Cashewnut Chikki Using Sugar

Cashewnut Chikki Using Sugar

Ingredients:

Cashew nuts - 1 cup

Sugar - 1 cup

Ghee - 2 tsp

Method :

1 Cut cashew nuts(1 nut into 2 halves).

2.Heat 1 tsp Ghee in a frying pan add sugar and mix well.

3.keep medium flame while sugar melt, stir continuously with a spoon so that it does not stick at the base of the pan.

4.When the sugar dissolves completely, add cashew nuts mix well and turn off the gas.

5. Grease a plate or a plain surface with Ghee, pour the cashew nut mixture on it, grease rolling pin with Ghee and flatten the Chikki mixture thick or thin as you wish.

6. For desired shape of the chikki made mark using a knife or anything sharp while it is hot so it can be brake in the same shape after got cooled.

7. Now the Cashew nut Chikki is ready.

Palak Sev

Palak Sev

Ingredients:

Palak(Spinach) paste – 1 ½ cup

Besan (gram flour) – 3 cup

Green chilli paste – 2 tbsp

Oil – 2 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Ajwain powder – ½ tbsp

Salt to taste

Oil for deep fry

Method :

1. Wash and cook palak leaves for 5 min, turn off the flame.

2. Make a fine paste in a mixture.

3. Take a bowl, add besan , green chilli paste , coriander powder, Ajwain powder , cumin powder, salt and palak paste.

4. Heat 2 tsp oil in a small pan and add it to the bowl. Let it cool.

5. Now combine all the ingredients, and make a smooth dough.Keep it aside for 20 min.

6.Heat sufficient oil in a pan. Now place a small ball of the dough in a sev maker and deep fry the Sev. Fry until they become crispy.

7.Remove sev from the oil, drain on a tissue paper. Allow to cool and store them in a air tight container.

Dates Ground Nuts Ladoo

Dates Ground Nuts Ladoo

Ingredients:

Ground nuts – 100gms

Dates (kajur) - 200gms

Pistachio – 2 tbsp

Green cardamom pods - 1

Method :

1. Roast dhe groundnuts , cut pistachio in small pieces.

2. Add seedless dates (kajur),green cardamom pods in a grinder, grind well.

3. Add little ghee on our palm and make ladoo’s.

4. Garnish ladoo’s with pistachio.

Soya Chunks pulao

Soya Chunks pulao

Prep time - under 10 mins.

Cook time -under 30 mins

Serves - 4

Ingredients:

Basmati Rice – 2 cup

Soya Chunks -12-15

Onion - 3/4 cup thinly sliced

Green chilli -2

Fresh green peas - 1/4 cup

Thin coconut milk -2 cup

Fresh lemon juice -1 tbsp

Turmeric powder -1/4 tbsp

Chilli Powder - 1 tbsp

Gram masala powder -1 1/2 tbsp

Onion paste – 2 tbsp

Ginger -Garlic paste -1 tbsp

Green chilli paste – ½ tbsp

Coriander leaves finely chopped

Mint leaves 3 to 4

Oil - 3 tbsp

Cinnamon - 1 inch piece

Cloves - 2

Cardamom - 1

Bay leaf -1

Salt to taste

Method :

1) Boil the water, add soya chunks and salt keep it aside for 30 minutes.

2) Soak basmati rice in water for 20 minutes, keep it aside.

3) Meanwhile heat oil in a pan, add the cinnamon, cloves, cardamom, bay leaf. Then add thinly sliced onions, green chillies and sauté until onions turn pink.

4) Now add the onion paste, ginger-garlic paste, green chilli paste, coriander leaves, mint leaves and sauté till the raw flavour goes.

5) Remove water, rinse well in running water and squeeze the soya chunks and cut them into 2, now add green peas, turmeric powder, chilli powder, gram masala powder and the soya chunks.

6) Saute for 2-3 minutes and then add the drained rice stir well. Add lemon juice, thin coconut milk and salt to taste.

7) Mix well and cover the lid. Keep it on the medium flame. When the rice is half done stir well, Keep it in very low flame for 5 minutes and turn off the flame.

8) Garnish with coriander leaves, serve hot with raita or any gravy of your choice.

Tasty Besan Rava Ladoo

Tasty Besan Rava Ladoo

Ingredients:

Besan 1 cup

Rava (fine quality) 2 cup

Ghee 8 tbsp

Sugar 2 cup

Water 1 cup

Cardamom powder 1 tbsp

Almond pieces 1 tbsp

Cashew nuts pieces 1 tbsp

Method :

1. Roast rava over medium flame; stir continuously till it gets nice pinkish colour and keep it aside.

2. Heat 1 tbsp ghee in a pan and roast besan until you sense nice aroma of it. Add some cashew nuts, almonds pieces (keep for garnish).

3. Add 2 cup sugar, 1 cup water and make one string consistency sugar syrup.

4. When the froth will disappear on sugar syrup turn off the heat and add this sugar syrup into mixture of rava and besan. Stir continuously for a minute and cover the plate.

5. Then after 10-15 minutes again stir this mixture well.

6. Add cardamom powder again stir it until Rava-besan mixture absorbs maximum sugar syrup.

7. Take little ghee on the palm while making ladoo. Garnish with alomond and cashew nuts pieces.

Tips :

1. The mixture becomes dry if sugar syrup is not thick than required consistency. Add some milk when mixture is dry.

2. Keep ladoo into refrigerator using airtight container, it will stay long around 7 days.

Peda - Indian Sweet Dish

Peda

Ingredients:

400 Gram Khoya

2 tbsp Pure Ghee

2 Cup Milk

200 Gram Sugar

2 Pinch Saffron

2 tsp Cardamom Powder

Almond or Pistachio Pieces

Method :

1.Mix Saffron into milk and keep it aside.

2.Heat a pan on medium flame, add khoya and sugar mix well.

3.When the mixture will start melting, add milk and stir well for few minutes.

4.Then add Cardamom Powder and keep stirring until it forms thick consistency ball.

5.Let the mixture become Luke warm and take a little ghee on your palms, make a small balls.

6.Garnish with Almond or Pistachio Pieces.

Tip:

1.Add pinch of edible Color to make Peda Colorful.

Cumin Rice Recipe (Jeera Rice)

Cumin Rice Recipe (Jeera Rice)

Ingredients:

Basmati Rice – 2 cup

Butter - 2 tsp

Oil - 2 tsp

Cumin seeds – 2 tbsp(jeera)

Cloves -2

Cinnamon -1 inch piece

Bay leaf-1

Star anise - 1

Salt as needed

Water

Method:

Wash basmati rice and soak in water for 20 minutes.

Drain the water, add oil in rice and keep it aside.

Heat butter in a pan, add cloves, cinnamon and bay leaf. Saute for a few seconds.

Add cumin seeds (jeera ), when cumin seeds splutters, add the rice and fry for a few minutes.

Then add 4 cups of water, salt and close the lid.

When rice is cooked, serve hot with any gravy of your choice.