Vanilla Panna cotta

Shikampuri Kebab

Ingredients..........................

1. Mined meat- 400gm
2. Grated ginger- 1tsp
3. Grated garlic- 1tsp
4. Chopped green chili- 1-2
5. Cumin seeds-1tsp
6. Coriander pwd- 2tsp
7. Roasted gram flour- 5tsp
8. Turmeric pwd- 1/2tsp
9. 5spices pwd- 1_1/2tsp
10. Yoghurt- tsp
11. Chopped coriander- 4tsp
12. Salt to taste
13. Oil- 6tsp
14. Chopped onion- 2
15. Almond pwd- 3tsp

Method...............................

• Heat the wok, pour oil after 1/2 min. add cumin seeds, ginger, garlic and fry till golden brown, after that put chopped onion and all dry spices fry for 1 min.

• Now add chopped coriander and almond pwd fry again for 1 min. switch off the gas and transfer the mixer in another bowl.

• Wash the minced meat keep aside, now heat the wok again pour 2tsp oil, add mixer, minced meat and roasted gram flour, salt- mix them properly and add litle water and cook for 5 min.

• Switch off the gas and transfer to another bowl and leave for cool, after that make a small balls whatever you want shape, heat the flat pan pour some drop of oil and place the shikampuri kebabs and shallow fry from all sides.

• Shikampuri Kebab is ready to serve.

French Pate

Ingredients....................

1. Chicken liver- 250gm
2. Minced Ginger- 1/2tsp
3. Minced Garlic- 1/2tsp
4. Cumin seeds- 1/2tsp
5. Chopped onion- 1big
6. Red wine- 5-8tsp
7. Salt to taste
8. Coriander pwd- 1tsp
9. turmeric pwd- 1/4tsp
10. 5mixed spices- 1/2tsp
11. Oil/ Butter- 3tsp

Method........................

• Heat he oil add cumin seeds after 1/2 min, add ginger, garlic minced and onion fry for 1/2 min or till golden brown.

• Now add dry spices, like coriander rpwd, 5mixed spices, turmeric pwd and salt, mix em and cook for 1/2 min. now add chicken washed liver, now add   red wine and cover with lid and cook for 5min. do not burn liver's water, which will help in blender

• Take a loaf tin and spread cling flim, switch off he heat and transfer in chopper make smooth paste and pour in loaf tin and press it evenly, cover it with cling flim and keep in cool place.

• After 4-5 hour, you can cut the pieces and place on bread  drop mustard dressing and serve . 

Rajasthani Ghewar

Ingredients........................

1. Plain Flour- 200gm
2. Ice cubes- 4-5
3. Chilled water- 1glass
4. Oil/clarified butter-40gm
5. Oil for fry- 1cup
6. Food colour- 1/2tsp
7. Sugar syrup- 1+1/2 string
8. Dry-fruits for garnishing
9. Rabdi for garnishing

Method....................

• Take a pan, add oil and ice cubes and whisk hem for 10 min. till oil becomes thick or fluffy, now put chilled water slowley- slowely and whisk again, now add plain flour gradually and whisk again, make sure no lumps are there.

• Batter should be very smooth, now add food colour and mix them properly, keep aside for 1/2 min.

• Heat the wide mouthed wok . add oil approx- 500gm, high flame, take a laddle , pour 1 laddle batter an dpour thin line in the center of oil, lots of foam forms on the surface, flame should be high , with skewer make a hole in center  of the ghewar, wait for 2 min. aftre that keep flame on medium high for 5 min.then with the help of skewer , take the ghewar out and keep it in slant plate.

• Now deep  ghewar in sugar syrup live for 2 min. take out ghewar, garnishing according to you.

• Rajasthani Ghewar is ready to serve.

Indian Patisa (Sohan Papdi)- Indian sweet bite

Ingredients..............................

1. Palin flour- 1/2bowl
2. Chickpeas flour- 1/2bowl
3. Oil- 1cup
4. Sugar- 1bowl
5. Water- 1+1/2bowl
6. Liquid Glucose- 2tsp
7. Pistachios- 1tsp

Method..............................

• For sugar syrup, heat the wok, add water and sugar, cook for 15 min.when it turns in golden brown , put glucose syrup and cook again till golden brown.

•  Mean while, heat the wok, add oil after 1/2 min add plain flour and chickpeas flour, mix them well and cook at low medium heat for 15 min, stir continuously, when you get aroma, off the heat, mix sugar-glucose syrup and fold them properly, you can see thin string. 

• Now pour the mixer on plat from and spread evenly by hand or rolling pin. make the light cut using with sharp knife, leave for 1/2hour.

• Indian Patisa (Sohan Papdi)- Indian sweet bite is ready to eat