COOKING MADE EASY

Ingredients - 1/2 cup falooda sev (vermicelli) - 1/2 cup milk, cold, after boiling - 1 tbsp Rooh Afza (or rose syrup) - 1 tsp sabja seeds, soaked - 1-2 tsp sugar (or to taste) - Vanilla ice cream (optional) - Chopped nuts (almonds, pistachios) for garnish Steps 1. Boil milk with sugar then let it cool,Soak falooda seeds in water. Cook falooda sev in water for 5 minutes till it softens. Drain excess water . 2. In a glass, add milk and mix milk with Rooh Afza. 3. Add soaked sabja seeds and falooda sev. 4. Top with ice cream (if using). 5. Garnish with almonds pista cashewnuts. 6. Serve chilled.  😊 Sabja Seeds Benefits 🌿 Sabja seeds (basil seeds) are packed with nutrients and offer several benefits: - *Digestion*: Helps with digestion and relieves constipation - *Cooling effect*: Good for beating summer heat and reducing body heat - *Weight loss*: Helps curb appetite and supports weight loss - *Blood sugar control*: May help manage blood sugar levels - *Skin and hair*: Rich in antio...

  Steps 1. Heat jaggery  in a pan on low heat. Stir until jaggery melts. 2. Add chopped almonds and pistachios. Mix well. U can add cashew & peanuts too. 3. Cook on medium heat, stirring constantly, until mixture thickens (like honey consistency). 4. Add some ghee,cardamom powder or dry ginger powder( optional). Mix. 5. Grease a surface with ghee. Pour mixture and spread evenly. 6. Let it cool slightly. Cut into pieces. 7. Let chikki set completely before serving. Tip  The mixture is cooked until a drop of jaggery  in cold water forms a hard, brittle ball that breaks easily, often referred to as the "hard crack stage". 

 D rumsticks Curry Recipe Ingredients - 250g drumsticks, cut into pieces - 1 onion, chopped - 2-3 green chillies, chopped - 2 medium tomatoes, chopped - 1 tsp ginger-garlic paste (optional) - 1 tsp chilli powder - 1 tsp coriander-cumin powder - 1/2 tsp turmeric powder - Salt to taste - 2 tbsp besan (gram flour) - 1-2 tamarind pieces (imli) - Oil for cooking Cut the drumsticks in this way. Steps 1. Heat oil in a cooker. Add onion and green chillies. Sauté until onion is golden. 2. Add ginger-garlic paste (if using). Sauté for a minute. 3. Add tomatoes, chili powder, coriander cumin powder, turmeric powder, and salt. Mix well. Add besan and mix well to make the gravy thick. 4. Add drumsticks and mix. Add a little water if needed. 5. Pressure cook for 2 whistles. Add tamarind pieces and simmer for 5-10 minutes and remove it afterwards. Serve hot with rice.

Wash and slit the chillies. Prepare a mixture of curd, cumin powder and salt. Marinate and coat the chillies with the above mixture. In a non stick pan add some oil and fry the chillies carefully as the oil splutters because of the curd mixture. Keep checking the chillies and flipping to avoid the chillies from burning.Cook till its soft and tender.  Serve with roti as a side dish or can be enjoyed as it is.

  Indian-Style Chowmein Pasta Recipe A fusion twist! 😋 Here's a simple recipe: Ingredients - 200g pasta (Hakka noodles or spaghetti and macaroni) - 1 cup mixed veggies (onions, bell peppers, carrots, cabbage) - 2-3 garlic cloves, minced - 1-inch ginger, grated - 1-2 green chilies, chopped - 1/2 cup protein (chicken, beef, or tofu) optional  - 2 tbsp soy sauce - 1 tbsp chilli sauce, tomato sauce - 1 tsp vinegar - Salt and pepper - Fresh cilantro or spring onions for garnish   Steps 1. Boil macaroni and spaghetti, drain, and set aside. Add salt to it while boiling and few oil drops.  2. Heat olive oil in a wok or pan. Add garlic, ginger, and chillies. Sauté. 3. Add the chicken pcs and cook until done. 4. Add mixed veggies and stir-fry. 5. Add soy sauce, chilli sauce, tomato ketchup, vinegar,pepper powder. Mix. 6. Toss cooked pasta with the veggie mix. 7. Garnish with cilantro or spring onions and grated cheese. Indian Twist - Add Indian spices like garam masala, cumin...

 Ingredients: - 1 cup dried black chana (Kala Chana)  - 2 medium potatoes, peeled and cubed - 2 tablespoons oil  - 1 large onion, finely chopped - 2 tomatoes, finely chopped or pureed - 1 teaspoon ginger-garlic paste - 2 green chilies, slit (optional) - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon coriander ,cumin powder - 1 teaspoon garam masala - Salt to taste - Fresh coriander leaves for garnish - Water as needed ### Instructions: 1. **Soak and Cook Black Chana:**    - Rinse 1 cup dried black chana and soak it in enough water overnight (6-8 hours).    - Drain and pressure cook with 3 cups of water and a pinch of salt until soft (about 15-20 minutes on medium flame after the first whistle).  2. **Prepare the Curry:**    - Heat oil in a pan over medium heat.    - Add cumin seeds and let them splutter. (Optional)    - Add chopped onions and sauté until golden brown.    - Add ginger...