Vegetable Cutlet Recipe

Vegetable Cutlet

 Ingredients :

• grated carrot - 75 g (1 cup)
• grated beetroot - 160g (1 1/2 cups)
• peas - 50 g (1/2 cup)
• boiled & mashed potato - 200 g ( 3 medium)
• finely chopped ginger - 1 tsp
• chopped green chilly - 5 (adjust as per your taste)
• cumin powder - 1/2 tsp
• pepper powder - 1/2 tsp
• garam masala - 1 tsp
• sugar - 1 tsp
• lemon juice - 1/2 tbs
• chopped coriander leaves - 1 tbs
• bread crumbs - 100 g
• maida - 4-5 tbs

Method

• heat up 4 tbs oil in a pan
• add ginger and chilly and saute for 1 minute
• add the veggies exept potato
• add salt and stir for 1 minute
• cover and cook on low flame for 3-4 minutes
• open the lid and add lemon juie,pepper,garam masala, cumin powder and sugar and mix well
• add mashed potato and combine well
• turn off the heat and add coriander leaves and 2 tbs bread flour
• the mix should be non - sticky
• allow this to cool completely
• when the mix is cool give them desired shape 
• in a separate bowl put maida and mix a few salt and pepper powder;add water to make a loose batter
• dip the shaped cutlet in the batter first,then coat with bread crumbs and repeat this process one more time;double coating gives an extra crispiness to the cutlets
• fry them in hot oil on medium flame until golden brown
• drain them on to absorbant paper and serve warm.

100% PERFECT SOFT MYSORE PAK RECIPE | GHEE MYSORE PAK

Soft Mouth Melting Mysore Pak

 Ingredients :

• besan - 1 cup (120g)
• sugar - 11/2 cup (360 g)
• ghee + oil - 1 1/2 cup (360 g)
• cardamom powder - 1tsp

Method

• prepare a 5 inch sqaure tin;grease it and line with a parchment paper
• sift the beasan to remove the lumps if any
• take 1/2 cup of ghe-oil mix and pour into the besan;whisk well until smooth and keep aside
• add sugar into a heavy wide wok and pour 3/4 cup of water into it
• turn on the heat and stir well until the suagr dissolves
• then boil it until the syrup reaches one - string consistency (it may take 2 minutes on medium heat)
• add cardamom and the beasan - ghee mix into it and stir well for 4 minutes on medium heat
• add the ghee oil mix 3 table spoon and stir well until the ghee get aborbed into the mix
• again add 3 table spoon of ghee - oil mix and stir well
• repeat this process until you left 3 table spoons of ghee- oil mix in your hand
• before you add final ghee, stir well until the mix become very pale in colour
• now add the final ghee and turn off the heat;stir well for 2 minutes- 2 1/2 minutes more until the mix becomes little more thick
• transfer this into the prepared tin and level the top with a spatula
• allow this to cool at room temperature for 3 - 4 hours
• when it is completely slice and enjoy

Vegetable Pulao in Pressure Cooker | Easy Veg Pulav Recipe

Vegetable Pulao In Pressure Cooker

 Ingredients

• basmati rice - 1 1/2 cup (300 g)
• mixed vegitables - 150 g (you can use chopped carrots,beans,green peas etc)
• onion - 1 big (100g)
• ginger - 1 big piece (15g)
• garlic - 10 cloves (8g)
• green chilly - 3
• pepper - 1/4 tsp (3g)
• fennel seeds - 1 tsp (3g)
• cashew nuts - 50g
• fresh mint leaves - 15g
• medium thick coconut milk - 2 1/2 cups (or you can use normal water as well )
• spices - clove 3,cinnamon 1" piece,cardamom 4,small piece of mace, star anise 1,sajeera 1 tsp

 Method

• wash the rice 3-4 times until the water is clear;soak the rice in water for 30 minutes;then drain and keep aside
• crush ginger,garlic,green chilly,pepper and fennel seeds and keep aside
• take a 5 litre pressure cooker
• heat up 1 1/2 tbs ghee and 1/2 tbs coconut oil
• add the spices into it and saute for a while
• saute the sliced onion until transluscent
• add crushed ginger - garlic mix and saute until the raw smell has gone
• add cashew and saute for a while
• add the drained rice and mint and stir for a couple of minutes
• pour coconut milk and salt as needed
• cover the cooker,put the weight and cook on medium heat for one whistle
• then turn off the heat and allow pressure to settle naturally
• open the cooker and fluff up the rice after 2 minutes and serve hot 

Soft And Spongy Idli Recipe

super soft spongy idli

ingredients

• idli rice 1 1/2 cup 
• urad dal - 1/2 cup
• fenugreek seeds  - 3/4 tsp
• salt -3/4 tsp

method

• rinse the rice thoroughly  for 3-4 times and soak  in  enough  water  for 4 hours 
• rinse  the  dal once  and  soak for 4 hours ( I usually refrigerate the dal for the last 2 hours because it helps to grind the dal without getting hot )
• similarly  soak  the fenugreek seeds also
• then grind the dal along with salt  and enough water until  soft and fluffy (I use  the dal soaked  water for grinding dal and rice as it speeds  up the fermentation )  While grinding the dal, don't allow it to become  too hot .You can add some ice cubes also .
• grind the rice and fenugreek seeds using the  dal soaked  water into a fine  paste
• mix this with the ground dal and  stir  with your hands for 10 minutes .
• the batter must be of correct consistency ,not too thin,not too  thick.
• let the batter ferment for 10-12 hours . 
• do not use an air tight container for fermenting the batter 
• stir the fermented batter very gently 
• ladle out the batter into a greased idli tray and steam cook for  10 minutes .
• after removing from the steamer allow them to cool for a couple of minutes and then remove from the tray
• serve the idlis with chutney and sambar.

Mouth Melting Butter Cake | Pound Cake Recipe

Butter Cake

 Ingredients :

• all purpose flour / maida - 1 1/2 cup [200g]
• soft unsalted butter - 1 1/4 cup [225g]
• sugar powdered - 1 1/2 cup [200g]
• eggs - 3 [150g]
• yogurt - 3 tbs [160g]
• baking powder - 1tsp
• vanilla extract - 1/2 tsp
• pinch of salt

 Method

• prepare a 7 inch square tin or an 8 inch round tin by applying butter and line with parchment paper
• preheat oven at 160 degree Celsius
• sift together flour,salt and baking powder and keep aside
• into a mixing bowl add the butter and beat until loosened
• add sugar into it and beat until light and fluffy[ for 5-6 minutes]
• add the eggs one at a time
• beat for about two minutes after each addition of eggs
• add vanilla and mix well
• add the flour mix in three batches and combine well
• add yougurt and mix well
• pour this batter into prepared tin and tap three - four time to expel big air bubbles
• bake in the preheated oven at 160 degree Celsius for 50 - 55 minutes or until a skewer inserted at the centre of the cake came out clean
• once it is done take out from the oven 
• remove from the tin after 10 minutes
• slice the cake when it is completely cool
• enjoy with tea or coffee

Easy Homemade Milk Chocolate Recipe Without Freezing

Easy Homemade Milk Chocolate

Ingredients:

• milk powder - 3 1/2 tbs [35g]
• cocoa powder - 2 tbs [12g]
• sugar - 4 1/2 tbs [75g]
• unsalted butter - 20g [1tbs +1tsp]

 Method

• sift together the milk powder and the cocoa powder and set aside.
• add the sugar into a sauce pan and add three table spoons of water.
• boil the sugar until one string consistency.
• when it reaches the desired stage, keep flame on the lowest and add butter.
• allow the butter to melt completely.
• add the cocoa-milk powder mix in three batches and combine very well.
• quickly transfer this mix into a mould or a tin lined with parchment paper.
• allow this to cool completely at room temperature,no need to refrigerate.
• once it is cool your mouth melting milk chocolate is ready to eat.

Fluffiest Glazed Donuts Recipe | Homemade Doughnuts Recipe

Glazed Donut

 Ingredients:

• maida/all purpose flour - 2 cups ( 280 g )
• salt - 1/2 tsp
• nutmeg powder - 1/4 tsp
• milk- 1/2 cup (125 g )
• instant yeast - 1 tsp
• egg - 1 ( 55 g )
• butter - 2 tbs ( 30 g )
• sugar - 2 tbs ( 30 g )

 For the glaze

• powdered sugar - 1 cup
• butter -2 table spoons
• vanilla essence -1 tsp
• milk -1/4 cup or as needed

 Method

• mix together flour, salt and nutmeg
• in a mixing bowl add milk , yeast and sugar 
• mix well until dissolved
• add rest of the ingredients and flour mix
• once everything is combined well knead for at least 8 minutes until the dough is soft and elastic
• place the dough in a greased bowl 
• cover with a plastic wrap and let this sit until doubled in size
• once ready, punch the air out and transfer on to a lightly floured surface
• roll into 1/3 inch thickness
• cut the circles using a 2.5 inch cutter and cut the holes with 1/2 inch cutter
• transfer them onto a floured tray
• let them rest for 20 minutes
• then fry them in moderately hot oil;
• once ready drain and let them cool for 10 minutes
• meanwhile prepare the glaze by combining powdered sugar, butter ,vanilla, and milk as needed; I have used 1/4 cup of milk to get the desired consistency
• dip the warm donuts in the glaze and arrange in a wire rack until dry
• delicious soft and fluffy donuts are ready.