Month: February 2018

Chinese Pakoda (चाइनीज पकोड़ा) –Street Food From Mumbai –Cabbage Pakora–Vegetables Pakoda

Ingredients –

  • Sliced Capsicum / bell pepper (you can use any color of capsicum)
  • Shredded cabbage
  • Onions thinly sliced (optional)
  • Chopped Green chilli (optional)
  • Spring onions (Finely chopped)
  • Carrot (Finely chopped)
  • Corn  flour / Corn starch – 1/2 cup.
  • Semolina (Suji) – 1 tbsp.
  • Salt to taste
  • Food color red – (optional)
  • Ginger – garlic paste or crushed –1 tbsp.
  • Red chilli  sauce or green chilli paste (as per your taste)
  • Vegetable Oil for deep frying
  • Soya sauce – 1 tbsp.
  • Vinegar – 1 tbsp.
  • Baking soda – 1/2 tsp

Method –

  1. Add all the ingredients into a bowl and with the help of water prepare the dough.
  2. Dough should be thick enough so that the vegetables are coated evenly.
  3. Adjust salt if needed and keep aside for 10 minutes.
  4. Heat Vegetable oil in a pan /kadhai on medium heat.
  5. Take small portion of the dough and gently drop in hot oil.
  6. Keep stirring and fry on a medium heat until it turns light golden in color.
  7. Once ready, transfer fried Pakoras to a kitchen or absorbent tissue.
  8. Repeat the same for rest of the dough.
  9. Chinese Pakora is ready, serve hot with chutney and tomato sauce.

Holi Special (होली स्पेशल)- Chena / Paneer Rolls– Indian Sweets- Festival

Ingredients –

  • Mawa / khoya for stuffing
  • Yellow Food color (optional)
  • Sugar as per your taste
  • Chena (Paneer) – 1 cup
  • Cardamom powder (optional) – 2 pinch

Method –

  1. Put Mawa/khoya on the plate, add sugar(as per your taste) and  food color.
  2. Using your hand press for 5-6 minutes until it becomes completely smooth.
  3. Take small portion of khoya in your hand and shape them into oval shape.
  4. Khoya Stuffing is ready.
  5. Prepare all khoya stuffing in same way.
  6. Put the chena /paneer on the plate.
  7. Using your hand press for 5-6 minutes until it becomes completely smooth.
  8. Take small poison of chena on your hand and flatten.
  9. Place the khoya stuffing in the chena and cover.
  10. Chena roll is ready, prepare all in same way.
  11. Heat a pan on medium heat.
  12. Add 1 cup sugar(as per your taste) 1 1/2 cup of water into the utensil and let it boil.
  13. When chasni starts boiling, put chena rolls in boiling chashni.
  14. Cover and cook for 5 – 7 minutes on high heat.
  15. After 5-7 minutes, open the lid.
  16. Flip the chena rolls, cover and cook for another 5-7 minutes.
  17. After 15 min, turn off the heat.
  18. Once ready, let it cool down.
  19. Take them out in a strainer to drain extra sugar syrup.
  20. You can garnish with pistachios  (Pista) and saffron.
  21. You can store in the refrigerator for almost a week.
  22. Chena / Paneer Rolls  are ready to serve…

Baby Corn Manchurian- Indo Chinese Style –How To Make Spicy Chilli Baby Corn Manchurian

Ingredients-

  • Baby Corn – 10-12 (cut into two pieces).
  • Salt to taste.
  • Black pepper powder – 1/2 tsp.
  • Ginger garlic paste – 1 tbsp.
  • Red Chilli sauce – 1 tsp (as per your taste).
  • Maida/all purpose flour – 2 tbsp.
  • Onion (chopped)– 1/2 cup
  • Capsicum into cubes or length wise as per your wish.
  • Corn Flour (optional)– 1 tsp (dissolve in 1/2 cup of water)
  • Chilli Sauce as per your taste
  • Tomato sauce – 1 tbsp.
  • Soya sauce –1 tbsp.
  • Vinegar –1 tbsp.
  • Chopped garlic – 1 tsp
  • Vegetable oil as needed
  • Spring Onion (chopped)- 1/2 cup

Method

  1. Take a bowl, add baby corn,  salt, red chilli sauce , Black pepper powder, ginger garlic paste, corn flour, maida and with sufficient water and mix well.
  2. Batter is ready, cover and keep aside for 15- 20 min.
  3. Heat vegetable oil into the pan/ kadhai on medium heat.
  4. Deep fry coat baby corn until golden brown and keep aside.
  5. Fry all baby corn in same way.
  6. Heat vegetable oil (1 tbsp) into the other pan /kadhai on medium heat.
  7. Add chopped garlic, onion and fry till onion turns transparent.
  8. Add capsicum and fry for a minute.
  9. Add tomato sauce, vinegar, Soya sauce and Chilli Sauce (Use more if you need)
  10. Salt to taste, a pinch of Black pepper powder and mix well.
  11. Cook for 1-2 minutes.
  12. Add fried baby corns and Stir well, till you get baby corns covered in
    this sauce evenly.
  13. Turn off the heat, add spring onion and mix well.
  14. Crispy Baby Corn Manchurian is ready to serve…

Jaggery (Gur) Khoya Gulab Jamun(गुड़ खोया गुलाब जामुन)-How to make Gulab Jamun- Sugarfree

Ingredients –

  1. Khoya or mawa (crumbled) – 1 cup
  2. Paneer / cottage cheese (crumbled) – 1/2 cup
  3. All purpose flour / maida – 1 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Baking powder – 1 tsp.
  7. Vegetable oil / ghee for frying.
  8. Jaggery (Gur) – 1 cup (as per your taste)
  9. Milk  for prepping the Khoya Gulab Jamun dough

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • With help of milk, prepare soft dough.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Add Jaggery(Gur), cardamom powder and 2 cups of water into the kadhai / Pan on medium heat.
  • Let the Jaggery(Gur) dissolve in the water completely.
  • Keep the chasni  gooey in texture, don’t make it too thin.
  • Once Jaggery(Gur) chasni is boiled, turn off the heat.
  • After 20 minutes, knead the dough once again.
  • Take small amount of dough, roll the dough into round shape.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a Pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the Gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in warm Jaggery(Gur) chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Jaggery(Gur) Khoya Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  • Jaggery (Gur) Khoya Gulab Jamun is ready.

M&M’s Chikki (बस 5 मिनट्स में बनाये चिक्की )- Gems Chikki For Kids- Bars- Brittle

Ingredients –

  • M&M’s (as per your choice) – 1 pack
  • Sugar – 1 cup

Method –

  1. Take a tray, cover with  aluminum foil.
  2. Spread the gems over the aluminum foil and keep aside.
  3. Heat a pan on medium heat.
  4. Add 1 cup sugar and little water.
  5. Keep stirring until dissolved.
  6. Cook until it turns light golden color.
  7. Turn off the heat.
  8. Pour it over the tray of gems.
  9. Keep it in fridge and let it cool down completely.
  10. Break them into pieces and store them in an air tight container.
  11. M&M’s chocolate chikki is ready.

फ्रेश नारियल / खोपरा बर्फी -Coconut Barfi–Nariyal Barfi–Kobbari Mithai

Ingredients –

  • Fresh Grated coconut
  • Sugar – 1/3 cup (as per your taste)
  • Green cardamom powder – 1/2 tsp
  • A tray covered with Aluminum foil

For Garnishing –

  1. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

Method –

  1. Heat a pan, on a medium heat.
  2. Cut coconut pieces into small pieces into the mixer jar & make a fine powder.
  3. Add coconut powder, sugar and cardamom powder into a pan.
  4. Keep Stirring constantly, let the sugar dissolve completely.
  5. Mix and begin to heat on a low heat.
  6. In a few minutes, the sugar will begin to dissolve.
  7. When the coconut burfi is almost done, the mixture will start leaving the sides of the pan and you will also see foamy bubbles rise from it.
  8. Keep stirring for 3-4 minutes so it doesn’t burn..
  9. Cook until all the sugar water is absorbed and begins to smell good.
  10. Turn off the heat.
  11. Immediately, pour this hot mixture into the tray and spread it evenly.
  12. Pour the mixture and then spread it evenly.
  13. Let it cool down for sometime, so it can settle down.
  14. Once coconut barfi  settled, cut it into pieces as per shape of your choice.
  15. Fresh Coconut Barfi is ready to serve.
  16. Store in the refrigerator for a week.