Thursday, 30 October 2014

Kala Channa and Green Apple Salad

Kala Channa and Green Apple Salad


Salads are good for health. This one it fully loaded with protein rich kala channa, goodness of fiber of cucumber,  radish and green apple. Sweetness of honey and  loaded with lemon vitamin C and much more.

Preparation Time : 10 min

Cooking Time : 0 min

Ingredients :

  • 1 Cup boiled kala channa (gram)
  • 1 Onion chopped
  • 1 tomato chopped
  • 1 Green apple chopped
  • 1 Raddish chopped
  • 1 Cucumber chopped
  • 2 Tablespoon lemon juice
  • 1/2 Teaspoon lemon zest
  • 1 Green chilly chopped
  • Salt according to taste
  • 1 Teaspoon chat masala
  • 1/2 Teaspoon crushed black pepper
  • 1 Teaspoon honey
  • 1 Tablespoon chopped coriander 
  • Few iceberg for serving 

Procedure :
  • In a bowl take boiled kala channa, now add lemon zest to this, chopped onion, tomatoes, cucumber, radish, green apple, coriander and green chilly

  • For salad dressing in a bowl mix honey, lemon juice and black pepper

  • Now add this  mixture to the salad, sprinkle salt and chat masala to the salad and mix all ingredients nicely

  • Salad is ready before serving add chilled ice berg to it

  • Salad is ready enjoy it .....and get fit

Wednesday, 22 October 2014

Sweet Rice with Gulab Jamun

Sweet Rice with Gulab Jamun


We all love desserts . Sweet rice is one of the traditional dessert which is prepared during the special occasions. It has a crunch of nuts, richness of saffron, aroma of pure ghee. Let's give it a twist by making it a double dessert..... by adding a flavour and softness of  Gulab Jamun..

Preparation Time : 20 min

Cooking Time : 20 min

Ingredients  :


  • 1 Cup boiled basmati rice
  • 2 Tablespoon pure ghee
  • 2 Tablespoon chopped dry fruits (almonds, cashew nuts, pistachio nuts)
  • Few saffron strings
  • Sugar 2 tablespoon 
  • 1/2 Cup milk
  • 6 to 8 small Gulab Jamun
  • 1/2 Teaspoon cardamom powder
For Garnishing:
  • Chilled Rabri 2 tablespoon (it's optional)
Procedure : 
  • In a pan heat ghee then add all the chopped nuts roast them for a minute 

  • Add saffron in a 1/2 cup milk. Now add sugar to the roasted nuts, mix well now add milk and saffron mixture to this and boil this mixture

  • Now add boiled rice to this; mix it slowly then add Gulab Jamun to this mixture. Cook it for 2 to 3 minutes. Now remove the pan from gas 

  • Take a nice bowl (or a glass) pour this rice and Gulab Jamun mixture into it. Top it up with chilled Rabri, then garnish with some chopped nuts


  • Your Sweet Rice with Gulab Jamun is ready enjoy it with with your family and friends....


Tip : If you have rabri serve sweet rice and Gulab Jamun with chilled rabri.....

Sunday, 19 October 2014

Triple Sundae Sandwich

Triple Sundae Sandwich



Sandwiches can be enjoyed any time. It is all time favourite. But let's give our normal sandwich an amazing make over by adding layers and colours to it. Triple Sundae Sandwich is a layer sandwiched with an amazing combination of different  chutneys and veggies like capsicum, tomatoes and onions.

Preparation Time : 10 min

Cooking Time :  10 min

Ingredients :

 For outer covering (gram flour coating)

  • 1 Cup gram flour 
  • 1 Teaspoon ajwain 
  • Salt according to taste
  • Red chilly powder according to taste
For Sandwich :


  • 8 Slices of brown bread
  • 1 onion cut in round
  • 1 Tomato cut in slice
  • 1 Capsicum cut in round slice
  • 1 Tablespoon green chutney
  • 1 Tablespoon imli ki chutney
  • 1 Tablespoon tomato sauce
  • 8 Toothpicks
  • Oil for frying
Procedure :

  • First of all in a bowl take gram flour, ajwain, salt, red chilly powder mix all ingredients nicely with around 1 cup of water to form a thick batter

  • Now take four brown bread slices. On fist bread apply imli chutney, then on second one apply green chutney, and on third apply tomato sauce

  • Now place the round slice of onions on the first slice, capsicum on the second and tomato on the third one
  • Time to assemble all bread slices on each other. First the bread slice with onions, then with capsicum then with the tomato and finally cover it with the fourth bread slice

  • Press all the slices slightly and apply toothpick on all the four sides of the sandwich so that it should not get opened up
  • In a pan heat the oil for deep frying. Dip the sandwich in batter and deep fry till it is cooked from both the sides nicely

  • Once it is done take it out on paper napkin so that extra oil is removed. Take out the toothpick and cut the sandwich in four pieces  

  • Your special Triple Sundae Sandwich is ready. Enjoy it with a cup of tea. 

Tip : Try to use soft and fresh bread for this sandwich. 

Friday, 17 October 2014

Avocado Dip with Nachos

 Avocado Dip with Nachos (Guacamole)


Guacamole is a creamy dip made from Avocado usually served with Nachos or chips. It is very simple and easy to make with few ingredients and it can be used in versatile way as I used it as a dip for crispy snacks like chips or nachos, sandwich spread, for burger filling or many more......

Preparation Time : 10 Min

Cooking Time : 0 Min

Ingredients :

  • 1 Ripe avocado
  • 1 Spring onion finely chopped
  • 1 Tablespoon spring onion greens chopped
  • 1 Tomato finely chopped
  • 1 Tablespoon capsicum finely chopped
  • 1 Lemon zest
  • 1 Green chilly chopped
  • 2 Tablespoon Lemon juice
  • 1 Garlic clove finely chopped
  • 1 Tablespoon chopped fresh coriander
  • Salt to taste
  • Black Pepper to taste
 Procedure :
  • First of all cut the avocado in half, remove the seed. with the help of spoon scoop out avocado pulp in a bowl

  • Now with the help of fork roughly mash the avocados. add 1 Tablespoon of lime juice so that the avocado doesn't turn brown

  • Now add chopped garlic, onions, tomatoes, spring onions green, capsicum, green chilly, coriander, salt and black pepper and fold all ingredients softly



  • Your dip is ready enjoy it with chips or Nachos

Tips : Use ripe Avocado for this dip. prepare this dip just before serving

Tuesday, 14 October 2014

Chholay (Chick Peas Curry)

Chholay (Chick Peas Curry)


Chholay is one of favourite dish of North India specially from Punjab side. It is served as Chholay Chawal, Chholay Kulcha, Chholay Bhatura, Chholay Puri, Chholay Tikki and so on.... This is my mom's recipe..... and till date I like best chholay made by her only.....

Preparation Time : 10 min + soaking time

Cooking Time : 40 - 50 Min

Ingredients :


  • Chick Peas 2 cup soaked overnight 
  • Pinch of asafetida (hing)
  • Ginger and Garlic crushed 2 Tablespoon
  • 2 Green Chilly chopped
  • 4 Onion Chopped
  • 4 Tomatoes chopped
  • 1/2 cup chopped coriander and mint leaves
  • Salt according to taste
  • 1 Teaspoon red chilly powder
  • 1 1/2 Teaspoon Dry Mango Powder
  • 1 Tablespoon Chholay powder
  • 3 Tablespoon oil
  • 1 Teaspoon Cumin seeds
  • Dried Spices used while boiling chick peas ( 2 Bay leaves, 2 green cardamom, 1 black cardamom, 4 clove, star spice, Javitri and piece of cinnamon)
Procedure :
  • Soak chick pea overnight for about 4 hours. Now in a pressure cooker cook it for 20 min or till it is cooked nicely, with salt and all the dried spices ( 2 Bay leaves, 2 green cardamom, 1 black cardamom, 4 clove, star spice, Javitri and piece of cinnamon)

  • Now in a pan heat oil, add cumin seeds and roast it. Then add crushed ginger garlic and green chillies and saute it for some time

  • Now add chopped onions and saute it till it is dark brown in color. Time to add chopped tomatoes and salt and saute it till tomatoes are cooked

  • Now in a bowl, mix chilly powder and chholay powder with 3 tablespoon of water and add this to tarka. Cook it nicely till the masala leave the oil

  • Now add boiled chholay without water, cook it nicely for 5 min. Now add water which we used for boiling chholay. Cover it with lid and cook for 7 to 10 min... Then add chopped mint, coriander leaves and dried mango powder....

  • Serve hot with boiled and fried potatoes....

  • Chholay is  ready serve it hot with Rice, Bhatura or aloo tikki..... what ever you like....

For Bhatura Recipe :  click

Bhatura

Bhatura


Bhatura is a north Indian deep fried bread usually served with chickpea curry (chholay). this is very famous in Punjab

Preparation Time : 10 Min

Cooking Time : 10 Min

Dough Resting Time : 2 hours

Ingredients :

For Dough
  • All Purpose flour (Maida) 2 Cup
  • Curd 1/2 cup
  • Sooji (semolina) 2 Tablespoon
  • Baking Powder 1/2 teaspoon
  • Pinch of cooking soda
  • Salt 1 Teaspoon
  • Sugar 1 Teaspoon
  • Oil 1 Tablespoon
For Frying :
  • Oil
Procedure :
  • In a bowl take maida add sooji, salt, sugar, soda and baking powder mix altogether nicely
  • Now add curd mix it well with flour mixture. now add around 1/2 cup of water mix it gradually to make a soft dough by kneading it lightly

  • Now take a tablespoon of oil and slightly roll it over the dough

  • cover the dough and keep it aside for 2 hour
  • Now divide the dough into 12 to 14 portions of same size and roll them into a ball shape

  • Now grease your Palms with a little oil and flatten the balls roll them into an oval shape
  • Heat oil in a pan and deep fry bhaturas on high flame till light brown on both sides

  • Your Bhaturas are ready serve them with spicy chollay.....

Tuesday, 7 October 2014

Rasgulla Pops

Rasgulla Pops



Whenever we remember our childhood one of the things which comes to our mind is lollipops ..... So just want to do something special for my daughter she loves "Chhenna Rasgullas" and chocolate so try to serve her both together ...... And result was awesome

Preparation Time : 10 min

Cooking Time : 0 min

Setting Time : 20 to 30 min



Ingredients :

  • 10 to 12 Small Rasgullas
  • 10 to 12 Lollipop sticks
  • 1/2 Cup Hershey's chocolate syrup
  • 2 Tablespoon crushed almonds
  • 2 Tablespoon dried grated coconut powder

Procedure :
  • Take small rasgullas in a bowl. Slowly put a lollipop stick in this
  • Now in another bowl take Hershey's chocolate syrup and mix crashed almonds in this

  • Now take rasgullas pop roll it in Hershey' syrup mixture

  • If you like coconut you can further roll it into grated coconut powder. To make it more colourful you can add toppings of your taste like choco chips, chocolate vermicelli, colourful sugar balls
  • Now keep these pops in freezer for 20 to 30 mins.....


  • Your rasgulla pops are ready enjoy it and feel nostalgic .....