Mutter Puff

(Green Peas Puffs) 

 

Ingredients:

1 Cup Maida

1 tbsp Oil

1/2 tsp Ajwain

1/2 tsp Salt

For Stuffing:

1 Cup Mutter

2  boiled Potatoes (medium Size)

1 tsp oil

1/2 tsp Fennel seeds

1/2 tsp red  chill powder

1/2 tsp black paper powder

1/2 tsp coriander powder

1/2 tsp amchoor powder

1/4 tsp garam masala

Salt to taste

Oil for deep frying

Method:

1.Take maida in a bowl, now add salt, ajwain, oil &  mix it well.

2. Now add some water & make a stiff dough.

3. Cover it with dump cloth & keep for 10 to 15 mins.

4. Boil water in a pan, add mutter (green pea).

5. Boil it for 5-7 min.

6. Now strain peas, mash it with boiled potatoes.

7. Heat oil in a pan add fennel seeds, red chili powder.

8.  Add mashed potato & peas in it.

9. Now add coriander powder, amchoor, black pepper powder, garam 

     masala, salt. 

10. Mix it well, cook it for 5-8 min.

11. Knead the dough, Now take big potion of dough & make a peda out of it.

12. Roll it in a square shape thin roti.

13. Cut this roti in 2 long strips.

14. Take small portion of stuffing keep it on one portion of maida strip.

15.  Cover it with another portion of maida strip

16. Press the corners of strips with fork. puff is ready to deep fry.

17. Repeat this process & make all puffs out of dough & stuffing.

18. Heat oil in a pan, deep fry these puff on medium heat.

19. Mutter puff is ready to serve.

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Kesar Mawa Burfi

 Kesar Mawa Burfi

Ingredients:

Mawa 250g
Powdred sugar 100g

Chopped mix dry fruits 2-3 tsp

Saffron 10-15 threads soaked in milk

finely chopped pistachio for garnishing

Rose petals for garnishing

Method:

1. Take a pan, add mawa in it & stir till mawa leaves the pan. 

2. Now shift mawa in a plate, allow it to cool, add sugar in it & mix well.

3. Divide mawa in two portions, now add soaked saffron in one portion &
     mix it well.

4. Take white portion of mawa in a plate, greased with ghee. Spread it evenly
      with help of a ladle or spoon and allow it to set. 

5. Now take yellow portion of mawa Spread this portion on white portion of mawa
     evenly 
     

6.  Garnish burfi with pistachio & rose petals 

7.  Cut burfi in desired shape.

8. Kesr mawa burfi is ready to serve.

Rasmalai Peda

 Rasmalai Peda

Ingredients:

250 gms paneer

2-3 tbsp milk powder

50 gms powdered sugar

2-3 drops rose essence

8-10 rose petals 

4-5 pistachio chopped

1 tsp ghee

Method:

1. Griend paneer in a mixer jar.

2. Add 1 tsp ghee in a pan.

3. Now mix paneer ,milk powder & powdered sugar in it.

4. Stir it till it leaves the pan.

5. Transfer it in a bowl & allow it to cool.

6. Add rose essence & mix well.

7. Divide the mixture in small pieces & make peda out of it .

8. Garnish with pistachio & rose petals.

9. Pedas are ready to serve.

Christmas Salad Tree

 Christmas Salad Tree

Ingredients:

1/2 cup reddish leaves chopped

6-7 tbsp green peas

4-5 slices of carrot

1-2 tbsp finely chopped carrot

some coriander leaves

Method:

1. Take one chopping board or one plate as per your choice.

2. Arrange veges like Christmas tree.

3. Christmas tree salad is ready for your Christmas party.

Malai Chop

Malai Chop 
(Malai Sandwich)

Malai Chop/Sandwich is a traditional  Bengali Sweet dish made from chenna (cottage cheese), Khoya, & dry fruits. This delightful dessert  is soft & juicy. The Mawa stuffing adds extra flavour to the sweet. Malai Chop tastes awesome & can be a part of any festival or party.

Ingredients:

5-6 rasgullas

1/2 cup mawa

8-10 saffron strands

2 tsp milk

1/4 tsp cardamom powder

3-4 chopped pistachio

Method:

1. First soak saffron strands in milk.

2. In a bowl add mawa, cardamom powder, saffron milk & mix well.

3. Take a rasgulla, slice it horizontally to get 2 pieces.

4. Take one slice of rasgulla, stuff it with mawa stuffing, Spread the mawa stuffing uniformly.

5. Now close it with another slice of rasgulla.

6. Repeat the same procedure with the rest of rasgullas.

7. Garnish malai chop with pistachios & saffron milk.

8. Malai Chop is ready to serve.

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Makhana Chivda

Makhana Chivda

(Foxnut/Phool Makhana Chivda)

Makhana Chivda is a crunchy, delicious snack mostly used during fast/vrat/tea time snack or any time. Makhana also known as foxnut or phool makhana. Makhanas are a highly nutritious, low in calories and enriched with anti- aging enzymes. Makhana chivda's recipe is quick & simple. You can prepare Makhana Chivada in absolutely no time.

Ingredients:

1 cup makhna

2 tbsp peanuts

2 tbsp roasted gram dal

2 tbsp potato khis/lachha

1/4 tsp fennel seeds

1/4 tsp black pepper powder

1/4 tsp red chili powder

1/4 tsp turmeric powder

1/4 tsp powdered sugar

Few curry leaves

2 tsp oil

Salt to taste

Oil to deep fry

Method:

1. Cut makhanas into small pieces

2. Now add makhanas into a pan & dry roast them on low heat until they are crisp,

    keep stirring them in between.

3. To check if Makhana are roasted properly or not, take one Makhana  and crush it
     if it breaks a crunching sound it means Makhanas are roasted perfectly Transfer
     them to plate & let them cool

4. Heat oil in a pan, add potato khis & deep fry it till crisp.

5. Now add peanut to oil, deep fry till golden brown. You can roast the peanuts
    if you like. 

6. Heat 2 tsp oil in another pan, add fennel seeds, let them crackle.

7. Add curry leaves & roasted gram dal, cook it for 1-2 mins. You can skip gram dal
    if you use chivada during fast/vrat.

8. Now add red chili, turmeric powder, saute for few sec.

9. Add roasted makhana, peanuts, potato khis/lachha, salt & mix well.

10. Add sugar powder & stir it for 2-3 mins.

11. Makhana Chivda is ready to serve.

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Aloo Halwa

Apple Milk Shake

Malai Burfi

Malai Burfi

Malai Barfis is a melt-in-mouth delicious sweet enjoyed by all. Malai Burfi is specially prepared during special occasions, festivals. Malai Barfi is a perfect blend of creamy
texture, flavour & eye pleasing with its white color. For Malai Burfi we need only milk,
sugar, lemon juice and dry fruits.  This rich & delicious burfi is ready in minutes & a
complete nutritious food.

Ingredients:

1 liter milk

2-3 tsp lemon juice

8-10 saffron strands

4-5 chopped almond

1/4 tsp cardamom powder

2 tbsp powdered sugar

Method:

1. Heat milk in a pan.

2. Keep the flame low, start adding lemon juice slowly while stirring,

    Stir the milk until curdles are formed.

3. Strain out the whey (the liquid part formed after curdling of milk).

4. Tie up the solids in a muslin cloth & hang it for 2-3 hours to remove excess water.

5. Paneer is ready, add sugar, milk powder in it & knead the paneer well.

6. Now add saffron strands, almond  in paneer & mix it well.

7.  Heat ghee in a pan, add paneer mixture, keep stirring continuously on low heat, 

     until the ghee separates.

8. Turn off the heat, add cardamom powder, mix well.

9. Transfer paneer batter into a greased tray, level it with a spatula. 

10. Garnish it with chopped almond and saffron.

11. Let it cool completely, cut it into desired shape.

12. Creamy, delicious, Malai Burfi is ready to serve.

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Chocolate Rolls

Khoya Burfi

Gujiya

Pista Burfi

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Badam Burfi

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Instant Gulab
Jamun

Chocolate & Nut
Karanji

Saffron Coconut Modak

Saffron Coconut Modak

(Kesar Nariyal Modak)

Modak is a popular Maharashtrian delicacy which is relished during the Ganesh Chturthi.due to Lord Ganesh's love for Modak,Modaks are offered to Lord Ganesh as prasad during the festivity.This Saffron Coconut Modak recipe here is a special one made with kesar (saffron) that enhances the aroma & flavor of this delicious sweet.

Ingredients:

150 gms desiccated coconut (dry nariyal powder)

50 gms khoya 

75 gms powdered sugar 

1/2 tsp cardamom powder

10-12 saffron strands

3-4 tsp milk

Method:

1. Soak saffron strands in milk & keep it aside.

2. Grate khoya, add desiccated coconut, sugar, cardamom powder &
    saffron soaked in milk.

3. Mix it well, modak mixture is ready. 

4. Now make modak with the help of modak mould.

5. Saffron Coconut Modak is ready to offer Ganpati Bappa.

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Modak