SMOKED BAINGAN BHARTA

 

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

 INGREDIENTS

Bharta baingan - 1 large
Tomato - 2
Chopped onion - 1
Chopped green chily - 2
Chopped garlic cloves - 3 - 4
Kashmiri red chilly powder - 1 tsp
Salt - to taste
Chopped coriander leaves - 1 tbsp
Oil - 2 tbsp

METHOD

Wash and clean the baingan and tomato

Stalk trimmed and partially slit into quarters and prick the baingan
Grease some oil on the baingan and tomato

Now keep the baingan into the gas flame for eight mins and tomato for 3 mins and now remove the sides. and cook for few mins. 

Cool down for some time,remove the skin of the baingan and tomato and mash it
Heat oil in the pain and add chopped onion and stir continuously until transparent,add garlic cloves and green chilly  and mix well.
Now add mashed baingan and tomato and mix well.

Add kashmiri red chilly and mix well.

Garnish with coriander leaves and serve

 

ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with baingan bharta and green coriander chutney.

CHEENA PAYESH

Prep Time : 10 mins

 Cooking Time : 20 mins

 Serve : 2

 INGREDIENTS

 Milk - 500 ml.

 Chenna  - 200 gms
Sugar - 3 tbsp
 Saffron - few strands
 Cardamom powder - 1/4 tsp

 Cherry - for garnishing

 METHOD

 Boil milk in a heavy bottom vessel

. Once boiled keep it in a low flame.

 Reduce milk in a half quantity

. Add sugar and saffron strands and mix well.
Mash the cheena very well and make small balls.

 Add cheena balls and cardamom powder and mix well

 

 

CUSTARD ICECREAM

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

INGREDIENTS
Milk - 500 ml
Milk powder - 4 tbsp
Fresh cream  -  1 cup
Custard powder - 2 tsp
Sugar - 4 tbsp
Mango chunks - 1/2 c up

METHOD
Heat milk in a heavy bottom vessel,once boiled keep it in a low flame.
Add milk powder and sugar and stir continuously until thick.
Mix custard powder into cold milk and add  into thick milk and mix well.
Turn off the flame,once cooled to add fresh cream and churn into churner and keep into freezer.
After 4 - 5 hours again churn into churner and mix mango chunks and pour the mixture into air tight container and keep in the freezer.
 Enjoy custard icecream.

 

MALPUA

 

Prep Time :30 mins

 Cooking Time :30 mins

 Serves  :6

 INGREDIENTS

 For the batter

 Maida - 1/2 cup 

Suji - 1/4 cup

 Corn flour - 2 tbsp 

Milk- 2 cup 

Ghee for frying

 Raisins- 2 tbsp

 Crushed cashew nut- 2 tbsp

 For the syrup

 Sugar- 400 gms

 Water- 100 ml

 Green cardamom - 1

 Crushed almonds - for garnishing

 METHOD

 Make a smooth batter with the listed ingredients.

 Mix the sugar into the water and make the sugar syrup.

 And add the green cardamom powder in the sugar syrup . 

Heat the ghee in a non stick pan.

 Reduce the flame into medium .

 Pour 1 tbsp of batter into ghee and cook till golden brown.

 Strain and soak the malpuas in the sugar syrup

 Ready to eat garma garam malpua garnish with crushed almonds.

CHAMCHAM

 

Prep Time : 25 mins
 Cooking Time : 20 mins
 Serve : 8

 INGREDIENTS

 Milk - 5 cup

 Lemon juice - 2 tbsp

 Sugar - 2 cup

 Water - 4 cup

 Green cardamom powder - 1/4 tsp

 Saffron - few strands

 METHOD

 For making malai cham cham we need to prepare cheena / cottage cheese.from five cup of milk

. Boil milk in a heavy bottom vessel once boiled turn off the flame and add lemon juice after some time milk is fully curdled

. We strain the paneer in a muslin cloth and keep it for one to two hours now we get soft paneer

 We mashed the cheena / cottage cheese very well and make a soft and smooth dough.

 Divide the dough in 8 equal size balls.

 Roll each ball between your palms.

 Shape each ball to flat patties of medium thickness

. Now we take pan and add sugar and water and bring to boil,once boiled add paneer balls few saffron strands and cardamom powder and cover with lid and cook for ten mins..

 Once cooled,we open the lid,the paneer ball should be floating on the syrup and its size should be double.

 Serve chilled.