CAULIFLOWER DRY RECIPE - BEST CAULIFLOWER RECIPE

 INGREDIENTS

1. CAULIFLOWER FRESH WHITE
2. ONIONS
3. CORIANDERGREEN
4. GREEN CHILLIES
5. GINGER
6. GARLIC
7. SALT.
7A. RED CHILLI POWDER
9. GARAM MASALA


STEPS

1. CUT CAULIFLOWER TO SIZE AS SHOWN IN IMAGE OR HALF INCH TO 1 INCH PIECES.
2. HEAT OIL IN PAN TILL SMOKES.
3. FRY GINGER, AND GARLIC TILL BROWNISH AFTER THIS ADD GREEN CHILLIES FRY FOR 1 MINUTE.
3. ADD CUT CAULIFLOWER AND FINELY CHOPPED ONIONS IN HOT PAN MIX FOR 2          MINUTES, SPRINKLE RED CHILLI POWDER, GARAM MASALA.
4. KEEP IT COVERED ON LOW FLAME (ADD SALT AFTER 5 MINUTES) FOR 7-10 MINUTES .
5. SWITCH OFF THE GAS ADD CORIANDER LEAVES.
6. THEN KEEP COVERED WITHOUT FLAME FOR NEXT 10 MINUTES.

SERVE WITH NAMAK (SALT) MIRCH (RED CHILLI) (GREEN CHILLI VERY FINELY CHOPPED WILL ALSO DO) KA PRANTHA OR ROTIS.

BEST FOOD - BEST JUICE - ONION JUICE - BEST COUGH REMEDY - BEST INTESTINE CLEANSER - HELPS IN CONTROLLING DIABETES & URIC ACID

ONE MAJOR BENEFIT OF ONION JUICE IS GETTING RID OF EXTREME COUGH & CONGESTION DUE OLD COUGH...IF YOU REALLY WANT TO GET RID OF COUGH SYRUPS TRY THIS.

FOR SMALL CHILDREN MIX 3-4 DROPS OF ONION JUICE WITH PURE BEE HONEY AS COUGH SYRUP.

 THIS I HAVE PERSONALLY USED & GOT RID OF COUGH SYRUPS.

THIS (JUICE OF ONE LARGE ONION JUST ONE ONION PLEASE NOTE) SHOULD BE TAKEN AT NIGHT APPROXIMATELY 30 MINUTES AFTER DINNER & 20 MINUTES AFTER THIS TAKE A GLASS OF LUKE WARM WATER. NOTHING IS TO BE EATEN AFTER THIS, GO TO SLEEP.

ALSO ONION JUICE HELPS IN CLEANING YOUR CHOKED INTESTINES WHICH IN TURN LEADS TO FEELING LIGHT, HIGHER ENERGY LEVELS BECAUSE WHEN YOUR INTESTINES ARE CLEAN FOOD OR FUEL ABSORPTION INCREASES.

ONION JUICE ALSO HELPS TO CONTROL DIABETES & URIC ACID, THIS IS MY PERSONAL EXPERIENCE

THIS I CAME TO KNOW FROM A SENIOR DOCTOR WHO ALSO ADVISED NOT SHARE THIS WITH EVERYONE FEARING LOSS OF REVENUE, BUT THE BENEFITS ARE SO GREAT I COULD NOT STOP MY SELF SHARING WITH THE WORLD.

RECIPE OF TOP DIWALI SWEET - KAJU KATLI - KAJU KI BARFI

HOW TO MAKE KAJU KI BARFI ALSO CALLED AS KAJU KATLI

INGREDIENTS

1. 1 Kg. kaju / cashewnuts broken, as it will be cheaper.(don't buy ready cashew nut powder as you don't know what is there in the powder & is costlier too.)
2. 2 cups sugar
3. Saffron / kesar - 15 strands
4. Ghee - 4 table spoons
5. Silver warqs - 12-15
6. Cardamom powder.

STEPS

1. Grind kaju / cashew nuts in mixer grinder, keep aside. 

2. Mix sugar in half cup of water, put on low flame, heat till  boils, now add saffron strands & cook till syrup is made & you see 3 threads of syrup.it

3. Keep some cashew nut powder aside as it will be required as floor to roll ready dough of kaju after next step..

4. Put a non stick pan on low flame to melt ghee, mix above syrup in ghee once consistent, add cashewnut/kaju powder, mix till consistent, turn gas off , transfer in your daily dough making pan let it cool down to temperature easy to handle, mix cardamom powder.

5. This will become like dough you make everyday for rotis, make small or a bitb igger balls of kaju dough, roll it down flat on your marble or granite slab (PERFECTLY CLEAN IT SHOULD BE or YOU CAN USE BUTTER PAPER ALSO ...coat it with ghee)  as per thickness you want, cut it in any shape you love ....square, triangle...

6. Transfer silver warqs / leaves to this flattened dough.
YOU ARE READY WITH HOME MADE KAJU KATLI / KAJU BARFI

UNIVERSAL GOAN CURRY - BEST CURRY I HAVE TASTED

Any seasonal vegetable of choice can be used in the curry.

         Ingredients For Curry

450 gm 4 cups fresh grated coconut
10 gm 2 tablespoon tamarind
10 gm 2 table spoon ginger
1 tablespoon turmeric - powdered

SPICES FOR ULTIMATE TASTE
4 tablespoon seeds of  coriander
2 tablespoons cumin seed
1/2 tablespoon of peppercorn
4-5 dried red chillies

1.5 cup i.e. appx. 750 ml water

7 cups assorted vegetables

2 cups each of French beans, cauliflower, carrots, peas, 1cup of potatoes, )

2 litre (9 cups) water
salt as per taste or appx. 3 tablespoons

       ITEMS FOR  SEASONINGS

4 tablespoons veg. oil
2 tablespoons of mustard seeds
3-4 red chillies-dried
2 fresh sprigs of curry leaves.
1/2 tablespoon asafoetida powder

STEPS - 

Put in all the spices in pan on medium heat and dry roast until coriander seeds & spices turn golden aroma is felt,  about 4 -5 minutes. Ensure spices don't burn & turn black.

Put coconut, tamarind, ginger, turmeric, and roasted spices with 1.5 cups of water in a blender and grind to fine paste.

In a pan cook cut vegetables with water keep covered till done you may check intermitently for about 15 minutes.hard veggies like carrot and beans should be half cooked first then soft veggies like cauliflower this is avoid veggies getting mushy.

Once veggies cooked add salt ready grinded paste in a pan boil. You could add 1/2 to 1 cup more water if you want a thinner gravy.

Heat the oil on medium flame, put mustard seeds, after they start popping up,add red chilly(s), curry leaves & asafoetida powder  mixand add to curry. Mix well and serve hot with rice rumali roti or nan.

INGREDIENTS

Soyabean chap Sticks (Soaked In Water For About 3 Hours) - 1 Kg

Salt - To Taste

Cooking Oil - 4 Tablespoon

Cream- 250gms

Red Chili Powder - 3/4 Tablespoon

Green chillies - as per taste- as flakes or finely chopped

Coriander Powder - 4 Tablespoon

Amchoor , dry mango dust/powder - 1 Tsp

Garam Masala - 1 Tablespoon

Huge Size Tomatoes Or Tomato Paste(as Per Availability) - 16

Onions - 9 Big Size

Garlic - 5-6 Pieces

Ginger - 50gms

Coriander Leaves Garnishing. - 20-25  Leaves

Jeera i.e. Cumin Seeds - 2 Tsp

Water - 1/2 Cup

STEPS TO PREPARE

1. Soak soyabean chap sticks in water for 3-4 hours if dry or 1 hour if wet chap.
2. Squeeze & drain water.
3. Deep fry soya chap till light brown.
4. Heat oil in seperate fry pan & fry jeera(cumin seeds) till bursting sound is heard.
5. Fry chopped Onion till golden brown then after add green chillies , ginger and garlic paste in Pan & saute till brown, keep on low flame covered for 5 minutes.
6. Add chopped tomato or tomato puree in above mix then cook for 2-3 minutes keep covered as much as possible to retain natural flavor.
7. Sprinkle Salt, red chilli powder, dhania(coriander) powder, amchoor in above paste and cook 3-4 minutes.
8. Add 1/2 cup of water to avoid burning gravy.
9. Once thick add fried soya chap & cream, cook for 5 minutes on low flame with lid covered then turn off the gas and sprinkle garam masala. keep lid covered.
10. Serve hot with -RICE/NAN/ SALT GREEN CHILLI PRANTHAS/ RUMALI ROTIS & ONION SLICES

Making Momos - Veg Momo Recipe

MOMOS TASTE BEST IN WINTERS

Ingredients

Prepare dough of 4 cups maida add salt to taste and 1 table spoon baking soda

• For Filling:  
• 1 cup finely chopped carrot
• 2 cup finely chopped cabbage
• 2 Tablespoon oil
• 1 cup onion - finely chopped
• 2 tablespoon chopped garlic
• Nutrila - Soya chunks - small size
• 2 tsp Soya sauce
  Salt as per taste
  1/2 tsp vinegar
  1/2 tsp black pepper

Blend all dry- maida,salt & baking powder, after dry mixing add water kneads and make dough

Heat oil till smokes fry onion and also garlic cloves till redish brown.

Saute cabbage, nutrila chunks & carrot in excess of high heat and till eventually fried to brown color sprinkle Soya sauce, salt, vinegar & pepper (black)

Mix all

Roll dough like normal samosa fill the small circles made by rolling dough balls.

Steam for around 10 min's., again sprinle black pepper on hot momos.
Grind Green chilli, red chillies, tomatoes, garlic cloves, mint leaves, onion  add sauce to taste........your sauce is ready for momos.

Serve Hot

UPMA RECIPE - SOUTH INDIAN SEMOLINA - SUJI - SOOJI UPMA

Contents

02 glass simmered semolina (sooji, rava)

02 medium measured onion, slashed finely

02green cold, slashed

02 tbsp chana dal/spilt and cleaned bengal gram

01 tbsp urad dal/spilt and cleaned

01 inch ginger ground or slashed finely

4 to 5 glasses water

2 tsp mustard seeds

1 tsp cumin seeds

2 sprig of curry clears out

15-16 cashewnuts

4 tsp sugar (discretionary)

6-7  tbsp oil or ghee (HELPS IN AVOIDING STICKING OF SEMOLINA GRAINS)

salt as needed

Steps / Guidelines

Heat oil or ghee till smokes

Add mustard seeds to hot oil on hearing the crackling sound of mustard seeds, add cumin, chana dal and urad dal in the fry pan.

Sear till they begin to tan a bit.

Include cashews and when, the cashews get sautéed the dals would likewise get seared after this add

onions and sear till start turning golden brown..

now add finely chopped green chillies, ginger, curry leaves .

Sear for a moment.

Now add water to this mixture and let it reach boiling point.

Include salt and sugar as per taste, At this point when the water starts bubbling, reduce the flame and add roasted semolina to it.

Continue mixing while you include the semolina.

The semolina ought to be added not at once but slowly while the spoon moves in the pan.

if you add semolina at once, it will form balls of semolina with dry uncooked semolina inside the balls.

Continue mixing.

The semolina will retain water and swell and start to cook.

Reduce the flame and stew the upma for 2-3 minutes.

Continue blending till cooks, let it rest for 5 minutes.

Garnish with coriander/cilantro leaves..

Serve upma hot with cuts of lime or coconut chutney or lime juice

SWEET RASMALAI / RASMALAYI RECIPE

RASMALAYI

RECIPE 

Contents

Milk - 20 glasses

White vinegar - 16 teaspoons

Refined flour (maida) - 2 tablespoon

Cornflour/ corn starch -1 teaspoon

Sugar - 2.5 kilograms

Milk Powder - 2 tablespoons

Rabri thickened Milk - 10 glasses

Sugar 6 tablespoons

Saffron (kesar)  - 10 petals

FOOD RECIPE CHEFS - CARAMEL CUSTARD

Caramel custard Ingredients