Apple Coconut Barfi

Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!

 Course Dessert

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 30 minutes

 Total Time 30 minutes

 Servings 6 people

Ingredients

• 3 cup apple (peeled and shredded)
• 1 cup freshly grated coconut (I am using frozen coconut)
• 1 1/2 cup sugar
• 1/2 cup chopped walnuts
• 1/4 tsp crushed cardamom
• 1 Tbsp sliced pistachios (for garnishing)

Method

1. In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
2. Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
3. Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
4. While Burfi is still warm cut them in about one inch square.
5. Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.

Recipe Notes

Burfi can be stored for 2 weeks in air tight container.

Kutools for Excel 16.50 Free Download [Latest]

Kutools for Excel is an add-in composed of a vast array of tools that can streamline your workflow, easing the management of workbooks and Excel content, in general.

Although Excel is a very rich and complex platform, some operations often become tedious, repetitive, and above all, time consuming. If you need a tool that can simplify daily tasks, KuTools is a decent alternative.

It comes in the form of an add-in, which means it will create a complementary set of tabs inside Excel (two to be exact), where all of its features become available as soon as you open a workbook.

While the first tab encases general tools that target common tasks, the second one is entitled suggestively Enterprise and is aimed at completing more advanced operations.

The two incorporate more than one hundred options that cover formatting, range management, content conversion, workbook manipulation, data importing and exporting, as well as cell encryption.

Features of Kutools for Excel

• List all open workbooks within pane
• List all worksheet names of a workbook within pane
• List all columns and titles of a worksheet within pane
• Minimize the ribbon with one click
• Minimize the ribbon, hide the status bar , formula bar and ribbon with one click
• Show or hide horizontal scrollbar
• Show or hide page breaks
• Easily set or limit a scrolling area in active worksheet
• Interactively hide or unhide multiple workbooks and worksheets at one time
• Select a cell or multiple cells randomly
• Insert a unique sequence number
• Convert values store as number into text
• Swap two columns or two same size ranges
• Insert a specific number of blank rows at a specified interval

• Release Info

Developer: Detong Technology LTD
License: ShareWare
Language: Multilingual
OS: Windows

password: www.yasdl.com

Paneer Makhani

Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.

Recipe will serve 4. Preparation Time: 10 mins Cooking Time: 25 mins

Ingredients:

• 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
• 1/4 cup cashews
• 2 tablespoon sesame seeds (til)
• 4 tomatoes medium size cut into small pieces about 2 cup
• 1 tablespoon chopped ginger
• 1 green chili chopped
• 2 tablespoons butter
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 2 teaspoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon garam masala
• 1/4 cup chopped cilantro 

Method

1. Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
2. Pure the tomatoes, ginger and green chili. Set aside.
3. In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
4. Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
5. Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
6. Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
7. Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
8. Add the cilantro and garam masala stir and cover for few minutes before serving.

Enjoy!

Making Pizza on The Stove Top

Here is a quick and easy recipe for Stove Top Pizza. This is just perfect for times when you want to enjoy homemade pizza and don’t feel like ordering take-out pizza or going anywhere! The best part is that you also don’t need to have access to a good oven.

Recipe will make two personal pizzas.

Ingredients:

For Dough

• 1 cup all-purpose flour (plain flour or maida)
• 1/2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 tablespoon oil
• 2 tablespoons thick yogurt (curd or dahi) room temperature
• 1/3 cup lukewarm water use as needed
• About 2 tablespoon all-purpose flour needed to roll the dough

Sauce

• 1-1/2 cups tomatoes seeded and chopped in small pieces
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon Italian seasoning optional
• 1/2 teaspoon crushed red pepper
• 1 tablespoon olive oil

Topping

• 1/2 cup bell pepper cut into small pieces,
• 1/4 cup mushrooms sliced
• About 3/4 cup mozzarella cheese shredded

Method

1. In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar.
2. Add oil and yogurt to the flour and mix it well, add water as needed to make soft dough will be little sticky. Sprinkle little dry flour over the dough and knead to make smooth dough.
3. Cover the dough and let it sit for about 3 hours or more.
4. In a saucepan heat the oil on medium high heat. Add all the sauce ingredients, tomatoes, salt, sugar, pepper, and Italian herbs. Cook for about 3 minutes till most of the water from tomato has evaporated and looks like a chunky sauce.
5. Use the same pan and sauté the bell peppers, and mushrooms for 2 minutes until most of the moisture has evaporated but still they are crisp. Set aside.
6. Knead the dough for few seconds and divide into two equal parts and roll them in about 10” circle, if dough start sticking to the rolling pin or rolling surface dust little more dry flour.
7. Heat the heavy pan skillet over low medium heat, lightly oil the skillet and put the rolled pizza over. Let it cook for about 2 minutes until crust has nicely browned from bottom. Lower the heat to low.
8. Flip the crust, brush it lightly with oil do it quick spread about half the sauce, cheese and topping. Cover the pan for about 3 minutes and check, cheese should be melted. Lift the pizza little from the side crust should be the nicely brown.

Tips: make sure heat is low otherwise pizza will burn and not cook through.

PARATHA SAMOSA

This recipe will make 4

Ingredients:

Dough

• 1 cup all-purpose flour (plain flour, maida)
• 1/2 teaspoon salt
• 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
• 1/3 cup water

Filling

• 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
• 1/4 cup green peas, I am using frozen peas thawed
• 1-1/2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder (dhania)
• 1 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon green chili finely chopped
• 1/2 teaspoon mango powder (amchoor)
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro (hara dhania)

Also need about 1/4 cup oil for cooking

Method

Dough

1. Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

Filling

2. Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
3. Let the filling cool to the room temperature. Lightly mash the filling.

Making Paratha Samosa

1. Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
2. Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
3. Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
4. Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
5. Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
6. Paratha Samosa is the best served hot and crispy.
7. If they are made in advance re-heat using a skillet or oven.
8. Enjoy with hari cilantro chutney

Paratha Samosa

Is this a Paratha or Samosa! These Paratha Samosas are a delicious twist on traditional samosas and aloo parathas. Who doesn’t enjoy samosas or aloo parathas? Although the ingredients are the same as samosas, they are made like a paratha. And they taste absolutely delicious!  You can now enjoy both your favorites (samosa and paratha) at the same time.

This recipe will make 4

Ingredients:

Dough

• 1 cup all-purpose flour (plain flour, maida)
• 1/2 teaspoon salt
• 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
• 1/3 cup water

Filling

• 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
• 1/4 cup green peas, I am using frozen peas thawed
• 1-1/2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder (dhania)
• 1 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon green chili finely chopped
• 1/2 teaspoon mango powder (amchoor)
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro (hara dhania)

Also need about 1/4 cup oil for cooking

Method

Dough

1. Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

Filling

2. Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
3. Let the filling cool to the room temperature. Lightly mash the filling.

Making Paratha Samosa

1. Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
2. Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
3. Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
4. Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
5. Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
6. Paratha Samosa is the best served hot and crispy.
7. If they are made in advance re-heat using a skillet or oven.
8. Enjoy with hari cilantro chutney.

MS Office 2016 Pro ISO

Microsoft Office 2016 Professional Plus has come up with new interface. The 2016 version has introduced two new themes and now it has got a total of five themes which are Colorful, Light Grey, Medium Grey, Dark Grey and White. There were issues in the 2013 version of too much CAPS in tab titles of ribbon but in Microsoft Office 2016 Professional Plus, there is no CAPS in tab titles. There is a Search box present in the ribbon which is known as Tell Me tool.

MS OFFICE 2016.iso