Category: Cooking

PINK SAUCE PASTA

PINK SAUCE PASTA

Pink sauce pasta is a fusion of white sauce and red sauce pasta. This recipe is a must try for all the food lovers. It is super cheesy yet spicy and will leave you craving for more.

PINK SAUCE PASTA Ingredients

For White sauce

  • Butter (2 tablespoons)
  • Garlic (1 teaspoon)
  • All-purpose flour (2 tablespoons)
  • Milk (2 cups)
  • Cheese (1/4 cup)
  • Oregano (1 teaspoon)
  • Red chilli flakes (1 teaspoon)
  • Black pepper powder (1 teaspoon)
  • Nutmeg powder (1 teaspoon)
  • Salt to taste

For Red sauce

  • Tomato puree (1/2 cup)
  • Few basil leaves
  • Garlic (1 teaspoon)
  • Red chilli powder (1/2 teaspoon)

For Pasta

  • Farfalle pasta (1 cup)
  • Olive oil (2 tablespoons)
  • Onion (1/2 cup)
  • Green capsicum (1/2 cup)
  • Green zucchini (1/2 cup)
  • Yellow zucchini (1/2 cup)
  • 5-6 baby corns, chopped or sliced
  • Mushrooms (1/2 cup)

PINK SAUCE PASTA Recipe

For preparing white sauce:

  • Heat butter in a pan, add garlic and sauté for 30 seconds.
  • Add flour and stir continuously for a minute.
  • Pour the milk slowly and stir continuously. Avoid formation any lumps.
  • Cook until the mixture starts to thicken.
  • Add grated cheese, nutmeg powder, salt to taste and mix well.

For preparing red sauce:

  • Heat olive oil in a pan and saute garlic for a minute. Add tomato puree, oregano, red chilli flakes, basil leaves and salt. Mix well.

PINK SAUCE Pasta

  • Bring water to boil in a large pot with one teaspoon of salt.
  • Add the pasta and cook as per instructions on package. Stir occasionally.
  • Once cooked, drain the pasta water and reserve the water for later use.
  • Heat olive oil or butter in a pan, add chopped onions and sauté till soft.
  • Add chopped vegetables. Cook for 3-4 minutes.
  • Add a ladle full of each sauce on to the vegetables along with the boiled pasta.
  • Mix well to coat the pasta with sauce evenly. Turn off the flame.
  • Garnish with grated cheese, basil leaves, oregano and chilli flakes.
  • Serve hot.

Note:

  • Add vegetables of your choice like broccoli, corn, carrot, beans or any.
  • For tomato puree – blanch the tomatoes in hot water, remove the skin and grind. Alternatively, use store bought tomato puree.

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VEGETABLE IDLI | BREAKFAST RECIPE

VEGETABLE IDLI

Vegetable idli is not only colorful but delicious too. It is an excellent variation to the regular idlis, without much efforts. This recipe calls for limited amount of ingredients and can be made in few minutes.

VEGETABLE IDLI INGREDIENTS

Carrots -1 cup (chopped)
Beans -1 cup (chopped)
Few Coriander leaves
Idli batter – 2 cups
Oil – 2 tsp
Salt as needed

IDLI BATTER RECIPE

  • In a large bowl take 2 cup idli rice, 1 cup urad dal, 1 cup poha, thick and ¼ tsp methi. Wash thoroughly.
  • Add enough water, and soak it for 4 hours.
  • Drain off the water and transfer to the grinder. Add water as required and grind for 30 minutes.
  • Batter must be smooth and fluffy. Transfer the batter to a large bowl.
  • Cover and allow the batter to ferment for atleast 8 hours.
  • Mix it gently. Take the required amount of batter into a small bowl. Rest of the batter may be refrigerated for up to a week.

INSTRUCTIONS

  • Heat oil in a pan, add the chopped vegetables and cook till it becomes soft. You may add any vegetables of your choice.
  • Turn off the flame and add coriander leaves.
  • Add the salt to idli batter and mix well until combined.
  • Grease idli mould with generous amount of oil. Alternatively, muslin cloth can be used on the idli mould to prevent the idlis from sticking.
  • Place a teaspoon of vegetables in each mould and pour the idli batter over it.
  • Heat water in an idli cooker and place the idli plate once the water is boiling hot. Let it steam for 15 minutes on low flame.
  • Serve hot with chutney or sambar. This dish can also be served with ghee and podi masala of your choice.

NOTES

Leftover vegetable idlis can be tossed in a pan with sauteed onions, tomatoes and few spices for a quick snack.

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RASMALAI | QUICK RECIPES

RASMALAI
Rasmalai

Rasmalai is a Bengali milk based sweet. It has super soft, juicy and has almost cotton ball like texture. Mild flavor of saffron and green cardamom is what makes it so much special.

Below is the recipe which I always follow while preparing this delicacy at home. It is a bit time consuming but definitely worth the effort and a lot better than the store bought one.

Rasmalai INGREDIENTS


For making rasmalai balls and sugar syrup

  • Milk full fat (4 cups)
  • Lemon juice or yogurt (3 tablespoons)
  • Sugar (2 cups)
  • Green cardamoms pounded (3-4 nos.)
  • Pure rose water (2 teaspoons)

For making ras for rasmalai

  • Milk (2.5 cups)
  • Sugar (1/2 cup)
  • Saffron (few strands)
  • Green cardamoms pounded (3-4 nos.)
  • Pistachios and almonds (1/4 cup)

Rasmalai Recipe

  • Boil whole milk or full cream milk in a wide pan.
  • As it starts to bubbling, lower the flame and stir-in lemon juice. Mix well and keep stirring until the milk completely curdles. Once the milk curds are formed switch off the flame.
  • To separate the whey from milk solids, line a colander with two layers of cheese cloth. Pour the curdled milk into the prepared colander and keep aside.
  • Now bring the edges of the cloth together and rinse under cold water several times to get rid of any sour taste from lemon juice.
  • Transfer the milk solids to a plate.
  • Knead the prepared chenna until it turns soft and smooth. Knead for around 5-6 minutes by stretching and bringing it back until it starts to release a bit of fat.
  • Divide the chenna into 20 small balls and set aside.
  • In a deep saucepan, combine 2 cups of sugar and 4 cups water. Cook until the sugar is completely dissolved and starts boiling. At this stage add cardamom powder and rose water. Mix well.
  • Now slide the prepared ras malai balls.
  • Cover and cook until the chenna balls soak up sugar syrup and doubles in size.
  • Remove from sugar syrup gently and let cool thoroughly.

Final step

  • The final step of this recipe is to make sweetened reduced milk or ras.
  • Soak a big pinch of saffron in 1/4th cup of warm milk for 15 minutes.
  • Boil 2 cups of milk. While the milk is boiling add the saffron milk to it and mix well. Lastly, add sugar.
  • Simmer on medium flame and cook till the milk thickens and reduces to 1/3rd of its quantity.
  • Now add the chilled rasmalai balls and simmer for 2 minutes.
  • Once it reaches room temperature,
    refrigerate for at least three hours before serving.
  • Serve chilled rasmalai along with ras, garnished with sliced nuts.

Tips

  • Packaged milk can be used but only use the full cream variety.
  • Use generous amount of pistachios for garnishing.

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FESTIVE SEASON RECIPES | DIWALI 2021

FESTIVE SEASON
DIWALI 2021

Festive season is here and it’s time to prepare for the festival of Diwali with some delicious homemade snacks. Follow some simple steps given below and impress everyone with these traditional snacks. These are served best with a cup of hot tea. Anywhere in the world, good food is a major part of any celebration.

DIWALI 2021

FESTIVE SEASON RECIPE (PART 1) —NAMAK PARA

Namak Para is also known as Nimki in some parts of India. This easy and quick recipe can be prepared at home without investing too much time and effort.

INGREDIENTS

All-purpose flour (1 cup)
Ajwain (1/2 teaspoon)
Ghee (2 tablespoons)
Salt to taste
Warm water (1/4 cup)
Oil for frying

Recipe

In a big bowl, add all-purpose flour, crushed ajwain, salt to taste, ghee and mix everything together until the flour starts to crumble.

Add warm water and knead into a semi-stiff dough. Do not overmix, knead it just enough for binding.

Make small balls of the dough and roll them into medium sized chapatis. Cut the chapatis into small strips and keep them aside.

Heat oil in a frying pan over medium flame. Fry the namak pare on medium-low flame until they turn golden.
Drain excess oil. Serve as a snack with a cup of tea and enjoy with your loved ones.

FESTIVE SEASON RECIPE (PART 2) CHANA DAL NAMKEEN

Chana Dal Namkeen is another classic recipe very popular on the streets of Nothern India. Be it in the mornings or the evening, you cannot miss this with your hot cup of tea. You can also prepare this once in advance and store it for use in the future.

Ingredients

Chana Dal (100 gm)
Red chilli powder (1 teaspoon)
Coriander powder (1/2 teaspoon)
Chaat masala (1 teaspoon)
Asafoetida (a pinch)
Salt to taste
Oil for deep frying

Recipe

Wash and soak chana dal for atleast 3 hours.
Once soaked, drain the water using a sieve and pat dry it using a kitchen towel.

Heat oil in a pan, once the oil is hot enough. Add the chana dal and fry on medium-low flame for about 15 minutes.

Fry chana dal, stirring with a spoon till crisp and golden. Transfer the fried chana dal to a mixing bowl.

Sprinkle red chilli powder, chaat masala, asafoetida, coriander powder and salt on it.
Mix thoroughly until evenly coated.

Store in an airtight container once it cools.

Note:


Same recipe can be followed to prepare masoor dal namkeen and moong dal namkeen.


You can spread the dals over a cotton cloth if the kitchen towel is not available.


Customize the spices as per your choice.
Serving suggestion- Mix chana dal, chopped onion, tomato, green chilli, lemon, coriander leaves and sev for a street-style snack.

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HALLOWEEN 2021 RECIPE IDEAS

HALLOWEEN 2021
Halloween 2021 Recipe Ideas
HALLOWEEN PARTY RECIPE IDEAS

THE DEVIL’S BLOOD MOCKTAIL

Halloween 2021 is the perfect occasion to make “The Devil’s Blood mocktail”. It is a classic highball that’s easy to make! Featuring cranberry and jelly in soda, it’s super refreshing.

Want a drink that’s laid-back, comforting and refreshing? Try the recipe below! It looks just like its name: red, bloody and spooky, which makes it perfect for your Halloween party in 2021.

INGREDIENTS

Jelly mix (1 cup)
Water (as required)
Cranberry juice (1/4 cup)
Soda (1 cup)

HALLOWEEN 2021 RECIPE (PART 1)

Prepare jelly as per packaging instructions. Strawberry or raspberry jelly can be used in this recipe.
In a glass, pour in the jelly once it is half set, cranberry juice and chilled soda.

NOTES

IF you ARE USING unsweetened cranberry juice add 2 tablespoons of sugar syrup.

WITCH’S FINGERS

Witch’s fingers is a vegetarian snack recipe prepared with soya chunks and seasoning. It’s veg kabab delicious and healthy. Serve it at your Halloween party and your guests will surely be impressed.

INGREDIENTS


Soya Chunks – 150 gm (crushed)
Ginger-garlic paste (1 teaspoon)
Chickpea flour (1/4 cup)
Coriander powder (1 teaspoon)
Red chilli powder (1 teaspoon)
Asafoetida (a pinch)
Salt – as per taste
Almonds – 6-7 nos. (Soaked, peeled and sliced)
Edible Oil – 500 ml

HALLOWEEN 2021 RECIPE (PART 2)

Soak crushed soya chunks in boiling hot water for atleast 10 minutes. Drain the excess water after the mentioned time.

Take a bowl. Add soaked soya chunks, ginger-garlic paste, red chilli powder, asafoetida, coriander powder, salt to taste and chickpea flour.

Mix everything together until combined. Add just enough water to form a sticky dough.

Grease your hands with oil and shape a spoonful of mixture at a time to form finger like shape.

Use sliced almonds to make fake nails on the soya fingers.

Heat a tablespoon of oil on a non-stick pan and shallow fry the soya fingers until golden-brown and crisp from both sides.

Serve hot with the sauce of your choice or consider pairing it with the Devil’s Blood mocktail.

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PANEER BUTTER MASALA | BADSHAH MASALE

PANEER BUTTER MASALA
BADHSHAH PANEER BUTTER MASALA

PANEER BUTTER MASALA BY BADSHAH MASALE

Paneer butter masala is a main course recipe from the Indian cuisine. Paneer (also known as cottage cheese) is a highly versatile asian ingredient which can be used to prepare plethora of delicacies.
Today we are preparing one of the most popular recipe from North India which is Paneer Butter Masala. It is usually a part of the order a typical Indian family makes at the family dinner.
Making the restaurant style paneer butter masala at home has never been an easy task but with BADSHAH PANEER BUTTER MASALA you can prepare the authentic recipe without going through the hassle of preparing your own spice mix.

To buy BADSHAH PANEER BUTTER MASALA ,


CONTACT : Tushar@kctl.in
OR CALL : 9650605518
Leave DM on INSTAGRAM : https://instagram.com/kctl2021?utm_medium=copy_link

This Paneer Butter Masala


✓ will surely impress your guests.

✓ has a rich creamy tomato-onion sauce

✓ is loaded with butter, cashews and cream

Ingredients

BADSHAH PANEER BUTTER MASALA ( 1 Teaspoon)
BADSHAH RAJWADI GARAM MASALA (1/2 teaspoon)
Oil (1 tablespoon)
Butter (3 tablespoon)
Green cardamom (2 nos.)
Cinnamon stick (2 inch)
Dried whole red chillies (3 nos.)
Cloves (3 nos.)
Black peppercorns (1/2 teaspoon)
Star Anise (1 no.)
Onion (1 medium sized)
Tomatoes (2 medium sized
Cashews (2 tablespoons)
Water (1/2 cup)
Red chili powder (1 teaspoon)
Turmeric powder (1/2 teaspoon)
Ginger-garlic paste (1 tablespoon)
Ketchup (1 tablespoon)
Salt to taste
Paneer ( 200 g)
Fresh cream (2 tablespoons)

INSTRUCTIONS

  • Heat oil and butter in a kadai on medium heat. Once the oil is hot, add the dried red chillies, green cardamom, cinnamon stick, cloves, star anise and saute until whole spices turns aromatic.
  • Then add the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is translucent.
  • Add the tomatoes, cashews and mix. Cook on medium heat until tomatoes turn soft.
  • Remove the whole spices and let it cool completely. It’s important to let it cool down a bit before grinding to avoid splashing. Grind the masala to a smooth paste and keep aside.
  • To the same kadai, now add 2 tablespoons butter and heat on medium heat.
  • Once the butter melts, add onion-tomato paste. Now add the red chili powder, turmeric powder, BADSHAH PANEER BUTTER MASALA, BADSHAH RAJWADI GARAM MASALA and fry for few seconds.
  • Once the butter starts separating from the gravy, add ketchup, salt and 1/2 cup water.
  • Let it simmer on low flame for 30 minutes.
  • Now add, paneer cubes and cook for another 5 minutes.
  • Add fresh cream right before serving. Garnish with sliced green chillies.
  • Serve hot with roti, rice or naan.

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BEAN AND CHEESE BURRITO WRAP | JOYERS

Bean and Cheese Burrito wrap are loved by all, and is perfect for an easy weeknight dinner. They’re freezer friendly and vegetarian, with seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.Preparing them from scratch can be time consuming, so I highly suggest getting ready to eat bean and cheese burritos from JOYERS

JOYERS BURRITO
BEAN AND CHEESE BURRITO WRAP BY JOYERS

BEAN AND CHEESE BURRITO WRAP BY JOYERS

Bean and cheese burrito wrap are one of the options that Joyers has come up with in the range of healthy instant foods with the most convenient packaging. Easy to cook, good for health and authentic taste are the main highlights of this product.

WHAT’S IN THE BURRITO?

Bean and cheese burrito wrap variant has its filling made with black beans, real cheddar cheese (not processed cheese), white rice, tomatoes and spices.
It gets its 11g of protein from black beans, and lots of cheese.
Being priced at just INR. 120, it won’t burn a hole in your pocket yet give you the experience you seek at your favourite restaurant.

HOW TO ORDER?


To place orders visit : https://eatjoyers.in/
Or email : hello@eatjoyers.in
Or call : +91 73031 48500

JOYERS BURRITO
BEAN AND CHEESE BURRITO

Cooking Instructions

Microwave method :

  • Remove wrapper
  • Place the frozen burrito in a microwave safe plate
  • Microwave on high for about 45-60 secbeach side for a total of 90-120 sec.
BEANS AND CHEESE BURRITO BY JOYERS
Tortilla filled with beans, cheese and rice

For best results :

After cooking the burrito in the microwave, finish it off on a stove top in a pan coated with very little oil to get the burrito wrap golden brown and crispy.

BURRITO BY JOYERS
Lightly grill in a pan from both sides

OVEN BAKE METHOD

  • Remove from wrapper.
  • Place the frozen burrito in a microwave safe plate or container.
  • Thaw by microwaving on High for 1 minute.
  • Remove the burrito from microwave and wrap the product in a single layer of aluminium foil and slide in the oven.
  • Bake the burrito for 15-20 minutes at 190°C
JOYERS CHEESE AND BEANS BURRITO
Serve hot!

Notes


• Let it cool before Enjoying.
• Store in a freezer all times. Take out just before cooking.
• It can be had as a delicious meal for easy on-the-go lunch, dinner or anytime snack.

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GOBHI PARATHA | CAULIFLOWER FLATBREAD

GOBHI PARATHA
Gobhi ka Paratha

GOBHI PARATHA — AN INDIAN SPECIALITY

Gobhi paratha is an Indian flatbread which is often paired with curd, pickle and tea. It is a common breakfast choice as it is made with the simplest ingredients available in your pantry. As it is made with cauliflower, whole wheat flour and healthy fats, it is a power packed recipe loaded with nutrients.

Ingredients

For the Dough

  • 2 Cup Whole Wheat flour
  • Salt to taste
  • Water for kneading the dough

For Stuffing

  • 1 Cup Grated Gobi/Cauliflower
  • 2-3 green chillies (as per taste)
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • ½ inch grated ginger (about 1 tablespoon)
  • 2-3 tablespoon fresh chopped coriander
  • Salt to taste

For Making the Parathas

  • Dry whole wheat flour for dusting
  • Ghee/Oil for Shallow frying.

Instructions

Gobhi paratha Dough

  • In a bowl, mix the whole whole wheat flour and salt.
  • Knead the dough by adding water until it’s soft and pliable.
  • Soft dough helps in the stuffing spread out evenly and the outcome is best.

GOBHI PARATHA Stuffing

  • Wash the cauliflower flower in boiling hot water. You may add salt and turmeric to this water as well.
  • Grate/roughly chop the cauliflower in small bits.
  • Heat oil in a pan and add the asafoetida and cumin seeds and let it crackle.
  • Now add all the dry spices and give a quick mix.
  • Next add in the grated cauliflower, coriander and salt and mix everything.
  • Now add the green chillies and cook for 3-4 minutes.
  • Switch off and let the mixture cool completely.

Making the Parathas

  • Divide the dough into equal sized balls.
  • Usine one of dough balls, roll out a 2-3 inch circular disc.
  • Now add around 2 tablespoon of the cauliflower mixture.
  • Pull over the dough from all the sides and seal it.
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
  • Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
  • Flip it after 50-60 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
  • Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.

Notes

  • Paratha dough must not be too stiff.
  • If you are not cooking the stuffing, add the salt in the mixture just before starting to make it as it will release water.

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POORI AND ALOO SABZI | QUICK RECIPES

Poori and Aloo Sabzi
Poori and Aloo sabzi

Poori and aloo sabzi is the simplest recipe yet so hard to master. It can be prepared within minutes using the most common ingredients found in your pantry.
Puri Sabzi is a North Indian breakfast staple and it is very popular street food in Delhi and U.p. Puri are crisp from outside and soft from inside. They may be stuffed with lentil-spice mix if following the authentic recipe. This Indian flatbread goes really well with potato and tomato curry which has a stew like consistency with chunks of potatoes and crushed tomatoes. Both the things compliments each other very well and if you want to enjoy it properly then you must season the curry with chaat masala.


Poori and Aloo sabzi Ingredients :

  • 2 cups of whole wheat flour
  • 2 tablespoon curd
  • Salt to taste
  • Water to knead dough
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chopped ginger
  • 1 chopped tomato
  • 2 cups of diced potatoes
  • Salt to taste
  • Water as required
  • 1 teaspoon amchur/ chaat masala

Puri Recipe —

  • Mix all the ingredients to knead a tight dough and keep aside.
  • Flatten with rolling pin and deep fry at high flame until it puffs up.

Sabzi Recipe –

  • Heat 2 tablespoon oil in a pressure cooker.
  • Add 1 teaspoon cumin seeds, 1 tablespoon red chilli powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder.
  • Stir-in 1 chopped tomato and 1 teaspoon chopped ginger.
  • Mix 2 cups of diced potatoes, salt to taste and 400 ml water.
  • Cook until 1 whistle. Add amchur after opening the pressure cooker.

NOTES :

  • Rest puri dough for atleast 10 minutes before frying.
  • Keep the flame high while frying for better results.
  • Serve with fried green chilli/methi chutney if you prefer spicy food.

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TOMATO CORIANDER BROWN RICE

Tomato coriander brown rice
Brown Rice

TOMATO CORIANDER BROWN RICE


Tomato coriander brown rice is a very healthy yet delicious recipe which can be prepared with very limited ingredients. Brown rice has been a part of Indian diet since ages but it has gained popularity in the recent times only. The best rice grows in the southern parts of our country and Daksh Farm is one of such places from where you can source the best quality brown rice in reasonable price. Itis considered a better option in comparison to white rice as it is richer in anti-oxidants and fibre which is required by the body for good metabolism. This superfood is highly versatile and can be prepared in multiple ways. From traditional cooking to the fancy continental dishes, it is fit for all kind of recipes.

TOMATO CORIANDER BROWN RICE INGREDIENTS

1 cup brown matta rice by DAKSH FARM
1/2 cup tomatoes
A tablespoon of ginger garlic paste
Fresh coriander leaves
1 tablespoon chilli red powder
2 tablespoons garam masala
3 nos. green chillies green
2 tablespoons ghee

TOMATO CORIANDER BROWN RICE RECIPE

  • Wash and soak the brown matta rice by DAKSH FARM for 30 minutes in plenty of water.
  • Pressure cook the rice for 3 whistles in 3 cups of water. Do not add salt while boiling it as it will be added while tempering the rice.
  • Take a pan and add 2 tbsp of ghee. Fry the cut tomatoes and ginger-garlic paste. When ghee starts separating, add the garam masala,chilly powder,green chillies. You may add any other vegetables to make it vegetable pulao.
  • Add the rice, mix it up well and fry for 1 minute in high flame. Add salt to taste. Avoid over mixing the rice to keep the grains intact.
  • Garnish with chopped coriander leaves and serve with your favourite raita and pickle.

NoteS :

• Let the rice cool down for atleast 30 minutes before tempering it.
• Feel free to add more chillies if you prefer spicy food.

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