A new spectrum of food
Serving – 4Ingredients For Kofta: Paneer, grated -1/2 cup Fresh fenugreek leaves-1/4 cup Potato, boiled – 1 medium Bread crumbs – 3 to 4 Tablespoons Green chilly, chopped -2 Salt to taste Garam masala – ½ Teaspoon Chat masala – ¼ Teaspoon Amchur powder – ¼ Teaspoon Oil – to deep fry Lemon juice – 1 Teaspoon Method: Mix all the ingredients well, shape them into small kofta, deep fry till golden brown. Ingredients For Makhani Gravy: Tomato, roughly chopped …
Serving -2 Ingredients: White cooking chocolate, grated – 1 cup Hung curd (yogurt) – 1 cup Powdered sugar – 2 to 3 Tablespoons Strawberry crush – 1 Tablespoon Fresh strawberry, chopped – 1 Fresh strawberry, sliced – 2 to 3 Fresh strawberry, whole – for garnishing Black current, cut in to 2 pieces – 8 to 10 Chocolate sauce – for garnishing Method: Take one microproof bowl, add white cooking chocolates and micro for 30 sec or till melt, whisk …
Serving – 2 Ingredients: Palak (spinach), blanched, pureed – 1 cup Fresh Green peas (mutter) – ¼ cup Capsicum, chopped – 1 medium Oil – 2 Tablespoons Cumin seeds – ½ Teaspoon Hing (asafoetida) – ¼ Teaspoon Garlic paste – 1 Tablespoon Red chilly powder – ½ Teaspoon Kitchen king masala – ½ Teaspoon Salt to taste Lemon juice – 1 to 2 Tablespoons Capsicum ring- for garnishing Method: Heat oil in kadai, add cumin seeds, garlic paste, hing, fresh …
Serving – 3 Ingredients: Strawberry crush –1/4 to 1/2 cup Coconut Milk, chilled – 2 cups Vanilla ice cream – 2 to 3 scoops Strawberry flavored jelly crystal packet – 1(90 gm) Mint spring for garnishing Method: Dissolve strawberry flavoured jelly crystals in 450 ml boiling water. Pour 2 to 3 tablespoons jelly mixture into each serving glass. Do same process with remaining glasses. Put these glasses in refrigerator till jelly set. Blend strawberry crush, coconut milk, and vanilla ice cream in …
Serving – 2 Ingredients: Capsicum, chopped – 3 medium Onion, finely chopped – 2 medium Besan (gram flour) – 2 Tablespoons Curd -1/4 cup Water – ¼ cup Oil – 2 Tablespoons Mustard seeds – ½ Teaspoon Hing(asafoetida) – ¼ Teaspoon Turmeric powder – ½ Teaspoon Rad chilly powder – ½ Teaspoon Garam masala – ¼ Teaspoon Amchur powder – ¼ Teaspoon Coriander powder – ½ Teaspoon Salt to taste White sesame seeds – 1 Tablespoon Fresh coriander leaves – …
Serving – 2 Ingredients: Masoor (split red lentil) Dal – 2 Tablespoons Toor (split pigeon pea) Dal – 2 Tablespoons Green Gram (green moong dal/ chilkevali moong dal) – 2 Tablespoons Oil – 2 Tablespoons Curry leaves – 3 to 4 Mustard seeds – 1 Teaspoon Hing (asafoetida) – pinch of Ginger paste – 1/2 Teaspoon Garlic paste – 2 Teaspoons Turmeric powder – 1/4 Teaspoon Red chilly powder – ½ Teaspoon Salt to taste Method: Soak all dal for …
Serving – 2 Ingredients: Baby potatoes with skin, boiled – 10 to 12 Onion, chopped – 2 medium Curd, whisked – 2 cup Corn flour – 1 Tablespoon Besan (gram flour) – 1 Teaspoon Oil – 2 Tablespoons Cumin seeds – ½ Teaspoon Garlic paste – 1 Tablespoon Ginger paste – 1 Tablespoon Turmeric powder – ½ Teaspoon Hing (asafotedia) – ¼ Teaspoon Coriander powder – 1 Tablespoon Cumin powder – 1 Teaspoon Red chilly powder – 2 Tablespoon Garam …
Serving – 2 Ingredients: Palak (spinach), finely chopped – 2 cups Methi (Fenugreek), finely chopped – 1 cup Ginger paste – 1 Teaspoon Garlic paste – 2 Teaspoons Green chilly paste – 1 Teaspoon Wheat flour – 2 Tablespoons Gram flour (besan) – 4 Tablespoons Semolina/suji/rawa – 2 Tablespoons Cumin seeds – ½ Teaspoon Soda or fruit salt – ¼ Teaspoon Sugar – 1 Tablespoon Lemon juice – 1 to 2 Tablespoons Oil – 1 Tablespoon Salt to taste Ingredients …
Ingredients: Dosa Batter – 1 cup Red chilly powder – 1 Teaspoon Salt to taste Sambhar masala – 1 Teaspoon Coriander powder – 1 Teaspoon Chat masala – 1 Teaspoon White sesame seeds – 1 Teaspoon Oil – as required Method: Take one bowl, add required batter, salt and add water to adjust consistency of batter. Batter should be of pouring consistency. Heat non stick tawa, pour 2 to 3 ladleful of batter and spread it into 3 inches. Sprinkle …
Ingredients: Palak (spinach) leaves – 10 to 12 Gram flour (besan) – 1 cup Water – as required Salt to taste Turmeric powder – ¼ Teaspoon Carom seeds (ajwain) -1/4 Teaspoon Soda – ¼ Teaspoon Oil – to deep fry Chat masala – as required Green chutney – as required Dates and tamarind chutney – as required Sweet curd, chilled – as required Naylon sev – 2 to 3 Tablespoons Method: Heat oil on kadai for deep frying. Take one …