Share Recipes and Photos of some Healthy Tricolour Recipes!

Santoshbangar Aug 16, 2019

Tri colour Idli Lollipop Idli batter - 2 cups Spinach - 1 small bunch Carrot - 2 Salt to taste Butter 50 gms (unsalted) How to make Butter Idli Lollipop in tri colour Separate the batter into three parts. Add palak puree in one part and add carrot puree in other part. Leave the one part white as it is. Take a small mould first pour green color batter, then white and top with carrot batter. Steam in a microwave. Till done. Top up with enough butter. Eat with chutney and sambhar. My Tip: For the colour I have used spinach and carrot.

Santoshbangar Aug 16, 2019

Tiranga Rice It is combination of three tastes Tomato Coconut Mint Tomato Rice Ingredients: Rice (basmati)- 1 cup boiled. Tomato - 2, blanched and pureed Cumin seeds - 1 tsp Onion - 1 medium chopped Oil - 2 tbsp Salt - To taste Blanched Tomatoes Method: Heat oil in a pan and add cumin seeds to it. When it crackles, add onion and fry till transparent. Add tomoto puree and fry till it leaves oil. Add boiled rice and salt and mix well. Cover it for 2 - 3 minutes. Coconut Rice Ingredients: Rice - 1 cup boiled Cocunut- 1 cup grated and ground White Urad dal - 1 tsp Hing (asefoetida) - 1/2 tsp Curry Leaves - 1 tbsp Mustard Seeds - 1 tsp Oil - 2 tbsp Salt - To taste Method: Heat oil in a pan and add mustard seeds and hing. When it crackles, add urad dal and fry till golden color. Add curry leaves and coconut and fry for 5 minutes on low flame. Add rice and salt and mix well. Cover it for 2 - 3 minutes. Pudina (Mint) Rice Ingredients: Rice - 1 cup boiled Spring Onions - 2 chopped Cumin seeds - 1 tsp Oil - 1 tbsp Pudina (Mint) - 1/2 bunch Garlic - 2 flakes Green chillies - 1 Method: Grind pudina, garlic and green chillies and keep it aside. Heat oil in a pan and add cumin seeds. When it crackles, add spring onion and fry till transparent. Add pundina paste and rice and mix well. Cover it for 2 - 3 minutes.

Santoshbangar Aug 16, 2019

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Ramit Ghai Aug 17, 2019

"Eggless" "Tri-Coloured Flower Cake" "INDIAN FLAG FLOWER CAKE" Ingredients- 1) 1 cup olive oil 2) 1/2 tsp baking soda 3) 1 tsp baking powder 4) 3/4th cup brown sugar 5) few drops vanilla essence 6) 2 cups maida 7) Milk 1/2 cup 8) food colours orange and green for making colours of indian flag- few drops needed Method- 1) In mixer grinder combine together sugar, milk & vanilla essence, beat till well blended. 2) combine the flour, baking soda, & baking powder. 3) stir into the beated mixture. 4) make a smooth batter, free flow consistency, add oil to it 5) divide into 3 bowls, keep one bowl plane and the rest bowls put orange colour in one and the green colour in another bowl, mix gently. 6) greece aluminium tin with oil, sprinkle maida, put 1st layer of plain batter, then 2nd layer of orange batter, then 3rd layer of green batter, reapeat the same process again. 7) pour nicely all the 3 layers and tap 2-3 times. 8) using toothpick make flower design as shown in picture. 9) keep in microwave convection mode at 150 degree for 40min approximately, firstly preheat oven for 10min at 150degree then place the aluminium tin inside and give another 40min, so in total it takes near about 50minutes.

Ramit Ghai Aug 17, 2019

A unique recipe with a unique name....desi rusk presented in videshi style as people of videsh have no time to make, but have time to bake, so here's for u my unique desitadka_videshifood recipe....! "RUSK BITES" INGREDIENTS :- 1) 6 Rusk 2) Onion 1 small finely chopped 3) Capsicum 1 small finely chopped 4) Amul cheese cube 1 grated 5) Pizza topping 1 teaspoon for each rusk 6) Oregano to sprinkle 7) Red chillie flakes to sprinkle METHOD:- 1) Take rusk, apply a nice layer of pizza topping on it, keep aside 2) On the other side chop onion & capsicum very finely, it should be micro chopped 3) Put this chopped veggies on Rusk topping mixture 4) Add grated cheese along with oregano & red chillie flakes on top of it 5) Preheat the microwave convection oven at 110 degree for 1 minute 6) When it beeps place the baking tray inside and set again at 110 degree for 2 minutes 7) A nice crunchy Rusk Bites are ready to serve 8) Serve with tomato ketchup

Ramit Ghai Aug 17, 2019

Patriotic Tri-Coloured "Tomato Soup" served with "Mix Veggies Dry-Fruit Pakora" (unique/innovative concept for independence day) INGREDIENTS:- FOR MIX VEGGIES DRY-FRUIT PAKORA:- 1) Besan 1 cup 2) Mix veggies (baingan, aalu, french beans, paneer, lauki, carrot) roughly chopped 1 cup......Mushroom (optional) 3) Nuts (Almond, Walnut, and peanuts) roughly chopped 1/2 cup 4) Refined oil for frying 5) Salt, red chilli powder, and black pepper powder as per taste PREPARATION:- FOR PAKORA:- 1) Mix all ingredients one by one, along with spices 2) Make the consistency little thick as needed for pakora's 3) Fry in oil 4) Serve hot with dips and chutneys of your choice 5) Note :- u can add button mushrooms if you want or can omit also (totally depends on you) INGREDIENTS:- FOR TOMATO SOUP:- 1) 250 gm tomatoes (5 big medium size chopped) 2) 1 medium onion (chopped) 3) 1 tbsp garlic (chopped) 4) 1/2 teaspoon sugar (optional) 5) 2 tbsp fresh cream (optional) 6) 1 tbsp cornflour 7) 2 tsp butter/oil 8) 3 cups water 9) 1/2 teaspoon garam masala powder 10) Salt and Black pepper 1/2 teaspoon PREPARATION:- FOR TOMATO SOUP:- 1. In a microwave safe bowl, microwave 1 teaspoon of butter/oil at 100% power for 30 seconds. 2. Add chopped garlic,onion, tomatoes,salt and 1/2 cup water. Microwave covered for 4-5 minutes at 100% power. Blend in a blender, strain and make a puree. 3. Add the tomato puree, 3 cups water, cornflour (dissolved in 1/2 cup cold water) and sugar in another microwave safe bowl. Microwave at 100% power for 4 minutes. Stir in between. 4. Stir into lightly beaten cream. 5. Garnish with freshly chopped coriander. 6. Note- Omit the cream & sugar for a low calorie version of soup.

Reena Aug 18, 2019

Tri color patriotic cake

Pritam kothari Aug 18, 2019

Try colour recipe ???? ?????? ????? ??? ?????? ???

Neeru gupta Aug 18, 2019

Tri colour pulav Ingredients - 2 cup boiled rice 2 cup water 1 tbsp ghee 1 tsp salt 1 carrot chopped 1/2 cup boiled peas 6-7 cloves 1 whole black pepper Method - Wash the rice very well and soak in water for 15 minutes. In a pan add ghee heat it up add 2 cup water and boil it. Add salt mix it. Drain the water from rice. Pour the rice in boiled water. Cook for 15 minutes on low flame. After 15 minutes our rice are cooked properly. Arrange in a plate. Arrange chopped carrot and boiled peas. In a center make Ashok chakra by cloves and black pepper. Now our tricolor pulav is ready.

Neeru gupta Aug 18, 2019

Tri colour peda Ingredients - 1 litre milk full fat 100 gm milk powder 100 ml condensed milk 50 grams butter 300 grams sugar 4 cardamom (finely powder) 2 drops orange food colour 2 drops green food colour Method - Heat a heavy bottom broad pan. Add butter and melt it. Add all other ingredients one by one and mix very well. Stir until you get a thick consistency. Lower the flame and stir very well. The batter gets more thicker and you can see the sides get separated while you stir. Let it cool for 20-25 mintues. Batter divide into 3 equal parts. Add orange colour in 1st part and mix well. Add green colour in 2nd part and mix well. 3rd part is plain. Apply a touch of ghee on the palm and make small balls out of it. Just press in the middle and garnish with pistachio. Our tricolor peda is ready to eat.

Roopa M Aug 18, 2019

Tricolour Fried rice Ingredients: * Rice - any rice of your choice -jeera samba rice,basmati,kolam or sona Musoori * vegetables - cabbage, capsicum,carrots,garlic, onion, and spring onions. You can also add mushrooms, beans, peas or any vegetable of your choice. Add eggs, chicken, shrimp etc., as per your wish. * garam masala or kitchen king masala * ground pepper * kasuri methi * salt Procedure: * Cook the rice and keep it aside * Shred the cabbage, chop carrots and capsicum thin and length wise, chop other vegetables also * Fry each chopped vegetable in little sunflower or rice bran oil separately in a wok in medium flame. Sprinkle little salt and pepper while cooking them. Dont overcook them or they become too soft and lose their crunch. If adding chicken or eggs, fry them in little oil just like the chopped vegetables. *Mix all the cooked/vegetables in the wok. Add crushed kasuri methi and kitchen king masala or garam masala depending on how much spicy you want the dish to be. Half a tea spoon - one tea spoon gives enough spicyness. *Add cooked rice to the vegetables. Sprinkle salt to taste and add a tea spoon of ghee. Mix gently on low flame. I use wooden ladle to mix inorder to avoid the rice from breaking. Your Fried rice is ready. Children love this fried rice and this is a good lunch box recipe too.

Prabha Aug 18, 2019

Tri Color Cake (Patriotic Frosting Cake) INGREDIENTS 1. All Purpose Flour 2 cups 2. Butter 150 grams 3. Sugar 1 cup 4. Egg 3 5. Pineapple extract 1 tsp 6. Pinch of Salt 1-2 pinch only 7. Food colours green and orange 1-2 drops each 8. Milk 1 cup 9. Baking powder 1 teaspoon 10. For Frosting: Unsalted Butter 150 gram 11. Powdered Sugar 2 tbsp 12. Fresh Pineapple and Orange pureed together in a mixer 1/2 cup (make fresh crush of it) PREPARATION 1. Preheat the oven to 180 degree centigrade for 10 minutes. 2. In a mixing bowl add sugar and butter beat till fluffy,add eggs and continue to beat for 3 min add milk and pineapple extract beat until well combined. 3. In a separate bowl stiff together the flour and baking powder and salt mix well. Then slowly add this flour mixture in to wet mixture, mix well. Separate the mixture in to 3 equal portion in different bowls Then add the colours, in one bowl green and other orange mix well and keep aside. 4. Prepare 3 round baking pans with baking paper and apply some butter. Pour the each mixture in to individual pans making sure to smooth out of the top. Bake in preheated oven for 25 to 30 minutes I baked 2 cakes at a time and other one in next batch. 5. Bake test ,insert a toothpick in the center of the cake if it comes out clean then it is done. Remove from the oven and let it cool for 5min before inverting onto to a cooling rack. Remove baking paper let it cool completely. 6. Mean while prepare for butter cream frosting, in a mixing bowl add butter and sugar powder beat well till fluffy. 7. Assembling: Start with green layer of the cake and spread with the frosting along with the fresh fruit puree, till it reaches the edges, then top with white layered cake and spread frosting and finely orange colour layer spread frosting cream completely and keep it in a refrigerator for half an hour. 8. Mean while prepare for icing 1 cup whipping cream and 2 tbsp powdered sugar and whip well. Make 3 different portions and add colours. Add the cream in to piping and cover the cake with white icing, make orange flowers and green leaves. 9. Some few Steps 10. Making of leaves 11. Make a design of your own choice 12. Take out in a card 13. Make a proper icing border with same green colour 14. Patriotic Frosting Cake is ready

Ramit Ghai Aug 17, 2019

(Patriotic-ComboMealConcept) "Paneer In Hot Garlic Sauce served with Tomato soup and Chinese Fried Rice Paneer in Hot Garlic Sauce Ingredients:- 1) 200gm Paneer 2) 1 Capsicum, cut into cubes 3) 3 tbsp oil 4) 15 flakes Garlic, crushed 5) 1 Medium size Onion, cut into cubes 6) 2 dry, red chili, broken into pieces 7) 4 tbsp Tomato sauce 8) 2 tbsp red/ green chilli sauce 9) 2 tbsp Soya sauce 10) 1/2 tbsp Pepper 11) 1/2 tbsp or to taste Salt 12) 2 tbsp Lemon Juice/ Vinegar 13) Pinch of Sugar 14) One and half cup Water 15) 2tbsp Cornflour, mixed with 1/2 cup water 16) Spring Onion 1 finely chopped along with greens Method- 1) Heat the oil in a deep pan on a medium to high heat. Add the onion and fry till soft and brown.Keep separately. Similarly fry the capsicum slightly and keep separately. 2) Put oil, garlic,red chili,tomato sauce, soya sauce, chili sauce,pepper in a microwave proof dish.Mix well. 3) Microwave for 2 mins. 4) Add water, lemon juice, salt, sugar.Mix well and microwave for 6 mins. 5) Add cornflour mix with it and microwave for 3 mins or more till slightly thick.Stir in between. 6) Cut paneer in 1? cubes.Add paneer, fried onion fried capsicum into the sauce. 7) Microwave for 2 -3 mins. Mix spring onion greens well before serving. Tomato soup The cool and refreshing soup that just rolls of the tongue, yet is easy on the calories. A very satisfying soup when combined with fried rice. Ingredients:- 1) 250 gm tomatoes (5 big medium size chopped) 2) 1 medium onion (chopped) 3) 1 tbsp garlic (chopped) 4) 1/2 teaspoon sugar (optional) 5) 2 tbsp fresh cream (optional) 6) 1 tbsp cornflour 7) 2 tsp butter/oil 8) 3 cups water 9) 1/2 teaspoon garam masala powder 10) Salt and Black pepper 1/2 teaspoon 11) coriander sprig 1 for garnishing Method:- 1) In a microwave safe bowl, microwave 1 teaspoon of butter/oil at 100% power for 30 seconds. 2) Add chopped garlic,onion, tomatoes,salt and 1/2 cup water. Microwave covered for 4-5 minutes at 100% power. Blend in a blender, strain and make a puree. 3) Add the tomato puree, 3 cups water, cornflour (dissolved in 1/2 cup cold water) and sugar in another microwave safe bowl. Microwave at 100% power for 4 minutes. Stir in between. 4) Stir into lightly beaten cream. 5) Garnish with freshly chopped coriander. Note- Omit the cream & sugar for a low calorie version of soup. Chinese Fried Rice Ingredients:- 1) 1 cup - uncooked long grain Rice 2) 1/2 cup - french beans 3) 1/2 cup - sliced green onions 4) 1/2 capsicum finely chopped 5) 2 cabbage leaves finely chopped 6) 2 cups - water 7) 1 tbsp - vegetable oil 8) 1 - medium carrot, shredded 9) 1 - garlic clove chopped 10) 2 tbsp - soy sauce 11) 1-2 pieces of mushroom, finely sliced 12) 1 Big piece of paneer, chopped in small squares Method- 1) Take a microwave-safe dish, combine the oil, onions, carrot, capsicum, french beans, mushroom slices, chopped cabbage leaves and garlic. 2) Cover and microwave on high for 3-4 mins or until vegetables are crisp-tender. 3) Stir in water and rice. 4) Cover and cook on high for 15-18 mins or until rice is tender and liquid is absorbed, stirring once. 5) Stir in soya sauce. Cover and let stand for 5 mins. 6) Put chopped pieces of paneer along with the greens of spring onion, stir into rice mixture. Serve immediately.

Sarika Kumar Aug 17, 2019

Ramit Ghai Aug 17, 2019

Minty Paneer Footlong Ingredients:- 1) Maida 300gm 2) Paneer 350gm 3) Bakery Yeast ek mota tukra, approximately 15gm 4) Refined oil 3-4 tablespoons 5) Salt 1 tablespoon (1/2 tsp to put inside dough and 1/2 tsp to put inside at the time of applying pizza topping) 6) Sugar 4 tablespoon (levelled) 7) Black Pepper 1/4teaspoon 8) Red chilli powder 1|/2 teaspoon 9) Mint and Coriander required along with 1 onion for chutney 10) Tomato ketchup as required 11) Aamchur Powder 3-4 small spoons, just to make a chatpati chutney 12) Pizza topping 3-4 tablespoon Method:- 1) Using water, combine everything and make a soft dough 2) Cover and Keep aside for fermentation 3) In Winters it will take time approximately 25 minutes and in summer's it will take less time approximately 15 minutes 4) Now knead again and make rectangular roti of it (follow the steps) 5) Cover and keep aside, covered with cloth, no need to wet the cloth 6) Keep aside for approximately 35 minutes in winter's and 25 minutes in summer's 7) After some time u will see the roti will get fermented and will be thick in size 8) Apply pizza topping all over 9) Put grated paneer along with chopped mint and coriander leaves all over 10) Add spices( salt, red chilli and black pepper) 11) Now give a turn nicely from the length side 12) Greece microwave oven tawa with oil, place the Footlong and keep aside again for sometime, approximately 25min,cover it with cloth 13) On the other side preheat oven at 170 degree for 10min 14) When it beeps, open the door and place inside, lightly brush the top with oil 15) Set 15min at same 170 degree 16) Serve hot garnished with Tomato ketchup and Coriander chutney

Ramit Ghai Aug 17, 2019

"Steamed Diet Dahi Bhallee" Traditionally dahi vada is prepared by frying in oil, soaking fried dahi vada in water removes excess oil but still it's fatty, so here is for you my steamed diet dahi vada with no oil, zero calorie, needed just for greecing the mould, perhaps good for health, made with innovation,my style,my version,made in microwave in just few easy steps,may be of ur choice. "Steamed Diet Dahi Bhallee" INGREDIENTS :- 1) White Urad Dal 1/2 cup soaked overnight 2) Ginger 1/2 inch tukra very finely chopped 3) Jeera seeds 1 teaspoon 4) Salt to taste 5) Kasoori methi 1tablespoon 6) Green chillie 1 chopped finely 7) Eno 1 pouch 8) Curd 500gm 9) Oil for greecing the mould 10) Water 1/4 cup to put inside the batter and 1/4 cup to put below steamer mould as shown in picture For Garnishing/Decorating/Plating:- 1)Roasted jeera powder (sprinkle on top as per own taste) 2)Salt to taste (sprinkle on top) 3)Red chillie powder to taste (sprinkle on top as per own taste) 4)Coriander leaves chopped finely 5)Coriander Chutney as per own taste 6)Sweet Tamarind (imli) chutney as per own taste METHOD:- 1) Wash dal 5-6 times and then soak in RO Water for overnight 2)Next day drain the water and make rough puree, daradara i mean, do not make a paste of it, it should be dardari kind of 3) Take out in a bowl add all the ingredients, beat well and at the same time add eno pouch with 1/4 cup of water, beat quickly 4) Put in greeced mould, cover the lid and keep in microwave for 5 minutes, below the steamer put 1/4 cup of water, see the picture so that u will come to knw easily 5) When it beeps take out easily 6) Open the lid, take out steamed vada's in a plate 7) Soak in water for few minutes (3-4minutes approximately) no need to boil the water, just take fresh RO WATER and soak it 8) After that squeeze the water and keep aside, the steamed vada's will be double in size/volume. 9) Arrange and do plating. 10) Serve decorated.

Ramit Ghai Aug 17, 2019

Patriotic Frosting Cake (Tri-colour-cake) INGREDIENTS 1. All Purpose Flour 2 cups 2. Butter 150 grams 3. Sugar 1 cup 4. Egg 3 5. Pineapple extract 1 tsp 6. Pinch of Salt 1-2 pinch only 7. Food colours green and orange 1-2 drops each 8. Milk 1 cup 9. Baking powder 1 teaspoon 10. For Frosting: Unsalted Butter 150 gram 11. Powdered Sugar 2 tbsp 12. Fresh Pineapple and Orange pureed together in a mixer 1/2 cup (make fresh crush of it) PREPARATION 1. Preheat the oven to 180 degree centigrade for 10 minutes. 2. In a mixing bowl add sugar and butter beat till fluffy,add eggs and continue to beat for 3 min add milk and pineapple extract beat until well combined. 3. In a separate bowl stiff together the flour and baking powder and salt mix well. Then slowly add this flour mixture in to wet mixture, mix well. Separate the mixture in to 3 equal portion in different bowls Then add the colours, in one bowl green and other orange mix well and keep aside. 4. Prepare 3 round baking pans with baking paper and apply some butter. Pour the each mixture in to individual pans making sure to smooth out of the top. Bake in preheated oven for 25 to 30 minutes I baked 2 cakes at a time and other one in next batch. 5. Bake test ,insert a toothpick in the center of the cake if it comes out clean then it is done. Remove from the oven and let it cool for 5min before inverting onto to a cooling rack. Remove baking paper let it cool completely. 6. Mean while prepare for butter cream frosting, in a mixing bowl add butter and sugar powder beat well till fluffy. 7. Assembling: Start with green layer of the cake and spread with the frosting along with the fresh fruit puree, till it reaches the edges, then top with white layered cake and spread frosting and finely orange colour layer spread frosting cream completely and keep it in a refrigerator for half an hour. 8. Mean while prepare for icing 1 cup whipping cream and 2 tbsp powdered sugar and whip well. Make 3 different portions and add colours. Add the cream in to piping and cover the cake with white icing, make orange flowers and green leaves. 9. Some few Steps 10. Making of leaves 11. Make a design of your own choice 12. Take out in a card 13. Make a proper icing border with same green colour 14. Patriotic Frosting Cake is ready

Ramit Ghai Aug 17, 2019

Eggless Patriotic Tricolour Icing Cake (Snow white pineapple cake) 8 Servings 15 Minutes to prepare 50 Minutes to cook INGREDIENTS 1. Maida 1 cup 2. Curd 1 /2 cup 3. Sugar 1 /2 cup 4. Baking powder 1 teaspoon 5. Baking Soda 1 /2 teaspoon 6. Milk powder 2 tablespoon 7. Pineapple chopped 1/4 cup 8. 1 tsp Pineapple essence 9. Oil or Butter 1 /2 cup 10. Orange, green food colour 2 drops each 11. 1 /2 cup Pineapple juice PREPARATION 1. Seive maida, baking powder and milk powder. 2. Mix curd baking soda and sugar and keep aside for 5 minutes. 3. Preheat the oven on 150 degree. 4. If you are taking butter then whip it till light and if using oil then mix oil and pineapple essence in curd after five minutes. 5. Now mix dry ingredients in wet in two batch and mix it. 6. Now add pineapple juice and make a smooth cake batter. 7. Pour the batter in greased baking tin and bake it for 50 minutes or till the toothpick comes out clean.Take it out and let it cool down completely. 8. Now for icing 9. Cut in two parts.. Apply whipped cream. Spread some pineapple pieces. And cover it.Now apply whipped cream all over the cake base. 10. Make Orange Flowers and Green leaves......so as to make nice patriotic cake

Mousumi Biswas Aug 17, 2019

Tricolour healthy Salad

Ramit Ghai Aug 17, 2019

Patriotic"SnowhillCheenaCake" An inventive cake recipe made with fresh cheena(paneer). A perfect choice to light up any festive occasion in your house, It's my innovation for this Raksha Bandhan & Independence Day ( A 2 in 1 concept, made with love to celebrate both the festive occasion, cake is made with chenna paneer by curdling the milk and designed with tri-colored natural Tiger Brand Saffron & Apple Green Kewra essence along with Rakhi concept of red rose in it, though these colours:- Saffron,Green and White represent's ,Sacrifice,Truth & Growth but today is the day of Rakshabandhan also, so i added a red rose, which represents love and passion, so presenting before you My Snowhill Cheena Cake for you dear parentcircle made with love by me to celebrate both the occasion at one time. Patriotic"SnowhillCheenaCake" Ingredients :- 2 cup maida 1 cup sugar 3/4 cup refined oil 100 gm cheena paneer( curdle the milk using lemon, squeeze water nicely and then use it) 1/2 tsp vanilla essence 1/2 tsp baking powder 1/4 tsp baking soda 1/2 cup milk or as required for the dropping consistency Square Aluminium mould -greased and floured For icing :- 1) Pure white icing cream 1 small bowl (whipped) 2) Small packet of Tiger Brand Kesar (3 sachets mix in 1 teaspoon of milk, just to make orange saffron colour for making border 3) Apple Green Kewra essence just a drop that's it, just to make green colour flavoured essence for making border Method :- Patriotic "Snowhill Cheena Cake" 1) Place maida, sugar, oil, cheena(paneer), vanilla baking powder and baking soda in a bowl and beat well with a beater, till smooth. 2) Add milk little at a time and beat it again. The batter should have dropping and smooth consistency. If does not have such consistency, add a little more milk and beat again. 3) Pour into aluminum cake mould and bake in a pre-heated oven for 50 minutes at 150 degrees 4) Insert a skewer or knife in the cake. if it comes out clean your cake is ready. 5) Now when the cake is cool, cut and divide into 3 layers, put sugar water syrup in each layer, then again layer it with snow white icing, repeat the process and make a three layered snowhill cake top 6) Spare some whipped cream, divide it into 2 bowls- put Kesar Milk in one and Apple Green in other, beat nicely both the creams seperately, using noozels, make saffron and green border, decorate with Indian Flag & Serve

Ramit Ghai Aug 17, 2019

Innovative Tri-Coloured Guava Boondi Dessert with a twist of no using any artificial colour Ingredients to make Guava Rabri 1)Guava 1 Big (Take ripe Guava) 2)Sugar 1/2 katori 3)Bread crumbs 1 katori 4)Reliance Full Cream Milk 2 packets (1ltr) 5)Cardamom pods 2-3 6)Cornflour 1tablespoon mixed in 1/2 cup of milk 7)Chopped Almonds for garnishing How to make Guava Rabri 1)Place milk in wok/patila (use aluminium only) on fire 2)Bring to boil 3)Add sugar, mix well 4)Add fresh white bread crumbs 5)Now keep on sim flame till the milk is reduced to half, at this time add cardamom pods (no need to ground put directly) 6)Use cornflour at this time 7)Mix cornflour in 1/2 cup of milk 8)Put this cup milk in the reduced milk 9)On the other side take cooker, place on fire, add chopped guava to it 10)Add water 1/2 cup 11)Close the lid and give 1-2 whistles 12)Now when the steam is out, open the lid and check the guava, it will be soft 13)Put soft guava in mixi 14)Close the lid of mixi and churn well 15)Now strain and sieve 16)This way the seeds will not get mixed 17)Now finally put this guava sieved puree mixture in the reduced and cooled milk (do not add this puree in hot milk otherwise the milk will destroy and paneer will come out, so please be careful 18)Mix well and serve garnished with chopped almonds Ingredients Of Rice Kheer 1)5 Cups milk, full cream 2)1/4 cup rice (washed) 3)1/2 cup sugar (optional, because already we have used in guava rabdi) How to Make Rice Kheer 1)Boil the rice and milk in a deep pan/wok 2)Simmer over low flame, stirring occasionally till the rice is cooked and the milk becomes thick. 3)When done add sugar(optional) 4)Stir till sugar gets dissolved properly. Ingredients of Besan Boondi 1) Besan 1 cup 2) Baking powder/Baking Soda 1/4 teaspoon 3) Water according to the need for the Boondi consistency 4) Equal sugar and water needed for ek raat ki chashni (Approximately 1/2 sugar and 1/2 cup water) How to make 1) Take a borosil bowl add baking powder, along with Besan and water 2) Mix well there should be no lumps 3) Fry it in oil 4) Put in the prepared chashni for sometime Now Assemble and Serve

Mousumi Biswas Aug 16, 2019

Simple mater capsicum and carrot paneer

Mukti Sahay Aug 16, 2019

TRICOLOR PETHA SANDESH INGREDIENTS Grated petha - 3/4 cup Grated paneer - 1 cup Fresh green gram - 100 gms Grated carrot - 100 gms Cardamom powder - 1/4 tsp Clarified butter - 2 tbsp METHOD Grate the paneer and petha. Wash and grate the carrot. Heat clarified butter in a pan and add the grated carrot Stir continuously till thick and keep aside. Again heat the clarified butter in a pan. Grind the green gram and add in the pan. Stir continuously until thick Take a plate mix the grated paneer and grated petha and divide into three parts. In one part paneer mix the carrot mixture and second part paneer mix the green gram mixture and third is white paneer. Take mixture and mould it and keep in the fridge for 3 - 4 hours. Demould the sandesh and serve.

Santoshbangar Aug 16, 2019

Sarfaroshi ki tamanna ab hamare dil me hai, dekhna hai zor kitna baazu-e-qaatil me hai Tri colour Idli Lollipop Idli batter - 2 cups Spinach - 1 small bunch Carrot - 2 Salt to taste Butter 50 gms (unsalted) How to make Butter Idli Lollipop in tri colour Separate the batter into three parts. Add palak puree in one part and add carrot puree in other part. Leave the one part white as it is. Take a small mould first pour green color batter, then white and top with carrot batter. Steam in a microwave. Till done. Top up with enough butter. Eat with chutney and sambhar. My Tip: For the colour I have used spinach and carrot.

Santoshbangar Aug 16, 2019

TRI Colour Oats Dhokla 1cup coarsely powdered quick cooking rolled oats 1/2 cup semolina (rava) 1/4 cup fresh low-fat yogurt 1/2 cup chopped carrot 1/2 tsp ginger- green chilli paste 1/2 cup chopped spinach 1.5 tsp( ENO) salt- to taste FOR TEMPERING 1tbsp. oil 1/2 tsp mustard seeds 5 curry leaves 1-2 green chilies split into halves 1 tbsp-Shredded coconut for Garnish Method 1.Combine the oats, semolina, curds, salt and 1 cup of water in a deep bowl, mix well and keep aside for 15 minutes. 2.Boil the spinach leaves for 10 minutes in an open pan and then drain it under running tap water. This will blanch the spinach. Blend it in a mixer grinder to make a smooth puree. 3. Grind the carrots also and make a puree. 4.Now divide the Oats batter into 3 parts and to one part mix spinach puree, ginger chili 5. To another part mix the carrot puree and red chilly garlic paste. 6. Now add 1/2 tsp fruit salt and 1tbsp of water to each of these batters and give a light stir. When the bubbles form, mix gently. 5.Pour the green batter into a deep thali or dhokhla Pan .Steam for 5 minutes in a steamer and then open the pan. You will see that the upper green layer will become little stiff. Now spread the white batter over it and spread again. 6.Steam in a steamer for other 5 minutes or till the white layer also becomes stiff. Now spread the last saffron layer on top and spread again. Let is steam for another 7-8 minutes. Y 7.Keep aside to cool for 3 to 4 minutes and prepare the tempering. 9. For tempering heat a tbsp. of oil in a small pan, put mustard seeds. Let them crackle and then add curry leaves and green chilies. Fry them for a minute and then spread all over the dhokhla. 10. Now Cut the dhokhla into pieces and garnish with shredded coconut and lime juice