malikdeepak1 (September 21st, 2012)
Yo rhya choorma apni recipe ki gelya
http://www.jatland.com/forums/showth...l=1#post316946
A350Xwb - Shaping Efficiency!
jchoudhary (September 21st, 2012)
shahi paneer
Ingredient:-
paneer-200gm
makkhan-3 chamch
pyaj pisi hui-1 katori
lasun adark pisi hui-1 chamch
tamatur-1 1/2 katori
kaju pise hue- 2 chamch
long-4 ,5
tazi malayi-4 chamch
hari mirchi- 4
garam masala powder-1/2chamch
dhaniya powder-1chamch
haldi powder-1/2chamch
lalmirchi powder-1/2chamch
kalimirchi powder-1/2chamch
zeera-1/2 chamch
namak- swad anusar
Method
sabse pahle kadhayi me 2 chamch makkhan dal le.... or jab makkhan garm ho jaye tab usme zeera or long dale... jab zeera bhun jaye usme pissi hui adark lahsun dale.....thode bhunne ke bad isme pissi hui pyaaj or barik kaat kar hari mirchi dale.....jab pyaj bhun jaye usme tamatur, pise hue kaju aur namak dal kar kam se kam 4 se 5 min thak pakaye.....jab tamatur achi tahra pakk jaye tab malayi or bacha hua ek chamch makhan dal kar achi tahra 2 min or pakaye.... ab isme haldi powder,kalimirchi powder,lalmirchi powder,dhaniya powder or garm masal dale or masalo ko achhi tahra se pakaye.....masale pakk jane ke bad isme paneer ke chhote tukkde kat kar dale or achi tahra masalo me thodi der pakye..... ab isme thoda or pani dal kar 5 se 7 min ke liye pakaye.....
lo tayar hai khane ke liye shahi paneer....
Jhatpat tips
-tamatur and kaju ek sath pakaye jate hai isliye chahe to tamatur or kaju ko ek sath hi piss le
-agar makkhan na ho to 3 se 4 chamch dahi dal sakte hai
Last edited by jchoudhary; September 24th, 2012 at 03:41 PM.
If things r happening according 2 ur wish, u r lucky
if they are not, u r very lucky
because they r happening according to god's wish
ravinderjeet (September 25th, 2012)
RASSMALAYI
Ingredient:-
dudh - 3 cup ya ghar ka bana paneer
dudh-3 cups (malayi ke liye)
ilaychi-2,3
chini -2 1/2 cup
sukhe meve ( kaju,bdam,pista)- 5 7
kaju pise hue - 1chamch
neembu ka ras - 1chamch ( agar paneer use nahi kar rahe hai )
METHOD :-
sabse pahle 3 cup dudh ko garm kare or jab isme ubal aa jaye isme nimbu dal kar ache se dudh fad le or 3 4 min ache se paka kar..... ek kapde me iss paneer ko badh kar potli si bana le .... or thodi der aise hi rakh de phir thodi der ke bad achi tahra se iss potli ko daba kar sara bacha hua pani nikal le or phir kam se kam 1/2 hr ke liye rakh de...... aab iss paneer ko ek bartan me nikal kar achi tahra mal le or jab tak mallna hai jab tak ye ek dum ache se soft sa naa ho jaye ....... ab ek chhoti si goli bana kar dekhe agar ball bilkul gool ban rahi hai matlab panner tayar hai...... ab sare paneer ki chhoti chhoti golli bana le.....ek cooker me 3 cup pani dale or 2 cup chini dal kar ek mitha pani sa banana hai ........jab pani ubalne lage tab ubalte hue pani me paneer ki goliya dal de ..... or yaad rakhe cooker me itni thodi jagh bachi ho kyoki pakkne ke bad ye goliya full kar double ho jati hai to unke fullne ke liye jagh hoo..........ab cooker se dhakkan se siti hata kar cooker ko dhakkan lag de or kam se kam 7 min ke lilye pakaye.....jab tak ye pakkti hai tab tak dusri gas par ek kadhayi me 3 cup dudh ,illaychi piss kar aur pisse hure kaju ko dal kar uballna rakh de....dudh ko jab tak pakana hai jab tak wo 2 cup naa rahe jaye... ab isme thoda sa kesar dale,sukhe mewe aur chini dale....... ab cooker khol kar usme se unn paneer ki ball ko nikale or daba kar unse sare mitha pani nikal kar ek dum se dudh me dal de...... ab phir se 3 se 4 min or pakaye..... aur ek katori me nikal le or upar se bakki bache hue mewe se saja le......aur ab isse fridge me rakh de, thanda hone ke liye kyoki ye thande hi ache lage hai........ tayar hai rassmalayi
Jhatpat tips:-
agar kesar naa ho to ek chutki se bhi kam haldi ( pinch of turmeric )dal de suru me hi ...bahot nahi dalni hai warna uski khusbu se iska tast kharab ho jayega.. hamne isme ilaychi powder dala hai to uski khusbu haldi ki khusbu ko daba degi aur haldi ki wajh se isme thoda sa peela color aa jayega....
If things r happening according 2 ur wish, u r lucky
if they are not, u r very lucky
because they r happening according to god's wish
deependra (September 25th, 2012), ravinderjeet (September 25th, 2012)
:rockwhen you found a key to success,some ideot change the lock,*******BREAK THE DOOR.
हक़ मांगने से नहीं मिलता , छिना जाता हे |
अहिंसा कमजोरों का हथियार हे |
पगड़ी संभाल जट्टा |
मौत नु आंगालियाँ पे नचांदे , ते आपां जाट कुहांदे |
Ravinder bhaisahab, I think ki ye recipe poori hai..maine bhi try ki thi par chhene ko chasni me daalne ke baad garam nahi kiya aur goliyan jitne size ki thi originally utni hi rah gayi... aadha process follow liya tha... isiliye mujhe lagta hai ki ye complete process hai...
जिंदगी पथ है मंजिल की तरफ जाने का,
जिंदगी नाम है तूफानों से टकराने का.
मौत तो बस चैन से सो जाने की बदनामी है,
जिंदगी गीत है मस्ती से सदा गाने का..
ravinderjeet (September 25th, 2012), vikasJAT (September 26th, 2012)
Regards
VIKAS DHANKHAR
THE MOST DANGEROUS THING IN THE WORLD IS AN IDEA.:rolleyes:
THE MOST DANGEROUS PERSON IN THE WORLD IS ONE WITH AN IDEA....!!!!!!:rolleyes:
ya ek sweet h jo dudh (milk) padi pache,usne khoob ubaal k ne banaya kare.......isme kalakand jisa suwaad aaya kare.
ek bar chennai me khaya tha (Brizwasi, GRT k back side me) ek north indian shop pe,udde isne Kashmeri kalakand bole the............asli naam bera koni.
Regards
VIKAS DHANKHAR
THE MOST DANGEROUS THING IN THE WORLD IS AN IDEA.:rolleyes:
THE MOST DANGEROUS PERSON IN THE WORLD IS ONE WITH AN IDEA....!!!!!!:rolleyes:
ashe (September 26th, 2012)
Regards
VIKAS DHANKHAR
THE MOST DANGEROUS THING IN THE WORLD IS AN IDEA.:rolleyes:
THE MOST DANGEROUS PERSON IN THE WORLD IS ONE WITH AN IDEA....!!!!!!:rolleyes:
Regards
VIKAS DHANKHAR
THE MOST DANGEROUS THING IN THE WORLD IS AN IDEA.:rolleyes:
THE MOST DANGEROUS PERSON IN THE WORLD IS ONE WITH AN IDEA....!!!!!!:rolleyes:
Regards
VIKAS DHANKHAR
THE MOST DANGEROUS THING IN THE WORLD IS AN IDEA.:rolleyes:
THE MOST DANGEROUS PERSON IN THE WORLD IS ONE WITH AN IDEA....!!!!!!:rolleyes:
Jalebi
Ingredients:
- 2 cups self raising flour
- 1/2 tsp baking powder
- 1 cup yogurt
- Vegetable/canola/sunflower cooking oil for deep frying
- 1 cup sugar
- Few strands saffron
- 1/4 tsp cardamom powder
- 2 drops orange food colour
- 2 tbsps rose water
Preparation:P.S: Mane banayi koni se kade,ya rasoi dekh k Jalebi khan ka jee kara,to google pe search kar k photo dekh k jee bhar liya aur banane ki vidhi aade chepp di.
- Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
- Pour batter into a ketchup dispensing bottle.
- To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
- Turn off fire, add the saffron strands and cardamom and stir well.
- Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
- Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
- Fry till light golden and then remove and put directly into the sugar syrup.
- Allow to soak for 2-3 minutes and then remove.
- Serve warm.
Regards
VIKAS DHANKHAR
THE MOST DANGEROUS THING IN THE WORLD IS AN IDEA.:rolleyes:
THE MOST DANGEROUS PERSON IN THE WORLD IS ONE WITH AN IDEA....!!!!!!:rolleyes:
ashe (September 26th, 2012)
Vikas------ek hi din itni mithayee kahayega toh
pakka diabetes hai---please get ur blood-sugar level checked
vikasJAT (September 27th, 2012)
deshi-jat (September 26th, 2012), JSRana (September 26th, 2012), malikdeepak1 (September 26th, 2012), ravinderjeet (September 26th, 2012), reenu (September 26th, 2012), vicky84 (September 26th, 2012)
Duplicacyyyyyyyyyyyyyyyy
Last edited by rekhasmriti; September 26th, 2012 at 08:43 AM.
JSRana (September 26th, 2012)