Indian Recipe

Tea spoon= tsp Table spoon=tbl sp Ingredients: Broccoli:300 gms 1 no Garlic cloves: 4  Coriander : 2 tbl sp with stem Water: 1 cup  Oragano:½ tsp Black pepper powder: to taste Salt to taste Procedure: First of all in a vessel add water,salt and boil it. Once it starts boiling, switch off the gas, add chopped broccoli in it and keep it aside for 10 minutes. In a cooker add 1 tsp olive oil/butter and switch on the flame. Now add garlic cloves and saute it till it gets golden color. Now add broccoli, coriander leaves and water and put 3-4 whistles till it is cooked. Once it is cooled, grind it in mixture grinder and strain it with soup strainer in a vessel. Now add salt, oregano ,black pepper powder to soup mixture, put it on gas and simmer it for 5-7 minutes on medium flame. Soup is ready.

Tea spoon = t sp Table spoon =tbl sp Ingredients: All purpose flour/Maida:3 cups (450 gms) + 1&½ tbl sp Yeast: 2 & ½ t sp Sugar:2 & ½ tbl sp Milk powder:3 tbl sp Salt: ¾ th  t sp Butter: 1 tbl sp Milk : ½ cup 150 ml approx Sesame seeds: 1 tbl sp Water as required to kneed soft dough like chapati. Procedure: Proof yeast:first if all proof the Yeast by following below steps  In a bowl take yeast and add sugar on top of it. Now add Luke warm milk onto it, mix yeast sugar mixture with spoon, cover it and let keep it aside for 15 minutes. After 15 minutes, the froth should appear on top of yeast mixture. If not then throw the mixure and buy new yeast. If froth has appeared then your yeast mixture is proof

Ingredients: Besan: 250 GM's Papad khara: ½ tsp  Carom seeds/Ajwain: ½ tsp Salt: 3/4th tsp Oil: 25 ml Oil for frying Water: 70 ml  Procedure : In a big mixing bowl, take besan and add salt,papad khar,Carom seeds and mix them togather. Now add oil and mix the flour mixture again. Add water little by little and start preparing doaf. Doaf consistency should be tighter than paratha. Once doaf is prepared, take little oil in Palm and kneed the doaf for 5 minutes very well. Now on rolling board  (which must be wooden), take little portion of doaf and push it forward to make long shape like measuring scale, with the help of your palm. Take sharp knife and pads it through from front towrds you to detach fafda from rolling board. You can prepare 3_4 pieces prior to fry and put it on transparent plastic to avoid it from sticking to plate. Fry them on medium low flame. Don't fry it till it gets  golden color as it should be yellow in color. Fafda

Ladi pav: serving-15 pav Ingredients: All purpose flour or Maida:4 cups 450:gms Yeast: 3 ½ tea spoon Butter: 4 tea spoon Sugar: 3 tea spoon Milk: ¾ cup warm to proof yeast Water:  ¾ cup to knead dough milk powder: 4 tbl spoon (optional) Salt to taste Procedure: First of all to proof yeast, take a bowl, add sugar and yeast together and then add warm milk. Give a little stir and keep it aside for 10-15 minutes. Now in a mixing bowl, take all purpose flour (Maida) and add salt, milk powder in it and mix them. Now make a space in between and add proofed yeast, milk mixture and mix it. Add water and kneed the sticky dough. Now add butter and knead the dough for 10-15 minutes by stretch and pull method and then take it in a bowl, cover it with thin cling or other utensil and keep the container in warm place for 1 hour. After 1 hour, dough should be in double size. So punch the dough to remove air and knead it with little flour to make round shape. Arrange rounds in ba

Mexican Veg Tacos: serving 10 tacos Taco shells: Ingredients: Yellow Corn flour (Makai Atta):½ cup All purpose flour (Maida):½ cup Oil:½ tbl spoon for kneading Salt:1 tea spoon Herbs:Oregano, black pepper, chilly flax Water: as required to knead tight dough almost ½ cup+ 1 tbl spoon Oil:frying shells Procedure: Mix flours, herbs,oil and water to knead dough (tighter than chapatti). Now on a rolling pin, take small portions of dough and roll medium size chapatti. Use Maida to dust dough while rolling. Side by side in a fry pan, heat oil and once it's hot, start frying shell. The trick to make shell is to turn chapatti from center once one side is done and repeat the procedure by lifting another side with chimta (tongs). This way you can prepare all shells Curd based white dip(tastes like mayonnaise): It's a substitute of guacamole green sauce made of avocado Ingredients: Hung curd:1 cup Cream cheese : 1 cup made of Paneer (grinded in mixture jar to

INGREDIENTS: 1 medium. cauliflower clean and broken into big florets. 1 small bunch spring onion finely chopped 2 tsp. ginger finely chopped 1 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp. cornflour 1/4 tsp. red chili powder 2 red chilies, dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. milk METHOD: Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boi