Rice Kulfi– (चावल कुल्फी )- Recipe For Kids –Summer Recipe- Dessert Recipe

Ingredients –

  • Rice (Chawal) flour – 1 1/2 tbsp.
  • Whole Milk – 3 cups.
  • Coconut powder – 2 tbsp.
  • Cardamom powder – 1/2 tsp.
  • Sugar – 2 tbsp (as per your taste)

Method –

  1. Heat Whole milk into the pan.
  2. Let it boiled on medium heat.
  3. Add sugar, Coconut powder and Cardamom powder mix well on low heat.
  4. Add little water into rice flour, dissolve it completely..make sure there are no lumps.
  5. Pour the rice flour mixture into the milk on low heat.
  6. Keep stirring and make sure there are no lumps.
  7. Cook till it becomes slightly thick consistency.
  8. Turn off the heat, let it cool down completely.
  9. Add chopped pista and mix well.
  10. Pour the rice kulfi mixture in kulfi moulds.
  11. Keep in the freezer for the kulfi to set.
  12. Once set, serve the rice kulfi sprinkled with coconut powder and chopped pista.
  13. Serve Rice kulfi immediately.

Suji / Semolina Potato Patties (सूजी आलू के चटपटा पेटिस )–How To Make Pockets –Breakfast Veggie Patis

Ingredients –

  • Suji / Semolina – 1 cup.
  • Boiled and Mashed Potatoes –2 medium size
  • Tamarind Sauce / Chutney- 2 tbsp.
  • Chopped medium size Onions – 1.
  • Ginger- Garlic paste – 1 tbsp.
  • Red Chilli powder / Chopped green chili – 1 tsp (as per your taste).
  • Turmeric Powder -1/ 2 tsp.
  • Salt to taste
  • Whole Cumin seeds – 1/ 2 tsp.
  • Garam masala -1 tsp.
  • Green Peas – 1/2 cup.
  • Chopped Carrot – 1/2 cup.
  • Vegetable Oil / Butter.

Method –

  1. Heat vegetable oil into the pan on medium heat.
  2. Add whole cumin seeds.
  3. Add chopped onion and sauté for 1-2 minutes.
  4. Add chopped carrot, garlic ginger paste and salt.
  5. Cook for 2-3 minutes.
  6. After 2-3 minutes add green peas, garam masala, red chilli powder and  turmeric powder.
  7. Cook for 1-2 min.
  8. Add mashed potatoes and mix well.
  9. Cook for 1-2 min on medium heat.
  10. Turn off the heat.
  11. Add chopped coriander leaves and tamarind sauce.
  12. Mix well and let it cool down.
  13. Add salt and 1/2 tsp vegetable oil into the suji / semolina and mix well.
  14. Add little water and mix well.
  15. Cover and keep it aside for 10 – 15 min.
  16. After 15 minutes mix well again.
  17. Divide the dough into small lemon sized equal portions.
  18. Take each dough ball, on the rolling board.
  19. Roll the dough into small circular shaped disc.
  20. Keep stuffing into the center and fold it.
  21. Repeat the same for rest of the dough.
  22. Heat vegetable oil into the pan/ kadhai on medium heat.
  23. Shallow fry until it turns crispy and golden in color.
  24. Drain them to a kitchen towel.
  25. Suji / Semolina Potato Patties are ready to serve… Enjoy !!!

     

How To Make Flavored Paneer(स्वादिष्ट पनीर )–Indian Herbs Paneer–Party Starters–Cottage Cheese

Ingredients –

  • Whole milk –1 liter.
  • Lemon or vinegar.
  • Whole Cumin seeds- 1/2 tsp.
  • Red chili flakes (as per your taste).
  • Salt to taste.
  • Chopped Garlic – 1 tbsp.
  • Chopped Coriander leaves/Mint leaves/Garlic leaves – 1 tbsp.

Method –

  1. Bring the milk to boil on medium heat.
  2. When milk comes to boil, switch off the heat.
  3. Add the lemon juice or vinegar and gently stir the milk.
  4. If the milk does not curdle within a short while, add little more vinegar.
  5. Add all ingredients into the curdle milk and mix well.
  6. Place Muslin or Cotton cloth over the container.
  7. Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  8. You can use this water later for preparation of  roti/chapati or paratha dough or in vegetable curries.
  9. Add little water to the paneer, while the paneer is still in the muslin cloth to wash away the lemon flavor.
  10. Keep the muslin cloth on a plate, place a heavy object on it for the paneer to set.
  11. Allow the paneer to set for about 20-25 minutes.
  12. After 20-25 minutes remove the cloth from the paneer and cut it to cubes.
  13. Flavored Paneer is ready Enjoy!!!

आम की बर्फी–Mango Bafri–Summer Recipe- Mango Fudge Bars- Mango kalakand

Ingredients –

  • Mango Pulp – 2 Cups (Peel two big sized mangoes,  take out the pulp, grind it to a paste)
  • Sugar- 1/3 cups (as per your taste)
  • Ghee / Butter – 1 tbsp.
  • Dry Milk Powder – 1 1/2 tbsp.
  • Dry Coconut Powder – 1 1/2 tbsp.
  • Green cardamom powder- 1/2 tsp.
  • For Garnishing –
    Blanched Pistachio (Pista)

Method –

  1. Pour Ghee in the pan and heat it on medium heat.
  2. Once the ghee melts, add mango puree to it.
  3. Add dry milk powder, coconut powder and green cardamom powder- 1/2 tsp.
  4. Keep stirring, so it doesn’t burn.
  5. Take a tray and cover with Aluminum foil
  6. Cook  till the mixture forms a thick consistency
  7. When the mixture gets thick like a halwa, and starts to leave the corners of the pan.
  8. Turn off the heat.
  9. Immediately, pour this hot mixture into the tray and spread it evenly.
  10. Press it gently and sprinkle some Pista.
  11. Keep it in fridge for sometime, so it can settle down.
  12. Once Mango barfi  settled, cut it into pieces as per shape of your choice.
  13. Mango Barfi is ready to serve.
  14. Store in the refrigerator for a week.

Chena Goja बिहार की प्रसिद्ध छेना मिठाई- Khurma Sweets- Festival Recipe–Paneer / Chena Sweets

Ingredients –

  • Paneer/ Chena – 2 cups.
  • Sugar – 1 1/2  cups
  • All purpose flour (maida) – 1  tbsp
  • Cardamom (elachi) powder- 1/2 tsp
  • Maida/all purpose flour – 1 tbsp.

Method –

  1. Put chena on the plate and using your hand press until chena becomes completely smooth.
  2. Roll and cut into cubes shape with help of knife.
  3. Add 3 cups water, sugar and  cardamom powder into the pan/kadhai.
  4. Mix well and let it boil on high heat.
  5. Chasni is boiled, add chena cubes.
  6. Cook for 10 minutes on high heat.
  7. Keep cooking till chena turns light brown in color.
  8. Keep stirring regularly so that it is evenly coated over the chena.
  9. Add All purpose flour (maida) into the water, mix and add into the chasni.
  10. If chasni becomes thick, add little water time to time.
  11. Keep cooking till chena turns light brown in color.
  12. Once chena become brown in color turn off the heat.
  13. Now take them out in a strainer for 15-20 minutes to drain extra sugar syrup.
  14. Khurma sweets is ready.
  15. You can store in refrigerator for up to a week.

    हलवाई जेसा बनाये स्वादिष्ट बादाम का हलवा- Almond Halwa–How To Make Badam Halwa

    Ingredients-

    • Almonds (badam) – 1 cup
    • Ghee / Butter – 1 tbsp (if required you can add more)
    • Milk – 1/2 cup (if required you can add more)
    • Sugar – 1 cup (as per your taste)
    • Cardamom (elachi) powder- 1/2 tsp
    • For Garnishing – Sliced almond, chopped pista etc.

    Method

    1. Soak almonds (badam) in a bowl with enough water for 7-8 hour.
    2. Drain and de-skin the almonds.
    3. Add almonds and milk in a mixer jar and blend them.
    4. Make a fine paste.
    5. Heat the ghee in a deep non-stick kadhai,
    6. Add the almond mixture, mix well & cook on medium to low heat.
    7. Keep stirring constantly otherwise it will get burnt.
    8. Cook till the halwa thicken.
    9. Add sugar and cardamom powder, mix well.
    10. Once halwa will start leaving the side off the pan.
    11. Switch off the heat.
    12. Add dry fruits and mix well.
    13. Almond(Badam) Halwa is ready.
    14. Serve warm or store in an air-tight container.

    Blueberry Juicy Rasgulla (ब्लूबेरी रसगुल्ला)– Fresh Blueberries Dessert– Indian Recipe- Rosogulla

    Ingredients –

    • Paneer / Chena – 1 cup
    • Sugar (as per your taste) – 1 cup
    • Blueberry – 1/2 cup (as per your taste)

    Method –

    1. Put sugar in a pan with lid, add 2 cups of water and  mix it.
    2. Put blueberry into the mixer jar and make a paste.
    3. Add Blueberry paste and mix well.
    4. Allow sugar chashni to come to boil.
    5. 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).
    6. Take the small portions of chena in your hand and shape them into balls.
    7. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks.
    8. Now put all the paneer balls in boiling chashni and close the lid.
    9. Cook on high heat for 9-10 minutes.
    10. After 10 minutes, open the lid and check the rasgullas..
    11. Again cook for 10 minutes.
    12. Turn off the heat.
    13. Blueberry Rasgullas has become puffy and doubled in size.
    14. Now take them out in a bowl .
    15. You can store in refrigerator up to a week.
    16. Blueberry Rasgullas are ready to serve.

    Chinese Pakoda (चाइनीज पकोड़ा) –Street Food From Mumbai –Cabbage Pakora–Vegetables Pakoda

    Ingredients –

    • Sliced Capsicum / bell pepper (you can use any color of capsicum)
    • Shredded cabbage
    • Onions thinly sliced (optional)
    • Chopped Green chilli (optional)
    • Spring onions (Finely chopped)
    • Carrot (Finely chopped)
    • Corn  flour / Corn starch – 1/2 cup.
    • Semolina (Suji) – 1 tbsp.
    • Salt to taste
    • Food color red – (optional)
    • Ginger – garlic paste or crushed –1 tbsp.
    • Red chilli  sauce or green chilli paste (as per your taste)
    • Vegetable Oil for deep frying
    • Soya sauce – 1 tbsp.
    • Vinegar – 1 tbsp.
    • Baking soda – 1/2 tsp

    Method –

    1. Add all the ingredients into a bowl and with the help of water prepare the dough.
    2. Dough should be thick enough so that the vegetables are coated evenly.
    3. Adjust salt if needed and keep aside for 10 minutes.
    4. Heat Vegetable oil in a pan /kadhai on medium heat.
    5. Take small portion of the dough and gently drop in hot oil.
    6. Keep stirring and fry on a medium heat until it turns light golden in color.
    7. Once ready, transfer fried Pakoras to a kitchen or absorbent tissue.
    8. Repeat the same for rest of the dough.
    9. Chinese Pakora is ready, serve hot with chutney and tomato sauce.

    Holi Special (होली स्पेशल)- Chena / Paneer Rolls– Indian Sweets- Festival

    Ingredients –

    • Mawa / khoya for stuffing
    • Yellow Food color (optional)
    • Sugar as per your taste
    • Chena (Paneer) – 1 cup
    • Cardamom powder (optional) – 2 pinch

    Method –

    1. Put Mawa/khoya on the plate, add sugar(as per your taste) and  food color.
    2. Using your hand press for 5-6 minutes until it becomes completely smooth.
    3. Take small portion of khoya in your hand and shape them into oval shape.
    4. Khoya Stuffing is ready.
    5. Prepare all khoya stuffing in same way.
    6. Put the chena /paneer on the plate.
    7. Using your hand press for 5-6 minutes until it becomes completely smooth.
    8. Take small poison of chena on your hand and flatten.
    9. Place the khoya stuffing in the chena and cover.
    10. Chena roll is ready, prepare all in same way.
    11. Heat a pan on medium heat.
    12. Add 1 cup sugar(as per your taste) 1 1/2 cup of water into the utensil and let it boil.
    13. When chasni starts boiling, put chena rolls in boiling chashni.
    14. Cover and cook for 5 – 7 minutes on high heat.
    15. After 5-7 minutes, open the lid.
    16. Flip the chena rolls, cover and cook for another 5-7 minutes.
    17. After 15 min, turn off the heat.
    18. Once ready, let it cool down.
    19. Take them out in a strainer to drain extra sugar syrup.
    20. You can garnish with pistachios  (Pista) and saffron.
    21. You can store in the refrigerator for almost a week.
    22. Chena / Paneer Rolls  are ready to serve…

    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…