Pumpkin and Honey Cakes

Ingredients: For Cupcake: 3 - Eggs 1 cup - Maida ½ cup - refined flour 2 ½ tspn - Dalchini powder 1 ½ tspn - Baking powder ½ cup - Honey ½ cup - Pumpkin grated For Toppings: 1 cup - Dahi ½ cup - honey 2tspn - Mango pulp 2tspn - strawberry pulp 1 tspn - Ilachi powder Method: For pumpkin cupcake: 1. Heat oven to 200 degrees celsius. 2. Sift all the dry ingredients (Maida, refined flour, dalchini powder, baking powder into a mixing bowl. 3. Beat egg ,  add honey in egg mixture. 4. Add pumpkin in egg mixture. 5. Add flour mixture  slowly into egg mixture(DON'T over-mix). 6. Spoon into muffin trays (fill each hole to 3/4) and bake for 15-20 minutes at 200 Degree Celsius. For Topping: 1. Take Amul dahi add honey in that and make keep it in refrigerator over nite hanging remove the excess water from dahi 2. Take thick dahi divide in 3 parts . 3. Whisk for some time add mango pulp , green cardamom and strawberry pulp in each part 4. Fill the shrikhand it in piping bag and garnish i

KFC Krushers

Exclusive recipe for the cool Krushers by KFC!!

Ingredients:

• 1 cup Vanilla ice cream  
  
• 2/3 cup cold water
• 1/2 Ice
• 1/3 cup cold milk
• Topping (Kitkat or Oreo), crush it slightly

Instructions:

1. Mix vanilla ice cream, ice, cold water and milk with blender.
2. Add your fave topping, and blend it together again.
3. Done!!

R.I.P Jiah....

Nafisa Khan (20 February 1988 – 3 June 2013), also known as Jiah Khan‏, was a British-Indian actress who appeared in Bollywood movies. She made her debut in 1998 as a child artist in Dil Se.... Years later, She changed her name to Jiah Khan before making her debut in Nishabd in 2007.

On 3 June 2013, she was found dead in her apartment Sagar Sangeet in Juhu, Mumbai after apparently hanging herself

. She was mostly known for her role in the 2008 film Ghajini. She made her third and last film appearance in Housefull in 2010. In 2012, she changed her name back to Nafisa Khan

Chicken Paella

Ingredients

• 2 boneless skinless chicken thighs (about 1/2 pound), cut into chunks
• 1/2 cup cubed fully cooked ham
• 1/3 cup chopped onion
• 1/3 cup julienned sweet red pepper
  
• 1 tablespoon olive oil, divided
• 1/2 cup uncooked arborio rice
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 cup plus 2 tablespoons chicken broth
• 3/4 cup frozen peas, thawed

Directions

• In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
• In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas.

Pavlova

When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them.

Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.

If you use bananas in the topping, toss them in lemon juice to stop them going brown.

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Ingredients:

• 4 large egg whites at room temperature
• 1 cup of Castor sugar, also known as "Berry sugar"
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of pure vanilla extract
• 1/2 cups of whipping cream
• Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
• 1 Tbsp fresh lemon juice

Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Kurkurit Pizza Chataka....

Ingredients: For the pizza dough 1/3 cup - Jawar ka Atta (Sorghum Flour) 1/5 tbsp - Gehu ka Atta (Whole Wheat Flour) 1/3 cup - Maida (Refined Flour) 1/3 cup - Makkai ka Atta (Corn Meal) 1/3 cup - Ragi ka Atta (Finger Millet Flour) 1/3 cup - Bajre ka Atta (Pearl Millet Flour) 1 - Onion, finely chopped 2 tbsp - Hara Dhaniya (Fresh Coriander), finely chopped 5g - Garlic ½ tsp - Garam Masala ½ tsp - Lal Mirch (Red Chili) Powder ½ tsp - Jeera (Cumin) Powder As required - Oil To taste - Salt For the sauce 10g - Kokum 50g - Goda Masala For the topping 4 cubes - Amul Processed Cheese 1 pack - Amul Cheese spread 1 - Onion, finely chopped 10g - Garlic, chopped ½ tsp - Jeera 1 head - Broccoli 1 - Red Capsicum, chopped 1 - Green Capsicum, chopped 1 - Yellow Capsicum, chopped 12 - Button Mushrooms 100g - Fresh Coconut, grated 1 tbsp - Dried Basil 1 tbsp - Thyme 1 tbsp - Oregano 100g - Peanuts Method: 1. To make the dough combine chopped onion, coriander, garlic with maida, makkai, bajra, ragi, jawar and gehu flour. 2. Add water and oil to bring it all together. 3. Add salt, garam masala, lal mirch powder and jeera powder. 4. Roll into a 10” round and roast on a tavaa. 5. To make the sauce, fry goda masala and chopped kokum with a little water. 6. To make the topping put some oil in a pan and then add jeera, onion, garlic, and fry till golden brown. 7. Add chopped yellow, red and green bell pepper, mushroom and broccoli. 8. Season with thyme, oregano or dried basil. Sauté the vegetables till cooked. 9. Add Amul cheese spread to finish. 10. Assemble the pizza by spreading the sauce on the base and then add the sautéed vegetable and grated processed cheese. Cover with a lid on the pan so that the cheese melts. 11. To garnish sprinkle crushed roasted peanuts and grated roasted coconut over the top.

Methi-Aloo-Moong

Ingredients: 1 cup - Methi (Fenugreek Leaves), chopped 2 - Aloo (Potatoes) 3 tsp - Moong Dal ½ tsp - Oil ½ tsp - Jeera (Cumin Seeds) ¼ tsp - Lal Mirch (Red Chili) Powder ½ tsp - Dhanya (Coriander Seed) Powder ½ tsp - Haldi (Turmeric) Powder ¼ tsp - Amchur (Dry Mango Powder) ¼ tsp - Garam Masala To taste - Salt A pinch - Hing (Asafoetida) Method: 1. Sauté jeera in some oil in a pan. 2. Cut the aloo into cubes. 3. Add all spices, aloo, chopped methi and soaked moong dal to the pan and fry well. 4. Cover with a lid and cook till potatoes are done.                           Sarson ki Kadhi Ingredients: 2 cups - Amul Masti Dahi (Curd) 1 cup - Water ½ cup, plus 5 tsp - Besan (Gram Flour) 1 cup - Sarson ke Patte (Mustard Greens), chopped 1 - Lemon For frying Oil 2 - Lal Mirch (Red Chilies) A pinch of Hing (Asafoetida) ½ tsp - Methi Dana (Fenugreek Seeds) ½ tsp - Haldi (Turmeric) Powder ½ tsp - Lal Mirch Powder (Red Chili) Powder ¼ tsp - Dhanya (Coriander Seeds) Powder ¼ tsp - Garam Masala To taste - Salt 4 flakes - Lehsun (Garlic) Method: 1. To make the bhajiyas: Chop the lehsun and lal mirch. 2. Mix ½ cup besan, chopped sarson, chopped lehsun, lal mirch powder and salt in a bowl. Add a little water to form a bhajiya (fritter) batter. 3. Heat oil in a kadai and fry bhajiyas till golden. 4. To make the kadhi: mix Amul dahi with 5 tsp besan, haldi and water. 5. Pour the mixture into a pan to cook. 6. When the sauce thickens, fry garlic, lal mirch, hing and salt in a little oil. 7. Pour the fragrant oil mixture into the sauce and stir. 8. Put the bhajiyas in the sauce and serve. Ro ki Kheer                                   Ingredients: 4 cups - Amul Gold Doodh (Milk) ¼ cup - Rice 2 cups - Sugarcane Juice 3 - Chotti Elaichi (Green Cardamom) ½ cup - Jaggery 1 cup - Assorted Dry Fruits Method: 1. Reduce Amul milk in a large pan. 2. When it has thickened slightly, add soaked rice and crushed choti elaichi. 3. When the rice has cooked and the milk has thickened, add the jiggery and Ro to it and mix well. 4. Garnish with dry fruits. Desi Chicken                                    Ingredients: 200g - Chicken, boneless, cut into pieces 2 cups - Amul Masti Dahi 4 - Tomatoes, grated 2 - Onions, grated 1” piece - Adrak (Ginger) 3 flakes - Lehsun (Garlic) 2 tsp - Methi Dana (Fenugreek) 2 tsp - Lal Mirch (Red Chili) Powder 5 tsp - Bhuna Jeera (Roasted Cumin Seeds) 1 cup - Amul Fresh Cream 3 tsp - Giner-Garlic paste 200g - Hara Dhanya (Fresh Coriander) 5 - Hari Mirch (Green Chilies) 3 tsp - Garam Masala 3 - Lemons To taste - Butter To taste - Salt As required Oil A length of Malmal (Muslin Cloth) 1 - Sigdi (Coal Barbeque) 2 kg - Charcoal Method: 1. Hang the Amul dahi in a length of malmal over a sink for at least 90 minutes to allow most of the moisture to drain out. 2. Marinate the chicken in 1 cup hung curd, Amul fresh cream, finely chopped hari mirch, hara dhaniya, ginger-garlic paste, lemon and a half of all the spices. 3. Roast the chicken on a sigdi over burning coals. 4. Baste regularly with soft butter. 5. Sauté grated onion and chopped lehsun till brown and then add grated tomato and all the remaining spice. 6. Serve the chicken with the onion and tomato relish. Smoked Lassi                                    Ingredients: 2 cups - Amul Masti Dahi (Curd) As desired - Water 3 tsp - Bhuna Jeera (Roasted Cumin Seeds) 3 - Hari Mirch (Green Chilies) 1” piece - Adrak (Ginger) To taste - Salt 3 tsp - Amul Ghee Few lumps - Charcoal Method: 1. Whisk Amul dahi with water, jeera, chopped hari mirch, finely chopped adrak and salt. 2. Pour the whisked lassi into a big bowl. 3. Float a small clean metal bowl in the mixture. 4. Light a piece of charcoal on the stove over an open flame.  Wait till most of it has caught fire. 5. Place the lit charcoal in the floating bowl and put a blob of Amul ghee over it. 6. When it starts to smoke, quickly cover the big bowl with a lid and set aside for 10 minutes for the flavor of the smoke to infuse in the lassi. 7. After 10 minutes remove the small bowl and pour the lassi into glasses and serve.                           Laccha Paratha & Mixed Vegetable Roti Ingredients: 1 cup - Atta (Whole Wheat Flour) 1 cup - Maida (Refined Flour) 1 cup - Makki ka Atta (Corn Meal) To taste - Salt 1 cup - Khoya (Milk Solids) 2 - Onions 200g - Hara Dhanya (Fresh Coriander) 2 flakes - Lehsun (Garlic) 1 - Mooli (White Radish) 3 tsp - Lal Mirch Powder (Red Chili Powder) 3 tsp - Jeera (Cumin Seeds) As Required - Amul Ghee Method: 1. To make the laccha paratha: combine maida and half the atta with water and salt to form a dough. 2. Make balls of the dough. 3. Roll out each ball into a small roti-like shape. Spread khoya over it. 4. Fold the roti into pleats like you would do when making a paper fan. 5. Twist the folded strip round and tuck one end under the other to form a circle. 6. Roll out the circle into a paratha shape. 7. Roast the paratha on a hot tavaa. Add Amul ghee at intervals. The layers will separate slightly. 8. To make the mixed vegetable roti: Combine the remaining atta with makki ka atta and add chopped onion, lehsun, chopped mooli, jeera, lal mirch powder, salt and hara dhanya. 9. Add a little water to form a dough. 10. Make balls of the dough and roll out into rotis. 11. Roast on a tavaa, spread with ghee and serve.