AroundTheKitchen

            मूली पराठा                                               |                       Muli Paratha                                                                                        मूली                      - 1                                             1.  Muli                        -  1 अजवाइन              - 1/4 tsp                                     2. Carrom seeds           -  1/4 tsp धनिया के पत्ते                                                          3. Coriander leaves  हरी मिर्च                                                                 4. Green chilli  अदरक लसुन पेस्ट - 1 tbsp                                     5. Ginger Garlic Paste  -  1 tbsp हल्दी                    -   1/2 tsp                                   6. Turmeric                   - 1/2 tsp प्याज                    -   1 बडा                                     7. Onion                        - 1 big नमक                                                              

INGREDIENTS: MAIDA/ALL PURPOSE FLOUR - 75 grm COCOA POWDER-45 grm COFFEE POWDER-1tsp SUGAR-75 grm BAKING POWDER-1 tsp OIL/BUTTER-4 tbsp MILK-4tbsp CURD/BUTTER MILK-1 tbsp VANILLA ESSENCE-3 drops BUTTER/PARCHMENT PAPER CAKE MOULD. METHOD: IN A BOWL,  ADD ALL PURPOSE FLOUR/MADIA COCOA POWDER COFFEE POWDER(coffee brings out chocolate's flavour more) SALT(pinch of salt) BAKING POWDER IN OTHER BOWL,  ADD OIL, (you can also add BUTTER instead of oil) SUGAR,  CURD/BUTTER MILK (makes the cake moist) AND  VANILLA ESSENCE MIX WELL COMBINE THE WET INGREDIENTS  WITH THE DRY INGREDIENTS ADD 4 TBSP MILK GRADUALLY, CHECKING THE CONSISTENCY BATTER IS READY LINE THE CAKE MOULD WITH PARCHMENT/BUTTER PAPER OR GREASE IT WITH OIL POUR THE CAKE BATTER IN THE MOULD PLACE THE COOKER PLATE OR SOME SALT AT THE BOTTOM OF THE COOKER PLACE THE CAKE MOULD IN THE COOKER CLOSE THE COOKER LID NOTE :  DO NOT PUT THE COOKER WHISTLE & RING AROU

INGREDIENTS: RICE                        -  2 CUPS WATER Neer dosa tava Salt. METHOD: F OR BATTER: wash and rinse 2 cups of rice with water 2-3 times soak the rice in water for 2-3 hours after 2 hours, remove the excess water and rinse the rice again grind the soaked rice into a thick paste  & add water accordingly pour the batter in a container, add 2 cups of water & add 1/2 tsp salt and mix the batter well add some more water if the batter is too thick, CONSISTENCY OF THE BETTER SHOULD BE WATERY, OUR BATTER IS READY. MAKING OF NEER DOSA: heat the tava on medium flame sprinkle water to check if the tava is hot enough to pour the batter Once the tava is hot enough, grease the tava with oil mix the batter well before pouring it on the tava, so that there are no lumps at the bottom of the conatainer, take a large spoonful of batter & pour it on the tava cover the tava with a lid for 2 mins after 2 mins, remove the lid and let the dosa

INGREDIENTS: RICE                        -  2 CUPS WATER Coriander powder    -   1 TSP Garam Masala          -   1 TSP Chilli powder           -   1/2 TSP Cumin powder         -    1/2 TSP Turmeric powder      -    1/2 TSP Salt. METHOD: F OR BATTER: wash and rinse 2 cups of rice with water 2-3 times soak the rice in water for 2-3 hours after 2 hours, remove the excess water and rinse the rice again grind the soaked rice into a thick paste  & add water accordingly pour the batter in a container, add 2 cups of water & add 1/2 tsp salt and mix the batter well add some more water if the batter is too thick, CONSISTENCY OF THE BETTER SHOULD BE WATERY add all the dry masala powder to the neer dosa batter OUR BATTER IS READY. MAKING OF NEER DOSA: heat the tava on medium flame sprinkle water to check if the tava is hot enough to pour the batter Once the tava is hot enough, grease the tava with oil mix the batter well before pouring it on the ta

THIS IS AN EASY RECIPE, GREAT FOR KIDS, QUICK TO MAKE AND DELICIOUS TO EAT INGREDIENTS: BREAD TOMATO - 2 ONION-2 CAPSICUM - 1 OREGANO PEPPER   - 1/2 TSP CHILLI FLAKES CHEESE BUTTER SALT TOMATO KETCHUP METHOD: I N A PAN, ADD 2 TBSP BUTTER ON MEDIUM FLAME, AFTER THE BUTTER MELTS, ADD FINELY CHOPPED ONIONS, SAUTE ONIONS FOR A MIN, IT SHOULD NOT BE COMPLETELY COOKED, IT SHOULD BE HALF RAW, AFTER 1 MIN, ADD SALT AND ADD TOMATO AND SAUTE FOR 2 MINS, ADD CAPSICUM AND SAUTE FOR 1 MIN ADD PEPPER AND MIX WELL. IF REQUIRED, TASTE AND ADD SOME MORE SALT OUR MIXTURE IS READY TAKE ANOTHER PAN, TOAST BREAD ON THE PAN  AND ADD THE MIXTURE OVER THE BREAD SPRINKLE SOME OREGANO AND CHILLI FLAKES ON THE MIXTURE AND GRATE SOME CHEESE OVER THE MIXTURE  AND COVER THE PAN WITH A LID TILL THE CHEESE MELTS AND THE BREAD IS TOASTED ENOUGH

INGREDIENTS: BESAN/GRAM FLOUR              -    2 CUPS RAVA/SEMOLINA                      -    1/2 CUP KHAS KHAS/POPPY SEEDS    -     1TBSP ELICHI/CARDAMOM  POWDER  - 1 TSP   GHEE/CLARIFIED BUTTER     -  1/2 CUP SUGAR - 2 CUP METHOD: DRY ROAST RAVA ON A TAWA  FRO 4 MINS ON MEDIUM FLAME, TILL LIGHT BROWN IN COLOUR DRY ROAST KHAS KHAS ON A TAWA FOR 1 MIN ON LOW FLAME ROAST 2 CUPS OF BESAN/GRAM FLOUR FOR 5 MINS ON MEDIUM FLAME, TILL IT CHANGES COLOUR TO LIGHT BROWN IN COLOUR REMOVE 1 CUP OF ROASTED BESAN ASIDE (WILL BE USED LATER ON) ADD 1/2 CUP OF GHEE INTO 1 CUP OF BESAN AND KEEP MIXING FOR 10 MINS ON LOW-MEDIUM FLAME, AFTER 10 MINS THE CONSISTENCY OF THE BESAN WILL CHANGE NOW, WE WILL ADD THE REMAINING 1 CUP OF BESAN TO THE PAN KEEP MIXING IT FOR ANOTHER 15-20 MINS UNLESS THE COLOUR CHANGES INTO BROWN IN COLOUR AFTER 15 MINS SWITCH OFF THE FLAME AND ADD 1/2 CUP OF RAVA/SEMOLINA AND 1 TBSP KHAS KHAS TO THE BESAN MIXTURE COMBINE EVERYTHING WELL TOGETHER AN

INGREDIENTS :                                                                                                                   ALU LEAVES (colocasia leaves)  - 5/6 GRAM FLOUR - 1 CUP JAGGERY POWDER  -  1 TBSP ONION - 1 SMALL TAMARIND PASTE - 2 TSP CORIANDER SEEDS - 2 TSP  CUMIN SEEDS - 1 TSP BLACK PEPPER  - 4/5 GRATED COCONUT - 1/4TH CUP CHILLI POWDER - 1 TSP GINGER GARLIC PASTE - 1 TBSP ASAFOETIDA - 1/4TH TSP CORIANDER LEAVES METHOD: HEAT A PAN ON LOW FLAME AND ADD 1 TBSP OIL ADD CHOPPED ONIONS & SAUTE FOR 2 MINS,  ADD CORIANDER SEEDS, CUMIN SEEDS, BLACK PEPPER, ASAFOETIDA, GINGER GARLIC PASTE, GRATED COCONUT, COMBINE & SAUTE FOR 1 MIN ADD CHILLI POWDER & SAUTE FOR ANOTHER 3 MINS AFTER THE MIXTURE IS WELL COMBINES, SWITCH OFF THE FLAME  LET IT COOL DOWN FOR 5  MINS  GRIND THE ROASTED MIXTURE WITH TAMARIND PASTE, JAGGERY ADD WATER ACCORDINGLY TO MAKE A THICK PASTE REMOVE THE GRINDED PASTE INTO A CONTAINER AND ADD SALT , GRAM FLOUR/BE

INGREDIENTS: Rava/Semolina            -  1 & 1/2 cup Sugar                           - 1&1/2 cup Cloves                         - 5-6 Milk                            - 4 Tbsp Raisin                          - 25 grams cashew                        - 25 grams Ghee/Clarified Butter - 4 tbsp METHOD: In a pan, heat 1 tbsp Ghee roast cashew till light brown in colour roast some raisin till 1 min,until they puff up In the same pan, roast Rava/Semolina for 4-5 mins add 2 tbsp ghee into the rava roast rava for about 7-8 mins, until light brown in colour after 7-8 mins, switch off the flame and let it cool down a bit (SLIGHTLY WARM) do not cool the rava completely add roasted cashew & roasted raisins to the rava mixture, Grind sugar & cloves together into a fine powder and add the powder into the rava mixture combine everything well together gradually add milk to 1/4th part of the mixture and mix well if the mixture is dry, add some more

INGREDIENTS: Maida / All purpose flour     -   1 & 1/2 cup chilli pwder - 1/2 tsp carrom seeds/ ajwain    -   1 tsp ghee/clarified butter    - 2 tbsp salt METHOD: IN A CONTAINER, ADD 1 AND 1/2 CUP MAIDA NOW ADD SALT ACCORDING TO YOUR TASTE, CHILLI POWDER, CARROM SEEDS MIX ALL THE DRY INGREDIENTS WELL HEAT 2 TBSP GHEE/CLARIFIED BUTTER AND ADD THE GHEE TO THE DRY INGREDIENTS WHEN IT IS STILL HOT MIX IT WITH A SPOON OR SPATULA ADD WATER GRADUALLY TO THE FLOUR MIXTURE AND MAKE A DOUGH AFTER THE DOUGH IS DONE, APPLY SOME OIL ON THE DOUGH AND LET IT REST FOR 15-20 MINS AFTER 15-20 MINS, BREAK THE DOUGH INTO SMALL PARTS AND ROLL THEM ON A ROLLING BOARD.  IT SHOULD B 1/2 cm THICK IN SIZE, PRICK THEM WITH A FORK AND CUT IT INTO YOUR DESIRED SHAPES AND SET IT ASIDE FOR FRYING: HEAT OIL IN A PAN TO DEEP FRY  AFTER THE OIL IS HOT ENOUGH ADD PIECES INTO BATCHES FRY THEM ON LOW-MEDIUM FLAME FRY THEM TILL LIGHT BROWN IN COLOUR ON BOTH SIDES REMOVE FR

INGREDIENTS: Prawns Onion - 1 small Potato - 2 (boiled & mashed) Ginger Garlic paste - 1 tsp Green chilli  Turmeric powder -  1/2 tsp Chilli powder - 1/2 tsp Coriander levaes Salt Marinate the prawns with turmeric, red chilli and lemon juice for atleast 30 mins METHOD: Heat a pan and add 1 tbsp oil add finely chopped onions & saute it for 2 mins, it should not be fuoll cooked because we are going to cook it again later on, add ginger garlic paste & saute till the raw smell goes add finely chopped green chillies, turmeric powder, red chilli powder coriander leaves finely chopped add marinated prawns and cook it for 2 mins let the prawns mixture cool down In a container, add potato (bolied & mashed) an add the prawns mixture & mix the mixture well add salt according to your taste shape them into your desired shapes coat them with rava/semolina/bread crumbs Heat a pan & add 1 tbsp oil place the cutlet peices on th

INGREDIENTS: 1.   Sabudana/sago                  -      150 grams 2.   Potato                                -      1 3.   Sugar                                 -      1 tbsp 4.   Salt                                    -       1 tsp 5.   Green chillies 6.   Coriander leaves 7.   Lemon juice 8.   curry leaves                          -     6/7 9.   peanut (crushed/powdered) - 50 grams THIS IS A LOW CALORIE SABUDANA VADA/SOGA VADA RECIPE METHOD: In a container, add soaked sabudana/sago. SABUDANA SHOULD BE SOAKED IN WATER FOR ATLEAST 6 HOURS  add boiled & mashed potato add 1 tsp SALT, 1 tbsp SUGAR add 5o grams of peanut powder GREEN CHILLES & CURRY LEAVES finely chopped squeeze 1/4 lemon juice into the mixture and combine everything well together and the mixture is ready FOR MAKING THE VADA: apply some oil on your palms make small balls out of the mixture and flatten them out into a vada shape heat a pan and add 2 tbsp oil for shallow fryin

INGREDIENTS:  1.   NACHNI/FINGER MILLET FLOUR          -    2 cups 2.   WHEAT FLOUR                                         -    1 cup 3.   SALT                                                            -   TO TASTE 4.  WATER                                                         -   TO KNEAD THE DOUGH METHOD: IN A CONTAINER, ADD 2 CUPS OF NACHNI ATTA/ FINGER MILLET FLOUR, 1 CUP OF WHEAT FLOUR AND PINCH OF SALT, KEEP ADDING WATER GRADUALLY TO THE DOUGH, THE DOUGH SHOULD BE SOFTER THAN THE NORMAL CHAPATI DOUGH, KEEP IN MIND THAT THE DOUGH WOULD BE SOFT TO WORK WITH, HENCE KEEP APPLYING WHEAT FLOUR WHILE ROLLING THE DOUGH, MAKE SMALL DOUGH BALLS AND START ROLLING THE DOUGH BALLS HEAT THE PAN AND ROAST THE FLAT BREAD/ BHAKRI ON MEDIUM TO HIGH FLAME FOR  MINS, ONCE YOU SEE BROWN SPOTS ON BOTH THE SIDES, OUR FLAT BREAD/BHAKRI IS READY TO SERVE, THIS RECIPE IS BENEFICIAL FOR DIABETIC PEOPLE AND FOR WEIGHT LOSS. FOR MORE RECIPES CHECK OUT OUR YOUTUBE CHANNEL "Ar

Youtube video link: https://youtu.be/HZQh4leMFbI Ingredients : Corn (boiled) -          100 grams Paneer -                     100 grams Tomato -                     3 Onion -                       2 Coriander powder -    2 tsp Chilli powder -          1/2 tsp Cumin powder -        1 tsp Garam masala -         1 tsp Turmeric powder -    1/2 tsp Kasuri Methi -           1 tsp Salt Ginger Garlic paste - 2 tsp Cashew paste -          10 cashews METHOD: 1.    GRIND 100 GRAMS OF CORN IN A BLENDER INTO A THICK PASTE, 2.    FOR MASALA :        HEAT A PAN AND ADD 1 TBSP OIL        ADD CHOPPED ONIONS AND SAUTE FOR 2-3 MINS UNTIL TRANSLUCENT IN           COLOUR,       ADD 2 TSP GINGER GARLIC PASTE AND SAUTE FOR 2 MINS OR UNTIL THE               RAW SMELL FADES,       ADD 1/2 TSP TURMERIC POWDER AND MIX WELL,       ADD CHOPPED TOMATOES AND SAUTE FOR 4-5 MINS, UNTIL SOFTEN,       NOW, REMOVE THE MADE MASALA IN A SEPARATE PLATE AND LET IT COOL        DOWN      

Youtube video - Click on this link  https://youtu.be/NlK9hZEM17g INGREDIENTS : 1.    Shepu/Dil - finely chopped 2.    Garlic - 5/6 3.    Mustard seeds/rai - 1 tsp 4.    Onion - 1 large 5.    Curry leaves - 5/6 6.    turmeric powder - 1 tsp 7,    Tomato - 1 large 8.    green chillies 9.    Black gram/ urad dal - 1 tsp 10. Coconut (grated) 11. Salt Method: 1.   Heat a pan/kadai & add 1 tbsp oil, 2.   Add, 1 tsp rai/mustard seed, 3.   Add, finely chopped garlic and fry till golden brown in colour 4.   Add chopped Onions & curry leaves and saute it for 2 mins, 5.   Add Urad dal and roast it for another 2 mins, 6.   Add slit green chillies, 7.   Add, 1 tsp turmeric/haldi powder, 8.   Add, chopped tomatoes and cook it for 2 mins, 9.   Add finely chopped shepu/dill & mix well 10. the portion will reduce in quantity once it is cooked, 11. Add, Salt according to your taste 12. finally add grated coconut (this is optional) &      Our veget

                                             SOYA CHUNKS BHAJI - by AroundTheKitchen                                     Youtube video : click on this link  https://youtu.be/7M0Sef5buEo Ingredients : soya chunks Tomato - 2 large Onion - 2 large red chillies - 3 curry leaves - 7/8 Garlic - 4/5 Coriander seeds - 1 tsp Cumin - fenugreek seeds cloves cinnamon mustard seeds coconut grated capsicum turmeric 1.     soya chunks - soaked in hot water for 10 mins and then remove the excess water from the soya           chunks by squeezing the chunks. 2.    grind all the dry masalas together into a thick paste. 3.    heat a pan and add 1 tbsp oil. 4.    Atfer the oil is hot enough, add 1 tsp mustard seeds / rai in the oil, 5.    then add 3 cloves and let it roast till golden brown in colour, 6.    now, add curry leaves 7.    add, chopped onions and saute for 3 mins on medium flame, 8.    now, add 1//2 tsp turmeric powder and mix well 9.   add chopped capsicum