Pear and Orange Salad



  • ½ cup cheese spread
  • 1 tsp. black pepper
  • 1 tsp. blended herbs
  • 1 tsp. vinegar
  • 1 tsp. orange pizzazz
  • 1 cup ground zucchini
  • 1 pear
  • 1 cup orange fragments
  • 1 tsp. dried parsley
  • Salt and pepper to taste

Preparation method

  • In a mixing bowl mix together cheese spread, salt, black pepper, mixed herbs, vinegar and zest an orange into it. – Take a Zucchini, cut head and tail, Grate Zucchini in juliens.
  • In a mixing bowl add grated Zucchini and mix half of the dressing into it.
  • Take a pear, cut head and tail, core it with a corer, cut wedges of it and put it in another mixing bowl.
  • Add orange segments and the remaining dressing and mix well.
  • In a serving plate spread the Zucchini mixed with dressing on the plate.
  • Add pear wedges and orange segments in alternate order.
  • Arrange orange slices; add parsley, pepper and serve.

GulabJamun & Chocolate Cupcakes with Milkmaid Flavored Butter Cream Frosting



Dry fixings

  • Universally handy flour 175gm
  • Coco powder 30gm
  • Sugar 185gm
  • Bicarbonate of pop ½ tsp
  • Gulabjamun 100gm

Wet fixings

  • Cold black coffee 120ml
  • Vegetable oil 210 ml
  • Eggs 3
  • Margarine milk 120 ml For icing
  • Margarine 300gm
  • Icing sugar 540gm
  • Milkmaid 100gm

Preparation method

  • Blend all the dry ingredients in a dish. Take another bowl and blend all the wet fixings. From there on combine them two in a substantial dish.
  • Fill the cupcake molds. Prepare in a pre-warmed stove at 150 deg. C for 20-25 minutes.
  • Presently for the icing, first beat the spread till it’s exceptionally smooth and afterward include the icing sugar in parts.
  • Continue beating till it’s completely consolidated and you get a smooth icing. Presently include the milkmaid and join in the icing.
  • Fill it into the icing sack and pipe it on the cupcakes once they have chilled off.
  • Your cupcakes are prepared.

Penne with Spicy Paneer Balls in Tangy Tomato Sauce



  • Penne
  • Ground Paneer
  • Slashed onion and garlic
  • Slashed green chillies
  • Slashed Parsley
  • Ground Parmesan Cheese
  • Squashed Corn Flakes
  • Flour
  • Whisked eggs
  • Tomato jars
  • Basil
  • Red Chili drops
  • Tabasco sauce
  • Worcestershire sauce
  • Olive oil

Preparation method

  • Heat Pan. Shower some oil, add onion and garlic to hot oil. Sautee till pink.
  • Include parsley and green bean stew. Presently add this blend to ground paneer.
  • Likewise include parmesan cheddar, salt and pepper. Presently make little bundles of it.
  • To begin with dunk in flour, then plunge in egg and after that coat with pulverized corn pieces. Presently either utilize air fryer or container to profound sear the panner balls.
  • Bubble water, season it and include penne till it’s cooked.
  • Let’s set up the sauce. Heat skillet, heat oil. Include slashed onion and garlic.
  • Likewise include red bean stew chips and basil. Presently include Tabasco and Worcestershire sauce.
  • Include tomato from the can. Likewise some pasta water.
  • Presently include the arranged paneer balls. Give it a chance to simmer for 3 – 4 minutes.
  • Check the penne, if legitimately bubbled then add to the sauce and hurl it appropriately.
  • Your supper is prepared to serve hot.

Cheese Rollups



Sr. No Noingredients QTY
1 Flour 200 gm.
2 Chilled spread 50 gm.
3 Chilled milk 100-125 ml
4 Paprika 1 tsp.
5 Go cheddar (destroyed) 50gm.
6 Salt To taste

Preparation method

  • Heat stove to 200C.
  • Put the flour and chilled spread in a dish and rub them together with your fingers. Include salt.
  • Include chilled drain and blend until you get a delicate batter. Spread the mixture dish with a stick film.
  • Refrigerate it for 15 – 20 mines.
  • On a gently floured surface, reveal the batter like baked good to around 0.5cm thick. Just come in one course, and roll and turn, roll and turn – by keeping the batter moving, you abstain from thinking that it’s stuck toward the end.
  • Include destroyed cheddar top, sprinkle some paprika powder on it and afterward move up like a hotdog along the long side. Cut it.
  • Take a preparing plate and oil it with olive oil. Place the roll-ups on the material.
  • Prepare until brilliant and melts.
  • You can serve these cheddar roll ups in a platter on to a toothpick or in a hermetically sealed holder, it will keep for up to 3 days.

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