Mango and milk pudding. Easy tasty.

Pudding is very delicious desert comnly made with milk . If  you like to  make varieties on this add Flavours as you like.Add your favourite fruits or make with fruits pulp. Some days ago I posted the recipe of no oven easy milk pudding with milk and strawberries pieceses. 
        Today also I post the recipe which is made with without oven easy and delicious Made with mango pulp and vanilla milk .

Ingredients:

1. Agar agar - 8 to 10 grm

2. Mango pulp - 3 mangoes

3. Milk - 500 ml

4. Suger - 3 tbsp

5. Vanilla essence - few drops

6. Water - as required

7. Cherries - for garnishing ( optional )

                     How to make :

Soak the agar agar in water for 10 min.

After 10 min boil it with some water like half cup till agar agar dissolve for 10 min in low flame. Strain the boiled agar agar water in mango pulp mix it very well.

         furthermore, place the serving glass in a bowl so that it gets tilted slightly.

pour in prepared mango mixture till it reaches the rim. Keep it in fridge for 2 hrs till it set . 

After 2 hr prepare the vanilla milk pudding.

Boil milk in pan add remaining agar agar , suger and vanilla essence mix well cook till suger and agar agar dissolve . Strain it in bowl and cool down for 10 min. Take out the glasses from fridge  pour the mixtture in it full the remaining place . Keep in fridge for 2 hr.

     After two hr pudding is ready serve it with mango pieces and cherries ( optional).

I prepare the cupcakes pudding also . You also prepare as your favourite shape.

Chicken Bird nest cutlet / Bird nest bites ( Ramadan special)

Chicken Bird nest cutlet

Cutlet is a very tempting snack . Varieties of cutlet make during Ramadan. Some ago I shared the recipe of Russian cutlet now I post the Chicken Bird nest cutlet which is Simply made but very delicious with paneer eggs . So let's start with.

Ingredients:

For boiling chicken:

1. Chicken - 1/2 kg 

2. Tumeric pwdr - 1 tsp

3. Salt -1/4 tbsp

4. Ginger garlic paste - 1 tbsp

For cutlet tikki:

1.boiled chicken - which is mentioned up

2. Potatoes - 4 boiled

3. Salt - 1 tsp

4. Chicken masala - 1/2 tbsp

5. Green chilly paste - 1 tbsp

For eggs :

1 . Grated Paneer - 2 tbsp

2.  Mashed potatoes - 1 tbsp

3. Salt - 1/2 tsp

Other Ingredients :

1. Vermicelli ( sevai) and beated egg - for               coating

2. Oil - for deep frying

3. Coriander leaves and mint leaves - for               garnishing

4. Tomato ketchup - for serving

Description how to make:

Boiled the chicken, grind it don't over grind grind just for 1 sec. Mashed the potatoes. 

Mix all ingredients mentioned in up for cutlet tikki. Make tikki press in between with the help of finger tip it looks like nest keep a side. Now prepare the coating mentioned up in other

Ingredients. Heat the oil in pan for deep frying, fist coat the tikki in egg then in vermicelli and fry from both side till golden brown in colour. Keep aside. 

             Now prepare the eggs, mix all ingredients which is mentioned up in eggs ingredients, make the egg and fry it only for 1 min don't over fry. 

             Garnish the cutlet with mint leaves , coriander leaves and eggs serve with tomato ketchup.

Kheema samosa with tip

How to make Kheema Samosa 

                with hidden tip

                     *Ramadan Special*

Samosa is very famous snack which is making during Ramadan for iftari. People make samosa with so many types but today I'm going to make it in simple way. With tip. Kheema samosa is very delicious recipe. So let's start making it.

_____________________________________________

Ingredients :

*For samosa sheet ( Patti) :

1. Plain flour ( maida ) - 1/2 kg

2. Salt - 1/4 tbsp

3. Oil - 1 tbsp

4. Water - as required for making dough.

*For samosa filling :

1. Mutton /Chicken minced (Kheema) boiled with some salt and tumeric pwdr - 1/2 kg

2. Cabbage - chopped - 1 bowl

3. Dill (Shepu bhaji) chopped - 1 bowl

4.onion chopped - 1

5. Green chilly paste - 1 tbsp

6. Salt - 1/4 tbsp

7. Oil - 1 tbsp

*Other ingredients :

1. Oil - for deep frying

2. 1 tbsp maida + some water - for samosa packing

3. Tomato ketchup - for serving.

How to make :

For making dough keep all ingredients in bowl  is mentioned in samosa sheet ( Patti )

Add little by little water and knead we'll make soft dough for it. Close the lid keep aside for 15 min.

        Now come to making filling of samosa.

Switch on the gas flame keep pan on it. In pan add oil when it heat , add onion and saute for 2 min. After that green chilly paste saute. Now add minced ( kheema) salt mix very well add Dill ( Shepu bhaji) mix for 2 min . Now switch off the flame let it cool down completely.

           Now let's making Samosa sheets

 ( Patti). Knead the dough once again. Take 2 small size bowl from it, dust some dry flour roll the balls like puri size. Apply oil on both dust some dry flour on it, keep one up and pack from all side. 

            Now roll it like thin roti. Heat the tawa on gas, cook roti on it don't over cook remove roti from tawa and tap on it when it hot, do one of two. Keep one up the rotis fold thrice and cut it.

  Tip -    *Samosa sheets is ready you can make 6 samosa sheets in one time .* it saves your time and energy too. 

You can store the samosa sheets for 15 days in fridge place in airtight container wrapped with packing sheet.

              Our filling is cool down now add the cabbage in it and mix well.

             It's time to folding of samosa , fold the samosa like triangle shape. 

           Fill the Samosa and pack it with using batter which we make for samosa packing mentioned in other ingredients.

        Now heat oil in pan fir deep frying fry all samosas in it on medium flame. 

        Serve samosa with tomato ketchup.

                     

Mango curd smoothie

     Mango curd smoothie

            Easy to make only in 2 min

  *Ramadan special + Summer special*

Beat the heat of Summer with yummy Mango Curd Smoothie. Also make it for Ramadan iftar. Very delicious , creamy and yummy smoothie only in 2 min with 3 ingredients.
So let's start making it.

Ingredients : 

1. Ripe Mango - 1 remove the skin and cut in slices

2. Fresh Curd (Dahi) - 3 tbsp

3. Suger - 2 tbsp or as per taste

*  for garnishing - mango pieces

How to make :

Add all ingredients in mixy jaar , grind till fine creamy smoothie is ready.

 Take out the smoothie in serving glass serve garnish with mango pieces.

   You can also add ice cubes in it if you like.

Smoothie is ready to drink.

White Tandoori Chicken Tikka (Afghani tikka) with Aioli

White Tandoori Chicken Tikka  (Afghani tikka) with Aioli

 Without an Oven without Tandoor

             *Ramadan Special*

Tandoori chicken tikka is very delicious and mouth watering tikka . And also rich in taste. So let's start making.

Ingredients : 

For Marination:

1. Hung yogurt (Dahi) - 3 tbsp

2. Cashew paste - 1 tbsp

3. Fresh cream or malai - 1 tbsp 

4. Green chilly paste - 1 tbsp

5. Salt - 1/4 tbsp or as per taste

6. Kasuri methi - 1/2 tbsp

7. Chicken masala - 1/2 tbsp 

8. Vineger or lemon juice - 1/2 tsp

For chicken tikka :

9. Boneless chicken clean and washed - 1/2kg

10. Butter  or oil - for roasting chicken tikka
11. Coal - for smoky flavour
12. Coriander leaves , onion , kasuri methi , lemon  piece . And Aioli - for garnishing.

For Aioli ( Garlic Mayonnaise ) :

1. Egg white - from 1 egg

2. Suger - 1 tsp

3. Salt - 1/2 tsp

4. Garlic - 1 clove chopped

5. Vineger - 1/2 tsp

6. Oil 3 to tbsp or as required. 

How to make : 

1. In bowl add marination ingredients mix well. Add chicken pieces mix well,  close lid and rest it for 1 hr.

2. Now make the Aioli  for these add Aioli ingridients in mixy Jaar add little by little oil and grind till thick mayo is ready.

3. After 1 hr , open lid mix tikka marination once again. Now skewer it. 

4. In pan add 1 tbsp butter melt and spread, now place the skewers in pan.

5. Close the lid and cook on low to medium heat till water reduce. Open lid turn skewers and close the lid and cook till water reduce from other side.

6. Open lid turn in roast till golden brown in colour. Don't close lid.

7. Turn and roast from other side till golden brown in colour don't close lid.

8. When it's done take out in plate .

9. Heat the coal on gas.

10. Place the coal in pan with tikka skewers add little bit oil on it close lid immediately when smoke is coming out.

11. Open lid when smoke is over. Remove the coal close lid till serve.

12. Serve the white tandoori chicken Tikka with Aioli dip. Onion and lemon.

         

Kiwi choco mini cake. No bake.

                  Kiwi choco mini cake 

                               no bake. 

                         *Ramadan special*

Kiwi choco mini cake is super delicious and mouth melting desert. With full of vitamin. Dish is made with two layer.

Bottom layer is mixture of frozen kiwi pulp and semolina. And the top layer is made with melted dark chocolate. 

         You can also use frozen pineapple and oranges for this super delicious recipe.

       So let's start making .

   Ingredients :

1. Fresh kiwi fruit - 6

2. Suger - 2 tbsp or as per taste

3. Green food colour - 1/2 tsp

4. Semolina ( Rava ) - 1/4 cup + 1 tbsp

5. Crushed Dark Chocolate - 50 grm

6. Milk - 1 tbsp

7. Cashew nuts - chopped for garnishing

    How to make :

1. De freeze the kiwi fruit for 5 hr or till overnight .

2. After overnight take out from the freezer 

And remove the skin of it , and grind it till fine pulp is ready.

3. Add the pulp in pan on the gas flame cook for 10 min on low heat.

4. After 10 min add suger in it mix well cook for 10 min on low heat. 

5. Now add green food colour  mix , add semolina mix well close lid cook for 5 to 7 min on low heat. Then switch off the flame , dont open the lud , let it cool down

completely. 

5. Untill then ready the small tin for cake setting, rub the butter on bottom of tin place the butter paper in it. 

6. Our bottom mixture is cool down , now take out in bowl.

7. Add kiwi mixture in tin press it using hand. Then press with spoon. 

8. Keep it in fridge for 3 hr.

9. After 3 hr let's make the top choco layer.in  oven safe glass  bowl add crushed dark chocolate add 1 tbsp of milk and mix well.

10. Boil water in vessel , keep bowl on this vessel stir continuesly till chocolate melt.

11. When chocolate is melting remove it from vessel. Stir well for 1 min. 

 12. Take out the kiwi mixture tin from fridge.

13. Spread the melted chocolate  properly on top of kiwi base. 

14. Keep in fridge for 5 hr till set. 

15. After 5 hr take out from fridge losen the sides with the help of knife. 

16. Take out the cake with the help of knife . Watch full video on YouTube for better understanding.

17. Remove butter paper. Cut the cake serve immediately garnish with chopped cashew nuts. 

18. Enjoy mouth melting cake and subscribe , like and share the recipe with your friends.

    Tips : 

1. If kiwi is not available , you can make the cake with pineapple and oranges.

2. Frozen the fruits is must before cake making.

3. Chopped Pineapple before frozing.

4. Remove the skin and seeds before frozing oranges.

5. Use orange food colour for orange choco cake and use yellow food colour for pineapple choco cake.

Seekh kabab. Without Tandoor and without oven

                Seekh kabab. Without oven 

Seekh kabab is made with any meat minced like chicken ,mutton and beef. But my favorite seekh kabab is made with mutton minced ( kheema ). 

 It is very delicious and flavourable seekh kabab on a skewer, are traditionally made on an outdoor grill over coals that add as much color as it does flavor to the kababs.
Today I'm going to show you how to make seekh kabab without an Oven, without Tandoor . In pan with less oil.

So let's start making kabab .

Ingredients :

1. Mutton minced ( kheema) - 1/2 kg ( boiled it with some salt and tumeric pwdr)

2. Onion - 1 big roughly diced

3. Green chilly - 2 if not spicy 

4. Ginger garlic paste - 1/2 tbsp

5. Salt - 1/4 tbsp

6. Meat masala- 1 tsp

7 .Egg - 1

8. Bread crumbs or toast crumbs - 2& 1/2 tbsp

9. Oil - for frying 

10. Mint leaves, onion and lemon- for serving

How to make

Grind boiled minced ( kheema)  first, now add all ingredients , accept frying and serving ingredients. 

Grind till fine paste. Take out mixture in bowl keep bowl in fridge for atleast 1 hr.

After 1 hr, take out the mixture from fridge take some portion shape and make the kabab, now skewer it,  make all kabab and skewer it . Keep the kabab in fridge for 1 hr. You can store it in fridge for 2 days wrapped with tissue paper place in air tight container.

After 1 hr. Add 1 tbsp of oil in pan heat it, place the kabab skewer in it and fry till golden brown from all side. Fry all kababs and keep aside.

    Now heat the coal , place the kababs in pan on other side heated coal also. Add little bit oil on coal. Close lid immediately smoke is coming out. Open lid when smoke is over , remove the coal from it. Close lid. 

Seekh kabab is ready , serve it with onion (cut round in shape) , lemon and Mint leaves.

Note : 

If you want to make it in IFB Oven  

Cook it on convection mode on 180 c 
For 20 min . 

Koyla Paneer gravy

               Koyla Paneer gravy

                   

Paneer is very popular cheese in India. Comnly available at  market. And we can also make it at home with milk and milk pwdr.We can make so many dishes from it like Shahi Paneer, butter Paneer, malai Paneer, Paneer Maratha, Paneer chilly, Paneer tandoori etc. 

Today I'm going to show you how to make Koyla Paneer gravy. This is very delicious and mouth watering recipe.

This is a spicy dish , but you can make it as your taste.

Let's check out the ingredients first

Ingredients :

1. Paneer - 250 grm

2. Grated Paneer - 2 tbsp

3. Oil - 1 tbsp

4. Butter - 1 tbsp

5. Spicy green chilly - 1  sliced (if you like more spicy you can use 2 Spicy green chilly, if  your green chilly is not spicy used 2).

6.ginger garlic paste - 1 tbsp

7.  Fine puree of Tomato and Onion- 2    tomato + 2 Onion.

8.cashew paste - 2 tbsp

9. Milk - 1/2 cup

10. Salt -  1/2 tbsp or as per taste

11. Chilly pwdr - 1 tbsp or as per taste

12. Water - as required

13.  Hommade Paneer Masala- 1/2 tbsp

14. Roasted crushed Kasuri methi- 1 tbsp

Coal - for smoky taste.

For garnishing - coriender leaves or mint leaves .

How to make :

1. In pan add butter with oil melt it. After that add green chilly fry it for 1 min , now add ginger garlic paste, saute till nice aroma is coming.

2. Now Add tomato oinion paste, saute till water is reduced from it. Add cashew paste mix well , add salt and chilly pwdr mix well. Add milk cook for 2 min .

3. Now add grated paneer mix well . After that add water , close lid cook for 5 min on low to medium flame .

4. Open lid add Homemade Paneer masala and kasuri methi, mix well , close lid cook for 5 min on low flame.

5.  Now Add paneer cubes mix well, cook for 5 min,After 5 min switch off the gas flame keep aside the gravy.

6. Heat the coal on gas for 5 min. Place the coal in small bowl, keep the coal bowl on gravy add little bit oil on it, smoke is coming out close the lid immediately for 5 min till smoke is over . When smoke is over, open lid remove the bowl from it.close lid till serving.

 7.For serving take out gravy in bowl ,garnish with some coriander leaves or mint leaves, serve hot with Chapati , parotha or rice.

Hommade Paneer Masala . For all types of Paneer Dishes

     Hommade Paneer Masala

        For all types of Paneer Dishes

Ingredients:

1. Coriander seeds - 3 tbsp 

2. FennelSeeds - 1/2tbsp 

3. Dried Red Chilly - 6 to 7

4. Cumin Seeds - 1 tbsp 

5.  Black Cardmom - 2 to  

6. Green Cardamom - 8 to 9 

7. Star Anise - 2  

8.Mace - small piece

9.Nut Meg - small piece

10.Cinnamon -  3 to 4 stick

11.Black pepper - 8 to 10

12. Clove - 6 to 7

13.Bay leaf - 2

14.  hommade Amchur powder - 1/2 tbsp
15. Hommade Tomato powder - 1 tbsp 

                  How to make :

Dry Roast all masala for 5 min till nice aroma is coming expect pwdrs , mace and nut meg. 

Keep aside let it cool down. In mixy jaar add roasted masala , mace , nutmeg and pwdrs grind till fine pwdr is done.

Take out in air right container good in condition for 6 months.

Tandoori Paneer Tikka .Without Tandoor without Oven

    Tandoori Paneer Tikka

Without Tandoor without Oven

                     Ramadan Special

This recipe is Specially for vegetarian and also for this people who don't like fried foods for eating during Ramadan. make the delicious Tandoori Paneer Tikka for Iftar .

TandooribPaneer tikka is Spicy, juicy and smoky flavoured dish . It is the vegetarian alternative of Tandoori Chicken tikka.

So let's start making.

Ingredients :

1. Paneer - 200 grm

2. Curd ( Dahi) - 3 tbsp

3.  Salt - 1/2 tbsp

4. Kashmiri Chilly pwdr -  1 tbsp

5. Tandoori masala - 1/2 tbsp

6. Ginger garlic paste 1/2 tbsp

7. Roasted Gram flour ( besan ) - 2 & 1/2  tbsp

8. Roasted Crushed Kasuri methi- 1/2 tbsp

9. Capsicum - 1 cut in cubes

10. Onion - 1 cut in cubes

11. Butter - 1 tbsp for roasting paneer tikka

For garnishing :

Lemon - cut in shape

Onion - cut in shape as you like

How to make :

Cut the paneer in cubes and keep aside.

In bowl add all Ingredients , except onion Cubes , Capsicum Cubes , onion , lemon and butter.

Mix well till smooth paste is ready. Now add paneer and mix well.

Close the lid and keep in fridge for 1 hr.

       After 1 hr. Mix paneer once again. 

Skewer the Paneer cubes alternating 

with Onions and Capsicum. I used the wodden skewers for making it.

Ready all . 

        In pan add butter melt it, place the skewers in it  and roast from all side in low to medium flame. It takes 15 to 20 min. 

Switch off the flame when it's done and keep aside. 

Heat the coal in gas for 5 min.

Place the heated coal in pan and tikka skewers too. Add some oil on coal  . 

Smoke is coming out , close the lid immediately for 5 to 10 min .

Open lid when smoke is over. 

Serve the Tandoori Paneer Tikka with lemon and onion pieces.

Russian Cutlet. Russian Kabab

                       Russian Cutlet

Hi friends, Holy month Ramadan is coming soon, let's make something delicious and different on this Ramadan for Iftar.

People can eat varieties of food for iftar.

Today I'm going to make some special recipe for Ramadan's Iftar . The name is Russian cutlet. So let's start.

                   Ingredients :

1. Mutton / Chicken  - 1/2 kg

2. Small size boiled Potatoes - 4 nos

3. Carrot ( Gajar )  grated - 1 nos 

4. French beans ( Ghewda ) chopped- 5 to 6

5. Green Peas ( Matar ) - 1/2 bowl 

6. Coriander leaves ( Kothimir ) chopped - hand full

7. Green chilly paste - 1 tbsp or as per required

8. Salt - 1/2 tbsp or as per required

9. Ginger garlic paste - 1 tbsp

10. Garam Masala - 1 tbsp

11. 2 eggs - for Coating 

12. Vermicelli  ( Sevai )- for coating

13. Oil - for frying.

For serving :

1. Tomato ketchup / Green chutney

2. Mint leaves.

                    How to make :

Break the mutton peace and grind it. Mash the boiled potatoes .Mix all ingredients, don't add oil , vermicelli and egg . 

Make the tikki from mixture.

Keep aside. Take the vermicelli in one plate and beat the egg in another plate.

Heat the oil in pan. Coat the tikki first with egg then coat with vermicelli, now fry the cutlet tikki on medium flame till golden brown in colour from both side.

Take out on tissue paper and fry all cutlet tikki with same method. 

It's done serve hot with tomato ketchup and mint leaves. 

Enjoy Ramadan Iftari with delicious food.

How to make sundried powders

How to make Hommade sundried powders

summer is going on. Let's make some sun dried powders. Store it for 6 months.
Tomato powder can be used in making pasta, chutney, gravies too....
Amchur powder is also can be used in making snacks , achari curries and achari vegetables.
 Basically sun -dried technique used to store fruits and vegetables.... It's called dehydration technique....

Today I'm going to show you ,how to make Tomato powder and Amchur powder .With sun drying method. so let's start.

Ingredients :

4 big tomatoes - for 100 Tomato powder

3 big Raw Mangoes ( kairi) - for 100 grm Amchur powder

How to make :

Cut the tomatoes in sliced set in white paper on try, keep in sunny place for a week.

Make the chips from Raw Mangoes spread chips in white paper on tray, keep tray on sunny place a week .

After 1 week tomatoes and Raw Mangoes are dried,

 now grind them separately .

Take out the powders in air tight container 

Separately. Store it for 6 months in good condition.