.: May 2020

Friday, 29 May 2020

Vermicelli Bites | Seviyan Bites | Arabic Sweet | 4 Ingredients sweet

Ingredients

4 tbsp butter
1 cup vermicelli
1 tsp rose water
1/2 cup sweetened condensed milk

Instructions

Melt 4 tbsp butter in a pan
Add 1 cup vermicelli
Mix well
Roast it well until turns golden brown
Add 1 tsp rose water
Add 1/2 cup condensed milk
Mix well. Cook for 1-2 minutes.
Transfer to a bowl and let it cool.

Take a medicine cap or a mold of your choice.
Take a small portion of the mix and make vermicelli bites in the desired shape.

Make all the vermicelli bites in the same way

Garnish with finely chopped pistachios

Vermicelli Bites are ready to serve.

Thursday, 28 May 2020

Cabbage Potato Stir Fry

Wednesday, 27 May 2020

Mango Mojito | Mojito Cocktail | Summer Cooler | Easy Summer Drink

Ingredients

1/2 cup mango juice
2 tbsp lemon juice

3-4 lemon wedge
8-10 fresh mint leaves
250 ml soda
1 cup of ice cubes

Instructions

Fill glass with 1 cup of crushed ice.
Add 8-10 fresh mint leaves.

Add 2-3 lemon wedge
Muddle until getting the flavor of mint

Pour 2 tbsp lemon juice
Pour 1/2 cup mango juice
Add 2 tbsp sugar syrup
Top with chilled soda.
Mix gently
Garnish with a lemon wedge
Serve chilled

Tuesday, 26 May 2020

Ingredients:-

Ghee or oil (2 tablespoons)
Cumin seeds (1/2 teaspoon)
Onion (1 medium finely chopped)
Ginger - garlic paste ( 2 teaspoons)
Tomatoes (2 medium finely chopped)
Green chilies (2 chopped)
Red chili powder (2 teaspoons)
Turmeric powder (1/4 teaspoon)
Coriander powder (1/2 teaspoon)
Chole Masala (2 teaspoons)
Chickpeas/Chole - 2 cups
Water (3-4 cups)
Butter ( 1 teaspoon) (Optional)
Kasuri methi powder ( 1/4 teaspoon )(Optional)
Salt (as required)

Instructions:-

1. Wash the chickpeas and soak in enough water for 8-10 hours.
2. Add the chickpeas to the pressure cooker along with turmeric powder, salt, 1 teaspoon oil/ghee and 2.5 to 3 cups of water.
3. On a high flame, pressure cooks the chickpeas till the chickpeas are softened and well cooked. Keep it aside.
4. Heat a pan, add ghee/oil and let it heat properly.
5. Add cumin seeds and fry it for few seconds.
6. Add the onions in and fry till they get lightly golden.
7. Add ginger garlic paste. Saute for a few seconds.
8. Now add the tomatoes. Saute till the tomatoes get cooked and the oil starts to leave the side.
9. Add red chili powder, turmeric powder, coriander powder, and Chole Masala. Saute for a few seconds.
10. Pour the cooked chickpeas along with its stock. Add more water if required.
11. Stir and simmer it for 8-10 minutes till you get a medium consistency.
12. Add Butter and Kasuri methi powder. Mix well.

Transfer to a bowl and garnish with chopped coriander leaves and onion rings.
Serve with steam Rice or Rotis.

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Green Beans and Moong Dal | French Beans with Split Green gram | Moong Beans Healthy Recipe

Ingredients:-

Green Beans: 1/2 cup (cut into small pieces)
Moong dal ( Split Green gram): 1/2 cup (wash and soak in water)
Turmeric powder (Haldi): a pinch
Red chili powder (Laal Mirch powder)- 1/2 teaspoon
Cumin seed (jeera) - 1/2 teaspoon
Garam Masala powder - 1/4 teaspoon

Dry Mango powder ( Amchoor) - 1/4 teaspoon
Green chilies – 2 (chopped)
Onion - 1 medium (finely chopped)
Oil - 2 tbsp
Salt: to taste

Instructions:-

1. Heat a pan, add 2 tbsp oil. Add Cumin seed.
2. Add chopped onion. Saute the onions till they become translucent and soften.
3. Add Moong dal and 1/4 cup of water. Add salt and turmeric powder. Stir well and cover. Cook for 10 mins on low flame.
4. Add chopped beans and green chilies, cook for about 5 mins.
5. Check if the beans and dal are cooked, add some water if required. Don't overcook the moong dal.
6. Add Red chili powder, Dry Mango powder and Garam Masala powder. Cook for a minute or two on a low flame.

Transfer to a serving bowl and garnish with coriander leaves.

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Anda Aloo Bhurji | Egg-Potato bhurji | Egg-Potato stir fry

Ingredients:-

Eggs – 2

Potatoes – 2 medium-sized

Onion – 1 medium-sized

Green chilies – 2-3

Oil – 2 tbsp

Turmeric Powder – 1/2 tsp

Red Chili Powder – 1 tsp

Salt – to taste

Coriander Leaves for garnishing

Instructions:-

1. Cut the Onions and Potatoes in thin slices, almost in equal sizes.

2. Heat a pan, add 2 tbsp oil and let it heat properly.

3. Add chopped onion. Saute the onions till they become translucent and soften.

4. Add the potatoes. Cook for 4-5 mins, until potatoes, are half done.

5. Add turmeric powder, Red Chili Powder and salt and saute for a minute.

6. Add the beaten egg and Green chilies. Stir well.

7. Cook until the eggs and potatoes are done.

Transfer to a serving bowl and garnish with coriander leaves.

Serve with freshly made chapattis or parathas.

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Spicy Onion Capsicum Uttapam | उत्तपम | Spicy Uttapam

Ingredients:-

1 cups Idli/ Dosa Batter
1 medium Onion, finely chopped
1/2 cup finely chopped multi coloured/ green Capsicum
2-3 green finely chopped chillies
¼ cup chopped coriander leaves (dhania)
1/4 teaspoon red chili and garam masala powder.
Oil for shallow frying
Salt to taste

Instructions:-

1. Heat a pan and grease lightly with oil. Let the pan become medium hot.
2. Take a ladle full of batter and pour on the pan,Spread it in round shape.Batter spread should slightly thicker than a batter spread for Dosa.
3. Sprinkle chopped onion, capsicum green chillies and coriander leaves over it.
4. Sprinkle red chilli and garam masala.
5. Drizzle some oil around the corners.
6. Cook till the base gets light golden.
9. Flip it gently and cook another side for a minute.
10. Transfer it to a plate.

Serve Uttapam with coconut and tomato onion chutney.

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Chicken Nugget Pizza | Easy Chicken Nugget Pizza | Quick Chicken Nugget Pizza

Ingredients:-

2 Small Pizza Bases
Pizza sauce - 4 teaspoon
1/2 cup Mozzarella Cheese
6-8 Chicken Nugget,diced
Thinly sliced onions & capsicums.
Oregano & chilli flakes (optional) - as per taste

Instructions

1. Preheat oven at 425F/220C
2. Head up the chicken nuggets according to the package instructions. Slice the nuggets and keep aside.
3. Spread 2 teaspoon sauce on pizza base.
4. Cover with shredded mozzarella cheese.
5. Top with nuggets & capsicums.
6. Top with more cheese and onions. Sprinkle the oregano & chilli flakes.
7. Bake at 425F for 10-12 minutes or until cheese is melted.

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Dalgona Coffee | डालगोना कॉफी | Whipped Coffee | Frothy Coffee

Ingredients:-
2 tbsp instant coffee
2 tbsp sugar
2 tbsp hot water
2 Cup Hot/Cold Milk

Instructions:-

1. Add the coffee, sugar and hot water together in a bowl.
2. Whisk it by hand until it thickens.
3. Heat the milk.
4. Pour hot milk in glasses and add the whipped coffee on the top.

Your Dalgona Coffee is ready!

For more videos and recipes, please browse through the channel.

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Besan Cheela | बेसन का चीला | Veg Omelette | Easy breakfast/Snack Recipe

Ingredients:-

1 cup besan (gram flour)
¼ cup finely chopped onion
¼ cup finely chopped tomatoes
¼ cup chopped coriander leaves (dhania)
½ teaspoon finely chopped green chilies
½ teaspoon carom seeds (ajwain)
2 to 3 pinches of turmeric powder (Haldi)
1/2 teaspoon red chili powder (laal Mirch powder)
water as required
salt as per taste
oil as required

Instructions:-

1. Take besan in a mixing bowl.
2. Add all the ingredients except water and oil.
3. Mix well.
4. Pour enough water and make a batter of thick consistency. Depending on the quality and texture of besan, the addition of water will be more or less.
5. Heat a pan and grease lightly with oil. Let the pan become medium hot.
6. Take a ladle full of batter and pour on the pan. Spread it to round chilla.
7. Drizzle some oil around the corners.
8. Cook till the base gets light golden.
9. Flip and cook the other side until the chilla cooked completely.

Serve chilla with chutney or sauce.