Cooking

5-7 Cashews 8-10 Almonds 12-15 Pistachios 2 Glass Milk (350-400 ml Approx) 1/4 tsp Saffron Strands 1/2 tsp Cardamom Powder 5-6 tbsp Sugar 2 Bread Slices, cut the edges Cut the edges of the bread and make crumb in the mixer. Grind pistachios, cashews and almonds. Heat milk in a pan and Cook the milk till it reduces to half of its original quantity. Add bread crumb, sugar, saffron and cardamom powder. Cook till it thickens. Switch off the flame and cool to room temperature. Once cooled, blend it in a mixer. Pour into kulfi mold and top with chopped pistachios and almonds. Cover with foil paper and freeze for 6-7 hours until set and serve it .

Ingredients Gram Flour /Chickpea Powder-1 bowl/200 gram Clarified Butter /Oil - 1/2 bowl/100 gram Milk Powder - 2 Table Spoon Sugar - more than 1/2 bowl/150 gram Water - 1/4 bowl Pistachio - for garnishing Cardamom - some How to cook Put a pan on the stove then Roast gram flour /chickpea flour with the Clarified Butter /Oil at medium to low flame for a good 5 to 8 minutes till it becomes aromatic. Make a Syrup of water and sugar and cook it for 2 minutes while stirring continuously. When ready, put the Sugar Syrup in Chickpea powder / Gram Flour and milk powder. Put the mixture in a greased tray & keep it to set for 30 mins. Then cut it in pieces & enjoy .

1/2 cup ghee 1 cup fine flour 1 cup powdered sugar 1/4 tsp cardamom powder Put half a cup of ghee in a thick bottomed pan/kadhai and keep it on medium flame for heating. When heated, add flour and fry on low flame stirring continuously for 10-15 minutes and now take it out in a vessel and let it cool for 5 minutes, now add cardamom powder and powdered sugar little by little and mix well. Grease a container and put the mixture in it and refrigerate it for 1 hour and then after making cuts, take it out in a serving plate and serve it  1/2 कप घी 1 कप बारीक़ आटा  1 कप पिसी चीनी 1/4 छोटा चम्मच इलायची पाउडर मोटे  तले  के पैन / कढ़ाई में  आधा कप  घी डालकर गर्म होने के लिए मीडियम फ्लेम  पर रखें। गर्म होने पर आटा  डालकर लगातार  चलाते  हुए  लो  फ्लेम पर  10 - 15  मिनट तक भून लें  और अब इसे एक बर्तन में निकाल लें  और 5  मिनट  ठंडा होने  दें अब इसमें इलाइची पॉउडर डाले और पाउडर चीनी थोड़ा थोड़ा  डाल  कर अच्छे से मिला दें।  एक कंटेनर को ग्रीस करें और उसमे मिक्सचर को डाल  कर  1 घंटे के लिए रेफ्रिजरेट कर

Milk - 1 liter (full cream) Vanilla Custard - a little over 1/4 cup Sugar - 3/4 cup (150 grams) Butter - 1 tbsp Pomegranate - 1 Mango - 1 Apple - 1 Banana - 1 Grapes - 200 grams minutes And in the end add sugar and cook the milk for 7-8 minutes till it thickens, now put butter in it so that there is no cream on top, now keep it to cool down well. Now cut all the fruits into small pieces and peel the pomegranate and take out its seeds. After the cooked custard cools down, add chopped fruits to it, mix well and keep it in the fridge for 2-3 hours. Eat cold and delicious custard after any meal of lunch or dinner, or if you feel like eating some cold sweet and serve it .   दूध - 1 लीटर (फुल क्रीम) वनीला कस्टर्ड - 1/4 कप से थोड़ा सा अधिक चीनी - 3/4 कप (150 ग्राम) बटर -1 स्पून अनार - 1 आम - 1 सेव - 1 केला -1 अंगूर - 200 ग्राम 3/4 कप ठंडा दूध एक बाउल में निकाल कर पैन में सारे दूध को उबलने के लिये रख दीजिये। अब ठंडे दूध में कस्टर्ड पाउडर डालकर अच्छी तरह मिला लीजिये। दूध में उबाल आने के बाद

  पालक पनीर Ingredients: Paneer - 200 grams Spinach - 1 bunch (250 grams) Coriander leaves - a little quantity Green chili - 1 chili Water - 1/2 cup Sugar - 1/2 tsp For Gravy............ Oil - 1 tbsp Cumin - 1/2 tsp Ginger - 1 inch Garlic - 7-8 cloves Onion - 1 medium size Tomato - 2 medium sized Turmeric Powder - 1/4 tsp Red chili powder - 1/2 tsp or less Coriander powder - 2 tsp Salt - 1/4 tsp Water - 1/2 cup Oil - 1 tbsp Butter - 1 tbsp Cumin - 1/2 tsp Dry whole red chili - 2-3 chilies Roasted gram flour - 2 tbsp Curd - 1/2 cup salt - as per taste to decorate Fresh cream - 1 tbsp Garam masala powder - 1/2 tsp Put 1 cup of water on the flame for boiling and as soon as the water boils, add 1/2 teaspoon of sugar and washed and chopped spinach into big pieces. As soon as it comes to a boil, turn off the flame and immediately take out the spinach from the pan and put it in ice cold water. now for the gravy Put some oil in the pan, then add cumin, ginger, garlic,

For stuffing   Potato - 4 (400 grams)  mashed Green peas - ¼ cup   Paneer -  ¼ cup cut into small cubes 8-10 pieces of cashew nuts Green Coriander - 2-3 big tea spoon  Turmeric - 1/2 tsp Green chili - 2-3   Ginger - 1 small  tea spoon Coriander powder - 1 small  tea spoon Cumin powder - ½  tsp Dry mango powder - ½  tsp Crushed Red Chili - ½  tsp Garam masala - ½  tsp Salt - ¾  tsp (as per taste) For doe   All purpose flour - 2 cups (250 grams)   Cumin -  ½  tsp   Oil - ¼ cup (50 grams)   Salt - ½  tsp  (as per taste) oil for frying  Mix flour, cumin, salt and oil in a big bowl, then add a little water to it and prepare a hard dough and keep it covered for 20-25 minutes, now put a pan on the gas, add some oil, then splutter cumin, now add potatoes and peas and Stir then add green chili, ginger, coriander powder, cumin powder, dried mango powder, turmeric, red chili, crushed garam masala and salt and  fry it, now add green coriander, paneer and cashews to it, the stuffing is ready. Now