Kothimbir Vadi

IngredIENTS:

·         3 cups chopped coriander leaves

·         1 cup bengal gram flour (Besan)

·         1 tablespoon rice flour

·         1 teaspoon turmeric powder

·         1 teaspoon dhania powder

·         1 teaspoon cumin powder

·         1 teaspoon red chilli powder

·         1 tablespoon oil

·         salt to taste

TEMPERING INGREDIENTS:

·         1/2 teaspoon mustard seeds

·         1/2 teaspoon sesame seeds

·         Grated Coconut

·         pinch of asafoetida

·         4-5 curry leaves

PREPARATION METHOD:

1.      Mix the coriander leaves, besan, spice powders, salt and 1 tbsp oil. Knead into a soft dough using water as much as required. Divide this dough into 4-5 portions.

2.      Grease your palms with a little ghee and roll each portion into 2 inch thick cylindrical shapes. Place these long rolls in a vessel that fits in a pressure cooker. Steam without the whistle for 10 minutes (or) you can steam in an idli vessel.

3.      Cut the rolls into small pieces, approx.1/2 inch thick.

4.      Either you deep fry the steamed vadis using enough oil (or) take some oil in a pan and for tempering, use the mustard seeds, sesame seeds. As they start crackling, add the asafoetida and curry leaves. Toss the vadis into this tempering and switch off the flame.

5.      Serve hot the vadis with tomato ketchup.

Instant Kesar Pista Milk Jelly

In today’s busy schedules we are left with very less time to prepare time-consuming desserts and prefer to make something instant that not only fulfils our desire to cook something unique, but also gives us immense satisfaction. If you have sweet cravings and looking for something instant, then try out this instant dessert. There are 2 methods to prepare this dessert.

Method1:

1.      Purchase a bluebird Kesar Pista flavored instant Milk Jelly mix.

2.      Follow the instructions mentioned on the packet.

3.      You just need milk to prepare, rest everything is included in the packet.

4.      Boil milk and add the contents of the packet as instructed.

5.      Cool it down and refrigerate for 10-15 mins.

6.      Garnish with some dry-fruits.

7.      Milk Jelly is ready to serve.

Method2:

Ingredients:

Milk – 1 litre
Sugar - 1 cup
Water -  1 1/2 cups
China Grass - 10 gm
Cardamom - 3 Crushed

Procedure:

1.      In a bowl, soak china grass (agar agar) in water for 10 to 20 minutes.

2.      Take a pan, boil milk and sugar. In another sauce pan, add soaked china grass with 1 to 1 1/2 cups water and stir well.

3.      Add the melted china grass to the boiled milk.

4.      Add cardamom powder and stir well. Now allow it to cool at room temperature. After cooling, pour them into moulds or deep bowls and allow them to set in the fridge (not in the freezer). Before serving, cut them into pieces, Add nuts of your choice.

Note:- For thicker and tastier, add condensed milk to the solution.

Corn Pakoda Recipe

Ingredients:

Corn kernels: 3 cups, freshly grated (or) coarsely ground

Onion: 1 medium sized, finely chopped
Green Chillies: 3
Ginger: few finely minced
Fresh Coriander Leaves: 3tbsp
Besan: 3 tbsp
Rice Flour: 1 tbsp
Corn Flour: 1tbsp
Salt to taste
Oil for deep frying

 

 

Method:

Heat enough oil in a pan for deep frying.

Take a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves, salt and mix well.

Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. Prepare small round balls out of the mixture.

Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying.

Slowly place few corn balls (pakoda) into the hot oil and cook on medium flame. Fry them till golden brown.

Place them on absorbent paper.

Serve them warm with tomato ketchup.

Stuffed Bread Potli

Ingredients::

1. Bread Slices: 4-5
2. Potatoes: 2
3. Onion: 1
4. Chilli Powder: 1tsp
5. Garam Masala: 1tsp
6. Chat Masala: 1tsp
7. Salt: as per taste
8. Coriander leaves: few
9. Oil for deep frying

Method::

1. Remove corners of bread. After removing the corners, soak the bread in water till it becomes moist.

2. In a pan heat 1tsp oil and add boiled mashed potatoes, onions, chat masala, chilli powder, garam masala, salt. Stir for 10 mins.

3. Put the moist bread in your palms and stuff the potatoes mixture. Give it a potli shape.

4. Heat enough oil in pan for deep-frying these stuffed potlis.

5. Serve hot with mint chutney.

Note:: You can also add cheese while stuffing, so that you have melted cheese stuffed bread potlis.

Chocolate Brownie

Ingredients

Maida: 1 Cup

Powdered sugar: 1 Cup

Baking Powder: 1 tbsp

Baking Soda: 1tsp

Vanilla Essence: 1 tsp

Cocoa Powder: 1 tbsp

Milk: 1 cup
Butter: 2 tbsp

Coffee Powder: 1 tbsp

Melted Butter: 2 tbsp

Procedure:

1. Mix all the ingredients in a bowl.

2. Grease a borosil dish.

3. Microwave the brownie for 5 minutes.

4. Allow it for 30 sec till it reaches to room temperature. Then, take it out.

5. Cut into pieces. Pour Chocolate Syrup over the brownie.