- Home
- Soups & Drinks
- Appetizers & Snacks
- Vegetables (Subzis)
- Special Vegetable Curries
- Beans & Daals
- Chicken Dishes
- Mutton Dishes
- Indian Breads(Rotis)
- Seafood & Egg Dishes
- Rice Dishes
- Indo-Chinese
- Fusion cuisine
- Desserts & Sweets
- Accompaniments
- Kid's Corner
- Maharastrian Dishes
- Desi Mix
- A-Z of indian spices & herbs
- Questions & Suggestions
- My Blog
- Diwali/festival recipes
Sheera
Sheera
Ingredients:-1 cup sooji
Sugar-1 cup
Butter-1 stick unsalted/ghee
Raisins-1/4 cup
Almonds-10 soaked overnight cut into pieces
Charoli- few soaked for a few hours
Banana-1 optional
kesar-optional
Cardamom seeds-few
water-2 cups warmed
milk-1/2 cup
salt-1 tsp
Procedure:-
(1)Roast the sooji in butter till you get a nice aroma.
(2)Add milk & water alongwith banana cut into small pieces.
(3)Then add sugar, raisins, almonds, charoli, kesar, cardomom seeds & cook until it turns into a smooth texture & cook it fully.
(4)Then you can add butter on the top.
Sugar-1 cup
Butter-1 stick unsalted/ghee
Raisins-1/4 cup
Almonds-10 soaked overnight cut into pieces
Charoli- few soaked for a few hours
Banana-1 optional
kesar-optional
Cardamom seeds-few
water-2 cups warmed
milk-1/2 cup
salt-1 tsp
Procedure:-
(1)Roast the sooji in butter till you get a nice aroma.
(2)Add milk & water alongwith banana cut into small pieces.
(3)Then add sugar, raisins, almonds, charoli, kesar, cardomom seeds & cook until it turns into a smooth texture & cook it fully.
(4)Then you can add butter on the top.
Seviya Kheer(A very popular & easy to make dessert dish in India & is very common during festive occasions)
Seviya Kheer
Ingredients:-
1/2 cup seviya
5 cups milk(whole milk preferred)
1 tsp cardamom powder
4-5 strands of saffron /kesar
1/4 cup raisins
1-2 drops of vanilla essence(optional)
1/4 cups almonds blanched & cut into thin slices
1/2 cup sugar
1 tbsp ghee
Method:-
1/2 cup seviya
5 cups milk(whole milk preferred)
1 tsp cardamom powder
4-5 strands of saffron /kesar
1/4 cup raisins
1-2 drops of vanilla essence(optional)
1/4 cups almonds blanched & cut into thin slices
1/2 cup sugar
1 tbsp ghee
Method:-
- In a heavy bottomed pan take ghee, once ghee is hot add the seviya & roast them till they turn brown.
- Then add the milk. Bring the milk to full boil stirring continuously.
- Then add the sugar followed by the cardamom powder, raisins , saffron, vanilla essence & almonds .
- Reduce heat & bring the kheer to a thick consistency.
- Seviya kheer is ready. it can be served hot or cold.
Masala Milk(Popular in maharashtra especially during the kojagiri pournima festival. A winter treat.)
Ingredients:-
Whole milk-2 cups
Few saffron starands
1 tbsp of almond powder
1 tbsp of pistachio powder(optional)
1 tsp of cardamom powder
4 tsp of sugar
1/2 tsp nutmeg powder
Procedure:-
(1)Boil the milk in a saucepan add sugar.
(2)Then add the almond powder,pistachio powder.saffron, cardamom powder & nutmeg powder.
Whole milk-2 cups
Few saffron starands
1 tbsp of almond powder
1 tbsp of pistachio powder(optional)
1 tsp of cardamom powder
4 tsp of sugar
1/2 tsp nutmeg powder
Procedure:-
(1)Boil the milk in a saucepan add sugar.
(2)Then add the almond powder,pistachio powder.saffron, cardamom powder & nutmeg powder.
Narali Bhaat(Sweetened Coconut Rice)
Ingredients:-
2 cups Basmati rice
1 1/2 cup jaggery, crushed
1/2 cup freshly coconut, grated
Few cashews
Few golden raisins
4-5 strings of saffron
1/2 tsp cardamom and jaiphal powder
2 tbsp ghee/butter
3 whole cloves
2 1/2 cups hot water
3-4 whole cardamoms
Procedure:-
Wash and drain the rice half-an-hour before preparation. Heat ghee in a pan and add the whole cardamoms, cloves, rice and sauté for two to three minutes. Then add hot water, and cardamom and jaiphal powder.
After the water has been almost absorbed, add the jaggery, coconut, cashews, raisins and saffron. Stir well. Cook on low flame until jaggery melts and cover the "Narli Bhaat" with a lid and cook for five minutes. Serve hot.
2 cups Basmati rice
1 1/2 cup jaggery, crushed
1/2 cup freshly coconut, grated
Few cashews
Few golden raisins
4-5 strings of saffron
1/2 tsp cardamom and jaiphal powder
2 tbsp ghee/butter
3 whole cloves
2 1/2 cups hot water
3-4 whole cardamoms
Procedure:-
Wash and drain the rice half-an-hour before preparation. Heat ghee in a pan and add the whole cardamoms, cloves, rice and sauté for two to three minutes. Then add hot water, and cardamom and jaiphal powder.
After the water has been almost absorbed, add the jaggery, coconut, cashews, raisins and saffron. Stir well. Cook on low flame until jaggery melts and cover the "Narli Bhaat" with a lid and cook for five minutes. Serve hot.
Gajar Ka Halwa(Carrot Halwa)
- 3/4 cup ghee melted
- 8-10 carrots peeled and grated
- 2 cans evaporated milk
- 2 cups sugar
- 15 almonds, soaked in hot water,peeled and slivered
- 1 pinch saffron, soaked in the water
- 1/2 teaspoon cardamom powder
- edible silver foil, for garnishing.
Procedure:
- Combine carrots and milk in a large heavy based pan.
- Bring to a boil.
- Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
- Pour ghee into the carrots.
- Saute for a few minutes.
- Add sugar.
- Continue to cook and stir the carrot mixture till it dries.
- Remove from heat when still moist.
- Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
- Reheat carrot halwa just before serving with a little milk.
Ravacha Cake(Semolina/Sooji Cake)
A semolina cake is quick & easy to make & is a healthier option than regular cakes.
Semolina Cake
Ingredients:-
2 cups rava/sooji/semolina
1 1/4 cup sugar
1 cup milk
1 cup curd/yogurt
2 tbsp ghee/butter
1 tsp cardamom powder
1/4 tsp baking soda
Few saffron strands(optional)
Raisins few
Method:-
2 cups rava/sooji/semolina
1 1/4 cup sugar
1 cup milk
1 cup curd/yogurt
2 tbsp ghee/butter
1 tsp cardamom powder
1/4 tsp baking soda
Few saffron strands(optional)
Raisins few
Method:-
- In a mixing bowl add rava, sugar, milk, yogurt, butter cardamom powder, saffron & mix till sugar is completely dissolved. Leave this mixture for 2-3 hours atleast.
- Grease a baking pan. Pour the mixture into it. Fold in the raisins.
- Pre-heat oven for about 350 degrees F & bake the cake for about 40 minutes till done.
Basoondi
Ingredients:-
Almonds-1/2 cup
Milk-2 cups
Charoli seeds-2 tbsp
Pistachios-8-10 chopped
Sugar-1 cup
Saffron- 1 pinch
Evaporated milk-1 can
Procedure:-
(1)Place almonds in warm water. Peel them. Reserve a few for garnishing & make a paste of the remaining almonds.
(2)Keep pistachios for decoration too.
(3)Soak charoli seeds in water for about an hour.
(4)Boil the milk. Lower the heat. Keep stirring the milk till it becomes thick & gets coated on the spoon.
(5)Then put half cup water, evaporated milk & almond paste.
(6)Mix it well. Then put the sugar & saffron. Cook till the sugar fully dissolves.
(7)Cool it completely. Now add the charoli seeds, remaining almonds & pistachios.
Almonds-1/2 cup
Milk-2 cups
Charoli seeds-2 tbsp
Pistachios-8-10 chopped
Sugar-1 cup
Saffron- 1 pinch
Evaporated milk-1 can
Procedure:-
(1)Place almonds in warm water. Peel them. Reserve a few for garnishing & make a paste of the remaining almonds.
(2)Keep pistachios for decoration too.
(3)Soak charoli seeds in water for about an hour.
(4)Boil the milk. Lower the heat. Keep stirring the milk till it becomes thick & gets coated on the spoon.
(5)Then put half cup water, evaporated milk & almond paste.
(6)Mix it well. Then put the sugar & saffron. Cook till the sugar fully dissolves.
(7)Cool it completely. Now add the charoli seeds, remaining almonds & pistachios.
Amrut Fale
Ingredients:-
1/3 cup sooji
1 cup curd
1/3 cup chickpea flour
1/3 cup maida/all purpose flour
1/3 cup rice flour
water as needed to mix the flours
2 tbsp ghee/butter
Salt to taste
3 cups water
2 cups sugar
1 lemon
saffron few strands optional
cardamom powder as needed
slices of almonds & pistachios as needed
Procedure:-
(1)Heat the ghee & put it in the sooji. Put this sooji in curd & let it remain overnight. In the morning mix chickpea flour, maida, rice flour along with salt & keep this till evening.
(2)In the evening make small balls of the mixture fry these in hot oil. These are called amrut fale.
(3)In a another pan boil water & dissolve sugar & make a thick syrup out of this the put the fried balls in it. Decorate it with saffron, cardamom & almond & pistachio slices. The amrut fale should be fried just before putting in the syrup as they tend to soak the syrup.
1/3 cup sooji
1 cup curd
1/3 cup chickpea flour
1/3 cup maida/all purpose flour
1/3 cup rice flour
water as needed to mix the flours
2 tbsp ghee/butter
Salt to taste
3 cups water
2 cups sugar
1 lemon
saffron few strands optional
cardamom powder as needed
slices of almonds & pistachios as needed
Procedure:-
(1)Heat the ghee & put it in the sooji. Put this sooji in curd & let it remain overnight. In the morning mix chickpea flour, maida, rice flour along with salt & keep this till evening.
(2)In the evening make small balls of the mixture fry these in hot oil. These are called amrut fale.
(3)In a another pan boil water & dissolve sugar & make a thick syrup out of this the put the fried balls in it. Decorate it with saffron, cardamom & almond & pistachio slices. The amrut fale should be fried just before putting in the syrup as they tend to soak the syrup.
Mango Kulfi
Ingredients:-
Mango pulp-1 can
Condensed milk-14oz can
Heavy whipping cream-8 oz container.
Procedure:-
(1)Blend all the above ingredients in a blender or food processor till you get a smooth texture.
(2)Refrigerate in the freezer till done,
Mango pulp-1 can
Condensed milk-14oz can
Heavy whipping cream-8 oz container.
Procedure:-
(1)Blend all the above ingredients in a blender or food processor till you get a smooth texture.
(2)Refrigerate in the freezer till done,
Puran Poli
Ingredients:-1/2 cup maida1 cup wheat flour1 cup white jaggery1 cup channa daal washed & soaked for 6 hrs1 tsp cardamom powder1 tsp nutmeg powder1/4 cup sugar1 tbsp oilghee as neededwater as needed
Method For Purran:-
Method For Purran:-
- Boil channa daal in pressure cooker for about 3 whistles & let the pressure come off completely.
- For making the puran take a non-stick pan add the boiled daal & smash it. Turn on the heat & add jaggery & sugar. Let it cook till the whole mixture starts leaving the sides of the pan & comes together.
- Add cardamom & nutmeg powder. When it cools down run it in a food processor or blender. If you have puran making machine run the mixture through it. Food processor also works good.
- Medthod For the rotis:-
- Mix the flours with with little ghee & knead then with water into a soft dough.
- The dough should have a loose consistency.
- Heat a griddle . Now take a make medium size balls of the dough. Make big size balls of the puran.
- Roll the dough ball very thin by a rolling pin. Put the stuffing into it & roll it again. Roast it on both sides on the griddle drizzling ghee on both sides as needed.
- Serve hot with ghee on top.
Ukadiche Modak
Ingredients:-
3 cups rice flour
3 cups water
2 cups coconut scrapped
1 cup jaggery
2 tbsp ghee/butter
2 tbsp maida
1/2 tsp cardamom powder
Saffron few strands
Procedure:-
(1)Cook jaggery, & coconut with 1 tbsp ghee till done. Then add saffron & cardamom powder.
(2)In another pan boil 3 cups water add 1 tbsp ghee & bring it to boil. Then put rice flour & maida in it. Knead the flour when hot.
(3)Make small balls of flour. Roll them out or spread them with your hands a little then put the coconut mixture in it then close them by making petals Use water & oil on your hands while making petals the mixture being hot. Steam modaks for about 15 minutes. Put butter on top of modak while serving.
3 cups rice flour
3 cups water
2 cups coconut scrapped
1 cup jaggery
2 tbsp ghee/butter
2 tbsp maida
1/2 tsp cardamom powder
Saffron few strands
Procedure:-
(1)Cook jaggery, & coconut with 1 tbsp ghee till done. Then add saffron & cardamom powder.
(2)In another pan boil 3 cups water add 1 tbsp ghee & bring it to boil. Then put rice flour & maida in it. Knead the flour when hot.
(3)Make small balls of flour. Roll them out or spread them with your hands a little then put the coconut mixture in it then close them by making petals Use water & oil on your hands while making petals the mixture being hot. Steam modaks for about 15 minutes. Put butter on top of modak while serving.
Carrot & Walnut Cake
Ingredients:
All-purpose Flour – 2 cups
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Yogurt – 1 cup
Sugar – 2 cup
Vanilla essence -1 tsp
Carrots – 2 cups finely shredded
Walnuts – 1/2 cup, chopped
Butter – 1 stick
Eggs – 2
Procedure:-
Preheat Oven to 350 degrees F or 180 C.
1. In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Mix well.
2. In another large mixing bowl, add Yogurt, Sugar and Vanilla. Mix until sugar dissolves.
3. Add Eggs and mix. Add Flour and whisk until a smooth batter is formed.
4. Add Carrots, Walnuts and Butter. Mix well.
5. Lightly butter the bottoms and sides of 2 9inch cake pans and dust with flour. A 9×13 inch rectangle pan can also be used
6.Bake for 30 minutes at 350F/180C.
7.Remove from Oven and allow the cakes to cool in the pan for 5 minutes.
8.Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
All-purpose Flour – 2 cups
Baking Powder – 1 tsp
Baking Soda – 1 tsp
Yogurt – 1 cup
Sugar – 2 cup
Vanilla essence -1 tsp
Carrots – 2 cups finely shredded
Walnuts – 1/2 cup, chopped
Butter – 1 stick
Eggs – 2
Procedure:-
Preheat Oven to 350 degrees F or 180 C.
1. In a mixing bowl, add All-purpose Flour, Baking Soda, Baking Powder, Mix well.
2. In another large mixing bowl, add Yogurt, Sugar and Vanilla. Mix until sugar dissolves.
3. Add Eggs and mix. Add Flour and whisk until a smooth batter is formed.
4. Add Carrots, Walnuts and Butter. Mix well.
5. Lightly butter the bottoms and sides of 2 9inch cake pans and dust with flour. A 9×13 inch rectangle pan can also be used
6.Bake for 30 minutes at 350F/180C.
7.Remove from Oven and allow the cakes to cool in the pan for 5 minutes.
8.Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
Chocolate Cake(Eggless)
Ingredients:-
1 1/2 cups of all purpose flour/maida
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick butter(softened)
1 cup warm water
1 tbsp lemon juice
1 tsp vanilla extract
Procedure:-(1)Sieve the flour, baking powder & baking soda in a bowl.
(2)Add the cocoa powder, salt & sugar.
(3)Then add the remaining ingredients & mix it well see that no lumps remain & the mixture has a smooth texture.
(4)Bake it in a cake pan 9" in diameter for 350 degress for 35 minutes.
(5)Insert a toothpick in the center after the cake is done & then cool it completely.
For the topping:-
In small sauce pan mix:
1 cup white sugar
1/4 cup milk
1/4 cup cocoa
1/2 stick butter
9-10 dried cherries
Bring to a boil over med-high heat for one minute then remove from heat and put
1 tsp vanilla extract.
Beat for one minute and pour over cooled cake. Then decorate it with cherries.
1 1/2 cups of all purpose flour/maida
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick butter(softened)
1 cup warm water
1 tbsp lemon juice
1 tsp vanilla extract
Procedure:-(1)Sieve the flour, baking powder & baking soda in a bowl.
(2)Add the cocoa powder, salt & sugar.
(3)Then add the remaining ingredients & mix it well see that no lumps remain & the mixture has a smooth texture.
(4)Bake it in a cake pan 9" in diameter for 350 degress for 35 minutes.
(5)Insert a toothpick in the center after the cake is done & then cool it completely.
For the topping:-
In small sauce pan mix:
1 cup white sugar
1/4 cup milk
1/4 cup cocoa
1/2 stick butter
9-10 dried cherries
Bring to a boil over med-high heat for one minute then remove from heat and put
1 tsp vanilla extract.
Beat for one minute and pour over cooled cake. Then decorate it with cherries.
Gul Pohe(Jaggery flavoured puffed rice)
Ingredients:-
Jaggery-1/2 cup
Puffed rice/pohe-1 cup
1/2 tsp cardamom powder
Salt-1/4 tsp
Procedure:-
Jaggery-1/2 cup
Puffed rice/pohe-1 cup
1/2 tsp cardamom powder
Salt-1/4 tsp
Procedure:-
- Soak the puffed rice/pohe in water for 1 min then drain the water & separate the pohe with a fork
- Mix the jaggery in little water & salt & apply it to the puffed rice.Then add the velchi/cardamom powder.
Coconut Squares/Coconut Barfi
Ingredients:-
2 cups coconut scrapped
1 cup rava/sooji
1 cup sugar
1 cup water
1 tsp cardamom powder
Raisins for decoration(optional)
Procedure:-
2 cups coconut scrapped
1 cup rava/sooji
1 cup sugar
1 cup water
1 tsp cardamom powder
Raisins for decoration(optional)
Procedure:-
- Roast the rava in butter for sometime & then add the coconut to it. Roast it till you get a nice aroma.
- Then in a pan take the water & once water starts boiling add the sugar & keep boiling till the mixture becomes thick. Then add the rava & coconut to it with cardamom powder & mix well.Once it starts drying place the whole mixture on a tray or plate with parchment paper on it. Then cut it into squares. Decorate with raisins. Refrigerate when cooled down.
Fruit Custard
Ingredients:-
Apples:-peeled &chopped into squares
Grapes
Banana chopped fine
oranges peeled chopped fine
custard powder 2 tbsps
milk four cups
Sugar 4 tbsps
almonds optional
jelly optional(as per packet instructions)
cardamom powder a pinch optional
Kesar optional
Procedure:-
1.Take some custard in some cold milk & mix. In a saucepan bring the4 cups milk to a boil with the sugar. Once boiled add the dissolved custard in milk. Once the custard dissolves & you get the required color to the milk switch of the gas.
2.Once it cools down add the fruits & nuts. Add the cardamom powder, kesar & jelly.
3.Chill & then serve.
Tip:-Fruits like banana & apples tend to change color so add them just before serving. You can add any fruits you like but avoid adding watery fruits like water melon, cantaloupe etc.
Apples:-peeled &chopped into squares
Grapes
Banana chopped fine
oranges peeled chopped fine
custard powder 2 tbsps
milk four cups
Sugar 4 tbsps
almonds optional
jelly optional(as per packet instructions)
cardamom powder a pinch optional
Kesar optional
Procedure:-
1.Take some custard in some cold milk & mix. In a saucepan bring the4 cups milk to a boil with the sugar. Once boiled add the dissolved custard in milk. Once the custard dissolves & you get the required color to the milk switch of the gas.
2.Once it cools down add the fruits & nuts. Add the cardamom powder, kesar & jelly.
3.Chill & then serve.
Tip:-Fruits like banana & apples tend to change color so add them just before serving. You can add any fruits you like but avoid adding watery fruits like water melon, cantaloupe etc.
Marble Cake(Eggless chocolate & vanilla cake.)
Marble Cake
Ingredients:-
All-purpose flour-2 cups
1 cup milk(room temperature)
3 tbsp sugar
1 14 ounces can of condensed milk
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3 tbsp unsweetened cocoa powder
1 1/2 stick butter softened
3 tsp vanilla essence
All-purpose flour-2 cups
1 cup milk(room temperature)
3 tbsp sugar
1 14 ounces can of condensed milk
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3 tbsp unsweetened cocoa powder
1 1/2 stick butter softened
3 tsp vanilla essence
- In a mixing bowl sift the all purpose flour, baking powder & baking soda.
- In another bowl take butter & add the sugar & condensed milk & the regular milk & make a smooth batter.
- Mix the dry ingredients with the wet ingredients. add the vanilla essence
- Mix well.
- Make two portions of the batter. Add the cocoa powder to one portion & mix.
- Grease a cake pan & arrange alternate layers of chocolate & vanilla batter.
- Bake in a oven at 350 degrees F for 40 minutes. Insert a toothpick in the center. If it comes out clean the cake is fully baked.
- Enjoy.
Cucumber Cake(Dhondas a konkani dish)
Ingredients:-
Cucumber-1 large or 2 medium shredded 2 cups approx
1 cup rava roasted in ghee
1 cup jaggery(should be broken down into pieces use white jaggery)
1/2 cup roasted peanuts crushed or made into a fine powder
1 tsp cardamom powder
Almond slices few
1 tbsp butter or ghee
Procedure:-
Cucumber-1 large or 2 medium shredded 2 cups approx
1 cup rava roasted in ghee
1 cup jaggery(should be broken down into pieces use white jaggery)
1/2 cup roasted peanuts crushed or made into a fine powder
1 tsp cardamom powder
Almond slices few
1 tbsp butter or ghee
Procedure:-
- Once the cucumber is shredded take the water out of the cucumber. Reserve the water.
- In a pan add the ghee & heat it then add the cucumber, jaggery, rava, crushed peanuts & very little cucumber water. The mixture will come together in about 10-12 minutes.
- Close the flame & add the cardamom powder.
- Brush a cake pan with butter from all sides & then put this mixture into it.
- Put almond slices on top. Bake this mixture in a oven for about 375 degress F for about 30 minutes.
- Serve hot.
Mango Shrikhand(Aamrakhand)(Shrikhand is a dessert very popular in western India preferably in Maharashtra & Gujarat and is often made during important festivals & goes very well with pooris.)
Ingredients:-
Yogurt (dahi)-4 cups
Mango pulp-2 cups
few saffron strands dissovled in warm milk
Sugar-1/2 cup(Mango pulp already has sugar)
Cardamom powder-1 tsp
Almonds
Pistachios
Procedure:-
You can use fresh mango instead of canned mango pulp. Make mango cubes & grind it in the food processor or blender till done.
Greek yogurt can also be used. If using greek yogurt there is no need to strain the curd.
Yogurt (dahi)-4 cups
Mango pulp-2 cups
few saffron strands dissovled in warm milk
Sugar-1/2 cup(Mango pulp already has sugar)
Cardamom powder-1 tsp
Almonds
Pistachios
Procedure:-
- Take the yogurt in a cheesecloth or a thin muslin cloth & remove the excess water by squeezing it.
- Keep it in the refrigerator with a bowl beneath it for approx 7 hours
- Take it out of the refrigerator put it in a bowl add the mango pulp to it & mix.
- Then add the sugar & whisk it again.
- Finally add the saffron dissolved in warm milk & cardamom powder & garnish it with almonds & pistachios.
You can use fresh mango instead of canned mango pulp. Make mango cubes & grind it in the food processor or blender till done.
Greek yogurt can also be used. If using greek yogurt there is no need to strain the curd.
Mango Cake
Ingredients:-
1 1/2 cups of all purpose flour
1/2 cup of mango pulp
1 stick butter
14 oz can condensed milk
1/2 tsp of vanilla essence(optional)
1 tsp of baking powder
1 1/2 tsp of baking soda
1/2 tsp of cardamom powder
few nut or raisins(optional)
Procedure:-
1 1/2 cups of all purpose flour
1/2 cup of mango pulp
1 stick butter
14 oz can condensed milk
1/2 tsp of vanilla essence(optional)
1 tsp of baking powder
1 1/2 tsp of baking soda
1/2 tsp of cardamom powder
few nut or raisins(optional)
Procedure:-
- In a bowl sift the all purpose flour, baking powder, baking soda, & cardamom powder
- To this add the softened butter & mix
- Then add the condensed milk, vanilla essence & mango pulp.
- Mix carefully so that no lumps are formed.
- Then add the nuts &raisins,
- Pour into a baking pan & baked in a pre-heated oven for 35 minutes at 350 degress F. Cut into desired shapes.
Fried Modak
Ingredients:-
2 cups wheat flour
water as needed
2 cups coconut scrapped
1 cup jaggery
2 tbsp ghee/butter
2 tbsp maida
1/2 tsp cardamom powder
Saffron few strands
Oil 1 tbsp for kneading flour & for deep frying the modaks.
Procedure:-
(1)Cook jaggery, & coconut with 1 tbsp ghee till done. Then add saffron & cardamom powder.
(2)Knead the wheat flour with maida & oil & make it into a semi stiff dough.
(3)Make small balls of flour. Roll them out like puris or small discs & then put the coconut mixture in it them & close them by making petals. Take oil in a kadai for deep frying. Fry modaks in hot oil till done. Put butter on top of modak while serving.
2 cups wheat flour
water as needed
2 cups coconut scrapped
1 cup jaggery
2 tbsp ghee/butter
2 tbsp maida
1/2 tsp cardamom powder
Saffron few strands
Oil 1 tbsp for kneading flour & for deep frying the modaks.
Procedure:-
(1)Cook jaggery, & coconut with 1 tbsp ghee till done. Then add saffron & cardamom powder.
(2)Knead the wheat flour with maida & oil & make it into a semi stiff dough.
(3)Make small balls of flour. Roll them out like puris or small discs & then put the coconut mixture in it them & close them by making petals. Take oil in a kadai for deep frying. Fry modaks in hot oil till done. Put butter on top of modak while serving.
Til Ladoos(Sankranti Special)
ingredients:-
1 cup sesame seeds
1 cup jaggery(chikicha gul) If chikicha gul is not available use regular one found in indian grocery store & add 2 tbsp of water while roasting it
1/4 cup peanuts roasted & cut into halves
1 tsp cardamom powder
1 tsp nutmeg/jaiphal powder
1 tbsp ghee
Method:-
1 cup sesame seeds
1 cup jaggery(chikicha gul) If chikicha gul is not available use regular one found in indian grocery store & add 2 tbsp of water while roasting it
1/4 cup peanuts roasted & cut into halves
1 tsp cardamom powder
1 tsp nutmeg/jaiphal powder
1 tbsp ghee
Method:-
- Lightly roast the sesame seeds till you get a nice aroma.
- In a pan take jaggery & heat jaggery on a very slow flame stirring it continuously. If using regular jaggery add 2 tbsp of water.
- Take water in a cup put a drop of jaggery in it. if the drop sits still the jaggery is cooked well. Add the ghee.
- To the jaggery add sesame seeds & peanuts. Then add cardamom & nutmeg powder. Stir it.
- Take off the flame & put the mixture onto a silver foil. Quickly make walnut sized balls till the mixture is hot. if the mixture cools down reheat it & make the ladoos.
- If the ladoos do not come out good spread the mixture on the silver foil & cut into diamond or desired shapes.
Mango Sheera
Ingredients:-1 cup sooji
Sugar-1/2 cup
1 mango peeled chopped & pureed
Butter-1 stick unsalted/ghee
Raisins-1/4 cup
Almonds-10 soaked overnight cut into pieces
Charoli- few soaked for a few hours
kesar-optional
Cardamom powder-1 tsp
water-2 cups approx warmed
milk-4 tbsp
salt-1/4 tsp
Procedure:-
(1)Roast the sooji in butter till you get a nice aroma.
(2)Add saffon strands & cardamom powder. Then add the mango puree & mix.
(3)Then add sugar, raisins, almonds, charoli then add the milk & water & cook until it turns into a smooth texture & cook it fully.
(4)Then you can add butter on the top.
Sugar-1/2 cup
1 mango peeled chopped & pureed
Butter-1 stick unsalted/ghee
Raisins-1/4 cup
Almonds-10 soaked overnight cut into pieces
Charoli- few soaked for a few hours
kesar-optional
Cardamom powder-1 tsp
water-2 cups approx warmed
milk-4 tbsp
salt-1/4 tsp
Procedure:-
(1)Roast the sooji in butter till you get a nice aroma.
(2)Add saffon strands & cardamom powder. Then add the mango puree & mix.
(3)Then add sugar, raisins, almonds, charoli then add the milk & water & cook until it turns into a smooth texture & cook it fully.
(4)Then you can add butter on the top.
Banana Bread
Ingredients:-
1 cup all-purpose flour
1/2 cup wheat flour
1 tsp of baking soda
1/4 cup salt.
1 cup sugar
3/4 cup butter
i tsp vanilla essence
1 egg beaten
3 ripe bananas
Method:-
1 cup all-purpose flour
1/2 cup wheat flour
1 tsp of baking soda
1/4 cup salt.
1 cup sugar
3/4 cup butter
i tsp vanilla essence
1 egg beaten
3 ripe bananas
Method:-
- In a bowl sift the flour & baking soda.Add the sugar & salt.
- In another bowl mash the bananas & egg & butter & mix them well.
- Add the vanilla essence.
- Mix the wet ingredients with the dry ingredients.
- Preheat oven to 350 degrees F.
- Grease a baking pan & bake the bread for one hour ill done.
Mango Pie
Ingredients:
Mango pulp-2 cups Water-1/2 cup Gelatin unflavoured-1 tbsp Cream cheese-8 ounces(original) 1 tbsp sugar Pie crust(graham cracker)-1 Method:-
|
Aamras/Aam ka ras(Maharashtrian dish goes well with puris & chapatis.)
Ingredients:-
Mangoes-4
Milk-1/4 cup
Sugar-2 tbsp
Cardamom-1/4 tsp
Pistachios for garnishing.
Method:
Mangoes-4
Milk-1/4 cup
Sugar-2 tbsp
Cardamom-1/4 tsp
Pistachios for garnishing.
Method:
- Blend all ingredients except cardamom & pistachios in a blender.
Then add the in the cardamom powder & pistachios.