Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts

Monday, December 9, 2019

Yule Log (Cake) Recipe With Ingredients

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Yule Log is a traditional dessert served near Christmas, made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roll.

The original Yule log recipe is traditionally made from a genoese, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache that It is made from chocolate and cream and icings flavored with espresso or liqueurs exist.

Yule Log 
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.


Course: Dessert
Cuisine: French
Prep Time: 2 hr 30 min
Cook Time: 35 min
Total Time: 3 hr 5 min
Servings: 8 people

Ingredients:

For the cake:
  • 9 egg yolks
  • ⅔ cup caster sugar
  • 5 egg whites
  • ⅔ cup flour , sifted
For the chocolate buttercream:
  • 1⅓ cup unsalted butter , softened
  • 4/5 cup caster sugar
  • 2 eggs
  • 2 egg yolks
  • 3½ oz. chocolate (50% cocoa or more, to taste)
  • ¼ cup water
For the syrup:
  • 2 cups water
  • 1 cup caster sugar
  • ⅓ cup liquor (rum or kirsch, and/or flavoring of choice)

How To Make Yule Log (Cake) :

Cake
  1. Preheat oven to 450 F.
  2. Separate egg yolks from white. In a bowl, whisk the yolks with 1/3 cup of caster sugar until they turn white and are firm.
  3. In a second bowl, whisk the egg whites with the remaining caster sugar until they are firm.
  4. Stir in sweetened yolks to white, lifting the preparation from the bottom of the bowl, very gently, in order not to break the whites. Stir in the flour very gradually, proceeding in the same way.
  5. Spread the batter in a rectangle baking sheet of about 12 x 16 inches covered with parchment paper. Bake for 5-6 minutes.
  6. Remove from oven and let cool. Turn the cake over on a second parchment paper and peel off the first paper from the cake.
Chocolate Buttercream
  1. Melt chocolate in double boiler and set aside at room temperature.
  2. Beat the whole eggs and yolks with electric mixer for 4 minutes.
  3. In a non-stick saucepan, bring the sugar and water to a boil and cook over low to medium heat until reaching a temperature of 244 F. Soak quickly the bottom of the pan in cold water to stop the cooking.
  4. While whisking egg yolks, slowly pour the syrup to drizzle over the eggs and whisk briskly for several minutes until it is tempered. The mixture should at least double in volume and whiten.
  5. With the processor at medium speed, gradually and gently fold the butter. It is very important for the butter to be soft and not melted.
  6. Finish by gently incorporating the melted chocolate.
  7. Separate chocolate buttercream in two portions of ⅓ and ⅔.
Syrup
  1. Combine water and sugar in a saucepan. Boil. Stir until sugar is completely dissolved. Cook over low heat for 3 minutes, stirring constantly.
  2. Reserve the syrup in a glass container and allow to cool until reaching a temperature of about 60 F. When cool, add liquor and/or selected flavor extracts.
Assembling
  1. Brush cake with syrup.
  2. Spread evenly ⅓ of the chocolate buttercream on the entire surface of the cake. Roll the log lengthwise. Wrap tightly in plastic wrap so that it keeps its shape. Place in the refrigerator for 3 hours.
  3. Take the rolled cake out of the refrigerator. Cut one of the ends of the log. It will be used to make a "knot" (as in a real log).
  4. Using a spatula, spread the remaining ⅔ of the chocolate butter cream, then place the knot on top. Then coat the perimeter of the "knot" with cream.
  5. Using a pastry comb or fork, make streaks to imitate the bark of the wood.

Notes:

Optional: Add decorations as per you wish, including mushroom meringues or candies.


Keyword: butter, chocolate, egg, flour, rum, sugar
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Saturday, December 7, 2019

Dhaba Style Punjabi Dal Tadka Recipe With Ingredients

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Lentils with a Spicy Tempering Dhaba Style Punjabi Dal Tadka

Dal Tadka is one of the most popular recipe served in Indian restaurants. A mix of moong dal and arhar dal, this is a flavourful lentil preparation from Punjab. Here is how to make a simple and authentic Dhaba Style Punjabi Dal Tadka Recipe.

DHABA STYLE  PUNJABI DAL TADKA
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 129 kcal

Ingredients:

  • 1/2 cup Arhar Dal
  • 1/2 cup Moong Dal
  • Salt to taste
  • 2 tbsp Ghee
  • 1/2 cup Onion Chopped
  • 1 tsp Ginger Chopped
  • 1 tsp Garlic Chopped
  • 1 tsp Green Chilli Chopped
  • 1/2 cup Tomato Chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tbsp Lemon Juice
For tempering:
  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1/4 tsp SSP Hing
  • 2-3 Dry Red Chillies
  • 2 tsp Garlic Chopped
  • 2 tbsp Fresh Coriander Chopped

How To Make Dhaba Style Punjabi Dal Tadka Recipe:

  1. Wash the dal and add it in a pressure cooker along with 3 cups of water and salt to taste.
  2. Pressure cook until dal is nicely cooked.
  3. Remove the pressure cooker from heat and let the pressure release. Mash the dal using the back of a ladle.
  4. Heat ghee in a pan.
  5. Once the ghee is hot, add onion and fry until slightly browned.
  6. Add ginger and garlic and fry for a minute.
  7. Add green chilli and tomato and cook for another 2-3 minutes.
  8. Now add turmeric powder and red chilli powder and the cooked dal.
  9. Adjust the amount of water and salt and bring the dal to a boil.
  10. Simmer the heat and let the dal cook for 4-5 minutes.
  11. Add lemon juice and mix well.
  12. For tempering, heat ghee in a pan.
  13. Once the ghee is hot, add cumin seeds and heeng.
  14. Let them crackle for a few seconds.
  15. Add Dry red chillies and garlic and fry until garlic turns brown.
  16. Pour the tempering over the dal.
  17. Garnish with fresh coriander.
  18. Serve hot.


Notes:

  • Use a mix of either tuvar dal and moong dal or tuvar dal and dhuli masoor dal.
  • Always give two tadka to the dal to give it a dhaba like taste.
  • In the second tadka, make sure the ghee is very hot before adding the cumin seeds. It will make sure to release all their flavour in the ghee.
  • Use very good quality hing to give the tadka as it lends it a very delicious flavour.
  • You can also give a smoky taste to the dal by giving dhungar to it. For adding smoke flavour to dal, heat a piece of coal until red. Keep a bowl in the centre of the dal and keep this hot coal piece in the bowl. Drizzle a tsp of oil over the coal and immediately close the lid of the pan.

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Friday, December 6, 2019

Ragi (Raji) Dosa Recipe - How to make Ragi Dosa

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Ragi Dosa is one of the traditional foods in South Karnataka.
Finger Millet, also known as Ragi (Raji) is an important millet grown extensively in various regions of India and Africa. It ranks sixth in production after wheat, rice, maize, sorghum and bajra in India.

Ragi Flour is a primarily a powder food, made out of Ragi grain. It also controls diabetes as it contains complex carbohydrates and high fibre levels. It is rich in calcium and extremely good for vegans and vegetarians.

According to wikipedia ragi keeps you young and keeps your skin healthy and gives glow to the skin.

 It is finger millet powder. It has high protein and mineral content.

Calcium and Iron enriched ragi dosa are super nutritious and taste super delicious. Make for kid's tiffin or as breakfast for unique flavor and taste.



RAgI DOSA

Ingredients:

  • Ragi flour - 1/2 cup
  • Wheat flour - 1/4 cup
  • Chickpea flour - 1/4 cup
  • Oil/ghee - 1/4 cup
  • Curd - 1/2 cup
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Green chilly - 1 (finely chopped)
  • Ginger - 1 inch piece (grated) or 1/2 tsp paste
  • Salt - more than 1/2 tsp or to taste


How to make Ragi Dosa:

Prepare the dosa batter
  1. Take ragi flour and wheat flour in a big mixing bowl, followed by chickpea flour. 
  2. Now add curd to it. Add water in small portions and stir until all lumps dissolves completely. 
  3. After this, add salt, ginger, green chili or some green coriander. 
  4. Add some more water and make the batter a little thin in consistency. 
  5. Batter is ready and for this much batter 1/2 cup water and 1/2 cup curd is used. 
  6. Cover and keep the batter aside for 20 minutes to set.

Roast the dosa
  1. After 20 minutes when the batter turns puffy, whisk is nicely. 
  2. Heat a non stick pan over the flame. 
  3. Pour some oil over the pan and spread it evenly using a napkin paper. 
  4. When the pan is heated well, reduce the flame and let it cool down a little. 
  5. When the pan is medium hot, pour 2 tbsp batter over it and stir in circular motion very thinly. 
  6. Now increase the flame. 
  7. Spread some oil all around the dosa and over it as well. 
  8. Let it roast from beneath until it gets golden brown. 
  9. After this, flip the side of dosa and let it roast from other side as well until it gets golden brown spots.
  10. Dosa is roasted well, reduce the flame and take it off from tawa. Likewise prepare rest of the dosas as well.
  11. Raagi dosa is ready, these are also known as raagi cheelas. 

Super healthy and tempting raagi dosa and serve steaming hot with chutney, curd, tomato ketchup, chilly sauce or coconut chutney and relish eating. Pack them in tiffin with tomato sauce, jam or sweet pickle.


Notes:

  • Do not skip curd as it helps to avoid the bitter taste of ragi.
  • You can also prepare batter with rice flour.
  • Instead of non stick pan, non stick tawa can be used.
  • While spreading the batter make sure that the batter is not too hot. Let it heat sufficiently, then reduce the flame and let it cool down a little else it will get difficult to spread the batter.
  • You can also add finely chopped spinach or methi leaves to give them a different taste and flavor to these ragi dosas.
  • Batter of ragi dosa should not be as thick as normal dosa, it should have thin consistency like rava dosa.Adding chiroti rava(fine semolina) makes dosa stiff and crispy.
  • Instead of rava, you can add 1 tbp powder of split black gram aka urad dal.
  • You can add grated carrot, finely chopped onions, capsicum and chillies for the batter to make it more wholesome, healthier and spicier.

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Carnation Fudge Recipe With Ingredients

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CARNATION FAMOUS FUDGE

Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

Scrape the fudge into a shallow dish lined with parchment paper and let it cool until it reaches room temperature, about 1 to 2 hours. Lift the parchment paper and fudge and set it on the work surface when it hardens.

Big sugar crystals make fudge taste grainy, while very tiny sugar crystals result in a creamy, sweet fudge that tastes like, well, great fudge.

“This is a recipe from Nestle. It's easy to make and pretty good with or without nuts.”
Carnation Fudge


Recipe by: Kannwilson
Ready In: 22mins
Serves: 24

Ingredients:

  • 1 1⁄2 cups sugar
  • 2⁄3 cup evaporated milk
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1⁄4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1⁄2 cups semi-sweet chocolate chips
  • 1⁄2 cup chopped pecans or 1/2 cup walnuts (optional)
  • 1 teaspoon vanilla extract

How To Make Carnation Famous Fudge:

  1. Line an 8 inch baking pan with foil.
  2. Combine sugar, evaporated milk, butter and salt in a medium saucepan.
  3. Bring to a full rolling boil over medium heat, stirring constantly.
  4. Boil, stirring constantly for 4-5 minutes.
  5. Remove from heat.
  6. Stir in marshmallows, chocolate chips, nuts and vanilla extract.
  7. Stir vigorously for 1 minute or until marshmallows are melted.
  8. Pour into prepared pan.
  9. Refrigerate for 2 hours or until firm.
  10. Lift from pan and remove foil.
  11. Cut into pieces
source: https://www.food.com/recipe/carnation-famous-fudge-49112
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Tomato Salsa Recipe in 10 Minutes | How To Make Salsa

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Salsa is the Spanish word for "sauce"

It is commonly used as a dip alongside tortilla chips, or as a condiment served along with dishes such as huevos rancheros or burritos.

There are hundreds of different kinds of salsas used in a variety of culinary applications.

Salsa mexicana ("Mexican sauce"), is made with raw tomatoes, lime juice, chilies, onions, cilantro leaves, and other coarsely chopped raw ingredients although many variations exist using fruit and other vegetables like corn or beans.

The acid ingredients used in salsa help preserve it. You must add acid to canned salsas because the natural acidity may not be high enough. Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor.

This bright salsa is made with fresh summer tomatoes. It’s quick and easy to make in the blender and perfect for snacking or taco night.

SALSA


Course: appetizer or side
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 5


Ingredients:


  • 6 roma  tomatoes, cut into quarters
  • 1 jalapeno, roughly chopped
  • 1/2 large white onion, peeled and roughly chopped
  • 3 cloves garlic, chopped or crushed
  • 1 lemon or lime juice
  • 1 cup fresh coriander leaves
  • pinch of cumin (optional)
  • 1/2 teaspoon sea salt



How To Make Salsa:


  1. Place all ingredients in a blender or food processor and pulse until just chunky.
  2. Taste and adjust seasonings if needed.
  3. Refrigerate at least an hour to let the flavors meld.
  4. The salsa may be lighter red than store-bought salsa due to the air blended in and fresh tomatoes are usually lighter in color than canned. It may darken up as the air settles.


Keyword: dip, Mexican, salsa, tomatoes, Tacos

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Tuesday, December 3, 2019

Easy Flapjack Recipe With Ingredients

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In America a flapjack is actually a pancake. English flapjacks are more of a gooey oat/granola bar, made with butter, sugar, golden syrup and oats, all baked in the oven.

Flapjacks are a super simple and easy treat.flapjack is a delicious tray-biscuit made from oats and golden syrup. They are very popular, and come with a variety of extra ingredients like chocolate, and even toffee bits.

Feel slightly more wholesome than a plain cake because of the oats.They can be soft or crunchy, making them an excellent change from the usual cookie.

Flapjack ingredients laid out, oats, golden syrup, soft light brown sugar and butter on a white marble background.

FLAPJACK 
Learn How to Make Flapjacks with this easy recipe. The favourite simple, English, chewy, gooey, kids bake. Add chocolate if you fancy, or use dairy free spread to make them vegan. Use gluten free oats to make them gluten free too.

Tips For Making The Perfect Homemade Flapjack:

  • Always use a good quality baking parchment to line your baking tray. A top tip is to make small cuts in your parchment at each corner to help it fit the baking tray better.
  • You can vary the type of sugar used in your flapjack. I used soft brown sugar in this recipe to make it chewy and rich. You could also use castor sugar but it won’t be quite as tasty. Dark brown sugar would give a darker appearance and a richer flavour.
  • I have used 1tsp of salt in this flapjack recipe. You can leave this out if you are cooking for young children, but I do have to say I think it really adds to the recipe and brings out the flavour.
  • If you prefer you could substitute honey for golden syrup, I haven’t tried this myself, but if you do let me know how you get on.


Course: Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16
Calories: 273 kcal

Ingredients:

  • 225 g Butter
  • 150 g Golden Syrup
  • 150 g Soft light brown sugar
  • 450 g Oats Jumbo Rolled
  • 1 tsp Salt

How To Make Flapjack:

  1. Preheat your oven to 170deg (fan) 150deg (conventional).
  2. Line a 20cm x 20 cm baking tray with baking parchment, cut slits in each corner so it fits neatly.
  3. Melt your butter in a large pan over a low heat.
  4. Once melted add your sugar. and golden syrup. Once the sugar has dissolved remove from the heat and stir in the oats.
  5. Give the entire mixture a really good stir so that all of the oats are coated.
  6. Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly.
  7. When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife and enjoy.

Recipe Notes:

  • When do you cut the flapjacks? Leave the flapjack in the tin until it is completely cooled before cutting into sixteen squares and removing from the tin. (Allowing them to cool helps them to keep their shape and means that you don't need to overcook them.)
  • Should flapjacks be crunchy or chewy? For many of us, the perfect flapjack is a chewy one, with slightly crunchy edges. Anything else is simply not good enough. However, if you of the crunchy flapjack persuasion, just cook your flapjacks for slightly longer.
  • Can you make Dairy free or vegan flapjacks? If, Yes! Then just replace the butter with your favourite dairy free spread.
  • How long do homemade flapjacks last for? This flapjack recipe will last for around 10 days kept in an air tight container.
  • You can also freeze flapjack in portions for up to one month.
source:https://www.tamingtwins.com/how-to-make-flapjacks/
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Monday, December 2, 2019

Makhan Recipe With Ingredients | How To Make Homemade Butter

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Making butter at home is very easy to make and just ready with only two ingredients within few minutes.

HOMEMADE MAKHAN (BUTTER)
Making makhan was a regular practise at home and was usually served with the rotis and parathas. You can also enjoy it with adai and parathas or use it to toast bread or make cakes and biscuits.

Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Prep Time: 10 Min
Total Time: 10 Min
Servings:10 Servings

Ingredients:

  • 2 cups Fresh cream
  • 1 cup chilled Water
  • Curd

How to make Makhan Recipe (Homemade Butter):

Instructions:

  • Boil milk. Let it cool to room temperature. Then refrigerate the milk overnight or for 5-6 hours.

Next Day:

  1. You will find a thick layer of thick cream on the surface. Collect that cream in a container, add a tsp of curd to it and store it in the freezer or in the refrigerator section.
  2. Collect cream everyday and keep adding to the already collected cream. Add a tsp of curd once in 4-5 days.
  3. Once you have collected enough cream, you can make butter from it.
  4. Take the cream from the refrigerator, add a tsp of curd/plain yogurt and keep it out overnight or for 5-6 hours. Let it come to room temperature.
  5. After 6 hours- Place the cream in the blender/mixie/food processor . Add 2-3 cups of water.
  6. Run the blender for 2-3 minutes. Then leave a gap for a few seconds and then run again.
  7. After 10-15 minutes, you will see butter collecting at the top. The liquid remaining is buttermilk.
  8. Collect the butter with a slotted ladle and place it in a bowl of chilled water.
  9. Wash the butter 2-3 times in chilled water or until the water is clear. Drain the water completely. Press and squeeze as much water as you can from the butter and then store it in a container.
  10. Homemade butter is ready. Store in a container or any box in the refrigerator for a week. It can be stored in the freezer for a month.

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Yorkshire Pudding Recipe With Ingredients

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Yorkshire pudding is a common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water.Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.  It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish.

YORKSHIRE PUDDING
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!

Prep Time: 5 Mins
Cook Time: 20 Mins
Total Time: 25 Mins
Makes: 8 large puds 24 small


Ingredients:

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil, for cooking

How to Make Yorkshire Pudding:

  1. Heat oven to 230C/fan 210C/gas 8.
  2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
  3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
  4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
  5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  7. Serve immediately. You can now cool them and freeze for up to 1 month.

Tips:

  • Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin. ... Allow some air to remain within the mixture and ensure the flour is sifted first, this isn't a pancake mix.
  • While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature. If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.
  • You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap. Let it sit for 5-10 minutes and you'll have room temperature/warm egg. Milk can simply be microwaved to warm only slightly or you'll cook the eggs.


Nutrition: 

per pud (8 large puds)
kcal199                     fat13g                         saturates2g                            carbs15g                          sugars1g                   fibre0g                        protein6g                               salt0.12g

source:https://www.bbcgoodfood.com/recipes/9020/best-yorkshire-puddings
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Sunday, December 1, 2019

Chukander Ki Jalebi Recipe With Ingredients

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About Chukander Ki Jalebi Recipe:
A perfect treat for all the dessert lovers. A healthier jalebi packed with the goodness of beetroot along with white urad dal, this dessert recipe can be the star dish on your next dinner party table.

CHUKANDER KI JALEBI
Chef: Avanish Jain - Radisson Blu Faridabad
Prep Time: 15 mins
Cook Time: 1 hr 50 mins
Total Cook Time: 2 hrs 05 mins
Servings: 2

Ingredients Of Chukander Ki Jalebi:

  • 250 gms beetroot
  • 150 gms refined flour
  • 100 gms white urad lentil
  • 20 gms besan
  • 2-3 gms baking soda
  • 300 gms desi ghee
  • 200 gms sugar
  • 1 Lemon
  • 1 l milk
  • A pinch of green cardamom powder
  • 6-7 Saffron strands
  • 30 gram sugar
  • 1 Jalebi making cloth

How to Make Chukander Ki Jalebi:

1.Half boil the beetroot, cool down and puree. Keep aside.
2.Wash and soak lentil for 1 hour, blend it.
3.Mix refined flour, lentil batter, besan, baking powder and beetroot puree to a smooth paste and pouring consistency.
4.In a sauce pan add sugar and little water, boil on slow heat, add lemon juice to clear sugar, after clearing sugar add ½ pinch of cardamom powder and 2-3 strands of saffron.
5.In a flat wok, heat ghee, pour batter in jalebi cloth and make jalebi, once cook take out and dip in sugar syrup.
6.In another pan boil the milk for rabri, add remaining cardamom powder, saffron strands and reduce to thick consistency, add sugar and cook for a while. Take out in a bowl and chill.
7.Serve chukander (beetroot) jalebi and rabri together.


Key Ingredients: beetroot, refined flour, white urad lentil, besan, baking soda, desi ghee, sugar, Lemon, milk, green cardamom powder, Saffron strands, sugar, Jalebi making cloth

source: https://food.ndtv.com/recipe-chukander-ki-jalebi-953800
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Eggless Red Velvet Cupcakes Recipe With Ingredients

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Sweet Siren! Red velvet cupcakes calling, this time with a twist. Get the radiant red colour with an innovative addition of beetroot. Indulge and enjoy.

EGGLESS RED VELVET CUPCAKE
Chef: Ajay Chopra
Prep Time: 05 mins
Cook Time: 45 mins
Total Cook Time: 50 mins
Servings: 4


Ingredients Of Eggless Red Velvet Cupcakes:

  • 3/4 cup beetroot puree
  • 1 1/2 cups refined flour
  • 1 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 4 Tbsp cocoa powder
  • 1/2 cup oil
  • 1 cup granulated sugar
  • 1 Tbsp vinegar
  • 1/2 cup milk
  • Sugar sprinklers for decoration
  • Edible sugar balls for decoration
  • Icing sugar for dusting
For topping:
  • 1 cup cream cheese
  • 2 Tbsp fresh cream
  • 1/2 cup butter
  • 1/2 cup icing sugar

How to Make Eggless Red Velvet Cupcakes:

1.Preheat oven at 180°C.
2.Line a silicon cupcake mould tray with cupcake liners.
3.Combine flour, baking powder, salt and cocoa powder into a bowl and mix well.
4.Take beetroot puree in another bowl.
5.Add oil and sugar and mix well.
6.Blend the mixture till well mixed.
7.Transfer into another bowl.
8.Add vinegar and milk to beetroot mixture and whisk well, set aside for 5 minutes.
9.Sieve the flour mixture into beetroot mixture and fold lightly till well blended into a batter.
10.Spoon the batter into the cupcake liners filling 3/4th.
11.Put the mould in the preheated oven and bake for 14-16 minutes.
12.To make topping, combine cream, butter and icing sugar in a bowl and whisk well.
13.Add cream cheese and whisk well.
14.Remove the mould from oven and cool to room temperature.
15.Remove cupcakes from the mould, pipe out the topping on each, decorate with sugar sprinklers and sugar balls.
16.Dust with icing sugar and serve immediately.

source:https://food.ndtv.com/recipe-eggless-red-velvet-cupcakes-579066
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Thursday, November 28, 2019

Sweet Corn Soup Recipe | How To Make Sweet Corn Soup at Home

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Sweet corn Soup

Famous Indo-Chinese Sweet Corn Soup is lightly spiced and made with sweet corns, carrots, green peas and spring onions. It is totally a pure vegetarian soup recipe.

SWEET CORN SOUP

Corn soup is a soup made of corn, typically sweetcorn.


Course: Appetizer
Cuisine: Indo-Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 125 kcal


Ingredients:

  • 1 cup sweet corn, divided, I used canned sweet corn
  • 1/2 cup water
  • 2 teaspoons oil
  • 1/2 inch ginger, finely chopped 
  • 3-4 garlic cloves, finely chopped 
  • 1 green chili, finely chopped
  • 1/3 cup finely chopped carrots
  • 1/4 cup green peas, frozen, soaked in warm water for 10 minutes
  • 2 stalks green onions, chopped, white & green parts separated
  • 3 cups water, or vegetable broth
  • black pepper, to taste
  • salt, to taste, around 3/4 teaspoon
  • 1.5 teaspoon white vinegar
  • 1/2- 3/4 teaspoon soy sauce, or tamari for gluten-free
  • 1 teaspoon sugar, or to taste
  • 4 teaspoons cornstarch, mixed with 1/2 cup water


How To Make Sweet Corn Soup at Home:

  1. To a blender add 1/2 cup sweet corn and 1/2 cup water. I have used canned sweet corn here. Blend to a smooth paste and set it aside.
  2. Heat a large pot on medium heat. Once its hot, add oil to it and then add the chopped ginger, garlic and green chili.
  3. Saute the garlic and ginger for 30 seconds and then add the carrots, green peas and green onion whites.
  4. Also add the remaining 1/2 cup of sweet corn along with the sweet corn paste that we had prepared earlier.
  5. Cover the pot with a lid and let the veggies cook on medium heat for 5-6 minutes.
  6. Then stir in 3 cups of vegetable broth or water. Add black pepper and salt.
  7. Also add the white vinegar, soy sauce and sugar and mix to combine.
  8. Dissolve 4 teaspoons of cornstarch in 1/2 cup water. Stir well and then add to the pot.
  9. Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
  10. Garnish the sweet corn soup with green onion greens and serve hot.

Notes:

  • You may add other veggies like beans, cabbage, mushroom to this soup.
  • Use tamari in place of soy sauce to make it gluten-free.
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Sunday, November 24, 2019

Guacamole Recipe With Ingredients | How To Make Guacamole

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Guacamole is a popular Mexican avocado salad or dip that’s quite easy to make. The base of most any guacamole is mashed or chunked avocado. Mix in onions, cilantro, chilies, seasonings and serve it with tortilla chips. This is a basic guacamole formula, but don't be afraid to mix in other things to make it your own.

Guacamole, a dip made from avocados, is originally from Mexico, is a food product based on the flesh of an avocado. Guacamole is a dish which now is known and cooked in many places, it is also well appreciated due to its special taste. For example: guacamole is one of the most eaten products during Super Bowl. But, besides its popularity, guacamole is a typical Mexican dish.


GUACAMOLE


Guacamole may also help reduce the risk of hemorrhoids. Fiber can also prevent cholesterol build-up in your arteries, reducing the risk of heart disease and heart attack. The avocados in guacamole are a great source of healthy fats, called monounsaturated fats.


Cuisine: Mexican
Prep Time: 5 min
Total Time: 5 min
Servings: 6-8

Ingredients:

  • 3 ripe avocados, peeled and pitted
  • 1 jalapeno, cored and finely diced (add more or less to taste)
  • 1/2 cup finely diced red onion
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh coriander leaves, finely chopped
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground cumin
  • (Optional: 1 tomato, cored and chopped)

How to Make Guacamole Recipe:

  1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
  2. Stir in the jalapeno, onion, lime juice, cilantro, salt, cumin until well-mixed. (If adding tomatoes, stir them in at the very end.)
  3. Taste and season with extra salt (plus extra lime juice, jalapeno and/or cilantro) if needed.
  4. Serve immediately and enjoy.

Storing Tips:

  • To store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.

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Saturday, November 23, 2019

Baklava Recipe With Ingredients | How to Make Baklava

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Baklava is truly delicious and world famous for its taste. With its origins in Parsi cuisine, it is prepared using a lot of nuts, puff pastry sheets, unsalted butter, honey, clove and cinnamon, this is an amazing dessert recipe that you can cook for your loved ones on any occasion.

Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry.

Before baking (180 °C, 356 °F, 30 minutes), the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, diamonds or rectangles.

After baking, a syrup, which may include honey is poured over the cooked baklava and allowed to soak in.

BAKLAVA
Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

Baklava is usually served at room temperature, often garnished with ground nuts.


Course: Dessert
Prep time: 15 min
Total Time: 1 hr 5 min
Servings: 8

Ingredients of Baklava:

  • 2 puff pastry sheet
  • 6 clove
  • 1 cup melted unsalted butter
  • 1/2 teaspoon lemon juice
For Filling:
  • 150 gm walnuts
  • 100 gm sugar
  • 150 gm almonds
  • 1/2 tablespoon cinnamon
For Toppings:
  • 1/2 cup honey

How to make Baklava:

Step 1- Start by preparing the filling of the baklava. For the same, coarsely ground walnuts and almonds and add them in a bowl along with cinnamon and sugar. Mix the ingredients well with a spoon and keep the bowl aside.


Step 2-
 Place the puff pastry sheets on a flat surface, use a sharp knife to cut the sheets in half. To maintain the moisture of sheets, cover them with a wet kitchen towel. Now, pre-heat oven at 325 degree °F.


Step 3- Next, brush the bottom of a standard pan with melted butter and line the puff sheets gently. Ensure that they are nicely coated with melted butter. Take spoonfuls of the filling and evenly spread on the puff pastry sheet, and reserve some for later use. You can apply a little butter over the nuts filling.


Step 4- Now, add the remaining filling and add the last layer of pasty sheets. Refrigerate the pastry sheets for a few minutes to set.


Step 5- Place it in the oven and bake for 40 minutes, until puff pastry sheets turns golden in colour. Meanwhile, to prepare the syrup, combine honey and cloves in a pan and cook over medium flame. Cook and stir until the syrup thickens and remove from heat.


Step 6- Remove the cloves and add lemon juice in the pan, mix well and keep aside to cool slightly. When baklava is cooked and warmed, ladle the honey syrup carefully over it. Serve hot and enjoy.



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Saturday, November 16, 2019

Vegetable Lasagne Recipe With Ingredients

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Lasagne is a very popular Italian dish that is creamy and rich and so this is a veggie lasagne. As with most other types of pasta, lasagne meaning more than one sheet of lasagna, though in many other languages a derivative of the singular word lasagna is used for the popular baked pasta dish.

VEGETABLE LASAGNE

Sheets of lasagne layered with tomato ketchup, white sauce and vegetables. Drizzled with cheese on top and baked till golden.

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 2

Ingredients Of Vegetable Lasagne:

  • Oven Temp: 350F-180 C
  • 500 gm vegetables (cooked)
  • 2 cups tomato puree
  • 1 Tbsp garlic paste
  • Salt and sugar to taste
  • 1 Tbsp chilli powder
  • 1 Tbsp oregano and basil
  • 2 Tbsp olive oil
  • 1 cup butter
  • 1 cup refined flour
  • 3 cups milk
  • Lasagne sheets
  • 1 1/2 cup of tomato sauce
  • 2 cups of white sauce
  • 1 cup (mozarella + Cheddar) Cheese-grated

How to Make Vegetable Lasagne:

1.Heat olive oil and saute garlic till slightly change the colour and aroma.
2.Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes.
3.Heat butter and lightly brown flour in it.
4. Then add milk, bring to a boil and simmer.
5.Make up the Lasagne.
6. Mix together the vegetables with 1 1/2 cup of tomato sauce, and 2 cups of white sauce.
7.Spread a little tomato puree over the base of the dish.
8.Line the dish with a layer of the lasagne strips and spread a thin layer of vegetable mixture over it, then sprinkle some grated cheese.
9.Repeat these layers, till you have at least 5 such layers.
10.Cover the last layer with the white sauce and then dribble some tomato sauce over.
11.Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.



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Margarita Recipe With Ingredients

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A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or without ice.

Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or champagne coupe.


There are 3 main ingredients to make the best margarita recipe:

1-Tequila: silver or reposado is the best tequila for margaritas, but any kind of tequila (or mezcal or sotol) will work

2-Freshly-squeezed lime juice: the key words here are freshly squeezed, which I highly recommend doing with this citrus juicer (which makes juicing a breeze, especially when you’re making pitcher margaritas for a crowd)

3-Orange liqueur: Cointreau is my go-to, but Grand Marnier is also delicious, or you can use a good-quality Triple Sec


Additional ingredients could include:
  • Agave: if you would like a sweeter margarita, feel free to mix in some agave syrup to taste
  • Kosher salt: if you would like to salt the rims of your glasses (I also like to mix some Tajin into my salt)
  • Lime slices/wedges: for garnish

MARGARITA

Cuisine: Mexican
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Serving: 1
Main alcohol: Tequila
Served: On the rocks; poured over ice
Standard garnish: Lime slice, Salt on the rim
Drinkware: Margarita glass

Ingredients:

  • Ice cubes
  • 2 oz tequila
  • 1 oz freshly squeezed lime juice
  • 1 ounce Simple Syrup, recipe follows
  • 1/2 to 1 teaspoon orange liqueur
  • 1 tablespoon Lime-salt-sugar

Simple Syrup:

  • 1 cup sugar
  • 1 cup water

Lime-salt-sugar:

  • Zest of one lime
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar

How to Make Margarita:

  1. Fill a cocktail shaker with ice.
  2. Add tequila, lime juice, Simple Syrup and orange liqueur. 
  3. Cover and shake until mixed and chilled, about 30 seconds.
  4. Place Lime-salt-sugar on a plate.
  5. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Simple Syrup:

Yield:  about 1 1/2 cups

  • Put the sugar and water in a small saucepan.
  • Cook over low heat, stirring, until the sugar dissolves.
  • Store in a sealed container in the refrigerator for up to 1 month.

Lime-salt-sugar:

  • Blend together lime, salt and sugar in a small blender or mini food chopper.

Classic Margarita Preparation:

Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.

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Friday, November 15, 2019

Spicy Black Bean Tacos Recipe With Ingredients | How to make spicy black bean tacos recipe

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Mexico City is known as one of the foremost cities on the world in which to eat on the street. The city has one of the most extensive street food cultures.


A taco simply is a folded tortilla with some kind of filling. Mexican street taco fillings vary from one region to another. Most tacos are made with corn tortillas, except in the very north of the country where wheat flour tortillas dominate. The tortillas used in Mexican tacos are soft, although the entire taco can be fried.

SpicyBlack Bean Tacos


Black bean tacos

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa .


PREP TIME: 15 MINS
COOK TIME: 10 MINS
TOTAL TIME: 25 MINS
SERVINGS: 4

Ingredients:

  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 1200g cans black beans, drained and rinsed
  • 3 tbsp cider vinegar
  • 1 ½ tbsp honey
  • 1 ½ tbsp smoked paprika
  • 1 ½ tbsp ground cumin

For the guacamole:
  • 1 small garlic clove
  • 2 tbsp roughly chopped coriander
  • 1 green chilli, sliced
  • 2 avocados, halved and stoned
  • juice 1 lime

For the salsa:
  • 110g pack pomegranate seeds
  • 1 green chilli, finely diced
  • 1 small white onion finely diced
  • small handful fresh coriander, chopped
To serve:
  • 8-12 corn or flour tortillas
  • chipotle or other hot sauce
  • soured cream or coconut yogurt


How to make Spicy Black Tacos Recipe:


  1. In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
  2. The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.
  3. Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
  4. To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition: per serving:

kcal 640                           fat24g                                saturates5g                                   carbs74g
sugars12g                        fibre18g                             protein21g                                    salt2.7g



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Wednesday, November 13, 2019

Falafel Recipe | How to make falafel | Chickpea Falafel Recipe With Ingredients

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Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is a very famous Middle Eastern dish that most likely originated in Egypt.The fritters are now found around the world as part of vegetarian cuisine, and as a form of street food.

Falafel has become popular among vegetarians and vegans, as an alternative to meat-based street foods, it has become more widely used as a source of protein.


Preparation and variations of Falafel:


Falafel is made from fava beans or chickpeas.When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic. Spices such as cumin and coriander are often added to the beans for added flavor. The mixture is shaped into balls or patties. This can be done by hand or with a falafel mould.The mixture is usually deep fried, or it can be oven baked.


falafel is often served with flat or unleavened bread, it is not served alone.Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added. Falafel is commonly accompanied by tahini.Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly doughnut-shaped.


When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene. Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol.


Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can be baked to reduce the high fat content associated with frying.


FALAFEL

Traditional falafel is made by soaking dry chickpeas. Then they are processed along with spices, herbs, onions & garlic to a coarse mixture. This is then formed to balls or patties and fried in hot oil or baked.


Tips to make falafel:

  • For best results make the falafels from scratch using dry chickpeas. If using canned chickpeas, then use about ¾ to 1 cup flour for 1 can of chickpeas. To make it gluten free use chickpea flour.
  • Process the mixture right for a good binding. The processed mixture has to be coarse like the couscous. Very coarse mixture tends to disintegrate the falafel in oil. Too much processing will make the falafel mixture pasty altering the texture of falafel.
  • I do not use flour as I have never felt the need. But if you are making the falafel for the first time then you can add about 1 to 2 tbsp all-purpose flour for binding. For a gluten free version use chickpea flour.
  • The ground falafel dough, balls or patties can be refrigerated for up to 4 days in an air tight jar. Just bring it to room temperature before frying. I usually process a large batch and refrigerate the dough in smaller containers. Take out a box each time and use up.
  • To make herbed falafel, add in more parsley, celery or cilantro while processing.


Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Servings: 30 falafels


Ingredients:

  • 2 cups dry chickpeas or kabuli chana (uncooked/ raw)
  • oil as needed for frying
  • 1 medium onion cubed
  • 1½ teaspoon cumin seeds or 1 tsp ground cumin
  • 4 garlic cloves
  • ¼ to ½ cup parsley chopped
  • 1 teaspoon ground coriander (powder)
  • ¼ teaspoon ground pepper (powder)
  • ¼ teaspoon red chili powder or ground cayenne pepper
  • ½ teaspoon salt (adjust to taste)
  • 2 tablespoons chickpea flour or all-purpose flour (optional)

How to Make Falafel:

Preparation for falafel:
  1. Wash and soak chickpeas for overnight or at least for 6 hours.
  2. Discard the water and rinse them well.
  3. Drain them to a colander.
  4. Process together chickpeas, cumin, coriander, pepper, cayenne, salt, onion, garlic, parsley and flour to a coarse mixture.
  5. The mixture must resemble wheat semolina or couscous.
  6. If the mixture is not processed well the balls can break in the oil.
  7. Refrigerate for an hour if possible.
  8. Heat oil in a deep pan just enough to half immerse the falafel.
  9. The trick i found to prevent the falafels from disintegrating is to use oil just enough to half immerse them.
  10. Make a very small ball and drop it in the hot oil to check if it is binding well. It should not break or fall apart.
  11. If it breaks, then add more flour or process the mixture a bit more.


Frying falafel:
  1. Make lemon sized balls and press them gently to bind the mixture well.
  2. If you have added flour then you may slightly flatten them.
  3. Gently slide them one after the other to the hot oil.
  4. Do not disturb them for a minute or two.
  5. Deep fry them on a medium flame until golden & crisp.
  6. Remove the falafel to a steel colander or kitchen towel.
  7. Serve falafel with favorite dip or as a stuffing in pita bread or wraps.

TIPS:

If you wanna make them without flour, then you may need to practise to get the correct texture of the dough (not very coarse and not fine).


NUTRITION:

Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Sodium: 81mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1mg

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Monday, November 11, 2019

Lemon Rice Recipe with Ingredients

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This South India delicacy doubles up as a snack and an accompaniment as well. Lemon rice is a crunchy, flavorful and sour rice recipe from south india.
Cooked rice is tempered with curry leaves, dals, mustard seeds & turmeric.
The magic in the end is the lemon juice gets added and colours brighten up.

LEMON RICE
Cuisine: South-Indian
Preparation Time: 10 Mins
Cooking Time: 10 Mins
Total time: 20 Mins
Servings: 2


Ingredients:

  • 2 cups boiled rice
  • 4tbsp lemon juice
  • 3tbsp refined oil
  • 1tsp mustard seeds
  • A pinch asafetida
  • 1tbsp split black gram (dhuli urad)
  • 1tbsp split Bengal gram (chana dal)
  • 12-15 curry leaves
  • 4-5 whole red chilies
  • 1tsp turmeric powder
  • ½ cup roasted peanuts
  • Salt to taste

Instructions:

  1. For making lemon rice, heat the oil in a pan.
  2. To medium hot oil, add mustard seeds, asafetida, urad dal, chana dal and sauté till golden.
  3. Add curry leaves, broken red chilies, turmeric powder and peanuts and sauté for another 30 seconds.
  4. Add the rice and salt and mix well.
  5. Add lemon juice and mix well till the rice gets heated through.
  6. Serve hot.

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Monday, October 28, 2019

Annakoot Ki Sabzi Recipe

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Annakoot Ki Sabzi Recipe  / Mixed Veg for Govardhan Puja


Annakoot ki Sabzi is a special but simple mixed vegetable dish ideally prepared with 56 different ingredients for Annakut Bhog or Prasad. In practice, it is generally made with all sorts of seasonal vegetables that one can get hold off at the onset of winters.

Prep Time: 5 mins
Annakoot ki Sabzi

Cook Time: 35 mins
Total Time: 40 mins
Servings: 6

Ingredients:

  • 1 Medium Sized Potatoes
  • 1/4 Cup Cauliflower florets
  • 1 Medium Sized Radish (Mooli)
  • 2 Small Eggplants (Brinjal / Baigan)
  • 1/4 Cup Peas (Matar)
  • 1 Cup Chopped Spinach Leaves (Palak)
  • 1 Cup Chopped Fenugreek Leaves (Methi)
  • 2 Medium Sized Tomatoes
  • 2 Green Chilies ~
  • 1 Inch Piece of Ginger
  • 1 Teaspoon Black Mustard Seeds (Rai)
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 2 pinches Asafoetida (Heeng)
  • 2 Teaspoons Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Tablespoon Coriander Powder (Dhania Powder)
  • 1.5 Teaspoon Garam Masala
  • 2 Teaspoons Salt, or to taste
  • 1 Tablespoon Cooking Oil

How to Make Annakoot ki Sabzi:

  1. Before you start, wash all vegetables, chop them and keep aside. Pour cooking oil in a heavy bottom pan. When oil is hot, lower the heat and put Mustard Seeds (Rai) into it. When the Rai starts to crackle, add Cumin Seeds (Jeera) and fry for a few seconds.
  2. Add Asafoetida (Heeng), Red Chilli Powder and Turmeric Powder (Haldi) to the pan.
  3. Put in minced ginger, green chillies and all the chopped vegetables like Potato, Cauliflower Add some salt and mix all the vegetables thoroughly with the spices and let them saute for a few minutes.
  4. Add some salt and mix all the vegetables thoroughly with the spices and let them saute for a few minutes.
  5. Add Garam Masala and Coriander Powder (Dhania Powder).
  6. Now add the chopped leafy vegetables like Spinach (Palak) and Fenugreek Leaves (Methi) and mix well.
  7. Add chopped Tomatoes. Mix well, then cover with a lid.
  8. Stir occasionally and cook for 10 minutes or till the vegetables are soft.
  9. Annakoot Ki Sabzi is ready. If made on the auspicious occasion of Govardhan Puja, this is first offered as Prasad to Lord Krishna and subsequently served hot with Roti or Poori.
Nutrition (per serving)
Calories: 99           Fat: 4g             Carbohydrates: 15g             Protein: 2g


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