White chocolate fudge with oreo

White chocolate fudge with oreo

Ingredients:

100gm White chocolate

1 cup milkmaid

25 gm salted butter

½ cup milk powder

1 tea spoon chocolate Essence

½ tea spoon salt

8-10 Oreo biscuit

Method:

Take heavy pan put butter in it and melt it.

Now add chocolate in small pieces, let it meltdown and add milk maid.

After that add salt, chocolate Essence, milk powder, mix it properly till it became a nice dough.

Now mix crushed Oreo biscuit  into that dough and keep it aside.

Set that dough into the greased tin and let it cool down.

And after that cut it into small pieces.

Banana kebabs

 
                                                       

Banana kebabs

(Navratri special)

Ingriedents

250 gm raw bananas peeled & diced
6 pcs elaichi
¼ cup kuttu ka atta
2 tbsp salt ( sendha namak)
2 tbsp coriander leaves
½ tbsp chilli powder
2 tbsp lemon juice
4 pcs green chillies chopped
desi ghee for pan frying
more kuttu ka atta for dusting

Method

steam the bananas let them cool down
mash the bananas add all the ingredients
mix well to make a perfect dough
shape them round and dust with kuttu
Heat with thin layer of oil in pan fry the kebabs till brown on both sides

Paan Shots

 

                                                                   

Paan Shots

Ingriedents-

1 teaspoon sauf (moti)

8-10 pieces of black pepper (kali mirch)

2 elaichi choti

4-5 paan /beetal leaves

2 teaspoon gulkand

2 cup chilled milk

3 tablespoon sugar

Ice cubes

Water

5 spook vanilla icecream

Method

Blend sauf, kali march ,choti elaichi ,sugar, paan leaves and gulkand in a mixer.

Add cold milk and water to it

Keep it in the refrigerator for 2-3 hrs

Serve it with vanilla icecream

Creamy mushroom

Creamy mushroom

Ingredients-

100 gram mushroom

4 table spoon cream

1 table spoon curd

2 tea spoon ginger & garlic paste

2tea spoon onion paste

¼ tea spoon black pepper powder

2 tea spoon oil

1 tea spoon garam masala

Salt to taste

Method

Divide mushroom in four equal pieces and wash them properly.

Heat the oil in kadhai and add ginger garlic paste and onion paste

Fry it and add mushroom and salt

Now cover it with lid till mushroom gets soft

Now remove the lid and add curd and cream

Add black pepper, garam masala and fry it till it leaves oil.

Garnish it with cardamom leaves and serve hot..!!

Schezwan baby corn veg

                                 

Schezwan baby corn veg

Ingredients

250 gm capsicum

6-7 baby corn (half boiled)

2 onion (finely chopped)

2 tomato

2 tbsp oil

Salt to taste

3-4 tbsp schezwan sauce

1 tbsp honey

Method

Cut capsicum in square shape

Make puree of tomato

Cut baby corn into pieces

Heat oil in kadai

Fry finely chopped onion till it becomes brown

Add tomato puree into it

Cook it till it leaves oil

Add capsicum , baby corn & salt

Add 2 tbsp water to it

Close the lid & let it cook for some time in low heat

After 3-4 min open the lid and add schezwan sauce and honey

Cook it for 2 min 

Serve hot

Coconut barfi

Coconut barfi

Ingredients-

2 cup Coconut scraped

1 cup sugar

1 table spoon ghee

½ cup milk powder

½ tea spoon cardamom powder

2 table spoon milk

Method-

Heat a non stick pan on medium heat. Add the coconut and sugar cook stirring continuously

After 2-3 minutes then add 2 table spoon milk , milk powder and cardamom

Powder stir continuously till the mixtures turns a pink and thick

Remove from the heat and grease a thali with ghee and pour in the coconut mixture and spread evenly.

When it cools down , cut into squares shape

Serve and store in air tight container in the refrigerator.

Manchurian flavour chakli

Manchurian flavour chakli

Ingredients

1 cup wheat flour
½ cup besan
½ cup rice flour
1 pack ching’s Manchurian masala
Oil for deep fry +2 table spoon
2 tea spoon sesame seed

Method

Heat oil in kadai meanwhile you prepare the dough.Mix ching’s Manchurian masala powder in one cup of boiling water.

Make a paste of it by heating it & let it cool downTake a bowl and add all the three flour in it

Add 2 tsp of oil (preferably hot oil ,sesame seed & Manchurian paste. Make dough with water. It should be a stiff yet smooth and non sticky

Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot.

Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.