Rawa Toast

Ingredients (1 cup = 240 ml)

½ cup Sooji (rava or semolina)

¼ cup Onion finely chopped

¼ cup Tomato finely chopped

2 tablespoons Cilantro or coriander leaves finely chopped

1 Green chili finely chopped

½ cup Plan yogurt

Salt to taste

Black peppercorns Freshly crushed, to taste

6 slices Bread white or brown

1-2 tablespoon Oil to fry bread slice

Receipe

Making the topping mixture"

Take suji, onion, tomato, green chili, cilantro, salt and pepper in a bowl. Mix them well.

Add yogurt and mix. It should be thick paste.

Keep it aside for 10 minutes to rest then continue

Making sooji toast recipe:

Take bread slices and spread some mixture evenly with spoon.

On other side, heat the tawa or pan on medium-low heat.

Once hot add ½ teaspoon of oil for each bread. Place the bread with filling side down on the tawa.

Cook for few minutes or till the mixture get light brown and cooked.

Drizzle some oil on top. Then flip the bread and cook other side as well.

It should be nicely brown, crispy and toasted.

Remember to keep the gas heat on medium low to get the perfect crisp bread.

Remove it to a plate and cut into half, serve.

Veg Nuggest

ingredients
(1 cup = 250 ml)

250 grams potatoes or 5 medium potatoes or 1.25 cups mashed potatoes (aloo)

50 grams green peas or ½ cup green peas (matar) - fresh or frozen

80 grams carrots or 1 small to medium carrot or ½ cup minced or grated or finely chopped carrots

40 grams capsicum or 1 small to medium capsicum or ⅓ cup finely chopped capsicum (shimla mirch)

1 teaspoon ginger-garlic paste or ½ teaspoon garlic paste + ½ teaspoon ginger paste or ½ teaspoon each of finely chopped ginger and garlic

½ teaspoon dry oregano or any dried herb of your choice

¼ teaspoon red chili powder or cayenne pepper

¼ teaspoon garam masala powder or curry powder

½ teaspooon crushed black pepper or pepper powder

1 tablespoon chopped coriander leaves(dhania patta) or parsley leaves

3 tablespoon roasted besan or corn starch or rice flour or all purpose flour or arrowroot flour

¼ cup grated processed cheese or 25 grams cheese grated

salt as required

½ cup quick cooking oats, coarsely ground, can also use bread crumbs or ground corn flakes

2 tablespoon besan + 2 tablespoon water

oil for deep frying

preparation for veg nuggets recipe:

blitz or pulse till you get a coarse texture like. if you do not have oats, then use 4 to 5 slices of leftover bread. break them and add to the grinder. grind to a semi fine mixture. remove the ground oats in a plate or tray.

steam or boil 5 medium potatoes and 1/2 cup green peas in a steamer or pan or pressure cooker.

chop the coriander leaves and keep aside.

roast the besan lightly till it becomes aromatic.

making veggie nuggets:

while the potatoes are still warm, peel and then mash with a fork or potato masher.

now add the cooked green peas, minced or grated or finely chopped carrots, finely chopped capsicum to the mashed potatoes.

add all the spices and herbs. season with salt too.

then add 3 tablespoon slightly roasted besan and 1/4 cup grated processed cheese. you can also add corn starch or rice flour or all purpose flour instead of besan.

mix very well and then add 1 to 2 tablespoon of the ground oats.

mix again very well. check the taste and add more salt or spices if required.

now make a flat log shape and slice the log into nuggets.

you can even take a small portion of the mixture and shape in to nuggets. keep aside.

in another bowl, take 2 tablespoon besan and 2 tablespoon water.

mix very well to a smooth paste. instead of besan (gram flour) you can take half-half of all purpose flour (maida) and corn starch. you can also take rice flour or maize flour.

take each veggie nugget and dip in the gram flour batter.

gently turn over so that the gram flour batter coats the nugget. remove and let the excess batter drip off.

now place the batter coated veg nugget on the ground oats.

gently turn and coat with the oats all over including the sides. alternatively you can even sprinkle the oats all over the nugget.

do this for each veggie nugget and keep them aside.

frying veg nuggets:

heat oil for deep frying in a pan or kadai.

when the oil becomes hot, gently slid the veg nuggets in the oil.

do not overcrowd the nuggets in the kadai or pan.

fry veg nuggets till they are golden and crisp. remove the nuggets with a slotted spoon.

keep them on kitchen paper towels so that extra oil is absorbed. fry the remaining veggie nuggets in batches.

serve these veg nuggets with any chutney or sauce or dip.

Tawa Paneer

1)First marinate the paneer. Take red chili powder, turmeric powder and salt in a bowl.

2) Add lemon juice.

3) Mix well and make paste.

4) Add paneer cubed. Stir well and coat the paneer pieces with the spice paste. The best way to mix is use your hand. Keep it aside and let it marinate for 20-30 minutes.

5) Meanwhile prep other ingredients. Then caramelize the onions. For that heat one tablespoon of oil in a tawa. Once hot add onions.

6) Cook and stir occasionally. So onions do not get burn.

7) Cook till it gets dark brown in color.

8) Remove it to a plate and keep it aside.

9) In the same tawa on medium heat, add another one tablespoon of oil. Once oil is hot, add paneer pieces and saute.

10) Flip them once they get slight color on one side. Do not overcook it.

11) Remove it to a plate and keep it aside.

12) Now wipe the tawa clean with paper towel. Heat the butter in the tawa.

13) As soon as butter is melted, add cumin seeds. let them sizzle a bit.

14) Add chopped tomatoes.

15) Mix well and sprinkle salt.

16) Cook till tomatoes are soft.

17) Now mash the softened tomatoes using potato masher.

18) It will be more pulpy and cook till fat starts to ooze out from sides.

19) Add capsicum.

20) Mix well.

21) Also add ginger paste and green chilies.

22) Mix well and cook for 2-3 minutes.

23) Add red chili powder, cumin powder and garam masala.

24) Stir well, If it looks too dry then add splash of water. So spices do not get burn. Cook for a minute.

25) Add caramelized onions and sauteed paneer.

26) Mix very gently, so everything is coated to paneer well.

27) Lastly add chopped cilantro.

28) Again mix and turn off the stove.

Paneer tawa masala is ready to serve.

Tawa pizza

Ingredients
1 x 450g bunch organic raw beetroot, peeled and cut into wedges
4 tbsp olive oil
3 thyme sprigs
2 tbsp cider vinegar
1/2 tsp wholegrain mustard
1 tsp finest* orange blossom honey
1 x 270g pack chicory (2 heads)
1 x bag 90g peppery baby leaf rocket salad
40g (1 1/2oz) toasted hazelnuts, roughly chopped
100g (40z) finest* stilton with port glaze, crumbled

Method
This is not your average salad – packed with sweet roasted beetroot and creamy stilton, this vibrant dish is perfect for kicking off an elegant Christmas dinner.
Preheat the oven to gas 7, 220°C, fan 200°C. Toss the beetrootwedges in a bowl with the olive oil, thyme and seasoning, then put into a large roasting tin, allowing them room to properly crisp up. Roast for 30 minutes, then turn the oven down to gas 6, 200°C, 180°C fan and roast for 20 minutes more, turning every now and then, until the beetroot are lightly caramelised on the outside and soft in the middle. Allow to cool slightly.
Meanwhile make the dressing by combining the remaining olive oil, cyder vinegar, wholegrain mustard and honey. Season to taste.
Rinse the chicory, pat dry and cut into halves. Heat a dry frying pan over a medium heat and heat the hazelnuts for 2-3 minutes until toasted.
On a plate arrange the beetroot, salad leaves, chicory and hazelnuts. Crumble over the cheese and drizzle over the dressing and serve.

घर पर कंडेस्ड मिल्क कैसे बनायें

घर पर कंडेस्ड मिल्क कैसे बनायें. - 

गाय के 1 लीटर दूध को गर्म करें उबाल आने पर इसमें 200 ग्राम चीनी एक चुटकी भर बेकिंग सोडा डाल कर गर्म करें और चलाते रहें जब यह घोल गाड़ा होकर एक तिहाई रह जाये तो गैस बंद कर दें.  हमारा कंडेंस्ड मिल्क तैयार हो गया है.

*------ आप इसे केक बनाने के लिए या फिर मिठाई में इस्तेमाल कर सकते हैं
*------ आप इसे फ्रीज में रखेंगे तो एक महीने तक खराब नहीं होगा.

MATAR PANEER

Ingredients:-

200 gram paneer/cottage cheese

2 cup green peas or matar - fresh or frozen

1 cup or little more Tomato purée

2-3 chopped green chilly

1/2 tsp grated ginger 

1 cup to 1.25 cups water or add as required

1/2 tsp cumin seeds

2 bay leaves

1/4 tsp turmeric powder/haldi

1/2 tbsp red chili powder( Kashmiri lal)

1/2 tbsp coriander powder

1/2 tsp garam masala powder/ kitchen King

3-4 tbsp malai or cream (optional)

3-4 tbsp cashew paste

½ tsp sugar or add as required ( optional )

2 -3 tbsp oil or ghee

2-3 tbsp chopped coriander leaves
salt as per taste

METHOD:-

Heat oil in a pan and add cumin seeds and bay leaves. Let it splutter ....

Then add chopped green chillies & grated ginger & tomato purée and sauté till oil separates.

Now, Add turmeric powder ,red chilly powder ( I used Kashmiri lal) and the coriander powder, and fry till oil separates then Add salt & some kitchen king powder or any garam masala !!

Stir for some time Then add some cream & cashew paste ( soak some cashews & grind with some milk & make paste) stir for a while then add green peas (I used frozen green peas) and sauté for some time !!

Now Add some water ( not too much) bring to a boil and simmer for 5-7minutes.

Then Add paneer( I used little shallow fried paneer cubes)

Cook for some time around 2-3 minutes over medium heat .

At last turn off heat & garnished with the coriander leaves....& serve hot !!!!

Biscuit Cake

Ingridients
 2 packet Parle G,
1 packet Hide & seek,
2 cups milk,
4 tbs castor suger,
1 packet Regular Eno

Method
Grind both the biscuits into fine powder
Sieve the powder. Mix it well
Add milk as needed and add sugar into it
Beat it with beater n add ENO
After mixing it properly put the batter into aluminium vessel
Aluminium vessel must be greased with ghee
Put the vessel into preheated cooker
Remove whistle n ring of the cooker
Cooker must be preheated for 5 mins
After keeping the vessel into cooker, keep the flame on fast for 5 mins n slow for 20 mins
After 25 mins turn off the flame
Don't open the cooker instantly
Your cake will be ready to eat, sweet n spongy.