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.

Mango Pickle (Punjabi Recipe)

Mango Pickle(Punjabi Recipe)

Ingredients:

6 cups raw mangoes

2 tsp turmeric powder

2 cup fennel seeds (saunf) , coarsely ground

2 tbsp split fenugreek seeds (methi na kuria)

4 tbsp split mustard seeds (rai na kuria)

1 tsp nigella seeds (kalonji)

2 tsp asafoetida (hing)

4 tbsp chilli powder

2 cup mustard oil

8 tbsp salt

Method:

1 Wash mangoes and cut into small pieces.

2 Take a clean bowl and add the mangoes, turmeric powder and 2 tbsp of salt and mix well.

3 Place the mangoes on a sieve, cover and place under the sun for 4 to 6 hours.

4 Combine all ingredients in a bowl and mix well.

5 Then add the mangoes and toss well.

6 Put the pickle in a clean sterilized glass jar. Place the pickle under the sun for 4 to 5 days.

Tip:

Make sure there should not be moisture in the glass jar and the mustard oil form a covering layer over the ingredients in the jar. This pickle can be stored for up to 1 year.

Daliche Pakode

Mix Dal Pakoda in English
मिक्स डाळींचे खुसखुशीत पकोडे

साहित्य:

उडीद डाळ -१ कप

मूग डाळ – १/२ कप

पोहे – २ चमचे

मेथ्या-१/२ चमचा 

खाण्याचा सोडा -१/२ चमचा

आले – लसूण पेस्ट  -१ चमचा

हिरवी मिरची पेस्ट -१ चमचा

कोथिंबीर बारीक चिरलेली -३ चमचे

जिरे पावडर -१ चमचा

हळदी पावडर -१/२ चमचा

मीठ स्वादानुसार

तेल आवश्यकते प्रमाणे

कृती :

१.    उडीद डाळ, मूग डाळ आणि मेथ्या रात्रभर पाण्यात भिजून ठेवावे.

२.    पाणी काढून टाकावे. मिक्सरमधून डाळीचे मिश्रण बारीक व घट्ट वाटून घ्यावे.

३.    आता पोहे, खाण्याचा सोडा, आले-लसूण पेस्ट, हिरवी मिरची पेस्ट, जिरे पावडर, हळदी पावडर, कोथिंबीर आणि मीठ वरील मिश्रणात मिक्स करावे.

४.    २-३ मिनिटासाठी वरील मिश्रण मिक्सरमधून वाटून घ्यावे. वरील सर्व साहित्य मिश्रणात एकजीव होईल.

५.    कढईत तेल गरम करा आणि पकोडे सोनेरी रंगाचे तळून घ्या.

६.    गरमागरम पकोडे हिरव्या चटणी सोबत किंवा टोमाटो सॉंस सोबत वाडा.

Kanda Bhaji

Kanda Bhaji (Bhajiya):

Preparation time : 10 minutes

Cooking time : 15 Minutes

Serves 4 persons

Ingredients:

4 Onions sliced

1 cup besan

1 tsp turmeric

1 pinch baking powder

1 tsp green chilly paste

1 tsp coriander-garlic paste

1 tsp cumin powder

Salt as per taste

Oil as required

Method:

1. Mix all ingredients well, except besan and keep it aside for 15 mins.

2. Then add besan with little water and mix well. The mixture should neither be very thick nor free flowing. Make sure that the onions are slightly coated with besan.

3. Heat oil in kadhai and deep fry the bhaji’s on medium flame so that bhajis are cooked properly.

4. Serve with green chutney or tomato sauce or curd chutney.

Mix Dal Crispy Pakoda

Mix Dal Pakoda in Marathi
Mix Dal Crispy Pakoda

Ingredients:

Urad Dal - 1 cup

Moong Dal 1/2 cup

Poha/beaten rice 2tsp

Fenugreek seeds 1/2 tsp

Eating soda 1/2 tsp

Ginger garlic paste 1 tsp

Green chilly paste 1 tsp

Chopped coriander 3 tsp

Cumin(jeera) powder 1 tsp

Turmeric(haldi) powder 1/2 tsp

Salt to taste

Oli as needed

Method :

1. Soak urad dal, moong dal and fenugreek seeds together in water for overnight.

2. Drain the water. Grind the dal into a fine batter. The batter should be smooth and thick.

3. Add poha(beaten rice), eating soda, ginger-garlic paste, green chilly paste, cumin powder, turmeric powder, coriander and salt to the batter.

4. Grind it for 2-3 minitues. All ingredients mix well in the batter.

5. Heat oil in a deep pan and fry the pakodas, it turns golden in color.

6. Serve hot with green chutney or tomato sauce.

Dahi vada

Dahi vada (Curd vada)

Prep time - under 30 mins

Cook time - under 30 mins

Main Ingredients:

Whole Urad dal (without skin)- 2 cup

Fried Gram - 1 tsp

Raw Rice - 1 tsp

Green chillies - 4-5

Ginger grated - 1 tsp

Salt as needed

Curd - 3 cups whisked

For Garnishing

Green chutney

Sweet chutney

Roasted cumin powder - 2 tsp

Red chilli powder - 1 tsp

Finely chopped coriander leaves

Method

1. Soak urad dal, fried gram and rice at least 2 hours. Keep it in the fridge for 1 hour before grinding.

2. Drain all the water completely and add green chilli, grated ginger, salt needed and grind to a smooth paste. Mix the batter well.

3. Heat oil, then dip your hands in water, take a little batter and make small lemon sized ball.

4. Deep fry with medium flame till golden brown. Drain the oil well and keep it aside.

5. After frying all the vadas, soak these vadas in water for about 3-4 minutes. Gently squeeze to drain all the water. Arrange it in a plate or serving bowl.

How to serve

1. Place vadas in a serving bowl. Whisk curd adding green chutney, chilli powder, roasted cumin powder and salt needed.

2. Pour the curd over the vadas. Sprinkle or garnish with little of roasted cumin powder, red chilli powder and finely chopped coriander leaves.

3. Drizzle sweet chutney over it. Refrigerate for half an hour and then serve chilled. Garnish with sev before serving.

TIP:

There are 2 ways to check if the batter is perfect-

1.It should float when a spoon of batter drop in a cup of water.

2.If you dip your hands in water and take a little batter, it should not stick to your hands.

Paneer Tikka Masala With Gravy

How To Prepare Paneer Tikka Masala Gravy

Ingredients

For marination

Paneer -200 grams

Hung curd - 1/2 cup (see notes below)

Tomato - 1 big (remove the seeds)

Capsicum - 1 green (remove the seeds)

Red chilli powder- 3/4 -1 tsp

Ginger garlic paste -1/4 tsp

Kasoori methi -1/4 tsp

Lemon juice - 1 tbsp

Salt as required

Oil - 1 tbsp

2 tbsp of oil for shallow frying

For the gravy 

Cream - 1/4 cup (Dairy cream)

Finely chopped onion -1 big

Tomato puree - 1 cup

Ginger garlic paste -1 tsp

Coriander powder - 2 tsp

Cumin powder -1/2 tsp

Turmeric powder -a pinch

Chilli powder -1/2 tsp

Cumin seeds- 1 tsp

All purpose flour/maida -1/2 tsp

Garam masala powder - 3/4 tsp

Oil - 1 tbsp

Preparation

1) Cut paneer properly into fine cubes, capsicum and tomato into big square pieces.

2) For matination, take a bowl, add paneer, big square pieces of capsicum and tomato. Mix hung curd, salt, kasoori methi, ginger garlic paste, chilli powder, lemon juice and oil. Mix well and keep the mixture aside for 1 hour. Let it marinate.

3) Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato both sides till light brown. If possible shallow fry paneer, tomato and capsicum separately and keep it aside.

Method

1) Heat oil in a pan, add jeera seeds till splutters, add onion and saute nicely till it becomes transparent. Now add ginger garlic paste, maida, turmeric powder and cook for a further few minutes.

2) Add tomato puree, coriander powder, cumin powder and chilli powder to get proper spice, needed salt and cook till the mixture oozes out oil. (we have already added salt for the vegetables and paneer). Add a cup of water, bring it to boil.

3) Add the shallow fried paneer, capsicum, tomato, garam masala and cook on low flames for 5 minutes.

4) Turn off the flame, stir in cream, garnish with coriander leaves and Serve hot.

Note 

Hung curd - Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. While hanging 2 cups of curd i got 1/2 cup of hung curd.

How to make Malai Kofta - Malai Kofta Recipe

How to make Malai Kofta

Ingredients needed for koftas
Potato -2 or 1/2 cup boiled and mashed
Mixed vegetables - 1/2 cup (carrot, beans,peas)
Paneer/ cottage cheese - 1/2 cup
Finely chopped Green chillies -1
Cumin powder -1 tsp
Coriander leaves - 2 tbsp finely chopped
Cashew nuts -1 tbsp (finely chopped)
Red chilli powder -3/4 tsp
Coriander powder -2 tsp
Cornflour - 3/4 tsp
Salt as needed
Oil for frying koftas

Ingredients needed for the sauce
Dairy Cream -1/4 cup
Tomatoes -3
Ginger-garlic paste -1 tsp
Onion -1 big
Cashew nut - 1 tbsp coarsely powdered
Garam masala powder - 1/2 tsp
Coriander powder - 2tsp
Cumin powder -1 tsp
Turmeric powder -1/4 tsp
Red chilli powder - 3/4 tsp
Oil -1 tbsp
Salt as needed
Oil - 1 tbsp
Caraway Seeds -3/4 tsp

Preparation
Boil all vegetables, that are beans, carrot, peas and potatoes in a vessel. Put the vegetables (beans, carrot and peas) in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking. Grate paneer and keep it ready.

Method 
Take a bowl, mix together mashed potatoes, grated paneer, vegetables, finely chopped green chillies, finely chopped coriander leaves, chilli powder, cumin powder,  coriander powder, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.

Make a small balls and roll them in cornflour. This is done to absorb any moisture left.

Heat oil and fry the koftas in batches in medium heat until golden brown.

Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.


Now we will prepare the sauce
Heat a tbsp of oil, fry chopped onions until golden brown. Saute continuously for even browning.

Add ginger garlic paste and saute for a few more minutes.

Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Add salt required and allow it to cool.

When it cool down properly, blend it to a fine paste.

Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

Add 1 cup of water, cream, cashew nut powder and bring it to boil in low flame.

Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

Sprinkle garam masala and finely chopped coriander leaves and serve hot.

Vegetable 65 Recipe

How to make Vegetable 65 Recipe:

Prep Time: 10 minutes

Cook Time: 10 minutes

Vegetable 65 Recipe is a wonderful Chinese Starter, made with Mixed Vegetables.

Ingredients

1 cup cauliflower

1/2 cup cabbage

1 medium capsicum

1/2 carrot

1/2 zucchini (if available)

2 medium potatoes, boiled

1 onion, sliced

1/2 cup green bell pepper, sliced

1 teaspoon carrot, sliced

1 tablespoon cabbage, shredded

1 tablespoon finely chopped ginger and garlic each

2 fine chopped green chillies

1/2 teaspoon cumin seeds

1/2 teaspoon soy and red chilli sauce each

1 teaspoon vinegar

1/12 teaspoon white pepper powder

2 tablespoon maida

1 tablespoon corn flour

1/10 teaspoon red orange food colour

Few Spring onions (for garnishing)

Salt to taste

Oil for deep frying

Instructions

1.  Mix the corn flour in 1 cup of water and set aside. Mash the boiled potatoes in a bowl and keep aside. Finely chop the cauliflower, cabbage, capsicum, carrot and zucchini into very fine pieces. You can chop them in chopper as well. Mix salt and white pepper powder in it.

2. Add mashed potatoes in finely chopped veggies mixture and make small oval shaped balls.

3. Heat good amount of oil in a frying pan and keep the flame very low need for deep fry.

4. Take maida in a small bowl and gradually add water for making a medium thick batter. Coat the vegetable balls in prepared mixture and deep fry in hot oil.

5. Heat 1 tablespoon of oil in another pan and add cumin seeds. When the seeds start to pop up, saute the sliced onion for 2 minutes till the onion becomes transparent.

6. Add ginger, garlic and green chillies. Also mix sliced capsicum, carrot and cabbage. Stir fry on a high flame. Add cornstarch and mix well.

7. After a quick boil, add fried balls, salt and sauces. Mix in little water and food colour.

8. Mix in green spring onions and cook for 2 more minutes and serve.

Notes

1.    Sometimes you can serve only fried balls with your evening tea, they taste really delicious.

Pooran Poli With Aamras

How to make Aamras:

Ingredients:
      4 big mangoes (Aam)
      1 cup sugar
      1/2 tsp crushed cardamoms (optional)

Method:

1.    Wash the mangoes in normal tap water, peel and cut into small pieces.

2.    Grind the mango pieces in a mixer and strain the juice as much as you can.

3.    Mix the sugar in the mango juice.

4.    Add crushed cardamoms and water for required consistency. Stir well & keep in fridge.

How to make Pooran Poli

Ingredients

       For Kneading Flour
       Wheat flour or flour – 5 cups
       Salt - to taste
       Oil or Ghee – 1 tablespoon
       Water – as required

For Prepair  Pooran

       Split Bengal gram (Chane ki daal)– 4 cup
       Sugar – 2 cups
       Green cardamom (Chhoti Elaichi)– 8 to 10
       Nutmeg (Jaiphal / Javitri ) – a small pinch
      Ghee or refined oil

Method:

Take wheat flour, add 1 tablespoon oil and salt to taste and mix well. Knead smooth dough  using warm water. Cover and keep it aside.

Boil split bengal gram in pressure cooker with water till 3 whistles.

Take out lentil and strain it through a strainer, then grind finely in mixer without water.

Heat 1 tablespoon ghee, add ground lentil and powdered sugar Fry for 5 minutes,

When it cools, add powdered green cardamom and a small pinch of nutmeg (jaiphal).

 Now pooran is ready.

Now heat a pan. Make a small ball of dough, flatten and stuff 2 tablespoon of pooran.

 Seal and press between your palms (this helps while rolling your pooran poli, it will not break).

 Rub this stuffed ball with flour and gently roll.

Put pooran poli on pan. Apply oil on both sides and fry till it turns brown, turning regularly.

Make all pooran polis in this manner and serve hot with ghee and Aamras.

Kulfi ice cream (Badam Kesar Kulfi)

Ingredients
Milk - 5 cups
Sugar -1 cup
Fresh cream - 3/4 cup
Almonds - 2 tbsp (soak it in hot water and peel the skin)
Pistachio - 2 tbsp
Cashew nuts - 2 tbsp
Cardamom (powdered) -1/4 tsp flat
Saffron strands - few strands (soak saffron in some milk (1 tbsp) and keep it aside.)

Preparation 
Grind cashew nuts, pistachio and peeled almonds with a little milk.

Method
1. Boil milk till it reduces to half quantity. Keep stirring.

2. Add sugar and let it dissolve. Stir well.

3. Add all the grinded nuts, cardamom powder and cook for 3-4 minutes.

4. After it cools, add fresh cream and saffron. Mix well.

5. Pour it into kulfi moulds and freeze. It will take 6-7 hours to set.

If you do not have kulfi moulds, freeze it in an aluminium box.

Show it under running water for a few seconds to remove kulfi from kulfi moulds.

Veg Fried Rice

Prep & cooking time: 30 min | Serve: 3- 4

 Ingredients:

2 cups basmati rice or medium to long grained rice
2 cups finely chopped vegetables (i used 8-10 beans, 1 medium size carrots, ½ cup cabbage and capsicum)
1/2 cup finely chopped spring onions.
2 tbsp oil
1 tsp finely chopped garlic
2 tsp minced ginger
1/2 tsp pepper powder
1 tsp soya sauce
1 1/2 tsp vinegar
salt as required

Method:                    

Rice:

Wash and soak rice for 20 minutes before cooking. Drain the water completely. Boil 4 cups of water; add drained rice once the water boiled well. Cook the rice on medium flame with the lid. When it done fluff the rice with fork. Let the rice cool completely, cover and keep the rice aside.

Veg Fried Rice:

1) When the rice is cooling, finely chop the veggies and keep aside.

2) Heat oil in a wok or a pan. Tip in the minced ginger and garlic, saute for some seconds, no need to brown the garlic and ginger.

3) Add the spring onions (Reserve little spring onion for garnishing) and stir fry till they are transparent. Add all the veggies and stir fry on a high flame.

4)Continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt. Cook till they are almost cooked and yet retain their crunchiness and crispiness.

5)Add in the soya sauce, pepper powder, vinegar. Stir quickly and add the rice. Stir fry for a few minutes till the sauce has coated the fried rice well.

6)Garnish with little spring onion and serve hot veg fried rice.