Falooda Recipe / Falooda Ice Cream Recipe / Royal Falooda Recipe

Falooda

Ingredients

Vanilla ice cream -2 scoops

Chopped almonds or any nuts of your choice-1 tsp

Milk-3/4 cup
(Mix 1 tsp of sugar to the milk)

Roohafza / Rose syrup-1tbsp

Cooked Falooda Sev or Vermicelli-2tsp

Tukmaria seeds / Sabza or Chia Seeds-1tsp

(soak it in water for 2 minutes or till it becomes big)
Instant Jelly-2tbsp
(Use any flavour you like)
Chopped canned or fresh fruits of your choice-2tbsp
Cherry for decoration

Method

Take a tall transparent glass pour the rose syrup at the bottom then put vermicelli & tukmaria seeds.
Next layer with fruits & jelly then pour milk on top.
Add the ice cream & nuts.Decorate with cherry & some chopped nuts.
Serve it immediately with a straw & a spoon.

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Pasi Paruppu Poli / Pesara Pappu Poli /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe

Step by step picture / method to make pasi paruppu poli...

Pasi Paruppu Poli

Makes : 16 polis
Filling ingredients
Yellow Moong dal/Pasi paruppu/Pesara pappu-1 cup
Water -2 & 1/2 cups
Salt a pinch
Grated coconut-1/4 cup
(I used dessicated coconut)
Sugar-1 cup (heaped)
Water-1/2 cup
Cardamom powder-1/2 tsp
Ghee-3tsp
Outer Covering
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-4tsp
Water-1/2 cup
Other ingredients
Ghee required amount
Rice flour for dusting

Method
Dry roast the dal till nice aroma comes out,do not roast it till brown.
Cook this roasted dal in a pressure cooker with a pinch of salt & 2 & 1/2 cups of water till soft.If there is any extra water drain it out.
Cool the dal & blend it in mixi along with grated coconut & cardamom powder.
The dal was cooked soft so i just mashed the dal with a spoon.
Dilute sugar in 1/2 cup of water in a non stick pan.Give a boil,lower the flame & add the ground mixture & cooked dal, in low flame stir till its thick.( It takes about 8 to 10 minutes )
Now add the ghee & mix till the mixture leaves the sides of the pan.
Cool the mixture & divide them into small equal balls.
Mix maida,turmeric,salt,oil in a bowl,slowly add water & form a soft dough.Your dough should not be sticky.Cover & rest for 5 minutes.
Divide the dough mixture into small equal balls.
Take the outer covering ball slightly flatten it like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.
Dust some rice flour,roll it out into a very thin disc like a paper. ( Thinner than a  roti/chapathi)
Heat a tawa & cook both sides till small brown bubbles appear.
Remove from the tawa,apply ghee generously on both sides.
Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) Just before serving heat slightly,smear some ghee on top & serve.

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Instant Mango Pickle Recipe / A Quick Mango Pickle

Instant Mango Pickle

Ingredients

Chopped raw mango - 1 & 1/2 cups

( cut it to bite size pieces)

Salt - to taste

Red chilly powder-1 tsp

Turmeric powder - 1/4 tsp

Dry roasted & powdered

Fenugreek / Methi seeds-1/2tsp

Tempering

Oil -1/8 cup

Mustard-1tsp
Hing-1/8tsp

Method

Take a bowl add salt, methi powder ,red chilly powder & chopped mangoes, mix it well.
Heat oil in a pan temper it with above ingredients, switch off the stove.
Cool the tempering, pour it into the mango mixture.
Mix well & best serve with curd rice.

Note:

Few curry leaves can be added for extra taste.

Add lemon juice if your mangoes are not sour.

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Zarda Rice Recipe / Zarda Sweet Yellow Rice Recipe /Sweet Saffron Rice / Sweet Rice Recipe - Eid Special Recipe

Zarda Rice

Ingredients
Basmati rice-1 cup
(soak it in water for 1 hour)
Water-4 cups
Cardamom & cloves-each 4
Salt a pinch
Yellow food colour-a pinch
Saffron -2 pinches
Milk-1 cup
Sugar-1 cup
Ghee-1tbsp
Chopped cashew nut-3tsp
Raisins-3tsp
Sliced almonds-8
Chopped pistachio-1tsp
Method
Boil water and add cardamom,cloves,salt & food colour.
Lower the flame & add the soaked rice.
Give a stir & in medium high flame cook the rice 90% cooked or for just 4 to 5 minutes.
Drain the water & keep the cooked rice on a strainer.Soak saffron in warm milk.
Heat ghee in a pan fry the cashew nut & raisins keep it aside.
In the same pan add the saffron milk & sugar let the sugar dissolve, now add the yellow cooked rice & half of the fried nuts.
Stir close & in very low flame cook the rice for 10 minutes till all the water has evaporated.
Garnish it with remaining nuts & a drop of rose essence (optional).
Serve them warm.

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Tandoori Aloo Recipe / Oven Baked Spicy Potatoes / Baked Baby Potatoes Recipe

Tandoori Aloo

Ingredients for the Marination
Thick curd-3tsp
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Roasted & powdered jeera/cumin -1/2tsp
Garam masala-1/8tsp
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Yellow food colour-little(optional)
Black salt & Chaat masala-a big pinch(Optional)
Oil-1tsp
Small baby potatoes-10
(par boiled & prick all the sides with a fork.I didn't remove the skin,you can if you wish)
Method
Mix all above ingredients together in a bowl.Add the potatoes & coat them well with the marinate.
Rest this overnight in fridge for marination.
If you want to do it immediately rest it for at least 2 hours for the masala to get into the potatoes.
Line a baking pan with a foil arrange the potatoes,drizzle some oil on top of the potatoes.
Bake these for 15 to 20 minutes or till cooked at 375 deg.F.
Every oven is different so please keep an eye so that you don't burn them.
Before serving sprinkle some chaat masala  & some lemon juice on top & serve them hot.
Note:
If you don't have an oven just roast them on a pan till golden brown on all sides.
Do not cook the potatoes in pressure cooked,it has to be par boiled.

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Chilli Paneer Dry Recipe / Chilli Paneer Recipe - Indo-Chinese Food

Chilli Paneer

Ingredients for the batter & frying
Paneer Cubes- 2 cups
Corn flour-1 tbsp
All purpose flour / Maida -1tbsp
Salt & pepper to taste
Soy sauce-1tsp
Finely chopped ginger & garlic-1tsp
Water- required amount
Oil-to deep fry paneer
Other ingredients
Cubed onion-1/2 cup
Cubed Capsicum - 1/2 cup
Salt to taste
Red chilly paste -1tsp (Heaped)
Tomato ketcup/ Tomato sauce-3tbsp (Heaped)
Soy Sauce -1tbsp
Vinegar-1 tsp
Chopped ginger & garlic -1tbsp
Spring onion for garnish
Method
Take a wide bowl add all the ingredients mentioned for batter except the paneer.
Pour water little by little & make semi thick batter. Now add the paneer cubes & gently mix to make sure all the cubes are well coated.
Heat oil in a pan ,drop each cube into the hot oil.In medium high flame deep fry till its golden brown on all sides & crisp.Keep it aside.
Heat a pan pour 2tsp of oil saute the onion,capsicum,chopped ginger & garlic in medium high flame.
Saute for couple of minutes then add the ketchup,chilly paste,vinegar & seasoning.
Now add the fried paneer toss them well till everything paneer cube is coated well with the sauce.
Switch off the stove garnish with spring onion.
Best served with Vegetable Egg Fried Rice.
Note :
a) If you want a crunchy paneer cube then add it to the sauce just before serving.
b) Chopped green chillies can be added for extra flavour.
c) All the sauces mentioned are added according to our family taste,add less or more to your taste.
d) Coloured capsicum can be added to make your dish more colourful.
e) If you want a saucy version then dilute 1tsp of corn flour in water & add it to the dish.

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Mango Banana Smoothie Recipe / Easy Mango Banana Smoothie Recipe

Mango Banana Smoothie

Ingredients
Mango cut into cubes-1
Banana chopped -1
Milk -1 cup
Chia seeds - 1tsp
Coconut milk-1tbsp (optional)
Method
Blend all above ingredients together except chia seeds to a smooth liquid.
Add the chia seeds & give a stir for it to soak.Add sugar if needed,I have not used.
Serve it cold after 5 minutes.

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Moong Sprout Salad / Sprouted Moong Salad / Simple Indian Salad Recipe

Moong Sprouts Salad

Ingredients
Moong sprouts-1 cup
Chopped Vegetables together -1/2 cup
( I used onion,cucumber,red capsicum,tomato)
Chopped coriander leaves-1tsp
Lime juice-1tbsp
Salt & pepper to taste
Chaat masala-1/4tsp
Chopped green chillies-1/2
Chopped pecan-1tsp
Dried cranberry-1tsp
Method
Mix lime juice,seasonings,chaat masala in a bowl,keep it aside.
In another bowl mix the moong dal,green chillies,coriander leaves,nuts,dry fruits & vegetables.
Just before serving pour the lime juice mixture,toss well & serve.

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Vazhaipoo Kootu / Plantain Flower Kootu / Banana Flower Kootu / Banana Blossom Kootu

Vazhaipoo Kootu

Ingredient

Banana Flower-1
(chop them finely)
Channa dal - 1/2 cup
Yellow moongh dal -1/4 cup
Salt -to taste

Turmeric powder-1/4tsp
Fry & make a powder.

Urad dal-1tsp

Channa dal-1tsp

Whole Pepper -1/4 tsp

Red chillies-2

Shredded coconut-3tsp

Hing-1/4tsp

Dhania/coriander seeds-1/2 tsp
Oil-1/2tsp

Tempering

Mustard-1/4tsp

Jeera/cumin-1/4tsp
Urad dal -1/4tsp
Red chilly -1

Curry leaves-little

Coconut oil-1tsp

Method

Pressure cook banana flower,salt,dal & turmeric powder till soft,mash it well.
Heat 1/2 tsp of oil add all the above ingredients under fry & powder,fry till light brown in colour.
Cool the mixture & powder them.Add the dry powder to the cooked dal & give a boil.
Heat oil in a pan & temper it with above ingredients.Pour it into the kootu ,garnish it with curry & coriander leaves.
Mix well & best served with rice.

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Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken

Chicken Phyllo Cups

Ingredients
Cooked minced chicken-1/2 cup
(cook the minced chicken with little salt,cool & grind to a semi smooth paste)
Salt & pepper to taste
Ginger & Garlic paste-1/2tsp
Parmesan cheese-1tbsp
Garam masala-1/4tsp
Red chilly powder-1/2tsp
Olive oil-1tsp
(Mix all above ingredients together in a bowl)
Other ingredients
Filo cups / Phyllo cups-10
Grated cheese-to sprinkle on top
Method
Fill 1tsp of the chicken mixture inside the filo cups.
Sprinkle the cheese on top,bake them at 300 deg. for 10 minutes till its slightly brown on all sides & on top.
Serve it with ketchup or any dip you wish.

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