Mango juice jello

 Mango juice jello 

Quick tips -

1. I have used canned cherry fruit syrup.

2. Any canned fruit syrup can be used.

3. Instead of icing sugar normal powder sugar can be used.

4. Instead of fruit syrup simply take 1/2 cup water and add sugar to taste according to the sweetness of mango juice. 

Ingredients -

Fruit syrup : 1/2 cup *

Icing Sugar : 1 tbsp

Gelatin powder : 2 tbsp

Mango fruit juice : 1 cup 

Cherry : 7 pcs chopped and deseeded

For garnish :

Chocolate sauce as needed

Cherry few chopped 

Method :

1. Take fruit syrup in a bowl.

Add icing sugar in the syrup and mix. 

2. If some of the sugar does not mix properly let it remain like this.

Sprinkle gelatin on the syrup.

Do not mix. 

3. Let it remain like this for 5 mins.

After 5 mins heat gelatin mixed syrup on double boiler.

4. For double boiler : Heat water on medium high flame in a pan. Place the gelatin syrup bowl on the water and mix. Hold bowl with ladle so that it should not drop in the water and gets spoiled.

5. Keep stirring the gelatin syrup mixture with a spoon untill gelatin is dissolved properly. Now let it cool.

6. Add mango juice in a bowl. Mix gelatin mixture in it and mix well. Take silicon moulds or any mould. Pour mango gelatin mix in each mould. 

7. Add chopped cherries in the mix.

Keep it in fridge for 1-2 hrs or till set.

8. Take mango juice jelly out of the moulds and place it in serving plate. 

9. Decorate few mango juice jello with cherries.

10. Drizzle chocolate sauce on few mango juice jello. Serve chilled.

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Pizza roll

 Pizza roll 

Quick tip -

1. I have used whey (leftover paneer water). Normal water can be used. 

Ingredients for pizza dough-

Maida : 2 cup

Baking powder : 2-1/2 tsp

Salt to taste

Oil : 3 tbsp

Oregano : 2 tbsp

As needed Whey (leftover water from paneer) / Water to knead the soft dough

Ingredients for filling :

Onion : 1 chopped

Capsicum : 1 chopped

Salt to taste

Red chilli powder to taste

Oregano : 1 tbsp

Topping : 

Tomato ketchup : as needed to spread on pizza base

Mozarella cheese : grated,  as needed 

Method : 

1. For pizza dough : Knead all the ingredients given for dough adding water little by little. Dough should be soft. Cover it and let it rest for 15 min.

2. For filling : In a bowl take all the filling ingredients. Mix well. Keep aside till use.

3. For pizza roll : Take a medium size ball from the pizza dough. Grease the rolling board with oil. Now using rolling pin, roll the ball into a thin chapati. (Not very thin otherwise it will break when we roll pizza). 

4. Now spread tomato ketchup on the rolled chapati. Spread a layer of filling over it. Now spread grated mozarella cheese on top.

5. Fold it from sides. And roll it softly like a log.

6. Pre heat over to 200*C for 10 min.

7. Place a foil paper on the oven proof tray. Grease it properly. Place the rolled logs on the greased foil paper. Cut the rolls. Brush all the cut pizza roll pieces with oil. 

8. Bake it for 15 min. After that grill it for 2-3 min.

9. Take it out of the oven and transfer it to a serving plate.

10. Serve hot with tomato ketchup.

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Gur ki lapsi/ Sweet dalia

 Gur ki lapsi/ Sweet dalia 

Gur ki lapsi is a sweet dessert prepared with roasted dalia, mixed with jaggery, cardamom powder, kesar and almonds. 

.

Quick tip -

1. Use any nuts of your choice.

2. Adjust jaggery according to taste.

Ingredients - 

1 cup dalia/ broken wheat

2 tbsp almonds chopped

1 tsp cardamom powder

Few strands of kesar

1/2 cup powdered jaggery

2 cup water

3 tbsp unsalted butter 

Method -

1. In a pressure cooker add butter. Let it melt on slow flame. Add dalia and roast it till golden on slow flame. Stir continuously. 

2. Add almonds and roast for 2 minute on slow flame. Stir continuously.

3. Add jaggery, cardamom powder, kesar and mix well.

4. Add water and mix well.

5. Close the lid and cook on high flame for 3 whistles. Switch off the flame. Let it cool completely.

6. Open the lid and mix well. Gur ki lapsi is ready. 

7. Transfer to a serving bowl. 

8. Garnish with chopped almonds and serve.

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Bread aloo paratha

 Bread aloo paratha 

Bread aloo paratha is a layered flat bread stuffed with potato mixture. Traditionally parathas are prepared using whole wheat flour. But, bread aloo paratha is a quick, easy, crispy and tastiest twist to regular parathas. 

Quick tip -

1. Adjust spices according to taste.

Ingredients -

As needed whole wheat brown bread

As needed chilli flakes

As needed white sesame seeds

 Ingredients for stuffing -

7 boiled grated potatoes

1 tbsp grated ginger

2 grated green chilli

1 onion finely chopped

4 tbsp coriander leaves chopped

To taste salt

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp coriander powder

1 tbsp chat masala

1 tbsp lemon juice

Method -

1. In a bowl mix potatoes, ginger, green chilli, onion, salt, red chilli powder, turmeric powder, coriander powder, chat masala, coriander leaves and lemon juice. 

2. Mix them very well.

3. Take bread slices cut them in round shape.

4. Spread white sesame seeds and chilli flakes on the kitchen slab or rolling board.

5. Place bread piece on it. 

6. Roll it with rolling pin.

7. It is properly rolled.

8. Chilli flakes and sesame seeds also sticked properly.

9. Place potato stuffing mixture on the plain side of the bread.

10. Wet the sides of the bread with water.

11. Place another bread piece on it.

12. Close the sides by pressing properly. Flatten it  gently by pressing with hands or roll it using rolling pin. 

13. Heat tawa. Drizzle little oil on tawa. Rub butter on the top side of the bread paratha. Cook on medium low flame. 

14. Change the side and drizzle oil on sides and spread butter on it.

15. Cook till both sides are golden and crisp. Remove it on plate.

16. Bread aloo paratha is ready.

17. Transfer to a serving plate.

18. Serve hot with curd, pickle, chutney or butter.

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Molten cheese potato pancakes

 Molten cheese potato pancakes 

Quick, easy, simple, delicious, cheesy and lip smacking 'molten cheese potato pancake' is an ideal snack for evening paired with a cup of hot masala chai. The beautiful thing in this recipe is 'cheese pull' which makes it completely irresistible. Molten cheese potato pancakes are prepared using simple ingredients. 

Quick recipe tip -

1. Do not add water while kneading the potato dough.

Ingredients -

4  boiled potatoes

1 tsp salt

1/2 tsp red chilli powder

1/2 tsp oregano

1/2 tsp chili flakes

1 cup Rice flour

3 tbsp + 1 tsp oil

As needed grated cheese

.

(No need to add water)

Method -

1. In a mixing bowl add boiled potatoes and mash them with potato masher.

2. Add salt, red chilli powder, oregano and red chili flakes. Add rice flour mix well and knead a dough.

3. Add 1 tbsp oil and knead again. Again add 1 tbsp oil. Knead it again. 

4. Add 1 tbsp oil and knead well to a soft non sticky dough. Rub 1 tsp oil on the dough and keep aside for 10 minute.

5. Take a small portion of dough and flatten it like a small disk. Fill a spoonfull of grated cheese in the centre. Close it well. 

6. Flatten it like a small tikki/ patty. Heat oil in a pan or mini uttapam pan. Place these small pancakes on it. Drizzle oil as required. 

7. Cook these mini pancakes from both sides on medium flame till golden.

8. Remove these mini pancakes on the plate. Transfer these molten cheesy pancakes to a serving plate.

9. Serve hot with pudina or tamarind chutney.

Method with step photos -

1. In a mixing bowl add boiled potatoes and mash them with potato masher.

2. Add salt, red chilli powder, oregano and red chili flakes. 

3. Add rice flour mix well and knead a dough.

4. Add 1 tbsp oil and knead again.

5. Again add 1 tbsp oil. Knead it again.

6. Add 1 tbsp oil and knead well to a soft non sticky dough.

7. Add 1 tsp oil on the dough.

8. Spread it on the dough.

9. keep aside for 10 minute.

10. After 10 minutes take the non sticky dough and make small balls.

11. Rub oil on your palms. Take a small portion of dough and flatten it like a small disk. 

12. Fill a spoonful of grated cheese in the centre.

13. Seal/ close it well. 

14. Flatten it like a small tikki/ pattie.

15. Heat oil in a pan or mini uttapam pan. Place these small pancakes on it. Drizzle oil as required. Cook till the bottom is golden.

16. Change the side.

17. Cook these mini pancakes from both sides on medium flame till golden.

18. Remove these mini pancakes on the plate.

19. Transfer these molten cheesy potato pancakes to a serving plate.

20. Serve hot with pudina or tamarind chutney.

21. So cheesy. Yum! Yum!

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