Sunday, 13 October 2013

Rasmalai

Rasmalai

Rasmalai

HAPPY DUSSEHRA


Ras Malai is a famous milk-based dessert of India.This dessert is rich in its texture, flavor & can be made easily by everyone at home. It is mainly served as a dessert after main meals
in Indian 
weddings, festival & other special occasions.


Rasmalai


Ras Malai is dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom, safffron & garnished with slivers of dried fruits.


Rasmalai


It is an irresistible sweet.The spongy & mildly sweet paneer balls dunked in the richness of milk, creaminess of nuts & mingled flavours of cardamom & saffron. I doubt if anyone would not like this divine dessert.


Ingredients:


For paneer balls:


1 liter milk
2-3 tsp lemon juice

4 cups water
1 cup sugar


For milk:


1 liter milk
1/2 cup sugar
1 tsp cardamom powder
1 tbsp pistachios, almonds, cashew nut chopped
15-20 strands of saffron soaked in milk

Method:


For paneer balls:


1. Mix 4 cup water,1 cup of sugar in a pan & boil till all sugar is dissolved. Turn off fire & keep
    syrup aside.

2. Heat 1 liter milk in a pan, once milk comes to a rolling boil, slowly add lemon juice.

3. When milk curdles (paneer), switch off stove & strain paneer in a cloth.

4. Pour a little cold water over paneer & hang cheese cloth on tap for approx 30 mins to
    remove all of liquid.

5. Remove paneer from cheese cloth & run it through a food processor to smooth it out or
    knead  paneer in a plate by hand till very smooth. 

6. Divide paneer into 12 equal portions & roll portions in your hands until a smooth ball is
    formed. Press ball until it flattens out.

7. Reheat syrup to boiling, then simmer & gently drop in paneer balls. Cook for 10 minutes.



For milk:


1. In another pan boil 1 litre of full cream milk with 1/2 cup of sugar, till reduced to 75%. 

2. Turn off fire, add cardamom powder, saffron & mix well.

3. Add syrup soaked paneer balls (after draining) to milk & chill for a few hours.


4. Garnish with sliced almonds , pistachios & cashew nut.

5. Serve chilled.


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Saturday, 12 October 2013

Coriander Chutney

Coriander Chutney
(Cilantro/Dhaniy)


Coriander Chutney


Chutney, one of important elements to Indian cooking. Coriander chutney is the most popular among all the chutnies. It is simply a staple condiment for a lot of Indian food. It also makes a great sandwich spread & is a key component of a variety of Indian street food.


Coriander Chutney

Coriander chutney is also known as Cilantro chutney or Dhaniya Chutney. This is a dipping sauce for vadas, pakoras or samosas & also used in chaat items.


Coriander Chutney

This is an extremely refreshing chutney made with coriander, green chili as main ingredients.
 Its very aromatic & fresh tasting with lemon adding a citrusy tang to it. 


Ingredients:

1 big bunch coriander leaves (cilantro)
5-6 green chopped chilies
1  tomato
1 tsp lemon juice
1/2 inch ginger
1 tsp cumin seeds
Salt to taste

Method:


1. Wash coriander leaves, green chili, tomato & ginger well.

2. Blend green chilies, tomato, cumin seeds, salt & ginger into a paste.

3. Add coriander leaves & blend.

4. If needed, add  water. The water will help in blending.

5. Blend well & add lemon juice to taste.

6. Turn chutney into a bowl, mix well & serve.


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Coconut Chutney

Tuesday, 8 October 2013

Peanut Burfi

Peanut Burfi

Peanut Burfi



Peanut Burfi is a popular & traditional Indian sweet, which is prepared during festivals. Making peanut burfi is as simple as eating peanuts. You can cook it without ghee.


Peanut Burfi


Peanut burfi is a delightful sweet known for their outstanding taste. 

Peanuts are rich in energy, have good nutrient profile such as dietary fiber, vitamins & minerals, packed with numerous health promoting nutrients that are essential for optimum health.Peanuts have almost all the qualities that true nuts like almonds have.


Peanut Burfi


So lets prepare the very quick & easy soft peanut burfi with a nice taste, serve your guests & make them happy.



Ingredients:


1 cup peanuts
1/2 cup khoya
1 cup sugar
3/4 cup water
1/2 tsp cardamom powder


Method:


1.  Roast peanuts in a pan till light brown in color.

2. Let them get cold. Remove skins by rubbing between palms.

3. Powder peanuts in mixer. Powder can be coarse to fine.

4. Add water & sugar in a pan make syrup of one string consistency.

5. In big bowl add  powdered peanuts, khoya, cardamom powder &
    mix well.


6. Add this peanut, khoya mixture to syrup,mix well & make sure that
    there are no lumps. 

7. Pour mixture into a greased plate & spread it evenly. 

8. Allow it to cool & when it has set, cut burfi into desired shape

9. Peanut burfi is ready to serve.

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Sabudana Khichdi
Sabudana
Khichdi
Sabudana Vada
Sabudana
Vada
SabudanaThalipeeth
Sabudana
Thalipeeth

Cake & Ice cream


Cake & Ice Cream



Cake:

* Chocolate Cake                                        * Black Forest Cake

* Pineapple Cake                                        * Strawberry Cake




Ice Cream:

* Mango Ice Cream                                     * Vanilla Ice Cream

Pickle & Chutney

Saturday, 5 October 2013

Sabudana Khichdi

Sabudana Khichdi
(Sago)


Sabudana Khichdi


Sabudana Khichdi, a very popular dish specially made during fasting days like Navratri, Shravan, Mahashivratri, janmashtami or Ekadashi.It is usually prepared in western parts of India especially in Gujarat & Maharashtra.


Sabudana Khichdi




This dish is made of sabudana (sago).Sabudana cooked with potatoes & crushed peanuts, make the dish delicious. It is very simple to make & good in taste, it is widely used as breakfast, snacks & available as street food also.


Sabudana Khichdi




Sabudana khichdi has a high energy content, so helpful during fasting. The chewy Sago coated with nutty peanut powder, the slight sweet-spicy combo  from sugar & green chillies, a light tanginess from the lemon & abundant of freshness of coriander leaves makes for a satisfying meal.



Ingredients:

1 cup sabudana (sago)
1/2 cup  peanuts
2 potatoes boiled, peeled & chopped
2 green chilies chopped
2 tbsp coriander leaves chopped
3/4 tbsp ghee
1/2 tsp cumin seeds
1 tsp lemon juice
1 tsp sugar
Salt to taste


Method:


1. Wash sabudana 4-5 times, then soak in 3/4 cup of water for 4-5 hours
     or till it  become soft & fluffy.


2. Roast peanuts on a hot griddle, peel off the skin & then grind coarsely. 

3. Heat ghee in a pan, add cumin seeds, when cumin seeds crackle, add
    chopped green 
chilies. Stir for few seconds.

4. Add sago, salt & stir well. cook on medium flame for 4- 5 minutes or
    until transparent & soft.
    

5. Now add cubed potatoes, sugar & stir for 1-2 mins.

6. Add crushed peanuts, chopped coriander leaves & mix well.

7. Lastly add lemon juice & toss well. Garnish with chopped coriander
    leaves.

8. Serve hot with yogurt or coriander chutney.


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Friday, 4 October 2013

Salad

Dal & Rice


Dal & Rice



Dal (Pulses):


* Dal Fry                      * Dal Makhani               * Dal Pancharatan

* Mix Dal                     * Dal Tadka                   * Dry Urd Dal

* Chana Dal Palak    * Gobhi With Chana Dal



Rice:





Falahari


Falahari



Falahari Namkin:


* Rajgira Puri                      * Sabudana Vada                     * Sabudana Khichdi

* Singhara Paratha             * Falahari Khandavi                   * Sabudana Thali Peth

* Singhara Atta Pakoda      * Fasting Aloo Tikki                   * Falahari Idli   



Falahari Dessert:


* Aloo Halwa               * Lauki Halwa                * Sabudana Kheer

* Mawa Modak           * Lauki  Barfi              * Peanut Laddu

* Kaju Kheer               * Carrot Halwa              * Peanut Burfi

* Aamra Khand           * Tomato Raita             * Coconut Burfi

* Badam Doodh          * Kaju Katli                   * Coconut Laddu

* Mix Fruit Raita         * Dry Fruit Kheer            * Shrikhand

* Kalakand                  * Badam Burfi                


Other Falahari Recipes:


* Aloo Raita          * Cucumber Raita          * Mix Fruit Raita

* Tomato Raita     * Kesar Lassi                 * Malai Peda Lassi

* Mango Lassi      * Sweet Lassi                * Apple milkshake

* Orange Juice     * Aam Panna                 * Watermelon Juice

* Mango Juice      * Apple Juice                 * Pineapple Juice

Roti Naan Kulcha


Roti Naan Kulcha



Roti:


Missi Roti              * Rumali Roti          * Jowar Ki Roti          * Sweet Potato Roti

Rice Roti               * Tandori Roti         * Bajra Ki Roti           * Besan Ki Masala Roti

* Ajwayani Roti        * Bajara Aloo Roti   * Bajre & Kela Roti
  
* Makki Ki Roti        * Methi Jowar Roti   * Methi Wali Makki Ki Roti



Naan:


* Plain Naan          * Garlic Naan          * Aloo Naan         * Butter Naan

* Onion Naan        * Paneer Naan        


Kulcha :


* Plain Kulcha            * Tandoori Pyaz  Kulcha          * Aloo Mutter Kulcha

* Garlic Kulcha          * Aloo Anardana Kulcha           * Stuffed Masala Kulcha

Onion Kulcha          * Amritsari Aloo Kulcha               

Juice & Shake