Try shilpicorner

INGREDIENTS 4 cups full cream cows / buffalo milk 2 tbsp saffron milk ½ tsp cardamom powder 5 tbsp chopped dry fruits, pistachios, almonds, cashews 5 slices bread, preferbly white sandwich bread INSTRUCTIONS firstly, in a large nonstick pan heat thick cows or buffaloes milk. stir occasionally making sure the milk doesn't stick to bottom of vessel and get to a boil also reduce the flame to medium.  Once a layer of cream is formed over the milk, stick it to sides of vessel. make sure to stir from bottom of vessel so that milk doesn't burn. further, get the milk to boil again. and repeat the gathering of cream to sides of kadai for atleast 3 -5 times or till milk reduces to one-third. add cardamom powder and saffron milk. give a good mix and get the milk again to boil. also scrape off the collected cream from sides. and give a good stir. furthermore, simmer for 2 minutes. allow it cool to room temperature and further chill for 2 hours. now cut the bread into round pieces with the ...

INGREDIENTS 1/3 cup butter 1/2 cup sugar 3 eggs 2 tbsp honey 2 tsp vanilla extract 1/3 cup  yoghurt 1 1/2 cups wholemeal flour 1/4 cup cocoa 2 tsp baking soda 2 tsp cinnamon 1/4 cup dark chocolate chips                            @Icing@ 1/2 cup dark chocolate chips 3 tbsp oil 1 tbsp vanilla extract INSTRUCTIONS Preheat oven to 170C Cream butter and sugar. Mix in eggs one at a time. Add honey, vanilla extract and yoghurt and mix well. Sift dry ingredients into separate bowl. Add husks from sieve and chocolate chips to dry ingredients. Mix dry ingredients into cake mixture. Spoon mixture into greased and lined 20 x 30 sponge roll tin. Bake for 45 minutes or until a skewer comes out clean. Leave to cool completely before adding the icing (if using).                             @Icing@ Melt chocolate chips and  oil over low heat. Add vanilla ...

Ingredients 2 servings 1/2 termaric powder 1/2 red chilli powder 250 gm paneer, cut into medium cubes 3 tbsp mustard seed 1 tbsp poppy seed 1/2 cup yogurt, whisked 1/2 tsp turmeric powder 6 green chillies (3 roughly cut and 3 slitted) 2 tbsp mustard oil as needed chopped coriander leaves (optional) 1/2 cup water (optional) 1/2 cup peas to taste salt Steps Cut the Panner in desired shape,sprinle some termaric powder,red chilli powder on it and mix well. Take a pan and fry paneer lightly. Soak mustard seed and poppy seed in little water for 15 minutes and make a fine paste by adding 3 roughly cut green chillies and peas. Keep the paste aside.    Take a steel container (something dabba type) with a tight lid. If you don’t have one, you can cover any steel vessel with aluminium foil.    In the vessel, mix the mustard-poppy paste with yogurt, turmeric powder, salt and mustard oil. If you find the mixture very thick, you can add some water. Remember, adding water is comple...

Ingredients 1 tablespoon ghee  200 grams lauki or 1 cup grated lauki (dudhi or ghia or bottle gourd or opo squash) 2.5 cups full fat milk 1 pinch saffron strands ¼ to ½ teaspoon cardamom powder 5 tablespoon sugar or add as required 1 Carrot 1 to 2 teaspoon rose water (optional) 12 to 15 cashews 1 tablespoon raisins - optional Instructions Rinse, peel and grate 200 grams lauki and carrot. You should get 1 cup grated lauki. In a thick bottomed pan, heat 1 tbsp ghee.  add the lauki and carrot. Stir the lauki and lauki well and begin to saute it on a low to medium flame. Stirring often, saute for 4 to 5 minutes. .............making lauki ki kheer........................ Then add 2.5 cups milk and stir. On a low to medium flame simmer the milk stirring at intervals, so that the milk does not scorch at the bottom of the pan. After 5 to 6 minutes, add a pinch of saffron strands. Continue to simmer milk till it comes to a gentle boil. Keep on cooking milk, till its reduced a bit....

Ingredients 1 kaddu 300 Gm sugar 2 cups water For stuffing 250 Gm khoya (Mava) 100 Gram sugar powder 15 almond fine chopped 1 tablespoon Pistachios Chopped 8 Cardamom  ...........................Steps.............................. Wash and peel the kaddu,Now Cut it in thick ring shape ,After that take out the centre part i.e seeds nd other stuff Heat some water in a pan and when the water starts to boil, put Kaddu in it. Let them boil for about 3-4 minutes and then turn off the heat. Cover the pan with a lid and set it aside for half an hour. After half an hour, strain the water entirely from the Kaddu. In an another pan add water and sugar and let it boil until it forms a syrup. Stir in continuously so that the sugar gets dissolved in the water properly.  Put all the kaddu in this syrup and let it for 20min in the syrup. Let them get sweet.  The next step is to prepare the filling. Put khoya in a deep pan and roast it on a medium flame till it turns light brown in colour...

INGREDIENTS FOR CORN FLOUR MIXTURE: ½   cup   corn flour / corn starch 1½   cup   water OTHER INGREDIENTS: 1¼   cup   sugar 1   cup   water 1   tsp   lemon juice 4-5   tbsp   ghee  10   cashews ,  chopped ¼   tsp   cardamom powder / elachi powder few drops of orange food colour / colour of your choice 5   almonds ,  chopped for garnish INSTRUCTIONS CORN FLOUR MIXTURE RECIPE: firstly, in a large mixing bowl take corn flour and water. mix well without forming any lumps. furthermore, add half cup of more water and continue to mix. keep aside. CORNFLOUR HALWA: firstly, in a large kadai / non-stick pan take sugar add water. allow the syrup to boil. pour corn flour mixture into the boiling sugar syrup. furthermore, stirring continuously on low-medium flame. once the corn flour mixture starts to boil, and starts to thicken. immediately add a tsp of lemon juice. also keep stirring till the mixture thi...

Ingredients Biscuits- 10 milk biscuits  Cashew and badam chopped - 2 tbsp Sugar to taste Baking powder - 1 tsp Milk - half cup Butter - 1 tsp Choclates Instructions Take the biscuits and powder them in a mixerwith choc lates Put this powder in a bowl & add milk and mix well. It should not be very thin. Add sugar if required. Then add some chopped almonds and cashew in it. Put baking powder in it and mix well Then take an appe pan and heat it. Put a little butter in each hole. Then pour 1 tbsp of batter in each hole. Add chopped nuts Then cover & cook it on low flame for about a minute. After it is done remove carefully with the help of a spoon/stick The appe are soft when hot. Serve

Ingredients: Warm Milk – 1 1/4 cup  Sugar – 3 tblspn Dry Yeast – 2 tsp  Maida – 2 cups + more as needed Wheat Flour – 1 cup Salt – 1/4 tsp Butter – 4 tblspn Tutti Frutti – 3/4 cup  Custurd-3/4 tsp (My 1 cup measures 240 ml) Method: Heat milk in a sauce pan till warm,add butter and allow it to melt. Set aside to cool down. Add sugar and mix well. Add in yeast and set aside for 5 mins so the yeast activates. Now take flour, custurd powder,wheat flour, salt in a bowl and whisk well.  Add in the tutti frutti and mix well. Add the milk mix and knead to a dough. Cover and set aside for 1 hour. Now punch back the air out and knead well. Now spread it like a square in a floured surface and roll it tightly. Place it in a greased loaf pan. Let it rise for 30 mins. During the last 10 mins of rising, preheat oven to 190 degree C / 375 degree F. oven. Now brush the top with milk and bake for 35 to 40 mins in a 190 degree C / 375 degree F. oven. If is getting too dark, place a she...

Ingredients                            :For Koftas:   Raw bananas 2, boil in 3 cups water till    soft   Onion 1, small, very finely chopped   Besan 1 tbsp   Ginger Green chili paste - 1 tsp   Coriander powder 1/2 tsp   Amchur powder pinch   Coriander leaves 2 tbsps, finely chopped   Salt to taste   Oil for deep frying koftas                            : For Gravy :   Cinnamon stick 1"   Cardamom 1   Onion 1, finely chopped   Tomato 1, large, pureed   Green chillies ginger paste - 1 tsp   Turmeric powder 1/4 tsp   Red chilli powder 1/2 tsp   Cumin powder pinch   Coriander powder 1 1/2 tsps   Garam Masala 1/4 tsp   Cashew 10 (soak in 1/4 cup milk for 15 mts and grind to a paste)   Fresh cream 1 tbsp for garnish (or malai/top of milk) ...

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 cups finally chopped vegetables 2 spring 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 rice vinegar or apple cider vinegar or regular vinegar 2 tablespoon sesame oil or 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 al dente or just cooked, remove the pot from fire and strain the rice. Gently rinse the rice in water so that they stop cooking and don't stick to each other....

INGREDIENTS ¼   cup   ghee / clarified butter 8   cashew / kaju ,  halves 5   almond / badam ,  chopped 2   tsp   raisins / kishmish 2   tsp   dry coconut / kopra 2   pods cardamom / elachi 4   cloves / lavang 1   cup   water ¼   tsp   saffron / kesar ¼   tsp   orange food colour ,  optional ½   cup   basmati rice ,  soaked 30 minutes ½   cup   sugar INSTRUCTIONS firstly, in a large kadai heat 2 tbsp ghee and roast 8 cashew, 5 almond, 2 tsp raisins and 2 tsp dry coconut. roast to golden brown on low flame and keep aside. in the remaining ghee add 2 pods cardamom and 4 cloves. also add 1 cup water, ¼ tsp saffron and ¼ tsp orange food colour. mix well making sure the colour is mixed well. further, add 1 cup soaked basmati rice (30 minutes) and mix well. cover and cook on medium flame for 10 minutes. mix gently, making sure rice is half cooked. further...

Ingredients 1 cup kaju (cashews) ½ cup sugar or add as required 5 tablespoon water 1 tablespoon ghee  1 teaspoon chopped rose petals or rose water or 8-9 strands of saffron (optional) Instructions grinding cashews,Powder the cashew in a coffee grinder or a dry grinder. The cashews should be in powdered form and not become pasty or oily. making kaju katli mixture On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai. Meanwhile grease a plate or a tray and keep aside or keep butter papers ready. When all the sugar dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step. Stir and keep on stirring the cashew mixture on a low flame. The cashew mixture would start thickening. Cook the kaju mixture for approx 7-9 minutes till the whole mixture starts to come together. making kaju katli Remove the whole lump of th...

Ingredients  1   cup   makhana   (foxnuts or phool makhana) 2   cups   organic milk   3-4   green cardamom   10-12   cashews   or 10-12 almonds - blanched and sliced 1   tablespoon   golden raisins 3.5 to 4   tablespoon   sugar   or as required 1   pinch   saffron 2 to 3   teaspoon   ghee  and 1 carrot Instructions roasting makhana and cashews Heat 1 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. Grate the carrot 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 ...