Roasted Tomato and Sweet lime soup

ROASTED TOMATO AND SWEET LIME SOUP

Recipe of Roasted Tomato and Sweet lime soup will update Soon...

Roasted Tomato and green pepper soup with basil

ROASTED TOMATO AND GREEN PEPPER SOUP WITH BASIL

Recipe of Roasted Tomato and green pepper soup with basil will update Soon...

Kandhari Kebab

KANDHARI KEBAB

Recipe of Kandhari Kebab will update Soon

Aval Halwa (Beaten Rice)

AVAL HALWA (BEATEN RICE)

S.NO	INGREDIENTS	QTY	UNIT
1	Aval(Beaten Rice)	500	gm
2	Ghee	75	ml
3	Jaggery	200	gm
4	Cardamom green	10	gm
5	Roasted Cashew nuts	40	gm
6	Melon seeds	15	gm

METHOD:

* Boil water in a steel vessel and add grated Jaggery. Mix it thoroughly and make a semi liquid consistency. Add Green cardamom sticks in to it. Add mashed khoya, and boil it for 2- 3 minutes.

* Heat ghee a frying pan, Add cashew nuts and Melon seed. Sauté it for 2-3 minutes, and keep a side.

* Wash the Beaten rice (Aval or Poha) and add in to the vessel of Jaggery and khoya mix. 

* Cook it for 20-25 minutes in a slow flame. Mix it thoroughly. 

* Once Beaten rice is mixed together with Jaggery and khoya and ghee and nuts in to it.   

* Again mix it thoroughly, and garnish with cashew nuts.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Podi tossed asparagus stuffed in crispy Dosa with asparagus bonda

PODI TOSSED ASPARAGUS STUFFED IN CRISPY DOSA WITH ASPARAGUS BONDA

Gobi Paratha

GOBI PARATHA

One of the most popular breakfast dishes throughout western, central and northern regions of the Indian Peninsula, made of spiced potatoes filled whole wheat flat bread griddled with desi ghee. It is also similar like Aloo Paratha

Sl. No	Ingredients	Quantity	Units
For stuffing
1	Cauliflower boiled and grated	500	Gms
2	Green chilly finely chopped	5	Gms
3	Fresh coriander finely chopped	10	Gms
4	Red Onion  finely chopped	90	Gms
5	Cumin Powder	5	Gms
6	Chat Masala	5	Gms
7	Salt	to taste
8	Anardana powder	10	Gms
For Dough
9	Whole wheat flour (Atta)	500	Gms
10	Water	310	Gms
11	Sunflower Oil	10	ml
12	Salt	to taste
For Cooking
13	White Butter	150	Gms
For Serving
14	Set curd (per bowl)	80	Gms
15	Mango Pickle	150	Gms

METHOD:

For Stuffing: 

* Mix together all the ingredients and check the seasoning 

* Divide into 10 equal parts

For Dough  

* In whole wheat flour add Water and salt mix well 

* Knead the mix to make a soft dough   

* Add vegetable oil and keep for 1 hour resting  

* Divide into 10 equal parts.                                                                                                                       Making of Paratha  

* Flatten the dough and stuff with aloo mix and roll into 4 inches of diameter  

* Cook on griddle plate, basting with the Butter.  

 Serving of Paratha  

* Serve one piece of Gobi paratha with set yoghurt and Mango Pickle                                                            *

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Aloo Paratha

ALOO PARATHA

One of the most popular breakfast dishes throughout western, central and northern regions of the Indian Peninsula, made of spiced potatoes filled whole wheat flat bread griddles with desi ghee.

Sl. No	Ingredients	Quantity	Units
For stuffing
1	Potatoes boiled and grated	500	Gms
2	Green chilly finely chopped	5	Gms
3	Fresh coriander finely chopped	10	Gms
4	Red Onion  finely chopped	90	Gms
5	Cumin Powder	5	Gms
6	Chat Masala	5	Gms
7	Salt	to taste
8	Anardana powder	10	Gms
For Dough
9	Whole wheat flour (Atta)	500	Gms
10	Water	310	Gms
11	Sunflower Oil	10	ml
12	Salt	to taste
For Cooking
13	White Butter	150	Gms
For Serving
14	Set curd (per bowl)	80	Gms
15	Mango Pickle	150	Gms

METHOD:

For Stuffing: 

* Mix together all the ingredients and check the seasoning 

* Divide into 10 equal parts

For Dough  

* In whole wheat flour add Water and salt mix well 

* Knead the mix to make a soft dough   

* Add vegetable oil and keep for 1 hour resting  

* Divide into 10 equal parts.                                                                                                                       Making of Paratha  

* Flatten the dough and stuff with aloo mix and roll into 4 inches of diameter  

* Cook on griddle plate, basting with the Butter.  

 Serving of Paratha  

* Serve one piece of Aloo paratha with set yoghurt and Mango Pickle.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in