Kaju burfi

 

Ingredients:

1. 2 Cup cashew powder (grind cashewnuts in a grinder and make powder
2. 1cup sugar(powdered)
3. 1/2 cup water
4. 3 cardamons crushed(optional)
5. milk just 2 -3 tbspn

Procedure:

1. In a nonstick pan add sugar and water and boil till the liquid becomes sticky and forms thread in between fingers
2. Add cardamons and cashew powder and  heat on slow flame till the paste thickens
3. Now remove from heat and allow it to cool a little and form the paste into a dough, (knead it like the way you make chapati dough, if too dry sprinkle some milk)
4. Cashew will release its own oil so no need of adding oil/ghee.
5. now once the dough is formed put the whole dough on rolling board and roll it like chapati but keep it a little thick.
6. Cut the chapati into diagonal pieces with a help of a pizza cutter or knife like shown in the pic.
7. Allow it to cool for 3-4 hours and your kaju barfi is all ready to eat.

Vermicille kheer

Ingredients:

1. 2 cup milk
2. 4 strands of safforon
3. 1/2 cup vermicille
4. 1 cup dry fruits (raisins, almonds soaked and peeled, cashewnut, walnut, pistachio)
5. 3 cardomom (peeled and crushed)
6. 4 tbspn sugar(as per ur taste)

Procedure:

1. Take a non stick pan and roast vermicille and ccardomons for sometime
2. Add milk & safforon and stir, till vermicille is cooked
3. Add all the dry fruits and mix well
4. Add sugar
5. Simmer it for some more time and serve hot  or keep it in the fridge and serve it chilled..

Masala bhel

Ingredients:

2 cup bhel

1 tomato chopped finely

1 onion chopped finely

a pinch of turmeric

1/2 tspn salt

1 tspn sugar

tomato catch up(optional)

1/2 tspn chilly powder( as per ur taste)

2 tbspn coriander leaves chopped

lemon juice( 1/2 lime)

1/2 tspn chat masala(optional)

 

Procedure:

 

1. mix all the above ingredients in a bowl

2. put lime and tomato catch up and stir once again

3. serve it as a snack during tea time.

Nevri and Modak

Ingredients

 For dough:

1. Maida 2 cups,
2. milk 1/4th cup
3. water
4. salt

For filling

1. 1 cup grated coconut
2. 1/3rd cup sugar / jaggery
3. 5 cardamons crushed

Procedure

1. Knead dough like u make roti dough with a little milk and water
2. Make small marble size balls and roll them into small circles
3. For filling in a non stick pan heat sugar or jaggery till it melts and has become sticky and forms a thread when a drop is but between 2 fingers
4. Add grated coconut and cardamons and mix well stirring into the the sugar
5. Let it cool just so that you can touch the filling
6. Now take 1 tspn of the filling and keep in between the rolled circle
7. Join all the edges together forming a potli/ tote
8. And remove any excess dough if necesssary
9. Now deep fry the modak in oil till golden brown in a pan
10. For nevrios, add the filling in centre of the circle but fold it into half bu putting a drop of milk all over the edge of the circle and getting the design above.(take little bigger circles adn 2 tspn filling)
11. Deep fry the nevrios till golden brown.

Nail Marble art

 

Materials required:

1. Black nail polish
2. Grey /silver nail polish
3. clear nail top coat 
4. a bowl
5. room temperature water
6. tooth pick
7. cotton
8. cello tape   

 Method:

1. Apply Grey Nail polish  as a base 
2. Now cover all your finger edges with cello tape so that the print does not come on you skin exposing just the nail.
3. In a bowl put water and put 1 drop of black nail polish alternating with grey/silver nail polish in the centre of the bowl. make  ring of 8-10 drops in total
4. (they spread in water forming rings)
5. With a tooth pic draw lines from centre to outside making flower design or however you want
6. Once design is made place your nail over the design you want on your nail and dip in.
7. Blow air on the water and with the toothpick remove all the excess nail polish around and remove your finger out of the water
8. Now allow to dry and remove the tape around the nail
9. The design is formed yippee..... repeat same procedure for remaining nail
10. Now you can put some clear stone or star according to the complexity you want and apply clear coat of polish. allow to dry.

 

 

Dosa

 Health tips
 Dosa is rich in Carbohydrates as it is made of rice and lentils, it is gluten-free and contains proteins. The fermentation processused for the batter increases the vitamin B and vitamin C content. They are moderately high in fat however, only 20% of the fat is saturated, which is beneficial, as too much saturated fat can increase your risk of cardiovascular disease.


Ingredients

1. 2 cups rice
2. 1 cup urad dal (2:1 ratio)
3. salt

Procedure

1. Soak rice and urad dal in water for 6-8 hours or over night
2. Grind the soaked rice and urad dal into fine paste
3. Add salt as per taste
4. Keep it aside for another 4-5 hours for fermenting and enhancing taste
5. Heat tawa, with a serving spoon add a little paste and spread it equally rounding the spoon
6. Allow to cook and colour to change, sprinkle oil if needed.
7. Serve with potato bhaji and coconut chutney.

Potato bhaji

Health tips
Potato Bhaji( veg dish) is used in with dosa, puris, bun etc. It is simple but delicious. Potatoes are rich in carbohydrates. As a rich carbohydrate source, they help to fuel our body with energy needed. Potatoes are also a rich source of Vitamin B, folate and minerals but to retain this you need to bake or boil potatoes with the peel on. It is also considered that potatoes to some extent lower blood pressure. But, Potatoes are typically loaded with fats such as butter, cheese, cream etc which increases the calorie. It can be fattening giving cardiovascular risks and obesity. Potatoes are said to increase sugar levels is diabetic people because of the carbohydrates in them. 

Ingredients

1. 2 potatoes chopped and boiled
2. 1/4th tspn turmeric powder
3. 1/2 tspn mustard seeds
4. 1/2 tsspn cumin seeds
5. 2 green chillies chopped
6. 1 onion chopped
7. coriander leaves
8. oil
9. salt
10. sugar

Procedure

1. Add 1 tbspn oil in a pan, add cumin, mustard once splutters add onion and green chillies
2. Let onion cook till it gets golden brown
3. Add turmeric,
4. Add boiled chopped potaoes
5. Add little water, salt, sugar and boil and mix well
6. Add coriander leaves to garnish.
7. Serve with puris/ dosa/ chapati

Aloo shimla mirch ( potato and capsicum)

Health tips
The main ingredients of this dish are potato and capsicum. Potatoes are rich in carbohydrates. As a rich carbohydrate source, they help to fuel our body with energy needed. Potatoes are also a rich source of Vitamin B, folate and minerals but to retain this you need to bake or boil potatoes with the peel on. It is also considered that potatoes to some extent lower blood pressure. But, Potatoes are typically loaded with fats such as butter, cheese, cream etc which increases the calorie. It can be fattening giving cardiovascular risks and obesity. Potatoes are said to increase sugar levels is diabetic people because of the carbohydrates in them. 
Capsicum contains Vitamins A and C, and beta-carotene. It’s low in fat, calories and cholesterol. It is an anti oxidant, anti inflammatory, boost immunity, prevents cancer, increases metabolism and helps in weight loss. It also helps in lowering blood glucose levels hence very good for diabetic people to spice up their food and get good flavour. Lowers triglyceride levels also. Some people might be allergic and get stomach upset, diarrhoea vomiting, heartburn.
 

Ingredients

1. 2 medium potato cubed and boiled
2. 2 capsicum cut in cubes
3. 2 tomato cut into cubes
4. 2 onion cut into slices
5. 4 cloves of garlic
6. 1 tspn cumin seeds
7. 1 tspn coriander powder
8. 2 tspn garam masala
9. 1 tspn chilly powder
10. 1/4 tspn turmeric
11. salt to taste
12. 1 tspn sugar
13. oil

Procedure

1. Heat oil in pan and add cumin seeds and fry garlic and onion til translucent
2. Add capsicum
3. Add toamtoes and chiily powder, turmeric, garam masala, coriander powder, salt, sugar.
4. Add potatoes keep stiring and mixing the ingredients well
5. Once cooked garnish with coriander leaves
6. Serve with hot rotis / bread

Aloo Mutter( Potato and green peas)

Health tips

Potatoes are rich in carbohydrates. As a rich carbohydrate source, they help to fuel our body with energy needed. Potatoes are also a rich source of Vitamin B, folate and minerals but to retain this you need to bake or boil potatoes with the peel on. It is also considered that potatoes to some extent lower blood pressure. But, Potatoes are typically loaded with fats such as butter, cheese, cream etc which increases the calorie. It can be fattening giving rise to cardiovascular risks and obesity. Potatoes are said to increase sugar levels is diabetic people because of the carbohydrates in them.
Green peas on other hand are having anti-inflammatory and antioxidant effects. It helps in wound healing and aso helps in age related degenerative condition. It has strong fiber and protein content. the fibre content helps in people with IBS(irritable bowel syndrome). It is extremely low fat content but provides reasonable amount of fat-soluble nutrients and includes small amount of beta-carotene and vitamin E. it also contain iron which is good for people with iron defeciency, pregnant women, lactating women etc.
However, green peas contain small amounts of oxalates which in kidney and gall bladder disorder can cause health complication by accumulation in body fluids and crystallizing. hence this people should eat with caution.

Ingredients

1. 1-2 potatoes (cubed)
2. 1/2 cup of green peas
3. 1-2 chopped onion
4. 1 cup  tomato puree
5. 2 tspn  ginger garlic paste
6. 1/2 tspn cumin seeds
7. 1/2 tspn coriander powder
8. 1/2 tspn of garam masala
9. 1/2 tspn turmeric powder
10. 1/2 tspn chilli powder
11. chopped coriander leaves to garnish
12. Salt to taste
13. 2 tbsps of oil

Procedure

1. Heat oil in frying pan; add cumin wait till it splutters.
2. Add onions. Saute, till onions are golden brown.
3. Now add Ginger garlic paste.
4. Add tomato puree, wait for 2 min stirring well
5. Add potatoes & the peas,
6. Now add  chilli and turmeric powder, coriander powder, garam masala, salt and stir well.
7. Add 1/2 cup of water , simmer until the potatoes are cooked.(add more water if required.)
8. Garnish with coriander leaves and serve hot with chapathis,puri, bread or rice.

Onion Paratha

Ingredients:

1.  3 cups wheat flour
2. 1 cup maida
3. 1 finely chopped or grated onions
4. 4 green chillies finely chopped
5. 1/4 tspn turmeric
6. 1/2 tspn chilly powder
7. 3/4 th tspn garam masala
8. 1/2 tspn cumin powder
9. 3 tbspn coriander leaves chooped
10. salt as per taste
11. 2tbspn oi l
12.  water to knead
13. butter

Procedure

1. Knead the dough  with all the ingredient except butter,
2. Add oil and knead well and keep covered, (for rising) for 1-2 hours
3. Make lemon size ball of the dough and roll out into circles using a little four so that it doesnot stick
4. Now heat tawa and cook it like chapati on both sides
5. You can apply butter or ma ke it dry as well
6. Serve it some gravy or can have it alone as well with chutney, sauce.

Green peas paratha

 

Health Tips

Green peas on other hand are having anti-inflammatory and antioxidant effects. It helps in wound healing and aso helps in age related degenerative condition. It has strong fiber and protein content. the fibre content helps in people with IBS(irritable bowel syndrome). It is extremely low fat content but provides reasonable amount of fat-soluble nutrients and includes small amount of beta-carotene and vitamin E. it also contain iron which is good for people with iron defeciency, pregnant women, lactating women etc. However, green peas contains small amount of oxalates which in kidney and gall bladder disorder can cause health complication by accumulation in body fluids and crystallizing. hence its bettter avoided by this people.

Whole Wheat flour is rich in vitamins and minerals. It helps in weight loss especially among women. Whole wheat also helps in metabolic disorders. People who are suffering from diabetes are able to keep their sugar levels under control by replacing rice with wheat in their diet. Since whole wheat is rich in insoluble fiber it assures quick and smooth intestinal transit time and lowers down the secretion of bile acids preventing from getting gall stones. It also prevents cardiovascular risks.

Certain people are allergic to gluten so avoid if you have allergy as wheat contains gluten.

Ingredients 

1.  3 cups wheat flour
2. 1 cup maida
3. 1 finely chopped or grated onions( I have not added onion cos of fast but still tastes delicious)
4. 1 cup green peas frozen / fresh (boiled and slightly smashed)
5. 4 green chillies finely chopped
6. 1/4 tspn turmeric
7. 1/2 tspn chilly powder
8. 3/4 th tspn garam masala
9. 1/2 tspn cumin powder
10. 3 tbspn coriander leaves chooped
11. salt as per taste
12. 2tbspn oil

 Procedure

1. Knead the dough  with all the ingredient except butter,
2. Add oil and knead well and keep covered, (for rising) for 1-2 hours
3. Make lemon size ball of the dough and roll out into circles using a little four so that it does not stick
4. Now heat tawa and cook it like chapati on both sides
5. You can apply butter or make it dry as well
6. Serve it some gravy or can have it alone as well with chutney, sauce.

Aloo Paratha

Ingredients

For kneading

1. wheat flour
2. milk
3. oil
4. salt

For stuffing:

1. oil
2. 1 boiled mashed potato
3. 1/2 tspn cumin powder
4. 2 green chillies
5. 2 cloves garlic. finely chopped
6. 1 tspn giner grated/ ginger powder
7. salt
8. sugar
9. 1 tbspn coriander leaves chopped
10. (garam masal and chilly powder and turmeric optional )

Procedure

1. Knead the flour with milk oil and salt as u make for chapati and keep aside
2. For stuffing. in a pan add  1 tspn oil add green chillies cumin powder, garlic and onion and fry till golden brown. 
3. Add boiled mashed potato, salt sugar and coriander leaves. once cooked keeep aside for cooling
4. From the kneaded flour roll out with rolling pin into small puri size circles.
5. In each circle add 1 tspn of the mashed bhaji on the top keep another rolled puri size circles and rolll out evenly again.(cover all sides of circle with little water so that they attach properly)
6. Once roled out heat tawa and place this parata on the tawa and fry evenly on both sides.
7. Serve with some gravy or can be had alone with some chutney.

Mooga Gati ( green gram or mung bean curry)

Ingredients

1. 1 cup moong (sprouted)( wash and remove the green skin  and boil and keep aside)
2. 1/2 cup grated coconut
3. 4-5 black pepper
4. 1/2 tspn coriander seeds
5. 2 green chilies
6. 1/2 tspn chili powder
7. A pinch of turmeric
8. 1-2 piece tamarind
9. 1 tspn jaggery
10. Salt
11. Oil
12. 6 curry leaves
13. A pinch asafoetida
14. 1/2 tspn mustard seeds

Procedure

1. In a pan add oil and allow to heat a little , add green chillies and fry once done remove and keep aside.
2. Now add pepper and coriander seeds and fry till aroma comes.
3. Grind the grated coconut with green chillies, pepper, coriander seeds, chilly powder turmeric powder
4. Add the ground paste to the boiled moong (add water if necessary)
5. Add jaggery,tamarind and salt. allow it to boil on slow flame for sometime.
6. In another small pan or tawa, heat oil add mustard seeds, once splutters, add asafeotida and curry leaves, once the aroma comes add it to the boiling moong and paste as seasoning.
7. Serve with rice,puri or bread.

Goan Chanya Ros ( dried green/yellow peas curry)

Ingredients:

1. 1 cup soaked and boiled dry green peas(vatana)
2. 1 cup grated coconut
3. 2 tspn coriander seeds
4. 4 black peppercorns
5. 1 inch cinnamon stick
6. 2 cloves
7. 1/2 tspn turmeric powder
8. 1/2 tspn chilly powder
9. oil
10. 1/2 tbspn mustard seeds
11. 2 tspn cumin seeds
12. 8 curry leaves
13. 1 green chilly
14. 2 tbspn coriander chopped
15.  1 tspn sugar
16. salt

Procedure

1. Fry or roast coriander seeds, pepper, cinnamon stick and cloves in a pan till the aroma comes
2. Add grated coconut and fry till golden brown
3. Once the above ingredients cools grind them with a little water, turmeric, chilly powder into fine paste and keep aside.
4. Now in a pan add little oil and cumin seed, once it starts to splutter add curry leaves and green chilies, fry for few sec and add boiled Green peas
5. Add the paste and little water if needed and allow it to boil on slow- medium flame
6. Add salt, sugar
7. Add coriander leaves and simmer for 2-3 min
8. Serve hot with puris, bread, chapathi, roti.

Vegetable xacuti

Ingredients:

1. 1 tbspn oil
2. 1 cup grated coconut
3. 2 cloves
4. 1 inch cinnamon stick
5. 4 peppercorn
6. 2 tspn coriander seeds
7. a pinch of nutmeg powder
8. 1 petal star anise deseeded
9. 1/4 tspn fennel seeds
10. 1 mace
11. 1/2 tspn turmeric powder
12. 1/2 tspn chilly powder
13. 1 green chilly chopped
14. salt to taste
15. 1/4 tspn sugar
16. 1 clove gralic crushed
17. 1 small onion 
18. 1/2-1 cup coconut milk
19. 2 cups chopped vegetable (carrot, beans, green peas, caulflower, corn, potato etc)
20. coriander leaves to garnish 

  Procedure

1. Fry or roast all the above ingredient from 1-13( till coconut becomes golden brown)
2. Once they cool add onion ,garlic and a little water. Grind it to fine paste.
3. In a utensil add vegetables and coconut milk and boil til vegetables are half cooked
4. To this add the ground paste, salt and sugar and cook till the paste is cooked.
5. Garnish with coriander and serve with rice bread rotis etc.

Paneer Vegetable Biryani ( srilankan version)

Ingredients 
For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinamon stick
6. 3 cardomoms
7. 1" rampe leaves
8. 1 tspn cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 tspn cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" rampe leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 tspn cumin powder
15. 1 tbspn coriander powder
16. 1tspn chilly powder
17. 1/4th tspn turmeric powder
18. 1 tbspn curry powder (srilankan version if possible or biryani masala)
19. 2 tbspn curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatotoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle

Paneer Chilly Fry

Ingredients

1. 2 cup paneer cubes
2.  1 tbspn oil
3. 1 onion sliced
4. 1 tbspn ginger garlic paste
5. 1 sliced capsicum
6. 5-6 green chilly chopped(depending on your taste)
7. 3 spring onion leaves chopped
8. pepper powder as per taste
9. 1 tspn chilly sauce 
10. 1 tbspn tomato sauce
11. 2 tbspn soya sauce or more
12. salt

Procedure

1. In a pan heat oil and add onions and fry till golden brown.
2. Now add ginger garlic paste and sauté for 2 minutes.
3. Add capsicum and grren chillies and fry till crisp
4. Add pepper and salt as per taste
5. Now add chilly sauce, soya sauce and tomato sauce and stir well
6. Now add paneer and stir fry in it and add spring onion leaves.
7. Serve hot with noodles/ fried rice.

Paneer Makhanwala

Ingredient

1. 1 tspn Cumin powder
2. 2 tspn coriander powder
3. 3/4 tspn pepper powder
4.  1 tspn cinnamon powder
5. 3-4 cloves ground
6. 2 bay leaves powdered
7. 3-4 pods cardomon ground/crushed
8. 1/2 tspn chilly powder
9. 1/4 th tspn turmeric
10. 3/4 tspn garam masala
11. 1 tspn cashewnut paste/powder
12. 2 tbspn butter
13. 2 onion paste
14. 3 tomatoes puried
15. 1 tbspn ginger garlic paste
16. 1 tspn kasuri methi
17. 250 gms cream
18.  500 gms paneer cubed
19. coriander leaves to garnish
20. salt
21. 1 tspn sugar

Procedure

1. In a pan heat butter and add onion and saute till golden colour
2. Add ginger garlic paste and saute till 2 min
3. Add tomato purie and cook till colour changes
4. Add all the powder except kasuri methi and cook for 2 min
5. Now add kasuri methi and stir
6. Add salt and sugar
7. Add paneer cubes and cook till tender
8. Add cream and mix well and cook for another 2-3 min
9. Garnish with coriander leaves
10. Serve medium hot with naans, rotis, paratha.

Paneer kadai

                

Ingredients

1. 1 cup paneer cubes
2. 2 Large onions cubed
3. 2 tomatoes cupped/chopped
4. 3 capsicums cubed
5. 2 cloves garlic
6. 2 green chilly slit
7. 1 tbspn ginger powder/ 1 tspn ginger chopped fined/ grated
8. 1/2 tspn cumin seeds
9. 1.5 tbspn corainder powder
10. 1 tspn chilly powder
11. 1/4 tspn turmeric 
12. 3/4 tbspn garam masala
13.  1 tspn kasuri methi
14. 3 tbspn oil
15. salt
16.  coriander leaves

Procedure

1. Heat oil in a pan, add cumin seeds once splutters add onion, garlic ginger, green chillies, and saute till onion becomes tranclucent
2. Add tomato and fry till tomato becomes tender
3. Add all the masala powder and mix well
4. Add capsicum and fry for few minutes, but let it be a little crispy/crunchy
5. Add salt and mix well
6. Now add paneer and mix well and add 1/4 th cup of water and mix well till paneer is soft
7. Garnish with coriander leaves.
8. Serve hot with roti ,bread ,parathas,or simply with rice and dal fry