Crispy Cauliflower Pakoda

 

Ingredients:
——————-
🥦 Cauliflower Florets- 2cups
🥦 All Purpose Flour / Maida- 1 cup
🥦 Corn Flour- 4tsp
🥦 Red chilli powder -1tsbp
🥦 Fennel powder -1/2 tsp
🥦 Salt to taste
🥦 Ginger Garlic Paste-1tsp
🥦 Curry Leaves -handful
🥦 Green Chillies- for garnishing
🥦 Cooking Oil for Deep frying

  

  

Method:
———-
🥦 Wash and cut the cauliflower into bite size pieces.
🥦 Put it into the hot water for 5 -10mins with a bit of salt. Once done, drain and keep it aside.
🥦 In a bowl, mix all purpose flour/maida flour, corn flour, salt, ginger garlic paste, fennel powder, red chili powder and sprinkle over the cauliflower.
🥦 Sprinkle water to ensure the florets get a good coating of the flour.
🥦 Heat oil in a wok/kadai and when oil is hot, gently drop the cauliflower florets and deep fry.
🥦 Drain on a kitchen towel.
🥦 Then fry the curry leaves and green chilies.
🥦 Transfer the pakodas to a serving platter and add the curry leaves and green chillis.
🥦 Serve hot.

 

Sooji and Vermicelli Kesari

 

Ingredients

——————-
🌱Rawa(Sooji) -1 cup
🌱Vermicelli -1/4cup
🌱Sugar-1/4 cup
🌱Ghee-4tbsp
🌱Cardamom Powder- 1/2tsp
🌱Cashewnuts-6-8
🌱Raisin -8-10
🌱Milk -1 cup
🌱Rose water - 1tsp
 

Instructions
——————-
🌱Dry roast the vermicelli and sooji over a low-medium flame for 4-5 minutes and set aside.


🌱Heat two tablespoons of ghee in a pan and add the cashews. Fry until light golden color.


🌱Add raisins to it and continue roasting till golden brown color. Remove them from the pan and set aside.
🌱In the same pan, add 1cup of milk , add little water and sugar. Mix well and let it boil.
🌱Now add roasted sooji and vermicelli and mix well without any lumps.


🌱Keep stirring and cook until the mixture is thick and kesari is completely cooked.


🌱Add cardamom powder and rose water and mix well.


🌱When the mixture thickens and leaves the sides of the pan, add the fried cashews and raisins and combine well.


🌱Remove from the flame and serve warm .

  

Milagai Bajji / Mirchi Bajji / Chilli Bajji

  

Ingredients:
——————-
🌶 Chillies - 6 to 8
🌶 Besan  flour -2 Cups
🌶Rice Flour - 2 tbsp
🌶 Baking soda - a pinch (optional)
🌶 Asafoetida - a pinch
🌶 Turmeric powder - 1/2 tsp
🌶 Red Chili Powder - 2 tsp (according to your spice level)
🌶 Ginger garlic paste - 1tsp
🌶 Salt - to taste
🌶 Fennel powder - 1tsp
🌶 Oil to deep fry
 

  

Preparation:
———————
🌶 Cut the chillies in half length-wise. Remove some of the seeds if you want to reduce the heat a bit.
🌶 In a wide bowl mix besan  flour, rice flour, red chili powder, asafoetida , baking soda, ginger garlic paste , fennel powder, turmeric powder and add water into it little by little to make a loose batter. The batter shouldn’t be too thick but should be a little loose.
🌶 Heat oil in a wide pan, dip the sliced chillies in the batter and just make sure it’s coated well on all the sides.
🌶 Drop them into the oil and after 2 minutes gently turn them over.
🌶 Fry them till bajji’s become golden brown.
🌶 Serve them with hot tea/coffee and coconut chutney etc.  

  

Sugar Cookie

Ingredients
——————
For cookie:-
——————-
🍪Unsalted butter , room temperature- 1cup
🍪Granulated sugar -1/2 cup
🍪All purpose flour-2cups
🍪Vanilla extract (optional)-1 tbsp

For Frosting:-
———————
🍪 Powdered Sugar - 4cups
🍪 Butter -1 cup
🍪 Whole milk - 4 tbsp
🍪 Vanilla Extract- 1tsp
🍪 Food coloring gel (red) - as needed
  

Instructions
——————-
🍪Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
🍪In a medium bowl, using a handheld electric mixer, beat together butter and sugar until combined.

 
🍪Add in flour and vanilla extract and blend well or until like a dough.
🍪 Roll dough and cut into rounds and transfer to the baking sheets 2 inches apart.

 
🍪 Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.


🍪Remove form the oven and let cool then frost.

Make the sugar cookie frosting:
—————————————————
🍪 Blend together butter, powdered sugar , milk food color and vanilla in an electric mixer bowl until well blended and fluffy.
🍪 Once cookies are completely cooled, decorate cookies.
🍪 Place decorated cookies on a flat tray and and let them air dry overnight at room temperature.

  

Masala Poori Chaat

  

Ingredients:-
For masala gravy:
—————————-
🥗Peas - 1 cup
🥗Potato- 1
🥗Chilli powder-1 tsp
🥗Cloves - 1
🥗Coriander powder -1/2tsp
🥗Fennel powder-1/2 tsp
🥗Pepper powder-1/4 tsp
🥗Onion -1
🥗Tomato- 1
🥗 Ginger garlic paste - 1/2 tsp
🥗 Turmeric powder-1/2tsp
🥗Coriander leaves & mint - 1/2 tsp
🥗Salt as required
 

For Serving:-
——————
🥗 Puri - 5 or 6
🥗Onion - 1 cup chopped
🥗Coriander leaves - 1 cup chopped
🥗Grated carrot - 1/4 cup
🥗 Sev/ Oma podu - 1/4 cup
🥗 Boondi - 1/4 cup
🥗 Sweet tamarind chutney- 1/2 tsp
🥗 Coriander mint chutney - 1/2 tsp

 
Preparation:-
To make Peas Masala Gravy:
———————————————-
🥗 Pressure cook soaked Peas , Potato, turmeric powder,cloves and salt for 3 whistles and mash it well. keep it aside..
🥗 Heat oil in a pan, sauté onion, tomato, mint and coriander leaves for few more minutes. Blend it to a smooth paste.set aside.
🥗 Heat oil in a pan, add fennel powder and ginger garlic paste. Saute for 2 - 3 seconds.
🥗 Now Pour mashed peas potato mixture and salt. Mix well and let it boil for 5 minutes.
🥗 Now add 1cup of water , Chilli powder, coriander powder, and pepper powder. Cover and simmer for 10 minutes or until the raw smells goes off.
🥗 Masala gravy is ready .

 

To assemble Masala poori Chaat:
—————————————-————
🥗 Crush the poori's on Plate.
🥗 Pour warm peas masala gravy.
🥗 Top it off with chopped onion, grated carrot, boondi and Sev.
🥗 Now Sprinkle the sweet tamarind chutney and coriander mint chutney.
🥗 Finally garnish with chopped Coriander leaves and Serve immediately.

  

Mushroom Soup

 

Ingredients:

——————-
🍄 Mushrooms- 4 to 5 big
🍄 Sweet onion - 1 small
🍄 Garlic pods - 3 or 4
🍄 Broccoli, florets( finely chopped) 4or 5
🍄 Pepper Powder - 1tsp
🍄 Oliveoil - 1tsp
🍄 Butter - 1tbsp
🍄 Heavy cream - 1/2 cup
🍄 Salt as needed
  

Method:
————-
🍄 Heat the olive oil in a large soup pot over medium heat. When oil is hot, add the chopped garlic pods and chopped onion. Cook about 5 minutes, until softened .
🍄 Then add chopped mushrooms and a pinch of salt. Cook, stirring, until the mushrooms soften. Set aside.
🍄 Now transfer stir fry onion, garlic and mushrooms into the blender. Blend until very smooth. Keep it aside.
🍄 Heat the butter in a soup pot. When the butter melts, add the finely chopped mushrooms and finely chopped broccoli. Cook until softened.
🍄Now pour the onion-garlic-mushrooms mixture(paste) into it. Stir and cook for about two minutes more.
🍄Finally add heavy cream and pepper powder and mix well. Cook about 2 mins.
🍄Serve warm in bowls.

  

EGG AND MUSHROOM BURGER

INGREDIENTS
———————-
🍔 Hamburger buns -4
🍔Large eggs - 2
🍔 Onion, sliced and roasted- 1
🍔 Mayonnaise for spreading (as needed)
🍔 Tomato (cut into slices) - 1
🍔 Mushroom, sliced- 2 -3
🍔 Lettuce- few
🍔 Salt and pepper

  

INSTRUCTIONS
————————-
🍔 Roast the mushroom slices along with pepper and salt . Keep it aside.
🍔Crack the eggs into the pan and increase the heat to medium. Sprinkle freshly cracked black pepper and salt and fry them until the whites are fully cooked. Set aside.
🍔 Toast the buns then immediately spread the mayonnaise on one piece of bun.
🍔Arrange the eggs ,onion, tomato , sliced mushroom and lettuce and then top second piece of bun. Serve immediately