Food Corner

DELICIOUS CHEESE PALAK SAMOSA
YOU NEED:-

100 grams- cream cheese
1 kilogram – palak
1 big – onion chopped
1 big – potato boiled and mashed
1 table spoon – garlic paste
2 medium – green chili chopped
¼ small – jaiphal (nutmeg)
10 stripes of maida
½ tea spoon – mango powder (amchur)
1 tea spoon – jeera (cumin) powder
2 table spoon oil
Salt as per your taste
Black pepper as per taste
Oil for deep frying
How to make:-

Boil the potato and after cooling peel them and mash them. Now take pan heat oil in it add chopped onion and garlic paste in it fry till golden brown. Put spinach in boiled water for 2 minutes then take away and chop them in small pieces. Now add onion, garlic, chili, jaiphal, cumin in it. Add cream cheese and black pepper in it. Now spread this mixture on maida stripes. Make a paste of maida flour and water. Put this paste on sides of maida stripes and stick them. Now fry this samosa in medium hot oil and fry them till golden brown in a low heat. Serve hot with chutney.

Orange Cashew Nuts
YOU NEED;-

250 gram – maida(wheat flour)
100 gram – lemon juice
50 gram – paneer
10 gram – curd
Ghee for deep frying
½ pinch of orange color
¼ tea spoon of salt
200 gram chashni of sugar
HOW TO MAKE:-

Take a big flat plate and put wheat flour, salt, curd, paneer, and lemon juice in it mix them properly and make a hard dough of it. Make thick roties of this dough. Now take a bottle opener and press that on thick roties, now cut them from middle. Now it has a shape just like cashews. Then heat ghee in a pan and deep fry them in a low heat. Now cool them and after cooling put them in chashni , you should mix orange color in sugar chashni. Now after cooling chashni will cover the cashew nut all around and they will sweet in taste. Serve them as a snack. This is a healthy food.

ORANGE RICE
You need:-
250 grams – basmati rice
100 grams – orange juice
150 grams – sugar
100 gram – cheese
1 table spoon – ghee
1 drop of – kewada essence
1 drop of orange essence
A pinch of orange color
A pinch of salt
1 big cardamom
8 to 10 grapes
15 to 20 pomegranates
How to make:-
Cook the rice half with salt and ghee; now spread the rice in a big plate. Make chashni with sugar and orange juice. Take a pan and heat the ghee in it. Now make a baghar of cardamom black and then mix the cheese in it. Now mix properly it with rice and put them in chashni. Now steams cook them for five minutes in a low heat. Now your orange rice is ready to eat. Serve it in a bowl and garish with grapes and pomegranates crystal. Serve hot. It is a delicious food.

KHOVA BREAD RAS MALAI

YOU NEED:-

1 cup of sugar ki chashni

4 slices of bread

2 liter of milk (preparing rabadi)

2 cup of meva (khova)

100 grams of sugar

8 to 10 fiber of kesher (saffron)

1\2 tea spoon cardamom powder

Silver foil for garnishing

Cherry and pista for garnishing

HOW TO MAKE:-

Take a kadhai and put milk in it. Boil it and continuously stir fry it, when it become thicker put sugar, one cup of khova, cardamom powder, and saffron fibers. When it turns into semi liquid , you should know it is ready. Now cool it in a fridge. Cut the bread slices in round shape. Deep fry them in ghee and put in chasni. Take out them after they soak the chasni be careful these will not break. Now fill khova just like sandwich between two soaked breads. Put them in fridge for cooling. Before serving put them in a serving plate and decorate with silver foil and cherry. Serve cooled. This is a delicious food.

Ingredients:

20-22 - Salad leaves
2 small - cabbage (shredded)
2 Onions - (Thinly sliced into rings)
2 Cucumber - (Sliced into rings)
4 to 6 Carrots - (peeled and thinly sliced)
2 Radish - (peeled and thinly sliced)
2 banana -sliced (cut into rings)
2 Guava - sliced
2 apple - thinly sliced
2 tomato - (thinly sliced into rings)
4 tea spoon -Â lemon juice
Salt to taste
Chaat masala to taste

Preparation:

Take big plate and place salad leaves. Now arrange shredded onions, shredded cabbage, carrot, radish, cucumber. Then now place banana, tomato, guavas, and apples. Shake over chaat masala and salt on it. Lastly pour the lemon juice on the salad. You can also garnish it with green coriander leaves. You can use it as a starter. This is an Indian weight losing food.

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Onion Chutney (a new taste)

 Ingredient:-

2 cup OF red onions should be (finely chopped)
1 cup of tomato paste
2 tea spoon of paprika
1 tea spoon of cumin powder
1 tea spoon of oil
½ teaspoon of sugar
salt as per your taste (about ~ ½ teaspoon)
If you like:-
1 tea spoon of garlic paste
Cilantro for garnish
 How to make :-

Take a pan and heat the oil for 2 minutes. Now add the all above given ingredients in it
With the exception of onion (and cilantro if you use it) in hot oil. Give a low heat to it for some time then take it for cooling. This is a just like a sauce. Now mix this sauce with onion. Serve chilled. Before serving garnish with cilantro. this chutney can go with any type of food.

Number of Servings: 8

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THINGS YOU NEED:-
1 ~ carrot
16 ~ beans
½ cup cauliflower
½ cup cabbage
1~ capsicum
4 ~ water chest nut
3 tsp oil
1 teaspoon corn flour mixed with ¾ cup of water
FOR THE MARINADE:-

1 ~ teaspoon soya sauce
2 ~ teaspoon vinegar
2 ~ teaspoon sugar
1 ~ teaspoon white pepper
1 ~ sauce
¼ teaspoon ajinomoto
HOW TO MAKE:-

Scrape the carrot and string the French beans. Drop them into boiling water together with the cauliflower and cabbage. Drain after 1 minute and cool it. Cut the carrot and French beans into 1 inch pieces. Slice the water chest nuts.
Mix together in a broad bowl, soya sauce, vinegar, sugar, pepper, salt and ajinomoto. Add all the vegetables to the mixture and set a side for an hour. Drain but do not throw away the marinade. Heat the oil in a pan and stir fry the vegetables for 3 minutes. Add the marinade and bring it to the boil. Add the corn flour mixed with ¾ cup of water stirring all the time. Simmer for 2 minutes.

BANGALI DISH
Ingredients:-

1 kg - Rohu Fish
4 Large- tomatoes
10 – Green chilies
4 tablespoon- Musturd
2 tablespoon-Khus-khus seeds
1 teaspoon-Kalonji
Oil for frying
3 teaspoon-Haldi
Salt as per taste

Preparation:-

Rub salt and turmeric powder on fish pieces and put aside for 20 minutes. Crush khus-khus and mustard with green chili in a mixer. Add water to make a thin paste. Stain this past with help of water. Make tomato puree.

How to make:-

Take a pan , heat oil in it then deep fry the fish pieces until they become brown. Other side heat oil in a pan when it heated too much put nigella seed and 4 vertically sliced green chilies in it. Now add tomato puree in it. Then add haldi, red chili powder and salt as per taste. Add 2 up of water and allow it to boil, now add fried fish pieces cook it for 5 minutes in a low flame. Add khus-khus and mustard paste in it and again cook it for 5 minutes in a low flame. Now it is ready to serve. Serve hot.

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 i never measure before cooking so sharing my recipe with the approxmations Serves 3   ingredi

Kashmiri Dum Aaloo

You need:-

16 - red potatoes
oil for deep frying
4- teaspoon red chill powder
1 teaspoon cumin seeds
4 - 5 badi elaichi
4 – 5 choti elaichi
2 teaspoon ginger powder
2 medium size dalchini stick
4 to 5 bay leaves
2 teaspoon sauf powder
7 cloves
A pinch of hing powder
salt as per taste

Method:-
 Take16 red potatoes, after washing put them in a zip bag and fold up it. Cook them in Microwave for 7 minutes, then rotate the bag up and cook for 7 minutes. Then cool them and peel them. Now heat oil in a fry pan for deep frying all the potatoes. Then perforate the potatoes with the help of a fork. Deep fry them in a low flam when potatoes become golden brown. If you like prick them again. Now in a pan take 6 table spoon of oil put 4 badi elaichi cumin seeds, stick of dalchini, 7 cloves, and bay leaves fry it for 7 minutes. Then add 3 tea spoon of chilli powder, mix well then add hing powder in it. After 7 to 10 minutes it will loose oil then add 4 spoon of curd then fry it until it becomes a paste. Then add sauf and ginger paste in it, after it boils put pricked potatoes in it. Now add 6cups of boiled water and let it boil for 10 minutes in a simmer. After some times the gravy will be thicken. Now add choti green elaichi power. Now it is ready to serve.
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Green Chawal With Coriander

This dish has a green colour due to green coriander. Green coriander gives it a delicious Flavour. You can use dill leaves for garnishing with coriander leaves.

Ingredients:-

3 cups of long grained rice
3 cups of green coriander leaves finely chopped
8 peppercorns
1 small piece of cinnamon
8 cloves
8 green piece of cardamoms
4 onions, sliced
4 table spoons of oil
Salt as per taste
For the garnishing:-
1/2 cup onion slices which were browned.
dill leaves and coriander leaves.
Method:-

Wash he rice grains and immerse the rice for about 12 minutes. Then draw off the water and keep it aside. Now take a pressure cooker and heat oil in it, if you like ghee you can use it on the place of oil. Then in oil or ghee add cloves, the peppercorns, green cardamom, cinnamon, and onions and fry it. When the sliced onions become semi-transparent, add the soaked rice and fry for a few minutes. Now add 6 cups of hot water and salt as per taste and pressure cook it when the rice is cooked. Remove the cooker from the fire and now add the chopped green coriander in it. Mix it properly by using a fork. Do carefully the rice grains will not break. Serve hot and garnish with the fried browned onion slices and green coriander leaves, you can use dill leaves for garnishing.
Tips
The green coriander leaves must be added at last because they retain its colour.
If you like you can add Crushed peanuts on it.

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