Mix grapes and sliced banana with ice, Amul dahi, lal mirch powder, salt, assorted dry fruits, mawa, Amul Mithai Mate, cherry and saunf. Blend well in a mixer, garnish with cherry and serve.
Soak basmati rice for 20 minutes. Heat water in a pan and make a potli in a muslin cloth of dalchini, elaichi, laung, tej patta and put it in the water.
Drain the rice and add it to the water. Add salt to taste, cover the pan with a lid and let the rice cook. Once the rice has cooked, remove from heat and drain the excess water.
Now in another pan, saut the dried cranberries, kishmish, kaju and badam. Add the milk and mawa to the sauted dry fruits. Take off heat and cool.When the milk has cooled, add rose essence. Chop the fresh fruit and add to the milk mixture, keep it till fruits get completely soaked in milk. Pour the milk mixture over the rice, toss and serve warm.
1 no. - Yellow / Red Bell pepper 100gms - Amul Cream 2 Tbsp - Ginger Paste 2 nos. - Tomato 1 Pinch - Dal Chini 1 Tbsp - Haldi Powder 1 Tbsp - Red Chilli Powder 100gms - Oil 1 Tbsp - Kaju Paste 1 Tbsp - Salt 1 Tbsp - Kasuri Methi Heat oil in a pan, add ginger paste, haldi, tomato puree, dalchini powder and cook until it leaves the sides of the pan. Once the gravy is made, pour it on fried paneer roundels. Add cream, kasuri methi and salt for garnish and serve hot. |
