Fudge Brownie Sundae

This is very easy to prepare dessert with left over Brownies and Vanilla ice cream easily available.

INGREDIENTS

1 Brownie cut into small pieces

2 Vanilla icecream scoops

5 Strawberries sliced or cut in small pieces

4 Almonds sliced or cut to small pieces

4 Cashewnuts cut to small pieces

4 Roasted peanuts cut to small pieces

4 Walnuts cut to small pieces

2 tsp Choclate sauce

METHOD

Just add all the ingredients one by one in a bowl and serve it the way you prefer. 

  

Lentil (Daal) Paratha

This is very easy to prepare paratha(Bread) from Left over daal or lentil and healthy too,specially for them who dont like to have lentils or daals. This can be enjoyed with Pickles.


Lentils are a good source of protein, fiber, and folic acid.  They also contain many trace minerals.  
Since lentils contain a large amount of fiber, they are effective in lowering cholesterol and managing blood sugar disorders.  

INGREDIENTS
1 cup cooked  toor daal or moong daal(Lentil) or any daal you prefer
2 cups whole wheat flour
salt to taste
1/2 onion chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 Tbsp oil

METHOD


Kneading the dough
Take Whole wheat flour in a bowl and add to it all the ingredients mentioned above.
Add some water and knead the dough such that it becomes soft.

Flatening the dough to give shape to paratha
Now make small balls of dough.
Apply dry flour.
Now flatten the ball with the help of Rolling Pin(Belan) to form small round.
Now cut the Paratha in four pieces, first vertical then horizontal such that it is divided into four triangles.
Keep the traingles one above the other like a four layer paratha.
Apply some dry flour and again flatten it with Rolling Pin (Belan) to form triangle like shape.

Cooking the paratha
Now put the paratha on heated pan.
After 10 seconds turn the paratha , apply 1/2  tsp oil on all over the paratha.
Again turn to other side and apply oil on this side too.
Keep the heat to low flame.
Press with spatula on both sides so that paratha becomes crispy and cooks properly.
And the paratha is ready to be served.

** Don't add more water  to wheat flour to avoid it from tearing off, since cooked daal is also added to flour. 
** You can see the basic Daal (lentil ) cooking under the Lentils Category in my blog.

Veg Grilled Bun Sandwich

This Bun Sandwich is very easy to prepare and tastes very much like Burger.

INGREDIENTS
1 Wheat bun
2 round onion slices
2 round tomato slices
4 round cucumber slices
5 tinned jalapeno slices (optional)
4 round boiled potato slices
2 round capsicum slices
1 lettuce leaf
2 Tbsp grated cheese (any cheese of your choice)
2 Tbsp coriander mint sauce
salt to taste
pepper to taste
red chili powder to taste

METHOD
For preaparing bun sandwich we need:

• CORIANDER MINT SAUCE

Ingredients: 
1/2 bunch coriander leaves
5 mint leaves
small piece of raw mango
1/4 onion chopped
4 green chillies
salt to taste
Method:
 Grind the all the ingredients in a mixer to form a smooth sauce.

• FRIED POTATO SLICES

          Now take round cut boiled potato slices.
          Take a Pan , heat oil in it about 1 Tbsp.
          Add potato slices to it.
          Add salt & red chili powder. let this fry for a minute.

• Now Take the burger bun and apply the coriander sauce on both sides inside the bun.
• Arrange the round slices of onions,tomato,cucumber,jalapeno,capsicum, grated cheese & fried potato slices.
• Sprinkle some salt and black pepper.
• Add Lettuce leaf.
• Now Preheat the oven to 350 deg F/ 170 deg C.
• Keep the Bun in the oven for 5 -7 minutes . This step is optional. If Oven is not available you could heat in a pan for 5 minutes on low flame.
• Keeping the Bun in Oven or Grill Sandwich maker makes it very crispy and grills the Vegetables & melts the cheese.

White Chickpea Rice (Chana Pulav)

This is very easy to make rice with left over chole curry (white chickpeas curry).
You can check out the White chickpea curry (Chole) recipe in my blog.

INGREDIENTS
1 cup rice
1 and 1/2 cup Left over chickpeas curry
1 medium onion chopped
1 tomato chopped
salt to taste
1/2 tsp red chili powder
1 and 1/2 cups water
1 Tbsp oil

METHOD
Take  Pressure cooker and heat oil in it.
Add chopped onions and let it fry till the onions turn golden brown.
Add some salt while the onions are getting fried.
Add chopped tomatoes.
Add Chick peas curry (Chana curry) to it.
Wash the rice & add to pressure cooker.
Add water ,salt,red chili powder to it.
Close the pressure cooker lid and let it give one whistle on high flame.
Turn the flame to low after one whistle and let it be for 30 seconds.
Again turn to high flame to give one more whistle & turn off the heat.

* * if the chickpea curry you are using for rice contains tomato no need to add extra tomatoes.

APPY FIZZY MOCTAIL

INGREDIENTS
1 apple
1 tsp sugar
1/2  lemon
1 and 1/4 cup Sprite or Mountion Dew
5 ice cubes
1/4 tsp masala salt or according to taste.
(mixture of  Black salt,cumin seeds powder,black pepper powder)

METHOD
Add  an apple, some sugar, lemon juice & ice cubes in a mixer.
Blend this to form a smooth paste.
Now take some Sprite in a glass.
Add about 4 Tbsp crushed apple mixture in Sprite.
Add some salt  & mix well.
And Cool Appy Fizzy Moctail is ready to be served in this scorching summer heat.

Honey Cinnamon Milk Shake

The magic mixture of honey and cinnamon is known for hundreds of years for their miraculous curing power.
         
 Honey

• Honey is nature’s energy booster
• Honey is a great immunity system builder 
• Honey is a natural remedy for some ailments

  Cinnamon

• Cinnamon is used as a remedy for diabetes, indigestion, and colds.
• Cinnamon has anti-inflammatory properties meaning it reduces our chances of suffering from heart diseases as it lowers LDL cholestrol (bad cholestrol).
• Cinnamon is an excellent source of manganese, dietary fiber, iron and calcium.

INGREDIENTS
1 cup cold milk
1 scoop vanilla icecream
1 tsp honey
1 tsp cinnamon powder
2 small choclate pieces
2/3  ice cubes

METHOD
Take all the ingredients and blend in a mixer to form a smooth milk shake.
Serve the Honey Cinnamon Shake chilled.

White ChickPeas curry (Punjabi Chole)

White ChickPeas are a good  source of fiber, chickpeas (garbanzo beans) can help lower cholesterol. Garbanzo beans are an extremely-low-fat, complete protein food.

This dish goes well with Puri, Bread, Bhatura, Paratha, Chapati & Rice.

INGREDIENTS
2 cups white chickpeas (chole)
2 Tbsp oil
2 bay leaves
2 green cardamom pods (choti elaichi)
2 cloves
2 cinnamon sticks
1 black cardamom pod (moti elaichi)
2 tsp pomegranate seeds powder
2 tsp Chole masala
1 tsp garam masala
1 tsp corainder powder
1 tsp red chili powder
2 large size onion chopped fine
1 Tbsp lemon juice
1/4 cup coriander leaves for garnishing
salt to taste
1 tsp cumin seeds
1 tsp green chili paste
1 tsp ginger paste
1 tsp garlic paste
1 tea bag or 2 tsp tea powder
pinch of asofetida (hing powder)

METHOD

• Wash the chickpeas & soak them overnight for atleast 6 hrs.
• Do not drain the water when boiling. Boil with same water & add more if required.
• When boiling the chickpeas(chole) add one tea bag in pressure cooker. if you dont have tea bag you can boil tea powder in 1 cup water, seive the tea water and add to chickpeas when boiling. This gives dark brown color to chickpeas. 
• Then add salt and keep the cooker containg chole on stove for boiling.
• Let it be on stove for about 30 minutes.Give it 2 whistles in pressure cooker on high flame.
• Then let it be on low flame and then again  give 2 whistles on high flame.
• Then turn off the heat. Keep it aside.
• Now take a Pan. Heat oil in it.
• Add hing,cumin seeds, ginger, garlic, & green chili paste. Let it fry for 30 seconds.
• Then add chopped onion , bay leaves & salt. Let the onion fry for 7 minutes till golden brown.
• Then add pomegranate seeds powder. let it fry for 2 minutes.
• Add chole masala & red chili powder.
• Now turn off the heat and keep this aside.
• Take all spices green cardomom,black cardamom,cinnamon sticks & cloves.Crush it little bit in a mixer. 
• Take a Pan & heat about 2 cups water in it & let it boil. Add the crushed spices to boiling water.
• Let it heat for about 5 minutes.
• Then seive the water containing spices & keep aside.
• Now take the Pan that contains fried onions.Put on stove and on the heat.
• Add to this boiled chickpeas and water containing all spices.
• Mix well. Add some more salt if required. Add more water if required depending on the consistency of curry you want. Its better to add some more water as Chickpeas absorb lot of water. If you dont add the curry dries off fast.
• Let this cook for 20 minutes & then turn off the heat.
• Add lemon juice & garnish with coriander (cilantro) leaves.
• And the Chole is ready to served with bhatura ,puri , rice or any Bread of your choice. 

Yogurt Curry (Pakora Kadhi)

This goes well with Rice.

INGREDIENTS

CURRY

 1 cup yogurt (curd)
 3 cups water
 3 Tbsp gram flour (besan)
 2 Tbsp oil
salt to taste
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
6 curry leaves
2 green chilies chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/2 onion chopped
pinch of asofetida (hing powder)

** quantity of gram flour (besan) you add in buttermilk depends on the consistency of curry you want.
     For very thick curry add more besan.

PAKORA
1 and 1/2 cup besan
1/2 onion chopped
1/2 potato chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
salt to taste
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/4 cup water to dilute gram flour.
pinch of sodium bicarbonate (soda)

METHOD

CURRY

• Take curd and add water to it. Now blend it to form like a buttermilk.
•  Add gram flour to it. Mix well with blender.
• Keep this mixture aside.
• Now take a Pan and heat oil in it.
• Add asofetida (hing) , mustard seeds. let the mustard seeds split.
• Then add cumin seeds,curry leaves & chopped green chillies.
• Add ginger and garlic paste. let it fry for 10 seconds.
• Add chopped onion. Let it fry for 30 seconds.
• Then add turmeric,red chili powder.
• Add butter milk and gram flour mixture prepared earlier.
• Mix well with spices. keep stirring after every 30 seconds.
• Let this boil for 30 minutes till the curry is cooked properly and it leaves oil or oil comes on surface.

PAKORA

• Take gram flour in a bowl.
• Add water to it such that consitency of gram flour is thick enough for pakora.
• Add salt, turmeric powder,red chili powder,ginger,garlic & green chili paste.
• Add chopped onion & potaoes.
• Mix  all the ingredients well.
• Heat oil in a Pan for frying Pakora.
• After frying put the pakoras in curry and mix well.
• Let it be dipped in curry for half an hour.
• Now the Pakora curry is ready to be served with Rice.

Cabbage & Spinach Paratha (Bread)

Cabbage ranks right up there with broccoli, cauliflower, and brussels sprouts with a reputation for fighting cancer. It's also a good source of vitamin C, fiber, potassium, and other nutrients.

Spinach nutrition is amazing.The calcium content in spinach helps to strenthen bones.
The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer.

INGREDIENTS
2 cups whole wheat  flour
1 Tbsp oil
1/2 cup finely chooped cabbage 
1/2 cup finely chopped Spinach
salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tsp garlic paste
1/4 cup water if needed to knead the dough  

** cabbage & spinach leave lot of water in dough
     so very less water needs to be added to dough that too
     if required.

** do not grind cabbage & spinach to a fine paste.
    You could chop it in mixer , food processor.

METHOD

• Mix all the ingredients and knead the dough such that it is soft.
• Cover the dough for 5-10 minutes.
• Then make balls with dough. You can make the size you prefer for paratha.
• Roll the paratha.
• Heat the Pan on high flame and put the paratha on it.
• After 10 seconds turn the paratha , apply 1/2  tsp oil on all over the paratha.
• Again turn to other side and apply oil on this side too.
• Keep the heat to low flame.
• Press with spatula on both sides so that paratha becomes crispy and cooks properly.
• And the paratha is ready to be served.
• Paratha goes well with Pickle,Curd  or any Curries.

Maa-Chana Daal (Split urad and chana Lentil)

This Daal(Lentil) goes well with Rice.

 INGREDIENTS

1 Tbsp ghee /oil / butter
1/2 medium onion chopped
2 medium tomato
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp cumin seeds
1 tsp mustard seeds
4 curry leaves
1/2 cup split urad daal
1/2 cup chana daal
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
salt to taste
pinch of Asofetida (Hing powder)
1/4 cup milk

METHOD

• Soak both the spilt urad daal and chana daal  (lentils) in water for 15 minutes.
• Add both spilt urad daal and chana daal in Pressure cooker and boil it  with some salt till three whistles.
• Take a Pan add ghee/ oil / butter to it.
• Add asofetida & mustard seeds to it. let the seeds spilt.
• Then add cumin seeds,curry leaves,ginger paste,green chili paste and garlic paste. let this fry for 2 min.
• Then add Chopped onion. let it fry till it turns light brown for about 2 minutes.
• Add some salt to it.
• Then add  tomato paste. let it fry for 5 minutes.
• Add turmeric powder,red chili powder,coriander powder,garam masala powder.
• Let the mixture cook with spices on low flame for about 2 minutes.
• Then add milk and mix.
• Then add boiled daal (lentil) to this and mix well.
• Add some water to this about 1 cup.
• Let it cook for about 10-15 minutes so that the spices mix well with the daal.
• Now the daal is ready to serve.