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Beauty Tip


Beauty Tip

Pineapple Halwa



Ingredients
Pineapple chunks: 1/2 cup
Pineapple puree : 1/2 cup
Suji / Rava / Samolina : 1/2 cup
Milk: 1 cup
Ghee/Clarified butter : 3 tbsp
Sugar: 1/2 cup
Cashew nuts: 5 pieces
Kismiss : 1 tbsp
Saffron / Kesar : 6 strands
Instructions
Pre-preparations

1. Peel off the pineapple carefully and cut the soft side into small chunks.
2. Separate the middle hard part of pineapple and puree it in food processor / mixer grinder.
3. Heat around 2-3 tbsp of water or milk and soak the saffron / kesar in it and keep aside.
Making Pineapple sheera
1. Heat clarified butter/ghee in a thick bottom non-stick pan.
2. Once ghee starts melting lower the flame and start adding samolina or suji/rava.
3. Roast the suji in ghee on low flame by continuously stirring it till it becomes golden brown.
4. Leave aside few pineapple chunks for garnishing and add remaining chunks in sheera. Mix well and let
pineapple chunks get cooked for 1 min.
5. Add pineapple puree in sheera and mix well. Let the pineapple cook for 1 min.
6. Now add milk and mix well.
7. Add soaked saffron / kesar and combine well with sheera. This will give nice yellow color to pineapple sheera.
8. Cook on low flame for 3-5 min until the milk evaporates and suji is nicely cooked.
9. Add sugar according to the taste of pineapple. Combine well into sheera.
10. Let pineapple halwa gets cooked on low flame until milk evaporates and sooji is nicely cooked..
11. Pineapple suji sheera is ready. Garnish with pineapple chunks, cashew nuts, kismis/raisin and serve hot or
warm

Bar BQ Achari Boti Recipe



Recipe Ingredients
Boneless chicken ½ kg
Oil 2 tbsp
Green chilies grinded 1 tsp
Ginger garlic paste 1 ½ tsp
Onion seeds ½ tsp
Fenugreek seeds ¼ tsp
Fennel seeds ½ tsp
Crushed red pepper 1 tsp
Green cardamom 3
Salt 1 tsp
Chilli powder 1 tsp
White cumin powder 1 tsp (roasted)
All spices ½ tsp
Pinch of yellow color 1 pinch
Black pepper ¼ tsp
White vinegar 1 tbsp
Yogurt 1 tbsp
Fresh cream 1 tbsp
Mango achaar masala 1 tbsp
Recipe Method
Heat oil add ginger garlic paste, green chillies, onions seeds, fenugreek seeds, fennel seeds, crushed red pepper and green cardamom for 2 minutes.
Then add salt, chilli powder, roasted cumin powder, all spices, pinch of yellow color, black pepper, vinegar, yogurt, cream and mango achaar masala, mix it properly.
Marinate chicken cubes in this masala for 2 hours.
Put chicken on skewers and BBQ or bake.

Paneer Paratha



Ingrеdiеntѕ
For The Dough
3/4 сuр Plаin flоur
3/4 cup Whole whеаt flоur
2 tsp Oil
Tо tаѕtе Sаlt
To Bе Mixed Into a Stuffing
1 1/2 сuрѕ Cheese
2 tbѕр finеlу chopped соriаndеr
1 tѕр finеlу сhорреd green chilies
1 tѕр Chili роwdеr
1 tѕр Dried mаngо powder
To tаѕtе Salt
Mеthоd
Fоr thе dоugh
Cоmbinе аll the ingrеdiеntѕ аnd knеаd intо ѕоft, smooth dough uѕing enough wаtеr.
Divide the dough intо 4 equal portions. Kеер аѕidе.
Hоw tо рrосееd
Divide thе ѕtuffing intо 4 еԛuаl роrtiоnѕ. Keep аѕidе.
Rоll out оnе portion of the dough intо a сirсlе оf 75 mm. (3?) diаmеtеr using whоlе whеаt flоur for rоlling.
Plасе оnе роrtiоn оf thе ѕtuffing in thе сеntrе оf thе сirсlе. Bring together all the sides in thе сеntrе аnd ѕеаl tightlу.
Rоll out аgаin intо a ѕԛuаrе оf 125 mm. (5?) using whоlе whеаt flour.
Cооk оn a hоt tаvа (griddle), uѕing a littlе oil, until bоth sides аrе golden brоwn.
Rереаt with thе rеmаining dоugh and ѕtuffing tо mаkе 4 more paratha

Aande Ka Aachar



INGREDIENTS
Oil : 2 tsp.
Garlic: 1 tsp.
Cinnamon Sticks: 2-3
Fenugreek Seeds: 1/2 tsp.
Curry Leaves: 7-8 nos.
Ginger Paste : 1 tbsp.
Salt : to taste
Red Chilli Powder : ½ tsp.
Black Pepper Corns: 5-6 nos.
Turmeric Powder : ½ tsp.
Vinegar Water Mixture : 1 cup
Boiled Eggs : 3 nos.
Lemon Juice : 1 tbsp.
Malabar Parathas : 2 nos.
For Garnish
Red Chilli Powder

PROCESS
In a pan, add oil, cinnamon sticks, mustard seeds, garlic, fenugreek seeds, curry leaves, ginger paste, salt, red chilli powder, black pepper corns, turmeric powder, vinegar water solution, boiled eggs, lemon juice & mix.
In another pan, add coconut oil & cook the malabar paratha.
Serve the dish with Malabar paratha, buttermilk, cucumber & curd rice.
Garnish the dish with red chilli powder.
Your aande ka aachar is ready.

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Tip of The Day


Tip of The Day

Strawberry Puree



Ingredients
2 Lbs Fresh Strawberries (Fresh or Frozen)
Granulated Sugar ¼ cup
Lemon Juice 1 tbsp
Instructions
Cook the strawberries,lemon juice with sugar over a low heat from approximately 30 minutes or until fruit is breaking down.
Add water only if the fruit seems dry and starting to stick to the bottom of the pot.
Puree with a stick hand blender or in a food processor or regular blender. And sieve it.

Dragon Chicken Short Recipe - Mehboob's Kitchen



Dragon Chicken Short Recipe - Mehboob's Kitchen



Fiѕh Birуаni



INGREDIENTS
Fiѕh ½ kg
Gingеr gаrliс 1 tbsp
Chili роwdеr 2 tѕр
All spice 1 tѕр
Coconut milk ½ сuр
Turmеriс ½ tsp
Whitе cumin roasted and сruѕhеd 1½ tѕр
Lemon juice 2 tbѕр
Tomatoes 3 ѕliсеd
Brоwn оniоn 1 сuр
Salt 2 tѕр
Oil ½ cup
Green сhiliеѕ 4 сhорреd
Coriander lеаvеѕ ½ сuр сhорреd
Riсе ½ kg
Whоlе mix ѕрiсеѕ 1 tbsp
Fеnugrееk lеаvеѕ 4 ѕmаll bunсhеѕ
METHOD
Marinate fiѕh with salt, gingеr gаrliс, сhili роwdеr, turmeric, аll ѕрiсе, cumin аnd lemon juiсе.
Heat oil and shallow frу fish fоr 5 mins аnd kеер aside.
Hеаt оil in another раn аnd add fenugreek leaves, brоwn оniоn аnd thе lеft over mаѕаlа frоm the fish with сhорреd tоmаtоеѕ аnd hаlf сuр water.
Frу wеll; аdd in fish with сосоnut milk.
Cover аnd leave it on dum.
METHOD FOR RICE
Heat oil in a раn.
Add whоlе ѕрiсеѕ with ѕоаkеd rice thеn аdd wаtеr ѕаlt.
Cоvеr аnd сооk till rice dоnе.
Add аll the fish mixturе оn top оf thе rice.
Keep it on ѕlоw flаmе fоr 20 minѕ.
Fiѕh Biryani iѕ ready, now serve to уоur family

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How To Cook Perfect Rice


How To Cook Perfect Rice



CHOCOLATE PUDDING WITH SPIRAL CHOCO COOKIES



Ingredients
1 1/2 tablespoons butter
1/2 cup sugar
1/4 cup natural cocoa powder
2 tablespoons cornstarch
1/4 tsp. salt
2 cups whole, reduced fat or even skim milk
1 1/2 tsp. pure vanilla extract
METHOD
In a heavy saucepan, melt butter and heat over medium just until it becomes fragrant and starts to turn brown. Turn off heat (or remove from heat if using an electric stove) and pour butter in a small cup set next to stove. In same saucepan, combine all of the dry ingredients. Turn heat back to medium and slowly add the milk, stirring constantly with a wire whisk or a wooden spoon. Bring to a full boil over medium heat. Leave at full boil, stirring constantly for 2 minutes or until thickened . Turn off the heat and add the melted browned butter and vanilla. Pour into a bowl or 3 individual small bowls. Let cool for about 30 minute at room temperature, then transfer to the refrigerator to chill. Serves 3-4 Note: If you have some waxed paper or parchment, you might want to lay it over the top to prevent a skin from forming. Serve with some whipped cream and a Spiral choco cookie!

Fried Chicken Wontons



Ingredients
1-1 clove garlic, finely chopped
2-2 green onions
3-1/2 kg ground chicken meat
4-3 tablespoon shredded carrot
5-salt to taste
6-1 tsp white pepper
7-2 tablespoons soy sauce
8-1 teaspoon granulated sugar
9-2 teaspoons lime juice
10-Oil for deep-frying and stir-frying, as needed
11-1 pack of wonton wrapper/maanda patti ( square shape )
12-1 beaten egg
Method
1-Heat the wok over medium-high to high heat.
2-Add 2 tablespoons oil, drizzling it down the sides of the wok. When the oil is hot, add the garlic and green onion.
3-Stir-fry briefly, then add the chicken meat and stir-fry on high heat until the chicken changes color and is nearly cooked through.
4-Stir in the remaining ingredients.
5-Remove the wok from the burner and allow the mixture to cool.
Prepration:
1-Place a wonton wrapper/ maanda patti on a clean work surface. Place 1 heaped teaspoonful of filling in the centre of the wrapper. Brush the edges of the wrapper lightly with a little water/beaten egg.
2-Fold the wrapper in half diagonally to enclose filling and form a triangle.
3-Pull the top and bottom corners up to meet each other, so that 1 corner overlaps the other slightly. (This motion forms a pouch.) Press the ends together to seal.
To deep-fry:
1-Heat 3 to 4 cups of oil ,Deep-fry the wontons a few at a time, sliding them carefully into the wok so that the oil doesn't splatter.
2- Deep-fry until they turn golden.
3-Drain on paper towels.
4-Serve with Sweet and Sour Sauce or the dipping sauce of your choice.

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