Kheer (Made with Gobindo bhog)

INGREDIENTS:-

6Tablespoon rice
2cup milk
1/2 cup condensed milk
4tablespoon sugar
1/2teaspoon elichi (cardamon)powder
2 buy leaf

FOR THE GARNISH:-
Sliced pistachios, cashewnuts and dry grapes

METHOD:-

First wash and drain the rice.Add 1 1/2 cup of hot water in a bowl along with the rice and cooking for 8 minutes.Cover and keep aside for at least 10 minutes.Mash lightly to break the rice grains .Add the milk and cooked for 3 minutes. Add the condensed milk and sugar and mix well.And then cooking for 2 more minutes.Garnish with sliced pistachios, cashewnuts,dry grapes and elichi powder 1 more minutes. Serve warm.

Sizzling Prawns

INGREDIENTS:-

450gm large Prawns,cleaned and tails left on

2tbs white oil

3tbs butter

2-3 large cloves garlic,minced

1tsp cumin seeds,dry rosted and roughly ground

1tsp ginger,finely minced

1tsp Kashmirichilli powder

1tsp red chilli powder

Salt and pepper to season

2tbs corianderleaves, chopped

Lime wedges

Method:-

Heat oil and butter tigather in a pan. Add garlic and fry until it starts to brown,add mincedginger and the spices and saute for a minute. Add prawns and stir-fry over high heat until they turn pink and are coated well with the spices. Season prawns with salt and pepper. Remove from fire,sprinkle with coriander leaves and toss well. Servewith lime wedges on the side

KATLA MURI GHONTO WITH GOBIN BHOG

 

INGREDIENTS:-

500gm Katla muro (fish haed), broken into four pieces

150gm gobindo bhog rice ,deep fried in hot oil, drained on kitchen and set aside

100gm potatoes, peeled and cut into cubes

100gm peas

6-8green chillies,slit

1/2cup coconut, chopped

2tsp ginger paste

2tsp turmeric powder

1/2tsp chilli powder

1/2tsp cumin seeds

2 cloves, 2bay leaves,and 2cardamons crushed

salt and sugar add to teste

2tsp ghee

6tbs mustard oil and 2 1/2cups hot water

METHOD:-

Rub fish pieces with1tsp salt and 1tspturmeric powder.Heat 2tbs oil in a Karai and when smoking, fry fish until well-browned. Remove and drain on Kitchen paper.Then add 2tbs oil to the karai. When hot, fry potatoes and coconut  until golden and then remove.Stir in onions and stir-fry until golden, add the remaining turmeric and chillipowders along with gingerpaste and stir-fry until well-blended.Stri in fishpieces,potatoes and coconut piece mix well. Pour2 1/2cups hot water, bring into boil, stir in salt and sugar.Reduce heat , cover and cook until potatoes are tender.Stir in green chillies,peas and gobindo bhog,mix well.Check seasoning and simmer for another 5-7 minutes.Heat ghee in a pan,add Cumin seeds, buy leaves and whole spices and saute for a minute. Pour over simmering muri ghonto,mix well. Remove from fire. Serve hot pulao.

Serves:-6

Indian Microwave Cooking SWEET cum SOUR MANGO PANHA

INGREDIENTS:-
1 cup Raw Mangoes, peeled and cubed
1 cup sugar
1/2 teaspoon Elaichi powder
1/2 teaspoon salt

METHOD:-
The mangoes with 1/2cup water in a microwave safe bowl and microwave on HIGH for 2 minutes. Add the Sugar and salt microwave on HIGH for anther 2 minuted. After cool completely. Then Grind in a blender to make a puree.Add the elaichi powder and mix well. when to serve, take 3 to 4 tablespoon of this mixture in a glass and top it with water and ice.serve immediately. Makes 4 to 6 glasses.
Perparation and cooking time 30 minutes.

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

Coconut And Pineapple Cooler

INGREDENTS:-

                          3 cups Pineapple juice

                           1 1/2cup thick Coconut milk

                          1 cup soda water

                          1/2 cup Lime juice

                          2-3 tbs Sugar or to taste

                          Crushed Ice

METHOD:-

                        Place all the ingredents in a jug. Add crushed ice and stir until well-blended. Chill for at least

                       1-2 hours before serving.

Yummy and Hariyali Coriander Snacks Chutney

Ingredients :-
                    250gm Coriander Leaves are washed, dried and choped
                    2 Lemons are squeezed to get Lemon Juice
                    1 Garlic pod
                    1 Inch Ginger piece which are peeled and diced
                    3 Green Chillies
                     Water and salt

Methods to be Followed:-

                      Put all the ingredients in a mixer-grinder. Half cup of water and One teaspoonful of salt is to be added to the mixture and it should be ground into a paste.And after five minutes serve it in a bowl and have it with snacks.