Mix veg Stuffed Rolls

Mix veg Stuffed Rolls

Ingredients-

1 ½ cup Maida
1 ½ tsp active dry yeast
¼ cup water, warm
½ cup milk, warm
1tea spoon sugar
1 tea spoon salt
2 table spoon oil

For stuffing-

2 chopped carrot
½ cup chopped French beans
1 smell chopped capsicum
¼ cup peas
1table spoon oil
Salt to taste
½ tea spoon pepper powder
2 table spoon pasta sauce
½ cup chopped paneer

Method-

In a large bowl, combine yeast, warm water sugar and salt and let stand for 10-15 minutes, until slightly foamy. Add milk and flour stirring well. Stirring until the dough comes together into a ball, away from the sides of the bowl. Place in a lightly greased bowl to rise until doubled, 50-60 minutes in a warm kitchen. cover with a towel.For stuffing-Take carrot, peas and beans and boil them. Heat oil in kadai, add paneer sauté it for few second. Add capsicum fry it and then add boiled vegetable add salt black pepper powder and pasta sauce mix it. Keep it aside.After 60 minutes turn out dough into a lightly floured surface and knead until very smooth and elastic,Divide dough into 7-8 equal pieces and shape each into a round. Place a square of vegetable inside each dough round and pinch tightly to seal. Place same side down on a parchment-lined baking sheet and cover with a dish towel for about 15 minutes.Preheat the oven to 180c, while rolls rest.Brush rolls with milk and sprinkle with sesame seed if you prefer. Bake rolls for 12-15 minutes, until golden.
Serve the rolls will still taste great.

chiku ki barfi

chiku ki barfi

ingredients-

5-6 chiku

2 table spoon ghee
2 cup milk
4-5 table spoon sugar
2 table spoon chopped almonds and pista
½ teaspoon cardamom powder

Method-

Put the chiku pulp in a blender and whisk for one minute.
Add ghee and chiku pulp stir till the mix leaves the sides of the kadai.
Add milk to it . cook it till it becomes thick
Add sugar and cook it till it becomes like a dough
Add cardamom powder, mix well, pour on a greased plate.
Garnish it with almonds and pista . Keep it in the refrigerator for an hour. Cut them into desired shape.

Peanut butter cookies

     Peanut butter cookies

Ingredients-

1 ½ cup flour
½ cup butter
½ cup peanut butter
2 table spoon milk
1 cup brown sugar
½ tea spoon baking powder
¼ tea spoon soda
¼ tea spoon salt
3-4 table spoon roasted and chopped peanuts

Method-

Take all purpose flour, baking powder, soda and salt in a bowl. Mix it well so all get incorporated. Keep it aside until needed.Take soft butter in a large bowl.
Whisk it till it gets smooth and creamy.Add both kinds of sugar, beat it till get smooth, creamy and fluffy.
Add peanut butter again beat it till gets mixed, add milk. Beat it.
Add flour mixture, beat it until incorporated
Add chopped peanuts and fold it with spatula till mixed.Make balls of the mixture Set them on baking tray and keep it in refrigerator for 15-20 min.Pre-heat your oven at 180 c for 5 min.
After 20 min take out the tray and bake it in oven for 10-12 min.Check the cookies that they are baked or not if not bake it for some more time When it cools down remove the cookies from baking tray
Serve them or store in air tight container

Carrot Murabba

             

 Carrot Murabba

Ingredients-

 1 kg carrot

700 gm suger

½ tea spoon red color

2 table spoon lemon juice

Method-

Peel the carrot, break the stems and wash them.

Let the carrots dry and cut them into ½  inch pieces.
Take a deep pan and heat water in it. The quantity of water should be enough to dip all the pieces of the carrot. Boil the carrots into the water for another 2-3 minutes add red color. Turn off the flame. Cover the pan and leave the carrots for 5 minutes in it.
that the15 – 20 minutes. water dries from the carrot.
Put the carrot in a steel pan and mix sugar in it. Cover the pan and leave it overnight or for 6-7 hours. Within this time the juice will come out of the carrot and collect into the pan.
Put this pan on a stove and cook till the one string syrup forms. Turn off the flame. If you find the syrup too thin next day, then keep the pan once again on the stove and let it boil again till the syrup gets thick.
Add lemon juice to it once the carrot cools down.
Carrot murabba is ready.
Store the Carrot Murabba in an air-tught container .        

Besan Dhokla

Besan Dhokla

Ingredients

Batter-
1 cup gram flour
½ cup curd
1 pinch turmeric
½ tea spoon salt
1 table spoon ENO
1 table spoon oil
1tea spoon sugar
½ cup water

For fry-
2table spoon oil
1 tea spoon mustard seed
3-4 green chilli chopped
1table spoon chopped coriander leaves
1 tea spoon sugar
1 cup water

Method-

Mix ½ cup curds with ½ cup of water.
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. mix in the oil, salt, sugar and turmeric powder. Mix well
Slowly add more water if needed else. Keep it aside to rise for 1 hour.If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas . Thali plate can be used for steamingMeanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done.
Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
For seasoning, heat a pan with oil, mustard seeds , when mustard starts popping, add chopped green chilies,1 cup water, sugar and salt to taste let it boil till it remain half remove and pour over the dhokla
Serve them with green chutney….!!!!

Tandoori Cauliflower

Tandoori Cauliflower

Ingredients-

1 medium cauliflower

For marinade-

1 cup yogurt

2 table spoon ginger- garlic paste

2 table spoon tandoori masala

½ tea spoon turmeric powder

Salt to taste

For fry-

4-5 table spoon oil

2 onions chopped

½ cup tomato puree

½ tea spoon red chilli powder

2 table spoon coriander powder

2 tea spoon lemon juice

½ tea spoon turmeric powder

Salt to taste

Garnish from coriander leaves

Method-

Hang the yogurt in a muslin cloth for about 30-40minutes. Pour the ‘hung yogurt’ into a bowl and add in all the ingredients for the marinade and mix well and kipe a said.

Trim the Cauliflower and take off the leaves and excess stalk making sure the Cauliflower stays as one piece and wash the cauliflower.

2 cup hot water in the deep pan add 2 tea spoon salt put the cauliflower

Close the lid for 10 minutes. Drain the water

Rub the marinade over the Cauliflower for about an hour.

Heat oil in kadai add zeera to it

Add chopped onion to it and cook till it becomes golden brown

Add tomato puree , red chilli powder , coriander powder , turmeric powder, lemon juice till it leaves oil

Keep it aside to cool

Pour this puree on marinated cauliflower and keep it aside for 30 minutes

Now, Pre-heat microwave at 350 degrees for girll.

Take a baking tray,spray some cooking oil and place the marinated cauliflower in the baking tray and bake it .

It will take between 20-25 minutes for the cauliflower to get a good color (depending on the size cauliflower and the quality).

Keep an eye on the microwave your Cauliflower should feel soft yet firm on touch.

Place the garnish (coriander leaves)on the platter around the cauliflower and serve.

Ras malai

Ras malai

Ingredients-

2 litter fresh cow’s milk

1 cup sugar

5-6 pistachio chopped

5-6 almonds chopped

1 table spoon chirongi

½ tea spoon green cardamom powder

1 table spoon suji 

½ tea spoon saffron

¼ tea spoon yellow colour

 Method-

For Sweet Saffron Milk-
 

Soak saffron in 1 tsp of warm milk for 10 minutes Boil 1 liter milk in a heavy bottom pan. When milk get reduced and become almost half then add 3/4 cups of sugar.

Add 1/4 tsp cardamom powder and saffron and Add chopped nuts. Mix and let it cool down to room temp.

Paneer sponge-

Boil 1 liter milk in a pan and keep stirring.When it start boiling switch off the flame and wait for 2-3 minutes.Now add 2 tsp of lemon juice (or 1 tsp of vinegar) and stir.Strain the curdled milk through a muslin cloth.Pour some cold water over the milk to remove the traces of lemon juice and to cool it down.Tie the muslin bag and put some weight over it to remove the extra water from the milk solids Keep it for 20 minutes and then open and remove the paneer from the muslin cloth.take it in a big plate and mash it with your palms for about 5-6 minutes.Now add 1 tsp suji ,1 tsp of grinded sugar, pinch of cardamom powder.Mix and knead again for 3-4 minutes.Shape them into small flat peda and keep aside. In the pressure cooker add 1½  glasses of water and 80 grams of sugar and cook.When it comes to a rolling boil add the prepared paneer peda and close the lid (with the whistle)Cook for 1 whistle then lower the flame and simmer for 5-6 minutes.(not for the overcook)Now switch off the flame and keep the cooker closed for 30 minutes.Then open the cooker and now take the paneer peda and press them very gently to remove some sugar syrup.
Add the paneer peda into the saffron milk and let them soak in it for 1 hours.
Serve chilled.  

Peanut butter and banana milk shake

Peanut butter and banana milk shake

Ingredients

1 cup milk

½  cup peanut butter

1 banana (cut in pieces)

2 tablespoons sugar

Method-

In a blender, combine all ingredients; cover and process for 30 seconds or until 

smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Biscuit Cake

Biscuit Cake                                                   

Ingredients:

1 packet marrigold biscuits (crushed)

2 table spoon unsalted butter

1 table spoon cocoa powder

½ tea spoon coffee powder

2 table spoon condensed milk

1table spoon sugar

1 cup milk

½ cup chopped walnuts

Method:

 In a heavy-bottomed pan on low flame, add 1 cup of Milk. Add condensed milk, Cocoa Powder, Sugar and Butter. Bring the Milk to a boil. Add Instant Coffee Powder and allow it to mix in well. Stir constantly, once the mixture starts thickening, take it off the flame. Set aside and allow it to cool down to room temperatureAdd crushed biscuits and walnut to itMake dough out of the mixtureMake a log by the doughAnd keep it in refrigerator for 2hrsCut log into ½ inch of piecesServe it….