Friday, April 11, 2014

sweet (Gajar Ka Halwa)

Gajar Ka Halwa
 
 Gajar Ka halwa

We require :
:- carrots 6 (grated finely)
:- milk 3 cups
:- sugar 1 cup
:- mawa 1/2 cup (powdered milk)
:- khoya 3 tsp
:- almonds 1/8 cup (chopped)
:- cardamoms 5 (skinned and crushed fine)
:- pistachios 2-3 (powdered)
:- ghee 1/4 cup
:- raisins 1 tsp
Method:
Cook the carrots in the milk in an open pan on a low flame with constant stirring.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava) and the sugar to the carrots.
Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste becomes golden brown and the sugar is totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.
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Saturday, March 1, 2014

PANEER RECIPES

Paneer is highly nutritious milk product. Paneer is a versatile dairy product, it is used desserts, snacks or for main course cooking.You can make it at home by simply adding lemon juice to boiling milk. When the milk shreds When milk curdles full turn off the gas and keep aside for 5 minutes. Pour it on to a cotton/muslin cloth and tie it with a tight knot.When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
You can also get it from nearby dairy shop, but home made Paneer has it's own taste.
Also the water you can use for washing hair- it will leave your hair silky and shining with health.
Here are delicious Paneer recepies

Paneer Makhanwala
Ingredients :
:- 250 gms Paneer
:-100 gms Fresh Cream (Malai)
:- 200 gms Tomato Puree
:- 2-3 tblsp Butter
:- 2 tblsp Kasuri Methi
:- 1/2 tsp Red chilli Powder
:- 1/2 tsp Garam Masala Powder
:- 2-3 Green chilli
:- 1/2 tsp Salt
To make paneer makhanwala :
*Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
*Add the cream and garam masala powder and cook further for 2-3 minutes.
*Add the paneer pieces and cook for a minute.
*Serve hot garnished with coriander.

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Palak Paneer
Ingredients:
:- 500gms Fresh Palak
:- 100gms Paneer

:- 2Onions
:- Garlic paste
:- 1 tsp pure ghee
:- Garam masala to taste
:- Red chili powder to taste
:- Salt To Taste
To make palak paneer :

*Clean and wash palak (spinach) nicely.
*Boil the spinach in water and cool it.
*Now mash it in a mixer.

*Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
*Now add onions and fry till golden brown.
*Add all spices except red chili powder.

*Now add the spinach
*Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
*Add Paneer pieces to the gravy and cook until done.

*Take out in a bowl.
*Just before serving, heat pure ghee in a small pan.
*Hold the pan over bowl, add chili powder and immediately pour on palak paneer.
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Paneer Paratha
Ingredients

:- 100 gms Grated Paneer
:- 1 finely chopped Onion
:- Coriander leaves finely chopped

:- Small piece of Ginger (grated)
:- 1 or 2 finely chopped green Chilies
:- Salt, Red Chili powder and Graram masala
:- Oil for frying
To make paneer paratha :
*Make dough out of whole wheat flour.
*In a bowl mix all the stuffing ingredients.

*Take a spooful and place a small round of dough
*Cook on a pre-heated Tawa .
*Turn it and pour half tablespoon oil or butter.
*Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
*Cook on a low heat till golden brown.
*Serve paneer paratha hot with curd and your favorite chutney or with pickle.

Note: Add salt only at the time of preparation.
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Paneer Tikka

Ingredients
:- 250 gram Paneer
:- 2 onion
:- 2 tomato

:- 1 tsp ginger - garlic paste
:- 2 green chilly
:- 1tsp tandoori masala
:- 1 tsp chat masala
:- 1 tsp chana masala
:- salt to taste
How to make paneer tikka masala:
*Cut round slices of tamatar and pyaj and keep them aside.

*Cut paneer in cubes.
*Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
*Now add paneer cubes and mix well.
*Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
*Then cook them in a preheated oven and keep aside.
*Heat oil in a pan and put ginger garlic paste and green chilly in it.
*Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
*Add finely chopped tomato and cook until oil floats on the surface.
*Add all the spices and cook for 2 minutes.
*Lastly add paneer cooked in oven and cook for 5 minutes.
*Garnish with coriander and serve hot.

Thursday, December 19, 2013

GUJARATI FOOD RECIPES

Dal Dokhli
Ingredients:
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajawain
4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
3-4 tbsp. Ghee.
Preparation:
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.
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Shrikhand 
Ingredients:
1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder
5-6 Pistachios and Almonds sliced
Preparation:
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori,
It's a great combination!!
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 Khandvi  
Ingredients:
1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Preparation:
*Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
*Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach
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 Undhiyo 
Ingredients:
6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam
25 - 30 broad beans
4 green chillies
a pinch asafoetida
2 raw bananas
coriander leaves
2pcs ginger
1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti
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VEGETABLE SALAD


There is no fixed recipe for vegetable salad. It is only a balanced blend of a few vegetables. Quantity of each vegetable depends on your requirement. Always use fresh vegetables and wash them before the preparation.

VEGATABLE SALAD
 
INGREDIENTS:
  • 1/2 cup onion (chopped)
  • 1/2 cup cucumber (chopped)
  • 1/2 cup carrots (chopped)
  • 1/2 cup cabbage (chopped)
  • 1/4 cup radish (chopped)
  • A few (around 2 tbsp) coriander leaves (chopped)
  • 2-3 green chilies (fine chopped)
  • Salt to taste
  • Lemon (for lemon juice
Preparation
  • (Part 1) Mix all vegetables together and add lemon juice to it.
  • (Part 2) Mix chopped chilies and coriander leaves together and make a paste of it.
  • Add both above mentioned parts.
  • Add salt to it.(according to taste)
  • Salad is ready. At serving time you can also add vinegar to it.(optional)
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RADISH GINGER SALAD
INGREDIENTS:
*2 Radish
*1 Carrot
* ginger slice
* 1tsp lemon juice
* coriander leaves
METHOD:
*Grate radish and carrot in a bowl.
* Add salt, lemon juice, black pepper to taste.
* Garnish coriander leaves on top.
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POTATO SALAD
INGREDIENTS:
*2-3 boiled potatoes
*1tbsp salad oil
* 2 tbsp vinegar
*1/4 tsp salt
* 1/4 tsp black pepper
METHOD:
*Peel off the boiled potatoes and slice 1/2 inches
* Add salad oil and vinegar
* Add salt and black pepper to taste
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STEAMED CABBAGE SALAD
INGREDIENTS:
* 100 gms French beans
*250 gms green peas
* 1/2 cup cabbage
* Lettuce leaves
*1/2 tsp black pepper
* 1/2 tsp salt
METHOD:
* Boil all vegetables in a seperator
* Cool them and add mayonnaise sauce
* Decorate with lettuce leaves
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FRUIT SALAD
INGREDIENTS:
* 1 Apple
* 1 Guava
* 1 Carrot
METHOD:
* Slice small pieces of all the ingredients and add lemon juice. Tasty and healthy fruit salad is ready.

CHOCOLATE ICECREAM

If you love chocolate, will definite love chocolate ice cream too. Surprisingly it can be prepared without eggs too (for vegetarians)
 

Ingredients:-
  • 1/2 liter Milk
  • 300 ml Cream
  • 3/4 Sugar
  • 3 tbsp Cocoa Powder
  • 2 tbsp chocolate powder
  • 20 gram cooking chocolate
  • 1 tbsp Glucose (optional)
  • 2 tsp Chocolate Essence
  • 3 tsp custard powder
  • To decorate: - white chocolate (optional)

Preparation:-

  • part 1 - add cocoa, chocolate powder, custard powder and 1 cup cold milk
  • Part 2 - boil remaining milk with sugar
  • while boiling, add part 1 in it but gradually
  • Keep cooking (till milk thickens) and stirring for 4 minutes
  • Now wait till it is cool
  • Now add fresh cream and chocolate essence
  • Now Freeze the mixture in freezer till it is semi set.
  • Remove and pour the mixture in the blender and blend at it (to churn it)
  • now pour it in an air tight container (you can add light whipping cream also)
  • Freeze it for a few hours
  • Serve it

DESSERTS

SANDESH
:- 1/2 kg paneer
:-1 tin condensed milk
:- 2 tbsp full cream milk powder
:- 2 tbsp powdered sugar
:- 1 tbsp maida
Method:
Mix all the ingredients to get a smooth paste (you can use a mixer).
Heat the mixture in a thick-bottomed pan.
Once heated, reduce flame and cook on slow heat, stirring continuously for 15 to 20 minutes or till dry dough.
Pour onto a greased plate and cool. Cut into desired shapes.
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MALPUA
Ingredients:
:- 1 cup milk
:- 1 tsp black cardamom
:- 4 tbsp flour
:- 2 tbsp powdered sugar
Method:
Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter.
Beat the batter till smooth and add the rest of the ingredients.
Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape.
Fry till golden brown and drain the excess ghee.
Serve hot :)
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Rabdi
:- 1 litre whole milk
:- 1 tsp (5 g) ghee
:- 1/2 can (200 g) condensed milk
:- 1/4 cup (40 g) almonds, sliced fine
Method:
*Heat the ghee in a non stick pan. Swirl the pan to coat the bottom completely. Add the milk. Keep stirring the milk occasionally until reduced to half of its original quantity.
*Add the condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan. Scrape the sides of the pan from time to time to get the malai into the milk. Cook until reduced to half of its quantity.
*Remove from the heat and allow to cool. Add the almonds. When cool, place in the refrigerator.
*Garnish with pistachios.