NACHOS CORN CHAT

 NACHOS CORN CHAT

Nacho and Corn Chaat is an easy-to-make snack recipe that you can prepare for your family and friends on any occasion. The best thing about this chaat recipe is that this is a no-cook recipe and is made using black salt instead of the normal white salt. This Fusion recipe is prepared with nachos, American corn kernels, onion, tomato, veg mayonnaise, green chillies, tomato ketchup, and sev. You should try out this recipe at your home so that you can enjoy this delicious savoury even without going outside! Try this easy-to-make chaat recipe for your loved ones and enjoy!

Ingredients:

1 small onion
1 medium tomato
4 tbsp veg mayonnaise
1 tsp chaat masala powder

Salt as required 
60 gm boiled American corn kernels
1 tbsp tomato ketchup

1 tbsp pizza/pasta sauce
1/2 tsp red chilli powder
100 gm nachos

Recipe:

1. In a bowl, add 3/4 th of the boiled corns, chopped onion, tomato, mayonnaise, ketchup, pizza/pasta sauce, chaat masala, red chilli powder and salt. Mix well all the ingredients.
2. Crush in some nachos for the crunch and the taste.
3. Next step is for assembling, place nachos around the plate, add above mixture in the middle and add remaining 1/4th boiled corn on top of the mixture. Garnish with some more crushed nachos and a swirl of mayonnaise and serve immediately.

Those who likes to experiment with their food must try this chaat recipe.

Enjoy and keep showering your love.

MAKKI DI ROTI TE SARSON DA SAAG

 MAKKI DI ROTI TE SARSON DA SAAG 

           

                                                                

The classic Punjabi dish: Sarsoon da saag te makki di roti. This winter special combination of meal makes everyone drool in winters. As a traditional punjabi dish, saag means green and sarso means mustard. Along with a steaming hot makki roti and a dollop of ghee this recipe is a yummy and lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. 

Ingredients Of Sarson Ka Saag Aur Makki Ki Roti: 

For Saag:

2 cups sarson saag

1 cup palak saag

3/4 cup bathua saag

2 cups water with a pinch of salt

1+ 1/2 cup makki atta

2 Green chilli

1 inch ginger 

2 tomatoes 

1 Onions

4 Garlic cloves

5 tbsp ghee ( link: https://www.amazon.in/dp/B08G46TL4G/ref=cm_sw_r_wa_apa_i_g8ULFbTDB4NFN)

1/8 tsp hing / asafoetida

1 tsp cumin seeds

1/2 tsp red pepper powder

1/4 tsp turmeric powder 

For Makki ki Roti:

1/2 kg makki Atta

Salt as per taste

2 tbsp radish (grated)

1 tsp carrom seeds

1 tbsp fresh coriander (chopped)

Water (for kneading)

Ghee (for frying)

Recipe:

Prepare the Saag:

1. Add the three saags, salt and water into pressure cooker & cook over low heat for 1/2 hours.
2. Squeeze out saag. Mash saag in the cooker until coarsely ground (you can also grind it in a mixer grinder jar) and add makki atta and stir.
3. In a mixer grinder, grind tomatoes, onion, green chillies, garlic and ginger.
4. In a pan, add 2 tbsp ghee, to it add asafoetida and cumin seeds. Let it crackle a little. Add haldi and red pepper powder and mix.
5. To this add the ground tomato paste and let it cook till the ghee separates the pan.
6. Once this is done, put a little fresh water and add the pressure cooked saags, boil over slow fire and cook till saag gets thick.
7. Add chopped coriander and mix.
8. Turn of the stove, add 1+1/2 tbsp ghee and mix.
9. Take out in a bowl and garnish with 1+1/2 tbsp ghee.                                                                                                          

Prepare Makki ki Roti:

1. Add all the ingredients in a bowl and knead makki atta until it becomes a ball, add atta to dry it & knead.
2. Heat the tava and add a little ghee so that it does not stick.
3. Make round shapes of makki roti on chakla (it’s very tricky o make makki ki Roti since it keeps breaking so I used a polythene below and above the ball and rolled it out with a rolling pin) & carefully transfer to the tava.
4. Cook with ghee till golden brown.
5. Serve with hot sarson da saag and gur and lots of ghee.    

                                                    

Enjoy and keep showering your love.

NETFLIX AND CHILL- NUTELLA BREAD

 NUTELLA BREAD

One of my favorite go to breakfasts, lunches and/or snacks are nutella and bread sandwiches. I almost always have the ingredients on hand and if you combine that with how yummy they are and how quick and easy they are to make, I tend to have them fairly often. I butter them up and grill them so that they are nice and golden brown on the outside and the nutella is warm and melted on the inside. Another way is this where I apply Nutella on the butter toasted bread and it's tastes absolutely divine.

Ingredients: 

2 slices of bread

2 tbsp butter

3 tbsp Nutella 

Recipe:

1. Grill both the breads with butter till crispy.
2. Spread Nutella on the toasted bread

Serve.

Enjoy and keep showering your love.

MIXED SAUCE PASTA

 MIX SAUCE PASTA

Healthy & delicious and friendly pasta that can be made for after school meal or dinner. Red sauce pasta is a dish made with pasta, tomatoes, bell peppers, onions, garlic & herbs. This is one of the best pasta recipes you can make at home & I am sure your family will love it.

Ingredients:

1+1/2 cups pasta

2 to 3 tbsp oil

Salt as needed

3 to 4 garlic cloves

2 tbsp onions finely chopped

1+1/4 cup red, yellow and green bell peppers

1/2 to 1 tsp red chili flakes (adjust as needed)

1/2 to 1 tsp oregano or mixed herbs

Pepper freshly crushed for garnish

Recipe:

Red sauce: https://madewithlovebyjb.blogspot.com/2020/05/pizza-pasta-sauce.html

How to make red sauce pasta

1. Heat the same pan with more oil and fry garlic and chili flakes until aromatic.
2. Add onions and saute until golden. Add bell peppers until a little softened.
3. Pour the puree and add salt. 
4. Mix well and cook until it reaches a desired consistency. Make sure the sauce is not watery. Taste the sauce and adjust salt as needed. Add oregano.
5. Off the stove and add the pasta. Toss well until mixed.
6. Garnish with herbs. Serve hot pasta in red sauce.

Serve with garlic bread.

Enjoy and keep showering your love.

POTATO WEDGES

 POTATO WEDGES

A simple potato based snack recipe which is usually served as sides in a fast food or fine dine restaurants with main meals. Generally wedges are served with sweet chilli sauce or sour cream with extra seasonings on top of crisp wedges along with burger. Wedges are often confused with potato wedges which is generally thin and has different shape. wedges have more curvy in shape and has very distinct corners or in other words it can be termed as half moon shaped snack.

Ingredients:

4 medium sized potato

3/4 tsp salt

1/4 cup corn flour

2 tbsp oil

1/2 tsp pepper, crushed

1/2 tsp kashmiri red chilli powder

oil for deep frying

1/2 tsp mixed herbs, basil, marjoram, oregano, rosemary, sage, thyme

Recipe:

1. Firstly, in peel the skin of potato, use same sized potato preferably less starchy.
2. Chop them to thick wedges cutting each potato to 8 wedges.
3. Further, boil the potato wedges for 3 minutes adding little salt in the water.
4. Drain the water and keep potatoes aside. cool completely.
5. Coat the potatoes with 2 tbsp oil. Add corn flour, pepper, chilli powder and mixed herbs.
6. Mix well making sure the corn flour gets coated uniformly. Freeze the leftover potato wedges and use for atleast 3-4 month.
7. Deep fry the potatoes into hot oil.
8. Stir occasionally, till the potatoes turn golden brown and crisp.
9. Sprinkle wedges with salt and chilli powder before serving.
10. Finally, enjoy spicy and crispy potato wedges with tomato sauce.

Enjoy and keep showering your love.

BALUSHAHI/ BADUSHA

 BALUSHAHI/ BADUSHA

Balushahi is a traditional dessert originating from the Indian subcontinent. A popular sweet from Indian subcontinent, balushahi is similar to a glazed doughnut in terms of ingredients, but varies with its layered texture and crunchy taste. In north india it is known as balushahi and badusha or badshah in south indian cuisine.. In South India a similar pastry is known as badushah.

Ingredients: 

3 cups Maida/ All purpose flour

1/4 tsp Salt

1/2 tsp Baking soda

1/4 cup Ghee/ Clarified butter (At room temperature)
1/4 cup Yogurt (Chilled)
Ice Cold water (To knead teh dough)

Ghee for frying

For the sugar syrup
2 cups Granulated sugar
1 cup Water
1/2 tsp Cardamom powder

1 pinch Saffron (crushed)

Recipe:

1. Sieve maida, salt and baking soda in a bowl.
2. Add ghee and mix nicely with your finger tips.
3. Add yogurt and mix well.
4. Now add cold water and knead to make a soft dough.
5. Cover the dough and keep aside for 30 minutes.
6. Make 20-22 equal sized roughly shaped balls from the dough.
7. Do not smoothen them much.
8. Press in the centre of the dough ball with your thumb.
9. Heat ghee in a heavy bottom pan.
10. When the ghee is slightly hot, drop the Balushahi in the ghee very gently.
11. Do not heat the ghee too much otherwise the Balushahi will fry from outside but will remain raw from inside.
12. Fry on very low heat till golden brown.
13. Keep changing the sides while frying, but be very gentle.
14. Do not overload the pan.
15. Fry the Balushahi in batches.
16. Each batch will take around 15-20 minutes for frying.
17. Remove from heat once done in a plate and let cool completely.
    

For sugar syrup

1. Heat sugar, water, cardamom powder and saffron in a pan.
2. Do not stir much.
3. Cook till the syrup reaches a 1 string consistency.
4. To check the syrup consistency, take a little syrup in a spoon and let it cool slightly.
5. Touch the syrup with your forefinger.
6. Now touch your forefinger and thumb and pull apart.
7. It should make 1 string.
8. Remove the pan from heat once the syrup reaches the desired consistency.
9. Dip the balushahi in the warm sugar syrup and remove on a plate.
10. Let them dry for 2-3 hours.
11. Garnish with pistachio slivers.

You can store balushahi in an airtight container for up to 2 weeks.

Enjoy and keep showering your love.

SPINACH CORN SANDWICH

SPINACH CORN SANDWICH

Spinach Corn Sandwich is a great breakfast and also perfect to pack in kids lunch box. I have been making this sandwich from a couple of years now and we love it a lot. This Spinach Corn Sandwich is good way to make kids eat their share of greens. The cheesy sauce is delicious enough to tempt them. You can add other cooked vegetables like carrot,peas,beans.

Ingredients:
8 Bread Slices

Butter to spread on bread

For Spinach Corn filling

1+1/2 tbsp cooking butter

1 tbsp all purpose flour/wheat flour

1 cup warm milk (more if the sauce is too thick)

1 cup spinach Cleaned,Blanched and chopped

1 cup corn cooked

1/2 cup Chesse Gratted

Recipe:

1. Heat a pan. Add butter. Once butter starts to melt add flour. Stir using a spatula for a minute on low-medium heat. (Avoid burning)
2. Once the raw flavor of the flour is gone, slowly add warm milk. Whisk carefully to make a smooth mixture and avoid any lump.
3. Add salt and pepper as per taste. Mix well.
4. Add boiled spinach and corn kernels. Mix well. Take the pan off the heat.
5. Add grated cheese. Mix using a spatula till cheese melted and well incorporated.
6. Spread butter on a bread slice. Turn around. Add two spoonfuls of the spinach mixture and put another bread to make a sandwich.
7. Toast this sandwich on a tawa or a grill it till crispy.

Slice and serve.

Enjoy and keep showering your love.

RAJ KACHORI

RAJ KACHORI

One of the unique and popular chaat recipe prepared as a fusion between kachori and other chaat ingredients. the recipe is quite simple and is made by stuffing the chaat ingredients within the kachori bowl. This recipe covers both preparations of kachori and assembling of chaat ingredients.

Ingredients:

Ingredients to Knead the flour to make Kachori:

2 cups Sooji 

2 tbsp Maida

1/2 tsp Salt

Oil to fry

Ingredients for stuffing the Raj Kachori:

2-3 Potatoes, boiled, chopped

1/2 cup boiled sprouts (moong and Chana)

1 onion, chopped 

2 cups Curd, whisked

1 tsp black salt

2 tsp Cumin seeds, roasted and ground

1 tsp Black pepper 

1 tsp Red chilli powder

1/2 cup Sweet chutney

1/2 cup Green chutney

1/2 cup Sev Bhujiya

1/2 cup Pomegranate

1/2 cup Coriander leaves, chopped

Recipe:

1. Sieve the sooji and maida in a bowl and add salt, 1 table spoon oil in it. Mix the ingredients well and knead the flour with water.
2. Cover the dough and leave it for half an hour. Now punch the dough to make it smooth. Dough to make kachori is ready.
3. Heat oil in a pan.
4. Take a small portion of the dough and roll it with hands into a round ball. Now keep this ball on a rolling board and roll it into a flat disc of 3 inch.
5. Put this kachori into the pan and fry it in the oil. Press the kachori so it rises well. As soon as the kachori rises, lower down the flame and fry till it turns brown in colour. Take out the kachori on a plate and prepare more kachoris in the same manner. Let it cool down.
6. Kachori is ready. Now its time to stuff the kachori. We already have all the ingredients to stuff the kachori.
7. Break the kachori from the center from the side which is thin to put the ingredients into it. Keep the kachori on a plate.
8. In a bowl, add all the stuffing. Pieces of potatoes, sprouts, chopped onion, chopped coriander, roasted cumin powder, black pepper, red chilli powder. Mix well.
9. In a separate bowl, mix curd with black salt, whisk well.
10. Add 3 tbsp of this mixture in the fried kachori, over it, pour 1 tsp sweet chutney, 2 tsp curd, 1 tsp green chutney, sev bhujiya, pomegranate seeds, cumin seeds powder and coriander leaves. Put these ingredients in the same given sequence.

Make other kachoris in the same way.

Enjoy and keep showering your love.

PAV BHAJI

PAV BHAJI

Pav bhaji is a popular Indian street food that consists of a spicy mix vegetable mash & soft buns. Usually pav bhaji is served with a generous amount of butter topped along with some fresh chopped onions & lemon juice. The butter toasted pav are eaten along with the veggie mash or bhaji.

Ingredients:

3 medium sizes potatoes 

1 cup chopped cauliflower

1 cup chopped carrot

1 cup green peas, fresh or frozen

1/2 a beet root 

2 to 2.5 cups water for pressure cooking

3 tbsp amul butter

1 tsp cumin seeds

1/2 cup finely chopped onion

2 tsp ginger-garlic paste
1 green chilli, chopped

1/2 cup finely chopped capsicum

3 large tomatoes, finely chopped

1 tsp turmeric powder

1 tsp kashmiri chilli powder

2 to 3 tablespoons pav bhaji masala, add as required

1.5 to 2 cups stock in which the veggies were cooked or add as required

salt as required

Recipe:

1. Rinse, peel and chop the veggies. You will need cauliflower, carrot, beet root and medium sized potatoes (chopped). You can also add veggies of your choice.
2. Add all the above chopped veggies in a pressure cooker. Also add 1 cup green peas (fresh or frozen).
3. Add 2 to 2.5 cups water.
4. Pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.
5. When the pressure settles down on its own, open the cooker and check if the veggies are cooked well.

Making Bhaji For Pav Bhaji

1. Heat a pan or kadai.  Add 2 to 3 tablespoons butter.
2. As soon as the butter melts, add cumin seeds.
3. Let the cumin seeds crackle and change their color.
4. Then add 1/2 cup finely chopped onions.
5. Mix onions with the butter and saute on a low to medium flame till the onions translucent.
6. Then add ginger-garlic paste.
7. Mix and saute till the raw aroma of both ginger and garlic goes away.
8. Then add chopped green chilli. Mix well.
9. Now add finely chopped tomatoes. mix very well.
10. Then begin to saute tomatoes on a low to medium flame.
11. Sauté till the tomatoes become soft and mushy. This takes about 6 to 7 minutes on a low to medium flame. If the tomatoes start sticking to the pan, then sprinkle some water and mix well.
12. When the tomatoes have softened, then add 1/2 cup finely chopped capsicum. Sauté for 2 to 3 minutes.
13. Add turmeric powder and kashmiri red chilli powder.
14. Then add pav bhaji masala. Mix very well.
15. Add the cooked veggies. Add all of the stock or water from the pressure cooker in which the veggies were cooked. Mix well.
16. Then season with salt as per taste.
17. With a potato masher, begin to mash the veggies directly in the pan.
18. Keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes. 
19. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
20. Do stir often. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
21. Your bhaji is ready.

For frying the pavs:

1. Heat a tawa. Keep the flame to a low and then add butter.
2. When the butter begins to melt, add a bit of pav bhaji masala. You can skip pav bhaji masala if you want.
3. Mix the pav bhaji masala very well with a spoon or spatula.
4. Then place the pav on the butter.
5. Rotate the pav all over the melted butter so that the pav absorbs the butter.
6. Now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. Add more butter if required.
7. You can turn over and toast them more if required. Then remove in a plate and keep aside.

Your pav bhaji is ready to be served with some chopped onions, lemon and green chutney.

Enjoy and keep showering your love.

MULTIGRAIN PORRIDGE

 MULTIGRAIN PORRIDGE

Multigrain Porridge Recipe: an extremely healthy and delicious breakfast filled with multigrain, fresh fruits, nuts, and milk. It’s a perfect way to jump-start your day with energy. This Multigrain Health Mix Porridge Recipe is mixed with fruits, dry fruits and deliciousness.

It’s not only a nutritious way to start your day but also extremely easy to make. It’s one of those recipes that you make once and eat for the next 3-4 days.

Ingredients:

2 tbsp Multigrain Health Mix (buy here: https://www.amazon.in/dp/B07L2Y58FY/ref=cm_sw_r_wa_apa_i_yj6qFb4J6PHWX )

1 tsp cocoa powder

1+1/4 cups Water

1 cup Milk

Pinch of Salt

1/2 cup jaggery 

1 tbsp honey

Toppings:

Mixed Dry fruits (i used sliced almonds, chopped walnuts and sliced pistachios)

Pomegranate 

*(You can use any topping of your choice)

Recipe:

1. In a large pot, add 1 cup water and 1 cup of milk and let it come to a boil.
2. In a small bowl, add multigrain health mix and cocoa powder. To this add 1/4 cup water and make it into a paste.
3. Add this mixture to the large pot on stove.
4. Heat this mixture in medium to slow heat till everything is cooked (takes about 8-10 minutes)
5. Add jaggery and a pinch of salt to this. Mix it continuously to avoid it from sticking to the bottom of the pan.
6. Once cooked, turn off the heat and give it a good stir.
7. Let this mixture come to a room temperature.
8. Now, transfer in serving bowl and add your favorite toppings or as suggested above.
9. Serve fresh or keep in the fridge to chill for few minutes and then enjoy it cold.

You can eat warm if you like.

Enjoy and keep showering your love.

KIT KAT CAKE

KITKAT CAKE

This Kit Kat Cake recipe begins with chocolate cake. It's surrounded by Kit Kat Candy Bars, wrapped with a ribbon and topped with Gems. 

You can find my chocolate cake recipe in my another blog. So I’ll be taking it forward from there.

Ingredients:

1 chocolate cake

For chocolate cream frosting:

1 cup cream, chilled

1/4 cup powdered sugar, sifted

1 teaspoon vanilla extract

1 cup dark chocolate, melted

For decoration:

15-18 Kit Kat candy bar sticks

2 pack of gems

5 Oreos, crushed

2 tbsp milk 

Ribbon, optional

Recipe:

1. Bake the cake and let it cool for some time.
2. By then, in a large bowl, beat cream at medium speed with whisk until creamy. Gradually add powdered sugar, beating until blended and slowly add vanilla, beating until smooth. Microwave Gradually add melted chocolate to mixture; beat until blended and smooth.
3. Take the cake and cut it into two layers from in between.
4. Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too.
5. Stick Kit Kat's to the sides of the cake. Wrap a bow around the cake, securing the Kit Kat's. Decorate the top of the cake with gems.
6. I also added milk to crushed Oreos without the cream in between and rolled them into flat circle and kept one on another (Oreo mix, cream, Oreo mix, cream and Oreo mix) cut it in half and made it look like a rose.
7. If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.

Your Kit Kat cake is now ready.

Enjoy and keep showering your love.