Rosewater and pista kulfi

Ingredients:
  • 450g tin condensed milk
  • 2 tbsp rosewater
  • 50g pista
  • 284ml tub double cream
  • 3 small, ripe mangoes
Method:

Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.Pour into pyramid moulds. Freeze, then cover with cling film.serve it as cool.


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mango lassi,Lassi,mango lassi recipe,

 Ingredients:

    1 cup plain yogurt
    1/2 cup milk
    1 cup chopped mango (peeled)
    4 teaspoons sugar
    A dash of ground ilachi

       Method:

      Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.
      Plane Lassi:  Avoid mango.And follow the same process.

      Note: The lassi can be kept refrigerated for up to 24 hours.
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      gulabjamun kulfi-summer special


       Ingredients:


      1 ltr full fat milk
      1/3 cup sugar
      1/4 tsp elaichi powder
      a few kesar strands
      1 tbsp cornflour
      5 small Gulab Jamuns, drained and cut into 2

      Method: 
      In a small bowl, soak the saffron in a little warm milk and keep aside.Dissolve the arrowroot in 2 tablespoons of water and keep aside.Pour the milk in a broad non-stick pan and bring it to a boil. Add the arrowroot solution and sugar and mix well.Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).Cool completely and add the cardamom powder and saffron mixture and mix well. Add the gulab jamun pieces and mix lightly.Pour into kulfi moulds and freeze overnight till it is firm. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out.



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      Mango kulfi

      Ingredients:


      2 1/2 cups (500 ml) milk
      1/4 cup milk powder
      1/2 cup condensed milk
      1/4 cup sugar
      1 cup alphonso mango pulp



       


      Method:

         Combine all the ingredients except the mango pulp in a non-stick pan and mix well.Bring this mixture to a boil  and then simmer for 10 minutes till thickens. Cool completely. Add the mango pulp and mix well.Pour into 6 individual kulfi moulds and freeze till set. Unmould and serve.

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      dahi papdi chat

      Ingredients:

      Papdi -14
      Boiled potato - 1 medium size
      Onion - 1 finely chopped
      Curd /Plain yogurt - 1 cup (thick)
      Red chutney
      Green chutney
      Sweet tamarind chutney
      Roasted Cumin Powder
      Red chilli powder
      Chaat masala
      Salt
      Fine sev
      Coriander leaves


      Method:
      Cook potatoes till soft and cut it into cubes. Finely chop onions and coriander leaves.Whisk curd with a little salt and sugar to taste.First arrange the papdis on a plate. You can arrange any number of papdis. I arranged 7 papdis.Top it with chopped boiled potatoes.On top of it add finely chopped onions.Drizzle red chutney, green chutney and sweet chutney on top of it.Top it with chilled curd. Sprinkle chaat masala, cumin powder, red chilli powder and a little salt. Again drizzle a little of all the three chaat chutneys
      Garnish with fine sev and finely chopped coriander leaves. Serve immediately.

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      galouti kebab galouti kebab recipe vegetarian



      Ingredients:

      1 kg lamb meat minced
      3 tblsp ginger garlic paste
      1 tblsp butter
      3 tbsps raw papaya paste
      1 tsp red chilli powder
      1/4 tsp garam masala powder
      1/2 cup chana dal, slightly roasted
      Very thinly chopped onions
      Salt to taste
      Oil for frying the kababs

      Method:



      Mix all the ingredients very well with the minced meat and refrigerate for two hours Now make small patties of the mix and deep fry. Serve the Galouti Kebab hot with onion rings and mint chutney or tomato ketchup.

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      kaju katli kaju katli recipe at home kaju katli preparation


      Ingredients:
      Powdered Cashews – 1cup
      Powdered Sugar – 1/2cup(diabetes use stevia)
      Milk Powder – 1/2 cup
      Cardamom Powder – 1/8 tsp
      Water – 2 tbsp
      Rose Essence – 2 drops





      Method:

      Take a pan and add water to it and bring water to boil. Take another pan that will sit well on top of the bottom pan. The water in the bottom pan is boiled.The top pan is used for cooking/heating so that it is not intense and direct heat. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective. and bring the water to boil.Once hot, add in the Powdered Sugar and Milk Powder in the top pan. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through. Pour the Cashew Powder in a mixing bowl. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl. Add the Cardamom Powder and mix them all well.If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water. Start kneading by adding a little water at a time. Knead till it forms a dough and the cashew starts letting oil go. Grease hands and rolling pin for easier rolling.Roll out the dough to the desired thickness on to a wax paper to avoid sticking. Cut the rolled-out dough into desired shapes. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes. serve at room temperature.

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      kurkure

      Ingredients:


      2 tsp sprouted chawli (bajra\ lobhia)
      2 tsp sprouted kala chana (brown chick peas)
      2 tsp sprouted moong (whole green gram)
      2 to 4 tsp soaked soyabeans for 4 hours
      2 tsp soaked chana dal (split bengal gram) for 2 hours , 100 grams rice flour (chawal ka atta)
      100 gms soya flour
      2 potatoes, boiled , peeled and mashed and 1 teaspoon cumin seeds (jeera)
      50 gms home made butter
      salt and chilli powder to taste
      5 tsp sesame seeds (til)
      1/2 tsp asafoetida (hing)
      oil for deep-frying


      Method :

       

      Grind soya bean and chana dal with all the sprouts in a mixie using a little water.Tie the rice flour in a cloth and steam it in a steamer for five minutes.Remove and mix with soya flour, mashed potatoes, sprouts and dal paste and all the other ingredients.Knead to soft dough. add water or more soya flour as needed to make the dough soft.Take small quantities of the dough and put it into a chakli or muruku mould and press into hot oil.


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      soan papdi


      Ingredients:

      1 1/4 cup Gram Glour
      1 1/4 cup Maida
      250 gms Ghee
      2 1/2 cups Sugar
      1 1/2 cup Water
      2 tbsp Milk
      1/2 tsp Cardamom seeds crushed coarsely
      4" squares cut from a thin polythene sheet

      Method: 

      Sift both flours together.Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

      aratikaya vepudu- Raw babana fry


      Ingredients:

        Raw Bananas – 2(500gms)
        Red Chili Powder – 1tsp
        Turmeric Powder – 1/4tsp
        Salt to Taste
        VepuduKaram– 1 1/2tsps
        Oil – 10tsps


        Method:


        Wash the bananas. Take water in a bowl and add salt. Mix salt and keep this bowl aside. Peel the bananas and cut them into cubes. Add these cut banana cubes to the salt water. Take a microwave safe bowl. Drain the banana pieces from salt water and add them to the microwave safe bowl. Add some water to the pieces and place this bowl in the microwave oven covering it partially. Cook the banana pieces on high power for 7 minutes. Allow 5 minutes standing time and remove the bowl from the oven. Drain all the water from the cooked banana pieces. This can be used as vegetable stock.Heat a pan and add oil to it. When oil is hot add the cooked banana pieces. add turmeric powder and salt. Mix well and cook covered on slow flame for 5 to 7 minutes or till the pieces are fully cooked. Remove the lid and cook for a minute. Add vepudukaram and red chili powder. Mix well and fry for a minute till dry. Transfer the Vepudu to a serving bowl and serve hot with pln rice.

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        ugadi pachadi-ugadi special ugadi pachadi recipe telugu new year ugadi pachadi

        Ingredients:

        75gms New Tamarind
        250 Gms Jaggery (Chopped Or Grated)
        2 Tablespoons Sugar
        1 Teaspoon Saunf(Fennel Seeds)
        1/4 Small Cup Poppy Seeds
        1 Cup Grated Dry Coconut
        1/4 Cup Grated Raw Mango
        1/4 Cup Neem Tree Flowers
        1 Cup Roasted Chanadal (Putnalapappu)
        Around 6 Glasses Of Water
        Deseeded Cantaloupe (Karbhuja) Seeds(Optional)
        Deseeded Watermelon Seeds(Optional) 


        Method:

        Wash and Soak the tamarind in 1 glass of water for 1 hour. Extract the tamarind juice from the soaked tamarind using water.Strain the tamarind using a fine mesh. Now add the remaining water, saunf, poppy seeds, grated coconut, grated mango, neem tree flowers,roasted chanadal, jaggery, cantaloupe and watermelon seeds. Mix well until the jaggery dissolves completely. Allow it to sit for 30 mins so that all the flavors blend together. Serve cold.

        Note: 

        usually ugadi Pachadi is made in a mud pot.

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        tamato ketchup


        Ingredients:

        Tomatoes - 3 kgs
        Sugar -  500 grams ( 2 1/2 कपcup)
        Black salt - add to taste (4 tsp)
        Sauntth(fennel) powder - 3 tsp
        Garam masala - 1 1/2 tsp
        Vinegar - 4 tbsp (50 grams)

        Method:

        wash and cut tomatoes into 4 halves.Fill a utensil with the tomato pieces, close with a lid and boil on a low flame. Stir with a spoon regularly to avoid tomatoes from sticking to the bottom of the utensil. When tomatoes turn soft turn off the gas.Mash the boiled mixture and filter using a steel strainer, grind the remaining tomato pieces in a mixer then put them on the strainer and filter by pressing with a spoon. Only the tomato skin and seeds should remain in the strainer, throw these away.Place the utensil with the filtered tomato pulp on the gas to make it thick. After the pulp comes to boil and gets thick add sugar, black salt, Sauntth powder and garam masala. Regularly stir the ketchup which is cooking to prevent it from sticking at the base. Cook the tomato sauce till it becomes sufficiently thick in textur Turn off the gas.Home Made Tomato Ketchup is ready, cool the tomato sauce, add vinegar and fill in a clean, dry glass bottle.

        Mamidikaya pulihora(ugadi special)-tangi mago rice

        Ingredients:

        2 Medium Sized Cups Fine Rice
        1.5 Medium Sized Cups Grated Unripe Mango
        4 Medium Sized Green Chillies Cut Into Vertical Slices
        1 Table Spoon Curry Leaves
        1.5 Table Spoon Minapappu ((Urad Dal)
        1/4 Tea Spoon Turmeric
        1.5 Tea Spoon Ginger Garlic Paste
        4 Red Chillies
        1.5 Tea Spoons Salt
        1/2 Tea Spoon Jeelakarra (Cumin Seeds)
        1/2 Tea Spoon Avalu (Mustard Seeds)
        4 Table Spoons OilMethod:
        Boil 2 Cups of Rice in 3.5 Cups of Water until Rice is almost cooked. Ensure that Rice is not overcooked and gets sticky, Rice should be well cooked and shouldn't be sticky.Transfer the cooked Rice to a big plate and let it cool.Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves, Green Chillies to it. Fry them for a while and add Minapappu (Urad Dal). Fry the ingredients until Minapappu turns light golden brown color and add Ginger Garlic Paste. Fry the ingredient 2-3 minutes and Turmeric powder and turn of the heat immediately. While the Oil is hot add grated Mango and keep it aside.Add Salt to the Rice and mix the Fried Oil ingredients in the Rice.Mix well and serve.Thanks for Visiting www.womenspage.in

        orange-butter milk rolls

        Ingredients:
        • 2 C lukewarm water
        • 1 C buttermilk
        • 1 1/2 Tbsp yeast 
        • 1 1/2 Tbsp salt
        • 1/3 C white sugar
        • 6 1/2 C AP flour
        • 1 C  dried cranberries
        • zest from two large organic oranges
        • butter 
        Metthod:
         Mix all the dry ingredients together.  Mix in the cranberries and orange zest.  Mix in the liquids; keep going until ALL the flour is incorporated.  Cover loosely and allow to rise until the dough rises and collapses ,2-5 hours. It's much easier to use the dough when it's allowed to cool in the fridge overnight, but you can go on to the next step right away if you need to.Shape the dough, and put it in your greased baking pan.  Allow to rise for at least an hour.  Twenty minutes before you're going to bake the rolls, preheat the oven to 375F.  Bake the rolls on a center rack for 30-45 minutes, until golden brown.

        lemon grass chicken-thai recipe


        Ingredients:

        • 4-5 chicken legs 
        • Juice of 1-2 lemons 
        • 1 tsp ginger paste 
        • 1 tsp garlic paste 
        • Salt - to taste 
        • Pepper - to taste 
        • 2 tsp honey
        • Oil - for shallow frying
        • 4-5 Tbsp water 
        • A bunch of fresh lemon grass

          Method:

          Marinate the chicken in lemon juice, ginger paste, garlic paste, salt and pepper. Heat some oil in a non stick pan, add the chicken marinade and stir for a few minutes.Drop in the lemon grass, mix and add the water. Cover and simmer for about 20 mins or till chicken is done. Now add the honey, mix well and cover again for a few minutes.Serve the chicken with a lemon wedge.

        peda-utharpradesh special sweet

        Ingredients:

        • 1/2 kg khoya(KOVA)
        • 60 gm ghee 
        • 1/2 kg powdered sugar 
        • 1/8 tsp elaichi powder 
           

          Method:

             Make fresh khoya at home also by just continuously boiling and stirring milk till it becomes thick. The khoya is cooked when milk becomes dry-lump like.Put the ghee and khoya in a pan and saute till brown.Mix in the elaichi powder and leave to cool.When cooled down, mix in the sugar till well blended.Form into desired sized rounds and serve.

        prawn coconut fry-kerala special

        Ingredients:

        • Prawns- 250 gm
        • Red chilly powder - 1 tsp
        • Turmeric powder - 1/4 tsp
        • Ginger - A small piece
        • Green chillies - 3 nos (chopped)
        • Garlic pods - 4 nos
        • Curry leaves - 2 string
        • Salt to taste
        • Grated coconut -1/2 cup
        • Crushed dried red chilly - 4nos
        • Shallots ( sliced ) - 5 nos
        • Coconut oil - 5 tsp
        • Water - 1 cup
        • Kudampuli ( Gambooge ) - 2 pieces
        • Mustard seeds - 1/2 tsp

          Method:

          Clean the prawns and marinate it with 1/4 tsp turmeric powder and little salt and keep it aside for about 10-15 minutes.Heat Coconut oil in a pan and add mustard seeds and when it pops up, add curry leaves and crushed dry red chillies and fry for one minute.Add sliced shallots, chopped green chillies, crushed ginger and garlic and saute till shallots become soft and transparent. Then add prawns along with water, grated coconut , red chilly powder, kudampuli and enough salt and cook covered for about 10 minutes in a medium flame.After 10 minutes cook uncovered for another 2min till the thoran becomes dry and then remove from the flame.

        kiwi pastry kiwi pastry recipe

        Ingredients:

        100g butter
        150g sugar
        50g sour cream
        3 eggs
        1tsp Lemon zest
        210g cake flour
        1tsp baking powder




        Method:

        Wash and cut kiwis into small sizes.Grease with butter and line the base of cake tin with baking paper.Beat butter, sugar till pale and fluffy.Add in yogurt and mix well.Add egg one at a time, combine well.Fold in flour and baking powder and lemon zest slowly combine and mix well.Pour cake batter into prepared pan and smooth out the top.Arrange kiwis on top of the cake batter – decorate this to make it nice and pretty.Bake at preheated oven at 180c for 60-80mins or until a skewer comes out clean.Dust the cooled cake with some icing sugar.and serve it as cool.

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        dhaba style daal dhaba style dal tadka dhaba style dal fry

        Ingredients:
          urad dal - 1/4 cup (kandi pappu)
          Moong dal - 1/4 cup (pesara pappu)
          Channa dal - 2 tbsps (senaga pappu)
          Green chilies - 2, slit length wise
          Ginger, finely minced
          Haldi - 1/4 tsp (turmeric pwd)
          Coriander seeds - 1/2 tsp (crushed)
          Tomato - 1, chopped
          Ghee - 3 tsps
          Cumin seeds - 1/2 tsp
          Hing - large pinch (inguva)
          Dry red chilies - 1 or 2
          Red chili powder - 1/2 tsp
          Curry leaves

              Method:

                In a pressure cooker, add 2 cups of water and add the three dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to till you get the consistency of your choice.Remove onto a serving bowl and keep aside while you prepare the tempering.Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and turn off heat and pour this over the dal.
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                jalebi

                Ingredients:
                1 cup maida
                2 tsp besan
                1/2 cup plain yogurt, beaten 
                1/2 cup water
                1 pinch baking soda
                500 ml ghee or 500 ml oil
                500 ml sugar syrup

                Method:
                 
                Dissolve the yeast in warm water and let it sit for about five minutes.Mix the flour, besan (gram flour), oil, and sugar together.Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.Set the batter aside and let it sit in a warm place for one hour.Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.Boil the sugar and water together. Add the lemon juice and saffron and close the heat. Making Jalebis:
                 
                Heat the oil in a flat frying pan . Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty ketchup or mustard.Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.Fry the Jalebis until golden-brown on both sides.Transfer into the warm syrup.Let jalebi soak in the hot syrup for a few seconds and take out.Serve hot.

                spicy mushroom soup spicy mushroom soup recipes spicy mushroom soup thai spicy mushroom soup indian



                Ingredients:


                1/2 cup roughly chopped cabbage
                1/2 cup roughly chopped carrots
                1/4 cup chopped celery
                2 tbsp chopped spring onions
                3 to 4 cauliflower florets
                4 cups vegetable stock
                2 tbsp oil
                1 tbsp finely chopped garlic
                1 tbsp finely chopped ginger
                1 tsp finely chopped green chillies
                2 tbsp finely chopped cabbage
                2 tbsp finely chopped cauliflower
                2 tbsp finely chopped capsicum
                2 tbsp finely chopped carrots
                2 tbsp finely chopped tomatoes
                1 tbsp finely chopped mint leaves
                1/2 tbsp finely chopped coriander
                2 tbsp cornflour dissolved in 1/2 cup water
                salt to taste
                1 tbsp soy sauce
                1/4 tsp black peppercorns powder
                fried noodles

                Method  
                For the vegetable stock:
                Heat 6 cups of water in a kadhai, add all the vegetables and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.

                For the soup:
                 
                Heat the oil in a  kadhai on a high flame till it smokes.Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.Add the cabbage, cauliflower, capsicum, carrots and sauté on a high flame for 1 to 2 minutes.Add the tomatoes, mint leaves and coriander, mix well and sauté on a high flame for 1 minute.Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.Add the salt, soya sauce, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.Add the pepper powder and mix well.Serve immediately topped with fried noodles.
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