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

CHICKEN FRIED RICE

INGREDIENTS

CHICKEN- 250GMS

EGG-1
CARROT -100GMS

CABBAGE -100GMS

CAPSICUM - 100GMS

RICE - 3CUPS

GINGER GARLIC PASTE - 1TSP

CHILLI POWDER - 2TSP

CHILLI SAUCE - 2TSP

SOYA SAUCE- 2TSP

GARAM MASALA POWDER - 1/2TSP

AJINAMOTO

SALT

METHOD

• TAKE CHICKEN IN BOWL. ADD SALT, GINGER GARLIC PASTE, CHILLI POWDER, 1TSP SOYA SUACE AND CHILLI SAUCE.
• MARINATE FOR 1HOUR.
• HEAT OIL FOR DEEP FRYING.
• DEEP FRY CHICKEN TILL IT TURN GOLDEN BROWN.
• HEAT I TBSP OIL IN ANOTHE PAN.
• BEAT IN EGG FRY FOR 2 MINS.ADD CHOPPED CARROT, CABBAGE NAD CAPSICUM. SAUTE FOR 5 MINS.
• ADD FRIED CHICKEN PIECES, SALT ,CHILLI POWDER, 1TSP SOYA SAUCE, 1TSP  CHILLI SAUCE,GARM MASALA POWDER, AJINAMOTO AND BOILED RICE. MIX WELL FOR 3- 5 MINS

SEVE HOT WITH ONIONS AND RAITA

THIS EVENT IS GOING TO
Feast of Sacrifice. 

SAJJAPALU

INGREDIENTS

FOR HALWA

SOOJI - 1CUP
SUGAR -1CUP
MILK -  1CUP
ILACHI POWDER - 1TSP

FOR APPAM

MAIDA - 1CUP
SALT
OIL(1TBSP)
OIL (FOR DEEP FRYING)

METHOD
FOR HALWA

1. TAKE SOOJI INTO A DEEP BOTTOMED VESSEL
2. ROAST  TILL IT LEAVES THE RAW SMELL AND A NICE AROMA ARRIVES.
3. ADD SUGAR , MILK AND MIX WELL SO THAT NO LUMPS ARE FORMED.ADD WATER IF NECESSARY.
4.  COOK FOR  5-10 MINS OR TILL IT THICKENS. KEEP IT A SIDE AND LET IT COOL DOWN

FOR APPAM

1. HEAT 1TBSP OIL
2. TAKE MAIDA IN A BOWL, ADD SALT AND HEATED OIL.
3. MAKE IT TO A SMOOTH DOUGH BY ADDING WATER. KEEP IT A SIDE FOR 10 MINS.
4.  DIVIDE THE DOUGH IN SMALL POTIONS.
5. APPLY OIL TO THE HAND.TAKE ONE PORTION OF MAIDA IN TO THE HAND AND SPREAD  BY PRESSING WITH THE HAND TO MAKE A CHAPPATI.
6. PLACE THE HALWA IN THIS CHAPATI AND CLOSE THE EDGES BY MAKING A SMALL BALL.
7. NOW PRESS IT WITH HAND CAREFULLY TO MAKE APPAM. DONT LET HALWA COME OUT.
8. DEEP FRY IT IN  OIL TILL GOLDEN BROWN

THIS RECIPE IS GOING TO

SPOTLIGHT: FESTIVE FOOD EVENT

WTML EVENT

MILK SWEET RECIPES

RAGADA CHAT

INGREDIENTS

 

FOR PATTIES

 

POTATOES -3

 

CORN FLOUR- 1TBSP

 

GINGER GARLIC PASTE - 1TSP

 

SALT

 

TURMERIC-1/2TSP

 

CHILLI POWDER - 1TSP

 

GARAM MASALA - 1/4TSP

 

JEERA POWDER -1/2TSP

 

CORRIANDER POWDER- 1/2TSP

 

FOR RAGADA

 

CHICKPEAS- 1 CUP (SOAK IN WATER OVERNIGHT)

 

TOMOTOES - 3 NOS (CHOPPED)

 

GINGER GARLIC PASTE - 1TSP

 

CHAT MASALA - 1TSP

 

ONIONS - 1 (CHOPPED)

 

TURMERIC-1/2TSP

 

SALT

 

CHILLI POWDER

 

 

METHOD

FOR PATTIES

1. BOIL , PEEL AND MASH THE POTOTOES.
2. ADD CORNFLOUR, GINGER GARLIC PASTE,SALT, CHILLI POWDER, GARAM MASALA, JEERA POWDER, CORRIANDER POWDER,TURMERIC AND MAKE A DOUGH.
3. MAKE INTO SMALL PORTIONS AND PRESS TO MAKE PATTIES
4. HEAT OIL IN A PAN AND FRY THE PATTICE. 

FOR RAGADA

1. PRESSURE COOK SOAKED CHICKPEAS FOR 6TO 7 WHISTLES.LET THEM COOL. 
2. HEAT OIL IN A PAN, ADD CHOPPED ONIONS AND SAUTE TILL TRANSPARENT.
3. ADD GINGER GARLIC PASTE, TOMOTOES AND SAUTE TILL THEY ARE COOKED
4. ADD SALT, CHILLIPOWDER, CHAT MASALA.
5. ADD COOKED CHICKPEAS AND ADD SOME WATER
6. COOK TILL DONE.

SERVE PATTIES WITH RAGADA, CHOPPED ONIONS AND CORNFLAKES.

THIS RECIPE IS GOING TO

Healthy Food for Healthy Kids

Let’s Cook #20 ~ Protein Rich Food

Mission Street Food – Event 

FRIED CHICKEN NOODLES

INGREDIENTS

 PLAIN RICE NOODLES - 1

 EGG-2

BONELESS CHICKEN - 100GMS

CARROT - 100GMS(CHOPPED)

CABBAGE - 100GMS(CHOPPED)

SOYA SAUCE - 1TSP

GREEN CHIILI SAUCE - 2TSP

NOODLES MASALA - 1SP

GINGER GARLIC PASTE - 1TSP

SALT

CHILLI POWDER

OIL

METHOD

1. TAKE CHICKEN  IN TO A PAN. ADD GINGER GARLIC PASTE AND SALT
2. ADD SOME WATER AND  COOK ON LOW FLAME FOR 10- 15 MINS
3. HEAT OIL IN ANOTHER PAN. DEEP FRY THE CHICKEN PIECES UNTIL THEY TURN GOLDEN BROWN COLOUR.KEEP IT A SIDE
4. BOIL THE NOODLES AND WASH THEM WITH COLD WATER. KEEP THEM A SIDE.
5. IN A LARGE DEEP BOTTOMED PAN, ADD 2TBSP OIL.
6. BREAK THE EGGS AND FRY IT ON MEDIUM FLAME FOR 3MINS
7. ADD CHOPPED CARROT AND CABBAGE AND CHICKEN PIECES SAUTE FOR 5 MINS.
8. ADD SALT, CHILLI POWDER, NOODLES MASALA, SOYA SAUCE, CHILLI SAUCE. AND SAUTE FOR 2 MINS.
9. ADD THE NOODLES AND MIX CONTINUOSLY FOR 5 MINS.

GARNISH WITH CHOPPED ONIONS AND SERVE.

THIS IS GOING TO

My First Event - Feast of Sacrifice

Mission Street Food – Event 

KIDS RECIPES EVENT

MUTTON KEEMA CURRY

INGREDIENTS

MUTTON KEEMA - 500GMS

ONION PASTE - 1CUP

GINGER GARLIC PASTE - 3TSP

TOMOTO PUREE - 1/2 CUP

SALT

CHILLI POWDER

GARAM MASALA POWDER - 1/4TSP

CORIANDER POWDER - 1TSP

JEERA POWDER - 1TSP

OIL

METHOD

• TAKE MUTTON IN A DEEP BOTTOMED PAN. ADD 1TSP GINGER GARLIC PASTE , SALT , SOME WATER AND COOK IT FOR NEARLY 15- 20 MINS.
• IN ANOTHER PAN ADD 2TBSP OIL. ADD ONION PASTE AND SAUTE  TILL IT TURNS BROWN  .
• THEN ADD GINGER GARLIC PASTE  AND TOMOTO PUREE AND COOK FOR 5 MINS.
• NOW ADD SALT, CHILLI POWDER, MASALA POWDERS AND SAUTE FOR A MINUTE .
• THEN ADD MUTTON. POUR SOME WATER AND COOK FOR 15- 20 MINS.

SERVE WITH RICE OR ROTI.

SENDING THIS TO SERVE IT BOILED EVENT AND My First Event - Feast of Sacrifice

DRY FRUIT MILK SHAKE

INGREDIENTS

MILK- 1CUP

SUGAR - 3TSPS

BADAM MIX- 1TSP

SABJA SEEDS -1TSP

BADAM - 5

RAISINS - 1TBSP

KAJU - 1TBSP

METHOD

• POUR MILK IN A SAUCE PAN AND BRING TO BOIL.
• COOL IT AND REFREGERATE IT FOR 1 HOUR.
• SOAK BADAM AND SABJA SEEDS IN WATER SEPERATELY FOR 1 HOUR.
• REMOVE PEEL FROM BADAM CHOP IN TO SMALL PIECES.
• TAKE MILK, ICE CUBES, BADAM MIX AND SUGAR IN TO MIXER AND GRIND IT FOR 2 MINS.
• IN A GLASS ADD CRUSHED ICE, CHOPPED BADAM, KAJU, RASINS.
• ADD SABJA SEEDS THEN POUR IN THE MILK.

GARNISH WITH SAFFRON AND SERVE IT CHILLED. 

THIS RECIPE IS GOING TO MILK SWEET RECIPES EVENT, MISSION STREET FOOD – EVENT,  KIDS RECIPES EVENT

SOYA PANEER

INGREDIENTS

Paneer (cut into cubes) – 50 gms

Soya chunks – 1/4 cup

Onion (medium) – 1

Green chilly -3

Tomato -1

Ginger -garlic paste – 1 tsp

Coriander powder – 1/2tsp

Jeera powder - 1/2tsp

Garma masala - 1/4tsp

Red chilly powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Curry leaves

oil

salt

coriander leaves to garnish

METHOD

• Soak soya chunks in hot water for 10 mins and then squeeze the water out.
• Heat oil in a pan. saute chopped onions,green chilly, curry leaves,ginger-garlic paste,chopped tomato.
• Add turmeric, chilli powder, salt, coriander powder, jeera powder, garam masala powder and saute for 3 mins.
• Add Soy chunks, and paneer cubes to it and mix.
• Add 1/2 cup of water and cover and cook for 5 mins or till it thickens.

serve with rice or roti

sending this to Let’s Cook #20 ~ Protein Rich Food,

Announcing Serve It Series - Serve It - Boiled

ICE CREAM WITH BLACK CURRENT FLAVOUR

INGREDIENTS


Milk - 500ml

Sugar - 1 cup

Fresh cream - 2tsps

Grape essence - 1tsp

Raisins(for garnishing)

METHOD

• In a skillet boil milk and let it cool down.
• Add sugar and mix until it dissolve.
• In a airtight cointainer take grape essence and fresh cream .
• Now add milk and mix well.
• Add raisins and freeze it overnight.

Garnish it with raisins.

RAJASTANI MAWA MISHRI

INGREDIENTS

 Milk - 500ML

 Sugar- 1/2 cup

Cardamom powder -1 teaspoon

Mishri (crystal sugar)-1/4 cup

 Kaju-1 teaspoon (for garnishing)

Rasins -1 teaspoon  (for garnishing)

 Ghee- 1teaspoon

Saffron (for garnishing)

METHOD

• Heat milk in a heavy bottom pan. Stir it continuously. Reduce the milk until it starts to thicken. It may take apprroxmately 10- 20 mins.
• Add in the ghee, sugar and cardamom powder. Cook for 5 more minutes on medium heat.
• When it cools down a little add mishri to it and mix.
•  Garnish it with kaju, rasins and saffron.

sending this to SWEET MILK RECIPES, WTML EVENT and    Serve It - Boiled

AMERICAN FRIED CHICKEN

INGREDIENTS

BUTTER MILK - 1CUP

BONE LESS CHICKEN - 200GMS

PLAIN FLOUR - 1 CUP

CORN FLOUR - 1TBSP

SALT

GARLIC PASTE - 1TSP

CHILLI POWDER - 1TSP

NUTMEG POWDER  - 1/4TSP

OIL(FOR DEEP FRYING)

METHOD

• MARINATE CHICKEN IN BUTTER MILK FOR 2 HRS IN THE FRIDGE.TURN OCASSIONALLY SO THAT ALL THE PIECES ARE COATED WELL 
• TAKE FLOUR AND CORNFLOUR  IN A BOWL.
• ADD SALT, CHILLI POWDER,  GARLIC PASTE,  SODA-BI-CARBONATEM AND NUTMEG POWDER , CHICKEN PIECES AND MIX WELL TO GET THE CHICKEN COATED NICELY.
• DEEP FRY THE CHICKEN PIECES TILL THEY TURN GOLDEN BROWN.

SERVE HOT.