Basic Pulav

Ing :
2 cups basmati rice
2 cups milk
2 cups water
2 tsp butter
2 tsp oil
1 large bay leaf
4 cardamon
4 cloves
2 onions
1 tsp ginger garlic paste
1 tsp ghee
3 tsp cashew nuts
3 tsp raisins
salt to taste

Method:
Wash and soak rice for 10 minutes. Drain and keep aside. Heat water and milk in a rice cooker. Heat butter and oil in a heavy pan and fry whole garam masala. Add sliced onions and fry for steaming add rice and salt. Mix well and cook till done. Spread on a large plate. Mix in ghee fried cashew and raisins and serve.

MALAI KOFTA

Ingredients :

• 1 cup paneer
• 2 tbsp maida
• 1/2 tsp baking powder
• 3 green chillies
• 1/4 bunch coriander leaves
• 1/4 tsp pepper powder
• salt to taste
• oil to fry

Method :

Crumble and Knead the paneer well. Combine with all other ingredients and salt. Mix and shape into small balls. Fry in hot oil and keep aside.

Ing to Grind :

2 spoon grated coconut, 2 tsp melon seeds, 1 spoon poppy seeds , 2 tsp cashew tumeric powder, 1 tsp chilly powder.

Ing for the Gravy :

300 gram tomatoes, 1 onion, 2 cup fresh cream, 2 tsp oil, 2 tsp ghee, 1tsp chilly powder, 1/2 tsp garam masala powder, salt to taste.

Method :

Blanch and puree tomatoes. Heat ghee and oil in a pan, Fry grated onions till golden. Mix in paste and fry till oil seperates. Add chilly powder, tumeric powder, tomato puree, cream, chilly powder, garam masala powder and salt. Boil for 10 minutes. Drop koftas and cook for 10 mint.

TOMATO ONION SALAD WITH TARTE

Since when I like so much onion? Some years ago from a cookbook I've tried onion soup. Man caramelized onions for a long time at low heat. But the soup was delicious. Since then, onion something special for me.


Ingredients:

for the pastry

* 250 g flour
* 125 g soft unsalted butter
* 1 egg yolk

the onion layer

* 8 large onions chopped frozen onions or 1 kg
* 2 tbsp sunflower oil
* Salt
* Pepper
* 2 tablespoons flour
* 3 eggs
* 3 tbsp double cream
* 100 g grated cheese (Gruyere)

Preparation:

* Mix the flour into a bowl with the chopped butter, the egg yolk and 50 ml of water. The dough into a ball, wrap in turn and put at least two hours in the refrigerator.

* Preheat the oven to 180 degrees Celsius. A tart pan (28 cm diameter) with the dough lining and place the mold in the refrigerator.

* Chop the onions finely and fry 10 minutes over low heat in the oil. Season with salt and pepper, darüberstäuben the flour and stir.

* Beat the eggs vigorously with the double cream.

* The bulbs take from the heat, fold in the egg mixture again and season to taste. The mixture on the tart base, sprinkle the tart with the cheese and bake for 35 minutes.

POTATO AND GOAT CHEESE WITH SCON

Ingredients:

* 280 g flour
* 2 teaspoons baking powder
* A pinch of salt
* 1 tablespoon sugar
* 85 g cold butter (cubed)
* 80 ml cold milk
* 2 eggs
* 100 g goat cheese (geriebelt)
* 4-5 boiled potatoes, mashed ()
* 1 tbsp herbs (such as tarragon, marjoram)
* A pinch of chili powder

Preparation:

* Preheat oven to 200 degrees. A baking sheet with parchment paper.
* Flour, baking powder, salt and sugar. Slowly add the butter and knead lightly with fingertips. Stir in milk and eggs and add to the mix. Stir until just create a dough.
* Cheese, mashed potatoes, herbs and chilli add to the mixture and mix gently.
* The mass quarters. Each Sueck quarters again. With wet hands, give round shape.
* Approximately 18-20 minutes Bake until the scones have taken lightly browned. The scones 10 minutes to cool on a wire rack.

Chokolate-CHIP COOKIES

Preparation:

All-in-dough from 200 g wheat flour, 3 tsp crossed out original Backin, 150 g softened
butter or margarine and 2 eggs (size M) prepared. Stir Short per 100 g chopped hazelnuts and chocolate drops. With 2 teaspoons walnut piles with sufficient space (about 4 cm) with baking paper and share finished baking sheets and bake.
Top and bottom heat: about 200 degrees preheated ()
Hot air: about 180 degree preheated ()
Cooking time: 12 minutes
Biscuits with baking paper, draw from the sheet to cool and drain.

POTATO-CHIPS

Ingredients:

* 1 kilo potatoes

* Salt, basil, oregano, ground pepper (a pinch of each)

* 2-3 tablespoons vegetable oil

Preparation:


* Preheat oven to 200 degrees, set on a baking sheet parchment paper.


* Peel potatoes, wash, dry, in circular columns schneiden.Mit seasoning, salt and vegetable oil blend. 10 minutes in the oven. Turn once. Bake another 10 minutes, serve warm.

* Potatoes should not burn and dry. Lightly fried tastes better.

PUDDING WITH BEET rice flour

Ingredients:

* 60 g rice flour

* 600 ml milk

* 70 g sugar

* 100 ml sugar

Preparation:


* In medium heat in a pot of milk, rice flour, sugar to a boil while stirring. 3-4 min stirring. When thick, is divided into four bowls. cool in the refrigerator. Serve with sugar beet.