SOYA CHEESE VEGGIE KEBAB RECIPE

SOYA CHEESE VEGGIE KEBAB

Ingredients: -

200 gm of soya chunk

Cheese Cubes (5 to 6)

1/4 tsp Cardamom Powder

1/2 tsp White paper powder

200 ml fresh Cream

1 tsp Ginger Garlic paste

100 gm Roasted Onion

2-3 green Chilies

1 Capsicum

How to make soya cheese veggie kebab:-

•    Boil The Soya chunks and drain.
•   Prepare a marinade by adding ginger garlic paste, white paper powder,  cardamom powder and salt and then marinate the boiled soya chunks in it.
• Keep aside for sometime (10-15 min).
• While the Soya is marinating, put the grated cheese in a deep bowl and mash it with hand to ensure that is forms a paste and has no lumps.
• Now add the fresh cream, 1 tsp cornflower and salt to taste, to the cheese and continue to mash and mix so that there are no lumps in the mixture.
•  Grind the coriander leaves, roasted onion and green chilies into a paste using a blender. 
•  Add this paste to the cheese cream mix and stir to blend well.
• Now mix the marinated soya in the cheese and cream mixture. Ensure all the soya pieces are well coated.
•  Divide the mixture into small portions, shape into kebabs.
• Take a non - stick fry pan and heat one tsp butter.
• Place the kebabs on the pan and shallow fry for 1-1 and 1/2 min.
•  Arrange on a serving plate, garnish with shallow fried onions, capsicum and chili.
• Put some mayonnaise for garnishing and serve hot.

Kesariya Kulfi Recipe

Kesariya Kulfi

 

Ingredients:- 3 cups half and half (half milk and half cream) 9 cardamom pods 1/2 cup sugar 1/4 cup chopped/sliced almond and pistachio few strands of Saffron (Kesar) For Garnish flakes of almond and pistachio

How to make  Kulfi:- 1 Add cardamom to milk and bring it to boil. 2 Reduce the heat and keep simmering the milk until it is reduced by one-third. 3 Take cardamom out of milk by using strainer. 4 Add almond and sugar. 5 Pour the mixture into container with lid. 6 Freeze until firm. Stir the mixture every 30 minutes. 7 Remove from freezer 10 minutes before serving. 8 Serve by taking out of the container. Garnish with almond and pistachios, as desired.

Useful Kitchen Tips

Useful Kitchen Tips

1.     To make crispier puris, add a little rava to the wheat flour while kneading.

     2.     Toasting nuts, rice, rava and dal before cooking with it increases its flavors          considerably.

3        3.  Adding few drops of oil to the rice before cooking it will prevent it from becoming sticky.

4.     When cutting raw banana, potatoes or eggplant, soak it in water to avoid discoloration. Similarly, to prevent apples, bananas or peaches from browning, add lemon juice.

5.     To separate each string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water.

6.     Remove the stem of the chilly while storing them whole. Another method is to make chili paste and store it for a long time.

7.     To make crispier bajjis add a little corn flour to the gram flour to make bajji batter.

8.     Fry grated coconut in bulk with curry leaves and store it in the fridge. This can be used easily whenever gravies have to be made.

9.     Store nuts in the refrigerator to increase their shelf life.

10. While adding curd to gravies or biryani, break it nicely before adding.