Vermicelli Pulao / Semiya Pulao

Vermicelli Pulao

Preparation time- 10 minutes
Cooking time- 15 minutes
Serves- 3


INGREDIENTS

• Roasted vermicelli / semiya- 1.5 cup
• 1 medium sized onion- finely chopped
• 7-8 curry leaves
• Mustard seeds- 1/2 tsp
• cumin- 1/2 tsp
• 1 carrot- grated
• 2 medium sized boiled potato- cut it into small cubes
• Green chilli-1, finely chopped
• a pinch of asafoetida / hing
• Oil- 2tbsp
• Water- 1 cup
• Salt as per taste

METHOD

1. Heat oil in a nonstick kadhai.
2. Add mustard and let them pop in oil. Add cumin and fry them until they get browned.
3. Add onion and saute till they become translucent. Now add curry leaves, green chilli and saute it.
4. Add asafoetida and stir for few minutes.
5. Add potato, carrot and mix it well. Cook for 5 minutes.
6. Now add roasted vermicelli and mix well.
7. Add water, salt and let the mixture come to a boil. Lower the flame and cook the vermicelli till they become soft and all the water is absorbed. Keep on stirring in between.
8. Garnish with some coriander leaves and serve.

Kadhai Paneer

Kadhai Paneer

Preparation time: 15 minutes
Cooking time: 20 minutes

INGREDIENTS:-

• Paneer- 250 gms
• 2 medium capsicum- finely chopped
• 3 medium tomatoes- finely chopped
• 2 medium onions- finely chopped
• Coriander seeds- 2tbsp
• Dry red chilli- 2
• Green cardamom- 1
• Ginger-garlic paste- 1tbsp
• Red chilli powder- 1/2 tsp
• Tomato puree- 2 tbsp
• Oil- 3tbsp
• Fresh Cream- 2 tbsp
• Water- 1/3 cup
• Salt to taste

METHOD:-

1. Dry roast coriander seeds, red chilli and green cardamom over low flame for 1 minute. Take it in a grinder and grind it until smooth powder. Keep it aside.
2. Take a nonstick kadhai. Heat oil over medium flame. Add chopped onion and saute until it turns translucent.
3. Add ginger-garlic paste, red chilli powder and saute foe 2-3 minutes.
4. Now add chopped tomatoes and mix well. Cook for around 4-5 minutes till oil starts to separate. Add crushed powder (prepared in step-1). Mix well and cook for 2 minutes.
5. Add tomato puree and cook.
6. Now add capsicum and salt and cook for 5 minutes. Add water and cook for another 3 minutes
7. Add paneer cubes.Mix and cook for 3-4 minutes. Now add fresh cream.
8. Mix well. Transfer it in a serving bowl and serve hot.

Wheat Flour / Atta Chakli

Wheat flour Chakli

Preparation time:- 30 minutes
Cooking time- 2 to 3 minutes
Yields- 15 to 20 small chakli

INGREDIENTS:-

1. Wheat flour / Atta- 1 cup
2. Cumin seed- 1 tsp
3. Red chilli powder- 1 tbsp
4. Salt as per taste
5. Hing / Asafoetida- 1/2 tsp
6. Oil- 1 tbsp + for deep frying
7. Water- 1/2 cup (adjust as per need)

HOW TO PROCEED:-

• Take a colander and line it with a clean cloth. Put wheat flour into it. Tie it up and place it over a pot with water and cover it. Steam this for around 15 minutes.
• After 15 minutes, remove it from heat and open it. Flour should be dry and should have small lumps. Allow it to cool. Now break the lumps and sieve it.
• Take a bowl. Add the sifted flour. Add salt, cumin seed, chilli powder, hing and mix well.
• Add in water and mix to form a dough. Now heat 1 tbsp of oil and pour the hot oil over the flour mixture. Mix well to form into a soft dough.
• Now add a portion of dough in a chakli press and press it to form Chaklis.
• Heat oil for frying. Drop in oil and fry .
• Drain in a tissue paper and allow it to cool, as it cools it will turn crispy.
• Serve

Besan ka laddu

Besan ka laddu

Preparation time:- 10 minutes + 15 minutes for shaping laddus
Cooking time:- 15 minutes
Cooling time:- 20 minutes
Yield: 25 to 27 laddus


INGREDIENTS-

• Besan / Gram flour- 1 and 1/2 cup
• Sooji / Rawa- 3 tbsp
• Powdered sugar- 3/4 cup
• Melted ghee- 1/2 cup
• Chopped Dry Fruits- 1/2 cup
• Cardamom powder- 1 tsp

METHOD-

1. Take a heavy bottom kadhai. Add besan, ghee, sooji and mix well.
2. Put it on a medium heat and start roasting for 15 minutes till they turn golden and smell toasted.
3. Remove it in a bowl and leave to cool down.
4. After cooling, add sugar, cardamom powder, dry fruits and mix it well.
5. Shape them into balls and keep them aside.
6. Serve

Microwave Eggless Chocolate Cookies- in just 1 minute

Microwave Cookie

I love baking in microwave, because its so easy to make and takes less time. I have tried baking cakes in microwave, so this time I decided to try out cookies in microwave. I made eggless chocolate cookies. Please try this and let me know how it turns out for you....

INGREDIENTS:

• Maida / All purpose flour- 4 tbsp
• Castor sugar- 3 tbsp
• Cocoa powder- 2 tbsp
• Milk- 3 tbsp
• Oil- 1 tbsp

METHOD: 

1. In a mixing bowl take all the ingredients and mix well to form a dough.
2. Divide this into small portions.
3. Take a microwave safe bowl or cup. Grease it lightly with some oil.
4. Place one small portion of dough in a bowl/cup and press it lightly and flatten it.Place almond over it and press lightly.
5. Now microwave them for a minute. Remove it, let it cool for a minute and invert it on a plate.

Microwave Eggless Black Forest Cake

Some of my friends asked me to post microwave cake recipe. The first thing came into my mind is to make a Black Forest cake in microwave, because it is one of the cake which take lots of time. So I wanted to make a quick version of it.
     The result was amazing. the cake turned out juicy and moist. It tasted so yummmmyyy...
So try this out and let me know how it turns out...

Black Forest Cake

Preparation time: 25 minutes
Baking time: 5 minutes
Setting time: 2 hours
Serving: 5 to 6 slices

INGREDIENTS:-

• Maida/All purpose flour- 3/4 cup
• Castor sugar- 1/2 cup
• Milk- 1/2 cup
• Baking powder- 1/4 tsp
• Baking soda- 1/4 tsp
• Cocoa powder- 2 tbsp
• Oil- 2 tbsp
• Vanilla essence-1 tsp
• Lemon juice/vinegar- 1.5 tsp
• Whipping cream- 1/2 cup

INGREDIENTS FOR SYRUP:-

• Sugar- 2 tbsp
• Water 1/2 cup
• Vanilla essence-1/2 tsp

INGREDIENTS FOR DECORATING:-

• Cherries- 1/2 cup
• Dark chocolate bar for curls and grates

METHOD:-

1. Take maida, baking powder, baking soda, cocoa powder together in a sifter and sieve it twice so that everything is mixed well. Keep it aside.
2. Take sugar, milk, oil and vanilla essence together in a bowl and mix it well till sugar is dissolved completely.
3. Now add in flour mixture in parts and mix well. Add vinegar and blend it well.
4. Take a microwave safe bowl. Grease it well with oil.
5. Pour half of the batter in the bowl and place it inside microwave for 2 and a half minutes. Once it is baked, remove it from oven and let it cool for 2 minutes. Invert it on a plate.
6. Now bake another cake using the remaining cake batter like the same way. Let both the cakes cool completely.
7. Now make whipped cream. Take whipping cream in a bowl. Beat it till thick and stiff.
8. Make sugar syrup- take sugar, water, vanilla essence in a bowl and mix well till sugar is dissolved.
9. Now take chocolate bar and use a peeler to make curls and grate it to make chocolate grates.
10. Now take the cooled cake. Slit it in half. Brush the half cake with sugar syrup generously.
11. Spread whipped cream over the cake. Top with some crushed cherries. Place another part of the cake on top, brush with sugar syrup again, then spread whipped cream and top with some cherries. Repeat the same with another 2 parts of the cake.Total four layers.
12. Now spread whipped cream all over the cake. Top with chocolate grates and spread on the sides of the cake. Top with crushed cherries.
13. Now chill this whole cake for 2 to 3 hours. Slice and serve.

NOTES:

• Bake the cake in normal micro mode. This cake cannot be done in convection mode.
• Bake it accordingly. If you overbake it, then it will turn hard.

Butter Croissant

Butter Croissant

Ingredients for dough:

• 3 and 3/4 cup all purpose flour
• 1 cup cold milk + 2 tbsp milk
• 1/2 cup boiling water
• 1 tbsp active dry yeast
• 1/4 cup sugar
• 1 tsp salt
• 250 gm butter- frozen
• Egg-1

Method: 

1. Take a large bowl. Pour milk and boiling water. Stir in the yeast and sugar. Leave for 10 minutes until frothy.
2. Add flour, salt and mix with hand into a shaggy ball.
3. Take out the contents on clean work surface and knead the flour. Place the dough into an oiled bowl and leave in the fridge to rest for 1 hour.
4. After 30 minutes take the frozen butter and grate onto a piece of cling film ( plastic wrap).
5. Disperse the butter and flatten into a rectangle shape. Fold up in the cling film and pat together well. Refrigerate for 30 minutes.
6. Take out the flour after 1 hour and place it on a lightly floured work surface and roll into a thick rectangle.
7. Unwrap the chilled butter block, place into the center of the dough. Fold the dough like a business letter. Seal the edges by pinching the dough together.
8. Rotate the dough, use the rolling pin to make regular indentation in the dough. Roll into a thick rectangle.
9. Fold like a business letter. Wrap the dough in a plastic wrap and refrigerate for 1 hour. ( Step 8+9= 1 turn)
10. Remove the dough from fridge, unwrap and complete 1 turn ( i.e. repeat 8+9). Rewrap in the plastic wrap and refrigerate for 1 hour.
11. Repeat step 10- 2 more times. Total 4 turns we have to do.
12. Cut the dough into quarters. Wrap the quarters tightly in plastic wrap and refrigerate for 8- 12 hours/ overnight.

Shaping the dough: 

• Remove one piece of dough from the fridge, unwrap it. Roll out on a lightly floured surface into a thick rectangle.
• Cut into 3 smaller rectangles. Cut each rectangle forming 6 triangles.
• Take one triangle of dough. ( put others in fridge) Pull on the corners of the shortest edge. Then gently stretch the dough a little. Cut a small slit in the base of the triangle, stretch it then roll the dough up. Place it on lined cookie sheet. Repeat the same with rest of the triangles. Cover with plastic wrap and freeze for 2 -3 hours.

Bake: 

Preheat the oven to 220 degree Celsius. Beat egg add 2 tbsp milk. Mix it well. Brush the croissant with beaten egg mixture and put into the oven and lower the temperature to 200 degree Celsius and bake for 10 minutes. Reduce the temperature to 180 degree celsius and bake for 15 minutes until well browned and puffy. Let it cool on a wire rack. 

Vegetable macaroni in white sauce

Vegetable macaroni in white sauce

Preparation time- 15 minutes

Cooking time- 25 to 30 minutes

INGREDIENTS: 

• Macaroni- 200 gm
• 2 onions- finely chopped
• 2 tomatoes- finely chopped
• 4-5 garlic cloves finely chopped
• 1 capsicum finely chopped
• Oil- 1 tbsp

INGREDIENTS FOR WHITE SAUCE:

• All purpose flour- 2tbsp
• Milk- 1 cup
• Butter- 2 tbsp
• Black pepper powder- 1 tbsp
• Salt as per taste

METHOD:

1. Take 5 cups of water and bring it to boil. Add macaroni, 1 tsp salt and 1 tsp oil. After the macaroni is cooked remove it from flame, strain and run cold water through it and keep aside.
2. Heat oil in a pan. Fry garlic. Then add onion saute for 2-3 minutes. Add other vegetables. Stir fry for 5 minutes. Keep aside.
3. Take another pan. Add butter. Then add flour and saute for 5 minutes. Then add milk n stirr continuously so that lumps are not formed. Add salt and black pepper. Mix it well.
4. Add pre cooked macaroni and fried vegetables and cook for 2-3 minutes.
5. Transfer in a serving pot. Sprinkle black pepper and serve hot.

Fried singhara ( Paniphal, Tropanuts, Water Chestnut/ Water caltrop)/ Singhare ki kachri. You would fall in love with this snack called Singhare ki kachri. If you want to try something new for your snacks, this one is the best choice. Learn how to make singhare ki kachri at home.

Singhare ki kachri

Preparation time- 10 minutes
Cooking time- 15 to 20 minutes

INGREDIENTS:

• Singhara/paniphal- 1 kg
• Butter- 2tbsp
• Onion- 1 finely chopped
• Green chilli- 2 finely chopped
• Ginger- 1/2 inch finely chopped
• Tomato- 1 grated
• Red chilli powder- 1 tsp
• Cumin seed- 1/2 tsp
• 1 tbsp lemon juice
• Salt as  per taste

METHOD:

1. Wash and clean singhara properly. Peel them. 
2. Pressure cook peeled singhara by adding 1/2 cup water and cumin seed upto 4 whistles.
3. Mash and mix it very well.
4. Heat the kadhai with ghee. Add green chilli, ginger, onion. Fry it for 2-3 minutes. Now add tomato, red chilli powder and fry for about 5 minute.
5. Now add mashed singhara, salt, mix it and constantly stir and fry it very well for 5 to 7 minutes.
6. Add lemon juice. Mix it very well and serve hot.

Vegetable Pasta

Vegetable Pasta

 Preparation time- 15 minutes

Cooking time- 25 to 30 minutes

INGREDIENTS: 

• Fusilli pasta - 200 gm
• 2 onions- finely chopped
• 2 tomatoes- finely chopped
• 4-5 garlic cloves finely chopped
• 2 green chillies finely chopped
• 8-10 beans finely chopped
• 1 capsicum finely chopped
• Oil- 2 tbsp
• Black pepper powder- 1 tbsp
• Salt as per taste

METHOD:

1. Take 5 cups of water and bring it to boil. Add pasta, 1 tsp salt and 1 tsp oil. After the pasta is cooked remove it from flame, strain and run cold water through it and keep aside.
2. Heat oil in a pan. Fry green chilli, farlic. Then add onion sauteed for 2-3 minutes. Add other vegetables. Stir fry for 5 minutes.
3. Add pre cooked pasta and salt and cook for 2-3 minutes.
4. Transfer in a serving pot. Sprinkle black pepper and serve hot.

Dal Gujiya (Salted)- Gujiya stuffed with split bengal gram (chana dal)

Dal Gujiya

Preparation time- 15 to 20 minutes

Cooking time- 20 to 25 minutes

INGREDIENTS:

• Split bengal gram (chana dal)- 1/2 cup, soaked  overnight
• Wheat flour- 1 and 1/2 cup
• Garlic cloves- 4 to 5
• Red chilli powder- 1 tsp
• Green chilli-2
• Oil- 2 tbsp
• Asafoetida a pinch
• Salt as per taste
• Black mustard seed-1/2 tsp
• Curry leaves- 5-8

METHOD:

1. Knead wheat flour with water into a stiff dough.
2. Grind chana dal, garlic cloves, green chilli together in a grinder. Make thick paste.
3. Add salt, red chilli powder, asafoetida and mix well in a bowl.
4. Divide dough into equal portions and roll into balls. Roll the ball into small puris.
5. Place a portion of the dal mixture on one side of each puri and fold the other side over to make the gujiyas.
6. Heat sufficient water in a kadhai. Add the gujiyas and boil them .
7. Strain the water and cut the gujiyas into small pieces.
8. Take a nonstick pan, add oil. Put mustard seeds curry leaves and place the gujiya  pieces in kadhai and cook for 2 to 3 minutes.
9. Transfer on to a serving plate. Serve hot with ketchup.

Tawa Paneer Masala

Tawa  Paneer Masala

Preparation time-10 min
Cooking time- 20 min
Serving- 3

INGREDIENTS:

• Paneer-250 gms, make 1/2 inch cube
• 1 large onion finely chopped
• Puree of 2 medium tomatoes
• 2 green chillies- chopped
• 1/2 tsp ajwain
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1/2 tsp garam masala
• 1/4 tsp amchur powder 
• Oil-2tbsp
• Salt as per taste
• Few coriander leaves chopped

METHOD:

1. Take a nonstick tawa. Add oil and heat it. Add ajwain and fry them till brown.
2. Add onion. Saute it for few minutes till translucent.
3. Add ginger-garlic paste, green chillies and saute it for 2 to 3 minutes.
4. Now add turmeric powder, red chilli powder, coriander powder, garam masala, amchur powder. Stir and saute it for 1 minute.
5. Add tomato puree and salt. Mix well. If required add some water.
6. Stir well. Saute it till oil start releasing from sides and masala has thickened little bit.
7. Now add Paneer cubes and mix it well so that masala coats the paneer cubes well.
8. Cook it for 2 to 3 minutes. 
9. Garnish with coriander leaves and serve.

Bread Paneer Rolls

INGREDIENTS:

1. 8 slice of white / brown bread
2. 1 and 1/2 cup mashed paneer
3. 1 tsp cumin seed
4. 1/2 tsp black pepper powder
5. Green chillies finely chopped- 1/2 tsp
6. Onion-2 medium sized (grate it)
7. Salt to taste



Bread Paneer Roll

8. 2 tbsp butter

METHOD:

• Take a nonstick kadhai. Add 1/2 tsp butter.

• Add cumin seed, green chilli and onion. Saute it for 3 to 4 minutes.

• Now add mashed paneer and salt. Mix it very well and keep it on flame for 3 to 4 minutes. Remove from flame and keep it aside.

• Trim the edges of the bread slices.

• Roll the bread very thin using rolling pin. Spread a thin layer of the paneer mix in the centre of the bread slice and roll it into a cylinder. Make sure that the ends are sealed. If needed brush the edges with water.

• Lightly brush it with butter all around and toast it on nonstick pan over medium flame. Keep turning them and make sure rolls are evenly browned all around.

• Serve hot.

Microwave Eggless Chocolate Cake

Eggless chocolate cake

Preparation time- 10 minutes
Baking time- 5 minutes (depending upon the type of microwave)

INGREDIENTS:

1. 1&1/2 cup maida
2. 1 cup milk
3. 1 cup castor sugar
4. 3 tbsp cocoa powder
5. 1/2 tsp baking powder
6. 1/4 tsp baking soda
7. 1 tbsp lemon juice
8. 1/2 tsp vanilla essence
9. 3 tbsp sunflower oil 

HOW TO PROCEED:

• Take a microwave safe dish/bowl and grease it using some oil. Keep it aside
• Take another mixing bowl. Add sugar & milk. Mix it with the help of blender till the sugar dissolves completely.
• Seive maida, cocoa powder, baking powder, baking soda and add it in milk mixture in two parts. Blend it well and make sure there are no lumps.
• Now add vanilla essence and oil and again mix it well.
• Now add lemon juice and just lightly mix it once.
• Put this batter in greased dish/bowl.
• Set the convection mode of your microwave and cook it for 5 minutes. Insert a toothpick, if it comes out clear cake is ready. If the batter sticks then cook it for another 2 minutes.
• Let it be in microwave for 5 minutes. Then transfer it on serving dish and serve hot.

Note-

• Use deep and wide microwave safe dish/bowl.
• You can decorate it with chocolate syrup/sauce and fresh fruits also.

Spicy Chicken Masala- Without Oil

Spicy Chicken Masala

INGREDIENTS-

• Chicken- 1 kg
• Yogurt- 600 gm
• Ginger garlic paste- 2 tsp
• Cinnamon stick- 2
• Cloves- 8
• Green Cardamom-5
• Black Cardamom- 3
• Dried red chilli- 4
• Chicken masala- 3 tbsp
• Kashmiri mirch powder- 1 tbsp
• Turmeric powder- 1tbsp
• Salt to taste

METHOD-

1. Take a non-stick pan. Heat it. Put cinnamon, cloves, cardamoms, red chilli. Roast it for 3/4 minutes.
2. Take a large bowl. Add yogurt, cinnamon stick, ginger garlic paste, cloves,cardamoms, red chilli, turmeric powder, salt and chicken. Mix well. Keep this for 2 hours for marination.
3. Take a kadhai.Heat it. Transfer the chicken with all the marinade. Let it come to a boil. No water is to added.
4. Lower the heat, cover with a lid and cook well till the chicken is tender and the gravy is of a thick rich consistency.
5. Remove from fire and serve hot.

Stuffed Baked Mushroom

Stuffed baked mushroom

Preparation time- 20 minutes
Baking time- 20 minutes
Serving-5

INGREDIENTS

• Fresh mushroom- 10 piece
• Oil-1 tbsp
• Minced garlic-1 tbsp
• Corn- 3 tbsp
• Tomato- 1 medium size, finely chopped
• Green capsicum- half, finely chopped
• Red capsicum- half, finely chopped
• Yellow capsicum- half, finely chopped
• Onion-1 medium sized, finely chopped
• Cream cheese (softened))- 1 packet
• Mozarella cheese (grated)-1/4 cup
• Ground black pepper- 1 tsp
• Salt as per taste

METHOD

1. Preheat the oven to 175 degree celsius.
2. Clean mushrooms with a damp paper towel and break off the steams. Chop stems finely.
3. Heat oil in a non stick kadhai. Add garlic, onion and saute for 2 to 3 minutes. Now add corns, capsicums, tomatoes, mushroom stem and salt. Fry until all moisture has disappeared. Set aside to cool.
4. When the mixture cools down, stir in cream cheese, mozarella cheese and black pepper.
5. With the help of little spoon fill each mushroom cap with this filling.
6. Arrange mushroom caps on a baking tray.
7. Bake for 20 minutes and serve hot.

Chilli Paneer

Chilli Paneer

Preparation time- 15 minutes
Cooking time- 20 minutes
Serving- 3

INGREDIENTS:-

• Paneer- 1/2 kg cut into small cubes
• 4 big onion- 1 onion cut into 4 squares and take out all the layers
• 5 garlic cloves- chopped
• 6 small green chilli- half slit
• 2 tsp soya sauce
• 3 tsp tomato sauce
• 1 tsp chilli sauce
• 1/2 tsp turmeric powder
• 4 tsp oil
• salt to taste

METHOD:-

1. Take nonstick kadhai. Put oil in it and heat it very well.
2. Add onion, saute till it becomes light brown. Then add garlic and green chilli. Saute it very well till it becomes brown.
3. Now add soya sauce, tomato sauce, chilli sauce, salt. Stir it very well for 5 minutes.
4. Now add paneer cubes and cook for 5 minutes.
5. Garnish it with onion and tomato and serve hot.

Aam Panna

Aam Panna

Preparation time- 10 min
Cooking time- 15 min
Serving- 5 glass

INGREDIENTS:

• 3 large size raw mangoes
• 3 tsp roasted jeera powder
• 1 and 1/2 tsp black pepper powder
• Black salt to taste
• 1/2 cup sugar
• Pinch of asafoetida (hing)
• 1 tsp roasted ajwain powder

METHOD:

• Wash and boil raw mangoes in a pressure cooker.
• Drain the water, Cool it then take out pulp and mash it very well.
• In a large bowl take some ice and 4 big glass water.
• Add the mashed pulp, jeera powder, black pepper powder, hing, black salt and sugar.
• Mix well till the sugar is dissolved.
• Add ajwain powder and serve.

Note- Depending upon the taste of mango you can add more sugar if required.

Vegetarian Galouti Kebab

INGREDIENTS:-

Vegetarian galouti kebab

• 4 raw bananas
• 1 cup chana dal (bengal gram)
• Black cardamom- 2
• Cinnamon stick- 1 (size 1 inch)
• Cloves-5 to 7 piece
• Garlic cloves-5
• Ginger- 1 (size 1 inch)
• Green chilli- 4
• Salt to taste
• Oil- for shallow frying

HOW TO PROCEED:-

1. Soak chana dal in warm water for an hour. After 1 hour boil  chana dal in a pressure cooker by adding 1/2 cup water till it is firm. After boiling strain the water and  grind the cooked dal. You can use grinder also or you can mash with hand also but do not add water. After grinding keep it aside.
2. Cut bananas into 1 inch thick pieces and boil it in a pan by adding 2 cups water (You may use more water if required). Cook them till they are firm and can be pierced by a knife. Drain the cooked bananas and keep it aside.
3. Take a pan and roast black cardamom, cloves and cinnamon. After roasting grind them to a powder using mortar and pestle.
4. Now take mixer grinder, add chana dal, cooked bananas, ginger, garlic, green chillies, powdered roasted masala and salt. Grind it very well till everything is well incorporated.
5. Now moisten your hand and with the help of scoop take this mixture and make a ball by rolling in between your palms.. Flatten it to half inch thickness by using fingers and seal all the side cracks. Place it on greased plate.
6. Now take a nonstick pan. Add 2-3 tsp of oil, when it heats put the kebabs on frying pan. Cook it on medium flame. You can add more oil if required. Turn them over to cook other side. Keep checking the color of the kebab. Cook them till they become slightly brownish. Remove them on absorbent paper.
7. Serve with Mint-coriander chutney.

* Serving-16 pieces

Eggless Chocochip Muffins (Continental Snack)

Muffins

Preparation time: 10 minutes
Baking time: 30 minutes
Pieces: 12

INGREDIENTS-

• Maida- 1 and 1/2 cup
• Corn flour- 3 tbsp
• Sugar- 3/4 cup or 12 tbsp
• Curd/Yoghurt- 1 cup
• Oil- 1/2 cup
• Baking powder- 1 tsp
• Baking soda- 1/2 tsp
• Vanilla essence- 1 tsp
• Choco chips- 1/2 cup

METHOD-

1. Preheat the oven at 180 degree celsius.
2. Mix  maida and corn flour very well.
3. In a mixing bowl, mix curd and sugar. Beat it till sugar dissolves.  Add baking powder, baking soda mix well and set aside for 2 minutes.
4. Now mix vanilla essence and oil.
5. Now add 1 tbsp of flour at a time until the flour finishes to get the batter.
6. Coat choco chips with little flour and add it to the batter. Mix it gently with spatula.
7. Pour this mix in muffin tin. Top with few more choco chips.
8. Bake for 25 to 30 minutes or until the toothpick inserted comes out clean. Take out from muffin tray and cool down over wire rack.

Oats Savory Crackers

Cooking Time: 30 minutes
Pieces: 40 small crackers (approx)

INGREDIENTS-

1. Rolled oats- 1/2 cup
2. Bread flour/ maida- 1 cup
3. Small onion chopped very fine
4. 1 tbsp coriander leaves chopped finely
5. Buttermilk- 1/2 cup
6. Softened butter- 2 tbsp
7. Salt- 3/4 tsp
8. Caster sugar- 1 tbsp
9. Baking soda- 1/4 tsp

HOW TO PROCEED-

• Preheat oven @ 160 degree celsius.
• In a bowl take oats, flour, salt and baking soda. Mix it well.
• In another bowl beat sugar and butter. Add finely chopped onion and coriander & mix well.
• Add half of the mixed flour and mix it well. Then add rest of the flour and knead with buttermilk. The dough should be sticky and not dry with cracks.
• Now dust some flour and roll out the dough to a thin sheet. Cut it into any shape square/ circle/ rectangle/ star shape.
• Line in a baking tray with baking paper and transfer this to it. Prick with fork/knife here and there.
• Bake it at 160 degree celsius for 30 minutes or untill the crackers turn golden.
• Brush with butter when it is still warm. Let it cool.

Chicken Malai Kabab (Boneless)

Preparation time: 15 - 20 minutes
Cooking time: 25 minutes
Pieces- 14

INGREDIENTS:

1. Boneless chicken cut into small pieces- 14
2. Sour Cream- 1 cup
3. Ginger paste- 1 tsp
4. Garlic paste- 1 tsp
5. Nutmeg powder- a pinch
6. Green cardamom powder- 1 tsp
7. Black pepper powder- 1/2 tsp
8. Lemon juice- 2 tbsp
9. Salt to taste
10. Cream cheese- 1 cup
11. Mozarella cheese grated- 2 tbsp
12. Corn flour- 1 tbsp
13. Oil to cook

HOW TO PROCEED:

• Pre-heat the oven @ 180 degree celsius
• Place chicken pieces in a bowl. Add ginger paste, garlic paste, nutmeg powder, cardamom powder, black pepper, salt and lemon juice. Mix it well and keep aside for 20 minutes.
• Mash the cream cheese and mozarella cheese, add corn flour and mix well. Now add the chicken and mix it well. Add sour cream and mix lightly.Now keep this to marinate for 1 hour.
• String the chicken pieces onto skewers and place them on baking tray lined with aluminium foil. Drizzle the remaining marinade on them and drizzle little oil over the chicken. Now place the tray in the pre-heated oven for about 20 minutes or till evenly golden. 
• Transfer the chicken on to the serving plate and serve with coriander chutney.

Chocolate Cookies with Sesame Seeds (til)

Preparation time- 15 minutes
Cooking time- 25 minutes

Cookies

Pieces- 12

INGREDIENTS-

1. All purpose flour/ maida- 1/2 cup
2. Powder sugar- 1/2 cup
3. Butter- 5 tbsp
4. Cocoa powder- 1/4 cup
5. Vanilla essence- 1/2 tsp
6. Sesame seed ( til )- 1 tsp

METHOD-

• Pre-heat the oven to 180°C.
• Mix butter and sugar with a beater till light and fluffy.
• Add vanilla essence and blend it again.
• In another bowl sift together cocoa powder and flour together. Now add it in the butter mixture.
• Mix it with a light hand to form a dough.
• Cover it with plastic sheet and refrigerate it for half an hour.
• Take the dough out of the refrigerator and divide into equal portions. Roll into balls and flatten slightly.
• Place it on baking tray lined with baking sheet.
• Sprinkle sesame seeds on each cookie.
• Keep the baking tray in the preheated oven and bake for 20 minutes. Remove from the oven and allow to cool down to room temperature.

Mango Ice cream

Preparation time: 20 minutes

Mango Ice cream

Freezing time: 4-5 hours

INGREDIENTS-

• Fresh mango pulp- 1 cup
• Chilled milk- 1 cup
• Cream- 1 cup
• Milk powder- 1 cup
• Sugar- 1 cup

METHOD-

Mix all the ingredients together and blend it in a blender until its smooth.
Pour in a glass/ plastic container and keep it in freezer to freeze till properly set. Serve chilled.

Note- Taste the mango pulp, if its sweet reduce the amount of sugar.

Oatmeal Raisin and Choco Chip Cookies

Preparation time- 15 min
 Baking time- 15-17 min
Yield- 20 to 25 cookies

Ingredients- 

• 3/4 cup all purpose flour
• 1 cup brown sugar
• 1/2 tsp baking soda
• 3/4 cup unsalted butter 
• 1 egg
• 1 tsp vanilla essence
• 3 cups rolled oats
• 1/2 tsp salt
• 1/2 cup choco chip
• 1 cup roasted and chopped walnut
• 1/2 cup raisins

How to proceed-

1. Pre-heat the oven to 180 degree Celsius.
2. In a bowl, beat butter and sugar for about 2-3 minutes until it is creamy and smooth.
3. Add egg and vanilla essence and beat to mix it well.
4. In a separate bowl, mix together flour, baking soda and salt.
5. Add the flour mixture to the creamed mixture and beat it well.
6. Now add oats, walnuts, raisins and choco chips.
7. Take a baking tray an line baking sheet.
8. Now with the help of ice cream scoop space the cookies about 2 inches apart  on the baking sheet.
9. Now wet your hand and flatten the cookies slightly with fingers so that they are about 1/2 inch thick.
10. Bake the cookies for about 15-17 minutes or until light golden brown but still soft and wet in the centre.
11. Remove from oven and let the cookies cool for a few minutes on baking sheet.
12. Now transfer them to a wire rack  to cool.

Note- Bake it in the middle rack and do one tray at a time.

Lauki ki sabji (Bottle gourd/ ghiya/ doodhi)- Zero oil recipe

Prep time: 10 min

Lauki ki sabzi

Cooking time: 25 min

Total time: 35 min

Yield: 4 serving

Ingredients:

• 1 medium Lauki (bottle gourd)
• 1 big onion, finely chopped
• 1 tsp cumin seeds
• 2 green chillies
• 1/2 tsp turmeric powder
• Salt to taste

Method:

1. Peel the lauki and cut into small cubes.
2. Soak it in water for about 10 minutes.
3. Take a non-stick kadhai, saute cumin seeds.
4. Add green chillies and chopped onion.
5. Add cubes of lauki and stir for 2 minutes.
6. Now add turmeric powder and salt.
7. Do not add water, as lauki leaves its own water while cooking.
8. Cover the kadhai, simmer the flame and leave to cook for about 10 minutes, till the gourd turns soft.
9. Stir occasionally and cook till the vegetable is semi-dry.
10. Serve with chapati.

Stuffed Chicken Pockets

Preparation time: 15 min

Stuffed chicken pockets

Total time: 1 hour
Pieces- 10

Ingredients-

• 300 gm boneless chicken breast
• 1 tsp olive oil
• 1 packet fresh spinach leaves
• 4 cloves finely chopped garlic
• 1/2 tsp ground black pepper
• 1/2 cup grated paneer
• salt to taste

For marination-

• 2 tbsp curd
• 1tsp salt

Method-

1. Pre-heat the oven at 240 degree celsius.
2. Marinate the chicken breast for 20 min by adding curd and salt. Keep it aside.
3. Boil the spinach leaves for 2 min in boiling water, drain and keep spinach aside.
4. Take a non-stick pan, put olive oil, garlic and spinach. Saute it and set aside.
5. Now add paneer in spinach and garlic mix, add salt and black pepper.
6. Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly.
7. Take a baking dish, cover it with aluminium foil and arrange these chicken pockets.
8. Bake for 35 min in pre-heated oven at 240 degree celsius.

Note- Keep the oven temp maximum. This will keep your chicken juicy.

Eggless Mango Cheesecake

Preparation time: 40 min
Bake: 1 hour

Mango Cheesecake

Freeze- 2 hours
Serves: 8

Ingredients-

For the crust:

• 200gm digestive biscuit
• 1/4 cup sugar
• 1/3 cup melted unsalted butter

For the filling:

• 350gm cream cheese (should be at room temperature)
• 2 tsp corn flour
• 3/4 cup sugar
• 2 ripe mangoes

For garnishing:

• 8 thin mango slices
• 1 strawberry

Method-

1. Pre-heat the oven at 180 degree celsius
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well untill looks nicely crumbled.
3. Place the crumbled mix into cake tin. Spread evenly and press down firmly.
4. Bake this for 6 min on medium rack. 
5. Prepare mango by peeling and chopping into chunks.
6. Add mango chunks, cram cheese, sugar and corn flour in a large bowl and beat it nicely untill it becomes smooth in texture.
7. Pour the mix over the crust and bake for 35 min @ 180 degree celsius.
8. Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
9. Garnish the cheesecake with mango slices and strawberry.

Baked Blueberry Cheesecake

Preparation time: 40 min

Blueberry cheesecake

Bake: 1 hour
Freeze: 5-6 hours/overnight
Serves: 8

Ingredients:
For the base:

• 200 gm digestive biscuits
• 50 gm (3.5 tbsp) unsalted butter

For the filling:

• 25 gm (2.5 tbsp) corn flour
• 200 gm (7/8 cup) caster sugar
• 600 gm cream cheese 
• 1 vanilla pods split
• 2 eggs
• 300 ml (1/2 cup) sour cream

For the topping:

• 400 gm blueberries
• 85 gm (3/4 cup) caster sugar
• 50 ml (1/2 cup) water
• 2 tbsp corn flour

Method:

1. Pre-heat the oven to 180 degree Celsius.
2. Crush the biscuits into crumbs with a rolling pin by putting in a plastic bag. Place in a bowl. Melt the butter and stir into the biscuits and mix well.
3. Press the biscuit mix into the base of a spring form cake tin. Bake in the pre-heated oven for 10 min, then leave it to cool down.
4. For the filling, in a large bowl  beat in the cream cheese. Now add sour cream and beat well. Mix together cornflour and sugar in a bowl and add it to the cheese mix. Now add the seeds of vanilla pods then add eggs one bye one. Beat it very well.
5. Pour this mix on top of the cooled base. Level the top with a palette knife. Cover the bottom of the cake tin with aluminium foil and bake the cheese cake in a water bath in oven for 10 min then reduce the temp to 140 degree celsius and bake for 35-45 min. Switch off the oven and keep the door close for 2 hours. Then chill the cheese cake well.
6. To make the blueberry topping, place the sugar in a saucepan. Add the water and bring it to boil. When the sugar is dissolved add the blueberries. Mix it well. add corn flour and stirr continuously, cook for few min til it becomes thick. Then cool.
7. Loosen the edge of the cheesecake, remove the tin. Then transfer to a serving plate. Spread the blueberries over the cheesecake and freeze it for 5-6 hours/overnight.

Tips:

• For hot water bath, take a large pan containing water and place the cake tin over it and keep it in oven. This will prevent cracking and the moisture of the cake will be retained.
• The best way to crush the biscuits is to put them inside a strong plastic food bag and bash them with a rolling pin
• Removing the cheesecake- Run a sharp knife around the edge of the pan and the cheesecake then gently release the spring form clamp on the tin.

Mava Matar (Zero oil recipe)

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes
Serves: 4

Ingredients-

For the mava (khoya):

Mava (khoya) matar

• 1/2 tsp cornflour

• 2 cup low fat milk

• 1/2 tsp lemon juice

Other Ingredients-

• 2 pinches of asafoetida (hing)

• 3 green chillies
• 1 tsp coriander powder (dhania powder)

• 1 tsp ginger-garlic paste

• 1/2 tsp garam masala

• 2 cups fresh boiled green peas (we can also use frozen peas)

• 2 tbsp chopped coriander leaves for garnishing

• salt to taste

Method-

For the mava (khoya):

• Dissolve the cornflour in ¼ cup of milk and keep aside.

• Boil the remaining milk in a non-stick pan.

• Reduce the flame, add the lemon juice and heat till the milk starts curdling.

• Add the cornflour and milk mixture and continue cooking on a low flame,  stir continuously, till all the water dries up and the colour changes to light brown. Keep it aside.

Preparation-

• Heat a non-stick kadhai on a medium flame and when hot, add the asafoetida, green chillies, coriander powder, ginger-garlic paste and garam masala.

• Dry roast for about a minute. Sprinkle a little water if the mixture starts burning.

• Add the green peas, mava, salt and 2 tablespoons of water and cook for few minutes.

• Garnish with coriander leaves and serve hot.