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Hello folks.....
I have been away for a very long time due to some personal reasons... but now i'm back and ready with new recipes, more beauty tips, health articles and some really cool products to review :) .

First, I would like to write about some of the products I have been using. Among all other things, here is the stuff which is on the top of my list.

• Color Studio Professional Blush 
• Olay Instant Skin Smoothing Serum
• Dove Silky Nourishment Body Cream
• Maybelline Baby Lips Lip Balm

All reviews coming up soon! :) 

Gulab Jamun

Making home made gulab jamun is not as hard as it looks. Try the recipe below and enjoy the sweet delight. 

Gulab jamun through different phases of preparation

Ingredients 

• 1 cup powder milk
• 1 Tbs ghee
• 1 Tbs flour
• 2 tsp baking powder 
• 1 egg
• 1 and 1/2 cup water
• 1 cup sugar
• Some cardamom seeds
• oil for frying 

Directions

Gulab jamun in the making ;-)

1. Add the water, sugar and cardamom seeds together to prepare the sheera. Let it simmer while you go ahead with the rest of the procedure.
2. Mix powder milk, flour and baking powder in a bowl. 
3. Add ghee and oil to the mixture. Mix together to form a dough.
4. Make small balls and put in the refrigerator for 5 minutes.
5. Heat up the oil. It should only be mildly warm before you add the balls to it. 
6. Deep fry the balls on low flame till they turn brown. Do not overcook to a dark shade.
7. Immediately transfer to the hot sheera.
8. Let the balls absorb the sheera for 30 minutes and then take them out or you can just let them soak up the entire sheera. 

Aloo Qeema

This tempting and spicy desi dish is everyone's favourite:-). I particularly enjoy it with Paratha. Do try it!

Ingredients

• 1/2 kg mutton or beef mince
• 3 medium sized potatoes
• salt according to taste
• red chilli powder according to taste
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp garlic paste
• 2 tsp ginger paste
• 2 large tomatoes
• 1 medium sized onion 
• 2-3 chopped green chillies 
• some chopped coriander leaves
• ghee or oil for cooking

Directions

1. Grind the onion to make a fine paste.
2. Heat oil in a cooking utensil. Cook till light brown.
3. Add 1 tsp ginger and 1 tsp garlic paste. Stir. The contents and cook for 1-2 mins.
4. Add the mince. Turn the flame high otherwise a lot of water will be released from the mince and it will turn hard.
5. Cook the mince till it turns brown. Turn the flame to medium now and keep cooking till the color becomes darker.
6. Grind the tomatoes and add the paste to the mince. Add all the spices along with the remaining ginger garlic paste.
7. Cut the potatoes into small cubes. Add them right after the tomato paste.
8. Cook till the tomato paste thickens and separates from the oil. Now add only a little water and close the lid.
9. Cook till the all the tomato paste and water has been absorbed and the potatoes have been cooked.
10. Add the chopped green chillies and corriander leaves. Turn the stove off and close the lid to let the flavour fuse.

Enjoy with raita and fresh salad :-)

Spicy Moong Daal Fried

If you are in the mood of something desi, spicy yet simple, try this moong daal recipe for lunch and serve it with bondi raita :). Plus, as it is full of protein and fiber, it serves as a great meal option if you are on a diet. 

Spicy Moong Daal Fried Served with Boondi Raita

You just need a few ingredients and the cooking procedure is very simple. So, on days when you are not in the mood of spending too much time in the kitchen, just prepare this tasty daal.

Delicious and Healthy Moong Daal

INGREDIENTS: 

• 2 cups Moong Daal 
• 2 large tomatoes
• Salt according to taste
• Red chilli powder according to taste
• 1/4 tsp turmeric powder
• 2 tsp corriander powder (dhania powder)
• 2 fresh green chillies
• 1/4 tsp chaat masala
• Ghee or oil for cooking

DIRECTIONS

• Soak the daal in luke warm water and let it stand for at least 1 to 2 hours before cooking.
• Grind the tomatoes and make a paste. 
• Heat up ghee/oil and add all the spices (salt, red chilli powder, turmeri powder and corriander powder) to it. Do not add the chaat masala yet.
• Cook the spices on medium heat for just one to two minutes to get rid of their raw flavour. Stir once or twice to distribute the heat evenly.
• Add the tomato paste and cook on medium flame till the tomato paste thickens and the ghee/oil separates. Keep stirring from time to time to prevent the contents from sticking to the bottom of the cooking utensil. There is no need to add water.
• Add the daal now. Add only 1/4 cup of extra water, stir the contents well once and close the lid. Cook on low flame. The extra water will be absorbed and the daal will become tender. Avoid stirring the contents too much as the daal might get mashed up. Stir only occasionally if needed. Do not add extra water until necessary. 
• When all the water has been absorbed and the daal looks dry, add finely chopped green chillies. Close the lid to let the flavour of the chillies fuse with the daal. Cook for one minute on very low flame. Then turn the stove off but let the lid remain closed till its serving time.
• Take out the daal in a serving dish. Sprinkle chaat masala over it.
• Serve with boondi raita. 

 Moong Daal

Simple Chocolate Muffins Recipe

Here is a recipe for some really soft muffins which will just melt in your mouth :).

Ingredients:

1. 2 cups flour
2. 2 tsp baking powder
3. 1 egg
4. 1 cup milk
5. 1 cup ground sugar
6. 1/4th cup oil
7. 1/4 cup cocoa powder 

How to Make:

1. Preheat the oven
2. Use an electric beater to mix ground sugar and oil together.
3. Add the egg to the mixture and beat it well until it is fluffy.
4. In a separate bowl, add all the dry ingredients together (flour, baking powder and cocoa powder).
5. Now combine both the mixtures in one bowl. Mix with a fork and then use the beater (only for around 30 seconds) to form a smooth mixture. 
6. Add half cup milk. Beat again till the mixture is smooth. Add the rest of the milk and repeat. 
7. The final mixture should be smooth. It will be a little more runny than your usual cake batter. 
8. Grease your muffin tray and sprinkle some dry flour in each compartment. This will ensure that the muffins do not stick to the tray when it is time to take them out.
9. Now pour the batter into each muffin compartment and put the tray into the oven.
10. Baking time will depend on the type of oven and temperature. To check whether the muffins are done, use a matchstick. Insert it into a muffin, if it comes out clean, the muffins are ready. 
11. Let the muffins cool down a little before you take them out.

TIP: Use a butter knife to loosen the muffins at the sides. Be careful, these muffins are too soft and can easily break if you take them out while hot. 

Chicken Manchurian Recipe

This is not the conventional chicken manchurian. It is my own variation - quick to prepare and very very tasteful :).

Chicken Manchurian

The main variation here is that instead of preparing the chicken from scratch, I use KNN's chicken pops. You can use any other company's chicken pops which just need to be fried before you eat them. This adds a different flavour and a different texture to the typical manchurian you usually make.

Servings: for 2 people

Ingredietns

1. KNK's Chicken Tender Pops .................................. 5 to 6 large pieces
2. Oil ........................................................................... for frying and 2 Tbs extra
3. Ginger paste .............................................................. 2 tsps
4. Tomato ketchup ....................................................... 2 Tbs heaped
5. Chilli garlic sauce ....................................................... 1 Tbs heaped
6. Soy Sauce ................................................................ 2 Tbs
7. Vinegar ..................................................................... 2 Tbs
8. Sugar ......................................................................... 1 tsp
9. Table salt .................................................................... 1/4 tsp
10. Chinese salt ................................................................ 1/4 tsp
11. Red chilli powder ........................................................ 1/4 tsp
12. water ........................................................................... 1 cup
13. cornflour ...................................................................... 1 Tbs
14. Capsicum (optional) .................................................... 1 small

How to Make

1. Fry the tender pops. Cut each one into half and set aside. 
2. Heat up 2 Tbs oil in a pan. Add garlic paste and fry on medium flame for 1-2 minutes.
3. Add 1 cup water to the pan.
4. Add tomato ketchup, chilli garlic sauce, soy sauce, vinegar, sugar, both the salts and red chillie powder. Mix well and let the water come to a boil.
5. Add the tender pops. Cover the pan and let the contents simmer on low flame for 4-5 minutes.
6. In the meanwhile, mix cornflour in a little water. 
7. Add the cornflour to the pan. But do not add all of it at once. Let the mixture boil and see if you have achieved the desired thickness. If you want it to be thicker, then add more cornflour. Let the contents simmer till you have the thickness that you want.
8.  Cut the capsicum into thin, long strips. Add it to the pan and close the lid to let the flavour of capsicums fuse with the manchurian. The stove should be off now.
9. Keep the lid closed till its serving time.
10. Pour out the contents in a dish and serve with rice :)

You can comment below or on facebook if you have any questions or feedback :)

Chicken Manchurian Served Hot

Cinnamon Rolls Recipe

Here is a delightful snack to satisfy your sweet tooth ;)

Delicious Cinnamon Rolls

Ingredients:

1. flour ................................................................. 2 Cups
2. instant yeast .......................................................1 Tbs
3. sugar .................................................................1 tsp
4. milk ...................................................................1/2 cup
5. egg ....................................................................1
6. baking powder ..................................................1 tsp
7. cinnamon powder ..............................................1 Tbs
8. unsalted butter ....................................................1/2 cup
9. packed brown sugar ...........................................1/2 cup
10. Juice of 1 large lemon
11. Nuts and raisins (optional)

How to Make
Prepare the dough. Mix flour, baking powder, sugar and instant yeast together first. Beat an egg and add it to the dry ingredients. Mix well with hands. Then add warm milk slowly to knead the flour. You can change the quantity of the milk according to your requirement. The final dough should be soft yet firm. It should be well-kneaded.

Put the dough in an air-tight box, or cover with a damp napkin and set aside at room temperature for at least an hour. By that time the dough would have risen. Mix the butter, cinnamon powder, lemon juice, nuts and raisins together and put in a separate bowl.

When one hour (or more) has passed, it is time to roll out the dough. Divide the dough into half and make two balls. Roll out each of them one by one. The rolled-out, flattened dough should now be buttered. Apply evenly. Now fold the dough like a swiss roll. Cut it into smaller rolls of equal size. Place these into a greased dish and put into pre-heated oven. Your cinnamon rolls will be done in 15-25 minutes.

Enjoy at tea time. :)
Comment below or on the facebook page if you have any questions.