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.

This recipe is going to
Merry Christmas Celebrations
Innovative Recipes
spotlight : Healthy Baking
Bon Vivant
60 Days to Christmas
Wtml   
 Cook.Eat.Delicious.Desserts ,
Know Your Flours
Favorite Recipes Event

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.

This recipe is going to
Merry Christmas Celebrations
Innovative Recipes
spotlight : Healthy Baking
Bon Vivant
60 Days to Christmas
Wtml   
 Cook.Eat.Delicious.Desserts
Know Your Flours
Favorite Recipes Event
MISSION : BAKE WITH FRUITS

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.

 This recipe is going to
Bon Vivant #10
Cook like a Celebrity Chef
60 Days to Christmas Event
WTML event

  

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.

 This recipe is going to

WTML EVENT
COOK LIKE A CELEBRITY

WON A GIVEAWAY- A COOK BOOK

I AM GLAD TO SAY THAT  I WON A GIVE AWAY FOR THE EVENT WTML EVENT  FOR MY RECIPE RAJBOGH HOSTED BY GAYATRI OF GAYATRI'S COOK SPOT.
 
            THANK YOU GAYATRI FOR THE LOVELY BOOK.AND ENJOYED PARTICIPATING IN THE EVENT.
 HERE IS THE IMAGE OF THE BOOK

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.

this recipe is going to

 

60 Days to Christmas Event & Giveaway

Cook like a Celebrity Chef

Announcing Event ~Lets Cook one pot meals

Bon Vivant #10 - Festive Feast

Let’s Cook # 21 ~ Potluck

GIVE ME SOME SNACKS   

WTML event

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.

This recipe is going to
Diwali bash
Diwali basket
Cook like a celebrity chef

Bon Vivant #10 - Festive Feast

Let’s Cook # 21 ~ Potluck

GIVE ME SOME SNACKS

WTML event 

60 days to christmas event

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
 this recipe is going to Lets cook one pot meals
Favourite rice recipes

MOGULAI MALAI KOFTA

INGREDIENTS

Pototoes - 200gms(boiled)

Panner - 200gms (grated)

Corn flour - 1/4cup

Brown onion paste - 1/4 cup

Tomoto paste - 1/2 cup

Kaju - 1/4 cup

Kus kus/ poppy seeds - 1/4cup

Dry coconut powder - 1/4cup

Ginger garlic paste - 1tsp

Salt

Chilli powder - 2tsp

Turmeric powder - 1/2tsp

Corriander powder- 1/2 tsp

Jeera powder - 1/2tsp

garam masala - 1/4tsp

Kasturi methi - 1/4tsp

Fresh cream - 1/4cup

Method

For kofta

• Mash boiled pototo. add gratted panner, salt and corn flour
• Mix  to make dough. Add 1tbsp water if neccessary
• Divide the dough in to 6 equal portions. make small balls and stuff kaju in to the balls.
• Heat oil for deep frying. Fry the balls till turn golden colour. dont over fry the balls and be careful while frying because they are very tender and would break easilt.
• Once they turn golden colour, remove and keep a side.

For  gravy

• Soak kaju, kuskus and Dry coconut powder for 2 to 3 hrs.
• Grind them to a smooth paste.
• Heat oil in a pan. Add brown onion paste.
• Then add ginger garlic paste, turmeric powder chiili powder and salt. saute for 5 mins.
• Add tomoto paste and cook for 5 mins.
• Add the kaju paste and mix. now add daniya powder and jeera powder.
• Add some water and cook for 5 mins.
• then add fry cream, garam masala and kasturi methi.
• cook for 2 mins and remove from fire.

To serve, place the kofts in bowl and add the gravy on to of it. keep it a side for 15 mins.

Serve with rice or roti.

MATTAR PARATHA

INGREDIENTS

Wheat flour - 1 cup

Mattar/ Green peas - 1/2 cup

Onion - 1/2 cup

Asafoetida - 1 pinch.

Jeera - 1tsp

Salt

Besan /gram flour - 2-3 tsp

Red chilli powder - 1 tsp

Corriander powder - 1/2tsp

Garam masala - 1/4tsp

Water

Oil

METHOD

• Take wheat flour and salt in a bowl. Add  1 tbsp Hot oil and water. make dough.
• Boil green peas with water  by adding salt.
• Grind this boiled peas into smooth paste.
• Heat 1tbsp oil in a kadai. add jeera and chopped onions and saute till they turn light brown.
• Now add  asafoetida and  mattar paste.
• Add necessary salt and chiili powder.
• Mix well then add Garam masala, corriander powder and besan.
• Mix for 5 mins.
• Remove from fire and cool it.
• Divide the dough into small portins.
• Make chappthi and stuff the prepared masala.Seal the edges.
• Roll it carefully. Dont let the stuffing come out side.
• Cook on the preheated tawa with butter or oil. 

POTATO SNACK

INGREDIENTS

Potato - 250 gms

Peanuts - 1tbsp

Cashew nuts - 1tbsp

Curry leaves - 1tbsp

Chilli powder - 1tsp

Black pepper powder- 1/4tsp

Black salt - 1/4tsp

Amchoor powder - 1/4tsp

chat masala - 1/4tsp

Salt

Oil (for deep frying)

METHOD

• Chop aloo in small and thin slices.
• Heat oil in a deep bottomed pan.
• Deep fry Chopped allos till they turn golden brown and crispy.
• Take them into a bowl.
• Now fry peanuts, cashew nuts and curry leaves seperately.
• Add them to fried aloo.
• Add salt, chilli powder, black salt, black pepper powder, amchoor powder,chat masala and mix well.

Store in a air tight container 

this recipe is going to

WTML event

Give me some snacks

Let’s Cook # 21 ~ Potluck

Bon Vivant #10 - Festive Feast

Diwali Bash : Event Announcement

My Diwali Basket Event 

Dish name Starts with P

MUSHROOM PAKORA

INGREDIENTS

Mushroom - 200gms

Maida - 2 tbsp

Corn flour - 2 tbsp

Ginger garlic paste - 1tsp

Soya sauce - 1tsp

Red chilli sauce - 2tsp

Garam masala - 1/2tsp

Salt

Chilli powder - 2tsp

Corriander leaves

Curry leaves

Oil (for deep frying)

Lemon juice.

METHOD

• Heat oil in a pan.
• Clean and cut mushrooms into small pieces.
• Take  maida in a bowl. Add  corn flour, ginger garlic paste, garma masala, soya sauce,  chilli sauce,  chopped corriander leaves, salt and chiili powder.
• Add  mushrooms and water.
• Deep fry in oil

 Add lemon juice and fried curry leaves and mix.

Serve hot  with onions.

this recipe is going to
60 Days To Christmas
Cook like a Celebrity Chef
Announcing Event ~Lets Cook one pot meals
Let’s Cook # 21 ~ Potluck
GIVE ME SOME SNACKS  

FLOWER KAJA - DIWALI RECIPES

Andhra pradesh  especially East godavari district is fmaous for kajas. Tapeswaram kaja and kakinada kaja are very populour not only over India but all over the world. Here i came out with one of the easiest and tasty kaja i.e, flower kaja.  I have adapted this recipe from zee telugu's "mee inti vanta" program which came out perfectly.
The  recipe of flower kaja goes here:

INGREDIENTS

Maida/Flour - 500gms

Ghee - 200 gms

Sugar - 300gms

Cooking soda - 1/2tsp

Illachi powder

METHOD

• Take sugar into a vessel. Add Water and make sugar syrup  with sugar consistency.
• Add ilachi powder and keep it a side.
• Take maida in to a bowl
• Add cooking soda.
• Heat ghee and add it to maida.
• Add some water and make it to a smooth dough. this dough should be like the dough we make for chppathi.

• Divide into small portions.

• Make chappathi.

• Fold the chappathi to half.

• Again fold it to half to make a triangle.

• Now bring together the edges of the traingle and press in the middle to make the flower shape.

• Heat oil in a pan. The oil shouldn't be too hot.
• Now fry the prepared flowers on the low flame.Increase the flame when the kajas float.
• Fry till golden brown.

• Add these kajas in the sugar syrup and wait till they absorb the syrup. this may take for 10- 15 mins.

Remove from the syrup and serve.

This recipe is going to
My Diwali Basket Event
Diwali Bash
Cook like a Celebrity Chef
  Bon Vivant #10 - Festive Feast
Let’s Cook # 21 ~ Potluck
Second Event : Snacks
60 Days to Christmas Event
WTML- Celebration Event Announcement