Tasty and healty chickoo shake recipe

Ingredients:


3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required

Direction:

:Peel chickoo and cut into small pieces.
Take out its seeds.
Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
Now mix half of the cream and again blend.
Put the shake in the glasses.
Put some cream and crushed ice in the glasses and serve it chilled.

How to make fresh strawberry milkshake recipe

Ingredients

8 ounces strawberries, stemmed and sliced
1/2 teaspoon vanilla extract
1 pint vanilla ice cream
1/4 cup milk

Preparation


Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp. milk in blender until smooth. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.

Yummy and delicious banana shake with icecream

Ingredient:

Big Ripen Banana - 2
Chilled Milk - 3 Cups
Cinnamon Powder - 1/2 tsp [optional]
Sugar/Honey - To Taste [If needed, I didn't use]
Vanilla Ice cream - 2 Scoops [optional, I didn't use]
Ice Cubes - Few
Chopped Walnut - 2 tbsp [To Garnish]


Method:

1. Peel and chop banana, add in a blender or mixer along with all other ingredients except walnut and blend until smooth or for 2 minutes.


Pour in serving glass, garnish with chopped walnut & serve immediately.

Variations

~ You can add any other fruit along with banana.
~ I didn't add sugar as the banana were very sweet, you may need to add according to your desire.
~ You can use cinnamon powder or vanilla extract to enhance flavor.
~ You can add a scope or two of your favorite ice cream to have creamy texture.

how to make jeera aloo -Indias most popular vegetable

Ingredients:

5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes
2 tablespoons oil
1-1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1 tablespoon ginger thinly sliced
2 green chilies seeded and sliced length wise
1-1/2 teaspoon crushed coriander (dhania)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chili powder
1 teaspoon salt adjust to taste
1 teaspoon mango powder (amchoor)
2 tablespoon chopped cilantro (hara dhania) to garnish

Method

Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.

Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.

Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.

Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.

Turn off the heat and add cilantro. Mix it well and serve it hot

Sev puri- mumbai roadside food famous in Indian

Ingredients:

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)


How to make sev puri:

Arrange the puris on a plate make a hole in each puri in the centre.

Fill with a few chopped boiled potato cubes.

Add about 1/4 tsp of tamarind and green chutneys in each.

Sprinkle cumin powder, salt, red chilli powder.

Sprinkle finely chopped onions.

Then generously sprinkle sev all over the puris.

Garnish with finely chopped coriander.

how to make chilly paneer

Ingredients:

250 gms Paneer
4 Green Chillies, slit
5-6 Garlic Cloves, minced
1/2 teaspoon minced Ginger
1 large Green Capsicum, chopped
1 large Onion, chopped
2 tablespoons Maida (all purpose flour)
2 tablespoons + 1 tablespoon Corn Flour
2 teaspoons Soya Sauce
1 teaspoon Green Chilli Sauce
1½ teaspoons Tomato Sauce
6 tablespoons + 3 tablespoons Water
2 tablespoons + for deep frying, Cooking Oil
1/2 teaspoon Black Pepper Powder
Salt to taste


Directions:

Cut paneer into 1-inch cubes. Make paste (required to coat the paneer cubes) by mixing maida, 2 tablespoons corn flour, black pepper powder and salt with 6 tablespoons water. (use as needed, start with adding 4 tablespoon water and keep adding another tablespoon water until medium thick paste is ready).


Coat paneer cubes with the paste and set aside for 10-15 minutes to marinate.


Heat cooking oil in a kadai over medium flame. Deep fry coated paneer cubes in oil until light brown.


Strain them and then put on an absorbent paper (to soak all unnecessary oil) and keep aside until needed.


Dissolve 1 tablespoon corn flour in 3 tablespoons water and keep aside. Heat 2 tablespoons oil in a frying pan. Add minced ginger and minced garlic and sauté for 30 seconds over medium flame. Add chopped onion and sauté until it turns light brown. Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.


Add chilli sauce, soya sauce, tomato sauce and salt. Mix well and cook over medium flame for 1 minute.


Add fried paneer cubes and dissolved corn flour (prepared in step-6). Stir and cook over medium flame for around 2-3 minutes or until gravy turns thick.


Turn off flame and transfer prepared Chinese veg paneer chilli dry to serving dish. Garnish it with spring onion and serve hot with soup or fried rice.

How to make spicy chilly potato

Ingredients

For the sauce base

1 cup sliced Onions
1 cup thinly sliced Bell Peppers (capsicum)

1 tablespoon Vegetable Oil
2 cloves garlic, finely chopped / minced
1 teaspoon Grated Ginger
2 Green Chili, finely chopped (you can remove the seeds for less spicy
version)
1-2 teaspoons All purpose flour or Cornflour
½ teaspoon Vinegar
1 teaspoon Soy Sauce
1-2 teaspoons Ground Black Pepper
1 and ½ teaspoons Salt (adjust to taste)
a pinch of Sugar
1 tablespoon Tomato Ketchup
½ cup Water or Vegetable Stock

Others

2 large Potatoes
Oil, to deep or shallow fry


METHOD

STEP 1 - Pre-Cooking the Potatoes - If you plan to deep fry, then you can skip this step.
If you want to shallow fry or bake the potatoes, you should pre-cook them (boil in hot water for 8-10 minutes). Let them cool and peel the potatoes

STEP 2 - Cutting the potatoes
Serving in French Fries forms is great, but you can also dice the potatoes into cubes or wedges.
Make sure the potatoes are dry and devoid of any moisture to get maximum cripy-ness!

STEP 3 - Preparing the Potatoes - DEEP FRY
Heat oil in a wok.
Drop the potatoes and deep fry for 2-3 minutes on each side until they are crisp and golden brown.
Remove on a paper towel and set aside until the sauce is ready

STEP 3 - Preparing the Potatoes - SHALLOW FRY
Heat 2-3 tablespoons of oil in a wok (preferably nonstick) and add the potatoes. Let them cook & crisp up on medium heat. Keep stirring frequently to avoid burning. Cook until the potatoes are as crispy as you like.
Tip - Use a wide pan so that the potatoes can sear instead of steam.

STEP 3 - Preparing the Potatoes - BAKING
Preheat the oven to 200 C. Line a baking tray with aluminum foil for easy cleaning. Grease it well.
Mix 2-3 tablespoons of oil with the potatoes
Place the potatoes on the baking tray. Don't crowd one over the other. Spread out the potatoes.
Bake for 15 minutes on one side, flip over and bake another 10 minutes on the other side. Remove and set aside

STEP 4 - Sauce base for Chilly Potatoes - can be prepared simultaneously or even before hand
Heat 1-2 tablespoons of Oil in a wok. Add ginger, garlic, green chilli and fry for 1 minutes.
Add sliced onions and bell peppers and fry on high heat for 2-3 minutes. This gives a slightly burnt taste to the veggies.

Add the vinegar, soy sauce and flour (cornstarch / all purpose flour). Mix well and cook for 1-2 minutes.

Add the water or vegetable stock and mix well. Let it boil for 1-2 minutes while stirring. You will notice the liquid thickens to a sauce consistency.

Season with salt, pepper, tomato ketchup and mix well.