Beef and macaroni chili recipe (low fat recipes)

Ingredients for Beef and macaroni chili:

Macaroni: 1 cup
Garlic powder: half Tsp
Beef: half lbs
Chili: 1 Tsp (powder)
Salt: 1 Pinch
Pepper: 1 Pinch (ground)
Tomato: 1 Can(soup)
Mozzarella cheese: 1 Oz (15% mf)

Procedures for making Beef and macaroni chili:

First of all cook marconi for 6-7 minutes. Remove all the fats from meat. Add garlic paste, chili powder, pepper and salt and mix it well with meat. Cook throughly for about 5 minutes. Now add tomato soup to it with cooked marconi. Heat it properly till the meat is done. Add grated cheese and heat a bit till cheese melts.
Serve hot.

Gobi Manchurian (Indian recipes)

Ingredients for Gobi Manchurian (Indian recipes)

Cauliflower: 1 (Big floretter pieces
Onion: 1 finely chopped
Corn Flour: 3 Tbs
Chilli: 3 Tsp(paste)
Soya sause: 1 Tsp
Salt: To taste
Oil

Direction for preparation of Gobi Manchurian:

Add gobi florettes with corn flour, salt and chilli paste. Mix them all well. Pour oil in a pan. Fry each piece in oil. Keep them aside. In another pan fry onion paste with soya sauce. Fry it till the onion turns brown. Mix the fried gobi with it and mix well. Enjoy gobi manchurian the vegetarian's chicken chilli.
Making time: 30 minutes
Makes for: 6

Mutton kofta curry (indian recipes)

Ingredients for Mutton kofta curry:

Meat balls ingredients:
Keema: Half Kg
Ginger garlic paste: 1 Tsp
Coriander leaves: 1 Tbs (chopped)
Mint Leaves: Half Tsp
Egg: 1
Garam Masala: Half Tsp
Black Pepper: Half Tsp (ground)

Curry ingredients:
Onion: 2 (grated)
Tej pattas: 2
Gingergarlic paste: 1 Tsp
Tomatoes: 2 (turn to paste)
Salt, haldi, chilli powder(red): To taste

Method of preparation for Mutton kofta curry:

Mix the mean ball ingredients with keema well. Roll it into balls. Keep aside.
Take a pan and add oil to it. Heat it on medium heat. Add grated onion to it. Fry it till it turns brown. Add tej pattas, haldi, salt, Tomato, ginger garlic paste and red chilli powder and fry it well. Once fried add 2 glass of water to it and bring to boil. Turn the flame low and put koftas to it. Cover it and let it cook. Stir it occesionally and check when it is done. Just when the dish is ready add garam masala to it so that it retains flavour. Take off from the fire. Enjoy the delicious Mutton kofta curry

Thandai recipes | Bhang Milk Shake

Ingredients for Thandai:

Milk: 2 glass
Almonds: 1 Tbs
Pistachios: 1 Tbs
Charoli: 1 Tbs
Poppy seeds: 1 Tbs
Cashewnuts: 6
Glazed cherries
Honey
Powdered mixture of
cardamom
cinnamon
nutmeg
anise seeds : 1 Tsp each
Cream: 2 Tbs

Method for preparation for Thandai:

Make a paste of nuts and the poppy seeds. Paste should be fine and consistant. Now add the spices with paste and mix well. Now add milk to it and stir continusly till everything is mixed properly. Mix honey in the end and refigerate. Serve Hot. Enjoy the cold Thandai

Gajar ko Halwa (Indian recipes)

Ingredients for Gajar ko Halwa:
Carrots: ½ kg
Whole milk: 3 cups
Suger: 2
Ghee: 3 Tbs
cardamom powder (elaichi): ½ Tsp
saffron: Few flakes
Almond and pista: chopped

Method of Preparation for Gajar ko Halwa:

First of all grate all the carrots. Pour whole milk, suger and grated carrots in a saucepan. Boil the whole thing until it is thick. Stir it continously. Add ghee saffron and elaichi(cardamom). Stir in low heat until ghee vapourizes. Garnish with chopped almond and pista.

Suji Ko Halwa (Semolina Pudding) (indian recipes)

Ingredients for Suji Ko Halwa
Suji: 1 cup
Sugar: ¾ cup
Whole milk: 1 cup
Water: 1.5 cup
Ghee: 3 Tbs
Cardamom (Elaichi): ½ Tsp
Raisin: 2 Tbs
Garnish
Raisin: 2 tablespoon
Cashew nuts: 2 tablespoon

Method of Preparation for Suji Ko Halwa:

First pour ghee in a wok and heat it. Now add cardamom and heat it in a medium heat. Add suji and heat it for few minutes on low medium heat and stir it continously for few minutes. Add half od cashew and raisin with suger heat for few more minutes in low medium heat. In the end add water and milk and heat it in medium heat until desired consistancy is reached. Now garnish it with cashew and raisin. Serve hot.
Note: This is a high in fat dish. Nice for breakfast or with food as dessert.

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