Stuffed mushrooms with white gravy

Stuffed mushrooms with white gravy

Ingredients-                                                       

8-9 large mushroom (temmed and blanched)
½ Cup oil
1 onion chopped

3 clave garlic chopped

1 green chilli chopped
1 tsp garam masala
1 cup grated paneer

1 tea spoon red chilli  powder

salt to taste
½ cup peas

1 table spoon coriander

1tea spoon lemon juice

(For the gravy)

2table spoon sesame seed

7-8 cashew nuts

2 table spoon magaj seeds

2  onion chopped

2tea spoon ginger garlic paste

1table spoon  garam masala

 Salt to taste

 1table spoon red chilli powder

1 table spoon sugar

½ cup fresh cream

1 cup milk

Method

 (For the stuffing)

Place the cleaned mushrooms in boiling water for 10 seconds and then refresh them by placing them in cold water. Drain the water

Heat the oil in a broad pan, add the onions and garlic and sauté on a medium flame till they turn translucent.

Add the green chillies , paneer(grated)& peas(boiled and mashed) mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

Add the garam masala, coriander and salt, mix well and cook on a slow flame for another 2 minutes, stirring once in between.

Add the lemon juice, mix well

Divided the stuffing into 10 equal portions

Stuff each mushroom with a portion of the stuffing.

Coat the mushrooms with corn flour

Deep fry stuffed mushrooms and keep it aside

(For gravy)

Heat 1 teaspoon oil in pan and add sesame seeds,cashew nuts,magaj seeds,onion

Cook them for 1 min.add ½ cup of water to it n cover it with lid

Let it boil for 2 min

Let it cool n make paste of it. keep it aside

Take another pan, heat 2 tablespoon oil in it

Add sesame seed , ginger garlic paste and sauté it

Now add cashew paste, garam masala, salt ,red chilli powder,sugar

Cook it till it leaves oil from corners

Add  fresh cream and milk

Boil it for 2-3 min

Serve it in a bowl  stuffed mushrooms with white gravy.

Beetroot juice

Beetroot juice

Beetroot  juice is associated with many health benefits. Beetroot   juice not only provides good health but also provides the essential nutrients needed by the body for its daily needs.

 

Ingredients-

250 g beetroot

2 inch ginger  

1 lemon juice

Salt to taste

Method-

 Wash beetroot to remove dirt and peel them. slice the  beetroot to fit your juicer. Peel the ginger, and slice to fit your  juicer. Add lemon juice and salt, Enjoy the juice………..

Shahi Mashroom Paneer

Shahi Mashroom Paneer

Ingredients

150 gm paneer (cut in to 1 inchs cubes)

150gm mushroom(boil and cut in to pieces)

2 onions 

2 table spoon oil 

1tea spoon jeera 

3 tamatoes 

100gm fresh cream 

1tea spoon kasuri methi 

25gm ginger 

1/2teaspoon turmeric 

red chilli powder(to taste)

1table spoon coriander 

salt (according to taste)

3 table spoon shahi paneer masala 

50gm cashew nut 

method

Clean,wash& halve mushrooms.Cut paneer into half inch sized cubes.
Grind cashew nut into fine paste using ½ cup of water .
Grind Onions,tamato and ginger into fine paste.
Heat oil in a pan add jeera,turmeric,red chilli& onion-ginger paste and mix it .
Fry it till it becomes brown.
Add shahi paneer masala,cashew paste &cream

Add mushroom & paneer mix it well and cook for 2 to three minutes.
add kasuri methi,salt,1½ cup of water
Let it boil for 2 minutes.
Garnish it with cream& corriander.
Serve it.

Sabudana khichdi

Sabudana  khichdi

Ingredients-

1 cup sabudana

1 potato boil

2 table spoon peanut

2 green chilli chopped

1 tea spoon red chilli powder

Salt to taste

2tea spoon lemon juice

2 table spoon coriender leaves chopped

4  table spoon ghee

1 tea spoon cumin seed

Method-

Soak sabudana in water for overnight. 

Roast the peanuts in a microwave till they become crisp. keep aside to cool. you can remove the peanut skins if you want.

Heat ghee and crackle the cumin. When they are browned add the green chilies and fry for half a minute on medium flame.

Add the chopped boiled potatoes and saute for a minute.

Add the sabudana and saute till the pearls become translucent on a slow flame stirring continuously.

Mix peanuts ,salt ,red chilli powder and lemon juice and stirring continuously.

Garnish the sabudana  khichdi  with some coriander leaves.

Sever the hot………..

Shahi Tukda

                                                                                                                                               

Shahi Tukda –

  

Ingredients-

  

 6 large Bread slices (cut each slice into triangles)

   1 cup water

   ½ cup  Sugar

   ½ liter Milk

  6-7 strands saffron (soaked in 2 table spoon of milk )

  2 table spoon chopped nuts ( pistachios, cashew and almond)

  ½ cup ghee

Method-

Take milk in a thick bottomed stainless steel bring to a boil. Reduce flame and allow it to reduce to ¼  its original quantity. Add 1 table spoon sugar mix and keep it aside.

In another bowl, place sugar and water. On low to medium flame, let the sugar dissolve completely add  saffron .  allow to cook for 2 minutes. Turn off heat. Keep aside.

Take 2-3 tsps of ghee in the pan and place 2 triangles toast the bread to a golden shade on both Dip each toasted triangle in the sugar syrup to coat both the sides and remove onto a serving dish.

At the time of serving, pour the chilled thickened milk over the bread slices, garnish with nuts and serve.

EGGLESS DATES CAKE

EGGLESS DATES CAKE

Ingredients-

15-16 dates without seeds
1/2 cup sugar
3/4 cup milk
1 cup wheat flour
1/2 cup oil
1tea spoon soda1 tea spoon lemon juice
1 service spoon cocoa powder
1 service spoon chopped almond, cashew and pista

method-

Mix Dates, sugar and milk in mixture grinder. Put all your mixture into bowl. Now, mix wheat flour, refined oil, chocolate powder and soda. Brush with oil in the mold and set on 180bdegree for pre heat. Mix both the mixture. Add lemon juice in mixture and blend properly. Put chopped cashew and almond for garnish. Bake them for 10-15 minutes on 180 degree.

Serve after 10 minutes.

Lauki ka halwa

  

Lauki ka halwa

Ingredients:

4 cups grated lauki
2 cup milk
2 cup sugar
½ cup desi ghee
1tbsp kishmish  and chiraunji

1 /2 tea spoon green cardmom powder

1 tbsp chopped pista and badam

METHOD:

   Heat 1 tbsp ghee in a kadai, add lauki to the same kadai. 

   Saute on medium flame for 2 minutes. 

   Add the hot milk and keep stirring till it reduces and become thick. 

   Add the sugar, mix well and cook ,till it reduces. 

   Add 2 tbsp ghee , kishmish ,chiraunji and green cardmom powder  and mix  well.

·         When the halwa is cooked and becomes thick, add  chopped pista and   badam and mix  well.

·           Serve hot.

Papaya shake

Papaya shake

Ingredients-

2 cup milk

2 table spoon sugar

1 cup papaya pieces

1 table spoon honey

5-6 ice cubes

Method-

 

Peel the papaya and cut them into 1" pieces .

Blend the papaya pieces add sugar.

Blend the fruit until it has a smooth texture.

Add the milk turn the blender on and gradually add ice cubes and honey

Pour the finished papaya shake into a serving glass by adding some ice cubes.

Carrot juice

   Carrot Juice

Carrot juice and health go hand in hand Carrot juice is associated with many health benefits.. Carrot juice not only provides good health but also provides the essential nutrients needed by the body for its daily needs.

Ingredients-

     

       250 g carrots 

       2 inch ginger  

1 lemon juice

 Salt to taste

 Method-

         Wash carrots using water to remove any dirt.

          slice the carrots to fit your juicer.

          Peel the ginger, and slice to fit your juicer.

          take out lemon juic   Add salt to taste.

          sarve  juice and enjoy.........