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.