SPECIAL CREAM CHEESE

INGREDIENTS


1.Cheese Slices - 10 nos.
2. Milk- 1 cup.
3. Cornflour - 1 tbs.
4. Finely Chopped Capsicum - 4 tbs.
5. Prepared Mustard Paste - 1 tsp.

6. Salt - To Taste
7. Black Pepper - To Taste 


PROCESS PREPARE
1. Add the milk, cheese slices, capsicum and Cornflour mix well in a microwave safe bowl and microwave at 100% power for 4 minutes, stirring twice after 1 and 3 minutes. Then remove and allow it to cool.
2. Add salt, black pepper and mustard paste mix. well. Finally serve either with vegetable crudites or nachos.

SPECIAL TIPS AND TRICKS
Those who are not too fond of spices, a  cream cheese delicately flavoured with mustard and capsicum.


Time Taken - 4 minutes (max.)
Preparation Time Taken - 3 minutes (max.)

Serves - 8 persons


Food Value - 1. Protein- 25.40gm., 2. Cholesterol- 11.10gm., 3. Energy- 412kcal., Fibre- 0.36gm.and Fat- 25.60gm.
    

       

DELICIOUS CURDLED MILK MADHURI

INGREDIENTS
1.   Curdled Milk - 400 gm.
2.   Cashewnut Paste - 6 tbs.
3.   Sugar - 6 tsp.
4.   White Flour - 5 tsp.
5.   Raisin Paste (Ripe Grape) -5 tsp.
6.   Chilli Powder - 2 tsp.
7.   Cumin Paste - 2 tsp. 
8.   Ginger Paste - 5 tsp.
9.   Dry Red Chilly - 3-4 nps.
11. White Oil - 1 cup.
12.  Salt - To Taste.  

PROCESS TO PREPARE
1. Mix well salt, sugar, chilli powder, white flour, two teaspoon white oil with curdled milk and shape into ten to twelve small rounds ball or squares and fry them till light brownish in a fry pan. (work time taken 6 minutes)


2. In another pan add remained white oil, then heats the oil for 2 minutes, next put dry red chilly,cashew paste, ginger paste, cumin paste, raisin paste, a little bit of sugar and salt and mixing well and stirring well for 3-4 minutes and add all brownish round balls/squares and again stirring 1 minutes and finally serve the ready Delicious Curdled Madhuri. Really it's hot. 


Special Tips and Tricks-
You may use Paneer or Dhoka instead of Curdled Milk.


Time taken- 13-15 minutes max.
Serve- 5-6 Persons. 
      

DELICIOUS ROASTED VEG PAPAD

INGREDIENTS


1. Urad Dal (Veg Papad) - 10 nos.


PROCESS TO PREPARE


1. Place the 10 papads along the sides of the glass turnable of the microwave and microwave one and half minute at midium power.
2. Next cool and store them in an air tight container.

Special Tips - This is important to remember that different and thickness of papad will alter the cooking time.
We need not worry any more about burning the papad or our fingers. We have used regular urad dal veg papad for simple recipe.


Serve - 10 persons
Cooking Time - 2 minutes (max.) 

NEEM WITH BRINJALS

INGREDIENTS

1. Violate Bringals (cutting small cube pieces) - 100 gm. 

2. Fresh Green Neem Leaves - 25 gm.

3. Mustered Oil - 5 tbs.

4. Turmeric - 1 tsp

5. Salt - 1 tsp.

HOW TO PREPARE

1. Put a pan in a oven and pour mustered oil in it for heating 1 min.

2. Add the mention pieces of brinjals, termeric and salt. Next stir them until being golden brown colour.

3. Add neem leaves and stir to fry for 1 min.

4. Remove from fire and serves immediately with plan rice.

Serves- 3-4 persons

Time Taken - 4 minutes

Special Tips - 

1. This is good for lever and health too.

2. At the time of summer season, This recipe is very useful to our health.

3. A glass of neem juice with a bit of salt in the moarning time daily throught out the year is very very good for our health.   

BADI POSTO (POPPY SEED)

 INGREDIENTS


1. Biuli Corn Badi- 100 gm.
2. Chopped Tomato- 2 (small)
3. Fresh green Chilli Paste- 4 nos.
4. Turmeric- 1/2 tsp.
5. Poppy Seed Paste- 50 gm.
6. Mustered Oil- 4 tbs.
7. Salt- To taste


METHODS-


1. Put 3 tbs.oil in a pan and Place Bari for fried 2 minutes on a gas oven. After fried placed them another pot.
2. Add fresh green chiili paste , poppy seed paste, turmeric, salt and mixing well in the first pan.  
3. Add fried badi into the mixture in the pan and switch on the oven for 3-4 minutes at 100% power.

4. Lastly add 1 tbs.oil spread it over.  


Keep in mind - Don't break badi 


Time Limit- 6-7 Minutes (max.)
Serve- 4 Person

BANADI POLUA

                                             

    

 INGREDIENTS

1. Rice:- 5 Cups

2. Water:- 8 Cups

3. Oil:- 2 Table spoons

4. Onions (Sliced) :- 4 Nos.

5. Tomato puree :- 2 Table spoons

6. Small Beroot :- 2 Nos.

7. Carrot :- 2 Nos.

8. Green Chilli Paste :- 2 Table Spoons

9. Chilli Powder :- 1 Table Spoon

10. Spinach Paste :- 1 Cup

11. Yellow Colour :- 6 Drops

12. Boiled Peas :- 1 Cup

13. Salt :- To Taste 

Note:- You can select your own colours for making BANADI POLUA. 

PROCESS FOR MAKING BANADI POLUA

The First Method :- Place onions and oil in a microwave safe bowl and microwave for 6 minutes.

The Second Method :- Add rice,water and salt and microwave them for 16 minutes at high power.

The Third Method :- Divide the rice into three parts. 

NEXT PROCESS FOR MAKING BANADI POLUA

Again, 1st Step :- Grate strain and beetroot for juice. Then mix with grated carrot , tomato puree and red chilli powder to get a red paste. Mix. the 1st method in it. 

            2nd Step :- Add 6 drops of yellow colour to the 2nd method.

            3rd Step :- Add spinach paste, boiled peas and chilli paste to the 3rd method

FINAL PROCESS

Lastly, in a microwave safe dish put red rice at the bottom, yellow over it and green on the top.

Press lightly and put it into microwave for 5 minutes at high temparature. Next turn the dish upside down in any serving bowl. Garnish with cucumber,onion and tomato rings. And serve dish hot. 

MASALA BUTTER

INGREDIENTS:-

1.  150 GMS. PANEER
2.  1/2 CUP CREAM
3.  1/2 CUP TOMATO PUREE
4.  1TBS. BUTTER , OIL AND SABUT MASALAS
5.  ACCORDING TO NEED SALT AND DEGI MIRCH TO TASTE

PREPARATION:-

1. PLACE OIL, TOMATO PUREE AND SABUT MASALA IN A MICROWAVE SAFE BOWL AND MICROWAVE FOR 4 TO 5 MINUTES AT 100% POWER.

2. ADD KASURI METHI , 1 TBSP. BUTTER, SEASONING,DEGI MIRCH, CREEM AND DICED PANEER - MICROWAVE FOR 3-4 MINUTES AT 100% POWER.

3. GARNISH WITH KASURI METHI POWER, BUTTER AND CREAM.

NOW THE READY MASALA BUTTER SERVE WITH NAAN/PARATHAS. 

VEGITABLES POLUA

INGREDIENTS:-

    1. Two Onions(sliced),Some Paneer Cubes,

        One cup chopped vegetables

        (cauliflowers, beans, carrots, peas, cabbage, potatoes) 

    2. One Cup Basmati Rice

    3. Two Cups water

    4. 1/4 th tsp. Garam Masala

    5. 1/2 tsp. ginger paste

    6. Buy leaves

    7. Elichi powder( cardamom), Cloves, Black Peeper

    8. According to need Salt and Sugar

PREPARATION:-

Heat tge gheein a microwave safe bowl for 30 seconds only. After that mix all ingredients in a covered safe microwave bowl then covered it and switch on the machine for 20 minutes at high-midium temparature. In between this period stirring 4-5 times in every 4-5 minutes. Now serve the Ready Hot Polua garnished with Onion Slices and Panner Cubes. This is very simple Polua Dish.          

BANDHA GOBI KI SUBZI

 

INGREDIENTS:-

500gm Green Bandha Gobi, finely shredded

2 1/2tbs Oil

1 Large Onion,finely chpped

1tsp Mustard Seeds

8-10 Curry Leaves

2tbs Coconut,grated

4-6 Green chillies, slit

1/2tbs Ginger paste

1/2tbs Garlic paste

salt,sugar and papper to taste

METHOD:-

Heat oil in a pan,add mustard seeds and carry leves. When they stop spulttering, stir in onions until golden brown. Add ginger and garlic paste and stir- fry for a minute. Stir in s bandha Gobi and mix well, season with sugar,salt and papper.Stir fri Bandha Gobi untilcripe but tender.Remove form fire, sprinkle withgreated coconut and serve immediately.

Serves:- 4-5

DUM POTATOES

INGREDIENTS

• 600gm small potatoes,pricked all over, boiled in salted water until tender, peeled and halved
• 5tbs white oil
• 1/2tsp cumin seeds,dry roasted and ground
• 1/2 coriander seeds,dey  roasted and ground
• 1/2tsp red chill powder
• 2tbs red wine vinegar
• 1 small capsicum, cored and finely slied
• 1 small red pepper, cored and finely slied
• Salt and pepper to season

METHOD
Heat oil in a frying pan, add potatoes and fry until golden. In a bowl, mix together cumin, coriander, chill and vinegar.Pour over potatoes and toss to cost well,season potatoes with salt and pepper.stir in red pepper and capsicum and cook for another 2-3minutes. Remove on a platter and serve with toothpicks on the side.

Serves: 4-6