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.

SOYA CHUNKS

SOYA CHUNKS POPS

Soya chunks are a crispy and protein-rich snack. Soya Chunks Recipe is an easy cutlet recipe using soya chunks or meal maker and is an easy evening snack. The Nuggets are super crispy on the outside but soft inside. It is also a very simple and quick dish. This can go as a starter or as a side to your rice too. Do try this out.

Ingredients:

1+1/2 cup soya chunks

1 tsp chilli powder

1/2 tsp black pepper powder 

1/2 tsp Ginger Paste

1 tsp Garlic Paste

2 tbsp corn flour

Salt to taste

2 tbsp oil

1 tsp chaat masala

Juice from 1/2 lemon

Recipe:

1. Boil water with salt and add soya chunks. Leave it for 10 mins.
2. Drain the water and squeeze the extra water from it by squeezing it.
3. In a bowl add ginger paste, garlic paste, red chillies powder, black pepper powder, corn flour mix well.
4. Add water little by little and make a smooth and consistent semi soild mixture.
5. Add the soya chunks into the mixture and mix well so that the soya gets coated nicely. Keep it aside for 30 minutes.
6. In a pan heat oil. Add soya chunks in oil and deep fry them until golden brown.
7. Once done take it out in a tissue paper.
8. Sprinkle some chaat masala and lemon juice. Mix thoroughly.

So the easy soyachunks pop recipe is ready to serve.

Enjoy and keep showering your love.

VADA PAV

VADA PAV

Vada pav is the most common man’s food in Mumbai and is a popular street food snack across whole maharashtra. You will find shops selling vada pav all over Mumbai and even outside schools and colleges. It easy to make and serve. Vada pav basically has Batata vada is sandwiched between two slices of a pav, along with sweet chutney, green chutney and dry garlic chutney.

Ingredients:

For Batata Vada 

2 medium to large sized potatoes
6 to 7 garlic and 1 to 2 green chillies, crushed to a paste in a mortar-pestle

1/2 tsp mustard seeds

A pinch of asafoetida (hing)

1/8 tsp turmeric powder

7 to 8 curry leaves
1 tbsp chopped coriander leaves (cilantro leaves)
Salt  as required

For Batter
1 cup gram flour (besan)
A pinch of asafoetida (hing)
1/8 tsp turmeric powder
1 pinch of baking soda, optional
1/2 cup water or as required
Salt as required

For dry garlic chutney
12 cloves Garlic
1/4 cup Peanuts

1/2 cup  Desiccated Coconut
1+1/2 tbsp Kashmiri red chili powder adjust to taste
1 tsp Salt adjsut to taste

Recipe:

Preparing Batata Vada For Vada Pav

1. Boil 2 large potatoes, till they are completely cooked. Peel and then mash them in a bowl.
2. Heat 2 to 3 tsp oil in a small pan. Add 1/2 tsp mustard seeds and crackle them. Then add 7 to 8 curry leaves and asafoetida. Stir and saute for about 5 seconds.
3. Then add garlic and green chilli paste. Add 1/8 tsp turmeric powder. Stir till the raw aroma of garlic goes away.
4. Pour this tempering in the mashed potatoes.
5. Add 1 to 2 tbsp chopped coriander leaves. Also add salt.
6. Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and keep aside.
7. In another bowl, make a smooth batter from 1 cup of besan/gram flour, 1/8 tsp turmeric powder, a pinch of asafoetida, a pinch of baking soda (optional), salt and 1/2 cup water. The batter should not be too thick or thin. (If the batter becomes thin, add 1 or 2 tbsp of gram flour. If the batter becomes thick, then add 1 or 2 tbsp water). Keep aside.

For dry garlic chutney

1. Heat a pan on medium low flame. Add the garlic cloves and roast them for a minute.
2. You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside on a plate.
3. Then dry roast the coconut in the same pan till it becomes light brown in color and keep it aside.
4. In the same manner, dry roast both the peanuts and sesame seeds separately and keep aside.
5. Let the roasted ingredients cool and then add them all in a food processor jar.
6. Add kashmiri red chilli powder and salt to the jar.
7. Grind them to a coarse powder.

Frying Batata Vada

1. In a kadai or pan, heat oil for deep frying.
2. Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
3. Gently drop these batter coated potato balls in medium hot oil.
4. Deep fry these batata vadas till golden evenly.
5. Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.
6. When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.

Assembling Vada Pav

1. Slice the pav without breaking it into two parts and keep aside.
2. Spread the green chutney (recipe in another blog) on the sliced pav.
3. Sprinkle the dry garlic chutney.
4. Place the hot batata vada sandwiched in the bread slices.

Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried green chillies and both the chutney along with it.

Enjoy and keep showering your love.

SUBWAY SANDWICH

SUBWAY SANDWICH

Veg sub sandwich recipe is famously known as veggie delight in Subway restaurants. 

Ingredients:

2, foot long loaf of bread (I used multigrain bread, because why not ?)

As needed Lettuce, cleaned 

1 small onion, chopped into thin slices 

1 capsicum, sliced

1 small cucumber, chopped into thin slices

1 medium-sized tomato, chopped into slices 

2 aloo tikkis (I used ready to made McCain’s tikki)

100 gm paneer

Slices processed cheese, as needed, each cut into 2 triangles 

As needed Mint Mayonnaise 

As needed Mustard Sauce 

As needed Sweet Chilli sauce

As needed Tomato Ketchup 

As needed garlic mayonnaise 

As needed Tandoori mayonnaise

Recipe:

1. Lay the footlong loaf on a chopping board, and cut it into two equal parts. 
2. Slice each half horizontally, through the centre. Open up each half. 
3. Make a bed of lettuce on the bottom half of the bread.
4. Onto it put to grilled tikkis.
5. Spread the chopped onion, tomato, cucumber and capsicum evenly over the lettuce. 
6. Add a generous quantity of Sweet Chilli Sauce, Mint Mayonnaise and Mustard Sauce, garlic mayonnaise, Tandoori mayonnaise as well as Tomato Ketchup over the veggies. 
7. Arrange the slices of cheese along the top half of the bread. Close the sandwiches, and serve immediately.

In similar way, we can prepare paneer subway sandwich by sautéing the marinated paneer in the following way:

For marination:

2 tablespoons Mustard Oil

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

1/4 cup Thick Curds or Greek Yogurt

1 tsp Kashmiri red chilli powder

1/2 tsp Coriander Powder

1/2 tsp chaat Masala 

1/4 tsp Garam masala

1/2 tsp Kasoori methi

Salt to taste

1. Mix all the ingredients under marinade into a bowl and add paneer to it. Toss the paneer in the marinade till the cubes are coated well. Cover and set aside for at least half an hour or up to two hours.
2. Cook it in a pan for 5-7 minutes till it gets roasted.

Use this paneer instead of aloo tikkis to make paneer subways sandwich 

Enjoy and keep showering your love.

TANDOORI AND MALAI CHAAP WITH RUMALI ROTI AND SIRKA PYAAZ

MALAI AND TANDOORI CHAAP WITH RUMALI ROTI AND SIRKA PYAAZ

Tandoori Soya Chaap is a delicious vegetarian snack which can be easily made at home. It is a delicious North Indian starter. Tandoori Soya Chaap is lip-smacking delicious.

Soya Malai chaap is a rich North Indian style creamy dish, made with soya chaap. It is cooked with creamy and mildly spicy flavorful gravy which is made with rich malai.

Rumali Roti is an exotic thin indian flatbread recipe made with plain flour or maida atta. The recipe is mainly known for its handkerchief like texture and hence the name of the recipe.

Restaurant Style Vinegar Onion or Sirke Wale Pyaaz makes for a great accompaniment for any North Indian style meal and is super easy to make at home.

For tandoori Chaap:

Ingredients:

3 Soya Chaap

2 tbsp Curd

1 tbsp Cream

1 tbsp Butter

2 tbsp Green coriander (finely chopped)

1 tbsp Chickpea flour

1/2 tsp Red chilli powder

1/2 tsp Coriander powder

1/2 tsp Chaat Masala

1/4 tsp Turmeric powder

1/4 tsp Garam Masala

1/4 tsp Black pepper

1/4 tsp Black salt

Salt as per taste

Recipe for Tandoori Chaap:

1. Take pre boiled and cooked Soya Chaap. Remove their stick. Chop each of them into small sized pieces.
2. Take curd in a bowl. Whisk the curd well and add cream to it. Add butter, roasted chickpea flour, red chilli powder to it and mix well.
3. Add coriander powder, Chaat Masala, turmeric powder, Garam Masala, freshly crushed black pepper, dry fenugreek leaves, black salt, salt to it.
4. Add the Soya Chaap pieces in the marinate and mix well.Keep it aside to set for half an hour. The Chaap is ready to be cooked after half an hour.
5. Place it over the flame and cook while rotating it until it has dark spots. Coat it with some butter and again cook it likewise.

Our Tandoori Chaap is ready.

For Malai Chaap:

Ingredients:

2 tbsp oil

3 soya chaap

1+1/2 cups dahi/yogurt, whisked to make smooth

1 cup malai/fresh dairy cream, whisked by hand until smooth

1 tsp ginger paste

1 tbsp garlic paste

1 tsp hara dhania, finely chopped

1 tsp salt

1 tsp coriander powder

1 tsp garam masala

1/2 tsp black pepper powder

A little coriander, chopped, for garnishing

Recipe for Malai Chaap:

1. Soak the soya chaap in water overnight. In the morning, boil it for 5–7 minutes then wash it well under running water and finally squeeze out the water.
2. Pull out the soya sticks and chop each chaap into 4-5 pieces. Set aside.
3. In a bowl, add the dahi and only half of the fresh cream. Whisk until they combine well.
4. Add the soya chaap pieces and mix well, until it they coated all over with the marinate. Cover and marinate for 30 minutes.
5. Heat oil in a pan on medium heat. Add the soya chaap pieces. Mix well and cover with a lid. Cook until the gravy thickens, stirring in between.
6. Roast the soya chaap until it is a light golden color.
7. Add the remaining fresh cream and stir cook for a minute.
8. Remove to a serving dish. Garnish with a little bit of chopped cilantro.

Our Malai Chaap is ready.

For Rumali Roti:

Ingredients:
2 cup maida / plain flour
1/4 cup wheat flour / atta

1 tsp salt
2 tbsp oil
1 cup milk, or as required

Recipe for rumali roti:

1. In a large bowl take maida, wheat flour and salt. Mix well making sure everything is well combined.
2. Now add milk and mix well and start to knead adding milk as required.
3. Form a sticky dough, adding milk as required.
4. To this add 2 tbsp oil and continue to knead for 5 minutes.
5. Knead to a smooth and non-sticky dough.
6. Grease the dough and rest for a few hours.
7. After a few hours, knead the dough again. Pinch a ball sized dough, dust with maida and roll gently.
8. Roll as thin as possible, dusting maida to prevent from sticking.
9. Now heat the kadai or a tawa in high flame for 2 minutes.
10. Sprinkle some saltwater (it helps to make a non-stick coating).
11. Take the rolled roti and stretch gently.
12. Make sure the roti turns translucent that is very thin.
13. Place over the hot kadai. And cook until the bubbles start to appear.
14. Flip over and press cooking on all the sides.

Fold rumali roti and enjoy immediately.

For Sirka pyaaz:

Ingredients:

1 cup sliced red onions

2 tbsp white vinegar

2 tbsp lemon juice

1/2 cup water

1 teaspoon salt

1 teaspoon sugar

Recipe for sirka pyaaz:

1. In a pan, warm the water, add the salt and sugar and mix until dissolved. Remove from heat.
2. Add the vinegar and mix well.
3. In a glass jar add the onions
4. Top with the warm vinegar water.
5. Cover the jar and keep it for around 30 minutes to an hour.
6. Use the onions after 1 hour.

Your Sirka pyaaz are ready to use.

These Tandoori and Malai Chaaps, rumali roti and sirka pyaaz are a great combination of food. You can also enjoy this with green chutney which is in my another blog.

Enjoy and keep showering your love.