Avadhi Dahi Kababs - Rakshaben

Can u imagine to have Dahi Kabab without any potato just try it it is very mouth watering and soft kabab which melts in your mouth like makhhan.

Hanged curd 1 cup( hang it outside for 2 hrs after keep it in fridge with weight on it for overnight, so that you get Chhanna without water)
50 gm Mawa, 1tsp sugar, Kesar, Cashuenuts and ressins, chopped corieder, chopped fudina,1/2 cup dalia powder, 1/2 cup sliced and fried brown onions.

In pan take mawa add sugar, saffron, mix it add cut cashues and ressins, mix it properly remove from flame cool it and make small balls
In bowl take hanged curd( keep the hang curd on dry cloth & press so if any water remaining will come out), add chopped mirchi, salt, coriender, phudina,dalia powder, fried onions & mix it properly, if u feel the mixture is watery keep it in fridge for 1 hr it will become firm. Take small portion and feel the mawa ball inside cover it and give whichever shape u wish. Prepare all Kababs and keep it in fridge before frying it. Shallow fry it on fast gas and serve it with onion rings & frash Fudina(Mint)chutney.

Tender Coconut Souffle - Rakshaben

It is very simple & tasty if u like Tender cocconut Icecreame u will love this one.
Take one fresh tarapo(Green) with malai, 1 cup of condense milk, 2tsp Sugar,1 tabsp Gelatine powder,1/2 cup fresh cream optional( if u want to make it rich)

Take a pan pour half the nariel pani add sugar, gelatine and mix it properly cook for 2-3 mins., add condensemilk and cook on low flame add remaining narielpani and add the malai broken in to pieces to it( if malai is very thick then u can churn it in mixy). bring to room temp and keep in fridge for 2-3 hrs and enjoy mouth watering Tender cocconu sufele.

Same way u can use any fruits like, fresh strawberry, Pineapple, Orange, Black Grapes etc. For the same u have to use Fresh Juice and u can decorate it with chopped fruits.