A PINCH OF HING

Ingredients: 4-Bread Slices 2 tbsp-Custard Powder 3/4- cup-Milk 1/2 -cup-Sugar 1/2 tsp-cardamom powder 1 tbsp-Butter few drops-Vanilla Essence Preparations: Cut  bread slices of four corner in equal size and keep aside. Grease a baking tray with butter and set aside. Arrange cut side down the bread slice in the tray without leaving space. Combine the milk, butter and sugar in a vessel and heat until warm.  Add the custard powder in water,cardamom powder and vanilla  essence to it and combine well. Pour this over the bread slices. leave it for 4 to 5 minutes. Bake it in a preheated oven for 30 to 45 minutes or until it crisp on top. Serve cool or warm it depend upon taste.

Ingredients: 1/2 cup-boiled dry white peas 1/2 cup-boiled potato cubes 1 cup-yogurt 1 cup-rice 1 tsp garam masala powder 1/2 tsp turmeric powder 1/2 tsp cardamom powder salt to taste Preparation: Wash and drain rice.In a pressure cooker add yogurt, rice ,spices,peas,potatoes and salt stir well close the lid and keep it for 5 min.to rest.After 5 min.remove the lid stir it well with 2 cups  of water.and cook on low flame till 1 whistle. Switch off the flame leave it for cool on room temperature. Open and serve with salad,chutney,curry,pickles or any type of side dish.    

Husband having diabetes that doesn't mean to force him to give up desserts.  Using sugar substitute give him flavorful desserts. Try these Rasogolla with full of flavor,smooth and absolutely delicious. Ingredients: 2 Lt   full cream milk 1 tbsp  lemon juice 1 tbs milk 4 cups sugarfree  1 tbs  cardamom pdr Water Preparations: Boil milk on high flame when milk start boilling; Mix lemon juice, stir now the milk start curdling. Line a colander with muslin cloth. Once, all the milk curdling, switch off the flame. Pass it through the muslin cloth lined colander. Now fresh cheese is ready for making rasogolla. Wash the cheese 2 to 3 times with  normal water. This will strain all the whey from cheese (the lemony flavor from cheese) and will also help in making soft cheese. Hold the cloth tight and squeeze out the extra water. Now fold the muslin cloth with cheese inside keep  square shape and place it on a wheat flour straine

Ingredients: 1 Mango 2 glass liquid soda pinch of peppermint. Preparations: Take a bowl mash mango now add half of soda and  peppermint stir well pour in serving glasses.  Garnish with mango cubes .No need add sugar.  If you want you may add.

Ingredients: 500 gm- chicken 1/2 tsp-turmeric powder  1/2 tsp-garam powder 2 tbsp- curd 1/2 tsp -ginger garlic paste 1 pinch chopped mint leaves  salt to taste Oil for fry Preparations: Cut the chicken into small chunks.  Add all above ingredients to chicken except oil and mix well. keep in refrigerator for 2 hours.After 2 hours toss  until they are  coated on all sides. Heat oil in shallow pan add  marinated chicken.Cover and cook in low flame without steering the chicken for 5 min. After 5 min. remove the cover Sprinkle some water and then  flip them over a few times until the pieces are coated nicely with  all spices. Cook the chicken for several minutes on each  side until they are golden brown.sprinkle some more water if needed.  It should be cooked all the way through by the time they get  brown on the outside.  So cook in low flame only.Low flame cooking is called dum. Dum biryani,dum murg,dum gost

Ingredients: 10 -purple long brinjal 1 pinch-asafoitida 1/2 tsp -mustard and cumin seeds 1/2 tsp -fenugreek and fennel seeds 10 to 12-curry leaves 1/2 tsp -black pepper 1/2 tsp-sambar powder 1 tbsp - tamarind paste 1/2 tsp -turmeric powder 1/2 tsp-red chili powder for stuffing 1 tbsp - sambar powder and salt mix oil salt Preparations: Wash and slit the brinjals into four keeping the stem  portion in tact. In a separate small bowl add sambar  powder and salt mix well  take a little portions of this mix and stuff  in each brinjal and keep aside. In a cooker heat the oil . In low flame add asafoitida,mustard , cumin fenugreek,fennel,curry leaves and black pepper when it  starts spluttering,Then add the stuffed brinjals and gently  mix it with the oil. now add tamarind paste,chili powder,turmeric powder, and  sambar powder and take palm full of water sprinkle over the brinjal. Cover it  and allow to 2 whistles on

Ingredients: 1 cup corn flakes 2 tbsp chopped almonds 2 tbsp sugar 6 tbsp milk powder 1/2 tsp cardamom powder 1/2 cup thick milk Preparations: Take bowl add all above ingredients one by one stir it for 2 to 3 minutes.do not make to much  liquids. leave it for 2 minutes.And stir it again. Now pour this mixture to kulfi moulds and freeze  it for 6 hours.After 6 hours kulfi is ready to be serve.

Ingredients: 2 cups yellow lentils    (moong dal) 2 chopped onion 2 tbsp curry leaves 1''ginger 2 to 3 garlic cloves 1 tbsp coriander leaves 3 green chilies 2 cups butter milk pinch asafoetida pinch ajwain salt to taste oil for frying Preparations: Wash the yellow lentils thoroughly and soak them  over night or for at least 4 hours. Drain the water, to this add onion,curry leaves,add ginger, garlic, fresh coriander, green chili,asafoetida, ajwain, salt to taste and grind using butter milk to smooth paste. Make a batter with medium consistency like pancake batters. Pour this batter into a bowl mix well and leave it for 10 min. for fermentation. After 10 min.Heat a dosa pan,grease with oil and pour ladle full  of batter in the center and spread it with the help of back of a  ladle in a circular motion to make a 6 inch round.     Cover and cook on low flame for about 2 to 3 minutes. Remove the cover

Ingredients: 2 tablespoons unsalted butter 1 large onions chopped 4 cloves garlic, chopped 4 large peeled fresh tomatoes  Blend in a mixer to a smooth puree. 1 cup vegetable broth 1 teaspoon dried thyme salt and pepper 1 cup fresh cream few bread croutons Preparations: Heat the butter in a large saucepan over medium-high heat.  Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomato puree, broth, 1/2 cup cream,thyme and  1/2 teaspoon each of salt and pepper. Simmer, stirring occasionally,  until slightly thickened, about 15 to 20 minutes. Serve hot .

Ingredients 1: 1 tsp Mace Powder 1 tsp Ground Cinnamon 1 tsp freshly Ground Black Pepper 1 tsp Ground Cardamom 1 tsp Ground Fenugreek 1 tsp Ground Cloves 1 tsp Garlic Powder 1 tsp Ground Ginger 1 tsp Salt 1 tsp Garam Marsala 1 tsp Chat Marsala 1 tsp Ground Mild Paprika 2 Tbsp Ground Coriander 1 Tbsp Ground Cumin Half Tbsp Ground Red Chili Powder Half tsp Ground Nutmeg Half tsp Ground Turmeric 2 tsp Red Food Coloring  Ingredients 2: 2kg Chicken tandoori cut (skin removed) Lime/Lemon Juice 2 Tbsp Sunflower Oil 6 Large Tbsp Yogurt  2 sliced potatoes     Preparations(1): Mix all Ingredients together and keep it in covered  container until ready to use. Preparations(2) Remove the skin from the Chicken Thighs, and cut slits into  the thickest part of the meat on both sides In a small bowl, mix up the Juice of Half a Lemon/Lime with 1  Tablespoon of the Tandoori Marsala Rub this mixtu

Ingredients: 4 no. Raw banana 1/2 tsp Chilly powder 1/2 tsp Masala powder 1/2 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp mustard and cumin seeds 1 tsp corn flour pinch of Asafoetida Oil for stir frying Salt for taste. Preparations: Peel outer skin and cut the raw banana into small cubes. Keep all cubes in water with adding salt and stir nicely. In a pan, add oil. Splutter the ingredients(mustard,cumin  and asafoetida) to season.  Now add raw banana and all above masalas  with salt and stir nicely cover and cook in low flame for 2 min. Remove the cover and sprinkle some water stir well and  cook covered till done on low flame. (Do not add more water other wise it may messy). Remove cover add corn flour give a nice stir with  high flame for couple of min or until it done .  Serve hot.

Ingredients 1 bunch radish greens 1/2cup yellow lentils 2 Red  chilies Salt To taste 1 tsp  Oil 1 tsp  Mustard and cumin seeds 1 tbsp crushed garlic oil for tempering salt to taste Preparations: Wash the radish greens properly ,chopped  and  cook with 1/2 cup of water in pressure cooker for 2 to 3  whistles  or cook it till the leaves become soft and tender. Remove from cooker and keep aside. Boil the dal in the pressure cooker for 2 whistles. Remove cooked dal and keep a side. Heat a pan add oil,mustard,cumin,red chili, when they start spluttering add crushed garlic fry garlic til the raw smell should go off and its become  light brown. Add boiled greens, stir well,and cook it on high flame. Reduce the remaining water.Add dal and salt give a nice stir. Cover and cook for 2 min.and then switch off the flame. Serve with rice or chapati.

Ingredients: 5 ripe banana 1 cup milk powder few drops vanilla extract 1 pinch cinnamon powder 1 pinch salt 1 paper dosa 4 ice cubes chocolate sauce chopped nuts Preparations: Place all above ingredients in a food processor.  Pulse until smooth and thick. Once mixture is smooth, scrape into bowl.  Using a hand mixer, beat until mixture starts to appear fluffy. Put mixture into plastic container and freeze for 3 to 4 hours. After 4 hours ice cream is ready to serve. Now for cone dosa: Heat a dosa pan, pour the batter and make  a thin dosa. Leave on high heat or until it becomes  golden brown and crispy. Do not flip dosa now apply butter on it. Using spatula make a cut from the edge to center,  Immediately give a shape of cone when it is hot. Hold the cut area of the dosa, start folding it in the  clockwise direction to form a cone. Now to assemble the ice cream. Take a serving bowl place the cone dosa as

Ingredients: 10 baby corn 1 tsp black pepper powder tsp ginger/garlic paste 1 tbsp corn flour 2 tbsp crushed corn flakes salt to taste oil for fry Preparations:       In a bowl add all above ingredients except baby corn  and crushed corn flakes.Add little water to make a batter. In another plate spread crushed corn flakes and keep aside. Heat up pan with 2 to 3 tbsp of oil. Dip each baby corn in the batter and coat with crushed corn flakes  slowly pour in oil in batches and fry till golden brown. Drain it in a kitchen towel to take out the extra oil. Serve it hot as a evening snacks ! Best for parties.

Ingredients: 2-Chicken breasts 2 tbsp hung curd 1/2 tsp ginger/garlic paste 1 tsp chopped mint leaves 1 tsp chopped coriander leaves  1 tsp crushed black pepper 2 tbsp crushed corn flakes 1 tsp corn flour butter for frying salt to taste Preparations: Take two large chicken breasts. Cut in half by butterflying it the whole way through. Marinate the chicken with curd,pepper and salt.  Make sure they are well covered with the Marinade and  marinate for 1 hours in the fridge.After 1 hours remove  from fridge to room temperature. Now mix it well and take out to another plate.Use the remain  marinate ; on this bowl add cornflakes,corn flour,mint leaves, coriander leaves,pepper,ginger/garlic paste and salt if necessary. Mix well and apply on both side of chicken breasts.   Heat the pan and grease butter and place two chicken breasts into the hot pan. Do not cover it ,cook it on midum flame.No need to add extra b

Ingredients: 1-bowl rice 1 -bowl jack fruit 1 -onion 1-tomato 2-cardamom 1-black cardamom 1-bay leaf 4-cloves 2''-1 cinnamon stick 1-star anise 1 tbsp-ginger/garlic paste oil and salt to taste Preparations: Before start cooking; wash and soak rice. Boil jack-fruit with salt, and turmeric powder  in water and sieve in colander and keep aside. Grind all above spices and keep aside. Heat the pan with oil add sliced onion fry till light brown. Add chopped tomato stir well, add ginger/garlic paste stir ,add the ground masala and fry till the raw smell go off. Add jack fruit stir nicely;add rice stir again and now leave in low flame for 2 to 3 minutes (through this the pulao  give nice jack fruit smell). After couple of minutes add water salt and cover it till done. Garnish with onion rings and mint.