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.

Sawa rice kheer

Sawa rice kheer

 Rice kheer is an Indian and  classic version of  pudding cooked with milk and sugar, flavored with nuts.

  Ingredients-

1 cup sawa rice
1 litre milk
1/3 cup condensed milk
1 tea spoon cardamom powder
100 gm sugar
1 tea spoon ghee
½ cup dry fruits (chopped cashew, badam,pista)
½ cup chopped makhana

Method-

Take Milk and condensed milk in a broad non-stick pan and simmer it on a flame, stirring continuously, for about 8-10 minutes.
Heat one tea spoon ghee in a kadai add washed rice , fry for few seconds and mix milk stirring continuously.
Add dry fruits and sugar, cardamom powder and mix well till the sugar melts.stir it till it becomes thick
Garnish it with dry fruites and Serve hot.

Creamy srikhand with chocolate

Creamy srikhand with chocolate-

Creamy srikhand with chocolate -Srikhand is very rich ,delicious and simple desserts

Ingredients-

2 cup hung yougrd
2 table spoon fresh cream
1½ table spoon sugar(griended)
½ tea spoon green cardmom powder
4 chocolate cookies (griended)
2 table spoon chocolate serum
2 table spoon chopped chocolate

Method-

Blend curd, suger and creamMix ¼ tea spoon cardammom powderSet 1st layer with cookies powderPut chocolate serum on the side of glassPut pieces of chocolate on side of glassSet centre of glass with srikhandAgain put pieces of chocolate on the side of glass above srikhand.And in centre sprinkle cardammom powder on srikhand.Serve chilled

Spinach paneer kofta

Spinach paneer kofta-                               

spinach paneer kofta is truly a delight. this recipe is rich and creamy curry and Yummy spinach paneer Koftas!

Ingredients-

1 boiled potato50 gm paneer
1 bunch of boiled spinach(250 grm)
1 slice bread
1 cup fresh cream (malai)
1 onion
2 inches ginger
4 table spoon grated coconut
3 table spoon corn flour
15-20 cashew
1 table spoon kasoori methi
1 table spoon sesame seeds
1 tea spoon black pepper powder
1 tea spoon sugar
1 cup milk
1 tea spoon red chilly powder
¼ tea spoon turmeric powder
salt to taste
oil to deep fry

method-

for kofta
take a bowl and mash boiled spinach , bread & patato
keep it aside take another bowl and grate paneer in it
add salt , turmeric powder , red chilly powder
make balls out of both mixture outer from spinich
inner filling from paneer mixture
roll balls in cornflour powder
deep fry them till golden brown

For gravy

Divide onion into four parts and boil them in one cup of water.Drain out the water.
Prepare fine paste of cashew and coconut. Prepare another paste of boiled onion an ginger.
Heat oil in kadhai, add sesame, onion paste and fry them, till it leaves oil.
Add coconut and cashew paste and also add fresh cream(malai).
Add sugar, black paper powder, kasoori methi and salt to taste.
Fry it on low heat for 8-10 minutes, till it leaves oil.
Add one cup of milk, and after 2-3 minutes remove the kadhai.
Sprinkle with cardamom powder.
Now cut Koftas into two parts and add them in gravy.
And serve them hot.