Love for cooking

SWEET RICE ingredients: 3 Servings 1 cup basmati rice 1 cinnamon stick 1 green cardamom 3 tablespoon ghee 1/2 teaspoon salt 1/2 cup sugar 1 1/2 cup water For Seasoning 1 1/2 teaspoon turmeric For Garnishing 1/2 cup cashews dry rose petals as required HOW TO MAKE : Step 1  / 3 To prepare this lunch recipe, in a medium sized bowl, soak rice in water for 20 minutes. After that, transfer the rice in the rice cooker and add 2 cups of water in it. Turn on the rice cooker and let these cook. Alternatively, you can parboil the rice over medium flame in a deep-bottomed pan with 4 cups of water. Once done drain the excess water and transfer the rice in a bowl. Step 2  / 3 Now, place a large pan on medium flame and add ghee to it. Once the ghee is hot, add green cardamoms, cinnamon stick, turmeric powder and sugar in it. Fry these well and then switch the flame to low. Step 3  / 3 Check for the rice now. Once cooked, add rice into the same p...

Chocolate Milkshake Ingredients 1 tbsp chocolate hazelnut spread (optional) 250ml semi-skimmed milk 2 scoops chocolate ice creams 5 marshmallows 30ml double cream, whipped 1 tsp toasted hazelnuts, chopped Method Load the back of a teaspoon with a little of the chocolate spread and spread it in a long line from the bottom of the inside of the glass to the top. Put the rest of the chocolate spread into a bowl in the microwave or in a small saucepan over a low heat. Warm through for a few seconds just until runny and set aside. Put the milk and chocolate ice cream into a blender. Whizz everything up until smooth then pour into your prepared glass. Top with a layer of the marshmallows and a spoonful of whipped cream. Decorate with a drizzle of the warmed chocolate spread and a few toasted hazelnuts. Serve immediately with a straw.

PANCAKES  INGREDIENTS: 1 1/2   cups   all-purpose flour 2   tablespoons   sugar 2   teaspoons   baking powder 1   teaspoon   baking soda 1/2   teaspoon   salt 1   cup   milk or buttermilk 2   large eggs 1/4   cup   melted butter METHOD: In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt. Whisk in milk, eggs, and melted butter just until combined. Preheat a flat griddle over medium-high heat. Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping. Cook other side until golden brown. Serve hot with syrup.

Squid chilli INGREDIENTS Squids (cleaned and cut into rings)– 400g Onions (sliced) – 1 Capsicum (sliced) – 1 Tomato (sliced) – 1 Green Chillies – 2 Turmeric Powder – 1/4 tsp. Ginger garlic paste _ 1 teaspoon Garlic (finely chopped) – 6 cloves Ginger (finely chopped) – 1 inch Red Chilli Powder – 1 tsp. Coriander Powder – 1 teaspoon Red chilli paste - 1 teaspoon Curry leaves 2 spring Oil 2tbsp salt 2tsp DIRECTIONS Marinate the squid with turmeric powder, chilli powder, coriander powder , ginger garlic paste , salt and lemon juice Add oil in a pan and fry the squids for 5-8 min. Add oil in another pan and saute chopped garlic, ginger, sliced onion ,capsicum and tomatoe in high heat for 8 min . Add fried squid along with the water if it's there . Add chilli paste and salt and fry for another 8 min . Finally add garam masala and curry leaves . Serve hot.

PRAWNS SUKKA Ingredients: 15 King Prawns (shelled, deveined and cleaned) 1 Onion, chopped 1 1/2 Tomato, chopped 1 inch ginger, chopped 3 Garlic Flakes, crushed 2 Green Chili, chopped 1 tsp Mustard seed Curry Leaves, few springs 1 dry red chili 1 tbsp oil 1/4 tsp turmeric powder Salt to taste For the Dry Paste: 2 tsp coriander seeds 1 tsp cumin seeds 6-7 Dry Red Chili 1/4 mustard seeds a pinch of fenugreek seeds 1/2 cup Fresh Coconut, grated 1 tsp Tamaric power  Method: Clean the prawns well by removing its head, shell and deveining it. Keep aside. Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside. Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves. Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir....

PANEER NUGGETS  INGREDIENTS FOR PANEER MARINATION: 1   tsp   ginger-garlic paste ½   tsp   kashmiri red chilli powder / lal mirch powder ½   tsp   pepper ,  crushed salt to taste 2   tbsp   coriander leaves ,  finely chopped 1   tbsp   lemon juice 8   cubes paneer / cottage cheese OTHER INGREDIENTS: ¼   cup   corn flour 2   tbsp   maida / plain flour / all-purpose flour / refined flour ½   tsp   pepper ,  crushed salt to taste ½   cup   water ,  for batter ½   cup   panko bread crumbs / crushed corn flakes oil for deep frying INSTRUCTIONS firstly, in a large mixing bowl take 1 tsp ginger-garlic paste, ½ tsp chilli powder, ½ tsp pepper and salt to taste. also add 2 tbsp coriander leaves and 1 tbsp lemon juice. mix well to form paste. coat the prepared paste to paneer cubes. cover and allow to marinate in refrigerator f...

Daal baati churma INGREDIENTS OF DAAL BAATI 2 Servings 1 cup wheat flour 1/4 cup green moong dal 1/4 cup chana dal 1/2 tablespoon ghee 1/4 teaspoon garam masala powder 1/2 teaspoon red chilli powder 1/8 teaspoon turmeric 1/4 teaspoon coriander powder 1/2 tablespoon lemon juice 2 pinches salt 1/2 tablespoon coriander leaves 1/4 inch ginger 1/4 teaspoon cumin seeds 1/4 teaspoon mustard seeds 2 cup water 1/4 cup toor daal 1 tablespoon urad dal For Dough 1/2 tablespoon semolina 1 tablespoon ghee 1 pinch salt HOW TO MAKE DAAL BAATI Step 1  / 4 To prepare the baatis, take a glass bowl and add wheat flour with rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in the size of a ping pong ball. Meanwhile, heat a gas tandoor and roast the dough balls on low heat for sometime. Make sure they are brown and crusty. Step 2  / 4 Then, break open from the top and pour some fresh ghee on the halves. Th...

Carrot Soup INGREDIENTS: 2   tbsp   oil 2   clove   garlic 1   inch   ginger ½   onion ,  sliced 4   carrot ,  roughly chopped ¼   potato / aloo ,  cubed 1   tsp   salt 2   cup   water few mint / pudina ½   tsp   pepper ,  crushed INSTRUCTIONS firstly, in a pressure cooker heat 2 tbsp oil and saute in 2 clove garlic and 1 inch ginger. further saute ½ onion for a minute. also saute 4 carrot, ¼ potato and 1 tsp salt. now add 2 cup water and few mint leaves. cover and pressure cook for 4 whistles or till carrot gets cooked well completely. once the pressure relases, open the cooker lid and remove mint leaves. cool the mixture completely and transfer the cooked carrot to blender. blend to smooth paste without adding any extra water. transfer the prepared carrot paste into kadai along with leftover water from cooked carrot. mix well adjusting th...

                    Vanilla Pudding 🍮  Ingredients 1/3 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 cups milk 2 large egg yolks, slightly beaten 2 tablespoons butter, softened 2 teaspoons vanilla Steps 1 In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 2 Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. 3 Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator