Cheesy Tangy Garlic Bread Made Easy

cheesy-and-tangy-garlic-bread

SERVES: 6 Slices              TIME: 25 Minutes

CHEESY TANGY GARLIC BREAD INGREDIENTS:

  1. 3 Long hot dog size bread’s
  2. 1 tsp garlic paste
  3. 1/2 cup melted butter
  4. 1 tsp dried mixed herbs

CHEESY TANGY GARLIC BREAD RECEIPE METHOD: 

  1. Place the long bread’s on a clean, dry surface and spread a little of the garlic paste on each of them
  2. Bake in a pre-heated oven at 200°c for 10 minutes or till they turn crisp.
  3. Cut them into evenly pieces and serve them immediately
  4. Read through tips for your creative thoughts to pitch in.

TIPS:

  1. You can garnish garlic breads in your won style. Here it was dressed with already prepared: Tomato and lemon mix / mushroom, black pepper and cheese combination
  2. Note for Mushroom and cheese combination you can spread it on the garlic bread before putting it into the oven.

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Sunday Sweet Sunday!!!

gulab-jamun-ice-cream

A simple yet delicious desert to carve my taste bud, at any time and at any place. All you need is:

  1. 2 piece of ready made Gulab Jamun
  2. 2 scoop of vanilla ice cream / any ice cream of your choice
  3. Handful of dry fruits like raisins, crushed almonds and other things you wish to
  4. Some toppings like chocolate or gems or even fruits (for fruit dessert)
  5. Put all these step by step as above, in a glass and
  6. Serve it Super….

Its that easy as it can be…Just 5minutes of effort.

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KANDA BHAJJI MADE EASY

Kanda Bhajji

SERVES: 10 Bhaji              TIME: 35 Minutes

KANDA BHAJJI INGREDIENTS:

  1. 2 cups thinly sliced onions
  2. 1 1/2cups bengal gram flour
  3. 1 1/2 tbsp whole coriander seeds , coarsely ground
  4. 2 tsp finely chopped green chillies
  5. 1/2 tsp turmeric powder
  6. 1 1/2 tsp chilli powder
  7. Salt to taste
  8. 1/4 cup finely chopped coriander
  9. Oil for deep-frying

KANDA BHAJJI RECEIPE METHOD: 

  1. Combine all the above ingredients in a bowl and mix well.
  2. Add the water gradually till the flour coats the onions well.
  3. Heat the oil in a kadhai and drop few of the onion mixture using your fingers into the kadhai.
  4. Deep-fry till they turn golden brown in colour from all the sides.
  5. Repeat with the remaining batter to make more bhajjis.
  6. Serve HOT.

TIPS:

  1. You can serve hot bhajji’s with tomato sauce or green chutney or even with green or red chillis

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RAVA LADOO MADE EASY

rava-ladoo

SERVES: 5 Ladoo’s              TIME: 10 Minutes

RAVA LADOO INGREDIENTS:

  1. 3 cups  semolina
  2. 2 cups  castor sugar
  3. 2 1/2 tbsp  ghee
  4. 20 raisins
  5. 14 to 20 cloves
  6. 10 tbsp  dessicated coconut
  7. 2 tsp  cardamom powder
  8. 2/3 cup warm milk

Garnishing:

  1. Use washed Raising to place on top of Rava Ladoo’s

RAVA LADOO RECEIPE METHOD: 

  1. Fry rava with 1tsp ghee in a a frying pan for about 5 minutes on medium flame and keep it seperate .
  2. In a big container mix all the ingredients except milk.
  3. Now add the fried rava into this and mix them all together thoroughly.
  4. Now add milk little by little.
  5. Take handful of rava laddo mixture and shape them into small balls
  6. Add raisins on top for garnishing
  7. Now ready for Serve. Enjoys Happy Diwali

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CRISPY MASALA PURI

masala-puri

SERVES: 10 puries               TIME: 30 Minutes

CRISPY MASALA PURI INGREDIENTS:

  1. 2 cup whole wheat flour
  2. 1 1/2 tsp red chili powder
  3. 1/4 tsp turmeric powder
  4. 1 tbsp sesame seed
  5. 1 1/2 tbsp oil
  6. Salt for tast
  7. 3/4 cup Water
  8. Oil for deep frying

 

CRISPY MASALA PURI METHOD: 

  1. Take whole wheat flour in a bowl.
  2. Add all dry spices and salt,  sesame seeds  and add them in the flour.
  3. Add  warm oil .
  4. Mix well. Rub the flour between your palms properly.
  5. Knead a tight dough using water. Add water step by step and knead well for 4 minutes.
  6. Keep it aside for 20 minutes.
  7. Divide the masala puri dough into 10 equal parts.
  8. Roll the puri into circle.
  9. Pork them using knife.
  10. Heat the oil in a deep kadai.
  11. Flip them in between for some time.
  12. When it starts to get fried brown color on crust take it out.
  13. Store them into air tight container.
  14. Enjoy this crispy masala puri with tea or coffee.

 

TIPS:

  1. Do not roll the puries thin. If they are thin then it will get hard.
  2. For crispy and flaky puri , puri should be enough thick

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BESAN LADU MADE EASY

besan-ladu

SERVES: 20 ladus               TIME: 25 Minutes

BESAN LADU INGREDIENTS:

  1. 4 1/2 cups besan
  2. 1 1/8 cups ghee
  3. 2 1/4 cups powdered sugar
  4. 1/4 cup raisins

Garnishing:

  1. Almond for garnishing

BESAN LADU RECEIPE METHOD: 

  1. Heat the ghee in a non-stick pan and add besan
  2. Mix ghee and besan well and cook on a medium flame for 14 minutes, while stirring continuously.
  3. Switch off the flame and keep stirring for 1 more minute.
  4. Transfer the mixture into a plate and keep aside to cool till the mixture cools down completely.
  5. Add sugar, raisins  and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
  6. Take a small portion of the mixture and shape it into a round ladu.
  7. Garnish with almond and store in an air-tight container.

 

TIPS:

  1. Besan Ladu’s can be stored in an air-tight container at room temperature for 2 weeks.

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SHANKARPALI MADE EASY

shankarpali

SERVES: 6               TIME: 40 Minutes

SHANKARPALI INGREDIENTS:

  1. 1/2 cup sugar
  2. 1/2 cup milk
  3. 4 3/4 tbsp ghee
  4. 3 1/2 cup maida
  5. a pinch of salt
  6. ghee for deep-frying

SHANKARPALI RECEIPE METHOD: 

  1. Combine the milk, sugar and ghee in a non-stick pan, mix well and cook on a medium flame for 2.5 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
  2. Sieve maida and pinch of salt together in a bowl with the help of a strainer.
  3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.
  4. Divide the dough into 4 equal portions.
  5. Roll out a portion in a circle.
  6. Cut it in diamond shaped pieces and prick each diamond.
  7. Heat the ghee in a non-stick kadhai and deep-fry the shankarpali, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
  8. Cool completely and store in an air-tight container.

TIPS:

  1. For Shankarpali’s to last long, you can use warm water instead of milk

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