Seyal Phulka (left over Rotis in Garlic tomato curry)

Ingredients:        

 " 3-4 tbsp Oil

 " 6 - 7 roties

 " A bunch of Fresh Green Coriander Leaves

 " 1 inch Ginger

 " 2 tbsp Garlic (chopped)

 " 4 Green Chilies

 " 1 Onion (medium sized)

 " 2 large Tomatoes (chopped)

 " 1 tbsp Dry Coriander Powder

 " 1  inch Turmeric Powder

 " Salt to taste

How to make Seyal Phulka:

•        Put coriander leaves, ginger, chopped garlic, green chilies and onion in a blender and grind to a shredded form. Do not turn it to a paste.

•        Heat oil in a kadai or a large frying pan.

•        Add the ground wet masala, coriander powder, turmeric powder, tomatoes and salt. Mix well and cook for 15 minutes on low flame.

•        When the oil starts separating from the masala, add the sliced pav or bread. Turn the sides of the bread to coat it with the masala properly.

•         Lower the heat to minimum, sprinkle little water and cove the pan with the lid.

•        When the bread turns soft, remove the pan from fire.

•        Serve hot with papad and onion rings.

The HelpThe HelpThe Help

 

Sindhi Koki

INGREDIENTS:

2 cups - Wheat Flour

Oil

Salt to taste

2 - Onions

4 - Green chilly

Coriander Leaves

METHOD:

Finely cut the onions, green chillies and coriander leaves. In a large bowl, take the wheat flour and add the finely cut onions, green chillies and coriander leaves. Add salt according to the taste to the mixture. Add 5 tbsp of oil to it.

Mix all the ingredients properly. Add water and knit the dough properly. Make sure that the dough is not too soft. Keep the dough aside for sometime.

Make round and slightly thick rotis (koki) out of it. Put the roti (koki) on the pan, and cook it on a low flame. Add some oil or ghee, when you change its sides.

Serve it with curd/ pickle/ chutney.

 

Toffee apples

Ingredients

4 ripe apples
1egg - 1egg white - 3tbsp (45 ml) all-purposeflour - 3tbsp (45 ml) cornstarch oil for deep-frying - 1/4 cup (60 ml) vegetable oil 1/4 cup (60 ml) sugar - 1/4 cup (60 ml) honey - 2tbsp (30 ml) white sesame seeds (optional) - 1 bowl ice water

Method :

Peel and core apples and cut each apple in six to eight wedges. Beat egg and egg white together and fold in sifted flour and cornstarch to make a better. Heat oil for deep frying. Dip apple wedges in batter and deep-fry until golden. Remove and drain on paper towels. In a saucepan heat vegetable oil, add sugar and heat, stirring constantly, until sugar dissolves. Stir in honey. Coat apple fritters with syrup and sprinkle with sesame seeds. Serve while piping hot. Let each guest dip apple fritters into ice water. This will cause the syrup coating to harden so the fritters will be crisp and crackling on the outside.

Pan-Fried Asparagus ( Low-cal snacking )

Prep time: 7 minutes
Cooking time: 5 minutes
Serves: Three

360 g asparagus
30 g olive oil
15 g onion,chopped
15 g garlic
15-18 leaves rocket lettuce
20 ml cooking white wine or regular white wine (optional)
30 g parmesan shavings
15 ml balsamic reduction (made by reducing balsamic vinegar to half while stirring over low heat)

1. Peel the asparagus and blanch in boiling water for about three to four minutes.
2. Heat the oil and saute the onion and garlic. Add the asparagus and cook for 2 minutes.
3. Dress the lettuce with the white wine; put six pieces of lettuce at the corner of a plate. Top with the Parmesan shavings.
4. Drizzle balsamic reduction over. Lay six pieces of asparagus sticks over the balsamic reduction. Serve hot.

WHAT YOU GET:

This dish is a low-calories source of iron and potassium, antioxidants and vitamin C.

Breakfast is considered as the most important meal os the day as it gives us the much needed energy after a night sleep. A good breakfast should give you the energy to start the day. Indian breakfast is varied and consist of steamed, roasted as well as fried foods.

The recipes are easy to make. Most are quick recipes which will take you about 15-20 minutes to make. Even that time you can reduce by doing a little planning and preparation the day before.

LIST OF BREAKFAST RECIPES :-

• Poha
• Rava Dosa
• Pumpkin Puri
• Palappam
• Poori
• Rava Upma
• Methi Ki Puri
• Soya Dosas
• Masala Roti
• Rava Pongal
• Aloo Poha
• Dal Puri
• Rice Puri
• Rice Upma
• Raddish Onion Paratha
• Onion and Chilli Paratha
• Paneer Paratha
• Gobhi Paratha
• Methi Paratha
• Matta Paratha
• Mixed Vegetable Paratha
• Masala Bread
• Besan Ki Roti
• Curd Rice
• Hari Mirch Pakora
• Moong Dal Vada
• Missi Roti
• Paneer Sandwich
• Poha Roll
• Pyaz Ki Kachori
• Instant Dhokla
• Sabudana Khichdi
• Thepla
• Vada Sambhar
• Cucumber Sandwich
• Besan Paratha
• Apple Toast.......
• 
  

GAJAR KI KHEER

Ingredients for Gajar Ki Kheer:

• Milk: 4 cups
• Carrot: 2 cup (peeled & grated)
• Sugar: 1/2 cup
• Grain Rice: 4 tbs
• Almonds: 2 tbs
• Rose water: 1 tsp
• Cardamom: 1/2 tsp
• Pistachios: 1/4 cup (chopped)
• Cream: 1/4 cup

Method of preparation for Gajar Ki Kheer:
Pour milk and rice in a big saucepan. Bring it to boil and keep the heat moderate and stir it. Keep it on heat for 20 minutes. Heat it for another 15 minutes uncovered with carrots added. Add sugar and almonds and cook it for further 10 minutes. Stir it till the mixture starts sticking to the bottom of the pan. Remove from heat and keep it to cool down at room temperature. Add cream, cardamom, and rose water. Keep it in freeze. If the Kheer is thick once you remove it from freeze add a little milk to it and stir it. Add pistachios and serve it cool.

GULAB JAMUN RECIPE:-

Ingredients for Gulab Jamun:

• Wheat Flour: 1 cup
• Dry Milk: 1 cup
• Flour: 1/4 cup (all purpose flour)
• Ghee: 3 tbs
• Baking soda: 2 pinches
• Sugar: 1 cup (brown)
• Milk: 4 tbs
• Cardamom pods: 7
• Water: 3 cup
• Vanilla essence: 1 tsp
• Oil: 2 cup

Method of preparation in Gulab Jamun Recipe:
Take a large bowl and mix flour, dry milk powder, ghee and baking soda. Mix the mixture well with both the hands. Now mix the milk and make dough out of mixture. Knead the mixture for 5 minutes. Roll the dough into small bolls. For making sugar syrup, mix the brown sugar with 3 cups of water. Heat it in a saucepan for half hour in medium heat. Fry the small balls in oil till they turn brown. Fry all the balls.

Heat the sugar syrup once again. Add cardamom to the syrup. As syrup starts boiling, add the balls in it and heat it at simmer for 12-15 minutes. Turn off the heat once balls absorb sugar syrup. Remove the balls from the syrup. Add essence in the syrup and stir it to mix it well. While serving, pour the mixture over the balls. Serve it hot or cold whichever way you like.