Veg Quesadillas Easy Recipe

Cuisine: Mexican

Serves : 2-3 pax

Ingredients:

  • Rajma/Kidney Beans 200 grams
  • Maida 100 grams
  • Aataa/Makke ka aataa 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 1 piece
  • Garlic Chopped 2 tablespoon
  • Green Chillies 2-3 pieces
  • Tomato Ketchup 3-4 tablespoon
  • Salt to taste
  • Pepper to taste
  • Oregano, chilly flakes(Mixed herbs) to taste

Method:

  1. Soak the Rajma overnight then boil in cooker adding only salt
  2. Chop the onion and tomato and keep aside
  3. Take a pan or kadai, add 3 tablespoon of oil, then add chopped onion along with garlic, cook till onion turns into translucent (pink colour), then add salt, pepper, mixed herbs into it.
  4. After that add chopped tomato and keep cooking, add tomato ketchup after the chopped tomatoes are cooked
  5. Add boiled rajma into the gravy now, cook till it turned into semi dry gravy
  6. For Tortillas, take a mixing bowl add Maida, Aataa and salt into it. Add water and make a soft dough
  7. Make small rounds of dough then with the help of rolling pin(belan) make thin rotis
  8. Cook the rotis from both the sides applying little oil, then fill it with the mixture of Rajma we prepared
  9. Fold the Roti from centre to give it a half moon shape
  10. Cook nicely from both sides, serve hot with garnish of cheese.

Chef Tips:

  • Cook the rajma till it’s fully cooked, like mashed
  • Spices you can increase or decrease according to your taste
  • While making tortillas dough must be soft
  • Serve with Salsa and Sour cream

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Chocolate Walnut Brownies Easy Recipe

Cuisine: Bakery

Serves: 2-3 pax (8-10 pieces)

Ingredients:

  • Maida/Refined Flour 50 grams
  • Chocolate brick or Chocolate syrup 70-80ml
  • Butter 55 grams
  • Vanilla Essence 1 teaspoon
  • Sugar powder 110-120 grams
  • Cocoa Powder 1 tablespoon
  • Baking powder 1 teaspoon
  • Meetha Soda 1/2 teaspoon
  • Milk 20ml

Method:

  1. Melt the chocolate brick and mix it with soft butter if you using chocolate syrup then just mix it with soft butter.
  2. Sieve the refined flour with baking powder, baking soda and cocoa powder together and keep aside
  3. Add sugar powder, butter and chocolate mixture into the flour, add milk into it and start mixing.
  4. Add warm water if required to make the batter smooth
  5. Pour the mixture in a flat tray type mould and garnish it with chopped walnuts before baking.
  6. Preheat the oven at 180°C for 15 min then bake the brownies for 20-25 min at the same temperature
  7. Check with toothpick if it’s cooked then cut into pieces and serve
  8. You can also keep them in the refrigerator for 2-3 days

Chef Tips:

  • Make sure you melt the chocolate brick on hot water boiler else it will burn
  • The batter have to be of ribbon consistency when you pour it in the mould
  • If you don’t eat walnuts then just add any other dry fruit or make it plain brownies
  • Long trays are best preferred for brownies

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Stuffed Pita Pockets Easy Recipe

Cuisine : Continental

Serves : 2 Pax

Ingredients:

  • All Purpose Flour (Maida) 100 GMs
  • Wheat Flour (Aataa) 100 GMs
  • Salt to taste
  • Pepper to taste
  • Mixed Herbs to taste
  • Capsicum 1 pc medium
  • Onion medium 1 pc
  • Tomato 1 pc
  • Garlic few cloves
  • Red Yellow Bell peppers (Optional) 1pc
  • Cottage Cheese 150 GMs
  • Cucumber for salad
  • Hummus Recipe

Method:

1. Pita Pockets:

  1. Make a dough by adding both flours and salt and baking powder into it
  2. Rest for minimum 10-20 min covered with a cloth
  3. Then take medium sized dough balls and roll them flat
  4. Then take one end of the flat bread and fold it like a half moon shape
  5. Make space in between and cook it inside the oven for 10min at 170 degree centigrade
  6. If you don’t have oven cook it on a flat pan and cook it from all sides
  7. Keep aside

2. Pita Stuffing:

  1. Chop all the veggies and paneer into diced
  2. Take a thick bottom pan and add oil, then chopped garlic then all the veggies and saute
  3. Add all the spices into it before adding cottage cheese into it
  4. Cook on low flame till it’s cooked properly

3. Stuffing and Presentation:

  1. When the mixture is cooked take the pita pocket and stuff it with the mixture
  2. Keep the pita on the plate with some veggies pouring out of the pocket
  3. Serve it with hummus and salad
  4. Serve hot

Chef Tips:

  • While making the dough use luke warm water, it will make the dough soft
  • If you don’t want to use Maida you can use multigrain flour too
  • The stuffing can be chicken, veg or egg
  • Keep changing the stuffing and new dishes can be created
  • Adding cheese is optional
  • It’s a vegan recipe

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Paneer & Peas Ke Kabab

Cuisine: Indian Starter

Serves 2-3 pax

Ingredients:

  • Peas 100 GMs
  • Cottage Cheese (Paneer) 150 GMs
  • Salt to taste
  • Haldi to taste
  • Amchur to taste
  • Dhaniya Powder to taste
  • Red Chilli powder to taste
  • Green Chilli 1-2 pcs
  • Onion small 1 pc
  • Capsicum small 1 pc
  • Coriander chopped 2 tablespoon
  • Cucumber and Beat root for presentation

Method:

  1. Take a pan, add oil, then add chopped onion, capsicum, green chilly and peas
  2. Sauté then adding all the spices
  3. Then mash the paneer in the mixture and keep cooking till all the water dried up
  4. Then take the mixture out and cool it
  5. Blend the mixture in the mixer grinder and keep it inside the fridge for 10 min
  6. Take a pan, make it hot and then make flat patty (Tikki) of the mixture
  7. Shallow fry them till golden brown and serve hot with mint chutney

Chef Tips:

  • The mixture have to be tight not loose, if the mixture is loose then add all purpose flour (Maida) into the mixture to give a binding
  • Cooking of paneer with peas have to be on medium flame till all water is evaporated
  • The presentation can be in a different way too
  • The mixture must be cooled before blending
  • While blending don’t use water into it, keep moving the mixture with a spoon and keep blending till it gives a smooth texture

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