1. Wellness
    2. All about Nutrition!
    3. #CONTEST ALERT: Tasty Winter Recipe Contest

    All about Nutrition!

    All about Nutrition!

    #CONTEST ALERT: Tasty Winter Recipe Contest

    Win Gift Vouchers worth upto Rs. 5000. Share recipes and photos of your delicious winter snacks, sweets, fries and more!Top 10 entries get featured on our website! Contest closes on 16th December 2018. RULES OF THE CONTEST :- 1. Send original entries only. 2. It is deemed that participants are responsible/liable for the photographs shared 3. ParentCircle may use the photographs for publishing purposes in future at its discretion. 4. Decision of judges is final. ... more

    Comments

    Team ParentCircle Dec 19 2018

    CONTEST ENDED ON 16TH DECEMBER 2018

    Uzma khan Dec 16 2018

    Uzma khan Dec 16 2018

    Uzma khan Dec 16 2018

    Uzma khan Dec 16 2018

    Uzma khan Dec 16 2018

    Uzma khan Dec 16 2018

    Uzma khan Dec 15 2018

    Uzma khan Dec 15 2018

    Saradha Dec 13 2018

    Saradha Dec 13 2018

    Cotton Seed Milk Millet rice:
    Cottonseeds
    It is also known as the triple nutrient drink. It has rich proteins, fat and fiber. Cottonseed milk and coconut milk make the main ingredients with little rice to smoothen the consistency, sweetened by Palm jaggery (natural sweetener made from palm without chemical processing) and spiced up with cardamom and dry ginger. It is one of the best alternative for cow milk (vegan milk).Used for Paruthi milk
    Ingredients Portion: 2 portion.

    200 gm cotton seeds(soaked)
    50 ml coconut milk
    20 gm grated coconut
    05 gm dry ginger
    100 gm palm sugar
    90 gm Banyard Millet (soaked)
    30 gm almond
    10 gm almond pisin(gum)
    15 ml ghee

    Method of Preparation.
    1. Grind the cottonseed, extract the milk.
    2. Cook it until raw flavor goes. Kept separate
    3. Add ghee in a hot pan, add the almonds sliced and varagu rice, saut and add cotton seed milk cook it.once varugu cooked, add the palm jaggery and coconut milk.
    4. Sprinkle cardamom powder, dry ginger powder
    5. Served it in a dried leaf.
    6. Topped with almond and grated coconut.

    Saradha Dec 13 2018

    Meenu ahluwalia Dec 11 2018

    @Meenu ahluwalia #Gobhi Paratha

    Paratha wali gali is very old and famous for parathas of different varieties since Mugal periods. Generally these parathas are deep fried either lachha , aaloo or gobhi paratha etc and served with butter.

    Gobhi Prantha
    Ingredients...
    Dough...
    2 Cup whole wheat flour (atta)
    Salt to taste
    1 Tbsp ghee
    Water
    Gobi prantha stuffing ...
    1/2 of a cauliflower ( finely grated)
    1 green chilli chopped
    1/2 Tbsp garam masala powder
    1/2 Spoon dhanya powder
    1/2 Tbps red chilli powder
    Salt to taste
    Chopped dhanya

    For roasting the parathas.....
    Ghee as required
    Recipe...
    Ek bowl mai atta le uss me salt and ghee add kare.
    Ab jarurat ke anusar water daal kar smooth dough bna le.
    20 minutes ke liye rakh de.
    Stuffing....
    Gobi Ko achhe se wash kare .
    Ab Gobi Ko fine grate kare.
    Uss me chopped green chilli ,
    gram masala, salt, red chilli powder.
    Ab dough se medium size ki balls banaye.
    Ball ko hatheli par faila aur filling rkkhe aur loi ko band kare.
    Ab board par thoda atta dust kare aur belan se prantha belle.
    Pranthe Ko garam pan par daal kar roti ki tarha sake ab dono aur ghee lagaye aur pranthe Ko kurkurra bna le
    Serve hot Gobi paratha with curd , pickle and white butter.

    Mukti Sahay Dec 10 2018

    Green gram fritters
    Prep Time : 25 mins
    Cooking Time : 15 mins
    Serve : 4

    INGREDIENTS
    Green gram - 1 cup
    Ginger garlic paste - 1 tsp
    Chopped green chilly - 2
    Red chilly powder - 1/2 tsp
    Gram flour - 4 tbsp
    Rice flour - 2 tbsp
    Carom seeds - 1/4 tsp
    Onion seeds - 1/4 tsp
    Salt - to taste
    Oil - for frying

    METHOD.
    Take a large bowl add green gram ,green chilly,red chilly powder,ginger garlic paste,salt,carom seeds,onion seeds ,gram flour,rice flour and little water and mix well.
    Heat enough oil in a pan.
    Deep fry the pakora in hot oil until brown n crispy on a medium flame.
    Serve hot with tea.

    Mukti Sahay Dec 10 2018

    @Mukti Sahay

    Mukti Sahay Dec 9 2018

    @Mukti Sahay

    Mukti Sahay Dec 9 2018

    @Mukti Sahay VERKI PURI
    Prep Time : 15 mins
    Cooking Time : 30 mins
    Serve : 10

    INGREDIENTS
    All purpose flour - 250 gms
    Rava - 4 tbsp
    Crushed cumin seeds - 1 tsp
    Crushed black pepper - 1 tsp
    Salt - to taste
    Clarified butter - 2 tbsp
    For paste
    Clarified butter - 2 tbsp
    Corn flour - 2 tbsp
    Oil - for frying

    METHOD
    Take a large bowl add all purpose flour,rava,cumin seeds,black pepper,salt and two tbsp clarified butter and mix well.
    Add little water and make a dough.
    Keep aside for thirty mins.
    Take a bowl add two tbsp clarified butter and two tbsp corn flour and make a paste.
    Divide the dough into balls.
    Roll the three balls into same size and spread the corn flour paste in between.
    Roll the three chapatis and cut into small pieces.
    Press it and roll them.
    Heat enough oil in a pan.
    Add verki puri,lower the heat and fry till light brown.
    Drain in paper napkin.
    Serve with tea.

    Mukti Sahay Dec 9 2018

    @Mukti Sahay MOTICHOOR KHEER PARFAIT
    INGREDIENTS
    Motichoor ladoo - 4
    Milk - 3 cup
    Basmati rice - 1/4 cup
    Sugar - 2 tbsp
    Cardamom powder - 1/4 tsp

    METHOD
    Boil milk in a heavy bottom vessel.
    Once boiled keep it in a low flame.
    Add rice and stir occasionally.
    Add sugar and cardamom powder and mix well.
    Now kheer is ready.
    Crush the motichoor ladoo and place in the glass
    Now add the thick kheer.
    At the top add the motichoor ladoo and serve.

    Yamini Dec 8 2018

    Mukti Sahay Dec 8 2018

    Prep Time : 15 mins
    Cooking Time : 15 mins
    Serve : 2

    INGREDIENTS
    Tomato - 2 big size
    Date - 8 - 10
    Lemon juice - 1 tbsp
    Salt - to taste
    Sugar - 1/2 tsp
    Black pepper powder - 1/4 tsp
    Butter - 1 tbsp
    Corn flour - 1 tsp
    Fresh cream - 1 tbsp
    Water - 3 cup

    METHOD
    Boil tomato and date separately and strain it.
    Remove the seeds of the dates and strain it and add some water.
    Heat butter on a pan add corn flour and saute for one to two mins.
    Add tomato and dates juice
    Add sugar and salt and cook till thick.
    Add in the serving bowl and pour lemon juice and black pepper powder and mix well.
    Garnish with fresh cream,coriander leaves and black pepper powder

    Meenu ahluwalia Dec 8 2018

    Aable ki khatti Mithi Chutney

    Ingredients..
    1/2kg Aabla
    1/2bowl gur ya as ur taste
    1spoon mustard seeds
    1spoon kalonji
    1spoon jeera
    1spoon mathi dana
    1/2spoon haldi powder
    Salt to taste
    1spoon mustard oil
    1spoon black pepper powder
    1/3spoon red chilli powder

    Method...
    Sabse pahale Aablo ko wash kare aur dry karke grate kar le.
    Ab gas par kadhi mai oil garam kare usme mustard seeds,jeera, methi, kalonji sabhi ko daal kar saute kare.
    Ab grated Aable daal kar 3-4minute saute kare.
    Ab gur,salt, chilli powder, haldi powder, daal kar pakaye.
    Jab paani sukh jaye aur aabla bhi soft ho jaye tab chutney taiyar hai .
    Thanda hone par kisi saaf air tight botal mai rakhe.
    Ye chutney kafi time tak sahi rahti hai.
    Enjoy Aable ki khatti Methi chutney.

    Saraju dash Dec 8 2018

    @Saraju dash Mung dal payasam
    It is a very nutritious and tasty food.
    Dry roast the mung da. Wash it thoroughly and boil. When the Will be soft, add jaggery. Then when it becomes thick, add coconut milk. Then add ghee, dry fruits. The payasam is ready,

    Prabha Dec 8 2018

    Winter in a bowl.

    Ingredients
    2 eggs.
    Onions finely diced
    Tomato cubes.
    Green chillies
    Mung sprouts.
    Garlic cloves.
    Dry chilli powder
    Lime

    Add a teaspoon of butter to a wok. Add garlic cloves. Add the onions. Tomatoes. Salt. A splash of water. . Add chilli powder. Sprinkle the mung sprouts. A dash of lime garnish with green dhania leaves and serve hot with buttered pau.

    Prabha Dec 8 2018

    Prabha Dec 7 2018

    Kiran Kherajani Dec 7 2018

    @Kiran Kherajani ###########
    -Carrot halwa with chocolate cover
    ##$$$$$$$$$$$

    -Carrot halwa-1 cup
    Brown chocolate 2tbsp
    White chocolate 2tbsp
    Badam chopped 1tbsp
    Biscuit peese hue 3 (any kind)
    Chocolate syrup 2tbsp or as needed
    Fresh cream 1tbsp

    For -carrot halwa
    -Carrot 1/2kg
    Khoya 100g
    Sugar as per taste
    Milk 1 cup
    Badam chopped 8 to 10
    Ghee 1tbsp
    Ilayachi 2
    Pan me ghee dalker ilayachi dale ab grated -carrot dalker 5 min bhune
    Isme 1 cup milk dalker low flame per 5 .min cook kare ab sugar dalker bhune 2 min and khoya and badam milker again low flame per 2 min cook kare.

    Chocolate ko melt kare isme fresh cream dale mix kare.
    Badam ko deedar pees le
    Bowl me biscuit and syrup ko mix ker le n gole bana le.
    -Carrot halwe ko hatheli per lekr biscuit gole ko center me dalker gola banaye
    Ab ise freezer me 1 min rakhe
    Is gole ko melted chocolate me dip kare n badam se cover kare again 1 min freezer me rakhe
    Ready to eat.

    Kiran Kherajani Dec 7 2018

    @Kiran Kherajani Spinach _ kesariya chhena laddu


    Ingredients
    For palak halwa outer cover
    Palak 250g
    Sugar 50g
    Ghee 50g
    Milk powder 1tbsp
    Chopped badam 4 to 5

    For filling
    Home made chhena 1/4cup
    1 cup milk
    1 ilayachi
    Sugar 1tbsp
    Kesar 4 to 5 thread

    Dedicated coconut 1/2cup

    Cherry for garnish

    Recp
    Palak halwa
    1.palak ko wash kare or pees le
    2.pan me ghee garam kare
    3.palak dalkar bhune or badam dale
    4.1min low flame per bhune
    5.ab milk powder mix kare
    6.jab halwa thick hone lage gas off kare

    Recp of chhena
    1.chhena me milk and ilayachi dalkar low flame per cook kare
    2.sugar dale 2 min again cook kare
    3.mixture thick hone per gas off kare

    For laddu
    Ab palak ke halwe ka thoda mixture hatheli per rakhe
    Beech me chhena fill kare
    Laddu bana le and dedicated coconut se cover kare
    Bahut hi swadisht and healthy laddu

    Sunita Dec 7 2018

    Sunita Dec 7 2018

    @Sunita Big wish to win

    Sunita Dec 7 2018

    @Sunita Atb

    Sunita Dec 7 2018

    Sunita Dec 7 2018

    @Sunita Big wish to win

    Sunita Dec 7 2018

    @Sunita Nice recipe for winter and easy methods Sunita pandey

    Sunita Dec 7 2018

    @Sunita Thanks dear

    Bibhasini patra Dec 7 2018

    Recipe---------
    Gager HalwaPudding
    Ingredients----
    Greated gager-1cup
    Sugar-3tbsp
    Greencadamom-2
    Milk-1/2ml
    Sugar-2tbsp
    Custardpowder-2tbsp
    Ghee-1tbsp
    Process------
    Heat a pan add ghee add green cardamom,add greated gager stir for a mints ,than add sugar mix it well.
    Cooked the gager halwa nicely.Than off the gas&keep it aside.
    Now heat a pan add milk,& sugar&boild it.
    Take a cup add 1/2cup milk,add 2 tbsp custardpowder mix it well.
    When milk boild add the custard mixture mix it well.
    It's cooked till its becomes thik.off the gas and transfer a bowl,cool it.
    When it's cool add the gagerhalwa all over the custard mixture& steam it 10 mints.
    Off the gas ,cool it & freeze the pudding 1/2 n hour.
    Gager HalwaPudding is ready.serve it cool cool.

    Ritika Jain Dec 7 2018

    Chocolate pakoda
    100gm chocolate
    10 badam
    10 pista unsalted
    10 acroat
    Crush all the dry fruits . Take a pan and roast all the dry fruits. In double bolier melt the chocolate . In another pan Add the roasted dry fruits n chocolate n mix well . Take a plate n keep butter paper upon it put the mixture on it and spread it even . Keep in fridge for 5-6 hrs . Take out of fridge and cut in square shape n serve chill

    MEENA Mishra Dec 7 2018

    @MEENA Mishra Amazing ???????? great Meena Mishra all the best

    Bhumika Dec 7 2018

    Prabha Dec 7 2018

    Anita Dubey Dec 6 2018

    Kebab e Kela
    Ingredients Of Kebab-e-Kela
    250 Gram Raw bananas (diced), peeled
    1 Black cardamom seed (badi elaichi )
    1/4 Cup Kuttu ka atta
    2 tsp White rock salt (sendha namak)
    2 tsp Coriander seeds (powdered), roasted
    1/2 tsp Chilli powder
    2 tsp Lemon juice
    1 Green chili, chopped
    2 Tbsp Coriander, chopped
    For pan-frying Desi ghee
    For dusting Kuttu ka atta
    How to Make Kebab-e-Kela
    Steam the bananas, ginger and elaichi, till bananas are cooked, but bite like.
    Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool.
    When cool, mash the bananas; add the rest of the ingredients and mix well to form dough like consistency.
    Shape into small cylindrical rods and dust with the kuttu ka atta.
    Heat a thin layer of ghee and fry the kebabs over medium heat, till brown on both sides.

    Prabha Dec 6 2018

    ??Ingredients for Gajar Ka Halwa
    25 g-Kishmish (Raisins)
    25g-Kaju (Cashewnuts) Chopped
    1 kg-Carrots Grated
    1 litre-Milk
    2 tbsp-MILKMAID Pure Ghee
    1/2 tin (200g)-MILKMAID Sweetened Condensed Milk
    ??How to make Gajar Ka Halwa
    Mix carrots and milk in a pan, bring to a boil. Cook on low flame, stirring occasionally, till milk dries up.
    Add NESTL MILKMAID Sweetened Condensed Milk and continue cooking on low flame, stirring occasionally, till it dries up.
    Add the ghee and cook for another 10 minutes. Garnish with nuts and raisins and serve hot.

    Ritu Dec 6 2018

    Double Layer Besan Burfi
    Besan ki barfi is a traditional Indian sweet of a rich and decadent barfi made with gram flour, sugar and ghee.I gave a litttle twist hope you will like this.
    Ingredients:
    1 cup - Gram flour (besan)
    1/3 cup - sugar (grind in grinder)
    1/2 cup - ghee
    1 teaspoon - cardamom powder
    1 teaspoon - melon seeds
    2 tablespoon - condensed milk
    2 tablespoon - desiccated coconut
    4 tablespoon - melted chocolate(morde milk compound)
    4 pieces - chopped almonds
    1 teaspoon - colored sprinkle
    5 -6 pieces - choco balls
    Methods:
    Heat ghee in a kadhai. Add besan and roast on low flame till it turns golden brown.
    Add powder sugar and mix well and cook for few minutes.
    Cook it till Ghee leaves side of kadhai.
    Add cardamom powder and melon seeds and mix it.
    Shift this mixture to a greased plate and let it sit for 1 hour to set.
    Take a bowl and add condensed milk and desiccated coconut and mix well.
    This mixture should not be too thick or thin. Consistency of this mixture should be medium.
    Cut the pieces of burfi and spread this coconut mixture on half burfi.
    Sprinkle some coloured sprinkle and put choco ball in center.
    Take melted chocolate and spread on remaining burfi.
    Garnish with chopped almonds.

    Supriya Dec 6 2018

    Muttor ki karanjii(gujiiya)/ momos
    1 cup atta to make dough
    1 cup fresh peas
    1 onion chopped
    1tps ginger paste
    1 tps garlic paste
    1/4 grated fresh coconut
    1/4 soaked poha
    1 tps garam masala
    1 tps Chaat masala
    1/2 tps green chilies
    Salt & sugar as per taste
    2 tps butter
    1 tps jeera
    1 tps stuff
    1 tps rai
    Oil to fry
    1. In pan heat the butter with 1 tps of oil add jeera, souff, Rai..let it cracked
    2.add ginger garlic paste
    3. Add onoin...fry until golden brown
    4. Add green peas ..keep lid and let them cook for 5-7 min
    5. Add all the masalas and green chilies cook them for 5 mn...if required use little water.
    6. Mash the peas with the help of massher...add soaked poha and coconut mix it well...
    7. Keep the lid and cook it for 5 mn...add coriender leaves... And lemon juice and pinch of sugar with salt
    8. Let it cool...then roll out a small chapati and put this filling in the center you and give it any shape....if you shape them like momos steam them or deep fry them .
    Serve hot with green chutney

    Harshita jain Dec 6 2018

    Tried my hands on bread for the first time....
    Turned out super yummy n tasty
    Made it in pressure cooker
    No yeast
    Baked out perfectly
    HERB N GARLIC BREAD...

    Recipe

    1 1/2 Cup of Maida
    2 tbsp of milk powder
    1 tsp of baking powder
    1/4 tsp of baking soda
    Salt to taste
    Herbs
    Garlic
    Crushed Green chillies
    Olive oil
    Milk(warm milk)
    Vinegar

    Method :-
    1.First add some vinegar into the warm milk and keep it aside for about 10 mins.
    2.sieve the dry ingredients(Maida,baking powder,baking soda).
    3.mix the herbs,green chilli,garlic,salt n milk powdr into the dry ingredients n then add warm milk into it n mix it well with loose hands n add some olive oil..
    4.now grease the bread container or any odr vessel with some butter n dust it with Maida.
    5.the dough should be very smooth..
    6.now add the Dough in the container n its ready to put into the pressure cooker....
    7.i have pre heated the cooker for abt 10 mins.
    8.i have kept a ring (which we usually use for pots) inside the cooker n placed the bread tray...
    9.brushed some butter on top of the bread dough n baked it for about 25-30 mins

    Santoshbangar Dec 6 2018

    #contestalert
    Quinoa Harabhara Kabab
    Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, and fiber. It is one of only a few plant foods that are considered
    Ingredients
    Quinoa-1cup
    Water 2-cup
    Mixveggies-1cup
    (0peas,carrot.broccoli)finly chopped
    Boiled potato- mashed
    Palak-1 cup
    Chat masala
    Green chili-2
    Coriander leaves
    Singhara atta-2tbsp
    Chat masala 1tsp
    Garam masala-1/2tsp
    Oil-2tbsp+for shallow fry
    Method
    Heat 2cup water.when boil
    add quinoa and veggitables. Add palak after 5minutes
    Remove from gas
    Cover it.leave aside for 20 minutes so the quinoa will become soft
    Seqeeze the excess water.
    Add all other ingredients mix well .
    Make balls and desired shape.flatten on plams.
    Heat nonstick tawa apply oil.roast kabab from both sides
    Eat with chutney or sauce

    Radhika panchal Dec 6 2018

    #gobhiparatha,homemadewhitebutter,chaj,gingerpudinaparatha,pickle

    For ginger mint paratha..
    Ingredients..for stuffing..
    Grated ginger 1/3 katori
    Fine chopped mint leaves 1big sp
    Dry mango powder 1/2 tsp
    Coriander powder 1tsp
    Garam masala powder 1tsp
    Salt to taste
    Red chili powder 1/3 tsp
    Method...
    Take a big bowl...
    Put ginger,mint n all spices in it n mix it well.
    Stuffing is ready..

    For dough..
    Wheat flour 2cup
    Salt a pinch
    Water 1cup or as per requirement..
    Method..
    Take a big bowl..
    Add flour,salt n mix it well
    Then add water in it n mix it well
    N make fine dough...

    Then take a small ball of dough..
    Flate it n fill ginger mint stuffing in it..
    N fold it n make ball
    Then roll it with the help of rolling pin..
    N make paratha..
    Then heat the tawa..
    Spread little ghee on it..
    Then put paratha on it..
    N spread little ghee on the both side of paratha..
    Cook it.till it become crispy n golden brown..
    Its done..

    For gobhi paratha..
    Ingredients for stuffing..
    Grated cauliflower 1katori
    Fine chopped onion 1
    Ajwain 1/2 tsp
    Salt to taste
    Coriander powder 1tsp
    Garam masala powder 1tsp
    Red chili powder 1/2 tsp
    Dry mango powder 1/3 tsp
    Method..
    Take a bowl..
    Put gobhi ,ajwain n onion in it n mix it well..
    Then add all spices in it
    N mix it well.
    Gobhi stuffing is ready

    For dough..
    Wheat flour 2cup
    Salt a pinch
    Water 1cup or as per requirement..
    Method..
    Take a big bowl..
    Add flour n salt in it n mix it well
    Then add water in it..
    N make fine dough...
    Then take small ball of dough..
    Flate it n fill gobhi stuffing in it..
    N fold it n make small ball..
    Then roll it with the help of rolling pin..
    N make paratha..
    Then spread little ghee on tawa..
    Put paratha on it..
    Spread ghee on both side of paratha..
    Cook it till it become crispy n golden brown on both side..
    Its done..

    For white butter..
    Malai 2cup
    Curd 2tsp
    Method..
    Lukewarm the malai..
    Then add lukewarm curd in it..
    Mix it well..
    N cover it..
    N leave it for over night..
    Then put it into freeze for 2 hours..
    Then blend it till butter n chaj become separate..

    Add black salt 1/2 tsp,black pepper powder 1/3 tsp,red chili powder 1/3 tsp n roasted cumin powder 1/2 tsp in to the chaj..

    N serve white butter n chilled chaj with
    Hot hot gobhi n ginger mint paratha..

    Radhika panchal Dec 6 2018

    #???????????????????

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    Safeera saif Dec 5 2018

    Net dosa and butter mutter paneer
    Mutter 250g
    Paneer 200g
    Butter 100g
    Tomato 2
    Onion 1
    Garlic 6cloves
    Cashew 50g
    Fresh cream 100 ml
    In a pan melt butter and add Paneer. Saut slowly. Then remove from pan.then to the same butter add garlic, onion, tomato saut well. Then remove from heat and kept to cool. Grind the mixture to a smooth paste. Transfer the paste to a bottom pan and add cashew paste fresh cream salt and coriander leaves. At last add Paneer and mutter.. Remove from heat.. Gravy is ready.
    Net dosa recipe
    Add 2 cup of wheat, 1 egg, milk as required salt and grind well. Pour through a funnel on to the pan.. Dosa is read

    Jayshree Malhotra Dec 5 2018

    Gajar halwa and Gulabjamun terrine
    Ingredients
    750 gms carrot
    150 gms khoya
    1/4 cup mixed dry fruits( kaju badam pista)
    sugar 1 small katori or as per req
    3/4 cup desi ghee
    5 mini gulabjamun readymade

    Method:
    ?Wash carrots thoroughly n peel n grate them
    ?Now take a non stick kadai and heat ghee
    ?Squeeze the carrots and add to ghee
    ? Cook all while stirring on slow gas
    ? It will take around 20 mins ,till it becomes soft
    ? Now add sugar and again cook
    ? Add khoya and half dry fruits and cook stirring continously for about 7 mins till khoya gets completely cooked.
    ? Now you can garnish this with rest dry fruits and serve hot.

    To make Gulabjamuns terraine:
    ? let it cool completely then take a loaf tin and grease it and spread a layer of dry fruits
    ? Add halwa layer to it by patting get a smooth surface as shown in picture
    ? Now make a line of gulabjamuns on it and cover again with prepared halwa
    again make it smooth and cover very nicely
    ? leave for an hour it sets well
    now take a plate and demould it
    it comes out perfectly well
    ? Cut thick slices and serve as it is
    or warm in microwave
    And enjoy

    Jayshree Malhotra Dec 5 2018

    Gajar halwa and Gulabjamun terrine
    Ingredients
    750 gms carrot
    150 gms khoya
    1/4 cup mixed dry fruits( kaju badam pista)
    sugar 1 small katori or as per req
    3/4 cup desi ghee
    5 mini gulabjamun readymade

    Method:
    ?Wash carrots thoroughly n peel n grate them
    ?Now take a non stick kadai and heat ghee
    ?Squeeze the carrots and add to ghee
    ? Cook all while stirring on slow gas
    ? It will take around 20 mins ,till it becomes soft
    ? Now add sugar and again cook
    ? Add khoya and half dry fruits and cook stirring continously for about 7 mins till khoya gets completely cooked.
    ? Now you can garnish this with rest dry fruits and serve hot.

    To make Gulabjamuns terraine:
    ? let it cool completely then take a loaf tin and grease it and spread a layer of dry fruits
    ? Add halwa layer to it by patting get a smooth surface as shown in picture
    ? Now make a line of gulabjamuns on it and cover again with prepared halwa
    again make it smooth and cover very nicely
    ? leave for an hour it sets well
    now take a plate and demould it
    it comes out perfectly well
    ? Cut thick slices and serve as it is
    or warm in microwave
    And enjoy

    Yamini Dec 5 2018

    Yamini Dec 5 2018

    Kanchan Kr Chatterjee Dec 5 2018

    PANNER PAKORAS ..Paneer - 1/4 kg, wash and slice into 1" pieces (1/4" thickness)
    Besan - 1 cup, (chickpea flour/senaga pindi)
    Rice flour - 2 tbsps
    Corn flour - 1 tbsp
    Red chili powder - 1/2 tsp
    Ginger garlic paste - 1 tsp
    Ajwain - 1/2 tsp (carrom seeds)
    Baking soda - pinch
    Salt to taste
    Cooking oil for deep frying
    Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.
    Blanch paneer pieces for 5 mts in hot water and drain.
    Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.
    Place on a serving plate and serve with tomato ketchup or green chutney and a cup of masala chai. Tag Friends TAPAN BANERJEE, Mou Chatterjee, SUMANA SANYAL, DIPAK BANERJEE, Dec Biswas.

    Kanchan Kr Chatterjee Dec 5 2018

    [ Chole Masala Preparation :
    INGREDIENTS
    1 tablespoon olive oil
    1 large onion, chopped
    2 to 3 garlic cloves, minced
    Two 15- to 16-ounce cans chickpeas, drained and rinsed
    1 to 2 teaspoons garam masala or good-quality curry powder
    1/2 teaspoon turmeric
    2 teaspoons grated fresh or jarred ginger
    2 large tomatoes, diced
    1 tablespoon lemon juice
    1/4 cup minced fresh cilantro, or to taste
    Salt to taste
    Hot cooked grain (rice, quinoa, or couscous), optional
    PREPARATION
    1. Heat the oil in a wide skillet. Add the onion and saut until translucent. Add the garlic and continue to saut until the onion is golden.
    2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
    3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.]