DRY LOTUS STEM WITH MINT FLAVOUR

A perfect recipe which taste awesome with parathe or naan

INGREDIENTS :-

5 to 6 lotus stem ( peeled and sliced into 1 inches pieces )
4 onions ( finely chopped )
2 tomatoes ( finely chopped )
2 tbsp  fresh mint leaves (finely chopped
2 tbsp ginger garlic paste
2 tbsp curd
1 tsp turmeric powder
1 tbsp red chilly powder
1 tbsp coriander powder
1 tsp garam masala powder
oil


Take a pressure cooker put in it sliced lotus stems with 2 cups water and 1/2 cup milk and make 1 whistle
By this procedure lotus stem will be cleaned from inside
Take a pressure cooker put 4 tbsp oil then put onion in it
After the onions are golden brown put ginger garlic paste
After stirring for about 2 min put chopped tomatoes
When the tomatoes are tender put all the dry masala
When masala are finely cooked and the tomatoes becomes totally tender put curd in it
Then put lotus stems in it and cook it by stirring it for about 7 to 8 minutes to enhance the taste
Lastly add mint leaves
Then put 2 cups water and cook it
Give it 2 whistles and keep it on simmer gas for about 5 min
Lastly garnish it with fresh coriander


Please Note :-
If u don't like mint flavour then avoid mint from this recipe

ANGOORI   RASMALAI

An easy and very simple recipe
Ready in few minutes and tasty and soft to eat

INGREDIENTS :-

FOR BALLS

1 Litre cow milk
2 tbsp vinegar
15 to 20 candy sugar ( mishri or misri )
1 cup sugar
2 cups water

FOR MILK

1 litre milk
8 to 10 strands of kesar
2 green cardamom ( powder)
1 cup sugar


Boil the cow milk and add vinegar to it ( i 2 tbsp vinegar add 1/2 cup water )
Strain the chenna and wash under running water
Let the water drain from the strainer for 10 minutes
Then grind the chenna in mixer grinder
And then make small balls of it . In each ball put the one candy sugar (mishri) in between
Take the pressure cooker add 1 cup sugar and 2 cups water and let the sugar dissolve on high flame
As soon as the sugar dissolve put the balls in it and allow to have 1 whistle
Switch off the gas and open the cooker
Press the balls lightly and put them in the milk

FOR MILK :-

Boil the one litre milk till its half the quantity
Add kesar strands
And lastly add the balls

Angoori rasmalai is ready to serve
SERVE CHILLED

POTATO BEET LOAF

A crunchy and tasty party snacks loved by all

INGREDIENTS :-

3 to 4 boiled potatoes
1 small beet ( grated )
1 tsp ginger garlic paste
2 tbsp bread crumbs
2 tbsp cornflower powder
3 to 4 tbsp corn flacks ( roughly grinder in mixer )
2 tbsp green chilly paste
2 tbsp finely chopped green coriander
1 tsp cumin powder
Salt
2 cubes cheese

I had used cheddar cheese u can use mozrella cheese too

METHOD :-

Mix all the ingredients except corn flacks
Take a small portion in hand
Put a piece of cheese in between and roll it like cylinder or round (any shape u want )
Coat it corn flacks and deep fry or shallow fry
Serve with chutney or sauce

  

ATTA LADOO 

Doctors suggest that we should eat 1 or 2 spn ghee in our daily life so why not start our day with these delish ladoos which our healthy and tasty too 

INGREDIENTS :-

2 cups atta ( wheat flour )

1 cup + 2 tbsp ghee ( pure )  ( the 2 tbsp is optional )

1/2 cup finely chopped dryfruits 

2 tbsp poppy seeds (khus khus)

2 cardamom ( powder)

1 cup powdered sugar 

METHOD :-

Take a pan and put 1 cup ghee in the pan and put cardamom powder 

Add wheat flour and start roasting it on low flame 

When it changes it colour add poppy seeds and dryfruits 

Roast it when u feel the colour is on its mark 

Then in the last add powdered sugar and within 1 min switch off the gas

when cool down and then make the ladoo 

If the mixture becomes too dry add the left 2 tbsp gheen and then start binding into small balls