Dates Peanut Twists

Dates Peanut Twists :

Ingredients:
Seedless Khajoor / date - 500 gm
Milk powder - 1/2 cup,

Condensed Milk 2 tbsp,

Milk 2-3 tbsp,

Ghee/Butter  1 tablespoon

Roasted Penuts coarsly Ground 3/4 cup,

Cashew Finely Crushed 2 tbsp

Sesame seed 2 tbsp.

Method:

Heat the Ghee/Butter in a Pan and add Dates in it.
Roast it for 5 min.

Now cool it to room temperature.
Roll it to rectangle roti from this Dates paste.

Now a bowl Mix together milk powder, Peanuts, Condensed Milk, Cashew powder and milk and take it into a pan. Cook for 2 Minutes.
Again Roll it to another rectangle roti from this dough between plastic Sheets
In a plate take khajoor roti n put Peanut roti over it.
Roll it and make a tight roll from it.
Keep this role in the frigde for 10 mins.
Cut it in to slices n sprinkle sesame seeds and serve.

[ you can add Dry Fruits like Cashe, Almond, Pistachio chopped instead of Peanuts ]

Ice Cream Fruit Cake

 

 

Ingredients :

1 Sponge cake,

Vanilla Ice Cream 1 cup,

Whip Cream 1 cup + 1 cup for Icing

Gelatin 1 tbsp,

Chopped Mix Fruits 1 cup [Use Citrus Fruits n Berries], like…

Kiwi, Tin Pineapple, Grapes, Orange, Strawberries, Raspberries etc

Soak Gelatin in Warm Water for 5-6 Minutes. Mix in a bowl Ice cream n Whip Cream, add Gelatin n beat well. In a loose bottom tin arrange sponge cake at bottom, soak with Sugar syrup, add chopped Fruits on it n spread evenly. Add Cream Mixture on it, spread Evenly. Set in fridge for 4-5 hrs. After set, remove mold. Garnish with Whip Cream Icing evenly from all sides. Top with Fruits you like.

Thalipeeth Shooters

Ingredients :

FOR THALIPEETH: 

 ½ cup Sorghum [Jowar],

½ cup Bengal Gram,

 ½ cup Split Black Gram [Urad Daal],

 ½ cup Whole Wheat,

¼ cup Rice,

1 tbsp Cumin,

2 finely chopped Green chilies,

2 tbsp chopped fresh Coriander,

2 tsp Butter,

2 tbsp grated Processed Cheese,

2 tsp Sesame,

Salt to taste,

Fortune Rice Bran Health Oil for frying.

FOR STUFFING:

Garlic Finely Chopped,

Cherry Tomatoes 5-6 no,

Green Olives chopped 1 tbsp,

Broccoli chopped 1 tbsp,

Red Bell Pepper finely chopped1 tbsp,

Yellow Bell Pepper finely chopped 1 tbsp,

Onion finely chopped 1 no,

Boiled Sweet Corn 1 tbsp,

Black Pepper crushed 1 tsp,

1 tbsp Vegetable Oil,

¾ Cup Grated Processed Cheese,

1 ½ tbsp Cheese Spread,

Chopped Fresh Basils 4-5 no.

Cheese Slices 3 nos.

Salt to taste.

FOR GARNISHING:

Cheese cubes Scooped 3 no,

Cherry Tomatoes Halved 1 ½ no,

3 no. Fresh Basil leaves.

FOR SHOOTER:

Apple Juice 2 cups,

Soda 1 cup, Worcestershire sauce 1 tbsp,

Tomato Juice ½ cup,

Lime Juice 1 tsp,

Brown Sugar 2 tbsp,

3 wedges of Lime.

Fresh Mint leaves 2 tbsp,

Ice cubes.

-----FOR THALIPEETH: Separately roast all the ingredients Sorghum [Jowar], Bengal Gram, Black Gram [Urad Daal], Whole Wheat, Rice and Cumin. Cool and Mix them and get it ground finely at a mill. Now take 1 cup of Thalipeeth flour, add finely chopped green Chilies, chopped fresh Coriander, Red chili Flakes, Sesame, grated Processed Cheese, Butter and Salt. Knead soft Dough with required quantity of water.  Divide the dough into 3 portions and form in to ball. Roll out each out to circle and cut into a square piece of cheese slice size. Keep it in a strainer to form bowl shape and fry in oil. Allow to cool.

------FOR STUFFING: Saute lightly Garlic, Olives and Cherry tomatoes with oil. Now in a mixing Bowl mix all the ingredients except cheese slices. Now take Thalipeeth tokri and arrange Cheese Slice on top of it diagonally, and add a scoop of stuffing. Bake this tokris in the oven for 2-3 minutes on 200 C. ------FOR SHOOTER: Muddle fresh mint leaves with Brown Sugar. Mix all the ingredients and Shake with ice and strain into Old-Fashioned glass over ice cubes add wedge of lime. Arrange Baked Thalipeeth tokris on Glasses. Garnish with half Scooped Cheese cubes and halved Cherry Tomatoes with sandwiched basil leaf between them and poke into toothpick and garnish on Thalipeeth Tokri.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

Vegetable Tikka

Ingredients :

Hung Curd 1/2 cup,

Red chilli Pwdr 1 tsp,

Ginger garlic Paste 1 tsp,

Corn Flour 1 tsp,

Vineger 1 tbsp,

Tandoor Masala [or Garam Masala] 1 tsp,

Chaat Masala 1/2 tsp,

Salt to Taste,

Paneer cubes 4-5 nos,

Cauliflower Florets 3-4 nos,

Onion Diced 1 no;

Red n Yellow Bell Peppers Dices 1 No

Mix all the Ingredients except Vegetables n Mix well in a Bowl, add all the Vegetables n let marinate for 1-2 Hrs. Keep in Freeze. After that screw marinated vegetables in screwers n Barbeque it or Grill in Oven. Serve with Onions and Bell pepper juliennes.

Borscht Scone with Cheese Fondue

 

 

Ingredients:

For Borscht Scone :

200 gm Maida,

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 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.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

Coconut Kebab

Ingredients :

Fresh Coconut crushed 1/2 cup,

Ginger Chili paste 1 tbsp,

Fresh Coriander Chopped 1/2 cup,

Roasted crushed Sesame 1 tbsp,

Desiccated Coconut 2 tbsp,

Lemon juice 1 tsp,

Semolina [Rawa] 1 cup
Fortune Rice Bran Health Oil for Frying,

Salt to taste

For Inner Stuffing Mix all Ings except Semolina, add salt,

For outer layer, boil 3 Cups Water with salt  then add Rawa n cook till it forms thick paste, Cool it n stuff with above stuffing, Deep fry in oil till golden brown. Serve Hot with Mint Chutney.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

Grilled Coconut Burfi with Fruit chutney

 

Ingredients :

For 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

For 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, unmould it. Coat the burfi on both sides with desiccated coconut. Grill both sides on Griddler or frying pan to get a pale golden brown colour. Serve immediately with fruit chutney.