Friday, 15 February 2019

TOMATO CARROT SOUP


Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Tomato - 2 big size
Carrot  -  2
Lemon juice - 1 tbsp
Salt  -  to taste
Sugar  -  1/2 tsp
Black pepper powder  -  1/4 tsp
Butter  -  1 tbsp
Corn flour  -  1 tsp
Fresh cream  -  1 tbsp
Kashmiri red chilly powder  -  1/2 tsp
Water  -  3 cup
Fresh coriander leaves  - for garnishing

METHOD
Boil tomato and carrot and strain it.
Heat butter on a pan add corn flour and saute for one to two mins.
Add tomato and carrot juice
Add sugar.kashmiri red chilly powder and salt and cook till thick.
Add in the serving bowl and pour lemon juice and black pepper powder and mix well.
Garnish with fresh cream,coriander leaves and fresh cream.




Tuesday, 12 February 2019

STRAWBERRY KHEER


Prep Time : 10 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk - 4 cup
Sugar - 1/4 cup
Chopped strawberry  -  1/2 cup
Cardamom powder  - 1/4 tsp
Corn flour - 2 tsp

METHOD
Take a bowl add half cup of cold milk and corn flour and mix it well.
Boil the milk in a high flame.
Once boiled keep it in a low flame and stirring continuously.
Add corn flour milk and sugar and mix well.
Cook in a slow flame.
Add cardamom powder and m ix well.
Turn off the flame.
Wash and chop the strawberry
Once cooled add strawberries pieces and mix well.
Serve chilled







Monday, 11 February 2019

PALM JAGGERY RASMALAI


Prep Time  : 25 mins
Cooking Time : 30 mins
Serve : 4


INGREDIENTS
Milk   - one and half ltr
Sugar  -  1/2 cup
Water  - 2.5 cup
Lemon juice  -  2 tbsp
Cardamom powder  -  1/4 tsp
Palm jaggery  - 1/2 cup
Silver vark  -  1 sheet

METHOD
Boil half ltr milk in the heavy bottom vessel.
When it boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in a fresh water for 2 - 3 mins.
Hung the paneer in a muslin cloth for half an hour.
Now we  get soft paneer.
We mash the paneer very well and make a soft and smooth dough.
Divide the dough in ten  balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take pressure cooker.
Add half cup of sugar and two and half cup of water and also add  paneer balls and steam it.
When cooker release the whistle simmer the gas for ten mins.
Once cooled,open the cooker lid.
The  rasgulla should be floating on the syrup and its size should be double.
Boil one ltr milk in a heavy bottom vessel.
Once boiled keep in a low flame.
Stir in between thickening the milk.
Cook well till it gets thick.
Add  1/2 cup of palm jaggery and mix well.
Drop the paneer balls into the thick milk.
Add cardamom powder and mix well.
Keep in the freeze for two hours.
Garnish with silver vark and
Serve chilled.







Sunday, 10 February 2019

EGGLESS CHOCOLATE CAKE


Prep Time : 20 mins
Cooking Time : 35 mins
Serve : 8


INGREDIENTS
Maida -250 gm
Sugar -250 gm
Thick curd  - 1 cup
Cocoa powder -4 tbsp
Baking  powder - 1 tsp
Vanilla assence -1 tsp
Salt -a little  pinch
Butter -1 cup
Strawberry for garnishing

METHOD
Preheat oven to 180 degree C.
 Grease and flour a 9 inches round baking cake pan
. In the bowl, beat the butter and sugar
. Add the vanilla,thick curd, cocoa powder ,baking powder and salt and mix well
. Add the flour in cut and fold method
. And then pour the batter into dish.
   Bake for 30 to 40 minutes in the preheat oven.
.Now the delicious chocolate cake is ready.
Garnish with strawberry





   

Wednesday, 6 February 2019

MATAR SUNDAL


Prep Time : 2o mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Blanched matar  - 2 cup
Mustard seeds  - 1 tsp
Yellow urad dal  -  1/2 tsp
Hing  -  1/4 tsp
Whole red chilly  -  2
Grated ginger  -  1/2 tsp
Grated coconut  - 1/4 cup
Curry leaves  - 10
Oil  -  1 tbsp
Salt  - to taste

METHOD
Heat oil in a pan,add mustard seeds and urad dal to crackle.
Add hing,green chilly and curry leaves and mix well.
Now add blanched matar and ginger and mix well.
Cook for five mins in low flame.
Add coconut and salt and mix well.
Now turn off the flame







Sunday, 3 February 2019

FRESH GREEN PEAS KABAB


Prep Time : 30 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Boiled n mashed potato   -  1
Boiled n mashed green peas - 1/2 bowl
Rice flour  - 2 tbsp
Finely chopped coriander leaves  - 2 tbsp
Finely chopped green chilly  -  1
Grated ginger  - 1 tsp
Chat masala  -  1 tsp
Amchur powder  - 1/2 tsp
Salt  - to taste
Semolina  -  2 tbsp
Oil  - 2 tbsp

METHOD
Take a bowl add all above listed ingredients except oil and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with semolina
Heat oil in a pan and place the matar kabab and shallow fry in slow flame
Flip it and cook for some more time till the other side is equally brown.
Serve hot.








Friday, 1 February 2019

STRAWBERRY FRUIT CREAM IN BISCUIT TART


Prep Time : 25 mins
Cooking Time : 2 mins
Serve : 2

INGREDIENTS
Digestive biscuits  -  10 - 12
Sugar  -  4 tbsp
Butter  - 2 tbsp
Fresh cream  - 1/2 cup
Sugar powder  - 2 tsp
Cinnamon powder  - 1/4 tsp
Strawberry  - 4
Silver balls   - 1 tbsp

METHOD
Crush the digestive biscuit and grind the biscuit and sugar  to make a powder.
Add cinnamon powder and butter and mix well.
Grease the mould and press the dough in the mould and bake for two mins.
Take a large bowl add cream and sugar powder and mix well.
Add chopped strawberry and silver balls and mix well.
Fill in the biscuit tart and garnish with strawberry.