RABBI's Wishful Kitchen Of Mrs.Nancy Samuel

26/05/2022

Gift good manners to your child!

18/05/2022

Important manners for your child to practice in daily life.

17/05/2021

Hello Friends!!!!!!!!!

Today's Recipe

An is the incredible source of protein and is counted as one of the most nutritious foods in the world. It's such a versatile ingredient that you can make anything with it, be it a dessert of breakfast! Here's a recipe that will be loved by all the - . Thus Manchurian recipe is made just like the traditional dish, the only difference is the main ingredient used in it. Prepared using exotic spices and sauces, the taste of Egg Manchurian is just awesome and will make anyone fall in love with it.

This tasty curry with thick gravy is truly a flavour bomb with its perfect balance of salt, sweet, spiciness and sourness. It tastes amazing with chapathi, roti or fragrant fried rice as well. Check out the unique recipe of egg manchurian.

:-
7 eggs
2 onions
3 tbsp ginger (chopped)
4 tbsp spring onion
3 tbsp garlic (chopped)
6 tbsp corn flour
3 tbsp all purpose flour
3 tbsp green chillies (chopped)
1 ½ tsp pepper powder
250 ml oil
1 bell pepper
3 tbsp soy sauce
1 tbsp red chilli sauce
1 tsp vinegar
½ tsp sugar
250 ml hot water
2 sprigs coriander leaves
Salt as required

:-
Boil the eggs and separate the whites and the yolks
Cut the boiled egg whites into small pieces
Add chopped onions into it
Add 1 tbsp ginger and garlic, ½ tsp pepper powder, 1 tbsp soy sauce, 5 tbsp corn flour and 2 tbsp all purpose flour
Mix well
Heat oil in a pan
Make small balls from the egg mix and fry in hot oil
Fry until the balls are crispy and golden in colour
Keep them aside to be used later
Heat oil in a pan
Add 2 tbsp spring onion, 1 tbsp ginger and 1 tbsp garlic
Sauté well
Now add 2 tbsp green chillies and coriander leaves as well
Sauté well
Into it add 2 tbsp soya sauce, 1 tsp vinegar and 1 tbsp red chilli sauce
Mix well
Pour in the hot water
Mix 2 tbsp corn flour in 1 tbsp water
Add this corn flour slurry into the dish when the gravy begins to boil
Add salt, sugar and ½ tsp pepper powder when the gravy thickens up
Now add onion and bell pepper
Finally add in the fried egg balls
Mix well by putting the heat on low
Enjoy the delicious egg ball curry.



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13/05/2021

Hello Friends!!!!!!

A special post after long time on a
Chilled Rainy & Cozy Day.............

is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as .

:-
1½ cup 250 gm maida / plain flour / refined flour / all purpose flour
▢½ tsp sugar
▢½ tsp baking powder
▢water as required (¼ cup approx)
▢¼ cup 50 gm ghee / clarified butter
▢¼ cup 65 gm curd / yogurt
▢oil for deep frying
for sugar syrup:
▢1 cup 250 gm sugar
▢½ cup water
▢few thread saffron / kesar
▢¼ tsp cardamom / elachi

:-
1. firstly, in a large mixing bowl take 1½ cup maida.
2. also add ½ tsp sugar, ½ tsp baking powder. combine well.
3. now add ¼ cup ghee and crumble the mixture.
4. further add ¼ cup curd and combine well.
5. additionally add ¼ cup water and start to make dough without kneading.
6. cover with moist cloth and rest for 15 minutes.
7. after the dough has rested for 15 minutes, slightly knead the dough.
8. pinch a small ball sized dough and make ball.
9. make a dent at the centre with the help of thumb.
10. deep fry in medium hot oil on low flame till the balls turn golden brown and crisp.
11. drop them into warm sugar syrup immediately.
12. coat the badhusha with sugar syrup both the sides and soak for 5 minutes.
13.finally, serve balushahi recipe or badusha recipe.



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19/02/2021

The Indian mackerel is a species of mackerel in the scombrid family of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine.

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05/08/2020

Hello Friends!!!!!!!

A Heavy Dinner Dish for a Cold Rainy Night.......

, or is a dish originating from the Indian subcontinent, most common in , , and , cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/ meat or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.

Recipe from OUR Kitchen..........

:-
250 Grams Mutton / Beef / Chicken Kheema
1/2 Cup Frozen or Fresh Peas
1 Potato, 2 Carrots & 4 Beans (chopped into tiny cubes)
1 Large Onion(roughly chopped)
2 Tbsp Ginger Garlic Paste
1 Tomato(roughly chopped)
2 Cups Bansi Rawa
4 Slit Green Chillies
2 Tbsp Chilly Powder, 1 Tsp Turmeric Powder, 1/2 Tsp Coriander Powder, 1 Tbsp Garam Masala
1 Bay Leaf ,3 Cardamom Pods, 4 Cloves and 2 inch Stick Cinnamon
4 Tbsp Oil and Ghee
Mint, Coriander and Lime Juice for garnish
Salt as per taste

:-
1. In a heavy bottom pot add 2 tsp oil add 1 tbsp ginger and garlic paste fry a bit add the meat and fry a bit add chilly powder turmeric powder coriander powder and salt keep frying add 1/2 cup water salt cover for a minute and cook once it starts to boil add chopped potato, carrots, beans and peas cover and cook till water evaporates meat and veg should have cooked through.

2. Heat a heavy bottom wok on medium flame add the bansi rawa keep stirring and dry roasting rawa once dry roasted it will turn brown in color remove from flame and reserve.

:-
1. Heat a heavy bottom wok on medium flame add oil and ghee once the oil is hot add ginger and garlic paste fry a bit till raw flavor has gone add whole spices bayleaf, cardamom, cloves and cinnamon allow to splutter a bit.

2. Add onion and slit chilly fry a bit add tomato and fry a bit once the onion and tomato has reduced a bit add rawa and fry add salt as per taste and keep stirring and frying.

3. Add 6 cups hot water and mix all ingredients add the kheema mixture and mix till well combined.

4. Garnish with finely chopped mint coriander and lime juice mix well cover allow the rawa to absorb all the moisture once the oil separates a bit its done ready to serve...

5. Serve hot with raita and fried egg...Enjoy...👌



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04/08/2020

Hello Friends!!!!!!

An evening for a cool & cloudy Tuesday😋

Recipe

:-
4 eggs (large), separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs)
2 Tbsp lemon zest, packed
1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
1 1/2 cup lightly scooped (144 g) finely ground blanched almond flour
1 teaspoon baking powder (make sure your baking powder is fresh!)
1/4 teaspoon ground cardamom
1 teaspoon white or cider vinegar
Pinch of salt
Powdered sugar for sprinkling

Special equipment:
8 or 9-inch springform pan

:-

1. Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

2. Beat egg yolks, lemon zest, 1/4 cup sugar: In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.

3. Whisk almond flour, baking powder, cardamom, beat into egg yolk mixture: In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.

4. Whip egg whites to soft peaks: With a mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed.

5. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).

6. As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the egg whites. Beat until soft peaks form.

7. Fold beaten egg whites into almond mixture: Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter.

8. Scoop batter into pan, bake: Gently scoop the batter into the prepared springform pan and place in the oven. Bake at 350°F (175 °C) for 30 minutes.

9. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan.

10. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate.

11. Cover the cake with Chocolate smoothie mixed with 's syrup.

12. Sprinkle with a little powdered sugar & roasted almonds before serving.

:- Please view the images for instructions.



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31/07/2020

A moment is when a cooks for his .... so is my DEAR HUSBAND 😘😘😘😘😘

Kindly enjoy our tried on👇👇

😋😋😋😋😋

:-

Green capsicum cut into cubes 2 medium
Chicken 1/2kg
Oil 2 tablespoons
Garlic chopped 1 tablespoon
Ginger finely chopped 1 inch
Green chillies finely chopped 2-3
Turmeric powder 1/4 tablespoon
Coriander powder 1 1/2 teaspoons
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Onion cut into cubes 1 medium
Juice of ½ lemon
Fresh coriander sprigs 7-8

:-

Step 1

Heat oil in a non- stick pan. Add garlic, ginger, green chillies and sauté till garlic turns golden.

Step 2

Roughly slice chicken pieces, add to the pan and mix well. Add capsicum, mix and cook for a minute.

Step 3

Add turmeric powder, coriander powder, chilli powder, garam masala powder and salt, mix well and cook for 2 minutes.

Step 4

Add onion, mix and cook for a minute. Add lemon juice and mix well.

Step 5

Roughly chop fresh coriander sprigs, add to pan and toss to mix.

Step 6

Serve hot.



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02/07/2020

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28/06/2020

Hello Friend's!!!!!

Today's Special Sweet for a Sunday evening from our kitchen -

Laddu or laddoo or avinsh (laḍḍū, lāḍḍū) is a sphere-shaped sweet originating from the Indian subcontinent; the name originated from the Sanskrit word Lattika. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. Laddus are often made of gram flour but can also be made with semolina or chickpea flour. Sometimes ingredients such as chopped nuts and/or dried raisins are also added. The type of ingredients used may vary by recipe.

Laddoo is a sweet, which is often associated with festivals and special occasions. Of all the laddoos, is the one that you can easily find in all the sweet shops and is loved by everyone. It is an ideal dessert to prepare for festivals and we are sure, your guests will definitely love it. This easy and quick laddoo recipe is perfect for every festival and is mostly prepared as a prasad recipe. However, you can prepare them anytime you want, you just need a few ingredients to nail this delicious delight.

Here is a simple recipe to prepare this delight at home and the best part is it doesn't take much of your time and effort to prepare this delicacy. So, add sweetness to your festive mood with this fresh homemade delight. To make it more delectable add some crushed pistachios to this delicacy and we bet your guest will drool over this sweet delight.

OF MOTICHOOR LADDOO
20 Servings
2 1/2 cup gram flour (besan)
1 1/2 teaspoon green cardamom
3 cup ghee
1/2 teaspoon edible food color
2 pinch salt

For The Main Dish
3 cup sugar
2 cup water
1 cup crushed dry fruits (cashew, pistas & plums/rasins)

:- HOW TO MAKE MOTICHOOR LADDOO

Step 1 / 4 Make The Boondi Batter
To make this traditional Indian sweet at home, take a large bowl to add 2 1/2 cups of gram flour, then mix orange colour and mix it well. Then, add some water and a little salt. Blend the mixture well and make sure, there are no lumps. Once the blend attains a perfect consistency. It's time to move to the next step.

Step 2 / 4 Prepare The Boondi
Now, heat ghee in a large deep frying pan. Place a perforated ladle on top of the oil and add some of the batter. Slowly let the boondi batter fall in the oil and cook them on a low flame, till properly cooked. Once done, place the boondi on a tissue paper to remove excess oil.

Step 3 / 4 Prepare Sugar Syrup And Mix With The Boondis
Then, take a pan and add some water, sugar & ghee, allow this blend to boil until it attains a three string consistency. Then add some cardamom and let it cook. Then add the boondis and cook till the sugar syrup and boondi is perfectly mixed. Cover it with the lid and turn off the flame.

Step 4 / 4 Garnish And Relish!
Grease your hands with a little ghee and start shaping the ladoos. Place them in an open tray and garnish with some crushed dry fruits and indulge in the goodness.



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