Try shilpicorner

 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...