INGREDIENT
- Pasta 1cup
- Mushroom 1/4cup
- All purpose flour 2tbsp
- Milk 4tbsp
- butter 2tbsp
- Mix herbs/orgeno 1tsp
- Black pepper crushed 1tsp
- Oliveoil 1tsp
- cheese
- Salt to taste
PROCEDURE
- Boil pasta in 3cup water with salt and oil, when pasta is cooked strain the water(do not over cook pasta)
- Clean and cut mushroom as desire and saute it in little oil for 5mins, keep it a side.
- In non stick pan put butter,when melt add all purpose flour and saute till it lives aroma
- Put milk mixed with little water in the flour mixture and keep stirring so no lump forms as soon as its starts boiling add pasta,mushroom, mixed herbs/orgeno,black pepper and mix it well.
- Now put grated cheese on top cover it with lid and simmer it for 5mins and take it off the heat.
- Serve hot.
TIPS
- After adding cheese u can also grill pasta
- You can use any oil instead of olive oil
INGREDIENT
- Mushroom 1packet
- Onion 2
- Tomato 2
- Green chilli 3-4
- Coriander 1cup
- Mint
- Ginger 1inch
- Garlic 3-4
- Coriander powder 1tbsp
- Cumin powder 1tbsp
- Salt
PROCEDURE
- Wash and cut mushrooms as desire
- Grind green chillies, coriander, mint, ginger and garlic with little water.
- In a skillet saute onion till translucent
- Add tomato and the grind mixture to onion and saute well now put coriander powder, cumin powder and salt to taste.
- Now add cleaned cut mushroom and cook for 6-7 min.
- Mushroom green masala are ready to serve with chapati or rice
INGREDIENTS
- Chicken 1kg
- Methi(fenugreek leaves) 1/2 cup
- Onion 2
- Tomato puree 3/4
- Curd 2tbsp
- Turmeric 2tsp
- Red chilli powder 2tbsp
- Cumin powder 1tsp
- Garam masala powder 1tbsp
- Black peppercorns 2
- Cinnamon small piece
- Black cardamon 1
- Bay leaves 2
- Cloves 2
- Ginger 3tbsp
- Garlic 2tsp
- Almond paste 4tbsp
- Oil
- Salt to taste
PROCEDURE
- Marinate chicken with turmeric powder,chilly powder,ginger paste and salt for 1hour
- Wash methi properly, cut and saute it in little oil till all water evaporate, when done take it off in a plate.
- Slice onion and saute till golden brown,when cooled grind onion adding curd, do not add water to it.
- Hot oil in skillet put bay leaves,cloves,black cardamon and cinnamon stick roast till it leave aroma then put onion and curd paste and ginger garlic paste, saute till it leaves oil.
- Add tomato puree to it saute for 1min, then add all spices and salt to it and saute well.
- Put marinated chicken with little water and let it cook till done.
- Now add methi and almond paste and let it simmer for 2-3min.
- Serve with roti or jeera rice.
TIPS
- To make almond paste, soak almonds in hot water for 10min, remove the skin and grind with little water.
- Do not cook chicken more once you add methi or else it will make the chicken bitter.
INGREDIENT
- Besan 2cups
- Ghee for deep fry
- Caster sugar/Powder sugar 1 cup(can add more sugar if you like)
PROCEDURE
- Add little water to besan and make tight dough
- Make small balls of the dough,apply oil on your palm and press the dough balls on your hand to flatten it or u can also roll it with rolling pin.(like puris)
- Deep fry the besan puris on medium flame, do not make it brown.
- Now brake the besan puri into small pieces and then grind them in mixer like semolin.(rawa)
- Now put sugar in the kadai and let it melt, as the sugar melts add the grind besan mixture into it and mix them well you can even add ghee if you like.
- Remove the mixture in plate and make desire size balls of it.(ladoo)
- Ladoos are ready to serve.
TIPS
- You can add kesar to the melting sugar and garnish the the ladoo with pista.
