Food Corner

No, I didn’t spell Orange-Rum Macaroons wrong. Orange-Rum Macaroons is about macaroons. And sadly, not about Orange-Rum Macaroons. I won’t go into technical difference - suffice to say that Orange-Rum Macaroons are dainty small things that are super-difficult to make and Orange-Rum Macaroons are a lot sturdier, and takes five minutes to make. Both are tasty. This description has orange zest and dark rum, which makes Orange-Rum Macaroons coconutty delight even extra irresistible.

Orange-Rum Macaroons
makes 15

50 g butter
2 eggs
100 g sugar
175 g coconut flakes (unsweetened!)
1 orange - the zest
1 tbsp dark rum
1 tsp vanilla extract

DOUBLE COLOURED PARATHA
You need:-
250 gram wheat flour
100 gram mint leaves
1 table spoon mango pickle masala
Oil for frying
How to make-
Wash and clean the mint leaves and blends them in a blender by adding a little water in it. In ¼ of the wheat flour mix the salt and pudina or mint paste, make smooth dough of it. Mix mango pickle masala in remaining flour and make dough of it. Now make small balls of both type of dough. Stick the both type of balls from one side and roll them in a rectangle shape. Then spread oil on corners and make a rectangular shape then roll again. Now heat a tawa and put paratha on it. Slow the heat, it will be medium. After 2 to 3 minutes turn it and roast it with spreading oil on both the sides. Make crispy by pressing it with spoon on the time of roasting. Serve hot with chutney.

Paneer beans masala

You need-

100 gram – fresh beans

150 gram - paneer

2 big – tomatoes

1 small pieces ginger

1 to 2 green chili

½ cup of curd

½ tea spoon cumin seeds

Salt as per taste

¼ tea spoon turmeric powder

¼ tea spoon red chilly powder

1 tea spoon coriander powder

¼ tea spoon dry mango powder

½ tea spoon garam masala

½ cup oil for frying

How to make:-

Cut both sides end of the French beans. Sliver the paneer as you like. Put the tomatoes in a mixer and mince them and prepare the puree of it. Cut the ginger and green chilies in small pieces. Blend the curd. Heat oil in a pan and fry the beans till they become brown. Take out them.

Now heat oil in a pan and make a baghar of cumin seeds and ginger pieces. Now add tomato puree, curd, and green chili in it. Also add salt and all other spices in it. Stir fry until gravy leaves the oil. Now put paneer pieces and fried French beans in it. Serve hot. Delicious recipe is ready.

Mathi Thepla- A Gujarati Recipe
You need:-
4 - Inch fresh peeled ginger root
6 green chili peppers
3 cups wheat flour, some more required for rolling
1 cup of corn flour
Salt as per your taste
2 cups fresh fenugreek leaves, finely chopped
2 tea spoon ground coriander seeds
6 table spoons vegetable oil
2 tea spoon jiggery or brown sugar
1 tea spoon ground turmeric
A pinch of asafetida
1 cup of plain yogurt, blended
How to make:-
Put ginger and chili in a blender and make a fine paste. Take a big bowl, mix both flours in it and also and the salt. Then put coriander leaves, fenugreek leaves, oil, asafetida, jiggery, turmeric powder. Mix all properly. Now make smooth dough with adding blended curd in it smoothly. Cover it and take aside for about 2 to 3 hours. Preheat the tawa in a low flam. Make about 20 balls from the dough. Roll them with pata and belan. Hen put it on tawa. Cook the roti for 2 - 2 minutes on both sides by turn them and them cook hem by pressing it with a cloth till it is fully cooked. Now it is ready serve hot.
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Tasty Idli Manchurian

You need:-
Idlis – 4 pieces
Chilli powder - 1 tea spoon
Onions - 2 small or half medium, finely chopped
Green and Red Bell pepper - about 1 cup, finely chopped
Spring Onions - 6, chopped white and green parts separately
Green Chillies - 6, finely chopped
Ginger - 2 tea spoon, crushed
Garlic - 2-4 tea spoon, crushed
Soysauce - 2 table spoon
Chilli sauce - 2 tea spoon, or as per taste
Ketchup - 2 to42 tea spoon
Cornflour - 2 table spoon (mixed with 1/2 cup of water)
Oil - 4 tea spoon
Salt and Pepper – as per your taste

How to make:-
cut each idli into 8 to 9 small pieces, spread some red chili powder on them and put some oil on them. Now put on baking tray then bake them for 1 to 20 minutes in a preheated oven. Bake the, when they become crispy and turn golden on 375F. Take a kadai and heat 2 tea spoon oil in it, put finely chopped green chillies, garlic, ginger, onions and white part of spring onion. Stir fry until turns transparent. Then add the bell peppers and few salt and fry it until they are becomes crispy. Put the fried onions to the side and pour left over oil in the center. Mix all sauces which are given above in this oil, and shake over salt and pepper. When it heated add baked crispy idli pieces. Then put the cornflour mixture (corn flour powder mixed with water) fry it, after2 minutes it will comes together and gets a minor shiny finish.
Serve hot with Garnishing spring onion tops.
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SPROUTED MOONG CHAT

you need:-

400 gram - sprouted moong lightly steamed

6 cups - Rice bubbles

2 cups - corn flacks

2 cup - Kabuli Chana or black Chana, boiled

4 red tomatoes, finely chopped

2 Potatoes baked, finely chopped

2 cucumbers (kheera), finely chopped

2 onions, finely chopped

2 inch ginger root, finely chopped

4 green chili finely chopped

10 o 14 Low fat wheat biscuits

10 to 14 Rice crackers

10 to 14 Low fat potato chips

6 tea spoon fresh lime juice

Spices for chat:-

2 tea spoon red chili powder

Salt as per your taste

4 tea spoon mints leaves powdered

1 tea spoon black pepper freshly powdered

1/2 tea spoon cumin seeds, powdered

Preparation:-

Take a bowl carefully all the above given ingredients in a big bowl. Serve it without delay.

Note:

*This dish is very healthy and delicious, you can serve it at the time of breakfast or if you like it can go with evening tea.

Delicious Redish (mooli) Paratha
YOU NEED:-
2 mulli (radish)- medium sized
6 cups of wheat flour
4 table spoon of oil
Salt as per your taste
2 tea spoon of Coriander powder
1 tea spoon of red Chilli powder
A pinch of Turmeric powder
1 tea spoon of dry Mango Powder
How to make:-

After washing grate the radish or mulli and mix sal in it then take it one side for some times. After sometime take out the water by pressing the mulli by the palm. Take a kadai and heat oil in then put the mulli to it and mix all the masalas in it. Fry for some time and then take it out from the heat. When the mulli cooled down mix it to the wheat flour, also add few oil and salt. Now make dough with adding the water as required. Take it aside for 5 to 10 minutes. Now make some small balls from the dough and make like paratha by rolling them. Now put them on the tawa and roast them with oil on both the sides until they become golden brown. Serve hot with curd or chutney.

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DELICIOUS CUCUMBER RAITA

You need:-

1 cup of grated cucumber

½ tea spoon of salt

½ ea spoon of sugar (optional)

¼ tea spoon of mustard seeds

¼ tea spoon of cumin seeds

¼ tea spoon of red chili powder

2 green chili finely chooped

Little green coriander leaves finely chooped

A pinch of hing

2 cup of curd

½ cup of water

How to make cucumber raita:-

Grate the cucumber and take aside. Now blend the curd with water in a blender. Now mix salt and sugar in it and again blend it for 2 seconds. Now add grated cucumber in it, mix properly. Now take one tea spoon oil in a pan and heat it, now put hing, cumin seeds, mustard seeds and red chili powder and pour it on the cucumber mixture. Mix again. When you like spicy to eat add chopped green chilies in it. Garnish with coriander leaves. Serve with lunch or dinner as you like.

BARNI RAJMA

You need:-

For barni:-

4 burgers

2 table spoon butter

1/4table spoon green chutney

For filling:-

3/4cup of rajma

1/4cup of finely chopped onions

1 tea spoon red chili powder

2 tea spoon green coriander powder

1 small piece of ginger

2 green chilli finely chopped

2 cloves powder

1/4black pepper powder

1pinch of turmeric powder

1 table spoon green coriander finely chopped

1 big size tomato

4 table spoon oil

Salt as per your taste

Black salt as per your taste

How to make:-

Soak the rajma for 7 to 8 hours. Then cook it in a pressure cooker for 25 to 30 minutes. Heat oil in a kadai and then put onions, ginger, green chilli in it. Stir fry it when it becomes golden brown add red chili powder, turmeric, coriander powder, cloves powder, and tomato and again stir fry it. Now put boiled rajma and black salt and plane salt in it. When it becomes thick then adds green coriander in it and takes it out from the heat.

Now take out the upper most layer of burger and hollow it. Be careful that burger will not break. Now turn it bake side and roast it at that side. Now in inner side spread butter and green chutney then fill rajma in it. Now grate the paneer on it and bake it in oven.

GOLI PULAO

You need:-

For goli:-

½ cup of pea

50 gram paneer

1 slice bread

1 table spoon cashew nut pieces

1 table spoon Raisin

¼ tea spoon red chilli powder

¼ tea spoon garam masala

Salt as per taste

Oil as required

For pulao:-

1 cup rice

1 medium size onion

1 cassia

4 cloves

2 cardamoms

1 small piece of cinnamon

4 black pepper

½ tea spoon black pepper powder

1 pinch of turmeric powder

½ tea spoon red chilli powder

4 table spoon oil

1 table spoon ghee

Salt as per taste extra:- 40 gram paneer

How to make:-

Soak the rice ½ hour before cooking. Make the thin and long slices of onions. Mix all the ingredients of goli and make the goli and fry them. Mince 2 cloves and cinnamon. Heat the oil in a kadai and put cassia, cloves, cardamom, cinnamon, and black pepper in it then put onion and stir fry it. Now add 2 cup of water and salt in it. When it boiled add rice in it, again when it starts boiling slow the flame and cook until it becomes soft. When it done put golies in it and also mix the ghee in it. Now put grated paneer in it. Cover it for 10 minutes and cook it in a low flame.