Delicious Rasoi "Let's play inside kitchen"

Ingredients-- 2 cup besan 1 cup ghee 1 cup sugar 1/2 cup water 5-7 sprigs of saffron Few drops of Orange colour Cardmon powder Silver foil Method-- Add sugar and water in pan For making chaashni cook till sugar dissolve Add a tbsp milk to remove dirt from sugar remove dirt and add saffron threads When one thread chaashni will ready turn of gas. Sieve besan Heat ghee in pan add besan on low flame Stir continuously  and cook besan. Cook besan till it 's colour change and smell start of cooked besan Add few drops of colour and mix finely Turn off gas and let it cool Add chaashni and mix finely Grease a tray and transfer mix in it Spread evenly and let it set After 10 min.cut burfi and add foil upon it Let it set for some time Remove from tray and enjoy

Ingredients-- 1/2 cup brown top millet 1 tbsp ghee 1 tsp jeera 1/2 onion chopped 4 cloves of garlic 1 tsp ginger paste 1/4 cup boiled peas 1/4 cup carrot 1/4 cup capsicum 1/4 cup beans Salt to taste 1/2 tsp haldi powder 1tsp chilli powder Lemon juice Coriander leaves Method-- Wash millet and soak for 6 hours Heat ghee in pan Add jeera and when it splutter add garlic Cook it and add ginger and onion Saute till pink then add carrot and beans Cook a little and add capsicum and beans Then add millet and 2 cup water cover it and cook on low flame Stir it and check regularly I don't  prefer to cook this khichdi in cooker When millet will ready water will exhaust Add haldi mirchi and lemon juice If you find it fry can add little water Stir and again let soak water Enjoy with raita or kadhi

Ingredients-- 1 cup corn 1 cup corn puree 1/2 cup chopped onion 5 gaic cloves 1 inch ginger Coriander leaves 5 curry leaves 2 green chilli 1 tbsp Oil 1/2 tsp jeera 1/2 tsp rai Pinch of hing Salt to taste 1/2 tsp haldi Seeds bhel---- 1/2 cup mix seeds 1 tbsp onion 1 tbsp tomato 1 green chilli Lemon juice 1 tsp oil Salt to taste Coriander leaves Heat oil in pan Add rai,jeera,hing and curry leaves Then add garlic and ginger Cook a little and add onion Add haldi and salt Saute then add corn puree And corn karnal Mix all of them and corn khichdi is ready Now add all ingredients and make seeds bhel Serve khichdi add ghee top with bhel and serve

Ingredients-- 1.5 cup grated paneer 1/2 cup beetroot puree 1 cup milk 1/2 cup grated mava 1/4 tsp Cardmon powder 1/4 tbsp ghee 2 tsp ghee for greasing tray Silver foil Pista slivering Almond slivers Method-- In a pan add grated paneer,milk and khaya and mix well Cook for 20 min. Mix until mixture starts to resembles as dough Now add beet puree and cook till well combined Now add in ghee and cardmon powder Mix well and turn off gas Grease tray with ghee add kalakand mix in tray and spread evenly When it cools apply silver foil and sprinkle pista,badham slivered Keep in freeze for some time then cut and serve

Ingredients-- 1 cup chopped chocolate 1/2 cup milk 1 tsp agar agar 1 cup cream Whipped cream in piping bag Method-- Boil milk Add agar agar and stir till milk thicken Then add cream and mix When it thick add choclate Cook for 1 min. Stir continuously Turn off gas Gradually all choclate  will melt Sieve this mix Fill in serving glass till it will set At the time of serving pipe cream and serve

Full recipe for Ras malai Rest time: 4 hours  Prep time: 45 mins Cooking time: 1 hour Serves: 10 For flavoured milk Ingredients: • Milk 1.5 litre • Almonds 2 tbsp (slivers) • Pistachio 2 tbsp (slivers) • Cardamom powder 1 tsp • Sugar 1 cup • Saffron strands 15-20 nos. Methods: • Set a heavy bottom deep pan on medium low heat, add milk and keep stirring in between with light hands bring it to a boil, add almonds, pistachio, cardamom powder, sugar and saffron strands, you can adjust the quantity of sugar according to your palate. • Mix well and cook on low flame for 15-20 minutes while stirring in intervals.  The milk by now has been reduced a little bit, take it from the flame and cool down to room temperature. For chena Ingredients: • Milk 2 litre (full fat) • Vinegar 1 tsp • Corn flour 1 tsp Methods: • Set a heavy bottom deep pan on medium heat and add milk, its recommended to use fu...

 Ingredients: For tart;- 1cup besan 1/4 tsp haldi 1/2 tsp red chilli powder 1/2 tsp salt 1tsp kasoori methi 1tbsp oil 1/4tsp hing For gravy;- 1tbsp oil 1/2 cup tomato purée 1 cup milk 1/4 cup amaasha mughlai pre mixmasala 1/2 cup grated paneer Salt 1tsp kasoori methi For garnish;- 10 small piece oh paneer 2mauth crispies Parsley Method;- Add all ingredients for tart in a bowl and make a dough. Roll down the dough. Now take a loose bottom greased pie mould and set the dough in the mould.. Add rajma in the tart so that it doesn’t puff. Bake for 10-15 min. Now in a pan add gravy ingredients one by one and make a gravy. Add cook till it leave oil in the pan. Let it cool. Now add the purée in The tart mould . For garnish take paneer pieces and coat it in parsley. Add on top of the tart and serve it with maut crispies.