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…

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..