Food Corner

Fruit salad

You need:-

½ cup of banana

½ cup of apple

½ cup of orange

½ up of grapes

½ cup of papaya

½ cup of pineapple

For dressing:-

2 tea spoon lemon juice

2 tea spoon honey

2 tea spoon jatun oil

2 tea spoon mint leaves finely chopped

½ tea spoon white pepper

Salt as per taste

How to make:-

Take a bottle and pour all the dressings ingredients in it. Mix them properly. Chop all the fruits finely and put the in a big bowl. Now add the dressing in it and mix them properly. Garnish with mint leaves. You can add any fruits which you like. You can increase the quantity or manage the proportion as you like. Some time you can add sugar in it for change of your taste. Serve it with or after the lunch. You should like this recipe.

Ingredients:-

500 gram ~ besan(gram flour)
2 ~ large onions finely chopped
2 ~ table spoon green chilli finely chopped
1 ~ table spoon cumin seeds (Jeera)
1 ~ table spoon cumin seeds (Ajwain)
2 ~ table spoon Dhania powder(coriander)
2 ~ table spoon red chilli powder
Fresh green coriander (chopped)
Salt as per your taste
Oil for cooking.
To make:-

Put in gram flour (besan), chopped onions, green chili’s and all the spices which given above and mix all properly. Then add water along with mixing it properly until this mixture uniformly becomes like the batter of dosa. Now put a pinch of fruit salt in it. Take a flat pan, heat the pan and lubricate it with oil. Transfer some batter on the flat pan and spread it in a circular manner. After sometime turn it upward and cook it is careful that it should not stick to the pan. Cook it on both sides when it becomes golden brown. Take away from the flam and spread the chopped coriander. Serve hot with raw mango chutney or you can serve with Fresh curd.

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Delicious Punjabi Dish
Ingredients:

TO MAKE BHATURE:-
4 cups flour
2 cup yogurt
4 teaspoon vegetable oil
Apinch ofyeast
Salt to taste

TO MAKE CHOLEY:-

2 small Garbanzo beans
1 teaspoon ginger garlic paste
2 teaspoon cumin seeds
4 teaspoon oil
4 teaspoon cilantro
some mint leaves
1 teaspoon turmeric powder
1 teaspoon chilly powder
4-6 cloves
1 teaspoon garam masala
2 onion chopped
2 big tomato
3 water
salt as per taste

METHOD:-
How to Make Bhature:-

Soak the yeast in light hot water for 6 minutes. Take maida flour and mix all the above given ingredients in them and mix it properly. noe add the soaked yeast in it and prepare the semi hard dough just like chappathi, it might be harder then chappati dough. And put it other side for some hours. After some time make its roll like poori with the halp of pata and belan. These will not very thick. Deep fry them untill they becomes brown they will fry on both sides.

How to Make Chole:-

Take a pan and heat oil then put cumin seeds in it. Now put chopped cloves and bay leaves in it.Now add chopped onions then stire fry till they becomes golden brown. now put all the ingredients given above with water. only mint leaves and the cilantro will remain. pour this mixture in to the the pressure cooker close it and cook it, when 3 whistles comes, dim the flam and cook for 10 mins. Garnish with green coriander leaves.

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Delicious Indian FoodÂ

Ingredients:-

1\2 cup semolina
1\2 cup kidney bean Powder
1\2 cup phaseoliesmungo powder
1\2 cup gram flour
1\2 cup rice flour
1 and 1\2 cup pure ghee
2 cup sugar powder
1\2 cup chopped all nuts
1 tea spoon green cardamom powder
1 cup khova

Method:-

Heat pure ghee in a thickly plated pan. Mix all types of flour and put them in ghee. Stir fry in a dim flame when it turns golden brown. Stir fry khova in a dim flame in a separate pan when it becomes golden brown and cool it. Now mix sugar powder, cardamom powder, grated nuts, and khova in golden brown (five type’s flour) mixture. Now prepare laddu. You can give them a round shape or oval shape as you like. Garnish with almonds. This is a special sweet for any occasion. You can also garnish it with silver wrapping. This dish can be stored for a long time.

Sheer Branj is a Lucknowi rice kheer, this is the most lovable and tasty flavour.

Ingredients:

Basmati rice - 25 gms
Khoya - 75 gms
Ghee - 40 gms
Malai - 75 gms
Kewra water - ½ cup
Saffron( flooded in a warm water)
Sugar - 125 gms
Elaichi powder - ¼ tsp.
Cashew nut paste - 25 gms
Almonds and pistachios - 25 gms
Milk - 1 litre

Method:
*First of all boil the milk and then wash rice and let it cook until warm.
*Add half of the sugar and do not stir until it boils again. Once boiled, stir and cook gently for a few minutes.
*Add mashed khoya little by little, mix it well so as to avoid lump formation.
*Add half of the kewra water and remaining sugar. Mix and keep adding the remaining kewra water. Keep stiring until it thickens and sticks to the spoon.
*Add melted ghee while mixing well.
*Merge malai with cashew paste and saffron water. Add to the sheer branj along with elaichi powder.
*Cool to room temperature. Serve garnished with slices of almonds and pistachios.

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Peanut Butter Raisin Cheesecake is a desert recipe and it gives very delicious and mind freshening taste.

Ingredients:
For the crust:
Biscuit crumbs - 1 cup
Honey - ¼ cup
Melted butter - ¼ cup
For the cake:
Creamy peanut butter - 2 cups
Raisins - 20 gms
Sugar - 2 cups
Cream cheese (at room temperature) - 1 cup
Melted butter - 2 tbsp.
Vanilla - 2 tsp.
Whipping cream - 1 ½ cup
Melted chocolate - 15 gms
Hot coffee - 2 tsp.
Gelatin(soaked in warm water) - 1 gm
Method:
*Mix crumbs, honey and ¼ cup melted butter. Press into the bottom of the mould or the dish in which you are setting your cheesecake.
*Beat peanut butter, sugar, raisins, cream cheesa, 2 tbsp. butter and vanilla in large bowl with an electric mixer until smooth and creamy.
*Beat cream until soft peaks form and fold whipped cream into peanut butter mixture. Add the gelatin.
*Spoon mixture onto crust and refrigerate for six hours.
*Melt the chocolate and coffee in double boiler over gently simmering water and spread atop filling.
*Refrigerate until firm and serve it.

Upma Croquettes is a very delicious and tasty break-fast.

Method:

*Firstly crush the ginger, garlic, chillies, mint together in a small grinder.
*Then mix together all the ingredients, except corn flour and semolina.
*Shape into three-inch long cylindrical croquettes or cutlets.
*Then refrigerate it for one hour, if soft.
*After this run semolina and corn flour in a dry mixer till fine and blended.
*Just before frying, wet each croquette by wetting your palms.
*Roll in powdered mixture.
*Deep fry in hot oil, till crisp and golden all over.
Serve it hot with tomato ketchup, sweet chutney or jam.

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Ingredients:

 upma leftover- 1 cup
 Dry semolina - 2 tbsp
 Boiled mashed potatoes - 1 cup
 Green chillies - 5 nos
 Ginger (finely chopped) - 1″ inch piece

 Garlic flakes - 4 nos

 Mixed vegetables (capsicum, carrots, peas, onions, cabbage, etc.) - 1 cup(chopped)
 Corn flour - 2 tsp
 Mint leaves - two sprigs
 Salt - to taste
 Oil - to deep fry

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Women are always worried about the leftovers, but with a little imagination and innovation you can easily transform leftovers into tasty, new dishes that are very foodie’s delight.
Dal Paratha is one of the dish which you can make from the leftovers. It gives very delicious taste to eat this food with curry or your favourite pickle.
Ingredients:
Leftover dal - as required
Whole wheat flour - as required
Warm water - for kneading
Cooking oil/ ghee - ½ cup
Salt - to taste
Method:
*Â Cook the dal on a low flame so that most of its liquid dries up. Stir frequently to ensure it does not burn.
*Â After this remove from fire and cool it.
*Â Now put whole wheat flour in a large mixing bowl.
*Â Make a well in the centre.
*Â Put all the dal in the well and begin to mix into a dough.
*Â Season with salt if required.
*Â Add more flour if the dough is too sticky or too soft.
*Â Add water only if needed. Knead it till you get a smooth, medium-soft dough.
*Â Add 2 tbsp. of oil and continue to knead.
*Â Once the dough is done, cover with a damp cloth and keep aside in the refrigerator for 20 minutes.
*Â Divide the dough into balls and roll out the parathas.
*Â Fry on a hot griddle.
*Â As soon as the first flip is done, drizzle a bit of the remaining oil/ ghee on the top and spread well over the surface of the paratha.
*Â Flip again in 30 seconds and drizzle oil/ ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
Serve hot with your favourite pickle.

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The dish of Chilli Paneer Sizzler is a very popular dish in the functions and parties.Let us see the recipe of this delicious sizzling food.
Ingredient:
Cottage cheese(cut into equal size squares) - 200 gms.
Mushroom(boiled) - 100 gms.
Capsicum(cut into squares) - One.
Tomatoes(cut into squares) - One(big).
Spring onions(chopped in big pieces) - One small.
Salt - To taste.
Black pepper - ¼ tsp.
Mono sodium glutamate - ½ tbsp.
Garlic paste - ½ tsp.
Green chillies(chopped) - 2-3 nos.
Coriander leaves(finely chopped) - 1 tsp.
Soya sauce - 4 tsp.
Tomato ketchup - 2 tbsp.
Chilli sauce - 2tsp.
Vinegar - 4tsp.
Boiled and grated tomato(small) - One.
Oil - 2 tbsp.
Water - ½ cup.
Corn flour paste - 2 tsp.
Method:
*Heat oil and sauté onions, spring onions and garlic paste till it becomes transparent.
*Add the mushroom, all sauces, salt, pepper, mono-sodium glutamate and vinegar. Cook for about five minutes then add water and all the remaining ingredients except cornflour paste.
*Slowly add the cornflour paste by stirring continuously. Sprinkle the coriander leaves and turn off the flame.
*To prepare the sizzler plate, add butter and then pour the prepared dish. Before seving,garnish with herbs and cheese.
Now the sizzling and tasty dish is ready to serve .

Crunchy Manchurian Potatoes is a very delicious and very tasty dish.

Ingredients:
Potatoes - 3 nos
Onion - 2 nos
Capsicum -2 nos
Spring onions - 2 nos
For the Frying Batter:
Corn flour - ½ cup
Maida - ½ cup
Baking Powder - 1 tsp
Salt - ½ tsp
Water - ½ cup
Green chilli chopped - 1
One pack of Knorr Chinese Manchurian
Method:
First ofall cut the potatoes into finger chips size, sprinkle salt and red chilli and keep it for half an hour.
Cut the onions and capsicum into thick slices and chop the spring onionand then keep it aside.
*In a bowl, mix all the ingredients of the frying batter with half a cup of water and whip well to make a batter of coating consistency, then keep it aside.
*In a pan, take 450 ml approx 3 cups of water, add the entire content of knorr Chinese Manchurian pack and cook on a slow flame for about 2 minutes.
*Squeeze out the marinated potatoes; dip in the frying batter and deep it fry.
*In a pan, heat 2 tbsps of oil, add sliced onions and capsicum and chopped spring onion and stir fry for a minute.
*Add the cooked Manchurian sauce followed by the fried potatoes and toss for half a minute.
*Garnish with chopped coriander.
Now the dish is ready to serve.