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Honey Chilli Potatoes
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Honey Panner
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Honey Shrikand
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Cinnamon Honey Ice Tea
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Banana Smoothie
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Chilli Potatoes
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
Honey Panner
Combine water, orange juice, zest, cinnamon stick and teabags in a pan. Bring to boil, then take off the heat.
 
 
      HONEY CHILLI POTATOES
HONEY CHILLI POTATOES
Preperation Time - 45mins : Serves 4
Ingredients:
  6 medium potatoes , cut into fingers , soaked in water
  1 tbsp garlic (lehsun) paste
  2 tbsp red chilli powder
  5 tbsp cornflour
  oil for deep frying
  1 tbsp finely chopped coriander (dhania)
  2 spring onions , finely chopped
For The Sauce
  1 tbsp oil
  6 garlic (lehsun)
  1 tbsp dry red chilli flakes (paprika)
  2 tsp red chilli sauce
  2 tsp vinegar
  salt to taste
  1/2 tsp sugar
  2 tbsp MEHSONS HONEY
 
Method:
Drain potato fingers and transfer into a large bowl. Add garlic paste, red chilli powder,1 tablespoon red chilli sauce, cornflour and salt with mix gently. Heat sufficient oil in a wok. Deep fry potato fingers till crisp and golden brown. Drain and place on an absorbent paper. Keep aside.
For The Sauce
1. Heat oil and add garlic. Sauté for a minute.
2. Add red chilli flakes, remaining red chilli sauce and vinegar and stir well.
3. Add MEHSONS HONEY, sugar and salt. Stir and cook till well blended.
 
In a another deep bowl, Combine the fried potato fingers and prepared sauce and mix well. Transfer into a serving dish and serve hot garnished with coriander leaves and spring onion greens.This crispy delight is an evergreen starter.

         HONEY PANEER
HONEY PANEER
Ingredients:
  1 cup paneer cubes
  1.5 cups freshly pureed tomatoes (choose red tomatoes)
  2 tbsp cream or some milk
  1 tbsp grated ginger
  1 tsp cumin seeds
  1 tsp cardamom powder
  1/2 tsp coriander powder
  1/4 tsp turmeric powder
  1/2 tsp red chilli powder
  1 tbsp kasuri methi
  1 tbsp honey
  1 tbsp Vegetable/Sunflower oil
  Salt to taste
 
 
Method:
If it is a store bought paneer; soak in hot salt water for about 1o minutes. This process makes the paneer soft and tasty. Heat oil in a pan; add the cumin seeds, ginger and honey, sauté for a few seconds until the honey starts to bubble. Add the turmeric powder, coriander powder and saute for a few seconds.

Add the tomato puree, salt, red chilli powder and cardamom powder and simmer for 2-3 minutes. add the milk or cream. Drain the water from the paneer and add it to the above gravy. Add kasuri methi and simmer for few minutes. Garnish with freshly chopped coriander leaves and serve it with hot phulkas.

Home Made Paneer simmered in honeyed tomato gravy with subtle spices is sure to make your dinners light and nutritious. This dish will be a reason for you to start cooking your dinners, as they can get as simple as this recipe
 
 
 
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