Kesar Paneer Recipe:

INGREDIENTS
250 gms home-made paneer
1 tsp roasted semolina
2-3 tbsp castor sugar
1/4 tsp crushed cardamom seeds
1 tbsp almond powder
1 tbsp sliced pistachio nuts
1 tbsp raisins
1 tbsp cream/ milk

Topping
2 tbsp cream
1 tsp soaked saffron strands
2 tbsp dried fruit
1 paan leaf
1 inch stick cinnamon
1 piece of coal
1 tbsp ghee

METHOD
1. Beat paneer until smooth.

2. Add semolina, sugar, spice and almond powder.

3. Cook on a slow flame for five minutes.

4. Stir in the pistachio nuts.

5. Bind with cream and place in a heatproof bowl.

6. For the topping, spoon on the cream. Sprinkle with saffron and dried fruit.

7. Press on the paan leaf and place the cinnamon stick on top with the hot coal.

8. Pour on hot ghee and seal for five minutes.

9. Remove the foil and serve.

All, Indian, Moghalai Cook, Dried fruit, Fruit, Home, Pistachio, Produce, Raisin, Sugar

Valentine Cookies:

Ingredients:

Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt

Cream together:
1 cup shortening
1 cup sugar

Stir in:

1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla

Preparation:
Chill overnight before using. Roll-out dough and cut with a heart cookie cutter.
Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie.
(The tops of the cookies should be facing outward on both top and bottom.)
Sprinkle with 4X Confectioner’s Sugar.

All, Bakery Baking, Baking powder, Cookie, Cooking, Cream, Flour, Home, Sugar, Valentine Cookies Bakery Recipe, Valentine special

Chick Pea Burger

Ingredients:
450 Grams Chick Peas (soaked 24 hours) — (1 pound)
1 Medium Onion
1 Medium Potato, Peeled
4 Cloves Garlic
1 Teaspoon Coriander, Ground
1 Teaspoon Cumin, Ground
2 Teaspoons Salt (or to taste)
1/2Teaspoon Pepper
1/2Teaspoon Cayenne (or to taste)
1 Tablespoon Flour
Vegetable Oil for Frying
2 Teaspoons Baking Soda
1 Recipe Sesame Seed Sauce

Direction:
Drain the chick peas. Quarter the onion and potato.
Run all through the fine holes of a meat grinder along with the garlic two times.
Add coriander, cumin, salt, pepper, cayenne and flour and mix well.
Run this mixture through the grinder once more. Mix again. Cover and leave to rest for two to three hours.
Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture.
With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
Deep fry, making sure patties are cooked through and are golden brown.
Remove from oil with a slotted spoon and drain on paper towels.
Serve with Pita bread by cutting the loaves in half and filling the pockets with 2 or 3 patties.
Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers.
Drizzle Sesame Seed sauce over the contents.

All, Bakery Bakery, Bakery Special Chick Pea Burger Recipe, Bread, Chili pepper, Cook, Coriander, Deep frying, Home, Sesame, Vegetable fats and oils

Chocolate Brownie Tort:
Ingredients:
1 cup butter
6 squares unsweetened chocolate
6 eggs
1 teaspoon salt
3 cups sugar
1.5 teaspoons vanilla
1.5 cup flour
.5 bag mini marshmallows

Preheat oven 300º Melt butter and chocolate in top of double boiler – let cool In large bowl, beat eggs and salt and slowly beat in sugar. Add chocolate/butter mixture, vanilla and flour. Mix thoroughly. Pour one half bag of mini marshmallows on top of batter. Bake for 30 minutes – Leave in pan.

Next Step:
15 ounces bittersweet chocolate
1 cup heavy cream
4 tablespoons butter, in pieces
4 egg yolks
1 cup confectioners’ sugar, sifted
.5 cup bourbon

In double boiler, combine chocolate, cream and better. Stir until melted. When mixture is smooth, remove from heat. Whisk egg yolks into chocolate, one at a time until well blended. Gradually, whisk in sugar and then the bourbon

Next Step:
1 cup sugar
12 egg yolks
1 quart milk scaled
1 vanilla bean

Mix sugar and yolks, beat well Pour hot milk over egg mixture and beat over hot water bath When mixture coats the spoon, it is finished. Do not boil.

Next Step:
1) Leave brownie in pan
2) Pour chocolate pate – while still warm – on top of brownie
3) Allow to cool.
4) Serve with vanilla sauce

All, Bakery Bakery Recipe, butter, Chocolate, Chocolate Brownie Tort Recipe, Cook, Cream, Egg yolk, Home, Types of chocolate, Vanilla

Gongura Mamsam Recipe:

Ingredients
chukkan leaves – 1 bunch
gongura leaves – 4 bunches
mutton – ½ kg
oil – 2 tbsp
onions – 2, sliced
chilli powder – 1 tsp
coriander powder – 1 tsp
turmeric powder – 1/4 tsp
salt – to taste
green chillies – 20 or to taste
ginger garlic paste – 1 tbsp
cloves – 4
cinnamon – 3-4 pieces
For Seasoning:
oil – 2 tbsp
mustard – 1 tsp
black gram (urad) dal – 1 tsp
red chili – 1, broken in 2 pieces

Method:
Clean and chop the greens. Cut mutton into 1″ pieces.
Heat 2 tbsp of oil in a pressure cooker. Add onion and two slit green chilies. Fry till onion is brown.
Add ginger garlic paste and fry. Add mutton, chili powder, coriander powder, turmeric powder and salt.
Add water and pressure cook for 15 minutes. Mean while powder cloves and cinnamon.
Cook greens with reaming green chillies and salt. Cool and grind to a paste.
Heat reaming oil, season with mustard, black gram dal and red chili.
Add the green paste and fry well.
When the mutton is cooked add the clove and cinnamon powder and fried paste.
Simmer for 5 minutes. Serve hot with steamed rice.

All, Indian, South Indian Andhra Special Non Veg, Chili pepper, Chili powder, Clove, Cook, Coriander, Garlic, Home, Onion, south Indian Recipe