MUMBAI MASALA SANDWICH

Mumbai masala sandwich

Ingredients

6 Bread slices 

Butter

Stuffing

1/2 Tomato chopped

1/2 chopped onion

1/4 cup cheese 

2 boiled Potato

1/2 teaspoon ginger 

2 green chilli chopped 

1 tablespoon chopped coriander 

1 teaspoon Pav bhaji masal

1/2 teaspoon chaat masala

Salt to taste 

 

Recipe

Peel and mash the boiled potato & grade cheese.

Now mix all ingredient( don't add tomato)

Now add tomato with light hand.

Apply butter on both the sides of bread slices.

Put potato masala on one slice and cover with another slice over it.

Heat pan/tawa . 

Apply some butter on tawa .

Now put sandwich on this.

Turn it when you see golden brown spots

Cook it from both side.

Slice and serve hot with ketchup & chutney.

RAJMA MASALA

Rajma Masala

Ingredients

200gm Rajma(Kidney beans)soaked overnight or 6hrs

1 onion chopped

2 tomato chopped

1 tablespoon ginger& garlic paste

1/2 teaspoon cumin seeds 

4 tablespoons ghee/oil 

1 tablespoon rajma masala 

1/2 teaspoon turmeric

1 tablespoons Coriander powder 

1 teaspoons Cumin powder 

1 teaspoon Red chilli powder( I use Everest chili powder it gives very nice color to gravy)

1/2 teaspoon Garam masala powder 

For garnishing chopped coriander leaves 

1 tablespoon butter 

Salt as per your taste

Recipe

Drain rajma and wash in fresh water and put into a pressure cooker. Add 4 cups of water and salt and cook under pressure till 5-6whistles.

Heat ghee/oil in a non-stick pan. Add cumin seeds once it crackle add onions and saute till translucent.

Add ginger-garlic paste and sauté for 2 minutes. 

Add rajma masala, turmeric, coriander powder, cumin powder, red chilli powder and mix well.

Let it cook for 1 minute.

Add chopped tomato and mix again, Cook for 6-7 minutes. 

When everything is combine, add rajma and mix well, Mash little rajma with help of spoon and stir again. 

Add garam masala powder and mix and cook for 15 minutes on slow flame.

Garnish with coriander & butter and serve hot with rice & naan.

MANGO KULFI IN MANGO

  Mango kulfi in Mango

   Ingredients

  Mango - 2 No( Alphonso mango are best for this recipe but it was not available so 

   I took Rainbow mango)

  4 cup full fat Milk 

  1/2 cup Heavy cream- 1/2 cup

  400gm Condensed Milk

  Pista essence optional 

  Green food color 2-3 drops 

  6-7 Pistachios finally Chopped 

  Tooty fruity 1/4 cup optional

Recipe

In a sauce pan boil the milk, heavy cream and reduce them till the milk thickens.

Keep stirring them Milk constantly as it might stick to the bottom.

Add Pista essence, chopped pista, food color and condensed milk to the reduced milk .

Mix them well and boil it on medium flame.

Once it thicken turn off the heat and let the milk cool down.

Now add tooty fruity.

For the mango cut off the crown , mark the seed with your knife, scoop seed from mango.

Place the mango on a glass or a plastic container on which it can stand properly.

fill the kulfi mixture into the mango. 

Cover the mango with the crown , put some toothpick for extra safety freeze for 10-12hrs. 

When the kulfi sets peel the mango skin and slice them circles.

Enjoy the frozen mango filled with creamy kulfi.

MIXED VEGETABLE

Mixed Vegetable 

Ingredients 

Mixed vegetables 200 gms (peas, corn, beans, cauliflower and carrots) cut into small pieces 

Potatoes – 1 potato cubed

Paneer 1/2 cup cubed 

1 chopped onion

1 tspn Ginger garlic paste

Tomato -2 chopped

1/2 tspn cumin seeds 

1/2 tspn Turmeric powder

1/2 tspn Chilli powder

1/2 tbsp dhania powder

1/2 tbsp jeera powder

1 Green chilli chopped

Salt – to taste

1/2 tspn Garam Masala 

1 tablespoon chopped Coriander leaves

Oil

Recipe

Heat oil in a pan/kadhai and add cumin seed.

After cumin seed crackle, add onion salute it till translucent.

Now add tomato and ginger garlic paste, cover this for 2 minutes.

After everything is combine together and oil comes out add all dry spices( turmeric, chilli, jeera powder, dhania powder) and salt as per your taste,  again saute for 1 minute till the masala is cooked.

To this add the vegetables and mix again. 

So that vegetable are equally coated with masala.

Now cover this and let it cook for 15 minutes in low flame.

You can check in between.

When all vegetables are cooked add garam masala & paneer cubes.

Garnish with chopped coriander leaves.

You can add 1/4 cup of fresh cream at the end if you want more rich taste.

GOBHI PARANTHA

Gobhi Parantha

Ingredients:

For the Dough:

1/2 cup whole-wheat flour

1/2 cup water 

1/2 teaspoon of salt

Filling:

2 cup shredded cauliflower

1/2 onion chopped

1/2 teaspoon achar masala

1 chopped green chili

2 tablespoons coriander chopped 

Salt

Black papper

Recipe

Mix flour, salt and water together to make a soft dough (add water as needed).

Set the dough aside and cover it with a damp cloth. 

Making the Filling

Squeeze the cauliflower take out as much water as possible.

 Add all filling ingredients together, mix it well.

Making the Paratha

Divide the dough and cauliflower mixture into 5 equal parts.

Take lemon size dough flatter in your hand and fill 2 spoons of filling cover it.

Roll the dough with a light hand in circles.

Fry it with ghee/oil on a skillet.

Gobhi parantha is ready..enjoy with curd & pickle.

VEG SANDWICH

Veg sandwich 

1/2 cucumber sliced 

1 onion sliced

1 boiled potato sliced

1 tomato sliced 

3 cheese slice

Salt 

Black paper powder

Chat masala (optional)

6 thin slices of white bread

Unsalted butter, at room temperature

Recipe

Lay out the bread and butter each slice (cut the crust off)

Arrange the cucumber, potato, onion, tomato on half the slices, overlapping each round, and sprinkle chat masala, salt & pepper. 

Top each one with one cheese slice.

Top with the remaining bread slices.

Pressing down firmly and then cut into neat fingers, triangles or quarters of roughly equal sizes. 

Serve immediately, with tea or coffee.

CHOCOLATE BANANA MUFFIN

Chocolate Banana Muffin

Ingredients 

1 cup flour

1cup sugar( brown+white)

1/2 cup olive oil

1 banana

1egg

1/2 cup raisins 

2 tsp baking powder

1/2 tsp cinnamon powder

1/4 cup chocolate(melted) or 1/4 cup coco powder

1/4 tsp salt

1 tsp vanilla extract

Recipe

Preheat oven to 370 degrees F. 

In a bowl mix sugar, oil, egg, vanilla & mashed banana.

In another bowl mix flour, cinnamon, salt, baking powder.

Dust raisins with flour.

Add liquid mixture to dry mixture and stir until just combined.

Now add melted chocolate (if you are using coco powder add it with dry mixture)

Add raisins and fold with light hands.

Spoon batter evenly into muffin tins.

Bake until a toothpick inserted in the centers of the muffins comes out clean.

Let cool and serve warm or at room temperature.

Note : You can garnish it with chocolate ganache, sprinkles, whipped cream..

CHOCOLATE BANANA MILKSHAKE

Chocolate Banana Milkshake

2 cup milk

1 banana

1 spoon brown sugar + 1 spoon normal sugar

1 tbsp unsweetened cocoa powder

1 tbsp chocolate powder

1/2 tsp vanilla extract

2 tbsp chocolate syrup

4-5 ice cubes 

Place milk, sugar, banana, chocolate powder, coco, ice and vanilla extract in a blender. Blend until smooth and creamy. 

Line two glasses with a bit of chocolate syrup.

Pour milkshake in glasses. 

Sprinkle chocolate powder on top.

AALU MATAR CURRY

Aalu Matar (Curry)

Ingredients:

2 medium sized Potatoes

1 cup of peas

1 Onion

2 Tomatoes

1 tsp Ginger paste

1 tsp Garlic paste

1 tsps Jeera

1/2 teaspoon chilli powder

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon cumin powder

1 tbsp cooking oil

Salt to taste

Coriander to garnish

Recipe

In a mixie, grind onion, tomatoes, ginger and garlic.

Heat a pan, add the cooking oil add cumin after it crackle add ground masala paste.

Fry for 5-8 minutes till the oil separates.

Add all dry spices let is cook for 2minutes.

Add potato & peas and mix with light hand so that masal is fully coated.

At this point add water (add accordingly how much thick gravy you want)

Mix well, add salt.

Allow to cook in pressure until you get 2 whistles. Approximately take 10 minutes. 

Allow to cool

Transfer to a serving dish, garnish with finely chopped coriander. 

Enjoy with chapattis, puris or phulkas.

POTATO & CHEESE PARANTHA

Potato & Cheese parantha 

Ingredients

2 cup wheat flour

2 boiled potatoes

1/2 cup cheese

1/2 tea spoon garam masala

1 tea spoon achar masala

1/2 tea spoon red chilli powder

1/2 tea spoon ginger 

Chopped green coriander 

salt to taste

Ghee

 

Recipe

Take wheat flour add 2teaspoon oil add water accordingly and knead a dough.

Grade potato & cheese.

Add dry spices, ginger, salt & coriander..mix everything and make 4 balls from the mixture.

Take lemon size dough flatter it with your hand..place one mixture ball in centre and cover this.

Roll out of that dough.

Fry it with ghee on a tawa.

Use non stick tawa because of cheese it can stick on iron tawa.

Aloo Cheese paratha is ready to serve.

Serve with curd,pickle, ketch up, butter as per your choice.

URAD DAL

URAD DAL 

Ingredients

For dal

1 cup split black beans (urad dal)

1/4 teaspoon turmeric powder

3 cups water 

salt to taste

For tempering

2 tablespoons ghee

1 small onion chopped

1/2teaspoon ginger

1/2 teaspoon garlic

1/2 tomato

1 teaspoon cumin seeds

1/4 teaspoon garam masala

1/4 teaspoon red chilli powder

1/2 teaspoon coriander powder

1/4 teaspoon cumin powder

3 cloves

3 cinnamon sticks

1 cardamom

pinch of asafoetida

coriander leaves to garnish

Recipe

Wash and drain the dal.

On a medium flame, in a cooker, cook dal with 3 cups of water, salt & turmeric.(it normally take 3 Wiesel.

On a low flame, heat ghee in a ladle.

Add cloves, cinnamons, cardamom  and cumin seeds. 

As they crackle, add asafoetida. 

Add garlic & ginger cook for 2 minutes.

Add onion cook till they turn translucent.

Now add tomato cook till everything is combine together.

Mix all spices and cook for another 1 minute now add dal.

Mix well. Stir continuously.

Let it simmer for 10 minutes on low flame.

Add garam masala & chopped coriander.

Server hot with chapati or naan.

SOOJI KI KHEER

SOOJI KI KHEER

Ingredients 

1 liter - Milk 

2 tablespoon ghee 

100gm sooji (rava)

80gm Sugar 

1/2 tsp Cardamom powder 

6-7 dry fruits chopped as per your choice

Recipe 

Heat ghee in non stick kadai.

Add sooji and stir till lightly roasted. It takes 3-4minutes.

Boil milk in another pan.

Add milk in rosted sooji, stir continuously so no lumps form.

Cook for 10 minutes..you can check in between if sooji is fully cooked.

Add sugar and stir till sugar dissolves.

Add cardamom powder & dry fruits.

Serve hot or cold.