Baby Corn Manchurian- Indo Chinese Style –How To Make Spicy Chilli Baby Corn Manchurian

Ingredients-

  • Baby Corn – 10-12 (cut into two pieces).
  • Salt to taste.
  • Black pepper powder – 1/2 tsp.
  • Ginger garlic paste – 1 tbsp.
  • Red Chilli sauce – 1 tsp (as per your taste).
  • Maida/all purpose flour – 2 tbsp.
  • Onion (chopped)– 1/2 cup
  • Capsicum into cubes or length wise as per your wish.
  • Corn Flour (optional)– 1 tsp (dissolve in 1/2 cup of water)
  • Chilli Sauce as per your taste
  • Tomato sauce – 1 tbsp.
  • Soya sauce –1 tbsp.
  • Vinegar –1 tbsp.
  • Chopped garlic – 1 tsp
  • Vegetable oil as needed
  • Spring Onion (chopped)- 1/2 cup

Method

  1. Take a bowl, add baby corn,  salt, red chilli sauce , Black pepper powder, ginger garlic paste, corn flour, maida and with sufficient water and mix well.
  2. Batter is ready, cover and keep aside for 15- 20 min.
  3. Heat vegetable oil into the pan/ kadhai on medium heat.
  4. Deep fry coat baby corn until golden brown and keep aside.
  5. Fry all baby corn in same way.
  6. Heat vegetable oil (1 tbsp) into the other pan /kadhai on medium heat.
  7. Add chopped garlic, onion and fry till onion turns transparent.
  8. Add capsicum and fry for a minute.
  9. Add tomato sauce, vinegar, Soya sauce and Chilli Sauce (Use more if you need)
  10. Salt to taste, a pinch of Black pepper powder and mix well.
  11. Cook for 1-2 minutes.
  12. Add fried baby corns and Stir well, till you get baby corns covered in
    this sauce evenly.
  13. Turn off the heat, add spring onion and mix well.
  14. Crispy Baby Corn Manchurian is ready to serve…

Jaggery (Gur) Khoya Gulab Jamun(गुड़ खोया गुलाब जामुन)-How to make Gulab Jamun- Sugarfree

Ingredients –

  1. Khoya or mawa (crumbled) – 1 cup
  2. Paneer / cottage cheese (crumbled) – 1/2 cup
  3. All purpose flour / maida – 1 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Baking powder – 1 tsp.
  7. Vegetable oil / ghee for frying.
  8. Jaggery (Gur) – 1 cup (as per your taste)
  9. Milk  for prepping the Khoya Gulab Jamun dough

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • With help of milk, prepare soft dough.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Add Jaggery(Gur), cardamom powder and 2 cups of water into the kadhai / Pan on medium heat.
  • Let the Jaggery(Gur) dissolve in the water completely.
  • Keep the chasni  gooey in texture, don’t make it too thin.
  • Once Jaggery(Gur) chasni is boiled, turn off the heat.
  • After 20 minutes, knead the dough once again.
  • Take small amount of dough, roll the dough into round shape.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a Pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the Gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in warm Jaggery(Gur) chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Jaggery(Gur) Khoya Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  • Jaggery (Gur) Khoya Gulab Jamun is ready.

M&M’s Chikki (बस 5 मिनट्स में बनाये चिक्की )- Gems Chikki For Kids- Bars- Brittle

Ingredients –

  • M&M’s (as per your choice) – 1 pack
  • Sugar – 1 cup

Method –

  1. Take a tray, cover with  aluminum foil.
  2. Spread the gems over the aluminum foil and keep aside.
  3. Heat a pan on medium heat.
  4. Add 1 cup sugar and little water.
  5. Keep stirring until dissolved.
  6. Cook until it turns light golden color.
  7. Turn off the heat.
  8. Pour it over the tray of gems.
  9. Keep it in fridge and let it cool down completely.
  10. Break them into pieces and store them in an air tight container.
  11. M&M’s chocolate chikki is ready.

फ्रेश नारियल / खोपरा बर्फी -Coconut Barfi–Nariyal Barfi–Kobbari Mithai

Ingredients –

  • Fresh Grated coconut
  • Sugar – 1/3 cup (as per your taste)
  • Green cardamom powder – 1/2 tsp
  • A tray covered with Aluminum foil

For Garnishing –

  1. You can garnishing with tutti frutti, Blanched Pistachio (Pista),  almonds ,Silver warq (optional)

Method –

  1. Heat a pan, on a medium heat.
  2. Cut coconut pieces into small pieces into the mixer jar & make a fine powder.
  3. Add coconut powder, sugar and cardamom powder into a pan.
  4. Keep Stirring constantly, let the sugar dissolve completely.
  5. Mix and begin to heat on a low heat.
  6. In a few minutes, the sugar will begin to dissolve.
  7. When the coconut burfi is almost done, the mixture will start leaving the sides of the pan and you will also see foamy bubbles rise from it.
  8. Keep stirring for 3-4 minutes so it doesn’t burn..
  9. Cook until all the sugar water is absorbed and begins to smell good.
  10. Turn off the heat.
  11. Immediately, pour this hot mixture into the tray and spread it evenly.
  12. Pour the mixture and then spread it evenly.
  13. Let it cool down for sometime, so it can settle down.
  14. Once coconut barfi  settled, cut it into pieces as per shape of your choice.
  15. Fresh Coconut Barfi is ready to serve.
  16. Store in the refrigerator for a week.

मिर्ची रसगुल्ला- Chilli Rasgulla/Rosogulla -Bangali Rosogulla- Homemade Rasgulla

Ingredients –

  • Paneer / Chena – 1 cup
  • Sugar (as per your taste) – 1 cup
  • Food color green
  • Green chilli (as per your taste) – 2-3

Method –

  1. Put sugar in a pan with lid, add 2 cups of water and  mix it.
  2. Allow sugar chashni to come to boil.
  3. Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  4. Take the small portions of chena in your hand and shape them into balls.
  5. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks.
  6. Now put all the paneer balls in boiling chashni and close the lid.
  7. Cook on high heat for 9-10 minutes.
  8. After 10 minutes, open the lid and add few drops of green food color.
  9. Cook for 10 minutes.
  10. Turn off the heat.
  11. Chilli Rasgullas has become puffy and doubled in size.
  12. Now take them out in a bowl .
  13. Add sliced green chilli into the hot chasni, mix well.
  14. Chilli rasgullas are ready to serve.

Ghee Rice/ Neychoru –South Indian Recipe–How To Make Ghee Rice- Kids

Ingredients –

  • Basmati rice (Wash and soak rice for 20 minutes.) – 1 cup
  • Ghee / Butter –  1 tbsp.
  • Bay leaves – 1-2
  • Clove – 2-3
  • Green cardamom – 1-2
  • Star anise – 1
  • Onions (cut into length wise) – 1/2 cup

For garnishing – Fried onions, chopped coriander

Method –

  1. Heat a pan on medium heat and ghee to a pan.
  2. Add Bay leaf, Clove, Green cardamom, Star anise, and fry for a min.
  3. Add cashew, raisin and fry till lightly golden in color.
  4. Add onions (cut into length wise) fry for 1-2 minutes.
  5. Add drained rice and fry for for  minutes.
  6. Add 1.75 cup water, salt as per your taste,
  7. If you want you can add sliced chilly.
  8. Mix well, cover and let it boil.
  9. Cook until all water has evaporated.
  10. You can check once or twice while the rice is cooking.
  11. Open the lid and fluff up.
  12. Ghee Rice is ready.
  13. Garnish with fried onions, chopped coriander leaves and serve..

Spicy Schezwan Cauliflower(Gobhi) Recipe- Indo Chinese Cauliflower–Cauliflower in Schezwan Sauce

Ingredients –

  • Dry whole red chilly – 10 – 12
  • Cauliflower florets – 2 cups
  • Whole garlic cloves – 9-10
  • Sugar – 1/2 tsp

For batter –

  • Corn flour / Corn starch – 1/2 cup
  • All purpose flour (maida) – 1/2 cup
  • Black pepper – 1/2 tsp
  • Salt as needed
  • Soya sauce – 1 tbsp.
  • Tomato sauce – 2 tbsp.
  • Vinegar –1 tbsp.
  • Chopped onion – 1/2 cup
  • Chopped garlic – 1 tbsp.
  • Chopped spring onions white and greens – 1/2 cup
  • Green capsicum (cut into lengthwise)- 1 cup
  • Vegetable oil  for deep frying

for the garnish –

Chopped spring onion

Method –

  1. Soak the red chilies in hot water for 30 minutes.
  2. After 30 minutes remove the steam from the chilies and put into the mixer jar.
  3. Add whole garlic and sugar into the mixer jar.
  4. Blind them will with 2 tbsp (tablespoon) of water to a smooth paste.
  5. Chilly paste is ready.
  6. Add corn flour, maida, black pepper and salt into a bowl.
  7. Pour water to make a thick batter consistency.
  8. Add the cauliflower florets and coat them in the batter well.
  9. Heat vegetable oil in a kadhai on medium heat.
  10. When the oil turns hot, drop the batter coated cauliflower florets in the hot oil.
  11. Fry them until the cauliflower florets turn crispy and golden in color.
  12. Drain them to a kitchen towel.
  13. Heat a vegetable oil into the other pan on medium heat.
  14. Add chopped onion and chopped garlic and fry for 1-2 minutes.
  15. Add green capsicum and spring onions and sauté for few minutes.
  16. Add tomato sauce, soya sauce, vinegar, and salt to taste.
  17. Mix well and cook for few minutes.
  18. Add chilly paste and little water, mix well.
  19. Add little water to corn flour (1 tsp), make a paste and mix well.
  20. Cook for few minutes.
  21. Add the fried cauliflower florets ,toss gently.
  22. Cook on a high heat for 1 to 2 minutes.
  23. Serve immediately garnished with spring onion.

(1 कप काजू से बनाये 3 कप स्वादिष्ट काजू )- Kaju Sweets- Cashew Nuts- Kids Recipe

Ingredients –

  • Cashew nuts (Kaaju) powder – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Ghee / Butter – 1/2 tsp

Method –

  1. Heat the non-stick pan on medium heat.
  2. Add ghee( 1/2 tsp), sugar and 1 cup water.
  3. Mix well and let the water boil.
  4. Prepare sugar syrup and check with your fingers it should be 1 string.
  5. Once sugar syrup is ready add cashew powder and keep stirring it.
  6. Cook it on medium to low heat.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Place the mixture on the plastic wrap.
  10. Flatten the mixture with the help of rolling pin.
  11. Cut into moon shape with the help of bottle cap.
  12. Kaju sweets is ready, you can store in refrigerator for one week.

Kaaju Roll (काजू रोल) – Cashew Nuts Roll–Kaju Delight–Indian Sweet Recipe

Ingredients –

  • Cashew nuts (Kaaju) powder – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Chopped Pistachios (Pista) – 2 tbsp (as per your choice)
  • For coating dry coconut powder
  • Food color (yellow)
  • Ghee / Butter – 1/2 tsp

Method –

  1. Heat the non-stick pan on medium heat.
  2. Add ghee( 1/2 tsp), sugar and 1 cup water.
  3. Mix well and let the water boil.
  4. Prepare sugar syrup and check with your fingers it should be 1 string.
  5. Once sugar syrup is ready add cashew powder and keep stirring it.
  6. Cook it on medium to low heat.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Divide the Kaaju paste into two equal parts.
  10. Once it little cools down, take one part and add food color and chopped pista.
  11. Mix well and roll the shape as a square
  12. Once it cools down shape the kaaju  paste  into a ball.
  13. Now take second part of kaaju paste and shape into a ball.
  14. Roll the ball, using rolling pin.
  15. Place square shape on the kaaju roll and with the help of our hand cover it properly.
  16. Coat with dry coconut powder evenly.
  17. Roll is ready, wrap the roll into plastic wrap or aluminum foil.
  18. Keep it in fridge for 1 hour, so it can settle down.
  19. After an hour remove plastic wrap from Kaaju roll and cut the roll into slices.
  20. Kaaju roll  is ready to serve.
  21. Keep it in fridge for 1 week and use.

Peanut Barfi / Katli (मूंगफली से बनाये स्वादिष्ट बर्फी)- Winter Recipe- Moongfali–Healthy Bars

  1. Peanuts / Groundnuts – 1 cup (soak the almonds in water for 3-4 hours and peel)
  2. Sugar – 1/3 cup (as per your taste)
  3. Clarified butter/ghee – 1 tsp.
  4. A tray covered with Aluminum foil

For Garnishing –

  1. Blanched Pistachio (Pista)

Method –

  • Add some water and Grind peeled almonds in to fine paste.
  • Heat the  kadhai/non-stick pan on medium heat.
  • Add peanuts paste and cook on a low to medium heat.
  • Keep stirring, time to time so it doesn’t burn..
  • Cook until all the water is absorbed and begins to smell good.
  • Add sugar and Mix well.
  • Keep cooking it for some more time until it becomes thick paste.
  • Once its ready, switch off the heat.
  • Place the peanuts mixture into the tray and then spread it evenly across the tray.
  • Press it gently and sprinkle some Pista.
  • Keep it in fridge for sometime, so it can settle down.
  • Once it settled ,out the tray and cut it into pieces as per the shape of your choice.
  • Peanuts / Groundnuts Barfi/Katli is ready to serve.