Friday, 31 July 2015

Roasted masala Chickpeas


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Ingredients

1 cup dried Chickpea
1 tsp oil
1/2 tsp Cumin powder
1/8 tsp Red Chili powder
Salt to taste

Method:

1]Soak the channa overnight. Pressure cook them next day until soft...it may take 5-6 whistles
2]Drain the water completely, may be wiping with tissue will work as well to remove the moisture from the channa.
3]Preheat the oven to 220 deg C for 10mins.Meanwhile in a wide bowl combine oil, salt, chilli and cumin powder with channa.
4]Line a silver foil/butter paper and spread the channa. Bake it in 220 deg C for 35-40 mins. But check inbetween 15mins and toss it to avoid from burning.
4]Take it out of the oven and allow it to cool completely to get the crunch.Keep them stored at room temperature in an air tight container.

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04:27 Aashiya Tongia

Roasted masala Chickpeas


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredients

1 cup dried Chickpea
1 tsp oil
1/2 tsp Cumin powder
1/8 tsp Red Chili powder
Salt to taste

Method:

1]Soak the channa overnight. Pressure cook them next day until soft...it may take 5-6 whistles
2]Drain the water completely, may be wiping with tissue will work as well to remove the moisture from the channa.
3]Preheat the oven to 220 deg C for 10mins.Meanwhile in a wide bowl combine oil, salt, chilli and cumin powder with channa.
4]Line a silver foil/butter paper and spread the channa. Bake it in 220 deg C for 35-40 mins. But check inbetween 15mins and toss it to avoid from burning.
4]Take it out of the oven and allow it to cool completely to get the crunch.Keep them stored at room temperature in an air tight container.

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Chocolate Deep Almond Bite

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Ingredients

½ cup good quality honey
2 Tablespoons of butter
1 cup almonds coarsely, chopped (preferably soaked and dehydrated)
4 ½ oz/ bittersweet chocolate, finely chopped

Method

1] Line an 8 inch square baking pan with parchment paper; set aside.
2] Heat honey and butter in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
3] Fold in the chopped almonds and stir until well coated.
4] Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
5] Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
6] Melt chopped chocolate in the microwave or over a double boiler.
7] Dip one end of each square into melted chocolate.
8] Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
9] If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.

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03:31 Aashiya Tongia

Chocolate Deep Almond Bite

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

½ cup good quality honey
2 Tablespoons of butter
1 cup almonds coarsely, chopped (preferably soaked and dehydrated)
4 ½ oz/ bittersweet chocolate, finely chopped

Method

1] Line an 8 inch square baking pan with parchment paper; set aside.
2] Heat honey and butter in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
3] Fold in the chopped almonds and stir until well coated.
4] Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
5] Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
6] Melt chopped chocolate in the microwave or over a double boiler.
7] Dip one end of each square into melted chocolate.
8] Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
9] If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.

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Bottle Gourd Pudding

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SERVES: 4 to 5
Ingredients

Milk – 1 liter (full cream)
Lauki (Bottle Gourd) – 500 grams
Cashew nuts – 10 (Cut each Cashew into 6-7 pieces)
Sugar – 80-100 grams (less then ½ cup)
Cardamom – 4-5 (Peel and ground)
Almonds – 4 (Cut into thin stripes)
4 to 5 strands of saffron | kesar

Method

1] Put milk for boiling in a thick-bottomed pot.
2] Peel the skin from the Lauki (bottle gourd), wash it, remove the seeds and grate it finely.
3] When the milk starts boiling, add the lauki, cashews and strands of saffron to it and stir with a stirring spoon. Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the lauki and milk are mixed well with each other and acquire a thick consistency. Add sugar and cardamoms to the Kheer and mix well and let it cook for 3-4 minutes.
4] The Lauki Kheer is ready. Take out the kheer into a serving bowl, and garnish it with the almond stripes. Serve it warm or cold after your dinner as a sweet dish.

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02:30 Aashiya Tongia

Bottle Gourd Pudding

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

SERVES: 4 to 5
Ingredients

Milk – 1 liter (full cream)
Lauki (Bottle Gourd) – 500 grams
Cashew nuts – 10 (Cut each Cashew into 6-7 pieces)
Sugar – 80-100 grams (less then ½ cup)
Cardamom – 4-5 (Peel and ground)
Almonds – 4 (Cut into thin stripes)
4 to 5 strands of saffron | kesar

Method

1] Put milk for boiling in a thick-bottomed pot.
2] Peel the skin from the Lauki (bottle gourd), wash it, remove the seeds and grate it finely.
3] When the milk starts boiling, add the lauki, cashews and strands of saffron to it and stir with a stirring spoon. Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the lauki and milk are mixed well with each other and acquire a thick consistency. Add sugar and cardamoms to the Kheer and mix well and let it cook for 3-4 minutes.
4] The Lauki Kheer is ready. Take out the kheer into a serving bowl, and garnish it with the almond stripes. Serve it warm or cold after your dinner as a sweet dish.

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Tuesday, 28 July 2015

Lauki Thepla


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SERVES: 10 to 12 theplas

Ingredient
¾ cup grated lauki/dudhi/opo squash
2 cup whole wheat flour/atta
3 tbsp gram flour/besan
3 tbsp curd/dahi/yogurt
1/2 teaspoon ajwain (carom) seeds
6 green chilis, or according to taste, ground into a paste
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tbsp oil
¾ tsp salt or add as required
oil for roasting, as required
a small bowl of water

Method
1)Mix all the ingredients and knead into a soft dough using water only if required.
2)Divide the dough into 10-12 equal portions.
3)Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
4)Heat a non-stick tava (griddle) and when you see bubbles on the thepla, flip it.
5)spread some oil on the thepla all over.flip again.
6)spread some oil on this side now.cook each thepla till golden brown spots appear on both the sides.
5)Serve hot.
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04:58 Aashiya Tongia

Lauki Thepla


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


SERVES: 10 to 12 theplas

Ingredient
¾ cup grated lauki/dudhi/opo squash
2 cup whole wheat flour/atta
3 tbsp gram flour/besan
3 tbsp curd/dahi/yogurt
1/2 teaspoon ajwain (carom) seeds
6 green chilis, or according to taste, ground into a paste
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tbsp oil
¾ tsp salt or add as required
oil for roasting, as required
a small bowl of water

Method
1)Mix all the ingredients and knead into a soft dough using water only if required.
2)Divide the dough into 10-12 equal portions.
3)Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
4)Heat a non-stick tava (griddle) and when you see bubbles on the thepla, flip it.
5)spread some oil on the thepla all over.flip again.
6)spread some oil on this side now.cook each thepla till golden brown spots appear on both the sides.
5)Serve hot.
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Monday, 20 July 2015

Masala Peanuts

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Ingredient

Peanuts - 2 cups ( I used Raw)
Gram Flour - 1/2 cup
Chilli Powder - 1 tblsp
Baking Soda - 1/2 tsp
Asafoetida / Hing - 1/2 tsp
Salt to taste
Water as needed
Oil for deep frying

Method:

1]In a wide bowl add the peanuts and wash it nicely.
2]Drain the water completely.
3]Add the besan (gram flour), rice flour, chilli powder,Asafoetida,Baking Soda, salt,and mix thoroughly.
4]Add few drops of water ,to make it into a tight mixture( Never add excess water and make the mixture loose).
5]Once they are coated. Fry this in hot oil til they turn light golden. Do not add too much in a batch.
6]Drain them in some paper towel.
7]This peanuts will be done very fast and be careful while frying this as this will get burnt easily.
8]Store this in a air tight container and enjoy with tea.

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02:00 Aashiya Tongia

Masala Peanuts

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Ingredient

Peanuts - 2 cups ( I used Raw)
Gram Flour - 1/2 cup
Chilli Powder - 1 tblsp
Baking Soda - 1/2 tsp
Asafoetida / Hing - 1/2 tsp
Salt to taste
Water as needed
Oil for deep frying

Method:

1]In a wide bowl add the peanuts and wash it nicely.
2]Drain the water completely.
3]Add the besan (gram flour), rice flour, chilli powder,Asafoetida,Baking Soda, salt,and mix thoroughly.
4]Add few drops of water ,to make it into a tight mixture( Never add excess water and make the mixture loose).
5]Once they are coated. Fry this in hot oil til they turn light golden. Do not add too much in a batch.
6]Drain them in some paper towel.
7]This peanuts will be done very fast and be careful while frying this as this will get burnt easily.
8]Store this in a air tight container and enjoy with tea.

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Monday, 13 July 2015

Mango Rabdi

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Ingredients
Milk - 4 cup
Mango ( cut into pieces ) - 1 cup
Sugar - 1/2 cup
Pista - 5 finely chopped
Almonds - 5 finely chopped
Cardamom powder - a pinch
Saffron - a few strands

Method
1) Take milk in a vessel with heavy and place it over flame to heat. When it simmers once, reduce the flame to medium.
2)Add Saffron , Collect all the malai formed on the surface, at the corners with help of a ladle. Stir really well by bringing the ladle to the bottom of the pan so that milk doesn’t stick to the bottom. Cook until it remains 1/3 in quantity.
3)Peel mango as well and chop in small chunks. When milk gets thick in quantity, add sugar and chopped almonds-pistachios into it and mix well. Turn off the flame. Now add finely chopped mango chunks in rabdi and mix nicely. Also, mix cardamom powder as well.
4)Mango rabdi is ready. Take it out in a bowl and garnish with some chopped mango chunks and almonds-pistachios. This mango rabdi can be stored in refrigerator for 2 to 3 days.

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04:49 Aashiya Tongia

Mango Rabdi

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients
Milk - 4 cup
Mango ( cut into pieces ) - 1 cup
Sugar - 1/2 cup
Pista - 5 finely chopped
Almonds - 5 finely chopped
Cardamom powder - a pinch
Saffron - a few strands

Method
1) Take milk in a vessel with heavy and place it over flame to heat. When it simmers once, reduce the flame to medium.
2)Add Saffron , Collect all the malai formed on the surface, at the corners with help of a ladle. Stir really well by bringing the ladle to the bottom of the pan so that milk doesn’t stick to the bottom. Cook until it remains 1/3 in quantity.
3)Peel mango as well and chop in small chunks. When milk gets thick in quantity, add sugar and chopped almonds-pistachios into it and mix well. Turn off the flame. Now add finely chopped mango chunks in rabdi and mix nicely. Also, mix cardamom powder as well.
4)Mango rabdi is ready. Take it out in a bowl and garnish with some chopped mango chunks and almonds-pistachios. This mango rabdi can be stored in refrigerator for 2 to 3 days.

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Friday, 3 July 2015

Paneer Bread Roll

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Ingredients
•Bread - 6
•Paneer - 150 grams (1 cup crumbled)
•Capsicum - 1/4 cup (finely chopped)
•Red chilli powder 1/4 tsp
•Green coriander - 2-3 tbsp (finely chopped)
•Ginger - 1 tsp paste
•Tomato sauce / ketchup 1 tsp
•Green chilly - 1 (finely chopped)
•Garam Masala 1/2 tsp
•Salt - 1/4 tsp or as per taste
•Oil - for frying
•Milk 1/2 cup

Method
•Remove the crusts of the bread slices and soak each bread slice in the milk for 2 minutes. Press the bread slice lightly to squeeze out the excess milk.
•Crumble the bread and mix well to make a soft dough. Keep aside.
•Take milk in a plate and dip one bread slice into it. Take out the bread slice immediately and place it over your palms. Now squeeze out the excess water from it with help of other hand. Place 2 to 2.5 tsp stuffing over the bread slice. Lift the slice from all sides and close the stuffing very nicely. Likewise, place stuffing in each bread slice, fold and make rolls.
•Preheat oil in a pan. Take rolls and place them in oil for frying. Keep flipping the sides and fry until rolls turn golden brown in color.
•Take out fried bread rolls from the oil and place it over a plate with napkin paper.
•Serve paneer bread rolls with green chutney or tomato sauce .

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03:08 Aashiya Tongia

Paneer Bread Roll

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients
•Bread - 6
•Paneer - 150 grams (1 cup crumbled)
•Capsicum - 1/4 cup (finely chopped)
•Red chilli powder 1/4 tsp
•Green coriander - 2-3 tbsp (finely chopped)
•Ginger - 1 tsp paste
•Tomato sauce / ketchup 1 tsp
•Green chilly - 1 (finely chopped)
•Garam Masala 1/2 tsp
•Salt - 1/4 tsp or as per taste
•Oil - for frying
•Milk 1/2 cup

Method
•Remove the crusts of the bread slices and soak each bread slice in the milk for 2 minutes. Press the bread slice lightly to squeeze out the excess milk.
•Crumble the bread and mix well to make a soft dough. Keep aside.
•Take milk in a plate and dip one bread slice into it. Take out the bread slice immediately and place it over your palms. Now squeeze out the excess water from it with help of other hand. Place 2 to 2.5 tsp stuffing over the bread slice. Lift the slice from all sides and close the stuffing very nicely. Likewise, place stuffing in each bread slice, fold and make rolls.
•Preheat oil in a pan. Take rolls and place them in oil for frying. Keep flipping the sides and fry until rolls turn golden brown in color.
•Take out fried bread rolls from the oil and place it over a plate with napkin paper.
•Serve paneer bread rolls with green chutney or tomato sauce .

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