RABRI WITH SAFFRON

                                                                                                                                   
INGREDIENTS :-
1. 1 litre full cream milk 
2. 1/4   saffron (a pinch saffron)  
3. 1cup condesed milk 
4. Handful of almond and pesta (chopped)
5. 1/4 teaspoon elaichi powder   

Put milk .  Condensed milk ,saffron in a microwave bowl and High for 10 minutes at 70% power . Add pesta and almonds  and microwave it for 10 minutes till thick . Garnish with Pesta, Almond and Elaichi powder . Served Chilled.

PANCH PHORON

PROCESS TO MAKE PANCH PHORON

The people who live (specially East Indian) is used this unique spice mix to season many dishes.

This is a blend of five spices and lend a lovely aroma when add to the dish.

         INGREDIENTS:-

          1. CUMIN SEEDS

    2. ANI SEEDS

            3. FENNEL SEEDS

                    4. FENUGREEK SEEDS

5. NIGELLA

Mix all this ingredients in equal quantities. 

    

FROSTY TEA

INGREDIENTS:-

1 Cup strong tea liqueur

5 5ml lime juice or to taste

150ml orange juice

1tbs sugar or to taste

1-inch piece cinnamon

1 bottle chilled tonic water

1 tbs mint leaves, finely chopped

Crushed ice

Ice cubes

Mint sprigs for garnish

METHOD:-

Place tea liqueur, orange and lime juices, sugar, mint leaves and cinnamon stick in a jug.

Add crushed ice and mix well till the sugar dissolves chill for 1-2 hours. Remove cinnamon stick and stir in tonic water. Place 2-3 ice cubes in a chilled glass, pour in forsty tea, garnish with mint sprigs and serve immediately.                                                                                            serves:- 3

BEKTI TERIYAKI

INGERDIENTS:-

600gm Bekti fillet,cut intostrips or small pieces

2tbs oil use salt too according to need for taste.

Parsley sprigs for garnish 

FOR THE TERIYAKI SAUCE:-

1tspCastor sugar

1 1/2 tsp brandy

                                                       1tsp white wine

                                                       2tbs dark soya sauce

ACCOMPANIMENTS:-

2-inch fresh ginger piece,peeled and julienned

50gm radish, peeled and julienned

METHOD:-

To make the sauce, place all the ingerdients in large bowl and stir until the mixture is weel-blanded and the suger has dissolved. place Bekti pieces in this mixture and coat well.Marinate for 20-25 minutes. Place the accompaniments in two separate small platters and chill in the fridge.Heat oil in a wok until smoking. Remove fish pieces form the marinade and drain,add fish to the wok in batches and stir-fry for 3-4 minutes or until cooked through.Remove with a slotted spoon and place on a platter.Garnish with parsley springs and serve the ginger and radish on the side. 



Delicious Halwua Made With Gajar

 

INGREDIENTS:-

2 Cups grated Carrots

1/2 cup milk Powder

6Tablespoons sugar

1/4 teaspoon elaichi(cardamon) Powder 1 1/2 tablespoon melted ghee

FOR THE GARNISH:-

1 Tablespoon slices pistachios and cashewnuts

1 Edible silver leaf (varq)

METHOD:-

In a microwave safe bowl,combine the ghee and grated carrots.Cover with a lid and microwave on HIGH for 5 minutes.Addthe milk powder,sugar,elaichi powder and mix well.Cover with a lid and microwave on HIGH for 2 minutes Ser hot and garnished with the slices pistachios,cashewnuts and varq.

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