Category Archives: Miscellaneous

Creamy Mushroom Soup – Easy Mushroom Soup recipe

Mushroom Soup recipe – Quick Mushroom Soup recipe

Creamy Mushroom Soup is a really simple and super duper delicious recipe. Mushroom soup is prepared with numerous styles. But when Mushroom cream is stir fried in butter and grounded spices, then there is nothing more sumptuous than this mushroom soup. The intense and earthy flavour in the soup will make everyone go wow. It’s really classic.

Try making this recipe of creamy soup at your home and I am sure you and your dear ones will enjoy it. So, try to follow this simple recipe of Mushroom soup yourself and enjoy!

Directions

Getting ready:

Start with cleaning the mushrooms with a cloth and the cut off the stalks. Dice the mushrooms in small pieces.

creamy mushroom

Dissolve 2 to 3 tbsp corn flour in water until smooth. Corn slurry is now ready.

creamy mushroomMaking:

Heat 1 to 2 tbsp butter in a pan or wok. Add chopped ginger, mushroom chunks, salt and black pepper to the butter. Mix well. Now cover the pan with a lid and let in simmer on low flame for 3 to 4 minutes. Check later.

creamy mushroom

The mushrooms will start releasing juice, so cook them for 2 more minutes without covering so that the moisture evaporates on its own. Cook until the mushrooms get tender. Now, leave ¼ portions of mushrooms in the pan and coarsely ground the rest in a mixture grinder.

creamy mushroom

Mix the mushroom paste in the same pan and add 2 cups of water as well. Let it simmer.

creamy mushroom

Let the soup simmer for 2 to 3 minutes and add 1 tbsp cream into it.

creamy mushroom

Turn off the flame and mix 2 tsp lemon juice into it. Creamy mushroom soup is ready.

creamy mushroom

Transfer the mushroom soup to a bowl.

creamy mushroomServing:

Garnish it with some cream and green coriander sprigs and serve lip smacking creamy mushroom soup steaming hot and relish eating.

creamy mushroom

 

5.0 from 1 reviews
Creamy Mushroom Soup - Easy Mushroom Soup recipe mushroom soup
Author: 
Recipe type: Apptizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mushroom - 1 pack (200 grams)
  • Butter - 2 tbsp
  • Green coriander - 1-2 tbsp
  • Cream - 2 tbsp
  • Lemon - 1
  • Corn flour - 2 tbsp
  • Salt - 1 tsp (as per taste)
  • Black pepper - ¼ tsp (freshly grounded)
  • Ginger paste - ½ tsp
Instructions
  1. Start with cleaning the mushrooms with a cloth and the cut off the stalks. Dice the mushrooms in small pieces.
  2. Dissolve 2 to 3 tbsp corn flour in water until smooth.
  3. Heat 1 to 2 tbsp butter, ginger, mushroom chunks, salt and black pepper into it. Mix well.
  4. The mushrooms will start releasing juice. Cook until the mushrooms get tender.
  5. Now leave ¼ portions of mushrooms in the pan and coarsely ground the rest in a mixture grinder.
  6. Mix the mushroom paste, cream and add 2 cups of water as well. Let it simmer.
  7. Turn off the flame and mix 2 tsp lemon juice into it. Transfer the mushroom soup to a bowl.
  8. Garnish it with some cream and green coriander sprigs and serve lip smacking creamy mushroom soup steaming hot and relish eating.

 

Roasted Potato Wedges – Baked Potato Wedges Recipe

Roasted Potato Wedges Recipe – Oven Baked Potato Wedges Recipe

Roasted potato wedges is an all star and easy to make recipe which makes a perfect appetizer in any party or special occasion. The potatoes are marinated with black pepper powder, dry fenugreek leaves and sesame seeds mixed with olive oil and baked in the oven until golden brown and crispy.

When you feel like eating something light and devouring then try making baked potato wedges. Enjoy this lip smacking recipe of potatoes in supper or coffee. It’s really very easy to prepare baked potato wedges. Mix spices with potatoes and bake them and you have roasted potato wedges ready. Try making these chunky, golden potato wedges, yourself with this easy to follow recipe. Enjoy!

Directions

Getting ready:

1. Rinse the potatoes thoroughly. Peel the potatoes for making the wedges. You can also make wedges without peeling the potatoes.

potato wedges

2. Lift a potato and cut it into half. Further divide it into two.

potato wedges

3. Again take a piece and slice it in half. Repeat these steps to cut the potatoes into wedges.

potato wedgesMaking:

4. In a big mixing bowl add olive oil, salt, black pepper powder, oregano and dry fenugreek leaves to marinate the potato wedges and really well.

potato wedges

5. To it add the potato wedges and coat them well with the spices.

potato wedges

6. Then add sesame seeds to the potato mix. Give it a stir.

potato wedges

7. Now preheat oven at 180 degree centigrade. Evenly place the potatoes over the baking tray.

potato wedges

8. Place the tray in the oven and bake the potatoes for 35 minutes at 180 degree centigrade until golden brown and crispy.

potato wedges

9. Take the tray out. Potato wedges are now ready. Transfer them in a serving bowl.

potato wedgesServing:

10. Serve these tangy, spicy and delicious roasted potato wedges hot with any dip, accompanied with your favorite drink.

potato wedgesSuggestions

  • You can peel the potatoes or use them with their skin on.
  • Use any edible oil instead of olive oil.
  • If you want to make it more spicy then add red chilly powder to the potato wedges.

5.0 from 1 reviews
Roasted Potato Wedges Roasted Potato Wedges
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potato – 4 medium size
  • Olive oil – 2 tbsp
  • Salt – ½ tsp
  • Black pepper powder – ½ tsp
  • Dry fenugreek leaves – ½ tsp
  • Sesame seeds – ½ tsp
Instructions
  1. Instructions
  2. Peel the potatoes for making the wedges. You can also make wedges without peeling the potatoes.
  3. Rinse the potatoes thoroughly and cut each potato in four to six long slices.
  4. In a big mixing bowl add the following ingredients to marinate the potato wedges- olive oil, salt, black pepper, oregano, dry fenugreek leaves and mix well.
  5. To it add the potato wedges and coat them well the spices.
  6. Now preheat oven at 180 degree centigrade. Evenly place the potatoes over the baking tray and bake the potatoes for 35 minutes at 180 degree centigrade until golden brown and crispy.
  7. Potato wedges are now ready. Transfer them to any serving bowl and serve hot with any dip, accompanied with your favorite drink.

 

American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian | American Chopsuey Recipe Indian Style

American Chop Suey Vegetarian Recipe is a super scrumptious and lip smacking recipe which is a great hit among kids. So, we are sharing a simple and quite famous recipe of American Chopsuey with you all. American chopsuey is a lip smacking preparation of crispy noodles and served with a zingy, tangy sauce of few veggies and spices. This can be served as one-pot meal and trust me it keeps one full for longer.

This preparation of American Chopsuey with a combination of crispy noodles and vegetable sauce is liked by all, especially kids. This recipe of American chopsuey is a really savory. So, this step-by-step instruction of American chopsuey is my version of the authentic recipe. Enjoy!

Directions

Getting ready:

Mix 2 to 3 tbsp water in corn flour to make a smooth batter.

american chopsueyMaking:

Take 3 to 4 cups of water in any vessel and place it for flame for heating. When water starts simmering, add 1 to 1.5 tsp oil and ½ tsp salt into it. After this break the noodles and place them in boiling water and cook until they little soft. Within 5 to 6 minutes, noodles turn soft and are ready to be used.

american chopsuey

Now the noodle are cooked aptly. Strain the noodles through a sieve. Wash them with some cold water. Boiled noodles are ready. When the noodles cools down, add 1 to 1.5 tsp corn flour in to it and mix well.

american chopsuey

Then heat enough oil in a pan. When oil is sufficiently hot, place the noodles in circular into the oil. When fried from one side, turn the side and fry from the other side as well until crispy.

american chopsuey

Drain out the fried noodles on a plate covered with kitchen paper towels and likewise fry rest of the noodles as well.

american chopsuey

Leave 2 tbsp oil in the same wok and remove out the rest. Now to it add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce. Stir the vegetables constantly and sauté on high flame for 2 minutes until they get crispy.

american chopsuey

 

Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt and let it simmer. Also add finely chop sweet basil leaves. Add vinegar to and mix really well. Cook for 2 to 3 more minutes on low flame.

american chopsuey

Veggies are cooked aptly. Sauce is now ready. Turn off the flame and transfer the sauce in another bowl.

american chopsueyServing:

Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve this super delicious and delectable American vegetarian chop suey steaming hot. You’ll definitely relish this crispy noodles and spicy sauce.

american chopsueySuggestion

  • For making vegetable sauce, you can use any other vegetable as per your preference like cauliflower, baby corn, mushrooms and so on. Chilly sauce can be increased or decreased as per your taste.
  • For 3 to 4 members
  • Time – 45 minutes

American Chopsuey Recipe Indian Style american chopsuey
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Noodles – 100 grams
  • Corn flour- 2 to 3 tbsp
  • Capsicum – ½ cup (finely chopped)
  • French beans – ½ cup (finely chopped)
  • Oil – for frying
  • Cabbage – ½ cup
  • Sprouted moong dal – less than ½ cp
  • Tomato sauce – 2 to 3 tbsp
  • Soya sauce – 1.5 tsp
  • Salt – 1.5 tsp or as per taste
  • Vinegar – 1 tsp
  • Chilly sauce – ½ tsp
  • Sweet Tulsi – 5 to 6 sprigs
Instructions
  1. Mix 2 to 3 tbsp water in corn flour to make a smooth batter.
  2. Place the noodles in boiling water and cook until they little soft.
  3. Now strain the noodles through a sieve.
  4. Wash them with some cold water. Boiled noodles are ready. Then add 1 to 1.5 tsp corn flour in to it and mix well.
  5. Then heat enough oil in a pan. Fry the noodles until crispy.
  6. Drain out the fried noodles on a plate covered with kitchen paper towels.
  7. Leave 2 tbsp oil in the same wok, add the following vegetable carrots, beans, capsicum, cabbage and sprouted moong dal to prepare the sauce.
  8. Now add 1 cup water, soya sauce, chilly sauce, tomato sauce, salt, vinegar and sweet basil leaves. Let it simmer.
  9. Turn off the flame and Transfer the sauce in another bowl.
  10. Take one round of fried noodles and place it over a plate. Pour the sauce over it and serve.

 

Chaat Masala recipe- How to make Chat Masala at home

Chaat Masala Recipe – How to make Chaat Masala ?

Chaat masala is nothing but a smart combination of everyday spices like cumin seeds, black pepper, red chilly powder, tatri or mango powder, black salt and so on. Everybody relishes eating chaats and most of the chaat that we eat in the markets owe their tangy and tongue tickling taste to this tangy and peppy masala. These ingredients give this masala a very strong aroma which gauges everyone to the dish it used in.

Even though this chat masala is easily available in the market, the home made one tastes far better and different. This zingy and tangy chaat masala is just beyond the perfect seasoning! So, here I present you an simple and great authentic recipe of making chaat masala at your home today. Follow the step-by-step instructions and I am sure you’ll make a perfect masala. Enjoy!

Directions

Getting ready:

1.  Clean coriander seeds, so that no dirt is left.


2.  Also, clean black peppercorns.


3.  Remove the stalk from dry red chilies.

Making:

4.  Let’s start with roasting the cumin seeds and coriander seeds first in a pan or wok until they get little brown in color.


5.  Then add black peppercorns and dry red chilies in the same wok and dry roast until fragrant.


6.  Transfer all the roasted spices in a big bowl. Let everything cool down completely.


7.  Now, place all the ingredients, followed by salt and asafoetida in a mixture jar and grind them finely.


8.  Strain the powder through sieve.


9.  Now grind the granules left in the sieve along with black salt and mango powder.


10.  Sieve the ground powder again.


11.  Mix everything really well.


12.  Transfer it to a plate. Chaat masala is ready.

Serving:

13.  Sprinkle this tangy-zingy chaat masala over any dish like salads, soaked chickpeas, sweet corn and so on and relish their snazzy flavor. Store it in an airtight container and use it for up to 6 months.

 

Chaat Masala recipe- How to make Chat Masala at home chaat masala
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cumin seeds – 100 grams
  • Asafetida – 3 to 4 pinch
  • Whole Coriander – 100 grams
  • Black pepper – 50 grams
  • Red chili – 10 grams
  • Tatri – 15 grams
  • Plain salt – 200 grams
  • Black Salt – 200 grams
Instructions
  1. Clean coriander seeds, so that no dirt is left.
  2. Also, clean black peppercorns.
  3. Remove the stalk from dry red chilies.
  4. Let’s start with roasting the cumin seeds and coriander seeds first in a pan or wok until they get little brown in color.
  5. Then add black peppercorns and dry red chilies in the same wok and dry roast until fragrant.
  6. Transfer all the roasted spices in a big bowl. Let everything cool down completely.
  7. Now, place all the ingredients, followed by salt and asafoetida in a mixture jar and grind them finely.
  8. Strain the powder through sieve.
  9. Now grind the granules left in the sieve along with black salt and mango powder.
  10. Sieve the ground powder again.
  11. Mix everything really well.
  12. Transfer it to a plate. Chaat masala is ready.
  13. Sprinkle this tangy-zingy chaat masala over any dish like salads, soaked chickpeas, sweet corn and so on and relish their snazzy flavor. Store it in an airtight container and use it for up to 6 months.

 

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney

Instant Sweet Chutney – Instant Sweet and Sour Chutney for Chaat

Instant sweet sour chutney is another delightful chutney recipe prepared with jaggery and dry mango powder. We all relish eating chutneys served with various dishes like, chaat, vadas, papdi and so on. The sweet chutney served with these savory dishes is usually prepared with tamarind, which is quite time consuming. But today we are sharing an instant and easy sweet-tangy chutney recipe prepared with mango powder, jaggery, dates and few other desi spices. We all usually have mango powder in our kitchens, so making this chutney gets easier.

You may not be able to prepare sweet tamarind chutney that easily and instantly, but this sweet chutney prepared with mango powder can be prepared very quickly. This chutney is very tantalizing and a great fix. Here is an easy step-by-step recipe for Sweet mango chutney. Enjoy!

Directions

Getting ready:

Remove the seed and cut dates in thin slices.

sweet sour chutneyMaking:

Take mango powder, 1 cup water and finely crushed jaggery in a wok or pan and place it in low flame for heating.

sweet sour chutney

When the jaggery dissolved in water completely, add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.

sweet sour chutney

Let it simmer for 5 minutes and then add chopped dates to it and cook for another 5-6 minutes.

sweet sour chutney

Chutney is now ready, turn of the flame and transfer it to another bowl.

sweet sour chutneyServing:

Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for upto 6 months.

Suggestions

  • You can also replace the use of jaggery with sugar for making sweet mango chutney. Keep the quantity same and likewise prepare the chutney.
  • If you see that the chutney has turned little thick in consistency after taking it out from refrigerator then add some water into it and bring in use.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney amchur chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jaggery - 1 cup (200 grams)
  • Mango powder - ¼ cup (30 grams)
  • Dates - 7 to 8
  • Red chilly powder - ½ tsp
  • Ginger powder - 1 tsp
  • Garam masala - 1 tsp
  • Black salt - 1 tsp
Instructions
  1. Cut dates in thin slices.
  2. Heat mango powder, 1 cup water and finely crushed jaggery in a pan.
  3. Add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.
  4. Add chopped dates to it and cook for another 5-6 minutes.
  5. Turn of the flame and transfer it to another bowl.
  6. Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for up to 6 months.

 

Makhana Raita / Puffed Lotus seeds Raita

Makhana Raita / Puffed Lotus seeds Raita

Makhana raita tastes better than the regular prepared raita. We all often use puffed lotus seeds, also popularly known as Makhana for making paag, snacks, namkeen, sabzi and so on. Today I am presenting a simple and quick recipe of Makhana raita. I usually prepare different types of raita for my meals, especially during summers. These tempting raita bring some newness and variety to our meals.

I have not tempered or seasoned the raita but you can do that as per your desire. This raita taste different once roasted puffed lotus seeds are soaked in curd for a while. Serve this mild spicy makhana raita as side accompaniment in your meals. Do try this recipe. Just follow the below mentioned step-by-step method for making makhana raita.

Directions

Getting ready:

Start with whisking the curd in a big mixing bowl. You can do it manually with a spoon or with hand blender.

makhana raita

Slit the chilly and remove its seeds. Chop mint leaves as well. Keep them in separate bowls.

makhana raitaMaking:

Heat a pan and place lotus seeds to it. Stir fry until they get crispy and you see slight change in color. This will take 2-3 minutes.

makhana raita

Now add cumin powder, black salt, plain salt, finely chopped green chilly, mint leaves, sugar in the curd.

makhana raita

Then add the roasted lotus seeds into it. Stir to mix all the ingredients well. Within 15 minutes the lotus seeds will soak up the curd. Makhana raita is ready to serve.

makhana raitaServing:

Garnish with mint sprig and serve chilled temping makhana raita with your meals and relish eating.

Suggestions

  • Always use fresh curd for making raita.
  • For 4-5 members
  • Time- 5 minutes

Makhana Raita / Puffed Lotus seeds Raita makhana raita
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Curd – 2 cup (500 grams)
  • Louts seeds – 1 cup (20 grams)
  • Mint leaves – 10 to 12
  • Cumin powder – ½ tsp (roasted)
  • Black salt – ½ tsp
  • Salt – less than ½ tsp
  • Green chilly – 1
  • Sugar – 1 tsp
Instructions
  1. Start with whisking the curd in a big mixing bowl. Slit the chilly and remove its seeds. Chop mint leaves.
  2. Heat a pan and place lotus seeds to it. Stir fry until they get crispy and you see slight change in color.
  3. Now add cumin powder, black salt, plain salt, finely chopped green chilly, mint leaves, sugar, roasted lotus seeds in the curd.
  4. Stir to mix all the ingredients well. Within 15 minutes the lotus seeds will soak up the curd. Makhana raita is ready to serve.
  5. Garnish with mint sprig and serve chilled temping makhana raita with your meals and relish eating.

 

Achari Lachha Paratha Recipe

Lachha Paratha Achari recipe – Multi-layered Indian flat bread

Lachha parantha is the most popular parantha recipe from northern India, prepared with wheat flour. The lachha paranthas usually have multiple layers. You can make these paranthas with various methods and fillings. Today we are sharing one such variation with you all and that is Achari Lachha parantha. Try preparing these delectable paranthas for dinner and they will turn out super duper delicious.

Often we consume all the pickle and what we are left with is its masala and oil. So, we used the pickle masala and tried making achari lachha parantha with this oil and masala. You can even pack these paranthas in lunch for kids. Many of us believe that only experts can make lachha parantha but with this simple recipe anyone can make it. So, let’s try our hands at this lip smacking multilayered achari paranthas.

Directions

Getting ready:

Sieve wheat flour in a bowl.

achari laccha parathaMaking:

Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients. Now add water in small parts and knead soft dough. Cover the dough and keep aside for 20 minutes to rest.

achari laccha paratha

Later, grease your hands with some ghee or oil and knead the dough again. Pinch small to medium size dough and roll into round shape.

achari laccha parantha

Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.

achari laccha paratha

Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.

achari laccha parantha

Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.

achari laccha parantha

Spread some oil over a hot tawa or skillet. Place the parantha over it.

achari laccha paratha

Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well. Then apply some oil over the upper side, flip and apply some oil on this side as well.

achari laccha parantha

Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot.

achari laccha paranthaServing:

Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

achari laccha paratha

  • For 4 to 5 paranthas
  • Time – 35 minutes

Lachha Paratha Achari recipe Lachha Paratha Achari recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup (300 grams)
  • Pickle masala – 3 to 4 tbsp
  • Oil – 3 to 4 tbsp
  • Salt – ½ tsp or as per taste
Instructions
  1. Sieve wheat flour in a bowl.
  2. Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients.
  3. Now add water in small parts and knead soft dough.
  4. Cover the dough and keep aside for 20 minutes to rest.
  5. Later, grease your hands with some ghee or oil and knead the dough again.
  6. Pinch small to medium size dough and roll into round shape.
  7. Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.
  8. Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.
  9. Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.
  10. Spread some oil over a hot tawa or skillet.
  11. Place the parantha over it.
  12. Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well.
  13. Then apply some oil over the upper side, flip and apply some oil on this side as well.
  14. Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft.
  15. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot
  16. Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

 

Pasta in White Sauce – White Sauce Pasta Recipe

Pasta in White Sauce – White Sauce Pasta Recipe

White sauce pasta prepared with stir fried veggies and freshly made white sauce can be served anytime. Pasta in white sauce is an instant, quick recipe which tastes yummylicious when served hot. Your kids will like it for sure. We usually make pasta or macaroni at our home because of its high demand, especially with kids. Also, when you are not in the mood to cook too time consuming meal, then white sauce pasta is a great option.

It’s a good way to include some veggies in your fussy kid’s diet. Not only kids relish eating this scrumptious white sauce pasta recipe, but even other family members will love it for sure. Pasta in white sauce is an easy preparation that we can indulge in once in a while. Learn to make rich, delicious and yummy pasta in white sauce with this simple step-by-step recipe.

Directions

Getting ready:

Chop capsicum, french beans and baby corn into small pieces.

Making:

Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.

white sauce pasta
After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.white sauce pasta

 

To check the pasta is cooked or not, press it with your hands.

white sauce pasta

Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.

white sauce pasta

Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.

white sauce pasta

Now heat 2 tbsp of butter in another pan.

white sauce pasta

When the butter melts, add refined flour into it and stir constantly till there is little change in its color.

white sauce pasta

After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.

white sauce pasta

White sauce is now ready, mix some salt, black pepper and oregano into it.

white sauce pasta

Add roasted veggies and pasta into the white sauce. Mix everything really well.

white sauce pasta

Add Cream as well and stir to mix all the ingredients. Pasta is ready, turn off the flame. Transfer the pasta in a plate.

white sauce pastaServing:

Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

white sauce pastaSuggestions:

  • You can use any vegetable as per your taste and preference. omit the use of ones you don’t prefer eating.
  • For 2 to 3 members
  • Time – 35 minutes

White Sauce Pasta Recipe Pasta in White Sauce - White Sauce Pasta Recipe /></div> <div class=
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta – 1 cup
  • Capsicum (finely chopped) – 1 cup
  • French beans (finely chopped) – 10 to 12
  • Carrots (finely minced) – 1
  • Baby corn (finely chopped) – 4
  • Milk – 300 liter
  • Refined flour – 2 tbsp
  • Butter – 2 to 3 tbsp
  • Cream – ¼ cup
  • Oil – 2 tbsp
  • Black pepper – ¼ tsp
  • Oregano – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Chop capsicum, french beans and baby corn into small pieces.
  2. Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.
  3. After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.
  4. To check the pasta is cooked or not, press it with your hands.
  5. Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.
  6. Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it.
  7. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.
  8. Now heat 2 tbsp of butter in another pan.
  9. When the butter melts, add refined flour into it and stir constantly till there is little change in its color.
  10. After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.
  11. White sauce is now ready, mix some salt, black pepper and oregano into it.
  12. Add roasted veggies and pasta into the white sauce. Mix everything really well.
  13. Add Cream as well and stir to mix all the ingredients.
  14. Pasta is ready, turn off the flame. Transfer the pasta in a plate.
  15. Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

 

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable poha prepared with slightly crunchy peas, some vegetables and soft flattened rice (poha) is relished by everyone when served in breakfast. It is a quick, easy and healthy recipe and a popular breakfast in Maharashtra. It is very easy to prepare and tastes super delicious. Veg poha keeps your tummy full for long hours.

This delicious recipe can be prepared with 10-15 minutes and keeps one fuller for long. Poha is a light breakfast and also can be served during brunch or a snack. There are many recipes for making poha and everybody have their own way of making this dish. Here is another variation to the authentic recipe of making poha. So, definitely try out this recipe of veg poha with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel and chop potatoes into small pieces. Chop carrot and baby corn in small pieces.

veg pohaMaking:

Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.

veg poha

Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy. Drain them out with a slotted spoon and keep aside.

veg poha

In the same wok, add mustard seeds. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas. Saute for a minute or so until the veggies become tender but still had a crunch.

veg poha

Next add turmeric powder, salt, potatoes and poha. Stir nicely but very well till all ingredients are mixed. Turn off the flame now and add lemon juice into it.

veg poha

Transfer to the serving bowl. Vegetable poha is now ready to serve.

veg pohaServing:

Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha steaming hot along with any chutney you like. Enjoy!

veg pohaSuggestions

  • Boiled potatoes can also be used in this recipe. Infact, you can use any other vegetable like capsicum, cauliflower and so on as per your taste and preference.
  • For 2-3 members
  • Time – 15 minutes

Vegetable Poha Recipe - Mixed Vegetable Poha Recipe veg poha
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Flattened rice - 2 Cup
  • Potato - 1
  • Green peas - ¼ cup
  • Carrot - ¼ cup
  • Baby corn - ¼ cup
  • Green coriander (finely chopped) - 2-3 tbsp
  • Salty Sev - ½ cup
  • Oil - 3-4 tbsp
  • Curry leaves - 6-7
  • Lemon - 1
  • Green chilly (finely chopped) - 1
  • Turmeric powder - ¼ tsp
  • Brown mustard seeds - ½ tsp
  • Salt - Less than 1 tsp or as per taste
  • Sugar - 1 tsp
Instructions
  1. Clean poha and place it on a plate.
  2. Peel and chop potatoes into small pieces.
  3. Chop carrot and baby corn in small pieces.
  4. Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy.
  5. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.
  6. Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy.
  7. Drain them out with a slotted spoon and keep aside.
  8. In the same wok, add mustard seeds.
  9. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas.
  10. Saute for a minute or so until the veggies become tender but still had a crunch.
  11. Next add turmeric powder, salt, potatoes and poha.
  12. Stir nicely but very well till all ingredients are mixed.
  13. Turn off the flame now and add lemon juice into it.
  14. Transfer to the serving bowl. Vegetable poha is now ready.
  15. Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha.

 

Banana Pancake Recipe

Banana Pancakes Recipe eggless

Eggless banana pancakes are prepared with ripe bananas and wheat flour. You can serve these tempting green cardamom flavored pancake in breakfast or pack them in lunch for kids. These banana pancakes are fluffy from inside, crispy from outside and flavored so well with the bananas.

You’ll love them with simple drizzle of honey or top them up with sliced bananas and dust them up with some icing sugar. Take a look to our step by step recipe for making banana pancakes and impress your dear ones. Enjoy!

Directions

Getting ready:

Peel the banana and chop them in small chunks. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.

banana pancakeMaking:

For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.

banana pancake

Add a cup of milk into the mashed banana.

banana pancake

Mix the dry ingredients into the milk-banana mixture. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.

banana pancake

Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.

banana pancake

Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.

banana pancake

Pour some ghee all around and on the top of the pancake. Roast the pancake on medium flame until it gets slightly brown in color from beneath. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.

banana pancake

When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.

banana pancakeServing:

Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.

Suggestion:

  • With using non stick pan or tawa pancakes can be prepared easily.
    Use fully ripped banana for making the pancakes, they taste luscious.
  • You can also prepare pancakes with refined-wheat flour together or with refined flour alone or with wheat flour only.
  • For 10 to 12 pancakes
  • Time – 35 minutes

Banana Pancake Recipe Banana Pancake Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Banana – 1
  • Refined flour – ¾ cup (100 grams)
  • Wheat flour – ⅓ cup (50 grams)
  • Powdered sugar – 2 tsp
  • Salt – less than ¼ tsp
  • Green cardamom – 4 (coarsely ground)
  • Baking powder – 1.5 tsp
  • Ghee – 4 to 5 tbsp
  • Milk - 1 cup
Instructions
  1. Peel the banana and chop them in small chunks.
  2. Mash it finely with of a spoon. You can mash the banana along with milk in mixture grinder as well.
  3. For making banana pancake take these with mixing all the ingredients in bowl-refined flour, wheat flour, sugar, salt, cardamom and baking powder and mix well.
  4. Add a cup of milk into the mashed banana.
  5. Mix the dry ingredients into the milk-banana mixture.
  6. Stir and mix well until all ingredients blend into each other nicely and all the lumps dissolve. The batter should be smooth in texture.
  7. Also add 2 tsp ghee in the batter and keep it aside for 15 minutes.
  8. Heat a non stick tawa and spread some ghee over it. Keep the flame low and make sure the tawa is little warm.
  9. Now pour 1 tsp batter over the tawa and spread it in circular shape, keeping it thick.
  10. Pour some ghee all around and on the top of the pancake.
  11. Roast the pancake on medium flame until it gets slightly brown in color from beneath.
  12. Turn the side, when slightly brown from beneath and cook from the other side as well till golden brown and crispy.
  13. When cooked from both sides, take it off flame and place over the plate. Likewise, prepare rest of the pancakes with remaining pancake and stack them up in a plate.
  14. Serve this piping hot scrumptious and lip smacking banana pancakes with jam, butter or honey and relish eating. You can even serve these pancakes with tart-sour pickles, they taste delicious. To serve kids, give them a glass of milk along with these pancakes, they will love it for sure. This is a healthy and nutritious breakfast and keeps one full for longer.