CREAMY PASTA

CREAMY PASTA

INGREDIENTS:

1. Penne Pasta: 1 cup boiled
2. Milk: 4-5 cups
3. All Purpose Flour: 1/2 cup
4. Butter: 1/2 cup melted
5. Oil: 2 Tbsp
6. Ginger: 1 Tsp chopped
7. Spring Onions: 1/2 cup
8. Bell Peppers: 1 cup chopped
9. Black Olives: 4-5 sliced
10. Seasoning: 1.5 Tbsp
11. Salt as per taste

METHOD:

1. Heat some oil in a pan and toss the boiled pasta in it. Add salt and mix well.
2. Now take another pan and boil milk till it becomes thick.
3. Slightly cook the All-Purpose flour in butter in another pan. Make sure it stays white only.
4. Now slowly add the boiled milk to it. Keep stirring so that no lumps are formed. Let the mixture boil so that it thickens.
5. Take one more pan and heat some oil.
6. Add Ginger, Spring Onions, Bell Peppers, Olives and other veggies of your choice and saute.
7. Add salt as per your taste.
8. Once the veggies the half cooked, add the boiled pasta to it and mix well.
9. Now slowly add the thickened milk to it.
10. Cook on medium flame for 4-5 minutes more.
11. Serve hot!!

MASALA PRAWNS

MASALA PRAWNS

INGREDIENTS:

1. Prawns: 20-25 pieces- washed, shelled and peeled
2. Onion: 1/2 cup
3. Tomato Puree: 1/2 cup
4. Ginger Garlic Paste: 1 Tbsp
5. Coriander Powder: 1 Tsp
6. Red Chili Powder: 1 Tsp
7. Turmeric Powder: 1/4th Tsp
8. Cumin Seeds: 1/2 Tsp
9. Garam Masala: 1 Tsp
10. Salt to Taste
11. Oil

METHOD:

1. Heat Oil in a pan and crackle cumin seeds in it.
2. Add Chopped Onions and saute till golden brown.
3. Add ginger garlic paste and mix. 
4. Now, add Coriander powder, red chili powder and turmeric powder to the mix.  
5. Cook for 1-3 minutes on medium flame.
6. Pour the tomato puree and add salt.
7. Cook again for a minute.
8. Finally add prawns to the pan and a little water.
9. Mix well and cook for another 10 minutes.
10. Sprinkle garam masala and mix again.
11. Cook for another minute and serve hot.

MANGO SHAKE

MANGO SHAKE

INGREDIENTS:

1. Mango : 1 big size
2. Milk: 1/2 Cup
3. Sugar: 3 tbsp
4. Dry Fruits: Chopped- 1 tbsp

METHOD:

1. Peel the mango and take out the pulp in a mixer.
2. Now, add milk and sugar as per your taste.
3. Blend the milk and mango pulp thoroughly so that there are no lumps.
4. Finally, pour into a glass, add ice cubes, if required and sprinkle chopped dry fruits on top.
5. Enjoy Chilled.

RICE ROTI

RICE ROTI

INGREDIENTS:

1. Rice Flour- 1 cup for 4 chapattis
2. Warm Water- 1/2 cup
3. Salt- as per taste
4. Ghee-1 tsp

METHOD:

1. Take a bowl and mix warm water with rice flour, salt and ghee to prepare a dough.
2. Now, divide the dough into four equal portions.
3. Take a rolling pin and roll each portion into a chapatti .
4. Heat a flat tawa and cook the chapatti from both sides.
5. Spread some ghee or butter and enjoy the soft rice rotis!!

MUG CAKES

MUG CAKES

INGREDIENTS:

1. All Purpose Flour-  4 Tbsp
2. Milk- 8-10 Tbsp
3. Condensed Milk- 4 Tbsp
4. Chocolate Powder- 3 Tbsp
5. Chocolate Syrup - 3 Tbsp
6. Butter- 25 Grams (Melted)
7. Sugar - 2 Tbsp (Powdered)
8. Baking Powder - 2 Tsp
9. Baking Soda- 1/2 Tsp
10. Dry Fruits - 2 Tbsp (Chopped)

METHOD:

1. Take a bowl and put melted butter into it.
2. Now add Flour, Sugar and Chocolate Powder. Mix Well.
3. Next add the baking soda and baking powder. Mix well again.
4. After that, pour the chocolate syrup, condensed milk and stir well.
5. Now, add the milk and form a thick and even paste free from any lumps.
6. Take a coffee mug (microwave safe) and grease its inside with some melted butter.
7. Pour the chocolate batter into it till half of its capacity.
8. Sprinkle the dry fruits on top and tap a bit.
9. Finally, microwave the mug for about a minute.
10. The mug cakes are ready. Enjoy!!!

FLAXSEED BALLS

FLAXSEED BALLS

INGREDIENTS:

1. Rice Flour-  1 Cup
2. Warm Water- 3/4th Cup
3. Flax Seeds- 1/2 Cup
4. Ghee - 4-5 Tsp
5. Dry Fruits- (Chopped) 1/2 Cup
6. Sugar- 1 Cup
7. Milk- 1/2 Ltr
8. Condensed Milk- 1/2 Cup
9. Cardamom Powder- 1/2 Tsp
10. Saffron Strands- A Pinch

METHOD:

1. Add 2 Tsp Ghee into the warm water and mix rice flour in it to make a soft dough.
2. Next, dry roast the flax seeds lightly.
3. Now, take a grinder and put the flax seed, 1/2 cup sugar and 1/2 of the chopped dry fruits in it. Grind them into a grainy powder.
4. Shift the contents to a bowl. Add cardamom powder and 2 tsp of ghee and mix well.
5. Divide the dough into 10 equal portions. Then take each portion and stuff the flax seed mixture into it. (Note to do it with light hands as the rice flour dough is very delicate and the stuffed balls may break if not handled carefully. you may grease your hands with ghee.)
6. Heat a pan and add milk to it. Keep boiling it till it gets reduced to half of its original quantity.
7. Now add the flax seed balls into it and bring it to a boil again.
8. Add sugar, saffron and condensed milk and keep heating it on medium flame to get a thick creamy sauce (rabri).
9. The flaxseed balls are ready. Garnish them with chopped dry friuts, saffron and relish.

MINI UTTAPAM

MINI UTTAPAM

INGREDIENTS:

1. Urad Daal-  1 cup
2. Rice- 3 cups
3. fenugreek seeds- 1/2 tsp
4. Chopped Veggies- 1.5 Cup
5. Coriander Leaves- Chopped
6. Salt to Taste
7. Oil

METHOD:

1. Soak the Urad Daal and rice for 5-6 hours, add the fenugreek seeds and then prepare a smooth paste. Keep it aside for another 7-8 hours to enable it to ferment.
2. Now add salt to the paste and mix it well.
3. Next, heat a flat pan and spread some oil.
4. One the oil is hot, pour a small portion of the batter and form a circular base.
5. Now, sprinkle all the veggies. Here I have used  onions, capsicum, tomatoes, corns, chilies and carrots. Add the coriander leaves also.
6. Pat the surface lightly so that all the veggies stick to it.
7. Cook from both sides.
8. Serve hot with chutney or sambhar.

SAMBHAR

SAMBHAR

INGREDIENTS:

1.   Tuar(Arhar) Daal -                      1 cup
2.   Mixed Vegetables (Boiled) -       1 cup
3.   Turmeric Powder -                      1 tsp
4.   Coriander Powder -                     1 tsp
5.   Chilly Powder -                           1 tsp
6.   Onion (chopped) -                       1/2 cup
7.   Tomato (chopped) -                     1/2 cup
8.   Curry Leaves -                             8-10 leaves
9.   Mustard Seeds -                           1 tsp
10.   Sambhar Masala -                        3 tbsp.
11.   Tamarind Pulp -                           2.5-3 tbsp.
12.   Heeng (Asafoetida)-                    A pinch
13.   Dry Red Chilli -                           3-4
14.   Coriander Leaves -                      For Garnish
15.   Oil -                                             2-3 tbsp.
16.   Salt To Taste

METHOD:

 1.   Wash daal (lentils) and pressure cook with 2.5 cups of water till 3 whistles.
 2.   Boil vegies up to 80%. I have used drumsticks, bottle guard, pumpkin, brinjal and potatoes.
 3.   Now take a pan and heat oil in it.
 4.   Add pinch of heeng and chopped onions. Cook till onions are light brown in color.
 5.   Then add chopped tomatoes and mix well.
 6.   After that, add the boiled vegetables and cook for 2-3 minutes.
 7.   Add all the masala and salt. Mix well and cook for 4-5 minutes.
 8.   Now add the vegies to the boiled daal and mix well. Add the tamarind pulp and mix again.
 9.   Cook for 10-15 minutes on low flame.
10.  In a tadka pan, heat 2 tsp of oil.
11.  Add mustard seeds, curry leaves and dry red chillies.
13.  Crackle them and pour into the sambhar.
14.  Garnish with coriander leaves and serve hot with rice idli, dosa, etc.

KHEER (RICE PUDDING)

KHEER-RICE PUDDING

INGREDIENTS:

1.    Full Cream Milk-       1 ltr

2.    Basmati Rice-            60-70 grams

3.    Sugar-                        100 grams

4.    Cardamom Powder-  1 tsp

5.    Dry Fruits

6.    Rose Petals and Saffron

METHOD:

1.    Firstly, wash rice thoroughly and keep them soaked in water for 15-20 minutes.

2.    Boil milk in a pan for around 10 minutes.

3.    Add rice to it and mix well.

4.    Let it cook on low flame for 20-25 minutes (or till the rice is fully cooked).

5.    Add sugar to the milk and mix well.

6.    Now add cardamom powder and dry fruits. Mix again.

7.    Let it cool and then garnish it with saffron, rose petals, dry fruits or pomegranate.

8.    Serve chilled.