DILLI Darbar

08/05/2020

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06/05/2020

10/07/2017

Sizzling

Ingredients
For The Brownies

1 cup plain flour (maida)
1/4 cup cocoa powder
3/4 cup powdered sugar
1/2 tsp soda bi-carb
1/2 tsp baking powder
6 tbsp curds (dahi)
5 tbsp milk
5 tbsp melted butter
1/2 cup chopped walnuts
1/2 tsp vanilla essence

To Be Mixed Together For The Marinated Fruits
1 1/2 cups mixed fruits (strawberries , grapes, cherries etc.)
1 tbsp rum
1 tsp castor sugar
1/2 tsp lemon juice
1/2 tsp lemon rind

For The Marbled Chocolate Sauce
1 1/2 cups grated dark chocolate
1/2 cup fresh cream

Other Ingredients
2 scoops of vanilla ice-cream

Method -
For the brownies

1. Pre-heat the oven to 180 c (350 f).
2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. X 200 mm. (8" x 8") baking tray.
4. Place in the oven and bake for 20 to 25 minutes.
5. Cool and cut into 50 mm. X 50 mm. (2" x 2") pieces. Keep aside.

For the marbled chocolate sauce -

1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
How to proceed -
1. Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays.
2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
4. Place half the brownies and then the marinated fruits on the sides. (reheat the brownies if cold).
5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
6. Repeat with the remaining ingredients to make another sizzler.
7. Serve immediately.

08/07/2017

Delicious Ice cream for Summers.How many of you would like to try this??

06/07/2017

You can’t say no to Paneer Butter Masala. What you say?

05/07/2017

Store spices away from sunlight in a closed dark place to retain their freshness and aroma longer.

04/07/2017

Paneer Palak Koftas in Makhani Gravy

Ingredients

For The Paneer Palak Koftas
1/2 cup blanched and chopped spinach
1/2 cup grated low-fat paneer
2 tbsp rice flour (chawal ka atta)
1/2 tsp finely chopped green chillies
salt to taste

For The Makhani Gravy

3 cups finely chopped tomatoes
1/2 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
25 mm (1”) stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1/4 cup red pumpkin (bhopla / kaddu) cubes
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp sugar
salt to taste
1/2 tsp cornflour
1/2 cup low-fat milk , 99.7% fat free

Method

For the paneer palak koftas

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 12 equal portions and shape each portion into even sized round balls.
3. Steam the koftas in a steamer for 4 to 5 minutes. Keep aside to cool slightly..

For the Makhani gravy

1. Combine the tomatoes, onions, garlic, ginger, cinnamon, cloves, red pumpkin and ¾ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft.

2. Remove the cinnamon and cloves and discard them. Keep the mixture aside to cool slightly and blend it in a mixer to a smooth mixture.

3. Heat the oil in a non-stick kadhai and add the cumin seeds.

4. When the seeds crackle, add the chilli powder and dried fenugreek leaves and sauté on a medium flame for a few seconds.

5. Add the tomato-onion mixture, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

6. Dissolve the cornflour in the milk, add it to the gravy and mix well. Cook on a medium flame for another 1 to 2 minutes, while stirring continuously. Keep aside.

How to proceed -

1. Just before serving, add the paneer palak koftas to the hot makhani gravy, mix gently and cook on a medium flame for 1 minute.

2. Serve hot.

03/07/2017

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01/07/2017

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30/06/2017

Experience the unique and majestic flavour of Kadai