- Mug ni Dal na Pudla
- Thai Green Curry
- Fafda Recipe
- Bhaidku Recipe
- Classic Scones
- Dalgona Coffee
Instant Chocolate Mug Cake
- Kachri Bateta
- Monaco biscuit starter
1) Moong ni Dal na Pudla –
Vegetables – Pepper, spinach ,corianderProcedure:1) Rinse 1 cup moong dal 3 to 4 times in water.2) 2. Then soak moong dal with 2 to 3 cups of water for about 3 to 4 hours.3) The moong dal will swell or double up in size. Discard the water.4) Add the moong dal in a grinder jar. Add some Ginger and chilli Grind with ¼ cup of water. Don’t add too much water else the moong dal won’t grind very well. In case you are not able to grind the moong lentils very well, then you can add 1 to 2 tablespoons more water. Grind to a smooth batter.5) add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and salt add as required.7)Stir and mix well very well. Keep aside.8)Chop coriander leaves, mix pepper chop , spinach chop9) Add the chopped ingredients to the moong dal batter.10)mix very well.11)Heat the pan. This is important as the pan has to be hot before you make the pudlaAdd a scoopful of batter towards the center of the pan12) just rotate the batter with the back of spatula giving a round and even shape. Cook chilla on a medium flame.13 )Cook chilla on a medium flame.14)Cook the chillas on medium flame. After a minute they will look crisp and brown.
2) Thai Green Curry – Dr Siddharth ShahThe ingredients For gravy1) lemon grass
2) 2-3 cloves of garlic
3) 1 onion
4) thumb size ginger
8) dhaniya powder (dhana jiroo powder)For curryOil
Vegetables – paper, baby corn, mangetout, carrot, broccoli
(You can use paneer or tofu for vegan option)
Coconut milkFirst make gravy use mixer and make pasteMake curry and stir that and add gravy to the curry and add water as necessary and cook for few mins and then serve.
3). Fafda Recipe – Naina S Mehta
- Heat oven to 220C/fan 200C/gas 7.
- Tip 350g self-raising flour into a large mixing bowl, add ¼ tsp salt and 1 tsp baking powder, then mix.
- Add 85g butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.
- Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.
- Add 1 tsp vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking sheet in oven tray.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth -edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
- Brush the tops with a milk then carefully place onto the baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream.
- If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
- Add the instant coffee, sugar and hot water to a medium mixing bowl.
- Using an electric hand-held mixer, whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed.
- Pour the milk in the glass you want to serve (warm the milk, if desired).
- Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon.
- Garnish as per what you like. Serve.