Kesar Pista Barfi Handi filled with Malai Rabdi...

Kesar Pista Barfi Handi filled with Malai Rabdi...

Kesar Pista Barfi
Ingredients
1 cup Pistachio powder
1 cup Cashewnut powder
1/4 cup Khoya
1/2 cup powder Sugar
2 pinch of Saffron
2 tbsp hot milk
1 tsp Ghee
1 tsp Almond flakes for garnishing
1 tsp Pistachio powder for garnishing

Method
Take a mixing bowl. Mix pistachio powder, cashew powder and sugar. Take 2 tbsp hot milk, add saffron and let the saffron soak for 5 minutes. Take a pan. Add the Khoya. On low flame, cook the Khoya for few seconds, add the dry ingredients. Mix it. Add the saffron milk. Keep stirring the Barfi.... till it starts to leave the pan edges. Grease a plate. Pour the mixture. Let it cool a bit, but it should be still warm to shape the Barfi.  Apply ghee on the palms. Knead the mixture so that the mixture becomes smooth and forms a dough and it will be easy to shape it. Take a palm size portion and give it a handi shape. Make a hole in the handi to fill it with Malai Rabdi. Once the handi is made.. Sprinkle Pistachio powder and almond flakes on the handi. Sprinkle some pistachio powder on the Rabdi.

Malai Rabdi
Ingredients
500 grams Full Cream Milk
5 tbsp Condensed Milk
1 pinch of Cardomon powder

Method
Heat and simmer the milk on low heat. Reduce the milk to 1/2 the quantity. Add the condensed milk and cardamom powder. Let it simmer and keep on stirring constantly till the milk has become thick....
Take it off the flame and cool it.

Bhappa Hilsa Fish

Bhappa Hilsa Fish
Ingredients
6 pieces of Hilsa fish
1 Garlic clove
3 tbsp of Mustard seeds washed and soaked in water
1 tsp Poppy seeds
2 tbsp Curd
4 Green chillies slit
Salt to taste
1 tsp Turmeric powder
2 tbsp Mustard Oil

Method
Marinate the fish with 1/2 tsp Tumeric powder and salt. Drain the water out of the mustard seeds, take a grinding jar. Add the mustard seeds, poppy seeds, garlic, 1 green chilli and curd. Grind it into a fine paste. Add 1 tbsp or more water if required. It should be a thick paste. Strain the paste. Add mustard oil, salt and the remaining turmeric powder into the paste. Mix it. Apply the paste on the fish. Take a steel vessel with a tight lid on top. Transfer the fishes in the box add the chillies. Cover the lid. Put it in a steamer and steam it till done. Serve it hot with hot Steamed Rice.

Combination Sandwich.......

Combination Sandwich.......
OR
HochPoch Sandwich 😖😨😳😓 Don't get confused seeing the Ingredients.... The result is mouthwatering..... 😃😃 it's a whole some meal.. It's Fruity, Nutty, Veggie, Eggy.....
Ingredients
8 pieces Big Triangle Sandwich White or Brown or Multigrain Bread
1 cup Scramble Egg OR Cottage cheese Scramble
1 cup Papaya and Tomato chopped with Roasted
Cumin seeds and Black Salt
1 cup Potato Mayo Yogurt Salad with Salted Crushed Peanut and Pomegranate 
1 tbsp Nutralite

Method
Take 4 pieces of bread. Apply Nutralite on 2 pieces of bread. Take one piece of the Nutralite bread.
Place the bread on the Sandwich grill. Nutralite side should be facing downwards. Add the egg or the cottage cheese scramble. Place a plain bread, add papaya and tomato pieces. Place another plain bread on top, last layer add the potato salad. Place the Nutralite bread on top. Nutralite side should be facing upwards. Grill the sandwich till golden brown. Cut it and serve it with tomato and chilli sauce.  Repeat the process with the oth bread pieces.

Scramble Eggs OR  Scramble Cottage Cheese
Ingredients
4 Eggs Or 1 cup of Cottage Cheese Broken into small pieces
1 Onion Finely chopped
2 Green Chillies chopped
Salt to taste
1/2 tsp Pepper powder
1 tsp Butter and 1/2 tsp Oil

Method
Take the butter and oil. Let it heat. Add the onion and chillies. Sauté it for 2 minutes. Add the eggs or Cottage cheese... Add salt and pepper powder. Mix the ingredients well. The Scramble is ready.

P.S. Boiled Shredded chicken or Canned Tuna fish Or sausages can also be added along with the eggs...

Papaya and Tomato with Roasted Cumin seeds and Black salt
Ingredients
1 cup chopped Papaya
2 chopped Tomatoes
Black salt as per taste
1/2 tsp a Roasted cumin seed powder

Method
Mix all the above ingredients....

P. S. Apple, Water melon, Cucumber , Carrot, Strawberry can be used with chilli flakes, dried oregano and salt as different combination.

Potato Mayo Yogurt Salad with Salted Crushed Peanut and Pomegranate   
Ingredients
2 Potatoes boiled and cut into cubes
1 tbsp Mayonnaise
3 tbsp Hung Yogurt
1/2 tbsp Dejon Mustard Paste
Salt to taste
1/2 tsp Pepper powder
1 tbsp Salted Crushed Peanuts
3 tbsp Pomegranate

Method
Take a bowl. Add all the above ingredients and mix it well.

P. S. Boiled Sherdded Chicken or Sausages can be add to the potato. Leafy salad leaves chopped with chopped  avacado with chilli flakes and salt or sauted spinach and corn can be added for different combination...

Vegan Coconut Custard Fruit Pudding

Vegan Coconut Custard Fruit Pudding
Ingredients
2 1/2 cups Coconut Milk
1/4 cup Sugar Or more as per the taste
3 tbsp Corn Starch or Sago Starch
1 tbsp Veg Gelatine
1 tsp Coconut essence
1 Banana chopped
2 tbsp Pomegranate Or 1/4 cup Water Melon scoops
1/4 cup Papaya chopped
P. S. Use cookie cutters to cut the fruits in different shapes...
Any fruits can be used
Instead of coconut milk,  soya or almond milk can be used with vanilla essences....
Method
Take a small pot. Add the sugar and 2 cups coconut milk. Let it boil and then simmer it on low flame for 3 minutes till the sugar has dissolved.  Take corn starch in a mixing bowl, add 1/4 cup coconut milk and mix it. Add the corn starch to the coconut milk. Keep stirring the milk as it will quickly thicken up. Take it off the flame. Take a bowl, heat 1/4 cup coconut milk, sprinkle the  gelatine and mix it till it dissolves. Add it to the coconut milk and stir it for few seconds. Take a mould. Add the fruits at the base of the mould. Pour the coconut custard and fill 1/2 the mould. Add some more fruits and fill up rest of the mould with custard. Keep it in the fridge for 6 to 8 hours till it sets. Have it chilled.

Veg Schezwan Fried Rice and Soya Chunks Manchurian

Veg Schezwan Fried Rice and Soya Chunks Manchurian 

Veg Schezwan Fried Rice
Ingredients
3 cups Rice (80 % Boiled)
1 cup Vegetables cut in to small cubes ( Carrot, Beans and Capsicum)
1 Onion finely chopped
1/4 cup Spring Onion chopped
4 Garlic cloves Minced
2 Dry Red Chillies Cut into big pieces
4 tbsp Schezwan Sauce
1 tbsp Soya sauce
1/2 tbsp Vinegar
Salt to taste
2 tbsp Oil
Take a wok, add oil. Heat it till the smoking point. Add the garlic, onion, red chillies and capsicum. Sauté it for 2 minutes. Add the vegetables. Sauté it for 2 minutes more. Add vinegar, soya sauce, salt and Schezwan sauce. Stir it, add 1/4 cup water. Let it boil. Add the rice, keep on stirring for 2 to 3 minutes till the sauce and the rice had incorporated well. Serve it hot....

Shezwan sauce
Ingredients:
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil

Method:

Cut and soak the  red chillies in warm water for an hour. Grind the soaked red chillies and  garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well  till the oil leaves it's   edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.

Soya Chunk Manchurian
Ingredients
1 cup Soya Chunks boiled and water removed
1 Capsicum cut into big cubes
1 Onion cut into cubes
4 Green chillies slit
2 tbsp Garlic Minced 

1 tsp Ginger Minced 
Salt to taste
1 tbsp Vinegar
2 tbsp Soya sauce
2 tbsp Corn Starch
2 tbsp Oil

Method
Take a pan, add 1 tbsp oil. Heat it. Add the soya chucks and sauté till light brown in colour. Keep it aside. Add the remaining oil. Heat it. Add the Garlic and Ginger, sauté it for 2 minutes. Add the capsicum and onion. Sauté it for 2 minutes. Add the soya sauce, vinegar, salt and 1 cup water. Let it simmer for a minute. Add the soya chunks and green chillies. Cook for 2 minutes. Take a bowl, add corn starch and 2 tbsp water. Mix it. Add it to the gravy. On a full flame let it boil till the gravy thickens a bit. Serve it hot.