GENNYKITCHEN26

crossorigin="anonymous"> Ingredients 250gm RICE FLOUR 200gm JAGGERY

INGREDIENTS:- CART GRATED 1CUP 1/2 CUP SUGAR 1/2 CUP MILK CREAM 4 CARDAMON PODS 1TBS DRY FRUITS 1TBS GHEE METHOD:- HEAT 1TBS GHEE ADD CARROT FRY TILL IT TURNS GOLDEN ADD CARDAMON POWDER ADD SUGAR THEN ADD FRIED DRY FRUITS LET ALL WATER EVAPORATES ADD MILK CREAM MIX IT WELL.

250gm BASMARI RICE WASHED AND SOAKED IN WATER FOR 1HR 1/4tsp CUMIN (JEERA) 1TBLSP GHEE 1/4tsp JEERA POWDER 1 STRING CURRY LEAVES WHOLE GARAM MASALA 1TSP 2-3 BAY LEAVES CORIANDER LEAVES METHOD:- HEAT GHEE IN A PAN ADD BAY LEAVES CUMIN CURRY LEAVES WHOLE GARAM MASALA ADD 400ML WATER LET IT BOIL THEN ADD JEERA POWDER SALT ACCORDING TO TASTE BOIL IT FOR 10 MINUTES THEN FINALLY ADD RICE COOK TILL IT IS DONE. SERVE WITH DAL FRY.

1CUP PANEER 1CUP MATAR 1ONION AND 5 GARLIC CLOVES GRIND TO PASTE 1TOMATO CHOPPED FINELY 1TSP CASHEW NUT PASTE 1TSP CURD 1TSP GARAM MASALA POWDER 1/4 TSP CUMIN POWDER 1/4 TSP CORIANDER POWDER 1/4 TSP RED CHILLI POWDER 2TBLS OIL SALT ACCORDING TO TASTE METHOD:-BOIL MATAR AND KEEP ASIDE HEAT OIL IN A PAN ADD ONION AND GARLIC CLOVE PASTE ADD TOMATO WHEN IT'S FINELY PASTE ADD ALL POWDER SALT AND ADD CASHEW NUT PASTE CURD AND STIR NICELY NOW ADD 1GLASS OF WATER ADD MATAR TO IT ADD PANEER LET IT BOIL FOR 5 MINUTES. WHEN PANEER AND MATAR ARE COOKED OFF THE FLAME. GARNISH WITH CORIANDER. SERVE WITH TANDOORI ROTI OR JEERA RICE.

2 CUP URAD DAL 1 SMALL ONION 1 INCH GINGER 1 STRING CURRY LEAVES 1/2 TSP JEERA SALT OIL TO FRY METHOD:- SOAK URAD DAL FOR 4HRS GRIND TO PASTE ADD CHOPPED ONION, CHOPPED GINGER, ADD CURRY LEAVES JEERA AND SALT ACCORDING TO TASTE. MAKE VADA'S AND DEEP FRY SERVE WITH COCONUT CHUTNEY, PEANUT CHUTNEY, SAMBAR.

1/2 ltr Milk 2tsp Sugar 1tsp Corn starch 50gm MILK POWDER 1/2tsp vanilla essence METHOD:- BOIL MILK ADD SUGAR TO IT THEN ADD CORN STARCH TO IT STIR IT CONSTANTLY FOR 15 MINUTES THEN ADD VANILLA ESSENCE DRY FRUITS CHOCOLATE CHIPS.