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Tuesday, July 10, 2018

NAN KHATAI RECIPE BAKERY STYLE | EGG-LESS WHEAT FLOUR NAN KHATAI BISCUIT | FODDIESCORNER

Nan Khatai one of the most loved cookies /biscuit made in almost every home.these cookies are so soft as you bite them they just melt inside the mouth.Mild in sweetness with the flavor of cardamom too good to have with tea. These cookies are very simple to make and can be made with or without oven ingredients are also easily available.

NAN KHATAI RECIPE BAKERY STYLE | EGG-LESS WHEAT FLOUR NAN KHATAI BISCUIT
NAN KHATAI RECIPE BAKERY STYLE 



Ingredients

1 cup ghee

1 cup sugar

2 cup wheat flour

1/2 cup semolina

1/2 cup gram flour

2 tsp. cardamom powder

5-10 almond sliced

Method

Beat sugar and ghee until they change color or become fluffy

Add semolina and gram flour to the mixture mix it now goes in wheat flour mix it nicely now with 

the help of blender whisk it no lumps should be there,with the help of hands mix it nicely like a 

dough

Now make round balls and place them on tray put almonds on the top

Keep the cookie tray in refrigerator for 15-20 minutes

Preheat oven at 170 degree Celsius 

Bake the cookies at 170 degree Celsius for 15-18 minutes,after 15 minutes keep checking your 

microwave

Let them cool for 15-20 minutes before storing




Notes

Use powdered sugar if you are mixing it with hands, it mixes easily

All purpose flour can be used in place of wheat flour

After making the cookies keep it in refrigerator so that they come out more crisp

Preheat at 170 degree Celsius

Keep checking cookies after 15 minutes each microwave temperature is different 






Friday, June 29, 2018

Veg Bread Pockets | Bread Parcel | foddiescorner

Bread pocket one of the most amazing and delicious party starter or you can say a taste changer when you are bored of all the old ideas of snacks. Bread pockets are similar to a bread roll except for the fillings, but the filling of bread pocket is also amazing you will just love it. To make it healthier or to avoid deep frying you can microwave it.we have used seasonal veggies you can go with veggies of your choice too.


Veg bread pocket | bread parcel
Veg Bread Pocket

Ingredients

Bread Slices


1/2 cup Chopped Carrots


1/2cup Chopped Capsicum


1/2 cup Corn


1tbsp.ginger garlic green chili paste


1/2tsp Oregano crushed


2tbsp. tomato sauce


1tbsp.red chili sauce


1/2 cup Refined Flour


Water


Salt


Oil


Method



1. In a pan take some oil add ginger green chili garlic paste fry it now add chopped carrots mix all

  well goes in chopped capsicum, corn and salt mix all well, let it cook for few minutes till veggies

  are not soft.


2. Remove the lid and mix all well check whether veggies are soft or not, now add crush

  oregano, tomato sauce, and red chili sauce mix all well add cheese or paneer let it cool completely.


3. In a bowl take all purpose flour to add some water to it mix nicely to avoid any lumps. Slurry is

ready


4. Take a rolling pin press the bread slices, apply the slurry on all the corners place the filling in

center and press them with the help of your fingers.applly the slurry outside the pocket also to avoid

excess oil absorption


5. Place oil in a wok to heat. Fry the bread pockets in medium high flame


6.Seve hot with sauce

Note 

To avoid excess oil absorption apply the slurry on the outer surface too

Fry in medium high flame

If  baking the bread pockets then no need to apply slurry on the outer surface

Preheat at 180 degrees for 5 minutes, now place the bread pockets in the microwave at 180 degrees 

for 5minutes








Tuesday, June 5, 2018

VEG PIZZA MCPuff | PIZZA PUFF





VEG PIZZA MCPuff | PIZZA PUFF

If you are wondering how to make this delicious MC Donald style Mcpuff then your search is over here. Learn in few simple steps this delicious recipe.Mcpuff one of the most eaten recipes at Mcdonalds



Ingredients


1cup Refined Flour

Salt

1/2tsp Baking Powder

2/3cup Oil

1/2 cup Chopped Carrots

1/2cup Chopped Capsicum

1/2 cup Corn

1tbsp.ginger garlic green chili paste

1/2tsp Oregano crushed

2tbsp. tomato sauce

1tbsp.red chili sauce

Cold water

Oil


Method



1. In a bowl add refined flour, salt, baking powder and oil rub all the ingredients nicely slowly add

    cold water to it knead a tight dough, let it rest for 10-15minutes

2. In a pan take some oil add ginger green chili garlic paste fry it now add chopped carrots mix all

  well goes in chopped capsicum, corn and salt mix all well, let it cook for few minutes till veggies

  are not soft.

3. Remove the lid and mix all well check whether veggies are soft or not, now add crush

  oregano, tomato sauce, and red chili sauce mix all well add cheese or paneer let it cool completely

4.Apply some oil in hand and knead the dough, take a rolling pin to make the sheets, divide the

  dough in equal parts


5. Take a dough ball press it and make it round, roll it thick


6. Cut the edges with the help of a knife, now divide the sheet into two parts brush water on the

    edges, fill the filling in it and with the help of other sheet covers it press with fingers nicely cut the

    extra edges and make impressions with a fork.


7. Keep the puffs in the refrigerator for half n hour


8. Place the oil in a wok to heat. Fry the puffs in a medium-high flame


9.Seve hot with sauce


Note


Knead the dough with cold water


Refrigerate for half n hour








Tuesday, May 29, 2018

Bread Roll | Potato Stuffed Bread Roll | Easy Snack Recipe | foddiescorner




Bread Roll | Potato Stuffed Bread Roll

Bread roll all time favorite of everyone, bread roll with green chutney is one of the best combos for parties. This recipe is quite easy to make and loved by all age group, bread filled with potato and all veggies this stuffing tastes amazing.this is one of the ideal starters for kids, an appetizer before the main course evening snack can be made whenever required as the ingredients are very easily available and this changes your taste buds


Ingredients


Bread(white /brown)

3-4 Potato Boiled

1tbsp.ginger garlic green chili paste

1-2 chopped onion

1/2 cup capsicum

1/2 cup carrot

1/2tsp.cumin

1/2tsp turmeric powder

1/2tsp.coriander powder

1/2tsp.red chili powder

Coriander chopped

Lemon juice

Paneer

Salt

Oil


Method


1.in a pan take some oil when it's hot add cumin when it splutters add chopped onion mix well now

ginger garlic green chili paste fry till onion becomes golden brown


2. Add chopped capsicum and carrot mix well close the lid let the veggies become soft


3. Check the veggies if soft add all dry spices turmeric, coriander, and red chili powder mix all well

cook for a second goes in boiled potatoes mix all well add lemon juice and salt close the lid and let

all the spice mix for 2-3 minutes


4. After some time coriander chopped mix well add grated paneer to the mixture and let it cool


5. Remove the bread sides with the help of a knife or hand, dip it in water and squeeze all the water

from it now make potato roll and place in between of bread slice and roll it from all the sides

properly so that oil doesn't enter inside. Following the same procedure make all the rolls


6.Fry the rolls in medium high flame


7.serve them with green chutney or sauce



Note:


Stuffing should be cool while filling

Bread slices should be fresh

The roll should be closed nicely to avoid extra oil going inside

Fry in medium high flame to avoid cracks








Monday, May 21, 2018

Stuffed Mushroom | Restaurant Style Stuffed Cheesy Mushroom Starter | foddiescorner




Stuffed Mushroom

Best ever stuffed mushroom you are going to experience after making this dish. A restaurant-style appetizer very nice in taste. If you are planning a house party kids party these are going to be a super hit starter dish, cheese filling gives an amazing taste to the mushroom




Ingredients


8-10 Mushroom

2-3 boiled potato

1tbsp Ginger green chili garlic paste

Coriander chopped

Bread Crumbs

1/2 Tsp. Red chili powder

2 Tsp. Chat Masala

1Tsp. Mixed Herbs

1/2 Tsp. Black Pepper Powder

2 Tbsp Corn Flour

1 Tbsp All-purpose Flour

Cheese

Salt

Oil


Method


1.Wash and peel the mushroom remove the stems from it

2. In a bowl take mash potato ginger green chili garlic crushed chat masala red chili powder mixed

    herbs cheese coriander chopped mix all them nicely

3. Stuff the mushroom with potato cheese stuffing, with the help of the wooden pick join two

   mushrooms

4. Take corn flour and maida in a bowl add black pepper, salt and water make a smooth paste

5. Coat mushroom first with paste than with panko breadcrumbs repeat it again double coat all the

    mushroom, keep them in the refrigerator for 30-40 minutes

6. Deep fry the mushroom  on medium high flame till crisp and golden in color

7. Serve hot with green mint chutney or any dip of your choice


Note:


Peel mushroom nicely as they are very soft

Refrigerator for at least 30minutes

Double coat  mushroom

How To Make Panko Bread Crumbs

Remove the sides from the bread crush them with hands or food processor, place them on the baking sheet and bake them at 150 degree Celsius for 6 to 8 minutes until the crumbs dry not toasted in texture, in between keep checking them. Take them out allow them to cool







Wednesday, May 16, 2018

Sabudana Khichdi Recipe | Sago Khichdi | foddiescorner




Sabudana khichdi
Sabudana khichdi one of the most famous snacks also known as Sago, sabudana is mainly consumed during fast it is one of the most famous snacks consumed as breakfast or evening snack.sabudana is made from tapioca root that is loaded with lots of calcium, iron, potassium and vitamin k which are kept minerals for bone strengthening good for kids. Sago is  full of energy so while fasting it helps to store energy

Sabudana khichdi is a flavor full combination it opens all your taste buds as the black pepper and green chili goes  in a perfect feel of spicy food comes to your khichdi 





Ingredients:



Ghee

1 cup Sabudana/Sago

3-4 green chili chopped

1/2 tsp black pepper

3-4  tbsp.roasted groundnuts powder

1/2 cup roasted groundnut

ginger chopped

medium-sized potato chopped

1tbsp.sugar optional

1tbsp.Lemon juice

Coriander chopped

Salt / Rock salt (if fasting use rock salt )

Method:



Soak 1 cup sabudana in 2 cup water for 1 hour after that drain the water and let it rest for 3-4 hour 


In a pan take 2 tbsp.ghee add some cumin seeds into it when it splutter adds green chili and ginger let it cook nicely now add potato to it mix well add some salt and water to it cover the lid and let the potatoes cook



Remove the lid check the potatoes cooked add black pepper mix well goes in sabudana mix it well salt according to taste, Cover the lid for another 2-3 min.



Add the groundnut powder mix lemon juice add roasted ground nut chopped coriander



Serve hot with curd, green chutney  or anything of your choice 








Note:


Soak well to avoid stickiness of sago 


Black pepper enhance the taste so not to miss


Rock salt to be used if fasting 












Monday, April 30, 2018

Stuffed Moong Dal Chilla Recipe | How To Make Moong Dal Chilla | foddiescorner




Stuffed moong dal chilla
Moong dal chilla is made with the most nutritious green lentil moong, moong dal is very nutritious in all prospective it takes cares of your stomach very well when it is upset.if you are dieting take a bowl of moong dal your tummy also get's full and it helps in weight reduction also.Moong dal chilla is one of the must recipes
   Stuffed moong dal chilla tastes very yummy with the best of all green veggies, it can be made for breakfast quick snacks kids are also going to love it served in parties.






Ingredients 


1 cup moong dal (washed and soaked for at least 2hour)

1/2 cup chopped capsicum

1/2 cup chopped beans

1/2 cup chopped carrots

1/2 cup chopped coriander leaves

1/2 cup grated paneer

2' ginger

4-5 green chili

1/2tsp. turmeric powder

1/2 tsp.chat masala

 Pinch Asafetida  (optional)

Salt

Water

Oil


Method



1.Wash and soak dal for at least 2 hours, grind to make a smooth paste add 2 green chilies and ginger

    salt according to taste, take the paste in a bowl add some asafetida  chopped green coriander leaves

    add water 4-5tbsp.to make a nice consistency


2.In a pan add  oil cumin seed when it crackle add chopped onion ginger green chili paste mix it

   well, let it cook for few seconds add 1/2 tsp.turmeric powder mix it goes in all the green veggies

  (carrot,capsicum &french beans ) sprinkle some salt and cover the pan.Remove the lid and add

   grated fresh paneer to it mix well turn off the flame add chat masala some coriander leaves let it

   cool


3.In a non-stick tawa brush some oil  when it heats remove all the excess oil with the help of

   tissue, take a ladder full batter and pour it on it with light hand move it in a circular way when it       
   cooks  from up apply oil to the side some on top flip it, let it cook for few seconds again flip it and

   add filling to it fold it


4.Serve hot with green chutney or any of dip of your choice





Note:


Wash and soak dal for 2 hours

The filling can be made any of your choice








Wednesday, April 25, 2018

Starbucks Banana Bread Recipe | Vegan Banana Bread | Foddiescorner




banana bread

One day was out with my friends planned to have some coffee we went Starbucks ordered some coffee for us with coffee one of mine friend ordered banana bread while having coffee she insisted me to have a bite, well let me tell you I don't like to have sweet bread and coffee together.as she insisted so had to take a bite while eating eat I enjoyed each and every flavor in that bite.So now the struggle starts how to make a perfect one by myself tried many hit and trails and at last, came up with this beautiful recipe which I made with almost the same taste which I tasted there.So friends do try and share your experiences.Happy baking!!



Ingredients (1cup=250ml)


1 3/4 cup Whole wheat flour

1/4 cup Corn flour

2tsp.Cinnamon

Salt pinch

1/2 cup Thick Curd

1 1/2 tsp.Baking Soda

1 1/2 cup mashed banana

1cup Sugar

1/2 cup Oil

2 tsp.Vanilla

1/2 cup walnuts and pecans

2tbsp. Milk


Method 


1. Preheat oven to 180 degree Celsius

2. Sieve all the dry ingredients at least 5-6 times

3. Mash the ripe banana's nice with the help of a fork, now add thick curd mix well baking soda keep

   aside for 5-7minutes

4. In a bowl beat oil and sugar till light, add the bananas mixture, vanilla essence  and beat again

5. Fold in the flour in two batches

6. Do not overmix

7. Chop some walnuts and mix it in flour

8. Add the walnuts to the mixture add milk

9. Fold till it combines

10. Pour into a greased loaf tin and sprinkle the remaining nuts

11. Bake in a preheated oven at 180-degree Celsius for 35-40 minutes

12. Insert a toothpick if it comes out clean your cake is ready, let it cool completely before slicing


Notes


Temperature differ microwave to microwave check after 30minutes

Slice after the cake is cooled

Do not overmix the batter







Monday, April 9, 2018

Rajasthani Dal Bati Churma Recipe | How To Make Dal Bati Churma | foddiescorner




Rajasthani Dal Bati Churma Recipe

Dal Bati Churma a very special Rajasthani dish without mentioning about it Rajasthani food is incomplete,dal bati churma is a nice combination of lentils bread and semi-sweet churma.this is a whole meal dish.if you are visiting Rajasthan don't forget to taste this dish and if not try this amazing recipe right now.




Ingredients

Dal :

1/2 cup Urad dal

1/2 cup chana dal

1/2tsp.turmeric powder

1/4tsp.red chili powder

1 tsp.coriander powder

Salt

For tempering :

1medium sized onion chopped

4-5 garlic cloves

2-3 green chili

1" ginger

1 medium-sized tomato chopped

1tsp.Garam masala

chopped coriander leaves

Ghee/oil

Bati :

1 cup wheat flour

Salt

ghee/oil

lukewarm water

Churma :

1/2 cup wheat flour

Salt

ghee/oil

lukewarm water

mixed dry fruits (cashew nut, almonds & raisins)

Green cardamom powder

sugar


Method :

Dal

1.wash and soak dal for 20min.after that drain the water and transfer the dal to the pressure cooker

    add turmeric powder, red chili powder, coriander powder, salt and water  to it pressure cook it.

2. In a pan take 4-5tbsp.oil/ghee according to your choice as oil starts heating add cumin seeds,

     asafetida now add chopped garlic let it cook now goes in chopped onion mix it well, let it cook

     until it turns pinkish.

3.Add a pinch of turmeric, red chili, coriander powder, and garam masala mix it well add chopped

   tomato mix nicely and let it cook until it turns soft, now add dal to it if thick add some lukewarm

   water to it cook for another 5min.garnish with coriander leaves

Bati

1.In a big bowl take wheat flour  make a well in it now add ghee to it and rub it nicely so that

   bati becomes soft add some salt to it, with the help of lukewarm water knead a stiff dough.cover it

   with a damp cloth let it rest for 15min.

2.Divide the dough into equal parts, now take the dough and make round shape ball while making

   make a plus sign impression with your hand and again shape, like this make all the bati's

3.keep the bati in baking tray bake it for 20-22min on both side at a temperature of 180-degree celsius


Churma

1.Take 2-3 baked bati grind them to powder form, in a pan take 3-4 tbsp ghee when it heats add the

    powder to it cook it for 3-4 minutes, keep on mixing add cardamom powder to it close the gas and

     sugar to it either powdered  or granulated and add all the dry fruits

  Dip the bati in ghee and pour some ghee on dal and churma on side serve hot




Note :

1.while making bati use lukewarm water make a tight dough

2.After 20min.do check your bati and flip it over

3.If soggy let it bake for another 5minutes

4.Bati should be dipped nicely in ghee
















Monday, April 2, 2018

Haryana Aloo Chutney Pulao Recipe | foddiescorner





Haryana Aloo Chutney Pulao Recipe | foddiescorner


Aloo chutney pulao one of the authentic dish coming from Haryana. This recipe is so flavorful it takes you to the real Haryana, people there prefer very desi dishes which are very easy to cook and ingredients are very easily available. Aloo chutney pulao as the name suggested is a combination of baby potatoes with mint coriander chutney cooked with basmati rice in ghee a very flavorful combination.






Ingredients

4-6 baby potatoes

1cup Basmati rice (washed and soaked for 20min.)

Ghee

1-2 Bay leaves

3-4clove

2 cardamoms

4-5 black pepper

1inch Cinnamon

1Star anise

1tsp.sahi jeera/black jeera

1 cup Coriander leaves

1/2cup mint leaves

4-5 green chilies

1inch ginger

4-5 garlic cloves

1tbsp.Lemon juice

Salt

Water


Method


Wash baby potatoes and peel the skin off with the help of fork make impression on it.

In a grinder take coriander, mint leaves, ginger, garlic, green chili, lemon juice and salt grind to a smooth paste

In a bowl take potatoes and a generous amount of chutney mix them well and marinate it for 5min.

In a pan add 4-5tbsp.ghee when it heats add all the dry spices to it let them cook for a second now add marinated potatoes to it mix them well let it cook for another 5min.

Add washed and soaked basmati rice to it mix them gently let it cook for 5min.add remaining chutney to it now add salt and water to it, close the lid and let it cook

Aloo chutney pulao is ready to it serve them hot with onion raita, pickle, papad or any of your choice.

Note


Wash and soak rice for 20minutes

Water should be in the adequate amount 1:2