MAKHMALI PANEER TIKKA

MAKHMALI PANEER TIKKA

True to its name, this tikka will melt in your mouth, delighting your taste buds!

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 6.
Baking temperature : 200°C (400°F). Baking time : 20 minutes.

3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubes

To be mixed into a marinade
¾ cup thick fresh hung curds (dahi)
¼ cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut (kaju)powder
½ tsp garam masala
Salt to taste

1. Combine the paneer cubes with the prepared marinade and toss gently till the paste
coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
2. Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F)
and grill till the paneer is done (approx. 15 minutes).
3. Remove from the oven and serve hot.

VITAMIN BHEL

VITAMIN BHEL
Serves 10

1 cup boiled and peeled potato cubes
½ cup boiled peas
½ cup boiled corn
½ cup pomegranate
½ cup chopped apples
½ cup chopped orange segments
¼ cup boiled peanuts
¼ cup grated carrots
2 cups crisp mamra
1 cup sev
½ cup khajur imli chutney
2 tbsp green chutney
Salt to taste

1. Combine all ingredients in a big bowl and mix gently.
2. Serve immediately.

Caramel Banana Mochaccino Freeze

A creamy cup of coffee with the flavors of banana split--yum!

Ingredients:

• 1 ripe banana
• 3/4 cup caramel ice cream sundae topping
• 3 cups cold espresso or double strength coffee
• 1 cup dry milk
• 1/4 teaspoon cocoa powder
• 1/8 teaspoon ground cinnamon
• 2 cups ice
• Whipped cream (optional)
• 2 Tablespoons caramel topping (optional)

Method

Place all ingredients in a blender and mix on high until smooth & frosty.
Pour into glasses and top with whipped cream and a drizzle of caramel topping, if desired.

BANANA WALNUT MUFFINS -- yummy !!

I simply love this !! must give it a try

BANANA WALNUT MUFFINS
Makes 15 muffins

½ cup refined flour (maida)
¼ cup butter
¼ cup powdered sugar
½ cup mashed banana
¼ tsp vanilla essence
2 tbsp milk
2 tbsp chopped walnuts
2 tbsp quick cooking rolled oats
1 tsp fruit salt

For the topping
1/4 cup Chocolate Chips

1. Sieve the flour. Keep aside.
2. Cream the butter and sugar till smooth and creamy
3. Add the mashed banana, vanilla essence and milk and mix well.
4. Add chopped walnuts, oats and flour and mix well.
5. Add the fruit salt and sprinkle a little water on it. When bubbles form, mix gently.
6. Spoon the mixture into 15 paper cups. Top with chocolate chips
7. Microwave them for 1 minute and 30 seconds.

Serve warm.

RICE APPE

RICE APPE

Traditional appes made with rice.

Preparation Time: 20 minutes. Cooking Time: 40 minutes.
Fermenting Time: Overnight.
Soaking Time: 2 hours.

Makes 20 to 24 appes.

1 cup raw rice (chawal)
1/4 cup Urad Dal (split black gram )
1/4 cup crushed Peanuts
2 tbsp chopped onions
1 tsp Mustard Seeds (rai/ sarson)
1 tsp Cumin Seeds(jeera)
2 green chillies, chopped
8 to 10 curry leaves(kadi patta)
a pinch asafoetida (hing)
2 tbsp Oil
Salt to taste
Oil for cooking

To serve
coconut chutney

1. Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.
2. Drain and grind to a smooth paste with 1/2 cup of water.
3. Cover and set aside overnight to ferment.
4. Next day, heat the oil in a small kadhai, add the crushed peanuts and chopped onion and stir for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida.
5. When the mustard and cumin seeds crackle, add this to the fermented batter.
6. Add salt and a little water if required and mix to form a thick batter.
7. Heat the appe mould on a medium flame and grease it with a little oil.
8. Pour a spoonful of the batter into each mould.
9. Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
10. Remove and repeat with the remaining batter.
11. Serve hot with coconut chutney.

Dry Fruit Milk shake

There are many types of milk shakes with different types of flavors. Here I am presenting a healthy shake with dry fruits. First I made it for myself, now it has become a favorite in my home. This drink is really healthy and heavy and can easily replace a meal.

Recipe:-

Ingredients:-
1) Figs - 4
2) Dates -6
3) Apricot - 4
4) Almond - 25 gm(Skinned)
5) Sugar - 25 gm
6) Milk - 500ml
7) Honey - 1/4 cup
8) Light Cream - 1/2 cup
9) Pista - 2tbsp (Chopped)
10) Chocolate bar - 1(optional)

Soak the first 4 ingredients in hot water for 4 hours. Then remove water and grind it nicely in a mixer or blender. Add milk and sugar and blend it again. Add honey and cream finally and blend everything smoothly. Pour into a container and refrigerate till it becomes cold. Just before serving, blend it once again till it becomes frothy. Pour into tall glasses and add chopped pista on top. Garnish with grated chocolate.
A great drink to beat the heat!!

How to make iced coffee barista style

The ingredients that go into an iced coffee seem fairly simple: coffee, ice, sugar (or substitute), and cream (or substitute). However, the simplicity can be deceiving. If you were to throw all the ingredients together you probably wouldn't be too happy with the outcome. A few simple techniques can be used to bring out the full flavor of the coffee and keep your friends & others coming back for more.

The secret to iced coffee is the ice cubes. As crazy as it sounds, the ice cubes can make or break the flavor of the beverage. The ice tends to dilute the coffee. To counter that you need to prep the day before by making an entire fresh pot of coffee and let it cool for about 15-20 minutes. Next pour the coffee into an ice cube trays and refrigerate these trays overnight.

You also need to have some cold coffee on hand for the bulk of the mixture. I would use a pitcher to store the coffee. Ensure that you have enough coffee for the next day.

Now it's time to make the perfect iced coffee.

Start by pouring a tiny bit of hot coffee into the cup. Then you grab your sweetener of choice and add this to the small amount of coffee in the cup. Stir the hot coffee until the sugar is dissolved, this will create a thick slurry. Using this method is much easier to dissolve the sweetener in the coffee. This will prevent the sugar chunks that appear if you don't use hot coffee.

Next add your coffee ice cubes and cream. Give the mixture a quick stir combining the cream and sugar slurry. Then add the refrigerated coffee to mixture and stir generously. There you have it, the world's best cup of iced coffee. Remember its all in the ice cubes, regular ice cubes dilute the coffee and give it that watery taste.

and there you are ... with a real barista type cold coffee ... i bet no difference in taste

i need to make some Cold Coffee !!

Today hmmn.. is a real hot day outside .. i need to make some coffee for me .... hmmn cold coffee is some thing i love on this hot day like this ....

i'll share few of my recipes .....

this is what i call ... Mocca De Freppe ... or Just Freppe ....

Mocha Frappé or Just Freppe

Ingredients

1 cup strong brewed coffee
2 tablespoons sugar
1 tablespoon 2% reduced-fat milk
1 1/4 cups 2% reduced-fat milk
2 tablespoons chocolate syrup
3 tablespoons fat-free frozen whipped topping, thawed
1 teaspoon chocolate shavings

Preparation

Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.

Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings. Serve immediately.

Yield

Makes 3 servings (serving size: 1 cup)

Nutritional Information

CALORIES 133(17% from fat)
FAT 2.5g (sat 1.5g,mono 0.6g,poly 0.1g)
IRON 0.2mg
CHOLESTEROL 8mg
CALCIUM 131mg
CARBOHYDRATE 23.7g
SODIUM 66mg; PROTEIN 4.1g
FIBER 0.1g