Skip to main content

SHEER KHURMA





Milk-1 litre
vermicelli- 1 cup
Sugar-4 tbsp
Cardaomom powder- 1/2 tsp
cashewnut-10-12
alomond- 10-12
Almond- 10-12
Pistachio- 10-12
Dates- 5-6
raisin- 10-15
Makhana- 1/2 cup

  • Boil milk in vessel and simmer it till it turn into light yellow colour.

  • Add sugar and cardamom powder.
  • Heat ghee in a pan saute chopped dry fruits, dates and makhana.

  • Again heat ghee in a same pan and add vermicelli and bhuno till it get turns into light brown and add it in a milk.
  • cook untill vermecelli is cooked.
  • Now add fried dry fruits.




__________________________________________________________________________________
दूध -1 लीटर
सेंवई- 1 कप
चीनी -4 बड़े चम्मच
इलायची पाउडर- 1/2 छोटा चम्मच
काजू-10-12
अलोमोंड- 10-12
बादाम- 10-12
पिस्ता- 10-12
खजूर- 5-6
किशमिश- 10-15
मखाना- 1/2 कप

दूध को बर्तन में उबालें और इसे हल्के पीले रंग में बदलने तक पकाएँ।
चीनी और इलायची पाउडर डालें।
कड़ाही में कटे हुए सूखे मेवे, खजूर और मखाना में घी गरम करें।
फिर से उसी पैन में घी गरम करें और सेंवई डालें और इसे हल्के भूरे रंग में बदलने तक पकाएँ और दूध में मिलाएँ।
बिना पका हुआ सिंदूर पकाया जाता है।
अब तले हुए ड्राई फ्रूट्स डालें।
Labels:

Comments

Post a Comment

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.   ...
1 comment
Read more

Lauki musallam

Bottle guard - 500g Khoya-1/2 cup Cashenut-1/2 cup Raisin-1/4 cup Almond-1/2 cup Amul processed cheese-1/2 cup Green chilli -2 no Green peas- 1/2 cup Boiled potato1cup Onion- 3 medium Tomato- 2medium Poppy seed- 1/2 cup Turmeric powder-1/2 tsp Kashmiri red  chilli powder-1tsp Ginger and garlic paste- 1tbsp *  Soak almond and poppy seed overnight  separately  * Cut lauki into 2 pieces  and remove the stem. * Remove the centre part of the lauki. * Take water in a deep bottom pot add turmeric, salt and lauki. Cook till 70%  * Peel the almonds. For stuffing * Mash potato in a bowl add green chilli, green peas, khoya, salt, chopped cashewnut, chopped almond, raisin, corriander leaves  and amul processed cheese. Mix it properly.  * Roughly stuff the lauki and the cut it into pieces. * pan fry the lauki from both side and keep aside. For gravy * Cut onion into slices and deep fry it till golden brown and then add tomat...
1 comment
Read more

MURG KOLAPURI

Chicken- 500g onion- 1 large curd- 1 tbsp ginger and garlic paste- 1.5tbsp kashmiri red chilli - 2 tsp cinnamon stick- 1 icnch green cardamom-4 clove- 4 black pepper- 4-5 coconut-1/4 cup tomato- 2 medium green chilli -2 kasoori methi- 1tsp broil the whole spices with coconut and make a powder (kolapuri masala) In a pan add oil saute green chilli, garlic and onion and make a puree. marinate chicken with kolapuri masala, kashmiri red chilli powder, salt, curd and onion puree. keep aside for 30 min heat oil in a pan add tomato and sprinkle salt. cook it properly. add kashmiri red chilli powder and cook for 2 min. Add chicken with its marinade and cook on slow flame add kasoori methi add coriander leaves. check seasoning murg kolapuri is ready to serve
Post a Comment
Read more