Ayesha's cooking style - Recipe exchange point

28/09/2018

Oats Roti
Super healthy option for Diet cautious people!!!
Take 1 cup grinded oats +1 cup wheat flour
Make like normal Rotis.

29/12/2016

Recipe #41
Instant Green chilly ginger pickle

Ingredients
Green chilly crushes 250 grams
Ginger crushed or slices 100 grams
2 lemon juice
Raai powder 1 tsp
Salt 5 tsp

Method
Mix all ingredients and keep in a clean and dry jar.
Its ready to eat.

13/09/2014

Baking soda can replace many harsh and toxic household cleaners and provide excellent results. Try one of these 51 tips today for a healthier you and a safer environment.

11/03/2014

RECIPE # 40
SEEKH KABAB – MINCED MARINATED MEAT

Ingredients
1 kg mutton/ beef/chicken (meat should be dry)
¾ Cup Chopped Cilantro
1 Cup Finally Crushed Bread Crumbs
(use regular bread if not available - toast bread then finally dice and crumb)
½ Cup Chopped Mint Leaves
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Black Pepper
1 ½ Medium Finely Chopped Onions
3 Tablespoon Finely Chopped Green Chili (or to taste)
1 Tablespoon Ground Cumin
3 Teaspoons Ground Coriander
1 Tablespoon Red Chili Flakes
2 Teaspoons Salt (or to taste)
3 Teaspoons Red Chili (or to taste)
1 ½ Teaspoons Garam Masala
4 Teaspoons Melted Butter
Chopped Cilantro (garnishing)
(Optional) Fresh Lemon Slices
Bamboo or Metal Skewers (place Bambo Skewers in water)

Preparation
1. Preheat oven on high heat.or Prepare bar be que.
2. In large bowl, mix ground meat with all wet ingredients, minced onions, green chilies, cilantro, mint, garlic/ginger paste, etc.
3. Mix dry ingredients and mix well. Cover and let marinate in refrigerator for 20 to 30 minutes. Mix meat once more to incorporate all the marinated ingredients.
4. Cover baking tray with aluminum foil and generously spread vegetable oil.
5. Divide meat mixture into equal sized portions - about 1/8 cup each. Take scoop of meat mixture and form into elongated around moistened skewer. Make sure mixture is spread evenly around skewer. Use water on hands and palms if meat is sticky or little vegetable oil.
6. Generously brush meat on skewer with butter.
7. Place Seekh Kababs on baking tray. Place loosely apart.
8. Place Seekh Kabab tray in oven and bake for 15 to 20 minutes. Baste occasionally with butter. Do not over cook otherwise meat will become dry.
9. Squeeze lemon juice (optional)
10. Garnish with chopped coriander.
11. Serve hot with Naan, mint yogurt and salad.

27/11/2013

RECIPE NO 39
AATE/GOND KE LADDOO
Specially for winters and pre/post pregnancy
Ingredients
Gum resin (gond) – 50 grams
Lotus seeds (Makhane ) – 50 grams
Wholewheat flour (atta) – 500 grams
Ghee – 300 grams
Nuts (cashews, pistachios, almond) – 1 cup
Melon seeds (magaj dana) - ½ cup
Powdered sugar or boora – 250 grams
Cardamom - 4-5 pods –powdered

Method
Heat half the ghee in a heavy bottomed kadhai or pan.
Add gum resin or gond to ghee and cook on slow fire, till puff up to double the size. It happens very quickly. Don’t leave it in ghee for too long or it will become bitter. Keep aside.
Crush the fried gum resin to a fine powder.
In the same ghee, add makhanas.Let them also puff up. Crush them coarsely and keep aside.
Roast nuts. Crush and keep aside.
Dry roast melon seeds and keep aside.
Add the remianing ghee to the pan and roast flour stirring continuously till it turns brown and gives a nice roasted aroma. Do not let it burn.
Turn the heat off.
Add fried gum powder to roasted flour and keep stirring as you keep adding ingredients.
Once mixed well, and makhanas and mix well.
Add and nuts and melom seeds.
Add cardamom powder and crushed pepper corns.
Add sugar and mix everything well.
Allow it to cool a little, so that it can be handled by hand.
Take a small amount in hand and make balls of mixture to make laddus.

18/09/2013

RECIPE # 38
CHICKEN KEEMA
iNGREDIENTS:
oil
1 bay leaf,5 green cardamom,2 tsp zeera,2 cloves
3 medium sized onions, chopped
1 Tbsp garlic, chopped,1 Tbsp ginger, chopped
1 green chilli, finely chopped (for cooking) + 1 green chilli, split (to garnish)
1/2 capsicum, chopped
1 1/2 tsp turmeric,1 tsp red chilli powder,1tsp zeera powder
2 tsp dhaniya powder,Salt, to taste
1/2 kg boneless chicken, minced-washed and drained
3 tomatoes, CHOPPED
Juice of 1/2 lemon
Coriander leaves, chopped
METHOD-
In a pan add oil, bay leaf, green cardamom, zeera and cloves.
add chopped onions. Saute till golden brown. Remove the bay leaf.
Add garlic, ginger.Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes).
add the SPICES: turmeric powder, red chilli powder, zeera powder, dhaniya powde and salt.
Add the chicken mince. Saute for 3-4 minutes.
Add the tomatoes,mix well. Cook for 10 minutes on medium flame.
Add lemon juice .Cover and cook till the water evaporates and the mutton is well done.
Garnish with chopped coriander leaves, split green chilli.

09/09/2013

Healthy-Sounding Foods That Really Aren’t
1.Energy Bars
Energy bars usually contain protein and fiber—nutrients that help you feel full—but also may be loaded with calories. That’s fine if you occasionally make one a meal, but most of us eat them as snacks. You might as well enjoy a Snickers, which at 280 calories is in the same range as many energy bars.

2.Granola
Granola sounds healthy. But it’s often high in fat, sugar and calories. Don’t be fooled by a seemingly reasonable calorie count; portion sizes are usually a skimpy 1⁄4 or 1⁄2 cup. Low-fat versions often just swap sugar for fat and pack as many calories as regular versions.

3.Smoothies
Some smoothies pack as many calories as a milkshake. Look for those made with whole fruit, low-fat yogurt and no added sugars.

4.Yogurt
They are good sources of calcium, some yogurts can be closer to dessert than to a healthy snack. Don’t let fat and added sugars spoil a good thing.

04/09/2013

RECIPE # 37
GATTE KI SABZI
Ing;
For Gatte
Gram Flour - 1 cup
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
saunf - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Salt - as per taste
Yogurt - 1/4 cup
Oil - 3 tsp
For Gravy
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch piece grated
Garlic - 4 cloves crushed
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tsp
Method-
For Gatte
Mix all dry masalas in besan
Add oil to the besan and mix
Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
Make it into a firm dough (firm enough to roll it into cylinderal shapes
Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
Now, add the gatte in the boiling water. They should be fully merged in water.
It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

Gravy

Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
Take a wide pan, add oil
Add jeera and let them splutter
Now, add ginger and garlic and fry for a minute
Add onion and fry till it is translucent
Add tomato and fry till it is all mushy (cover the lid, it will be quicker)
Add the dahi and mix till the gravy starts boiling and separating oil
Now, add the gatte pieces in it, cover and cook for5 more min.
Add saved water (and more) as needed.
The sabzi is ready !!!

27/08/2013

24/08/2013

RECIPE NO 36
KARONDA & GREEN CHILLY
Karonda (carnberry) - 100 gms.
Green chilli - 100 gms.
Oil - 2 table spoon.
Heeng - 2-3 pinch.
Cumin seeds - 1/2 tea spoon.
Carom seeds - 1/2 tea spoon.
Turmeric powder - 1/2 tea spoon.
Coriander powder - 1 tea spoon.
Anise powder - 1 tea spoon.
Salt - 1 tea spoon (or according to the taste)
Method - How to make Karonda Green Chilly Recipe
Wash karonda and green chilli, dry them, break the stems, and cut them into 2 parts each.

Heat oil in a pan. Tamper the heeng, cumin seeds and carom seeds into the oil. Now put turmeric powder, coriander powder, anise powder into the pan and stir the masala 2-3 times with the help of a ladle.

Put chopped karonda and green chilli into the masala. Add salt into it and fry the recipe for 1-2 minutes. Cover the pan with a lid and cook it for 2-3 minutes at low flame. Open the lid and check whether the karonda have become tender or not. If not then cook it for 1 more minute in a covered pan.

Karonda and Green chilli recipe is ready. Take it out in a serving bowl and serve with chapatis, paranthas or naan. You can consume this recipe for 1 week.

07/08/2013

RECIPE # 35
Eid Delight
SHEER KHURMA (Milk with Dates)
Ing-
milk-1 ltr
Sugar-125 grms cracked (soaked for 2 hours)
Rice -25 grams
vermicelli-25 Grams
Dates seedless -10
Mix Dry fruits-1/2 cup
1 TBSP - Almondette (chirounji)
Green Cardamom powder 2
Ghee-1 tbsp
Kewra water - 1 tsp
Method-
Boil milk with rice.Cook untill rice is tender..stir often to ensure the milk does not burn in the bottom of the pan.Add vermicelli, Dates,dryfruites and sugar. Let simmer for a few more minutes.Turn off the heat.Take a pan add ghee in it make it hot then add cardamom powder and pour it in sheer khurma. Add kewra water.Best Serve lukewarm.

04/08/2013

RECIPE # 34
kADHI PAKORA
Kadhi:

1 cup yogurt
2/3 cup gram flour
6 cups water
1/2 teaspoon fenugreek seeds
1 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon salt
Tadka
Pinch of asafetida
4 whole red chilies
1 tsp cumin seeds
Pakoras:
3/4 cup besan (Gram flour)
About 2/3 cup water
onino-1 small chopped + 1 green chilly chopped
Method:
Beat yogurt+Gram flour 2/3 cup +salt+red chilly pwd+turmeric +water.Blend it in a blender .take a wok add 2 tsp oil heat it up,add fenygreek seeds and asafetida and blended yogurt in it mix well give it a boil and keep the flames low.cook it for 35-40 minutes.
For pakora
take the gram flour in a bowl and add red chili powder +onion and salt.Mix it with sufficient water and fry them in hot oil till they become golden brown.put them in kadhi.
For tadka
tak a pan add some oil +asafetida+cumin seeds+red chiilys and pour it in kadhi.serve with rice.