तिल और गुड के गट्टे | Healthy Til Gur Gatta | Jaggery Sesame Sticks | Winter Special

Ingredients –

  • Jaggery (Gur) – 1 1/2 cup roughly chopped
  • Sesame Seeds (Til) – 1/4 cup
  • Cardamom Powder – 1/2 tsp
  • Ghee – 1 tsp
  • Chopped Pista For garnishing

Method –

  1. Heat a  non-stick pan, add the sesame seeds and dry roast on a low heat for 8 minutes, while stirring continuously. Keep aside.
  2. Heat the non-stick pan, add the jaggery, water 1 tbsp. and ghee mix well and cook on a low heat for 4 –5 minutes, while stirring continuously.
  3. Add the sesame seeds and cardamom powder, mix well and cook on a low heat for 1 – 2 minute, while stirring continuously.
  4. The mixture will start getting stiff, so you need to be quick.
  5. Allow it cool slightly for 1 to 2 minutes.
  6. Wet your palms with little water, take a small portion of the mixture and shape into a round to length wise.
  7. You need to start making Gatta  immediately while the mixture is still hot, once it cools down you may not be able to shape it properly.
  8. Repeat with the remaining mixture.
  9. Allow it to cool completely and store in an air-tight container.
  10. They can be stored for about 10-15 days(during winter).

Khoya Gulab Jamun Recipe | खोया गुलाब जामुन | How to make Gulab Jamun | Sweets 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.

स्वादिष्ट मूंग दाल का हलवा – Instant Moong Dal Sheera– How to make Rajasthani Moong dal halwa

Ingredients –

  • Unsalted butter (Ghee) – 1 cup
  • Split yellow Moong dal – 1/2 cup
  • Sugar –1 1/2 cup (as per your taste)
  • Cardamom powder – 1/2 tsp.
  • Mawa (Khoya) –  ½ cup
  • Chopped Dry fruits (as per your taste)- 1/2 cup
  • Saffron strands – 3-4 (for garnishing) Optional

Method-

  1. Wash Moong dal thoroughly and soak in 2 cups of water for at least 4 hours.
  2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
  3. Heat ghee on a non-stick pan on medium heat, once ghee is melted, add grinded moong dal paste to it.
  4. Cook it on medium to low heat and stir continuously  to avoid the formation of lumps.
  5. Let it cook until the mixture turns golden brown and it becomes of a granular consistency.
  6. Add khoya (Mawa) and mix well.
  7. Keep stirring continuously, cook  for 5-6 minutes till  it becomes a little brown in color.
  8. Add 3 cups of water, sugar, cardamom powder into the  other pan on medium heat.
  9. Mix and Let it boil, once syrup boiled turn off the heat.
  10. Add all sugar syrup into the pan, little at a time.
  11. The syrup will splatter as you are adding.
  12. Stir for a few minutes, till the halwa starts to leave the sides of the pan.
  13. Add chopped dry fruits (as per your choice) and mix.
  14. Turn off the heat, Moong Dal halwa is ready,
  15. Garnish it with chopped dry fruits and saffron strands, etc.

Sandesh/ Sondesh (सोंदेश मिठाई ) – Bengali Sweets- Indian Desserts- Navratri Special

Ingredients –

  • Paneer / Indian Cottage cheese (hang to drain whey completely) – 1 cup
  • Khoya / Mawa / Milk powder – 1/2 cup
  • Powder sugar (as per your taste)- 3 tbsp.
  • A pinch of cardamom powder
  • Ghee / Butter – 1 tbsp.
For Garnishing –
  • Chopped Pista, Tutti frutti, Saffron etc.

Method –

  1. Add Khoya, Paneer, Sugar, cardamom powder into the non stick pan.
  2. Mix will and cook on low heat.
  3. Keep stirring continuously.
  4. Cook until smooth dough is formed.
  5. Once ready, turn off the heat and allow the mixture to cool.
  6. Grease your palms with ghee and make small balls from the dough, roll it between your palms.
  7. Press with your thumb in the middle of it.
  8. Repeat the same for rest of the dough.
  9. Lightly grease the molds with ghee.
  10. Put a little topping mixture in each mold.
  11. Press some of the prepared paneer mixture on top of the topping in each mold and shape.
  12. Garnish the Sandesh (as per your choice).
  13. Sandesh is ready, refrigerate for few hours  and serve.

Beetroot Barfi / Burfi ( चुकंदर की बर्फी )– Beetroot Recipe–Indian Sweets

Ingredients –

  • Grated Beetroot (Peel and finely grate with grater) – 1 medium size 
  • Ghee / Butter – 1 tbsp.
  • Khoya / Mawa / Dried evaporated milk solids – 1/2 cup
  • Sugar – 1 cup (as per your taste)
  • Cardamom powder – 1/2 tbsp.
  • Milk – 1/2 cup
  • Chopped Cashew nut – 1/2 cup
  • Wafers (as per your choice) – 1 packet
  • Aluminum foil

Method –

  1. Heat non-stick pan/ Khadai with ghee then add beetroot and sauté.
  2. Add crushed Khoya, Sugar cook  well till melts.
  3. Add Cardamom powder, Milk and mix.
  4. When the mixture becomes slightly thick and start leaving the side of the pan, turn off the heat.
  5. Add half chopped Cashew nut and mix.
  6. Transfer this to the Aluminum foil and  spread it with the spatula.
  7. Spread out the mixture evenly.
  8. Let cool down and set for 30 minutes.
  9. With the help of knife cut the wafers in 2 halves, now split the wafers.
  10. Barfi mixture is settled down, place the wafer pieces gently over the barfi.
  11. Using a knife, cut the mixture into the shape of barfi.
  12. Take one piece of a barfi at a time and cover the other side also with wafer split.
  13. Enjoy the delicious beetroot barfi.
  14. Refrigerate and use within 2 weeks.

Spicy Honey Cauliflower (Gobhi)- Sweet and Spicy Starter– Party- Party Recipe–Dry Manchurian

Ingredients –

  • Green chilly slice
  • Cauliflower florets – 2 cups
  • Sugar – 1/2 tsp

For batter –

  • Corn flour / Cornstarch – 1/2 cup
  • All purpose flour (maida) – 1/2 cup
  • Black pepper – 1/2 tsp
  • Salt as needed
  • Soya sauce – 1 tbsp.
  • Red chili sauce – 2 tbsp.
  • Tomato sauce – 2 tbsp.
  • Honey – 2 tbsp.
  • Vinegar –1 tbsp.
  • Ginger – Garlic paste – 1 tbsp.
  • Chopped garlic – 1 tbsp.
  • Chopped spring onions white and greens – 1/2 cup
  • Vegetable oil  for deep frying

For the garnish –

White Sesame seeds – 1 tbsp.

Method –

  1. Add Corn flour, Maida, black pepper and Salt into a bowl.
  2. Pour water to make a thick batter consistency.
  3. Add the Cauliflower florets and coat them in the batter well.
  4. Heat vegetable oil in a kadhai / pan on medium heat.
  5. When the vegetable oil turns hot, drop the batter coated Cauliflower florets in the hot oil.
  6. Fry them until the Cauliflower florets turn crispy and golden in color.
  7. Drain them to a kitchen towel.
  8. Heat a vegetable oil into the other pan on medium heat.
  9. Add chopped garlic and fry for 1-2 minutes.
  10. Add spring onions and sauté for few minutes.
  11. Add tomato sauce, soya sauce, vinegar, and salt to taste.
  12. Mix well and cook for few minutes.
  13. Add chilly paste, Honey and little water, mix well.
  14. Add the fried Cauliflower florets ,toss gently.
  15. Cook on a high heat for 1 to 2 minutes.
  16. Sprinkle  White Sesame seeds and mix.
  17. Turn off the heat.
  18. Serve immediately garnished with spring onion.

Aloo Capsicum Fry–(खटी मीठी आलू शिमलामिर्च)- Dry Potato Capsicum –Aloo Shimla Mirch

Ingredients –

◾Boiled, Peeled and Chopped Potato – 4 medium size
◾Chopped Capsicum (cube size) – 1 medium size
◾Chopped Onions – 1/2 cup.
◾Ginger – Garlic paste – 1 tbsp.
◾Salt to taste
◾Vegetable oil / Butter – 2 tbsp.
◾A pinch of Turmeric powder
◾Whole Cumin seeds – 1 tsp.
◾Rad Chili powder / Chopped green chili (as per your taste)
◾Sugar – 1/2 tsp.(optional)
◾Garam masala – 1/2 tsp.
◾Dry Mango powder (Amchur powder) – 1/2 tsp
◾Whole Coriander seeds and Whole Fennel seeds (Saunf) – 1 tbsp. (Roasted and Grind)
◾Chopped Coriander leaves – 1/2 cup.

Method –

1.Heat Vegetable Oil into the pan on medium heat.
2. Add cumin seeds, fry for few seconds.
3. Add chopped onions, cook till they turn soft and tender.
4. Add potatoes, Ginger – Garlic paste, fry till they start turning light brown and crisp.
5. Add salt, Garam masala, Turmeric powder, Red chili powder, mix well and cook for 1-2 minutes.
6. Add Capsicum and mix well.
7.Cover and cook for 1-2 minutes.
8. Add the coarsely ground powder, sugar and mix them well.
9. Let it cook on medium heat for about 1-2 minutes.
10. Once the curry is ready, turn off the heat, transfer it to a serving bowl and garnish with coriander leaves.
11. Serve with Roties or paratha. Enjoy !!!

Malai Chop/ Malai Sandwich (मलाई चॉप)–Chena Mitha– Bengali Or Bangladeshi Sweet

Ingredients –


1. Paneer / Chena / Cottage Cheese – 2 cups.
2. Sugar – 2 cups (as per your taste).

For Stuffing-
3. Khoya or Mawa (crumbled) – 1 cup.

4. Food color (Yellow) as per your choice.
5. Cardamom powder or Kewra essence – 1/2 tsp.

For Garnishing –
Slices Pistachio (Pista), Cashew, etc.

Tutti Frutti (optional)

Method –

1. Add Sugar and 2 cups of water into the utensil and mix well.
2. Cover and let it boil on medium heat.

3. Put paneer/chenna 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 portion of chena in your hand and shape them into oval shape and press.
5. Cover and Keep it aside.
6. When chasni started boiling, put chena balls in boiling chashni.
7. Cover and cook for 15-20 minutes on high heat.
8. After 10 min, remove the lid and flip the chop to cook the other side.
9. Cover and cook for another 10 min.
10. After 20 min Chops are ready, turn off the heat.
11. Allow it to cool down for few minutes.
12. Add Kewra essence into the Sugar chasni and mix well.
13. Take them out in a strainer for 5- 10 minutes to drain extra sugar syrup.
14. Crush the Mawa and heat into the microwave or pan for 1 min.
15. Add sugar Chasni – 2 tbsp, few drops of food color, Pista into the Khoya and mix well.
16. Khoya Stuffing is ready.
17. Take 1 piece Chop in your hand and slit it from the center with help of the knife.
18. Prepare all Chop in the same way.
19. Take one slice and apply little stuffing.
20. Put another slice over the stuffing and gently press.
21. Garnish with Chopped Pista and Tutti Frutti .

22. Prepare all Malai Chop in the same way.

23. Malai Chop is ready Enjoy !!!
24. You can store them in airtight container Refrigerate and use up to 7 days.

Rava / Semolina / Suji Ki Roti (सूजी की रोटी ) –Suji Ki Chapati / Fulka–Breakfast / Healthy / Sajjige Roti / Tiffin

Ingredients –

  • Sooji (Rava or semolina) – 1 cup
  • Water – 2 cups
  • Vegetable Oil – 1 tsp.
  • A pinch of Kalonji / Fennel Seeds (optional)
  • Salt to taste
  • Rice or Wheat flour for dusting

Method –

  1. Add water into the pan on medium heat, let it boil.
  2. When it start boil add salt to taste, vegetable oil, Kalonji and Sooji to the water while continuously stirring to avoid lumps.
  3. When the water and sooji are well mix, switch off the heat, cover and let it rest till cool.
  4. When sooji dough cools down but a little more than warm, knead it like dough with lightly oiled hands.
  5. If dough is sticking on your palm you can grease your palm with oil or water.
  6. Divide into equally portions and roll them into chapati shaped with the use of Rice flour or wheat Flour for dusting.
  7. Heat the Tawa or Pan on medium heat.
  8. Cook the rotis on a tava on one side for about 2 minutes or wait for the small air bubbles.
  9. Flip and cook other side for another 2-3 minutes.
  10. Take it out, Increase the heat and allow the roti to puff directly on the heat.
  11. Remove and do the same process for reaming dough.
  12. Serve with any kind of vegetable curry, Dal and Pickles.

Kala Jamun (काला जामुन)- Khoya Gulab Jamun–Black Jaam–Stuffed Khoya Gulab Jamun–Sweets

Ingredients –

  • Khoya or Mawa (crumbled) – 2 cups
  • Paneer / Cottage Cheese (crumbled) – 1 cup
  • All purpose flour / Maida – 1 tbsp.
  • Semolina / Suji – 1 tbsp.
  • Baking powder – 1 tsp.
  • Vegetable oil / Ghee for frying.

For sugar syrup

  • Sugar – 2 cups (as per your taste)
  • Cardamom powder or Kewra essence – 1/2 tsp.

For stuffing –

  • Mawa / Khoya Dough – 2 tbsp
  • Sugar – 1 tsp (as per your taste)
  • Chopped Pistachios (Pista), cashew, etc.
  • Pistachios (Pista) for garnishing
  • Food color (Yellow) as per your choice
  • Milk for prepare the soft dough

Method –

  1. Mash the khoya with your palm until it becomes soft and smooth.
  2. Mix Paneer, Semolina, Maida and Baking Powder.
  3. Now mix everything well and knead until it becomes soft.
  4. With help of Milk, prepare soft dough.
  5. Soft and smooth dough is ready, keep it aside for 20 minutes.
  6. You can use this dough for Khoya Gulab Jamun and Langcha Sweets.
  7. Add Sugar and 1 1/2 cups of water into the kadhai / Pan on medium heat.
  8. Mix well and let the Sugar dissolve in the water completely.
  9. Keep the syrup gooey in texture, don’t make it too thin.
  10. Once Sugar chasni is boiled, turn off the heat.
  11. Add Kewra essence into the Sugar syrup and mix well.
  12. For stuffing, take a bowl and add all the stuffing ingredients and mix well.
  13. After 20 minutes, knead the Dough once again.
  14. Take small amount of dough, roll the dough into round shape.
  15. If dough is sticking on your palm you can grease your palm with oil.
  16. Now flatten the balls in you palm, fill with little stuffing.
  17. Close it evenly by rolling the ball in your hand.
  18. Repeat the same for rest of the dough.
  19. Heat the vegetable oil in a pan/kadhai to medium to low heat.
  20. Fry  the Kala Jamun balls in the heated oil.
  21. Keep stirring until it turns dark in color. 
  22. Once ready, transfer into a kitchen or absorbent tissue.
  23. Fry all the kala jamun in the same way.
  24. Leave fried kala Jamun for 25 – 30 minutes in warm sugar chasni.
  25. After 30 minutes, take out all the kala Jamun into a bowl.
  26. Kala Jamun is ready, you can garnish with Pista powder, coconut powder, etc.