Sunset Magic.

It Snows In Red Roses..

Homegrown Tiny Watermelon !!! 😀😀

Unexpectedly germinated,

Wonderfully grown,

Amazingly ripened !!!! 😀

@ Home....🍉🍉

Carrot Cake.

Ingredients

Carrot.                400 gm
Maida.                 300 gm.
Sugar.                  300 gm.
Butter.                  100 gm.
Vanilla essence.   2 teaspoons
Baking powder.    2 teaspoons
Baking soda.           1 teaspoon
Egg.                            5
Nuts, raisins.            50 gm.
Beat egg.Powder sugar.Mix well both.
Mix maida,baking powder & baking soda.
Grate carrot.
Blend all well.
Move the batter to a greaced cake tin,garnish with nuts& raisins.
Bake for 40-50 minutes.

Pineapple Pudding.

Ingredients.
Pineapple.           250 gm.
Milk.                      500 ml.
Sugar.                     100 gm.
Cornflour.               2 table spoons.
Custard powder.    2 table spoons.
Vanilla essence.       2 teaspoons.

Slice pinapple.Heat a pan.Add pineapple,2 spoons sugar,1 teaspoon  vanilla essence, stir well for 10-15 minutes to cook.Allow to natural cooling.
Blend cornflour and custard powder in a glass of milk.Heat the remaining milk and sugar.When it becomes hot,add cornflour-custard - milk mixture and boil.Add 1 teaspoon vanilla essence.Stir  still it becomes  thick,remove from heat, allow to natural cooling.
Take a pudding bowl,apply some butter,put the pineapple mix,over it,layer the custard mix.Refrigerate for 6 hours,put the pudding upside down to a serving dish.

Oreo Cake.

Ingredients.

Oreo biscuits.       20
Sugar.                    2 spoons
Milk.                       1/2 cup
Baking powder.   1 Teaspoon. 

Grind biscuits & sugar.Add milk & baking powder.Beat well to make the batter.Pour the batter to a cake tin & bake for 30 minutes.

Bottle Art.

Solang Valley - Himachal Pradesh - Snow covered beautiful nature...

Monuments.

@ Agra

Vegetable Biriyani.

Basmati rice                               : 3 cups
Water                                           : 6 cups

Ghee                                              : 2 table spoons

Cardamom                                   : 4

Cloves                                            : 3

Cinnamon                                     : 4

 Onion                                            : 2

Garlic                                             : 1

Ginger                                            : 1 piece

Green chilly                                  : 2

Beans                                             : 50 gm.

Carrot                                             : 3

Tomato                                           : 1

Salt                                                   : accordingly

Nuts                                                 : 50 gm.

Kismis                                              : 50 gm.

  

 Heat ghee in a pan. Fry cardamom, cloves and cinnamon, add garlic, ginger and green chilly.Add onions, add sliced beans and carrot. When it becomes half cooked, add  salt.Add basmati rice, saute well.

Boil 6 cups water in pressure cooker,add the mixture,pressure cook for ten minutes.

  Heat ghee and fry onions, nuts and Kismis. Add it to the rice-vegetable mixture. 

Garnish with tomato.Serve hot.

Chilli Gobi.

Ingredients.
Step 1

Cauliflower                     - 350 gm.
Maida                              - 1 cup
Cornflour                        - 4 table spoons
Kashmiri Chilli
Powder                            - 1 teaspoon
Pepper Powder                -1/4 teaspoon
Salt                                   - required
Water                               - required
Oil                                     - 3-4 tablespoons

Mix all well to prepare the batter.Dip cauliflower florets in the batter and deep fry.

Step 2

Sliced capsicum                     -1
Sliced spring onion               - 1
Chopped ginger                     - 1 table spoon
Chopped garlic                       - 1 table spoon
Slit green chilli                       - 3
Soy sauce                                 - 1 teaspoon
Chilli sauce (red)                    - 1 teaspoon
Vinegar                                     - 1 teaspoon
Salt                                             - required
Oil                                               - 1 table spoon

Heat oil,add ginger,garlic,green chilli,saute for one minute,add spring onion,capsicum,add soy sauce,chilly sauce.Stir well.Add fried cauliflower,add salt,spring onion,vinegar.
Garnish and serve.

Beef Biriyani.

Ingredients.
Step 1

Beef.                            1 kg.
Chilly powder            1 Table spoon
Coriander powder.   2 Table spoons.
Turmeric powder.    1 Teaspoon.
Pepper powder.         1 Teaspoon.
Garam masala.           2 Teaspoons.
Salt.     

Marinate beef with these and keep for 30 minutes.Cook in a pressure cooker until 3-4 whistles.

Step 2

Garlic-ginger paste.            2 Table spoons
Sliced green chillies.           3
Sliced onions.                       1 cup
Sliced tomatoes.                   3
Curd.                                       Half cup
Oil.                                           2 Table spoons

Heat a pan.Pour oil.Add garlic-ginger paste,saute for two minutes,add sliced onions, green chillies,stir till it becomes golden brown,add sliced tomatoes,stir for two minutes,add cooked beef,curd,stir well,adjust salt,cook it for around 5-10 minutes.

Step 3

Basmati rice.                    6 cups
Water.                               12 cups
Crushed cinnamon,
clove, cardamom.            2 Teaspoons
Ghee.                                  1 Table spoon
Bay leaves.                        2

Wash and drain the rice.Heat ghee in a pan,add cinnamon, cardamom, cloves,bay leaves,saute well,add rice,stir to make crispy.
Boil water in a pressure cooker,add salt,add rice mix, close the cooker,cook for 10 minutes.

Step 4

Onions.                  2
Cashew nuts.        50 gm
Raisins.                  50 gm
Coriander leaves/ 
Mint leaves,
Lemon juice           2 spoons.

Thinly slice onions.Fry in ghee.
Roast cashews and raisins.
Take a pan/ cooker.
Layer with alternative layers of rice,beef,fried onions, raisins, cashews, coriander leaves/mint leaves,lemon juice.
Heat the layered Biriyani for about 20 minutes.
Serve with salad and pickles.


             

                                   
                         

Grape Syrup Pudding.

Ingredients:

 Egg                                                     - 2

 Milk                                                    -2 cups

 Sugar                                                  - 6 spoons

 Butter                                                 - 1 teaspoon

 Vanila Essence                                  -1 teaspoon

 Grated nutmeg                                 - ¼ teaspoon

 Nuts                                                     - ¼ cup

Kismis                                                  - ¼ cup

Grape juice                                        -  3 cups
Sugar                                                   - 2 Table spoons
Ghee                                                    - 1 Teaspoon
Maida                                                  - 1 Teaspoon

Method.

Pudding.

Beat egg. Add milk, sugar, butter, vanilla essence and nutmeg. Apply butter in a pudding mould,  pour the mixture and add the nuts and kismis. Cover the mould  and cook in steam. Allow natural cooling.

Grape syrup. 

Mix grape juice,sugar,ghee & maida. Heat a pan,pour the mixture,stir continuously till it becomes a semi thick syrup.Allow natural cooling,garnish the pudding.Also spread some grapes around the pudding.Refrigerate for two hours and serve.