Vegetable paneer tikka

Vegetable paneer tikka

Ingredents-

250 gm paneer
4 onion
1 capsicum (red, green, yellow )
4 tamoto
(for marinating)
2table spoon curd
1 table spoon tandoori masala
¼ tea spoon red colour
¼ tea spoon turmaric powder
½ table spoon oil
1 table spoon corn flour
1table spoon lemon juice
½ tea spoon bluck papper powder
salt to taste
4-6 stick

Method-

Cut paneer into one inch squares. Cut onion into four pieces.
Cut capsicum in 1 inch square shaped.
Remove pulp of tamatoes and shape them sqaure.
Prepare mixture for marinating and mix all the vegetables into the paste.
Marinate all thinngs.
Set oven for pre heat.
After 1 hour place all the vegetable into sticks.
And grill them in oven for 8-10 minutes.

And serve them hot..!!

Sweet Khaja

                                       

 Sweet Khaja

Ingredients

2 cups maida
2+2 table spoon ghee melted
2 table spoon rice flour
Oil for deep fry (for khaja)Sugar-for sugar syrup

Method-

In a bowl, add the flour and melted ghee and mix well. Slowly add enough water to make a smooth dough . Cover the dough and keep aside for an hour.Heat water and sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Turn off flame. Keep aside.In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.Pinch off dough such that you have 4 small balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles and press by hand.Make another log following the same process using the remaining three rotis.Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out khaja into the hot oil. Deep fry the khaja on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove onto an absorbant paper. If using sugar syrup, place the hot khaja that have been removed from the oil into the prepared sugar syrup. Allow them to absorb the syrup.
Store in an airtight container and they stay fresh for at least one week to ten days.