Franky Roll

 Franky Roll

Ingredients

Beetroot (grated) – 1

Carrot (grated) – 2

Cabbage (grated) – 1

Capsicum – 2 (finely chopped)

Onion (thinly sliced) – 2

Black pepper powder – ½ tsp

All purpose flour (maida) – 200 gm

Potatoes (boiled and mashed) – 5-6

Oil – 5 tbsp

Salt – 2 tsp

Tomato sauce – 4 tbsp

Chilly sauce – 2 tbsp

Procedure

1. Mix oil and 1 tsp of salt in maida and make a dough.
2. Heat oil in a pan or kadai.
3. Add potatoes and half of cabbage and carrots along with 1 tsp of salt and black pepper and mix well.
4. Leave it to cool it for some time.
5. Shape the above mixture into 5-6 cylindrical cutlets.
6. Make 5-6 chapaties of the dough.
7. On one side of the chapatti, spread little tomato sauce or chilly sauce.
8. Then put cutlet, onion and spread grated cabbage, capsicum, beetroot and carrot.
9. Roll the chapatti and cut into 2-3 pieces. (serve hot with tomato and chilly sauce)

Few More Dishes :-

1) Franky Roll

2) Sweet Cream Dip

3) Potato Veggie Salad

4) Carrot And Oats Kheer

Bread And Jam Pudding

 Bread And Jam Pudding

Ingredients

Bread – 10 slices

Jam – As required

Milk – 1 liter

Condensed milk – ½ of a tin

Vanilla essence – 2 drops

Procedure 

1. Cut the bread slices into 4 pieces each, after peeling off the sides of each slice.
2. Apply Jam on the pieces and cover each piece with another. Keep them aside.
3. Boil the milk and when reached the boiling point, add condensed milk and keep stirring as it the milk might thicken too quickly.
4. When the desired thickness has reached, remove the milk pan from stove and allow it to cool.
5. When cooled, add 2 drops of vanilla essence and stir to mix it well.
6. Pour 2 large spoons of the milk mix and arrange half quantity of the bread and jam pieces. ( repeat this step until all the bread pieces and milk mix has finished.)
7. Keep the pudding mix in the refrigerate and allow it to cool nicely for at least 2 hours.
8. Bread and jam pudding is ready.

Few More Dishes :- 

1)Vermicelli Vada

2) Manglore Bajji

3) Goa Mirchi Bajji

4) Chana Dal Wada (Bengal Gram Wada)

5) Carrot And Oats Kheer

6)Bread And Jam Pudding

Carrot And Oats Kheer

Carrot And Oats Kheer

Ingredients

Carrot – 3

Oats – ¼ cup

Sugar – 2 cups

Cardamom powder – A pinch

Milk – 2 liter

Condensed milk – 1 can

Vanila essence – 1 tsp

Cashews – 10

Raisins – 15

Ghee – 1 tsp

Procedure

1. Cut the carrot into small pieces and cook in a pressure cooker with 1 ¾ liter milk and half the quantity of sugar. Let it cool.
2. Grind the cooked carrot in a blender and make a paste.
3. Cook oats in another vessel with remaining milk and add the remaining sugar to this.
4. Heat a pan, add the cooked oats and the blended carrot together. Stir well.
5. Add the condensed milk, cardamom powder and vanilla essence to it.
6. Allow the milk to thicken.
7. Fry the cashew nuts and raisins in ghee. Add this to the kheer.
8. Refrigerate it and serve chilled.

Few More Dishes :- 

1)Vermicelli Vada

2) Manglore Bajji

3) Goa Mirchi Bajji

4) Chana Dal Wada (Bengal Gram Wada)

5) Carrot And Oats Kheer

6)Bread And Jam Pudding

Potato Veggie Salad

 Potato Veggie Salad

Ingredients

Potato (medium) – 5

Carrot – 2 (sliced)

Cabbage – A handful (thinly sliced)

Green chillies – 3 (chopped finely)

Onion (medium) – 1 (chopped finely)

Lemon – 1-2 ( Juice extracted )

Coriander leaves (finely chopped) – As required

Turmeric powder – ½ tsp

Salt – As required

Procedure

1. Cook potatoes in a container with salt and turmeric powder.
2. Cut the carrots, cabbage, onion, green chillies and coriander as instructed and put it in a wide vessel.
3. Once potatoes are cooked, strain the remaining water and allow to cool for a while till just warm enough.
4. Place potatoes in the same container as other veggies.
5. Using a potato masher or your own hands, mash potatoes till they are crushed properly.
6. Add extracted lemon juice in between to make the process easy.
7. Mix with other ingredients in the vessel.
8. Add salt as required.

Few More Dishes :-

1) American Style Fruit Salad

2) American KFC Coleslaw

3) Aloo Channa Chaat

4) Mango Cooler

5) Tamarind Chutney

6) Potato Veggie Salad

Tamarind Chutney

 Tamarind Chutney

Ingredients

Tamarind – 5 lemon sized balls

Jaggery – 2 tsp or as required

Chilly powder – As required

Cumin seeds – 1 tsp

Salt – As required

Procedure

1. Soak tamarind in warm water for 30 minutes.
2. Squeeze out all the tamarind juice.
3. Take this juice in a sauce pan and heat it on a medium flame by adding water. It should get the consistency of a sauce.
4. Keep stirring and bring it to boil.
5. Add jaggery, salt and chilly powder.
6. Heat for few more minutes.
7. When it becomes thick, turn off heat.
8. Heat little oil in a pan and add cumin seeds to it. Wait till good smell comes.
9. Pour it on top of the prepared chutney.

Few More Dishes :-

1) American Style Fruit Salad

2) American KFC Coleslaw

3) Aloo Channa Chaat

4) Mango Cooler

5) Tamarind Chutney

6) Potato Veggie Salad

Eggless chocolate cake

 Eggless chocolate cake

Ingredients

Coco powder – ¼ cup (Unsweetened)

All purpose flour – 1 ½ cup

Granulated sugar – 1 cup

Baking soda – 1 tsp

Baking powder – 1 tsp

Salt – ¼ tsp

Melted unsalted butter – 1/3 cup

Lemon juice or vinegar – 1 tbsp

Vanilla essence – 2 tsp

Warm water – 1 cup

Procedure

1. Preheat the oven to 350 deg.
2. In an un-greased pan, stir together flour, sugar, cocoa powder, baking soda and salt.
3. Then add the butter, warm water, lemon juice and essence into the dry ingredients and mix it well using a fork.
4. Bake it for 35 minutes. Remove it from the oven.

Few More Dishes :-

1) Eggless Chocolate Cake

2) Sweet Cream Dip

3)Easy Veg Curry

4)Spicy Rice Balls

5)Indian Sweet Dish Mix Halwa

Sweet Cream Dip

 Sweet Cream Dip

Ingredients

Thick cream – 2 cups

Castor sugar – As required

Mixed fruit  (apple, watermelon, mango etc) – As required

Cinnamon powder – A pinch

Orange juice – ¼ cup

Procedure

1. For preparing sweet cream dip, blend thick cream, castor sugar, orange juice and cinnamon powder.
2. Put it into a small bowl.
3. Sweet cream dip is ready, served with chopped mixed fruits.

Few More Dishes :-

1) Eggless Chocolate Cake

2) Sweet Cream Dip

3)Easy Veg Curry

4)Spicy Rice Balls

5)Indian Sweet Dish Mix Halwa

Mango Ice Cream

 Mango Ice Cream

Ingredients

Milk – 1 cup

Cream – 1 cup

Mango pulp – 1 cup

Sugar – ¾ cup

Lime juice – 2 tbsp

Vanilla custard – 2 tbsp

Procedure

1. Mix all the ingredients and blend really well in a blender to form a smooth milkshake like mixture.
2. Transfer this in a deep bowl and freeze covered for at least 10 hours.
3. Once frozen, empty the mixture in a blender and blend once more to a nice and smooth milkshake like consistency. (This will get rid of all the ice crystals.)
4. Pour this in a storage box and allow it to set for at least 4 hours.

Few More Dishes :-

1) Strawberry Mousse

Strawberry Mousse

 Strawberry Mousse

Ingredients

Sliced strawberries, frozen – 1 pkt

Unflavored gelatin – 1 envelope

Heavy cream – 1 cup

Sugar – ½ cup

Vanilla extract – 1 tsp

Procedure

1. Defrost and drain the strawberries.
2. Put the juice in a measuring cup and add enough cold water to make 1 cup of liquid.
3. Soften the gelatin in this liquid for 5 mins.
4. Add 1 cup of boiling water and stir until the gelatin is dissolved.
5. Add the strawberries.
6. Cool the mixture for 30 minutes or until it is slightly thickened.
7. Meanwhile, whip the cream until slightly thickened.
8. Add the sugar gradually, beating constantly, until the cream is thick.
9. Add the vanilla.
10. Fold the whipped cream into the strawberry and gelatin mixture.
11. Pour into a fancy mould.
12. Chill in the refrigerator for 2 hours or until firm.

Brinjal Curry For Biriyani

 Brinjal Curry  For Biriyani 

Today I am presenting Sauted  Brinjal Curry – perfect with biriyani. Is mostly cooked in India, South Asia, Punjab, Uttar Pradesh. It can be served with biriyani, chapathi, naan.

Please follow the link Brinjal Curry For Biriyani for more details

Few More Dishes 

1. Beetroot Gravy

2. Baby Corn Gravy

3. Brinjal Curry For Biriyani

Green Chilly Coconut Chutney

 Green Chilly Coconut Chutney

Today I am presenting Green chilly coconut chutney , suitable for idli, dosa, vada.

Ingredients

Coconut – ½ cup (grated)

Onion – 1 (sliced)

Tomato – 1 (sliced)

Green chillies – 3

Salt – As required

Oil – As required

Mustard seeds – 1 tsp

Red dry chillies – 3

Curry leaves – Few

Procedure

1. For preparing green chilly coconut chutney, heat oil in kadai.
2. Fry onion, green chillies.
3. Add coconut and tomato.
4. Do not over fry it.
5. When cooled, grind into paste.
6. Heat kadai, pour little oil and splutter mustard seeds, red chillies and curry leaves. Season the chutney. Add required salt.
7. Green chilly coconut chutney is ready.

Easy Tomato Chutney

 Easy Tomato Chutney

Today I am presenting a delicious chutney  to have with idli, dosa and also with rice which resembles pickle.

Ingredients

Tomato – 5

Garlic cloves – 8 (crushed)

Chilly powder – 2 tsp

Turmeric powder – ¼ spoon

Fenugreek powder – ½ spoon

Asafoetida – ¼ spoon

Mustard seeds – ½ spoon

Oil – 5 spoons

Salt – As required

Procedure

1. Cut down tomato and grind it in mixie.
2. Fry the fenugreek in a pan and allow it to dry and grind it to a powder.
3. Heat oil in a pan.
4. Splutter mustard seeds and sauté garlic and when it turns brown, add tomato juice, chilly powder, turmeric powder and salt.
5. When the raw smell of tomato goes and when oil gets separated on the top, add fried fenugreek powder and asafetida.
6. Finally, remove from flame.

Curry Leaves Chutney

Curry Leaves Chutney

Today I am presenting a green chutney to have with Idli and Dosa.

Ingredients

Curry leaves – 1 bunch

Bengal gram – 2 spoons

Black gram – 2 spoons

Red chillies – 4

Coconut – ½ of one

Onion – 1

Tomato – 1

Tamarind – ¼ lemon size

Salt – As required

Oil – As required

Procedure

1. Heat oil in a pan.
2. Add all the ingredients and sauté for some times.
3. When the raw smell goes, switch off the flame and allow it to cool.
4. Grind the mixture along with salt and little quantity of water.

Curd Raitha.

 Curd Raitha

Today I am presenting easy and simple dish curd raitha.

Ingredients

Curd – 1 cup

Onion – 1 cup (chopped)

Green chillies – 3 (cut into half)

Cilantro – 1 tbsp (chopped)

Ginger – 1 tsp (finely chopped)

Carrot – 1 tbsp (grated)

Salt – ½ tsp

Procedure

1. Mix everything together.
2. Serve with Biriyani. 

  

             

Goa Poha Dosa

 Goa Poha Dosa

Ingredients

Rice – 2 ½ cups

Black gram – 1 cup

Rice flakes(Aval/Poha) – ¼ cup

Cumin seeds – 2 tsp

Salt – 2 tsp

Procedure

1. Soak rice and black gram dal separately for 4-5 hours.
2. Soak cumin seeds and poha for 45 minutes.
3. Grind all ingredients and make a fine batter. Keep the batter overnight.
4. Add salt.
5. Make dosas as usual.
6. Serve with chutney.

Chana Dal Wada (Bengal Gram Wada)

 Chana Dal Wada

Ingredients

Bengal gram – ¼ kg

Onion – 2 (chopped)

Green chillies – 6-7 (chopped)

Ginger – 1 finger piece (chopped)

Coriander leaves – A big bunch (finely chopped)

Salt – As required

Oil for deep frying

Procedure

1. Soak the chana dal over night or for 4-5 hours.
2. Grind them coarsely with onion.
3. :- Do not add water while grinding.
4. Mix it well with all the other ingredients.
5. Make lemon size balls off it.
6. Flatten them with your palms.
7. Deep fry them till light brown in colour.
8. Serve hot with tomato sauce.

Beans Sprout Salad

Beans Sprout Salad

Today I am presenting a healthy recipe beans sprout salad

Ingredients

Beans sprouts – ¼ kg

Coconut milk – ¼ cup

Lime juice – 2 tsp

Chilly garlic sauce – 4 tbsp

Onion  - 2 tbsp (chopped)

Coconut – 2 tsp (grated)

Green chillies – 2 (chopped)

Salt – As required

Procedure

1. For preparing beans sprout salad, boil beans sprout in a pan for 4 minutes. Strain and keep aside.
2. In a bowl, mix chilly sauce, spring onions, lime juice, onion coconut, coconut milk and salt.
3. Add the beans and mix well.
4. Add green chillies on top and serve. Beans sprout salad is ready.

Baby Corn Salad

. Baby Corn Salad

Ingredients

Baby corn – ½ tin (cooked-drain the water)

Baby lettuce – 4 leaves (chopped)

Peanuts – 1 tbsp (roasted)

Garlic – 1 clove (minced)

Pepper powder – A pinch

White sesame seeds – ½ tsp

Olive oil – As required

Salt – A pinch

Procedure

1. For preparing baby corn salad, chop the baby corns and put it in a bowl.
2. Heat olive oil in a pan and sauté the garlic. Mix it in the corn.
3. Add the lettuce, sesame seeds, pepper powder and salt. Mix well.
4. Baby corn salad is ready. Serve immediately.

Aloo-Channa Chaat ( Potato And Chick Peace Chaat )

 Aloo-Channa Chaat

Today I am presenting a different recipe Aloo-Channa Chaat.

Ingredients

Potato- 2

Chick peace – ¾ cup (soaked overnight )

For dressing:

Lemon Juice – 4 tbsp

Cumin Powder – 2 tsp

Chaat masala – 2 tsp

Salt – As required

Ground nut oil – 5 tbsp

To garnish:

Mint leaves – As required

Onion – 1 (rings)

Tomato – 1 (rings)

Procedure

1. For preparing aloo channa chaat, cook potato, peel and dice it.
2. Cook channa with salt and a pinch of soda powder.
3. Mix the dressing ingredients in a bowl. Add potato and cooked channa and mix well.
4. Spread in a salad plate and garnish with onion and tomato rings.

Paneer chilly in Microwave

 Paneer chilly in Microwave

Ingredients

Panner – 500g (cut into length wise)

Onion – 1

Garlic – 4 cloves

Green chillies – 3

Capsicum – 1 (sliced)

Celery – 1 stick (sliced)

Soya sauce – 1 ½ tsp

Red chilly sauce – 1 tsp

Pepper powder – 2 tsp

Salt – As required

Procedure

1. For preparing paneer chilly in microwave, first add garlic, green chillies and onion in microwave bowl.
2. Add little oil and keep it for 1 minute.
3. Take out the bowl, add paneer, capsicum, celery, soya sauce, chilly sauce ,pepper and salt. Mix well.
4. Cover the bowl with aluminium foil or plastic foil, if it supports your microwave or keep as it is.
5. Bake it for 25 minutes.
6. Paneer chilly in microwave is ready.