Shahi Paneer Recipe

Ingredients for Shahi Paneer Recipe

Paneer- 250 Gms
Tomato- 3 to 4 Medium
Gree Chilli- 1 to 2
Ginger- 1 inch in length
Ghee 0r butter- 1 table spoon
Cumin seed- 1/2 half spoon
Turmeric Powder- 1/8 small spoon
Red Chilli- 1/6 small spoon
Curd- 1/2 small spoon
Cream- 1/2 samll bowl
Garam Masala- 1/6 small spoon
Salt- 1/2 spoon (according to taste)
Green Coriander- 1 table spoon

How to make Shahi Paneer Recipe

Cut the paneer square size. Make a paste of tomato, green chilli through the grinder and take out the paste in a bowl. Mush the curd and cream in a grinder.

Falooda Kulfi Recipe - Falooda ice cream

Ingredients for Falooda Kulfi

Kulfi - made with 1 kg. Milk.
Rose Sharbat
Ice Pieces.
Sugar - 2 cup (400 gms)
Corn Flour - 1 cup (100 gms.)
Tukmaria seeds or Sabja seeds - 1 tea spoon.
Full Cream Milk - 1 ltr. (to make Rabri)

Method - How to make Falooda Ice Cream at home

To make Falooda we need sweet sharbat, falooda seva, soaked tukmaria seeds, ice pieces, rabri, kulfi and a glass of rose sharbat. You can also use roohafsa or rose essence, instead of rose sharbat. You can use vanilla ice-cream instead of Kulfi. You can substitute Falooda seva with boiled sevaiyan. But you can make falooda seva easily at home, rather than wasting your energy and time to make sevaiyan.

Sweet Lassi

Ingredients for Sweet Lassi

Yogurt - 600 gm
Sugar - 7-8 small tbl spoon
Ice cubes - 1 1/2 glass
How to make Sweet Lassi
Put curd and sugar in the mixer and beat it till sugar resolves. Put ice cubes in it and beat it again The delicious Lassi is ready for drink Keep it in a glass and serve it.

Ingredients for Salted Lassi

Yogurt - 500 gm (2 glass)
Water - 500 gm (cold) (2 glass)
Ice cubes - 1 glass
Mint leaves or Roasted cumin seeds - 1 small tbl spoon
Black salt - 1 small tbl spoon
Black pepper - 1/4 small tbl spoon
How to make Salted Lassi
Put curd, salt, ice cubes, jeera or mint leaves in the mixer and beat it. Mix water and beat it again. The salted Lassi is ready for drinking. Keep it in a glass and drink it.

Cream Cheese Chicken Enchiladas with Salsa Verde

Ingredients

1/2 onion, roughly chopped
2 tablespoons fresh cilantro, chopped (or use frozen cubes)
2 garlic cloves
1 (7-ounce) bottle salsa verde (such as Herdez brand)
1 teaspoon cumin
3-4 cups shredded cooked chicken breast
4 ounces cream cheese, softened in microwave
1/4 cup chicken broth
8 corn tortillas
Cooking spray
1/2 cup shredded pepper jack cheese
1/2 teaspoon chili powder
cilantro and lime wedges, for garnish

Instructions

Preheat oven to 425°.
Combine first 5 ingredients (onion through cumin) in a blender until smooth. Mix chicken and cream cheese in a large bowl. Stir in 1/2 cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
Bring broth to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.
Make an assembly line with a plate to drain tortilla, one to roll it and then a dish to transfer it to.
Spoon about 1/4 – 1/3 cup chicken mixture down center of tortilla; roll up.
Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with cheese and chili powder.
Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired

Pumpkin Chocolate Chip Muffins

Ingredients

4 eggs
1 (16 oz) can pumpkin
1/4 cup oil
1 cup applesauce
1 teaspoon vanilla extract
1 cup sugar
2 cups whole wheat flour
1 cup white flour
2 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1.2 cup semi-sweet chocolate chip morsels (I love mini’s)

Instructions

Preheat oven to 400 degrees.
Mix all wet ingredients in large mixing bowl, then combine all dry ingredients in another bowl.
Add dry ingredients into wet ingredients.
Fold fold in chocolate chips.
Cook for 14-17 minutes or until a toothpick comes out clean

Spicy Lime Chicken Thighs with Coconut Rice and Beans

Ingredients

FOR THE CHICKEN:

1 cup sliced onion

1 cup chopped celery

1 cup chopped carrots

4 pounds skinless chicken thighs

Salt and freshly ground black pepper

1 (15-ounce) can tomato sauce

1/4 cup lime juice

1 tablespoon chili powder

1 tablespoon paprika

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

1 avocado, diced

1/4 cup chopped fresh cilantro leaves

Lime wedges, for garnish

FOR THE RICE AND BEANS:

2 cups instant brown rice

1 (14-ounce) can coconut milk

1 cup water

1 (15-ounce) can red beans, drained

1 teaspoon dried thyme

1/2 teaspoon finely grated lime zest

1/4 cup chopped green onions

Salt and freshly ground black pepper

Instructions

FOR THE CHICKEN:

Put onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, and spices with sauce, and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

FOR THE RICE AND BEANS:

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Place pan over high heat and bring to a simmer.

Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed.

Fold in scallions and season to taste with salt and pepper.