(बस 1 सामग्री से बनाये ये अनोखा मिठाई)-Cashew (काजू) Sweets- Kaaju Custard Apple- Sarifa– Christmas Special

Ingredients –

  • Cashew (Kaju) – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Ghee / Butter – 1 tsp
  • Chopped dry fruits (cashew, raise & Almonds)

For decoration-

  • Food color Green for decoration.
  • Few cardamom skins
  • Cloves (long)

Method –

  1. Add cashew nuts in the grinder and prepare fine powder.
  2. Heat the non-stick pan on medium heat.
  3. Add ghee( 1/2 tsp), sugar and 1 cup water.
  4. Mix well and let the water boil.
  5. Prepare sugar syrup and check with your fingers it should be 1 string.
  6. Once sugar syrup is ready add cashew powder and keep stirring it and cook it on medium to low flame.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Pour the mixture into a plate.
  10. Keep mixing it, this way it will become little cold and thick also.
  11. Divide the mixture in two parts, add dry fruits in one part and mix well.
  12. Grease your palms with little water and make small balls from the dough, roll it between your palms.
  13. Roll the mixture into ball shape (size of lemon).
  14. Make small balls from other part of the mixture.
  15. Stick the small balls around the big ball.
  16. Press it gently, do the same for rest of the balls.
  17. Apply food color on palm and roll the balls between your palms.
  18. Garnish the Kaju Custard apple with cloves (long) & cardamom skin.
  19. Repeat the same for rest of the custard Apple.
  20. Kaju Custard Apple is ready, refrigerate to keep it fresh up to 1 week.

Khoya Gulab Jamun(खोया का गुलाब जामुन)-How to make Gulab Jamun- Sweets–Festival Recipe

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. Sugar – 1 cup (as per your taste)

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 sugar, cardamom powder and 2 cups of water into the kadhai on medium heat.
  • Let the sugar dissolve in the water completely.
  • Keep the syrup gooey in texture, don’t make it too thin.
  • Once sugar 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 sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

Achari Paneer- (अचारी पनीर)- Paneer Curry Recipe- Restaurant Style Achari Paneer–Punjabi Style

Ingredients –

  • Paneer (cottage cheese) – 1 cup ( cut into 1/2 inch cubes).

Whole Dry Masala For Achari Powder –

  • Fennel seeds – 1 tsp.
  • Mustard seeds – 1/2 tsp.
  • Coriander seeds – 1/2 tsp.
  • Onion seeds (kalonji ) – 1/2 tsp.
  • fenugreek seeds – 1/2 tsp.
  • Cumin seeds – 1/2 tsp.
  • whole Red chilly – 2-3 (as per your taste)

  • Garam masala powder – 1/2 tsp.
  • Turmeric powder – 1/2 tsp.
  • Coriander powder – 1/2 tsp.
  • Salt to taste
  • Red chilly powder  (as per your taste)
  • Chopped Tomato- 1
  • Vegetable oil as a needed
  • Whole cumin seeds – 1/2 tsp.
  • Green coriander leaves – 1/2 cup
  • Ginger –  1/2 inch (chopped)
  • Cashew nut- 4-5
  • Beaten curd yogurt – 1 tbsp.

Method –

  1. Heat  a non stick pan  on low  heat.
  2. Add all whole dry masala and mix well.
  3. Dry roast them until nice aroma comes.
  4. Set aside to cool.
  5. Transfer them to the small jar of a mixer grinder and grind to a medium coarse powder.
  6. Achari powder is ready.
  7. Add chopped tomato, Ginger and cashew nut  in the jar, grind until smooth puree.
  8. Heat  1/2 tsp oil in a pan on medium heat.
  9. Add paneer cubes, fry for 3-4 minutes.
  10. Heat a other pan, add 1 tbsp vegetable oil on medium heat.
  11. Add 1/2 tsp cumin seeds, cook for few min.
  12. Add tomato puree and cook until oil starts to separate.
  13. Add coriander powder, garam masala, turmeric powder and red chilly powder, salt to taste.
  14. Mix well and cook  until oil starts to separate.
  15. Add crushed spices powder(as per your taste) and mix well.
  16. You can store extra masala in fridge to be used later.
  17. Add beaten curd (yogurt)  on low heat.
  18. Stir and cook for a min.
  19. Add paneer cube, kasuri  methi  and mix well.
  20. Cook 2-3 min. turn off the heat.
  21. Add chopped coriander leaves and  mix well.
  22. Achari Paneer is ready.
  23. Serve it hot with roti, paratha , puri or your meals.

Bread Gulab Jamun(ब्रेड से बनाये सॉफ्ट गुलाब जामुन)-Gulab Jamun– Instant Sweets Recipe

Ingredients –

  • White bread- 4-5 slices
  • Milk ( for the preparing bread dough)
  • Sugar- 1 cup (as per your taste)
  • Green cardamom whole / powder -2 pinch
  • Vegetable Oil / Ghee – for deep frying

Method –

  1. Take slices of bread and remove the edges of the bread.
  2. Crush the bread evenly.
  3. Add little milk and mix well, leave it for 5 min.
  4. After 5 min make a soft dough.
  5. Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
  6. Close it evenly by rolling the ball in your hand.
  7. Repeat the same for rest of the dough.
  8. Heat the oil in a pan/kadhai to medium heat.
  9. Fry all the Gulab Jamun balls in the heated oil.
  10. Keep stirring until it turns golden in color. 
  11. Once ready, transfer into a kitchen or absorbent tissue.
  12. Heat 1 cup of water in a pan, add sugar, cardamom powder and boil for 5 minute.
  13. Once sugar chasni starts boiling, turn off the heat.
  14. Add fried Gulab Jamun in the hot sugar chasni.
  15. Leave Gulab Jamun for 10-15 minutes in sugar chasni.
  16. After 15 minutes, take out all the Gulab Jamun into a bowl.
  17. Bread Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  18. You can serve the Gulab Jamun hot or cold as you like.

How To Make Crispy French Fries-(फ्रेंच फ्राइज)- Potato Finger Chips- Kids Recipe- Starters

Ingredients –

  • Big Size Potato – 2-3 (as per your choice)

Method –

  1. Take a bowl of cold water.
  2. Peel the potatoes with the help of peeler and  wash.
  3. Slice into even sized pieces and  keep it in cold water.
  4. Remove the potatoes  pieces from water and put it into strainer.
  5. Spread them over a cloth and wipe them thoroughly.
  6. Transfer the French fries to a plate.
  7. Place them in refrigerator for 30 minutes.
  8. After refrigerating for 30 minutes potatoes are ready to fry.
  9. Heat the vegetable oil on medium heat.
  10. Drop the fries into the heated oil and half fry them.
  11. Once all half fried, increase the heat to high and fry again.
  12. Frying the potatoes in 2 steps makes it very crispy.
  13. Fry till they get golden brown.
  14. Sprinkle some black salt and oregano..
  15. French Fries is ready to serve..

Tomato Barfi (बस15 Min में बनाये टमाटर की बर्फी या हलवा की मेहमान उंगलिया चाटते रह जायेगे) Tomato Recipe

Ingredients –

  • Tomatoes – 3-4
  • Coconut powder – 1 cup
  • Sugar (as per your taste)
  • Ghee / butter – 1 tbsp (if needed you can add )
  • Green Cardamom powder
  • Khoya / Mawa (optional)
  • Muskmelon seeds – 1 tbsp.

For garnishing –

  • Blanched Pistachio (Pista)
  • Blanched almonds
  • Silver warq (optional)

Method –

    1. Heat a pan, add ghee on a medium heat.
    2. Cut tomato into small pieces into the mixer jar & make a fine paste.
    3. Add tomato paste and cardamom powder into a pan.
    4. Add coconut powder and mix well.
    5. Add sugar and muskmelon seeds ,mix well.
    6. Cover and cook on a low to medium heat.
    7. Keep stirring for 3-4 minutes so it doesn’t burn..
    8. Cook until all the water is absorbed and begins to smell good.
    9. Add dry fruits and mix well.
    10. Once mixture is ready, turn off the heat.
    11. Apply ghee / butter on the plate.
    12. If you like you can use aluminum foil
    13. Pour the mixture and then spread it evenly.
    14. Press it gently with a spoon.
    15. Sprinkle some pista and almonds.
    16. Let it cool down for sometime, so it can settle down.
    17. Once tomato barfi  settled, cut it into pieces as per shape of your choice.
    18. Tomato ka barfi (Halwa) is ready to serve…

Angoori Rasgulla (अंगूरी रसगुल्ला)-White Rasgulla-Small Rasgulla-Bengali Sponge Rosogulla

Ingredients –

  • Paneer /Chena /cottage cheese
  • Sugar – 1 cup (as per your taste)
  • Cardamom powder – 2 pinch
  • Food color (optional)

Method –

  1. Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
  2. 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).
  3. Take small portion of chena in your hand and shape them into small balls.
  4. Roll the chena balls between your palms and keep all of them on a plate.
  5. Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  6. Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  7. After 15- 20 minutes Turn off the stove.
  8. Open the lid  and let it cool down completely.
  9. Angoori Rasgullas are ready.
  10. Now take them out in a bowl  and serve it.

Corn Bhel /Chaat (2 मिनट्स कॉर्न चाट )-Popular Indian Street food- Healthy Snacks For Kids

Ingredients –

  • Boiled corn – 2 cups
  • Black salt – 1/2 tsp(as per your taste)
  • A pinch of Black paper
  • Red chilly flakes (as per your taste)
  • Lemon juice – 1 tbsp.
  • Roasted peanuts – 1 tbsp.
  • Finely chopped Veggies (onions, capsicum and tomato) as per your choice
  • Chat masala – 1/2 tsp
  • Tamarind chutney (as per your taste)
  • Sev / spicy mixture – 1/2 cup
  • Boiled and chopped potato (optional)
  • Chopped coriander leaves (optional)

Method –

  1. Take a bowl add all ingredients and mix well.
  2. Taste the chat before serving and adjust the
    salt and spice according to your taste.
  3. Corn chaat is ready, serve immediately.

Chom Chom Recipe(बड़ी आसानी से बनाये मार्केट जैसा चम् चम् मिठाई) –Bengali sweet Recipe

Ingredients –

  1. Whole milk – 1-2 liter
  2. Lemon (you can also use vinegar)
  3. Sugar – (as per your taste)
  4. Few Whole Cardamom
  5. Food color (Red, Yellow) – as per your choice
  6. For coating – Dry coconut powder

Method –

For chena (paneer) –

  • Boil whole milk in a  pan on medium heat.
  • Keep stirring once a while.
  • When milk is boiled switch off the heat and start adding lemon juice, as the milk starts to ferment stop adding lemon juice.
  • Place a muslin/cotton cloth in a strainer and put the fermented milk in it, to separate remaining water from chena.
  • Add 1/2 cup water into the chena and squash.
  • Place the chena on the plate and mix well until its becomes smooth.
  • Divide the chena into three portions and add 2 drops of  food color in one portion and mix well.
  • You can add different colors for other portions if you want.
  • Take small portion of chena in your hand and shape it into small ball or cylinder shape.
  • Roll the chena balls between your palms and keep them on a plate.
  • Add 3 cups of water into the pan, cardamom powder, sugar and let it boil.
  • Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  • After 15- 20 minutes open the lid and cook for other 5 -10 minutes.
  • Turn off the stove and let it cool down completely.
  • Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  • Coat with coconut powder or khoya .
  • Chom chom sweets are ready to serve..

Note –

  • You can also use readymade unsalted Paneer from market.

Kaju Apple (Cashew Apple)-बस १० मिनट्स में बनाये करवा चौथ के लिए स्पेशल मिठाई –Karwa Chouth Special

Ingredients –

  • Cashew nuts (kaaju) – 2 cups
  • Sugar – 1 cup (as per your taste)

For decoration-

  • Food color Red and Yellow for decoration.
  • Few cardamom skins
  • Cloves (long)
  • Clarified butter/ghee

Method –

  • Add cashew nuts in the grinder and prepare fine powder.
  • Heat the kadhai/non-stick pan and add ghee( 1 tsp), sugar and 1/4 cup water.
  • Mix well and let the water boil.
  • Add a pinch of yellow color.
  • Prepare sugar syrup and check with your fingers it should be 1 string.
  • Once sugar syrup is ready add cashew powder and keep stirring it and cook it on medium to low flame.
  • Keep cooking it for some more time until it becomes thick paste.
  • Switch off the heat and let it cool down.
  • Grease your palms with ghee and make small balls from the dough, roll it between your palms.
  • Press with your thumb in the center of it.
  • Repeat the same for rest of the dough.
  • Garnish the Kaju apple with cloves and cardamom skin.
  • With the help of brush and red food color, decorate the kaju apple.
  • Repeat the same for rest of the Kaju Apple
  • Kaju Apple is ready, refrigerate to keep it fresh up to 1 week.