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Ingredients: Beetroot – 2 cup Kaju – 1/2 cup Sugar – 1/2 cup Coconut grated– 1 tbsp Ghee –3 tsp Cardamom powder – 1/2 tsp  Method: Peel off the skin,trim the edges and blend beetroot in mixer grinder. Now dry roaste kaju and  blend it.Now take ghee in a pan. Now add beetroot and saute. Saute till raw smell leaves,this will take atleast 10mins in low flame.Now add sugar,the mixture will turn grey. Add little ghee,add the blanded kaju in it.By now the mixture would have thickened.It will start coming together .Add cardamom powder. Keep stirring continuously in low flame, it will start to bubble at the edges.Look at the small bubbles at the edges. Keep stirring for few more mins,once it is thick and starts to leave the sides of the pan . It will also look little dry this is the perfect stage,Transfer the mixture to a bowl.  Take a spoon of mixture in your hand and roll it .Then Cool down completely and coated the roll with grated coconut .After that store it in airtight cont...

Ingredients For Cooking Rice 1.5 cups basmati rice or long grained rice 6 cups water ½ teaspoon salt 2 to 3 drops of oil For Making Schezwan Fried Rice 2 or 2.5 cups finally chopped vegetables (i used - 1 medium carrot, ¼ cup finally chopped cabbage, 1 small capsicum/green bell pepper) 1 or 2 onions - finely chopped 2 to 3 garlic, finely chopped 2 tablespoon schezwan sauce or as required ¼ teaspoon crushed black pepper or as required ½ teaspoon regular vinegar 2 tablespoon any vegetable oil salt as required.                             Instructions Cooking Rice Rinse rice very well till the water runs clear of starch. Soak the rice in enough water for 30 minutes. Drain and keep aside. In a pot, bring to a gentle boil 6 cups of water with salt and 2 to 3 drops of oil. Add the soaked and drained rice to the hot water. On a low to medium flame cook the rice without the lid. When the rice becomes  just cooked, remove...

  Ingredients                         To Juice the Beets 1 beetroot peeled roughly chopped  2-4 Tbsp water                          For the Lemonade 1 lemon 1 tbsp sugar/ powdered sugar 3 cup water ice cubes(optional) Instructions In a medium sauce pan, add water and  sugar Heat on medium heat until sugar is melted While water is heating, juice the lemon. In a blender, blend the beet pieces plus the water Place the blended beets in a cheese cloth over a bowl Strain until nothing but the pulp remains on the strainer In a jug, add the beet juice, sugar water and lemon Add ice cubes Serve Immediately

 I Ingredients 1 cup makhana   500 ml milk 3-4 green cardamom  10-12 cashews or 10-12 almonds sliced 1 tablespoon golden raisins 3.5 to 4 tablespoon sugar or as required 1 pinch saffron 2 to 3 teaspoon ghee                             Instructions         *Roasting Makhana And Cashews* Heat 2 to 3 tsp ghee in a pan. Add the phool makhana and cashews. On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy.  The cashews will also get golden. Stir often while roasting them. Then remove them in a plate and keep aside.            *Making Makhane Ki Kheer* Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan. Stir at intervals so that the milk does not scorch from bottom. Let the milk come to a boil. Whilst the milk is getting heated up,  Reserve 1/3 cup makhana and add the remainin...

  Ingredients Rava -1 cup Water – 2/3cup Sendha namak – a generous pinch Ghee – 2tbsp Peanuts (skinless) – handful Cumin/rai– 1 tsp Ginger chopped – 2 tsp Green chilli – 1 Curry leaves – 3/4 Potato (Boiled & Diced) – 1 cup Coriander chopped – handful Pepper Powder – a pinch Termaric-1 pinch Chopped carrot Chopped Simla mirch                                   Method In the pan add cumin/rai, ginger, green chilli and saute them. Add curry leaves, diced potato ,Simla mirch,carrot and termaric and toss them for two mins. Add Rava and toss them with some sendha namak. Pour water and cook till it turns to an Upma like consistency,then add two spoon ghee and mix well. Once thick add in dry roasted peanuts, chopped coriander and pepper and mix them. Serve it hot immediately.

 NGREDIENTS                For the dough 2 cups atta  1/2 teaspoon salt 2 teaspoons oil,  water to knead the dough, around 3/4 cup                         For the filling 200 grams crumbled paneer almost 2 cups crumbled paneer 2 tablespoons chopped coriander 1 green chili chopped, or adjust to taste 1/4 teaspoon garam masala 1/8 teaspoon ajwain  1/8 teaspoon salt or to taste                       INSTRUCTIONS   To a large bowl, add atta , salt and oil. I use the steel bowl. 2- Start adding water, little by little to knead the dough.  Knead to a soft and smooth dough.  Transfer the dough to a container and apply some oil on top. Cover with a cloth and let it rest for 20 to 30 minutes. To make the filling, crumble paneer in a bowl or plate. Then add the coriander, green chili, garam masala, ajwain and ...

Ingredients  2 Green Chilies 1 Tbsp Ginger-Garlic paste 1/2 Cup Bread Crumbs 1 Tablespoon Corn Flour 1 Teaspoon Red Chilli Powder 1 Teaspoon Black Pepper Powder  1/2 Teaspoon Turmeric Powder  1/2 Teaspoon Roasted Cumin Powder  1.5 Teaspoon Chaat Masala 1 Teaspoon Salt, or to taste Oil for Frying Instructions Boil the potatoes and mash them in a mixing bowl. Pressure cook or boil the corn kernels for 5 minutes or till they are cooked. You can also microwave for 2-3 minutes instead. Then coarsely grind them and add them to the bowl. Add finely chopped onions, bell peppers, green chillies and ginger-garlic paste. Then add some corn flour and breadcrumbs  to the mixture. This will help absorb the excess moisture and bind the cutlets. Add red chili powder, turmeric powder, black pepper powder, cumin powder, chaat masala and salt to the bowl. Mix all the ingredients together. Divide the mixture into roughly 10 equal parts. Shape each part into a circle using your hand...

 Mutton keema Ingredients 500 gms minced meat/keema 2 tbsp oil 2 onions finely chopped 1/2 cup green peas 1 tbsp ginger garlic paste 1/4 tsp turmeric powder 1/2 tsp red chilli powder 2 vertically slit green chillies 1/2 tsp garam masala Powder 1.1/2 cup water 2 tbsp fresh Coriander salt to taste 3 medium size tomatoes, finely chopped 1/2 tsp black pepper powder                        ........  Steps.......... When the meat is minced or made into a keema, it should be minced thickly and not machine minced. Thickly minced meat tastes the best. Firstly, wash mutton keema and strain out the excess water from the keema . Take a pressure cooker or a cooking vessel.Into it, add oil and heat it. Add sliced onions, green chillies and saute until the onions turn very slight brown colour,then add green peas. Add ginger garlic paste and saute to get rid of raw smell.Add mutton keema into it and roast well.Roast it until the keema...

 Ingredients: Fresh yogurt: 1bowl Vinilla essence:1tbsp Jaggery-1 tbsp Black cheakpeas:6-7 Almond:3 Breakfast nuts :1 tbsp Banana-1 Apple-1 Blackberry-2 Chia seeds-1tbsp Topping:: Keep yogurt in a dip bowl mix jaggery, vanilla essence in it . Top with chopped fruits Then Top with all the remaining items on it And enjoy breakfast.

Ingredients 1/4 cup  oats   1/2 cup plain  yogurt   1 banana, cut into thirds   1/2 cup fat-free milk   2 teaspoons honey/sugar   1/4 teaspoon ground cinnamon Directions:: In a blender, combine dry roasted oats, yogurt, banana, fat-free milk, honey, and cinnamon; puree until smooth. Serve immediately. Note:If you want you can add ice cube. For cold smoothie.

 Oats breakfast......in my style For one person Ingredient Plain Oats dry roasted(soaked in water overnight)-2 spoon Chia seed(soaked overnight)-1tbsp Apple (cut into small pieces)-1 Almond (soaked in water overnight)-2 Kismis(soaked in water overnight) Red chana(soaked overnight)-5-6 Honey Sugar-1/4 tbsp Chocolate syrup Process- 1)Wash soaked oats properly and then keep it in plate . 2)Put chia seeds on it. 3)Put chopped apples or other fruits you want . 4)Sprinkle sugar. 5)put all soaked items on it (kismis, almond,red chana) 6)put honey on it  7) sprinkle breakfast seeds on it. 8) decorate it with chocolate syrup.

Ingredients 1 cup Bulgur Wheat / Daliya  1 cup Capsicum  1/2 cup Chopped carrots 1/2 cup  chopped cucumber 1/2 cup pomegranate 1/2 cup chopped tomatoes 2 tbsp ghee Salt to taste 1/4 tsp Turmeric powder  2 tsp Lemon juice2 tsp Lemon juice 2 cup Water Shocked half spoon chia in 2 cup Water overnight. Instructions Wash Daliya 2-3 times and drain the water. Turn on Gas , heat ghee. Now add  washed daliya ,salt, termaric,capsicum.  Stir well. Turn medium flame , close the lid by adding water for 2-3 wistle. When cooking time is complete, do a quick release of the pressure. Now take daliya in plate and put all the raw vegitable (tomatoes,carrot, pomegranate, cucumber)on daliya with shocked chia. Daliya is ready.......

 PANEER LACCHA PARATHA ( With Wheat 🌾) Ingredients Wheat flour - 2 bowl Grated Paneer  - 1cup  Roasted red chilly powder- 1tbsp Chopped Coriander leaves - 1 tbsp Ajwain seeds - 4 pinch  Butter /ghee - 1/2 cup Garlic paste- 2-3 tbsp Salt - to taste Instructions In a kneading bowl mix together wheat flour,salt, Make a soft dough with the help of little warm water Keep aside for fifteen mins. Take a ball of dough ,quite bigger than chapati boll. Roll out thick chapati Spread Ghee/ butter on it. Now apply garlic paste on it. Now sprinkle roasted red chilli powder. Now sprinkle ajwain. Now sprinkle coriander Now sprinkle paneer properly. Cut halfFrom the middle of chapati with the help of knife Then make the cone nd set it as shown in vedio. Now Roll it like paratha by dusting flour. On a heated pan,make paratha applying butter / ghee on both the sides. Then keep it on a cotton towel nd crunch it ..as it is hot be careful . Serve garma garam paratha with sabji

  INGREDIENT 6-7Oreo cookies 2cup milk 1 cup vanilla ice cream(optional) 1 tablespoon chocolate sauce sugar as required 1 tbsp chia (shocked in water) Kismis 4-5 (shocked in water over night) HOW TO MAKE  Step 1    take a bowl and coarsely crush the Oreo cookies in it. You don't need to powder them, they should be crushed enough to be blended into a shake. Step 2   Now, pour milk and chocolate syrup in a blender. Also, add Oreo cookies and ice-cream in the blender and sugar if you need. Blend well all the ingredients until combined completely. Step 3 Pour the prepared milkshake into a glass. Finally, top the milkshake with the chia and kismis. Serve immediately with a straw

 INGREDIENTS For Custard: 1/2 liter milk 1 tin sweetened condensed milk (400 gm) 300 ml cream (tetra pack or fresh) 4 tablespoon cornflour 2 teaspoon rose waterF ForSweet Syrup:  1cup water 1 cup sugar 1 tablespoon lemon juice 1 tablespoon rose water Other Ingredients: 15-20 normal size toasted bread rusk  2 cup crushed Good day biscuit Dry rose petals (optional) Pamogranate DIRECTIONS                                                                                              STEP 1 For Sweet Syrup: Heat a small saucepan and add sugar, water, and lemon juice. Once the sugar has completely dissolved, add rose water. Stir well and bring to a steady boil. As soon as it starts to boil, switch off the flame and let the sugar syrup cool down. ...

  INGREDIENTS 1.1¾   cup  maida 2.2   tbsp   rava  3.1   tsp   fennel  4.½   tsp   elachi powder 5.3   tbsp   dry coconut ,  grated 6.3   tbsp   ghee /  refined oil 7.½   cup   sugar 8.½   cup   water 9.oil / ghee for frying 10.1/2 cup Chopped dry fruits INSTRUCTIONS firstly, in a large mixing bowl take 1¾ cup maidaand 2 tbsp rava. also add 1 tsp fennel, ½ tsp cardamom powder, 3 tbsp dry coconut and dry fruits and mix well. further, add 3 tbsp ghee. crumble and mix well making sure the dough holds shape. now prepare sugar water by heating ½ cup sugar in ½ cup water. stir well until the sugar dissolves completely. do not boil to attain any sugar syrup consistency. cool the usgar water completely, and pour over flour as required. knead to smooth and tight dough adding sugar water as required. pinch a small ball sized dough and roll to circle shape. now shape to it u...

 Ingredients  For the marinade: 250 gm boneless chicken- cut into 3 cm cubes 6-7 garlic pods 2.5 cm ginger piece 1/4 tsp white pepper powder 1/4 tsp red chilli powder 1/4 tsp salt 1/2 tsp garam masala 1 tsp coriander powder 2 tsp lemon juice For the batter: 1 egg 2 Tbsp gram flour 2 Tbsp refined flour 2 tsp lemon juice 1/2 tsp red chilli powder 1/4 tsp salt 1/2 tsp garam masala Oil to deep fry                   Makeing Chicken Pakora Marinate the chicken with ginger-garlic paste. Add the remaining ingredients. Keep aside for at least an hour. Mix together all the ingredients for the batter and beat thoroughly. Heat oil in a kadahi. Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown. Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper. Serve with mint chutney.

  Ingredients: Chicken – 1/2 kg with bones on Onion – 1 large sliced thinly Green Chilli – 1 slit Curry leaves – 2 sprig Salt to taste Chilli powder – 1 tsp Lemon Juice – 1 tblspn Oil – 1 tblspn Soya sauce – 2 tsp For Grinding: Shallots – 12 Green Chilli – 5 Garlic – 10 cloves Ginger – 2 inch piece Method: Take grinding ingredients in a blender and make into a puree. Set aside till use.  Now take chicken in a bowl and add in salt, chilli powder and lemon juice. Mix well and let it marinate for 30 mins or so. Now heat oil in a non stick kadai. Add in onions, curry leaves and slit green chilli. Saute till golden.  Add in pureed masala and mix well. Cook till oil separates. Now add in the marinated chicken and mix well. Toss well in the masala. Cover the pan with a lid and simmer the flame. Let it cook on a low heat for 30 to 35 mins. Now open the lid, most of the water from the chicken would have leached out and the chicken must be cooked. Now increase the heat and evaporat...

  Ingredients Oil for deep frying CHICKEN: Chicken with skin and bones - 1 whole chicken cut into 12 pieces Salt to taste Black Pepper to taste Lemon Juice or vinegar - 1 tblsp FOR FLOUR COATING: All Purpose Flour / Maida - 2 cups Cornflour - ¾ cup Garlic powder - 2 tblsp Dried Parsley - 1 tblsp Dried Oregano - 2 tblsp Dried Basil - 1 tblsp Salt to taste Black Pepper - 2 tsp Chilli Powder - 1 tblsp FOR EGG: Egg - 2 Water - ¼ cup Salt to taste Instructions Mix chicken with salt, pepper and vinegar and set aside. Take flour in a bowl along with all ingredients given together. Set aside. Take egg, salt, water in a bowl and whisk well. Now take chicken, coat in flour, then dip in egg and then coat in flour. Pack it well. Set aside in a plate to dry for 5 mins. Heat oil in a pressure cooker, drop chicken in and fry for 30 seconds to 45 seconds. Cover the cooker and pressure cook for 1 or 2 whistle. Now switch off the flame and let it sit for 5 mins. Now release the pressure carefully by...

  Ingredients: Oil – 1 tsp + for deep frying Onion – 1 medium size chopped finely Curry leaves a spring chopped finely Green Chillies – 1 chopped finely Ginger Garlic Paste – 1 tsp Chilli powder – 1 tsp Coriander powder – 2 tsp Garam Masala Powder – 1 tsp Salt to taste Potatoes – 2 large boiled, peeled and mashed Cornflour / Cornstarch – 1/4 cup All Purpose Flour / Maida – 1/2 cup Bread Crumbs – 2 cup Method: Heat oil in a pan, add in onions, curry leaves, chillies, salt and saute for a min. Now add in all spice powders and toss well. Pour this in mashed potatoes and mix well. Divide it into equal portions. Take small portion, roll it into a cylinder. Do this for all croquettes. Take cornflour in a bowl, add some water and make it into a paste. Take one croquettes, roll it in some all purpose flour, now dip it in cornflour mix and roll it in breadcrumbs. Repeat this for all potatoes. Now put the balls in fridge for 15 mins. Heat oil for deep frying. Drop balls in, and fry till gold...

  Ingredients: Potato – 1 large boiled Cheese – 2 t sp grated  Chilli powder / Pepper powder – 1/2 tsp Oregano – 1/2 tsp (optional) Cornflour – 2 to 3 tblspn or more as needed Oil for Deep frying Method: Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except cornflour and oil. Mix this really well. Now add in cornflour and mix well. Shape it into dough. Put this dough in fridge and let it rest and chill for 1 hour. Now divide the dough into equal portions. Shape each portion into a smooth ball. Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile. Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy. Drain in paper towel. Serve with ketchup