DELICIOUS APPLE KHEER

A DELICIOUS TRADITIONAL WAY TO USE THE VERSATILE AND NUTRITIOUS APPLE FOR DESERT.

INGREDIENTS

1. Peeled and Grated Apple - 2 cups
2. Fat Full Milk - 2 cups
3. Condensed Milk - 1 tbs.
4. Sugar - To Taste
5. Nutmeg Power - 1/2 tbs.

PROCESS TO MAKE

1. In a microwave safe bowl, combine all the ingredients except the nutmeg power and mix well.
2. Microwave at 100% power for 8 minutes stirring twice in between after 5 and 7 minutes.
3. Next, add nutmeg power, mix well and again microwave for 2 minutes and finally serve chilled.

Serves - 7 persons
Cooking Time - 17-18 minutes (max.)


Special Tips - Fill the microwave safe bowl to only 1/3  its height, leaving enough space for the milk to rise in the microwave, without spilling over.


Nutritive values per serving - Protein -7.5 gm, Cholesterol - 25.4 gm., Energy - 240 kcal , Fat - 7.8 gm. and Fibre - 0.45 gm.     

COCONUT KHEER KI MAJJA

 INGREDIENTS
1. Grated Coconut - 2 cups
2. Grated Jaggery - 1 cup
3. Cashewnuts - 10 nos.
4. Cardamom Powder - 1 tbs.
5. Milk - 2 cup.
6. Pure Ghee - 4 tbs.


PROCESS TO PREPARE
1. In a flat microwave safe plate, combine the cashewnuts and pure ghee and microwave 2 minutes at 100% power till the cashewnuts are golden brown.
2. Grind the coconut with one and half cup of water to make a paste.
3. Next, transfer to a microwave safe bowl and microwave at 100% power for 6 minutes and stirring once in between after 3 minutes.
4. Add the jaggery, mix well and microwave at 100% power 4 minutes more.
5. Add the fired cashewnuts along with the ghee, cardamom power and milk and again mix well. Serve warm.

Serves - 8 persons
Cooking Time - 12-15 minutes (max.)


Note - A traditional South Indian Sweet for Coconut and Jaggery lovers.


Nutritive Values Per Serving - Energy - 289.50  kcal , Protein - 2.80 gm. , Cholesterol - 27.80, Fat - 12.50 and Fibre - 1.50 gm. 

  

COCONUT KI CHUTNEY

INGREDIENTS


1. Fresh Grated Coconut - 2 cups
2. Fresh Green Chilli - 3 nos.
3. Curd - 1 cup
4. Roasted Bengal Gram - 1/2 cup.
5. Tamarind - 2 tsp.
For Baghar : -
6. Curry Leaves - Few
7. Whole Red Chilli - 4 nos.

8. Mustered Oil - 1/2 tsp.

PROCESS TO PREPARE


1. Grind all the ingredients of chutney in a blender.
2. Add oil, mustard seeds, red whole chillies, curry leaves in a microwave safe bowl and microwave for 3 minutes at 100% power.
3. Add baghar to coconut chutney and refrigerate.

Serve - 6 persons 
Time Taken - 5 minutes.


SPECIAL TIPS


Serve it with Uttapam, Dosa, Vada, Idli and Upma.  

CHICKEN KABAB KI MASTIA

INGREDIENTS


1.  Chicken Pieces - 1 kg.
2.  Garlic Paste - 4 tsp.
3.  Ginger Paste - 4 tsp.
4.  Green Chilli Paste - 2 tsp.
5.  Chopped Onion - 3 nos.
6.  Cardamom Powder - 2 tsp.
7.  Jeera Powder - 2 tsp.
8.  Cornflour - 2 tbs.
9.  Fresh Coriander leaves - 10 nos.
10. Butter For Greasing - 3 tbs.
11. Red Chilli Powder - To Taste.
12. Garam Masala - 2 tsp.
13. Salt - To Taste.
14. Chutney - To Taste.

HOW TO PREPARE


1. Mix all the ingredients together and marinate for 15 minutes.
2. Place on a preheated oven in a greased baking tray on combi cook mode for 15- 17 minutes. Sprinkle chat masala.
3.Serve hot with chutney., lemon slices and onion rings.


Serve - 12 Persons
Time Taken - 30 minutes (max.)


SPECIAL TIPS


Chicken is lean meat with less cholesterol. You can also use minced meat instead of chicken. 
  

TIPS AND TRICKS

1. When we cut any dry food, we face some problem sometimes. So, if we put the fruit into the refrigrator for half an hour before the fruit cutting and a knife put into a hot water for heating it. Then you take fruit from the refrigerator and cut it  very easily. Now we see no problems are there.

2.  Don't keep any sour food in the non-stick pot. If we do the non-stick pot quoting will be damaged.

3.  This creates very bad smell when we put onion or garlic in a plastic covered container. Then what should we do?
Wash the plastic container very well. Next we prepare a pulp of newspaper and put it into the container and covered it. After few days there will not be any bad smell. 

4. If we want the glittering look of any alluminium pan or pot forever. What we should do? 
We use boiled water with some peels of apple in it, boiled again for 3 minutes, finally wash it very well.
And looks again new one and glittering too. 

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.   

SAFED (WHITE) SAUCE

INGREDIENTS


1. Flour(Maida) - 3 tbs. 
2. Butter - 3 tbs.
3. Milk - 2 cups 
4. Mustard Power - 1/2 tbs.
5. Black Powder - To Taste
6. Salt - To Taste


METHOD TO PREPARE


1. Place butter and flour in a microwave save bowl and microwave it for 40 seconds at 100% power.
2. Add milk, stir and microwave for 30 seconds at 100% power.

3. Stir in between , there is no need to boil. 
    
Serves - 6 persons
Time Taken (maximum) - 2 minutes.


Special Tips - It is ready when flowing consistency is achieved with no lamps.