HinduOfUniverse
Indian Cooking Recipe : Beetroot Soup
Ingredients :
2 beetroots
2 tsp basamati rice
2 tbsp butter
2 to 3 cups water or
vegetable
stock
Salt
Pepper
Method :
First peel the
skin of the beetroots and grate them.
In a vessel melt the butter and add the grated beetroot and basmati rice and
cook till it is soft and make sure it doesn't lose its colour.
Then add water or the vegetable stock, salt and pepper and bring it to a
boil till the grains of rice are soft.
Ready to serve hot with grated Cheese or dash of Butter.
Indian Cooking Recipe : Apple Banana Salad
Ingredients :
1 apple
2 bananas
2 red chillies
25 gm grated coconut
2 tsp chopped corriander leaves
½ tsp sugar and salt to taste
Method :
Wash and deskin
the apple and grate it.
Chop the bananas into small pieces.
Take a 'Kadai' (or a frying pan) and add 2 tsp of
cooking
oil
, few mustard
seeds & Cumin seeds (Jeera) and wait untill they splutter. Add the two red
chillies and fry till brown.
Cool the mixture in the frying pan. Add in grated apples, chopped bananas,
coconut, corriander leaves, sugar and salt.
Indian Cooking Recipe : Any Time Cool Drink
Ingredients :
4 large apples
4 tbsp sugar
6 bottles lemonade
1 bottle soda
juice of 1 lemon
1½ teacups orange squash (approx)
chopped fruits (seasonal)
crushed ice to serve
Method :
Keep the lemonade
and soda bottles to chill.
Peel and cut the apples into big pieces.
Put the sugar, lemon juice and 1 teacup of water and allow to cook.
When cooked, blend in a liquidizer.
Before serving put the orange squash and the chilled lemonade and soda and
stir well.
Serve ice-cold with chopped fruit and crushed ice.
Indian Cooking Recipe : Modak
Ingredients :
2 plantains
¼ pav maida
1 pinch salt
2 cardamom pods
2 tsp sugar
ghee for frying
Method :
Peel plantains. Mash
and put sugar, salt, powdered cardamom and maida.
Stir properly to make a dough.
Heat ghee in frying pan, drop small pellets of dough gently into ghee and
deep fry till it turns reddish brown in colour.
Instead of ¼ pav maida, fine soji and rice flour mixed with maida (totally ¼
pav) can be used.
CHOCOLATE CHIP COOKIES RECIPE
Ingredients:
1 1/4 cup Fine Wheat Flour (Maida)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1/2 cup Brown Sugar
1/4 cup Sugar
1 small sized Egg
1 tsp Vanilla Essence
1 cup Chocolate Chips
1/2 cup chopped and roasted Walnuts
How to make chocolate chip cookies:
-
Mix the flour, baking soda and salt evenly in a bowl.
-
With the mixer running, beat butter, sugar and brown sugar together
until creamy.
-
Add the egg and vanilla essence.
-
Now add flour.
-
When flour is fully blended mix the chips and walnuts.
-
Preheat the oven to 190 degrees.
-
On a tray place a large ungreased cookie sheet.
-
Now drop a spoonful of the batter on the sheet 2 inches apart.
-
Bake for 10 -1 2 minutes.
MIX FRUIT RAITA
Ingredients:
Indian Cooking Recipe : Chequered Barfi
Ingredients :
For the Badam barfi
:
1 cup almonds
½ cup sugar
¼ tsp elaichi powder
For the Cashew
Barfi :
½ cup sugar
¼ tsp elaichi powder
For the Pista
Barfi :
1 cup pistachios
½ cup sugar
¼ tsp elaichi powder
a few drops of green food colouring (optional)
For the
Chequered Barfi :
a few saffron
strands
1 tbsp milk
4 to 5 edible silver leaves
Method :
For the Badam Barfi
:
Soak the almonds in
warm water for 30 minutes.
Drain all the water, peel the almonds and blend them to a fine paste in
mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of 1 string
consistency.
Put the almond paste and elaichi powder and cook over a slow flame.
Keep on stirring continuously for about 5 to 7 minutes till the mixture
leaves the sides of the pan.
Shift to a plate and cool slightly. Keep aside.
For the Cashew
Barfi :
Soak the cashewnuts
in warm water for 30 minutes and wash them 2 to 3 times.
Drain all the water out and blend the cashewnuts to a fine paste in a mixer.
Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string
consistency.
Put the cashew paste and cook over a medium flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the
sides of the pan.
Shift to a plate and cool slightly. Keep aside.
For the Pista
Barfi :
Soak the pistachios
in warm water for 30 minutes.
Drain all the water, peel the pistachios and blend them to a fine paste in a
mixer. Keep aside.
Melt the sugar in ½ cup of water and prepare a syrup of one string
consistency.
Put the pista paste, elaichi powder and green colour and cook over a slow
flame.
Keep on stirring continuously for 5 to 7 minutes till the mixture leaves the
sides of the pan.
Shift to a plate and cool slightly. Keep aside.
For the
chequered Barfi :
Melt the saffron in
the milk, add it to the cashew barfi and stir well.
Divide the badam barfi, cashew barfi and pista barfi into 3 equal parts.
Roll out each part into a cylinder of 200 mm. (8") length and 6 mm. (¼")
thickness.
On a sheet of plastic, keep one badam roll, one cashew roll and one pista
roll next to each other, to form a layer.
Top the first layer with a cashew roll, pista roll and badam roll (in that
order).
Top with the third layer of pista roll, badam roll and cashew roll.
Press gently so that all the barfi rolls stick together to form a rectangle.
Garnish the rectangle with the silver leaves.
Cut the rectangle into 8 slices of 25 mm. (1") thickness.
Indian Cooking Recipe : Vegetable
Biryani (Light)
Ingredients :
4 cups basmathi Rice
200 gms ginger & garlic paste
6 green chillies
1 onion, finely chopped
2 tomatoes, finely chopped
10 gms
cinnamon
10 gms cloves
10 gms cardamom
cashew nuts
200 gms ghee
carrot & beans, finely chopped
100 gms peas
2 tsp garam Masala powder
3 tsp chilli powder
mint leaves & coriander leaves
½ lemon
Method :
Put ghee in a pan and
sauté the onions and tomatoes
Put cashew nuts, cloves, cinamon, cardamom in the ghee
Put mint leaves, coriander leaves, green chillies to the ghee. Put ginger &
garlic paste to it
Put garam masala and chilli powder, carrots, peas and beans to it
Put water in the mixture and add salt to taste .
Allow the mixture to simmer and put the rice
Put the lemon juice to it and then keep the rice to be cooked.
Indian Cooking Recipe : Kesar Bhath
Ingredients :
1 pav raw rice
1 pav sugar
12 tbsp ghee
3 cardamom pods
3 cloves
10 to 12 cashewnuts
1 pinch saffron
a few raisins
Method :
Wash rice. Pressure cook or cook very
moderately.
Roast cloves with a little ghee and crush them.
Mix water to sugar and heat till syrup is formed, that can be drawn into long
strings.
Then put powdered cardamom, saffron in a little milk, raising and cloves,
along with the "cooked and ready" rice.
Pour ghee. Turn over constantly, till ghee reappears on the sides of the
vessel.
Take out from flame and serve.
Indian Cooking Recipe : Dal
Ingredients :
1 cup toovar dal
4 tomatoes
6 green chillies
2 red chillies
½ tsp sambhar powder
a small pinch hing
¼ tsp
mustard
¼ tsp haldi
1 lemon
1 tsp salt to taste
2 tsp
cooking
oil
a few curry leaves
a small bunch cilantro, finely chopped
Method :
Cook dal with haldi
and keep it aside.
Heat some oil and put the mustard in it.
When they crackle put red chillies, green chillies, hing, curry leaves, and
tomatoes and sauté this for a few minutes.
Once the tomatoes are cooked, add sambhar powder, and salt to this.
Now put the cooked dal, and let this cook until the flavour comes out.
Garnish with chopped cilantro, and squeeze lemon juice.
Indian Cooking Recipe : Dahi Bhaath
Ingredients :
½ pav rice
4 green chillies
1 tsp table salt
1 small piece ginger
2 tsp ghee
a few coriander leaves
2½ cups curds
1 tsp chana dal
1 tsp black gram dal
½ tsp mustard seeds
1 sprig curry leaves
Method :
Wash rice and cook.
Keep aside.
Put chopped green chillies, minced ginger and salt in the curds..
Mix cooked rice with the curds and turn over gently.
Season with
mustard,
black gram dal, chana dal and curry leaves in ghee, using a ladle.
Put chopped coriander leaves. Turn over and serve.
Indian Cooking Recipe : Coconut Rice
Ingredients :
2 cups rice
¾ cup coconut grated
¼ tsp
mustard
1 tsp channa dal
1 tsp urad dal
2 red chillies
1 green chillies
A small pinch hing
A few curry leaves
Peanuts
Cashewnuts
3 tsp coconut oil
1 tsp ghee
¾ tsp salt
Method :
Cook rice with less
water as you would cook for pulav.
Dry roast grated coconut with 2 tsp of coconut oil until it turns brown.
Combine the roasted coconut, salt and cooked rice, and keep it aside.
Sauté mustard, urad dal, channa dal, hing, red chilles, green chillies, and
curry leaves in oil.
Add this to the rice and mix properly.
Fry cashews and peanuts with ghee and add it to the above.
Indian Cooking Recipe : Shrikhand
Ingredients :
1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder
For garnishing :
Silvers of pistachios and almonds
Method :
Hang the curds in a muslin cloth in a cool
place for about 3 hours until all the liquid had drained off.
Rub the saffron into the warm milk until it dissolves.
Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl
and churn using a hand blender.
Decorate with slivers of pistachios and almonds.
Ready to serve.
Indian Cooking Recipe : Mava Peda
Ingredients:
For the Mava Peda :
¼ cup powdered sugar
¼ tsp elaichi powder
a few saffron strands
For the Khoya (mava)
:
1 litre full fat milk
For garnishing :
2 to 3 slivered
pistachios
Method:
For the Khoya (mava)
:
Heat the milk in a
non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Allow it to cool
Indian Cooking Recipe : Sweet Lassi
Ingredients :
500 ml yoghurt
1/2 tsp salt
2 tbsp sugar
Crushed Ice
250 ml Water
Method :
Place all the ingredients in a blender
including ice and blend until it is a bit frothy.
Indian Cooking Recipe : Any Time Cool Drink
Ingredients :
4 large apples
4 tbsp sugar
6 bottles lemonade
1 bottle soda
juice of 1 lemon
1½ teacups orange squash (approx)
chopped fruits (seasonal)
crushed ice to serve
Method :
Keep the lemonade and soda bottles to
chill.
Peel and cut the apples into big pieces.
Put the sugar, lemon juice and 1 teacup of water and allow to cook.
When cooked, blend in a liquidizer.
Before serving put the orange squash and the chilled lemonade and soda and
stir well.
Serve ice-cold with chopped fruit and crushed ice.
Indian Cooking Recipe : Badam Milk Shake
Ingredients :
3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5
cinnamon
2 cups of water
Method :
Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind
well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake.
Indian Cooking Recipe : Health Drink
Ingredients :
2 tomatoes
1 carrot
1 orange
a few drops of lemon juice
3 drops saccharine or 2 pills saccharine
2 pinches salt
crushed ice for serving
Method :
Chop the tomatoes and
carrots into big pieces.
Put the orange segments and ½ teacup of water.
Blend it with all the remaining ingredients in a
liquidizer and strain.
Serve it with lots of crushed ice.
Indian Cooking Recipe : Iced Tea
Ingredients :
1 tall glass
1 cup water
1 tsp
tea
powder
5 tsp sugar
1 lemon's juice
10-15 ice cubes
Method :
Make black tea as usual with 5 tsp sugar
Take the tall glass and fill it more than ½ with ice cubes
Cool the black tea till only a bit warm
Pour the lemon juice over the ice cubes and also the black tea
Garnish with whole pudina leaves(1-2) and a lemon slice.
Indian Cooking Recipe : Lemon Ginger
Chill
Ingredients :
2 lemon juice
small piece ginger
5 mint leaves
Sugar according to your taste
Salt a pinch
4 cups water
Method :
Mix them all together
in the blender for few seconds.
Then strain it.
Chill it for few hours.
Add ice cubes.
Serve with lemon slices.
Ready to drink.
Indian Cooking Recipe : Pink Whiz
Cooler
Ingredients:
4 tbsp strawberry
ice-cream
4 bottles ice-cream soda
50 gms strawberry jelly
Method:
Keep the ice-cream
soda bottles to chill.
Melt the jelly in 1½ teacups of boiling water.
Keep it to set in the refrigerator. When set, cut the jelly into small pieces.
In a tall glass, put a little jelly, a little ice-cream and fill with chilled
soda.
Indian Cooking Recipe : Thandai
Ingredients :
1 kg sugar
½ kg water
40-50 almonds
½ katori saunf
30 cardamom pods
¼ katori black peppercorns whole
1 tbsp khuskhus
½ tsp rose water
1 tbsp kharbooj / tarbooj seeds skinned
Method :
Bring Sugar and water
to boil.
After making sure all the sugar is dissolved remove from heat and cool
completely.
Clean all other dry ingredients.
Soak each in water separately for 3-4 hours.
Drain all soaked ingredients.
Peel the almonds.
Blend all the ingredients to a very fine paste.
Place a strainer over a vessel and strain the blended liquid, pressing with
back of a spoon, extracting the liquid into vessel.
Add more syrup, a little at a time to extract more.
Pour back husk with some more syrup and blend again, strain and repeat till
all the syrup is gone and residue becomes dry and husk like.
Your thandai concentrate is now ready to be stored in clean airtight glass
bottles. It has a shelf life (refrigerated) of 6 months.
Ready to serve.
Blend milk, thandai and few ice cubes and serve chilled in tall glasses.
Indian Cooking Recipe : Plum Juice
Ingredients :
500 gms fresh plums
3 cups water
1 to 1 ½ cups rose syrup
1 tsp cumin powder
½ tsp black pepper-ground
1 tsp salt
1 ½ to 1 tsp citric acid
Method :
Put plums in water,
boil for about 3 minutes. Cool.
Remove pits by hand.
Put plums in blender and strain.
Add all above ingredients.
Mix and serve cold on ice.
Indian Cooking Recipe : Quick Tropical
Drink
Ingredients:
1 bottle Limca
1 tbsp vanilla ice-cream
1 tsp lemon juice
1 tbsp orange squash
For serving:
Crushed ice
Chopped fruit
Method:
Blend the Limca,
ice-cream, lemon juice and orange squash in a liquidiser.
Put crushed ice and chopped fruit on the top.
Ready to serve.
Indian Cooking Recipe : Winter Cocktail
Ingredients:
3 tsp lemon juice
2 tbsp orange juice
1 bottle soda
4 tsp sugar, powdered
3 strawberries, sliced
Method:
Keep the soda bottle
to chill.
Place the sliced strawberries at the
bottom of a tall glass.
Put the sugar and fruit juices.
Before serving put the chilled soda on the top.
Indian Cooking Recipe : Strawberry Milk
shake
Ingredients :
250 gms fresh
strawberry
1 litre fresh milk
Sugar as per taste
Strawberry ice cream
Method :
Wash the strawberry
and chop it finely.
In a blender put the strawberry, sugar and a cup of milk. Blend it to a smooth
paste.
Add the rest of the milk and blend it once again.
Strain it with a mesh into a large jar. Let this cool at least 2 hours.
Serve it in tall glasses with a scoop of strawberry ice-cream.
Diwali Recipe : Badam Doodh Recipe
Learn how to make Badam Doodh Recipe...
Ingredients:
2 cups milk
10 Almonds
Few strands of kesar
2 tsp sugar (more as per you taste)
Method :
Blanch the almonds, peel and cut into thin slices, lengthwise
Soak kesar in 1tbsp warm milk for 10-15 minutes
Bring milk to boil
Add soaked kesar, sugar and almonds
Let it simmer on slow flame for a min
Stir well
Pour into cup, from a height
This way a lot of froth will form on the milk.
Serve piping hot
Diwali Recipe : Sitaphal Rabdi Recipe
Learn how to make Sitaphal Rabdi...
Ingredients:
1 cup Sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals
Method :
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.
Diwali Recipe : Fried Ice Cream Recipe
Learn how to make Fried Ice Cream Recipe....
Ingredients:
A few scoops of vanilla ice-cream
Oil for frying
Batter:
1 cup plain flour (Maida) mixed with 1 1/2 cups water
Rolling:
Crushed
corn
flakes
or desiccated coconut
Method :
Chill the ice-cream scoops in the
freezer. Dip the ice-cream scoops in the batter and roll into the corn flakes
or desiccated coconut. Deep fry in oil for few seconds. Serve with a sauce of
your choice.
Diwali Recipe : Creamy Hot Chocolate
Recipe
Learn how to make the Chocolate Recipe "Creamy Hot
Chocolate Recipe" for Diwali.
Ingredients:
For Cream
1/2 cup chilled heavy cream
1 1/2 tbsp sugar
Other Ingredients
2 cups milk
1 tbsp milk
1 tbsp unsweetened chocolate
1/4 tsp powdered unsweetened chocolate
Method :
Beat cream and sugar till it holds stiff peaks
Heat milk, remove 1/4 cup of milk in a cup
Add sugar and chocolate, stir vigorously
When fully dissolved and frothy, add to remaining milk.
Bring back to a boil, reduce, simmer 1/2 a minute
Pour into 2 large mugs from a height to make it frothy.
Top with whipped cream
Sprinkle powdered chocolate
Serve hot
Diwali Recipe : Basic Ice Cream Recipe
Learn how to make Ice Cream Recipe...
Ingredients:
1 liter milk boiled for 20 minutes on simmer.
200 gm sugar
2 eggs beaten separately
1 level teaspoon stabilizer (dissolved in a little water)
1 rounded tablespoon of liquid glucose.
1 teaspoon vanilla essence
250 gm fresh cream
6 tablespoons of powder milk
Method :
Put milk in a pan and boil it, keeping
it on slow flame. Beat the yellow of the eggs and slowly pour them into the
milk . Take care to whisk the milk simultaneously or instead of a smooth
custard, you will have strings of over cooked eggs. Add the liquid glucose,
stabilizer, sugar and mix well till they both dissolve. When the milk has
cooled, fold in the well beaten egg whites, add the vanilla essences and
freeze. When the ice cream has set, beat in the cream and 250 gm fruit pulp
and re-freeze it again in a box. Be careful that the box is absolutely dry or
else you will find icicles in your ice cream.
Flavor: If you want mango ice
cream, then you add the mango pulp, if you want strawberry ice cream, then you
add the strawberries and again if you want chocolate ice cream, all you have
to do is to add hot chocolate by boiling 4 tablespoons of chocolate or cocoa
powder in 4 tablespoons of water and boiling it for approximately two minutes
and adding it to the basic recipe at the time of adding the cream. Ensure that
the sugar dissolves
Diwali Recipe : Coffee Fizz Recipe
Learn how to make Coffee Fizz Recipe...
Ingredients:
1 1/2 cup milk
4 tbsp. filter coffee decoction or 2 tsp. instant coffee
3 tsp. sugar ground
4 tsp. hot water (if using instant coffee)
2 scoops vanilla ice-cream
1/4 tsp vanilla essence
Indian Sweet Recipe, Diwali Sweet Recipe : Almond Seera
Recipe
Learn how to make Almond Seera Recipe for the festive occasion of Diwali!
Ingredients:
1 cup coarse wheat flour
1-1/2 cups blanched almonds (refer note)
1 cup sugar
3 cups water
1 tsp. cardamom powder
1/4 tsp. saffron strands crushed
1 tbsp. warm milk
1-1/4 cup ghee
8-10 blanched almonds chopped into slivers or halved
Method :
Rub and dissolve saffron in milk, keep aside.
Dry and powder blanched almonds, saving 10 for garnishing.
Melt ghee in a large heavy pan.
Add flour, stirfry for 2-3 mintes.
Add almond powder, stirfry till golden and aroma exudes.
Take care to stir continuously.
Add water, stir and cook.
Add sugar, and cook further, stirring gently.
When ghee starts to exude, add cardamom and saffron.
Stir, and take into
serving
dish.
Garnish with chopped almonds.
One may put it in hotcase to keep hot, reheat in microwave, or in a pan.
Indian Sweet Recipe, Diwali Sweet
Recipe : Spicy Khaja Recipe
Learn how to make Khaja Recipe for the festive occasion
of Diwali!
Ingredients:
2 cups gram flour
1/2 cup plain flour
2 tsp. red chilli powder
1/2 tsp. omam seeds (ajwain)
1/2 tsp. cumin seeds
1 tbsp. coriander very finely chopped
1 tbsp. oil
salt to taste
oil to deep fry
Method :
Mix both flours together.
Make a well in the centre, add all other ingredients, except oil to deep fry.
Mix them well in the flour.
Add enough water to make a soft pliable dough.
Divide dough to make small (4" diameter) thin rounds.
Prick on both sides with a fork.
Allow to dry on a clean cloth for 25-30 minutes.
Deep fry in hot oil till a light browning appears.
Do not over fry.
Drain and cool completely before storing.
Indian Sweet Recipe, Diwali Sweet
Recipe : Shankarpala Recipe
Learn how to make Shankarpala Recipe for the festive
occasion of Diwali!
Ingredients:
1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry
Indian Recipe for Diwali : Royal
Vermicilli Kheer
Ingredients:
Vermicilli - 1/2 cup (thin variety)
Milk - 4 cups
Sugar - 1/2 - 3/4 cup
Cream - 1/4 cup
Ghee - 4 tabs
Almonds - 2 tabs
Cinnamon
powder - 1 level tsp
Bananas - 3 (small)
Method :
Fry vermicilli in 2 tabs of ghee,till
light gold in colour.let it gets cold.Skin almonds-chop them into small
pieces.Fry in 2 tabs of ghee,tillwell toasted.
Boil the milk,add the vermicilli
and keep on stirring over low heat tillthe vermicilli is just cooked and the
milk is thick.(Do not over cook the vermicilli).Reduce heat and add sugar
little by little-stirring all the time till the sugar dissolves.
Remove from heat,when cold,mix in
the cream,almonds,cinnamon powder and chopped bananas.Serve chilled with a
little silver varg on top for decoration.
Indian Sweet Recipe, Diwali Sweet
Recipe : Agra Petha Recipe
Learn how to make Agra Petha Recipe for the festive
occasion of Diwali!
Ingredients:
1 kg. Firm white pumpkin
800 gms. sugar
2 tsp. calcium hydroxide (kitchen lime)
1/2 tsp. alum powder
1 tsp. rose water
3-4 drops kewra essence
2 cups water
Method :
Dissolve alum in 1/2 cup water. Keep aside.
Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
Peel pumpkin, dicard seeds, mushy centre.
Cut into 1"x2"x1" rectangular blocks or as desired.
Prick all over with a metal skewer or fork.
Put pieces in lime water. Soak for 30-35 minutes.
Drain, wash under clean running water for 2-3 minutes.
Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
Drain, boil pieces in a large heavy pan, till a little soft and exuding water.
Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup
method)
Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
Keep covered with a mesh, overnight.
Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
Drain out excess syrup, sprinkle essence and rose water.
Cool completely, refrigerate.
Indian Sweet Recipe, Diwali Sweet
Recipe : Anarsa Recipe
Learn how to make Anarsa Recipe for the festive
occasion of Diwali!
Ingredients:
4 cups rice
3 1/2 cups sugar powder
3 1/2 cups ghee
1 tbsp. poppy seeds
1/3 cup milk (approx.)
Method :
Wash and soak rice in plenty of water.
Change water everyday, repeating process for 3 days.
Now, drain all water, and spread on a clean cloth for 3-4 hours.
Grind to powder and sieve.
Mix in sugar, press and keep aside for 2 hours.
Sprinkle milk little by little, kneading mixture into a soft pliable dough.
On a clean plastic sheet, sprinkle a few poppy seeds.
Take a pingpong sized ball of dough, press onto sprinkled seeds.
Rotate and thin out dough with the hand, forming a 4" sized round.
Heat 3-4 tbsp. ghee in a frying pan.
Let in one round, seeds side up.
Shallow fry on low flame, till golden brown.
Drain and keep aside.
Repeat for remaining dough, add more ghee as required.
Cool very well for 5-6 hours before storing in airtight containers.
Indian Sweet Recipe, Diwali Sweet
Recipe : Badam (Almond) Katlee
Learn how to make Badam Katlee for the festive occasion
of Diwali!
Ingredients:
250 gms. almonds (soaked overnight)
200 gms. Sugar powdered
few tbsp. milk
Silver foil (optional)
Method :
Drain and change water from almonds.
Peel almonds, keep aside.
Wash once more, to remove any traces of brownishness.
Grind to a fine paste, using as little milk as possible.
In a heavy large skillet, mix paste and sugar.
Cook, stirring constantly, using a large handled spoon or spatula.
Take care of splattering in initial stages.
Also, do not stop stirring, or the mixture burnt and stuck to bottom of
skillet will spoil the taste.
When a soft lump is form, which leaves sides of skillet easily, take off fire.
Grease a clean work surface and a rolling pin with melted ghee.
Put lump on it, roll quickly while still warm, to 1/5" thickness.
Apply silver foil, and press lightly with foil paper.
Mark out long diamond shapes with a sharp knife.
When almost cool, remove carefully with a sharp edged wide spatula.
Cool completely before storing in layers between sheets of butter paper.
Indian Recipe for Diwali : Badam Ka
Seera
Ingredients:
1
1/2 cup almonds (soaked overnight)
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar
Carefully pour hot milk and
stir.Use a long-handled spatula as the mixture tends to splatter. When
thickens, add the sugar and cook, stirring continously and gently till ghee
begins to separate.Decorate with chopped nuts and serve hot.
Indian Sweet Recipe, Diwali Sweet
Recipe : Balushahi Recipe
Learn how to make Balushahi Recipe for the festive
occasion of Diwali!
Ingredients:
3 cups plain flour (maida)
3/4 cup ghee, melted & cool
Curds 1/2 cup
1/4 tsp. soda bicarb
1/4 tsp. fine cardamom powder
ghee to deep fry
Syrup:
1-1/2 cups sugar
3/4 cup water
5-6 drops lemon juice
Method :
Sieve together flour, and soda. Add cardamom powder.
Rub in ghee thoroughly.
Add curds and mix in one direction only.
Make stiff dough, add a tbsp. of tepid water if required.
Keep aside covered in a cool place or fridge for 1-2 hours
Make small rounds balls about 3” in diameter.
Press to flatten a bit, and make depression in center with thumb.
This is the traditional balushahi shape.
Heat ghee well in frying pan, cool a bit, then add a few patties.
Return to slow flame. Do not invert until one side is pinkish.
Invert carefully with
knife,
and fry other side similarly.
Repeat for all dough.
Meanwhile prepare syrup of 1 thread with sugar, water and lemon juice.
Drain, cool a bit, tranfer to syrup, allow to soak for 5 minutes.
Remove and keep on a perforated plate to drain excess syrup.
Cool completely, before transferring to air tight container.
Sugar Coated Balushahis:
Reheat remaining syrup till 2-1/2 thread consistency is obtained.
Coat above balushahis with this, or dip on side in the syrup.
Keep on mesh to cool, and let the sugar set to a white coat.
Sprinkle some red rose petals and crushed cardamom over them to decorate.
Indian Recipe for Diwali : Carrot Halwa
Ingredients:
Carrots -1/2 kg
(preferably Red Delhi Carrots)
Milk -1 litre
Cardamom -4 to 5
Sugar -1/4 kg
Charmagz -1 tbsp
(dried melon seeds)
Ghee or cashew nuts -100 gms
Almonds -a few
Method :
Scrap carrots and grate them.Bring milk
to a boil in a heavy bottomed pan.Add grated carrots.Cook on medium heat
stirring occasionally without closing the lid till the mixture is fairly
dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and melon seeds,mix well
till everything becomes semi solid dry. Then add ghee and fry well by adding
the nuts cashew nuts and badam. Decorate with silver foil and serve after
getting cold.
Indian Cooking Recipe : Dood Peda
Ingredients :
1 litre milk
¾ cup sugar
4 cardamom pods
Ghee for greasing thali
Method :
Heat milk on medium
flame and allow it to boil.
Then stir constantly till it becomes semi-solid or khova is formed.
Mix sugar. Lower the flame.
Continue stirring till the mixture thickens and leaves the sides of the
vessel.
Drop a sample of the mixture on a plate, and press between finger and thumb,
when cool.
If it does not stick, remove from flame. Add cardamom powder.
Mix well. Take small part on the palm and shape into round balls.
Flatten a bit. Lay them on a plate smeared with ghee.
Store in a container, when cool.
Indian Sweet Recipe, Diwali Sweet
Recipe : Parwal Sweet Recipe
Learn how to make Parwal Sweet for the festive occasion
of Diwali!
Ingredients:
500 gms. parwal
250 gms. sugar
450 gms. khoya
50 gms wholemilk powder
10 almonds
10 green pistachios
1/4 tsp. cardamom powder
few saffron strands.
Method :
Crush together almonds, pistas, in mixie.
Peel parwals carefully. Make lengthwise slit from top to bottom.
Put in boiling water, and simmer for 2-3 minutes.
Drain, remove, carefully squeeze out all water. Keep aside.
Roast khoya stirring continuously, till light pink and crumbly.
Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
Stuff into each parwal.
Tie each with some clean thread, if required.
Make sugar syrup with 1 cup water.
When syrup is just 1 thread consistency, drop in parwals,
Simmer for 2 minutes, remove carefully,and place on a mesh.
Cool, remove strings, cover with silver foil if desired.
Serve chiilled.
Indian Sweet Recipe, Diwali Sweet
Recipe : Khari Pudi Recipe
Learn how to make Khari Pudi for the festive occasion
of Diwali!
Ingredients:
2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. omam seeds
1/2 tsp.
turmeric
powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee
Salt to taste
Some dry flour for dusting
Oil to deepfry
Method :
Mix together plain flour and 1/4 cup rice flour.
Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well.
Add enough water to make a not too soft pliable dough.
Take a pingpong ball sized lump, shape into ball, roll.
While rolling use dry flour for dusting.
Roll into a large chappati. Apply ghee on top with back of spoon.
Sprinkle some rice flour all over.
Starting from one end, roll into a tight swiss roll.
Cut into 3/4" to 1" thick slices.
Take one, roll over it lightly once or twice only.
The pudi shoud just flatten enough to stay together.
Do not roll to make thin again.
Place on a clean cloth, to dry a bi.
Keep aside. Repeat till all dough is over.
Heat oil in a heavy frying pan.
Let in few pudis at a time in
hot
oil.
Fry on med. To low flame till very lightly golden.
Flip sides and repeat above.
Drain and keep aside to cool.
Cool completely before storing.
Indian Recipe for Diwali : Kheer Recipe
Ingredients:
Milk
1 liter
Rice 200 grams (soaked for ½ an hour before cooking)
Sugar to taste
Cashew nut a few (finely chopped)
Cardamom 4 to 5 pieces (peeled off seeds only)
Raisin a few (soaked few minutes before adding)
Method :
Put the milk on a pan and let it boil
for a few minutes, keeping the flame at low. Stir continuously when the milk
becomes a little thick. Put sugar into the milk and stir constantly until the
sugar melts. When the entire content is ready, put the rice in it and,
stirring at intervals, let it boil for a while. When the rice is cooked,
garnish it with the chopped cashew nuts, cardamoms and raisins. Serve it hot.
Indian Cooking Recipe : Malpuas
Ingredients :
For the Malpuas :
1 cup cream
4 tbsp maida
ghee for frying
For the Saffron
Syrup :
1 teacup sugar
a few saffron strands
2 tsp milk
2 tsp rose water (optional)
For garnishing :
2 tbsp chopped dry
fruits
Method :
For the Malpuas :
Combine the cream and
flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter
on it.
Fry on both sides using a little ghee until it becomes golden brown.
Drain on absorbent paper.
For the Saffron
Syrup :
Melt the sugar in 1
cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, put the saffron and rub until the saffron
dissolves. Add to the syrup. Put the rose water and keep the syrup warm.
How to Proceed :
Soak the malpuas in
the warm saffron syrup for 2 to 3 minutes and drain.
Garnish with dry fruits.
Ready to serve.
Indian Sweet Recipe, Diwali Sweet
Recipe : Mitha Khaja Recipe
Learn how to make Mitha Khaja for the festive occasion
of Diwali!
Ingredients:
1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry
Method :
Heat the water and jaggery till all of it dissolves in the water.
Strain and cool a bit.
Mix the cardamom powder and ghee in the flour.
Knead the flour with the jaggery water.
The dough should be stiff but pliable.
Break into approx. 20 parts.
Knead each with palm and roll into 4" rounds.
Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth for an hour or so to dry a bit.
Deep fry in hot ghee on low flame till light golden in colour.
Drain and cool for a while.
The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely.
Indian Cooking Recipe : Naan
Ingredients :
1 tsp superfine sugar
1 tsp active dry yeast
2 cups maida
¼ cup low fat margarine melted
1 tsp ghee
1 tsp poppy seeds
Method :
Put the sugar and
yeast in a small bowl. Put warm water and let the yeast gets dissolve.
Cover and keep aside for about 10 minutes or until yeast becomes frothy.
Put the maida in a bowl and make a well like depression in the middle.
Put the ghee, salt and yeast. Mix properly with hands.
Mix more water if needed. Transfer the dough to a floured surface and knead
well for about 5 to 7 minutes.
Cover and keep it to rise in a warm place for 1½ hours.
Preheat the broiler to 500 degrees F.
Divide the dough into equal parts and shape them into small balls.
Roll out each ball into ovals about 1 cm thick.
Arrange on a greased heavy-duty aluminum foil.
Grill under broiler for about 7 to 10 minutes or till well-cooked and golden
brown.
Indian Cooking Recipe : Misi Jaisi Roti
Ingredients :
2 teacups besan
1 teacup maida
1 teacup gehun ka atta
1 onion, finely chopped
2 - 3 green chillies, chopped
1 tsp ajwain
2 tbsp coriander, chopped
4 tbsp ghee
salt to taste
Method :
Combine all the
ingredients by using enough water and make a semi-stiff dough.
Knead the dough properly and keep for ½ hour. Knead again.
Roll out into thin rounds. Apply a little ghee and cook them either in a
pressure cooker or on a tava.
Ready to serve hot.
Pressure cooker
method :
Grease a pressure
cooker very lightly with oil. Take out the lid from the pressure cooker and
heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around
the inside of the pressure cooker till brown spots appear. Continue the same
procedure for the remaining naans. (One at a time you can apply 3 to 4 naans
inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.
Indian Cooking Recipe : Green Peas
Parathas
Ingredients :
For the stuffing :
2 teacups boiled green
peas
5 green chillies, finely chopped
1 tsp jeera
1 tbsp ghee
salt to taste
For the dough :
3 teacups whole meal
flour
2 tbsp ghee
½ tsp salt
For the parathas :
Ghee for frying
Method :
For the stuffing :
Mash the boiled green
peas. Heat the ghee in a vessel and sauté the jeera.
Put the green chillies, sauté for 1 minute and then put the mashed peas and
salt. Cook for 1 minute and allow the mixture to cool.
For the dough
Sieve the flour with
the salt. Apply ghee to the flour.
Use water and make into small parts.
Knead properly and divide into 10 to 12 parts.
How to proceed
Take a small part of
the dough, flatten a little and put 1 tbsp of the green peas mixture in the
center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle). Cook for a minute or two and turn
once. After 1 minute, put a little ghee around the edges, turn again and fry
the other side. When brown patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.
Ready to serve hot.
Indian Cooking Recipe : Mooli Aur Palak
Ka Paratha
Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
1 teacup, spinach, chopped
½ tsp lemon juice
2 tbsp ghee
1 tsp salt
For the stuffing :
2 teacups radish,
grated
2 tbsp coriander, chopped
2 green chillies, chopped
salt to taste
Method :
For the dough :
Mix the spinach and
lemon juice with 2 tbsp of water in a liquidiser.
Sieve the flours with the salt. Put the ghee and stir properly.
Put the spinach mixture and make semi-soft dough by adding enough water.
For the stuffing :
Sprinkle a little salt
over the radish and keep aside for ½ hour. Squeeze out the water.
Put the coriander, green chillies and salt.
How to proceed :
Roll out into thin
rotis. Cook them lightly on a tava and keep aside.
Whenever you serve, take one roti, spread some mixture and turn the other side
over it so that it becomes a half moon.
Apply a little ghee and cook on a tava on both sides.
Serve hot with fresh curds.
Indian Cooking Recipe : Hare Mattar Ki
Puri
Ingredients :
For the dough :
500 grams maida
2 tbsp fresh curds
1 tsp baking powder
1 tbsp ghee or margarine or butter
1 tsp salt
For the stuffing :
1 tsp maida
2 teacups green peas, boiled
5 green chillies, finely chopped
1 tsp jeera
½ tsp lemon juice
1 tsp ghee
salt to taste
Other ingredients
:
Ghee or oil for deep
frying
Method :
For the dough :
Sieve the flour
properly. Put the curds, baking powder, ghee and salt. Use some warm water to
a soft dough.
Knead the dough for 6 to 7 minutes.
Keep the dough in a wet cloth for at least 1 hour. Knead again for 1 minute.
Divide the dough into 20 balls and a flatten a little.
For the stuffing :
Mash the green peas
and put the green chillies.
Heat the ghee, put the jeera and sauté till they crackle.
Put the mashed green peas, chillies, lemon juice and salt and allow it to cook
for a few minutes.
Sprinkle the flour and cook for 2 to 3 minutes till the mixture becomes dry.
How to proceed :
Roll out each ball of
dough into a small round. Keep a tsp of the stuffing in the centre and seal
it.
Take a little flour and roll out thinly.
Deep fry in ghee.
Indian Cooking Recipe : Khus Khus Ki
Puri
Ingredients :
For the dough :
2 teacups maida
4 tbsp hot melted ghee
½ tsp kalonji
¾ tsp salt
For the stuffing :
4 tbsp khus-khus
¼ tsp asafoetida
2 tsp jeera
4 big red Kashmiri chillies
4 cardamoms
4 cloves
2 stocks
cinnamon
½ tsp kalonji
½ tsp ground ginger
2 tsp ghee
salt to taste
For the puris :
Ghee for deep frying
Method :
For the dough :
Sieve the flour
properly. Put the ghee, kalohji and salt to make a stiff dough for puri by
using enough water.
Knead properly.
For the stuffing :
Soak the khus-khus in
very little water and make a thick paste of it.
In a tava roast the asafoetida, jeera, chillies, cardamoms, cloves and
cinnamon for at least 2 minutes.
Powder the roasted spices properly. Heat the ghee in a vessel and sauté the
ginger and kalonji for ½ minute.
Put the khus-khus and sauté again for 1 minute. Take the vessel off the fire.
Put the powdered masala and salt. Stir properly.
How to proceed :
Divide the dough into
20 balls. Roll out one ball a little and put ½ tsp of filling in the center.
Lift the edges towards the center and seal the center so as to completely
envelope the stuffing. Roll again.
Repeat the same procedure for the remaining dough. Deep fry in hot ghee.
Ready to serve hot with potato
vegetable.
Indian Cooking Recipe : Layered
Chapaties
Ingredients :
For the chapaties
1½ teacups gehun ka
atta
1 tbsp ghee or butter
½ tsp salt
For dipping the
chapaties :
½ teacup milk
2 tbsp maida
For the stuffing :
2 potatoes, boiled
2 teacups finely chopped mixed boiled
vegetables
(French beans, carrots, cauliflower, green peas etc)
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
½ tsp haldi powder
1 tbsp cashewnuts, chopped
1 tbsp coriander, chopped
2 tbsp ghee
salt to taste
Method :
For the chapaties :
Combine all the
ingredients together to make a soft dough.
Knead properly and keep aside for ½ hour.
Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook
them lightly on a tava.
For the stuffing :
Finely chop the
potatoes. Heat the ghee, put the onion and cook for 1 minute.
Put the tomato and green chilli and sauté for 1 minute.
Put the potatoes,
mixed
vegetables
, chilli powder,
haldi powder, cashewnuts, coriander and salt.
How to proceed :
Grease a baking dish.
Put a chapati in it and spread a little stuffing.
Dip another chapati in the milk and maida mixture and keep it on the top of
the stuffing. Spread a little mixture again and continue ending with a dipped
chapati.
Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for
at least 15 minutes.
Cut into slices.
Ready to serve.
Indian Cooking Recipe : Makkai Roti
Ingredients :
½ kg maize flour
¼ kg wheat flour
4 tbsp plain
yogurt
3 cloves garlic, grated
4 green chillies, very finely chopped
1"piece ginger, grated
¼ tsp haldi
¼ tsp chilli powder
1½ tsp oil
salt and pepper to taste
oil for frying
Method :
Combine all the
ingredients and knead well with a light hand to make a dough. Put a little
water if necessary. Divide into equal parts.
Heat a griddle and grease with few drops of oil.
Roll out each ball into a medium sized chapati, and fry till both sides are
evenly browned.
Indian Cooking Recipe : Makai Aur Subzi
Ki Roti
Ingredients :
1½ teacups makai ka
atta
½ teacup cauliflower, grated
½ teacup methi leaves,
finely chopped
½ teacup coriander, chopped
2 green chillies, chopped
1 potato, boiled
salt to taste
Method :
Sieve the atta, put
the cauliflower, methi, green chillies, coriander and salt.
Grate the boiled potato and put in the mixture.
Put some warm and make soft dough.
Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook
on a tava until it becomes soft.
Ready to serve.
Indian Cooking Recipe : Venn Pongal
Ingredients :
2 cups rice
½ cup moong dal
a small pinch hing
curry leaves
cashews
½ tsp pepper
½ tsp cumin seeds
a small piece ginger, finely chopped
½ tsp ghee
1 tsp salt
Method :
Cook rice, moong dal
and haldi powder with extra water and keep it aside.
Sauté pepper, cumin seeds, hing, curry leaves, and ginger in 2 tsp ghee, and
add this to the above pongal.
Fry cashews in 1 tsp ghee and add to the above.
Add salt and remaining ghee and mix all the ingredients properly.
Indian Cooking Recipe : Vegetarian
Pulav
Ingredients :
¼ kg basmati Rice
25 gms carrots, chopped.
25 gms french beans, chopped.
25 gms cauliflower, chopped.
25 gms peas.
2 cloves
2 cardamoms
2 pieces
cinnamon
2 onion, sliced.
¼" piece ginger, crushed
3 flakes garlic, crushed
¼ tbsp chilli powder.
a pinch haldi powder
1 tbsp coriander, chopped
3 green chili
2½ cup water
3 tbsp ghee
salt to taste
Method :
Heat ghee in a
cooker, then put the cloves, cardamoms, cinnamom, sliced
onions and sauté for sometime.
Put the ginger garlic and sauté till it smells nicely.
Put the rice and mix for sometime, then put
vegetables,
chili powder, haldi powder, coriander leaves, green chilies, salt and water.
Close the cooker lid and pressure cook for 5 minutes. Take out from heat.
Ready to serve.
Indian Cooking Recipe : Vegetable
Biryani
Ingredients :
4 cups basmathi rice
200 gms ginger & garlic paste
6 green chillies
1 onion, finely chopped
2 tomato, finely chopped
10 gms
cinnamon
10 gms cloves
10 gms cardamom
4 cups
coconut
milk
(thick)
100 gms cashew nuts
200 gms ghee
carrot & beans, finely chopped
100 gms peas
2 tsp garam Masala powder
3 tsp chilli powder
mint leaves & coriander leaves
½ lemon
Method :
Put ghee in a pan and
sauté the onions and tomatoes.
Grind cashew nuts, cloves, cinnamon, cardamom, green chillies mint and
coriander leaves.
Put the mixture to the ghee
Put ginger & garlic paste to it
Put garam masala and chilli powder, carrots, peas and beans to it
Put coconut milk to the mixture, and add salt to taste .
Keep the mixture to boil and add the rice
Put the lemon juice to it and allow the rice to cook.
Indian Cooking Recipe : Vangi Bath
Ingredients :
2 cups rice
3 tsp coriander seeds
10 red chillies
cinnamon
stick a piece
2 cloves
2 elaychi
4 roja mokku
¾ cup coconut
a small piece ginger
cilantro
a few curry leaves
1.5 tsp imli paste
½ tsp mustard
¼ tsp haldi
cooking oil
4 tsp ghee
vegetables
like onions, potatoes, eggplant, cauliflower, and peas
1½ tsp salt
Method :
Fry coriander seeds, red chillies,
cinnamon stick, cloves, elaychi and roja mokku in oil.
Wet grind the above fried masala, 1 chopped onion, ginger, coriander leaves,
and coconut to a fine paste, and keep it aside.
Peel and cut potatoes into dices, and chop eggplant, and cauliflower and keep
it aside.
Sauté mustard, curry leaves, and the vegetables in a pan, and allow it to cook
for 10 to15 minutes.
Now put imli paste and 2 to 4 cups of water, and let it cook for sometime.
Now add the ground masala, haldi, and salt and let it cook for 10 to15
minutes, until the flavour comes out.
Wash rice and add it to above, and add 4 tsp of cooking oil, 4 tsp of ghee,
and 2 to 3 cups of water, and simmer the stove and stir it a couple of times
until the rice gets cooked.
Indian Cooking Recipe : Tomato Rice
Ingredients
3 cups rice
1 onion, finely chopped
2 tomatoes
200 gms ginger and garlic,
chopped
½ tsp coriander powder
1 tsp chilli powder
100 gms peanuts
coriander leaves
salt to tasteFor
garnishing
Chana dal,
Urad dal
Mustard
seeds
Red chillies
Method:
Heat some oil in a
pan and sauté the mustard seeds, chana dal,urad dal and the red chillies
Put onions and tomatoes in the oil and fry them properly.
Put chilli powder, peanuts and coriander powder to the oil and let them blend
with the mixture.
Put some salt to taste. Lastly, put the coriander leaves .
Boil the rice separately and keep them in a plate and leave the rice to cool
down.
Put the mixture to the white rice.
Indian Cooking Recipe : Sweet Saffron
Rice
Ingredients :
1 cup basmati rice
2 cups water
¼ tsp saffron threads
1
cinnamon
stick
5 cloves
½ cup maple sugar
1 tsp crushed cardamom seeds
3 tbsp silvered almonds
3 tbsp raisins
Method :
Boil water in a big
saucepan. Soak the saffron threads in 2 tbsp of boiling water.
Put the rice, cinnamon stick, cloves and salt in the remaining water. Allow it
to boil.
Reduce the heat to the low flame, cover and simmer until rice becomes tender
and all the water is absorbed.
Remove from heat and allow it to set for at least 5 to 10 minutes.
Mix the saffron, sugar and cardamom in a saucepan.
Heat on medium flame until the sugar gets dissolve.
Lower the heat and boil for a minute. Pour this syrup over rice and cover
again.
Heat the ghee and sauté almonds and raisins till almonds becomes golden brown
and raisins swell.
Pour the almonds, raisins and ghee over hot rice and gently fluff with a fork
to mix.
Ready to serve.
Indian Cooking Recipe : Pudhina Pulav
Ingredients :
1¾ cups basmati rice
2" piece ginger.
¾ cup curd
1½ cup mint leaves
2 bay leaves
4 to 6 green cardamoms
4 to 4 cloves
3 to 4 large cardamoms
8 to 10 black peppercorns
3¼ cups water for cooking
3 tbsp ghee.
Salt to taste
Method :
Clean and wash the
rice. Soak the rice in water for at least half an hour.
Peel and grind the ginger to a paste and also whisk the curd.
Wash & chop the pudina leaves reserving few for the garnish.
Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms,
large cardamoms, cloves and black peppercorns.
When they begin to crackle, put the ginger paste, stir well and put beaten
curd. Cook for 3 minutes.
Put water and allow it to boil and also add the salt for taste.
Drain the water from the soaked rice and add it to the water & bring to a
boil.
Now add the chopped pudina leaves and mix lightly.
Cover and cook on low heat for at least eight minutes or till the rice is
completely cooked.
Garnish with mint leaves.
Ready to serve.
Indian Recipe for Diwali : Motichoor
Laddu
Ingredients:
3
cups gram flour
2 cups water
4 cups sugar
3 tbsp rice flour
oil for frying
Method :
Mix gram flour and water to a
smooth thick batter. Put water in a large bowl and keep it handy. Heat oil in
a kadai and line it with a strainer that fits in neatly. Using a slotted
spoon, gently tap the gram flour batter through the holes into the oil. When
done, lift out the strainer with the fried boondi and drop on paper towels to
drain out the excess oil.
Quickly dip the boondis in the
bowl full of water kept ready and remove. Wipe dry the strainer before tapping
the next batch. When all the boondis are ready, bring water and sugar to a
boil to obtain syrup of soft ball consistency. Take 3 tbsp of the syrup, heat
it in a thick bottomed pan till frothy. Add the boondis and stir the mixture
till it begins to leave the sides of the pan. While still warm, shape a little
of the mixture into a laddu. Coat the hands with rice flour or cornflour for
easier handling. Makes about 20 laddus. Store in an airtight jar.
Indian Sweet Recipe, Diwali Sweet Recipe : Lapsee Recipe
Learn how to make Lapsee Recipe for the festive occasion of Diwali!
Ingredients:
1 cup wheat germ (dalia)
1 1/2 cup sugar or 2 cups jaggery
1 cup ghee
1 tbsp. chopped almonds & pistachios mixed
3 cups water
1/2 tsp. cardamom powdered
Indian Sweet Recipe, Diwali Sweet Recipe : Misri Roti
Recipe
Learn how to make Misri Roti for the festive occasion of Diwali!
Ingredients:
1 cup plain flour (maida)
1 cup sugar ground
1/2 cup melted ghee
1/2 tsp. cardamom seeds crushed
8-10 pistachios
8-10 almonds
Indian Recipe for Holi : Gujjia
Ingredients:
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps
cooking
oil.
( keep some more aside for deep frying)
200 ml water.
500 gms sugar.
Method :
Mix the six tablespoons of oil
with the maida. Using fingers, mix well so that the mixture takes the form of
breadcrumbs and binds to a certain extent. Now add some water and knead
lightly. Keep adding water as required and knead into a soft dough.
Set aside and cover with a damp
cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add
sugar into the khoya and mix well. Add almonds and kismis. Fry for a few
minutes and remove from the fire. Let it cool, roll out the kneaded dough into
a chapati, thicker and smaller than a normal chapati.
Fill half the chapati with the
khoya mixture, fold the chapati and seal the round, twisting the edges
inwards. Take care that the filling does not ooze out. Deep fry these gujjias,
a few at a time, till they are a deep golden brown. Fry on a slow fire. When
done, take them out with a sieve type ladle, draining the oil completely. Let
them drain further on a spread out newspaper, till all the grease is soaked
up. Store for use in an airtight
glass
jar.
Indian Sweet Recipe, Diwali Sweet
Recipe : Ghevar Recipe
Learn how to make Ghevar Recipe for the festive
occasion of Diwali!
Ingredients:
3 cups plain flour
1 cup solidified ghee
3-4 icecubes
4 cups water, approx.
1/2 cup milk
1/4 tsp. yellow food colour
1 kg. Ghee for deep frying
For syrup:
1 1/2 cups sugar
1 cup water
For topping: (optional)
1 tsp. powdered cardamom
1 tbsp. chopped almonds & pistachios
1 tbsp. milk in which 1/2 tsp. saffron has been rubbed in
Silver foil
Method :
Prepare sugar syrup of 1 thread consistency.(Refer features for procedure of
syrup)
Take solidified ghee in a large wide bowl.
Taking one icecube at a time rub the ghee vigourously.
Take more icecubes as required, till ghee becomes very white.
Add milk, flour and 1 cup water.
Mix to make smooth batter.
Dissolve colour in some water and add to batter.
Add more water as required.
Batter should be fairly thin (it should run offeasily when pour from spoon).
Take an aluminium or steel cylindrical container (do not use lid).
The height should be at least 12". And diameter 5-6".
Fill half with ghee. Heat.
When ghee is smoky hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle. Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
Lift carefully, at a slant, and place on wire mesh to drain.
Keep hot syrup in a wide flatbottomed container to fit in ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh
placed over
a container.
Cool a little, top with silver foil.
Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few
pinches
of cardamom powder.
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