Macaroni in Tomoto Sauce

Ingredients

250 gram macaroni (boiled)
5 medium tomoto
2 onions
5-6 crushed garlic
oregano powder
crushed red chilly/chilly flakes
salt
Fresh basil/pudina
Cheese grated
Tomoto puree/ketchup
oil -2 tsp

Recipe

1.Boiling pasta with salt and oil, then strain and run cold water over it and keep to rest. ( put pasta in boiled water and then let it cook prevents it from sticking)

2.Heat pan and put oil in it and then put ginger in it and saute till they get brown.

3.Then add onions and fry it till pink, crushed oregano and crushed red chilly to be added for crunchiness. One can add red chilly if they not available and salt.

4.Then add tomotoes and let it cook for 2-3 minutes. Then add pasta of your choice to it. and stir it nicely.  Add pudina leaves hand clipped. grate some cheese on top.Add tomoto puree/ketchup to it now if you want.

Tip : I used tomoto puree hence used just 3 tomotoes.

Broccoli Mix Veg

Ingredients

Brocolli-1
Mushrooms-1 packet ( washed, cleaned and cut)
Peas- 1 cup
Onions- 1
Garlic- 4 cloves
Ginger- a part
Cumin seeds- tsp
Red Chilly-1/4 tsp
Fresh coriander leaves
Tumeric powder-1/4 tsp
Cloves-2
Cinnamon-1
Cardomon-2
Tomotoes-2
Garam Masala- 1 tsp
Cheese grated
Tomoto puree -
Salt
Oil

Recipe

1. Take oil in a pan and add cumin/cloves/cardomon/ cinnamon to it. Once they leave smell, add garlic to it and ginger and fry till pink. Then add add onion and fry till pink. Add peas this time and fry nicely so that they get half done. Now add brocolli and all the masalas except cheese and tomoto puree. Add some water and close lid so that brocolli gets done.

2. Once brocolli is almost done, add mushroom and then cook till they are done. One all is done, add grated cheese and tomoto puree to it and evaporate all water. Decorate with fresh coriander.

Tip: One can add capsicum to it too if one wants

American Pancakes

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, slightly beaten
2 tablespoons vegetable oil
milk, just enough to make pourable batter

Preparation:

Combine dry ingredients. Stir in egg, oil, and enough milk for batter to pour easily. Mix lightly to blend. Cook pancakes on a hot, well greased griddle. This recipe for pancakes makes 2 to 3 servings.
More Pancakes

Maple Syrup 


Ingredients

2 cups white sugar
1 cup boiling water
1/2 teaspoon maple flavored extract (I used vanilla essence)

Directions

In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm.

Serve it with some butter on top. One can also garnish it with fresh strawberries on top and some ice cream to go with it.

Tip for strawberry : Froze fresh strawberries when in season and they taste same whenever you use them

Shahi Matter Paneer

300 gms paneer ( 250 grams cut into cubes  and rest mashed )
200 grams matter
1/2 cup curd
1/4 cup Milk
1/4 cup Cashew paste
1-2 tbsp tomato sauce/puree ( I used puree)
1 Onion + 2 tomatoes ( paste)
2 tbsp ginger garlic paste
2 cardamom
2 Cinnamon stick
2 bay leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp kastoori methi powder
1 tsp garam masala powder ( i used 1/2 tsp)
1 tsp hot (tikha) red chilli powder
Salt (as per taste)
1 tsp.Sugar ( if too spicy)


Method:

1. Cut paneer into cubes (250 grams). Sprinkle some salt and tumeric powder over it. Heat oil in a pan and shallow fry paneer cubes in medium flame till pinkish. Then dip the fried paneer in 1/2 cup warm milk or more if the paneer is more.


2. Heat oil in a pan. Add cumin seeds, cardamom, cinnamon stick and bay leaves and fry them. Add matter here if u want, i experimented by adding matter. and frying it till they soften up. Now add mixture of onion paste , tomato and ginger garlic paste and fry for a couple of minute. Add cashew nut paste and salt.Add turmeric powder, coriander powder, red chili powder. Add little water and fry the masala until oil gets separated from it.

3. Add mashed paneer and beaten curd  and stir fast so that it isnt curled up,  (Since I didnt had curd I skipped adding it)  Stir well and cook it for 8 to 10 minutes. Now add paneer pieces with milk and 1 cup more milk,  garam masala and some kastoori methi .Cover the pan and let it cook for another 6 -8minute in medium flame. I sprinkled some tomatoes puree in end and When the gravy becomes little thick , turn off the flame. If one wants , one can make it into gravy by adding water or else keep it dry. Add sugar if you find it too spicy.

One can decorate with cream and fresh coriander

Macaroni with White Cheese Sauce

Ingredients:

• 300 g Macaroni • 2 tbsp Refined Flour (Maida) • 2 cups Milk • 1 cup Processed Cheese (grated) • 2 tbsp Butter • Salt to taste • White Pepper Powder to taste • 1 tbsp Fresh Parsley (Ajmoda)

How to make Cheesy Macaroni:

• Boil macaroni till done, drain and run under tap water and set aside. I added pinch of salt and few drops of oil so the macaroni doesn't stick while boiling. • In a pan, heat butter and add refined flour to it. Sauté lightly. • Add milk to the maida, gently stirring it to avoid any lumps. Add grated cheese to the milk, stirring it all the while. • Add salt and white pepper powder to the sauce and cook for some more time. • In another pan, heat some butter and add the macaroni to it. Pour the white sauce to the macaroni and mix well. One may add extra salt, pepper and red chilly powder if desired at this time too. • Add on some extra cheese and chopped parsley. • Serve hot. Note: one may add flour, salt and pepper to the milk and stir to remove lumps and then add to butter if the other method causes lumps for you.

Fried 'Spicy' Arbi!

Ingredients

Arvi(Colocasia or Taro)- 1/2 kg-8-10 pieces

Salt-1 tsp

Red chilly powder-1 tsp

Aam chur(Mango powder) -1 tsp

Oil-1 cooking spoon

Water- 2-3 cups

Recipe:-

1. Wash arvi properly when to be cooked. Never wash arvi and keep beforehand as it gets spoiled.

2. Put the unpeeled arbi in a cooker and put some water to boil it. Allow it to boil for around 5-10 minutes or till it give 3-4 whistles.

3. Peel the skin of the arbi and if you want one can cut each piece into half.

4. Heat some oil in a kadai and put arbi in it. Deep fry it so it gets brown on both sides and then add salt and chilly powder to it.

5. Add aamchur in the end and let it cook nicely for 2 minutes so all ingredients get mixed. Don't overcook it or it can turn mashy.

6. Remove it on a paper to dry off oil and serve.

One can have it with roti as a main dish or like a snack.

Variation

1. One can also fry the arvi on all both sides so it turns crispy and remove it and then add all the pieces in the oil and add salt, chilly and amchur. Either ways tastes comes similar.

Nargisi Koftas/ Koftas

For koftas

Thinly minced mutton - 500 grams or 750 grams

Poppy seeds(khaskas) (made into paste on a sil batta by using water)-3 tbsp + 1 tsp remaining for curry ( if u use 750 grams)

Bhuna chana(raw bengal gram)- 2 tbsp paste(roast them , take out the outer black covering and then grind) ( always use poppy seeds more than chana as it makes koftas soft)

Salt- 1/2-1 tsp

Red chilly powder-1/2- 1 tbsp

Grinded onion-1

Oil- 1 tbsp

Ginger garlic paste-1 tbsp

Garam masala-1 tbsp ( fresh grinded on sil batta if u can)

Egg-1
Pudina powder-1 tsp
Fresh coriander leaves

For kofta filling

Raisins- 5-6 for each kofta

Eggs (boiled) - according to number of nargisi kofta one wants
Boiling eggs require around 10-15 minutes in some water and then cover with plate to steep.

Curry masala

Onion- 1

Tomoto-1

Dhaniya powder-2 tsp

Red chilly powder- 1 tsp

Ginger garlic paste- 1 tsp
Water

Curry

Onion-1/2-1 (thinly sliced)
Poppy seeds- 1 tbsp
Small cardomon-2(mouth open)
Big cardomon-1 (mouth open)

Tej patta-1-2

Dalchini-1-2
Potatoes-2
Salt-1/2 tsp
Water
Kevda-1 tsp

1. Drain out all excess water from the keema and keep in a bowl.

2. Add all the kofta ingredients and mix them nicely to remove any thick parts. Knead like a dough.

3. Oil a plate and then take some water in a cup.

4. Grind some onions thinly in a kadukas and then remove water and mix them so they are separated and then add to koftas mixture. Also cut two potatoes into half each and then make four slices of each and keep in a water with some salt.

5. Take 3 cooking spoon oil in a cooker and add thin onions and let them be golden brown and then take it out and seperate so they harden.

6. Add small cardomons in the oil and then the kofta masala into it. Add tej patta, dalchinni and big cardomon along with salt at this time. Alow masala to cook. Do so by keep adding water once a while. This way it will take around 15 minutes. In meantime prepare koftas.

7. Wet your hand with water and take some kofta mixture and beat is nicely and then add egg or raisin in it and the close it nicely by beating softly. Keep using water and roll it out and keep aside. Make all koftas like that.

8. For nargisi kofta, one can use whole boiled egg or half / four pieces of it to fill inside kofta and for normal kofta one can use 4-5 kishmish. If one relishes ghee one can also put a drop of ghee with raisins inside kofta.


9. Once masala is done add about 1-2 cups of water to it and then slowly add koftas to it. Make distances and make place for all. Once they are added and water should be just at level of koftas and boiling, close the lid of cooker. Let cooker give about 5-6 whistles on slow flame.

10. Once steam releases, add khaskas to it and crush fried onions with some curry masala and kevda and add it to koftas masala and then add enough water to be made into curry. Water should be just little above the koftas. Add potatoes during this time for the curry

11. Close the lid and cook till potatoes are done or give 1-2 whistles.

12. Nargisi koftas are ready. One can decorate with cut fresh coriander leaves.

Note: if one wants curry and water gets evaporated in whistles one can boil water and add in curry and then boil the mixture for a minute and that works too.
Use about 4-5 tablespoon seeds to make khaskas paste and about 1/3 cup of channa for making that paste and one can save to use later. Don't add too much channa or it makes koftas hard.

Garam masala ingredients- roast a handful cumin deeds (jeera), black pepper (kali mirj), some cloves(laung), 1-2 cinnamon(dalchini) , some big and small cardomon(elaichi ) and then mix in a dry blender and store.

Mint (pudina) powder used was made by drying fresh pudina leaves in sun or in air for some days and then smashing them and storing.
One can also roast black pepper as well cumin seeds (seperately) and mix in blender and store for days.

Variation

1. One can use kofta mixture to make seekh kabab on a tandoor.

2. If raw papaya(kacha papita) is available, take a small piece and mix in a blender and add in the kofta mixture, it acts as a binding agent for making Gulati (shammi and seekh) kababs using raw kheema. Never add it in koftas or they will scatter.

3. Use thin kheema meat for koftas or else boil the mixture, for 5-6 whistles and grind using sil batta and then make koftas of it and add in curry when curry is completely done.

Pudina Chutney!

Ingredients

Pudina(Mint)Leaves- 200 grams (Finely chopped and stems removed)- 2 bowls

Coriander(Dhaniya)Leaves-100 grams(Finely chopped and stems removed)-2 bowl ( or less depends)

Tomotoes- 2 small or 1 big

Green chilly-10-15( stems removed)

Cumin seeds(jeera)-1 tablespoon

Garlic-1 big whole

Ginger-1 small piece

Lemon - 2-5 drops(just to increase shelf life)(optional)

Salt-1 tablespoon or more depending on taste

Water-1 small katori

Recipe

1. Heat a tawa and saute cumin seeds till they turn brown and then remove, Next saute green chilly till they turn blackish and then garlic and ginger over it till they are black too. Peel off skin of garlic and ginger once down

2. Saute tomotoes on it on all sides so its easy to peel and then peel off the skin.

3. Put the sauted things in a mixer with water and then blend first and then add pudina and dhaniya to it so that chutney remains green and later add salt and lemon juice .

4. Check to see salt and water and then add accordingly.

5. Green chutney is ready and can be stored in fridge and had for long.

Note: We can also add onions if you intent to finish it off on same day. Sauted material and lemon helps chutney to stay for long.

Ginger garlic paste for storage

Ingredient
1. 4-5 Garlic pods
2. Ginger-1 big part

Recipe
1.Soak garlic in water.

2.If one wants , you can peel it off or blend unpeeled

3.Peel ginger and cut into some pieces

4.Add both ginger and garlic with some water to blend till its nicely done and all is blended.

5.Let the paste cool off before filling in a bottle.

6.Once cooled , fill and then store in fridge.

Arvi Patta Curry!

Colocasia esculenta leaf Curry in Gravy (Arbi Patta Curry )

Ingredients:

A couple of Colocasia esculenta leaves with petiole( Arbi patta- about 10 -20 bunches) ( I made about 15 rolls with 2 -3 leaves rolled in 1 roll)

For batter:

250 grams chick-pea flour(besan or more depending on the leaves)

Fennel seeds(Sauf)-1-2 teaspoon

Ginger garlic paste-1 tsp

Red chilly powder-1/2 tsp-1 tsp

Ajwain-1 tsp

Hing- a pinch (optional- i avoided) if u making curry as the curry salt and roll salt get mixed)

Water

Baking powder-1/2 tsp(to keep leaves green)- optional( I haven't used it)

Curry

Onion-1

Tomotoes-2

Ginger garlic paste-1 tsp

Red chilly powder-1 tsp

Coriander powder-2 tsp

Salt-3/4 tsp

( blend all ingredients in a blender)

Tumeric powder-1/4 tsp

Cumin seeds-1 tsp

Oil-2 cooking spoon

Water

Method:

Batter:

1. Prepare a batter of the besan and water. Mix well with a spoon. Add all batter ingredients to the batter. The consistency should be right for evenly spreading over the leaf sauce.

2. Wash the leaves with petiole in running water carefully. Lay leaf blades on a colander and let then dry on itself.

3. Lay the leaf, undersurface up( the light green side with the root up), on a work-board and starting from one corner of the leaf, evenly coat the leaf surface with the batter. A spoon does this job well.

4. Roll Another leave on it and repeat the process....I generally put the leave on each other in such way that the root on one side is alternate to other side so middle doesnt become too thick....Add one more leaf if the leaves are small...Roll the leaves carefully and tightly. Do not press hard as batter is likely to ooze out from the sides. Once you have finished tolling all the leaves, place them on a steamer and steam for 10 minutes. Any steamer can be used. In case a steamer is not available, a medium dish can be filled with water to about 2 inches depth and a smaller dish (medium strainer can be used)overturned inside the medium one. On top of the strainer put the rolled leaves.Cover the dish with a medium plate (turned upside) /lid and put it over a stove. The steam generated inside works well to steam cook the rolls. If the rools are long curve them at the sides without breaking.

5. When the rolls are done they change colour and cool them . Slice them into one inch thick slices when cooled.One can also refrigerate them and eat as healthy snacks.

6.Deep-fry these slices in oil till crisp. These crispies can also be served as snacks.

Curry

1. Heat oil in pan and Add jeera to it and then the blended paste along with tumeric powder and salt . Fry this masala till it leaves out oil and fresh taste goes and then add water according to consistency and add crispies in end and cook for a minute or two. The curry is ready.

Suji Ki Katli

Ingredients

Suji(semolina)-2 cups

Besan( Chickpea)- 1 cup

Sugar- 3 cups

Ghee- 1 spoon+1 spoon (tablespoon)

Water- 6 cups

Milk- 1 cup

Malai- 2 tsp

Grated dry cocunut-1

Raisins(kishmish)-10-15

Small cardomon - 6-8 (use seeds)

Chirongi(melon seeds)- handful

Badam- blanched and grated (optional)- I didnt use.

Kevda-1 tsp

Recipe

1. Saute suji in a kadai till golden brown and take it out.

2. Add I tsp ghee in a kadai and add sauted suji and besan to it and do it till its sauted nicely( golden brown in colour) and leaves a smell. Make sure besan does not has knots and if it does remove it. The sauting with ghee is optional for katli so one can just saute alone too but ghee makes it delicious and soft.

3. Take 1 tsp ghee in a pan and add raisin and small cardomon. Once raisins swell immediately add 1 cup sugar and 1 cup water to it so raisins dont burn. Then add rest of the sugar and water to it.

4. Cook till sugar gets dissolved and the mixture gets sticky.Keep stirring while cooking and check mixture by touching the mixture and see if its sticky.

5. Add sauted suji to it or this mixture to kadai and then add milk, malai to it. Add chirongi, coconut to it. Stir it nicely fastly till its too heavy to stir and so all water is drained and its ready to be frozen. It takes 1-2 minutes.

6. Take a big thali and use ghee to moisten it. And then pour the full mixture to it and spread it with spoon to be even and let it dry under fan.

7. As its tuff to cut when its dry...marks square pieces in it when wet and when its almost hard, remove the pieces and store in a box.

Lauki Ke Kofte

For the Koftas

1 kg Lauki (Bottle Guards) peeled and grated

1 onion grated ( one can also add few thinly cut onion pieces for crunch)

2-3 green chilly (thinly cut)

Red Chilly powder-1/2 tsp

Ginger garlic paste-1 tsp

Besan- 1 cup or as much will dissolve the lauki properly

Salt- 1/2 tsp or according to taste

For the masala

1 Onion

2 tomotoes

2 tsp coriander powder

1 tsp red chilly powder

1/2 tsp tumeric powder

Salt- 1/2 to 1 tsp according to taste

Oil for frying and masala

1 tsp Cumin seeds for masala

Coriander leaves for garnishing

Recipe

1. Wash , peel and grate the launki.

2. Squeeze water from the launki and keep in a bowl.

3. Squeeze water from the grated onion and add in the same bowl.

4. Add rest of the ingredients except besan.

5. Add besan and mix it all nicely and make into nice dough.

6. Take small pieces from the dough and make small pakoras sized balls.

7. Heat oil in a kadai and make the pakoras and take it out and drain oil on a paper and keep it aside.

8. Mix the masala ingredients except salt in a grinder.

9. Take oil in a pan and heat it.

10. Add cumin seeds to the oil and let it splutter.

11. Put the mixture along with salt and fry it till it leaves oil and is done like bhuna masala. Keep adding water and do it.

12. Add water according to consistency for the gravy and boil it for few minutes

13. When water is boiled add the pakoras and coriander leaves and cook for4-5 minutes so that koftas become soft and serve.

Note: We can make kofta raitas too by adding the fried koftas in dahi .

Kadai Paneer

INGREDIENT:

250 gms Paneer (cottage cheese) ( I used 500 grams)

1/2 tsp cumin seeds

1 cinnamon

1 Large onion.

1 tbsp ginger garlic paste.

3 green chilis.

1 tsp turmeric powder.( i used 1/2 tsp)

1 tsp cumin powder.( i used 1/2 tsp as i used cumin seeds too or one can use 1 tsp of both too)

2 diced Capscicum

2 diced tomotoes

1 tsp coriander powder.

1 tsp red chilli powder.

1 tsp garam masala powder.

3 tbsp.tomato puree.

1 tsp kasoori methi.

Salt- 1/2 tsp

Sugar- 1 tsp

oil- 1+1 tsp

Chopped coriander leaves.

METHOD:

1. Cut paneer into cubes. Heat oil in a pan and fry paneer cubes in low flame for about 5 minutes. Set aside.

2. Blend onion and 2 green chilis into to get a paste.

3.Heat oil in a pan. Add cumin and cinnamon stick and then add onion chili paste and gingergarlic paste. Fry until the onion turns brown.Now add turmeric powder, cumin powder, red chili powder, coriander powder and salt. Fry the masala until the oil get separated from it.

4. Add tomato puree and sugar . Stir it frequently so as to get a thick gravy and it become bhuna and leaves the raw taste.

5. Now add Capscicum and Tomotoes and water and cover and cook for 5 minutes. Add garam masala and then cook till vegies are done.

6. Now add Paneer pieces and dry methi leaves( kasoori methi) and mix well .Cover the lid and let it cook for 5 minutes in low flame. Finally add chopped coriander.

7. Drain the water if you find it too watery.

Bread Rolls

Ingredients 

For Potato mixture

Potatoes -4 to 5 (boiled)

Red chilly powder - About 1/2 tsp

Salt- about 1/2 tsp

Onions- few pieces

Green chilly- few pieces

Coriander- to sprinkle 

Ghee- 1 tsp

Bread Rolls

Breads-5 to 6 ( Stales if there or else use fresh)

Bread corners removed if one wants to make bread fries

For Frying 

Oil ( According to requirement 

Recipe

1. Boil potatoes in a cooker with salt for 2-3 whistles.

2. Peel skin off the potatoes and mash them nicely in a large bottomed utencil.

3. Add all the potatoes ingredients to it except ghee and mix properly.

4. Take a tawa and heat it and then add some ghee to it.

5. Add the potato to mixture to it and fry by changing sides till its golden brown.

6. Take down the mixture and let it cool for a while.

7. Take breads and remove it corners.

8. Take water in a large bottomed pan and soak bread in it for a while ( long time if stale bread)

9. Take the bread out and squeeze water out of it.

10. Heat oil in a kadai in the meantime.

11. Take bread in the hand and put some potato mixture in the centre and circle bread around it and press tighly so it holds.

12. Put the roll in the kadai and fry on both sides.

13. Make rest of the rolls in the same way.

14. In the end fry bread corners in the same oil till nicely fried.

Bread Rolls and Bread Fries are ready.

Mattar Paneer Masala (Mom's Recipe)

Ingredients

Paneer-500 grams
Mattar-500 grams

Masala

Onions-1
Tomotoes-2
Dhaniya powder-2 tsp
Ginger -1 inch piece

Garlic - 1/2 full clove( 7-8)
Red chilly powder- 1 tsp

Tumeric powder-1/2 tsp( optional- not recommended)

Malai/yogurt- 1 small katori (optional)

Curry

Salt- 1 tsp
Cumin seeds-1tsp
Water
Fresh coriander
Oil-2 cooking spoon

Recipe

1. Boil paneer with a cup of water so its done. Strain it from water and keep water aside.

2. Take ingredients of masala in a blender and blend it nicely.

3. Take oil in a cooker and then add cumin seeds till it splutters and then add the masala ingredients with salt to it. Cook masala till it leaves oil. Do masala on high flame if u wanna do fast and pan open and keep adding water to it. One can use a closed pan with some outing to escape air too to do it and use low flame if u want to leave for some time. Add malai at this time and fry nicely.

4. Add peas to the done masala and fry it nicely by adding few drops of water. Add more water about 2 cup water or more depending on curry one wanted and paneer water and then give 2-3 whistles so peas gets done.

5. Add coriander leaves and let it boil and then add paneer in end and cook for 1-2 minutes and close lid for it to be done.

6. Mattar paneer is ready.

Home made paneer

Take milk and boil it and when its boiling sqeeze a lemon in it. Once it breaks , collect the milk in a muslim cloth and tie it and then press the cloth and shape with one hand and then use a marble or heavy object to press and make it thin. then place the cloth in a utencil and play a heavy object like the chakla on it and stay it overnight. In the morning take it out and cut according to desired pieces.

Fried Karela

Ingredients

Raw Karela-8

Red chilly powder-1 tsp

Salt-1 tsp

Aam chur-1 tsp

Oil

Recipe

1. Cut the karela into small pieces and put salt and leave aside.

2. Remove salted water from it.

3. Take oil in a karai and add karela to it and fry it nicely.

4. Then add salt and red chilly powder.

5. Cover kadai with a plate so karela softens.

6. In end add aam chur and then fry with some time.

7. One can add sauf dhaniya mix if its bitter.

Have crispy karela with roti.

Aam Jam/Aam Panna

Ingredients

Raw green mangos-4-5

Sugar-around 750 grams or more depending on sourness of mangos

Pudina-1 tsp

Salt-1 tsp

Lemon juice- few drops (less than half)-for preservation

Water-1 cup for boiling and 1 for dissolving water

Recipe

1. Peel the mangos and boil the mangoes with 1/2 cup water in a cooker. let it give 2-3 whistles. (

2. let the mangos cool and then mash it nicely with spoon and with hands so no knots remain.

3. Put sugar in a pan with some water and cook it till its dissolves and becomes sticky on hand.

4. Put mango mixture and remaining water in it and cook nicely.

5. Add pudina powder, salt, lemon during this time.

6. Cook till thick if you want it to turn into jam or else remove from stove for panna.

7. Let it cool and then store in bottles in fridge.

Note:- for panna take a spoon in a glass and mix nicely and then add ice cold water and drink ( Its good for heat strokes)

Aam Murabba/chutney

1. Take ghee/oil in a cooker and add 1 tsp of sauf, salt and red chilly powder and mix nicely.

2. Add peeled mango pieces to it and fry nicely.

3. Add some water and cook by giving 2-3 steams.

4. Then add sugar (put very less)- about 250 grams to it and water and let it dissolve.

5. Add lemon juice and let it cook.

6. Cook till it thickens and then cool and store.

7. Have it like chutney or jam.

Note: If you wanna make jam dont add salt masala....just sugar and mango....and dont add water if you want jam....and add water if its a panna.

New York Cheese Cake

Ingredients

Everything has to be at room temperature. This is the key to making the perfect cheesecake. You need a lot of patience for this recipe. Here it goes..

You will need

20 graham crackers [Or you can even use digestive biscuits if you don't have graham crackers. In that case just use 10-12]
2 tablespoons of melted butter
500 grams cream cheese. That is roughly 16 oz. ( I used Amul cheese spread due to unavailabilty)
1 and half cup of sugar
3/4th cup of milk
1/4th cup Maida
4 eggs
1 cup sour cream
1 tablespoon Vanilla essence
Extra butter for greasing

You will need a springform pan to bake the cake. It is available in the market. You will also need a hollow tray/vessel which is bigger than this pan, because you need to place your springform pan in this bigger tray while baking. You will also need aluminium foil.

Method

Preheat the oven to 350C/170F.

Grease the springform pan with butter. [Base and sides]. Also cover the pan with aluminium foil so that the top remains open.

Put the graham crackers in a blender and make crums out of them. Add butter and mix well. Now put them on the bottom of the springform pan and press gently so that it forms the crust of your cake.

In a large bowl, mix the cream cheese and sugar with a wooden spatula until it is smooth. Be careful not to overmix.Now add the milk and mix again.
Next, add the eggs one by one, and mix gently such that the eggs get incorporated in the mixture.
Now add the sour cream, vanilla essence and maida. Mix gently.

Once you get a uniform mixture, pour it over the crackers in the greased and foiled pan.
Just gently tap it so that it sets and lets out any air bubbles.

Now, in the larger pan, add some warm water such that when the springform pan is kept into it, then the water covers the pan half way through the height.

Add the springform pan into this water.

Place this in the oven and bake for 1 hour.DO NOT CHECK YOUR CAKE BY OPENING THE OVEN AGAIN AND AGAIN.

[manage]

Turn off the oven after an hour, but let the cake remain inside for an extra 4-5 hours so that it does not crack.

Remove the cake after 4-5 hours, and then gently remove the aluminium foil and later release your cheesecake.

Chill it in the refrigerator until serving.

TRUST ME ITS WORTH ALL THE WORK. IT TASTES AMAZING! JUST BE PATIENT!

I must make this clear too. Please place the springform pan with filling in the larger pan first, and then pour the hot water up till it reaches halfway up the springform pan. If you can handle boiling water, then it's even better to pour that into your larger pan


Note:

Cover the pan from outside. A springform pan is actually where the base comes out like a spring. So you cannot cover that from inside, otherwise the mere foundation of cheesecake would be lost. So you need to cover this pan all the way round from outside so that the water does not seep inside the cheesecake mixture when you keep it in a water bath (larger pan with water)

SOUR CREAM

As sour cream is not available in India, this recipe is suggested as a substitute.


Ingredients
200 grams fresh cream
1 to 2 tablespoon thick curds
2 pinches salt

Method
1. Beat the cream until thick.

2. Add the curds and salt and mix well.

Cream Cheese (Home made)

Take amul cream

just take 1 cream packet and put it on flame and when it just starts to bubble, squeeze a lemon into it and then stir constantly till ur wooden spoon comes out coated and then u hang it overnight in a muslin cloth in fridge and next mornin wake up to fresh cream cheese. like i pour it in the cloth and then the cloth keep it in a sieve and the sieve i keep it in a utensil and tht utensil i keep in fridge so all water drips in utensil. Then cream cheese is one inside cloth and water is to be removed in morn and remove the cheese in a bowl and nicely stir and it'll be smooth.Only thing is it wont be salted.

Saute Mushrooms

Ingredients

Mushrooms- I packed (Wiped from cloth dont wash as they get black)
5-6 garlic pieces
Few pieces of ginger
Black pepper-1/4 tsp (or according to taste)
Salt
Coriander( fresh)
Oil

Recipe

Take abt 1 tbsp or less oil in a pan and heat it.

Then add ginger garlic and let it get brown.

Then add mushroom and fry a bit and add black pepper and salt and then cover pan and cook for 5 minutes and

Then sprinkle coriander leaves and serve.

Nigella's brownie (Self Adapted)

Ingredients

375 g soft unsalted butter ( I used salted hence didnt add salt later and i felt butter was too much so even 300 g would be good enough)

375 g best quality dark chocolate ( I used 160 grams dark chocolate and rest good quality milk chocolate- one can make from plain milk chocolate too)
6 large eggs
1 tablespoon vanila extract
500 g caster sugar ( its generally 21/4 cups but i used 2 cups plain sugar and blended it in mixer and used 2 3/4 cups of caster sugar and so sweetness was perfect)
225 g plain flour (2 cups)
1 teaspoon salt ( i didnt use)
300 g chopped walnuts ( i used 1 cup due to less at home but 2 cups will be amazing)

Directions:

1. 1 Preheat the oven to 180°C.
2. 2 Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper. ( i used a 9" springform but usual pan is recommended due to leaks)
3. 3 Melt the butter and chocolate together in a large heavy based saucepan.
4. 4 In a bowl beat the eggs with the sugar and vanilla.
5. 5 Measure the flour into another bowl and add the salt.
6. 6 When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
7. 7 Beat to combine and then scrape out of the saucepan into the lined brownie pan.
8. 8 Bake for about 25 minutes ( it usually takes 45 minutes to a hour).
9. 9 When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey.
10. 10 Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
11. 
    
12. Note: my brownie took long to cook and i did mistake to leave overnight in oven and so was hard by morning. But it was perfect in gooeyness. So cook it maximum for an hour and take it off, cool it and leave in fridge overnight so it cooks perfectly.