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Ingredients: 1. Green Gram Whole (Sprouts) 10 gm 2. Bengal gram whole (Sprouts) 10 gm 3. Carrot 10 gm 4. Tomato 10gm 5. Cucumber 10 gm 6. Cabbage 10 gm 7. Spring onion 10 gm 8. Lettuce 10 gm 9. Capsicum 10 gm 10.Lemon 10 gm 11.Coriander leaves 10 gm 12.Salt to taste 13.Chat masala optional Method: To make sprouts, soak both the grams separately over night. The next morning tie both these grams in a muslin cloth for germination and keep them atleast for a day. Wash the sprouts before using them so that they don’t smell bad. Now for the salad, chop all the vegetables finely and shred cabbage. Finally mix all the given ingredients in a bowl to make a salad and garnish it with coriander leaves and serve.
Naan, roomali roti and Bhature
Maida 250 gm Baking powder 1 tsp Dry Yeast 1 tsp (keep yeast mix for 10 mins) Lukewarm Milk 1 cup Kalunji and khus khus Ghee 1 Tsp Mix yeast in milk and sugar mixture. Mix baking powder and salt in Maida. Sieve. Add ghee and mix. Add yeast mixture and knead a soft dough. If needed add water. Knead for 10 minutes. Keep aside to let it rise (Ferment).
Shahi Cauliflower Bhujia
Cauliflower ½ kg, Peas ½ cup, Paneer 100 gm, Tejpatta, Kasoori Methi 1 tsp, fresh masala 1/ tsp, tamatar 2, white jeera ground 2tsp, coriander powder 1 tsp, ghee 1 tsp, ginger grated 1 tsp, onion 2(if needed), salt to taste, green coriander, red chilli powder, garam masala to taste. Method: Cut cauliflower and rinse. Rub it with salt (1tsp) Deep fry till golden brown. Fry paneer. Boil Peas. Save water for gravy. Grind tomato ginger and green chilli. Fry onion mixture in ghee till brown. Add rest of the tomato paste and fry till it leaves oil. Add little water. Add all masalas. Fry little. Add cauliflower, matar and paneer. Add water if needed. Cook on slow flame till gravy thickens. Garnish with coriander.
Chole Chole/ Garbanzo beans 250 gms
For boiling: Badi elaichi 1-2, Daalchini 1 sm piece, kaali kirch 4-5, aanvwala 2, laung 2, javitri 1 pc, salt to taste, meetha soda chute bhar (optional) For gravy: Tomato 150 gm, ginger, hari mirch, corriander leaves, ghee 1 tsp For chana masala: anardana ground 21/2 tsp, coriander powder 1 tsp, jeera 1 tsp, salt to taste, red chilli powder ½ tsp, garam masala 1/ tsp (fry all these things on dry tawa. Grind it coarsely to make chana masala)
Method Soak beans overnight. Add all the the Masalas for boiling and salt. Pressure cook till tender or for half an hour. Grind tomato, ginger and green chilli. Slic onions thinly/finely. Drain water from beans and place chanas in a plate. Add the chana masala (freshly prepared) to chana. Mix it. Add ghee in kadahi. Fry tomato paste. Add red chilli powder. Add chana. Fry for some time. Garnish with Onions and tomatoes and green chillies.
Roll it like cone. Roll it now. Thereafter. Take a ball of dough. Cook it on both sides till brown and crisp. . Rub with ghee and keep it aside for 10 mins.Akbari Parantha 1 Katori Aata 1 cup Maida 1 tsp salt 1 katori Milk Mix salt and flour together. Roll out in desired manner. Apply ghee. Sieve. Knead with Milk. Flatten the roll. Sprinkle with Maida. knead more with 1 tsp ghee so that it is softer.
GREEN CHILLIES. Add water and mix. . GINGER. Cover for 5 minutes and cook. Add tomato . Fry till ghee leaves the side. Fry the paste. Fresh garam masala Grid tomato. red chilli powder. Serve it with fresh cream. Add paste in hot ghee. salt.Paneer a la king Green Bell pepper: 1 Onion (cut in round shape) : 1 Tomato (cut in round shape) : 1 Curd: ½ cup Tomatoes medium: 4 Green chilli: 2 Ginger Turmeric. capsicum and Paneer. garam masala.
fresh masala ½ tsp.Kashmiri Dum aaloo Chote aaloo: 10 pcs Ghee: 1 tsp Zeera: 1 tsp Tomato: 250 gms Ginger. red chilli powder. Put saunf while serving. Boil potatoes and peel the skin. saunf ground 1 tsp Grind tomato. coriander leaves. Add tomato paste and fry till ghee leaves the pan. green chilli. Add potatoes in the gravy and give one boil. Add cumin and haldi. green chilli and ginger. salt. coriander leaves. Curd: 1 cup Haldi. Fry potatoes till brown. . onion. Put 1 tsp ghee in kadahi.
Add curd and fry. coriander. green chilli. For the Gravy: Tomatoes 4. red chilli ½ tsp. grind kaju in milk. Fry masala. Make small balls. Ginger. curd ½ cup. mil 1 cup. Form the balls. Peel. coriander 1/ tsp. Add 1 cup water. jeera ½ tsp. green chilli. green chilli. Add ghee in kadai and fry. jami hui malai. small elaichi 1. . Flatten it. haldi ¼ tsp. Put some malai and kismis in the center. kismis. Add koftas. fresh masala ½ tsp. Cook till gravy thickens. cashew 2 tbsp. salt and red chilli. Grind tomato. When ghee leave pan add milk and mix. malai 2 tsp. Add cornflour. Add it to masala. ginger. ghee 1 tsp.Malai Kofta: Paneer 250 gm Aaloo 250 gm Cornflour 3 tbs Salt ½ tsp Red chilli powder ½ tsp Garam masala ½ tsp Coriander leaves. Let it cool. coriander leaves. maida Boil potatoes. green chilli. Deep fry it after diping it in the batter of cornflour and water. Mash. Mash paneer and aaloo. Garnish with malai and coriander leaves. then add hot gravy before serving. salt ¾ tsp.
Add ginger paste and water. Add the gravy. Gravy is ready For the stuffing: Carrot: 1. Chop and Boil all vegetables. Cook till water is ¾ cup. ginger finely sliced 1 tsp. Add 21/2 cup water. Fry. Serve hot.Stuffed veg tomato curry Small sized tomatoes (hard): 12 Ginger paste tsp Red chilli powder: 1 tsp Ghee: 1 tsp White jeera powder: 2 tsp Corriander powder: 1 tsp Salt to taste Green coriander Curd: ¼ cup Fresh masala: ½ tsp Tomatoes: 4 for paste Add ghee in kadahi. Fry. salt. white jeera 1tsp. Mix them together ightly. Pan Fry tomatoes till little soft. coriander powder ½ tsp. Add tomatoes paste. 2 green chillies chopped. . Mix masalas. French beans: 125 gms. Fry till water evaporates. Fill the tomatoes. Add all the masalas. peas: ½ cup. potatoes: 2 (boiled).
Or add paneer pieces as it is. green chillies. red chilli powder. Paneer 250 gms. kismis. coriander.Paneer Pasanda Salt. green coriander. green chilli. Note: If you d not want to deep fry. Add it to already prepared gravy. Maida 1tbsp (for batter) Coarsely grind all the dry fruits. Make gravy as usual. ginger paste. ginger. Cover it with one small piece of paneer as a cap. tomatoes 4. coriander powder. fresh masala. Dip it in thick maida batter. Fill the dry fruits mixture. pan fry it. Make a hole in the center. badam. cashew. Deep fry it. Cut ¾” to 1” thick paneer pieces. curds ½ cup. .
milk 21/2 cups. salt. white pepper powder ½ tsp. Add tejpatta. green chillies. ginger in ghee and fry till ghee leaves the sides of the pan. tomatoes 250 gms. Add all the rest of the masalas. Add paneer and cook for 5 minutes. tej patta 1. Give baghara before serving. ghee 1tbsp. Add little water. tomato. turmeric ½ tsp. elaichi 3. laung 3. Grind laung and elaichi.. ginger paste. Cook till gravy becomes 1 cup. elaichi. haldi. Add milk.Paneer Korma Paneer 250 gms. ground ginger 1 tsp. coriander leaves. laung. .
Cool the mixture. Deep fry it after dipping it in thick maida batter. Fresh masala ½ tsp. . Add salt and 1/2 katori water in pressure cooker. In a serving dish place koftas cut in half. gnger. Flatten it. Add all dry masalas. Garnish with cream and serve. Fry in Ghee for few minutes. sliced ginger. tomatoes 5-6. ghee 2 tbsp. Tomato ketchup (optional) and green coriander. Apply ghee on your palm. Make few small rounds. Cook on slow flame till gravy thickens. Add 1 cup water. Heat a pan. Add ginger. 2 green chillies. garam masala 1 tsp.Nargisi Kofta Curd 1 Cup. yellow color 1 pinch Peel lotus root. Add color. salt 1 tsp. tomato sauce ½ tsp. coriander powder 2 tsp. Add grated lotus root. Mash paneer with your hatheli. PUT PANEER BALLS IN THE CENTER. For the koftas: ½ kg lotus root (bhen. Mix well. Add maida and cook for 1 minute. Spread gravy on the top. Mix well. Add ghee. red chilli powder 1 tsp. Grind tomatoes. ginger and green chillies. salt ½ tsp. Fry till ghee leaves the sides of the pan. coriander 2 tsp. Add 1 cup curds. turmeric ¼ tsp. Place some lotus root mixture. kamal kakdi). Add lotus root mixture. maida 4 tsp. Make a kofta ball. Cook till one whistle. For koftas filling: Paneer 250 gms. Grate it.
gobi 5-6 florets. 1 tbsp Red pomogranet . paneer 100 gms. Add milk. green chillies. 1 tsp salt. Add 1 cup water. ½ cup curd. Add 1 tbsp ghee. Slice grapes in half. tamatar 2 For gravy: Ginger 3-4 tomatoes. Grind tomatoes. Fry ¾ boiled vegetables. ½ tsp garam masala. Boil all the vegetables till they are ¾ done. matar ½ cup. Cook for 2 to 3 mins. Heat oil in pan. 1 tsp coriander powder. ginger. 1 tsp red chilli powder. Add all the vegetables. Chop tomatoes in small pieces. Add tomato paste. 2 tsp khus khus. 1 slice pineapple. French beans 6-7. Keep them aside. Masalas. Chop pineapple in small pieces. 1 cup milk.Navratan Korma Shimla Mirch 1. . 1 tbsp tomat sauce. 8-10 kismis. green chillies to fine paste. Fry paneer in small pieces . 1 tbsp cream or malai. Garnish with the fruits while serving. Add some more ghee in pan. 50 gms grapes. gajar 1 cup. curd and fry till the paste leaves the ghee on sides. aaloo 1. ½ tsp fresh masala. ½ tsp green coriander.
Add conflour slowly. Boil till thickens. Add sugar. Cool and refrigerate till it’s half set. . Boil till it thickens. Set it in fridge. Boil. Mix the cream and vanilla in half set icecream and beat it.Ice Cream Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 100 gms Vanilla essence 1-2 drops Boil milk for 10 minutes.
Pineapple jelly: .Pineapple barbarian Ice Cream Pineapple Icecream Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 100 gms Pineapple essence 1-2 drops Lemon or green color 1-2 drops Boil milk for 10 minutes. Add pineapple syrup Place the jelly mixture bowl on ice and mix. Add jelly in little cold water and mix well. Add conflour slowly. Set it in fridge. Mix the cream and vanilla in half set icecream and beat it. Boil till thickens. Boil. Add sugar. Boil till it thickens. Add this cold mixture in hot water. Cool and refrigerate till it’s half set. When it thickens add cream and mix well. Add color and pineapple chuncks in it. Pineapple barbarian: Pineapple Jelly ½ pack Water ½ cup Pineapple syrup 1/8 cup Pineapple slice 1 Cream 50 gms Boil ½ cup water.
Pineapple Jelly ½ pack Boiled water ½ to ¼ cup Add jelly in boiled water. To decorate: First add Jelly. then ice cream and then barbarian and serve. . Mix well and freeze.
When milk is cold beat it and keep it to set till it’s half set. You can add this in the ice cream. . Take it out immediately in a dish and tilt the dish slightly. becomes hard and then melt again acquiring brown color.Butterscotch Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 40 gms Brown Sugar 40 gms White butter 40 gms Vanilla essence 2-3 drops Butter scotch sweets Chopped cashews 1 tsp Boil milk for 5 minutes Add white butter and brown sugar. Mix cashews and allow it to set in refrigerator. When sugar dissolves. Beat it. For butter scotch sweets: Sugar 2 serving spoon Water 1 tbsp Mix both and cook on slow flame. add it in ice cold water drop by drop. Add cornflour and cook till milk thickens. When it’s half set. Cook till it melts. add vanilla essence and cream.
Mix it till it thickens. Cool.Triple Sundae Vanilla Ice cream For Strawberry jelly: ½ pack strawberry jelly. For Pineapple Sauce: Pineapple Syrup ½ cup Sugar ½ tsp Cornflour ½ tsp Yellow color 1 drop Pineapple essence 1 drop Method: Add everything (EXCEPT essence and color) together and boil till everything thickens. For Strawberry sauce: Sugar ½ tsp Cornflour ½ tsp Red color 1 drop Strawberry essence 1 drop Red candy (optional) Method: Add everything (EXCEPT essence and color) together and boil till everything thickens. Cool. Add essence and color. Add in freeze till it sets. Mix jelly mixture in hot water. Add essence and color. Add some sugar. Mix jelly in cold water. For Chocolate sauce: Water ½ cup Milk 2 tsp Cream 2 tsp . ¼ cup boiled water Method: Boil water.
Add cream. . Cool. it’s ready.Coco powder ½ tsp Sugar ½ tbsp Cornflour 2 tsp or 1 ½ tbsp Method: Add everything (EXCEPT cream) together and boil till everything thickens. Spoon test: Put sauce in spoon WHILE COOKING. icecream and sauces in long glass. Usse ulta karke drop karo. Top it with cherry Place wafer on the side. It the last drops remain on spoon. To serve add jelly.
Set it till ¼ done. Divide in 2 parts. When milk is cold beat it and keep it to set till it’s half set.Two in One Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 100 gms Vanilla essence 1-2 drops Red color 1. Add sugar. . In the icetray layer vanilla icecream first. When it’s half set.10 minutes.2 drops Boil milk for 5. Boil for 10 minutes. Add add vanilla essence and half of cream in one part. Add strawberry layer on top and set it again. Add cornflour and cook till milk thickens. Add red color or strawberry essence in the 2nd part.
.2 drops cake 1/8th inch thick broken cashews 1 tbsp Boil milk for 5. Add cornflour and cook till milk thickens. Boil for 10 minutes. Beat each of them separately.Cassata Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 125 gms Vanilla essence 1-2 drops Red color + strawberry essence 1. First add cake slice layer and top it up with vanill layer. Add add vanilla essence and half of cream in one part. When it is ½ set add cashew pieces on top. when 2nd layer is half set add 3rd layer and at the eend add 4th layer. When it is ¼ set or ½ set place 2nd layer. Add sugar.10 minutes. When it’s half set. red color or strawberry essence in the 2nd part.2 drops green color + Pineapple essence 1.2 drops orange color + orange essence 1. When milk is cold beat it and keep it to set till it’s half set. In the icetray layer vanilla icecream first. Add strawberry layer on top and set it again. orange color and orange essence in 4th part. Divide in 4 parts. cream. Set it till ¼ done. Add cream. pineapple essence and green color in 3rd part and cream.
. When milk is cold beat it and keep it to set till it’s half set.10 minutes. Place it in icetray and set. add vanilla essence and cream in one part Add jujubs. Boil for 10 minutes. When it’s half set. Add sugar. Add cornflour and cook till milk thickens.Tooti fruit Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 125 gms orange color + orange essence 1.2 drops Fruit candy pieces (jujubs) Boil milk for 5.
coco powder and beat it. Add ghee and cook it properly till the mixture thickens. Set it in cubes/ bars. milk. .Chocolate Milk ½ cup Pisi Sugar 2 tsp Coco powder 2 tbsp Ghee 1 tsp Add sugar.
almonds and walnuts. Add ½ tsp coco powder. Boil till it thickens. Boil till thickens. Kesar essence 1-2 drops Kesar strabds 3-4 Pista essence 1-2 drops Pista finely chopped. Add sugar.Nutty Butty icecream Make vanilla ice cream first. . Boil. Beat it well. Garnish the top with pista. Cool and refrigerate till it’s half set. Set it in refrigerator. Set and refrigerate. Cream 100 gms Add everything in half set vanilla icecream. Mix the cream and vanilla in half set icecream and beat it. Add roasted and coarsely chopped cashews. Add conflour and coco powder mix slowly. Kesar Pista Vanilla icecream Half set. Choconut ice cream Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 200 gms Vanilla essence 3-4 drops Coco powder 2 tbsp Boil milk for 10 minutes.
When the icecream is half set. Set it in fridge. Boil milk for 10 minutes. Layer 1st part in ice try and set it. When sugar coats the almonds stop the cooking process. Mix the cream and vanilla in half set icecream and beat it. Top with praline powder when half set. Add sugar. Parline powder Almonds 7-8. water 1 tsp Add all 3 together and cook. Cool and refrigerate in another till it’s half set. Mango tute Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 120 gms Vanilla essence 1-2 drops 1 big Mango puree or frooti 1 pack Beat mango puree or frooti with some sugar. add the 2nd part of mango puree layer.Layer it in ice tray. sugar 2 tbsp. Cool. Sprinkle drinking chocolate on top. Set it in tray which has mango puree layer. . Add conflour slowly. Divide it in 2 parts. Grind to a powder. Set it complete. Boil. Boil till it thickens. Boil till thickens.
Drinking Chocolate/ coco powder 100 gms Milk ½ cup Sugar 1tbsp Mix all the ingredients and cook till mixture thickens. Add cornflour slowly. Add sugar. Cool and mix the coffee and vanilla. Boil. Boil till it thickens. . Refrigerate till it’s half set. Spread it on the icecream. Boil till thickens. Mix the cream in half set icecream and beat it.Chocolate coated coffee icecream Milk 1 kg Cornflour 2 tbsp Sugar ¾ cup Cream 200 gms Coffee 1 tsp Vanilla essence 1-2 drops Boil milk for 10 minutes. Set it in fridge.
grapes. Put 3 different scoops icecream.Banana split Banana. Split banana lengthwise. orange. You can also put fruits in icecream. . icecream vanilla. top with fruits. Place it in center. pineapple. tooti fruiti. cherry.
Wrap it in ploythene and freeze it for 15 minutes. Flatten them. Beat till it doubles in volume. Place them in a greased baking tray. Sprinkle coconut powder on it. Make 20-25 balls. Add cinnamon powder and sieved maida.Coconut Thins Maida 100 gms Ghee 100 gms Pisi chini 100 gms Dalchini powder 1 tsp Coconut powder 75 gms Mix Ghee and sugar. . Add coconut powder. Bake on 180 degree C for 20-25 miutes.
Bake for 20-25 minutes on 220 degree C. Roll cornflakes on it. Mix well and make balls. Put cherry. Flatten it and put jam in between. If you want to add egg. Add maida in it. add egg in ghee and sugar mixture and beat. . Dip in cold water and dry with hands.Melting Moments Maida 150 gms Ghee 100 gms Pisi chini 100 gms 1 part egg yolk (optional) Vanilla essence 1-2 drops Cornflakes 25 gms Cherry 10 Mix fruit jam little Beat ghee and chini.
Place in a baking tray and bake for 220 degree for 10 minutes. Mix small balls. Sieve meetha soda and Maida together. Add maida in beaten ghee mixture. Cut each ball from the center and make a cross.Naan Khatai Maida 250 gms Ghee 125 gms Boora 125 gms Meetha soda ½ tsp Elaichi powder: ¼ tsp Fresh curds 1 tsp or sour curd ½ tsp Beat ghee and boora. . Mix elaichi powder and curds. Thereafter bake at 190 degree for 5 minutes.
Spread mixture in baking tray but pouring from spoon. . Apply ghee on baking tray.Coconut Macaroons Maida 100 gms Coconut powder 50 gms Ghee 50 gms Sooji 25 gms Pisi chini 85 gms Elaichi powder ½ tsp Meetha soda ¼ tsp Milk ½ cup Beat ghee and chini. Add sooji. and elaichi powder. Bake it in preheated oven at 225 degree c for 20-25 minutes. coconut powder. Beat it. Add milk and soda.
White Sauce Milk ½ cup. Bake for 5 minutes. Mix butter and mustard powder. . Spread it on flattened bread. cornflour ½ tbsp. salt and white sauce. Mix cheese.Cheese Triangular Bread 6 pcs Butter 2 tbsp Mustard powder ¼ tsp White sauce 1 cup Cheese 4 tbsp Salt to taste White pepper ¼ tsp Cut the brown portion of bread. And fill the white sauce mixture in the bread. Bake on 220 degree for 1-2 minutes. Black pepper ¼ tsp. Mix everything and cook on slow flame till it thickens. butter ½ tbsp. Form it like triangle and put toothpick SO THAT IT IS HLLOW FROM INSIDE. Take out bread from the oven. salt ¼ tsp. Roll/ flatten with rolling pin. white pepper.
milk and green cilli. Beat it. Best it well. . cheese/paneer. Add besan.Hot Cheese Square Butter 1 tbsp Toasted bread piece 6 Paneer or cheese 3 tbsp Batter 3 tbsp Vinegar or lime 1 tsp Baking powder ¼ tsp Mustard powder ½ tsp Besan 1-2 tbsp Green chilli 1-2 Milk 2 tsp Mix butter. Add mustard powder. Add vinegar. Bake it. Spread this mix on bread. salt and baking powder in this mix.
Add ghee in maida mix. Cover it with the pie dough and press the sides of the pie dish. Knead with water. Roll out big chapatti 2” bigger than the pie dish.Harvest moon pie Maida 150 gms Ghee 60 gms Salt ¼ tsp Cold water 2-3 tbsp (for kneading) Milk 1 tbsp Vegtables filling Chukundar little Carrot 1 Aaloo 1 Tomato 250 gms Green chilli Mint leaves few Salt ½ tsp Red chilli powder ½ tsp Garam masala ¼ tsp Turmeric ¼ tsp Chop vegetable finely. Add mint and tomato and cook for few more minutes. Sieve maida with salt. It is even better if you bake it for 1 hour on 190 degree C. . Bake in preheated oven at 220 degree C for 20-25 minutes. Add all masalas. Apply egg white or milk on the top. Apply butter/ghee in pie dish. Cook/ fry all vegetable in ghee till soft. Turn it upside down on serving. Put all vegetable in the pan.
. Cut in shapes as desired. Add milk little by little. Now beat ghee till it’s soft. Knead it properly. salt and jeera. Bake in preheated oven for 20-25 minutes at 180 degree C. Add maida. Wrap in cling wrap and keep in fridge for 15 minutes. Beat it. Roll dough 1/8” thick. Add baking powder.Salted Biscuits Maida 100 gms Ghee 50 gms Jeera ½ tsp Baking powder ¼ tsp Milk ¼ cup Salt ¼ tsp Refrigerate the ghee so that it’s hard.
Fold this mixture slowly ad slowly in the ghee mix till everything is mixed.Cake Milkmade 1 cup Maida 150 gms White butter/ghee 100 gms Baking powder 1 tsp Meetha soda ¼ tsp Vanilla essence 1 tsp Sugar ¼ cup Milk ½ cup Beat ghee/white butter and sugar. Maida chidken. . Apply ghee in a baking dish. Bake for 35 min in preheated oven at 220 degree C. Add ½ cup warm milk and 1 tbsp water in milkmaid. Seive maida. meetha soda and baking powder. Beat for 2-3 minutes with hand mixer. Pour cake mix in the baking tray. Add beated butter/ghee and sugar mix in it.
Beat butter and chini till soft and white. And beat till light. Bake in preheated oven for 35 – 45 minutes at 220 degree.Egg Cake Eggs 4 Maida 120 gms Chini 100 gms Butter 100 gms Baking powder 1tsp. Add eggs one by one. Fold maida and baking powder mix gently. .
Baked Vegetables Potatoes 6 big Khoya 100 gms Boiled peas 50 gms Coconut powder ½ tsp Green chillies 1 Salt ½ tsp Garam Masala ¼ tsp Red chilli powder (optional and to taste) boil potatoes in salted water. sweet corn and all masalas. Add 1 tomato. Add all the mixture with scooped potatoes and fill it in potatoes. Fill the mix in tomato shells. Bake at 220 degree C for 15. Peel and poke it with fork. cornflour and paneer/cheese. Fry. Cut potatoes from center. .20 minutes. Top it up with the mixture of milk. Tomatoes 6 hard and big Sweet corn 3 tbsp Green chilli 1 Milk 1 tbsp Cornflour ½ tsp Paneer/cheese 1tbsp Cabbage little Fry cabbage(sauté). Scoop the liquid part from tomatoes. Scoop out the potatoes from center.
And mix. Fill the mix. Slice shimla kirch in half. Add 2 tbsp boiled rice. .Bake in preheated oven at 220 degrees C for 10 minutes. Shimla MirchMake subzi of boiled potatoes. Top with cheese and tomato sauce/ puree and bake for ½ hour in 220 degree. Empty it.
Bisucits Ghee/ white butter 100 gms Pisi chini 100 gms Wheat flour or maida 150 gms Milk 2 tbsp Custard powder 1 tsp Baking powder ¼ tsp Vanilla wafers will have 1-2 drops vanilla essence. Checker Biscuit Take combination of vanilla and chocolate or coconut and chocolate. Chocolate biscuit : add 2 tbsp coco powder Coconut biscuit: add 40 gms coconut powder Pinwheel cookies: rool chocolate wafers roti and vanilla wafers roti. Roll the dough lengthwise. Add 2 tbsp milk gradually. Roll ¼ inch thick. Roll in sq shape. . Cut and bake. Beat it nicely and keep it in fridge for 15-20 minutes. Place in a baking try (ghee lagi hui) for 15-20 minutes at 180 degree C. Take 2 of vanilla and 2 of chocolate. Beat ghee and sugar till white. Apply milk on one roti and place second roti on top of it. Fold maida gradually. Cut the biscuits in round. Place rolls alternately side by side. Refrigerate for 3 hours. Roll it and keep in fridge for 3 hours. Cut in any shape desired. Bake for 15-20 minutes at 180 degrees.
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