Prep Time- 15 mins
Total Time- 15 mins
Serve- 2
INGREDIENTS
Hung curd- 1 cup
Condensed milk- 1/2 cup
Coffee powder- 2 tsp
Cocoa powder- 2 tsp
METHOD
Keep the curd in a muslin cloth for 4-5 hours in freeze. Now we get hung curd.
Whisk the hung curd. Now mix the coffee powder in lukewarm water and add it in the hung curd and mix it well.
Now add condensed milk and cocoa powder in the hung curd and mix it again.
Chocolate Shrikhand is ready to eat. Serve chilled.
Prep Time : 10 mins
Cooking Time : 30 mins
Serve : 2
INGREDIENTS
Paneer cubes - 200 gms
Cloves - 2 - 3
Whole black pepper - 2 - 3
Cumin seeds - 1 tsp
Cinnamon - 1 inch stick
Green cardamom - 1
Black cardamom - 1
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Tomato puree - 1/2 cup
Chopped onion - 1
Salt - to taste
Coriander leaves - 1 tbsp
Oil - 3 tbsp
METHOD
Dry roast the whole garam masala,once cooled to make a powder.
Heat oil in a pan add chopped onion and saute until transparent
Then add ginger garlic paste and saute for 1 - 2 mins,add tomato paste and cook for 4 - 5 mins.
Now add coriander powder,red chilly powder,turmeric powder and kashmiri mirch powder and mix well.
Add whole garam masala powder and mix well.
Add one cup of water and salt and bring to boil.
Once boiled add paneer cubes and salt and cook for five mins.
Garnish with coriander leaves and serve kadai paneer with laccha paratha
Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 2
INGREDIENTS
Chopped pumpkin / kaddu - 1 cup
Chopped green chilly - 1/4 tsp
Panch phoren(cumin seeds
feenel seeds,rai,methi seeds,
asafoetida) - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Dried mango powder /amchur - 1/2 tsp
Salt - to taste
Sugar - 4 tbsp
Oil - 2 tbsp
METHOD
Heat oil in a pan.
Add panch foren to crackle.
Add pumpkin /kaddu, and green chilly.
Add turmeric powder,red chilly powder,coriander powder,,salt and amchur powder and also add two tbsp of water and mix well.
Cover it and cook in a low flame for five mins.
Add sugar and mix well.
Prep Time : 10 mins
Cooking Time : 25
Serve : 4
INGREDIENTS
Bhindi - 500 gms
Red chilli powder - 1 tsp
Turmeric powder -\1/2 tsp
Yellow mustard seeds - 1 tbsp
Cumin seeds / jeera seeds - 1 tsp
Garlic cloves - 5 - 6
Fenugreek seeds / methi - a pinch
Oil - 2 tbsp
Salt - to taste
Finely chopped tomato - 1
Carom seeds / ajwain - a pinch
METHOD
Grind the mustard seeds,cumin seeds /jeera,garlic cloves to make a fine paste.
Heat oil in a wok,add carom seeds and fenugreek seeds to crackle.
Wash and cut the bhindi into pieces
Add turmeric powder,red chilly powder and mix well.
Add mustard seeds paste and mix well.
Add chopped tomato ,bhindi and mix it well,add1/2 cup of water and cover it til oil starts separating and bhindi is cooked.
Add salt and mix well.
Cook on low flame.
Serve with chapti or rice.
Prep Time : 15 mins
Cooking Time :30 mins
Serve : 4
Milk - 5 cup
Rice - 50 gms
Sugar - 4 tbsp
Green cardamom - 1/4 tsp
Roughly chopped pistachio - 2 tsp
Crushed almonds - 1 tbsp
Crushed cashew nuts - 1 tbsp
Raisons - 1 tsp
Rose water - 1 tsp
