Vandana Creations

  RAJASTHANI MOONG DAL HALWA Ingredients: 100 gms Moong Dal 200 gms Ghee 100 gms Sugar 1/2 glass Water 10 pieces Badam 5 pieces Pista 4-5 Currants Preparation: ● Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. ● Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside. ● Heat water in a pan, add sugar and boil the mixture till sugar melts. ● Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. ● Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

          AMLA KI CHUTNEY RECIPE Ingredients: 200 gms Green Corainder (Cilantro) 250 gms Amla 100 gms Green Chillies 1 small Ginger 1 tsp Salt How to make amla ki chutney : ● Clean and wash the corainder. ● Chop the amla into small pieces and remove the seed. ● Chop green chillies and ginger. ● Put all the ingredients in a mixer and make it into a fine paste.

                       HOT AND SOUR SOUP RECIPE Ingredients: 2tbsp. chili sauce or to taste 11/2tbsp. Corn flour / corn starch 1 tbsp Soya sauce 2 tbsp vinegar 2tbsp. Capsicum / green bell pepper (chopped) 2tbsp spring onions (chopped) 2 tbsp tomato sauce 2tbsp. carrots (chopped) 1/4th cup chopped cabbage A small block of Paneer / organic tofu (thinly sliced), optional 1tsp. Black Pepper powder or to taste 1/2 tsp sugar A pinch Ajinomoto Salt to taste 4 cups water Preparation: ● Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil. ● Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat. ● Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. ● Cook for a minute, add paneer slices. ● Serve hot . ● Hot and sour soup should be prepared just before consu...

                                                                                 MAKAI KI ROTI RECIPE Ingredients: 6 tblsp butter 1 1/2 cup corn meal (makai ka atta) salt to taste 1/4 cup whole wheat up flour How to make makai ki roti : ● Mix cornmeal, whole-wheat up flour and salt. ● Mix in sufficient lukewarm water, a little at a time, to make medium soft dough. ● Divide the prepared dough into eight to ten equal portions. ● Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter. ● Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa. Spoon a lit...

                                                                                                            SARSON KA SAAG Ingredients: 500gms Mustard leaves 200gms Spinach 200gms Bathuwa 3 Garlic cloves 1 inch Ginger 2 Green chilli Salt To Taste 1 tbsp Maize flour 1 Pinch Sugar 2 tbsp Ghee 1 Asafoetida 1 Pinch Onions, 1 tsp chopped Red chilli powder 1 Pinch Turmeric powder Preparation: ● Clean and wash sarson, spinach and bathuwa. Chop the leaves finely. ● Chop ginger, garlic cloves and c...

                  PUNJABI KADHI RECIPE Ingredients: 1 cup Gram flour 1/4 cup Chopped onion 1/4 cup Chopped potato 1 tsp Ajwain. 1 tsp Red chili powder. 1 tsp Chopped ginger. 1/2 tsp Baking powder. Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Dry red chili whole 1 tsp Turmeric powder. A pinch Asafetida 1 tsp Fenugreek seeds. 2 tbsp Oil. Salt As per taste Preparation: ● Mix all pakora ingredients except oil and add about ½ cup of water. Mix well. ● Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. ● Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. ● Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring...

                                                                    PANEER TASH KABAB Ingredients: 1 tblsp Fresh Cream 8 Cheese sliced 1 cup Cheese grated 1/2 tsp Peppercorns crushed 2 medium sized Tomatoes sliced 8 tblsp Mint Chutney 2 medium sized Onions sliced 400 gms Cottage Cheese For Marinade Chaat Masala to taste 1/3 cup Hung Yogurt 2 tblsp Mustard Oil 4 tsp Ginger Garlic Paste 1 tsp Garam Masala Powder 1 tsp Coriander Powder 1 tsp Cumin Powder 2 tsp Red Chilli Powder Salt to taste How to make paneer taash kabab : ● Slice paneer into seven pieces. ● Mix well all the marinade ingredients and spread evenly on the cut paneer. ● Keep aside for 10 m...

               MOOLI PARATHA Ingredients: For stuffing: 3 Mooli (Radish) Salt To Taste 1/2 tsp Red chilli powder 1/2 tsp Corainder powder 2 Green chillies, chopped finely 2 tbsp Corainder leaves For dough: 2 cups Wheat flour Salt To taste Water As needed Oil for frying muli paranthas Preparation: ● Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and     keep aside. ● Peel and grate the radish. Squeeze and drain all the water. ● Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool. ● Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. ●   Roll again into a thick, round parantha. ● Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha. ● Serve the mooli paratha hot with raita or curry.

                                                                   Jeera Rice Ingredients: 1 cup Basmati rice 2 tsp Jeera (cumin seeds) 2 tbsp Cashewnuts 3 Whole peppercorns 2 Bay leafs 3 Cloves 2 Cinnamon sticks 1 Onions, sliced 2 tbsp Ghee Salt To Taste How to make Jeera rice: Wash the rice and soak in water for half an hour. Heat ghee in a heavy saucepan, add cashew-nuts. Fry until brown. Take them out and keep aside. Add onions , bay-leafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while. Add the rice , salt, water and stir. Cover with a lid and simmer the flame. Cook until the rice is done. Serve jeera rice hot with any spicy curry or raita. ...

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       TOPIC - COST & MANAGEMENT ACCOUNTING 1.     Decision-marking concerns with: A.     Past B.     Future C.     Past and Future both D.     None of the above 2.      A large Margin of Safety indicates A.      Over-Capitalization B.      The soundness of business C.      Over Production D.      None of the above 3.      Revision of budgets is A.      Unnecessary B.      Cannot determine C.      Necessary D.      Inadequate data 4.      Which of the following operating measures would a manager would like          to see decreasing over time? A.   ...