Baked Cheese Soup Recipe

This soup is similar to the French classic, but it tastes even better with vacherin cheese. The fennel creates a subtle extra aroma.

Serves 4 • Prep: 30 minutes + 10 minutes baking time

Ingredients for Baked Cheese Soup

7oz (200g) stale rolls or bread, thinly sliced

¼ cup canola oil

3oz (85g) smoked bacon, sliced or diced

4 white onions or 2 fennel bulbs

1 small bunch parsley

4 stalks marjoram or oregano

9oz (250g) Vacherin Mont d’Or (a soft Swiss cheese) or Alpine cheese

1 quart (1 liter) vegetable or beef broth

1 –2 teaspoons lemon juice

How to make Baked Cheese Soup

1 Heat 2 tablespoons canola oil in a frying pan and cook the bacon until crispy. Remove from the pan and place on paper towels to drain. Cook the sliced bread in the bacon fat on each side until golden brown, remove, and place with the bacon. 

2 Peel the onions, cut in half, and slice thinly (or cut the fennel in half and slice thinly). Heat the remaining canola oil. Sweat the sliced onions (or fennel bulbs) for 6–8 minutes. Remove the parsley and other herb leaves from their stems, chop, and add to the onions. Season with salt and pepper. Add the crispy bacon, cover, and let rest a few minutes. Cut the rind from the vacherin cheese (or grate the Alpine cheese).

3 Preheat the oven to 460°F (240°C) or 430°F (220°C) (convection oven). Layer the bacon mixture, the sliced bread, and the cheese in oven safe soup tureens or deep ramekins. To do so, spoon the vacherin from its container and spread onto the other ingredients (or sprinkle on the Alpine cheese), leaving some cheese for later use. Bring the vegetable broth to a boil; season with a bit of lemon juice and pour into the soup tureens. Cover with remaining cheese. 

4 Place the soup tureens on the middle oven rack and bake 10 minutes or until golden brown; serve hot.

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Potato Casserole

The traditional potato casserole from Graubunden and Engadin used to be baked directly over hot coals in a large baking dish or on a sheet in the oven. This variation of the Swiss casserole adds apples and dill to the base recipe to give it fresh and tart accents.

Serves 4 • Prep: 15 minutes + 40 minutes baking time

Ingredients for Potato Casserole

For the casserole:

2 white onions, peeled and diced

3½oz (100g) cured or smoked meat (such as Salsiz, Bündnerfleisch, or smoked bacon), diced

1lb 5oz (600g) red potatoes

1 tablespoon polenta

5 tablespoons soft butter plus extra for the baking dish

freshly grated nutmeg

salt

For the apples:

½ bunch dill

2 apples

2 tablespoons butter

freshly ground pepper

How to make Potato Casserole

1 Preheat the oven to 370°F(190°C) or 340°F (170°C) (convection oven). Peel the potatoes and grate into a bowl. Add the diced onions, Salsiz, polenta, and 5 tablespoons butter; combine thoroughly and season with salt and nutmeg. Butter 4 small ramekins or a muffin tray and fill with the potato mixture. Place on the middle rack and bake for about 40 minutes, or until golden brown. 

2 In the meantime, chop the dill. Peel and core the apples; cut into slices. Melt the butter in a frying pan, then sauté the apples for 3–4 minutes until golden. Season with pepper and dill. 

3 Remove the casseroles from the oven and allow to cool slightly in the ramekins. Transfer to plates and serve with the apple mixture.

Tip: The following winter salad goes well with this dish: Quarter an apple, remove the seeds, and slice. Wash an organic lemon with hot water and dry; zest and juice. Pick the leaves off four parsley stems and chop. In a tall jar, combine lemon zest, lemon juice, 1 teaspoon spicy mustard, 2 teaspoons quince jelly, and the chopped parsley. Season with salt and pepper and puree, preferably using an immersion blender. Add 1–2 tablespoons water and ¼ cup oil little by little until you have a creamy sauce. Break up a head of endive; combine with the apple slices and the dressing in a bowl, then serve.

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Cabbage Salad with Smoked Salmon

Serves 4 • Prep: 40 minutes

Ingredients for Cabbage Salad with Smoked Salmon

For the salad:

1 small pointed cabbage or other white cabbage variety (about 1lb 10oz (750g))

1 pinch ground caraway seeds

1 onion, peeled and diced

2 tablespoons canola oil

2 tablespoons white wine vinegar

7oz (200g) smoked salmon (or other smoked fish)

freshly ground salt and pepper

For the dressing:

3 tablespoons mustard (or Dijon mustard)

2 tablespoons honey

2 tablespoons white wine vinegar

½ cup canola oil

1 bunch dill, finely chopped

freshly ground salt and pepper

How to make Cabbage Salad with Smoked Salmon

1 For the salad, quarter the cabbage, remove stalk, and chop into thin slices. Add to a bowl with salt, pepper, and ground caraway seeds; lightly mash. Heat canola oil in a frying pan and sweat the onions for three minutes, then deglaze with the white wine vinegar. Fold in the cabbage mixture and allow to rest for 30 minutes, covered.

2 In the meantime, make the dressing by combining the mustard, honey, white wine vinegar, salt, and pepper. Whisk in the canola oil as if you were making mayonnaise: Add it little by little until emulsified (preferably with an immersion blender). Fold the dill into the dressing. Season to taste. 

3 Cut the smoked salmon into thick slices using a sharp knife. Combine the cabbage mixture and dressing, then transfer onto plates along with the smoked salmon. Serve.

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Beet Carpaccio with Watercress Sour Cream

Thinly sliced smoked duck or crispy fried chicken breast strips go exceptionally well with Randen—which is what beets are called in Switzerland—carpaccio. The carpaccio is especially beautiful with striped beets; you can sometimes find the striped Italian variety, Chioggia, at the farmers market or purchase the seeds to grow yourself. You could also simply mix red beets with white and yellow beets, carrots, and parsnips.

Serves 4 • Prep: 30 minutes + 30 minutes inactive time

Ingredients for Beet Carpaccio with Watercress Sour Cream

14oz (400g) red beets (or any other variety)

2 small red onions

½ organic orange

½ organic lemon

3 tablespoons canola oil and extra for the pine nuts

1 tablespoon pine nuts or

Zirbelnüsse (see tip)

2⁄3 cup Schmand or sour cream

1 bunch watercress or parsley

freshly ground salt and pepper

How to make Beet Carpaccio with Watercress Sour Cream

1 Peel the beets and slice thinly with a mandolin (cut large beets in half first). Peel and dice the onion. Wash the orange and lemon with hot water and dry; zest and juice each and place the lemon zest and juice aside. Season the orange juice generously with salt and pepper and whisk with the canola oil. Marinate the beets and onions in the sauce for at least 30 minutes. 

2 In the meantime, toast the pine nuts in a frying pan with a few drops of oil until golden brown. Allow to cool slightly, then chop coarsely; mix with the lemon zest and lightly season with salt. Whisk the lemon juice and Schmand or sour cream; season with salt and pepper. Coarsely chop the watercress and fold into the mixture. 

3 Divide the marinated beet slices evenly among four plates and add a scoop of the watercress-Schmand mixture; sprinkle with pine nuts and serve. 

Tip: The Zirbelkiefer, Arve, or Swiss pine is the Alpine relative to the Mediterranean umbrella pines, just without the umbrellas. In the regions the Zirbelkiefer grows, its seeds (Zirbelnüsse) are used exactly like pine nuts.

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Potato Cheese Spread with Bacon and Rye Bread

This potato sandwich spread is especially popular in rural kitchens in Lower Bavaria and Austria. The name can be a bit misleading, as there is not actually any cheese in this recipe.

Serves 4 • Prep: 25 minutes

Ingredients for Potato Cheese Spread with Bacon and Rye Bread

14oz (400g) starchy potatoes (such as Russet)
2 white onions
1 bunch chives
11⁄3 cups sour cream
4–6 tablespoons cream or milk
sweet paprika
ground caraway seeds
8 slices rye bread
4 prunes, thinly sliced
4½oz (125g) smoked South
Tyrolean speck
freshly ground salt and pepper

How to make Potato Cheese Spread with Bacon and Rye Bread

1 Cook the potatoes in boiling salted water for 10–15 minutes. In the meantime, peel the onions, cut in half, and chop finely. Slice the chives into small rings.
2 Drain the potatoes; peel and mash into a lumpy puree using a fork or potato masher. Mix in the onions, chives, sour cream, and cream. Season generously with salt, pepper, paprika, and caraway seeds. Mix thoroughly until the mixture is spreadable.
3 Spread the mixture on the rye bread and add the prunes. Cut the speck into thin strips and serve on top of or next to the bread.

Variations: For Topfenkas (quark cheese spread), use 9oz (250g) quark, only 7oz (200g) potatoes, and the rest of the ingredients. For Kürbiskas (pumpkin cheese spread), preheat the oven to 350°F (175°C) or 320°F (160°C) (convection oven). Cut a small red kuri pumpkin in half, scoop out the seeds, and cut into slices. Line a baking sheet with parchment paper and spread out the pumpkin evenly. Bake for about 40 minutes in the middle rack. Allow to cool, and mash. Mix with 1 bunch chives (sliced in rings), 7oz (200g) cream cheese, and 2⁄3 cup crème fraîche. Season generously with salt, pepper, and caraway seeds.

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Pumpkin with South Tyrolean Speck, Mâche Lettuce, and Toasted Pumpkin Seeds

South Tyrolean speck, aged at least 22 weeks, tastes best raw. If you prefer to use crispy fried bacon, substitute thinly sliced Italian pancetta (or bacon) by frying it in oil until crispy and placing on paper towels to absorb excess fat. If you are unable to find Musque de Provence pumpkin, butternut squash is a good substitute.

Serves 4 • Prep: 35 minutes

Ingredients

1lb 2oz (500g) Musque de Provence pumpkin or butternut squash

3 tablespoons apricot or apple cider vinegar

3 tablespoons pumpkin seeds

4 tablespoons canola oil

2 sprigs fresh thyme

3 tablespoons lingonberry

1 tablespoon pumpkin seed oil

2¾oz (75g) mâche lettuce or purslane

3½oz (100g) South Tyrolean speck (or fried pancetta or bacon)

freshly ground salt and pepper

Directions

1 Cut the pumpkin in half, scoop out the seeds, and cut into thin slices with a mandolin (or large, very sharp knife). Add to a bowl and lightly salt. Drizzle with 2 tablespoons vinegar and allow to sit for at least 15 minutes (but preferably an hour or more). 

2 In the meantime, toast the pumpkin seeds in a frying pan with ½ teaspoon oil until they begin to jump. Remove and lightly season with salt. Pick the thyme leaves from the stem and chop. Mix the remaining vinegar with 1 teaspoon lingonberry preserves; season with salt and pepper to taste. Add the pumpkin seeds, thyme, and rest of the canola oil to create a marinade; season to taste. 

3 Lightly salt the mâche lettuce and mix with 2 tablespoons marinade. Generously divide the pumpkin among four plates; sprinkle with pepper and the rest of the marinade. Divide the mâche lettuce, toasted pumpkin seeds, and sliced speck evenly among the plates. Garnish with the remaining lingonberry preserves and serve.

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Cabbage Flatbread with Endive Salad

Serves 4 • Prep: 40 minutes + 15 minutes baking time 

For the dough:

23⁄4 cups all-purpose flour plus extra for rolling

1 cup rye flour

1 teaspoon salt

11 tablespoons clarified butter

For the toppings:

9oz (250g) pointed cabbage (or other white cabbage variety)

2 tablespoons clarified butter

½ teaspoon caraway seeds

3 cups sour cream

freshly ground salt and pepper

2–3 tablespoons hazelnuts, coarsely chopped

3½oz (100g) Bündnerfleisch (or other cured beef, such as bresaola)

For the salad:

4 tablespoons peanut or canola oil

1 tablespoon white wine vinegar

1 teaspoon quince jelly

1 teaspoon spicy mustard

pinch of sugar

½ head endive (or another winter salad variety)

freshly ground salt and pepper

How to make

1 To create the dough, add the flours and salt to a bowl. Bring 2⁄3 cup water and the clarified butter to a boil, pour over the flour mixture, and knead into a smooth dough. (Careful, the dough is hot! Try starting with a wooden spoon until the dough has cooled, then continue kneading with your hands.) 

2 To prepare the toppings, remove any wilted leaves from the outside of the cabbage and slice the rest thinly. Melt the clarified butter in a frying pan and sauté the cabbage with the caraway seeds for about three minutes. Remove from heat and allow to cool slightly. Add the sour cream and season to taste with salt and pepper. 

3 For the salad, whisk all ingredients except the endive with1 tablespoon water to create a vinaigrette. Season to taste with salt and pepper. Wash and dry the endive. 

4 Preheat the oven to 460°F (240°C) or 430°F (220°C) (convection oven) and line two baking sheets with parchment paper. Divide the dough into four balls and, on a lightly floured surface, roll out each one as thin as possible into an oval (about 9¾ x 6in (25 x 15cm)). 

5 Place two flatbreads on each baking sheet and spread a quarter of the cabbage mixture on each. Place the sheets in the middle oven rack one at a time and bake for about 8 minutes, or until crispy and browned. Sprinkle a quarter of the hazelnuts on each flatbread with 2 minutes to go. 6 Allow the flatbreads to cool and cut into pieces (or slices). Add the Bündnerfleisch by lightly covering each flatbread directly before serving. 

Variations: For a vegetarian flatbread, simply leave out the Bündnerfleisch. For a Swiss bacon flatbread, prepare the dough with lard and mix the sour cream with a finely diced onion (leave out the cabbage). Cover the flatbreads with very thin slices of bacon before baking.

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Alpine Pickles Easy Recipe

The selection of vegetables in this recipe is only a suggestion; the pickling brine works well with all firmer vegetables, such as peppers, artichoke hearts, broccoli, and mushrooms. You can even use it to preserve peeled garlic cloves (leave out the sliced garlic in that case). The amount of chili peppers called for makes relatively spicy pickles; for a milder result, simply use fewer.

Makes 4 jars (17fl oz each) • Shelf life: About a year

Prep: 30 minutes + 15 days pickling time

How to make Pickles

1 In a large pot, bring 2 quarts (2 l) water and salt to a boil and let cool. In the meantime, cut the squash in half, scoop out the seeds, and cut into slices. Break the cauliflower into small florets. Peel the root vegetables and the onion (keep the root base); cut in half and slice into wedges. Slice the celery into ½in pieces. Cut the chili peppers lengthwise and remove the seeds. Add the vegetables to the salted water and let stand for 1 day. 

2 Peel and slice the garlic cloves and horseradish for the brine. Toast the mustard and caraway seeds in a large dry skillet until they become aromatic. Add the garlic, horseradish, sugar, and turmeric. Stir once and deglaze with the white wine vinegar. Add 3 cups water, savory, and bay leaves.

3 Strain the vegetables and boil them until they are al dente, approximately 6 minutes. Using a slotted spoon, remove the vegetables from the brine and pack them tightly into sterilized canning jars. Bring the brine back up to a boil and fill the jars; cover immediately. Let stand for at least 14 days. 

Tip: If you enjoy pickled chili peppers, try making some yourself: Bring brine to a boil and pour over whole chili peppers in a pot. Using a smaller lid, and weights if needed, press down the peppers and allow to cool overnight. Put the chilies in a separate bowl and bring the brine back up to a boil. Pour over chilies and allow to cool once more. Fill sterilized jars with chilies, bring the brine back up to a boil, and pour over the chilies. Close the jars immediately.

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Alpine Hot Dog: Bosna with Onion Mustard

Serves 4 • Prep: 15 minutes

For the onion mustard:

2–3 white onions, peeled and finely diced

3 tablespoons canola oil 

salt

1–2 tablespoons herb vinegar

1⁄3 cup spicy mustard

2 tablespoons German sweet mustard

For the hot dog:

1 bunch parsley, removed from stalks and chopped coarsely

2 baby gherkin pickles or cornichons, diced

1 tablespoon vegetable oil

4 bratwursts (5½oz (150g) total weight)

4 hot dog buns

curry powder

crushed red pepper flakes (to taste)

1½in piece of fresh horseradish

pickled chilies or Alpine pickles for serving

Directions

1 For the onion mustard: Heat the canola oil in a pan and add the onions and a bit of salt; allow to sweat, covered, for 5 minutes. Deglaze the pan with the herb vinegar, remove from heat, and allow

to cool. Mix with the spicy and German sweet mustards.

2 Heat the oil in a grill pan and cook the bratwursts for 6–8 minutes (or use a grill). Slice the buns in half lengthwise and toast them under the broiler or on the grill; spread with onion mustard. Place the bratwurst on the lower half of the roll and sprinkle with the curry powder, red pepper flakes (to taste), parsley, and diced baby gherkins.

3 Peel the horseradish and grate it over the hot bratwurst. Cover with the other half of the bun. Wrap each Alpine hot dog halfway with a paper napkin and serve hot with pickled chili peppers or Alpine pickles.

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CARAMELIZED LEEKS OVER NOODLES

You don't have to be vegetarian to enjoy the rich flavour of caramelized leeks. This quick and simple dish is amazingly full of flavour and only takes 10 minutes of prep time and 30 minutes of cook time for a total of 40 minutes of your time.

Ingredients for CARAMELIZED LEEKS OVER NOODLES:

2 medium leeks 

1/2 Tbsp olive oil 

1 Tbsp soya margarine 

1/2 Tbsp dark brown soft sugar 

5 ounces (150 g) noodles 

2 heaping Tbsp chopped fresh parsley 

1 tsp extra-virgin olive oil 

How to prepare CARAMELIZED LEEKS OVER NOODLES: 

 Salt and black pepper to taste. 

 Split the leeks lengthways and wash each layer thoroughly. 

 Slice across into thin strips, including the green part. 

 Heat the olive oil and margarine together over a gentle heat. When the margarine has melted, add the leeks and toss well. 

 Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften. 

 Sprinkle over the sugar. After a couple more minutes, mix well. 

 Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. 

 Add small amounts of hot water if required to stop sticking. 

 While the leeks are cooking, cook and drain the noodles. 

 When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. 

 Toss well and serve.

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BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE

A meal that you can enjoy once a week, I usually have my beef meal on the weekend, although there are many ingredients, prep time will take 15 minutes and cook time is about 50 minutes for a total of 1 hour and 5 minutes, not a difficult recipe.

Ingredients BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE: 

1 (3 to 4-pound) organic beef tenderloin, center cut
1 (10-ounce) package frozen chopped spinach, thawed
8 ounces goat cheese, room temperature
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 (12-ounce) jar roasted red peppers, drained
Salt and freshly ground pepper
1 bunch fresh basil leaves
2 tablespoons olive oil
2 shallots, minced
1/2 cup port wine
1 cup beef stock
1 tablespoon cornstarch dissolved in 1/4 cup beef stock
1/3 cup tomato paste
1 teaspoon fresh rosemary
1/4 cup more beef stock
2 tablespoons butter, cold, cut into pieces

How to prepare BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE: 

 Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef.
 Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness.
 Place the spinach in a colander and squeeze out as much of the moisture as possible.
 Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.
 To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper.  Place the red peppers on top of the beef leaving a 1-inch border.
 Place the fresh basil leaves on top of the red peppers.
 Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef.
 Roll the beef around the cheese end in a tight cylinder.
 Continue rolling jelly roll fashion.
 Use butcher string or bamboo skewers to secure beef roll.
 Refrigerate for at least one hour or until ready to serve.
 Preheat the oven to 375 degrees F.
 Heat 2 tablespoons olive oil in a large roasting pan over medium high heat.
 Add the beef tenderloin roll to the pan and quickly brown on all sides.
 Place the tenderloin on a rack in a roasting pan.
 Roast for 30 to 40 minutes.
 Use a meat thermometer to determine doneness.
 Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft.
 Add the port wine to the pan and cook until the liquid is reduced by half.
 Add 1 cup beef stock and bring to a boil.
 Add the dissolved cornstarch and stir until thickened.
 Add the tomato paste and fresh rosemary.
 Season with salt and pepper.
 Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
 Remove the rack from the roasting pan.
 Place the roasting pan over medium high heat.
 Add 1/4 cup of beef stock to the roasting pan to deglaze.
 Stir to loosen the brown bits from the bottom of the pan.
 Add the port wine sauce to the roasting pan.
 Simmer for 2 minutes. Reduce the heat.
 Stir in the cold butter until just combined.
 Cut the stuffed beef tenderloin into 1-inch slices.
 Pour the port wine sauce onto a dinner plate.
 Place a slice of beef tenderloin on top of the sauce.
 Garnish with fresh basil leaves.

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Paneer bhurji recipe

Paneer bhurji is a popular dish loved by every Indian. Its a very easy recipe. It can be cook quickly. Paneer bhurji tastes good with Roti or parantha. 

INGREDIENTS for Paneer bhurji recipe :

Paneer 200 gm, crumbled 

Capsicum 2 medium size, finely chopped

Onion 1 medium size, finely chopped

Tomato 1 medium size, finely chopped

Cumin seeds 1 tea spoon

Turmeric powder 1/2 tea spoon

Red chili powder 1/2 tea spoon

Coriander powder 1 tea spoon

Garam masala powder 1/2 tea spoon

Green chili 2 , finely chopped

Cooking oil 2 tbsp

HOW TO COOK PANEER BHURJI:

Heat oil in a pan.

Cracker cumin seeds in hot oil.

Add green chili and chopped onion in pan and turn the onion colour golden.

Now add capsicum and sauce it for a while. Now add chopped tomatoes and cook for 2-3 minutes.

Now add turmeric powder, red chili powder, coriander powder and garam masala to the pan. Mix spices well and apply a lid on pan . Now cook for 5-6 minutes till masala gets cooked.

Now add crumbled paneer and salt as per taste mix well. Cook for 5-6 minutes. Its ready now.

Garnish with green coriander leaves and serve with roti or pratha.

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QUICK BESAN DHOKLA RECIPE

QUICK BESAN DHOKLA RECIPE

This is a very tasty and yummy recipe. It does not take much time to prepare this. This is spongy and can be taken at tea time or as a snacks anytime . Generally we use to prepare the mixture for dhokla and it took 4-6 hrs for its fermentation but here we are using Eno Salt which causes to ferment the mixture instantly.

INGREDIENTS FOR QUICK BESAN AND RAVA MIX DHOKLA:

FOR BATTER OR MIXTURE: 

1 Cup Gram Flour or Besan

2 tbsp Semolina (Optional )

1 tsp Ginger Paste

1/2 tsp Red Chili Powder

1/2 tsp Turmeric Powder

1 tsp Eno Salt

1 tsp Salt (for taste )

FOR TADKA AND GARNISHING:

1 tbsp Lemon Juice 

1 tbsp Rie/ Mustard Seeds

1 tbsp Sugar

1/4 tsp Salt

4-5 Green Chili 

1 tbsp Chopped Coriander Leaves (for garnishing) 

HOW TO COOK QUICK BESAN AND RAVA MIX DHOKLA:

Take gram flour in a bowl and add semolina to it. Now keep it a side for 20 minutes.

After 20 minutes, take the mixture and add ginger paste , red chili powder, turmeric powder and salt as per taste.

Now add Eno Salt to it and mix well. 

Quickly pick a bowl and apply some cooking oil to its base and transfer mixture to it. 

Pre heat some water in a steamer and now transfer bowl of mixture to steamer and cook for 20 minutes.

Get a fork and insert into dhokla , if fork comes out clean this means dhokla has been cooked well.

When dhokla gets cool ,take it in a plate and and cut them into pieces. 

Now prepare tadka. Take a tadka pan and heat some oil into it. Cracker mustard seeds and green chili into oil.

Mix lemon juice ,salt and sugar together and add into tadka pan.

Now pour this tadka on each and every piece of dhokla. 

Garnish with coriander leaves and serve.

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Chowmein Recipe

Chowmein Recipe

Chowmein is a dish in which we cook noodles seperately and then topping them with different vegetables and ingredients in different styles. The indian way is being described here.it is very much liked by children.

Ingredients For Chowmein:

200 gm Noodles 

150 gm Cabbage 

2 Onions , small size

2 Capsicum , small size

1 tea spoon Azenomoto 

1tbsp Soya Sauce 

1 tbsp White Vinegar 

Salt (as per taste)

3-4 tbsp Refined oil 

How To Cook Chowmein:

Boil 10 cup of water in a large pan and let the water bubble. 

Add 1 tbsp oil in boiling water so that noodles does not stick to each other. 

Drop noodles in boiling water for 5-8 minutes so that noodles get half cooked.

Drain the noodles and wash under running water. 

Spread noodles on a flat surface.

Now cut thin and large slices of onions,capsicum and cabbage. If available you can add thin slices of carrot and spring onions as well. This gives nice colour in chowmein.

Now heat a pan and add 3-4tbsp oil into it. Add onion,capsicum and cabbage one by one into pan and toss them slightly. 

We need not to cook vegetables much.Just toss them a little bit. 

Now add noodles,soya sauce, vinegar,azenomoto and salt to pan. Mix everything very well. We need not to add much salt as soya sauce itself contains some salty texture.

If required add 1tbsp water to pan so that noodles does not stick to the surface of pan.

Cook for 5-6 minutes on medium flame .Your chowmein is ready.

Serve hot with chili sauce and tomato sauce.

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Poha recipe

Poha recipe 

Poha is a very popular recipe for breakfast. It take very less time to cook . It is very good for health as it takes low oil to cook.

INGREDIENTS FOR POHA:

Poha or Chiwda 200 gm.

Peanuts 1/2 cup (Roasted )

Potato 1

Green Chili 2

Mustard Seeds 1 tea spoon

Onion 1 (For Granish )

Turmeric 1/2 tea spoon

Red chili powder 

Salt (as per taste)

Oil 2 tbsp

HOW TO COOK POHA:

Take poha in bowl ,wash it and straing water quickly Now leave it for 10 minutes.

Peel potatoes ,cut into thin slices and wash them.

Finely chop green chilies . 

Take a pan and heat oil into it.

Crack mustard seeds int hot oil . Add green chilies into pan.

Now add potatoes into pan and roast it.

Add turmeric powder, red chili powder to potatoes and mix well.

Now add poha to the potatoes and mix well. When poha completely mixed with potatoes. Put a lid on pan and leave for 2 minutes on slow flame. 

Now add peanuts to poha, mix wel and serve in a bowl or plate. Garnish with finely chopped onion. 

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Besan ka cheela recipe

Besan ka cheela recipe

Besan ka cheela is a very delicious and famous recipe for breakfast. It becomes very tasty when roasted with oil. Cheela can be cooked with different vegetables but using capsicum in cheela changes its taste completely. Just try it once.

Ingredients For Besan Capsicum Cheela:

1 Cup Besan/gram flour

1 Cup Rava/Semolina 

1/2 Cup Curd 

1 Green chili , finely chopped

1/4 tea spoon Red chili powder (for colour)

1/2 tea spoon Turmeric powder 

Salt as per taste

Asafoetida/heeng a pinch

HOW To Cook Besan Capsicum Cheela:

Take a bowl and add gram flour, semolina,curd,red chili powder,turmeric powder,green chili, asafoetida , finely chopped capsicum and salt to it.

Mix all the ingredients very well and add some water to make thick batter. Leave the batter aside for 10 minutes.

Now heat a pan on high flame and then drop 1 tbsp oil on pan .

Now put the flame medium and pour 1 or 1-1/2 spoon batter and spread it evenly on the pan. For fisrt cheela add more oil on pan(2 tbsp) because there is a possibility of cheela to getting stuck on the pan. Now pour few drops of oil at the corners of the cheela, and spread the tea spoon of oil over the cheela evenly. 

Cook the cheela till upper layer changes its color and bottom layer becomes golden brown.

Now flip the cheela with the help of spatula and cook back side as well golden brown.

Prepare all the cheela in same way and serve with green chutney.

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Stuffed mirchi pakoda recipe

Stuffed mirchi pakoda is a very delicious and spicy recipe for mirchi lovers. This is mostly enjoyed in winters and rainy season. Its very easy and simple to cook it.

INGREDIENTS FOR STUFFED MIRCHI PAKODA:

1/2 Kg . Larger Green Chili 

1/2 Kg. Besan (for batter)

1/2 tea spoon Red Chili Powder

1-2 Spoon Semolina(To make pakoda crispy)

1 tea spoon Turmeric Powder

Salt as per taste

Oil for (deep fry) 

INGREDIENTS FOR FILLING :

6-7 Medium Size Potatoes

Salt as per taste

1/2 tea spoon dry mango powder

Asafoetida/heeng a pinch

1/2 tea spoon Red Chili Powder

HOW TO COOK STUFFED MIRCHI PAKODA:

Take a big bowl and add besan, red chili powder ,turmeric powder,semolina , salt and some water to it. Prepare a thick batter by mixing all these ingredients well. 

Boil potatoes and mash them on a plate. Mix salt, mango powder, heeng, red chili powder to potatoes well. 

Boil chilies till the color of chilies gets changed. Now cut a mark by knife vertically to all chilies. 

Now fill stuffing of boiled potatoes to each chili. 

Pour chilies into batter now and deep fry in hot cooking oil till they become golden brown.

Serve hot with green or red chutney. 

Note: Few people do not boil the chilies. They fill the stuffing without boiling chilies. You can try it by both the way.

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Veg Momos Recipe

Veg momos is a street food which is loved by most of the person. This a zero oil recipe and prepared with steam only. This is very delicious and nutritious snacks as consumes zero oil. So why not to try them at home .

INGREDIENTS FOR VEG MOMOS DOUGH:

For 7-8 Piece of momos-

1 Cup / 100gm maida(refined flour)

1/3 Cup Water

1 Tbsp Cooking oil

Salt( As per taste) 

INGREDIENTS FOR FILLING :

1 Cup /100gm cabbage (grated)

1/2 Cup Capsicum (grated)

1/2 Cup Carrot (grated)

1 Tbsp Oil( To fry filling)

1/2 Tbsp White Vinegar 

1/2 Tbsp Soya Sauce

1/2 Tbsp Salt

1 Tbsp Garlic Paste

1/2 Tbsp Black pepper powder

INGREDIENTS FOR RED CHUTNEY

2 Small Tomatoes

4-5 Red Chilies or Kashmiri Chilies

1/2 inch Ginger

1/4 Tbsp White Vinegar

1/4 Tbsp Soya Sauce

1/2 Tbsp Salt

1 Tbsp Oil 

HOW TO COOK VEG MOMOS:

1. Take refined flour in a bowl and add all ingredients of dough then add water slowly to knead stiff dough. Leave dough aside for 20 min.

2.In a pan heat 1 tbsp oil and add garlic paste to it. fry garlic paste till it becomes a little brown. Add Cabbage to it and fry for a minute. Now add Capsicum and carrot one by one and fry them for 1 min.

3.Now add salt, vinegar and soya sauce to it and fry for 1 min.

4.Turn off heat ,add black pepper and mix well. Now filling is ready.

5. Divide the dough in 8 equal pieces and prepare thin discs. Fill 1 tbsp filling to each disc and bring sides together to center, pinching firmly together to form a dumpling.

6. Steam all prepared momos for 10-12 min in a steamer. Serve hot with chutney

HOW TO PREPRAE CHUTNEY:

1. In a mixer prepare paste of tomatoes ,chilies and ginger.

2.Take a pan and heat 1 tbsp oil to it. Now add tomatoes ,chillest and ginger paste to it. Fry on high flame till oil separates . 

3.Now add salt , vinegar and soya sauce. Take out in a bowl , cool down and serve with hot momos.

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Sarso Ka Saag Recipe

Sarso ka saag and makki ki roti is the great combination to taste in winters. So lets try today sarso ka saag.

INGREDIENTS FOR SARSO KA SAAG:

1/2 Kg. Green mustard/sarso leaves
250 gm. Tomatoes
2-3 Green chillies
1 inch Ginger
5-6 Cloves of garlic
2 Tablespoon Oil
1-2 Pinch Heeng(asafoetida)
1/2 Tablespoon cumin seeds
1/4 Tablespoon Turmeric powder
1 Tablespoon corn flour
1/4 Tablespoon Red chilly powder
Salt (as per taste)
1 Tablespoon Butter/Ghee (for garnishing)

METHOD - HOW TO COOK SARSO KA SAAG:

Clean mustard leaves and pressure cook with 1 glass water for a single whistle. When pressure escapes from cooker,separate water and make a paste of mustard leaves in mixer grinder. Don't make a fine paste.

Now make a fine paste of tomatoes, green chillies, ginger and garlic.
Roast corn flour into a pan and take it out in a bowl.
Take a pan or wok and heat oil into it. Now cracker cumin seeds into oil. Now add hing into wok.Now add tomatoes, green chilies, ginger and garlic paste into wok followed by Turmeric and red chili powder and fry till oil separates.
Now add mustard leaves paste,roasted corn flour and salt as per taste into wok . Cook for 5-6 minutes on low flame.

Sarso ka saag is ready . Take it out in a bowl and put butter on top to serve.

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PARWAL MASALA FRY RECIPE

PARWAL MASALA FRY RECIPE

This one is my mom's recipe and I love to eat this most.Parwal is commonly eaten by North Indian people.You can prepare it Just give a try to it,you will surely love to eat it.

INGREDIENTS FOR PARWAL MASALA FRY

1/2 Kg Small Size Parwal

2 Medium Size Onion

2 tbsp Coriander Powder

1/2 tbsp Turmeric Powder

1/2 tea spoon Red Chilli Powder

Oil (for cooking)

Salt(As per taste)

METHOD TO COOK PARWAL MASALA FRY

Cut parwal into two pieces vertically only.

Heat 2-3 tbsp oil in a pan.Add finely chopped onions to the hot oil.Fry onions for one minute only.

Now mix parwal to the onions into pan. Put the lid to the pan and cook for 3-4 minutes.

Now open the lid and add coriander powder,turmeric powder,red chilli powder,salt as per taste.

Cook on slow flame till masala gets cooked and parwal becomes a bit red color fried.Serve in a plate. 

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