Ingredients for making kadhai paneer
1. 250 gm Cottage Cheese (Paneer)
2.3 Capsicum (Shimla Mirch) easily available in Market.
3. 4 Onion (Pyaj) medium size
4. 4 Tomato (Tamatar) medium size 
5. 1 long piece Ginger (Adrak) nearly 1/8 of Kg
6. 1 tsp Red Chili Powder (Lal Mirchi) or according to taste.
7. 2/3 Bay Leaf (Tej Patta)
8. 4/5 Cloves (Lavang)
9. 1/2 piece Cinnamon (Tuj/Dalchini)
10. Orange Color
11. 4/5 tblsp Clarified Butter (Ghee)
12. 4/5 boiled kashewnuts

How to make Delicious kadhai paneer:

1. Cut cottage cheese, capsicum in long and fine pieces.
2. Grind tomato, ginger, onion, salt, red chili powder,boiled kashewnuts and orange color.
3. Mince cloves and cinnamom.
4. Heat on Stove clarified butter in a pan.
5. Put bay leaf, cloves, cinnamon.
6.Then add onion, tomato, ginger, kashewnuts paste.
7. Keep cooking on medium flame till ghee/oil begins to separate.
8. Add paneer and capsicum pieces ,mint leaves along with 1/2 cup water.
9. Keep cooking on low flame.
10.When the capsicum are done, check with your spoon and put off the flame.
12. Serve with nan, Roti, Fulka or paranthas..

Ingredients
1.2 cup rice (chawal)
2.3 onion (pyaj)
3.200 gm mushroom
4.200 gm cottage cheese (paneer)
5.2 capsicum (shimla mirch)
6.5-6 cauliflower (phool gobi) pieces
7.4 cloves (laung)
8.2 cinnamon pieces (dalchini)
9.2 bay leaf (tej patta)
10.6 tbsp clarified butter (ghee)
11.2 tsp salt (namak)

13.ginger-garlic paste 1/2 tbsp
How to make mushroom pulao :

1.Soak rice for half an hour or so.
2.Boil rice in a container until it gets cooked properly and water dries up.
3.Finely chop onion.
4.Cut paneer cubes.
5.Cut cabbage into fine long pieces.
6.Cut mushroom into slices.
7.Heat ghee in a pan and fry paneer until light brown.
8.Take them out and keep aside.
9.Now fry onion in the pan until it turns pink.
10.Then add laung, dalchini, tej patta ,ginger-garlic paste and mushroom. Fry for few minutes.
11.Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. 12.Cook at low flame.
13.When vegetables are cooked properly,add cooked rice into them and fry on medium heat for 3to4 minites. remove it from the flame.
14.Serve them hot.




youtube for mashroom pulao

veg cutlet indian receipe

Ingredients
1.1 medium size carrot
2.1 medium size potato
3.1 medium size beet root (optional)
4.4-5 Beans
5.Peas (optional)

To Grind
1.garlic 1 small piece
2.Fennel seeds 2-3
3.Green chili 2-3
4.Coriander leaves little bit
5.One medium sizes onion finely cut & keep.

To dip
1.2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)

1.Powder
1.Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Servings: 12-15 (depends upon the balls you are making)
Side Dish: Ketchup, Chilly chutney




youtube for veg cutlet

Bhature
1. 2 cups All purpose flour (Maida)
2. 1 pouch Yeast
3. 1 cup Yogurt
4. 2 tbsp Vegetable Oil
5. Salt to taste
Choley
1. 1 small can kabuli chana
2. 1/2 tsp Ginger paste
3. 1/2 tsp Garlic paste
4. 1 tsp Cumin seeds
5. 2 tbsp Oil
6. 2 tbsp Cilantro
7. 6-7 Mint leaves
8. 1/2 tsp Turmeric Powder
9. 1/2 tsp Chilly Powder
10. 2-3 Bay Leaves
11. 2-3 Cloves
12. 1/2 tsp Garam Masala
13. 1 Medium-sized finely chopped onion
14. 1 Big tomato-onion paste
15. 1 1/2 cup Water
16. Salt to taste

Bhature
1. Take yeast and soak in lukewarm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis.
3. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
4. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
Chole
1.Take 2 tablespoons of oil in a pressue cooker and heat it.
2.Add cumin seeds fry till they start spluttering then add garlic paste,ginger paste and make it dark brown.
3.Now add bay leaves and cloves. Add diced onions.
4.Add garam masala, red chilli powder, Cinnamon powder, tomato -onion paste,and fry it
5.Add pepper and mango powder.
6.Add soaked chana and water.
7.Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
8.Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Ingredients
1.2 tbsp. cabbage finely shredded
2.2 tbsp. carrot finely julienned (slivers)
3.1 tbsp. cauliflower finely chopped
4.1 small stalk celery, finely chopped
5.1 tbsp. spring onion greens finely chopped
6.1/4 tsp. ginger grated
7.1/2 tsp. red chilli sauce
8.1 tsp. soya sauce
9.1 tsp. brown vinegar
10.1/4 tsp. pepper powder
11.salt to taste
12.2 tsp. cornflour
13.1 tsp butter or oil
14.4 cups water or vegetable stock

Method
1.Heat butter or oil, add vegetables, ginger, except spring onions.
2.Stir fry till cooked, add spring onions, stir.
3.Add stock, chilli sauce, soya sauce, vinegar and stir.
4.Bring to a boil, simmer for 7-8 minutes.
5.Add salt and pepper.
6.Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
7.Cook for 2 minutes. Serve hot.



YOUTUBE for hot sour soup

ingredients
1• 2 tbsp French Beans (finely chopped)
2• 2 tbsp Baby Corn (finely chopped)
3• 2 tbsp Cabbage (finely chopped)
4• 2 tbsp Carrots (finely chopped)
5• 2 tbsp Onions (finely chopped)
6• 2 tbsp Red Capsicums (finely chopped)
7• 3 tsp Corn Flour
8• 1 tsp Vinegar
9• ½ tsp White Pepper
10• ½ tsp Soy Sauce
11• 2 tbsp Tomato Sauce
12• A pinch Orange-Red Food Color (optional)
13• A pinch Ajinomoto (optional)
14• 2 sprigs Spring Onions (for garnishing)
15• 2½ cups Water
16• Salt to taste
17• Oil for frying

For Chinese Chilly Chutney
1• 4-5 Dried Red Chilies
2• 1 Onion (small)
3• 1 Garlic (head)
4• 1 tsp Tamarind Pulp

How to make Vegetable Manchow Soup:
1.Soak dried red chillies in hot boiled water for about 10 minutes.
2.Take out the chillies and grind it with the remaining ingredients (for Chinese 3.Chutney) to form a fine paste.
4.Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
5.Heat oil in a pan and saute all the vegetables for 1-2 minutes.
6.Add Chinese Chutney Paste to the vegetables.
7.When aroma arises, pour water into it.
8.When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
9.Garnish the soup with spring onions.
10.Serve it hot.

ingreidents
Cover :
1.250 gms. All purpose flour (Maida)
2.1 Egg
3.Little Salt
4.Water to make batter
Filling :
1.2- 3 Carrots Grated)
2.1 cup leeks shredded and well washed (white section only)(optional)
3.1/2 tsp Ginger Minced)
4.1/2 tsp Garlic Minced)
5.100 gms Cabbage Shredded)
6.50gms Mushrooms Chopped)
7.75 gms Sprouted Beans
8.3 Green Chilies Chopped)
9.Salt to taste
10.2 tbsp Soya Sauce
11.1/2 tbsp White Pepper Powder

METHOD
1.Sift the flour and add salt, egg and water and make a smooth batter.
2.Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
3.Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
4.To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
5.Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
6.Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
7.To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
8.Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
9.Deep fry in hot oil until golden.
10.Serve the vegetarian spring roll hot.


YOUTUBE FOR SPRING ROLL



Chinese:
How To Make Crispy Vegetable Spring Rolls

batata vada rany season specail snacks

ingredintes

1. 2 Cups besan
2.3/4 lb Potatoes
3. 2 tbsp Grated coconut
4• 4 Onions, chopped finely
5• 4 Green chillies
6• 4 Cloves garlic
7• Sugar to taste
8• Juice of one lime
9• A few sprigs coriander leaves, chopped
10• 1 tsp Mustard seeds
11• A small piece ginger
12• 1 tsp Turmeric powder
13• 1/2 tsp Red chilli powder
14• 1 tsp Cumin seeds
15• A pinch of baking soda
16• Oil for deep frying
17• Water as required
18• Salt to taste

Method
1.Cook potatoes into the Pressure cooker until soft.
2.Peel and mash them keep aside.
3.Grind green chillies,ginger and garlic together to make a fine paste.
4.Combine this paste potato,onions,coriender leaves, lime juice,salt mix well.
5.Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles .
6.Remove it from the heat and add it into the potato mixture,mix well.
7.Take another bowl and combine besan,cmin seeds,red chilli powder,termaric 8.powder,baking soda,little water in it to make thick batter .

9.Add tsp hot oil to batter.

10.Make small balls from the potato mixture.

11.Dip each ball in the batter and dio fry them until golden brown .

12.Serve hot batata vada with chutany or sauce.

Youtube for batata vada

mixfruit jam

Ingredients:
1.Apples 1kg
2.Papayas 1/2kg
3.Bananas 3
4.Chickoos 3
5.Orange or sweet lime 3 Grapes 1/4kg
6.Sugar 1-1/2kg
7.Citric acid 2 tsp
8.Essence 3/4 tsp.

Method

1.All hard fruit (eg. apples) used should be boiled and peeled, and cut in hot water.
2.Cut and boil fruits in very little water till soft.
3.Blend with manual mixie.
4.Add sugar and cook on high flame.
5.When sugar dissolves completely, add citric acid
6.Stir and cook till thick. Add colour and essence while hot.


Note:
The jam is ready when
•The jam bubble begin to burst and contents tend to fly all over.
when taken on a saucer,the water does not separate
•taken on a spoon and swayed, it forms wrinkles

General Tips:- Preservative proportion 1kg sugar =1/2 tsp citric acid

per 1kg of sugar =1kg 600 gm of jam

Bottling: Pour the hot jam in clean, dry, wide-mouthed jars or bottles. Cool well. Pour carefully so that air bubbles are not trapped in the jam. Pour a thin layer of molten wax on it. Close tight and store.

Glass painting designs

BOONDI RAITA (Curd Preparation)

Ingredients:

1. 2 Cups Curd (Yogurt)
2. 100 gms Gram flour(Besan)
3. 1/2tsp Roasted Cumin(jeera) powder
4. salt to taste
5. Red chili powder to taste
6. very little garam masala
7. Finely Chopped coriander leaves
8. Oil to fry

Preparation
1.Add water to gram flour and mix well to spreading consistency.
2.Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon.
3.Fry till golden & crisp.
4.Stir the curd with hand mixer(mathani).
5.Add boondi and mix gently.
6. If it becomes thick add little milk and mix it.
7.Now add salt, cumin powder and chili powder, mix well.
8.Sprinkle garam masala and garnish with chopped coriander.
9.Keep in refrigerator for an hour or so.
10.Serve boondi raita chilled.

try this chutney with idly,dosa,
Ingredients
1. 1 fresh coconut (grated)
2. 3 fresh green chilies or as per taste
3. 2 tbsp cilantro or coriander leaves (chopped)
4. 1 tbsp lemon or lime juice
5. 1 tbsp split peas (roasted)
6. 3/4 cup plain yogurt
7. Salt To Taste

method
1.Grind coarsely all the ingredients in a blender and serve.

Youtube for coconut chutny

yummy fresh tasty hotel style tomato soup receipe
Ingredients
1. 1/2 kg ripe red tomatoes
2. 1 green chili, slit into half
3.1.5'' ginger, chopped
4.1 1/2 tsp. sugar
5.Butter as required
6.Salt to taste
7.1 tsp. corn flour, dissolved in water
8.Bread croutons [optional]

Method
1.Slit each tomato into 4 parts. Pressure cook [3 whistles] tomatoes, chili & ginger 2.without adding any water. Remove & cool.
3.Blend it in a mixer & strain the puree. Keep the puree on medium gas mark.
4.Add pinch of salt, sugar & a tsp of butter. Let it boil for 5 min.

5. Then add corn flour & stir till it boils & thickens.

6. Serve hot with a blob of butter & bread croutons.
Serves: 2 - 3
Preparation time: 30 minutes

Youtube for tomato soup

youtubeakshay tritiya special lord vyeketeshwerdarshan

tasty yummy special pav bhaji



Ingredients


1.8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1. 1 capsicum chopped fine
2. 2 onions chopped fine
3. 2 tomatoes chopped fine
4.2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, .) 5.1/2 cup shelled peas
6.2 tbsp. butter
7.2 tsp. pavbhaji masala
8.1 1/2 tsp. chilli powder
9.1/4 tsp. turmeric powder
10.1/2 tsp. sugar
11.salt to taste
12.1 cup water (in which vegetables were boiled)
13.1/2 tsp. each ginger grated, garlic crushed
14.juice of 1/2 lemon.

To Garnish
1.1 tbsp. coriander chopped
2.1 onion chopped
3.small pieces of lemon

Method
1. Pressure cook mixed vegetables and peas till well done.
2. Mash them coarsely after draining.
3. Heat butter in a pan.
4. Add ginger-garlice, capsicum, onion, tomatoes.
5. Fry for 2-3 minutes till very soft.
6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
7. Bring to boil.
8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
9. Add lemon juice, stir.
10.Garnish with chopped coriander and a block of butter.

For Pavs
1.2Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
2.Serve hot with bhaji, a piece of lemon and chopped onion.

YOUTUBE FOR PAV BHAJI


Youtube for pav and bhaji

Ingredients:
1.1/2 lime sized ball Tamarind
2.1 cup Toor Dal (or red lentils)
3.1/2 teaspoon Turmeric Powder
4.2 teaspoons oil
5.Salt to taste
6.5 small dry red chilies (or to taste)
7.8 Curry Leaves (see note)
8.1 medium onion (shallots are preferable)
9.1/2 teaspoon mustard seeds
10.1/4 tsp asafoetida (optional)
11.1/2 teaspoon fenugreek seeds
12.1 large tomato
13.2 tablespoons sambar powder (see note)
14.1/4 cup chopped cilantro leaves (also known as coriander leaves)
15.1 cup of a vegetable of your choice like green beans, chopped carrot

Directions:
1.Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
2.Choose a heavy cooking pot.
3.Wash and clean the dal.
4.Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil.
5. As the dal boils, skim off the foam and discard.
6.Boil until the dal is soft and then mash it coarsely.
7.If needed, add more water as it is boiling but do not let it get too watery.
8.If you use a pressure cooker it will take about 5 minutes.
9.In a separate pan, heat to medium and pour in the remaining oil.
10.Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.
11.Add the onion and brown lightly.
12.Add the tamarind extract and let boil lightly until the onions are cooked.
13.Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder.
14.Allow this to boil for 5 to 10 minutes and remove from the heat.
15.Garnish with cilantro.
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how to make bridal make up perfect in summer


bridal make up

hungry kya try tasty club sandwich

Ingredients
1.4 slices of white bread
2.2 slices of cheese
3.1 green chilly
4.pin of salt
5.2 tomatoes chopped fine
6.1 chopped onion
7.few pieces of chopped coriander leaves
8.2 tomato slices
9.2 cucumber slices
10.2 onion slices
11.200 gm of pudina chutney
12.1 tsp red chilly powde
13.butter to speard on bread
14.1cup fresh cream

method
1.first roast the bread.
2.Mix chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and prepare a batter.
3.spread butter on Bread Slices and apply pudina Chutney and keep slices of cheese on it.
4.spread batter of chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and add in between breads

Youtube for club sandwich

prepration of tasty masala dosa
how to make masala dosa at home

Ingredients:
1. 1 cup plain rice.
2. 1 cup parboiled rice.
3. 1/4 cup white udad dal.
4. 1/2 tsp. methi (fenugreek) seeds
5. 1 /2 tsp soda bi carbonate
6. 1/2 cup curds the batter.
7. 10-12 tsps. ghee or oil as preferred
8. water for grinding

Method:

1.Wash the rices and dal together.
2.Add plenty of water and methi seeds.
3.Allow to soak for 7-8 hours or overnight.
4.Rewash the rice by draining the water 2-3 times.
5.Grind to a paste. Rawa -like grains should be felt in
6.Add soda bicarb and salt and mix well.
7.Keep aside in a warm place for 8-10 hours. Beat the curds well.
8.Add to the batter, add more water if required.
9.The consistency of the batter should be
10.enough to thickly coat on a spoon when dipped.
11.Heat the iron griddle or non-stick tawa well.
12.Pour a spoonful of batter in the centre, spread
13.with the back of the spoon to a thin round.
14.Pour a tsp. of ghee or oil over it.
15.Spread chutney spread over dosa.
16.Place a tbsp. masala in the centre.
17.Fold into triangle to cover masala.
18.Remove with spatula when crisp.
19Serve hot with chutney and/or sambar.
For masala:
Ingredients
1.2 large onions in vertical slices
2.2 large potatoes boiled and peedled
3.4-5 green chillies
4.1 tbsp. chopped coriander
5.8-10 cashews halved
6.1/2 tsp. each udad dal, cumin & mustard seeds
7.2 tbsp. oil
8.1/4 tsp. turmeric
9.salt to taste
method
1.Chop potatoes coarsely. Chop green chillies.
2.Heat oil, add cashews and brown lightly.
3.Add dal, seeds and splutter.
4.Add chillies and onions. Fry till tender.
5.Add turmeric, salt, potatoes, coriander.
6.Mix well.

Youtube for masaladosa in hindi



Youtube for masaladosa in telugu



Youtube for masala dosa in english

MINT CHUTNEY RECIPE

have pudina chatney with sandwiches,pakoras,kababs,dosa,idly etc

Ingredients:
1. 1 bunch fresh mint leaves
2. 2 green chillies
3. 1 tbsp tamarind pulp
4. Salt To Taste
5.little water

How to make mint (pudina) chutney :

1 • To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
2 • Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
3 • These days ready made pulp is available in the market. Wash the mint leaves well.
4 • Grind it to a smooth paste with green chillies, salt and tamarind juice.
5 • You can add water if the mixture is thick.

Youtube for pudina chutny mint chutany

how to make chilli paneer

chienees receipe
Ingredients
1.350 gms Paneer How to make paneer
2.2 tsp Salt
3.1/2 cup Corn Flour
4.1 tsp Ginger-Garlic Paste
5.2 cups Coarsely Chopped Onions
6.2 tbsp Sliced Green Chillies
7.1 tbsp Soya Sauce
8.2 tbsp Vinegar
9.1/4 tsp Ajinomoto
10.Oil for frying
11.Little Water

1.How to make chilly paneer:

1•Cut the paner into cubes.
2•Mix together the cottage cheese, 1 tsp salt, corn flour, garlic, ginger and 3 water to just coat the paneer pieces with the mixture.
3.Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
4•Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
5•Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the friedpaneerbes.
6•Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Youtube for chillipaneer

Palak Paneer

Ingredients

Desi ghee: 50 ml
Cumin seeds: 5 gms
Garlic (chopped): 10 gms
Spinach (chopped and blanched): 200 gms
Spinach paste (blanched): 250 gms
Salt: to taste
Green chilli paste: 10 ml
Paneer cubes (fried): 200 gms
Cream: 30 ml
Butter: 10 gms

Method

Heat ghee, add cumin seeds and let it crackle. Add chopped garlic and sauté. Add chopped spinach and simmer for two minutes. Add spinach paste and simmer till the moisture evaporates. To this add salt, green chilli paste, paneer cubes and cook it for a while. Finish the dish with butter and cream.

Palak Tofu-Paneer Recipe

Palak tofu is an excellent vegetarian dish. It is a vegetarian dish, which is also a low calorie food. Tofu is a nutritious product apart from being a really tasty stuff. It is a food, which originated in China. It is prepared by coagulating soy milk and then pressing the resulting curds to squeeze out the liquid, to form blocks. Tofu is found in different varieties such as the fresh tofu, as well as the tofu that has been processed in some way. Since Tofu has very little flavor or smell on its own, it can therefore be used for a variety of ways.

Tofu is a low calorie food, containing ample doses of iron, apart from a high content of calcium and magnesium. It is low in saturated fat or cholesterol, which makes it excellent food stuff. As it is, tofu is used in a variety of ways and has been experienced with in a number of ways. Palak tofu is one such experiment. It is a tasty dish which carries the goodness of tofu. So, here I am sharing this wonderful recipe with you.

Ingredients

• 1 lb firm tofu, drained, cubed
• 1/4 cup soy sauce
• 1 oil for deep-frying
• 2 tbsp ghee
• 2 1/2 lb frozen, chopped spinach
• 6 cup fresh tomatoes, cubed
• 2 tsp curry powder
• 2 tsp asafetida
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp cloves
• 2 tbsp soy sauce

Preparation

1. Soak the tofu in the soy sauce for some time.
2. Now, heat the oil to 350 degrees. While this is done, remove the cubes from soy sauce and drain it of the soy sauce. Now fry the tofu cubes in heated oil and cook till browned and a little crisp on the outside. Set them aside. Leftover soy sauce can be kept and used later.
3. Now, take a pan and add ghee to it. Now, toss in the spinach and the tomatoes into it. Cover the pan and cook it on medium flame 10 minutes. Now, stir the contents and mix them properly.
4. Now, take another pan and heat the ghee or vegetable oil. Add the cumin, coriander, black pepper, ground coriander, cinnamon, cloves, allspice, asafetida, curry powder and cayenne pepper; and cook till the spices appear to be browned. After this, add in it the spinach and tomato mix to it, along with some soy sauce and mix thoroughly.
5. Now, add cooked tofu cubes to it and cook it for some time.

For more paneer recipes check on here http://www.paneerrecipe.com/

mouth watering alooparatha
Ingredients
1.For stuffing/filling
2.4-5 potatoes
3.1 tbs. cooking oil
4.½ tsp cumin seeds
5.1/4th tsp turmeric powder
6.2-3 green chillies, finely chopped
7.Handful of coriander leaves, finely chopped
8.1/2 tsp. Garam Masala
9.1/2 tsp. amchoor or dry mango powder (optional)
10.Salt to taste

For dough
1.2 cups wheat flour
2.1/4th cup wheat flour for dusting
3.1 tbs. ghee / butter / oil
4.Salt to taste
5.2 tbsp curd/ yogurt
6.Enough water to make dough
7.2-3 tsp ghee or butter for frying paratha’s

Procedure

1.Making the filling

2.Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat.
3.Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes).
4. Add all the ingredients for stuffing along with the fried seasoning and mix well.

5. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas.
6. Keep the stuffing mixture aside.

Making dough
(can be made while potatoes are boiling)
1. Sieve flour.
2. Add salt, oil or ghee, curd and Add water a little at a time.
3.Knead into medium soft dough.
4. Knead well for 5-6 minutes.
5.This process can be done quickly in a food processor.
6.Cover with a wet cloth and let the dough sit for 20-30 minutes.
7.Knead the dough again
8.Rolling out parathas (as shown in the picture)
9.Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a small puri.
10.Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.
11.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.
12.Now cook on a tava, allow one side to cook when the color changes into light brown color.
Turn repeat for other side.
13.Drizzle some butter or ghee on each side and flip.
14.Serve hot.

YOUTUBE FOR ALOOPARATHA

schezwan noodles recipe
Ingredients
1.3 cups boiled noodles
2.2 dry red chillies, broken into pieces
3.¾ cup shredded cabbage
4.½ cup finely sliced coloured capsicum
5.½ cup diagonally cut french beans, parboiled
6.¼ cup chopped celery
7.¼ cup chilli sauce
8.2 tablespoons tomato sauce
9.2 tablespoons oil
10.Salt to taste

Method

1.Heat the oil in a wok or frying pan over a high flame. Add the dry red chillies and stir-fry for a few seconds over a high flame.

2.Add the cabbage, capsicum, french beans and celery and stir-fry over a high flame for 2 minutes.

3.Add the noodles, chilli sauce, tomato sauce and salt, mix well and stir-fry for 1 minute. Serve hot.

youtube for schezwan noodles recipe

Serves 4

Preperation Time 30 minutes

Contents

Ingredients
1. 1 (800 gms) of chicken
2. 1 tspn of kashmiri red chilli powder
3. 1 tblspn of lemon juice
4. Salt to taste

For Marination
1. 200 gms of yogurt
2. 1 tspn of kashmiri red chilli powder
3. Salt to taste
4. 2 tblspns of ginger paste
5. 2 tblspns of garlic paste
6. 2 tblspns of lemon juice
7. tspn of garam masala powder
8. 2 tblspns of mustard oil

For basting of butter
� tspn of chaat masala

For garnishing
1. Onion rings and lemon wedges

Recipe
1. Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
3. Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix 4.Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
5. Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
6. Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
7. Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

. Chef�s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 �� cubes and proceed same as Tandoori chicken.

Youtube for tandoori chicken

Rasgulla is a very popular Bengali Sweet dish.
Here is Rasgulla recipe.
Ingredients:
• Milk - 1/2 litre
• Refined flour (maida) - 2 tsp
• Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
• Sugar- 1 cup
• Water- 1 cup
• Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

• Heat milk in a pan and bring it to boil. Remove from heat.
• Add citric acid or lemon juice.
• Stir slowly and gently until white curd forms on the surface and separates from whey.
• On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
• Knead chenna to make a smooth dough. Add flour and knead again.
• Make small balls of equal size (6-7) of the dough and keep aside.
• Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
• Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
• On cooling, add rose essence.
• Refrigerate and serve chilled.

Youtube for rasgulla sweet dish

how to make shrikhand using chakkaa
shrikhand is popular sweet dish of India. recipe

Here is Shrikhand
Ingredients:
1• 1/2 kg. Curds
2• 300 gms. Sugar
3• 1/2 tsp. cardamom powder
4• Few strands saffron
5• 1/2 tbsp.pista and almond crushed

Method:

1• Tie curd in a clean muslin cloth overnight. (6-7 hours).
2• Put into a bowl and add sugar .Mix it.
3• Keep aside for 25-30 minutes to allow sugar to dissolve.
4• Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
5• Beat well till sugar has fully dissolved into curd.
6• Pass through a big holed strong strainer, pressing with hand or spatula.
7• Mix in cardamom powder and dissolved saffron and half nuts.
8• Empty into a glass serving bowl, top with remaining nut crush.
9• Chill for 1-2 hours before serving.



Youtube for shrikhand

eat lots of mango in summer its very

good for health try mango receipe amrakhand

Ingredients

1 • skimmed milk yoghurt 2 cups
2 • mango, large 1
3 • cardamoms, crushed pistachios, sliced 2
4 • sugar free 14-16 measures, or to taste

Method :

1• hang the yoghurt in a muslin cloth over a bowl to drain the excess water for 30
minutes at room temperature or 1 hour in the refrigerator.you should have1cup of thickened yoghurt.
2• wash and peel the mango.
3• chop the flesh into small pieces and discard the seed.
4• process the mango pieces in a blender to a smooth pulp.
5• add the cardamoms and sugar free and blend together till smooth.
6• pour into a bowl and chill in the fefrigerator.
7• serve chilled, sprinkled with pistachios

amrakhand receipe youtube

Try tasty paneer tikka
receipe

Ingredients:
1. 50 grams paneer (cut into 1-inch cubes)
2. Ginger paste 1 teaspoon
3. green chilli paste from 2 green chilies
4. 1 tsp cumin pwowder (jeera)
5. Garlic paste 1/2 teaspoon
6. 3/4 tsp salt
7. 1/4 tsp red chili powder
8. 1 capsicum, cut into fine rings
9. Few drops of orange Food color
10.2 tbsp oil
11.1 tbsp lemon juice

Note that instead of making individual pastes for Ginger, Garlic, Chilli we will do it together in one go.

Instructions:

1. Take a mixing bowl.
2. Add the Garlic and Ginger ,Jeera powder, cut Green Chillies, chilli powder, lime juice.
3. Put it in the wet grinder and make a fine paste.
4. Add the salt to taste.
5.Add some drops of the orange colour ( this is optional).
6. Take the Paneer pieces and smear this paste on all sides.
7. Leave this paneer for about an hour so that the mixture can dry up a bit.
8. Put this paneer in a greased dish and grill for about 10 minutes till it is dry and crisp.
9. Now take a fry pan and heat 2 tablespoons of oil in it.
10. Put some onion and capscicum pieces and fry them.
11. Put some paste you prepared in step 3 in this mixture of onions and capscicum.
12. take a plate and put all the cooked paneer pieces and add the cooked capscicum and onions on top.
13. Sprinkle some chat masala and lime juice on top.

Gujrati Receipe
how to make gujrati lemon pickle receipe
Ingredients:
1. 1 kg Lemons (Nimbu)
2. 1/2 kg Sugar (Cheeni)
3. l teaspoon asafoetida
4. 4 teaspoons Red chili pepper (Lal Mirchi)
5. 2 teaspoons Turmeric (Haldi)
6. 3/4 cup Salt (Namak)

How to make lemon pickle (gujarati):

1•Cut each lemon halfway through.
2•Stuff with salt and turmeric powder and put in an airtight jar for one month.
3•The lemons will leave some water.
4•Drain it and cut each lemon into four pieces.
5•In the water mix asafoetida powder, red chili pepper and sugar and pour over the
6•lemons in the jar.
7•Cork tightly.
8•This pickle can keep for two years.

Gujrati lemon receipe youtube

Ingredients
1. 2 pounds skinless boneless chicken breast
2. 1 teaspoon Chili Powder
3. 1/2 teaspoon Black pepper
4. Salt to taste
5. 2 Egg whites
6. 2 Tablespoons Corn flour
7. 2 Tablespoons Refined Wheat Flour or all
purpose flour
8. 1 cup Butter milk
9. 1 Tablespoon Ginger Paste
10. 1 Tablespoon Garlic Paste
11. 1/4 teaspoon orange food coloring
Salt to taste
12. 2 Tablespoons Vegetable Oil
13. 1 1/2 Tablespoons Lemon juice
14. Oil for deep frying

Preparation

1.Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken
pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

2.In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.

3.Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste.

4. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.

5.Remove the skillet from heat and add
lemon juice. Stir well. Serve with white rice