Feast: Enjoy the sweet and sour dishes on festive days

Cream kofta curry

Content:

2 medium sized potatoes boiled and mashed, 2 tablespoons chickpea flour, 1-12 cashews, 20 grams cheese, 2 teaspoons salt, 1 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, 2 teaspoons coriander powder, 2 Finely chopped chillies, 2 onions paste, 2 tablespoons Andulsan paste, 1 cup fresh tomato paste, 2 tablespoons frozen yogurt, 2 tablespoons oil, oil for frying, 1/4 cup cream chopped green coriander, pinch hot spices.

Method:

Mix mashed potatoes with chickpea flour, 1/2 teaspoon salt, chopped, green chillies and cheese. Then make small round loaves and fry them in hot oil till golden. ગરમ Heat a tablespoon of oil. Add onion and garlic ginger paste and saute. Add tomato paste and yoghurt and add remaining spices. Saute until the oil is released. Pour 2 cups of water and bring to boil. Pour the kofta as well as take it down with a surge. Add whipped cream, chopped coriander and spices.

Sweet flag

Content:

500 gms carrot, 200 gms milk, 500 gms Topra padvar, 1.1 / 2 liter milk. 1 kg sugar, 2 tbsp ghee, almond-pistachio-cardamom green leaf, foil.

First, divide the sugar into three equal parts. Wash the carrots and grate. Put a teaspoon of ghee and saute. After the water dries, add 1/2 liter of milk and stir. Once the milk is kneaded, add a portion of sugar and when it becomes hard, take it off.

Add 1/2 liter milk in topra powder and stir. Add sugar as soon as the mixture hardens. As hard as it is to swallow, let it settle down. Grate the milk and fry like a carrot. Add milk and make hard halva. And put green food in it. Cool down. After all the three things are done, put the ghee in the bottom of the plate and spread the carrot halva first. Then spread the white halva of Topra and the milky green halva on the top and press evenly with a bowl. All three have the same thickness. Now add the last dried fruits and sprinkle the cardamom seeds in a visible way. Square it with silver foil. This dish will look beautiful when served at any party. '

Vegetable risotto

Content:

1 cup basmati rice, 1 cup vegetables, (peas, capsicum, fennel) 1 1/2 teaspoons salt, 2 cloves, 2 pieces cinnamon, 1 large cardamom, 2-3 black pepper, 1 teaspoon cumin .

Method:

Wash the rice and boil it till it becomes a little raw and a little cooked. Then strain the water through a sieve. Boil all the spices in 1 cup of water with a little thick paste, strain this water. Heat the oil. Stir in the vegetables. Add rice and water and cook over low heat.

Sweet fragrant idli

Content:

1 cup rava (semolina), 2/3 cup milk, 2/3 cup yogurt, 1/4 teaspoon soda, 2 tablespoons grapes, 1/4 cup sugar, 1 tablespoon ghee, 1/4 teaspoon vanilla or favorite essence .

Method:

Heat ghee in a frying pan, lightly fry and let cool. Put milk, yoghurt, sugar and soda in a bowl and mix in a mixer. Add as well as the essence. Then stir the idli mixture once again and put it in the idli making pot, put water in the cooker and cook on steam for 20 minutes. Do not whistle on the cooker. Garnish with grapes on top while pouring the mixture. Serve hot.

Coconut ice

Content:

200 gms of crushed coconut, 200 gms of mash, 200 gms of sugar, 1/2 teaspoon of Kevada essence.

Method: Add 1/2 cup water in sugar and bring to heat. When the three strings of syrup are ready, take it down and mash it. Stir in the crushed coconut as well as the essence. Spread the mixture on a greased plate. After a while, cut into ice cubes and release.

Colorful penda

Content:

2 cups flour, 1 cup powdered sugar, 1 teaspoon chocolate powder, 2 drops red color (edible)

For decoration: nuts

Mix sugar in mava and knead by hand. Now divide it into three parts. Let one be white. Put chocolate powder in another and make chocolate color. Mix red in the third part and make red. Now make small sticks of three colors and put one color sticks together and serve in a glass plate.

Paneer Masala

Content:

20 gm cheese, 2 tsp salt, 1 tsp chilli powder, 2 tbsp poppy paste, 1 cup frozen yogurt, 20 gm mash, 1 tsp turmeric powder, 2 tbsp coriander and mint sauce, 1 tbsp finely chopped onion Finely chopped ginger, 2 chopped green chillies, 2 tbsp oil. Ingredients for garnish: chopped coriander

Cut the cheese into pieces and put 1/2 teaspoon of salt and turmeric in lukewarm water and keep it for 30 minutes. Then remove and place on a napkin. Cut each piece in half and put the sauce in it. Heat oil in a pan. Add onion, ginger and green chillies and fry. Add poppy paste and yogurt and fry a lot. Add salt, red chilli powder, mash and stir. Pour 1/2 cup water and bring to boil. Stir in the cheese pieces. Cover and simmer for five minutes. Add green coriander and serve.

-Glacier