Amritsari Fishfry

• Singhara fish 250 gm 
• Oil for frying
• Salt as per taste
• 1 Tbsp Ginger paste
• 1 teaspoon Red Michi powder
• 1 teaspoon coriender powder
•  1 teaspoon roasted cumin powder
•  3 Tbsp Gramflour (besan)
•  2 Tbsp cornflour
•  1 teaspoon origano
•   Little bit Water

Process###

    At first marinated the Fish Pisces with salt ,ginder paste ,and red chilli powder

And keep asid for 10minutes

   Now make a batter - take a bowl add besan and cornflour and added  all these masala make a paste now added all marinated fish Pisces and coated with batter...

   Place a deep frying pan on flame,heat it well with oil and after that frying one by one coted fish Pisces frying well till golden brown..cooked all oover for medium heat 

   Our Amritsari fish fry are ready to serve

   Plate it and sprinkle some origano and chat masala.

PUDINA IDLI

Indregient: 

For IDLI:

    #1 & 1/2 cup suji

    #1/2 cup hang curd

     #3 Tablespoon pudina chutney

     #Salt 1/2 teaspoon

    #Eno 1 packet

    #Water as required

For SAMBAR :

       #1 cup Aror /Tur  dal 

      #   All vegetables 1/3 cup .. chopped finely

(Lauki,gajar,began,kaddu,Fateh,tomato)

   #    Green chillies-3

 #Sabud lal mirch 2

 #Rai k dane 1/4 spoon

 #Curry patta 7,8

 #Masala powder:---1/2 teaspoon each- haldi,dhania,lal,mirch

      # Sambar masala 1 Tablespoon

     # Imli pulp 1 Tablespoon

     # 1 spoon oil

## process##

    Suji or pudina chutney salt mixing well with little bit water and keep asid for 5 minutes

   Take Idli stand and grees the tray ..now place idli pot at gas and pour water at pot prepare water vapour 

    Now take Idli mixture and add eno and 2 tablespoon water and mixed it well

  As soon as transfer to idli tray,and place into hot water pot and Steamed for 5 minutes

Other side take presure cooker add dal and all vegies mixed with water and salt now presure cook for 3 whitsel

   After boiling prepare tardka for dal ...at a kadai add oil make oil hot add Raiseeds,sabud lal mirch,karipatta ,when masala cracked then add all masala powder and Dal mixed it well and cook for 5 minutes

    Now our Healthy sambar also ready

We r used only 1 spoon oil for whole dish

now other side idli also ready switch off the flame rest for cool down to 2 minutes after that unmold the idli and serve at plaour pudina Idli Sambar dish is ready to serve

Today I serve this dish at Breakfast for my family with cup of masala tea 

Eggless Horlicks Cup Cake

Ingredients:----

  Wheat flour 1 cup

  Sugar  1/2 cup 

 Curd 1/4 cup

 Oil 3 Tbsp

 Horlicks 2 Tbsp

Milk 2 Tbsp

1/2 teaspoon beaking powder

#######  Process ####

     Take a bowl at first  mixed suger and oil when suger dissolved then mixed wheat flour,curd, beaking powder, Horlicks ,milk ...make a smooth batter

  After that take one time use cups and Gress these cups with oil and pour mixture on it but fil only 1/2 portion of cup

    Finally place into microwave...I make these cakes at microwave mode for 4 minutes only....

Paneer chat

Ingredients:

  Paneer 250gm

   Belpepper 1 yellow,1 red,1 green

Onion large 1

Chiliflakes 1/2 Tbsp

Chat masala 1 Tbsp

Salt as per taste

Green chillies 2

Corn boild 1/2 cup

Butter 1 teaspoon

Olive oil 1 teaspoon

Origano

# Method:#

   Cut all the ingredients as cube shape and mixed with olive oil and saute for 2 minutes ..when belpepper are became soft mixed butter and chilliflackes,and origano

 And serve

    

Bundia

Ingredients

• for bundia:
• Besan– 1 cup
• watet – 3/4 cup
• Hot oil – 2 teaspoon
• Jorda colour – 1/2 teaspoon
• for sugar syrup:
• Suger – 1 cup
• Water – 1 cup

Instructions

preparation:

• in a large mixing bowl sieve besan.
• now add water slowly and prepare smooth batter.
• divide the batter into two equal parts. Mix orange food color with one part.
• heat enough oil on high heat. then reduce heat to medium.
• take a noodles strainer or vegetable grated. Pour the prepared besan batter. Slowly tap and make sure the drops of besan fall into oil.
• take off the budia and drain over the kitchen pepper towel.

method:

• in a pan boil sugar and water until dissolve. Reduce heat to low.
• add fried bundia and cook for 3-4 minutes or until soft.
• take a piece of bundia and press with your finger. if it is soft then turn off flame.
• let the bundia to cool.
• transfer to a serving dish and enjoy!

Homemade Rasomalai

INGREDIENTS

FOR CHENNA / PANEER:

• 1 litre milk, full cream cows milk
  
• 2 tbsp lemon juice
  
• 1 cup water
  

FOR SUGAR SYRUP:

• 1½ cup sugar
  
• 8 cups water
  

FOR RABRI / RABDI:

• 1 litre milk, full cream cows / buffalo milk
  
• ¼ cup sugar
  
• ½ tsp cardamom powder
• 2 tbsp saffron milk
• Yellow food colour

INSTRUCTIONS

CHENNA / PANEER RECIPE:

• firstly, boil milk.
• additionally, add lemon juice and stir till milk curdles completely.
• drain the curdled milk and squeeze off excess water.
• after 30 minutes, start to knead the paneer for 10 minutes.
• furthermore, make small balls and flatten. keep aside.

SUGAR SYRUP RECIPE:

• firstly, take sugar and water.
• boil the syrup for 10 minutes.
• after that, drop the prepared paneer balls.
• cover and boil for 15 minutes.
• furthermore, squeeze of sugar syrup.

RABRI / RABDI RECIPE:

• firstly, heat milk and get to a boil.
• once a layer of cream is formed over the milk, stick it to sides of vessel.
• repeat the process for atleast 5 times or till milk reduces to one-third.
• further, add sugar, cardamom powder and saffron milk.and yellow food colour
• give a good mix and get to boil.
• also scrape off the collected cream from sides. and give a good stir.
• further, refrigerate for 2-3 hours.

RASMALAI RECIPE:

• firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
• finally garnish with few chopped nuts and allow to absorb for 2 hours.

Golgappe

Ingredients:

  Make golgappa:

   Wheat flour 1 cup 

     Suji 1/4 cup

    Salt pich of

    Water

Oil for fry

    Potato boiled,onion chopped, greenchily chopped, coriender leaves chopped,chat,masala,rosted jeera powder, Mithi chutney, Green, chuney,Dahi,imlipudina water

Method:

    Make a hard dough and prepare small small round shape puri and fry 

  Then make alu masala..potato smashed ,onion,salt, chillies,jeera,powder, coriender leaves,mixed together and make alu masala paste 

    And decorated the Golgappa tra with other ingredients....choice is yours

how to eat as panipuri or dahi wala golgappe

Chocolate cookies without butter

Ingredients

 Maida 1 cup

Marzarine 1/2 cup

Suger powder1/2 cup

Cornflour 2 tablespoon

Backing Powder 1/2 teaspoon

Suji 2 tablespoon

Cocoa powder 4 tablespoon

Choco chips 1/4 cup

Milk 1/2 cup

#Method#

At first  take a bowl and mixed marzarine and suger powder ..make a smooth paste ...beat atleast 2minutes

    Then add one by oone at same bowl maida,cocoa powder,suji, backing Powder, cornflour  and mixed well help of milk ... make smooth dough,then cut into small small balls from the dough and  are   shape  to round or square as per choice

  Now take microwave backing tray grees the tray with oil or marzarine ,and place all the shape mixture  and choco chips spread over the dough mixture 

   Now baking at preheat 170° Microwave at 170 °backing   for 5 minutes

Without Butter Nankhatai

Ingredients#

 All purpose flour (Maida) 1 cup

Suger powder 1/2 ccup

Besan 1/2 cup,

Suji 1/3 cup

Marzarine 1/2 cup

Milk 2 Tbsp

Salt 1/2 teaspoon

jeera or ajwain seeds 1/4 teaspoon

Method###

  At first  take a bowl and mixed marzarine and suger powder ..make a smooth paste ...beat atleast 2minutes

    Then add one by oone at same bowl maida,besan,suji,salt,seeds and mixed well help of milk ... make smooth dough,then cut into small small balls from the dough and  are   shape  to round or square as per choice

  Now take microwave backing tray grees the tray with oil or marzarine place all the shape mixture  

   Now baking at Microwave at 170 °  for 4 minutes

  Keep outside let it cool down and enjoy Nankhatai with tea , coffee

   

Rohu or Rui Fish curry Without Onion & Garlic

Ingredients:-

• Rohu Fish Pieces 
  
  
  
• Green chillies-4
• Curd  2 Tbsp 
• Tomato-2 (Chopped)
• Kalonji or Nigella seeds-1/2 tsp
• Ginger paste-1tbsp
• Turmeric powder -1/2tsp
• Coriender powder 1/2 Tbsp
• Cumin powder 1/2 Tbsp
• Red chilli powder 1/2 Tbsp
• Kashmiri Lal mirch 1/2 tsp
• Salt to taste
• Oil (Preferably Mustard oil)-1/4 cup
  
  

Method:-

• Take  Fish Pisces washing all the pieces thoroughly
• Mix Fish Pieces with salt and one pinch of turmeric powder and keep aside for 10 minutes
  
• Heat oil in a pan..add fish pieces accordinly to your size of pan..fry them..keep them aside
  
• Add green chillies, kalonji..let them splutter..add ginger paste..fry them very well
• Add chopped tomatoe, salt and turmeric powder..saute it
  
• mix them with all masala very well..cook it for 5 minutes..untile tomato get smashed and oil cames out from Gravey sprinkled some water in between if required
  

Add 1 cup water.mixed with Curd .bring it to boil..lower the fame...cover with lid..cook it untill 2 minutes...add fried fish pieces. .cook for another 2 minutes. 

Your Fish curry is ready to serve...it taste good with steamed rice.or flavoured rice

Soyabean Malai Curry

 

Ingredients:--

2 cup Big Soyabean chunhs

2 medium size Onion finely chopped

2 medium size Tomato Finley chopped

2 tablespoonGinger Garlic paste

I table spoon oil and 1 teaspoon ghee

#Masala powder#

 1/2 spoon turmeric

1/2 spoon Cumin

1/2 spoon coriender

1 Tablespoon red chilli

1 Tablespoon Biriyani masala

1 teaspoon garam masala

1/2 spoon keora water

Salt as per taste 

# Garnishing#

Coriender leaves chopped

Malai/ cream

#Methods#

1) Firstly soyabean shoked at hot salty water for 5 minutes

2) strain water and keep dry

3)Take a kadai add oil and ghee after heating add  onion,tomato saute until tender out and smashed fully like paste

4) at this time add all masala powder and cook until oil came out the sides

5) add soyabeans and cooked for 3 minutes then add water to make gravey

6) keep cooking until the Gravey became thick and oil reached out all sides

7)at least 4 minutes of cooking our dish is completely ready now add keora water and malai and coriender leaves

8) serve it with rice or roti