vegetable upma

Vegetable upma recipe is a healthy and easy to prepare breakfast or any time snack recipe. Here is a simple vegetable upma recipe made with roasted suji. Vegetables in upma give it a different taste and in this way children like it also. Winters give us a large variety of vegetables to be added in it but do not worry you can also prepare it during summers with onions, capsicum, beans and tomatoes only. Make it with the veggies available to you easily.

Ingredients:

Roasted suji  – 1 cup
Salt – to taste
Oil – 1 tbsp.
Mustard seeds – 1 tsp.
Dhuli urad dal – 1 tsp.
Curry leaves – 8 to 10
Potato – 1 finely chopped
Carrot- 2 chopped
Beans – 4 chopped
Green peas – ½ cup
Capsicum – 1 chopped
Ginger – 1 inch chopped
Green chilies – 2 chopped

Method:

Take a pan and add oil to it.
Also add mustard seeds, dhuli urad dal, curry leaves and onion to it.
Also add ginger and green chilies.
After 2 minutes add potatoes, carrot, beans, peas and capsicum to it.
Add salt to taste and sauté the vegetables.
When vegetables are somewhat done add 2 ½ cups of water to it.
Cook these veggies till the water comes boiling.
Then add roasted suji to it and mix well.
Simmer the gas for 2 to 3 minutes till suji absorbs water.

Serve:

Serve vegetable upma hot garnished with some coriander leaves.
You can also serve it with tomato ketchup because I serve it with tomato ketchup at my home.

chocolate chip cookies

 An easy recipe for cookies that is crunchy and chocolaty at the same time. Chocolate chip cookies are a treat for everyone no matter what the age is. These are made with the combination of butter, sugar and Chocolate chips. Try these crisp edges and chewy middles chocolate chip cookies recipe yourself.

Ingredients:

Maida – ¾ cup
Baking soda – ½ tsp.
Egg white - 1
Salt – ¼ tsp.
Coco powder – 2 tbsp.
Butter – 60 gm.
Sugar – 15 tsp.
Walnuts – ½ cup
Vanilla essence – ½ tsp.
Chocolate chips – ¾ cup
Butter milk – ½ cup

Method:

In a bowl using add maida, baking soda, salt and coco powder.
Make sure all the above ingredients are added after sieving.
In another bowl add butter, egg white and vanilla essence to it and mix well.
Now add the rest of ingredients sugar, walnuts, chocolate chips and buttermilk and dry ingredients of first bowl to the butter bowl.
Mix this batter well.
Now grease a baking tray with any vegetable oil.
With the help of spoon put the cookies in tray with distance between them.
For making your chocolate chip cookies more tempting add some more chocolate chips on cookies before baking.
Place this tray in a preheated oven at 180 Celsius and bake these cookies for 20 minutes.
 

Serve:

Serve chocolate chip cookies when it cools and comes to room temperature.

Poha recipe

A simple and delicious breakfast recipe that is healthy to eat. This recipe can be followed during the snack time, as it is a light snack. Poha is made from flattened rice. And is considered to be very nutritious. Although it is a recipe of Maharashtra but it is easy to cook and is available easily so every should try it out.

A simple, fast and tasty poha recipe is given below:

Ingredients:

 

Poha – 400 grams
Onions – 2 chopped
Tomato – 1 chopped
Capsicum – 1 chopped
Aloo – 1 boiled and diced
Oil – 4 tbsp.
Mustard seeds – 1 tsp.
Heeng – a pinch
Salt – to taste
Green chilly – 4 chopped
Turmeric powder- ½ tsp.
Curry leaves – 10 to 12
Lemon juice – 1 tbsp.
Sugar – 1 tbsp.

Method:

In a pan add oil.
When oil is hot add mustard seeds, heeng and curry leaves to it.
After that add onions.
When onions turn slight brown add green chilies and capsicum to it.
Sauté it. And then add boiled potato.
Add salt, turmeric powder to it.
When capsicum are done add tomatoes.
You can use different colors of capsicum in it.
Now soak the poha in water just sprinkle water on poha and drain that water.
Add this poha to pan. Mix well.
At last add lemon juice and sugar.
Mix well and poha is ready now.

Serve:

Serve poha hot garnished with some coriander leaves and peanuts.

Tips:

During winters peas and carrots are available easily. You can add peas, carrots to poha when you are preparing tadka for it. This will enhance the taste of poha more.

Mushroom salad

A simple and delicious button mushrooms and cherry tomato salad for those who are fan of salads and for those who don’t like to eat mushrooms.

Ingredients:

Onions – 1 sliced
Cucumber – 1 sliced
Button Mushrooms – 20 mediums sliced
Cherry tomato – 10 halved
Olives – 5 sliced
Black pepper - 10 crushed or powdered
Olive oil – 3 tbsp.
Vinegar – 3 tbsp.
Black salt – to taste
Garlic – 3 cloves
Lettuce leaves – 6
Basil leaves – 8

Method:

In a bowl add onions, cucumber, mushrooms, cherry tomatoes and olives.
Also add hand torn lettuce and basil leaves to it.
In another bowl add olive oil, vinegar, salt, black pepper and garlic chopped.
Mix this dressing well and add to ingredients of first bowl.
Toss well.
Your mushroom salad is ready to be served.

Serve:

Serve mushroom salad cold.

Aam panna

Aam panna is a tasty tangy and refreshing summer cooler drink, which is prepared in summers as raw mangoes are easily available in this season. It is a sweet and sour summer drink so it is liked by almost everyone. It prevents you from heat stroke in summers. Here is a simple aam panna recipe try this and enjoy its unbeatable flavors

Ingredients:

Aam (raw mangoes)  - 5 to 6
Cardamoms - 4 to 5 crushed or powdered
Black pepper - 10 to 15 crushed or powdered
Roasted cumin powder - 2 tsp.
Black salt - 2 tsp.
Sugar- 2 cups
Mint leaves - 15 to 20

Method:

Pressure cook mangoes by giving 3 to 4 whistle.
Cool the mangoes for 10 minutes.
Remove the peel and take the pulp.
Take a bowl add the raw mango pulp to it.
Add cardamom powder, black peppers to it.
Also add black salt, roasted cumin powder to the pulp.
Finally add sugar and mint leaves to the pulp.
Now blend the pulp with the help of a blender.
Add some water and blend well.
Cool this pulp and store it in a container.
Mixture of aam panha is ready to be used.

Serve:

Add 2 to 3 tbsp. of the above prepared mixture to a serving glass and add chilled water. Mix it well.
Garnish with mint leaves and raita boondi easily available in the market

Whole Grain snacks

Ingredients:

Atta  – ½ cup
Maida -½ cup
Oil- to deep fry
Tomato puree- ½ cup
Red chilly powder - ½ tsp.
Garlic paste- 4 cloves
Salt- taste
Jeera powder- ½ tsp.
Chat masala- ½ tsp.
Ajwain- ½ tsp
Ghee-2 tbsp.

Method:

 

In a bowl add atta and maida.
Add garlic crushed,tomato puree to it.

Also add salt,red chilly powder, chaat masala, jeera powder and ajwain to it.
Add ghee also.
Knead this dough. Add water if needed.

Set the dough aside for 10 minutes.

On a chakla spread some ghee then place the peda.

Then roll these out into round shape.

Take care this should not be too thin.
Cut into small diamond shapes as shown.

Heat oil in a pan or kadhai.
Then fry these in oil.

Serve:

 

Serve whole grain chips as snacks with tea or coffee.
Cool these whole grain chips and store in airtight container and use whenever required.

Paneer pyaza

Paneer pyaza is my special instant paneer recipe. Cooking time for this recipe is hardly 20 to 25 minutes. So do try this recipe. I hope everyone in your family would like it.

Ingredients:

Paneer – 400 grams
Onions 1 cup sliced
Oil- 3 tbsp.
Tomato- 5 chopped
Bay leaf-2
Cloves-2
Cinnamon stick-2inch
Dry red chilly-1
Ginger garlic paste-1 tbsp.
Salt- taste
Dhania seeds- 2 tbsp. crushed

Method:

Heat oil in a pan or kadhai.
Add bay leaves, cloves and cinnamon to the oil.
Add dried red chilly broken from center.
Also add crushed coriander seeds to it.
And add onions now and sauté it.
Add ginger garlic paste and sauté.

 

When onions turn light brown add tomatoes to it.

Now add salt, red chilly powder according to your taste.
Also add some coriander powder for more flavor.
Cook it till the oil separates.
At the end add paneer and half a cup of water.
Cover the lid of pan and cook for 5 more minutes.

Serve:

 

Serve paneer pyaza hot garnished with onion rings and crushed coriander seeds with chapattis or paranthas.

Pepper bhindi fry

Pepper bhindi fry is another special and a delicious dish which is entirely different from the original bhindi ki sabzi. I have given a twist to the dish by adding freshly grounded black peppercorns. Try this recipe at your home this summers because it is the season of bhindi.

Ingredients:

Lady fingers (bhindi) – 350 grams
baby onions-1 cup
Oil- 2 tbsp.
Green chilly-2
Tamarind pulp- 2 tsp.
Black pepper- 2 tsp. crushed
Salt- taste
Dhania powder- 1 tsp. crushed

Method:

Clean all the bhindi with a clean cloth.
Slit the bhindi into four vertical parts and then half each of them.
Heat oil in a pan or kadhai.
Add crushed peppercorns to the oil.
Add green chilly slit from center.
Add onions and sauté. Choose small baby onions and half them from centre.
Add bhindi and sauté.
Now add salt according to your taste.
At the end add pulp of tamarind and again sauté.
Cover the lid of pan and cook till bhindi are done.

your pepper bhindi fry is ready now.

Serve:

 

Serve pepper bhindi fry hot with chapattis or paranthas.

Bread pakora recipe

Bread pakora is my favorite teatime snack and even in breakfast. It tastes amazing during winter or when it is raining outside.it is a great dish for any type of gathering.
Learn how to make bread pakora from an easy bread pakora recipe. I have made potato stuffed bread pakora here in this bread pakora recipe. Its your choice you want to stuff your bread pakoras or not. Bread pakoras tastes delicious even without stuffing also.

Ingredients:

 

Potatoes-2 boiled
Onions-1 (chopped)
Oil-for frying
Salt-to taste
Red chilly powder- 1/2 tsp.
Turmeric powder- 1/2 tsp.
Gram flour-1 cup
Water- ¼ cup
Bread
Garam masala powder- ½ tsp.
Mint leaves-1 tbsp. chopped
Coriander leaves-1 tbsp. chopped
Baking powder- ¼ tsp.

Bread pakora recipe:

 

Mix gram flour, salt, red chilly powder, turmeric powder, baking powder in a bowl.

Also add some mint and coriander leaves to it.
Add water to it and mix well the batter so that lumps are there in the batter.

The batter for bread pakora is ready. Keep it aside.

Fillig of bread pakora:

Mash the potatoes in a bowl.
Add onions, ajwain, a little salt, green chilies, mint leaves, coriander leaves and garam masala to these potatoes. And mix well.

Heat oil for frying bread pakoras.
On your cutting or chopping board cut the sides of bread and cut bread pieces into triangular shape.

 

you can cut slices even as it is into triangular shape.

.

Or cut the slices from the sides as shown below.

 

Fill potatoes stuffing into a triangular piece and cover the filled bread piece with another plain bread slice.

Dip it in the batter properly from all sides.
Fry bread pakoras on medium flame till they are golden brown.

Drain your bread pakoras on a tissue so that excess oil is absorbed.
Bread pakoras are ready.

Serve:

 

Serve Bread pakoras with tomato sauce or any chutney you like. And enjoy bread pakoras with a cup of tea.

Tip:

 

Before you cover the bread slices with potato filling apply pudina chutney or tomato ketchup on the slice and then put the potato filling and follow the remaining procedure.

Vegetable chow mein recipe

Vegetable chow Mein is favorite among the kids.by using vegetables make chow Mein tasty and healthy to eat. It is a complete meal because of nutrients from vegetables and starch from noodles.

Ingredients:

Noodles-1 packet of any brand plain top noodles, Hakka noodles.
Green capsicum-1 (thin and long sliced)
Onions-2 (thin and long sliced)
Carrot -1 (thin and long sliced)
Cabbage- ½ (thin and long sliced)
Soya sauce-1tbsp.
Chilly sauce-1 tbsp.
Tomato ketchup- 2 tbsp.
Vinegar-1tbsp
Oil-4 tbsp. (mustard or refined)
 Salt-to taste
Red chilly powder-to taste

Method:

Boil noodles in 10 cups of boiling water.

To the noodles add ½ tsp. of salt.
Boil for 3 to 4 minutes. Be careful that noodles are not overcooked.
Now drain the noodles and sprinkle 1 tbsp. oil so that noodles doesn’t stick to each other.

Take 2 tbsp. of oil in a pan or kadhai.
Add onions to it. Sauté for 5 minute

Add green capsicum and again sauté. Add a little salt so that veggies are done.
Add cabbage. Veggies  should not be overcooked.

Add salt, red chilies, soya sauce, tomato ketchup, chilly sauce and vinegar to the veggies.

 

At last add noodles.

vegetable chow mein

Navratri recipes

Navratri meaning nine nights.It is a festival of feasting and fasting.People keep fast as a custom of worshipping.So there are different recipes for fasting days. One of the recipes is listed below:

Recipe for Cholai ke laddo

It is one of the sweet that comes in mind when navratri or shivratri festival is there. This is the most special navratri recipe for me.

Ingredients:

Cholai-1 kg
Jaggery-1/2 kg

Method:

First step of this recipe is to roast the cholai;

unroasted cholai

Heat a pan or a kadhai.
When it is hot add 2 tbsp. of cholai.
Cholai will start popping immediately.
Stir it using a cotton cloth or a duster. When popped up bring this out.
Roast the remaining cholai in the same manner.
Second step of this recipe is to make chashni:
Place jaggery and water in a pan and the jiggery dissolve in water on a low flame.
Boil this chashni till you get a two-thread consistency.

chashni

Third step of this recipe:
Both cholai and chashni are hot. So you need to work carefully.
Mix chashni into the cholai. And mix well.
Mix these and the mixture will cool enough to handle.

 

Its time to make ladoo now.
Moisten your hands using water otherwise the mixture will stick to your hands.
Make round balls from this mixture.

Your cholai ke laddo are ready, leave these to cool and then these are ready to be served.

cholai ke ladoo

recipe for indian dessert- gujia

A recipe for indian dessert is described here. gujia is a special Indian dessert, sweet dish or mithai, which is made on the occasion of holi. The festival of holi is incomplete without gujias.learn how to make indian dessert at home on the special occasions

Ingredients:

For dough of gujia

Maida- 1kg
Milk- ¼ cup
Oil(ghee)- 150-200 gms for preparing dough
Oil- for frying gujia

For filling gujia

Khoya -1/2 kg
Sugar – 350-400 gram (according to taste)
Suji-100 gram (1 cup)
Dry fruits (cashew nuts, almonds, raisins)
Coconut grated-1 cup
Cardamom- 8 to 10 powdered

Procedure:

 

Prepare the dough of gujia by mixing of all the above listed ingredients.
Using fingers, mix well so that the mixture binds well.
Add water as required and knead the mixture into soft and tight dough.

Set aside the dough.
For the filling mash khoya and fry it in pan till it is light brown in color.
Then add roasted suji, powdered sugar and mix it well.
Lastly add all the dry fruits and grated coconut and cardamom powder.

Divide the dough into small balls and roll each ball into a small round.

Spread this round on gujia moulds.

Fill half the round with the filling approximately 1 tbsp. be careful that mixture does not come out.
Moisten the edges of the round with milk.

Fold one side of mould over the other and remove the excess edges and reuse the dough.
Likewise prepare all the gujias.

When all gujias are done deep-fry the gujias in ghee or any oil.

When gujias are of golden brown color drain them.

Indian dessert or sweet dish is ready to be served.

Tips:

You can use khoya alone also for the fillings if you don’t want to use suji.

recipes with potaoes

there are a number of recipes with potatoes prepared in everyones kitchen. jeera aloo is a simple recipe with pototoes. Jeera aloo can be served with rotis or puris specially.it is a very easy  and fast  to cook recipe with potatoes and preferred by every mother in the tiffins of their children.

Ingredients:

Potatoes-4 (cut into cubes)
Onions- 1 large(chopped)
Red chilly powder- ½ tsp.
Turmeric powder- ½ tsp.
Mustard seeds- ½ tsp.
Cumin seeds- ½ tsp.
Salt- to taste
Oil-1 tbsp.
Coriander leaves-2 tbsp.

Procedure:

Heat oil in a pan.
Add cumin seeds, mustard seeds, red chilies broken.
When they cracle, add onions.
Sauté for 2-3 min.
Add potatoes and again sauté for 2 to 3 minutes.

Add salt, turmeric powder, red chilly powder to it.
Cover the pan with a lid.
Cook until the potatoes are cooked.
At the end sprinkle some coriander powder.
It gives a special touch to your dish.

Serve:

recipe with potatoes

Serve hot and garnish it with coriander.

Homemade Paneer

Paneer is a good source of calcium and protein. It has various health benefits. It is regarded as treasure of nutrition’s. But because of adulteration paneer which is available is not pure. Most people prefer it to make at home. Here is the recipe how to make paneer at home.

Ingredients:

Milk- 2 and ½ cup
Lemon juice-1tbsp.

Procedure for the homemade paneer:

Put the milk to boil on gas.
When it starts boiling add lemon juice to it.
Reduce the heat and stir continuously.
When it curdles remove it from the heat.
Strain it using a muslin cloth.
Hang the muslin cloth for 15 to 20 min so that all excess water is drained out.
If you need solid paneer,put some weight on the drained paneer for some time.
Paneer can now be cut into pieces and used ad required.

Tips:

Instead of lemon juice, vinegar can also be used.
If milk doesn’t curdles with the above listed quantity of lemon juice you can add some more of it.2-3 tbsp is enough.
Citric acid crystals can also be used.

Paneer food recipes

paneer also called Indian cheese.there are variety of dishes cooked using paneer. I have posted a paneer food recipe  'Paneer butter masala' in this blog. it is a Punjabi dish, which is made using paneer.it is one of the most popular vegetarian curries and paneer recipe in Indian cuisine.it is basically paneer in a rich and creamy tomato gravy.

Ingredients:

Butter- 2 tbsp.
Ginger paste- 1 tsp.
Garlic paste- 1 tsp.
Cinnamon- 1 inch
Cloves- 2
Cardamom- 1
Fresh cream- 1 and half tbsp.
Bay laves-1
Dry red chilies-2
coriander seeds crushed-1 tbsp.
Kasoori methi crushed-1/4 tsp.
Coriander powder- 1 tsp.
Red chilly powder- ½ tsp.
Onions- 2 large
Tomatoes - 3 large
Red chilly powder- ½ tsp.
Garam masala- 1 tsp.
Salt- to taste
Paneer-250 grams

Procedure:

Heat butter in a pan.
Add bay leaves, cinnamon, cloves, cardamom, red chilies broken, crushed coriander seeds and sauté it.
Add ginger garlic paste. Again stir-fry.
Now add onions. When onions turn slight brown add coriander powder and tomatoes.
Now cook he mixture till masala leaves oil.
Cool the mixture and puree it.
Again add some butter to pan. Pour the pureed mixture in the pan. And cook for 2 to 3 minutes.
Add salt and red chilly powder and garam masala, fresh cream to the mixture.
Also add paneer and half a cup of water. Cook it covered on a low flame for 5 more minutes.
Lastly add kasoori methi. It gives a special touch to your dish.
the paneer food recipe is ready to be served.

Serve:

Serve hot and garnish it with coriander leaves and fresh cream.
Serve it with rotis or naans.

Tips:

 

Brown the onions well for better color of your dish.
Cook tomatoes till it leaves oil.

Crunchy Paneer Nuggets

Paneer nuggets crunchy from outside and soft from inside. kids love these crunchy paneer nuggets as snack and tastes delicious during the tea time.

Ingredients for crunchy paneer nuggets:

Oil- to deep fry
Cumin powder- ¼  tsp.
Coriander powder- ¼ tsp.
Red chilly powder- ½ tsp.
Chaat masala- ¼ tsp.
Black pepper powder
Lemon juice- 1tbsp.
Maida- 4 tbsp.
Bread crumbs- ½ cup

Turmeric powder- ½ tsp.
Salt- to taste
Sugar- ½ tsp.
Coriander leaves- 1 tbsp.
Paneer-200 grams

How to make crunchy paneer nuggets:

Mix paneer, turmeric powder, cumin powder, coriander powder, red chilli powder, salt, chat masala, lemon juice, sugar and coriander leaves in a bowl.
For the batter mix maida, salt, black pepper powder in a separate bowl. add water and prepare smooth thick batter.
Spread breadcrumbs on a plate.
Heat sufficient oil in a kadhai.
Divide the paneer mixture into equal proportions and shape them into nuggets.
Dip nuggets in the batter and then roll in breadcrumbs and deep fry till golden brown.

crunchy paneer nuggets

Serve:

Serve crunchy paneer nuggets hot with tomato ketchup or pudina chutney.

recipe with baby potatoes

 

An Indian recipe with baby potatoes is givn in this blog.Dum alooo is an indian dish in which baby potatoes are cooked in a spicy yoghurt and tomato gravy.potatoes are favorite of almost everyone.and this dish is a great dish.it is called so because potatoes are cooked on a low flame and pressure so that gravy gets soaked by the  baby potatoes.

Ingredients used to make dum aloo:

Oil- to deep fry
Mustard oil-2 tbsp.
Baby potatoes- 20 to 24
Cumin seeds-1 tsp.
Ginger paste- 2 tsp.
Garlic paste- 12 flakes.
Onion paste- 2 large
Tomatoes paste- 3 large
Red chilly powder- ½ tsp.
Garam masala- ½ tsp.
Turmeric powder- ½ tsp.
Salt
Coriander leaves- 4 tbsp.

For garam masala powder:

 

Cloves, bay leaves, black pepper cons, 4 cardamons

Procedure to make dum aloo:

Scrap potatoes; prick all over with a fork.
Soak in water for 4 hrs. Also add salt to the water.
Dry potatoes.
Deep-fry these potatoes until golden brown.

I have used mustard oil to fry these aloos.

Heat mustard oil. Add bay leaves, cumin seeds, ginger, garlic paste and sauté.
Add onions paste and fry it till the oil start separating.

Now add tomato puree and again fry.
At the end add  ½ cup of milk to this mixture.

 

When the gravy starts to get thick add 1/2 cup of curd and keep t stirring.

Add fried potatoes and hot water.
Heat for 10 to 15 min.
Add garam masala powder and coriander leaves.

 

Serve:

Serve dum aloo hot garnished with coriander leaves and ginger strips.

Tips:

 

If you don't have baby potatoes cut the normal potatoes into 4 pieces and prick them with a fork and use them to make dum aloo. i have used normal potatoes here in this dish.