Kulfi

Ingredients:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)


How to make Kulfi:

• Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
• Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
• To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Mango Lassi

Ingredients: 

• 3 glasses of yogurt
• 1 glass of crushed ice
• 1 glass ripe mango pieces or pulp
• sugar to taste
• 1 tbs. slivered almonds for each glass
• A dollop of thick cream for each glass(optional)

How to make Mango Lassi

Put the yogurt, mango, ice and sugar/juice/pulp in a blender and bend till smooth.Pour out into glasses,top with a dollop of cream each and slivered almonds and serve.

Coconut Burfi

Ingredients

• 1 cup shredded coconut ( can use fresh or frozen )
• 1 cup sugar
• 3 tbsp milk
• 1 tsp coarsely ground cardamom
• 2-3 tbsp ghee
• about a tbsp ghee for greasing a dish

How to make Coconut Burfi

• Grease a dish with ghee and keep aside ( cake pan of any shape will do ) 
• Meanwhile, heat a pan over med heat.Add the sugar and 3 tbsp milk. 
• Keep stirring and increase the flame a little till the mixture starts bubbling and the sugar is completely dissolved. 
• Add the coconut grating immediately and keep stirring it. be careful not to burn the mixture. can reduce the flame to medium 
• stir for a while ( approx for 2 min) then add the ghee and stir some more 
• keep stirring till the coconut is well incorpaorated with the sugar mixture. and becomes a thick mass. you ll notice the mixture leaving the sides of the pan.Add the cardamom pwd and mix 
• remove from heat and spread it onto the greased dish immediately. about 1 and half inch thick.let set for 2 min. cut into diamond shape with knife. dont remove from the plate 
• let cool down to room temperature. 
• remove burfis from plate and serve 
• can store in air tight container and refrigerate for days

Fruits Raita

Ingredients: 

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste


How to make fruit raita

Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
Cup all fruits in small cubes and add to the curd.
Garnish the fruit raita with chopped coriander and pomegranate.

Masala Chai (Indian Spiced Tea)

Ingrediants:


• 1 Cup milk
• 2 Cups water
• 4 tsp Tea leaves
• 1 Piece cinnamon
• 1 Chunk dried ginger
• 3 Cardamoms, crushed
• 3 Cloves
• 2 Black peppers
• Sugar to taste

How to make Masala Chai?

• Boil two cups of water.
• Add all ingredients except sugar and milk.
• Boil for about 30 seconds.
• Allow it to stand for a minute.
• In a pot, heat the milk.
• Filter the tea into cups.
• Now add milk and sugar.
• Masala tea is ready to serve.

Tags: chai tea recipe, chai tea, masala tea, chai masala, chai green tea, tazo tea, chai recipe, how to make chai tea, chi tea, what is chai tea, tea masala, chai masala tea, chai tea mix, chai latte, chae, intialainen tee

Peda

Ingredients

3 cups whole milk
1 cup half and half
4 tablespoon augar
1 teaspoon ghee or butter
12 Pistachio nuts (sliced)
1 teaspoon lemon juice
½ teaspoon cardamom powder

How to make peda?


Boil milk and half & half with few drops of lemon juice.

Milk should separate into solid chunk and liquid. Set aside solid chunk.

Melt the ghee in a pan and add the milk solid chunk to it.

Add sugar and cardamom powder while stir continuously on a low heat.

Beat the mixture well and remove from fire. Allow it to cool.

Make equal portions of the mixture, make ball shape and flatten slightly. Place on a greased tray.
Finally decorate the "Peda" by pressing sliced pistachio on it.


Tags: milk peda, peda recipe, peda sweet, doodh peda, ricotta cheese peda, mawa peda recipe, makkan peda

Gajar Ka Halwa

Ingredients

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

How to make Gajar ka Halwa?


Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Add the milk. Cook on a low flame for 1 hour 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 slightly crushed cardamoms and the raisins. Mix well.

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

Tags: kheer, recipe for gajar ka halwa, gajar ka halwa recipe, carrot halwa, gajar halwa, gajar halwa recipe, carrot halwa recipe, halwa, recipe for carrot halwa, gulab jamun recipe, recipe gajar halwa, carrot halva, carrot ka halwa, recipe of gajar ka halwa, sweet indian recipes, recipe carrot halwa, carrot halva recipe

Jalebi

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

Method

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

Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.

Whisk thoroughly before use.

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

Heat oil in a 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 the jalebi out of syrup and serve hot.

Gulab Jamun

Ingredients

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup 
2 cups Sugar
1 cup water
Oil for frying

Method

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.

Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.

After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".

Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Dahi Vada

Ingredients

1 cup black gram lentil (urad dal without skin) washed, soaked for 3 hours and ground to a fine paste adding very little water
2″ piece of ginger grated
2-3 green chillis finely chopped
salt to taste
oil for deep frying
2 cups thick fresh curd (take care the curd isn’t sour)
4 cups water
red chilli powder to taste
2 tbsps cumin seeds (slightly dr roasted and ground to a fine powder)
1-2 tbsps chaat masala (optional)
chopped coriander leaves to garnish

Method



1 Combine the ground urad dal paste with grated ginger, chopped green chillis and salt.

2 Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little urad dal batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.

3 Remove these deep fried vadas into a bowl of luke warm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.

4 Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.

5 Beat curds well till frothy (there shouldn’t be any lumps) and add the water, red chilli powder, cumin powder and salt.

6 Place the vadas in a serving bowl (as shown in the picture) and pour the curd mixture evenly all over the vadas, covering them completely.

7 Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.

Kheer/ Rice Pudding (Indian Style)

Ingredients

1/4 cup short/medium grained rice
4 cups whole milk (go for low fat only if absolutely necessary)
Sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
Pinch of saffron
1/4 tsp cardamom powder
1-2 tbsp nuts ( I used almonds, pistachios and cashews)
4-5 raisins (or more if you like it)
1 tsp Ghee (preferred more than butter)

Method


In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.

In the same pan, roast the rice for 2-3 minutes in low heat.


Now add the milk. Increase the heat to med-high and let it come to a boil


Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.


Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.


Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.


Give it a stir until combined and serve garnished with the remaining nuts.


The pudding thickens with time - you can rectify it by adding more warm milk to it.

Coconut Burfi

Ingredients

2 cups of shredded coconut
1 cup of sugar
1-1/2 cups of water
2 tablespoon of milk
1 tablespoon of ghee
½ tablespoon of powdered cardamom

Method

Fry the shredded coconut gently in a heated pan at medium temperature
the moisture of the coconut milk becomes less, take the pan off the gas
In a different pan, boil the water at medium heat
After the water is boiled mix it with sugar and stir until it starts boiling
Pour milk to the boiling syrup
Now add shredded coconut when the syrup becomes thick
Continue stirring the mixture till both are thickly blended and becomes sticky
After that pour the cardamom powder and ghee
Again continue stirring to make the mixture thick
Take the pan off the heat and pour on a plate which is smeared with ghee
Make the surface even
When the surface becomes cold, cut into shapes you want to and serve