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ROSOGULLA | PATTICE | PANEER PARANTHA | ICE CREAMS | VEG BURGER | CREAM BISCUITS | DESI GHEE | VEG PIZZA | APPLE SANDWICH |
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RECIPE TYPE : Vegetarian. PREPARATION TIME : 30 min. COOKING TIME : 15 min. SERVING : 4 servings/people |
Ingredients
How to make paneer for rasogullas.(16 pieces)
Method of preparation
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1 1/2 cup =All purpose flour 1/2 cup = maida Paste 1/2 tsp = Baking Powder 1 tsp = Salt 1 Tbsp = Oil |
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2 cups = Phudina (Mint) leaves 1 cup = Coriander leaves 6 to 7 = Green chillies 1 small piece = Ginger 1 tsp = Cummin seeds 11/2 tsp = Salt 1 tsp = Sugar 1 = Lemon Bread Crums to apply on patice |
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First sieve the maida flour(all purpose flour) and add the salt and oil into it. Mix baking powder to it and mix well. prepare the dough with cold water. Leave it for about half an hour. Then roll the small puri and keep it aside.
Bring water to boil and add 1 tbsp oil to it. When water is boiling rapidely add puri to it and when it comes on the top take it from the water. Make the chutney out of the stuffing ingredients. and apply this chutney on every puri and roll the puri. Cover the eadge with maida paste. Cut patice from the middle and roll this patice in bread crums. Heat oil in frying pan and deep fry patice till golden brown. Serve hot with tomato sauce. |
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1 cup = Maida 250 gm = Paneer 2500 gm = Peas 1 cup = Flour 3 Tbsp. = Ghee 1/2 cup = Butter Milk 10pc. = Green Chilli Corriender 1 Tbsp.= Garam Masala Salt 2pc.= Onion 2-3 = Garlic |
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First mix flour & maida then add ghee in it. Add Butter milk and make a tough dough. Don't make too tough dough otherwise you have trouble with stuffingand rolling.
Grind Ginger,onion,garlic and corriender and make fine paste. Add salt and green chilli. Roast peas in a pan with ghee. After frying add paste in it. Then add Garam masala in it and fry little more, about five minuts. Then grind peas finely in grinder. Cut corriender finely, add Paneer &salt and mix well. Add peas paste tothe paneer mixture, mix well. Make small dough of flour & make Roti as usual &apply paneer peas stuffing on full Roti, Make another Roti & put it on the stuffing. Again roll it lightely. Bake Roti on tawa. Make remaining roti sameway. Serve hot. |
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2 cups cooked lentils 1 cup smoked Portobello mushrooms, minced 1 cup bulgar wheat 2 cloves roasted garlic, pureed 1 cup whole wheat bread crumbs 1 tablespoon Worcestershire 2 tablespoons walnut oil 1/4 teaspoon tarragon, minced Salt and freshly ground pepper to taste |
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Prepare a wood or charcoal grill and let it burn down to embers. In a large mixing bowl, mash lentils until smooth. Add all other ingredients and mix until thoroughly combined. Refrigerate for at least 2 hours. Form into burgers. Brush the burgers with olive oil and grill for 6 minutes on each side or until done. Serve hot with your favorite condiments. |
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2 cups all purpose flour 1 tablespoon double acting baking powder 3 tablespoons sugar, if desired 1/2 teaspoon salt 1 1/4 cups heavy cream Milk for brushing tops of biscuits |
| Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 preheated oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes. |
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5 Liters Pure Milk Two Tablespoonful Curd 1 Pound Butter |
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Take milk in a big mouth container. Boil it in such a way that milk fat (Malai) Should not fell down. Repeat the boiling process when milk cool down. Now let the milk undisturbed for 4 hours. Extract the milk fat from the top of milk. Put it into small bowl & mix curd thoroughly into it. Let it remain undisturbed at 35-45 Degree Celcius Temperature for 6-7 hours. Put it into small mouth container & blend it slowly for 10-15 minutes. Put 2 liters of water into it. The butter will float over water. Extract the butter into a Container. Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done. |
| Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammables and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the ghee has been properly cooked. Note when the butter first starts to boil there will be alot of bubbling and gurgling, then this action will subside, next the ghee will begin to develop a foam at the top, at this point the ghee is done. Once you make Ghee a time or two it becomes easy to tell when it is done. |
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1 tablespoon olive oil 1 medium zucchini, diced 1 medium-size yellow crookneck squash, diced 1/2 tablespoon dried crushed red pepper 1 16-ounce baked cheese pizza crust (such as Boboli) 1 14-ounce jar mushroom pizza sauce 3 large garlic cloves, minced 1 cup packed shredded mozzarella cheese (about 4 ounces) 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced 1/3 cup grated Parmesan cheese |
| Preheat oven to 450 deg. F. Heat oil in heavy medium skillet over medium heat. Add zucchini, yellow squash and crushed red pepper; saute until vegetables are almost tender, about 5 minutes. |
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1/2 cup creamy or chunky peanut butter 4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly 8 slices bacon, cooked until crisp and drained on paper towels 1 small crisp apple (such as Royal Gala), cored and sliced thin 1/2 cup alfalfa sprouts |
| Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices. |
