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.