*.Ingredients:>
30 ml IICE Green Apple Vodka.
30 ml Coconut Water.
60 ml Apple Juice.
148 ml Lemon Syrup.
*.Preparation:>
1. Pour the "IICE" green apple vodka, coconut water, apple juice, lemon syrup into cocktail.
2. Shaker filled with ice cubes. Shake well and strain into high ball glass & garnish with pineapple.
*.paneer ingredients:>
1 litre milk
2 tsp lemon juice or vinegar or curd / yogurt.
*.Materials required :
1. cheese cloth or muslin or a thin
cotton napkin some bowls and a heavy weight.
*Preparation of Paneer:>
1. boil milk.
2. when the milk starts boiling, add the lemon juice or vinegar.
3. as soon the milk completely
curdles , remove from fire .
4. strain the milk in the cheesecloth .
5. drain the whey .
6. collect the cheesecloth together with the coagulated milk shreds tightly.
7. place it on a plate and keep a
heavy weight on top of the cheesecloth .
8. check after 30 -40 minutes .
9. the paneer would be set .
10. once warm or cooled cut paneer into cubes or any shape .
11. you can also refrigerate the
paneer . keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge.
12. paneer stays fresh for 3- 4
days .
*.Tips: It,ll be best in Freezer.
*Ingredients:>
Whole Milk – 4 cups
Starter Yogurt – 1 heaping Tbsp
*.Preparation of home made Dahi or curd:>
1. Bring Milk to a boil on the stovetop ormicrowave. If you have a candy
thermometer, bring milk to approx 180 degrees Fahrenheit.
2. Allow Milk to cool to slightly warmer than luke warm (approx 115 degrees F on a candy thermometer).
3. Add Starter Yogurt to the Milk and blend together with a hand blender or whisk.
4. Transfer Milk to a container with a tight fitting lid.
5. Preheat oven to 180 degrees F and switch oven OFF.
6. Place container with milk into warm oven and set timer for 3 1/2 hours.
7. After 3 1/2 hours, remove yogurt from oven and store in refrigerator.
*.Tips:>
1. Starter yogurt can be from your previous batch or you can buy a small single serve Plain Yogurt from the grocery store.
2. Do not add starter yogurt into hot milk oryogurt bacteria will die and yogurt will not set.
3. If you prefer yogurt which is on the tart (sour) side, keep the yogurt in the warm oven for 5-6 hours. The longer you keep it outside, the more sour it becomes.
*.Ingredients:>
Cashewnut powder 1/2 kilogram
Sugar 1 cup
Saffron (kesar) 5-6 strands
Ghee 2 tablespoons
Silver warq 6-8 leaves
*Preparation:>
Step 1. Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a syrup of three thread consistency.
Step 2 Melt ghee and add to this syrup. Add cashewnut powder and mix thoroughly. Set aside to cool slightly. Knead it well and roll into half centimeter thick rectangle.
Step 3. Spread silver varq over it and cut into diamond shape of approximately one and half inch a side.
*. Mouth watering delicious sweets for all occasions.
*.Ingredients:>
( measuring cup used , 1 cup = 250 ml )
2 cups besan or gram flour
½ cup ghee
1 cup powdered sugar or boora
4 cardamoms , powdered in a
mortar - pestle.
1 or 2 tbsp golden raisins
*Preparation:>
1. dry roast the besan in a kadai
or pan on slow flame for about 10 -12 mins .
2. keep on stirring continuously
so that the besan is not burned and so that there is even browning .
3. melt the ghee and keep aside.
4. add the melted ghee and continue roasting the besan for some more 5 - 6 minutes stirring continuously.
5. the besan would start to give a
nice nutty fragrance and will start releasing ghee .
6. once you get a strong nutty
fragrance then switch off the fire .
7. remove the pan from the stove and keep down.
8. add powdered sugar or boora , for best taste use the boora .
9. add the powdered cardamom
and raisins .
10. you can also add chopped dry
fruits at this stage.
11. stir well so that no lumps are
formed.
12. once you have mixed the
besan ladoo mixture well then
let it cool down to room temperature.
13. make small or medium sized
besan ladoos and store them in air tight container .
*.Notes:>
if you are unable to form the ladoos
even when the mixture has cooled
completely , then keep the mixture in
the fridge for 20 -30 mins . the ghee
will solidify a bit and you will be
easily able to form the besan
ladoos .
*This the very populer sweet in India. & it,s a part of sweet moment.
