Recipes From Bhavika's Kitchen

31/07/2017

Indian Nutella Bread

Ingredients:

2-3 tps Nutella granules
½ boiled potato
½ Tomato
½ Onion
1 Green chilly
Salt to taste
½ tps Garam masala
½ tps Dhaniya powder
½ tps Red chilly powder
1 tps Lemon juice
1-2 tps Oil
½ cup water
Kneaded Wheat dough as per the requirement

Method:

In a pan heat oil, add green chilly. Now add onion and sauté it till pink. Than add tomato and allow to get cook. Than add all the masalas and cook for a while now add water and than add Nutella granules. Allow to cook for sometime. And cool it.

Next in this mixture add boiled potato mix well.

Heat tawa to make bread

Now take a ball of wheat dough and roll it. Put stuffing and again roll it like aloo ka paratha.
On Tawa put this rolled stuffed bread and sauté it on both the side till it becomes golden brown by applying oil or ghee or butter. Serve with dahi, pickle or butter.

14/07/2017

Keep visiting my page for the robust your meal with active food...

23/06/2017

Apricot Cake:

Ingredients:

1 cup milk
50gm butter
50 gm milkmaid
Sugar-10gm
50gm white chocolate
Salt pinch of
¼ tps backing powder
¼ tps backing soda
1 cup refined floor
200gm apricots

Method:

In a mixing bowl take melted butter and chocolate together and add milkmaid into it, mix well. Next add milk and mix well. Add refined floor, backing soda and backing powder and mix well.
In a pan heat some butter and and add sugar into it, allow it to melt, then add deseeded apricots and mix well.
Back the mixture in a backing tray for about 50min. At 180 degrees celcius temperature. Meanwhile after around 25mins when the cake is half baked add apricot mixture as a topping and bake further till the cake is completely cooked.
Serve hot by suitable garnishing.

15/04/2017

Tomato harvested in my small
Kitchen Garden....

13/04/2017

Baishakhi Special-Pumpkin Kheer

Ingredients:
2 cups- Grated white pumpkin
500gm milk
1/4th cup- sugar
1 tps Ghee
For garnishing- raisins, nuts, almonds

Method:

In a pan Heat ghee. Add grated pumpkin and allow to sauté for 5 mins. Now add sugar and mix well. Allow to cook for few minutes. Now add milk and allow to boil with stirring for atleast 15mins. Simmer it and add raisins, nuts and almonds.

Allow to cool. Serve hot or cold.

26/03/2017

What a amazing Sunday afternoon where you prepare one of ur favourite dish to eat...Vaghareli Rotli...

29/01/2017

Indian Gooseberry Murraba

Ingredients:

250gm Indian gooseberry ( Avla)
250gm Grated Jaggery ( Gur)
5-6 Clove
5-6 Black pepper
1 Medium stick of cardamom
1 tps Oil
1-2 tps Ginger paste
Method:

Grate gooseberry. Now take 1tps oil in a pan and allow it to heat. Than add coarsely ground clove, black pepper, cardamom and ginger paste. Allow them to saute little and than add grated gooseberry and saute it for 5-6 mins with continuous stirring. Now add jaggery and allow to melt with continuous stirring for another 5-7 mins.

Allow to cool and store it in an air tight glass container. Sweet and sour gooseberry murraba is ready to eat.

13/09/2016

Sorry followers fr nt uploading recipes on the page...many exciting recipes are on the board...so keep visiting recipes from Bhavika's kitchen fr upcoming updates...😊

13/09/2016

Ganesh Ji at My Home....

30/04/2016

Mulbari sev

Ingredients:
1 cup- Besan
2 tp- Oil
Salt to taste
½ tp –Red chili powder
¼ tp Turmeric powder
Pinch of hing
½ cup water
Oil for frying

Method:
In an open bowl take besan, add all the spices and mix well. Add oil and mix well. Now, add water to make it a smooth dough.
Heat oil in a pan. Meanwhile fill this dough in a sev machine with smallest size hole disc and press it in hot oil in large circular manner. Fry both the sides till golden brown. Take it out from the pan and allow to cool, keep it in an airtight container for 2 weeks.

Nutritious value:
1 cup serves:
Calories 374 Sodium 0 g
Total fat 27 g Potassium 0 g
Saturated 0 g Total Carbs 24 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 0 g
Cholesterol 0 mg

07/03/2016