59. Russian Salad

59. Russian Salad

Ingredients- Beans, carrots, cauliflower, potato, peas, apple, sweet pineapple, and grapes (cut in half). Cut the vegetables and boil them and cool.

Mayonnaise- one big boiled potato, cool it, one cup thick curd, ½ tsp oil, pepper powder, mustard powder, sugar, salt, vinegar white or lemon juice 1 tsp.

Method- Mix mayonnaise ingredients in the grinder and thicken them. Then, add cool vegetables in it and mix well.

58. Rasgulla

58. Rasgulla

Time- 40 minutes

Quantity- 12 rasgullas

Paneer- 1 liter cow’s milk, ¼ tsp/ 1 gm citric acid, 2 tsp/30 ml water.

Syrup- 750 gm sugar, 2 liter water, rose essence optional

Method- Dissolve citric acid in two tsp water and keep aside. Boil the fresh milk. Add the citric acid mixture to the hot milk slowly and stop as soon as the milk strains the paneer. Drain out the excess water and allow it to cool.

Lightly knead the paneer to a smooth mixture. Divide into small portions and shape into even round balls.

Mix sugar and half of water in a vessel and put it on high heat. As soon as the sugar syrup comes to a boil, add the paneer balls. Cover and cook for 15 minutes on high heat. Every five minutes add ¼ cup water to the syrup so that it remains watery cool. Add essence and serve. 

54. Rawa Idli 55. Onion chutney 56. Mint flavor curd/ Pudina Raitha 57. Green chutney

54. Rawa Idli

Heat the oil and put 1 tsp mustard seeds, curry leaves, 1 tsp urad and chana dal for seasoning, 10-15 cashew nuts, green chillies. Roast the 2 cups rawa in it. Mix the 4 cups of curd and soak it for one hour in summer and 4-5 hours in winter. While making idlies, mix a pinch of soda and salt according to taste. Same way, we can make rawa dosa but take fine rawa for dosa.

55. Onion chutney

Fry onions, red whole chilli and fried chana dal in little oil. Grind them in grinder and add tamarind juice and salt. Season this chutney with mustard seeds.

For variation in onion chutney as a dip- finely chopped onion, finely chopped green coriander, finely chopped capsicum and carrot (less), tomato sauce, worstshire sauce. Mix all of them well and have it with wafer or boiled potatoes or eggs.

56. Mint flavor curd/ Pudina Raitha

1 cup curd, 5-8 mint leaves, 1 green chili, little jeera.

Grind and blend.

57. Green chutney

2-3 green chilies, some coconut-1/3^rd of coconut and tamarind, salt. Mint leaves.

Grind well.

Add pudina/mint and do a quick grind.

52. Ice cream 53. Kulfi

52. Ice Cream

Ingredients- 1 teaspoon liquid glucose, CMC, GMC, ½ litre milk, 14 pieces pista or 2 tea spoons pista syrup, 5 tea spoon milk powder, 2 tea spoons corn flour, 100 grm cream.

Method- Boil the milk, corn flour and milk powder. While boiling this mixture, mix glucose, a pinch of CMC and GMC in it and add flavour too. Set it and after 2 hours beat it. After sometime mix cream and beat it again and set it. Mix half sugar in boiling milk and half in beating time.

53. Kulfi

Ingredients-  2 ½ cup milk, 8 almonds, 8 tea spoon sugar.

Method- Make the milk 1/3. Mix corn flour about 1 ½ tsp and 7 tsp milk powder in ½ cup milk and mix it in thick milk and set it in kulfi moulds.

49. Biscuit and paneer cake 50. Mock cream 51. Pudding with cake/Bourn bourn biscuits

49. Biscuit and paneer cake

Ingredients- 500 gm marie biscuits, 10-15 walnuts, 500 gm paneer, 15-20 cashew nuts, 3 cups powdered sugar, 1 milk chocolate bar, 2 tsp coffee powder

Method- Grate paneer, chop walnuts and cashew nuts finely.  Powder the marie biscuits with a rolling pin. Dissolve coffee in 8 tsp of water. Add coffee, half of walnuts and half of sugar to the biscuits powder and mix. Add remaining sugar and cashew nuts to the paneer and mix well. Take cake tin, grease it. Put biscuits and paneer mixture in layers with the paneer mixture at the top. Press it nicely. Cool it in the fridge for 20-30 minutes. Remove and grate chocolate at the top and serve.

50. Mock cream

Ingredients- 100 gm butte, 100 gm icing sugar, 2 table spoon boiling water, 1 table spoon cold milk, vanilla essence.

Method- Beat together butter and sugar until it becomes fluffy and soft. Beat in boiling water a very little at a time, add the milk in the same way with a few drops of vanilla essence. If made suitable consistency this icing can be piped scoop this. Put the icing on top of rock cakes. 

51. Pudding with cake/Bourn bourn biscuits

Ingredients- Sponze cake/bourn bourn biscuits from market, chocolate custard- prepare this mix the cocoa powder and little coffee powder in vanilla custard. Please note that consistency of custard should be thin.

Method- Take a glass dish. First, put cake pieces, then custard then dry fruits like cashew nuts and almonds, walnuts etc. If using biscuits then after custard add dry fruits, crumbs of biscuits and lastly put the layer of cream and keep this in fridge.

44. L.P (Meat) 45. Fried Mutton 46. Mutton / Chicken Kurma 47. Chops 48. Shaamps

44. L.P (Meat)

¼ kilo of trimmed meat.

Take 3 medium sized tomatoes. Chop them into small pieces. Add to the washed meat. Add 3-4 pinches of salt, ½ tsp garlic and ½ tsp ginger. Add 20-25 leaves of kathamalee + 2 level tsp of chilli powder + 1 pinch of turmeric. Pressure cook for 30 minutes on low fire.

Remove from cooker. Transfer to a kadai and cook till all the water evaporates stirring constantly. Add 1.5 tsp of oil when all the water has evaporated. Cook for 5 more minutes. Taste in the middle and then add more if necessary.

45. Fried Mutton

300 grams of trimmed meat.

Chop one medium sized onion. Take 1.5 tbsp of oil. Add chopped onion. After it becomes brown, add ½ tsp of garlic & ½ tsp of ginger. Fry for 2 minutes. Add the meat and fry well in the oil and add other 2 ingredients. After 5 minutes add one chopped tomato, add 3-4 pinches of salt and add 2 level tsp of chilli powder and a pinch of turmeric powder. Fry well in the oil.

You can add any vegetables such as 10-15beans or cabbage or peas. Cook for 5 minutes. Add 1 cup water. Transfer to pressure cooker. Cook for 30 minutes. Transfer to kadai. Cook till water evaporates. As soon as you transfer to kadai, if you have added any veggies to the meat earlier, add 1 tbsp of ground coconut of available. No need to add coconut if no vegetables have been added.

46. Mutton / Chicken Kurma

½ kg chicken or 300 gms mutton (meat).

Heat 1.5 tbsp of oil. Add cinnamon. Add 1 medium sized finely chopped onion. Let it become brown. Add ½ tsp of garlic and ½ tsp of ginger paste. Add 3-4 pinches of salt or salt to taste. Add mutton and fry in the masala and oil for 5 minutes. Next add 10 leaves of mint and 15-20 leaves of coriander, a large tomato, 2 green chillies, 1.5 tsp of chilli powder, 1 pinch of turmeric and 1 peeled and quartered potato. Let it all simmer for 10 minutes. Add 1 cup of curd and simmer for 5 minutes.

If it is mutton, then pressure cook for 30 minutes.

If it is chicken then add 2 cups of water and simmer till the chicken is cooked.

47. Chops

Meat 300 gm

Heat 1.5 tbsp oil. Add 1 finely chopped onion and 4-5 pinches of salt. Add ½ tsp of ginger and garlic paste. Add a pinch of turmeric powder. Add a peeled and quartered potato and 1/5 tsp of black pepper powder. Add meat and fry on sim for 10 minutes. Transfer to cooker for 30 minutes.

After pressure cooking, transfer to kadai and add 1.5 tsp of ground coconut and simmer till the gravy is thick.

48. Shaamps

1 kg chopped mutton + 2 handful roasted Bengal gram.

2 chopped onions + 3-4 pods of garlic, 5-6 green and red chilies and 2-3 1inch cinnamon sticks, 3-4 cloves and cardamom, Cilantro, ½ tsp turmeric, ½ tomatos.

Mix all this and cook until meat is tender. Grind and add salt to taste. Before frying, mix in chopped coriander and mix.

42. Chana dal with boneless mutton/ Chana dal gosht 43. Rogni Paratha

४२. चना दाल गोश्त

सामग्री- ४०० ग्राम हड्डी रहित मीट यानि की मटन, १ कप चना दाल, १०० ग्राम मटन कीमा, १ १/२ कप कटे हुए प्याज, १ कप दही, १ बड़ा चम्मच धनिया पाउडर, लाल मिर्च, रोगनी मिर्च और गर्म मसाला १-१ चाय का चम्मच, ४ बड़े चम्मच तेल, हल्दी १/४ चाय का चम्मच, अदरक और लहसुन की पेस्ट १ बड़ा चम्मच, खड़ा साबुत गर्म मसाला ।

विधि- दाल को भीगने रख दें। मटन में लाल मिर्च पाउडर, नमक, अदरक और लहसुन की पेस्ट, दही और रोगनी मिर्च डालकर अच्छी तरह मिलाएँ और इसे ४-५ घंटे के लिए रखें। प्रेशर कुकर में तेल गर्म करें और उसमें ३-४ छोटी इलायची, एक बड़ी इलायची, ७-८ लौंग, दालचीनी और तेज पत्ता डालें । जब यह फूटने लगे तो प्याज डालें और जब प्याज लाल होने लगे तो हरी मिर्च डालें । फिर १०० ग्राम कीमा डालें और इसे भूनें । भूनते-भूनते ही हल्दी डाले दें । जब भुन जाए तो धनिया पाउडर. बचा हुआ लाल मिर्च पाउडर और अदरक-लहसुन की पेस्ट डालें । फिर थोड़ी देर और भूनें जब थोड़ा तेल छोड़ने लगे तो थोड़ा-सा पानी डालें और भीगी हुई दाल भी डाल दें । इसे करीब ५ मिनट पकने दें और अच्छी तरह मिला लें । इसके बाद मटन डाल दें और सबको अच्छी तरह से मिलाकर नमक और गर्म मसाला डालें । फिर तेज़ आँच पर ढक्कन लगा कर सीटी आने तक पकायें । जब सीटी बज जाए तो धीमी आँच करके करीब २० मिनट तक इसे पकने दें। बाद में कटे हरे धनिए से सजाकर परोसें।

४३. रोगनी परांठा

सामग्री- १/२ किलो मैदा, ४ अंडे, छोटा चम्मच चीनी, घी, खमीर १० ग्राम, चीज़ ऊपर लगाने के लिए, एक कप दूध, नमक, तिल, खसखस, हरी मिर्च, जीरा पाउडर, काली मिर्च ।

विधि- मैदे को खमीर के साथ गूँधें । खमीर को पानी में मिलाना है फिर मैदे में मिलाना है। मैदे में नमक, दो बड़े चम्मच घी और चीनी एक चम्मच भी गूँधते समय डालने है । इसके साथ दो अंडे डाल कर एक कप दूध के साथ इस आटे को गूँधना है। यह आटा काफी नर्म होगा । गीले कपड़े से इसे ढक कर एक घंटे के लिए रखें। फिर एक बार इसे गूँधे हाथ से मलते हुए और फिर ५ मिनट रखें।

ऊपरी सजावट अथवा पर्त के लिए तिल और खसखस को भूनें। घिसा चीज़ , हरी मिर्च, जीरा पाउडर और काली मिर्च डालकर तिल और खसखस को भी इसमें मिला लें।

अब गुँधे आटे का पेड़ा बनाएँ । थोड़ा तेल लगाकर छोटी चपाती बनए फिर ऊपर की सजावट का मिश्रण उस पर पानी लगाकर चिपकाएँ फिर उसे थोड़ा-सा मोटा बेलें । फिर तवे पर इस चपाती को डाल दें। जब थोडा पक जाए तो बचे हुए अंडे को फेंट कर रख लें और उसी को उसके ऊपर लगाएँ पर यह अंडा एक तरफ लगाना है । जब नीचे वाला हिस्सा पक जाए तब अंडे वाला हिस्सा पलट दें और दूसरे हिस्से पर घी लगाकर फिर से पकाएँ । कुरकुरा रोगनी परांठा कीमे के साथ खाएँ।