Ferrero Rocher Ice Cream Cheese Cake

Ingredients :
Digestive biscuits 400gm
Unsalted butter 140gm
Philedelphia cream cheese 800gm
Icing / castor sugar 1 cup
Vanilla essence 2 tsp
Vanilla Ice cream 1 ltr
Ferrero Rocher chocolates 10 to 15 pieces cut in small pieces
Ferrero Rocher chocolates 10 to 15 pieces full for decor

Method:

1) Crush 400 gm digestive biscuits to a fine powder and add 140gram of melted butter and mix nicely.
2) take 9" springform pan and keep butter / wax paper on a layer in bottom & then put digestive  biscuits  mixture and tap it nicely and level evenly with help of spoon and keep in freezer for abt 30 minutes to 1 hour.
3) now take Philedelphia cream cheese in a bowl but make sure cheese is at  room temperature.  Now blend the cheese for 10 minutes and then add sugar & vanilla essence and blend the same. Now add vanilla ice cream melted and blend nicely for about 10 minutes.
4) now take Ferrero Rocher cut pieces and add in the batter and mix well with help of spoon.
5) now take out springfoam pan from freezer after 1 hour and pour batter above the digestive layer and tap the pan nicely & cover with foil and keep in freezer for abt 2 to 3 hours till it is semi iced.
6) after 2 to 3 hours take out pan and decor the toping with chocolate sauce and Ferrero Rocher whole pieces and cover nicely with foil and cling film and keep in freezer for 5 to 6 hours so that Ice cream cheese cake is nicely foamed.
7) when ready for serving just remove 10 minutes before from freezer so that it is easy to cut and serve with some Chocolate Sauce....

Chicken Kabab with Beetroot Hamous

 Ingredients for Chicken Kabab:
500 gm chicken mince (i took chicken breast and then grind in mixer)
10 garlic pods
8 green chilles
1/2 cup coriander leaves
2 tbsp thyme pd
1 tbsp tarragon pd
1 tbsp chilli flakes
2 tbsp shredded purple cabbage (optional)
2 tbsp shredded carrot
2 big lettuce leaves
Mozzarella cheese (optional)
Salt acc to taste

Ingredients for Hamous:
3 cups chickpeas
1 beetroot
3 tbs olive oil
4 garlic pods
Salt pinch

                       

Method for Chicken Kabab:
Wash chicken breast pieces and keep on a sieve so all water drains out take a grinder and put garlic, green chillies, coriander and chicken grind all together and take out in a bowl add tarragon, thyme, salt, chilli flakes and mix nicely then take sticks and just apply little oil on hand and take little chicken mince and put on stick like kababs and do on all sticks . Few I did these and other few I took little chicken mince and stuffed cheese and make small balls. Then on a tawa sprinkle few drops of oil and make these kabab on slow gas and keep on turning time to time till it is done. For Stuffed Chicken ball deep fried the balls on medium flame. Then grate purple cabbage and carrot & arrange the hot plate and keep salad leaves & then keep kababs and balls and sprinkled cabbage and carrot and serve hot with hamous & pita bread ......

Method of Hamous:
Soak chick peas over night then in morning boil chickpeas and on other side boil beetroot do see that beetroot should not be over boiled then as the chickpeas are cooled grind along with garlic, beetroot salt and add olive oil to a smooth paste if u want u can add green chillies its optional.

ENJOY''

Pragiri

Ingredients:
5 cups +1 cup maida
1 cup melted ghee or may need extra too
2 katori kalakand (recipe for kalakand below)
5 cups sugar
2 and half cup water
Kesar
Elachi pd

Ingredients for Kalakand:

350 gm paneer crumpled (made paneer at home)
1 tin milkmaid
2 tbs milk pd
Dry fruits

Method:
Take a thick bottom pan first crumple paneer if it is kept in fridge better grate it or freshly made just crumple it then mix milk pd and milkmaid nicely see no lumps should be there then put on the gas and keep on slow flame and keep on stirring it continuously and check kalakand as you see it leaving sides  and it is thicken put of the gas &  just grease a tray and spread this kalakand and on top put dry fruits and keep for cooling & when cool keep in fridge for about 2 to 3 hrs and your kalakand is ready.

Method for  Pragiri: 
To make dough kneed the dough with water not to soft not to hard how you make for rotis then cover and keep for 30 min and then take small ball and roll like roti it should not be too big not to small medium or little more then after rolling keep on a plate apply ghee all over and sprinkle some maida over it do this process for 10 rotis same size one on top of another but dont forget to apply ghee and sprinkle maida before you keep the second roti like this make a buddle of 10 but dont apply ghee to the top one then take the bundle and slightly roll once vertically and horizontally and cut into 4 equal parts. Then take one part put the kalakand in between and fold it and see the point comes up and press the sides of near the kalakand to be closed and deep fry on medium flame till golden brown and take out on a tissue paper so extra oil goes away then let it cool down fry all the same way then now on the other gas take sugar & water and let it boil put kesar, elachi pd and see the sugar syrup should be around 1 strand then put the pragri in it and keep it for few mins as let it dip completely after that remove it and let the syrup drain out & decor the Paragiri with cut dry fruits or Silver Wark. I put silver wark and serve .....

Greek Salad

Ingredients:

2 cucumber
10 to 12 cherry tomatoes
10 to 12 greek olives ( u can use normal green olives too )
3 capicum (red,yellow,green)
10 to 12 small cubes feta cheese
2 tbs olive oil
1tsp oregano
1tsp salt
1 tsp crushed black pepper
1tbs lemon juice
Lettuce leaves

Method:

Take a big bowl chop capicum & cut them cube wise then add cucumber slices, add feta cheese, olives, tomatoes and take few lettuce leaves finely chop them then add olive oil, oregano, black pepper, salt, lemon juice & mix nicely then take a serving bowl place few lettuce  leaves and put the salad and serve ......
Enjoy

Meethi Boondi

Ingredients:

1 cup besan

1/2 cup oats

1/2 cup almond powder

1 cup sugar

1 cup water

Kesar dipped in 3 tbs water

4 elachi

Pinch kesari colour

For garnish cut Pista 

Method:

Roast oats and keep aside even roast badam and then grind both to a fine powder if u think its coarse just seive it and measure it cup wise and mix it nicely then add water and make a paste it shd not b to thick then keep oil for heating and when oil is hot take then take karchi put little little and it comes like boondi fry all and keep then take 1 cup sugar 1 cup water keep for boiling then add kesar which is soaked in water and then break and add elachi pinch kesari colour let it boil to 1 tar then add boondi and mix well garnish with pista 

ENJOY"

Dal Bhati Churma

INGREDIENTS FOR BATI
2 cups wheat flour
1/2cup samolina
1tbs whole  jeera              
1tbs fennel seeds            
1tbs whole black pepper      (roast all 3 and grind coarsly and add 2 tsp with wheat flour)
2tbs ghee
1/2tsp baking pd
Salt acc to taste

FOR CHURMA
2 Cups wheat flour
1/4cup samolina
5 tbs ghee
Milk

FOR DAL
1/4 cup of each dals (Moong, Tur, Channa & Masor)
2 small onion
6 whole red chillies
2 tbs ginger, garlic & green chilli paste
Curry leaves
2 medium tomato
1tsp rai
1tsp haldi
1tsp garam masala pd

Method of Bati
Mix wheat flour, samolina put salt, masala and ghee and make a semi soft dough with warm water and cover and keep aside for 30 mints then take a big baking tray grease it with oil then take small dough balls and make it round and smooth and put cross lines over it and keep on tray and make rest of the balls and keep on the tray.

Method for Churma
Take wheat flour and samolina and put ghee and mix well like breadcrumbs then slowly add cold chilled milk and make a dough the dough should be little hard and cover and keep aside for 30 mints. Then take half the dough and roll as little thick roti and just put lines all over it on both sides and keep on another greased baking tray make another roti too on the tray.

Method for Dal
Soak the dal for just 15 mins till than chop onions finely and keep aside and make the puree of tomatoes adding little water  take a cooker put oil as oil is hot put rai let it crakle put curry leaves then put ginger garlic paste and as the aroma  comes put finely chopped onion and as the onion is pinkish colour add whole red chillies,  haldi and let it cook for 2 mins then add all dals and put water and let it cook - 2 whistle on fast gas and 2 whistle on slow gas and then switch off the gas. And when open the lid put  garam masala and mix well

For bati and churma
Now pre-heat oven for  10 mins on 180 deg and then place the bati and churma tray in it for first 15 mins before keeping just apply oil over batis and roti then after 15 mins turn the batis and roti and keep another 15 mins u will see brown colour and take out then grind the roti coarsely in grinder and put little sugar and ghee and ur churma is ready

Assembling
Take in a plate broken bhati & put hot dal along with ghee on top of bhati and enjoy with churma
Happy cooking

Mango Panna Cotta

Ingredients:

2 cups mango juice

6 mangoes pulp

10 tbs sugar

1 Mango cut pieces

Thick Cream 250ml

Agar agar strands 150 grams

Method:

Take 75 gram of agar agar and dip in hot water for 15 mins then take a pan put mango juice let it boil & add 2 tbs sugar and the put the agar agar & let it boil on slow till agar agar get dissolved but keep on stirring then take small glasses keep them on the muffin tray tilted and put the mango juice in the glass let it set on room temperature then after it sets take fresh mango pulp put 2 to 3tbs  sugar, fresh cream and soaked agar agar (75 gram) and boil till its thick and then put on the side of the first layer then let it set and put mango pieces on top and serve chilled and if you love whipped cream then do topping with whip cream on top with few more mango pieces & serve chilled.....