Faculty of Allied Health Sciences > Nutrition and Food Engineering

Tasty Veg Recipe

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nusrat-diu:
Pumpkin Halwa Recipe
Pumpkin Halwa is a very popular Sweet dish. Here is Pumpkin Halwa recipe.

Ingredients:
Grated Pumpkin - 2&1/2 cups
Milk -1/2 cup
Sugar - 1/2 cup
Honey -1 cup
Cardamom - 5
Cashew nuts - 10
Ghee - 1/4 cup (melted butter)
Method:
Roast the cashews in ghee until it becomes golden brown.
In a pan, heat 1 tsp ghee, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone.
To this add milk and cook till the pumpkin is tender. To this add sugar, honey, stir constantly in low flame.
Add the roasted cashews and grounded cardamom mix well and leave it for 5 minutes.
Add 3 tsp ghee to it and stir well, put in low flame till the ghee floats. Serve hot.

nusrat-diu:
Khaman Recipe
Khaman is a very popular Gujarati dish. Here is Khaman recipe.

Ingredients:
salt to taste
1 tsp lemon juice
2 tbsp coconut scraped
a pinch asafetida
2 tbsp oil
100 gm bengal gram divide (chana dal)
1/2 tsp mustard seeds
2 - 3 green chillies
4 - 5 curry leaves
1 tsp sugar powdered
1 inch ginger
250 gm cucumbers
2 tblsp coriander leaves chopped
Method:
Dry roast the chana dal for 2-3 minutes on a high flame .Heat up and then soak in water for 8-10 hours.
Remove and dry grind coarsely.
Take off the cucumber and shred.
Mix in salt and keep it aside in a round dish for half an hour.
Take off the ginger and grind it with green chillies.
Remove out all the water from the cucumber.
Mix chana dal, cucumber, ginger-green chilli paste and little more salt if required.
Mix in cut coriander leaves, scraped coconut, lemon juice, powdered sugar and mix well.
Heat up oil in a pan.
Mix in mustard seeds, asafoetida and curry leaves.
When it starts crackling, mix in this tempering on salad and mix.

nusrat-diu:
Jalebi Recipe
Jalebi is a very popular recipe of North India. Here is Jalebi Recipe.

Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
Method:
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot.

nusrat-diu:
Rasgulla Recipe
Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.
Ingredients:
Milk - 1/2 litre
Refined flour (maida) - 2 tsp
Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar- 1 cup
Water- 1 cup
Rose essence or cardamom powder - 2-3 drops or 1/4 tsp
Method:
Heat milk in a pan and bring it to boil. Remove from heat.
Add citric acid or lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose essence.
Refrigerate and serve chilled.

nusrat-diu:
Kalakand Recipe
Kalakand is very popular sweet dish of India. Here is Kalakand recipe

Ingredients:
2 litres Milk
1/2 to 3/4 cup Sugar
chopped nuts to decorate (pista, almonds)
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water
Method:
Boil half the milk .Add the citric solution as it comes to boil.
Switch off gas once the chenna settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down. Note: Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens. Stir continuously.
Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

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