Bell Pepper and Brussels Sprout

Ingredients

Brussel Sprouts: Trimmed and cut into 4 pieces, 2 cup

Bell Pepper: Cut into small pieces, 1 cup

Butter / oil: 1 tablespoon

Salt: 1 teaspoon or to taste

Ginger Paste: 1 teaspoon

Chilli Paste: 1 teaspoon

Black pepper powder: ½ Teaspoon

Cumin seeds: ½ Teaspoon

Lemon Juice: ½ tablespoon

Method

Wash the pieces of Brussel Sprouts. Drain the water.

Heat oil in a pan. Add cumin seeds, when it changes color add Ginger Chilli Paste, bell pepper and Brussel Sprouts pieces.

Stir. Add salt. Toss well. Cover it for 4-5 minutes.

Remove the cover, add black pepper powder. Mix well.

Cook for another 5-6 minutes in high flame.

Do not overcook. It tastes good when little crunchy.

Turn off the heat. Add lemon juice.

CREAM CHEESE

        INGREDIANTS

·     1 
quart fresh Milk

·     2 
teaspoons Salt

·     4
 tablespoons Lemon Juice

       DIRECTIONS

    ·      Bring milk and salt very slowly to the boil.
 
·     Remove from heat and stir in Lemon juice
 
·     Leave to cool.
 
·   When cool pour mixture into a muslin bag and  allow to drip.
 
·    When all water drain.
 
·      Add mixture to food processor and make it smooth. Add 2-3 tsp milk if require.

STRAWBERRY TART

Ingredients:

Tart:

1 Cup All Purpose Flour

1 Cup Whole Wheat Flour

1 ½  stick or 3/4 cup butter

Salt to taste

  

Toppings:

8oz  Cream Cheese

¼ Cup powder Sugar

Vanilla extract ¼ tsps

strawberry

Method:

Take One cup each all purpose and whole wheat flour, salt to taste and 1 1/2 stick of butter.

 Make dough in food processor and do not over mix it.

It should be crumbly.

Roll the dough and make small pieces using cookie cutter.

Bake in pre-heated oven on 350F until light golden brown.

Take it out and let it cool down.

Mix 8 Oz cream cheese and 1/4 cup sugar and vanilla extract in bowl and beat it.

Top the tart with cream cheese and fresh cut strawberries.

HALWASAN

Ingredients:

• 1 litter Milk
• 3 Tsp Yogurt
• 2 Tbsp Gundar
• 4 Tbsp Wheat flour
• 300 Gram sugar
• Cardamon powder
• 1/2 Tsp Nutmeg powder
• Charoli (Cuddapah Almond)
• Almond
• Javintri powder(Mace)
• Saffron

Methods:

• First put milk to boil. when start boiling add yogurt. If milk does not Separate add more yogurt as require.
• Crush gundar add 2tsp purified butter in pan and fry Gunder in it. when Gundar turn to fluffy add in to milk and keep stir it.
• Heat the pan, add 2-3 tbsp Ghee and wheat flour roast until it turn to golden Brown. 
• Add roasted flour in to Milk and keep stir it.
• Add 150 Gram sugar in it. other half roast until it turn to brown liquid then add that in to milk.
• when Milk start absorb water and continue to thicken add cardoon, saffron, nutmeg and javintri turn of the stove.
• when mixture cool down make round shape small balls. decorate with almond and charoli.

GUAVA JUICE

Ingredients:-

Ripe Green or Red Guavas  2

Sugar -6 8 tbsp

Salt - a pinch

Water -1 glass

Mint powder to taste (optional)

Method:-

Chop both the guavas into pieces.

Take a steel bowl or a vessel and add pieces of guavas, sugar, salt and one glass of water.

Blend them with a blender till it turns to soft juice.

keep in the fridge to cool.

Remove in a glass and serve cold.

Farali Aloo Bhujiya

Ingredients  

• Potatoes boiled and peeled 2-3 medium 

• Rajigara Flour 2 cups 

• Oil for deep-frying 

• Garam masala powder 1 teaspoon 

• Red chilli powder 1 teaspoon  

• Salt to taste + to sprinkle 

• Dried mint powder 1 tablespoon 

• Chaat masala for sprink 

Method

• Heat sufficient oil in a kadai. Grease a chakli press with some oil.

• Grate potatoes in a bowl. Add garam masala powder, chilli powder,  salt and mint powder and mix well.

• Add Rajigara flour gradually and knead into a dough.

• Fill the chakli press fitted with a sev ring attachment with some prepared dough and press out strips directly into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

• Lightly crush the fried aloo bhujiya and transfer onto a plate. Sprinkle some salt, chaat masala and dried mint powder and mix lightly.

• Serve or store in an airtight container.