MUTTON KURMA

                              MUTTON KURMA                                             

                      

Ingredients

• 500grams of mutton
• 3 medium size onion, sliced thinly
• 3 medium size tomato, chopped finely
• 1.5 tbsp of ginger garlic paste
• 2 tsp of chillie powder( or as per your taste)
• 2 tsp of coriander powder(or as per your taste)
• 1/4 tsp of turmeric powder
• 1/2 tsp of poppy seeds
• 1.5 tsp of fennel seed(sombu)
• 1 cup of grated cocount
• 2 nos of 5cm cinnamon stick
• 6 nos of cloves
• salt as per your taste
• 2 tbsp of oil

Method

• Prepare coconut masala by grinding grated coconut with poppy seeds.
  
• Heat a pressure cooker with some oil.
  
• Add some curry leafs and all spices cinnamon, colves and fennel seeds into the heated oil. Fry them till they sizzle.
  
• Now add chopped onion and fry it till becomes brown in color
  
• Now add ginger garlic paste and cook it till the raw smell goes off.
  
• Add chopped tomato and cook till the oil separates on the top.
  
• Now add mutton pieces and fry it few minutesNow add turmeric, chillie, coriander power, salt
  and fry it till the raw smell goes out.
  
• Add 750ml of water and close the pressure cooker lid.Let it cook till you get 6 to 8 whistle sound.
  
• Now add coconut masala and cook it for 4 to 5 minutes.
  
• Add coriander leafs now.
  
• Kurma is ready to serve

  
                                                                                                                

Thank You

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KIDS SWEET FRUITS WITH RAVAA BHATH

              KIDS SWEET FRUITS WITH RAVAA BHATH                                        

                                                                                                                                                                                                                                          

Main ingredients:

• 1cup of Rava(Sooji)
• 1cup of sugar or as required
• 8 to 10 cashewnuts
• 2 to 3 cardamom
• kesari color as required
• 3tbsp of Ghee/oil
• 1cup of mixed fruits of your choice
• 2cups of water

Method

• Heat about 2tbsp of ghee in a frying pan
  
  
• Add rava in the heated ghee and fry it in low flame till rava gets golden brown color.
  

    
• In another pan, add two cups of water and allow it to boil.
  
• While bubles pop up from water, add roated rave and stir it continuosly to avoid 
      lumps getting formed.
  

    
• After 5 to 7 minutes add sugar and again start stirring it
  
• Now add kesari color of your choice
  

    
• Add some more ghee and keep stirring it till forms a mass leaving the sides of the
     pan. Rava bath is almost ready.
  
• In another pan, roast cashews and cardamom in 2tsp of ghee and add it to rave bath.
  

    
• Switch off the stove and mix the fruits of your choice with rava bath.
  
  
• Rava bath with fruits is ready to serve.

                                                             Thank You



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Chilli baby corn

                         

                        Chilli Baby Corn                             

Main ingredients:

•     6 to 8 baby corn
      
•     1 medium onion, diced
      
•     ½ inch ginger, finely chopped
   
•     2-3, green chilies, slit
•     3-4 garlic, finely chopped
•     ½ cup finely chopped spring onions
•     2 medium capsicum/green bell pepper, diced
•     1 tsp ginder garlic paste or as required 
•     1 tsp soy sauce or as required
•     1 tsp corn starch/corn flour to be sprinkled from above 
•     1 tsp red chilli sauce or as required 
•     1 tsp tomato sauce or as required 
•     Salt, pepper and sugar as required 
•     2-3 tsp oil for frying the baby corn 
•     1 tbsp oil for the sauce

For the batter:

•     1 to 2 tbsp maida
      
•     1 to 2 tbsp cornflour 
      
•     1 tbsp rice flour 
      
•     Red chilli powder 1tsp or as required 
     
•     Coariander poweder 1tsp or as required 
      
•     Salt as required 
     
•     Water as required to make a thick paste
      

INSTRUCTIONS

Preparing the batter:

•     Make a smooth paste with the cornflour, maida, rice flour, red chilli,
•     coariander, salt and water.
•     Chop the baby corn if they are larger in size or keep them whole if they are
      smaller
•     Heat oil on a frying pan.
•     Dip each baby corn piece in the batter and coat it well with the batter.
•     Pan fry the baby corn till the edges and sides are getting golden brown color.
•     Keep the fried baby corn aside and start preparing the sauce.

Preparing the sauce:

•     In another pan, heat about 1 tbsp oil.
•     Add chopped ginger, garlic and fry them sometime then add chopped green
          chillies
•     Now add diced onions, capsicums; stir fry on a medium flame till the onions
•     have become  translucent.
•     Add the soy sauce, red chilli sauce and tomato sauce and stir well.
•     Now sprinkle black pepper powder, salt and sugar.
•     Add the pan fried baby corn with chopped spring onions to this mixture, stir
          well.
•     To give a glaze and smoothness in the dish, sprinkle about 1 tsp of corn flour,
          mix well and cook for 2-3 minutes.
•     Check the seasonings and add salt, pepper or soy sauce if required.
•     Serve the baby corn garnished with some spring onions.

                                                                                                                                                                                                                                    

 Thanks You

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Creamy and Yummy Palak Paneer

Creamy and Yummy Palak Paneer

Ingredients





Palak                   4 small bunches
Chopped Onion           1 Large size
Chopped tomato          1 Medium size  
Chopped Green Chillies  5 Nos
Ginger Garlic paste     2 tea spoon
Garam masala            1 tea spoon
Red Chilli powder       1/2 tea spoon
coriander powder        1/2 tea spoon
Jeera(cumin) powder     1 tea spoon
Tamarind powder         1/2 tea spoon
Kasturi Methi           2 tea spoon 
Paneer Cubes            1 cup
OIl                     4 to 5 tea spoon

Salt                    Based on your taste









1) Wash Palak in running water
   Blanch the Palak in a vessel of boiling water for 4 minutes
   Drain the water and blend it in a mixer to a smooth puree.

2) Heat the oil in a pan and add chopped onions and fry it becomes
   brown. Add Chopped Green chillies and saute it for some time.

3) Add ginger garlic paste and saute on medium heat until the raw
   smell goes off. Add chopped tomatoes and fry until it gets cooked
   Add all masalas(red chilli, garam masala, jeera, coriander and
   tamarind) and cook it for 4 to 5minuites    

4) Now add palak puree and 2tbsp of water and cook it for 4minutes
   Based on your add salt.

5) Now add paneer cubes to palak gravy and cook it for a minute.

6) Finally add Kasturi mathi. Palak paneer is ready to serve.

Tips

1) You may add fresh cream at the end to make the dish more rich

2) Before adding paneer cubes to palak gravy, you may fry paneer
   cubes until it gets golden brown color. This increases the taste
   as well as the richness of the dish.
    

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Simple and tasty Chicken noodles

                               Simple and Tasty chicken  noodles                                                                                                                                                                                                                         Ingredients

Plain Noodle                                                        150grms

Chicken Kabab                                                   100grms

Eggs                                                                         2 Nos

Onion (sliced)                                                      1 Nos Medium Size

Carrot (Cut in Julliene)                                     1 Nos Medium Size

Capsicum (Cut in Julliene)                                1 Nos Medium Size  

Cabbage (Cut in Julliene)                                  1/4 small size

Frensh Bean (Cut in fine strips diagonally)     8 Nos

Garlic (Finely Chopped)                                    7 to 8 Nos 

Ginger (Finely Chopped)                                   25grms 

spring Onion (Finely Shredded)                       1 Stalk

Soya Sauce                                                          1 tbsp

Tomato Sauce                                                     2 tsp

Chilli Sauce                                                        1 tbsp

Salt                                                                      As per your taste

Sugar                                                                  1/2 tsp

Pepper Powder                                                  1 tsp                                                                                                                                                                                                                                                                                                                                                       

Heat oil in a pan add eggs little bit salt and pepper, scrambled and transfer it to a plate.
Prepare chicken kababs, cut into small pieces and keep it aside.
In a small bow add all sauces with little bit of sugar, mix them well and keep it aside.

Pour some oil in a pan, add chopped ginger and garlic and let them fry till you get the strong flavor of garlic.

Add onions, green chilli, capsicum, carrot, beans and cabbage julliennes one after other and saute it for 2 or 3 minutes; Vegetables should not get cooked fully.

Add scrambled egg and chicken pieces and mix them well with vegetables.

Pour the slurry of sauce and mix well with vegetables.

Now add boiled noodles and mix it properly with vegetables.
Add salt, pepper as per your taste.

Sprinkle spring onions and serve it hot.

Thanks

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. CRUNCHY NOODLES SALAD

Crunchy Noodle Salad (03:34)
Ina tosses a salad of warm noodles, red bell peppers and sugar snap peas.
Ingredients
Kosher salt
1 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves
Directions
Watch how to make this recipe
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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EGGLESS PANCAKES RECIPE

Eggless Pancakes recipe

Prep Time: 10 mins    |  Cook time: 15 mins    |  Makes: 6

Ingredients

All purpose flour/ plain flour(Maida) - 1 cup

Milk - 1 cup

Brown or white sugar - 1 tblsp

Salt - 1/2 tsp

Oil - 1 tblsp

Baking powder - 1 tblsp

Butter and honey - For topping

Method

Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes.1-pancakes-recipe

After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. Do not spread.2-pancake-recipe

Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate. 3-pancakes-recipe

Notes

Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.

If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.

If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)

If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.

Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size.

You can use whole wheat flour as well, but experiment with the milk volume as it may take more.

You can add cinnamon or vanilla essence to make it more flavorful.

You can make this same with non diary milk and make it VEGAN.

Serve hot with generous butter topped and honey or your favorite sauces like caramel, butterscotch or even maple syrup. Smells divinely and stays soft even after cool down. Soft, spongy, fluffy to handle, you would love it!

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MUSHROOM SOUP

RUBINI SPECIAL MUSHROOM SOUP

RUBINI SPECIAL MUSHROOM SOUP INGREDIENTS

COOKING BUTTER ,ONION,GREEN CHILLIES,GARLICPASTE

READY TO TASTE RUBINI SPECIAL MUSHROOM SOUP

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MUSHROOM GRAVY

HOW TO MAKE MUSHROOM GRAVY

RUBINI SPECIAL MUSHROOM GRAVY INGREDIENTS

      HEAT OIL IN A PAN  ADD JEERA

COOK ONIONAND TOMATO  AND GARLIC GINGER  PASTE IN PAN

ADD MUSHROOM BROWNISH COLOR

ADD GARAM MASALA

ADD BADAM -CASHEWNUT

ADD CORIANDER LEAVES FOR TASTE 

READY TO  TASTE RUBUINI MUSHROOM MASALA

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