Punjabi kadhi

 

✨✨Punjabi kadhi✨✨

✨Ingredients,✨

1.5 cups  khatta dahi or chas

3 cups water or add as required

½ teaspoon red chilli powder

½ teaspoon turmeric powder

1 generous pinch of asafoetida (hing)

1 to 1.5 teaspoon salt or add as required

. 2 tbsp Organic fusion all purpose masala.(https://www.facebook.com/groups/168363303645045/permalink/924707201343981/) 

2-3  small to medium onion  chopped
1 tablespoon chopped ginger

2 green chillies, chopped

2 red chillies, broken

1 teaspoon cumin seeds

✨Method✨

In a bowl take 1.5 cups  curd  Whisk it well till smooth

Add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.

Stir and mix everything again.

Add 3 cups water and stir again.

Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Keep the curd mixture aside.

In kadai, heat oil.

Add the 1 tsp cumin seeds and a generous pinch of asafoetida. 

Add chopped onion. Stir and saute for 3 minutes on a low flame.

Then add chopped ginger, 2 green chillies, chopped. Stir and saute for a minute.

Now add organic fusion all purpose masala ,2 dry red chilies (halved or broken). Stir and saute for a minute on a low flame.

Then add the curd mixture.

Stir very well.

Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook the kadhi will be around 14 to 16 minutes.

After the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken. 

If the kadhi becomes too thick, then add some hot water.

Garnish with fresh coriander and serve with a spoon for pure ghee on it.

For the pakoras u can add as per ur choice or even put Bundi.

Matar ko Nimona

 Matar ka nimona 

2 cup peas boiled. 

Boiled and fried potatoes 4 big nos keep aside. 

In a mixture jar take

 1 cup boiled peas , 

1 tsp sauf, 

1tbsp jeera, 

1 tbsp sugar,

 1tsp haldi, 

1 tsp kashmiri lal mirchi powder, 

1 tbsp dhaniya powder, 

1 /2 tsp hing, 

Hara dhania chopped 1/4 cup, 

Dal chini 2 pcs small, 

1 tbsp aloo bhujia.

Ginger garlic. 

Imli pulp or lime juice  1 tsp. 

Grind all together to a fine paste. 

In a wok add mustard oil 2 tbsp and normal oil 1 tbsp. 

Add jeera, chopped onion 1 big saute till translucent add kashmiri red chilli powder add the peas paste saute if it's sticking to bottom add 1/2 cup piping hot water. Cover and let it leave oil again add 1 fine chopped tomato and add the remaining 1/2 cup water add salt. 

Once oil seperates add 1tsp pav bhaji masala and garam masala 1/2 tsp , add the remaining boiled peas and 

 golden fried potatoes. Leave it on slow gas. 

In a seperate pan add pure ghee once hot add jeera and 

 fine sliced onions add hara dhania 1 cup and fry together add a pinch of salt once it changes it's color pour in the sabji and switch if the gas. 

Done . 

JUJUBES
Basic recipe 

INGREDIENTS:-
500gms Grained sugar
25gms Liquid glucose
250ml Water
35gms Gelatin
50ml Lemon juice

Melt the gelatin o double boiler .Keep aside
Keep the sugar liq glucose water on simmer(NEVER STIR THE SUGAR WHEN KEPT FOR BOILING TILL THE BOIL COMES)
Let the sugar boil the temperature should reach 117 degree centigrade to 124 degree centigrade ..
Once the consistency is soft ball when dropped in the water add gelatin (GELATIN SHOULD ALWAYS BE SOCKED IN WATER LITTLE MORE THEN THE QUANTITY OF GELATIN AND STEERED ON DOUBLE BOILER BEFORE USING)& lemon juice and put of the gas.
Separate it in different containers and add colour as desired.
Grease the tray or use silicon sheet and pour on it and keep in room temperature over night.
In the morning cut it as required and coat it in Castor sugar and serve.

Cream frosting

This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it.”
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.