Paneer Tikka for Fast

Ingredients:

Paneer - 250 gm.
Boil Aloo - 1
Capsicum - 1
Tomato - 1
Curd - 1 Cup thick
Green Coriander - 1/4 Cup
Green Chillie - 2
Laung Cardmom Powder - 1/4 tsp
Sendha Namak(Rock Salt) to taste
Butter

Instruction:

1. Peel off the potato and cut capsicum, tomato,potato and paneer in square.
2. Grind it to add green coriander,green chillie,laung, cardmom, salt and curd.
3. Now mix paneer and other vagetable and keep in fridge to be marinade.
4. Set the cubes of paneer, tomato, aloo and capsicum in toothpick.
5. Apply butter on it and keep in oven to be golden colour.

Kalakand

Ingredients:

Milk - 2 litres
Alum(Phitkari) - 1/4 tsp crushed
Sugar Substitute(Sucralose) - 4tsp
Ghee - 1/2 tbsp
Pistachios(thinly sliced) - 15-20
Silver Varq - 1-2

Instruction:

1. Boil the milk in a large, thick bottomed pan till it thickens slightly.
2. Add the alum (Phitkari) to the thickened milk and stir continuously till the milk become grainy.
3. Cook till most of the moisture evaporates and a solid mass remains.
4. Add the sugar sabstitute and mix well.
5. Cook for a minute or two till the sugar substitute is well incorporated.
6. Grease an aluminium tray with ghee. Pour the milk mixture in to the tray and level the surface.
7. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.
8. When completely set, decorate with silver varq and cut into squares or diamonds.