hi ...

hi everybody

for the next 30 days i won't be updating my blog as I'll be visiting my family.
will come back with good new recipes for u all...

Cheers!
Khushbu

Aloo Mangodi

Ingredients: Serving for 2
2 Peeled and cube cut Potatoes
1 cup Mangoodi crushed in small pieces
4 cups water
Big pinch of asafoetida
1tsp Cumin Seeds or jeera
1/2 tsp turmeric powder or haldi
1tsp red chilli powder
1tsp salt (can adjust later according to ur taste)
Cooker
5 tsp oil

Directions:
1. Put oil in the cooker and let it heat.
2. Add cumin seeds and once they start spluttering add asafoetida and toss.
3. Now add the crushed mangoodi and fry it on low flame until light red in colour.
4. Add all the masalas and mix it for 3-4 seconds.
5. Add the water and potatoes and close the cooker.
6. On high flame give 5-6 whistles to the cooker and then on low flame again give 2-3 more whistles.
7. Turn off the heat and let the cooker cool down on it's own.
8. Once the heat escapes out open the cooker and check
9. If u think that still the mangoodi needs to fluff up then give some more whistles accordingly.
10. Adjust the water and cook open for 2-3 minutes and ur dish is ready.
11. Garnish with chopped cilantro or hara dhaniya.

7th Recipe: Paneer-Sandwitch

Ingredients:
For 1 Sandwich
2 White breads
3 spoons full of grated paneer
2 spoons full chopped onion
1 green chilli chopped
1/2 spoon Garam Masala
1/4th spoon salt

Procedure:
1. Mix all the ingredients.
2. Fill the mixture in between two breads .
3. Toast in sandwich maker.It's ready.
4. Serve with red sauce.

6th recipe:Gajar ka Halwa...

This is a very simple recipe of gajar halwa with minimum ingredients :)

Ingredients:Servings for 4
7-8 Gajar or Carrot
Medium size bottle of Whole Milk
2 cups Powdered sugar(can adjust according to taste)
4tsp ghee (optional)
Cooker
Deep skillet or Kadhai

Procedure:
1. Grate the carrots finely with a grater.
2. In a Pressure Cooker put all the grated carrots and add just 3/4th cup of water. Give two whistles and let the cooker cool down.
3. In the meantime take a deep skillet or kadhai and pour the ghee in it.
4. Once the ghee melts down pour the milk in it and give it a boil and then just lower the heat in between low and medium .
5. Now put the carrot water mixture in the boiling milk.Also add the sugar.
6. Now just patiently let the whole mixture cook on a low to medium flame. Cooking might take about an hour and a half but the more you cook on a low medium flame the more tasty it becomes but of course the cooking time lenghtens.
7. The final test for seeing whether the recipe is ready or not is to taste the halwa. If you can still chew the carrot pieces that means it needs to be cooked more . If milk is disappearing you can put more of it accordingly.
8. Once the carrot pieces dissolves completely in the milk your halwa is ready.
9. If serving hot you can put put more ghee as it will enhance the rich taste of it.

Tips:
1. With ghee you can also add some raisins or kismish or any other dry fruit that you prefer.

5th Recipe: Theple

Ingredients: (serving 10 paranthas)
1 bunch of Methi leaves chopped finely
1 tsp salt
1 tsp Red Chilli Powder
2 tsp Saunf (Fennel Seeds)
1/2 tsp Haldi (Turmeric powder)
4-5 cup Aatta (whole Wheat Flour)
2 cup Water

Procedure:
1. In a wide large bowl mix all the ingredients and knead into a dough.
2. Make 10 balls out of it and one by one roll them in whatever size of parantha you want.
3. Heat the griddle(tawa) and cook the rolled out paranthas over it for about 1 minute on medium heat.
4. Serve them with Tomato garlic chutney.

4th Recipe :Indian Espresso Coffee..

Ingredients: Servings for 4
2 tsp coffee powder
7 tsp powder sugar
4 cup Milk
Warm water (very little about 7-8 spoons)

Procedure
1. In a big glass or bowl add coffee powder and sugar.
2. Add 3-4 drops of water to the mixture and mix it.
3. Now beat it with either spoon, fork or beater.Repeat the process by adding in between 4-5 drops of water along with beating the mixture until mixture becomes frothy or the colour of the mixture to light yellow.Once done keep aside.
4. Now boil the milk.
5. Divide the coffee mix in the cups and add little milk in all the cups.
6. Churn the milk so that the mixture dissolves properly in the milk.
7. Now fill the cups with the remaining milk. Pour the milk from a good height so that good froth is formed.
8. Coffee is ready.

3rd Recipe: Tomato-Spinach

Genre: Lunch or Dinner

Ingredients: Servings for 3
1. Spinach(200 gm) or a single bunch
2. 2 medium sized Tomatoes
3. 1 tbsp oil
4. 1/4th tsp Salt( can adjust salt according to your taste)
5. 1/2 tsp Red Chilli Powder
6. 1/4th tsp Turmeric Powder
7. Pinch of Asafoetida
8. 1/2 tsp Jeera (Cumin Seeds)
9. 4tsp water

Procedure:
1. Make a puree of the Tomatoes. Keep aside.
2. Chop the spinach leaves to medium size and wash. Keep aside.
3. Take a pan or a skillet and add oil to it.
4. When the oil is hot add asafoetida and jeera to it.
5. When the jeera start to pop add all the masalas to it and toss and quickly in 2 seconds add the chopped spinach to the pan.
6. Add water and let it cook on medium heat for 2-3 minutes.
7. Add tomato puree and mix. Cover with lid and cook for another 3-4 minutes on low to medium heat.
8. Dish is ready.

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