INGREDIENTS:-
Peanuts - 1 cup roasted and skin peeled
Tomato - 1 small finely chopped
Onion - 1 small finely chopped
Green chilly - 1 chopped and de-seeded
Coriander leaves - few strands finely chopped
Salt - as per taste
Lime juice - 1 tablespoon
Chat masala powder - if required
METHOD OF PREPARATION:-
- Mix all the above mentioned ingredients in a bowl and serve.
- Can also add roasted and crushed masala papad.
INGREDIENTS:-
Pineapple juice or pulp - 1 glass
Sprite or 7-up - 1 1/2 glass
Vanilla ice cream - 3 scoops
METHOD OF PREPARATION:-
- Blend the ice cream in a mixer to make a liquid
- Pour it into a container and add pineapple juice and sprite to it
- Blend all with a hand blender to get a foam
- Serve chilled
INGREDIENTS:-
Instant coffee powder - 1 tablespoon
Vanilla ice cream - 4 to 5 scoops
Sugar - if required
Ice cubes
Toppings of your choice
METHOD OF PREPARATION:-
Take ice cream, ice cubes and coffee powder in a mixer and blend well till it melts and becomes a liquid.
Pour into a serving glass and top it with a scoop of ice cream, chocolate sauce or any toppings as you wish. Serve chilled.
INGREDIENTS:-
Chicken - 800gms cut into pieces ( wash and pat dry )
Oil - 10 tablespoon
Bay leaf - 1
Cloves - 4
Cinnamon - 1" stick
Cardamoms - 4
Tomato - 4 pureed in a mixer
Salt - as per taste
Red chilly powder - 1 teaspoon
Coriander powder - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Yogurt - 1/2 cup well beaten
Coriander leaves - 2 tablespoon chopped
Grind to a paste:
Onions - 5 big
Ginger - 2 " piece
Garlic - 12 flakes
METHOD OF PREPARATION:-
- Grind onion, ginger and garlic to a paste in a mixer
- Puree tomatoes in a mixer and keep aside
- Heat oil in a kadai. Add bay leaf, cloves, cinnamon and black cardamoms.
- Add onion and ginger-garlic paste. Stir fry on medium heat till it blends well
- Put the chicken pieces, let it boil for 5 minutes on medium flame till the water evaporates and the chicken turns whitish first and then later it turns golden.
- Add salt, red chilly powder, coriander powder, turmeric powder and garam masala powder. Stir for 3 minutes
- Add tomato puree and 1 teaspoon chopped coriander leaves. Cook for about 10 minutes. Stir after every few minutes. Cook till oil separates and the tomatoes blend well with the onions
- Reduce heat and add the yogurt. Boil for 8 more minutes till the yogurt dries completely and oil separates
- Add about 2 cups of water. Pressure cook in a pressure pan for the chicken to become tender
- Serve garnished with the remaining coriander leaves
INGREDIENTS:-
Baby corn - sliced
Gram flour - 3 to 4 table spoon
Salt - as per taste
Red chilly powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilly sauce - 1 tablespoon
Onion - 1 sliced
Capsicum - 1 sliced
Garlic - 4 flakes chopped
Cumin seeds - 1/2 teaspoon
Corn flour - 1 to 2 tablespoon
Coriander leaves - chopped for garnishing
Soya sauce - 1 tablespoon
Tomato sauce - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Water - to make batter
Oil - for deep fry
METHOD OF PREPARATION:-
- Make a batter of required consistency with gram flour, salt, red chilly powder, ginger garlic paste, corn flour and water
- Fry the baby corn in oil and remove the excess oil with a tissue paper
- Heat 1 tablespoon oil in a kadai and add cumin seeds
- Add sliced onions and fry till they become brown
- Add capsicum and fry well
- Add salt and turmeric powder to it and mix well
- Add fried baby corn to it and close the vessel for 10 minutes
- Add red chilly sauce, tomato sauce and soya sauce and mix well
- Keep it closed for 5 to 10 minutes
- Remove from flame and garnish it with chopped coriander leaves
INGREDIENTS:-
Vegetables: beans, potatoes, carrot, green peas and cauliflower
Onion - 1 big chopped
Tomato - 1 chopped
Ginger garlic paste - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Dhania powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Pav bhaji masala powder - 2 tablespoon
Oil/Ghee - 1 tablespoon
Salt - as per taste
Water - if required
Coriander leaves - 1 tablespoon chopped
Lemon juice - 1 teaspoon
METHOD OF PREPARATION:-
- Grind the onion to a paste and keep aside in a bowl
- Grind the tomato to a puree and keep aside in a bowl
- Cut and boil the vegetables and after boiling mash them well
- Heat oil/ghee in a kadai and add cumin seeds
- Put the onion paste and fry till the raw smell goes
- Add the tomato puree and fry well
- Add the ginger garlic paste and fry till the raw smell goes
- Now add the boiled and mashed vegetables and mix well. Add water if required
- Add all the spices and salt and mix well
- Let it boil for few minutes
- Check for salt and sprinkle the chopped coriander leaves on top
- Add lime juice on top and mix well
- While serving serve with chopped onions and garnished with chopped coriander leaves and a piece of lime.
Roast the pav on a tava by adding ghee or butter on both sides
