Multigrail Chocolate Idlis

Multigrail Chocolate Idlis

Ingredients:

*500g gobindo bhog rice
*250g urad dal
*water as required
*100g chocolate chipes
*100g multigrain
*50g sugar

Procedure:

Splash the rice and urad dal independently in water for 60 minutes. The water ought to be twofold the measure of rice and dal. Channel the abundance water and make glues independently in a processor. Blend rice and dal. Include chocolate chips, multigrain and sugar. Presently put the blend aside for three to four hours to mature. Stream for 7-10 minutes in an idli steamer.

Server it when smooth and fleecy.

Enojoy the dish.

Tomato Baked Fish

Tomato Baked Fish

Ingredients:

*5 small totatoes
*20ml tomato ketchup
*20g tomato puree
*1 fish fillet (150g-200g)
*1 tsp chopped garlic
*5g butter
*60ml cream
*30g boiled vagetables
*30g grated cheese
*onion and tomatoes for granishing
*salt to taste

Procedure:

Heated up the tomatoes. Peel the skin and take the seeds out. Mince the bubbled tomatoes. Saute onion and garlic in margarine and include tomato puree and ketchup. Include the mined tomatoes and after that the cream. Pour the sauce over the fish in a dish. Include ground cheddar and prepare at 180*C in a lizard till done. Trim with onion and tomatoes. At that point server in with bubbled vegetables.
Enjoy the dish.

Thai spicy asparagus dumplings

Thai spicy asparagus dumplings

Ingredients:

*10g button mashroom
*10g asparagus
*5g celery
*10g carrot
*1/2 tsp lemon grass
*1 tsp galangal
*1/2 tsp tom yam paste
*moida (as needed)
*salt to taste

Procedure:

Blend moida with salt and tepid water. work into a chunk of mixture. Make two little sheets and keep aside. Generally hack mashroom, asparagus, celery and carrot. stire sear with lemon grass, galangal and tom yam glue. When it done, expel from the warmth. Put aside and after that refrigerete. Presently put 50% of the bit of the vegetables on a sheet and move into the state of a dumplings. Rehash with the rest. Please in a bumboo wicker bin and steam for 2 minutes.
Enjoy the dish.

Scorched Perucan White Asparagus with Tahina Vinaigrette

Scorched Perucan White Asparagus with Tahina Vinaigrette

Ingredients:

*150g peuvan white asparagus
*15g tahina paste
*15ml extra virgin olive oil
*50g french musterd
*5g thyme
*5g salte (its may differ)
*10g pepper

Procedure:

At 1st wash and clean the asparagus. Rub with some thyme and seasoing. Set up the vinaigreete by blending the oil with the musterd, seasoing and the tahina glue. Heat the flame broil and burn the white asparagus. On a serving plete, place the stalk of the singed white asparagus and top with the tahina vinaigrette. Presently, serve it chilled, granished with a spring of thyme.
Enjoy the dish.

Paneer Aur Anjeer Ki Sabzi

Paneer Aur Anjeer Ki Sabzi

Ingredients:
100g paneer
100g anjeer
50ml oil
A pinch of asafoetida
A pinch of cumin powder

For the yoghurt mix:
150ml yoghurt
5g red chilli powder
1 pinch of tumeric powder
5g criander powder
salt to taste

Procedure:
At 1st, blanch the anjeer and paneer and keep aside it. Mix all the ingredients mentioned in the "yodhurt mix".
Heat the oil on a handi. add the asafortida, cumin, the youghurtmixture and a little bit of water. Cook it for a while and then add paneer and anjeer to it.
Let it simmer for a bit. Serve it granished with chopped soriander leaves.
Enjoy the dish.

Urad Dal Gosht

Urad Dal Gosht

Ingerdients:
*750g mutton
*200ml oil
*1 tbs whole garam masala
*100g sliced onion
*10g ginger -garlic paste
*200g chopped tomatoes
*2tsptumeric powder
*20g red chilli powder
*100g urad dal
*Juice of lemon
*Coriander leaves to garnish
*Salt to taste

Procedure:
Heat oil in a handi and add the whole garam masala and stir it until to crackle. Now ad the onion slices and cook till golden brown. Next, add the ginger-garlic paste and continue stirring for 2-3 minutes.
Then, add the chopped tomatoes and te dry masalas and saute until he oil appears on the surface.
add water, mutton salt and urad dal and stiring it for 5 minutes. Before serving, add the lemon juice to it, and the granish with chopped coriander leaves.
Enjoy the dish.

Besan Ka Chilla

Besan  Ka  Chilla

Ingredients:

• Bengal gram flour/ kadalai mavu/besan -1 cup
• Onion -1 finely chopped
• Green chilli -1-2 finely chopped
• Coriander leaves finely chopped - 2 tbsp
• Turmeric powder - a pinch
• Cumin seeds/ jeera -1/2 tsp
• Salt to Taste 
• Cooking soda/ baking powder - 1/2 tsp
• Oil for preparing dosas

Procedure:
In a bowl, mix together, besan, onion, green chillies, coriander leaves, turmeric powder, jeera seeds, salt, cooking soda and needed water to make a batter. I added a little more than 1/2 cup of water. The batter should not be too thin nor too thick, so adjust water accordingly. Taste the batter to check for salt.
Heat a non stick tawa, when the tawa is well heated (check it by sprinkling water on the tawa), reduce the flame to medium and pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When it is cooked, flip it over to the other side. Once the other side is cooked, remove from tawa and serve hot with any chutney of your choice.
Enjoy the Dish.

Veg Sandwich

Veg  Sandwich

Ingredients:

• 8 nos Bread Slices 
• 200 gms Amul Butter 
• 3 to 4 tablespoon Pudina Chutney 
• 1 finely sliced Cucumber
• 1 to 2 nos Carrots thinly sliced in round shape
• 2 nos Tomatoes finely sliced in to thin rounds shape
• 3 to 4 nos finely chopped fresh Green Chillies 
• 2 nos finely sliced Onion
• 2 tablespoon chopped fresh Coriander leaves
• Salt as per taste
• Pepper as per taste

Procedure:
Spread the Amul Butter over all the slices of sandwich bread.
    Then above butter layer spread 1 to 2 tablespoon of Pudina Chutney.
    Put around 2 to 3 cucumber slices and 3 to 4 thin carrot slices over it.
    After arranging the slices you need to keep one more bread slice on top of the salads
    Put 3 to 4 slices of tomatoes and 2 to 3 slices of sliced onion on top next bread slice.
    Add some finely chopped green chillies , salt and pepper as per your taste.
    Sprinkle the finely chopped fresh coriander leaves on top and add one more slice of bread on second layer of sandwich.
    Then you need to press well and cut it in to square pieces.
    Garnish it with some potato finger chips and serve the sandwiches along with pudina chutney and tomatoes ketchup.
Enjoy the Dish.

Blueberry Quinoa Idlis

Blueberry Quinoa Idlis

Ingredients:

500g gobindo bhog rice
250g urad dal
Water as required
50g sugar 
100g blueberry
100g quinoa seeds

Procedure:
At 1st Soak the rice and urad dal separately in water for at least one hour. Next, the water should be almost double the amount of the rice and dal. Drained the excess water and make pastes separately in a grinder. Then, mixed the rice and dal pastes. Chopped blueberry, quinoa and sugar are properly added in the paste. Now leave the mixture for at least three to four hours to ferment. Put in an idli steamer for approximately
seven to 10 minutes. Steam till smooth and fluffy.

Enjoy the dish.

Tamatar Chaaman

Tamatar Chaaman

Ingredients:
1kg paneer
5g black cardamom
4g green cardamom
3bay leaves
25g kashmiri red chilli powder
5g hing
500g fresh tomato puree
20g jeera powder
5gturmeric powder
100ml refined oil
15g ginger juliennes
15g garam masala
40g fennel powder
15g dried ginger powder (saunth)
salt to taste
120ml mustard oil

Procedure:
At 1st cut the paneer into 2-inch squares and the deep fry them in refined oil. Next, in a pan, heat mustard oil and add whole spices. Then, add the hing (mixed in water) and then the red chilli powder.
kep stiring. Add the tomato puree and the salt. Add fennel and saunth powders and stire. Add jeera powder, tumeric and some water. When it comes to a boil, add the paneer pieces. Aimmer till the gravy is thick.
now top with garam masala. Finally, serve hot granished with ginger juliennes.
Enjoy the dish

Chilli Paneer

Ingredients:

Chilli Paneer

250gm- Paneer (cut in cube shape)
2gm- Onions Chopped
2gm- Tomatoes Chopped
1 or 1/2 cup- Capsicum Pieces
2gm- Green Chilli
2 cup- Caurnflour
1tsp- Red Chilli powder
1 tsp- Ginger Garlic Paste
2 tsp- Oil
1 tsp- Soya Sauce
1 tsp- Chilli sauce
2 tbsp- Tomato Sauce
Salt to taste

Procedure:

1. At 1st take half of the corn flour and wrap the paneer cubes in corn flour and fry them til paneer cubes are golden blown in color. Keep aside.
2. Heat oil in a pan and add ginger garlic paste.
3. Add chopped onion, chopped tomato, capsicum cubes and chopped green chilies.Fry for a while.
4.Now add red Chilli powder, soya sauce, Chilli sauce, tomato sauce and salt. Mix well and cook on low flames.
5. Take 1/2 cup of water and mix corn flour in it. Do not leave lumps.
6. Pour this water in the above pan and mix well. Cook for 2 minute son low flames.
7. Finally add fried paneer cubes and cook further for 2 minutes.
Now Chilli Paneer is ready. Serve it hot.
Enjoy the dish

Paneer Pakora

                              

Paneer Pakora

Ingredients:-

    Paneer - 1/4 kg, 

    Besan - 1 cup, 

    Rice flour - 2 tbsps
    Corn flour - 1 tbsp
    Red chili powder - 1/2 tsp
    Ginger-garlic paste - 1 tsp
    Ajwain - 1/2 tsp (carrom seeds)
    Baking soda - pinch
    Salt to taste
    Cooking oil

Method:-

At first mix a cup of besan, rice flour, corn four, ginger-garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.

Blanch paneer pieces for 5 mts in hot water and drain.

Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and removed into absorbent paper.

Now serve it with tomato ketchup or green chutney.

Enjoy the dish...

Wasabi Rasgulla

 

Wasabi Rasgulla

Ingredients:

1 Kg chhena

1.5 kg sugar

100g refined flour

150g wasabi powder

Procedure:

Rub chhena (which is home made cottage cheese) with the refined flour uniformly. Add 150g of wasabi powder to it and mix. Make uniform balls by rolling the mixture in between your palms. Make a sugar syrup of light content with 1.5 kg sugar. Poach the balls in the thick content of sugar syrup for 15 minutes. Take out them & drop them in the light content sugar syrup to store. You may serve them at the room temperature. Enjoy it.