Veg. Hakka Noodles Recipe

Ingredients

• 2-3 green chillies (slitted from center)
• 4-5 pods of garlic (fine chopped)
• 1 small onion (sliced / chopped) or
• 3-4 white spring onions (sliced)
• 1/2 carrot (peeled and sliced)
• 1/4 capsicum (green bell pepper) (sliced)
• 1/4 cup cabbage (shredded)
• 2 tbsp cauliflower florets
• Few spring onions (green) for garnishing
• 1 tsp soy sauce
• 1 tsp vinegar
• 1 tbsp tomato ketchup
• A pinch of white pepper powder
• 2 tsp cooking oil
• Salt to taste

 Method

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

1. Heat 4 cups of water in a big vessel and add noodles.
2. Boil the noodles until 3/4 cooked, drain and keep aside. Noodles should be just enough to retain a somewhat firm texture.
3. Heat oil in a non-stick wok, add green chillies along with chopped garlic. Saute for a few seconds on high flame.
4. Add chopped vegetables and toss quickly.
5. Add salt to taste and mix well.
6. Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.
7. Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.
8. Add boiled noodles and toss on a high flame for a few seconds. 
9. Mix soy sauce, vinegar and tomato ketchup.
10. Garnish the noodles with few spring onion greens and serve piping hot.

Tips:

1. Noodles cooking process should be done on a high flame and continuous tossing is required.
2. Do not over cook noodles or they will become soggy.
3. Drain the water completely and toss noodles with the fork. This will help to prevent the noodles from sticking together.
4. If you are using beans in noodles, then cut them into very fine strips and add before adding other vegetables, as beans takes a longer time to get cooked.
5. You may add Schezwan Sauce to convert this recipe in Schezwan noodles recipe.

Courtesy : Nidhi

 

 

Bread Pizza Recipe :: ब्रेड पिज़्ज़ा रेसिपी

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

• Bread slices
• 2 teaspoon unsalted butter
• 1 small onion
• 1 tomato
• 1 capsicum (bell pepper)
• 1/2 cup pizza sauce
• 1/2 cup cheese, grated
• Salt to taste

Instructions

a) Arrange the bread slices on a chopping board, spread a good amount of butter and pizza sauce on all bread slices.

b) Slice the vegetables thinly (you can add mushroom or paneer in this). Arrange the vegetables on all bread slices and top with generous amount of grated cheese. (I have used parmesan cheese here but you can go with mozzarella cheese as well). 

c) Preheat the oven at 250 degrees F and arrange the pizza breads in it. Bake the pizzas for about 15 minutes, till they turns slightly browned and cheese starts melting.

Tasty aslee bread pizzas ready to serve.

You can sprinkle Bikaji Bhujia just before serving for an added tingling taste.

Bhel Puri Recipe : भेळ पूरी रेसिपी

Preparation time: 5 minutes
Cooking time: 5
Servings: 4

Ingredients:

• 2 cups kurmura (puffed rice)
• 1 medium size onion thinly chopped
• 1/2 cup pre-boiled potatoes (mashed or chopped)
• 1 tomato thinly chopped (remove pulp)
• 3-4 green chillies thinly chopped
• 1/2 cup tamarind chutney
• 2 tbsp coriander chutney
• 2 tbsp coriander leaves chopped
• 1 tbsp mint leaves chopped
• 1/2 cup Bikaji Bhujia
• 1/2 cup nimkis
• 5-6 gol gappas (ready made)
• Chaat masala to sprinkle
• Few pomegranate seeds to sprinkle
• Few grapes (chopped) to garnish

How to make Bhel Puri:

1. Combine the kurmura, onion, potatoes and tomatoes very well in a big bowl.
2. Add green chillies and stir the mixture with tamarind chutney and coriander chutney.
3. Crush the gol gappas and nimkis directly into the mixture.
4. Mix well and add Bikaji Bhujia. Mix very well.
5. Garnish with chopped coriander and mint leaves.
6. Sprinkle chaat masala all over and top with few seeds of pomegranate and chopped grapes. Also top up with more Bikaji Bhujia.
7. Serve immediately.

Masala Matthi Recipe : मसाला मट्ठी रेसिपी

 

Preparation time: 10 minutes

Cooking time: 15-20 minutes
Servings: 6

Ingredients:

• 4 cups all purpose flour
• 1 cup wheat flour
• 2 green chillies finely chopped
• A pinch of asafoetida
• 1/2 tsp fennel seed powder
• 1/2 tsp cumin powder
• 3/4 tsp pepper powder
• 2 tsp dry crushed fenugreek leaves
• 2 tbsp ghee/oil for mixing
• 2 cups warm water to knead the dough
• Salt to taste
• Vegetable oil to deep fry

Making masala mathri :

1. Sieve both the flours and add salt as per taste.
2. In a big mixing bowl, combine all the ingredients very well.
3. Melt the ghee in a saucepan and pour over the mixture.
4. Knead the dough with warm water until becomes soft and stiff.
5. Cover the dough and keep aside for 15-20 minutes, till it sets.
6. Heat sufficient oil in a pan and in the meantime, knead the dough slightly with your hands.
7. Take some oil in your palms, make small balls from the dough and roll out each ball into a thick puri/poori.
8. Make all the puri’s in the same way and pierce them with fork or any spotted spoon.
9. Dip few puri’s at a time in hot oil and fry from both sides till turns to golden brown.
10. Drain on oil absorbent paper and serve hot with your morning or evening tea / coffee.

Spring Roll Recipe : स्प्रिंग रोल रेसिपी

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings

Ingredients:

• 3 cups maida (all purpose flour)
• 1 cup carrot shredded
• 1 onion thinly sliced
• 1 cup cabbage shredded
• 1 green bell pepper grated
• 1 inch ginger chopped
• 5-6 cloves garlic minced
• 3 green chillies thinly chopped
• 1/2 tsp white pepper powder
• 1 tbsp soya sauce
• Salt as per taste
• Oil to fry
• Water

Method of making Spring Roll:

1. Mix the flour and salt and make a smooth batter by adding water.
2. Heat 1 tbsp oil in a non-stick pan and add the flour batter.
3. Stir continue to break the lumps and cook until the batter turns into golden color just like a pancake mixture.
4. Allow to cool aside.
5. Heat 2 tbsp of oil in another non-stick pan.
6. Add ginger-garlic and green chillies.
7. Saute for few seconds and stir fry the chopped vegetables with little bit of salt and white pepper powder.
8. Cook until vegetables are crispy and tender.
9. Add soya sauce and cook for 2 more minutes.
10. Keep aside to cool completely.
11. Now when pancake mixture is cooled down, start preparing small balls from it.
12. With the help of rolling pin, try to make a small round shaped roti from each ball. Dust dry flour if required.
13. Divide the prepared stuffing and fill in each pancake.
14. Fill about 2 tbsp of prepared stuffing on the center and fold from all the sides.
15. Fold to make a tight roll and seal the edges by using dry flour or cornstarch.
16. Make all the rolls in similar way. (Sometimes I make samosa shaped spring rolls as well).
17. Deep fry few at a time in hot oil until become crispy.
18. Remove on paper napkin.
19. Enjoy yummy Chinese spring rolls with chutney and sauce.

Side Tips:

1. For making delicious spring rolls you may add your favorite vegetables.
2. For making the tight rolls, mix a tbsp of maida with 4 tbsp of water, make a paste and use to seal the edges of a roll.

Courtesy : Priya

Chocolate Brownies Recipe : चॉकलेट ब्राउनी रेसिपी

Preparation time: 5-6 minutes
Cooking time: 30 minutes
Servings: 15 Brownies

Ingredients needed:

• 150 gms dark chocolate chopped
• 150 gms unsalted butter
• 2 cups brown sugar
• 8-10 fresh strawberries
• 1/4 cup plain flour
• 1/4 cup self-raising flour
• 3 eggs
• 1/4 cup white chocolate bits
• 1/4 cup instant vanilla pudding mix

Method of making Chocolate Brownies:

1. In a microwave safe bowl add the chocolate and butter.
2. Microwave both the ingredients on medium high (it will might take 2-3 minutes), or until they get melted.
3. Keep aside to cool.
4. In the meantime, cut the strawberries into small pieces.
5. Preheat the oven to 250 degrees, and prepare a baking pan by placing a baking paper on it.
6. Grease the baking paper with little bit of butter.
7. In the cool mixture of melted butter and chocolate, beat the eggs and mix the sugar completely.
8. Mix for 2 minutes so that the mixture becomes fluffy and soft.
9. Add the flours and make a firm batter.
10. Pour half of the mixture into a prepared baking pan.
11. Sprinkle some strawberries and white chocolate bits all over.
12. Now pour the remaining mixture on top of the layer of strawberries and while chocolate bits and bake for 20 minutes.
13. Check the firmness of brownie and then take our from the oven.
14. Allow to cool completely in a pan.
15. Refrigerate it at least for 2-3 hours.
16. Take out the brownie from a pan and cut into squares or in any shape you like.
17. Sprinkle some vanilla pudding mix and serve.

Useful Tips:

1. You can dust the brownies with icing sugar also.
2. You can keep brownies in the fridge for long time in an air tight container.
3. You can also store brownies in the freezer for 2 months.

Shrikhand Recipe : श्रीखण्ड रेसिपी

Prep. time: 10 minutes
Cook time: 20 minutes
Servs: 4

Ingredients:

• 1 kg fresh thick curd
• 1 cup sugar
• A pinch of saffron strands
• 1 tbsp green cardamom powder
• 2 tbsp warm water
• Few almonds chopped
• 1 tbsp cashew nuts chopped
• 1 tbsp pistachio chopped

How to make Shrikhand:

1. Grind the sugar to make a smooth powder and keep aside.
2. Hang the curd in a clean muslin cloth and fold tightly to drain the whole water.
3. Dissolve the saffron strands in the warm milk and leave for few minutes.
4. Combine the hung curd, saffron mixture, sugar and cardamom powder.
5. Mix well and give a smooth blend for few seconds.
6. Refrigerate the blended mixture for few hours.
7. After few hours, garnish the chilled shrikhand with chopped dry fruits.
8. Enjoy the yummy Gujarati style shrikhand with paratha, puri or as it is.

Useful Tips:

1. You may use dry fruits of your choice to make the shrikhand more tasty.
2. It is very important that curd should be thick enough to make this shrikhand, for that hang the curd in the muslin cloth for few hours until the liquid completely drained off.

Makki Paneer Pakora Recipe : मक्की पनीर पकोड़ा रेसिपी

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 200 gm Indian cottage cheese (paneer)
• 2 cups fresh makki (corn)
• 1 cup bengal gram flour (besan)
• 2 tbsp ginger-garlic paste
• 2-3 green chillies finely chopped
• 1/2 tsp crushed cumin seeds
• 1/2 cup milk
• 1/2 tsp red chilli powder
• 1/2 tsp dry mango powder (amchoor)
• Salt to taste
• Fresh coriander leaves finely chopped
• Oil to deep fry

How to make Makki Paneer Pakora :

1. Crush the corn in a blender and grate the paneer in a big bowl.
2. Heat 2 tbsp of oil in a pan and add green chillies along with ginger-garlic paste.
3. Saute for few seconds and then add crushed corn.
4. Stir fry for few seconds and adjust with the salt.
5. Add milk and mix until it looks a creamy and fluffy texture.
6. Allow the corn to cool aside after they are done.
7. Mix the grated paneer and remaining ingredients with the corn mixture.
8. Also add besan and knead with your hands until it reaches to a binding consistency.
9. You can add more amount of besan to bind the pakore very well.
10. Apply some oil in your hands and try to make the even sized balls.
11. Heat good amount of oil and deep fry the pakoras on medium high flame till turns golden brown.
12. Remove on oil absorbent paper to soak the excess oil.
13. Serve immediately with coriander chutney and tomato ketchup.

Home made Paneer : हैल्दी पनीर बनाएं घर पर

Preparation time: 2 minutes
Cooking time: 10-12 minutes
Servings: About 400 gm Paneer

Ingredients:

• 2 liter/4 big cups condensed milk
• 1/2 tsp lemon juice or
• 1/10 tsp vinegar

Make Paneer at home:

1. Boil the milk in a big vessel.
2. While boiling add either lemon juice or vinegar.
3. Stir continue and mix very well.
4. After few minutes, the milk will start curdling, at this moment turn the gas off.
5. Keep the milk aside for 10-15 minutes.
6. Take a clean muslin cloth and pour the milk on it.
7. Tie a tight knot to the cloth and squeeze out the whole water.
8. After the water will fully get drained, the milk will form in a block of paneer.
9. Keep the cloth (in which paneer is made) under any heavy weight.
10. Your healthy homemade paneer is ready to make several other dishes.

Tips:

1. Citric acid also can be used for making paneer and if you are using citric acid then dissolve it in water well in advance before adding into the boiling milk.
2. The water of paneer should not be thrown out, as it can be used for making various gravy recipes, parathas and chapatis.
3. It is always preferable to use condensed milk to make delicious homemade paneer.

Rabdi Recipe : रबड़ी रेसिपी

Preparation time: 5 minutes
Cooking time: 35 minutes
Servings: 2 persons

Ingredients:

• 1 ltr milk
• 1 cup condensed milk
• 1 cup mawa
• 1/4 tsp nutmeg (jaiphal) powder
• 2 cups sugar
• 4 green cardamoms crushed
• 2 tbsp pistachios chopped

Process:

1. Take a deep shaped vessel.
2. Add milk and sugar. Mix well and keep stirring on low flame.
3. Stir for about 15-18 minutes until the quantity reduced to its half.
4. Scrap the sides and bottom of the pan to prevent from burning.
5. Add the condensed milk, nutmeg powder and crushed cardamoms.
6. Add mawa, stir and cook for 8-10 minutes.
7. Finally add pistachios, mix well.
8. Cook only for 2 more minutes.
9. Serve with jalebi or puri.

Tips:

1. It would be much better if you are making this rabdi in non-stick pan, it would neither burn nor become sticky.
2. You can refrigerate this rabdi for 2 days.
3. This rabdi tastes great when is to be served chilled.
4. You can garnish this dish with nuts and almonds as well.

Potato Cheese Balls Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 Potato Cheese Balls

Serving Size: 1 Potato Cheese Ball

Calories per serving: 50

Ingredients

• 4 boiled potatoes
• 1 cup grated processed cheese
• 3 green chilies, finely chopped
• 1/2 teaspoon ginger, finely chopped or minced
• 4 cloves garlic, finely chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 2 teaspoon fresh coriander leaves, finely chopped
• 2 tablespoon bread crumbs
• Oil for deep frying
• Salt to taste

Instructions

1. Check out the ingredients for making Potato Cheese Balls Recipe. 
2. Grate the Cheese and keep it ready aside.  
3. Mash the boiled potatoes in a bowl. 
4. Add 3 finely chopped green chilies, 1/2 teaspoon chopped ginger, 4 cloves of chopped garlic, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 2 teaspoon finely chopped fresh coriander leaves, 2 tablespoon bread crumbs and salt to taste.  
5. Mix all the ingredients very well and keep aside. Now heat good amount of oil in a frying pan. Divide the potato mixture in small balls or portions. You can make about 12 balls from this quantity of mixture. 
6. Take some oil in your palms, get one ball and smoothly round it, make a small hole in center and stuff good amount of grated cheese in it.  
7. Now close the ball carefully from all the sides and in such way keep making all the balls and keep aside. 
8. When the oil is heated properly, it should be reached about 170 degrees temperature. Now drop 2-3 balls in hot oil and keep the flame from high to medium. It is very important to cook these balls on medium flame, so that you can enjoy the melted cheese and properly cooked potato mixture while eating. Keep frying and flipping for 2-4 minutes, till the balls turns out golden brown in color.  
9. Drain on oil absorbent paper napkins. 
10. Serve immediately with Dip, Sauce or Chutney of your choice.  

Notes

If you have garlic powder in your hand, then add 1 teaspoon of that and then do not add chopped garlic. Garlic powder has its own flavor in these balls. If you do not want to deep fry these potato cheese balls, then you can bake them in oven at 450 degrees F for 10-12 minutes.

Jalebi Recipe | जलेबी रेसिपी

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 15 Pieces

Serving Size: 1 Piece

Calories per serving: 96

Fat per serving: 3.6g

Ingredients

• 1 cup Maida (All purpose flour / Refined flour)
• 1/4 cup Cornflour
• 1 cup fresh Yogurt (Curd / Dahi)
• 1/2 tsp Baking Powder
• 1 cup Sugar
• 1 cup Water
• 1/4 tsp Red-orange Food Color or Yellow Food Color
• Oil for deep frying

Instructions

1. Take a big bowl and add 1 cup Maida, 1/4 cup Cornflour, 1 cup fresh Yogurt,1/2 tsp Baking Powder and 1/4 tsp Red-orange Food Color or 1/4 tsp turmeric powder. Add about 1 cup of water and mix all the ingredients well. Make a batter of smooth and pouring consistency. It should not be too thin or too thick.
2. Cover the batter and refrigerate it for 12 - 24 hours. It will help to ferment the Jalebi batter. If you don't want to keep it aside that long then you may use active yeast and keep it aside for 1 hour.
3. Cook 1 cup of sugar with 1 cup of water in a deep non-stick pan on low heat, stirring continuously, till the sugar dissolves and till you have a thick two-strand sugar syrup / chasni. Keep it warm on the stove.
4. Now Heat good amount of oil or ghee in a pan / Kadai on medium heat to about 150C / 160C, about 300F TO 320F. Fill the prepared Jalebi batter either into a squeeze bottle, just like bottle of tomato ketchup or you can put the batter in zip lock bag with a small hole. Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
5. Drain the fried Jalebi quickly from oil and dip in sugar syrup / chasni. Take the Jalebi out from the syrup, garnish with few saffron strands and serve hot. You can also put Jalebi in plate and then pour syrup on top of them.

Note -

You can make jalebi with the help of muslin cloth as well, for that you need to pour the batter in the cloth, gather the edges and make a tight potli, then make a small hole and pour the jalebi in hot oil. You can add about 1/2 tsp green cardamom seeds powder and 1/2 tsp rose water in batter for bringing more flavors in jalebi.

Idli Fry Recipe : इडली फ्राई रेसिपी

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Yield: 16 pieces

Serving Size: 4 pieces

Calories per serving: 150

Fat per serving: 7g

Ingredients

• 4 Idli's
• Some Oil for Frying
• pinch of chaat masala
• pinch of red chili powder
• pinch of garam masala

Instructions

1. Take Idli's and Cut them in medium size pieces. 
2. Make sure not to make them too small or they may break while frying.  
3. Fry Idli's for 2 minutes at high heat till they are golden brown 
4. Take out Idli's and put them on tissue paper to remove excess oil from them  
5. Sprinkle a pinch of red chili powder, chat masala and garam masala over fried idlis. 
6. Serve with chutney.

 You may sprinkle your favorite masala and Bikaji Bhujia on top of it for variations. Fry idli's on high heat so that it absorb less oil.

RAGADA PATTICE RECIPE : रगड़ा पेटिस

Servings : 4-5
Cooking time : 30 minutes or so

Ingredients:

Ingredients for ragda :
1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed
4-5 curry leaves
Pinch of asafetida
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala

Ingredients for pattice :
5 medium potatoes (boiled)
2 green chili (cursed fine)
1 tsp ginger (grated)
1 tbsp oil
1 tsp corn flour
2 tbsp dry bread crumbs
1/4 tsp turmeric powder
Salt to taste
Oil(shallow fry patties)

Ingredients to garnish :
1 cup sev
1 tsp chaat masala
2 onions (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney

How to make ragada pattice:

• Method for making ragda:
• Wash and soak dried peas in water for 8-10 hours or leave it over night.
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
• Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
• Let the mixture cook over medium flame for 10 minute until gravy turns thick.
• Method for making pattice :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well.
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.
• Fry until potato pattice are crisp and golden brown on both sides.
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.
• Serve hot. 

Note : To add more flavor and taste, sprinkle with Bikaji Bhujia and enjoy.

Bread Rolls Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 8 Pieces

Ingredients

4 medium potatoes

2 tbsp fresh or frozen green peas (boiled)

8 bread slices (white or brown)

1/2 inch ginger, finely chopped

2 green chillies, finely chopped

1/2 tsp mustard seeds

Few curry leaves

1/4 tsp turmeric powder

1/4 tsp chaat masala powder

Fresh coriander leaves, finely chopped

Cooking oil for deep frying

Salt to taste

Instructions

Boil the potatoes, peel and place in a big bowl. Mash the boiled potatoes and keep aside.

Heat 1 tsp oil in a pan, add mustard seeds and curry leaves. Mix ginger along with green chillies and saute continue on low flame. Add mashed potatoes, green peas, salt, turmeric and chaat masala powder. Mix well and leave for 2 minutes, until spices are well blended with potatoes. Garnish with good amount of chopped coriander leaves and keep the mixture aside. 

Take 8 bread slices, and trim them from the edges. Soak in water just for a few seconds, press firmly and squeeze out the water. (Tip: Be very carefully while soaking the bread slices in water and do not dip them fully else they will break and it will be difficult to fill the stuffing inside it). 

Now Put 1-2 tsp of prepared mixture in each bread slice and carefully fold it. You may seal the edges either with water or with flour. Heat good amount of oil in a frying pan and deep fry bread rolls, till turn crispy and light browned. 

Drain on oil absorbent paper napkins to remove the excess oil from it and serve with Chutney and Tomato Ketchup.

Chatpati Aloo Chat | चटपटी आलू चाट

Ingredients
Serves: 4 

• 1 big potato boiled and cut into small cubes
• 1/4 cup pomegranate seeds
• 2 tblsp spicy green chutney
• 2-3 tblspn sweet chutney
• 4 tbspn sev
• 4 tblspn spicy groundnuts
• black salt or kala namak as per taste
• Bikaji Bhujia 

• corriander leaves
• 1 tspn chiili powder
• 1 tspn chat masala powder
• 1 tomato cut into small pieces
• 1 big onion cut into small pieces
• 1/4 cup sprouts ( can be green gram, channa dal etc)

Directions
Prep:30min  ›  Cook:15min  ›  Extra time:10min other  ›  Ready in:55min 

1. Boil the potato and cut into small cubes
2. mix all the above ingredients in a bowl and serve with Bikaji Bhujia on top and few pomegranates seeds on top

Rasgulla Recipe

Ingredients
Serves: 6 

• 1 litre cow's milk
• 1/2 teaspoon citric acid dissolved in 1/2 cup water
• 1 teaspoon maida flour
• 1 cup sugar
• 3 cups water
• a few drops rose essence
• a few slices almond

Directions
Prep:2min  ›  Cook:50min  ›  Ready in:52min 

1. To make chena (paneer) bring milk to a boil in a heavy-bottom pan. Bring it to a seam, let it cool down and bring the heat up again to boil. Add citric acid. Stir constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes.
2. Place thin piece of cloth on the bowl. Pour curdled milk into muslin and strain. Gather up the corners and tie it up to hang it to let the water drain out. Squeeze out as much water as possible. Put some heavy wheight on it to drain excess liquid. Keep it over night or as long as possible.
3. Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes). Add flour and continue kneading till all grains disappear.
4. Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
5. Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell. They will double in size.
6. Keep the pan covered and in low for 45-50 minutes. Check the rossogolla. Taste one to make sure it is properly done. Switch off the gas. Serve it hot or at room temperature. Add a little rose essence if you like it. Garnish with almond slices.

Shortcut

Use a food processor to knead the chena.

Orange and Almond Syrup Cake

Ingredients

• 3/4 cup self-raising flour
• 1/2 cup caster sugar
• 1/2 cup almond meal
• 1/4 cup orange juice (see note)
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 1/4 cup milk
• Double cream, to serve

Orange syrup

• 1 cup orange juice (WE used bottled fresh orange juice to save time.)
• 1/3 cup caster sugar 

1. Step 1
   Grease a 7cm-deep, 8cm x 19cm microwave-safe silicone loaf pan. Line base and sides with baking paper.
2. Step 2
   Combine flour, sugar, almond meal, orange juice, oil, egg and milk in a bowl. Pour into prepared pan. Microwave on HIGH (100%) for 6 to 7 minutes or until top is firm to touch.
3. Step 3
   Meanwhile, make Orange syrup: Combine the orange juice, sugar and 2 tablespoons cold water in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Simmer for 2 minutes.
4. Step 4
   Turn cake out onto a baking paper-lined wire rack over a tray. Drizzle half the syrup over the top of the cake. Serve cake warm with remaining syrup and a dollop of cream.

Chole Chaat Recipe : छोले चाट रेसिपी

Prep. Time - 15 Min.
Cooking Time - 15 Min.
Servings - 4

Ingredients -

• Olive oil spray
• 1 large red onion, halved, thinly sliced
• 1-2 long fresh green chillies, finely chopped
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 2 x 420g cans no-added-salt chickpeas, rinsed, drained
• 400g can chopped tomatoes
• 125ml (1/2 cup) water
• 1 bunch English spinach, trimmed, shredded
• 1 teaspoon white sugar
• Fresh coriander sprigs, to serve
• 4 roti breads, warmed, to serve 

1. Step 1
   Heat a large saucepan over medium heat. Spray with oil. Sauté onion, stirring occasionally, for 5 minutes or until soft. Add chilli, ginger, garam masala and ground coriander. Cook, stirring, for 1-2 minutes or until aromatic. Add chickpeas and stir to coat. Stir in tomato and water until combined. Simmer, stirring occasionally, for 10 minutes or until mixture thickens. Stir in spinach and sugar until well combined.
2. Step 2
   Season with salt and pepper to taste. Top with fresh coriander and serve with roti.
   
   
   Note : You can also serve chole chaat by sprinkling Bikaji Bhujia for more taste.

Energy 1618kJ	Fat saturated 1.00g
Fat Total 5.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 61.00g	Dietary Fibre 13.00g
Protein 18.00g	Cholesterol -
Sodium 711.07mg

All nutrition values are per serve.

GOL MATTHI RECIPE

Ingredients:

2 cup Maida (unbleached flour)
1/4th cup fine Semolina (Sooji / Rava)
2 tsp Salt
1/2 tsp whole Black Peppercorns (coarsely cracked)
1/8th tsp Baking Powder
2 tblsp Curd / Plain Yogurt
7 tblsp warm Water
4 tblsp melted Ghee / Oil
Ghee / Oil for deep frying

How to make mathri:

• Mix the flour, salt ,cracked pepper and baking powder in a bowl.
• Add the ghee and rub between your palms until it takes the form of breadcrumbs.
• combine the curd with water and and form a pliable but firm dough using this liquid.
• Cover with the damp cloth and set aside for 30 minutes.
• Divide the dough into small balls and roll out all the balls.
• Heat the ghee / oil in a kadhai or deep-frying pan.
• Fry the rolled mathris in a batch over moderate heat.
• Do not allow the rounds to become brown, they should remain pale gold in color.
• Remove and drain on paper towels.
• Repeat the process for frying all mathris.
• Well sealed, they will keep for 2-3 weeks.
• Note : after frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour.
• Oil can be further used.