Ingredients
Chopped garlic - 12
Chopped ginger - 1 tsp heaped
Soy sauce - 1/4 cup
Water - as needed
Corn flour - 1 tsp heaped
( diluted with 1/2 cup water)
Salt to taste
Chilly flakes - 1 tsp heaped
Brown sugar or Jaggery - 3/4 tsp
Sesame oil - 2 tbsp
Chinese Garlic Sauce
Method
Heat oil in a pan add the chopped ginger and garlic saute till its light brown.
Now pour the soy sauce,brown sugar,chilly flakes and salt give a boil.
Add the diluted cornflour liquid and pour some water give a mix.
In low flame simmer the sauce till its thick,it will not take too long and switch off the stove.
Cool and store it in fridge,shelf life of this sauce is 2 to 3 days.
Add this sauce for any stir fry recipes.
Ingredients
Idli rice - 1 cup
Mixed beans - 1 cup
(I used Black eye bean - 1/4 cup,White Channa/Chickpea - 1/4 cup,Horse gram - 1/4 cup,Rajma - 1/4 cup)
Whole urad dal with skin - 1/2 cup
( You can also use urad dal without skin)
Salt to taste Method
Wash & soak rice and all the beans together in enough water for at least 6 hrs or overnight.
Wash & soak urad dal separately in another bowl for at least 6 hrs or overnight.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 40 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice and beans for at least 30 minutes to a smooth batter.The batter should be little thicker than urad dal batter.
Transfer to the urad dal batter add salt mix both the batters well.Cover & leave it to ferment to 6 to 8 hrs.Before using mix the batter well grease the idli plates pour a ladle of batter and steam till cooked.
Serve these healthy Idli with any chutney. Kara Chutney / Milagai Chutney will go well give a try. Note:
a) This batter will ferment fast so do not grind in huge quantity and store it in fridge as we do for regular Idli/Dosa batter.
b) As there beans are hard to grind in my table top wet grinder,i I pulse the beans and rice in a blender and then add it to my wet grinder.
Ingredients
Plain fried cornflakes - 2 cups
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Chopped cucumber - 1/4 cup
Chopped bell pepper/capsicum- a handful
Chopped coriander leaves - 2 tbsp
Grated carrot - 1/8 cup
Lemon juice - 3 tsp
Salt to taste
Black salt,Roasted jeera powder ,Red chilly powder ,Chaat masala,Salt - as per your taste
Thin sev - for garnish ( optional)
Cornflakes Chaat
Method
Take a wide bowl add all the above ingredients one by one.Lastly squeeze the lemon juice.
Gently toss till well combined.Sprinkle sev if using as a garnish.
Serve immediately!
Note:
Actually there is no measurements for this recipe add all ingredients according to your preference.
Ingredients
Chopped cabbage - 3 cups
Chopped onion - 1/4 cup
Chopped garlic - 3
Chopped cherry tomatoes - 8
Chopped kale leaves - 4
Salt and pepper to taste
Italian seasonings - 1 tsp
Olive oil - 2 tsp
Water or Vegetable stock - 5 cups Method
Heat oil in a pressure cooker add onion and garlic,saute till onions are transparent.
Now add the cabbage,kale and tomatoes,fry for a minute.
Add the seasonings and water/broth pressure cook till vegetables are soft.
Cool open the lid and slightly mash the soup and serve hot.
Note:
You can make this soup in Instant Pot or Slow cooker too
Ingredients
Cold whole milk - 1 cup
Watermelon juice - 1/2 cup
Rooh Afza - 1 tbsp or according to your taste
Finely chopped watermelon pieces - 1 cup
Ice cubes - few
Mohabbat Ka Sharbat
Mohabbat Ka Sharbat
Method
Take a bowl add all the above mentioned ingredients.
Mix well and pour it into a tall glass and serve immediately.
A perfect refreshing summer drink,Enjoy!
Ingredients Diced large vine tomato -3
Diced small potato - 4
Diced carrot -1 small
Chopped garlic - 2
Diced onion - 1/4
Salt and pepper to taste
Hot milk - 1 cup
Vegetable broth or water - 2 cups
Italian seasonings - 1/4 tsp
Sugar - 1/4 tsp
Butter - 1/2 tbsp Method Heat butter in a pressure cooker add onion and garlic,saute till its light brown. Add the carrot,potato and tomato saute till tomatoes are soft. Add the seasonings and water/broth and pressure cook till soft. Cool the pressure cooked ingredients & mash it well or blend it to a smooth mixture. Strain the mixture transfer it into a pan add hot milk give a boil,adjust the seasonings. Switch off the stove and serve it hot garnished with bread croutons. Version - 2 ---------------
Tomato Soup
Ingredients Large ripe tomatoes - 6 diced Carrots - 1 small cut into cubes Chopped onion - 1/4 cup heaped Chopped garlic - 3 Cinnamon stick - a very small piece ( do not add too much otherwise the soup will have a strong cinnamon flavour ) Bay leaf - 1 small Whole black pepper - 1/4 tsp Salt to taste Sugar - 1/4 tsp Water as needed Fresh cream ( optional) for extra richness as needed Butter - 1 tbsp
Tomato Soup
Method Heat butter in a pan add the bay leaf,cinnamon and black pepper stir. Add the carrots onion,garlic and tomatoes saute for a minute. Add salt and pour one cup of water and pressure cook till soft. Cool and open the pressure cooker lid and strain out the liquid,discard the bay leaf and cinnamon. Add the cooked tomato mixture into a blender and blend to a smooth liquid,strain this mixture. Transfer the puree and the strained liquid to a pan add water if needed add sugar and give a boil. Switch off the stove mix the cream if using and serve hot. Note: a) Once cream is added do not boil otherwise the soup will curdle. b) You can garnish with bread croutons or cheese and serve.
Ingredients
Wheat flour / Atta / Godhumai Mavu - 1/2 cup
Sugar - 1/2 cup
Ghee - 1/2 cup
Boiling hot water - 2 cups
Cardamom powder - 1 tsp
Cashew nuts - 15 broken into small pieces (optional) For caramelization ( optional,this is added to just give colour to the halwa)
Sugar - 5 tsp
Water - 1 tbsp Method Add water and sugar in a pan in medium low flame keep mixing till you get a light golden brown syrup,Switch off the stove if you cook more the syrup will turn bitter and hard.
Wheat Flour Halwa
Method
Pour ghee in a non stick pan add the cashew nuts fry till light brown,remove to a plate.
Now add the wheat flour to the ghee and in low flame fry the flour till colour changes and raw smell has completely disappered.Do not fry in high flame and burn the wheat flour.This step is very important otherwise your halwa will taste raw.
Reduce the flame to low and carefully add the boiling water and stir vigorously to avoid lumps.
If you are a beginner then once flour is roasted switch off the stove,cool a bit then pour the boiling hot water and quickly mix to avoid lumps,then switch on the stove.
Cook till the halwa has absorbed the water and its thick.Add the sugar and keep mixing till everything is combined.Now pour the caramelized sugar and mix well.
Lastly add the cardamom powder and fried cashew nuts and switch off the stove.
Serve this halwa hot or warm. Note:
a) Fry the wheat flour till raw smell has completely gone otherwise the final product will still have the raw smell.This step is very important.
b) Use only boiling hot water,Do not add cold water.
c) You can add jaggery or brown sugar instead of white sugar.
d) This is the prashad served at the gurudwara temple. Cashew nuts are not used in the temple prashad.
Ingredients
Hard boiled eggs - 3
(using a sharp knife make a deep slit on top,Do not cut it completely till the end)
Salt - 1/ 4 tsp
( diluted with 1 tsp water)
Red chilies - 3
Lemon juice - 1 tsp
( diluted with 2 tsp water)
Diluted tamarind juice - 2 tsp
Sliced garlic - 6
Sliced onion - 1/4 cup
Chopped coriander leaves - 1 tbsp
Oil to deep fry as needed
Method
Heat oil in a pan add the sliced onions and deep fry till crisp and brown,cool and crush them.
In the same oil deep fry the garlic till crisp and brown,remove to a bowl and crush them.
Deep fry the red chilies till light brown.Cool and crush it using a mortal and pestle.
Save the oil we will be using 1 or 2 tsp while filling the eggs.
How to fill the eggs?
Carefully open the slit eggs and fill it up with some crushed fried onion,crushed fried garlic,crushed fried red chillies,few drop of lemon juice,tamarind juice,salt water,drizzle the saved fried oil and lastly top it with chopped coriander leaves.
Serve immediately!
Butter - 2 tbsp (room temperature)
Luke warm milk - 1/2 cup
Dry yeast - 1 & 1/2 tsp
( make sure yeast is not old then they will not froth and donuts will not puff up)
Oil to deep fry as needed
Topping
Cinnamon sugar for dusting as needed
You can also dip it into melted chocolate or Salted caramel sauce
Method
Take warm milk in a bowl to this add 1 tsp sugar and yeast,mix well. Cover and rest for 5 minutes till they froth.This shows that the yeast has activated. Take a wide bowl add maida,salt,sugar,egg and butter mix till they are crumbled. Now add the yeast mixture and mix to a soft non sticky dough. Cover this dough with a cling wrap or towel,leave it at a warm place to ferment for 2 hours till the dough doubled in size. Punch the dough and roll it into 1 inch thick sheet,do not roll the sheet thin.Using a round cutter cut into circles and with a smaller cutter cut the center ( SEE PICTURE) Heat oil in a pan and carefully drop each donuts into the oil and deep fry them in medium flame till light brown on both sides and fried well.Remove it on a kitchen tissue. While still warm dust it with cinnamon sugar or dip it into melted chocolate and enjoy!
