creative ideas to recycle old cd

Beautiful clutch

Bracelet

  

Photoframe

Globe

Wall hanging

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planter

Mirror frame

cake without bake

Oreo biscuit cake

Ingredient

cream cheese  -75gm  

sugar                3tbsp

 oreo biscuits    -   1 & half packet(18)

               butter          -2tbsp           

chilled whipped cream   -200ml

vanilla essence-  1/4 tsp 

 

Method

 1. first crush 10 oreo biscuit in a bowl then add melted butter mix  it well.

2.now pour mixure in a flate surface container and make 4 inch thick layer by spatula.

3.now pour chilled whipped cream in other bowl & beat it for sometime .&make thick consistency .

4.now in other bowl pour cream cheese and add powder sugar or confectionar sugar ,vanilla assence and beat it till thick consistency.now mix whipped cream .that is beated before..now beat this mixure again.

now add 4-5 crushed oreo biscuit in the bowl..and mix it.

5.pour this mixure in the container (on the thick layer of  oreo biscuit crush which is made by us before).spread by spetula .

6.sprinkle  broken oreo biscuit on the cake...

keep in freeze min 30 min.....ur  cake without bake is ready..

Chhole bhature

Ingridient

for chhole

Chana / Chole               - 2 cup(soaked over night)

Oil                                -   2-3 tbsp

Cumin seeds                 - 1 tsp

Ginger garlic paste        - 1 tbsp

Tomato mashed            - 1 cup

Chhole masala pwd       - 1 ½ tbsp.

Bay leaf                        - 1 or 2

Cinnamon                     - 1 inch stick

Onion                           - 2 big(finaly chopped)

pomegranate Seeds(anardana)-1 tsp

coriander powder                 -2 tsp

green coriander leaves           10-12

salt to taste

Bhature  2 cup Flour (Maida)
  1 cup Suji (Semolina)
  1/2 tsp Sugar
  1/2 tsp Baking Soda
   tsp salt to tase
   1/2 cup Dahi (Curd
  Water to make doug  

1/2 cup Dahi (Curd)

Method

To make chhole

1.  first boil the soaked chhole in pressure  coocker.

2. Heat oil in a pan,     Add cumin seeds, bay leaf & cinnamon stick

3. Add  onion and cook till its golden brown.

4.Add ginger garlic paste and  tomato fry it for 5 min.

5.Now add chhole masala powder and red chilly powder

      and salt..     

.   6. Cover and cook at low  flame for 5 mins.

   7. add boiled chana.                                                                 8.Add 1 cups of water and pressure cook for 2 whistle.

     Chhole is ready now....
   9. sprinkle chopped coriander ...and serve with bhature or puri .
            
     Bhature

..

    To make Bhature

•    soak suji in 1/2 cup water for 15 - 20 minutes .
•    now in a bowl add all the ingredients and soaked suji and mix well.   add little bit of water and knead a soft dough.
•     keep  aside  dough.. and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside  for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.
•    Now remove the cling sheet  and knead dough again.
•    To make the bhature, heat the oil in a pan and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with chole and onion rings.

7

Masala chai

Serves: 2 cup

Ingridient for spice mix

.1/2-inch cinnamon stick

. 4-5 cardamom pods 

.1½- inch dried ginger                                                              

. 5- black paper     

.4-5- whole cloves

METHOD

1.Grind together cardamom, cinnamon stick, dried ginger,black paper,cloves  with mortar and pestle or coffee/spice grinder.

2.Bring milk just to a simmer in a  heavy pan. Stir or add sugar, ground spice mixture, ginger. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors

1. Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and boil for little bit.                                  
2. Pour tea through a fine-mesh sieve into hot milk mixture  and cook over low heat 1 minute. Stir before serving.

Dahi bhalla

Ingridient

1 cup, urad dal without skin, washed, soaked for 3 hours

moong dal - 1 cup, soak for 3 hour

Ginger - I inch

curd - 2 cups, thick yogurt

Salt to taste

oil for deep frying

For dahi bhaala chaat

Sweet tamarind chutney - 1/2 cup

Water - 1 1/2 to 2 cups

Powdered sugar - 1 1/2 heaped tbsps

Red chilli powder - 1 heaped tbsp, approx

Roasted cumin powder - 1 heaped tbsp, apporx

Chaat masala powder -1 heaped tbsp, approx

Pomegranate seeds - 1/2 cup

Green chutney - 3/4 cup, approx

Fresh coriander leaves for garnish

Sev for garnish

Green chilies - 2 to 3

Method

 1.Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase.. . Remove to a wide bowl.  beat the batter for a good 5 mts till it is airy and light.

2.Pre-heat oil in a deep frying pan, slowly drop small sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.  

     

3.Remove these deep fried vadas into a bowl of luke warm water and place them in it for a             Remove and gently press between your palms so that excess water come out. Keep them aside.

4.Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.

5.Beat curd well till smooth and add the water as required, 1/4 tsp red chilli pwd and 1/4 tsp cumin pwd and salt to taste.

6.Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely.

7.Chill the vadas for sometime before serving. At the time of serving, take3-4 vadas and place them in a serving plate, pour 2 tbsps of green chutney followed by 2 tbsps of sweet imli chutney, sprinkle some chaat powder, roasted cumin powder and and garnish with sev, fresh coriander leaves and pomegranate seeds.

phirni

Ingridient

Basmati Rice - 1/2 cup
Full Cream Milk - 1 kg
kismis-1/3 tbsp
Saffron - 4 strands
Cardamom powder - 1/4 tsp
Chopped  Nuts - for garnish

sugar-1 cup

Method


Wash the rich thoroughly & soak in water for about 2 hours. The grains will get longer & white. Drain the water & spread all the rice in a thin layer on a paper towel. Set aside till completely dry to touch. The best way would be to leave it overnight.

Soak the almonds in the water overnight. Peel the almonds. Slice them fine.
Peel the cardamoms & take out the seeds.
Take the dry rice, & the cardamom seeds & dry grind till the rice becomes a powder. It should NOT be as fine as sugar. It should be  like coarse rawa/semolina. Keep aside.
Take 1/2 cup of warm milk, and add the saffron to it. Allow it to soak for about 10 minutes.
Take a thick bottomed pan. Combine all the milk  and heavy cream and simmer at low heat till it reduces a little bit in amount .make a thick consistency ..now firni is ready


 

 add  the slice almond and makhana .boil and boil ..............till thick consistency .once cook the rice
Add the sugar & boil some more. If you want the Firni/Phirni thicker, keep simmering while stirring frequently, till it reaches the desired consistency.








Switch off the heat, & add the Rose water.
Top it with more saffron strands if you want. Chill for at least 4-5 hrs  before serving it. 

kadhai paneer

Ingredient 

Ingridient

• Coriander seeds - 1 tablespoon
• Dried red chilies - 4, broken and seeds removed

For gravy

    

Oil - 2 tablespoons

Onion - ½ cup, finely chopped

Garlic paste - 1 tablespoon

Tomatoes - 2  cups, finely chopped

Tomato - 1, pureed

Garam Masala - 1 teaspoon

Kasoori methi (dried fenugreek leaves) - 2 teaspoons

Salt - to taste

Water - 1 cup

Capsicum or bell pepper - ½ cup, cubed

Paneer -  250 grams, cubed

cream  - 3  tablespoons

Cilantro or coriander leaves - finely chopped

Method

1. Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. As it toasted you will get nice aroma of coriander seeds. also chillies will get darker in color. Remove it to a plate or bowl and let it cool completely.

      Method

1. Once cooled, grind into a powder using spice grinder In the same pan heat the oil on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the process. Cook them till it gets translucent.
2. Add garlic paste. Alternately you use freshly grated garlic.
3. Mix and cook for 45 seconds. or till the raw smell goes away.
4. Add ground spice powder. Stir and saute for a minute.
5. Add chopped tomatoes, capsicum and remaining salt. Mix well and let it cook.
6. It will start to leave its water and will get soften. Keep mashing the soften tomatoes
7. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
8. Then add pureed tomato.
9. Mix it well. Instead you can use 2 tablespoons of store bought tomato puree for brighter color.
10. stir in garam masala and kasoori methi. Cook till again it leave the sides. And oil should ooze out.
11. Add 1 cup of water or as required to make gravy consistency.  so it gets cooked.
12. Add paneer. stir gentlly
13. Finally add cream
14. Stir well and let it come to a boil. Then turn of the gas heat. If you like sprinkle some chopped coriander.
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