Delicious Barfi made of Badam

Badam Barfi

Ingredients:

- 225g almonds
- 1.4 liters water for soaking
- 568ml cold milk
- 225g sugar
- 150ml water
- 225g Ghee
- Silver leaves or halved almonds for decoration.

Method:

Immerse the almonds in the water all night. They should be puffed up and twice in size the next day. Skin the almonds and put them in a mixer or food processor. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get a hold lost. In a heavy based pan dissolve the sugar in the water; boil it rapidly for about 10 actions to half its quantity. Add the ground almond paste and stirring very frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste of the fudge.

In another pan, melt the ghee. Gradually pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy.

Transfer the paste to a pie tin and extend it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool totally for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off Burfi with a spatula and place on a serving dish.

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Delicious Sheeer Khurma

Delicious Sheeer Khurma an Occassional Recipe

Ingredients:

- 2 liter of milk
- 1 liter water
- 1 cup sugar
- 8 dried dates
- 6-8 whole cardamoms
- 1\4 cup ghee or butter
- 6-7 seeds of cardamom crushed once
- 1 cup of vermicelli
- 1/4 cup chopped pistachios
- 1/2 cup dried coconut
- 1/2 cup chopped almond
- 1/4 cup raisins
- 1tsp kevera essence, diluted or 1\4 tsp., if concentrated

Method:

1. Soak 3 dried out dates and coconut in water for 2 hours, until soft. Then finely slice them.
2. In a pot add milk, water, 5 dried dates and cardamoms and boil on low heat for about 2 hours or until about 1 1\2 liter milk is left. Strain milk through a fine strainer. Remove the dates and cardamoms and reserve milk.
3. Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
4. Add warm milk to it, get to boil and cook for 5-8 minutes, until cooked through.
5. Add sugar and cook until sugar has totally dissolved. Just before remove from heat add kevera essence.
Can be served hot or chilled.

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Delicious Shami Kabab Recipe

Ingredients:

• ½ kg. chop up meat
• ¼ tsp. ground garlic
• ¼ tsp. red chili powder
• 2 tbsps. Split gram peas
• ¼ tsp. ground ginger
• 2 eggs
• cookery oil
• 1 small onion
• 2 green chilies
• A few coriander leaves
• Sufficient yoghurt to mix to a creamy consistency with the chopped onions, green chilies and coriander leaves.
• Include salt to taste

Procedure:

1. Cook collectively meat, split gram and the spices till the meat and the gram are tender and no water remains.

2. Allow the mix cool then pass through a mincing machine to blend all ingredients together into a paste.

3. Separate the meat paste into portions.

4. Empty out each portion and put in a little of the filling.

5. Pat into flat round cakes; dip in beaten egg and shallow fry in cooking oil until deep brown.

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Delicious Tomoto Soup Recipes

Ingredients:

• 1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
• 2 Tablespoons of Olive Oil
• 1 Onion chopped
• 1 Clove of garlic crushed
• 1 Small red pepper chopped
• 4 Cups of chicken or vegetable stock
• 2 oz of tomato paste
• 1/4 cup of Basil
• 1 Cup of pasta

Procedure:

1. Heat up the oil in a heavy pan; cook the onion, garlic and red pepper till elastic.

2. Put in the tomato and cook another 10 minutes.

3. Put in the tomato paste, salt and pepper to taste.

4. Wrap and let simmer for 15 minutes.

5. Let to cool slightly and put the mixture in a blender until it is smooth.

6. Return to the pan and heat gradually.

7. In boiling water, cook the pasta till almost done.

8. Put in the pasta.

9. Put in the fresh basil, cook 2 minutes and serve.

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Delicious Chicken Salad

Ingredients:

• 2 ½ cups of cooked Chicken
• 1 cup of Celery
• 1 cup of Seedless Grapes
• ½ cup of Almonds
• 2 tbsp. of Fresh Parsley
• 1 tsp. of Salt
• 1 cup of Mayonnaise
• ¼ cup of Heavy Whipping Cream

Directions:
· Take a medium bowl, lash cream to soft peaks.
· merge meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chilliness.

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Delicious Dal Makhani

Dal Makhani is a true Punjabi dish that involves the peppery homework of Rajma and Urad Dal. The dish does not only satiate your taste buds but it is extremely rich in protein and calcium. These are important ingredients for a healthy body. You can move away a bit from the unique Punjabi cooking by preparing the dish in tomato smash. This new preparation will make the dish a bit tasty and it will also be enriched with folic acid and Vitamin A.

Ingredients:

1. Whole black lentil Urad Daal
   
2. Kidney Beans Rajma (2 tbsp)
3. Milk (1 Cup)
4. Cumin Seeds Jeera (1/2 tsp)
5. Chopped Onion (1/2 tsp)
6. Ginger paste (1/2 tsp)
7. Garlic paste (1/2 tsp)
8. Chilly powder (1/2 tsp)
9. finely chopped Green Chilly (2-3 pcs)
10. Turmeric Powder (1/4 tsp)
11. Coriander Powder (2 tsp)
12. finely grated tomato or tomato pulp (3/4 Cup)
13. Oil (1 tsp)
14. Salt (according to the taste)

For Garnishing

1. · Chopped Green Coriander Leaves (2 tbsp)

Cooking Procedure

· Immerse rajma and urad for 8-12 hours and deplete them from the water.

· Put the mix in 2-3 cups of water, add salt, and pressure cook. Once the mix is overdone, mash it.

·Add milk and 1 cup of water and let the mixture boil at medium flame for 10 minutes. Keep on stirring the mix.

·Take the oil in non-stick pan and heat it for 3-4 minutes at low flame, add the cumin seeds and once they start crackle apply the onion and ginger-garlic paste. Cook the mix till the onions assume golden brown color.

·Add chilly powder, grated chilly, turmeric powder, coriander powder, and tomato and sauté the mixture for a while at low flame.

· Apply ¼ cups of water and sauté the mix for 5-7 minutes.

·Add dal and stir the mixture for 10-15 minutes or till the dal becomes thick and creamy.

·Decorate with chopped coriander.

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Tomoto Rice

Ingredients:

1. Tomatoes – 2(large)
2. Rice – 2cups
3. Onion – 1(large)
4. Ginger chopped – 1tsp
5. Green chillies – 3
6. Curry leaves – few
7. Garam Masala – 1/2tsp(optional)
8. Salt – as required
9. Coriander leaves for garnish
10. Ghee/Clarified butter – 4stp
11. Cashew broken – 3tsp

For tempering:

1. Chana dal – 1tsp
2. Urad dal – 1tsp
3. Cumin seeds – 1/2 tsp
4. Mustard seeds – 1/2 tsp
5. Hing -pinch
6. Whole red chillies – 2

Method:

• Heat 4stp of ghee in a broad bottomed pan, add the tempering ingredients. After the dals are light brown, add cashews, chopped ginger, green chillies, curry leaves and onion chopped in organize manner .To this insert salt and fry till the onions are golden brown.
• To this add a pinch of hing, Tomatoes, red chilli powder and cook till the tomatoes are fully soft and cooked. At this stage add garam masala if you are with.
• Finally to this add the cooked rice. Mix well, adjust salt and garnish with coriander leaves.
• Goes fine with Raita.

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