INGREDIENTS:

• ½ Cup – Verka Butter
• 1 Cup – Sugar
• 1 Cup – Verka Curd
• 2 – Eggs
• 1 Teaspoon – Vanilla extract
• 1 ½ Cup – Atta finely sieved or passed through muslin.
• 1/3 Cu -Baking powder
• ¼ Cup – Verka Milk
• Frosting
• ¾ Cup -Verka unsalted Butter
• 2 Cups – Confectioners’ Sugar
• 1/3 Cup – Strawberry jam
• 15 -Fresh strawberries, cut into half for garnish

PREPARATION:

• Preheat the oven to 350°F or 175°C.
• In a large mixing bowl whisk soft butter and sugar until creamy mixture. Beat in the yogurt and whisk. Add the whole egg one at a time, beat well after each egg. Add in the vanilla extract.
• Sieve flour, baking powder in a medium mixing bowl. Gradually add sieved flour to butter mixture alternating with milk. Begin and end with flour mixture. Mix gently until well mix to smooth mixture.
• Spoon muffin into prepared muffin cups, filling each cup 2/3 full.
• Bake for 25 minutes or until a tester inserted into the center comes out clean. Remove cupcakes immediately from molds, and cool on a wire rack.
• Frosting Preparation:
• Beat butter on medium speed until fluffy. Gradually beat in confectioner sugar until light and fluffy. Beat in milk until frosting reaches spreading consistency. Stir in the strawberry jam and mix lightly
• Frost the cupcakes, garnish with fresh strawberries.

INGREDIENTS: To Serve – 6

• 2 tablespoon – Gelatine powder
• 2 cups – Verka Full cream Milk
• ½ cup – Icing sugar
• 1 tablespoon – Rosewater
• 6 pieces – Ripe fresh Figs/plumps
• Honey (optional)

PREPARATION:

• Line a shallow baking tray (18X25cm) with clingfilm.
• Soak the gelatine in cold water for 5 minutes (use gelatine as per direction on the packet), until softened.
• In a small saucepan, heat the milk until it starts boiling. Remove from heat.
• Now whisk the gelatine lightly, mix in the hot milk, whisk well to mix. There should not be any bubbles on the surface.
• Mix in icing sugar and the add the rose water, mix gently and leave it to cool.
• Mix gently when its still warm pour into the prepared shallow baking tray.
• Leave it in the refrigerator 5- 6 hours or until it has set.
• Turn out to a clean cutting board, peel off the clingfilm carefully. Cut the milk jelly into a clean cut with sharp knife into diamonds.
• Serve nicely presented on a plate with curved fresh figs of fresh plumps. Swirl honey on top.

INGREDIENTS: To Serve – 8

• Pastry Crust.
• 1 ½ – cups White flour.
• 3 tbsp sugar – powdered.
• 9 tablespoons – Verka Butter cold cut into small pieces.
• 1 Egg large (50g – 55g).
• 1 Tablespoon – Water.

PREPARATION:

• Grease a 9-inch pie or tart pan better if removable bottom or standard pan is fine to use. Line with butter paper to the size of the pan.
• In a bowl add flour, salt and sugar, mix ingredients. Add, mix with finger tips until the flour turns its texture like breadcrumbs. Add 1 egg, lightly whisked and a tablespoon of water and mix gently until forms a dough. Remove the dough on a work surface and work little more gently on dough.
• Lightly press the dough on the prepared tart pan – working from the center up until the bottom and sides are fully covered evenly with pastry. Place tart pan with layer of short crust pastry in the freezer for 30 – 35 minutes. This helps prevent the dough from rising.
• Preheat oven to 400°F or 205°C and place rack in center of oven.
• Bake pastry crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside.

INGREDIENTS: 5 – 6 servings:

• 600g / 3 cups – Verka Kheer, 200g each
• 3 tablespoon – Organic dried rose petals
• Few drops – Rose water
• 1 tablespoon – Almond paste
• 2 tablespoon – Pistachio slivers.

PREPARATION:

• Open Verka kheer cups in a thick bottom pan. Blend with a hand blander to crush the rice grain, make sure don’t lake a fine paste. Must have a feel of the grain.
• Place on low heat blended kheer with rose petals, stir continuously until starts boiling and simmer for 3 – 4 minutes.
• Add almond paste, stir well to mix, cook for a minute.
• Remove from heat let it rest for a minute, drizzle rose water, stir well. Check sugar.
• Pour into individual cup or terracotta shikoras or in a serving bowl. Garnish with pistachios slivers
• To make it more exotic top with silver or gold leaf.

INGREDIENTS:

• 5 – Whole wheat bread slices.
• 500 ml – Verka Standard Milk
• 4 tablespoon – Sugar
• ¼ cup – Raisins
• ½ cup – Almonds roughly pounded
• 2 tablespoon – Verka Ghee

PREPARATION:

• Spread little ghee on both sides of the bread slices. Heat the thick pan and pan fry the bread slices until crisp.
• Heat the milk in a pan and reduce to half. Add sugar and ¾ almonds and mix. Rest almonds reserve for garnish.
• Place and layer the crisp bread slice and raisins.
• Mix milk and slowly pour in the baking dish. Let it rest for a minute or two.
• Pre-heat the oven 180°C – 380°F

INGREDIENTS:

• 2 cups – Verka Curd
• 1 cup – Orange marmalade
• 1 tablespoon – Honey

PREPARATION:

• Take Verka curd in a muslin cloth and hang in the refrigerator for 30 minutes. Keep a drip bowl under the hanging curd.
• Remove the curd to a blender, add orange marmalade and honey, blend on slow for 2 -3 minutes or until creamy.
• Now transfer it to an airtight freezable container and freeze for 6 – 8 hours or may be overnight.
• Scoop in cups. No garnish, may squeeze few drops of juice from the lemon wedge.
• In the freezer you may store for a month.

INGREDIENTS:

• ¾ cup – Verka Full cream Milk
• 1½ cup – Verka Lassi
• 2 ½ teaspoon – Dry Yeast
• ¾ teaspoon – Sugar
• ¼ cup – White flour
• ½ teaspoon – Baking Soda
• ¾ teaspoon – Rock Salt
• Powder sugar for sprinkling on beignets.
• Verka ghee for frying

PREPARATION:

• In a heavy saucepan, heat milk on medium heat until small bubbles starts appearing.
• Remove from heat and in lassi. Add dry yeast and sugar.
• Transfer to milk mixture in a large bowl, add in flour, baking soda and rock salt. Mix gently to form a dough (texture of the dough is similar to a thick batter).
• Place the dough into greased container, cover, and keep it in warm place and dry place for 30 minutes.
• Now take the dough onto a floured surface and form a ball. Roll out the dough on a well-floured surface. Cut into 3.5cm squares. Place these cut beignets on greased butter paper. Cover with and keep in refrigerator.
• Heat the ghee in a pan to 177°C – 350°F. Fry beignets until puffed and golden crisp.
• Drain on a paper towel. Sprinkle with powder sugar.

INGREDIENTS:⠀

2 ½ cups – Verka full cream Milk
1½ cups – Cream
¼ cup – Corn flour
¼ teaspoon – Gondh, grind into a powder
1 cup – Sugar
A pinch – Salt
1 tablespoon – Rose water
¼ cup – Pistachios coarse powder

Preparation:

• Mix sugar, gondh powder, and corn flour in a bowl.
• Slowly pour in the milk and cream into the pot while whisking. Place on medium heat. Slowly heat while whisking until just before boiling. The mixture should be getting very thick by now.
• Remove from the heat and mix in the rose water. Pour into a bowl and allow to cool completely. Once cool, whisk well and place in the freezer for thirty minutes.
• Remove and whisk again, and replace in the freezer for 30 minutes more. Once again remove from the freezer and this time using a spatula, mix and fold over booza. Repeat this procedure until the mixture reaches a frozen ice cream consistency.
• Place in an airtight container and place in the freezer. To serve, scoop into a ball and rolled in pistachios coarse powder.

INGREDIENTS:

4 CUP – Verka Full cream milk
1 ½ cup – Whole Wheat flour
½ cup – Semulina
1 tablespoon – Ghee
1 tablespoon – Fennel seeds
1 cup – Brown sugar Powdered
Verka Ghee for frying

PREPARATION:

• Take whole wheat flour, semulina in a bowl. Slowly add milk to make a smooth batter and whisked well.
• Add a table spoon of melted Verka ghee and mix well.
• Now add fennel seeds, brown sugar and mix well. Correct the consistency, it should be a thick pouring batter. Leave the batter for 1 ½ – 2 hours to rest.
• Whisk well again to make lighter with aeration.
• Heat non-stick pan on medium heat with a teaspoon of ghee and spread. Take a small ladle of batter and pour in the center of the pan. Reduce heat to low. Spread the batter from center to outward evenly.
• Keep the moderate heat, turn, and cook from both sides.
• Serve with mango pickle and Verka kheer or atta halwa

Serves 10 – 12

INGREDIENTS:

3 litre – Full Cream Milk
1 cup – Sugar
2 teaspoon – Lemon Juice
¼ teaspoon – Green Cardamom powder
1 tablespoon – Pistachio slivers

PREPARATION:

• Take milk in a large thick bottom pan, place on medium heat, bring to boil, stirring occasionally. Keep stirring until milk reduces to half, continue stirring and let the milk reduce further for 4 – 5minutes.
• In a cup dilute lemon juice with 2 tablespoon water, mix well. Pour lemon water in the reduced milk while on low heat. Simmer 2 minutes more without stirring. Stir gently and allow to curdle.
• Add sugar, stir until sugar dissolves. Let the cooking continues on low heat.
• There are two textures of milk in the pot, one is milk solids and is whey, Whey may start spluttering and solids start turning slightly golden. The whole mixture separating the sides of the pot.
• Sprinkle cardamom powder and mix well.
• Transfer the milk mixture into a stainless greased mould.
• Let it cool for 8 – 10 hours or until completely cold.
• Separate the sides with the knife and demould the cake.
• Finely cut the Verka kalakand cake into pieces arrange them on a platter and garnish with pistachio slivers.

Yield: 16
INGREDIENTS:
3 cup – Green Peas
2 ½ cup – Verka Curds
¼ teaspoon – Green cardamom powder
2 Green Chilli chopped
Rock Salt
1 tablespoon – Fresh coriander chopped
¼ teaspoon – Cumin powder
2 tablespoon – Channa Sattu – Roasted channa powder
¾ teaspoon – Gud shaker
1 teaspoon – Black pepper, freshly pounded
1 ½ tablespoon – Verka cheese, grated
Fresh bread crumbs to coat
Verka ghee to fry

PREPARATION:
• Place damp muslin cloth on a soup strainer, keep on a larger bowl. Now place gently the curd without whisk or mixed on the muslin cloth to remove the whey. Place the curd bowl in the refrigerator for 4 hours to let whole whey out. Curd will turn into a cream cheese.
• Meanwhile boil the green peas without covering until well cooked. Remove. Drain and refresh in cold water. Drain and let them cool and air dry for two hours.
• Transfer the curd cheese in a bowl, add cardamom powder, green chilli, rock salt, coriander, sattu, shaker, black pepper and boiled green peas.
• Using hand or spoon stir well until all ingredients are combined together and green peas slightly mashed . If the mixture is sticky, add a little more sattu.
• Divide mixture into 16 – 20 equal portions. Make a small round mutter mixture using palms, coat it with bread crumbs and shape into Patties. Continue the same steps for the remaining potions.
• Heat ghee in a heavy wok on medium heat. Add the patties in batches. Deep fry them until they are crisp and golden. Remove on kitchen paper.
• Serve with mint chutney or any other of your choice.

Sure you will enjoy making this incredible Mutter Tikkiyan soon.

Let’s make these irresistible, creamy stuffed mushrooms!

Ingredients:

• 500 grams Button white mushroom
• 4 tablespoon Verka butter
• 1 tablespoon Garlic minced
• Rock salt
• 1/4teaspoon Black peppercorn freshly pounded
• 1 teaspoon Green coriander stems fine chopped
• ¾ cup Brown bread finely diced, look like thick crumbs
• ½ cup Verka cheese grated

Verka Cheese Chutney:

• ¾ tablespoon Verka Butter
• 1/3 cup Verka full cream milk
• 1/2tablespoon BhnaChanna flour
• ¾ cup Cream
• ½ cup Verka Cheese freshly grated
• 3 tablespoon Green coriander leaves roughly chopped
• ½ teaspoon Red chilli flakes

Preparation:

• Mushrooms cleaned gently with a damp cloth, remove the stems and minced them. Keep aside.
• In thick bottom sauté pan melt Verka butter on medium heat. Brush lightly with melted butter over the mushroom caps.
• In the same pan with remaining butter add minced garlic, stir and sauté until light golden, mix in the minced mushroom stems, stir well. Sprinkle salt and black pepper and coriander stems, stir and cook until moisture is evaporated takes. Now add brown bread dices and sated until the bread toasted.
• Fill the mushroom caps carefully evenly. Remaining mushroom filling mixed with grated Verka cheese and top up the mushroom caps. Place the filled mushroom caps on a greased baking tray, mushroom cap side down. Bake filled mushroom caps in a pre-heated oven at 176°C / 350°F for 15 minutes until lightly brown and soften
• While mushroom are baking prepare the Cheese chutney. Mix well the bhunachanna flour and 1/3 cup milk. Melt the Verkabutter over medium heat in a pan and add milk mixture.  Continue stirring and cook until light custard consistency. Now add the cream grated Verka cheese, 2 tablespoons green coriander, red chilli flakes, Reduce to low heat and whisk until cheese melts.
• Spoon on top of each baked mushroom caps. Sprinkle with finely chopped reserved coriander for garnish.

Sure you will enjoy making this incredible mushroom soon.

Ingredients:

Parcels

• 1 cup Whole wheat flour
• ½ cup Semolina (suji)
• 2 teaspoon Verka ghee
• Rock salt

Preparation:

• Soak semolina in ½ cup water, mix well, cover and leave it for 1 hour.
• Take whole wheat flour with little rock salt, in a large bowl, make well in the centre, mix the semolina once and add in the centre of the flour. Now mix the flour add water in batches and knead the soft and smooth dough. Add melted ghee and knead for 2 minutes. Cover with a moist cloth and leave it to rest.

Paneer Bhurji Filling

• 1 cup Grated Verka Paneer
• 1 tablespoon Verka ghee
• 1 teaspoon Cumin seeds
• 1 Cassia stick 2cm
• ¼ cup Onions chopped
• 1 tablespoon Ginger chopped
• ¼ teaspoon Turmeric
• ½ tablespoon Coriander seeds pounded
• ½ teaspoon Brown cardamom powder
• ¼ teaspoon Black pepper powder
• 1 tablespoon Green chilies chopped
• ¼ cup Tomatoes chopped
• Rock salt
• ¼ teaspoon Mango powder
• 1 tablespoon Fresh coriander chopped
• Verka ghee to shallow fry the parcels

Preparation:

• Place Verka ghee in a pan, place on a low heat, when get melted, add cumin seeds, cassia stick, stir and saute until fragrant.
• Add chopped onions, stir, and increase heat to medium, stir and sauté until turn soft and pink. Now add ginger, stir for few seconds. Now add pounded coriander seeds, brown cardamom powder, turmeric, stir and sauté for few seconds. Add black pepper powder and chopped green chilies, stir, and sauté for few seconds. Now add chopped tomatoes and stir once.
• Then add grated paneer, rock salt, and 2 tablespoons of water, stir to mix. Let it cook for 1 – 2 minutes, add chopped fresh coriander, stir to mix well, let it cook for another 1 -2 minutes, or until moisture drying up. Remove from heat and let it cool. May keep in the refrigerator for 20 minutes.

Parcels

• Divide dough into 16 -18 equal portions. Roll a portion of the dough 80mm diameter round. If need be use little flour. Make sure the filling is cold at room temperature or maybe a little colder. Fold the opposite sides of the dough, cover the paneer filling and overlapping them slightly. Now fold the other two sides to secure the filling. Repeat the steps until all the portions of the dough and the filling is used.
• Heat Verka ghee in a pan enough to shallow fry on low medium heat. Fry in batches, turning once or twice, or until crisp golden evenly on both sides. Remove to a paper towel.

Serve with mint chutney or sweet, sour, and chilli chutney.

To Serve: 4 – 6

Ingredients:                                                                                       

• 1 cup Cracked wheat or Daliya
• 1 tablespoon Basmati Rice
• 3 cups Verka Full Cream Milk
• ¾ cup Shakar or Jaggery powder
• 4 tablespoon Verka Ghee
• ¼ teaspoon Rock salt
• 8 Almonds
• 8 – 10 Raisins
• 1 ½ teaspoon Ginger powder
• 2 tablespoon small pieces of dried Coconut

Preparation:

• Wash wheat and rice together and soak for 40 – 45 minutes. Drain and take them in a thick bottom pot, 1cup water, and Verka milk, stir to mix. Place on medium heat and bring to boil. Reduce heat to low, cover and let it cook for 20 – 25 minutes.
• Now add washed raisins, slivers of almonds (reserve some for garnish) and a pinch of salt, stir well, cover and continue cooking. Regularly keep stirring while simmering.
• Let it simmer for 12 – 15 minutes or until cracked wheat is tender and well cooked.
• Now add shakar, stir and let it melts completely. Add ginger powder and dried coconut pieces, stir and mix them well.
• Stir in ghee until it mixes well. Let it simmer for 2 – 3 minutes or until attaining Kheer consistency. If it is too thick adjust consistency with few spoons of hot milk. If it is thin then simmer for a few minutes.
• Place in individual cup or bowls, garnish with almond slivers. Top it with a ¼ teaspoon of Verks ghee.

Inspiration of Gavachi Kheer from Maharashtra.

To Serve – 4

Ingredients:

• 1 ½ cup Cauliflower florets with chopped green stalks
• 1 cup  Potatoes medium size with skin cut into quarters
• 1 tablespoon Verka Ghee
• 1 teaspoon Cumin seeds
• 1 Whole dried red chilli broken into two
• 2 teaspoon Ginger finely chopped
• 1 teaspoon Green chillies chopped
• ¼ teaspoon Turmeric powder
• ¼ cup Cream
• ½ cup Verka cheese grated
• 1 tablespoon Verka butter
• 1 tablespoon Green coriander stalks chopped

Preparation:

• Heat ghee in a Kadahi on low – medium heat. Stir in cumin seeds and sauté until a pleasant aroma starts. Add dried red chilli, stir once, ginger, green chillies, stir and sauté on medium heat for few seconds.
• Add potatoes, sprinkle salt, mix in masala well and sprinkle 2 tablespoon water, cover. Cook for 2 minutes, while stirring once or twice.
• Now add cauliflower, stir add 3 tablespoon of water, cover and cook for 4 – 5 minutes on low medium heat. While cooking stir occasionally.
• Sprinkle turmeric powder, mix and cook on medium heat for 2 minutes while stirring occasionally. Remove from heat.
• When cauliflower cooking, pre-heat the oven to 175°C / 350°F
• Place AlooGobhi to an oven proof casserole evenly. Pour cream on the AlooGobhi evenly. Spread the mixed grated Verka cheese and coriander stalks all over the vegetables and finely place 3 – 4 Verka butter dollops. Bake the aloogobhi casserole in the pre-heat oven 6 – 8 minutes. Remove and serve with paratha, naan, roti.

To Serve – 4

Ingredients:

• 2 Red Apple
• 2 tablespoon Verka Ghee
• 4 cups Verka Full Cream Milk
• ¼ teaspoon Green cardamom powder
• ½ teaspoon cassia powder (dalchini)
• 2 tablespoon Pistachio slivers.
• Shakar or sugar use if require after tasting the final preparation.

Preparation:

• Wash apple and wipe well, grate through the thicker grater hole. Grate the apple with skin. Must grate quickly and carefully and continuously otherwise the apple turn their colour to brown.
• Take Verka ghee in a pan and place on medium heat, when melts add grated apple, stir and sauté, until the apple will release moisture. Reduce heat to low, continue sauté 6 -7 minutes or until moisture evaporated and apple turn to semi dry texture. Remove from heat and transfer to a plate, spread and let them cool. When cold enough, cover and place it in the refrigerator.
• Take Verka milk a heavy bottom pot on medium heat, bring milk to boil, reduce heat to low and simmer milk until in between to ¾ – ½ of its volume. It may take 12 – 15 minutes. Stir regular intervals to avoid milk sticking at the bottom.
• Add pistachio slivers (reserve for some garnish), cardamom powder and cassia powder. Let it simmer for 1 – 2 minutes. Remove from heat, let it cool. Stir gently at regular intervals. Cover and place in the refrigerator for 30 minutes.
• Remove the apple and reduced milk from refrigerator. Mix apple in the reduced milk spoon by spoon until all the apple is mixed. Make sure it should be gentle mix.
• Check sweetness then a sweetener of your choice may be added.

Serve in individual cups and garnish with slivered pistachio. May be silver or gold leaf.

Ingredients:

• 2 Pkt. Verka traditional Kheer(200 grams each)
• 1cup to 1½ cup Verka grated Cheese
• A pinch Garam Masala
• 1 tablespoon Verka Ghee

Preparation:

Open cups of traditional Verka kheer in a heavy bottom pan, place on medium low heat. Continue stirring until kheer starts boiling. Reduce heat to low & simmer until starts thickening. Add in a pinch of garam masala, stir & mix.

Add the grated cheese lightly sprinkling all over the Verka kheer, stir gently on low heat. When kheer mixture stops simmering, place the pan again on low heat, keep stirring until it thicken. (check the taste, it should be sweet with pleasant earthy aroma like walking through a vegetable mandi.) One may choose the quantity of cheese.

Continue stirring, add ghee & stir until ghee fully incorporate. Remove from heat immediately & let it cool for few minutes. Portion cheesy kheer in the serving cups or glasses & keep in the refrigerator to chill & set. For an hour.

Meanwhile prepare the Mango chunky topping.

Ingredients:

• 2 cup – Mangoes dices
• 1 cup – Verka Mango Raseela
• 1 small stick – Cassia
• A pinch – Nutmeg grated(optional)
• 1/2 tsp – Corn flour
• 1/2 cup – Water
• Sugar to taste
• 1 teaspoon – Verka butter semi hard
• ½ tablespoon – Lemon juice

Preparation:

Take Verka mango raseela in a sauce pan, cassia, a pinch of nutmeg keep on low medium heat & bring to boil, reduce heat, stir in mango dices, stir & cook on low heat juice reduced by ¼th. Check taste, it should be sweet, balanced with tartness of mango. Add sugar accordingly.

Make slur of corn flour & water, mix in mango mixture, stir gently, continuously until completely dissolved & no lumps.

Add in butter, stir, continuously until all the butter incorporates. Add little sugar & mix. Finely taste to check the balance of sweet, tartness of mango & a hint of lemon juice sourness.
Remove from heat, let it cool, while cooling stir once or twice.
To serve:

Remove cups from refrigerator. Make the surface of set cheesy kheer slightly rough with tea spoon. Put spoon full of mango chunky topping. May garnish with slivers of almond, pistachios & finely with silver or gold leaf.

Ingredients:

• 500 g Zucchani
• 2 tablespoon Verka Butter
• ¼ teaspoon Black cumin seeds
• 1 No Tejpatta
• ¼ cup onions finely chopped
• 2 clove Garlic finely chopped
• ¼ teaspoon Red chili flacks
• Rock salt
• ½ cup Red capsicum finely diced
• 1 tablespoon Wheat flour finely sieved
• 1 cup Verka Standard Milk

Crust Topping:

• Whole wheat flour finely sieved – ½ cup
• Baking powder – ¼ teaspoon
• Rock salt – ¼ teaspoon
• Verka butter soft – 1 ½ tablespoon
• Verka cheese grated – 1/3 cup
• Mint leaves – 2 tablespoon
• Verka toned milk 2% – ½ cup

Preparation:

Take a pan with Verka butter and place on low medium heat, when butter melts, stir in tejpatta, black cumin seeds dd chopped onions, stir and sauté for few seconds.
Add chopped onions stir and sauté, add in chopped translucent, chopped garlic stir and sauté until the onion mixture start turning pinkish. Add diced red capsicum, stir to mix well. Add chili flacks, rock salt and sliced zucchini, stir well, sprinkle all over wheat flour and quickly mix. Stir for few seconds. Now add milk, mix and bring to boil, reduce heat and let it simmer until the milk is thick and zucchini is tender. Stop cooking at this stage the butter should not get separated.
Mean while zucchini is cooking, preheat the OTG only with upper element heating. Take in a small bowl, sift the flour and baking powder, now add soft butter and rub between the fingers unless the flour becomes resembles coarse crumbs. Mix in grated cheese and mint, add milk , mix gently until just moistened.
Now transfer the zucchini into serving baking casserole. Spread cheese mixture all over the zucchini. Place in the tray on the higher self of the OTG. Bake until the cheese mixture is bubbling and turns golden brown.

INGREDIENTS:

• 500 gram – Ghiya – Bottle Guard
• 2 tablespoon – Verka Ghee
• 10 – Peppercorn
• 6 – Cloves
• ¾ inch – Cassia
• 1 teaspoon – Cumin seeds
• 2 – Brown Cardamom
• 2 – whole dried red chillies
• 1 teaspoon – Ginger copped
• Rock Salt
• ½ teaspoon – Sugar
• 1 cup – Verka milk

PREPARATION:

1. Wash scrape ghiya, cut into large diamonds, cover and keep aside. Take peppercorns, cloves, cinnamon, cumin and the black cardamoms in a mortar & pestle and pound them to coarse powder.
2. Take ghee in a thick bottom pan, add all the pounded spices, place pan on medium low heat, stir until spices start spluttering, add a table spoon of water and mix.
3. Now add broken whole dried red chillies, stir for few seconds, add chopped ginger and stir and sauté for 10 seconds. Add ghiya, mix, sprinkle rock salt, stir until ghiya looks glossy. Cover and cook ghiya on medium low heat until almost tender and cooked through. Sprinkle little water if required. •Now finally add milk, sugar, stir gently and let it cook uncovered, until the excess liquid is dries up. Check seasoning.
4. Remove on the service platter red chiili on top. Serve with phulka.

Ingredients:

• 1 cup Fresh fruits like banana, mango, figs, apple, strawberries,
• ½ cup Gud Shakar or sugar
• 6 Eggs
• ¾ cup Verka full cream milk
• 1 cup Verka paneer finely grated
• ½ cup White flour – finely sieved whole wheat flour
• ¼ teaspoon Rock salt
• 1 tablespoon Fine powder gud shaker or sugar
• 1 cup Cream
• Verka ghee to griddle
• Yield: 12 pancakes

Preparation:

1. Take one fruit or mix you prefer in a pan, add sweet of your choice, mix and cook on medium heat until the sugar dissolves. Keep aside.
2. Whip the cream, once it just reaches stiff peaks. Keep reserve. Over-whipped cream will first turn grainy and then to butter.
3. Separate egg yolk and white. Take egg yolk in a large bowl, beat the egg yolks until thick. Add the Verka full cream milk and beat for another 30 – 40 seconds. Finely gently fold and mix in the grated Verka paneer.
4. In a large bowl, sift together the white flour, rock salt, and sweet of choice and pour into the Verka paneer mixture, stirring lightly until mix well.
5. Whisk or with the help of electric beater, whisk the egg whites on medium-high speed until they are stiff but not dry. Gently fold the whites into the paneer batter, just until almost combined, may be batter is slightly lumpy. Its fine.
6. Heat a lightly griddle over medium heat. Grease griddle with ghee. Ladle 1/4 cup/60 ml of the batter onto the hot griddle for each pancake. Cook until bubbles appear on the surface of the pancakes, then flip and cook golden on both sides.
7. May hold the pancakes on a rack in a preheated oven at 94°C / 200°F until ready to serve.
8. To serve, spoon fruit on pancake and a heaped spoon full of whisked cream and serve.

INGREDIENTS

• 4 cups – Whole Verka milk
• 1 teaspoon – Lemon juice
• 1 teaspoon – Verka butter
• ½ teaspoon – Cardamom powder
• ¼ cup – Shakar
• 1 tablespoon – Pistachio slivers
• 1 tablespoon – Rose water

PREPARATION:

1. In a pot boil the milk and let it cool for 5 minutes. Add lemon juice all over the milk.
2. Mix milk gently and until the milk is curdle. Separate whey and milk curds. Reserve the whey to use for some other preparation.
3. Now, take butter in a pan, place on low heat, when butter is melted add milk curds to pan mix, increase heat to low medium continue cooking and stir. Cook until some moisture evaporated and turns into a thick paste. Stir continuously while cooking.
4. Add cardamom powder, stir well, when it starts sicking the stirring spoon, add shakar and mix until dissolve. Remove from heat and let it cool. Stir while cooling the mixture.
5. When cooled down, divide into equal portions and shape each portion into a ball, then flatten it slightly over the palm.
6. Place on a serving tray, place two or three pistachio slivers on each peda.
7. Finely sprinkle rose water on the pedas.
8. The reserved whey may used in the gravies, making dough in place of water. This is a good drink by adding sugar of your choice and rose water.

Yield: 16

Ingredients:

• 3 cup-Green Peas
• 2 ½ cup- Verka Curds
• ¼ teaspoon- Green cardamom powder
• 2- Green Chilli chopped
• Rock Salt
• 1 tablespoon- Fresh coriander chopped
• ¼ teaspoon- Cumin powder
• 2 tablespoon- Channa Sattu – Roasted channa powder
• ¾ teaspoon- Gud shaker
• 1 teaspoon- Black pepper, freshly pounded
• 1 ½ tablespoon- Verka cheese, grated
• Fresh bread crumbs to coat
• Verka ghee to fry

Preparation:

• Place damp muslin cloth on a soup strainer, keep on a larger bowl. Now place gently the curd without whisk or mixed on the muslin cloth to remove the whey. Place the curd bowl in the refrigerator for 4 hours to let whole whey out. Curd will turn into a cream cheese.
• Meanwhile boil the green peas without covering until well cooked. Remove. Drain and refresh in cold water. Drain and let them cool and air dry for two hours.
• Transfer the curd cheese in a bowl, add cardamom powder, green chilli, rock salt, coriander, sattu, shaker, black pepper and boiled green peas.
• Using hand or spoon stir well until all ingredients are combined together and green peas slightly mashed . If the mixture is sticky, add a little more sattu.
• Divide mixture into 16 – 20 equal portions. Make a small round mutter mixture using palms, coat it with bread crumbs and shape into Patties. Continue the same steps for the remaining potions.
• Heat ghee in a heavy wok on medium heat. Add the patties in batches. Deep fry them until they are crisp and golden. Remove on kitchen paper.
• Serve with mint chutney or any other of your choice.

To Serve – 4

Ingredients:

• 1 cup Verka Paneer
• 3 cup Verka milk full cream
• 3 ½ tablespoon Jaggery powder / Burra khand
• ¼ teaspoon Cardamom powder
• 1 tablespoon Melon seed powder
• 8 Almonds, overnight soaked, and then remove the skin. Split into two

Preparation:

• Crumble paneer with your hands, cover and keep aside.
• Bring milk to boil in a heavy bottom pan on medium heat. When starts boiling reduce heat to medium low and simmer for 10 minutes.
• Add crumbled paneer, mix well, increase heat to medium high. Allow the milk to boil, reduce the heat medium low. Now add cardamom powder, melon powder, mix well and continue cooking for 6 to 8 minutes.
• Add jaggery or khan, mix well, remove from heat, stir once or twice.

Remove in serving bowl and garnish with soaked almond halves. May be topped with pure silver or gold leaves.

Prep:5 mins Cook:0 mins Freezing Time:2 hrs Yield: 8 servings

Ingredients:

• 1 ¼ cup- Verka Kaju pinni crumbled
• 2 Cups- Verka Curd whisked
• ¼ Teaspoon- Saffron
• !/3 Cup- Burra Khand
• 2 Teaspoon- Powder Gelatin

To Serve: 8

9 inch stainless steel ring and 1inch high and a butter paper.

Preparation:

• Cut 10×10 inch butter paper in a platter. Place 9 inch stainless steel ring on the butter paper.
• Crumb kaju pinni, spread evenly on the butter paper and up on the sides, without moving the ring. Refrigerate the ring, until the filling is prepared.
• Crush the saffron strings. Pour over 1 tablespoon of hot Verka milk and stir. Leave it for 2 – 3 minutes, stir and leave it until saffron softens and takes on a golden color may take about 5 minutes.
• Whisk Verka curd in a medium bowl. Add burra khand and dissolved saffron and whisk again for few seconds.
• Take gelatin in a small bowl then add 2 ½ teaspoon of hot water into the gelatin, mix until melts completely.
• Whisk gelatin into yogurt mixture gently few seconds. Pour curd filling into ring with Verka kaju pinni chilled crust and leveled it.
• Cover and chill until filling is set, at least 8 hours or overnight.
• Remove the ring carefully and cut into 8 pieces with sharp knife.

To serve: 4 – 5

Ingredients:

• 500 grams Verka Paneer
• 2 tablespoon Verka Ghee
• 1 teaspoon Cumin seeds
• 4 Green Cardamom freshly crushed
• 1 tablespoon Green chillies chopped
• 1 tablespoon ` Ginger chopped
• 1 cup Tomato puree, cut tomatoes in quarters.
• ¼ teaspoon Turmeric powder
• 1 ½ tablespoon Coriander powder
• 2 cups Verka Full cream Milk
• Salt
• 4-6 Raisins, remove stems, wash and keep
• ¾ tablespoon Roasted Channa powder
• ½ teaspoon Garam masala
• 1 teaspoon Dried Kasuri Fenugreek leaves

Preparation:

Cut Verka paneer in to 10mm thick squares or triangles. Heat 1tablespoon Verka ghee in a pan and pan grill the Verka paneer until has light brown on the sides. Remove and keep aside.

Take tomatoes, green chilli, ginger, turmeric powder and blend to a puree. Remove and keep reserve.

Heat the remaining Verka ghee in a pan on low heat, add cumin seeds, green cardamom, stir and sauté until a pleasant aroma starts coming from the spices. Add whole dried red chilli and stir., now add tomato puree, increase heat to medium, stir regularly until masala start surfacing the ghee.

Add coriander powder stir for 30 – 40 seconds. The Pour half cup of Verka full cream milk slowly, continue strring until milk is absorbed in the masala. Repeat until all the whole milk is used.

Sprinkle salt, stir, and 2 cup of hot water, mix and bring to boil. Add pan grilled paneer, raisins and stir gently. Reduce heat to medium – low and Let it cook for 4 – 5 minutes.

Take roasted channa powder in a small bowl, add 2 -3 tablespoon of warm water, mix well no lumps. Now add to the cooking gravy, while stirring until it mix well. Let it cook for minute, sprinkle garam masal cover and let it cook for 2 minutes.

Remove carefully in a serving bowl and garnish with dried kasuri fenugreek leaves crushed gently between your hands evenly.

Enjoy with roti / paratha / khameeri poori

Yield : 20 -22
Ingredients:

• 4 cups Whole wheat flour finely sieved. As it is sieved through muslin cloth. Plus ¼ cup for dusting
• 2 teaspoons Rock salt
• 2 tablespoons Sugar
• 2 ¼ teaspoons Instant yeast or 20 grams fresh yeast
• 1 cup Boiling water
• 1 cup Verka Lassi plain or salted
• 6 tablespoons Verka butter melteds
• 1 ½ cup Verka cheese grated
• ¾ teaspoon Ajwain
• Verka butter melted for greasing the baking pans

Preparation :
In a large bowl, whisk together 4 cups flour, the salt, sugar, and instant yeast. In a medium bowl, pour the boiling water over the Verka lassi and mix. Let it cool for 8 -10 minutes. Now pour into the add flour mixture. Add 4 tablespoons of the melted Verka butter.

Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp cloth and keep it aside in a warm spot to rise for 1½ to 2 hours, until the dough has doubled in bulk.

Set a rack in the middle of the oven and preheat it to 190° C or 375° F. Grease two 8-inch circle or square baking pans generously with the softened Verka butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.

Spread ¼ cup of the flour onto a clean surface. Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift one half of the dough onto your clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Using a bench scraper or a knife, divide the mass into 10 to 12 equal-size pieces, each 1- to 2-inches in diameter. Using as much flour as needed to prevent sticking, roll each piece into a ball — it’s okay if each piece is a little misshapen — then transfer to one of the prepared pans, spacing them evenly apart. Repeat with the remaining dough and the second pan. Do not cover the pans. Let the dough rise on the countertop near the oven (or another warm, draft-free spot) for 20 to 25 minutes or longer (up to 1 hour if they’ve been refrigerated), until the dough pieces have puffed to almost fill the pans.

Transfer both pans to the oven and bake for 20 to 25 minutes, until golden. remove immediately spread the ajwain mixed Verka cheese evenly on the bread in both pans. Pour the 2 tablespoons of melted Verka butter evenly on cheese. Reduce the temperature to 125° C or 227° F. Place the pans Let the bread baked for 3-4 minutes, remove and let them cool for a minute.

Excellent savoury lassi buns with tea / coffee or even with the meals. May be used to make mini sandwiches

Ingredients:

• 1 cup – Atta finely sieved or passed through muslin.
• 1/3 Teaspoon- Baking powder
• ¼ Teaspoon- Rock Salt
• 6 Table spoon- Unsalted butter if butter is salted the don’t use rock salt
• 1 Cup- Grain sugar
• ½ Cup- Cocoa powder
• ¼ Teaspoon-Cinnamon powder
• 1 -Verka curd whisked lightly

Yield – Makes 12

Preparation:

– Preheat oven to 350 degrees Fahrenheit or 175 degree Celsius.

– Line the baking pan with soft butter and then with flour. Better the pan is 9x9x2 inch.

– Sieve the flour along with baking powder and rock salt in large bowl.

– Take ½ cup chocolate chips and butter in a large stainless-steel bowl. Set bowl over a saucepan of simmering water (double boiler) and stir until chocolate and butter are melted and smooth. Remove bowl from heat.

– Whisk in sugar, cocoa powder, cinnamon powder and curd. Fold ingredients well. Add remaining chocolate chips and fold gently.

– Pour brownie mixture into prepared pan.

• Bake until a thick tester inserted into center of brownie comes out with a few moist crumbs attached, baking will take 25-28 minutes. Remove.
• Let brownie cool completely. Cut into squares with a sharp knife

Ingredients:

• 4 cups- Verka curd
• 4 Tablespoon- Shakar or powdered Gur
• ¾ Tablespoon – Fennel freshly crushed
• A pinch of garam masala
• ¼ cup- Pistachio or almond or both slivers
• 4 Silver or 1 gold leafs (optional)

Preparation:

– Take a large enough muslin cloth which can hold the 4 cups of Verka curd. Soak in water and squeeze, line a sieve with muslin and set sieve over a large bowl. Place the Verka curd on the muslin cloth (curd should not be whisked). Fold the ends of the muslin cloth over the Verka curd and place a stainless steel plate on top. Place half a kilo of weigh it down to squeeze the whey out. It will take approximately 20 minutes to 25 minutes. Reserve the whey in a bowl.

-Remove the plate from over curd. Lift the muslin gently and transfer Verka curd to a bowl. It’s look like curd cheese.

-Add shaker, fennel and whisk well until gets the creamy texture. If too hard then may add few spoons of the reserved whey. Check the sweetness.

-Finely add a pinch of garam masala and whisk well.

-Now shift into serving bowl, garnish with slivers of almonds or pistachio or both and silver or gold leafs.

Ingredients:

• 3 cups – Verka full cream Milk
• ¼ cup – Sabudana (tapioca pearls)
• 3 teaspoon – Cornflour
• ½ teaspoon – Cumin seeds
• ½ teaspoon – Ajwain
• Rock Salt
• ¾ teaspoon – Green chili finely chopped
• ¼ teaspoon – Turmeric
• 1 tablespoon – Verka Ghee
• ¾ cup – Besan
• ¼ cup – Bread crumbs freshly made with the fresh bread.

Preparation:
Soak sabudana in 1 cup of warm milk, cover and keep aside.
Bring 2 cups of milk to boil on medium heat in a kadahi. Add the sabudana along with milk to the boiling milk. Bring to boil, reduce heat and let it simmer until sabudana is tender. Check doneness by biting a few sabudana. They should not be hard or chewy.
Now make a slur of 1 teaspoon of cornflour with milk and add to the sabudana, keep stirring until no lumps and dissolved. Now add cumin seeds, ajwain, rock salt, finely chopped green chilies and turmeric, stir in a tablespoon Verka ghee, mix well and let it cook for a minute.
Meanwhile prepare 1inch or 2.5cm deep small tray, line it with a film or line the tray with Verka ghee.
Pour the sabudana mixture in the prepared tray, let it cool. Then cover and keep in the refrigerator for 2 hours. Remove from the refrigerator and it is well set. Remove on a cutting board. Handle carefully and gently, its like hard jelly. Cut with sharp knife into 1.5 inch or 3.75cm. Prepare a mixture of besan, bread crumbs and season lightly. Make a slur of reserved corn flour with little milk. This cornflour slur is slightly thicker.
Heat ghee to shallow fry in a deep pan on low medium heat. Take each piece, roll in the besan & crumbs mixture, remove extra crumbs, pick up gently and place in the pan to fry. If heat is high, reduce. Put few at one time, turn time to time until on side golden, fry until all sides are fried. Remove carefully with right spatula.
Serve with chutney you like.

Ingredients:

• One Whole chicken 900g – 1000g, remove the skin
• Rock Salt
• 1 ½ tablespoon Freshly pounded black peppercorn
• 1 tablespoon Verka butter
• 2 tablespoon Sesame oil / Pumpkin oil
• 2 sticks Cassia
• 8 cloves Garlic crushed with skin on
• 1 tablespoon Fresh Turmeric slices
• 1 teaspoon Black cumin seeds
• 2 pieces Green chilies with small slit
• 2 pieces Whole dry red chilli
• 2 tablespoon Ginger thick julienne
• 1 cup Verka full cream Milk
• 4 Dried Plump
• 4 large springs Coriander leaves
• 10 leaves Fresh Mint

Preparation:

Heat oven to 375°F – 190°C. Season the chicken aggressively with the salt and pepper. Place a pot that will just big enough to fit the chicken tightly over medium-high heat. Add the verka butter and sesame oil to the pot. When the butter has melted and is starting to foam, add the chicken to the pot and sear it, turning all over after few minutes, until it has browned all over. Remove the chicken from the pot and place it on a platter. Strain the butter & oil and reserve. Discard what left in the strainer.

Place the pot on the low medium heat with the 2 tablespoon reserved butter & oil. Now stir in cassia sticks, crushed garlic to the pot, and when they start sizzling. Place the seared chicken to the pot, along with add on top turmeric slices, black cumin seeds, green chilies, whole red chili, ginger julienne, and the Verka milk. Finally add dried plums to the pot. Place the pot in the preheated oven. Roast for 1 hours, basting the chicken. After roasting 40 – 45 minutes, add coriander sprigs, mint leaves. Continue cooking until the chicken is cooked through and tender and the gravy has reduced into a thick, curdled gravy. (If the gravy is reducing too quickly, put a cover pot half or may add few spoons of milk)

Remove from, let it cool to the room temperature, cut the chicken in6 – 8 pieces, arrange on the platter. Remove all the gravy in a pan, may add few spoons of milk, heat on a low medium heat unless heat passed through. Check seasoning. To serve, spread spoon full of curdled and rough gravy with all hole spices and herbs. Goes well with chappaties.

Ingredients:

• 700 Grams- Lamb-cut – shank, chops , meat with bone
• 2 Teaspoon- Garlic coarsely grinded
• 1 Teaspoon- Ginger coarsely grounded
• Salt
• 8- Green cardamoms crushed
• 4- Black cardamoms crushed
• 6- Cloves
• ¾ Teaspoon-Turmeric powder
• 1 cup- Verka Curd whisked
• 1 ½ Tablespoon- Browned onion crushed
• 1Tablespoon- Red chili flacks
• ¼ Cup- Verka Ghee
• ½ Teaspoon- Black cumin
• 1 Teaspoon- Dried mint leaves

Preparation:
Take meat with garlic, ginger, salt, green cardamom, black cardamom, cloves and turmeric in a large bowl. Mix well until each piece rubbed gently. Leave the meat covered for 20 minutes, if like to keep longer leave it in refrigerator for 1 hour.
Add 6 cups of warm water in a heavy bottom pan and stir well. Place the pan on high heat and stir gently continuously until it starts boing. Reduce heat to medium low, cover and let the meat cook until almost cooked. Stir occasionally while cooking.
Add whisked Verka curd, browned onion and red chili flacks and Verka ghee stir and continue cooking until starts simmering. Reduce to low heat, cover, let it cook for 3 minutes and stir gently once.
Sprinkle black cumin, don’t mix and continue cooking until slightly ghee starts surfacing and reach to semi thick gravy.
Check seasoning, remove sprinkle dried mint leaves gently crushed between palms.
Serve warm with roti.