Date Milkshake

Date Milkshake
Date Milkshake

INGREDIENTS

Date palm - 250 grams
Milk - 200 milliliters
Ice - 130 grams
Sugar - 50 grams
Milk cream - 120 grams
Milk - 300 milliliters

PREPARATION

1. In a mixing bowl, add 250 grams date palm, 200 milliliters milk and soak for 3 - 4 hours.
2. In a blender add, soaked date palm, 130 grams ice, 50 grams sugar, 120 grams milk cream, 300 milliliters milk and blend it until smooth.
3. Pour the mixture into the glass.
4. Serve.

Cinnamon Roll Protein Shake

Cinnamon Roll Protein Shake
Cinnamon Roll Protein Shake

INGREDIENTS

Ice - 130 grams
Almond milk - 250 milliliters
Vanilla greek yogurt - 90 grams
Cinnamon - 1 teaspoon
Banana - 65 grams
Vanilla protein powder - 2 tablespoons

PREPARATION

1. In a blender, add 130 grams ice, 250 milliliters almond milk, 90 grams vanilla greek yogurt, 1 teaspoon cinnamon, 65 grams banana, 2 tablespoons vanilla protein powder and blend it until smooth.
2. Pour the mixture into the glass.
3. Garnish with cinnamon powder.
4. Serve.

Banana Oatmeal Smoothie

Banana Oatmeal Smoothie
Banana Oatmeal Smoothie

INGREDIENTS

Oats - 50 grams
Banana - 200 grams
Honey - 1 1/2 tablespoons
Peanut butter - 2 tablespoons
Chia seeds - 1 tablespoon
Almond milk - 300 milliliters

PREPARATION

1. In a blender, add 50 grams oats, 200 grams banana, 1 1/2 tablespoons honey, 2 tablespoons peanut butter, 1 tablespoon chia seeds, 300 milliliters almond milk and blend until smooth.
2. Pour the mixture into the glass.
3. Garnish with banana slice.
4. Serve.

Badami Dahi Vade

Badami Dahi Vade
Badami Dahi Vade

INGREDIENTS

White lentils - 250 grams
Water - 800 milliliters
Cashew powder - 2 tablespoons
Almonds powder - 100 grams
Cumin - 1 teaspoon
Black salt - 1 teaspoon
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Asafoetida - 1/4 teaspoon
Oil - for frying
Water
Coriander leaves - 40 grams
Mint leaves - 30 grams
Green chili - 2 tablespoons
Onions - 150 grams
Ginger - 30 grams
Black salt - 1 1/2 teaspoons
Lemon juice - 1 tablespoon
Tamarind pulp - 300 milliliters
Black salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Ginger powder - 1 teaspoon
Jaggery - 50 grams
Curd
Prepared tamarind chutney
Prepared green chutney
Chaat masala
Almonds

PREPARATION

1. In a bowl, add 250 grams white lentils, 800 milliliters water and soak for overnight.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this mixture into a mixing bowl, add 2 tablespoons cashew powder, 100 grams almonds powder, 1 teaspoon cumin, 1 teaspoon black salt, 1 tablespoon green chili, 1 tablespoon ginger, 1/4 teaspoon asafoetida and mix it well.
4. Heat sufficient oil in a heavy skillet and add a teaspoon of prepared mixture into the hot oil and deep fry these until it turns golden brown and crispy.
5. Transfer this into a bowl filled with water.
6. Soak for 15 - 20 minutes.
7. In a blender, add 40 grams coriander leaves, 30 grams mint leaves, 2 tablespoons green chili, 150 grams onions, 30 grams ginger, 1 1/2 teaspoons black salt, 1 tablespoon lemon juice and blend it into a smooth puree. Keep aside.
8. Take a deep pan, add 300 milliliters tamarind pulp, 1 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon ginger powder and mix it well.
9. Bring it to a boil.
10. Add 50 grams jaggery and stir continuously until the jaggery is melted.
11. Bring it to a boil.
12. Remove it from heat and allow it to cool.
13. Take the prepared vade and top with curd, prepared tamarind chutney and prepared green chutney.
14. Sprinkle chaat masala on it.
15. Garnish with almonds.
16. Serve.

Achari Paneer Frankie

Achari Paneer Frankie
Achari Paneer Frankie

INGREDIENTS

Coriander seeds - 2 teaspoons
Black sesame seeds - 2 teaspoons
Fennel seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Fenugreek seeds - 2 teaspoons
Dry red chili - 6
Turmeric - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
All purpose flour - 135 grams
Wheat flour - 130 grams
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Water - 190 milliliters
Yogurt - 240 grams
Ginger garlic paste - 1 tablespoon
Blended masala - 2 tablespoons
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Paneer - 380 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Green chili - 1 teaspoon
Onions - 100 grams
Bell pepper - 60 grams
Coriander - 1 tablespoon
Marinated paste - 80 grams
Salt - 1/4 teaspoon
Lemon juice - 1 tablespoon
Oil - for brushing
Ketchup - to taste

PREPARATION

1. Take a pan, add 2 teaspoons coriander seeds, 2 teaspoons black sesame seeds, 2 teaspoons fennel seeds, 2 teaspoons mustard seeds, 2 teaspoons fenugreek seeds, 6 dry red chili and dry roast for 1 - 2 minutes.
2. Add 1/4 teaspoon turmeric, 1/4 teaspoon salt, 1/4 teaspoon asafoetida and roast until it turns golden brown in color.
3. Remove it from heat and transfer this into a blender.
4. Blend it into a fine powder.
5. In a mixing bowl, add 135 grams all purpose flour, 130 grams wheat flour, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.
6. Then, add 190 milliliters water and knead it into a smooth soft dough.
7. Rest the dough for 20 minutes.
8. In a mixing bowl, add 240 grams yogurt, 1 tablespoon ginger garlic paste, 2 tablespoons blended masala, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.
9. Now, add 380 grams paneer and mix it well.
10. Marinate for 10 minutes.
11. Heat 45 milliliters oil in a pan, add the marinated paneer in it and cook until it turns golden brown in color from all sides.
12. Remove it from heat and drain it on an absorbent paper.
13. Heat 2 tablespoons oil in a pan, add 1 teaspoon green chili and stir well.
14. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
15. Now, add 60 grams bell pepper and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 tablespoon coriander and mix it well.
18. Then, add 80 grams marinate paste, 1/4 teaspoon salt and mix it again.
19. Now, add the cooked paneer in it and mix it well.
20. Cook for 3 - 5 minutes on medium heat.
21. Add 1 tablespoon lemon juice and mix it well.
22. Remove it from heat and keep aside.
23. Take a ball from dough and flatten it with the help of rolling pin.
24. Place it on a hot tawa.
25. Cook on moderate heat for 2 - 3 minutes.
26. Flip it gently. Brush it with oil.
27. Cook till it turns golden brown from both sides.
28. Remove it from heat and place it on a board.
29. Spread some ketchup on it.
30. Place the prepared paneer mixture on it.
31. Roll it tightly and cover it with aluminium foil.
32. Serve hot.

Honey Chilli Paneer

Honey Chilli Paneer
Honey Chilli Paneer

INGREDIENTS

Corn flour - 60 grams
All purpose flour - 65 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 200 milliliters
Paneer - 350 grams
Oil - for shallow frying
Oil - 2 tablespoons
Garlic - 1 tablespoon
Green chili - 2 teaspoons
Onions - 50 grams
Bell pepper - 80 grams
Soy sauce - 1 tablespoon
Ketchup - 2 tablespoons
Sweet chili sauce - 1 tablespoon
Honey - 2 tablespoons
Vinegar - 1 teaspoon
Water - 120 milliliters
Salt - 1/2 teaspoon
Black pepper powder - 1/2 teaspoon
Corn flour - 1 tablespoon
Water - 2 tablespoons
Spring onions - 1 tablespoon
White sesame seeds - for garnishing

PREPARATION

1. In a bowl, add 60 grams corn flour, 65 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 200 milliliters water and mix it well to make a thick batter.
2. Take 350 grams paneer and cut it into cubes.
3. Take a paneer cube and dip it in the prepared mixture.
4. Heat some oil in a pan and shallow fry these until it turns golden brown in color from all sides.
5. Remove it form heat and drain it on an absorbent paper. Keep aside.
6. Heat 2 tablespoons oil in a skillet, add 1 tablespoon garlic, 2 teaspoons green chili and stir for 1 - 2 minutes.
7. Then, add 50 grams onions, 80 grams bell pepper and fry till translucent or until it turns golden brown in color.
8. Add 1 tablespoon soy sauce, 2 tablespoons ketchup, 1 tablespoon sweet chili sauce, 2 tablespoons honey, 1 teaspoon vinegar and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Now, add 120 milliliters water and mix it well.
11. Bring it to a boil.
12. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper powder and mix it well.
13. Then, add the fried paneer in it and mix it well.
14. In a bowl, add 1 tablespoon corn flour, 2 tablespoons water and mix it well.
15. Add this mixture into the skillet and mix it well.
16. Bring it to a boil.
17. Now, add 1 tablespoon spring onions and mix it well.
18. Cook for 3 - 5 minutes on medium heat.
19. Garnish with spring onions and white sesame seeds.
20. Serve hot.

Egg Manchurian

Egg Manchurian
Egg Manchurian

INGREDIENTS

Eggs - 6
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Corn flour - 70 grams
All purpose flour - 80 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Water - 200 milliliters
Oil - for frying
Oil - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Spring onions - 60 grams
Bell pepper - 120 grams
Red chili sauce - 2 tablespoons
Tomato sauce - 2 tablespoons
Soy sauce - 1 tablespoon
Vinegar - 1 teaspoon
Water - 120 milliliters
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Corn flour - 1 tablespoon
Water - 2 tablespoons
Spring onions - 2 tablespoons

PREPARATION

1. In a mixing bowl, add 6 eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
2. Transfer this mixture into a steamer dish.
3. Place this into a steamer and cover it with aluminium foil.
4. Then cover it with lid and steam for about 20 minutes.
5. Remove it from the steamer and allow it to cool.
6. Cut it into pieces.
7. In a bowl, add 70 grams corn flour, 80 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon red chili, 200 milliliters water and mix it well to make a batter.
8. Dip the prepared egg cubes in it and coat it completely.
9. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
10. Drain it on an absorbent paper and keep aside.
11. Heat 2 tablespoons oil in a skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir until it turns golden brown in color.
12. Then, add 60 grams spring onions and fry till translucent.
13. Now, add 120 grams bell pepper and mix it well.
14. Saute the veggies for 5 - 7 minutes on medium heat.
15. Add 2 tablespoons red chili sauce, 2 tablespoons tomato sauce, 1 tablespoon soy sauce, 1 teaspoon vinegar and mix it well.
16. Add 120 milliliters water and mix it again.
17. Bring it to a boil.
18. Then, add 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
19. Now, add the fried eggs in it and mix it well.
20. Cook for 3 - 5 minutes on medium heat.
21. In a bowl, add 1 tablespoon corn flour, 2 tablespoons water and mix it well.
22. Pour the mixture into the skillet and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Add 2 tablespoons spring onions and mix it well.
25. Garnish with spring onions.
26. Serve hot. 

Veg Seekh Kabab Paratha Wrap

Veg Seekh Kabab Paratha Wrap
Veg Seekh Kabab Paratha Wrap

INGREDIENTS

Wheat flour - 250 grams
Salt - 1/2 teaspoon
Oil - 2 tablespoons
Water - 110 milliliters
Ghee - 3 tablespoons
Cumin - 1 teaspoon
Gram flour - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Carrot - 40 grams
Bell pepper - 50 grams
Cabbage - 60 grams
Red chili - 2 teaspoons
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Salt - 1 teaspoon
Boiled mashed potatoes - 250 grams
Coriander - 2 tablespoons
Oil - for shallow frying
Ghee - for brushing
Processed cheese - 200 grams
Butter - 60 grams
Milk powder - 1 tablespoon
Milk - 220 milliliters
Chilli flakes - to taste
Oregano - to taste
Onions - to taste

PREPARATION

1. In a mixing bowl, add 250 grams wheat flour, 1/2 teaspoon salt, 2 tablespoons oil and mix it well.
2. Add 110 milliliters water and knead it into a smooth soft dough.
3. Heat 3 tablespoons ghee in a pan, add 1 teaspoon cumin and stir well.
4. Add 1 tablespoon gram flour and stir again.
5. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
6. Then, add 1 teaspoon green chili and stir well.
7. Now, add 40 grams carrot, 50 grams bell pepper, 60 grams cabbage and mix it well.
8. Saute the veggies for 5 - 7 minutes on low heat.
9. Add 2 teaspoons red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 1 teaspoon salt and mix it well.
10. Now, add 250 grams boiled mashed potatoes and mix it again.
11. Cook for another 3 - 5 minutes on low heat.
12. Mash the potato mixture with the help of a food masher.
13. Then, add 2 tablespoons coriander and mix it well.
14. Transfer this mixture into a bowl.
15. Take some mixture in your hand and shape them like kebab’s
16. Heat some oil in a grill pan and shallow fry these till dark brown and crispy from all sides.
17. Drain it on an absorbent paper and keep aside.
18. Take a ball from dough and flatten it with the help of a rolling pin.
19. Now, spread some ghee on it.
20. Make pleats and then roll it into a circle.
21. Again flatten it with the help of a rollin pin.
22. Place it on hot tawa and cook from both sides till golden brown in color.
23. Remove it from heat and keep aside.
24. In a mixing bowl, add 200 grams processed cheese, 60 grams butter, 1 tablespoon milk powder, 220 milliliters milk and microwave for 2 minutes or till the cheese is melted.
25. Take the paratha and brush it with butter.
26. Now, spread the prepared cheese sauce on it.
27. Sprinkle with chilli flakes and oregano.
28. Place the prepared kebab’s on it.
29. Top with onions.
30. Fold it into half.
31. Heat some oil on a tawa and place the paratha on it.
32. Cook for 2 - 3 minutes on moderate heat from both sides.
33. Remove it from heat and cut it into half.
34. Serve hot

Vegan Burger

Vegan Burger
Vegan Burger

INGREDIENTS

Dry yeast - 1 tablespoon
Powdered sugar - 2 teaspoons
Warm water - 110 milliliters
Whole wheat flour - 230 grams
All purpose flour - 230 grams
Baking soda - 1/2 teaspoon
Salt - 1 teaspoon
Water - 180 milliliters
Oil - 1 tablespoon
Chickpeas - 350 grams
Water - 500 milliliters
Water - 800 milliliters
Sweet corns - 350 grams
Coriander - 15 grams
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Salt - 1 1/2 teaspoons
Lemon zest - 1 teaspoon
All purpose flour - 30 grams
Oil - for shallow frying
Oil - for brushing
Sesame seeds
Ketchup - to taste
Onions slices - to taste
Tomato slices - to taste
Coriander - to taste

PREPARATION

1. In a mixing bowl, add 1 tablespoon dry yeast, 2 teaspoons powdered sugar, 110 milliliters warm water and mix it well.
2. Rest the mixture for 10 minutes.
3. Add 230 grams whole wheat flour, 230 grams all purpose flour, 1/2 teaspoon baking soda, 1 teaspoon salt, 180 milliliters water and knead it into a smooth
soft dough.
4. Add 1 tablespoon oil and tuck the dough well.
5. Rest the dough for 2 hours.
6. In a another mixing bowl, add 350 grams chickpeas, 500 milliliters water and soak for overnight.
7. Take a pot, add the soaked chickpeas, 800 milliliters water and cover it with lid.
8. Cook till you hear 3 whistles.
9. Open the lid and drain the chickpeas.
10. Transfer this into a bowl, add 350 grams sweet corns, 15 grams coriander, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 1/2 teaspoons salt, 1 teaspoon lemon zest, 30 grams all purpose flour and grind the mixture well.
11. Transfer the mixture into a bowl, take some mixture in your hand and shape it into a patty.
12. Refrigerate for 30 minutes.
13. Heat some oil in a pan and shallow the patties until it turns golden brown and crispy from all sides.
14. Remove it from heat and drain it on an absorbent paper.
15. Take out the dough from bowl and divide it into equal portions.
16. Take a portion of dough and roll it into a ball.
17. Place it on a baking tray.
18. Cover it with a cloth and rest the dough balls for 30 minutes.
19. Brush the buns with oil and garnish with sesame seeds.
20. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
21. Remove it from oven and cut the bun into half.
22. Place it on a tawa and cook on moderate for 2 - 3 minutes.
23. Remove it from heat and place it on a board.
24. Spread some ketchup on it.
25. Add onion slices and tomato slices on top of it.
26. Place the prepared patty on it.
27. Top with coriander.
28. Cover it with another piece of bun.
29. Serve hot.

Veg Seekh Hot Dog

Veg Seekh Hot Dog
Veg Seekh Hot Dog

INGREDIENTS

Mayonnaise - 50 grams
Tandoori masala - 1 tablespoon
Onions - 80 grams
Cucumber - 85 grams
Bell pepper - 70 grams
Tomato - 85 grams
Mint - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Tamarind water - 30 milliliters
Lemon juice - 1 teaspoon
Oil - 15 milliliters
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 teaspoon
Onions - 50 grams
Carrot - 100 grams
Green beans - 55 grams
Sweet corns - 55 grams
Red chili - 2 teaspoons
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Salt - 1 1/2 teaspoons
Garam masala - 1 teaspoon
Roasted gram flour - 1 tablespoon
Boiled mashed potatoes - 350 grams
Grated paneer - 60 grams
Processed cheese - 50 grams
Coriander - 1 tablespoon
Mint - 1 tablespoon
Oil - for shallow frying
Butter - for shallow frying
Hot dog buns

PREPARATION

1. In a bowl, add 50 grams mayonnaise, 1 tablespoon tandoori masala and mix it well. Keep aside.
2. In a mixing bowl, add 80 grams onions, 85 grams cucumber, 70 grams bell pepper, 85 grams tomato, 1 tablespoon mint, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mango powder, 1/2 teaspoon red chili, 30 milliliters tamarind water, 1 teaspoon lemon juice and mix it well. Keep aside.
3. Heat 15 milliliters oil in a pan, add 1 teaspoon cumin, 1 tablespoon ginger garlic paste, 1 teaspoon green chili and stir for 2 - 3 minutes.
4. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 100 grams carrot, 55 grams green beans, 55 grams sweet corns and mix it well.
6. Saute the veggies for 7 - 10 minutes on medium heat.
7. Add 2 teaspoons red chili, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 1/2 teaspoons salt, 1 teaspoon garam masala and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Transfer this mixture into a mixing bowl, add 1 tablespoon roasted gram flour, 350 grams boiled mashed potatoes, 60 grams grated paneer, 50 grams processed cheese, 1 tablespoon coriander, 1 tablespoon mint and mix all the ingredients well.
10. Mash the mixture with the help of a food masher.
11. Take some mixture in your hands and start shaping them around the wet wooden skewers.
12. Heat some oil in a grill pan and place the prepared kebab on it.
13. Cook until it turns dark brown in color from all sides.
14. Remove it form heat and drain it on an absorbent paper. Keep aside.
15. Heat some butter in a another grill pan and place hot dog buns on it.
16. Grill for 2 - 3 minutes on medium heat from both sides.
17. Make a cut in the center and spread some prepared tandoori mayonnaise in it.
18. Add some prepared onions and tomato mixture in it.
19. Place the prepared kebab on top of it and remove the skewer.
20. Top with prepared tandoori mayonnaise.
21. Serve hot. 

Date Milkshake

Date Milkshake INGREDIENTS Date palm - 250 grams Milk - 200 milliliters Ice - 130 grams Sugar - 50 grams Milk cream - 120 ...