Food Corner

Falahari Recipe For Janmashtmi
Milk with Dry Fruits (dry fruits Milk)
In India we celebrate the birthday of lord Krishna with fasting and worshiping them. We know Lord Krishna means milk-curd, Makhan, mishri,they love to eat these all things so enjoy with some recipe with these all.
You need:-
1 liter milk
2 table spoon of makhana powder
2 table spoon of cashew nut powder
2 table spoon of almond powder
2 table spoon of pista powder
½ tea spoon of cardamom powder
1 tea spoon of honey
SAFFRON AND PISTA FOR GARNISHING
How to make this recipe:-
Heat milk and add makhana powder, cashew powder, almond powder and cardamom powder in it. Cook with continuous stirring. Cook it until it becomes thickens. Now turn off the gas stove. Add honey in it. Now put this mixture into the fridge for 2 to 3 hours. Serve it cool. Garnish it with saffron and pista. You can eat it due to falahar. It is a delicious and healthy recipe. If you like you can serve it hot.

Pudina Paneer
You need:-
12 bunch of Fresh Mint leaves
500 grams Paneer (small cubes)
2 table spoon of Oil
4 black Cardamom
8 green Cardamoms
16 Cloves
14-18 peppercorns
2 inch stick of Cinnamon
8 green chilies
4 Onions (chopped)
4 table spoon Poppy seeds paste (khuskhus)
4 table spoon of Fresh Cream
Salt as per your taste
How to make:-
Take a kadai and heat oil in it, now put black and green cardamoms, cinnamon, black peppercorns, green chilies and finely chopped onions. Stir it properly. Now put mint small bunch and 1 cup of water. Heat it up to boiling. Soak the khuskhus in Luke warm water and make a fine paste from it. Now put this paste in to the mixture and stir fry it for 5 minutes, also add salt in it. Now get away the mint bunches from it. Then put Paneer cubes and again cook it for about 5 minutes. Add fresh cream and serve hot.

I undertake to not directly blog with my iPhone, but I have to tell you, this is very pretty attractive to now upload fast photos and text like that! I’m sure I will get back to kitchen ultimately, but correct now, in center of summer, I do not actually cook or bake a great deal at all. Though, we do need bread, and as I do not similar to buy bread, I determined to make these quite quick small rolls a while ago. They are actually flavorful from all dissimilar seeds, and you can level add nuts if you would similar to. They keep extremely well in the freezer, and I prefer to toast mine before eating - it makes the seed flavor even more pronounced.

Mixed Seed Bread
Makes about 20

50 g fresh yeast
500 ml tepid water
1/2 tbsp salt
1 tbsp olive oil
1 tsp honey
50 ml pumpkin seeds
50 ml sesame seeds
100 ml sunflower seeds
100 ml rye flakes (or rolled oats, if you can’t get rye)
300 ml wholewheat flour
800-1000 ml strong wheat flour

After all that ice cream, we went to Cloetta chocolate plant in Ljungsbro. They don’t have tours; however they do have a store. Full filled with chocolate! Good day, this.

Very Swedish: coffee and home-based cinnamon buns. We are visit in-laws for a pair of days. We have something extremely special planned for tomorrow - icecream!

Ingredients:
Vegetable oil 7 tablespoon
Cumin seeds 1 teaspoon
Bay leaves2
Cinnamon 2 sticks
Brown cardamoms 4
Cloves 5
Carrots peeled and cut into 2 ½ cm. long strips 3 medium
French beans cut diagonally into 2 ½ cm long strips 100 gms
1-cup peas shelled or frozen
Basmati rice washed and drained 3 cups
Salt 4 teaspoon
Water 3 ½ cups

Method:
1 Heat oil in cooker for about 2 minutes. Add cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Stir for a few seconds. Add carrots, beans and peas. Stir and fry about 2 minutes. Add rice. Fry until rice turns opaque approximately 3 minutes. Add salt and water. Stir once.
2 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
3 Remove cooker from heat. Allow to cool naturally for 5 minutes. Release pressure with slight lifting of vent weight.
4 Open cooker. Serve hot.