2015 By Indian Vegetarian Recipes

Shahi Paneer Recipe

Vivek Kumar 0 Vegetarian Monday, December 21, 2015

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<b>Shahi paneer recipe is one of the authentic Indian dishes.</b>
 Shahi paneer recipe is popular as north Indian dish which completes the
 plate of any occasion. By this recipe of shahi paneer you can easily 
learn how to cook shahi paneer. <b>This Shahi Paneer Recipe has a traditional touch of spices and other ingredients.</b> Surely try this shahi paneer recipe and give your views in comments.</div>
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<h4>
I<b>ngredients for Shahi Paneer Recipe</b></h4>
<ul>
<li><b>Cottage cheese (Paneer) – 250 gram</b></li>
<li><b>Cashew Paste – 25 g</b></li>
<li><b>Onions – 2</b></li>
<li><b>Tomatoes – 300 grams</b></li>
<li><b>Green chilies – 2</b></li>
<li><b>Oil – 1½ tablespoons at 2 different times</b></li>
<li><b>Bay leaves (Tez Patta) – 2</b></li>
<li><b>Cloves – 2</b></li>
<li><b>Black Cardamon – 1</b></li>
<li><b>Ginger Garlic paste – 2 teaspoons</b></li>
<li><b>Salt – to taste</b></li>
<li><b>Red Chili Powder or Paprika – ½ teaspoon</b></li>
<li><b>Tumeric – 1 pinch</b></li>
<li><b>Coriander powder – 1 teaspoon</b></li>
<li><b>Water – according to our preference</b></li>
<li><b>Tomato sauce – 1 teaspoon</b></li>
<li><b>Fresh cream – 100 grams + 25 grams</b></li>
<li><b>Coriander – 1 handfuf</b></li>
</ul>
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<h3>
Preparatory steps of Shahi Paneer Recipe</h3>
<ol>
<li>Allow Paneer to defreeze before cooking.</li>
<li>Make cashew nuts paste using a blender with 2 to 3 tablespoons of water and keep aside.</li>
<li>Chop coriander leaves and keep aside.</li>
<li>Cut onions, tomatoes and green chilies into small pieces – Will semi-cook & grind them later.</li>
<li>Heat 1½ tablespoons of oil in a pan and then, add onions and stir them for around 3 minutes.</li>
<li>Then, add the tomatoes and green chilies and stir properly and cover the pan to allow cook for 8 to 10 minutes.</li>
<li>Now, switch off heat and put them in mixer and blend them into a purée* and keep them aside.</li>
<li>Chop your soft Paneer into squares or rectangular depending on your preference.</li>
</ol>
<h3>
<span class="dropcap dropcap1 ">S</span>Steps of Shahi Paneer Recipe</h3>
<ol>
<li>Clean your sauce pan and add oil and allow to heat a little.</li>
<li>Immediately, add 2 bay leaves, 2 cloves and 1 black cardamom and stir properly for a minute or 2.</li>
<li>Once the cloves & cardamom become red, remove them from the oil 
and add 2 teaspoons of the ginger-garlic paste and stir properly to 
AVOID BURNING.</li>
<li>Then, add the Onions-Tomatoes-Chilies purée* and stir quickly and add:<br />
(i) Salt – to taste<br />
(ii) Red Chili Powder or Paprika – ½ teaspoon<br />
(iii) Tumeric – 1 pinch<br />
(iv) Coriander powder – 1 teaspoon</li>
<li>Stir everything properly and lower the flame because there is a high risk of burning the ingredients here.</li>
<li>Then, add the cashew nuts paste and again stir and add some water to get a saucy gravy.</li>
<li>Allow cook for 2 to 3 minutes and add 1 teaspoon of tomato sauce and
 allow the gravy to cook over low to medium flame till bubbling.</li>
<li>Then, lower flame and add the cream and stir and add coriander leaves and paneer and allow cooking.</li>
<li>Increase heat to medium for a few more minutes and check one Paneer to see if cooked and check salt.</li>
<li>If all is cooked, then, switch off heat and after putting in bowl, pour some fresh cream again to garnish.</li>
</ol>
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Shahi Paneer Recipe

Vivek Kumar 0 Vegetarian Monday, December 21, 2015

Shahi paneer recipe is one of the authentic Indian dishes. Shahi paneer recipe is popular as north Indian dish which completes the plate of any occasion. By this recipe of shahi paneer you can easily learn how to cook shahi paneer. This Shahi Pan… Read more »

21Dec2015

Eggless Vegetarian Omelette Recipe

Vivek Kumar 0 Vegetarian Tuesday, November 03, 2015

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<b>Ever you listen about eggless omelette? I think most of you didn’t imagined that ever.</b> Actually
 I am sharing this recipe after so many messages I got regarding eggless
 omelette as many didn’t eat egg because of their choice or spiritual 
reasons.</div>
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<b>You can say it a mix cheela of aata, besan and sooji which combined give a feel of omelette.</b><br />
<b>So all who want to eat omelette but can’t have egg then this vegetarian omelette is must try for you.</b><br />
<h2>
Ingredients For Eggless Vegetarian Omlette Recipe</h2>
<ul>
<li><b>Wheat Flour- 1 cup</b></li>
<li><b>Sooji (Semolina)- 1/2 cup</b></li>
<li><b>Besan(Gram Flour)-1/3 cup</b></li>
<li><b>Onion (Chopped)- 2</b></li>
<li><b>Tomato (chopped)- 1</b></li>
<li><b>Green Chilli- 1</b></li>
<li><b>Coriander (Dhaniya)- 20gm</b></li>
<li><b>Salt- 1tsp</b></li>
<li><b>Red Chilli Powder- 1/2 tsp</b></li>
<li><b>Refined Oil for cookin </b></li>
</ul>
<h2>
Steps For Eggless Vegetarian Omelette Recipe</h2>
<ul>
<li>Firstly mix wheat flour (aata), semolina (sooji), gram flour 
(besan), salt and red chilli powder in a mixing bowl. Beat them with 
adding water/milk. In this amount of quantity i usually beat batter with
 300-400 ml water/milk.</li>
<li>Beat it till you get a smooth paste without any lumbs. Let it rest for 5 minutes.</li>
<li>After that add chopped onion, tomato, green chilli and green coriander (dhaniya) to it and mix them well again.</li>
<li>Now heat up non stick tawa and grease it with half tsp of oil. Pour 
one cup of batter on tawa with karchi or any deep utensil and give it a 
round shape.</li>
<li>Once one side get properly cooked, turn the side and cook it 
properly. If you want to make this vegetarian omelette crispy then apply
 oil on surface and sides.</li>
</ul>
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<strong>Like that our vegetarian omelette is ready and like this one can enjoy omelette without egg.</strong> </div>
</div>

Eggless Vegetarian Omelette Recipe

Vivek Kumar 0 Vegetarian Tuesday, November 03, 2015

Ever you listen about eggless omelette? I think most of you didn’t imagined that ever. Actually I am sharing this recipe after so many messages I got regarding eggless omelette as many didn’t eat egg because of their choice or spiritual reasons. … Read more »

03Nov2015

Broiler Plates: Sweet And Savory Oven Broiler Recipes

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

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To replicate the flavor of a grilled dinner without stepping outside, just turn on your broiler. This underused kitchen workhorse lets you prepare meals splatter-free, just like the oven, but it heats up quicker and cooks twice as fast. Its blast of direct heat seals in juices as it perfectly caramelizes the outside of meats, seafood, and vegetables for delicious dinners in a flash. </div>
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The broiler blisters corn tortillas and quickly cooks the shrimp for these tacos. Serve with plenty of sliced jalapenos and avocado, cilantro sprigs, and lime wedges.<br />
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<a href="http://www.flipkart.com/?affid=vivekamansamee" target="_blank">Download Book </a></div>
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Broiler Plates: Sweet And Savory Oven Broiler Recipes

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

To replicate the flavor of a grilled dinner without stepping outside, just turn on your broiler. This underused kitchen workhorse lets you prepare meals splatter-free, just like the oven, but it heats up quicker and cooks twice as fast. Its blast of… Read more »

01Nov2015

Roast mejadra onions

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

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The <b>Mejadra recipe</b> in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. </div>
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Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions. It may seem strange to stir crisp fried bits into a steaming hot pot of rice, but the lost crunch factor is totally worth it considering the incredible depth of caramelized, salty flavor given over to the rice and beans. And never fear, fried-fiends, you'll reserve some of the fried onions for topping off your bowl anyway.</div>
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<h4 class="title" style="background-color: white; box-sizing: inherit; color: #30a2cc; font-family: brandon-grotesque, effra, Avenir, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 24px; line-height: 1.25; margin: 0px; text-rendering: optimizeLegibility; text-shadow: rgb(0, 0, 0) 1px 1px 1px; text-transform: uppercase;">
INGREDIENTS</h4>
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<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/4 cups/250 g green or brown lentils</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">4 medium onions (1 1/2 lb/700 g before peeling)</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">3 tablespoons all-purpose flour</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">about 1 cup/250 ml sunflower oil</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">2 teaspoons cumin seeds</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 tablespoons coriander seeds</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 cup/200 g basmati rice</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">2 tablespoons olive oil</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1/2 teaspoon ground turmeric</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 teaspoons ground allspice</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 teaspoons ground cinnamon</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 teaspoon sugar</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">1 1/2 cups/350 ml water</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; font-size: 0.925em; margin-bottom: 0.75em;">Salt and freshly ground black pepper</li>
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DIRECTIONS</h4>
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1.</div>
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Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.</div>
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2.</div>
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Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.</div>
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3.</div>
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Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.</div>
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4.</div>
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Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.</div>
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5.</div>
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Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.</div>
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Roast mejadra onions

Vivek Kumar 0 Non-Vegetarian Sunday, November 01, 2015

The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices… Read more »

01Nov2015

Brain cake, Witches’ fingers: Halloween recipes you can make at home

Vivek Kumar 0 Food Recipe Friday, October 30, 2015

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It’s that time of the year when everyone has ‘scary things’ on their mind, to prepare for Halloween, a day dedicated to dead. Halloween parties, games, food are all being discussed right now to celebrate this day on October 31 (Saturday). While you might have your own ideas for the party menu, we have these five interesting YouTube recipes that might be useful for you.</div>
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<b>1. Hoot Owl Cookies:</b> This is probably the only recipe on list which is not going to spook you out that much.</div>
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<a href="http://www.youtube.com/watch?v=K7sDpy5W6sY">Click here for the recipe</a><br />
<span class="embed-youtube" style="display: block; text-align: center;"><iframe allowfullscreen="true" class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/K7sDpy5W6sY?version=3&rel=1&fs=1&showsearch=0&showinfo=1&iv_load_policy=1&wmode=transparent" type="text/html" width="640"></iframe></span>

<b>2. Halloween punch: </b>This blood red punch will surely quench your thirst.<br />
<a href="http://www.youtube.com/watch?v=XvD04qInn3M">Click here for the recipe</a><br />
<span class="embed-youtube" style="display: block; text-align: center;"><iframe allowfullscreen="true" class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/XvD04qInn3M?version=3&rel=1&fs=1&showsearch=0&showinfo=1&iv_load_policy=1&wmode=transparent" type="text/html" width="640"></iframe></span>

<b>3. Witches’ fingers:</b> If you can survive looking at these, you can very well have a couple of them.<br />
<a href="http://www.youtube.com/watch?v=EdwpFp5zhzo">Click here for the recipe</a><br />
<span class="embed-youtube" style="display: block; text-align: center;"><iframe allowfullscreen="true" class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/EdwpFp5zhzo?version=3&rel=1&fs=1&showsearch=0&showinfo=1&iv_load_policy=1&wmode=transparent" type="text/html" width="640"></iframe></span>

<b>4. Gummy Worms:</b> Gobbling up a handful of these worms will not do you any harm.<br />
<a href="http://www.youtube.com/watch?v=OfFYG5OvfHw">Click here for recipe</a><br />
<span class="embed-youtube" style="display: block; text-align: center;"><iframe allowfullscreen="true" class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/OfFYG5OvfHw?version=3&rel=1&fs=1&showsearch=0&showinfo=1&iv_load_policy=1&wmode=transparent" type="text/html" width="640"></iframe></span>

<b>5. Brain Cake:</b> Don’t eat your friend’s brain. Just shut up, and have this brain cake.<br />
<a href="http://www.youtube.com/watch?v=0ctE_Rf6NFg">Click here for recipe</a><br />
<span class="embed-youtube" style="display: block; text-align: center;"><iframe allowfullscreen="true" class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/0ctE_Rf6NFg?version=3&rel=1&fs=1&showsearch=0&showinfo=1&iv_load_policy=1&wmode=transparent" type="text/html" width="640"></iframe></span>

<a href="http://www.youtube.com/watch?v=QXqG7vY45Hk">Watch Foodie promo</a>:<br />
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Brain cake, Witches’ fingers: Halloween recipes you can make at home

Vivek Kumar 0 Food Recipe Friday, October 30, 2015

It’s that time of the year when everyone has ‘scary things’ on their mind, to prepare for Halloween, a day dedicated to dead. Halloween parties, games, food are all being discussed right now to celebrate this day on October 31 (Saturday). While you … Read more »

30Oct2015

Long and Short Monster Fingers - Halloween Recipes

Vivek Kumar 0 snacks, Vegetarian Friday, October 30, 2015

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF1SkbcFfZcsWo0NgOBYmoC1GBAEV1c49ENAmEtEDWLKDhxjmF3mPcEEz7uRHxN3ReZOtuDcWcvCeQl5g54NRKQMXWPZSeo33PmQCHGLwFX-oKBqTbr-EIRTaFmP7Iv_OmdCpn905i4Jx/s1600/Long+and+Short+Monster+Fingers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF1SkbcFfZcsWo0NgOBYmoC1GBAEV1c49ENAmEtEDWLKDhxjmF3mPcEEz7uRHxN3ReZOtuDcWcvCeQl5g54NRKQMXWPZSeo33PmQCHGLwFX-oKBqTbr-EIRTaFmP7Iv_OmdCpn905i4Jx/s1600/Long+and+Short+Monster+Fingers.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
These creepy monster fingers take a bit of work but are well worth it. Ready-made breadstick dough is shaped, tinted with spray color and then topped with an almond "fingernail" and poppyseeds.</div>
<div style="text-align: justify;">
<br /></div>
<section class="recipe-info"><div class="recipe-info-item recipe-info-serves" itemprop="recipeYield">
<span class="recipe-info-label">Total Time: </span>
<time datetime="PT1H" itemprop="totalTime">1:00</time><span class="recipe-info-label">        Prep: </span>
<time datetime="PT45M" itemprop="prepTime">0:45</time><span class="recipe-info-label">           Level: </span>
Easy<span class="recipe-info-label">             Serves: </span>
60</div>
<div class="recipe-info-item recipe-info-serves" itemprop="recipeYield">
 </div>
<div class="recipe-info-item recipe-info-serves" itemprop="recipeYield">
<section class="recipe-ingredients"><h3 class="recipe-section-header">
Ingredients</h3>
<div class="recipe-ingredients-group">
<ul class="recipe-list recipe-ingredients-list">
<li class="recipe-ingredients-item" itemprop="ingredients">
2 can  refrigerated breadstick dough</li>
<li class="recipe-ingredients-item" itemprop="ingredients">
Orange, yellow & green food color sprays (see Note)</li>
<li class="recipe-ingredients-item" itemprop="ingredients">
White from 1 large egg</li>
<li class="recipe-ingredients-item" itemprop="ingredients">
60 whole natural almonds</li>
<li class="recipe-ingredients-item" itemprop="ingredients">
poppy seeds</li>
</ul>
</div>
</section><section class="recipe-directions"><h3 class="recipe-section-header">
Directions</h3>
<ol class="recipe-list recipe-directions-list" itemprop="recipeInstructions">
<li class="recipe-directions-item" style="text-align: justify;">Heat
 oven to 375°F. You'll need 2 large baking sheets lined with nonstick 
foil. Unroll 1 can breadstick dough and separate along perforated lines 
into 12 strips. For long fingers, halve strips crosswise into 24 pieces.
 Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking 
sheets, spacing ropes 2 in. apart. Shape ropes into fun curves.</li>
<li class="recipe-directions-item" style="text-align: justify;">Lightly
 tint the dough ropes in blotchy tones using the spray colors with 
short, quick spurts (use all three colors on each finger).</li>
<li class="recipe-directions-item" style="text-align: justify;">Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds.</li>
<li class="recipe-directions-item" style="text-align: justify;">Bake
 13 minutes, or until puffed and lightly browned on bottom edges. Cool 
on sheet on wire rack. Wipe foil on baking sheets clean.</li>
<li class="recipe-directions-item" style="text-align: justify;">Unroll
 remaining breadstick dough and separate into strips. For short fingers,
 cut each dough strip crosswise into thirds for 36 pieces. Roll dough 
pieces into 5- to 6-in.-long ropes and make fingers following the same 
procedure as for long fingers above. Bake as directed.</li>
</ol>
</section> </div>
</section></div>

Long and Short Monster Fingers - Halloween Recipes

Vivek Kumar 0 snacks, Vegetarian Friday, October 30, 2015

These creepy monster fingers take a bit of work but are well worth it. Ready-made breadstick dough is shaped, tinted with spray color and then topped with an almond "fingernail" and poppyseeds. Total Time: 1:00 Prep: 0:45 Level: … Read more »

30Oct2015

Malai Sandwiches Vegetarian Recipe

Vivek Kumar 0 Sweets Friday, October 30, 2015

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<div style="text-align: justify;">
Since its the end of Durga Pujo and my first post in this awesome group, thought of sharing something sweet and wishing Shubho Bijoya to all of you.</div>
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<div style="text-align: justify;">
The inspiration or rather the push to make this one came from my recollections of having this sweet at Brijwasi in Bombay . It was an absolute fav with all in the family and since I could not go to Brijwasi, made an attempt to get Brijwasi home Without much ado , here goes the recipe.</div>
<h4 style="text-align: left;">
<i><b>Ingredients</b></i></h4>
<ul style="text-align: left;">
<li>Milk : 1 litre ( used low fat milk )</li>
<li>Citric acid crystals : 1/2 tsp</li>
<li>Sugar : 2 cups</li>
<li>Water : 3 cups</li>
<li>Mawa : 100 gms</li>
<li>Yellow Food colour - 2 drops ( used the Sprig Organic Colour )</li>
</ul>
<h4 style="text-align: justify;">
<i><b>Method</b></i></h4>
<ul style="text-align: left;">
<li>Dissolve the citric acid crystals in water and keep aside.</li>
<li>Bring the milk to boil and reduce the flame . Gradually add the citric acid solution to the milk till the milk curdles and you get a greenish whey. Don't add the solution all at once. Once the milk has curdled switch off the flame and add 1 cup of cold water and keep covered for 15 mins.</li>
<li>Pour the curdled milk into a muslin cloth and rinse it well under running water. Squeeze out the extra water and keep the chenna under a heavy weight for about 10-15 minutes to drain out the remaining whey.</li>
<li>Place the chenna on the working surface and knead well with the heel of your hand till you get an absolutely smooth , soft and creamy mass.</li>
<li>Divide this portion into about 12 -15 portions ( depending on the size you want ).</li>
<li>Make the desired shape ( I made oval ones ).</li>
<li>In the pressure cooker add 1 cup of sugar and 3 cups of water and bring it to a boiling high heat till all the sugar has dissolved well.</li>
<li>Place the oblong chenna shapes in the syrup very carefully .</li>
<li>Close cooker and let it whistle once on medium flame, then reduce flame and cook it for 7 minutes.</li>
<li>Switch off the flame and let the pressure release on its own. Let the pressure cooker cool on its own.</li>
<li>The chenna squares would have doubled up by now.</li>
<li>Very carefully remove the chenna squares from the syrup and place it in a bowl of plain water.</li>
<li>Add the remaining 1 cup of sugar in the syrup and bring it to a boil. Let this syrup cool for 30 minutes.</li>
<li>Now add the chenna squares to the sugar syrup and keep it for at least 30 minutes. I cooled it and kept it in the fridge for about 2 hours.</li>
<li>In the meantime knead mawa along with a bit of the sugar syrup and a drop of yellow colour into a smooth paste. Knead well.</li>
<li>When its time to assemble, take out the chenna squares and squeeze very gently to take out the excess syrup.</li>
<li>Cut each chenna square horizontally , very carefully !</li>
<li>Apply generous amount of the mawa paste on one halt of the square and place the other half on top of it ... basically sandwich it up and cut it into two.</li>
<li>Decorate the way you want it... I used saffron strands and crushed pistachios.</li>
</ul>
<h4 style="text-align: justify;">
<i><b>Note:</b></i></h4>
<ul style="text-align: left;">
<li>I have used low fat milk, one can use any kind of milk .</li>
<li>Dont make the mawa paste too sweet as it will make the sandwich extremely sweet ( personally prefer sweets that are mildly sweet ) .. So be careful on that.</li>
<li>Cut the sqaures extremely carefully as they are quite fragile... When I was splitting them up, I was imagining that I was torting a cake</li>
<li><br /></li>
<li>Here's to sweet beginnings !</li>
<li>Recipe credit : Ashwini Patil .</li>
<li>PS : Will be pasting the recipe in comments too as per the Group rules as soon as the post is approved.</li>
</ul>
</div>

Malai Sandwiches Vegetarian Recipe

Vivek Kumar 0 Sweets Friday, October 30, 2015

Since its the end of Durga Pujo and my first post in this awesome group, thought of sharing something sweet and wishing Shubho Bijoya to all of you. The inspiration or rather the push to make this one came from my recollections of having this sweet … Read more »

30Oct2015

30 Interesting Food Plating Ideas

Vivek Kumar 0 Food Plating Ideas Friday, October 30, 2015

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Chances are, your caterer has more than bacon-wrapped dates and chicken skewers to offer. But while creative menu items are important, don't underestimate the power of presentation. Innovative food displays can make an indelible impression on guests and enhance their overall event experience considerably. </div>
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To help you think beyond ordinary hors d'oeuvres, here are some unusual, whimsical, and downright jaw-dropping presentation ideas from top restaurants across the country. So whether you serve chicken fritters in a glass shoe or you figure out how to make potato chips levitate, consider using these ideas to dial up the creativity at your next bash. </div>
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30 Interesting Food Plating Ideas

Vivek Kumar 0 Food Plating Ideas Friday, October 30, 2015

Chances are, your caterer has more than bacon-wrapped dates and chicken skewers to offer. But while creative menu items are important, don't underestimate the power of presentation. Innovative food displays can make an indelible impression on guests… Read more »

30Oct2015

Whole Wheat Tibetian Vegetable Momo Recipe | Step by Step Recipe for Veg Momos

Vivek Kumar 0 Snack, snacks, Vegetarian Thursday, October 29, 2015

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Learn how to make Whole Wheat Tibetian Vegetable Momos ~ Steam cooked whole wheat dumpling stuffed with crispy vegetables, a delicacy from North East India</div>
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<b>Whole Wheat Tibetian Vegetable Momos (Steam cooked whole wheat 
dumpling stuffed with crispy vegetables, a delicacy from North East 
India)</b><br />
<i><b>Prep Time:</b></i> 30 - 40 mins<br />
<i><b>Cooking Time:</b></i> 10 - 15 mins<br />
<i><b>Recipe Level:</b></i> Beginner to intermediate<br />
<i><b>Spice Level:</b></i> Low<br />
<i><b>Makes:</b></i> About 20 – 25 <br />
<i><b>Shelf Life:</b></i> Best served fresh but can be refrigerated for up to 2 days and frozen upto a month<br />
<i><b>Serving Suggestion:</b></i> With sweet chilli sauce or any dipping sauce of your choice </div>
<hr />
<blockquote class="tr_bq">
<b>Ingredients:</b><br />
<i><b>For Outer Cover:</b></i><br />
1½ cups Whole Wheat Flour (I have used chapatti flour/aatta)<br />
1 tsp Baking Powder<br />
1 tsp Salt (Adjust as per taste)<br />
Water for kneading<br />
<br />
<i><b>For the Filling:</b></i><br />
1 packed cup Cabbage, finely shredded<br />
1 packed cup Carrot, peeled and grated<br />
¾ cup Onion, finely chopped<br />
1 tsp Ginger-Garlic Paste<br />
1 tbsp Soya Sauce<br />
1 tsp Vinegar<br />
5-6 Black Peppercorns, crushed to fine powder (Optional and adjust as per taste)<br />
1 tbsp Oil (I have used roasted sesame oil)<br />
Salt to taste</blockquote>
<h4 style="text-align: left;">
Method: </h4>
<ul style="text-align: left;">
<li>Sift whole wheat flour, baking powder and salt into a large mixing bowl.</li>
<li>Add little water in parts and knead to make soft dough. Cover the dough with cling film or wet towel and let it rest for half an hour to an hour.</li>
</ul>
<h3 style="text-align: left;">
Prepare the vegetable filling:</h3>
<ul style="text-align: left;">
<li>Heat oil in a pan on a medium flame and add finely chopped onions. Stir fry the onions for a minute before adding ginger-garlic paste. Stir it until the raw smell disappears, about 30-45 mins.</li>
<li>Next add finely shredded cabbage and carrots and stir fry them on a high heat for 2-3 minutes.</li>
<li>Don’t cook it for too long as we want to retain the crunch of vegetables.</li>
<li>Turn off the flame and transfer the stir fried veggies to a bowl. Mix in soya sauce, vinegar, black pepper powder and salt to taste. Let the mixture cool down to room temperature.</li>
</ul>
<h4 style="text-align: left;">
Rolling and shaping the Momos:</h4>
<ul style="text-align: left;">
<li>You can either roll individual wraps of 3 inch in diameter with thin edges and little thick in centre for the momos or simply roll the dough into large circle and cut them into smaller circles using a cookie cutter. I prefer the second method as it saves a lot of time and energy!</li>
<li>Pinch a medium orange sized ball and roll it on a lightly dusted surface into large 1 mm thin circle. Using a cookie cutter or a bowl/glass with sharp edge, cut out 3 inch circles.</li>
<li>Place 1-1½ heaped tsp of vegetable filling in the center and shape the momos by sealing the edges as shown above. Make sure that you seal the edges well as we don’t want the filling to ooze its liquid when we stem them. You can also shape them the authentic/traditional way by pleating the edges, but the above technique takes half the time and works best for me.</li>
<li>Place the momo in a large plate and cover it with a wet towel from drying out. Repeat the process until you are ready for steaming.</li>
</ul>
<h4 style="text-align: left;">
Steaming the Momos:</h4>
<ul style="text-align: left;">
<li>Heat water in a steamer or pressure cooker without weight as per instruction and let it come to a boil. (Read the notes in the end)</li>
<li>Lightly grease the steamer bowl/idli moulds with little oil which will help in keeping the momos from sticking. Arrange momos in a steamer/idli moulds with some space between them so that they don’t stick to each other.</li>
<li>Close the lid and allow the momos to steam cook for around 7-10 minutes on medium flame. The time to cook the momos will depend on the thickness of the outer cover. Once cooked, you will notice that the outer cover turns translucent and glossy and is not sticky to touch. Make sure not to overcook the momos as it will turn tough and chewy.</li>
<li>Once cooked, remove from the dumplings from the steamer and serve these delicious and addictive Whole Wheat Tibetian Vegetarian Momos with sweet chilli sauce or any dipping sauce of your choice. Enjoy!</li>
</ul>
<h3 style="text-align: left;">
Shweta’s Notes:</h3>
<ol style="text-align: left;">
<li>Once you have added the filling, make sure that you seal the edges well as we don’t want the filling to ooze its liquid when we stem them.</li>
<li>To steam the momos in a pressure cooker, pour 2-3 cups of water (about 1 inch) in the pressure cooker and bring it to boil. Place the greased steamer bowl/idli moulds with momos in the cooker and close the lid. Please remember to remove the weight/whistle before closing the lid. Steam cook the momos for 7-10 mins.</li>
<li>The time to cook the momos will depend on the thickness of the outer cover. Please make sure not to overcook the momos as it will turn tough and chewy.</li>
<li>Traditionally, Momos are steamed in bamboo baskets, but you can steam cook them in a regular Steamer or cooker, the way you make dhoklas or idlis.</li>
<li>Once cooked, you will notice that the outer cover turns translucent and glossy and is not sticky to touch.</li>
<li>Be cautious when you bite into the hot momos as the filling will be very hot with the juice released from vegetables during steaming and can burn you easily.</li>
</ol>
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Whole Wheat Tibetian Vegetable Momo Recipe | Step by Step Recipe for Veg Momos

Vivek Kumar 0 Snack, snacks, Vegetarian Thursday, October 29, 2015

Learn how to make Whole Wheat Tibetian Vegetable Momos ~ Steam cooked whole wheat dumpling stuffed with crispy vegetables, a delicacy from North East India Whole Wheat Tibetian Vegetable Momos (Steam cooked whole wheat dumpling stuffed with crispy … Read more »

29Oct2015

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Whole Wheat Tibetian Vegetable Momo Recipe | Step by Step Recipe for Veg Momos

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