Natural Hair Color


Natural Hair Color


Marshmallows



Ingredients
20 gm gelatine
1 cup cold water
2 cups sugar
1 cup light corn syrup
1 cup water
2 tsp vanilla
1 cup icing/confectioners sugar
1 cup cornstarch/cornflour-mix with the icing
1 baking tray 8"x 8"x 2", greased

Method
Sprinkle gelatine over a cup of water.
Sprinkle half the Icing sugar mixture over the greased tray.
Grease a deep saucepan and add the sugar, corn syrup and water in it. Cook over low heat, stirring till sugar dissolves. Cover and bring to a boil.
Uncover and cook without stirring, till it reaches a hard ball consistency--drop a little syrup into cold water and it should firm up immediately.
Take off the heat and pour over gelatine, beating all the time with a beater, till fluffy and light. Add vanilla and pour mixture into prepared tray. Refrigerate over night.
Sprinkle rest of icing sugar mixture over, turn over on to a board and cut into cubes.
Dry for 2-3 hours and store.
Key Ingredients: Cornflour, Icing Sugar, Sugar.

Malai Gosht



Ingredients
Meat (mutton) 1kg
Ginger Garlic 2 tsp
Cumin Seeds (chopped) 1 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Garam Masala1 tsp
Papaya 2 tsp
Cream 1 cup
Yogurt 375 gms
Onions 2
Ghee 1 cup
Coal 1
Method
• Marinate mutton with yogurt, cream, papaya, salt and leave it in refrigerator.
• Now heat ghee , add marinated meat and cover it.
• When meat is tender, in a pan add onion nad fry.
• Add ginger garlic, cumin seeds, garlic, red chili powder, coriander powder , garam masala, black pepper and fry.
• After this, add meat and let it simmer for 10 minutes.
• In the end, give coal steam.

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Tip of the Hair


Tip of the Hair

Strawberry and Banana Smoothie



Ingredients
300 ml 1% low-fat milk
250 g strawberries, hulled
1 medium banana, peeled, roughly chopped
15 ml honey
150 ml natural yogurt
Cooking Instructions
Place all the ingredients into a blender and blend until smooth.
Adjust the sweetness according to your taste, pour into serving glasses and serve.

Chicken Biscuit



Ingredients
All Purpose Flour 200 grams
Semolina 100 grams
Boiled Chicken 200 grams
Garlic Cloves 2-3
Baking Powder 1 tsp
Eggs 2-3
Butter 250 grams
Method
Take 200 grams of chicken add 2-3 garlic cloves boiled together and shred the chicken. Take a mixing bowl add 2-3 eggs, 100 grams of semolina, 200 grams of all purpose flour, 250 grams of butter and 1 tsp of baking powder mix it well and make a dough. Now make small balls and fill the stuffing in the center and shape it like biscuit. Now take oven tray grease it with butter and place the biscuits into the tray and bake it for 8-10 minutes on 200 C. At last take it out in a serving platter and serve it.

Brain Masala



Ingredients
1 Cow or 4 goat brain
½ Teaspoon turmeric (Haldi) powder
¾ Teaspoon salt
1 Medium sized onion sliced
3 Tablespoon oil
½ Teaspoon chili (Lal Mirch) powder
½ Teaspoon garlic (Lehsan) paste
½ Teaspoon ginger (Adrak) paste
2 Tablespoon yogurt
½ Teaspoon garam masala powder
4 Tablespoon Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish
Directions:
First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).

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Tip of The Day


Tip of The Day

Nariyal Ki Meethi Roti



Ingredients
For The Stuffing

1 cup grated fresh coconut
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
2 tsp ghee
Other Ingredients
ghee for cooking and to serve
Method
For the stuffing

Melt the ghee and add the coconut. Cook on a slow flame, stirring continuously until it is lightly colored and totally dry. This should takes about 8 to 10 minutes. Cool.
When cool, add the sugar, cardamom powder and nutmeg powder and mix well. Add extra sugar and nutmeg if required.
How to proceed
Brush the both sides of a chapati with ghee and place on a hot tava (griddle).
Put 2 tbsp of the stuffing on one half of the chapati.
Fold the roti into half so you get a semi-circular roti with stuffing in the center.
Cook on both sides using ghee till brown spots appear on the surface.
Repeat with the remaining chapatis and stuffing to make 9 more rotis.
Serve hot.

PALAK KA RAITA



INGREDIENTS
Yogurt 250g
Spinach 10 leaves
Milk ½ cup
Green Chili Paste 1 tsp
Black Pepper ½ tsp
Salt ½ tsp
Oil for frying
METHOD
In 250g yogurt, add ½ cup milk, ½ tsp salt, ½ tsp black pepper and 1 tsp green chili paste and beat it. Now add 10 spinach leaves, dry them out and fry them in heated oil. When they become crispy, then take them out and crush it and put them in the raita. Palak raita is ready.

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