Rava/Semolina Cake

Ingredients:-

• Semolina (Thin Rava) - 1 cup
• Sugar Powder -1/2 cup
• Baking soda - 1/2 tbsp
• Baking powder -1 tbsp
• Curd - 1/2 cup
• Milk -1/2 cup
• Oil/Butter - 1/2 cup
• Vanilla essence -1tbsp
• Salt a pinch

Method :-

• Take a big bowl add , Thin rava/Semolina, add 1/2cup of sugar powder,baking soda and baking powder,salt a pinch then mix all together nicely.
• Then add oil/Butter mix it properly .
• Bow add the vanilla essence and curd into the semolina and mix nicely. It should be lumps free,then cover the bowl and rest for 15 minutes.
• Pre heat the oven 15 minutes with 210C°
• After 15 minutes add the milk slowly into the semolina mixture and again mix it nicely to make the batter consistency properly.
• Then grace the baking tray with oil and little Maida,then pour the Semolina/Rava mixture into to it .
• Now bake the cake for 40 minutes with 210 C°.
• After 40 minutes put a toothpick and check it, once it came out without sticking then take out from oven and let it cool down.
• Then remove the cake from baking tray ,cut it into pieces and serve it.

Sweet Boondi

Ingredients:-

• Besan/Gram Flour - 1 cup
• Oil - 1 tbsp
• Sugar - 1 cup
• Water -1/2 cup
• Broken cashew nuts - 1 tbsp
• Melon seeds - 1tbsp
• Green Cardamom powder - 1 tbsp
• Kesar/ orange food color - 1 pinch
• Cooking oil to fry

Method :-

• Take gram flour in a bowl add 1 tbsp of oil into it       then add water mix well to make a smooth batter.

• It should be smooth and little thin than bajji batter     and keep it aside.

• 2 Slotted ladles are needed. One for making boondi and another for draining boondi from oil.

• Heat oil for deep frying,Oil should be moderately hot.

• To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis.

• Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle. 

• Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop.

• Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil.

• Repeat the process with rest of the batter.

• Then make sugar syrup from 1cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil. 

• Then add in cardamom powder,cashews, melon seeds,one pinch of food color and mix well to make syrup.

• Add the fried yellow boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.

• Then switch off the flame . Let this set for 1 hours until the sugar syrup is completely absorbed by Sweet Boondi .

• Now it's ready to eat .

Rasgolla/Pahala Rasgolla

Ingredients : -

•  2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas)

• Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.

• Plain Flour (Maida) – 2 tablespoon

• Sugar – 1 tablespoon

• Muslin cloth or Fine strainer

For the Sugar Syrup :

• Water – 6 Cups

•  Sugar –  1 1/2 cup

• Cardamom power (Eli chi) – 1 teaspoon

Method:-

For the Golla's :

•  Heat the Milk in a Deep bottomed pan and let it be boiling.

• Add the lime juice or vinegar slowly to curdle the milk, and leave it for 5 minutes in lowest flame.

• Once the milk is fully converted to cheese and the cheese separate from water switch off the Gas stove.

• Now place the muslin cloth on a strainer and slowly drain the water.

• Rap the cheese in the muslin cloth and keep it under the cool running water for 5 minutes. (This will remove any smell of lime).

• Tie the ends of the cloth and hang for half an hour in a large bowl start kneading the cheese.

• Nicely squeeze the muslin cloth and drain the water in to the cheese.

• Now the cheese put it in the plate, add the flour (Maida) and sugar and    knead for 5-10 mints till the dough is soft and smooth.

• Make it small small equal sized round balls.( make sure the balls are crack free)

For the Syrup and the Rasgolla:

• Heat a pan add 2tbsp of sugar and caremol it with high flame,once it turn brown in color add 1 cup of water and switch off the flame.
• Add same water with water and add rest of sugar in a wide mouth container .

• Add the Cardamom powder after the water starts boiling and the sugar is dissolved.

• Know add the cheese balls one by one at a time.

• Cover the pot and cook on lowest flame about 40-45 mints.

• Remove the lid and take the pan off heat and let it sit for 5 mints.

• Now it’s ready to eat, serve warm

Can be refrigerated up to 5 days an airtight container.    

Rasmalai

Ingredients :-

For Making the Chenna

• Milk -1 ltr
• Vinegar - 3 tbsp

For making the malai 

• Milk -1ltr
• Sugar -1 cup
• Cardamom Powder -1 tbsp
• Rose water - 1tbsp
• Saffron/kesar - 1 tbsp
• Pistachio(thin sliced) - 5-6 nobs

For Sugar Syrup 

• Water - 5 cup
• Sugar - 1 cup

Method :-

Rasmalai Balls

• Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

• Wait for 5-10 minutes and then start adding Vinegar till milk curdles.

• Add Vinegar till the milk curdles completely.

• Using a strainer drain the water and collect the chena.

• Rinse it under tap water so that there's no trace of vinegar in it.

• Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

• Add cornflour and start mashing the chena till it’s smooth.

• Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

• Heat 1 cup sugar and 5 cups water in a wide pan and wait till it comes to a full boil.

• Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.

• Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Thickened Milk/Thick Malai

• In a heavy bottom pan, boil 1ltr of milk.

• Soak few strands of saffron in a tablespoon of warm milk and set aside.

• Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

• After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

• Also add finely chopped pistachios [if using]. Mix and switch off the flame.

• Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

• Transfer the balls to thickened milk [milk should be warm].

• Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
• Then serve the yummy chilled Rasmalai and enjoy. 

Jackfruit Kabab /Kathal ki Kabab

Ingredients:-

• Jack fruit (Raw cut into cubes) -200 gm
• Corn flour - 1/2 cup
• Ginger and ginger Paste - 1 tbsp
• Chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Garam Masala -1tbsp
• Salt as per taste
• Kabab powder - 2 tbsp
• Baking powder - 1 pinch
• Oil for fry

Method:-

• Wash the jacket fruit pieces nicely and put into the pressure cooker adding with little salt and turmeric Powder, add 1 glass of water and give 3 whistle.
• After that leave it for cool down the cooker, then open the lid drain the water from the jackfruit and let it dry little bit .
• Jake the boiled jackfruit in to a bowl,add turmeic powder a pinch,chilli powder,ginger and garlic paste,kabab Masala,garam Masala,cornflour,salt add all together and mix it slowly with hand.
• If needed you can add little water .make sure the jackfruit has to coated nicely with all the ingredients and keep it aside.
• Heat oil in a frying pan,once oil is hot add the marinated jackfruit pieces one by one and fry it with medium high flame.
• Once jackfruit kabab is fried from both the side and change the color in to golden brown, then remove it to a tissue paper.
• Know our jackfruit kabab is ready to eat serve hot with tomatoe ketchup and sliced Onion.

Instant Jalebi

Crispy Crunchy Juicy Jalebi

Ingredients :-

• Maida - 1 cup
• Curd -1cup
• Baking Soda -1/2 tbsp
• Sugar -1 cup
• Water -1 cup
• Kesar Food Colour -1/2 tbsp
• Oil/Ghee - 1 Cup
• Cardamom  Powder -1/2 tbsp
• Lemon Juice - 1 tbsp

Method :-

• Take a big bowl add Maida,baking powder, food colour and mix it well.
• Then add 1 cup of Curd into it and mix it slowly,then add water  slowly and adjust the consistency, to make a smooth batter without lumps.Then keep it aside for 10 minutes.
• In the mean while we have to make sugar syrup;
• Take a pan add 1 cup of water with 1cup of sugar and boil it nicely.
• Now add 1/2 tbsp of cardamom powder and mix it.
• Sugar Syrup consistency should be close to 1 string,then switch off the flame adding with 1 tbsp of lemon juice and keep it aside.
• Now fill the batter in to a sauce bottle/cone pipping and keep it aside.
• Now add oil/ghee in a pan and switch on the flame.
• Once oil became hot,start making jalebi in circular motion,cook it medium flame on each side till it becomes crispy.
• Then remove it from oil and put it immediately in warm sugar syrup and dip it for 10-20 secs and take out immediately.
• Jalebi is ready to eat, so garnish with chopped pista and serve hot crispy juicy Jalebi to eat and enjoy it.

Mustard Chicken gravy

 Mustard Chicken Gravy

Ingredients:- 

• Boneless Chicken - 500 gm
• Ginger and garlic paste - 1 tbsp
• Chili powder - 2 tbsp
• Turmeric Powder - 1 tbsp
• Salt as per taste
• Lemon juice - 1 tbsp
• Oil for cook
• Mustard seeds - 2 tbsp
• Cumin Seeds - 1 tbsp
• Garlic cloves - 6-7 nobs
• Small piece of Ginger
• Green chili - 2 nobs
• Onion thinly chopped - 1 nobs
• Tomato puree - 2 nobs
• Dry red chili - 1 nob
• Panch Foran - 1 tbsp

Method :-

• First wash the chicken pieces nicely add little turmeric powder,salt,lemon juice and the ginger garlic paste ,then mix well and keep it aside for 10 mints.
• Now we will prepare the masala paste.so,take the blender add ginger,garlic clove,mustard seeds,cumin seeds then add little water and blend it well to make a very smooth paste and keep it aside.
• keep a pan on the flame add 2 tbsp of oil,then add marinated chicken pieces and dry fry it with medium flame for 5  minutes.
• Then remove fried chicken into a plate and keep it aside.
• Again In the same pan add 2-3 tbsp of oil,once oil is hot add dried red chili and panch foran.
• Once it start crackling then add chopped onions and saute it nicely,once it became transparent add the tomato puree and saute it adding with chili powder and turmeric powder with medium flame.
• Once tomato well cooked add the mustard masala paste into it and mix well with medium flame for 5 minutes.
• Then add add the fried chicken pieces,green chili  into the masala and mix it nicely.
• Then add 1 glass of water for gravy and cover the lid ,then let it cook for 5-7 minutes.
• Once gravy became thick as per your requirement then switch off the flame.
• Finally sprinkle some fresh chopped coriander leaves and serve hot with plain white rice/Roti then enjoy.

Dry Masala Chicken/Chicken Dry

Ingredients :-

• Chicken - 500 gm
• Ginger and garlic paste - 2 tbsp
• Tomato chopped - 2 nobs
• Onion thin sliced - 3 nobs big sized 
• Green Chili - 2 nobs
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala - 1 tbsp
• Chicken Masala - 1 tbsp
• Kasturi Methi - 1 tbsp
• Thick Curd -2 big tbsp
• Lemon juice - 1 tbsp
• Salt as per taste
• Oil
• Ghee/Butter - 1 tbsp
• Chat masal - 1 tbsp
• Bay leaves - 1 nob
• Clove - 2 nobs
• Cardamom - 2 nobs
• Cinnamon stick - 1 small piece

Method :-

• Wash the chicken pieces nicely drain out all the water and keep it into a big vessel.
• Now add ginger and garlic paste,curd,lemon juice,chili powder,Turmeric powder,Garam magala powder,chicken masala,coriander and cumin powder,salt,little oil into the washed Chicken and mix all the masla very nicely with chicken using your hand and keep it in refrigerator  an hour for marination.
• After 1 one hour bring marinated chicken from refrigerator and keep it aside.
• Now heat oil in a pan,once oil is hot add bay leaves,clove,cinnamon,cardamon and saute it for a minutes.
• Once it start leaving aroma add the thin sliced onions and saute it very well till it became tender,then add chopped tomato, little salt then mix it well and cook it for 5-7 minutes with medium flame till tomatoes cook well.
• Now add the marinated chicken pieces and mix it well then cook it with medium flame,cover with a lid.
• In between make sure you have to mix it once, once it start living water add the kasturi methi,green chili into it and mix it then let it cook  for 10- 15 minutes.
• After 15 minutes once it completely dried all the water and it became dry the mix the chicken well and simmer the flame.
• Then add the chat masala o and mix it once.
• Finally add the Ghee/Butter on top of the chicken masala and cover it for 5 minutes.Then switch off the flame and keep it for rest 5-7 minutes.
• After 5-10 minutes remove the lid mix the dry Masala Chicken one more time and serve hot with Roti/Paratha and enjoy it, you can serve it as stater too.

Baingan Bharta/Burnt Brinjal Chutney

Baingan Bharta/Brinjal Chutney

Ingredients :-

• Brinjal(big sized) - 1 nobs
• Onion - 1 big sized (chopped)
• Garlic - 2-3 cloves(chopped)
• Tomato - 1 big sized(chopped)
• Green chili - 2 nobs chopped
• Curry leaves - 1 string
• Coriander leaves - 2 tbsp chopped
• Salt as per taste
• Mustard oil
• coriander  Powder - 1 tbsp
• Red chili powder - 1 tbsp(optional)
• Cumin seeds - 1 tbsp

Method :-

• First wash the Brinjal and apply a layer of oil to them then switch on the stove use a net /roti jari keep the Brinjal and  roast it on all sides.
• Once Brinjal roasted nicely allow it to cool down,peel the burnt skin and discard the skin,Then coarsely mash the pulp using a fork or mince finely using a fork or knife.
• Heat oil in a pan over medium flame,add cumin seeds and allow it to crackle then add curry leaves,chopped garlic and onion saute it nicely with medium flame until the onions became tender.
• Then add the chopped Tomatoes,green chili,salt,chili powder, coriander powder and stair to combine everything nicely.
• Mix all the masala and cook it for 5 minutes until it mix together and tender.
• Now add the mashed brinjal and mix it nicely,then let it cook for 10 minutes with medium flame until it gets well combined with the tomatoes and spices.
• Now switch off the flame and garnish with freshly chopped coriander leaves then serve the Baingan Bharta/Brinjal Chutney along with phulka or serve as a side dishes with white rice and Dal. 

Chilli Paneer

Chilli Paneer

Ingredients :-

• Pane er - 250 gm
• Capsicum - 1 nobs(cut into cube pieces)
• Onion - 2 nobs cut into cubes
• Garlic - chopped 2 tbsp
• Green Chili- 1 nob
• Soya sauce - 2 tbsp
• Tomato Sauce - 1 tbsp
• Chili Sauce - 1 tbsp
• Corn flour - 1/4 cup
• Oil
• Salt as per taste
• Red chili Powder - 1 tbsp
• Pepper Powder - 1/2 tbsp
• Ginger and Garlic paste - 1/2 tbsp
• Water

Method :-

• Prepare corn flour batter take a bowl add cornflour and water,ginger garlic paste,salt,little chili powder and mix it well.
• Then dip Pane er cubes into the batter and deep fry in hot oil till they turn golden .
• Drain off the fried pane er in to a kitchen paper and keep it aside.
• Take a pan add 4 tbsp of oil,once oil is hot add chopped garlic then saute it then add chopped onions and capsicum,green chili and saute it well.
• Then add soya sauce,chili sauce,tomato sauce,black pepper and salt then saute it .
• Now pour the corn flour water and stir continuously then add fried Paneer cubes and mix it well.
• finally  chili pane er is ready to serve,garnished with few chopped spring onions along with fried rice and enjoy your meal.