MANGO FROOTI

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Raw mango    -  1
Ripe mango   - 2
Sugar     -  1 cup
Water      -  3 cup


METHOD
Wash and chop the raw mango and ripe mangoes.
Boil the raw mango and ripe mango pieces in a pan with two cup of water cook for 20 mins in a medium flame
Mash the pulp of the mango and blend in the blender
Add sugar  and one cup of water and bring to boil once boiled turn off the flame
Once cooled add in the blender and blend it to make a smooth
Take a glass  pour the mango frooti.
Enjoy the refreshing drink.

PANEER LAZIZ

Prep Time : 15 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Paneer cubes - 200 gms
Onion - 1
Tomato - 1
Ginger - 1 inch stick
Garlic pod - 3 - 4
Cinnamon - 1 inch stick
Black cardamom - 1
Green cardamom - 2
Whole black pepper - 2 - 3
Cumin seeds - 1/2 tsp
Cloves - 2 - 3
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Poppy seeds - 1 tbsp
Cashew nuts - 4 - 5
Milk - 1 cup
Salt - to taste
Sugar - 1/4 tsp
Oil - 3 tbsp

METHOD
Heat oil in a pan fry chopped onion,,ginger , garlic,whole garam masala , cashew nuts and poppy seeds once cooled to make a paste
Heat oil in a pan add fried masala  and tomato paste and saute until oil leaves the pan.
Now add coriander powder,red chilly powder and turmeric powder and two tsp water and mix well.
Add one cup of milk and bring to boil,once boiled add the paneer cubes,salt and sugar and cook for five mins and turn off the flame.
Serve hot with  paratha

CLUB PARATHA

Prep Time- 25 mins
Cooking Time- 15 mins
Serve- 1

INGREDIENTS
Wheat flour- 1 cup
Yellow urad dal- 1/2 cup
Rava- 1/2 cup
Besan - 1/2 cup
Turmeric powder - 1/2 tsp
Carom seeds- 1/4 tsp
Cumin seeds - 1/4 tsp
Chilly flex - 1/2 tsp
Asafoetida - 1/4 tsp
Clarified butter- 2 tbsp
Salt- to taste

METHOD
Soak urad dal for an hours,wash and add urad dal in the blender to make a fine paste.
Take a large bowl add wheat flour, rava,besan,turmeric powder,asafoetida,chilly flax, clarified butter, carom seeds, cumin seeds, salt and urad dal paste and mix it well.
Make a dough with little water, keep it aside for 30 mins, divide the dough into balls and roll out paratha out of them
On a heated pan make paratha applying clarified butter on both the sides.
Serve hot with paneer makhani and aam ki chutney

ROSE FLAVOUR RASGULLA

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 10

INGREDIENTS
Milk       -          5 cup
Rose syrup    -   5 tbsp
Sugar             -   1 cup
Water             -   3 cup
Rose water  -  1/4 tsp
Lemon juice      -  2 tbsp

METHOD
Boil the milk in a heavy bottom vessel.
When it boiled add the 2 tbsp rose syrup and lemon juice and cover the milk.
After few mins. milk is fully curdled.
Strain the milk in a muslin cloth.
And hung the paneer in a muslin cloth for half an hour.
Now we get soft paneer.
We mashed the paneer  very well and make a soft and smooth dough.
Divide the dough in 12 equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take pan and add sugar.three cup of water,3 tbsp rose syrup and also add the paneer  balls.
Once boiled simmer the gas for ten mns and cover the lid
Turn off the flame
The rose rasgulla should be floating on the syrup and its size should be double.

Add rose water and serve chilled.