A new spectrum of food
Serving – 2 Ingredients: Vadiya (moong dal + chana dal)- 1/ 2 Cup Gilka , Peeled , Chopped – 250 gm Onion ,Finely Chopped – 1 Medium Tomato , Finely Chopped – 1 Medium Ginger Paste – 1 Teaspoon Garlic Paste – 2 Teaspoons Oil – 2 Tablespoons + 2 Tablespoons Cumin Seeds – 1/ 2 Teaspoon Hing(asafoetida ) – 1/ 4 Teaspoon Salt to taste Red chilli powder – 1 Teaspoon Turmeric Powder – 1 / 2 Teaspoon Water …
Serving – 2 Ingredients: Moong Dal ( Green Gram ) – 2 Tablespoons Yellow moong dal – 2 Tablespoons Masoor dal (split red lentil) – 1 Tablespoon Oil – 2 Tablespoons Cumin Seeds – 1 Teaspoon Curry Leaves – 3 to 4 Hing – pinch Salt to taste Turmeric powder – 1 / 2 teaspoon Red chilli powder – 1 / 2 Teaspoon Ginger Paste – 1 /2 Teaspoon Garlic Paste – 1 Teaspoon Tomato , chopped – 1 medium …
Ingredients: Pumpkin , grated – 200 gm Oil – 1 Tablespoon Cumin Seeds – 1 / 2 Teaspoon Raisins (kismis) – 8 to 10 Sugar – 80 to 100 gm Salt to taste Red chilli powder – 1 to 2 Tablespoon Roasted cumin powder – 1 / 2 Teaspoon Coriander powder – 1 / 2 Teaspoon Lemon juice – 2 to 3 Tablespoons Method: Heat oil in kadai, add cumin seeds, grated pumpkin and saute for 2 to 3 minutes. …
Serving : 2 Ingredients For Marination : Paneer ,cut into finger shape- 100 gm Salt To Taste Red Chilli powder – 1 / 2 Teaspoon Garam Masala – 1 / 2 Teaspoon Chat Masala – 1 / 2 Teaspoon Ginger Paste – 1 Teaspoon Garlic Paste – 2 Teaspoons Ingredients for curry : Palak( spinach) Paste – 1 / 2 cup Curd – 2 Tablespoons Cream – 1 / 4 Cup Oil – 2 Tablespoons Garlic Paste – 2 Teaspoons …
Preparation Time – 30 to 35 minutesCooking time – 10 to 15 minutesServing – 2 Ingredients: Brown Rice, Boiled – 1 /2 Cup Onion, Diced – 1 Medium Carrot, cut into triangle – 1 Medium Green Capsicum, cut into triangle – 1 Medium Red Capsicum, cut into triangle – 1 Medium Yellow Capsicum, cut into triangle – 1 Medium Spring Onions Green – 1 / 4 Cup Cabbage, cut into triangle – 1 / 4 cup Ginger Paste – 2 …
Serving – 2 Ingredients For Muthiya: Left over boiled rice – 1 / 2 cup Oats – 3 Tablespoons Whole Wheat Flour – 2 Tablespoons Besan ( Gram flour) – 2 Tablespoons Ginger paste – 1 Teaspoon Garlic Paste – 2 Teaspoons Green Chilli paste – 1 Teaspoon Palak (Spinach) , Chopped – 5 Leaves Carrot , Grated – 2 Tablespoons Cabbage , Grated – 2 Tablespoons Salt to taste Fruit salt – 1 / 4 Teaspoon Red chilli powder …
Ingredients: Garlic , Cloves – 18 to 20 Dry coconut (desiccated coconut) , grated – 8 Tablespoons Red Chilly Powder – 1 to 2 Tablespoons Salt to taste Method : Blend garlic ,salt , red chilly powder . add dry coconut into blender ,again blend Coarsely .serve it . Tips : This chutney serve with curd(yogurt) .
Serving – 2 Ingredients: Whole Green Gram (Whole Moong) – 1/2 Cup Water – 1 Cup Oil – 2 Teaspoons Cumin Seeds – 1 Teaspoon Salt to taste Pepper Powder – 1/ 2 Teaspoon Lemon juice – 1 Tablespoon Curd – 2 Tablespoons Garlic Paste – 1 Teaspoon Garlic , Slices – 8 to 10 Method : Soak moong for 1 to 2 hours . Presser cook whole green gram with water for 4 to 5 whistle. let it cool …
Ingredients: Coconut Biscuits – 4 to 5 Hung Curd – 1 / 2 Cup Powdered Sugar / Honey – 3 To 4 Tablespoons Canned cherries – 4 to 5 Method : Whip hung curd with powdered sugar. Place coconut biscuits on serving plate, put hung curd on them. Place cherry on each and serve immediately.Tip: you can use any kind of biscuits.
Ingredients: Leftover Roti – 3 to 4 Processed Cheese , grated – 4 cubes Paneer ( Cottage cheese) – 2 Tablespoons Pepper Powder – 1 / 4 Teaspoon Chilli Flakes – 1 / 4 Teaspoon Tandoori Masala – 1 / 4 Teaspoon Salt to Taste Sesame Seeds – 3 Tablespoons Oil – To Deep Fry Sealing Paste : 2 Tablespoons Corn Flour or maida ( All purpose flour) mixed with 2 Tablespoons water to make a paste. Method: Take one …