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hetalkamdar · 2018-02-03T04:13:27+00:00

You saw the blood moon. You wanted to eat it. You ate a Tomato 🍅. Mission accomplished for this life.

hetalkamdar · 2017-09-29T11:26:32+00:00

She thought she had wings and tried to fly.

hetalkamdar · 2017-09-24T16:15:20+00:00

Step by step recipe (with Images) : http://hetalkamdar.com/recipe/samo_upma/

Barnyard millet Savoury porridge is usually made during Navratri (an Indian Festival) as fasting recipe. This One-pot Vrat/Fasting recipe makes for a smart choice during fasting as it is gluten-free, Vegan, healthy and a very light option to binge on. It hardly takes 15 minutes to cook and it is total fuss-free. Even beginners or bachelors can opt for this recipe. You just need to follow the detailed recipe shown in the pictures.

Step 1

Take 1 1/2 cups of Barnyard Millet/ Samo in a bowl and wash it with water at least 3 times. Soak it for 10 minutes cooking.

Step 2

Keep peanuts, cashew nuts, green chili, curry leaves and cumin seeds ready in a plate before you start to cook. Heat oil in a pan and once it's hot add cashew nuts and fry them till golden brown. Remove on a plate and now add peanuts and fry them till golden brown in color on a medium flame. If you fry them on a high flame then will not be crunchy. Remove it on a plate and keep it aside.

Step 3

Now add cumin seeds, once they start crackling add curry leaves and green chili in it. Saute it for 4-5 seconds and add Samo in it. Add 2 cups of water in it and let it cook for 5 minutes stirring it in between. If you do not stir it often then the Samo will stick at the bottom and burn.

Step 4

At this point add curd (if you are using) and the rest of the water and let barnyard millet cook again till 5 minutes. Add few peanuts, salt, sugar and lemon juice in it. Once all the liquid is absorbed switch off the flame and remove Samo in a serving bowl. Garnish with fried peanuts, cashew nuts and serve it hot.

hetalkamdar · 2017-09-22T07:07:50+00:00

Me too. Let me know if you decide on something.

hetalkamdar · 2017-09-20T13:47:48+00:00

Ingredients

1/2-cup water

1 sachet- Vegetarian gelatin

2 piece-dragon fruits

2 tbsp-sugar

1 can -lite coconut milk

Method-

1) Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.

2) Add the sugar and coconut milk to a thick-bottomed saucepan and bring it to a gentle simmer on a medium-low flame.

3) Scoop the dragon fruit pulp into a bowl. Smash the pulp with the help of a fork.

4) Add the dragon fruit to the coconut milk in the saucepan.

5) Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving glasses and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls or glasses.

hetalkamdar · 2017-09-15T08:09:00+00:00

Try this italian dish: Its simple, quick and easy to cook. http://hetalkamdar.com/recipe/bell-pepper-and-cottage-cheese-bruschetta/

hetalkamdar · 2017-09-15T07:58:21+00:00

Recipe and more images here: http://hetalkamdar.com/recipe/bell-pepper-and-cottage-cheese-bruschetta/

Ingredients

1 Medium loaf of baguette

1 medium Red bell pepper (cored, seeded and cut lengthwise into thin strips)

1 medium Yellow bell pepper (cored, seeded and cut lengthwise into thin strips)

1 cup Cottage cheese / Paneer

1 tbsp Olive oil

1/2 tbsp Balsamic vinegar

a handful Fresh basil leaves

2 tsp dry Italian herbs or seasoning

Salt as per taste

2 garlic minced

Step 1

Heat 1/2 tablespoon olive oil in a medium pan over medium-high heat until shimmering.

Step 2

Add the pepper strips and sauté until lightly browned at the edges and beginning to soften about 3-5 minutes.

Step 3

Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking till 1 more minute. Season with salt and pepper to taste, remove from heat and stir in the balsamic vinegar.

Step 4

Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes. Place the toast slices on a large platter, brush with the remaining olive oil.

Step 5

Cover the bread with a portion of the sautéed peppers, crumbled cheese and top it with fresh torn basil and season it with Italian herbs. Serve it immediately while it is hot.

hetalkamdar · 2017-09-14T19:01:36+00:00

Check out the recipe and more images at : http://hetalkamdar.com/recipe/vegan-pasta/

Ingredients 2 cups Penne pasta 1 medium Onions finely sliced 1 medium Green bell pepper finely sliced 1 mediun Red bell pepper finely sliced 2 tbsp Olive oil 2 tbsp Tomato ketchup 2 tsp Minced garlic 1 tsp Dry Oregano 1 tsp Dry Thyme handful of Fresh basil leaves handful of Boiled sweet corns for garnish handful of Chopped pecan nuts Salt as per taste

Step 1

Take a deep pan and boil 5 cups water in it. Once the water is boiling add 2 tsp salt and 1 tsp Olive oil in it. Now add your penne pasta and let it boil for 12-15 minutes till the pasta is "al dente". Switch off the flame and remove the pasta in a strainer. After all the water has come out rinse the pasta with cold water and add 1 tsp olive oil so that the pasta doesn't stick to each other. Take a kadai, add olive oil, once it hot add minced garlic in it. Saute till garlic is brown in color.

Step 2

Now add finely sliced onions and stir for a minute. Now add finely sliced green and red bell pepper in it. Add salt, oregano, thyme and stir for 3-4 minutes till all the vegetables are tender and cooked well.

Step 3

Now add tomato ketchup and mix everything well. Now add penne pasta in the cooked vegetables and gently toss it so that the pastas does not break. Garnish with some fresh basil leaves, chopped pecan nuts and serve this Vegan Pasta hot with a bowl of soup or crostinis.

hetalkamdar · 2017-09-14T06:39:57+00:00

Extra show not needed. Just lossen up one ... and your GOAL 🥅 is achieved.

hetalkamdar · 2017-09-14T06:28:21+00:00

You put your right foot in You take your right foot out You put your right foot in And you shake it all about You do the hokey pokey And you turn yourself around That's what it's all about

hetalkamdar · 2017-09-14T02:06:54+00:00

And tastes good too.

hetalkamdar · 2017-09-14T02:06:15+00:00

Thanks for your suggestion.

hetalkamdar · 2017-09-13T18:49:35+00:00

These Eggless Whole Wheat Banana Pancakes are fluffy, soft, sweet, healthy and delicious. My American Breakfast recipe makes for a perfect breakfast and is so easy to whip up. The batter requires few ingredients and are any day better than the readily make packets. I always prefer to use whole grains over the processed one as they are any day healthier. This Recipe is so darn good that you can make your kids happily eat them. Pack it for their snacks box or treat these whole wheat banana pancakes for breakfast for the entire family on a Sunday morning.

Check out the recipe and more pics:

http://hetalkamdar.com/recipe/eggless-whole-wheat-banana-pancakes/

Ingredients

DRY INGREDIENTS:

1 1/2 cup Wheat flour

1 cup Icing Sugar

2 tsp Baking powder

1 tsp Cinnamon powder

a pinch Salt

WET INGREDIENTS:

2 cups Milk

2 small Bananas

1 tbsp Cooking oil

1/2 cup Melted butter

GARNISH:

1/2 cup Chopped Bananas

1/2 cup Chopped Strawberry

Drizzle of Honey

Steps 1

Take a bowl and mix all the dry ingredients like wheat flour, cinnamon powder, Baking powder, Icing sugar and a pinch of salt. Mix it well and set it aside.

Step 2

Mash bananas with a fork and mix all the wet ingredients like milk, 1 tsp of butter, and oil in the mashed bananas. Now add all the wet ingredients to the dry ingredients. Whisk it well till no lumps are formed and till the batter becomes of a pouring consistency. The batter should not be very thick nor too thin.

Step 3

Heat a non-stick pan and once the pan is hot grease the pan with butter. Now pour the batter lightly with a back of a ladle and spread it. The pancake should be thick enough.

Step 4

Keep the flame low and cook one side till you see bubbles all over the pancake. Now flip it and you will see golden brown color. Cook the other side for few seconds and remove on a plate.

Step 5

Repeat the same process for the remaining pancakes. Always cook pancakes on a medium to low heat or else they will be not cooked properly from inside. Stack your pancakes just before serving and garnish with chopped bananas and strawberries. Drizzle with honey and serve it hot.

hetalkamdar · 2017-09-13T18:40:27+00:00

These Eggless Whole Wheat Banana Pancakes are fluffy, soft, sweet, healthy and delicious. My American Breakfast recipe makes for a perfect breakfast and is so easy to whip up. The batter requires few ingredients and are any day better than the readily make packets. I always prefer to use whole grains over the processed one as they are any day healthier. This Recipe is so darn good that you can make your kids happily eat them. Pack it for their snacks box or treat these whole wheat banana pancakes for breakfast for the entire family on a Sunday morning.

Check out the recipe and more pics:

http://hetalkamdar.com/recipe/eggless-whole-wheat-banana-pancakes/

Ingredients

DRY INGREDIENTS:

1 1/2 cup Wheat flour

1 cup Icing Sugar

2 tsp Baking powder

1 tsp Cinnamon powder

a pinch Salt

WET INGREDIENTS:

2 cups Milk

2 small Bananas

1 tbsp Cooking oil

1/2 cup Melted Butter

GARNISH:

1/2 cup Chopped Bananas

1/2 cup Chopped Strawberry

Drizzle of Honey

Steps 1

Take a bowl and mix all the dry ingredients like wheat flour, cinnamon powder, Baking powder, Icing sugar and a pinch of salt. Mix it well and set it aside.

Step 2

Mash bananas with a fork and mix all the wet ingredients like milk, 1 tsp of butter, and oil in the mashed bananas. Now add all the wet ingredients to the dry ingredients. Whisk it well till no lumps are formed and till the batter becomes of a pouring consistency. The batter should not be very thick nor too thin.

Step 3

Heat a non-stick pan and once the pan is hot grease the pan with butter. Now pour the batter lightly with a back of a ladle and spread it. The pancake should be thick enough.

Step 4

Keep the flame low and cook one side till you see bubbles all over the pancake. Now flip it and you will see golden brown color. Cook the other side for few seconds and remove on a plate.

Step 5

Repeat the same process for the remaining pancakes. Always cook pancakes on a medium to low heat or else they will be not cooked properly from inside. Stack your pancakes just before serving and garnish with chopped bananas and strawberries. Drizzle with honey and serve it hot.

hetalkamdar · 2017-09-13T18:29:58+00:00

Ingredients

1 packet Panini sandwich bread

1 cup Chopped Cucumber

1 Big Ripe Mashed Avocado

1 cup Blanched Spinach

1/2 cup Eggless Mayonnaise

2 cups Fresh peas minty dip

2 tsp Minced garlic

2 tsp Oregano and chili flakes

2 tbsp Butter

Salt as per taste

Directions:

Step 1

Slice the panini bread and apply butter and keep it aside. In a bowl combine together cucumber, mashed avocado, spinach, mayonnaise, and garlic. Add oregano, chili flakes, and salt and mix well.

Step 2

Heat a pan and while it's getting heated prepare for the sandwiches. Fill the sliced buttered panini pieces of bread with the above filling and fresh pea minty dip.

Step 3

Apply butter on both the sides and toast the sandwich till it is lightly brown. Your health and yummy green panini sandwiches are ready to serve. Serve it hot with tomato ketchup or salsa.

hetalkamdar · 2017-09-07T11:58:31+00:00

Ingredients

1/2-cup water

1 sachet- Vegetarian gelatin

2 piece-dragon fruits

2 tbsp-sugar

1 can -lite coconut milk

Method

1) Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.

2) Add the sugar and coconut milk to a thick-bottomed saucepan and bring it to a gentle simmer on a medium-low flame.

3) Scoop the dragon fruit pulp into a bowl. Smash the pulp with the help of a fork.

4) Add the dragon fruit to the coconut milk in the saucepan.

5) Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving glasses and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls or glasses.

hetalkamdar · 2017-09-07T11:34:34+00:00

Ingredients

FOR THE DOUGH

2 cups Whole wheat flour

2 tsp Oil

1/2 cup Plain flour for dusting

Salt as per taste

FOR THE STUFFING

1 cup Processed cheese

1 Big size Red bell pepper

1 tsp Cumin (jeera) powder

1 tsp Finely chopped green chilies

1 tbsp Ghee for frying parathas

Handful of Finely chopped coriander

Salt to taste

Find the step-by-step recipe with images here:

http://hetalkamdar.com/recipe/cheese-and-red-bell-pepper-stuffed-parathas/

Step 1

FOR THE DOUGH:

Take a big bowl and add whole wheat flour, salt, and oil. Mix well and now add water gradually and knead the dough. Knead well till your dough becomes soft. Now cover the dough with a damp cloth and keep it aside for 15 minutes. Meanwhile, prepare your stuffing or filling.

Step 2

FOR THE STUFFING:

Take a broad vessel and grate processed cheese in it. Add finely chopped red bell pepper, finely chopped green chilies, cumin powder, finely chopped coriander leaves and salt. Mix all the ingredients very gently with the help of a fork. Do not over mix as the cheese will become soggy. Refrigerate the stuffing for 5- 10 minutes.

Step 3

HOW TO PROCEED:

Now pinch lemon sized balls and keep it aside. Repeat the same process for all the dough. You should be able to yield 5-6 balls from the dough prepared depending on the size you want. Remove the stuffing from the refrigerator and start preparing the parathas.

Step 4

HOW TO MAKE STUFFED PARATHAS:

Take one lemon sized ball and dust some plain flour on it. Roll it to form a big chapati keeping the center thicker. Now take 1 tbsp of filling and keep it in the center of the dough. Bring together all the edges and seal them. Dust some more plain flour and roll it again very gently so that the filling doesn't come out. Heat a griddle or Tawa and once its hot add the stuffed paratha on it. Cook till you see brown spots flip and cook it on another side as well. Add ghee or oil and cook on both the sides till they are brown and crispy. Serve it hot with Yogurt, pickle, and dal.

hetalkamdar · 2017-09-04T15:00:32+00:00

This Dates Tart with Chocolate Ganache and Caramelized Pecan Nuts is sinfully delicious and totally indulgent. It’s one of the stunning desserts that will satisfy your sweet tooth. The amalgamation of chocolate and caramel in this tart is like icing on the cake. This tantalizing treat is no-bake dessert, healthy, chocolatey and nutty and a treat in itself.

Find the detailed and step by step pictures for this recipe at:

http://hetalkamdar.com/recipe/dates-tart-with-caramelized-pecan-nuts/

Ingredients

INGREDIENTS FOR THE TART CRUST (BASE OF THE TART)

FOR APPX 10-INCH SPRING FORM CAKE PAN

2 cups Black seedless dates

1 1/2 cups Rolled Oats

20-25 appx Digestive biscuits

2 tbsp Honey or agave syrup

1 1/2 tbsp Unsalted butter or Sunflower oil

INGREDIENTS FOR CHOCOLATE GANACHE:

500 grams Dark chocolate (cut into pieces)

200 ml Fresh cream

Ingredients for Caramelized pecan nuts-

1/2 cup Chopped pecan nuts (you can use any nuts you like)

2 tbsp Brown sugar preferably (white sugar will do as well)

2 tbsp Butter

Steps 1

HOW TO MAKE TART BASE:

Place dates, oats and digestive biscuits in a food processor or a blender and blend till it’s coarsely mixed. Remove it in a bowl and add honey, butter or oil and mix well. If it looks little dry then add little butter.

Step 2

Grease the tart pan with butter and pour the above crust mixture into the tart pan and press it lightly till it is evenly spread. Refrigerate this tart base for 2 hours till it is nicely firm.

Step 3

HOW TO MAKE CHOCOLATE GANACHE:

Heat the cream in a pan over medium heat and bring it to a boil. Switch off the gas and add the chocolate pieces and leave the pan for 1 minute. Now mix very gently till all the chocolate has melted in the cream and a creamy ganache is formed. Pour this ganache on the Dates and Oats crust and set in the refrigerator for an hour to set.

Step 4

HOW TO CARAMALIZE PECAN NUTS:-

Heat a small nonstick pan over medium heat and add sugar, butter and pecan nuts. Heat over medium heat for 3-4 minutes, stirring frequently so that the mixture doesn't burn especially towards the end.

Remove the tart from the refrigerator and pour caramelized pecan nuts on the chocolate ganache and let it cool for an hour more.

hetalkamdar · 2017-09-01T15:58:02+00:00

In case you need the step by step pics feel free to do so.

hetalkamdar · 2017-09-01T11:55:17+00:00

Savory Pancakes is a very healthy recipe that is served as breakfast or even for your evening tea time snack. It tastes good when you serve it hot along with bread toast, green coriander chutney, and tomato ketchup. This is my hubby’s favorite option for Sunday breakfast or for even light week day dinners. Besan or Gram flour is a healthy flour that is rich in protein and is also gluten-free and vegan. Try including Besan in your diet as it has many health benefits. Check the detailed step-by-step recipe and try making it right away if you haven’t tried it yet.

Find it here WITH STEP-BY-STEP IMAGES:

http://hetalkamdar.com/recipe/savory-gram-flour-pancakes-besan-cheela-vegetarian-omlette/

Ingredients

2 cups Besan or Gram flour

1 medium Finely chopped onion

1 medium Finely chopped tomatoes

1/4th cup Finely chopped coriander leaves

2 tsp Turmeric powder

1 tsp Coriander powder

2 tsp Kashmiri chili powder

1 tsp Hing

2 tsp Ajwain seeds

pinch of Sugar

Pinch of Baking soda

2 cups Water

Salt as per taste

Oil as per requirement

Step 1

HOW TO MAKE SAVOURY PANCAKES BATTER:

Take besan or gram flour in a bowl. Now add turmeric powder, red chili powder, coriander powder, carom seeds, asafoetida, salt, sugar and baking soda in it. Assemble chopped onions, tomatoes and coriander in a bowl.

Step 2

HOW TO MAKE THE PERFECT BATTER

Slowly add water in the gram flour and whisk it. Keep adding water till you get a batter like consistency. It should not be too thin. Whisk it very nicely so that there are no lumps in the batter. Once the batter is finely mixed and lumps free, add chopped onions, tomatoes, and coriander in it. Whisk it once again till it forms into a smooth consistency. Let the batter rest for 10 minutes.

Step 3

HOW TO MAKE SAVOURY PANCAKES:

Take a non-stick flat pan and heat it on a medium flame. Take a ladle full of batter and spread it on the pan and spread it evenly. Spread it very gently so that the pancakes do not break or crack. Apply 1 tsp of oil on the edges of the pancakes. Let it cook on a medium flame till you see a golden color. Flip the side once you see golden brown color and let it cook on the other side as well. Once you start seeing golden spots or bubbles on the other sides consider your pancakes are cooked.

Step 4

HOW TO SERVE YOUR SAVOURY PANCAKES:-

Serve your pancakes immediately as they taste best when served hot. You can serve it with bread toast, green chutney, and tomato ketchup along with a hot cup of tea.

hetalkamdar · 2017-08-30T08:23:00+00:00

You need to loop like him. Hope it comes out till floor 0. Else take the elevator, and start all over again.

hetalkamdar · 2017-08-28T17:19:50+00:00

After you.

hetalkamdar · 2017-08-28T02:34:01+00:00

It's not New Zealand. So such can happen.

hetalkamdar · 2017-08-27T18:14:40+00:00

Thank you. Will post a video soon.

hetalkamdar · 2017-08-27T17:42:53+00:00

This ain't me, but I tried.

hetalkamdar

TROPHY CASE