ORANGE CAKE

INGREDIENTS

Butter - 100gms

All purpose flour - 100gms

Sugar - 100gms

Eggs - 2nos

Orange juice - 1/4cup

Baking powder - 3gms

Vanilla essence - 1tsp

METHOD

• Preheat the oven at 180c.
• Grease and dust the baking tray.
• Take unsalted butter in a bowl. Beat it to make it soft.
• Add powdered sugar and beat for 10 mins.
• Beat eggs in another bowl. until they turn light and fluffy.
• Add  eggs to sugar mixture.
• Add flour slowly to this mixture.
• Fold in vanilla essence and orange juice.
• Pour the above in baking tray.
• Bake for 20 mins at 180c or till tooth pick inserted comes out clean.
• When done. cool it for 10 mins.

SERVE

CHICKEN HOT AND SOUR SOUP

INGREDIENTS

Chicken - 100gms (biled and shreded)

Carrot - 100gms(thickly grated)

Cabbage - 100gms( chopped)

Green beans- 1-2 (sliced finely)

Red chilli paste - 1/2 tsp

Garlic  - 1/2 tsp (minced)

Pepper powder -  1/2tsp

chicken stock - 2 cups

Soya sauce - 1/2 tbsp

Vinegar - 2 tbsp

Tomoto ketchup - 2 tbsp

Cornstarch - 3tbsp

Salt

Oil - 1tbsp

METHOD

• Heat 1tbsp oil. Add chilli paste and  garlic. saute for 2 mins.
• Add shreded chicken, beans, cabbage and carrots. stir for 2 mins.
• Add chicken stock, 3 cups water, venigar, soya sauce, salt, pepper powder, tomoto ketchup.
• Boil for 5 mins.
• Dilute corn strach in water. Add this mixture slowly by stirring continuously.
• Cook for another 2-3 mins or till it turns thick.

Serve hot.

APRICOT ICECREAM

INGREDIENTS

MILK - 500ML

SUGAR - 1/2 CUP

CONDENSED MILK - 1TIN

APRICOTS -  1/2 CUP

VANILLA ESSENCE - 1/4TSP

APRICOTS - 4NOS(CHOPPED)

METHOD

• BRING MILK TO BOIL IN A WOK.
• ADD SUGAR, AND MIX.
• SOAK 1/2CUP APPRICOTS IN WATER FOR 10 MINS
• BLEND TO SMOOTH PASTE.
• ADD IN APRICOT PASTE, CONDENSED MILK AND VANIILA ESSENCE.
• FREEZE IT FOR 3 HRS.
• NOW BLEND THE MIXTURE TO SMOOTH PASTE.
• ADD IN CHOPPED APRICOTS AND FREEZE FOR 6 HRS.

SERVE.

ALOO BHUJIA

INGREDIENTS

Pototoes - 3nos (boiled)

Besan - 1 cup

 Salt

Chilli powder - 1/2 tsp

Garam masala- 1/2 tsp

cooking soda - 1/2tsp

Mango powder- 1tsp

Black salt - 1/4 tsp

Oil (for deep frying)


METHOD

• Mash the pototoes to smooth paste. Add besan, salt, chilli powder, Garam masala , mango powder, cooking sods and mix together to make a dough.
• Put this dough in sev maker and press in hot oil.
• Deep  fry till they turn golden brown.

Remove  from heat and serve.

CHICKEN MUGHLAI PULAO

INGREDIENTS

• Boneless chicken - 1/2 kg
• Ginger garlic paste -1tsp
• Onions - 4 (minced)
• Rice - 2 cups (boiled)
• Ghee - 2 tbsp
• Oil - 2tbsp
• Egg - 2 nos
• Curd - 2 cups
• Bay leaf -5
• cinnamon -1
• Cloves 
• Cardamom
• Pepper corns
• corriander - 1tsp
• Cumin seeds - 1tsp
• red chilli powder
• salt
• Turmeric

METHOD

• Blend together cardamom, pepper corns, cinnamon, cloves, cumin seeds, turmeric, chilli powder and ginger garlic paste to a smooth paste.
• Heat oil in a kadai. beat egg and make burji
•  Heat , ghee and oil.Add  onions and fry till golden brown.
• Add  the cardamoms, cloves and chicken. Fry till brown.
• Add masala paste and mix.
• Add water and cook till it turns chicken.
• Beat curd and  add to the chicken.
• Cook for 10 mins and remove from fire.
• Heat ghee in another kadai. add bay leaves, 2 clove, 3 cardamoms and other spices.
• Add onions and fry till golden brown.
• Add   egg burji, rice and fry .
• Add chicken gravy and mix well.
• fry for 5 mins and remove from heat.

Serve hot.

PALAK EGG BURJI

INGREDIENTS

• Eggs - 2nos
• Palak - 1 cup
• Onions - 2 nos
• Ginger garlic paste - 1/2tsp
• Chillies - 2nos
• Ginger - 1/2 inch piece
• Salt
• Chilli powder - 1/2tsp
• Chicken masala - 1/2tsp
• Oil

METHOD

•  Take palak in a kadai.
• Add green chillies , ginger and water and cook for 15 mins.
• Drain the water and let it cool.
• Grind it to smooth paste.
•  Heat oil in a kadai.Add chopped onions. Saute till  they turn golden brown.
• Add ginger garlic  paste, saute till it leaves raw smell.
• Break eggs  and  fry for 10 mins. by stirring  continuosly.
• Add salt, chilli powder and chicken masala.
• Now add palak paste and mix well.
 

Serve hot with rice or rotis

Caramelized Aloo Soya Tikki

I have taken a  long gap. Sorry friends for being  away long time. From now, i will try to keep updated. today I came with a starter that suits the  rainy season.

INGREDIENTS

• Potatoes - 2(boiled)
• Soya chunks / millmaker - 1 cup
• Onions- 2 nos
• Tomotoes - 2 nos
• Corn flour - 3tbsp
• Sooji - 2tbsp
• Salt (as required)
• Chilli powder 
• Soya sauce - 1tsp
• Red chilli sauce - 2tsp
• Oil

METHOD

• Mash the potatoes.
• Soak the soay chunks in hot water for 10 mins.Squeeze the water from it and grind it roughly to make kheema.
• Mix together the mashed potatoes and grinded soya chunks.
• Add salt, chillipowder and cornflour. mix well and divide in to small portion.
• Take each portion , press it flat  to make  tikki.
• Coat this tikki in sooji.
• Heat 2 tbsp oil in a pan and shallow fry this tikki until it turn golden brown.
• when it is fried, remove it in to a plate.
• In another pan , heat 1 tbsp oil and add thinly sliced onions.
• Soute till they turn golden brown. 
• Add ginger garlic paste and saute for 2 mins or till it leaves raw smell.
• Add tomotoes and cook till they turn tender.
• Now add soya sauce, chilli sauce , salt and chilli powder.
• Add the tikkis and mix .

Serve hot.

SCHEZWAN VEG FRIED NOODLES

INGREDIENTS

FOR SAUCE

GINGER PASTE - 1TSP

GARLIC PASTE - 1TSP

CUMIN SEEDS - 1/2TSP

RED CHILLI FLAKES - 1/2TSP

RED CHILLI SAUCE - 1TSP

SUGAR - 1/4TSP

OIL- 1TSP

SALT

WATER - 1/4CUP

FOR NOODLES

VEGETABLES (CARROT, CABBAGE, CAPSICUM, BEANS ETC.)

NOODLES

SALT

CHILLI POWDER- 1TSP

BLACK PEPPER  POWDER- 1/2TSP

SOYA SAUCE - 1TSP

RED CHILLI SAUCE- 2TSP

VENIGAR- 1/2TSP

SCHEZWAN SAUCE- 2TSP

METHOD

FOR SAUCE

• HEAT OIL IN A PAN
• ADD GINGE GARLIC PASTE , CUMIN SEEDS  AND SAUTE FOR 2 MINS.
• ADD CHILLI FLEAKES, SALT, SUAGAR, RED CHILLI SAUCE AND SAUTE FOR 2 MINS.
• ADD WATER AND STIR CONTINUOUSLY TILL THEN SAUCE THICKENS.
• WHEN DONE, TAKE IN TO A DRY CONTAINER.

FOR NOODLES.

• HEAT 3 TBSP OIL IN A SKILLET.
• ADD VEGETABLES AND FRY FOR 5- 7 MINS
• ADD SALT AND CHILLI POWDER. SAUTE FOR 2 MINS.
• ADD BOILED NOODLES AND MIX CONTINUOUSLY ON HIGH FLAME.
• ADD SOYA SAUCE, SCHEZWAN SAUCE, CHILLI SAUCE, BLACK PEPPER POWDER, VENIGAR AND MIX WELL.

SERVE  HOT WITH TOMOTO KETCHUP

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FALUDA

Faluda is one of the popular recipe from hyderabad cusine. it is known as Irani faluda and the main ingredient is milk. Here I added rosemilk essence for extra taste.However it can be omitted.It is best choice to have in summer.

INGREDIENTS

MILK - 1 CUP (CHILLED)

SUGAR - 4TSP(ADJUST ACCORDING TO TASTE)

SABJA SEEDS- 3TSP

VERMICELLY -  2TBPS(BOILED)

ROSE MILK ESSENCE - 1TSP

KOYA - 1TSP
BADAM (CHOPPED)

KAJU(CHOPPED)

RAISINS

VANILLA ICE CREAM - 1 SCOOP.
METHOD

• SOAK SABJA SEEDS IN WATER FOR HALF AN HOUR .
• ADD ROSE MILK ESSENCE AND SUGAR TO THE MILK AND MIX WELL
• TAKE SABJA SEEDS IN TO A GLASS. ADD IN BOILED SAMIYA AND MILK.
• ADD VANILA ICECREAM  , KOYA AND GARNISH  WITH CHOPPED BADAM, KAJU AND RASINS.

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BADAMI CAKE

INGREDIENTS

 Flour - 500 gms

Badam - 1 cup

Unsalted butter - 250 gms

Sugar - 500 gms

Eggs - 6

Illachi powder - 2tsp
Badam mix - 2tsp

Baking powder - 1 tsp

Baking soda - 1tsp

vanilla essence - 1tsp

Badam (chopped)

Lemon yellow food colour a pinch.

METHOD

• Sift together  flour, baking powder and baking soda.
• Soak badam in water for 1 hour and remove peel.
• Grind badam and illachi powder to smooth paste by adding  milk
• Blend sugar and butter till light and fluffy.
• Add eggs and blend.
• Fold in flour, vanilla essence, badam mix and badam paste .
• Grease the baking tray with ghee. Add chopped badam and pour the above mixture.
• Preheat the oven at 180c.
• Bake for 20- 25 mins.
• Bake till a fork inserted comes out clean.

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POMEGRANATE CAKE

INGREDIENTS

 Flour - 500 gms

Pomegranate juice - 1 cup

Unsalted butter - 250 gms

Sugar - 500 gms

Eggs - 6

Baking powder - 1 tsp

Baking soda - 1tsp

vanilla essence - 1tsp

METHOD

• Sift together  flour, baking powder and baking soda.
• Blend sugar and butter till light and fluffy.
• Add eggs and blend.
• Fold in flour, vanilla essence and pomegranate juice.
• Preheat the oven at 180c.
• Bake for 20- 25 mins.

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CARROT HALWA

INGREDIENTS

Carrot - 250gms(grated)

Sugar - 1cup

Kowa - 1/2 cup

Ghee - 2tbsp

Ilachi powder - 1/2tsp

Badam (chopped)

Cashewnuts

Raisins

METHOD

• Take sugar in a deep bottomed vessel.
• Add 1 cup of water. Let the sugar dissolve.
• Add grated carrot and cook for 10 mins.
• Add ghee and kowa. cook till it thickens and ghee leaves sides.
• Add  Chopped badams, raisins and cashews.

Garnish with badam and serve.

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VEG KOLHAPURI

INGREDIENTS

Pototoes - 100gms

Carrot - 100 gms

Mattar - 100gms

Paneer- 50gms

Brown onion  paste-1/2 cup

tomoto puree - 1/2cup

Corriander seeds powder - 1/2tsp

Black pepper - 2tbsp

cloves - 6no

Illachi - 6 no

Cinnamon stick- 1/2inch

Dry coconut powder - 1/4cup


Chilli powder - 1tsp

Salt

METHOD

• Boil all the vegetables and keep a side.
• Dry roast Black pepper, coconut powder and Masalas seperately.
• Grind in to a fine powder.
• Heat oil in a pan. Add brown onion paste for 2 mins.
• Now add prepared masala powder, Corrainder seeds powder,  salt, chilli powder. saute for 2 mins.
• Add in boiled vegetables, panner and water.
• Cook for 10-15 mins.

Serve with rice or roti.

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CHOCOLATE DELIGHT

INGREDIENTS

Cocoa powder - 1/2 cup

Milk powder-  1 cup

Butter - 2tsp

Five star chocolate - 2 nos

Sugar - 1 cup

Condensed milk - 1/2 cup

METHOD

• Take sugar in a deep bottomed vessel.
• Add water and make sugar syrup with one string consistency
• Sieve together milk powder and cocoa powder.
• Add this mixture to sugar syrup and stir continuously to avoid lumbs.
• Add chopped five star and let it melt.
• Add condensed milk and butter
• Cook on medium flame, till it leaves sides.
• Spread on a greased plate and let it cool.

Cut in desired shapes and serve.

BADAM KULFI

INGREDIENTS


Milk - 500ml

Condensed milk - 1/2 cup

Fresh cream -  3tbsp

 Sugar - 1 cup

Kesar - 1 pinch

Badam - 1/2 cup

Badam mix - 2tsp

METHOD

• Bring milk to boil  in a deep bottomed pan.
• Stir continuosly till milk reduced to 250 ml.
• Add sugar, condensed milk and fresh cream.
• Cook for 10 mins.
• Remove from fire and add badam mix and soaked kesar.
• Add chopped badam.
• Mix well and let it cool.Pour in kulfi moulds
• Freeze it for 4-6 hrs.

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MILK MYSOORPAK

INGREDIENTS

Milk powder - 50gms

Maida - 25gms

Sugar - 1 cup

Ghee - 1/2 cup

Illachi powder - 1/2tsp

METHOD

• Heat 75 ml water in a deep bottomed pan.
• Add sugar to water and make sugar syrup with one string consistency.
• Mix together milk powder, maida and  ghee in a bowl.
• Add this mixture to sugar syrup slowly by strring continuously to avoid lumps.
• Add ghee to avoid sticking.
• When ghee leaves the sides, remove from fire and pour the mixture in a greased plate.

Cool it and cut in  desired shapes.

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SOYA KESAR PULAV

INGREDIENTS

Rice - 2 cups

Soya milk - 3cups

Water - 1 cup

Ghee - 2 tsp

kesar - 1/4tsp

Cloves -4

Illachi - 4

Bay leaves - 3

Biryani masala - 2tsp

Kasturimethi - 1/2tsp

Kaju - 1tbsp

Salt

Chilli powder

METHOD

• Soak  rice in water for half an hour.
• Soak kesar in milk.
•  Heat ghee in a Deep bottomed pan.
•  Add cloves ,elachi and bay leaves. saute for 2 mins.
• Add onions and saute till they turn golden brown 
• Add kaju and saute for a min.
• Now add rice and fry  for 2-3 mins.
• Add required salt, chiili powder and biryani masala. Mix well.
• Add  Soya milk, water and soaked kesar.
• Cook till the rice is cooked.

Serve with raitha or with curry
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