DRY FRUITS CHURWA... {MEWA MIX)

INTRODUCTION :-

HomeMade Snack , you can have while Fasting , It's Healthy , Tasty and Very Easy


INGREDIENTS :-

- Dry Fruits of your Choice (Like Almond , Cashew Nut , Pistachios ,Raisins , Peeled Peanuts, Melon Seeds etc)

- 3 Potatoes ( Big )

- Ghee ( a class of clarified butter) - 2 Spoon

- Masala : Red Chilly Powder , Salt , Black Pepper and Turmeric Powder

- Sugar Powder ( Optional )

PROCEDURE :-

Step 1- In a Microwave , On Reheat or Quick Mode (Which you use to warm the food) Roast all the Different Dry Fruits Separately for 30 Seconds after adding Ghee Enough to Just Coat them all, then give it a Toss so the The Dry Fruit beneath come on top and Roast it again For 30 Seconds

Step 2- Do the same 30 Second Roast and then Toss , for around 5-6 Times , till they are Crispy and they Crack

Step 3- Grate Peeled Potatoes and Keep it in water for 10 mins

Step 4- After that Remove it from the water and make it Dry Using a Cloth

Step 5- In Hot Oil , at Low Flame , Fry it till it becomes Golden brown and it Turns out Crispy

Step 6- After it Comes to Room Temperature , Crush it and Mix it Roasted Dry Fruits

Step 7- In a Kadai (Cooking Bowl) , Take 1 Spoon Ghee , Add all the Masala as per Your Taste and Add the Mixture immediately and Mix it Well

Step 8- After it Cools Down you can Add Sugar Powder if you Like

- Your Dry Fruit Chudwa is Ready !!

Enjoy

MASALA PEANUT CHUTNEY

INTRODUCTION :-

Using this " Masala Peanut Chutney ", it gives taste and crunch to any dish.
You can Use it in Bhel, Raita, Curry.

INGREDIENTS :-

- Peanuts - 1 Cup (Roasted and De-skinned)
- Oil - 1 Spoon

- Red Chilly Powder (as per taste)

- Turmeric Powder (as per taste)
- Salt (as per taste)

PROCEDURE :-

- Add Peanuts and Masala in a Mixer and Grind it.

- Add 1 Spoon Hot Oil after Grinding

Your Masala Peanut Chutney is Ready !!
You can Store it in an Air Tight Container for 2 Months in Fridge.

PAANI PURI

INTRODUCTION :-

Here's everybody's Favorite Paani Puri. It's Easy , Healthy , Instant , Tasty and Hygienic. So Try this Summer Delight and Enjoy !!

INGREDIENTS :-

FOR PAANI PURI WATER
- Mint Leaves - 1 Small Bunch
- Coriander - 1 Small Bunch
- Green Chilly - 3 to 4 ( as per your taste )
- Black Salt - 1 tsp
- Paani Puri Masala - 1 tsp
- Tamarind Pulp - 2 tbsp
- Lime Juice - 1/2 Lemon
- Salt (as per taste)

PROCEDURE :-

- Add all ingredients and little water in a Mixer and Grind it.

- Add the Paani Puri Mixture in 1 Litre water (Taste it and Add more water as per taste). You can freeze it in a cube and refrigenerate it for furture use (Follow Mint Cube Recipe).

Your Paani Puri Water is Ready !!

FOR PURI

INGREDIENTS :-

- Rava - 1 cup ( Suji )
- Maida - 1/2 cup
- Oil - 1 Spoon
- a Pinch of Salt

PROCEDURE :-

- Prepare a Tight Dough with the Ingredients except oil and rest for 45 mins in a Wet Cloth

- After 45 mins add 1 Spoon Oil and Mash it.

- Roll a Big Roti and Cut it with a Cutter in a Shape you like and Fry it.

Your Puri is Ready !!

Now you have evening snacks of home made pani puri.

For Masala
INGREDIENTS :-
- Potato - 1kg
- Salt, Chilli & Podina - as per taste
- Chikpea 1/2 cup
- Lemon 1 pc

PROCEDURE :-

- Boiled and peel off the skin of Potato.
- Mash it in a pan.
- Add Salt, Chilli, Lemon (Juice), Podina & Chickpea to the Pan and mix it well.

Your masala is ready.

Garnish with Carrot, Bhujia, Podina and Tomato. Your Masala Pani Puri is ready.

MATAR MASALA

INTRODUCTION :-

Matar Masala - creamy green peas masala gravy. No onion - No garlic recipe.

INGREDIENTS :-

(measuring cup used, 1 cup = 250 ml)

- 1 cup matar(peas) - 140 grams
- 1 to 1/2 ginger,

- green chili paste or ½ inch ginger & 1 to 2 green chilies (crushed to a paste)
- 2 tbsp fresh curd/dahi/yogurt, beaten
- 2 tbsp milk powder or dairy whitener
- a generous pinch of hing (asafoetida)
- ½ tsp turmeric powder (haldi)
- ½ to ¾ tsp red chili powder (lal mirch powder)
- 1 tsp cumin powder (jeera)
- 1 tsp coriander powder (dhania powder)
- ½ tsp garam masala powder
- ½ tsp kasuri methi (dry fenugreek leaves) crushed
- 1 cup water
- 3 tbsp oil
- salt as required

For tomato-cashew paste:

- 3 medium to large tomatoes -250 grams or 1.5 cups chopped tomatoes

-  10 to 12 cashews/kaju

For whole garam masala:

- 1 bay leaf (tej patta)
- 2 cloves (lavang)
- 2 cardamoms (chotti elachi)
- 1 inch cinnamon (dal chini)
- 1 or 2 single strands of mace (javitri) (optional)

PROCEDURE :-

Step 1. First soak 10 to 12 cashews in warm water for 20 to 30 minutes.

Step 2. When the cashews are soaking, steam the fresh peas till they are cooked completely. You can steam them in a steamer or pressure cooker. If cooking in a pressure cooker, then cook for 2 whistles.

Step 3. Later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar. Without adding any water, grind to a fine and smooth paste. Keep the ground tomato-cashew paste aside.

Step 4. Heat 3 tbsp oil in a pan. then add the whole garam masala - 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). Saute till the spice become fragrant.

Step 5. Then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. Stir and saute till the raw aroma of ginger and green chilies go away.

Step 6. Now add the tomato-cashew paste. Stir the paste well.

Step 7. The mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.

Step 8. Meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.

Step 9. Stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides.

Step 10. Then add the ground spices - ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.

Step 11. Stir for a minute.

Step 12. Now lower the flame. Then add beaten curd.

Step 13. As soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.

Step 14. Stir the curd very well with the whole mixture. Remember to add beaten curd on a low flame and keep on.

Step 15. Stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.

Step 16. Add 1 cup water.

Step 17. Then add the cooked green peas. Season with salt. Stir everything very well.

Step 18. Add 2 tbsp milk powder. instead of milk powder, khoya can be added. But add khoya and saute it once the tomato-cashew paste is done. Stir again.

Step 19. Bring the peas masala curry to a simmer on a low to medium flame.

Step 20. Lastly add ½ tsp kasuri methi, which has been crushed. Stir and switch off the flame.

Garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. You can also serve green peas masala with jeera rice or saffron rice.

SCHEZWAN NOODLES WITH SCHEZWAN PANEER

INTRODUCTION :-

Schezwan Noodles with Schezwan Paneer

Chinese Food is everyone's Favorite. Now you can make Chinese at Home all You Need is Some "Chings" Magic !!

It's Very easy and Takes Very Less Time.

For Schezwan Noodles

INGREDIENTS :-

- Boiled Noodles

- Chings Noodles Miracle Masala
- Chings Schezwan Chutney
  (Easily Available in Supermarkets)

- Vegetables :- Onion, Carrot, Capsicum and Cabbage ( You can Also Use Spring Onions )

- Oil - 2 Table Spoon
- Salt to Taste

PROCEDURE :-

- In a Kadai , take 2 Table Spoon Oil
Add all The Vegetables ( Chopped , Long and Fine )

- Stir Fry then for about 2 mins, Add Salt, Chings Noodles Masala and Schezwan Chutney and then Stir Fry for 1 min

- Add Boiled Noodles and Mix Well for about 2 mins.

Your Schezwan Noodles are Ready !!

For Schezwan Paneer

INGREDIENTS :-

- Chings Schezwan Paneer or Chilly Paneer Mix

- Paneer
- Vegetables :- Onion, Capsicum and Carrot
- Corn Flour
- Oil - 2 Table Spoon
- Soya Sauce
- Black Pepper
- Salt

PROCEDURE :-

- Add Soya Sauce, Salt and Black Pepper in Paneer and Marinate it. Then add Corn Flour and Coat it well.

- Deep Fry the Paneer and Keep it aside.

- In a Kadai, Take oil Add All Vegetables and stir fry for 2 mins , then Add Fried Paneer and Salt

- Mix The Chings Schezwan Paneer mix in water ( Mix only Half if Making Less quantity )

- Add that Mixture in Vegetables and Let it Boil till the Water becomes Thick Gravy ( 2-3 Mins )

Your Schewan Paneer is Ready !!

ENJOY !!

MASALA NAAN

INTRODUCTION :-

HEALTHY MASALA NAAN

INGREDIENTS :-

FOR DOUGH

1 bowl Maida and Wheat flour mix
1 tea spoon Sugar
1 tea spoon Lime juice
1 table spoon Curd
1 table spoon Oil
2 pinch Baking soda
1/2 tea spoon Salt

FOR MASALA

2 Table spoon Corriander
1/2 Teaspoon red chilly powder
1 Tea spoon dhaniya powder
1/2 tea spoon Ginger Garlic paste
Salt to taste

MIX ALL INGREDIENTS FOR MASALA

PROCEDURE :-

1. In a big bowl take maida and wheet flour.
2.Add all ingredients in it and make a smooth dough for naan.
3.Rest dough for two hours.
4.Roll it in oval shape.
5.sprinkle masala on naan.
6.Roll it little and prik it.
7.Bake naan at 180 degree C for
5 minutes

And your masala naan is ready to eat

You can make variations by sprinkling corriander or chilly flakes and oregano

Serve it with your fav curry

FRENCH FRIES

INTRODUCTION :-

Fly a Kite and Enjoy this Quick Bite !!

Here is Everyone's Favorite !!

CRISPY AND TASTY FRENCH FRIES

INGREDIENTS :-

Big and Long Potatoes
Corn Flour
Oil
Salt
Chilly Powder
Chaat Masala

PROCEDURE :-

STEP 1..Cut The Potatoes as Shown in the Pic and Put in Water

STEP 2.. Boil water in a Big Vessel and Add CHOPPED POTATO At Boiling Point Only for 3 minutes and Strain the water..

STEP3.. Sprinkle Corn Flour on it and Coat a Thin Layer on it..

STEP 4.. Fry it in Hot oil At MEDIUM FLAME and then HIGH FLAME Till it Becomes GOLDEN BROWN..

Step 5.. Sprinkle Salt , Chilly Powder and Chaat masala..

Serve it with Sauce and Mayonnaise.

TIP:- You can also store the uncooked FRIES in freezer for 10 to 15 days in an air tight container.

DUM HANDI BIRYANI

Introduction :-

Try this Biryani at Home and you'll Forget all the Restaurants.

Healthy , Tasty and Easy to Make

DUM HANDI BIRYANI

Ingredients :-

Vegetables - French Beans, Potato, Carrot, Onion, Sweet Corn, Peas, Bell Peppers. (You can add Any Vegetables of your Choice)

Kaju (You can also Add Paneer)
Basmati Rice
Chilly Ginger Garlic Paste

For Biryani Masala Paste :-

Curd - 2 Spoon
Biryani Masala - 1 Spoon
Garam Masala - 1 Spoon
Any Ready Made Curry Mix - 1 Spoon
Chilly Powder - 1 Spoon
Turmeric Powder - 1/2 Spoon
Salt to taste

Procedure :-

Step 1 - Cut all the Vegetables and Make the Biryani Masala Paste by Adding all it's Ingredients and Mix Well

Step 2 - Half Boil all Vegetables except Onions and Bell Pepper and Boil Rice up to 90% and add Salt Simultaneously.

Step 3 - In a Kadai Pour some Oil, Add Chilly Ginger Garlic paste then Onion, Bell Pepper and Kaju and cook for 1 minute

Step 4 - Add rest of the Vegetables,cook for sometime and add the Biryani Masala Paste and cook for 3-4 minutes on Low Flame.

Step 5 - Add the Strained Rice on top of the Vegetables and Add 2-3 Spoon of Water.

Step 6 - Cover the Kadai and Let it "Dum" for 2-3 minutes on Low Flame till the water gets absorbed.

Your Dum Handi Biryani is Ready

Mix it a Little and Serve it with Raita.

VEGETABLE PARATHA

INTRODUCTION :-

HEALTY , TASTY AND EASY LUNCH BOX RECIPE

INGREDIENTS :-

Vegetables of your Choice, we've used - Carrot, Cabbage, sweet corn, capsicum, onion, French beans and Green chilly

Wheat Flour
Oil
Chaat masala
Salt

PROCEDURE :-

Step 1 - Finely Chop all Vegetables and Add salt, oil and Wheat Flour as much as needed for binding the dough (DONT ADD WATER and Prepare immediately after making the dough)

Step 2 - Prepare Paratha as shown in the pic and Sprinkle chaat masala

Your Vegetable Paratha is Ready

Serve it with Curd, Tea or Pickle