- 1 cup cooked Chicken
- 1 cup grated cheese
- 2 tblspn finely chopped Coriander Leaves
- 1 cup Breadcrumbs
- 2 tblspn+ 2 tblspn – All Purpose Flour
- 1/2 tsp Oregano
- half tsp Chilli Flakes
- 2 pinches black pepper
Enjoy the almonds every morning & refreshed throughout the day.
1 large frozen banana (break your bananas into one-inch chunks before freezing)
2 spoonfuls flax seed (optional)
Honey or tbsp sugar
1 tablespoons almond butter or peanut butter
regular milk or half cup almond milk or 1/4 cup sweetened vanilla almond milk
How to Prepare-
Step 1- Blend all ingredients until velvety smooth. Taste and according to your sweetness with a drizzle of honey if needed.
Step 2- Pour into a glass and enjoy.
- 1/4 cup basmati rice
- 1 litre milk
- 12-16 kesar
- 6 to 7 hari elachi ( curshed and powdered)
- 3/4 to 1 cup sugar
- 1- 20 almonds
- 1 tsp rose water
- 1 ltr NESTLÉ MILKMAID Sweetened Condensed Milk
How to Make Recipe-
1- Soak rice in water for 40 minutes to 1 hour. Drain and let them dry and grind to a fine paste.
2- Add milk to paste and heat together, stirring constantly so that the mixture does not stick to the bottom.
3- Bring to a boil. Cook for 5 to 6 minutes.
4- Add NESTLÉ MILKMAID Sweetened Condensed Milk and remove from fire.
5- Add elaichi powder and rose water. Leave to cool and set in a refrigerator.
Serve garnished with rose petals.
- 11/2 kg khoya
- 600 gm powdered sugar
- 500 gm sugar crystals
- 10 gm tartaric acid
- half cup milk
- 50 gm khus khus (poppy seeds) or 250 grm Sugar balls
- Ghee for greasing
How to Prepare –
1. In a dry heated kadai, roast khoya. Stir continuously to avoid burning, and cook till browned.
2. Add cane sugar and cook further till the mixture attains a chocolate brown color, stirring along.
3. When done, spread on large plate which has been greased with oil.
4. Allow to cool, then cut in rectangular shaped which you want shape
5. Roll the still warm blocks on a separate plate containing sugar balls, so that they are well coated with the balls. Then cool further.
6. Serve as sweet or store for future use.Now ready delicious sweet.
1- 7 cups cold water
2- 1 cucumber, peeled and sliced
3- 2 large cups ice cubes
4- 1 packet Mojito flavored dry beverage mixture (such as Crystal Light)
preparation time- 10 min
How to Prepare– Its very easy and delicious.
Dissolve Mojito flavored dry beverage mixture into cold water in a pitcher; add cucumber slices and ice cubes.
half teaspoon baking powder.
half teaspoon baking soda.
2 1/2 cups granulated sugar, divided.
4 large eggs
1/3 cup grated lemon zest (6 to 9 large lemons)
3 cups flour.
1 teaspoon kosher salt.
half pound unsalted butter, normal temperature.
How to make this recipe –
Step 1 – Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
Step 2– In a extra large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Step 3– Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
Step 4– While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Step 5– Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
Enjoy delicious Cake.
1- Pizza base(dough)
2- 2 tablespoons butter, melted
3- 2 tablespoons chopped toasted hazelnuts
4- 1/4 cup chocolate-hazelnut spread
5- 1/2 cup chopped chocolate(bittersweet or semisweet )
6- 2 tablespoons chopped good quality white chocolate
How to Prepare-
Preheat oven to 450°F.Line a heavy large baking sheet with parchment paper.Roll out dough on lightly floured surface to 11-inch round.Transfer dough to prepared sheet.Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust and Sprinkle chopped chocolate and white chocolate over. Bake until chocolate begins to melt, about 3 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.