Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Kalakand, a delicious milk based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk. It is similar to Barfi and usually prepared on festivals like Diwali, Navaratri and Holi. Kalakand can be prepared at home in two different ways; 1) in traditional way by simmering the milk on low heat until reduced to semi solids, and 2) in instant way by using Paneer and sweetened condensed milk. The tradition cooking approach requires longer cooking time compared with instant method. However, whether its cooked in a traditional way or in instant way, its final taste and texture is similar. This Kalakand Recipe follows instant approach, requires only three ingredients, sweetened condensed milk, paneer and cardamom, and explains entire process with step by step photos.
Chocolate fudge brownie I guess a favourite among most of the kids and of course few adults too .. .This recipe which I'm sharing today yeilds delicious fudgy brownies with beautiful crust . As mentioned earlier i am not a fan of brownies I only make it for my loved ones My nephew is a die hard brownie fan and keeps pestering me always to bake some brownies for him .So on my recent visit to him I took along this decadent fudgy Brownie which he loved it to the core so much so that it was all vanished in no time. This recipe gives you delicious fudgy brownies with a perfectly cracked crust the one which makes brownies look perfectly delish. The recipe is simple and straight forward and needs just few basic ingredients the most important one being Chocolate We don't add cocoa to this .Just melted chocolate is added which gives it a intense chocolate flavour and the taste is just to die for . Ingredients 140 gm chocolate compound 113 gm or 1/2 cup butter 2 eggs 1 cup or 190 grams sugar (powdered) 100 gm all purpose flour 1 tsp vanilla essence 1/2 tsp baking powder (optional) Method Line a 8 x 8 square tin with parchment or foil then place the parchment and grease all sides with butter/oil. Melt butter and chocolate over double boiler or in a microwave. In a bowl take powdered sugar and eggs and beat till creamy . To the beaten egg mixture add the melted chocolate and butter mixture and beat well till combined. Now add flour and fold in with a spatula or mix with a beater on lowest speed. Preheat the oven for 10 minutes at 180 degree Celsius Pour the batter in the prepared baking tin. Bake for 30 to 35 minutes or until toothpick inserted comes out with wet crumbs Allow to cool completely Notes I have used dark compound ,you may use milk chocolate too. Reduce the sugar to 3/4 cup if using milk chocolate compound . Adding baking powder is purely optional. For very fudgy brownies bake for 22 to 25 minutes check after 22 minutes if the toothpick comes out slightly fudgy but not wet with batter.
Thandai Muffins baked with thandai spice mixture make a delicious treat for the Holi Party. Both kids and adults love them along with chilled thandai drink.
Chandrakala is a very elegant and royal Indian sweet usually made during Diwali and Holi in North India. It is quite similar to the humble Gujia.
Malai Ghevar is an authentic recipe from Rajasthan which you can replicate at home
Rasmalai | Rossomalai | Rosh molai, the popular dessert from Bengal, India, is a heavenly treat that is sure to tantalize your taste buds! Here's an easy rasmalai recipe with all the tips and tricks to make soft rasmalai at home!
Hey Everyone! Welcome! I am Prashanthi. I am from India and am currently living in the US. Yes, u guessed it right! I moved here with my husband, Nachiket (an IT geek of course!). I love the country so far and have thoroughly enjoyed my experiences here. Apart from being foodies, Nachiket and I love travelling. Both of us believe that ““The world is a book and those who do not travel read only one page.” – St. Augustine. Although in the short span of our married lives so far, we have embarked on just a handful of journeys, we have... Continue reading
Motichoor Rabri Parfait is a modern take on traditional Indian desserts. Make this simple to amke pparfait this Diwali and impress your friends and family.
Chandrakala is a very elegant and royal Indian sweet usually made during Diwali and Holi in North India. It is quite similar to the humble Gujia.
Shikampuri Kebab /Kabab are a delicious kebab from Hyderabad ..The name literally means belly full.. Shikampuri kebabs are mouth melting kebabs which have a yummy hung curd filling ..they are soft and succulent kebabs which even kids will love .. Shikampuri kebabs taste best when made with beef or mutton but you can use chicken too... Shikampuri Kebab can be enjoyed as a starter/appetizer or as an side dish with any meal... they taste great when served with mint/pudina chutney.. Ingredients 500gms Mutton or Beef Mince 1/2 cup Chana dal 3-4 dry Kashmiri chillies 3-4 Green cardamom 5-6 cloves two 1 inch cinnamon broken in pieces 5-6 Black peppercorns 1 tsp jeera/cumin 3-4 green chillies 1 tbsp Ginger garlic paste 4 Cloves Salt For the stuffing or filling Hing curd1/2 cup Onion chopped finely Coriander leaves 1/4 cup Mint leaves chopped 2 tbsp Then chilli chopped Salt Method Put all the spices with meat or mince ginger garlic paste add water and also salt and cook the mince or meat till cooked the water should dry completely. Allow it to cool. Once cool grind to a paste without adding water. Add lime juice and chopped coriander leaves. In a bowl take hung curd add chopped onions,coriander leaves ,mint leaves,greem chilli and salt . Mix all well . Make equal sized balls with the mince mixture Flatten each ball on your palm. Stuff the hung curd mixture and cover the sides to seal. Dip it in beaten egg Heat oil in a frying pan Shallow fry in both sides till golden brown Serve with any chutney or dip.. notes to make hung curd tie curds in a muslin cloth for2-3 hours To save time you can pressure cook the meat or mince with the dal and spices I use mince to make this but you can use meat pieces . after shaping these kebab you can keep it in the fridge for sometimes it becomes easier to fry them . If you wish you could coat some breadcrumbs before you fry. You can add nuts as well along with the hung curd mixture.
Rasmalai is a very popular Bengali Indian sweet made from milk its Chenna dumplings with sweetened milk. One of my personal favourite. I have always been a fan of Bengali sweets you can check rasgulla and malai chamcham in my blog this rasmalai is almost similar to those two sweets posted here. Rasmalai/rossomalai happens to be a favourite at my place Everyone loved this spongy mouth melting sweet. Do try this yummy sweet you will be amazed to see how easy it is to make this at home if you follow this recipe to the T you too will get spongy melt in mouth rasmalai.. Ingredients 1 litre cow milk (full fat) 1/4 cup sugar 3 -4 cardamom seeds 2 tbsp lime juice/vinegar 1 litre milk 1/2 cup sugar/as per taste Few strands Saffron/kesar 1/2 tsp cardamom powder 1 tbsp chopped pista 1 tbsp chopped almonds Method Boil milk and switch the flame off. After 3-4 minutes add lime juice or vinegar. The milk will begin to curdle. Once the milk has curdled, pour It in a sieve lined with muslin cloth. Add 1 to 2 cups water to wash the vinegar or lime taste. Squeeze the whey and hang the muslin cloth to let the whey drain completely for 30 to 40 minutes. Take the whey in a thali or plate or on your kitchen counter. Knead the whey for 4 to 5 minutes. Once kneaded well shape it into a log and divide into equal parts Roll each chenna ball to a round disc. In a pressure cooker add 3 cups water and 1/4 cup sugar and cardamom powder. Once the sugar melts add the chenna balls one by one. Cover the pressure cooker with the lid and it come to full pressure. After one whistle switch the flame to Sim and cook for exactly 5 minutes. Switch the flame off and open the lid only after one hour. Meanwhile prepare the milk for the rasmalai. In a pan take milk and reduce the flame to sim and keep stirring it. Stir it continuously. Add the cardamom powder sugar and saffron and let it boil well. We don't want the milk to reduce to that of rabdi but the consistency should be thick. It takes about 20 minutes. Add the chopped pista and almonds. Open the pressure cooker lid, you will see how beautifully the chenna balls have doubled and are spongy. Remove the chenna balls with slotted spoon and with the help of another spoon gently press each chenna ball. Add the chenna balls to the prepare milk and place it on gas stove and let it cook on 2 minutes on sim. Now cool the rasmalai for 5 to 6 hours and serve chilled. Enjoy mouthmelting b spongy rasmalai in the comforts of your home. Notes Use full fat cream cow milk You can add a drop of yellow colour to the chenna before kneading it. The sugar can be added as per your taste, you may increase o reduce the amount of sugar Knead the chenna gently. You can cook the chenna balls in an open pot i prefer pressure cooker. Serve chilled
Kesar Pista Rasmalai is a very popular Indian bengali traditional sweet. Kesar Pista Rasmalai is prepared with Paneer (Indian cottage cheese). Kesar Pista Rasmalai comes from two parts in Hindi: "Ras" meaning "juice" and "Malai", meaning "cream”. Ras Malai or Rosh Malai is a dessert eaten in India, Pakistan and Bangladesh. A well made Rasmalai melt easily in your mouth. I made this by soaked rasmalais' disks in sweetened saffron flavored milk with loads of chopped pistachios and almonds.
Instant jalebi ..Quick and easy to make these instant jalebis are made without using yeast ,crispy juicy jalebi with rabri is an awesome combo These instant easy to make jalebi are perfect when you crave for something sweet ,you can make them in just 30 minutes . When you are pressed with time and want to make something delicious in a short span try these quick and easy jalebi ,they taste a yummy as store brought ones.Do try you will surely love these jalebi. Ingredients 1 cup flour / maida 1 tsp cornflour 1 tsp baking powder 1/4 tsp baking soda 1/4 cup yogurt/dahi 1/2 cup water pinch of yellow/orange colour 2 cup Sugar 1 cup Water 1/2 tsp Cardamom powder Saffron few strands . Sift together baking powder soda and flour and corn flour Mix the flour with curds and pinch of food colour add water and whisk so that there are no lumps . Pour it in a piping bag . Make a small cut in the piping bag Heat ghee or vanaspati in a frying pan . Combine sugar and water together in a pan and cook on medium flame till it reaches 1 thread consistency,add cardamom seeds and saffron to the syrup. Make swirls with the piping bag and fry the jalebi over medium flame on both sides . Once fried remove them and put in the sugar syrup . Let it soak for 4-5 minutes Repeat the same with the remaining batter . Garnish with pista or almonds or simply serve it warm Enjoy homemade delicious jalebi notes you can deep fry these jalebi in a kadhai too,i used very little Vanaspati for frying. you can replace cornflour with besan
This cheese straws recipe is the cleverest appetizer idea because they are just 2-ingredient cheese straws. All you need is puff pastry (store-bought or homemade) and cheese. It doesn't get unbelievably simpler than this.
Rajbhog is a popular Bengali sweet, similar to Rasgulla. Rajbhog is made during festivals and celebrations time. Rajbhog is made with soft fresh paneer, saffron and stuffed with mix dry fruit, these are soaked in a sugar syrup and served chilled or at room temperature.
Instant jalebi ..Quick and easy to make these instant jalebis are made without using yeast ,crispy juicy jalebi with rabri is an awesome combo These instant easy to make jalebi are perfect when you crave for something sweet ,you can make them in just 30 minutes . When you are pressed with time and want to make something delicious in a short span try these quick and easy jalebi ,they taste a yummy as store brought ones.Do try you will surely love these jalebi. Ingredients 1 cup flour / maida 1 tsp cornflour 1 tsp baking powder 1/4 tsp baking soda 1/4 cup yogurt/dahi 1/2 cup water pinch of yellow/orange colour 2 cup Sugar 1 cup Water 1/2 tsp Cardamom powder Saffron few strands . Sift together baking powder soda and flour and corn flour Mix the flour with curds and pinch of food colour add water and whisk so that there are no lumps . Pour it in a piping bag . Make a small cut in the piping bag Heat ghee or vanaspati in a frying pan . Combine sugar and water together in a pan and cook on medium flame till it reaches 1 thread consistency,add cardamom seeds and saffron to the syrup. Make swirls with the piping bag and fry the jalebi over medium flame on both sides . Once fried remove them and put in the sugar syrup . Let it soak for 4-5 minutes Repeat the same with the remaining batter . Garnish with pista or almonds or simply serve it warm Enjoy homemade delicious jalebi notes you can deep fry these jalebi in a kadhai too,i used very little Vanaspati for frying. you can replace cornflour with besan
Check out step-wise recipe to make eggless dates cake made with whole wheat flour. This is a healthy cake and can be enjoyed by your whole family.
Instant jalebi ..Quick and easy to make these instant jalebis are made without using yeast ,crispy juicy jalebi with rabri is an awesome combo These instant easy to make jalebi are perfect when you crave for something sweet ,you can make them in just 30 minutes . When you are pressed with time and want to make something delicious in a short span try these quick and easy jalebi ,they taste a yummy as store brought ones.Do try you will surely love these jalebi. Ingredients 1 cup flour / maida 1 tsp cornflour 1 tsp baking powder 1/4 tsp baking soda 1/4 cup yogurt/dahi 1/2 cup water pinch of yellow/orange colour 2 cup Sugar 1 cup Water 1/2 tsp Cardamom powder Saffron few strands . Sift together baking powder soda and flour and corn flour Mix the flour with curds and pinch of food colour add water and whisk so that there are no lumps . Pour it in a piping bag . Make a small cut in the piping bag Heat ghee or vanaspati in a frying pan . Combine sugar and water together in a pan and cook on medium flame till it reaches 1 thread consistency,add cardamom seeds and saffron to the syrup. Make swirls with the piping bag and fry the jalebi over medium flame on both sides . Once fried remove them and put in the sugar syrup . Let it soak for 4-5 minutes Repeat the same with the remaining batter . Garnish with pista or almonds or simply serve it warm Enjoy homemade delicious jalebi notes you can deep fry these jalebi in a kadhai too,i used very little Vanaspati for frying. you can replace cornflour with besan
Malai Ghevar is an authentic recipe from Rajasthan which you can replicate at home
Chicken Lollipop (Drums of Heaven) is a popular and most loved Indo-Chinese appetizer. This restaurant style chicken lollipop coated with a delicious sweet spicy tangy sauce is crispy on the outside and soft and succulent on the inside. Perfect party appetizer!
Today let me share the recipe of this unique fusion dessert that I came across recently while surfing some social media group. The name of the dessert is Gulab Jamun Cheese Cake. Fusion food is the latest cool concept in culinary world and this trend has brought Innovation at its best. It takes the ideas from different cuisines and combines them into a single eating experience. It’s becoming more popular India with western food chains growing their market there. If you go to a Pizza Hut in India, you will see Paneer or Kadai chicken Pizza in the menu. The popular dessert brands are bringing fusion dishes where Indian sweets are mixed with western cakes or cookies. My today’s recipe is inspired by this concept of west meeting east. When small pieces of gulab jamun are placed in between the cheese and biscuit part, it forms such a delightful combination. Nothing can get better when Light creamy cheesecake bursting with delicate flavor and sweetness of gulab jamun come together. Cheesecakes are classic but elegant desserts. You are spoilt of choices because there so many different types of them. Specifically the one I tried with is one version of egg-less and no-bake cheesecakes. You wouldn’t need to turn on your oven for this cheese cake. No-bake cheesecakes are more like "curd" desserts. They are usually made by blending room-temperature cream cheese with sweetened, condensed milk and placing the mixture in a graham cracker crust. It needs to be refrigerated in order to be set. I have tried the usual cheesecakes many times and those are generally with egg and baked ones. I never made this type of no-bake cheesecake and so was hesitant to make the first attempt. I went through couple of recipes from internet. Finally liked Sanjeev Kapoor's Gulab Jamun Cheesecake recipe and followed the steps. Recipe of Gulab Jamun Cheesecake : for 8 inch or 9 inch round cake. Ingredients : Gullab jamuns : 15 nos Graham Cracker mix : one pouch - or take 10 digestive biscuits and crush it to a powder. Butter : 3 tablespoons Unflavored Gelatin : 2 pouches ( can use vegetarian gelatin also, that is called agar agar available in Indian / Chinese stores ) Warm water : 1/4 cup Greek Yogurt / Hung Curd : 2 cups Grated Paneer ( homemade or store bought ) : 3 cups Condensed Milk : 1/2 cup or little more to taste Saffron + chopped pistachios for decoration. Method : 1. Melt the butter and add it to the crushed biscuits and mix it nicely. 2. Spray the springform pan with cooking oil and Line it with the graham cracker mixture. Spread evenly and press gently. Refrigerate it to set. It will take 25 minutes to 30 minutes. 3. Add the gelatin in 1/4 cup of warm water, set it aside for couple of minutes. 4. Take a blender and mix grated paneer, Greek yogurt and condensed milk together. Add the gelatin mixture and again mix it nicely. 5. Take the pan out from refrigerator, spread the jamuns, pour paneer mixture on it. Spread it evenly and put it in the refrigerator until it is set. 6. Dip the pan into warm water for 5 to 10 seconds, loosen edges with a knife and open the springform pan. 7. Sprinkle saffron strands and chopped pistachios on the top and cut it into pieces and serve chill. Tweet
Gulab Jamun Trifle is a rich, delicious, cold dessert prepared with layers of custard and gulab jamun. This is best party dessert to prepare if you have lot of gulab jamuns. This Diwali, instead of serving the usual gulab jamuns, you can make this trifle and impress your friends and family. Baked Banana Chips Serve Gulab Jamun Trifle to your guests along with snacks like Baked Banana Chips and Spicy Mushroom Puffs. You can also serve them as desserts after your festive meal. If you like this recipe, you can also try other Gulab Jamun Based recipes such as Gulab Jamun Bread Pudding Recipe Gulkand Kala Jamun Recipe Gulab Jamun Recipe With Khoya
Kalakand recipe with step-by-step pictures using fresh homemade paneer. Learn how to make this moist, juicy and absolutely delicious Indian kalakand sweet at home with this recipe.
Bombay Sandwich is a popular street food made with minty chutney and vegetables. You can easily grill it and serve as a breakfast.
Badam Pista Burfi with step-by-step pictures. Learn how to make melt-in-the-mouth, soft and delicious badam pista barfi prepared without any mawa (milk solids).
This Murgh recipe is a rich Chicken curry cooked with cashew nut paste and spices and flavored with saffron.
Instant jalebi ..Quick and easy to make these instant jalebis are made without using yeast ,crispy juicy jalebi with rabri is an awesome combo These instant easy to make jalebi are perfect when you crave for something sweet ,you can make them in just 30 minutes . When you are pressed with time and want to make something delicious in a short span try these quick and easy jalebi ,they taste a yummy as store brought ones.Do try you will surely love these jalebi. Ingredients 1 cup flour / maida 1 tsp cornflour 1 tsp baking powder 1/4 tsp baking soda 1/4 cup yogurt/dahi 1/2 cup water pinch of yellow/orange colour 2 cup Sugar 1 cup Water 1/2 tsp Cardamom powder Saffron few strands . Sift together baking powder soda and flour and corn flour Mix the flour with curds and pinch of food colour add water and whisk so that there are no lumps . Pour it in a piping bag . Make a small cut in the piping bag Heat ghee or vanaspati in a frying pan . Combine sugar and water together in a pan and cook on medium flame till it reaches 1 thread consistency,add cardamom seeds and saffron to the syrup. Make swirls with the piping bag and fry the jalebi over medium flame on both sides . Once fried remove them and put in the sugar syrup . Let it soak for 4-5 minutes Repeat the same with the remaining batter . Garnish with pista or almonds or simply serve it warm Enjoy homemade delicious jalebi notes you can deep fry these jalebi in a kadhai too,i used very little Vanaspati for frying. you can replace cornflour with besan
