Vegetable Cutlet Recipe

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   Vegetable Cutlet is a quick tea time Indian snack recipe made with mix vegetables like potatoes, peas, etc. Serve vegetable cutlet as a tea time snack or appetizer with some green chutney or any dip.

Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Yield : 13 Cutlets

Ingredients :
• Potatoes – 3, cubed,
• Green peas – ½ cup,
• Carrots – 2, cubed,
• Coriander leaves – 3 tsp,chopped,
• Salt – 1 tsp,
• Ginger – ¾ tsp, grated,
• Green chilli paste – ½ tsp,
• Garam Masala Powder – ½ tsp,
• Bread crumbs – 1 cup,
• Oil - As required,
• Onion – 1, finely chopped,
• Cumin powder – 1 tsp,
• Turmeric powder – 1 tsp,
• Lemon juice – 1,
• Water – ½ glass.
For Coating :
• Rice flour – 2 tsp,
• Bread crumbs – ½ cup.

Methods :
 
   Take a pressure cooker and add all veggies and water and brings a pressure from 3 whistles. Then switch off the flame. And completely cooled down naturally.
 
   Then Drain off excess water. Then put the veggies in a mixture bowl and bread crumbs and mash them well. Then add salt, grated ginger, garam masala powder, green chilli paste, onion, cumin powder, turmeric powder, lemon juice, Coriander leaves. Mix everything to make a non sticky dough.
 
   Then divide the cutlet dough into 13 parts. Then make a round shape ball and smashed with hands. And make a thick cutlet. And keep it aside.
 
   Then take a coating bread crumbs in a plate. Keep it aside. Then take a rice flour on a mixing bowl. Pour a just water into rice flour for make a thin batter. Keep it aside also.
 
   Then dip the vegetables cutlet into rice flour paste on both sides. And coat with bread crumbs. Repeat this step for every cutlet. Then place them back on a plate and keep it aside for 5 to 10 mins.
 
   Finally take a pan and hot the oil. Once the oil was hot add the vegetable cutlet and cook until they are turn into golden and crispy on both sides. Serve hotly with green chutney or any sauce.
 

Gujarati Kadhi Recipe

   We all love Kadhi. Kadhi's are excellant for summers as they are cooling every region in india has their own way of making kadhis like Punjabi kadhi, Rajasthani kadhi, Maharahsrian kadhi and so on.

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Yield : 4 Servings

Ingredients :

• Curd - 2 1/2 cup,
• Gram flour - 3 tsp,
• Asafoetida - A pinch,
• Jaggery or Sugar - 1 tsp,
• Salt - 1 tsp,
• Water - 2 1/2 cups,
• Oil or Ghee - 1 tsp,
• Cumin seeds - 1/4 tsp,
• Mustard seeds - 1/2 tsp,
• Cloves - 2,
• Ginger - 1/2 inch, chopped,
• Curry leaves - 1 spring,
• Red chillies - 2, broken, deseeded,
• Green Chillies - 2, chopped,
• Coriander leaves - For garnishing,
• Cinnamon stick - 1, inch,
• Fenugreek seeds - 1/4 tsp.

Methods :

   Take a bowl and mix the curd, gram flour, asafoetida, jaggery, salt and water. Mix it well using a whisk.

   Heat a pan and pour in the mixture. Keep stirring till the curry thins out. As the curry thins out, add the seasoning and boil the curry for 5-6 mins.

Now how to make Seasoning :

   Take a small lid heat ghee and add cumin seeds, mustard seeds, cloves, ginger, green chillies, red chillies, curry leaves, cinnamon stick and fenugreek seeds.

   Garnish kadhi with coriander leaves and serve hot Gujarati kadhi with rice or phulka 

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Chana Kulcha Recipe

   Spicy Chickpeas with a burst of flavours. A popular recipe from the Punjab region that goes best with kulchas. It is one of the popular street food. 

Prep time : 10 mins 

Cook time : 30 mins 

Total time : 40 mins 

Yield : 4 Servings 

Ingredients :

   For Chole Chana :

• Chickpeas - 4 cups,
• Baking soda - 2 tsp,
• Salt - 3 tsp,
• Mango powder - 2 tsp,
• Red Chilli powder - 1 tsp,
• Black Pepper powder - 2 tsp,
• Cumin powder - 2 tsp,
• Garlic - 2 tsp, powdered,
• Ginger - 2 tsp, dry,
• Coriander powder - 2 tsp,
• Carom powder - 2 tsp,
• Cinnamon powder - 2 tsp,
• Chaat Masala - 1 1/2 tsp,
• Chana Masala - 1 tsp,
• Onion - 1, finely chopped,
• Tomato - 1, chopped,
• Pudina chutney - 1 tsp,
• Imli paste - 1 tsp,
• Coriander leaves - 1 cup, chopped,
• Lemon Juice - 2 tsp.

For Kulcha :

• Maida - 3 cups,
• Salt - 1 tsp,
• Ajwain - 1/2 tsp,4
• Oil - 2 tsp,
• Vinegar - 1 cup + 1 tsp,

For sprinkle on Kulcha :

• Coriander leaves - 1 tsp, chopped,
• Carom powder - 1 tsp.

Methods :

For Chana :

1. Soak chickpeas in water with baking soda and keep them overnight. 
2. Boil the Chana with little salt and drain boiled chana properly.
3. Take a big bowl add chana, onion, tomato, coriander leaves and ginger. Mix well.
4. Now add salt, red chilli powder, chaat masala, mango powder, black pepper powder, cumin powder, garlic powder, coriander powder, carom powder and cinnamon powder. Mix well. 
5. Then add lemon juice, pudina chutney and imli paste. Mix well. Transfer it to a serving bowl.
6. For sprinkle, mix coriander leaves and carom powder in a bowl. Keep aside till use.

For Kulcha :

1. Take a bowl add maida, salt, ajwain and oil. Mix all of them very well till the mixture is crumbly like bread crumbs.
2. Add vinegar little by little and knead the dough. Consistency of the dough should be normal. Rub the dough with little oil. Cover it and keep aside for 15 mins.
3. After 15 mins, heat pan on a medium flame. Take a medium size ball from the dough. Roll it like a thick puri. Take water in a bowl.
4. Take Kulcha on your hand and wet one side of the Kulcha with water. Place the wet side of the Kulcha on the hot pan. Wet side of the Kulcha should touch the pan.
5. Brush little oil on the top of the Kulcha and sprinkle the coriander leaves and carom mixture. Cook on a high flame for few mins and then turn the pan upside down on the high flame.
6. Let it cook till the black spots appear on it. Kulcha will come out easily from the pan then cook it on open flame on high with the help of ladle.
7. When Kulcha cooked place it on a serving plate and serve hot with chatpata chana.

Bhindi Masala Recipe

   A delicious, spicy Bhindi made in a jiffy for a quick meal. Bhindi is a vegetables loved by kids and adults also alike. It can be easily made as a dry sabzi. It is a perfect dish for lunch.

Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Yield : 3 Servings

Ingredients :

• Bhindi - 250 gm,
• Oil - 4 to 5 tsp,
• Water - As required,
• Cumin seeds - 1 tsp,
• Onions - 2, finely chopped,
• Green Chilli Ginger Garlic paste - 1 1/2 tsp,
• Turmeric powder - 1/4 tsp,
• Salt - As required,
• Black Pepper powder - 1/4 tsp,
• Sugar - 1/2 tsp,
• Lemon juice - 1 tsp, 
• Tomatoes - 2, finely chopped,
• Garam Masala Powder - 1 tsp,
• Kasuri Methi - 1/2 tsp,
• Coriander leaves - 2 tsp.

Methods :

   Rinse bhindi very well under running water and drain them. Chop off both the ends and discard them. Chop the bhindi to 3/4 inch pieces.

   Take a pan, heat oil, then add cumin seeds, when they begin to splutter add onions, and cook until they turn golden.

   Add green chilli ginger garlic paste and saute it for few mins. Then add tomatoes, salt and cook it until the tomatoes are soft and mushy.

   Then add turmeric powder and garam masala powder and saute for a minute. Pour water and mix well. Stir again for 2 mins. Then check the salt taste and adjust as needed.

   Now add bhindi, mix it properly with all spices. Then sprinkle black pepper powder, kasuri methi and sugar. Mix well.

   Cover the pan and cook on a low flame until bhindi turns slightly tender and the aroma comes out.

   After bhindi are ready to cooked, open the pan cover and add lemon juice, coriander leaves and evaporate any excess moisture. Serve bhindi masala with roti or rice..

Chicken Schezwan Fried Rice Recipe

   A chicken schezwan fried rice is a mildly, spicy, hot and delicious with soft and tender chicken chunks. Quick. Quick, hot and spicy chicken fried rice made with schezwan sauce. If you are a spicy food lover, then this is a perfect recipe for you, since it is not only tastes delicious but is also very easy to make at home with pre-cooked rice and schezwan sauce.

Prep time : 30 mins
Cook time : 15 mins
Total time : 45 mins
Yield : 3 Servings

Ingredients :

• Oil – 3 tsp,
• Egg – 1, beaten,
• Salt - As required,
• Black Pepper powder – 1 ½ tsp,
• Ginger – ½ inch, grated,
• Garlic – 6 to 7, chopped,
• Green Chillies – 2, chopped,
• Green onions – 2 to 3, white portion bunch, finely chopped,
• Chicken – 500 gm, boneless, cut in a small pieces,
• Water – For sprinkle,
• Onions-  2, finely chopped,
• Cabbage – 1, chopped,
• Green Onions – 2 to 3 bunch, finely chopped,
• Capsicum – 2, finely chopped,
• Carrots – 2, finely chopped,
• Coriander leaves – 2 bunch, finely chopped,
• Schezwan Chutney – 3 to 4 tsp,
• Red Chilli sauce – 2 tsp,
• Green Chilli sauce– 2 tsp,
• Vinegar – 1 tsp,
• Basmati Rice – 1 cup, cooked,
• Soy sauce – 1 tsp,
• Sugar – ½ tsp,
• Tomato ketchup – 2 tsp.

Methods :
 
   Take a pan add 1 tsp oil, once oil will be heated, take a small bowl and beaten the egg with little salt and 1 tsp black pepper powder and beat it properly. After oil was heated, add beaten egg and cook it until they are golden brown egg. After cook the egg keep it aside.
 
   Then take a same pan add remaining oil, ginger, garlic and green chillies, saute for a minute. Then white portion of green onions. Cook for a minute. Then add chicken pieces, sprinkle little salt and water. Cover the pan and cook on a low flame for 10 mins. Then add all chopped vegetables like onions, cabbage, carrot, green onions, capsicum and coriander leaves. Cook it until they are half cooked. After vegetable are half cooked add schezwan chutney, red chilli sauce, green chilli sauce, sugar and vinegar. Mix it properly. And cook until the oil becomes come out from vegetables.
 
   After vegetables are cooked add cooked basmati rice and sprinkle some salt and mix properly. Then add soya sauce, cooked egg,  some chopped coriander leaves and mix it properly. Cover the pan and cook on a low flame until the rice are coated with all spices and vegetables.
 
   Before serving garnish with chopped green onions and serve with chicken soup or vegetable soup.
 
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Butter Chicken Recipe

   Butter Chicken is one of the most popular curries at any Indian restaurant around the world. This Butter Chicken recipe is one of the best you will try, you will love it! The curry sauce is out of this world. Butter Chicken is also know as chicken makhani is one of the most popular and delicious dishes. It is best served with Jeera Rice, Naan, Plain basmati rice, Roti or Paratha.

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Yield : 3 Servings

Ingredients :
• Chicken – 500 gm,
• Salt – As required,
• Lemon Juice – 1,
• Ginger Garlic paste – 1 ½ tsp,
• Oil – 1 tsp,
• Kashmiri Red Chilli powder – 2 tsp,
• Hung Curd – 1 cup,
• Water – 1 cup,
• Tomatoes – 500 gm, roughly chopped,
• Onions – 50 gm, roughly chopped,
• Bay leaf – 1,
• Cinnamon stick – 1,
• Black Cardamom – 1,
• Green Cardamom – 2,
• Cloves – 2,
• Garlic cloves – 6,
• Ginger – 1 small piece,
• Butter – 3 to 4 tsp,
• Cashews – 12,
• Green Chilli – 1 ½ slitted,
• Turmeric powder – ¼ tsp,
• Coriander powder – 1 tsp,
• Fenugreek leaves – 1 tsp,
• Sugar – ½ tsp,
• Cream – 4 tsp,
• Coriander leaves – Few chopped.

Methods :

For First Marinated :
 
   Take a bowl add chicken, salt, half lemon juice, ginger garlic paste, and mix well. Keep it aside for 20 mints.

For Second Marinated :

    After 20 mints take another bowl, add oil and 1 tsp kashmiri red chilli powder and whisk well. Then add hung curd, salt, half lemon juice and whisk well. Afterwards add first marinated into second marinated. Mix well. Keep it aside for overnight.

For Grilling Chicken :
 
   After marinated time complete, take a grill pan, add marinated chicken and cook the first side very well. And then turn on another side. Cook until the chicken are cooked.

For Making a Butter Chicken :
 
   Take a kadai, add water, tomatoes, onions, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves, garlic cloves, half ginger, 1 tsp kashmiri red chilli powder, 1 tsp butter and cashews. Cover the kadai and cook on a medium flame until the tomatoes are soft.
 
   After tomatoes mixture are cooked, switch off the flame add keep it aside for cool down. Then take a jar and add cooked tomatoes mixture and make a fine puree. After make a fine puree strains the puree.

    Now heat kadai again add, remaining butter, remaining ginger, remaining kashmiri red chilli powder and saute lightly. Then immediately add puree, little water, coriander powder, salt, fenugreek leaves, sugar and add chicken. Mix well. Then cover the kadai and cook the chicken on low flame for 5 mins.
 
   Now for garnishing add cream and some coriander leaves. Mix it and serve hot.
 
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Perfect Palak Paneer Recipe

   

   The Indian dish combines fresh spinach and paneer in a creamy curry. Palak paneer is one of the most popular paneer dishes. It is absolutely wonderful with cooked basmati rice, jeera rice, naan or paratha.

Prep time : 15 mins

Cook time : 25 mins 

Total time : 40 mins 

Yield : 4 Servings 

Ingredients :

• Spinach - 350 gm,
• Tomato - 1, big chopped,
• Green Chilli Ginger Garlic paste - 2 tsp,
• Oil - 3 tsp,
• Onions - 2, finely chopped,
• Water - 1/2 cup,
• Garam Masala - 1 tsp,
• Turmeric powder - 1/4 tsp,
• Red Chilli powder - 1/4 tsp,
• Salt - To taste,
• Cream - 2 to 3 tsp,
• Paneer - 225 gm, cut into cubes,
• Fenugreek leaves - 1/2 tsp,
• Lemon juice - To taste,
• Cumin powder - 1 tsp,
• Coriander leaves - 4 bunch, chopped.

Methods :

   To a pot of boiling water and little salt and then spinach leaves to it. Blanch the spinach leaves for 2-3 mins until wilted.

   Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

   Take a jar, add spinach and tomato. And make a fine puree.

   Take a pan, heat the oil on a medium flame, once oil was hot, add green chilli ginger garlic paste. Saute for few mins. Then add onion and cook it until they soft and transculent.

   Afterwards add spinach puree and mix. Also add water at that point. Cover the pan and let it simmer for 10 mins on medium flame. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

   Once the spinach is cooked add garam masala, turmeric powder, red chilli powder, salt and cumin powder. Mix well and cook for a minute.

   Youcan also add 1/2 tsp sugar if you like. Then add cream and mix it properly. Stir in the paneer and mix. Let the curry simmer for 3-4 mins. Then switch off the flame add lemon juice, kasuri methi and coriander leaves and mix.

   Serve Palak Paneer hot with naan or rice.

   I think u should try this recipe u n ur family will be like. If u like my recipe don't forget to like n share. N plz subscribe my blogger channel from via email. Thank you have a good Friday....

Vegetable Korma Recipe

   This is an easy and exotic Indian dish. It's rich, creamy, mildy spiced and extremely flavorful.

Prep time : 15 mins 

Cook time : 25 mins 

Total time : 40 mins 

Yield : 3 to 4 Servings 

Ingredients :

   For the Sauce :

• Onion - 1, peeled and halved,
• Cashews - 1/4 cup.

   For the Korma :

• Vegetable Oil - 1 1/2 tsp,
• Potatoes - 2, cubed,
• Carrots - 4, cubed,
• Tomato - 2, diced,
• Salt - 1 1/2 tsp,
• Curry Powder - 2 tsp,
• Green Peas - 1 cup,
• Capsicum - 1, chopped,
• Cream - 1 cup,
• Coriander leaves - 1 bunch, chopped,
• Turmeric powder - 1 tsp,
• Cinnamon - 1/2 tsp,
• Coriander - 1/2 tsp,
• Cardamom powder - 1/8 tsp,
• Black Pepper powder - 1/2 tsp,
• Yogurt - 3/4 cup,
• Sugar - 1 1/2 tsp,
• Green Chilli Ginger Garlic paste - 2 tsp.

Methods :

   Place the onion and cashews in the blender jar along with 1/2 cup of water. Make a fine puree.

  

   Take a pan, heat oil over medium flame. While the oil heats add puree mixture, mix until to avoid splatters. Then add green chilli ginger garlic paste, curry powder, turmeric powder, cinnamon, coriander seeds, cardamom powder, black pepper powder and salt and cook for 2-3 mins, until fragrant.

   Add the carrots, tomato, green peas, capsicum, cream, yogurt, sugar and potatoes. Stir well, cover the pan and allow to simmer on medium heat for 10 mins.

   Uncover and cook a further 5-10 mins, until the potatoes are tender. Then garnish with coriander leaves. Serve with cooked basmati rice and naan bread.

Oriented Chicken Salad Recipe

   Toasted Sesame Seeds and almonds give this Oriental Chicken Salad a nutty crunch. An easy, light dinner salad that makes a complete meal.

Prep time : 15 mins 

Cook time : 15 mins 

Total time : 30 mins 

Yield : 6 Servings 

Ingredients :

   For the Toasted Seeds and Almonds :

• Olive oil - 1 tsp,
• Sesame seeds toasted - 1/4 cup,
• Sliced Almonds toasted - 1/3 cup.

   For the Salad :

• Chicken - 2 cups, cooked cubed or shredded,
• Cashews - 1 cup,
• Water Chestnuts - 8,
• Green Peas - 1 cup,
• Noodles Chowmein - 1 pckt, boiled,
• Green Onions - 3, chopped,
• Poppy Seeds - 1 tsp,
• Lettuce - 1 head, cut into small pieces.

   Dressing :

• Sugar - 4 tsp,
• Vinegar - 4 tsp,
• Salt - 1 tsp,
• Black Pepper powder - 1/2 tsp,
• Oil - 1/2 cup,
• Cornstarch - 1 tsp,
• Water - 1/4 cup,
• Ketchup - 1/4 cup,
• Soy sauce - 1 tsp. 

Methods :

   

   Take a small skillet, heat a oil on medium flame. Add almonds and sesame oil. Stirring continuously until they likely cook & brown. Once they are golden brown, scoop them into a small bowl to cool.

   Take a bowl add chicken, almonds, sesame seeds, poppy seeds, green onions, green peas, water chestnuts and cashews. Keep it aside.

   For the dressing take a sauce pan, add sugar, vinegar, salt, black pepper powder, oil, cornstarch, water, ketchup and soy sauce. Mix well and bring to a boil, cook and stir for 2 mins.

   Pour the dressing over the chicken mixture and refrigerate until serving.

   Before serving, mix the chicken in with the chopped lettuce and top with Chowmein noodles.

   I hope u like this recipe n u should try this amazing salad. Don't forget to like n share my recipes. N plz subscribe my blogger channel from via email. Thnk u good night frndz......

 

Dhaba Style Punjabi Chicken in Thick Gravy

   It is a classic Indian dish, vibrant with rich flavorful gravy. It is a popular Dhaba Style dish with a Succulent chicken pieces cooled in a heartwarming spice mix.

   This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the heat by adding more Serrano peppers. Serve with Chappati or rice.

Prep time : 25 min

Cook time : 1hrs 5 min

Serving : 8

Ingredients :

• Oil - 2 tsp,
• Ghee - 2 tsp,
• Chicken - 1kg, skin removed,
• Cumin seeds - 11/2 tsp,
• Onion - 3, finely chopped,
• Green chilli ginger garlic paste - 2 tsp,
• Tomato - 1, chopped,
• Tomato paste - 1tsp,
• Garam Masala - 2 tsp,
• Turmeric powder - 2 tsp,
• Salt - 1tsp,
• Water -11/2 cup,
• Coriander leaves - 1/4 cup chopped,
• Sugar -1tsp,
• Green Cardamom - 2,
• Black Cardamom - 1,
• Cinnamon - 1,
• Cloves - 2,
• Whole pepper corns - 4,
• Bay leaf -1,
• Kashmiri Red chilli powder - 2 tsp,
• Coriander powder - 2 tsp,
• Curd - 1cup,
• Cashew Nuts - 10 to 15,
• Coconut grated - 2 tsp,

Method :

   Wash the chicken & cut into medium pieces & drain. Marinate with 1tsp salt & 1turmeric powder for 1hour.

   Heat the oil & ghee in a wide pan or pot over medium flame. Add cumin seeds in the oil until the seeds begin to change color. Add sugar to the oil. Let it melt & form a brown layer in the oil.

   Now Add bay leaf & whole spices : peppercorns, cardamom, cinnamon, cloves & let it sizzle. This is to infuse the flavors of the spices in the oil. Immediately add onions, cook & stir until has softened & turned translucent.

   Now Add green chilli garlic ginger paste, garam masla, remaining turmeric, little salt, kashmiri chilli powder, coriander powder & fry it for 2 mints. Then add chopped tomatoes & tomato paste and stir it until the oil comes out to tomatoes.

   Now grind the grated coconut & cashew nuts with little water to make a fine paste. Add it on the gravy  & stir fry for another minute. Then add marinated chicken & combine well with the gravy. Pour a warm water & mix well to coat the chivken pieces with gravy. Let it simmer for 2 min & cover the pan & cook the chicken on low flame for 15-20 mins.

After 15-20 mins check the chicken is cooked properly & the gravy is thick enough. Then before serving garnish with chopped coriander leaves.

  I hope u will try this delicious recipe n i suggest u that whenever u made this recipe try to serve this recipe with jeera rice. It will be yummy taste i promised u thankz to all of u have a nice day .......

Veg Chilli Cheese Toast

   It is a quick dish that you can prepare in any time & serve as breakfast or evening snacks. This is an Indian version of Veg Chilli Cheese toast. The cheesy taste will attract kids & make them eat. Thus cheese toast with pleasure.

Prep time : 10 mins

Cook time : 10 mins

Serves : 4

Ingredients :

• Bread - 4 slices,
• Capsicum - 1cup, chopped,
• Processed cheese - 1cup,
• Mozrella cheese - 1cup,
• Butter - 2 tsp,
• Green chilli -3, chopped,
• Oil - 1tsp,
• Black pepper - 1tsp,
• Garlic - 1tsp, finely chopped,
• Chilli flakes - 1tsp, (optional),
• Salt - to taste,
• Coriander leaves - 2 tsp, chopped.

Method :

   Toast the bread, slighlty to make it crispier. Preheat oven at 220°C in grill mode for 5 mins.

   In a bowl take grated processed cheese, mozrella cheese, capsicum, green chilli, black pepper & salt. Mix all the ingredients well.

   Add oil & mix well all ingredients to make cheese mixture. Take the toasted bread & apply butter on top. Take the toasted bread & apply butter on top. Now evenly spread the cheese mixture on top of the bread. Also sprinkle some chilli flakes.

Place over baking tray lined with butter paper. Grease the butter paper. Bake for 4-5 mins at 180°C or until the cheese is melt & turns golden here & there.

Before serving garnish with coriander leaves & enjoy the Veg Chilli Cheese Toast with ketchup.....

    I hope u like my recipe n if u have any queries u can ask me on comments n don't forget to like n share n plz subscribe my blog via from email so when i ever update any recipe u get a first notification by tc have a nice day.........

Chessy Cauliflower Fritters

Prep time : 10 mins

Cook time : 20 mins

Servings : 20 dumplings.

Chessy Cauliflower fritters which are also keto, low carb, wheat flour free & gluten free. These makes a delicious side dish. 

   These chessy cauliflower fritters really hit the spot. They are soft & flavorful on the inside & crispy the edges. Crispy on the outside, chessy on the inside. These cheesy cauliflower fritters are packed full of vitamins & are delicious.

Ingredients :

• Cauliflower - 3 cups, 
• Potatoes -  3 cups,
• Mozrella Cheese - 1/2 cup,
• Egg - 1,
• Rice Flour - 1/2 cup,
• Green Onion - 1/4 cup, chopped,
• Garlic - 1tsp, minced,
• Salt - 1/2 tsp,
• Oil - 1 cup,
• Green Chilli - 1, finely chopped,
• Coriander leaves - 1tsp, chopped,
• Garam Masala - 1/4 tsp,
• Red chilli powder - 1/2 tsp,
• Lemon juice - 1tsp,
• Onion - 1, finely chopped.

Method :

   Boil the Cauliflower & Potatoes & mash the veggies completely with help of a masher. After mash, add mozrella cheese, egg, rice flour, green onion, salt, green chillies, onion, coriander leaves, garlic, red chilli powder, garam masla & lemon juice.

   Mix well & make a  dough like mixture. Divide them to equal balls. Grease palms with 1tsp oil & shhape the balls as per your wish.

   Heat oil in a pan & deep fry the balls or fritters till its golden brown & equally cooked from all sides. Remove from a pan & place on paper towel to absorb excess oil. Serve with tomato ketchup & serve in tea time or kids tiffin box.

    So enjoy by made this recipe at home n if u like my recipe don't forget to like n share n m waiting for ur comments... 

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8 Ways to Beat Food Addiction

(1) Mindfulness :
     You can't beat an addiction if you don't konw you have it, nor if you're unaware of the triggers you have. You have to be aware that loneliness is causing you to turn to ic-cream, for e.g, or stress makes you drink
    The way to get this awareness is though the habit of mindful eating-the first habit of this course.

(2) Coping with the trigger :
 
   Often we justify our addiction by saying that we need them to copy. We need cigrattes because we're going through a tough time. But it's not true. There are healthy ways to cope with bad situations & emotions. We can exercise, talk to a friend, take a bath, drink green tea, breathe, go for a walk. So we need to let go of using the trigger as a justification for the habit, & find ways to cope with the trigger in healthier ways.

(3) Clear out the addiction from your environment :

   If you're addicted to sweets, get them out of the house & anywhere else you might eat, at least for now. If you live others, ask them if they can support you by having it out of the house or office for a little while. Sometimes it's not possible to clear the sweets out of your environment, due to other people, but you should try your best as it is much, much better if you can.

(4) Learn to breathe through the urgues :

   The urgues to do your addiction will inevitably happen, but the trick is to pause, & realise you don't need to give in to it. The urgue will arise, get stronger, then crest & fade away. This will repeat a number of times each day, but you can breathe, & do something else, & let the urgue rise & pass. One urgue at a time, & soon the urgues will get weaker & weaker.

(5) Get some special support :

   It's possible to beat an addiction by yourself, but it's much easier with help. Ask your friend to be your support partner, get people online to keep your accountable, ask for help in an online forum related to your addiction.

(6) Fast food places :

   Make a list of fast food places that serve healthy foods & note their healthy options. This may prevent a relapse when you find yourself hungry & not in the mood to cook.

(7) Pros & Cons :
   Consider making several copies of your pro-and-con list. Keep a copy in your kitchen, glove compartment, & purse or wallet. Remind yourself why you're doing this.

(8) Remember these words- MIND, MUSCLE, MOUTH :

   That will help you organize how you'll detox & recover.

     If you or someone you care about is suffering, share it.... don't forget to like n share n plz subscribe my channel have a great day ....

Eggless Lemon Blueberry Muffins

   It is a recipe of low fat, eggless, Moist & Soft Lemon Blueberry leaves bursting with refreshing blueberries & lemon flavor.

   This is soft, melt in the mouth piece of yummy, bursting with blueberries, also known as Blueberry Lemon Muffin Cake.

Prep Time : 10 mins,
Cook Time : 30 mins,
Serves : 3,

Ingredients :

• Flour - 1 1/2 cup,
• Sugar - 3/4 cup,
• Oil - 1/2 cup,
• Yogurt - 3/4 cup,
• Lemon Juice - 2 tsp,
• Baking Powder - 1tsp,
• Baking Soda - 1/2 tsp
• Blueberry - 1 cup, frozen,
• Vanilla Essence - 1tsp,
• Butter - 6 tsp, melted,
• Milk - 1/4 cup,
• Salt - 1/4 tsp.

Method :

   Preheat the oven at 180°C, Seive the flour, baking powder & baking soda. Keep it aside.

   In another deep bowl whisk the oil & sugar till well mixed. Add the butter, yogurt, lemon juice & vanilla essence & mix until combined.

   Now add flour, baking powder, baking soda & salt & mix till well combined but do not over mix.

   Sprinkle some flour on the blueberries & toss well. Now gently add half of the blueberries into the batter.  Add milk & adjust the batter texture.

   Grease a loaf pan with some oil. Pour the prepared batter into greased mini loaf pan & drop the other half of the blueberries on the top of the batter.

   Bake at 180°C for 30 mins or till a toothpick inserted comes out clean. Unmould & serve it.

     Try this delicious muffins n i will wait for ur comments n don't forget ro like n share n plz subscribe my channels thnk u good daayyyyyyy.....

Strawberry Banana Milkshake Recipe

   Straaberry Banana Milkshake prepared with this recipe is an ultimate summer cooler. Creamy Shake of Calcium & energy rich banana, milk & Vitamin C rich Strawberry is a celestial fresh fruit drink that can provide enough energy.

   This homemade strawberry banana milkshake recipe is lighter than a traditional milkshake recipe! This healthy strawberry banana milkshake a thick texture that is naturally sweetened.

Prep time : 10 mins
Making time : 2 mins
Serves : 2

Ingredients :

• Strawberries - 8, ripes frozen or fresh,
• Banana -1, fresh or frozen,
• Milk - 1 cup,
• Ice Cream - 1/2cup, Vanilla or Strawberry flavor,
• Yogurt - 2 tsp,
• Sugar - 1 tsp,
• Honey - 1 tsp.

Method :

   Pour milk in the jar of a blender or mixer grinder.

   Trim of the leaves & chop strawberries roughly. Slice the bananas. Add it on a blender.

   Add Icecream, Yogurt, Sugar & Honey. Blend until fruits are well blended & there are no chunks of them.

   Pour it on a serving glass & serve.

     I hope u must try this milkshake even any season u will be enjoy. N if u have try this recipe for kids then definitely its superb!!!!!!!   If u like my recipe then don't forget to like n share n plz subscribe me n don't forget to giv ur opinions on comments............. thx have a nice day

Mutton Chilli Fry in Kerala Style

   Fiery & Full of flavor- the Keralites like it this way. It tastes great along with porotta, any sort of rice variants & any Indian bread.

   

 This Kerala Style mutton chilli fry has a good pungency from black peppercorns that compliments really well with mutton & the coconut oil gives in the rich flavor to the dish.

Prep Time : 10 mins

Cook Time : 60 mins

Serving : 3

Ingredients :

• Boneless Mutton - 500gm,
• Green chillies - 6 sliced,
• Garlic - 5 cloves, chopped,
• Turmeric powder - 1/2 tsp,
• Green Cardamoms - 3,
• Cinnamon - 1 inch,
• Salt - To Taste,
• Coconut Oil - 2 tsp,
• Mustard seeds - 1/2 tsp,
• Curry leaves - 8 to 10,
• Ginger - 1 inch, thin slices,
• Onion - 2, finely chopped,
• Black peppercorns - Crushed to taste,
• Cumin powder - 1tsp,
• Red Chilli powder - 1tsp,
• Coriander powder - 1tsp,
• Lemon juice - 2 tsp,
• Coconut - 2 tsp, 1/2 inch size cut,
• Water - 4 cups,
• Coriander leaves - Few, chopped.

Method :

  

   To begin making this recipe, wash mutton pieces well & marinate it with cumin, red chilli powder, coriander powder, turmeric powder, salt, lemon juice & keep it aside for 2 hours.

   Heat a pressure cooker, add marinated mutton, garlic 1tsp, cardamoms, cinnamon & water. Mix well, cover & cook under pressure for 3-4 whistles. Open the lid when the pressure has reduced completely & strain the mutton. Discard the cinnamon & cardamoms & reserve the cookinv liquor.

   Take a pan , heat coconut oil , add mustard seeds & let them splutter. Add ginger, green chillies & curry leaves & saute them till fragrant. Add onions & saute them till the onions turn golden.

   Add marinated mutton & mix well. Add crushed peppercorns, salt & coconut pieces & mix well. Add 4 tsp of cooking liquor & mix well. Cook for 5 mins.

   Transfer into a serving bowl garnish with coriander leaves & serve hot.

          So try this mutton chilli fry in kerala style & if u like my recipes don't forget to like, comments, share & don't forget to subscribe. Thnk u have a great day .........

The Restaurant-Style Mexican Rice

   The Restaurant-Style recipe for Mexican Rice is so full of flavor. Mexican Rice can easily be made right at home, & it tastes a million times better too!!!

   It is an easy recipe to make for a crowd & it's a necessary side dish for all of your favorite Mexican recipes...

Prep Time : 5 mins
Cook Time : 20 mins
Serves : 4

Ingredients :

• Oil - 3 tsp,
• Garlic - 2 cloves, thinly sliced,
• Onion - 1 small, chopped,
• Long-Grain Rice - 2 cup, rinsed & drained,
• Cumin - 3 tsp,
• Oregano - 1tsp,
• Tomato sauce - 1cup,
• Water - 1 1/2 cup,
• Carrots - 2, peeled & diced,
• Green bell pepper - 1 small, diced,
• Chicken - 2 1/2 cup boneless,
• Tomato paste - 1 tsp,
• Salt - To taste,
• Black Pepper powder - 1 tsp,
• Coriander leaves - 1 cup, finely chopped,

Method : 

   In a large skillet over medium high heat, heat oil. Add carrots, bell pepper, onion & garlic & cook stirring frequently, until onions have become transculent, about 5 mints. Add rice, tomato paste & cumin. Continue frying until rice is golden brown & nutty, about 2-3 mins.

   Add chicken, diced tomatoes & tomato sauce & season with orageno, salt & black pepper. Stir until rice is evenly coated with tomato sauce.

   Add water. Bring to a boil. Cover & reduce heat to low. Simmer until rice is cooked through & liquid is absorbed, stirring occasionally, about 17 mins.

   Stir in coriander leaves before serving......

      If u like my recipe don't forget to like n share n plz subscribe my website thnkz have a great day....

ButterMilk Fried Chicken

Why the ButterMilk are Perfect key to Fried Chicken :

   The secret of Buttermilk is lightly acidic. Soaking the Chicken overnight in the buttermilk helps tendarize it & the chicken stays tender when you fry it.

Prep Time : 10 mins
Cook Time : 30 mins
Marinating Time : 8 hrs
Serving : 3

Ingredients :

• Fresh Whole Chicken,
• Salt 2tsp,                                               
• Black Pepper 2tsp,      
• Orageno 1tsp,                          
• Paprika 1tsp,
• White Pepper 1tsp,
• Garlic Powder 3 tsp,
• Butter Milk 2cups,
• All-Purpose flour 3 cups,
• Cayenne Pepper 1/2tsp,
• Oil For Frying,
• Baking Powder 1tsp,                             

Method :

Step 1 : Marinate

   Cut whole Chicken into 8 pieces. In a large bowl, add chicken & buttermilk. Refrigerate upto overnight.

Step 2 : Shake

   In another reasonable pastic bag, combine flour, Salt, Black Pepper, Orageno, Paprika, White Pepper, Garlic Powder, Cayenne Pepper. Shake to mix well. Move one piece of Chicken at a time from marinade into flour mixture. Shake well to coat completely. Same process continue with remaining chicken.

Step 3 : Fry

   Heat Oil in a large skillet or pan. Fry chicken a few pieces at a time. So oil doesn't cool down. Turn chicken to brown evenly & remove when golden & cooked through. Drain the Chicken on paper towels.

   Now Enjoy! the Buttermilk fried chicken with frndz n families.

   Try this delicious recipe n share ur experience with me by comments n don't forget to like n share n subscribe. Thnkz. Good night frndz!!!!

Potato Chaat Recipe

   Hello frndz,

  I know that everyone like to eat a Potato Chaat. So today i'll show you about Potato Chat recipe.

Potato Chaat is one of the most popular street foods made with potatoes, sweet sour spicy chutneys & nylon sev. It is eaten as an snack. There are different ways of making Potato Chaat. The most popular one is the Delhi style Potato Chaat.

Ingredients :

For Potato Chaat :
Potatoes -                               2, cubed,
Oil -                                         2tsp,
Ginger or Garlic -                 1tsp, chopped,
Cumin Powder -                   1/4tsp, roasted,
Salt -                                       As Needed,
Chaat Masala -                      1/8tsp,
Red Chilli Powder -              1/2tsp,
Coriander leaves -                1tsp, chopped,
Nylon Sev -                             2-4tsp,
Pomogranate Seeds -            2tsp,
Sweet Tamarind Chutney -  2tsp,
Onion -                                     1/2 chopped,
Yogurt -                                    2tsp.

For preparing a Green chutney :
Coriander leaves -                  1/4 to 1/2cup,
Mint leaves -                            4 to 6,
Garlic Clove -                           1,
Ginger -                                     1/8 inch,
Gram -                                       1tsp, fried,
Water -                                      1tsp, if needed,
Salt -                                           Very little.

How to make a Green Chutney :

   Add coriander leaves, mint leaves, garlic, ginger, fried gram & salt to a jar. Add water. Make a fine smooth Green Chutney. Set this aside.

How to make Aloo Chaat :

   Firstly, pressure cook the potatoes for 2 whistles & peel the skin. Furthermore, cut the potatoes into cubes.

   Take a pan add oil & heat it. Add ginger or garlic & green chilli. Next add the potatoes & saute on a high flame until golden & little crisp. Turn off the flame.

   Porboil cubed potatoes for few minutes. Drain & wipe off excess the moisture.

   Take a deep pan add half cup oil. When the oil is hot enough drop the potato cubes & deep fry until crisp & cooked through. Remove to a mixing plate.

   Next to the hot fried potatoes, add onions, red chilli powder, chaat masala, very little salt & cumin powder.

   Additionally add green chutney & sweet taramind chutney. Mix gently without beaking potato pieces.

   Transfer Potato Chaat to serving plate. On top with generous amount of nylon sev & also spread a curd & some coriander leaves.

   Finally garnish with pomogranate seeds & serve with cutting chai

    So u should try this delicious chaat n enjoy with families n frndz. N don't forget to like n share n follow me. Thnk u have a nice day

Chikoo Lassi

   A chilled glass of lassi is just the perfect way to refresh during the perfect way to refresh during tge summer season. Chikoo lassi is a sweet & tempting drink made with combination of Chikoo & Yogurt.

Time        : 10 mins.
Servings : 2.


Ingredients :
Curd (Yogurt) : 1 cup,
Chikoo             : 2, peeled & Chopped,
Sugar               : 1 tsp, as per taste,
Cardamom     : A Pinch (optional),
Milk                 : 1 Cup,
Honey             : 1 tsp ( optional),

For Garnishing :
Almonds         : Few chopped.

Method :

   In a blender, add Yogurt, Chikoo, Sugar, Cardamom, Honey, & Milk. Blend them till the mixture is frothy. Seive the lassi to avoid lumps & make it smooth.

   Keep in refrigerator for 1-2 hours. Garnish with chopped almonds. Serve chilled

    So u you shoul try this lassi n enjoy with ur frndz n families. If u like it then don't forget to like n share n plz follow me so u get a first notification about my recipes. Thnkz have a nice day.