Food Corner

Sheer Branj is a Lucknowi rice kheer, this is the most lovable and tasty flavour.

Ingredients:

Basmati rice - 25 gms
Khoya - 75 gms
Ghee - 40 gms
Malai - 75 gms
Kewra water - ½ cup
Saffron( flooded in a warm water)
Sugar - 125 gms
Elaichi powder - ¼ tsp.
Cashew nut paste - 25 gms
Almonds and pistachios - 25 gms
Milk - 1 litre

Method:
*First of all boil the milk and then wash rice and let it cook until warm.
*Add half of the sugar and do not stir until it boils again. Once boiled, stir and cook gently for a few minutes.
*Add mashed khoya little by little, mix it well so as to avoid lump formation.
*Add half of the kewra water and remaining sugar. Mix and keep adding the remaining kewra water. Keep stiring until it thickens and sticks to the spoon.
*Add melted ghee while mixing well.
*Merge malai with cashew paste and saffron water. Add to the sheer branj along with elaichi powder.
*Cool to room temperature. Serve garnished with slices of almonds and pistachios.

Makai ka Halwa is a very delicious dish and Indian dish.

Method:
*First of all take milk and chopped corn in a heavy base kadhai /deep saucepan and bring it to a boil.
*Then cook it over medium heat until the milk dries up. And keep stirring the mixture to prevent any sticking.
*Add sugar, cardamom powder and ¼ cup of dry fruits and stir continuously for 5-7 minutes.
*Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
*After this at last garnish with remaining dry fruits and serve it hot.

Ingredients:

Cardamom powder - ½ tsp.
Whole dried mawa - 200 gms
American corn (boiled and chopped) - 1 kg.
Sugar - 2 cups
Mixed dry fruits (sliced) - ½ cup
Ghee - 2 tsp.
Milk - 1 litre

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Peanut Butter Raisin Cheesecake is a desert recipe and it gives very delicious and mind freshening taste.

Ingredients:
For the crust:
Biscuit crumbs - 1 cup
Honey - ¼ cup
Melted butter - ¼ cup
For the cake:
Creamy peanut butter - 2 cups
Raisins - 20 gms
Sugar - 2 cups
Cream cheese (at room temperature) - 1 cup
Melted butter - 2 tbsp.
Vanilla - 2 tsp.
Whipping cream - 1 ½ cup
Melted chocolate - 15 gms
Hot coffee - 2 tsp.
Gelatin(soaked in warm water) - 1 gm
Method:
*Mix crumbs, honey and ¼ cup melted butter. Press into the bottom of the mould or the dish in which you are setting your cheesecake.
*Beat peanut butter, sugar, raisins, cream cheesa, 2 tbsp. butter and vanilla in large bowl with an electric mixer until smooth and creamy.
*Beat cream until soft peaks form and fold whipped cream into peanut butter mixture. Add the gelatin.
*Spoon mixture onto crust and refrigerate for six hours.
*Melt the chocolate and coffee in double boiler over gently simmering water and spread atop filling.
*Refrigerate until firm and serve it.

Upma Croquettes is a very delicious and tasty break-fast.

Method:

*Firstly crush the ginger, garlic, chillies, mint together in a small grinder.
*Then mix together all the ingredients, except corn flour and semolina.
*Shape into three-inch long cylindrical croquettes or cutlets.
*Then refrigerate it for one hour, if soft.
*After this run semolina and corn flour in a dry mixer till fine and blended.
*Just before frying, wet each croquette by wetting your palms.
*Roll in powdered mixture.
*Deep fry in hot oil, till crisp and golden all over.
Serve it hot with tomato ketchup, sweet chutney or jam.

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Ingredients:

 upma leftover- 1 cup
 Dry semolina - 2 tbsp
 Boiled mashed potatoes - 1 cup
 Green chillies - 5 nos
 Ginger (finely chopped) - 1″ inch piece

 Garlic flakes - 4 nos

 Mixed vegetables (capsicum, carrots, peas, onions, cabbage, etc.) - 1 cup(chopped)
 Corn flour - 2 tsp
 Mint leaves - two sprigs
 Salt - to taste
 Oil - to deep fry

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Women are always worried about the leftovers, but with a little imagination and innovation you can easily transform leftovers into tasty, new dishes that are very foodie’s delight.
Dal Paratha is one of the dish which you can make from the leftovers. It gives very delicious taste to eat this food with curry or your favourite pickle.
Ingredients:
Leftover dal - as required
Whole wheat flour - as required
Warm water - for kneading
Cooking oil/ ghee - ½ cup
Salt - to taste
Method:
*Â Cook the dal on a low flame so that most of its liquid dries up. Stir frequently to ensure it does not burn.
*Â After this remove from fire and cool it.
*Â Now put whole wheat flour in a large mixing bowl.
*Â Make a well in the centre.
*Â Put all the dal in the well and begin to mix into a dough.
*Â Season with salt if required.
*Â Add more flour if the dough is too sticky or too soft.
*Â Add water only if needed. Knead it till you get a smooth, medium-soft dough.
*Â Add 2 tbsp. of oil and continue to knead.
*Â Once the dough is done, cover with a damp cloth and keep aside in the refrigerator for 20 minutes.
*Â Divide the dough into balls and roll out the parathas.
*Â Fry on a hot griddle.
*Â As soon as the first flip is done, drizzle a bit of the remaining oil/ ghee on the top and spread well over the surface of the paratha.
*Â Flip again in 30 seconds and drizzle oil/ ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
Serve hot with your favourite pickle.

Indian butter chicken is one of the favourite non-veg dish of India. It is a very tasty and spicy dish .
Ingredients:
White Onion(fully-chopped) - 1 (small)
Butter - 2 tbsp. (chopped)
Lemon juice - 2 tsp.
Chilli powder - 1 tsp.
Ground cumin - 1tsp.
Ginger-garlic paste - 1tbsp.
Garam masala - 1 tsp.
Shallot(chopped) - 1
Salt- 1 pinch
Peanut oil - 1 tsp.
Plain yogurt - ¼ cup.
Tomato puree - 1 cup
Chicken thighs(boneless) - ½ kg.( into same size pieces)
Cayenne pepper - 1 pinch.
Cornstarch - 1 tbsp.
Black pepper - 1 pinch.
Bay leaf - 1
Water - ¼ cup.
Method:
*Â Heat 1 tablespoon oil in a large saucepan over medium high heat.
*Â Saute shallot and onion until it becomes soft and transparent.
*Â Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
*Â Cook, stirring, for 1 minute.
*Â Then add tomato puree and cook for 2 minutes, stirring frequently.
* Now stir it in yogurt.
*Â Reduce heat to low and simmer for 10 minutes, stirring frequently.
*Â Season with salt, pepper and cayenne.
*Â Then remove from heat and set aside.
*Â Heat 1 tablespoon oil in a large heavy skillt over medium heat.
*Â Cook chicken until lightly browned, about 10 minutes.
*Â Reduce heat and season with 1 teaspoon garam masala and cayenne.
*Â Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
*Â Pour the rest of the sauce into the chicken.
*Â Mix together cornstarch and water, then stir into the sauce.
*Â Cook for 5 to 10 minutes, or until thickened.

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The dish of Chilli Paneer Sizzler is a very popular dish in the functions and parties.Let us see the recipe of this delicious sizzling food.
Ingredient:
Cottage cheese(cut into equal size squares) - 200 gms.
Mushroom(boiled) - 100 gms.
Capsicum(cut into squares) - One.
Tomatoes(cut into squares) - One(big).
Spring onions(chopped in big pieces) - One small.
Salt - To taste.
Black pepper - ¼ tsp.
Mono sodium glutamate - ½ tbsp.
Garlic paste - ½ tsp.
Green chillies(chopped) - 2-3 nos.
Coriander leaves(finely chopped) - 1 tsp.
Soya sauce - 4 tsp.
Tomato ketchup - 2 tbsp.
Chilli sauce - 2tsp.
Vinegar - 4tsp.
Boiled and grated tomato(small) - One.
Oil - 2 tbsp.
Water - ½ cup.
Corn flour paste - 2 tsp.
Method:
*Heat oil and sauté onions, spring onions and garlic paste till it becomes transparent.
*Add the mushroom, all sauces, salt, pepper, mono-sodium glutamate and vinegar. Cook for about five minutes then add water and all the remaining ingredients except cornflour paste.
*Slowly add the cornflour paste by stirring continuously. Sprinkle the coriander leaves and turn off the flame.
*To prepare the sizzler plate, add butter and then pour the prepared dish. Before seving,garnish with herbs and cheese.
Now the sizzling and tasty dish is ready to serve .

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Sea Food Chowder is a very tasty dish and are famous as a sea food. Let us put a view on the ingredients and method to make this dish.
Ingredients:
Fish stock - 2-3 bowls
Potatoes - one
Prawns boiled - 10 nos
Boiled fish (of your choice) - few pieces
Salt - to taste
Basil leaves - a few
Pepper - to taste.
Method:
*Firstly take fish stock in a pan and add chopped prawns and fish to it.
*Place on low flame and heat for about 5 minutes.
*Thicken the preparation with finely mashed potatoes.
*Season with pepper and salt, garnish with basil leaves and serve it hot.

Tamoto juice is very beneficial for health. Let us see the method of making delicious soup in home.
Ingredients:
Pulpy red tomatoes red tomatoes - 6 nos
Tulsi - ¼ bunch
Ginger juice - 2 tsp.
Lemon juice - 2 tsp.
Sugar - as per taste
Black salt - a pinch
Cumin powder - a pinch
Water - one litre
Method:
$ Boil water in a vessel.
$ Blanch tomatoes in boiling water for two minutes.
$ Remove the tomatoes, peel the skin and churn in a blender.
$ Wash tulsi leaves and chop them finely.
$ Blend the tomatoes juice, tulsi,lemon, black pepper powder in a blender.
$ Serve chilled with crushed ice.

Crunchy Manchurian Potatoes is a very delicious and very tasty dish.

Ingredients:
Potatoes - 3 nos
Onion - 2 nos
Capsicum -2 nos
Spring onions - 2 nos
For the Frying Batter:
Corn flour - ½ cup
Maida - ½ cup
Baking Powder - 1 tsp
Salt - ½ tsp
Water - ½ cup
Green chilli chopped - 1
One pack of Knorr Chinese Manchurian
Method:
First ofall cut the potatoes into finger chips size, sprinkle salt and red chilli and keep it for half an hour.
Cut the onions and capsicum into thick slices and chop the spring onionand then keep it aside.
*In a bowl, mix all the ingredients of the frying batter with half a cup of water and whip well to make a batter of coating consistency, then keep it aside.
*In a pan, take 450 ml approx 3 cups of water, add the entire content of knorr Chinese Manchurian pack and cook on a slow flame for about 2 minutes.
*Squeeze out the marinated potatoes; dip in the frying batter and deep it fry.
*In a pan, heat 2 tbsps of oil, add sliced onions and capsicum and chopped spring onion and stir fry for a minute.
*Add the cooked Manchurian sauce followed by the fried potatoes and toss for half a minute.
*Garnish with chopped coriander.
Now the dish is ready to serve.