MATAR KULCHA

 MATAR KULCHA

Matar kulcha is one of the popular street food of north India specially in Delhi and amritsar. You might see many street vendors selling matar kulcha in roads or even outside schools and colleges. They serve the matar in large brass pots. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it, there is absolutely no way you would want to stop. This roadside chole kulche is everything you have always wanted in your favourite chaat.

Ingredients:

For The Matar

1+1/4 cups dried white peas

3 to 4 cups water for pressure cooking the dried white peas.

1 tbsp oil

1/2 tsp cumin seeds

1 tsp chaat masala
1/2 tsp roasted cumin powder
1/2 tsp dry mango powder
1/4 tsp red chili powder
1/4 tsp garam masala powder

Toppings For Matar Kulcha
1 small onion,finely chopped

1 medium sized tomato,finely chopped

1 green chilli, slit or chopped

½ inch ginger, julienned or finely chopped
1 lemon, quartered

Some coriander leaves (optional)

Recipe:

Cooking Safed Matar (Dried White Peas)

1. Soak the matar or dried white peas overnight or for 7-8 hours.
2. Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
3. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
4. Mash the matar slightly with a wooden spoon.
5. The soaked matar can also be cooked in a pan, but they will take a lot of time.

Making Matar Curry

1. In a pan, heat oil. on a low flame, first brown the cumin seeds.
   Remove the pan from fire.
2. Then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
3. Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
4. Switch on the fire and heat through the matar for 3-4 mins.
5. Now add the prepared jaljeera chutney and stir.
6. If the matar mixture looks dry, add some water.
7. Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
8. Check the seasoning and add more black salt if required.
9. You can make this and keep it aside till you prepare the kulchas. when serving reheat the matar curry.
   Serve matar kulcha in bowls or plates. Top with onions, tomato, ginger and chilies. Squeeze some lemon juice on top and mix lightly.

Garnish with coriander leaves and serve with matar kulcha.

Enjoy and keep showering your love.

EGGLESS BANANA BREAD

 BANANA BREAD

Banana bread is an all-time favorite and I often make this quick bread with overripe bananas. It is basically a type of bread prepared with mashed bananas, and maida/plain flour. The texture of the bread is very similar to eggless banana cake as it would be moist, sweet and fluffy and is typically served for breakfast.

Ingredients:

4 medium sized ripe bananas or over ripe bananas

1+1/2 cups whole wheat flour

1/2 cup coconut oil or sunflower oil or any vegetable oil 

1/2 cup brown sugar

1/2 tsp cinnamon powder – optional

1.5 tsp baking powder

1/2 tsp baking soda
1 pinch salt

Recipe:

1. Take sliced bananas and sugar in a mixing bowl.
2. Mash the bananas well. Now add the oil, vanilla, cinnamon powder, to the banana and mix well.
3. Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
4. Fold the sieved flour really well.
5. Pour the bread mixture into the greased loaf pan.
6. Bake at 220 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
7. The timing varies from oven to oven. depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here.
8. The benchmark is that a tooth pick inserted in the bread should come out clean.
9. When the bread cools down, remove the banana bread from the pan.
10. Slice and serve banana bread warm.

The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge. Warm the banana bread before serving.

Enjoy and keep showering your love.

CHOCOLATE PIE

 CHOCOLATE PIE

A classic creamy chocolate pie, made completely from scratch!  This recipe is a deliciously simple staple for every home baker, served over a simple homemade pie crust and topped with from-scratch whipped cream! It's a classic recipe perfect for the holidays or an anytime treat!

Have you ever wanted to make a chocolate pie? Well, you should! They might be the most indulgent dessert ever AND they’re super-easy to make…if you weren’t already sold at “chocolate.” 

Ingredients

For tart crust:

1 pack digestive biscuits 

1/2 cup + 2 tablespoons butter, melted

For filling:

1+ 1/3 cup dark chocolate

1 tbsp granulated sugar

2/3 cup cream

3 tbsp butter

Recipe:

1. First, put digestive biscuits in a food processer and finely crush them. Transfer the cookie crumbs into a bowl and pour in the melted butter. And add the mixture in the tart mould and press down firmly to make a tart crust. Then store in the refrigerator.
2. Add dark chocolate in a heat-proof bowl. And pour whipping cream in a thick-bottomed sauce pan and add in butter and granulated sugar. And over medium heat, melt the butter and bring the mixture into a boil. When big bubbles start to appear, remove the pan from the heat and immediately pour the cream mixture into the chocolate chips. Then cover the bowl with a plate. Let stand for 5 minutes. The chocolate will melt during the time. And stir the mixture until silky and homogenous.
3. Fill the chocolate mixture into the now-chilled tart crust. And let cool in the refrigerator until set. Remove the tart from the pan.
4. Put roasted almonds on the pie and serve.

Keep refrigerated before serving.

Enjoy and keep showering your love.

PYAAZ KACHORI

 PYAAZ KACHORI

A crisp and flaky deep-fried snack recipe made with plain flour and onion stuffing. khasta kachori is famous across india and is made with myriad stuffing including peas, moong daal and potatoes but this recipe of kachori is made with an easy and simple stuffing of spiced onions. Pyaaz ki Kachori is a kind of Rajasthani snack, a fried pastry filled with a spicy onion filling. This glorious delicacy is not to be missed. It is one of the most famous spicy snacks from Jaipur and vicinity.

Ingredients:

3 Onions , finely chopped

1-1/2 cup All Purpose Flour

1/2 cup Whole Wheat Flour

1 tsp Cumin seeds

1/2 tsp Fennel seeds, coarsely crushed

1 tbsp Kasuri Methi

1/4 tsp Asafoetida

1 tsp Garam masala powder

1 tsp Coriander Powder

1 tsp Red Chilli powder

1/2 tsp Amchur

2 tsp Ginger garlic paste

1 tsp Whole Black Peppercorns, crushed coarsely

1 pinch Baking soda

2 tbsp Oil

Vegetable Oil, for frying

Salt, to taste

2 sprig Coriander Leaves, finely chopped

Recipe:

1. To begin making the Pyaaz Ki Kachori recipe, heat a pan with 2 tablespoons of oil. Once the oil is hot,  add asafoetida and saute it for a few seconds.
2. Add cumin seeds and saute till brown. Next, add ginger paste, garlic paste, red chilli powder, onions and saute till the onion turn slightly brown and translucent.
3. Once the onion turns brown, add amchur powder, coarsely crushed fennel seeds, coriander powder, crushed black peppercorns, garam masala and mix well.
4. Lastly, add kasuri methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing. The filling of kachori is ready.
5. The next step is to make the dough. Sieve maida and baking soda into a bowl. Make a well in the center and add sizzling hot oil and salt. Mix well with a spoon.
6. Now add sufficient water and knead the dough. Cover the dough with a clean kitchen towel for about 20 minutes.
7. Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers.
8. Place some of the onion filling in the center and gather all the edges and seal. Flatten the kachoris with your hands and make all the kachoris in the same way.
9. Next, we will fry these Kachoris. Heat the required amount of  oil in a heavy bottomed pan and once the oil is hot, add the kachoris one by one. Fry them from both the sides till it turn golden and crispy.
10. Once done, take them out on an absorbent paper.

Serve this crispy and mouth watering Pyaaz Ki Kachori with Dhaniya pudhina chutney and Date and tamarind chutney for your evening snacks or tea party snacks. You can also serve it as an appetizer for potluck or as a starter for your dinner parties.

Enjoy and keep showering your love.

NUTELLA FILLED COOKIES

 NUTELLA FILLED COOKIE

Nutella Stuffed Chocolate Chip Cookies are melt in mouth cookies which are crispy on the outside, soft and gooey inside filled with nutella plus additional hint of salt in every single bite which will totally make you go crazy over these cookies. Cookies are not only easy to make but tastes delicious too.

Ingredients

1/2 cup Melted Butter

1/2 cup Brown sugar

1 tbsp White sugar

1 tsp Vanilla extract

2 tbsp milk (more if required, we add 1 tbsp at a time)

1/2 tsp Baking soda

1/4 tsp Salt

1+1/4 cup All purpose flour

1 cup Semi sweet chocolate chips

6 to 8 tbsp Hazelnut Nutella Spread, chilled in refrigerator

Recipe:

1. Start with scooping 1 tsp of Nutella on a butter paper and spreading it well. Put it into the freezer until we are ready to use them (Put as as many as tsp as you’d want to bake your cookies).
2. Now, in a mixing bowl, add salt, brown and white sugar. Give it a mix.
3. Add butter and whisk it. To this add 2 tbsp milk and vanilla essence. Mix everything.
4. To this mixture, sieve maida and baking soda.
5. Add chocolate chunks to it and incorporate everything in.
6. Make it into a dough.
7. Keep it in the freezer for around 30 minutes.
8. Preheat the oven to 220C.
9. Take about 1 1/2 to 2 tbsp of dough and shape them into ball. Flatten it into the palm of your hand.
10. Now add frozen nutella in the middle and fold the dough around it. Now re-roll it again into ball. This need not be perfect ball.
11. Place the dough balls on baking sheet lined with parchment paper 2 inches apart and very gently press them.
12. Bake for 10 to 12 minutes or till the edges of cookie becomes golden brown. The time may vary depending on the oven and the thickness of your cookies.
13. Take them out of the oven. The cookies may look undone but they will continue to cook as they are out of the oven.
14. Let it continue to cool for 2 to 5 minutes before transferring it to cooling rack.

Nutella Filled Chocolate Chip Cookies are ready. Serve and enjoy.

Enjoy and keep showering your love.

MANGO FROOTI

MANGO FROOTI

An easy and refreshing summer drink beverage made with raw and ripe mangoes. It is a popular mango drink typically sold in a confectionery store, but it can also be easily made at home with desired mango fruit. It easily lasts for a week and hence can be made well ahead in advance and served for breakfast or an evening drink.

Ingredients:

2 cup ripened mango, chopped

1/2 cup raw mango, chopped

1/2 cup sugar (add more if your mangoes are sour)
6 cups water

Recipe:

1. Firstly, in a large kadai take 2 cup ripened mango, 1/2 cup raw mango and 1/2 cup sugar.
2. To this, add 2 cup water and stir well.
3. Cover and bring it to a boil for 10 minutes or until mangoes soften.
4. Drain off the mango and blend to smooth paste.
5. Sieve the pulp in a large mixing bowl making sure there is no residue.
6. Add 4 cup water and mix adjusting the consistency as required.

Finally, refrigerate the mango frotti and enjoy chilled for a week.

Enjoy and keep showering your love.

CINNAMON ROLLS

 CINNAMON ROLLS

Cinnamon roll is a sweet roll served commonly in Northern Europe and North America. These easy cinnamon rolls are perfect for yeast beginners. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. They have a wonderfully soft and tender crumb and are filled with a mixture of ground cinnamon, brown sugar, and butter. Although you may be able to buy these gorgeous yeast buns, nothing compares to the smiles you get when your family wakes up to the lovely smell of these baking in the oven. 

Ingredients:

1 cup + 1 tbsp milk

1 tbsp raw or regular sugar

2 tsp instant yeast

3 cups plain flour

1/4th tsp salt

3 tbsp butter, melted

For the filling:

1/4 cup brown sugar

1/4 cup regular sugar

1 tbsp cinnamon powder

1/4 cup butter

For the glaze:

2 tbsp butter (soft)

1 cup icing or confectioner’s sugar

1/2 tsp vanilla extract

1 to 2 tbsp hot water/milk

Recipe:

1. In a small saucepan add the sugar into the milk and heat until the sugar melts. After the temperature is lukewarm sprinkle the yeast over the milk and allow to rest for about 10 minutes or until the yeast starts to froth and bubble on top of the bowl.
2. In a large bowl, put in the flour and salt and mix well. Add in the melted butter and the milk mixture and mix until the dough comes together.
3. *If kneading the dough by hand, transfer the dough onto a clean platform and knead for about 8 minutes using the heel of your palm to stretch and massage the dough.
4. After the dough is kneaded, place the dough in a large bowl keeping in mind that it will double in size, smear the dough with a flavourless oil or melted butter and allow it to rest for an hour or two until the dough doubles in size.
5. After the dough is double in size, punch the dough with your fist and knock out all the air trapped inside the dough.
6. Transfer the dough onto a clean counter top, sprinkle with flour and spread the dough with your hands or with the help of a rolling pin into a rectangle.
7. The filling: In a bowl, mix in both the sugars and the cinnamon powder together until well combined.
8. Spread the butter over the rectangle, leaving a little space on the sides. Sprinkle the cinnamon sugar all over and spread evenly.
9. Carefully roll the dough from one end to the other making a nice roll. Towards the end, seal the edges with a little water and pinch the dough together until well sealed.
10. With the help of a knife make a light mark in the centre of the roll. Then mark again in the centre and go on dividing equally until you get 10 rolls. Cut the rolls.
11. Place the rolls in a tray or pan and allow to rest for about 30 minutes until the dough rises again.
12. Brush the top of the rolls with melted butter and bake in a oven at 220C for 25 to 30 minutes or until golden brown on top.
13. After the rolls are out of the oven transfer them onto a cooling rack.
14. The glaze: In a bowl put in the soft butter and mix in the sugar and vanilla extract. Mix in a tbsp of hot water/milk and add a little more until you get a thick pouring consistency.

Spoon the glaze over warm or cool rolls.

Enjoy and keep showering your love.