Carrot Rice

Ingredients:

Basmati rice - 1 cup

Grated carrot - 1 cup

Onion:-1

Green chilli:- 2

Cumin seeds:-1/2 tsp

Chilly powder:-1/4 tsp

Turmeric powder:-1/4 tsp

Garam masala:-1/2 tsp

Ghee:-1 tsp

Lemon juice:-1/2 tsp

Cahew nuts:-to garnish

METHOD:

• Cook rice with 2 cups of water spread on a tray to cool.
• Heat little ghee or oil in pan, add the cumin, chopped onion,cashew nuts,slit green chilli fry it for a min.
• Add turmeric, chilly powder and then the grated carrot.
• When carrot is fried, add garam masala.
• Add the rice and adjust the salt, add lemon juice, mix it gently and serve with raita.

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Strawberry Lemonade Slush

Ingredients:

Strawberries:-7

Sugar:-as per taste

Cold water:-1 cup

Fresh lemon juice:-1/4 cup

Ice cubes:-3

METHOD:

• Blend strawberry and sugar with cold water, lemon juice and ice cubes until smooth.


• Pour into 2 large glasses.


• Strawberry Lemonade Slush is ready.


• Garnish and serve.

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Tandoori Chicken/Chicken Drumsticks

Ingredients:

Chicken Drumsticks:-4

Ginger garlic paste:-1 tbsp

Garam masala:-1 tsp

Black pepper:-1 tsp

Salt:-to taste

Lemon juice:-2 tsp

Coriander powder:-1 tsp

Paprika:-1/2 tsp

Green chillies:-3

Olive oil:-2 tsp

METHOD:

• Clean and wash drumsticks well,pat them dry and make slits in them with sharp knife.
• Chop green chillies finely and mix all ingredients well to make a marinade.
• Marinate the drumsticks in it overnight or 2 hrs minimum.
• Place the chicken in a drip pan and place it into the preheated oven and bake for 30 mins at 350.
• Broil for 2 min and serve with lemon wedges and onion rings.

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Basboosa

Ingredients:

Semolina flour:-1 cup
Sugar:-2.5 cups
Plain yogurt:-1/2 cup
Ghee:-1/2 cup
Flaked coconut:-3 tbsp
Baking powder:-1 tsp
Water:-1 cup

Almonds:-to garnish

METHOD:

• Mix together semolina flour, 1/2 cup of sugar, yogurt,ghee, coconut, and baking powder and set aside for 30 minutes.
• In a small saucepan stir together the water and 1.5 cups sugar.Bring to a boil and boil for 4 minutes.Remove from heat, and set aside to cool to room temperature.
• Preheat the oven to 350 degrees F.
• Spread the semolina batter in a baking pan.Place and almond on top.
• Bake for 20 minutes in the preheated oven, or until light brown.
• Broil for 2 min until the top is golden.
• Remove from the oven, and pour the syrup over the pan.
• Let it absorb the syrup and serve warm.

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Baked Methi Muthia/Methi Crackers

Ingredients:

Whole wheat flour:-1/2 cup
Chick pea flour (besan):-1/2 cup
Dried fenugreek leaves (Kasoori Methi):-1.5 tsp
Chilli powder:-as per taste
Salt:- to taste

Chopped coriander:-1 tsp

Chopped green chilli:-1 tsp

Chopped onion:-1 tsp

Cumin powder:-1/4 tsp
Baking powder:-1/4 tsp
Olive oil:-3 tsp

METHOD:

• Mix all ingredients with little water and make a firm dough.
• Make small balls out of it and flatten them in oval shape.
• Bake them at 350 till they turn golden brown.
• Serve hot with tomato sauce.

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Palakova(Doodh Peda)

Ingredients:

Whole Milk-1 gallon

Sugar-1.5 cups

Ghee-3 tsp

METHOD:

• Boil milk on medium high for about 2 hours.
• Stir continuously until its thick and solid.
• Add sugar to the thickened kova.
• Mix it well for 2 or 3 min's and switch off the stove.
• Let it cool and Apply ghee to palms and mould palkova into desired shape.
• Garnish with nuts and serve.

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Rava Gulab Jamuns/Halwa Jamuns

Ingredients:

Sooji:-1 cup
Sugar:-2.5 cups
Milk:-1 cup
Cardamom powder:-1/4 tsp
Ghee:-1 tbsp
Oil:-enough to fry.

METHOD:

• Heat ghee in a pan and fry sooji.
• Add milk and quickly mix to avoid lumps and let it cook on medium flame.
• Add 1 cup sugar and mix well and make sure there are no lumps.
• Stir till sooji halwa is formed and let it cool.
• Add water in remaining sugar and make a string syrup(like julab jamun syrup).
• Make small rounds out of halwa and smoothen them without any cracks.
• Heat oil in a kadai and deep fry the rawa balls.
• Drain on paper towel and immerse them in sugar syrup.
• Let them soak well and sprinkle cardamom powder.
• Serve hot or chilled.

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