Saturday, November 7, 2015

apple jalabi


Pinch of baking soda
Oil for fry
Make thick sugarsyrp. Take1/2 cup waterin i cup sugar.
Peel apple and scoop inner part in the middle.cut round pieces
Microwave for 30sec 
Let it dry for 1/2an hour
Mix maida and besan add little water and whisk it for 5minutes.add soda and mix.
Coat apple piece in maida batter and fry on slow fire till done
Immidetly in sugar syrp rest in sryp for 1-2miutes
It is ready serve with rabri on top

Sunday, October 25, 2015

Chatpata Snack .............. Twist in Mc cain. Smiles

When some friend of ur children Palak to come without notice I think mc Caim product are the best choice to choose for snacks here I choose smiles and give my own idea of topping.i feel satification to see the smies on their face after eating this snack McCain products are really good healthy and safe.rrecipe is given below.

Mc Cain smiles
Haldiram aloo bhujiya.   -2tsp
Boiled potato-1chopped in small pieces
Tomato_1/2cut finely
Onion-1/2cut finely
Lemon juice-1tsp
Green chili-1finely cut
Salt to taste
Coriander leaves for garnishing
Fry smiles. Mix all the ingredients . Spread mixture on top of the smiles .garnish with coriander leaves and green chutney.
Chatpata chat is ready
Sending to McCain india
Sending to McCain  smiles

Tuesday, September 29, 2015

MAIZE FLOUR (makki ka atta) VADA

It is different  simple and  with less ingredients. In winter we like fried and hot snacks .and the winter of Delhi temperature is  very low. Being punjabi we used makki ka atta in different recipes .Besides sarso ka sag and makki ki roti we use it in the pratha of methi ,cauliflower,raddish. this recipe is my innovation When we were in Raebarli there is get-together and party and we have to make different type of snacks to show our make new ideas and this recipe is also the invention of that idea. it is like vada but not required prior preparation  &less ingredients ..

Preparation time----5 minutes
cooking time-4-5 minutes
Makki ka atta(maize  flour)-1cup
boiled potato-1mashed
onion-1 finely chopped
green chili-1
red chili =-1/4 tsp
coriander leaves-finely chopped
wheat rawa--1tbsp
ajewan or thyam seeds--1/8 tsp(optional)
salt to taste
oil for fry
take a bowl and mix all the ingredients . add one tsp oil to into it.

Mix well it is not like a smooth dough but hard. and little scattered.
Take 2 tbsp dough and bind it as we do in laddoo.
Flatten this ball on palms like vada .make all the vadas

Heat oil in a pan and fry on slow fire.It will not take much time bec batter is hard.

Enjoy hot makki  atta ka vada with sauce or  green chutney in winter  with cup of tea......

i used many of badshah masalawhich enhance the taste advise all to use these masalas


Thursday, September 24, 2015

Tofu stuffed pratha

I make tofu at home which is easy and economical .i used it in gravey and dry is full of protiens.
green chili-3 finelly chopped
green coriander leaves
garam masala-1/2 tap
salt to taste
oil for fry
curry patta (optional)wheat flour dough  2cup
saute tofu and dry it
take tofu and all masala curry patta in a bowl and mix i used curry patta which give nice taste.u can add coriander leaves.
make 2  small balls and roll in a rolling board
spread mixture on one roti and cover it with another roti.
roll it
heat tawa and roast roti apply oil .roast on both sides
Eat hot pratha with butter or curd

Friday, September 18, 2015

lajbab khoya subji with green peas&makhana

redchili powder-1tsp
garam masala-1/2tsp
kasuri methi 11/2 tsp
tomatoo puree-1/2cup
salt to taste
green coriander leaves for garnishing

boil green peas.roast makhana keep aside
fry onion and garlic in a oil till brown.
 when cool grind to paste in mixer.
heat oil in a pan .add bay leaves.add dry masalas except gram masala.
add onion paste with tomato puree.fry till oil leaves sides.
mix hung  curd with fresh cream and add to tarka.
add pase of watermelon seeds.
add khoya to it and fry.

add green peas.
add two cup water and boil for 5 minutes. add kasuri methi& makhana.boil another 5 minutes
add garam masala and green coriander leaves
 garnish with coriander leaves and serve hot with nan or tandoori roti