Tuuti Frutti Cookies

Ingredients:

• All purpose flour / Maida - 200 gms
• Sugar powder - 125 gms
• Butter - 125 gms
• Cardamom powder - 1 tsp
• Custard powder - 30 gms
• Tutti frutti, Cashews, Raisins and Almonds  - 150 gms
• Baking powder - 1 tsp
• Milk - 3 - 4 tbsp
• Vanilla essence - quarter tsp
• Water - 2 tbsp

Method:

1. In a bowl, add maida, custard powder, baking powder and cardamom powder, mix well and keep aside.
2. Take another bowl, add sugar,butter and vanilla essence, cream this using a hand blender.
3. In the above flour mixture add dry fruits, milk and water and make a soft dough.
4. Take a rolling pin and roll the above dough in to a thin sheet, cut them in to desired shapes with a cookie cutter, arrange them on butter paper and bake them at 180 c for 15 minutes.
5. Allow it to cool down for 10 minutes and tutti frutti cookies are ready to munch !! :) 

Gud Ki Suji

Ingredients:

• Gud / Jaggery (powdered) - 2 cups
• Suji (Bombay Rava) - 2 cups
• Ghee - 2 tbsp
• Cardamom powder - half tsp
• Dry fruits - Cashew nuts, raisins and almonds
• Milk - half cup

Method:

1. In a pan fry suji with 2 tsp of oil until it changes the color.
2. Take a vessel add powdered gud and 4 cups of water and cook this until it becomes liquid, filter the water and keep aside.
3. In another vessel add ghee, chopped dry fruits and saute until slightly golden in color.
4. Now add the gud water in the above , allow it to boil.
5. Add suji and stir continuously or else it will form lumps.
6. Add cardamom powder and milk, cover the vessel with a lid and cook this on low flame for 5 mins.
7. Serve Hot.

Lemon Mint Tea

Best served after heavy meals :)

Ingredients:

• Juice of half a lemon
• Mint leaves - handful
• Tea powder - quarter teaspoon
• Sugar - 3 tsp 
• Water - 3 cups

Method:

Boil water, add tea powder, sugar and mint leaves. Let it boil for 3 -4 mins.

Once the tea is almost done add lemon juice and boil it for another 2 mins .

Filter the tea and serve hot.

Note: The quantity of the tea powder should be as such that it should only the change the color of the water as shown in the above pic.

Kheema Sandwich

A quick fix sandwich for a Sunday breakfast with leftover methi kheema ... :D
Take bread slices, spread some mint chutney, generously spread some methi kheema to it and grill it.. kheema sandwich is ready..

Its Pizzzaaaa time - Kheema Masti :D

Recipe coming sooon... :D

Lets call it Fruit Shake !!

I planned to make a apple milkshake BUT it became a fruit shake :)

Picked up apples saw bananas in the fruit basket picked few of them saw dates box lying idle so took that as well... In a blender added apples, bananas, dates, milk, sugar, honey, vanilla essence and finally few ice cubes and blended it into a nice smoothie... :) Fruit Shake is ready !! 

Egg plant / Brinjal Fry

Ingredients:

• Eggpalnt - Sliced
• Rice flour - 3 tbsp
• Red chili powder - 1 tsp
• Turmeric powder - half tsp
• Chat masala - 1 tsp
• Cumin powder - half tsp
• Salt
• Oil for frying

Method:

1. Make a dry marination of rice flour, red chili powder, turmeric powder, cumin powder, salt and chat masala.
2. Coat slices of eggplant with the above mixture and keep aside.
3. Heat oil in a wide pan and shallow fry this on low flame until slightly brown in color.

Spicy & Simple Egg Bhurji

This recipe is of my MoM in Law... this is damn simple to make.. even a five year old kid can cook this but i used to never get it right ..whenever i make this it used to be always dry but today finaallyyy i nailed it :).... will give you a personal tip for getting this right - Close your eyes and pour oil.. LOL

Ingredients:

• Finely chopped onions - 2 big size
• Eggs - 2
• Red chili powder - 3 tsp
• Turmeric powder - 1/4 tsp
• Salt
• Oil - be very generous

Method:

1. Heat oil in a wok and add chopped onions, cook this for 2 - 3 minutes and then add chili powder, salt and turmeric,  saute this for a minute or two.
2. Now add eggs and give it a good mix, cook this on low flame for 3 - 4 minute and its done. 

Egg Akhni / Masala

Was feeling lazy to cook dinner.. had no choice but to cook, opened the fridge - found some leftover Akhni, thought lets experiment.. boiled few eggs .. chopped them and mixed it with Akhhi and here's presenting a new dish i just invented.. :):):)

It was jussttt delicious with hot roti's ... so next time u have some left over Akhni... u know what to do :D

Coriander Mutton Curry

Ingredients:

• Mutton - 1 kg
• Coriander - 1 medium bunch
• Mint leaves - handful
• Green chilies - 3 - 4
• Ginger garlic paste - 2tsp
• Onions - 3 big
• Tomatoes chopped - 2 medium size
• Potato sliced - 1 big
• Whole black pepper - 1 tsp
• Curd - half cup
• Salt
• Oil - 4 - 5 tbsp

Method:

1. In a mixer add coriander, mint leaves, green chilies, ginger garlic paste, onions, whole black pepper, salt and half  cup of water and grind it.
2. In a cooker, heat oil and add the above coriander and onion paste and fry this for 5 minutes, then add mutton and cook this for 10 minutes, now add tomatoes,potatoes  and close the cooker and cook this until the mutton is soft and tender.
3. Open the cooker and add curd, mix well and cook this for a minute or two and its readdyyy.

Enjoy this with hot rotis, naan, bread, rice...etc

Oreo Fruit Trifle

Ingredients:

• Sponge cake - 500gms
• Canned fruit cocktail
• Milk - 1 cup 
• Fresh cream -  200gms
• Oreo biscuits - 1 packet
• Sugar - 1tsp

Preparation:

• Crush oreo biscuits
• Powder the sponge cake with hand
• Dissolve the sugar with milk
• Chop the canned fruits

Method:

Take a serving bowl, for the base - layer the sponge cake powder and press it with your hands, once it is firm sprinkle milk and little juice from the fruit cocktail can.

Second layer - add crushed oreo biscuits and sprinkle 2 tbsp of milk on it.

Third layer  - spread fresh cream.

Fourth layer - spread chopped fruits.

Repeat the process until you run short of ingredients or until the bowl is full. The top layer should be of powdered sponge cake decorated with fruits and oreo.

Refrigerate it for an hour and enjoy the chilled Oreo Fruit Trifle

Spicy Mint Chutney

Ingredients:

• Coriander - 1 bunch
• Mint leaves - 1 bunch
• Green chilies - 5 - 6
• Cumin seeds - half tsp
• Garlic pods - 4 
• Juice of one lemon
• Salt

Grind all the above ingredients in a blender using very little water.

Enjoy the spicy and tangy chutney with samosas, snacks, roti, dry chicken items..etc

Butter Biscuits

Ingredients: 

• Unsalted butter - half cup
• All purpose flour - 1 cup
• Powdered sugar - half cup
• Vanilla essence - 3 - 4 drops
• Baking powder 1/4 tsp
• Salt - a pinch

Method:

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl add butter, sugar, vanilla essence and cream the mixture.
3. In another bowl, sift flour and baking powder, now add this flour to the above butter cream mixture, mix well and make a soft dough out of it.
4. Take small portions from the dough and shape them round and flatten them between your palms.
5. In a oven safe tray place a butter paper and arrange the biscuits leaving an inch of gap between each biscuit and bake them at 200 degrees Celsius for 20 - 25 minutes.
6. Take the tray out of the oven and allow the biscuits to cool down for 10 minutes before serving.

Khara / Spicy Biscuits

Ingredients:

• Maida - 1 n half cup
• Green chilies finely chopped - 3 
• Curry leaves finely chopped - 1 tbsp 
• Coriander finely chopped - 1 tbsp
• Salt - a little more than half tsp
• Sugar - 1 tsp
• Unsalted butter - 300 grams
• Curd - 2 tbsp
• Baking powder - 1 tsp
• Suji / Rava / Semolina - 1 tsp
• Roasted cumin powder - half tsp
• Red chili powder - quarter tsp
• Black pepper powder - quarter tsp

Method:

1. In a bowl add all the ingredients except butter and curd.
2. First add butter and mix well then add curd and make a dough.
3. Roll out the dough in a sheet which is 5mm thick.
4. Cut them into circles or squares using a cookie cutter.
5. Preheat the oven to 180 degrees Celsius.
6. In a cookie tray place butter paper and arrange the cookies and bake them for 25 minutes. Allow the cookies to cool down for 10 -15 minutes and they are ready :-)

Khova with dry fruits

Ingredients:

• Khova
• Sugar
• Ghee
• Almonds - crushed
• Raisins - few
• Cashew nuts - chopped

Method:

Heat ghee in a non stick pan, add khova and sugar and mix well.
Keep stiring constantly or else the khova will get burnt very fast.
Once the khova turns in to slight golden in color and starts to leave the sides of the pan, add almonds and raisins and mix well, take it out in a greased plate and enjoy!

Chicken Kathi Roll

For the dough:

• Wheat flour
• Maida
• Salt
• Oil
• Egg - 1 
• Curd - 2 tbsp
• Water

1. I used wheat flour and maida in half n half quantity, mix all the above ingredients and make a dough.
2. Brush some oil on the dough, cover it and allow it to rest for an hour.

For green chutney:

• Coriander - 1 bunch
• Mint leaves - 1 bunch
• Green chilies - 4 - 5
• Cumin seeds - half tsp
• Garlic pods - 4 
• Juice of one lemon
• Salt

Blend all the above ingredients using very little water and keep aside.

For the filling:

• Boneless chicken - half kilo (cut in to bite size)
• Finely chopped onion - 1
• Thinly sliced onion - 1
• Finely chopped tomato - 1 medium size
• Finely chopped coriander - half cup
• Ginger garlic paste - 1 tbsp
• Red chili pwdr - 1 tsp
• Cumin pwdr - half tsp
• Garam masala pwdr - half tsp
• Coriander pwdr - half tsp
• Chat masala - half tsp
• Turmeric pwdr - half tsp
• Tandoori chicken masala - half tsp
• Lemon juice - 2 tsp
• Eggs
• Salt
• Oil

Method:

1. Heat 4- 5 tbsp oil in a pan, add finely chopped onions and fry them until slightly golden,now add ginger & garlic paste, salt and saute this for a minute then add chopped tomatoes and dry masalas and allow it cook on low flame until the oil oozes out.
2. Now add chicken and mix well and allow it to cook on medium flame until the chicken is soft and tender, add lemon juice t o it and mix. Once the chicken is cooked and its dry turn off the stove and keep it aside.
3. Whisk one egg with little salt and keep aside.
4. Just before u begin to roll the rotis add thinly sliced onions and chopped coriander to the chicken mixture.
5. Take small portion of the dough and roll it to a 8 inch roti.
6. Put the roti on tawa...when it is half cooked, spread some oil on one side of the roti and pour the whisked egg on it and spread it evenly , now flip the roti and cook it ( should be quick while doing this or else the roti will get burnt)
7. Place the egg - roti on a plate and add 2 - 3 tbsp of the chicken filling and spread some green chutney in a line down the center of the roti and roll it tightly and poke a toothpick in the center, so that roll doesn't fall apart.

Relish the yummmyyyyy roll :)

Banana Pound Cake

Ingredients:

• Bananas - 3 (preferably ripe)
• All purpose flour (maida) - 2 cups
• Sugar - 3/4th cup
• Baking powder - half tsp 
• Baking soda - half tsp
• Unsalted Butter - 75 grams
• Vanilla essence - 2 drops
• Salt - a generous pinch
• Egg - 1 (veggies can skip egg )

Method:

1. In a bowl mash bananas and make it in to a fine paste, add vanilla essence and mix well. Keep aside
2. In another bowl add butter, salt and sugar, and mix well until smooth with a spoon or fork you can even use a hand blender.
3. Sieve the flour in a bowl and add baking powder, baking soda and mix it up. Now add the mashed banana and butter mixture to this and mix it nicely, also beat an egg and add to this.
4. Now take a oven safe cake tray and grease it with butter, dust the tray with little flour, remove the excess flour and pour the banana mixture in to it .
5. Bake this in a pre heated oven of 180 deg Celsius for 20 - 30 minutes (depends upon the oven you are using) 
6. Do a toothpick test after 20 minutes , if the toothpick comes out clean then the cake is ready, if not bake it for another 5 - 10 minutes.

Note: You can also add the left over mixture in to muffin moulds and bake it. 

Eid Special - Sheer Khurma

Ingredients:

• Roasted Vermicelli - 1 1/2 cup
• Milk - 1 ltr
• Sugar 
• Condensed milk (milkmaid) - 300gm
• Dry fruits chopped
• Ghee - 3 - 4 tbsp
• Cardamom - 2
• Cinnamon stick - half a inch
• Rose water - 1 tbsp (optional)

Method:

1. In a vessel add milk and cook until it reduces to almost half the quantity. Add sugar and condensed milk and mix well.
2. Now add the roasted vermicelli and cook until the vermicille turns soft - approximately cook this for 7 - 10 minutes on medium to low flame.
3. While the vermicille is being cooked, take a small pan, heat ghee, add the chopped dry fruits, cardamom and cinnamon and roast this for a minute and add it to the sheer khurma also add the rose water, gently mix it and turn off the stove.

Sheer khurma is ready to serve.

Almond Burfi

Ingredients:

• Almonds - 1 cup
• Sugar - 1 cup
• Ghee - 2 tbsps
• Milk - 1/3cup
• Cardamom powder - a pinch

Method:

1. Soak the almonds for 4 - 5 hrs. Peel the skin off the almonds. 
2. Blend the almonds into a fine paste using very little milk, now add sugar to it and blend it again.
3. Heat ghee in a non stick pan, add the almond paste and cook on medium heat, stir constantly.
4. Continue stirring until the mixture thickens and starts leaving the sides of the pan.
5. Add cardamom powder, mix well. Remove the pan from the stove, whip the batter using a spoon in a circular motion for about 2 - 3 minutes.
6. Grease a plate and pour the batter in it, smooth en the surface of the mixture to about a quarter inch thick.
7. Let this cool for about 30 minutes, cut this into one inch squares or any shape u like.
8. Garnish it with Almonds or silver warq.
9. Cool this on room temperature and store it in a air tight container, if refrigerated this will last for a month.

Bread Vada

Ingredients:

• Bread Slices - 8 - 10
• Rice flour - half cup
• Curd - half cup
• Onion - 1 big finely chopped
• Baking soda - half tsp
• Green chilies finely chopped
• Coriander chopped
• Peanuts - Roasted and crushed - 3- 4 tbsp
• Currry leaves - 4 -5 leaves
• Cumin seeds - 1 tsp
• Salt
• Oil for frying

Method:

1. Cut the edges of the bread and make small pieces of it.
2. In a bowl add the bread pieces, rice flour and curd, mix well with hands and now add rest of the ingredients and make a nice dough.
3. Now wet your hands with water and take a small portion from the dough and give this the shape of vada and deep fry in hot oil until golden in color.

Chicken Samosa

This is a little experiment i did to the onion samosa by adding chicken to it and trust me the experiment was worth it!

Ingredients:

• Samosa patti / leaves - ready made  
• Onion - 1 big - finely chopped
• Poha / flattened rice 
• Chat masala - 1 tsp
• Red chili powder - 1 tsp
• Coriander finely chopped
• Maida - 2 tbsp
• Shredded chicken - 250 grams
• Ginger garlic paste - 1 tbsp
• Soya sauce - 1 tbsp
• Red chili sauce - 1 tbsp
• Tomato ketchup - 1 tbsp
• Black pepper pwdr - 1 tsp
• Salt
• Oil for frying 

Method:

1. Marinate the shredded chicken with soya sauce, red chilli sauce and little salt. Keep it aside for 15 - 20 minutes.
2. Heat oil in a non stick pan, add ginger garlic paste and fry this for about 30 seconds and then add the marinated chicken and saute it for 5 mins, now add tomato ketchup and fry the chicken until its cooked and dry, once it is done sprinkle pepper powder and keep aside.
3. In a bowl add chopped onions, poha , chat masala, red chili pwdr, salt, coriander and mix well. ( The quantity of poha should be equall to the quantity of chopped onions 1:1 ratio )
4. Let the mixture rest for about 10 - 15 mins. Now add chicken to the mixure and mix well.
5. Make a thick paste using maida and water , as this helps to seal the samosa.
6. Take one samosa patti , make a cone ( as per the packet instructions ) add a generous tbsp of the mixture in the cone and seal it using the maida paste.
7. Heat oil in a frying pan and deep fry the samosas on medium heat until golden in color.

Rooh Afza Sharbat

One of my favorites  ...just love it with lottsss of sabza seeds / basil seeds and chopped almonds.Its a must have for me specially during Iftar time :)

Ingredients:

• Cold milk - 1 glass
• Sugar - 1 tsp
• Rooh afza  - 2 tsp
• Sabza seeds / Basil seeds - 2 tbsp ( as per your preference)
• Almonds - 4 - 5 Chopped

Method:

1. Soak the Sabza / Basil seeds in water for 15 minutes.
2. In a glass add all the above ingredients and mix well and ennjjooyyyy!!!!

Onion Samosa / Irani Samosa

Presenting the most simplest way of making tasty and crispy samosas, earlier making samosas at home was a big task ..had to make preparations for it hours before cooking but not anymore as the samosa pattis are also available in supermarkets, it makes the job even more easier... so guys do try these samosas i bet u will love it :)

These samosas are very famous in hyderabad as irani samosas :)

Ingredients:

Samosa patti / leaves - ready made  

Onion - 1 big - finely chopped

Poha / flattened rice 

Chat masala - 1 tsp

Red chili powder - 1 tsp

Coriander finely chopped

Maida - 2 tbsp

Salt

Oil for frying 

Method:

1. The quantity of poha should be equall to the quantity of chopped onions 1:1 ratio.
2. In a bowl add chopped onions, poha , chat masala, red chili pwdr, salt, coriander and mix well.
3. Let the mixture rest for about 10 - 15 mins.
4. Make a thick paste using maida and water , as this helps to seal the samosa.
5. Take one samosa patti , make a cone ( as per the packet instructions ) add a generous tbsp of the mixture in the cone and seal it using the maida paste.
6. Heat oil in a frying pan and deep fry the samosas on medium heat until golden in color.

Chicken Kurma

Got this recipe online and made this chicken kurma.. came out very nice, something different .. must try!!! 

Ingredients:

• Chicken - 1 kg
• Coconut pieces - 2 cups
• Onions finely chopped - 2 medium size
• Cashew nuts - half cup
• Ginger garlic paste - 2 tbsp
• Whole garam masala - one or two each
• Curd - 1 cup
• Green chilies chopped - 4 - 5
• Cumin / Zeera - 1 tsp
• Pepper pwdr - 1 tsp
• Curry leaves
• Mustard / rye - half tsp
• Cumin pwdr - 1 tsp
• Coriander pwdr - 1 tsp
• Coriander chopped
• Turmeric - half tsp
• Salt
• Oil

Method:

1. In a blender add coconut and cashew nuts, make a fine paste and keep aside.
2. In a deep non stick pan heat oil, add whole garam masala and mustard, once they splutter add cumin seeds, chopped onions and salt, let the onions cook until slightly golden. 
3. Now add turmeric pwdr and ginger garlic paste mix well, at this point add curry leaves and green chilies, let this cook for 2 - 3 mins, then add the blended coconut and cashew nut paste, keep stirring constantly as the cashew nut tends to get burnt very easily, cook this on slow flame for 5 mins.
4. Add beaten curd, coriander pwdr, cumin pwdr, chicken, pepper pwdr and mix this, cook this on slow flame stirring in between.
5. After 10 mins add water according to the gravy consistency you prefer, i added one small glass of water and cook.
6. Once the chicken is almost cooked, add chopped coriander and let it simmer for one or two mins and its ready.

Channa dal vada

Ingredients:

• Channa dal (split gram dal) - 1 cup

• Soui ki bhaaji - 1 medium bunch - finely chopped (It is also known as Dill in english and Suwa in hindi)
• Onion - 1 - 2 - finely chopped
• Garlic pods - 5 -6
• Ginger garlic paste - 1 tsp
• Garam masala pwdr - half tsp
• Green chilies - 2 - 3
• Coriander leaves a hand full - chopped
• Baking soda - half tsp
• Salt
• Oil for frying

Method:

1. Soak channa dal in water for 4 - 5 hrs, drain the water and grind this coarsely (do not add water) keep aside.
2. In a blender add garlic pods, green chilies, garam masala pwdr and blend it (do not add water).
3. Take a wide bowl add channa dal paste, the above blended masala, onion, soui ki bhaaji, coriander, salt , baking soda and ginger garlic paste, mix well.
4. Take a flat pan for frying, heat oil. Take small quantity of the above mix and flatten it with your hands and gently slip it into the oil and shallow fry until golden brown on both the sides on medium heat.

Tomato Rice

Quick, simple yet tasty!!!

Ingredients:

• Oil / Ghee or both - 2 tbsp
• Tomatoes chopped - 3 - 4
• Onion chopped - 1 small
• Cooked rice - 3 cups
• Dry red chilies - 3- 4
• Mustard seeds (rye) - half tsp
• Cumin seeds (zeera) - half tsp
• Chana dal (split bengal gram) - 1 tbsp
• Urad dal (split black lentils) - 1 tbsp
• Cashew nuts chopped - 2 - 3 tbsp
• Red chili pwdr - 1 tsp
• Garam masala pwdr - half tsp
• Ginger garlic paste - half tsp
• Green chilies - chopped
• Coriander chopped
• Curry leaves

Method:

1. Heat oil / Ghee in a pan, add dry red chilies and mustard seeds once they splutter add cumin seeds and chana dal let the dal cook for a minute, now add urad dal fry this for 30 secs , add cashew nuts as these nuts turn slightly brown add ginger garlic paste fry this for a minute, add green chilies, curry leaves, chopped onions, salt and saute this for 2 -3 mins.
2. Add tomatoes and cook them on medium heat until they are slightly mashed then add garam masala pwdr, cook this for 2 - 3 minutes, add cooked rice and gently mix it and garnish it with coriander.

Methi Chicken

Ingredients:

• Chicken - 1 kg
• Fresh methi / Fenugreek leaves - 1 medium bunch (chopped)
• Onions - 6 - 7 (Sliced)
• Tomatoes - 3 -4 (Chopped)
• Ginger garlic paste - 2 tbsp
• Red chili pwdr - 2 tsp
• Turmeric pwdr - half tsp
• Cumin pwdr - 1 tsp
• Coriander / Dhanya pwdr - 1 tsp
• Garma masala pwdr - half tsp
• Oil - 4 - 5 tbsp
• Salt

Method:

1. Heat oil in a non stick wok, add onions and fry them for 10 - 15 mins, add ginger garlic paste and fry for 2 mins.
2. Now add tomatoes, red chili pwdr, turmeric pwdr, cumin pwdr, coriander pwdr, garam masala pwdr and salt, mix well. 
3. Add chicken, gently mix and cover the wok, cook this on low flame for 10 minutes stirring in between.
4. Once the chicken is tender and half a glass of water and freshly chopped methi / fenugreek leaves, mix and cook this on lower flame for 5 - 10 mins.

Serve with roti, naan, rice.... etc  

Gobi Manchurian

Restaurant style gobi manchurian by my MoM in LaW.... :)

For marination:

Ingredients:

• Gobi / Cauliflower - 1 Medium size
• Maida - 2 - 3tbsp
• Cornflour -  2 tbsp
• Besan / Gram flour -  2tsp
• Red food color - a generous pinch
• Water -  very little 
• Red chili pwdr
• Salt
• Oil for frying

Method

1. Cut the cauliflower in big florets.
2. Make a smooth batter from the above ingredients. The batter should be of dripping consistency. Mix well and make sure the florets are nicely coated. Let it marinate for 10 - 15 mins.
3. Heat oil in a frying pan and dip the florets in batter and deep fry till golden brown. Take it out in a paper napkin and keep aside. 

For manchurian sauce

Ingredients:

• Garlic pods - 7 - 8 chopped
• Capsicum - half cup - chopped
• Spring onions - half cup - chopped
• Onion - 1 small - chopped
• Ginger & garlic paste - half tsp
• Ajinomoto - half tsp
• Soya sauce - 1 tsp
• Tomato ketchup 2 - 3 tbsp
• Oil - 2 - 3 tbsp

Method

1. Heat 2 - 3 tbsp of oil in a wide wok on high flame, add chopped garlic once it splutters add capsicum, spring onions, onion, ginger garlic paste, ajinomoto and stir fry fry until the onion are translucent. Now add soya sauce and tomato sauce and turn off the flame.
2. Add the fried florets to the sauce and toss it on high flame for 5 mins and serve hot.

Palak Pakoda

Ingredients:

• Palak / Spinach - 10 - 12 leaves (Chopped)
• Onions - 2 medium (Sliced)
• Besan / Gram flour - 1 cup
• Red chili pwdr - 1tsp
• Cumin pwdr  - half tsp
• Chat masala - 1 tsp
• Baking soda - half tsp
• Salt
• Oil for frying

Method:

1. In a bowl add all the above ingredients (except oil ) mix well and leave it aside for 10 - 15 minutes.
2. Now we see that the onions have left moisture which is enough for binding the ingredients. if the dough gets difficult to bind sprinkle some water and knead it gently. 
3. Heat oil in a (few inches deep) pan, and fry the pakodas on medium heat.

Palak pakodas are ready to eat!!

Dates Shake

Ingredients:

• Dates (de-seeded) - half cup 
• Milk - half liter
• Sugar - 2- 3 tbsp
• Crushed ice - as required

Method:

1. Blend dates with one cup of milk in a blender.
2. Now add the remaining milk along with other ingredients and blend it, Date shake is ready :)