Anjeer shake

Anjeer shake

Ingredients:

6 chopped Anjeer (Fig)
1½ glass milk
ice cubes
2tbs honey

method:

Blend all the ingredients together. Serve chilled.

Note: consume it within 5-10 minutes otherwise it's taste will be changed

Mango smoothie

Mango smoothie

 

ingredients-

1 small white chocolate1 ½ cup wiped cream2 cup mango pulp
½ cup fresh cream
2 tbsp sugar (powdered)
1 mango cut into pieces

method-

Put ½ cup fresh cream in pan add keep it in medium heat.
Put off the heat
Add chocolate to it and stir it till it melts.
Add mango pulp to it
Add sugar to it
Add 1 cup wiped cream to it
Add mango pieces to it and start folding it
Pour the pudding in small glasses
Garnish it with wiped cream.
Keep it in refrigerator for over night.
Serve it cool

Paneer Tikka Masala gravy

Paneer Tikka Masala gravy

Ingredients-

Paneer 250 g cut in to 1” cubes

For Marinade

Yogurt ½ cup

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Kashmiri red chilli powder 2 teaspoons

Garam masala powder 1 teaspoon

Lemon juice 2 tablespoons

Salt to taste

Mustard oil 2 tablespoons

For gravy-

2 medium tomato puree

Entire pack of suhana paneer tikka masala mix 50 g

Milk ½ cup

Oil 2 table spoon

Water 1 ½ cup

For garnishing-

1/4 cup cream

Coriander leaf

Method-

To make the tikkas combine all the ingredients for the marinade and whisk well.

Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator.

After an hour, take a pan add grill the paneer cubes on it

Make a paste of suhana paneer masala mix with milk.

Heat oil in a pan, add tomato puree and cook for 4-5 minutes till oil out.

Add paste cook for 1-2 minutes on low flame.

Add paneer,water and simmer for 5-6 minutes on medium flame till grave thickens.

Garnish with cream and coriander leaf.

Serve naan and roti.

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Aam papad

Aam papad

Ingredients-

Mango pulp 250 gram

Sugar 2 table spoon

Cardamom powder ½ teaspoon (green)

Ghee 1 tea spoon

Method-

Add the pulp and sugar in a kadhai. Let it boil on medium flame.

After it comes to boil, cook for 8-10 minutes and stair continuously .mix cardamom powder.

Until the pulp thickens and slightly changes its colour.

Now grease a plate with ghee, spread the mango mixture in the plate.

Now keep this plate out in the sun to dry.

Keep it under sun for 2-3 days….

After that cut the pieces of aam papad and serve it

Rest of them keep it in airtight jar