Thailand, The Dream Destination...

 
Thailand, The Dream Destination...


#BlogYourThailand #AmazingThailand #TATNewDelhi #TATIndia #ResetInThailand

                                              [ Image Source: https://hrasiamedia.com]

My favourite song as a child goes like, "When you wish upon a star , it makes no difference who you are, when you wish upon a star, your dreams come true." It's as real that day as it is now, I have prayed & wished for an opportunity to explore Thailand, the land of smile, and here it is. There's no star this time, but it's quite close to the star, I'm going to wish to the sky 🤩.

I want to explore exotic Thailand, the real Heaven on Earth, from its crystal beaches to thriving nightlife, from sunbathing to exploring islands, dining to hiking, a magnificent melange of architecture, culture, shopping, adventure, food & goodness of nature. It’s like a dream you do not want to wake up from. The Land of Smile in it’s true sense with splendid places to bring out the adventurer in me, just name it & you have it. bucket list includes to explore some of exotic locations in Thailand. At Phuket I wanna go on romantic strolls with my soulmate on the glittering sands, enjoy sunsets, relax & sunbathe, try myriad water sports or party at the beach shalcks or just laze at the beach & get a relaxing Thai massage.

I wanna explore the famous Grand Palace in Bangkok, once home to the kings & queens of Thailand. Experience it's floating market. I wanna enjoy some incredible views & watch a breathtaking sunset at Wat Arun temple. Sip a cocktail at Lebua Sky Bar, State Tower overlooking the city of Bangkok, the bar from The Hangover II movie 🤩.

Visit the White Temple in Chiang Rai & Wander around& explore the ruins at Ayutthaya & discover hidden treasures of ancient relics & stupa. Dig into the temple inside a cave at Phraya Nakhon Cave near Hua Hin ❤️.
To experience the height & depth of the Earth I wanna go Scuba-diving in Similan Island to witness vibrant underwater life, corals & granite boulders, Skydive in Pattaya, experience the sights & the sounds that in Walking Street & watch Alcazer show. 

Kite Boarding in Hua Hin, white water rafting in Chiang Mai, jungle trekking in Chiang Dao & snorkelling at Phi Phi Island to discover exotic marine life. Swim with a shoal of bream, plants tickling your body with the smallest touch & the limitless vision of water all around you. Exploring nature is a meditation in itself. The feeling of power that you experience rejuvenates your inner self again. I want to experience all these in Thailand, an all-in-one enticing destination & make it so memorable & cherish moment of my life❤️.

Lantern Festival (Yi Peng), I am so much fascinated by the story of Rapunzel, watching 1000s of lanterns floating in the sky on river bank is like a dream, I wish I can experience like a fairy tale. My intuition says one day, I will to experience all these in Thailand.

Kohinoor Daal Kofta Biryani with Spicy Curd :

This Awadhi Style Daal Kofta Biryani Recipe is a variation from the normal biryani made with assorted vegetables smoked to give the authentic taste to the royal cuisine. The crunch and flavor of this kofta is the highlight of this flavorful biryani soaked with the luscious gravy and served with tangy spicy curd to compliment its authentic taste.

For Daal Kofta :
1/2 cup boiled mashed Chana Daal
2 tablespoon Paneer grated
1 tablespoon Corn Flour
1 tablespoon Mint Leaves chopped,
1 tablespoon Fresh Coriander chopped,
1 tablespoon Green Chilies chopped.
Salt to taste,
Oil for Frying

For Biryani :
2 Cups Cooked Kohinoor Basmati Rice (boil rice 80% with 2 tbs salt, 2 bay leaves and keep aside)
2 tablespoon Ghee,
2 tablespoon Onion finely chopped,
1 Bay Leaf,
4-5 Pepper Corns,
2 Cardamom,
1 teaspoon Ginger Garlic paste,
2 tablespoon Cashew,
½ cup Tomato Puree,
1 teaspoon red Chili powder,
¼ teaspoon Turmeric powder,
1 cup Boiled Vegetables, French Beans, Carrot and Peas,
1 teaspoon Garam Masala powder.
2 tablespoon milk.
Salt to Taste,
1 Piece of Coal,
1 tablespoon Ghee,
2 tablespoon Coriander chopped
For Spicy curd :
Curd : 1 Cup ;
Coriander finely chopped : 1 tbsp ;
Mint Leaves finely chopped : 1 tbsp ;
Green chilies finely chopped : 1 tbsp ;
Red chilli Powder : 1/2 Teaspoon ;
toasted Cumin : 1/2 Teaspoon ;
Lemon Juice : 1 Teaspoon ;
Salt to Taste : 1 Teaspoon

For Kofta : In a bowl, take boiled meshed daal, add paneer, corn flour, mint leaves, coriander leaves and salt to taste. Mix well all ingredients, make small size balls and fry in oil till light golden brown. Drain excess oil on absorbent paper.
For Spicy Curd : Mix all together all ingredients in bowl.
For Spicy Yogurt : Mix all Ingredients in bowl and mix well.
For Biryani: In a pan, heat ghee, add bay leaf, pepper corns, cardamom, Cashew and onion paste. Cook till onions get translucent. Add tomato puree, red chilli powder, turmeric powder and salt. Add koftas. When it absorbs gravy, add rice, vegetables and garam masala. Add milk, mix well. Cook this mixture for some more time. Now heat Coal and put it on biryani to give smoke by adding Ghee. Cover the lid for 10 minutes. Remove coal.
Garnish with fresh coriander. Serve hot with spicy curd.

Guncha E Makhani

Guncha - E – Makhani 

Ingredients :

7-8 pieces of Cauliflower Florets, Blanched,

1 tsp Turmeric Powder,

½ cup Cottage Cheese Grated,

1 tsp Green Chili Paste,

1 tbsp Fresh Coriander finely chopped,

2 tbsp Gram Flour,

 Oil for Deep frying,

For Makhani :

4 tbsp Ghee,

2 Cloves,

1 Green Cardamom,

1 Bay Leaf,

1” stick Cinnamon,

2 Onions finely chopped,

1 tsp Ginger Garlic paste.

200 gm Tomato Purée,

1/4 tsp Turmeric powder,

1 tsp Red Chili Powder,

2 no Dry Red Chillies,

1/2 Cup Curd, whisked,

1 tsp Garam Masala powder,

1 tbsp Dry Fenugreek Leaves,

Salt to taste,

1 piece of Coal,

1 tbsp Ghee. 

Coriander chopped for Garnish.

Preparation Method :

*  Blanched Cauliflower Florets with Turmeric, Lemon Juice and Salt. rain water properly and pat dry it.

* Mix together Cottage Cheese, Green chilli paste, salt and fresh coriander in a bowl and stuff in cauliflower florets.

* Dust Gram Flour on stuffed florets deep fry it till golden brown, drain on absorbent paper. 

* Soak red chilies in water for 1/2 an hour and ground to paste.

* Now heat Oil, add Cardamom, Cinnamon, Cloves, Bay Leaf, Ginger Garlic Paste, Red Chilli paste and Onions.

* Cook till it gets translucent, then add Tomato Purée, Red chilli powder, Turmeric powder, Garam Masala powder, Salt and Kasoori Methi. Add Curd, mix well. Cook it till it’s done.

* Heat Coal and put it in Makhani on an Onion shell, pour Ghee on it, close the Lid and give smoke for 10 Minutes, remove coal. Now add stuffed Cauliflower florets, mix well.

* Garnish with Coriander, Serve Hot. 

Corn Filled Focaccia Bread

Corn Filled Focaccia Bread :

Ingredients :
For Herb Mix :
2 tablespoon Olive Oil
1 tablespoon mix herbs
1/2 tablespoon red chilli flakes
1 tablespoon finely chopped garlic

For bread dough :
2 cups all purpose flour (Maids)
10 gram Yeast
1 tablespoon sugar
2 tablespoons butter
Salt to taste
1 1/2 cup milk

For filling :
1/2 cup Boiled corn kernels
1/2 cup processed cheese grated
1/2 teaspoon red chilli flakes

Salsa sause to serve.

Method :

In a bowl mix together olive oil, garlic, red chilli flakes and mix herbs. Leave it for 20-30 minutes for marination.

In another bowl, mix together flour, yeast and sugar. Knead the dough with the help of milk. Now add salt and butter. (Salt should be added afterwards) The consistency of the dough should be soft and little loose. Keep it in an another bowl  with dustef flour and apply milk wash on it and leave it for proving by covering for 25-30 minutes.
After proving, the dough becomes double the size now again knead it dusting some loose flour or say punching. Now roll it into a rectangular shape and apply butter on it. Spread the corn on half part of it. Fold another half part and seal the sides.
Again roll it with soft pressure and set it into mold. Apply some butter on it. Now spread the herb mix on it evenly. With the help of fingers press on the dough creating dent like shape.
Now again keep it aside for proving for 25-30 minutes.
After that bake it for 20-25 minutes at 180'C in a preheated oven.

Cut focaccia bread, serve hot with Salsa
sause.

https://youtu.be/NNNJb7mz3TY

For Burfi :
* 100 gm white unsweetened Khoya / Mawa
* 100 gm Kellogg's Oats
* 1/4 cup castor sugar
* 1 pinch of saffron soaked in milk
* 1/4 cup desiccated Coconut
* 2 tablespoon clarified Butter / Ghee
* 2 tablespoonCoconut Flakes
For Tropical Fruite Chutney :
* 1/2 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
* 1/4 cup sugar.
For dry fruit stuffing :
* 2-3 tbsp finely chopped pistachio, almonds and cashew nuts.Preparation Method :
Method :
For Burfi ;
* Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar gets dissolve. Don’t overcook khoya. Remove from flame and add desiccated coconut and dissolved Saffron. Mix well.
* Grease ring mould / trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.
* Allow to set. After set, unmold it. Coat the burfi on both sides with coconut flakes. Grill both sides on Griddler or frying pan to get a pale golden brown color.
For Fruit Chutney :
* Combine the fruits and sugar in a pan and cook on medium flame till it gets tender.
* Mix well. Add some water to obtain smooth chutney consistency.
Serve hot with fruit chutney.

The child and the importance to catch up on lost growth

Generally children grow quickly and gain weight steadily in the beginning of their life. But in some cases some kids can't meet this expectations standard of growth. Every child shows different growth pattern. Every child should have a growth chart that tracks his or her growth.  Children need to gain not only adequate weight but also adequate height. A child's height can also be tracked on a chart.  It shows whether the child is growing appropriately for his or her age.  Parents should keep on eye on the proper growth of their kids. Many things can cause the failure of adequate growth of child including illness or fussy eating problems. It is not disease or disorder, but it is the sign that a child is undernourished. Children need to receive, keep, take in or use the proper amount of calories that would help them to grow and gain enough weight and also mentally develop according to age.

Most kids double their birth weight by 4-6 months and triple it by the age of 1. but kids who fail to achieve generally don't meet those standards. And sometimes a kid who seems to be quite healthy or plump and seems to be growing well may gain less weight later along with height also slows down.

A number of things affect on child growth like not offering enough food,  child eats too less, health problems including digestive systems, some food allergy, frequent illness or disorder, infections, metabolic disorder. Sometimes combinations of medical as well as seasonal or environmental factors also cause into inadequate child growth.

If conditions continues, kids loose interest in their surroundings, become fussy, less active, avoid eye contact or lack in sitting, walking or sleeping disorders.

Every child requires proper food intake for required calories or the energy as well as nutrients from a balanced diet comprising different food source. A balanced diet for every child should have a combination of  different types of seasonal fruits and vegetable, meals including rice, cereals, bread, roti and other starchy carbohydrates. Dry fruits sometimes also a good nutrient. Dairy products, proteins such as meat, fish, pulses and eggs along with unsaturated oils and enough fluids.

Along with proper adequate food intakes, a child should have a " healthy drink " is also equal important to regain the lost growth of the child.

According to the National Family Survey 30% of Indian Kids lack growth in terms of their height & weight which needs to be taken care of. I would like to suggest Horlicks Growth+ a health drink for kids specially to catch up on lost growth.

Horlicks Growth+ can help in controlling the nutrition factor for a particular age group of children.

GSK Consumer Healthcare has extended Horlicks, India’s leading Health Food Drink into the advanced nutrition category with the launch of Horlicks Growth+.
Horlicks Growth+ is a break through nutrition formula designed by international pediatrics experts and contains high quality protein with added nutrients that have been identified and known to support catch up growth in children with lost growth.

Through a study conducted on some children, the product has been clinically proven to show visible growth in 6 months. The product is targeted towards 3-9 year old children who are short or lean [less weight] for their age. Horlicks Growth+ contains high quality whey protein, amino acids vitamins and minerals in a delicious formulation that is loved by children.

https://growthplus.horlicks.in/

Oats Borsch Scone with cheese Fondue

Ingredients:

For Borscht Scone :

100 gm Maida,
100 gm Kellogg's Oats finely crushed,

Fresh Yeast 10 gm,

1 small chopped Tomato,

1 chopped Onion,

1 cup grated Processed Cheese,

1 tbsp Sugar,

1 tsp Salt,

2 tbsp Fortune Rice Bran Health Oil,

Milk for kneading,

1 tbsp Red Chili Flakes,

2 tbsp grated Beetroot.

For  Cheese Fondue :

2 tbsp Fortune Rice Bran Health Oil,

1/2 tsp Garlic paste,

2 tbsp Tomato puree,

1 tsp Worcestershire sauce, 

 ½  cup grated Processed Cheese,

 2 tbsp Grated Mozzarella Cheese,

2 tbsp Cheese Spread,

1 tsp Red chili Flakes,

1 tsp Black Pepper crushed,

 ½  tsp Oregano,

 2 tbsp Corn Flour Slurry,

1 Cup Vegetable Stock, Salt to taste. 

         

For Borscht Scone : Soak the Yeast in to 2-3 tbsp lukewarm Water with 1tsp Sugar. Rub the Oil into the flour and oats till the mixture resembles fine breadcrumbs. Stir in the Yeast mixture, Tomato, Onion, Chili Flakes, salt and cheese, and mix to soft manageable dough with the lukewarm milk. Turn out onto a floured surface and knead lightly. Keep it covered for proving for 45 minute in warm place. Now fold into grated Beetroot, mix well. Take greased Baking tray, dust with some Flour and spread the dough evenly with hand and divide into rectangular shape Finger size with a flour dusted sharp knife. Again keep it for proving for 30 min. Bake it for 30-35 min on 180 C into preheated oven. Then Grill it with Butter on Griddle.

For  Cheese Fondue : In a saucepan, melt butter; add Garlic paste, Chili flakes, stir in Corn flour slurry, salt if desired, and Black Pepper, Oregano and Worcestershire sauce until smooth. Add Vegetable Stock and Tomato Puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add all Cheese and Cheese Spread, cook and stir until cheese is melted. Now serve Borscht Scones with Some Fresh Vegetables and Hot Cheese Fondue.

Kellogg's Peppery Oats Dhokla

Ingredients :

For Dhokla Filled Peppers :

1 cup Kellogs Oats crushed,

2 tbsp Gram Flour (Besan),

3/4 cup Curd,

2 tbsp Oil,

2 tbsp Onions finely chopped,

2 tbsp Tomatoes finely chopped,

1 tsp Green Chilies finely chopped,

2 tbsp Coriander finely chopped,

2 tbsp Green Bell Peppers finely chopped,

1/4 tsp Soda Bi Carbonate,

1 pinch of Turmeric powder,

1 Green Bell Pepper halved,

1 Red Bell Pepper halved,

1 Yellow Bell Pepper halved,

Salt to taste,

2 tbsp Cheese grated,

2 tbsp Coriander finely chopped,

For Fanta Sangria :

1 cup Fanta,

1 cup Grape Juice,

2 tbsp peach cut into small Pieces,

2 tbsp Apple cut into pieces,

1 tsp Mint Leaves,

1 tsp Lemon Juice,

Some Ice Cubes,

Method :

For Dhokla Filled Peppers :

In a bowl mix together Kellogg's oats, Gram Flour, Curd, Oil, Salt, Turmeric powder and mix well. Now add Onion, Tomatoes, Green Chilies, Coriander, Green Bell peppers and Soda Bi Carbonate. Mix well, add 1-2 tbsp if required to make smooth consistency.

Now lightly Oil all halved Bell Peppers with Oil and pour this Mixture into it. Preheat Oven and Bake for 25-30 Minutes or until it will done at 180'C (Insert a Tooth Pick, if it comes out clear, it is cooked).

Remove from the Oven and Garnish with Coriander and Cheese.

Savory Oats with sauted Eggplant and Mushroom

Ingredients:
2 cups water 
1 cup Kellogg's oats
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 Egg plants finely sliced,
2 cloves garlic, minced
6 to 8 ounces button mushrooms, sliced
2 tablespoon fresh coriender chopped
salt to taste
Cracked black pepper to taste
some coriander leaves for garnish

Directions:
Bring water to a boil in a pot. Pour in oats, reduce heat to a simmer, and cover. Cook for 10-15 minutes or until oats have reached desired tenderness.
Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add egg plants, mushrooms and saute until eggplants turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) 
3. When oats finishes cooking, remove from heat. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh coriander leaves.

Kellogg's Oats Handvo

Ingredients : 

Kellogg's Oats,   Crushed - 1 cup 

Semolina ( Sooji) - 1 cup 

Besan ( gram flour)  -  6 Tablespoons

Lauki (bottle gourd), grated - 1/4 cup

Carrot , grated - 1/4 cup
Fresh Coriander chopped 4 Tablespoon

Ginger Garlic paste - 1 Tablespoon

Green Chilli, Chopped - 1 Tablespoon

Curd - 1 1/2 Cup

Turmeric Powder - 1 / 2 teaspoon

Red Chilli powder - 1 Teaspoon

Salt to taste

Soda bi Carbonate - 1 / 4 teaspoon
Water as required

Ingredients for Tempering :

Oil - 2 to 3 Tablespoons

Sesame Seeds - 1 Tablespoon

Mustard Seeds - 1 Tablespoon

Method :

Take one bowl , add all the ingredients for batter, make thick batter. Pour batter into a greased baking bowl. For tempering, Heat oil in kadai, add mustard seeds, sesame seeds, pour it on batter. Now bake this handvo on 220'C for 35-40 minutes or till it done in preheated oven. Let it cool for 2 to 3 minutes and cut it, serve hot with green chutney.

Kellogg's Corn flakes Veggie Paneer Cuboids

This healthy hasty, tasty recipe is a new trial to my innovation which includes lots of vegetables and Kellog's Corn Flakes along with Paneer prepared in fun way. This is perfect to serve in lunch box or in afternoon snack time.

Kellogg's Corn Flakes is very healthy, full of nutrition, low fat, Vitamin enriched and mineral fortifies
Ingredients : 
 
• ½ tsp (teaspoon) citric acid dissolved in ½ cup water
 

• 2 tbsps (tablespoons) chopped carrot
 

• 2 tbsp chopped beet root
 

• 2 tbsp chopped capsicum
 

• 3 tbsp chopped cabbage
 

• 2 tbsp chopped onion
 

• 1 tbsp chopped green chilli

     1/2 cup Kellogg's Corn flakes.  

• Salt to taste
 

• 2 tbsp olive oil
 

• 1 tsp oregano
 

• 2 tbsp corn flour
 

• Some tomato ketchup
 

• ½ cup corn flakes, lightly crushed
 

• 3 tbsp grated cheese
 

• Method :
  Boil milk in a saucepan, when it boils, add citric acid dissolved water to curdle the milk.
  Immediately add all the vegetables, salt and oregano. Add 1/4 cup kellogg's corn flakes.Remove from the burner and strain in a muslin cloth and set in a rectangular mold.Keep in freezer for 5-10 minutes.Now unmold it and cut into cube shape.Roll all cubes in corn flour and roast with olive oil on a pan.Now apply tomato ketchup on all the sides of cube and coat with remaining Kellogg's corn flakes.Garnish with grated cheese and coriander.Serve hot with tomato ketchup and some vegetables.

Cone Pizziryani

#‎KnorrMasterClass‬

 If there is such a thing as foods of the God, it is undoubtedly the biryani. The magic of biryani lies in the way rice is transformed into something ambrosial." - Pratibha Karan

This evergreen classic food needs no introduction. It's aromatic, it's heavenly and one of the most loved delicacies of the country. Here I fused this world famous recipe with Italian style along with Knorr Chef's Biryani masala called Pizziryani. No doubt Knorr has nailed it to perfect blend of aroma of the authentic flavour of Biryani. The final result turn out just awesome, the instructions very clear and makes excellent mouth watering Biryani with original taste. A must try. I will surely recommend it to my relatives, friends and followers.

• Knorr, the maker of your favourite soups and noodles, now introduces Knorr chef's masalas in 8 exciting variants
• Knorr chefs have chosen the choicest of spices and mixed them in the perfect proportion to make this delicious masala
• The masala comes in a unique stand up packaging with special freshness lock which helps preserve its freshness, aroma and colour for long

For Pizza Cone :    
1 teaspoon dry active yeast                                                           
1 tablespoons sugar                         
1 cup warm water                                                                                                          
1 1/2 cups All purpose flourSalt to taste.
2 tablespoons oil

For Biryani :

For Biryani :

1 Cup Cooked Basmati Rice,

2 tbsp Oil,

2 tbsp Onion chopped,
1 teaspoon Ginger Garlic paste,

2 tablespoon Tomato Puree,

1 tsp red Chili powder,

¼ tsp Turmeric powder,

4 tbsp Boiled vegetables, french beans, carrot, cauliflower, and peas,
50 gm Paneer cut into small cubes.

1 tsp Knorr Chef's Biryani Masala.

Salt to Taste,

1 tablespoon Coriander chopped

For Yogurt Mix :

1/2 cup Yogurt,

1 tbsp Coriander chopped,

1 tbsp Mint Leaves chopped,

1 tsp Green chilies chopped,

½ tsp Red Chili pwdr,

1 tsp toasted Cumin,

1 tbsp Lemon zest,

Salt to taste

For Pizza Cone :
Mix yeast and sugar into warm water and set aside. The dried yeast takes a few minutes to reactivate.
Let the yeast do its thing for about 5 minutes, When bubbles appears form at the top it's ready.
Combine all the dry ingredients into a large mixing bowl and combine yeast with the dry ingredients along with the oil. Knead the dough until it was warm and elastic. Let it rest for 40-45 minutes. 
Roll the dough into a large thin circle. Cut it into half and make it into conical shape. Use water to stick the edges. Take cone moulds and place it over it and bake for 12-15 minutes at 180'C at preheated oven. Cone is ready.

For Biryani :

In a kadhai, heat oil add Onion, fry till golden brown. Add ginger garlic paste cook on low flame till oil separates. Add paneer cubes, saute it for 2 minutes then add tomato puree, red Chili powder, turmeric and salt. Now add Rice, Vegetables and Knorr Chef's Biryani Masala. Mix well and cook for 1 minutes. Switch off the flame and add coriander. 

For Yogurt Mix : In a bowl, mix well all Ingredients.

To assemble : 
Take pizza cone and place it into a glass. Add some biryani then add some yogurt mix on it. Again put some Biryani then again yogurt mix. Top it with Biryani. Garnish with mint leaves. Serve immediately.  

http://www.knorr.in/

Peppery Paneer Pav Bhaji

#‎KnorrMasterClass‬ Mumbai street foods are popular across India, Pav Bhaji is one of them. Most of us loves this indulging spicy food. Here I twisted this popular delicacy into an innovative way. I replaced the potato into Paneer and instead serving with Pav, I filled bhaji into bell pepper and baked. Added cheese to enhance its flavour. Can be served as snack or a starter.  I am really excited to try this newly introduced Knorr Chef's Pav Bhaji Masala, as I am big fan of Knorr soups. The final result is awesome, This new range of Knorr products is really tasty and easy to use. The colour and the flavour is perfectly balanced, a must try on these range of products. 

• Knorr chefs have chosen the choicest of spices and mixed them in the perfect proportion to make this delicious masala
• The masala comes in a unique stand up packaging with special freshness lock which helps preserve its freshness, aroma and colour for long
  
  

 
Ingredients :

For Pav Bhaji Fillings :

2 tbsp Oil,
1 tablespoon Giner Garlic Paste,
1 teaspoon Green chillies finely chopped,

1/4 cup Onions finely chopped,

1/2 cup Tomatoes finely chopped,
150 Gm Paneer crumbled,

1 pinch of Turmeric powder,

1 pinch of Red Chilli powder,
2 tablespoon green peas,
2 tablespoon Carrot finely chopped,
2 tablespoon Cauliflower chopped,

2 tbsp Green Bell Peppers finely chopped,
1 tablespoon KNORR CHEF'S Pav Bhaji Masala,
1/2 teaspoon Lemon Juice. 

2 tablespoon Coriander finely chopped,

1 Green Bell Pepper halved,

1 Red Bell Pepper halved,

1 Yellow Bell Pepper halved,

Salt to taste,
For Garnish : 

2 tbsp Cheese grated,
2 tbsp Coriander finely chopped,

Method :

For Pav Bhaji Filling:
Boil carrot, cauliflower and green peas till it's done.
In a kadhai heat oil, add onions till light brown. Add ginger garlic paste and green chillies, saute for a while,  add tomatoes, red chilli, turmeric, salt and cook on low flame till oil separates. Now add crumbles Paneer, boiled vegetables along with Knorr Chef's Pav Bhaji Masala. Mix well and cook for 2 minutes. Switch off the flame and add lemon juice, coriander and grated cheese. 

Now lightly Oil all halved Bell Peppers and fill this pav bhaji fillingss into it. Preheat oven and bake for 12-15 minutes at 180'C or until it's done.
Remove from the Oven and Garnish with Coriander and Cheese.
Serve Hot.

http://knorr.in

Grilled Coconut Barfi with Tropical Fruit Chutney

A traditional Indian sweet with an innovative twist by grilling and serving with tangy sweet fruit chutney to make it interesting . 

Ingredients :

For Tropical Fruit Chutney :

1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
1/3 cup Sugar,

For dry fruit stuffing :

2-3 tbsp finely chopped pistachio, almonds and cashew nuts.

For Burfi :

250 gm white khoya
3/4 cup Sugar
3/4 cup desiccated coconut
Ghee for greasing
Desiccated coconut for coating

Method : 

For Fruit Chutney - Combine the fruits and sugar in a thick pan and cook on medium flame till tender. Mix well. Add some water to obtain smooth chutney consistency.
For Burfi -  Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar dissolves. Don’t overcook khoya. Remove from flame and add desiccated coconut. Mix well. Grease ring mould/trays with ghee. Set half the mixture in greased ring moulds or trays. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture. Allow to set. After set, unmold it. Coat the barfi on both sides with desiccated coconut. Grill both sides on Griddle or frying pan to get a pale golden brown colour. Serve immediately with fruit chutney.