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surabhi foods
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This can be a perfect solution for a very common problem of our daily life...
Happy cooking !!
#FoodFacts #Kitchen #Surabhi #Foods #Recipe #CookingTips
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try this tip at your kitchen...
happy Cooking !!
#FoodFacts #lemon #Surabhi #Foods #Recipe
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May each and every day of yours be renewed
with lots of happiness and love.
Happy New Year 2018.
#FoodFacts #peanut #Surabhi #Foods #Recipe #NewYear
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Vanilla cheesecake
Ingredients
75g digestive biscuits
40g butter
55g caster sugar, divided
60ml whipping cream
100g cream cheese
1 tablespoon vanilla extract
Method
Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into the bottom of a round tin, then refrigerate.
1. Whip cream until soft peak stage. Set aside.
2. Beat the cream cheese and remaining sugar together. Fold in cream and the vanilla extract and mix thoroughly.
3. Spread into tin on top of crushed biscuits. Refrigerate for about 30 minutes, and then serve.
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Vegetable Rice Cutlet Recipe
Ingredients:
Rice – 2 cups, cooked, mashed
Mixed Vegetables – 1 cup, finely chopped
Carrots – 2, finely chopped
Coriander Leaves – 1 tblsp, finely chopped
Mint Leaves – 1 tblsp, finely chopped
Ginger Garlic Paste – 2 tsp
Peanuts – 2 to 3 tblsp, powdered
Omam (Ajwain) – 1 tsp
Garam Masala Powder – 1 tsp
Breadcrumbs – 1 cup
Corn Flakes – 1 cup, crushed
Corn Flour – 2 tblsp
Red Chilli Powder – 2 to 3 tblsp (adjust as per taste)
Maida – 1/4 cup
Salt as per taste
Oil as required
Method:
1. Cook the carrots and mash well.
2. Heat 2 tblsp oil in a pan over medium flame.
3. Add the mixed vegetables and ginger garlic paste.
4. Sprinkle a little salt and saute for 3 to 4 minutes.
5. Add the peanut powder, ajwain, garam masala powder, red chilli powder and stir well.
6. Add mint leaves, coriander leaves, mashed carrot and mix well.
7. Remove from flame.
8. Add the rice and mix again.
9. Shape them into cutlets.
10. Gently roll them in the breadcrumbs and keep aside.
11. Mix the cornflour and maida with enough water to make a pourable paste.
12. Dip the cutlets in this mixture, roll them in the corn flakes and keep them in the fridge for 60 to 90 minutes.
13. Heat oil in a deep frying pan over medium flame.
14. Deep fry the cutlets, one or two at a time, until golden brown.
15. Remove and serve with tomato ketchup.
#FoodFacts #peanut #Surabhi #Foods #Recipe
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This kitchen tip can help you to do you work properly...
happy cooking !!
#FoodFacts #peanut #Surabhi #Foods #Recipe
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Crispy Spinach Palak Puri
Ingredients used in Palak Puri
• Spinach puree - 1/2 cup.
• Maida (all-purpose flour) - 1/2 cup.
• Wheat flour - 1 cup.
• Salt - to taste.
• Oil - 1 tablespoons.
• Sooji/ semolina - 1 tablespoon.
• Oil - to fry.
Method:
•Wash and chop palak, grind palak in a blender and turn it into a fine paste.
•In a bowl add sooji, little water, oil, salt and mix well.
•Add wheat flour (atta), maida, and spinach puree, mix all of these together to make a tight/tough dough, add water only if needed.
•Divide the dough into lemon sized balls and roll each of them by dusting some flour or with oil into small puris with a rolling pin.
•Heat oil in a kadai, when the oil is hot enough, fry all the puris one by one from both the sides until they turn slightly brown in colour and get puffy.
#FoodFacts #peanut #Surabhi #Foods #Recipe
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Team SURABHI wishes you a happy Christmas !!
#FoodFacts #Christmas #Surabhi #Foods #Recipe #Xmas
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Eating bananas can help fight depression !!
#FoodFacts #peanut #Surabhi #Foods #Recipe
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