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Leena Choudhary
Leena Choudhary

The document provides recipes for three Indian dishes: Srikhand, Paneer Tikka Masala, and Mixed Aachar. It also includes a recipe for a basic cake using a 1:2:4 ratio. The Srikhand recipe divides sweetened yogurt into three portions, each with a different flavor and color. The Paneer Tikka Masala recipe includes instructions for a tomato and onion based masala sauce to toss cubes of paneer in. The Mixed Aachar recipe pickles vegetables like cauliflower and carrots in vinegar and spices.

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SRIKHAND 3 cups Milk 1 tsp. Curd(beaten) 1 cup Sugar(powdered) 2 pieces Cardamom(powdered) pinch Saffron 2 drops Rose Water 1 drop Food Color(Red) 1 drop Food Color(Green) 1 tsp. Pistachios(sliced) 1 tbsp. Dry Nuts (mixed)(chopped) Directions Boil the milk. When slightly cool, add beaten curd. Set curd for 10 to 12 hours. Tie the curd in a muslin cloth and hang for two hours for the water to drain out. Tie a strong cloth over a pan and add a small quantity of sugar and curd at a time and mix well over the cloth till the mixture is strained through the cloth. Repeat the process till all the curd and sugar is used up. Add cardamom powder and mix well. Divide the shrikhand in three equal portions. Add saffron to the first portion. Add rose extract and red color to the second portion and chopped pistachio and green colour to the third portion. Arrange three different layers of shrikhand one after the other in a transparent custard cup. Sprinkle the chopped nuts on top. Serve chilled. PANEER TIKKA MASALA 2 cups paneer cubes 1/2 cup curd 5 to 6 cinnamon pieces 3 to 4 tej patta 6 tomatoes paste 2 tsp green paste 1/2 cup white paste 7 onions paste 1 tsp jeera powder 1 tsp tumeric powder 3 tsp garam masala 2 tsp redchilly powder 1 tsp sugar 50 gms khoya oil & ghee fresh cream to taste 1 tsp garlic paste salt to taste Directions Heat oil & ghee in a pan. Add cinnamon, tejpata, jeera powder, then add 1 tsp garlic paste, green paste (green chilly & ginger paste), saute for 5 minutes, than add all the masalas and saute for 5 minutes Add curd , sugar and khoya and saute for 5 minutes, add tomatoes paste (boil tomatoes in water remove its peel & crush it in mixture an saute it, Add onion paste (cut onion into big pieces and saute it in 1 tsp oil and than make its paste in mixture, than add than add white paste (1 tsp khaskhas, 8 to 10 kajus, 1/2 cup milk, 1 tsp watermelon's seeds churn all these in mixy)
Add little water and cook it till oil comes out. Add paneer pieces and saute it while serving serve with fresh cream and capsicum pieces. Mixed Aacchar: Ingredients Oil- Mustard seeds- Saunf- Salt red chilly Vinegar- Gobhi Gajar Matar Muli Keep chopped Gobhi, Matar, Muli, and Gajar in vinegar for 1 hour. Meanwhile, heat the oil in a pan, saute mustard seeds and saunf. Allow it to cool. Mix the oil and vinegar dipped vegetables, and mix salt and red chilly according to the taste. Delicious Mixed aachar is ready to eat. The taste will increase over the time. CAKE : 1 :2:4 1- Katori Malai 2- Grinded sugar 4- Maida Milk-1/2 kg Baking Powder-1 spoon Meetha Soda- ½ spoon Vanilla essence or Coca powder according to the taste Mix well all the ingredients nad

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Cooking

  • 1. SRIKHAND 3 cups Milk 1 tsp. Curd(beaten) 1 cup Sugar(powdered) 2 pieces Cardamom(powdered) pinch Saffron 2 drops Rose Water 1 drop Food Color(Red) 1 drop Food Color(Green) 1 tsp. Pistachios(sliced) 1 tbsp. Dry Nuts (mixed)(chopped) Directions Boil the milk. When slightly cool, add beaten curd. Set curd for 10 to 12 hours. Tie the curd in a muslin cloth and hang for two hours for the water to drain out. Tie a strong cloth over a pan and add a small quantity of sugar and curd at a time and mix well over the cloth till the mixture is strained through the cloth. Repeat the process till all the curd and sugar is used up. Add cardamom powder and mix well. Divide the shrikhand in three equal portions. Add saffron to the first portion. Add rose extract and red color to the second portion and chopped pistachio and green colour to the third portion. Arrange three different layers of shrikhand one after the other in a transparent custard cup. Sprinkle the chopped nuts on top. Serve chilled. PANEER TIKKA MASALA 2 cups paneer cubes 1/2 cup curd 5 to 6 cinnamon pieces 3 to 4 tej patta 6 tomatoes paste 2 tsp green paste 1/2 cup white paste 7 onions paste 1 tsp jeera powder 1 tsp tumeric powder 3 tsp garam masala 2 tsp redchilly powder 1 tsp sugar 50 gms khoya oil & ghee fresh cream to taste 1 tsp garlic paste salt to taste Directions Heat oil & ghee in a pan. Add cinnamon, tejpata, jeera powder, then add 1 tsp garlic paste, green paste (green chilly & ginger paste), saute for 5 minutes, than add all the masalas and saute for 5 minutes Add curd , sugar and khoya and saute for 5 minutes, add tomatoes paste (boil tomatoes in water remove its peel & crush it in mixture an saute it, Add onion paste (cut onion into big pieces and saute it in 1 tsp oil and than make its paste in mixture, than add than add white paste (1 tsp khaskhas, 8 to 10 kajus, 1/2 cup milk, 1 tsp watermelon's seeds churn all these in mixy)
  • 2. Add little water and cook it till oil comes out. Add paneer pieces and saute it while serving serve with fresh cream and capsicum pieces. Mixed Aacchar: Ingredients Oil- Mustard seeds- Saunf- Salt red chilly Vinegar- Gobhi Gajar Matar Muli Keep chopped Gobhi, Matar, Muli, and Gajar in vinegar for 1 hour. Meanwhile, heat the oil in a pan, saute mustard seeds and saunf. Allow it to cool. Mix the oil and vinegar dipped vegetables, and mix salt and red chilly according to the taste. Delicious Mixed aachar is ready to eat. The taste will increase over the time. CAKE : 1 :2:4 1- Katori Malai 2- Grinded sugar 4- Maida Milk-1/2 kg Baking Powder-1 spoon Meetha Soda- ½ spoon Vanilla essence or Coca powder according to the taste Mix well all the ingredients nad