Thursday, August 30, 2012

Lemon Jal jeera

This one is very easy and healthy drink .i learn it from my hubby .when you want to change the taste and get rid of summer thrist then try this jal jeera . 
Mixer of cilantro and mint make it slightly diffrent from other drinks.

  • 1 cup cliantro(dhaniya patta)
  • 1/2 cup Mint(podina)
  • 2Tbsp Jal jeera masala
  • 2 Big Lemon.
  • 2Tsp sugar
  • Black salt
  • water as nedded
  • few ice cubes
In the blender,Add cliantro ,mint,lemon juice ,jal jeera masala,sugar,salt and  grind it well to make smooth paste . keep aside.
Take 2 glass of  water add 2 table spoon  paste and  mix well with spoon.
Add ice cubes and serve it in glass.
Tips- you can refrigerate this paste and make the drinks whenever u want.
i used mdh jal jeera powder in it.

Wednesday, August 29, 2012

Asian Vegetable Pasta

one of my family  Favorited food.  Pasta is a type of noodle and is a staple food of traditional Italian cuisine. Mixer of vegetable and sauce make it slightly different. i made it with  some Asian touch.

  • 1 cup Pasta
  • 1 cup cabbage(Chopped)
  • 1/2 Green Capsicum(Chopped)
  • 1 onion sliced
  • 1/2 cup Peas and Corn ,Beans(frozen)
  • 1 Tsp Black papper powder
  • 1/2  Tsp Dried Basil
  • 1 Tbsp Chili Garlic sauce
  • 1 Tsp vinegar
  • 2 Tbsp Pasta sauce
  • 2 Tbsp olive oil
Method: In a pan Add 3 cup of water 1tsp oil and start to boil, when water come to boil add pasta in it.
it will take 10-15 minutes to cook. Seive pasta and drain water. keep aside.
Cut all the vegetable, cabbage,capsicaum,onion and keep aside
 Heat oil in pan add all vegetable and fry for 2-3 minutes .
 Add chili Garlic sauce and fry 30 seconds. 
Add  Boiled pasta and pasta sauce black paper powder  and fold it well so sauce can go all parts of pasta.
 serve hot and enjoy it you can eat it with tea also.

Tips :1) when boil the pasta add some oil so pasta never be sticky.
2) you can boil pasta in pressure cooker .cook only  one whistle . iit will save time and gas both :)
 3)i used chili gralic sauce bcoz i like spicey. it is optional u can only use pasta sauce.

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

Sending to: "Favorite Recipes Event: Pasta or Noodle Dishes" @ Zesty South Indian Kitchen.

Linking this to Radhika,s event lets-cook-18-starters-appetizers.html


Monday, August 27, 2012

Pav Bhaji

Pav Bhaji (Marathi: पाव भाजी) is a fast food dish that originated in Marathi cuisine. It is native to Maharashtra and is popular in most metropolitan areas in India, especially in those of central and western Indian states such as Gujarat.Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion and a dash of lemon and baked pav. The pav is usually buttered on all sides. (by wikki) I like it most one of my favourite food. i made it according to my taste .

  • 4 Potao (Boiled &  roughly mashed)
  • 1/2 cup Chopped carrots
  • 1/2 cup Bottle gourd(optional)
  • 1/2 cup Cabbage (Finely
  • 1/2 cup cauliflower, finely chopped
  • 1/2 cup peas
  • 2 Onion (Finely chopped)
  • 2 Tomato (Finely chopped)
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Pav Bhaji masala(Mdh  Pav Bhaji )
  • 1/4 cup chopped clinatro
  • 2 Green chili
  • 3 Tbsp Butter
  • salt to taste
  1. In a Pressure cooker add 1 cup of water . peel the potato and cut in to two pieces , add all the vegetable and cook untill 2 whistle and swtich off the heat . cook it in steam for 5 mintes.Keep aside all the Boil Vegetable.
  2. Heat the oil in a wok over medium heat. Saute  green chile for 30 seconds, then stir in onions . Cook until onions are brown.
  3. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala.
  4. Add 2 Tablespoon butter , Cover and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
  5. Toast Pav with butter .
  6. Serve  garnished with chopped onion, green chile and cilantro.               

Note: Do not Boil the peas with all vegetable . Add bloiled peas at last before 2-3 minutes ago when Bhaji cooked  ,otherwise peas will be mashed with all vegetable and taste will go .
Linking to Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction
Linking this to Radhika,s event lets-cook-18-starters-appetizers.html


Dum Aloo recipe

In India Dum aloo is very famous recipes and people made it in diffrent ways according to their taste . i am making punjabi style dum aloo. it is very rich in flavour and tasty curry.

  • 6 small Potato(partially blolied)
  • Oil for fry the Potato
For Gravy
  • 2 Big Tomato (Finely chopeed)
  • 2 Onion(Paste grind in the blender)
  • 1cup yogrut(curd)
  • 1Tbsp Besan\GramFlour (optional)
  • 1 Tsp cumin seeds
  • 1Tbs coriender powder
  • 1 Tsp Garam masala powder
  • 1 Tsp Red Chili powder
  • 1 Tsp Ginger Garlic paste
  • Cilantro leaves for Granshing(Finely chopped)
  • 2 Tbsp clarified butter or ghee
  • salt to taste
  1. In a pot or pressure cooker  praboiled the potato (cook partially).Peel and prick all over with fork and shallow fry. Keep aside.
  2. In pan heat oil on medium heat and put cumin seeds in it .
  3. when cumin seeds sizzle , Add onion paste, and saute it until onion truns brown.
  4.  Add tomato,ginger garlic paste ,coriender powder,red chili powder,grama masala ,salt  and saute this paste until it leaves the oil . continuous stirring is required.
  5.  Add  yougrt and fry for 1 minutes .
  6. Add 1/2 cup water when it comes to boil add Potato and cover the pan .
  7. Cook covered for 5- 6 minutes. Granish with chopped cilantro.
  8. Serve hot with rice, roti ,Naan.

Tips : if u want it more delicious then you can  add cashew paste in it ,after the tomato cooked



Thursday, August 16, 2012

Mawa Gujiya

This mawa Gujia i learnt it from my mom .i am seeing from my childhood. my mom is use to make mawa gujiya occasionally.
Now i tried it and it made perfectly  .The only fear which i had to made the  Gujia's that Gujiya should not split, that's why i did the sealing of gujiya very carefully ,and i did it very well. i fried them perfectly without split a single Gunjia . we called it soft pastry also so enjoy it , with aromatic dry fruits mixer.

For the outer lyaer/covering

For 20  Gujiya
  • 1 and 1/2 cup all purpose Flour (maida)
  • 1 Tbsp Semolina (sooji)
  • 2 Tbsp Clarified butter ( ghee)
  • 1/3 cup water
For stuffing

  •  200 gm thickened milk (mawa)
  • 1 cup sugar
  • 1 Tsp semolina(sooji)
  • 10-12 almond(cut in to small  pieces badam)
  • 20 raisins(Kismish)
  • 1/2 cup coconut (shreded)
  • clarified butter (ghee) for frying
  • 1/2 cup sugar
  • 1/4 Water
  • 2 tablespoons sliced almonds and pistachios

 Prepration for outer layer or curst  :
  •  Mix flour, sooji, and oil in a bowl.

  •  Make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft.
  •   Cover the dough .
  •   Keep it aside
Filling or stuffing  :

  1. In a pan fry the semolina with 1 tbsp ghee(clarified butter), when it turn golden brown take it in a bowl and keep aside;
  2. In the same pan fry mawa till golden brown.
  3. Tranfer in the plate and let it cool.
  4. once  mawa gets cool then Add semolina(sooji) ,sugar,raisins ,pistacho,cocnut .in it and mix well .Now your mixer is ready for filling.

Making the Gujias:
1.In a small bowl ,Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
2 .Knead the dough again for a minute.
3 Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
4. Roll each ball into about 4-inch .

5.Dip your finger in the flour paste and spread it around the rim of the rolled dough, 
6.Take  the 1 tablespoon portion of the filling and place  on one side of the circle

 7.Now press the edges together with your fingers. Make sure the edges are completely sealed
otherwise they will open while frying and oil will get in and filling will come out.

  Continue filling the rest of the gujia in the same manner.

Heat about 1-1/2 inches of oil in a frying pan on medium heat.
Place the gujia in the frying pan few at a time.
After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides.
When they are done cooking, lift them out of the oil with a slotted spoon.
Optional : if u want to make witout coating then you can  make . it is optional but it increase the taste of gujiya.
  1. Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
  2. Dip the gujias into the syrup making sure they are coated with syrup all around.
  3. Place the gujias on a wire rack to allow the extra syrup drain.
  4. Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
  5. Gujias will be dry in an hour.
  6. Gujia can be stored in airtight container up to a month..
  1.   Keep in mind mix sugar in mawa when mawa gets cool.
  2.   Seal the gujiya very carefully otherwise they will split and stuffing will come outside.
  3.  Don’t fry on high heat; the gujia crust will be too soft and not crispy.

  4. Linking to Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction
    Linking this to Radhika,s event lets-cook-18-starters-appetizers.html

strawberry Banana Smoothie

For 2 people

  • 2 Banana
  • 10-12 strawberry
  • 3 Tbsp sugar or honey
  • 2 cup milk
  • few ice cubes
For Dressing
1 stwawberry (cut from between)


Peal the Banana and wash the strawberry
Mix all the ingredients in the blender and blend until it get smooth.
Pour in to the glasses .Dressing with the strawberry ,
enjoy the drink!!


One of  my favourite recipe and very famous in north india. Generally we use to it make it in our home in day to day life But this recipes takes time so most of us  makes it ocassanllly have sweet miky taste in it. In india some people called it Milk cake also .so enjoy this Milk cake .

  • 8 cups or 2 quart milk
  • 1/2 cup sugar
  • 2-3 Tbsp Lomon juice (for makinf paneer)
  • 10-12  sliced almonds or pistachio for garnishing

Making Paneer:

  • Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

  •  when milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, now turn off the heat.

  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  • To take out the excess water, squeeze the wrapped paneer.
  •  Do not knead the paneer.
Making Kalakand:
  • Now Boil remaning 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups or one and half cup .
  • Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
  • When it reamins 2 cup Add the paneer in the milk

  •            Add sugar and keep stirring till the mixture thickness and form a soft dough consistency.
  • continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

  • Pour it over greased plate keeping about half inch thick.
  • Let it cool for about one hour. Cut the kalakand in squares.
  • Granish it with almond and pistcho.