INGREDIENTS:
1.Full Cream Milk-3 ltrs
2.Condensed Milk-100gm
3.Nolen Gur/Pure Dates Syrup-200gm
4.Lemon juice-4 tablespoon
5.Cardamom Powder-11/2teaspoons(optional)
6.Pure Ghee-4 tablespoons
METHOD:
First boil the milk properly. Add lemon juice to it to make paneer.remove water from the paneer.now mash the paneer.
Put a pan on the flame. Put the paneer into it.add to it the condensed milk and nolen gur.mix it and stir the mixture continuously.thenadd to it cardamom powder (optional) and ghee.cook on low flame.stir the mixture continuously till the mixture becomes thick.
Now switch off the gas.spread the mixture on a plate which is greased with ghee.cut it into square shapes.Make it cool and keep it in fridge for few hours.
Delicious Kalakand is ready.
INGREDIENTS:
1.Refined Flour:150gm
2.Castor Sugar Dust:100gm
3.Cocoa Powder-3 tablespoons
4.Vanilla Essence-1 teaspoon(optional).
5.Liquid Jaggery-5 tablespoons
6.Dry Fruits(raisans,dates,tutti fruity,cherry):1 cup
7.Nuts(Almonds,cashews,walnuts)-1/2 cup
8.Hot water-125ml
9.Baking soda-1/2 teaspoon
10.Oil-60 ml.
METHOD:
In a bowl pour the hot water.Add to it the dry fruits and nuts so that they can get soften.
In another bowl,sieve flour,cocoa powder,baking soda.then mix well.
Now in the dry fruits soaked water addsugar dust,oil,liquid jaggery,vanilla essence(if anyone is using liquid jaggery,then vanilla essence is not required). Then mix well.
Now add the flour mix into the liquid mix and mix the whole thing with a spatula very well so that there remains no lump.
Take a cake mold of any shape or a microwave safe bowl.brush all the sides of it with oil.Pour the mixture in.fill the mixture till half of the bowl.
Put the bowl in the microwave for 5 minutes in micro mode.
Give standing time for 10 minutes.
Take it out from microwave and allow it to cool completely.
CHRISTMAS CAKE is ready.Enjoy it with your family and friends.
INGREDIENTS:
1.Bhetki/Basa fish fillets-6 pieces.(cut into square pieces).
2. Onion paste- 2 tablespoons.
3. Ginger paste-1teaspoon
4. Garlic paste-1 teaspoon
5. Coriander leaves paste-1 tablespoon
6. Green chilli paste-1teaspoon
7. Salt-1 teaspoon
8. Lemon juice-3 tablespoons
For Batter:
1. Corn flour-1 cup
2. Eggs-2
3. Salt-1/2 teaspoon
4. Melted butter-4 tablespoons
5. Black pepper powder-1 tablespoons
For Frying:
Butter-250gms
(If anyone don't want to deep fry fully in butter,then he/she can mix butter and sunflower oil).
METHOD:
Wash the fish fillets very well and pat them dry.Then marinate them in onion paste,ginger-garlic paste,coriander leaves paste,green chilli paste,salt and lemon juice. Let them be marinate for 2-3 hours in fridge.
Then in a bowl,beat two eggs.mix with it corn flour, black pepper powder, salt,melted butter.add to it ice chilled water to make a semi fluid batter.keep it in mind that the batter should not be too much thick neither too much fluid.
Now put a non-stick pan on flame.pour the whole butter into it.with it mix little white oil so that the butter does not get burnt.let it be hot.now take each fish fillet,dip it into the batter and deep fry it till it gets the golden brown colour.follow the same with all the fish fillets.
BUTTER FISH FRY is ready to serve.Serve them hot with mustard sauce and salad.
INGREDIENTS:
1.Eggplant (cut into very thin slices vertically)-according to members
2.Besan-1 cup
3.Baking soda-1/2 teaspoon
4.Onion seeds-1 teaspoon
5.Salt-1/2 teaspoon
6.Ice chilled water
7.Turmeric powder-1/2 teaspoon
8.Red chilli powder-1/2 teaspoon
9.Mustard oil for deep frying
METHOD:
Soak the eggplant pieces into salt water for half an hour.then take them out and marinate them with salt and turmeric powder and red chilli powder .keep them aside.
In a bowl, pour besan,baking soda,salt,turmeric powder, kalonji.mix them all very well.now pour chilled water into it to make a semi thick batter.
Put a non- stick wok on flame.pour into it sufficient mustard oil for deep frying. Let it be hot.now take each eggplant slice,dip it into the batter and deep fry it.follow the same process for other eggplant pieces also.Lastly sprinkle some chat masala and rock salt over them.
BEGUNI is ready to serve with hot tea....
INGREDIENTS:
1.Yam(boiled and mashed)-250gm
2.Onions seeds/kalonji-1 teaspoon
3.Garlic cloves(crushed)-5/6
4.Dry red chillies-2
5.Chopped tomatoes-1 tablespoon
6.Chopped coriander leaves-1 tablespoon
7.Mustard sauce/kasondi-3 tablespoons
8.Mustard oil-3/4 tablespoons
9.Chopped green chillies-1 teaspoon
10.Salt according to taste
METHOD:
Put a non-stick pan on flame.pour mustard oil into it.let it be warm.temper with dry red chillies and kalonji.then add to it the crushed garlic cloves.stir till they become light brown and leaves a good smell.then add to it chopped tomatoes and salt.cook till it becomes soft.now put the boiled and mashed yam into it.cook for few minutes.then add to it chopped green chillies and mustard sauce.mix everything very well and cook for another couple of minutes.finally add chopped coriander leaves and mix.
Yam Bharta is ready to serve.serve it hot with rice or phulkas.
INGREDIENTS:
1.Jumbo sized green chillies-4
2.Besan-1/2 cup
3.Corn flour-2 tablespoons
4.Ajwain-1 teaspoon
5.Salt-1/2 teaspoon
6.Turmeric powder-1 pinch
7.Oil for deep frying
FOR STUFFING:
1.Potato (boiled and mashed)-1
2.Whole Garam masala (roasted and grind)-1 teaspoons
3.Cumin seeds(roasted and grind)-1/2 teaspoon
4.Fennel seeds(roasted and grind)-1/2 teaspoon
5.Coriander seeds(roasted and grind)-1/2 teaspoon
6.Chopped coriander leaves-1 teaspoon
7.Salt according to taste
METHOD:
First slit all the chillies vertically and take out the seeds from between. Wash them properly and dry them.keep those aside.
Stuffing:
In a bowl take the mashed potatoes. Add to it all the dry spice powder,salt and chopped coriander leaves. Mix them properly with hand.
Now take a small portion of stuffing and insert it very carefully in each chilli from the side which has been vertically. Follow the same process for rest of the chillies.
Batter:
In a bowl,take the besan.add to it corn flour,ajwain,salt,turmeric powder. Mix them very well.then pour into it sufficient ice chilled water to make a thick batter.
Now put a non-stick frying pan on flame.pour sufficient oil for deep frying. Let it be hot.then dip each stuffed chilli into the batter and fry it till it becomes golden brown.
Stuffed mirchi fritters are ready to serve.Serve them with any sauce and chat masala.
One of my favourite evening snacks in rainy and winter season...
INGREDIENTS:
1.Lobia(soaked in water for 8-10 hours)-500gm
2.Chopped onions-1 cup
3.Chopped tomatoes-1/2 cup
4.Ginger paste-1 tablespoon
5.Garlic paste-1 tablespoon
6.Hing-1 teaspoon
7.Fenugreek seeds-1 teaspoon
8.Bay leaves-2
9.Fennel powder-1 teaspoon
10.Roasted coriander powder-2 teaspoons
11.Roasted cumin powder-2 teaspoons
12.Garam masala powder-1teaspoon
13.Turmeric powder-3 teaspoons
14.Kashmiri red chilli powder-1 tablespoon
15.Chopped green chillies-1 teaspoon
16.Kasuri methi -1 teaspoon
17.Chopped coriander leaves for garnishing
18.Salt according to taste
19.Mustard oil-5-6 tablespoons
METHOD:
First boil the soaked LOBIA in pressure cooker by adding some salt and turmeric powder. Make sure that lobia should not be overcooked. Now place a wok on flame.Pour mustard oil and let it be hot.Now add to it the bay leaves,hing and fenugreek seeds.Now add to it the chopped onions. Stir it and let it be light brown in colour.Then add to it the chopped tomatoes, let it become soft.Then add to it ginger-garlic paste.cook all the masala for 2-3 minutes. Then add to it all the dry masala one by one.again cook for couple of minutes till the oil is visible from the sides.Now add the boiled lobia into it.mix all the masala with the lobia properly.Then let it simmer in low flame for 10 minutes. In between stirring is necessary otherwise lobia may burn from the bottom. Lastly add kasturi methi leaves ,cover it and give it a standing time for 3-4 minutes.Finally garnish it with chopped coriander leaves. Lobia Masala is ready to serve with hot phulkas.
