perfectveg-blog

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Almond and Banana Smoothie| Tarla Dalal

Almond and Banana Smoothie Fruit and nuts complement each other no matter in what form. When you don’t have time for a cooked breakfast whip up a hearty almond and banana smoothie for instant energy! Preparation Time: 5 minutes. Cooking Time: Nil. Makes 4 small glasses. 4 tbsp blanched and de-skinned almonds (badam) 1 cup roughly chopped bananas 1½ cups chilled milk 2 tbsp sugar ½ tsp vanilla essence 8 ice-cubes 1. Combine the almonds, bananas and ½ cup of milk and blend in a juicer till the mixture is smooth and frothy. 2. Add the sugar, remaining 1 cup of milk, vanilla essence and 8 ice-cubes and blend in a juicer till the mixture is smooth and frothy. 3. Pour equal quantities of the smoothie into 4 individual glasses. 4. Serve immediately. https://www.youtube.com/watch?v=4xB7l-eq1D4 Recipe Link : http://www.tarladalal.com/Almond-and-... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook: http://www.facebook.com/pages/TarlaDa... YouTube Channel: http://www.youtube.com/user/TarlaDala... Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/1078836208487... Twitter: https://twitter.com/Tarla_Dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Read the full article

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Boondi Ladoo Recipe | Easy Perfect Boondi Laddu – Indian Sweets, Everything Explained,Halwai Secrets | Cooking Shooking

Boondi laddo is something we all have been enjoying since we were a child. Whether you are from the southern part of India, or the north, we've got your nostalgia covered.. Detailed Recipe below :) Ingredients : For Boondi : Besan / Gram Flour – 1 ¼ cup (160g appx) Water – ¾ cup appx. (175 – 180ml) Food Colors – Kesar, Red, Green (optional) Ghee – to deep fry For Sugar Syrup : 1 ¼ cup (260g appx) Water – 1 cup Edible Camphor / Kacha Karpoor – 1 pinch Cloves – 3-4 Food Color – Kesar (optional) Optional Ingredients for Laddu : Cardamom powder – 1 pinch Melon Seeds – 1 tbsp Slivered Almonds – 1 tbsp Method : 1. For Boondi : Add the besan to a mixing bowl with the kesar food color. Pour in about 160 ml of water and mix to form a lump free batter. 2. Let the batter sit idle for 15-20 mins. After that, add in more water to adjust the consistency for a flowing consistency batter. (refer video for exact consistency) 3. Heat up ghee in high flame, once hot take the boondi jhara and keep it about 4 inches above the ghee and pour in some batter to the jhara. 4. Once sufficient boondis have dropped to the ghee, let them cook for a minute or until boondis stop creating bubbles. Take down to a bowl/sieve/kitchen towel lined plate. 5. Clean excess batter from jhara for the second batch, and repeat the procedure to make boondis. 6. Divide the batter for the last batch into two bowls, and mix red and green colors in them. Add a few drops of water to adjust the consistency of the batter as the batter gets thick when color is mixed. Follow the same procedure to make colourful boondis. 7. Once the boondis are ready, add in the melon seeds, slivered almonds and cardamom powder to them and keep aside. 8. For Sugar Syrup : In a pan, add in the sugar and water and heat in medium flame. Once it gets boiling, crush and add a tiny bit of edible camphor and the cloves. If you want to add food color to syrup also, add now. 9. Boil the sugar syrup in medium flame until the small bubbles surfacing in the syrup turns into large bubbles and when a drop of syrup added to a bowl full of water settles. Turn off the flame, add in 1 – 1 ½ tbsp of water and mix well. 10. Add in the boondi mixture and start mixing bottom to top. Continuously mix until the mixture is warm and the mixture is starting to get dry. 11. Get your hands in, and take a little portion in your finger and shape into ladoo using your other hand. (refer video for exact hand action) 12. Repeat the process with rest of the boondi mixture and form ladoos! You may garnish top with nuts if you want to. That’s all you gotta do to make these authentic boondi laddos, but wait, you gotta let them mature for 4-5 hours minimum before digging in, that’ll take care of dealing with the flavours whilst turning them sweeter & softer  Handy Tips: • For Sugar Syrup – Use a Heavy Bottom Pan, aluminium preferred. Try to avoid Black/NonStick/Hard Anodised/Stainless Steel Pans. • For Batter Consistency – Test the consistency of batter by pouring some batter in the jhara and see how boondi forms. It should fall down drop by drop, if it flows fast, you’d get oddly shaped boondi/lumps of boondi, if it flows slowly you’d get hard/tailed boondi. • Ghee Level in Pan – If the ghee is less in pan, then you’d get flat boondi or many times it turns into a mass/lump in the center. • Ghee Temperature – If the temperature is low, then boondis can stick to bottom of the pan/can be oddly shaped and can form into a lump in the center. When the ghee temperature and batter consistency is correct, the boondis fall in the ghee then cooks from out instantly to capture the shape and comes to the sides of the pan to cook inwards. • Sugar Syrup Consistency & trick behind it – Make sure consistency of syrup is correct, if the syrup is thick, then boondis will get sugar coated and dry like candy, if it is too thin, then they will absorb the syrup but it won’t set from outside and hence it won’t form into ladoos and will remain sticky. To get the perfect consistency, add room temp water to the thick bubbly syrup. For normal to dry south indian style boondi laddo – 1 tbsp. For a little softer and juicier north indian style ladoo – upto 2 tbsp water. Easy and simple trick, to avoid misshapen of consistency/tars/thread as everyone does not have a candy thermometer or density scale. • Jhara - If you can't find it, and have access to tools and metals, you can drill holes in a sheet of aluminium and attach a handle to it :) https://www.youtube.com/watch?v=9eWzm7uwAyQ Subscribe for more food fun - http://goo.gl/Pw8vy7 Business Emails - business@cookingshooking.com Website: http://www.cookingshooking.com fb/CookingShooking | @CookingShooking Read the full article

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Rice and Cheese Balls | Tarla Dalal

Rice and Cheese Balls There are many interesting ways to make use of leftover rice including some types of rotis and dosas. But, this recipe tops the charts! Rice and Cheese Balls, made with cooked rice flavoured simply with green chillies and mustard powder and bound together with flour, gives rise to a temptingly crisp snack when deep-fried. What is more, the procedure is as simple as mix, shape, and fry. No dipping, no rolling, no sweat! Preparation Time: 10 minutes. Cooking Time: 15 minutes. Makes 12 balls. 2¼ cups cooked rice (chawal) 3 tbsp plain flour (maida) 1 tbsp finely chopped green chillies 2 pinches baking soda ½ cup grated processed cheese ½ tsp mustard (rai / sarson) powder Salt to taste Oil for deep-frying For serving Tomato ketchup 1. Mash the rice thoroughly in a deep bowl. 2. Add all the remaining ingredients and mix well. 3. Divide the mixture into 12 equal portions and shape each portion into a ball. 4. Heat the oil in a deep non-stick kadhai and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Serve immediately with tomato ketchup. https://www.youtube.com/watch?v=nSyNhgDB6V4 Recipe Link : http://www.tarladalal.com/Rice-and-Ch... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook: http://www.facebook.com/pages/TarlaDa... YouTube Channel: http://www.youtube.com/user/TarlaDala... Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/1078836208487... Twitter: https://twitter.com/Tarla_Dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Read the full article

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Eggless Mayonnaise - Instant Homemade Mayonnaise | Nisha Madulika

Eggless mayonnaise is one such dip which is often used for salads, bread, sandwich, and burger or as a side dip with various recipes. Making this eggless mayonnaise at home is really easy. Ingredients for Cream Mayonese Cream - 1 cup (200 grams) Oil - 1/4 cup (50 grams) Vinegar - 2 tsp Black pepper - 1/4 tsp (coarsely ground) Mustard powder - 1/2 tsp Salt - 1/2 tsp Powdered sugar - 1 tsp Ingredients For Milk Mayonnaise Full cream - 1/4 cup (60 ml) Vegetable Oil - 3/4 cup (150 ml) Salt - 1/2 tsp Black peppercorns - 1/4 tsp (coarsely ground) Mustard powder - 1/2 tsp Powdered sugar - 1 tsp Vinegar - 2 tsp https://www.youtube.com/watch?v=McReAdKr61k Recipe in Hindi - http://nishamadhulika.com/1418-eggles... Recipe in English - http://indiangoodfood.com/1285-eggles... Subscribe for more recipes - http://www.youtube.com/subscription_c... For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com Read the full article

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Veg Pizza | Not So Junky | Sanjeev Kapoor Khazana

VEG PIZZA Ingredients ½ cup grated cauliflower ½ cup grated carrots ½ cup grated green zucchini ½ cup refined flour (maida) ½ cup whole wheat flour (atta) + for dusting Salt to taste ¼ cup pesto 12-16 button mushrooms, sliced 2-3 fresh large red chillies, sliced 5-6 cherry tomatoes, halved 25 grams mozzarella cheese Method 1. Preheat oven at 200º C. 2. Mix refined flour, wheat flour, cauliflower, carrots, zucchini and salt in a bowl. Add sufficient water and knead into a soft dough. 3. Dust the worktop with some flour. Place the dough on it and roll out into a thin square sheet. Place on a baking tray and evenly spread pesto on it. 4. Top with mushrooms, red chillies and cherry tomatoes. Grate cheese on top, put the tray in the preheated oven and bake for 12-15 minutes. 5. Cut into wedges and serve hot. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKa... https://twitter.com/sanjeevkapoor Read the full article

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Pudina Sev | Vah Chef

This is a tasty and crunchy snack which can be served with tea/coffee. It is popular in all parts of India. Ingredients Mint leaves 1 Bunch Green chillies 3 Numbers Chickpea flour(besan) 1 Cup Butter 1 Teaspoons salt to taste Hing 1 Pinch Turmeric 1 Pinch Oil to Deep fry Directions: 1. Blend mint leaves and green chillies in a blender to make a fine paste. Squeeze on/ strain down its juice and keep it aside. 2. For the batter now take chickpea flour in a bowl and add butter, pinch of salt and mix it. 3. Add pinch of hing, turmeric and mix it again. Now add mint juice and mix well to make the batter. 4. Apply little oil to your hands so that the batter doesn’t stick. 5. Take little dough and fill the sev presser with it then tighten the lid. 6. Now keep rotating the presser so that the sev batter falls in oil, but handle this very carefully on a medium flame. When they turn golden brown take on a tissue paper and serve. https://www.youtube.com/watch?v=ZVgDKv7X_VM Subscribe to my YouTube channel for new fun recipes every week! http://goo.gl/WCdgeV Follow me on: Facebook - https://www.facebook.com/VahChef.Sanj... Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/1160664... Reach Vahrehvah at Website - http://www.vahrehvah.com Read the full article

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Fried Rice | Not So Junky | Sanjeev Kapoor Khazana

FRIED RICE Ingredients 1½ cups rice, cooked in 3 cups vegetable stock 1 tablespoon oil 1 inch ginger, finely chopped 1 tablespoon chopped garlic 1 medium carrot, peeled and cut into cubes 50 grams tofu, cut into cubes (more…)

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Malai Kofta Curry | Not So Junky | Sanjeev Kapoor Khazana

MALAI KOFTA CURRY Ingredients Fresh mint sprigs for garnishing Kofta 2 medium sweet potatoes, boiled, peeled and grated 2 medium raw bananas, boiled, peeled and grated ½ cup grated cottage cheese 1-2 green chillies, finely chopped 1 teaspoon red chilli powder ½ teaspoon garam masala powder Salt to taste 1 tablespoon raisins 1 tablespoon pistachios Oil spray for spraying Curry 2 medium onions,…

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Dal Palak, Spinach Dal, Palakoora Pappu, Keerai Kootu Recipe By Vahchef Ingredients used in palak dal → tomato 2 Large. → mustard 1/4 Teaspoons. → red chilli whole 2 Numbers.

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Macaroni Salad, Veg Macaroni Salad | Tarla Dalal

Macaroni Salad, Veg Macaroni Salad This is a sumptuous salad, which is almost a meal in a bowl! Cooked macaroni is tossed with crunchy and spicy veggies like onions and capsicum, not to forget a dash of celery for a zesty flavour. White sauce gives the Macaroni Salad a luscious texture, while curd adds a welcome tanginess to it. Serving the salad on a bed of juicy lettuce leaves improves the visual appeal, as well as the texture and flavour of this yummy salad. This wholesome salad when accompained with Garlic Bread and a hot bowl of soup , it makes an easy dinner. Preparation Time: 15 minutes. Cooking Time: Nil. Serves 4. 2 cups cooked macaroni ¼ cup finely chopped onions ¼ cup finely chopped capsicum 2 tbsp finely chopped celery (ajmoda) ¾ cup thick white sauce ¼ cup thick curds (dahi) ½ tsp powdered sugar Salt and freshly ground black pepper (kalimirch) to taste 1½ cups shredded iceberg lettuce 1. Combine all the ingredients, except the macaroni and lettuce in a deep bowl and mix well. 2. Add the macaroni and toss well. 3. Just before serving, spread the lettuce evenly on a serving plate and top it with the prepared salad. Serve or refrigerate and serve chilled. https://www.youtube.com/watch?v=8IKs_60ZY1A   Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook: http://www.facebook.com/pages/TarlaDa... YouTube Channel: http://www.youtube.com/user/TarlaDala... Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/1078836208487... Twitter: https://twitter.com/Tarla_Dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Read the full article

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Kesar Pista Kulfi By Tarla Dalal

Kesar Pista Kulfi Preparation Time: 10 minutes. Cooking Time: 33 minutes. Makes 7 kulfis. Freezing Time: 8 hours. (more…)

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Philips Air Fryer Stuffed Banana Peppers | Vah Chef

Large chilies which are stuffed with seasoned paneer and baby corn , crumbed and air fryed crusty outside and a soft cheesy inside Ingredients: Banana peppers 4 Numbers Baby corns 4 Numbers Cottage cheese 1 Cup Mozzarella cheese 1 Cup Garlic finely chopped 1/2 Teaspoons (more…)