myad

Wednesday 29 August 2018

Instant Barfi of fresh coconut

Instant Barfi of fresh coconut

Ingredients
  • 1 medium sized fresh coconut
  • ½ cup sugar powder
  • ¼ cup milk
  • ½ teaspoon ghee
  • For garnishing almonds and pistachios
Method (How to make instant coconut burfi with fresh coconut)
Take the coconut out from the cell, remove the black skin with the help of Peeler, and cut small pieces of coconut. Put the pieces in a mixer and grind it.

Put half a teaspoon of ghee in the pan heat and add coconut roast it for two minutes, then add milk and sugar.

Cook the mixture on a low flame stir continuously until thickened.


Grease the plate with ghee transfer the mixture to the plate and spread it, put the chopped pistachios or almonds over it and lightly press.

Let it cool completely, cut into pieces and serve and eat it

Thursday 23 August 2018

Fresh Coconut Burfi in 10 minutes | सिर्फ 10 मिनट में बनाये स्वादिस्ट ता...

Milk Powder Barfi

Milk Powder Barfi

Ingredients
1 ½ cup Milk Powder
½ cup powder sugar
1/3 cup milk
¼ cup of ghee
½ teaspoon cardamom powder
10-12 pistachios (finely chopped)
Method (How to make milk powder burfi at home)
Put ghee and milk in the pan and heat it, add milk powder slowly.
Add powder sugar and cardamom powder and cook for 2-3 mins. in a low flame.
When the mixture is leaves the sides of pan and become thick switch off the flame and transfer the mixture into a greased plate and press nicely to level it.
Sprinkle pistachios and press gently and keep aside to cool down completely.
After cooling down, cut into pieces and serve.

Saturday 18 August 2018

Malai Kofta in White Gravy

Malai Kofta in White Gravy
Ingredients
for Kofta
  • 200 gms paneer
  • 2 boiled potatoes
  • 6-7 cashew nuts
  • 10 -12 raisins
  • 3-4 small cardamom
  • Salt to taste
  • 2 tablespoons corn flour
  • Oil to fry
For gravy
  • 2 large sized onions
  • 12-15 cashew nuts
  • 1 tbsp ginger garlic paste
  • ¼ cup mawa
  • ¼ cup fresh curd
  • ¼ cup cream or malai
  • 1 tbsp Butter
  • 1 tablespoon oil
  • 1 tablespoon kasoori methi
  • 1 inch cinnamon stick
  • 2-3 small cardamom
  • 2 large cardamom
  • 3-4 cloves
  • 3-4 green chillies
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper powder
  • Salt to taste
Method (How to make restaurant style white gravy malai kofta curry at home)
 
For Kofta
Peel and grate boiled potatoes and paneer, add salt half of the cornflour and knead like dough. Make small lemon size balls.
Cut cashews and raisins finely, add crushed cardamom to it.

Take one ball and stuff with cashew and raisin filling and make nice round balls.
Make all the koftas in the same way.

Heat the oil for frying and roll the koftas in the remaining cornflour and put it in the oil and fry till golden brown from all sides.
To make gravy
Cut the onions into pieces, and boil the onion and cashew nuts together. After cooking and cool down completely make the fine puree.
Heat oil and butter in the pan and add big and small cardamom, cloves, cinnamon and fry for some time then add ginger garlic paste and green chilles and fry for few seconds.
Add the onion and cashew paste and cook for 2-3 minutes.
Mix yogurt, cream, salt, black pepper, sugar and kasoori methi.
Add one cup water, let it boil.
Add the Kofta and switch off the gas.
Close the lid and leave it for a while.
Serve with roti or naan

Thursday 9 August 2018

Appe or South Indian Paniyaram

Appe or South Indian Paniyaram

Ingredients
2 cups Idli batter
1 cup finely chopped vegetables (carrot, capsicum, tomatoes, onion)
1-2 green chilies finely chopped
tablespoons coriander leaves chopped
2 tablespoons oil
Method(how to make South Indian paniyaram)
To make Idli batter
Take 1 ½ cup of rice and ½ cup of urad dal, ½ teaspoon fenugreek soak for 6 hours in water, grind it and make a fine paste, cover and keep it for 7-8hrs of the cover, and keep it in the fridge after raising yeast.
To make paniyaram or appe
Mix all the chopped vegetables, green chilies, green coriander and salt paste in to the Idli batter.
Grease the appe pan with the oil.
Fill all the cavity of the pan with batter cover and cook on the slow flame. add oil from the sides and cook for 2-3 minutes and flip and cook from other sides too.
Serve hot with coconut chutney or sauce off the pan.