direction


1. Peel and cut into half each potatoes. Wipe dry.
2. Heat sufficient water in a kadai and boil potatoes till they are little tender not to tender that they start breaking. Will cook them later with the gravy. Drain onto an absorbent paper and set aside to cool.
3. Scoop out the middle of each half potato. discard that. 
4. Mix paneer, coriander leaves, green chillies, raisins and salt in a bowl. Stuffed the mixture in each potato. 
5. Heat oil in a kadai. Add onions to it and saute thill they are softened and pinkish. Take them off the heat.
6. Make a paste of the tomato puree, onion, milk and green chutney in the blender
7. Add it back to the kadai. Add kitchen king masala, salt, sugar and red chilli powder. If the paste is too thick you can add more milk or water.
8. Cook for three to four minutes. 
9. Add stuffed potatoes to this gravy and cook on really low heat for 10-15 minutes till the potatoes are fully cooked. Keep an eye on it, it can take more or less time to cook depending on the potatoes.
10. Serve hot with paratha.