SPRING ROLL

SPRING ROLL

A popular deep fried appetizer/snack food. Basically the sauteed vegetables and noodles are sauteed and stuffed inside a spring roll wrapper and deep fried till crisp. In India, spring roll is a popular street food and is mainly served with sweet chilly sauce. With the goodness of veggies and deliciousness of the crispy outer crust, it is a perfect snack for kids. Traditionally spring roll recipes are native to chinese cuisine and is mainly prepared with cabbage leaves.

Ingredients:

For kneading dough:

1/2 cup maida

1/2 cup sooji

1/4th tsp salt

2 tsp oil

For making stuffing:

1 pack noodles

2 tsp oil

2 clove garlic, finely chopped
1 cup carrot, shredded
2 tbsp spring onion, chopped
2 cup cabbage, shredded
1/4 tsp sugar
2 tsp soy sauce
1/2 tsp salt

1/2 tsp pepper, crushed

1 tsp corn flour

2 tbsp water

Oil for deep frying

Recipe:

1. To knead the dough: Take maida and sooji in a big bowl, add oil and salt into it. Add little lukewarm water at a time and knead soft dough. Keep the dough aside for 10-15 minutes so that it gets fermented.

1. How to make Stuffing for Noodles Spring Rolls: Take 1 tbsp oil in a pan and place it on flame for heating. When oil gets hot, add ginger paste, green chilly and sauté for while. Add green peas, cover them and sauté for 2 minutes. Also add capsicum, cabbage and sauté for 1-1.5 minutes. Add salt, black pepper, noodles, soya sauce and vinegar as well. Mix all ingredients really well. Stuffing is ready; take it out in a bowl.

1. How to make Wrappers for Noodles Spring Rolls: Make small balls of the dough. Take one ball, dust with dry maida and roll it into 5-6 inch diameter thin puri. Place it on other plate. Roll the other puri like wise. Now spread 1/2 tsp oil on this puri. Place the puri rolled earlier above this puri. Press gently and roll from corners into 8-10 inch diameter thin puri. Place the rolled puri on slightly heated tawa. Roast slightly from both sides and take off from flame. Two at one time are ready. Like wise prepare all papers.

1. How to stuff spring rolls: Stuffing and wrappers are ready. Make thick batter from 1 tbsp maida to stick rolls. Separate the wrappers and keeping the inner side on top, layer 2 tsp stuffing on it. Spread the stuffing evenly and thinly leaving space on the corners. Firstly fold the upper corner and now spread little amount of maida batter, fold and stick the sides as well. Roll it nicely. Stick the last corner too. Place the prepared roll on a plate. Like wise prepare all rolls.

1. Take some more oil in pan for deep frying the spring rolls. When oil gets medium hot; place 3-4 or as many spring rolls as possible in pan and fry on low-medium flame until they turn golden brown from all sides. Take out the fried spring rolls in a plate with absorbent paper. Like wise deep fry all spring rolls.

1. I fried some plain noodles also and sprinkled some chaat masala for extra crunch.

Your spring rolls are ready. Serve piping hot noodles spring rolls with green coriander chutney, tomato sauce or mayonnaise and enjoy eating.

Enjoy and keep showering your love.

MANGO ICECREAM

MANGO ICECREAM

This Mango Ice Cream will be an absolute hit this summer! All you’ll need is 3 ingredients and 10 minutes of prep time – let the freezer do the rest for you! This easy homemade ice cream is super creamy and sweet, with a delicious zing from the mango which will leave you wanting more. 

Ingredients:

2 cup heavy cream or whipping cream

3 Cup ripe mango puree and some mango chunks
1/2 Cup granulated white sugar

Recipe:

1. To prepare mango puree, dice the pulp of fresh mango into chunks. Blend it to a smooth puree along with sugar without using any water.
2. Whip the cream using a hand mixer or a whisk till soft peaks form.
3. Add mango puree in the whipped cream. Whisk using the hand blender or sptaula for 1 – 2 minutes or until well combined. Taste and if required add more sugar accordingly. I added some dry fruits to this mix (almonds, cashew and pistachios) which is totally optional.
4. Pour the ice cream into a freezer friendly container with a lid. Freeze for 5 – 6 hours or until set. 
5. Stand for 5 minutes to soften slightly, then scoop and serve!
6. Top it off with dry fruits and some cherries.

Scoop and serve your mango ice cream.

Enjoy and keep showering your love.

AAMRAS

AAMRAS

The word aamras means mango juice. Basically aamras is plain mango puree or pulp. Aamras is a sweet dish featuring in the cuisine of the Indian subcontinent and made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati. Sometimes ghee and milk are added to the pulp to enhance its flavour. Aamras is a summer delight in a bowl.

Ingredients:

2 large alphonso or 3 to 4 kesar mangoes
1/2 cup sugar
Water or milk as and if required

Recipe:

1. Rinse the alphonso mangoes. Then peel and chop them.
2. In a blender, add the chopped mango pieces and blend.
3. Stir very well. To thin down the aamras, you can add some sugar or some milk or water.
4. Pour in small bowls and chill in the refrigerator.
5. Serve aamras with puri. You can also serve with chapatis.

You could even add your choice of dry fruits to the aamras. If adding cashew-nuts, fry the cashew-nuts till golden brown and then mix it with the aam ras.

Enjoy and keep showering your love.

WHOLE WHEAT NO YEAST PIZZA

WHOLE WHEAT NO YEAST PIZZA

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes. Wholemeal Pizza Base is a healthier alternative to the basic pizza base as it packs in the goodness of whole wheat flour. This no-yeast pizza crust recipe is quick and easy to make without the long hours of letting the dough rise.

Ingredients:

For crust:

1+1/3 cups wheat flour

1 tsp baking powder

1/2 tsp salt

1/2 cup curd

1/4 cup milk

2 tsp oil

For topping:

2 tbsp pizza sauce

1/2 cup mozzarella cheese

1/4 cup cheddar cheese 

Recipe:

1. Mix flour, baking powder, and salt together in a bowl; stir in curd, milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times.
2. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes in a warm place.
3. Step 2 Roll dough into a 12-inch circle on a baking sheet.
4. Prick it with a fork.
5. Apply pizza sauce all over it and put cheese, even more; as much as you like. You can add any vegetable you like (onion, capsicum, sweet corns, mushrooms, paneer or anything) but I wanted to make this one only with the cheese.
6. Bake it at 180c for 20-25 minutes.

Your pizza is ready. Peace out and enjoy.

Enjoy and keep showering your love.

RAVIOLI

RAVIOLI

Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in with a sauce, they originated as a traditional food in Italian cuisine. Making homemade ravioli is easier than you might think, and so much tastier than any you can buy in a store. Plus you don't even need a pasta. This classic recipe is a great introduction to making your own pasta. Here's how to make homemade ravioli without a pasta maker or stand mixer attachments. This is a recipe of ravioli with spinach and ricotta cheese filling, in tomato cream sauce – meatless, Italian style pasta dish, with everything made completely from scratch!

Ingredients:

3 cups all purpose flour

Lukewarm water

5 tbsp oil

3 tsp Salt

Stuffing Ingredients:

3-4 cups fresh baby spinach

1 small ricotta cheese/ paneer

1/2 cup mozzarella cheese

2 cloves garlic

1 tsp Salt

1 tsp crushed black pepper

1 tsp oil

Sauce Ingredients:

8-10 medium juicy tomatoes

1 onion, chopped

1 tsp Salt

1 tsp black pepper

5 cloves garlic

1 tbsp oil

Recipe:

1. Make dough with flour, salt, oil, adding the water little by little and knead for a few minutes until the dough is soft, and not sticky. Wrap in cling wrap and allow to rest for about 30 minutes.
2. While the dough is resting, make the stuffing. Heat oil in a pan, add minced garlic, chopped spinach and cook till softened. Add salt. Turn the heat off, mix in the cheeses, and set aside to cool. 
3. To prepare the sauce heat the oil in a pan, add in garlic and saute without burning it, add the chopped tomatoes, salt and pepper and cook on low to medium heat for a few minutes. You may add basil and other herbs if you'd like. The sauce is good to go.
4. To make the pasta, use a wood board or a chopping board or a flat surface such as a countertop. Divide the dough into 10 pieces. Cover the rest while working with one. 
5. Roll out the piece of dough as thin as possible, into a circle. Trim using a pizza cutter to get a circle. Place a tablespoon or teaspoon of filling along the long side, leaving gaps in between evenly.
6. Fold over one half of the sheet over the side where the filling is, and press down around each of the filling, removing as much as air as possible and sealing on 3 sides. Using a fork, make indents along 3 or all sides of the pockets. Using a pizza cutter, cut off each of the ravioli pockets, and place on a plate dusted with flour.
7. Now we are ready to cook them. Or at this point you can freeze them for later.
8. Boil water with a bit of salt to cook the ravioli.
9. Drop in 3-4 pieces at a time when the water is boiling. The pasta will initially sink, and when cooked, will float up. Using a spider ladle, take them out. This is the easy part - only takes about 2 minutes per batch and is very quick. 

Your lovely ravioli is ready to be enjoyed!

Enjoy and keep showering your love.

FRIED RICE

FRIED RICE

This Chinese restaurant-style fried rice recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious. As the flavors of the veggies really come out very well in this Chinese fried rice recipe.

Ingredients:

For cooking rice:

1 cup rice or basmati rice

4-5 cups water

1/2 tsp salt or as required

2 to 3 drops of oil

Other ingredients:

1/4 cup each of finely chopped spring onion whites (scallions), carrots, french beans, cabbage, mushrooms, capsicum (bell peppers - green, red or yellow) or about 2 cups finely chopped vegetables of your choice

1/2 cup cubed paneer pieces, sautéed 

3 to 4 small sized garlic chopped

1/2 inch ginger finely chopped (optional)

3 tsp soy sauce or add as required

2 tsp chilli sauce

1 tsp vinegar

1/2 tsp black pepper powder
2 tbsp oil

2 tbsp chopped Coriander for garnish or adding towards the end

salt as required

Recipe:

Cooking rice:

1. Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
2. In a pot, bring to a gentle boil around 5 cups of water with salt and 2 to 3 drops of oil.
3. Add the soaked and drained rice to the hot water.
4. On a low to medium flame cook the rice without the lid.
5. When the rice becomes al dente or just cooked, remove the pot from fire and drain the rice.
6. You can also gently rinse the rice in water so that they stop cooking and don't stick to each other. Cover the rice and keep aside till the rice cools completely.

Making fried rice:

1. Heat oil in a wok or a pan. Add the garlic and saute for some seconds. No need to brown the garlic. At this stage, you can also add ginger, if you prefer.
2. Add the spring onions whites/scallions and saute for about 2 minutes.
3. Then add all the finely chopped veggies. Increase the flame to a medium or high and stir fry the veggies.
4. You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.
5. The veggies have to be stir-fried, till they are almost cooked and yet retain their crunchiness and crispiness. At this point, add the sautéed paneer cubes.
6. Add the soy sauce, chilli sauce salt and pepper. Stir quickly and add the rice. Stir fry for a few minutes till the sauce has coated the rice well. Keep a check when adding salt, as soy sauce already has salt in it.
7. Sprinkle the chopped coriander on top.

Serve the fried rice hot plain or with an indo chinese vegetable gravy.

Enjoy and keep showering your love.

PANCAKES

PANCAKES

A flat and thin, round-shaped cake recipe prepared mainly with plain flour, milk and butter. the recipe is prepared very similar to South Indian dosa recipe and is cooked by spreading the pancake batter on a frying pan. These pancakes are so soft and fluffy which is so easy to make. These pancakes are sandwiched together with some chocolate spread or Nutella. You can also drizzle some honey on the top of them.

Ingredients:
2 cup maida/refined flour
2 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

Pinch of salt

2 tbsp butter, melted

1+1/2cup milk

Butter for serving

Honey for serving

Recipe:

1. Start by taking a bowl, in a large mixing bowl take 2 cups maida. you can alternatively use wheat flour / atta for a healthy option.
2. Also add 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda and a pinch of salt.
3. Mix well combining all the dry ingredients well.
4. Further add 2 tbsp melted butter, 1 cup milk and combine well with the whisk.
5. To this, add 1/2 cup more milk and make smooth flowing consistency batter.
6. Heat a nonstick pan and grease with butter. pour a ladleful of prepared pancake batter. do not spread.
7. Simmer and cook for 2 minutes or until bubbles appear on the surface.
8. Flip over the pancakes and simmer for 1-2 minutes or until cooked through.
9. Finally serve eggless pancake with some butter and honey or maple syrup on top.

You can also spread Nutella in between two pancakes and enjoy the Nutella pancakes.

Enjoy and keep showering your love.

WHITE SAUCE SPAGHETTI

WHITE SAUCE SPAGHETTI

This pasta dish is so easy to make and can be made in less than 10 mins. The time it gets to cook the pasta is what you need to make the sauce. It is that easy. This White Sauce Pasta is cheesy and creamy, filled with veggies like peppers, broccoli, great way to make kids eat veggies! And is also good to pack in lunch boxes. You can use any veggies that you like in this pasta – sweet corn, carrots, even green peas. The day I made this pasta, I had peppers and broccoli at home and that’s what I used in the recipe.

Ingredients:

100 gems spaghetti 

2 tbsp Unsalted Butter 

2 tbsp All Purpose Flour/Maida 

1 cup Milk

Salt to taste

Pepper to taste

1/2 tsp Oregano

1/2 tsp Chilli Flakes

1/2 cup Cheese, grated

1 onion, sliced

1/2 a capsicum, sliced 

1/2 cup red and yellow bell peppers

1/2 cup boiled sweet corns

1/2 cup broccoli, tender

2 tbsp oil

2 cloves garlic, crushed

Recipe:

1. Start by cooking the pasta. Bring lots of salted water to a boil. Add in pasta and cook as per package directions. Drain and set aside.
2. When the pasta is cooking, let’s sauté our vegetables. Pour oil in a pan, add garlic and the onions, sauté for 2 minutes. Add in the bell peppers and capsicum along with the sweet corns. Sprinkle some salt and black pepper onto it. At last add in the broccoli.
3. Now lets start the sauce. Melt down butter in a pan. Add in all purpose flour and mix well. Stir for few mins till the raw smell leaves away.
4. Now add in milk and keep mixing. Cook this till it gets thick.
5. Now add in salt, chilli flakes, pepper and oregano. Mix well. 
6. Add in cheese and the sautéed vegetables and mix. 
7. Now toss pasta in the sauce and serve with a extra grating of cheese.

Your white sauce spaghetti is ready.

Enjoy and keep showering your love.

VEGETABLE LOADED PIZZA

PIZZA

A quick and simple pizza recipe with readymade base along with easy homemade pizza sauce. 

Ingredients:

2 Readymade Pizza Base

1/2 cup Bell peppers (green, yellow and red)

1 small Onion

5-6 mushrooms 

100 gm paneer

1 cup Amul Mozarella Cheese Grated

1/2 cup cheddar cheese 

Salt to taste

Pepper Powder to taste

1 tsp Oregano

1 tsp Red Chilli Flakes

1 tbsp Butter

For pizza sauce: https://madewithlovebyjb.blogspot.com/2020/05/pizza-pasta-sauce.html?m=1

Recipe:

1. First sauté the vegetables by adding oil/butter to a pan and bringing to medium heat. Once hot, add peppers and onion.
2. Season with salt, basil, oregano and garlic powder. Cook until tender and slightly charred. Add mushrooms and cook a few minutes longer. Set aside.
3. In a bowl add small cubed pieces of paneer and sprinkle some salt and red chilli powder to it.
4. Brush some olive oil on the pizza base. Spread the homemade pizza sauce (https://madewithlovebyjb.blogspot.com/2020/05/pizza-pasta-sauce.html?m=1) on the pizza.
5. Top with the veggies. Spread the grated cheese.
6. Bake in the oven for 15-20 minutes at 200c till the base becomes golden brown and the cheese on top melts and gets browned.

Serve veggie pizza hot.

Enjoy and keep showering your love.

TANDOORI MOMOS

TANDOORI MOMOS

This is a lipsmackingly delicious momos recipe made with a tandoori marination. Super delicious and my all time favourite momos recipes. Serve it hot with some spicy chilli chutney and mayonnaise and you are in heaven. Taste amazing that you have to try it for sure. This is a tandoori style momos with a tandoori marination which are pan fried or made in air fryer. So easy and so delicious.

Ingredients - 

10 momos (recipe in my other blog)

4 tbsp curd

1tsp chilli powder

1 tsp Kashmiri Chilli Powder

1 tsp Cumin Powder

1 tsp Garam Masala Powder

1/2 tsp Pepper Powder

1/4 tsp Turmeric Powder

Salt to taste

2 tsp Lemon Juice

2 tbsp Oil

1 tsp Chaat Masala 

Onions as needed

Recipe:

1. Take momos and deep fry lightly. Drain and set aside.
2. Take all other ingredients in a bowl except oil, chat masala and onions. Mix well.
3. Add momos and mix well.
4. Preheat the air fryer for 4-5 minutes. Add the momos and sprinkle little bit of oil into this. Air fry the momos for about 15 minutes or till they are charred. You can also pan fry them by heating oil in a pan, and pan frying the momos till they’re charred.
5. Serve with a sprinkling of chat masala and onions.
6. Serve hot.

Serve with home made momos red chutney and mayonnaise.

Enjoy and keep showering your love.

ALOO CHAAT

ALOO CHAAT

Aloo chaat is a simple snack made with potatoes and chaat chutneys. This sweet spicy and sour tangy aloo chaat is also a popular street food which is made by deep frying the potatoes.

Ingredients:

For frying potatoes:
2 large or 3 medium potatoes

Oil for frying

Other ingredients:

1/4 tsp black pepper powder

1/2 tsp Kashmiri red chili powder

1/2 tsp roasted cumin powder

1/2 tsp dry mango powder (amchur powder)

1/2 tsp chaat masala powder

Salt as per taste

2 tbsp finely chopped coriander leaves

1 tbsp sweet tamarind chutney

1 tbsp green chutney

2 tsp lemon juice

Recipe:

Frying potatoes:

1. Rinse potatoes and then peel them. Chop the potatoes in small bite sized cubes.
2. Heat oil in a frying pan or kadai. Keep the flame to medium. Add the potato cubes to fry.
3. When one side become light golden, turn over and fry the second side. Keep on turning the potatoes as required for even frying.
4. Fry till the potatoes turn crisp and golden. Make sure to fry well so that the potato cubes are not raw or half cooked from the center.
5. Remove with a spoon. Place the fried potatoes on kitchen paper towels.

Making aloo chaat:

1. When the potatoes are still hot, take them in a mixing bowl.
   Add all the spice powders mentioned above. You can adjust spice powders as per your requirements.
2. Also add black salt or white salt as per taste. 
3. Add 2 tablespoons finely chopped coriander leaves. 
4. Toss and mix well.
5. Then sweet tamarind chutney and green chutney.
6. Add 1 to 2 teaspoons lemon juice or add as per taste.
7. Toss and mix everything very well, so that the chutney, spice powders and lemon juice is evenly coated on the fried potatoes.
8. Place the aloo chaat in a serving bowl.

Serve aloo chaat as an evening snack or a starter snack. 

Enjoy and keep showering your love.

TAMARIND CHUTNEY

TAMARIND CHUTNEY

Tamarind chutney is also known as saunth chutney or sonth chutney or imli ki meethi chutney in north India. This sweet tamarind chutney is spiced with dry ginger powder. Dry ginger or dry ginger powder is also called as Saunthor Sooth in hindi. hence the name of this chutney.

Ingredients:

1/2 cup tamarind

3-4 tbsp jaggery

1 tsp dry ginger powder/saints powder

1 tsp red chilly powder

1/2 tsp freshly roasted cumin powder

Black salt

2 cups water

Recipe:

1. Remove the seeds and soak tamarind in 1 cup of hot water. After sometime squeeze all the imli and form a thick pulp of it .
2. In a pan, add 1 cup of water and tamarind pulp, cook for sometime.
3. To this, add salt, red chilly powder, dry ginger powder, cumin powder and jaggery.
4. Cook for 4- 7 minutes, adjust salt and jaggery if needed.
5. Once the chutney gets cool, blend the mixture in a food processor to smooth paste. ( add 1/4 cup water or less if needed ) 
6. Strain Imli Chutney/Tamarind/Meethi chutney through a strainer.

Enjoy and keep showering your love.