STUFFED BREAD PAKODA RECIPE

Rainy season, a cup of cardamom tea and stuffed bread pakoda with mint-coriander chutney or tomato ketchup…..delicious! So, here is the recipe of stuffed bread pakoda which you enjoy on a rainy day or a chilled winter evening.

Preparation Time: 30 to 45 minutes

Cooking Time: 15 minutes

Servings: 8 pieces

Ingredients:

For the stuffing

•  8 slices of wholegrain bread
• 2 potatoes (boiled and finely mashed)
• 1/4 cup boiled and mashed peas (optional)
• 1 tsp cooking oil
• 1 tsp cumin seeds
• 1 onion (finely chopped)
• 1 inch ginger (grated)
• 2 green chillies (chopped)
• 1 tsp coriander powder
• salt to taste
• 1/2 tsp garam masala or chaat masala
• Oil for deep-frying

For batter

• 1 cup chickpea flour (besan)
• 1/4 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp carom seeds
• Pinch of asafoetida
• Little salt (don’t forget the stuffing also has salt)

Preparation Instructions:

• Slice off the bread crusts. Although it is optional, if you want to remove them, use them to make bread crumbs.
• In a pan, heat 1 tsp cooking oil. Add cumin seeds, onions and ginger. Saute till onions become translucent.
• Add coriander powder and salt to taste. Fry for a minute and add mashed potatoes and peas. Mix well.
• Take it off from the stove and sprinkle garam masala. Stuffing is ready.
• Let’s prepare the batter now. Till the batter is getting ready heat cooking oil for deep-frying.
• Mix all ingredients for batter in a big bowl. Add water carefully, the batter must be thick enough to coat the bread slices.
• Now, take a bread slice, spread the stuffing on one side evenly. Place another slice on top Press the top slice lightly to bind both the slices. The stuffing will hold them together.
• Cut this diagonally into triangle shape. Coat each piece with batter on both sides and drop into the hot oil.
• Turn it when the bottom become brown (or the colour you prefer). Keep it on paper towel for draining excess oil.
• Serve with cardamom tea and mint-coriander chutney or tomato ketchup.

Tips:

• Adjust the taste of stuffing according to your taste.

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BREAD PANEER ROLLS RECIPE

Easy, Yummy and Healthy snack for your children and guests. Just have a look on the recipe and enjoy it while making and eating.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients:

• 4 bread slices
• 1 cup cottage cheese (paneer) (crumbled)
• 1 small onion (finely chopped fine)
• 1 tbsp coriander leaves (finely chopped)
• 1/4 tsp cumin powder (jeera)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 tsp ginger garlic paste
• 1 tsp tomato sauce or ketchup
• Butter to toast

Preparation Instructions:

• Put the crumbled paneer in a bowl. Add chopped onion, coriander leaves, cumin powder, red chilli powder, garam masala and salt to this. Mix well.
• Add ketchup or tomato sauce and ginger garlic paste to it. Mix again and set aside.
• Take bread slices, remove crusts, roll bread slices to make them thin.
• Put 1 tsp paneer filling at one end of the bread and roll it from one end to another.
• Make similar rolls with all bread slices.
• Apply some butter on all sides of rolls.
• Heat a pan and roast the rolls until all sides become golden brown. Don’t burn the rolls.
• Take them out of the pan and cut them.

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METHI PAKODA RECIPE

A perfect snack to enjoy with tea. These methi (fenugreek leaves) pakoda will take only 20 minutes to prepare.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 4

Ingredients:

• 1 cup fresh fenugreek leaves (methi) (cleaned, washed and chopped)
• 1 onion (sliced into thin pieces)
• 3/4 cup gram flour (besan)
• 1 tsp red chilli powder
• 1/2 tsp cumin (jeera) powder
• 1/4 tsp carom seeds (ajwain)
• Salt (adjust to taste)
• 2 cups oil for deep frying

Preparation Instructions:

• Mix bean, onions, red chilli powder, jeera powder, carom seeds and salt in a big bowl. While you are preparing the batter, heat oil in a wok for deep frying.

• Add water to the mixture to make a thick batter. Add methi leaves to the batter and again mix well.

• The batter is ready and so must be the oil. With a tablespoon, add pakoda batter to hot oil and fry till they become golden brown. Drain oil and set aside.

• Serve with tea and tomato ketchup.

Tips:

• You can add methi pakodas to kadi to make kadi methi pakoda.

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ALOO BONDA RECIPE

If you or anybody in your home is a potato lover, this is the perfect snack. It will be easier to make potato bondas if you already have boiled potatoes in your hands.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: makes 15 bondas

Ingredients:

• 3 potatoes (medium-sized)
• 1onion (finely chopped)
• 1 cup gram flour (besan)
• 1  tsp ginger-garlic paste
• 2 green chillies (deseeded and finely chopped)
• Coriander leaves (finely chopped)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• Pinch of carom seeds
• Salt to taste
• 2 cups cooking oil for deep frying

Preparation Instructions:

• Boil the potatoes, peel them, mash and set aside.
• Heat 1 tsp oil in a pan and saute onions, ginger-garlic paste and green chillies till onions become golden brown.
• Add mashed potatoes, salt and coriander leaves. Mix well, cook for 2 minutes and let it cool.
• When the mixture cools, make small balls and set aside.
• Make a thick batter of besan, red chilli powder, turmeric, carom seeds and salt.
• Heat oil, dip the potato balls into besan batter and carefully drop them into the hot oil.
• Fry bondas till they become golden brown. Fry in batches. Drain and set aside in kitchen tissue towel.
• Serve them with tea and mint-coriander chutney.

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VEGETABLE CUTLETS RECIPE

Vegetable cutlets are the best snacks prepared with vegetables. They serve as great snacks and also be used in making vegetable burger.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: makes 10 to 12 cutlets (depending upon size)

Ingredients:

• 1 big potato

• 1 cup mixed vegetables (carrots, green peas, green beans, sweet corn) (cut into small pieces)
• 2 tbsp oil
• 1/4 tsp cumin (jeera) seeds
• 1 small onion (finely chopped)
• 1 tsp ginger (chopped )
• 2 green chilies (finely chopped)
• 1 tsp salt (according to taste)
• 1 tsp dried mango powder (amchur)
• 1 tsp chaat masala
• 2 tbsp coriander (chopped)
• 3 tbsp all Purpose flour (maida)
• 2 bread slices
• Oil to fry

Preparation Instructions:

• Steam or pressure cook (1 whistle) the mixed vegetables and potato. Let them cool and peel the potato, mash it and mix all vegetables and potatoes.
• Heat 2 tbsp oil in a pan, add cumin seeds and chopped onions. Cook till onions become transparent.
• Add ginger and green chillies. Then add potato and mix vegetable mixture. Mix them well.
• Add amchur and chaat masala to the Cutlet mixture. Cook for 2 minutes and mix coriander leaves after taking off the mixture from stove.
• Now, let’s prepare the batter. Mix 3 tbsp maida with water to make a thick batter.

• Roast the bread slices in a pan without applying ghee or oil. When they become golden brown on both sides, blend them to make powder.
• Again come to the cutlet mixture. Add salt to the mixture. Salt must be added just before shaping the cutlets, otherwise the mixture become wet and hard to form cutlets.
• Now, make small (10 to 12) patties with the complete mixture. Gently coat a patty with maida batter on both sides.
• Now, place it in the bread crumbs and let the patty get covered by it on both sides. Repeat the same with all patties.
• Meanwhile, heat oil for frying the patties. When the oil is ready, carefully place the patties in the oil.
• Fry them till they become golden brown on both sides. Cook them on medium flame.
• Take out the patties on a oil absorbing paper. You can sprinkle some chaat masala over the cutlets.
• Serve them with tamarind or mint-coriander chutney and cardamom tea as evening snacks or sunday breakfast.

Tips:

• Adjust the spices (especially salt and chilli) according to your taste.
• If the cutlet mixture appears wet, add some bread crumbs to it.

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MIXED DAL VADAS RECIPE

Mixed dal vadas can be served as a good tea-time snacks. A blend of other dals with urad dal makes the vadas soft from inside and crispy from outside. They tastes awesome when enjoyed with mint-coriander chutney. Let’s make mixed dal vadas for today’s tea time snacks.

Preparation Time: 4 – 5 hours

Cooking Time: 20 minutes

Servings: makes about 20 vadas

Ingredients:

• 1/2 cup chana dal

• 1/2 cup moong dal
• 1/2 cup urad dal
• 1/4 cup rice flour
• 2 green chillies
• 4 garlic pods
• 1 small size onion (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 5 – 6 curry leaves (finely chopped) (optional)
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• salt to taste
• oil for frying

Preparation Instructions:

• Wash the three dals 2 – 3 times and soak them in enough water for 4 – 5 hours. After that drain water and grind the dal with garlic pods and green chillies to make a coarse paste.
• Now take out the pate in a bowl and add rice flour, chopped onions, coriander leaves, curry leave, carom seeds, red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
• Meanwhile, heat oil for deep frying and take a spoonful of mixture and make small vada with it. Drop the vada in hot oil and cook it on medium flame till they become brown in colour.
• Serve hot with tomato ketchup or mint-coriander chutney.

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FRIED MODAK RECIPE

Modaks are considered favourite to lord Ganesha. These are especially prepared in Maharashtra on the occasion of Ganesh Chaturthi. Apart from being a “bhog” to lord ganesha, these sweet modaks make a perfect snacks.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

 

Servings: 20 – 25 modaks

Ingredients:

• 1/2 cup all purpose flour (maida)
• 1/4 cup semolina (suji)
• 1/4 cup milk
• 2 tsp ghee or oil
• Salt to taste
• 1 cup coconut (grated)
• 1/3 cup jaggery (grated)
• 10 – 15 pieces of almonds (sliced)
• 4 – 6 green cardamom
• 4 tsp milk
• A pinch of salt
• Oil for deep frying

Preparation Instructions:

• Mix all purpose flour, semolina and salt together. Add 2 tsp ghee in the mixture and mix them well so that no lumps are formed.
• Now add little milk and make a stiff dough. Cover the dough with a plastic sheet and keep it aside for 20 minutes.
• Meanwhile, prepare the stuffing for the modak. Take grated coconut in a bowl and add jaggery to it. You can microwave this mixture or cook it on a stove.
• Cook it just for a minute and add milk, almond, cardamom and salt to the mixture. mix well and turn off the stove.
• Now, take a small (blueberry-sized) ball of dough and roll it into thin disc. Place a spoonful of filling in the middle of the disc. Fold the disc nicely (see the pattern of modak) seal it at one place.
• Make all the modaks in similar style. Now, deep fry them in hot oil and cook on medium heat till they turn golden brown.
• Take them out on a paper towel and let them cool.

• Serve the “bhog” to Ganesha ji and store rest of modaks in air-tight container and enjoy them as evening snacks.

Tips:

• Thin discs will make crispy modaks.
• You can also add white sesame seeds to the filling.

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VEGETABLE SAMOSA RECIPE

This is the most famous and favourite Indian snacks. It is served on all occasions; be it a birthday celebration, get-together or office party. The favourite snacks of all Indians. let’s have a look at the recipe.

Preparation Time: 30 to 45 minutes

Cooking Time: 15 minutes

Servings: makes 10 samosas

Ingredients:

For the cover:

• 3/4 cup all purpose flour (maida)
• 1/4 cup semolina (suji)
• 1/2 tsp carom seeds
• 1 tbsp oil
• salt to taste

For the stuffing:

• 3 potatoes (boiled and mashed)
• 1/2 cup frozen green peas
• 1/4 cup cauliflower (grated)
• 1/4 cup paneer (crumbled)
• 1 onion (finely chopped)
• 4 garlic cloves
• 1 inch ginger
• 4 green chillies (adjust according to your taste)
• 1/2 tsp coriander seeds
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp dried mango powder (amchur)
• 1/2 tsp garam masala
• 1 tbsp oil
• Salt according to taste
• Oil for deep frying

Preparation Instructions:

• Mix all purpose flour (maida), semolina (suji), carom seeds (ajwain), salt and oil in a bowl. Mix all ingredients well so that no lumps are formed.
• Add little water and make a stiff dough. Cover the dough with a plastic sheet and keep it aside for 20 – 25 minutes. Meanwhile prepare the stuffing.
• Grind ginger, garlic, green chillies and coriander seeds into a coarse paste.
• Now, heat 1 tbsp oil in a pan and add the ginger-garlic paste. Fry it till the raw smell disappears.
• Now add chopped onions and saute till they become translucent. Now add cauliflower and cook for 3 – 4 minutes.
• Now add mashed potatoes, turmeric powder, coriander powder, cumin powder, amchur, garam masala and salt. Mix well and cook for 2 minutes.
• Turn off the stove and add frozen peas and crumbled paneer to the mixture. Mix again. The stuffing is ready. Let it cool.
• Divide the dough into five equal-sized balls and roll them into thin discs (rotis). Cover them when all are done. Now, divide the stuffing into ten equal-sized balls.
• Take a roti and cut it into half making two semi-circles.
• Apply some water on the circumference (sides/edges) of the semi-circle and make a cone with it.
• Put a ball of stuffing inside the cone and seal the cone well from bottom. Cover it with a kitchen towel.
• Make all the ten samosas in the same manner. While making samosas, heat oil for deep frying.
• When the oil become hot, fry the samosas well from both sides on medium flame. You can fry them in batches.
• Take them out in a paper towel to remove excess oil.
• Serve delicious vegetable samosa with ketchup or your favourite chutney and tea.

Tips:

• Adjust the spices and vegetables according to your preference and taste.

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SPROUTED MOONG DAL VADE RECIPE

Sprouts are one of the healthiest breakfast but kids just hate it. So, here is an easy way to feed them with sprouted moong dal is in a tasty style. Just have a look.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Servings: makes 15 to 20 vade

Ingredients:

• 1 cup green Moong ( sprouted)
• 1 tbsp gram flour (Besan)
• 1 cup Spring Onion (chopped)
• 1 tbsp Green Chili (chopped)
• 2 garlic cloves
• 1/2 teaspoon Ginger (chopped)
• 1/4 tsp Asafetida (hing)
• 1/2 cup coriander (chopped)
• 1 tsp cumin (jeera) powder
• 1/4 tsp turmeric powder
• Salt to taste
• Oil for deep frying

Preparation Instructions:

• Keep a tbsp of moong dal aside and coarsely grind the remaining dal, ginger and garlic.
• Now, add the moong dal set aside, gram flour, spring onion, green chillies, Asafetida, coriander, cumin powder, turmeric powder and salt to the coarse mixture. Mix well.
• Heat the oil for deep frying. Now, add spoonful of batter into the hot oil in batches.
• Fry the fritters till they turn brown and crispy on medium flame. Take them out on a paper towel.
• Serve with coriander chutney and tea.

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MAGGI NOODLES CUTLETS RECIPE

We all love maggi noodles. It’s easy and yummy. We love cutlets too. How about combination of both. It may not sound good, but its really great. Just try out the recipe of maggi noodles cutlets. You can even use the left-over noodles in this way.

 

 

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: makes 10 – 15 cutlets (depending upon size)

Ingredients:

• 1 packet Maggi Noodles (cooked)
• 1/2 cup boiled potato (mashed)
• 1/2 cup mixed vegetables (boiled and mashed ) (carrot, cabbage, beans, peas)
• 1/4 cup chopped onions
• 2 bread slices
• 1/2 tsp garam masala
• 1 tbsp oil
• Salt according to taste
• Oil for shallow frying

Preparation Instructions:

• Mix cooked Maggi, mashed potatoes and vegetables together. Add salt and garam masala and mix well.
• Heat 1 tbsp oil in a pan. When heated, add onions and saute till they become translucent. Mix these onions to the Maggi-vegetable mixture.
• Crush the bread slices into crumbs and add it to the noodles mixture. Mix well.
• Make small-sized patties (your favourable shape) and shallow fry them on a non-stick pan or tawa.
• Cook them well on both sides on medium flame. Remove them on paper towel and serve with your favourite chutney.

Tips:

• You can replace Maggi noodles with any other noodles.
• Add spices according to your taste.

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CABBAGE PANEER BREAD ROLLS RECIPE

Stuffed bread rolls are quick to make and serve as delicious evening snacks. Make a stuffing of cabbage and paneer for a healthy option.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: serves 2 people

Ingredients:

• 1/2 cup spinach (finely chopped)
• 1/2 cup besan (bengal gram flour)
• 1 potato (finely chopped)
• 1 onion (finely chopped)

• 1 tsp coriander powder
• 1/4 tsp baking soda (optional)
• 1/4 tsp red chilli powder (or a finely chopped green chilli)
• salt to taste
• oil (for frying)

Preparation Instructions:

• Mix all ingredients (except oil) well by adding little water. Don’t make it too thin or too thick.
• Heat oil in a wok and when heated, put the mixture with a spoon. Don’t overfill the wok, fry the fritters in batches.
• Fry fritters (both sides) on medium flame so that the vegetables cook well. Take them out on a paper towel when they turn light brown.
• Serve hot with chutney.

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ALOO PALAK PAKODA RECIPE

The best thing about pakodas is they are easy to make yet very delicious. Here is the recipe of aloo palak pakodas for those unexpected guests on weekends.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: serves 2 people

Ingredients:

• 1/2 cup spinach (finely chopped)
• 1/2 cup besan (bengal gram flour)
• 1 potato (finely chopped)
• 1 onion (finely chopped)

• 1 tsp coriander powder
• 1/4 tsp baking soda (optional)
• 1/4 tsp red chilli powder (or a finely chopped green chilli)
• salt to taste
• oil (for frying)

Preparation Instructions:

• Mix all ingredients (except oil) well by adding little water. Don’t make it too thin or too thick.
• Heat oil in a wok and when heated, put the mixture with a spoon. Don’t overfill the wok, fry the fritters in batches.
• Fry fritters (both sides) on medium flame so that the vegetables cook well. Take them out on a paper towel when they turn light brown.
• Serve hot with chutney.

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BANANA CHIPS

Crispy and yummy raw banana chips will complement the cup of hot cardamom tea perfectly. Banana chips are popular south Indian snack and are generally made in coconut oil. But, here is a recipe with no coconut oil. Let’s make these quick and healthy chips.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4 people

Ingredients:

• 4 small unripe bananas (green)
• salt to taste
• oil (for frying)

Preparation Instructions:

• Peel the bananas with a knife (unripe bananas are not as easy to peel as ripe ones). Slice them into round chips.
• Heat oil in a pan and fry the banana chips into it until they turn golden brown on both sides. Take out from oil on a paper napkin and sprinkle some salt over them before serving.

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GULAB JAMUN RECIPE

Gulab Jamun is undoubtedly the most loved and popular Indian dessert. They are easy to make and are served at parties, weddings and festivals. Try this dish out and you will surely get lots of compliments (:-) only if it turns right).

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 20 to 30 pieces (depending upon size)

Ingredients:

For jamuns:

• 1/3 cup maida (all purpose flour)

• 1 cup mawa/khoya (mashed)

• 3 pinches baking soda

• 1/2 cup water

•   Oil or ghee for deep frying

For sugar syrup:

•   3 cups sugar

• 1 cup water

•   3-4 pods of cardamom (powdered)

•   Few strands of saffron (optional)

•   2 drops of rose water (optional)

Preparation Instructions:

• Mix mashed khoya (mawa), maida (all purpose flour) and baking soda. Add sufficient water to form a stiff dough. Make sure that the dough is not sticky and avoid kneading it too much.
• Make small marble-sized balls from the dough. Keep the balls small as they will expand on frying and soaking in sugar syrup. Don’t make balls too smooth, just make them even in size.
• Heat oil and check by doping a tiny ball (if the ball comes up immediately, oil is ready). Don’t put too many balls together, fry them in batches.
• Fry the jamuns on medium heat till they turn golden brown. If you will fry them on high heat, they will only turn golden brown but will not cook from inside.
• Keep the jamuns aside on an oil absorbing paper and prepare sugar syrup. Pour water in a pan and add sugar, keep it on medium flame till sugar dissolves and bring the mixture to boil.
• Turn off the stove and mix cardamom powder, saffron and rose water (if using) to the syrup. Put fried jamuns into the sugar syrup and let them soak sugar syrup for 2 to 3 hours.
• A perfect dessert to end a delicious main course.

Tips:

• Ready-made gulab jamun mix is also available in supermarket. You can use it instead of khoya, maida and baking soda.
• Baking soda is used to make the jamuns soft. However, more baking soda doesn’t means softer jamuns.
• Serve it with a scoop of vanilla ice cream (you can also try your favourite flavour), its tastes really awesome.

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COCONUT BARFI RECIPE

Coconut barfi, a traditional Indian dessert to sweeten up all special occasions. Here are the easy steps of preparation.

Preparation Time: 15 minutes

Cooking Time: 45 minutes (excluding the time of cooling)

Servings: makes approximately 8 – 10 pieces (depends upon the thickness of layer)

Ingredients:

•  1 coconut (freshly grated)
• 1 Litre Milk
• 2 tsp fresh cream (optional)
• 250 grams sugar
• 1/4 tsp Cardamom powder

Preparation Instructions:

• Add the freshly grated coconut to milk and cook for around 20 minutes on low flame.
• Stir the mixture continuously till all the milk is absorbed.
• Add fresh cream and sugar and mix well. Don’t make the mixture too sticky.
• Remove it from the flame and add cardamom powder.
• Apply ghee on a plate and spread the mixture evenly. Make a thick layer (you can adjust the thickness according to your wish).
• Cover it with a thin cotton cloth and keep it in a cool place.
• Cut it in your desired shape and decorate with your favourite dry fruit.

 Tips:

• To check if the barfi is ready, insert a knife or spoon inside the mixture, if it comes clean, the barfi is ready.

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INSTANT GAJAR KA HALWA RECIPE

Gajar ka halwa is on the top in the list of Indian desserts. You just ask who’s favourite it is and you will find maximum number of people love it. The dish include to cook grated carrots in milk and this takes around 2 to 3 hours to cook, but here is an instant recipe for gajar ka halwa.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 5 to 6 people

Ingredients:

•  4 cups carrots (grated)
• 2 cups milk
• 1 cup water
• 250g mawa/khoya
• Sugar (according to taste)
• 1 tbsp ghee
• 15 cashew nuts
• 10 raisins
• 4 pods of cardamom (finely powdered)

Preparation Instructions:

• Mix grated carrots, milk and water and pressure cook them for 2 whistles (around 10 minutes). Take it off the stove and let the steam release itself.
• Meanwhile, heat ghee and fry raisins and cashew nuts in it till they become golden. Do not drain the ghee. Set them aside.
• Open the pressure cooker and keep it again on low flame to absorb the remaining the milk. Cook the carrot-milk mixture for 10 minutes until the milk get absorbed.
• Add khoya/mawa to the mixture and cook for 2-3 minutes. Add sugar according to taste and mix well.
• Finally, add roasted dry fruits along with the ghee. Sprinkle cardamom powder and mix well. Do a taste test and turn off the stove. Gajar ka halwa is ready to serve.

Tips:

• You can also use condensed milk in place of khoya. No need to add sugar if you are using condensed milk. However, if you like it more sweet, you can use some sugar.

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KHEER RECIPE

Kheer is the favourite dessert of most of the Indians. It is made by cooking rice in milk on low flame. The rice absorbs the milk and turns into yummy kheer. You can add your favourite dry fruits to add flavours to the dessert.

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

• 1/4 cup rice (washed and soaked in water for 5 minutes)
• 4 cups milk
• 3-4 cardamom seeds (powdered)
• 10-15 almonds (blanched)
• A pinch of saffron (soaked in lukewarm milk)
• 10 pistachio nuts (skinned and chopped)
• 10-15 cashew nuts (cut into half)
• 10-15 raisins
• Sugar as desired

Preparation Instructions:

•  Bring milk to boil and add rice. Cook the rice in milk on medium flame until the grains become soft. Stir in between to prevent rice from sticking the bottom of the pan.
•  When the rice get cooked, add cardamom, almonds, saffron, raisins and pistachio. Cook for 2 minutes.
•  Add sugar and let it dissolve completely. Remove the kheer from stove and serve warm or chilled as you like.

 Tips:

•  You can garnish the kheer with you favourite dry fruit.
•  You can also add grated coconut to the kheer for a different taste. You will love it.

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BADAM KHEER RECIPE

You just had the recipe of making the popular Indian dessert “kheer” in the last post. Here is a version of kheer which is prepared by cooking almond paste in milk. This tastes entirely different from the rice kheer and is a good option to serve something different.

Preparation Time: 30 minutes

Cooking Time: 30-45 minutes

Servings: 6

Ingredients:

•  2 cups almonds
• 1/4 cup sugar (quantity may vary according to taste)
• 2 cups milk
• 1/4 cup ghee (or according to your preference)
• 1 tsp cardamom powder
• 4-5 saffron strands

 Preparation Instructions:

• First of all you need to blanch the almonds. For this, put almonds in bowl and pour boiling water on them. Let the water sit for one or two minutes. Rinse almonds with cold water.
• Hold an almond from one end and put some pressure. The skin of the almond will break from another end. Make sure that the skin comes out easily; if not pour boiling water one more time. Don’t soak it for longer time, the almonds should not turn soft.
• Grind the blanched almonds along with a little milk to form a smooth paste. Do not add the whole milk. Keep few almonds aside for garnishing.
• Heat ghee in a non-stick pan and all almond paste. Cook it on low flame for 20 minutes till it become thick and turns golden.
• Heat rest of the milk and add it slowly to the almond paste. Cook for 2 minutes and add sugar. Mix well.
• Add saffron and cardamom powder, cook for another 2 minutes before taking it out from the stove.
• Garnish it with blanched almonds and serve hot or chilled.

Tips:

• If it becomes thick, add little warm milk.

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RABRI RECIPE

There is no doubt that it is an energy and time consuming recipe, but the uses of rabri are many. You can add it to gulab jamun, rasgulla, jalebi, ice cream or have it alone. A perfect dessert.

Preparation Time: 10 minutes

Cooking Time: 2 hours 15 minutes

Servings: depends on usage

Ingredients:

• 10 cups milk

•   4 tbsp sugar

• 4 green cardamom seeds (half crushed)

•   4 drops kewra essence

• A pinch of pistachio powder

•   A pinch green cardamom powder

Preparation Instructions:

• Boil the milk in a deep heavy pan.
• Add cardamom seeds and sugar and cook over low heat for 2 hours till the milk get reduced to a quarter.
• After two hours, turn off the stove and add kewra essence.
• Sprinkle pistachio and cardamom and serve hot or cold with jalebi, gulab jamun or whatever you like.

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PEDA RECIPE

No other dessert can compete with the delicious taste of peda. Just have a bite and the flavour of cardamom, pistachio and the taste of mawa will give a sweet treat to your taste buds. You can make them easily at home for any festive occasion.

 

 

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: makes 20 to 25 pedas (depending on size)

 Ingredients:

•  500g white khoya
• 2.5 cups powdered sugar
• 1/2 tsp cardamom powder
• 1 tsp cardamom seeds (semi crushed)
• 1 tbsp pistachios (semi crushed)

 Preparation Instructions:

• Grate khoya. use steel grater. Add powdered sugar to it and mix well.
• Put the mixture in a non-stick pan and cook on low flame. Stir continuously till the mixture become thick and light golden in colour.
• Add cardamom powder and mix well. Turn off the stove.
• Allow to cool and stir gently in between.
• When cool, take a small ball and shape it into rounded square shaped pedas.
• Mix pistachios and cardamom seeds and put this mixture on the pedas. Pedas are ready to serve.

Tips:

• You can use cookies moulds to make pedas of different shapes.
• You can also use other dry fruits to garnish the pedas.

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