A Necessary Part of a Complete Life

1.  Hi, I am Tripti. In my opinion Life can be complicated sometime but Cooking never! Cooking
is my hobby, and my biggest asset – it is something that really makes me happy.Before starting
my website I was working home & do 9 to 6 job and at that time also tried many dishes, but try
to cook on special occasion or weekands. SO one day suddenly my husband said tried leave
the job & continue work on your passion. So I am here to with my own dishes with some
inovative ideas.

I love to cook & my hubby is big time foodie and he always motivate me to cook new dishes.
Cooking is my hobby, and my biggest happiness – it is something that really makes me happy.
Tashi Cuisine is an extension of my passion for cooking. I am a proud mother of two luvly kids
and I love to try new dishes for my family.
 My kitchen runs 4 times a day – starting with everyone’s breakfast, Lunch and finally dinner
for all.In my kitchen i always try to cook healthy & well balance dishes for my family. Besides
cooking, My passion for delicious food and experimenting with new recipes without stressing I
love to cook or spending hours for my dishes & is what you will find here. All the recipes at
Tashi Cuisine tested and tried in my kitchen many times before it goes on the site. I try my
hands on a particular recipe over and over again until I am satisfied with the results. Through
my this website, I have put in my genuine effort to show my cooking skills in best & healthier
manner. This blog will walk you through each and every step required in preparing yummy
and delicious meals that you crave for and above all in a very easy way.

2.  Ingredients for Kadai Gravy
 10 dry kashmiri red chilies
 2-3 tbs oil
 2 tablespoon finely chopped garlic (lahsun)
 1 tablespoon finely chopped green chilli
 2 tablespoon coriander seeds (dhaniya)
 1 teaspoon cumin seeds
 2 cloves
 2 green cardamoms
 1 inch cinnamon
 2 ½ cup finely chopped tomatoes
 1 teaspoon saunf
 1 teaspoon kasuri methi (dry fenugreek leaves)
 4 to 5 black peppers
Step I
 Heat up the pan then firstly add dry red chillies, coriander seeds, cumin , cardamoms, cinnamon saunf & black pepper. Dry roast all spices 1-2 mins,
till the spices become fragrant aroma comes.No need to brown the spices.
 Transfering into the plate when ingredients cool down then grind in fine powder. Remove the kadai masala aside.
Step II
 In a pan heat the oil & add garlic into it, Saute on medium flame for few seconds, till aroma comes.
 Now add kadai masala & saute on medium flame for 1-2 min
 Add green chilies in it and saute for another 30 seconds. you can skip green chilies if you dont like more spicy
 Now add chopped tomatoes, mix well cook tomatoes 10-15 mins or till oil separate from the mixture. The flame should be on medium & stir the
mixture occasionaly.
 Mash the mixture with the help of masher
 Now add tomato puree & cook for another few minutes.
 Then add dried fengureek leaves & garam masala for flavour in the Kadai gravy/ restaurant style gravy
 now add salt in it
 Add aprox 2-3 tbsp water in Kadai gravy/restaurant style gravy & mix it
 Cook 1-2 min more & turn off the flame.

3.  Ingredients for Smiley Potato
 Boiled Potato – 4 No
 Salt – 1 tsp
 Corn Flour – 2 tbsp
 Breadcrumbs- 1/4 cup
 Oil – 1 tbsp + to fry See less
Step I
 Firstly in a large mixing bowl add boiled potato & grated them.
 Now add, rest ingredients breadcrumbs, cornflour, salt & 1tbsp Oil & mix well. If you feel moisture in
your smiley mixture then add more bread crumbs.
 Knead them in non sticky dough. Cover & refrigerate for 1hr to prevent Smiley to breaking in a Oil.
Step II
 After refrigerate, divided the dough into 2 balls to make smiley.
 Place the plastic sheet or butter paper in dry surface & keep one portion of dough in center & press
lightly put another plastic sheet on top. Now flat & slightly thick the dough.
 Remove the plastic sheet & with the help of cutter or glass make a circle shape I used straw to make a
eyes, & with the spoon make a smile in circle. Repeat the same step with another dough
 Heat the oil in a pan over medium-high flame and deep fry all the smileys until golden brown and
crisp.
 Serve with tomato ketchup or any dip of your choice.

4.  Ingredients for Mango Halwa
 1.5 cup Mango Pulp (pureed)
 5 Tbsp ghee
 dry fruits (nut, badam, pista)
 1pinch of kesar
 1 cup Suji/Rava
 4 green Cardamoms powder
 1.5 cup water or 1 cup milk ( i prefer milk)
 1/2 cup sugar or as required
Step I
 Take a thick bottom pan, heat the 1-2 tbsp ghee & add dryfruits in it fry for few minutes . transfer the dryfruits in another
bowl.
 In a same pan now you can add semolia/sooji in the ghee and roast till its change the color & lovely aroma comes. Keep
the flame on medium
 Another side heat the water in separate pan.
 Add hot Water in Sooji/semolina mixture & stir continusly.
 Now you can add milk & sugar in it. stir well till semolina puffs up. Keep the flame on low.
 Stir continuously so that the mixture of does not stick at the bottom of the pan.
Step II
 Wait till semolina absorbs both water and milk & semolina/sooji puffs up.
 After few minutes or 5 min now add mango puree/mango pulp, stir well till to ensure that mango pulp mix well.
 Add dryfruits, crushed green cardomom and saffron in mapngo halwa. stir well.
 Cover the pan for 5-10min more till the moisture reduce.
 turn off the flame & transferring the mango halwa in a bowl garnish with dry fruits.
 Now mango halwa/ mango sheera ready to eat.
 Serve hot or cold as per your like.

5.  Ingredients for Kheer
 1/4 cup Basmati Rice
 2-3tbsp Ghee
 4 to 5 Cardamom pods (vary as per taste)
 1-ltr Whole Milk
 6 to 7 Saffron strands
 1/2 to 3/4 cup Sugar (Vary as per taste)
 2 tbsp Cashews broken
 2 tbsp Almonds broken
 1 tbsp Raisins
Step I
 Firstly rinse Rice a couple of times & then soak rice for 15-20 mins in enough water.
 Now take a wide pan add ghee then add crushed green cardamom & toss the cardamom till aromatic.
 Then Add Milk & stir well. Once the milk boil add rice in it. Till 50 % cooked
Step II
 Now in kheer add saffron strands, and simmer on medium to medium-low flame stirring it frequently till the rice becomes soft.
 Add the sugar and continue stirring till the mixture thickens. Start with 1/2 cup, check the sweetness and vary sugar as per your taste. If kheer or
rice pudding becomes too thick (dry), you can add more milk or water.
Step III
 In another pan add remaining 1 tbsp of ghee and roast almonds and cashews. Once they turn light brown in color, add raisins and switch off the
flame.
 Add the roasted nuts along with crushed cardamom powder to the kheer and simmer for one more minute. Switch off the flame.
 Pour the rice kheer in individual serving bowls & garnish with dryfruits. You can serve the rice kheer, hot or warm or chilled.. & enjoy

6.  Ingredients for Dahi Kabab
 1 cup of hung curd
 1/4 cup of grated paneer
 1/4 cup of grated mozzarella cheese (optional)
 1 small onion
 2 tbsp chopped coriander leaves
 1 green chili (optional)
 2 tbsp dry fruits (cashew almond, raisins)
 1/2 tsp salt
 1/2 tsp black pepper powder
 2 tbsp all purpose flour for coating
 1/4 cup Bread crumbs
 Oil for frying
How to make hung curd for dahi ke kabab
 firstly we prepare hung curd, so take one large mixing bowl and put handkerchief or muslin cloth and pour the fresh curd to sieve the excess water.
 After remove the excess water from the curd tie the cloth tightly & refrigerate the mixture overnight, next day you can get hung curd
 Secondly you can Tie the cloth and hung it kitchen tap so that all water will drop out and this will make it thick.
How to make dahi ke kabab
 Take a large mixing bowl add hung curd and paneer.
 Now add onion, green chilli, coriander leaves, drfruits cheese.
 Add salt & pepper in the mixture of hung curd & mix well
 Now add bread crumbs to remove excess moisture in mixture, we can little bit all purpse flour or gram flour to make dough form. if your dough is
more stick then increase the quantity of your bread crumbs.
 Mix all the mixture properly but not knead it over other wise curd release moisture.
 Now grease the palm with the oil & make a round shape of your kabab, make all the kebabs.
 Now coat the kabab in all purpose flour & one by one coat all your kabab in the flour,
 Put all your kabab in refrigerater for 10 mins before frying to be in shape
 Now heat your oil & deep fried or shallow fry your all kabab one by one.
 fry your kabab in medium oil till colour turns in golden brown., stir occasionally.
 Now remove excess oil from Dahi Kabab with the help of kitchen paper.
 Serve your Dahi Kabab with coriander chutney or tomato ketchup