Chola Masala| Chole Recipe

Ingredients:-

Chhole (kabuli chana)- 1 cup 

Onion (puree)- 2 large 

Tomatoes (Puree)- 2 large 

Ginger garlic paste- 1 tbsp 

Turmeric Powder- 1/4 tsp 

Coriander Powder- 1 tsp 

Cumin Powder (jeera) - 1/2 tsp 

Kashmiri red chilli powder- 2 tsp 

Aamchur Powder- 1 tsp 

Chola masala- 1 tsp 

Finely chopped coriander leaves- 2 to 3 tbsp 

Salt- to taste 

Fenugreek leaves (Kasturi Methi)- 1 tsp (optional)

Method:-

1. Wash and soak the kabuli chana for 10 to 12 hours or overnight and then boil it by adding salt to taste.

2. Heat the heavy bottom Pan and add oil when oil gets hot then add cumin seeds and saute for few seconds then add onion puree and saute for 2-3 minutes. add little salt while frying the onion paste as it will help onions to cook faster.

3. Then add all the spices such as turmeric powder, coriander powder, cumin Powder, Kashmiri red chilli Powder, amchoor Powder, and saute till raw smell of all the spices goes off and it turns aromatic.

4. Add the ginger garlic paste and saute for a minute then add tomato puree and saute till tomatoes cook completely. cover the lid and fry it till oil releases from the masala. stir in between to avoid the burning at the bottom.

5. When masala gets cook completely and releases its oil then add boiled chhole and water to adjust the consistency of the gravy.

6.  At last add Chole masala, finely chopped coriander leaves, salt to taste and Kasturi methi (optional) and let it boil for 4- 5 minutes.

7. I would recommend to keep the gravy to a medium thick consistency.

8. served well with Bhatura/ Roti /Naan/Rice.

Happy cooking!

Gathi| Gudi Padwa Special Recipe

Ingredients:-

Sugar- 1 cup 

water- 1/4 cup 

Rose Syrup- 1-2 drops 

Ghee- 1 tsp + for greasing 

Food colour- optional 

Method:-

1. Grease the plate with some clarified butter or oil and arrange the thick thread to make the Gathi's, you can also use silicone mould or a steel bowls for the same. this preparation needs to be done before hand.

2. In a pan add sugar and water and stir occasionally to avoid burning at the bottom. Stir till two string consistency sugar syrup.

3. Add clarified butter/ ghee and a drop of rose essence  and mix it well.

4. Now pour the syrup with the help of spoon on the thread in a circular form. you can also add colour and fill the mould with desired colour.

5. Set the Gathi's for 10 to 15 minutes and then slightly push them and Gathi's are ready.

6. Use this Homemade Gathi's for Gudi Padwa festival.

Happy cooking!

Potato Lollipops

Ingredients:-

For Potato Lollipops-

Potato (Boiled and peeled)- 4

Finely chopped onion- 1/2 cup 

Red chilli flakes- 2 tsp 

Chat masala- 1 tsp 

Coriander Powder-1 tsp

Cumin Powder- 1/2 tsp 

Salt- to taste 

Finely chopped coriander leaves- 1/4 cup Bread crumbs- 3/4 cup 

For slurry-

All Purpose Flour-2 tbsp

Water- as required

For Coating-

Bread crumbs- 1 1/2 cups

Method:-

1. In a mixing bowl smash the potatoes with fork or you can do it by your hand or simply grate them.

2. Add finely chopped onion, red chilli flakes, chat masala, coriander powder cumin powder, salt, finely chopped coriander leaves and bread crumbs.

3. Mix it well and make a small size balls, the ball should be smooth and crack free.

4. In a small bowl take all purpose flour and add a little water at a time and make a thin slurry.

5. In a small plate take breadcrumbs and spread on the plate.

6. Now take the potato balls dip them in the slurry and take them out and roll out in bread crumbs.

7. Roll the balls between your palms so that the bread crumbs sticks properly and don't come out while frying.

8. For extra crunch double coat the balls in the same way as before, that is dip in the slurry and coat with bread crumbs.

9. You can store these balls in a airtight container in the freezer for a month 

10. Now heat the oil at medium flame and fry the potato lollipops till golden brown.

11.  Do not overcrowd the pan while frying as it may catch moisture and splutter.

12.When the lollipop get fried you can serve these crispy potato lollipops with tomato sauce or mayonnaise or with green chutney.

Happy cooking!

Dhaba Style Paneer Masala| Restaurant Style Paneer Masala

Ingredients:-

Paneer- 250 grams 

Finely chopped onions- 2 large 

Tomatoes (pureed)- 4 large 

Roasted gram flour (besan)- 1 tbsp Turmeric powder- 1/4 tsp + 1/4 tsp Kashmiri red chilli powder- 1 tsp + 1 tsp Cloves- 4

Black paper- 7-8 

Green cardamom- 2 

Cumin seeds- 1 tsp 

Ginger garlic paste- 1 tbsp 

Coriander Powder- 1 tsp 

Cumin Powder- 1/2 tsp 

Curd (beaten)- 3-4 tbsp 

Finely chopped coriander leaves- 3 tbsp Garam Masala- 1/2 tsp 

Fenugreek leaves (Kasturi Methi)- 1 tsp Clarified Butter- 1 tbsp + 1 tbsp 

Oil 2-3 tbsp

Salt-to taste

Method:-

1. In a mixing bowl add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder and salt to taste and make a semi thick paste by adding water as required.

2. Now apply the spice mixture evenly to the Paneer cubes and coat the Paneer really well.

3. Heat the pan and add 1 tbsp of clarified butter (ghee) and saute the Paneer till all the spices mixture coat really well to the Paneer and cook well for a minute or two. do not over cook the Paneer else it will turn chewy.

4. Heat the heavy bottom Pan and add 2 to 3 tbsp of oil and 1 tbsp of clarified butter then add cloves, black pepper, green cardamom, cumin seeds and saute for a few seconds and then add finely chopped onion and saute till translucent.

5. Add 1/4 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder 1/2 tsp cumin powder and saute till all the spices cookwell.

6. Now add roasted gram flour (besan) 1 tbsp and saute well add the tomato puree and mix it well add ginger garlic paste cover and cook the masala till tomatoes are cooked well and releases its oil.

7. When the masala gets cooked add salt to taste and beaten curd and stir continuously till combines well with masala and cook till it releases its oil then add water as required to adjust the consistency.

8. At last and finely chopped coriander leaves, Garam Masala and crushed fenugreek leaves (kasuri methi) then add stir fried paneer and add water to adjust the consistency of the gravy. The gravy should be of a medium consistency. cover and cook for 5 to 6 minutes and the dhaba style paneer masala is ready to serve.

9. Serve the Dhaba style Paneer Masala with Roti/Naan/Rice.

Happy cooking!

Chocolate Sponge Cake

Chocolate Sponge Cake

Ingredients 

All purpose flour- 100 grams 

Butter- 50 grams 

Milk powder- 40 grams 

Milk- 100 ml 

Sugar- 50 grams 

Baking powder- 1 teaspoon 

Baking soda- 1/4 teaspoon 

Vanilla essence- 1 teaspoon 

Cocoa Powder- 2 tbsp 

For greasing:

Butter and parchment paper

Method:-

1. In a large bowl add butter and beat it till it become soft and lite. Now add milk powder and half of the milk, and beat it. Wait till all the ingredients mix together then add sugar and and the remaining milk. Beat the mixture till sugar gets dissolved completely.

2. Now seive the dry ingredients such as all purpose flour, baking powder, baking soda and cocoa powder. 

3. Beat the mixture till everything is well combined.

4. Now add vanilla essence and mix all together.

5. Grease the tin with butter apply parchment paper and put the cake batter and spread evenly. 

6. Now in a pressure cooker add normal salt and let it preheat for 10 minutes on low flame.

7. Now place a stand in the centre and place the tin inside the pressure cooker and remove the whistle and close the lid. bake the cake on low flame for 25 to 30 minutes. The time may vary, so do check the cake by inserting toothpick after 25 minutes if the toothpick comes out clean then it is done and the cake is completely baked take the cake out of the pressure cooker and let it cool down completely.

8. Insert the knife from the sides of the cake and flip it on the plate. Thereafter tab slightly remove the parchment paper and the cake is ready.

Happy cooking!

Lapshi| Lapshi| Maharashtrian Sweet Recipe|

Ingredients:-

Broken wheat/dalia/lapsi rava(barik) -1cup

Jaggery- 1 cup

Clarified butter- 1/4 cup

Water- 3 cup 

Cardamom powder- 1 tsp 

Chopped dry fruits- for garnishing

Method:-

1. Heat the heavy bottom pan add one fourth cup of clarified butter when it starts to melt add broken wheat/ dalia/ lapshi rava and roast it on low flame.

2. Stir the lapsi rava continuously to avoid burning. Roast the lapshi till it change its colour to golden brown.

3. Roasting of the lapshi rava will take at least 15 minutes on a low flame.

4. Now carefully add 3 cups of hot boiled water and let it cook completely.

5. When water gets dried up add chopped jaggery and mix it well.

6. Now cook the lapshi completely when it completely dries up add cardamom powder at last and give it a nice mix.

7. While cooking lapsi/ lapshi cover with lid and cook, stir in between to avoid burning at the bottom.

8. Garnish with some dry fruits.

Happy cooking!

How to Make Paneer at home| Homemade Paneer

Ingredients:-

Milk (whole cream milk)- 1 1/2 liter

White cooking vinegar- 3 tbsp

Water- 3 tbsp

Method:-

1. Mix 3 tablespoons of vinegar with 3 tablespoons of water and keep the mixture ready.

2. Add milk to a heavy bottom pan on medium heat.

3. Let the milk come to a boil stir it occasionally so it won't stick to the bottom of the pan.

4. Once the milk has come to boil, start adding vinegar mixture little at a time in a small intervals and stir continuously.

5. At one point the milk will start to curdle continue the process till milk separates completely, switch off the flame.

6. Now drain the water from the curdled milk into a muslin cloth. ( Drainned water can be used for making curry or kneating the dough).

7. Rinse the chenna / paneer with cold water so that the taste of vinegar goes off.

8. Bring the ends of muslin cloth together and squeeze it off as much as you can.

9. flatten the Paneer and fold the muslin cloth to the desired shape and place it on the flat surface then place a heavy object on the top of it, to set it really well. ( I have used marble rolling pin) leave it undisturbed for 1 to 2 hours.

10. what is the Paneer is said remove it carefully from the Muslim cloth and cut into small cubes.

Storage tip- keep the Paneer in a air tight container and filled with water and keep in the fridge. You can enjoy fresh paneer for 3 to 4 days.

Tips-

1. using of a whole cream milk is highly recommended for the best results of the Paneer.

2. Curdling can be done by vinegar or lemon juice or yoghurt. I prefer using vinegar as it gives a nice texture to the Paneer.

3. if you want creamier paneer then add one fourth cup of fresh cream per litre of milk while boiling the milk.

Happy cooking!

Besan Dhokla Recipe in Gujarati style |Khaman Dhokla | Instant Besan Dhokla|

Ingredients:-

For dhokla batter-

Gram flour (besan)- 1 1/2 cups

Salt- to taste

Asafoetida- small pinch

Unflavored ENO- 1 tsp (1 sachet)

For tadka(tempering)-

Oil - 1 tsp + 1 tsp for greasing 

Mustard seeds- 1 tsp 

asafoetida-  small pinch 

Curry leaves- 10 to 12 

Sesame seeds- 1 tsp 

Finely chopped coriander leaves- 2 tbsp Green chillies (slit)-2 

water- 1 cup 

sugar- 1 tbsp 

salt- to taste

Method-

1. sieve the gram flour (besan) and discard the leftover now add salt according to the taste and make smooth batter by pouring the little water at the time as much as required.

2.Mix really well to avoid any lumbs in the batter now add small pinch of asafoetida and mix it well.

3. The consistency of the batter should not be too thin or too thick.

4. Now pour the water in the heavy bottom pan/ kadai and let it come to the boil.

5. When water gets boiled then add unflavoured ENO in Dhokla batter and mix it will. Do not over mix the batter.( After adding ENO immediately put the Dhokla for steaming. Do not rest the batter for long time).

6. you can also use cooker by removing its whistle for steaming Dhokla 

7.Now grease the tin with oil and pour the Dhokla batter and tap 2 to 3 times.

8. Now play small stand in the heavy bottom pan /kadai (I am using small plate) and place the filled tin in it 

9. Cover the lid and cook for 12 to 15 minutes. Now insert the toothpaste in the Dhokla if the toothpick comes out clean, it means Dhokla is ready.

10. Now in the pan heat the oil and add mustard seeds and let it splutter then add a small pinch of asafoetida, curry leaves green chillies, sesame seeds and 1 cup of water, sugar, finely chopped green coriander leaves and salt as per taste and boil for 3 to 4 minutes.

11. Now let  the Dhokla cool down and then insert the knife from sides of the Dhokla and flip it on the plate and tap it gently.

12. Cut the Dhokla in desired shapes and pour the tadka on the Dhokla and let it soak the tadka really well.

13. Rest the Dhokla for 5 to 10 minutes so it will absorb  the tadka and become soft and juicy.

14. Serve with green chutney.

(Tip - I have made Dhokla for my kid so not add green chillies and ginger if you like you can add by corsely crushed green chillies and ginger as per taste)

Happy cooking!

Sandwich| Grilled Sandwich|Paneer Cheese Chilli Sandwich|Breakfast Recipe| Kids recipe

Ingredients:-

Bread Slices- 8

Finely Chopped Onion-1

Finely Chopped Capsicum- 1

Cottage cheese (paneer)- 70 grams

Processed cheese (grated)- 100 grams

Red Chilli flakes- 1/2 tbsp

Chat Masala-1 tsp

Salt- to taste

Green chutney- 7-8 tbsp

Tomato sauce- 7-8 tbsp

Butter- as required

Method:-

1. In the mixing bowl add finely chopped onions, finely chopped green capsicum, cottage cheese (paneer) cut into the small pieces, grated processed cheese, red chilli flakes, chat masala and salt as per taste. 

combine all the ingredients together and the paneer cheese chilli masala is ready.

2. Now take one bread slice and apply butter on it then apply 2 to 3 tablespoons of green chutney on the same and spread 2 to 3 tablespoon of paneer cheese chilli masala on the same evenly.

3. Take another bread slice and apply butter on it then there after apply one to two tablespoon of tomato sauce on the same and place the upside down on the filled sandwich.

4. Apply butter on the top of the sandwich and place upside down on hot grill Pan and press gently.

5. apply butter on the top of the sandwich and flip the sandwich and grill on both the sides on a low flame.

6. When the sandwich gets crispy on both the sides take out and cut into the desire pieces and garnish with some grated cheese.

7. The sandwich can be served with tomato sauce, green chutney and some potato chips.

Happy cooking!

Matar ka Paratha| Green Peas Paratha| Easy breakfast recipe

Ingredients:-

Wheat flour- 2 cups

Green Peas (Matar)- 1 cup

Green coriander leaves- 1/4 cup

Green chillies- 3

Garlic Cloves- 6

Ginger (Peeled and chopped)- 1/2 inch

Cumin seeds- 1 tsp

Finely chopped onion- 1

Turmeric Powder- 1/4 tsp

Fenugreek leaves (Kasturi Methi)- 1 tsp

Salt- as per taste

Oil- 1 tsp+ for applying on parathas

Method:-

1. In the mixer add Green peas (matar), Green coriander leaves, green chillies, garlic cloves, cumin seeds, ginger and grind it corsely so we will get the grainy texture and our matar paste is ready.

2. Now in large bowl take wheat flour add matar paste, chopped onions, turmeric powder, fenugreek leaves by slightly crushing with the help of palm and salt according to the taste and mix it well.

3. Kneat the dough by adding little water at a time as  much required to form slightly tight dough.

4. Add 1 tsp of oil and kneat the dough very well and cover the dough and rest for 5 to 10 minutes.

5.Now take small portion of the dough, dust with some flower and roll the parathas. The parathas should not be too thick or too thin.

6. Heat the pan and roast the parathas on a medium flame and apply oil or ghee or butter on both the sides.

7. Serve the Parathas with pickle, curd, chutney of your choice or tomato sauce.

Happy cooking!

masala bread| tiffin and kids recipe| easy and healthy breakfast recipe|

Ingredients:-

Finely chopped onion- 1

Finely chopped tomatoes-2

Finely chopped green chillies- 3

Finely chopped green capsicum- 1/4 cup

Ginger (grated)- 1/2 tsp

Garlic (grated)- 1 tsp

Curry leaves- 4-5

Tomato sauce- 1 tbsp

Turmeric powder- 1/4 tsp

Red chilli powder- 1 tsp

Pav bhaji masala- 1 tsp

Finely chopped green coriander leaves-1/4 cup

Bread cut into squares- 5 slices

Salt- as per taste

Method:-

1. Heat the pan then add butter when butter starts to melt then add chopped onions and saute until it becomes translucent.

2. Now add grated ginger, garlic and curry leaves then add chopped green chillies and saute for a minute till the Ross mails goes out.

3. Put chopped green capsicum and finely chopped tomatoes and saute till it's soft and Mushi.

4. Now add all the spices such as turmeric powder, red chilli powder, pav bhaji masala and press gently so that the tomatoes gets softened.

5. Now add the tomato sauce and mix it well and cover with the lid and cook for a minute then add salt as per taste.

6. Now add cut squares of bread and chopped coriander leaves and mix really well to combine all the masala to the bread.

7. Again cover and cook for a minute or two and it's ready.

Happy cooking!

Sweet Corn Rolls|Sweet Corn kabab| Crispy Sweet Corn Cutlets

Ingredients:-

Boiled Sweet Corn- 1 1/2 cups

Chopped onion- 1/2 cup

Chopped Green coriander leaves- 1/4 cup

Chopped Green Capsicum- 1/4 cup

Gram flour (Besan)- 2 tbsp

Ginger (grated)- 1/2 tsp

Bread finely grinded ( Bread crumbs)- 2 

slices

Corn flour- 1 tbsp

Salt- to taste

Turmeric powder- 1/4 tsp

Red chilli powder- 1 tsp

Chopped Green chilli- 3

Chat Masala- 1 tsp

Oil- for deep frying and greasing

For Coating:-

Bread finely grinded ( Bread crumbs)- 3 slices

Method:-

1. In the sweet corn add some turmeric powder and salt and boil it. Strain the water and keep aside to cool down.

2. take out one or two teaspoon of sweet corn for later use and rest of the sweet corn churn into the mixer and grinder it coarsely.

3. Now in large mixing bowl add the grinded boiled sweet corns and whole sweet corn kept for later use then add chopped onion, finely chopped green coriander leaves, chopped green capsicum, gram flour, grated ginger, Bread crumbs, corn flour and salt according to the taste and mix it well.

4. Add all the spices to the mixture namely turmeric powder, red chilli powder, chat masala, green chilli chopped and combine well.

5. Grease your hands with little bit of oil.

6. Take small portion of the mixture and make a cylindrical shape or any shape of your choice.

7. coders roles in the breadcrumbs and keep in the fridge for 10 to 15 minutes.

8. Now heat the oil and place the corn rolls in the medium hot oil and free online low to medium flame.

9. Do not overcrowd the pan. 

10. Now drain off the excess oil on the kitchen towel or tissue paper.

11. Serve with Mayo dip or tomato sauce or green chutney.

Happy cooking!

Pizza| Pan Pizza| No Oven Pizza| Quick Pizza

Ingredients:

Readymade Pizza Base- 1

Tomato sauce or pizza sauce- 2 tbsp

Onion cubes - 2 tbsp

Boiled Sweet Corn- 1/4 cup

Processed or Mozzarella cheese (grated)-100 grams

Chopped Green capsicum- 1/4 cup

Chopped Red Bell pepper- 1/4 cup

Chopped Yellow Bell pepper- 1/4 cup

Chopped tomato (Remove seeds)- 1/4 cup

Butter-1/4tsp

Chilli flakes- 1/2 tsp or as per taste

Oregano- 1/2tsp or as per taste

Method:-

1. Take readymade Pizza base in a plate then apply tomato sauce or pizza sauce then place some onion cubes all over the pizza base.

2. Now put some boiled Sweet corn and grated cheese.

3. Thereafter add chopped Green capsicum, chopped red bell pepper, chopped Yellow bell pepper, chopped tomato deseeded.

4. Now again add layer of cheese and some veggies on top of the pizza for garnish.

5. Now heat the pan and add very little butter ( Not required if using non stick pan) and place the assembled pizza.

6. Cover with the lid and cook until the base gets crispy and cheese melts.

7. Open the lid and take out the pizza. Sprinkle some chilli flakes and oregano to taste.

8. Cut into pieces and serve with tomato sauce.

Happy cooking!

Palak Puri/ Poori

Ingredients:-

Wheat flour-2 cups

Palak Paste-1 cup

Chickpeas flour (besan)- 2 tbsp

Garlic and Green chilli paste- 1 tsp

Salt- to taste

Oil-for deep frying + 1 tsp for greasing

Method:-

1. In a boiling water add one bunch of spinach (Palak) leaves and boil it for 2 minutes transfer to cold water and then strain the water. Grind this blanched spinach (Palak) into the mixer. The Palak paste is ready.

2. In the large mixing bowl add wheat flour, chickpeas flour (besan), Palak Paste, green chillies and garlic paste and salt to taste, mix it well. Add water only if required. Make a tight dough.

3. Cover the dough and rest it for 5-10 minutes.

4. After resting add 1 tsp oil and apply all over the dough.

5. Now make small portions of the dough.

6. Grease the portion of the dough with some oil and roll out the Puri/ Poori.

7. The Puri/ Poori should not be too thin or too thick. It should be medium thick. As thin Poori may get more crunchy and won't puff properly.

8. Prepare small batch of the puries/ poories.

9. On the other side heat the oil for deep frying and dip the Puri into the hot oil. Press the Poori slightly and pour hot oil from the sides on the surface of it. It helps the puries to puff.

10. Now flip the Poori on the other side and wait till it's done.

11. Now drip off the excess oil and take out on kitchen towel/ tissue paper.

12. Serve hot with some curd, pickle or chutney of your choice.

Happy cooking!

Kerala Egg Roast ll Mutta Roast

Ingredients:-

Boiled eggs- 5

Sliced onions- 3

Sliced tomatoes- 2

Finely chopped coriander leaves- 1/4 cup

Mustard seeds-1tsp

Cumin seeds-1tsp

Curry leaves-10-12

Turmeric powder-1/4tsp

Red chilli- powder- 2tsp

Coriander powder- 1tsp

Garam masala - 1 tsp

Chopped Green chillies- 2

Oil - 3tsp

Salt- as per taste

Method:-

1. Heat the pan and add oil, when the oil gets hot add mustard seeds and cumin seeds and let them crackled then add curry leaves and fry for few seconds then add sliced onions and saute until it becomes translucent.

2. Now add Turmeric powder, red chilli powder, coriander powder and garam masala and mix it well then add chopped Green chillies and sliced tomatoes and saute it.

3. Now add boiled eggs salt to taste and coriander leaves finely chopped and saute for 2-3 minutes by Covering with the lid and it's done.

4. Can be served with roti, paratha, rice.

Happy cooking!

Healthy Beetroot Uttapam

Ingredients:-

Semolina (Rawa)- 1cup

Curd-1/2 cup

Finely chopped onion- 1

Finely chopped coriander leaves-1/4 cup

Finely chopped Green chilli-2

Salt- as per taste

Beetroot ( peeled and grated) - 1

Oil - for frying

Method:-

1. In a large mixing bowl take semolina/Rawa then add curd, finely chopped onion, finely chopped coriander leaves, finely chopped Green chilli, peeled and grated beetroot and salt as per taste.

2. Now mix all the ingredients Very well. If required add water and make soft dough

3. Heat the pan and take handful of mixture and make Thalipit directly on pan with the help of your fingers tip by using little water at few times while making Thalipit, make a hole in the centre it spread oil helps Thalipit cook evenly.

4 you can also use cotton cloth to make the Thalipit and flip it on pan / tawa

5. We can also add more water to make dosa consistency batter and pour with laddle to make it like Uttapam.

6. It can be done in any way you are comfortable with as it is going to taste best in all ways.

7. Fry it on both the sides and serve with coconut chutney. Kids like it as it is.

Happy cooking!

Puran poli

Ingredients:-

For stuffing ( Puran)-

Chickpeas (Chana dal)- 1 cup 

Jaggery chopped- 1 cup 

Clarified butter- 1tsp + 1tsp + for applying on puran poli 

Cardamom powder- 1/2 tsp 

For dough-

Wheat flour- 2 cups

Salt- 1/4 tsp 

Method:-

1. In the pressure cooker add chickpeas and 3 cups of water and let it cook for 5-6 whistles or till well done.

2. Strain the water from the boiled chickpeas. This left over water is used in the Katachi amti. The recipe which best compliments with puran poli. 

3. Now heat the pan add 1 tsp of clarified butter (ghee) and add boiled chickpeas and fry until all the moisture gets evaporated then add jaggery chopped.

Smash the chickpeas while frying and let the mixture get dry. 

4. add cardamom powder and mix it well. 

5. Now take out all the mixture from puran yantra or you can sieve the mixture to remove the chunks if any.

6. Well combined the puran or stuffing and divide it into small portions.

7. Take wheat flour add salt and make soft dough grease with 1/4 tsp of ghee and rest for fifteen minutes. 

8. Now take a portion of wheat dough and make a cavity. Fill the cavity with puran stuffing and seal it properly. 

9. Take the stuffed portion dust with some flour and roll gently into thin puran poli 

10. Heat the pan and fry the puran poli from both the sides. Apply clarified butter  and serve hot. 

11. Puran poli best compliments with katachi amti (Maharashtrian delicacy) or simply with plain or flavoured milk. 

Happy cooking 

Healthy Broccoli crepes / Broccoli dosa

Ingredients:-

Broccoli florets- 1 cup

Green chillies- 2 (or according to your taste)

Garlic- 3 cloves 

Cumin seeds- 1 tsp

Gram flour- 1 1/2 cup

Salt- as per taste 

Oil - for frying 

Method:-

1. Take broccoli florets,  green chillies,  garlic, cumin seeds into the mixture and churn them to a fine paste. Use the water as and when required to make smooth paste 

2 Now in a mixing bowl add gram flour, the above green paste and salt according to the taste and add water to make dosa consistency batter.  

3. The batter should not be too thick or too thin.  It should be of medium consistency.

4. Now heat the pan and make a pancake/ chilla by putting one ladle of batter and spread it in round shape. 

5. Drizzle some oil on pancake and for a minute on one side then flip it over to other sides and fry for another one minute.

6. The Broccoli Pancake is ready, goes well with curd or chutney.

Paneer stuffed mushrooms

Ingredients:-

Mushrooms- 10-12

Cottage cheese (paneer)- 3/4 cup 

Process cheese (grated)- 2 cubes 

Finely chopped onion- 1

Finely chopped tomato- 1

Chopped cabbage- 1/4 cup 

Cumin seeds- 1tsp 

Ginger garlic paste- 1 tsp 

Turmeric powder- 1/4 tsp 

Red chilli powder- 1tsp 

Kitchen king masala- 1tsp 

Finely chopped coriander leaves- 3 tbsp

Salt- as per taste 

Oil- 3tsp + 1tsp for frying 

Method:-

1. Heat the pan add 3tsp oil when the oil gets hot add cumin seeds and let it crackle. 

2. Now add finely chopped onion and saute till it becomes translucent then add finely chopped tomato and stir fry it then add chopped cabbage and mix it well. Then add ginger garlic paste,  turmeric powder,  red chilli powder, kitchen king masala,  grated cottage cheese (paneer) and salt to taste and fry the mixture for a minute then add finely chopped coriander leaves and switch of the flame. The stuffing is ready 

3. Wash the mushrooms really well. Remove the stems from the mushrooms and fill in the above made stuffing into the cavity and top with some grated cheese. 

4. Now heat the pan and add 1tsp of oil and place the stuffed mushrooms in the pan and close the lid for a minute then open the lid and cook till its done. 

5. Serve with tomato sauce or chutney of your choice. 

Chicken Biryani

Ingredients:-

Basmati Rice- 2 cups

Chicken ( small slit)- 500 grams 

Curd- 1 cup 

Ginger garlic paste- 1tbsp

Turmeric powder- 1/2tsp +1/4 tsp

Red chilli powder- 2tsp + 2tsp 

Coriander powder- 11/2 tsp + 1/2 tsp

Garam masala- 1tsp + 1/2 tsp

Shahi Biryani masala- 1tsp +1/2tsp

Black cardamom-1

Green cardamom- 4

Black pepper- 10-12

Cloves- 5-6

Cumin seeds- 1tsp 

Finely chopped onions- 3

Finely chopped tomatoes- 2

Oil- 3 tbsp 

Clarified butter- 3tsp

Finely chopped coriander leaves- 4-5 tbsp

Mint leaves- 20-25

Fried onions- 4-5 tbsp 

Fried cashews- 20-25

Fried raisins- 12-15

Saffron soaked milk- 4-5 tsp 

Method:-

1. Take basmati rice wash it properly strain the water and keep it aside for 10 minutes.

2. Now in the pan boil 6 cups of water and add rice,  salt to taste and 1tsp clarified butter(ghee). Let cook the rice till 75% done. 

3. Now strain the water and let it cool down. 

4. In a mixing bowl take curd( dahi), ginger garlic paste 1tbsp, turmeric powder 1/2 tsp,  red chilli powder- 1 1/2 tsp,  garam masala- 1tsp and mix it well, now add chicken pieces into the marination. Let it marinate overnight or at least 1 hour.

5. Now heat the pan add 3 tbsp of oil when oil gets hot add black cardamom,  green cardamom,  black pepper,  cloves,  cumin seeds and let it crackle then add finely chopped onions and saute till light pink then add finely chopped tomatoes then add turmeric powder- 1/4 tsp, red chilli powder- 2tsp, coriander powder- 1/2 tsp, garam masala 1/2 tsp,  shahi Biryani masala 1/2 tsp and saute it then add the Marinated chicken and salt as per taste and let it cook till it almost done. It may take approximately 15-20 minutes keep check on it.

6. Take out half of the chicken gravy from the pan and add half of the steam rice on the chicken gravy in the pan spread 2tbsp of fried onions,  6-7 fried raisins, 8-10 fried cashews, 2 tbsp chopped coriander leaves,  10-12 mint leaves and 2-3 tsp of saffron soaked milk.

7. Same way repeat the chicken gravy layer and steamed rice layer and spread fried onions, raisins and cashews.  Sprinkle some finely chopped coriander leaves and mint leaves lastly add 2-3 tbsp of saffron soaked milk and 2tsp of clarified butter and close the lid. 

8. Now  give dum/ steam to the Biryani for 7-8 minutes.

9. Rest the Biryani for 5 minutes then serve with salad,  papad and raita of your choice. 

II Happy cooking II