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Preparation Time : 60
Cook Time : 45
Total Time : 105
Mutton Keema Nuggets Hearts : Minced meat - 2 cups
Garlic pods - 3
Bread crumbs - 1 cup
Grated cheese - 1/2 cup
Pepper powder - 1 teaspoon
Chopped coriander leaves - 2 tablespoon
Salt - 1 teaspoon
Oil - 1 cup for frying
Strawberry Apple Crust Pie : All purpose flour 2 cups
Sugar 2 teaspoon
Butter 1 cup
Cold water 1/4 cup
For Filling : Apples 2
Lemon Juice 1 teaspoon
Sugar 1/2 cup
Flour 3 teaspoon
Beet Lemonade : Beet juice 1 cup
Lemon juice 1 Cup
Honey 1/2 cup
Water 4 cups
Pistachios Gulab Jamun PuddingMilk powder 2 cup
Maida 1 tablespoon
ghee 2 tablespoon
milk 1 tablespoon
baking powder 1 teaspoon
ghee or oil for frying 1 cup
custard powder 3 tablespoon
Chopped pistachios 1/2 cup
Sugar 1/2 cup
milk 1/2 litre
1. Mutton Keema Nuggets Hearts : Add minced meat chopped garlic egg cheese pepper powder bread crumbs chopped coriander leaves in a large bowl.
Mix them and shape them into equal sized balls and then into hearts.
Add oil in a large pan and fried out the balls until they become crisp outside.
2. Strawberry Apple Crust Pie : Place flour and sugar in a food processor. Pulse it.
Add half amount of butter and again pulse it.
Now add rest of the butter and pulse till the mixture turns into coarse crumbs.
Slowly add the ice water and pulse until the dough gathers up into a ball.
Take the dough and flatten into a disc and place it on a sheet of floured plastic wrap.
Refrigerate for about 30 minutes.
For making filling combine sliced fruits with lemon juice.
Combine sugar and flour.. Sprinkle over fruits and toss slightly.
Line a pie place with bottom pastry and trim even with edge of plate.
Add filling and roll out remaining pastry to trim and seal the edges
Decorate on your own style on the top of the pie.
Bake at 350 F degree for about 40 minutes until crust is golden brown and filling is bubbly.
Cool on a wire rack and then serve it.
3. Beet Lemonade : Add beet juice lemon juice honey and 4 cups of water into the pitcher.
Adjust the sweet and water levels to taste.
Place in the fridge until well chilled.
To serve pour the lemonade over a glass of ice cubes and enjoy.
4. Pistachios Gulab Jamun Pudding : Knead into a soft dough and shape into equal sized balls without any cracks
mix milk powder sugar Maida baking powder with ghee and some milk
in a kadai boil water with sugar cardamom till forms one string consistency
soak the jamun balls in sugar syrup for 1 hour
heat oil or ghee in a kadai fry the gulab jamun balls in a medium flame
for custard pudding mix milk with custard powder without any lumps in a bowl.
boil the milk and add the custard mixture. Stir constantly.
add sugar according to your taste and boil till the milk becomes thick transfer to your pudding bowl.
decorate with Gulab Jamun and crushed pistachios.
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