Mixed vegetable is good food for any type of people.

First Step:

Ingredients:

Mixed vegetables (Beans, Carrots, Brussels, Sprouts, Baby corn, Paneer, Cauliflower and Capsicum) 4-5 cups

Diced onions 2 tablespoons

Diced tomatoes 1 cup

Green chili 2 pieces

Ginger   ½

Garlic 5-6

Butter 2 tablespoons

Oil 1 tablespoon

Cumin powder ½ teaspoon

Cashew nuts 8-10

Poppy seeds ½ teaspoon

Coriander powder 1 teaspoon

Chili powder ½ teaspoon

Cardamoms 3 pieces

Cinnamon stick ½

Sweet any type 1 teaspoon

Cream 2 tablespoon

Cloves 3

Salt to taste

Second Step:

Method:

First wash this vegetable very nicely. And heat 4-5 cups water in a deep bottom pan, once water starts boiling add all the vegetables except paneer and blanch them for 5 minutes. Drain all the water.

Then heat 1 tbsp oil in a pan and add all the above blanched vegetables till light golden brown.  And keep aside.

Now then in a pressure cooker add all the ingredients with 1 tbsp butter except vegetables, any type of sweet cream and fry for 2-3 minutes, add 1/2 cup water, pressure cook for 3 whistles. Once it cools transfer to a mixed and makes a smooth paste.

And again heat 1 tbsp butter, add the above prepared paste and fry nicely till oil begins to saturate out of the mixture. Now add the fried vegetables along with paneer and mix it till the entire gravy blend with the vegetables. Now add ½ cup water, let it boil for 4-5 minutes, add the sweet and let it cook for 5 more minutes. All the cooking should be done in low flame.

Finally add 2 tbsp cream and switch off the flame. Serve this dish any ruti or fried rice. 

Kids like cakes. And adults and the like, some people love cakes without eggs So it is for them.

First Step:

Ingredients:

All purpose flour (Maida)   1 ½ cups

Milk powder 1 cup

Powdered sugar 1 cup

Oil ½ cup

Vanilla extracts 1 teaspoon

Baking powder ½ teaspoon

Fresh milk ½ cup

Baking soda ½ teaspoon

Tutee fruity ½  cup

Second Step:

Method:

First grease 4-5 small round pan or one 10x10 inch square pan and sprinkle some flour and keep aside.
Now preheat the oven at 160 degrees.

And then sieve the flour, salt, baking soda and baking powder at least twice so that they mix properly .Add the sugar, milk powder and mix slowly and nicely.

Then mix vanilla extracts to the milk and now slowly pour this milk to the batter and whisk firmly till it become lump free smooth batter ,next add the tutee fruity and reserve some for garnishing.

Now pour the mixture into the pan, sprinkle the reserved tutee fruity and bake for 30 to 35 min or till golden brown. Check with a toothpick or knife.

Finally vanilla Cake is ready for serve. Enjoy it!

First Step:

Ingredients:

Chicken 1 4 lb

Chicken stock, canned 1 1/2 quarts

Hot Italian Sausage   1/2 lb 

Olive Oil 1 tabs

Fresh Eddy Lobsters 2 1.5 lb

Celery, chopped 2 cups

Mushrooms, quartered   1/2 lb

Green Pepper, chopped   1 1/2 cups 

Onions, chopped   2 cups

Scallions, chopped   7

Fresh Asparagus, cut into bite size pieces 1 LB

Clove Garlic 2

Chili Powder 2 tabs

Oregano   4 tabs

Cumin 31/2

Sugar   4 tabs

Cayenne Pepper   1/2 tsp

Red Pepper Flakes 1 tab

Whole Tomatoes, in juice 1 28 oz can  

Tomato Puree   1 28 oz can

Second Step:

Method:

First wash fresh Lobsters. Then Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 30 to 35 minutes.
And in a large saucepan, now add olive oil and cook sausage over low-medium heat. Then Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/3 or ¼ inch thick slices.
And add the vegetables and seasonings to the olive oil left in the saucepan and saute until the onions are translucent and veggies are soft and boil.
Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into

Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.
Add the lobster meat and let heat through. The “lobster recipe” is ready to serve with any fried rice, lemon or paratha.

First Step:

Ingredients:

Bacon strips cut into thirds ¼ pound

Onions, halved and thinly sliced 2 medium

Apples, peeled and thinly sliced   2 medium

Ready-to-serve roasted chicken breast strips 1 package

Jalapeno pepper jelly ¼ cup

Dried thyme ½ teaspoon

Salt ¼

Frozen puff pastry, thawed 2 sheet

Shredded cheddar cheese ¾ cup

Pepper ¼ teaspoon

Minced fresh parsley 1 tablespoon

Second Step:

Method:

First in a large skillet, cook bacon over medium heat until crisp. Now remove to paper towels with a slotted spoon. Then sauté onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

And On a lightly floured surface, unfold puff pastry. Now roll into an 11-in. x 10-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

And now spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 400° for 15 minutes. Sprinkle with bacon; bake 8-12 minutes longer or until golden brown. Finally serve this dish with parsley.

This recipe for Mango Glazed Chicken. Yes, let’s finally address the recipe on the page.  Is a fantastic weeknight dinner recipe that’s packed with tangy, delicious and spicy flavor that really revs up your taste buds. The kids devoured this one too, so that’s a nice bonus! And Serve with a side of pea’s rice mixed with fried polao.


First Step:
Ingredients:

Mango marmalade 6 Tablespoons

Pickled sweet cherry pepper juice 3 Tablespoons

Coconut amino s   1 Tablespoon

Apple cider vinegar 1 Tablespoon

Garlic chili sauce   2 teaspoons

Pickled sweet cherry peppers, minced   3 Tablespoons

Garlic, minced   2 teaspoons

Fresh ginger, minced   2 teaspoons

Toasted sesame oil 1 teaspoon

For chicken

Chicken breasts, boneless, skinless   4

Salt and black pepper  2 teaspoons

Coconut oil   2 Tablespoons

Second Step:

Method/Preparation:

First combine all of the Mango Glaze ingredients in a small bowl. And mix well.

Then rinse the chicken breasts and pat dry. Generously season with sea salt and black pepper.

Now place the coconut oil in a large skillet over high heat. Add the chicken breasts and cook until golden, about 5 minutes per side. Pour the Mango Glaze over the chicken breasts and reduce the heat to medium-low and simmer, covered for about 15 minutes, stirring the sauce and occasionally flipping the chicken, until fully cooked.  An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees. Finally serve with the Mango Glaze and a side of fried rice. 

It’s most tasty and healthy fruits. Guavas are common tropical fruits cultivated and enjoyed in many tropical and subtropical regions.

Guava Jelly makes to needed some steps.

First Step:

Ingredients:

Fresh guava 15 pieces

Fresh sugar 5 cups

Water as needed

Citric acid/lemon juice 1 tablespoon

Jar(medium) 3 pieces

Second Step:

Method:

Wash and cut guava into thin and cube slices and cook with water until very soft.

Now place in a large saucepan and cover with just enough water to cover the fruit well.

Then cover and cook till guavas are very tender, about an hour.

To cool.

Cover an expanded bowl with a cotton cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the cotton, into the bowl.

Gather the four ends of the cloth and tie a knot and hang this’ bag' for about five hours and collect all the drippings into the bowl.

Carefully squeeze out any juice left in the cloth.

Discard pulp.

Measure the liquid.

For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.

If there are five cups of liquid you would need to add five cups of sugar and four tablespoons of citric acid/lemon juice. Put this mixture back on fire and bring to a boil.

And now lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.

Let stand for an hour and pour into jars while still warm.

 Nolen Gurer payesh is so tasty and yummy good food.It makes so easy. Nolen gurer payesh makes needed some steps.

First Step:

Ingredients:

Basmati rice/polaoa rice    ½ cup

Milk (any fresh milk) 2 liters

Jaggery  3-4 cups

Sugar  ½ cup

Mawa ½ cup 

Coconut paste  ½ cup

Cardamom  3-4 pieces

Salt as needed

Cinnamon  3-4 pieces

Cashew nut  2 tablespoons

Ghee 1 tablespoon

Bay leaf  2 pieces

Condensed milk   ½ cup

Second Step:

Method:

At first take a medium pan and add one cup of water in it. Now add the milk and put on low- medium heat. Stirring continuously,so carefully.

Then add ghee, and the milk starts to thicken, now add the rice. Continuously on low to medium heat, so that doesn’t burnt milk.

When milk with rice is cooked, then add condensed milk and stir to mix heavily. Take 2 tablespoons of the boiling milk in a small bowl, and add little jaggery in the milk and mix it. Now add this jaggery to the Payesh. Again Boil for 7 to 8 minutes by stirring it continuously.

When add the jaggery to the milk, sometimes milk curdles. Because there is a risk of the milk getting spoils, so check it at a time. Now add mawa, bay leaf, cardamom and cinnamon.

And now check the sweetness and stop the gas oven. Take the cold

Finally serve this payesh with turnover or popcorn, cashew nut.

First Step:

Ingredients:

Basmati rice  1 cup

Milk   4 liters

Sugar   1 ½ cup

Ghee  1 tablespoon

Cardamom   2-3 pieces

Raisins  2 tablespoons

Almond    1 tablespoon

Cashew nut  1 tablespoon

Rose water   1 tablespoon

Ice cream   1 cup

Fresh cream    1 cup

Bay leaf  2 pieces

Second Step:

Method:

Wash the rice and dry it on a bowl leave aside. Heat milk in a large pan. And add ghee, and then add milk. Now add the rice to the milk. Generally rice takes longer time to cook. You follow keep mixing every now and then and make sure it is not burnt in the bottom. And when the milk boiled then add little water whenever necessary. Now put in the sugar, bay leaf, salt when the rice is almost cooked and mix it very well, let milk mix boils the texture thickens slightly.

And then add ½ teaspoon ghee, nuts, almonds, raisins, and cardamom. Remove from heat and add the rose water and mix well. Allow it to cool and refrigerate.

When cool payesh, and then add fresh cream and ice cream.

Finally serve this delicious payesh decorated bowl with fresh cream and ice cream.

Its traditional food.It makes needed some steps.

First Step:

Ingredients:

Plain flour   2 ½ cups

Milk powder   1 ½ cups

Water   2- 4 cups

Salt  1 teaspoon

Butter   1 ½ tablespoons

Sugar  2 ½ tablespoons

Second Step:

Prepare purr:

With one liter of dry firewood like to gelatinize. It will be mixed 4 tablespoons cashew nut paste, 4 tablespoons coconut paste, half a cup of molasses nalen, half a teaspoon cardamom, 1 tbsp ghee should be well mixed firewood.

Need to be frequent.

Third Step:

Method:

At first add all ingredients except water. And Boil water smeared with flour and take better. Now cut into small loci shape, and then put the filling on the bread loaves of another. Let’s round down and press all over side. Now stew boil.

Finally serve this Kazoo Coconut mondapuri any decorated plate.

It’s so yummy, delicious and tasty.

First Step:

Ingredients:

Cow’s milk  1 liter

Vinegar   1/2   cup

Sugar   3 cups

Water     1 liter

Suji   1 tablespoon

Cardamom   ½  teaspoon

Second Step:

Preparing the Chena:

First take milk in a pan and keep it to boil on a low to medium flame. I used organic cow milk which does not have much fat. If you use buffalo milk, it has too much of fat and makes a thick layer of cream floating on top. You have to remove the thick layer of before you proceed with the making of Chena.

When the milk is heating up, line a strainer or bowl with a cheese cloth or muslin.

Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom.

When the milk comes to a boil, then reduce the flame to its lowest. Add 1 to 3 tbsp lemon juice. First add 1 tbsp lemon juice and stir. If the milk has not curdled completely, then add 1 tbsp more. Keep the lemon juice handy with you. Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. Stir after adding the lemon juice. Sometimes I have added 1 tbsp lemon juice and the milk have curdled and sometimes I needed to add 3 tbsp too. Vinegar also can be added instead of lemon juice. Another option is curd/yogurt. Add 4 to 5 tbsp of yogurt or more if required. With yogurt you don't need to rinse the Chena in water later.

And as soon as the milk curdles, switch off the flame. The milk should curdle completely with the green watery whey. If the milk does not curdle, then add ½ to 1 tbsp of lemon juice more.

And now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.

Gather the muslin from the sides and rinse the Chena or coagulated milk very well in running water. This brings down the temperature of Chena as well as removes the lemony flavor and tangy taste from the Chena.

Now squeeze the muslin with your hands very well, so that excess water is drained from the Chena. Remember there should not be excess water or moisture in the Chena as then the rasgullas will break when cooking.

Place a heavy weight on the Chena for 7 to 8 minutes. You can also hang the Chena for about 30 minutes.

Third Step:

Preparing the rasgulla balls:

After 8-9 minutes, remove the cheesecloth from the Chena. Note that the Chena should not have too much moisture nor be too dry.

Add 1 tsp shoji. You can also add all purpose flour. Adding either of them helps to bind the mixture. For a gluten free option, add corn starch instead of semolina or all purpose flour.

First mix the shoji with Chena and then begin to knead.

With the heels of your palms mash the Chena and knead. Keep on collecting the Chena from the sides and continue to mash and knead. This kneading process is very important and also decides the texture of Chena. When you feel your palms becoming a bit greasy, its time to stop. just a bit of greasiness is required. Avoid kneading to an extent where the whole Chena becomes greasy. I kneaded for about 10 minutes as I have very light hands. So depending on the quality of Chena and the pressure you apply while kneading, you can take more or less time. Note that the Chena should just begin to get greasy.

Knead to a smooth ball of Chena.

Now pinch small portions from the Chena and roll them between your palms to a smooth round ball.

Prepare all small balls this way. Cover all the Chena balls with a moist muslin or kitchen towel and keep aside.

Fourth Step:

Preparing sugar syrup:

In a large pan, take 2 cups sugar and 4 cups water. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size. You can also use a pressure cooker. I used a pan measuring 8 inches in diameter and 4.5 in height. A  4.5 liter stainless steel pan.

Keep this pan on stove top and heat the sugar solution. Stir so that the sugar dissolves. I cooked kneaded the Chena and cooked the sugar syrup simultaneously. You can also do this way.

Add 1 tbsp milk and stir. Adding milk helps in removing impurities. If there are no impurities then you don't need to add milk and directly proceed to step 25

Once the sugar solution becomes hot, the impurities begin to float on the top. You can either remove it with a spoon. Or strain the impurities in a cheese cloth/muslin lined strainer.

Now from the purified sugar solution, reserve 1cup in a cup or mug. This 1 cup of sugar solution we will be adding to the cooking rasgullas.

Reserve another 1 cup of the sugar solution in a serving bowl.

 Fifth Step

Cooking rasgullas:

The rest of the 2.5 cups of sugar solution you add it back to the large pan and bring it to a boil on a medium high flame.

Slid the rasgullas gently into the sugar solution.

Once all the rasgullas have been added to the sugar solution, shake the pan. Don’t stir the rasgullas with a spoon. Just gently shake the pan.

Now cover immediately with a lid and let the rasgullas cook. Keep the flame to a medium high.

And after 5 minutes, open the lid and add 1 cup of the reserved sugar solution. Shake the pan. Adding this reserved sugar solution ensures that the temperature & consistency of the sugar solution is maintained and the sugar does not cook to its thread consistencies.

Cover again and continue to cook.

After 5 minutes, again add 1/3   cup of the reserved sugar solution. Cover and again cook for 3 minutes. I cooked for 10 minutes.

To check the doneness, there are two ways. First place the rasgulla in a bowl or cup of water. If the rasgulla sinks to the bottom it’s cooked. Second method is to press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, it’s cooked

Once the rasgullas are cooked, switch off the flame and keep the pan down.

Now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. Cover and keep aside.

Now let the sugar solution in which the rasgullas were cooked, become warm. Then add this to the serving bowl containing the rasgullas.

Once the whole mixture has cooled down, add 1 to 2 tbsp rose water. If you don't have rose water you can also ½ tsp cardamom powder. Stir gently and allow the rasgullas to be soaked in the sugar syrup for 30 minutes.

Finally serve this rusgulla any plate with paratha or luchi

First Step:

Ingredients:

Clean meat   1 kg

Gram   ½ cup

Lentil   ½ cup

Mug peas  ½   cup

Ginger paste   2 tablespoons

Garlic paste    1 tablespoon

Coriander paste  1 teaspoon

Cumin paste  1 teaspoon

Onion slice   2 cups

Smelled rice  1 cup

Bay leaf    3-4

Turmeric   ½ teaspoon

Cardamom    4-3

Oil   1 cup

Pepper   4-5

Salt   as needed

Second Step:

Method:

First wash these small pieces of meat and to be cooked. Overall mix together soaking up all kinds of  peas overnight. Then 5-6 cups water in a pressure cooker with all peas, all spices and salt, bay leaf, and cook. And add little warm water. When boiled peas, then add with meat.

 Now boiling this smelled rice or basmati rice.

And now add 2 tablespoons butter, cooking for 10 minutes. Then spread over hot spices on this dish.

Finally serve this dish with barista, lemon, green pepper and coriander.

First Step:

Ingredients:

Plain flour     5 cups

Rice flour 1 cup

Yogurt 1 pot

Baking powder   2 ½  teaspoons

Cardamom  2-3 pinches

Warm water   1 ½  cups

Second Step:

For sugar syrup:

Water      2 cups

Sugar  2 cups

Lemon juice  2 tablespoons

Honey  2 tablespoons

Rose water   2 tablespoons

Saffron   a few threads

Cardamom seed  as needed

Third Step:

Method:

First mix flour and baking powder, and add all remaining all ingredients.

Then the texture of the dough should be close to a very thick crepe batter. And adjusting the  quantity of water accordingly. Then stand 6 hours at room temperature.

Now using plastic sauce bottle and pastry bag small tip, and fry the jalebi in a shape in hot oil.

Now prepare sugar syrup:

Put the water, saffron, cardamom and sugar on a heavy saucepan. Then bring to boil until the syrup begins to thicken. Remove from heat. While stirring, pour the lemon juice, rose water and honey.

Then immediately return to the heat and boil again, stirring constantly. And remove the pan from the heat at the first signs of boiling. Then let cool.

And finally soak the jalebi generously in this syrup. 

First Step:
Ingredients:

Milk (liquid)  2 liter
Powder milk   1 cup
Condensed milk  1 tin
Basmati rice  1/2 cup
Cardamom  5-6 pieces
Cinnamon  5- 6 pieces 
Raisins   5-6 pieces    
Almond(all)   1 cup
Salt  as needed


Second Step:
Method:

At first pan on the stove. Now pour all the liquid milk. To be with cardamom, cinnamon and a little salt. Stir and simmer for 5 minutes before pouring the milk powder to the mix would hold.

 Now simmer for 10 minutes to narrate. Palau rice should be. Frequently narrate 10 minutes, keep in mind that the vessel does not take down. Condensed milk should be given. 

After the bloom will be 3-4 times thicker. With chopped nuts and raisins and stir to give a little bit of all types. Although it will take it off the stove and the smell was thick.

 Finally serve this dish any decorated  bowl and pour over the chopped nuts the firni amusing.

Its so so yummy and healthy recipe.

First Step:

Ingredients:

Chicken   500 gram

Cauliflower  500 gram

Ginger  2 teaspoon

Garlic   2 teaspoon

Turmeric   2 teaspoon

Cardamom  2 teaspoon

Salt   as needed

Cumin   2 teaspoon

Yogurt    ½ cup

Mawa   ½ cup

Green pepper  6 pieces

Black pepper   1 teaspoon

White pepper    1 teaspoon

Potato     200 gram

Warm Water  as needed

Second Step:

Method:

At first, the chicken shed must be washed with water. The cumin paste, ginger paste, garlic paste, salt and a little hot spice paste and spices should be 1 hour.

The pot on the stove with the two tablespoons of soybean oil should be hot, pre-treated with the meat will be. Are medium to well narrate 8-10 minutes.

Before then be deducted from the cauliflower and potatoes. This will give each salt, turmeric, chili powder, black pepper, chili and stir 5 minutes, covered with 3 cups of water to be 5 minutes. Mawa will have to add again, and sweet yogurt.

A little while later, the soup will be down 5 minutes. Finally serve this dish any decorated plate with fresh rice or polao

First Step:

Ingredients:

Plain Flour     200 gram

Baking Powder   3 ½ teaspoon

Salt     as needed

Egg    1

Milk   100 gram

Tuna   1 can

Corn  1 can

Mayonnaise  4 tablespoon

Black pepper    as needed

Parsley leaf   for decoration

Second Step:

Method:

First pre-heat oven at 180 degree centigrade. Tuna and Corn oil and water do not shade. Then add all ingredients, tuna and corn should be made mixed. Mixed the ingredients in a bowl to create the yeast. Yeast cake cup size should be bowl. Now the tuna and corn mixed with yeast to be mixed. Put mayonnaise on it. Bake 5 minutes in the oven to 180 ° C. The bread to serve with the hot parsley.

First Step:

Ingredients:

Mutton Meat  1 ½  kg

Maida    1 cup

Ginger paste   2 tablespoon

Garlic paste   2 tablespoon

Green paste  1 teaspoon

Onion paste  1 cup

Papaya paste  2 ½  cups

Cornflour    2 ½  tablespoon

Turmeric powder   1/2 teaspoon

Cardamom powder  1 ½ teaspoon

Coriander powder    1 ½ teaspoon

Chana daal      1 cup

Red chili powder   1 teaspoon

Salt   as per taste

Oil  for frying

Second Step:

Method :

First wash the mutton meat (Kemah) properly with fresh water. Then mix all(papaya paste, onion paste, ginger paste, garlic paste, coriander paste, chili powder, chana powder, cardamom powder ,salt ) the ingredients very well with the mutton Kemah  and refrigerate for 3-4 hours or for overnight.

Then after 4 hour , take out the mutton Kemah mix out of the refrigerator and make medium sized tikkias out of the mixture.

Now make small patties of the  prepared mix and deep fry in hot oil in 20 minutes on each side. Make sure the Kemah is cooked  both sides of the kabab gets golden brown in colour.

And now serve the Galouti Kabab hot with sauce, lemon ,onion rings, and paratha.

First Step:

Ingredients:

Salt    1/2  teaspoon

Sugar  1 and ½  cup

Eggs   5(Large)

Vanilla extract  3 teaspoon

Butter(soft)  For greasing the pan

Flour      1 cup

Cocoa powder     1 and ½  cups

Flour     ( For buttered pan)

Brown sugar     1 and ½  cups

Melted butter   10 ounces

Second Step:

Method:

First preheat the oven to 280 degrees F. Then mixer fitted with a whisk attachment,beat the eggs at medium speed until fluffy and light yellow.Now add both sugar.

And add remaining other ingredients, and mix to combine.

Pour the batter into a greased and floured 10 inch square pan and bake for 50 minutes. Then check for d oneness with the tried and true toothpick method : a toothpick inserted into the center of the pan should come out and clean.

When it’s done, remove to a rack to cool.

Then resist the temptation to cut it until it’s mostly cool.

Finally serve this brownie any decorated plate .So delicious.