Namakpare

Crispy and crunchy namakpare are a great snack to enjoy with a cup of hot ginger tea. This snack takes me back to my childhood. There always used to be a box full of namakpare in the house and every evening with tea, my nani used to  keep these with other dry snacks in huge plates for all of us to munch on. I too always make namakpare for Diwali and Holi, though in a very small amount. The trick to make crunchy namakpare is to knead the dough, as tight as you can and fry them on very low heat. Here is the recipe.

All you need is

All purpose flour Maida – 1 cup
Semolina Fine sooji – 2 tbsp
Salt – 34 tsp
Carom seeds ajwain – 12 tsp
Clarified butter ghee – 2 tbsp
Lukewarm water – to knead
Oil for frying

Method of preparation

Mix maida, sooji, salt, ajwain and ghee in a bowl.
Mix nicely.
Add a tbsp of lukewarm water at a time and mix to make a tight dough.
Cover and keep the dough for 10-15 minutes.
Heat oil in a heavy bottom pan.
Divide the dough in 2 parts and roll each in a thin circle.
Cut the circle in long rectangles or diamonds.
When the oil is hot, simmer the heat.
Fry the namakpare on low heat till golden brown.
Keep in mind that these will continue to brown a bit even after taking out from oil.
Remove from oil on a tissue lined plate.
Cool and store in an airtight container for up to 10-15 days.

Source link

Mava Malpua

Malpua is a traditional Indian sweet. It is basically a fried pancake dunked in sugar syrup. On our many visits to Jaipur, we used to relish this sweet and at that time, I never thought to make this at home. It’s the first time, I have tried this and trust me, it came out wonderful. The recipe is very simple and requires no skills. Just mix the batter and pour it in hot ghee. That’s all you have to do to make this wonderful sweet at home. Do give it a try. Here is the recipe.


All you need is

Milk – 1 and 12 cup ( warm, not hot )
Khoya – 12 cup ( grated )
Maida – 1 cup
Saunf- 1 tsp ( coarsely grounded )
Sugar – 2 tsp
Salt – a pinch
Baking powder – a small pinch
Ghee for frying

For the sugar syrup

Sugar – 1 cup
Water – 14 cup
Cardamom – 2-3 ( grounded )
Saffron – 8-10 strands

Method of preparation

Add sugar, cardamom, saffron and water in a pan.
Cook till the syrup is of one string consistency.
Keep aside

Mix half of the warm milk and khoya in a bowl.
Mix till khoya is combined.
Add half of the maida and mix to make a smooth paste.
Add the remaining maida and make a smooth paste.
Add sugar, saunf, salt and baking powder.
Mix well.
Add the remaining milk and mix well.
Keep aside for 10 minutes.
Heat ghee in a shallow pan.
Mix the batter and pour a small ladle full  ( approx 2 tbsp ) in the hot ghee. ( The ghee should not be too hot )
Simmer the heat to low and fry the malpua on both the sides till golden brown.
Remove from ghee and dip in the sugar syrup for 2 minutes.
Serve hot as such or with kesar rabdi.

Kesar rabdi recipe is here.

Source link

Stuffed Tomatoes in Malai Gravy




Got bored of the regular gravies and looking for something different to make? These tomatoes stuffed with paneer, potatoes and dry fruits in a creamy gravy are a very good option. I made these for a few guests who were visiting us and everyone just loved it. Do give it a try. here is the recipe.


All you need is

Tomatoes – 6 ( try to choose tomatoes that are broad and have a flat base for this recipe )
Oil – 1 tsp
Salt – 12 tsp

For the filling

Potato – 12 cup ( Boiled, peeled and grated )
Paneer – 1 cup ( Grated )
Cheese – 2 tbsp ( Grated. I used 2 cheese slices broken into small pieces )
Salt to taste
Raisins – 8-10
Cashew nuts – 4-5 ( Broken )
Coriander – 2 tbsp ( Chopped )
Green chili – 1 ( Chopped )
Garam masala powder – 12 tsp

For the gravy

Ghee – 2 tbsp
Oil – 2 tbsp
Black peppercorn – 4-5
Cloves – 4-5
Black cardamom – 2
Cinnamon stick – 1 inch piece
Bay leaf – 1
Onion – 1 and 12 cup ( chopped )
Ginger garlic paste – 2 tsp
Green chili – 2 – 3 ( slit into halves )
Coriander powder – 2 tsp
Red chili powder – 12 tsp
Turmeric powder – 12 tsp
Garam masala powder – 12 tsp
White pepper powder – 12 tsp
Salt to taste
Khoya – 4 tbsp
Lemon juice – 2 tsp
Honey – 1 tsp
Fresh cream – 3 tbsp

Method of preparation

For the filling

Mix all the ingredients in a bowl.

For the tomatoes

Remove the top of the tomatoes and scoop the flesh from inside.
Puree the pulp in a blender.
Pre heat the oven to 180 degrees C.
Mix oil and salt in a bowl and apply it on the skin of the tomatoes.
Fill the tomatoes with the filling and bake for 10-12 minutes.
Remove from the oven and serve on top of the gravy.

For the gravy

Heat ghee and oil in a pan.
When the oil is hot, add black peppercorn, cloves, black cardamom, cinnamon stick and bay leaf.
Fry for 15 seconds.
Add onion and fry for 3-4 minutes.
Add ginger garlic paste and fry till onion turns golden brown.
Add tomato puree that we made from the tomato pulp and green chili and cook for a minute.
Add coriander powder, red chili powder, turmeric powder, garam masala powder, white pepper powder and salt and cook for 3 minutes.
Add khoya and cook for a minute.
Add lemon juice, honey and 12 cup water and cook for a minute.
Add cream and cook for another minute.

Transfer the gravy in the serving platter.
Keep the stuffed tomatoes on top.
Garnish with fresh coriander.
Serve hot with paratha or naan.

Source link

Cucumber and Melon Smoothie

Here is an easy to make and healthy recipe for a breakfast smoothie. Cucumber and melon are both rich in minerals and vitamins and pair very well in this delicious drink. Here is the recipe.

All you need is

Cucumber – 2 cups ( peeled and cut into small pieces )
Musk melon – 2 cups ( Skin and seeds removed and cut into small pieces )
Thick yogurt – 1 cup
Mint leaves – 5-6
Sugar – 4 tsp
Ice cubes – optional

Method of preparation

Blend cucumber, melon and mint in a blender to make a smooth paste.
Add yogurt and sugar and blend well.Pour in glasses.
Add ice cubes if you want.
Garnish with melon and cucumber balls threaded in a skewer or a tooth pick.

Source link

Rasmalai

Rasmalai is an Indian sweet made with Milk. The milk is curdled and the cheese is collected and drained of any whey. It is then made into small balls and cooked. These balls are then soaked in reduced milk flavored with cardamom and saffron. You will definitely fall in love with this sweet in first bite. It is also very easy to make at home and the result is wonderful. Do give it a try. Here is the recipe.

All you need is

Full cream milk – 3 lt ( preferably cow’s milk )
Lemon juice – 3 tsp
Arrowroot powder – 4 tsp
Baking soda – a pinch
Sugar – 1 and 12 cups and 14 cup
Water – 4 cups
Cardamom – 2-3  ( crushed )
Cashew nut – 2 tbsp
Cardamom powder – 1 tsp
Saffron – a good pinch
Rose water – 12 tsp
Yellow food color – a small pinch
Dry fruits slivers for garnishing

Method of preparation

Heat 2 lt milk in a pan.
Switch off the heat when it comes to a boil.
Add lemon juice.
The milk will curdle immediately.
Let it rest for 5 minutes.
Drain the curdled milk in a cheese cloth.
Wash the cheese under running water to remove the traces of lemon juice.
Hang the cheese cloth for an hour to drain all the whey from the cheese.

Mean while, heat the remaining 1 lt milk in a heavy bottom pan.
Add saffron and yellow food coloring.
Cook on low heat, till milk is reduced to half.
Blend sugar and cashew nuts in a blender.
Add in the reduced milk.
Add rose water and cardamom powder.
Mix well.
Keep the milk aside.

Remove the chenna from the cheese cloth.
Add arrowroot powder and baking soda.
Knead the chenna with your palms for 6-8 minutes.
Make 12-14 equal size balls from the chenna.
Flatten the balls a little bit.
Heat 1 and 12 cup sugar and water in a pressure cooker.
When the water comes to a rolling boil, add the chenna balls.
Do not over crowd the cooker.
The balls should not touch each other.
Put the lid with the whistle and cook on high heat till 2 whistles.
let the cooker cool on it’s own.
Open the cooker and take out the rasmalai gently and add in the reduced milk.
Make all the rasmalai in the same fashion.
Add 2-3 tbsp water every time before adding the balls  in the cooker.
Refrigerate the rasmalai for at least 5-6 hours before serving.
Garnish with dry fruits slivers before serving.

Source link

Aloo Bhujia

Aloo bhujia is dry snack made with chickpea flour and potatoes. It can be enjoyed as evening snack with a hot cup of tea. Here is an easy recipe to make aloo bhujia at home. Do give it a try.

All you need is

Potato – 12 cup ( Boiled, peeled and grated )
Besan – 1 cup
Oil – 1 tbsp and for frying
Salt – 1 tsp
Chaat masala – 12 tsp and 12 tsp for sprinkling on top.
Red chili powder – 12 tsp
Heeng – 14 tsp
Baking soda – a pinch
Lemon juice – 1 tbsp
Dry pudina powder – 12 tsp

Method of preparation

Mix besan, grated potato and oil in a pan.
Mix together nicely.
Add salt, 12 tsp chaat masala, red chili powder, heeng, baking soda and lemon juice.
Mix nicely.
Add very little water and knead to make a tight dough.
Cover and keep the dough for 10 minutes.
Heat oil in a pan.
Divide the dough in 4 parts.
Fill one part in the sev press fitted with fine net.
Press the sev press over the hot oil.
Simmer the heat.
Fry till golden brown from both the sides.
Remove from oil on a kitchen tissue lined plate.
Cool.
Break the bhujia into small pieces.
Sprinkle the remaining chat masala and dry pudina powder on top.
Store in an airtight container.

Source link

Meethe Chawal Zarda Pulao

Meethe chawal or Zarda pulao is a sweet rice preparation. My mom has been making this recipe, year after year on the Diwali day. Laden with ghee and dry fruits and full of flavors from saffron and rose water, this is one of my favorites dishes. Here is the easy and simple recipe to make this delicious pulao. Do give it a try.

All you need is

Rice – 1 cup
Sugar – 1 cup
Saffron – 2 pinch
Yellow food color – 1 pinch
Cardamom – 4-5 ( crushed )
Black cardamom – 2 ( crushed )
Cloves – 8-10
Milk – 1 cup
Rose water – 12 tsp
Ghee – 2 tbsp
Chironji – 2 tbsp
Almonds – 10-12 ( chopped )
Cashew nuts – 10-12 ( chopped )
Raisins – 2 tbsp

Method of preparation

Gently wash the rice and soak in water for 1 hour.
Strain.
Mix milk, yellow food color, saffron, rose water and sugar in a bowl
Heat 4-5 cups water in a pan.
When it comes to a boil, add the soaked rice.
Cook till the rice is 80 % done.
Strain in a sieve and mix a tsp of ghee in the rice.
Keep aside.
Heat the remaining ghee in a pan.
Add almonds, cashew nuts, chironji and raisins and fry till golden brown.
Add cardamom, black cardamom and cloves.
Fry for 20 seconds.
Add the milk mixture.
Bring it to a boil.
Simmer the heat and add the rice.
Cover and cook on low heat for 10-12 minutes.
Fluff the rice with a fork.
Serve hot.

Source link

Mango Phirni

Phirni is an Indian rice pudding made by cooking ground rice with milk. It’s usually flavored with saffron, but I love this Mango variation a lot. I have used canned mango puree to make this phirni. If mangoes are in season, you can use fresh puree as well. Here is the recipe.

All you need is

Full cream milk – 1 lt
Rice – 14 cup
Ghee – 1 tsp
Saffron – a pinch
Sugar – 34 cup
Rose water – 12 tsp
Mango puree – 1 and 12 cup
Dry fruits for garnishing

Method of preparation

Wash and soak rice for an hour.
Drain the water and blend the rice in a blender to make a coarse powder.
Add very little water if required.
In a heavy bottom pan, add ghee.
When the ghee is hot, add the milk.
Let the milk come to a boil.
Add the rice and saffron to the milk.
Simmer the heat and cook till the milk is reduced to 12 and phirni has reached the desired consistency.
Keep in mind that it will further thicken on cooling.
Add sugar and rose water.
Cook for a minute.
Switch off the heat and add mango puree.
Mix well.
Transfer the phirni in earthen bowls.( or regular if not available )
Garnish with slivered almonds and pistachios.
Chill for a few hours before serving.

Source link

Methi Makai Malai Fenugreek and Corn in a Creamy Gravy



Methi makai malai or Fenugreek and corn in a creamy gravy is a very rich and creamy dish made with fresh fenugreek leaves and sweet corn kernels. You can either use fresh corn kernels or use frozen one. Fresh fenugreek is preferred but if you don’t have access to fresh leaves, use dried leaves. Here is the recipe.


All you need is

Oil – 3 tbsp
Cloves – 3-4
Black cardamom – 2
Black peppercorns – 4-5
Cinnamon – 1 inch piece
Bay leaf – 1
Cumin seeds- 12 tsp
Onion – 1 cup ( chopped )
Ginger garlic paste – 2 tsp
Tomato puree – 2 tbsp
Cashew nuts – 6-8
Yogurt – 2 tbsp
Coriander powder – 2 tsp
Turmeric powder – 12 tsp
Red chili powder – 1 tsp
Fresh methi leaves fenugreek leaves – 12 cup ( chopped )
Corn kernels – 1 cup ( boiled till soft  )
Milk – 1 cup
Lemon juice – 1 tbsp
Sugar – 12 tsp
Fresh cream – 2 tbsp

Method of preparation

Heat oil in a pan.
When the oil is hot, add cloves, black cardamom, black peppercorn, cinnamon, cumin seeds and bay leaf.
Fry for 10 seconds.
Add onion.
Fry for 3-4 minutes.
Add ginger garlic paste and fry till onion turns golden brown
Add tomato puree.
Cook for a minute.
Remove from heat and let it cool for 5 minutes.
Add cashew nuts and blend the mixture in a blender to make a smooth paste.
Heat the same pan and add the paste.
Add 12 cup of water.
Add yogurt and cook for a minute.
Add coriander powder, red chili powder, turmeric powder and cook for a minute.
Add fenugreek leaves and corn kernels.
Add milk and cook for 4-5 minute on low heat.
Add lemon juice, sugar and cream and cook for a minute.
Serve hot with naan or laccha paratha.

Note – You can add little extra water or milk if the gravy is too thick.

Source link

Custard Apple Kalakand

Kalakand is a very traditional Indian sweet and is loved by many. I have given a twist to Kalakand by adding custard apple to it. It came out delicious. Give it a try. Here is the recipe.

All you need is

Milk – 2 liter
Lemon juice – 2 tsp
Sugar – 12 cup ( powdered )
Cardamaom powder – 1 tsp
Custard apple pulp – 1 cup
Ghee – 12 tsp
Pistachios – 5-6 ( slivered )
Almonds – 5-6  ( slivered )
Silver foil ( optional )

Method of preparation

Divide the milk in two pan.
Heat one pan till the milk has reduced to half.
Bring the milk in the other pan to a boil.
When the milk comes to a boil, simmer the heat.
Add lemon juice to the milk.
The milk will curdle.
Switch off the gas and drain the milk in a cotton cloth.
Bring the sides of the cloth together and drain all the whey from the paneer.
Run the cloth under fresh water to remove any trace of lemon from it.
Add this paneer in the other pan when the milk has reduced to half.
Cook till the mixture starts to leave the sides of the pan.
Add sugar and cook for another 2-3 minutes.
Add cardamom powder and custard apple and mix well.
Grease a plate with ghee.
Pour the mixture in the greased plate and spread evenly.
Garnish with pistachio slivers and silver foil.
Let the kalakand set.
When set, cut into small pieces.
It can be stored in an airtight container for 2-3 days in refrigerator.

Source link