. Recipes: June 2014

SIDE SALAD


SIDE SALAD

INGREDIENTS: 
2 Small Sized Diced cucumbers,
1 Large Diced Tomato,
3 Diced Radishes,
1 Sliced Green Onion,

1/2 tsp Salt (you can increase/decrease as per your taste),10 Sliced Mint Leaves,
1/3 bunch Chopped Parsley,
1 Minced Clove Garlic,
3/4 cup Tahini,
1/4 cup Lemon Juice,
2 tbsp Olive Oil,

PREPARATION:
 
Combine the Cucumber, Tomato, and Radish in a bowl with the Green Onion, Mint, and Parsley. In a small bowl, stir together the Garlic, Tahini, Lemon Juice and Olive Oil until smooth; season to taste with Salt.Toss the Vegetables with the dressing until combined. Cover, and refrigerate for 30 minutes before serving. SIDE SALAD is ready to serve.




MUSHROOM SOUP








MUSHROOM SOUP


INGREDIENTS:
1 tin Mushrooms
1 medium sized Potato         
1/2 tsp Crushed Black Pepper
1/2 tbsp Butter
1 Packet Cream         
5 Leaves of Salad Leaves
1 Glass Hot Water                                                         
3/4 tsp Salt (you can increase/decrease as per your taste)




PREPARATION:

Cut Mushrooms , boil Potato and mashed them completely. Cook Butter in cooking bowl put 2-3 drops of Oil add Potato and Mushrooms in it fry them with some water. Put Salt and Black Pepper , Cream and Parsley. MUSHROOM SOUP is ready to serve. Serve it with Brown Bread.

MUSHROOM SOUP

MUSHROOM SOUP

INGREDIENTS:

400g fresh Mushrooms (Sliced),
1 Onion (Finely Chopped),
Handful of Fresh Thyme Leaves,
3 clove of Garlic (finely sliced),
1/2 tsp Salt,

1/4 tsp Black Pepper,
3 cups Vegetable Stock,
3 tbsp Butter,
3 tbsp Olive Oil.
 

PREPARATION:
Add Olive Oil and the fresh Mushrooms to a large pot, stir around for about one minute, and then add the Garlic, Onion, Butter and Thyme. Cook for about 15 minutes until most of the moisture disappears from the Mushrooms. Add the Vegetable Stock Season to taste, then bring to a boil and simmer for around 15-20 minutes – you can remove half of the soup and put in a food blender and blend to Purée, then pour it back in pot. Put a slice of Grilled Crostini at the bottom of the bowl, before the soup is poured over. MUSHROOM SOUP is ready to serve. You can also serve after a drizzle of Extra Virgin Olive Oil.

BAKED CHICKEN, BROCCOLI AND RICE

BAKED CHICKEN,
 BROCCOLI AND RICE

INGREDIENTS:

300 gm Condensed Cream of Broccoli Soup,
4 Skinless, Boneless Chicken Breast Halves,
3/4  cup uncooked regular long-grain White Rice,
1/8  tsp Ground Black Pepper,
1  cup Water,
2 tsp Paprika,

PREPARATION:

Stir the Soup, Water, Rice and Black Pepper in a 2-quart shallow baking dish. Top with the Chicken. Sprinkle the Chicken with the Paprika. Cover the baking dish. Bake at 375 F for 45 minutes or until the Chicken is cooked through and the Rice is tender. BAKED CHICKEN, BROCCOLI AND RICE is ready to serve.




CHICKEN WITH PEAS & POTATOES

CHICKEN WITH PEAS & POTATOES

INGREDIENTS:
1 kg Chicken,
1/2 kg Medium Sized Potatoes,
1/2 kg Peas,
4 Spring Onions,
1 tsp Salt, You can increase/decrease as per your taste,
1/4 tsp Black Pepper,
1/4 cup Parsley,
1 1/2 cup Vegetable Broth,
250 gm Sour Cream
2 tbsp All-Purpose Flour
2 tbsp Butter,

PREPARATION:
Skin Chicken, if desired. Rinse and pat dry with paper towels. Scrub the Potatoes. In a 12-inch skillet cook Chicken in hot Butter over medium heat about 15 minutes or until Chicken is Browned, turning to Brown evenly. Add Potatoes, Broth, Rosemary, Salt and Pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add Green Onion, Peas, and Parsley to skillet. Cover and simmer about 10 minutes more or until the Chicken and Potatoes are tender and Chicken is no longer pink. Using a slotted spoon, transfer Chicken and Vegetables to a platter; keep warm. Remove skillet from heat. Stir together Sour Cream and Flour; stir into Broth in skillet. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over Chicken and Vegetable. CHICKEN WITH PEAS & POTATOES is ready to serve.


CHICKEN SAMOSA

CHICKEN SAMOSA
INGREDIENTS: 
For SAMOSA STRIPS
1/2 kg All Purpose Flour
3tbsp Ghee
3-4 cups Cooking Oil
1/2 tsp Salt You can increase/decrease as per your taste. 

 For FILLINGS
200 gram Boneless Chicken
1 Onion (Chopped)

1tbsp  Ginger Paste
1tbsp Garlic Paste
1tsp Crushed Black Pepper
1tsp Mixed Spices Powder
1  Egg

2-3 tbsp Cooking Oil
1 tbsp Red Pepper
1/2 tsp  Salt You can increase/decrease as per your taste.
 


PREPARATION:  
For STRIPS:
Take a mixing bowl and put Flour, Ghee, Salt, Water as required and make a Dough and leave it for a while. After that make chapatti of it and cut like a Samosa Strip.
For FILLING:
Take a pan put Oil in it. After that add Chicken, Ginger Garlic Paste and fried. Now add Onion in it when Onions fried then add Black Pepper, Red Pepper, Mixed Spices Powder, Salt and cooked it well. Now take samosa strip put filling in it. After that put Egg in the corner of Samosa Strip and fold it like a Samosa. Take frying pan put Oil and deep fry the Samosa in it. Take out Samosas on paper tissue to absorb Cooking Oil. CHICKEN SAMOSA are ready to serve.

HOW TO LENGTHEN YOUR EYELASHES




HOW TO LENGTHEN YOUR EYELASHES


PROCEDURE TO FOLLOW 
A). Following a meal, biotin, niacin, vitamin B5 and vitamin B9 should be taken orally. You can find most of these Vitamins in a Vitamin Supplement that provides all the B vitamins.  

B). Internally moisturize your hair  by taking vitamin E, which aids in hair production.   

C). Pour eye make remover on a cotton pad. Rub gently against the lashes until all of the Mascara has been removed. Mascara left on the eyelashes causes lash breakage.   

D). Dilute 1/2 tsp of Baby Shampoo with one cup of Warm Water. Lather the Soapy Mixture and lightly rub across the Eyes at night to wash your Eye Lashes.  

E). Follow the cleaning with 1 half tsp. of baby hair conditioner and dilute with one cup of water. Rub lashes and rinse with water.   

F). Apply a Moisturizing Oil like Olive Oil to the Lashes. Take off the oil in the morning for well-moisturized lashes.

Apply for 15 days and watch the difference.

SPINACH & YELLOW LENTILS

SPINACH & YELLOW LENTILS

INGREDIENTS:
1/3 cup Washed Yellow Lentil
1/4 tsp Mixed Spices Powder
1/4 tsp Asafetida
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds,
1 tsp Salt You can increase/decrease as per your taste,
1 tbsp Butter
1 tbsp Cooking Oil

FOR GRINDING:
1 cup Spinach Leaves
3-4 Green Chili
3-4 Garlic Cloves
1 tsp Grated Ginger
1/2 cup Chopped Onion

PREPARATION:
Wash the Yellow Lentils and pressure cook it with 2 cups of Water on medium heat till its done. Boil 1/2 cup of Water in a pan with Salt, when it starts boiling add Spinach leaves. After 2 minutes strain the Water from Spinach Leaves and refresh in cold Water. Take boiled Spinach, Green Chili, Ginger, Garlic and Chopped Onion in blender jar and make a puree. Heat the Oil in a large pan and add Mustard Seeds, Cumin Seeds and Asafetida to it. Next pour Spinach Puree in the pan and sauté till it starts to leave Oil. Now add Mixed Spices Powder, Salt and cooked Yellow Lentil and cook it for 2-3 minutes. SPINACH & YELLOW LENTILS is ready to serve. Serve hot with Butter on top.

MEXICAN ROLL

MEXICAN ROLL

INGREDIENTS:
300 gram Chicken (boneless),
8 to 10 Thin Chapaties,
 
1/2 cup Pickle of Chili,
1/2 cup Pickle of Cucumber,
 
2 tbsp Bar-Be-Que Masala,
1 tbsp Garlic paste,
1-2  Ice Berg Lettuce,
1-2  Cucumber
,
1 cup  Cream,
1tsp Salt You can increase/decrease as per your taste, 
4 tbsp  Chili Garlic Sauce,
1-2 tbsp Crushed Black Pepper,
2 tbsp Cooking Oil.

PREPARATION: 

Cut Boneless Chicken into slices. Take a pan and put Cooking Oil, then add Chicken, Bar-Be-Que Masala, Black Pepper, Garlic Paste, Salt and cook it for 5 to 6 minutes. Slice the Cucumber Pickle and Chop the Chilies Pickle. Take Chapatti and put Chicken, Cucumber Pickle, Chili Pickle and Ice Berg Lettuce. In the end put Chili Garlic Sauce and Cream. After that Roll the Chapati and Garnish it. MEXICAN ROLL is ready to serve.

FISH BURGER

FISH BURGER

INGREDIENTS:  
4 Bun
300 grams Fish (boneless)
1/2 tsp Red Chili Powder
1/2 tsp Crushed Black Pepper
2 Eggs 

2 to 3 tbsp White Vinegar
1 cup Corn Flour
1 cup Bread Crumbs
1/2 cup Mayonnaise

2 tbsp Mustard Paste
Ice Berg (salad leave), for garnishing.
3-4 cup Cooking Oil (For Frying)

1tsp Salt You can increase/decrease as per your taste

PREPARATION: 
Cut Fish into Slices and add Black Pepper, Salt, Red Pepper, Vinegar and mix it well. After that apply the Fish in the Corn Flour and then dip the Fish in the Beaten Egg, after that place the Fish on the  Bread Crumbs to make sure the Fish is fully coated with Crumbs. Take a frying pan and add Cooking Oil in it. Put it on a medium high flame. when Oil starts boiling ad Fish in it and deep fry the Fish in a frying pan.  Now put the Fish on the Bun and on top of the Fish. A Apply Mustard Paste, Mayonnaise, Ice Berg Lettuce and then finally put another Bun on top of it. FISH BURGER is ready to serve.
 

FUJITA PIZZA



FUJITA PIZZA

INGREDIENTS:
For DOUGH:
1 tbsp Yeast
 
1 Egg 
3 cup Flour
1/2 tsp Sugar 

1 tsp Salt
3 tbsp Cooking Oil

For FILLING:
350 gm Chicken Boneless
1 tsp Oregano
2 tbsp Chilli Flakes
6 tbsp Pineapple Juice 
6 tbsp Orange Juice 
1 tsp Lemon Juice 
1 tsp Salt

For SAUSE
1 tsp Garlic Paste
1/2 Chopped Onion 
1/2 tsp Cumin Seed (Roasted)
2 tsp Chilli Flakes
1 Tomato peeled off and seed less
4 tbsp Tomato Paste
1/2 tsp Cumin Seed
1/2 tsp Salt
6 Green Chillies (Chopped)
1/2 tsp Oregano  

3 tbsp Cooking Oil

 For TOPPINGS:
Capsicum Red,
Green, Yellow cubesTomato Cubes
Onion Cubes



PREPARATION:
For Dough:

Put water in a pan heat on slow heat. Add Yeast and Sugar in a bowl put bowl on double boiler pan let it rise. Sieve Flour add Egg, Salt and Cooking Oil mix well and knead with Water leave for 1 hour. 
For Chicken: 
Put all things in small chicken cubes leave for 1 hour for Marination. Heat 1 tbsp Cooking Oil and fry Chicken.
For Sauce:
Heat Cooking  Oil put Onion saute add Garlic, Tomatoes and cook. Put Tomato Paste cook for a while add Cumin Seeds, Salt and Water. Let it cook for 15 minutes. Chopperize Green Chillies and add in sauce. Now grease 14 inch pizza pan roll out Pizza Dough and roll in with pin roller. Dough base should be 1-1/2 inch more large in size then pizza pan. Spread Pizza Crust on pan as the edges remains out from pan.Now put Sauce thick layer only on sides.Now put a layer of Grated Cheese on it now over lap and seal the sides to make filled edges of crust. After ward put Sauce on center spread it. Put cooked Chicken add some Capsicum and Onion bake for 15 minutes at 200C. Now take out from oven sprinkle Cheese, little Capsicum Oregano and Onion bake again for 3-4 minutes. FUJITA PIZZA is ready to serve hot.

SHAHI SHEER KHURMA

ROYAL VERMICELLI DESSERT

INGREDIENTS:
1 liter Milk
½ cup Vermicelli
4 Dry Dates  sliced
3 White Cardamom
½ tsp Saffron
3 tbsp Pistachio Nut sliced
3 tbsp Almonds sliced
2 tbsp Khoya
½ cup Sugar
1 tbsp Ghee


PREPARATION:
Heat up Ghee in a saucepan. Add Green Cardamom with Vermicelli and Brown it. Then add Milk with sliced Dry Dates, cook for 5 minutes. When Dates turn into soft; add Sugar, Khoya, Almonds, Pistachio Nuts and Saffron. Cook for 5 minutes more. SHAHI SHEER KHURMA is ready to serve hot or cold.



CHICKEN WITH RED PESTO PASTA

CHICKEN WITH RED PESTO PASTA

INGREDIENTS:

800 gm Chicken Breast Fillet,
1/2 cup  Red Pesto 
375 gm Spaghetti
1 cup Dried Bread Crumbs
1/2 cup finely Chopped Fresh Chives
2 tbsp Wholegrain Mustard
1/2 cup Chicken Stock

 

PREPARATION:
Coat Chicken with half the Pesto. Cook Spaghetti in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Cook Chicken in heated Oiled grill until Browned all over and cooked through. Cover loosely to keep warm. Heat Oiled large saucepan; cook Breadcrumbs, stirring, until Browned. Stir in Spaghetti with remaining Pesto, Chives, Mustard and Stock; cook, stirring, until hot. CHICKEN WITH RED PESTO PASTA is ready to serve. Serve Spaghetti with sliced  Chicken, and Tomato wedges.


VEGITABLES BIRYANI

VEGITABLES BIRYANI

INGREDIENTS:
½ kg Rice
1 cup Mixed Vegetables (Cauliflower, Potato, Carrot, French beans)

¼ cup Green Peas
3 Finely Sliced Onions

1tsp Mustard Seeds
1 tsp Caraway Seeds
1 tsp Red Chilli Powder

1 1/2 tsp Salt You can increase/decrease as per your taste,
2-3Finely Sliced Green Chillies
1 stick of Cinnamon
½ tsp Black Pepper Powder
4 Cloves
½ cup Yogurt
4 Tomatoes
½ tsp Mustard Seeds
3 tbsp Cashews 

3 tbsp Raisins    
4 tbsp Cooking Oil


PREPARATION:
Boil the Rice with 2 cups water and add a little Salt to it and let cook till half done. Separately fry each Vegetable for a little while and drain. Take 1 tbsp Oil in a pan and add Mustard Seeds, Green Chilli, Cinnamon, Caraway Seeds, Cloves, Black Pepper Powder and stir, then add Onions and saute them till they change color. Add Salt and Red Chilli Powder, finely Chopped Tomatoes and fry till they are cooked. Add beaten Yogurt and stir well. Add all the Fried Vegetables. Lightly fold in the Rice and simmer on low flame to let cook completely. Before serving, Garnish with Dry Fruits and Coriander Leaves. VEGITABLES BIRYANI is ready to serve. Serve the Vegetable Biryani with Raita.

SHRIMP BIRYANI

SHRIMP BIRYANI

INGREDIENTS:
500 gm Shrimp shelled,
1 cup Basmati Rice,
1 Medium Chopped Onion,
1 tsp Salt You can increase/decrease as per your taste,
1" Grated Ginger Piece,
1/2 cup Green Peas,
2 tsp Mixed Spices Powder,
3-4 Green Chillies,
2/3 cup Grated Coconut,
1 tbsp Lime Juice,
2 Cloves Crushed Garlic,
2 Bay Leaves,
1 tbsp Cashew Nuts,
1 tbsp Raisins,
1/4 cup Butter.


PREPARATION:

Soak the Rice in normal water for 20 minutes. Make a fine paste of Green Chilies, Mixed Spices, Ginger, Garlic, Cashew Nuts & Coconut. In a pan heat 3 tbsp Butter and add half of the Onions and fry until Golden Brown. Add the paste to the Onions and stir for about 5 minutes. Add the Shrimps and 1/2 tsp Salt. Mix well so that all the Shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside. In a separate pan heat 2 tbsp Butter and fry the Bay Leaves and add the remaining Onions and fry until the Onions are Golden Brown. Add the Rice and stir fry for about 10 minutes. Add the Peas, 1/2 tsp salt and 2 cup of Water. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Preheat the oven to 300°F. In a serving bowl mix the Shrimps and Rice together. Cover the bowl with the aluminum foil. Put it in the oven for about 10-15 minutes. When done add the Lime Juice and Garnish the Shrimp Biryani with fried Cashew Nuts and Raisins. SHRIMP BIRYANI is ready to serve.

MINCED BEEF TOMATOES

MINCED BEEF TOMATOES

INGREDIENTS:
½ kg Minced Beef,

250 gm Potatoes (cut in small pieces),
250 gm Tomatoes (remove skin and chop),
1 tsp Salt You can increase/decrease as per your taste,
1 Onion,
1 tsp Ginger Paste,
1 tsp Garlic Paste,
6 Corn Black Pepper,
6 Cloves,
1 Black Cardamom,
1/4 tsp Cumin Seeds,
1 tsp Coriander Powder,
¼ tsp Turmeric Powder,
¾ tsp Red Chili  Powder,
½ tsp Mixed Spices Powder,6 tabs Oil.
  
PREPARATION:

Finely Chop the Onion and sauté in Oil until Light Brown. Add all the Spices and finely Chopped Tomatoes. Cook on medium heat till Water is almost dried. Add Mince Meat mix and dry the Water again. Add 2 Glasses of Water cover and cook till Meat is tenderized and the Water dries. Add Tomatoes and cook till they are done and Water dries. Sprinkle Mixed Spices Powder powder. Garnish with Fresh Green Coriander Leaves, Green Chilies and Ginger Slices and Lemon Juice. MINCED BEEF TOMATOES is ready to serve. Serve with Naan or Boiled Rice.

DELHI NIHARI

DELHI NIHARI

INGREDIENTS: 
1 1/2 Kg Chicken Pieces
1 cup Whole Wheat flour
2 tsp Ginger Paste 

2 Garlic Paste
2 Onions (Sliced)
2 tbsp Aniseed Powder
2 tbsp  Asafoteida Powder
1 tbsp Mixed Spices Powder
3 tbsp Red Chilli Powder
1 tsp Salt You can increase/decrease as per your taste
1 cup Ghee    

PREPARATION:

Cut Chicken in 8 to 10 pieces.Use chicken with bones.Heat up Ghee and fry Onion. On softening of Onions add  Chicken and cook on high flame. Cook until Chicken changes color and then place the Aniseed and Asafoetida Powder in Chicken and cook more till the water evaporates. In one cup of Water include Ginger, Garlic Paste and mix. Add in Chicken the Salt and mix well. When it starts boiling add Red Chilli in it and cook well until Water of Ginger Garlic Paste dries. Slow down flame. Now add the amount of Water according to the amount of Curry you want. Ideally is two glasses of water. Now mix Red Flour in 1 cup of water include paste in gravy to thick slowly. Don't add all the paste at once. Mix on high flame. Mix Mixed Spices in 1/4 cup of Water and add it in thick gravy. Then mix and cover. Keep flame closed now and let it be in its own steam after addition of Mixed Spices. Take out Chicken and Gravy which is on top of the Gravy. Heat Gravy separately and then once put Chicken in a dish and then gravy and in the last the Oil. Garnish with Lemon, Green Chillies, Green coriander and slices of Ginger. DELHI NIHARI is ready to serve.

CHOCOLATE COOKIES WITH WHOLE OATS

CHOCOLATE COOKIES
WITH WHOLE OATS

INGREDIENTS:
250 gm Butter
1/4 cup Olive Oil
1 cup and 1/4 cup Brown Sugar
2 Eggs
1 tsp Vanilla Extract
1 cup Whole Wheat Flour
1 cup Rolled Oats
2/3 cup Cocoa
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Walnut
1 packet drops Couverture


PREPARATION:
Preheat oven to 190 C. Spread about 3 trays with greaseproof paper. Combine Butter, Eggs, Olive Oil, Sugar and Vanilla and beat until combined well, about 2-3 minutes. In a bowl, add Flour with the Oats, Soda, Cocoa, Salt and Chocolate Chips. Mix well, and uniting with the mixture in the mixer. Beat just enough to have a homogeneous mixture. Add the Walnuts and mix with a spatula. With a tablespoon, take a ball of dough and place in baking pan. Continue, Leaving 4-5 cm distance between each cookie because they spread.  Bake for 9-10 minutes. When removing from the oven let stand in pans for about 10 minutes to cool, and then place them on a rack or platter. CHOCOLATE COOKIES WITH WHOLE OATS are ready to serve. Serve with Ice Cream or a glass of Milk.



NIHARI NALI



NIHARI NALI



INGREDIENTS :

500 grams Lamb leg pieces (nalli)

2 1/2 tbsp Nihari Masala

Oil to deep fry

2 Onion, sliced medium

2 tbsp Pure Ghee 

1/2 inch piece Ginger,cut into thin strips

2 tbsp Whole Wheat Flour

1 tsp Salt You can increase/decrease as per your taste,

1 Lemon Juice

2 tbsp Fresh Coriander leaves, Chopped

               

PREPARATION :

Heat sufficient Oil in a karhai and deep fry Onions till Golden. Drain and place on an absorbent paper. Heat Ghee in a pressure cooker. Add Nalli and Nihari Masala and sauté for two minutes. Add four cups of Water and cook under pressure for about half an hour. Open the lid when the pressure has reduced and transfer the contents into a kadai. Bring it to a boil. Add half the Fried Onions, half the Ginger and simmer for two minutes. Combine Whole Wheat Flour with six tablespoons of Water and mix well ensuring that there are no lumps. Add it to the Nalli Mixture and continue to simmer till it thickens. Add Salt if necessary. Add Lemon Juice and stir. Garnished with remaining Fried Onions, remaining Ginger and Coriander Leaves. NIHARI NALI is ready to serve.
for Nihari Masala please click the following link: 
http://www.recipeinn.com/2014/03/nehari-masala.html

BEEF NEHARI

 BEEF NEHARI

INGREDIENTS:
750 gm. Beef
2 Onions
2 tbsp White Flour
1/2 kg Milk
2 tsp. Garlic, chopped 
3-4 Green Cardamom
1 Bay Leaf
1 Cinnamon
2 tsp. Mixed Spices
1 tsp Aniseeds

1 tsp Red Chili Powder
1 Pinch Nutmeg
1 Pinch mace
1/2 tsp. Turmeric Powder
1 tsp. Salt You can increase/decrease as per your taste,
1/2 tbsp. Garlic Paste
1/2 tbsp. Ginger Paste
1/4 cup Ghee
GARNISHING
1 fried onion
3 Chopped Green Chilies
1 bunch Coriander, Chopped

PREPARATION:

Heat Ghee in a large skillet. Fry the Chopped Onion till it turns Dark Brown. Remove and place the fried Onions on an absorbent tissue paper, to drain the oil. Crush with your hands. In the same skillet add the Beef, Mixed Spices Powder, Ginger Paste, Garlic Paste, Salt, Red Chili Powder, Bay Leaf,  Cinnamon and Turmeric Powder. Fry until the Oil forms a separate layer on top. Then add the Nutmeg, Cardamoms, Fennel Seeds and Water. Cook until the Beef tenders. Mix the Corn Flour in Milk and pour the mixture in the gravy, stirring continuously. Reduce the flame to a simmer and cook for another 10 minutes. Garnish with Chopped Coriander, Brown Onions and Chopped Ginger, lastly sprinkle the Mixed Spices on top. BEEF NEHARI is ready to serve.

REMEDY FOR NAILS BREAKING

REMEDY FOR NAILS BREAKING


INGREDIENTS:
25 gm Alum
2 Lemon Juice

PREPARATION:
Take a small bowl. Add Alum and Lemon Juice. Mix them thoroughly.


HOW TO USE:
Apply the mixture with the help of a Cotton Swab during night time. Repeat it for 15 days and watch the difference. Nails will now not break automatically.

NEHARI MASALA



NEHARI MASALA

INGREDIENTS:
1 tsp Tartary,
100 gm Red Chilies,
2 tbsp White Cumin Seeds,   
2 tbsp Black Cumin Seeds,  
2 tbsp Fennel Seeds,   
2 tsp Cardamom Powder,
3-5 Star Anise.

2 tbsp Black Pepper Corn,
3-4 Nutmeg.     





PREPARATION:
Roast Tartary, Red chilies Powder, White Cumin Seeds, Black Cumin Seeds, Fennel Seeds,  Cardamom Powder, Star Anise, Black Pepper Corn and Nutmeg on a pan. Now grind the roasted spices in the grinder. NEHARI MASALA is ready to serve.

BANANA CAKE

BANANA CAKE

INGREDIENTS:
1 box Yellow or Banana cake mix
1 large box instant Vanilla or Banana Pudding
3 Banana's sliced thin,and dunked in Lemon Juice
1 tub Whipped Topping
1 cup Vanilla Wafer's

PREPARATION:

Preheat oven to 350F. Bake Banana Pudding Cake in 9 x 13 pan, according to box directions. Let Cake cool completely in pan. Prepare Banana Pudding following box directions. Poke lots of holes into the cake, I use a kabob skewer. Slowly pour Banana Pudding over cake, smearing pudding into holes. Layer Banana's over the pudding, adding more if needed. Cover with Whipped Topping Sprinkle crushed Vanilla Wafers over cake. Cover and pop in the fridge at least an hour. BANANA CAKE is ready to serve.

RecipeINN

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