Soyabean Shami Kababs

Cuisine: Indian Starters

Serves : 2-3 pax

Ingredients:

  • Soyabean Balls 250 grams
  • Green Peas 100 grams
  • Onion medium size 1 pc
  • Green chilly 2-3 pcs
  • Maida (optional) 100 grams
  • Salt to taste
  • Red chilly powder to taste
  • Dhaniya powder to taste
  • Coriander green handful
  • Vegetable oil for shallow frying

Method:

  1. Grind the dry soyabean balls and make a powder of it
  2. Take a thick bottom pan and then all all the veggies and the soybean powder
  3. Add water and cook nicely
  4. Cool it and then blend it in the mixer grinder (Don’t use water)
  5. After the mixture is ready make flat patty of it and then shallow fry it
  6. Fry till golden brown and serve hot

Chef Tips:

  • If you using granules then you don’t have to make powder of it in dey form
  • Cook the mixture nicely
  • Adding of spices can be increased or decreased

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Jalebi with Rabri Easy Recipe

Cuisine: Indian Dessert

Serves: 2-3 pax

Final Presentation

Ingredients:

  • Maida/Refined Flour 200 grams
  • Sugar 200 Grams
  • Baking Powder 1 tablespoon
  • Moong Dal 50 grams
  • Dry Fruits for garnish
  • Milk 250 ml
  • Khoya 100 grams

Method:

Jalebi
  1. In a bowl add Maida, baking powder and Moong Dal paste
  2. Add water to make it a thick paste like we do for pakoda batter
  3. Make sugar syrup adding sugar and water in ratio 2:1 means sugar have to be double of water
  4. Take Ghee, Refined, Dalda in a flat pan, heat it and then make circles of the batter prepared
  5. After the jalebi is cooked dip them into the sugar syrup and take them out
Rabri
  1. Take a pan, add milk then add the khoya into it
  2. Start cooking and reduce it till it become thick
  3. Add dry fruits as garnish
Presentation
  1. Keep the jalebi one above another and ten pour the Rabri on top
  2. Serve hot or cold

Chef Tips

  • For Moong Dal paste, soak the dal for 2-3 hours then blend it in the mixer grinder
  • For making rounds of Jalebi take plastic bag or Cloth
  • Use ghee while frying to make it more crispy
  • If you want you can also add sugar in Rabri

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Chicken Reshmi Tikka Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Food Presentation

Ingredients:

  • Chicken Thigh Boneless 300 grams
  • Hung Curd 100 grams
  • Ginger and garlic paste 2 tablespoon
  • Kasturi Methi handful
  • Salt to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Mustard Oil 2 tablespoon

Method:

  1. Cut the thigh pieces into dice style cutting (Cubes)
  2. Marinate the chicken with all the spices, ginger and garlic paste, mustard oil and at the last hung curd
  3. Marinate well and keep it aside for minimum 40-45 minutes
  4. Take a pan, add little oil then start grilling all the pieces of the Chicken
  5. Keep grilling flipping it again and again at medium flame, allow it to cook properly
  6. When you see golden brown colour on the chicken then take it out from the pan
  7. Serve hot with green chutney

Chef Tips:

  • Don’t use the breast pieces of the chicken, use the thigh piece only
  • You can grill the chicken on pan, oven, air fryer, OTG anything you want to, marination remain the same
  • You can keep the marinate chicken for 2-3 days inside the fridger
  • Add lemon and Chaat masala if needed

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Dhokla Easy Recipe

Cuisine : Indian Starter

Serves : 2-3 pax

Dhokla Presentation

Ingredients:

  • Besan (Gram Flour) 250 GMs
  • Salt to taste
  • Sugar 4 tablespoon
  • Green chilli 2-3 pcs
  • Mustard seed 1 teaspoon
  • Lemon 1 pc
  • ENO or Baking Powder or Baking Soda 1 teaspoon
  • Curry leaves or Coriander leaves

Method:

  1. Take a bowl, add besan and salt
  2. Then add water into it to make a batter like pakoda batter
  3. Then add ENO or Soda into it and mix well
  4. Keep aside for 10-12 min
  5. Take another bowl, pour the mixture into it and microwave for 4 min
  6. If you don’t have microwave then take a thick bottom pan, put hot water and then the bowl with the mixture on it and steam it for 10 min
  7. Check with toothpick before taking out, if not cooked, cook for 2 more minutes
  8. For soaking the dhokla, boil sugar with water in ratio 4 tablespoon sugar : 1 cup water
  9. Make the syrup cool it then add lemon into it
  10. Cut the dhokla into slices then pour the sugar syrup on it
  11. Take a pan, add oil, then mustard seed, green chilli and curry leaves
  12. Then put the tadka on the dhokla and serve

Chef Tips:

  • The bowl used for steaming or in microwave should not be more then half filled
  • Pakoda batter means the batter have to be medium thick, neither thin nor very thick
  • The sugar syrup have to thin not thick
  • You can increase or decrease the quantity of chillies/Sugar according to your taste buds
  • Lemon can pe out at last too
    • It’s a Vegan Recipe

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