Namak Paray

 

Ingredients:

Flour (Maida) 2 cups

Butter (Ghee) 2 tbsp

Salt 1 tsp

Carom seeds (Ajwain) 1 tsp

Cumin seeds (zeera) 1 tsp

Method:

Sieve together flour and salt

Mix in ghee & carom seeds,

Knead with water into a medium dough, cover & leave it for 1 hour

Roll it thin (as thin as possible)

Cut in small diamond shape deep fry in oil, cool and keep in air tight container

Mirch Pakora | Chilli Pakora

 

Ingredients:

Basin half a cup

Salt to taste

A teaspoon of baking soda

A teaspoon of cumin

Two pinches of celery

Eight large Green Chilli

One medium onion

Salt as needed

A tablespoon of crushed red pepper

Oil as required

Licking spices a tablespoon

Two tablespoons of pomegranate seeds

Method:

With the help of a knife, lightly chop the green chilli in the middle

Then mix all the spices and fill it with the help of a teaspoon

Mix water in a basin to make a mixture

Heat oil in a frying pan. Wrap the spicy chilies in a basin, fry over medium heat and remove when golden, then serve.

Khoya Kulfi

 Ingredients:

1 Liters of milk

1 cup sugar

1 pinch equals citric acid

Condensed Milk 200gm

1 teaspoon cardamom powder

Method:

Heat the milk in a large pan

Keep stirring on low heat until it is reduced to one-third

Keep scraping the sides and bottom of the pan to prevent burns

Add sugar

Boil again for 3 to 4 minutes

Divide the milk into two equal parts

Set aside a portion

Sprinkle citric acid on the other part

After a while, the milk will freeze like yogurt

Pour the mixture immediately. Condensed Milk Residual boiled milk.

And add cardamom powder

Mix well. Pour into lock molds

Leave to freeze in the freezer part of the fridge for 8 to 10 hours.

To offer for food. Take it out of the fridge

Dip the molds in water. Open them and take out the locks

Cut into pieces and serve

Donuts

 Ingredients:

4 cups of flour
1 cup of milk
1/2 tablespoons Yeast 
1 tablespoon of sugar
1 Egg
1/2 teaspoon of salt
3/4 cup of oil

Method:

Mix yeast, egg, salt, oil
Add flour to the yeast mixture
Wrap in plastic and leave for an hour
When the size doubles, knead again
Make a dough the size of a loaf of bread
And cut into biscuits with a biscuit cutter
Fry donut
When golden, remove to a paper towel
Grind a cup of sugar and mix two teaspoons of cocoa powder and four tablespoons of water in it and cook on low heat
Coat the donut with a mixture of cocao powder

Nariyal Ka Halwa | Cocounut Halwa

 

Ingredients:
250 grams of coconut
1 cup of cream
1/2 cup sugar
1/2 cup water
3-4 pieces of green cardamom
Ghee as required
3 eggs
2-3 cloves
1 teaspoon
Nuts for garnish

Method:

Make sugar and water syrup
Then heat ghee and add green cardamom and cloves
When it starts to crackle, add coconut and fry
Now add eggs and cream and cook
Then add the syrup and let it cook
When the ghee separates from the dessert and starts to leave the edge of the pan, start by adding the curry and nuts

Beef Pizza Without Oven

 

Ingredients:

Beef (boneless) 250 grams
3 tablespoons of cooking oil
Ginger Garlic Paste 2 teaspoon
Onion (chop) half a cup
Half a cup of tomatoes
Salt to taste
Red Chili Powder 1.5 teaspoon
1 teaspoon of cumin powder
Half a cup of water
3 to 4 tablespoons of pizza sauce
1.5 cups mozzarella cheese
Capsicum 3 quarter cup

Dough Ingredients:

4 cups of flour
Salt 1 teaspoon
1 teaspoon of sugar
2 tablespoons of cooking oil
Yeast 2 tablespoons
Water as needed

Method:

Put flour, salt, sugar, yeast, water in a pot and knead it
Now put cooking oil on it and cover it for one hour
In a pan, take cooking oil, add ginger garlic paste, beef and cook for a while
Now add tomato, red pepper, cumin, salt and water and cover till it is well chewed and dry
Place the paper bowl and put the burning charcoal in it and put a little cooking oil on it to make it smoke
Now cover the pot for two minutes
Take the vine and put the cooking oil in a pan
Now place the dove in the pan and mark it with a fork
Now cover with pizza sauce, masala cheese, cooked beef, capsicum, olives,
and cook on low heat for 18-20 minutes

Hash Brown Potatoes

 Ingredients:
1/2 Kg Potatoes
Two to three cloves of garlic
1 teaspoon crushed black pepper
1 teaspoon Parsley 
1 tablespoons margarine or butter
Salt to taste
Cooking oil as required

Method:
Peel a squash, grate it and boil it in boiling water for 10 to 12 minutes.
Put margarine or butter in 2 bowls. Add salt, pepper, crushed garlic cloves and parsley and mix.
Add mashed potatoes and mix well.
Put cooking oil in a baking pan or pizza pan, squeeze the mixture well and bake in a preheated oven at 180 C.
In ten to twelve minutes, when the bottom is golden, burn the grill from the top to make the potato mixture golden.
Remove from the oven and sprinkle with fresh parcels and, if desired, a little inhaled material.
Start with a chili garlic sauce at breakfast or evening tea.

Nan Khatai

 

Thadal

 Ingredients:

Almonds 1 cup

Milk 1/2 cup and 3 cups

Cantaloupe seeds 1Tbsp

Black peppercorns 1/4 Tsp

Dried Rose Petals 1Tsp

Fennel seeds 1 pinch

Poppy seeds 1tsp

Green Cardamom 5-8 pods

Method:

1. Add spices in half cup of milk and mix

2. Soak the almonds in water for 2 hours along with the spiced milk. Peel off almonds skin

3. Add everything together in a blender including 1 cup of water and blend well

4. Strain out the milk

5. Serve in a glass and top it off with saffron

Tomato Seekh Kabab

Ingredients:

Mince                         ½ kg
Ginger Garlic                    1 tbsp
Green Chilies                    6 ground
Crushed red Pepper            1 ½ tsp
Brown Onions                    ½ cup
Cumin (roasted and crushed)         1 ½  tsp
Black pepper                    1 tsp
Salt                            1 tsp
Oil                            2 tbsp
Tomatoes sliced                5
Coriander Leaves                2 tbsp
Green Chilies (chopped)             2
Mint Chopped                    8 to 10
Ingredients for Bhagar
Ghee                        ¼ cup
Crushed Garlic                    ¼ tsp
Cumin (roasted & crushed)        1 tsp

Cooking Method:

Chopperize mint with all the given ingredients under mince. Leave it aside for 2 hour, give dum of coal. Make seekh kabab. In a large pan spread tomoat slices to cover the base, spread with seekh kabas on top, oil and cook on medium flame for 20 minutes, shaking the pan from time to time. Do not add water in the dish. Lastly sprinkle chopped coriander leaves, mint and green chilies, leave for on dum for 5 minutes, and lastly give baghar.