Easy Recipes

Kele ki Barfi (Kaile Ki Barfe)

Ingredients

4 large ripe banana (pake kele)
11/2 cup milk (doodh)
2 cup sugar
2 tblsp clarified butter (ghee)
75 gm coconut (nariyal)
1/2 cup crushed walnut (akhrot)

Directions:-

Peel banana and mash them.
Now cook mashed banana along with milk in a pan until milk dries up.
Now add butter and stir continuously till it turns brown in colour.
Now add sugar, grated coconut and walnut and stir.
Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
Garnish with dry fruits and serve.

Dutch Sauce (Duch Sas) Recipe

Miscellaneous Recipes

Ingredients

5 level teaspoons flour
3 teaspoons butter
4 cups milk
1 teaspoon onion, chopped
1/4 teaspoon Sugar (Cheeni)
2 pieces bay leaf
10 peppercorns
pinch of Red chili pepper (Lal Mirchi)
pinch of grated nutmeg
2 Cloves (Lavang)
Salt (Namak) to taste
4 to 6 teaspoons Lemon (Nimbu) juice
4 to 5 teaspoons Vinegar (Sirka)
1/2 teaspoon mustard powder
2 teaspoons chopped green Coriander Leaves (Dhania Patta)

How to make dutch sauce:

Put the milk to boil with chopped onion, green Coriander leaves, bay leaf, peppercorns and cloves.
Cool the milk and strain.
Melt the butter, stir in the flour on fire, fry a little without browning it.
Add the milk, whisk over the fire until it boils and let it simmer for a few minutes.
Add a pinch of red chilli and grated nutmeg and 1 teaspoon salt.
When cold, add vinegar, lemon juice and mustard powder and mix it.
Check for salt.
Serve with cutlets.

Chicken Cordon Bleu II (Chikin Cordan Blew II) Recipe

Miscellaneous Recipes

INGREDIENTS (Nutrition)

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Lemon Punch (Lemmon Punchh) Recipe

Miscellaneous Recipes

INGREDIENTS

1 (6 ounce) can frozen pink lemonade concentrate
1 (10 ounce) jar maraschino cherries
2 (6 ounce) cans frozen pink lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle red wine
1 orange, sliced
1 lemon, sliced

DIRECTIONS

In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid.
In a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.

Cucumber Lemonade (Cucambar Lemonad) Recipe

Miscellaneous Recipes

INGREDIENTS (Nutrition)

1 cucumber, thinly sliced
1 (12 ounce) can frozen lemonade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage

DIRECTIONS

Place the cucumber slices into a large pitcher. Pour the lemonade concentrate over the cucumber and let stand for 10 minutes. Pour in the lemon-lime soda and pour into glasses to serve.