RAJ BOGH

INGREDIENTS

MILK - 500ML

SUGAR - 1CUP

WATER - 31/2 CUP

SAFFRON

BADAM (CHOPPED)- 1TBSP

PISTA(CHOPPED)-1TBSP

METHOD

1.  BOIL 2 CUPS WATER IN A DEEP BOTTOMED PAN. ADD 8TSPS SUGAR  ALLOW SUGAR TO DISSOLVE. BRING IT TO ROLLING BOIL. REMOVE IT FROM FIRE AND ADD CARDAMOM AND SAFFRON.KEEP IT A SIDE AND LET IT COOL
2. TAKE A HEAVY BOTTOMED VESSEL AND BOIL MILK. WHILE BOILING, ADD LEMON JUICE AND LET THE MILK CURDLED.
3. STRAIN AND SEPERATE THE CHENNA.
4. GRIND THIS CHENNA TO A SMOOTH PASTE IN A MIXIE
5. DIVIDE THE CHENNA IN TO 2 PORTIONS.IN ONE PORTION ADD BOILED BADAM, PISTA, CARDAMOM POWDER AND SAFFRON TO MAKE STUFFING.
6. AGAIN DIVIDE THIS INTO 6 SMALL BALLS.
7. DIVIDE THE CHENNA IN TO 6 POTION.
8. FLATTEN THE CHENNA IN THE PALM.PLACE ONE PORTION OF STUFFING AND CLOSE THE EDGES. ROLL TO MAKE BALLS.
9. TAKE  1 CUP OF WATER IN A DEEP BOTTOMED VESSEL. ADD 6TSP SUGAR. BRING IT TO BOIL.
10. ADD THE CHANNA BALLS AND COOK .YOU WILL OBSERVE THE SIZE OF THE BALLS INCREASE AND THE COLOUR OF SAFFRON COMES OUT.
11. ADD THESE BALLS INTO THE SUGAR SYRUP.

REFRIGERATE FOR 1 HR AND SERVE IT CHILLED.

THIS RECIPE IS GOING TO
SPOTLIGHT :FESTIVE FOOD
My First Event - Feast of Sacrifice
Serve It - Boiled
Walk Through Memory Lane
MILK SWEET RECIPES
CELEBRATE NAVARATRI DIWALI and jagruthis page

CHICKEN BAGAM BAHAR

INGREDIENTS

CHICKEN - 500GMS

SHAJEERA - 1TSP

CASHEWNUTS - 1/4 CUP

SALT

CHILLI POWDER - 2TSP

JEERA POWDER-1/2TSP

CORRIANDER POWDER -1/2TSP

GARAM MASALA -1/4TSP

FRESH CREAM -1TBSP

OIL

METHOD

1. HEAT  1 TBSP OIL IN A PAN.
2. ADD SHAJEERA AND LET IT SPLUTTER
3. ADD CASHEWNUT PASTE.SAUTE TILL IT LEAVES THE RAW SMELL
4. ADD CHIILI POWDER, SALT,CORRAINDER POWDER, JEERA POWDER, GARAM MASALA. SAUTE FOR 2 MINS.
5. ADD CHICKEN AND WATER.COOK FOR 10 - 15 MINS OR TILL OIL LEAVES THE SIDES.
6. ADD FRESH CREAM AND MIX WELL.

GARNISH WITH CORRIANDER LEAVES.SERVE WITH RICE OR ROTI

THIS IS GOING TO
My First Event - Feast of Sacrifice

PANEER MAGISTICS

INGREDIENTS

PANEER - 200GMS

FLOUR/MAIDA -1-1/2TBSP

CORN FLOUR - 1-1/2 TBSP

SALT

BLACK PEPPER POWDER - 1/2TSP

CHILLI POWDER -1 TSP

JEERA - 1TSP

ONION -1(CHOPPED)

CHILLIES - 2(CHOPPED)

GARLIC(CHOPPED) - 1TSP

GREEN CHILLI SAUCE - 1TSP

KAJU -1TBSP

FRESH CREAM - 1TSP

CORRIANDER POWDER- 1/2TSP

GARAM MASAL -1/2TSP

CORRIANDER LEAVES (CHOPPED)

PUDINA (CHOPPED)

LEMON JUICE - 1TSP

METHOD

1. TAKE SALT,PEPPER POWDER , SALT, CHILLI POWDER, GREEN CHILLI SAUCE, CHOPPED ONION, CHOPPED GREE, CHILLI AND CHOPPED GARLIC IN TO A BOWL.
2. ADD MAIDA AND CORN FLOUR AND WATER TO MAKE BATTER. BATTER  SHOULDN'T BE TOO THICK OR TOO LOOSE .
3. ADD CUBED PANEER TO THIS BATTER AND MIX TILL ALL THE PIECES ARE COATED
4. HEAT OIL FRO DEEP FRYING IN A PAN.
5. DEEP FRY THE PANEER PIECES TILL GOLDEN BROWN. KEEP THEM A SIDE.
6. HEAT  ITBSP OIL IN SKILLET
7. ADD JEERA, CHOPPED ONION,CHILLIES, GARLIC , KAJU AND PUDINA. SAUTE FOR 2-3 MINS. 
8. NOW ADD FRIED PANNER, SALT, CHILLI POWDER, DHANIA POWDER, GARAM MASALA AND FRESH CREAM AND COOK FOR 5 MINS
9.  TURN OFF THE FIRE AND ADD LEMON JUICE

GARNISH WITH CORRIANDER LEAVES AND SERVE.

THIS RECIPE IS GOING TO Let’s Cook #20 ~ Protein Rich Food