Category: Veg Delicacy

Daliya Muffins No Bake Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, continental, cooking classes, cooking classes in Delhi, Dessert, Healthy Food, Veg Delicacy

Cuisine: Baking

Serves: 2-3 pax

Ingredients:

  • Daliya (Cracked Wheat) 60 grams
  • Milk 200 ml
  • Jaggery (Gur) 70 Grams
  • Dry Fruits according to your choice
  • Fruits for Garnish

Method:

  1. Cook the Daliya in milk till it’s cook nicely
  2. Add Jaggery after the daliya is cooked
  3. Put the cooked mixture in Muffin Mould
  4. Freeze it for 20 min
  5. Serve chilled with Fruit Garnish

Chef Tips:

  • Boil the daliya in water first to make the daliya soft
  • After adding milk cook till it’s thick not watery
  • Dry fruits you can add according to your choice

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Soyabean Shami Kababs

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Healthy Food, Indian Cuisine, Indian Snacks, Recipes, snacks, Veg Delicacy, Vegan

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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Nachos And Salsa Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, continental, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Recipes, snacks, Veg Delicacy, Vegan

Cuisine: Continent

Serves: 2-3 pax

Ingredients

  • Makke ka aataa (Yellow Corn flour) 100 grams
  • Maida/Refined Flour 50-60 grams
  • Salt to taste
  • Pepper to taste
  • Vegetable Oil
  • Oregano, Mixed herbs ping of
  • Tomatoes big 2-3 pcs
  • Green Chilly 1-2 pc
  • Tomato Ketchup 4-5 tablespoon
  • Lemon 1 pc

Method:

Nachos:
  1. Take a mixing bowl, mix makke ka aata and maida together
  2. Add the spices and 2 tablespoon of oil into it
  3. Make a dough with Luke warm water
  4. Then make small balls of the dough and roll it flat with rolling pin, make them thin. It’s called tortillas
  5. Dry cook them on a flat pan after making holes with fork* from both the sides
  6. Cut them into triangles
  7. Fry or Air fry them to serve hot
Salsa:
  1. Blanched the tomatoes in hot water
  2. De-skin and De-seed the tomatoes and then fine chop them
  3. Add salt and pepper into in, then tomato ketchup
  4. Add chopped green chilli and onion with lemon juice into it, mix well
  5. Serve with the nachos

Chef Tips:

  • *Make holes in the tortillas before cooking on flat pan with fork so that o won’t swell up while cooking
  • Make sure the nachos roti is cooked on low flame, it doesn’t have to be burnt
  • Blanched means to cook it 80-90% so that you can chop them easily
  • Nachos can be kept in form of round flat bread (Roti) for like 10 days in frodge
  • You can also serve it with cheese and salsa

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Jalebi with Rabri Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Dessert, Easy Recipes, Indian Cuisine, Indian Snacks, Recipes, Veg Delicacy, Vegan

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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