Recipes

Vangibath Ingredients I Rice (I prefer basmati rice) – 2 cupsBrinjal – 1\2 kg- cut then in big peicesOnion – 1 big (finely chopped)Tomato

Carrot-Tamoto Soup Ingredients:Carrot 2 bigTomatoes 2Pepper 1/2 tea spnButter 1 tea spnWater 2 Cups.Salt Method: Cut carrots and tomatoes into big pieces. Cook them

Malpua/Pua It is a traditional Bihari (and probably Rajasthani also) which is made in nearly all festivals. Ingredients:2 cups plain flour (Maida)1 cup sugar

Papaya Milk Shake. Ingredients: Milk 3 cups Papaya peices 2 cups Grated papaya 2 spoons Honey 2 spoons Method: Take the papaya peices in

Rabdi Ingredients: 10cups milk4tbsp sugar or as needed4 green cardamom seeds4 drops of kewra essenceA pinch of green cardamom powderA pinch of pistachio powder

Honey Milk Shake. Ingredients:Honey 4 spoonsChilled Milk 1 glass Method:Take the milk in the blender and add honey and stir it for 3 min.Honey

Gulab Jamun Ingredients: 225gms Khoya25gms(1/4th cup) flour40gms (3tbsp) paneer6 piece of cashew nuts (cut into halves)2 cups sugar11/4th cup water1 cup ghee2tbsp rose water

Cabbage Soup. Ingredients: Cabbage 1 cup Butter 1 tbl spn Ginger-garlic paste ½ tea spn Milk 1/4cup water 1/4 cup Pepper ½ tea spn

Atte Ki Pinni Ingredients: 250 gms. Atta (wheat Flour)150 gms. Ghee (Clarified Butter)250 gms. Sugar1/2 cup Milk1/4 tsp. elaichi powder (Green Cardamom)25 gms. Dry