In a bowl, take Butter, Cumin Seeds, Black Pepper Powder, Baking Powder and Salt. Mix very well. Keep adding little Refined White Wheat Flour gradually, knead semi stiff dough.
Take little dough, make a ball. Press and pamper to expand it. Put one cube of Cheese in the middle of it. Wrap the Cheese cube and give ball shape. Prepare number of balls of dough.
Put all balls in refrigerator to set.
Pre-heat a paniyaram pan. Put all balls on pre-heated pan. Cover the pan with a lid. After 10 minutes, open the lid and turn over the balls. Cover the pan with a lid again. Check after 8-10 minutes. When balls get brownish, remove the pan from the flame and remove balls in a plate.
Alternatively, bake for 20 minutes @180º in pre-heated oven.
Heat Oil in a pan. Add chopped Garlic, Onion, Ginger and Green Chilli. When fried, add Baked Beans, Tomato Ketchup, Chilli Flakes, Oregano and Salt. Mix well. Cook on medium flame for 4-5 minutes.
Assembling:
Cut Cucumber in approx 1 inch thick round pieces. Using a knife, remove little part from the middle of each piece. Take care of not making the whole through.
Fill in prepared stuffing. Sprinkle little Cheese shred on it. Put 1 or 2 Olive ring. Sprinkle Fresh Coriander Leave.
Arrange all pieces on a serving plate.
Serve Fresh to have its best taste.
Express Your Love…Feed Your Loved One with Bite…Cucumber Bite…
Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts
Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.
Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.
Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.
Cut in strips. Roll each strip. Khandvi is ready.
Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.
Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.
Take 300 ml Milk in a bowl. Add Sugar and boil it.
Take ½ cup Milk and mix Custard Powder in it very well. Please don’t leave any lump. Then, add this in boiled Milk and boil it again for 4-5 minutes on medium flame while stirring occasionally to prevent boil over.
Leave it to cool down to room temperature.
Add Tinned Pineapple and refrigerate it for 45-60 minutes. Meanwhile, prepare other stuff.
Fine chop all fruits.
Cut to remove hard borders of all Bread Slices. Dip Bread Slices in Milk and squeeze to remove access Milk from Bread Slices.
Put some finely chopped Fruits in the middles of a Bread Slice and fold it to ball shape. Repeat to make balls from all Bread Slices.
Arrange prepared balls on serving plates. Pour refrigerated Custard Sauce over balls on plates.
In a mixing bowl, take Oats Powder, Semolina, Spinach Puree, Green Chilli Paste, Ginger Paste and Curd. Mix well. Add little water as needful, approx ½ cup. Mix very well.
Leave it to rest for 10 minutes.
Then add Salt and Fruit Salt and mix well.
Grease steamer plate and bowls with Oil. Fill in greased plate and bowls with prepared mixture.
Preheat steamer for 5-7 minutes. Arrange prepared steamer plate and bowls inside the steamer.
Steam it for 10-12 minutes on high flame.
Remove plate and bowls out of steamer and keep a side.
For Tempering:
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Sesame Seeds, Curry Leaves and Dry Red Chilli. When crackled, pour this tempering on steamed Dhokla in the plate and bowl.
Cut Dhokla in the plate and remove from plate and bowls.
Serve hot with tomato ketchup or homemade green chutney.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.
Prepare number of small balls of prepared stuffing.
Coat prepared balls with Dry Garlic Chutney. Keep a side.
For Pav (Buns):
Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.
Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.
Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.
Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.
Repeat to make number of balls.
Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).
In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.
In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.
Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.
Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.
Spread prepared Topping stuff on Banana slices on a serving plate.
Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.
Sugar Syrup is ready. Keep it a side to use later.
For Jalebi:
Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.
Fill this batter in a piping bag and keep a side.
Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.
Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.
When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.
Heat Ghee in a pan on low flame. Add Cashew Nuts and Almonds and roast well. When roasted, add Raisins and boiled Skinned and Split Pigeon Peas. Stir fry. Add Sugar and continue cooking on low flame. When Sugar is diluted, add Cardamom Powder. Mix well. Remove from the flame. Keep a side.
For Sugar Syrup:
In a pan, take ½ cup of Sugar. Add little water enough to cover Sugar in the pan. Put it on low-medium flame to melt Sugar.
For Shahi Tukda:
Cut all Bread Slices in round shape.
Heat Ghee in a pan on low flame. Pan fry all Bread Slices. Then, dip in prepared Sugar Syrup and keep on a plate.
Set topping with prepared mixture for Topping. Garnish with Edible Silver Foil.
Arrange prepared Shahi Tukda on a serving plate. Sprinkle some Nuts.
Serve with Rabadi.
Give a Royal Touch to Ordinary Bread…Feed Shahi Dal Tukda…
With Wheat Flour, mix Baking Powder and Soda-bi-Carb and sieve.
In a bowl, mix Butter and Brown Sugar and whisk it. Add Honey and whisk again. Add Condensed Milk, Vanilla Essence, Oats, chopped Walnut and crushed Corn Flakes. Mix very well.
Grease a baking dish with Butter. Fill the prepared mixture in the greased baking dish and press the mixture in the baking dish. Arrange Gems on the top to garnish.
Bake in pre-heated oven for 25 minutes at 150°.
Leave it to cool down. Then cut it and serve.
Let Children Enjoy Their Favourite Sweet with Healthy Stuff.
