Eggless whole wheat jaggery cake

 Ingredients:-

1 cup whole wheat flour
1 cup melted jaggery
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup  curd
3/4 cup milk (room temperature)
Chopped mixed nuts (flaxseeds/sesame seeds/walnuts/cashews/etc/of your choice


Method:-
1.In a bowl,take the whole wheat flour(atta),add baking soda and baking powder to it.

2.Further add melted jaggery (gur),and curd and mix with a silicon spatula nicely.

3.Further add chopped nuts.

4.Further add milk gradually and fold the mixture and add milk to reach the consistency of a thick (not very thick )cake like batter.

5.Grease a cake tin.

6.preheat oven to 180 degree celsicuis

7.transfer cake batter into the greased mould .

8.place the cake tin into the preheated oven and bake for about 25 mins-30 mins or when the toothpick comes out clean.

Health benefits to be uploaded soon n rest updation of it to be uploaded very soon.please pour in ur suggestions n comments.thanks.

Semi dry chicken.

Indian style chicken(Indian cuisine chicken style

Ingredients required:-
1.raw chicken pieces:- half of to 5 to 6 small to medium to large pieces depending

2.ginger paste:-4-5 small tsp or 2 to 3 tbsp depending on your taste

3.garlic paste :-same as above

4.all Indian masalas including salt (cumin seeds to jeera powder to chilli powder etc etc:-all according to your taste

5.cooking oil(as required according to your taste

6.onions:5 to 6 medium to 3 to 4 large (either very finely chopped or else grated in a mixi

7.tomatoes ,:4 to 5, medium to 3 to 4 large (chopping same as onions above

8.corriander leaves(to garnish ),according to your taste n req.

Method :-

1.very finely chop the onions,chop the tomatoes.
Or
Grate the onions ,grate the tomatoes u can do by a grater or in a mixi depending on you what u prefer

Point to be noted:if u grate it either by hand or mixi keep this in point that once ur grating it should be too juicy kinds as during gravy time the effective of gravy will not be that good

2.ginger garlic paste in this u can either again in two ways make a ginger garlic paste or else either way chop the ginger garlic paste very finely.here again as said above that the juicy part of it should not be too much

3.once after the above two steps u can either take a cooking kadhai good one or u can either take cooker as later steam while adding chicken pieces will be needed .in this put oil in either kadhai or cooker any but good n firm one and in low flame heat up the oil properly and once it's done

4.once the oil is heated up properly then add cumin seeds (jeera seeds )and let it stir fry for  1 to 2, to max 3, seconds not too much as it will burn .

5..add after the cumin seeds,chopped ginger garlic paste the way u want but should be paste types n let it for some time stir fry it n once a bit it starts to change a bit colour then add chopped or grate onions to itafter

Here important point is that why we stir fry ginger garlic paste for some time is so that we do not get while eating or serving to others the uncooked ginger garlic paste n also at the same time should not burn that is why I said once it starts to change a bit then add onions to it and in low flame str it and once it starts to leave oil then that comes the critical stage of stiring after every 1 to 2 seconds and this process will take some time n once it starts a bit to change colour n enough colour is changed and the onions is to quite a lot cooked n not uncooked then add chopped or grated tomatoes

6 as u did above the onions and do the same for tomatoes stir it n once it starts to leave oil n den stir it continue after every 1 to 2 seconds n once the colour changes den a bit later add all the indian masalas including salt .

7 now the stage has come to mix the masalas along ginger garlic onion tomato mix as because the more u mix it well the more it will bring aroma n it should be very properly  done .and will take some time

8.now once the above step is done now time has come the raw chicken pieces can be put along the masalas paste u Have done in all the above steps and keep in mind while putting chicken pieces it should coat well and also stir it very carefully as chicken pieces should not break and juz for some time coat it well.

9.now once it's coated well,u can put water and here point to be noted water should be enough to coat the chicken pieces,but not too much that its too much of gravy and in this recipe I would suggest it should be a sightly thick gravy but not too much as during heating or boiling the gravy becomes thick .

10.once the above step is done u can put it in a cooker for whistle and yes here again it depends on cooker to cooker how many steams does ur cooker require so that chicken is fully tender but normally at first u can go for 5 to maximum 6 whistles n then close the flame and a bit later u can open it and see it if it's done or not n if done den u can transfer it to your account and serving dishes and Garnish with fresh corriander n if not tendered then go for few more steams depeding on ur chicken how it's done that time

11.after all the above steps u can serve it hot with hot chapptis n garnish with corriander and at side onions slices with a dash of lemon in it to give it a fruity fru fresh onion salad

N do not forget to serve ur people n you too n enjoy it with your people .

Kanjak ki thali(Puri,Chana and halwa)

Black channay(Kaley channay semi dry)

Ingredients:-
1. Black channay(chick peas)(boiled):-1 full medium to big bowl )depends on number of serves .

2.sendha namak:-(navratra salt)(3 to 4 tsp and depends on ur taste .

3.ginger chopped:-(2 to 3 tsp)

4.tomatoes chopped finely or grated finely(2 to 3 medium to large and depends on number of serves)

5.tumeric powder(1 to 2to 3 tsp)

6.red chilli powder(1/2 to ,1 tsp)

7.green chillies chopped(1/2 to more half tsp(very optional)

8.water(juz to give some water consistency slightly)(further explained below)

9.corriander leaves(Dania patta)(juz to garnish it)

10.corriander powder(dhania powder)(3 to.4 tsp)



11.jerra seeds (1 to 2 tsp)

12.garam masala powder(2 to 3 tsp)

Method:-

1.soak Kaley(black) channay overnight in water in  a flat steel bowl and cover it.

2.In the morning boil channas in a steamer cooker with water and it depends on cooker to cooker how many steams u need.Normally so the channas should not be tender so steam it properly and also not too much as it should not turn into too much soggy and too  much dry and it should have a bit of slightly  thick liquid cinsistency and yes once ur boiling then
put some salt (sendha namak) chilli powder,garam masala, if needed few chopped green chillies which is very optional,andnormally it takes 6 to 8 steams to 9 -10 steams.


3.once the Kaley channas are boiled completely then keep it aside for sometime.

4.In the meanwhile take a kadhai or a pan n and heat some oil,add jeera seeds n let it a but change colour very minutely,then add chopped tomatoes and chopped ginger and few chopped green chillies and some salt and tumeric powder,and red chilli powder and garam masala powder and then mix and stir it well n if needed with a stirrer mash it well so that no uncooked tomatoes or adark should come so should be cooked well and once it's done.

5.Then pour it over this channa  mixture over boiled channa n once again let it in simmer gas boil it n let it cook it properly for some time and in this stage you do not have to steam it as it is done already so if needed add some water coz see we HV to make it dry but with some thick water consistency  as mentioned before at the same time not a thin gravy one ,so water should be that way.

6.once done then finely switch off the gas and transfer it to a serving dishes with some garnish corriander chopped finely and and serve and enjoy .

rest will br uploaded soon.do pour in ur comments /suggestions.thanks all

Atta puris :-

Samak kay chawal(vrat kay chawal)

Ingredients

1.SAmak chawal:-1 katori (1 cup)

2.ghee:-1 to 2 to 3tsp

3.hing  powder:- a pinch

4.rock salt(sendha namak(vrat ka namak):3 to 4 tsp

5.jeera seeds (1 to 2 tsp )

6.jeera powder(2 to 3 tsp)

7.haldi powder (tumeric powder) :-1 to tsp(optional)

8.Water(little bit as required

Method-

1.soak 1 katori or 1cup of SAmak chawal for 10-15 mins thats it not more than that .

2.once its done ,then take a sauce pan or cooker depends what you have,like if you have a sauce pan then add heat a bit of ghee in a sauce pan or cooker then add hing powder a bit and then then jeera seeds n let it for a second slightly splitter and once done add soaked samak.

3.after putting samak rice according to the consistency add water .should not add too much water but yes it should be added that the samak chawal does not become too thick or very watery.

4.then add rock salt,jeera powder,then it's optional a bit of haldi powder if u want otherwise it's optional.

5.once you have added above things then if ur doing in a sauce pan then stir it and check it the consistency as n wen u need more water or less water that you ll have to check again and again and if you are doing in a cooker then 1 to 2 steams are enough but you ll have to check it.

6.once it's done switch off the flame and then at last garnish it with corriander leaves and serve it hot and transfer it to a serving bowl as required

7.serve it hot and enjoy your food.

Navratri special dry potato (sukhay aloo)

Ingredients
1.boiled potatos(big 4, to 5 or small 6 to 7)

2.chopped ginger(adarak)3 to 4 tsp

3.chopped green chilli(hari mirch)1/2 to 1tsp (optional)

4.rock salt (sendha namak )(navratri namak

5.red chilli powder(lal mirch)(1 to 2 tsp )

6.jeera seeds(cumin seeds)1 to 2 tsp

7.jeera powder(cumin powder)1 to 2 tsp

8.afsodetai powder(hing powder)a pinch

9.corriander leaves(dhania leaves(few pieces )

Method:-

1.boil potatos in a cooker.

Important note(exact whistles depends on cooker to cooker but normally for making dry potato max 4 to 5 whistles are enough but if you are not sure then give 2 whistles n switch off the gas n then once it opens then acc check )

2.once the potatoes are done then for a minute keep it in the warm water it should stay in the cooker so that if its a bit not done then juz by keeping it for a few minutes it will be done incase its needed .

3.strain the potatoes and then immediately rinse it with cold water as it will  be to hot and you can get burnt and so immmediately rinse it with cold water and it will bring down the temperature a bit down.

4.now its time to peel the potatoes and once potatoes are peeled then next step .

5.take a kadhai and preferably it should be non sticky as because if its too sticky then u ll be needing more oil which is too much oil is not good and   then it will quicky finish also which u need for another slot of your cooking .

6.Take a kadhai.and put some oil in it ,heat it up for  a  minute and once its heated up then immediately put hing powder and then jeera seeds and then some rock salt ,chlli powder and then jeera powder and then put boiled chopped potatoes and some chopped ginger .

7.stir it and yes if u see thats its sticky then u can increase a flame a bit for a minute and then a bit stiring not too much as it will become crumble up which we do not want .

8.this whole process will require 20 mins to max 25,MIns may be half an hour that too depends

9.once its done then swich off the gas and garnish it with some corriander leaves and  if needed transfer it in a serving bowl.

10.enjoy your navratri dry potatoes n fill up your tummy

Sem aloo ,green beans,french beans ,sem aloo ki sabzi,beans aloo ki sabzi

Beans potato (sem aloo) veggie (sabzi)

Ingredients req with quantity:-

1.Green beans(sem) :-400 gms -500 gms (depends on the number of persons 

2.Potato:-2 to 3pcs  small to medium or 1 to large depends on u 

 3.All the indiam masalas including salt (garam masala,jeera powder,haldi powder etc etc :2 to 3 to 4tsp depends on ur taste 

4.Oil (any cooking oil(fortune rice bran or any gud one also since its winters can be cooked in mustard oil

Method :
1.Propely wash the beans as much u can and sidely peel the potatoes and wash it well so that dirt from it goes away very properly

( Important point):Hygience is number one  important factor in and  while cooking

2.Diagonally as u chop the veg for chinese ,chop   beans  also that way and sidely chop the potatoes

3 Take a cooking kadhai and put some oil and put it in low flame n let the oil heat properly (NOTE:-- if you are using normal cooking oil like mentioned above then normal heat is enough in low flame and if you are using mustard oil then heat very well n it should heat very properly in low flame and  flame should come

4.once the above method is done den put cumim seed (jeera seed) and let it very minutely change the colour but should not burn  and then put   beans and  potato also into the kadhai n let it fry it properly for a minute n sidely you should have a stiring big spoon so that it mixes up  well

5.now after the above method put all the indian masalas including salt(mentioned above)

6.now put some water the veggie which is being cooked n cover the kadhai with any cooking plate from above and let it to be covered after some time

7.after every some time  you ll HV to stir the veggie after every few seconds but not continuously

8.once it starts to leave oil and water n dries up that comes the critical peak stage in which u have the check ur veg as much u can

9.the above whole process takes around 20 to 30, mins depends on how much fast or slow u put ur gas flame at and it totally depends on the veg cooking process at that stage

10.once the above method is done then you can switch off the gas n after some time u can transfer it to a serving bowl n serve hot and enjoy with ur hot chapptis u make at home







  

Karela without onions

INGREDIENTS
Bitter gourd(karela) -   400gms  -500gms
Tomatoes   -    1to 2 medium size or 1big size
Dry mangoe powder(amchur) -half to 1 tsp
Sauf -1 to 2 tsp
Salt -to taste according to your taste and choice
Red chilli powder -a pinc or a
. Ording to youe taste
Mustard oil- good amount of it

METHOD
1.Wash the karela first very properly

2.Chop the karela but remember the seeds of the karela should be removed and that too matured seeds not the one immature seeds

3.once chopped n seeds removed then Takw a kadhai and put mustarf oil n once the mustard oil is heated up very properly then put the chopped karela

4.Then After once karela is 80 to 85percent is done then put .chopped tomatoes

5.Then put salt,amchur and red chilli powder and cook it for some time more

6.once done transfer it to a serving bowl and serve it hot with hot Chhaptis and curd n some dal or gravy veggie if u want to make  combo

7.Enjoy your meal with family /friends

Thanku u all
Stay tunned for more upcoming recipes
Suggestions/comments put on the comment box below
Thanku u all

tomato soup,carrot soup,soup,tomato and carrot soup

Carrot and tomato soup:-

 

Ingredients:-

 

 1..Carrot(peeled and chopped roughly not too big nor too small)

 :2 to 3 small to 
medium or 2 big (depends on number of persons)

2.Tomatoes(peeled and chopped roughly not too big or too small):-2 medium or 3 small or 2 big (depends on the taste of person ,tangy or less tangy

3.Ginger:(peeled and chopped roughly not too big or too small)- 1 to 2 to 3 tsp(depends on the taste of person)

4.Coriander:(garnishing)

Method:-

1.wash and peel n chop the carrot,tomatoes,and ginger

2.in a steam cooker,put all the above ingredients

3.put water,into the steam cooker,not too much water,juz that,the above ingredients,are soaked with water thats it,

4.put  salt according to your taste

5.switch on the gas,and steam the ingredients and whistle should be there around minimum 

5 to 6or more preferable 7 to 8 is enough  ,but give less steam 5 to 6 is enough n if needed more then give it

6.once the the whistle is done,switch off the gas

7.now after 10 to 15 to 18 mins once the steam cooker opens

8.take a masher, preferably soup masher and incase you do not have ,take any thick masher

9.mash the tomatoes,carrot and ginger

10.check  salt  and, water and if salt and water is   less then add to it preferably  hot water according to the consistency of water it requires

11.garnish with coriander

12 serve it hot and enjoy the taste

paneer tikka indian ,paneer tikka masala,paneer tikka,paneer indian

paneer tikka indian

Ingredients  
                                                               

paneer or tofu(soya paneer)      1 packet(half kg to 1

ginger garlic paste           3 to 4 to 5 tsp or more if needed depends

all indian masalas(garam masala,corriander powder,jeera powder,turmeric powder,red chilli powder)   according to your taste

salt                                    according to your taste

thick curd                         1 to 2 medium serving bowl

skewer                              4 to5 miniumum skewers is good,in which you will insert your veggies

method:-

1.slice the onions,capsicum,tomatoes,paneer

2in a thick batter curd,add all the indian masalas and salt.

3.mix it properly

4.Slice the onions,capsicum,tomatoes,and cut the paneer in cube shape

4and add up the slice onions,capsicum,tomatoes and cube shaped paneer and ginger garlic paste add to the curd batter and  mix it very properly

5.now,take a skewer n pick one slice of onions and insert the onions  and then insert  the tomatoes,then paneer in the middle and then capsicum n then it repeats again and do it the same way for other skewers which you have

6.Remember it should properly coat in the skewer

7.keep this for miniumum 1 hr to 2 hrs for marination so that all the aroma goes inside and masalas and all are coat properly

8.then after 1 to 2 hrs you have two options either do it in an oven or in a pan,

9.if doing in a pan then switch on the gas brush a dash of oil,n spread it properly in the pan and heat it up properly

10.when heated up,then put per slot two to three per skewer set n keep it in the pan,n and see to it in all four sides heat reaches  and it is heated up n cooked properly and so  rotate all four sides so that its heat reaches up all sides

11.once done take out from the pan with the skewer very nicely so that it does not break

12.now in the plate which you need keep it in that plate serving plate properly

13  sidely as an accompanient in a small bowl served it with any kind of green chutney.and  and sliced onions chopped sidely in a small bowl

14.serve hot and enjoy

Kadhai chicken/murg(a semi-dry preparation of chicken, flavoured with fenugreek and corriander)

Hey frnds,this is a semi- dry preparation of chicken, flavoured with fenugreek and corriander.have a look at the below recipe:-

INGREDIENTS:-

1.1 medium sized chicken (800gm)-cut into 12 pieces

2.6 to 7 tpsp oil

3.1 tbsp corriander seeds(saboot dhania)

4.3 whole,dry red chillies

5.half tsp fenugreek seeds(methi daana)

6.3 large onions-cut into slices

7.15-20 flakes garlic-crushed and chopped

8.1 inch pieces of ginger-crushed into a paste

9.4 large tomatoes chopped

10.half cup readymade tomato puree or homemade puree

11.1 tsp red chilli powder

12.1 tsp ground corriander powder(dhania)

13.2 tsp salt

14.1/4 tsp amchoor

15.1/2 tsp garam masala

16.half cup chopped green corriander

17.1 capsicum cut into slices

18.1 inch piece ginger cut into match sticks

19.1/2 green chillies-cut into long slices

20.1/2 cup cream(optional)

METHOD:-

1.Put corriander seeds and whole red chillies on a tawa.

2.roast on fire lightly till it just starts to change colour,do not brown them.

3.remove from fire,crush corriander seeds ona chakla-belan to split seeds,keep red chillies whole aside

4.heat oil in a kadhai,reduce heat,add fenugreek seeds and whole red chillies and stir for a few seconds till fenugreek turns golden.add onion and cook till light brown

5.add garlic and ginger paste and stir for 1 minute.

6.add corriander seeds,red chilli powder and corriander powder

7.add chicken and bhuno for 10 minutes on a high flame,stirring well so that chicken attains a nice golden brown colour

8.add chopped tomatoes,cook for 4 to 5 minutes,then add salt,amchoor and garam masala,cover and cook for about 15 minutes or till tender,stirring occasionally

9.add tomato puree and chopped green corriander,cook for 5 minutes

10.add capsicum,ginger match sticks and green chilli slices n mix well.

11.reduce heat,add cream,then mix well for 2 to 3 minutes and remove from fire n then serve hot.

VEG COLE SLAW

SIMPLE,YET TASTY ,LOW CALORIE

INGREDIENTS:-

1.any form of low calorie curd:-2 cups

2.salt:according to your taste

3.pepper:according to your taste

4.capsicum chopped:2 to 3 tsp

5.carrot(gajar)grated:2 to 3 tsp

6.cauliflower(bandh gobi)grated:2 to 3 tsp

7.musiln cloth:-in which you will put the curd for making it thick

METHOD:-

1.Hang the curd for 1 and a half hour to 2 hours in the muslin cloth so that all the extra liquid comes out of the curd and the curd is thick.

NOTE:-If you take 2 cups of curd so only 1 cup of curd you will have as extra liquid of curd will come out.so take more of curd

2.Then when the curd becomes thick then tranfer it in a bowl and put salt,pepper,chopped capsicum,grated carrot and grated bandh gobi(cauliflower)

3.mix all the thing well.

4.then after that put in the fridge so that the cole slaw curd becomes cool.

5.and ur veg cole slaw is ready.

NOTE:u can put this cole slaw spread in the sandwiches,can be toasted sandwiches or soft sandwiches.very healthy and low calorie.must try it out

Handmade Chocolates

Chocolates since very beginning have been very popular and any age group whether they are kids,adults everybody has a craze for chocolates and they are suitable for any occasion whether it is diwali,christmas or any other occasion.my chocolate recipe is very simple and easy and i hope u frnds will like i

INGREDIENTS REQUIRED:

1.chocolate brand required:coco ivory or selbourn(buy any one)

2.they are two varieties in these brands that is semi sweet(dark compound)and milk compound.:take 250gms of semi sweet (dark compound)and 125 gms of milk compound

3.if you are making fruit and nut chocolate then you will need roasted almonds,roasted plain cashew nuts and raisins

4.if you are making different flavours of chocolate that means you will require essences like orange,coffee,hazelnut,cashew etc

5.if you are making truffle chocolate then you will have to make thick chocolate sauce for that you will need coco powder:- 1 to 2 tsp,drinking chocolate:- 1 to 2 tsp,caster sugar:- 4 to 5tsp,milk :-it depends since you are making thick sauce so put that amount of milk and see this also that the sauce is not bitter..also u ll require butter:-2tbsp

6.different shapes of mould required

METHOD:

1.Take 250gms of semi sweet and 125gms of milk compound of any one brand (coco ivory or selbourn)

2.Take together in a bowl and microwave for 2 mins and 30 sec.

note:melting a chocolate in a microwave depends on microwave to microwave.my microwave took 2 min and 30 sec.the basic criteria is that it should melt.never overheat your chocolate otherwiswe it will get curdle.always keep in mind the area where the process is going on .should be neat and dry place.

3.when the chocolate is melted then temper the chocolate with the spoon.

4.half fill the moulds and then put roasted cashew and raisins and roasted almonds.

5.then refill the mould and clean the surface of the mould and keep it up in the freezer for about half an hour

6.then after half an hour turn upside down the chocolates in ur kitchen shelf and ur moulds of different shape will automatically come.

if you are making orange flavoured chocolate then the process mentioned above is the same except instead of raisins,cahew and almonds you will put orange essense only a tiny drop oof essence will be required.

so u can variations in making different flavours of chocolate.the main process will remain the same.

for making truffle chocolate:-make thick chocolate sauce.melt butter,then put coco powder.drinking chocolate,caster sugar and milk.remember for making truffle chocolate u ll have to make thick chocolate sauce

2.then after making thick chocolate sauce ,cool the chocolate sauce and fill in the empty chocolate shells.then turn it turn it upside down so that shells becomes empty chocolate shell and then keep in the freezer for 10 to 15 mins.after 10 to 15 mins refill the chocolate shell with the melted chocolate and keep in the freezer for about half an hour.then after half an hour turn the truffle chocolate upside down and automaticallty truffle chocolate will come out

for making coconut balls :-take 3 to 4 tsp of desicated(nariyal ka bhura)and mix it in 3 to 4 tsp of powdered milk and with the help of cold milk knead a dough and divide it into equal ball.rest the process is the same.making truffle chocolate is different

Curd Corn Salad

Hey,frnds this is an innovative recipe made by me and the best thing about this recipe is that it is of low calorie that is no fat in it and its health benefits are many.since u all know that nowdays ppl hv become health conscious so this is the perfect dish which i have innovated

INGREDIENTS REQUIRED FOR MAKING CURD DIP:

1.low fat curd or u can also use probiotic curd:-2 cups

2.garlic(crushed):1/3 TSp

3.capsicum(chopped into small thin slices):-1/3TSP

4.green spring onion leaves:-1/3 tsp

5.salt:-small 1 to 2 tsp

6.black pepper(kali mirch):-small 1 to 2 tsP

METHOD:

1.First hang the curd for 1 and a half hour

note:-whenever we hang the curd 1 cup of it is drain out and only 1 cup is there and for hanging the curd u ll require a muslin cloth so dat all the extra water drains out and the curd then will become thick

2.when the curd is quite thick then put crushed garlic,capsicum,green spring onion leaves,salt and pepper to the thik curd.

3.then transfer it into a bowl and put boiled corns to it and mix well

4.then refrigerate it and serve it cold.

how you can use curd dip in other things:can also be used in sandwiches.

Food Meditation

Hey Frnds ,first of all how are you all?I juz got over with my exams and now again i ll be posting new recipes.Before i ll post new recipes ,i juz came over this article and it really inspired me and i would like to share with you the topic "FOOD MEDITATION".
Since we all know that food helps us making us feel better.when we are in low mood,when stressed out etc,that is commen which everybody knows.

Nowdays,it is quite commen that we are so busy and we dont adequetely chew we are always in a hurry always busy on the run or talking.eating is just to fill our bellies,like a machine needs gas and oil to function.we need constant amusement ,constant distraction from ourselves.this is why when we have the chance to do nothing-we must find something.This constant need to occupy our minds is a disease!most people ,if they even try to sit down to a meal doing absolutelynothing ,except eating ,will quicky search for even a cereal box to read,start looking around the room ,creating a mental dialogue or begin going over events in their mind .In this busy high technology world ,it may be beneficial to take a few steps backwards,to slow down ,to learn to be present in our activities of daily living.
METHOD OF DOING FOOD MEDITATION:-
1. Sit by yourself in a quite place ,this meditation requires all your senses
2.close your eyes and pray to the god for the food he has given you
3.don't think about your work or studies while you are eating ,concentrate juz only food that time.
4.chew its every bit slowly and slowly in your mouth ,not in a rush and slowly and slowly it will enter your stomach and then slowly and slowly it will enter your mind.
5.while eating each bit of it relish the food.

IMPORTANT POINT:-
Having only a little amount of food and also that propely and with full pleasure will satisfy you and having normal amount of food and not having properly will not satisfy you.so,food meditation is this only .so i hope you all enjoyed reading this article.do write ur comment.

CHILLI POTATO(CHINESE STYLE)

This is one my favourite recipe.i saw this recipe from the net.was juz browsing over the net n juz came across this recipe and i really liked it n tried it n it came out really well i.e CHILLI POTATO.i hv done few innovations to it.

INGREDIENTS:

1.4 to 5 medium or large potatoes:sliced into long pieces

2.3 to 4 capsicum cut into square pieces

3.2 to 3 onions cut into square pieces

4.3 to 4 green chillies finely chopped

5.3 to 4 cloves of garlic finely chopped

6.a small piece of ginger finely chopped

7.some amount of cornflour for making the batter(maida can also be used)

8.some amount of water for making the batter

9.oil :as required

10.soya sauce:5 to 6tsp

11.tomato sauce:5 to 6 tsp

12.chilli sauce:2 t0 3 tsp

13.ajinomotto:3to 4tsp

14.salt:to taste

METHOD:

1.Mix the cornflour with water,soya sauce,chilli sauce and tomato sauce in a small bowl.Add some salt and ajinomotto.Just ensure that that the batter is thick enough to coat the potatoes.

2.put the potato pieces into the bowl 3 to 4 pieces at a time and properly coat the potatoes with the batter.

3.heat oil in a kadhai ,and fry each of the coated potato pieces till crispy and brown

4.drain the potatoes and keep it aside

5.in the kadhai heat 2 to 3 tsp of oil.add the chopped chillies,garlic and ginger to it.add the onion and capsicum into it and fry for some time about 3 to 4 minutes .do not let it over - fry or,turn brown

6.add water to it and put soya sauce,tomato sauce and chilli sauce along with salt and ajinomotto

7.put the fried potatoes into the mixture and let it cook for some time till the potatoes turns tender

8.serve hot and enjoy it in chilled winters.

VEG CHOWMEIN (NOODLES)

HEY FRNDS.FIRSTLY I M VERY VERY SORRY FOR NOT POSTING RECIPES FOR A VERY LONG TIME.ACTUALLY I WAS TOO BUSY N I WAS WAITING FOR MY RESULTS .ACTUALLY M SIDE BY SIDE DOING GRADUATION.N I WAS TOO TENSED ABOUT MY RESULT.AND FINALLY MY RESULT HAS COME AND I HAVE PASSED AND GONE TO FINAL YEAR.SO I WANTED TO SHARE MY HAPPINESS WITH YOU FRNDS.NOW M IN FINAL YEAR THAT IS LAST YEAR AND NEXT YEAR THIS TIME I LL BE A GRADUATE WHICH IS A HAPPY THING AND IMPORTANT THING FOR ME.WISH BE LUCK SO THAT THIS LAST YEAR OF MY GRADUATION I STUDY WELL N PASS WITH VERY GOOD MARKS AS I DID FOR 2ND YR.

NOW COMING BACK TO MY FOOD RECIPE.TODAY I LL BE POSTING A RECIPE OF VEG CHOWMEIN AND MY RECIPE OF VEG CHOWMEIN(NOODLES) IS REALLY EASY AND TASTY RECIPE .ITS VERY EASY TO MAKE.SO HERE GOES THE RECIPE OF VEG CHOWMEIN(NOODLES)

INGREDIENTS:

1.chowmein(noodles)boiled: 1 pkt

2.beans:half cup(chopped into thin slices)

3.ginger paste:2 tsp

4.garlic paste:2 tsp

5.spring onions (chopped):half cup

6.carrot(gajar)chopped into thin slices:half cup

7.capsicum(shimla mirch)chopped into thin slices:half cup

8.oil:for frying

9.chilli sauce:1 tsp

10.soya sauce:4 to 5 tsp

11.vinegar:3 tsp

12.agenomotto:1 tsp

13.salt:to taste
METHOD:


1.Heat oil in a kadhai

2.put ginger paste and garlic paste.

3.when ginger garlic paste little bit changes colour then put spring onions.

4.when the spring onions turns little soft then put all the vegetables chopped into thin slices.vegetables which u ll have to put are (beans,carrot and capsicum)

5.when the vegetables are fried that is they are to some extent becomes soft then put boiled
chowmein(noodles)and mix the noodles properly with a large fork or large spoon.see that noodles do not break.

6.after putting chowmein(noodles)put salt,agenomotto and all the sauces that is vinegar,chilli sauce and soya sauce and again mix it with a fork

7.then transfer it into a serving plate and serve it hot with any chinese gravy of ur choice .

POTATO AND CHEESE CROQUETTES

Well frnds this is one of my mom's innovated recipe.This is the best evening snack.its a combination of mixture of potato n cheese in it.n it has a yummy taste.perfect for evening snack.Do try my mom's innovated recipe,because when i tried this recipe myself it came out really well.so do try it n tell me how it came out.

INGREDIENTS:

1.Potato(boiled and mashed):5 to 6

2.cheese cubes:6 to 7(grated)

3.ginger chopped:5 to 6 tsp

4.salt:to taste

5.cornflour:5 to 6 tbsp(for binding)

6.bread crumbs:5 to 6 tbsp(for binding n coating)

7.oil:for frying

METHOD:

1.Firstly mash the boiled potatoes and in this boiled potato mixture put cheese grated,chopped

ginger,salt,cornflour and bread crumbs.

2.once you have put these ingredients then make a dough of it.

3.then after making dough of it make into oblong shape as shown in the pic

4.then coat these oblong shape with bread crumbs.we are coating it with bread crumbs so that

croquettes are crispy .

5.then after coating it with bread crumbs.put oil in a pan or kadhai ,if u want to deep fry the

croquettes then do it in a kadhai or if u want to shallow fry the croquettes then do it in a pan.its

your wish if u want to deep fry it or shallow fry it.u can do any one out of 2 options.

6.then after frying the croquettes drain the extra oil in a paper.

7.and transfer 5 to 6 croquettes in a serving plate and have it with tomato ketchup and enjoy

the snacks with hot tea.

VEG ALOO TIKKI CHEESE BURGER

FRNDS THIS VEG ALOO TIKKI CHEESE BURGER I HAD TO MAKE 75 FOR THE FOOD ORDER WHICH I HAD GOT N I WAS NEW TO THIS KIND OF BURGER AND FRNDS YOU WILL NOT BELIEVE THAT IT CAME OUT SO WELL DAT ALL 75 BURGERS WERE FINISHED N SOON DA PPL WHO ORDERED THE 75 BURGERS HAVE TOLD ME THAT SOON THEY WILL ORDER AGAIN .SO FRNDS YOU TOO CAN MAKE IT ITS VERY EASY TO MAKE N IT IS TASTY TOO.SO DO GIVE IT A TRY.

INGREDIENTS:

1.Burger Buns(Medium Size):as i brought it from dukes so 1 pkt have 4 medium burgers.so ppl who are new to making burgers can for a start juz buy 1 pkt of burger n ppl who have tried making burgers before can buy 2 pkt of burgers dat will make 8 burgers as one packet has 4 burgers so if u buy another pkt of burger it will have 4 burgers more.it also depends on shop to shop dat how many one pkt of burger has how many burgers.M writing the quantity of ingredients required of burgers if you are making 4 burgers.

2.butter(i used amul butter):buy 1 pkt of amul butter as i believe amul butter is the best

3.tomatoes(chopped into round pieces):2 will be enough we you make 4 burgers

4.cheese spread:buy 1 pkt of chees spread

5.potatoes(boiled):5 large

6.carrot(chopped n boiled):4 large

7.beans(chopped n boiled):half cup required

8.ginger:5 to 6 tbsp(chopped)

9.salt:to taste,put according to your requirement

10.garam masala:1 to 2 tsp

11.red chilli powder:1/3 tsp

12.cabbage leaves:4 small cabbage leaves required

13.bread crumbs:1/2 cup bread crumbs required

14.beetroot(boiled):1 small beetroot required

15.tomato sauce or tomato ketchup:for serving with the burger

16.onions(chopped):2 required

17.peas(boiled):less than half cup required

18.cornflour:7 to 8 tbsp

METHOD:

1.firstly make a mixture of boiled n mashed potatoes,boiled n chopped carrot,boiled n chopped peas,boiled n chopped beetroot,onions,ginger,boiled n chopped beans,salt,red chilli powder,garam masala n put cornflour in it so dat the mixture does not break n binds well .make this mixture n keep aside.

2.Now in a kadhai heat oil ,once the oil is heated up then take little mixture n make it into tikki n coat this tikki iwith bread crumbs n put it into hot oil n fry them in hot oil

3.once the tikki is fried then drain it in a newspaper n keep aside

4.now take one burger bun n slice this burger buns into two halves

5.now take a tawa n heat the tawa n but little bit butter in it n fry these two halves of bun which you have made n fry not the brown part of buns but the other white part of it .little bit it should brown not so much as then it will burn.

6.once the burns turn little bit brown then switch off gas .

7.now take one half of burn put cheese spread in it ,then put one tikki which you have made,then put one chopped round tomato,then put one small cabbage leave then again put one chopped round tomato n now take other half of one burn n put cheese spread in that too n now put the other half of one burn on the top that makes that one burger is ready.

8.to make more burgers do the same procedure that is frying the tikkis,frying the buns n making one burger into two halves,n putting ingredients required in the buns as told in earlier steps.

9.so now veg aloo tikki cheese burger is ready.

10.have it with tomato sauce it will be yummy