Indian Recipes
Carrot Halwa Recipe
Ingredients
Juicy orange carrots (1kg), ghee (1tbsp), sugar (400-500gms), milk (1 1/2litre), few drops of orange color, few saffron flakes and elaichi powder (cardamom).
Method of preparation:-
Take 1 kg of carrots, wash them, peel them and then grate them. Take a heavy sauce pan, place it over heat. Put milk in the sauce pan then add grated carrots in the pan. Boil it until gets thick, stirring it occasionally. When it starts thickening then stir it continuously. Now add sugar and again cook it until it gets thicken. Now add ghee, elaichi color and saffron flakes. Reduce the heat to low, cook the halwa on low heat; stir it until the mixture collects in a soft ball or the ghee separate out. When it gets ready then serve it hot in a serving dish and decorate it with chopped pista and almonds before serving.
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Badam Ka Seera Recipe
Ingredients
Almonds soaked overnight (1 1/2c), sugar (1/2 to 1/3c), hot milk (3c) and ghee (250gms).
Method of preparation:-
Take soaked almonds, peel them.Wash them and then grind them to fine paste. Take a heavy pan, heat ghee in it.Add almond paste in it.cook it first on high flame and then on low flame. Stir it continuously. When the almond paste turns to light brown and aromatic, then pour the hot milk in it and stir it. Use the long handed spatula to stir the mixture while cooking as it tends to splatter. When it gets thicken then add the sugar and again cook it until the ghee begins to separate. Stir it continuously while cooking. When it gets ready then decorate it with nuts and serve it hot.
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Kalakand (Milk Burfi) Recipe
Ingredients
Milk (2litres), citric acid dissolved in ½ cup of water, silver foil (optional), chopped pista and almonds (to decorate).
Method of preparation:-
Take a sauce pan, place it over heat. Boil half of the milk in it. When the milk comes to boil then add the citric solution in it. Take off the pan from heat; Keep the chenna to settle down. Take a muslin cloth and sieve it through the cloth, press out the excess water. Put it in a plate and press down. Take a heavy pan; boil the remaining milk in it. Then add the chenna in the milk and boil it until the mixture gets thicken. Stir the mixture continuously while boiling. Now add the sugar and continue to cook until it gets softly thicken in a lump. When it gets ready then set it in a tray, apply the silver foil over it and then sprinkle the soft nuts.
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Khajur burfi or Rolls Recipe
Ingredients
Deseeded Khajur or dates (1kg), condenced milk (1tin), mixed dry fruits like pista, badam and cashew (250gms), dessicated dry coconut (1/2c).
Method of preparation:-
Take khajur and break it coarsely. Take a heavy non stick pan. Place it over heat. Add milkmaid and dry fruits in the pan. Cook it over low heat and mix it continuously. Do not allow it to stick to the bottom. Stir it gently until a soft lumps form. Take a butter paper sheet; spread some of the coconut on the sheet. Grease your hands with butter or ghee, take a chunk of mixture and roll it on the butter paper sheet into a thick roll, to cover all the coconut spread on the sheet. Place these rolls in the refrigerator to chill them. Then cut them into slices or cut them into squares.
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Imarti Recipe
Ingredients
Urad dal (2cups), ground cardamom (1/2tsp), water (300ml), ghee to fry (500gms), sugar (3c), saffron color.
Method of preparation:-
Take urad dal; soak it overnight in plenty of water. Next day wash it and drain it. Grind it in a grinder to a fine thick batter. Put water in the batter little by little. Add saffron color and then mix it well. After grinding beat the dal well by hand until it gets fluffy. Keep it aside for about 3 hours. If the weather is cold then keep it for more then 3 hours. Meanwhile make the sugar syrup by boiling water with sugar until it gets the 1 tar consistency. Add the cardamom powder to the syrup. Now to make the imarti, take 12” by 12” thick cloth, make a hole in the centre. Place it over the tumbler and pour some batter in it. Hold the cloth like a pouch and press out the imarti like icing. Now give the shape to the imarti by making first ring and then make small ringlets all along the ring. Form the imartis in the hot ghee and fry them over low heat to make them crispy. Take out the imartis from ghee, drain them and dip in hot syrup. Soak them for 3-4 minutes, drain them and serve them.
Make – 20 imartis
Making time – 1 hour (excluding soaking and keeping time)
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Patisa (Soan papdi) Recipe
Ingredients
Plain flour or maida (1 1/4c), gram flour (1 1/4c), milk (2tbsp), sugar (2 1/2c), ghee (250gms), coarsely crushed cardamom (1/2tsp), charmagaz (2tsp), 4”squares cut from a thin polythene sheet.
Method of preparation:-
Take gram flour and plain flour in a bowl. Mix them together in it. Take a heavy saucepan, place it over heat. Heat the ghee in the pan. Add the flour mixture in the pan and roast it until it gets light golden. Take off the pan from the heat and keep it aside to cool. Stir the mixture while roasting. Meanwhile make syrup. Take a pan, add water, sugar and milk in it. Place it over heat. Boil it until the syrup gets 2 ½ thread consistency. Now pour the syrup at once into the flour mixture. Beat the mixture with a fork until it forms threadlike flakes. Pour this mixture on to the flat and greased surface or a thali and then roll it to 1 inch thickness. Spread elaichi and charmagaz seeds over it and then press it gently with palm. Keep it to cool and then cut it into 1” squares. Now wrap these square pieces in the thin plastic sheet and then store in the air tight container.
Make – 20 pieces
Making time – 45 minutes
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Puranpoli Recipe
Ingredients
Yellow gram or channa dal (300gms), plain flour (150gms), warm water to knead dough, jaggery or molasses (300gms), ghee (1tbsp), cardamom powder (1tsp), ghee to serve.
Method of preparation:-
Take dal; boil it in water until it gets soft. Drain it in a colander for 10 – 15minutes. Grate the dal in the almond grater little by little until the dal gets grated. Take a bowl; mash the jaggery in it until the lumps break. Mix it well into the dal. Take a heavy saucepan, place it over heat. Put the mixture in it to cook until the soft lump is formed. Stir it continuously while cooking. When it gets cooked then keep it aside. Take a large bowl, mix flour, ghee and enough water to make the soft dough. Take some dough and roll it round about 4 inches. Place a ball of filling in the centre. Wrap the filling and seal it. Again roll it to 6” diameter. Now place it in a warm griddle to roast it until gets golden brown. Then roast the other side. Or you can shallow fry it like a paratha on griddle for a better flavour. When it gets roasted then serve it in serving dish and top it with ghee all over. Serve it hot with dal or amti.
Make – 7-8 puranpolis
Making time – 45 minutes
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Shrikhand Recipe
Ingredients
Curd (1/2kg), crushed almonds and pista (1/2tbsp), cardamom powder (1/2tsp), sugar (300gms), few strands saffron.
Method of preparation:-
Put the curd in clean muslin cloth and tie it overnight (6-7hours). Next day, put it in a bowl, add sugar in it and then mix it. Keep the bowl aside so that the sugar gets dissolved for 25 – 30 minutes. Take 1 tablespoon of milk and rub saffron in it until it gets broken and dissolved. Keep it aside. Now beat the curd until the sugar gets dissolved in it. Take a big holed strong strainer; pass the curd through it by pressing it with hand or spatula. Now mix cardamom, dissolved saffron and half nuts in it. Place it in a glass serving bowl, spread the remaining crushed nuts. Keep it in the refrigerator to chill and then serve it.
Number of servings – 6-7
Making time – 20 minutes
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Sweet Pongal Recipe
Ingredients
Moong dal (1/2c), rice (1/2c), jaggery, milk, raisins, cashew, coconut, ghee, cardamom.
Method of preparation:-
Take a pan; fry the moong dal in it (before washing). Fry it until it becomes little brown. Then soak dal and rice in separate bowls for about 10 minutes. Wash the dal and rice thoroughly. Keep both in different containers with right amount of water and cook them separately. Meanwhile take coconut, cut it into very small pieces. Take a pan, heat ghee in it. Fry the coconut pieces in ghee. Fry raisins and cashew separately. Keep them aside. Breakthe jiggery put it in water and makes syrup. When the syrup gets ready then strain it with a tea strainer. Take a big vessel, put the rice and dal in it and add milk in it and then cook it until the milk gets absorbed. Now add the jaggery syrup and again cook it until it gets absorbed. Add ghee of about 3 tablespoons and cardamom and then cook it for sometime. When it gets ready then adds fried raisins, cashew and coconuts. Then serve it with a spoon of ghee in two different cups.
Number of servings – 2
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Sarson Ka Saag Recipe
Ingredients
Sarson greens (1bunch),spinach (1bunch), green chillies (3-4), grated garlic (1/2tsp), grated ginger (1/2tsp), grated onion (1), ghee (2tbsp), lemon juice (1/2), garam masala (1/2tsp), oil (1tbsp), maize flour (1tbsp) and salt (to taste).
Method of preparation:-
Take sarson and spinach, wash both and then drain them. Keep them to dry and then chop both the green (sarson and spinach). Take a pressure cooker, place it over heat. Heat oil in it, then add both greens and green chillies and stir them. Add garlic and ginger and then mix them. Now add a cup of water and few pinches salt in it. Cook it in the oressure cooker till done. Mash it well. Take a heavy pan, heat ghee in it. Saute onions in it until gets brown. Now add all other ingredients, except cheese. Mix all the ingredients and cook until the oil gets separates. When it gets ready then put it in a serving bowl. Garnish it with cheese and then serve it hot with makki ki roti or with paratha.
Number of servings – 3-4
Making time – 25 minutes
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