Jen's Baked Macaroni and Cheese

Ingredients

1. 8ounces elbow macaroni
2. 1⁄4 cup flour
3. 1⁄4 cup butter
4. 3cups milk
5. 1tablespoon dry mustard
6. 1teaspoon salt
7. 1⁄4 teaspoon pepper
8. 1⁄2 teaspoon paprika
9. 1⁄4 cup onion, finely chopped
10. 1 1⁄2 cups sharp cheddar cheese, shredded
11. 8ounces Velveeta cheese, cubed
12. 2tablespoons butter
13. 1⁄2 cup breadcrumbs

Directions

• Preheat oven to 350°.
• Grease 2 quart casserole dish.
• Cook macaroni al dente; drain.
• Meanwhile, melt butter in a medium saucepan.
• Remove from heat; stir in flour, salt, pepper, mustard, paprika and onion until smooth.
• Gradually stir in milk.
• Bring to a boil, strirring constantly.
• Reduce heat and simmer for 1 minute.
• Remove from heat; stir in Velveeta and 1 C cheddar until smooth.
• Fold macaroni into cheese sauce and pour into casserole.
• Sprinkle with remaining cheddar.
• For topping, melt butter and toss with bread crumbs to coat.
• Sprinkle mixture over macaroni.
• Bake 30-40 minutes until brown and bubbly.
• Let stand for 5 minutes before serving.

Glazed Pearl Onions & Carrots

Ingredients

1. 6large carrots, peeled, sliced diagonally
2. 3 parsnips, peeled, sliced into strips
3. 1⁄2 cup white pearl onion, peeled and halved
4. 1small cinnamon stick
5. 1teaspoon fresh orange rind
6. 1⁄2 teaspoon thyme
7. 1⁄2 teaspoon garlic salt
8. 1⁄2 teaspoon powdered ginger
9. 1teaspoon fresh fennel seed, ground into powder
10. 1cup orange juice, fresh squeezed
11. 2tablespoons sweet butter
12. 2 -2 1⁄2 tablespoons brown sugar
13. 4teaspoons red peppers, finely chopped (garnish)

Directions

• Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
• Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
• Bring to a boil, lower heat and simmer for 15 - 20 minutes.
• Drain the vegetables and remove the cinnamon stick.
• Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
• Garnish with finely chopped red peppers.

Grandma's Deviled Eggs

Ingredients

1. 1dozen egg, boiled
2. 1tablespoon mustard
3. 2tablespoons white vinegar
4. 3tablespoons sugar
5. 1⁄3 cup Miracle Whip

Directions

• Hard boil eggs and peel.
• To make eggs peel easier I peel them while they are still hot under cold running water.
• Cut eggs in half lengthwise and remove egg yolks.
• Combined rest of ingredients together.
• Add eggs to mixture and beat with mixer until smooth.
• Stuff egg yolk mixture back into egg white halves.
• Sprinkle with paprika if desired.

Cheesy Taco Pockets

Ingredients

1. 2 (17 1/3 ounce) packages puff pastry sheets, 2 sheets per package
2. 1 egg
3. 1⁄2 tablespoon water
4. 1 1⁄2 lbs ground beef
5. 1⁄2 cup green pepper, chopped
6. 1⁄2 cup white onion, chopped
7. 1 garlic clove, minced
8. 1medium tomato, seeded and chopped
9. 1⁄2 cup catsup
10. 1⁄4 cup fresh cilantro or 1⁄4 cup parsley, chopped
11. 1teaspoon ground cumin
12. 2teaspoons chili powder
13. 1teaspoon oregano
14. 1teaspoon cinnamon
15. 1 1⁄2 cups monterey jack cheese, shredded or 1 1⁄2 cups monterey jack pepper cheese, shredded for a spicier result or 1 1⁄2 cups colby cheese, shredded, any similar cheese will work

Directions

• Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
• Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften.
• Stir occasionally to break meat up and prevent scorching.
• Add garlic and cook for one more minute, stirring constantly.
• Drain all the grease from the pan and return to the heat.
• Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon.
• Reduce heat to low and allow to simmer for about 10 minutes.
• You want a pretty dry mixture so your filling stays put in the pastry.
• Remove from the heat.
• Stir in the cheese and set aside until cool enough to handle.
• Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
• On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
• Put a heaping teaspoonful of meat mixture in the center of the pastry.
• (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed.
• Voice of experience! ).
• Mix the egg and water together and brush pastry edges with it.
• Grab one corner of a pastry and fold over to form a triangle.
• Press edges with a fork to seal and brush the tops with more egg mixture.
• Repeat until all ingredients are used.
• Place the pastries on a sprayed or greased baking sheet.
• You could also use parchment paper or a silicone liner.
• Bake at 375 degrees for about 15-17 minutes or until golden brown.
• OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm.
• They can then be transferred to a zip top bag and stored in the freezer.
• Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
• Great served with sour cream, catsup or your favorite dip.

Chicken Lollipop

Ingredients (240 ml cup used)

• ½ kg chicken drummettes (or 1 lb)
• oil as needed

Marination

• 1 ¼ tbsp. Ginger garlic paste or ½ tsp each of powder
• ¼ to ½ red chili powder or paprika (adjust)
• ½ tsp garam masala or any spice powder
• ⅛ tsp salt
• 4 tbsp corn flour or (2 tbsp. rice flour)

Seasoning

• 1 medium onion
• ¾ tbsp. ginger
• ¾ tbsp. garlic
• 1 tsp soya sauce
• 1 tsp vinegar
• ¾ tbsp. red chili powder or paste ( can use 1 tbsp.)
• 1 tsp sugar (can reduce to ½)
• ½ cup water

Garnishing

• coriander or celery as needed

Instructions

1. Add 3 to 4 tbsp. yogurt to a bowl, whisk it. Add 1 ¼ cup water and salt.
2. Add chicken and soak 1 hour to overnight to tenderize the chicken.
3. Drain off the buttermilk and marinate with marination ingredients except flour. Mix well.
4. Add corn flour mixed with salt.
5. Fry or grill the chicken in oven until cooked. Details mentioned in the step by step pictures above.
6. Add 1.5 tsp oil for seasoning and heat it.
7. Saute ginger garlic until aromatic. Fry onions until transparent. While the onions fry make a paste of red chili powder with 1.5 tbsp. water
8. Add vinegar and soya sauce.
9. Add red chili paste and sugar. Saute just for a while.
10. Add water and cook till the sauce thickens.
11. Add drummettes and toss.
12. Garnish with coriander or celery.

Lassi

This is one very hot summer days, ice cold glass of lassi How can bring peace of mind, it goes without saying. Excellent taste. People usually drink sweet or salty lassi been rucibhede. However, such a small difference in taste lassi pustigune brings big changes. There are two types of calcium and patasiyamasamrddha food lacchii but not quite. But it is playing, it does not.
For those trying to lose weight is lacchiyamra salty, salty lacchita more work for them. Because, sweet lacchite calories may increase due to the weight. On the other hand, diabetes naturally salty lassi to drink.

Eat the sweet lassi
Sweet lassi body brought back to power. Ojanasunyataya those who are suffering, they suggested eating sweet lassi She said. If the body weakness and growing children, more of a sweet lassi.

For those harmful
When kidney disease pathyabidera must consult before taking any lassi. There are more than those of potassium in the blood after a meal patasiyamasamrddha, they certainly must be avoided.
Here are two important elements of lassi (for one) has been trying to promote:

Material salty lassi, sweet lassi
114 calories 7
A total of 0.9 grams of fat, 5 grams
4 mg cholesterol, 17 mg
1227 mg sodium, 51 mg
174 mg potassium, 93 mg
A total of 29 grams of carbohydrates, 13 g

3. g protein, 13.8 g

Fish

.Shadowed by the rivers, fresh fish is essential and intrinsic to the culinary heritage of the food-obsessed Bengali community. What is most impressive is the sheer diversity of fish preparations that are different and distinct from almost any other part of India.
On the Bengali table, fish is cooked together with the assortment of regional specialties indigenous to the wet, fertile region replete with greens, citrus and coconuts. Coconuts are plentiful and a much-loved ingredient-and for Bengali people, almost anything tastes better with some coconut.
When cooking with fish, all parts of the fish are used-from the head to the tail. Different treatments and preparations are used for different parts, showcasing the various tastes and textures. Fastidious Bengali home cooks like to shop for fish daily, usually in the early morning, returning home proudly with the catch of the day and tales of how they managed to get it before it was all gone.
Fish can take diners from starters to the main course without any problem. A traditional meal often commences with an assortment of vegetables and small shrimp, and fish heads or tiny fish are usually added to regular vegetable dishes to add a touch of sweetness, boost the protein and transcend the ordinary into something festive or more formal.
Fish heads are a coveted part of the fish, because their rich omega-3 fatty acid content is associated with promoting intelligence. Although it’s not as popular as it once was, a true Bengali household will reserve the fish head for the children or a new son-in-law. Adding it to lentils elevates it to a celebratory dish.
Needless to say, a fish head cannot be savored without using your hands, so to this end Bengalis enjoy eating fish by gently separating the bones from the flesh.
Curries are, of course, the mainstay of the table, and these range from gentle, nigella-scented vegetable and fish stews to common fish curries enriched with pungent mustard, creamy coconut, rich yogurt and sometimes even lemon.
To showcase the diversity of cooking fish for the Bengali table, here are four traditional but simple recipes that are practical enough for everyday meals.
Gandhoraj Maach (Bengali Lemon Coconut Fish)
This delicate fish dish is traditionally made with the Bengali lime, called Gandhoraj. I have adapted this recipe using lemons and Kaffir lime leaves, offering a delicate and simple dish perfect for spring and summer.
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Yield: Makes 4 to 6 servings
Ingredients
1 cup freshly grated coconut (about ½ regular coconut)
1 cup hot water
1 piece fresh ginger, 1 ½ inches long, peeled
1 or 2 green chilies
½ teaspoon turmeric
3 fresh lemons
2 Kaffir lime leaves, thinly sliced
¼ cup coconut milk
1 teaspoon nigella seeds
2 to 3 dried red chilies
3 tablespoons plus 1 tablespoon chopped coriander
2 pounds halibut or any other firm-fleshed fish
1 teaspoon salt, or to taste
Banana leaves (if available) for steaming
Directions
Place the freshly grated coconut in a blender with the hot water and blend until smooth.
Strain the mixture through a fine-mesh sieve.
Return the coconut mixture to the blender, with the liquid strained off. Add in the ginger, green chilies and turmeric and blend until smooth. Pour the mixture into a mixing bowl.
Zest 2 of the lemons and add the zest to the coconut mixture. Cut one of the zested lemons in half, remove the seeds and squeeze in the juice. Set aside the other zested lemon and thinly slice the third lemon for garnish.
Add the Kaffir lime leaves to the coconut milk and stir well.
Stir in the nigella seeds, red chilies and coriander leaves. You should end up with a pale yellow sauce flecked with nigella and coriander. Salt the fish, then add it to the coconut milk mixture and mix well.
Heat the oven to 300 F and prepare a large baking dish with about 2 inches of water.
Line a heat-proof casserole dish with banana leaves and pour in the fish mixture.
Cover with a piece of foil and bake for about 20 to 25 minutes, until the fish is cooked through.
Cool slightly, remove and taste the sauce. It should be smooth and gently tangy. Depending on your preference, add in a little more lime juice.
Garnish with the remaining coriander and the lemon slices and serve hot, ideally with steaming rice.
Macher Muro Diye Moong Dal (Yellow Split Lentils With Fish Head)
Recipe from “The Bengali Five Spice Chronicles.”
This traditional recipe-a festive dish reserved for special lunches-is adapted from my mother’s culinary collection. I recently discovered my fish seller will cut fish heads into two or four parts for me, which is very helpful for a large fish head you only want to use part of. I realize the fish head is not for the uninitiated. If you want, you can add in sliced boiled eggs sautéed with spices instead of the fish head.
Prep time: 15 to 20 minutes
Cook time: 35 minutes
Total time: 50 to 55 minutes
Yield: Makes 6 servings
Ingredients
1/3 cup plus 2 tablespoons vegetable or mustard oil
1 medium fish head (preferably from a whitefish)
2 teaspoons turmeric
2 teaspoons salt
¾ cup dried split yellow lentils (moong dal)
1 onion, thinly sliced
1 tablespoon freshly grated ginger
½ teaspoon cayenne pepper powder
½ teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon sugar
Juice of 1 lime (optional)
1 tablespoon chopped cilantro
Directions
Place 1/3 cup oil in a wok and heat over medium flame for about 2 minutes, until very hot and almost smoking. Rub the fish head with half the turmeric and half the salt and place in the oil and fry over a steady, medium-low flame until nice and crisp, turning once during cooking, about 10 minutes.
While the fish head is cooking, place the lentils in a heavy-bottomed pan and dry roast lightly until they turn very pale golden and are very aromatic.
In a separate saucepan, heat 2 tablespoons oil on medium-low and add the onion and ginger. Sauté for about 5 minutes, until the onion wilts and begins to curl and crisp lightly on the sides.
Add the cayenne, cumin, coriander, sugar, roasted lentils, 3 cups of water, the remaining 1 teaspoon salt and remaining 1 teaspoon turmeric. Bring to a simmer and cook for about 15 minutes, until the lentils are almost cooked through.
Break the fried fish head into 2 to 3 pieces (it should break quite easily if you have cooked the head right) and lower into the lentils. Simmer the lentils with the fish head for another 10 minutes, gently breaking the fish head further until the pieces are fairly small.
Squeeze in some lime juice, if using, and sprinkle with the cilantro before serving.
Chingri Badha Kopir Ghanto (Curried Cabbage With Potatoes and Shrimp)
Recipe adapted from “The Bengali Five Spice Chronicles.”
The first time my mother visited me after I had moved to the U.S. was when I was graduating from business school. Mom stayed with my lovely host family-the first Americans who made me feel like family. She wanted to thank them for their hospitality by cooking for them one evening, and one of the items she made was this cabbage. Noticing they liked coleslaw, my mother felt this would be a good transition. She was spot on. To keep this recipe completely vegetarian, you can use green peas instead of shrimp.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: Makes 4 servings
Ingredients
For the shrimp:
½ pound medium shrimp, shelled and deveined
½ teaspoon turmeric
¼ teaspoon red cayenne pepper
½ teaspoon salt
¼ cup oil
For the cabbage:
1 red onion, thinly sliced
1 medium potato, peeled and cubed
1 teaspoon salt
½ teaspoon turmeric
1 tablespoon freshly grated ginger
1 teaspoon cumin powder
½ teaspoon coriander powder
1 or 2 bay leaves, broken into pieces
2 green cardamom pods, lightly bruised
1 teaspoon cayenne pepper powder
1 teaspoon sugar
1 tomato, finely chopped
3 cups finely shredded green cabbage
Directions
Toss the shrimp with the turmeric, red cayenne pepper and salt and set aside.
Heat the oil in a medium wok or skillet on medium heat for about 1 minute, until very hot. Add in the shrimp and cook in batches (if needed) for 3 to 4 minutes. Remove the shrimp from the oil and set aside.
In the same wok or pan, add the onion slices and sauté, stirring well, until they wilt and turn a very pale gold. Add the potato, salt and turmeric and lower the heat and cook for about 2 to 3 minutes. Cover and cook for another 5 minutes, until the potatoes are almost done and a nice golden yellow color.
Add the ginger, cumin and coriander paste and cook for another 5 minutes.
Add the bay leaves, cardamom pods and cayenne pepper and mix well. Then add the sugar and tomato and stir well.
Add the cabbage and the cooked shrimp and mix well. Cover and cook for about 7 minutes, until the cabbage is fairly soft. Mix well and cook till dry.
Taste and adjust seasonings before serving.
Chingri Bhuna (Shrimp in a Spicy Caramelized Onion and Tomato Sauce)
Recipe from “The Bengali Five Spice Chronicles.”
A bhuna is a preparation of fish or meat in a thick, dry tomato-based sauce. This style of cooking, particularly using shrimp, is a Bangladeshi or East Bengali tradition. As with other foods, in this style of cooking, the generous use of green chilies is essential. This recipe is for my cousin Sharmila, who enjoys this dish and often asks for it.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 to 6 servings
Ingredients
1 ½ pounds shrimp, shelled and deveined
½ teaspoon turmeric
1 ½ teaspoons salt, divided
3 tablespoons oil
1 large red onion or 2 medium red onions, thinly sliced
1 tablespoon freshly grated ginger
3 cloves garlic, finely chopped
2 or 3 bay leaves
1-inch cinnamon stick, broken into pieces
2 green cardamom pods
2 cloves
½ teaspoon sugar
2 tomatoes, cut into eighths
1 tablespoon Greek yogurt
4 green chilies, coarsely chopped into small pieces
1 tablespoon chopped cilantro
Directions
In a bowl, mix the shrimp with the turmeric and 1 teaspoon of salt and set aside.
Heat the oil in a wok or skillet on medium heat for about 30 seconds. Add the onions and cook for 3 to 4 minutes until softened and pale golden at the edges.
Add the ginger and garlic and cook for 2 minutes. Add the bay leaves, cinnamon stick, cardamom pods and cloves and stir and cook for 2 minutes.
Add the sugar and remaining ½ teaspoon salt and mix well. Add the tomatoes and cook for 4 minutes, until they soften and begin to turn pulpy.
Add the seasoned shrimp and continue to simmer until the sauce dries out and the oil resurfaces on the sides.
Stir in the yogurt and cook for 2 minutes, then stir in the green chilies and cook for 1 minute.

Gelatinize or paratha bread and meat

Ingredients: Ban for: flour 3 cups, butter, 3 tablespoons of dry yeast 3 teaspoons of sugar 3 tablespoons of salt, a quarter of a teaspoon, egg two, milk, half a cup of warm water and half a cup of olive oil 1 teaspoon .

Filling for: beef minced 500 g, chopped onion 3 pm, ginger paste 1 tablespoon garlic paste 1 teaspoon, cumin powder 1 teaspoon, chili sbadamato, tomato sauce 1 tablespoon, garamamasala powder 1 teaspoon five percent one percent, two tablespoons olive oil and salt sbadamato.

Method: melt the butter with an egg in it would be better to phetiye. Apart from the rest of the dry ingredients together in another bowl, mix water and oil in the middle of the hole in the egg-butter mixture slowly pour the flour mix. Well as adequate water and yeast with the adhesive to be smooth by hand. Now it is covered with a wet cloth anointed with oil by the side of the oven for at least an hour or so as to leave a warm place to double flowers. Khamirata will be quite soft.
In another pan heat the oil and fry the chopped onion and ginger-garlic paste and golden kasiye with minced beef and the salt, flour and water to cook garamamasala. Once cooked chili sauce mixed with chopped tomato and must be cooled down. If you want to give a little chopped coriander. Khamirata away from the side of the oven again to be very good to grind. Now khamiratake 8-10 split equally between each share of filling the oiled baking tray to create a beautiful ball a little distance in the range of 0 to 15 minutes to adjust the day. Then the egg and milk mixture to brush prihita electric oven temperature to 180 degrees, 0 to 5 minutes to be baked. Once you have chosen to serve with sauce or kecaapa.

Ban conserve
Ingredients: flour 3 cups, butter, 3 tablespoons of dry yeast 3 teaspoons, conserve cup (small pieces of cut), raisins 1 cup sugar 3 tablespoons, salt teaspoon quarter, egg two, milk half a cup, half a cup of warm water and 1 teaspoon of olive oil.
Method: melt the butter a little out of the oven, or it will take phetiye like an egg. In a separate bowl, compote, raisins, water and oil apart from the rest of the dry ingredients are mixed together and poured into a hole in the egg-butter mixture with flour and gently mix. I needed a little bit of glue with water and yeast to make it smooth. Now covered with a wet cloth anointed with oil at least one hour in a hot oven or left side to be doubled in order to swell. Will be quite soft. Now the good khamiratuku will apply. Khamire raisin compote and mix gently. Ban on some compote and raisins to be left. Khamirata now equal to 8 to 10 percent of the ball in the tray to adjust the distance over the empty raisin compote and put down. Leave 15 to 0 minutes. Brush the beaten egg and milk mixture on the ball in the 180 degree temperature, electric oven baked prihita to 0 to 5 minutes.
If you want the whole khamiratake divided into two large bun baked without having to brush the egg on the desired pattern and then, just as you can buy in stores can be found.

Batter Bread
Ingredients: two cups of flour, half a cup of red flour, 1 tablespoon sugar, 1 teaspoon of salt, two teaspoons of dry yeast, 1 tablespoon olive oil and 1 cup of warm water.
Method: mix all the ingredients together and mix with a little water to be taken. The anointed with oil mixed with a little bit of yeast dough in a bowl, cover with a lid and oil must be kept for one hour so that the yeast becomes swollen to twice the size. When the yeast to swell 6 to 7 divide the ball well smeared with a little flour to make bread out to the sandy. Can not be too thin. Once you have made 15 to 0 minutes left to be covered with wet cloth. The iron pan on the stove to heat the bread should be overturned realized with a little swelling. Similarly, if you bake bread evenly on each side, down early in order to keep them in the linen cloth wrapped bread is soft and warm. Two baked bread can not be more than 3 minutes, it will lose the taste becomes strong.
Tandoori chicken, kebab teacher with the great frozen bread batter. Sharma and make a quick bread batter and serve it.

Bosnia parota
Ingredients: two cups of flour, two teaspoons of dry yeast, half a cup of liquid milk, 1 teaspoon of sugar, water, salt and oil when needed.
Method: from 0 to 15 minutes in the warm milk and yeast to be confused. In the flour, sugar, salt, yeast, and the amount of milk-soaked with water, make sure to leaven. The yeast mix with two teaspoons of olive oil and cover it with a damp cloth at least one hour (two hours if not better) in hot places (such as the side of the furnace) should be kept. After a certain time, a little flour into the yeast leci cut the bread in the form of a coarse sandy golden on both sides of the sinking of the oil to fry up.

Krosanta
Ingredients: two cups of flour, 300 grams of butter, half a cup of milk (warm), two teaspoons of dry yeast, 3 tablespoons sugar (or sbadamato), half a teaspoon of salt and the egg 1pm.
Method: Mix yeast, sugar and warm milk for 10 to 15 minutes and should be. Then the flour and salt in a bowl and mix well with a mixture of yeast and yeast to create soaked in milk. This yeast is well wrapped in plastic foil should be kept in the refrigerator for 1 hour. The very cold butter, bread maker and a width of 10 inches long and 4 inches with the Ballon d'Or to create a bed. Keep it in the refrigerator wrapped in plastic foil. Bring out the yeast dough in the refrigerator. The length and width of 10 inches to 1 inch rectangular sandstone. Now out of the refrigerator in the middle of the two sides of the rectangular bedata buttery yeast dough additional drag down makhanatake should be well covered. Now, the rectangular plastic foil wrapped again khamiratake flour-butter will keep in the refrigerator for one hour. After an hour out of the fridge a little flour over the sandy khamiratake byalanera four fold lengthwise again and again, like a letter wrapped in plastic foil should be kept in the refrigerator for one hour. This method also folded twice sandy khamiratake should be refrigerated. A total of four times from the beginning until the end of the procedure to be adopted.

Sprinkle the flour, 1/8 inch thick, the light from the refrigerator and cut it in the form of sandy 8 inches x 4 inches diagonally cut will take the form of a triangle. The triangle-shaped yeast 1/4 inches wide, cut along the middle of the two sides with a light hand to drag a little pointed head roll gently with a whole krosantata a little tilt to left. Once you have made all the baking tray smeared with a little oil or butter krosantagulo Spiral burst on the head portion arranged at the bottom of the egg and milk mixture to brush the liquid temperature is 15 to 180 degrees 0 minutes (until golden) Beck made krosanta down Recommend Could.

Gelatinize

.

Gelatinize the bud

Materials: 1 cup of Sana, 3 eggs, half a cup of milk, half a cup of powdered sugar, 1 teaspoon cardamom powder, 4 tablespoons butter, two tablespoons kajubata, painapela Essence half teaspoon and 1 tablespoon chopped pistachios.

Method: pistachio, milk powder, butter blendare Blend together all the ingredients to be apart from the rest. Heat ghee in a pan over medium heat baby should be handled. After seven or eight minutes when the milk must come from the bottom of the pan gelatinize. Remove from the oven and cut into desired size.



Snow White haluya

Materials: 1 cup flour, two cups of milk, ghee quarter 1 cup, 1 cup sugar, 1 teaspoon cardamom powder, 1 tablespoon caraway, pistachio, amanda and 3 tablespoons raisins.

Method: sugar, milk boiling on the stove when the take down. Heat ghee and fry the flour ghiya color of warm milk, cardamom powder, caraway narate with you. When the thick pistachio, amanda, raisins and pour cold dish to serve with the serve.



Bombay carrot gelatinize

Ingredients: 500 grams of carrots, half a liter of milk, condensed milk 1 cup, 1 cup of milk, half a teaspoon of cinnamon powder, half a teaspoon cardamom powder, 1 tablespoon caraway, half a teaspoon of saffron, pistachio, cashew and amanda half a cup of butter and half a cup of chopped.

Method: caraway japharane soaking. Peel carrots with a vegetable basket case kurani liquid milk should be boiled dry. Heat ghee in a pan with a little carrot bhune condensed milk, cardamom, cinnamon and caraway soaked saffron powder with a 10-1 minute shifting of the milk powder should be small and should be narate. To pay half of the nuts, gelatinize rhythm mixed with butter dish and pour over the rest of the tie was level with the choice nut pieces to serve.


Bengal gram pulse gelatinize court
Ingredients: 500 grams of Bengal gram flour, 1 liter of milk, 1 kg of sugar, 1 cup butter, 1 cup cream, kajubata two tablespoons, two tablespoons amandabata, khaya latex (milk ksirasa) 1 cup, half a teaspoon of cinnamon powder, cardamom powder half a teaspoon, pistachio, amanda, cashew, combining half a cup of raisins, half a teaspoon of saffron and 1 tablespoon caraway.
Method: With half a liter of milk must be fake. Wash peas, soak 1 hour, 4 cups of water, two pieces of cinnamon, cardamom and bring to a boil two. When the milk boiled with water to the dry branch of the fortune to be dry. Keoraya soaking saffron. Heat ghee in a pan with a little bhune pulses, sugar, cinnamon, cardamom powder with a seven or eight minute bhune khaya latex, cashew and amanda badamabata bhunate with you. When you turn off the oven and tied rhythm gelatinize. Raisins, half nuts, caraway steeped saffron, cream and serve with a bowl and pour a little handling gelatinize nuts and sprinkle over the rest of the pieces will be like when it's cold.


Papaya Crystal gelatinize
Ingredients: 500 grams of raw papaya, half a cup of sugar, half a cup of butter, 1 tablespoon lemon juice, 1 tablespoon caraway, cardamom powder, half a teaspoon, cayanagrasa two tablespoons, 1 tablespoon raisins and pistachios, amanda, cashew, walnut overall, a quarter of a cup.

Method: papaya cooked to a fortune. Cayanagrasa half a cup of warm water, soak blendare should be blended. Heat ghee in a pan with a little bhune pempebata it. The sugar will bhunate. When sugar melts lemon juice, caraway, cardamom powder is handled with a bit cayanagrasa, some raisins and nuts served with a little bowl and pour over the rest of shifting nuts and serve sprinkled leave four or five hours.