Category Archives: Microwave recipe

Amla Murabba – Amla Murabba Banane ki vidhi

Amla Murabba – आंवला मुरब्बा – Amla Murabba Banane ki vidhi


Gooseberries are enriched with Iron and Vitamin C which are good for our body.One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day.

Here is an easy recipe with step by step pictures to make Amla Murabba . For making murabba  take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba.Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market.

Direction:

Getting Ready 

Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.aamla murabba

Peel and grind the cardamom.aamla murabba

Making:

To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.aamla murabba

After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.aamla murabba

After 5 minutes are over the amlas are tender, drain out the amlas from the water.aamla murabba

To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it.  Add amlas to the sugar syrup. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.aamla murabba

 The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.aamla murabba

Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.

aamla murabba Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.aamla murabba

Serving :

After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year. aamla murabba

Suggestion:

  • Be little cautious while pricking the gooseberries.Make sure you don’t hurt your hand.
  • If the amla slips from your hand then the fork can hurt you.
  • If you don’t want to prepare sugar syrup, then just mix the sugar to the amlas and check after 4 to 5 hours.
  • The juice from amlas gets released and the sugar dissolves as well to a large extent .i.e. the sugar turns into syrup form automatically.With this amlas are prepared little quickly but you need to keep them aside for a while.
  • If you need to make them instantly, then add them to the syrup directly followed by 1 cup of water.Turn on the flame and keep it low so that sugar dissolves gradually.
  • If you add too much of water then you will need to cook it for more time as we need sugar syrup with thick consistency.So, to prepare the murabba quickly and to make the syrup dense in consistency instantly add water in less quantity.
  • Keep a check on the flame so that the syrup doesn’t turn brown from beneath.
  • Steel vessel can be used for making the murabba but we cannot leave the amlas inside it for too long.
  • Don’t cook murabba in Iron or aluminium vessels as the murabba will stale too quickly.
  • Let the sugar syrup cool down a little as we don’t add syrup in glass container when its too hot.
  • Check it after 2 to 3 days because at times the syrup turns thin in consistency. If the syrup turns too thin in consistency and if we don’t re-cook the syrup then it spoils too quickly and starts smelling stale. This spoils the murabba.
  • You can use glass or any other food grade plastic container for storing.While taking out the murabba make sure you use a clean and dry spoon.

Amla Murabba - Amla Murabba Banane ki vidhiaamla murabba
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry- 1 kg
  • Sugar – 1.5 kg
  • Green Cardamom- 10 to 11
  • Black salt- 1 tsp
  • Black pepper Powder- ½ tsp
Instructions
  1. Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.
  2. Peel and grind the cardamom.
  3. To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.
  4. After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.
  5. After 5 minutes are over the amlas are tender, drain out the amlas from the water.
  6. To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.
  7. Add amlas to the sugar syrup. The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.
  8. Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.
  9. Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.
  10. After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year

 

 

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Try innovative Sweet potato chaat whenever you crave for something tantalizing and delicious. Did you ever wonder you could make yummy Shakarkandi chaat. I am sure you didn’t.  It is very easy and quick to make this tasty snack of Sweet potato chaat, You can serve it to friends and family and surprise everyone.

Here is an easy recipe with pictures to make Sweet potato chaat. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

Directions: 

Making:

Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn’t get dry. Tie it with a loose knot.shakarkandi chaat

Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.shakarkandi chaat

After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.shakarkandi chaat

Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.shakarkandi chaat

Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.shakarkandi chaat

Sweet potato chaat is now ready. Transfer it to a serving plate.shakarkandi chaat Serving:

Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!shakarkandi chaat Suggestions

  • If you want then you can boil the sweet potatoes in the same way as potatoes.

 

Sweet Potato Chaat Recipe - Shakarkandi ki Chaat Recipe
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Sweet potatoes – 2
  • Sweet sauce
  • green chilly sauce
  • Green coriander (finely chopped)
  • Roasted cumin powder
  • Black salt
  • Lemon – 1
Instructions
  1. Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn't get dry. Tie it with a loose knot.
  2. Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.
  3. After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.
  4. Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.
  5. Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.
  6. Sweet potato chaat is now ready. Transfer it to a serving plate.
  7. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

 

How to Make Pizza Without Yeast – Easy No yeast Pizza Recipe

How to Make Pizza Without Yeast – Easy No yeast Pizza Recipe

Now you can make an Easy no yeast pizza with very less efforts. The ultimate question of How to make pizza without yeast has now been solved. Yeast is used as a leavening agent in baked recipes but now you can make pizza without it too. I am sure kids will relish eating their favorite pizza and will finish it in no time.

Here is an easy step by step recipe with pictures to make yummy and easy no yeast pizza  and surprise everyone. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. You can also use paneer, mushrooms, onion, tomato, baby corn as pizza topping if desired.  Enjoy!

Directions

Getting ready:
Evenly grease a baking tray with some oil.

No yeast pizza
Grate the mozzarella cheese manually with a grater in a bowl.

No yeast pizzaMaking:

Take refined flour in a big mixing bowl and add curd, sugar, baking soda, salt and 2 tsp olive oil into it. You can use any other cooking oil instead of olive oil. Mix all the ingredients really well.

No yeast pizza

Now add lukewarm water in small portions and knead soft dough. Grease the hand with some oil and knead the dough until it gets smooth. Dough is ready, less than ¼ cup of water is used to knead the dough.

No yeast pizza

Place the dough on the greased baking tray and flatten it into 1/3 cm thick pizza with fingers or rolling pin.

No yeast pizza

Now spread some oil on the pizza base then cover it with thin layer of pizza sauce.

No yeast pizza

Arrange the capsicum chunks at particular distance on the pizza base then place the olives in-between the capsicum chunks.

No yeast pizza

After that, put the sweet corns on the pizza base then spread the grated mozzarella on it.

No yeast pizza

Preheat the oven at 200 degree centigrade then place the pizza inside the oven and bake it for 12 minutes on 200 degree centigrade. Bake the pizza on convection mode of microwave. Check later.

No yeast pizza
12 minutes are over, take out the tray. Pizza is not baked yet so place it inside the oven and bake it for 2 minutes more. After 2 minutes, take out the tray. Pizza has turned golden brown from the edges, it is baked aptly. Pizza without yeast is now ready to serve. It took 14 minutes to bake the pizza.

No yeast pizzaServing:
Sprinkle the oregano and crushed black pepper on the pizza and cut it into wedges. You can sprinkle some red chilly flakes on it as well. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. Enjoy!

No yeast pizzaSuggestion

  • You can use paneer, mushrooms, onion, tomato, baby corn or whatever you like for pizza topping.

How to Make Pizza Without Yeast - Easy No yeast Pizza Recipehow to make no yeast pizza
Author: 
Recipe type: Baking
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Refined flour – 1 cup
  • Olive oil – 2 tbsp
  • Curd – 2 tbsp
  • Baking soda - ¼ tsp
  • Sugar - ½ tsp
  • Salt - ¼ tsp or to taste
  • Mozzarella cheese – 2x2 inch piece
  • Capsicum – 8-10 pieces (½ - ¾ inch pieces)
  • Olive – 1 tbsp (preserved)
  • Pizza sauce – 2 tbsp
  • Oregano - ¼ tsp
  • Black pepper - ¼ tsp (crushed)
  • Sweet corns – 1 tbsp
Instructions
  1. Evenly grease a baking tray with some oil.
  2. Grate the mozzarella cheese manually with a grater in a bowl.
  3. Take refined flour in a big mixing bowl and add curd, sugar, baking soda, salt and 2 tsp olive oil into it. You can use any other cooking oil instead of olive oil. Mix all the ingredients really well.
  4. Now add lukewarm water in small portions and knead soft dough. Grease the hand with some oil and knead the dough until it gets smooth. Dough is ready, less than ¼ cup of water is used to knead the dough.
  5. Place the dough on the greased baking tray and flatten it into ⅓ cm thick pizza with fingers or rolling pin.
  6. Now spread some oil on the pizza base then cover it with thin layer of pizza sauce.
  7. Arrange the capsicum chunks at particular distance on the pizza base then place the olives in-between the capsicum chunks.
  8. After that, put the sweet corns on the pizza base then spread the grated mozzarella on it.
  9. Preheat the oven at 200 degree centigrade then place the pizza inside the oven and bake it for 12 minutes on 200 degree centigrade. Bake the pizza on convection mode of microwave. Check later.
  10. minutes are over, take out the tray. Pizza is not baked yet so place it inside the oven and bake it for 2 minutes more. After 2 minutes, take out the tray. Pizza has turned golden brown from the edges, it is baked aptly. Pizza without yeast is now ready to serve. It took 14 minutes to bake the pizza.
  11. Sprinkle the oregano and crushed black pepper on the pizza and cut it into wedges. You can sprinkle some red chilly flakes on it as well. Serve this tempting and cheesy pizza without yeast steaming hot along with tomato sauce or green coriander chutney. Enjoy!

 

Sabudana Kheer Recipe in Microwave – How To Make Saboodana Khir using Microwave

Sabudana Kheer Recipe in MIcrowave – How To Make Saboodana Khir using Microwave

Sabudana Kheer is a sweet, creamy and smooth kheer made of sago pearls. It is mostly made during fast and festivals but you can also eat it whenever you crave for something sweet. Ever wondered you could also make kheer in a microwave but now you surely can. It will save your time as well as effort.

Here is an easy step by recipe with pictures to prepare yummy Sabudana Kheer in Microwave. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled to family members and guests.

Directions

Getting ready:

Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.

Saboodana khir using microwave

Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.

Saboodana khir using microwaveMaking:

Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.

Saboodana khir using microwave

2 minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.

Saboodana khir using microwave

Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.

Saboodana khir using microwave

After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.

Saboodana khir using microwaveServing:

Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.

Saboodana khir using microwaveSuggestion

  • You can add peanuts, chironji or any other dry fruits you like. You can also increase or decrease the quantity of dry fruits according to preference.
  • Here we have prepared the kheer with small sized sago pearls but if you are preparing the kheer with big sized sago pearls then soak them for 8 hours.

Sabudana Kheer Recipe in Microwave - How To Make Saboodana Khir using Microwave
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Milk - ½ litre
  • Sago pearls - ½ cup
  • Sugar – less than ½ cup or to taste
  • Cashews – 8 to 10
  • Raisins – 1 tbsp
  • Pistachios – 5 to 6
  • Green cardamom – 2
Instructions
  1. Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.
  2. Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.
  3. Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.
  4. minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.
  5. Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.
  6. After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.
  7. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.

 

Microwave Khandvi Recipe – How to make Khandvi in Microwave?

Microwave Khandvi Recipe – How to make Khandvi in Microwave?

 Khandvi has always been our favorite Gujarati recipe. Earlier you had to go to the market to get these sumptuous Khandvi but now you can make it easy in a microwave too. These yummy Khandvi will make a perfect snack for family and friends.

Here is an easy step by step by step recipe to make tasty Khandvi in microwave . Make this appealing Khandvi, garnish it with chopped green coriander and grated fresh coconut and serve it as it is. Enjoy

Directions

Getting ready:

Sieve chickpea flour in a bowl. khandvi in microwaveChop curry leaves and place it in a bowl and slice the green chillies lengthwise as well.Khandvi in microwaveMaking:

Put the curd and chickpea flour in a mixer jar along with 2 cups of water. Whisk the mixture until it turns smooth. Pour this smooth batter into a microwave safe bowl and add salt, turmeric powder, asafoetida and 1 tbsp of oil into it. Mix everything really well.Khandvi in microwave

Place the bowl inside the microwave. Cook the chickpea flour mixture for 2 minutes on highest temperature. Take the bowl out and stir the mixture well. After that, place it back inside the microwave and cook it for 2 more minutes. Repeat the same process once again and at last bake it for 1 minute more. Overall cook the mixture for 7 minutes on highest temperature.

Khandvi in microwave

Whisk the mixture with a spoon until it turns smooth. After that, take a tray or steel plate and flip it. Pour 2-3 tsp of khandvi mixture on the back of the tray. Cover the rest of the dough or else it will start getting frigid. Spread the mixture evenly all over the tray with the help of a scraper. Allow it to cool down for 10-15 minutes.

Khandvi in microwave

After 15 minutes, cut the khandvi batter into 2 inch wide and 6 inch long strips. Then, pick it from one side with the help of a knife and roll it out to the other end, like a roll. Place the rolled khandvi on a plate. Similarly, spread the batter and roll it out to make khandvi until the batter is utilized completely.

Khandvi in microwave

For tempering, heat a small pan with some oil. When the oil is heated sufficiently, splutter red mustard seeds in the oil. Further add sesame seeds, curry leaves and green chilly into it.  Let everything roast for a while. Turn off the flame.

Khandvi in microwave

Tempering for khandvi is now ready. Pour the tempering evenly on each khandvi. Khandvi is now ready to serve.

Khandvi in microwaveServing:

Garnish this delicious and mouth-watering khnadvi with chopped green coriander and grated fresh coconut and serve it as it is.

Khandvi in microwaveSuggestions

  • Cook the khandvi batter well until the lumps dissolves completely and it turns smooth. If the batter is not cooked well then you won’t be able to roll out khandvi well and if there is any lump in the batter then it will be difficult to spread the batter evenly.
  • If you want to eat spicy khandvi then add ½ tsp ginger paste and ½ tsp green chilly paste into the batter. Mix everything well. After that, similarly prepare the khandvi. For 3-4 members

Microwave Khandvi Recipe - How to make Khandvi in Microwave?khandvi
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup (100 grams)
  • Curd – 1 cup (200 grams)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 2-3 tbsp
  • Green chilly – 2
  • Curry leaves – 8-10
  • Turmeric powder – less than ¼ tsp
  • Asafoetida – 1 pinch
  • Red mustard seeds – ½ tsp
  • Sesame seeds – 1 tsp
  • Salt – ¾ tsp or to taste.
Instructions
  1. Sieve chickpea flour in a bowl.
  2. Chop curry leaves and place it in a bowl and slice the green chillies lengthwise as well.
  3. Put the curd and chickpea flour in a mixer jar along with 2 cups of water. Whisk the mixture until it turns smooth. Pour this smooth batter into a microwave safe bowl and add salt, turmeric powder, asafoetida and 1 tbsp of oil into it. Mix everything really well.
  4. Place the bowl inside the microwave. Cook the chickpea flour mixture for 2 minutes on highest temperature. Take the bowl out and stir the mixture well. After that, place it back inside the microwave and cook it for 2 more minutes. Repeat the same process once again and at last bake it for 1 minute more. Overall cook the mixture for 7 minutes on highest temperature.
  5. Whisk the mixture with a spoon until it turns smooth. After that, take a tray or steel plate and flip it. Pour 2-3 tsp of khandvi mixture on the back of the tray. Cover the rest of the dough or else it will start getting frigid. Spread the mixture evenly all over the tray with the help of a scraper. Allow it to cool down for 10-15 minutes.
  6. After 15 minutes, cut the khandvi batter into 2 inch wide and 6 inch long strips. Then, pick it from one side with the help of a knife and roll it out to the other end, like a roll. Place the rolled khandvi on a plate. Similarly, spread the batter and roll it out to make khandvi until the batter is utilized completely.
  7. For tempering, heat a small pan with some oil. When the oil is heated sufficiently, splutter red mustard seeds in the oil. Further add sesame seeds, curry leaves and green chilly into it. Let everything roast for a while. Turn off the flame.
  8. Tempering for khandvi is now ready. Pour the tempering evenly on each khandvi. Khandvi is now ready to serve.
  9. Garnish this delicious and mouth-watering khnadvi with chopped green coriander and grated fresh coconut and serve it as it is

 

Pizza Packets Recipe – Pizza Pockets Recipe

Pizza Packets Recipe – Pizza Pockets Recipe

Pizza  packets have always been a favorite among kids and youngsters. You can make a little innovation while making these and surprise the kids with yummy Pizza pockets. These lip smacking pockets are yummy and will surely satisfy all hunger pangs. You can pack it it an kids lunch box or pack it while on a picnics.

Here is an easy step by step recipe to make every kids favorite Pizza pocket. Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with  tomato sauce or kasundi. Enjoy!

Directions

Getting ready:

Evenly grease a baking tray with some oil.

Pizza pocketsMaking:

Take refined flour in a big mixing bowl and add sugar, salt, instant dry active yeast and olive oil into it. Mix all the ingredients really well. Now add lukewarm water in small portions and knead soft dough. Knead the dough for 5-6 minutes continuously to make it smooth. ¾ cup of water is used to knead this much quantity of flour. Grease the dough and bowl with some oil then cover and keep the dough aside for 2 hours to ferment.

Pizza pockets

2 hours are over, dough has fermented. Slightly punch the dough and divide it into 3 equal portions. Smoothen each dough lump and keep them aside in a bowl.

Pizza pockets

For stuffing, place a pan on flame and pour olive oil into it. When the oil gets heated, add french beans into it and saute it for a minute. Then add the sweet corns into it and cook it for 30 seconds.

Pizza pockets

Add the capsicum, cabbage, black pepper powder and salt into the veggies. Stir to mix everything really well for a minute. Don’t overcook the veggies, keep them crunchy. Stuffing is now ready, turn off the flame and transfer it to a bowl.

Pizza pocketsTo make pizza pockets, take a dough lump and dust it with some dry flour. Place it on the rolling board and roll it out into ¼ cm thick base. Evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners.

Pizza pockets

Put some stuffing on the base and then grate some mozzarella cheese on the stuffing.

Pizza pockets

After that, lift the dough from one side and close the stuffing. Seal the edges nicely and place it on the greased baking tray.

Pizza pockets

Roll out another dough lump into square shape and evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners. Then layer it with the stuffing and mozzarella cheese. Cover the stuffing nicely and place it on the greased baking tray. Similarly, stuff the other dough lump as well. After that, cover the baking tray with a cloth or napkin paper and keep the pizza pockets aside for 30 minutes. Afterward, bake them.

Pizza pockets

Preheat the oven at 180 degree centigrade then place the baking tray inside the oven and bake the pizza pockets for 10 minutes on 180 degree centigrade. After 10 minutes, take out the tray and flip the sides of the pizza pockets. Place the tray inside and bake them for 5 minutes more. 5 minutes are over, take out the tray. Pizza pockets have turned golden brown, they are now ready to serve.

Pizza pocketsServing:

Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with kasundi or tomato sauce. Enjoy!

Pizza pockets

Pizza Packets Recipe - Pizza Pockets Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups
  • Olive/refined oil – 2 tbsp
  • Instant dry active yeast – 1 tsp
  • Sugar – 1 tsp
  • Salt - ½ tsp or to taste
  • Mozzarella cheese
  • Pizza sauce - ¼ cup
  • French beans - ¼ cup (finely chopped)
  • Capsicum – 1 (thinly sliced)
  • Sweet corns - ¼ cup
  • Cabbage - ½ cup (chopped)
  • Black pepper powder - ¼ tsp
  • Salt - ¼ tsp
  • Olive oil – 1 tsp
Instructions
  1. Evenly grease a baking tray with some oil.
  2. Take refined flour in a big mixing bowl and add sugar, salt, instant dry active yeast and olive oil into it. Mix all the ingredients really well. Now add lukewarm water in small portions and knead soft dough. Knead the dough for 5-6 minutes continuously to make it smooth. ¾ cup of water is used to knead this much quantity of flour. Grease the dough and bowl with some oil then cover and keep the dough aside for 2 hours to ferment.
  3. hours are over, dough has fermented. Slightly punch the dough and divide it into 3 equal portions. Smoothen each dough lump and keep them aside in a bowl.
  4. For stuffing, place a pan on flame and pour olive oil into it. When the oil gets heated, add french beans into it and saute it for a minute. Then add the sweet corns into it and cook it for 30 seconds.
  5. Add the capsicum, cabbage, black pepper powder and salt into the veggies. Stir to mix everything really well for a minute. Don't overcook the veggies, keep them crunchy. Stuffing is now ready, turn off the flame and transfer it to a bowl.
  6. To make pizza pockets, take a dough lump and dust it with some dry flour. Place it on the rolling board and roll it out into ¼ cm thick base. Evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners.
  7. Put some stuffing on the base and then grate some mozzarella cheese on the stuffing.
  8. After that, lift the dough from one side and close the stuffing. Seal the edges nicely and place it on the greased baking tray.
  9. Roll out another dough lump into square shape and evenly apply a thin layer of pizza sauce on it, leaving ½ cm space from corners. Then layer it with the stuffing and mozzarella cheese. Cover the stuffing nicely and place it on the greased baking tray. Similarly, stuff the other dough lump as well. After that, cover the baking tray with a cloth or napkin paper and keep the pizza pockets aside for 30 minutes. Afterward, bake them.
  10. Preheat the oven at 180 degree centigrade then place the baking tray inside the oven and bake the pizza pockets for 10 minutes on 180 degree centigrade. After 10 minutes, take out the tray and flip the sides of the pizza pockets. Place the tray inside and bake them for 5 minutes more. 5 minutes are over, take out the tray. Pizza pockets have turned golden brown, they are now ready to serve.
  11. Cut these lip-smacking and finger-licking pizza pockets and serve them steaming hot along with kasundi or tomato sauce. Enjoy!

 

Gingernut Cookies Recipe – Soft and Chewy Ginger Nuts Biscuits

Gingernut Cookies Recipe – Soft and Chewy Ginger Nuts Biscuits

Ginger nut cookies have a different flavor to them from the usual cookies. These soft and chewy cookies make a perfect treat for your winter evenings.  You can serve it to your guest with a steaming hot cup of tea or coffee.  These appealing and buttery cookies is also a favorite among kids as well as youngsters.

Here is an easy step by step recipe with pictures to make crumbly and delightful Ginger nut cookies. You can also store them in an air tight container and relish eating them for a longer period of time.

Directions

Getting ready:

Peel the green cardamom and crush the seeds into coarse powder along with nutmeg and cloves using mortar pestle. Keep the powder in a bowl.

Soft and chewy ginger nuts biscuitsMaking:

Melt the butter and take it in a big bowl followed by brown sugar and golden syrup and mix everything thoroughly until the mixture turns even and fluffy. Then keep the mixture aside.

Soft and chewy ginger nuts biscuits

Now take refined flour in another bowl and add baking soda, baking powder and ginger powder in it and strain the mixture twice or thrice through a sieve so that everything is mixed nicely.

Soft and chewy ginger nuts biscuits

Then add the refined flour mixture in the butter-brown sugar-golden syrup mixture in two portions and mix all the ingredients together.

Soft and chewy ginger nuts biscuits

Add the green cardamom-cloves-nutmeg powder in the dough and mix properly. Then add 2 tsp of milk and knead the dough with hand. Dough for making gingernut cookies is ready.

Soft and chewy ginger nuts biscuits

Now divide the dough in equal portions and roll each lumps into smooth balls. Place them on the baking tray.

Soft and chewy ginger nuts biscuits

Flatten each cookie dough into cookies, keep them back on the tray and maintain some distance between them. Preheat the oven at 180 degree centigrade then keep the tray inside the oven and bake the cookies for 10 minutes at 180 degree centigrade. Check the cookies after 7 to 8 minutes.

Soft and chewy ginger nuts cookies

10 minutes later, cookies will get baked aptly. Sprinkle some powdered sugar on each cookies then place them on wire stand so that they cool down quickly. Gingernut cookies are ready.

Soft and chewy ginger nuts biscuitsServing:

Serve these crusty and lip-smacking gingernut cookies along with steaming hot cup of tea or coffee or have them as it is. Once the cookies cools down completely, store them in a container and relish eating for 2 months.

Soft and chewy ginger nuts biscuitsSuggestion

  • Baking varies from oven to oven so first bake the cookies for 10 minutes then bake them for short time intervals while checking in-between until they get baked aptly.

Gingernut Cookies Recipe - Soft and Chewy Ginger Nuts Biscuits
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Refined flour – 1.5 cup (150 grams)
  • Brown sugar/khand – ½ cup (100 grams)
  • Butter – ¼ cup (50 grams)
  • Golden syrup – 2 tbsp
  • Powdered sugar – 1 tbsp
  • Ginger powder – 1 tsp
  • Baking powder – ½ tsp
  • Baking soda - ¼ tsp
  • Green cardamom – 4
  • Cloves – 4
  • Nutmeg – 2 pinch
Instructions
  1. Peel the green cardamom and crush the seeds into coarse powder along with nutmeg and cloves using mortar pestle. Keep the powder in a bowl.
  2. Melt the butter and take it in a big bowl followed by brown sugar and golden syrup and mix everything thoroughly until the mixture turns even and fluffy. Then keep the mixture aside.
  3. Now take refined flour in another bowl and add baking soda, baking powder and ginger powder in it and strain the mixture twice or thrice through a sieve so that everything is mixed nicely.
  4. Then add the refined flour mixture in the butter-brown sugar-golden syrup mixture in two portions and mix all the ingredients together.
  5. Add the green cardamom-cloves-nutmeg powder in the dough and mix properly. Then add 2 tsp of milk and knead the dough with hand. Dough for making gingernut cookies is ready.
  6. Now divide the dough in equal portions and roll each lumps into smooth balls. Place them on the baking tray.
  7. Flatten each cookie dough into cookies, keep them back on the tray and maintain some distance between them. Preheat the oven at 180 degree centigrade then keep the tray inside the oven and bake the cookies for 10 minutes at 180 degree centigrade. Check the cookies after 7 to 8 minutes.
  8. minutes later, cookies will get baked aptly. Sprinkle some powdered sugar on each cookies then place them on wire stand so that they cool down quickly. Gingernut cookies are ready.
  9. Serve these crusty and lip-smacking gingernut cookies along with steaming hot cup of tea or coffee or have them as it is. Once the cookies cools down completely, store them in a container and relish eating for 2 months.

 

Eggless Date Cake Recipe – khajoor Cake Recipe

Eggless Date Cake Recipe – khajoor Cake Recipe

Eggless Date cake is a sweet cake that makes your evening a more delightful snacktime. You can enjoy it with a cup of tea or coffee or can be simply eaten too.  You can serve it to guests and can give it to kids too. I am sure everyone will relish eating it.

Here is an easy recipe with step by step picture to make a perfect date cake any day you  crave to eat anything sweet. Slice the cake and serve the delicious and spongy eggless date cake straight away or refrigerate the cake before serving.

Directions

Getting ready:

Remove the seeds from the dates and soak them for 15 to 20 minutes either in 4 tbsp of milk or 4 tbsp of water. Later, grind them with same milk or water into fine paste in mixer grinder.

Khajoor cake recipe

Take flax seeds powder in a small bowl along with milk and soak it for 15 to 20 minutes.

Khajoor cake recipe

Apply some butter evenly in a baking container then put 1 tsp of refined flour in it and spread a thin layer. Later, remove the excess refined flour from the container.

Khajoor cake recipeMaking:

Take refined flour in a big mixing bowl and add baking soda and baking powder to it. Strain the mixture twice through a sieve so that everything gets mixed well. Keep the flour mixture aside.

Khajoor cake recipe

Now take butter in another bowl and melt the butter in microwave.

Khajoor cake recipe

Then add sugar and whisk constantly to mix them well.

Khajoor cake recipe

When the mixture turns even, add flax seeds powder and dates in the bowl and mix thoroughly. Add half amount of milk to the batter and mix properly.

Khajoor cake recipe

Later, add flour mixture to the batter while mixing continuously.

Khajoor cake recipe

Add the almonds and walnuts in the batter and mix the really well. Batter for making cake is ready.

Khajoor cake recipe

Transfer the batter to the greased container and tap the container to level the batter.

Khajoor cake recipe

Place the container in preheated oven and bake the cake for 40 minutes at 180 degree centigrade. 40 minutes later, cake will get baked perfectly. Allow the cake to cool down.

Khajoor cake recipe

Once the cake cools down, move a knife around the sides of the cake and flip the container on a plate. Tap the container and remove it. Eggless date cake is ready.

Khajoor cake recipeServing:

Slice the cake and serve the delicious and spongy eggless date cake straight away or refrigerate the cake before serving.

Eggless Date Cake Recipe - khajoor Cake Recipe
Author: 
Recipe type: Cake
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Powdered sugar - ½ cup
  • Butter - ½ cup
  • Milk - ½ cup
  • Dates – 10
  • Flax seeds powder – 1 tbsp
  • Walnuts – 1 tbsp (chopped)
  • Almonds – 1 tbsp (chopped)
  • Baking soda - ¼ tsp
  • Baking powder - ½ tsp
Instructions
  1. Remove the seeds from the dates and soak them for 15 to 20 minutes either in 4 tbsp of milk or 4 tbsp of water. Later, grind them with same milk or water into fine paste in mixer grinder.
  2. Take flax seeds powder in a small bowl along with milk and soak it for 15 to 20 minutes.
  3. Apply some butter evenly in a baking container then put 1 tsp of refined flour in it and spread a thin layer. Later, remove the excess refined flour from the container.
  4. Take refined flour in a big mixing bowl and add baking soda and baking powder to it. Strain the mixture twice through a sieve so that everything gets mixed well. Keep the flour mixture aside.
  5. Now take butter in another bowl and melt the butter in microwave.
  6. Then add sugar and whisk constantly to mix them well.
  7. When the mixture turns even, add flax seeds powder and dates in the bowl and mix thoroughly. Add half amount of milk to the batter and mix properly.
  8. Later, add flour mixture to the batter while mixing continuously.
  9. Add the almonds and walnuts in the batter and mix the really well. Batter for making cake is ready.
  10. Transfer the batter to the greased container and tap the container to level the batter.
  11. Place the container in preheated oven and bake the cake for 40 minutes at 180 degree centigrade. 40 minutes later, cake will get baked perfectly. Allow the cake to cool down.
  12. Once the cake cools down, move a knife around the sides of the cake and flip the container on a plate. Tap the container and remove it. Eggless date cake is ready.
  13. Slice the cake and serve the delicious and spongy eggless date cake straight away or refrigerate the cake before serving.

 

Stuffed Bhindi in Microwave – How to cook Stuffed Masala Bhindi in Microwave?

Stuffed Bhindi in Microwave – How to cook Stuffed Masala Bhindi in Microwave

This spicy masala Stuffed bhindi is a flavorful  delight in every bite. You might have often prepared this tasty Stuffed Bhindi in the traditional way. Who knew it could also be made in microwave too.  Bhindi when stuffed with flavorful spices adds a spicy twist to the otherwise simple bhindi.

Here is an easy recipe to prepare Stuffed Bhindi in microwave with easy step by step pictures. Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy.

Directions

Getting ready:

Rinse the okras thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra from center keeping another end joint.

Stuffed bhindiMaking:

Take salt, ginger powder, dry mango powder, cumin powder, fennel powder, coriander powder, turmeric powder, asafoetida, red chilly powder, garam masala and half amount of green coriander in a plate. Mix all the spices really well, stuffing is ready.

Stuffed bhindi

To stuff the okras, take an okra and stuff it nicely with the spice mixture. Place it in a borosil microwave safe bowl and likewise stuff the rest of the okras.

Stuffed bhindi

Sprinkle the rest of the spice mixture on the okras and drizzle some oil on them as well. Cover the bowl, place it inside the microwave and cook the okras for 3 minutes.

Stuffed bhindi
After 3 minutes, take out the bowl and stir the okras. Place the bowl inside the microwave without lid and cook the okras for 2 minutes more.
Stuffed bhindi

2 minutes are over, take out the bowl. Stuffed okras are now ready to serve. 


Stuffed bhindi

Serving:

Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice.

  • This much Stuffed Bhindi in microwave is sufficient for 3-4 members

Stuffed Bhindi in Microwave - How to cook Stuffed Masala Bhindi in Microwavestuffed bhindi
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okras – 250 grams
  • Oil – 2-3 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin powder - ½ tsp
  • Salt - ¾ tsp or to taste
  • Ginger - ½ tsp ( powder/paste)
  • Dry mango powder – ½ tsp
  • Fennel powder – 1.5 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder - ½ tsp
  • Red chilly powder - ½ tsp
  • Garam masala – less than ¼ tsp
Instructions
  1. Rinse the okras thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra from center keeping another end joint.
  2. Take salt, ginger powder, dry mango powder, cumin powder, fennel powder, coriander powder, turmeric powder, asafoetida, red chilly powder, garam masala and half amount of green coriander in a plate. Mix all the spices really well, stuffing is ready.
  3. To stuff the okras, take an okra and stuff it nicely with the spice mixture. Place it in a borosil microwave safe bowl and likewise stuff the rest of the okras.
  4. Sprinkle the rest of the spice mixture on the okras and drizzle some oil on them as well. Cover the bowl, place it inside the microwave and cook the okras for 3 minutes.
  5. After 3 minutes, take out the bowl and stir the okras. Place the bowl inside the microwave without lid and cook the okras for 2 minutes more.
  6. minutes are over, take out the bowl. Stuffed okras are now ready to serve.
  7. Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice.

 

 

Gajar Ka Halwa Microwave Recipes – Microwave Carrot Halwa recipe

Gajar Ka Halwa Microwave Recipes – Microwave Carrot Halwa recipe

Gajar Halwa has been our all time favorite halwa recipe. With the onset of winters starts the season of carrots. You can prepare delicious Gajar ka Halwa with these nutritious carrots this season. Gajar Halwa is prepared in two different ways i.e traditionally and in microwave. Here we prepare Carrot halwa in microwave. This luscious halwa made of carrots, mawa, sugar, ghee and dry fruits is a favorite among all.

So, here’s a Gajar Halwa recipe in microwave with step by step pictures to sooth all your sweet cravings and add sweetness to your family time.

Directions: 

Getting ready:

Wash the carrots thoroughly with water, drain out the excess water and allow them to dry out completely. Now peel the carrots and cut them from top and bottom.

Microwave carrot halwa

Take a food processor and place as many carrots as possible into it at a time. Grate the carrots, similarly grate the rest of the carrots. You can also grate the carrots manually using a grater.

Microwave carrot halwa

Chop each cashew into small pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Microwave carrot halwa

Making:

Take mawa in a microwave safe bowl and place it inside the microwave and roast it for 1 minutes. After a minute, take out the bowl and stir the mawa. Place it back inside the microwave and roast it for another 1 minute. After that, mawa will get roasted aptly.

Microwave carrot halwa

Now take grated carrot in a microwave safe bowl and add milk into it. Place it inside the microwave and cook the carrot for 3 minutes. 3 minutes are over, take out the bowl and stir the carrot nicely. Place the bowl back inside the microwave and cook the carrot for 3 minutes more.

Microwave carrot halwa

3 minutes are over, take out the bowl and stir the carrot. Now add sugar and ghee into it. Mix it thoroughly. Place the bowl inside the microwave and cook the halwa for 4 minutes.

Microwave carrot halwa

4 minutes are over, take out the bowl and stir the halwa. Now add chopped cashews, raisins and roasted mawa into the halwa and mix everything really well. Place the bowl inside the microwave and cook the halwa for 4 minutes. After 4 minutes, stir the halwa and cook it in microwave for 4 more minutes.

Microwave carrot halwa

4 minutes are over, take out the bowl and stir the halwa. Add green cardamom powder and mix it really well. Carrot halwa is now ready, transfer it to a bowl.

Microwave carrot halwa

Serving:

Garnish this luscious and tantalizing carrot halwa with some chopped cashews and serve it steaming hot as a dessert or have it whenever you crave for something sweet. Enjoy!

Microwave carrot halwa

Suggestion

  • If you want to skip mawa then add condensed milk instead of it. Take a tin (400 grams) of condensed milk and add it to the halwa and skip adding sugar because condensed milk is already very sweet.

Gajar Ka Halwa Microwave Recipes - Microwave Carrot Halwa recipemicrowave carrot halwa
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carrots – 1 kg
  • Mawa – 250 grams
  • Sugar – 250 grams (more than 1 cup)
  • Milk – 1 cup
  • Cashews - ½ cup
  • Raisins - ¼ cup
  • Green cardamom – 4-5
  • Ghee – 2 tbsp
Instructions
  1. Wash the carrots thoroughly with water, drain out the excess water and allow them to dry out completely. Now peel the carrots and cut them from top and bottom.
  2. Take a food processor and place as many carrots as possible into it at a time. Grate the carrots, similarly grate the rest of the carrots. You can also grate the carrots manually using a grater.
  3. Chop each cashew into small pieces, place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
  4. Take mawa in a microwave safe bowl and place it inside the microwave and roast it for 1 minutes. After a minute, take out the bowl and stir the mawa. Place it back inside the microwave and roast it for another 1 minute. After that, mawa will get roasted aptly.
  5. Now take grated carrot in a microwave safe bowl and add milk into it. Place it inside the microwave and cook the carrot for 3 minutes. 3 minutes are over, take out the bowl and stir the carrot nicely. Place the bowl back inside the microwave and cook the carrot for 3 minutes more.
  6. minutes are over, take out the bowl and stir the carrot. Now add sugar and ghee into it. Mix it thoroughly. Place the bowl inside the microwave and cook the halwa for 4 minutes.
  7. minutes are over, take out the bowl and stir the halwa. Now add chopped cashews, raisins and roasted mawa into the halwa and mix everything really well. Place the bowl inside the microwave and cook the halwa for 4 minutes. After 4 minutes, stir the halwa and cook it in microwave for 4 more minutes.
  8. minutes are over, take out the bowl and stir the halwa. Add green cardamom powder and mix it really well. Carrot halwa is now ready, transfer it to a bowl.
  9. Garnish this luscious and tantalizing carrot halwa with some chopped cashews and serve it steaming hot as a dessert or have it whenever you crave for something sweet. Enjoy!