Simple Recipez

Summer’s calls for different types of chilled juices, milkshakes,smoothies,cold coffee and what not. This list also includes Chaach, and when it has the smoky and minty flavor; it becomes favourite of all age groups.                         Ingredients- Curd -200gm Mint leaves-3/4 cup Coriander leaves -1/2 cup Ginger slice -1inch Green chili -2 Jeera-1/2tsp Roasted Jeera powder -1tsp Black Salt – as per taste White salt – as per taste Black pepper powder -1/2tsp Coal – small piece Ice cubes – 8-10 Chilled water- ½ ltr. Making Chaach - 1-     Blend together mint leaves, coriander leaves, ginger slice and one green chili. Make a chutney of it using very little water. 2-     Add curd to this chutney (in a blender) and ice cubes. Blend it again to make a smooth chaach. 3-     Strain the chaach in a bowl to remove any roughages. Add black salt, white salt, roasted jeera powder and black pepper powder. 4-     Mix and our Pudina

Kurkuri bhindi is a different version of masala bhindi.The crispy bhindi goes very well as a starter and when combined with the sweet & sour tomato gravy, becomes a perfect side dish Ingredients- For gravy   Tomatoes -2 big roughly chopped   Oil-1tsp Green chilly -1 Ginger slice -1 inch   Jeera (cumin seed) -1/2tsp   Pinch of asafetida (Hing)   Dhania powder (coriander powder) -1tsp   Haldi powder (Turmeric) -1/2tsp   Red chili powder -1/2tsp   Salt – as per taste Sugar -1tsp Corn starch/arrow root powder -2tsp Fried Okra Bhindi (Okra) – 500gm Besan (gram flour) -3tbsp Salt – as per taste Amchoor powder – 1/2tbsp Moti saunf (fennel seeds) -1 tbsp Red chili powder -1/2tsp Water -3tbsp Haldi powder -1/2tsp Oil to fry Making Kurkuri Bhindi – Wash and pat dry the bhindi, cut off the top and bottom then vertically slit into thin slices. Sprinkle besan and all the spices; salt, chili powder, amchur, t

Instant Dhokla is a steamed dish made by besan (gram flour) and essential part of Guajarati cuisine. And has always been hit as anytime snack. Ingredients – Besan (Gram Flour) -100gm Suji/Rawa (Semolina) -2tbsp Curd -1 cup Lemon Juice-1tsp Sugar -1 1/2tsp Salt-as per taste Ginger-green chili paste-2tsp Fruit Salt (Eno) – 1tsp Oil-1tsp Haldi-1/2tsp Water for batter For Tempering – Curry leaves -10-12 Green chilly split -3 Hing-1/2tsp Rai Black-1tsp Sugar-2tsp Water-2-3tsp Coriander leaves chopped-1tsp (For garnish) Grated coconut (optional)-1tsp (For garnish) Oil-2tsp Preparing Dhokla Batter– 1- Sieve Besan in a large bowl, add sooji and dahi to it. Mix it well. 2- Add haldi powder, salt, ginger-chili paste, sugar, oil, lemon juice and mix well. 3- Add water in small portions making sure no lumps are formed. Beat the batter well to get the fluffy dhokla. 4- Batter should be of pouring consistency. 5- Lastly, add the fruit salt and 1tsp water; mix the water quickly for 4-5 min

Gold coins are ideal party starters or an appetizer which are generally loved by everyone. Bread roundels with mixed veggie toppings and over the top flavor of sesame seeds give it a scrumptious taste. You can serve this fried snack with any dip/chutney or condiments of your choice, this will accompany all. Ingredients – Boiled and Mashed potatoes-3 medium Chopped green capsicum -2tsp Chopped red capsicum -2tsp Chopped beans -1tsp Chopped Onion-1 medium Chopped green chilli-1 Salt -as per taste Black salt -1/2tsp Black pepper powder -1/4tsp Red chili sauce – 1/2tsp Garam masala powder -1/2 tsp Lime juice -1/2tsp Ginger-garlic paste-1/2tsp White Bread -6slices White sesame (Til) -2tbsp Preparing Gold coin -- In a large mixing bowl take boiled potato, onion, capsicum, beans and green chilly. Add all the masala to these veggies and mix well making sure everything is combined well. Using a round shape bowl or cookie cutter or glass, cut bread slice into round pieces. Top the br

When we think of creamy daal, the dish that comes to our mind is “Daal Makhani”. This is one meal which is part of all occasions and ceremonies in North India. Made with black urad daal, rajma, cream and butter; have the richness that we look out in restaurant style Daal Makhani.There are loads of recipes of making it use only urad daal and slow cooking, as this is one lentil that easily thrives slow cooking and the longer it gets cooked; the richer Daal Makhani is  😊 Ingredients- Black whole Urad Daal -100gm (soaked overnight) Rajma- 50gm (Optional) (soaked overnight)) Butter-100gm Oil-1tsp Onion finely chopped -1 small Salt – as per taste Ginger-Garlic-green chili paste -2tbsp Fresh tomato Puree -3 tomatoes medium size Kashmiri Red chili powder -1.5tsp Garam Masala powder -1tsp Kasoori methi-1tsp Fresh cream -1/4 cup Water-1glass Boil Daal - 1- Put the soaked and washed daal in pressure cooker, add salt and 1glass of water. Cook it for 4-5 whistles. Making Daal Makhani

"A comfort food for all the paneer lovers, this is an easy recipe for perfect restaurant   style paneer butter masala. I love serving this with laccha paratha and jeera rice; try it  with any bread of your choice. This dish is always hit with family and friends"  😊 Paneer Butter Masala Ingredients - Ghee 1 tbsp Onion (roughly chopped) 1 medium Dry red chili -1 Tomatoes (roughly chopped) – 2 big Bayleaf -2 Cinnamon stick 1 stick Green Cardamom - 2-4 Black Cardamom -1 Cashew nuts 10-12 -1/2 cup Salt to taste Kashmiri red chili powder -1 tbsp Garam Masala powder – 1tsp Ginger garlic paste- 1 tbsp Green chillies slit -1 Butter 3 tsp Oil - 1tsp Fresh cream 1/2 cup Kasoori methi - ½ tsp Paneer 200 grms. Honey -1tsp Making Paneer Butter Masala- 1-      Heat ghee in a pan, add onions and sauté for a while; add chopped tomatoes, red chili, cinnamon, cardamom(green/black), bay leaf. Add cashew nut and sauté for another minute.