Cookies And Cream Dessert


Whipped cream is a multi purpose ingredient, you can use it in multiple ways and today i am going to share a new way to use whip cream throughout this yummiest Cream & Cookies dessert.

This is a chilled creamy layered dessert with crunchy cookie crumbs. Its not only the quickest recipe but easy as well and you will find its worth more than the time and efforts you will spend on it. Your kids going to love it and going to be more demanding during this summer, moreover you can make it more tasty by using your favorite chocolates in it.

So lets get start to prepare this yummy cookies and cream dessert today.

Ingredients

200 ml whipping cream

1 table spoon icing sugar

2 table spoon hazelnut spread

1 tea spoon vanilla essence

10 oreo chocolate sandwich cookies

Instructions

1. To prepare this recipe first of we need to whip the cream.

2. Take a bowl and add whipping cream in it and whip it until it becomes thick in consistency, then add vanilla essence and icing sugar in it,  mix well.

3. Now divide this cream into two equal portions.

4. Take one portion and add hazelnut spread in it and mix well.

5. Now coarsely crush the oreo cookies.

6. Now take small glasses and set them all three layer by layer – first hazelnut flavored whip cream then cookie crumbs over them and then simple sweet whip cream, likewise prepare all glasses and garnish them with your favorite chocolate.


Now this delicious dessert is ready…serve chilled!!😊👍

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Dal Makhani Or Dal Makhni


*Dal Makhani or Dal Makhni*

(रेसिपी इंग्लिश और हिन्दी दोनों भाषा में उपलब्ध है)

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Dal Makhani is a popular North Indian dish(especially in delhi & punjab). The primary ingredients in dal makhani are whole black lentil with red kidney beans, cream and butter. In it whole black lentils and kidney beans are soaked in water overnight and then boiled and simmered in spices and cream .It has very rich and creamy texture because of lot of butter and cream. So lets cook this creamy dal with Roop… 😊

Ingredients

1 cup whole black lentil (whole urad dal)
1/2 cup whole kidney beans
3 tbsp full fat cream
4 tbsp butter
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
4 cups water
1 medium onion (finely chopped)
Half cup tomato puree
1 tsp grated ginger
1 tsp garam masala
1/8 tsp Asafotida
1 black cardamom
2 cloves
2 green chillies (chopped)
1 tsp coriander powder
Salt as required

Instructions

1. Wash and soak black lentil and kidney beans together in enough water for at least 8 hours or for overnight.

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2. Drain the water and wash thoroughly at least for 5-6 times. The best way to make sure that it is purely washed, is that you can see clear water after washing them.

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3. In a pressure cooker, add lentil, kidney beans, asafotida , turmeric, salt, water, black cardamom and cloves and pressure cook for 2-3 whistle on high flame then lower the heat and let it cook for another 15-18 minutes.

4. When the cooker cools down completely, open it and check the cooked lentils should be very soft to touch.

5. You should be able to mash the both lentil and kidney beans with spoon if they are cooked completely. If they are not cooked thoroughly, then pressure cook for 2 whistle more and add warm water if required.

6. Now heat a thick bottomed pan add 3 tbsp butter in it.

7. Add cumin seeds and fry them until you see them into golden brown color. Once cumin seeds are golden brown, then add chopped onions.

8. After 3 minutes or until onion turns in light golden color add tomato puree , green chillies and grated ginger.

9. After 1 minutes add chilli powder, coriander powder and (add spices to adjust your taste) cook till the oil starts separating from the mixture .

10. Now add cooked lentils and simmer for 12-15 minutes. Add garam masala, cream and 1 tbsp butter (if lentils will thicken after some time so make sure to add enough warm water for cooking).

11. Cook for another 5 minutes. Now creamy Makhani daal is ready to serve.

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Garnish with fresh cream & butter and then serve with chapati or rice or as ur choice…. Enjoy😊

*दाल मखनी*
———————

आवश्यक सामग्री

1 कप साबुत उरद दाल
1/2 कप राजमा
3 बड़ी चम्मच क्रीम
4 बड़ी चम्मच मक्खन
1/2 छोटी चम्मच लाल मिर्च पाउडर
1/2 छोटी चम्मच हल्दी
1/2 छोटी चम्मच जीरा
4 कप पानी
1 मीडियम प्याज़ (बारीक़ कटी हुई)
आधा कप पीसे हुए टमाटर
1 छोटी चम्मच कसा हुआ अदरक
1 छोटी चम्मच गरम मसाला
1/8 चम्मच हींग
1 काली इलाइची
2 लोंग
2 हरी मिर्च (कटी हुई)
1 छोटी चम्मच पिसा हुआ धनिया पाउडर
नमक स्वादानुसार

निर्देशानुसार बनाएं

1. दाल और राजमा को धोकर, 8 घंटे या पूरी रात के लिए पर्याप्त पानी में भिगो कर रखें.

2. अब इसे 5 से 6 बार साफ पानी से धोए या जब तक इससे आने वाला पानी साफ़ न आने लगे तब तक इसे साफ पानी से धोएं.

3. अब प्रेशर कुकर में दाल, राजमा, हींग,हल्दी,नमक, लोंग, काली इलाइची और पानी डालकर इसे 2-3 सीटी आने तक तेज आंच पर पकाएं. और उसके बाद आंच को बहुत धीमा कर दें और दाल को 15 से 18 मिनट तक धीमी आंच पर पकने दें.

4. जब कुकर पूरी तरह ठंडा हो जाए उसके बाद कुकर को खोलें और दाल को चैक करें. यदि दाल छूने में काफी मुलायम हो गयी है तो यह तैयार है यदि नहीं तो फिर से 2 सीटी आने तक प्रेशर कुक करें(यदि दाल में पानी की मात्रा कम लग रही है तो आप इसमें आवश्यकतानुसार गरम पानी का प्रयोग कर सकते हैं).

5. अब एक भारी तली के पैन में 3 बड़े चम्मच मक्खन गरम करें. इसमें जीरा सुनहरी होने तक भूनें. इसके बाद बारीक कटी प्याज डालकर सुनहरी होने तक भूनें.

6. प्याज़ भुन जाने के बाद इसमें पीसे हुए टमाटर, हरी मिर्च और अदरक डालकर भूनें.

7. एक मिनट बाद इसमें लालमिर्च पाउडर, धनिया पाउडर डालें( और अपने स्वादानुसार मसालो को डालें) और तब तक भूनें जब तक मसालें और तेल अलग अलग न हो जाए.

8. अब तैयार की गई दाल इसमें डालें और 12 से 15 मिनट तक बहुत धीमी आंच पर पकाए.

9. अब इसमें गरम मसाला मिलाएं.(दाल में पानी की मात्रा यदि कम है तो आप आवश्यकतानुसार गरम पानी का प्रयोग कर सकते हैं)उसके बाद क्रीम और मक्खन डालकर धीमी आंच पर 5 पकने दें.

10. अब मखनी दाल परोसने के लिए तैयार है
इसे ताज़ा क्रीम और मक्खन से सजाकर चपाती, चावल या अपनी पसंद के अनुसार किसी भी चीज़ के साथ परोसे और आनंद लें…😊

Kadai paneer


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**Kadai paneer**

Ingredients

1. Cottage cheese (paneer)—- 300 gm

2. Green capsicum—- 1

4. Oil— 3 tbsp

5. Tomato—- 3 medium

6. Grated ginger—- 1 tbs

7. Green chilli—- 1

8. Pinch of Asafoetida

9. Cumin seeds—1 tsp

10. Chopped coriander—-1 tbs

11. Dry fenugreek leaves—- 2 tbs

12. Salt adjust to taste

13. Turmeric—-1/2 tsp

14. Red chilli powder—-1/2 tsp

15. Cooking cream—- 2 tbs (optional)

For kadai masala

Dry coriander —-2 tbs

Fennel seeds—-2 tbs

Cumin seeds—1/2 tsp

Black pepper—1/2 tsp

Dry kashmiri chilli— 1

Instruction

1. First roast  all spices of kadai masala in a pan on a low flame till aromatic.

2. After 15 minutes grind them coarsely. Keep aside.

3. Now cut the cheese and capsicum into half inch cubes.

4. Blend tomato and chilli to make a puree.

5. Heat the oil in a fry pan on medium heat and fry capsicum about 2 minutes. Take them out and drain on a paper towel.

6. Now using the same pan,test the oil by adding one Cumin seed to the oil,if seed crack right away oil is ready.

7. Add Asafoetida and cumin seeds.

8.After the cumin seeds crack add tomato puree,grated ginger,fenugreek leaves,turmeric,red chilli powder and kadai masala.

9. Tomato mixture will reduce to about half in volume then add salt.

10. Now add the cheese and capsicum and let it simmer for about five minutes on low medium heat then add 2 tbs cream and garnish with coriander.

Now kadai paneer is ready to serve.