Chocolate Face Pack

This mask is a delicious way to hydrate your skin and rejuvenate your face. Cocoa powder is high in antioxidants, which can be good for your skin. Sit back, relax, and let this mask better your face and your mood!

Ingredients:

1. 6 tbsp yoghurt
2. 6 tbsp honey
3. 6 tbsp cocoa powder

Method:

1. Mix all the ingredients together
2. Apply to your face and relax

Kurkri Bhindi Evening Snacks

Ingredients

• 1/2 Kg fresh okra/Bhindi, split

• 6 tbsp gram flour
• 1/2 cup cornstarch
• 2 cups cold water
• 1 tsp cayenne pepper/Black Pepper
• 1 onion cutted in long length
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp ajwain
• 1/2 tsp red chilli powder
• 2 chillies finely chopped
• Oil for deep frying
• 1/2 tsp of chat masala to sprinkle

Method:

1. Heat oil

2. Mix gram flour and corn starch together.

3. Gradually add cold water  whisking continuously until you get a pancake batter-like consistency.

4. Mix spices and additional flour together and coat split okra, onioin in mix.

5. Add spiced okra to tempura batter and slowly place okra into hot oil. Let fry for 2-3 minutes then remove and drained.

6. Sprinkle Chat masala and serve it with hot tea in evening snacks.

Vegetable Raita

Ingredients:

1. ½ onion chopped
2. 1 medium tomato chopped
3. 1 green chille chopped
4. ½ cucumber chopped
5. ¼ green pepper chopped
6. ¼ cup of coriander leaves chopped
7. Curd- 250 grams
8. ½ tsp of sugar
9. Salt made at home as per taste

Method:

1. Whisk curd by add 100ml of water
2. Now add the ingredients stated above and mix very well
3. Now cool it in refrigerator or add ice cubes

Home made Salt

Ingredients:

1. 1 bowl of White Salt
2. 2 tablespn of Senda Salt
3. 1 tbspn of Black Salt
4. 1 tbspn of black pepper powder
5. 
   

Method:

1. Mix all the ingredients well and here the salt is ready to sprinkle on raita, fruits, salads etc

Suji Ka Halwa/sweets

Ingredients:

1. 1/2 cup of Rava/Suji
2. 2 tblspn of Desi Ghee
3. 4 tblspn of brown/white sugar
4. 1 1/2 cup of water

Method:

1. Take a kadhai add rava and place it on medium flame.
2. Roast Rava till its colour changes to dark golden brown
3. Add Desi ghee to it, turn the gas to low flame and roast it for next 5 minutes
4. Now add water to it cook it on medium flame till the water evaporates.
5. Here is the yummmy halwa ready.

Corn Uttapam/Corns Pan cakes

Ingredients:

1. 2 cup selomani/suji/ Rava
2. 2 tblsp of maida/ all-purpose flour
3. 2 chillies chopped
4. 1 inch of ginger grated
5. ½ cup of carrot grated
6. 1 ½ cup of corns frozen
7. Salt- 1 tsp
8. ½ cup of coriander leaves chopped
9. Ghee/ Oil/ Butter for cooking
10. 1 cup of Curd water/ butter milk

Method:

Batter after mixing all Ingredients

1. First wash the frozen corns and grind the corns roughly in a mixer
2. Now mix Rava, Maida, Chopped chillies, grated ginger, grated carrot, Grinded corn, salt, coriander leaves, butter milk or curd water.
3. Keep it aside for 30 minutes, after 30 minutes once again stir the mixture.
4. Now keep a non-stick  tawa on medium flame and pour the ladle full of batter and spread to make a medium sized, thick pancake (like a uttapam).

   

   Spredaing of batter on Tawa

5. Apply oil around the edges and cook on both sides until golden.
6. Serve with ketchup/green chutney.

Dhabhewali Daal/Maa ki Daal

Ingredients

To be cooked in Cooker

1. Arhar Daal- 1 cup
2. Chana Daal- ½ cup
3. Salt- ½ tsp
4. Turmeric powder- 1 tsp

For tadka:

1. 3 tblsp of Ghee/Oil
2. 5 garlic cloves sliced
3. 2 chillies chopped
4. 1 onion chopped
5. 1 tomato chopped
6. 6-8 button mushroom chopped
7. 1 tsp of cumin seeds
8. ¼ tsp of asafoetida
9. ½ tsp of turmeric powder
10. ½ tsp of chilli powder

Daal Boiled in cooker

Method:

1. Wash both the lentil i.e. Arhar and chana daal and put them in cooker with 1 glass of water, salt and turmeric powder and cook them till 2 whistle with slow flame.
2. Let the pressure cooker self-release its pressure
3. Now in pan, add Ghee or oil, as the ghee heats up add asafoetida, cumin seeds and when the seeds starts to crackle, add sliced garlic and fry it till it changes its colour to golden brown.
4. Then add chillies and cook of 2 minutes, add chopped onion, chili powder, chopped mushrooms and cook it on medium flame till the colour of onion changes to golden, add chopped tomato, turmeric powder and cook it for next 5 minutes till the tomatoes softens.
5. Add ½ tsp of salt to tadka and then add the cooked daal in the fry pan and cook it till comes to boil.



Tadka ready to add daal

6. Squeeze a lemon into the daal and here  dhaba daal is ready to serve with Roti, chapati, Rice. 

Spaghetti & Paneerballs

Ingredients
For Paneer Balls:

1. Paneer (Cheese cottage)- 500 grms
2. Onion: 1 (finely chopped)
3. One cup fresh breadcrumbs
4. Paprika powder: 1 tsp
5. Salt: 1 ½ tsp
6. Pepper: ½ tsp
7. Oil: 1 cup (for frying) 

For Sauce:

1. Tomatoes: 5 large (finely chopped)
2. Onions: 1 (finely chopped)
3. Garlic cloves: 6-7 large (minced)
4. Cheese (preferably parmesan): ¼ cup (grated)
5. Fresh parsley: 1/4 cup
6. Salt: 1 tsp
7. Olive oil: 2 tbsp 

For Noodles:

1. Spaghetti: 500g
2. Spring onions: 1 cup (finely chopped)
3. Parmesan cheese: 1 cup
4. Salt: 1 ½ tsp
5. Vegetables like carrots, bell peppers, cabbage, spinach, and button mushrooms work very well with spaghetti. Chop them to bite size. 

Method:
Paneer Balls & Sauce

1. First get the paneer balls ready. Add paneer, onion, parsley, breadcrumbs and rest of the seasoning. It's time to get your hands in and mix the ingredients really well.
2. Roll the paneer mixture to equal sized balls. You can do this prep way before dinnertime as well. Just make the paneer balls and put them in the freezer.
3. When you're ready to fry the paneer balls, take a non-stick frying pan and put it on the gas on medium. Add the oil and as the oil heats up.  Now, pop the paneer balls one by one and fry them till they are brown. The paneer balls will brown better if spaced out a bit, so be patient with this!
4. Meanwhile, make the sauce. Heat the oil on a flat heavy-bottomed pan. Add the minced garlic and bring it to a sizzle. Stir in the onion and let them caramelise.  
5. Stir in the tomatoes and add the salt. Cook it till the tomatoes soften up. Then add the canned puree. Add  water and bring it to a boil.
6. Now add the paneer balls to the sauce and cover the pan with a lid. Let the paneer balls cook in the sauce, on a simmer, for 15 minutes.
7. After 15 minutes, open the lid and check for the sauce consistency. It should be thick enough to stick to the paneer balls.
8. Add the parsley and the grated cheese on top before removing the pan from the fire.
9. The paneer balls are ready to be served.

For Noodles:

1. Boil water in a pan. Once the water starts boiling, pop the Noodles into the water and cook it according to the package directions; drain and return it to the pot. Add a teaspoon on oil and mix well, this way the spaghetti/Noodles won't stick together.
2. In a large skillet, add oil and toss the vegetables till they are roasted.
3. Now, add the spaghetti bit by bit while adding salt to it  so that the salt is evenly spread. Mix the vegetables well with the spaghetti. Take it off the gas.
4. Garnish with the grated cheese.
5. Drizzle the spaghetti Paneer balls, before serving.

Paneer Wings

Ingredients

For Paneer Wing

1. Bread crumbs-5 tblspn
2. All purpose flour- 1 tblspn
3. Corn Flour- 2tspn
4. Milk- ½ cup
5. Paneer- 250 gms

Spicy Sauce:

1. ½ cup butter melted
2. ½ cup butter
3. Tabasco Sauce- 4 tblspn
4. Brown sugar/ white sugar- ¾ tsp
5. Salt- 1 tsp
6. Paparika- 1 tsp
7. Balsamic Vinegar- 1 tsp
8. Cayenne Pepper- 2 tblspn
9. Chilli Sauce- 1 tsp

Method:

1. In a bowl mix all the ingredients of Sauce and mix well and keep aside
2. Take a bowl mix all purpose flour, Corn flour, bread crumbs, milk and mix well and make a thick batter.
3. Cut Paneer in cub and dip them in thick batter, mix slowly so that paneer doesn’t break and the batter gets coated on paneer.
4. In a fry pan, heat oil to the frying level put the batter coated paneer and deep fry till all the side gets dark golden brown.
5. Now dip this Paneer wings in spicy sauce and serve this with Ketchup.

Note:

• You can interchange Paneer with Chicken 

Lauki(Bottle Gouad, Dhudhi) ke kofte

Ingredients:

For making Kofte

1. 1 Medium size bottle guard (doodhi, lauki)
2. ¾ cup gram flour
3. ½ tsp salt
4. Oil for deep frying

For making gravy

1. 2 medium size onion grinded in smooth paste
2. 2 medium size tomato grinded in smooth paste
3. 2 green chillies chopped
4. 1 tsp of cumin seeds
5. ½ tsp of coriander powder
6. 1 tsp of turmeric powder
7. ½ tsp of garam masala
8. ½ cup of milk
9. 2 tbsp of cashew-nut powder
10. 2 tbsp of chopped coriander leaves
11. 2 tsp of oil

Method:

1. Grate the guard n add gram flour, salt and keep it aside for 20 minutes.
   
2. Now grind Onion, tomato separately.
3. Now take a Kadhai, or fry pan for making kofte of step 1 batter.
4. Heat the oil, as the Oil warms up start dipping each spoon full of batter in oil and fry it till it turns to golden brown in colour.
   
5. Keep the fried kofte on soaking tissue paper, do the same with the rest of the batter.
6. Now take a separate pan add 2 tsp of oil, as the oil heats up add cumin seeds and when the seeds starts to crackle add chopped green chillies.
7. As the colour of chillies start to change add paste of onion cook onion on low flame for 10 minutes.
8. When the colour of onion starts to change little golden add cashew-nut powder, tomato paste, turmeric powder, coriander powder and again let it cook for next 10 minutes on low flame with closed lid.
9. Now add milk, salt, garam masala and stir well, add fried koftes to the gravy and sprinkle coriander leaves.
10. Here is yummy koftes ready to serve.

Mooong Lentils Sandwich

 Ingredients: 

1. White / Brown Bread- 4 slices 
2. Moong dal - 1 small bowl 
3. Roasted peanuts (without skin)- 50 grams
4. Green Chutney

Method: 

1. Soak the dal overnight, this will help you grind it easily 
2. Drain the water; grind the dal into a fine paste and mix salt as per taste
3. Grind all the ingredients of the green chutney and grind into a fine paste 
4. Take a slice of bread, spread the chutney and then the ground dal Break the peanuts into halves and crush them by pressing them between two sheets of paper 
5. Then sprinkle them over the spread 
6. Spread some butter in a pan and grill the sandwich for a while 
7. Your healthy Moong Dal Sandwich is ready

Get Energize in Summer

1. Watermelon- Keep it cool this summer by having juicy watermelon. A bowl of watermelon works like magic on a hot day. Considering its' summer and one has to hydrate themselves on a regular basis, watery fruits like watermelon can be a substitute for water. With the fruit boasting several health benefits, you can take it in the form of juice as well
2. Buttermilk-What's a better way to beat the heat than treat yourself to buttermilk? Add some rock salt, powdered or roasted cumin along with some coriander leaves to make your buttermilk taste better. Having every day works well for your system as buttermilk helps yours digestive system run smoothly.
3. Yogurt-High-on protein, Yogurt is made for summer consumption. Carry one to work every day and you are sorted. It has a cooling effect on your stomach and keeps a check on your calories since it is low on fat.
4. Cucumber-They didn't say 'Keep it cool as a cucumber' without a reason. It is high on water content and one can have cucumber in several ways. Carry a box of cucumber sprinkled with salt and pepper, or take it in the form of juice/soup as well.
5. Tomato-Many people don't know that tomatoes act as a natural sunscreen protecting our skin from harsh sun rays. Include tomatoes in your everyday meal — as a salad or add it to your regular meal.
6. Oranges-Citrus foods work well during summer and oranges are a must during summer. They are high in fibre, vitamin C and also provides necessary sugar to your body.
7. Coconut water-You will find numerous shops selling coconut water during summer. Reason? It keeps you cool during summer. It quenches your thirst and boasts several health benefits too.
8. Sugarcane juice-In order to retain water in your body, have a glass of sugarcane juice. It also helps in cooling off body heat, which is beneficial during summer. Since it already has sugar, don't add extra sugar to the juice. This way, you can keep a check on your weight.

Ref:TOI

Summer Evening Sandwich

Time Taken: 15 Minutes

Ingredients:

1. 16 slices of wheat bread
2. 1/2 cup of butter softened 
3. 2 tbsp chopped fresh chives 
4. 2 tbsp chopped fresh parsley 
5. 2 tsp lemon juice 
6. 2 medium cucumber 
7. thinly sliced carrot curls

Method:

1. Remove sides from bread slices and cup them into the shape of your choice.
2.  In a small bowl, combine butter, chives, parsley, lemon juice and salt to taste. Blend well. 
3. Spread the herb butter mixture on each slice. 
4. Top with cucumber slice, close the sandwich and garnish it with a carrot curl.

Ref: TOI

Veg Alfredo Cheese Pasta

Servings for 4
Ingredients

1. Onion- 1 cup chopped
2. Carrot- 3/4 cup chopped
3. Capsicum- 1/2 cup chopped
4. Spinach wash and chopped- 1 cup
5. Garlic cloves- 4-5 chopped
6. 1 Green chilli- chopped
7. Parmesan Cheese- 200 grams grated
8. Milk- 1 cup
9. Mixed herbs- 1 tsp
10. Black pepper powder- 1/4 tsp
11. Salt 
12. Oil- 3 tbsp
13. Pasta- 3 cups

Method 

1. In a bowl add pasta, water, 1 tbsp of oil and 1/2 tsp of salt and keep it a medium flame with lid covered for 15 minutes, after 15 minutes check there is no grain when we try to break it
2. Now sieve it and wash with cold water and keep it aside 
3. Now in fry pan, add oil on medium flame , as the oil heats up, add garlic, chilli, and saute it for 2 minutes then add chopped onions, carrots and spinach and mix it for 5 minutes on medium flame.
4. As the colour of onion changes, add capsicum and saute it for 2 minutes.
5. Now add half of grated parmesan cheese, half milk to the mixture and turn the flame to slow 
6. As the cheese starts to melt, add mixed herbs, black pepper and 1/2 tsp of salt and mix well
7. Now add boiled pasta to the mixture and mix well then add the remaining grated cheese and milk to the mixture and mix it again.
8. cook it for 2 more minutes and turn off the flame, here the alfredo cheese pasta is ready.

Mumbai Road Side Sandwich

Ingredients

1. Bread- 1 packet (broad size)
2. 1 tomato  sliced
3. 1 cucumber- sliced
4. 1 Onion- Sliced
5. 1 Boiled Potato- sliced
6. 1 Boiled Betroot- sliced
7. Amul Butter- 100 grams slab on room temperature
8. Green chutney 
9. Tomato Ketchup
10. Salt to taste

Method

1. Slice all the vegetable.
2. Spread Butter on bread slice and second layer of green chutney on 2 slices
3. Now start keeping each slice of vegetable on bread layer wise.(tomato, cucumber, onion, potato, betroot)
4. Sprinkle salt after each layer of vegetable
5. Now cover the second layer of bread (butter and chutney applied) on top
6. Cut this sandwich in pieces, spread ketchup and here is your road side mumbai style sandwich ready to serve