Gazar ka Halwa

Gazar ka Halwa

www.facebook.com/sunflameindia

INGREDIENTS

2 cups thickly
1 tbsp ghee
2 tbsp
4 tbsp sugar
4 tbsp mava (khoya)
1 tbsp raisins (kismis)
1 tbsp chopped almonds (badam)
1/2 tsp cardamom (elaichi) powder

INSTRUCTIONS

• Heat the ghee in a pressure cooker; add the carrots and sauté on a medium Flame for 4 to 5 minutes, while stirring continuously.
• Add the milk, mix well and pressure cook for 1 whistle.
• Allow the steam to escape before opening the lid.
• Transfer into a broad non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
• Add the mava, mix well and cook for more 1 to 2 minutes, while stirring continuously.
• Add the raisins, almonds and cardamom powder and cook for another 1 minute.
• Serve hot or warm

Source: tarladalal.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Red Velvet Cake

Red Velvet Cake

www.facebook.com/sunflameindia

INGREDIENTS

2 1/2 cup plain
1 tsp baking powder
1 tsp salt
2 tbs cocoa powder
50 mls red liquid food colouring
120 g unsalted butter room temperature
1 1/2 cup sugar
2 egg room temperature
1 tsp vanilla extract
1 cup buttermilk room temperature
1 tsp white wine vinegar
1 tsp bicarbonate of soda

Cream cheese icing
450 g cream cheese softened
120 g unsalted butter softened
1 tsp vanilla extract
2 1/2 cup icing sugar
1 pinch salt

INSTRUCTIONS

• Preheat oven to 180C. Butter and flour two 23 cm round cake pans, or three 20 cm round cake pans.
• Sift together the flour, baking powder and salt into a medium bowl. Set aside.
• In a small bowl, mix food colouring and cocoa powder to form a thin, smooth paste. Set aside.
• In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
• Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl frequently with a spatula. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk.
• Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
• In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine.
• Working quickly, divide batter evenly between the cake pans and bake at 180C for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
• Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before icing.
• Icing: With an electric mixer, blend together cream cheese and butter until smooth.
• Reduce speed to low, and blend in icing sugar, salt and vanilla extract. Increase speed to high, and beat until light and fluffy.

Source: bestrecipies.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Mughlai Chicken Biryani

Mughlai Chicken Biryani

www.facebook.com/sunflameindia

INGREDIENTS

300 g Chicken
1 ½ cup Basmati rice
¼ cupYoghurt                    
1 tsp Garam masala pwd
1 tsp Biryani masala
1 tbsp Ginger garlic paste
2 tbsp Oil
2 tbsp Ghee
1/2 tsp Cumin
2 Cloves
1/2 tsp Black pepper
2 Bay leaf
2 Cardamom
1 Cinnamon
2 Onion
1 or 2 Green chilly
1 Tomato
1/2 tsp Red chilly pwd
3/4 tsp Coriander pwd
1 cup Mint & coriander leaves
Food color ( optional )
Salt to taste


INSTRUCTIONS

• Clean and wash chicken pieces.
• Marinate with yoghurt, garam masala pwd, biryani masala,  ginger garlic paste and salt for 1 hour.
• Wash and soak biryani rice in water for 10 mins.
• Drain and keep aside.
• Heat oil, ghee in a pan.
• Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.
• Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.
• Add tomato and fry for couple of minutes.
• Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.
• Fry in low flame for 5 to 7 minutes by stirring frequently.
• Add finely chopped coriander leaves and sauté for a minute.
• Now add 2 ½ cup of water.
• Mix well and taste & adjust salt and seasonings.
• Add soaked rice and stir well.
• Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done.
• Mix a pinch of food color in few drops of water.
• Once the pressure goes off, add food color ( optional )  water in circular motion and leave aside for 3 to 4 mins.
• Now fluff the biryani gently.
• Classic Chicken Biryani with awesome flavor is ready to serve.

Source: tastyappetite.net
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Foot long sandwich

Foot long sandwich

www.facebook.com/sunflameindia

INGREDIENTS

Footlong
Carrots
Mustard sauce 4 teaspoons
Lettuce a few
Onion sliced 2 small
Tomato sliced 2 small
Cucumber sliced
Black olives sliced 2-3
Pickled jalapenos 2-3
Pickled gherkins 2-3
Cheese slices 8
Mayonnaise
Tomato ketchup
Red chilli sauce 1 teaspoon

INSTRUCTIONS

• Preheat the oven to 180°C.
• Halve the footlong and slit without cutting through. Toast lightly in the preheated oven.
• Keep the bread halves opened out and arrange the cheese slices all over them. Drizzle mustard sauce. Place a few lettuce leaves over.
• Arrange the onion, tomato, cucumber, black olives, pickled jalapenos and pickled gherkins over the lettuce on the base half the bread.
• Place the carrot over the other half. Mix mayonnaise, tomato ketchup and chilli sauce and drizzle it over the vegetables. Top with some more lettuce leaves and bring the two halves together and press lightly.
• Serve immediately.

Source: sanjeevkapoor.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Turkey nachos snack

Turkey Nachos Snack

www.facebook.com/sunflameindia

INGREDIENTS

1 pound ground
1 package (1-1/4 ounces) taco
3/4 cup water
Tortilla chips
1/2 cup sour cream
1/2 cup salsa
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Shredded lettuce, chopped
Tomatoes and/or green onions, optional

INSTRUCTIONS

• In a skillet, brown the turkey; drain. Add taco seasoning and water; simmer for 15 minutes. Place the tortilla chips on a greased baking sheet. Layer with turkey, sour cream and salsa. Sprinkle with the cheeses.
• Microwave or broil for a few minutes or until cheese melts. Top with lettuce, tomatoes and/or onions if desired. Yield: 6-8 servings.

Source: tasteofhome.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Shrimp, Leek and Spinach Pasta

Shrimp, Leek and Spinach Pasta

www.facebook.com/sunflameindia

INGREDIENTS

3/4pound gemelli, fusilli, or other short pasta

2tablespoons unsalted butter

2leeks (white and light green parts only), halved lengthwise then crosswise

kosher salt and black

1pound peeled and deveined medium shrimp (raw)

finely grated zest of 1

3/4cup heavy cream

10ounces baby spinach (about 12 cups)

INSTRUCTIONS

• Cook the pasta according to the package directions; drain and return it to the pot.
• Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
• Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
• Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. 
• Add the shrimp mixture and the spinach and toss to combine.

Source: realsimple.com

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Banana Fritters

Banana Fritters

www.facebook.com/sunflameindia

INGREDIENTS

1/2 cup milk
2 bananas, mashed
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
1/2 cup confectioners' sugar

INSTRUCTIONS

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large kadai.
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

Source: allrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia