DATES & OATS BARFI

Ingredients:

1. Seedless Dates -- 1Cup

2. Oats Powder -- 1/2Cup

3. Coarsely Grinded Dry Fruits (Almonds, Cashew, Pistachios, Raisins) -- 1Cup

4. Ghee -- 1/2Cup

5. Powdered Sugar -- 1/4Cup

6. Heavy Cream or Whole Milk -- 1/4Cup

Method To Prepare:

1. First heat a pan add dry roast the Dry Fruits and then grind them Coarsely. 

2. Now add Dates to the pan and fry for 2min.

3. Blend the Dates into smooth paste by adding Sugar and Heavy Cream.

4. Now add Ghee in a thick bottomed pan and transfer the Dates and Sugar paste to it.

5, Then add the Oats powder and mix everything well to incorporate the Oats into Dates Paste.

6. Now add the Dry Fruits to the pan and keep on stirring on low flame.

7. Finally you can see that everything will be formed into a paste leaving the edges of the pan.

8. Transfer it to a Pre-Greased Pan and spread evenly.

9. Let it cool down for half hour and then cut into pieces.

Enjoy the Tasty DATES & OATS BARFI.

HOMEMADE SAMBAR POWDER

Everyone has their own Recipe to Make Sambar Powder but here is my Recipe in which the Toor Dal need not be cooked earlier. Just add the Tampering and Saute the Veggies of your choice. Then add this Sambar Powder along with Tamarind paste, and Coconut Powder.

INGREDIENTS:

1. Raw Rice -- 1Cup

2. Toor Dal -- 1Cup

3. Fenugreek Seeds -- 1/4Cup

4. Coriander Seeds -- 1/2Cup

5. Red Chilli -- 10-15

6. Turmeric Powder -- 1Tbsp

7. Black Peppercorns -- 1Tbsp

8. Oil -- 2Tbsp

METHOD TO PREPARE:

1. Add Oil to the Pan and add all the ingredients one by one.

2. Saute them till golden brown color.

3. Let it cool down and then grind everything into fine powder.

4. So our Sambar Powder is Ready....

MALAI METHI PANEER

INGREDIENTS:

1. Paneer (Cut into Cubes)

2. Onion (Chopped) -- 1Cup

3. Tomato (Chopped) -- 1/2Cup

4. Fenugreek Leaves (Methi) -- 1Cup

5. Green Chilli -- 4

6. Cashews -- 1/4Cup

7. Cumin Seeds -- 1Tbsp

8. Garam Masala -- 1Tbsp

9. Red Chilli Powder -- 1/2Tbsp

10. Coriander Powder -- 1/2Tbsp

11. Salt -- To Taste

12. Butter -- 2Tbsp

13. Oil -- 2Tbsp

METHOD TO PREPARE:

1. First heat 1Tbsp of both Oil and Butter in a Pan.

2. Then add Cumin Seeds, Slit Green Chilli and Cashews to it and fry for 2-3min.

3. Then add Chopped Onions and fry till the Onions become transparent.

4. Now add Chopped Tomato and Salt. Cook until the tomatoes become soft.

5. Later add the Fenugreek Leaves and Saute till the rawness is lost from the leaves.

6. Now remove it from the stove and let it cool down. Once it is cooled blend it into smooth paste.

7. Again heat remaining Oil and Butter in a pan and add the paste we have blended earlier.

8. Add Garam Masala, Red Chilli Powder, Salt And Coriander Powder to the Gravy and mix everything well.

9. Now add Paneer cubes to the pan, close the pan with a lid and let it cook for 5-10min on low flame so that all the masala and spices will be absorbed by paneer.

Finally Tasty Malai Methi Paneer is ready to be Served.

Enjoy it with Hot Chapathi.

CORIANDER RICE

INGREDIENTS:

1. Garlic Pods -- 3

2. Ginger -- Small Piece

3. Green Chilli -- 6

4. Butter -- 2Tbsp

5. Fresh Coriander Leves -- 1 Full Bunch

6. Bay Leaves -- 2

7. 1 Inch Cinnamon Stick -- 1

8. Salt -- To Taste

9. Basmati Rice -- 1Cup

10. Choice of Your Vegetables (I uese Potato, Onion, Soya Chunks, & Green Peas) -- 1Cup

11. Cashews -- 1/4Cup

METHOD TO PREPARE:

1. First heat Butter in a pan and add Ginger, Garlic and Green Chilli. Saute them for 2min.

2. Then add freshly washed coriander leaves bunch and saute it for 2min by sprinkling salt.

3. Now remove it from flame and let it cool down. Later blend it into smooth paste and keep aside.

4. Then heat Oil in a Pressure cooker and add Bay leaves, Cinnamon Stick, Cashews and Chopped Veggies.

5. Saute the Veggies for 2min and then add the Coriander Paste which you made earlier.

6. Later add Basmati rice and required amount for water to it.

7. Close the pressure cooker lid and let it cook upto 1 whistle.

8. Finally  Tasty CORIANDER RICE is Ready to Serve.

PANEER KATHI ROLL

INGREDIENTS:

1. Curd -- 2Cups

2. Ginger-Garlic Paste -- 2Tbsp

3. Green Chilli Paste -- 1Tbsp

4. Salt -- To Taste

5. Red Chilli Powder -- 1Tbsp

6. Turmeric Powder -- 1/2Tbsp

7. Amchoor Powder -- 1/2Tbsp

8. Coriander Powder -- 1Tbsp

9. Cumin Powder -- 1Tbsp

10. Finely Chopped Coriander Leaves -- 1Cup

11. Lime Juice -- 2Tbsp

12. Paneer 

13. Tortillas Or Regular Chapathis -- To Make Rolls

14. Onion (Cut into Julienne strips) -- 1/2Cup

 15. Garam Masala -- 1/2Tbsp

16. Sandwich Spread

17. Chopped Bell Pepper (Any Color) -- 1/2Cup

PREPARATION:

1. Take curd into a large bowl and add all the Dry Spices (Amchoor Powder, Red Chilli powder, turmeric, coriander powder, cumin powder, garam masala, salt) along with ginger-garlic paste, green chilli paste, coriander leaves, Bell pepper and lime juice.

2. Mix everything well.

3. Then add the Cut Paneer into the Mixture.

4. Refrigerate it for 30min so that the paneer will be marinated nicely.

5. Later add 2Tbsp Oil in the pan and transfer the mixture into pan.

6.  Cover it with a lid and let it cook on medium flame till the gravy becomes thick.

7. Now switch off the stove.

8. Place the Tortilla on a plate and apply the Sandwich Spread on it and a Spoon full or 2-3Pieces of Paneer (Depending on the size of your Tortilla) along with little gravy. 

Also add Cut Onions.

9. Finally Roll it and cut into two pieces and Enjoy....

CHOCOLATE TRUFFLE CAKE

INGREDIENTS:

1. All Purpose Flour -- 2Cups

2. Unsalted Melted Butter -- 1Cup

3. Sugar -- 1Cup

4. Cocoa Powder -- 1Cup

5. Baking Powder -- 1/2Tbsp

6. Baking Soda -- 1/4Tbsp

7. Milk -- 1/2Cup

8. Hersheys Milk Chocolate Bar -- 1

9. Whipped Cream -- 1/2Cup

10. Chocolate Chips -- To Garnish

11. Milk -- 1/4Cup

PREPARATION:

1. Preheat the Oven at 350 degrees.

2. Take a large bowl and add all the dry ingredients (All Purpose Flour, Baking powder,Baking soda, Cocoa Powder  and Sugar).

3. Mix them all together.

4. Now add Butter and milk to the bowl and whisk it nicely without forming any lumps.

5. Transfer this cake batter to a greased cake pan.

6. Place the pan in the pre-heated oven for 25-30Min.

7. When the Toothpick comes out clean your cake is ready to come out of the Oven.

8. Let the cake get cooled.

  

PREPARATION OF CHOCOLATE TRUFFLE:

1. Melt the Chocolate using the double boiler and add milk once the chocolate is melted completly.

2. Now remove that bowl from the stove and mix the whipped cream to it.

3. Mix everything nicely.

4. Apply this Chocolate Truffle Ganache on the Cake completly and Garnish the cake with chocolate chips.

Enjoy the yummy Chocolate Truffle Cake..............

CORN KEBAB

Ingredients:

1. Corn Kernels  (Boiled) -- 1Cup

2. Potato (Boiled & Mashed) -- 3

3. Onions (Finely Chopped) -- 1

4. Mint Leaves 

5. Coriander Leaves

6. Green Chilli -- 5

7. Ginger (Finely Chopped) -- 1Tbsp

8. Amchoor Powder -- 1/2 Tbsp

9. Garam Masala -- 1 Tbsp

10. Rice Flour -- 1/4Cup

11. Salt -- To Taste

12. Oil -- To Shallow Fry

11. Black Pepper Powder -- 1/4Tbsp

12. Chat Masala -- 1/2Tbsp And More To Sprinkle on the Kebabs.

Method To Prepare:
1. First blend the boiled corn kernels into coarse paste.
2. Then transfer it to a large bowl and add the mashed potatoes to it.
3. Now add other ingredients, Onions, Coriander Leaves, Mint Leaves, Chopped Green Chilli, Ginger, Amchoor Powder, Garam Masala, Salt, Black Pepper Powder, Chat Masala & Rice Flour to the bowl.
4. Mix everything well.

5. Now heat a Non-stick Tawa or a Griddle and make small patties and shallow fry them on both sides till they turn into nice brown color.

6. Finally Tasty Corn Kebabs are Ready To Serve........
Sprinkle some Chat Masala and serve them hot along with Tomato Ketchup.....

MINTY CARROTS WITH PEPPERS

Ingredients:

1. Carrots (Chopped) -- 1Cup

2. Bell Peppers (Chopped)  -- 1Cup

 Note : I Used Orange Peppers.

3. Mint Leaves -- 1/4Cup

4. Fresh Coriander Leaves -- 1/4Cup

5. Salt -- To Taste 

6. Channa Dal And Mustard Seeds (1Tbsp Each) -- For Tampering.

7. Red Chilli -- 2-3 For Tampering

8. Cumin Seeds -- 1Tbsp

9. Urad Dal -- 1Tbsp

10. Tamarind Paste -- 2Tbsp

11. Green Chilli -- 2

12. Oil -- 4Tbsp

Method To Prepare:
1. Heat Oil in a pan and add Cumin Seeds, Urad Dal and Green Chilli.
2. Fry them for 2min and then add Chopped Carrots, Peppers, Salt and Tamarind paste.
3. Let it cook for 5-10min on Medium flame and then add Mint Leaves and Coriander Leaves.

4. Now cook everything for more 10min on Low flame and turn off the heat.
5. Let it cool down and transfer everything to a blender and blend into smooth paste.
6. So finally Tasty Carrot, Peppers And Mint Chutney is Ready To Serve.
7. Transfer the Chutney to a Serving Bowl and Tamper it with Channa Dal, Mustard Seeds and Red Chilli.

Enjoy this Chutney with Hot Steamed Rice......

BLACK BEANS RICE

Ingredients:

1. Black Beans -- 1 1/2Cup

2. Chopped Onions -- 1Cup

3. Bay Leaves -- 3

4. Cloves -- 2-2

5. Green Chilli -- 4

6. Cinnamon Stick (1 Inch)  -- 1

7. Green Bell Peppers (Chopped) -- 1/2Cup

8. Salt -- To Taste

9. Corn Kernels -- 1/2Cup

10. Garam Masala -- 2Tbsp

11. Ginger -Galic Paste -- 1Tbsp

12. Basmati Rice -- 1Cup

13. Oil -- 4Tbsp

Method  To Prepare:

1. First heat Oil in a Pressure Cooker and add Slit Green Chilli, Bay Leaves, Cinnamon Stick, and Cloves.

2. Fry for 2-3Min and then add Onions, Salt and Ginger-Galic Paste and fry till the onions become transparent.

3. Then add Green Bell Peppers and cook for 2min.

4. Now add Corn Kernels.

5. Later after 2min add Soaked Black Beans and Garam Masala and mix everything well.

6. Then add Rice and required amount of water to it and close the pressure cooker and cook upto 2 Long Whisltes. 

OATS UPMA

Ingredients:

1. Oats -- 1Cup

2. Channa Dal -- 1tbsp

3. Urad Dal -- 1tbsp

4. Mustard Seeds -- 1/2tbsp

5. Ginger(Finely Chopped) -- 1tbsp

6. Green Chilli -- 4-5

7. Cashews/Peanuts -- 1/4Cup

8. Salt -- To Taste

9. Oil -- 4tbsp

10. Onions(Chopped) -- 1/2Cup

11. Water -- 2Cups
12. Carrots (Chopped) -- 1/4Cup
13. Green Peas -- 1/4Cup

Method To Prepare :

1. First Heat Oil in a pan and add Channa Dal, Urad Dal, Mustard Seeds. Fry them for 5-10min.
2. Then add Ginger, Green Chilli, Cashews/Peanuts, Onions and Salt. Fry till the onions turn slight brown color.

3. Once the Onions become transparent, add Green Peas and Carrots. Cook till they become soft.

3. Now add water to the pan and let it boil.

4. Add Oats to the pan when water starts boiling.

5. Mix it well and let it cook for 10min by closing it with a lid.

6. Finally when you see that all the water has been absorbed by the oats and the oats has become soft transfer everything to a Serving plate.
7. Tasty and Healthy OATS UPMA is ready to Serve. Serve Hot. 

RED RADDISH CURRY

Radishes are one of the most ignored vegetables on your local produce aisle and they shouldn't be! Radishes are extremely low in calories, naturally fat-free and carry a low Glycemic load. Thin-sliced, radishes make a good snack option that preserves well. A cup of radishes contains only 19 calories! They are also delicious tossed over salad or added to soups or stews. Mix shredded radishes into potato or macaroni salads.

The Good Stuff in Radishes

• Fiber
• Vitamin C
• Folate
• Potassium
• Magnesium
• Copper
• Calcium
• Manganese
• B vitamins

The Main health benefits of Raddish are below:

1. They help to Fight Cancer.

2. By eating Red Raddish you can have Healthy Heart.

3. They help in Digetion and Weight Loss.

Now lets see the recipe how to make Curry with these Red Raddishes............

Ingredients:

1. Red Raddish -- 20

2. Onions (Chopped) -- 1Cup

3. Coriander Powder -- 1Tbsp

4. Salt -- To Taste

5. Red Chilli Powder -- 1/2Tbsp

6. Garam Masala -- 1Tbsp

7. Ginger-Garlic Paste -- 2Tbsp

8. Green Chilli (Slit) -- 3

9. Curry Leaves -- 5

10. Cumin Seeds -- 1Tbsp

11. Oil -- 4Tbsp

12. Fresh Coriander Leaves -- To Garnish

13. Turmeric Powder -- 1/4Tbsp

Method To Prepare:

1. First heat Oil in a Pan and add Cumin Seeds, Green Chilli, Curry Leaves and Ginger-Garlic Paste.

2. Fry them till the Ginger-Garlic Paste loses its raw flavor.

3. Then add chopped Onions to the pan.

4. Fry till they become transparent.

5. Then add Chopped Raddish to the pan.

6. Add Salt and cook it on low flame by closing it with a lid.

7. Once the raddish becomes soft, add Coriander Powder, Garam Masala, Red Chilli Powder and mix everything well.

8. Finally Tasty And Healthy Red Raddish Curry is Ready To Serve.

9. Transfer it to a bowl and garnish with Fresh Coriander leaves and Serve it with Hot Steamed Rice.

PANEER PARATHA

Ingredients:

1. Wheat Flour -- 2Cup

2. Grated Paneer -- 3Cups

3. Chopped Green Chilli --5

4. Finely Chopped Ginger & Garlic -- 1Tbsp Each

5. Salt -- To Taste

6. Ajwain Seeds -- 1/4Tbsp

7. Cumin Powder -- 1/2Tbsp

8. Fresh Coriander Leaves (Chopped) -- 1/4Cup

9. Kasuri Methi -- 1Tbsp

10. Coriander Powder -- 1/2Tbsp

11. Garam Masala -- 1Tbsp

12. Red Chilli Powder -- 1/2Tbsp

13. Amchoor Powder -- 1/4Tbsp

14. Ghee -- To Roast The Paratha.

Method To Prepare:

1. First take the Wheat flour in a bowl, add salt and knead the dough using warm water and keep aside.

2. Now take the Grated Paneer into other bowl and add green chilli, ginger & garlic, salt, ajwain seeds, cumin powder, kasuri methi, corinader powder, amchoor powder, garam masala, red chilli powder and coriander leaves.

3. Mix everything well. Now our Paneer stuffing to make parathas is ready.

4. Take a small portion of the dough and roll it like a chapathi using rolling pin and place small portion of the paneer stuffing in the center of the chapathi.

5. Close it tightly and roll it again slowly.

6. Then place it on a hot tawa and roast nicely on both the sides by adding ghee.

7. Finally Tasty Paneer Paratha is Ready To Serve.