Tasty Veg Recipe

[nusrat-diu]

How to Make Sandesh
Ingredients
Samolina (Sooji, Rava) 2 cups
Sugar 1 cup
Ghee 2 tbs
Small Cardamom powder 1/2tbs
Grated Coconut 1
Method
Heat ghee in the pan. Add semolina and fry it till it turns light brown. Keep aside.
Make 1 string sugar syrup and add cardamom powder.
Put the pan on fire again and add coconut and sugar syrup. Mix all the ingredients and stir it till it starts forming lumps. Cool it a little then put it in the moulds and make different shapes.

[nusrat-diu]

Carrot Halwa Recipe
Carrot Halwa (Gajar Halwa) is a very popular North Indian sweet dish. Here is carrot halwa recipe.

Ingredients:
Carrots - 6 (grated finely)
Milk - 3 cups
Sugar - 1 cup
Mawa - 1/2 cup (powdered milk)
Khoya - 3 tsp (ricotta cheese)
Almonds - 1/8 cup (chopped)
Cardamoms - 5 (skinned and crushed fine)
Pistachios - 2-3 (powdered)
Ghee - 1/4 cup (clarified butter)
Raisins - 1 tsp
Method:
Boil the carrots in the milk in an open pan maintaining a low flame. Constantly stir.
When carrots are cooked, take them out and drain any excess milk.
Pour milk powder (mava), the ricotta cheese and the sugar to the cooked carrots.
In a frying pan heat the ghee, now add the carrot mixture and keep high flame until the carrot paste loses the milky texture and later turns into golden brown color.Make sure sugar has totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.

[nusrat-diu]

Begun Bhaja Recipe
Begun Bhaja is a popular Bengali cuisine. Here is Begun Bhaja recipe

Ingredients:
Begun (Brinjal) - 1 big or 2 small (which makes 8 pieces of ½" each)
Besan (Bengal Gram Flour) - 4 tbsp.
Method:
Pour 2 cups of water in Besan and mix well. The consistency of the mix should be lighter
Add salt and mix once again.
Slice the Begun into ½" thick pieces.
Heat oil in a pan. Dip the Begun slices into Besan mixture to coat it fully.
Fry the coated pieces in oil in medium heat till it turns into golden brown.

[nusrat-diu]

Bisi Bele Bhath Recipe
Bisi Bele Bhath is a very popular South Indian dish. It is very easy to prepare. Here is Bisi Bele Bhath Recipe

Ingredients:
Red gram dal (tur) - 1/2 cup
Rice - 1 1/2 cups
Brinjals - 2 small
Onion - 1 no.
Carrot - 1 no.
Drumsticks - 2 nos (optional)
Tamarind - size of a small lime
Dry red chillies - 6 (you can reduce or increase as per your taste)
Green chillies - 4 nos
Fenugreek seeds - 1 tsp
Coriander seeds - 1 tbsp
Mustard - 2 tsp
Cashewnuts - 20 gms
Fresh grated coconut - 1 tbsp
Asafoetida - 1/2 tsp
Curry leaves - Few
Coriander leaves - Few
Poppy seeds(khus khus) - 1 tsp
Aniseeds(saunf) - 1/2 tsp
Cloves - 4 nos
Cardamoms - 4 nos
Cinnamon - Small piece
Ghee / butter / margarine / oil - for frying
Salt - as per taste
Method:
Peel the onions and cut into big pieces.
Chop the vegetables into 2.5 cm pieces.
Wash rice and dhal. Place it in one of the containers and add 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables and cook it in a pressure cooker .
Heat a little oil in a frying pan. Add 3 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in color.
Powder the above and keep it aside.
Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom and aniseeds. Powder them and keep it aside.
Soak tamarind in a little water and extract juice.
Heat little oil, add remaining dry red chillies, mustard, curry leaves and green chillies.
When the mustard crackles, add to the rice and mix well.
Add tamarind juice and salt to taste and mix thoroughly.
Heat little ghee and fry cashewnuts until golden brown in color. Add to the rice along with powdered ingredients and masala powder.
Mix well. Remove from fire. If you like ghee, add just before serving.

[nusrat-diu]

Appam Recipe
Appam is a famous South Indian dish. Here is Appam recipe.

Ingredients:
Raw rice soaked for 4-5 hours - 2 cup(s)
Coconut shavings - 4 cups
Cooked rice -1 cup
Salt and sugar to taste
A pinch of yeast granules dissolved in some coconut water or little hot water
Method:
Drain the soaked rice and grind it along with the coconut shavings
Cook the grinded mixture rice to a fine thick paste. Do not add too much water.
Add the yeast and mix lightly. Also add salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
Cover with a lid on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy.

[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.

[nusrat-diu]

Sarson Ka Sag Recipe
Sarson Ka Sag is a very popular Punjabi dish. Here is Sarson Ka Sag recipe.

Ingredients:
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger and garlic grated 3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
2 tbsp. ghee 1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour and salt to taste
Method:
Chop both greens, wash, drain.
Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir
Add ginger, garlic, stir.
Add few pinches salt, 1 cup water
Pressure cook till done. (2 whistles).
Mash well.
Heat ghee in a pan, add onion, saute till brown.
Add all other ingredients, except cheese.
Stir well and cook till oil separates.
Garnish with cheese.
Serve hot with makki ki roti, or paratha.

[nusrat-diu]

Mysore Pak Recipe
Mysore Pak is a popular South Indian sweet dish. Here is Mysore Pak recipe.

Ingredients:
1 cup bengal gram flour
1 cup sugar
2 1/2 cups ghee
1 cup water
1/2 tsp cardomom powder
Method:
Sieve the bengal gram flour (besan).
Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.
Heat half the ghee (clarified butter) (1 1/4 cup) in a pan.
Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup. It should not become stringy.
Add the roasted flour to the sugar syrup stirring constantly. Take off the flame for a second while you get the melted ghee ready.
Pour the ghee in a steady stream into the flour and sugar mixture while stirring. You need an extra hand here.
Add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow cake pan or a thali.
The mixture sets within a minute.
With a sharp knife cut into 1 1/2 inch squares at immediately.

[nusrat-diu]

Mishti Doi Recipe
Mishti Doi is a popular Bengali sweet dish. Here is Mishti Doi recipe.

Ingredients:
1 liter full cream milk
3-4 tbsps yoghurt
250 gms sugar
Method:
Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from sticking. When it is complete, cool the milk till it is just warm.
Put the sugar in another pan and heat it over a low flame to melt.
Allow the sugar to caramalise (brown). Remove from the fire when done, add the reduced milk to this caramalised sugar and mix well till it blend.
Mix milk and sugar thoroughly now add the yoghurt to the mixture and stir gently to mix.
Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
When the Mishti Doi has set and is firm, chill for a few hours and serve.

[tasnuva]

Patisapta:

Patishapta is a popular sweet dish.Here is the recipe:

Ingredients:
suji 1 cup
Flour 1 cup
Oil 1 tbsp
Cream 1 cup

For filling:

Coconut(grated) 1
khoya 1/2 cup

Method:
1. For the filling mix the coconut and khoya and cook on a low flame till the mixtures leaves the sides of the vessel.
2. Mix semolina, flour and oil to make a smooth batter with water or milk.
3.Heat a tawa and smear a little oil on it.
4. When the oil smokes pour a tbsp of batter on it and spread a thin batter on it and make a round shape. put some filling on the prepared round and roll it and serve to a plate.
5.Prepare all the pancakes in the same way.
6.Serve with cream.

[tasnuva]

Papaya Halwa Recipe
Papaya Halwa is a very popular  Indian sweet dish. Here is papaya halwa recipe:

Papaya halwa ingredients:

    * 2 cups papaya
    * 1 cup milk (boiled)
    * 1 cup sugar
    * a pinch of yellow color
    * 4 tbsp clarified butter (ghee)

Garnishing ingredients:

    * 5 cashewnuts
    * 5 badam
    * 5 pista
    * a big pinch of cardamom powder

Pappaya halwa preparation:

    * Peel the skin, remove the seeds and grate the papaya.
    * Roast the garnishing ingredients (except cardamom powder) in 2 tsp of ghee till they turn into light golden yellow color.
    * Allow it to cool then broken into small pieces.
    * Now heat a heavy bottomed pan and heat with 2 tbsp of ghee.
    * Add the grated papaya and saute on low flame till the raw smell disappears.
    * Now add milk and mix well.
    * Cook on low flame till the papaya become tender.
    * Once the halwa starts to thickening stir continuously for 2-5 mins.
    * At this point add sugar food color.
    * Combine well and cook for further thickness.
    * Add the remaining ghee and stir.
    * Cook on low flame till the ghee separates form the mixture.
    * Finally add the garnishing ingredients.
    * Now your easy and tasty papaya halwa is ready to serve.
    * Serve hot or cold.