Feb 24, 2015

Aloo Methi Ki Sabzi

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Main Course
Cuisine: North Indian Cuisine

3 Large Sized Potatoes, peeled and diced
250gms Fenugreek Leaves, chopped
2 Large Tomatoes, Pureed
2 Green Chilies, chopped
1 Tsp. Cumin seeds
2 Tbsp. Oil
Salt to taste
Red chili powder to taste
1 Tsp. Coriander Powder
1 Tsp. Turmeric Pwder
1/4 Tsp. Garam masala
Fresh coriander leaves, chopped

Clean and chop the fenugreek leaves and wash it properly to remove all muds and dust.
Heat the oil in pressure cooker and add cumin seeds. When they start crackle, add green chilies and tomatoes and sauté till to oil separates.
Add coriander powder, turmeric powder, red chili powder and fenugreek leaves and mix well. Add chopped potatoes, salt and ¼ cup water and mix well. Cover with lid and cook the dish till to 4-5 whistles.
Garnish with fresh coriander and serve hot aloo methi with chapatti.

Notes: You can cook this recipe in heavy bottom pan, for this you have to par boiled the potatoes cubes and cook the fenugreek with tomatoes until soft and reduce the bitterness.

Tags: how to prepare aloo methi recipe, alu methi recipe, fenugreek leaves recipes, tomato recipe, potato recipe, simplytadka recipes, simple vegetarian recipes, main course recipes, Punjabi recipes, north indian recipes , lunch and dinner menus, lunch box recipes, winter recipes, curries, stir fry recipes, pressure cooker recipes.

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Feb 22, 2015

Apple Crumble with Vanilla Ice-cream- SFC Feb’15

This time Sweet Fantasy Club choose Apple Crumble recipe for Feb Series under International dessert category. Apple Crumble is a simple and crisp British Pudding and good option in dessert. The topping is made of butter, flour, sugar, oats rolled together so that it looks like breadcrumbs. Care must be taken to balance the correct amount of crumble with the fruit, or else the filling may seep through and spoil this crust. Traditionally crumble is served with custard but today preferred with ice-creams. Apple crisp or apple crumble is dessert made with baked apples and topped with crisp crust. Different kind of fruits can be used instead of apples, such as peaches, berries, pears and more. I love the crispiness of this recipe and softness of apples which comes out so well. In this recipe, I used Quaker Oats which are so nutrients and healthy ingredients in our balance diet. 

Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Servings: 3
Category: Dessert

2 Medium Sized Red Apple Slices, Thinly
1 1/2 Tbsp. Cornflour
2 Tbsp. Sugar
For Crumble
1/3 Cup All Purpose flour
1/4 Cup Quaker Oats
3 Tbsp. Sugar
1/3 Cup Unsalted Butter, I used white Butter
Pinch of Salt
1/2 Tsp. Baking Powder
Few Almonds and Cashewnuts


Preheat the oven at 180.C on baking mode for 15 minutes. In separate bowl, sieve the flour, baking powder and salt. Add chilled butter cubes and rub it with fingertips to get crumble form.
Add sugar, oats and nuts and mix it. Keep this crumble mixture into frige till to use.

Grease the baking pan or glassware with butter. Arrange the apple slices and sprinkle cornflour and sugar, toss it.

Spread the crumble on the top of apple slices and add little butter cubes to get crisp and golden crumble. Bake the apple crumble in oven at 180.C for 45 minutes. 

Keep the bowl on wire rack to cool at room temperature and serve with vanilla ice-cream.

Tags: how to bake apple crumble, crumble recipes, easy apple crumble recipe, apple recipes, baking, eggless apple crumble recipe, apple crumble recipe, dessert, simple baking recipe, oats recipes, flour recipes, simplytadka recipes, sweet recipes, international cuisine., Sweetfantasyclub. #sweetfantasyclubseries

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Feb 21, 2015

Balushahi- SFC Feb’15

Balushahi is a traditional mithai which very popular in India, Pakistan, Nepal and Bangladesh. It is similar to a glazed doughnut in term of ingredients but difference in texture and taste. In South India, is known as Badushah. 

Balushahis are deep fried pasty made of maida flour, curd and butter and dipped in sugar syrup. This month Sweet Fantasy Club choose Balushahi for SFC Feb’15 under Indian Mithai category.  It’s a perfect dessert or mithai for Indian festivals like Holi, Diwali and more.

Preparation Time: 25 Minutes
Cooking Time: 30 Minutes
Servings: 10 Pieces
Category: Indian Sweets

For Balushahi
250gm Maida/ APF
1/4 Tsp. Baking Powder
Pinch of Baking Soda
50gm Desi Ghee
100gm Curd
Oil or Ghee for deep frying

For Sugar Syrup
2 Cup Sugar
1 Cup Water
1 Tsp. Cardamom Powder
Chopped Pistachios for garnishing

Sieve the maida, baking powder and baking soda together. Add ghee and mix it with hands to form a crumble mixture. Add curd and mix it gently and keep aside for 20 minutes and cover it with dump clothe (don’t knead it more or overwork with dough). Divide the dough into equal portions and give the round flatten shaped disc and make a depression with your thumb in the middle.

Heat the sufficient oil in wok and when oil is hot enough, add the discs in oil and fry them on low flame. After few minutes thy will rise up. Fry them till to golden on both sides. Drain them on separate plate.

Meanwhile mix the sugar, water and cardamom together in sauce pan to prepare sugar syrup. Once the sugar syrup reaches one string consistency, switch off the flame. Dissolve the balushahi into sugar syrup atleast for 10 minutes. Gently remove them and garnish with chopped pistachios.

Notes: The dough discs will have cracks on edges; it helps the sugar syrup to soak into them.

Tags: how to make balushahi, indian sweets, indian mithai, Diwali recipes, indian festival recipe, simplytadka, balushahi recipe, sweetfantasyclub, indian dessert, how to cook or prepare balushahi at home, maida recipe, sugar syrup.

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Feb 20, 2015

Shop Kitchenware Online with Oyekitchen.com

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Feb 16, 2015

Aloo Matar Ki Sabzi

Aloo matar ki sabzi is simple and Punjabi cuisine which cooked with potatoes and peas in tomato puree. I love this simple and home style recipe which normally served with puris, chapatti, paranthas and raita is perfect combo.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Main Course

3 Medium Sized Potatoes, Peeled and Diced
1 Cup Green Peas
3 Medium Sized Tomatoes
2 Green Chilies, finely chopped
1/2 Inch Ginger, finely chopped
1 Tsp. Cumin Seeds
Salt to Taste
1/2 Tsp. Turmeric Powder
1 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
1 Tsp. Red Chili Powder
3 Tbsp. Desi Ghee
Green Coriander Leaves, Finely Chopped

Peel and Chop the potatoes in cubed sized and wash the potatoes and peas together.
Heat the ghee in pressure cooker and add cumin seeds.  When they starts splutter, add ginger and green chilies, stir few seconds. Add tomato paste and stir 2 minutes.
Add turmeric powder, red chili powder and coriander powder and cook until to oil separates. 
Add peas, potatoes, salt and 1 cup of water and mix well. Cover with lid and cook it till to two-three whistles. Garnish with garam masala and fresh coriander, serve with Indian flatbread.

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