Lachha Paratha Or Layered Paratha

for lachha paratha dough:
  • 1 cup wheat flour / atta
  • 1 cup maida / plain flour / all-purpose flour
  • ¾ tsp salt
  • 1 tsp sugar
  • pinch of baking soda (optional)
  • 2 tbsp oil
  • ½ cup milk, warm
  • water as required, to knead
for lachha paratha:
  • ¼ cup wheat four / atta
  • oil as required
Instructions ( 1 cup =255 ml)
lachha paratha dough recipe:
  1. firstly, in a large mixing bowl, take maida and wheat flour.
  2. additionally, add salt, sugar, baking soda and a tsp of oil.
  3. furthermore, crumble well with your hands,
  4. now add milk and start to knead.
  5. add water as required and knead to smooth and soft dough.
  6. cover with moist cloth and rest for 30 minutes.
lachha paratha recipe:
  1. firstly, pinch a large sized ball dough, roll and flatten it.
  2. also dust with some wheat flour.
  3. furthermore, roll it into a thin circle as of chapathi. roll as thin as possible.
  4. grease the chapathi with oil and sprinkle wheat flour over it.
  5. now start creating pleats by folding with the help of fingers.
  6. stretch the pleated dough as much as possible.
  7. begin to roll the pleated dough like a swiss roll.
  8. furthermore, secure the end by pressing gently.
  9. take the rolled ball and dust with some wheat flour.
  10. and start rolling to a thin circle.
  11. take chapathi tawa and place the rolled paratha.
  12. after a minute flip off and cook the other side.
  13. once the golden brown spots start appearing on both sides grease with oil.
  14. furthermore, flip and roast both sides.
  15. then crush the paratha to form layers.
  16. Serve & Enjoy 😉 ❤
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Vegetable Patties

Vegetable Patties Recipe

Ingredients Of Vegetable Patties

  • 3 cups maida / refined flour
  • 1 tsp salt
  • 2 cups unsalted butter
  • 1 cup iced water
  • 1 kg mixed vegetables-chopped fine, and cooked
  • 1 cup onion-chopped fine
  • 2 Tbsp butter
  • 1 tsp salt
  • 1 Tbsp dhania powder
  • 1 tsp garam masala
  • 1 tsp amchur
  • 1 tsp chilli powder or to taste
  • 1 tsp pisi kali mirch
  •  2 Tbsp milk for brushing

How to Make Vegetable Patties

  1. For dough
  2. Mix maida, salt and 1 cup butter into a crumbly consistency.
  3. Add 1 the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.
  4. Cover in plastic wrap and refrigerate for 1 hour or so.
  5. Beat the butter into a 6″ square between two sheets of plastic.
  6. Roll the dough into a rectangle 12″x 26″.
  7. Place butter in center and fold first one end over, then the other.
  8. Press edges to seal and refrigerate for 15 minutes.
  9. Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.
  10. For stuffing

    Heat butter and add onions when butter melts.
  11. Saute till onions are a little soft.  Add vegetables, salt, dhania, garam masala, amchur, chilli powder and pisi kali mirch and stir-fry till well mixed.
  12. Roll dough 1″ thick, cut into rectangles.
  13. Wet edges, place the mixture in one half and fold over. Press to seal.
  14. Brush top with milk and bake in a hot oven 425 F-200C for 15 to 20 minutes.
  15. enjoy ❤

Eggless Chocolate Cupcakes

INGREDIENTS
1 cup – 200ml
  • All purpose flour / Maida – 3/4 cup
  • Sugar – 1/2 cup +2 tbsp (for more sweetness, else 1/2 cup will do)
  • Cocoa powder – 2 tbsp
  • Baking powder – 1/2 tsp
  • Cooking soda – A small pinch  ( do not add more than a pinch)
  • Salt – 1/4 tsp
  • Water – 1/2 cup
  • Cooking oil – 3 tbsp
  • White vinegar – 1.5 tsp
  • Vanilla essence – 1/2 tsp

 

METHOD
  • Powder 1/2 cup of sugar and set aside. In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt.
  • In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water). Add the dry ingredients little by little to the wet ingredients.
  • Blend well in the same direction. Add little more water if necessary. Line the muffin tray with muffin cups and fill 3/4th with batter.
  • Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes . Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely
  • serve and enjoy!!!! 🙂 ❤

Vegetable Spring Rolls

Ingredients

  • 10-12 Spring Roll Wrappers
  • 4-5 Spring Onions, finely chopped
  • 3/4 Cup Cabbage, grated
  • 1/2 Cup Carrots, grated
  • 1/2 Cup Beans, thinly sliced
  • 1/2 Cup Capsicum, thinly sliced
  • 3-4 Cloves of Garlic, minced
  • ~1 Inch Piece of Ginger, grated
  • 2 Teaspoons Soy Sauce
  • 1-2 Teaspoons Vinegar
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Salt, as per taste
  • 2 Tablespoon Plain Flour / All Purpose Flour

METHOD

  • Heat 2 tablespoons oil in a pan. Add finely chopped spring onions & ginger-garlic paste and stir for 1-2 minutes.
  • Wash and rinse the vegetables. Shred the cabbage and carrots. Thinly slice the beans and capsicum. Add all the vegetables to the pan. Stir fry the vegetables on low-medium flame for 3-4 minutes. Do not overcook them so that they retain a slight crunch.
  • When the vegetables are cooked add Salt, Black Pepper Powder, Soy Sauce and Vinegar. Mix well. Be careful while adding the Salt since Soy Sauce already contains some Salt in it. Let the mixture sit and cool down for some time before handling it.
  • Mix 1 part Plain Flour / All Purpose Flour with 2 parts of water and make a thick paste. This paste will be used for sealing the Spring Rolls. You can also use it to fix any tears in your wrappers.
  • Gently separate a Spring Roll wrapper and spread it out on a flat working area. Take a small handful of the filling and place it diagonally on one corner of the wrapper.
  • Start rolling the wrapper gently but tightly from one end till you reach midway. Spread the paste we prepared earlier on the edges of the wrapper. Then gently fold both the ends in one by one.
  •  
  • Deep fry these Spring Rolls on medium heat for 2-3 minutes till they turn golden brown and crispy.

    Serve them  hot with Schezwan Sauce, Sweet Chili Sauce or Tomato Ketchup.

    🙂

Eggless Choco Lava Cake

Ingredients for Eggless Choco Lava Cake Recipe

  • Refined flour (maida) 1/2 cup

  • Cocoa powder 6 tablespoons

  • Baking powder 1/2 teaspoon

  • Baking soda 1/2 teaspoon

  • Dark chocolate chopped 1/4 cup

  • Butter 1/2 cup

  • Castor sugar 1/2 cup

  • Yogurt 3/4 cup

  • Milk 1/2 cup

Method

Step 1

Preheat the oven at 180° C. Sieve together  flour, baking powder, baking soda and cocoa powder into a bowl.

Step 2

Place dark chocolate and butter in another bowl and melt in a microwave oven for a minute. Whisk well till well blended. Add castor sugar to the chocolate mixture and mix well. Fold in the flour mixture.

Step 3

Add yogurt and milk and mix till the mixture is smooth without any lumps. Pour the mixture into four individual silicon muffin moulds and bake in the preheated oven for seven minutes.

Step 4

Take the moulds out the oven and let them cool slightly and serve hot.

ENJOY 🙂

White Sauce Pasta

1. To begin making white sauce pasta recipe start by cooking pasta. Bring plenty of water in a pot to boil. Add pasta along with a drop of oil and cook till done. Drain and reserve the stock. Set aside the boiled pasta.

2. In a pan add 1/2 teaspoon butter. Add the chopped bell pepper, boiled sweet corns, peeled and chopped carrots and saute for few minutes. Remove to a plate.

3. In the same pan add 1 1/2 tablespoons butter and melt it.

4. Add 1 tablespoon all purpose flour and whisk very well.

5. Add 1 1/4 cup boiled and cooled milk. Keep whisking in low flame.

white sauce pasta step5

6. The mixture will start to thicken. At this stage add chilli flakes, pepper powder, salt and oregano.

7. keep whisking till the sauce further thickens and turns smooth

 

 

 

8. Add the sauted vegetables and mix well.

9. Add the boiled pasta to the prepared white sauce.

10. Mix well

11. serve and enjoy 😉 ❤

Eggless Homemade Vanilla Ice cream

INGREDIENTS

  •  Full fat milk – 3 1/2 cups
  •  Fresh cream – 400 ml (Amul)
  •  Corn flour – 1 1/2 tbsps, heaped (add to 1/2 cup of boiled and cooled milk and mix well)
  •  Vanilla extract – 1 1/2 tsps
  •  Sugar – 3/4 cup
  • Choco chip (optional)

METHOD

1.Place beaters and a wide stainless steel vessel in the freezer for an hour. Chill the fresh cream in the fridge for 2-3 hours.
2.Bring 3 1/2 cups of milk to a gentle boil and allow to simmer till it reduces to 2 3/4 cups. You have to constantly stir so that the bottom does not burn.
3.Add the sugar and continue to stir till the sugar dissolves completely. Slowly pour the corn flour milk mixture to the simmering milk and go on stirring for 8-10 mts. The mixture will thicken. Turn off flame and completely cool the mixture. Place in fridge to chill.
4.Remove the beaters, stainless steel vessel and fresh cream from the freezer. Pour the fresh cream into the chilled stainless steel vessel and beat the mixture well for 4-5 mts. Place the beaten fresh cream in the fridge until use.
5.Beat the chilled milk mixture for 3 mins . Add the beaten fresh cream and vanilla extract to the beaten milk mixture and beat on low for a mins or use a whisk to mix.
6.Divide the mixture into two shallow aluminum containers, cover with plastic wrap and place in freezer.
7.Remove the containers from freezer after an hour and use a spoon to mix the mixture for a mt. Break any ice formation by mixing thoroughly with a spoon.
8.Place the containers in the freezer and again remove after 45 mins. Use a spoon to mix the mixture thoroughly for a min. Continue this process two more times at 45 mins intervals.
9.Once the mixture has been mixed/agitated at least 3-4 times, again place in freeze for an hour. Remove the frozen mixture from the container to a blender and blend well to a smooth mixture.
10.Divide the blended mixture among the two containers, place lid and freeze for at least 4-6 hours.

11. Decorate with chocolate syrup and choco-chips

12. Enjoy 😉