500 ml milk
150 grams paneer
100 grams American corn
50 grams puffed lotus seeds (phool makhane)
50 grams khoya/mawa
1 packet mushrooms
1 red capsicum
1 pack garlic powder
1 fresh bread
1 bunch fresh mint leaves
1 bunch fresh coriander leaves
For faster preparation:
1.Prepare stuffing for onion rings and refrigerate till needed.
2.Prepare green chutney for pulao and refrigerate.
3.Prepare kheer, cool, cover with clingfilm, and refrigerate in a glass bowl till it is time to serve.
How to go about it:
Cut the onions into thick rings and separate the layers. Make the batter and set aside. Soak rice. Prepare pulao and allow it to cook. Meanwhile, heat oil for the rings. Fry and serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.