Sweet corn soup

Ingredients:

American Sweet Corn Cob - 1
 Water - 2 cups
 Corn Flour - 1 tbsp (mix it with 5 tbsp's of water)
 Pepper - 1 tsp
 Salt - to taste
 Spring Onions finely chopped - 2 

Method:

Pressure cook the corn for atleast 5 whistles.cool the corn and shred the corns from the cob.Grind the corns with half cup of water into a smooth puree.Mix the corn flour with 5tbsp's of water without any lumps and keep aside.Heat a Pan, add the smooth corn Puree and 1 cup of water. Let it come to boil.Add the corn flour-water mix to the pan and let it boil.Add Pepper powder and Salt to taste. and add chopped spring onions green part on top of the soup. let it boil for a minute and switch off the flame.Serve warm with some Bread.



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Tomato carrot soup tomato carrot soup indian tomato carrot soup recipe

Ingredients:

Ripe Red Tomatoes - 4
Carrot - 1
Beetroot - 1 small piece
Corriander Stems - 4
Garlic - 3 cloves
Ginger - 1 inch size
Cinnamon stick - 1 inch in size
Cloves - 2
Pepper - 5
Bay Leaf - 1
Star Anise - 1 small
Corn Flour - 2 spoons
Water - 2 cups

Method:

Cut the tomatoes into 4 parts and transfer them into a vessel that could fit in your pressure cooker. add the spices bay leaf, cinnamon stick, cloves, star anise and pepper to the tomatoes. add ginger and garlic to. add a small bit of beetroot, one chopepd carrot, corriander stems and 2 cups of water. pressure cook all together upto 3-4 whistles. alternatively you can cook them stove top for over 5-10 mins or also microwave them at very high for about 5-6 mins.Cool them and remove the spices(cinnamon,cloves,star anise and bay leaf) except pepper. Meanwhile prepare the corn starch by mixing 2 spoons of corn flour with 1/4 cup of water without any lumps.before grinding them, remove the skin of the tomatoes and then grind together. boil the grounded soup, add the corn starch at slow flame and stir well so that no lumps are formed. add a bit of pepper powder & salt to taste. let the soup boil in slow flame for about 2-3 minutes. and serve hot.
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bhature


Ingredients:

  • 21/2 cups atta or whole wheat flour
  • 1 tsp salt or as required
  • 1 tbsp oil or ghee or butter
  • ½ or ⅓ cup warm water
  • vegetable oil for deep frying

for overnight fermentation:

  • ¾ cup plain curd or cashew curd
  • ½ tbsp sugar 
  • ½ tsp baking powder
  • ¾ cup maida
  • ¼ cup water (optional)

Method:

You will have to start the night before.In a bowl Mix well all the above 4 ingredients mentioned for overnight fermentation.If the yogurt is thick, then to thin the batter, add ¼ cup water.Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours.The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.In another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and wedges of lemon and sliced onions.



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potato chips

Ingredients:


  • 6 or more medium lg. potatoes
  • Oil or fat for deep frying
  • Salt


Method:

Wash and peel the potatoes. Slice very thin.An old fashioned cabbage slicer can be used  or use a sharp knife.Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.Fry in hot oil . until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or on tissue.Salt lightly. 



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kakinada kaja

Ingredients:

Refined Wheat Flour 1½ cup
 Rice flour 2 tablespoons
 Sugar 2 cups
 Butter 5 tablespoons
 Baking Soda 1 pinch
Clarified Butter (Ghee) for deep frying





Method : 

  •   Mix flour, 2 tablespoons of butter and baking soda along with a little water to make a soft Doug.
  • Keep aside for fifteen minutes.After setting aside make ball until soft(for about5-10 minutes)
  • Now, divide dough into lime sized balls. 
  • Keep aside.In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.
  • Roll out each lime sized dough ball, like chapati.
    Now, spread 1 teaspoon of rice flour and butter mix over the top surface of the chapati and roll 
  • it up closely.Now, cut this rolled chapati (its length wise) into 1 inch wide pieces.
  •  Take each piece and stretch it, now, along its width.Repeat the rest of the dough balls.
  •  Meanwhile, heat sugar with 1 cup of water, until sugar dissolves and syrup looks thick. 
  •  To test whether the syrupis ready, take a drop between your fingers.
  •  It should feel sticky and stretch a little.
  •  Remove syrup from heat.Heat ghee in a thick bottomed pan, on medium heat, until it is hot.  
  • Add a batch of kajas and fry over low heat until golden yellow.
  •  Remove from heat and immediately add to the syrup. 
  •  Stir gently a few times so that the kajas are well coated with syrup.
  •  Leave in the syrup until the next batch of kajas are ready to go into the syrup.
  •  At this stage remove the previous batchof kajas and place them on a plate to cool.


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chicken spring rolls

Ingredients:

Egg 1 
Soya sauce 1 tsp.
Cooked chicken pieces 200 gms.
Cornflour ½ cup
Plain flour 1 cup
2 spring onions
Peanut oil As required
Cabbage 100 gms.
Oil for frying As required
Salt As required 

Method:

shred the cabbage finely and cook in a little boiling water for 2 minutes.chop the onions and fry in 1 tbsp of oil and then add the chicken pieces and cabbage, 1 tsp cornflour, salt and soya sauce.mix well and keep aside. using a wooden spoon mix together ½ cup cornflour, plain flour, salt and egg.gradually add 4-5 cups of water and beat well.heat a little peanut oil in a frying pan and pour the egg and flour batter to cover the base thinly and cook on one side.put the filling on the cooked side of the pancake and roll it and fold in the sides.secure the ends with cornflour paste and fry the rolls in hot oil.till golden brown . serve in to serving bowl hot hot with ketchup.

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egg cutlet-healthy Snack for kids

Ingredients:

• 5 Hard Boiled Eggs • 1 Onion (chopped) • 2 Green Chillies (chopped) • Few Coriander Leaves (chopped) • Pinch of Garam Masala • Bread Crumbs • Pepper to taste • Oil for frying • Salt to taste


Method:

Separate the egg yolks and keep it to the side.
Take oil in a pan and shallow fry the green chillies and coriander leaves.
Flavor it with garam masala, pepper and salt to taste. Pour into yolks and blend nicely.
Stuff each egg white with cooked yolk and cover it up with bread crumbs.
Heat oil in a pan and fry the stuffed side of eggs.
Serve with tomato sauce.
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Egg custerd-Christmas Special

Ingredients:


  • 4 egg yolks
  • 1/2 cup sugar
  • 1 Tbsp unbleached white flour
  • 2 cup milk
  • 1/2 tsp vanilla extract
  • grated rind of 1/2 lemon
  • 1 cinnamon stick

Method:

This egg custard recipe makes approximately 2 cups of custard.Separate the egg yolks from the whites. Place yolks and sugar in medium saucepan and lightly whisk together. Using a wooden spoon, continue stirring and add the flour. Set aside.In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradually into the pan with the egg and sugar mixture, stirring while you pour. Place the pan on stove and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes.Remove and allow to cool it to serve
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phool makhani phool makhani curry phool makhani kurma

Ingredients:

2-3 cups Phool Makhani/Puffed Lotus Seeds
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
1 tsp Jeera/Cumin Seeds
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1-2 tbsp Sugar (Adjust acc to taste)
Small bunch of Coriander Leaves, finely chopped
1 tbsp Oil + Oil for Deep Frying
Salt to taste

Smooth Paste:

½ cup Coconut, fresh/frozen
1 tbsp Cashews
1 tbsp Poppy Seeds/Khus-Khus, dry roasted till light golden
1 inch Cinnamon Stick
3 Cloves
3 Green Cardamoms
1 inch Ginger, peeled


Method:

Deep fry phool makhani in heated oil till it turns light golden brown in colour and place them on paper towel to drain excess oil.Grind cashews, roasted poppy seeds, cardamom, cinnamon, cloves, ginger and coconut to smooth paste adding little water at time.Heat oil in a pan and add cumin seeds. When they start to sizzle, add finely chopped onion and sauté till they turn golden brown.Mix in ground paste and keep stirring for about 4-5 minutes till the masala paste turns light brown in colour and becomes dry.Now add finely chopped tomatoes, garam malasa, kitchen king masala, sugar and give it a good stir till tomatoes turn pulpy, about 2-3 minutes.Add around 1½-2 cups of water and mix in salt to taste. Cook this gravy on medium-low heat for about 10 mins, stirring in between.Now add fried phool makhani and mix well. You can add little more water if needed depending on required consistency of the gravy. Cook on low heat for another 3-5 minutes. Mix in finely chopped coriander leaves and serve

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Masala poori


Ingredients:

1 cup whole wheat flour (gehun ka atta)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1 tbsp oil
salt to taste
oil for deep-frying


fresh curd for serving

Method:

Combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes.Divide the dough into 10 equal portions and roll out each portion circle.Heat the oil in a kadhai and deep-fry the puris one at a time on a high flame till they are golden brown in colour from both the sides.Serve hot with fresh curds.


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