Crispy Naan now at Home

Ingredients:

• 6 cups White Flour (maida)
• 6 teaspoon Milk Powder
• 200 gram Oil or Margarine
• 1 cup Evaporated Milk
• 6 teaspoon Sugar
• 2 teaspoon Baking Powder
• 1 Egg
• 3 teaspoon Yeast

Directions:

1. Mix all the ingredients and make dough. Cover the mixture with a damp cloth and leave it for 2-3 hours at room temperature.
2. Divide the mixture evenly in to 12 parts.
3. Roll out each part to make a chappati just as the size of a pizza crust.
4. Bake in oven at 350* till they turn light brown.

To make the Naans more interesting you can also add cheese and chili flakes on the top before baking. The cheese will melt and it will be really yummy.

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Chinese Chicken Balls

Ingredients:

• 250 Gram Fine Chicken Mince
• 1 Egg
• 2 teaspoon Ginger/Garlic paste (Adrak, Lehsan)
• 1 tablespoon Corn Flour
• 1 tablespoon flour
• ½ Cup Tomato Ketchup
• 1-2 Spring Onions
• 3-4 tablespoon Vinegar (Sirka)
• 1 teaspoon Sugar
• Salt to taste
• Black pepper to taste
• Oil for frying purpose

Directions:

1. Combine minced chicken, egg, salt, black pepper, ginger garlic paste, corn flour, and flour in a bowl and mix well. Make small round balls with the mixture and then fry them in oil.
2. Heat oil in a frying pan and add 1 teaspoon Ginger and Garlic paste to it. Add tomato ketchup, vinegar, sugar, salt and black pepper, sauté them well. Add chicken balls to it and mix.

Serve hot.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serving: 3-4

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Make Mango Ice-Cream

Ingredients:

• 3 mangoes (peeled and chopped)
• 3 tbsp sugar
• 1 can condensed milk
• 2 cups milk
• 1 tsp lemon juice
• 100 gms whipped cream
• Chocolate syrup

Recipe:

• Blend mango chunks with sugar and make pureeof it
• Now mix the condensed milk, pureed mangoes,milk, and lemon juice in a bowl and combine them with a rubber spatula (don’t add lemon juice ifmangoes are sharp already)
• Now pour this mixture in a shallow container
• Cover the mixture and freeze till it becomes slushy
• After freezing divide the mixture into 2 parts
• Blend each part till it is smooth and creamy
• Transfer both mango ice-cream parts into shallow container
• Cover and let it freeze till it is firm
• Scoop the prepared mango ice-cream and serve with whipped cream and chocolate syrup

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Summer Fruits Trifle

Ingredients:

• 500 gm sliced mango
• 500g peach sliced
• 2 bananas chopped
• 200gm strawberries
• 1/2 cup orange juice
• 200 gm orange jelly
• 200 gm mango jelly
• 2 cups water
• 700 ml double thickened cream
• 1 liter milk
• 5 tbsp vanilla custard powder `
• 4 tbsp sugar
• 400 gm jam roll or cake

Method:

1. Add custard powder in boiling milk. Bring to a boil. Then add sugar. Mix well and let it cool
2. Boil water and then make jellies. Set them and cut in diamond shapes
3. Now take a serving bowl. Arrange sliced jam rolls on side
4. Pour orange juice over to soak them
5. Now mix cream in custard and pour over jam rolls
6. Make a layer of all fruits over
7. Again pour custard
8. Garnish with remaining fruits and jellies
9. Keep in refrigerator for about two hours and serve cold

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Dahi Phulkiyan

Dahi Phulkian is a very refreshing and light meal for lunch and dinner. It serves as side dish in place of raita.

Ingredients:

For Dahi Phulki:

• 1 cup Gram flour or moong lentil flour 1 cup
• ½ tsp Soda by carbonate
• ½ cup water
• Salt as required
• Red crushed chilli
• 1 onion chopped
• 2 green chillies
• ½ tsp cumin seeds
• 1 pinch garam masala powder
• 1 pinch chat masala powder
• For dahi phulki tempering:
• 10 Whole red chilli
• ½ tsp Cumin seeds
• For yoghurt sauce:
• 3 cups yoghurt
• ½ bunch of coriander leaves
• ½ bunch of mint leaves
• 2 green chillies
• Oil for frying

Method:

1. First strain yoghurt through a muslin cloth so it gets blended
2. Make yoghurt sauce grinding all the three ingredients
3. Add this green sauce in yoghurt and mix well
4. Add some water to liquefy yoghurt to some extent (as phulkiyan absorb lot of water to get soft)
5. Add salt in yoghurt to taste. Mix well and keep aside
6. Now make a fine paste with all ingredients of dahi phulki
7. Heat oil on medium flame
8. Using hand pour small phulkian in oil (they will get little bit large)
9. Fry them till golden brown
10. Take out phulkiyan on kitchen paper and let cool for a while
11. Add these all prepared phulikyan in youghurt and mix well so that each phulki absorbs some yoghurt water and becomes soft
12. Now take 3 tsp oil. Heat it little. Fry whole red chillies and cumin seeds in it and quickly add in yoghurt
13. Stir all the phulkiyan well
14. Garnish with some coriander leaves
15. Serve hot or cold, but it is more tempting while hot

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