Daily digest of recipes are specially curated recipes
All the recipes are tried and tested
The main motto of publishing this recipes is that anyone can try for free
You can even make the delicious meal for a dawat a family get together or for any occassion
Dont forget to buy some royal crockery like mocktail glasses,dinner set,fruit dispenser
Below are some of the recipes which you can try for free
Caramel Burfi
Ingredients..1cup sugar ,a cup of powdermilk,1n3/4 cup of milk,dessicated coconut(we get readymade),1cup,cardomom poder1/2 tsp,pistachiosn almondfinely cut!,butter1n a half tbsp!Method ..put a flat pan to heat on gas stove,let half tbsp butter meltnow add sugar ,keep ..chalaoing till it becomes brown in color and gets caramalized,now add milk powder and then the milk let it boil till it thickens,add cardomom powder and dessicated coconut,and the rest of butter,after it start drying up add rest of the butter,when it start leaving the pan and deies up ,set it ion greased thali keep jt to set in fridge after decorating with dryfruits that were cut!take out after a while and cut ingo pieces to njoy!and ur burfi is ready to eat😊
Corn cheese Aloo tikki chat❤
Ingredients for Tikki:
Boiled and mashed potato
Boiled corn
Jeera or cumin seeds
Red chilly powder
Salt
Amchoor powder
Finely chopped onion
Coriander leaves
Oil
Recipe for Tikki:
Heat oil in pan. Add cumin seeds or jeera. When it splutter add boiled and mashed potatoes , boiled corn , red chilly powder, salt and amchoor powder . Mix it well . And cook for 5-7 minutes till potato changes it color. Cool down the mixture . Then add finely chopped onion and coriender leaves. Mix them well. Add oats powder or powdered poha to make it thick.
Make small tikkis .Roll them in rawa or semolina. Shallow fry them on high flame. Tikkis are ready .( We can store raw tikkis in refrigerator) .
For chaat:
In a bowl Add finely chopped onion, capsicum ,tomato, coriender leaves, red chilly powder ,salt and tikkis pieces . Mix them well . Then add grated cheese . Garnish with coriender leaves.Corn cheese Aloo tikki chat❤
Ingredients for Tikki:
Boiled and mashed potato
Boiled corn
Jeera or cumin seeds
Red chilly powder
Salt
Amchoor powder
Finely chopped onion
Coriander leaves
Oil
Recipe for Tikki:
Heat oil in pan. Add cumin seeds or jeera. When it splutter add boiled and mashed potatoes , boiled corn , red chilly powder, salt and amchoor powder . Mix it well . And cook for 5-7 minutes till potato changes it color. Cool down the mixture . Then add finely chopped onion and coriender leaves. Mix them well. Add oats powder or powdered poha to make it thick.
Make small tikkis .Roll them in rawa or semolina. Shallow fry them on high flame. Tikkis are ready .( We can store raw tikkis in refrigerator) .
For chaat:
In a bowl Add finely chopped onion, capsicum ,tomato, coriender leaves, red chilly powder ,salt and tikkis pieces . Mix them well . Then add grated cheese . Garnish with coriender leaves.
PAPAD SABZI
1. First roast papad in microwave
2. Allow to cool
3. Break it in to larger pieces
4. Chop 1 big onion
5. Heat kadhai and add 2 tbsp oil and pinch of heeng
6. Add 1 tsp jeera . Allow to crackle .
7. Now add finely chopped onions.
8. Fry onions till golden brown in colour.
9. Add 1 tsp dhania powder, 1 tsp red chilli powder, 1/2 tsp haldi and salt to taste .
10. Fry Masala with onions for few minutes till it leaves the sides of a kadhai.
11. Add some water
12. Add 2 tbsp curd preferably sour.
13. Mix well and add 1 cup water. Cook for 1 min.
14. Add crushed papad pieces.
15. Mix in the gravy.
16. Allow 1 boil to come and then simmer it.
17. Turn OFF the flame & garnish with chopped coriander.
18. Serve hot with LOVE😍..
Goes well with chapati/paranthas
VANILLA CAKE
Ingredients:
255g Flour Self Raising
200g Sugar (White)
5 Eggs
165g Salted Butter
100g Margarine
1 tsp Vanilla Essence
For Vanilla Buttercream:
250g Butter
400g Icing Sugar
1 or 2 tsp milk
Vanilla essence
Method:
Preheat Oven 180C, Grease an aluminium cake pan of 20cm.
Add a little flour and shake it around the tins to cover the butter in an even layer. Tap out the excess.
Always cook a cake on the middle shelf of the oven.
Eggs must be at room temperature and butter soft, without being greasy.
In a bowl, sift flour and keep aside.
Beat the sugar, salted butter and margarine for 30 mins until it is smooth and blended.
Add vanilla essence and beat for 3 mins.
Separate the egg whites from the yolks.
Add each egg yolk one by one to the mixture and beat for 3 mins per yolk.
In another bowl, Beat egg whites till stiff peak.
Using a whisker add the egg white to the mixture.
Gradually add the flour and mix well with the whisker. Bake for 50 minutes.
When ready, a skewer inserted into the middle of the cake will come out dry.
Let the cake cools down completely before applying buttercream.
In medium bowl, mix icing sugar and butter with electric mixer on high speed for 30 mins. Stir in vanilla and milk.
If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Cut the cake into 2 layers and frost generously.
Afghani Chicken Tikka❤
🔹Marinate 1/2 kg boneless chicken cubes with 1 tbsp ginger garlic green chilli paste, 1/2 cup dahi, 1/2 cup fresh cream, 1 tsp garam masala powder, 1 tbsp dhania powder, 1/4 cup cashew paste, 2 tbsp cornflour, salt n pepper... Keep aside for about 2-3 hours... Now insert chicken cubes in skewers n bake in pre-heated oven 200 degrees for about 20 minutes, check in between... Remove from oven n slightly grill directly on gas, apply some butter n keep aside...
🔹Now make a dip with the leftover marinade... Heat 3 tbsp butter, add in the leftover marinade, cook nicely, add in grated 1/4 cup cheese n 1/4 cup mayonnaise, mix n off the flame...
🔹In a serving dish put chicken tikkas, apply some dip on it, serve with green chutney, onion rings n lemon wedges... Enjoy❤
