Cold Coffee

Ingredients:

1. 2 glass of milk
2. 2 tablespoon of sugar
3. 1 tablespn of coffee powder
4. Ice cubes

Method:

1. In a blender, mix all the ingredients except ice-cubes and blend it for around 5 minutes
2. Now add ace cubes to the mixture and serve it cool

Paneer Wings

Ingredients

For Paneer Wing

1. Bread crumbs-5 tblspn
2. All purpose flour- 1 tblspn
3. Corn Flour- 2tspn
4. Milk- ½ cup
5. Paneer- 250 gms

Spicy Sauce:

1. ½ cup butter melted
2. ½ cup butter
3. Tabasco Sauce- 4 tblspn
4. Brown sugar/ white sugar- ¾ tsp
5. Salt- 1 tsp
6. Paparika- 1 tsp
7. Balsamic Vinegar- 1 tsp
8. Cayenne Pepper- 2 tblspn
9. Chilli Sauce- 1 tsp

Method:

1. In a bowl mix all the ingredients of Sauce and mix well and keep aside
2. Take a bowl mix all purpose flour, Corn flour, bread crumbs, milk and mix well and make a thick batter.
3. Cut Paneer in cub and dip them in thick batter, mix slowly so that paneer doesn’t break and the batter gets coated on paneer.
4. In a fry pan, heat oil to the frying level put the batter coated paneer and deep fry till all the side gets dark golden brown.
5. Now dip this Paneer wings in spicy sauce and serve this with Ketchup.

Note:

• You can interchange Paneer with Chicken 

Rajasthani Malpua

Yummy Malpua

Ingredients:

1. Milk-1.25 litres
2. Maida- 5 spoons
3. Sugar 2.5 cups
4. Chopped dry fruits to sprinkle
5. 12-15 threads of safrron
6. Desi ghee- 250 gms for frying

Method:

1. Boil milk and cook it at low flame to make milk thick and cook it till milk remains to half of the quantity
2. Let this thick milk cool down
3. Spilt this thicken milk in 2 portion now add ½ cup of sugar to one portion and maida in second portion
4. Beat the mixture of maida and thicken milk nicely so it become smooth paste
5. Now cover this mixture  and keep it aside for 3-4 hours
6. In the meantime add remaining sugar and 2 cups of water in a pan and cook it for 15 minutes after it comes to boil, Sugar syrup is ready.
7. After 3.5 hours, Pour ghee in kadhai and heat it at medium flame
8. When ghee heats up pour the mixture in kadhai smaoothly, u dnt have to give a shape it will automatically take a round shape.
9. U can cook 2 malpua in one time, as it need enough space to fry in ghee
10. Fry malpua from both the side till it turn to dark brown in colour
11. Now put these fried malpua to the sugar syrup and leavefor 15-20 minutes so that they become soft
12. After 15 minutes remove malpua from sugar syrup and place it in a plate, design the malpua with first portion of thicken milk and sprinkle shredded dry fruits and saffron threads on it

Yummy malpuas are ready.

Punjabi Paneer Bhurji

Ingredients

1. Paneer- 200 gms
2. Matar (peas) – 1 cup
3. Onion- 1 medium size
4. Capsicum- ½ of medium size
5. Lemon- As per taste
6. Oil- 2 table spoon
7. Jeera- 1 small spoon
8. Hing- ½ small spoon
9. Pav Bhaji Masala- ¾ spoon
10. Coriander powder- ½ spoon
11. Garam masala- ¼ spoon
12. Haldi- ½ spoon
13. Red Mirch powder- ½ small spoon
14. Salt- As per taste

Method:

1. In a kadhai, pour 2 table spoon of oil, as the oil heats up add hing and jeera.
2. As the Jeera start to crackle add peas and cover the kadhai with a lid for 10 minutes on slow flame
3. After 10 min check peas has been cooked, add chopped onions, capsicum  and then add all the ingredients except paneer.
4. Pour ¼ cup of water keep stirring the mixture for 3-4 minutes on slow flame
5. Add grated paneer and salt, mix well and cook on medium flame for 2-3 minutes, while stirring occasionally.
6. Serve hot with Roti, Parataha, Naan.

Thandai (Cooling and storing)

Hello Friends
Drinking Thandai is very healthy and I had seen in my childhood my father making Thandai on holi as after this festival Summer begins and this drink is good to consume in summers.Thandai protects you from Sunstrokes and bleeding from nose in a day.

You can get thandai from market but all of them contains preservative so here is the recipe of home made thandai which you can refrigerate and can use more than a month.
.

Ingredients for Thandai Recipe.

Water: 1 ltr
Sugar: 1 kg
almonds: 75grams
cashewnuts: 25gms
Cardamom(ilaichi): 35-40 (peeled)
Aniseeds (saunf)-5 table spoons or 60 gms
Black pepper (Kali mirch)- 2 table spoon
Poppy Seeds( Khas Khas)- half bowl
Rose Water (Gulab Jal)- 5 table spoons
Saffron (Kesar)- 15 threads

Method of making Thandai Recipe:

• Take a utensil mix sugar and water heat it and keep it boiling for 5 min.
• Turn off the gas and the sugar syrup is ready for thandai
• Clean aniseed, black pepper, almonds,cashewnuts, cardamoms and Khaskhas. Wash and soak them for overnight.
• In the morning, make them separate from water. Peel almonds. Beat them finely and use sugar syrup instead of water at the time of beating.
• Mix this mixture in the sugar syrup and sieve it. Mix the remaining mixture in the syrup and sieve it again.
• Thandai is Ready
• Fill it in the air-tight container and keep it in the fridge. You can use it more than a month.
• Whenever you want to drink Thandai, mix milk and ice cubes according to your taste and enjoy the real taste of Thandai

White Rasgulla, Chene

Mouth Watering Rasgullas

Ingredients:

1. Milk: 1 Litre
2. Lemon:1
3. Sugar: 1 Coffee Mug
4. Corn Flour: 1 spoon

Method:

1. Take a donga, pour milk and boil milk. AS it simmers put the juice of lemon in boiling milk and turn off the gas. After 5 mins Put 5 ice cubes and keep it to cool down.
2. As the liquid cools down drain all the liquid off using a malmal cloth or you can even use a cotton hanky if malmal cloth is unavailable.
3. As all the water drains off, take the chena in a bowl(big sufficient to knead the dough) and corn flour and knead well without leaving any lumps.
4. Divide the dough in 15 equal portions and make small balls of it
5. In a cooker take 4 full coffee-mugs of water,  add 1 coffee-mug of Sugar and bring it to boil so the sugar dissolves completely.
6. Put the balls in boiling sugar syrup in cooker and cover the cooker with its lid removing the whistle so that steam flows out continuously. Cook it for 20 minutes on the stove.
7. After 20 minutes turn off the gas and keep it aside to cool. As the cooker cools down  shift the half ready rasgullas along with the syrup in bowl and refrigerate it for 5 hrs.
8. After 5 hours delicious rasgullas are ready to serve.

TIPS:

• Keep enough space in cooker as the balls will turn double the size while cooking.
• Dough should be wet that you feel wetness in your palm making balls till 15-20 seconds.