COCKTAIL BEER BALLS RECIPE

                Cocktail Beer Balls Recipe

Ingredients:

3 cups ketchup
1 (12 ounce) bottle light beer
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
2 pounds ground beef
1/2 pound ground pork
1/4 cup bread crumbs
1 egg
2 tablespoons grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

Stir ketchup, beer, 1 teaspoon salt, and 1 teaspoon pepper together
inside a pot over medium-low warmth. Provide a simmer.
Mix hamburger, ground pork, bread crumbs, egg, Mozzarella dairy
product, 1 teaspoon salt, 1 teaspoon pepper, onion powder, and
garlic clove powder together inside a bowl. Roll mixture into
cocktail-sized meatballs. Place meatballs in sauce and simmer
until tastes blend and meatballs are cooked through, four to six hrs..
Cocktail Beer Balls Recipe is ready to serve.

MIXED DAL RECIPE

                             MIXED DAL
INGREDIENTS:

100GMS ARHAR DAL
50GMS CHANA DAL
50GMS URAD DAL
50 GMS MASOOR DAL
4 CUPS WATER
1 TSP RED CHILLI POWDER
1/2 TSP TURMERIC
1/4TSP GARAM MASALA POWDER
1TSP CHOPPED CORIANDER
1 SMALL ONION CHOPPED
1 TSP GINGER GARLIC PASTE
1TSP GHEE
1/2 TSP OIL
1TSP TOMATO PUREE
2 GREEN CHILLIES
SALT

METHOD:

COOK THE DALS WITH WATER OIL , HALDI AND GINGER GARLIC
PASTE IN COOKER. COOK ON HIGH FLAME FOR 15 MINS OR UNTIL
DONE. WHEN PRESSURE DROPS TO ZERO, OPEN AND TRANSFER
THE DALS TO ANOTHER VESSEL. HEAT GHEE IN KADHAI, ADD
ONION AND CHILLIES. ONCE SOFT ADD TOMATO PUREE, SALT,
GARAM MASALA AND CHILLI POWDER. STIR. LET THE MASALA
COOK WELL ON LOW HEAT STIRRING OCCASIONALY. ADD THE
DALS TO THIS , MIX WELL AND CHECK THE SEASONING. LET IT
COME TO ONE BOIL. TAKE OFF THE HEAT AND GARNISH WITH
CORIANDER.

RAJMA RICE WITH A TWIST RECIPE

               RAJMA RICE WITH A TWIST

INGREDIENTS:

1 CUP WATER
1CUP RICE
1 CUP RAJMA
1 1/2 CUP COCONUT MILK
1 CAPSICUM CHOPPED
1 ONION CHOPPED
2 GARLIC CLOVES CHOPPED
1TSP RED CHILLI POWDER
SALT AND PEPPER TO TASTE
1 SMALL CINNAMON STICK
2-3 ELAICHI
2 LAUNG
1TSP JEERA
4 TSP OIL
1 SPRING ONION. CUT IN 1" PIECES

METHOD:

WASH AND SOAK RAJMA OVERNITE. PLACE THE RAJMA ANDRICE
ALONG WITH THE COCONUT MILK AND WATER IN A PRESSURE
COOKER. SEASON WITH SALT. PRESSURE COOK FOR 20MINS. TAKE
IT OUT WHEN DONE AND ALLOW THE PRESSURE TO DROP TO
ZERO. HEAT 2 TBSP OIL IN PAN AND SAUTE THE WHOLE SPICES,
JEERA, ONION AND GARLIC. ONCE THE ONION SOFTENS,ADD THE
CAPSICUM AND COOK FOR 2 MINS. FOLLOW THROUGH WITH THE
RED CHILLI POWDER , PEPPER AND SALT TO TASTE. CHECK
SEASONING. ADD THE COOKED RAJMA RICE MIXTURE MIXTURE
AND STIR WELL.GARNISH WITH SPRING ONION. SERVE HOT.

PIZZA MARGHERITA WRAPS RECIPE

         
             PIZZA MARGHERITA WRAPS

INGREDIENTS:

4 PITA BREADS
1 CUP PIZZA SAUCE
16 TOAMTO SLICES
4 THICK SLICES OF MOZZARELLA CHEESE
2 TBSP FRESH BASIL
1TBSP OIL.

METHOD:

SLICE EACH PITA BREAD VERTICALLY INTO TWO. SPREAD SOME
PIZZA SAUCE ON ONE SLICE. ARRANGE THE TOMATO SLICES OVER
THE SAUCE FOLLOWED BY ONE SLICE OF CHEESE OR ANY AMOUNT
OF YOUR CHOICE. SPRINKLE FRESH BASIL AND COVER WITH
OTHER SLICE OF PITA BREAD. APPLY SOME OLIVE OILON EACH
SLICE. GRILL UNTIL BROWN ON BOTH SIDES. SERVE IMMEDIATELY.

CHEESY MACRONI RECIPE

                       CHEESY MACRONI

INGREDIENTS:

1 CUP GRATED PROCESSED CHEESE
300GMS MACRONI BOILED
6TBSP BUTTER
2 TBSP REFINED FLOUR
2 CUPS MILK
SALT
WHITE PEPPER TO TASTE
2 TBSP FRESH CRUMBS
1/2 TSP BLACK PEPPERCORNS CRUSHED
1 TBSP CHOPPED PARSLEY

METHOD:
,
PREHEAT OVEN 22O DEGREE CELSIUS. HEAT 2 TBSP OF BUTTER IN
A PAN, ADD THE FLOUR AND SAUTE LIGHTLY, MAKING SURE THAT
IT DOESNT CHANGE COLOUR. GRADUALLY ADD MILK, STIRRING
CONTINUOUSLY, SO THAT NO LUMPS FORM. ADD HALF THE
GRATED VHEESE AND CONTINUE TO STIR. AFTER ADDING CHEESE,
THE SAUCE WILL GET THICKENED , SO ADD MORE MILK TO ADJUST
THE CONSISTENCY. ADD SALT AND WHITE PEPPER. HEAT 2 TBSP
BUTTER , ADD MACRONI AND TOSSS. STRAIN THE SAUCE INTO
THE PAN AND MIX. ADD CHEESE AND TRANSFER INTO BAKING
DISH. SPRINKLE BRAED CRUMBS ON TOP. DOT WITH BUTTER.
SPRINKLE CRUSHED PEPPERCORN AND PARSLEY. BAKE TILL
GOLDEN FROM TOP. SERVE HOT.

CORNY SALAD RECIPE

                           CORNY SALAD

• 1 cup Onion (chopped)
• 1 tsp Lemon Juice
• 1/2 tsp Ghee/Oil
• 1/2 tsp Cumin Seed
• 1 pinch Salt
• 1 cup Carrot (diced)
• 1 cup Corn (boiled)
• 1 cup Capsicum (chopped)
• 1/2 tsp Ginger (grated)
• 1/2 tsp Pepper Powder
• 1 Green Chilli

METHOD:

ADD OIL IN PAN. ADD JEERA. ADD GREEN CHILLIES , ONION AND
GINGER. PANFRY FOR FEW MINUTES. MIX CARROT, SALT PEPPER
CAPSICUM. ADD CORN AND STIR FRY.ADD LEMON JUICE. AND
SERVE HOT

BLACK CHANA PULAO RECIPE

                    BLACK CHANA PULAO

1 CUP RICE SOAKED FOR 1 HOUR
3TBSP OIL
3/4 TSP JEERA
1 ONION SLICED
1/2 TSP GINGER PASTE
1/2 TSP GARLIC PASTE
1/2 TSP GARAM MASALA
1/2 TSP RED CHILLI POWDER
1 1/2 TSP SALT
2 TSP LEMON JUICE
CORIANDER
SOAK TOGETHER
1/2 CUP BLACK CHANE
1 DALCHINI
2-3 CLOVES
2 CUPS WATER
1/2 TSP SALT

METHOD:

SOAK CHANAS OVERNITE WITH ALL INGREDIENTS AND
PRESSURE COOK TO GIVE 1 WHISTLE. KEEP ON LOW FLAME
FOR 20 MINS. RESERVE STOCK. STRAIN CHANAS. MEASURE THE
STOCK ( WATER OF THE CHANAS) AND ADD ENOUGH WATER TO
MAKE IT 2 CUPS ( DOUBLE THE VOLUME OF RICE). HEAT OIL
IN HEAVY BOTTOMED PAN. REDUCE FLAME. ADD JEERA. WHEN IT
TURNS GOLDEN ADD THE SLICED ONION. STIR FRY TILL
ONIONS TURN TRANSPARENT. ADD GINGER GARLIC PASTE.
STIR FRY FOR 1 MINUTE. ADD RICE. MIX ADD CORIANDER. ADD
THE MEASURE STOCK AND WATER MIXTURE. BOIL. COVER WITH
A TOWEL NAPKIN AND THEN WITH A WELL FITTING LID. COOK
ON LOW FLAME TILL DONE. FLUFF WITH A FORK TO LET THE
STEAM ESCAPE SO THAT THE RICE GRAINS DO NOT STICK
TOGETHER. SERVE HOT WITH CURD AND GREEN SALAD