Saturday, 9 December 2017

Carrot Halwa / Gajar Halwa





Ingredients:-

Winter Carrot Grated - 3 Cups
Milk - 2 Cups
Sugar - 3/4 Cup
Milk Made - 2 Tbsp
Cardamom Powder - 1/2 Tsp
Ghee - 2 Tbsp
Cashew nuts and Raisins - As required



Preparation:-

1. Heat a pan, add ghee and fry cashew nuts and raisins. Keep it aside
2. Add Carrot in the remaining Ghee and fry for 2 min 
3. Add Milk and boil until carrot cooked and milk gets dried - It may take 15 to 20 min
4. Add sugar and mix well until it dissolve properly
4. Add cardamom powder and add milk maid
5. Add fried cashew nuts and raisins
6. Serve hot or cold 


Cheers!!!
Minu

Friday, 8 December 2017

Avoli Fry/ Pomfret Fry / Fish Fry




Ingredients:-

Pomfret - 3 pieces
Garlic - 3
Ginger - 1 inch piece
Green Chilli- 1
Curry Leaves
Chilli Powder- 1 1/4 Tsp
Turmeric Powder - 3/4 tsp
Salt
Water

 Preparation:-

1. Make a paste by grinding garlic, ginger, green chilli, curry leaves, salt chilli powder and turmeric powder
2. Apply the paste into the fish and marinate well and keep it aside for 20 min
3. Heat a pan. Add oil. Cover it and fry on low to medium flame for 5 to 6 min
4. Flip over and fry the other side too
5. Serve with rice



Cheers!!!

Minu

Thursday, 7 December 2017

Home Made Butter / How to make Makhan







How to make home made Butter:


1. Boil the milk and keep aside for cooling
2. Take cream out of the milk and store it in the freezer
3. Continue this for few days until you have enough quantity to prepare the butter
4. Add 1 Table spoon curd into the stored cream and mix well. Keep this mix aside for minimum 8 hours
5. Next day pour the mix into the food processor or mixer and add 3 ice cubes and blend in high speed
6. Add one cup cold water and again blend in high speed
7. Now you can find that butter and water will be separated
8. Take out the butter and keep it in a separate vessel
9. Add water to wash the butter
10. Take out the butter and store it in a freezer depends on the quantity and usage

NB: To clean the grinder and vessel use boiled water


Cheers!!!
Minu

Wednesday, 6 December 2017

Punjabi Chicken Curry/ Cashew Chicken





Ingredients:-


Chicken – ½ Kg
Onion - 1
Tomato -1
Ginger garlic paste - 1 Tbls
Cloves - 12
Whole Pepper -8
Cinnamon -1
Bay leaf -1
Cardamom -2
Chilli Powder - 3/4 Tbls
Turmeric Powder - 1/2 Tsp
Coriander Powder- 1 Tsp
Cumin Powder -1/4 Tsp
Coconut - 2 Tbls
Cashew nuts- 10
Sugar - 1/2 Tsp
Curd - 1/4 cup
Coriander leaves
Salt
Oil
Ghee - 1 Tbls



Preparation:-
  
  1. Marinate the chicken with salt and 1/4 Tsp Turmeric powder. And keep aside.
  2. Heat a pan. Add oil into it. Then add ghee.
  3. Add cloves, pepper, cinnamon, bay leaf and cardamom into the pan and sauté well.
  4. Add onion and sauté till it become golden colour. Add a little salt while sautéing.
  5. Then add sugar and sauté till sugar dissolves.
  6. Add chilli powder, turmeric powder, coriander powder, cumin powder into the onion and sauté well.
  7. Add tomato and stir continuously until it cooks.
  8. Take a bowl and mix curd and ginger garlic paste.
  9. Add curd mixture into the gravy little by little.
  10. Grind coconut and cashew nuts into a paste and add it into the gravy. And cook for 1 min.
  11. Add marinated chicken and mix well. Add salt and water and close the lid. Cook for few min till chicken cooks.
  12. Add coriander leaves
  13. Serve with chapathi, pulav etc.

Cheers !!!
Minu

Tuesday, 5 December 2017

Rasgulla/ Bengali Rasgulla





Ingredients:-

Milk – 1 Litre
Vinegar- 2 Tbls
Water- 2 Cups
Sugar – 1 Cup
Cardamom Powder – A Pinch





Preparation:-
  1. Keep milk in a pan and bring it to boil. 
  2. Lower heat and add the lemon/vinegar juice gradually, till milk curdles. 
  3. Add ice cubes into it and switch off the heat. Keep it aside for 5 min. 
  4. Drain the curdled milk into the hand kerchief. 
  5. Pour some water on the milk particles to remove the Lemon/vinegar flavor and smell. 
  6. Squeeze out the water again and hang the kerchief for 30 minutes. 
  7. Kneed paneer till it turns out smooth. 
  8. Make small balls of paneer and keep it aside.
For sugar syrup:
  1. Bring 2 cup of water to boil and add sugar into it.
  2. Add cardamom powder.
  3. Boil the syrup for 10 min.
  4. Add paneer balls into the syrup.
  5. Cover and boil for 15 min and have doubled in size.
  6. Let them cool down to room temperature.
  7. Serve it.
Cheers !!!
Minu

Monday, 4 December 2017

Butter Cauliflower Masala/ Cauliflower Curry




Ingredients:-

Cauliflower - 1 Cup (1/2 part of a medium one)
Potato     - 3/4 Cup
Onion       - A big
Tomato      - 4 ( )
Green Chilli - 1
Coriander Leaves
Garlic paste - 1 tsp
Ginger Paste- 1 Tsp
Chilli Powder -1 Tsp
Turmeric – ½ Tsp
Coriander Powder – 1 Tsp
Cumin Powder - ¼ Tsp
Garam masala - A pinch
Oil -
Butter - 1 Tbls
Coconut Milk (Optional)   - 1Cup
Salt – As required
Cumin Seeds - 1/4 Tsp
Fennel Seeds - 1/4 Tsp
Star anise-1
Cinnamon     -1
Cardamom     -2
Cloves       -5


Preparation:-

1. Take a kadai add oil and butter. Add cauliflower and potato into it. Sauté well.
2. Take another kadai. Put some oil. Add cumin seeds, Fennel Seeds, star anise, Cinnamon stick, cloves, Cardamom and sauté well.
3. Add onion into it and  stir well. Add salt into it.
4. Add garlic, ginger paste and green chilli .Mix well.
5. Add Chilli powder, turmeric powder, coriander powder and cumin powder. Sauté well till its raw smell goes away.
6. Add tomato puree and cook till its water dries out and stir till the oil comes out, it might take around 5 to 7 min.
7. Add cooked cauliflower and potatoes into it and mix well.
8. Close the lid and cook for 2 min.
9. Add coconut milk and boil for some time.
10. Add some garam masala and coriander leaves .
11. Serve with chapathi, rice etc.


Cheers !!!
Minu