JIGARDHANDA - MADURAI FAMOUS SUMMER CHILL DRINK

RECIPE SUBMITTED BY,
MOHSINA FASI AHMED,
DUBAI,UAE

Jigarthanda recipe
this recipe is perfect for summers..try it nd ull luv it..
ingredients: almond or badam pisin or almond saucers
2 lit full fat milk
nannari sharbath (Sarasaparilla)
sweetened brown khoa
condensed milk
vanilla icecream(optional)
PREPARATION: soak the almond pisin(2 spoons) overnite.in the morning ull find dat its doubled in quantity nd luks transparent n jelly like..boil the milk nd reduce it so dat it becums thick nd brown in colour nd let d texture wud b like basundi with lot of malai...
METHOD: refrigerate the ingredients before making the drink...take preferable amt of basundi in a tall glass nd add 3 spoons badam pisin, 2 spoons nannari sharbath, 2 nd half spoons of brown khoa nd a bit of condensed milk in layers...mix everything together wid a long spoon..add more condensed milk if u prefer it to be sweeter...finally top it up wid vanilla ice cream nd serve chilled..
NOTE: i've added very lil icecream nd mixed cos its already loaded wid calories..if u dont care u cant add more..
enjoy!

BREAKFAST NO.22.PALAK PANEER PARATHA

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
ABU DHABI

PALAK PANEER PARATHA
Ingredients
For the dough:
Whole wheat atta - 4 cups
Water
Salt

For the stuffing:
Paneer - 8 to 10 cubes
Palak - 2 cups
Green chillies - 2
Garlic - 2 cloves
Salt
Besan - 1 Tbsp
Aamchur pwd - 1/2 tsp
Wash the palak, squeez the water and cut the stems
Cut them into two halves & put in a chopper
Add green chillies & garlic to it
Add the paneer pieces to it & grind it in the chopper.
(Do not use mixer....it should b a dry mixture n not a paste)
Now remove it in a bowl add besan, aamchur pwd n salt.
Mix it nicely.
In a pan add 1/2 tsp of oil n put this mixture in it.
Just saute it till the water content reduces n becomes dry. Let it cool.
(CAN ALSO B USED WITHOUT BEING SAUTED)
Now roll parathas with the dough & place little stuffing in it, close it and roll it again.
Fry it in a tava & serve it with pickle n curd.

TIPS FOR ROSY LIPS

POT CLAY WORK

POT CLAY WORK:
SUBMITTED BY,
PRIYA RAGHAV,HYDERABAD

PANEER VEGETABLE BIRYANI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
 ABU DHABI

PANEER VEGETABLE BIRIYANI & RAITA
Ingredients:
Basmati rice - 2 cups
(washed & soaked in 4 cups of water for 15 min)
Onion - 1 big (sliced)
Beans, carrot, potato - cut in julians
Cauriflower - few florets
Peas
Butter - 1 tbsp
Cinnanom stick - 1/2 inch
Cardamom - 2
Bay leaf - 1
Cloves -2
Red chilli pwd -1 tsp

For masala paste:
Green chillies - 2
Garlic -2 cloves
Ginger - 1 inch
Coriander leaves (chopped) -handful
Grind this into a fine paste.
Method:
In a heavy bottomed pan add 1 tbsp of butter
Add the spices mentioned above once the butter melts
Add onions n fry them till it becomes slightly pink
Add the ground masala paste to it
Once the raw smell goes, add the vegetables
Add 1 tsp of red chilli pwd
Add salt according to your taste.
Mix it well
Now strain the water in a seprate vessel from the soaked basmati rice.
Add the rice to the pan n just give it a stir. ( too much stirring can break d rice)
Now once the masala has coated the rice well
Add the strained water
Just mix it once and close it with a lid.
Cook ot in a low flame.
Once in between u can remove the lid n give it a stir.
When the rice is done without any water content n stickyness remove it from the stove.
Serve it hot with onion tomato raita.
Tips:
People who love paneer can fry the paneer separately n add it to the biriyani once it is done n hot.