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.

Egg less Chocolate cake

Egg less Chocolate cake

Ingredients-

1 cup curd

1 cup milk

1 cup powdered sugar

½ cup oil

2 table spoon milk maid

1 cup cocoa powder

1 ½ cup maida

½ tea spoon baking powder

1 tea spoon soda

1 tea spoon vanilla essence

method-

mix maida,cocoa powder,soda and baking powder & keep aside.

Mix curd and powdered sugar in a bowl. Leave for five to six minutes.

Add maida mixture, milk , milk maid, oil, essence and beat very well.

Pre-heated the oven to 180.c.

Pour prepared mixture into the cake tin and bake in the oven for 10-12 minutes.

Serve them after 20-25 minutes.