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

Instant jalebi

Instant jalebi

Ingredients-

maida 1 cup

Yogurt 1/2 cup

Sugar 3 cups

Saffron (kesar) a few

Baking powder ¼ tea spoon

Lime juice ½ tea spoon

Ghee for deep-frying 

yellow color 1 pinch 

Method-

In a large bowl, whisk refined flour, yogurt, baking powder and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 2 hours.

Beat the batter with your hands again for few minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves

Add saffron and lime juice cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.

Heat sufficient ghee in a kadai on medium heat.

We have filled a small bottle (You can also use a ketchup dispenser) to dispense Jalebi Batter.

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

Chinese Moong Pakode

Ingredients-

1 bowl soaked moong dal

2 pinch soda

2 chopped onion

2 chopped green chillies

Salt and Red chilli powder as pr taste

Refined oil for deep fry

2 serving spoon tamato ketchep

1 table spoon chilli sauce

2 tea spoon white vinegar

2 tea spoon soya sauce

1 tea spoon cornflour

Method-

Mix moong dal with soda, salt, red chilli powder,chopped green chillies, chopped onions and beat them properly.

Make small pakodas.

Mix cornflour, chillie sauce, white vineger, soya sauce, tamato ketchup with 2 serving spoon water in other bowl.

Now put 1 serving spoon refined oil in pan.

Now put bowl mixture into the pan.

after two minutes put the pakodas in the pan and mix 2-3 minutes.

Serve them hot...!!

Beal ka murabba

Beal ka murabba

ingredients-

2 Beal fruit
½ cup water
½ kg sugar
2 lemon juice
½ tea spoon salt
1 tea spoon cardamom powder
2 drop yellow color

Method-

Break open fruit. cut into two-inch ring and remove all seeds with a fork.
Make sugar syrup with half cup water, lime juice, yellow color and sugar to a one-thread consistency.
Add fruit ring and continue cooking till syrup thickens.
Add salt and remove fruit from syrup.
Continue cooking till syrup begins to set.
Add cardamom powder and gently mix in fruit.
Cool and keep it in glass jar

Pista kulfi

Pista kulfi

Ingredients:

4 table spoon pista paste

200 g cream

200 g sugar

2 table spoon almonds, pista (chopped)

100 ml milk

2 table spoon khus syrup

1 -2 drops green colour

2 tsp - rose water

2 table spoon tuti-fruti

Method

Now make a paste of pista and add rose water and colour and mix it properly.

Now mix sugar in cream and beat it till fine, add pista mixture & milk in cream

Freeze. When it is half done remove from the freezer and beat the mixture in mixer or with the egg beater.

Now, put the mixture in ice cream box and decorate with pista , almonds and tuti-fruti

Keep in freezer again for final setting.

This kulfi will take 2 - 3 hours

Stuffed Kesariya Paneer Pasanda

 Stuffed Kesariya Paneer Pasanda

Serving Size: 4

Ingredients:

150 gms Paneer

For Stuffing:

3-4 tbs khoya/ mawa

8-10 strands of Kesar

2 tbs Milk

½ tsp Black pepper

Salt to taste

Oil

Fried and chopped Cashew nuts and raisins

2 tbs cornflour

For Gravy:

2 medium sized onions

4 tomatoes

2 inch ginger

6-7 cashew nuts

1 tsp sesame seeds

3 tbs shahi paneer masala

1 tsp turmeric powder

½ tsp red chilli powder

2 tsp sugar

1-2 pieces Garlic

Salt to taste

1 tbs kasoori methi

½ chopped capsicum

4 serving spoon Oil

½ cup cream fresh cream

Coriander leaves for garnishing

Method:

To prepare stuffing, heat a pan, add milk and add saffron strand.

Mix it and allow milk to absorb saffron color

Add khoya, and fried cashew nuts and raisins.

Cut paneer into square shape of 2/2, divide the paneer pieces into another half of triangle shape.

Stuff khoya batter in between 2 pieces o paneer and dust them with cornflour

Heat nonstick pan on medium heat and shallow fry prepared stuffed paneer from both the sides till it turns light golden brown.

To Prepare Gravy, divide tamato, onion, ginger into four parts and boil them.

Drain the boiled water and peel off the tomatoes.

Bring the boiled vegetables to the normal temperature and prepare a paste in grinder.

Now strain the paste. And keep it aside.

Heat oil in heavy bottomed pan, add sesame seeds, garlic paste, chopped capsicum and sauté it.

Add turmeric powder, red chilli powder and tamato-onion paste sauté it for sometime

Now add shahi paneer masala, suger, salt and stir fry it for a while.

Add fresh cream and kasoori methi and stir fry it till it leaves oil.

Now pour 1 cup of water and and leave it for 1 minute

Serving Pour gravy into bowl and put stuffed paneer pieces and garnish it with coriander leaves