B & R Cooking And Baking Classes

Gond ke Laddo-

Ingredients:-

1. Whole wheat flour - 2 cup
2. Suji or Rava- 2 tbsp
3. Ghee - 6 tbsp
4. Icing Sugar - half cup
5. Gond - half cup
6. Cashew nut - 4 tbsp ( roughly chopped)
7. Raisins - 4 tbsp
8. Dry coconut - 4 tbsp ( roughly chopped)

Chicken cooked in a Earth Pot or Kadai.......

Ingredients :-

1. Chicken - 700 gm
2. Curd - 1 tbsp
3. Potato - 2 large
4. Onion - 2 large
5. Garlic - 6 pod
6. Ginger - 1 inch
7. Coriander powder - 1 tsp
8. Cumin powder - half tsp
9. Chicken masala - 1 tsp
10. Mustard oil - 5 tbsp
11.Salt to taste
12. Local fresh coriander
13. Bay leaf - 1 big
14. Cinnamon - 1 small piece
15. Kashmiri Red Chilli powder - half tsp
16. Fresh Chilli - as per your taste

( It's a slow cooking process and should cover up with a tight lid for not coming out aroma from the pot.)

Cooking time -First 10 minutes without lid then add water as u required but not very much now closed the pot with silver foil and top of the foil u can place one lid for better performance.Then cooked for at least 20 minutes.

It's a very aromatic and delicious dish .......if u r not tried yet then try it in this monsoon season...u people r definitely love it...

Hot Milk Cake......

Kaju Barfi or Kaju Katli.......

Ingredients :-

Cashew nut - 100 gm.
Sugar - 3 tbsp.
Powder Milk -- 1 tbsp
Cardamom Powder - a pinch
Water - half cup ( using measuring cup )
Ghee - 1 tbsp

Method -

1. Firstly, at the mixture grinder add cashew nut and blend to a fine powder.

2. Sieve the Cashew powder...make sure there are no lumps. Keep aside....

3. In a non stick pan or kadai add sugar and water. Boil the water until sugar is dissolved. Stir continuously for 5 minutes.

4. Add in powdered cashew nut and mix well.

5. Stir continuously until the mixture is well combined and smooth paste is formed.In the mean time add cardamom powder and mix well.

6. Continue to cook until turn smooth paste and start to separate from the pan slightly.

7. Now turn the mixture on a greased plate and add 1tsp ghee and mix and cool down slightly.

8. Now turn the dough between butter paper and roll using rolling pin.

9.Roll slightly thick and cut whatever shape you like. You can use also Silver leaf or Silver vark. Silver vark is totally optional. If you use silver vark use before cut.

10. Form 100 gm cashew I made 21 pieces of Kaju Barfi.

Enjoying this lockdown with homemade sweets if you are a Sweet Lover with minimum cost........I use broken Kaju and it cost hardly 100 gm 65 to 70 Rs.

Steam Bao Bun stuff with Chicken and veggies.......

Very simple dinner for winter......

Here I am sharing orange garlic butter prawns recpie-

Ingredients -

1. Prawns - 250 gm.
2. Orange - 1
3. Pepper powder - 1/2 tsp
4. Fresh coriander - 1 tsp
5. Salt - to taste
6. Butter - 1 tsp

Method -

1. Clean the prawns and wash it throughly. Then add fresh orange juice, pepper powder, salt and rest for 15 minutes.

2. Now take out the prawns from orange juice. Then mix butter and coriander for rub inside and outer side of the prawn. Next put skewers in each prawn.

3. Then heat a pan and add little butter on it and put prawns one by one. Turn the prawns 2 to 3 minutes after. When u get golden colour ......here is the time to remove from pan and serve hot with any sauce or u can have with your lunch or dinner.

Coconut Ladoo with Sugar and Jaggery.......

Ingredients -

1. Freshly grated coconut - 4 cups (250 ml cup)
2. Sugar/ jaggery - 150 gm
3. Cardamom - 2 to 3 ( optional)

Method -

1. Mix grated coconut and sugar and rest for an hour.

2. Next heat a pan or kadai and add coconut and sugar mixer and stirring continuously until sugar starts to melt and mixture turned watery.

3. Keep stirring keeping the flame on low.

4. Water starts to evaporate after 20 minutes and mixture turns crumbly.

5. Now turn off the flame and shape it like traditional round shape or as u wish...

6. Here your Coconut Ladoo or Narayal Laroo is ready to serve.