Sago Spinach Jackfruit Cutlet

Recipe –

Ingredients –

Sago – 2 cup

Spinach (chopped) – ½ cup

Jackfruit pieces ( boiled) – 10

Red chili powder – 2 tsp

Salt – According to taste

Gram flour – 1 tbsp

Turmeric powder – 1 tsp

Water – ½ cup

Method –

Soak sago in water for 4 hours before cooking.

Mash jackfruit pieces with your hands and keep it aside.

Strain sago and remove all its water fully.

In a bowl mix sago, spinach, mashed jackfruit , red chili powder, salt, gram flour, turmeric powder, water.

Make cutlets and fry them in oil.

You can also toast them in oven at 250’C for 30 min.

Your Sago Spinach Jackfruit Cutlet are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

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Raw Mango Onion Salad

Recipe

Ingredients –

Raw Mango – 1

Mint leaves – 10 strings

Onion – 2

Red chili powder – 1 tsp

Salt – 1 tsp

Roasted cumin powder – 1tsp

Water – 1 tbsp

Method –

Cut onion in julienne strips and keep aside.

Chop raw mango in small pieces.

In a mixer make a paste of raw mango, mint leaves, water.

Pour it in a bowl and mix onion, red chili powder, salt, roasted cumin powder.

Your Raw Mango Onion Salad is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Maida Rawa Halwa

Recipe –

Ingredients –

Maida ( Self Raising flour ) – 1 cup

Roasted Rawa ( Semolina) – 1 cup

Sugar – 1 cup

Water – 1 cup

Green Cardamom – 1

Saffron color

Grated coconut, chopped almonds.

Method –

Put pan on flame make a syrup of water, sugar, green cardamom, saffron color.

Make one string syrup.

Than add maida, roasted rawa and keep on stirring with spoon till it start leaving the pan.

Brush oil on plate or in a box like container and pour the batter of halwa on it.

Cut in square shape, spread grated coconut, chopped almonds on it.

Leave it to rest for 15 min.

Your Maida Rawa Halwa is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Date Syrup Muzafir

Recipe –

Ingredients –

Sevayi – 1 medium plate

Milk – 2 cup

Date Syrup – 1 cup

Green cardamom – 2

Oil – 1 tbsp

Grated Coconut

Method –

Break sevayi in medium size with your hands.

Put pan on flame adding oil, green cardamom and let them crackle.

Roast sevayi till light brown color.

Add milk and cook till milk is fully absorbed by sevayi.

Now add date syrup , cook till it start leaving the pan.

Take it out in a bowl , towards the end add grated coconut.

Your Date Syrup Muzafir is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Rasgulla Peda Halwa

Recipe –

Ingredients –

Rasgulla Peda – 15

Semolina – 2 cup

Milk – 2 ½ cup

Green cardamom – 2

Oil – 1 tbsp

Grated Coconut , dry fruits for decorating

Method –

In a plate make small pieces of rasgulla peda with your hands and keep aside.

Put non stick pan on flame adding oil, green cardamom and let them crackle.

Roast semolina till light golden brown color and add pieces of rasgulla peda.

Now add milk and mix all the ingredients nicely .

Cook till halwa start leaving the pan.

Take out in bowl and decorate with grated coconut and dry fruits.

Your Rasgulla Peda Halwa is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Bhune Baigan Tamatar

Recipe :-

Ingredients –

Long Purple Eggplant – 3

Tomatoes – 8

Onion – 2

Green chilies – 2

Red chili powder – 2 tsp

Salt – According to your taste

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Oil – 1 tbsp

Water – ½ cup

Coriander leaves for garnishing

Method –

Chop onion, tomatoes, green chilies and keep aside.

In bowl fill water , cut eggplant in half  and put them in bowl .

Put pan on flame add oil , mustard seeds, curry leaves, cumin seeds and let them crackle.

Fry onion till light brown color, add tomatoes and cook till they become soft.

Add eggplant, water cover it with the lid and at medium flame cook till they become soft.

Now add red chili powder, green chilies, salt. Cook till it start leaving the oil.

Take it out in a bowl and garnish with coriander leaves.

Your Bhune Baigan Tamatar is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Paneer Stuffed Tinda

Recipe –

Ingredients –

Tinda – 3

Onion paste – 2 cup

Ginger/ Garlic paste – 1 tsp

Red chili powder – 2 tsp

Coriander powder – 2 tsp

Turmeric powder – 1 tsp

Fenugreek seeds – ½ tsp

Black pepper – 4

Salt – According to taste

Oil – 1 tbsp

Green chilies – 2

Coriander leaves (chopped) – garnishing

For Stuffing –

Onion – 1 ( chopped)

Red chili powder – 1 tsp

Turmeric powder – 1 tsp

Salt – According to taste

Paneer – 1 cup ( scramble form)

Oil – 1 tbsp

Method –

Put cooker on flame adding oil fenugreek seeds, black pepper  and let them crackle.

Now add onion paste, red chili powder, turmeric powder, ginger/garlic paste , coriander powder , salt , water.

Cook for 1 whistle at full flame and 2 whistle at slow flame.

Than open the cooker and cook the gravy till it start leaving the oil.

Put pan on flame adding oil, fry onion till light golden brown color than add scramble paneer, red chili powder, turmeric powder, salt.

Cook for 10 min till it start leaving the oil. Take it out in a bowl and let it cool down.

Remove the seeds from tinda and in the bowl shape of tinda add the above stuffing.

Fry all the stuffed tindas in the oil till light golden brown color.

Now transfer the gravy in pan , add green chilies ,  ½ cup water so that tinda becomes soft and cooked nicely. Cover the pan with lid and at slow flame cook till gravy becomes thick.

Take it out in a bowl and garnish with coriander leaves.

Your Paneer Stuffed Tinda is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India