Recipe- Mango Banana Smoothie

Mango Banana Smoothie

Ingredients
Mango 1 medium
Banana 1 small
Cold Milk 1 cup
Sugar 3 tsp (optional)

Recipe- Assorted Bagel

Assorted Bagel Bread Basket

Ingredients
Bagel Bread Dough

All Purpose Flour (Maida) 250 Gm 

Dry instant yeast 5 gm

Sugar 0.5 tablespoon

Water 150 ml

Salt 0.5 tsp

Oil/ Unsalted Butter 50 ml

Bagel

Sugar 1 tbsp

Roasted Oregano 2 tbsp (For Dusting)

Roasted Zaatar (Thyme) 2 tbsp (For Dusting)

Chopped Olives 1 tbsp (For Dusting)

Sesame Seeds 2 tbsp (For Dusting)

Chocolate Chips 1 tbsp (For Dusting)

Olive oil 7 tsp

Recipe- Frozen Yogurt

Frozen Yogurt

Ingredients
Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

Method

• Wash and cut the blackberries and deep freeze for an hour.
• Peel and cut well ripe banana and deep freeze for an hour.
• Now in a blender add frozen blackberries, banana, sugar and 1 tbsp milk, blend to a smooth paste.
• Add thick curd and blend well.
• Pour in to an airtight jar and deep freeze for 3-4 hours.
• Now before serving remove from freezer and keep in refrigerator for 15 minutes.
• This will help easy scooping.
• garnish with banana and berries.
• Serve chill.

Tips

You may choose your choice of fruits or berries, like strawberry, blueberry, mango, kiwi, banana etc.

Adjust sugar as per your taste.

For the smooth texture keep ice cream in refrigerator for 10-15 minutes before serving from deep freezer.


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Recipe- Choley

Choley

Ingredients
Chickpeas/ Choley 1 cup (Soaked overnight)
Salt 1 tsp (or according to taste)
Amla Powder 1 tsp
Ghee 1 tbsp
Hing /Asafoetida 1 pinch
Jeera 1 tsp
Onion 1 medium
Green Chili 5 medium
Ginger Garlic Paste 2 tsp
Tomato puree 1 cup
Red Chili 1 tsp (or as per your taste buds)
Chole Masala 3 tsp (Store brought)

Method

• Wash and drain choley properly.
• Take a pressure cooker and boil choley with 1 tsp salt and 1 tsp amla powder.
• When done mash choley a little bit with a heavy spoon (Fig 1). 
• Now take 1 tbsp ghee in another pan and heat on high flame.
• When ghee is hot enough add jeera and hing, let it cracker.
• Then add chopped onion and fry untill pink in color.
• Add Ginger garlic paste and fry.
• Add green chili and fry (Fig 2).
• Add tomato puree and fry til it starts leaving sides (Fig 3).
• Add red chilli powder and chola masala, fry for few minutes.
• Reduce the flame to low and cover the pan for 5 minutes.
• Add boiled choley and mix well.
• Cover and cook on low flame for another 10 minutes.
• Garnish with onion, ginger and green chilis.
• Serve hot with rice, bhature or chapati.

Tips
If you do not eat onion you may omit this from recipe and follow the procedure.
While boiling choley add amla powder, it will give dark color as well you may not need to put extra aamcur powder.
Mash them a bit for the gravy texture.
Adjust the chilis according to your taste.

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Recipe- Creamy Curd Dip

Creamy Curd Dip

Ingredients

Curd 2 cups

Ginger 1 tsp (Grated)

Green Chili 0.5 tsp (Grated)

Roasted Jeera Powder 1 tsp

Red Chili powder 0.5 tsp

Dry Mint Leaves Powder 2 tsp

Salt 0.5 tsp (or according to taste)

Method

• Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
• Remove the hung curd in another bowl.
• Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
• Refrigerate for 10-15 minutes.
• Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.

Tips

Adjust chilli as per your taste.

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Recipe- Green Mango Chutney

Green Mango Chutney

Ingredients

Fresh Coriander Leaves 1 Bunch

Fresh Mint Leaves 0.5 Bunch

Green Mango 2 Medium (Chopped Roughly)

Ginger 1 Inch pc (Chopped Roughly)

Green Chili 5-6 nos (Chopped Roughly)

Jeera 1 tsp

Red Chili powder 1 tsp

Hing /Asafoetida 1 pinch

Salt 1 tsp (or according to taste)

Method

• Wash coriander and mint leaves properly and soak in water for half an hour.
• In a grinding jar add coriander leaves, mint leaves, green mango, ginger, green chili, jeera, red chilli powder, hing and salt.
• Grind to a smooth paste with the help of little water.
• Refrigerate for 10-15 minutes and then serve.

Tips

Clean and wash coriander and mint leaves properly as it has a lots of dirt.

Use water in batches to grind it. (Do not use too much of water)

Adjust chilli as per your taste.

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Recipe- IceCream Fry Eggless

IceCream Fry
(Eggless and gelatin free)

Ingredients
Vanilla Ice cream 4 scoops (Eggfree and gelatin free)
Corn Flakes 1 cup
Oil to deep fry

Method

• Deep freeze ice cream scoops for half an hour.
• Meanwhile roughly crush corn flakes in a wide bowl (Fig1).
• Now after half an hour roll ice cream scoops one by one in crushed corn flakes (Fig 2).
• And deep freeze again for an hour.
• After an hour take it out and give a ball like shape by pressing gently in between your palms.
• Deep freeze again for half an hour.
• Roll again in roughly crushed corn flakes (Fig 3) and deep freeze for another 1 hour.
• Now crush the corn flakes finely (Fig 4) and roll the balls again (Fig 5) and deep freeze for at least 1 hour (Fig 6).
• Now when you want to serve, heat the sunflower oil on high and fry for 8-9 seconds (Fig 7).
• Serve immediately.

Tips

Do not fry for more than 10 seconds, it may melt inside the oil. If it starts melting inside oil, switch off the flame and remove from gas. And be careful oil might spit on you.

You may keep it ready in your deep freezer and use as a quick dessert anytime.

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Recipe- Spaghetti Cup Cake

Spaghetti Cup Cake

Ingredients
Boiled Spaghetti 1 cup
Bread Slice 6
Butter 1 tsp
All Purpose Flour (Maida) 1 tsp
Milk 0.5 cup
Sweet corn 2 tbsp (Blanched in salty water)
Olives 1 tbsp (Roughly Chopped)
Cucumber 1 tbsp (Roughly Chopped)
Salt 1 tsp
Black Pepper Crushed 1 tsp
Cheese 4 tbsp (Grated)

Method

Step 1

• Boil the spaghetti in a salty water and keep aside (Fig 1).
• Preheat the oven at 200°C.
• Grease 6 muffin mold and keep aside.
• Take 0.5 small cup of water in a wide plate and mix with a pinch of salt.
• Now take one slice of bread and dip in water for a second turn and dip other side as well.
• Now press the bread slice firmly with your palm to remove excessive water (Fig 2).
• Now set this slice inside the muffin mold in a way that it takes shape of a muffin mold (Fig 3).
• Do the same with all bread slices (Fig 4).
• Now bake them at 200°C for 10 minutes after that bake at 160°C for another 10-15 minutes.
• Making sure you do not want to make the bread crispy.

Step 2

• Meanwhile lets make a white sauce.
• For that take 1 tsp butter in a non stick pan and heat on medium flame.
• When heated enough add 1tsp maida and fry till pink in color.
• Now switch off the flame and add milk stirring continuously so that no lumps form.
• Let the milk boil on medium flame and keep stirring at regular intervals (Fig 5).
• When a boil comes reduce the flame to low and let it cook for 5-6 minutes.
• Now add salt and crushed black pepper, mix well.
• Add sweet corn, olives and cucumbers, mix well.
• Let it cook for further 6-7 minutes (Fig 6).
• When milk is thick in consistency add grated cheese and mix well.
• Cook for another 2-3 minutes keeping it stir so that no lumps can form.
• White sauce is ready, switch off the flame, cover the pan and keep aside.

Step 3

• By then the bread slices must have baked enough (Fig 7).
• Check and remove from the oven and fill it with boiled spaghetti (Fig 8).
• Now pour aprox 1 tbsp of white sauce over the spaghetti (Fig 9).
• Top it with some grated cheese (Fig 10).
• And bake it again in preheated oven at 200°C for 10 minutes ot until the cheese looks golden brown in color (Fig 11).
• When done remove from the oven and let it cool enough to handle.
• Take the spaghetti cup cakes out of the mold (Fig 12).
• Serve hot.

Tips

• While setting the bread slices in molds, be careful as it might break.
• But do not worry if it breaks do patch work as after baking it will look fine.
• But be careful as no holes should be left otherwise the filling may come out later.
• Keep checking while baking it as we do not want the bread crispy.
• While making white sauce do not over burn the maida.
• While adding milk switch off the flame to avoid lumps.
• Keep stirring at regular intervals making sure no lumps can form.
• You may add your choice of vegetables.
• Boil white sauce to required consistency.
• Be careful while unmolding the spaghetti cup cakes as it is really hot.

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Recipe- Spicy Tahari

Tahari 
(Potato and Cauliflower cooked with Rice in Indian Spices)

Ingredients
Basmati Long Grain Rice 1 cup (Washed and soaked in water for an hour)
Potato 1 medium (Washed and peeled then cut in to 1 inch cubes)
Cauliflower 1 medium (Washed and separated in florets)
Water 2 cups 
Salt 1 tsp or as per taste

Roasted Jeera Powder 2 tsp

Garam masala 1 tsp

Ghee 2 tbsp

Hing /Asafoetida 2 pinch

Cumin Seeds /Jeera 1 tsp

Black Pepper whole 1 tsp

Bay Leaves /Tej Patta 4-5 nos

Cloves /Laung 4-5 nos

Big Cardamom /Badi Elaichi 2 nos

Onion 1 big (Sliced lengthwise)

Green Chili 3-4 nos (Roughly chopped)

Ginger 1 inch (Sliced lengthwise)

Turmeric Powder 1 tsp

Coriander Powder 4 tsp

Red Chili Powder 2 tsp

Method

• Drain the soaked rice and keep aside.
• Take ghee in a non stick pan and heat on medium flame.
• When ghee is hot enough add hing and jeera and let it cracker.
• Then add whole black pepper, bay leaves, cloves and cardamom, fry till golden brown.
• Now add sliced onion and fry till pink in color.
• Add chopped green chilis and ginger, fry till change in color.
• Now add turmeric powder, coriander powder and red chili powder, fry.
• Add cubed potatos and cauliflower florets, mix well and fry for 1-2 minute on high flame.
• Now add salt and water and let it boil.
• When boil comes add washed and already soaked rice, mix very gently.
• Cover the pan and turn the flame to low.
• Check in 7-8 minutes, when rice seems cooked and no water left, switch off the flame and cover the pan again for 5 minutes.
• But if rice is not cooked, cook it for further 3-4 minutes on low flame.
• Now when you serve garnish with roasted jeera powder, red chilli powder and garam masala. 
• Serve hot with green chutney and curd.

Tips

Use only basmati long grain rice.

While washing rice be gentle as do not want to mash it.

Use only soaked rice for around half an hour.

Its important to drain the rice before proceeding as we do not want extra water in rice. 

You may also use variety of vegetables here.

Adjust salt and chili as per your taste.

For more aroma and taste top with 1 tbsp of ghee while serving.

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Recipe- Aalu Tikki Toast

Aalu Tikki Toast

Ingredients
Bread Slices 6
Boiled Potato 1 medium (Grated)
Onion 1 medium (Roughly Chopped)
Hing /Asafoetida 1 pinch
Roasted Jeera /Cumin Powder 1 tsp
Red Chilli Powder 1 tsp
Lemon Juice 1 tsp
Black Salt 0.5 tsp
Salt 0.5 tsp (or according to taste)

Method

• Take grated boiled potato in a bowl.
• Add roughly chopped onion, hing, roasted jeera powder. red chilli powder, black salt and salt, mix well.
• Now add lemon juice and mix to a smooth paste.
• Spread the potato (aalu) paste over the bread slices.
• Heat a non stick tawa on medium flame.
• Apply 1 tsp ghee or oil on the potato (aalu) paste side of breads and fry on tawa at low flame.
• Turn and fry the other side of bread till it becomes crispy.
• Enjoy with ketchup.

Tips

You may also use instant dry potato flakes instead of boiled potato.If serving to kids, adjust salt and chili according to your child's taste and tolerance.

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Recipe- Double Chocolate Moist Cake

Quick Double Chocolate Moist Cake in Microwave
(Eggless and Gelatin free)

Ingredients
All Purpose Flour (Maida) 1.5 tbsp.
Choco powder 1 tbsp.

Edible Soda powder 1 pinch

Baking Powder 1 pinch 

Chocolate Chunks 2 tsp
Butter 1 tbsp
Sugar 1 tbsp
Curd 2 tsp
Cold Milk 1 tbsp
Crushed gems 1 tbsp (for garnish)
Chocolate syrup 1-2 tsp (for garnish)

Method

• Take butter and chocolate chunks in a microwave safe large cup.
• Microwave for 1 minute and whisk well to smooth batter.
• Add sugar and whisk well with the help of a fork.
• Let it cool down.
• Once cool down completely add milk and curd and whisk well making sure no lumps.
• Now sift maida, choco powder, baking powder and edible soda powder in another bowl and fold in the cup.
• Now microwave it for 7-8 minutes on high.
• Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes.
• When done sprinkle some crushed gems and 1-2 tsp of chocolate syrup.
• Now with the help of a sharp knife remove the cake from the sides of the cup.
• Flip over a plate and tap a bit the cake will come out easily. 
• Serve warm with coffee or tea.

Tips
Check if your baking powder is not too old otherwise cake will not rise well. 
Add milk and curd only when the butter is cooled down completely.

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Recipe- Bread Dough

Bread Dough

Ingredients

All Purpose Flour (Maida) 500 Gm 

Dry instant yeast 8 gm

Sugar 1 tablespoon

Water 300 ml

Salt 1 tsp

Oil/ Unsalted Butter 100 ml

Method

• In a big deep bowl take 100 ml warm water.
• Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
• Meanwhile sift maida into another bowl.
• Check after 10 minutes the yeast will raise and bubbles should form.
• Now add 200 ml warm water, 100 ml oil or melted unsalted butter to that and mix well.
• Now add salt and half of maida.
• Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough. 
• Then knead for further 10 minutes until the dough is smooth and elastic.
• Shape the dough like a ball and put in a greased big bowl.
• Cover loosely with a cling film making sure no air can go inside.
• Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
• By then it should become double or triple in size.
• Take the dough out and punch it a few times 
• Your bread dough is ready to bake any type of bread.

Tips

• First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
• For better results sift the maida 2-3 times.
• The ratio of water and maida may vary depending upon weather condition or quality of maida. So you may not need to use whole 500 gms of maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticky dough.
• Knead the dough until you feel it a bit lighter in weight.
• Baking is always a hit and trial method as the baking time and temperature may vary on different weather conditions, the type of oven, the quality of maida and yeast. So don't worry if you do no get it right in first attempt. Keep trying and surely you will be successful next time :).

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"Live and Let Live"

Recipe- Bread Pav

Bread Pav

Ingredients

All Purpose Flour (Maida) 500 Gm 

Dry instant yeast 8 gm

Sugar 1 tablespoon

Water 300 ml

Salt 1 tsp

Oil/ Unsalted Butter 100 ml

Method

• In a big deep bowl take 100 ml warm water.
• Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
• Meanwhile sift maida in another bowl.
• Check after 10 minutes the yeast will raise and bubbles should form.
• Now add 200 ml warm water, 100 ml oil or melted unsalted butter to that and mix well.
• Now add salt and half of maida.
• Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky  dough. 
• Then knead for further 10 minutes until the dough is smooth and elastic.
• Shape the dough like a ball and put in a greased big bowl.
• Cover loosely with a cling film making sure no air can go inside.
• Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
• By then it should become double or triple in size.

• Take the dough and punch it a few times. 
• Now grease your palm and make small sized balls out of the dough.
• Grease all dough balls and arrange next to each other in a greased deep baking tray.
• Cover with a cling film and keep it in a warm place for another half to one hour or until it becomes double in size.
• Meanwhile preheat the oven at 210°C.
• When the dough balls looks double in size bake them at 200°C in a preheated oven for 20 minutes.
• Check after 20 minutes if the pav crust is brown else bake it for further 5-10 minutes at 180°C.
• Once done apply melted butter over the pavs and cover with a plate until it cools down completely.
• When cold enough take it out from the baking tray and wrap in a plastic bag.
• Serve as part of Pav Bhaji, Vada Pav and many more.

Tips

• First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
• For better results sift the maida 2-3 times.
• The ratio of water and maida may vary depending upon weather conditions or quality of maida. So you may not need to use whole 500 gms of maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
• Knead the dough until you will feel bit lighter in weight.
• While making pavs you need to arrange the dough balls close to each other as you may want pavs to stick together. 
• Use deep baking tray as the pav will expand nearly double in size.
• You may feel the pav crust hard after baking. But do not worry brush some butter and cover the pan completely, the steam inside the hot pavs will make it soft.
• You may store the pavs in a airtight plastic bag.
• Baking is always a hit and trial method as the baking time and temperature may vary on different weather conditions, the type of oven, the quality of maida and yeast. So dont worry if you don't get it right in the first attempt. Keep trying and surely you will be successful next time :).

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"Live and Let Live"

Recipe- Mango Surprise

Mango Surprise
(Eggless also Gelatin free)

Ingredients
Milk 0.5 liter
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 0.5 tsp
Fresh Mangoes 3 medium
Whip Cream 4 tbsp
Sugar 2 tbsp

Method

• Take milk in a heavy bottom or non stick pan.
• Let it boil on high flame.
• Once milk starts boiling turn the flame to low.
• Partially cover the pan and keep stirring at regular intervals.
• When milk is reduced to 3/4 add green cardamom powder and sliced pistachio.
• Soak saffron in a tbsp of cold milk and add to the milk mix well.
• Add sugar and let it cook for further 15 minutes on low flame.
• Keep stirring and scrapping the side at regular intervals.
• When milk is reduced to half, switch off the flame and let it cool down to room temperature.
• Refrigerate for around one hour.
• Meanwhile clean and wash mangoes properly.
• Cut the top and keep aside ( you no need to discard that as we will use it later)
• Now squeeze each mango a bit to soften.
• Now with the help of a sharp knife remove the mango seed (hard part in side the mango or Guthli).
• Keep aside and do the same with each mango.
• Now take a spoon and scoop out mango pulp leaving a thin layer inside the mango.
• Collect all the pulp from the seed as well in a bowl.
• Take small glasses and let mango shells stand on each glass.
• Now take the milk out from the refrigerator, add whipped cream and beat with hand mixer on high for 4-5 minutes.
• Now add mango pulp and again beat for another 4-5 minutes.
• Now pour this mango milk mix in to mango shells very carefully and cover with a top part of mango you cut before. 
• Deep freeze for atleast 3-4 hours.
• Now before serving remove mangoes from freezer and keep in refrigerator for 15 minutes.
• Now cut the mango lengthwise and Serve chill.

Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
For the smooth creamy texture keep mangoes in refrigerator for 10-15 minutes before serving from deep freezer.
Adjust sugar as per your taste.

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"Live and Let Live"