Gulab jamun

 gulab jamun is popular indian dessert made with fresh khoya.The name itself tempts us very much right?....so learn how to make it....

 

Gulab jamun

Ingredients-

500 grm Mawa (khoya)

100 grm paneer

¼ tea spoon soda

50 grm maida

½ tea spoon green cardamom powder

500 grm sugar

ghee to deep fry

method-

Grate khoya and mash chenna and keep aside.

Mix the two along with soda bicarbonate, refined flour, green

cardamom powder and a little water to make a soft dough.

Divide into 20-25 equal portions and shape into balls.

Prepare a sugar syrup with sugar and five cups of water. Clear the syrup

Heat ghee in a kadai. deep fry balls on low heat till it becomes golden in colour.

soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

PAPAYA CHOCOLATE MOOSE

                PAPAYA CHOCOLATE MOOSE

 INGRIENDIENTS

                              

2 cup papaya (choped)

1 cup wipped cream

½ tea spoon vanilla essence

2 small cubes dark chocolate

2 tbsp powdered sugar

2 tea spoon honey

1 teaa spoon grated chocolate

method

take a bowl add wipped cream,sugar honey,vanilla essence

divide the mixture into two

melt chocolate in double boiler

pour melted chocolate in one of the mixture

add papaya pieces in serving bowl pour chocolate cream on it then add wipped cream and sprinkle grated chocolate on it

 serve chilled

      

  Gajar Ka Halwa

Ingredients-

500 gm Carrots

1 tea spoon ghee

1 litre Milk

1 tea spoon cardamom  powder

½ tea spoon ghee for frying  Cashews

½ cup dry fruits (choped Badam, Pista, Kaju)

1 tea spoon raisins

250 gm sugar

 Mawa

Method-

Wash the carrots, peel and grate them. In a heavy base kadai , heat ghee now add the carrots and let this cook on low flame  for 2 minutes.

Add  milk to boil stir continuously.

.When it starts getting thick, Add sugar, cardamom powder, ¼ of the total dry fruits and raisins.

Stir for 5-7 minutes. Now add Mawa and stir well on low flame till the mawa mixes.

Let it cook till the sugar dissolves and the milk has been absorbed.

Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot or cold.

Mix veg manchurian

Mix veg manchurian

Ingredients-

1 medium sized cabbage
1 medium sized carrot
1 medium sized capsicum
6-7 french beans
2 spring onion
2 green chillies
1 ½ inches ginger
4-5 cloves garlic
5 table spoon cornflour
5 table spoon refined flour (maida)
salt to taste
oil to deep-fry
2 table spoon soya sauce
1 ½ table spoon waite vinegar
3 table spoon tamoto sauce
½ table spoon chilli sauce
½ tea spoon ajinomoto

Method-

-Chop cabbage and carrot, capsicum, french beans , spring onion , green chillies ,ginger, and garlic.
-Mix grated cabbage, carrot, capsicum, spring onion, french beans, maida , 2 table spoon cornflour and salt in bowl.
-Shape into lemon sized balls.
-Heat oil in a kadai and deep fry vegetable ball till it turns golden brown.
-Blend three table spoon of cornflour in one cup of water.
-Heat two table spoon oil in a kadai and fry ginger, garlic, green chilli and onion stir-fry briefly.
-Add soya sauce, tamoto sauce, chilli sauce, white vinegar, ajinomoto ,salt to taste and 1 ½ cup of water.
-Cook this for 5 minutes and add blended cournflour.
-Cook for 5-10 minutes more and add prepared balls.

And serve hot…!!

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

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.