Cheese Balls

Ingredients : (15 balls)

• Any brand of processed cheese 100 gms
• Condiments : Black pepper, mixed herbs, chilli flakes , salt 
• Veg it potato flakes - 100 gms
• Corn flour - 50 gms 
• crumbled bread - 3 slices 
• water for dough 
• oil for frying 
• choice of sauce - for serving 

Procedure : 

• Grate the cheese . Add pepper,mixed herbs & chilli flakes as per your taste
• Mix potato flakes , corn flour, bread crumbs , salt, pepper by adding water gradually & knead a smooth dough ( refer picture)

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• Take a small portion of a dough , make katori , add cheese filling, roll into a ball shape

• Heat oil into kadhai & half fry the balls

• Fry them just before serving once again until the golden color is reached
• Serve with choice of sauces & dips

Tip: Double frying makes your cheese balls crispier. 

veriation : Paneer / Tofu filling 

Moong Daal Halwa in Microwave - Easy 5 Step Receipe

Ingredients : Seves 4 

• Moong Daal - 1 Cup
• Desi cow ghee - 1 Cup
• Milk - 3/4 Cup 
• water - 3/4 Cup
• Sugar - 1/2 Cup 
• Kesar - 4-5 shreads
• Cardamom power - As per taste 
• Dryfruits (Pistacho, cashew, almonds, raisins ) - As per liking to garnish 

Procedure : ( All the steps in microwave safe glass bowl shown as above preferably ) Mode: Micro, Temp: Max 

1. Roast dry moong daal for 2-3 mins in a microwave
2. Soak the roasted daal for 3 to 4 hours with water. Strain the water & grind it coarsly without adding water.
3. In microwave safe container add ghee, grounded daal and microwave for 5 to 8 mins untill golden in color . stir occassionally . 
4. Heat the milk in a pan add kesar & cardamom powder to it. Heat water with sugar. keep them aside.
5. Add milk to the daal & ghee mixture. Microwave the same for another 3 mins (stirring occassionally ) Add Water & microwave for another 2 mins ( Cover with the lid here)
6. Halawa should turn in to golden brown color. Garnish with desired dryfruits & Serve hot. 

Tip: Addition of a cap of rose water will enhance the taste & aroma.

Carrot Kheer ( गाजर खीर )

Ingredients :Serves 4

1. Delhi carrots ( Orange colour ) medium size - 2
2. Cow Milk - 1 litre
3. Milk Powder - 1/2 cup
4. Sugar - 6 table spoon 
5. Vanilla Essence - 2-3 drops
6. Everest Kesar - 7-8 shreds
7. Mixed dry-fruit powder - 1 tables spoon  ( Pistachios , Cashew nuts & almonds )

Procedure :

• Wash & peal the carrots 
• Bring milk to boil. Turn off the flame once it reaches the boiling point 
• Soak Kesar shreds with little warm milk
• Grate the carrots nicely 
• In a non stick pan , put grated carrots , sprinkle little water , cover with a lid & cook for 10 mins  (make sure it doesn't stick your pan ) 
• Add entire milk to the mixture 
• Add Sugar 
• Let it boil
• Now add vanilla essence , milk powder , dryfruits powder & soaked kesar to the mixture 
• Let it cook on a slow flame for 15 mins 
• Once it gets back to the room temperature , place in the refridgerator 
• Serve chilled , if you wish you can garnish with extra kesar & Dry- fruits 
• It takes nice light orange color & thick creamy consistancy 

Variation : If you just skip the sugar , It proves absolute Healthy dessert to all. Carrots & milk powder delivers sufficient sweetness . 

Potato Pancakes with Tangy Mayo dip

Ingredients : Makes 8 to 10 pancakes

• Potato flakes ( you get them in market , brand in india is Vegit , its dried & powdered form of potato ) - 1 bowl
• Rice flour - 1 bowl
• sooji - 1/2 bowl
• Curd - 1 table spoon
• Onion finely chopped - 1 big
• Green chilies finely chopped - as per your taste
• Salt , pepper & Italian seasoning - as per taste
• water to make the batter
• oil to make the pancakes  

Procedure :

• In a mixing bowl place all the above contents together. Mix them well . consistency should be like dosa batter . keep the batter aside for 10 mins.
• Heat flat pan , put little oil and spread the batter in round shape. Put the lid. cook on a medium flame.
• Turn the pancake and cook well from the other side as well.
• serve hot with tangy  mayo dip ( plain veg mayonnaise + few drops of tomato ketchup )

Creamy Spinach Pasta

Ingredients : Serves 4

 

• Wheat pasta - 200 gms ( any desired shape. I used Fuseli and Penne)
• White Sauce ( Refined flour 50 gm, Butter 50 gm , milk 100 ml , water 100 ml , Salt & pepper to taste)
• Spinach thick puree - 150 ml
• Sweet corn - 100 gms
• Mushrooms - 100 gms
• Capsicum - 100 gms
• Italian seasoning - as per taste
• Grated Parmesan Cheese - 100 gms

 

 

Procedure :

 

• Cook pasta in a boiling water with little oil & salt till its Al - Dante (stage before its completely cooked) Strain & keep aside

 

• For white sauce - Put refined flour in  a pan , cook for a while on low flame. Add butter . Gradually add milk & water . Use whisk to avoid lumps formation . Cook till it reaches thick creamy texture ( hardly takes 2 mins)  Add salt & Pepper as per your taste.

 

• Add spinach puree to the white sauce & simmer for a while. ( While cooking keep adding water or milk to the sauce because it tends to become thick till the time its on the flame)

 

• in a separate pan heat butter , add boiled sweet corn , mushrooms & capsicum . sauté on a high flame. Add salt , Italian seasoning , Chilly flakes as per your taste .

 

• Transfer all the vegetables & Pasta in a spinach & white sauce mixture. Simmer for a while.

 

• While serving you can add Grated Parmesan cheese to it. ( Not compulsory )

 

• Serve hot with the bread of your choice.

Dhingri Bhutta Pulav with Anaar Raita

 

Ingredients : ( Serves 4 )

(for Pulav)

• Dawat Brown Rice - 250 gms
• Mushrooms - 200 gms (diced )
• Green Capsicum - 1 big ( diced )
• Sweet corn - 200 gms ( boiled )
• Chilly flakes - to taste
• salt & pepper - to taste
• Mixed Italian Herbs - to taste
• Oil - for cooking
• Water - for cooking

(For Raita)

• Pomegranate ( Anaar - 100 gms)
• Mint leaves - 10 to 15
• Fresh thick curd - 400 gms
• chaat masala & black salt - as per taste

Procedure : (For Pulav)

•  Wash the rice well & cook in a pressure cooker in a regular way. Recommended ratio is 400 ml water for 250 gms rice and 4 to 5 vessels to get the nice non sticky texture .
• Heat little oil in pan . Add Capsicum , sweet corn & mushrooms . Sauté  them on high flame for two minutes  .
• Add Chilly flakes , Salt , pepper & Italian herbs as per your choice & taste .
• Add cooked rice lastly . Mix well & sauté for another two minutes.
• Serve in a desired shape using designer bowl or mold with Raita

(For Raita)

• Beat curd in a bowl with the whisk .
• Add finely chopped mint leaves & Anaar
• Add Chaat masala & Salt as per the taste
• Garnish with mint leaf while serving

Highlight : High protein & low carb recipe . Recommended for Lunch particularly.

Kadhi Pakode - Chawal

Serves - 4
Ingredients : Kadhi

• Sour buttermilk - 2 cups
• Besan ( Bengal gram flour ) - 1/2 cup
• Dalchini - 1/2 inch
• Oil - 2 table spoons
• Methi Dana (Fenugreek seeds ) - 1 table spoon
• Raii (Mustard seeds) - 1/2 table spoon
• Jeera (Cumin seeds) - 1/2 table spoon
• Hing ( asafoetida ) - 1/2 table spoon
• Curry leaves - 8 to 10
• Dried Red chilies - 2-3
• Turmeric - a pinch
• Salt - to taste
• Sugar - as per liking
• Coriander - to garnish
• Water - 2 cups

Procedure :

• Mix buttermilk , besan to smooth paste . add water ,dalchini , salt & sugar. Bring it to boil on low flame.
• Turn off the heat once it starts boiling
• Prepare tampering with rest of the ingredients & pour it over the boiled mixture
• Add coriander to finish  

 
 
Ingredients : Pakoda

• Besan (Bengal Gram flour) - 1 cup
• Soda - a pinch
• Jeera ( Cumin seeds ) - 1 tspoon
• Turmeric - a pinch
• Red Chili powder - 1 tspoon
• Salt to taste
• Coriander
• Water - to achieve batter consistency
• oil for frying

Procedure :

• Prepare batter mixing all the above ingredients together.
• heat oil in kadhai & fry medium size pakodas

Ingredients : Chawal

• Dawat or any other basmati rice - 2 cups
• Ghee - 1 table spoon
• Whole garam masala ( Black pepper , clove , dalchini , bay leaf , green and black cardamom , javitri ) mix - 15 gm
• Salt as per taste
• Water 4 cups

Procedure :

• Wash and keep rice aside
• Heat ghee in pan
• Add khada garam masala to it . sauté for half a minute
• Add rice and sauté for another minute
• Add water & salt to it , once it starts boiling keep the lid and let it cook on low flame
• It takes around 15 minutes

Plating : Serve kadhi in a bowl with pakodas dipped  into it. Put  rice in square or Round mould & the unmold it over the plate . All the three things has to be served hot. Looks little long recipe but hardly take 20 minutes to prepare .