Daffodil International University
Faculty of Allied Health Sciences => Nutrition and Food Engineering => Topic started by: nusrat-diu on October 27, 2011, 02:25:50 PM
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Recipe of Cabbage Carrot Bhujia
Ingredients
4 tablespoons oil
1-tablespoon whole black mustard seeds
1 dried red chili
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chili, cut into thin strips and seeds removed
1/2-teaspoon sugar
4 tablespoons chopped, fresh coriander
1-tablespoon fresh lemon juice
Method
Heats oil in a frying pan
Sauté mustard seeds and dried red chili 1-minute
Add cabbage, carrots and green chili.
Reduce heat to low, stir-fry the vegetables for about 30 seconds.
Add sugar and coriander, stir-fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chili before serving.
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Chhole Bhature Recipe
Bhature
Ingredients
Refined flour 3 cups
Cooking oil 1 tbsp
Plain Yoghurt 1/2 cup
Baking powder 1 tsp
Method
Sieve together the refined flour and baking powder
add ghee and yoghurt
Mix well using palms of your hands. Make a smooth dough using water as needed
Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight
Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
Deep fry in oil on both sides until golden brown
Serve with hot Punjabi chhole
Chhole Recipe
Ingredients
Cooked Chick Peas or Garbanzo beans
Garam masala 1/2 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Chili powder 1/2 tsp
Dry Mango Powder 1 tsp
Dry Coriander powder 1 tsp
Finely Chopped Large Onion 1
Salt to taste
Cooking Oil
Chopped Coriander 1 tbsp
Method
Heat oil in a pan, add onions, ginger garlic paste,
Fry until golden brown
Add coriander powder and garam masala, and fry for 2 minutes
Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.
Serve hot with bhatura.
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Recipe Of Dahi Bada
Ingredients For Bada
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin (jeera) powder
Red chili powder to taste
Method For Bada
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
Serving
In a deep dish arrange vada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve the dahi vadas chilled
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Veg Pakoda Recipe
Ingredients
Onion-2
Greenchilli-2
Potato-1 big
Carrot-1
Curry leaves
Besan flour
Cumin seeds-a pinch
Salt -as needed
Red chilly powder-1/2 tsp
Turmeric powder-a pinch
Method
Grate onion, potato &carrot into thin &even length.
Make a thick mixture with besan flour and water.
Add chili powder, salt turmeric &cumin seeds(crushed).mix well
Now add the grated vegetables & mix well.
Heat a pan with enough oil for deep frying (say 2 cups)
When the oil is really hot, put small amounts of the mixture into it &deep fry until light brown.(it make stick together so add little by little and try to separate &avoid sticking while putting each next one.)There will be little sticking on to each other, which is ok. Take from oil and allow draining oil by placing on a tissue paper.
Try with ketchup or pudina chutney
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Dhokla Recipe
Dhokla is a very popular Gujarati dish. It is very easy to prepare. Here is Dhokla recipe.
Ingredients:
1 cup of rice
¼ cup of black gram skinless (urad dal)
¼ cup of yogurt
1 ½ cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
½ tsp of soda bi-carbonate (baking soda)
1 tbsp of lemon juice
2 tbsp of oil
2 tbsp of coriander leaves
Method:
Roast the rice and the dal on medium heat for four to five minutes. Allow it to cool and then grind into a semi-coarse powder.
Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
Pour half of the batter in another vessel. In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.
Sprinkle some finely chopped coriander leaves and serve hot with green chutney.
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The Recipe of Pista Lassi
Ingredients
Chilled Fresh Curds - 2cups
Sugar - 1tbs
Cardamom Powder - 1/2tsp
Pistas - 2-3nos
Pista Essence - 2drops
Crushed Ice - 1/2cup
Hot Milk - 1tsp
Method
Coarsely grind pista. Dissolve sugar in curd.
Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.
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Recipe of Dry fruit Kheer
Ingredients
Leftover plain Boiled Rice 1 cup
Cream Biscuits 8-10 [Vanilla or Cardamom flavour only]
Dry fruits 1/2 cup
Milk fresh 1 cup
Milk cream fresh 1/2 cup [optional]
Vanilla essence 2, 3 drops.[if served chilled]
Method
Mix leftover rice, biscuits and milk.
Boil it for about ten minutes or till it thickens a little. Mash the rice and biscuits with a masher so that biscuits mix well.
Add the cream and dry fruits. Mix well and boil for 2 minutes.
Pour the kheer in a bowl and add the essence.
Keep it in the freezer to chill or you can serve it hot also.
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Very good recipe...
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Gulab Jamun Recipe
Ingredients
1 cup Bisquick
2 cup Carnation Powder
2 cup Water
1 1/2 cup Sugar
4 pods Cardamom Seeds
4 tbsp Butter
6-8 drops Rose Water
1/8 cup Yogurt
1/2 cup Milk
Oil
Method
Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
Soak in sugar syrup for a few hours until they double in size
Serve hot or cold
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Pav Bhaji Recipe
Pav Bhaji is a very popular Marathi Snack. Here is Pav Bhaji recipe.
Ingredients:
Potato medium size - 4
Cabbage chopped - 1 cup
Cauliflower flowerets - 1 cup
Green Peas -1/2 cup
Onions finely chopped - 2
Tomato finely chopped - 2
Method:
Cut potato into small pieces. Wash the vegetables with water.
Cook all the vegetables (cabbage, cauliflower, potato, peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
Heat 2 tbsp. of butter in a frying pan or kadhai.
Add green chili,chopped onions and fry it until it become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.
Slit the pavs horizontally.
Apply little butter on tava and roast the pavs till hot and soft.
Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.
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Rasmalai Recipe
Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.
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Masala Cashew Recipe
With big cashew nuts and a little bit of masala Masala Cashew can be prepared instantly for your guests.
Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee
Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts.
Cool completely to room temperature before storing in airtight container
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The recipe of Shahi Pulao
There are different kinds of Pulao. But Shahi Pulao is really rich in taste.
Ingredients
3 cups basmati rice, wash & soaked for 30 minutes.
Layer 1
Grind to a paste
1" piece ginger
3 green chilies
2 tbsp. coconut grated
2 sprigs mint leaves
½ cup coriander leaves
4 flakes garlic
1 carrot
1 capsicum
6-7 french beans
1-sprig sping onions greens chopped
Layer 2
Grind to a paste
1 tbsp. sesame seeds
1 tsp. soaked khuskhus seeds
1 onion
5-6 blanched green chilies or white pepper
1 cardamom
1 clove
1 bay leaf
1/2" piece cinnamon
1 potato
1 onion
Other ingredients
6-7 whole shelled walnuts
15 cashew nuts halved
15 almonds, blanched and halved
1 tbsp. raisins
1 tbsp. cheese or paneer grated
1 tbsp. coriander leaves finely chopped
2 bay leaves
1-cup milk
Salt to taste
Pepper to taste
3 tbsp. ghee or oil
Method
Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes,
Take off fire , keep aside.
To proceed
Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha
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Lemon Rice Recipe
Lemon Rice is a very popular South Indian dish. Here is Lemon Rice recipe.
Ingredients:
2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Method:
Heat oil in a pan and add mustard seeds, allow it to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well. Lemon rice is ready to be served.
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Recipe of Mini Samosa
Here is the recipe of Mini Samosa that can add a flavour as snacks.
Ingredients
2 cups of all purpose flour (maida)
1 cup of vegetable oil
Salt (depending upon the taste)
moong daal (soak 6-8 hrs in Plenty of water with baking soda)
1 tbs red chili powder
1 tbs garam masala
1 tbs coriender powder
1 tbs salt
tbs amchur
3-4 pinches asafoetida powder
tbs cumin seeds
Vegetable oil for frying
Method
Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.
Preparation for cover
Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper
Serve hot with green chutneys.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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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.
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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.
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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.
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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.
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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.
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Nice post.Thank you madam.
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Rich Fruit Cake Recipe
It's a popular fruit cake. Here is the recipe.
Ingredients:
* 1lb/450g dried fruit - sultanas, currants, raisins and chopped dates
* 10 fl oz/300ml strong, black tea
* 8oz/225g all purpose/plain flour
* 5½ oz/150g butter, slightly softened
* 5½ oz/150g dark Muscovado sugar
* 4 medium eggs
* 1 tbsp dark treacle/cane molasses
* 3 fl oz/ 100ml brandy or sherry
* ½ tsp freshly ground nutmeg
* 2 tsp lemon juice
* 1 tsp baking powder
* 110g ground almonds
* 225g candied peel, chopped
* 225g glace cherries, halved
Preparation:
* The day before place the dried fruits in a large bowl, add the tea and stir well. Cover and leave overnight.
* Preheat the oven to 325F/170C/Gas 3.
* Line an 8½"/22cm round cake tin with greaseproof paper or baking parchment.
* Place the butter and sugar into a large baking bow. Using an electric hand whisk or fork, cream the butter into the sugar until smooth and creamy.
* Beat one egg into the creamed butter, then beat in a quarter of the flour. Repeat until all the eggs and flour is used up.
* Add the treacle, brandy or sherry, nutmeg, lemon juice to the cake mixture and stir gently using a spoon or spatula. Finally, stir in the baking powder.
* Drain the dried fruits and add the ground almonds, glace cherries and mixed peel. Stir well then add to the cake mixture stirring gently until all the fruits are incorporated into the mixture.
* Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.
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Thanks for the yummy recipes.
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Dear poppy miss..try the recipes at home and bring the yummys for us:D
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I do agree with nusrat mam. :) :)
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dear nusrat mam and tasnuva mam
i will definitely try the recipees, and will love to bring those for you. but not sure whether those items turn out good or not....
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dear poppy miss...i believe the items must turn out to be the best if u r the cook ;D
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Nice recipe.
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Mme, recipes are good but hope your preparation will be yummy. So, we are waiting for your invitation. :D
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Nice recipe madam...
thanks for sharing.....
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Peanut Butter and Chocolate Chip Pancakes
Ingredients:
1 cup(s) multigrain pancake mix, such as Up Country Organics
1 large egg
1/2 cup(s) all-natural peanut butter
1 cup(s) milk
1/2 teaspoon(s) vanilla extract
1 cup(s) semisweet chocolate chips
1 tablespoon(s) unsalted butter
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Directions
1.Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve. Repeat with remaining batter.
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You're an expert cook, I see.