Lotus stems Ke Shammi Roll

Lotus stems Ke Shammi Roll

Ingredients-

250 gm lotus stems (Kamal kakdi)

100 gm chana dal (soked over night)

3-4 green chilies chopped

1 inch piece Ginger chopped

1 tea spoon garam masala powder

1 table spoon lemon juice

1 table spoon corn flour

Oil to fry

Salt to taste

2 onions chopped

1 cup Bread crumbs

2 table spoon corn flour for batter

Method

Wash and soak the chana dal in water for overnight

Wash the lotus stem. Peel it & cut into small pieces..

Take water in a pan , add salt and lotus stem pieces. Boil for 5 minutes.

Filter the lotus stem pieces and wash again with fresh water to make it totally free of mud.

Now add the stem pieces, chana dal. Close the lid and boil the mixture in the cooker for 1 whistle, then lower the flame and keep boiling for 10 minutes.

Cool the mixture and grind it in grinder.

Take the ground mixture out of grinder in a bowl.

Now heat kadhai add oil, green chilies, onion, ginger garlic paste and sauté it.

Now add garam masala, red chillie powder, salt and lemon juice mix it well, fry and keep it aside to cool.

Now mix corn flour in prepared mixture

Now take 2 tbsp corn flour , water and prepare thick batter

Then roll each kebab in cylindrical form.

Roll the kebab in corn flour batter and bread crumbs

Heat the kadhai and deep fry the roll till both sides get golden brown.

Then place them on absorbent paper so that excess oil on the roll is removed.

Serve hot with green chutney.

Home made wiped cream

 Home made wiped cream

Ingredients:

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla 

method-

Put a metal bowl and your beater into the freezer for at least 10 minutes prior to beating cream. Put cream into bowl and beat on high for 5-6 minutes or until stiff peaks for. Add in powdered sugar and mix well.

Pista kulfi

Pista kulfi

Ingredients:

4 table spoon pista paste

200 g cream

200 g sugar

2 table spoon almonds, pista (chopped)

100 ml milk

2 table spoon khus syrup

1 -2 drops green colour

2 tsp - rose water

2 table spoon tuti-fruti

Method

Now make a paste of pista and add rose water and colour and mix it properly.

Now mix sugar in cream and beat it till fine, add pista mixture & milk in cream

Freeze. When it is half done remove from the freezer and beat the mixture in mixer or with the egg beater.

Now, put the mixture in ice cream box and decorate with pista , almonds and tuti-fruti

Keep in freezer again for final setting.

This kulfi will take 2 - 3 hours

Chocolate sauce

Chocolate sauce

Ingredients-

½ cup amul cream

½ cup water

1 pinch salt

5-6 pieces dark chocolate

1 table spoon butter

1 tbsp cocoa powder

Method-

Take a heavy-bottom saucepan & keep it over high heat

Add cream, water and salt to it, before it starts to boil & then turn off the heat.

Add the chocolate, cocoa powder and butter, stirring constantly with a rubber spatula.

Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth.

Keep it in refrigerator.

Beal ka murabba

Beal ka murabba

 ingredients-

2 Beal fruit

½ cup water

½ kg sugar

2 lemon juice

½ tea spoon salt

1 tea spoon cardamom powder

2 drop yellow color

Method-

Break open fruit. cut into two-inch ring and remove all seeds with a fork.

Make sugar syrup with half cup water, lime juice, yellow color and sugar to a one-thread consistency.

Add fruit ring and continue cooking till syrup thickens.

Add salt and remove fruit from syrup.

Continue cooking till syrup begins to set.

Add cardamom powder and gently mix in fruit.

Cool and keep it in glass jar