Dahi-Kabab-recipe

Easy Dahi Kabab Recipe

Dahi Kabab

Hung curd forms the main ingredient for this recipe. Dahi Kabab is very creamy and soft kebab. You need little patience to make this recipe which honestly I don't have. But after making these kebabs I not only got appreciation from my family members but I myself liked them a lot so I decided to share this recipe with you all. Dahi Kabab is different from all other Kabab because it is soft and creamy with mild crunch of onion. 

Lets start

Preparation time 10 minutes

Cooking time 15 minutes

Ingredients

Hung curd 1/2 cup

Grated paneer( Indian cottage cheese) 1 1/4 cups

Now I would like mention here that if you don't have paneer then you can use boiled potato. So if you are using boiled potato you need 2 medium size boiled and mashed potato.

Onion fried 1/2 cup

Coriander leaves (chopped) 2 tablespoon

Chilli powder 1 teaspoon

Garam masala 1 teaspoon

Green chillies 1 to 2 ( finely chopped)

Bread crumbs 4 table spoon( keep aside 1 tablespoon of bread crumbs for rolling)

Vegetable oil for frying

Direction

Take a large bowl and combine all the ingredients together.Mix well. 

Now divide the mixture in 8 equal portions. 

Dampen your hands, take a portion of the mixture, roll and shape into a kabab.

Roll each kabab in bread crumbs. Prepare the other Kabab in the same way. 

Heat oil in a deep nonstick kadhai and fry the kebab's carefully. 

Drain on absorbent paper. 

Serve Dahi Kabab hot with coriander or mint chutney.

Cholar-Dal-Recipe

Cholar Dal Recipe

Cholar Dal

This Cholar dal is a simple recipe which can be made even with Tur dal. In India, Rice, Whole Wheat flour and a variety of lentils(dal)  are the staple food for Indians. It is hard to find an Indian kitchen that does not stock up different types of dals. My family is a great fan of dals. So I try different types of dal recipes. This recipe I learnt from one online website and it turned out great. So lets start with the ingredients.

Ingredients:

Chana/Bengal Gram Dal 1/2 cup( soaked for 30 min)

Vegetable oil 2 tablespoon

Mustard seeds 1/2 teaspoon

Jeera/ Cumin (whole) 1/2 teaspoon

Dried Red chilli 1(optinal) / you can use green chillies too

Pinch of hing/asafoetida

Curry leaves(few)

Ginger 1/2 teaspoon(grated)

Garlic 1 to 2 cloves finely chopped

Onion 1 finely chopped

Tomato 1 finely chopped

Turmeric powder 1/2 teaspoon

Coriander powder 1 teaspoon

Salt to taste

Coriander leaves for garnishing.

Directions:

Take a pressure cooker and add oil. 

When the oil is hot, put mustard, jeera(whole), hing, red or green chilli  and curry leaves in medium flame. 

Fry for 1 to 2 minutes and add onion fry till tranluscent, then add ginger and garlic. 

Saute the masala for 2 minutes or till the raw smells goes. 

Then add chopped tomatoes till soft. 

Now add turmeric powder, coriander powder and salt.  

Again sauté for a min. 

Wash the soaked dal properly and add chana  dal into the cooker. 

Add 2 cups of water and pressure cook for 5 to 6 whistles. 

Now when pressure is released,  open the cooker and check for seasonings. 

Garnish with coriander leaves and serve hot with plain white rice or roti.
Enjoy with the simple Veg recipe of Cholar Dal

Breakfast-Muffin-Recipe

Breakfast Muffin Recipe

Breakfast and Snacks Recipe

Mashed Potato and Cheese Muffins

Today my Vegetarian recipe is about my favorite Breakfast muffin. Cheesy leftover mashed Potato. All you need is some cheese, egg and…..mashed potato(boiled) thats all. 

Most of us, we usually have leftovers. We start thinking in the morning what to do with those leftovers but wait, you can create delicious and quick recipes with these leftovers. My Mother used leftover dal or dry sabzis for making Parathas in the early morning for lunch box. Those parathas were not only healthy but delicious too. Try this Potato recipe also for Breakfast or Snacks.

Preparation Time 10min

Cooking time 40min

Ingredients:

Mashed potatoes (boiled) 3cups

Egg 1

Shredded cheddar cheese 1 cup

Italian seasoning 1 teaspoon ( i used …. it tasted nice)

Salt and pepper to taste

Direction:

I made it like this

Preheat the oven to 375 deg F/200 deg C. 

Grease a non stick muffin pan with butter. 

Now in a large bowl add the mashed potatoes, egg and half of the cheddar cheese. 

Season with salt and pepper. 

Using a spoon or an ice-cream scoop divide the mixture evenly into the muffin pan. 

Bake for 30 to 35 min or till crisp around the edges. 

Take out the pan and add the left over cheese on top and return them into the oven for 2 to 3 min.

 Take out, cool and your yummy  veg recipe Breakfast  muffins are ready.

Peanut-Butter-Fudge-Brownie Recipe

PEANUT BUTTER FUDGE BROWNIE RECIPE

Brownie with Peanut butter fudge

These peanut butter fudge brownies are not only easy to make but will surely satisfy your peanut butter chocolate craving.

Preparation time 20 mins

Cooking time 25 mins

Ingredients:

For brownie

Eggs 2
All purpose flour 1/2 cup
Powdered sugar 1 cup
Cocoa powder 3/4 cup
Vanilla extract 1 teaspoon
Butter 5 tablespoon
Salt 1/2 teaspoon

For butter fudge

Peanut butter 1 cup
Butter 1/2 cup
Vanilla extract 1 teaspoon
Powdered sugar 2 cups
Choco chips for decoration

Direction:

Pre heat oven to 180 deg C.
Take a 9 X13 inch baking pan and line the sides and bottom with the parchment paper.
Grease lightly. Now combine sugar and butter. Whisk until smooth.
Add cocoa powder and mix well.
Add the eggs stirring vigorously along with the vanilla essence.
The batter should be smooth and shiny. Now add flour and stir again.
With a spatula spread the mixture evenly in the lined pan.
Bake until toothpick inserted in the centre comes out clean ( say for 25mins).
Let it cool.

Now make the peanut butter fudge.
Bring peanut butter and butter to boil in a saucepan unit combined and smooth.
Remove from heat and add the sugar and vanilla extract.
Combine properly and add to brownies.
 Refrigerate for 1 hour.
Now pulling carefully the parchment paper, take out the brownie.
Place on a cutting board.
Cut the brownies into square
Serve immediately your peanut butter fudge brownie recipe

Healthy-Oven-Roasted-Vegetable-recipe

Roasted Vegetable Platter

Roasted Vegetable

This is yet one more easy healthy oven roasted vegetable recipe with seasonal and fresh vegetables. Just choose some of your favorite veggies, toss them in  some olive oil, freshly ground black pepper and salt.

Serves 2

Preparation time 15 min

Cooking time 35 to 40 min

Ingredients:

Potato 1( large) cut lengthwise or in wedges
Onion 1 quatered
Green, red and yellow Bell pepper ( 1/2 cup) seeded and diced
Tomato 1(large) cubed
French beans 5 to 6 roughly cut
Olive oil 1 tablespoon
Freshly ground black pepper 1/2 teaspoon
Balsamic vinegar 1/2 teaspoon
Salt to taste

Direction:

Preheat oven to 200 deg C. 
In a large bowl combine all the vegetables. 
Stir olive oil, vinegar, salt and pepper in a small bowl.
Toss with vegetables until they are nicely coated. 
Spread evenly on a large roasting pan. 
Roast for 40min stirring every 5 to 6 minutes. 
Serve hot your healthy oven roasted vegetable.

Tomato-Soup-Recipe

Tomato soup with Corn

Simple Healthy Soup Recipe

Tomato and Corn soup

The Tomato and Corn soup is a healthy alternative to any other snacks in the evening. Serve with Bread toasts or sticks or even just like that.

Serves 2

Preparation time 10 min

Cooking time 15 min

Ingredients:

Onion 1( chopped)

Garlic 2 to 3 crushed

Frozen Corn 1 cup( cooked)

Vegetable stock 2 to 3 cups

Tomatoes 2 (large) (boiled and pureed)

Freshly Ground black pepper 1/2 teaspoon

Salt to taste

Olive oil 1 tablespoon,

 Directions:

Heat oil in a pan and add the chopped onion. 

Stir for few minutes and add garlic. 

Now add the pureed tomatoes and the vegetable stock and bring to boil for 5 minutes. Remove from flame and strain the mixture. 

Add the cooked corn, black pepper and salt. 

Boil for 3 minutes. 

Serve hot with coriander leaves.

Radish-Zucchini-Salad

Radish and Zucchini Salad

Healthy Vegetarian Recipe

Radish, Zucchini with cherry tomatoes salad

After celebrating Diwali and Halloween and eating loads of oily food and sweets, its time to eat something light and fresh which are easy on tummy. Salads must be included with every meal. 

Lets start with the ingredients:

Red Radish 1( sliced)

Zucchini 1( long wide stripes)

Onion 1( cut in stripes)

Cherry tomatoes 5 to 6

Extra Virgin Olive oil 1 tablespoon

Fresh Lemon juice 1 teaspoon

Freshly ground black pepper and salt to taste

Direction:

Trim the end of the zucchini and with a vegetable peeler take out long wide stripes. 

Slice the red radish. 

Cut the the onion in thin stripes. 

Cut the cherry tomatoes (in half). 

Take a large glass bowl and place all the veggies. 

In a small bowl whisk the olive oil, lemon juice salt and pepper. 

Mix and add it to the veggies. 

Mix gently. 

Serve immediately.