Vandana Creations

  RAJASTHANI MOONG DAL HALWA Ingredients: 100 gms Moong Dal 200 gms Ghee 100 gms Sugar 1/2 glass Water 10 pieces Badam 5 pieces Pista 4-5 Currants Preparation: ● Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. ● Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside. ● Heat water in a pan, add sugar and boil the mixture till sugar melts. ● Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. ● Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

          AMLA KI CHUTNEY RECIPE Ingredients: 200 gms Green Corainder (Cilantro) 250 gms Amla 100 gms Green Chillies 1 small Ginger 1 tsp Salt How to make amla ki chutney : ● Clean and wash the corainder. ● Chop the amla into small pieces and remove the seed. ● Chop green chillies and ginger. ● Put all the ingredients in a mixer and make it into a fine paste.

                       HOT AND SOUR SOUP RECIPE Ingredients: 2tbsp. chili sauce or to taste 11/2tbsp. Corn flour / corn starch 1 tbsp Soya sauce 2 tbsp vinegar 2tbsp. Capsicum / green bell pepper (chopped) 2tbsp spring onions (chopped) 2 tbsp tomato sauce 2tbsp. carrots (chopped) 1/4th cup chopped cabbage A small block of Paneer / organic tofu (thinly sliced), optional 1tsp. Black Pepper powder or to taste 1/2 tsp sugar A pinch Ajinomoto Salt to taste 4 cups water Preparation: ● Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil. ● Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat. ● Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. ● Cook for a minute, add paneer slices. ● Serve hot . ● Hot and sour soup should be prepared just before consu...

                                                                                 MAKAI KI ROTI RECIPE Ingredients: 6 tblsp butter 1 1/2 cup corn meal (makai ka atta) salt to taste 1/4 cup whole wheat up flour How to make makai ki roti : ● Mix cornmeal, whole-wheat up flour and salt. ● Mix in sufficient lukewarm water, a little at a time, to make medium soft dough. ● Divide the prepared dough into eight to ten equal portions. ● Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter. ● Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa. Spoon a lit...

                                                                                                            SARSON KA SAAG Ingredients: 500gms Mustard leaves 200gms Spinach 200gms Bathuwa 3 Garlic cloves 1 inch Ginger 2 Green chilli Salt To Taste 1 tbsp Maize flour 1 Pinch Sugar 2 tbsp Ghee 1 Asafoetida 1 Pinch Onions, 1 tsp chopped Red chilli powder 1 Pinch Turmeric powder Preparation: ● Clean and wash sarson, spinach and bathuwa. Chop the leaves finely. ● Chop ginger, garlic cloves and c...

                  PUNJABI KADHI RECIPE Ingredients: 1 cup Gram flour 1/4 cup Chopped onion 1/4 cup Chopped potato 1 tsp Ajwain. 1 tsp Red chili powder. 1 tsp Chopped ginger. 1/2 tsp Baking powder. Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Dry red chili whole 1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds. 2 tbsp Oil. Salt As per taste Preparation: ● Mix all pakora ingredients except oil and add about ½ cup of water. Mix well. ● Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. ● Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. ● Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring...

                                                                    PANEER TASH KABAB Ingredients: 1 tblsp Fresh Cream 8 Cheese sliced 1 cup Cheese grated 1/2 tsp Peppercorns crushed 2 medium sized Tomatoes sliced 8 tblsp Mint Chutney 2 medium sized Onions sliced 400 gms Cottage Cheese For Marinade Chaat Masala to taste 1/3 cup Hung Yogurt 2 tblsp Mustard Oil 4 tsp Ginger Garlic Paste 1 tsp Garam Masala Powder 1 tsp Coriander Powder 1 tsp Cumin Powder 2 tsp Red Chilli Powder Salt to taste How to make paneer taash kabab : ● Slice paneer into seven pieces. ● Mix well all the marinade ingredients and spread evenly on the cut paneer. ● Keep aside for 10 m...

               MOOLI PARATHA Ingredients: For stuffing: 3 Mooli (Radish) Salt To Taste 1/2 tsp Red chilli powder 1/2 tsp Corainder powder 2 Green chillies, chopped finely 2 tbsp Corainder leaves For dough: 2 cups Wheat flour Salt To taste Water As needed Oil for frying muli paranthas Preparation: ● Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and     keep aside. ● Peel and grate the radish. Squeeze and drain all the water. ● Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool. ● Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. ●   Roll again into a thick, round parantha. ● Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha. ● Serve the mooli paratha hot with raita or curry.

                                                                   Jeera Rice Ingredients: 1 cup Basmati rice 2 tsp Jeera (cumin seeds) 2 tbsp Cashewnuts 3 Whole peppercorns 2 Bay leafs 3 Cloves 2 Cinnamon sticks 1 Onions, sliced 2 tbsp Ghee Salt To Taste How to make Jeera rice: Wash the rice and soak in water for half an hour. Heat ghee in a heavy saucepan, add cashew-nuts. Fry until brown. Take them out and keep aside. Add onions , bay-leafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while. Add the rice , salt, water and stir. Cover with a lid and simmer the flame. Cook until the rice is done. Serve jeera rice hot with any spicy curry or raita. ...