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Mysore paak

November 07, 2016

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Spinach baby corn

November 07, 2016

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Dal Makhani Ingredients: Whole black urad dal / sabut urad 1 cup Ghee/butter 1-2 tbsp Bay leaf/Tez-patta 1 Tomato puree 1 cup Ginger garlic paste 1 tsp Turmeric powder 1/2 tsp Finely chopped onion 1 large Coriander powder 1 tsp Cumin powder 1/2 tsp Kashmiri chilli powder 1 tsp Water 1 cup or as required Fresh cream 2 tbsp Hing/Asafoetida 1 pinch Garam masala 1/4 tsp Chopped coriander leaves How to Make: Soak urad dal overnight or atleast for 8 hours. Rinse the dal in a running water and transfer into a cooker. Add 3 cups of wate

Parval (Pointed gourd) pickle

Parval(Pointed Gourd) Pickle Ingredients: Washed parval(pointed gourd) -300 gms. Garam masala -1 tbs. Saunf(fennel seeds) powder -1 tbs. Salt - as per your taste Red chillie Turmeric powder Mustard oil How to prepare: Firstly,wash the parval and keep it for drying till an hour such that its water gets dried. Cut parval into two pieces from middle and put them in box and add 2 teaspoon salt to it. Cover it and keep it for 3 days.Then,take off all the parval and dry it in sunlight for 2 days. Keep the water left in the box in which parval was kept. Now put oil in the parval and mix all the ingredients in it. In the leftover water in the box add 1 tbs. oil and pickle.Then shake it properly. Keep it for 2 days and now your pickle is ready,enjoy it with your food....

Mewa-e-khaas

Mewa-e-Khaas Ingredients: Sugar - 1/2 kg Coconut powder -2 cup Makhana(fox nut) powder -2 cup Almond powder -1/2 cup Water -1/2 glass How to prepare: Put sugar and water in a pan and put it on flame . Cook it until the sugar starts sticking on the walls of the pan. Now add all the dry fruits powder to it and cook it for 2-3 mins. Continuously stir it while cooking. Now grease a plate with some ghee and pour the mixture in it. When it cools at room temperature cut it into pieces. Your Mewa-e -khaas is ready enjoy it...

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