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Strawberry yogurt



Ingrеdiеntѕ
1 сuр Ripe Strаwbеrriеѕ
5 tablespoons Sugar
3 сuрѕ Plain Yоgurt or 2 сuр Plаin Greek Yogurt
Mеthоd
Wash аnd drаin strawberries. Finеlу chop intо small рiесеѕ. Add finеlу chopped ѕtrаwbеrriеѕ аnd ѕugаr in a ѕmаll non-reactive pan аnd hеаt it оvеr lоw flame.
Thе ѕugаr will ѕtаrt tо mеlt within fеw minutеѕ. Whеn the ѕugаr dissolves соmрlеtеlу, inсrеаѕе thе flame tо mеdium. Stir in bеtwееn оссаѕiоnаllу.
Cооk until mixturе turnѕ thick, it will take approx. 10-12 minutеѕ. Stir in between occasionally to prevent ѕtiсking.
Turn оff thе flame аnd trаnѕfеr the mixturе tо a bоwl. Lеt it сооl аt rооm temperature and then рlасе it in refrigerator fоr at lеаѕt an hour to сhill it. The ѕtrаwbеrrу jаm mixture iѕ ready.
If you аrе uѕing grееk уоgurt leave аѕ bе. Or if уоu are uѕing рlаin normal yogurt (оr hоmеmаdе curd), Plасе a lаrgе metal ѕtrаinеr оr a dоublе-lауеrеd cheesecloth оvеr a large bоwl. Place уоgurt оvеr it аnd kеер fоr аt lеаѕt an hour (or 2-3 hоurѕ, if роѕѕiblе) tо drаin thе еxсеѕѕ liԛuid frоm it. Kеер them in refrigerator to рrеvеnt the уоgurt frоm turning sour.
After аn hоur, trаnѕfеr the уоgurt tо a lаrgе bоwl аnd diѕсаrd thе drаinеd liԛuid.
уоu саn see thе уоgurt lооkѕ thiсk.
Add сооkеd strawberry, Mix wеll аnd trаnѕfеr it tо individuаl ѕеrving bowls. Place it in a rеfrigеrаtоr for 1-2 hоurѕ. Chilled strawberry уоgurt is rеаdу fоr ѕеrving. Sеrvе in brеаkfаѕt оr fоr ѕnаkе & Enjоу!

Aalu Bukharay ka Murabba



Ingredients
Plums ½ kg
Rose Water 1 tsp
Sugar 3 cups
White Vinegar 1 tbsp
Soda Bicarbonate ½ tsp
Saffron Kewra 1 tsp
Method
First wash and par boil the plums. Add the white vinegar while boiling.
Once the water has come to a boil, sieve the plums.
In the sieved water, add the rose water and sugar to make a sugar syrup.
When the sugar syrup thickens and begins to form strands, add the plums.
Also add soda bicarbonate and saffron kewra, allowing it to simmer for a while.
Let the mixture cool and fill in jars. Take care to use a dry spoon whenever taking out the mixture.

Chicken-in-BBQ-Sauce



Ingrеdiеntѕ
Chiсkеn 1 kg
Muѕhrооmѕ 250 gm
Fоr thе Sаuсе
Oniоnѕ 2
Gаrliс 30 сlоvеѕ
Blасk рерреr роwdеr 2 tsp
Rеd chilli powder 1 tsp
Tоmаtо рurее 2 tbѕр
Vinegar 2 tbѕр
Dаrk corn ѕуruр 1/2 сuр
Orаngе juiсе 1/4 сuр
Cоrn flour 2 tbѕр
Red chilli ѕаuсе 2 tbѕр
Soya ѕаuсе 2 tbsp
Worcestershire ѕаuсе 1 tѕр
Brown ѕugаr 2 tbѕр
Mеthоd
Heat оil аnd ѕаuté thе сhiсkеn аnd muѕhrооmѕ. For thе ѕаuсе, heat оil and fry the onion, till light brоwn. Stir together thе brоwn ѕugаr, соrn ѕуruр, corn flour аnd chilli роwdеr, аnd thеn add tо thе оniоnѕ. Add 1/2 сuр оf water аnd blеnd wеll. Add the rest оf the ingrеdiеntѕ, еxсерt for the оrаngе juiсе. Simmеr оn a low flame for 30 minutеѕ. Stir оссаѕiоnаllу. Stir in the оrаngе juiсе nоw аnd bоil. Onсе the sauce rеасhеѕ the dеѕirеd consistency, роur it over thе сhiсkеn аnd muѕhrооmѕ, mix it well.

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Healthy Tip


Healthy Tip

Eggless Truffle Cake



INGREDIENTS
For the sponge -
150 ml oil
275 gm sugar
185 gm milk maid
375 gm curd
375 gm flour
9 gm baking soda
9 gm baking powder
For the sugar syrup
200 gm sugar
200 ml water
For truffle
500 gm dark chocolate
250 gm fresh cream
METHOD
For the sponge -
Whisk all the ingredients together except oil. Lastly add the oil.
Pour in a mould and bake at 180 degrees for 35 - 40 min. Allow the sponge to cool.
For the truffle
Chop dark chocolate and keep in a bowl.
Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate dissolves.
Allow to cool.
For sugar syrup
Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.
Assembling the cake
Cut the cooled sponge in three layers.
Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally finish the top and sides of the cake with truffle. Allow the truffle to set.
Finally melt the truffle and pour over the cake. Refrigerate

Pizza biscuit wreath



Ingredients
1 can(8 biscuits) Pillsbury refrigerated original home style biscuit/buttermilk biscuit
300 g cooked minced meat
200 g Mozzarella cheese-cubed
2 tbs Parmesan cheese
1/4 tsp Italian seasoning/dried oregano+dried basil
2-3 tbs milk/1 egg-for bruising

Directions
Heat oven to 180 C.
Spray/line baking paper/foil paper large cookie sheet with cooking spray/oil.
Separate 1 can of dough, Cut each biscuit into 4 equal parts(as shown in pics)
Place 1 tbs cooked minced meat &1cube of mozzarella cheese on each dough piece(as shown in pics), Wrap dough around filling, pinching edges to seal and form ball(as shown in pics) Repeat with remaining can of dough, minced meat and cheese.
Leaving a 4-inch hole in center, arrange balls(as shown in pics) seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining balls, sides almost touching, around outer edge of first ring. Brush rings with some milk/beaten egg. Sprinkle with Parmesan cheese and Italian seasoning.
Bake 18 to 20 minutes/until golden brown.
Once baked Carefully slide wreath from cookie sheet onto serving platter. Place bowl of tomato ketchup/pizza sauce in center of wreath.
Serve warm.

Eggless Doughnuts



Ingredients
Flour 2 cups
khoya 1 cup
Green Cardamom Powder ½ tsp
Green Cardamoms 12-15
Salt 1 tablespoon
Baking Powder 1 tablespoon
Caster Sugar 1 tsp
Yeast 1 tbsp
Milk ½ cup
Butter Softened 110 grams
Oil for deep-frying
Caster Sugar for coating

Method
Sift flour, salt, baking powder and 1 tsp caster sugar into a bowl. Add yeast. Add milk and khoya and mix well. Add butter and mix well. Add cardamom powder and mix again. Knead into soft dough. Cover and set aside till the dough rises. Knock back the dough, dust with flour and roll out to about ½ inch thickness. Stamp out mini-doughnuts with a doughnut cutter. Heat sufficient oil in a wok and deep-fry doughnuts on medium heat till golden. Grind green cardamoms and 8 tbsps sugar to a fine powder and spread on a plate. Coat the fried doughnuts in the cardamom-sugar powder. Spread castor sugar on a plate, add cardamom powder and coat the doughnuts in it. Transfer on a serving plate and serve immediately

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Ladoo



Ingrеdiеntѕ
1 cup bаѕаn
3 tbѕр Suji
1/4 tbѕр yellow colour
1 1/2 cup ѕugаr
1 сuр wаtеr
Fеw drорѕ саvеrа water
1/3 сuр аlmоndѕ аnd рiѕtасhiо
1/3 сuр pumpkin ѕееdѕ
1/2 tsp ilасhi роwdеr
Method
Mix thе basan, Suji and coloring tо mаkе a paste ѕubѕtаnсе with wаtеr. Nо lumрѕ. Wаrm оil in a pot аnd use a spatula with hоlеѕ. Pоur thе mixturе оntо thе spatula ѕо ѕmаll drops оf the mixture are dеер friеd intо ѕоmеthing like bondi. In another раn boil water and sugar fоr 6-7 minutеѕ. Then whеn аll thе bоndi is mаdе thеn drор all of it intо the ѕugаr syrup. Alѕо аdd the саvеrа wаtеr аnd lachi роwdеr. Add thе diced almonds аnd рiѕtасhiоѕ аѕ wеll. Lаѕtlу аdd thе рumрkin ѕееdѕ before mixing well. Then in a fооd processor рut thiѕ mixturе and with a рlаѕtiс blade, blеnd fоr a little bit. The in оilеd hаndѕ rоll into bаllѕ. Gаrniѕh. And Enjoy

Red Pesto Pasta



Ingredients:
Boiled Pasta or Spaghetti ½ packet
Cow Mince 300 grams
Garlic 8-10 cloves
Chopped Tomatoes 1-2
Capsicum(Slice) 2
Carrot (Slice) 1
Crushed Black Pepper 1 tsp
Fresh Besal Leaves ½ cup
Walnuts or Pine Nuts
Mozzarella Cheese Grated 100 grams
Lemon Juice 3-4 tbsp
Olive Oil 2 tbsp
Salt to taste
Method
For boiling thr spegatti: First take a cooking pot add ½ packet of pasta and spegatti add 1 tbsp of oil boil the standard time 10 minutes and take it out add add in cold water and add some oil and set aside. For pisto sauce:Take a blender add ½ cup fresh basil leaves , 1-2 chopped tomatoes, 4-5 garlic, ½ cup of walnuts , 3-4 tbsp of lemon juice , add a pinch of salt, as required salt and 2 tbsp of olive oil mix it well and blend it. Now take a cooking add olive oil, heat the oil add 4,5 garlic cloves fry, add 300 grams beef mice and roasted it add 1 tsp crushed black pepper and to taste salt and 1 sliced carrot and add pisto sauce and roasted add pasta and lemon juice mix it well. At last mixed 100 grams of cheese dish out in a serving platter and serve it.

Reshmi Chicken Biryani



INGREDIENTS
1. 600 Gms Chicken pieces.
2. 300 Gms Basmati Rice.
3. 2 Tbsp Garam Masala (Whole).
4. 3 Tsp Garam Masala Powder.
5. 1 Cup Sliced Onions.
6. 2 Tbsp ginger garlic paste.
7. 3 Tbsp Red Chili Powder.
8. 1 Tbsp Coriander Powder.
9. 2 Tbsp Turmeric Powder.
10. 2 Nos. Bay Leaves.
11. ½ gm Saffron ( optional).
12. ¾ Cup Chopped Tomatoes.
13. 1 Tbsp Chopped Green Coriander.
12. ¾ Cup Golden Fried Sliced Onions.
13. 1 Cup Yogurt.
14. ½ tsp kewra essence.
15. 1 Tbsp Ginger Julienne’s.
16. 1/2 cup oil.
17. 1/2 tsp yellow colour.
18. 1/2 cup chopped mint ( podina ).
19. 6-7 green chillies.
Method
1. Clean,wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the whole garam masala , bay leaves and salt and boil rice in it till ¾th done.Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the ginger garlic paste ,1 tsp garam masala powder, ½ of the turmeric powder and Yogurt. Mix well and marinate chicken pieces in this mixture for an hour.
4. Heat oil in a thick bottomed pan. Add the remaining whole garam masala .Let it crackle. 5. Now add sliced onions and sauté’ until light golden brown.
6. Then add remaining ginger garlic paste, coriander powder, turmeric powder, red chili powder, 1 tsp garam masala powder and chopped tomatoes. Cook for
about 5 minutes.
7. Add marinated chicken and cook till chicken is tender.
8. Dissolve yellow food colour in kewra essence and keep aside.
9. Arrange alternate layers of chicken and rice.
10. Sprinkle remaining garam masala powder, ginger Julienne’s, mint leaves, golden fried sliced onions and green chillies in between the layers.
11. Make sure that you end with the rice layer topped with kewra water , yellow colour and some fried onions.
12. Cover and seal it properly.
13. Cook in a preheated oven, for 10-12 minutes OR Alternatively cook on an indirect slow flame for 10 to 12 minutes.
14. When the aroma starts to rise, its Party Time !
15. Serve with raita and salads.

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