Hunger Stop

A Nice app for Recipies

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Credits and Help

This is a app about recipe's. You can search all major recipe's through this app. This app will guide you in making your favourite dish. Currently this app is in beta, as we have to know what our users like.

This app is developed and Designed by Shrey Goswami. I also thank Shreya, for helping me in the concept.

Thanks:Allrecipe, Indianfoodforever and about.com

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Rajasthani Daal Baati

Introduction

Dal Baati, popular dish comprising dal (lentils) and baati (hard wheat rolls),from Hadoti region in Rajasthan and Malwa region in Madhya Pradesh in India.

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Ingredients(For Daal-Lentil Curry):

1. 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
2. 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3. 3 onions, chopped finely
4. 2 tomatoes, chopped finely
5. 2 tsp garam masala powder
6. 2 tsp chilli powder
7. 1 tsp turmeric powder
8. 1 tbsp ginger-garlic paste
9. 2 green chillies, slit lengthwise
10. 2 tbsp cream
11. 4 tbsp ghee
12. 1 cup coriander leaves, chopped finely
13. Oil
14. Salt To Taste

Baati(Dumplings)

1. 5 cups whole wheat flour, sieved
2. 1 cup ghee, melted
3. 2 tbsps curd
4. Salt To Taste

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Preparation

• Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
• Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
• Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
• Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

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Raj Kachori

Introduction

A filling and delicious chaat - big sized crisp puris filled with a number of stuffings and chutneys.

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Ingredients

1. 1 cup Semolina (rava/sooji)
2. 1 tblsp Maida
3. 1 1/2 tsp Red chilli powder

For Filling:

1. 3 boiled Potatoes (diced into pieces)
2. 1/2 cup Boiled Chickpeas (kabuli channa)
3. 1/2 sprouted Moong dal
4. 4-5 Dahi bhallas (mashed)
5. 1/2 cup chopped Onion
6. 1/2 cup boiled fresh Peas
7. 1 cup thick Yogurt (curd)
8. 1 tsp Roasted Cumin powder (jeera)
9. 1/2 tsp Chat Masala
10. 1/2 tsp Black Salt
11. 1/2 cup Tamarind chutney
12. 1/2 cup Green chutney
13. 1/2 cup Sev
14. 1/2 cup chopped Cilantro (coriander leaves)
15. Salt to taste
16. Vegetable Oil for frying.

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Preparation:

• 1. Mix Semolina, Maida, 1/2 tsp Red chilli powder and salt with water. Make a stiff dough.
• 2. Divide the dough into 6 equal parts and roll out into a 5 inches round Poori. Deep fry on Medium heat till they are golden brown and crispy. Allow to cool.
• 3. Take a Kachori in the serving plate and make a big hole in the center.
• 4. Add Potato, Onion, Chickpeas, Moong sprouts, lightly mashed Dahi Bhallas, boiled Peas and 2 tblsp Yogurt.
• 5. Sprinkle roasted Cumin powder, Red chilli powder, Chat masala, Black salt, Tamarind and Green chutney, Sev, Salt and chopped Cilantro on top of it. Serve immediately before they become soggy.

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Shahi Gatte

Introduction

One of the most famous delicacies of Rajasthan. This is traditional yet so versatile.

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Ingredients:

For Gattey:

1. 1 cup gram flour (besan)
2. 1 teaspoon ajawin
3. 1/4 teaspoon baking soda - optional
4. Salt to taste
5. 2 tablespoon oil/ghee lukewarm
6. water (luke warm)

For Curry:

1. 2 tablespoon oil
2. 1 teaspoon cumin seeds (jeera)
3. 1/4 teaspoon asofoetida (hing)
4. 2 tablespoon curd
5. 1 teaspoon red chilli powder
6. 1 teaspoon dhaniya powder
7. 1/4 teaspoon turmeric powder
8. 1 teaspoon gram flour (besan)
9. 1 cup water
10. dry methi leaves for garnishing

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Preparation:

• For Gattey: Mix all the dry ingredients, add oil/ghee and mix it well. Knead it into stiff dough. Divide into 6-7 equal parts and roll it in ¼ inches diameter cylinders.
• Boil water in a pan, put the gatte in it. Let it boil for 5 min. Strain it and cut gatte into ½ inch long pieces.
• For Curry: Add chilli powder, dhaniya powder, turmeric powder, gram flour to curd. Make a smooth paste.
• Heat oil in a pan. Add hing and jeera to it. When jeera crackles, add the curd paste to it.
• Cook for 2 minutes then add water and stir it continuously. Simmer for 5 minutes and then add gatte. Garnish it with methi leaves, serve hot.

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Dhokla

Introduction

Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas). Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

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Ingredients

1. 350gms Gram flour (Besan)
2. 1cup Curd (Stirred)
3. 1tsp Green Chilies (paste)
4. 1tsp Ginger (paste)
5. Salt to taste
6. 1tsp Soda bi-carb / Eno fruit salt
7. 1 Lemon juice
8. 1/2 tsp. turmeric powder
9. 1tbsp Oil

For Tampering

1. Few Curry leaves
2. 1tsp Mustard Seeds
3. 2tsp Oil
4. Coriander leaves (chopped)
5. 2-3 green chilies (vertically slit)

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Preparation

• In a bowl add gram flour (besan), Curd and water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt and set aside for 4 hours covered with a lid.
• Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-12 minutes or till done.
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with coriander and slited green chilies.
• Serve with hari chutney.

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Vada Pav

Introduction

Vada pav is one of the most popular snack dish of Maharashtra. Small balls of these boiled and spiced potatoes are made. These balls are dipped in a thick batter made of chickpea flour and then deep fried in hot vegetable oil. Special chutney from garlic is made, known as vada pao chutney. This vada pao chutney is then applied on the pav and the vada is sandwiched between pao. Here is a simple recipe for the famous vada pav.

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Ingredients:

Ingredients for vada :

1. 3 big potatoes (boiled and mashed)
2. 1 tsp oil
3. 1/2 tsp mustard seed
4. Pinch of asafetida
5. 7-8 curry leaves
6. 1 tsp garlic paste
7. 2 green chilies (finely chopped)
8. 1/2 tsp ginger paste
9. 1/4 tsp turmeric powder
10. 1/2 tsp red chili powder
11. 1/2 tsp dry mango powder
12. 1 tsp lemon juice
13. Salt to taste

Ingredients for batter :

1. 1 cup gram flour
2. 1/4 tsp red chili powder
3. 1/2 tsp oil
4. 1/8 tsp baking soda
5. Salt to taste
6. Pinch of asafetida
7. Oil for deep frying

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Preparation:

• Method for making vada pav:
• Heat oil in a wok, add mustard seed, curry leaves and asafetida. When a mustard seed starts to crackle add green chili, garlic and ginger paste. Saute it for 30 seconds. Then add mashed potatoes, salt, lemon juice and turmeric powder. Mix all the ingredients well and let it cook for 3-4 minute.
• Take the mixture off from the heat and let it cool completely. once the mixture is cool, divide them into 8-9 equal portions and make smooth balls from it.
• Method for making batter
• Take a mixing bowl; add gram flour, chili powder, salt, baking soda, oil and asafetida.
• Add water little by little to this mixture and make a thick paste.
• Heat oil in wok, once the oil is hot take potato ball dip into the gram flour mixture and coat all the side with batter.
• Then carefully drop the balls into hot oil and fry until the outer layer is light brown. Take them out on paper towel.
• Method for making vada pav chutney:
• Heat oil in a pan add garlic and coconut, saute for 2 to 3 minute over a medium flame.
• Let the ingredients cool down, mix them well and grind it in a blender till it is a smooth paste.
• Assemble vada pao : Slit the pao from the middle. Apply green chutney on one side and vada pav chutney on other. Keep the vada in the middle.
• Serve hot with green chutney or tomato ketchup.

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Chocolava

Introduction:

Chocolate Lava cake which has suddenly become popular due to an advertisement campaign by a pizza company is actually a delectable French dessert and can be made at home. Try this simple recipe.

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Ingredients:

1. 2/3 Dark Chocolate Bars
2. 3 Eggs
3. 1/2 cup Sugar
4. 1/2 cup Butter
5. 1/2 cup flour

Preparation:

• Take a small vessel and put the butter and chocolate in it, leaving 4-5 cube pieces aside.
• Place it in the microwave and allow to melt.
• Remove from the oven and add sugar. Stir well.
• Leave it aside for 10 minutes, till the mixture cools down.
• Add eggs and flour and beat the mixture thoroughly.
• Now, take two cup-cake size baking tins and grease them with butter.
• Add the batter in equal amounts in both the cups.
• Insert 2 cube pieces of chocolate at the bottom of each cup and let it cool for about 15 minutes.
• Preheat the oven at 180 degree Celsius.
• Bake the cup-cakes for 10 mints, till the batter rises a little.
• Hold a plate from the open end of the tin and invert it in your plate.
• Serve hot.

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Chocolate Swiss Role

Introduction

Chocolate swiss roll is a culinary bliss chocolate rolled in a thick layer of cake and sprinkled with icing sugar.

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Ingredients:

1. 2/3 Dark Chocolate Bars
2. 3 Eggs
3. 1/2 cup Sugar
4. 1/2 cup Butter
5. 1/2 cup flour

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Preparation:

• Take a small vessel and put the butter and chocolate in it, leaving 4-5 cube pieces aside.
• Place it in the microwave and allow to melt.
• Remove from the oven and add sugar. Stir well.
• Leave it aside for 10 minutes, till the mixture cools down.
• Add eggs and flour and beat the mixture thoroughly.
• Now, take two cup-cake size baking tins and grease them with butter.
• Add the batter in equal amounts in both the cups.
• Insert 2 cube pieces of chocolate at the bottom of each cup and let it cool for about 15 minutes.
• Preheat the oven at 180 degree Celsius.
• Bake the cup-cakes for 10 mints, till the batter rises a little.
• Hold a plate from the open end of the tin and invert it in your plate.
• Serve hot.

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Pao Bhaji

Introduction:

Pav bhaji is a fast food dish that originated in Marathi cuisine. It is native to Maharashtra and is popular in most metropolitan areas in India, especially in those of central and western Indian states such as Gujarat and Karnataka. Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish.

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Ingredients:

1. 12 Pav buns
2. 2 Onions
3. 3 tsp Dhania Powder
4. 5 Tomatoes
5. 2 tsp Jeera Powder
6. 3 Potatoes
7. 2 tsp Chilli powder
8. 1 cup Peas
9. 4 tsp Pav Bhajji masala
10. 1/2 cup Carrot
11. Salt to taste
12. 1/2 cup Beans
13. 1/2 cup Coriander for garnish
14. 1/2 cup Cabbage
15. 2 tsp Lemon Juice
16. 1/2 cup Capsicum
17. 1 cup Cauliflower
18. 1' piece Ginger
19. Garlic optional
20. 2 Green chillies finely chopped

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Preparation:

• Heat a pan with oil and add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
• Steam all the other vegetables seperately and add them to the onion mixture.
• Add a cup of water and let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
• When all the vegetables are cooked thoroughly garnish with coriander and lemon juice and serve with Pav.
• For the pavs:
• Slit open the pavs from the middle. Apply butter in the inside and place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
• Serve hot with bhajji.

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Paneer Pakode

Introduction:

Paneer Pakoda makes a great snack at any party or on a rainy day.

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Ingredients:

1. 250 gms Paneer
2. 1 cup Chickpea Flour (Besan)
3. 2 tsp Oil
4. 1 1/2 tsp Salt
5. 1/2 tsp Red chili powder
6. 1/2 cup Water

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Preparation:

• Beat the chickpea flour with some water to make a thick batter in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let the batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Dip the cubes of paneer in the batter
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

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Samosa

Introduction:

A samosa is a common snack in South Asia. It is believed that it originated in Central Asia prior to the 10th century. It generally consists of a fried triangular-/pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffings like minced meat and fish are often used. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. It is spicy and is often eaten with chutney, such as mint, coriander or tamarind. It is often savored with tea or coffee. It can also be prepared as a sweet form, rather than as a savory one. In the city of Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince filled center is called a Luqmi.

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Ingredients:

For Cover:

1. 1 cup all purpose flour (Maida)
2. Water to Knead dough
3. 2tbsp oil
4. Little salt
5. 1/4th tsp. Ajwain (optional)

For Stuffing:

1. 3-4 Potatoes (boiled, peeled and mashed)
2. 1/2 cup Green Peas (boiled)
3. 1-2 Green Chilies (finely chopped)
4. 1/2tsp Ginger (crushed)
5. 1tbsp coriander finely chopped
6. Few chopped Cashews (optional)
7. Few Raisins (optional)
8. 1/2tsp Garam masala
9. Salt to taste
10. Red chili powder to taste
11. 1/2 tsp. Dry Mango powder( Amchur) (optional)

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Preparation:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing:

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed:

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

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Berry Patch

Introduction

The Berry Patch absolutely delicious blended mocktail that uses fresh blueberries, raspberries and strawberries and is one that the kids are sure to love. You can serve it in the glass of your choice, keeping in mind that this recipe will fill 2 cocktail glasses, 2 old-fashioned glasses or 1 collins glass.

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Ingredients:

1. 2 oz fresh blueberries
2. 2 oz fresh raspberries
3. 2 oz fresh strawberries
4. 2 scoops vanilla ice cream
5. 1/2 cup milk

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Preparation:

• In a blender combine the ice cream, berries and milk.
• Blend until smooth.
• Pour into a chilled collins glass.
• Garnish with fresh berries on top.

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