Paneer kathi Rolls

Paneer kathi Rolls 

 

 

Suffing-:

Paneer

Hued chime papers - red yellow green

Onions

All cut in solid shapes.

*Marinade-:

Yogurt/Dahi

Ginger garlic glue

Smashed kasoori methi

Everest Tandoori masala

Chaat masala/Dry mango powder

Red crisp powder

Turmeric

Salt

Add all veggies and paneer to this and keep aside to marinate for 1 hour or something like that.

Utilize sticks to flame broil them on tava with dash of margarine or utilize OTG.

*Chutney-:

Mint leaves + coriander leaves+ 2 palak leaves + green chillies+ ginger+ garlic+ little bit of onion + salt - : crush , include few drops of lemon juice.

*Salad-:

Cut onion + generally cleaved mint and coriander clears out.

* Roti-:

I utilized customary wheat flour poli/roties. Just moved them greater than regular fulkas.

Amass :

On a hot tava include margarine , put roti spread smidgen of margarine, chutney, include paneer stuffing , serving of mixed greens , sprinkle squeeze of visit masala, roll and eat hot!!

Recipee for Aakkhha Massor

Recipe for Aakka Massor

1. Take Half glass masoor . Rince well twice. Include 1 glass water and little salt and weight cook masoor.

2. give cooker a chance to cool.

3. Granulate 6 to 8 little spoon Desiccated coconut, 4 garlic cloves and ginger. Crush to fine blend without water .

4. Warmth the kadhae and include oil (you require lil additional oil ) . Include Chopped onion ( 1 major onion). Saute till onion transforms into pink shading.

5. presently include the coconut,garlic ginger blend. Blend and mix again.Can you notice pleasant fragrance in Kitchen now ..

6. Presently, you can see oil isolating blend.

7. Time to include - turmeric ( half masalewala spoon), Red stew powder (1 masalewala spoon), And Hero of Aakkha masoor is Kolhapuri Kanda Lasun Masala (4 to 5 Masalewale spoon). Blend well and continue strirring for half of moment .

At this point , individuals perusing daily paper or sitting in front of the TV in corridor will come in kitchen and ask you ..when to take plates for supper..

8 . Include cooked masoor in kadhai . On the off chance that you have stock left in cooker , Add that as well .It tastes great with sauce .

9. Season with salt. blend well.Simmer the curry on a low to medium fire without a top for 5 to 6 minutes.

10. When you see Tarri ( oil ) to finish everything, the curry is finished.

11. Topping with some hacked coriander leaves and serve kolhapuri style akkha masoor hot with delicate chapatis, bajra or jowar rotis or steamed rice.

Spinach Parathe

Spinach Parathe

Special Tiffin recipe for kids 

Formula

# Take one of washed and destroyed Spinach.

# Take green chilies, ginger, garlic as per your taste n kids taste n pound them in Mortar and pestle or processor n influence coarse to glue.

# Heat five tablespoons of oil in tadka skillet , include half tablespoon of cumin, as per taste include red bean stew powder,coriander powder ,Turmeric powder, Sugar n above glue ,sear for another moment..

# Take some seived entire wheat flour include sear masala, spinach n salt as indicated by taste, ply it n influence a delicate mixture by adding minimal little to water, cover n let it rest for 10 minutes.

# Take mixture n roll parathas by applying Desi Ghee as appeared in pics.

# Heat tawa n make parathas applying Desi Ghee on the two sides as appeared in pic.

# Served with pickles, stick, curd,raita, margarine, green chutney, dhecha...aur aise BHI

Soya Nuggets Soya Nuggets

Soya Nuggets Soya Nuggets

 

I can not tell the exact quantity ... you are sure to understand the universal.
Soak 2 cups of water and take soya beans. Corn flour, red Kashmiri powder, garam masala, and 2 spoon grass masala (I deliberately pour more than I like, I like it, and taste tastes very well, but trust me does not have to be so much sour, because all of the soyabean mast Soak it.) and salt to taste (add salt to taste, because licking masala as you are adding it). Now keep all the 15/20 min to marinate soyabha without water. And then mix it again and make a deep fry ... easy to make and tasty to enjoy as a starter ..!

 Methi Gond Dry Fruits Laddoos Recipe....

Ingredient's:

250gms Rawa/sooji/Semolina..

250gms Mixed dry natural products according to your decision

200gms Desi ghee

200gms Makhana/Fox nut

150gmd Gond/Tragacanth Gum

250 to 300 gms Jaggery/Gud ( according to your taste )

50gmd Methi seeds/Fenugreek

200gms Dry squashed Coconut or you can utilize 3 entire Raw coconut according to your decision..

2tsp Cardamom powder or Elaichi powder

Strategy:

Broil every dry natural product in ghee and keep aside

Broil makhana in ghee and keep aside

Broil Gond and keep aside

Broil Semolina in Ghee and keep aside.

Broil Crushed Coconut in ghee and keep aside..

Dry dish Fenugreek seeds and pulverize them in blender..

Presently get ready Jeggary Syrup or Gud ki Chashni.. To get ready Jaggery Syrup hack Jaggery in little pieces and include it in a sauce dish and include 100ml water or according to your prerequisite. Warmth gas and keep Medium fire and blend it once then include 1tbsp Ghee.. what's more, make not all that thik and not all that thin syrup..

While influencing Jaggery Syrup to squash All dry natural products in stout shape in a blender processor.. I smash them in Haman Dasta ( my dadima use to do this )

Blend simmered Semolina, Roasted Coconut, Crushed Methi or Fenugreek, smashed Makhana, pulverized Gond, squashed dry foods grown from the ground powder.. Blend them well..

Presently keep roti tawa on gas and keep profound Pan and include every single blended fixing keep flam low and now include Jaggery Syrup in Laddoo Mixture and mix well. Keep cover on container and let it cook together for 3mins. Presently open top blend again and cover the skillet and keep for more 3mins. Rehash this procedure for more 3 times. It is called Dum pe rakhna.

After Dum kill gas. Keep it as it is for 5 mins at that point open cover and make laddoos till the blend is hot. In 250gms Rawa you can influence least 24 to 28 to laddoos on the off chance that you making enormous laddoos.. ☺