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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MALPUA RECIPE

Malpua is traditional North Indian dish which is made on special occasions. This is like a sweet pancake made up of maida. Malpuas are mostly enjoyed with rabri or kheer and make a delicious dessert to enjoy after a meal.

Preparation Time: overnight

Cooking Time: 30 minutes

Servings: makes 8 to 10 malpuas (depending on size)

Ingredients:

For malpuas:

• 2 cups wheat flour (atta)
• 1 cups milk
• 1/2 tsp green cardamom powder
• 1 tbsp fennel seeds (saunf)
• Ghee or oil for shallow frying

For sugar syrup:

• 3.5 cups water
• 2 cups sugar
• 4-5 strands of saffron (kesar)

For garnishing:

• 15-20 pistachios (chopped)

Preparation Instructions:

• Mix wheat flour and milk in a big bowl. Add milk slowly and mix well to avoid lumps. Don’t make the batter too thin. Cover it with a sieve and keep in a cool place for overnight.
• In the morning, add fennel seeds and cardamom to the batter and mix well.
• Heat oil or ghee in a pan and while oil is heating, prepare sugar syrup.
• Keep water for boiling on stove, add sugar and cook on medium flame till the sugar dissolves. Add saffron strands. Make sugar syrup of one thread consistency.
• The oil must be ready by now for deep frying. Take batter with a ladle and pour it in the hot oil forming a pancake.
• Cook on medium heat and turn it around when the colour become brown.
• Bring the colour to a nice brown shade and when done, drain the malpuas and dip them in the sugar syrup.
• Garnish with pistachios and serve with rabri.

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YUMMY BROKEN RICE KHEER | PAAL PAYASAM RECIPE

Paal Payasam (kheer in south India) is an important part of marriages in South India as mootichur ladoo in North India. It is an easy recipe and even the beginners can try it without any mistakes.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients:

• 1/2 cup broken rice (poha rice / chidwa)
• 1 litre milk
• 1 tbsp ghee
• 1/3 cup sugar
• 1/4 tsp cardamom powder
• 2 tbsp cashew nuts (optional)
• 2 tbsp raisins (optional)

Preparation Instructions:

• Heat ghee in a pressure cooker. Fry cashews and raisins and take them out on a paper towel.
• Add broken rice to the ghee and fry for 3-4 minutes on medium flame.
• Add milk to the broken rice and mix well. Close the lid and pressure cook for 1 whistle.
• Let the pressure come down. Then, open the lid, add sugar and mix well.
• turn on the stove again and put the pressure cooker on the stove without the lid. Cook for 5 minutes on low flame. Stir continuously.
• When the kheer reaches the consistency you desire, mix cardamom powder. Turn off flame.
• Put the payasam in serving bowls and garnish it with roasted cashews and raisins.

Tips:

• You can serve the paal payasam both hot or chilled as you like, both taste great.

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MOOTICHOOR LADOOS RECIPE

These ladoos are an important part of all Indian celebrations be it diwali, birth, party and specially marriages. Marriages are specially associated with ladoos in India (a general saying goes “shaadi ladoo mootichur ka”). So, let’s have a look at the recipe of this famous dish.

Preparation Time: 30 minutes

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

Ingredients:

• 1.5 cups Bengal gram flour (besan)
• 1 tbsp rice flour
• A pinch of baking powder
• A pinch of saffron
• A pinch of cardamom powder
• 1 tbsp cashew nuts (finely cut)
• 2 cups sugar
• 1 cup water
• 1 cup oil (for frying)
• Silver foil (for decoration) (optional)

Preparation Instructions:

• Mix gram flour, rice flour and baking powder with little water to make a thick batter.
• Heat oil for frying. Take a sieve with round holes, hold it above the hot oil (about 5 to 6 – inches above) and pour the batter over it.
• Tap the sieve gently with a spoon. By doing this, small balls of batter will fall into oil.
• Fry the balls till they turn golden. Take them out on paper towel. Make small balls (boondi) with all the batter.
• Now, heat water and sugar till it reach 1/2 consistency. Remove the dirt from the sugar syrup with the help of a spoon.
• Add cardamom powder, saffron and sugar syrup to the fried boondis. Set aside for few minutes till the boondis absorb syrup.
• Make small balls (ladoo) from the mixture. Don’t let the mixture cool, it will become difficult to make the ladoos.
• Grease a plate with ghee and keep the ladoos on it. Decorate with small pieces of silver foil.

Tips:

• There are special sieve available in the market for making ladoos.
• The procedure for making boondi ladoos and mootichoor ladoos is same. The boondis in boondi ladoo are big in size while in mootichoor, they are small and more fried.

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KAJU KATLI RECIPE

Kaju katli is a version of famous Indian dessert, barfi. It is also known as kaju barfi. It tastes very different and is in the favourite list of many Indians.

 

 

Preparation Time: 2 hours 30 minutes

Servings: makes around 15 to 20 pieces (depending upon the thickness and size)

Ingredients:

• 2 cups cashew nuts
• 1.5 cup hot water
• 4 tbsp milk
• 1.25 cup sugar
• 1 tbsp butter (unsalted)
• 1 tsp vanilla essence
• Silver foil (optional)

Preparation Instructions:

• Soak cashew nuts in hot water for an hour.
• Drain the water and grind cashews into smooth paste by adding milk and sugar.
• Heat butter in a pan, add cashew paste and cook over medium heat till the paste becomes thick. Stir continuously.
• Add vanilla essence and mix well.
• Spread this mixture evenly in a greased tray and place the silver foil on it. Let it cool for an hour.
• When the mixture is set, cut it into diamond (or your prefered) shape. Kaju Katli is ready.

Tips:

• To check if the mixture is ready to cut, insert a spoon in the mixture, if it comes out clean, it is ready.

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MOONG DAL HALWA RECIPE

A tasty and delightful dessert from Rajasthani cuisine. Moong dal halwa is prepared with split green gram and tastes great. Just try it out.

Preparation Time: 5 minutes

Cooking Time: 25-30 minutes

Servings: 4

Ingredients:

• 1 cup yellow moong dal
• 2 cups sugar
• 1 cup water
• 1/2 cup ghee
• 1 tsp cardamom powder
• 4 almonds (sliced)

Preparation Instructions:

• Soak moong dal for 2-3 hours and grind it to smooth paste.
• Heat ghee in a wok and add moong dal paste. Cook on medium flame till the paste turns golden.
• Heat water in a separate pan and add sugar in it. Boil till sugar dissolve.
• Add this sugar syrup and cardamom powder to moong dal paste and mix well. Turn off the stove.
• Garnish the halwa with almond slices before serving.

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COCONUT SEMOLINA LADOOS RECIPE

Easy-to-make homemade ladoos for every auspicious occasion. You will find all the ingredients easily in your kitchen.

Preparation Time: 30 minutes

Servings: makes around 20 ladoos

Ingredients:

• 1 dry Coconut (medium-size)
• 1 cup Semolina (suji)
• 1 tbsp ghee
• 300 g mawa/khoya

Preparation Instructions:

• Grate the coconut. Heat ghee in a pan and roast semolina till a nice aroma arises. Turn off the stove. Let it cool.
• When the semolina cools down (not completely), add grated coconut and khoya to it. Mix well with hands.
• Start making lemon-sized ladoos with the mixture. The coconut ladoos are ready.
• You can garnish them with your favourite dry fruits and store them in an air-tight container for a week.

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BESAN K LADOO RECIPE

This is a sweet dish which is made in every Indian home. Dry fruits, ghee, sugar and besan mixed together to make delicious ladoos. You can pack these ladoos in an air-tight container and enjoy them for a month or two as a snacks or dessert. Get the step-by-step recipe here.

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: makes 12-15 ladoos

Ingredients:

•  2 cups gram flour (besan)
• 1.5 cup sugar (grinded)
• 1 cup ghee
• 1 tsp almonds (chopped)
• 1 tsp pistachios (chopped)
• 1 tsp cashew nuts (chopped)

Preparation Instructions:

• Heat ghee in a wok (kadhai) and add gram flour to it. Stir constantly to avoid lumps.
• Fry the besan till a aroma begin to rise. Don’t burn the besan. Turn off the stove and let the mixture cool.
• When it cools, add powdered sugar and dry fruits to it and mix well.
• Now, make smooth ping-pong size balls with the mixture. Besan k ladoo are ready for eating.

Tips:

• Add sugar according to your taste.
• Garnish the ladoos with some dry fruits over them.

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SHRIKHAND RECIPE

Shrikhand is basically a dessert from Gujarati and Maharashtrian cuisine. However, its taste has made it world-popular. Although, it takes a lot of time to prepare the recipe, but the end result is just delicious. Try out the recipe, it is perfect and healthy for hot summers. You will forget the ice-cream.

Preparation Time: 2 hours

Cooking Time: 15 minutes

Servings: 2

Ingredients:

• 2.5 cups yogurt (dahi)
• 50 grams sugar
• 1 tbsp milk
• 7 to 8 strands of saffron
• 6 green cardamom (powdered)
• 10 pistachio (sliced into pieces)
• 10 almonds (blanched and sliced into pieces)

Preparation Instructions:

• Tie yogurt in a clean muslin or cotton cloth and hang it for two hours to drain the water from yogurt. You can press the yogurt from outside the cloth to drain the water.
• Dissolve saffron in a tbsp of lukewarm milk and set aside.
• After 2 hours, take out the strained yogurt in a bowl. Add sugar and mix well till the sugar dissolves.
• Add cardamom powder and dissolved saffron along with milk. Mix again.
• Add half of almonds and pistachios to the mixture. Mix well. Transfer in a glass bowl and refrigerate for two hours.
• Take it out of refrigerator after two hours, mix again, garnish with the leftover almonds and pistachios and serve chilled shrikhand.

Tips:

• You can crush the sugar into powder to dissolve quickly and easily.

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