New Eid recipes

Ingredients:-

Method:-

1. In a pan add water and sugar and cook till make a slightly thick syrup.
2. Add food color.
3. In another pan fry vermicelli in butter till it is brown.
4. Add milk and cook till the milk dries in a low heat .
5. Now Add the saffron, syrup, and cardamoms and cook till dries.
6. Sprinkle the nuts on top and serve.

Ingredients:-

For layer three:

• 100 ml soured cream
• 100 ml crème fraiche, 1 tbsp sugar 
• 1 tsp vanilla sugar

Method:-

1. Crush biscuits in a blender or by hand. Mix in butter.
2. Press out the mixture in a baking tin with the back of a spoon. Bake in the middle of the oven at 175 degrees C for 15 minutes.
3. Combine eggs, white cheese, sugar and vanilla sugar to smooth mixture. Fold in blueberries.
4. Pour mixture on top of pre-baked base and bake in middle of oven for 30 minutes.
5. Remove from oven when cake begins to rise. Allow to cool for 20-30 minutes.
6. Combine soured cream, creme fraiche, sugar and vanilla to a smooth mixture. Spread it carefully over the cooled cake.
7. Place it in the oven & bake it for further five minutes.
8. Allow to cool a little & place it in the refrigerator overnight.

Ingredients:-

Method

1. Wash and drain the mince. Mix the split gram (Chana Dal), whole spices, a cup of water and salt to taste.
2. Cook until it becomes dry.
3. Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture in to fine paste and knead into a dough.
4. Now add the chopped mint leaves, lime juice and salt to taste. Make lemon sized balls of the dough.
5. Flatten the balls and stuff with a little onion mixture.
6. Dip the stuffed KEBABs in the beaten eggs and shallow fry till it cooked.

Ingredients:-

Method:-

1. Blanch and grind the almonds to a fine paste with half cup milk.
2. Mix together the ground almond paste and rice flour.
3. Boil the milk separately, add sugar and stir till sugar dissolves.
4. Melt the saffron separately in a spoonful or two of milk.
5. Add the almonds rice mixture and saffron-milk mixture into the boiling milk.
6. Stir continuously for a few minutes till the milk thickness. Sprinkle in
   the cardamom powder.
7. Stop the flame and allow to cool. Pour into  individual bowls.
8. Garnish with almonds and pistachios and refrigerate

Ingredients:-

Method:-

1. Cook together cashew nut powder, sugar, ghee, milk and cardamom over
   medium heat in a non stick saucepan until it becomes caramel in color.
2. Add condensed milk and cook for 30-40 minutes in low flame until it
   becomes like a paste.
3. Mix in chopped pistachio.
4. Remove from heat and pour into any mould or a buttered tray. Let it set.
5. Cut into your desired shapes and serve.

Ingredients:-

Method:-

1. Sauté garlic, onion and meat until well cooked.
2. Add spinach and feta cheese. Spread equal portions of mixture on each pancake. Roll well.
3. Top with tomato sauce and cheddar cheese.
4. Bake in a preheat oven at 120 degree C until the cheese melts.

Ingredients:-

• Eggs ——– 4, seprated
• Castor sugar ——– 1/2 cup
• Hot water ——– 2 tbsp
• Dark chocolate ——– 60 gms, grated
• Self-Raising flour ——– 1/2 cup
• castor sugar ——– 2 tbsp (extra)
• Thickened cream ——– 3/4 cup
• Icing sugar ——– 2 tbsp
• vanilla essence ——– 1tsp

Method:-

1. Grease a 25 cmx 30 cm swiss roll pan, Line base and sides with paper , grease paper well.
2. Beat egg-yolks and sugar in a small bowl with electric mixer for about 5 minuted or until thick and creamy.
3. Transfer mixture to the large bowl, fold in hot water and chocolate, then fold in sifted flour.
4. Beat egg whites in small bowls with electric mixer or beater untill soft peak form, fold into mixture , pour into prepared pan.
5. Bake in moderate oven for about 12 minutes. Turn immedietly on to paper which has been sprinkled with extra sugar.
6. Turn crisp edges from sides of cake in pepper form the long side. Stand two minutes,
   unroll, cool.
7. spread with vanilla cream, roll up.
8. Serve topped with extra whipped cream and chocolates curls if desired.

Vanilla cream: Beat cream, icing sugar and essence in a small bowl with electric mixer or beater until soft peaks form.

INGREDIENTS:-

• Cashews ——- 500 gms (2-3 cups), crushed
• Sugar ——- 300gms
• Milk ——- 2 cups
• Zafran ——- 2-3 tbsps
• Yellow food colour for Zarda ——- 1/4 tbsp
• Desi ghee ——- 250gms(1.5-2 cups)
• Almonds and pistachios ——- As required, crushed

METHOD:-

1. Soak cashews in water. grind cashews into a paste in milk. Add sugar.
2. Heat ghee in a saucepan, add cashew paste and fry till a sweet aroma spreds and ghee separates.
3. Add food colour and zafran (make paste in water or milk). When water dries off, spread on a platter after greasing it.
4. Garnish with cashews, almonds and pistachios
5. When mixture hardens, cut into pieces.

Ingredients:-

Egg white ——-04 Caster sugar——-1-1/4 cups Sifted corn flour ——-1 tbsp White vinegar ——-1 tsp Red food colour ——- 2 drops

mini meringues recipe

Method:

1. Beat egg whites until stiff peaks form. Beat in caster sugar by the spoonful, untill sugar has dissolved and the mixture is thick.
2. Fold in corn flour, vinegar and food color. Pipe rosettes on to a baking
   sheet lined with foil and bake at 100 degree C for 40 minutes.
3. Switch off the oven and leave it to dry out.