Shalini's Food Magic

22/05/2021

Yummm.... Homemade Golgappe....

08/05/2021

Kuch healthy ho jaye... " Moong daal chila" Full of nutritions...

05/05/2021

" Thanda Thanda Cool Cool" 😍 Mango Shake.... 🍋💕

23/01/2021

13/01/2021

Veg Biryani

17/08/2020

🅿🅰🅽🅴🅴🆁 🆃🅸🅺🅺🅰 🆁🅴🅲🅸🅿🅴

𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎

• 250 gm Paneer
• 1 red bell pepper
• 1 medium Onion
• 1 large Green Capsicum
• 1/2 teaspoon Kasuri Methi
• 2 teaspoons Ginger-Garlic Paste
• 1/2 teaspoon Coriender Powder
• 1/2 teaspoon Garam masala
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chilli Powder
• 1 teaspoon Lemon Juice
• 1 cup Hung Curd or Thick Curd
• 1 teaspoon Chaat Masala
• 1 tablespoon Coriander Leaves
• 2 tablespoons Oil
• Salt

𝙈𝙀𝙏𝙃𝙊𝘿

1- Whisk the yogurt in a large bowl until smooth.

2- Add all the ingredients for marinade to the yogurt- ginger garlic paste, mustard oil, coriander powder, chaat masala, red chili powder, garam masala, mustard powder, kasuri methi and salt.

3- Whisk to combine everything together.

4- Add in juice of 1 lemon along with chopped coriander leaves. Mix well.

5- Stir in the paneer cubes, onion and bell peppers.

6- Mix until all the paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum for 1-2 hours.

7- After 1-2 hours, take the marinated paneer and veggies out of the refrigerator. Take a skewer and arrange paneer, onion and peppers on a skewer, alternating with each other.

Make all skewers similarly. Meanwhile pre-heat oven to 450 F degrees. Make sure you pre-heat the oven for good 15-20 minutes.

8- Arrange all the prepared skewers on a baking sheet lined with parchment paper. Spray the tikka with a oil spray. This is important so that the veggies don’t dry out.

Bake at 450 F degrees for 10 minutes and then turn on the broil. Broil for 2 to 3 minutes until paneer pieces look little charred.

02/08/2020

🆅🅴🅶 🆂🆃🅴🅰🅼🅴🅳 🅼🅾🅼🅾🆂

𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎

Momos stuffing:

1 tablespoon Oil

2 teaspoons garlic finely chopped

1 teaspoon ginger finely chopped

½ cup onion finely chopped

½ cup cabbage finely chopped

½ cup capsicum finely chopped (optinal)

½ cup carrot finely chopped

salt to taste

¼ teaspoon Black pepper powder

¼ cup spring onion finely chopped

1 ½ teaspoons soy sauce

For outer cover:

1 cup all purpose flour (Maida)

salt to taste

Water

•1 tablespoon Oil

𝙈𝙀𝙏𝙃𝙊𝘿

1. Take the all purpose flour, salt and oil in a bowl and mix it.

2. Add water in parts and begin to knead to a firm dough.

3. Cover the dough and keep aside for 30 minutes.

4. Finely chop all the vegetables. You can also use a food processor to finely chop the vegetables.

5. Heat oil in a thick bottomed pan, add ginger and garlic. Saute for 2-3 seconds.

6. Add onions and saute for 10-15 seconds.

7. Add all the finely chopped vegetables and saute or stir fry for 2 to 3 minutes on high medium flame. Then add soy sauce, salt, pepper and spring onions greens. Mix well.

8. The vegetable stuffing is ready. Let the stuffing cool completely.

9. Divide the dough in two parts. Make a 6-7 inch log from each part and cut the log into equal slices.

10. Make ball of each slice and keep them covered with a moist napkin.

11. Take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.

12. Apply water with your finger tip or with a small pastry brush towards the circumference. This is an optional step.

13. Place 1 or 2 tsp of vegetable stuffing in the center.

14. Lift one side of the edge and start pleating.

15. Grease a steamer pan with oil.

16. Arrange them in the pan, keeping space between them.

17. Steam them for 5 to 6 minutes till the outer cover becomes transparent.

When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.

30/07/2020

🅲🅷🅾🅲🅾🅻🅰🆃🅴 🆃🆁🆄🅵🅵🅻🅴 🅲🅰🅺🅴
🎂🎂🎂👩‍🍳

𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙎

𝙁𝙤𝙧 𝘾𝙖𝙠𝙚:

1 cup (150 gm) sugar

1/2 cup oil

1cup buttermilk

2 tsp vanilla extract

2 cup (300 gm) maida / plain flour

• 1/2 cup (80 gm) cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp coffee powder

1/2 cup warm water

𝙁𝙤𝙧 𝙛𝙧𝙤𝙨𝙩𝙞𝙣𝙜:

• 1 Cup melted dark chocolate

𝙈𝙀𝙏𝙃𝙊𝘿:

Firstly, in a large bowl take sugar, oil, buttermilk and vanilla extract.

Whisk and mix well until sugar melts completely.

Place a sieve and add maida, cocoa powder, baking powder, baking soda, salt and coffee powder.

Sieve the flour making sure there are no lumps and mix the batter.

Add warm water as required and prepare a smooth consistency batter.

To prepare the cake in a pressure cooker add in 2 cup of salt and close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.

Now transfer the cake batter to a cake mould and make sure to line a butter paper at the bottom to prevent from sticking.

Place the cake pan into preheated cooker.

Cover and cook on a medium flame for 45 minutes. you can alternatively, preheat and bake at 180-degree celsius for 45 minutes.

Insert a toothpick and check if the cake has baked completely.

Cool it completely and then unmould the cake.

𝘿𝙀𝘾𝙊𝙍𝘼𝙏𝙄𝙊𝙉:

Once the cake is cooled completely, level up the top.

Spread the melted dark chocolate generously on top and sides.

Level up using an offset spatula.

Finally, enjoy moist chocolate truffle cake or refrigerate and consume within a week.

28/07/2020

🅲🆁🅸🆂🅿🆈 🅲🅾🆁🅽 🌽🌽

𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎

2 Cup sweet corn kernels (frozen/fresh)

1/4 Cup corn flour (corn starch)

1 tablespoon all-purpose flour (maid𝙖)

1 tablespoon chopped fresh coriander

1 tablespoon chopped spring onion greens

1/2 teaspoon black pepper powder (kali mirch)

1/2 teaspoon red chili flakes

1/2 teaspoon Chat masala

1 teaspoon lemon juice

Salt to taste

oil to deep fry

𝙈𝙀𝙏𝙃𝙊𝘿

• Boil approximately 6 cups of water in a saucepan.

• Add sweet corn and cook for 5 minutes or till bit soft. Transfer to a metal colander. Drain all the water. Allow corn kernels to get dry and cool down a bit.

• In a mixing bowl, combine boiled corn, all-purpose flour, corn flour, salt and pepper.

• Toss the corn gently in flour so it coats in a thin layer.

• Deep fry the corn kernels in small batches until crisp and golden. Cover the pan with a lid while deep frying if the corn start popping.

• In a bowl add fried corn, chat masala, chilli flakes and lemon juice.

• Garnish with green onions and fresh coriander.

• Serve crispy corn immediately for best taste.