Lassi Creation Video

Chocolate Burfi

Category : Burfies and laddoos, Milk
Servings : 2
Time Taken : 15-30 mins

Ingredients:
1/2 cup - khoya/mawa
1/4 to 1/2 cup - sugar - adjust to taste
6 tbsp - nestle cocoa powder
2 tbsp - milk powder
4 tbsp - warm milk
2 tbsp - ghee
3/4 cup - water

Method

1. Cook the Khoya on low flame with 2 tbsp ghee until it becomes slightly pinkish in color, and ghee separates on the sides.
2. Bring the water to boil in a pot, add the sugar, and dissolve till it reaches 3-thread consistency.
3. Dissolve the cocoa powder and milk powder in 4 tbsp warm milk, then add this to the sugar syrup.
4. Now pour the sugar mixture over the cooked khoya.
5. Transfer the whole thing to a greased pan or baking sheet, about 2 inches thick.
6. Spread evenly with a spatula, then cover with silver paper if desired.
7. Allow to cool and set for about 5 minutes.
8. Now make cuts in the burfi using a flat knife, then cover with cellophane paper and refrigerate for an hour.
9. Cut into diamond shapes, store in air-tight container, and keep refrigerated. This can be used for about 1 week.

Diwali special Microwave Doodh Peda

Category : Microwave recipes, Milk
Servings : 2
Time Taken : 30-45 mins


Ingredients:
1 tin (nestle) Condensed Milk
1 cup (whole) Milk Powder
1 tbsp Kewra Essence or Rose Essence
1/4 cup finely chopped Pistachio
2 tbsp melted (unsalted) Butter

1. Mix together the condensed milk, milk powder, melted butter and the essence in a microwave dish (preferably) a corning ware dish. Microwave it for first four minutes. Remove and stir it thoroughly. Again microwave it for another 2 minutes. Remove and let it cool for sometime. Divide them equally into small lemon sized balls.

2. Take an empty thread spool and one by one press the balls with the spool on a wax paper. Now you get a beautiful design. Sprinkle the finely chopped pistachio on the pedas. The pedas are ready. Serve it on a decorated dish.

5-minute Ras Malai

Category : Cheese, North indian, Sweets and cakes, Milk, Sugar
Servings : 7
Time Taken : 15-30 mins

Ingredients:
1 can - rogullas (10 to 15 pieces)
4 cups - milk
1/4 cup - sugar
a few saffron strands that has been soaked in 1/4 cup warm milk
1/4 tsp - cardamom powder

Method

1. Boil milk in a non-stick pan, stirring constantly, and then add sugar, saffron & cardamom pwd.
2. Cool to room temp. Gently squeeze rosgullas from the can (not completely) & immerse into this milk.
3. Check sweetness of the milk & add sweet-water from the can (if & as required).
4. Serve warm or cold with a garnish of finely chopped nuts/raisins of your choice.

Channa Masala

Servings : 4
Time Taken : 15-30 mins


Ingredients:
100 g - kabuli chana
1 - tomato
1 - onion
1 cup - onion (chopped)
1 tsp - cumin seeds
coriander leaves, a few
mint leaves, a few
2 tbsp - oil
salt as required
1/4 tsp - red chilli powder
1 tsp - garam masala powder
1 - wedge lime

Method

1. Soak kabuli chana in water for about 8 hours.
2. Steam the chana in a pressure cooker until it is overcooked.
3. Grind together the tomato, onion, a few coriander leaves, mint leaves and cumin seeds.
4. Heat oil in a pan.
5. Add to it a cup of chopped onions, the ground mixture followed by salt, red chiily powder and the cooked channa dal.
6. Fry till you get everything mixed up well.
7. Next, add garam masala powder and mix well.
8. Finally, garnish with a bunch of fresh coriander leaves and place a piece of lime on it.

channa masala

Ingredients:

15 slices - bread (edges cut off)
5 slices - cheese singles
5 tbsp - ketchup/ 1 large tomato sliced into 10 slices
1 - cucumber slices
1 - large potato
15 tbsp - butter
1/4 tsp - pepper

For the chutney:
1 bunch - coriander leaves
1/2 bunch - mint leaves
5 tbsp - dessicated coconut
5 tbsp - butter
1 to 2 - green chili
5 - pepper corns
5 tbsp - sugar
salt to taste
1/4 tsp - cumin seeds or pwd
1 pinch - cardamom/cinnamon pwd