Skip to main content

APPLE RABDI

Milk- 1lite
Apple- 3
Cardamom powder- 1/4 tsp
Sugar- 4tbsp
Almond- 8-10
Pistachio- 8-10
Ghee- 2tbsp

* Grate the apple.
* Pour milk in a vessel and bring it to boil and then simmer it till it reduce to half. 
* Add sugar, cardamom  powder and cook in a low flame. 
* Heat ghee in a pan and add grated apple. Cook till  it become little dry.
* Add apple in a rubdly and cook for 3-4 min.
* Rabdly is ready. Garnish it with pistachio and almond.
___________________________________________


दूध- 1 लीटर

 सेब- 3

 इलायची पाउडर- 1/4 चम्मच

 चीनी- 4 tbsp

 बादाम- 8-10

 पिस्ता- 8-10

 घी- 2 tsp


 * सेब को कद्दूकस कर लें।

 * एक बर्तन में दूध डालें और इसे उबाल लें और फिर इसे आधा होने तक उबालें।

 * चीनी, इलायची पाउडर डालें और धीमी आंच में पकाएं।

 * एक पैन में घी गरम करें और उसमें कद्दूकस किया हुआ सेब डालें।  थोड़ा सूखा होने तक पकाएं।

 * रबड़ी में सेब डालें और 3-4 मिनट तक पकाएं।

 * रबड़ी तैयार है।  इसे पिस्ता और बादाम से गार्निश करें।

Comments

Popular posts from this blog

Roti Pe Boti

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...

Murg Awadhi Korma

MURG AWADHI KORMA ·        Chicken                           - 200g ·        Green cardamom          - 4 no. ·        Bayleaf                            - 2 no. ·        Clove                               - 5 no. ·        Mace                   ...

Makhni chooze

Butter Chicken or Makhni chooze was introduced in 1947 by the founder of Moti Mahal Restaurant. This dish was made 'by chance' by  mixing leftover chicken with tomato gravy rich in butter and cream. In 1974  it was published as Murg Makhni. In 1975, the English phrase "Butter Chicken" was first appeared in the print, as a speciality of Gaylord Indian Restaurant Manhattan. Later Butter Chicken become the National dish of Britain For marination Chicken boneless- 400g ginger and garlic paste- 2 tsp lemon juice- 2tsp kashmiri red chilli powder- 2 tsp garam masala- 1/2 tsp jeera powder- 1/2 tsp kasoori methi- 1 tsp black salt- to taste hung curd- 1/2 cup mustard oil- 2 tsp For gravy Butter- 4 tsp ginger and garlic paste- 2 tsp tomato- 4 medium cashewnut- 13-15 honey- 2 tsp fresh cream- 1tbsp Marinate chicken with salt, ginger and garlic paste and lemon juice and keep aside for 30 min. In a bowl add hung curd, kashmiri red chiili powder, jeera powder, garam masl...