FOOD SAFARI

Chocolate milk shake  ingredients  Milk - 2 tbsp Chocolate ice cream- 3 scoops Chocolate syrup - 2 tbsp Powdered chocolate drink mix - 5 tsp Ice cubes - 4 Chocolate powder- for garnishing  Method- 1. In a blender combine milk,ice cream,ice cubes,chocolate syrup,powdered chocolate drink mix blend until smoth.pour into glasses and serve.

Sweet potato dessert  Ingredients- Sweet potato- 250 gm ( peeled, sliced) Cloves - 2-3 Suger - 2 cup Water - 1/2 cup Ghee - 1 tsp Cashews, almonds and pistachios- for garnishing Method- Take pan heat ghee and add cloves. After 2-3 minutes add sweet potato slices add sugar and water. Cook for 12-15 minutes.when the sweet potato comes soft and sweet in sugar . Garnish with cashews , almonds, and pistachios  Serve hot.

Egg curry Ingredients- Eggs -  8 ( boiled) Tometo - 2 ( puree) Onions- 2 ( paste) Blackpeppar- 1/2 tsp Garam masala - 1 tsp Red chilli powder - 1 tsp Ginger garlic paste - 2 tsp Coriander powder- 1 tsp Oil - 3 tbsp Salt - to taste Coriander leaves- 1 tsp ( chopped) Green chillies- 2 ( paste) Method- Take 2 tsp oil in pan and shellow fry eggs till golden brown colour. Heat oil in a pan add onion paste and tometo puree after 4 minutes. Add garam masala,red chilli powder, ginger garlic paste,black pepper,green chillies paste to it and cook it for a while. Add salt and cover with lid and let it cook for about 5 - 7 minutes. Add water as per your choice for thickness of  the gravy and bring the curry to a boil.keep stirring in between cook it for 10 -15 minutes. Add eggs in the curry and stir them well. Garnish with chopped coriander leaves.

Sprouted moong chaat Ingredients- Moong daal - 1 cup Salt - to taste Potato- 1 ( boiled, and  mashed) Onion - 1 ( chopped) Radish- 1 small ( grated) Fresh coriander- 1 tsp ( chopped) Green chillis- 2 ( chopped) Tometo- 1 ( chopped) Red chilli powder - 1 tsp Dry mango powder - 1/2 tsp Lemon juice - 1 tsp Tamarind water - 1 tsp Chaat masala - 1/2 cup Method- Soak moong dal for 10 - 12 hours and tie it in a muslin cloth. Leave it over night to sprout. Boil sprouted moong dal with pinch of salt and pinch of turmeric powder ( don't pressure cook)    Once boiled, drain the excess water. Add all ingredients mix well and enjoy tasty chaat.

Chicken haleem Ingredients- Chicken pieces ( boneless) -  500 gms Wheat-  200 gms Yellow split lentil - 1/2 cup Onions- 3 Lemons- 2 Salt- to taste  Green chili- 6 Ginger garlic paste - 2 tsp Garam masala- 1 tsp Red chilli powder - 2 tsp Coriander powder - 1 tsp Turmeric powder - 1 tsp Oil - 3 tbsp Cumin seeds - 1 tsp roasted  For garnishing-  Fresh coriander leaves - 2 tsp Ginger gulian- 1 tsp Onion slices  Garlic sauce - 1 tsp Method- Heat oil in a fry pan and keep meat in the fry pan mix garlic, red chilli powder, coriander powder, turmeric powder, garam masala and salt.cook on medium flame. In separate fry pan boil wheat grains with huge quantity of  water, mix salt in it. Now add the wheat grains with the meat of chicken and mix well.stir  continuously and mix them properly, now grind the lentils in a food processor make it into a thick paste by adding 2 cups of  water while blending it. Put the lentil paste into the meat and wheat m

mutton keema(mince) with potatoes Ingredients- Mutton keema( mince)- 500 gms Potatoes - 3 ( cut into cubes)  Onion- 2 (chopped) Ginger- 1 tsp ( minced) Garlic paste - 1 tsp Red chilli powder - 1 tsp Coriander powder- 1 tsp Turmeric powder- 1/2 tsp Garam masala powder- 1 tsp Salt - to taste Yogurt- 2 tbsp Tomatoes- 3 ( chopped) Oil- 2 tbsp Water- 2 cup For garnishing- Coriander leaves- 1/4 cup ( chopped) Green chillies- 2( sliced) Method- Heat the oil in a pan over a medium heat. Add the onions and stir fry for 2 minutes. Reduce the heat to medium and cook for 5 minutes until the onions are soft and transparent,stirring occasionally. When onions are soft and transparent, add the meat, garlic and cook for a further 5 minutes.until all the moisture has dried up and the meat has turned brown. Keep stirring frequently. Add chilli powder , coriander powder, salt, turmeric powder and water.stirring constantly, cook for 2 minutes. Add chopped tomato

Mutton  nihari Ingredients- Mutton - 1 kg Roasted gram flour - 2 tbsp Turmeric powder- 1/2 tsp Cinnamon stick - 1 Bay leaves - 2 Cardamom- 2 Cloves - 8 Garam masala - 2 tsp Ginger garlic paste - 2 tsp Chilly powder - 1 tsp Coriander powder - 1 tsp Yogurt- 2 tbsp Oil- 1/2 cup Nutmeg- few pinches Make it as a powder-  Fennel seeds - 2 tsp Black peppercorn - 1/2 tsp Cumin seeds - 1/2 tsp For garnishing- Ginger chillies - 3. ( chopped) Ginger strips - sliced Coriander leaves- 3 tsp Method- Clean the mutton and cut into medium pieces. Heat oil in a pan and add bay leaves , cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for  2 to 3 minutes. Now add red chilly powder, yogurt, garam masala and fry until the oil separates. Add the nutmeg, cardamom, spice mix and 3 cups of water and cook on low heat for 3 to 4 hours. Finally add the gram flour and cook for about 10 minutes. Garnish with coriander leaves , ginger, a

Moong dal vada Ingredients- Moong dal- 1 cup(split,wash) Potatoes- 1 cup (boiled, peeled) Cilantro- 2 tsp Ginger- 1 tsp ( grated) Cumin seeds - 1 tsp Asafetida - 1/8tsp Baking soda - 1/8 tsp Salt - to taste Oil- to fry Green chillies- 2 Method- Wash and soak dal in about 3 cups of water for four hours or longer. Grind dal coarsely using very little water. Add all the ingredients to the dal batter, potatoes, cilantro , green chilly, ginger, cumin seeds, asafetida, and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed.batter should be soft. Heat the oil in a frying pan on medium high heat. Place about 1 tsp of butter into the oil.fry the vada in small batches. Fry vadas until golden brown all around. Moong dal vada should be crispy from outside and should be soft inside. Serve them with mint sauce.

J Paneer tikka Ingredients- Paneer - 250 gms Butter -2 tbsp Carom seeds - 1/4 tsp Gram flour - 1 tbsp Yogurt- 1 cup Red chilly powder - 1/2 tsp Chaat masala powder- 1/2 tsp Turmeric powder- 1/4 tsp Lemon juice- 1 tsp Black salt- 1/4 tsp Dry mango powder- 1/4 tsp Mustard oil- 2 tsp Capsicum- 1 Tomato- 1 Onion- 1 Salt - to taste Garam masala- 1/2 tsp Ginger garlic paste- 1/4 tsp Method- Take yogurt in a bowl add roasted gram flour, ginger garlic paste, and spices red chilli powder, turmeric powder, garam masala, carom seeds ,black salt, lemon juice, salt, and paneer. Mix well. Cut the veggies and add in a marinade mix slowly.  Skewer the veggies and paneer in a skewer . Arrange them On a rack. 4. Keep in the oven for 180c for 10-15 minutes(convection mode).after 15 minutes removes from the oven,turn the skewers, brush some oil.( again 5-10minutes). 5. Serve with mint sauce and onion.

Milk-cake Ingredients- Milk -  6 cups Lemon juice -  some drops Sugar -  1 cup Cardamom powder -  1/4 tsp Pure ghee -  2 tsp Pistachio -  1 tbsp Method - Put 6 cups of milk in a sauce pan . Start boiling in a medium heat . Put lemon juice and stir . When milk is curdle , stop boiling . Soak the water of milk . Add sugar , cardamom powder and pure ghee in the curdle milk (chhena) . Mash and stirring continuously well (5-7 minutes) . Greece a tray with ghee and spread the mixture on tray . Garnish with pistachio and rest for some time . Cut the pieces of milk cake .

ingredients Paneer - 200gms(small cubes) Peas-  1 cup( frozen or boiled) Oil-  2 tsp Cumin seeds - 2 tbsp Onion- 2-3 chopped Tomatoes- 2-3 ( grated)  Ginger garlic paste- 1 tbsp Coriander powder- 3 tbsp Turmeric powder - 1 tbsp Chilly powder- 1 tbsp Garam masala - 1 tbsp Salt - to taste Method Heat the oil in a pan and add cumin seeds to it. Add the onion to the oil and allow them to fry till they turn light brown in colour.add the coriander powder and fry for one minute. Add the tomatoes ,turmeric powder ,chilly powder ,garam masala ,ginger garlic paste and salt .keep frying the tomatoes till the oil separates out . Add the peas and paneer cubes to this masala add some water to make some gravy . Cover the dish for around 8-10 minutes  Garnish with some coriander leaves . Serve with chapati or parathas.

Pasta in white sauce Ingredients - Pasta -  1/2 cup Butter -  1 tbsp Cornflour -  1tbsp Milk -  1/2cup Salt -  to taste Cream -  1/4 cup Black pepper -  1/2 tsp (crushed) Cheese -  2 slices Capsicum,onion -  1-1 small Method Cook pasta in boiling water in a pan add 1 tsp oil ,some salt & cook untill its done. For white sauce.  - heat1/2 tsp bitter in a pan , onion & capsicum saute for a minute .transfer to a bowl . Heat the remaining butter in a pan add cornflour & stir continuosly , till you feel that it is cooked . While stirring continuously add milk slowly & whisk nicely so that no lumps are formed ,let cook till it comes to a boil . Add salt ,pepper & the cheese slice as well . Add onion and capsicum at this stage . Add the cooked pasta and mix everything well . Serve hot with extra cheese garnishing .

Aaloo gobhi Ingredients  - Cauliflower (cuts in pieces) – 1 1/2 Cups Potato (Cut in medium size chunks) – 1 medium Oil – 1 Tbsp Clarified Butter (Ghee) – 1 Tbsp Cumin Seeds – 1/2 tsp Red Chilli Powder – 1/4 tsp Coriander Powder – 1/2 tbsp Cilantro (finely chopped) – 2 Tbsp Salt – to taste Asofoetida (hing) – pinch Dry Fenugreek Leaves (kasoori methi) – 1 tsp Ginger Garlic Green Chilli Paste – 1 1/2 tsp Lemon Juice – 2 tsp or to taste Method - Heat a medium frying pan. Add oil, ghee and heat it till medium hot. Season with cumin seeds and allow to sizzle. Add onion, turmeric powder, cook for a min. Add ginger garlic green chilli paste and cook for 30 secs. Add Potato, cauliflower, lightly add salt and cover to cook till just tender mixing after every three mints. Meanwhile grind cinnamon, cloves and keep the powder covered. When vegetables are tender, add cumin powder, coriander powder, red chilli powder and ground masala powder. Mix well. Add dried fenug

Ingredients - Mutton chops -   400  gm. Onion -  3 medium size Tomato -  2 (puree) Yogurt -   1/2 cup Ginger garlic paste -  1 tbsp Red chilli powder -   1tbsp Green chillis -  3 (slit) Garam masala -  1tbsp Oil -  1 1/2 tbsp Lime juice -  1 tbsp Black pepper -  5-6 Salt -  to taste Turmeric powder -  1/4  tbsp Cinnamon stick -  1/2 inch piece Cloves -  5-6 Mint leaves -  2 tbsp (chopped) Green cardamom -  5-6 Method - Heat oil in a pan add blackpeppar, clove, cadamom pods and cinnamon. Add sliced onion and saute for five to seven minutes. Add mutton chops and mix well. Add ginger garlic paste, salt, ginger julliennes and slit green chillies, mix well. Cover and cook for twenty minutes while stirring occasionally. Add turmeric powder, red chilli powder, 1/2 tbsp garam masala and saute.  Add the tometo puree and mix well. Cover and cook for ten minutes, stir occasionally and add water if necessary. Add yogurt, lime juice, remaining garam masala