Milk choclate

Milk chocolate

Ingredients:

100 gm sugar 
100 gm milk powder 
1 table spoon cocoa powder
1 table spoon honey 
75 ml water
1 tea spoon chocolate essence
50 gm salted butter

Method:

Prepare 3 strings syrup with sugar and water. Add milk powder, cocoa powder,chocolate essence, butter,
In syrup. Also add honey. Off the flame and put the prepare batter in the mould. Set them on room temprature.

Vegetable manchow soup

Vegetable manchow soup

Ingredients-

1 medium carrot finely chopped

¼ small cabbage finely chopped

1 medium capsicum chopped

 4-5 Mushroom finely chopped

 oil 2 table spoon+to deep fry

1 cup boiled noodles

2 spring onions finely chopped

6-7 cloves garlic finely chopped

½ inch ginger finely chopped

2 green chilles finely chopped

½ cup chopped and fry paneer

5-6 cup vegetable stock

salt to taste

½ tea spoon pepper powder

½ table spoon red chilli sauce

2 table spoon soy sauce

1 table spoon vinegar

2-3 table spoon cornflour

method-

 Finely chop all the vegetables and keep aside Heat sufficient oil in a kadai and deep fry the boiled noodles till golden and crisp. Heat two tablespoons of oil in a deep pan. Add spring onions, garlic, ginger and green chillies. Sauté for a minute and add carrot, cabbage, green capsicum,paneer, mushrooms and vegetable stock or water. Stir and add salt and let the soup come to a boil. Add pepper powder, red chilli sauce, dark soya sauce and simmer the soup for two to three minutes. Blend cornflour in a little stock and add to the soup, stirring continuously. Cook till the soup thickens. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles.

Khatta metha amla

         Khatta metha amla

ingredients-

500 grm amla1 table spoon oil2 tea spoon red chilli powder2 pinchs hing2 tea spoon turmeric powder1 tea spoon jeera200 grm sugarsalt to taste

Method
   Deseed amla and cut into small pieces.    Heat oil in a pan and add hing, kalaugi,turmeric and amla.
    Cook for six to eight minutes till soft.
    Add chilly powder, salt and suger mix well.
 Cook it till it becomes thick. This pickle is ready for use the following day and can be    preserved for 10 to 15 days