Khandvi

Dear Readers,


Khandvi is a gujarati special farsaan dish. I tried this recipe in microwave and it turned out to be very quick and easy rather than cooking on burner. I hope readers will surely benefit from this easy to cook khandvi recipe in microwave without any mess.

Ingredients :-


1 cup gram flour
3 cup sour buttermilk
1tbs salt
1/2 tbs turmeric
1tbs green chilli and garlic paste.


For tempering :-


2tbs black mustard seeds
1tbs seesam seeds (til)
1/4 tbs Asafoetida


For garnishing :-


Grated coconut and coriander leaves

Preparation :-

1. Mix gram flour and buttermilk in bowl and heat it in microwave at high temperature for 4 min.
2. Now mix the mixture well and add salt , chilli and ginger paste . To avoid lumps use hand blender.
3. Again keep the bowl in microwave at high temperature for 4min.
4. Meanwhile grease the plates to spread the mixture. 
5. When mixture is ready , take 1 cooking spoon of mixture and spread it on the pre-grease plate in thin layer.
6. Let it cool down and make vertical stripes with knife on it and make rolls.
7. Now for tempering, heat oil in pan and add black musturd seeds. When it starts crackling add the til and hing. Pour it on the Khandvi rolls and garnish with grated coconut and coriander leaves.

Tawa Pulav

Dear Readers,


Among the rice recipes this is my second recipe. Previously i had posted Veg biryani. Rice recipes are the best for half hour cooking meal. When time is the main constraint in our todays busy life, such recipes with variety makes our meal more enjoyable rather than stressful. Without much to say below is the recipe.

Ingredients :-                                                                                         


3 cup boiled rice (basmati)
250gms boiled vegetables ( onion, green peas, carrot, beans, capsicum)
1tbs lemon juice
Salt as per taste
1tbs Black pepper powder
2tbs each of red chilli powder, turmeric, coriander powder
4 to 5 cashew nuts and golden raisin (kismish)
Pav bhaji masala for spicy taste.
2tbs ghee/ oil
2tbs cummin seeds.


Preparation :-

1. Heat ghee/ oil on non-stick tawa and add cummin seeds till it tempers.
2. Add all the vegetables to it and mix well. Boil green peas for 10 min and crush gently before adding along with other vegetables.
3. Add the boiled rice and add all the salt, red chilli powder, turmeric, coriander powder, lemon juice, black pepper powder.
4. Mix well and cook for 5min.
5. Add  pav bhaji masala to make it spicy and cashew nuts and golden raisin to make it royal.
6. Tawa pulav is ready to serve hot.

Vegetable Soup

Whenever feel to eat something light and healthy vegetable soup is the perfect choice. A simple and easy to cook recipe with the ingredients of available vegetable at home. The recipe is as below.


                                  
Ingredients:-

2 Cooking spoon corn flour
1litre water
200gms mix vegetables ( corn, green peas, cauliflower, carrot, beans)
Salt as per taste
2tbs black pepper


Preparation :-

1. Boil water and add the corn flour to it. Keep stirring to avoid lumps. To avoid lumps hand blender can be used to mix well. Be careful while using hand blender due to hot water.
2. Boil all the vegetables and add them to the above mixture.
3. Add salt and black pepper and let it cook for 10 min or at desired thickness of the soup.

Vermicelli Pudding / kheer / Sevaiya

Vermicelli Pudding is a special dessert cooked during Eid festival. Its taste and easy cooking recipe has inspired to be a favourite dish among the major festival season across india. I tried to make it different by adding rasgullas (bengali sweet) . Below is the recipe :

Ingredients :-

250 gms Vermicelli

2litre milk

1cup condensed milk

Sugar - as per taste

2tbs cardamom powder

2 cooking spoon ghee

Dryfruits to garnish

4 piece of rasgulla

Preparation :-

1. Heat ghee in pan and roast vermicelli till it turns brown.
2. Boil milk at low flame and add the roasted vermicelli along with the condensed milk.
3. Stir it well and let it cook for 10 min.
4. Again add sugar as per taste and the cardmom powder.
5. Keep stirring at low flame till it becomes little thick.
6. Add small piece of rasgullas to it and cook for 2-3min.
7. Garnish it with dryfruits 

Sevaiya is ready to serve. It can be served hot and chilled.