VIJAYA'S RECIPES
Wednesday 30 August 2017
Wednesday 24 May 2017
MANGO MILKSHAKE II मैंगो मिल्कशेक II BY VIJAYALAKSHMI II
Ingredients:
• Mangoes : 2 (Peeled & cut into small pieces)
• Sugar : 2 tsp
• Milk : 2 Cups
• Ice Cubes :
Method of Preparation:
• In a Blender Jar – add Mango pieces and half of the Milk, 2 tsp Sugar, and Some Ice Cubes . Cover the Blender Jar with lid and blend for 2 minutes.
• When it becomes a smooth paste, add the remaining milk and blend again.
• Our Mango Milkshake is ready . We will serve it in a glass.
• In a glass we will first add Ice Cubes, then pour Mango Milkshake in it. Serve it with some Mango pieces.
• Our Mango Milkshake is ready !!!!
• Enjoy…..!!!!!
https://www.youtube.com/watch?v=k3sDZn_hTyo
Ingredients:
• Mangoes : 2 (Peeled & cut into small pieces)
• Sugar : 2 tsp
• Milk : 2 Cups
• Ice Cubes :
Method of Preparation:
• In a Blender Jar – add Mango pieces and half of the Milk, 2 tsp Sugar, and Some Ice Cubes . Cover the Blender Jar with lid and blend for 2 minutes.
• When it becomes a smooth paste, add the remaining milk and blend again.
• Our Mango Milkshake is ready . We will serve it in a glass.
• In a glass we will first add Ice Cubes, then pour Mango Milkshake in it. Serve it with some Mango pieces.
• Our Mango Milkshake is ready !!!!
• Enjoy…..!!!!!
Friday 19 May 2017
VEG HAKKA NOODLES II वेज हाका नूडल्स II II BY VIJAYALAKSHMI II
VEG HAKKA NOODLES - INDO CHINESE RECIPE
Ingredients:
• Veg Hakka Noodles : 350 gms (2 packets)
• Taste Maker Pouch : 2 small packets
• Carrot : 1 (thinly cut into julians)
• Cabbage : 50 gms
• Ginger Garlic Paste : 1 tsp
• Onion : 1
• Spring Onion : 1
• Spring Onion Greens : 1
• Red Capsicum (Bell Pepper) : 1
• Yellow Capsicum (Bell Pepper) : 1
• Green Capsicum (Bell Pepper) : 1
• Tomato Ketchup : 1 tsp
• Red Chilli Sauce : 2 tsp
• Soya Sauce : 1 tsp
• Salt as per taste
• Pepper Powder : 1 tsp
• Schezwan Sauce : for serving
• Oil : 5 tbsp
• White Vinegar : 1 tsp
Method of Preparation:
• We have boiled Veg Hakka Noodles by filling a big Vessel with half of water in it. Added 2 tsp Oil to the boiling water and added Veg Hakka Noodles to the boiling water and cooked for about 10 mins but continuously stirring at regular intervals. After boiling the Noodles, we have strained the noodles with a strainer and taken them in a big bowl
• We have heated up a pan and then we add oil. When the oil is hot, add Green Chillies, Ginger Garlic Paste, Onion & Spring Onion.
• When the Onions become soft, add Carrot and fry for 2 mins on medium to high flame. Then add Cabbage.
• Now add Spring Onion Greens, Red Capsicum (Bell Pepper), Yellow Capsicum & Green Capsicum. Mix well.
• Now add all sauces like Tomato Ketchup, Red Chilli Sauce & Dark Soya Sauce. Mix well.
• Then add Salt, Pepper Powder, 1 tsp White Vinegar. Mix well.
• Add Taste Maker Pouch which we get with Veg Hakka Noodles packet.
• Now add boiled Noodles. Mix well and add Schezwan Sauce. Mix well.
• Our Veg Hakka Noodles is ready !!! We serve it in a bowl with Schezwan Sauce.
• Enjoy this Indo Chinese Recipe Veg Hakka Noodles …!!!
VEG HAKKA NOODLES - INDO CHINESE RECIPE
Ingredients:
• Veg Hakka Noodles : 350 gms (2 packets)
• Taste Maker Pouch : 2 small packets
• Carrot : 1 (thinly cut into julians)
• Cabbage : 50 gms
• Ginger Garlic Paste : 1 tsp
• Onion : 1
• Spring Onion : 1
• Spring Onion Greens : 1
• Red Capsicum (Bell Pepper) : 1
• Yellow Capsicum (Bell Pepper) : 1
• Green Capsicum (Bell Pepper) : 1
• Tomato Ketchup : 1 tsp
• Red Chilli Sauce : 2 tsp
• Soya Sauce : 1 tsp
• Salt as per taste
• Pepper Powder : 1 tsp
• Schezwan Sauce : for serving
• Oil : 5 tbsp
• White Vinegar : 1 tsp
Method of Preparation:
• We have boiled Veg Hakka Noodles by filling a big Vessel with half of water in it. Added 2 tsp Oil to the boiling water and added Veg Hakka Noodles to the boiling water and cooked for about 10 mins but continuously stirring at regular intervals. After boiling the Noodles, we have strained the noodles with a strainer and taken them in a big bowl
• We have heated up a pan and then we add oil. When the oil is hot, add Green Chillies, Ginger Garlic Paste, Onion & Spring Onion.
• When the Onions become soft, add Carrot and fry for 2 mins on medium to high flame. Then add Cabbage.
• Now add Spring Onion Greens, Red Capsicum (Bell Pepper), Yellow Capsicum & Green Capsicum. Mix well.
• Now add all sauces like Tomato Ketchup, Red Chilli Sauce & Dark Soya Sauce. Mix well.
• Then add Salt, Pepper Powder, 1 tsp White Vinegar. Mix well.
• Add Taste Maker Pouch which we get with Veg Hakka Noodles packet.
• Now add boiled Noodles. Mix well and add Schezwan Sauce. Mix well.
• Our Veg Hakka Noodles is ready !!! We serve it in a bowl with Schezwan Sauce.
• Enjoy this Indo Chinese Recipe Veg Hakka Noodles …!!!
CHOCOLATE WALNUT FUDGE II चॉकलेट वॉलनट फ़ज II BY VIJAYALAKSHMI II
Fudge is a soft crumbly, chewy sweet which is made of Sugar, Butter Milk and Cream.
Ingredients:
• Dark Chocolate : 200 gms
• Cocoa Powder : 2tbsp
• Condensed Milk : 400 gms
• Butter : 2 tbsp
• Vanilla Essence : 2tsp
• Walnuts : 1 Cup (dry roast Walnuts in a Pan and cut
Method of Preparation:
• We have switched on the Non stick Pan and add dark Chocolate
• Then add 400 gms Condensed Milk. Mix well.
• Now add Butter and mix well
• When the Butter starts leaving sides of the Pan, we will add Cocoa Powder,, pinch of salt and Vanilla essence. Cook for 2 mins.
• Place one Butter Paper in the Pan. Grease the Butter Paper Pan with some Butter. We will spread the Fudge mixture in a bowl
• Flatten the Fudge mixture with the help of a spoon .
• Sprinkle some Walnut pieces over this Fudge mixture.
• Again flatten with the help of spoon.
• Deepfreeze or Refrigerate this Fudge mixture for 2 hours.
• After 2 hours remove the fudge mixture from the freezer,.
• Our Chocolate Walnut Fudge is ready !!!!
Fudge is a soft crumbly, chewy sweet which is made of Sugar, Butter Milk and Cream.
Ingredients:
• Dark Chocolate : 200 gms
• Cocoa Powder : 2tbsp
• Condensed Milk : 400 gms
• Butter : 2 tbsp
• Vanilla Essence : 2tsp
• Walnuts : 1 Cup (dry roast Walnuts in a Pan and cut
Method of Preparation:
• We have switched on the Non stick Pan and add dark Chocolate
• Then add 400 gms Condensed Milk. Mix well.
• Now add Butter and mix well
• When the Butter starts leaving sides of the Pan, we will add Cocoa Powder,, pinch of salt and Vanilla essence. Cook for 2 mins.
• Place one Butter Paper in the Pan. Grease the Butter Paper Pan with some Butter. We will spread the Fudge mixture in a bowl
• Flatten the Fudge mixture with the help of a spoon .
• Sprinkle some Walnut pieces over this Fudge mixture.
• Again flatten with the help of spoon.
• Deepfreeze or Refrigerate this Fudge mixture for 2 hours.
• After 2 hours remove the fudge mixture from the freezer,.
• Our Chocolate Walnut Fudge is ready !!!!
Saturday 13 May 2017
WATERMELON JUICE II तरबूज़ का जूस (रस) II BY VIJAYALAKSHMI II
WATERMELON JUICE
Watermelon Juice is called the coolest thirst quencher, as it contains 92% of water. It contains Vitamin A, Vitamin C, Potassium & Antioxidant. It is a key source of Lycopene which helps to fight many types of Cancers.
Ingredients:
• Watermelon : 2 kgs
• Pudina (Mint Leaves) : ½ Cup
• Kaala Namak (Rock Salt): 1 tsp
• Lemon : 1
• Powdered Sugar : 2 tsp
Method:
• Cut the Watermelon. Remove the red portion of the Watermelon with a knife.
• We have cut Watermelon into big pieces. Now we will cut Watermelon in small pieces and remove the seeds or de-seed them.
• We have now cut all the watermelonin small pieces & discarded the seeds.
• In a Blender Jar, add Watermelon pieces and then add powdered Sugar, Rock Salt and Mint Leaves. Cover the Blender Jar with the lid and blend for 2 mins.
• After 2 mins. Remove the lid of the Jar. Now squeeze the juice of lemon with a squeezer and add lemon juice
• After adding the lemon juice, we will again blend for a minute.
• Remove the lid of the Blender Jar and strain the watermelon juice with a strainer.
• After straining the Watermelon Juice discard or throw away the pulp which is left in the strainer.
• Our Watermelon Juice is ready. We will serve it in a Jug.
• Put some ice cubes in a glass/mug and pour the Watermelon Juice in the glass/mug.
• Enjoy this refreshing Watermelon Juice….. the coolest thirst quencher !!!
Watermelon Juice is called the coolest thirst quencher, as it contains 92% of water. It contains Vitamin A, Vitamin C, Potassium & Antioxidant. It is a key source of Lycopene which helps to fight many types of Cancers.
Ingredients:
• Watermelon : 2 kgs
• Pudina (Mint Leaves) : ½ Cup
• Kaala Namak (Rock Salt): 1 tsp
• Lemon : 1
• Powdered Sugar : 2 tsp
Method:
• Cut the Watermelon. Remove the red portion of the Watermelon with a knife.
• We have cut Watermelon into big pieces. Now we will cut Watermelon in small pieces and remove the seeds or de-seed them.
• We have now cut all the watermelonin small pieces & discarded the seeds.
• In a Blender Jar, add Watermelon pieces and then add powdered Sugar, Rock Salt and Mint Leaves. Cover the Blender Jar with the lid and blend for 2 mins.
• After 2 mins. Remove the lid of the Jar. Now squeeze the juice of lemon with a squeezer and add lemon juice
• After adding the lemon juice, we will again blend for a minute.
• Remove the lid of the Blender Jar and strain the watermelon juice with a strainer.
• After straining the Watermelon Juice discard or throw away the pulp which is left in the strainer.
• Our Watermelon Juice is ready. We will serve it in a Jug.
• Put some ice cubes in a glass/mug and pour the Watermelon Juice in the glass/mug.
• Enjoy this refreshing Watermelon Juice….. the coolest thirst quencher !!!
MANGO SMOOTHIE II मैंगो स्मूदी II BY VIJAYALAKSHMI II
MANGO SMOOTHIE
A Smoothie is a thick Beverage made from blended Raw Fruits or Vegetables blended with other ingredients, such as Water, Ice, Dairy Products, Milk or Sweetners or pureed with Milk, Yogurt or Ice Cream. Besides being absolutely delicious, it’s going to keep you full, it’s going to give you lot of energy to really help you start your day. Smoothies are Healthy, Fast and Fun to make. In all Smoothies, it is important to add the liquid to your blender, alongwith the fruits, as this will prevent the blade of your blender from getting damaged.
Let us see how to make “ Mango Smoothie”
Ingredients:
• Bananas : 2 (Peeled & sliced –
• Mangoes : 2 (Peeled & cut into small pieces and
• Refrigerated for 2 hours)
• Milk : 2 Cups
• Powdered Sugar : 2 tsp
• Mango Yoghurt : 1 Cup
Method:
• In a Blender Jar – add Mango pieces and half of the milk. Cover the Blender Jar with lid and blend for a minute.
• Remove the lid add Bananas (cut into slices/ pieces) , and the balance amount of milk, add Powdered Sugar. Close the lid of the blender Jar and blend for a minute
• Remove the lid of the Blender Jar and now add Mango Yoghurt, cover the lid and again blend for a minute.
• Open the lid of the jar. Mix well and now add 4 to 5 Ice cubes. Cover the lid of the Jar and again blend for a minute.
• Open the lid of the Jar and our Mango Smoothie is ready !!!
• We will serve it in a glass mug and add Ice Cubes.
• Enjoy…..!!!!!
A Smoothie is a thick Beverage made from blended Raw Fruits or Vegetables blended with other ingredients, such as Water, Ice, Dairy Products, Milk or Sweetners or pureed with Milk, Yogurt or Ice Cream. Besides being absolutely delicious, it’s going to keep you full, it’s going to give you lot of energy to really help you start your day. Smoothies are Healthy, Fast and Fun to make. In all Smoothies, it is important to add the liquid to your blender, alongwith the fruits, as this will prevent the blade of your blender from getting damaged.
Let us see how to make “ Mango Smoothie”
Ingredients:
• Bananas : 2 (Peeled & sliced –
• Mangoes : 2 (Peeled & cut into small pieces and
• Refrigerated for 2 hours)
• Milk : 2 Cups
• Powdered Sugar : 2 tsp
• Mango Yoghurt : 1 Cup
Method:
• In a Blender Jar – add Mango pieces and half of the milk. Cover the Blender Jar with lid and blend for a minute.
• Remove the lid add Bananas (cut into slices/ pieces) , and the balance amount of milk, add Powdered Sugar. Close the lid of the blender Jar and blend for a minute
• Remove the lid of the Blender Jar and now add Mango Yoghurt, cover the lid and again blend for a minute.
• Open the lid of the jar. Mix well and now add 4 to 5 Ice cubes. Cover the lid of the Jar and again blend for a minute.
• Open the lid of the Jar and our Mango Smoothie is ready !!!
• We will serve it in a glass mug and add Ice Cubes.
• Enjoy…..!!!!!
AMLA PICKLE RECIPE - INSTANT AMLA PICKLE IIझटपट आँवले का अचार बनाने की विधि II BY VIJAYALAKSHMI II
AMLA PICKLE RECIPE – INSTANT AMLA PICKLE
Ingredients:
• Amla (Indian Gooseberry) : 500 gms
• Oil : 2 tbsp
• Bedekar Pickle Masala : 2 tbsp
• Rai (Mustard seeds) : 1 tsp
• Haldi (Turmeric) : 1 tsp
• Heeng (Asafoetida) : ½ tsp
• Salt as per taste
Method:
• We have washed all the Amla (Indian Gooseberry), Pat it dry with a towel, and grate all the Amlas.
• After grating all the amlas, add Salt, Bedekar Pickle Masala. Mix well. Now we will add tempering to this Amla Mixture.
• In a small tempering pan, add 2 tsp oil, Mustard seeds, Heeng (Asafoetida). When the Mustard Seeds crackle, we will switch off the gas. Pour this tempering on the Amla mixture. Mix well.
• Our simple Amle Pickle or Instant Amla Pickle is ready to serve !!!
• We can store this pickle in a airtight bottle and store it for 8 to 10 days.
Ingredients:
• Amla (Indian Gooseberry) : 500 gms
• Oil : 2 tbsp
• Bedekar Pickle Masala : 2 tbsp
• Rai (Mustard seeds) : 1 tsp
• Haldi (Turmeric) : 1 tsp
• Heeng (Asafoetida) : ½ tsp
• Salt as per taste
Method:
• We have washed all the Amla (Indian Gooseberry), Pat it dry with a towel, and grate all the Amlas.
• After grating all the amlas, add Salt, Bedekar Pickle Masala. Mix well. Now we will add tempering to this Amla Mixture.
• In a small tempering pan, add 2 tsp oil, Mustard seeds, Heeng (Asafoetida). When the Mustard Seeds crackle, we will switch off the gas. Pour this tempering on the Amla mixture. Mix well.
• Our simple Amle Pickle or Instant Amla Pickle is ready to serve !!!
• We can store this pickle in a airtight bottle and store it for 8 to 10 days.
TOMATO SOUP II स्वादिष्ट टमाटर का सूप II BY VIJAYALAKSHMI II
TOMATO SOUP
Ingredients:
• Tomatoes : 6
• Onions : 2
• Carrot : 1
• Oil
• Pepper Powder : 1 tsp
• Sugar : 1 tsp
• Cornflour : 2tbsp
• Fresh Cream : 1 Cup
• Parsley : 1 tsp
• Garlic Powder : 1 tsp
• Salt as per taste
• Ginger Garlic Paste : 1tsp
• Salt
• Ginger Garlic Paste : 1 tsp
• Butter : 1 tsp
• Bread Slices
Method:
• In a Pan add 1 tbsp Butter, 2 tsp Oil, then add Ginger Garlic Paste, Onion, Carrot, Tomato and Salt.
• To make Bread Croutons cut the edges of the bread. Then cut the bread into small square pieces.
• In a separate pan add 1 tbsp Butter, 2 tbsp Oil, Garlic Powder, Parsley and Bread pieces.
• In the first pan, when the tomatoes become soft, we will switch off the gas. When the tomatoes cools down we will grind it.
• We will add the tomatoes to the Blender Jar and add water. Cover the blender Jar with lid and blend it for 2 mins.
• Add the above blended tomatoes to the pan and strain the tomato puree with a strainer. Remove the seeds and add the strained tomato puree to the pan.
• Add Sugar to the Tomato Puree, add fresh cream, Corn Flour and water.
• In the 2nd Pan, Bread Croutons are ready. Switch off the gas.
• Our Tomato Soup is ready. We will serve in one bowl with Bread Croutons and the other bowl with 1 tsp Fresh Cream.
Ingredients:
• Tomatoes : 6
• Onions : 2
• Carrot : 1
• Oil
• Pepper Powder : 1 tsp
• Sugar : 1 tsp
• Cornflour : 2tbsp
• Fresh Cream : 1 Cup
• Parsley : 1 tsp
• Garlic Powder : 1 tsp
• Salt as per taste
• Ginger Garlic Paste : 1tsp
• Salt
• Ginger Garlic Paste : 1 tsp
• Butter : 1 tsp
• Bread Slices
Method:
• In a Pan add 1 tbsp Butter, 2 tsp Oil, then add Ginger Garlic Paste, Onion, Carrot, Tomato and Salt.
• To make Bread Croutons cut the edges of the bread. Then cut the bread into small square pieces.
• In a separate pan add 1 tbsp Butter, 2 tbsp Oil, Garlic Powder, Parsley and Bread pieces.
• In the first pan, when the tomatoes become soft, we will switch off the gas. When the tomatoes cools down we will grind it.
• We will add the tomatoes to the Blender Jar and add water. Cover the blender Jar with lid and blend it for 2 mins.
• Add the above blended tomatoes to the pan and strain the tomato puree with a strainer. Remove the seeds and add the strained tomato puree to the pan.
• Add Sugar to the Tomato Puree, add fresh cream, Corn Flour and water.
• In the 2nd Pan, Bread Croutons are ready. Switch off the gas.
• Our Tomato Soup is ready. We will serve in one bowl with Bread Croutons and the other bowl with 1 tsp Fresh Cream.
MASALA CHAAS RECIPE - MASALA TAAK - SPICED BUTTERMILK II मसाला छास II BY VIJAYALAKSHMI II
MASALA CHAAS – MASALA TAAK – SPICED BUTTERMILK
Ingredients:
• Curds / Yoghurt : 2 Cups
• Coriander : ½ Cup
• Pudina (Mint Leaves) : ½ Cup
• Pepper Powder : ½ tsp
• Rock Salt/Black Salt/ Kala namak: ½ tsp
• Salt : ½ tsp
• Crushed Ginger (adrak) : ½ tsp
• Green Chillies : 2
• Roasted Cumin Powder (Jeera): 1 tsp
• Water
Method:
• In a mixer/blender Jar – add Coriander, Mint Leaves, Rock Salt, Crushed Ginger, Green Chillies, Pepper Powder and Curds/Yoghurt.
• Close the lid of the Blender jar and blend for 2 mins. Remove the lid and add remaining Curds and Roasted Cumin Seeds . Blend once again. Remove the lid and add water. Blend again with water.
• Our Masala Chaas is ready. Pour it in a big bowl. Add water. Churn / Mix it well .
• Serve Masala Chaas / Masala Taak / Spiced Buttermilk with Ice Cubes and garnish with Mint Leaves.
• Enjoy !!!
Ingredients:
• Curds / Yoghurt : 2 Cups
• Coriander : ½ Cup
• Pudina (Mint Leaves) : ½ Cup
• Pepper Powder : ½ tsp
• Rock Salt/Black Salt/ Kala namak: ½ tsp
• Salt : ½ tsp
• Crushed Ginger (adrak) : ½ tsp
• Green Chillies : 2
• Roasted Cumin Powder (Jeera): 1 tsp
• Water
Method:
• In a mixer/blender Jar – add Coriander, Mint Leaves, Rock Salt, Crushed Ginger, Green Chillies, Pepper Powder and Curds/Yoghurt.
• Close the lid of the Blender jar and blend for 2 mins. Remove the lid and add remaining Curds and Roasted Cumin Seeds . Blend once again. Remove the lid and add water. Blend again with water.
• Our Masala Chaas is ready. Pour it in a big bowl. Add water. Churn / Mix it well .
• Serve Masala Chaas / Masala Taak / Spiced Buttermilk with Ice Cubes and garnish with Mint Leaves.
• Enjoy !!!
ALOO PALAK DRY RECIPE - ALOO PALAK SOOKHI SABZI - ALOO PALAK SAAG II आलू पालक की सूखी सब्ज़ी II
ALOO PALAK DRY RECIPE - ALOO PALAK SOOKHI SABZI - ALOO PALAK SAAG - POTATO SPINACH DRY SABZI
Ingredients:
• Aloo (Potatoes) : 3 (Boiled in cooker for 3 whistles, Peeled & cut into
• small cubes/pieces)
• Palak (Spinach) : 500 gms (washed & cut in small pieces)
• Oil : 3 tbsp
• Salt : as per taste
• Rai (Mustard seeds): 1 tsp
• Heeng (Asafoetida) : ½ tsp
• Haldi (Turmeric) : 1 tsp
• Laal Mirch Powder (Red Chilli Powder) : 1 tsp
Method:
• Boil the Potatoes in a cooker upto 2 whistles. Peel off the skin and cut the potatoes into small pieces.
• Cut the Spinach into small pieces and wash it .
• In a Pan add 3 tbsp oil. When the oil becomes hot, add Rai (Mustard seeds), Heeng (Asafoetida), Haldi (Turmeric), Red Chilli Powder. Mix well.
• Now add boiled and cubed Potatoes. Mix well and let it fry.
• When the Potatoes are fried, add Palak (Spinach). Add Salt. Mix well. Cover the Pan and cook till Palak is cooked. After 5 minutes, remove the lid.
• Now fry the sabzi for 2 mins without lid.
• After 2 mins. switch off the Gas/flame.
• Our Aloo Palak dry sabzi or Aloo Palak Sookhi Sabzi is ready to serve !!!
Ingredients:
• Aloo (Potatoes) : 3 (Boiled in cooker for 3 whistles, Peeled & cut into
• small cubes/pieces)
• Palak (Spinach) : 500 gms (washed & cut in small pieces)
• Oil : 3 tbsp
• Salt : as per taste
• Rai (Mustard seeds): 1 tsp
• Heeng (Asafoetida) : ½ tsp
• Haldi (Turmeric) : 1 tsp
• Laal Mirch Powder (Red Chilli Powder) : 1 tsp
Method:
• Boil the Potatoes in a cooker upto 2 whistles. Peel off the skin and cut the potatoes into small pieces.
• Cut the Spinach into small pieces and wash it .
• In a Pan add 3 tbsp oil. When the oil becomes hot, add Rai (Mustard seeds), Heeng (Asafoetida), Haldi (Turmeric), Red Chilli Powder. Mix well.
• Now add boiled and cubed Potatoes. Mix well and let it fry.
• When the Potatoes are fried, add Palak (Spinach). Add Salt. Mix well. Cover the Pan and cook till Palak is cooked. After 5 minutes, remove the lid.
• Now fry the sabzi for 2 mins without lid.
• After 2 mins. switch off the Gas/flame.
• Our Aloo Palak dry sabzi or Aloo Palak Sookhi Sabzi is ready to serve !!!
CHEGODILU - ANDHRA SNACK RECIPE - KADBOLI II चगोड़ीलु /कडबोली II BY VIJAYALAKSHMI II
CHEGODILU – KADBOLI – ANDHRA SNACK RECIPE
Ingredients:
• Rice Flour : 2 Cups
• Water
• Oil for deep frying
• Moong Dal (Split Green Gram) : 1 Cup
• White Til (Sesame seeds) : ½ Cup
• Heeng (Asafoetida) : ½ tsp
• Jeera (Cumin Seeds) : 1 tsp
• Salt
• Red Chilli Powder : 2 tsp
Method:
• In a Big vessel add 4 cups of water. Allow it to boil . when the water boils add moong dal and 2 tsp oil. Mix well. Cover and cook for 2 mins. Remove the lid.
• In a separate bowl, take Rice Flour. Add white Til (Sesame Seeds), Heeng (Asafoetida), Jeera (Cumin Seeds), and Red Chilli Powder and salt. Mix well. Mix with hands evenly.
• Put this Rice flour mixture in the boiling water. Mix well. Cover and cook for 5 mins.
• After 5 mins. switch off the gas and remove the mixture on a big plate. Mix this mixture like a dough. Knead well.
• Take a small portion of the dough. Roll it long and join both the ends. Our chegodilu or Kadboli is ready to be fried. Similarly make all Chegodilu or Kadboli.
• Heat Oil in a Pan and deep fry all the Chegodilu till they become crispy.
• Our Chegodilu are ready to be served !!!
Ingredients:
• Rice Flour : 2 Cups
• Water
• Oil for deep frying
• Moong Dal (Split Green Gram) : 1 Cup
• White Til (Sesame seeds) : ½ Cup
• Heeng (Asafoetida) : ½ tsp
• Jeera (Cumin Seeds) : 1 tsp
• Salt
• Red Chilli Powder : 2 tsp
Method:
• In a Big vessel add 4 cups of water. Allow it to boil . when the water boils add moong dal and 2 tsp oil. Mix well. Cover and cook for 2 mins. Remove the lid.
• In a separate bowl, take Rice Flour. Add white Til (Sesame Seeds), Heeng (Asafoetida), Jeera (Cumin Seeds), and Red Chilli Powder and salt. Mix well. Mix with hands evenly.
• Put this Rice flour mixture in the boiling water. Mix well. Cover and cook for 5 mins.
• After 5 mins. switch off the gas and remove the mixture on a big plate. Mix this mixture like a dough. Knead well.
• Take a small portion of the dough. Roll it long and join both the ends. Our chegodilu or Kadboli is ready to be fried. Similarly make all Chegodilu or Kadboli.
• Heat Oil in a Pan and deep fry all the Chegodilu till they become crispy.
• Our Chegodilu are ready to be served !!!
STRAWBERRY ICE CREAM II स्ट्रॉबेरी आइस क्रीम II BY VIJAYALAKSHMI II
STRAWBERRY ICE CREAM
Ingredients:
• Strawberries : 500 gms (washed and deep freezes for 2 hours)
• Fresh Cream : 1 Cup (500 gms)
• Milk : 1 Cup
• Condensed Milk : 200 gms
• Sugar : 2 tbsp
• Salt : ½ tsp
• Lemon Juice : Lemon Juice of ½ Lemon
• Vanila Essence : 1 tsp
Method:
• In a Blender – add Strawberries, then add milk, Sugar, Lemon Juice and ½ tsp Salt. Cover the lid of the Blender Jar and blend for 2 mins. Take out the lid of the Blender and Mix well. Blend again for about 10 to 15 seconds.
• Open the lid of the blender, and add Condensed Milk, 1 tsp Vanilla Essence , add Fresh Cream. Mix well. Again cover the Jar and blend well. Add 1 tsp Vanilla Essence. Cover the lid and blend for 2 mins.
• Transfer the Strawberry mixture in an Ice-cream Container .
• Deep freeze for 8 hours.
• After 8 hours take the Ice Cream container from the Fridge/Deep Freezer.
• Our Strawberry Ice Cream is ready. Scoop the Strawberry Ice Cream and serve it in a Glass bowl.
• Our Strawberry Ice Cream is Ready. Enjoy !!!!
Ingredients:
• Strawberries : 500 gms (washed and deep freezes for 2 hours)
• Fresh Cream : 1 Cup (500 gms)
• Milk : 1 Cup
• Condensed Milk : 200 gms
• Sugar : 2 tbsp
• Salt : ½ tsp
• Lemon Juice : Lemon Juice of ½ Lemon
• Vanila Essence : 1 tsp
Method:
• In a Blender – add Strawberries, then add milk, Sugar, Lemon Juice and ½ tsp Salt. Cover the lid of the Blender Jar and blend for 2 mins. Take out the lid of the Blender and Mix well. Blend again for about 10 to 15 seconds.
• Open the lid of the blender, and add Condensed Milk, 1 tsp Vanilla Essence , add Fresh Cream. Mix well. Again cover the Jar and blend well. Add 1 tsp Vanilla Essence. Cover the lid and blend for 2 mins.
• Transfer the Strawberry mixture in an Ice-cream Container .
• Deep freeze for 8 hours.
• After 8 hours take the Ice Cream container from the Fridge/Deep Freezer.
• Our Strawberry Ice Cream is ready. Scoop the Strawberry Ice Cream and serve it in a Glass bowl.
• Our Strawberry Ice Cream is Ready. Enjoy !!!!
MANGO ICE CREAM RECIPE II मैंगो आइस क्रीम II BY VIJAYALAKSHMI II
MANGO ICE CREAM RECIPE
Ingredients:
• Mangoes : 5
• Fresh Cream : 1 Cup (500 gms)
• Vanila Essence : 1 tsp
• Powdered Sugar : 2 tsp
• Milk : 1 Cup
• Condensed milk : 200 gms
Method:
• In a Blender – add Mango pieces, then add milk. Blend for about 10 seconds.
• Open the lid of the blender, and add Fresh Cream, Powdered Sugar and Condensed Milk. Mix well.
• Add 1 tsp Vanilla Essence. Cover the lid and blend for 2 mins.
• Open the lid and pour the mango mixture in a Ice Cream Container/ Box. Cover the lid and keep the Ice Cream Container in Deep Freezer of the Refrigerator for 8 hours.
• After 8 hours, remove the Ice Cream Container from the Freezer.
• Our Mango Ice Cream is ready. Scoop the Mango Ice Cream and serve it in a Glass bowl.
• Our Chocolate Ice Cream is Ready. Enjoy !!!!
*********
Ingredients:
• Mangoes : 5
• Fresh Cream : 1 Cup (500 gms)
• Vanila Essence : 1 tsp
• Powdered Sugar : 2 tsp
• Milk : 1 Cup
• Condensed milk : 200 gms
Method:
• In a Blender – add Mango pieces, then add milk. Blend for about 10 seconds.
• Open the lid of the blender, and add Fresh Cream, Powdered Sugar and Condensed Milk. Mix well.
• Add 1 tsp Vanilla Essence. Cover the lid and blend for 2 mins.
• Open the lid and pour the mango mixture in a Ice Cream Container/ Box. Cover the lid and keep the Ice Cream Container in Deep Freezer of the Refrigerator for 8 hours.
• After 8 hours, remove the Ice Cream Container from the Freezer.
• Our Mango Ice Cream is ready. Scoop the Mango Ice Cream and serve it in a Glass bowl.
• Our Chocolate Ice Cream is Ready. Enjoy !!!!
*********
PEANUT BUTTER CHOCOLATE AND BANANA SMOOTHIE II पीनट बटर चॉकलेट और बनाना स्मूदी II BY VIJAYALAKSHMI
A Smoothie is a thick Beverage made from blended Raw Fruits or Vegetables blended with other ingredients, such as Water, Ice, Dairy Products, Milk or Sweeteners or pureed with Milk, Yogurt or Ice Cream. Besides being absolutely delicious, it’s going to keep you full, it’s going to give you lot of energy to really help you start your day. Smoothies are Healthy, Fast and Fun to make. In all Smoothies, it is important to add the liquid to your blender, along with the fruits, as this will prevent the blade of your blender from getting damaged. So let’s get started and make our first Smoothie -------- “ Peanut Butter Chocolate and Banana Smoothie”.
Ingredients:
• Bananas : 2 (Bananas are high in Potassium)
• Peanut Butter : 2 tbsp (it gives additional protein)
• Cocoa Powder : 2 tbsp (rich in Antioxidant)
• Sugar : 2 tsp
• Milk : 1 Cup
• Water :
• Ice Cubes : 4 to 5 cubes
• Oats : 2 tsp (for extra fiber)
Method:
• In a Blender Jar – add milk, add Bananas (cut into slices/ pieces) , Cocoa Powder and Oats. Close the lid of the Blender and blend well for 2 mins till a smooth consistency.
• Remove the lid and nw add 2 tsp Peanut Butter, Sugar, some milk and Ice Cubes. Mix well. Cover the lid of the jar and blend again for 2 mins.
• Remove the lid of the jar.
• Our Peanut Butter Chocolate and Banana Smoothy is ready !!!! We will serve it in a glass mug and Ice Cubes.
• Enjoy….!!!!!
Ingredients:
• Bananas : 2 (Bananas are high in Potassium)
• Peanut Butter : 2 tbsp (it gives additional protein)
• Cocoa Powder : 2 tbsp (rich in Antioxidant)
• Sugar : 2 tsp
• Milk : 1 Cup
• Water :
• Ice Cubes : 4 to 5 cubes
• Oats : 2 tsp (for extra fiber)
Method:
• In a Blender Jar – add milk, add Bananas (cut into slices/ pieces) , Cocoa Powder and Oats. Close the lid of the Blender and blend well for 2 mins till a smooth consistency.
• Remove the lid and nw add 2 tsp Peanut Butter, Sugar, some milk and Ice Cubes. Mix well. Cover the lid of the jar and blend again for 2 mins.
• Remove the lid of the jar.
• Our Peanut Butter Chocolate and Banana Smoothy is ready !!!! We will serve it in a glass mug and Ice Cubes.
• Enjoy….!!!!!
GULAB JAMUN RECIPE - MILK POWDER GULAB JAMUN II स्वादिष्ट गुलाब जामुन II BY VIJAYALAKSHMI II
GULAB JAMUM RECPE
Ingredients:
• Milk Powder : 2 Cups
• Sugar : 2 Cups
• Butter (Unsalted) : 100 gms
• Water
• Ghee (Clarified Butter) : for frying Gulab Jamun
• Fresh Cream : 1 Cup
• Milk : 1 Cup
• Elaichi Powder (Cardamom powder) : 1 tsp
• Rose Water : 1 tsp
• Pistachios : 10 to 15 cut into small pieces
• Cashewnuts : 10 to 15 cut into small pieces
• Maida (All Purpose Flour) : 1 Cups
Method of Preparation:
TO PREPARE MAWA OR KHOYA :
• Heat a non stick pan – add button, when the butter melts , add milk and fresh cream. Mix well.
• Now add milk powder – Mix well. Keep stirring and cook on low lame for 15 mins. When it forms into lumps, that means our Mawa / Khoya is ready. Remove it in a plate and allow it to cool.
TO MAKE SUGAR SYRUP:
• In a steel vessel, we will add 2 cups of water and add sugar . Mix well. When the sugar melts, let the sugar boil in the water till it becomes sticky consistency like honey.
• Add Rose water to the sugar syrup and half quantity of Elaichi (Cardamom) powder. Mix well . Switch off the gas flame.
FOR PREPARING - DRY FRUITS STUFFING FOR GULAB JAMUN:
• In a bowl add pieces of Cashew nuts, Pistachios and half of Elaichi Powder (Cardamom Powder) and 1 tsp Mawa / Khoya – Mix well. Add 1 tsp milk. Mix well. Our Dry Fruits stuffing is ready.
• In the Mawa/Khoya Mixture, add 5 tsp maida (all purpose flour). Mix well and knead a tight dough.
• Take a small portion of mawa and roll into a round ball and add this to the pan/kadahi containing hot ghee. If it rises up fast, that means our Ghee/oil is ready to fry Gulab Jamun. Then add another round ball of Gulab Jamun to the hot ghee. Splash hot Ghee on the Gulab Jamun with the help of spoon or ladle. Fry Gulab Jamun till golden brown.
• Add this Gulab Jamun to the Sugar Syrup.
• Flatten a small ball and fill in the stuffing of dry fruits mixture. Roll it into round balls and deep fry in Ghee till golden brown.
• In the similar way, we will roll out all the other Gulab Jamun and deep fry them and add to sugar syrup.
• We have added all Gulab Jamuns in the sugar syrup and soaked them for 2 hours.
• Our Gulab Jamuns are now ready to serve !!!
• Enjoy !!!
Ingredients:
• Milk Powder : 2 Cups
• Sugar : 2 Cups
• Butter (Unsalted) : 100 gms
• Water
• Ghee (Clarified Butter) : for frying Gulab Jamun
• Fresh Cream : 1 Cup
• Milk : 1 Cup
• Elaichi Powder (Cardamom powder) : 1 tsp
• Rose Water : 1 tsp
• Pistachios : 10 to 15 cut into small pieces
• Cashewnuts : 10 to 15 cut into small pieces
• Maida (All Purpose Flour) : 1 Cups
Method of Preparation:
TO PREPARE MAWA OR KHOYA :
• Heat a non stick pan – add button, when the butter melts , add milk and fresh cream. Mix well.
• Now add milk powder – Mix well. Keep stirring and cook on low lame for 15 mins. When it forms into lumps, that means our Mawa / Khoya is ready. Remove it in a plate and allow it to cool.
TO MAKE SUGAR SYRUP:
• In a steel vessel, we will add 2 cups of water and add sugar . Mix well. When the sugar melts, let the sugar boil in the water till it becomes sticky consistency like honey.
• Add Rose water to the sugar syrup and half quantity of Elaichi (Cardamom) powder. Mix well . Switch off the gas flame.
FOR PREPARING - DRY FRUITS STUFFING FOR GULAB JAMUN:
• In a bowl add pieces of Cashew nuts, Pistachios and half of Elaichi Powder (Cardamom Powder) and 1 tsp Mawa / Khoya – Mix well. Add 1 tsp milk. Mix well. Our Dry Fruits stuffing is ready.
• In the Mawa/Khoya Mixture, add 5 tsp maida (all purpose flour). Mix well and knead a tight dough.
• Take a small portion of mawa and roll into a round ball and add this to the pan/kadahi containing hot ghee. If it rises up fast, that means our Ghee/oil is ready to fry Gulab Jamun. Then add another round ball of Gulab Jamun to the hot ghee. Splash hot Ghee on the Gulab Jamun with the help of spoon or ladle. Fry Gulab Jamun till golden brown.
• Add this Gulab Jamun to the Sugar Syrup.
• Flatten a small ball and fill in the stuffing of dry fruits mixture. Roll it into round balls and deep fry in Ghee till golden brown.
• In the similar way, we will roll out all the other Gulab Jamun and deep fry them and add to sugar syrup.
• We have added all Gulab Jamuns in the sugar syrup and soaked them for 2 hours.
• Our Gulab Jamuns are now ready to serve !!!
• Enjoy !!!
POORI RECIPE – HOW TO MAKE SOFT PUFFY PURI II मुलायम पूरी II BY VIJAYALAKSHMI II
POORI RECIPE - HOW TO MAKE SOFT PUFFY PURI
Ingredients:
• Wheat Flour : 4 Cups
• Water
• Oil : For deep frying
• Milk : ½ Cup
• Rawa or Sooji (Semolina ) : 2 tblsp
• Oil : 2 tblsp while Kneading the dough
• Salt : 1 tsp (or as per taste)
Method:
• In a wide Bowl - Take wheat flour , add 2tbsp Rawa (Semolina) , Salt, Mix well.
• Now add 2 tbsp Oil. Mix well and add Milk.
• Knead the dough by adding little by little Lukewarm water. Make sure that we knead a little hard dough i.e. the dough should not be too hard or too soft.
• Apply 2 tsp oil and knead the dough for 2 minutes.
• Cover the dough and keep it aside for atleast 1 hour for the dough to set.
• After 1 hour , remove the lid from the bowl . we will again knead the dough.
• Remove small portion of dough and make small balls of the dough.
• Heat a Pan add Oil in the pan for deep frying the puris.
• To check if the oil is hot enough to fry the puris, take one small ball of dough and drop it in the hot oil . If the small ball of dough rises up immediately, that means our oil is ready to fry the puris.
• Take a small ball of the dough, dust it with dry flour and roll it into puri with a rolling pin .
• Drop the Poori in the hot oil and press it with the spoon / ladle by pouring hot oil from the Pan on the top of the puri, so that it puffs up well.
• When the Puri puffs up, flip the Puri /Poori on the other side and fry for 1 minute.
• Take a Plate and place Tissue Paper on it.
• Remove Puri from the hot oil and drain off the excess oil by placing the puri on the plate with Tissue paper on it.
• Our Puris are ready !!!!
• Serve the Puris with dry Potato curry and Potato gravy curry.
• Enjoy !!!!!!
Ingredients:
• Wheat Flour : 4 Cups
• Water
• Oil : For deep frying
• Milk : ½ Cup
• Rawa or Sooji (Semolina ) : 2 tblsp
• Oil : 2 tblsp while Kneading the dough
• Salt : 1 tsp (or as per taste)
Method:
• In a wide Bowl - Take wheat flour , add 2tbsp Rawa (Semolina) , Salt, Mix well.
• Now add 2 tbsp Oil. Mix well and add Milk.
• Knead the dough by adding little by little Lukewarm water. Make sure that we knead a little hard dough i.e. the dough should not be too hard or too soft.
• Apply 2 tsp oil and knead the dough for 2 minutes.
• Cover the dough and keep it aside for atleast 1 hour for the dough to set.
• After 1 hour , remove the lid from the bowl . we will again knead the dough.
• Remove small portion of dough and make small balls of the dough.
• Heat a Pan add Oil in the pan for deep frying the puris.
• To check if the oil is hot enough to fry the puris, take one small ball of dough and drop it in the hot oil . If the small ball of dough rises up immediately, that means our oil is ready to fry the puris.
• Take a small ball of the dough, dust it with dry flour and roll it into puri with a rolling pin .
• Drop the Poori in the hot oil and press it with the spoon / ladle by pouring hot oil from the Pan on the top of the puri, so that it puffs up well.
• When the Puri puffs up, flip the Puri /Poori on the other side and fry for 1 minute.
• Take a Plate and place Tissue Paper on it.
• Remove Puri from the hot oil and drain off the excess oil by placing the puri on the plate with Tissue paper on it.
• Our Puris are ready !!!!
• Serve the Puris with dry Potato curry and Potato gravy curry.
• Enjoy !!!!!!
ALOO JEERA RECIPE - SIMPLE ALOO JEERA CURRY II स्वादिष्ट जीरा आलू II BY VIJAYALAKSHMI II
ALOO JEERA RECIPE - SIMPLE ALOO JEERA CURRY
Ingredients:
• Potatoes : 6 (Boiled, peeled and cut into
• pieces)
• Water
• Oil : 3 tbsp
• Heeng (Asafoetida) : 1 tsp
• Green chillies (small) : 6
• Jeera (Cumin Seeds) : 1 tsp
• Haldi (Turmeric) : 1 tsp
• Red Chilli Powder : 1 tsp
• Salt as per taste
• Coriander : ½ cup
Method:
• In a Pan add 3 tbsp oil, then add Cumin seeds , when it crackles, add Green Chillies, Asafoetida, Turmeric, Red Chilli powder , salt. Mix well. Then add boiled potatoes and coriander.
• Mix well. Take half of Aloo curry/Sabzi in a serving bowl. Garnish with coriander.
• Gravy Sabzi/Curry tastes good with Puris. So add 1 cup water in the other half of sabzi in the Pan. Mix well . Cook till the water boils.
• Switch off the gas and pour the gravy sabzi/curry in a serving bowl . Garnish with coriander.
• Our Gravy Aloo Jeera Curry / Sabzi is ready !!! Serve with Puris.
Ingredients:
• Potatoes : 6 (Boiled, peeled and cut into
• pieces)
• Water
• Oil : 3 tbsp
• Heeng (Asafoetida) : 1 tsp
• Green chillies (small) : 6
• Jeera (Cumin Seeds) : 1 tsp
• Haldi (Turmeric) : 1 tsp
• Red Chilli Powder : 1 tsp
• Salt as per taste
• Coriander : ½ cup
Method:
• In a Pan add 3 tbsp oil, then add Cumin seeds , when it crackles, add Green Chillies, Asafoetida, Turmeric, Red Chilli powder , salt. Mix well. Then add boiled potatoes and coriander.
• Mix well. Take half of Aloo curry/Sabzi in a serving bowl. Garnish with coriander.
• Gravy Sabzi/Curry tastes good with Puris. So add 1 cup water in the other half of sabzi in the Pan. Mix well . Cook till the water boils.
• Switch off the gas and pour the gravy sabzi/curry in a serving bowl . Garnish with coriander.
• Our Gravy Aloo Jeera Curry / Sabzi is ready !!! Serve with Puris.
Subscribe to:
Posts (Atom)