Ingredients:
1/2 cup maida
1/2 cup whole wheat flour
2 tsp semolina flour
3/4 tsp Salt
1/4tsp ajwain
2 tsp oil
About 1/3 cup water
Oil for  fry

Fry thickened milk in a pan until it turns light brown and then remove it from the flame. Grind sugar to a powder. Finely chop almonds. Mix sugar, almonds, raisins, cardamom powder and thickened milk.Keep in mind that sugar is to be added only when thickened milk gets cooled. Add 5 tbsp ghee in thickened milk and knead into hard dough with water. Make small rounds of it and roll them into small chapattis. Take 1 tbsp thickened milk and spread on the chapattis. Put some water on the corners so as to seal them and then press them with your fingers. Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
Take them out and store the mawa gujiyas.

Take a pan and bring water to a boil.Now add bhang to it. It it simmer for about 7 to 10 mins and close the flame and strain it. With the help of a 2 tblp of milk grind the strained bhang. Repeat this process several times. Add some more milk to the bhaang and grind it along with the almonds. Repeat this several times.
Strain this mixture and pour the milk, coconut milk, grenadine and boiled water into a pan.
While stiring add ginger, sugar and garam masala to the above prepared bhang mixture
Cool it in the refrigerator for few hours before serving the bhang lassi.
Thanks for visiting womenspage.in

Ingredients:
 Fish
  Lemon juice
  Salt and ground black pepper
  Onion, ginger and green chili paste
  Beaten eggs
 Bread crumbs
 Oil for frying
Method:
 Cut the fish into thin slices. Mix the fish slices with salt, pepper, lemon juice and the onion-ginger-chili paste and allow to marinate overnight in the refrigerator.Pour the beaten egg over the marinated fish slices and mix well. Coat each fish piece with bread crumbs.making sure each one has enough onion-ginger-chili paste stuck to it.Deep fry 2-3 at a time till golden brown, Serve with colorfull salad.

1/2 tsp onion seeds
 salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers
 3 tsp besan
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds
 1 tsp dry mango powder
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds

• Wash and wipe the ladyfingers.
• Snip off the two ends and slit on one side.
• Mix everything besan, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
• Mix in a tblsp of oil and salt and mix well.
• Stuff this masala into the ladyfingers.
• Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
• Mix in ladyfingers and stir fry for 5 minutes, stir fry stirring till they are cooked.
• Uncover and stir fry till the ladyfingers are crisp.
• Serve hot.

Ingredients:

225g boneless chicken breasts cut into strips

1 free-range egg white

2 tsp cornflour

1 tsp salt

225g/8oz fresh thin egg noodles

350ml/13fl oz groundnut or peanut oil

2 tbsp Shaoxing rice wine or dry sherry

1½ tbsp oyster sauce

1 tbsp light soy sauce

200ml chicken stock

1 tsp salt

1tsp freshly ground black pepper

1 tbsp cornflour, mixed with 1½ tbsp water

3 tbsp finely chopped spring onions

½ tsp freshly ground white pepper

 method:   

For the chicken, place the chicken strips into a bowl and add the egg white, cornflour, salt and pepper. Mix well until the chicken is evenly coated, then cover the bowl with cling film and chill in the fridge for at least 20 minutes.For the noodles, blanch the fresh egg noodles for 2-3 minutes in a large pan of boiling salted water, or until just tender.  Drain well and set aside.Heat a frying pan over a high heat, then add 1½ tablespoons of the groundnut or peanut oil. Evenly spread the drained noodles over the base of the pan, then turn the heat to low and allow the noodles to gently fry for 4-5 minutes, or until golden-brown and crisp on the bottom.Gently flip the noodles over, adding another 1½ tablespoons of the oil to the pan. Cook for a further 3-4 minutes, or until the noodles are golden-brown and crisp all over. Remove from the pan and drain on kitchen paper.Heat a wok over a high heat and add the remaining groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the marinated chicken strips and stir-fry quickly for 1-2 minutes, or until the chicken is sealed all over. Drain the chicken and set aside, discarding the oil.Clean the wok and place back over a high heat. Add the rice wine, oyster sauce, soy sauce, chicken stock, salt, and the black pepper. Bring the mixture to the boil, reduce the heat, stir in the cornflour mixture and Return the chicken pieces to the wok and stir to coat in the sauce.To serve, place the crispy noodles on a serving plate and spoon over the chicken and sauce. Garnish with chopped spring onions.

Ingredients:
400 m lWhipped Cream
2 tbsp Sugar
2 Bananas pureed
1 chopped Green Apple
2 Kiwis sliced
 8 Strawberries

Method:
 Combine cream with sugar and banana puree.Fold in apple, kiwis and strawberries reserving some for garnish, Fill the cream into martini glasses, garnish with reserved fruits and refrigerate till chilled and Serve.
Thanks for visiting womenspage.in

Ingredients:

Ingredients:

Ingredients:

Ingredients:  

 1 Mango
 1 tbsp Sugar  
1 cup Yogurt  
2-3 strands Saffron (kesar)  
A pinch of Green Cardamom Powder

Method:

wash mangoand peei it and remove its seed.Grind its flesh into a mixer to make a paste out of it and transfer it into a bowl. Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.

Add the mango paste and blend again for half a minute on minimum speed.and serve it cool.Thanks for visit womenspage.in

Ingredients: 

Grape: 1 kg
Sugar: 3 kg
Water: 1 litr.
Grape essence: 4 tsps
Citric acid: 3 tsps
Salt 1 tsp

 Method:

Select good quality grapes. Remove the stems. Wash well. Crush the grapes and boil for 10 minute. Sieve.Mix together water, sugar and citric acid. Bring to boil and sieve. After it is cooled, add the grape juice, grape essence and salt.Stir well and transfer to bottles.T
Thanks for visit womenspage.in

Ingredients:

egg  1
tomato juice  4 tbsp
salt to taste
pepper a pinch
ghee 1 tsp  

Method:

Heat ghee over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper,tomoto juice together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. trasfer into serving plate.
Thanks for visit womenspage.in

Ingredients:

Ingredients:

Ingredients:

Bitter gourd - 2
Cornflour - 1/8 cup
Rice flour - 1/8 cup
Besan - 2 tbsp
Coriander powder - 1/2 tsp
Fennel powder - 1/2 tsp (sopu)
Red Chilli powder - 1.5 tsp
Cumin powder
Salt

• Method:

  Wash bittergourd, chop both the ends, then dry it.Slice the bittergourd as thin as possible. Then add all other ingredients together an mix it well. Sprinkle little water(or even curd) may be 2 tsp to make it come together and mix well.Heat oil and deep fry them until golden red in batches.  Drain in tissue paper and store in airtight container.If you plan to make in a huge batch and store then you can bake it at the final stage. This step is purely optional - Spread the fried bittergourd chips in a tray and bake them in the oven for 10 minutes in 350 F(176 deg c) preheated oven. 
  Thanks for visit womenspage.in
  

Ingredients:

Ingredients:

For Ragda:
1½ cups dried Peas, soaked overnight
1 large Onion, finely chopped
1 large Onion, finely chopped
2 large Tomato, finely chopped
1 tsp Ginger Paste or 1 heaped tsp grated fresh Ginger
3-4 Green Chillies, finely chopped
 1½ tsp Tamarind Paste or 1 large marble sized Tamarind Pulp soaked in ¼ cup of hot water and juice extracted
½ tbsp Jaggery(bellam)
 2-3 heaped tbsp Coriander Leaves, finely chopped
Salt to taste
½ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Chilli Powder
1 tsp Garam Masala

For Tadka/Tempering:
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
Few Curry Leaves (Optional)
¼ tsp Hing/Asafoetida
1 tbsp Oil

For Patties :
3 large Potatoes, boiled, peeled and mashed
½ - ¾ cup Bread Crumbs
 1 heaped tbsp Corn Flour
Salt to taste
Oil for shallow frying
½ tsp Haldi/Turmeric Powder
½ tsp Coriander Powder
½ tsp Chilli Powder
½ tsp Garam Masala

Other Ingredients Need:
½ - 1 cup Sweet Date and Tamarind Chutney
½ - 1 cup Green Coriander and Mint Chutney
1 cup Sev/Deep fried crunchy gram flour noodles (easily available in any Indian grocery store)
1 cup Onion, finely chopped
1 cup Tomato, finely chopped
½ - ¾ cup Coriander Leaves, finely chopped
Lime wedges

Ingredients:

1	cup plain yogurt, whisked until smooth
1	tablespoon cumin powder
1	tablespoon garam masala
	Salt to taste
1	teaspoon chili powder
1	teaspoon Madras curry powder
	Juice of 2 lemons
6 to 8	cloves garlic, minced
One	2-inch fresh ginger root, finely chopped
2	pounds boneless, skinless chicken breasts

Method:

Ingredients:
pappad
bowls

Ingredients:

Cooked rice - 2 to 3 cups
Finely chopped Garlic - 1 to 2 tsp
Onion - 1 small, chopped fine
Chopped mixed veggies - I used carrots, capsicum, beans
Spring onions chopped - 2 tbsp
Schezwan stir fry sauce - 3 or 4 tbsp
 Eggs - 1 or 2
Oil - 1 to 2 tbsp
Salt to taste

Method:
Heat oil in a wok and add garlic. When you start getting the aroma, add chopped onions and veggies and fry it till veggies are cooked and crisp. Add spring onions and fry for a minute. Add the schezwan sauce and enough salt and combine well.In another pan, scramble the eggs with a little salt. Add the scrambled eggs to the wok along with rice and toss well on high fire for a few minutes.
Other Recipes


Thanks for visit womenspage.in

200 gm mushroom

Method:

Cut mushrooms into slices. Cut capsicum into cubes. Finely chop onions and tomatoes.Grind ginger, garlic and green chilies.Heat ghee in a pan and fry onions in it until it turns pink.Then fry ginger paste for a minute.Now put tomatoes and fry until ghee separates.Put salt, red chilly powder, coriander and turmeric powder.Now add mushrooms and simmer after adding 1/4 cup water.Cook until mushrooms softens.Then cook capsicum in it for 2-3 minutes and remove it from the flame.Now sprinklegaram masala.Serve hot.
Thanks for visiting womenspage.in

Method:

Mash the salmon in a bowl with the paneer and then add the yoghurt, onion, chickpea flour, spices, salt and pepper and mix well. Form into small patties about 3 to 5cm in diameter.Heat the oil in a large non-stick frying pan (med to high heat) and fry the patties for about 2 to 3 minutes on each side, until golden brown. Serve with ketchup.

Ingredients:

Ingredients:

• 500 gms bengal gram flour (besan)
• 1 1/2 cup sour yoghurt
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 2 tsps sugar
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• 2 tsps fruit salt/ baking soda
• Salt to taste
• For tempering: 2 tbsps oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds(nuvvulu)
• 6-8 curry leaves
• 2 green chillies slit lengthwise
• 1/2 cup warm water
• For garnish: 1/2 cup finely chopped fresh coriander leaves

Method:

• Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours.
• Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well.
• Divide the batter into 3 equal portions.
• Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.
• Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.
• Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.
• Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.
• Allow the steamed Dhokla to cool slightly and cut into 2" squares.
• To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.
• Garnish with the chopped coriander and serve with Tamarind and Mint-Coriander Chutney.

Method:

• Sieve the wheat flour and salt.
• Mix all the ingredients and knead to firm dough adding enough water.
• Cover and keep the aside for half an hour.
• Take small lumps of dough and roll into small puris.
• Heat oil in a kadhai and deep fry the puris.
• Serve masala puri hot with curry of your choice.

Ingredients:

Melt sugar in water and heat up to make a thin syrup.Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.Take off from heat up and mix in lemon color to the syrup. Cool for a while and take off the chum-chums from the syrup.Mix in saffron and cardamom powder to sugarless, creamy, condensed milk. spread this on each piece and serve.

Thanks for visiting womenspage.in