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Diwali Recipes: |
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| Motichoor Laddu: |
| Ingredients:
3 cups gram flour, 2 cups water, 4 cups sugar, 3 tbsp rice flour, oil for frying. |
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Method Mix gram flour and water to a smooth thick batter.Put water in a large bowl and keep it handy.Heat oil in a kadai and line it with a strainer that fits in neatly. Using a slotted spoon, gently tap the gram flour batter through the holes into the oil.When done, lift out the strainer with the fried boondi and drop on paper towels to drain out the excess oil.
Quickly dip the boondis in the bowl full of water kept ready and remove.Wipe dry the strainer before tapping the next batch.When all the boondis are ready, bring water and sugar to a boil to obtain syrup of soft ball consistency.Take 3 tbsp of the syrup, heat it in a thick bottomed pan till frothy.Add the boondis and stir the mixture till it begins to leave the sides of the pan.While still warm, shape a little of the mixture into a laddu.Coat the hands with rice flour or cornflour for easier handling.Makes about 20 laddus.Store in an airtight jar. |
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| Badam Ka Seera: |
| Ingredients: 1 1/2 cup almonds (soaked overnight), 3 cups hot milk, 250 gm ghee, 1/2 to 1/3 cup sugar. |
| Method Peel the almonds, wash and grind to fine paste. Heat ghee in a heavy pan.Add paste and cook on first high then slow flame, stirring continuosly. After a while it should turn a light brown and aromatic. Carefully pour hot milk and stir.Use a long-handled spatula as the mixture tends to splatter.When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.Decorate with chopped nuts and serve hot |
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| Kheer: |
| Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 1/4 tsp cumin seeds, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.
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| For Garnishing: 6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee. |
| Method Heat ghee in a pressure cooker.Add bay leaves and cuminseeds.When they splutter add 2 tbsp sugar.Lower the heat and stir the sugar.When it caramelises to a dark brown colour, add milk, When the milk comes to a boil, add rice.Stir well.Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve. |
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| Badam Phirni |
| Ingredients:
12 nos. Almonds,4 tablespoons Rice flour,21/2 cups Milk,5 tablespoons Sugar,8 strands Saffron ,1 teaspoon Cardamom powder
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| Method |
| Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
Pour into individual bowls, garnish with almonds and pistachios and refrigerate.
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| Karanji (Gujiya) |
| Ingredients:
1 cup Wheat flour,3 tablespoons Ghee,1 pinch Salt,1/2 litre Oil (for frying),1 cup Grated coconut,3 1/4 cups Sugar,1 1/2 cups Milk,Few Almonds,Few Raisins,1/2 teaspoons Cardamom powder,1 tablespoon Poppy seeds
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| Method |
In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
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| Shakkarpare |
| Ingredients:
1 cup whole wheat flour,11/2 cup maida (plain flour),1/3 cup sugar,1 tsp Saunf,1/3 cup ghee,Ghee to deep fry
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| Method |
| Mix the above ingredients with a little water and knead into a soft dough.
Divide dough into equal parts and roll out into thick chappatis.
Cut with a cookie cutter or knife into small diamond shapes.
Lift with spatula and keep aside on a dry cloth for 1 hour.
Deep fry in hot ghee over slow flame till light golden brown.
Drain well and keep aside till cool.
Store in clean, dry containers.
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| Doodh Pak |
| Ingredients:
1/2 cup Almonds,1 litre Milk,250 grams Sugar,1 teaspoon Cardamom powder,1 teaspoon Saffron,1 tablespoon Pistachios,11/2 tablespoon Raisins
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| Method |
Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
Serve hot or chilled.
Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.
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| Fafda (Chick Pea Snack) |
| Ingredients:
2 cups besan (chick-pea flour)1/4 tsp baking soda1/4 tsp ajwain (thymol)1/4 tsp haldi (turmeric)1 tbsp oil1/2 tsp salt tsp or to tasteoil to deep-fry
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| Method |
| Mix the besan, soda, ajwain, haldi, 1 tbsp oil and salt together. Add water and knead into a soft dough. Take a portion of the dough and place it on a greased surface. With base of your palm, drag the dough in a straight line, holding the dough at the starting point with the other hand. This will form a strip. Fry these strips over medium heat till crisp. Note: this is a difficult thing till you are practiced enough. You can also roll into thin rounds between two sheets of greased polythene.
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| Muthia |
| Ingredients:
1 Cup gram flour
, 3/4 Cup wheat flour
, 3/4 Cup bajra flour
, 1 tsp Cumin seed powder
, 1/4 tsp Turmeric powder
, 6 Crushed green chilli
, 2 Inch ginger, crushed
, 1 tsp Ajwain
, 1 Pinch asafoetida
, 6 tbsp Oil
, 3 tbsp Grated coconut
, 3 tbsp Chopped coriander
, Salt to taste
, Sugar to taste
, 6 Cloves garlic (optional)
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| Method |
| Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl.
Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger.
Mix properly and knead lightly.
Shape into long thin rolls with your fingers.
Steam for half an hour or until cooked.
Heat oil, add ajwain seeds and asafoetida.
Add muthia and fry until brown.
Garnish with grated coconut and chopped coriander leaves
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