Chinese Bhel Recipe | HungryForever

Mumbai’s favourite street food merges with Oriental culture, in this exciting version of Bhel. Rather than being made with puffed rice, this unique Chinese Bhel is made with fried noodles, tossed with colourful sautéed veggies and garnished with crunchy spring onions. A generous dose of sauces is also added to bind the Bhel together in a tangy way! Prepare this snack just before serving, as the fried noodles tends to get soggy over time. 

INGREDIENTS

• 3 cups fried noodles
• 1 tbsp Oil
• 2 tsp finely chopped garlic lehsun
• 1/4 cup finely chopped spring onions whites and greens
• 1/2 cup thinly sliced capsicum
• 1/2 cup carrot juliennes
• 1/2 cup shredded cabbage
• 1/4 cup schezuan sauce
• 1/4 cup Tomato ketchup
• salt to taste

For The Garnish

• 2 tbsp finely chopped spring onion whites and greens

INSTRUCTIONS

1. Heat the oil in a broad non-stick pan or a wok, add the garlic and sauté on a high flame for a few seconds.
2. Add the spring onions whites and greens, capsicum, carrots and cabbage and sauté on a high flame for 30 seconds.
3. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds.
4. Remove from the flame and transfer it into a deep bowl.
5. Add the fried noodles and toss well.
6. Serve immediately garnished with spring onion whites and greens.

Visit: https://www.hungryforever.com/chinese-bhel-recipe/

Karahi Gosht Recipe | HungryForever

Kadhai Gosht Recipe is a delicious and easy to make dish. 

INGREDIENTS

• 1 kg mutton/goat/lamb meat on the bone cut into pieces
• 1/4 cup Oil
• 2 tbsp Butter or Ghee
• 3 onions finely diced
• 1/2 tbsp Ginger paste
• 1/2 tbsp garlic paste
• 6 medium tomatoes chopped finely
• 1/2 cup fresh thick yoghurt
• 1 tsp Kashmiri chilli powder
• 1 tsp Cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp Turmeric powder
• 1/2 tsp Whole black pepper
• 1/2 tsp dried fenugreek
• 2-4 dried red chillies
• 1 tsp garam masala
• 1 green chilli slit
• salt to taste
• julienned ginger for garnishing
• coriander leaves chopped

INSTRUCTIONS

1. Dry roast the cumin, coriander, dried chillies and black pepper until aromatic. Then add the dried fenugreek and grind this spice mixture into a powder.
2. Heat the oil and butter/ghee in a pan. Add the ginger and garlic pastes and stir it in for a few seconds. Then add the meat and fry it over high heat in the fragrant oil until it changes colour slightly. Once browned, take the meat out using a slotted spoon and place it into a bowl. Keep it covered.
3. Add the onion slices into the pan with the residual oil and fry them until almost golden. Next add the chopped tomatoes, salt and all the powdered spices (including the ground ones) except for the garam masala. Mix everything well, then turn the heat down and allow the tomato-onion mixture to cook and thicken up. Once the oil begins to get released from the sides, whisk the yoghurt and mix it in well until fully incorporated.
4. Then add the meat back into the gravy and stir it in. Add about 1 cup of warm water and turn the heat down to low. Cover the pan and allow the meat to simmer and cook until fully tender. If you have a pressure cooker, this should take about 20-30 minutes depending on the cuts of meat being used. Without a pressure cooker, this will take at least an hour or more. Keep topping up with warm water as and when needed.
5. Once the meat is fully cooked, taste and adjust salt and sprinkle the garam masala, slit chilli and chopped coriander. Stir them in and turn the heat off. Allow the dish to rest for at least 10 minutes (covered) before serving so that the flavours get properly infused. Garnish with ginger and more coriander, and serve with either rice or naan...or whatever else you prefer.

Recipe Link: https://www.hungryforever.com/recipe/karahi-gosht-recipe/

Nei Payasam Recipe | HungryForever

Nei payasam is a tasty dessert recipe. It is a special sweet which is prepared as Neivedhyam in Kerala. 

INGREDIENTS

• 1/2 cup Unakkalari Rice
• 4 tbsp ghee
• 1 cup jaggery
• 2 cup Water
• 1/4 cup Grated coconut
• 1/4 tsp cardamom powder
• dry ginger powder a tiny pinch
• 7 broken cashews

INSTRUCTIONS

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
2. Measure rice and add it to pressure pan,rinse it well first.Then add 2 cups of water.
3. Pressure cook for atleast 5 whistles in low medium flame.Rice should be cooked till soft but not mushy as we want the grains to be seen.Measure and addd jaggery syrup.
4. Mix well and cook in low flame till the jaggery syrup blends well with the rice.Now add grated coconut.
5. Mix well and cook for 2 mins, then add ghee little by little.
6. Keep mixing, at one stage the payasam will get thick and saucy in consistency.Add cashews,cardamom powder, dry ginger powder and switch off.
7. Serve hot / warm!

Recipe Link: https://www.hungryforever.com/recipe/nei-payasam-recipe/

Sticky Monkey Bread Recipe | HungryForever

Make monkey bread personal-size with jumbo muffin cups and crescents!

INGREDIENTS

• 1 cup chopped pecans
• 12 tablespoons sticks unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon Apple Cider Vinegar
• 2 tablespoons dark rum
• 1/8 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 batch Basic Sweet-Roll Dough without nutmeg

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
2. Melt 1 stick butter in a medium saucepan over medium heat.
3. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.
5. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan.
6. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
7. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
8. Put the granulated sugar in another bowl.
9. Pinch off tablespoonfuls of dough and roll into 1-inch balls.
10. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
11. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
12. Preheat the oven to 350 degrees F.
13. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
14. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

Recipe Link: https://www.hungryforever.com/recipe/sticky-monkey-bread-recipe/

Ragi Malt Recipe | HUngryforever

Ragi malt is made from ragi / finger millet / kelvaragu / kooragu, which is one of the first-class millets with excellent health benefits. With ragi malt, you can make a glass full of healthy drink.

INGREDIENTS

For sweet malt

• 4 tbsp ragi flour / finger millet flour
• 1½ tbsp sugar or jaggery or any other sweetener optional
• 1 cup Water
• Milk as needed
• Few drops of ghee (optional if making for babies do use, it helps to swallow the porridge easily)
• Pinch of cardamom powder optional
• nuts as desired optional

for salted java or porridge

• 4 tbsp Ragi flour / finger millet
• Salt to taste
• 1 cup Water
• Buttermilk as needed
• Seasoning for salted version avoid if making for babies
• Oil or ghee as needed
• pinch of cumin
• Few curry leaves
• leaves Corianderfew chopped finely
• Green chili if desired

INSTRUCTIONS

1. Mix water and flour thoroughly. Break up lumps if any.
2. Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.
3. After few minutes, you can see a glossy thick consistency. You can switch off the heat.
4. For sweet version: Add sugar/ jaggery and pour the milk to bring it to the consistency.
5. For salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully.
6. Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat.
7. Add this to the buttermilk and add coriander leaves and salt too.
8. Once the kanji is cool, add the buttermilk to it and mix well.

Recipe Link: https://www.hungryforever.com/recipe/ragi-malt-recipe/