Feast: Nokhi dish in a unique way

Delicious rice-vegetable

Content: -

1/2 bowl of rice, 1/2 bowl of cauliflower, 1/2 bowl of carrot, 1/2 bowl of chilli, 1/2 bowl of cauliflower, 1/2 bowl of onion, 1/2 bowl of tomatoes (finely chopped),

A little mint, salt and pepper to taste, mustard seeds, 2 cups water and 1 tablespoon cornflour.

Take salt water in a cooker, boil all the vegetables in it for five minutes, strain the water and set aside. Cook the rice in the water extracted from the vegetables, then keep the rice in a saucepan and mix the rice and vegetables.

Bring the osmanthus to a boil before serving and add the pre-prepared cornflour pudding in cold water. Serve separately in a bowl with rice-vegetables.

Tomato pasta

Content: -

Peel a squash, grate it and squeeze the juice. Add 2 cups finely chopped tomatoes, 2 cups boiled pasta, 1 cup white sauce, 1/2 cup cheese (grated), salt 1/2 cup chili sauce

Bread crumbs.

Method:

Bring water to a boil in a pot. Add pasta, salt and two to four drops of oil. Boil the pasta until half done. Drain the water and set aside the pasta

Keep. Now mix boiled pasta, tomatoes, white sauce, salt and chili sauce and top with bread crumbs and grated cheese.

Bake in a preheated oven until the top layer is golden.

Vegetable Bakedish

Content: -

1 onion (finely chopped), 1 finely chopped potato, 1/2 bowl finely chopped walol or tuvar seeds, 1/2 bowl finely chopped cauliflower, 1/2 bowl Simla

Chili pieces, 1/2 bowl carrot (chopped), 1/2 bowl chopped cauliflower, 1/2 bowl green peas, salt to taste, 1 tablespoon mozzarella (Italian cheese) 1

Spoon crushed bread crumbs. 2 tablespoons white sauce, three-four ground pepper.

Method:

Put salt water in the cooker and steam all the vegetables. Mix out the white sauce and pepper. Fill into a Corning dish, grated cheese and bread crumbs on top

Fill up Place the dish in the oven and bake until the cheese melts and the bread crumbs are golden. Serve hot.

Fruit salad

Content: -

1/2 packet lemon jelly powder, 1/2 orange jelly powder, 1/2 strawberry jelly powder, 1/2 cup peach slices, 1 orange, 1/2 raspberry.

Prepare jelly by dissolving lemon jelly powder in 1 cup of warm water and pour into a deep bowl. Also prepare strawberry and orange jelly. Leave both to cool until slightly thickened. Once the lemon jelly is frozen, mix the peach slices and finely chopped raspberries and make another layer of strawberry jelly. Let it cool for a while.

Once it is frozen, make a third layer by mixing orange peel tissue in half frozen orange jelly. Keep it for freezing.

Place the bowl in a bowl filled with warm water before serving to loosen the jelly from the side. Then let the bowl turn upside down in the plate. The frozen jelly will come out.

Eggless cake

Content: -

1/2 cup margarine, 1/2 cup almonds, 1/2 cup condensed milk, 1/2 teaspoon baking powder, vanilla essence.

Method:

Get the baking powder in the lamb, sift it through a sieve. Stir in margarine after 5 minutes.

Now prepare the dough by adding condensed milk and vanilla essence. Once the dough becomes soft, remove it to a greased dish with oil or ghee on the bottom. And bake in the oven for 5-20 minutes. The soft cake is ready.

Aflatun potatoes

Content: -

2 medium sized potatoes, salt, red chilli, 1 teaspoon lemon juice, 1 teaspoon oil, one or two garlic cloves, 2 finely chopped Simla chilies, 11/4 cup slightly finely chopped

Chopped tomatoes, 1 teaspoon coriander, 1 teaspoon finely chopped mint 1/2 teaspoon sugar, 1 teaspoon lemon juice, eight to ten small pieces of Simla chilli and enough salt to taste.

Peel a squash, grate it and soak it in salt water for two hours.

Peel a squash, grate it and grate it. Add salt, pepper and a little oil. Then put in the oven and bake for 20-2 minutes. Remove from the oven and place in a dish and serve hot with salsa ready.

To make salsa: - Heat a little oil, saute one or two cloves of garlic, add finely chopped Simla Chili and let it rise for a while.

Peel a squash, grate it and add finely chopped tomatoes and vinegar.

When it rises, add mint, coriander, sugar, lemon juice, salt and the remaining simla chilli.

Salsa can also be prepared a day in advance.

Roasted mushrooms

Content: -

1/2 bowl mushroom, 1 tablespoon oil, 2-3 bowls yogurt, 1-1 teaspoon ginger and garlic sauce, salt to taste, red chilli, and hot spices and garnish.

-2 drops orange color.

Method:

Prepare the mixture in a bowl by adding ginger and garlic sauce and salt, red chilli, hot spices, orange color and a little oil to the curd. Mix the cleaned mushrooms in the mixture and let it rest for 10 minutes. Now either put an oiled hand on the bottom of a tray and arrange all the mushrooms in it or fill it in the oven rod. Bake for 2-3 minutes. Serve hot, garnished with orange.