CHOCO PIE

Content:

Biscuits: 10 pieces

Milk: 1 cup

sugar(powder):2/3 tsp (according to your taste)

Chocolate powder: 4/6 tsp

Fruit Jam: 5 tsp
 
dry nuts(small pcs):2 tbs

Butter paper: Small 1

Method:



First, turn on your fridge cooling. Now add chocolate powder, sugar, and milk in a bowl and mix  it well. take a biscuit put1 teaspoon jam on it and cover it with another biscuits.do the same with other biscuits.put butter paper on a plate.now dip all the biscuits into the mixture (the mixture should be thick.)and one by one keep them on a butter paper.sprinkle some nuts at the top of these biscuits. Now keep these pie/ Choco inside a deep fridger for (1 hour).. YOUR Choco Biscuits / pie is ready.serve these cool chocopie to your guests.hope they'll love it.

CAPSICUM BARFI

INGREDIENTS:

capsicum puree:1 1/2 CUP
roasted mava (khoya):1 1/4 cup
sugar:1 1/4 cup
powdered cashewnuts (kaju):2 tbs
freshly grated coocnut:1 tbs
ghee:1 tbs
quick cooking rolled:1 tbs

For The Garnishing:

pistachio flakes


Method:



 Heat the ghee in a pan, add the capsicum paste and saute for 3 to 4 minutes. Add the khoya, oats, sugar, cashewnuts powder, coconut and mix well and cook till the mixture becomes lumpy and leaves the sides of a pan.
    Grease the plate, pour mixture, garnish with pista flakes, cut it in a desired shape, serve.

CHANADAL HALWA

Ingredients

•	Split Bengal gram (chana dal) ,soaked and boiled	1 cup
•	Pure ghee	3 tablespoons
•	Saffron (kesar)	a few strands
•	Khoya/mawa,grated	1/4 cup
•	Green cardamom powder	1/2 teaspoon
•	Sugar	3/4 cup
•	Cashewnuts,halved	10-12
•	Almonds,slivered	10

Method
Crush the chana dal in a chopper attachment and put it into a deep non stick pan. Add ghee and cook on medium heat, stirring continuously, till fragrant and lightly browned.
Add saffron and mix. Add khoya and mix.
Add green cardamom powder and sugar and cook till sugar dissolves.
Add cashewnuts and almonds and mix. Cook for 1-2 minutes.
Serve hot or at room temperature.

OATS SOUP

ingredients:

oats:(powder):2 tbs

corn(creamy style):450grms

soya sauce:1/2 tbs

chopped spring onion:1 tbs

salt:as per taste

method:

mix all the ingredients leaving spring onions.cook it for 25 minutes.ur soup is ready.serve it 

ORANGE PASSION

  

Ingredients:

Orange juice:100ml

Pieces of orange:8

 Passion fruit syrup:10 ml 

  

For garnishing:

Orange twist

Put pieces of oranges inside a glass and mix it well.add crushed ice and passion fruit syrup into it.than add orange juice on the top of the mocktail and mix it .put ornage twist at the top of the glass n serve it.

PANEER TIKKA

Ingredients:

	Cottage cheese (paneer),cut into 1-inch cubes	500 grams
	Green capsicums,cut into 1 inch pieces	2 medium
	Oil	4 tablespoons
	Butter	1 tablespoon
	Marinade:
	Yogurt,drained	1 cup
	Ginger paste	1 tablespoon
	Garlic paste	1 tablespoon
	Kashmiri red chilli powder	2 teaspoons
	Garam masala powder	1 teaspoon
	Lemon juice	2 tablespoons
	Salt	to taste
	Mustard oil	2 tablespoons
	Onion tomato masala
	oil:	2-3 tablespoons
	Cumin seeds	1 teaspoon
	Onions	4 medium
	Garlic,chopped	7-8 cloves
	Ginger paste	1 teaspoon
	Garlic paste	1 teaspoon
	Tomatoes,chopped	3 large
	Salt	to taste
	Tomato puree	1/4 cup
	Red chilli powder	1 1/2 tablespoons
	Turmeric powder	1/4 teaspoon
	Coriander powder	1 teaspoon
	Cumin powder	1 teaspoon
	Fresh coriander leaves,chopped	1 tablespoon
	Kasoori methi ,crushed	1 teaspoon
	Garam masala powder	1 teaspoon
	Cream	1/4 cup

Method:

To make the tikkas combine all the ingredients for the marinade and whisk well. Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator. Thread the marinated paneer cubes onto skewers. Heat oil on a tawa and place the skewers on it. Cook turning the skewers a few times, so that the paneer browns evenly on all sides. Take the paneer cubes off the skewers, place on a plate and set aside. For the onion-tomato masala, heat the oil in a pan. Add cumin seeds and when they begin to change colour, add onions and sauté till well browned. Add garlic and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for another minute. Add tomatoes and salt and cook, covered over low heat till the tomatoes are soft and pulpy. Add tomato purée, red chilli powder, turmeric powder, coriander powder, cumin powder and half a cup of water and cook, covered, over medium heat for three to four minutes, or till the oil separates. Stir in the coriander leaves, kasoori methi, garam masala powder and cream. Cook for another two minutes. Add paneer tikka and capsicum, stir gently and serve with a dollop of butter on top.

CHOCOLATE

Ingredients

 

•	Chocolate sponge cake	1/ 8-inch
•	Vanilla Custard powder	4tablespoon
•	Milk	2 1/2 cups
•	Sugar	4 tablespoons
•	Grated chocolate	2 tablespoons
•	Fresh cream	1/2 cup
•	Chocolate chips	1/2 cup

Method:
 
Mix vanilla custard powder with milk till smooth. Pour into a non stick pan and cook, stirring till thick.
Crumble the cake into a bowl.
Add sugar to the custard and stir. Add chocolate, cream and whisk till well blended.
Spread ⅓ of the cake crumbs at the base of a serving bowl, pour half the custard over, spread ⅓ of the cake crumbs, sprinkle half the chocolate chips. Pour the remaining custard, sprinkle the remaining cake crumbs and remaining chocolate chips.
Cool down to room temperature and chill in the refrigerator. Serve chilled.