Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Indian Style Festival Sweets. Show all posts
Showing posts with label Indian Style Festival Sweets. Show all posts

Wednesday, March 25, 2015

Puran Poli/ Obbattu


Ingredients:

For Stuffing:

1 and half Cup Chana Dal/yellow split peas
3/4 Cup powdered Jaggery/Gur
1 Tbsp Oil/Ghee
1 tbsp Cardamom powder
4 Cups water

For Dough:

1 Cup Wheat Flour
1/2 Cup Maida/ All Purpose flour
Pinch of turmeric powder(optional)
Pinch of Salt
Water as required
Oil or Ghee as required for frying

Preparation Method:

1. Wash and rinse the Chana dal in water and soak it for about 30 minutes to 1 hour.

2. Once done drain the water and pressure cooker the chana dal for 4-5 whistles.

3. Strain the Dal and mash it into a smooth paste in a blender.

4. Heat ghee/oil in a pan and add the channa dal paste to it. To it add jaggery and cardamom powder and give it a good mix.

5. Now you need to cook this mixture in a low -medium heat till the mixture becomes dry.  Keep stirring the mixture every 2-3 minutes.

6. Once the mixture is dry and thick, you can turn off the heat and let it cool.

7. Meanwhile knead the puran poli dough by mixing wheat flour, all purpose flour, Salt , Ghee, turmeric powder and water as required.  The dough should be soft. Now keep it aside for 10-15 minutes covered.

8. After 15 minutes divide the dough into equal size ball and start rolling them into medium size poori. Now take equal amount of channa dal filling(Puran) and stuff into the poori.  Seal them well and roll into a size of a stuffed paratha.

9. On a heated Tawa/ Griddle put some ghee/Oil and Cook the puran poli both the sides until golden brown in color. You could cook it without Oil/Ghee as well and enjoy.




Friday, January 16, 2015

Peanut and Sesame Brittles or Mungfali and Til ke Chikki


Ingredients:

1 cup Roasted Peanuts
1/4 cup roasted Sesame seeds
1 tbsp Ghee/clarified butter
3/4 cup Jaggery

Preparation Method:

1. Heat a pan in medium heat and add 1/2 tbsp of ghee.  To it add Jaggery and cook until it melts to a thick syrup.

2. Now add roasted peanuts and sesame to it and mix well.

3. Take a pan or a tray and grease it with rest of the ghee to cast your chikki.

4. Finally pour the mixture to your pan and level it and keep it aside to cool.  After few minutes give it a desired shape and let it cool and store it in a air tight container.

Friday, August 29, 2014

Badam Katli



Ingredients:

1 cup Almonds
2 spoons ghee
1 cup powdered sugar
1/2 cup milk
Pinch of food color or saffron (optional)
2 cups Water


Preparation Method:

1. Take a cup of almonds and blanch it in 2 cups of boiling water for few minutes.

2. Now peel them and keep them aside on a paper towel to completely dry.

3. Once they are dried, roast them on a medium heat until they turn golden brown. Now take them off from heat and grind it to fine powder.

4. Now in a pan add powdered almonds and sugar and cook it on medium heat stirring it continuously.

5. Once the paste is thickened  take it out from the heat and keep it to cool.

6. Now take a butter paper and grease it with some ghee or butter and put in a try or a plate to cast your katli.  Once its done, cut it into shapes of your choice.

7. Make this sweet for any Indian festivals and enjoy!


Sunday, June 29, 2014

Balushahi/ Indian Donuts

Ingredients:

4 cups All purpose flour/ Maida
3/4 cup butter/ghee in room temp
1/2 cup yogurt
1/2 teaspoon Baking soda
3 cups sugar
Oil/Ghee for frying
Luke warm water as required


Preparation Method:

1. Take a mixing bowl and add all purpose flour, ghee, baking soda, yogurt and mix well.

2. Now with the help of water, knead it to a soft dough and keep it aside for 20 minutes

3. After 20 mins take out the dough and knead it again and make into small balls and make a slight dent in the center with the thumb.

4. Now deep fry them in a medium heat till golden brown.

5. Now prepare one string sugar syrup and soak the balushais for 20-30 minutes.

6. Take them out and garnish with silver leaf or pistachio.


Sunday, June 16, 2013

Mini Pineapple Upside Down Cakes

Ingredients:
2 cups Plain flour (Maida)
4 teaspoon Baking Powder
1/2 teaspoon salt
60 grams butter at room temperature
150 grams Castor Sugar
1 egg
1 cup milk
1/2 cup glazed cherry/any other berry you like
10-12 pineapple rings (canned or fresh)
50 grams brown sugar
50 grams butter






Preparation Method:

1. Mix butter and brown sugar together and grease the cake tin with it.
2. Place the pineapple rings in the tin and place a glazed berries in the center of each of the pineapple ring.
3. Pre-heat the oven to 350 degrees f. In the mean time prepare for the cake batter.
4. Sieve plain flour and baking powder in a bowl and keep it aside.
5. take another bowl and add butter, castor sugar, egg and mix well for few mins.
6. Now add this mixture to the plain flour and baking powder mixture and mix well by adding milk little by little at a time for few more minutes.
7. Now bake for 45 mins on 350 degrees f. Take it out from the tray when its still a bit warm and serve. Enjoy!!!


Tuesday, June 28, 2011

Stuffed Dry Gulab Jamun

Ingredients:
1 cup milk powder (condensed milk)
1/4 cup All Purpose flour (Maida)
1/4 cup room temperature whole milk (Buffalo or cow milk any)
3 tablespoons room temperature unsalted butter( sada makhan)
cashew or mixture of all dry nuts for stuffing
Pinch of baking soda (Khane ka soda -Optional)
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds (Ilaichi powder )
Oil for deep-frying

Preparation Method:

For Sugar Syrup required before decorating it with coconut powder:
 * In a large pan, add water, sugar, and ground cardamom seeds (for nice aroma) and bring it to boil.
 * Keep stirring the syrup until the sugar is dissolved.
 * Keep the syrup aside and prepare for dumplings.

For Gulab Jamun dumplings:
    * In a bowl, mix milk powder, flour and baking soda(baking soda in proportion not more else it will cause cracking of gulab jamun dumplings)
    * Add the butter and mix well.
    * Now add milk to make soft dough(dough will be bit sticky)
    * Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
    * Knead the dough. Grease your hands with butter before starting on dumplings.
    * Divide the dough in equal portions. Now, press the dough ball with your thumb and fill the nuts mixture and roll them into round balls.
    * Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. If the gulab jamuns are fried on high heat, they will not get cooked fully and become hard from inside.
    * Take a large pan for frying dumplings as they are going to expand the size you made.
    * It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become brown in color.
    * Let the gulab jamuns cool off for a few minutes before placing in the hot syrup. Otherwise they will lose their shape.
    * The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. After 20mins or just before serving just role them over dry coconut powder and serve. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.

Thursday, January 20, 2011

Sooji Ka Halwa/ Kesari bhath/ Sheera/ Simolina sweet dish



Ingredients:

1/2 cup Sooji/ Semolina flour)
2 tablespoon ghee (purified  butter)
1/3 cup sugar
1 1/2cup water
1 tablespoon sliced almonds, pistachio or cashews

Preparation Method:
  • Take a frying pan and add one spoon of butter on medium heat.
  • Add sooji and roast stirring constantly for 5-8 minutes until u get nice aroma.
  • Simultaneously boil water with sugar on medium heat. Bring it to boil and keep it aside.  
  • Add the syrup slowly, as you add the syrup to sooji water will splatter. 
  • cook for 2-3 mins  covering the lid on low heat
  • Garnish with dry fruits of your choice and serve it hot



Thursday, January 13, 2011

Vermicelli Yogurt Salad/ Raita


Ingredients
1 cup vermicelli
2 cup yogurt ( if yogurt is too sour add little bit of plain whipped cream)
1/2 cup pomegranate
1 teaspoon cumin seeds
1 teaspoon mustard seeds
3 tablespoon oil
salt to taste
chat masala or any seasoning you like

Preparation Method
  • Boil some water in a pan and add vermicelli, salt and 1 teaspoon oil
  • After its boiled drain the water and keep it aside
  • Now Heat oil in a pan and add cumin seeds and  mustard seeds once they splutter add boiled vermicelli, salt, chat masala/seasoning you like and mix well. 
  • Take a large bowl add yogurt and whipped cream, whisk it well.
  • finally add your seasoned vermicelli to it
  • garnish it with pomegranate just before serving

Tuesday, November 2, 2010

Healthy Nutty wheat flour Ladoo/ Nutty Atta Ladoo



Ingredients:

1 cup wheat flour
3/4 cup powdered sugar
1 teaspoon cardamom powder
2 tablespoon ghee (clarified butter)
Cashews, almond, pistachio and other nuts you like crushed well

Preparation Method:

  • Heat 1 tablespoon of ghee and add wheat flour and fry mixing it every few seconds on low flame until you get nice aroma and color changes to golden brown. 
  • Now add sugar and mix again for few minutes and add cardamom powder and all the crushed nuts 
  • Now turn off the heat and add rest of the ghee and wait until the mixture cools a bit not completely 
  • Start binding ladoos now 
  • You can add more ghee if it’s becoming difficult to bind ladoos. 
  •  Let them cool to room temperature and store it in  air tight container

Thursday, October 14, 2010

Crispy Gujia/Indian Festival Snack



Ingredients:

1 cup maida (All purpose flour)
1 tablespoon sooji (semolina)
3 tablespoon Oil/Ghee
Some oil for deep frying
½ cup sugar
Chopped almonds, pistachio and cashews
water

Preparation Method:
  • Mix maida, semolina, 3 tablespoon of oil/ghee and little bit of water to knead into a soft dough. Cover it and keep it aside for 15-20mins 
  • Now heat pan in a low flame and add dry fruits, khoya, sugar and mix them well until everything is mashed up together. It will be slightly sticky for some time.  Don’t cook longer. 
  • Keep it aside until it cools down 
  • Now make small balls of the dough you prepared and roll it to a Puri shape 
  •  Fill your puri with the koya mixture and press the edges of the it and seal it well by using milk or water 
  • You can make some design at edges with the fork 
  •  Deep fry gujia in medium heat until golden brown. Don’t fry on high heat else your gujia will soft and not crisp. 
  •        Serve as a snack or sweet dish during festivals 

Friday, September 24, 2010

Milk Cake /Kalakand


      Ingredients:
     4 cups milk
     Butter to grease
     2 cups Cottage cheese/Paneer
     Few almond and pistachios
      ½ cup sugar

      Preparation Method: 

  •  Take a deep pan and boil milk stirring it frequently until it reduces to half. 
  •  Now add cottage cheese to it and mix well. Keep stirring so that it doesn’t stick to the bottom. 
  •  Cook for some more time until the mixture becomes thick. 
  •  Add sugar and mix well. 
  •  Now take it out from the heat and pour it in a plate/tray greased with butter. 
  •  Garnish it with almond and pistachios.
  •   Finally after 10-15mins cut into small pieces

Monday, September 20, 2010

Seviyan or Payasam or Vermicelli Dessert



Ingredients:
1/4 cup Vermicelli
4 cups Milk
3-4 tsp sugar
2 tsp Ghee (Clarified butter)
Dry fruits- cashew, almond, raisins, pistachio (whichever is available or all)

Preparation Method:

•     Heat ghee in a pan and saute all dry fruits for 2 mins until they are slightly roasted.  Keep them aside.
•     Now in the same ghee fry vermicelli for 2 min and keep it aside.
•     Boil milk in a deep pan and add vermicelli and sugar and keep stirring until sugar dissolves.
       Cook for  8-10min stirring it occasionally on a low flame.
•     Now add dry fruits and cover the lid for few minutes.
•     Serve it hot or cold as per your choice.  

Friday, August 27, 2010

Rasgulla





Ingredients:

• 1/2 Liter milk

• 3 tbsp lemon juice

• 2 tsp Maida (All Purpose Flour )

• 1/4 tsp essence you like or cardamom powder (Choti Iliachi)

• 1 Cup Water

• 1 Cup Sugar



Preparation Method:

• Boil ½ liter milk in a pan.

• Now add 3 tbsp lemon juice, stirring slowly and gently till paneer (cottage cheese) separates from the milk.

• Now turn off the heat and strain it through a strainer.

• Make sure all the water from the paneer is drained.

• Now knead it to make soft dough.

• Combine maida (2 tsp all purpose flour) with it and knead again. Keep it aside for few mins covered.

• Make small rounded balls from the dough, keep aside.

• The balls should not have any cracks in it.

• Now combine sugar and water in a saucepan and boil it.

• Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.

• Add essence or cardamom powder and turn the heat off.

• Allow to cool and serve . You can also refrigerate it and serve chilled.

Monday, August 23, 2010

Sooji Biscuits or Simolina Biscuits or Cookies




Ingredients:


• 1/3 cup all purpose flour (Maida)

• 1/3 cup fine semolina (Sooji/suji)

• 1/2 cup gram flour (Besan)

• Pinch of baking soda

• 1/4 teaspoon green cardamom seed coarsely powder (ilaichi powder)

• 1/2 cup unsalted butter

• 2/3 cup sugar

• 1 tablespoon sliced almond/pistachoi

Preparation Method:

1. Pre heat the oven to 375 degree.

2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.

3. Let the butter come to the room temperature (butter should be soft not melted)

4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.

5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.

6. Divide the dough into about 24 equal parts and make them into balls.

7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.

8. With a sharp knife softly draw some design on the top and put few pieces of almonds and pistachios and press them into the dough gently.

9. Put biscuits on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until your biscuits are lightly gold brown.

10. After they are lightly golden brown remove the cookie sheet from the oven. Let the biscuits cool down for two to three minutes before taking them off the cookie sheet.

Saturday, August 21, 2010

Jalebi



Ingredients:

2 cups All purpose flour (maida)

11/2 tbsp. fine grained semolina(Suji)

1/4th tsp. baking powder

2 tbsp curd(dahi)

11/4th cups warm water

3 cups sugar

2 2/3rd cups water

1/2 tsp green cardamom seeds powder (Ilaichi)

Oil for frying

Preparation Method:

• Mix the flour, semolina , baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.

• Now add remaining water and whisk until smooth.

• Set aside for about 2 hours to ferment.

• Whisk thoroughly before use.

• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

• Heat oil in a Pan (kadhai). Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.

• Deep fry them until they are golden and crisp all over but not brown.

• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

• Leave for at least 4-5 minutes so that they soak the syrup.

• Take them out of syrup and serve hot.

Friday, August 20, 2010

Gulab Jamun or Indian Donuts





Ingredients:

1 cup milk powder (condensed milk)
1/4 cup All Purpose flour (Maida)
1/4 cup room temperature whole milk (Buffalo or cow milk any)
3 tablespoons room temperature unsalted butter( sada makhan)
Pinch of baking soda (Khane ka soda)
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds (Ilaichi powder )
Oil for deep-frying


Preparation Method:

For Sugar Syrup:
  • In a large pan, add water, sugar, and ground cardamom seeds (for nice aroma) and bring it to boil.
  • Keep stirring the syrup until the sugar is dissolved.
  • Keep the syrup aside and prepare for dumplings.

For Gulab Jamun dumplings:
  • In a bowl, mix milk powder, flour and baking soda(baking soda in proportion not more else it will cause cracking of gulab jamun dumplings)
  • Add the butter and mix well.
  • Now add milk to make soft dough(dough will be bit sticky)
  • Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
  • Knead the dough. Grease your hands with butter before starting on dumplings.
  • Divide the dough in equal portions and roll them into round balls.
  • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. If the gulab jamuns are fried on high heat, they will not get cooked fully and become hard from inside.
  • Take a large pan for frying dumplings as they are going to expand double the size you made.
  • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
  • Let the gulab jamuns cool off for a few minutes before placing in the hot syrup. Otherwise they will lose their shape.
  • The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.

Wednesday, August 18, 2010

Carrot Cake or Carrot Halwa or Gajar ka Halwa




Ingredients:

1 kg Carrots

1 liter Milk

1 tablespoon cream

1 teaspoon Cardamom seeds

3 tablespoons clarified butter

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Cashew nut

2 tablespoons Pistachios

450 grams Sugar


Preparation of carrot halwa :

• Wash carrots and then grate or shred them. Grate it just before when you are ready to cook halwa. If you keep grated carrots out for long they might get dried up.

• Roast Almonds, Cashew nut and Pistachios and keep them aside. You can use any other nuts you like but Almonds and Cashew really adds to the flavor. You can also use roasted nuts.

• In a cooking pan add ghee and put grated carrots and sort them for 2 mins.

• Now add the milk. Cook on a low flame until milk is reduced to less than half. Keep stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

• Add ghee and simmer for 2-3 minutes. Add the shredded nuts and mix well.

• Remove the Carrot halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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