1/2 kg boneless chicken, cut into cubes
1 tbsp of Soya sauce
1/2 tsp salt
1/4 tsp white pepper
1 tsp white vinegar
Tuesday, 20 December 2011
Monday, 12 December 2011
2 Cups Raw Rice
1 Cup Tomato Puree
2 – 3 Bay Leaves
3 – 4 Cloves
3 – 4 Cardamoms
1tsp Jeera/Cumin Seeds
2 Onions
1tsp Ginger Paste
1tsp Chili Powder
3tbsp Oil
Salt to taste
Tomato Rice
Method:
Slice Onions. Heat Oil in a Handi/Vessel and add Bay leaves, Cloves, Cardamoms, Jeera, Ginger paste and Onions and fry until the Onions turn brown. Now add Rice, Chili Powder, Salt and Tomato Puree and mix well. Add 4 Cups of water and close the Handi/Vessel. Cook on medium flame for 3 to 4 minutes and stir gently stir. Cook until done and serve hot with Raitha.
Monday, 5 December 2011
1/2 tsp cumin powder
2 tblsp coriander leaves chopped
oil for deep frying
6 tblsp bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)
How to make makki paneer pakora :
Crush the corn in a blender.
Grate the cottage cheese.
Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
Mix in crushed corn and stir fry.
Mix in salt and mix.
Mix in milk and stir fry to get a creamy texture.
When the corn is cooked, transfer to a round dish and cool.
Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
Adjust salt and mix well.
Mix in besan for binding and mix in a little milk if the mixture is too thick.
Make even sized balls with hand or tablespoon.
Heat up oil and deep fry the pakoras on medium heat up till golden brown.
Remove and keep on an absorbent paper to soak excess oil.
Serve hot.
Sunday, 4 December 2011
All purpose flour: 1 1/2 cups
Sugar: 1 cup (or less)
Butter: 1/2 cup
Eggs: 2
Baking powder: 1 1/2 tsps
Vanilla extract: 1/2 tsp
Cinnamon powder: 1/4 tsp (or less) (optional)
Cardamom powder: 1/4 tsp (or less) (optional)
Preparation Method:
Pre heat oven to 400F.
In a bowl mix flour, salt and baking powder.
In an electric mixer beat butter, sugar, eggs, vanilla extract, milk, cardamom and cinnamon powder on medium until blended.
Add it to the flour mixture and beat thoroughly.
Coat the baking tray with butter and flour.
Pour the batter in baking tray and bake for 30-35 mins or until done.
Combine 2 cups milk, 1 cup milk powder, ½ cup(100 gms) fresh cream , 1/3 cup powdered sugar and 1 tsp vanilla essence together and whisk well till the sugar dissolves.
Pour into a shallow container. Cover and freeze till it is semi-set.
Churn in a blender till all the ice crystals break down and transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve
Friday, 2 December 2011
1 1/2 kgs Tomatoes (Tamatar)
1 tsps chilli powder
1 1/2 cups Sugar (Cheeni)
2 Cloves (Lavang)
1 Cardamom (Elaichi Moti)
1/4" piece Cinnamon (Dalchini)
2 tsps chopped Ginger (Adrak)
4 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
2 tsps Salt (Namak)
1/2 tsp glacial acetic acid
2 tsps sodium benzoate
How to make tomato sauce:
Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
Pass through a sieve.
Add vinegar, sugar and chilli powder and cook until thick.
Add acetic acid and sodium benzoate (can be obtained from any grocery shop) mixed in 1/4 cup boiling water.
Pour the ketchup in bottles and cork tightly.
Use after one week. This tomato ketchup can be kept for one year.
Thursday, 1 December 2011
Ingredients
6 cups grated quince
4 1/4 cups water
1/4 cup lemon juice
4 cups sugar
Method
Prepare the quince by washing, peeling and cutting in half. Working around the core, grate the quince flesh (kadu kash) with a cheese grater, until you have about 6 cups of grated quince.
Put water in a large, wide, thick-bottomed saucepan and bring to a boil. Add the grated quince, lemon juice. Reduce heat and simmer until the quince is soft, about 10 minutes.
Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.
Ladle into hot, sterilized canning jars and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
6 cups grated quince
4 1/4 cups water
1/4 cup lemon juice
4 cups sugar
Method
Prepare the quince by washing, peeling and cutting in half. Working around the core, grate the quince flesh (kadu kash) with a cheese grater, until you have about 6 cups of grated quince.
Put water in a large, wide, thick-bottomed saucepan and bring to a boil. Add the grated quince, lemon juice. Reduce heat and simmer until the quince is soft, about 10 minutes.
Add the sugar and bring to a boil again. Stir to dissolve all of the sugar. Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam turns pink and thickens to desired consistency, about 30-50 minutes.
Ladle into hot, sterilized canning jars and seal. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
Chicken Barbeque:
Make a marinade made of 2/3 cup yoghurt in which you need to mix a teaspoon each of garlic and ginger paste, one teaspoon of coriander and chili powder, salt and two tablespoons of lime juice. Marinate 1.5 lbs of evenly cut chicken breast boneless pieces in this marinade for at least six hours.
Put the chicken pieces on skewers one by one and alternate with diced onion, tomato and capsicum and barbeque. You can also grill the pieces in an oven or in a microwave grill option. You can also put the chicken pieces in a non-stick cookware and cover it till chicken is tender!
Put the chicken pieces on skewers one by one and alternate with diced onion, tomato and capsicum and barbeque. You can also grill the pieces in an oven or in a microwave grill option. You can also put the chicken pieces in a non-stick cookware and cover it till chicken is tender!
Wednesday, 30 November 2011
For the momo wrapper, 1/3 cup plain flour (maida), salt to taste
To be mixed into a filling
1/3 cup blanched and finely chopped broccoli(or cauliflower), 1/4 cup chopped bean sprouts, 1/2 tsp Green chilli sauce
1 tsp Ginger Garlic paste, 2 teaspoons plain flour (maida), 1/2 tsp sugar, salt to taste
Other ingredients
1 tbsp plain flour (maida) mixed with 1 tablespoon water
Method:
For the momo wrapper
Sieve the flour and salt together. Add warm water gradually and knead well to make a soft dough. Knead for a while till the dough is quite smooth and keep aside for 30 minutes, covered with a damp muslin cloth. Divide the dough into 8 equal portions. Roll out each portion into a 75 mm. (3") diameter circle to make a momo wrapper. Keep aside, covered with a damp muslin cloth.
How to proceed
Place a momo wrapper on a flat dry surface and put 2 teaspoons of the stuffing in the centre. Apply the flour paste along the edges and fold over to make a semi-circle. Pinch at the outer rim. Repeat with the remaining momo wrappers and stuffing to make 7 more momos. Arrange the momos in a steamer plate and steam for 10 minutes. Serve hot with Red Chilli Sauce and Tomato Ketchup.
Tuesday, 29 November 2011
Ingredients
2 1/2 cups Steamed Rice,
3 small onions, chopped,
2 tsp Ginger Garlic paste,
1 red chilli, finely chopped,
1/2 capsicum, thinly sliced,
1/4 cup boiled green peas,
1 tomato, cut into 8 pieces,
2 to 3 small brinjals, cubed,
1 cup bean sprouts,
6 baby corns, sliced diagonally.
2 tbsp Tomato ketchup,
2 tbsp Soya sauce,
1 tbsp oil,
salt to taste.
Method:
Heat the oil in a wok over high heat. Add the Ginger garlic paste, onions and chili. Stir it until the Onions have softened.
Add brinjals in it and stir again. Then add the green peas, capsicum, tomato, baby corn and bean sprouts. Stir it properly for 3 minutes. Add the rice, and lift and stir it with two spoons for almost 4-5 minutes, until no more steam is released.
Stir it in the Soya sauce and Tomato ketchup.
Garnish with lemon wedges and chopped corriander.
2 1/2 cups Steamed Rice,
3 small onions, chopped,
2 tsp Ginger Garlic paste,
1 red chilli, finely chopped,
1/2 capsicum, thinly sliced,
1/4 cup boiled green peas,
1 tomato, cut into 8 pieces,
2 to 3 small brinjals, cubed,
1 cup bean sprouts,
6 baby corns, sliced diagonally.
2 tbsp Tomato ketchup,
2 tbsp Soya sauce,
1 tbsp oil,
salt to taste.
Method:
Heat the oil in a wok over high heat. Add the Ginger garlic paste, onions and chili. Stir it until the Onions have softened.
Add brinjals in it and stir again. Then add the green peas, capsicum, tomato, baby corn and bean sprouts. Stir it properly for 3 minutes. Add the rice, and lift and stir it with two spoons for almost 4-5 minutes, until no more steam is released.
Stir it in the Soya sauce and Tomato ketchup.
Garnish with lemon wedges and chopped corriander.
Monday, 28 November 2011
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup water
Method:
In a large bowl, stir the salt into the flour.
Mix the water into the flour to form a batter.
Cover and let rest for 1 hour.
Use a non-stick pan and grease it with very little oil and heat on medium low heat.
Turn the heat down to low and add a tablespoon of the batter to the middle of the pan.
Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter.
Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly.
Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.
Keep the filling chilled and don't make up the spring rolls until you are ready to deep-fry.
Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled.
Sunday, 27 November 2011
200gm Paneer, cubed,
1 capsicum, diced, 1 onion, diced,
1 cup corn flour,
1 carrot, sliced,
1 spring onion, chopped,
350 ml water,
Oil to stir-fry,
2 pizza bases - 6”,
½ cup grated mozzarella cheese,
1 pkt of Chings’s Secret Sauce Mix - Paneer
METHOD:
Heat 2 tbsp of oil in a wok (kadai/frying pan) on a high flame.
Add the vegetables and stir- fry for 1 minute. Add water and the Ching’s Secret Sauce.
Mix - Paneer Chilli, stir and bring to boil.
Simmer for two minutes.
Add paneer, mix and simmer for 1 more minute or till the sauce is thick enough to stay on top of the pizza base.
Spread the prepared paneer chilli on the pizza base evenly and sprinkle chopped spring onions and grated mozzarella cheese.
Heat in the microwave oven till the cheese melts. Serve hot with Green Chilli Sauce for extra spice.
Sunday, 23 October 2011
Wednesday, 21 September 2011
Tuesday, 20 September 2011
For making Gol Gappe (plural Gol Gappe)
1. Sooji (Semolina ) 1/2 cup
2. Maida ( Plain Refined Flour) 1/2 tbsp.
3. Cooking Soda 1/2 teaspoon
4. Salt to taste
5. Oil for Frying
For Spicy Pani or Spicy Water
1. Chopped Mint Leaves 1 1/2 cups
2. Chopped Coriander Leaves 1 tbsp.
3. Tamarind 1/3 cup
4. Ginger 1"
5. Green Chillies 4 to 5
6. Ground Cumin Seed (roasted) 1 tsp.
7. Kala Namak (Black Salt ) 1 1/2 tsp.
8. Salt to taste
Friday, 26 August 2011
Wednesday, 24 August 2011
mutton....1/2 kg
channa dal....2cups
whole dried red chillies......8-10
whole black pepper.......10
cloves.....6
bari elaichi....1
zeera.....1/2 tsp
cinamon......1 stick
green chillies 2-3
fresh dhaniya.......1/2 bunch
egg.......2
onion coarsely chopped......2 medium sized
ginger paste.....1 tsp
Method:
Tuesday, 23 August 2011
Monday, 22 August 2011
Mushrooms - 1 small box
Onion- 1 sliced
Tomato puree - 1/2 small cup
Ginger - 1"
Garlic - 3 flakes
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Cinnamon - 1"
Cardamom - 2 pods
Cloves - 2
Coriander leaves - for garnishing
Oil- 1 tbsp
Salt - to taste
Method:
Sunday, 21 August 2011
Friday, 19 August 2011
Thursday, 18 August 2011
Wednesday, 17 August 2011
Ingredients: For Koftas:
200 gms Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
Tuesday, 16 August 2011
Monday, 15 August 2011
* Peel vegetables as thinly as possible to preserve the minerals and vitamins.
* Soak potatoes and eggplant after cutting, to avoid discoloration.
* If you boil vegetables in water, do not throw the water, keep it to make gravies.
* To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
Sunday, 14 August 2011
Friday, 12 August 2011
Ingredients:
Gram flour: 1 cup
Rice flour: 1/4 cup
Spinach: 200 gms
Onion (finely chopped): 2
Green chilli: Oil: 1.5 cup chilli powder: 1 teaspoon
Salt: 1 teaspoon
Baking soda: 1/2 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Ajwain: 1/2 teaspoon
Method:
1.Take rice flour and gram flour in a bowl, add chopped onions, spinach (palak), green chilli, cumin powder, coriander powder, baking soda, ajwain, salt and chilli powder mix them well. Add enough water to make the batter of thick consistency.
Gram flour: 1 cup
Rice flour: 1/4 cup
Spinach: 200 gms
Onion (finely chopped): 2
Green chilli: Oil: 1.5 cup chilli powder: 1 teaspoon
Salt: 1 teaspoon
Baking soda: 1/2 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Ajwain: 1/2 teaspoon
Method:
1.Take rice flour and gram flour in a bowl, add chopped onions, spinach (palak), green chilli, cumin powder, coriander powder, baking soda, ajwain, salt and chilli powder mix them well. Add enough water to make the batter of thick consistency.
Wednesday, 10 August 2011
Ingredients:
2 cups basmati rice
2 cups basmati rice
1 cup fresh mint leaves
...1 cup fresh green peas
1 big onion
1 tbsp. ginger-garlic paste
1 tsp. green chilli paste
3 tbsps. ghee
salt to taste
Method:
2. Slice the onion fine. Heat ghee in a handi and fry the sliced onion till golden brown.
3. Then add the ginger-garlic and chilli pastes.
4. Fry till a nice aroma arises. Now add the green peas and the drained rice.
5. Add 4 cups of water and salt to taste. When the pulao is nearly ready toss in the fresh mint leaves and allow to simmer for a couple of minutes.
6. Serve hot with a cucumber raitha.
Ingredients:
1.2 ltrs yogurt
1.2 ltrs yogurt100 gms cheese grated
...40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
Method:
1. Hang yoghurt overnight.
2. Saute the onion and ginger in minimum oil till it sweats.
3. Mix all the other ingredients and mix well.
4. Shape into tikkis.
5. Grill them on a medium hot skillet with minimum oil.
6. Garnish and serve with chutney.
Ingredients:
500 gms fish pieces of any type
500 gms fish pieces of any type150 gms vegetable oil
...1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste
Method:
1. Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
2. Add fish pieces to the above mixture and marinate them for about 3 hours.
3. Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
4. Serve fried fish tikka with chopped onions.
Ingredients:
1 tbsp. ginger extract (juice extracted from fresh ginger)...1 tbsp. honey
1 tbsp. sugar
1 tsp. lemon juice
1 pinch salt
1 glass chilled water
Method:
1. Put all ingredients in a tall vessel.
2. Beat with an electric handbeater till frothy.
3. Pour in glass and serve immediately.
4. Use soda instead of water if desired.
Ingredients:
1 - chicken
1 - chicken
5 - tomatoes
...3 tbsp - oil
pulp of a small ball of tamarind
a little sugar
10 -small onions
a small piece - ginger
a pinch - turmeric
a few flakes - garlic
a pinch - garam masala
salt
1. Clean and joint the chicken.
2. Slice the tomatoes.
3. Peel and slice onions finely.
4. Grind ginger and garlic & powdered garam masala.
5. Heat ghee. Fry onions till light brown.
6. Add chicken, ground garlic, ginger, turmeric and garam masala.
7. Stir well for few minutes.
8. Add chopped tomatoes & very little water.
9. Cook till all the water evaporates.
10. Stir till chicken browns & tomatoes & onions are well dissolved.
11. Add more water & continue to cook till chicken is tender & oil comes up.
12. Add tamarind pulp and sugar, simmer and let the gravy thicken.
13. Serve hot.
Ingredients:
1/2 kg - mutton
1 kg - fresh curd
2 - onion, large sized
dried mint leaves
Garlic pods -5
Garlic pods -5
1 tsp - saunf (fennel)
4 tbsp - ghee or oil
1 tsp - shounth (dried ginger)
1 tsp - shounth (dried ginger)
3 - cardamom pods
3 - cloves
1 - cinnamon stick
salt to taste
Method:
1. Take a heavy bottomed pan, add 4- 5 cups of water, salt, garlic, fennel and dried ginger along with mutton in it and let it cook.(or pressure cook the mutton for 10 minutes)
2. Take a saucepan and fry onion till brown. Now, using a hand blender, blend this onion with some water to make paste.
3. Heat ghee in another pan and add yogurt, cinnamon, cardamom, cloves to it. Keep stirring the mixture till it boils.(do not stop stirring till the mixture boils)
4. Add onion paste and dried mint leaves to this mixture and mix well. Reduce the mixture to half.
5. Now, add this mixture to the vessel containing mutton and cook for some more time till yakhni thickens and mutton gets cooked. Serve hot with rice.
Ingredients:
2 lbs. Mutton Leg
2 lbs. Onions (chopped)
...14 oz. Tomato (chopped/paste)
2 oz. Ginger Paste
2 oz. Garlic Paste
7 oz. Curd
2 tsp Red Chili Powder
1/3 tsp Turmeric
2 tsp Coriander
5 Cloves
.05 oz. Bay Leaves
4 Cardamom Black
10 to 15 Black Peppers (crushed)
7 oz. Cooking Oil
Salt To Taste
Method:
1. In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
2. Keep aside a little of the brown onions to use for garnish.
3. Add the garlic and ginger paste, cook for 15 min.
4. Add cut portions of mutton and let it cook for 30 min.
5. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
6. Cook until the spices are well-cooked and mixed.
7. Add tomato paste and cook on low fire for 40 min.
8. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.
Ingredients :
1 kg chicken
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
1 kg chicken2 large bundles dhania leaves
...1 bundle pudina leaves
3-4 large onions
2-3 ginger-garlic paste
3-4 green chillies chopped fine
1/4 kg curd
3-4 tsp dhania powder
1 1/2 tsp jeera powder
1/2 tsp red chilli powder
Salt to taste
Oil
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder and mix properly.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes.
Add the curd left over from the chicken marinade and the other half too and mix well
Add the dhania and mint leaves and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot with rice.
Ingredients:
Green Chilli - 200 gms, slit lengthwise
Lemon Juice - 1/2 cup
...Red Chilli Powder - 1 tsp
Fenugreek Seeds - 1/2 tblsp
Mustard Seeds - 1/2 tblsp
Turmeric Powder - 1 tsp
Cumin Powder - 2 tsp, roasted
Mustard Oil - 3 tblsp
Salt to taste
1. Make a smooth mixture of ground fenugreek and mustard seeds with turmeric powder, red chilli powder, cumin powder and salt.
2. Soak the sliced chillies into lemon juice for an hour.
3. Add the powdered mixtures of spices in warm oil, pour them onto the green chillies and stir well.
4. Store the chilli pickle tightly in a glass bottle.
5. Serve after 6 to 8 days.
Ingredients:
500-600gms. boneless chicken (cut into1-inch cubes)2 tbsp Soya sauce
2 tbsp corn flour / corn starch
... 5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry :
Method:
1.Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
2. Heat oil and deep fry the marinated chicken pieces till golden brown.
3. Now in a separate kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
4. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
5. Add fried chicken pieces to it and cook for few minutes.
6. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
7. Serve chilli chicken hot garnished with chopped green onion tops. Serve with rice.
Ingredients :
Boiled & Cooled Milk - 1/2 ltr
Boiled & Cooled Milk - 1/2 ltr...Badam or Almonds - 20
Pista - 5
Seedless Dates - 3
Sugar - 2 tbsp
Walnut - 3
Cardamom powder - 1/4 tbsp
Method:
1) Peel the skin of Badam.(Tip: To peel the skin easily, boil water and put the badam in it for 3 minutes.Remove badam from water.Peel the skin)
2) Grind Badam,pista,walnut,dates and sugar with little milk to fine paste.
3) Mix this with the milk add little cardamom if required for the flavour
4) Serve it cool .
Ingredients:1 apple, peeled, cubed
...1 pear, peeled, cubed
2 bananas, sliced
1/2 pineapple, cubed
1/2 tsp. chaat masala
1 tsp. cumin seeds
1 tbsp. lemon juice
1 tbsp. mint leaves,chopped
Salt to taste
Serves: 4
1. Mix all fruit, salt, rock salt, lemon juice, mint leaves in a bowl.
2.Dry-roast cumin seeds. Pound to a coarse powder. Sprinkle over fruit and chill before serving.
Ingredients:
250 gms Paneer
250 gms Paneer
50 gms Palak
...60 gms Cornflour
1 tsp Garam masala
1 tsp Chilli powder
1 tbsp Pepper powder
1 tsp Coriander powder
Salt to taste
oil for frying
METHOD:
1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely mash.
2. Grate paneer and mix with palak .
3. Add salt, pepper, garam masala and other powdered masalas.
4. Add cornflour, mix well.
5. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
6.In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the oil and fry the tikkis.
7. Serve with mint chutney or sauce.
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