Follow us    
Login
Sign in Sumul

Recipes

NEXT

 

  • Halwasan

    Ingredients

    • 6 slices large sized sandwiches bread
    • 1 cup milk
    • 2 tbsp grated cheese
    • butter to spread on slices
    • 1 cucumber thinly sliced
    • salt
    • Sugar - 2 1/2 cup
    • fresh ground black peppe

    Method

    Take 500 ml of milk in a pan. Bring it to a boil. Add lime return to low heat, stir gently till all milk curdless. Take rawa and Gum in another pan. Roast it for sometime and add ghee in it. Mix it with curdless milk. Take sugar in another pan and heat it till it dissolve. Add above mixture in it and heat it at low flame till the water evoparates. Add javantri, nutmeg and elaichi powder. Now put it on plate by making round pieces. Dacorate it with Magaj Tari and almonds.

    The dish is ready to serve.

  • Milk Toasted Sandwishes

    Ingredients

    • Milk 500 ml.
    • Rawa 1 1/2 Tea spoon (Soji)
    • Gum 1 1/2 tsp
    • Ghee 2 tsp
    • Sugar 200 gsm
    • Mace 1/2 tsp (Janvantri)
    • Cardamom 7-8 BNos. (elachi)
    • Pellitory 50 gms (Magaj Tari)

    Method

    • Hold 3 slices at a time and cut diagonally to get six triangles. Keep each set of 3 separate so they fit one on the other exactly
    • Take the milk in a saucer. Use a cutting board to make the sandwich
    • Apply butter to the bread, dip in milk of 2-3 seconds. Place on the board. Spread some cheese. Sprinkle a pinch of salt and pepper. Apply butter to next slice, dip and place on first. Place cucumber slices on it. Sprinkle salt and pepper as before.
    • Apply butter to third slice. Dip and place on second. Apply a dot of butter on top.
    • Lift with a spatula and place on a warmed griddle. Toast the surfaces and sides till brown, turning to toast all over. Repeat for remaining sandwiches. If griddle is large many can be done at a time. Serve hot with french fries spicy ketchup and decorated with thin cabbage strip.

    Variation

    The fillings may be varied as per fancy like boiled potato slices, capsicum rings, onion rings in one or more combinations. Also crushed red chilli or paprika may be sprinkled on the cheese if a tangy taste is desired.

  • Strawberry Milk shake

    Ingredients

    • 250 gms fresh Strawberrys
    • 1 litre fresh Milk
    • Sugar as per taste
    • Strawberry Ice Cream

    Method

    • Wash the strawberry and chop it finely.
    • In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth paste.
    • Add the rest of the milk and blend it once again.
    • Strain it with a mesh into a large jar. Let this cool at least 2 hours
    • Serve it in tall glasses with a scoop of strawberry ice-cream..
  • Paneer

    Ingredients

    • Milk - 1 litre
    • Citric Acid or Lemon (juice) - 1/2 tsp
    • Water - 2 tbsp

    Method

    • Dissolve the citric acid in water.
    • Bring milk to boil, stirring continuously.
    • Add the acid solution gradually, while stirring.
    • When the milk curdles fully, switch off the gas.
    • Cover for 3-4 minutes.
    • Drain into a muslin cloth.
    • Hold pouch under running water.
    • Press out excess water.
    • Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.
  • Kalakand (Milk Burfi)

    Ingredients

    • 2 litres milk
    • 1/2 to 3/4 cup sugar
    • chopped nuts to decorate (pista, almonds)
    • silver foil (optional)
    • 1/2 tsp citric acid dissolved in 1/2 cup water.

    Method

    • Boil half the milk and add the citric solution as it comes to boil
    • Switch off gas. Once the chenna settles sdowieve through muslin cloth, press out excess water, take in a plate and press down.
    • Do not knead..
    • Put the remaining milk in a heavy pan and boil to half
    • Add the chenna and boil till the mixture thickens, stirring continuously
    • Add the sugar and continue to cook, stirring all the while till softly thickens in a lump
    • Set in a tray, apply silver foil and sprinkle the chopped nuts