How to Make Sheer Khurma

Ingredients:

Milk 1 litre

Vermicelli (sevai) -half packet

Sugar - 6 tsp or as per requirement

Ghee - 3 tsp

Dry fruits soaked overnight and peeled, sliced and diced (almonds,pistachios, dry dates) no cashewnuts

Method:

Boil milk, and lower the flame when it comes to boil. Add in sugar and keep stirring.

In another vessel, heat ghee. Add vermicelli and roast till golden brown. Keep stirring it continuously.

As the vermicelli gets its color, immediately pour it into the milk and keep stirring it.

Boil the milk till the vermicelli gets soft. Now add the dry fruits, stir and close the flame.

Serve hot.

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Chicken Hakka Noodles

Ingredients

1.       Hakka noodles- boiled

2.       Vegetables- (carrot, capsicum, cabbage, spring onions)

3.       Red chili sauce, green chili sauce, soya sauce, schezwan sauce

4.       Salt, pepper

5.       Chinese salt

6.       Egg- 2 nos.

7.       Boiled chicken

Method:

1.       Heat oil in a pan (2-3 tsp) and put egg and little and cook till done, put all the vegetables except spring onion.

2.       Put all the sausages, salt, pepper (black/white)

3.       Stir well. Put Hakka noodles.

4.       Stir well. Put little Chinese salt.

5.       Put boiled shredded chicken and spring onion. Mix well.

Note: Vegetarians can exclude chicken, rest all remains same.

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Aam Panna

Ingredients:

Raw Mangoes  ½ kg

Jaggery  ¼ kg

Black Salt  acc. To taste

Water

Method:

Soak jaggery in little water, for an hour, for the purpose of it getting soft, and easy to melt and grind.

Peel off the raw mangoes and slightly make slits into them with a knife.

Boil water. When the water is boiling, put the raw mangoes in it, and let them boil for 3-5 minutes.

Strain the raw mangoes. When they are cooled off, remove the seed and put the soft part of the raw mangoes in a mixer.

Mash the jiggery in the soaked water so that it becomes like juice and liquid. Strain and put this jiggery juice little by little in the mixer while grinding the raw mangoes. Add in black salt too.

After the mixture is all ready, strain it once again in a tight lid bottle. You can keep the concentrated juice in a bottle, and mix with cold water and serve whenever required, or mix it with water all at once and keep the diluted juice for ready-to-serve purpose.

This juice is very effective in this hot summer, where jaggery helps in treatments of flu, cough and cold, water retention etc., and raw mangoes which are high in Vitamin C, which is an essential vitamin required in body especially during summer, helps in digestion and strengthening immune system.

Easy Monster Cookies

Ingredients:

Eggs (3)

All purpose Flour (Maida) 350 grams

Butter (100 grams)

Baking powder (1 tsp)

Vanilla essence (1/4 tsp)

Peanut Butter (100 grams)

Cadbury Gems (optional)

Dry fruits (almonds, walnuts, pistachios or as per you like)

Sugar (1 cup)

Butter Paper

Oven Dish/tray

Method:

Strain the flour and baking powder together so that no lumps are formed.

Beat the eggs in a bowl (inclusion of yolk is up-to you). Put the peanut butter and plain butter in the bowl with the beaten eggs, along with sugar and beat the mixture well.

Add in ¼ of vanilla essence.  Keep adding the flour little by little and keep beating the mixture with an electric blender or a simple hand blender.

Blend the mixture so well, that even if you invert the bowl the mixture does not drop down.

Add the Cadbury gems and dry fruits, and mix them with a spoon so that they get along with the mixture evenly. DO NOT BLEND AFTER PUTTING THESE INGREDIENTS.

Place the butter paper on the oven tray. With a spoon or a scoop, put the mixture on the oven tray, maintaining enough distance between each of them. (For some creativity, you can use a fork and slowly press on the cookie so that it gives a lining to the cookies on the top)

In a pre-heated oven, put the tray for baking at 180 degree Celsius for 20 minutes.

Take the tray out carefully, and let it set for 5-10 minutes.

Slowly, take out the cookies and enjoy them at snacks time, at breakfast or give them to your loved ones in their Tiffin box. 

Calories: 72 calories in 1 cookie.

Mutton Yakhni Soup

Ingredients:

Mutton (250 grams)

Ginger (a piece)

Tomato (1 pc)

Black Pepper (whole) (2-3)

Salt (as per requirement)

Coriander leaves (2 tbsp)

Onion (1 medium sliced)

Garlic (2-3 pc)

Cumin seeds (zeera) (1 tsp)

Turmeric Powder (Haldi powder) (1/2 tsp)

Water (1 glass)

Method:

In a vessel, put all the above ingredients and let it cook till the mutton becomes tender.

It is advisable to cook this in a pressure cooker, with 2-3 whistles.

This particular soup is very healthy and beneficial in winters.

Calories: 164 calories in 1 cup of soup

Popcorn Chocolate Cake

Ingredients:

Popcorn (unsalted) 1 packet

Chocolate (200 grams)

Sugar (1 cup)

Butter (100 grams)

Cherry or any other fruit (for garnishing)

Method:

In a pan, melt sugar, chocolate, 2 tbsp butter and mix well.

In a large bowl, put popcorn and pour the melted chocolate mixture in it. Mix it well with the popcorn.

Take a mould and grease it with butter. Put the chocolate-popcorn mixture in the mould and keep pressing it well with a greased spatula. Keep pressing it hard so that there is no air left in between.

Decorate it shredded chocolate and cherries or any other fruit of your choice.

Calories:  105 calories in 1 small piece 

Bounty Smoothie

Ingredients:

Banana    (1 pc)

Milk          (1 glass or 2 cups)

Strawberry   (4-5 pc)

Sugar             (2 tbsp)

Honey           (1 tbsp)

Method:

In a grinder, Put all the above ingredients and grind well. Pour this shake out in glasses and serve chilled.

Tip: Sugar can be completely replaced with Honey. In this case, honey would go 2 tbsp, or as per your preference of sweetness.

Calories: 235 calories in 1 glass 

Magic Chocolate Punch

Ingredients:

Soda Water   (2 tbsp)

Sugar              (2 tbsp)

Milk                 (1 cup)

Chocolate Sauce (2 tbsp)

Fresh Cream        (2 tbsp)

Method:

In a grinder, Put all the above ingredients and grind well. Pour this shake out in glasses and serve chilled.

Tip: You can also top this serving with any ice-cream of your choice.

Calories: 119 calories 100 grams (without ice cream)

Chocolate Sauce at Home

Ingredients:

Warm Milk (2 tbsp)

Shredded chocolate (250 grams)

Method:

In a double boiler, put the warm milk. Put shredded chocolate and continuously keep stirring it till the chocolate melts completely and mixes with the milk.

Keep stirring till the mixture becomes thick. Turn off the flame and let the mixture come at room temperature. Store in an air tight container in the refrigerator.

Calories: 279 calories in 100 grams of chocolate sauce

Pineapple and Chicken Kebab

Ingredients:

1. Boneless Chicken (500 grams) (cut into square pieces)

2. Tomatoes (1-2) (cut into square pieces)

3. Capsicum (1-2) (cut into square pieces)

4. Pineapple (6-8 slice) (cut into square pieces)

5. Oil (1 tsp)

6. Lemon juice (1tsp)

7. Honey (1tsp)

8. Mint leaves (10-12 leaves)

9. Salt


Method:

A. Sauce

1. In a mixer jar, put 2-3 slices of pine-apple, salt,oil,honey,mint leaves and lemon juice and grind it well to make it liquid consistent.

B. Kebab

1. In a skewer, put 1 piece of chicken, 1 piece of tomato, 1 piece of capsicum, and 1 piece of pine-apple. Repeat this again on the same skewer. With a brush (like a hair colour brush) apply the sauce (made above) to these pieces in the skewer.

2. Do the same with the other skewers and apply the sauce on all.

3. In an oven, place these skewers on a grilling tray and grill it for 10-15 mins at 120 degrees celsius.

4. You can also do the same in a BBQ.

5. This can be served with a green chutney, or Schezwan Sauce. 

6. You can decorate the skewers with some mint leaves and pieces of lemon.

Tip: For Vegetarians, chicken can be replaced with Paneer (the cooking time will come down to 5-10 mins). You can also add onions as one of the ingredients in the skewers.


Calories: 149 calories in 2 kebab skewers.

Peanut Butter at Home

Ingredients:

Butter - 250 grams
Peanuts - 100 grams
Sugar - 2-3 tsp
Salt - a pinch

Method:

1. In a pan, heat 1 tsp butter. After the butter melts, put peeled peanuts in it.

2. Keep stirring it continuously. After the peanuts have turned golden brown, remove from heat and let it cool at room temperature.

3. After the peanuts have come to room temperature, put them in a mixer jar, along with the remaining butter, 2-3 tsp sugar and a pinch of salt.

4. Grind the whole mixture till it becomes smooth and all the peanuts are finely grinded.

5. Peanut butter is ready. It can be stored in an air-tight container in the refrigerator for 10-15 days.

6. It can be used like normal butter, to be applied on bread etc. 

Calories: 588 calories in 100 grams of peanut butter

Parwal ki Sabzi

Ingredients:

1. Parwal 250 grams (cleaned and diced)

2. Onion (1 no.) sliced

3. Tomatoes ( 1 no. medium) diced, 2 green chillies (slit) (optional)

4. red chilly powder (1 tsp)

5. dhaniya powder (1/2 tsp)

6. turmeric powder (1/2 tsp)

7. zeera powder (1/4 tsp)

8. garam masala powder (1/4 tsp)

9. curry leaves (5-6 nos.)

10. zeera (whole) 1/2 tsp

11. salt (as per requirement)

12. Oil (2-3 tbsp)

13. Coriander leaves (for decoration)

Method:

1. In a pan, heat oil and put whole zeera and curry leaves. After a minute, add sliced onions.

2. When the onions turn golden brown, add the diced parwal in it and mix well.

3. Let it cook in the oil for 2 mins. Now put red chilly powder,turmeric powder, dhaniya powder, zeera powder, garam masala powder, salt, tomatoes and slit green chilly inside parwal, and mix well. Put little water if required.

4. Put the lid on the vessel and let it cook for 10-15 mins, stirring it in between.

5. cook till the parwal becomes tender. Decorate it with coriander leaves. Serve with Chapati.

Calories: 147 calories in 1 cup of cooked Parwal ki Sabzi

Gajar ka Halwa (Carrot Halwa)

Ingredients:

Carrots    1kg
Oil/Ghee 5 tbsp
Sugar       2 cups
Milk        1/2 cup
Elaichi Powder (Cardamom Powder) 1/2 tsp
Dry Fruits (for decoration)


Method:

1. Wash and peel the carrots. Grate the carrots.

2. In a pan, heat oil/ghee. When the oil is heated, put the grated carrots in the heated oil.

3. Keep stirring the carrots. Let it cook till 3/4th of the carrot's water has dried up.

4. In the carrots, put sugar and mix well. Let it cook well.

5. Pour 1/2 cup milk in this carrot mixture and mix well. Cook well.

6. When the carrots have fully absorbed the milk, and have become thick, turn off the flame.

7. Sprinkle cardamom powder on the now ready Gajar ka Halwa. Dish the Halwa out and decorate it with dry fruits of your choice.

Tip: If you like sweet dishes to be extra sweet, you can add 2 tsp of mashed mawa/khoya in the halwa when you have added the sugar while cooking (see step no. 4 in Method).

Calories: 268 calories in 300 grams of Gajar ka Halwa

Gajar ka Achar (Carrot Pickle)

Ingredients:

1/2 kg carrots
100 grams green chillies (the ones used for pickle)
6 tsp sarso ka tel (mustard oil)
1 tsp whole coriander seeds (akkhe dhaniye)
1 tsp whole Mustard seeds (rai ke dane)
1 tsp whole cumin seeds (akkha zeera)
1 tsp whole fennel seeds (akkhi saunf)
1 tsp turmeric powder (haldi powder)
1 tsp red chilly powder (lal mirch powder)
1/2 tsp onion seeds (kalonji seeds)
1 tsp lemon juice (nimbu ka ras)
salt to taste (namak)

Method:

1. Slit the green chillies from 1 side.Dry roast coriander seeds, mustard seeds,cumin seeds, and fennel seeds for 2 mins. Let them Cool. Grind them into fine powder. Mix salt with this powder. Fill this mixture one by one in the slit green chillies.

2. Wash and peel the carrots, and cut them into fine medium sized pieces. In these carrots, add 2 tbsp of the above made powder, 1 tsp haldi powder and 1 tsp red chilly powder. Mix well.

3. In a vessel, heat 6 tbsp of mustard oil till it smokes. Turn off the heat/flame. Now put 1/2 tsp of onion seeds (kalonji seeds) in the oil. Put the green chillies in the oil and mix well. Now put the carrots in the oil, and mix everything well. 

4. Pour 1 tsp of lemon juice in this mixture and mix well. Let it cool. 

5. This can be had as a side dish, or pickle with your main course food.

6. This can be stored in the refrigerator in an air-tight container for 15-20 days.

Calories: Approx 60-70 calories in 1 serving.

How to Make Mayonnaise (Eggless) at Home?

Required:

Soya Milk (500 grams or 1/2 litre)

Oil (8 tbsp)

Sugar (1/2 tsp)

Vinegar (2tsp)

Method:

In a blender, pour soya milk, oil and blend well till smooth.

Add sugar and vinegar and blend again, till you a get a thick smooth consistency.

Store it in an air-tight jar, in the refrigerator. This can be stored for 15 days max.

Calories: 91.49 calories in 100 grams of eggless mayonnaise

Please Click Here to see How to Make Mayonnaise with Eggs at Home?

How to Make Mayonnaise (with Egg) at Home?

Required:

Eggs (4)

Oil (8 tbsp)

Salt (a pinch)

Sugar (1/2 tsp)

Vinegar (2tsp)

Method:

In a blender, pour 4 eggs, oil and blend well till smooth.

Add salt, sugar and vinegar and blend again, till you a get a thick smooth consistency.

Store it in an air-tight jar, in the refrigerator. This can be stored for 15 days max.

Calories: 680 calories in 100 grams of mayonnaise

Please Click Here to see How to Make Eggless Mayonnaise at Home?

Schezwan Sauce at Home

Ingredients:

       Dry red chillies-50 gms

       Ginger-50 gms

       Garlic-50 gms

       Tomato sauce- 1 small cup

        Red chilly sauce- tsp

        Soya sauce- ¼  tsp

        Vinegar- ¼   tsp

        Oil- 5 tsp

        Red colour- ¼ tsp

        Salt- as required

        White pepper powder- ½ tsp

        Celery- 1 bunch (chopped with sticks)

Method:

1. Soak dry red chillies in water for 15 mins. Grind dry red chillies (removing it from water), ginger        and garlic. (Not finely grinded).

      

     2.  In a cup, take tomato ketchup, red chilli sauce, soya sauce, vinegar, salt, white pepper         powder,     red colour and keep it ready.

      

     3. Chop celery finely (with it sticks) and keep it ready.

     

     4. In a wok, heat oil till it smokes. Add the grinded chili, ginger, garlic paste and stir it 

         for 2 mins and let oil leave it.

    5. Pour in the sauce mixture and stir well.

    6. Put finely cut celery in the mixture.

    7. Stir well. Close the flame and let it cool.

8. Fill in air-tight container.

Calorie Count: 80 calories in 1 cup of Schezwan Sauce.

Spicy Chicken Masala Fry

Ingredients:

For Marinating:

Chicken 500 grams

Egg 1

Cornflour 2 tbsp

red chilly powder 2 tbsp

ginger-garlic-green chilly paste  2 tbsp

garam masala powder 1/2 tbsp

Cummin seeds powder 1/2 tbsp

red food colour 1/2 tsp

salt as per requirement

Oil to fry

Additional (optional)

Chaat Masala (optional)

lemon (optional)

Method:

Marinate chicken with above mentioned Marinating ingredients (except oil), and keep aside for half an hour.

Meanwhile heat the oil for deep frying of chicken.

Put marinated chicken pieces one by one in oil when it is ready (well heated).

Put the flame on slow, for sometime, so that the chicken cooks well from inside, too. You can fasten the flame after 5 minutes.

Remove the chicken in a tray. (You can place a tissue paper on the tray for excess oil to get absorbed).

Sprinkle little chaat masala on the chicken before serving.

You can serve this dish with pieces of lemon/green chutney/schezwan sauce/tomato sauce.

Tip: These marinating ingredients can also be used for Steam Chicken. Marinate the chicken as mentioned above and steam it in the oven or on gas.

Calorie Count:  246 calories in 100 grams of fried chicken