1 can rasgullas 4 cup milk 4 tbsp sugar 2 tsp custard powder or condensed milk 1/2 cup dry fruit powder 4-5 nos saffron Method:
Buy Halldiram's rasugullas & drain all the sugar syrup. Squeeze out the sugar syrup from each rasugulla by gently pressing, make sure not to break them. Bring the milk to boil & reduce to simmer then mix the custard powder or condensed milk slowly. Stir equally, then add the sugar, saffron & stir. Switch off the gas & cool it for 1/2 hour. when its slightly warm add the rasgullas & cool completely. Garnish with dry fruit powder & keep refrigerated until serve.
Ingredients: • Carrots - 100 gms. For Masala Paste • Coconut powder - 1/2 cup Method • Wash, cut and cook all the vegetables (except the tomatoes and onions) with a pinch of salt till tender.
Ingredients: 4 cups besan 1 cup sujii 1 cup ghee 2 cups sugar 1 tbsp powdered cardamom 1/2 cup raisins Method :
Heat the ghee in a pan Add the Besan & sujii & fry it on a low flame stirring contuniously till become golden brown Once it is browned, let it cool Add powdered cardamom & sugar. Mix well Add some raisins Shape into ladoos & serve
2-3 medium potatoes boiled 1 tbsp dabeli masala salt and red chili powder to taste 1 tbsp oil 6-8 buns Chopped cilantro Few cut grapes Finely chopped onion Thin sev Roasted peanuts Green Chutney - 1/2 cup chopped cilantro 1/2 cup mint leaves 1-2 green chilies salt, sugar and lime juice - per taste Sweet Chutney - 3 tbsp tamarind pulp (as thick as possible) 6-7 pitted dates 2-3 tbsp jaggery salt, red chili powder - per taste pinch of cumin powder Method Boil and skin the potatoes and mash them. Heat oil in skillet and add 1/4 tbsp dabeli masala to it. Add mashed potatoes, remaining masala, salt, red chili powder and mix it well. Add couple tbsp of water to the mixture if needed. Cover it for couple of minutes and turn off the gas. Chutneys - Grind all the ingredients of green chutney and set it aside. Also grind all the ingredients of sweet chutney and set it aside.Apply green chutney on 4 slices of bread. Apply potato filling on these four slices of bread evenly. Apply sweet chutney over the potato filling and sprinkle 4-5 peanuts on. Now sprinkle chopped onion, cilantro, grapes & thin sev. Cover with remaining four slices. Heat a tava/skillet. Apply few drops of oil to the skillet and set the bread slices down. Let them turn brown on one side then turn and then cook the other side till golden brown. Serve warm with ketchup or prepared green and sweet chutney.
2 cups plain yogurt 1 tablespoon sugar Dash of salt 1 1/2 cups diced pineapple 1/2 teaspoon dried mint flakes 1/4 teaspoon crushed black peppercorns Method Place yogurt, sugar, and dash of salt in a bowl. stir well with a whisk until smooth. Stir in diced pineapple. Transfer yogurt mixture into a serving dish, and chill. Before serving, sprinkle with dried mint flakes and crushed black peppercorns.
2 cups Wheat flour 1 cup Fenugreek Leaves (Methi), finely chopped A pinch of Baking Powder A pinch of Turmeric Powder 2 Green Chilies, chopped 1 tsp Ajwai, roasted A pinch of Asafoetida Oil, for frying Salt, according to taste Water, as required Method:
Sift the flour and salt and mix the rest of the ingredients with 1 tsp. oil. Now make soft dough, using water and knead it well until it becomes soft. Divide the dough into equal balls and roll out each ball into a round puri. Heat oil in a frying pan and fry 1-2 puris at a time, until it turns golden brown.
Ingredients 1/2 kg. curds 300 gms. sugar 1/2 tsp. cardamom powder few strands saffron 1/2 tbsp. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. (6-7 hours). Take into a bowl, add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside. Beat well till sugar has fully dissolved into curd. Pass through a big holed strong strainer, pressing with hand or spatula. Mix in cardamom powder and dissolved saffron and half nuts. Empty into a glass serving bowl, top with remaining nut crush. Chill for 1-2 hours before serving.
2 tablespoon(s) butter 2 cloves 1 teaspoon(s) cinnamon bits 2 medium onion(s) chopped 2 cup(s) rice 2 tablespoon(s) vermicelli 2 big tomatoes chopped 2 green bell pepper(s) diced small or sliced 4-5 french beans sliced
1 teaspoon(s) red chilli powder 4 teaspoons freshly ground black peppercorns 4 cups water salt to taste Method:
Melt the butter in a heavy-bottomed pan. Add the cloves and cinnamon bits. Fry briefly. Add the chopped onions, green pepper, sliced carrot & french beans.
Continue stir-frying on medium heat till very lightly browned.
Add the rice and vermicelli. Mix well and saute for about 4 minutes or the rice is lightly browned and aromatic. Stir in the rest of the ingredients and bring to a boil.
Cover and simmer on very low heat for about 15 minutes or till the rice grains are cooked and firm. Serve hot.
Ingredients:
4 Mission® Soft Taco Size Flour Tortilla 4 oz. Cream Cheese 1 Tbsp. fresh Garlic chopped 1 large Carrot peeled and chopped 4 Scallions or Green Onions 1/2 Bell Pepper seeded and cut into strips Salt and Pepper to taste Method: Combine all ingredients in food processor and blend well. Spread mixture evenly over each tortilla. Roll up and chill about 10 minutes. Slice crosswise to make a pinwheel and serve.
Enjoy this delicious vegetable twists Mexican recipe
300 g paneer, crumbled 100 g potatoes, boiled and mashed 50 g breadcrumbes 1 1/2tsp. garam masala powder 1 tsp poppy seeds 1/2 tsp cumin seeds Salt to taste 3 tbsp oil for gravy Oil for deep frying
Grind to paste
300 g tomatoes 1 pod garlic 1.5 cm ginger 2 tsp chilli powder 1-1/2 tsp turmeric powder Method
For Koftas
Mix paneer and mashed potatoes. Divide the mixture and roll into small balls. Roll them in breadcrumbs and deep fry in hot oil till golden brown. Remove and keep aside
For gravy
Heat 3 tbsp oil and season with cumin seeds and poppy seeds. Add tomatoes-ginger-garlic paste and fry well. Add a little water and make a thick gravy. Add salt and fried koftas. Sprinkle garam masala powder. Garnish with grated coconut.
