This time the digital desk: The second wave of corona has started again. It is quite risky to travel more in the store market. But you have to give something to the stomach. You have to think about the taste of the tongue. There are different types of cooking positions in different places all over India.

Again, it is not good to eat chicken or eggs every day in this summer. Rather in the refrigerator Cheese Bring it. What to make with cheese? Here is the recipe. Absolutely perfect North Indian recipe.

Cheese butter
This is the perfect taste of cheese dipped in butter. Popular food in hotel restaurants. It is also quite easy to make. Cut the cheeses into squares and lightly fry in butter. Now heat a lot of butter in a pan and add bay leaves, dried chillies and whole hot spices. When it smells of spices, stir in the chopped onion and tomato. When the onion is soft, stir in the chopped cashews and green chillies. Once the raw aroma of the spice is gone, cool it a little and make a puree in the mix. Heat the butter again in a pan. Now keep stirring evenly with puree in it. Add salt, cumin, coriander, hot spices and black pepper powder. In addition to dried chilli powder, also give Kashmiri chilli powder. As the mixture thickens, add the fried cheese. Stir lightly and add milk. Finally add fresh cream and a little cardamom powder. Instead of eating hot food, eat it once. Can’t understand butter not eating cheese.

Cheese Pokora
Cheese pokora is very delicious as a tea with tea. It is also very easy to cook. Take besan in a bowl. Add salt, turmeric, chilli powder, coriander, cumin powder, raw chilli powder, a little baking soda and mix well. Leave the batter in the fridge for half an hour. Cut the cheese into the shape of your choice, dip it in the batter and deep fry it in oil. Eat hot.

Homemade mango ice cream for everyone, big or small, made at home.

Cheese Malay Kofta
What is the feeling of marriage when you hear the name of cheese or baby Malai Kofta, right? You can make this verse at home with the taste of marriage. Finely chop the lamb with a lump in hand. Butter well with potato, coriander leaves, raw chilli powder and khoya. Put two or three raisins inside the baby mixture and press it well by hand and make it in the shape of kofta. Spread dry flour on each kofta and deep fry in oil. Heat oil in a separate pan and add whole hot spices, bay leaves, onion powder, ginger-garlic paste, green chilli powder, salt, turmeric, cumin-coriander powder and chilli powder. Add tomato puree and kasuri fenugreek. Stir well and add cashew nuts and khoya. Once well tanned, make a dark gravy with milk, fresh cream and coriander leaves. Put the koftas in a bowl and pour the mixture over it. I promise, you will get the title of Master Chef.

Pan cheese
Pan with cheese but an impeccable pairing with cumin rice. Heat white oil in a pan and add whole cumin, chilli powder, salt and garlic paste. Add tomatoes and vegetable stock to the spices and cook over low heat. Heat the oil in a separate bowl and stir in the randomly chopped pieces of cheese, chili flakes, whole cumin, whole coriander, cumin powder and salt. In the pot in which the gravy was being prepared, thicken the coriander leaves, chilli powder and finely chopped ginger. When the gravy is ready, add the cheese seasoning. Boil all the ingredients well again. Hot hot pan made of cheese. If you want, you can also give karaishunti.

Samphia Chaman
Samphia chaman is a term for cheese made with fennel. Fry the square cheese pieces until golden. Take a pot and mix a pinch of hing in it and soak the fried cheeses for a while. Heat oil in a pan and fry white and black cardamom, bay leaves and cinnamon. Add tomato puree, salt, chilli powder, ginger powder and mix well. Squeeze the water well from the fried cheese and keep stirring with spices. Finally add fennel powder. You can make gravy with a little water. Hot samphiya chaman with fine rice white rice will look great.

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