Spongy Rasgulla

Rasgulla 

Preparation Time : 30 minutes 

Cooking Time : 30 minutes

Ingredients :

•  Milk - 2 liters 
• Sugar - 1 cup 
• Vinegar or lemon juice - 2 table spoon 

Method :

Boil milk in a pan switch off the gas, put vinegar and stir paneer will separate out. Put paneer in a muslin cloth or sieve, let water drain out. Blend paneer in a blender and take out the blended paneer in a bowl. Put 3 cups of water and 1 cup sugar in a cooker and put the cooker on the gas stove, let the sugar dissolve. Now make small balls using your palm and put paneer balls in the syrup. Pressure cook the paneer balls on medium heat, when the whistle starts turn off the gas . Let the cooker cool for 5-10 minutes, take out the rasgullas and syrup in a bowl. Serve chilled spongy rasgulla.

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Sabudana Khichadi

Preparation Time : 20 minutes 

Cooking time : 20 minutes 

Ingredients :

• sabudana (sago) - 1 cup 
• potato - 2 medium size 
• peanut - 1/2 cup 
• ghee - 1 tea spoon 
• green chilly - 2
• coriender leaves - chopped (2 tea spoon) 
• cumin seed - 1/4 tea spoon 
• lemon juice - 1 tea spoon 

Method :

Soak sabudana in water rinse twice and put water so that sabudana is covered with water . Leave for at least 4 hours . Slit chillies, boil potatoes , peel and cut into small pieces and keep aside. Roast peanut, grind it coarsely and mix in soaked sabudana . Slit chillies , heat ghee in a kadai put cumin seeds and slit chillies and add potatoes and cook till it is golden . Now put sabudana and cook on low flame for 5 minutes . Put lemon juice and sprinkle chopped coriander leaves, serve hot . 

NB: Khichadi can be cooked in refine oil too . Some people take salt in fast , so can put salt as per taste .  Can be taken with curd .

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Preparing Kitchen Without Compromising Home Made Taste :Tips For Working Ladies

                  It is very difficult to cook food while both man and woman of the family are working. This often make people to go for fast foods or other ready made options. In other words people have to compromise fresh foods' taste as well as healthy options. I have some tips to prepare your kitchen in the weekend so that you will have easy cooking in week days. Quantity may vary according to your cooking style and family size. I am giving for  two adults family.

1) Onion paste: Peel and cut 2-3 onions , add 10-12 cloves of pealed garlic and 1" of peeled and chopped ginger. If you like add some green or red chillies as well. Grind them to a smooth paste and put it in an air tight box and keep refrigerated. It will last for 5-7 days.

2) Tomato paste: Bake 7-10 tomatoes for 15-20 minutes at 150 degree C or alternatively make light cuts on the skin and put in the boiling water for 2 minutes. Then remove its skin and make a paste and keep in the freeze in an air tight box.

3) Vegetables: Wash and cut all vegetables and keep them into the freezer in the freezer bags. Plan the portion and type of cuts and keep in separate bags.

4)Potatoes: Boil potatoes, peel them and keep them in freeze. It will last for only 48 hours so this process is needed to be repeated in week days.

5) Coriander leaves: Wash and chop coriander leaves and freeze them in cubes and then keep those cubes in freezer  in the freezer bags.

6) Now whenever you want to cook curry just heat oil , after tarka add onion paste then potatoes with termeric powder, then veggies, then salt, then tomato paste , then masala and at last coriander. Cook everything with lid on because when you use things directly from freezer they may pop out.

7) Always add some green leaves in dal, like spinach, methi, chaulai etc.  That will add extra nutients to your dal. Always take veg and fruit salad with your food.

8) In addition always keep tinned baked chick peas, tinned copped tomatoes, frozen green peas, pasta sause, tomato and herb sause, readymade paneer etc.

9) For quick pulao heat oil in the cooker of pan, add whole cumin seeds, after cracking add onion paste and saute till it turns pink then add washed rice . After mixing for 2 minutes add required water , chopped veggies ( like carrots, beans, cauliflowers etc.), green peas, coriander cube, salt and garam masala.  Cook till done and enjoy the green veg pulao.

And finally enjoy healthy cooking.........................

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Stuffed Capsicum

Preparation Time: 20 minutes
Cooking Time : 30 minutes


Ingredients :

• Capsicum - 12 medium size 
• Potatoes - 3 medium size 
• Green chillies - 2 
• Onion - 2 medium size 
• Ginger - 1 inch piece 
• Cottage Cheese(paneer) - 200 gms
• Grated cheese - 1/2 cup  
• Cashews - 10-12
• Raisins - 12 - 14
• Cumin powder - 1 tea spoon
• Dry Mango powder - 2 tea spoon 
• Fresh coriander leaves - few springs
• Garam Masala powder - 1 table spoon 
• Oil - 2 table spoon
• salt - to taste   

Method :

Wash capsicums , slice it thinly from top and bottom . Remove seeds to make hollow. Wash potatoes and boil it . Peel and mash potatoes and keep aside . Peel, finely chop onion and ginger. Wash and finely chop coriander leaves. Grate paneer , grind cashews coarsely. Wash and pat dry raisins. Now mix potatoes,paneer, cashews, raisins, amchur powder, cumin powder, coriander leaves, garam masala powder and salt . Keep aside.

Heat oil in a pan add chopped onion, cook for 5 minutes add ginger and green chillies . Mix the potato mixture and cook for 2 minutes.  Pre heat oven  225 degree C . Stuff mixture in the capsicum, sprinkle cheese on it . Place it on the baking tray and bake at 225 degree C for 15 minutes, serve hot.

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Methi Matar Malai

Preparation Time : 15 minutes
Cooking Time : 20 minutes

Ingredients :

• makhana - 1 cup 
• matar (peas) - 1/2 cup 
• paneer (cottage cheese)- 200 gms.
• kasuri methi - 2 table spoon
• khus khus (poppy seeds)-2 table spoon 
• kaju (cashews) - 50 gms.
• elaichi (cardamom) - 5-6 
• lavang (cloves) - 5-6
• dalchini (cinamon) - 1 inch
• bay leafe - 1
• tomato puree - 1 table spoon 
• tomato ketchup - 1 tea spoon 
• ginger paste - 1/2 tea spoon 
• green chilly paste - 1/2 tea spoon
• malai (fresh cream) - 2 table spoon 
• cooking oil - 1 table spoon
• sugar - 1/4 spoon 
• salt to taste 

Method :

Cut paneer in small pieces and wash peas . Heat kadai put 1/2 tea spoon cooking oil and fry makhana on low heat for 5 minutes and keep aside . Grind elaichi,dalchini,lavang in 1/4 tea spoon sugar . Grind kaju and khus khus saperately with water and keep it aside , beat fresh cream.  Heat oil in a kadai or pan put bay leaf now pour khus khus paste, ginger paste, green chilly paste tomato puree, elaichi, lavang, dalchini powder, kasuri methi, peas makhana and tomato ketchup in it and cook for 2 minutes . Put paneer pieces in kadai and cook for 1 minute . Put 1/2 cup water salt and kaju paste, cream, cook for 2 minutes put it in a serving bowl and serve hot. 

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Cole Slaw Greek style

Ingredient
Salads
1 head of shredded cabbage or 6cups
1 cup of shredded carrot
1/2 cup of sliced radishes
1/4 cup chopped pickled hot red peppers
1/4 cup chopped sweet dill pickle
Dressing
1/4 cup mayonnaise
4 tablespoons white vinegar
1/4 cup lemon juice
3 tablespoons Greek honey
Salt and fresh cracked black pepper to taste
Mix everything together in a large bowl and refrigerate for at least one hour before using. Ad feta cheese at the end .
It can be use as delicious salad and can be stored for a week !!!

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Pizza Dip

Ingredients
Cream cheese - 8oz
Sour cream - 1/2 cup
chopped onion - 1/2 cup
Green pepper - 1/2 cup
Oregano leaves dry-1tea sp
Mozzerella Chesse - 1/2 cup
Pizza sauce - 1/2 cup
Mix all top six ingredients together except Mozerrella cheese and pizza sauce and put it in 9" Pie plate , preferably glass , and bake it for 20 minutes on 350 F . Take out pizza sauce and mozzerella cheese and mix well and bake for few minutes or till cheese is melted .
Serve dip with baked crispy bread or crackers !!!
Can be used as good snacks .

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Burnt Ginger Rice

Preparation Time : 15 minutes
Cooking Time : 30 minutes



Ingredients :

• rice - 1 cup
  
• onion - 1 medium size
• fresh coriander leaves - few springs (chopped )
  
• spring onion leaves - 1 table spoon (chopped )
• ginger - 4 one inches piece
  
• oil - 3 table spoon
  
• tomato sauce - 1/2 table spoon
  
• light soy sauce - 1 table spoon
  
• ajinomoto - 1/4 tea spoon
  
• salt - to taste
  
• vinegar - 1 table spoon
• 
  

Preparation :

Clean wash rice and soak it in 5-6 cups of water for an hour . Cook rice in boiling water drain and keep aside .
Peel and finely chop onion . Peel wash and thinly slice ginger . Wash coriander leaves and spring onion leaves and chop .
Heat oil in a pan or kadai stir fry ginger slices till it is brown . Keep some slices of fried ginger aside and finely chop the rest .
Reheat oil add chopped onion , fried ginger and stir fry . Add cooked rice , soy sauce , tomato sauce , ajinomoto and salt . Cook on high heat , stir continuously . Add chopped coriander leaves , spring onion leaves and vinegar . Garnish with fried ginger and serve hot .

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Lauki(Bottle Gourd) Ka Kheer

Preparation Time : 5 minutes
Cooking Time : 30 minutes


Ingredients :

• bottle gourd - 500 gms.
• milk - 1 1/2 liters
• sugar - 3 table spoon
  
• raisins - 1 table spoon
  
• cashews - 10 to 15
  
• almond - 5 to 10
• cardamom powder - 1/4 tea spoon

Preparation :

Chop cashews and almond . Peel bottle gourd wash and grate it . Put grated bottle gourd in a pan on low flame . Put milk in a sauce pan or pan to boil till it is 1/4 . Mix the bottle gourd sugar and cardamom powder in the milk and cook on low heat for another 10 minutes . Transfer the kheer in serving bowl garnish with raisins , almond , cashews and serve hot or cold as per taste .

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Baked Cauliflower (Whole)

Preparation Time : 3o minutes
Cooking Time : 30 minutes


Ingredients :

• cauliflower - 1 medium size
• cumin seed powder - 1 tea spoon
• turmeric powder - 1/2 tea spoon
  
• onion - 100 gms. ( chopped)
• tomato - 100 gms.(finely chopped)
  
• ginger paste - 1/2 tea spoon
• garlic paste - 1/2 tea spoon
  
• green chilly paste - 1/2 tea spoon
  
• garam masala powder - 1/2 tea spoon
• bay leaves - 2
  
• cooking oil - 2 table spoon
• salt - to taste
  
• cheese cube -1

Preparation :


Grate cheese and put aside . Heat 1 liter water in a pan and mix 1/2 tea spoon salt in it . Take only flower portion of the cauliflower and boil it in the water for 5 minutes drain water and keep cauliflower aside . Heat 1 table spoon oil in a kadai or pan put bay leaves when it turns golden brown add chopped onion . Cook chopped onion till it is golden brown on low heat . Now add chopped tomato garlic paste , ginger paste , green chilly paste and cook for 5 minutes . Mix cumin seed powder , turmeric powder , garam masala powder , salt and half cup water . Cook till oil separates the kadai . Now take the cauliflower and spread the whole mixture of masala and the grated cheese on top of it . Bake it in the oven for 10 -15 minutes on 200 degree temperature . Serve hot .

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