Paan and gulkand Ice Cream

Paan and gulkand Ice Cream

Ingredients

5-6 Paan Leaves1 litre milk
1 cup sugar
1 ½cup milk powder
1 table spoon fennel seed
3 table spoon gulkand
½ tea spoon Green cardamom powder
½ cup fresh cream

Method

Add milk in a kadhai and bring it to a boiling temperature, and cook till it reduces to one third part add powder milk and sugar mix well and remove from heat. Set aside to cool.
Blend Fennel seeds, gulkand, green cardamom powder, paan leaves in a blender.

Add gulkand paste and cream into the cool milk and mix

Transfer into an ice cream tin and cover with the lid for two hours it in the freezer.
After two hours, again whisk it slowly.
Keep it in the deep freezer for four to six hours or till well set.


Serve it chilled.

Gatte Ki Dry Sabji

Gatte Ki Dry Sabji

Ingredients- Gatte-

250 gm besan 
1 tea spoon red chilli powder 
½ tea spoon turmeric powder
2 table spoon oil
¼ tea spoon soda
salt to taste
water to make dough

for frying-

2 table spoon curd 
2 pinches hing 
1 tea spoon jeera
1 tea spoon red chilli powder
½ tea spoon turmeric powder
2 table spoon garlic & ginger pest 
1 onion chopped 
½ cup tomato puree 
7-8 leaves cadi petta 
2 table spoon oil 
salt to taste

method-

Take a bowl and mix all ingredients make a soft dough with required water. Make roll cylindrical shape and cut to 4-5 inchs. Cook gatte in the boiling water for two vicel and drain ,cool. Cut ¼ inc slice to gatte. Heat the oil in kadai add onion fry for golden brown add hing ,jeera, cadi petta ,turmeric powder, red chilli powder, ginger-garlic paste, tomato puree ,curd and salt cook till the oil. Add gatte mix well a few secand. Garnishing fried cadi petta And serve hot .

Choco custurd Pudding

Choco custurd Pudding

Ingredients:

2cup Milk
4 tble spoon sugar
3 table spoon custard powder
1 cup fresh cream
500gm Chocolate sponge cake (for its recipe see below)
2 table spoon icing sugar
2 table spoon cocoa powder
1 tea spoon choclate essence
50gm choco chips(for garnishing)
Chocolate serum

Method:

Mix custard powder in cold milk properly and note that it does not contain balls.Take non stick pan , put the prepared batter into it, add sugar,and heat till it get thick.Keep it aside and beat it till it gets coolNow freez it for 10 minutes.Take fresh cream, add icing sugar, choclate essence, cocoa powder, and beat it till it gets thick and keep it aside.Now crush the cake
Take one bowl and put chocho chips.For 1st layer 1/3 part of cake and press it.For 2nd layer put all custard in bowl and spread it thoroughly.
For 3rd layer put another ½ part of cake and spread it thoroughly.For 4th layer put prepared choco cream and spread it.For 5th layer put last part of cake , spread it, and press it properly.
Freez the pudding for atleast one hour.Now put the plate on outer side of bowl and take out whole pudding in plate.Serve it by garnishing with choclate serum.

Lauki ka Kofta

Lauki ka Kofta

Ingredients

2 cup lauki ( peel , grate and Squeeze )
5-6table spoon besan
½ tea spoon Red chilli powder
Salt to taste
½ tea spoon garam masala
Oil to deep fry

For gravy

3 tablespoons oil
1 tea spoon jeera seed
2 table spoon paste( Onion ,ginger and garlic)
½ tea spoon Turmeric powder
2 tea spoon Coriander powder
1 tea spoon Red chilli powder
1 cup Tomato puree
1 tea spoon garam masala powder
Salt to taste
2 -3 table spoon Fresh coriander leaves choped

Method

Take grated louki in a boule add the salt, besan, red chilli powder, garam masala and mix well. Divide the mixture into ten equal portions and shape them into round balls.Heat sufficient oil in a kadai and deep-fry the koftas balls, for two to three minutes, or until it turns golden brown and crisp from outside.Drain on absorbent paper and set aside.
Heat three tablespoons oil in a non-stick pan, add the cumin seed onions and sauté until light golden brown.Add the onion, garlic paste, turmeric powder, coriander powder, garam masala powder and red chilli powder. Continue to sauté on one minute, stirring continuously.Add the tomato puree and two tablespoons water and continue to sauté till the oil surfaces.Add two cups of water and bring to a boil. Add the salt, lower the heat and simmer for five minutes. Keep the gravy hot add the koftas balls and add the chopped coriander leaves and mix well.

Serve garnished coriander leaves with nan or roti and rice…..

Urad Dal Khasta Kachori

Urad Dal Khasta Kachori

Ingredients -

4 cup Maida

11tea spoon Soda
Salt to taste¾ cup Oil

FOR FILLING

1 cup dhuli urad dal
2 tea spoon Ginger .( Peel, wash and finely chop)
2 Green chilli chopped
3 table spoon Ghee
1 pinch Heeng
2 tea spoon Coriander powder
1 tea spoon Cumin seed
2 tea spoon Red chilli powder
2 tea spoon Fennel seed
Salt to taste
Oil for deep-frying

Method-

Put the flour, salt and soda together in a bowl. Add oil and mix well. Knead a soft dough using sufficient water. Cover with a moist cloth and set aside.

Soak the urad dal in four cups of water for overnight.
Drain and coarsely grind using a little water.
Heat ghee in a kadhai and ginger, green chilli, Heeng, cumin seed, fennel seed add the ground dal, coriander powder, , red chilli powder and fennel powder. Cook till all the moisture has dried up. Add salt.


Mix well and remove off the heat, let the mixture cool. Divide into 25- 30 portions. Divide the flour dough into 25-30 equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.


Place a portion of stuffing in the center and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai. And deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.

Serve with dried potato sabji and tamarind chutney.

Eggless nutella cup cake-

Eggless nutella cup cake-

Ingredients:

1 cup cocoa powder
1 cup Maida
1 cup sugar
1 table spoon baking powder
Pinch of salt
½ cup oil
1 cup milk
2 tablespoon nutella
2 spoon walnut
2 table spoon chocolate chips

Methods:

Take a bowl, Add maida, cocoa powder, baking powder, sugar in it. Mix well with a small whisk.
Now add in milk, oil, and give a mix.
Now add in chocolate chips . Mix well till the batter is smooth.
Take 2 coffee mug, spray it with oil.

Pour the batter in, sprinkle with some chocolate chips and nutella. 

Bake for 30 mins. Remove, allow to cool and Enjoy..

Mango, Chia seeds Smoothie

Mango, Chia seeds Smoothie

INGREDIENTS-

2 cup milk 1 Mango peeled
2 tea spoon Chia Seed
2 table spoon sugar
1 table spoon honey (optional)
ice cubes

METHOD-

Take milk & chia seeds together in a bowl and soak it for the nightPut the mango, 2 tablespoons cold water, honey, sugar , and ice cubes into a blender. Blend on until very smooth. Add soaked chia seed and milk and mix well into mango smoothie.
Avoid blending the chia seeds too much.


serve and enjoy immediately….

Sweet Dahi Vada (gujiya)

   Sweet Dahi Vada (gujiya)

Ingredients:

1 cup Urad daal (soak and grind)
Salt to taste
Oil for deep frying
2 cup Yogurt
½ cup Milk to thin yogurt
2 tea spoon Roasted Cumin Powder
1 tea spoon Red Chili Powder
½ tea spoon black salt
Tamarind  Sweet Chutney
1 table spoon kishmish & chiraungi
2 tbsp kaju

Method:

- Remove urad dal batter into a bowl and add Salt
- Whip the batter with a spoon to make it light and fluffy.Heat Oil on medium heat.-. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.Keep kishmish & chiraungi in it.- Using your thumb, make a small hole in the center of the batter.-. Gently flip the batter into the hot oil. Repeat process for all the batter.- Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.-. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.- Take a medium bowl filled with water and add a little salt to it.- Drop the cooled vada into the water and allow them to soak for 15-20 minutes.- Remove vada and gently press them in your palms to squeeze out the water.- Place squeezed vada into a serving platter or dish.-Add enough water (or milk if your yogurt is sour),sugar,salt to yogurt to make it pouring consistency.- Pour yogurt over the vada to completely coat and submerge them.- Sprinkle black salt, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.- Top with Coriander or Mint Chutney and Tamarind Chutney.- Garnish with chopped cilantro/coriander leaves.- Chill in the refrigerator until ready to serve.

Honey chilli potato

Honey chilli potato

Ingredients-

2 potatoes (peeled and cut in sliced)

2-3 table spoon cornflour

Salt to taste

1 tea spoon red chilli powder

1 spring onion(with stalk cut in sliced)

2 table spoon ginger, garlic paste

2-3 tea spoon sesame seeds

2 table spoon honey

½ tea spoon soya sauce

2-3 tea spoon red chilli sauce

Method-

Add cornflour , salt and chilli powder in a bowl.mix the potatoes(potatoes are coated) deep fry till golden. Keep a side.In a wok heat 2 table spoon oil add sesame seed,ginger-garlic paste, spring onions. Sauté on high flem for1 minute.Add soya sauce, chilli sauce, salt and honey,sauté. Add deep fry potatoes and mix. Serve and garnishing for sesame seed

Beetroot Halwa

Beetroot Halwa

Ingredients-

500 gm beetroot1 tea spoon ghee1 litre Milk
1 tea spoon cardamom powder
½ tea spoon ghee for frying Cashews
½ cup dry fruits (choped Badam, Pista, Kaju)
1 tea spoon raisins
200 gm sugar
1 cup Mawa

Method-

Wash the beetroots, peel and grate them. In a heavy base kadai , heat ghee now add the beetroots and let this cook on low flame for 2 minutes.Add milk to boil stir continuously.
.When it starts getting thick, Add sugar, cardamom powder, ¼ of the total dry fruits and raisins.
Stir for 5-7 minutes. Now add Mawa and stir well on low flame till the mawa mixes.
Let it cook till the sugar dissolves and the milk has been absorbed.
Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot or cold.

Sabudana khichdi

Sabudana  khichdi

Ingredients-

1 cup sabudana

1 potato boil

2 table spoon peanut

2 green chili chopped

1 tea spoon red chili powder

Salt to taste

2 tea spoon lemon juice

2 table spoon coriander leaves chopped

4  table spoon ghee

1 tea spoon cumin seed

Method-

Soak sabudana in water for overnight. 

Roast the peanuts in a microwave till they become crisp. keep aside to cool. you can remove the peanut skins if you want.

Heat ghee and crackle the cumin. When they are browned add the green chilies and fry for half a minute on medium flame.

Add the chopped boiled potatoes and saute for a minute.

Add the sabudana and saute till the pearls become translucent on a slow flame stirring continuously.

Mix peanuts ,salt ,red chilli powder and lemon juice and stirring continuously.

Garnish the sabudana  khichdi  with some coriander leaves.

Sever the hot………..

BAEL KA SHARBAT
Bel Ka Sharbat is an excellent cooler for stomach during summers. Bel Ka Sharbat by following this easy recipe.

Ingredients-

1 bael fruit
½ cup sugar powder
Ice cube
Chilled water

Method-

Crack open the bael fruit , scrap out its entire pulp using a spoon into a bowl Fill up the bowl with 2 glasses of chilled water till the entire pulp is covered in water. Cover with a cling wrap and refrigerate until you are ready to serve min 1 hr to max of a day Use a large strainer and strain the entire thick pulpy bael juice into larger bowl , you may need to tap, stir , and press down the pulp with a spatula to completely extract the juice Add sugar powder to juice Throw the remaining seeds left in the strainer. Pour the juice into your serving glasses with ice cubes.

Banana kebabs (Navratri special)

                 

   

 

Banana kebabs     (Navratri special)

Ingriedents

250 gm raw bananas peeled & diced
6 pcs elaichi
¼ cup kuttu ka atta
2 tbsp salt ( sendha namak)
2 tbsp coriander leaves
½ tbsp chilli powder
2 tbsp lemon juice
4 pcs green chillies chopped
ghee for pan frying
kuttu ka atta for dusting

Method

steam the bananas let them cool down
mash the bananas add all the ingredients
mix well to make a perfect dough
shape them round and dust with kuttu
Heat with thin layer of oil in pan fry the kebabs till brown on both sides

Milk Burfi (kalakand burfi)

Embrace the joy of the navratri festival with the best of our fasting recipes. From old favorites to newer ones, indulge in a lot more than just the usual fare.


Milk Burfi (kalakand burfi)

Ingredients:

4-5 cup Milk
½ cup sugar 1 tea spoon fresh Lemon Juice 3 table spoon Ghee 1 tea spoon Cardamom Powder
2 tea spoon pistachios and almond chopped for garnishing

METHOD-

Boil milk in a non-stick kadai on high flame till it thickens a little.
add lemon juice or alum to the thickened milk keep stirring till the milk
Now mix in the sugar and ghee keep stirring continuously.
.Take an aluminium tray and grease it.
Transfer this mixture to the tray and flatten in with the back of a spoon.
Garnishing the pistachios and almonds.
Allow it to cool and set. Now cut into diamond shape.


Serve at room temperature.

Watermelon juice

Watermelon juice





Ingredients-

5-6 cup watermelon cut in pieces

Fresh mint (optional)

Ice cube

¼ tea spoon black salt





Method-

Blend it until smooth from juicer. Add black salt and ice cube.




Serve chilled….

KALA JAMUN

KALA JAMUN

Ingredients-

200 gram khoya
50 gram paneer
4 table spoon Maida
4 table spoon corn flour
1 pinch baking soda
1 pinch red color
2 cup sugar
1 table spoon milk
1 tea spoon green cardamom powder
Ghee to deep fry

Method-

Grate the khoya and paneer separately and mix. Then Maida, corn flour, soda and knead well till smooth. Divide into twenty –five equal portion.(five portion in mix red color and make equal 20 small balls)Now 20 big balls of flatten it with your fingers.Stuff it with small ball filling.Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.For making the sugar syrup for kala Jamun take 2cup sugar in a pan and add 1 ½ cup of water to it. Let it simmer until the sugar dissolves completely.We need any 1or 2 thread consistency for the syrup here.Syrup is ready.Drop these 4to5 balls in hot ghee and fry on medium flame. The ghee should be medium hot.When the kala Jamun get brown in color, increase the flame and continue frying till they get dark brown in color.Drain out the fried kala Jamun from ghee and drop them in sugar syrup. Repeat the process until the whole balls is utilized.

Soak the kala Jamun in sugar syrup for 2-3 hours. Kala Jamun are ready.

Decorate with silver foil.

Eggless Vanilla Cake

Eggless Vanilla Cake

INGREDIENTS-

2 cup maida
1 teaspoon vanilla essence
150 ml soda
100 gm. condensed milk
1 cup powdered sugar
½ cup melted butter
1 teaspoon baking powder

Method-

Mix the baking powder in flour. Now in a vessel add sugar and butter and beat till it becomes white and fluffy.
Add vanilla essence and mix well. Fold in the condensed milk and whisk. Now gradually add the flour, ensuring that no lumps are formed.
Slowly pour the soda and mix till the batter is of a pouring consistency. Now bake in a pre-heated oven at 180 degrees for 30 minutes.

Repeat the procedure for other cake.
Cool both the cakes.
Beating together heavy cream and icing sugar.
Moist the 1st cake base with sugar syrup and then make a layer of cream.
Place the second slice of cake and moist with sugar syrup.
Cover the entire cake with whipped cream and refrigerate for 30 minutes.
Again apply the cream on the cake for second coating


Decorate the cake with cherries and crush chocolate or sliced fruits.

Pista thandai Gujiya

Pista thandai Gujiya

Ingredients-

150 gram Khoya crumbled
½ kg maidaghee to deep fry85 gram refined oil to moyan 100 gram sugar powder ½ cup grinded (Cashewnuts, Almonds ) 10-12 raisins10 pista ( grinded)3 tablespoon thandai powder2 tea spoon green cardamom powder

Method-

For the filling-
Add crumbled khoya ,grinded nuts,sugar , cardamom powder and thandai powder , mix well.Take Maida into a bowl and rub in the refined oil with your fingertips till the mixture resembles breadcrumbs. Add little-little of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes.
Divide the dough into equal portions and shape into balls. Roll out each ball into a puri.Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
Heat sufficient ghee in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.Take a deep pan and put sugar in it along with half the quantity of water (250 gms sugar, 125 water). Mix them well and put the pan on the stove to boil.


Cook the syrup for 5-6 minutes to make three string sugar syrup.

Gwar phalli

Gwar phalli 

Ingredients -

250gms Cluster Beans (gwar phal

li) 2-3 table spoon Oil
1 pinch Heenga
3-4 table spoon rice flower½ tea spoon jira(cumin) 1tea spoon Turmeric
2 tea spoon Coriander Powder
½ tea Red Chilli
Salt to taste

Method-

Gwar phalli wash, boil and remove the edges and strings from it.
Now cut the beans into 2 inch pieces each.Now pour some oil in the pan and heat it. Add heeng, cumin into it and fry them brown in colour. add gwar phali pieces, turmeric powder, coriander powder, red chilli,rice flower and ½ cup water mix them well. Now add salt and to it and stir it for 7-8 minutes.

Choco mawa ladoo

Choco mawa ladoo

Ingredients

½ cup Sesame seeds
1 cup Powdered sugar 1 ½ cup Mawa
½ cup Cashews
½ cup Almonds 4-5 Green Cardamom
1 cup Choco chip

Method:

Chop the cashews, Almonds and keep them in a bowl. Dry roast the sesame seeds until they become light brown.
Later, transfer them on a plate and grind them coarsely in mixer grinder till they cool down slightly. Now roast the mawa until the color changes a bit. Thereafter, turn off the flame and let the mawa cool down a little. Then add the powdered sugar in the mawa followed by sesame seeds powder and cashews, badam and mix everything really well. Bind the firm ladoos from the warm mixture and place them on a plate.
Fill the bottom of the double-boiler and bring the water to a medium-high heat. Transfer all the choco chips into the top of the double-boiler and set this over the simmering water.
Let the chocolate melt, stirring occasionally, until no more lumps remain. Remove the bowl with the chocolate from heat. Set the bowl of melted chocolate in front of you on a towel.
Carefully lay the dipped mawa ladoo on its side on the baking sheet. Repeat with dipping the remaining all ladoos.

Serve these mouth-watering and delicious choco, mawa ladoos .

Chiku kulfi

Chiku kulfi

Ingredients-

½ liter milk

¼ cup sugar
4 chiku
½ cup milk powder
½ cup cream
2 table spoon milk made
1 table spoon chopped pista and badam for garnishing

method-

cut the chiku pieces & blend it.Boil the milk till it thickens up.Add the condensed milk, milk powder, sugar and mix well.Simmer the mixture for 5-6 minutes.Cool and add the chiku pulp and mix well.cover it with lid top and freeze till it sets for about 1 hours.After 1 hours take it out and mix it again with hand grinder.Keep it in refrigerator for over night.Serve it cool with a garnishing of chopped pista and badam.