INGREDIENTS 1 litre milk 1 cup broken vermicelli 3 tbsp ghee 1 cup sugar 1 tbsp condensed milk/milkmaid 8-9 vertically sliced almonds 8-9 vertically sliced cashewnuts 8-9 vertically sliced pistachios 5-6 deseeded chopped dates/khajoor ½ tsp cardamom powder INSTRUCTIONS Take a sauce pan, add ghee to it and heat it. Break the vermicelli and add into the heated ghee, on sim flame saute vermicelli/seviyan till it gets golden brown. Stirring is important while we saute them. Keep the sauteed / fried vermicelli aside. If there is excess ghee then strain the fried vermicelli. In the same sauce pan, add ghee, add sliced almonds and saute slightly and keep aside. Add sliced cashews into the same sauce pan, saute slightly and keep aside . Saute pistachios in ghee as well and keep aside. You can saute dates if you wish to. In a separate vessel or cooking pot boil the milk. Into the milk, add fried vermicelli and let it cook for few seconds on sim flame till the vermicelli becomes soft. Add sugar, add condensed milk as well and cook for few minutes. Do not stir much else the vermicelli will not be visible. Taste it, add sugar if required. Add fried almonds,fried cashews, fried pistachios. Finally add cardamom powder, stir it and switch off the flame.
Ingredients: Maida -2 cups Sweetened Khoya (Mawa) – 1 cup Almonds, Pistachios and Cashew Nuts – 4 tblsp Saffron Strands Salt as per taste Ghee Add a pinch of salt and enough water to maida. Add 2 tsp of ghee and mix well to a thick dough. Keep aside for 90 to 120 minutes. Coarsely grind the cashews, pistachios and almonds. Add this to the khoya and make small balls of the mixture. Make small balls of the dough and roll them out into small-medium puris. Add the almond-cashew balls and fold well. Gently fold them into kachoris. Heat ghee in a deep frying pan over medium flame. Fry the prepared kachoris until golden brown. Garnish with the saffron strands and dry fruits. Serve at once.
Ingredients 1 cup boiled , peeled and mashed potatoes 1/2 cup boiled and coarsely crushed green peas 1 tbsp finely chopped coriander (dhania) 1 tsp chaat masala 1/2 tsp chilli powder 1 1/2 tsp lemon juice salt to taste oil for greasing and cooking Method Combine all the ingredients in a bowl and mix well. Divide the mixture into 6 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki. Heat a non-stick tava (griddle) on a medium flame and grease it with oil and cook the tikkis, using little oil, till both sides are golden brown in colour. Serve hot with tomato ketchup or green chutney.
Ingredients Bread slices 6-8 Butter as required Potato boiled and peeled 1 medium Red chilli powder for sprink Chaat masala for sprink Salt for sprink Onion finely chopped 1 medium Tomato finely chopped 1 medium Sweet chutney as required Green chutney as required Sev For topping Method Heat a non-stick pan. Toast bread slices till lightly crisp. Remove from heat and cut into medium size roundels using a cookie cutter. Reserve the leftover bread. Place roundels on same pan and toast till golden and crisp. Remove from heat and set aside. Cut the edges of the leftover bread and toast the edges on same pan till crisp. Spread some butter on the toasted bread roundels and place them on a serving plate. Slice the potato and place one slice on each bread roundel. Sprinkle some chilli powder, chaat masala and salt on top. Put some chopped onion, chopped tomato and sprinkle some more chilli powder, chaat masala and salt on top. Top it with sweet chutney, green chutney and sev. Take the toasted bread edges, dip one side of the edge in sweet chutney, green chutney and sev and put them in a shot glass.
Moong Dal Halwa Pesarapappu Halwa Preparation. 3 tbsp-Pista chopped 3 tbsp-Kishmish 3 tbsp-Badam (Almonds) cut into slivers 1/2 tsp-Elaichi (Cardamom) Powder 1 cup (150 gm)-Moong Dal (dhuli) 3 cups-Milk 1 tin-NESTLÉ MILKMAID Sweetened Condensed Milk 1 cup-MILKMAID Pure Ghee Method: Clean and soak the moong dal for 30 minutes, drain and grind to a coarse paste. Fry the dal paste in ghee, till it turns golden brown. Add the milk and cook on low flame, stirring continuously, till milk dries up. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and cook, stirring continuously, till desired consistency is reached. Mix well and transfer to a bowl. Garnish with the almonds. raisins and pistachio.
Ingredients Jaggery -250 gm Peanuts -200 gm Ghee/oil-1 tbsp Water-1 cup (100 ml) Methods: Roast peanuts in a pan on a medium flame, Peel off the peanuts and little crush them. Keep them aside. Grease surface a steel plate with 1 tablespoon of ghee and keep it aside. Heat a pan and add 1 cup grated jaggery, 2 tablespoon of ghee on a low flame. When jiggery dissolves, then stir and cook for some time it as a thick cream . Then, add roasted peanuts and stir it well then Switch off the flame. Pour the mixer of peanuts jaggery in the greased plate and spread it evenly and cut it with a knife leave it for become cool the mixer . When it cool break it into as pieces then healthy and tasty jaggery peanut chikkis are ready to serve
Ingredients White bread slices Sugar - 1.5 cup full cream milk - 1 cup Ghee - 1 tsp Almonds - 7 to 8 Cashews - 7 to 8 Cardamom powder - 1/4 tsp Ghee Methods: For the sugar syrup, mix together the water and sugar. Bring to boil and then simmer until the mixture turns thick. No need to check for one string consistency. Add the cardamom powder and mix well. then set aside and make the bread jamuns Cut off the edges from the bread slices with help of a knife. Likewise cut all edges. Roughly chop up the pieces and add to a bowl Add 1-2 tablespoon milk and mix with a spoon or your fingertips until you get a dough that you can shapeBreak the bread slices and place them in mixture jar to make crumbs. Ground all the bread slices similarly to make crumbs. Take out the bread crumbs in a bowl, add some ghee and add thickened milk little by little to it and knead soft dough. Cover the dough and keep it aside for 10 minutes to set. Meanwhile cut cashews and almonds in small chunks. Make small balls with this dough and set aside on a plate. Remember, the jamuns will swell when soaked in the sugar syrup. Heat oil until smoking and reduce flame to medium. Gently drop the bread balls inTurn evenly as they cook.and drain once the bread balls are golden brown in colour. Drop these directly into the sugar syrup and fry the rest of the bread balls Let the jamuns soak for a few hours before serving. You can serve gulab jamuns warm with vanilla ice cream or chilled.
Ingredients Rice- 2 glasses (250 ml) Sugar- 1 glass (250 ml) Cardamom- Elaichi Powder-1 tsp Cashews-nuts Dry Coconut Powder. Milk - 1/2 Cup Poppy Seeds- 25 grams Ghee-1/2 Cup Soak 2 glasses of Rice for 24 hours. Strain the rice on cloth and blend it into very smooth powder Fry Cashews, Dry Coconut Pieces, and Poppy Seeds with 2 tsp of ghee separately in a pan. Boil 1/2 Cup Milk and 1 glass Sugar till thick as syrup. Add little Ghee, by moving continuously add small quantity flour slowly. Do not let it thicken, it must be smooth and loose as it will get harder after a while Add Fried Cashews, Poppy Seeds, Dry Coconut Pieces, cardamom Powder & 1/2 Cup Ghee. Mix the whole flour continuously .
Ingredients Apples - 2 Rolled Oats - 1/2 cup Milk - 2 cups Honey - 1 tsp Sugar - for taste Nuts - for topping Method Wash, peel and chop the apples roughly. Blend it along with oats, milk, sugar and honey into thick smoothie. Adjust the consistency of the smoothie according to your preference by adding adequate milk.
Ingredients Plain flour 250 g Corn flour 1 tbsp Ghee 30 g For filling Khoya 200 g Milk powder 50 g Nutmeg, cardamom, and cinnamon powder 1/2 tsp For syrup Sugar 250 g Water 1 Cup 1 pinch saffron Ghee for deep frying Mix khoya, milk powder and other ingredients for filling. Take a big bowl and combine plain flour, corn flour and ghee. Using water, knead it to pliable dough. Now cover it with a wet cloth. Boil sugar and water to form syrup, add one Tbsp of milk also. Boil until the syrup is slightly sticky between the fingers. Crush and add the saffron. Prepare 15 to 16 flat balls from the mixture. Divide the dough into 15 to 16 parts. Roll one ball into a puri and put one mixture ball in the centre. Pull up all the sides to seal the mixture, and press in the centre. Heat ghee and fry them on low flame until light brown, turning once. Repeat the process for remaining kachoris. Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool. Pour half tbsp of syrup and roll kachori around to let the syrup spread.
Egg Recipe Egg Potato Bonda , Ingredients boild Eggs Salt 2Numbers Green Chillychopped 1Tbspn Ginger crushed 1Tbspn Garlic crushed 1Tbspn Curry leaveschopped 1Cup Onion 1Handfull Coriander leaveschopped 2medium sized Potatocooked and mashed 2Tbspn oil 1Cup Gram Flour 1Tsp Red chilly powder 1/4Tsp turmeric powder 1/2Tsp Garam Masala powder Oil for deep frying Hard boil eggs, remove shell, cut into 2 equal portions, separate egg whites and egg yolk. Heat oil in a pan. Roast green chilly, ginger crushed, garlic crushed, curry leaves, onion with some sat. Saute till onions are soft. Add cooked and mashed potato and egg yolk. Mix well. Finally sprinkle some coriander leaves, mix well and switch off the flame. Let it cool. Make medium sized balls by using this filling. Fill it in half portion of egg white. Make it like egg. Combine gram flour, red chilly powder, turmeric powder, garam masala powder and salt in a bowl. Make it to a thick batter by adding water. Dip our egg potato balls in it and deep fry it.
Preparation Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame on medium heat, add cardamom powder and boil the sugar syrup until it becomes slightly sticky. If you touch the sugar syrup between you thumb and index finger, it should be sticky. We call this sticky consistency stage or pisiku padam in Tamil. Always keep the sugar syrup ready before frying the gulab jamuns. Add rose essence to the sugar syrup if preferred once it cools a little. Method Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices. Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough. Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamuns will turn hard, if you apply too much pressure. Heat oil in a kadai and fry the gulab jamuns on low flame until they turn brown. Keep stirring for even browning. If you keep the flame on high, the gulab jamuns will turn brown faster but the inside will remain uncooked. So fry the gulab jamuns on very low flame. Drop the fried gulab jamuns into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold) Let the gulab jamuns remain soaked in the sugar syrup for 1-2 hours. Delicious bread gulab jamuns are ready. It can be served warm or chilled. It can also be served topped with a scoop of vanilla ice cream.
Ingredients Maida /All purpose flour - 1/4 kg (250grams) Ghee - 50 grams Vanaspati /Dalda - 100 grams Cooking soda - 1/4 tsp For the sugar syrup Sugar -3/4 kg Water -2 cups Milk - 4 tbsp Cardamom powder - 1/4 tsp Preparation Seive maida and keep it aside. Method First mix dalda, cooking soda and ghee nicely / vigorously for 10 minutes.Do it in the same direction. Then add maida and mix well with your hands. Add water little by little and knead it into a soft dough.(I added around 1/4 cup and a little more water)(pic 3 and 4).This step is very important to get soft badushas. Let it sit for 15 minutes . After that divide the dough into equal lemon sized balls, flatten it a little and make a depression with your thumb in the middle. Meantime let us make the sugar syrup- Take a pan, add water and sugar and bring it to boil. Add milk and boil for a few more seconds. The impurities (if any) in sugar will come to the surface. Remove it with a ladle. Then boil sugar syrup till it reaches one string consistency. Add cardamom powder and pachai karpuram. Badusha preparation Heat oil first , add 4-5 badusha, then keep in low flame and fry the badushas until golden brown. Flip them gently and cook both sides. You need lot of patience for this. Then drop them in the sugar syrup and let is sit for 6-7 minutes. Then remove it from the syrup and place it in a plate. Let the sugar syrup dry. If needed, garnish with grated coconut and cashew nuts on top while serving.
Paneer Ki Kachori Ingredients • 250 gms plain flour (maida) • 200 gms paneer (cottage cheese) • 100 gms boiled green peas • salt to taste • 1 tbsp coriander (dhania) powder • 1 tsp cumin seeds (jeera) • 1 tsp asafoetida (hing) • 1 tsp chilli powder • 1 tsp ginger-green chilli paste • oil for deep frying Method 1. Combine the maida ,1 tbsp oil, salt in a bowl, mix well and knead into a soft dough, using enough water. 2. Cover and keep aside for 15-20 minutes. 3. Combine the paneer and mashed green peas, cumin seeds, asafoetida, chilli powder, green chilli and ginger paste, coriander seeds powder and salt and mix well. 4. Divide the dough into equal portions and roll out each portion into a circle of 5" diameter. 5. Place a protion of the paneer mixxture in between and seal the edges like a kachori. 6. Heat the oil in a kadhai and deep fry the kachoris till they turn golden brown and crisp. 7. Serve hot with green chutney.
INGREDIENTS 1 heaped cup unsweetened desiccated coconut ¾ cup whole milk ¾ cup sweetened condensed milk (i used nestle milkmaid) 3 to 4 cardamoms, crushed to powder in a mortar-pestle ½ tsp rose water (optional) 1 tbsp sugar (optional) 2 to 3 tsp ghee 1 pinch of saffron, crushed or 2 to 3 pinch of saffron powder (optional) 8 to 10 cashews, halved or chopped (optional) INSTRUCTIONS warm the milk first in the microwave or stove top. in a bowl, take the desiccated coconut and mix warm milk with it. stir well. cover and keep aside for 1 hour. if using fresh coconut, then no need to soak in warm milk. heat ghee in a pan. add the milk soaked coconut. saute on a low flame for 2 to 3 minutes. now add the condensed milk and stir. cook on a low flame stirring often. add sugar if you want. then add cardamom powder. continue to cook and stir. the coconut barfi mixture will thicken slowly. keep on stirring so that the mixture does not stick to the bottom of the pan. ghee should start releasing from the sides of the mixture. you will see tiny drops of ghee. takes about 22 to 25 mins on a low flame. add rose water if using. stir. then pour the coconut barfi mixture in a greased tray or thali. let it cool completely. sprinkle saffron powder or press some cashews on the top. slice the coconut barfi and then serve. coconut barfi can also be refrigerated. it stay good for 1 to 2 days in the refrigerator.
Cream Cheese Sandwiches Cucumber Recipe 1?2English cucumber, unpeeled 2 ounces whipped cream cheese, room temperature 1?2 tablespoon mayonnaise (I use Miracle Whip) 1 pinch garlic salt 1?4 teaspoon fresh dill, finely chopped 5 slices white bread, cut very thin (slice regular pieces in half if you have to) 5 slices whole wheat bread, cut very thin (slice regular pieces in half if you have to) DIRECTIONS Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain. In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth. Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices. Cut crusts from each sandwich and then cut into quarters.
Ingredients: 1. 1 cup whole urad dal (black gram dal, minappappu) 2. salt to taste 3. oil for deep frying 4. 1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on touch 5. 1 1/2 cups water Method 6. Soak whole black gram dal in water for 2 hours. 7. Strain the water, and grind the dal to a paste sprinkling little water and salt. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Beat till fluffy. 8. Heat water, add the jaggery and let it melt and form a syrup which is sticky to touch. While the jaggery is forming a syrup, deep fry the vadas. 9. Take a deep frying vessel, add enough oil and heat till piping hot. 10. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over. 11. Slowly drop the vada into the hot oil carefully and fry it on both sides on medium heat to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel. 12. Immediately dip these fried vadas into the jaggery syrup. Let them sit in this syrup till the next batch of vadas are deep-fried. Remove them onto a serving plate and drop the next batch of vadas into the syrup. 13. Drizzle some left over syrup over vadas before serving and serve hot while the crust is still crisp.