maawa 250gms
2medium size potatoes(boiled)
1 egg
cornflour 150 gms
sugar syrup to dip d jamuns
grate mawa n potatoes n den add egg n cornflour n mix with hand properly until u hav a smooth dough. make small balls n fry d balls in very low heat until dark brown color stirring them continuesly
n den directly add them to chashni.
Ingredients:-
Digestive biscuits (I used Gluco biscuits) 20
Sugar 5 tbsp. (if using digestive biscuits)
Butter (melted) 2-3 tbsp.
Milk 1 1/2 cup
Eggs 3
Gelatin 2 tbsp.
Sugar 1 cup
Fresh cream (whipped)
1 cup Whipped cream for decoration
*Method*
Blend the biscuits in a food processor until it has turned into fine crumbs.
Melt the butter for the biscuit base in a small pan.
Pour this into the bowl of the machine while the motor is running.
Give it about 10 seconds then stop the machine.
Tip the biscuit base into a cake tin with a removable base.
Press the biscuit base down and smooth it out with the back of a spoon.
Set the biscuit base in the fridge for 20 minutes.
Put the gelatin in a sauce pan add 1/2 cup water.
Cook till it gets dissolve.
In another pan add milk, sugar and eggs.
Cook on low flame stirring constantly till gets thick in a custard form.
Remove from the fire.
Let it cool for 15-20 mins.
Add dissolved gelatin mixture, whipped cream and fold in the custard.
Pour this mixture on top of the biscuit crust.
refrigerate it for 2 hours.
Decorate it with the whipped cream.
Serve chilled.. 😋😋
*Chicken noodles*
Boil noodles
Add chicken and ketchup to taste
You can vegetables if bacha party likes it
*Mac and cheese*
Boil macaroni
Add cheese and milk
And cook until it thickens
Macaroni and noodles can boiled raat main to save time the next morning
*Chicken tikka sandwich*
Boil chicken marinated in chicken tikka masala
Add cream cheese and mayo
Make a paste
Apply to bread make sandwich
Can be kept if fridge for 3-4 days
*Chicken nuggets*
Chicken mince
Add salt and pepper to taste
Shape it
Coat is dry flour
Egg
Bread crumbs and fry
*Chicken wraps*
Stir fry chicken in chili garlic sauce
Take tortilla
Heat it on a pan
Place chicken in between
Add cucumber and lettuce and roll up
*Cheese sandwich*
Apply butter to bread
Place a slice of cheese and make a sandwich
*Burgers*
Chicken mince
Add salt pepper make patty and fry
In a burger put mayo cheese lettuce cucumbers and chicken patty
Try and make mini burgers and give 2-3 since they look more appealing
*Shami kebab sandwich*
Fried shami kebab
Bread and ketchup
*Egg sandwich*
Boil egg
Mash and add salt pepper and mayo
And apply to bread to make sandwich
Alternatively make an omelette and make a sandwich
Can be used with him 24-36 hours
Not more
Pizza bread
Apply pizza sauce (bottled)
Chicken vegetable etc of choice
Top with cheese grill in oven until cheese melts take 10 min at max
Add a fruit to lunch box always
A banana or apple cut apple and wrap in cling film so it doesnt blacken
Strawberry, mango, peaches, water melon, melon, grapes
Chop bite size vegetables to make it easy to eat
Or whatever your child like
Make fruit skewers to make them
Look fun
A juice and crisp/cookie Is must
Even if they dont eat it put it in
Cut sandwich in fun shapes, there are sandwich shapers available
Or just make tiny squares
Nuggets
Shami kebab
Burger patty
Can be frozen and kept for 1 month in the freezer
You can make a plan to follow every week
Monday: Sandwich
Tuesday: Chicken wrap
Wednesday: nuggets/ fried item (chicken cheese bombs in vol 1)
Thursday: burger
Friday: noodles
Ingredients
Chicken breast cut into tiny cubes 1
Salt ¼ tsp
Black pepper ¼ tsp
Tomato chopped into tiny cubes 1
Coriander leaves 1 tbsp
Green chilies chopped 1
Eggs beaten 3
Oil ¼ cup
*Method*
Marinate 1 finely cut chicken breast with ¼ tsp salt, ¼ tsp black pepper and cook in 1 tsp oil, keep aside, beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves, 1 chopped green chili, heat ¼ cup oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle chicken and 1 chopped and cubed tomato, cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve..😋😋
1kg chicken
750gm basmati rice
Tamarind 250 gm
Cucumber cut round in shape
Chilly sliced
Shahi zeera
Onion 4 big size
Malai chicken biryani masala
I used Shaan
Marinate chicken wid biryani masala gg paste salt shahi zeera chilly paste for 2-3 hrs.cut onions normally nd fry it before it becomes red
Deep fry the marinate chicken
Excess mixture add wid onions nd also add gg paste chilly paste shahi zeera remaining half biryani masala nd tamarind pulp(thick) nd saute it.afterwards add deep fry chicken.
Boiled rice divided into 2 parts. 1 is light yellow nd 2nd is light green.first layer is green color rice 2nd layer chicken gravy 3 layer is yellow color rice.fry cucumber nd chilly nd garnish with it...
Besan mein namak, mirchi, haldi, imli pulp , sugar, pinch of soda dal kar paste banay. Raat ki roti par lagaye. Fir ek aur roti rakhe fir paste lagay. Aise teen roti rakh kar roll kare. Fir steamer me steam kare. Thanda hone par cut karke deep fry kare. Crispy hone de. Sauce ke sath serve kare.
Ingredient:-
Mutton ½ kg
Black pepper 2 tsp
Coconut milk powder 1tsp
Ginger garlic 2 tsp heaped
Salt 1 ½ tsp
Coriander leaves ½ bunch grinded
Green chilies 4 grinded
Oil ¼ cup
Ghee ¼ cup
Raw papaya 1 tsp heaped
*METHOD*
-In a blender add green chillies n corriander n blend, keep aside.
-Mix all the ingredients with grinded green chatni and marinate mutton in this for 30 minutes.
-Heat oil and ghee, put marinated mutton with 1 cup water, cover and cook till done, fry well till oil comes on top.
-Serve it with chappati n zeera raita..😋😋
🍘 🍴
*Pani Puri Recipe*
🍴🍘
Ingredient and Method:-
*For panipuri stuffing*
2 to 3 medium potatoes
1 small to medium onion
1 to 1.5 tbsp chopped coriander leaves
1 tsp roasted cumin powder
1 tsp chaat masala powder
¼ tsp red chili powder (optional)
black salt as required
*For the Pani Recipe*:
½ cup chopped mint leaves
¾ cup chopped coriander leaves
1 inch ginger, chopped
1 green chili, chopped (for a spicy pani, add about 2 to 3 green chilies)
1 tbsp seedless tamarind, tightly packed
3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required OR 1.5 tbsp chopped seedless dates & 1.5 tbsp powdered jaggery (the sweetness can be adjusted as per your taste)
1 tsp roasted cumin powder (bhuna jeera powder)
1 tsp chaat masala powder
2 to 3 cups of water (add water as per the consistency you want)
1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
black salt as required
how to make the recipe:
Preparing the Stuffing:
Boil the potatoes till they are cooked completely.
Peel them and then chop them.
Finely chop the onion.
In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.
*Method to make the Pani*:
In a blender add all the ingredients mentioned above for the pani.
Add little water and grind to a fine chutney.
Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
Add the boondi to the pani.
You can chill the pani in the fridge or add some ice cubes to it...😋😋
Winter special badampak
Badam 300 GM
Rava 250 GM
Flour (aato)100gm
Gunder for garnishing
Coconut powder 4 tabel spoon
Milk powder 300gm
Sugar 250 GM
Gheee 500 gm
Water to make chasni
Heat the pan add 3 tablespoons ghee then add rava sote rava until it's golden brown in low flame,add flour,coconut powder,milk powder sote them for 2 -3 minits then add badam powder cooked for 5 mints add ghee per need
For chasni boil water and add sugar continue stirring for at least 7-8 mints in low flame
Add chasni to badampak
Greese the plate add the badampak
Garnish with gunder and chopped badam pista
Left over Roti se banaya Roti Noodles☺
...........Roti Noodles.......☺
Roti Noodles recipe....
4,5 roti or paratha
1 spn garlic chopped
1/2 spn ginger chooped
1/2 cup onion chopped
1/2 cup cabbage chopped
1/2 cup shimla mirch chopped
1,2 spn soya sauce
2, 3spn tomato sauce
1/2 spn kali mirch powder
1/2 spn lal mirch powder
Oil n namak n hara dhaniya patti
Method
Roti ko scissors ya chaku ki help se lamba lamba noodles ki tarah kat le like pic.. pan me oil dal ginger, garlic dale ..cabbage, onion, shimla mirch dale thoda 5 min pakne de fir soya sauce, tomato sauce, lal mirch p. , kali mirch pawder dale fir roti noodles dale namak dal aachese milale..Roti Noodles ready hai friends..☺
Thuli :
Heat slight ghee in a cooker and.add raw thuli and aene ghee ma.sekvanu till it bcms brown and aema.si thuli ni aroma it starts releasing...
Then once the sekvanu proper.is done ...
Add soft Jaggery and if using Jagger blocks den soak jaggery pieces in water till it gets melt few mins b4 we start cooking...
And den add that Jagger water or whole soft Jagger whatever available to the thuli thodik vaar sudhi mix and den cover the Lid of cooker and den gv 2-3 whistles...
U can.add milk or mava too if you wish to make it more richer in taste...
Once it gets cooked add nuts and dried raisins ....so.its ready!!
Garnish with dried coconut powder and nuts and Enjoy!!
Hello friends..
Let's surprise our kids today with a unique tasty version of healthy spinach..
Ingredients :
* 4-5 spinach leaves
* 1 cup sliced tomatoes
* 2 medium size Boiled potatoes
* 1/2 cup finely chopped spring onions
* 2 tblsp finely chopped coriander
* 1 tblsp powdered cumin seeds
* 2 tblsp ginger garlic and green chilly paste
* 1/2 cup mashed Boiled chicken
* 2 tblsp green chilly sauce
* 1/2 cup of corn flour
* 1/2 cup all purpose flour
* Grind and make puree of spinach and tomatoes
* Boil the puree for 10 minutes in a sauce pan and allow it to cool at room temperature.
* Add cornflour, maida and salt, mix well to get a thin batter, add water if required.
* Take a nonstick fry-pan, now dip a wide mouth, clean paint brush into the batter and paint thin repeated layers in fry-pan to make a wrap chapati..
* Let it cook for 5 seconds then with the help of wooden knife pick up the layer carefully without tearing it out of pan and place it aside.. Like wise prepare the desired quantity of thin wrap chapati and keep aside..
* Now heat a saucepan add little olive oil then keep adding all the rest ingredients line wise and mix well:
Cumin powder
Ginger garlic and green chilly paste
Spring onions
Corriender
Mashed potatoes
Chicken
Green chilly sauce
Salt..
* Divide this mixture equally as per the number of wraps..
* Stuff this mixture in wrap chapati of spinach and shallow fry it or bake it for 5 minutes with some oil brushed upon it.
Your healthy wrap is ready to enjoy..
Instead of chicken you can use Paneer and vegetables too.
Idol for lunch box and starters.
Eclairs
125gr butter
1 cup water
1 cup flour
4 eggs
2 cups fresh cream (whipped)
100gr chocolate
Combine water and butter in a saucepan, bring to a boil n stir until all butter has melted. Add flour all at once and continuously stir with a wooden spoon until mixture leaves the sides and forms into a ball. Remove from stove. Add eggs one at a time and beat well. Spoon or pipe mixture onto greased tray and bake for 20 - 30 min on 200 degrees until a light brown colour. Switch oven off but leave in oven to cool. Slice in half n fill with whipped cream. Decorate with chocolate.
Eclair boats: sliced the eclairs in half.. filled with fresh cream, topped with strawberries n drizzled chocolate..
Time - 15 Minutes to prepare
INGREDIENTS
1 egg
2 Tbsp vinegar
1/2 tsp sugar
1/2 tsp salt
1/2 tsp mustard powder or mustard oil
1/4 tsp powdered black pepper
1 cup oil
METHOD
In a deep bowl, break the eggs. Add to it the vinegar, sugar, salt, mustard and pepper. Beat these ingredients together, till fairly thick.
Now add 1 tbsp of oil and continue beating till well blended and a little thickened.
Add another tbsp and follow the same procedure, repeating till all the oil has been used up.
At the end of using the whole cup of oil, the mayonnaise should reach the required thick and creamy consistency, leaving a light trail
🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴
This super gravy can be frozen in packs ready to be re-used when ever required...
Ingredients:
Cashew nuts - 100 g
Melon seeds - 100 g
Soak together in warm water for 30 minutes and make fine paste.
Finely chopped onions - 1 kg
Oil - 1/2 cup
Ginger garlic paste – 4 tbsp
Tomato paste - 1/2 kg (blanch the tomato ,remove the skin and make it into paste)
Cardamom - 5
Cloves - 5
Cinnamon - 1 inch
Chilli powder - 2 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry fenugreek or Kasuri Methi - 1 tsp
Cardamom powder - 1/2 tsp
Red colour - 1/4 tsp
Method:
In a non-stick pan add oil, add cardamom, cloves & cinnamon sauté for a minute add chopped onions, sauté till golden brown.
Add ginger garlic paste , sauté till the raw smell goes then add tomato puree , cook in slow flame and keep stirring to avoid burning, (this step is very important).
Add cashewnuts & melon seeds paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder, dry fenugreek (kasuri methi) and red colour and cook for another few minutes and the base gravy is ready .
Cool the gravy and can be stored in boxes.
To use this gravy -
1) Butter Chicken
Marinate chicken with butter chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 to 3 tbsp oil, add 1 - 2 cups base mother gravy, sauté. add grilled chicken pieces, Sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasuri methi powder, 1 tbsp butter chicken masala, 1 tsp garam masala, salt to taste and 1/4 cup cream. Simmer for 5 mins and serve.
2) Hyderabadi Chicken
Marinate chicken with butter chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 - 3 tbsp oil, add mix of whole dried chillies, 1/2 tsp fennel seeds, 1/2 tsp zeera, 1/2 tsp mustard seeds, 2 tsp chopped garlic, fry well. Add 1 - 2 cups base mother gravy, sauté and add cooked chicken pieces - sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp pepper powder, 1/2 tsp zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve.
3) Chicken Tikka Masala
Marinate chicken with tandoori chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 - 3 tbsp oil , 2 tsp chopped garlic, 2-3 tbsp of tomato ketchup, 1/4 tsp elaichi powder, add 1 -2 cups base mother gravy, sauté chicken pieces well in the base gravy. Add 2-3 tbsp of grated boiled egg, 1 tsp rose water, salt to taste and serve.
Other Variations:
Chicken masala – Add chopped capsicum is added in chicken tikka masala along with little tandoori masala.
Dopiaza gravy – Same process as hyderabadi gravy but sauté 1 cup sliced onions are added in the end along with green chillies.
Dhabba Style - Give a tempering with zeera and red chillies, with alot of emphasis of frying/sautéing the masala, addition of grated paneer and dhabba masala, and top with butter before serving.
Achari Chicken – same process as dhabba style add 2 tsp achari masala
For Vegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.
Salaam.
2cup barik onion
1 cup capsicum finely chopped
2 cup cabbage finely chopped
1 cup carrot
Pani puri ki puri
Cheese
Origano
Ek pan meh oil dalkar sabhi sabziya dale. Namak and lal mirch powder dale. 5 min dhak de. Then add tomato sauce and little bit cheese dale like pic.pizza masala ready...fir puri ko bich me se hole kar thoda cheese dale badame masala dale fir cheese dale .thoda origano dale .oven me 30 second ke liye rakhe..Cheese burst puri ready hai friends.☺☺
Note..bina ovan ke banana ho to masala akdam garam garam rakhe fir cheese dale jaldi melt ho jata hai..☺
Thaal Wadhawa Ni Rasam
“Ghar Na Sagla members thaal ma bethe, ane pehle chota farzand naryal(suko) si wadhawe, ane te baad sagla jaman shuru kare”
Menu
· Khake Shifa
· Naryal,Pan,Supari
· Kalmana nu Coin
· Nimak
· Sodenu
· Lachho
· Fish
· Curd
· Gosht
· Dal chawal palidu
· Fruits n Dry fruits
· Mula (raddish)
Sodannu
Zarurat Ni Cheezo:
✼Boiled Chawal
✼Shakkar
✼Ghee
✼Badam Pista No bhukko
Kevite Banavsu
✼ Thoru ghee nakho ane ehna par thori shakkar nakho
✼ Chawal nakho ane ehna par fari si shakkar nakho
✼ Ane Last ma Badam pista no bhukko chhirki do
Lachko
Ingredients:
Ghav
Suji
Gol
Elaichi
Ghee
Method:
Pehla ghav ne raate palarido. Pachi ehne saware pakwa muko. Ghav paki jai pachi ene jhara si atti de.
Pachi bija tapela ma ghee garam kari ne ehma suji seke. 1/2 kg ghav hoi toh 1 cup suji ne seki lai. Suji laal thai jaye toh ehma pakela ghav nakhi de ane 1/2 kg gol nakhe, elaichi powder nakhe, badam pista bhi nakhe. Aa sabne sotalwa si ghee upar aawi jaase. Ane pachi lachko ready che.
Ane paki jai pachi garnishing vaste bhi badam pista nakhe.
Recipe for one fish
2 tbsp vinegar
2 Lemon
2 tsp Haldi (turmeric)
3- 4 tsp Marcha (chilly)
Salt (as per taste)
Pepper (as per taste)
Kum si kum 4 hours masalo chadawi ne dhaki ne muki de
And deep fry in oil till golden
Recipe for fish-2 type
Ingredients for fish
Haldi to avoid smell
Garlic paste
Lemon juice
Salt
Chillies as per ur taste
Marinate all this n rub on fish n keep in fridge. Use qen u want to fry
Shallow fry if fish is with bone
deep fry if boneless
Recipe for fish-3 type
Lal mirch + lasan + suka dhaniya powder nu paste taiyar karvu
Fish ne ekdum barabar si dhoi ne namak ane limbu lagavi ne 2 hour muki devu
Then je paste taiyar kidhu che e paste ne fish ma kapo pari ne ekdum barabar si under bhari devu...2-3 hour rehva devu...then oil ekdum barabar si garam kari ne marinate kareli fish ne fry karvu....fish ready to eat
Gosht
Ingredients
Oil 3-4 chamch
Gg paste 1 tbspn
Meat 1/2 kg
Onion 2-3 medium sized
Red chilly pwdr
Dhaniya pwdr
Haldi
Salt
Method:
Aa saglu ek coojer ma naakhi ne 2 whistle high flame pr pakawo
Pachi flame dhimi kari ne 15 mins pakawo
Cooker kholo ane medium flame pr ehne fyn si saute karo taake badhu pyaaz gravy jem bani jai...
Sotalti(sauteing)waqte 1tsp aato naakho (optional) ane 1 medium tomato grate kari ne naakho. Last ma kothmir siarnish
DCP RECIPE
Ingredients:
Tuwar dal
Tomato
Pyaaz
Green marcha
Kokam
Method:
Dal - Tuwar dal palarido. Haldi, namak ma baafwa muko. Pachi paani nikali ne side par mukido, pheko nai. Pyaaz, tamatar ane green marcha nu wagar karey bija pan ma. Baafile Dal ne pan ma nakhi dey.
Palidu - Pan ma oil mukine andar pyaaz, lasan, jeeru, methidana nu wagar karey. Ehma 1 chamchi aato, 2 chamchi besan lai ne seke. Pachi lal masalo nakhe aney dal nu leftover paani nakhe. Pachi dheemi aach par muke. Gaaru thai toh nikale. Palidu ukalwama dudhi, septa ni singh (optional), tamatar & kokam nakhe. Palidu is ready.
Chawal - Chawal ne palare. Namak nakhi ne chula par muke. Thoda uncooked howa joiye. Chaalna ma rice ne nikalido.
Pachi aadha chawal lai ne tapela ma mukido. Ane tuwar ni dal je pakawi hathi ehne chawal na upar layer karidey. Same step repeat karey leftover aadha chawal ane Dal ni second layer kari dey. Ane pachi cook karvane muki dau.
Ingredients:-
Semolina/ Rava/ Sooji – 1/2 cup
Bread slices – 4
Onion – 1/2, finely chopped
Finely chopped capsicum – 1/4 cup (or)
Grated carrot – 3 tbsp
Green chilli – 1, finely chopped
Red chilli powder – 1/2 tsp
Curd/ Plain yogurt – 2 tbsp
Coriander leaves (Finely chopped) – 2 tbsp
Salt – As needed
Oil/ ghee/ butter – As needed
Method
Mix all the ingredients except bread and oil in a mixing bowl. Use water to make a thick batter.
1-mix
Spread the batter over one side of the bread slice as a thick layer. Heat tawa / pan and drizzle with oil/ ghee or some butter. Put the batter applied side to the tawa.
2-toast
Cook in low or medium flame until golden crust is formed. Flip and toast until crisp... 😋😋
For the marinade
Ingredients
Mutton whole leg (of a lamb kid) – 1
Ginger garlic paste – 2 tbsp
Red chili powder – 1 ½ tbsp.
Turmeric powder – ¼ tsp
Lemon juice – 1 tbsp
Yogurt – ½ cup
Salt – to taste
Oil – 3 tbsp
Method
Marinate the cleaned mutton leg with the remaining ingredients, except oil, overnight in the refrigerator.
Preheat the oven to 200 degree. Move the marinated mutton to a baking pan, drizzle oil all over, cover it with aluminum foil and cook it for about 1 hour – 1 ½ hour turning the side after every 25 minutes (cooking time depends on the mutton you use).
Remove the aluminum foil and cook it in the oven for another 10 – 15 minutes turning the sides to get the grilled effect. Remove from the oven and keep it aside.
For the biryani masala
Ingredients
Cardamom - 2
Cloves -2
Cinnamon - 1 small piece
Onion – 5 (thinly sliced)
Tomato – 2 (chopped)
Ginger -2 piece
Garlic - 10 - 12 cloves
Green chili – 8 – 10 (according to your taste)
Yoghurt – ¼ cup
Red chili powder - ½ tsp
Turmeric powder - ¼ tsp
Garam masala powder – ¼ tsp
Lemon juice - 2 tbsp
Coriander leave – 3 tbsp
Salt - to taste
Clarified butter/ ghee – 4 tbsp
Method
Grind garlic, ginger and green chili with yoghurt and keep it ready.
Heat ghee in a deep pan, add cardamom, cloves and cinnamon to it. Add finely sliced onion and salt and saute till soft. Add the ground chili-garlic-ginger mixture and saute till the raw smell disappear.
To this add chopped tomatoes and saute till the tomato is cooked. Add chili powder, turmeric powder and garam masala to it and saute it till the raw smell disappears. Reduce the flame, add the mutton whole leg to this and coat it with the prepared onion masala. Top it with coriander leaves and cook covered for about 5 minutes. Remove from flame.
For the rice
Ingredients
Basmati rice - 3 cups
Boiling water - 4 ½ cups
Saffron – 2 pinch (soaked in 3 tbsp hot milk)
Salt - to taste
Ghee- 2 tbsp
Oil – 2 tbsp
Method
Heat ghee and oil together in a deep pan. Add the washed basmati rice and enough salt and fry it for about 5 minutes stirring continuously. .Add the boiled water to it and cook the rice covered till done. Add the saffron with mix, combine and remove from flame.
For layering
Ingredients
Fried onion – ½ cup
Fried cashew nuts and raisins – ¼ cup
Coriander leaves – 3 tbsp
Garam masala - just enough to sprinkle on each layer
Hard boiled egg - 3 (cut to two halves)
Method
In the pan in which the mutton leg is cooked, make a layer with prepared rice. Sprinkle little garam masala powder, fried onion, cashews and raisins and coriander leaves. Now add make a layer of prepared masala over the rice layer. Repeat the process.
Just before adding the last layer of rice, place the mutton whole leg, cover it with rice and top it with a pinch of garam masala powder, fried onion, cashews, raisins. egg halves and coriander leaves.
Cover it with aluminum foil and bake it for about 20 minutes in the oven at 170 degree. Serve hot with raita, pickle and chutney.
Note : Try to get mutton leg of a small lamb kid so that the mutton will be soft and will get cooked easily. Mutton Raan Biryani is served specially on Eid.
1 Cup = 200ml
For the marinade
Ingredients
Mutton – 1 kg
Red chili powder - 1 tbsp
Turmeric powder – ½ tsp
Cardamom – 2
Cloves – 2
Salt – to taste
Method
Marinate the mutton pieces with all the above ingredients and keep it aside for about 20 minutes. Pressure cook this adding ¼ cup of water. Keep it aside.
Other ingredients
Ingredients
Bay leaf – 2
Cumin seeds – ½ tsp
Curry leaves – 10 – 12
Ginger garlic (crushed) – 1 tbsp
Whole red chili – 2
Onion – 3 (chopped)
Tomato- 2 (chopped)
Red chili powder – 1 ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala powder – ½ tsp
Dried fenugreek leaves/ kasoori methi – 1 tsp
Coriander leaves – 3 tbsp
Salt – to taste
Clarified butter (ghee) – 3 tbsp
Oil – 1 tbsp
Method
Heat ghee and oil together in a pan, add bay leaves, cumin seeds and curry leaves. After few seconds add crushed ginger garlic and whole red chili and fry till the raw smell disappear.
Add chopped onion to this and cook till soft. Add the chopped tomatoes and cook till soft and mushy. Add red chili powder, coriander powder, turmeric powder, garam masala powder and salt and saute till the raw smell disappear.
Add the cooked mutton along with the gravy in it and cook till thick and all the water content disappear over low flame. Add kasoori methi and coriander leaves and cook for another 2 minutes. Remove from flame and serve hot.
Mince Meat 1 kg
Egg 1 Salt to taste
Black pepper 1 tsp (crushed)
Garlic Ginger
Paste 1 tbsp
Onions 2
Fresh Coriander 1 bunch
Green chilies 4
Tomatoes 1 kg
Lemon 1 Oil 1 cup
2 spoon bhunna howa beson
=================
Directions:
Take mince, crushed black pepper, eggs, salt, green chilies, coriander and onion in a bowl and mix well all the ingredients and make dough, leave for half hour.
Take a pan and put tomatoes, ginger garlic paste, crushed black pepper, salt and half cup oil in it and cook on low flame.
When the water of the tomatoes dries then sauté.
Heat oil in a frying pan and shallow fry the kabas.
Add tomato paste.
Afghani kabab are ready to serve with hot roghni nans.....
Why eat shop seekh kabab when you can make it even more mouthwatering in the home......
ING:
Mince 1/2 kg.
Papaya raw paste 1 tsp.
Onion 1 small
Ghee 3 tbsp.
Garam masala powder 1 tsp.
Cumin white 1 tsp.
Cream / balai 1-1/2 tbsp.
Salt to taste.
Ginger garlic paste 2 1/2 tsp.
Red chilli powder 2 tsp.
Jaifel / javetri powder 1/2 , 1/2 tsp.
Corriander dry 1 1/2 tsp.
Basen (gram flour) 4 tbsp.
Yellow food colour a pinch.
METHOD:
-Chopperize mince with onion n take out in a bowl.
-Add raw papaya n knead it with hands for about 5 - 6 mins.
-It is necessary to knead it because the tenderizer (papaya) should mix well in order to make the kabab soft.
-Leave for 45 mins, knead once again.
-Take a small portion of the mixture in your hands n put it on skewers.
-BBQ it , brush kababs with oil, bake for 15 minutes or pan fry, give dum of coal.
-Serve hot Seekh Kabab with Paratha, sliced onions (washed in cold water) and tamarind chutney.
POORI PARATHA.
ING.
Flour ½ kg
Salt to taste
Ghee 6 tbsp
Oil for frying
Water as required
Method
- Mix flour with salt and ghee, knead to dough with water as required. - Keep aside.
- Now make balls with the flour, roll each ball and then fry in a large wok till golden brown.
CHUTNEY:
ING:
Tamarind pulp 1/4 cup
Mint leaves, chopped 1 handful
Coriander, chopped 1 bunch
Green chilli 3-4
Red chilli flakes 1 tsp.
Garlic cloves 1 whole bulb.
Onion 1 small chopped.
White cumin seeds 1 tsp
METHOD:
Blend everything together.
Ingredients
Mince ½ kg
Onion brown ½ cup
All spice 1 tsp
Salt 1 tsp heaped
White cumin whole 1 tsp
Poppy seeds 1 tbsp
Desiccated coconut 1 tbsp
Yogurt 1 tbsp
Ginger garlic paste 1 tbsp
Roasted gram 1 tbsp
Raw papaya paste ½ tsp heaped
Chili powder 1 ½ tsp
Ingredients for masala:
Onion chopped 1
Green chilies chopped 2
Oil ½ cup
Ginger garlic paste 1 tbsp
Salt ¾ tsp
Coriander leaves chopped 2 tbsp
Chili powder 1 ½ tsp.
Method
Dry roast poppy seeds, desiccated coconut and whole white cumin, remove and grind finely with roasted gram. Mix together mince, yogurt, roasted ground Masala, ginger garlic paste, salt, all spice, chili powder, raw papaya paste and brown onion, mix very well, make into big Gola Kabab and keep aside.(if u like give smoke of coal).
Method for Masala:
Heat oil, fry onion till light golden, add ginger garlic paste, chili powder and salt, fry well adding half cup water, then add Gola Kababs, cover and cook over low flame for 10 minutes, lastly add 2 green chilies and 2 tbsp chopped coriander leaves. Serve hot.
ING:
Coarsely crushed mince ½ kg
Yogurt ½ cup
Salt 1 tsp
Turmeric ¼ tsp
White cumin whole ½ tsp
Oil ½ cup
Onion thinly sliced 2 large
Green chilies 6 to 8 chopped
Onion 1 cut into 1 inch pieces
Garlic crushed 1 tsp
Lemon juice ¼ tsp
Coriander leaves chopped 3 tbsp
METHOD.
-Mix yogurt, salt, turmeric and cumin seeds into the mince.
-Heat oil, fry sliced onion into golden brown add mince and fry for 5 minutes. -Add 2 cups water, cook covered, when mince half done add green chilies, onion pieces, crushed garlic.
-Cover and cook again when water dries and mince tender, all lemon juice and coriander leaves.
ING:
Mutton brains 3
Onion finely chopped 1 cup
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Kasoori methi 1 tbsp heaped
Tomato finely chopped 4
Chili powder 2 tsp
All spice ½ tsp heaped
Green chilies chopped 4
Coriander leaves chopped 2 tbsp
Oil ½ cup
METHOD:
Heat oil on a tawa fry chopped onion and tomatoes till soft add brain with salt, ginger garlic paste, yogurt and chili powder, fry well till oil comes on top, lastly add all spice, kasori methi, chopped coriander and green chilies. And leave on dum for 5 minutes covered. Serve hot with nan
ING:
Mutton medium cut 1 kg
Finely sliced onions 150 gm/almost 1 and half cup
Sliced tomatoes 1/2 kg
Salt to taste.
Turmeric powder 1/2 tsp
Red chilli powder 1 tablespoon or to taste
Yogurt 1 1/2 cup
Cumin/zeera powder 1 tbsp
Black pepper powder 1/2 tsp
Garam masala powder 1/2 tsp
METHOD:
-Put all these things together in a pressure coker mix well with a spoon and cook on high flame for 15 minutes.No need to add water as meat,onions and tomatotes will release their own water and meat will cook in this moisture.
-Remove the cooker from heat and let it get cool before you open it,once the steam is released open the cooker and check meat it shuld be not fully done but half done.
-Now take a wok and add 1/2 cup of oil and transfer this meat mixture into the oil and cook on medium heat for 5 minutes.
-Keep on stirring and increase the flame cook further for more 5 minutes until the moisture is dry and onions and tomatoes are fully mashed.
-Add 4 tbsp of sliced ginger and add of yogurt and keep on stirring, add 4-5 sliced green chillies.
-Cook on medium high flame until the moisture is dry.
-At the end add cumin/zeera powder, black pepper powder and garam masala powder.
-Garnish with 2 tbsp of finely chopped dhaniya/coriander leaves, green chillies and ginger on top.
INGREDIENTS
Keema hf kg
Brown Pyaz 1cup pissi hui
Dahi hf cup
Adrak lahsan paste 1tbsp
Lal mirch powdr 1tsp
Namak hf tsp
Khashkhas 1tbsp
White Zeera hf tsp
Sabit Kali mirch 6
Kala Zeera hf tsp
Choti ilaichi 4
Long 2
Badam bhuney hue 6
Bhunney Chaney 1tbsp
Lemon juice 2tbsp
Podina hf gathi chopped
Hari mirch 2 chopped
Kacha papita paste 1tbsp
Ghee hf cup
Adrak Julian for garnish
TARKEEB
1, sab se pahley tamam Sabit masaley ik sath mila k pees lain or keema main dal dain, ab baki tamam cheezain bhi keema main dal k achi tarha mix kar k gondh lain,
2, ab pateeley main dal k halki aanch pe dhakan laga k pakney dain, jab keema ka pani dry hojaye to koyla ki smoke dain 5min k lia, phir dam pe laga lain 10min,
3, ab akhir main Tez aanch pe bhoon lain jab keema ka colour brown hojaye dish out karen, Adrak Julian or podina lemon slice se garnish karen,
Ingredients:
Marination:
150gms chicken cut into medium size
1 tsp salt
1 tsp black pepper
1 tsp red chilli powder
1 tsp garlic paste
1 tsp soya sauce
4 tbsp cornflour
1 egg.
Gravy:
2 tbsp oil
2-3 garlic cloves chopped
1 pod ginger chopped
3 green chillies chopped finely
3-4 strands of spring onions
1 onion n capsicum cut into cubes
1 tsp each vinegar n soya sauce
1/4 cup each tomato ketchup and red chilli sauce
1 tsp sugar
1 cup water
Cornstarch.(3 tbsp cornflour +2 tbsp water)
Method:
Marinate chicken wit abv ingredients n kip for 1 hr max.deep fry n kip aside.
For gravy:
Heat oil in a wok n add garlic ginger n saute.add green chillies n spring onions n cook.add onion n capsicum n mix well n cook till it gets slight tender.add vinegar n all d sauces n sugar n cook nicely.add water n fried chicken pcs n let it simmer for few mins.lastly add cornstarch n cook properly.garnish wit spring onions n serve .
2 cup wheat flour (gehoon ka aata)
3 cup maida
Oil
Jeera
Ajwain
Namak
Ye sabhi chizo ko pani mila kr guth le..10 min k baad chote chote balls bana kar puri jese bele...chaku se bich se kaate .kinare nahi katna...tircha fold kare (LIKE PIC.)Kinare achche se daba de..aur oil me fry kr le..serve with tea☕
Chicken(boneless) 1/2 kg
Potato 1/2 kg
Green Chilli(chopped) 1
Capsicum(chopped) 2
Mayonnaise 1 cup
Egg 1
Bread crumbs 1/2 cup
Cornflour 2 tbsp
Black Pepper Powder To taste
Salt To taste
Cooking Directions:-
Boil chicken and potatoes separately.
Shred boil chicken & mashed potatoes.
Add chicken,chillies, green pepper powder, capsicum, salt and cornflour in mashed potatoes and mix well.
Now make a thin cutlet from mixture and spread over a layer of Mayonnaise.
Put another cutlet on it and shape as a full size cutlet.
Dip the cutlets in egg, roll them in bread crumbs and fry on medium flame.
Serve hot.
CHEESY CHICKEN AND BROCCOLI RICE CASSEROLE
INGREDIENTS
4 bone in skin on chicken thighs (medium sized)
2 teaspoons olive oil
salt and pepper to taste
1 small yellow onion, finely chopped
1 and ½ cups of short grain rice
3 and ½ cups of chicken broth
2 and ½ cups broccoli florets
1 and ½ cups grated sharp cheddar cheese
chopped parsley for garnish
INSTRUCTIONS
Preheat the oven to 375 degrees. Place a large deep skillet on the stove over medium high heat. Add the broccoli and ½ cup water to the pan. Cook the broccoli, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes. Season with salt and pepper to taste. Remove the broccoli from the pan and set aside; remove any excess water from the pan. Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste. Place the chicken in the pan, and cook until the chicken is a deep golden brown, about 5-7 minutes. Flip the chicken and repeat the process with the other side. Remove the chicken from the pan and add the onion. Cook for 4-5 minutes or until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan. Pour in the chicken broth and season with ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil. Cover the pan and place it in the oven. Bake for 35 minutes or until liquid has absorbed and chicken is cooked through. Remove the pan from the oven and place the chicken on a serving plate, cover with foil. Stir the broccoli and cheese into the rice mixture and place it back in the oven. Cook for 5 more minutes or until cheese is melted. Place the broccoli cheddar rice on the platter alongside the chicken. Garnish with parsley and serve..
In besan add half quantity of rice flour than besan.
Grind- kotmir ,lasan,green chilli,jeeru
N add in besan .thn add gol amli chatni ,black pepper powder n salt
Add all ths ingredients make paste by adding little water
Spread on roti
Roll n steam it.
Besan me namak, mirchi, haldi, imli pulp , sugar, pinch of soda dal kar paste banay. Rat ki roti par lagay. Fir ek aur roti rakhe fir paste lagay. Ase teen roti rakh kar roll kare. Fir steamer me steam kare. Thanda hone par cut karke deep fry kare. Crispy hone de. Sauce ke sath serve kare. very nice even i also try
with just 3 ingredients:
400 g milk chocolate
3 cups coconut flakes
1 cup condensed milk
Enjoy!
After you molded the flakes/shredded coconut,
add them to freezer for 20 minutes and then dip
them in melted chocolate.
1 cup of coconut flakes= 75-80 grams. Use about
240 grams of coconut flakes total (80x3).
You can substitute for healthier ingredients like
coconut oil and Organic Agave Syrup instead of
the condensed milk, and dark chocolate for milk
chocolate. Be creative!!!!
1 cup maido
2 eggs
1tbsp rava
1tbsp charoli
1tbsp kaju
Sugar as per taste
Water as required
Mix all the ingredients and make a smooth paste keep the consistency medium and fry serve with milkmaid
Ingredients
2 cups whole wheat flour (gehun ka atta)
2 tbsp ghee for the dough
salt to taste
whole wheat flour (gehun ka atta) for rolling and sprinkling
7 tsp ghee for brushing
ghee for cooking
Method
Combine the whole wheat flour, 2 tbsp ghee and salt, mix well and knead into a soft dough using enough lukewarm water.
Divide the dough into 7 equal portions.
Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
Spread 1 tsp of ghee evenly over it.
Sprinkle a little whole wheat flour evenly over it and spread it lightly.
Fold from one end to the other to make pleats like a fan, while gently pressing them in between, as shown in the image below.
Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till golden brown spots appear on both the sides.
Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha.
Repeat steps 3 to 10 to make 6 more parathas.
Serve immediately.
Ingredients for 2 bowl pudding...1 litre full cream milk (cold), 200 ml fresh cream( if u don't have fresh cream use 1 cup malai), 1 egg,2 pinch of ilaichi powder, 2 full tbsp custard powder, Sugar as per your taste, blend all this ingredients first blend it very properly....know put on gas boiled then stir continusoly. ... and when boil comes simmer d gas...and let it boil....when u see that consistency is thick switch off d gas and let it cool know take 2 pineapple pastry and flat pudding serving bowl..know in Base Layer with pineapple pastry..then add 1 layer of custard ..then add a layer of fresh fruits like mango apple banana. ...or your choice of fruits....then layer of loads of dry fruit of your choice then again add custard and finally garnish with dry fruit pudding is ready
Marinate chicken in ginger garlic and green chilli paste and malai and salt.
Roast kasoori methi and crush with your palms and add in the marinated chicken. Mix well
Give koile ka dhuaa and cover and leave to marinate for at least 2-3 hours.
Heat a non-stick pan and add the marinated chicken and cook till the mixture dries up and the chicken starts browning on all sides.
For the sauce-
In a pan take 1 tsp butter, 1 small tetrapack amul cream and 2 cheese slices. Heat together till all get mixed up thoroughly. Add salt to taste and a pinch of white pepper powder. Mix well
To serve-
Arrange the cooked chicken pieces in a platter and drizzle the cheese sauce over it.
*RECIPE :*
Take chicken lollypop
If the peaces are big then boil it first,
Take 4 tsp dhai
Ginger garlic paste 1tsp
Chicken lollypop.masala 1tsp
Red chilly powder, dhana powder, turmeric according to.taste
Salt according to tast
Wheat flour 2tsp
Mix all the ingredients and marinate chiken and let it kept for 3hrs
Now shallow fry
And grate cheez on it
*Now enjoy the dish*
Quick and easy
Chicken 1 kg
1 medium Onion paste
Ginger garlic paste 2 tablespoon
Mint leaves
Coriander leaves
Green chilli 3
Tomatoes 3 medium
Salt
Sugar 1 teaspoon
Chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Tandoori masala powder 1 teaspoon
Chaat masaala powder 1 teaspoon
Oil
Method
Saari cheezo ko ek bade bowl me chicken ke saath mix kar ke rakh de ..half an hour
Aur phir pan me daal ke ...dheere dheere pakne de ..bass ready ..
સામગ્રી:
૧કપ મકાઈના દાણા,
૨ટે.સ્પૂન ચણાનો લોટ,
ચપટી સોડા,૨ટે.સ્પૂન સહેજ ખાટુ દંહી,
૨ટે.સ્પૂન તેલ,
મીઠું,૧ટી. સ્પૂન આદુમંરચાની પેસ્ટ,
ચપટી હળદર,
૧/૪ટી.સ્પૂન રાઈ,
૧ટે.સ્પૂન નાળિયેર નીખમણ,
ચપટી હીગં,
કોથમીર,
મીઠું
રીત:
સૌ પ્રથમ મકાઈ ના દાણા ને મીકસર જાર માં પીસી લો પછી એક બાઉલ માં કાઢી તેમાં ચણા નો લોટ ,આદુમરંચા, દંહી હળદર, મીઠું ,તેલ નાખી મીકસ કરી લો હવે સોડા નાખી ફાસ્ટ હલાવી.ગ્રીસ કરેલી થાળીમાં ખીરૂ પાથરી ૧૦મીનીટ માટે વરાળ થી બાફી લો,હવે કટ કરી રાઈ,હીગં, નો ઉપરથી વઘાર કરી કોથમીર, નાળિયેર ની ખમણ ભભરાવી કેચઅપ સાથે સૅવ કરો.
Ingredients
Suji 1 cup
Besan 1cup
Dahi 1 cup
water 1/2 cup
Salt 1/2spoon
Haldi pinch bhar
Eno 1 tspn
For tadka
1 tsp rai
1 tspn jeera
4hari mirch hf kati hui
Kari leaves
Hing pinch bhar
2 tspn sugar
1 choti katori pani
Coconut kadukkas 2 tsp
hara dhaniya 2tsp chopped
Suji besan dahi haldi or Pani milakar batter kar dijiye hf hr bajume rakh dijiye adhe ghante bad idli cooker me pani dalkar gas par rakhiye ab plate ko oil lagakar rakhe ab batter me eno milakar achchhese milaye or batter plate me nikal le or idli cooker me rakh de fir dhakkan laga k 20 min tak pakaye fir gas band karke chaku se dhokla chk kare agar chaku ko dhokla chipka to or 10min or pakaye or nikalkar chaku se square me piece cut kare or upar se tadka failaye..serve karte waqt coconut or hara dhaniya dalkar serve kijiye
For tadka
Chote pan me 2 spoon oil garam kare usme rai dale rai ki awaj ane par usme jeera dale fir Kari leaves dale harimirch dale sugar dale last me Hing dale usme pani milaye or Pani me ubal ane par gas band kare or chammach se dhokle par failaye
In a grinder add boneless chicken pieces
Ginger garlic n spring onion
N grind it nicely ...
Add Lil butter/ghee
Yolk
Baking soda a pinch
Sugar
Salt
Chilli powder
Garam masala
Chilli flakes
Pepper
Water Lil ..
Keep in fridge for at least half n hour
Grate mozzarella cheese add herbs on it .. keep aside
Egg white +Lil milk keep aside -2
Corn starch+maida+salt keep aside -1
Corn flakes scrumbled / bread crums keep aside -3
.....
Make small balls -flatten it add cheese den roll n make balls
Put dat in 1 den 2 den 3 den deep fry .. serve wit sauce
White sauce
Spinach. ..cut n saute in oil wt jeera
Shredded chicken or kheema
Grated cheese
Pepper
Salt
Rice
Method:
Add chicken...palak....
Cheese to white sauce..add seasoning..
Cook rice till nearly done...add d gravy on half d rice...spread remaining rice...simmer till done..
Take olive oil put some onions let it cook then add rice without water cook it for some time then add red bell pepper and yellow bell pepper chopped and chopped mint leaves...let it cook for some time then add water and salt and let d rice cook and after some time add cocnut oil for d glaze again let it simmer lastly add coconut milk and stir n cook till d rice is done.
Take either chicken or mutton boil with g &g paste green chillies n pepper n salt then chop 2...3 onions n sauté nicely in d vessel u r going to cook rice add finely chopped capsicum n coconut milk n cheese n lastly boiled mutton let is simmer little then add ur rice mix properly n cook on slow flame garnish with coriander cheese n spring onion
1/2kg rice
400gms mutton
For sauce...
1cup oil
11/2tomato sauce
1tspn Kali rai(grinded)
1cup cream
Method.
Mix all the ingredients for saucel.marinate the mutton in g.g paste,salt n all suka masala.den pressure cook it adding 2pps chopped onions till tender.keep thick gravy in it.in 1scoop oil saute the sauce &add the cooked mutton with gravy.now cook rice &make a layer of sauce n mutton in between n keep it on slow flame.also Add 1 tsp pepper powder
& 5 to 6 garlic cloves
INGREDIENTS
1kg beef mince, rinse and squeeze out all water.
Add:
Soak 2 slices if bread in water till soft and squeeze out.
1 large onion, grated and excess liquid squeezed out.
2 slice bread ground into crumbs.,
Salt to taste
arad (Turmeric)
2 heaped teaspoon dhana Jeeru (Cumin)
Chilli powder
Red masala
Green masala
2tbsp garlic
1tbsp flour
1⁄2 teaspoon black pepper
1⁄2 teaspoon lemon pepper
1 egg
1⁄2 teaspoon baking powder
1⁄2 cup chopped dhania (coriander)
Few sprigs chopped mint
METHOD
Mix well. Firm into kebabs and refrigerate untill firm. Fry in shallow oil untill golden on both sides. Serve with chips and salad...
Alternatively place in a greased pan, drizzle with olive oil and Bake at 180deg for 20-25min.
- See more at: http://halaal.recipes/recipes/details/5384/beef-kebabs-/#sthash.5NrfaDKE.dpuf
INGREDIENTS
1⁄2 kg steak mince
1 teaspoon garlic
1⁄2 teaspoon ginger
1 tablespoon ground green chilli ( you can add more or less )
1⁄2 teaspoon chilli powder
1⁄2 teaspoon garam masala
1 teaspoon dhana powder
1 teaspoon jeera powder
2 tablespoon plain yogurt
Handful chopped dhania (coriander)
METHOD
Using your hand mix everything together .
Leave this to marinade for 1 hour atleast .
Place on sticks flatten in out .
Place on a griller and cook .
You can use a pan to fry as well .
I serve this with green chutney
Tomatoe and onion salsa
Baba ganoushe
Roti
- See more at: http://halaal.recipes/recipes/details/4592/seekh-kebab--my-recipe-/#sthash.Qc9A7emC.dpuf
Ok see 1st u ve to take nice quantity of kotmir , mint leaves tomatoes 4 to 5 n coconut milk..Boil mutton in gg paste n green chillies and 2 medium sliced onions..
Take oil in a vessel put mint leaves first folowed by corriander n then tomatoes.. all finely chopped..let it cook till d oil gets seperated from tomAtoes
Then let it cool down n add mutton stock along wid d pieces in dis corriander tomato masala. N then add coconut milk.. par boil d rice then strain n mix dis masal in rice.. rice should b almost hard..
As it ll get cooked in dis masala only
👆
Ingredients:
·Boneless chicken- 300 g
·Egg - 1
·Milk- ½ cup
·Maida / All purpose flour- 1 cup
·Pepperpwd- ½ tsp
·Onion pwd- ¾ tsp
·Garlic pwd- ½ tsp
·Paprika- ½ tsp
·Sugar- ¼ tsp
·Baking pwd- a pinch
·Bread crumbs- 1 ½ cup
·Oil for deep frying
·Salt to taste
Method:
1.Clean and chop the boneless chicken into small chunks.
2.In a shallow bowl, beat together egg and milk.
3.In another shallow bowl, combine maida flour, salt, pepper, onion pwd, garlic pwd, paprika, sugar and baking pwd
4.Mix well.
5.In another plate, add bread crumbs.
6.Keep all the three ingredients ready.
7.Now, to start with roll each piece of chicken first in the flour mixture.
8.Then dip in the egg mixture.
9.Now roll in bread crumbs.
10.Once the chicken pieces are coated , once again repeat the process by rolling the chicken bits in the flour mixture, dipping in the egg mixture and rolling in the bread crumbs.
11.Keep all the coated chicken pieces ready to fry.
12.Heat oil in a fry pan.
13.When the oil is hot and ready, add the chicken pieces in batches.
14.Take care not to overcrowd the oil. There should be enough oil for the chicken to be completely deep fried.
15.Keep the flame in medium and deep fry the chicken pieces to golden brown.
16.Drain on paper towels.
17.Crispy & yumm Homemade Popcorn Chicken ready..!
You can see the the chicken is cooked with tender inside & awesome crispy crunchy outside texture.
18.Enjoy hot with your favorite sauce / ketchup or any dip..:)
chicken drumstick 8
cream 150 ml
curd 200 gms
cheese 1 cube
garlic finely chopped 2 tblsp
coriander leaves finely chopped 3-4 tblsp
gingergarlic paste 1 tblsp
chilly paste 1 tsp
turmeric powder 1/4tsp
salt as per taste
method :
wash and clean chicken and pierce with fork
add all the above ingredients except butter and4q marinate for 4-5 hours, at the time of serving in nonstick pan take butter add the marinated chicken pieces with marination and let it cook on medium flame - for starters cook till the gravy evaporates and it become dry and to eat with roti dont let the gravy dry.
400 gm fresh cream
2 mango
Powdered suger
Take fresh cream in a bowl and add the suger than bit it with blender add 1 mango pulp in it and again bit it when cream get this take one bowl put some small mango price in bottom and
crush mangocack than put cream in it in half bowl again put cack and mango pieces than again put cream at last decorate with mango pulp and put it in fridge and serve chilled
ingredient…..
Consuming curry leaves daily will help improve health and reduce weight.In this summer let’s have a cool drink with total health benefits.Ingredients For SyrupCurry leaves – 1 cupIn a mixer add curry leaves and make it into very smooth paste by adding 1 cup of water. Strain the juice and store it as syrup.Ingredients – Curry leaves lemonadeCurry Leaves syrup – 2-3 tspLemon Juice–1 tspWater – 1 cupsSalt/Sugar
Method
In a glass of water add 2 – 3 spoon of curry leaves syrup and one spoon of lemon juice. (Can make it strong depending upon your taste)Depending upon taste add sugar or salt.Mix well and put ice cubesIts ready………………
.
Note: – You can store the syrup for 1 or 2 days.
Take leftover khichda. Remove from fridge. Mix cut onions, coriander, red chilli powder, turmeric, dhanajeeru, salt if required, besan roasted for a grip. Make little kabab shape and dip in bread crumbs and fry it. Serve it with chutney or ketchup
Cut 1/2 kg boneless chicken into small cubes..add ginger garlic paste,salt,black pepper,white pepper and egg...grind it..
Then remove the mixture in a bowl..make small balls and fry it..
Then cut capsicum,carrot,onion and tomatoes into small pieces..
Heat oil in a wok and add all the vegatables and let it cook for sometime..then add fried chicken balls and mix it well
For gravy
Add tomato ketchup,worchestor sauce,chilli garlic sause,salt,oyster sauce and little water..cook for few min..then dissolve 3tbsp corn flour into little water..cook till it thickens
Masala Chaas.
Masala Chaas is a favourite in Gujarati households all year long but more so in summers.
To make 1 glass of masala chaas, take one-third glass curd, thrown in half tsp grated ginger, half a green chilly, few curry leaves, 1 tsp coriander or mint leaves and and blend it in the small mixer for few seconds. Remove and add 2/3 cups water and salt to taste. Mix well and serve chilled. Chaas is a great digestive aid.
Mango Lassi.
Lassi has acquired international fame and has had variants over the years. The modest lassi now have exotic cousins. Summers and mangoes go hand in hand. What better combination that mangoes with lassi?
Chop one cup Alphonso mangoes after de-skinning and puree. Add to half cup well blended curd and half cup water. Stir in a pinch of cardamom powder and mix well. Serve chilled. Change the ratio of mangoes/ water/ curd as per your preference. Add sugar as per taste only if mangoes do not provide the required sweetness.
Aam Panna.
Aam Panna or “Kairi Panna” is a favourite in Maharashtrian households.Traditionally, raw mango was roasted and the pulp removed thereafter. If you do not want to roast it, you can pressure cook it. Add 1 cup sugar/ jaggery powder to 1 cup raw mango pulp and mix well. You can spin it in a blender for a few seconds too. The sugar can be adjusted depending on the sourness of the mango. Add black salt and jeera powder as per taste. Serve chilled with few mint leaves. You can alternately blend in the mint leaves paste along with the mango pulp.
Jal Jeera.
All across North India, you can see carts selling Jal Jeera. Instead of buying from the local “thela wala” where you are not too sure of the quality of water, you can easily make this refreshing drink at home..
Make a glass of lemon juice with one cup water, 1 tbsp sugar and juice of 1 large lemon. Mix in a pinch of rock and black salts, 1 tsp of roasted jeera powder, few sprigs of mint and coriander leaves, ¼ tsp amchur or raw mango powder and ¼ tsp grated ginger. Blend the ingredients well, garnish with boondi and serve chilled.
Kokum Sherbet.
Kokum Sherbet is a favourite of Konkan India. Soak 100 gms kokum in hot water for 30 minutes and remove the pulp. Add 1 tsp each of black and rock salts, sugar to taste, 1 tbsp roasted jeer powder, 1 tsp cardamom powder, few sprigs of mint leaves and 2 cups water.
Kokum is rich in Vitamin C and is an excellent summer coolant.
Coconut and Lemon Iced Tea.
Iced Tea is a hot favourite in summers. This recipe gives a new twist with the inclusion of coconut water.
Boil 3 cups water in a pan and add 3 tsp tea leaves; let it brew for a minute. Strain and cool tea. Add ice cubes, 2 cups coconut water, 4 tbsp honey and 4 tbsp lemon juice.
Garnish with mint leaves and thin lemon slices.
Boil chicken with ggc paste shredd it .boil potatoes in a pan add oiladd tandoori masala jerra powder black.p.p. ajino oregano chilli sause soya sauce vinegar salt and shredded chicken cook well wen the mixture cools down add smashed potatoes ( cabbage n capsicum optional) add spring onion mozeralla chèese mix all make balls Nw in a bowl take 2 maida and 1 cornflour n baking pwd salt n oregano add water dip balls in battern coat with bread crumbs deep fry.😀
Ingredients:
1kg chicken pieces(clean n washed)
2-3 lemon
Ginger- garlic paste
5-6 medium size onions
4-5 green chillies (slightly deseed )
Fresh cream
Fresh Pepper pwdr
Coriander leaves
Butter
Method
1 : Marinate the chicken with GG paste ,lemon , fresh pepper pwdr ,turmeric pwdr , salt to taste...
2 : Grind the pieces of onions ,green chillies ,the stems of Coriander to a fine paste n keep it aside...
3 : Take a pan n shallow fry the chicken pieces in little butter ...keep turning the pieces till u get the brown tinge over it.
4: Saute this paste in butter( I used oil) till light brown n add GG paste to it n add little water n saute fr 15 mins...
5 : Now add the fried chicken pieces to the paste, little pepper n salt n add water and cook till chicken becomes tender..
6: Add fresh cream n cook for 5 minutes n add finely chopped coriander leaves...
Ready to serve the lemony n tangy chicken...
Ingredients
For The Healthy Green Chutney (makes 1/4 Cup)
1/2 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
2 tbsp roughly chopped onions
1/2 tbsp lemon juice
a pinch of sugar
2 green chillies , roughly chopped
salt to taste
For The Tikkis
1 cup quick cooking rolled oats
1/4 cup grated low-fat paneer (cottage cheese)
1/4 cup grated carrot
1/2 cup boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp dried mango powder (amchur) (amchur)
salt to taste
Other Ingredients
1/4 cup low-fat milk (99.7% fat-free) for coating
1/2 cup quick cooking rolled oats for coating
1 1/2 tsp oil for greasing and cooking
Method
For the healthy green chutney
1. Combine all the ingredients and blend in a mixer to a smooth paste using very
little water.
2. Keep refrigerated till use.
For the tikkis
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 6 equal portions and roll out each portion into a 50 mm.
(2") flat round tikki.
How to proceed
1. Dip each tikki in the milk and then roll them in oats till they are evenly coated
from both the sides.
2. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.
3. Cook each tikki, using 1/8 tsp of oil, till they turn golden brown in colour from both
the sides.
4. Serve hot with healthy green chutney
Ingredients:
1 cup Oats Flour2 tbsp Sooji2 Chillies finely chopped1 tsp Red Chilli powder1 tsp Cumin Seeds1 tsp Coriander powder1/2 tsp garam masala1/4 tsp Turmeric powder1/4 cup Chopped Red Pepper1/4 cup finely chopped Onion1 cup chopped Spinach1 1/4 cup water2 tbsp Lemon juice
Method
Put quick oats in to a blender and grind them till they get flour types texture.Now take a cup of oats flour in to mixing bowl.To that add sooji and mix well.Then add turmeric powder, whole cumin seeds, red chilli powder, garam masala, coriander powder, salt and mix well.Add water and mix well.Add red pepper, onion, spinach, lemon juice, green chillies and mix well.Set the bowl aside for 10 mts.Now heat up skillet over medium high heat.Drizzle some oil at the center of skillet.Pour ladle full of pancake batter the the center of skillet and spread that around to make that in to round shape.Drizzle some oil around it.Let that cook up till it starts to leave the sides of the skillet.Now flip and cook till it gets deep golden color.Serve hot with peanut garlic chutney!
Ingredient
Green chilli 250 gm
Onions 2-3
Green chilly choti vaali
Red chilly powder 1/2 tsp
Haldi 1/4 tsp
Salt as per teste
Gg peste 1-1/2 tsp
Hing 1/2 tsp
Jeera 1/2 tsp
Safed til 2-3 tsp ( paste bnaa lay )
Kaaju nd baadam 1 cup mixe ( bhego k peste bnaa lay)
Oil
Amchur powder 1 tap
Kis mis 1/2 cup
Coriander leaf for garnish
Method
Sabsay pahlay mirchi ko lambaai m cut kar lay fir achay say wash kar lay agar aap cahay ho seeds nekaal day...... Fir ek kadaai m oil gram karay us m jeera nd hing daalay fir mirchi ko daal k 2-3 min paknay day fir onion nd green chilly ka peste bnaa lay or usay nd gg peste ko add kar day jab vo cook ho jaye to sabhi sukhay masaaly add kar day fir jab oil upar aa jaye to till nd kaaju baadam ka peste daal day nd 1-2 min baad thoda paani jetna aap ko jarurat ho add kar day nd slow flame par 5-7 min cook karay nd gas off kar k coriander leaf say garnish karay
Clean the chicken n make cuts.. Take curd, add gg paste, salt, haldi n green chillies paste n tandoori chicken masala. Mix well n spread this masala all over to the chicken. N cook it till the chicken becomes soft n masala gets dried up ( should be little lach lacha). Now coat garam masala powder on it...add one boiled egg inside the chicken... Finally coat bread crumbs n egg n then fry it..
Make yummy Puri from Left over Rice .Simple......................,1 full mug mashed left over Rice half cup roti ataa salt..little haldi ........one tea spoon adu lasan..one table spoon oil.....salt to yr taste...one table spoon methi or thaniya mix everything make like chapati ataa ....make luwa size of Roti roll small size of Puree Deep Fry in hot oil like Puree keep on pouring hot oil untill Puree is fluffy remove when golden Brown
Quick n easy cake 👆�
In 5 mn
Parle g biscuits-10pcs
Hide n seek biscuits-10pcs
Milk
Powdered sugar
1pckt eno plain without flavour
Grind biscuits mix sugr pwdr n mix milk n make batter ( jst as idli batter) NW tk pour in microwave proof bowl n mix 1pct eno n put emigetly in ovn n microwave it fr 5mn ur fluffy cake is ready to eat😋😋😋
Ingredients:
3 cups Idli batter(links follows)
1 cup Potato curry(recipe follows)
a pinch of cooking soda
Idli batter recipe:
Idli recipe using Idli rawa
(or)
Idli recipe using Idli rice
for Potato stuffing:
2 large Potatoes,boiled
1/3 cup boiled fresh/frozen Green Peas
1 medium Onion ,finely chopped
3-4 Green chillies, chopped fine
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Coriander leaves, finely chopped
8-10 Curry leaves, finely chopped
salt to taste
2 tsp Oil
Method:
to prepare potato stuffing:
Mash the peeled and boiled potatoes and keep it aside.
Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
Add chopped green chillies,curry leaves and onions and fry until they turn pinkish in color.
Add boiled fresh/frozen peas and fry well.
Add turmeric,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
Add coriander to it and mix properly and keep it aside to cool down.
Make small gooseberry sized balls out of the mixture and flatten them and keep aside.
to prepare stuffed Idlis:
Take out the required portion of Idli batter and add a pinch of cooking soda to a spoonful of water and mix it well and add to Idli batter and mix nicely.
Grease the idli plates and switch on the steamer with enough water.I use my cooker and steam without whistle(weight).
Pour 1 tbsp of idli batter into each impression and place the flattened potato stuffing and pour 2-3 tbsp idli batter to cover the filling.Stack up all the idli plates and steam for 10-12 mins.Rest it for another 3-4 mins.
Dip a clean wide spoon in water and remove the idlis from the plate.Keep dipping the spoon in water in between which helps in taking out the idli easily.
Keep them in hot box or serve directly on to a plate.Always serve these idlis hot..
Notes:
For potato stuffing you can even add grated carrots along with peas.
You can even use mixed vegetable stuffing instead of potato stuffing in the recipe.
Make sure that the Idli batter is thick to get perfect stuffed Idlis. If the batter is thin there are chances that the filling would settle down in the Idlis.
Ingredients
-------------------
• 1 bay leaf (tej patta)
• 1½ tsp fennel seeds (saunf)
• 2 star anise (chakri phool)
• 6 green cardamoms (elaichi)
• 2 black cardamoms (badi elaichi)
• 1 tsp black peppercorn (kalimirch)
• 5 cinnamon sticks (dalchini)
• 1 tbsp cloves (lavang)
• 4 tbsp coriander seeds (dhania)
• 2 tbsp caraway seeds (shahjeera)
• 3 medium sized stone flowers (dagad phool)
Method:
-------------
• Clean the spices, discard stones and debris if any..
• On a low flame, dry roast all the spices separately and cool them.
You can also sun dry them for a day or two till they become crisp.
• Blend them to a fine powder. Sieve and store in an airtight glass jar.
Use 1 tsp per cup of rice when making biriyani.
Note:
---------
• Do not put the coarse powder that is left after sieving in your biriyani as it will ruin the dish. You can put it in curries or while making masala tea.
• Roasting the spices, or drying them in the sun, brings out the aroma of the spices and prevents the masala from going bad or getting worms.
• If you like the flavour of saunf, you can increase the quantity to 1 or 1½ tbsp.
* You can also use this masala for preparing all kinds of dry non veg dishes.
INGREDIENTS
For Marination
750 gms Boneless Chicken Pieces
2 tblsp Mustard Oil
2 tblsp G/G/GC Paste
2 tblsp Chilly Powder
¼ tsp Turmeric
Salt To Taste
For Sauting
1 nos Capsicum Dice
1 sml. Onion Dice
2 big Onion Chopped
2 big Tomatoes Sliced
½ tsp Jeera
2 tblsp Kashmir Chili Paste
1½ tblsp Mustard Oil
Salt To Taste
Kadhai Masala
1 tsp Jeera Powder
1 tsp Kasturi Methi
4 nos. Red Chili Powder
1 tblsp Dhania Powder
½ tsp Sauf Powder
1 tsp Black Pepper Powder
For Tadka
4 nos. Kashmiri Chilly
1½ tsp Mustard Oil
Fresh Coriander Chopped
METHOD
Mix chicken with all other marination ingredients well and keep aside for 2 hours. Roast all the kadhai masala on a dry tava until flavours and keep it aside.
Heat oil in a kadhai. Fry diced veggies until translucent. With slotted spatula remove the veggies and keep it aside. In the same heated oil add cumin seeds, chopped onions, and sauté until onion is soft and mushy. Add kashmiri paste and stir to mix well. Add in kadhai masala and roast for 2 minutes on medium heat. Add ½ cup of water to liquefy the sauce.
Once the masala flavours, add in the marinated chicken pieces and stir well to coat the masala well with the chicken. Cover the kadhai for 4 to 5 minutes and let the chicken observe the flavours of masala.
Uncover the kadhai and add in slice of tomatoes and stir once again. Now with a flat spatula keep sautéing the chicken until the tomatoes are well cooked and chicken is tender. Once the chicken is tender, add in the fried capsicum – onion and GarNICHE with tadka of kashmiri chilly and fresh chopped coriander.
Enjoy kadhai chicken with paratha or naan.
Note:
This recipe does not need much water because it cooks within the moisture of ingredients itself.
Ingredients:
250 grams brown chana soaked overnight (brown chickpeas)2 medium sized boiled potatoes, cut into cubes1 tbsp gram flour (chane ka aata)5 to 6 green chili paste¼ cup coriander leaves grounded¼ cup coriander leaves chopped½ tbsp ginger garlic paste½ cup water2 tbsp oil1 lemon juice½ tsp mustard seedsFew curry leavesMethodBoil the chana in a pressure cooker for about 4 whistles. Should take about 30 minutes. Keep it aside.Heat oil in a pan. Add mustard seeds and curry leaves.When it crackles, add ginger garlic paste, green chili paste and ground coriander leaves. Mix gram flour in ½ cup of water. Make sure no lumps are formed.Pour it in the pan with the masala. Cook for 2 minutes. Keep stirring so no lumps are formed. Add water if required.Add the chana. Mis well. Let it simmer for a few minutes.Add boiled potato cubes and chopped coriander. Mix well. Turn off flame.Sprinkle lemon juice. Serve hot.
1 baul Halim
1/2 baul atto (wheat)
3-4 onion chopped
4-5 green chili chopped
Kothmir pudina chopped
1 tsp turmaric
1 tsp red chili powder
1 tsp havej
Solt to test
1/2 tspGinger garlic paste
Preperation:-
1boul lai ahna ma 👆🏻 mix karvu barabar mix Thai jay pachi jara pani valo hath lai barabar mix karvu 1-2 nang vali kabab dip fry karva chuta pade che evu lage to 2 tsp ato nakhi barabar mix karvu ane pachi kabab vali fry karvu
Leman ane onion sathe serve kare or apke halim kabab tayyar
🔹Cut the borders of bread slice and apply some chutney over them
🔹mix some boiled sprout with salt chat masala and little ginger juice
🔹Spread this sprout over the bread
🔹Put some chopped cucumber over it
🔹place a bread slice to make a sandwich
🔹Put beaten up curd over the sandwich
🔹Put gud emlee chutney
🔹sprinkle salt , jerra powder, and chilli powder
🔹leave it in the fridge for 10 min
🔹put sev over it and serve
Ingredients:
Plain flour - 2 cups
Ghee - 4 tbsps, melted
Water - as required to knead the dough
Salt - 1/2 tsp
Oil for deep frying
For the filling:
Kissan Mixed Fruit Jam 2 tbsp
Raisin (Kishmish) 1 tbsp
Poppy seed (khus khus) 2 tbsp
White til (sesame)1 tbps
Dry grated coconut – (kopra) 1/2 cup
Powdered sugar - 3/4 cup
Cardamom powder - 1 tsp
Rawa 3 tbsp
Cashew nuts – 8 to 10 nos
Charoli (chiraunji) 1 tbsp
Method:
1. In a bowl, add the flour, salt and ghee and rub with your palm.
2. Add water to make a dough.
3. Divide the dough and shape into small balls.
4. Keep aside covered for half an hour.
5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.
6. Make sure the dry coconut has roasted well.
7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.
8. Powder the sugar and mix with the roasted dry coconut.
9. Add the cardamom powder & Kissan Mixed Fruit Jam and mix well. Set the prepared filling aside.
10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter)
11. Spread 1 tablespoon of the filling on one half of the rolled out dough.
12. Wet your fingers with water and run it along the edges of rolling the puri and dough and fold over to the opposite end.
13. Press the ends and seal the edges.
14. Alternately you can twist the edges around the Gujiya.
15. Heat oil and deep fry the stuffed Gujiya on medium flame till golden brown.
16. Store in air tight containers.
Ingredients:
Plain flour - 2 cups
Ghee - 4 tbsps, melted
Water - as required to knead the dough
Salt - 1/2 tsp
Oil for deep frying
For the filling:
Kissan Mixed Fruit Jam 2 tbsp
Raisin (Kishmish) 1 tbsp
Poppy seed (khus khus) 2 tbsp
White til (sesame)1 tbps
Dry grated coconut – (kopra) 1/2 cup
Powdered sugar - 3/4 cup
Cardamom powder - 1 tsp
Rawa 3 tbsp
Cashew nuts – 8 to 10 nos
Charoli (chiraunji) 1 tbsp
Method:
1. In a bowl, add the flour, salt and ghee and rub with your palm.
2. Add water to make a dough.
3. Divide the dough and shape into small balls.
4. Keep aside covered for half an hour.
5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.
6. Make sure the dry coconut has roasted well.
7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.
8. Powder the sugar and mix with the roasted dry coconut.
9. Add the cardamom powder & Kissan Mixed Fruit Jam and mix well. Set the prepared filling aside.
10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter)
11. Spread 1 tablespoon of the filling on one half of the rolled out dough.
12. Wet your fingers with water and run it along the edges of rolling the puri and dough and fold over to the opposite end.
13. Press the ends and seal the edges.
14. Alternately you can twist the edges around the Gujiya.
15. Heat oil and deep fry the stuffed Gujiya on medium flame till golden brown.
16. Store in air tight containers.
Ingredients:
Plain flour - 2 cups
Ghee - 4 tbsps, melted
Water - as required to knead the dough
Salt - 1/2 tsp
Oil for deep frying
For the filling:
Kissan Mixed Fruit Jam 2 tbsp
Raisin (Kishmish) 1 tbsp
Poppy seed (khus khus) 2 tbsp
White til (sesame)1 tbps
Dry grated coconut – (kopra) 1/2 cup
Powdered sugar - 3/4 cup
Cardamom powder - 1 tsp
Rawa 3 tbsp
Cashew nuts – 8 to 10 nos
Charoli (chiraunji) 1 tbsp
Method:
1. In a bowl, add the flour, salt and ghee and rub with your palm.
2. Add water to make a dough.
3. Divide the dough and shape into small balls.
4. Keep aside covered for half an hour.
5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.
6. Make sure the dry coconut has roasted well.
7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.
8. Powder the sugar and mix with the roasted dry coconut.
9. Add the cardamom powder & Kissan Mixed Fruit Jam and mix well. Set the prepared filling aside.
10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter)
11. Spread 1 tablespoon of the filling on one half of the rolled out dough.
12. Wet your fingers with water and run it along the edges of rolling the puri and dough and fold over to the opposite end.
13. Press the ends and seal the edges.
14. Alternately you can twist the edges around the Gujiya.
15. Heat oil and deep fry the stuffed Gujiya on medium flame till golden brown.
16. Store in air tight containers.
Ingredients for Sweet Punjabi Lassi
दही – 5 कप
इलायची पाउडर – 1/2 T spoon (Cardamom powder)
चीनी – 10 Table spoon (Sugar)
ठंडा दूध – 1/2 कप (Milk)
केसर – 1 पिंच (Saffron)
रोज वाटर – T spoon (Rose water)
बादाम – 7 (Almond)
बर्फ के टुकड़े – अवयस्कता अनुसार (Ice cubes)
How to Make Sweet Punjabi Lassi Recipe – विधि
★ अब एक बाउल में दही, चीनी, इलायची पाउडर, पानी डाल कर सब अछि तरह मिल जाने तक फेट लीजिये.
★ अब लस्सी को एक गिलास में डाले और उसमे रोज वाटर डाल कर मिलाये. बादाम को बारीक़ काट लीजिये.
★ अब ठंडे दूध केसर डाल कर मिलाये. अब इस केसर दूध को लस्सी में डाल कर मिलाये. अब लस्सी में बर्फ के टुकड़े डाले और ऊपर से बारीक़ कटा हुआ बादाम से सजाये. ठंडा ठंडा स्वीट पंजाबी लस्सी तैयार.
INGREDIENTS
FOR KOFTA
250 grams boneless chicken pieces
1 small onion
1 small potato
1slice bread
2 green chillies
1 small pod garlic
1/2 inch ginger pieces
1/2 tsp pepper powder
1/2 tsp garam masala powder
salt to taste
FOR MASALA PASTE
2 onions sliced
1/2 cup curd or 1 tomato
1/4 cup fresh coconut pieces or grated
1 small pod garlic
1/2 inch ginger pieces
2 cloves
2 cardomons
2 peppercorns
1/2 inch cinnamon
1 leaf of star anise
1/2 tsp full cumin seeds
DRY SPICES
1 tsp red chilli powder
1 tsp dhania powder
1/2 tsp haldi powder
salt to taste
METHOD
Wash pat dry boneless chicken pieces and grind it along with onion potato bread slice ginger garlic green chilli coriander leaves pepper salt and garam masala into coarse mince
Heat oil in a pan golden brown sliced onions and all whole garam masalas together then remove and grind them along with coconut pieces ginger garlic dahi or tomato into a fine paste
Make small koftas and gently fry them to a light golden colour keep rotating pan do not use spoon to flip the koftas they may break once they are golden they will become firm and wont break)remove set aside
Add ground masala paste and all dry spices in same oil (red chilli dhania salt and haldi) let masala dry out completely and change colour then add the koftas sautey masala with koftas for few minutes
Add water bring to a boil cover and simmer 10 minutes u can keep little gravy as well..
Relish with rotis naan phulka rice
Take care jazak allah khair
INGREDIENTS ....
1/2 kg boneless chicken ....
1/2 cup fresh cream or milk cream...
2 pods of garlic
2 inch ginger pieces...
4 to 5 green chillies ...
few stick of coriander leaves ..
few sticks of pudina leaves...
2 medium sized onions ...
1 tsp garam masala powder...
1 tsp pepper powder...
salt to taste...
chat masala mint leaves and lemons for garnishing....
METHOD...
Cut boneless chicken into small pieces wash well and squeeze as much as possible with hands to remove as much as water possible (remember water is enemy for kebabs so better drain them completely..)
Mix chicken pieces with malai and grind till its very fine ... set aside...
Now grind the ginger garlic green chillies coriander leaves mint leaves and onions together into a coarse paste...and mix this paste with the finely ground chicken mince ....
Season with salt pepper powder and garam masala powder....
Mix everything well marinate for 1 hour..
MAKING OF SEEKH ...
Wet hands and scoop out a ball of the marinated chicken mince ....and make seekh kebabs on the skewers....check my pics for the same...
Roast on gas till dark spots appers on them from all sides and chicken is cooked well inside out ..it takes hardly 2 to 3 minutes for the seekh kebabs to get cooked because chicken mince cooks very fast....
Also when u roast them on gas fire do tht on high flame tht ways the moisture in chicken gets locked inside making them soft ....on low flame the kebabs will become dry and hard...
Sprikle chat masala garnish with mint leaves and lemon slices....
Enjoy jazak allah khair 👍
Cut the edges of the bread slices n chop thm into slices. Chop the 🍓 too.... To prepare sauce in a bowl add milk.. Cream cheese.. Honey... Chopped berries...eggs n beat the mixture.....
In the bake dish place the bread dices n chopped 🍓 pieces...add prepared sauce n bake in oven at 170 degree Celsius for 15-20 min.....garnish with chopped 🍓.🍊 wedges n powdered sugar.
Potato - 1 large boiled
Cheese - 2 tblspn grated (I used parmesan, you can use any)
Salt to taste
Chilli powder / Pepper powder - 1/2 tsp
Oregano - 1/2 tsp (optional)
Rice flour - 2 to 3 tblspn or more as needed
Oil for Deep frying
Method:
Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except rice flour and oil.
Mix this really well.
Now add in rice flour and mix well. Shape it into dough.
Put this dough in fridge and let it rest and chill for 1 hour.
Now divide the dough into equal portions. Shape each portion into a smooth ball.
Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile.
Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy.
Drain in paper towel.
Serve with ketchup.
Boneless mutton 750gms
Potatoes 500gm
Chana daal soaked 1/2cup
Ginger garlic paste 2tbsp
Green chilly paste 1tbsp
Onions 2 finely chopped
Tomatoes 2 finely chopped
Garam masala pdr 1tsp
Bhuna gosht masala pdr 2tbsp
Corriander leaves 2 tbsp finely chopped
Mint leaves finely chopped 2tbsp
Aakha dhana powder 2tbsp coarsely grounded
METHOD
Boil mutton with ginger garlic paste n green chilly paste n salt n haldi pdr.cook potatoes n chana dal together with salt n haldi pdr now mix all n mash properly. In a pan take oil n saute onions till translucent n then add tomatoes n cook till tender then add garam masala pdr, bhuna masala pdr, akha dhana pdr,n d mutton mix n mix well n cook till water evaporates n adjust salt n chilly accordingly n bhunofy d masala properly.Then slit d naan in d middle add this mix n apply oil on naan n roast on tawa.
It tastes best with d naan ...
Ingred
1 cup half &half milk
4 eggs
4 cup regular milk
1 sweetened milk can
25_30 kharak
Method
Soak kharak overnight in water and take out the seeds.
Then,
Blend the above ingredients in the blender and bake it in the oven dish at 375 approx 30- 35 mins.
Beat cream with sugar and 2 drops of lemon juice until becomes thick.
Set the cream layer on the top once the dish will cool.
Spinkle almond pistachio powder on the top.
Ingredients:
Chicken boiled & shreded 1 cup
Bread: rolled and cut in any shape you like
Black pepper 1/2 tsp
Salt 1/4 tsp
Mayonnaise 1tbs
Cream cheese -1,1/2 tbs
Spring onion cut thin -1 1tb
Cheddar cheese grated 3 tbs
Butter 1tbs
Bread crumbs
Egg beaten 1
Oil, for fry
Method:
take a bowl add chicken and cream cheese,mayonnaise,spring onion,cheddar cheese,salt and pepper. Mix all ingredients well. Spread the butter on all the bread pieces ,take 1tsp of mixture place in the center of the bread and cover with other bread piece, press well and dip in the egg and bread crumbs, make all like this and shalow fry the sandwich until golden serve with sauce 🐔🧀🍞
boneless chicken .
potato slices ..soaked in water with cap full of vinger for 1-2 hrs .
marinate the chicken with butter, grated cheese; garlic paste, soya sauce, red chilli sauce, chat masala; red chilli powdr; red colour; salt; black pepper pwdr, lemon juice,mix it nicely and keep a side for 2-3 hrs in fridge ..
at the the time of frying add equal amount of both maida , cornflour .mix nicely .and now skew in toothpick keeping the chicken piece in center of potato slice and fry in medium hot oil till done ...
take it out and sprinkle some grated cheese, spring onions , kothmir .
half glass leftover rasagulla do not squeeze the syrup 3/4 glass thick of creamy curd method blend togeather in a smoothie blender n serve
250 grm poha
250 grm curd
Chilly ginger paste
Poha ko pani dalker soak karo pani nikal jaye bad mey usmey curd, chilly jinger paste daley or salt daal kar achi tarah smash kar ley or thali mey oil lagakar poha ka mixer usmey fela dey or 15 min dhokla kukar mey steam kar ley. After 15 min bahar nikalker tadka dey. Tadke ke liye oil garam karkey usmey rai, kadipatta daley or dhokley per daal dey.
Aapkey healthy delicious dhokla ready to serve.
दूध - 1 लीटर (फुल क्रीम्)
ब्रेड स्लाइस - 4
पिस्ते - 1 टेबल स्पून (पतले पतले काट लीजिये)
चीनी - 100 ग्राम (आधा कप)
छोटी इलाइची - 4-5 (छील कर पाउडर बना लीजिये)
विधि
दूध को भारी तले के बर्तन में डाल कर गरम करने रखिये. उबाल आने के बाद एक कप दूध अलग निकाल लीजिये, बचे हुये दूध को आधा रहने तक उबालिये. थोड़ी थोड़ी देर में दूध को चमचे से चलाते रहिये ताकि दूध बर्तन के तले में न लगे. दूध गाड़ा होने के बाद आग से इसे उतार कर ठंडा कर लीजिये.
ब्रेड स्लाइस के चारो ओर से किनारे हटा दीजिये. बचाये हुये एक कप दूध में केसर डालकर घोलिये.
अब गाड़ा किये दूध में ब्रेड तोड़ कर, चीनी अच्छी तरह मिक्स होने तक मिलाइये, केसर मिला दूध, इलाइची पाउडर और पिस्ते मिला कर चमचे से अच्छी तरह चलाये.
केसर पिस्ता कुल्फी जमाने के लिये मिश्रण तैयार है. इसे आइसक्रीम मोल्ड या मनचाहे बर्तन में जमा दीजिये. ये कुल्फी एकदम छोटे से मटके या छोटी कटोरियों में जमा सकते हैं. ये लगभग 4-8 घंटे में जम जायेंगी.
जमने के बाद केसर पिस्ता को काटकर ऊपर से एक दो पीस कतरे पिस्ते के डालकर परोसिये.
