Lipi kitchen

Rasabali Ingredients 1 cup paneer 1 cup sugar 1 tbsp semolina 1 tsp wheatflour A dash of baking powder Ghee for frying Method Mix all the ingredients paneer , 3 tbsp sugar, 1 tbsp semolina, 1 tsp wheatflour and baking powder, mash them all.. Use your lower palm, mash the dough for 7 - 8minutes.. Then make equal size balls from that.. then using both palm make a ball from one of the ball then add press it gently.. and make a flat ball.. Then heat ghee in a kadai.. with a lower medium flame fry them all.. Now another side you need to take 1 liter milk and make it half in the quantity, then add sugar and cardamom powder and let it cook in lower flame for another 5 minutes, then add all fried cheese to it, cook for another 2 minutes. And switch of the flame.. Our Rasabali is ready to eat.. and you can serve it warm, or let it cool completely serve to you guest and family.. Happy cooking..😊😊

Chicken Tikka recipe is very famous Indian cuisine. It is very easy to prepare and is an ideal for low fat cooking. Marinate chicken with yogurt & some spices and grill in oven, microwave or by barbecue. Here I prepared this recipe in LG microwave. Depending on the model of microwave, the cooking time may vary. INGREDIENTS: 250 Grams Chicken thigh boneless Cubes 1 Tbsp ghee 1 tsp besan 1 Tsp Ginger-Garlic Paste 1/4 Tsp Turmeric Powder 1/2 Tsp Chili Powder Salt to Taste 1 Tsp Coriander Powder 1/2 Tsp Cumin Powder 1/2 Tsp Garam-Masala Powder 1 Cup Curd/Yoghurt (175Ml Cup) Pinch Red orange Food Colour FOR GARNISHING: 1 Tbsp Coriander leaves FOR SERVING: Cabbage and onion and tomatoes and lemon.. METHOD: Make paste of ginger-garlic paste, turmeric powder, and chili powder, salt to taste. Add the chicken, and mix well and leave it for 15 Minutes. Heat ghee to a pan add besan till raw smell gone, cook it. Add to a curd bowl. Add garam-masala p...

Chitau pitha / Appam পিঠা / chitoi pitha / ଚିତଉ ପିଠା Ingredients: Arua Chaula( Rice) -500gm Nadia(Coconut) – 1 whole Luna( Salt)- as per taste Refine Tela (Refine Oil) – as required PREPARATION :  STEP WISE Soak the rice in water for 1 hr. grate the coconut. Make a fine paste of coconut and rice. Add salt and leave it for 1 hr. Add water to make a thin batter out of it. Heat oil in a kadai ( here I have taken a small pan ), but deep kadai is the best for this recipe with small lid, pour some batter into it, and cover it. After sometime remove from flame (the upper portion should be cooked, don’t turn it). Serve hot with boiled milk, dalma or any spicy curry.

Ingredients 1 litre milk 40 gms/ roasted vermicelli/seviyan 3 tbsp ghee 1 tbsp condensed milk/milkmaid 8-9 vertically sliced almonds 8-9 vertically sliced cashewnuts 20 - 24 chironji 8-9 vertically sliced pistachios 5-6 deseeded chopped dates/khajoor 1/2 tsp cardamom powder 2 drops rose essence Instructions: How To Slice Dry Fruits For Sheer Khurma: Inorder to slice the almonds, soak them in water or boil them in water then peel off the skin and slice the almonds.Boil the cashewnuts and slice them .Similarly pista or pistachios can be boiled and sliced. And chironji as well soaked/ boiled and peeled. This way the dry fruits can be chopped easily. How To Make Sheer Khurma: Take a pan, add ghee, add sliced almonds and saute slightly and keep aside.Add sliced cashews into the same sauce pan, saute slightly and keep aside .Saute pistachios in ghee as well and keep aside.You can saute dates if you wish to.In same pan boil the milk.Into the milk, add carda...

Ingredients for dalma:- Arhar dal – 1 /2 cups Vegetables cut into medium pieces Raw banana- 3/4cup Broad beans - 7- 8  Yam - 7-8 cube  Radish - 1 cube cut Turmeric powder- 1tsp Ginger green chilly  paste- 2tsp Grated Coconut- ½ cup Dry Red Chillies- 4 Cumin – 1tbsp Salt- as per taste Ghee or Oil Method: Soak the dals for atleast 15 minutes before cooking. Take 3tsp cumin seeds and 2 red chilies and roast it in a dry pan with a bay leaf. Grind it into fine powder. In a large pan take about 2 cups of water and boil it. Add the dals to it. Let it boil and  Also add ginger green chilly paste, turmeric powder, and salt to taste. Cover the dal and boil until it is half cooked. Then add the pieces of yam let it cook for another 6 minutes and then add vegetables to the dal and cover the pan till the vegetables are tender. In another pan, take 2tsp ghee and add the cumin. After the seeds crackle, add the remaining 3 red chillies and add some gra...

Noodles cake ingredients  : 1/2 packet noodles   3 tbsp corn flour   3 chopped tomatoes   2 bunch spinach   1 cup grated cheese   3 cup cream    salt to taste   Black pepper powder  Basil leaves  Mushroom tools required   Micro wave preparation method Boil water in a wok and add noodles to it. Add cooking oil and salt to taste .   After it is boiled strain the noodles and keep aside.  In a separate bowl , add corn flour and add tomatoes , finely chopped spinach , grated cheese and cream.  Now mix well.  Add salt and black pepper to taste.   Now, mix in the strained noodles and mix. Grease a round baking tin with butter and pur this mixture in it. Garnish it with some mushroom. Now, bake it in a preheated oven at 180*C for ..30 - 35 minutes.   Remove and flip.  Now flip back to the other side again.  Now garnish with basil leaves and serve.  ...

Ingredients to make Coconut Kofta Curry (Nadia Bara Tarkari) Ingredients For the coconut Kofta: Coconut grated 1 Rice 8 tbsp cumin seeds 1 tbsp Green Chilies 3 nos Salt Water Oil 3 tbsp For the Gravy: Large onion 1 Large tomatoes 2 Cashews 10 nos Bay leaf 1 Ginger garlic paste 1 tsp Cumin seeds 1/2 tsp Turmeric powder 1/4 tsp Chilli powder 1/2 tsp Coriander powder 1 tbsp Water 1 cup Garam masala 1/2 tsp Kasoori methi 1/2 tsp Fresh cream 3 tbsps Sugar 1/2 tsp Salt Oil 2 to 3tbsps How to make Coconut Kofta Curry (Nadia Bara Tarkari) Soak the rice and cumin seeds for the coconut kofta in water for 30 mins. Grind the soaked rice, cumin seeds, grated coconut, salt and green chili to form a paste. Add boiled potato to it and make small koftas from this paste. Shallow fry these koftas on medium flame with 2 to 3 tbsp oil . Flip the koftas and fry till golden brown on both sides . Keep aside. For the gravy, boil the tomatoes and on...

Mango Rasgulla Mango Rasgulla is an experimental recipe of mine and was  like by my husband..Got recipe idea from one of the post from social media and made it with my way..Now Rasgulla in Mango flavor.. Ingredients:  1 liter full fat milk 1/2 katori vinegar 1 cup mago puree thick For sugar syrup 1 cup sugar 3 cup water 1 pinch of saffron For garnish Pistachios sliced Kesar strands Directions:  1. First we will make chena.. boil milk..switch off the flame..In  little water add vinegar..Mix well..Pour the mixture in milk..When whey start separate. 2. Cool it bit..Strain it in strainer wash it with cold water..So sourness rid out.. put chena in muslin cloth. squeeze all water..Put heavy utensil on paneer..So all water squeeze out..Keep it for 15-20 minutes 3. Meanwhile we will make sugar syrup..In a pot add sugar water and saffron..Let it boil on slow flame. 4. Now after squeeze all water knead ,smooth paneer with hands in a plat...

Ingredients 200 grams all purpose flour 100 grams semolina 1 teaspoon fennel seeds 1/2 teaspoon baking powder 1 teaspoon powdered green cardamom 500 mililitre milk 1 cup ghee 2 tablespoon chopped pistachios 250 grams sugar 250 mililitre water 1 pinch saffron 50 grams khoya Ingredients for Rabri Milk – 4 cups Pistachios – 8 Sugar – 3 tbsp   This will give you approx 1 & 1/2 cups of rabri. Sure more for the above given malpua , so if you want you can reduce the rabri. Or you can make and consume later. Method To  prepare rabri/ Rabdi Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low. Keep boiling and scrap the sides and mix in the malai layer that forms on the top. Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios. Continue heating and repeat the same until the milk reduces and thickens. The colour of the milk will turn cream colour. As it cools down, the rabri ...