Boondi Ladoo Recipe

Ingredients

500 gm gram flour

1 liter water or milk

750gm ghee for frying

750 gm sugar

3 1/2 cups water

10-12 drops orange color

10-12 flakes saffron - soaked in little water

50 gm chopped cashew nuts

50 gm raisins

10 cardamoms - peeled

Boondi strainer or fryer of medium sized holes

Method

Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan.

Fill the fryer or strainer with the batter up to the half.

Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.

Fry them to golden color, drain and remove. Use up all the batter.

Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.

Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.

After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.

Prepare round balls with moist hands.

Palak Paneer

Ingredients
1 1/2 cups pureed spinach
500 gm paneer-cubed and lightly fried
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions-grated
1 cup tomatoes-chopped fine
2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seeds

Method
Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.

Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.

When fat separates, add the salt, garam masala, powdered coriander seeds and the red pepper and stir till well mixed.

Add spinach and saute for 2-3 minutes and add paneer.

Turn around a few times and serve hot.

Easy Oats Pancakes Recipe

Ingredients 
1½ cups oats flour
¼ tsp or as needed salt
1½ baking powder
⅛ tsp cinnamon(optional)
2 large eggs
1 cup milk
1½ tbsp soft butter or oil
1 tsp vanilla extract
1 tbsp sugar
For serving
Chocolate syrup

Method
Powder or process oats to a fine flour. Measure 1½ cups of this to a bowl. Add baking powder, salt, and cinnamon as well. Mix together.
Whisk together, eggs, milk,soft butter, vanilla and sugar.
Add the flour to the egg mixture and combine until mixed. Do not over do.
Set this aside for 8 to 10 minutes.
Grease a pan and heat it.
When it hot enough pour a ladle of this batter and gently spread it a bit only.
Cook until it is done, flip and cook on the other side as well until done.
Serve hot with chocolate syrup.


Homemade chocolate syrup recipe
Ingredients
¾ cup palm sugar or any sugar or dark jaggery
¼ cup cocoa
1 tsp vanilla extract
¾ cup water

Method.
Mix all the ingredients. If using jaggery, you may need to filter it. Boil for 8 to 9 minutes or until it thickens.
Cool and store it in a glass bottle. Use it as a topping on pancakes, poke cakes, ice creams or to make chocolate 

Spicy Boti Poriyal (Spicy Mutton Gravy)

 

Ingredients :

1 Boti (Mutton Tripe) – cleaned and washed

1/2 cup finely chopped onions

1/2 cup finely chopped tomatoes

1/4 tsp turmeric powder

1 tsp red chili powder

1/2 tbsp ginger-garlic paste

1 tsp coriander powder

1/2 tsp fennel powder

salt to taste

1 tsp mustard seeds

4-5 curry leaves

1 tbsp chopped coriander

To Grind :

2 small sized onions

1 tomato

1 tsp peppercorns

1/2 tsp cumin seeds

20 curry leaves

Spicy Boti Poriyal (Spicy Mutton Tripe Gravy)

Method :

Clean boti and wash it properly. Chop into small pieces. Pressure cook with little turmeric powder and 1/2 cup water for 15-20 whistles.

 Meanwhile, grind all the ingredients under “To Grind” to smooth paste adding little water if needed. Keep it aside.

Remove from the heat and allow to cool. Heat oil in a kadhai and temper mustard seeds.

Add chopped onions and fry for 2 mins. Add ginger-garlic paste and chopped tomatoes.

Mash the pulp. Add turmeric powder, red chili powder, coriander powder and fennel powder.

Cook for few mins. Add cooked boti with water, ground paste and salt to taste. Cook it covered till the gravy thickens and oil separates. Serve hot with any main coarse.

Wheat kulcha recipe

Ingredients:

Whole Wheat Flour / Atta - 2 cup

Baking Power - 1/2 tsp

Baking Soda - 1/4 tsp

Salt to taste

Sugar - 1 tblspn

Curd  - 3 tblspn

Milk - 1/2 cup

Olive Oil / Ghee / Butter - 2 tblspn

Water as needed

Nigella Seeds as needed

Coriander leaves as needed

Ghee or Butter for spreading over kulcha

Method:

Take wheat flour, salt, sugar, baking soda, baking powder and mix well.

Add in curd, milk, oil, water and knead to a soft dough.

Cover and let it rest for 1 hour.

Take small portion from dough, sprinkle some nigella seeds and coriander leaves and roll it thinly.

Place it over hot tawa and cook both sides till cooked, spread some butter or ghee over top.

Serve with any curry.

Coconut biscuits

Ingredients
100g butter, softened
25g  cornflour
75g  plain flour
25g  icing sugar
50g  desiccated coconut

Method
Mix the butter with the cornflour, plain flour and icing sugar, using your fingers. Form into small balls and roll each one in the desiccated coconut.

Place the balls well apart on a lined baking sheet and press down lightly with the back of a fork. Bake at 180°C (350°F, gas mark 4) for 15-20 mins until golden.

Note: To ensure the biscuits cook evenly, make sure they're all the same size and shape.

Homemade Chicken Nuggets Recipe

Ingredients
1/2 cup all-purpose flour
1 teaspoon granulated garlic
salt and ground black pepper
2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup prepared breadcrumbs
1 large egg
1 cup vegetable oil

Method
Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.

Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.