AMLA PLATTER

Super food Amla is the king of this platter. It is full of nutrition and health. Taste bhi Health bhi.It is my mom's recipe. I love it

Recipe Ingredients

• 250 gm Amla(9-10)
• 12 cup green peas                                                               

• 2 big carrots
• 12 katori channa dal
• 2 big pieces of gud
• 1 tsp cumin seeds
• A pinch of heeng
• 1-2 tbsp Oil
• 2 tbsp ghee
• Amla chutney and Amla pickle
• 1 cup Atta kneaded with milk
• 12 tsp white sesame seeds
• Coriander leaves for garnishing

Recipe Preparation

1. FOR AMLA SABJI :-
2. Cut the Amla and carrot in small pieces.
3. Take a wok and put some oil
4. Now add few cumin seeds and After that add Amla, carrot and green peas.
5. cook it on medium flame for 10 minutes
6. Add salt ,turmeric powder,red chilli powder.
7. mix nicely and cover it for 5 minutes
8. Now add Garam masala .It is ready to serve
9. FOR AMLA CHANNA DAL:-
10. Boil channa dal in a wok.
11. Take a pan and put ghee
12. Add heeng, cumin seeds and 4 grated amlas.
13. Cook for a minute
14. Add boiled channa dal and 12 glass of water
15. cook it for ten minutes
16. Now add gur in it and cook for 2 more minutes
17. Add Garam masala and Garnish with coriander leaves
18. FOR AMLA PARANTHA
19. Grate the 2 Amla
20. Take the prepared atta and roll it
21. little squeeze the grated amla
22. put this amla in rolled atta ,Sprinkle some salt and pepper
23. Roll it nicely
24. Make the Amla parantha using ghee on hot Tawa on medium flame
25. we can also use some white sesame seeds over the parantha
26. Delicious Amla parantha is ready
27. ASSEMBLING:-
28. Take a big serving plate Arrange all the prepared dishes
29. Serve Amla chutney and Amla pickle with this platter
30. Healthy and nutricious superfood Amla platter is ready
31. Serve hot

My Tip: Amla is full of nutrition we can use it in all the pulses .

BAJRA KI TIKKI

Winter special vadi or cutlets with bajra flour and so much spices... A very spicy and tasty tea time snack for your family or guest.

Recipe Ingredients

• Bajra/millet flour 1 cup
• Red chilli powder1 tsp
• Salt according to taste
• Curd 1 tsp
• Sesame seeds 1 tsp
• Chopped green coriander 1/2 cup
• 2 chopped green chilli
• Oil for Deep frying
• Water 1/4 cup or little more for dough
• Turmeric powder 1/4 tsp                                                          

Recipe Preparation

1. In a bowl mix bajra flour with all ingredients.
2. Now take required water for making dough.
3. Make a smooth binding dough from bajra mixture.
4. Make small size balls from dough.
5. Take a ball and flatten it with your fingers.
6. Now in a wok heat oil on medium flame.
7. Fry these flatten vadiya/cutlets till golden in colour and crispy.
8. Take out them on absorbing paper.
9. Serve with green coriander chutney,sauce or a cup of hot tea.

FRUIT N' CHOCOLATE

This is very special recipe because this the only chocolate which you can give to your kids as many time as they demand. This is a very healthy alternate for any chocolate or candies

Recipe Ingredients

• 1 apple
• 2 figs
• 1chikoo                                                                            
• 1/2 cup pineapple
• 1 kiwi
• 1 table spoin liquid glucose
• 3 table spoon sugar
• 3 tea spoon butter
• 3 tea spoon coca powder
• 2 table spoon drinking chocolate
• 1/4 cup milkmaid
• Few drops of mix fruits essence or any essence of your choice

Recipe Preparation

1. Wash the fruits well.vut them in to small pieces and boil them for 15-20 min.
2. Take water just enough to cover fruits. stir constantly
3. Cook untill pulp is reduced upto 1/3of the quantity
4. Add glucose, sugar and butter.lower the flame add coca and chocolate powder.
5. When the mixture is thick enough add a milkmaid to it cook for some time ( substitute milkmaid by 3 table spoon milkpowder )
6. Remove the mixture from flame add desired essenc.
7. Grease a dish with butter .spread the mixture in the dish.shape the toffes as desired.

My Tip: If the mixtureis very soft add milk powder.walnut pieces or dry fruit powder can also be added.

DAL POCKETS

Combination of dal & vegetables with tadka of cheese. Super hit pockets for kids tiffin.

Recipe Ingredients                                                        

• 1 cup yellow dal (moong dal)
• 1 tbsp-peas (peeled)
• 2 tbsp- carrot shredded
• 1 tbsp -capsicum finely chopped
• 1 tbsp - paneer small cubes
• 1 cup -Mozzraella cheese grated
• Salt according to taste
• Maggi magic masala according to taste
• Oil as required

Recipe Preparation

1. Soak moong dal for 1 hour and grind it with water. Make a smooth batter as we need for chillas. Keep aside.
2. In a nonstick pan add 1 tsp oil. Heat it. Add vegetables and saute it for 2 minutes. Turn off the gas.
3. Add salt and maggi masala. Keep aside.
4. Heat a griddle. Pour batter on it and spread like a chillas. Flip it and do not cook it completely because we have to cook it in the griller again.
5. Prepare all the chillas. Spread some vegetables in the centre of the chila and grated cheese over it.
6. Fold it from all the 4 sides and make like a pocket.
7. Cook them in griller i.e in an oven on grill setting till crisp and the cheese has melted.
8. Serve hot with chutney or sauce.

My Tip: Grind properly for a smooth batter.

ATTA GAJAR BARFI

Delicious mouth watering Halwa

Recipe Ingredients

Wheat Flour - 1 Cup

Grated Carrot- 1 cup

Ghee- 3/4 cup

Sugar- 1 and 1/4 cup

Hot water-3 cup

• 

Recipe Preparation

1. Heat kadai. Add ghee. Fry wheat flour for 10 minutes.
2. Add grated carrot and fry till the colour changes and you get a nice aroma.
3. Then slowly add hot water. Once the water is absorbed, add sugar and saute till the mixture leaves the sides of the kadai.
4. Transfer the contents to a greased plate and cut into desired shapes once cooled.

choco nutty bar

It's a combination of chocolate and dry fruits.

Recipe Ingredients                               

• Dark compound 120 gm
• White compound 60 gm
• Cashews 2 tbsp
• Walnuts 2 tbsp
• Pistachios 1 tbsp

Recipe Preparation

1. Finely chop the dry fruits in a small bowl. Microwave these dry fruits for 1 minute to roast.
2. Now finely crush the white and dark compounds chocolates in separate bowls.
3. Microwave the dark compound chocolate for 1 minute. Take out the bowl and stir constantly until its smooth in texture. Similarly microwave the white compound for 40 seconds only. Stir the chocolate till its smooth.
4. Both the chocolates are now melted and ready to use. Now place a butter paper on a tray with the same dimensions and pour the dark chocolate compound in any shape and design.
5. Pour some white compound over it and spread evenly. Top it up with dark compound and spread evenly. Sprinkle the roasted dry fruits over the chocolate.
6. Now let it set for 10 minutes in the refrigerator. When stored in the refrigerator it keeps good for 2 to 3 months.
7. Dry fruit chocolate bar is ready. Break it into desired chunks and serve to enjoy this lip smacking and mouth drooling dry fruit chocolate bar.

My Tip: Any kind of moisture can spoil the chocolate.

choco nut chocolate

Recipe Ingredients

• 1. One Cup Mixed Nuts ( Pistachio, almond, cashew), finely chopped
• 2. 8-10 Dried figs, finely chopped
• 3. Honey - 2 tbsp.                                                            
• 4. Peanut Butter - 4 tbsp
• 5. White Chocolate - 100 gms
• 6. Dark Chocolate - 100 gms
• 7. Sprinkles for decorations

Recipe Preparation

1. 1. Mix the nuts, figs, honey and peanut butter, until evenly mixed
2. 2. Line a Baking sheet with parchment paper and set a layer of the mixture, ensuring the dry fruit layer is evenly spread
3. 3. Melt Dark chocolate in a double boiler and pour over the dry fruit layer, using a spoon to spread the chocolate layer evenly
4. 4. Freeze for 15-20 minutes
5. 5. Melt white chocolate in a double boiler
6. 6. Pour the white chocolate over the dark chocolate layer evenly, smoothening with a spoon where required
7. 7. Decorate with coloured sprinkles and freeze for an hour
8. 8. Once set, cut into neat squares and serve
9. 9. These can be stored in the refrigerator in an airtight container. Else, you can wrap in chocolate wrappers and store in the refrigerator

My Tip: Take care while melting the chocolate that it doesn't burn. The water in double boiler should be hot and not boiling hot

guava delight

Recipe Ingredients

Add caption

• Chopped mix dry fruits(optional)              
• 1 kg Ripe Guava/ Amrud
• 250 grams Sugar
• A pinch of red food colour
• Fresh thick cream

Recipe Preparation

Add sugar into this water stir well                                                                                  
1. Wash Guavas well and peel clean, keeping the peels aside (do not throw peels) and cut into halves
2. Keep half pot of water to boil in a medium size vessel
4. Add Cut Guavas into this boiling water and cook for 5 minutes
5. Remove boiled Guavas as the pulp loosens up ,and preserve water for later use
6. Scoop out these and keep pulp aside. Keep the Guava cups in a serving glass bowl aside too
7. Now boil the peels and scooped out pulp in the same boiled water with sugar used earlier , for five minutes
8. Cool the boiled pulp and blend well into paste
9. Strain it through a sieve to discard all seeds
10. To this pulp add a pinch of the Red Food colour
11. Mix the colour well into the pasty pulp and add to the scooped out Guava kept aside
12. Pour the entire puree now on all scoops as shown
13. Now Garnish the Guavas ,piping out some thick cream on them

My Tip: Take Semi Ripe Guavas but see that they are not too hard. Make sure the peels are not very thin so on boiling the are adding to make good paste

eggless dryfruit coconut cake

One of the fev8 flavour of mine with walnut n coconut.. try at list once u will also love the taste. Super moist soft n yummy eggless cake from my kitchen.

Recipe Ingredients

• 1 cup milk                                                               
• 1 n 1/2 cup Maida
• 1 cup coconut powder (dry)                                   
• 1/2 cup fresh milk cream
• 1/2 cup curd
• 1/2 cup milk powder
• 1 cup full sugar powder or as ur taste
• Baking Powder 1 Tsp
• Baking soda 1/2 tsp
• Tutti fruity 2 tbs
• Mix fruit extract 1 tsp
• Walnut chopped 2 tbs
• Cashew 10

Recipe Preparation

1. Line up your baking pan with butter n little flour dust.
2. Preheat the oven on 180° before you starte baking.
3. In a bowl add curd n milk cream beat them n also add sugar powder in it. Mix well and keep a side.
4. Take another bowl n sieve the flour with baking powder n baking soda.
5. Mix coconut powder n milk powder in another bowl.
6. Now take the wet ingredients bowl n now add coconut powder mix and flour mix one by one together and give a good mix the batter.
7. If the mixture is thick add some milk to make perfect batter.
8. In the last add mix fruit extract and tutti fruity again whisk well.
9. Pour the batter into the cake tin.
10. Sprinkle chopped walnuts and cashew over the batter of cake. And bake it for 20/25 minutes.
11. Bake more 10 minutes if u like dark brown surface of cake.
12. Give 10 minutes for cool it then unmould the cake n serve as u like .

INSTANT MULI AMLA ACHAR

Recipe Ingredients

• Boiled amala(with 1 whistle) 1 kg
• Radish 1/2 kg
• Mustard seeds 50 gm
• Turmeric powder 1 tbsp
• Salt 100
• Green chillies 15-20
• Garlic cloves 20-22
• Mustard Oil 2 tbsp
• Water 250 ml

Amla is healthy in every way.If we want to eat it in our daily routine ,amala muli achar is the better option to eat with lunch or dinner

Recipe Preparation                                        

1. Take out the seeds of boiled gooseberries
2. Sliced the radishes.Now make a paste of chillies , garlic and mustard seeds
3. Take a big pot and mix gooseberries,radish and sarson paste
4. Now add salt and turmeric powder also
5. Add mustard oil and at last mix water and mix well
6. If you want you can add half cut green chillies also
7. Now pickle of amala muli achar is ready to serve

My Tip: No need to keep this pickle under the light of sun.Use every time dry spoon to take out,by this your pickle will remain for long time

AMLA JAM

Amla is a rich source of vitamin-C and iron. It is so good for our health. As this fruit has so many nutritional and medicinal benefits, I just want my family to consume it in a one way or two. So lets move to the recipe of "Amla Jam". It goes well with bread, chapati or poori. So, a delicious healthy accompaniment is here

Recipe Ingredients

• 1 kg amlas
• Sugar 1 kg
• Cinnamon powder 1 tsp
• 
  

Recipe Preparation

1. Boil amlas in water till they get soft.
2. Separate pulp from seed after boiling them.
3. Grind pulp in grinder.
4. Take a pan. Add pulp along with sugar.
5. Cook till all sugar gets absorbed into the pulp and the pulp started getting thick.
6. Add cinnamon powder.
7. Cook for another 5 minutes.
8. Switch off the gas. Cool down and serve.
9. You can store it in glass containers for several months.

My Tip: The pulp to be grinded properly so that we get smooth texture of jam.

AMLA GUD JAM

This is my take on the very popular Amla Murrabba that is made in winter months in different parts of the country when Amlas /Gooseberries are available in abundance and apart from their distinct tangy flavour,they are packed with nutrients and have a multitude of health benifits ,they build up a strong immune system and are very good for the skin,hair and eyes. They are rich in Vitamin C and contain many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful source of antioxidants. Amla Murrabba can be enjoyed with toasts,plain bread,a regular dal-roti-sabzi meal, with parathas,pooris or theplas or just by itself . I make it every winter,especially for my father,who happens to be very fond of it :)

Recipe Ingredients

• Amla/ Indian Gooseberries- 500gms                                  
• Water-1 cup or more
• Gur/ Jaggery- 500 gms or more,according to taste
• Kesar/ Saffron strands- a few ,soaked in a little warm water for a few minutes

Recipe Preparation

1. Wash and pressure cook the Amlas with a cup of water up to 2-3 whistles.
2. Cool them and reserve the water used for pressure cooking.
3. De-seed and blend them into a smooth paste in a small mixie jar.
4. In a non stick pan or kadhai, cover and cook this amla paste alongwith the few strands of soaked saffron and the reserved water,stirring in between till the jaggery melts and blends into the amla pulp.
5. Cool, store in an air-tight container or jar.
6. Stays good for upto a week at room temperature or upto 2-3 weeks under refrigeration.

My Tip: You can add a hint of vanilla essence or some crushed green cardamoms or even a dash of laung/clove powder as an added flavour to your amla murrabba or jam in the final simmer,it provides an added flavour or zing :)

awala balls

Awala is also called amla and gooseberry.It is full of vitamic C.Because of it softness it can be easily eaten by old generation and kids also love it because no seed is found in it.

Recipe Ingredients                                            

• I kg gooseberry
• 1 and 1/2 kg sugar
• 2 tabke spoon ghee
• 1/2 cup Dessicated Coconut
• 1 cup

Recipe Preparation

1. Wash the gooseberry and keep it in the cooker
2. Add water in it and close it ,after 1 whistle off the flame
3. On cooling grate it
4. Heat ghee in the heavy bottom pan and add the grated gooseberries
5. Mix regularly on the medium flame
6. When gooseberries will starting to be drying keep the flame low and add sugar
7. When the mixer of gooseberries and sugar started to be dry off the flame
8. On cooling making laddu with the help of spreading ghee in your hands
9. Keep the laddu separately in the air tight box

My Tip: Gooseberries has its own type of different taste that is why I did' nt add in it cardamom powder.

turmeric milk

This sweet warm milk, with a hint of ginger for that subdued pungent flavor, Cinnamon and green cardamom adding to the wonderful aroma and turmeric ,giving its magical medicinal properties, to make it a golden drink.

Recipe Ingredients                                         

• Turmeric raw: 2’’
• Ginger crushed 1/2 tsp
• Brown sugar 5 tbsps
• Cinnamon stick 2’’
• Honey 2 tbsps
• Green Cardamom 5
• Saffron pinchs 2 strands
• Saffron pinchs 2 strands
• Milk (full cream/tonned) 5*1/3cups
• Raisins 15

Recipe Preparation

1. In a mixer attachment, grind the almonds and the brown sugar together and keep aside.
2. In a mortar and pestle, crush the ginger and turmeric together and keep aside.
3. Heat the milk in a saucepan and bring to one boil.
4. Now, simmer the milk and keep cooking for another 10 minutes. Put all the rest of the ingredients except raisins in now and let the milk be cooked on simmer.
5. All the ingredients will leave their essence in the milk nicely.
6. The milk will get a nice golden yellow color from the turmeric and saffron and look beautiful.
7. After 10-15 minutes, switch off the flame and serve the milk hot.Add the raisins in each glass and serve the milk. Enjoy your healthy shot of magic just like that! Read more at: http://www.recipesandyou.com/golden-milk-shots-turmeric-saf

My Tip: Note: You may adjust the sugar amount according to your taste if you like less sweet.But because the ginger being added,this amount of sugar makes it pleasant for your palate.You may also enjoy this chilled .Just cool it down and chill in the fridge.Its tastes amazing hot or cold.

murmura delight

This chikki is without adding water. So cooks fast.

Recipe Ingredients                                                    

• Murmura ( puffed rice ). 200 grms. ( one plate big ).
• Jaggery 200 grams grated.
• Ghee 3 tbsp
• Saunth ( dried ginger ) powder or Tea masala 1 tsp

Recipe Preparation

1. In a big kadhai (pan) heat Ghee. Add jaggery and saute.
2. As soon as jaggery changes colour ( little brownish ). add murmura and saunth. Mix well and spread on a greased plate.
3. Cut diamond shaped squares and enjoy.

My Tip: I make this almost every week . This needs practice to estimate jaggery and murmura amount. This chikki becomes very crispy.

turmeric pickle

A simple condiment with the goodness of health. I learnt it from a neighbour

Recipe Ingredients                                      

• 200 grams of raw turmeric root
• 50 grams of ginger
• 3 lemons
• Salt to taste

Recipe Preparation

1. Thoroughly wash and peel both the ginger and turmeric roots. Slice them horizontally and then vertically giving you long and thin strands of ginger and turmeric. You can chop in any other size of your choice as well.
2. Place the chopped turmeric and ginger pieces in a clean glass jar. Add salt and lemon juice. Mix it well and keep aside. Allow the pickle to absorb flavours from the salt and lemon juice. The longer it sits, the better the flavour is.
3. Usually 3-4 hours is a good time for it to become flavourful. Serve it little with your meals.

My Tip: It stores well in the refrigerator for up to 6 weeks. You just need to keep moving the pickle around in the jar every other day, so that lemon juice doesn’t settle down, leaving the top layer dry and without juice. Your hands will go yellow for 1-2 days, but there is really no help for it.

amla pickle

Indians love pickles and a typical Indian meal is incomplete without a pickle served by the side. I am sharing my mums recipe of a very easy yet delicious Amla Pickle. This pickle gets a spicy kick from the red chili powder, a slight sweet taste due to added Jaggery , a tinge of bitterness from the fenugreek seeds and the amla imparts sourness to the pickle .

Recipe Ingredients                                                                                                         

• 1/2 kg Amla / Indian Gooseberry (14-15 large or 17-20 small )
• 1/4 Cup Red Chili Powder
• 1/4 cup Salt
• 1/4 cup Mustard seed dal
• 1/4 cup grated Jaggery
• 2 tbsp Turmeric powder
• 1 tbsp roasted fenugreek seeds / Methi dana powder
• 1 tsp Hing / Asafoetida
• 1 1/2 Cup Oil

Recipe Preparation

1. Wash the Amla , pat dry and prick all over with fork. Keep them in a colander. Heat up water in a big vessel. Keep the colander of Amla over it and cover it. Let the Amla cook on steam for about 20 minutes.
2. Dry roast the fenu greek seeds on a heated skillet until fragrant. Cool and grind them to powder. Also let the amla cool down. Now remove seed and make small wedges of the cooked amla.
3. In a big vessel first spread the Amla wedges. Now sprinkle the Turmeric powder all over it followed by the Fenugreek powder, Hing , Mustard Seed dal ,Salt and Red Chili powder.
4. Mix it nicely with a spatula. Now add in the grated Jaggery and mix again. Heat up the Oil on a low to medium flame . Do not boil it. Put off the flame and let the oil cool down a bit . Now add this Oil to the pickle masala and mix well.
5. Keep the pickle covered overnight. Next day oil will float up . Stir it again and fill in clean and dry glass jars.This pickle stays good at room temperature for about 2-3 months. But color may darken slightly so better to refrigerate.
6. This pickle can be eaten immediately and does not require to be kept in sunlight. Serve it with chapati , rice, khichadi or any paratha of your choice.

My Tip: The oil layer should always cover the pickle in the jar to ensure the pickle lasts for longer time without spoilage.

roti pizza

Tastes like pizza.

Recipe Ingredients

• 1 chapatti                                                                   
• mozerella cheese 1 tbsp
• capsicum 1 chopped
• onion 1 chopped
• tomato 1 chopped
• green chilli 2 chopped
• salt to taste
• chilli flakes 1 tsp
• oil 1 tsp
• 1 tsp tomato sauce
• 1 tsp chilli sauce

Recipe Preparation

1. Take a chapatti, apply tomato and chilli sauce, evenly.
2. Add chopped vegetables and salt on it.
3. Grate and sprinkle mozzarella cheese and chilli flakes all over it.
4. Heat a tawa and put some oil in it. Put the chapati and let it turn brown and crispy.
5. When the cheese melts, it is ready to be served.

My Tip: Enjoy it hot.

murmura chikki

A healthy, tasty and crunchy sweet.

Recipe Ingredients

• 2 cups of mashed gud
• 6 cups of mumure                                                        
• 2 tbsp water

Recipe Preparation

1. Take a pan and heat the gud with water. Cook till it becomes light brown in colour.
2. Take 1/2cup of water and put a few drops of cooked gud in it, if it sets in a few seconds then it's done.
3. Now turn off the flame and add the mumure. Mix it well together.
4. Spread it on a plane surface and roll it with the help of a rolling pin.
5. After 15 mins cut it into small pieces with a pizza cutter and serve.

Masala pizza

     

Kulcha with pizza sauce and cheese.

Recipe Ingredients                                      

• 4 Kulcha.                                                         
• Mozzarella cheese as required
• Oil as required
• Vegetables of your choice (onions, tomatoes, mushroom, capsicum) 
• 3-4 tsp tomato puree
• 1/4 tsp lal mirch powder
• 1/4 tsp black pepper powder
• 1/2 tsp Oregano
• Salt to taste

Recipe Preparation

1. Take a pan add oil. Then add chopped onions saut till translucent. 
2. Now add chopped tomatoes and saute till they soften. 
3. Add chopped mushroom and cover it and cook for another 5-6 minutes on low flame. 
4. Add chopped capsicum and cook for another 5-6 minutes. 
5. Add tomato puree and salt, black pepper, oregano, lal mirch powder and saute for 2 minutes. Put off the flame. 
6. Take kulcha, apply tomato ketchup on it and put the topping and then put grated cheese above it. Bake it in a preheated oven till cheese melts. You can also cook in covered nonstick pan on low flame till cheese melts.

My Tip: After putting sauce on kulcha immediately bake it to avoid it being soggy. The sauce can be prepared in advance.

chocolate pouch

Its v.crunchy and with chocolate lava twist inside

Recipe Ingredients                             

   

• Bread slices - 4                                                         
• Unsalted Butter
• 5 star chocolate
• Milk powder
• Dry fruits
• sugar
• Some water

Recipe Preparation

1. First take bread slices cut edges and flat vd roller.
2. Take chocolate .grate  it.mix milk powder and chopped roasted dry fruits.
3. Take slices wet with water lightly .put on the Palm. Put filling on the center of slice. Give the shape of pouch like the pic.
4. Spread butter with the help of a brush.
5. Now bake it in preheated oven at 180 degree till bread become brown.
6. Take sugar in a pan caramelized it pull thread and decorate pouch vd thread . And as your choice.

My Tip: When u want to serve make it before 10 min .present crunchy

banana pops

banana pop are easy to prepare, fun to make with kids and a sweet substitute for ice cream. If you'd like to make them ahead for a party or to have on hand for after-school snacks, simply wrap the finished popsicles individually in foil after their chocolate coating has set and store in the freezer.

Recipe Ingredients                                                           

• 2 Bananas cut into 4
• 2 Chocolate compound dark and milk in equal quantity about 1 tbs each
• 3 sprinkles little
• 4 ice cream stick

Recipe Preparation

1. Cut the banana into two.
2. Melt the chocolates .{i have melted in the microwave}
3. Dip the banana in the chocolate and sprinkles
4. Use a icecream stick to hold
5. Set the banana in fridge till the chocolate sets over it

My Tip: Use dryfruits /choco chips or sprinkles

Apple paneer delight

The recipe is very straight-forward. You boil and reduce the milk, sweeten it and cook the paneer in this milk. Meanwhile, grated sweet apples are cooked separately and cooled. This is then mixed with the slightly cooled kheer mixture and you get delicious apple-paneer delight

                                                                                                    

Preparation Time: 15 minutes                              

Cooking Time: 45 minutes.                

Serves: 4-6

Health Meter:

• One apple has 5 grams of fiber. They’re also fat, sodium and cholesterol free. 
• Don’t peel your apple! Two-thirds of the fiber and many of the antioxidants are found in the apple peel.

Did you know?

• Apples are a member of the rose family, along with pears, peaches, plums and cherries.
• Fresh apples float because 25% of their volume is air (thank goodness, or none of us would have ever experienced bobbing for apples!).

Ingredients:

1. Red Apple: 1 (peeled and grated)

2. Milk: 1 litre

3. Cottage Cheese/ Paneer: 1 cup (approximately prepared from 1 litre of milk)

4. Saffron strands: a few

5. MTR Badam Drink Mix: 3 tbs (optional)

6. Cardamom powder/ Elaichi: a pinch

7. Slivered almonds

8. Sugar: 6 tbs or as per taste 

Method:

1. Prepare fresh cottage cheese/ paneer at home by curdling milk with curd/lemon juice. This will be very soft so will give a better texture to the dessert.
2. Wash the paneer well before hanging to let out any tangy extract from lemon juice or curd. 
3. Hang it in a muslin cloth or keep in a sieve for an hour to let the excess water run out.  
4. On the other hand, keep milk for boiling in a thick bottomed pan. Simmer it and keep stirring till it reduces to half. 
5. Add MTR Badam Drink mix, saffron strands and cardamom powder and sugar to it. 
6. Take the grated apple and add half a cup of milk to it. Boil/ Microwave this separately to make sure the whole milk does not get curdled because some apples are sour and can cause curdling. 
7. If the milk does not curdle on boiling/microwaving, add this to the flavored milk followed by the fresh crushed paneer and take a boil. 
8. If you see the milk curdling on adding apple, keep this separate.
9. Add paneer to the flavored milk then and take a boil/ microwave for 3 minutes. At last add the boiled/microwaved apples when the milk cools down. This will avoid curdling of the flavored milk.
10. Let it cool and then refrigerate for 2-4 hrs or overnight.
11. Garnish with almonds, saffron strands and enjoy the apply-cheesy flavor. 

Suggestions:

1. While reducing the milk to half, be careful that it does not stick to the bottom.
2. Instead of boiling on a gas stove, you could actually prepare the whole thing in a microwave, but be sure to use a really big bowl to avoid any kind of spilling while boiling. 
3. It's always better to use the sweet red apples or the Fuji ones. The sour ones will spoil the taste.
4. If the flavored milk curdles even after all your efforts (chances are less than 1 %), don't panic; it's nothing else but cottage cheese/paneer which can still be used creatively.
5. You can variate the texture by addition of milk. If you want it slightly runny, add more milk and if you want it thick and granular, add more of paneer.