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roti "ladoo"

this is an interesting and simple recipe that you can make with left over rotis. some times after hosting dinner parties you will have left over rotis which turns hard next day and you will have to thrash it. but you can make a simple sweet dish which you can relish after your midday meal.
INGREDIENTS
left over roti
ghee
sugar
the quantity of ghee and sugar depends on the number of rotis. you can add a teaspoon of ghee and two teaspoon of sugar per roti.
METHOD
break the roti into pieces. grind it in the mixer along with sugar and ghee.
make small balls out of it.
if you want you can also add elaichi, ground dry fruits etc.

stuffed karela

karela is my all time favourate veg. but my husband and children hate it. being a healthy veg, i took it as challenge to make karela acceptable by my family. i tried out various recipes. but this one really worked. my husband enjoyed this dish. a bit of imagination and a little calculation is what you need to make a boring veg palatable.
INGREDIENTS
small green karelas- 10 nos
besan -1/2 cup
chilly pdr,turmericpdr, coriander pdr, garam masala- 2tsp each
kalaunji, jeera, saunf- 1 tsp each
salt- as per taste
oil- 1/2 cup
METHOD
wash the karelas & pat dryit.
slit the karelas.
mix all the dry ingredients together. stuff this masala in each karela and stirfry it in oil for 5 mins. then cook in medium flame with closed lid till the karelas are done.
serve hot with roti/ paranthas.

easy choclate cake (eggless)

when i chat with my friends, cakes always become a part of our conversation along with our hot gossips. i often bake cakes with egg and i use white butter. but butter is not a suitable ingredient in shillong weather and eggs are a taboo during fasting season also when birdflu outbreaks. so i should learn eggless, butterless cake. my friend sheeva came up with this recipe.she actually shared with me the eggless choclate cake she baked and i relished it so much. i tried out her recipe which turned out well and i did more experiments with this recipe. here i'm giving you the recipe sheeva gave me. but in her recipe condensed milk was not there. i just added it for extra softness.
INGREDIENTS
flour- 1/2 cup
cadbury's coaco pdr- 1/2 cup
curd-1 cup
milkmaid- 1/2 tin
sugar(pdr)- 1/2 cup
vanilla essence- few drops
oil- 1 cup
baking pdr- 1 tsp
METHOD
seive the flour along with baking pdr & coaco
beat oil & sugar, add curd to it & mix well.
add essence & seived flour mix and milkmaid & mix well.
bake in a preheated oven for 20 min at 200 F.

noodle pakoda

i tried this recipe for the first time with some left over noodles which turned out lumpy and sticky. some boiled potatoes were also there in my fridge. i added some spices to it and made few pakodas and satisfied my hunger. but after few days i made this again with freshmade noodles and served as a starter for a party!!!!. one of my friends suggested that seasoned noodles can be a yummy filling for samosas too. hope you will try the pakodas as well as samosas.

INGREDIENTS
prepared instant noodles- 1 cup
garlic ginger paste- 1 tsp
greenchillies-2 nos (finely chopped)
boiled & mashed potatoes- 2 large nos
besan- 1 teacup
egg white (beaten)- white of one egg
rusk (powdered)- 1 cup
oil- for deep frying
METHOD
mix noodles, potatoes, chillies, besan & garlic ginger paste and make small balls out of it
dip each ball in egg white and roll it at once in rusk pdr.
deep fry the noodle balls in oil.
serve hot with tomato sauce.

instant pudding

this is one of my favourate pudding. i tasted this first at my friend, sheeva's home. she made it on her birthday and i relished it too much. this pudding can be made in just 5-10 mins without thinking too much. if you have the creativity and time you can add on many ingredients and personalize this recipe as i did by adding choclate custard to sheeva's recipe. she used plain coaco pdr in her pudding. this will work great if you serve it as a dessert for an unexpected paty where u wont get much time to think about a proper 5 course meal.
INGREDIENTS
bread-10 slices (crumbled)
coaco pdr- 1 tbs
hershey's choclate topping- 1 tbs
dry fruits- 1 cup
whipped cream- 1cup
pdr sugar- 1/2 cup
coarsely ground glucose biscuits- 1 cup
vanilla custard- 1 cup
cherries- to garnish
METHOD
mix coaco pdr to the vanilla custard and keep aside
mix sugar with whipped cream
in a greased bowl, place half the bread crumbs. top it with a layer of custard , whipped cream, biscuits and some dry fruits. repeat the process with rest of the ingredients.
garnish with cherries and choclate sauce.
serve chilled

fusion chicken

i like to experiment a lot with non veg food, especially chicken. i like both the indian and chineese varieties of chicken. once i tried out the fusion- i mixed both the indian and chineese masala and the recipe turned out very well.
INGREDIENTS
chicken - 1 kg (boneless)
salt- as per taste
garlic- ginger- 3 tbs(finely chopped)
garlic- ginger paste- 1 tbs
MSG- a pinch
chilly pdr, turmeric pdr,coriander pdr, garam masala- 2 tsp each
sliced onion- 1 teacup
slit green chillies- 5 nos
tomato sauce- 2 tsp
sliced tomatoes- 1 cup
chilly sauce, soya sauce- 1 tsp each
crushed pepper- 1 tsp
curry leaves- few
coriander leaves- few
water- 1 dst sp
oil- 1 teacup + for deep frying
METHOD
marinade the chicken with chilly pdr, turmeric, coriander pdr, garam masala, salt, garlic-ginger paste & MSG & keep it in refrigarator for an hr.later deep fry this chicken & keep aside.
pour oil in a frying pan . add chopped ginger & garlic & fry for few secs.
then add greenchillies & onions & fry till the onions turn golden brown. then add curry leaves and saute for a min.
add tomato sauce, chilly sauce & soya sauce & mix well. add some water to it.
wait till the water boils. add fried chicken to this gravy.
cook for 5 mins & then add chopped tomatoes & crushed pepper to it & mix well.
switch of the stove & garnish with coriander leaves.
serve hot with rice/ roti/chow

sindhi biriyani

most of us love biryani. which is the true way of making biriyani? not even god knows. every province or even every household has their own recipe for biriyani and all these tastes excellent. even when we eat biriyani from different restuarants of same city, the taste is different, even the spice mix varies and also its seasoning and color. i have tasted several varieties of hyderabadi dum biriyani. which recipe is the original? i dont know. but all the restuarants claim their recipe as original. the sindhi biriyani is an unusual item in indian menu cards. i came across this recipe from a "karachi stall" in an international trade fair in our city few years back. they were selling this particular spice mix and the recipe was also given on its packet.
INGREDIENTS FOR THE SPICEMIX FOR CHICKEN IN RICE MEAL
redchillies- 5 nos
salt- as per taste
cumin seed- 1 tsp
blackpepper- 1 tsp
turmeric- 1 tsp
clove- 3 nos
cinnamon- a small piece
cardamom- 5 nos
mace- a small piece
nutmeg- a pinch
nigella seeds- 1 tsp
ginger- 1 small piece
garlic- 1 pod
dry mango powder- 1 tsp
MSG-a pinch
METHOD
dry roast all the above ingredients and grind it into a fine powder. this mix is for cooking chicken in biriyani
INGREDIENTS FOR MAKING RICE
chicken-750 gm
rice-750 gms (soaked in rice)
onions- 5 nos (medium sized)
potatoes (peeled & halved)- 3 medium sized
yoghurt- 1 teacup
ghee- 1 teacup
greenchillies- 15 nos
coriander & mint leaves- a small bunch
yellow food color
salt- as per taste
the prepared spice mix- 50 gms
METHOD
heat ghee in a large pan & fry onion until golden brown
add chicken, yoghurt, spice mix, greenchillies, & 2 teacups of waterto it.
add potatoes when chicken is parcooked.
then cook till the chicken is tender.
boil rice in 8 cups of waterwith 3-4 tsp salt. when rice is parcooked, drain water.
in a wide pan set layers of chicken curry, coriander & mint leaves & rice.
add yellow food color & cover with lid.
cook the rice on high flame & let it simmer for 20 mins.
serve hot with raita.

vermicilli delight

INGREDIENTS
vermicilli (seviyan/semiya)- 250 gms
sugar- 750 gms
thick milk-1 ltr
mixed dry fruits- 1 cup
water- 1 1/2 cup
khoya- 1 cup
ghee- 5 tbs
METHOD
fry the broken seviyan in ghee till it turns light brown
prepare sugar syrup of 1 thread consistency
add the fried seviyan to the syrup and cook for 20 mins.
add milk and cook on medium flame, stirring occassionally till the milk is completley soaked up.
add dry fruits and khoya and mix well.

sandwich pakoda

INGREDIENTS;
bread- (crust removed)- 10 nos
potatoes(boiled & mashed)- 5 nos
greenchilly (finely chopped)- 3 nos
coriander leaves (finely chopped)- 1 tbs
ginger garlic paste- 1 tsp
garam masala- 1 tsp
onion (finely chopped)- 1
besan- 1 teacup
hing- a pinch
ajwain- a pinch
salt- as per taste
water- 1/2 cup
oil- for deep frying

METHOD
1. add salt , ginger garlic paste green chillies, onion , garam masala & coriander leaves to the mashed potatoes & mix well.
2.add ajwain, hing & salt to the besan and also add water to make it a thick batter.
3 place the potato mix on a slice of bread & sandwich it with another slice.
4. dip this sandwich into the batter. the batter sshould coat the sandwich completley.
5. put this in hot oil and fry till golden brown
6 serve hot with sauce or chutney.

palak raita

INGREDIENTS
palak- 2 small bunch
green chillies- 2-3 nos
salt & pepper- as per taste
curd- 1 ltr
METHOD
clean & wash the palak. steam cook the leaves for 3-4 mins.
when it cools down, finely chop the palak
beat the curd along with salt & pepper in a mixer/liquidizer.
add palak leaves & chopped chillies .
serve chilled.

grilled vegetable cheese roll

INGREDIENTS
bread- 5 slices
mixed veg ( peas, carrot, cauliflower, beans)- finely chopped-1 cup
grated cheese- 1 cup
garam masala- 1 tsp
onion- finely chopped-1
ginger garlic paste- 1 tsp
oil- 1 tbs
METHOD
heat oil in a pan
fry onions till golden brown
add ginger garlic paste, garam masala, salt & chopped veg & cook till the veg is done.
roll the bread using a rolling pin.
stuff the cooked veg & a tbs of cheese & roll it
grill in oven for 5 mins
serve hot with tomato sauce

cheese roll

INGREDIENTS
bread- 5 slices
green chutney- 5 tbs
amul cheese (processed)-(cut into cubes)- 5 nos
oil- for deep frying
METHOD
Soak bread in water at once & place it on your palm & gently press it to drain the water.
place 1 tbs of chutney & a piece of cheese and gently roll it.
fry this in hot oil till it turns golden brown.

FOR THE GREEN CHUTNEY
coriander leaves- a small bunch
mint leaves- a small bunch
green chillies- 5-6
METHOD
grind all these together without adding water. dont put salt in this chutney as cheese contains salt.