Recipe

Ingredients Of Sabudana Khichdi

• 1 Cup Sabudana (sago)
• 1/2 Cup Peanut (shelled and coarsely pounded), roasted
• 2 Tbsp Ghee
• 1 tsp Zeera (cumin seeds)
• 3-4 Sabut lal Mirch (whole dried red pepper)
• 1 sprig Kadhi patta (curry leaves)
• 2 tsp Sendha Namak (white rock salt)
• 1 tsp Chilli powder
• 1 Tbsp Hara dhania (coriander leaves)
• 1 tsp Green chillies, chopped
• 1 Tbsp Lemon juice

How to Make Sabudana Khichdi

• 1.Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
• 2.Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as other wise when cooked, the sabudana will stick together in lumps.
• 3.Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
• 4.Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
• 5.Take it off the heat, add the lemon juice and mix well.
• 6.Serve garnished with the hara dhania and the green chillies.

Ingredients:

• 800 gm paneer
• 400 gm sugar
• 1 teaspoon rose water
• 500 ml water
• 2 teaspoon flour
• 1/2 teaspoon powdered green cardamom

STEP 1:

For making this famous dessert recipe, place the paneer, flour and cardamom powder in a bowl.Knead all these ingredients into a smooth dough. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Another trick to make it flavoursome is to add some cardamom powder while kneading this will accentuate the taste.

STEP 2

Now make small balls from this dough. Ensure the balls are smooth and crack-free. To prepare the balls, you need to put some refined oil in hand, this will bind the dough easily and ease the process of making the balls. Boil water in a pan. Add sugar and make a syrup of one string consistency. Reduce the flame so that the temperature of the syrup slightly comes down.

STEP 3

Slowly drop the balls one by one and allow them to simmer in the syrup for 5-10 minutes. Once they rise up and appear cooked, remove from fire and allow to cool. Add rose syrup, mix well and serve.

Ingredients of Rasgulla 

• 800 gm paneer
• 400 gm sugar
• 1 teaspoon rose water
• 500 ml water
• 2 teaspoon flour
• 1/2 teaspoon powdered green cardamom

Step 1

For making this famous dessert recipe, place the paneer, flour and cardamom powder in a bowl.Knead all these ingredients into a smooth dough. Remember, you cannot make soft rasgullas, if you do not make a smooth and soft dough. Another trick to make it flavoursome is to add some cardamom powder while kneading this will accentuate the taste.

Step 2

Now make small balls from this dough. Ensure the balls are smooth and crack-free. To prepare the balls, you need to put some refined oil in hand, this will bind the dough easily and ease the process of making the balls. Boil water in a pan. Add sugar and make a syrup of one string consistency. Reduce the flame so that the temperature of the syrup slightly comes down.

Step 3

Slowly drop the balls one by one and allow them to simmer in the syrup for 5-10 minutes. Once they rise up and appear cooked, remove from fire and allow to cool. Add rose syrup, mix well and serve.

Ingredients Of Malabar Fish Curry

• 40 Gram Whole coriander seeds
• 60 Gram Whole red chilli
• 10 Ml Coconut oil
• 1 Gram Mustard seeds
• 10 Gram Onion, chopped
• 3-4 Nos Curry leaf
• 20 Ml Coconut milk
• 5 Ml Tamarind pulp
• 5 Gram Coriander, chopped
• 120 Gram Seabass fish curry cuts

How to Make Malabar Fish Curry

• 1.Soak whole coriander seeds and whole begdi chilli together for 3 to 4 hrs at least.
• 2.Boil soaked ingredients, after boiling make a paste, and strain it.
• 3.Take a pan, add coconut oil, mustard seeds, curry leaves and chopped onions, cook it till translucent.
• 4.Put the strained paste, cook it well and add fish curry cuts in the gravy.
• 5.Finish with coconut milk and tamarind pulp.
• 6.Garnish with chopped coriander and fried curry leaves.

How to make Russian Salad - A popular Russian entree made with diced vegetables and mayonnaise dressing. It is also known as the Olivier salad as the original version was invented by Lucien Olivier

• Recipe Servings: 2
  
  
• Prep Time: 15 Minutes
  
  
• Cook Time: 20 Minutes
  
  
• Total Cook Time: 35 Minutes
  
  
• Difficulty Level: Easy

Ingredients Of Russian Salad:

• 1 Cup Peas (shelled)
• 125 Gram Carrots (diced), peeled
• 125 Gram French beans (stringed and cut)
• 1 Large Potato (peeled and cubed), boiled
• 3 Cups Mayonnaise sauce
• 1 Tbsp Salt
• 1 Tbsp Black pepper, powdered
• 1 Tbsp Mustard powder

How to Make Russian Salad:

• Light the Sunfame Cooktop and boil or steam the chopped vegetables , to bite like consistency, drain and chill.
• When cool, mix the sauce, salt, black pepper and mustard powder.
• Chill and serve.
• The combination of vegetables can vary, and even fruit like apple and pineapple can be added. Cooked chicken or fish can also be used.

Ingredients

• 1/4 cup butter
• 1/2 pound American cheese, cubed
• 1/4 pound pepper jack cheese, grated
• 1/4 pound medium cheddar, grated
• 3/4 cup milk
• 1/2 teaspoon cornstarch mixed with 1/2 teaspoon water
• 1 teaspoon salt

Directions

1. Melt butter on low.
2. Add milk. Add cheese slowly, while stirring.
3. Simmer for 20 minutes, stirring often.
4. Add salt and cornstarch mix.
5. Simmer another 10 minutes, stirring often.
6. Finally Baked the fries in SUNFLAME OTG.
7. Serve on top of fries, next to fries, next to chips, with crudité, in a bowl with a spoon…

Ingredients

1. 2 (15 ounce) cans black beans, drained and rinsed.

2. 1 teaspoon ground cumin

3. 1 1/2 cups vegetable broth

4. 4 tablespoons sour cream

5. 1 cup chunky salsa

6. 2 tablespoons thinly sliced green onion

Directions

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Crispy, crunchy and sweet in taste, Thekua is a delectable sweet dish, which is often offered as a prasad during popular Bihari festival 'Chhath' also known as Maharparv. It is an easy-to-make snack recipe that you can prepare for your family and friends. Also known as 'Khajuria' or 'Thikari', this snack is a dry snack, sweet in taste and is cooked using wheat flour, ghee, coconut, sugar and oil. A deep-fried preparation, it is high in calories but is so delicious that you would not mind eating 2-3 of them in one go. Traditionally, Thekua is made with gud or jaggery, however, here we have made it with sugar. Some variations of this Bihari recipe also use fennel seeds to accentuate the taste. Although the dish is prepared during festivals, but you can also prepare this traditional dish for potlucks and kitty parties. You can make this dish in a healthy way by replacing the regular sugar with sugar-free or stevia, this will bring down the calorie count. The best thing about this dish is that it has a long shelf life and can be packed for road trips. In fact, you can store it in an airtight container, in a cool and dry place and relish it anytime. What's more, it tastes best when served with tea and some savouries.

• In a bowl marinate - mutton pieces, curd, salt. Mix well and keep it aside for 3 - 4 hours.
• Heat ghee or oil in a heavy bottom pan. Add tej patta and all the whole spices.
• After 30 seconds add the chopped onions. Fry the onions till they nice dark brown color.
• Add the ginger garlic and chilli paste and further cook till all the raw smell disappers.
• Add all dry spices - Red Chilly Powder, Coriander Powder, Turmeric Powder, Cumin Powder and salt. Mix well. Make sure the masala does not burn.
• If you feel the masala is burning add 1 tblsp of water and cook till water evaporates.
• Now add the keema mixture and cook / bhuno it for 10 minutes till the keema is done and it gets brown color.
• Now add the marinated mutton and again start the bhuno process. Keep stiring the mutton and cook till mutton gets cooked completely
• and a thick gravy consistency is reached.
• The color of the gravy should turn dark brown from all the sauteing /bhuno process. Mutton rahra tastes best when cooked in mustard oil without the use of water.
• Now add the slit green chillies and crushed kasori methi.
• Dish out the mutton in a bowl and garnish with chopped green coriander and ginger juliennes.
• Serve with Naan, Tandoori Roti or Phulka.

Ingredients Of Mixed Beans Salad

• For the salad:
• 3 Cups Mixed boiled beans (choose from rajma, chawli, chick peas, hara chana)
• 1/2 Cup Spring onions, sliced
• 3/4 Cup Tomatoes (diced)
• For the dressing:
• 1 tsp Oil
• 2 Tbsp Lemon juice
• 1 Tbsp Basil, chopped
• 1/2 tsp Garlic, grated
• To taste Salt and pepper
• For garnish:
• 2 Tbsp Coriander, chopped

How to Make Mixed Beans Salad

• 1.Mix well all the ingredients together.
• 2.Add in the dressing and mix well.
• 3.Garnish with chopped coriander and serve.

Ingredients Of Jalapeno Cheese Fingers

• 1 Cup Yellow cornmeal
• 1 tsp Sugar
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 Cup Buttermilk (well-shaken)
• 1 Egg
• 1/4 pound Cheddar (extra sharp), grated
• 1/4 Cup Scallion (white and pale green parts only), finely chopped
• 1-2 Tbsp Pickled jalapenos (drained), finely chopped
• 1/4 Cup Unsalted butter, melted
• Special equipment:
• 2 Well-seasoned cast-iron corn-stick pans
• (Each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet)

How to Make Jalapeno Cheese Fingers

• 1.Put oven rack in middle position and preheat oven to 218°C. Heat corn-stick pans in oven 10 minutes.
• 2.Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
• 3.Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
• 4.Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
• 5.Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.