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Minty Pea Pops
* 8 oz cream cheese
* ½ cup frozen petite green peas
* Scant ¼ cup sugar
* ½ tsp peppermint extract
* Scant ¼ cup semisweet mini chocolate chips
* 6 Popsicle sticks or wooden craft sticks
Place the cream cheese, peas, and sugar in a microwave-safe bowl and microwave on high for 20-second intervals until the cheese is softened to room temperature.
Using a stick blender or standing blender, purée the ingredients into a smooth paste. Add the extract and mix again, scraping the bowl frequently. Stir in the chocolate chips by hand.
Place the mixture in a large zip-top bag and cut about ½ inch off of a bottom corner. Squeeze into a clean ice cube tray or mini muffin tin, place 1 popsicle stick in each, and freeze until solid, about 1 hour.
Once the pops are frozen, remove them from the molds by twisting just like ice cubes and seal in an airtight container for up to 1 month.
- 2 eggs
- 1¾ c. sifted flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1/3 c. vegetable oil
- 2/3 c. sugar
- 1 c. mashed bananas (about 3 bananas)
- Preheat the oven to 350° F (180° C).
- Beat eggs well in a small bowl.
- In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
- Add the eggs to the mixture in the large bowl and beat well.
- Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
- Pour mixture into the baking pan. Bake for 70 minutes.
- Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
PEANUT BUTTER BARS
¼ c. margarine
1 10 oz. package marshmallows (gelatin-free)
6 c. puffed rice cereal
½ c. peanut butter chips
½ c. chocolate chips
½ c. peanuts, chopped
nonstick cooking spray
Coat a baking pan with nonstick cooking spray.
In a large saucepan, melt margarine and marshmallows over low heat, stirring occasionally.
Remove the saucepan from heat and stir in the remaining ingredients.
Stir until all ingredients are well coated.
Press this mixture into the baking pan.
Chill the mixture in the refrigerator and cut into 2 x 1½ inch bars.
Serving size: one 2 x 1½ inch bar
Nutritional analysis (per serving):
2 g protein
4 g fat
2 g sat. fat
14 g carbohydrate
1 mg cholesterol
0 g fiber
80 mg sodium
11 mg calcium
0.3 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
The leftovers should be stored in an airtight contain
I am so lonely, broken angel
I am so lonely, listen to my heart
One and only, broken angel
Come and save me, before I fall apart
ok just coming
''Flap Ur Wings Lets Taste The Sky''
1 round 8" pound cake
1 JELLO packet of your choice of flavor
1 cup orange juice or your favorite fruit juice/cocktail
4 tbsp custard powder
8 cups of milk
4 tbsp sugar
1 cup of whipped cream (I use Cool Whip)
1 tsp vanilla essence
2 tsp powdered sugar
1 tablespoon chopped nuts(almonds, walnuts, etc)
2 cups of chopped fresh or tinned fruit (apple, banana,
papaya, orange, watermelon, strawberry, peaches, etc.)
6-8 candied cherries for decorating
Take a deep glass dish.
Put the pound cake in the dish and gently pour the fruit juice over it till the cakeis completely soaked.
Let it sit for about 30 minutes in the fridge.
Prepare the JELLO as per the directions on the packet.
Spoon the jello over the cake before it sets (i.e as soon as you add the cold water to it)
Leave this in the fridge to set for about one hour.
The jello will not be completely done yet.
Meanwhile prepare custard by boiling the milk, adding the custard powder dissolved in a little milk and then adding sugar.Stir continously.
The custard is ready when the whole mixture thickens.
Take it off the heat and let it cool to room temperature.
Divide the custard into 2 equal parts.
To one part add all the fresh vegetables and mix well.
Take the glass dish from the fridge and first spoon over the plain custard layer over it.
Then spread the fruit custard over it.
Sprinkle the chopped nuts.
Whip together the powdered sugar, whipped cream and the essence.
Spoon this over the custard and nuts.
Decorate with candied cherries.
Chill for about 45 hours.
The jello will now be completely set.
Cut into slices and serve as dessert.
Potatoes 200 gms.
Besan flour 8 tblsps.
Mustard seeds ½ tsp.
Black dal 1 tblsp.
Cashewnuts(chopped) 2 tblsps.
Onions(medium size) 2 nos.
Green chilies 6 nos.
Ginger 1" piece
Curry leaves As required
Chili powder 1 tsp.
Turmeric powder ¼ tsp.
Lemon ½ piece
Ghee or Oil 3 tblsps.
Salt to taste.
First boil the potatoes and then peel and cut into cubes.
Heat the ghee in a saucepan and add the mustard seeds.
When the mustard seeds start sputtering add the black dal and cashewnuts.
When the above turns golden brown, add the turmeric powder, green chilies,
onions, ginger, curry leaves and stir till it is done.
Now add the potatoes and salt to the above.
Keep on low flame for 2 minutes and take off from the flame.
Next add lemon juice and mix well.
Make small balls out of this mixture and keep aside.
Using 1/2 cup of water, gram flour, chili powder and salt make a thick batter.
Heat oil well in a deep frying pan and slowly dip the potato balls into the oil.
Fry till the bondas are golden brown.
Remove and drain.
Serve hot with tomato sauce or green chutney.
Last edited by S_K_Princess; 04-08-2010 at 04:36 PM.