Jini's Ultimate Kitchen

                                                    INGREDIENTS 6 HARD BOILED EGGS 2 SMALL SIZE BOILED POTATO 1/2 CUP GARAM MASALA PASTE 1 MEDIUM SIZED ONION TOMATO PURY(OPTIONAL) 1 1/2 T/S TURMERIC POWDER 2 T/S CHILLI POWDER 1/2 T/S GARAM MASALA POWDER OIL AS REQUIRED  SALT TO TASTE WATER AS REQUIRED METHODS HEAT A KADHAI ADD OIL & SHALLOW FRY THE HARD BOILED EGGS. NOW ADD CHOPPED ONION AND GARAM MASALA PASTE (ONION,GINGER-GARLIC,DRY RED CHILI,CINNAMON,CLOVE,STAR-ANISE,PEANUTS,TOMATO AND CASHEW AND SOME OF CUMIN. BLEND ALL TOGETHER, YOUR GARAM MASALA PASTE IS READY.) NOW ADD TURMERIC POWDER,CHILI POWDER,CORIANDER POWDER. MIX IT WELL. ADD SALT AND AGAIN MIX IT WELL. NOW ADD BOILED POTATOES AND EGGS. SLOWLY MIX IT ALL TOGETHER. NOW ADD WATER. AND SIMMER IT FOR 15 MINUTES. IF YOU WANT SOME EXTRA FRAGRANCE THEN YOU CAN...

INGREDIENTS 20/30 GRAM GRAPES 2 1/2 T/S SUGAR 6 CASHEW IN PEACES 2 ALMOND SLICED 2 T/S COCONUT POWDER 1 GLASS OF MILK METHOD  TAKE A MIXER AND ADD GRAPES TO GRIND. NOW ADD SUGAR, COCONUT POWDER AND GRIND IT AGAIN. NOW ADD MILK IN IT AND GRIND AGAIN. ##LETS SEE THIS RECIPE STEP BY STEP## STEP 1:- ADD GRAPES TO GRIND. STEP 2:- ADD SUGAR IN IT. STEP 3:- ADD COCONUT POWDER. STEP 4:- GRIND IT WELL. STEP 5:- ADD MILK IN IT. STEP 6:- GRIND IT AGAIN. STEP 7:- SERVE IT IN A GLASS. STEP 8:- WITH THE TOPPING OF CASHEW AND ALMOND. YOUR BLACK GRAPE SHAKE IT READY.

                                                      INGREDIENTS 250 GRAMS GRATED COCONUT 150 GRAMS BROWN JAGGERY 50 ML WATER 1 T/S GHEE METHODS TAKE A KADHAI OR PAN & FRY THE GRATED COCONUT TILL IT BECOME LIGHT BROWN. NOW ADD SOME WATER AND JAGGARY ON HIGH FLAME COOKED TILL IT BECOME TOTALLY MELT. TAKE A THALI GREASE WITH GHEE. NOW MIX THE GRATED COCONUT AND MELTED JAGGERY. MAKE A SMALL SMALL LADOO AND CHILLED IT. SERVE IT. ###LET'S SEE THIS RECIPE STEP BY STEP### STEP 1:- HEAT A KADHAI ADD GRATED COCONUT. STEP 2:- NOW FRY IT TILL IT BECOME LITTLE GOLDEN BROWN. STEP 3:- MELT THE JAGGERY WITH SOME WATER. STEP 4:- MELT IT WELL. WHEN IT START BUBBLING. STEP 5:- MIX THE MELTED JAGGERY AND GRATED COCONUT. STEP 6:- MIX IT WELL. STEP 7:- GREASE A THALI WITH GHEE. STEP 8:- MAKE A SMALL OR BIG SI...

                                                            INGREDIENTS 250 GRAMS SESAME SEEDS 150 GRAMS BROWN JAGGERY 50 ML WATER 1 T/S GHEE                                           METHODS TAKE A KADHAI OR PAN & TOSS THE SESAME SEEDS FOR 5 MINUTES ON LOW FLAME. NOW ADD SOME WATER AND JAGGARY ON HIGH FLAME COOKED TILL IT BECOME TOTALLY MELT. TAKE A THALI GREASE WITH GHEE. NOW MIX THE TOASTED SESAME AND MELTED JAGGERY. MAKE A SMALL SMALL LADOO AND CHILLED IT. SERVE IT. ###LET'S SEE THIS RECIPE STEP BY STEP### STEP 1:- HEAT A KADHAI ADD SESAME SEEDS. STEP 2:- TOSS IT FOR 3 MINS ON MEDIUM FLAME THEN 2 MINS ON LOW FLAME. STEP 3:- MELT THE JAGGERY WITH SOME WATER. STEP 4:- MELT IT WELL. ...

                                                    INGREDIENTS 500 GRAMS OF BOILED MUTTON WITH MUTTON STOCK 1 CUP GARAM MASALA PASTE. 6 MEDIUM SIZED SLICED ONION 3 ROUGHLY CHOPPED RICH TOMATO 1 1/2 T/S TURMERIC POWDER 2 1/2 T/S RED CHILLI POWDER WATER AS REQUIRED 2 BAY LEAF SALT TO TASTE OIL AS REQUIRED METHODS HEAT A KADHAI. ADD OIL. ADD BAY LEAVE AND ONION. STIR IT. ADD TOMATO. AND COOKED IT FOR 5 MINUTES. NOW ADD GARAM MASALA PASTE. THEN AGAIN COOKED IT FOR 5 MINUTES. ADD TURMERIC POWDER AND CHILI POWDER,ADD SALT AND MIX IT WELL. ADD BOILED MUTTON AND MIX IT WELL. NOW ADD STOCK AND ADD SOME WATER. ADD SALT. NOW SIMMER IT ON LOW FLAME FOR 15 MINUTES TILL BECOME THICK. SERVE IT. ####LET'S SEE THIS RECIPE STEP BY STEP#### STEP 1:- HEAT PAN.ADD OIL NOW ADD ONION AND BAY LEAF & STIR IT WELL. STEP 2:- ADD CHOPPED...