Nukti boondi
Ingredients
Good quality gram flour 2 cups
Maida 2tbsp slightly heaped
Ajwain 1 teaspoon level
Salt to taste
Water to make thick paste
Oil for frying
Baking soda a pinch
Method
Mix all above Ingredients into thick paste, more then like milk shape consistency.keep it
for 30 minutes, after 30 minutes, add pinch of soda, mix well.
Heat the oil, when its enough hot, start making boondi, drop each nukti bondi with the
help of fingers.
When golden in colur, remove from heat,, soak in mineral room temperature water, squeeze,
your extra soft boondi is ready
Meatballs Salad
Ingredients
For the meatballs
2 tsp coriander powder
4 large cloves garlic
1/4 tsp salt
1 lb chicken mince
½ tsp cumin (crushed)
chilli powder, to taste
1 egg (beaten)
1-2 tbsp oil
2-3 tbsp chopped coriander leaves
1 tsp chili flaked
1 onion (chopped)
For the salad
1 cup mixed salad leaves
2 tbsp finely chopped mint leaves
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
1 tsp white vinegar
3 tbsp olive oil
1 tbsp walnut (pieces)
1tsp cranberry (dried)
Method
Chop the garlic with the salt until it forms a paste.
Place the chicken mince into a bowl and mix well.
Add the ground spices, chili powder, onion and garlic then mix really well with your hands and add the beaten egg.
Wet your hands, take pieces of the mixture and form into meatballs.You should have about 12 meatballs.
Lightly oil a clean work surface with a little of the oil making circle meatballs. Roll gently and make sure there are no holes.
Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Then place meatballs on grill and gently press it for 1-2 mins.
Place the meatballs into a serving dish and keep warm.
Then put tomato piece, lemon and choice of your veggies for your salad.
For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar and olive oil together and season with salt and black pepper, then toss together with the salad leaves.
To serve, arrange the meatballs around the edge of a platter then place the salad in the centre. Put some meatballs on top of salad and grilled tomatoes and veggies and garnish with the chopped coriander, nuts and cranberries. Enjoy!!!
Oat Wheat Pasta
INGREDIENTS
Flour: 1 cup
All Purpose Flour: ½ cup
Rolled Oats: ½ cup
Salt: as required
Egg: 2 nos.
Olive Oil: 2 tbsp.
Onion: 2nos.
Salt: as required
Garlic: 5-6 nos.
Olive Oil: 2 tbsp.
Tomatoes: ½ cup
Spinach Leaves: 5-6 nos
Black Pepper Powder: ½ tsp
For Garnish
Pickled Watermelon: ½ cup
Parmesan Cheese Shaves: 2-3 nos.
Basil Leaves: 2-3 nos.
Walnuts: 1 tbsp.
Ricotta Cheese: 1 tbsp.
PROCESS
In a blender add flour, all purpose flour, rolled oats & blend them.
Now add salt, eggs and blend the mixture to form dough.
Now roll out the dough.
Now form a swiss roll and cut it into small roundels.
Open the roundels to make the pasta.
Now drop the pasta in boiling water & cook it for 10-15 seconds.
Strain the pasta, add olive oil & toss it.
In a pan, add olive oil, garlic, onion, salt, blanched tomatoes, spinach leaves pasta, black pepper powder & mix well & let it cook.
Garnish the dish with pickled watermelon, parmesan cheese, basil leaves, walnut and ricotta cheese.
Your Oat Wheat Pasta is ready.
Tip of The Day
Tip of The Day
Fresh Strawberry Ice Cream
Ingredients
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar
4 large egg yolks
1/2 teaspoon vanilla extract
2 pints strawberries, hulled and cut into large dice (about 3 cups)
Instructions
1Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, milk, and 3/4 cup of the sugar in a large saucepan and bring to a simmer over medium heat. Stir occasionally until sugar is dissolved, about 5 minutes.
2Meanwhile, whisk egg yolks in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
3Pour cream-egg mixture back into the pan and cook over medium heat, stirring constantly, until custard coats the back of the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
4Remove custard from heat and strain into a large heatproof bowl. Stir in vanilla and place mixture over the ice water bath to chill, about 10 to 15 minutes.
5Meanwhile, combine strawberries and remaining 1/4 cup sugar in a medium bowl and toss to coat. Let berries macerate for 10 minutes at room temperature. Using a potato masher or a pastry blender, mash until fruit is mostly pea-size and very saucy, then add to the cooling ice cream base.
6Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
7Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 10 days.
Dalyan Kofte
Recipe Ingredients
1/2 kg Minced beef
1 small Onion, chopped
1 tsp Garlic, chopped
1 tsp Parsley, chopped
1 tsp Cumin powder
1/2 tsp Red chilli powder
2 tbsps Bread crumbs
1 Egg
1 medium Tomato
Recipe Method
Set the oven to 120 F.
Put the minced meat in a deep steel bowl and add all the other ingredients in it. Mix well.
Place a wet muslin cloth on the table and put the meat on it. Roll it and leave it for a 15-20 minutes.
Remove the beef roulade and place it in a roasting pan.
Place the pan in the oven and bake for 20 minutes at a temperature of 160 F.
Once the beef roulade is cooked (it turns into a brown color) take the meat out on a dish keeping the shape the same. Cut it into slices and arrange around the dish.
Decorate with chopped tomatoes on the top.
Saadi Biryani
Ingredients
Mutton ½ kg
Rice ½ kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onion 2 tbsp
Red Chili Powder 1 tbsp
Crushed Red Chili 1 tbsp
Whole Hot Spice 2 tbsp
Green Cardamom 4 – 6
Yogurt 1 cup
Yellow Food Colour a pinch
Kewra Essence 1 tbsp
Dalda VTF Banaspati
Directions
Wash rice and soak for 20 minutes, add salt in the water and boil the rice and strain. Slice the onion finely.
In a pan add the mutton, salt, ginger garlic paste, red chili powder and four cups of water. Cook until the meat tenderizes and water dries.
Heat Dalda VTF Banaspati in a wok, add whole hot spices and green cardamoms, cook for a couple of minutes , add onions and fry till golden.
Mix yogurt, crushed chilies, yellow food colour and kewra essence to the wok.
In the pan, in which the meat is being cooked , spread the rice over the meat, pour the yogurt and fried onion mixture over this.
Cover and cook over medium heat for 3 – 4 minutes, turn down the heat and simmer on low heat for a further 10 – 12 minutes.
Mix and serve in a platter.
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Migraine Headache And Its Treatment
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Milk Cake
Ingredients
Ricotta Cheese – 15oz / 425gm
Semolina/Suji – 1/4 cup
Sugar – 1/2 cup
Golden Raisins – 1 tbsp
Dried Cranberries – 1 tbsp
Cashews – 1 tbsp, broken
Method
Pre-heat Oven to 450F / 230C.
Mix all the above ingredients in a bowl.
Mix and allow the Sugar to melt and combine.
Grease an oven-proof 6?X6? pan.
Pour the mixture into the pan.
Place the pan in the pre-heated Oven in the middle of the oven and in the middle of the rack.
Bake for 30-40 minutes till the edges get a little brown color.
Take out of the oven and allow the Cake to rest for 15 minutes.
Flip the Cake out of the pan and cut into small pieces.
Serve warm.
Strawberry Smoothie
Ingrеdiеntѕ
1 сuр frozen ѕtrаwbеrriеѕ
1 banana
1 cup milk
1/4 cup sugar
8-10 iсе сubеѕ
Cооking Inѕtruсtiоnѕ
Plасе аll thе ingrеdiеntѕ in a blеndеr.
Blеnd until ѕmооth
Arab Chickpea Soup
Ingredients
1 cup chickpeas, soaked in water overnight, then drained
8 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
8 cloves garlic, chopped into small pieces
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground mustard seeds
1/4 cup lemon juice
Method
Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
Add frying pan contents with the remaining ingredients to the chickpeas.
Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot
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Tiр оf The Dау
Tiр оf The Dау
Jam Swiss Roll
Ingredients
1/3 cup flour/maida
1 cup sugar
4 eggs-yolks & whites separates
1/2 cup milk
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
3-4 tbs fruit jam
Method
Sift together the flour, baking powder and set a side, in a large bowl, beat the egg yolks well, then add 1/2 cup f powdered sugar and mix well, add the vanilla extract, now add the milk and flour alternately and mix them well,
In a separate bowl beat egg whites for at least 5 minutes/until you get frothy consistency,(it is not necessary to beat until stiff peak, a creamy consistency will work fine) add the salt and remaining sugar to it and beat them well for a minute, add this to egg yolk mixture and fold them/mix them well. Pour this mixture onto greased flat tray and bake in preheated oven at 190C for 10-11minutes/until cake becomes spongy to your touch, before removing the cake from the oven, place a clean kitchen towel on your working surface/kitchen counter, and sprinkle a liberal amount of sugar on it, remove the cake from the oven and, using a knife gently release the edges of the cake, and turn the cake on sprinkled sugar on your kitchen towel immediately, brush the cake with and roll the cake gently from the one end to using the kitchen towel, you need to do this when cake still hot, once the cake cools down its difficult to roll it and it will break apart. Once rolled, cover it up with the same kitchen towel and refrigerate for a minimum of 30 minutes. This will firm up the cake and it will be easily to slice it.
Best Coconut Ice
Ingredients
500g icing sugar , 250g unsweetened dessicated coconut (2 and 1/2 cups), 1/2 cup condensed milk, one egg white,),vanilla essence, pink food colouring.
Method
Sift the icing sugar into a large bowl, and then add the coconut and gently mix through to combine.
Whisk the egg white just a little, and add the egg and condensed milk to your dry ingredients. Then add y vanilla essence
Mix until well combined into a firm, moist mass. Divide the mixture in half, and colour one batch a cheerful pink with your food colouring.
Press the white mixture into the bottom of a baking paper lined tin. Smooth out with the back of a spoon, and then gently press the pink layer over the top. Smooth and press in well with your spoon and then refrigerate until set (about 2 hours). Remove from tin and cut into bars or small squares. It will only need to be refrigerated if you live in a hot climate. Or you could just eat it all…
Koyla Mutton Karhai
Ingrеdiеntѕ
1- Muttоn 1 kg
2- Oniоn/рiуаz 2
3-Cаrdаmоm/ilаiсhi 2
4-Bау leaves/Tez Pаttа 2
5-Oil 1 сuр
6-Tоmаtоеѕ/timаtаr ½ kg
7- Whоlе red сhiliеѕ/ѕаbut lааl mirсh 5-6
8-Grееn chilies/hari mirch 4-5
9-Turmeric/hadii 1 tsp
10-Cumin ѕееdѕ/ѕаbut zееrа 1
11-Cоriаndеr/dhаnуа powder 1 tѕр
12-Blасk рерреr/kаli mirсh 1 tѕр
13-Ginger Garlic раѕtе 1 tbsp
14-Sаlt 1 tsp
15-1 Cup wаtеr
16-Coal/koyla for dum
17-Cоriаndеr lеаvеѕ,gingеr сhорреd fоr gаrniѕh
Mеthоd
1-In a pan рut tоgеthеr 1 kg muttоn,1 сuр wаtеr, 1 tbѕр gingеr garlic раѕtе аnd salt tо taste.
2-Cооk оvеr mеdium flаmе till tеndеr.
3-Hеаt 1 cup оil in another pan, аdd 2 сhорреd оniоn аnd fry till gоldеn,аdd i1 tѕр cumin ѕееdѕ, 1 tsp turmeric, 2 bау lеаvеѕ, 1 tѕр ѕаlt and 5-6 whоlе red сhiliеѕ,blасk рерреr аnd coriander powder.
4-Now аdd bоilеd mеаt with ½ kg ѕliсеd tоmаtоеѕ. Cооk wеll оn high heat.
5-Lastly add grееn сhiliеѕ аnd simmer for 10 minutеѕ.
6-Mеаn while heat up the coal аnd givе dum оf it.
7-Gаrniѕh it with chopped gingеr,соriаndеr lеаvеѕ.
8-Sеrvе hot with naan оr сhараti.
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