Camberley Hall

Camberley Hall Indian Sweets and Savories made fresh to order

24/09/2017

Roth

5 cups flour
¾ cup semi solid ghee
2 cups sugar
1 ½ teaspoon coarsely ground cardamom
1 ripe banana smashed optional
+- 1 ½ cups milk
Ghee for frying

Sift the flour into a large mixing bowl.
Rub in the ghee.
Stir in the sugar, cardamom and banana.
Make a soft dough with the milk.
Knead the dough for +-10 minutes
Heat the ghee to moderate hot in a karai.
Break dough into equal portions.
Roll into 1 cm thick discs.
Deep fry until golden brown.

Halwa
Sheerina Singh
250 ml / 1 heaped cup cake flour
200 ml sugar
375 ml hot milk
3 ml nutmeg grated
6 crushed cardamom
3/4 cup ghee
2 cloves
Make a batter with flour, sugar and milk.
Braise the cardamom and nutmeg in the ghee for a minute.
Add batter and stir constantly till it thickens into a smooth thick batter and it does not stick to the sides of the pan.
Cook on low heat for +- 10 minutes.

Puri
Sheerina Singh
3 cups cake flour
3 tablespoon unsalted butter or ghee
Hot milk +- 1 1/4 cup
Ghee for frying

Sift flour.
Add butter or ghee and rub in to resemble crumbs.
Add hot milk little at a time to get a workable dough.
Knead into a firm pliable dough.
Rest the dough for 10 minutes covered.
Divide the dough into equal parts.
Roll and fry in ghee.
Just turn once and it will puff up remove from ghee


Punjeri
Sheerina Singh
1 cup flour
4 tablespoon ghee room temperature
3/4 to 1 cup sugar
3 cloves
10 ml roasted sesame seeds (optional)
2,5 ml black pepper corn half teaspoon
Heat a thick base karai or pan.
Add the ghee once melted, add the 1 cup cake flour, cloves and black peppercorns.
Continue to stir mixture so that the flour doesn’t burn.
Once the flour has absorbed the ghee.
Add the sugar and continue to stir till you get a golden light brown colour.
Sprinkle roasted sesame seeds

Soji
Sheerina Singh
3/4 cup ghee or unsalted butter
250 ml tastee wheat or semolina the very fine one
500 ml milk warm
1 cup sugar
10 sultanas optional
Saffron optional or drop of yellow food colouring
5 ml cardamoms and nutmeg
Cinnamon sticks 4
Heat the ghee in a saucepan.
Add the cinnamon, cardamom and semolina.
Stir fry for +-5 minutes, until lightly coloured.
Add the milk and cover immediately.
When the milk starts to get absorbed add the sugar and sultanas.
Stir till the sides of the mixture come away from the pan.

27/07/2017

Swiss roll 😊😊
Ingredients:
1-marigold biscuit packet
1-cup milk
1/4-cup sugar
1 1/2-cup coconut crush dry
2-spoon butter
4-spoon coco powder
Method:
Sub se pahele metri golden biscuit ko pics ker ke mixture me crush kerna he use baraber powder banana he usme coco powder mix kare 2-spoon butter add kare milk dal ker uska dough ready kare ab one bowl me coconut crush le usme sugar , 2-spoon butter or milk dal ker dough ready kare Aab use equal part me divid ker ke useke boll banae 3,3 banana he Aab Aadni le uske uper plastic ya butter paper per ghee laga ke chocolate boll ko roti jese belna he usper coconut one boll leke uspe thoda thoda spread ker na he thoda press kerna he or dhire dhire uska roll kerna he roll bana ke use freezer me 1 hours tak rakh na he uske bad use nikal ker use cut ker na he ready.😊

03/05/2017

Delicious Paneer Makhmali!

Soft and delectable paneer cubes are dipped in soft, luscious white gravy. The gravy is made from cashew nuts, watermelon seeds, and onions. It tastes wonderful with naan, tandoori roti, paratha etc.
Do try this simple and tasty recipe and share your feedback!

Recipe instructions:
Ingredients:
Paneer: 130 gms (cut into small chunks)
For the paste:
Onion: 1 (83 gms, roughly chopped)
Ginger: a small piece (5-6 gms, roughly chopped)
Garlic: 2-3 cloves (peeled and roughly chopped)
Cashew nuts: 10-12 (20 gms)
Magaz (watermelon seeds): 1 tbsp (7 gms)
Green Elaichi: 1
Red chili: 1
For the gravy
Ghee: 1 tbsp
Cumin seeds: 1 tsp
Curd: 2-3 tbsp
Black pepper powder: ¼ tsp
Saffron strands: 2-3
Sugar: 1 tsp
Garam Masala: ½ tsp
Fresh cream: 1 tbsp
Water: 1 ¾ cups
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste

Method:
1. Heat 1 cup of water in a pan. Add cashew nuts, magaz, onion, ginger, garlic, red chili, cardamom. Let them cook in water for about 5-7 minutes.
2. Let it cool and grind into a smooth paste.
3. Heat ghee in a pan. Add cumin seeds and fry until fragrant.
4. Add the above paste and mix well.
5. Add saffron strands and the remaining ¾ cup of water.
6. Cook for some time and add black pepper powder.
7. Add curd, fresh cream, sugar, and salt. Mix well. Stir continuously until a boil comes.
8. Add the paneer cubes and mix well.
9. Add garam masala and mix well.
10. Garnish with coriander leaves and serve hot with roti, paratha, naan etc.
11. Yummy “Paneer Makhmali” is ready!

Tips:
1. If the paneer is not soft or is very cold then keep the paneer pieces in warm water. They will become soft.
2. The quantity of water can be adjusted as per one’s requirement.
3. After adding curd, always stir the gravy until a boil comes.

15/04/2017

Restaurant Style Tiffin Sambar Powder

Ingredients:
1/2 cup channa dal
2 tsp fenugreek seeds
5 tbsp coriander seeds
16-20 red chillies
1 tbsp desiccated coconut (Optional)
Few dried curry leaves (Optional)
1/2 tsp asafoetida
2 tsp cumin seeds
Method:
Roast all the above ingredients without burning.
Let it cool down completely and make a coarse powder.
Store the sambar powder in the airtight container.

10/04/2017

Sweet colourful mathari

3 katori meda
Pinch ofRed food colour
Pinch of Yellow food colour
Pinch ofGreen food colour
Pinch of baking soda
3tsp oil for moyan
2katori sugar
1-1/2katori water
2 elaichi powder
Kesar threads
1/2katori vanilla custerd powder
Oil for frying

Method
Ek ek katori aate me pinch of baking soda add kare 1tsp oil or food colour add karke normal doe lagaye wese 3doe alag alag lagale
Ek ek karke roti bele ek roti pe halka sa ghee ya oil spread kare or uske uper custerd powder uske uper ek or roti rakhe same process 3roti ko ek ke uper ek rakhe ab uska roll banaye tyte usko knief ek choti choti loyi kate usko halka sa press karke halka sa belale or oil me fry karke alag rakhe

Chasani ke liye chini or pani add karke kesar milaye or elaichi powder usko 10min tak slow gas pe hone de 2taar ki chasani banake fry ki huyi mathari deep kare ready he sweet colourful mathari.

10/04/2017

Instant Chamcham 😋😋

Ingredients( for 8 pieces)
Bread Pieces 8
1 cup desiccated Coconut / Nariyal ka bura
1/2 cup Chasni/sugar syrup
2 tblspn thick Malayi
1 tblspn thandai Masala
Pista Badaam Flakes as needed

Method
Cut breads into round shape using cutter or small dhakkan. We need 16 rounds for 8 chamcham. Mix malayi n thandai powder add chopped dry fruits. Take 1 round of bread spread malayi mixture, cover with another piece. Dip in the sugar syrup and coat in nariyal bura. Place in a plate top with pista badaam flakes. Ur chamcham ready. Serve chilled to ur guest and amaze them. :-)

Tip:-
U can change the flavor. Usually m malayi me gulkand milati hu. Aap pani choice Se koi b flavor de sakte h. Try it n share ur reviews :-)

10/04/2017

MALAI KOFTA 😋😋

MALAI KOFTA # #
Ingredients
For koftas:Outer covering: Boiled potatoes – 4 nos , Paneer – 1 cup, Bread slices – 3 nos,salt to taste, Green Chillies – 4 nos , Chhat Masala – ½ tsp , Coriander leaves – ½ cup
Filling: Cashew – 10/15 nos, Badam – 10/15 nos, Kismis – ½ cup
Gravy: onions – 3 nos , tomatoes – 2 nos ,cashewnuts – 6-8 nos ,Ginger – 1 tsp, Garlic -4/5 pods
Other Ingredients – Red Chilli pd – 1 tsp, Dhania pd – 1 tsp, Garam Masala – 1 tsp, Kasuri Methi – 2 tsp, Cream – 1/2 cup, Jeera – ½ tsp , Small elaichi – 4 nos, Cinnamon – 4/5 pcs, Big elaichi – 1 no, Butter – 2tblsp, oil Sugar – 2 tblsp , coriander leaves
Method:Koftas: . Mash the boiled potatoes to this add the paneer . Next mix it along with other ingredients mentioned above in outer covering to get a smooth dough. If necessary add cornflour. .
For the filling finely chop all the dry fruits and keep aside .
Cut the bread in small pcs and grind it in the belnder to make bread crumbs. Keep aside in a plate.
Now take lemon size ball of potato mixture make a hole and fill the filling made and seal it well. Now roll this ball in the breadcrumbs made and tightly roll in your hands so that they are well coated without cracks.
Fry these balls/ Koftas in hot oil till golden brown. Keep aside these balls.

Method for gravy: Keep a pan with water in it and now add the roughly chop the onions and tomato into big chunks, Ginger, Garlic, Cashews, till they are well cooked.
Cool and blend in a mixer with Red chilli pd, Dhania pd, Small cardamom to a smooth paste. Keep aside.
Heat the butter and oil in a kadhai add jeera, cinnamon, big Elaichi and sauté and add the paste of onion tomato and to this add salt, sugar and cook on a medium flame till oil seperates .Add kasuri methi , garam masala, sauté on a medium flame for another 2 to 3 minutes, . Add water to get the right consistency …bring to boil…now add the cream and mix well…keep the fire low after this ….Add some more sugar as the gravy is slightly on a sweet version ……after tasting ….mix well and cook on a medium flame for another 2 minutes. Your Malai Kofta Gravy is ready.

While serving pour the gravy in a less height bowl ( so that the koftas are seen when kept over the gravy) and place the koftas over the gravy and garnish with fresh cream , Grated paneer and coriander leaves. Note : You can also slit the koftas and then place in gravy😋😋😋😋

09/04/2017

BREAD BARFI 😋😋

3-4 slices bread
1/2 cup sugar(you can adjust)
1 tbsp desi ghee
1/2 cup milk
1/3 cup desiccated coconut
1/4 tsp elaichi pd
Dry fruit of tour choice

Bread ki sides cut karke mixer me crumbs bana le aur milk me soak kar le.

Sugar and Coconut ko pan me roast kare .colour change hone par soak bread an ghee daal kar 5-10 min bhoon le.

Elaichi pd and dryfruits daal kar acche se bhoon le.gas off kar de.

Grease plate me thoda cool karke spread kare.

Cool hone par cover karke fridge me rakh de.

15-20 minutes ke baad piece cut kar le.badam se sajaye aur khaye. 😋😋

07/04/2017

Mango Mastani 🍹
Ingredients
1. 2mango
2. 4tsp vermicelli(seviyA)
3. 1cup sabja seeds
4. Chopped dry fruits
5. Sugar as per taste
6. Vanilla ice cream
7. 2tsp milk s

Method
1. Ik pan m seviya dale pani dal kar pkne de ab isme milk or sugar dal kar mix kare phir gas band kar de or refrigerator m chill hone k liye rakhe
2. Ik mango ki pieces cut kare ik jar m dale thodi sugar or milk dal kar Puri bna le milk 2tsp hi dale or refrigerator m rakhe chill hone k liye
3. Ik mango ko pieces m cut kare
4. Sabja seeds ko pani m bhiga de 1hour k liye
5. Ab ik glass le isme pehle seviya phir mango Puri sabja seeds phir mango pieces dale last m vanilla ice cream or dry fruits dale. 😋😋😋😋😋😋😋😋

04/04/2017

Lauki ki Barfi 😋😋😋😋😋😋

Ingredints
3 cup Grated Lauki
1.1/2 tbsp ghee
150 grms khoya / Mava
1.1/2 cup milk
Sugar according to ur taste
Pinch of green food colour
3 tbsp roasted chopped mix dry fruits

Method

Ek Kadai me ghee add kjiye
Uske baad usme grated Lauki add Karlo
4 to 5 minutes ke chalate raho
Uske baad milk add kijiye
Milk reduce hone lage tab add khoya mix kijiye
Uske baad add sugar again mix well
Add pinch of green food colour
Mix Karlo properly
Ghee chutne lage tab tak chalate raho
Add dry fruits ( 1.1/2 tbsp Jitna
Thick jamne jesa ho jaye ( like pieces)
Then gas off Karlo
Plate me nikaldo
Thanda hone do
Uske baad pieces Karlo
Then serve. 😋😋😋😋😋😋😋

04/04/2017

Singhade k aate k laddu
Ingredients
250 gm Singhade ka aata
250 gm Desi ghee
150 raw moongfali
2 spoon Desi ghee
250 gm bura
Pista flakes
Method = sabse pehle kadhai mai desi ghee daal k moongfali ko fry kare sim flame per.
Ab moongfali ko plate mai nikal le.
Moongfali k sare chilke hata k dardra pees le.
Ab usi kadhai mai desi ghee daal k Singhade ka aata bhun le, sim flame per bhune jab khushboo aane lage colour change ho jayega uske baad usko badi parat mai nikal le thoda hilate rahe 5 minutes k baad usme bura add kare, moongfali add kare aur mix ker le,ab laddu bana le,
Pista flakes se garnish ker le.

04/04/2017

"DRY FRUITS STUFFED BALUSHAH"😋😋😋😋😋

Dry fruits stuffed balushah :

Filling :
Cashew nut powder - 1/2 cup
Cashew nuts (chopped) - 2 tbsp
Raisins (chopped) - 2 tbsp
Powdered sugar - 2 tbsp

Outer covering :
Maida - 1.5 cup
Curd - 1/2 cup
Ghee - 1/2 cup
Soda - 1 tsp

Refined oil (for frying)

Sugar syrup :
Sugar - 2 cup
Water - 1 cup

1. Mix the filling ingredients and keep aside.
2. Make a dough using the maida, curd, ghee and soda.
3. Roll the dough to make small rounds.
4. Stuff each round with the little filling. Close the round to form balushah roundels.
5. Poke a small dent in the middle using finger.
6. First pour them in warm oil and fry them in low heat and dip in the sugar syrup.
7. The sugar syrup must be of 2 string consistency, make it using sugar and water.
8. Let the balushahs stay dipped in the syrup for 3 - 4 hrs till sugar syrup is totally absorbed . Sprinkle some pistachios . Balusha is ready to serve. 😋😋😋😋😋😋😋😋

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Durban
4001

Telephone

0027834092384

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