Easy recipes: March 2014

Monday, March 31, 2014

Date Rabri With paneer balls

for dates rabri
milk 250 ml
sugar 2-3 tbsp
dates crushed and made into a paste 2 tbsp

cook all together for 4-5 minutes
keep aside to serve with paneer balls

for stuffing
ghee 2 tsp
thin semia/ vermicelli 1/2 cup
water 2 cups
sugar 2 tbsp

fry semia in ghee, till light brown, add water and sugar, cook till dry, remove , keep aside

for covering
paneer crushed 2 cup
milk pdr. 1 tbsp
castor sugar 1 tsp
mix all well to form a dough
take some dough, flatten it, put some semia stuffing roll into ball, repeat with all in the same way
keep the balls in a plate or bowl, top with date rabri and serve with some fruits

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Papaya Smoothie

Ingredients

papaya cut 1 cup
curd 1 cup
honey 2-3 tbsp
ginger finely chopped 1 tbsp

blend all well, serve at once with a mint

Cream Almond Squares

Ingredients

paneer/ cottage cheese 1 cup
ghee/ clarified butter 2 tbsp
sugar 3-4 tbsp
almond powdered 2 tbsp

Method

heat ghee in a pan, add paneer fry stirring continuously for 2-3 minutes
add sugar, mix well, once sugar dissolves, add almond powder
keep stirring till it becomes one mass
spread on a greased plate, spread some chopped almonds on top, press down lightly
refrigerate till sets for about an hour
cut into squares and serve.

Apple tart

Ingredients
for caramel
sugar 1/4 cup
water little
heat to caramelize, add 1 tsp cinnamon pdr
apple slices cut thin 1/4 cup, add to the caramel, toss lightly
cool by spreading on a plate, each individual apple slice
once cool roll like a rose with each slice, to make a bigger rose, roll the 2nd slice over the first, keep aside to decorate

butterscotch caramel sauce 2 tbsp
walnuts chopped 2 tbsp
cinnamon pdr. a pinch, mix all 3
fill in tart shells, 1 tsp of the above mixture, top with apple flower, bake in a pre-heated oven at 180 deg. C for 5 minutes
brush with warm honey- sprinkle silver balls or chocolate chips and serve.

Cup cake with tutti-frutti

Ingredients

butter 250 gm
castor sugar 250 gm
eggs 5
all purpose flr./ maida 225 gm
baking pdr. 1 tsp
vanilla essence 1 tsp
milk 50 ml
tutti-frutti 3/4 cup

Method

in a big bowl, beat butter and sugar well till creamy
add egg one at a time, beating well after each addition
add flour, baking powder vanilla, beat well
add milk, mix well
grease cup cake moulds well, pour batter 3/4, top with tutti-frutti
bake in a pre-heated oven at 180 deg/ C for 20-30 minutes or till done.

Chocolate peanut butter marble slices

Ingredients
white chocolate 200 gm
peanut butter 1/4 cup
vanilla essence 1 tsp
milk chocolate melted little to pipe lines

Method
in a microwaveable safe bowl, put white chocolate, melt for 30 seconds to a minute
add peanut butter, vanilla mix well
pour in a mould with greased foil, tap it to leave it
pipe white chocolate line horizontally and vertically, give a light twirl to form a design
set in fridge for 1-2 hours
cut into pieces, this will last if not eaten for 15-20 days.

lemon loaf

Ingredients

all purpose flr./ maida 100 gm
soda bicarb 1 level tsp
baking pdr, 1 tbsp
butter 50 gm
castor sugar 50 gm
lime juice 1 tbsp
curd 1/2 cup
lemon peel 1 tsp
milk 3-4 tbsp

for topping
lemon juice 3 tbsp
sugar 5 tbsp
lemon rind 1 tsp

Method

sieve flour with soda bicarb and baking pdr.
in a small bowl, mix curd and lime juice
in a bigger bowl, beat butter and sugar well,add lemon peel, curd mixture, mix well
add flour, mix gently, add milk little by little as needed
grease well a loaf tin, spread butter paper, spread batter, even the batter by tapping the tin
bake in a pre-heated oven at 200 deg. C for 30-40 minutes or till done, i.e. when you insert the knife in the centre it comes out clean

topping
heat lime juice and sugar till sugar dissolves, add lemon rind

cool cake thoroughly, then spread the topping all over, wait till set, then cut the loaf and serve.

Mixed Fruit- Vegetable Raita

Ingredients

curd 1 cups
potato 1 big boiled, peeled and cut into small pieces
cucumber 1 small cut into small pieces
grapes chopped into halves 1/2 cup
pomegranate seeds 1 tbsp
pineapple cut into small pieces 1/4 cup
coriander leaves chopped 2 tsp
sugar 1/2 tsp
black salt 1/2 tsp
roasted jeera pdr. 2 tsp
chilli pdr. 1/2 tsp
cherry tomatoes 5-6 cut into halves for garnishing
salt to taste

Method
beat curd well
add potato, cucumber, fruits, seasonings, coriander leaves, mix well
chill well before serving
garnish with cherry tomatoes halves placed around the edges of the bowl

Bottle Gourd/ Ghia/Lauki Raita

Ingredients

bottle gourd chopped and boiled 1 cups
curd 1 cup
mustard seeds 1 tsp
green chillies 2 finely chopped
curry leaves few
coriander leaves finely chopped 2 tsp
roasted jeera pdr. 1/2 tsp
oil
salt to taste
hing little

Method
heat oil in a pan, add mustard seeds, when it crackles, add green chillies, curry leaves, hing.
saute for few seconds, add bottle gourd, saute for few minutes, add salt, mix well
mash lightly, remove, cool well
whisk curd well, mix with mashed gourd, sprinkle some chaat masala and chilli pdr.
serve chilled with parantha/ pulao

Potato Raita

Ingredients

curd 2 cups
potatoes boiled, peeled, cut into small pieces 1 cup
salt and pepper pdr. to taste
oil 1 tsp
mustard seeds/ jeera
hing little
coriander leaves chopped 2 tsp
green chillies finely cut 1 tsp ( optional)

Method
in a bowl, mix potatoes, seasoning, curd, coriander leaves
in a pan/ small kadai, heat oil, add mustard seeds/ jeera, once it crackles, add hing, green chillies, fry for few seconds
add over the curd mixture

this will go well with stuffed paranthas/ pulao/ biryani

When one has jaundice, this is normally given to eat with rice, but only with salt, no chillies, or pepper pdr. at that time.

Rosemary and raisin bread

Ingredients

dry yeast 1 tbsp
honey 1 tbsp
warm water 1 cup
whole wheat flour 1 cup
all purpose flour/ maida 2 cups
salt 1 tsp
few sprigs of rosemary
raisins 1/4 cup

Method

add water in a bowl, add yeast and honey, let it stand to prove
add flours, salt, raisins and rosemary, mix well
add more water if needed to make a smooth dough.
roll into a bowl, cover and keep to double in size
punch the dough, shape into a log
let it rise again , keep aside for an hour
pre-heat oven to 350 deg. F/ 180 deg. C
bake for 25 minutes or till the top is brown
turn around if not evenly browned, then bake for few more minutes
cool, completely, then cut into pieces, serve with tea/coffee.

Sunday, March 30, 2014

Healthier Toast Rolled in Oats

Ingredients:

glaze for banana and walnut

2 bananas, sliced

½ cup walnuts

1 tbsp brown sugar

½ tbsp butter

For toast

2 eggs

½ cup low-fat milk

2 slices, multigrain bread/ whole wheat bread

2 tsp vanilla essence

1 tsp cinnamon pdr.

½ cup rolled oats

1 tbsp sugar

1 tbsp brown sugar

1-2 tbsp butter

Method

slice the bananas, place in small bowl and combine with walnuts and brown sugar. Set aside.

In a separate wide bowl, mix milk , egg, vanilla, cinnamon and sugar.

Place the rolled oats in a plate for dipping the bread.

Heat your pan and melt butter.

Dip bread slices in milk and egg mixture, waiting for about 10-15 seconds and switching sides.

Next, place the bread in the rolled oats and place in pan.

Cook until golden brown.

In a separate pan, coat with melted butter and place banana and walnut mixture.

Cook for a couple minutes, until the brown sugar dissolves

Top the toast pieces with warm glaze.

Serve it at once.

Saturday, March 29, 2014

cracker peanut cookies

Ingredients
whole-wheat graham cracker squares 8 finely ground
raisins 1/4 cup
smooth natural peanut butter 1/4 cup
honey 2 tbsp +
unsweetened coconut 4 tsp

Method
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl.
Pat into cookies and press lightly in coconut

No-Bake Peanut Butter Bars

Ingredients
butter 1 tbsp
reduced-fat smooth peanut butter 1/3 cup
miniature marshmallows, lightly packed 2 cups
low-fat granola 1 cup
puffed rice cereal 1 cup
ground golden flaxseed 1/3 cup
cooking spray

Method
Coat a baking pan with cooking spray.
Put the butter, peanut butter, and marshmallows into a medium-sized microwave safe bowl and microwave on high for 30 seconds, or until mixture is just melted. Stir to blend.
Microwave again briefly if the mixture isn't melted or smooth.
Then stir in granola, puffed rice and flaxseed.
Spread the mixture in the prepared pan, flattening it evenly with a sheet of waxed paper. Let it cool completely before cutting into equal-sized bars.

Date delight

Ingredients
unsalted butter 1/4 cup
sugar 1 cup
dates deseeded 1 1/2 cups
vanilla essence 1 tsp
salt 1/8 tsp
toasted rice cereal 2 cups
coconut grated 1 cup
Method
Combine butter, sugar and dates in a large saucepan. Cook, stirring continuously, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
Add salt, vanilla, cereal and coconut, mix well .
When cool enough to handle, squeeze and roll the mixture into small balls.
Place on a wax paper-lined baking sheet.
Refrigerate until chilled.
This is rich in fibre, Vitamin E, iron.
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CHEESE TOAST

INGREDIENTS

breads toasted on one side well as needed

cheese grated 1 cup
thick white sauce 1 1/2 cup
onion finely chopped 2 tbsp
capsicum finely chopped 2 tbsp
green chillies finely chopped 2 tsp
butter 1 bsp
coriander leaves finely chopped 1 tbsp
salt and pepper pdr to taste
mix all the above ingredients well in a bowl
spread this mixture well on the toasted side of the bread
grill in an oven at 180 deg. C for 5 minutes
cut into strips and serve hot with sauce/ ketchup

SWEET KARANJI/ GUJIAS/ SOMASIS

INGREDIENTS

for stuffing

coconut pdr. 1 cup
nuts chopped fine 1/2 cup
ghee 1 tbsp
milk 1 cup
sugar 3 tbsp
cardamom pdr. 1/2 tsp

heat ghee in a pan,fry coconut and nuts till light brown
add milk, sugar, cook stirring continuously till dry
add cardamom pdr. and remove, cool

for covering
maida/ all purpose flr. 1cup
suji/semolina 2 tbsp
ghee 2 tbsp
salt wee bit
water as needed to make a dough with the above ingredients
oil/ ghee for frying

make small, thin puris with the dough, add enough filling in the centre, fold to form a semi-circle, put little water all around the edges to seal it well, then you can start turning little from the corner to the other corner to form a nice design, or use a somasi cutter to cut the edges to get a design
make all in the same way
heat oil, deep fry in medium hot oil till light brown in colour
drain, serve warm/ cold
this can be stored for few days

ps- those who want an easier way of making sweet karanji, can powder some pottukadalai/ fried dal which is normally used in making chutney, add castor sugar 1/4 cup for 1/2 cup dal or according to taste, you can add some grated copra/ i.e., dried coconut, finely chopped nuts and raisins, this also tastes good, last for more than a week easily.

EGG-LESS SEMOLINA CAKE

INGREDIENTS

butter 60 gm
condensed milk 80 ml
orange rind 1/2 tsp
maida/ all purpose flour 125 gm
baking pdr. 1 tsp
baking soda 1 tsp
semolina 40 gm
buttermilk 100 ml

Method
in a bowl mix butter and condensed milk, add orange rind, mix well
sieve together maida, baking pdr. and baking soda, add to the above ingredients
add semolina reserving little
add buttermilk, as needed to get the pouring cake consistency
pour into a greased baking tin, lined with butter paper
spread the remaining semolina on top
bake in a pre-heated oven at 150 deg. C for 30 minutes or when you insert a knife in the centre comes out clean,
dust with icing sugar and serve warm

Sweet litchi

Ingredients

hung curd 1 cup
castor sugar 1 tbsp
fresh cream 1/2 cup
litchi crush 3 tbsp

mix hung curd and sugar over a sieve, add fresh cream, litchi crush
either you can use this over fruits or add some water and ice cubes, drink it cold !

GREEN DIP

INGREDIENTS

coriander leaves 1 cup
mint/ pudina handful
green chillies 5-6 cut big
lime juice 1/2 tsp
jeera/ cumin 1 tsp
ivy gourd/ kovakkai/ kundru/ tindora 5-6 cut into pieces
salt to taste
water little

grind all to a smooth paste
this can be served with different varieties of kakras, bread, vegetable sticks

GOAN CURRY

INGREDIENTS

oil 1 tbsp
garlic finely chopped 1 tbsp ( optional)
onion finely chopped 2 tbsp
green chilli finely chopped 1 tbsp
capsicum finely chopped 4 tbsp
carrot, beans, cauliflower blanched 1/2 cup
red chilli paste 1 tsp
water/ vegetable stock 3/4 cup roughly
bay leaf 1+ cinnamon 1"+ cloves 4+ cardamom 3 powdered 1 tsp
cashew nuts chopped 1 tbsp
potatoes 2 big boiled and chopped small
grated coconut 1 tbsp
coconut milk 1/2 cup or fresh cream 2 tbsp
salt to taste
caspsicum, tomato thin strips for garnishing

Method

heat oil in a pan, add garlic, fry for a minute, add onion, green chillies, fry for 2 minutes, add capsicum, blanched vegetables, fry for 2 minutes
add water 1/2 cup, red chilli paste, the powdered masala, cashew nuts, mix well, let it boil well
add potatoes, coconut, boil well adding salt to taste
to thicken you may add cream/ coconut milk last, remove, garnish with thin strips of capsicum and tomatoes and serve hot with rice/ roti/ bread.

CREAMY PANEER/ COTTAGE CHEESE FRITTERS

INGREDIENTS

to marinate
paneer/ cottage cheese 100 gm cut into thin long slices
lime juice 2 tbsp
salt to taste
chilli pdr. 1 tsp
oil 1 tbsp
roasted jeera/ cumin pdr. 1 tsp

mix all ingredients except paneer well, then add paneer, toss lightly to coat it, keep it aside for 30 minutes

for batter
maida 1 cup
salt to taste
cheese grated 50 gm
green chilli paste 1-2 tsp
tomato ketchup 2 tsp
baking pdr. a pinch
milk as needed to make a little thick batter
mix flour, salt, baking pdr. well, add green chilli paste, ketchup, cheese, mix well, slowly add milk to make a thick batter

fine suji/rava or bread crumbs to coat 1/2 cup
oil to fry

to make fritters, dip the marinated paneer in the batter, coat it well, roll in suji/ bread crumbs so that it is well coated, deep fry in hot oil till light brown
drain well, serve with sauce/ ketchup of your choice.

custard banana delight

Ingredients
for custard
milk 80 ml
custard pdr. 2 tsp
castor sugar 2 tbsp
butter 1 tsp ( optional)
heat milk in a pan, add custard pdr with little milk, mix well, once the milk is hot, add the custard mixture, sugar, boil, once it starts to thicken, remove, cool

For Caramelize banana
butter 1 tbsp
brown sugar 2 tbsp
1 big hard banana, cut into thick pieces
fresh cream 2 tbsp
heat butter in a pan, add brown sugar, once it begins to caramelize, add cream, mix well, add the bananas, toss gently for the mixture to coat the bananas completely, remove and cool

to assemble
put half of the custard in a bowl, add 60 gm whipped cream, cut and fold to mix it gently
put the mixture in a piping bag with a star nozzle
take a round small dish, put little custard, roll well to cover its bottom completely, pipe the cream all around leaving the centre hollow till the rim, put the bananas in the centre, put some cream on top, sprinkle some chopped nuts, serve OR
you can serve in a glass, by putting some caramelized bananas down, then pipe some cream on it, then some more bananas on top, little blob of cream on it, sprinkle some nuts and serve.

FRUIT CRUNCH

INGREDIENTS

for biscuit base

icing sugar 30 gm
butter 40 gm
maida/ all purpose flr. 50 gm
vanilla essence 1/4 tsp

first beat icing sugar and butter well, then add the flour, mix well, add essence, form a dough, roll the dough into a big circle, with a big round cutter, roughly 4" diameter, cut into rounds, then poke these circles well all over with a fork, so it bakes into a crunchy biscuit
bake in pre-heated oven at 150 deg. C for 12- 15 minutes
cut fruits of your choice- papaya, mango, green/ black grapes, kiwi, oranges into small pieces
pipe cream all around the biscuit edge, in the centre, pipe chocolate, decorate with fruits in colourful combination on top of the cream, you can glaze the fruits, chill for 30 minutes and serve.

GREEN MOONG DAL-POTATO STUFFED GUJIA/ SOMASI

INGREDIENTS
for stuffing
ghee 1 tbsp
jeera 1/2 tsp
green moong dal cooked 1 cup( without much water)
coconut grated `cup
potato boiled and mashed 1/2 cup
salt to taste
sugar 1 tsp
chaat masala 1/2 tsp
coriander leaves 2 tbsp
lime juice 1 tsp
chilli pdr to taste

in a pan, heat ghee, add jeera, once it browns, add moong dal, coconut, potato, and other masalas except lime juice, cook till dry, remove, add lime juice, cool

for covering
maida 1 cup
suji 1 tbsp
salt little
ghee 2 tbsp
water as needed
mix all the ingredients, except well, then add enough water to make a soft dough, keep it covered for 30 minutes
roll dough into small puris, keep enough filling towards one side, fold into semi-circle, seal the edges by folding the corner little by little till the end, or before you fold, apply water all around the puri, seal well, then you can cut with somasi cutter, make all in the same way
heat oil, deep fry the gujias till light brown on both sides, drain well
serve hot with sweet and green chutneys

Friday, March 28, 2014

STUFFED IDLIS

INGREDIENTS

idli batter as needed

for stuffing
oil 2 tbsp
mustard seeds 1/2 tsp
urad dal 1 tsp
chana dal 1 tsp
curry leaves few chopped
hing little
green chilli 1 finely chopped
ginger 1 tsp finely chopped
onion 1/2 cup
potatoes 3 boiled and mashed
salt to taste
water 1-2 tsp

in a pan, heat oil, add mustard seeds, once it crackles, add the dals, once they're golden, add curry leaves, ginger, chilli, hing, fry for a minute
add onion, fry till pink, add mashed potatoes, salt, water, cook, mashing well all together, add some chopped coriander leaves

for chutney
roasted peanuts 3 tbsp
green chillies 3-4
ginger-garlic paste 1 tsp ( those who want to avoid garlic, just use ginger only)
tomatoes 1/2 cup
grind all coarse, without adding any water

for assembling
heat water in a cooker/ steamer
grease idli moulds or a plate those who don't have idli moulds
pour 1 tbsp of batter spread some chutney, then put some stuffing, wee bit of chutney, then another tbsp of batter, do all in the same way
steam for 10-12 minutes on medium flame
cool, remove, cut into half and serve with the prepared chutney of needed

Pizza puff !

Ingredients

for covering
maida/ all purpose flr. 1 cup
salt little
sugar 1 1/2 tsp
baking soda a pinch
butter 1/3 cup
milk for making dough

mix flour, baking soda, salt, sugar well, add butter, mix well, till it resembles crumbs, add milk little by little to make a soft dough, cover and keep aside for a couple of hours

for filling
oil 2 tsp
capsicum 1 chopped fine
corn boiled 1/2 cup
cheese grated 1/2 cup or more
onion l finely chopped
tomato 1 finely chopped
oregano 1 tsp
salt & chilli flakes to taste

in a pan, heat oil, add onion fry till pink, add tomatoes, corn, capsicum, fry for 2 minutes, add salt, chilli flakes, oregano, mix well, remove, keep aside to cool

for assembling
roll dough into small rotis, spread some pizza sauce in each, put enough filling, top with grated cheese, fold into half to form a semi-circle, press the edges well
heat an oven to 200 deg. C, brush each puff with little butter on both sides, place on a greased plate, bake at 180 deg. for 10-12 minutes, if need be, turn over once. remove when golden on both sides.
cut into halves, serve hot.

GOAN STYLE CASHEW NUT-COCONUT VEGES

INGREDIENTS

oil 1 tbsp
jeera and coriander seeds 1 tsp each
fry these 2 well, cool slightly, add 1/2 cup brown onion, garlic pearls 3, 1/2 cup roasted coconut and some water to a fine paste, keep aside

for vege
oil 1 tsp
mustard seeds 1/2 tsp
hing little
curry leaves few
onion chopped 1/4 cup
coconut water 1 cup
chilli pdr 1 tsp
garam masala pdr 1 tbsp
tamarind paste 1 tsp
gur/ jaggery 1 tbsp
tender coconut cut long 1/2 cup
cashew nuts soaked 1/2 cup
water little
coriander leaves 1 tbsp chopped
salt to taste
boiled peas 1/4 cup

METHOD
heat oil in a pan, add mustard seeds, once it crackles, add hing, curry leaves, fry for few seconds, add onion fry till light pink
add ground paste, coconut water, chilli pdr., garam masala, tamarind paste, gur, tender coconut. cook for 7-8 minutes, add soaked cashews, add little water, boil for 3-4 minutes, add dhania, cooked peas, let it boil for another 2-3 minutes well
remove, serve hot with rice/ roti/ bread

SEMIA IDLI

INGREDIENTS

oil 1 tbsp
mustard seeds 1/2 tsp
urad dal 1 tsp
cashew nuts 1 tbsp chopped
suji 1/2 cup
semia 1/2 cup
green chilli paste 1 tsp
ginger 1 tsp finely chopped
peas and corn boiled 2 tbsp each
salt to taste
Eno fruit salt 1 tsp
curd 1/2 cup
water as needed

Method
in a pan, heat oil, fry mustard seeds, once it crackles, add urad dal, cashews fry till they turn light brown, fry suji and semia till light brown, i.e. for 3-4 minutes, stirring continuously
remove, cool well
add ginger, chilli paste, salt, curd, mix well, add peas and corn, mix, add water if needed to get the right consistency
keep a steamer/ cooker with water, let the water boil
grease the idli plates, incase some don't have idli plates, no worry, just grease a plate well, which will fit inside the steamer/ cooker
add Eno fruit salt, mix well, pour into idli plates/ plate, steam for 7-8 minutes
cool, remove, serve hot with chutney and sambar

POTATO VINDALU

INGREDIENTS

to grind
fry in 1 tsp oil, coriander seeds and jeera 1 tbsp each
add red chillies 2, fried onion 1/2 cup, ginger-garlic paste and chilli pdr 1 tsp each, grind with little water to a smooth paste, remove in a bowl, add water in the mixie, keep it for cooking

for vindalu
onion 1 cup cut long
small potatoes 200 gm lightly fried
water 1/2 cup
vinegar 1 tsp
salt to taste
coriander leaves 1 tbsp
oil 1 tbsp

heat oil in a pan, add onion, fry till pink, add the ground paste, water of the paste and if needed some more to make 1/2 cup, add the fried potatoes, vinegar, salt, cook covered on low flame for 5-7 minutes, till the masalas get absorbed in the potatoes
remove, garnish with dhania and serve hot with roti, rice/ bread.

GHIAR, A TYPICAL RAJASTHANI SWEET

INGREDIENTS

for sugar syrup
sugar 1 1/2 cup
water 1 cup
make one string syrup, keep it warm, adding whole cardamoms opened when you cook to get the flavour, you can add some saffron to get the rich colour too

for batter
maida 1/2 kg
curd 1 cup
water 2 cups
mix all well without any lumps, keep aside covered for 2 hours
then add besan 2 tbsp, 4 tbsp maida, kesar pdr. 1/4 tsp mix well
heat oil/ ghee in a kadai, to get the typical shape, you've to use your hands, keep a round rim, dip your hand in that batter, keep moving around within the rim, up and down then draw line horizontal and vertical, remove the rim, cook till it is crisp and golden on both sides, drain well, dip in syrup on both sides, remove, make all in the same way OR
in case, you don't want to use your hands, you can put them in a thick sev mould & make design.

after all who is bothered about the shape, but taste should be good, isn't it ?!

this taste somewhat like jalebi and sweet sev.

egg-less cheese omelette

Ingredients

besan 150 gm
salt and chilli pdr to taste
haldi 1/2 tsp
tomatoes, onion, capscium all finely chopped 2 tbsp each ( you can add broccoli, zucchini, also)
water as needed to make batter
cheese grated 3-4 tbsp
oil to cook

method
in a bowl, add besan, the dry spices, mix well, add the veges, mix well, add water to make a thick batter
heat a tava, smear some oil on it, spread the batter, put some oil all around, once the bottom gets brown, turn over, put some grated cheese, on it, cover the tava, keep on low flame till cheese melts and bottom also browns
serve hot with ketchup/ chutney

TIP TO THICKEN HALWA

At times when we make suji/ semia or any halwa, you find the consistency thin, don't worry, add some well powdered rusk biscuit, keep stirring, it will not only thicken, also give a nice brown colour to the halwa !

Monday, March 31, 2014

Sunday, March 30, 2014

Saturday, March 29, 2014

Friday, March 28, 2014

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