Nutri Buddy Treasure Hunt

Nutri Buddy Treasure Hunt : 

Ingredients :

1 ltr Milk,

 ½ tsp Citric Acid dissolved in 3 tbsp water,

Chopped Carrot 2 tbsp,

Chopped Beet root 2 tbsp,

Chopped Capsicum 2 tbsp,

Chopped Cabbage 3 tbsp,

Chopped Onion 2 tbsp,

Copped green chili 1 tbsp [optional],

Salt to taste,

Oregano 1 tsp, 2 tbsp

Corn Flour,
3 tbsp Fortune Rice Bran Health Oil,

Some Tomato Ketchup,

Cheeseling lightly crushed 2-3 tbsp,

Grated Cheese 2-3 tbsp,

Chopped Fresh coriander leaves 2-3 tbsp.

Boil Milk in a Saucepan, when it gets boiled add citric acid dissolved water in it and immediately add all the vegetables Salt and Oregano. Remove from the burner and strain in a Muslin cloth and set in rectangular Mould. Keep in freezer for 5-10 Mints. Now Unmould it and cut into cube shape. Roll all cubes in Corn flour and roast with Oil on tawa.

Now apply tomato Ketchup on all the sides of cube and coat with cheeselings. Garnish with grated Cheese.

Serve with Fresh Salad.

 

Sweet Sesame Cookies

Sweet Sesame Cookies :

 

 

For Filling:

2 tbsp roasted almonds

2 tbsp packed Brown sugar
3 tbsp Sesame seeds, roasted
1 tbsp Honey

Dough:

1 cup sifted All Purpose flour
1/4 tsp Baking Powder
3 tbsp Sugar
pinch of Salt
50gm chilled Butter, cut into small pieces
3 to 4 tbsp ice water
  Preheat oven to 200°c. To prepare filling, combine Almonds, Brown Sugar and Sesame Seeds and crush it. Remove Sesame mixture in a bowl and add Honey in it, Mix well.
To prepare dough, mix flour, sugar, and salt and Baking powder. Add butter;  Add ice water, 1 tbsp at a time, Knead it. Shape dough into balls. Place balls 2 inches apart on a baking sheet coated with oil. Press thumb in center of each ball to form an indentation. Bake it for 15 minutes on 200'c. after that Fill each indentation with about 1 teaspoon Sesame mixture. Sprikle some Sesame seed on it. Bake again at 200° for 5 minutes or until set. Remove from Oven and cool completely on a wire rack.

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