Making Delisious Food

Carrot Cake Banana Bread Servings - 5 INGREDIENTS Carrots - 130 grams Bananas - 250 grams Coconut oil - 60 milliliters Maple syrup - 90 milliliters Cinnamon powder - 2 teaspoons All purpose flour - 300 grams Walnuts - 60 grams Cream cheese - 50 grams Yogurt - 80 grams Cinnamon powder - 1/4 teaspoon Walnuts - 20 grams PREPARATION 1. On a board, place 130 grams carrots and grate them with the help of food grater. Keep aside. 2. In a bowl, add 250 grams bananas and mash them with the help of fork. 3. Add 60 milliliters coconut oil, 90 milliliters maple syrup and mix it well. 4. Add 2 teaspoons cinnamon powder, grated carrots and mix it well. 5. Add 300 grams all purpose flour, 60 grams walnuts and mix it well. 6. Transfer, this into a moulder and preheat the oven to 350°F/180°C. Bake for about 40 - 45 minutes. Cool for 20 minutes. 7. In a bowl, add 50 grams cream cheese, 80 gams yogurt, 1/4 teaspoon cinnamon powder and mix it well. 8. On a board, place prepared banana bread, add prepared cream on it and spread it evenly. 9. Add 20 grams walnuts on it and refrigerate for 10 - 15 minutes. 10. Now, cut it into pieces. 11. Serve.

Spicy Red Paneer Biryani Servings - 4 Cashews - 30 grams Warm water - 60 milliliters Warm milk - 70 milliliters Saffron - 1/4 teaspoon Water - 1.5 litre Salt - 1/2 teaspoon Bay leaf - 1 Black cardamom - 2 Oil - 1 tablespoon Washed rice - 150 grams Water - 500 milliliters Dry red chili - 5 Garlic cloves - 10 - 12 Ginger - 1 tablespoon Tomato - 300 grams Milk - 70 milliliters Coriander - 3 grams Salt - 1/4 teaspoon Ghee - 2 tablespoons Onions - 80 grams Milk - 100 milliliters Coriander powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Black pepper - 1/4 teaspoon Sugar - 1/2 teaspoon Salt - 1/2 teaspoon Paneer - 200 grams Coriander - 1 teaspoon Coriander - 1 teaspoon Coriander - for garnishing PREPARATION 1. In a bowl, add 30 grams cashews, 60 milliliters warm water and soak for 30 minutes. 2. In a bowl, add 70 milliliters warm milk, 1/4 teaspoon saffron and mix it well. Soak for 15 minutes. 3. In a heavy skillet, add 1.5 litre water, 1/2 teaspoon salt, 1 bay leaf, 2 black cardamom, 1 tablespoon oil and mix it well. 4. Add 150 grams washed rice and boil for 7 - 8 minutes. Remove it from heat. 5. Place a strainer on the top of the bowl, add boiled rice, 500 milliliters water and strain it. 6. In a blender, add 5 dry red chili, 10 - 12 garlic cloves, 1 tablespoon ginger, 300 grams tomato, soaked cashews, 70 milliliters milk, 3 grams coriander, 1/4 teaspoon salt and blend it well. 7. Heat 2 tablespoons ghee in a pan, add 80 grams onions and cook for 3 - 4 minutes. 8. Add blended puree and cook for 2 - 3 minutes. 9. Add 100 milliliters milk and cook for 2 minutes. 10. Add 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/4 teaspoon black pepper, 1/2 teaspoon sugar, 1/2 teaspoon salt and cook for 2 - 3 minutes. 11. Add 200 grams paneer and cook for 2 - 3 minutes. 12. Add 1 teaspoon coriander, boiled rice, soaked saffron, 1 teaspoon coriander and cook for 2 - 3 minutes. Remove it from heat. 13. Garnish with coriander. 14. Serve hot.

Servings - 5 INGREDIENTS Yogurt - 300 grams Ginger - 1 tablespoon Garlic - 1 tablespoon Paneer - 400 grams Fresh cream - 50 grams Salt - 1 teaspoon Black pepper - 1/2 teaspoon Cardamom powder - 1/4 teaspoon Corn flour - 1 tablespoon Dry fenugreek leaves - 1 teaspoon Mustard oil - 1 tablespoon Coriander - 10 grams Mint leaves - 2 tablespoons Green chili - 1 tablespoon Ginger - 1 tablespoon Cumin seeds - 1/4 teaspoon Sugar - 2 teaspoons Salt - 1/4 teaspoon Lemon juice - 1 tablespoon Sev - 2 tablespoons Ice cubes Oil Coriander - for garnishing PREPARATION 1. Place a strainer on the top of the bowl and cover it with cloth. 2. Add 300 grams yogurt and cover it with cloth. Rest for 2 hours. 3. In a muddler, add 1 tablespoon ginger, 1 tablespoon garlic and muddle them with the help of muddler. 4. On a board, place 400 grams paneer and cut it into pieces. Keep aside. 5. In a bowl, add prepared yogurt, 50 grams fresh cream, crushed ginger garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cardamom powder, 1 tablespoon corn flour, 1 teaspoon dry fenugreek leaves, 1 tablespoon mustard oil and whisk it well. 6. Add paneer and mix it well. 7. Cover it with cling warp and marinate for 30 minutes. 8. In a blender, add 10 grams coriander, 2 tablespoons mint leaves, 1 tablespoon green chili, 1 tablespoon ginger, 1/4 teaspoon cumin powder, 2 teaspoons sugar, 1/4 teaspoon salt, 1 tablespoon lemon juice, 2 tablespoons sev, ice cubes and blend it well. 9. Heat some oil on a grill pan, place marinated paneer on it and cook from both sides until turns into dark golden brown. Remove it from heat. 10. Garnish with coriander. 11. Serve.

Servings - 5 INGREDIENTS Crushed sweet corns - 30 grams Spinach - 40 grams Gram flour - 60 grams Onions - 50 grams Sweet corns - 40 grams Green chili - 1 teaspoon Ginger - 1 teaspoon Salt - 1 teaspoon Red chili - 1/2 teaspoon Turmeric - 1/4 teaspoon Garam masala - 1/2 teaspoon Water - 100 milliliters Coriander - 2 tablespoons Oil Oil -for brushing PREPARATION 1. In a bowl, add all the ingredients and mix it well. 2. Heat some oil on a pan, add prepared mixture on it and brush it with oil. 3. Cook from both sides 2 - 3 minutes and remove it from heat. 4. Serve.

Servings - 6 INGREDIENTS Schezwan sauce - 2 tablespoons Ketchup - 2 tablespoons Soy sauce - 1 teaspoon Vinegar - 1 teaspoon Oil - 2 teaspoons Garlic - 1/2 teaspoon Ginger - 1 teaspoon Onions - 100 grams Carrots - 60 grams Bell pepper - 60 grams Cabbage - 100 grams Salt - 1/2 teaspoon Black pepper - 1/4 teaspoon All purpose flour - 2 tablespoons Corn flour - 1 tablespoon Salt - 1/8 teaspoon Black pepper - 1/8 teaspoon Water - 50 milliliters Water - 500 milliliters Papad - 6 Oil - for brushing PREPARATION 1. In a bowl, add 2 tablespoons schezwan sauce, 2 tablespoon ketchup, 1 teaspoon soy sauce, 1 teaspoon vinegar and mix it well. Keep aside. 2. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon garlic, 1 teaspoon ginger and stir well. 3. Add 100 grams onions, 60 grams carrots, 60 grams bell pepper, 100 grams cabbage and cook for 2 minutes. 4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, mixed sauce and cook for 2 - 3 minutes. Remove it from heat. 5. In a bowl, add 2 tablespoons all purpose flour, 1 tablespoon corn flour, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 50 milliliters water and mix it well. 6. In a tray, add 500 milliliters water and dip papad in it. 7. Place it on a board, add prepared stuffing in it and seal the edges with the help of prepared slurry. (See video) 8. Place it on a baking tray and brush it with oil. 9. Preheat the oven to 350°F/180°C and bake for about 20 - 25 minutes. 10. Place it on a board and cut into half. 11. Serve.

Servings - 4 INGREDIENTS All purpose flour - 50 grams Salt - 1/2 teaspoon Peri peri masala - 1 tablespoon Water - 120 milliliters Paneer - 200 grams Mozzarella cheese - 40 grams Crushed corn flakes - 80 grams Oil - for fry PREPARATION 1. In a bowl, add 50 grams all purpose flour, 1/2 teaspoon salt, 1 tablespoon peri peri masala, 120 milliliters water and whisk it well. 2. On a board, place paneer and make hole in it. 3. Add some mozzarella cheese in it. 4. Dip it in prepared slurry and coat it with crushed corn flakes. 5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 6. Remove it from heat and drain it on an absorbent paper. 7. Serve.

Servings - 3 INGREDIENTS All purpose flour - 50 grams Cocoa powder - 1 1/2 tablespoons Eggs - 2 Powdered sugar 30 grams Milk - 200 milliliters Vanilla extract - 1 teaspoon Melted butter - 1 1/2 tablespoons Whipping cream powder - 60 grams Milk - 60 milliliters Powdered sugar - 1 tablespoons Oreo biscuits - 80 grams Cocoa powder - 1 tablespoon PREPARATION 1. Place a strainer on the top of the bowl, add 50 grams all purpose flour, 1 1/2 tablespoons cocoa powder and strain it. 2. In a bowl, add 2 eggs, 30 grams powdered sugar and whisk it well. 3. Add 200 milliliters milk and whisk it well. 4. Add 1 teaspoon vanilla extract, strained mixture and whisk it well. 5. Add 1 1/2 tablespoons melted butter and whisk it well. 6. Take some mixture and pour this over pan. 7. Cook for 2 - 3 minutes from both sides and remove it from heat. 8. In a bowl, add 60 grams whipping cream powder, 60 milliliters milk, 1 tablespoon sugar and whisk it well with the help of whisker. 9. In a food processor, add 80 grams oreo biscuits and chop it well. 10. In a bowl, add prepared whipping cream, blended biscuits and mix it well. 11. On a board, place 2 prepared crepe sheets, add prepared oreo cream on it and spread it evenly. 12. Now, roll it and place it on a plate. Refrigerate for 10 - 15 minutes. 13. Place it on a board and cut it into half. 14. Sprinkle some cocoa powder on it. 15. Serve.