Nan Khatai

Preparation Time :  20 Min.
Baking Time : 15 Min.
Cooking Temperature : 375 degree Fahrenheit
Complexity : Medium

Ingredients:

Gram Flour (Besan) : 1/2 cup

Semolina (Sooji) : 1/3 cup

All purpose flour (Maida) : 1/3 cup
Baking Soda : 1 pinch
Green Cardamom Powder : 1/4 tsp
Unsalted Butter or Ghee : 1/2 cup
Sugar : 2/3 cup
Sliced Almond : 1/2 tbsp
Sliced Pistachio : 1/2 tbsp

Method :

1. In a bowl mix gram flour, semolina, all purpose flour and baking powder and sieve them twice.
2. Take unsalted butter in a big bowl and melt it. 
3. Add sugar into butter and mix it well for about 3-4 min. so that mixture become light and fluffy.
4. Now add flour mixture to butter mixture and knead them together to make a smooth dough.
5. Grease tray with oil. 
6. Take small portion of dough and make a round ball, press ball lightly with your palm.
7. With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
8. Make more nan khatai in the same manner and keep them in tray at appropriate distance as their size increases on getting baked.
9. Now preheat oven at  375 degree Fahrenheit.
10. Put the tray into oven for about 15 min. or until nan khatai are lightly gold brown.
11. Now remove the tray from oven and let the nan khatai cool down.
12. Serve it with coffee or tea.

Vegetable Quesadilla

Preparation Time : 15 min.
Cooking time : 5 min.

Complexity : Easy

Ingredients:

For The Filling :

Ginger Paste : 1tsp

Medium Sized Onion : 1 (Finely chopped)

Red Bell Pepper : 1 (Finely diced)

Frozen Corn Kernel: 1/2 cup

Boiled Black Beans : 1/2 cup

Lime Juice : 1tsp

Dry Oregano : 1/2 tsp

Red Chili Powder : 1/2 tsp

Cumin Seed Powder : 1/2 tsp

Crushed Black Pepper  : to taste

Salt : to taste

Oil : 1 tbsp

For Assembling Quesadilla :

Tortilla : 8

Mozzarella Cheese : 1 cup

Tomato Ketchup : 2 tbsp

Olive Oil for roasting

Method :

For The Filling :

 

1. Heat 1 tbsp of oil in a pan. Add ginger paste and let it sizzle.
2. Now add onions and saute till onions turns slightly translucent.
3. Add red bell pepper and cook it for 5 min.
4. Now add corn and boiled black bean and saute for 3-4 min.
5. Add salt, red chili powder, cumin seed powder, crushed black pepper, dry oregano and lime juice and mix well.
6. Your filling is ready.

 For Assembling Quesadilla : 

1. Heat a non-stick skillet and roast inner part of tortilla slightly brown. And keep it aside on a plate.
2. Now add a tsp of tomato ketchup on roasted part of tortilla and spread evenly.
3. Now spread some mozzarella cheese followed by vegetable filling and again cheese.
4. Cover it again with other inside roasted tortilla.
5. Now roast the quesadilla with oil or butter on medium flame till it gets a nice golden brown color.
6. Now flip and roast the other side too.
7. Repeat the entire procedure to make remaining quesadillas.
8. Serve hot with sour cream and tomato salsa. 

Note :

You can use vegetables of your choice like green bell pepper, yellow bell pepper or zuchini.

Homemade Tortillas

Preparation Time : 15 min.
Cooking time : 5 min.

Complexity : Easy

Serving : Makes 8 tortillas

Ingredients :

Whole wheat flour : 1/2 cup

All purpose flour (Maida) : 3/4 cup

Baking powder : 1/2 tsp

Olive oil : 1/2 tbsp

Salt : 1/2 tsp (as per taste)

Method :

1.  Sieve whole wheat flour, all purpose flour and baking powder in a large bowl.
2. Add salt and olive oil and knead into soft dough using enough water.
3. Cover and let it rest for 30 min.
4. Divide the dough into 8 equal portions and roll each portion into 7" diameter circle using little all purpose flour for rolling.
5. Heat a non-stick skillet and cook each tortilla over medium flame for 1 min. or until turn lightly browned.
6. Use as required!!

Date Shake

Preparation Time : 5 min.

Complexity : Easy

Serving : For 2 persons

Ingredients :

Date, seeded : 8-10

Chilled Milk : 2 cup

Vanilla ice cream : 2 scoops

Method :

1. Put dates and chilled milk in a blender jar and blend it until well blended.
2. Add vanilla ice cream and blend it again.
3. Serve chilled and Enjoy!!

Mango Ice Cream

Preparation Time : 10 min.

Freezing Time : 5 hrs.
Complexity : Easy

Ingredients :

 Mango : 2

Sweetened condensed milk : 14 oz can

Whipped Topping : 8 oz container

 Method :

1. Peel and chop the mangoes. Then blend them to make smooth pulp or ready made mango pulp can also be used.
2. Add mango pulp, sweetened condensed milk and whipped topping in a large bowl and fold them gently.
3. Check the sweetness and add some sugar if required.
4. Pour in a tray or container, cover the container and place in the freezer.
5. Allow it to freeze for 5-6 hours.
6. Serve and enjoy!!

Eggless Black Forest Cake

Preparation Time : 30 min.

Baking Time : 45 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Ingredients For Chocolate Sponge Cake :

Maida : 1 cups

Unsalted Butter : 1/4 cup

Condensed Milk : 1/2 cup

Aerated cola : 100 ml

Sugar : 1/4 cup
Coca Powder : 2-3 tbsp

Baking Powder : 1/2 tsp

Baking Soda : 1/2 tsp

Vanilla Extract : 1-2 tsp

Ingredients For Cream Icing :

Cream : 3 cup

Confectioner Sugar : 1.5 cup

 Ingredients For Decoration :

Cherry : 10-12 (6 chopped)

Chocolate Bar : 1

 Method For Chocolate Sponge Cake :

1.  Sieve maida, baking powder and baking soda together and keep aside.

     2. Take sugar and butter in a bowl and beat them until mixture becomes fluffy.
     3. Add condensed milk and beat again for 3-4 min.

     4. Add vanilla extract and mix well.

      5. Add aerated cola and maida mixture gradually and beat after each addition.
      6. Pour the batter in a greased and dusted baking pan.
      7. Pre-heat oven at 350 degree Fahrenheit.
      8. Place the pan in oven and bake it for 45 min.
      9. Take a tooth pick and poke it to check whether it comes out clean or not, if not then bake it for another 5-10 min.
     10. Turn off the oven.
     11. Eggless chocolate sponge cake is ready. Let it cool down and invert the pan over plate or tray to unmould the cake.

Method For Chocolate Flakes/ Shavings/Curls:

  

1. To prepare chocolate flakes, keep the chocolate bar with the wrapper on it, on the outer surface of  the hot oven so that it melt slightly and become soft.
2. Cool in the fridge but do not make it too hard.
3. With the help of potato peeler scrap the back of chocolate bar to get flakes.
4. To get small flakes simply grate the chocolate.
5. Keep the flakes in the freezer for half an hour to harden.

Method For Cream Mixture :

1. Add confectioner sugar to chilled cream and beat them carefully till it become thick.
2. Be careful not to over beat the cream. 
3. Keep refrigerated till use.

For Assembling The Cake : 

1. Cut the cake into two layers horizontally. 
2. Spread 2-3 tbsp of beaten cream on one piece of cake.
3. Put chopped cherries on the cream and cover these with the other piece of cake.
4. Cover the cake completely with cream on all sides and the top. 
5. Level top and sides with a broad knife. 
6. Make a border on the edges by piping swirls of cream. 
7. Place a cherry on each swirl. 
8. Put chocolate flakes to the side and small flakes to the centre of the cake. 
9. Serve chilled.

Bengali Rasgulla

Ingredients :

Chenna : 250 gms. (For chenna recipe please refer this link :  http://swatigreenkitchen.blogspot.com/2013/10/chhena-or-paneer-at-home.html )

Sugar : 1.5 cup

Water : 4 cup
Rose Water : 2 tsp

Method :

1. Mash chenna in bowl to make a smooth dough.
2. Take small portion of chenna and make small balls.
3. Now take sugar and water in a pressure cooker and let it boil on high flame.
4. As soon as sugar syrup starts boiling add 4-5 chenna balls and cover it. (Number of chenna balls depends on your cooker size)
5. Cook it on high flame until one whistle and then let it cook for another 6-7 min. on low flame.
6. Now put water in a wide pan and place pressure cooker in it to cool it down.
7. When it cools down, take out Chenna balls and follow same process with other balls.
8. Refrigerate rasgullas for 4-5 hours.
9. Enjoy chilled rasgullas!!

Nariyal Ladoo

Preparation Time : 10 Min.

Cooking Time : 10 Min.

Complexity : Easy

Ingredients :

Dry Shredded Coconut : 3 cup
Milk : 1 cup

Powdered Sugar : 1 cup
Cardamom Powder : 1/4 tsp
Almonds : 1/4 cup
Pistachio : 1/4 cup

 Method :

1. Boil 1 cup of milk in a heavy bottom pan. When it starts boiling, add 2 cup of shredded coconut and mix well.
2. When the milk gets absorbed in coconut, add sugar and mix well.
3. Stir continuously on medium flame until mixture starts leaving the side of pan.
4. Add cardamom powder, almonds and pistachios and mix well.
5. Turn off the gas and remove the pan from gas.
6. Take a small portion of mixture and make a small ball with your palm.
7. Take remaining dry shredded coconut in a plate and roll the balls in shredded coconut to make ladoos.

Masala Peanut in Microwave

Preparation Time : 10 Min.

Cooking Time : 5 Min.

Complexity : Easy

Ingredients :

Peanuts : 1 cup
Gram Flour (Besan) : 1/3 cup
Salt : as per taste
Red Chili Powder : 1/2 tsp
Mango Powder : 1/2 tsp
Chaat Masala : 1/2 tsp
Asafoetida : 1 pinch
Baking Soda : 2 pinch
Oil : 1tbsp

Method : 

1. Take besan in a large bowl and add salt, red chili powder, Asafoetida, Baking powder and mango powder to it. Mix well.
2. Take peanuts in a bowl and fill it with water. Then sieve peanuts immediately.
3. Add peanuts to besan mixture and mix it well so that peanuts get coated with besan. If some dry besan has left then spread 1-2 tsp of water and again mix it well to cover peanuts with besan.
4. Add 1tbsp of oil to it and mix well.
5. Now spread these peanuts to a microwave safe tray and microwave it for 4 min. Remove tray from microwave and turn the peanuts and microwave it for another 1 min.
6. Remove tray from microwave and add chaat masala to peanuts and mix well.
7. Our masala peanuts are ready. Serve it with coofee or tea.
   
   

Note :

1. You can also deep fry peanuts instead of microwave. For deep frying fry them on medium flame.
2. Microwave timing may vary based on power of microwave. For some microwaves it may need little bit more time. So first check and microwave it again if not done.

Red Kidney Beans (Rajma) Patties

Preparation Time : 10 Min. + overnight for soaking beans

Cooking Time : 30 Min.

Complexity : Easy
Serving : 4

Ingredients :

Red kidney beans : 1 cup

Potatoes, Boiled and mashed : 2

Corn flour : 2 tbsp

Green chili : 2

Onion : 1

Ginger : 1/2 inch piece, grated

Salt : as per taste

Red chili Powder : 1/4 tsp

Coriander Powder : 1/2 tsp

Chaat Masala : 1/2 tsp

Cumin seeds : 1/4 tsp

Oil : to fry

Method :

1. Soak rajma / red kidney beans overnight.  Add soaked rajma / red kidney beans to pressure cooker, along with enough amount of water and salt.
2. Now boil rajma / red kidney beans in pressure cooker. Drain water completely and cool. Pulse in mixer 2-3 times until become coarse.
3. Chop green chilies and onion finely.
4. Heat 1 tsp of oil in a pan. Add cumin seeds and let them sizzle. Add ginger and green chili, saute them for 1-2 min. Add onion and saute until they turn pink.
5. Now add the pulsed rajma, mashed potatoes, chaat masala, coriander powder, red chili powder and salt and cook over low flame for 3-4 minutes. Stir continuously to avoid sticking to the bottom of the pan.
6. Turn off the gas. Add corn flour, mix well and keep aside to cool.
7. Take a small lemon size from the mixture and make into a ball. Flatten it slightly between your palms.
8. Heat a non- stick pan. Shallow fry the patties with the help of oil.
9. Serve hot with tomato ketchup or green chutney.
   

   Note : 

   1. You can either deep fry or shallow fry the patties.
   2. Instead of using corn flour bread crumbs can also be used.
   3. You can add more vegetables (Carrot, Peas, Paneer etc.) to patties.
   4. You can also use these patties to make veggie burger or veggie sandwich.
   
    

   
   

    
    
    

 

 

Paneer Jalfrezi

Preparation Time : 15 Min.

Cooking Time : 30 Min.
Serves : 3-4

Complexity : Easy

Ingredients :

Paneer : 1.5 cups, cut into long pieces

Green Bell Pepper : 1 cup, cut into long strips

Carrot : 1/2 cup, cut into long strips

Tomato : 1/2 cup, cut into cube

Tomato puree : 1/2 cup

Tomato ketchup : 1 tbsp

Onion : 1/2 cup, cut into long strips

Whole red chili : 2

Green chili : 2-3

Ginger paste : 1 tsp

Lemon juice  : 1 tbsp

Dried fenugreek leaves (Kasuri Methi)  : 1/2 tsp, crushed

Cumin Seeds : 1/2 tsp

Turmeric powder : 1/4 tsp

Coriander powder : 1 tsp

Red chili powder : 1/2 tsp (as per taste)

Salt : as per taste

Oil : 1 tbsp

Method :

1.  Heat oil in a wide cooking pan. Add cumin seeds and allow them to sizzle. 
2. Add sliced onion and saute for 5 min. Add ginger paste and saute for 2 min.
3. Add  green chili and whole red chili and saute for 2 min.
4. Add turmeric powder, coriander powder and red chili powder and mix well.
5. Add tomato puree and cook it for 5 min. Add carrot and green bell pepper and cook covered on medium flame.
6. Add tomato ketchup and mix well. Add paneer pieces and tomato cubes and mix well. Cook it for 2-3 min. on medium flame. Add water if required.
7. Now Add salt, lemon juice and dried fengureek leaves mix well. Turn off the flame and serve hot with rotis or as filling wraps.

Tips :

1.  You can add more vegetables of your choice to jalfrezi like beans, red bell pepper and baby corn.
2.  Lemon juice can be replaced with amchur powder (1/2 tsp) or vinegar (1tsp).
3.  Paneer pieces can also be sauteed in 2-3 tbsp of oil till lightly brown before adding to jalfrezi.