Leftover Roti Badami/Almond Paneer Kabab Recipe

The question that remains in our mind is, what to do with our leftover food? And we all know that food should not be wasted at any cost. So, today with this recipe, I'm going share one of the amazing, delicious and healthy recipe called Leftover Roti Badami/Almond Paneer Kabab. 

Ingredients: 

Method of Cooking: 

1) Heat tawa on medium flame, then roast Roti one by one on low flame and cook them turn occasionally until it turns crisp.
2) Allow them to cool down at room temperature. Then break into pieces and transfer it into a dry mixer jar. 
3) Blend to a fine powder along with almond. Set aside
4) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it tendered. 5) Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and mash them. Set aside.
6) Take a vessel, add peas, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the vessel and simmer for about 10 minutes. 
7) Turn off the flame, drain excess water from the peas and set aside. 
8) Take a bowl, add paneer and mash them properly.
9) Now, take a big bowl and add Roti powder mixture, paneer, pea, potato, onion, coriander leaves, green chilli.
10) Add salt, black pepper powder, red chilli powder, cumin powder, coriander powder, garam masala powder, aamchur powder and turmeric powder, mix them well.

11) Now, make small size patties like Kabab. Take a small bowl and beat eggs. 
12) Now take a kadhai/vessel, heat enough oil, dip each patty into the beaten egg and then place them into to the oil.
13) Add a small batch of patties at a time, cook on low-medium flame turning occasionally.
14) Once done, remove them from the oil and transfer them to a kitchen paper. 
15) Repeat this process for the rest of the Kabab mixture. 
16) Yours delicious Leftover Roti Badami/Almond Paneer Kabab is ready to serve. 
17) Serve hot with ketchup or spicy chutney.

Crunchy Maggi Almond and Veg Salad Recipe

Maggi is everyone's favourite. But eating Maggi on a regular basis is not good for health. So, I decided to make something healthy and delicious out of this Maggi pack. We all love Salad and we all knew that Salad is tasty and beneficial for our health. There are many amazing benefits of eating Salad on a regular basis. Such as it lowers the calorie count, good for eyes, improves digestion, helps you sleep well, Salads add fiber to your diet and reduces cholesterol, it is a good source of fiber, strengthens muscles, boots immunity system and much more. You can make a bowl of Salad easily, you do not need to be a Masterchef to prepare a Salad bowl. All you need is to cut some of your favourite vegetables. Boil them if needed.
 

Here, in this recipe I tried to make a new type of Salad called Crunchy Maggi Almond and Veg Salad. The main ingredients of this recipe are Maggi packet, roasted almond, green onion, capsicum, carrot, oil and some spices. Do try this recipe and you will definitely fall with this recipe.

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Side Dish
Cuisine: Asian
Servings: 4
Author: Ayesha Md

Ingredients: 

1 packet Maggi (Discard seasoning)
1 capsicum, thinly sliced
1 carrot, cut into julienne 
2 cups of green onion
10-15 almonds, thinly sliced
salt as per taste
2 tbsp olive oil
1/2 tsp black pepper powder
1 tbsp black sesame seeds
oil for frying
1/2 tsp sugar/honey 

Cooking Method:

1) Take a large bowl, add capsicum, carrot, green onion, salt, oil, black pepper powder, black sesame seeds and sugar/honey. As shown in the picture.

2) Mix them well and then add Maggi chunks. As shown in the picture.

3) Take a pan, heat oil, add almond and fry till they turn golden brown. Turn off the flame and pour roasted almond on Salad. As shown in the picture.

4) Mix them well. Yours delicious Crunchy Maggi Almond and Veg Salad Recipe is ready to serve. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Deviled Egg Potato Salad Recipe

Deviled Eggs also known as Stuffed Eggs, Russian Eggs, or Dressed Eggs are hard boiled eggs. Deviled Eggs have been first of all shelled, cut in half and then filled with a delicious paste made from the egg yolks mixed with other ingredients such as Mayonnaise and Mustard. Deviled Egg Potato Salad is very delicious and healthy recipe. The main ingredients of this recipe are Potato, Egg, Onion, Garlic, Mayonnaise, Mustard and Salt. In this recipe, I skip Onion and Garlic and this Deviled Egg Potato Salad Recipe is made without Onion and Garlic. Do try this recipe once, you will fall in love with this yummy Deviled Egg Potato Salad Recipe. 

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Serves: 4-6
Cuisine: Italian
Course: Snack
Author: Ayesha Md

Ingredients:

3 Potatoes, large boiled, chopped
7 Eggs, hard boiled, chopped
1 cup Mayonnaise 
2-3 tbsp Mustard (optional)
1 tbsp Lemon juice
Salt as per taste
Sweet paprika for garnish

Instructions:

1) Take a pressure cooker, add potatoes, salt and water. Turn on the flame, and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it tendered. 2) Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off and cut into cubes. Set aside.
3) Take an another empty pot vessel and boil the eggs into the water for about 15-20 minutes.
4) Or until hard boiled. Remove the shell from a boiled egg, slice the eggs in half, remove the yolk from the egg and place them in another bowl. Chopped the whites and add to the potatoes.
5) With the help of spoon, mash the yolk and add mayonnaise, salt and yellow mustard, mix them well using hand whisker.
6) Pour this mixtures over the chopped potatoes and egg whites, mix them well.
7) Refrigerate for at least 2 hours to blend flavour. Sprinkle with sweet paprika before serving.
8) Yours delicious Deviled Egg Potato Salad Recipe is ready to serve.

Sprouted Green Gram Kosambari Salad Recipe

Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split Bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Kosambari can be eaten along with Sambar and steamed rice. Generally kosambari is made of green gram, grated coconut, coriander and chili. Optionally grated carrot or finely cut cucumber can be mixed. Oil, mustard, curry leaves, asafoetida for seasoning.

Kosambari is low on calories, high in nutrients and it is a bowlful of colourful Sprouted Green Gram Kosambari Salad. Kosambari is distributed during festivals and on special occasions such as ceremonies and weddings. It is distributed to masses during Ganesha Chaturthi and Sri Rama Navami. Its'a healthy salad served as a part of a meal & as prasad during festivals. Source may be taken from https://en.wikipedia.org/wiki/Kosambari.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 5-6
Cuisine: Karnataka 
Course: Side dish
Author: Ayesha Md

Ingredients:

1 cup Sprout Green Gram 
Salt as per taste
2 tbsp Cooking oil 
1 tbsp lemon juice
2 green chillies, finely chopped
1/2 cup carrot, grated
1/2 cup cucumber, finely chopped
1 cup coriander leaves, finely chopped
1/2 cup pomegranate seeds 
1/2 tsp cumin seeds 
1/2 tsp mustard seeds
1/2 tsp asafoetida (hing)
6-8 curry leaves

Method:

1) Take fresh Sprouted green gram, also known as moong beans or moong. Wash 2-3 times and set aside. 

2) Take a large bowl, add fresh sprouted green gram or moong beans, salt, green chillies, cucumber, lemon juice, coriander leaves, pomegranate seeds and carrot. As shown in the picture.

3) Mix everything well, transfer it into serving bowl.
4) For tempering, heat oil, add cumin seeds, mustard seeds, curry leaves and asafoetida saute for a few seconds, when they splutter turn off the flame, then pour it into Sprouted Green Gram Kosambari Salad. As show in the picture.

5) Yours delicious Sprouted Green Gram Kosambari Salad is ready to Serve. Serve warm or chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Hyderabadi Spicy Tomato/Tamatar Chutney Recipe

Chutneys are an essential part of an Indian meal/breakfast. In South Indian cuisine Chutney plays an important role. In Tamil Nadu, Tomato Chutney is Known as Thakkali Chutney and in Andhra, it is called Tomato Pachadi. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is extremely goes well with Idli, Dosa, Pongal, Rava, Uttapam, Paniyaram, Vada, Bread, Chapati, Pakoras, Parathas, Khichdi and Rice. However, Chutney is a side dish, but it is used extensively in almost all Indian cuisine. 

The best about this Chutney is that, you can make this Chutney in a big batch and keep it in an airtight container in the refrigerator for up to a week. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is perfect to serve with everyday meals. This Chutney is tangy and spicy and can be made with minimal ingredients. The main ingredients of this recipe are Tomato, Dry red chillies, Salt, and Red chilli powder, Cumin seeds, Mustard seeds, Turmeric powder, Curry leaves and Oil. You can even do a lot of variations with this Chutney, such as you can add Onion, Garlic, Peanut or Coconut to it. But here, in this recipe I skip onion and garlic and this Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is made without onion and garlic. This Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is very delicious and healthy and at the same time it is very easy to prepare. Do try this recipe once and you will definitely fall in love with this Chutney.

Prep Time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Severs: 2 
Cuisine: Hyderabadi
Course: Side dish
Author: Ayesha Md

Ingredients:

1/2 kg tomatoes 
Salt as per taste
75-100 ml oil
6-8 dry red chillies
8-10 curry leaves
1 tbsp red chilli powder
1 tsp kashmiri red chilli powder
a pinch of turmeric
1 tsp cumin seeds
1 tsp mustard seeds

Instructions: 

1) Wash tomatoes and chopped them. Take a grinder and grind them to make a rough coarse paste. Set aside. As shown in the picture.

2) Take a kadhai/pot vessel, heat oil, add cumin seeds, mustard seeds, curry leaves and dry red chillies. Saute for a few minutes or till chilli change its colour.
3) Add the grind tomato paste and mix well, add salt, turmeric powder, red chilli powder and Kashmiri red chilli powder, mix everything well.
4) Cook on high flame till all water evaporates and all mixtures becomes a mass and leaves the side of the pan. 
5) It will thicken, cook till oil separate.

6) Yours delicious Hyderabadi Spicy Tomato/Tamatar Chutney Recipe is ready to serve. As shown in the picture. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Beetroot And Plain Paneer Murki Recipe

What is Paneer/Chena Murki? Paneer/Chena Murki is a popular Bengali sweet dish. Chena is called Paneer and Murki means when we coat something with sugar. Paneer/Chena Murki is a soft cottage cheese coated with sugar. This is one of the simplest and delicious desserts. Paneer/Chena Murki can be eaten as a dessert during fast and as a snack with a cup of tea. Paneer/Chena Murki is very easy to prepare, all you need is Paneer/Chena, Sugar, Green Cardamom Powder, Rose Water and Beetroot juice (optional). In this recipe what I have done here, I made this traditional Paneer/Chena Murki with a twist of beetroot flavor called Beetroot Paneer/Chena Murki. So, friend don't forget to try this recipe, with a twist of beetroot flavor called Beetroot Paneer/Chena Murki. I assured you that you will fall in love with this recipe.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Bengali
Course: Dessert
Serves: 4-5
Author: Ayesha Md

Ingredients:

200 gm Paneer/Chena/Cottage Cheese
1 cup Sugar
1/2 cup Water
4 tbsp Beetroot Juice (optional)
1/4 tsp Green cardamom powder
1-2 tbsp Rose water

Steps:

1) Take a Paneer/Cottage Cheese and cut into small cubes. As shown in the picture.

2) Divide the Paneer/Chena into two equal batches. One for the Plain Paneer/Chena Murki and the other for Beetroot Paneer/Chena Murki.
3) Take a non-stick pan and add sugar and water, then bring it to a boil, stirring continuously and cook till the syrup form a single string consistency. Add green cardamom powder and mix them well. As shown in the picture.

4) Divide the syrup into two equal batches. One for the Plain Paneer/Chena Murki and the other for Beetroot Paneer/Chena Murki.
5) Now, add the Beetroot juice into one batch of the syrup and mix well and cook for 1 minutes, then add one batch of paneer/cottage cheese into the Beetroot syrup and mix well and cook 5-7 minutes on low flame. Keep stirring continuously. As shown in the picture.

6) When the syrup reaches setting/frothy consistency, turn off the flame. Keep stirring continuously so that there is even coating over the paneer/cottage cheese or till syrup completely dried and coated well with Paneer/Cottage cheese. As shown in the picture.

7) Now, take out the sugar coated Paneer/Cottage cheese out of the pan and do not take out extra sugar. The leftover dried sugar syrup can be used elsewhere in preparing sweet. As shown in the picture. 

8) Repeat this process for the rest of the syrup and paneer/chena for preparing the Plain Paneer/Chena Murki. As shown in the picture.

9) Yours delicious Beetroot And Plain Paneer Murki is ready to serve. Serve warm or chilled with a cup of tea or coffee. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....  

Brown Rice Halwa Recipe

Brown Rice is one of the nutritious grains. Brown Rice is healthier than White Rice as per nutritional fact. Brown Rice is a rich source of dietary fiber, helps weight loss, helps digestion, low in fat, control cholesterol levels, control blood sugar level. Brown Rice is low in calories and it is gluten free. Brown Rice contains some essential nutrients such as Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin E, Vitamin K, Proteins, Iron, Calcium, Magnesium and some essential fatty acids. 

Brown Rice is used to prepare many dishes such as, Biryani, Fried Rice, Plain Rice, Chapati, Laddu and Halwa etc.,. Here, in this recipe I'm going to show you how to cook Brown Rice Halwa. Do try once, you will fall in love with this recipe. So, let's see step by step this recipe.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Course: Dessert 
Serves: 5-6
Author: Ayesha Md

Ingredients:

1 1/2 cups of brown rice
1 1/2 cups of sugar
4 green cardamoms
2 cups of water (as required)
1/2 cup ghee
3 tbsp sesame seeds 
6 cashew nuts, finely chopped
6 almonds, thinly sliced
6 pistachios, thinly sliced 

Steps:

1) Wash Brown Rice 2-3 times and drain the excess water and spread the brown rice on a wet clean cloth or plate, for about 2-3 hours.
2) Check the moisture. If it is completely dry while handling, it is ready to use.
3) Heat thick bottom vessel, add dried rice and roast it, until rice change their colour and white patches appear on them, it will pop up and little puffy and brittle in texture. Turn off the flame.
4) Let it cool for some time, take a mixer jar and add roasted brown rice, sugar and green cardamoms, grind them to make a fine powder.
5) Take a kadhai and dry roasted sesame seeds. Set aside. Now, add almonds and pistachios dry roast them and set aside. 
6) Take a kadhai and heat ghee and add powdered rice mixture into the kadhai and saute for a few minutes.
7) Now add water, mix them well, and cover the lid, cook for 5-10 minutes on medium flame, till whole mixture becomes a mass and leaves the side of the pan. 
8) It will thicken. Add roasted sesame seeds, almonds and pistachios. Cook till ghee separates. Turn off the flame.
9)Transfer it into serving bowl and garnish with almonds and pistachios.
10) Yours Brown Rice Halwa is ready. Serve hot or warm. 

Sabudana/Sago Halwa

Sabudana is also known as Tapioca pearl or Sago. Sabudana/Sago contains a high amount of Carbohydrates and high calories. Sabudana/Sago is gluten free and improves digestion. It can provide an energy boost and increases weight gain. Sabudana/Sago is a rich source of calcium and promotes strong bones. Sabudana/Sago reduces blood pressure. In India, people eat Sabudana/Sago during a fast and it is mostly consumed during Navratri. A lot of recipes are made using Sabudana/Sago. The most famous among them is a Khichdi. So, I tried to prepare something different and I made Sabudana/Sago Halwa. The main Ingredients of this recipe are Sabudana/Sago, Sugar, Water, Milk powder, Ghee and Nuts. So, don't forget to try this recipe because it is a healthy option of Sabudana/Sago. We all love Halwa whether it is a Suji Halwa, Gajar Halwa, Atta Halwa, Bottle gourd Halwa (lauki) or Ragi Halwa etc., This recipe is a simple version of regular and healthy Halwa. Let's see the step by step method.

Prep Time: 5 mins

Cook Time: 15 mins
Total Time: 20 mins
Servings: 2
Course: Dessert
Cuisine: Indian
Author: Ayesha Md

Ingredients: 

1/2 cup Nylon Sabudana/Sago 
1 1/2 cup water
1/2 Sugar
2 Green Cardamoms
a pinch of food colour
2 tbsp milk powder
3-4 tbsp Ghee
4-6 Almonds
4-6 Cashew Nuts 

Method:

1) Wash Sabudana/Sago 2 -3 times, then take a vessel pot, add Sabudana/Sago and water, bring it to boil. 
2) Lower the flame and cook for 5 minutes or till Sabudana/Sago double in size. 
3) Now, add sugar, milk powder and a pinch of food colour, then again cook on high flame for 5-10 minutes.
4) Take a pan, and heat ghee, add green cardamom, almonds and cashew nuts and fry till they turn golden brown. 
5) Now, add these nuts along with ghee into Sabudana/Sago syrup mixture, mix well and allow to cook further for 5 minutes.
6) Keep stirring continuously and cook till the whole mixture becomes a mass and leaves the side of the pan.
7) It will thicken, cook till ghee separates.
8) Serve Sabudana/Sago Halwa hot or warm.  

Whole Wheat/Gehoon Salad

Whole Wheat/Gehoon is the most common cereal grain. Whole Wheat/Gehoon Salad is a vegetarian recipe and it is full of nutrients. 

The powerful health benefits of Whole Wheat/Gehoon are so many such as It helps boost energy, high in fiber, reduce the risk of your obesity, lower the risk of heart disease and support healthy digestion. 

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 5-6
Cuisine: Indian
Course: Sides
Author: Ayesha Md

Ingredients:

1 cup Whole Wheat
salt as per taste
1/2 tsp black pepper powder
2 tbsp olive oil  
1 tbsp lemon juice
1 medium size tomato, finely chopped
1 medium size onion,  finely chopped
2 green chillies, finely chopped
1/2 cup capsicum, finely chopped
1 cup coriander leaves, finely chopped
1 cup pomegranate seeds for garnishing
1 cucumber, finely chopped

Methods: 

1) Wash 2-3 times Whole Wheat and soak in enough water for at least 6-8 hours or overnight. As shown in the picture.

2) Now, take a pressure cooker and add soaked Whole Wheat and salt, bring it to a boil and cover the lid and pressure cooked it for 5-10 minutes or till tender.
3) After 10 minutes, remove the lid of the pressure cooker and drain the excess water. Set aside. As shown in the picture.

4) Take a large bowl, add cooked Whole Wheat, salt, oil, green chillies, black pepper powder, cucumber, tomatoes, onion, green chiilies, lemon juice, coriander leaves and capsicum. As shown in the picture.

5) Mix everything well for a few minutes, transfer it into a serving and garnish with pomegranate. As shown in the picture.

6) Yours delicious Whole Wheat/Gehoon Salad is ready. Serve warm or chilled. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....