Wednesday, 22 November 2017

SPRING ONION PARATHA


Prep Time  : 20 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Wheat flour    -     1 cup
Finely chopped spring onion  -  1 cup
Carom sseds   -   a pinch.
Onion seeds   -    a pinch
Salt    -    to taste
Chopped green chilly  -   1
Curd   -   2 tsp
Oil   -   2 tbsp


METHOD
Wash and chop spring onion.
Spring onion are mixed in a wheat flour with salt,curd,green chilly,carom seeds,onion seeds and one tbsp oil to make a soft dough with the help of a water.
On a heated pan make paratha applying oil on both the sides.
Serve hot with subji .




gplant vadi subji.

Sunday, 19 November 2017

MUGLAI PULAO


Prep Time  : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Mutton  -   750 gms
Cashew nuts  -  1 tbsp
Almonds  -  1 tbsp
Pistachio  -   1 tbsp
Raisins  -  2 tbsp
Clarified butter  -  1 cup
Sliced onion  -  2
Ginger paste  -  1 tsp
Garlic paste  -  1 tsp
Cumin seeds  -  1/2 tsp
Crushed fennel seeds  -  1/4 tsp
Coriander powder  -  1 tsp
Cinnamon  -  2 sticks
Bay leaf  - 2
Cloves  -  8
Green cardamom  - 4
Black cardamom  -  2
Whole black pepper -  7 - 8
Salt  -  to taste
Basmati rice  -  3 cup
Water  -  6 cup

METHOD
Blanch the almond and remove the skin.
Heat pan with clarified butter.
Add all dry fruits one by one  fry it and keep aside
Again heat clarified butter in a pan.
Add mutton pieces and fry in a medium flame and keep aside.
Add sliced onion fry until golden brown.
Add ginger garlic paste,cumin seeds,fennel seeds,coriander powder,salt,bay leaf,cinnamon,cardamom green and black,cloves and whole black pepper.
Cook in a medium flame for 3 - 4 mins.
Add soaked rice and water and also add half done mutton and cover it.
Cook in a medium flame till done or 8 - 10 mins.
Serve hot with raita.


Friday, 17 November 2017

PINK CHAMCHAM


Prep Time : 30 mins
Cooking Time :15 mins
Serve  : 6 - 8

INGREDIENTS
Milk  -  5 cup
Water  -  3 cup
Sugar  -  2 cup
Lemon juice  -  2 tbsp
Cardamom powder  -   1/4 tsp

METHOD
Boiled milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain this milk in a muslin cloth and wash in a fresh water for 2 - 3 mins.
Hung this paneer in a muslin cloth for half an hour.
Now we get soft paneer very well.
And make a soft and smooth dough.
Divide the dough into equal size balls.
Roll each balls between your palms.
Shape each ball to flat patties of medium thickness..
All the balls are made in the same way.
Now we take pressure cooker.
Add one cup of sugar and three cup of water and also add paneer balls.
One cup of sugar carmelize with half cup of water and this caramelize water add in the pressure cooker.
Steam it for 15 mins.
When cooker release the whistle simmer for ten mins.
Once cooled,pink chamcham should be floating on the sugar syrup and its size should be double.
Serve chilled.




Thursday, 16 November 2017

JAGGERY PURI


Prep Time : 15 mins
Cooking Time : 10 mins
Serve  : 4

INGREDIENTS
Wheat flour  -   2 cup
Grated jaggery  -  3/4 cup
Warm water  -  1/2 cup
Clarified butter  -  3 tbsp
Oil  -  for frying

METHOD
Add warm water in jaggery,let it melt completely.
Add clarified butter and jaggery water in wheat flour to make stiff dough.
Keep aside for 15 mins.
Take a ball and roll out thin puri.
Heat enough oil in a pan.
Deep fry in hot oil until golden and crispy.
Serve with green chutney and sauce.




Tuesday, 14 November 2017

MOOLI PARATHA


Prep Time  : 30 mins
Cooking Time  : 10 mins
Serve : 2

INGREDIENTS
Wheat flour  -  1 cup
Grated radish/mooli  -  1 cup
Chopped green chilly  -  1
Coriander leaves  -  1 tbsp
Curd  -  2 tsp
Salt  -  to taste
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Clarified butter  -  2 tbsp

METHOD
Wash and grate the mooli/radish.
Add chopped green chilly,coriander leaves and mix well.
Squeeze the excess water from the radish/mooli.
In a kneading bowl mix wheat flour,curd,carom seeds,onion seeds,salt and mooli mixture and mix well.
Make a soft dough.
Divide the dough into balls.
Flatten the ball to make a thick round paratha.
Grease the pan with clarified butter and heat on a medium flame.
Make the paratha with clarified butter and serve.





HOW TO WHIP THE CREAM


Prep Time : 25 mins
Total Time  : 25 mins
Serve : 4

INGREDIENTS
Amul fresh cream     -   1 cup
Sugar powder     -   1  cup
Vanila extract   -  1 tsp
Ice cube  -  1 bowl

METHOD
Take a bowl add ice cubes.
Place the fresh cream bowl in it and whip the cream until smooth.
Add sugar powder and vanila extract and mix well until light and fluffy.
Add in the piping bag and icing on the cup cakes.





CARAMEL CAKE IN A MUG


Prep Time  10 mins
Cooking Time  : 2 mins
Serve  : 2

INGREDIENTS
All purpose flour  -  1/4 cup
Brown sugar powder  -  1/4 cup
Baking soda  -  1/8 tsp
Baking powder  -  1/8 tsp
Milk  -  1/2 cup
Oil  -  1/4 cup

METHOD
Heat pan add brown sugar and caramelize it.
Add milk and turn off the flame.
Take a bowl add all purpose flour.,baking soda,baking powder,milk and caramelize sugar and mix well.
Add in a cup cake mold and and microwave it for two mins.