FOOD SAFARI

Ingredients-   For dough- 1. All purpose flour - 2 1/2 cups 2.active dry yeast- 1/4 tsp 3.sugar - 1/2 tsp 4. Warm water - 2 cups 5.corn flour - 1/2 cup 6.salt - 1/2 tsp 7.olive oil - 1 tsp   For toppings-     1. Tomatoes- 5-6  chopped ( blanched and peeled)  2. Pizza cheese - 1 cup ( grated) 3.multicolour  Capsicums - 1/2 cup ( chopped) 4. Onion - 1 ( chopped) 5.black papper - 1 tsp 6. Salt - to taste 7.garlic paste - 1/2 tsp 8.tomato ketchup- 1 tsp   Method-      Making souce-   1. Heat 1 tsp oil in a pan add tomatoes ( blanched and peeled tomatoes)and cook for 1 minutes.after 1 minute add capsicums,garlic paste ,tomato ketchup,onion,black papper,and salt.mix well and cook for 5-7 minutes. Making dough-   1.dissolve yeast and sugar in 1 cup warm water.stir and set to the side. 2.combine all purpose flour,salt,and olive oil in a large bowl.mix well.pour yeast mixture into the bowl and stir until a dough forms. 3. Spread corn flour on working surface and knead the dough.until it is thin

Ingredients Samolina (suji) - 500 gms Sugar- 500 gms  Clarified butter ( ghee) - 1 tbsp Water- for sugar syrup Cashewnut- 15  chopped Almonds- 20 ( half sliced) Green cardamoms- 3-4 ( crushed)  Method- 1.In a large heavy bottomed pan, dry roast semolina until it emits an aroma on low to medium low heat, remove roasted semolina into a plate/ tray. 2.In other pan add sugar and water and green cardamoms powder.heat on low flame.when the sugar has melted and begins to thicken a little,lower heat.after some time check the sugar,one string. 3.grease a large dish ( thali) with some drops of pure ghee and keep aside.  4. In a large pan add samolina and ghee and mix well.cook till then light golden brown colour.after some time add sugar syrup in mixture and cook for 15-20 minues. 5. When the mixture is thick stop cooking.and spread the mixture on greased tray.and garnish with dry fruits. after 3-4 minutes cut into diamond or square shapes.the samolina fudge are ready.enjoy 😊😊 6.Store the fudg

Ingredients Dates (Khajoor)- 250 gms Walnuts - 25 gms ( chopped) Cashew nuts (Kaju)-25 gms ( chopped) Almonds- 25 gms (chopped) Grated coconut - 25 gms Pistachios - 10-12 ( chopped) Poppy seeds - 1 tbsp Green cardamom - 3-4 ( powder) Desi ghee - 1 tbsp Method 1.Cut the dates into small size pieces and remove the seeds. Cut all dry fruits nut into thin pieces. 2. Heat a pan and add cashews, almonds and walnuts to it. Stir it continuously and cook for 2-3 minutes on low flame. Then take it out in a plate. Now add ghee to the pan and let it melt. add poppy seeds and roast it for 2 minutes on low flame. We will get a little fragrance from it and there will be a change in colour. Now add the powder of cardamom. Now add dates, dry fruits, coconut to the pan. Mix it thoroughly.   3.Take out the mixture in a bowl or a plate so that it cools quickly. Apply oil on your hands. Pick up the mixture and roll it in a ball. Put the pistachios in a plate. Roll out the burfi on the pistachios.You can pr

Nan-khatai recipe details  Nankhatai Ingredients- 1cup maida or all purpose flour 1/2cup besan or gram flour 1/2 cup semolina ( suji) ¼ tsp baking soda 1 1/2 cup ghee or butter at room temperature 1 1/2 cup powdered sugar  ¼ tsp cardamom powder few sliced almonds for garnishing 1 to 2 tsp milk or water for kneading, optional and if required Method- Mix ghee and powdered sugar with a hand held blender or in a food processor. the mixture should become smooth, light and creamy. add the dry ingredients - maida or all purpose flour, gram flour/besan, cardamom powder, samolina and baking soda. mix well gently mix everything. avoid kneading. just mix and gather to a smooth dough. add water or milk only if required while kneading and if the dough looks dry. pinch medium sized balls from the dough. roll them evenly in your palms. slightly flatten them. press sliced almonds on the top slightly. you can also make some criss cross designs on the nankhatais with a fork or toothpick. place the cooki

Faluda,kulfi,rabri. One of the popular summer dessert loved by everyone.faluda and rabri are popular but the combo of kulfi with faluda and rabri are amazing summer dessert. Recipe ingredients- Faluda sev- 1 cup Ice cubes - some pieces Tukmaria seeds - 1/4 cup Rose syrup- 2 tbsp Rabri ( homemade) - 2 cups  Kulfi - 1 cup  Dry fruits - for garnishing. Recipe of homemade faluda sev Ingredients Corn Flour - ½ Cup Sugar - 2 and ½ Tbsp Oil - to grease Water - 1¼ Cup Ice Water - as needed Instructions In a mixing bowl, add the corn flour and sugar and slowly pour in the water. Add all the water little by little to the mix and mix it well. In a pan, pour this mixture. Stir it regularly and cook till it turns thick and translucent. Grease a sev maker with smallest hole sieve/attachment and add the cooked mixture into it. Next, take the ice cold water into a big bowl. Close the Bhujia Maker lid and start making the sev dropping them directly to the ice cold water. After having made all the sev,

Pinnies ( punjabi sweets) Samolina - 1 tbsp Powdered Sugar -2 cups Khoya (Mawa) – 1 cup grated  Almonds – 1/2 cup coarsely chopped Gram flour - 1/2,cup Pistachio- for garnishing Clarified butter(Ghee) – 2 cups Cardamom powder – 1 tsp Milk – 3 tsp Urad dal - 1 cup ( paste) Method: 1. In a heavy bottomed pan, heat ghee. 2. Add gram flour,samolina ,and urad dal ,cook it on low flame. 3. Keep stirring continuously, till it becomes light brown. 4. Now add grated mawa or khoya and milk to it. Mix well. 5. When mixture is evenly browned and aromatic, add the sugar and stir for a minute. 6. Remove the pan from the heat. 7. Add the almonds, and cardamom powder. 8. Transfer it to a large plate and allow cooling a bit. 9. Mix well. 10. With the mixture, start making pinnies round shape. 11. Decorate with chopped pistachios. 12. Now enjoy your tasty pinnies.

Home made pani puri 😊😊😊😊 Recipe details- Ingredients: 1 cup Sooji 2 tsp All Purpose Flour Salt Oil Water Baking soda - a pinch Method: Mix all dry ingredients Sooji, salt ,soda and all purpose flour in a bowl. Add 1 tbsp of oil to it. Mix the ingredients again till all the dry ingredients become crumbly. Now add lukewarm warm to the above dry mixture little by little & form a medium soft dough. Let it rest for atleast 15- 20 minutes. After some times check the dough. If it has become hard, wet your hands a bit & knead the dough again for a minute. Now make very small balls of the dough say around 1cm in diameter. Roll each ball into a flat puri say around 3 cm in diameter. Roll it thin. While rolling a puri, cover the remaining dough with a damp cloth. Heat oil in a kadai Put the rolled out puris one by one in the hot oil. Keep the heat on medium level. Fry them till they are golden from all sides. Enjoy your tasty crunchy homemade pani puri.

Ingredients  • 1/4 cup Boiled Milk • 500 gm almonds  • 1/2 kg sugar Method 1. Start with soaking almonds in water for around 8-10 hours 2. Peel the almonds.add some milk to the peeled almonds and grind them. 3.Mix ground almonds and sugar together. 5. Cook this mixture and stir it continuously until a thick paste. 6. Keep the mixture aside for some time to let it cool. 7. After some time the mixture like a soft dough.take a plastic sheet and spread the mixture on sheet.make a roti of the thick mixture. 8. Cut the barfi in diamond shape pieces.your tasty badam katli its ready.

Ingredients: 1 cup Milk Powder 1/2 cup Maida/Plain Flour ¼ tsp Baking Soda 1 tbsp Yogurt or 2 tbsp Full Fat Milk 1 tsp Ghee or Oil Pistachio or Almonds for garnishing Samolina 2 tsp For Sugar Syrup: 2 cups Sugar 1 cups Water 8 Green Cardamoms, peeled and seeds crushed to fine powder A pinch of Saffron 1 tsp Rose Water  Method: Prepare the sugar syrup: Add sugar and water in a pan and heat it on a medium flame. Once the sugar dissolves completely, add cardamom powder and bring it to boil by stirring every now and then. Let the sugar syrup thicken slightly, about 2-3 minutes after coming to boil. You don’t need to boil it until it reaches one thread consistency.  Turn off the flame and run the sugar syrup through fine sieve to remove any impurities.  Transfer the sugar syrup back into the wide pan and mix in saffron and rose water if using. Let it cool down to room temperature.  Prepare the Gulab Jamuns: While the sugar syrup is cooling down, prepare the Gulab Jamun mixture. Sieve milk p

Chicken Biryani. Ingredients: For the chicken marinade: Chicken 1 Kg. Ginger garlic paste 2 tbsp Red Chili Powder 1 tbsp Salt to taste Yoghurt 1 cup Garam Masala 2 tsp Green Cardamom powder 1 tsb Brown Onions 1 cup Pure Ghee 4 tbsp Freshly chopped coriander 2 tbsp Mint leaves 10-12 Green chili 10-12 broken ones Turmeric 1/4 tsp. Lemon juice from 1 lime Coriander 10-12 finely chopped Saffron added to 1/2 cup warm milk – 1/2 Tspn Melted ghee -2 cups For the rice: Rice 1-1.5 cups soaked for 30 minutes Black cardamom 3 Green cardamom 6 Cloves 6 Black Pepper 6 Bay Leaf 2 Cinnamon Stick 1 inch Method: Add all the ingredients for the chicken in 1 above and massage chicken with marinade and let sit for 1/2 an hour. Add the spices in the 4 cup water that is set to boil. Add the rice that is has been soaking for 20 minutes. When the rice is 3/4 done, layer the half rice over the chicken (and let some of the water come along). Sprinkle some coriander (1 tbsp) , mint leaves (6-8), brown onions (2

Ingredients- Fine flour ( maida ) 1 1/2 cups Soda - 1/4 tsp Ghee - 4 tbsp Yogurt- 6 tbsp Sugar - 2 cups Milk - 2 tbsp Pistachio- 8-10 ( chopped) Cardamom powder - 2 pinch for sugar syrup Method- 1.  Mix fine flour and soda into a large bowl. 2. rub four tbsp of ghee into the flour mixture with your fingertips till it resembles bread crumbs. 3. add the beaten yogurt and kneed into a soft dough.cover the dough for 15-20 minutes. 4. divide the dough into 10 equal portions and shape into smooth balls.make a slight dent in the centre of the ball with your thumb.keep the balls coverd. 5. heat ghee in a kadai on medium heat and fry balushahi balls on low heat. 6. take a pan and cook the sugar with one cup of water and cardamom powder and make sugar syrup.continue to cook till the syrup attains a two string. 7. remove the syrup from heat and soak the cooled balushahi in it for two hours. 8. gently remove the balushahi from the sugar syrup and place on a serving plate .decorate with pistachio a

Ingredients 4 cups rice 3 cups sugar powder 3 1/2 cups ghee 1 tbsp. Sesame seeds 1/3 cup milk Method:    1. Wash and soak rice in plenty of water.    2. Change water everyday, repeating process for 3 days.    3. Now, drain all water, and spread on a clean cloth for 3-4 hours.    4. Grind to powder and sieve.    5. Mix in sugar,and 2 tsp ghee press and keep aside for 2 hours.    6. Sprinkle milk little by little, kneading mixture into a soft pliable dough.    7. On a clean plastic sheet, sprinkle a few sesame seeds.    8. Take a round or any other sized ball of dough, press onto sprinkled seeds.   9.Heat 3-4 tbsp. ghee in a frying pan.   10. Let in one round, seeds side up.   11. Shallow fry on low flame, till golden brown.   12. Drain and keep aside.   13.  Repeat for remaining dough, add more ghee as required.   14. Cool very well for 5-6 hours before storing in airtight containers. 

Ingredients  Poteto- 1/2 kg ( boiled) Mustard seeds- 1/2 tsp Cumin seeds- 1/2 tsp Turmeric powder- 1/4 tsp Red chilli powder - 1/2 tsp Salt - to taste Oil- 1tbsp Kari leaves - 3-4 Green coriander- 1/2 tsp ( chopped) Hing - 1 pinch Onion -1 ( chopped) Mango powder - 1/2 tsp Method Heat oil in saucepan; fry mustard seeds until they start to pop. Add the onion and continue frying on low heat until the onion turns a golden colour. Add the turmeric, cumin and chili powder, hing ,kari leaves, stir. Add the cooked potatoes and turn gently to coat well. Sprinkle with salt and mango powder. Cook only 3 -5 minutes. Garnish with green coriander.serve hot.

Ingredients-  Carrots - 1 kg Milk - 2 ½ cup (boiled) (You can also use dry milk powder) Sugar to taste Cardamom Powder - ½ tsp Butter - 3 tbsp Almond - 10 Pistachio - 10 Cashew - 10 Milk solid ( khoya) - 1 cup Method- Wash and peel the carrot .take pan and heat with butter and Put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and khoya .Carrot Halwa or Gajjar ka Halwa is ready. Serve hot.