QUICK KESAR COCONUT LADOO

Kesar coconut ladoos are popular north indian recipe. We make it on most of the festivals. This is a quick recipe so you will have enough time for enjoying festivals, while serving awesome home made sweets :)

INGREDIENTS :

• desiccated coconut - 4 cup
• condensed milk - 400gm tin (Amul or milkmaid)
• clarified butter (desi ghee) - 1 tsp
• saffron - 6 to 7 strings  (optional)
• green cardamom powder - 1/2 tsp (optional)
• chopped pistachios for garnishing

Note: Add 2 tsp warm milk and saffron and keep it aside.

METHOD:

• Take a heavy bottom kadai add ghee heat on low flame.
• now add coconut and dry roast 3 to 4 min .
• Take half of it and keep aside for coating and garnishing.
• Add condensed milk , cardamom powder and saffron (saffron with milk which we kept aside earlier).
• On low flame keep on stirring continuously till it begins to leave the sides of the kadai.

• let it cool down make ladoos (round small balls ) of it.
• Coat these ladoos in coconut. Kesar coconut ladoos are ready.
• Garnish these with chopped pistachios. 
 

You can make kesar coconut barfi also with the same recipe. Just instead of making ladoos take the mixture in a ghee greased plate and cut pieces.

Please note that as there is raw coconut in the preparation, store these in fridge. Shell life of these are around 2-3 weeks if kept refrigerated.

 

Recipe sweets

Posted by Unknown in Recipe, sweets

QUICK KESAR COCONUT LADOO

CHOCOLATE BARFI

Hi this is first one from the diwali sweets i prepared this year. This a very quick recipe and kids love it, as it has chocolate :)

Look forward to have more in this space in future.
 

INGREDIENTS :

• Condensed milk - 400gm
• Choco powder - 1/2 cup
• Butter - 50 gm 
• Walnut finally chopped - 100 gm
• Sugar - 3/4 cup

METHOD :

• Take a heavy bottom pan and add all the ingredients.
• On low heat keep on stirring the mixture till it begins to leave the sides of the pan. ( Approx in 15 to 18 min )
• Now grease the plate, spread the mixture evenly in the plate.
• Let it cool and after it cools down cut in same size square pieces or any shape.
• You can use some finely chopped walnut or coconut powder to garnish it.

 

Chocolate barfi is ready to serve....store it in fridge. Before serving keep at room temperature so that it becomes soft.  This can be made on any occasion and is a great after dinner desert.

Recipe sweets

Posted by Unknown in Recipe, sweets

CHOCOLATE BARFI

KAJU KATLI (cashewnuts sweets)

Hi, second from the diwali sweets series. Kaju katli...this is my first attempt of making these. This is not a easy thing to make at home but never the less a sweet treat literally in the end.

INGREDIENTS:

• Cashew nut powder - 1 cup
• Sugar - 1/3 cup
• Water - 1/4 cup
• Cardamom powder - 1/2 tsp (optional)

Notes:

• Pan should be of heavy bottom and non-stick.
• make sugar syrup of same consistency. Keep checking it and cook it on low flame. If sugar syrup is of higher consistency it would become semi solid type and would not be useful.
• Do not cook post mixing cashew powder for long else dough will become solid. 
• You can put dough in fridge also after rolling, for quick cool down.

METHOD:

• Take a non stick kadai and add sugar and water. Keep on low flame and cook it slowly till you get one taar sugar syrup. To identify it the sugar syrup is one taar (string) ...take a drop on your thumb and press with first finger, when you retract your finger there should be just one string made of sugar syrup.
• Now add cashew nut powder and keep on stirring on low flame until there are  no lumps in this mixture. Add cardamom powder.
• When mixture start thickening and start leaving kadai's sides, it will  start looking like a very soft dough.

• Now put cashew nut dough on butter paper or rolling board and flatten the dough,
• Place a butter paper on the top and roll the dough gently for around 3-5 mm. 

• Let the rolled dough completely cool down. When the dough is cooled remove butter paper.
• Take a knife cut it in diamond shape of equal size. you can use scale to give more professional touch.

Recipe sweets

Posted by Unknown in Recipe, sweets

KAJU KATLI (cashewnuts sweets)

MALAI CHANAA URAD MIX DAAL

Today i am making my father's fav dish. He loves this with Onion paratha. You can enjoy it with Naan/Tandoori roti/Rice too.
Hope you would like it....please leave your likes and comments.
                            

INGREDIENTS:

• Black urad daal - 1/2 cup (boiled)
• Channa daal - 1/4 cup (boiled)
• Onion chopped - 1 
• Tomato - 2 medium size (finally chopped )
• Ginger garlic paste - 1 tsp 
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Red chili powder - to taste
• Garam masala - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Hing (asafoetida) - pinch
• Kasuri maithi - 1 tbsp
• Fresh malai - 2 tbsp
• Butter or oil or ghee - 2 tbsp
• Salt - to taste
• Green chili - to taste
• Coriander leaves - for garnishing 

METHOD:

• Heat ghee in a kadai.  Add cumin seed, hing, onion and saute till golden brown in color .
• Add ginger garlic paste saute for a min then add tomato, green chili stir it.  Add  spices paste (take a small bowl and mix turmeric powder, coriander powder, red chili powder and salt with some water to make the paste) stir it and saute till ghee start to leave the sides of the onion tomato masala mixture.
• Add daals in this masala stir it well now and add water as required. Cook for 3 to 4 min on medium flame.
•  Now switch off gas. Sprinkle garam masala, kasuri maithi in daal and stir it. Garnish with coriander  leaves.

                                         

•  Add some malai as per your taste and Daal is ready to serve. Enjoy with Roti/Naan/Rice. My family love this with onion paratha.

                                       

Recipe veg

Posted by Unknown in Recipe, veg

MALAI CHANAA URAD MIX DAAL

INDIAN STYLE TOMATO SALSA

Some mexican taste today... Tomato salsa is multi purpose.....you can use it as a substitute for chutney any time or add in a gravy to make it more spicy. Anyway you use it, you are sure in for a great taste.

                                 

INGREDIENTS:

• Tomato - 6 medium size
• Onion - 3 medium size
• Garlic - 6 cloves
• Chopped green coriander - 1/2 cup
• Green chilly - 3
• Lemon juice - 1 tbsp  
• Chaat masala - to taste
• Salt - as per your taste 

METHOD:

• Roast tomato, onion, garlic and chili in a oven for 3 to 4 min.

                         

                                   

• Now chop them in food possessor. 
• Take out in the bowl add chopped coriander, chaat masala, salt and lemon juice mix it well.
• Tomato salsa is ready to serve with papad , baked maithi poori, nachos  etc.

                                           

Recipe veg

Posted by Unknown in Recipe, veg

INDIAN STYLE TOMATO SALSA

MATAR MUSHROOMS

A variety for daily cooking -- Matar Mushroom. Mushrooms are healthy and tasty as well.

                                                           

INGREDIENTS:

• Boiled pea (matar) - 1 cup
• Mushroom - 200 gm (diced)
• Tomato puree - 1/2 cup
• Onion chopped - 1
• Ginger garlic paste - 1 spoon
• Turmeric - 1/4 tsp
• Coriander powder - 1 tsp
• Red chili powder - to taste
• Garam masala - 1/4 tsp
• Green chili - to taste
• Sugar - 1/2 tbsp
• Salt - to taste
• Oil - 1tbsp
• Fresh cream or milk - 2 tbsp

METHOD:

• Heat oil in a kadai add chopped onion and green chilli saute it till it turns golden in color.
• Now add ginger garlic paste saute for a min than add tomato puree and  masalas ( turmeric , coriander and red chili powder ) stir and saute till oil start to leave the sides of the masala mixture. 

                                               

• Add mushrooms mix it and saute for a 1 to 2 min.

                                       

• Now add water as required and cover it and cook till mushroom are soft.
• After that add boiled peas and sugar cook for another 1-2 min .

                                         

• Simmer the gas once done. Sprinkle garam masala  and add cream. Mix it well.
• Now switch off gas and garnish with chopped coriander .
• Matar mudroom are ready to serve with roties , naan etc
   
  
  
  
  
  
  
  
  
  
  

Recipe veg

Posted by Unknown in Recipe, veg

MATAR MUSHROOMS

PALAK PANEER

Hi All,
I am posting after a long time. Today we are making healthy iron full palak paneer.  My hubby doesn't like palak paneer much, but this recipe changed it. I hope you would like it.

INGREDIENTS:

• Spinach (palak ) puree - 1 cup
• Paneer - 100 gm
• Onion sliced - 2 medium 
• Garlic finely chopped - 4 to 5
• Cumin seeds (jeera) - 1/2 tsp
• Green chilli -  to taste
• Fresh hung curd  or yogurt - 4 tbsp
• Coriander powder - 1 tsp
• Turmeric powder  - 1/4 tsp
• Lemon juice - 1 tsp
• Salt - to taste
• Black Salt - 1/2 tsp
• Oil or butter - 1 tbsp

Note:

• Keep small amount of paneer aside. You can use graded paneer for garnishing.

  METHOD:

• Rinse  spinach (palak ) very well in water. Now boil water in a pan and add spinach leaves in hot water, leave it for 2 to 3 mins.
• Drain the blanched spinach leaves. Immediately add spinach leaves into ice cold water.This process help to maintain green color of spinach. 
• Heat oil in a non stick pan add cumin seeds, garlic and green chili saute for 1 minute on medium flame. when garlic turn little brown in color then add onion in it saute till the onion get golden .

 

• now add coriander powder, turmeric powder and hung curd. Mix it well and cook for a min.
• Add palak puree simmer for  2 to 3 min till the spinach  is cooked.
• now add salt and garam masala stir, add paneer cubes and lemon juice.

• cook palak gravy till paneer becomes soft.
• the delicious palak paneer is ready to serve with naan , rotis  or  rice. 

healthy Recipe veg

Posted by Unknown in healthy, Recipe, veg

PALAK PANEER

HEALTHY GATTHE PALAK KI SUBJI

Hi friends,
Todays recipe is healthy Pala Gatte ki subzi.This is suggested by my friend Anshu Yadav.
Normally gatta is made with curd, this one is with palak which gives it very unique taste. Hope you would like it.

                             

INGREDIENTS:

FOR GATTAS:

• Besan (chickpea flour) - 1 cup
• Curd - 1/3 cup
• Ajwain (Carom seed) - 1/2 tsp
• Turmeric - 1/2 tsp
• Red chili - 1/2 tsp
• Hing - pinch 
• Oil - 1 tbsp
• Salt to taste

METHOD:

• Take a big pan, add water and boil it.
• In a mixing bowl add besan, salt, redchilli, ajwain, hing, turmeric powder and some oil mix it.

                                     

• Now add curd and mix it together make a soft dough (if required add some water in to it).

                               

• Bind every thing together if it is quite sticky apply some oil on your hand.
• Now grease the rolling board and take a small portion of the dough and roll it on the board.

                                       

• Do same the remaining dough .
• Drop these rolls in to boiling water let it boil for at least 15 to 20 min. When they come up and start floating it means they are done. You can poke it with a knife also to see they are soft.

                                         

• In between toss them once to evenly cook from all sides.
• When they are cooked get the roll out of the water. Note:  don't through the water we will use it in the gravy. 
• Let the gattas cool down for few min after that we cut them in to slices.

                                       

 FOR GRAVY:

• Garlic - 3 to 4 cloves 
• Palak (spinach) - 1 bunch chopped
• Tomato - 2 to 3 finely chopped
• Turmeric - 1/2 tsp
• Red chili - as per your taste
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Salt - to taste
• Oil - 1 tbsp 

METHOD:

• Heat oil in the kadai add cumin seeds garlic. Fry till garlic turns light brown .

                               

• Now add tomato in to it saute for a min then add masalas ( turmeric, coriander, chili ). Mix well and fry until it separate itself from oil..

                             

• After that add chopped palak in it mix well  and cook for 1 to 2 min .
• Now add boiled gattas in this gravy mix it well if you feel gravy is thick add some water in to it and cook it covered for 2 to 3 min.

                               

• At last add garam masala and turn off the gas.
• Palak gatte ki subji is ready to serve.
• Serve with hot hot phulkas or rice or paratha.

                                     

healthy Recipe sabzi

Posted by Unknown in healthy, Recipe, sabzi

HEALTHY GATTHE PALAK KI SUBJI

EGGLESS CRUNCHY CORN FLAKES COOKIES

Hi friends made Cornflake cookies, these cookies have a unique taste as the core part is soft which melts in mouth and the cover part is crunchy. This would definitely be the favourite of kids.
         

                 

 
                                                               

Note : Use honey cornflakes, this will enhance the taste much more and would make the top part enjoyable.


Serves : makes around 12 pieces
Baking time : 15-20 mins
preparation time : 15 mins

INGREDIENTS:

• refined all purpose flour (maida) - 140gm
• powder suger - 100gm
• Butter  -- 50 gm
• Cornflakes -- 1/2 cup ( i use honey cornflakes )
• vanilla essence -- 1/2 tsp
• Baking powder -- 1/2 tsp
• Milk  -- 1 cup

 Note : Preheat oven at 170c for 10 mins.

 METHOD:

• Blend  butter and sugar in a mixing bowl. Blend it until it becomes white and creamy. Once it becomes creamy add vanilla essence into it.
• sieve all purpose flour and baking powder in a separate bowl.
• Now mix this dry ingredient in the wet ingredient. Add it in small quanitity and mix it well. Don't over blend it, we want to make a dough of this.

                                                   

• Mix milk and make soft dough out of the mix. Make small balls from this dough.
•  Dip these balls in milk and coat them with cornflakes. Cornflakes would get embedded on the surface, don't press it too much else it will go inside.

                                         

•  put the baking tray in the pre heated oven and let it bake for 15-18 mins at 170c. Keep an eye on it as soon as it turns slight brown take the tray out.

                                       

Note:

• For preheating switch on both rods.
• The dough should be soft, else it will not take the correct shape.
• Butter should be on room temperature. 

Baking biscuits cookies corn flakes Recipe

Posted by Unknown in Baking, biscuits, cookies, corn flakes, Recipe

EGGLESS CRUNCHY CORN FLAKES COOKIES

ALOO BAND GOBHI KI SUBZI

Hi friends today i made simple potato with cabbage sabzi. Cabbage is incredibly nutritious very low in fat and calories. Fresh cabbage is an excellent source of natural antioxidant, vitamin c, vitamin k, it also contains potassium , manganese, iron and magnesium and most important its ideal for weight loss.

There are different type of cabbages available: green cabbage, red cabbage etc. This recipe can be used with any of them. There are quite many sabzi we can make with cabbage......let's start with a simple one.

Preparation time -8 to 10 min

Cooking time - 10 min

Total time - around 20 to 25 min

INGREDIENTS:

• Cabbage small size -1 shredded
• Potato - 3 medium size (cut in small pieces )
• Ginger -1 inch
• Garlic  -   4-5 cloves
• Onion - 1 medium (sliced)
• Tomato - 2 ( sliced )
• Turmeric powder - 1/3 tsp
• Coriander - 1/2 tsp
• Chilli powder - to taste
• Chilli flakes - 1/2 tsp
• Cumin seeds - 1/2 tap
• Salt - as per taste
• Oil - 1 tbsp
• Coriander - for garnishing

METHOD:

• First take a cooking pan and heat the oil in it.
• When oil is heated add cumin seeds, onion and saute till the onion turns brown in colour.

• Now add tomato and fresh crushed ginger garlic paste, fry it.
• Add spices (turmeric powder, coriander powder, chilli powder, salt) cook till the tomato turns mushy.

• Then add shredded cabbage and mix it.  Add potato mix it well. Fry this for a minute.

• Place lid and cook on slow flame for 8 to 10 min. Keep on stirring in between.
• When potato is cooked add garam masala. 
• Garnish with coriander leaves.

Note :

• If you want to remove starch from potato, soak chopped potato for half an hour to one hour. Discard the water. 

• Do not add water in to it as cabbage is a leafy vegetable. All leafy vegetables would leave water.
• You should add garam masala in the end, this will give better taste and aroma. 

Serve it with hot chapati, paratha. This is also a good combo to carry as home cooked food in travels. You can make paratha / puri and serve it with this sabzi.

bachelor recipe cabbage daily food healthy lunch potato quick Recipe sabzi tiffin food veg

Posted by Unknown in bachelor recipe, cabbage, daily food, healthy, lunch, potato, quick, Recipe, sabzi, tiffin food, veg

ALOO BAND GOBHI KI SUBZI

DAHI ARVI KI SUBJI

Hi friends putting my grand ma's recipe .....it was my favorite and really loved the one cooked by her. This is a regular sabzi made in villages of Uttar Pradesh. It is called "Matthe ki ghuyion" in my village.
I hope you all would like it too.........please leave likes comments if you like this.

Ingredients:

• Arbi - 1/2 Kg
• Curd - 1 cup (sour not fresh one, one like used in kadi)
• Caram Seeds (azwain)  -- 1/4 tsp
• Fenugreek seeds (methi dana) -- pinch
• Turmeric - 1/4 tsp
• Coriander powder - 1/2 tsp
• Red chilly powder or red chilly flakes (personally like chilly flakes, if you don't get from market crush dried red chilly) - as per taste
• Salt - as per taste
• Oil - 1 tbsp
• Coriander leaves - for garnishing

Method :

• Blend curd and keep it aside.
• Boil arbi and cut it into small pieces. Don't boil too much....else it will not hold shape. Normally 2 whistle in pressure cooker on medium flame works for me.

• Take a pan and pour some oil (olive, mustard which ever one you like). Heat it and add caram seeds, fenugreek. Add arbi and stir it.
• Than add spices turmeric, coriander powder and red chilly powder and mix the spices with arbi and let it fry for 2-3 minutes.

• Add water in enough quantity so that arbi is nearly under water.
• Once it begins to boil add the blended curd ...keep stirring it until it begins to boil again. This is important if not done correctly solid part of curd will separate. 

• Once it begins to boil add salt and keep stirring for 1 min. Then leave it to cook on slow flame for 2-3 minutes.
• At last switch of the gas and add coriander.

You can serve it with garam chappati, paratha and poori. I like it with paratha and poori most.

daily food Recipe sabzi

Posted by Unknown in daily food, Recipe, sabzi

DAHI ARVI KI SUBJI