HOW TO MAKE PANEER?

INGREDIENTS::


1 ltr milk
1 lemon juice diluted in water


METHOD::

• Heat pan & add milk in it & 1 tsp diluted lemon juice.
• Now let it boil then when starts boiling add 1 tsp orange juice.
• If still milk is not starting crumbled then if needed add 1 more tsp lemon juice.
• Use minimum lemon juice as required so your paneer will become soft & nice.
• When milk will be all crumbled then drain water from it.
• paneer is ready to use.

HOW TO MAKE ORANGE EMULSION AT HOME?

INGREDIENTS::


1/2 cup water
1 cup orange powder
1/2 cup orange juice.




METHOD::

• Heat pan add water , orange powder, orange juice.
• Let it boil till it will be thick liquid consistency.
• This is a option where u dont get orange emulsion..
• But if u have time then go and buy it.

WHITE SAUCE (IN MICROWAVE)

INGREDIENTS::


1 tbsp butter
1 tbsp plain flour (maida)
3/4 cup milk
salt and black pepper (kalimirch) powder to taste


METHOD::

• Take one microwave safe bowl & microwave it on high for 10 seconds.
• Now add flour & microwave it for 20 seconds on high. stir once after 10 seconds in between.
• Add milk & microwave it for 20 seconds.
• Add salt & paper.
• White sauce is ready.

2 STRING SUGAR SYRUP

INGREDIENTS::

2 cup sugar

1/2 cup water

METHOD::

• In a large pan, add sugar and water and bring to boil. 
• Decrease heat and simmer. Remove any scum on surface. 
• Boil until you get two string consistency.  
• When a drop of syrup on being pressed between your thumb and a finger lifts up in one string, it is known as two-string syrup and is usually adequate for most sweets. 

SUGAR SYRUP

INGREDIENTS::


1/2 cup water
1 tsp sugar
1 inch cinnamon(optional)
1 small piece lemon(optional)


METHOD::

• Take one pan & add water ,sugar,cinnamon,lemon juice piece in it.
• Let it boil for 5 minutes till each spices mix into water.
• sugar syrup is ready.

1 STRING SUGAR SYRUP/CHASNI

INGREDIENTS::

4 cups sugar
4 cups water
a few strands of saffron crushed(OPTIONAL)
1/4 tsp powdered cardamom(OPTIONAL)

METHOD::

• In a heavy pan, put together sugar, water, cardamom powder and the saffron
• Bring to a boil on high heat. Once it starts boiling, switch to medium heat and let simmer until the syrup thickens – about 15 minutes
• At this point do a consistency check -What you want is a single thin string consistency
• Stir the syrup with a spoon and then lift the spoon up – lift a tiny amount of the syrup with your  forefinger and press the forefinger to your thumb. Now gradually separate the thumb and the forefinger – if the sugar syrup is of ‘one string’ consistency, you should be able to see a single string between your thumb and forefinger. 
• Once you achieve this consistency, your sugar syrup is ready… keep this warm until further use.

CHOCOLATE GANACHE

INGREDIENTS::

• 1 cup semisweet chocolate chips
• 2/3 cup heavy whipping cream
• 
  

METHOD::

•  In a small saucepan over low heat, combine the soymilk and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm or slightly cooled.

ORANGE SOUFFLE

• 
  
• INGREDIENTS::
• 3 cans orange custard
• 2 cups milk
• 5 tablespoons sugar
• 6 tablespoons custard powder
• 2 drops orange essence
• 1 tablespoon cocoa powder
• METHOD::

• Take orange custard in a bowl.

• Add milk, sugar and custard powder.

• Then add orange esence, orange colour and cocoa powder.

• Mix really well.

• Serve chilled!