Tiranga Rabdi Gelo

Tiranga Rabdi Gelo
Ingredients
1 litre Milk
1  small Tetra pack Amul cream
1cup Condensed Milk OR more as per the sweetness required
1 tbsp Pistacho powder
1 tsp Cardomom powder
1 tbsp Almond powder
1/2 tsp Saffron
2 drops of Orange colour
2 drops of Green colour
3 tbsp of Agar Agar powder

Method
Take the milk, simmer on low flame, and reduce 1/4 of the milk... Add condensed milk... Stir the milk till the condensed milk dissolves with the milk. Take it off the gas and add the cream. Divide the milk into three parts. Add Pistacho powder, 1/4 tsp of Cardomom and green colour in one of the milk pot and mix it.  Take the second milk pot and add saffron, 1/4 tsp Cardomom powder and orange colour, mix it an keep it aside. Take the third milk pot, add almond powder and 1/4 tsp of Cardomom powder, mix it. Take agar agar and add 3/4 cup water to it. Soak for 2 minutes. Stir it and keep it on low flame till the agar agar dissolves. Take glasses.. Add 3 to 4 tbsp agar agar liquid in the pista elachi Rabdi. Mix it well on a low flame and give it a  boil, stirring it constantly. Take of the flame. Put 2 or more spoons in each of the glass.. Keep it in the fridge for till it sets. Repeat the same with badam elachi and kesar elachi... Add Pistacho powder for garnishing... Have it chilled..

Kadai Anda Masala

Kadai Anda Masala
Ingredients
12 Eggs
2 Onions chopped
2 Tomatoes chopped
2 Green chillies chopped
1 Potato cut into small cubes
1 Capsicum cut into small pieces
1/2 cup Peas
1/2 tsp Garlic paste
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Chilli powder
1/4 cup Tomato Ketchup
Salt to taste
Few Coriander leaves chopped
2 tbsp Oil and Butter mix

Method
Take a Kadai / wok, add oil and butter, let it heat. Add the cumin seeds, let it crackle. Add onions and green chillies, sauté it for 2 minutes. Add the capsicum and garlic paste, sauté for another 2 minutes. Add the chopped tomato, stir it and cover the Kadai with a lid, cook on low flame for 2 minutes. Add the tomato ketchup, salt, turmeric powder, chilli powder, garam masala powder, cumin powder and coriander powder. Stir it and add 1/4 cup water. Cover and let the gravy cook for 2 minutes. Add peas and potatoes. Stir it and add 1 cup water. Cook till the potato pieces are tender. Take 6 eggs and beat it. Spread the beaten eggs on the gravy. Close the lid and on a low flame cook till the eggs are almost settled. Now break the remaining eggs on the gravy. Cover and cook till the yolks have harden up. Garnish with coriander leaves... Serve with Ladi Pav..

Tomato Polau Rice Paneer Hariyali ke Sath..

Tomato Polau Rice  Paneer Hariyali ke Sath..

For Tomato Polau Rice
Ingredients
1 Cup Basmati Rice washed and soaked for 30 minutes
3 Tomatoes made to paste
1 Onion finely chopped
1 tsp Garlic paste
1 tsp Garam Masala powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Oil

Method
Cook the rice and keep it aside. Take a pan. Add oil and heat it. Add the onion. Sauté it for 2 minutes, add the garlic paste. Sauté it for few seconds and add the tomato paste, add salt, turmeric powder, cumin powder, coriander powder , chilli powder and garam masala powder. Cook for 2 minutes. Add  1/2 cup water. Cover and cook for 3 minutes. Add the rice and mix it till all the tomato gravy it coated to the rice. Keep it aside.

For Paneer Hariyali
Ingredients
500 grams Paneer cut into cubes
1 small Onion chopped
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1 tsp Cumin and Coriander powder
2 tbsp of Oil

To make the Hariyali Paste
Ingredients
1/2 cup Coriander leaves
1/4 cup Mint leaves
2 Green chillies
3 Garlic cloves
1 tsp Lime juice
Salt to taste
Method
Grind all the above ingredients into paste.
Take a pan and add oil. Let it heat. Add onion and sauté it till brown.  Add the paneer cubes and sauté it for few seconds. Add the Hariyali paste, salt, turmeric powder, coriander and cumin powder and garam masala powder. Stir it well. Cover and cook till all the water dries up.

To Assemble and Serve  the Tomato Polau Rice and Paneer Hariyali ........
Take a plate. Add the rice and make a well in the centre. Add the Paneer Hariyali in the centre. Garnish the paneer hariyali with beaten curd..

Happy Independence Day...

Tiranga Kalakand

Tiranga Kalakand
Ingredients
300 grams Paneer
6 tbsp Sugar
4 tbsp Condensed Milk
1/2 Cup Milk
Pinch of Salt
Few drops of Orange essence
2 drops of Orange colour
2 tbsp Pistachio powder
2 drops of Green colour
Few stands of Saffron
1 tbsp Almond flakes

Method
Take the paneer, sugar and a pinch of salt. Mash the paneer well with the help of your palm. Divided the mashed paneer into 3 equal portions. Take a non stick pan. Take one portion of the paneer and and cook the paneer on low flame for 3 minutes or till it becomes little dry and crumbly. Keep it  aside. Take the another portion, repeat the same process as with the first portion. Add orange essence and orange colour. Mix it and keep it aside. Take the last portion, repeat the same process as done with other portions, add 1 tbsp pistachio powder and green colour. Mix it. Now add the other orange and white paneer back into the pan. Add condensed milk and milk. Mix it and cook on low flame stirring it occasionally till the milk dries up. Spread the Kalakand on a plate. Decorate it with pistachio powder,  almond flakes and saffron..