RAS MALAI

INGREDIENTS:-

             Milk – 2 Litre

            Sugar – 2 Cup

            Lemon – 1

            Chironji – 1 tbsp

            Elaichi powder – ¼ tsp

            Almonds – 5 or 6

            Pistachios – 5 or 6

            Saffron strands – 4 or 5

HOW TO MAKE:-

              Firstly we will boil milk 1 litre of milk for making chena.

            When it is boiled, remove from flame and let it cool a little.

            Add lemon juice slowly into it to get fermented for making chena.

            When the milk is fermented, filter it using cotton cloth over a strainer.

            Squeeze out all the water from chena very carefully as it is hot.

            Also boil another 1 litre of milk in another pan to get it

thickened for ras malai.

Keep stirring the milk upto the bottom to avoid sticking to the base.

Pour cold water over chena to remove its sourness amd make it soft.

Again squeeze all water from chena.

Now press chena with fingers to make it soft for about 5 to 6 minutes.

Keep stirring the boiling milk over the flame.

In a pan, add sugar and 3 cups of water for making sugar syrup.

Keep kneading the chena to make it soft until syrup gets prepared.

Now make small round balls of chena and press a little from centre.

Transfer these chena balls in boiling sugar syrup and let it cook for

about 15 to 20 minutes. Keep checking in between.

The boiling milk would now gets almost thickened. Remove it from flame.

Add chopped almonds, cashews, chironji and elaichi powder and saffron.

Add 1 tbsp of sugar in it also and stir well.

The chena must have got spongy now in sugar syrup.

Let them cool. When cooled, shift these spongy chena balls to the thickened milk.

Cool it in refrigerator. Serve it chill.

Ras malai are ready to serve.

Try this recipe and share your views with us.

                

VEGETABLE CHEESE TOAST

INGREDIENTS:-

             Bread slices – 4

            Maida (plain flour) – 1 tbsp

            Butter – 2 tsp

            Cheese – 4 tsp

            Milk – 1 cup

            Boiled corn – 2 tsp

            Boiled peas – 1 tsp

            Capsicum – 1 (finely chopped)

            Tomato – 1 (finely chopped)

            Onion – 1 (finely chopped)

HOW TO MAKE:-

              Firstly toast all the bread slices in toaster.

            In a pan, add butter and plain flour and mix well.

            Cook it till colour changes to golden.

            Now add milk and stir well continuously.

            Let it boil for some time, then add cheese.

            Keep mixing and cook for another 5 minutes.

            White sauce is ready.

            Add boiled corn, peas, capsicum, tomato and onion into it.

            Mix well and spread on all bread slices.

            Preheat oven at 180 degree Celsius.

            Toast these bread slices in oven for about 5 minutes.

            Vegetable cheese toast are ready to serve.

                Try this recipe and share your views with us.

SABUDANA KHICHDI

INGREDIENTS:-

             Sabudana (sago) – 1 cup

            Boiled potatoes – 2

            Grated coconut – ¼ cup

            Peanuts – 2 tsp

            Cumin seeds – ½ tsp

            Curry leaves – 5 or 6

            Green chillies – 3

            Onion – 1 (finely chopped)

            Sugar – 1 tsp

            Red chilli powder – ½ tsp

            Turmeric powder – ½ tsp

            Oil – 1 tbsp

            Salt – to taste

            Coriander leaves – for garnish

HOW TO COOK:-

              Soak sabudana in water for about 4 hours.

            Heat oil in a pan and add cumin seeds.

            Then add curry leaves, green chillies and onion.

            Stir it well and roast it. Then add peanuts in it.

            Cut the boiled potatoes in small pieces and add in the pan.

            Fry all the things for about 1 minute.

            Add red chilli powder, turmeric powder, sugar and salt.

            Mix all the spices together very well.

            Add grated coconut and soaked sabudana also.

            Mix all the things in tha pan evenly and cook for about 5 minutes.

            Garnish with coriander leaves.

            Sabudana khichdi is ready to serve.

            Try this recipe and share your experience with us.

            

JALEBI

INGREDIENTS:-

             Maida (all purpose flour) – 1 cup

            Sugar – 1 cup

            Baking soda – 1 pinch

            Saffron threads – 4 or 5

HOW TO COOK:-

              Firstly we will make mixture for jalebi.

            Add water slowly to the maida and mix it

till all the lumps of maida get dissolved.

We have to make the mixture which is neither

too thick nor too flowly.

Now keep this mixture for fermenting for about

24 hours then we can use it for making jalebi.

Now we will make sugar syrup.

Add same amount of sugar and water in a pan

 to make one wire sugar syrup.

To check the one wire sugar syrup, take a little

Syrup in a spoon and let it cool. Then take a drop

on one finger and stick in between thumb.

If a sticky wire is forming in between then our

sugar syrup is perfect for jalebi.

Add saffron, mix well and turn off the gas.

After 24 hours, jalebi mixture will be ready.

Add a pinch of baking soda into it and whisk it.

Take a polyethene cone or a plastic bottle having

a hole in the cap for making jalebi.

Heat oil or ghee in a pan and keep the flame low.

Make round shape jalebis with the help of cone in oil.

Golden fry from both sides and then take out.

Soak in sugar syrup for about 2 to 3 minutes.

Then take out from sugar syrup.

Likewise make the others jalebi of the mixture.

Jalebis are ready to serve.

We can serve jalebi with hot milk or with rabri .

Try this recipe and share your recipe with us.

BESAN CHURMA LADOO

INGREDIENTS:-

             Gram flour (Besan) – 2 cup

            Semolina (sooji) – ½ cup

            Boora – 1 ½ cup

            Ghee – 1 cup

            Almonds – 10-12 pcs

            Cashews – 10-12 pcs

            Cardamom – 4 pcs

HOW TO COOK:-

              Firstly we will prepare a dough of besan.

            Take a bowl and add besan, sooji and 1/4 cup of ghee.

            Mix ghee properly in besan and sooji.

            Add little water and knead a hard dough of it.

            Keep this dough to rest for about 20 minutes.

            In this time, cut cashews and almonds into

small pieces.

Make a powder of cardamoms.

Now divide the dough into small balls like for chappatis.

Flat each ball a little like the shape of peda.

Heat rest of the ghee on medium flame and fry all pedas

till golden brown in colour from both sides.

Now we will break these fried dough balls with

the help of   grind stone.

Next we have to strain the mixture through a sieve

used for straining rice at home.

The rest of the thick part left is to be grind in the

mixture grinder to a fine powder.

Sieve it again.

Now we will dry roast the churma powder to enhance

the flavour.

After that, add boora, almonds, cashews and cardamom powder.

Mix it well then add ghee in it to make ladoos of it.

Mix it properly and evenly and make round ladoos.

Besan churma ladoos are ready to serve.

Try this recipe and share your views with us.

STUFFED PANEER KOFTA CURRY

INGREDIENTS:-

              Paneer (Tofu) – 250 grams

            Boiled potatoes – 2

            Corn starch – 4 tbsp

            Onion – 2

            Garlic – 5 or 6

            Ginger – 1 inch long piece

            Tomato – 2 or 3

            Green chillies – 2 or 3

            Cumin seeds – ½ tsp

            Asafoetida – 1 pinch

            Turmeric powder – ½ tsp

            Coriander powder – 2 tsp

            Dry mango powder – ½ tsp

            Red chilli powder – ½ tsp

            Salt – to taste

            Black pepper – 4 or 5

            Cloves – 4

            Cinnamon – 1 inch long piece

            Brown cardamom – 2

            Green coriander leaves – few (chopped)

            Fresh cream – ½ cup

               

HOW TO COOK:-

             Crumble the paneer and add corn starch and ¼ tsp of salt.

            Mash it evenly for about 4-5 minutes and Keep it aside.

            Mash the boiled potatoes in another bowl.

            Add coriander leaves, 1 ½ tsp of finely chopped onion,

ginger and garlic.

            Add ¼ tsp of salt and turmeric and ½ tsp of dry mango

powder, green chilly.

Mix all the things properly. Our stuffing is ready.

Divide aloo stuffing and paneer mixture into equal parts.

Flat paneer mixture and add aloo stuffing in the centre.

Cover it from all sides with paneer mixture and roll it

into round balls.

In similar way make the others koftas and deep fry in oil.

Dry roast the cumin seeds, cloves, black pepper, brown

cardamom, cinnamon and make a powder in grinder.

Also make a paste of onion, garlic and ginger.

Make a paste of tomatoes and green chillies.

Heat oil in a pan and add asafoetida, onion paste and

roast it. Then add tomato paste and again roast it.

Now add the powdered dry roasted spices and cook it

for 5 minutes. Add red chilli powder, salt, turmeric powder

coriander powder, fresh cream and cook it till oil starts

coming out of edges in the pan. Now add 1 ½ cup of water

and let the gravy boil for 10 minutes to get thickened.

Add fried koftas and again cook for 5 minutes.

Garnish with green coriander leaves.

Stuffed paneer kofta curry is ready to serve.

It is a very delicious recipe for some special occasion or

celebration. Try this recipe and share your experience

with us.

               

                

KESAR PISTA KULFI

INGREDIENTS:-

             Milk – 1 litre (full cream)

            Breads – 4 slices

            Kesar threads – 4 or 5

            Sugar – ½ cup

            Cardamom – 2 or 3

            Pistachios – 7 or 8

HOW TO COOK:-

          Keep milk in a pan on flame to boil.

            When the boil comes, take out ½ glass of milk from it.

            Rest of the milk will be thickened on low flame.

            Stir it in between 2 minutes so that milk does not stick

to the bottom.

In the meantime, cut the edges of the bread slices.

Cut pistachios into small pieces.

Make powder of the cardamom and add in the boiling milk.

Dissolve kesar threads in the ½ glass milk taken out earlier.

When the boiling milk on flame reduces to half, switch off

the flame.

Add sugar into it and mix well and cool it slightly.

Now make small slices of bread and add into milk.

Add kesar dissolved milk also and pistachios mix thoroughly.

Freeze the kulfi in kulfi moulds in freezer for 8 hours.

Kesar pista kulfi is ready. Try this kulfi at home and have fun.

RAVA IDLI

INGREDIENTS:-

             Rava (coarse semolina) – 2 cups

            Mustard seeds – 2 tsp

            Curry leaves – 5 or 6

            Carrot – 2 (grated)

            Curd – 1 cup

            Urad dal – 2 tsp

            Cashews – 6 or 7

            Fruit salt – 1 tsp (eno)

            Oil -  for cooking

HOW TO COOK:-

              Heat some oil in a pan and add cashews and roast them.

            When cashews become brown, remove them from oil.

            Add mustard seeds in oil and then urad dal.

            Stir it and then add curry leaves and then grated carrots.

            Cook it till water from carrot dries up.

            Add rava into it and mix it evenly.

            Cook it until rava becomes golden brown in colour.

            Remove from flame and let it cool to the room temp.

            Now add curd in it and mix well.

            Add water in steps to make a thick paste of the rava.

            Keep 2 cups of water in a steamer on flame.

            Grease idli stand with oil.

            Now add eno salt into the mixture and mix well.

            Don’t mix for a long time.

            Transfer the mixture in idli stands and keep in steamer.

            Let it steamed for about 10 minutes.

            For testing, pierce a fork in the idli.

            If cooked, fork will come out clean.

            Remove idlis from stands and serve hot with chutney.

            Try rava idli at your home and share your experience with us.

METHI THEPLA

INGREDIENTS:-

              Wheat flour – 2 cups

            Methi  leaves – 1 cup (finely chopped)

            Curd – ½ cup

            Oil – 2 tbsp

            Turmeric powder – ½ tsp

            Salt – ½ tsp

            Red chilli powder – ½ tsp

            Green chillies – 2 (finely chopped)

            Cumin seeds – ½ tsp

            Ajwain – ½ tsp

HOW TO COOK:-

             First we will make dough for making theplas.

            In wheat flour, add methi leaves and curd.

            Add 2 tsp of oil, turmeric powder, and salt.

            Now add red chilli powder, green chillies.

            Add cumin seeds and ajwain also and mix well.

            With the help of water, prepare the dough of

above mixture.

Keep it aside resting for about 20 minutes.

After 20 minutes, make rolls of the dough.

On rolling plane, flat it to make circles like roti.

Transfer it to tawa on flame.

Cook from both sides, and then brush some oil on

both sides.

Press with the help of spatula for evenly cooking.

Methi thepla is ready. Likewise make others and

Enjoy with some chutney or pickle during breakfast.

GOBI MANCHURIAN

INGREDIENTS:-

                Cauliflower – 1 cup (cut into pieces)

            Plain flour – 2 tbsp

            Corn starch – 2 tbsp

            Ginger – 2 tsp (finely chopped)

            Garlic – 2 tsp (finely chopped)

            Green chilles – 3 (finely chopped)

            Soya sauce – 1 tsp

            Tomato ketchup – 2 tsp

            Chilli sauce – 1 tsp

            Vinegar – 1 tsp

            Chilli flakes – ½ tsp

            Black pepper powder – ½ tsp

Spring onion leaves – 1 (chopped)

            Salt – to taste

            Oil – for frying

HOW TO COOK:-

             Take plain flour, corn starch, salt and chilli flakes in a bowl.

            Mix them and add some water to make a slightly thick paste.

            Heat oil in a kadai on flame.

Dip cauliflower pieces into the paste and fry in oil till

golden brown in colour.

Take some oil in the pan on high flame.

Add chopped ginger and garlic.

Mix it and then add green chillies, soya sauce, chilli sauce.

Mix well. Now add tomato ketchup and again mix it.

Add fried gobi pieces and mix again uniformly.       

Garnish with spring onion leaves and serve.

PINEAPPLE SHEERA

INGREDIENTS:-

                Pineapple – 1 (finely chopped)

            Semolina (Rava) – 1 cup

            Ghee – 1 cup

            Sugar – 1 cup

            Kesar – 4 or 5 threads

            Almonds – 4 or 5

            Cashews – 4-5

HOW TO COOK:-

               Firstly heat the ghee in a pan.

            Add semolina in it and mix well.

            Fry it till golden brown in colour.

            Add kesar threads and chopped pineapple.

            Mix well and cook till pineapple gets mashed.

            Add sugar and 2 cups of water.

            Mix it again and cover with lid.

            Let it cook for another 5 minutes.

            Now uncover it and add sliced almonds

  and cashews.

  Garnish with some pineapple slices.

  Pineapple sheera is ready to eat.

  Try pineapple sheera and share your experience

  with us.

                

KADAI PANEER

INGREDIENTS:-

              Paneer – 1 cup (cut into small cubes)

            Green bell pepper – 1 (large)

            Red bell pepper – 1 (large)

            Tomatoes – 3

            Onion – 2

            Green chilles – 2

            Ginger – 1 inch piece

            Oil – 3 tbsp

            Cumin seeds – 1 tsp

            Asafoetida – 1 pinch

            Coriander powder – 1 tsp

            Red chilli powder – ½ tsp

            Kassori methi – 1 tsp

            Salt – to taste

HOW TO COOK:-

              Cut bell peppers and onions into large pieces.

            Make a paste of tomatoes, green chillies and ginger

            in a blender.

            In a pan, add oil and heat it on high flame.

            Add paneer in it and fry till golden brown in colour.

            Remove from oil after frying, and then add both bell peppers

            and onion in it and stir it and fry.

            Remove from oil and then in oil, add cumin seeds and

            Asafoetida and mix it.

            Now add tomato paste and cook for 5-7 minutes.

            Add coriander powder, red chilli powder, kasoori methi.

            Mix it well. Now add salt and again mix it.

            Then add fried bell peppers, onion and paneer init.

            Mix it again and cook for 5 minutes.

            Kadai paneer is ready. Garnish it with fresh coriander leaves.

            Enjoy this recipe with everyone and share ur views with us.

                       

           

            

AAM KI LAUNJI

INGREDIENTS:-

              Unriped mangoes (kachhe aam) – 3

            Sugar – 250 gms

            Fenugreek seeds – ½ tsp

            Kalaunji – ¼ tsp

            Fennel seeds – 1 tsp

            Red chilli powder – ½ tsp

            Turmeric powder – ¼ tsp

            Salt – to taste

            Oil – 1 tbsp

HOW TO MAKE:-

              Peel the unriped mangoes and grate them.

            Heat oil in a pan on high flame, add fenugreek seeds.

            Fry them till becomes brown in colour.

            Now dim the flame and add grated mangoes.

            Cook for about 1 minute. Keep stirring it.

            Then add salt, red chilli powder, turmeric powder.

            Also add kalaunji, fennel seeds, sugar and mix well.

            Keep stirring it and cook for about 5-7 minutes till

get thickened.

Aam ki launji is ready.

We can preserve it for about 2 months in an air tight container.

This launji can be enjoyed with bread, roti or any paratha.

It is very good for stomach ailments in summers.

Try this recipe and share your views with us.

           

                

ORANGE MALPUA

INGREDIENTS:-

            Milk – 3 cups

            Plain flour – 2 tbsp

            Sugar – 1 cup

            Orange flavoured powder – 2 tsp

            Peeled orange slices – 4 or 5

            Cardamom powder – ½ tsp

HOW TO COOK:-

            Take sugar in a pan and 1 cup water add to it.

            Boil it until becomes one wire sugar syrup.

            Take 2 cups of milk and boil it. Then keep stirring

            it until reduces to half. Our rabri is ready.

            Take rest of the milk in a bowl and add plain flour.

            Mix it well. Add rabri into it and mix it again.

Add orange flavoured powder in this

mixture and in sugar syrup also. Mix it properly.      

Add peeled orange slices into the mixture and mix it

so that the slices gets mashed into it.

Now add cardamom powder and mix it.

Heat oil in a pan and add pour one spoonful of mixture

into it to make circle of about 2 inches dia.

Fry them from both sides and then add in the sugar syrup

For about 5-7 minutes. Likewise make the others.

Orange malpua are ready to serve. Try it and share your ideas

with me.

DUM ALOO

INGREDIENTS:-

                Bolied potatoes – 8-10 (peeled)

Onions – 4 (each cut into 4 pieces)

            Green chillies – 4

            Garlic – 8-10

            Cashew nuts – 8-10

            Fennel seeds – ½ tsp

            Cumin seeds – ½ tsp

            Turmeric powder – ½ tsp

            Kashmiri dry red chillies – 4 or 5

            Tomatoes – 4 (each cut into small pieces)

            Cloves – 4 or 5

            Cinnamon – 1 inch long stick

            Sugar – ¼ tsp

            Fresh cream – 2 tbsp

            Black pepper powder – ½ tsp

            Red hilli powder – ½ tsp

            Salt – to taste

            Coriander leaves – for garnish

HOW TO MAKE:-

                Give a deep fry to baby potatoes to have a crunchy crust.

Pierce some holes with fork in the potatoes.

Take onions, green chillies, garlic, cashew nuts, fennel seeds,

cumin seeds, turmeric powder and Kashmiri dry red chillies in

a mixer and blend it to make a paste.

Take 3 cups of water and chopped tomatoes in a pan and cook

until boil comes. Then cool them and make a paste in blender.

Take oil in a kadai and heat it. Then add cloves and cinnamon stick

and stir it. Add onion paste and fry it till starts leaving oil at edges.

Now add tomato paste, red chilli powder, black pepper powder,

Salt, sugar, fresh cream and cook it for 5 minutes.

Add deep fried baby potatoes in the gravy and mix it well.

Garnish with coriander leaves.

Dum aloo is ready to serve. It is a very delicious recipe for small

parties at home. Try this recipe and share your views with me.