VEG PARCEL

Veg parcel is steamed and healthy recipe , Easy to cook.  I like the dish because of its buttery smell. I have made four parcels from below ingredients, Its upto you which veggies you want to select and the proportion too.

Ingredients :-

Broccoli chopped – 1 cup

Tomatoes chopped-1/2 cup

Cauliflower chopped – 1 cup

Onions chopped – ½ cup

Potatoes chopped – 2 cups

Green chillies chopped -2-3

Coriander leaves chopped – ½ cup

Green peas – ½ cup

Beans – ½ cup

Butter – 100 g

Salt – as per taste

Black pepper powder – 2 tsp

Method :-

Tear Aluminium foil into large squares.

Put chopped potatoes, onions, cauliflower, Tomatoes, green chillies, peas, Beans, Broccoli, Salt, Butter, Black pepper powder, Coriander leaves.

Fold the foil loosely to make air pocket but Seal the edges very carefully that steam should not escape.

 Heat the pan, put the Parcels on it and Cook for 15 mints.

Open the foil very carefully, some moisture will be there.

BREAD GULABJAMUN OR PAURUTIR PANTUA

“Gulab jamun” -  a very tasty Indian dessert, In northern India people say “Gulabjamun” and in Eastern India, like bengal people say “Pantua” or kalojam etc., I think most of the people who tasted it once became fan of it, like me. The day when I made this, I was eager to eat “Gulabjamun” but because sweet shops are far from our house, I felt very lazy to go and buy Gulabjamuns. So, I decided to make some in our house. I had seen some bread pieces in freezer, I had arranged all the ingredients and made this, because I had added coco powder in it, it was tastier and looked exactly like “Gulabjamun”.

 Ingredients :-

Bread – 1 whole Packet(10-12 pieces)

All purpose flour - 2 tbsp

Milk – ½ liter

Coco powder - 100 grams

Sugar - 400 grams

Water - ½ liter

Baking powder - 1 tsp

Cardamom powder – 1 tsp

Coconut crumbs - For garnishing 

Method :-

For syrup - heat a pan, make thick syrup with sugar,water and cardamom powder. keep aside.

 For Jamuns - Take bread pieces, soak in milk, now mash bread pieces, Add all purpose flour, baking powder, coco powder, Mix well, Now make balls from it, fry in hot oil, dip in sugar syrup, let the balls soak the syrup. At last roll in coconut crumbs.

PINEAPPLE DELIGHT

After many days I am posting this recipe. I was out of town so unable to post any recipe.But in Tour I have got very tasty and easy recipe from Chef Nikhil Rastogi’s programme that is “Pineapple delight”.Not only it is good at taste  but also looks awesome.It looks like cake, Isn’t it? But I have given my twist in this recipe, original recipe says to use maple syrup but I have used simple sugar syrup. Believe me any one can make this, It is made out of bread, pineapple, sugar syrup, whipped cream, cherry.So, here is the recipe-

Ingredients :-

Bread - 1 Packet

Butter - 250 gms

Pineapple -1(You can use canned Pineapple)

Full fat cream - 250 gms

Sugar syrup or maple syrup-  1/2 liter

Cherry for decoration

Method :-

Take bread pieces, Cut in roundels, Fry them in butter.

Cut roundels of pineapple.

Whip cream.

Now its time to assemble-----------

First take one piece of fried bread,

Now put Pineapple slices over the bread piece,

put whipped cream over pineapple,

Again put Pineapple slice over cream and lastly pineapple slice

now pour sugar syrup or maple syrup over the assembled dish

Decorate with cherry and little milk.               

              .

COCONUT CUTLET

Cutlet is a type of croquette . Coconut cutlet with strong coffee---My god ! its  A1 combination. Preperation, ingredients all  are simple .It is served in many parties as a starter. I had made this cutlet in my nephews B’day. Recipe ………………..

Ingredients-

Coconut (grated)-1 cup

Onion(small pieces)- 3 tbsp

Green chilies-2 (cut in small pieces)

Ginger paste-1 tsp

Boiled potato-1/2 kg

Corn flour-3 tbsp

Breadcrumbs-as needed

Garam masala powder-1 tsp

Oil-for frying

Method-

Heat oil

saute onion, ginger paste, coconut grated, green chilies

now add boiled mashed potatoes in it

add salt and garam masala

divide this mixture equally, make shape as you desire

now make a batter of cornflour with water

dip this potato rolls in cornflour, roll it in breadcrumbs

fry in hot oil.

BENGAL GRAM LENTIL AND COCONUT PANCAKE

This is my all time favourite snack,my whole family likes it very much,I think you can too.I have given name pancake ,it is not a type of basic pancake which is made from starch based batter, I called it pan cake because it is made in frying pan and looks like pancake but believe me it is very tasty and nutritious, Bengal gram dal has vitamin, protein, sodium, Iron etc., Coconut has vitamins, calcium, magnesium, phosphorus, Iron , potassium, Zinc . we can have it in lunch or dinner too.

Ingredients-

Bengal gram lentil(dal)-100 gms

Coconut – ½ cup

Green chillies-8-10

Oil-5 tablespoon  

Method-

Grind lentils, coconut, green chillies, with salt

Now heat the griddle spread this mixture 1 tablespoon evenly

Add oil from side

When one side becomes red and crispy flip to the  other side

Fry both side equally

Serve with chutney

LACHHA PARATHA

This Lachha Paratha is totally different kind of bread, I have made this with coriander leaves,Please make it and say whether you like it or not .Lachha  paratha is a kind of bread of India. It is rich and flavorful, It has also lots of varieties,  I had made greenish  Lachha  paratha, you can make plain lachha  paratha i.e. without using coriander mixture which I have mixed while making dough, Lachha  paratha  looks good  and flaky in nature.

Ingredients-

Wheat flour-250 gms

Coriander leaves-little

Garlic-4-5

Green chilli-4-5

Lime juice-2tsp

Salt to taste

Ghee(clarified butter)-75  gms

Method-

Grind coriander leaves,garlic,salt and lime juice without water

Make soft dough with  wheat flour

Divide the dough in equal sized balls

Roll out each ball into chapatti

Smear little ghee over the chapatti

spread green mixture over it

cut the chapatti into 1”thick stripes

place the stripes one over the other

now roll the layers into a cylinder and press lightly,  roll out again in lachha or chapati

now roast the lachha in a pan,putting some ghee over it

serve hot

SEV AND BOONDI

In 15th August (Independence day) its our family tradition to have sev and boondi in our breakfast,this year too we have

Ingredients-



1) Sev

Gram flour(besan)-1 cup

Baking soda-1/2 tsp

Turmeric powder-1 tsp

Salt- to taste

Oil – for deep frying

Method-

Combine gram flour, baking soda, turmeric  powder, salt and little water - make stiff dough

Switch on the flame, put deep pan over the flame  with oil, now fill the “sev-press” with this dough,

press out strands over hot oil, now fry the strands until  golden color.

you can store this in an air tight  container




2) Boondi-

Ingredients-

Gram flour-1 cup

Ghee-for  frying

Sugar-1 cup

Cardamom powder-1 tsp

Method-  

To make sugar syrup- Mix the sugar and water together in a broad pan and cook till one thread consistency

To make Boondi- Take 1 cup gram flour and ½ cup water , mix together to make batter but take care that lumps should not be there, 

Heat the ghee in a pan,  take a perforated spoon,  pour little amount of batter over perforated spoon so that batter drops from spoon and formed boondi, do this step until all the batter is finished, 

fry boondi ,

dip in hot sugar syrup ,

sprinkle cardamom powder over boondi

 serve hot or cold as you wish but as I say boondi and  sev is a good combination

UPMA

Today in breakfast I have made upma.

Upma is a South Indian delicacy.Mostly it is made in up of semolina, onions, ginger, green chilies, In south India they use Bengal gram pulse(chana dal)and urad dal, curry leaves and mustard seeds but because we have shifted to new house, I couldn't manage curry leaves and made upma without that, the taste was good,I used peanuts too, In breakfast upma and a cup of strong coffee is not bad. My nephew is 5 yrs old, loves it. Not only that it is less time consuming but also tasty, so, when we don’t like to spend most of the time in kitchen ,we can make this.

Here is the recipe----

Ingredients-

                 1) Semolina(Rava or suji) - 1 cup

                 2) Refined oil -1 tbsp

                 3) Peanuts-50 g

                 4) Mustard seeds - 1 tsp

                 5) Curry leaves -7-8

                 6) Onions - 100 g (finely chopped)

                 7) Tomatoes - 50-75 g

                 8) Salt-as per taste

                 9) Green chillies - 2-4 finely chopped
                10) Green Peas(peeled) - 100 g

           
Method- 

Dry roast semolina in a pan

Boil 2 cups of water in a different pan and keep aside

Heat oil in a pan, add mustard seeds- when seeds crackle add curry leaves, peanut, fry it

After some time add onions, green chillies, saute it till onions become translucent.

Add semolina and saute for a while.

Mix hot water, salt in mixture, stir it and cover it,cook on a slow flame for 5 mints.

 Now switch off the flame.

Serve hot with pickle or tomato ketchup