Manchurian flavour chakli

Manchurian flavour chakli 

 

Ingredients

1 cup wheat flour

½ cup besan

½ cup rice flour

1 pack ching’s Manchurian masala

Oil for deep fry +2 table spoon

2 tea spoon sesame seed

Method

Heat oil in kadai meanwhile you prepare the dough.

Mix ching’s Manchurian masala powder in one cup of boiling water.

Make a paste of it by heating it & let it cool down

Take a bowl and add all the three flour in it

Add 2 tsp of oil (preferably hot oil ,sesame seed & Manchurian paste. Make dough with water. It should be a stiff yet smooth and non sticky

Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot.

Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

spinach paneer Koftas!

 

spinach paneer Koftas

Ingredients-

1 boiled potato
50 gm paneer

1 bunch of boiled spinach(250 grm)

1 slice bread

1 cup fresh cream (malai)

1 onion

2 inches ginger

4 table spoon grated coconut

3 table spoon corn flour

15-20 cashew

1 table spoon kasoori methi

1 table spoon sesame seeds

1 tea spoon black pepper powder

1 tea spoon sugar

1 cup milk

1 tea spoon red chilly powder

¼ tea spoon turmeric powder

salt to taste

oil to deep fry

method-

for kofta

take a bowl and mash boiled spinach , bread & patato

keep it aside take another bowl and grate paneer in it

add salt , turmeric powder , red chilly powder

make balls out of both mixture outer from spinich

inner filling from paneer mixture

roll balls in cornflour powder

deep fry them till golden brown

For gravy

Divide onion into four parts and boil them in one cup of water.Drain out the water.

Prepare fine paste of cashew and coconut. Prepare another paste of boiled onion an ginger.

Heat oil in kadhai, add sesame, onion paste and fry them, till it leaves oil.

Add coconut and cashew paste and also add fresh cream(malai).

Add sugar, black paper powder, kasoori methi and salt to taste.

Fry it on low heat for 8-10 minutes, till it leaves oil.

Add one cup of milk, and after 2-3 minutes remove the kadhai.

Sprinkle with cardamom powder.

Now cut Koftas into two parts and add them in gravy.

And serve them hot.

Schezwan baby corn veg

                                 

Schezwan baby corn veg

Ingredients

250 gm capsicum

6-7 baby corn (half boiled)

2 onion (finely chopped)

2 tomato

2 tbsp oil

Salt to taste

3-4 tbsp schezwan sauce

1 tbsp honey

Method

Cut capsicum in square shape

Make puree of tomato

Cut baby corn into pieces

Heat oil in kadai

Fry finely chopped onion till it becomes brown

Add tomato puree into it

Cook it till it leaves oil

Add capsicum , baby corn & salt

Add 2 tbsp water to it

Close the lid & let it cook for some time in low heat

After 3-4 min open the lid and add schezwan sauce and honey

Cook it for 2 min 

Serve hot

Chocolate fudge

 

Chocolate fudge

This fudge is easy to make and very delicious. Enjoy this with your loved ones

Making Time : 10 minutes | Makes: 9-10 fudge

Ingredients-

Milk made 1 cup

Choco chip ½ cup

Dark chocolate 4 pieces

Butter 1 tbsp

Kajju and badam (fry and chopped)

Method-

Add milk made, butter, Choco chip & dark chocolate in a bowl

Heat for 1 min in microwave

Mix it till it becomes dough

Add nuts to it

Spread the dough in greased tray

Keep it in refrigerator for about 30 min

Cut the fudge into square pieces

Serve them or store them

 

 

Coconut laddu (Diwali Recipes)

Coconut laddu 

coconut laddu recipe with condensed milk – quick and easy coconut laddu recipe are delectable white laddus

Making Time : 10 minutes | Makes: 8 laddu

 

Ingredients-

Condensed milk ¼ cup (sweetened)

Grated coconut ½ cup+1 table spoon

Milk powder 2 tea spoon

Resin and pistachio (chopped)

Green cardamom powder 1 teaspoon

Milk 1 table spoon

Method-

Add condensed milk, grated coconut, milk powder & green cardamom powder in a bowl, make a dough of the mixture.

If the dough is tight add 1 tablespoon milk to it

Make ladoos of the dough.

Roll the ladoos on grated coconut.

Sprinkle raisins and pistachio over ladoos

Keep them in air tight containers

Double layer burfi recipe( Diwali recipe )

 Double layer burfi recipe 

Chocolate and coconut two layer burfi recipe is one of the easy and quick sweets that one could make in just 15 minutes this Diwali recipe. ... Chocolate burfi recipe can be made with milk powder, Chocolate and sugar

 Preparation Time:10 mines | Cooking Time : 15 mines | Makes:9 burfis

ingredients-

Milk powder – 2 cup

Unsweetened Coco powder - 1 table spoon

Sugar - 1 cup

coconut powder 1 table spoon

Melted Ghee - 2 tsp

Pistachios - 4 chopped finely

Cardamom powder ½ yea spoon

Milk ½ cup

Method-

Heat nonstick pan, add melted ghee, milk, milk powder and sugar, mix it and stir it until it get soft.

Remove the pan and divide the mixture into four parts.

Take one third part of mixture in a bowl and mix cocoa powder, chocolate essence in it. Set it in a microwave for 30 seconds.

Now take greased tray and set the bowl mixture into it. Keep it in a refrigerator for 30 minutes.

After 30 minutes take ¼ part of mixture in bowl and add coconut powder and cardamom powder and heat it for 10 seconds in microwave.

Now pour it on the chocolate mixture prepared before and spread gently. Keep it in refrigerator atleast for 1 hour.

Take out tray and cut the pieces into square shape and serve!