Veggie Hash Browns Recipe

 Veggie Hash Browns Recipe
                                                      Veggie Hash Browns Recipe

Veggie Hash Browns Recipe Content:-
             2 medium size red potatoes
1 small zucchini cut in cubes approx. 1 cup cubes zucchini
½ cup mushrooms sliced
1 small red bell pepper cubed approx. 1 cup cubes bell pepper
2-1/2 tablespoons of oil
1-1/2 teaspoon of salt adjust to taste
1/8 teaspoon black pepper
1 tablespoon ginger juice
¼ cup chopped cilantro (hara dhania)
1 minced green chili
Approx. 2 tablespoons lemon juice
¼ cup cheddar cheese shredded
1 medium size tomato sliced for garnishing

Veggie Hash Browns Recipe,  Method:-
                Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.
Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.
Serving the Veggie Hash Browns

Transfer the potatoes on the serving plate sprinkle salt to taste, 1 teaspoon of ginger juice garnish with half the cilantro, green chili and drizzle some lemon juice.
Top the potatoes with stir-fry veggies, and garnish the veggies drizzling ginger juice, cilantro, green chili and lemon juice.
Last top it with cheese and put the plate in microwave for a minute to melt the cheese. Cheese is optional.
Serve hot.

Veggie Hash Brown makes a good one dish meal serve with soup and slice bread.
Vegie Hash Browns makes a great dish for Vegan, without Cheese

Date & Nut Ladoo Recipe

Date & Nut Ladoo Recipe
                                                Date & Nut Ladoo Recipe

Date & Nut Ladoo Recipe CONTENT:-
 1 cup dates pitted and chopped (khajoor)
1-1/2 cups mixed nuts roasted and roughly chopped, I am using almonds, pistachios, cashews, and pecans
2 tablespoons coco powder
1/2 teaspoon instant coffee
Pinch of salt
1/4 teaspoon oil to oil your palms

Date & Nut Ladoo Recipe Method:-
                 Soften the chopped dates in microwave for 30 seconds.
Blend the dates in the food processor until they become to the paste, this should take about 10 seconds, add coffee, coco, and salt blend it again until all the ingredients nicely incorporated about 10 seconds. Add the nuts to the food processor and blend it for about 15 seconds. Nuts should be still chunky.
Remove from food processor, oil your palm and knead the mix into dough, and divide them into 18 equal parts and roll them into ladoos.
Dates and nuts ladoos can be stored in air tight container for a month or more.
Notes: if you do not have roasted nuts dry roast them individually for about 3 minutes on medium heat and use your choice of nuts.

You will also like to see Date and Raisin Chutney

Coconut Ladoo Recipe

Coconut Ladoo Recipe

                                                    Coconut Ladoo Recipe

Coconut Ladoo Recipe CONTENT:-
 1-1/4 cup coconut freshly grated or frozen, available in Indian grocery stores
3 cups milk
1/2 cup sugar
1/4 teaspoon cardamom powder  

Coconut Ladoo Recipe Method:-
                Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
Spread the coconut mix on the plate and let it cool of to the room temperature.
To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer.
Ladoos are ready to be served; you can refrigerate them for about two weeks.

Chocolate Almond Candy Recipe

Chocolate Almond Candy Recipe
                                            Chocolate Almond Candy Recipe

Chocolate Almond Candy Recipe CONTENT:- 
1 cup almonds coarsely ground
1-1/4 cup baking chocolate semi-sweet, chopped in small pieces
3 tablespoons condense milk sweetened

Chocolate Almond Candy Recipe Method:-
               Grease a 12 inch flat plate or wax paper and set aside.
I am using microwave to melt the chocolate this is easy and quick way to melt, but be careful and, don’t over cook the chocolate. Make sure every utensil you are using to melt the chocolate is dry. If any water comes in contact with the chocolate, it will become grainy and unusable
Use microwaveable bowl that doesn’t retain too much heat.
Microwave chocolate at 30 seconds interval, three times and mix it every time with spoon. If you are able to mix most of the chocolate smoothly, don’t heat any more, keep mixing till all the chocolate melts.
In a bowl add almonds, condense milk and 1 tablespoons of melted chocolate.
Grease your palms and make the mix into dough. Divide it into 16 equal parts or your preferred size. Roll them into balls.
Dip one almond ball into the chocolate, pick using a fork making sure it is coated all around, tip it lightly to drip the extra chocolate and put it over a greased plate. Repeat the same process with remaining balls.
Set aside it takes 7-8 hours before chocolate is completely dry.

Achari paneer Recipe

Achari paneer Recipe
                                                         Achari paneer Recipe

Achari paneer Recipe CONTENT:-
14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
1 teaspoon salt
1/8 teaspoon turmeric (haldi)
1/4 cup yogurt (dahi)
2 tablespoons olive oil
4 whole red chilies Sabut lal mirch)
Pinch of asafetida (hing)
1/4 teaspoon nigella (onion seeds or kalonji)
1 teaspoons coriander seeds (dhania)
1/4 teaspoon fenugreek seeds (mathi)
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds (saunf)
1 ½ cup baby spinach leaves (palak)

Achari paneer Recipe METHOD:-
                     Mix paneer, yogurt, turmeric and salt. Set aside.
In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
Crush the roasted seeds using a mortar or rolling pin.  Set aside.
Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
Add all the dry spices and mix well.
Serve warm achari paneer over a bed of spinach leaves.

Achari paneer can be made in advance and refrigerated up to a week.   However, it tastes best when served warm.

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