quick frappe.....

An easy cold coffee frappe

Recipe Ingredients

• Instant coffee powder- 2 tsp                                   
• Sugar- 4 tsp
• water-1\4 cup
• Chilled milk-1 cup
• Ice cubes-few                                                    

Recipe Preparation

1. In a mixer/blender first add coffee powder & sugar.Add in water and blend for few seconds.
2. Then add ice cubes & chilled milk,whip it for few more seconds
3. That's it your frappe is ready.

paan shots

A refreshing spritzer that mimics the flavour of the Indian ‘Meetha pan’

Recipe Ingredients

• 4-5 young Betel leaves torn into pieces                                     

• 1 tsp Fennel seeds
• 2-3 polo ring (mints) crushed
• 2 tbsp Rose syrup
• 3-4 tbsp fresh pomegranate juice
• 4-5 tsp fresh Lime juice
• 2 1/2 -3 cups saprkling water ( or substitute half of it with white wine)
• 8-10 crushed Ice cubes
• fresh Rose petals, Lemon wedges and caster sugar for garnishing

Recipe Preparation

1. Rub a lemon wedge around the rim of 2 tall glasses.
2. Turn the glasses upside down & dip their rim in caster sugar.
3. Invert and add the torn Betel leaves, crushed polo ring and Fennel seeds.
4. Use a muddler to lightly crush and mix everything.
5. Add the Rose syrup,Pomegranate juice & Lime juice (you may adjust quantities to your taste)
6. Add the crushed ice cubes to the glass and pour sparkling water (and wine if using) over it.
7. Garnish with fresh rose petals and serve immediately.

Nutri Bites

Whenever you feel hungry in the evening, you can not opt for a heavy snack or heavy meal, so this is best option for your choti - choti - bhukh Bye-Bye!!These chunks are not even luscious but they are total healthy choice for your evening hunger!! Iam sure you gonna like this!!

Recipe Ingredients

• Soya mini chunks - 1 cup (20 -25 pieces)(boil it first in hot water for 10-15 minutes by adding 1 tsp salt and then strain it Do not squeeze it more otherwise it will be very dry)
• Cornflour powder - 2 tsp                                        
• Oil for frying


• Green capsicum - 1 whole piece(thin julienne)
• Onions - 2 medium sized (finely chopped)
• Garlic cloves - 6 to 7 cloves (finely chopped)
• Soya Sauce - 1 tbsp
• Vinegar - 2 tbsp
• Tomato ketchup - 2 tbsp
• salt as per taste
• Red chili powder - 1 tspFresh coriander for garnishing

Recipe Preparation

1. Firstly put the boiled  soya chunks in a bowl and add cornflour and mix it well.
2. Take a wok add oil ,heat it.Add soya nuggets in the oil in small batches.
3. Now take them out.
4. In the same wok add onions and garlic in it.Stir them for 2 minutes not more than that.
5. Add capsicum,Soya sauce,ketchup,salt,chili powder,vinegar and give a quick stir.
6. Then lastly add soya chunks in it.Mix it well.
7. Start the plating by sprinkling fresh coriander.Enjoy!!

Khichdi Balls

This is a khichdi recipe with a twist. People on diet can have now a treat of their own. Khichdi mixed with fresh vegetables and here is ready the Khichdi Shots. Kids who do not like khichdi will have this snack with full of excitement.

Recipe Ingredients

• Rice- 1/2 glass
• Chana Dal - 1/2 glass                                           
• Onions- 2
• Tomato- 1
• Capsicum- 1
• Green Chillies - 2
• Jeera - 10 gms
• Salt to taste
• Red chilli powder - 1/2 tbsp
• Turmeric powder - optional

Recipe Preparation

1. Prepare the khichdi using rice and chana dal as usual (with tadka ).
2. Once cooked, let it cool down for 30 minutes ( I have used left over khichdi of last nite).
3. Add 1 onion, green chillies and capsicum in it.
4. Then add salt and chilli powder and then the khichdi into it.
5. In the meantime preheat the air fryer.
6. Make little balls / shots of khichdi and fry in the air fryer for 10-12 minutes at 180 degrees temperature.
7. Serve hot with tomato ketchup.

Coconut Banoffiee

It is the fusion of baboffiee made by coconut cream and coconut toffiee. It is good for health. Banana and coconut cream is tastiest together

Recipe  Ingredients

• One fresh coconut (fine grated)
• 1/2 cup mawa                                                            
• 1 big spoon sugar
• 1 tbs spoon icing sugar
• One pack digestive biscuits
• One pack coconut cream
• 2 big banana
• One spoon pure ghee
• One chocolate for garnishing
• 50 g butter
• Ice

Recipe Preparation

1. Crush the digestive biscuits and mixed with butter. Now set in a cake mould. Keep it in freezer for 20 min.
2. Heat a wok and roast grated coconut with pure ghee. If coconut is moisture free than add sugar , mawa and roast for 2 min.
3. Now take biscuits cake mould from freezer than set coconut mixture on top of it in round.
4. Cut banana in big size and spread on top of coconut n biscuits cake. Freeze it for next step.
5. In big bowl, take ice and other small bowl put on top it and whipped the coconut cream. When cream is whipped, spread it on banoffiee. Keep 2 hours in freez for chilling.
6. Garnish with coconut chips, banana and lots of chocolate.
7. Serve chill...

My Tip: You can take marie gold biscuits also.

paneer kulcha tikka

Soft butter toasted kulchas stuffed with paneer gravy served along with spicy green chutney which makes it a perfect finger food....

Recipe Ingredients

• 2 kulchas                                                   
• 200 grams paneer
• 1 onion finely chopped
• 2 tomatoes finely chopped
• 1 tbsp ginger garlic paste
• 2-3 green chillies slit lengthwise
• 1 tsp Coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp cream
• Salt to taste
• 1,bay leaf
• 1/4 glass of milk
• Oil for frying paneer
• Onion rings

Recipe Preparation

1. Heat oil in a pan add bay leaf, chopped onions cook the onions for few minutes then add ginger-garlic paste cook for another 2-3 minutes. Add green chilly along with finely chopped tomatoes let the tomatoes cook nicely. Add rest of the spices coriander powder, garam masala, red chilli powder, turmeric powder, salt mix everything well and cook till the mixture leaves oil from the sides. Now add 1/2 cup of grated paneer and cut the rest of the paneer in small cubes and fry the paneer pieces till golden brown. Add the fried paneer pieces in the mixture. To give little gravy to the mixture add milk in place of water it will give a rich texture to the gravy and enhance the taste also. At last add cream and finely chopped coriander leaves mix itwell.
2. Take a nonstick tawa spread little butter on it and cook the kulchas till slightly brown in colour from both the sides. Stuff the paneer mixture along with onion rings in the kulchas and cut it in half. Follow the same process for making rest of the kulchas. Serve them hot with green chutney.!!

hash brown potatoes

• A very easy and tasty Hash brown recipe.You can also add some onion,herbs,etc to it.Experiment yourself!!!!All be generous on the amount of oil when you cook the hash brown ,oil makes it crispier. 

•  

Par Boiled Potatoes - 3 t o 4 medium sizedPar Boiled Potatoes - 3 t o 4 medium sized

• RECIPE INGREDIENTS

• par bolied potatoes-3 to 4 medium sized
•  cornflour powder - 2 to 3 tsp for binding
• salt as per taste
• Pepper powder (optional)
• Oil for frying

• Recipe Preparation

  
  1. Take the potatoes and peel them.
  2. Now take a grater and grate it in a thick form(not too thin)
  3. Now take a bowl add the potatoes in a bowl ,add salt and pepper powder in it.
  4. Now take the cornflour powder and mix it properly
  5. Add 1/2 tsp of water if needed.
  6. Now take a butter paper and put the mixture on it.
  7. Take another butter paper cover the mixture and with the help of a roller roll the mix.(do it very gently)
  8. The potatoes mix should be not too thin , it should be 1 inch thick.    
  9. Now keep this mixture in fridge for 3 to 4 hours.
  10. After 4 hours take it out.
  11. Take a wok add oil let it get heat.
  12. Uncover the butter paper and cut the potato mix with the help of knife into your desired shape.I have chosen a triangle shape.
  13. Now deep fry the pieces one by one.
  14. Flip their sides.
  15. When they will start turning golden and crispy means they are ready.
  16. Keep them on an absorbent paper.Serve it with your favorite dip or ketchup.

chocolate chip ice cream

These frozen treats are so simple to make...and so incredibly delicious....that they will make you rethink when you go to any ice ream parlour...... :) 

Recipe Ingredients

• 1/2 cup - unsweetened milk powder       
• 1/2 cup - sugar granulated


• 1/4 cup - brown sugar firmly packed                                   
• 3/4 cup - full cream milk
• 1 cup - heavy cream
• 1 teaspoon - vanilla extract
• A pinch of salt
• 2 tablespoon - choco-chips 

• Recipe Preparation

  1. Whisk together milk powder and both sugars till combined well. Add milk to the cocoa mixture and again mix well for about 2-3 minutes by hand or 30 secs by hand-held mixer.
  2. Add in cream, vanilla extract and salt. Mix till well combined. Pour this mixture into your mixer jar and churn it for 10-15 minutes. The resulting mixture should resemble like a soft serve ice-cream.
  3. Transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing.
  4. After 3-4 hours, remove from freezer and thaw for about a minute or two and then again churn the ice-cream. Pour it back into the container and freeze again.
  5. Repeat this after another 3-4 hours. Pour the mixture into the container and mix-in chocolate chips. Allow it to set finally overnight. Serve chilled.
  My Tip: Use cream with at least 35% fat content to give firmer and richer ice-cream. Add chocolate chips in the end when you have finished repeated churning process and are ready to allow it to set for the final time. Repeated churning allows to remove any ice-crystals, leaving a smooth and perfect ice-cream.

Matara chaat recipe

Tantalizingly tasty,spicy,tangy,super quick and easy to make.Packed with all these qualities,it is a strret side favouritein North India.When I was very young  I never liked eating dals and veggies .That time there used to be a street hawker selling this chaat very near to my house. I used to get it and enjoy with chapati. Sometimes my mom also used to make this  chaat.  My kids also same and they like this chaat  so much when ever I make.Matar chaat is very famous in Uttar Pradesh in India.There are two types of matar white and green.Chickpeas(kabuli chana) can also be used for making chaat. Soon I will share it.My kids eat this chaat with bread.

Recipe Ingredients                                 

• 2 cups – Dried white peas
• 1 large – Potato
• 2 nos – Medium sized Onions
• 1 large – Tomato, chopped
• 1 tsp – Ginger, finely chopped / paste
• 1 tsp – Red chilli powder
• 1/2 tsp – Cumin powder
• 1 tsp – Cumin seeds
• 1 tbsp – Oil
• Salt as required
• Fresh coriander, green n red chillies, lemon wedges

• Recipe Preparation

  1. Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.
  2. Boil potatoes until 80% cooked, peel the skin and dice them.
  3. Make paste of 1 onion, and chop the other one finely.
  4. Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.
  5. In the same pan add 1 tbsp oil, add cumin seeds once that’s roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.
  6. Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.
  7. In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!
  8. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  9. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  10. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  11. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  12. Bhaja Masala: 2 tsp Cumin seeds, 2 tsp Coriander seeds, 3 Cardamom, 5 Cloves, 5 Dry Red chilli, 1 Bay leaf. Roast all, cool it and then grind to fine powder.

Appe pan pizza recipe

Small sized pizza made with brown bread and veggies....the more interesting part of this recipe is that ..it it made in an appe pan.....
These appe pan pizza were an invention out of necessity.As there was no electricity and kids were adamant to have the mini bites as the evening snack so appe pan was a boon to me.
They were gobbled up by the kids very soon...  it makes for great finger food..so make these appe pizza and enjoy...

Recipe Ingredients                                    

• Brown Bread : 8 slices
• Tomato Ketchup : 2 tbsp
• Thinly Sliced Onion : 1 Medium
• Thinly Sliced Capsicum : 1 Medium
• Finely Chopped Tomato : 1 Small
• Mushroom, Olives : Optional
• Garlic : 3 cloves minced
• Chopped Chilly : 1                                                        
• Amul Cheese Cube : 1 Grated
• Black Pepper : 1/4 tsp
• salt as per taste
• oil
• Dried herbs oregano, rosemary : Optional

• Recipe Preparation

  
  1. Heat non - stick pan. Add 1 tbsp Oil. Then add garlic & green chilly. Saute for 30 seconds till the raw smell of garlic goes.
  2. Add in the vegetables & saute for 3-4 minutes. Remove in a plate to cool.
  3. Cut small circles of bread to make the pizza base.          
  4. Heat Appe Pan. Add a drop of Oil in every cavity.
  5. Adjust the bread round pieces in Appe Pan Cavities. Brush Tomato ketchup, then fill the bread cavities with the sauted veggies.
  6. Top it with grated cheese & cover the Appe Pan with a lid.
  7. Now keep the Appe Pan on Low flame for 2 minutes, the cheese starts melting.
  8. Once the bread is brown & crisp from bottom switch off the gas.
  9. Remove the mini pizza in plate. You make spinkle little tomato ketchup to enhance the taste.
  My Tip: Serve Hot. The mini pizza ia crisp at base when served hot !