Ingredients

Rice flour – 200g

Nendran banana – 4 nos

Sugar – 50g

Salt – 2 pinches

Cumin seeds – 2-3 tsp (slightly crushed)

Turmeric powder – 2 pinches

Oil – to deep fry

Method

Take the rice flour in a bowl and add all the ingredients except the fruit and make a smooth paste with water or milk. The consistency of the batter should be such that, it should flow from a ladle slowly, so it should be that thick, which is the right consistency. Now peel the banana skin and slit a single banana into four parts and keep aside. Heat oil in pan to deep fry the bananas, check whether the oil is hot, now dip the slit banana in the batter and slide it inside the pan slowly. Fry till it is done. It will turn into light golden yellow color, remove it from the oil then, strain the oil and serve hot. It needs no chutney or any such dips; it will taste great and yum as such. Check out and feel the real taste of the fruit.

Ingredients

Beetroot – 3 medium sized

Potato – 1 large

Onion- 1 big (finely chopped)

Green chillies – 2

Coriander leaves – 5 tsp (finely chopped)

Cumin seeds- 2tsp (slightly crushed)

Ginger garlic paste – 2 tsp

Garam masala – 1 tsp

Semolina – ½ cup

Maida -1/2 cup

Corn flour – 2tbsp

Fried cashews – ½ cup (broken into small pieces)

Bread crumbs- ½ cup.

Ajinomoto – a pinch

Salt- for taste

Oil- for deep fry

Method:

Pre preparation

• Boil beetroot and potato, peel the skin, grate and keep it aside.
• Grind the two green chillies into a smooth paste with little lime juice if preferred and keep aside.
• Mix both   semolina and corn flour and make a smooth batter with little salt and ajinomoto. Keep aside.
• Keep a pan, add oil, and once it becomes hot add the crushed cumin seeds, followed by ginger garlic paste, green chilli paste and onions. Sauté until it is done. Then add the masala powders, salt accordingly and sauté once again, finally add the chopped coriander leaves and fried cashews and remove it from heat. Keep it aside to cool.

Preparation:

Take the grated beetroot and potato in a wide mouthed bowl and add the onion mixture to it and mix thoroughly. Make soft dough with the mixture, add salt if needed. Now make lemon sized balls out of the mixture and flatten it, like a shape of a cutlet patty and keep aside. Do the same to the whole of the dough. Take the flattened patties and dip them in the batter which is prepared followed by rolling it in the bread crumbs. Do the same to all the patties. Arrange it in a tray neatly and refrigerate it for an hour or so. Now, heat the oil in a deep pan to fry the patties. Slide each patty into the hot oil carefully and fry till it turns slight brown in color, since it is beetroot the color is such that it will be difficult for you to judge whether it is done or not so make sure you double check before you remove it from the oil and be near the pan until it is done, otherwise it might get too fried (burnt) also. Now fry all the patties and serve hot with yummy tomato ketchup or green chutney.

Benefits of beetroot:

• Its rich iron content cures anemia.
• It helps to recover liver function through betaine.
• Beets reduce high blood pressure.
• A very good liver cleanser
• It detoxifies the blood and improves circulation.
• Helps conditions of gall stones and kidney stones
• It’s a good herbal medicine for improvement in menstrual problems.
• Reduces cholesterol.

Ingredients:

Onion – 4 to 5 chopped

Tomato – 3 nos

Green chillies – 3 slit

Ginger garlic paste – 3 tbsp

Panner – 1 whole pack

Green peas – 200 g

Masala powders

Chilli powder  – 2 1/2 tbsp

Turmeric powder- ½ tsp

Roasted cumin powder – 2 tbsp

Cumin seeds- 1 tsp

Cardamom – 1 no

Kasuri methi – 3 to 4 pinches

Ghee or butter – 5 to 6 tbsp

Milk – ½ glass

Poppy seeds and cashew paste – 5 tbsp

Salt – to taste

Method:

First, sauté the onions leaving few teaspoons of it to use while seasoning. Sauté till the raw smell goes, grind the onion to a paste. Do the same to the tomatoes as well. Keep both separately. Now heat a pan add the butter or ghee to the pan , once it’s hot add whole cumin seeds and cardamom followed by ginger garlic paste, sauté for few mins, then add the left over chopped onions and sauté till its golden brown , now add the green chillies. Once it is sauté for few seconds, add the onion paste and keep stirring till the mixture is well blend together with other ingredients and cook well to give a good aroma. At this stage add all the masala powders(turmeric,cumin seeds pd,chilli pd) and salt , mix well with the onion mixture. Sauté till the oil separates from the mixture, at that stage add the tomato paste and blend the mixtures thoroughly. Keep it in low flame for few minutes. Now add the cashew poppy seeds paste and mix well. Again keep it in low flame for few minutes. Now add the cubed and fried panner and boiled green peas, mix well. Now add kasuri methi, little cumin seeds powder and the half glass milk. Mix it thoroughly and keep it in stove for few minutes and later remove it from the flame. Serve hot with butter nan or butter rotis.

I made a choclate cake in holidays and it came out well which made me really shocked…Hmmm well as mom said its time to tap myself telling well rids..!!!

Well lemme tell how did i prepare it…!!

It took for me just 20 minutes including the baking time..!!

Ingredients

* 2 tablespoons cocoa powder..
* 1 cup plain flour (maida)..
* 1 teaspoon baking powder..
* 1/2 teaspoon soda bi-carbonate..
* 1/2 can (400 grams for full can) condensed milk..
* 1/2 cup melted butter..
* 1 teaspoon vanilla essence..

Sift the cocoa powder, flour, baking powder and soda.

Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.

Pour this mixture into a greased baking tin after greasing it.

Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean like

this…

And cut it nicely and serve it like this…

(TIP: To make the cake to come out smoothly in a perfect shape apply butter in the bowl in which the mixture is poured n kept in oven..)

Hyderabad biryani (VEG./NON-VEG) is very unique from any other place..! It is very special in its own way & also a very famous one..!

• 1 kg: Meat
• 750 gm: Semi cooked rice
• brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

Method

1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Garnish with boiled eggs, sliced carrot and cucumber
7. Hyderabadi Biryani is ready to eat.

I love my mother land biryani which is yummy yummy..! Try out n tell how is it…!

This is a very cool dish which is a delicious one..!

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds

Preparation:

• Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
• Cup all fruits in small cubes and add to the curd.
• Garnish the fruit raita with chopped coriander and pomegranate..!
  

Normally people do just onion raita but this fruit raita is so delicious in Chinese fried rice..!And many fruits can also be added like seedless grapes,and all desired fruits..This is one of my favorite dish..!Try it out & tell how it tasted..!

BeSt QuOtE for the day:

Eat well sleep well..

So that can smile well the next day..!