Yummy Creamy Fruit Desert

Ingredients:

5Pcs Mango Sliced

5Pcs Pineapple Sliced

5pcs Banana Sliced

5pcs Black Grapes Choped

2pcs orange flakes
5pcs strawberry

1 tsp Kisan Fruit Jam
2tsp Sugar Powder

1 tsp Mango Syrup

2tblsp Curd

1tblsp Milk

1tsp Honey

2tsp butter scotch

Mix Fruit For Garnishing

Reciepe:

1. Put Fruit Jam In ice cream cup
2. Mix it all fruit together in honey
3. Mix it Milk, Curd & Sugar powder & butter scotch, Rasana together & blend it well, till it get creamy
4. Make the layer of Mix Fruits on Jam in ice cream cup
5. Now Spread milk cream on fruits
6. Garnish with mix fruits,
7. Put in Freezer for 5 min.
8. now test yummy creamy fruit desert.

How To Preserve Food for the Winter

How To Preserve Food for the Winter

“It’s convenient to have a root cellar or a basement where canned goods can be stored, but if you have neither, you can still put aside local garden produce to eat in the wintertime. It’s meaningful and satisfying to do just one or two new things each year that will get you closer to self-sufficiency and healthier food. Perhaps you can freeze a few tomatoes when they’re in excess at the farmers’ market. Next year you might want to buy equipment to can tomatoes. You’ll smile to see them in the kitchen cupboard instead of processed food from the store.”
There are other ways besides canning and fermenting to have local food to eat in the wintertime. Here are three more ways to preserve the summer harvest for our winter feasts:
The freezer still seems essential: The content of our freezer varies with the current year’s harvest. We always enjoy the small green beans that are barely steamed before being placed in freezer bags. The pressure cooker softens vegetables, so I prefer freezing them to preserve their texture. My mouth waters now to think of winter meals when we cook them lightly in olive oil, garlic and salt. I’ve learned to label freezer bags so I don’t thaw diced bell peppers for dinner when I wanted green beans. Some of last year’s peaches made it into the freezer too, but this year I used the water bath method to can them. Shredded zucchini or even zucchini bread is frozen, and makes easy desserts and nice gifts in the winter.
The downside to using a freezer was that our electricity came from a coal-burning plant. We’re dependent on freezing for preserving the chicken and beef from our farm, so are delighted that we finally got solar panels installed.
What did people do before they had electricity to freeze food? Smoking meat to preserve it was one option, and a smokehouse was part of every homestead. Canning meat takes energy and a pressure cooker, but then the meat can be stored on shelves. Drying meat for jerky is still in favor, and there are methods that don’t require the amount of preserving chemicals that you find in store-bought jerky.
It’s fun to dry: Dried beans have become a staple at our house and are a frequent ingredient in winter meals. Many varieties of beans have made their way to us through friends and seed-savers. Whether bush or climbers, we eat or process some in the summer while they’re in the tender, green bean stage. Next stage is the shell beans that one can still bite into, and require 15 to 20 minutes cooking time. After that, I fall behind and allow the beans to dry on the vine. When one variety of beans appears dry and there’s an extra moment, I cut or pull the vines and put them in a bushel basket in the hot toolshed. They stay there until the slower evenings when I pull out a lawn chair to face the sunset and sit and shell beans into a large bowl. When the chickens head into their coop, I close up the henhouse and head inside for the night. I’m surprised when people comment on how much work it must be to have such a variety of dried beans in glass jars on the porch shelves. No wonder I find it a pleasure instead of work!

Bikaneri Aloe Vera Sabji

Ingridients:

400 grm  aloe vera

150  grm dana methi

2 tea spoon red chilli powder

1.5 spoon salt

1/4 tea spoon haldi

3 tea spoon dhaniya pawder

5 tea spoon amchoor

2 patti tej patta

1/4 spoon zera

6 table spoon oil
2 tbspn dry fruit

reciepe:

1. boil aloe vera & for 15minuts dana methi for 10 minutes
2. heat a pan & heat oil
3. give tadka of zeera & put it alove vera & dana  methi
4. put all masala init
5. cook it for 15 minuts, mix some dry fruits in it.
6. garnish with dry fruits
7. ready to serve, lets try with hot chapati.
   

Muglai Paratha

Ingredients:

1 bowl Meda

6 tea spoon oil

1 bowl boil water

1 bowl Gram flour (Besan)

1.5 tea spoon salt

2 tea spoon chilli powder

1/2 spoon termaric powder

1 tea spoon Ajwayan

2 small chopped onion

2 chopped tomato

2 chopped green chilli

Method:

1. Sieve together Meda, or salt.
2. Rub the sieved Meda with 1 tsp oil and slowly add water (85- 100 ml) to make a stiff dough.
3. Divide the dough into 4 equal portions and shape them into round balls.  
4. Roll out each ball into a thick flat round
5. Add Water in gram flour, pich of salt, ajwayan, termaric powder, & chilli Powder and Make pest.
6. spread gram four pest on Chapati.
7. Garnish all vegetable on gram flour pest.
8. Heat griddle and apply a little oil.
9. turn and fry the other side by applying oil
10. When brown patches appear on both sides, remove from the griddle and serve hot with Tomato souce & pickles

Banana Lassi

Ingredients:

1 Bowl Curd

1 Pinch Cardamom

2 Tea Spoon Rose Water

1 Tbsp of chopped pistachios & flaked cashewnuts

7-8 pieces  Raisin

4-5 Saffron

2 Tea Spoon Honey

4 Tea Spoon Suger

1 Sliced Banana (do not blend)

1 Table spoon crushed Ices cubes

Prepration:

1. Place all ingredients except nuts, Raisin, Honey & Banana in a blender.
2. Blend Until Smooth.
3. Pour Banana sliced in mixture.
4. Serve in drinking glasses with a sprinkling of nuts.
5.  Spread honey & take a sip.

 

Instant Anarsa

Ingredients for Instant Anarsa

Maida - ½ cup Gram flour - ½ cup Condensed milk - ½ cup Milk - 1-2 tbsp Sesame seeds - 2 tbsp Baking powder - ½ tsp Oil - to fry anarse

How to make Instant Anarsa:

Take maida-gram flour in any big bowl and add baking powder. Mix all ingredients really well. Also add condensed and bind the batter. If the batter appears to be dry then add milk as per the requirement. Keep the batter bit thick so that it remains easy to make balls from the batter. Take some oil in a pan and place it on flame for heating. Dust your hands with some dry flour and take little amount of batter. Roll the batter giving it a shape of ball. Dust this ball with sesame seeds and roll again. Place the sesame seeds coated ball on a plate. Like wise prepare all balls from the batter.

When oil gets hot; place the balls into it. Keep the flame low and fry until they turn golden brown in color from all sides. Like wise fry all anarse.

Maida-gram flour instant anarse are ready. Serve savory anarse balls along with tea or coffee. Store the rest in an air tight container and place it in fridge. Enjoy eating for upto 7 days.

Suggestion:

If anarse balls splatter add some more maida in the batter and mix well. Now balls will not splatter while frying.

Instant Anarsa Recipe - Mainda besan Anarsa Recipe

Redishes Bread Sendwiches

Difficulty: Easy |
Total Time: 50 mins,
plus at least 24hrs pickling time |
Makes: 16 tea sandwiches (or 4 regular sandwiches)

Butter and radishes on a slice of bread is a classic combination. For these sandwiches, we’ve pickled the radishes to give them a sweet and tangy bite, slathered soft white bread with butter, and used watercress for a peppery crunch. Serve them at a bridal shower or an afternoon tea party with cucumber sandwiches and a fruity tea-infused sparkling punch.

Game plan: The pickled radishes need to be made at least 1 day in advance, so plan accordingly.

INGREDIENTS

For the pickled radishes: 1/2 cup red wine vinegar 1/4 cup granulated sugar 1/4 cup water 2 teaspoons kosher salt 1/2 teaspoon yellow or brown mustard seeds 1/4 teaspoon coriander seeds 1/4 teaspoon whole black peppercorns 1 bay leaf 1 bunch red radishes (about 10 to 13 radishes)

For the sandwiches: 4 tablespoons unsalted butter (1/2 stick), at room temperature 8 slices white sandwich bread Kosher salt Freshly ground black pepper 1 cup watercress (from about 1/2 bunch), tough stems removed

INSTRUCTIONS

For the pickled radishes:

Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally until the sugar has dissolved. Remove the brine from the heat and let it cool for 5 minutes. Meanwhile, prepare the radishes.

Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar.

When the brine is ready, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Refrigerate and let pickle at least 1 day before using. The pickles can be kept in the refrigerator for up to 5 days.

For the sandwiches:

Spread 1/2 tablespoon of the butter on each bread slice. Season with salt and pepper. Divide the watercress among 4 of the bread slices. Shingle the pickled radishes over the watercress (about 20 per sandwich), overlapping them slightly. Close the sandwiches with the remaining 4 slices of bread. Trim the crusts. Make 2 cuts on each sandwich to form 4 rectangular tea sendwiches.