Hot Shots

Preparation time 5 minutes

Cooking time 5 minutes

Servings 3

 

Ingredients:

Milk 2 cup

Cream ½ cup

White Chocolate ½ cup

Milk Powder 2 tbsp

Vanilla Essence 2 drops

Strawberry Emulsion 2 drops

Mint Emulsion 2 drops

 

Decorating Edible Flowers for garnishing

 

Method:

Take Milk in a pan.

 

Add Cream, White Chocolate and Milk Powder. Mix well.

 

Boil it while stirring occasionally.

 

Blend it very well using hand blender. It will make froth (foam) on the top. Skim froth.

 

After removing froth, divide Milk in 3 equal parts.

 

Add Vanilla Essence in 1 part of Milk. Add in 1 serving glass.

 

Add Straberry Emulsion in 1 part of Milk. Add in another serving glass.

 

Add Mint Emulsion in 1 part of Milk. Add in another serving glass.

 

Garnish all 3 glasses with Decorating Edible Flowers.

 

Have a Hot Shot of Flavoured Hot Chocolate.

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Piyush

Preparation time 5 minutes

Cooking time 0 minutes

Servings 2

 

Ingredients:

Shreekhand 2 cup

(Preferably Plain Shreekhand)

Buttermilk 2 cup

Sugar Powder 2 tbsp

Cardamom powder Pinch

Nutmeg Powder Pinch

Saffron Pinch

Pistachio pieces for garnishing

 

Method:

Take Shreekhand and Buttermilk in a bowl. Whisk it well. Then transfer it into a juicer jar of your mixer.

 

Add Sugar Powder, Cardamom Powder, Nutmeg Powder and Saffron.

 

Blend for approx 30-40 seconds and make sure that all ingredients are blended very well.

 

Remove the blended mixture in serving glasses.

 

Garnish with Pistachio pieces.

 

Refrigerate for approx 45-60 minutes.

 

Serve fridge cold.

 

Protest Heat of Summer with this Creamy and Delicious Drink.

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Bhutte Ki Kees / Spiced Corn Cream / Corn Grate in Milk / Makai no Chevdo

Don’t get misunderstood…All Bhutta (Corn) Recipes are Not Punjabi. This is from the Heart of India…Madhya Pradesh…

Preparation time 5 minutes

Cooking time 15 minutes

Serving 1

 

Ingredients:

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Curry Leaves 4-5

Green Chilli chopped 2

Fresh Corn whole 2

Milk ½ cup

Salt to taste

Garam Masala ½ ts

 

Fresh Coriander Leaves and grated Fresh Coconut for garnishing.

 

Method:

Remove leaves on Fresh Corn and grate.

 

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and chopped Green Chilli. When spluttered, add grated Fresh Corn. When sautéed, add Milk and cook for 7-8 minutes on medium flame while stirring occasionally to prevent Milk boiling over.

 

If you want this dry, cook until Milk steams away.

 

Add Salt and Garam Masala. Mix well. Cook for 2-3 minutes more.

 

Remove in a serving plate.

 

Garnish with sprinkle of Fresh Coriander Leaves and grated Fresh Coconut.

 

Serve Fresh and Hot.

 

Enjoy Tummy Filler Bhutte Ki Kees…

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Variyali no Aatho – Fermented Fennel Seeds

Preparation time 10 minutes

Cooking time 0

For 4 Persons

 

Ingredient:

Fennel Seeds Powder 1 cup

Rock Sugar Powder 1 cup

Almonds Powder ½ cup

Roasted Flax Seeds Powder 3 tbsp

Cardamom Powder 1 ts

Saffron threads 8-10

Black Raisins ¼ cup

Ghee melted 4 tbsp

Almond Flakes to garnish

 

Method:

Take in a bowl, Fennel Seeds Powder, Rock Sugar Powder, Almonds Powder, Roasted Flax Seeds Powder, Cardamom Powder, Saffron and Black Raisins. Mix well.

 

In a serving bowl, take ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Once again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Now last time, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

 

Cover the bowl with a lid but not airtight.

 

Leave it for approx 24 hours.

 

Just move tbsp slowly in the content to turn over the stuff and mix well.

 

Serve at room temperature.

 

Super Supplement of Calcium Needed in Our Body…Especially Post Youth Age…

 

Get Amazed with Miraculous Health Effect of Fermented Fennel…Especially 45+ women.

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Cheese Spinach Khandvi

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

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.

Enjoy Traditional Gujarati Savoury with Twist…

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Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi

Ingredients:

Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g

 

Method:

Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.

 

Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.

 

Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.

 

Leave this mixture to cool off to room temperature.

 

Fill prepared mixture in number of Kulfi moulds.

 

Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.

 

Serve chilled.

 

Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

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Paneer Thandai Balls – Cootage Cheese Sardai Balls

Prep.10 min., Cooking time 10 min., Servings 10

Ingredients:

For Stuffing:

            Condensed Milk                      ¼ cup

            Milk Powder                            4 tbsp

            Thandai Powder                      1 tbsp

            (Powdered Black Pepper, Cinnamon, Fennel Seeds, Cardamom, Saffron, Poppy Seeds, Melon Seeds, Sugar)

For Outer Layer:

            Condensed Milk                      ½ cup

            Milk Khoya                              ½ cup

            Cottage Cheese                      ¼ cup

            Milk Powder                            1 tbsp

Coloured Dry Coconut Powder for garnishing.

Method:

For Stuffing:

Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.

For Outer Layer:

In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.

For Assembling:

Prepare number of small balls of prepared mixture for Stuffing. Keep a side.

Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.

Repeat to prepare number of such stuffed balls.

Coat all stuffed balls rolling in Coloured Dry Coconut Powder.

Serve immediately for fresh taste or refrigerate for cold taste.

Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…

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Mathura Peda

Prep.5 min., Cooking time 20 min., Yield 20 pcs.

Ingredients:

For Flavoured Sugar Powder ( Buru)

Sugar                                      1 cup

Ghee                                       1 ts

Edible Camphor                      PinchContinue Reading

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Begun Dohi – Eggplants with Curd

Prep.5 min., Cooking time 3 min. for 2 Persons

Ingredients:

Eggplants slices                                  of 2 eggplants

Onion slices                                        of 2 onions

Black Pepper Powder fine                   1 tbspContinue Reading

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Protein Powder and Milk Shake

Protein Powder: Prep.5 min., Cooking time 15 min., Yield 250 g.

Milk Shake: Cooking time 5 min., Qty. 1 Glass

Ingredients:

For Protein Powder:

Soya Beans                                         ½ cup

Whole Wheat granules                        ½ cupContinue Reading

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