KOFTA NARMADAY by shireen

                                           KOFTA NARMADAY

ingredients:

minced half kg

salt 2t.sp

turmeric powder half t.sp

red chilli powder 2t.sp

yogurt half cup

bengal gram half cup

onion1 chop

coater cup oil

water as required for gravy

all spice powder half t.sp

shan shami kabab masala half packet

coriander powder 1t.sp

cumin powder 1t.sp

coriander fresh chopped

ginger/garlic paste 1/2tb.sp

half beaten egg

METHOD:boil minced,bengal gram,shan masala,turmeric powder,1t.sp ginger/garlic paste,salt 1t.sp,onion and cumin powder when minced is done,mixed egg in it and make a round kababs and deep fry it, then in seperate pan heat coater cup oil add yogurt,coriander powder,salt 1t.sp remaining ginger/garlic paste,chilli powder,all spice powder,1 cup water cook the gravy for 2minutes and add koftas its ready garnished with coriander fresh.

JALEEBI

                                             JALEEBI
ingredients:

flour half kg

quater t.sp yellow colour

yeast 2t.sp

pinch of salt

sugar half kg

water as required for a better

milk half cup

oil for deep frying

water 1 cup

coater t.sp of green cardamon powder

METHOD:

cook the sheera with water and sugar and cook till its bit thicker, then in bowl mixed milk,flour,water,salt,yeast,yellow colour and cardamon powder and make a thick better and leave it for half an hour then add in any round bottle heat oil and deep fry it in a jaleebies shaped and dip in a sheera and served it.

GRASS HOOPER PIE by shireen

                                     GRASS HOOPER PIE

      ingredient:

      digestive biscuits 1 packet crushed

      melted butter 4tb.sp

      1t.sp jelatin powder

      milk 2 cups

      coater cup water

      pepper mint assences half t.sp

      1 packet cream

      pinch of green colour

      chocolate chip half cup

      caster sugar 4tb.sp

      corn flour 1/2tb.sp

      METHOD:mixed a biscuits & butter & set it in a serving dish in thick layered & put it in a freezer for a 20minutes,then in a sauce pan dissolve jelatin with water,then in pan boil milk add sugar & make a medium thick custard with corn flour & cool it,then in custard add cream, pepper mint assences,pinch of green colour & dissolved jelatin mixed well & pour into a biscuit dish set it again for half hour in a freezer garnished with chocolate chips served ...

NOOR JAHANI KABAB by shireen

                                            NOOR JAHANI KABAB

      ingredients:

      oil half cup

      mutton minced half kg

      1 onion finely chopped

      1 onion seperately cut it into a small cubes

      1 tomato cut into a small cubes

      1 capsicum cut into a small cubes

      green chillies 4 chopped

      fresh coriander chopped

      corn flour 2tb.sp heaped

      1 egg

      shan chapli kabab masala half packet

      ginger,garlic paste 1t.sp

      METHOD:mix in a bowl minced,shan masala,onion chopped,egg,corn flour & ginger,garlic paste mix well & make a round 2inches kababs & keep a side,then in pan heat oil add onion small cubes cut sautay it not change a colour for 2minutes then add in a single layered kababs dont use a spoon till its half done,then add tomatoes ,caPsicum cover it for 5minutes on low flame garnished with chillies & coriander..

COTTAGE CHEESE LADDO and Malai laddu by shireen

                                          COTTAGE CHEESE LADDO:

      ingredients:

      cottage cheese 250gm

      condense milk half cup

      pistachios sliced 2tb.sp

      cardamon powder half t.sp

      yellow food colour coater t.sp

      rose assences few drops

      METHOD:crushed cottage cheese & in a pan add condense milk & cheese cook for 4to5minutes remove from heat then add rose water,colour,cardamon powder cool it & make a laddos from this mix & garnish with pistachios

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Malai laddu

Ingredients

Condensed milk ½ cup

Cottage cheese 200 gm

Rose essence ¼ tsp

Yellow color few drops

Cardamom powder ½ tsp

Pistachio sliced as required

Silver waraq for garnish

Method

Mash 200 gm cottage cheese well add ½ cup condensed milk and cook on slow fire, stirring all the time, cook till mixture thickens and start leaving the sides of the pan, add ¼ tsp essence and few drops of yellow color, remove from fire mix well pour mixture in a plate allow to cool, makes small laddus sprinkle with crushed pista, decorate with silver waraq on top.

BESAN KE LADOO

                                     BESAN KE LADOO





      INGR: 1 1/2 cup besan

      2/3cup pwd sugar

      1/2cup ghee(unsalted butter)

      1tsp elachi pwd

      METHOD:Heat the empty pan for 2mins&fold in the butter then add the besan.

      sauted for 15-20mints tillallthe waterdries up &n col has to change to brown colour.

      Remove to the bowl&let it cool n fold in d pwd sugar n elachi pwd,mix nicely vit ur hands n form small ladoo shape.

Muzafer

                                   Muzafer

Ingredients

National Vermicelli 250 gm

Water 1 ¼ cup

Sugar ½ kg

...Ghee ½ cup heaped

Almonds and pistachio sliced 2 tbsp each

Fresh milk 1 liter

Fresh Lemon ½

Green cardamom crushed ½ tsp

Yellow color a pinch

Saffron ¼ tsp

Kewra water 1 tsp

Method

In pan heat ½ cup ghee, add 250 gm vermicelli fry till dark golden, add 1 liter milk, immediately add freshly squeezed juice of ½ lemon, cook on high flame for 3 minutes till milk dries, then add the prepared syrup with pinch of yellow colors, ¼ tsp saffron and ½ tsp crushed cardamom, 1 tsp kewra water, ½ kg sugar and 1-1/4 cup water. When the syrup dries remove, garnish with 2 tbsp sliced almonds and pistachios