Hashtag: #Mix
299 posts found for your hashtag #Mix
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Onam sadhya special Water rice,saga,Badi,aloo chokha, mixture, cucumber, salad Badi Tomato paga #Kitchendiaries #Onam2025
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Onam Sadhya special Pakhalab Bhata,Aloo chatka, Baingan bharta,Badi chura, mixture, Potal bhaja,badi, Tomato chutney saga, cucumber #Kitchediaries #Onam2025
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Festivals mean food, family, and plenty of cooking — and Prestige just made it all easier (and fancier) with the Shubh Utsav Sale. We’re live with offers on everything from pressure cookers to mixers to shiny new cookware. Basically, all the things you’ve wanted but kept telling yourself you’d “buy later.” Check it out here: shop.ttkprestige.com/shubh-utsav-offers.html Tell us — what’s the one kitchen upgrade you’ve been eyeing forever?
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#ShubhUtsav Amazing deal on this mixer, Will definitely buy this Diwali season
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#ShubhUtsav Amazing deal on this mixer, Will definitely buy this Diwali season
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#DiwaliSnack
Diwali Delight: Coconut Ladoo – A Perfect Blend of Sweetness and Purity
Celebrate the festive spirit of Diwali with these simple and delicious Coconut Ladoos, bursting with traditional flavor and sweetness in every bite! In a pan, lightly roast 2 cups of grated coconut, then add 1 cup of condensed milk (or ¾ cup khoya) and ½ cup sugar. Cook the mixture until it thickens and stops sticking to your hands. Add a pinch of cardamom powder, mix well, and let it cool slightly. Shape small round ladoos and roll them in a bit of dry coconut for a beautiful finish. Soft, aromatic, and divine — these laddoos are perfect for prasad or festive serving!
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Motichoor Ladoo Payesh Tart
#DiwaliSnack
Ingredients
Motichoor Ladoo
1 cup Besan
1/2 cup water
1.4 cup oil
1.25 cup water
1.50 cup sugar
1 drop orange colour
Payesh
1/2 cup Gobindobhog rice
2 cups milk
1/2 cup condensed milk
1/4 cup sugar
1 Tbsp nuts
1 bay leaf
Method
Motichoor Ladoo - In a wok add Besan and water and make a mix.
In a pan heat oil and take piping bag and add Besan mix, on the oil add drops and in low flame fry, set aside
Take a pan add sugar and water and dissolve the sugar on fire
Add orange colour and syrup is ready
Take the Motichoor and add to sugar syrup and mix
Set aside
For Payesh
In a bowl add rice and soak for 10 mins
In a pan add milk and bring it to boil, add rice and cook till half done
Add condensed milk and sugar and stir to dissolve sugar
Add nuts and when thick, set aside
Plating
On a plate add a ring, add Motichoor ladoo, add payesh on top
Serve the tart
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#diwalisnack
CHAKRI Crunchy, crispy, and full of festive vibes! 🌸✨ Homemade Chakri — the perfect Diwali snack that’s impossible to stop at just one! 💛 Chakri, also known as Murukku in South India, is a popular traditional Indian snack loved for its crunchy and crispy texture. Made primarily from rice flour and gram flour, this spiral-shaped savory delight is seasoned with spices like sesame seeds, carom seeds, and cumin, then deep-fried to golden perfection. It’s a festival-special snack, especially prepared during Diwali, Janmashtami, and other festive occasions. Chakri is particularly popular in Gujarat and Maharashtra, while its South Indian counterpart, Murukku, is a staple in Tamil Nadu, Karnataka, and Andhra Pradesh. Despite regional variations in ingredients and names, this crispy spiral snack remains a favorite across India for its delightful taste and long shelf life. Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 persons Ingredients 500 g rice flour 1 cup fresh malai 2 cups curd (preferably sour) 5 tbsp green chilli paste 1 tbsp white sesame seeds Salt to taste Oil for frying Method: Add all the ingredients to the rice flour and mix well. Knead a medium-soft dough, adding water as needed. Divide the dough into equal cylindrical rolls. Prepare the chakri extruder with the chakri plate and fill it with one dough roll. Heat oil on a low flame. Shape the chakris on baking paper or a plate. Carefully place the prepared chakris into the hot oil and deep-fry on low flame until golden and crispy on both sides. Repeat with the remaining dough. Once cooled, store in an airtight container. -
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INSTANT KALAKAND
3 cup Paneer
2 cup sugar
2 cup fresh cream
2 cup milk powder
1 tsp green cardamom powder
1 tbsp For garnishing-almonds
2 tbsp Pistachio Saffron (optional)
Method
To start with take a deep bottomed pan keep it on medium flame and add grated paneer, sugar, fresh cream and milk powder 2 Mix well and cook for 20 minutes.keep stirring to avoid the burning of mixture.once done remove from flame and add cardamom powder 3 Take a big plate and grease it with ghee pour in the mixture in the plate 4 Spread the crushed almonds and pistachio on the mixture and make sure they stick to the mixture properly 5 Freeze the mixture till done.cut into pieces and serve ~
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Hello Foodies! 👋🏼
When you pack school or office lunch boxes, which gadget do you make use of the most- your sandwich toaster, your electric mixer/chopper or your microwave oven? Tell us in the comments below. -
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POCKET CHICKEN
bread ko bel kar kisi bade mu k glass ya dhakkan se cut krle..ab bread ko ek k upar ek rakh kr yani do rbound ko ande me dalkr aur bread crump me dalkr deep fry krle ....fir usko beech me se kat kr khole pocket ki tarha ban jaega....fir usme feelings bhare...
FILLING:-
chicken ko haldi aur salt dalkr boil krke shred krle.....carrot\'capsicum\' cabbage ko barik cut kr pen me dale thoda oil aur butter dale usme salt b.p pwd\', chilli pst dalkr achhe se paka le ab gas bnd krke thanda hone rakhe aur uske bad mayo aur ckn mix krke pocket me bhar le ......tasty pocket chicken s ready....
#ChildrensDayTreats
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Gujarati Handvo
#Snack
Handvo is a popular and delicious dish of Gujarat. It is also good for those who eat less oil. Kids will love the taste of handwool. Soft, tangy, and so‑fluffy—perfect with chutney and onion garnish😋
Gujarati handvo is a savory baked snack made with mixed lentils & rice.
gujarati recipes are very much liked by everyone because its taste is very good and so handvo is a wonderful taste recipe of gujarat.
But once you get the taste of its taste, then you will want to eat it again and again. .
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Chhole tikki chaat
#Snack
Chhole tikki chaat is a quick street‑food delight—a crispy potato‑and‑flour tikki topped with spiced boiled chickpeas, tangy tamarind‑coriander chutney, cool yogurt, diced onions, tomatoes, and crunchy sev. Each bite offers a perfect mix of crunch, sweet‑sour tang, and a rich, savory kick. 😋
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#Snacks
Grate some carrots, beets, or zucchini and mix them into the idli batter. This adds fiber, vitamins, and minerals. Replace white rice with whole wheat or brown rice to increase fiber and nutrient content.Add protein-rMix in some cooked lentils, chickpeas, or grated paneer to boost protein content Add grated veggies like carrots, beets, or zucchini to the batter.Mix in some grated paneer and chopped coriander to the batter.
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#snack
Protein rich seekh kebabs
PROTEIN PACKED VEG SHEEKH KEBABS Protein-rich, flavourful and completely vegetarian! 💚🍢 These Rajma–Chickpea Veg Seekh Kebabs are my new favourite healthy snack/starter. Made using boiled rajma, chickpeas, potatoes and sautéed onion–besan mixture, these kebabs are soft inside, perfectly grilled outside and packed with wholesome plant protein. 🌱💪 Seasoned with kebab masala, roasted jeera, aamchur and spices, they taste absolutely amazing with mint chutney and crispy onion rings. If you’re looking for a healthier kebab option — this is it. Simple ingredients, great texture, grill-friendly and soooo satisfying! 😍🔥 ➖➖➖➖➖ -
#Snack
CORN LAYS CHAAT
A bowl full of crunchy, tangy and masaledar goodness! This corn chaat with Lays chips is the perfect mix of juicy sweet corn, fresh veggies and that irresistible chip crunch in every bite. Quick to make, fun to eat and the perfect snack to fix sudden cravings with a burst of flavour!
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#Snack
No bread sandwich Grind the soaked moong dal, then add spinach, grated carrot, finely chopped onion, ginger and chilli to the dal and mix it well. Add spices to it and mix it well. Add some baking powder and make it in a grilled sandwich maker.Enjoy with chutney or ketchup and one cup of tea.
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Mirchi Vada #snacks A spicy and crispy Indian snack made with large green chilies (mirchi) stuffed with a flavorful potato and spice mixture, coated in a chickpea flour batter, and fried to perfection. 😋
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Chicken Tikki #snacks A delicious Indian snack made with minced chicken mixed with spices and herbs, shaped into patties and shallow fried until crispy and golden. 😋 Often served with chutney or ketchup.
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Raw Banana Tikki #snacks A crispy and tasty Indian snack made with boiled raw bananas, mashed and mixed with spices, shaped into patties, and shallow fried until golden. 😋 Often served with chutney or yogurt.
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#Snacks
Dishname: Soya Donuts
Very yummy recipe required only few Ingredients.. Perfect for evening snacks..
Soya bean paste, boiled potato, chopped onion, coriander leaves, green chillies , 2 tsp roasted besan, chopped ginger , amchur powder, salt, pinch of sugar n garam garam powder..
Mix all the Ingredients n give it a shape of Donuts, n fry...
Enjoy 😉
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#Snack
Food in frame - Flaky Gobi (cauliflower) Samosa
A gobi samosa is a triangular pastry filled with a spiced mixture of cauliflower and other ingredients like potatoes and peas, which is then deep-fried until crisp. It is a vegetarian Indian snack, where \"gobi\" (or \"phulkopi\") refers to cauliflower, which is the primary filling.
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#Snack
Homemade mixture just goes well with curd rice/sambar sadam or with kadak chai/filter kapi.
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#snacks
Karnataka Style Ghee Nippat Bhel
Crispy nippat mixed with fresh veggies and tangy spices gives a quick, bold Karnataka street-style bite.
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#Snacks
Mix Vegetable Pakore
Mix Vegetable pakoras are crispy fritters made with mixed vegetables, gram flour, spices, and herbs, formed into a dough and then deep fried.
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#Snack
Samosa
Samosa is a crispy, golden-fried North Indian snack with a flaky pastry shell filled with a savory, spiced, tangy mixture of mashed potatoes, green peas, and spices.
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#SnackApple fritters with butter glazed lemon flavour sauce :
Ingredients :
Apple - 2
Maida - 80 g
Egg - 2
Sugar powder - 1/2 cup
Vanilla essence - 1/2 tsp
Baking powder - 1.5 g
Salt 1/2 tsp
Lemon - 4 tbsp
Cinnamon powder - 2 tsp
Oil for frying
Butter - 1/2 tsp
Milk - 1/2 cup
Cherry and apple slices for garnishing.
Method :
(For the fritters)
At first cut the clean apple in a round and thin shape. Add salt and lemon juice on the apple, marinate it and keep it aside.
Next in a bowl, add maida, baking powder, cinnamon powder and mix it well. Then in another pot, add the eggs, vanilla essence and milk. Now, pour this mix into the dry mix and whisk it properly. Then, pour the marinated apples. Now, heat the pan and add oil for frying. Now mix the batter with the apple in a doughnut shape and fry it until golden brown. And, the apple fritters are ready!
(For the sauce)
Heat the pan with butter and pour rest of the leftover milk and the sugar powder. Stir it for 5 mins and let it cool down. Then, add lemon juice
Now, the fritters along with the sauce is ready to serve!
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Cheese Bread Pakoda Chaat
#Snack
Crispy bread pakoda chaat,
tamarind’s tangy sauce mixed with spicy green chili,topped with coriander, crunchy onions and sev,each bite delivers sweet‑sour‑spicy fun,the perfect snack to share with friends over tea. Children insist on eating it again and again after eating it .
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Chilli Mashroom
#curries
This chilli mushroom gravy recipe is spicy and tastes delicious with Chinese noodles, fried rice etc.
Method - Combine all the ingredients for the sauce in a small bowl. Set aside. Heat 2 tsp oil at medium heat. Add mushroom pieces, 1 pinch salt, 1/4 tsp coarsely ground black pepper and saute for about 5 – 7 minutes until water that oozes out from the mushroom evaporates completely and it is done.In the same pan, add 1 tbsp oil and saute onion until transparent. Add minced ginger and garlic. Saute for 1 minute. Add bell pepper and spring onion. Saute for a minute. Add the sauce mixture and mix well. Next add mushroom and veg / chicken stock or water. Bring to a boil and simmer. Add corn starch in water, little by little and mix well. Check for salt. Cook until the gravy becomes thick, about 2 – 4 minutes. Switch off. Garnish with spring onion. Serve with fried rice / noodles.
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Begun Basanti
#curries
Begun Basanti is a very famous eggplant recipe. It\'s a prepared by mustard paste.
Method - In a bowl mix mustard powder, salt, turmeric powder and red chilli powder in 1/2 cup lukewarm water and make a paste. Let it rest for 30 mins. This rest period is critical and cannot be skipped, otherwise the mustard powder will taste bitter.In another bowl mix the yogurt thoroughly with sugar and all purpose flour, making sure that there are no lumps in the mixture.Coat the Brinjal slices with 1/2 teaspoon salt, a pinch of sugar and 1/2 teaspoon turmeric powder.Fry them to golden in white oil. Remove and keep aside.In a separate pan, heat the mustard oil, temper with slit green chillies and nigella seeds. After 30 secs add the mustard paste, cook for 2 minutes and add 1/2 cup water.Let it come to a gentle boil.Add salt and the fried brinjal pieces. Let it cook for 5 minutes.
Now lower the heat to minimum, add the curd from the bowl and delicately mix well. Switch off the heat. Let it standby for 10 minutes before serving.
Serve it with steamed rice and enjoy.
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#snack
Instant Patra
Instead applying the batter on patra leaf I hve chopped the leaves n mixed in batter steamed n gave tadka.
Perfect tea time snack
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#Snack
Cheesy_bread_sandwich For first layer-
Ingredients-potato boiled 2,onion 2, coriander leaves a handful,green chilli 2,salt to taste,bread pieces 8,red chilli powder 1 tsp amchoor powder,ghee or butter 2 tsp.
Recipe -boil potato mash it mix all spices salt chop veges add in potato mix .fill in between the breads.
For second layer_
Ingredients-
Grated cheese_1 tbsp
Mayonnaise 11/2 tbsp
Chopped bell peppers 2
Chopped onion 2
Chopped tomato 1
Green chillies 2
Chilli flakes 2 tsp
Salt to taste
Oregano 1 tsp
Rosemary 1 tsp
Bread pieces 8
Butter. /ghee little
Dry peanut garlic chutney 1 tsp
Recipe-grate cheese.
Mix mayonnaise add all spices and salt in it.
Add chopped vegetables in it .spread is ready .apply grated cheese then
Apply spread in between sandwiches and grill it on tawa or sandwich maker with little butter or ghee.garnish with sause and grated cheese.sprinkle dry chutney.
Enjoy with sause.
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#Snack
Pav Bhaji
Pav Bhaji is a flavorsome and hearty meal that has a delicious blend of spicy mixed vegetables, served with pav.
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#Snack
Papad rolls - stuffed with mix of soaked poha, schezwan sauce and boiled potato, turmeric powder, amchur, chilli powder, coriander leaves and salt. Mix and roll in papad form. Fried in oil or air fried.
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#CookwithPrestige
Chapdi Udhiyu
This recipe is Winter special and Rajkot special dish enjoy the mix vegetables and onion and garlic curry
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#CookWithPrestige
Dishname: Dahi vada
#Prestige Mixture Grinder
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#CookWithPrestige
Chutney Powders - Methi/Fenugreek chutney powder, Peanut chutney Powder, curry leaf chutney powder
At the beginning of meals, A spoon full of this powder is eaten with steaming hot rice and few drops of ghee. Tastes heavenly.
Made with Prestige Iris 750W Mixer Grinder and Prestige Svachh gas stove
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#CookWithPrestige
#Mix_Veg_Curry
Mix veg curry is prepared in Pestige Kadhai.
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#CookWithPrestige
Bhindi Tadka Pyaaz Kadhi with Bajra Roti
Sharing My home\'s winter special dinner menu recipe. Here, addition of tadka pyaaz and garlic makes the kadhi more flavorful and delicious. I have used Prestige Blender to blend dahi and besan mixture and Prestige non stick tava for bajra roti.
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#cookwithprestige
mix veg khichdi made with prestige pressure cooker
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#CookWithPrestige
Keser badam Brafi
Made with prestige mixer n kadhai .
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#Cookwithprestige
Cold coffee
Made with prestige mixer .
Cold Coffee is a refreshing, creamy and cold beverage made by blending instant coffee. It is rich, frothy, perfectly sweet, and delightfully cooling.
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#cookwithprestige
I have made Mirchi Salan using Prestige mixer grinder .
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#cookwithprestige
I have made Green Apple Smoothie using Prestige mixer grinder .
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#Cookwithprestige
I have made Sharjahan Shake using Prestige mixer grinder .
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Sugar free hot chocolate with apple and dates#CookWithPrestige
Thick velvety wholesome alternative to traditional hot chocolate using prestige mixer grinder with no sugar.
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Bittergourd Tokku #CookWithPrestige
Spicy,tangy,bittergourd Tokku used prestige mixer and grinder.
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#CookWithPrestige
Jowar idli
Gluten free, protein rich healthy variation to traditional rice idli,ground batter using prestige mixer and grinder.
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Chocolate spongy cake
#CookWithPrestige
Moist,spongy chocolate cake with whole wheat flour, prepared batter using prestige mixer and grinder.
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#CookwithPrestige
Mix veg and paneer paratha
Made on prestige tava
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#CookWithPrestige
Mix of cold weather green vegetables including cauliflower, raw banana, potato and spinach is a healthy and tasty vegetable.
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#CookWithPrestige
Sugar Free Dry Fruits Ladoo - Ladoo is prepared by putting all the dry fruits in a Prestige mixer grinding jar and grinding them.
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#CookWithPrestige
Veg Kolhapuri Sabzi: This is a mix of vegetables made with very tasty and spicy spices which we have prepared in Prestige Kadhai.
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Apple Cinnamon Winter Smoothie
#CookWithPrestige
A balance of cozy comforting taste with warm aromatic notes of cinnamon and natural sweetness of apple, can be enjoyed cold or warm .Made using prestige mixer and grinder.
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#CookWithPrestige
Chatpata Winter Gavha Smoothie
Made a Guava smoothie using a Prestige mixer and grinder
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#Cookwithprestige Coconut milk Rasam used by prestige mixer jar..used prestige for coconut milk
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#CookWithPrestige
Made chutney, medu vada, sambar using Prestige pressure cooker, Prestige kadhai and Prestige mixer and grinder
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#CookWithPrestige
Thenga Chimanthi is a shout Indian Chutney made using a Prestige Mixer and Grinder
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#cookwithprestige
Dal dumpling with kadhi and white rice made using Prestige cooker and mixer.
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#CookWithPrestige
Idali, Chutney & Sambar made Using a Prestige Pressure Cooker, Prestige Steamer & Prestige & Mixer Grinder.
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Awla Cucumber Juice
#CookWithPrestige
A healthy drink good for gut health, improves skin and hair health,made using prestige mixer and grinder
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#cookwithprestige
Sarson da saag
Cook in prestige pressure cooker and Mixer grinder
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#cookwithprestige Potato Papad with Pineapple Salsa
Baked papad in Prestige air fryer
Chopped salsa ingredients in Prestige endura mixer grinder
Served papad with salsa. Tangy tasty snack
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#CookWithPrestige
Made with Prestige mixer grinder.
Stuffed Red chili pickle
Gujarati Red Chilli Pickle is full of taste and spicy.Red Chilli Pickle enhances the taste of lunch or dinner.enjoyed with recipes like Palak Poori, Aloo Paratha, Moong Dal Kachori, Besan Kachori and Matar Kachori.pickle which is stuffed with spices. This is hot, spicy and yummy pickle.😋
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#CookWithPrestige
Creamy spicy broccoli with mixed herb rice prestige cooker and kadhai
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#CookWithPrestige
Mix veggies curry :– Mix Veg Curry is a healthy and delicious Indian dish made with fresh seasonal vegetables.
It is cooked with aromatic spices in a Prestige pressure cooker, which helps retain flavor and nutrients.
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#CookWithPrestige
Chinese‑style noodles cooked in a prestige induction cooktop, giving them a nicely browned, glossy finish with mixed veggies. They’re served alongside a thick, saucy vegetable mix on the plate.
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Gajar ka meetha lachha #carrot
Ingrredient_2cups grated carrots in long strands (4 fresh carrots ) 1 cup Sugar, ½ cup Bura sugaror castor sugar 1tsp Gulab Jal, finely chopped cashewnuts to garnish Method -Peal carrots and then make long strands (Lachcha )as shown in the picture. Boil half cup of water in a pan then add sugar and the Lachcha in the pan and heat it at slow flame. After ten minutes the lachcha will become almost transparent due effect of sugar Chashni Take out the Lachcha and keep it for ten minutes in a net so that the extra Sugar Chashni could be filtered. Let the Lachcha cool down and then mix Sugar Bura with the Lachcha so that all the threads are separated. Spray Gulabjal on it for flavor. Garnish with finely chopped cashewnuts. You can have it with rabri or as such.Some thing different from gajar ka halwa,yet tasty and Gajery .
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Recipe name-Gajar ki launji #carrot
Ingredients-2cups grated carrots, 1/2tsp citric acid, 1lemon juice, salt and red chili powder to taste, 2tbsps mustard oil, 1/4tsp asafoetida, 4tbsps jaggery, 1tsp Coarsely ground spices (Coarsely ground spices dry red chillies, amchur, coriander seeds, methi, kalongi and saunf seeds,) Method-mix carrots with salt and pressure-cook on low heat for 1 whistle . Open the cooker and keep the carrots aside. Heat oil in a kadai; add asafoetida and carrots . Cook for 1 minute. Add all the remaining ingredients one-by one and cook till the water evaporates and carrots get chutney like consistency . Cool and fill in dry jar. Tasty nutritious and sweet colored chutney is ready.
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Recipe name- Gajar Phirni#carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. . -
Recipe name- Gajar Phirni #carrot
Ingredients-4cups milk, 1/4 cup rice, soaked for 2-3 hours and ground to a fine paste, 1/4cup powdered sugar or to taste, 1/4tsp green cardamom powder, blanched pistachios, For carrot lachha – 1/2cup grated carrots, 1/2 cup sugar Method- For carrot lachha - Wash grated carrots well and squeeze all the extra water. Heat a pan, cook carrots with sugar uncovered, until soft and coated with sugar. Remove from heat ,keep aside and Cool . For phirni -In a micro proof dish mix milk and ground rice paste. Microwave uncovered for 5 minutes. Stir with a whisk, after every minute to avoid the lumps. Break lumps if there is any. Add sugar and mix well. Microwave uncovered for 2 minutes, stirring in between. Mix well. Cool . Add green cardamom powder. .Serve chilled topped carrot lachha and pistachios with after 2-3 hours. .
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Recipe name-Gajar ki (carrot) chutney#carrot Ingredients- 2cup grated carrots, 1cup sugar, ½ tea spoon citric acid ½ tsp salt, ½ tsp red chili powder Water melon seeds tempering prepared with – 2 tsp mustard oil , 1tsp black mustard seeds ,¼ tsp of asafetida and few curry leaves . Method-pressure-cook the grated carrots till one whistle on low heat. Heat a pan, add citric acid and sugar. Cook till the sugar dissolves. Add ,grated carrots and cook till the sugar coats on the carrots. Add red chili powder and mix well. Temper with prepared tadka. Top with Water melon seeds . Gajar ki (carrot) chutney is ready to serve. Serve with chips or any snack.
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#carrot
🥕THE GREAT CARROT CHALLENGE 🥕
Carrot Rasmalai
For Suji Balls
3 Carrots
1/2 Cup Milk +1/2 Cup Milk
1 Tbsp Desi Ghee
1-2 Tbsp Sugar
1/2 Cup Suji
For Milk
750 ml or 4 Cups FULL CREAM Milk
1/2 Cup Sugar
Almonds
Pistachios
3 - 4 Elachi Powder
Method
Prepare the Carrot–Suji Balls
Wash, peel and finely grind the carrots in the grinder with half cup of milk.
Add 1 tbsp desi ghee in a heavy-bottom pan. Add grinded carrots and Add ½ cup milk and half cup suji and cook till the milk almost evaporates. Add sugar and cook again until the mixture becomes slightly thick and glossy. Cook till the mixture leaves the sides of the pan and forms a soft dough-like consistency. Switch off the flame and allow it to cool slightly. Grease your palms and make small smooth balls. Keep aside. Now steam these balls in the idli steamer for 8to 10 minutes.
2. Prepare the Milk (Ras)
Boil 750 ml (4 cups) full cream milk in a heavy pan. Once it starts boiling, reduce the flame and simmer till the milk reduces slightly. Add sugar, cardamom (elaichi) powder, chopped almonds and pistachios. Simmer for another 5–7 minutes till the milk becomes lightly thick and aromatic.
3. Assemble the Carrot Rasmalai
Gently add the prepared steamed carrot–suji balls into the hot simmering milk. Cook on low flame for 2-3 minutes so the balls absorb the flavoured milk. Switch off the flame and let it rest for at least 30 minutes for best flavour.
Serving Suggestion
Serve warm or chilled, garnished with extra nuts. Tastes divine as a fusion dessert combining gajar halwa and rasmalai flavors 🥕💛
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UNBOX YOUR NEW YEAR SURPRISE! 🎁🥳
New year, fresh vibes, and even fresher kitchen deals! Prestige is bringing the heat with their New Year Bonanza— Don\'t miss out!
Shop the collection here 👉 https://shop.ttkprestige.com/new-year-bonanza.html
Comment below:
A) I need a new Mixer! B) I’m dreaming of a Cooktop! C) My Pressure Cooker needs an upgrade! -
#PrepSnap
Mix pickle of turmeric, carrot, radish and all spices
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#PrepSnap
Veggies manchurian
soya sauce tomato sauce chilli sauce vinegar tomato ketchup corn flour sweet corn corn flour chopped mix veggies.
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#PrepSnap
Metkut
्Metkut is a type of Maharashtrian famous chutney. Metkut is a delicious, tasty and nutritious premix.Metkut is added to raita, chutneys, and chivda to enhance their flavor. Metkut is specially served in ghee rice to bring a pleasant taste to the mouth of those recovering from illness. Metkut can be prepare and stored for a year.
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Stuffed green chilli
Large green chilies are stuffed with a boiled potato mixture and then stored in the refrigerator, making them easy to use in curries, stews, salan or fritters.
#Prepsnap
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#PrepSnap
Mixed veg -- indian bean , pumpkin, potato , spring onion , brinjal cut in big pieces, onion , sunflower oil
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#Prepsnap
Preparing Bhalla Chaat using a \"prep and snap\" method is a smart way to go. If you have some ingredients ready beforehand, you can serve fresh chaat to guests or at home in minutes. For example, you can make the bhallas in advance and store them in the refrigerator, and prepare the papdi and sweet chutney beforehand; these can be used for up to 15 days. Prepare a small \"chaat masala mix\" so you don\'t have to open different containers repeatedly. This mix can include salt, chili powder, cumin powder, and chaat masala.
Bhalla chaat
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Zingy parcel
#prepsnap
Ingredients::-
200gm- all purpose flour 1 tbsp-dry yeast, 1tsp- suger ,2tbsp- warm milk ,1/2 cup- paneer cubes ,1 tbsp- mayonnaise ,1/2 tsp- lemon juice ,Salt as required ,Chilli flakes as required ,5-6-whole red chilly ,5-6- garlic cloves, 1 tsp- shahi jeera, 1 tbsp- green coriander leaves ,1 tsp- mix herbs ,1 inch- ginger grated ,1/2 cup- corn meal(makki ka aata), 1/2 tsp- turmaric powder ,1/2 tsp- garam masala ,1/2 tsp- dry fenugreek leaves, 1tbsp- Harissa sauce, Peri peri masala as required ,Butter as required ,1 tbsp- oil .
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#PrepSnap
Moong Sprouts with mix salad chaat
Healthy & tempting chaat
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#PrepSnap
Mix Veg Soup
Nutritious, fiber, protein, vitamin-rich mixed vegetable soup
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#prepsnap
Delicious and healthy Dates Ladoos made with natural sweetness of khajoor, mixed nuts and aromatic cardamom. No refined sugar, full of energy and perfect for winters, kids lunch-box or festive gifting!
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#PrepSnap
Recipe name:Mixed Vegetable Sambar (a South Indian lentil-based vegetable stew) with assorted veggies like cauliflower, eggplant, tomato, pumpkin, and spices.
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#PrepSnap
Coriander Vadi (Kothimbir Vadi)
A famous spicy dish from Maharashtra that is made with a mixture of coriander, gram flour, and some spices and steamed.
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The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗
SAVE IT TO TRY SOON 👩🍳
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour.
🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown.
👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand
👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well.
👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. *******************
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati
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#SLC
#Sesame and Peanut Barfi
To make sesame and peanut barfi, you will need 250 grams of sesame seeds (which need to be roasted), and 250 grams of peanuts (which also need to be roasted and the skins removed). Then grind them in a blender. In a pan add a spoonful of ghee, jaggery
and a little water and cook it for a while. Then add the ground mixture to the pan. Once the mixture thickens, grease a dish with ghee and spread the mixture evenly in it. Sprinkle some sesame seeds and dry fruits on top. Then cut it into pieces. The sesame and peanut barfi is ready.
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#SLC
#Seasne fruity cups
Ingredents----
1/2 cup till
1/2 cup sugar
1 tsp ghee
Cardmon powder
For filling----
Chopped fruits as per taste
Choco chips
Method----
Take ghee in pan and heat
add sugar
Stir continuously till caramelize.
When sugar caramelize add till and cardmon Stir and mix fastly
Turn off gas
Take silicon mould and pour till mix
Press with a katori and shape it into a cup
After some time remove it carefully
Add chopped fruits
Fill with fruits and dust sugar
Our till cups are ready
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#SLC
#slc
𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶)
Ingredients: 1 cup black til 1 cup jeggeri (gur) 1 cup edible gum (gondd) 1 cup mixed dryfruis 1/2 cup dry shredded coconut 2 tsp ghee 1tsp dry ginger powder 1 tsp cardamom powder Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside 3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth. Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis. Your healthy &delicious kachariyu (saani) is ready.
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#SLC𝗞𝗮𝗰𝗵𝗮𝗿𝗶𝘆𝘂 (𝘀𝗮𝗮𝗻𝗶) Ingredients: 1 cup black til 1 cup jeggeri (gur)
1 cup edible gum (gondd)
1 cup mixed dryfruis
1/2 cup dry shredded coconut
2 tsp ghee
1tsp dry ginger powder
1 tsp cardamom powder
Method : 1) Roast dryfruis in ghee & keep aside 2) fry edible gum(gond) keep aside
3) grind dryfruis in the mixi jaar , add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth.
4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis.
5)Your healthy &delicious kachariyu (saani) is ready.
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#SLC
Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.
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#SLC
Til Mawa LADDU -
Ingredients
1 cup Safed Til (White sesame seeds)
1 cup Khoya (Mawa) – fresh and soft
1cup Gud (Jaggery )
1tbsp Chopped pistachios
1 tbsp Chopped almonds
¼ tsp Cardamom powder
Preparation Process
Step 1 : Took 1 cup of sesame seeds in a pan and dry rost white sesame seeds on low flame until lightly golden. you obserb it\'s creaking sound . Lates separate it from pan and rest it for cool down. After it\'s cool down keep 5 tsp rosted sesame seeds separetly, while rest of transfared in mixar jar. Grind it trembling.
Step 2: keep a pan on fram and add 1 cup of fresh khoya/ Mawa . Rost it until it\'s gone liquiditly and then add jaggery powder or chopped jaggery. cook until it for 2 minutes. Add Grinded sesame seeds powder, cardamom powder and chopped dry fruits . mix it well.
Step 3: Later transfer it on a plate .
Step 4: Rub desi ghee in your palm and take a postion of mixture . Give a sape like balls / Laddu by moving your palm in cercular motion. Coat this balls with rosted sesome seeds and decorate with chopped pistachio. Your Til Mawa Laddu is ready to serve . So enjoy .
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#SLC
Sweet (Sakkara) Pongal
To mske Sakkara Pongal
Raw Rice -1 cup
Water-2 1/2 lt
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins
Ghee-1/2 cup
Cardamom powder-1 tsp
Method
Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.
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#SLC
Kachariyu (saani)
Ingredients:
1 cup black til
1 cup jeggeri (gur)
1 cup edible gum (gondd)
1 cup mixed dryfruis
1/2 cup dry shredded coconut
2 tsp ghee
1tsp dry ginger powder
1 tsp cardamom powder
Method:
1) Roast dryfruis in ghee & keep aside
2) fry edible gum(gond) keep aside
3) grind dryfruis in the mixi jaar, add til in same jaar & grind it, now in same jaar add coconut,, gur, cardamon powder, dry ginger powder, & grind it till smooth.
4) Now transfer it in to a bowl nor add or garnish with dry coconut & dryfruis.
5)Your healthy &delicious kachariyu (saani) is ready.
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Til Gud ladoo
Ingredients (Samagri)
Safed Til – 1 cup
Gud (Jaggery) – ¾ cup (crushed ya grated)
Desi Ghee – 1–2 tbsp
Elaichi powder – ¼ tsp (optional)
Til bhune: Kadhai me til ko low flame par dry roast karein jab tak halka golden aur khushboo aane lage. Plate me nikaal kar thanda hone dein.
Gud pighlaye: Usi kadhai me ghee daalein, phir gud add karein. Low flame par melt karein (paani nahi daalna).
Mix karein: Jab gud ache se melt ho jaaye, gas band karke bhune til, elaichi powder aur optional nuts mila dein.
Ladoo banayein: Haath halka ghee se grease karke mixture se chhote ladoo bana lein. Garam-garam hi shape karein.
Set hone dein: Thanda hone par ladoo ache se set ho jaayenge.
Tips:
Gud zyada pakaya to ladoo hard ho jaate hain.
White til ki jagah black til bhi use kar sakti hain.
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#Tiranga
DISH NAME:-
( Saffron-Infused Malai Tiranga Barfi)
INGREDIENTS: -
The Base: 2 cups Freshly grated coconut (white part only).
The Richness: 1 cup Soft Khoya (Mawa) or Milk Powder mixed with ¼ cup heavy cream.
The Sweetener: 1.25 cups Fine Granulated Sugar. The Aromatics: 1 tsp Cardamom powder, 1 pinch of Saffron (soaked in 1 tbsp warm milk).
The Texture: 2 tbsp Ghee (Clarified Butter), 2 tbsp chopped Pistachios & Almonds for garnish.
The Colors: Organic edible Food Colors (Saffron Orange and Leaf Green).
PREPARATION: -
Mix it up: Put the coconut, sugar, milk, and milk powder in a pan.
Cook it: Stir it on low heat. Keep stirring so it doesn’t burn! After about 10 minutes, it will become thick and sticky like a dough.
Add Flavor: Mix in the ghee and cardamom powder. Turn off the stove.
Make 3 Parts: Divide the mixture into 3 separate bowls.
Bowl 1: Mix in a drop of Green color.
Bowl 2: Leave it White.
Bowl 3: Mix in a drop of Orange color.
Stack Them: Grease a plate with a little butter/ghee.
Spread the Green layer first. Put the White layer on top of that. Put the Orange layer on the very top.
Set and Cut: Let it sit for 2 hours until it’s hard. Cut it into squares with a knife.
And it\'s ready to serve, enjoy this delicious dish .
Happy republic day 🇮🇳🇮🇳🇮🇳
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#Tiranga
Tri colour baked vegetables to celebrate Our Independence Day 🧡🤍💚🇮🇳 🧡 - for orange used Peri peri spice mixed in white sauce. 🤍 - white sauce 💚 - for green used Palak puree mixed in white sauce Today let us take some time to value our nation and never forget the sacrifices what they had to pay for the freedom we enjoy.🙏🙏 Happy Republic Day🧡🤍💚🇮🇳 Jai Hind
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#Tiranga
🇮🇳🧡🤍💚HAPPY REPUBLIC DAY 🧡🤍💚🇮🇳 Jini Dosa, a fusion recipe that is a popular street food in Mumbai. This is made using a dosa batter from South of India, wherein the dosas are smeared with butter and spicy mixed veggies.🧡🤍💚 Today being a patriotic day🧡🤍💚, I have served these dosas with Tri colour🧡🤍💚 coconut chutney depicting our flag colour.🇮🇳
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#Tiranga
Kinova mix veg masala pulao with coconut chatni 😋 .
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#Tiranga
Cucumber_Rollup
Ingredients:-
3-4 tbcp hungcurd or you can take Mynoisese
1 medium cucumber
1/2 medium bell pepper, green
1/2 cup strips or slices carrot
1/4tsp of chat masala powder
1-2pinch of red chilli powder
1 tomato thinely sliced into roun shape
1/2onion thinly long chopped
1-2 pinch of black salt
1tbsp of roasted peanuts(crushed)
5-6 coriander leaves string
Method
Soften hungcrd to room temperature,add cumin powder,red chilli powder,black salt,crushed peanuts and mix with a spoon to soften.
Wash and dry your cucumber. Using a vegetable peeler, slice into really thin strips (thinner cucumbers work best).
Cut bell pepper into matchstick pieces,or thinely slice.
Spread a thin layer of hungcurd or myoneses down each cucumber slice. On one end, place a handful of carrots and bell pepper, along with fresh herbs if desired (optional).
For plating
Keep tomato slice than keep hungcurd on the tomato slice than keep cucumber roll on the top with carrot,coriander string,capsicum,onion.
Roll up and serve!
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#Tiranga
Happy Republic Day to all🇮🇳🧡🤍💚
#tricolour No sugar : Skimmed Milk: Honey Rice Kheer with the goodness of Carrots, Safron, Beetel leaves and Pistachios 🧡🤍🧡🤍💚 Tricolor and Triflavoured Kheer❤️
✅Quick Recipe
👍Take Rice in desired quantity and soak it for 1 hour.Now strain the water, and beat the rice in Mortar.Now Add little ghee in Preassure Cooker and Put the broken rice with a pinch of cardomom Powder and water.Cook upto 3 whistles.
👍 Meanwhile take Half litre of Milk, Heat it and keep stirring by adding a spoon of DryFruits and Makhana Powder for melt in mouth texture.NowAdd upon the cooked Rice to it and stir till it thickens.Turn off the flame and let it come to room temperature.Add honey in desired sweet Preference 👍
Now for the tricolor👍
✅For orange colour 🧡 Boil the Carrots with the flavour of cardomom.Ghee roast it and give the tinge of safron with safron strands.Mix it with a bowl of kheer.
✅For white colour🤍 Keep the originality of white Kheer the way it is👍
✅For green color 💚 Boil some beetel leaves and add soaked Pistachios for the blend.Now Mix it with white kheer in a seperate Bowl.
Good to go..Take a serving bowl of Your choice, Place white kheer half the brim, Add carrot Saffron Kheer at top and Beetle leaves Pistachios kheer at bottom.Put some Blueberry in centre❤️
Happy Republic Day 🇮🇳🧡🤍💚
Jai Hind🇮🇳
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#Tiranga
Tricolour Carrot Spinach Rawa Idli
As d name shows its made with roasted rawa
Make three portions of rawa mixture
Add carrot puree in one portion of rawa mixture and blanched spinach puree in second portion and one portion is only rawa..
Now mix 1/4tsp baking salt in each mixture..placecd every mixture in greased idli tray and steam them in steamer for 10 mins on a medium flame..
Soft fluffy beautiful orange,green and white idlis r ready to serve with green red n white coconut chatni (chatnis r also tricolour)
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Dishname _puff Samosa
INGREDIENTS:- 4-5-potatoes(boiled,peeled and mashed)
1 cup-all purpose flour
Oil as required
Salt to taste
Hing a pinch
1/2 tsp-cumin seed
1/2 tsp-turmaric powder
1/2 tsp-corriender powder
1 tsp-chaat masala powder
1/2 tsp-red chilli powder
1 tsp-chopped ginger-green chilli
1tbsp- corriender leaves chopped
Water as required
Method::--
1-in a bowl add all purpose flour,1/2 tsp salt and 2 tsp oil and mix.make a dough by adding sufficient amount of samosa.cover and keep aside.
. 2-Heat 2 tsp oil in a pan.add hing and cumin seeds and crackled. Add ginger and green chilli and saute. Now add turmeric powder ,red chilli powder,corriender powder and garam masala powder and mix everything. Add mashed potatoes ,salt and chaat masala and cook till 1 minute. Add chopped coriander leaves. Mix and remove from heat. Keep it in plate for cool down.
3-make a small sized balls from prepared all purpose flour. Make a small sized poori. If you make 2 puff samosa than you prepared 4 round shape poori.
4-now cut like this in 2 poori. First keep cut wali poori then keep plain poori upon cut wali poori. Fill this with 1 tsp of potatoes mixture and seeled with the help of water. Prepared all samosa like this.
5-Heat sufficient oil in a kadhai for frying. Fry all the puff samosa first high then medium heat. Fry till golden brown in colour. Remove from heat.
6-serve hot with tomato sauce or chutney.
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dish_name-paneer chilly potatoes cups
Ingredients::-
2-big sized potatoes (boiled and peeled )
100 gm-paneer (cut into cubes)
1-onion chopped
1-tomato chopped
1-capsicum chopped
Salt to taste
1tbsp-soy sauce
1 tbsp-red chilly sauce
1 tbsp-corn starch
2 tsp-black pepper powder
1 tsp-ginger and green chilly chopped
1 tbsp-garlic chopped
Water as required
Oil as required
Method;-
1-scoop out boiled potatoes in the middle with the help of spoon. Give the shape of katori.
2-heat sufficient oil in a pan and fry all scooped potatoes .fry till they turn golden brown from both the sides very carefully.
3-remove from heat and sprinkle some salt and black pepper powder and keep aside. Heat 1 tbsp oil in an another pan.add chopped ginger,garlic and green chilly and saute
. 4-add chopped onion and cook till softened. Add tomatoes and capsicum and cook for 1 minute. Add salt,black pepper,red chilly sauce and soy sauce and mix everything well. Add paneer cubes and Add 1 tbsp water and cook.
5-in a bowl mix cornstarch with 1/2 cup of water and add this in veggies pan.cook till thickens. Remove from heat.
6-fill this mixture in prepared potatoes cups. Garnish with chopped green onion and serve hot with tea or coffee.
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Korean Chilli Garlic Potato Bites
#Aloo
This is a popular Korean Street Food and a flavourful garlic seasoned potato recipe where potato dough is shaped like cute fun button mushroom .The indented mushroom shape not only helps the potato to cook through , but also allows the sauce to pool in the crevices so that each bite will be juicy and saucy.Seasoned sweet, sour, spicy and tangy , these can top the list as an appetizer at parties and sure to attract the attention of kids and adults alike.
Ingredients:
3 medium sized potatoes
1/2 cup cornflour
1/4 tsp baking powder
1 tbsp garlic minced
2 onions chopped finely
As required salt or to taste
1 tbsp Hot and Sweet Tomato Sauce
1 tbsp soy sauce
1 tsp Red Chilli Sauce
1 tsp vinegar
1 tbsp Kashmiri Red Chilli Powder
3 tbsp oil
1 tbsp honey or powdered sugar
2 green chillies minced
1 tbsp coriander chopped
2 cups water for boiling the potatoes
Method:
Peel and cut potatoes into cubes.Boil them in sufficient water with 1 tsp salt till cooked yet firm.Strain them and immediately pass through a sieve with a fork or masher to get a lump free mash.Add cornflour, baking powder and a drizzling of water to get a smooth, crack free dough while potatoes are still warm.
Step 2 :
Divide the dough into small balls.Smear oil and roll between your palms into smooth, crack free balls. Dip the mouth of a Coca-Cola bottle in oil. Shake off excess oil and press the balls with it to give the shape of a button mushroom.
Step 3 :
Boil water in a wide pan with 1 tsp salt.Add the prepared potato bites in it and boil for 2-3 minutes till they float on top.Remove immediately to a bowl filled with chilled water with ice to stop further cooking. Once cooled, strain out the potato bites to a plate.
Step 4 :
Transfer them to a bowl and add Kashmiri Red Chilli Powder, Soy Sauce, Red Chilli Sauce, Hot and Sweet Tomato Sauce, honey or powdered sugar and vinegar.Toss all and set aside.Heat oil in a pan. Sprinkle minced garlic and saute till golden brown. Add finely chopped green chillies, onion and saute till translucent. Add the sauce smeared potato bites to the frying onions and toss gently for 2 minutes. Sprinkle chopped coriander and mix well.
Step 5 :
Serve Korean Chilli Garlic Potato Bites as a spicy and tangy , sweet and sour appetizer or as a tea time snack and relish.
Serves 3
Cook time : 20 minutes
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#Aloo
Falahari Jeera Aloo Fry – Vrat Special Spiced Potatoes”
Ingredients: 4–5 medium boiled potatoes (cut into cubes) 2 tbsp ghee or peanut oil 1 tsp cumin seeds (jeera) 2 green chilies (chopped) Rock salt (sendha namak) to taste ½ tsp black pepper powder ½ tsp red chili powder (optional) 1 tbsp chopped coriander leaves 1 tsp lemon juice (optional) Method: Heat ghee or oil in a pan. Add cumin seeds and let them crackle. Add chopped green chilies and sauté for a few seconds. Add boiled potato cubes and mix gently. Add sendha namak, black pepper, and red chili powder. Cook on medium flame for 5–7 minutes, stirring occasionally, until the potatoes turn slightly crispy. Turn off the heat, add lemon juice and fresh coriander. Serve hot during vrat.
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#Aloo
Street Style Chilli Potatoes
Turn simple potatoes into a delicious, crispy and saucy snack that everyone will love. Perfect for evening cravings or party starters!
Ingredients:
3–4 large potatoes (cut into finger chips)
2 tbsp cornflour
1 tbsp all-purpose flour (maida)
Salt to taste
Oil for frying
For the sauce:
1 tbsp oil
1 tbsp garlic (finely chopped)
1 onion (sliced)
1 capsicum (sliced)
2 tbsp tomato ketchup
1 tbsp red chilli sauce
1 tsp soy sauce
1 tsp vinegar
1 tsp chilli flakes
1 tsp sesame seeds (optional)
1 tsp cornflour mixed with 2 tbsp water (slurry)
Method:
Wash and dry the potato fingers. Add salt, cornflour and maida. Mix well.
Deep fry the potatoes on medium flame until golden and crispy.
Heat oil in a pan. Add garlic and sauté.
Add onion and capsicum. Stir-fry on high flame for 1–2 minutes.
Add ketchup, chilli sauce, soy sauce and vinegar. Mix well.
Pour in the cornflour slurry and cook until the sauce thickens.
Add the fried potatoes and toss on high flame until well coated.
Garnish with chilli flakes and sesame seeds.
Serve hot and enjoy the perfect crispy, spicy and tangy Chilli Potatoes!
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#Aloo
Crunchy & Delicious Potato Lollipops
Ingredients:
4 medium boiled potatoes
2 tablespoons cornflour
2 tablespoons bread crumbs (plus extra for coating)
1 small onion (finely chopped)
1–2 green chilies (finely chopped)
1 teaspoon ginger paste
½ teaspoon red chili powder
½ teaspoon garam masala
½ teaspoon black pepper powder
Salt to taste
2 tablespoons chopped coriander leaves
Oil for deep frying
Ice cream sticks or toothpicks
Instructions:
Prepare the mixture:
Peel and mash the boiled potatoes in a bowl. Add chopped onion, green chilies, ginger paste, coriander leaves, red chili powder, black pepper, garam masala, salt, cornflour, and bread crumbs. Mix everything well to form a soft dough.
Shape the lollipops:
Take small portions of the mixture and shape them into round balls. Insert a toothpick or ice cream stick in the center to give a lollipop shape.
Coat for crispiness:
Roll each ball in dry bread crumbs so they get a nice crispy coating.
Fry the lollipops:
Heat oil in a pan on medium flame. Deep fry the potato lollipops until they turn golden brown and crispy. Remove and place them on a tissue paper to absorb excess oil.
Serve:
Serve hot with tomato ketchup, green chutney, or mayonnaise.
Tip:
For a healthier option, you can also air-fry or shallow fry the lollipops.
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Royal Potato Chia Seeds Halwa
#Aloo
Royal Potato Chia Seeds Halwa with Caramel Banana & Sugar Honeycomb A luxurious twist on traditional halwa — creamy potatoes enriched with khoya, infused with cardamom, and finished with chia seeds for a subtle crunch. Elegantly plated with caramel banana, nuts, tuile, and delicate sugar honeycomb.
🧾 Ingredients
For Potato Chia Halwa
1 cup boiled & mashed potatoes (smooth, lump-free) ½ cup full cream milk
¼ cup khoya (mawa), grated
3–4 tbsp sugar (adjust to taste)
3–4 tbsp ghee
1 tsp cardamom powder
2 tsp chia seeds
For Garnishing
Caramelized banana slices (2–3 pieces)
Roasted cashew nuts
Pumpkin seeds
Cocoa tuile
Sugar honeycomb
👩🍳 Method
Step 1: Prepare the Base In a heavy-bottom saucepan, add the mashed potatoes, milk, and grated khoya. Cook on medium heat, stirring continuously to avoid sticking. Allow the mixture to thicken and develop a slightly light golden color.
Step 2: Enrich the Halwa Add ghee and sugar. Continue cooking, stirring constantly, until the halwa thickens and starts leaving the sides of the pan. The texture should be smooth, glossy, and rich.
Step 3: Finish with Flavor Add cardamom powder and chia seeds. Mix well and cook for another 1–2 minutes. Turn off the heat and let it rest slightly.
🍮 Plating (Modern Style) Place a round cookie cutter on a serving plate. Fill it evenly with the warm halwa and press gently for a neat shape. Carefully remove the cutter. Top with caramelized banana slices. Garnish with roasted cashews and pumpkin seeds. Place cocoa tuile on the side for height and texture. Add a piece of sugar honeycomb for an elegant, gourmet finish.
🌟 Pro Tips Use full cream milk for richer texture. Cook on low-medium flame to prevent burning. For extra depth, lightly roast chia seeds before adding. Serve warm for best taste and aroma.
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#Aloo Potato Tart with Cheesy Spinach Super tasty potato dish. Crispy potato crust with creamy cheesy spinach. So easy to make Here are the ingredients: For Tart Base: Boiled Potatoes - 5 Pasta seasoning - 1/2 tsp Oil/Butter - 2 tsp For filling: Chopped Blanched Spinach - 200 gms Chopped Garlic - 1 tsp Whole Wheat Flour - 1 tsp Milk - 1 cup Cheese slice -1 Pasta Seasoning - 1/2 tsp Black Pepper Powder - 1/2 tsp Salt to taste Oil - 2 tsp For topping: Grated Mozzarella Cheese - 1/4 cup Steps: 1. For crispy tart crust, Mash boiled potato directly in greased tart mould and sprinkle pasta seasoning and apply oil. Airfry or bake at 160°C for 20-25 minutes or until crisp and golden. 2. In a pan heat oil and add garlic and Blanched Spinach. Saute for 2 minutes. Then keep it aside in a pan and roast a tsp of wheat flour then add milk. Mix well and add pasta seasoning, pepper powder and salt into it along with cheese slice. Cook for 2 minutes and tasty cheesy filling is ready. 3. Transfer spinach filling in crispy potato tart. Top with grated Mozzarella Cheese and bake this @180°C for 6-8 minutes. Demould it and enjoy this cheesy potato tart.
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Baked potato bites
Ingredients:
Boiled potatoes 2, Dill leaves 2 tbsp, Milk 2 tbsp, Butter 1 tbsp, Cream 2 tbsp, Green chilli 1, Asafoetida 1 pinch, Cumin seeds 1/2 tsp, Chilli flakes 1/2 tsp, Chopped garlic 1 tbsp, Black olives 6 to 8, Bread slices 4, Salt to taste.
Method:
1. Mash the boiled potatoes very finely.
2. Chopped dill leaves and green chilli.
3. Heat butter in a pan. Add asafoetida, cumin seeds chilli flakes and garlic. Saute for two minutes.
4. Add mashed potatoes, milk and cream. Stir it continuously. Cook it for 3 to 4 minutes.
5. Add salt and chilli flakes. Mix well.
6.Cut the bread slices into small rounds.
7. Fill the potato mixture in a piping bag. Make rounds on the bread roundels overlapping like a mountain.
8. Put some slices of olives on the top.
9. Preheat the air fryer, and bake the potato bites at 180°C for 7 to 8 minutes.
10. Serve hot with any dip or sauce of your choice.
#Aloo
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We’re kicking off our Protein-Packed Corporate Meals series with a quick and practical recipe designed for busy workdays and late office nights. In this episode, Aasritha (@thelifeof_aash) shares a simple Chilli Chicken Rice Bowl that delivers 32g of protein under 500 calories — perfect for anyone trying to eat smarter without spending hours in the kitchen. If you’re looking to build a routine around high-protein, easy weekday meals, this series is for you. We’re also hosting a LIVE workshop where you can learn how to plan quick, practical, protein-rich meals for everyday office life.
📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6
Ingredients
120g chicken (pre-marinated)
1 onion (cubed)
1 bell pepper / mixed capsicum
2–3 garlic cloves
1–2 tbsp red chilli sauce
1 tbsp green chilli sauce
1 tsp soy sauce
1 tsp corn flour
Salt to taste
Marinade
1 tsp red chilli powder
½ tsp turmeric
½ tsp jeera powder
Salt + little lemon/water
Method (Under 15 Minutes)
Air fry the chicken at 400°F for 11–12 minutes in the Prestige Multi-Chef All-in-One Air Fryer.
While the chicken cooks, chop the vegetables.
Sauté onion and capsicum on high flame.
Add sauces and toss in the cooked chicken.
Add a corn flour slurry to create the chilli chicken glaze.
Serve with rice, roti, or enjoy as is.
Register now to join the live workshop and learn more high-protein meal ideas. -
We’re back with Episode 2 of our Protein-Packed Meals Series
Sweet or savoury — protein stays. This quick High-Protein Paneer Sandwich delivers 22g protein at ~400 calories and comes together in under 10 minutes. Perfect for busy mornings when you need something filling, fast and balanced. 📝 Ingredients :
70g low-fat paneer (chopped)
2 slices high-protein bread
1 tsp oil
2 tomato slices
2 onion slices
Salt & pepper
Sauce of choice (1 tsp / 8g)
Method
Chop paneer into small cubes.
Cook in a Prestige Ceraglide pan — the ceramic non-stick surface ensures even heat, uses less oil and makes cleanup effortless.
Add salt, chilli flakes and oregano to the paneer and mix lightly.
Spread sauce on both bread slices. Layer paneer, tomato, onion and cucumber. Close, slice and enjoy.
Ready in under 10 minutes. Want more quick, high-protein meal ideas like this?
Register for our live workshop here : https://forms.gle/DecrXSxKpSzPKa1R6 -
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#BPIC
BLUEBERRY CHEESE CAKES
Blueberry cheesecake in cups is a creamy, dreamy dessert layered with buttery biscuit crumbs, smooth velvety cheesecake filling, and a luscious blueberry compote on top. Served in individual cups, it’s perfectly portioned, easy to enjoy, and beautifully layered for an elegant presentation. Every spoonful offers a delightful mix of crunch, creaminess, and fruity freshness — a sweet treat that’s both indulgent and refreshing. 🫐🍰
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#BPIC
Broccoli steamed vada (or vadi) is a healthy, guilt-free Indian snack or appetizer made from finely chopped or grated broccoli, mixed with gram flour (besan),semolina or lentils, spices like cumin and green chillies, and steamed rather than fried. It results in a soft, nutritious, and aromatic snack packed with protein and fiber.
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#BPIC
Besan waffles are a savory, nutrient-dense Indian fusion breakfast made from gram flour (besan), herbs, and spices, offering a crispy exterior and soft, savory interior. Often called \"chilla waffles\" or \"pakora waffles,\" they are gluten-free, high-protein, and typically mixed with finely chopped vegetables for a healthy, quick snack, often paired with green chutney.
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#BPIC
Beetroot sago (sabudana) momos are a vibrant, healthy, and gluten-free twist on traditional dumplings, featuring a striking pink outer shell made from soaked sago blended with beetroot juice. These steamed dumplings are typically filled with a savory mixture of finely chopped vegetables, paneer, and spices, often served during fasting days as they are made without wheat flour.
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Biryani paneer masala
#BPIC
Take a vessel boil water add spices mentioned n add soaked rice.strain to 80% cooked and set aside.
Step 2.
Take a bowl mash the cottage cheese properly till a smooth dough consistency. Add corn flour salt and pepper , cardamom powder n mix well now make small balls for making pearls (moti) for the biryani. Now in a pan heat oil n fry these balls carefully on medium flame.
Step 3.
Now for making biryani masala dry roast whole spices on sim flame in a pan and let it cool down.now In a jar grind all cool down spices n Biryani masala is ready.along with, mix the pinch of zarda color in 3-4spoons of water ,it will be used in layering.
Step4....
In a frying pan,add cooking oil,cashew nuts,fry until golden & set aside.now add cumin bayleaf,black pepper,and onion paste n roast till brown. Now add red chili powder, turmeric, coriander powder, biryani masala n saute it. Now add whisked curd n keep on stirring until it releases oil.now add little water to half of the gravy.its ready.
Step5.....
For layering take a pot or handi spread layer of boiled rice some gravy over it ,fried onions, sprinkle saffron dipped in milk over it.now spread mint leaves, cashews n some coriander leaves. Put some moti balls over it.now give a smokey aroma to it by burning a piece of coal n put it in a small bowl in centre of biryani and pour some ghee over it .now cover the pot tightly for some time n after that serve it.
Step6....
Take hung hung curd add a pinch of green cardamom powder n saffron milk drops to give a royal flavor. N serve with biryani.
Salad onion will surely give a compliance.
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Besan ka dhokla
#BPIC
Take a mixing bowl,put besan ,Add dahi ,add lime juice, Add water gradually (or as required),Mix it well , Then add ginger , greenchillies , turmeric powder , Add salt and mix it well Batter should be thick (as dosa consistency),Then add fruit salt (Eno) and mix it well,Pour batter in a greased plate microwave proof. Place it n microwave n Cover the lid n cook like idli fr 3 - 4 min n check with the help of knife if knife comes out clean dhokla is cooked.Now to prepare tadka, heat up the pan,Add oil,Add rai as oil heats up, Add some curry leaves now add water n sugar boil it n let it cool down after some time pour this water on dhokla and Cut it into pieces Serve with green chutney or ketchup So here\'s your Yummilicious Besan ka Dhokla ready!!!
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Baati with chutney
#BPIC
Baati: Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix this evenly. Now, with the help of water start making a firm dough and use water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes. Preheat the tandoor.make a masala for stuffing. Take boiled potatoes mash it .now heat a pan add 1tspnoil jira n hing. Saute it and add potatoesin it. Add salt red chili garammasala,Amchurpowder, dhaniya powder, saunf crushed, and green chilli. Mix it n cook for a while. Add coriander leaves. knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls .filling all the balls with stuffing In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in tandoor and cook till turns brownishfrom all over..it usually take 15-20 minutes in total in tandoor ,Once it’s done, you will see cracks, you\'ll know you have perfect baatis. When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist. Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and serve with chutney or dal if you like.
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Besan premix
First of all, how to make gram flour pre-mix? It is made both with and without garlic. In this pre-mix recipe, just do not take garlic. You can keep it refrigerated for 1 to 2 months and in the refrigerator for 5 to 6 months. You can take more or less quantity of pre-mix as per your requirement.
#BPIC
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#BPIC
Baked, potato mixture stuffed buns are tasty food for breakfast.
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#BPIC bread ki sweet gunjia is prepared with
\"No-Fire\" Concept ,Instead of the traditional flour dough that requires frying, the outer shell is prepared from flattened slices of crustless white bread and stuffedwith coconutmixture. These materials are pliable and set firmly without ever touching a stove.
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#BPIC
Bedmi Poori is a popular Delhi & UP breakfast dish consisting of deep-fried, crispy, and spiced puffed bread with a mixture of soaked urad dal and spices.
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#BPIC
Baked Chicken Pie:
*Chicken Pie Filling:*
1. Boil chicken, carrot, and potato. Shred/grate the chicken. Dice carrot and potato.
2. In a pan, melt butter. Add ginger-garlic paste & diced onion. Sauté.
3. Add peri-peri masala & chicken curry masala. Mix well.
4. Add shredded chicken, diced carrot, potato, chicken stock (for moisture), and a little cornstarch (to thicken). Mix well. Cook for 5-7 mins until thickened.
*Pie Crust:*
- Use all-purpose flour, butter, salt, and water to make a dough. Rest 30 mins.
- Roll out, fill with chicken mix, seal edges (crimp like in your pic).
- Brush with egg wash for golden finish. Bake at 180°C for 25-30 mins.
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#BPIC
BUN DOSA
Mix dosa batter (made with sooji,rice flour n curd)with lots of veggies ....pour n cook the mixture in a tadka pan to get bun shape ..in 5 mints it gets ready to serve with your choice of chatni
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#BPIC
BISCOFF CHEESE CAKE
Take 10 -15 biscoff biscuits
Grind them and mix this powdered biscuits with melted white butter
Set this mixture in a dish and press evenly
Beat cream cheese, whipping cream till it fluffy
Pour this over the biscuits crumble and cover it finely with the help of a spatula..
Put it in a refrigerator for atleast 1 hour for best results
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#HOLI26
Delhi is all about chaat . Holi is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it.
Delhi Special Chaat Platter
Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi
Ingredients::::
½ cup Oats flour
¼ cup rava / suji
¼ cup curd
¼ tsp turmeric
¾ tsp salt
1 cup water
oil, for roasting
1 cup paneer, grated
1 carrot, chopped
½ capsicum, chopped
1 tomato, chopped
3 tbsp sweet corn
2 tbsp coriander, chopped
½ tsp salt
Oats Vegetable Chilla
Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula.
Mix Vegetable paneer Pakora
In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.
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#Holi26
Motichur Laddu
Hey, Try this Motichur Laddu recipe, It is super easy and delicious.
Ingredients:
½ cup overnight soaked Chana Dal
½ cup Sugar
5 tbsp Water
Orange food colour
2 tbsp Ghee Magaj seeds
Cardamom Powder
Pista
Recipe:
1) Blend soaked Chana Dal coarse without adding water. Then cook coarse chana dal in the cooker until 2 whistles.
2) Fry this cooked mixture in ghee for 7-8 min and keep a side.
3) In a pan add sugar and water. Mix well and bring the mixture to boil until 2 thread consistency syrup. Add food colour, magaj seeds and cardamom powder; mix it.
4) In this syrup add fried dal and give a good mix. Keep this mixture aside for 1 hour. 5) Roll laddu from a mixture of the size and garnish it with pista.
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#Holi26
DhoklaChaat
Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.
Cooking Time: 40 min.
Serving: 3-4
Ingredients:
Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
1/2 cup urad dal
1/2 cup thick poha wash and soaked
1 tsp fenugreek seeds
Salt to taste 1 tbsp ginger paste
1 tbsp green chilly
**Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
**Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs.
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl.
**For green colour: 2 tbsp spinach puree- blanched and puree spinach
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil for chaat:
Sweet Dahi Green chutney as required
Date tamarind chutney as required
Red garlic chutney as required
Pomegranate seeds and fine sev
Fresh cilantro
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
2. Divide batter into 3 equal parts
3. First part add blanched spinach paste, mix well
4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high.
5. Let it cool apply oil, demold and cut into cubes.
6. Second part add blanched beet puree mix well
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
8. Cool, apply oil demold and cut into cubes.
9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
10. Cool, apply oil demold and cut into cubes.
11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
12. Sprinkle pomegranate seeds, sev and fresh cilantro.
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#Holi26
Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai.
Coconut Thandai Pudding Recipe
Ingredients
For the Pudding Base:
• 10 grams China Grass
• 1 cup Water (for melting China Grass)
• 2 cups Thick Coconut Milk
• 1/2 cup Condensed Milk (Milkmaid)
• 1/4 cup Sugar or to taste
For the Thandai Flavoring:
• 3-4 tbsps ready Thandai Powder
To garnish
• fresh grated coconut- as per choice
• Chopped almonds and pistachios- as per choice
• rose petals - as per choice
Method
• Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes.
• Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins).
• In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate).
• Add the thandai powder to the milk mixture. Stir well to combine.
• Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat.
• Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups.
• Let it cool to room temperature, then refrigerate for 1-2 hours until set.
• Unmould ,if it is set in moulds.
• Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled.
Suggestion- Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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#Holi26
Fruity Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Kiwis 2
• Black Grapes-1 cup
• Strawberries- 1 cup
Method -
• Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
• In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
• Divide this white base into four equal portions.
• For white –Keep aside white portion blended .
• For Green: Blend the first portion with chopped kiwis.
• For Purple: Blend the second portion with black grapes.
• For Pink: Blend the third portion with strawberries.
• Set: Pour the colourful mixtures into ice cream moulds with chopped fruits . Freeze for 8-10 hours or until completely frozen.
• Serve: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately .
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#Holi26
Coconut Thandai Panna Cotta, This fusion dessert, Coconut Thandai Panna Cotta, blends the refreshing, aromatic flavors of traditional Indian Holi-special thandai with the creamy, silky texture of an Italian Panna Cotta. By replacing dairy cream with coconut milk and using homemade thandai powder, this version offers a tropical, slightly lighter, and deeply aromatic experience, suitable for vegetarians. Ingredients • 400 ml Coconut Cream (or thick coconut milk) • 100 ml Coconut Water or Almond Milk • 1/2 cup Coconut Sugar or Stevia (to taste) • 4-5 tbsp Homemade Thandai Powder (almonds, cashews, pistachios, fennel, pepper, cardamom) • 1 tbsp Agar Agar Powder • 1 tsp Rose Water • Saffron strands (a pinch) • Chopped pistachios, dried rose petals, desiccated coconut to garnish –as required • 4 tsp -Thandai Powder for platter decoration Instructions • In a saucepan, combine the coconut cream, coconut water, sugar, and thandai powder. • Heat on medium-low, stirring continuously until the sugar dissolves and the mixture is well combined. Add saffron strands. Do not let it come to a rolling boil; just bring it to a simmer. • Add the agar agar powder and whisk continuously for 2-3 minutes to ensure it is completely dissolved. • Remove from heat and stir in the rose water. Let the mixture cool to room temperature. • Pour the mixture into round moulds or any serving bowl. Refrigerate for at least 4 hours or until completely set. • When completely set, unmould . • Top with chopped nuts, dried rose petals, and a sprinkle of desiccated coconut before serving. For platter decoration • -Place the fork face down (tines pointing down) in the center of the platter or across the rim. • Place a generous amount of thandai powder into your small sieve. Gently tap the sieve over the fork and the immediate surrounding area of the plate. o Aim to cover the entire fork and about an inch around it to ensure the shape is defined. • Carefully lift the fork straight up, avoiding any sideways movement that might smudge the impression. • Garnish the surrounding areas of the platter with rose petals and grated coconut to complement the thandai aroma.
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#HOLI26
Thandai Muffins
Holi special refreshing snack and ease to prepare can be made ahead, flavoured with festive essence thandai masala given modern baked twist which in result is healthy, tasty and loved by all age groups.
Cooktime: 25-30 minutes
Serving:2-3
Prep;
Thandai Masala
3-4 Almonds
4 cashews
3-4 Pistachios
3-4 Black peppercorns
1/2 tbsp Melon seeds
1 tsp poppy Seeds
1 tsp Fennel seeds
2-3 green cardamom
5-6 saffron strands
1/4 cup jaggery powder
3 tbsp Lukewarm water to soak above ingredients.
Muffins Ingredients:
1 cup whole wheat flour
1/4 cup jaggery powder
1/4 cup unsalted melted butter
1 tsp baking powder
1/4 tsp baking soda
1/2 cup lukewarm milk
1/2 tsp Rose syrup
Method:
1. Soaked the thandai ingredients in lukewarm water for atleast 2 hrs. Strained the nuts and keep aside water, grin nuts to a smooth paste.
2.Preheat oven @180 deg C and lined the medium 6 cup muffin tray with muffin liners.
3.In a mixing bowl, add butter, thandai paste and rose syrup mix well.
4. Sieve the dry ingredients mix into wet mixture combine mix well avoid lumps, to medium thick consistency, add milk to balance consistency.
5. Spoon batter into lined muffin tray fill till 3/4 tap it lightly surface it evenly, sprinkle pistachio and dry rose petals.
6. Bake for 20-25 mins once bake cooled down completely place on serving plate.
7. Garnish with pistachio powder, sliced almonds, dried rose petals and rose syrup.
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#Holi26
This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.
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#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.
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#Holi26
\"Rangeela paratha”
\"Rangeela paratha” is Holi special - Flower -Shaped Baked Veg Paratha
Rangeela paratha”- Dekhne mein best khane mein super tasty
A creative twist on traditional stuffed flatbread, these parathas are designed to look like flowers with vegetables -filled petals. By baking them, the exterior becomes flaky and crispy. It is an excellent, nutrient-dense lunchbox option for kids. The whole wheat flour dough is stuffed with a savoury, finely chopped vegetable mixture, offering a fun way to eat vegetables. This recipe creates a visually appealing \"flower petal\" shaped paratha,
Flower-Shaped Baked Veg Paratha
Ingredients
For the Dough:
• 1cups Whole Wheat Flour (Atta)
• 2tbsps butter or Oil+ 1 tsp melted butter
• Salt, to taste
• Water, for kneading (as needed)
For the Veggie-Cheese Filling:
• 1 cup finely chopped Carrot
• ¼ cup finely chopped Capsicum
• ¼ cup boiled corn kernnels
• ¼ cup Finely chopped Onions(optional )
• 2tsps Grated Mozzarella or Processed Cheese
• 1 tsp Ginger-Garlic paste
• 1Green chilies, finely chopped
• 1/2 tsp Garam Masala
• 1/2 tsp Chaat Masala
• Salt, to taste (adjust based on cheese saltiness)
To garnish- black pepper whole for eye
• tomato flower and micro greens as required
• Method
• In a bowl, combine whole wheat flour, salt, butter or Oil Gradually add water to knead into a smooth, soft, and pliable dough. Cover and rest for 15-20 minutes.
• In a separate bowl, mix all finely chopped vegetables and corn spices (garam masala, chaat masala, Ginger-Garlic paste chilies), and salt.
• Divide the dough into 4–equal balls.
• Roll a dough ball into a thin, large circle (about 6-7 inches).
• Place a portion of the stuffing in the centre.
• Using a knife, make 8 shallow cuts from the edge toward the center, without cutting through the center filling (this creates the petals).
• Gently lift each \"petal\" and fold it over slightly to expose the filling.
• stuff them vegetables mixture , individually, flatten slightly, and arrange them around a central dough circle, pressing the edges together before baking.
• Preheat oven to 200°C (400°F).
• Place the shaped parathas on a baking tray lined with parchment paper.
• Brush the top of each petal with melted butter or olive oil.
• Bake for 12-15 minutes or until the edges are golden brown and crispy.
Serve:
• Top each stuffed petal with ketchup dot .Place a tomato flower in centre .Garnish with green micro greens .
• Suggestion – If you don’t want to bake -cook on a hot, greased tava on low-medium heat, pressing down with a spatula until golden brown
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#Holi26
This Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai. Coconut Thandai Pudding Recipe Ingredients For the Pudding Base: • 10 grams China Grass • 1 cup Water (for melting China Grass) • 2 cups Thick Coconut Milk • 1/2 cup Condensed Milk (Milkmaid) • 1/4 cup Sugar or to taste For the Thandai Flavoring: • 3-4 tbsps ready Thandai Powder To garnish • fresh grated coconut- as per choice • Chopped almonds and pistachios- as per choice • rose petals - as per choice Method • Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes. • Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins). • In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate). • Add the thandai powder to the milk mixture. Stir well to combine. • Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat. • Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups. • Let it cool to room temperature, then refrigerate for 1-2 hours until set. • Unmould ,if it is set in moulds. • Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled. Suggestion Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.
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#Holi26
strawberry Makhana Paneer Icecream popsicles
This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required.
Ingredients
• Phool Makhana (Lotus Seeds)- 1 cup,
• Fresh Paneer)- - ½ cup,
• Low-fat or Toned Milk- 1 cup
• Almonds (soaked and peeled)- 10-12,
• Cashewnut powder- 2 tbsp.
• Powdered Sugar - 4-5 tbsp
• Strawberries- 1 cup
Sauces to serve with –
• Strawberry sauce – as required
• Cape gooseberry (golden berry ) rasbhurry sauce –as required
Method -
Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy.
In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency.
Divide this white base into four equal portions.
For white –Keep aside white portion blended .
For Pink: Blend the third portion with strawberries.
Set: Pour the pink mixtures into ice cream mould with chopped strawberries .
Insert wooden stick in each mould while it is semi set .
Freeze for 8-10hours or until completely frozen.
Pour sauces over plate in holi play style and serve .
: Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .
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#Holi26
Strawberry -Makhana Paneer Icecream popsicles This recipe is a brilliant \"calcium hack\" for traditional ice cream. By using Paneer and Makhana (Lotus Seeds), we are essentially creating a frozen super food dessert that has the creamy mouth feel of a gelato without the heavy saturated fats of dairy cream. It’s vibrant, naturally colourful, and packs a serious nutritional punch. A creamy, nutrient-dense frozen treat made from makhana, paneer, and fresh fruit—no heavy cream required. Ingredients • Phool Makhana (Lotus Seeds)- 1 cup, • Fresh Paneer)- - ½ cup, • Low-fat or Toned Milk- 1 cup • Almonds (soaked and peeled)- 10-12, • Cashewnut powder- 2 tbsp. • Powdered Sugar - 4-5 tbsp • Strawberries- 1 cup Sauces to serve with – • Strawberry sauce – as required • Cape gooseberry (golden berry ) rasbhurry sauce –as required • Method - Soak the lotus seeds , peeled almonds and cashew powder, in milk for at least 1 hour until they are soft and spongy. In a high-speed blender, combine the soaked makhana (with the milk), peeled almonds, cashew powder, sugar, and paneer. Blend until it reaches a silky, mousse-like consistency. Divide this white base into four equal portions. For white –Keep aside white portion blended . For Pink: Blend the third portion with strawberries. Set: Pour the pink mixtures into ice cream mould with chopped strawberries . Insert wooden stick in each mould while it is semi set . Freeze for 8-10hours or until completely frozen. Pour sauces over plate in holi play style and serve . : Dip the moulds in warm water for 5 seconds to unmould easily. Serve immediately in plate with colourful sauces .
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#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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#Holi26
Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)
Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
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#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.
Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.
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#Holi26
The Rice Paper Golgappa is a modern, viral, and healthier twist on the traditional Indian street food, Pani Puri and twist on the traditional Holi treat. It utilizes Vietnamese rice paper sheets to create a crispy, gluten-free shell that puffs up instantly when fried or air-fried.
Rice Paper Golgappa
Ingredients:
• 4-5 large rice paper sheets,
• water for soaking,
• oil for spray for air fryer
• 2 boiled potatoes (mashed),
• 1/2 cup boiled chickpeas/black gram,
• 1/2 tsp red chilli powder,
• 1/2 tsp chaat masala,
• salt to taste.
Pani
• 1 cup water,
• 1 sachet jaljeera powder OR mint-coriander paste,
• boondi (optional).
Method:
1. Take two large rice paper sheets and stack them together (stacking ensures a better, thicker crunch).
2. Dip the stacked sheets into a bowl of water for a few seconds until they become soft and pliable.
3. Place the softened sheets on a flat surface and use a small circular cookie cutter or a sharp-edged bowl to cut out small circles.
1. Lightly oil the circles and air-fry at 160-170°C for 5 minutes until crisp.
4. Make a small hole in the center of the crispy rice paper puri, fill with potato-chickpea mixture, dip into spicy Pani, and enjoy immediately.
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#Holi26
This Instant Bread Malai Gujiya is a quick, no-fry dessert that mimics the taste of traditional gujiya and rasmalai. Bread rounds are flattened, stuffed with a rich, creamy sweet malai-nut mixture, shaped into gujiyas, and then dipped in a light, fragrant saffron-sugar syrup.
Bread Malai Gujiya (No-Fry/Instant)
Ingredients
For the Bread Shells:
• 6-8 White Bread Slices (fresh)
• Water or milk (for sealing)
• For the Sweet Malai & Nut Stuffing:
• ½ cup Thick Malai (milk cream)
• 2-3 tbsp Powdered Sugar (adjust to taste)
• 2 tbsp Mixed Dry Fruits (finely chopped: almonds, cashews, pistachios)
• ½ tsp Cardamom Powder (elaichi)
• 1 tbsp Desiccated Coconut (optional)
For the Saffron Sugar Syrup (Chasni):
• 1 cup Sugar
• 1 cup Water
• 4-5 Saffron Strands (kesar)
• ¼ tsp Cardamom Powder
• For Topping/Garnish:
• 1 tbsp Pumpkin Seeds (roasted)
• 2tsps Dessicated coconut
• As required Glazed cherries halves
Method
• In a saucepan, mix 1 cup sugar and 1 cup water.
• Bring to a boil, then add saffron strands and cardamom powder.
• Simmer for 4-5 minutes until the syrup is slightly sticky (one-string consistency is not necessary, just sticky).
• Turn off the heat and let it cool down to warm/room temperature.
• Heat malai for 1-2 minutes until it softens.
• Mix in the powdered sugar, chopped dry fruits and cardamom powder.
• Let the mixture cool down completely before stuffing.
• Cut off the brown edges of the bread slices.
• Using a rolling pin, flatten each bread slice as thin as possible.
• Using a round cutter or a bowl, cut the bread into round shapes.
• Apply a little milk or water to the edges of the bread circle.
• Place 1 tablespoon of the prepared malai stuffing in the center.
• Fold the bread in half to form a semi-circle (gujiya shape) and press the edges firmly to seal.
• Dip the sealed bread gujiyas into the saffron sugar syrup for just 10-15 seconds (do not soak long, or they will break).
• Remove from the syrup and place on a serving plate.
• Top generously with roasted pumpkin seeds, glazed cherries , and desiccated coconut .
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#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing
Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste
Ajwain - 1/2 tsp
Oil - 3-4 tbsp
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required
For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder
Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.
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#HOLI26
Dal Dhokli Ravioli
If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy lentil sauce. So this holi make our traditional dish with a twist .
INGREDIENTS:
FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste
FOR RAVIOLIS DOUGH:
Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough
FOR STUFFING:
Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp
Process ::::
Boil all Dals by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.
Roll the dough and cut circular raviolis using any bowl or a cookie cutter.
Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.
Prepare tadka for Dal by heating butter in pan.
Add onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .
For plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.
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#Holi26
Recipe name -dahi bhalle
Ingredients:-
1) mung daal 1 cup
2)Udad daal 1 cup
3)Salt as per test
4) Ginger green chilli peast 1 spoon
5) oil fry karne ke liye
6) card 2 cup
7) sugar
9) green chutney
10) red meethi chutney
Recipe
Udad daal ko aur mung daal ko aadha ghante ke liye bhigona padta hai
FIR donon ko अलग-अलग mixi ki jar mein dalkar Barik pisna padta hai
Ab Jo Bator ban gaya hai usmein salt aur Ginger aur green chilli ka jo pest Hai vah dalkar unko acchi tarah Se mix karna hai
Ab Jo Bator hai usko ek hi side per chalana hai jisse ki vah Bator ekadam fluffy aur soft ho jaaye
Ab gas per ek pen mein oil garam hone ke liye rakhna hai
Oil garam Ho jaaye uske bad Jo Bator Hai usmein se थोड़े-थोड़े portion oil mein dalne hain
Dhimi aanch per hamen Jo bhale Hai dahi bhalle usko fry karna hai
Ab acchi tarah Se fry Ho jaaye uske bad usko ek bowl mein garm Pani lena hai aur usmein dalne Hain
5 minut garm Pani mein rakhne Hain FIR uske bad usko thande Pani mein dalne Hain
Ab thande Pani Se hamen halke hathon se nichod ke ek bowl mein nikal lena hai
Ab ek serving plate leni hai jiske andar hamen niche bhalle rakhne Hain
Uske upar humne Jo sweet card yani ki sweet dahi banaya hai usko dalna hai
Uske upar hamen red meethi chatni dalni hai uske upar green chatni dalni hai
Uske upar hamen halki halki red chilli powder coriander powder aur thoda sa chat masala dalna hai
Ab uske upar coriander leaves aur pomegranate dalna hai
Ready Hai hamari dahi bhalle ki plate
Yah hamari
Holi ke tyohar mein yah ham har time yah dish banate hain
Thank you -
#HOLI26 3 tier Holi cheese cake For Cheesecake Base:
1.5 cups digestive Biscuit crumb
2 tbsps sugar powdered
5 tbsps butter melted
Ingredients for rose cheesecake layer:-
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
2 tbsp rose sprup
1 tbsps gelatin (bloomed in 1 tbsp boiling water)
1 tbsp rose water
2 tbsp rose petal
Ingredients for saffron cheesecake layer:-
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
1 tsp saffron soaked in warm 1 tbsp milk
1 tbsp gelatin (bloomed in 1 tbsp boiling water) 1/2 tsp vanilla bean paste
1-2 tbsp pistachio
Ingredients for Thandai cheesecake layer:
1/2 Cup cottage cheese fresh
1/4 cup yogurt thick
1/2 cup whipping cream
1/2 cup sugar
1/2 tsp cardamom essence
3 tbsp thandai paste
1 tbsps gelatin (bloomed in 1 tbsp boiling water)
Instructions for cheesecake base:-
In a bowl mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom of a well greased 8 inch spring form pan. Place in the refrigerator to set while you make the filling.
Instructions for rose cheesecake (1 layer) :-
In a blender blend cheese, yogurt, cream, sugar, gelatin mixture, rose petals and rosewater until everything is well incorporated. Now add rose syrup and give one more whisk. Pour the mixture into the biscuit base , smooth the top.Cover and refrigerate for at least 2-3 hours.
Instructions for saffron cheesecake (2 layer):-
In a blender blend cheese, yogurt, cream, sugar, gelatin mixture,vanilla bean paste and pistachio until everything is well incorporated. Now add saffron infused milk, and give one more whisk. And Pour the mixture on the first layer, smooth the top.Cover and refrigerate for at least 2-3 hours.
Instructions for thandai cheesecake (3 layer):-
In a blender blend cheese, yogurt, cream, sugar,cardamom essence and gelatin mixture until everything is well incorporated. Now add Thandai paste and give one more whisk. And Pour the mixture on the 2 layer, smooth the top.Cover and refrigerate for at least 2-3 hours. And finally Garnish with rose petals, pistiaco, saffron . And serve
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Chole Aloo Dahi Papdi Chaat
#Holi26
Chole Aloo Dahi Papdi Chaat is a flavourful,crispy,sweet and tangy street food and is popular all over India.Simple kitchen staples are assembled to create a mouthwatering snack which is topped with chilled yogurt or dahi and drizzled with green and tamarind chutney.
Ingredients:
1 cup chole( chickpeas) boiled
1 potato boiled and cubed
1 onion chopped finely
1 tomato chopped
1 small cucumber chopped
1/2 cup thick yogurt
1 tsp chaat masala
1 tsp roasted jeera ( cumin) powder
1/4 tsp red chilli powder
2 tbsp sweet tamarind dates chutney
2 tbsp green ( pudina and mint) chutney
1 lemon
1 green chilli chopped finely
As per taste salt
10-12 papdi
Method:
Soak chickpeas overnight. Next day pressure cook it with 2 cups water, 1 pinch baking soda, and 1/2 tsp salt, upto 4-5 whistles. Open lid when pressure releases on its own.The chickpeas should be soft but not mushy.Set aside
Cube the boiled potato into small pieces.Chop finely, tomato, cucumber, onion and coriander.
For making papdi:
Mix 3/4 cup maida with 1/4 cup wheat flour.Add 1/4 tsp salt, 1/4 tsp ajwain, 1/2 tsp baking powder, and 2 tbsp refined oil.Mix well and add 1/2 cup water gradually or as needed.Knead into a pliable dough.Cover and set aside for 10 minutes.Later Divide the dough into 3 parts and roll out a thin chapati.Prick with a fork and cut into rounds with a cookie cutter or lid.Heat oil and fry papdis in low flame till crispy and golden brown. Remove from oil and spread on a kitchen tissue. Cool and sprinkle chaat masala.and store. Optionally store-bought papdis may be used.
Add 2 tbsp powdered sugar to the chilled yogurt.Whisk the yogurt till smooth.Add some chaat masala, roasted cumin powder, red chilli powder, black salt and whisk till mixed well.Refrigerate.
For making chaat :
Spread a layer of boiled chickpeas.Add cubed potatoes, onion,cucumber and tomato.Arrange few papdis around the plate.Drizzle chilled yogurt.Top it with green and tamarind chutney. Sprinkle some lemon juice, chaat masala, black salt, roasted cumin and red chilli powder.Garnish with chopped coriander and serve chilled immediately. From sour to sweet, tangy to spicy,this chaat has all the flavours in one dish and perfect for any parties and special occasions like Holi. So dig in the flavours of this yummy chaat and relish with your loved ones !
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#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.
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#wd26
My biggest inspiration and through these women whom I have develop passion, dedication and creativity toward cooking are my grandma and my mom.
When I was younger, I used to watch my grandma cook. She would carefully prepare the ingredients and teach me how to mix, taste, and season the food. While watching her cook made me curious and excited to learn. She encouraged me to help her, and little by little I started cooking simple dishes on my own.
From my mom, I have learned consistent in taste, balance in flavours, textures, keep experimenting with traditional recipes which elevated my journey today from home maker to home chef as well as food creator.
Sharing pic of my two inspiring pillars of my life .
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#Holi26
Presenting my fusion dessert – Tropical Cannoli Gujiya with Salted Rabri Cream. Crispy cannoli-style gujiya shells filled with pineapple and smooth rabri cream.
A perfect balance of sweetness, tanginess and creamy richness in every bite. ✨🍍🍽️
Tropical Cannoli Gujiya with Salted Rabri Cream (2–3 servings) 🍍✨
1-Gujiya / Cannoli Shell
Maida /whole wheat flour– 1 cup
Sesame seeds -1/4tsp
Ghee / Oil – 1 tbsp
Salt – 1 pinch Water – as needed
Method: Maida, ghee aur salt mix karke tight dough banaye. 15 min rest kare. Patla belkar cannoli/gujiya shape me mould kare aur medium heat par golden crisp fry kare.
2- Pineapple Filling Finely chopped
pineapple – ½ cup
Sugar – 1½ tbsp
Butter – 1 tsp
Chaat masala -1/4 tsp
Mint powder –pinch
Method: Butter garam karke pineapple add kare. Sugar daal kar 3–4 min cook kare jab tak halka thick ho jaye. End me mint powder mix karke cool hone de.
3-Salted Rabri Cream
Full cream milk – 500 ml
Fresh cream – 2 tbsp
Sugar – 1 tbsp
Salt – 1 pinch
Cardamom powder – pinch (optional) Method: Milk ko slow flame par reduce karke thick rabri banaye (about half). Sugar, cream aur pinch salt add karke smooth whisk kare taki piping consistency aa jaye.
4-Assembly Fried cannoli shells me pehle pineapple filling daale. Upar se salted rabri cream piping se fill kare. Powdered sugar, cherry aur pineapple pieces se garnish karke serve kare. 🍒🍍
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#Holi26
Salted Rabri Cream Dome with Paneer filled Crispy Gujiya lotus tart
Ingredients -
Rabri Cream Dome
White chocolate -100 gm
1 cup homemade sweetened thick rabri
1 pinch salt (sweetness balance karne ke liye)
Gujiya Tart filling
Paneer -100 gm chopped
Black pepper powder -1/4 tsp
Salt -1/2 tsp
Soye sauce -1/2 tsp
Lemon - 1/2 tsp
Mint leaves -3-4 chopped
Honey - 1 tbsp
Method - Pan me butter, paneer cubs and masale daal kar ache ae mix kare then usme soye sauce, honey and mint and lemon daal dijiye and flame se hata kar cool kar lijiy.
Crispy Gujiya Petals
½ cup maida
1 tbsp suji
1 tbsp ghee
pinch salt
water for dough according to you
oil for frying
Plating fruit coulis / sauce brush
stroke mint leaves
Method
1-Rabri Cream Thick rabri ko bowl me smooth whisk karo.white chocolate ko melt karke Silicone mould me brush se equally spred karke extra chocolate ko nikal do or shell ready karo then usme thick rabri fill karke fridge me 2–3 hours chill karo taaki dome shape set ho jaye.
2-Crispy Gujiya Petals
Maida, suji, ghee aur salt mix karke tight dough bana lo. Dough ko patla roll karke strips cut karo. Tart mould me set karo or baaki Strips ko fold karke petal shape bana lo. Medium oil me fry karo jab tak golden aur crispy na ho jaye , aap isse bake bhi kar sakte h 180° par
3- Plating Plate par sauce ka brush stroke design banao. Beech me rabri dome unmould karo. Dome ke around crispy gujiya petals arrange karo flower jaisa. Top par mint leaf aur edible silver se garnish karo.
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#Holi26
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)
Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.
Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves.
When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste.
Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g
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#Holi26 Strawberry Energy Delight: Sattu–Makhana Laddu & Strawberry Dry Fruit Smoothie (Vegan) .
1️⃣ Sattu & Dates Energy Laddu
Ingredients
1 cup sattu (roasted gram flour)
1 cup soft dates (khajoor), seeds removed
2–3 tbsp ghee
2 tbsp chopped nuts (almonds, cashews, pistachios)
1 tbsp sesame seeds (optional)
½ tsp cardamom powder
Method
Roast the sattu
Heat 1 tbsp ghee in a pan and roast the sattu on low flame for 2–3 minutes until aromatic.
Cook the dates
Add chopped dates with a little ghee and cook for 1–2 minutes until soft and sticky.
Mix ingredients
Add roasted sattu, chopped nuts, sesame seeds, and cardamom powder. Mix well.
Shape the laddus
While the mixture is warm, take small portions and roll into round laddus.
2️⃣ Strawberry Makhana & Dry Fruit Smoothie (No Milk)
Ingredients
1 cup fresh strawberries (washed and chopped)
8–10 makhana (fox nuts)
6–8 almonds
4–5 cashews
2 dates
Method
Roast the makhana
Dry roast the makhana for 1–2 minutes until crisp and let them cool.
Blend the ingredients
Add strawberries, roasted makhana, almonds, cashews, and dates to a blender.
Blend until creamy
Blend well until it becomes a thick, creamy smoothie. The juice from strawberries helps in blending, so no milk is needed.
Serve fresh
Pour into a glass or bowl and enjoy immediately.
✨
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#Holi26 Nutri-Oats Power Pancakes (Healthy, No Atta & No Egg)
Ingredients
1 cup oats (ground into oat flour)
2 tbsp curd (yogurt)
2 tbsp chopped nuts (almonds, cashews, or walnuts)
1–2 dates (optional, for natural sweetness)
½ tsp baking powder
A pinch of salt
Little water to adjust the batter
1 tsp ghee or oil for cooking
Method
Prepare oat flour
Grind the oats in a blender until it becomes a fine flour.
Make the batter
In a bowl, mix oat flour, curd, baking powder, salt, and chopped nuts. Add a little water and mix to form a smooth batter.
Add sweetness (optional)
Add finely chopped or crushed dates if you want a naturally sweet taste.
Cook the pancakes
Heat a non-stick pan and lightly grease it with ghee or oil. Pour a small ladle of batter and spread slightly.
Flip and cook
Cook on medium flame until golden brown, then flip and cook the other side.
Serve
Serve warm with fresh fruits, honey, or nut butter.
✨ These Nutri-Oats Power Pancakes are fiber-rich, wholesome, and perfect for a healthy breakfast. 🥞🌱
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#Holi26*Malpua with Rabdi Twist*
Ingredients.... 5 bread, 2 bananas, 5 dates, 1/2 cup milk 1/2 teaspoon fennel, 5 peppercorns, Ingredients for Rabdi....... 1 liter milk, 5 dates, saffron, 1 teaspoon sugar, Crush red dragonfruit Orange syrup for serving I have made it by adding 1 teaspoon sugar to fresh orange and boiling it. Method...... Crush dates and bananas in a mixer with milk and make a paste. Add bread pieces to it and crush it. Make a batter. Add fennel and pepper to it. Put ghee in a non-stick pan and take out small Alpua. How to make rabdi... Boil milk on low heat till it reduces to half then add crushed dates and boil for 2 minutes then add saffron and sugar and let it boil for 5 minutes. The rabdi is ready. Now when the rabdi cools down, add some crushed red dragonfruit to it. And let some rabdi remain like that. Now put one malpua in a plate and pour orange syrup on it and pour the rabdi with dragonfruit then put another malpua and pour orange syrup on top and pour white rabdi and have prasad.
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#HOLI26 Healthy and delicious, Khandvi is a light Gujarati snack made with gram flour (besan) and yogurt. To prepare it, take 1 cup besan, 1 cup curd, and 2 cups water in a bowl. Add ½ teaspoon turmeric powder, 1 teaspoon ginger-green chilli paste, and salt to taste. Mix everything well until the batter becomes completely smooth and lump-free. Pour this mixture into a pan and cook it on medium flame while stirring continuously so that no lumps form. After a few minutes the mixture will start thickening; keep stirring until it becomes smooth and spreadable. Quickly spread a thin layer of this cooked batter on the back of a plate, tray, or clean kitchen counter. Allow it to cool for 2–3 minutes, then cut it into long strips and gently roll each strip to form beautiful khandvi rolls. For tempering, heat 1 tablespoon oil in a small pan, add 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, and a few curry leaves, and pour this tempering over the rolls. Finally garnish with grated coconut and chopped coriander leaves. Soft, melt-in-the-mouth Gujarati khandvi is ready to serve. 🌿
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Recipe Name... Motichoor Sandesh Cup
#Holi26
Ingredients...
Besan... 2cup
Pinch of salt
Red food colour...2 drops (optional)
Roasted Watermelon seeds... 1tbspn
Water ...1 cup
Oil for deep fry
For Sugar syrup
Sugar... 1 cup
Water...1/2 cup
For Sandesh...
Mawa ...150gm
Desiccated coconut...50gm
Sugar... 50 gm
Cherry for decoration
Method...
In a mixing bowl take besan, salt & food colour. Mix it well & slowly add water to make a thick batter without any lump.
Heat oil & add small portion of besan batter using a spatula. Fry it well & make it little cool.
Then take all the fried besan in a mixing jar & coarsely grind it.
In a kadhai add sugar & water. Boil it well & make a semi thick syrup ( no need to make one string, just make a little sticky).
Add the grinded besan in syrup, cook it for few minutes,add watermelon seeds,mix it well & switch off the flame. Leave it for 15mins or till it will observe the syrup.
Make it little cool & then take some small mould. Fill the mould with some motichoor mixture leave the middle portion.
Keep it in fridge for sometime to set the cup.
In the mean time in a hot pan add sugar & leave it to make caramel. Within a few minutes it will start to melt & became red in colour. Gently add grated Mawa & desiccated coconut. Mix it well & cook it for few minutes. Make it little cool then.
Now take the motichoor cup & fill it with Sandesh topping with chopped cherry.
Delicious Holi dessert is ready to serve.
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#HOLI26 This 💫healthy roasted chana chaat 💫 is a quick, crunchy, and flavorful snack that needs very minimal cooking. In a bowl, combine roasted chana, finely chopped onions, tomatoes, green chilies, and small diced boiled potatoes. Add salt, red chili powder, turmeric powder, and chaat masala according to taste and mix everything well. Now prepare a simple garlic tadka. Heat a little oil in a small pan and add finely chopped garlic. Let the garlic turn slightly golden and aromatic. Pour this hot garlic tadka over the chaat mixture and mix gently so the flavors blend beautifully. Finally, add freshly chopped coriander leaves and squeeze fresh lemon juice on top for a refreshing tangy taste. Garnish with lemon slices and serve immediately for a delicious, protein-rich, and healthy snack🌻
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Thandai Parfait 🩷💚🧡
Since thandai is such an iconic drink enjoyed during Holi, I wanted to bring those familiar flavours into a dessert. I created a chilled parfait using a rabdi base, infused with saffron, nuts, and warm aromatic spices that reflect the classic thandai profile. It’s served over colourful white chocolate crumb for a bit of crunch and finished with pistachios, almonds, and rose petals, capturing the colours and festive spirit of Holi.
Serves: 4 small parfaits
Preparation Time: 20 minutes (plus 2-3 hours for setting)
Ingredients:
For the Parfait:
- Milk (full-fat) - 2 liters
- Thandai masala - 5-6 tbsp
- Sugar - 6 tbsp
- Gelatin - 1 tbsp
- Water - 3 tbsp
For the Thandai Masala:
- Almonds - 4 tbsp
- Pistachios - 3 tbsp
- Black peppercorns - 1 tbsp
- Fennel seeds - 1 tbsp
- Green cardamom - 8 pods
- Melon seeds - 2 tbsp
- Poppy seeds - 2 tbsp
- Saffron - a pinch
- Dry rose petals - 2 tbsp
- Ginger powder - 1 tsp
- Nutmeg (grated) - 1/4 piece
For the White Chocolate Crumb:
- Caramelised white chocolate - 200g
- Food color - few drops
Instructions:
For the Parfait:
1. Soak gelatin in water for 5 minutes until it blooms.
2. Blend all the Thandai Masala ingredients into a fine powder.
3. Heat milk in a pan until slightly reduced, then add sugar and stir until dissolved.
4. Mix in the Thandai Masala and let it infuse for 5 minutes. Strain to remove coarse bits.
5. Stir in bloomed gelatin until fully dissolved.
6. Pour into a mold or ring and freeze for 4-6 hours until set.
For the White Chocolate Crumb:
1. Divide the caramelised white chocolate into batches and mix each with a different food color. You can use any color of your choice.
Assembly:
1. Spread the caramelised white chocolate crumb on a serving plate.
2. Unmold the Thandai Parfait disc and place it on top.
3. Garnish with slivered almonds, melon seeds, and rose petals.
#Holi26
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हल्दीराम वाली नागपुर संतरे की बर्फी सिर्फ 15 मिनट में बना कर तैयार करे, Holi special Nagpur Orange Burfi, Santre ki Barfi Nagpur orange barfi Ingredients: · 5 orange · ½ cup milk · 1 milk powder · 1 tsp ghee · ¾ cup sugar · 1 & ½ cup desiccated coconut Method: · Peel and remove unwanted skin orange · In a pan add ½ cup milk, 1 milk powder, 1 teaspoon ghee mix well until it binds together then remove the khoya in a bowl · In a pan add orange pulp, mesh it well then add ¾ cup sugar mix well then add 1 & 1/2 cup desiccated coconut, add khoya mesh it well then cook until the bubbles disappear · Grease thali with ghee set the orange mixture onto let it cool · Cut and serve delicious Nagpuri orange barfi
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Basket Chat Puri
This is a popular Indian street food snack where crispy, cup-shaped puris are filled with a variety of tangy, spicy, and sweet ingredients. It is a holi savoury chaat.
Serves: 4
Preparation time : 20 min
Ingredients:
Base & Fillings -
10 pieces - Basket Puris (crispy flour cups)
2 pieces - Potatoes (boiled and cubed)
1 piece - Onion (finely chopped)
Spices & Seasoning-
1 tsp - Red chili powder
1 tsp - Chaat masala
1/2 tsp - Roasted cumin powder
Salt to taste
Chutneys & Toppings-
1/2 cup - Date & Tamarind chutney (sweet & tangy)
1/2 cup - Garlic chutney (spicy)
1/2 cup - Green chutney (mint/coriander)
1/2 cup - Fresh yogurt (plain/sweetened)
1/2 cup - Sev (thin crunchy gram flour noodles)
1/2 cup - Pomegranate seeds
Coriander leaves (freshly chopped)
Boondi (small crunchy gram flour balls)
Instructions:
1. First boil the potatoes and mash them. Add salt and chilli to it. Mix well. Prepare the remaining ingredients. 2. Arrange the basket puri in a plate, put potatoes and onions in it. Then add green chutney, gali chutney, garlic chutney and curd.
3. Now add chaat masala, cumin powder and sev on it then garnish the basket chaat puri with boondi, pomegranate seeds and coriander.
4. The basket chaat puri is ready. Serve immediately.
#HOLI26
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#Holi26
“This is my healthy non-fried Golden Garden Lauki Tikki, made with fresh bottle gourd and aromatic spices. It is lightly roasted to keep it nutritious yet crispy, served with fresh herb chutney for a refreshing flavour.”
Golden Garden Bottle Gourd Tikki (Non-Fried)
Ingredients
1 cup grated bottle gourd (lauki) – squeezed to remove excess water
2 tbsp roasted gram flour (besan)
2 tbsp bread crumbs or oat powder
1 small boiled potato (for binding)
1 tbsp finely chopped onion (optional)
1 tsp ginger–green chilli paste
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp black pepper powder
½ tsp garam masala
1 tbsp fresh coriander leaves (finely chopped)
Salt to taste
1 tsp oil (for roasting)
Method -
Grate the bottle gourd and squeeze out all the excess moisture using your hands or a cloth.
In a mixing bowl, combine the grated bottle gourd, mashed boiled potato, roasted besan, bread crumbs, ginger-chilli paste, chopped onion, coriander leaves and all the spices.
Mix everything well to form a soft mixture. Shape the mixture into small round tikkis. Lightly coat them with bread crumbs for extra crispiness if desired.
Heat a non-stick pan and brush it lightly with oil.
Place the tikkis on the pan and cook on low to medium heat, turning occasionally until both sides become golden and crisp.
Serve hot with mint-coriander chutney or yogurt dip.
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#Holi2026 For Outer Cover:
2 cups maida (all-purpose flour)
4 tbsp ghee (moyan)
Pinch of salt
Water (as needed)
For Filling:
1 cup mava/khoya (grated)
½ cup powdered sugar
¼ cup chopped almonds
¼ cup chopped cashews
2 tbsp raisins
2 tbsp chironji (optional)
½ tsp cardamom powder
1 tbsp desiccated coconut (optional)
For Frying:
Ghee or oil
👩🍳 Method
1️⃣ Prepare Dough
Mix maida, salt & ghee.
Rub well until crumbly.
Add water gradually and knead into a stiff dough.
Cover and rest for 20–30 minutes.
2️⃣ Prepare Filling
Lightly roast mava on low flame until slightly aromatic (do not brown).
Let it cool completely.
Add powdered sugar, dry fruits, coconut & cardamom.
Mix well.
3️⃣ Shape Gujia
Roll small puris.
Place 1–2 tbsp filling in center.
Fold into half-moon shape.
Seal edges with water and press using fork or gujia mould.
4️⃣ Fry
Heat ghee on medium-low.
Fry gujias on low flame until golden and crispy.
Cool completely before storing.
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#Holi26
Crispy Khaja
For Dough:
2 cups flour
1/2 cup Ghee
Water as required
For Paste:
2 tbsp Ghee
2 tbsp flour
For Sugar Syrup:
1 cup Sugar
1/2 cup Water
Few drops Lemon juice
Sugar Syrup: Take the sugar and water in a pan. Bring it to a boil and add the lemon juice. Simmer the syrup for 7-8 minutes till a syrup of 1 string consistency is obtained. For Paste, mix Ghee & All Purpose Flour & make a paste. Take the Flour in a bowl and add the ghee. Rub the ghee well into the flour till you have a mixture of crumbly texture. Add a little water at a time and knead a dough of stiff consistency. Divide the dough into 6 equal sized balls. Roll out each ball into a large thin chappati. Apply paste on 1 Chapati then put another Chapati on it & apply paste on it as well. In the same way join 6 Chapatis together then make a roll. Cut their ends & cut the roll inot 1/2inch thick pieces. Heat oil in a pan to medium hot. Press the pieces slightly & fry them in the medium hot Oil. Reduce the heat after adding the khaja and fry them till the bubbling is reduced and the khaja is pink in colour. Remove the khaja and cool slightly. Soak the fried Khaja in the lukewarm Sugar Syrup for about 2 minutes and remove.Cool completely till the syrup solidifies over the Khaja. Enjoy
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#Holi26
Dishname Moogdal Mava halwa
Ingredients :-
300 g moong dal
300 g mava(khoya)
300 g ghee
For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals
Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water)
Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.
Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.
For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally.
Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.
moong dal halwa is ready.
Enjoy.
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#Holi26
Gulkand and Mawa_stuffed Gujiya
Happy Holi 💐💐💐💐
Gulkand -mava stuffed guzia is an interesting way of making guzia made with mava, gulkand and lots of dry fruits stuffing. The deep fried guzia is more attractive and tasty. Ingredients::-
1 cup-all purpose flour
1/4 cup-ghee
200 gm- mava
1/2 cup-powdered sugar
1tsp- cardamom powder
2tbsp-cashew chopped
2tbsp- raisin chopped
2tbsp- pistachios chopped.
2tbsp- almonds chopped
1 tbsp- gulkand
Oil or ghee for frying
Silver berq as required
Water as required
Method;;--
👉in a bowl add mava, powdered sugar,gulkand, chopped nuts, and cardamom powder and mix. Cover and keep aside.
👉in another bowl add all purpose flour, and 1/4 cup ghee and knead a soft dough adding with sufficient water. Cover and keep rest for 10 minutes
👉for preparing guzia make medium sized ball from all purpose flour dough. With the help of rolling pin roll the slightly thick round shape puris.
👉now place 1 tbsp of prepared gulkand ,dry fruits mava stuffing. Shape the guzia with your hands or with mould. Make all guzia like this.
👉heat oil or ghee in a kadhai and fry guzia on medium hot oil till golden brown in color. Drain over the kitchen towel to remove excess oil or ghee.
👉garnish with silver berq and enjoy with your family and friends on Holi festival.
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#Holi26
dishname_ fruits custard
Ingredients::-
1/2 litre-milk
2-3 tbsp_vanilla custard powder
1tsp-cardamon powder
1cup-grapes cut in halves
1orange-peeled and deseed
1/2cup-red dry cherry chopped
2-3-bananas peeled and chopped in small piece
2tbsp-chopped almonds and walnuts
Water as required
Method::-
👉Boil milk in a heavy bottomed pan. When it comes to boil and reduced a little bit add suger and stir.
👉In a cup add custard powder and 1/2 cup of water or cold milk and mix. Make a lumps free paste.
👉keep the flame on low and add custard paste into boiling milk slowly. Stir continuously so that there is no lumps is formed. Add cardamom powder and stir. 👉Cook for 4-5 minutes on low flame. The mixture will thickens slowly . Remove from heat and allow the custard to cool in room temperature completely.
👉After cool down keep the custard in fridge to chill it before adding the fruits. 👉Once the custard has cooled add the chopped fruits and nuts. Mix and serve chilled garnish with some nuts.
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#Holi26
Dish _ Watermelon Juice
Ingredients 👇
🥗3 cup- seedless Watermelon pieces
🥗2 tsp- fresh lime juice
🥗1/2 tsp- jinger juice
🥗1/2 cup- sugar
🥗Mint leaves as required
🥗ice cubes as required
Method 👇
✍️In a blender add Watermelon pieces and blend until smooth.
✍️Strain the juice with the help of strainer.
✍️Transfer the juice in a bowl and add fresh lime juice, ginger juice and sugar. Mix till suger dissolve. Add ice cubes
✍️Serve garnish with mint leaves.
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Kesariya Thandai
As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.
Serves: 4
Preparation time: 10 min
Ingredients:
1 Liter Amul Gold Milk
4 tsp Rock Sugar (Mishri)
2 tsp Dried Rose Petals
8 tsp Thandai Masala:
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds (Khus Khus)
2 tsp Melon Seeds
5 pieces Cardamom
5 pieces Black Peppercorns
15 strands Saffron (Kesar)
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
For Garnish:
4 pieces Fresh Rose Petals
6-7 strands Saffron
Instructions:
1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.
#HOLI26
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#wd26
The Woman Who Inspires Me – My Mom The woman who inspires me the most is my mom. She is the heart of our home and the reason I fell in love with cooking and baking. Growing up, I always remember standing beside her in the kitchen, watching her turn simple ingredients into something magical. One memory that will always stay with me is the day she baked a cake for our family. It wasn’t a fancy bakery cake, but it was filled with warmth, patience, and so much love. She let me mix the batter and told me, “Good food is made with love, not just recipes.” That moment sparked my passion for baking. Since then, every cake I make reminds me of her. The smell of a cake baking in the oven takes me back to those beautiful moments in the kitchen with her. She didn’t just teach me recipes—she taught me creativity, patience, and how food can bring people together. My mom is my first teacher, my biggest supporter, and the woman who inspired my journey in the kitchen. Every recipe I create carries a little piece of her love and inspiration.
This photo is my tribute to the woman who made my life sweeter—just like the cakes she inspired me to bake.
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#ES1
Bread veggies cutlets
Golden, crispy bread veggie cutlets made with a delicious mix of fresh vegetables and spices. Crunchy from the outside and soft from the inside – a perfect snack for evenings, served best with chutney or ketchup.
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#ES1
Mix veg and paneer stuffed paratha
A wholesome paratha filled with a flavorful stuffing of mixed vegetables and soft paneer, perfectly spiced and cooked until golden and crisp. Best enjoyed with curd, pickle, or a dollop of butter.
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#ES1
KATORI CHAAT
Crispy edible katori filled with layers of spicy chaat, creamy yogurt, tangy chutneys, and fresh toppings. Every bite is a perfect mix of crunch, sweetness, and tanginess—pure street-food happiness!
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#IOP
HOLIGE (PURAN POLI) UGADI SPECIAL
Holige/ Puranpoli is a traditional Indian sweet flatbread more specific to Karnataka, Goa and Maharashtra made during festivals. It is made using flour, lentils, jaggery and cardamoms.
NEEM JUICE (Ugadi special) Ugadi or Gudi Padwa marks the beginning of spring and is considered a very auspicious time. It also marks the Hindu New year. A mixture of neem and jaggery are eaten this day, which are very healthy by their inherent nature. The significance of this mixture is that basic essence of life itself, which is a combination of bitter and sweet! Neem is bitter in nature, while jaggery is sweet.
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#IOP
PALAK PANEER BIRYANI Biryani is a mixed rice dish originated in the Indian Subcontinent, more popular in India, Pakistan, Iran, Iraq, Afghanistan. Apart from rice as the main ingredient, it is prepared with spices, dry fruits, vegetables, curd etc and in non-vegetarian version eggs, mutton, chicken etc. are also added. \"Birasta\" aka fried onion gives lovely flavour to any biryani. Word \"Biryani\" is derived from the Farsi/Persian language word \" brishtah\" which mean fried onions. Biryani was depicted on a postal stamp of India in 2017, which shows, how biryani is popular. It is believed that this Persian originated delicacy was brought to India by the Mughals. Though biryani is a meal in itself, usually served with raita, papad, salad (specially onion) etc and sometimes gravy dish like Salan also goes best. As India is known for it\'s rich and diverse culinary traditions, but biryani is one of the iconic foods which is enjoyed through out the country. Almost every region in India has its own version of the biryani and there are over 26 types of Biryani in India. Today, I have prepared Palak Paneer Biryani which is not only healthy and delicious but it is perfect , one pot satisfactory meal.
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#IOP
BEVU BELLA POPSICLES
This is a must for Gudi Padwa/ Ugadi festival in Karnataka
Without consumption of this mixture of sattu powder neem tamarind n jaggery festival is incomplete. Usually this mixture is made in the form of juice or dry powder. Here I have made juice into popsicles form.
U will get the sweet tangy n little bitter of neem flowers.
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#IOP
KHAMANG KAKDI (GUDI PADVA SPECIAL)
Cool, crunchy, and khamang! A Maharashtrian salad you’ll love this summer.” Khamang Kakadi is a refreshing Maharashtrian cucumber salad, often served as part of a traditional Maharashtrian thali. The word “khamang” refers to something that is aromatic, appetizing, and crunchy, while “kakadi” means cucumber. True to its name, this dish is light, crisp, and full of flavor. It is made with finely chopped cucumber mixed with fresh coconut, roasted peanuts, green chilies, and a hint of lemon juice, then topped with a tempering of mustard seeds and curry leaves. The nutty crunch of peanuts, the cooling effect of cucumber, and the mild spiciness from chilies make it both healthy and delicious. Packed with hydration and fiber from cucumber, protein from peanuts, and freshness from coconut and herbs, Khamang Kakad is not only a great side dish but also a wholesome salad option for summers. It is often enjoyed during fasting days (upvas) or served as an accompaniment to meals for its cooling and digestive benefits.
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#IOP
EID SPECIAL❤❤
CRISPY LITTLE HEARTS IN FRUIT CUSTARD
Heart shaped crispy bread in fruit custard is a creamy, dreamy mix of fresh fruits in a rich vanilla custard 🌸 Perfect for a sweet treat or light dessert for Eid 🍰🌱
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Potato Soya chunks sabji with puri
Prep time:5 mins
Cooking time:30 mins
Servings:4
Ingredients:
Soya Chunks:1/2 cup
Potatoes:3
Onions:2
Tomatoes:2
Turmeric powder:1/2 tsp
Coriander powder:1 tsp
Red chilli powder:1/4 tsp
Curd:1/4 cup
Salt to taste
For seasoning:
Oil:1 tbsp
Curry leaves few
Cumin seeds:1 tsp
Green chillies:2
Method:
1.Finley chop the onions and tomatoes and keep it aside.
2.Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 tsp of salt.
3.Boil the chunks for about 10 minutes.
4.Was and peel the skin of potatoes and chop into bigger pieces.
5.Half cook the potatoes and keep it ready.
4.Take a pan ,add oil and add cumin seeds when the oil is hot.when the cumins seeds starts to sputter,add chopped green chillies and curry leaves and sauté for 1 minute,salt to cook the onions evenly and add chopped tomatoes and mix well.
5.Add turmeric powder and salt and sauté it to cook the tomatoes completely.
6.Now add the half cooked potatoes and boiled soya and mix well.
7.Add Curd and mix well.Adjust the salt if needed.Keep the flame in low and allow the potatoes to cook completely.
8.Add coriander powder,red chilli powder and mix well and allow the curry in flame for another 5 minutes.
9.Remove the aloo soya chunks curry once cooked completely from flame and garnish with chopped tomatoes and serve with puri.
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#ES1
Kathyavadi Methi Na Gota
Methi na Gota is a very famous snack of Gujarat. It is made by mixing gram flour, fenugreek leaves and spices. It is made very soft and tastes very delicious.
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#IOP
This recipe is a new version of the traditional Chanaar Payes. It\'s instant, no hassle of making chana. I make it with paneer in minutes. Blend paneer, cardamom, and a bit of rose water . Add to simmering milk with rock sugar, mix till thick. Garnish with pistachios and dry rose patels. A taste of Bengali culture, perfect for festivals.
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Veg Dum Biryani
#IOP
Veg Dum Biryani is a fragrant, slow-cooked casserole of basmati rice, mixed vegetables, yogurt, and aromatic spices. Key steps involve marinating vegetables, parboiling rice to 70% cooked, layering them, and sealing the pot (dum) to cook on low heat. It is commonly garnished with fried onions (birista), saffron milk, mint, and ghee for rich flavor.
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#cnv26
Vrat special:Sabudana Khichdi
The recipe goes as the following the Sabudana: Wash the sabudana 2-3 times until the water runs clear to remove excess starch, which prevents sticking. Soak with just enough water (about 1 cm above the pearls) for 4-5 hours or overnight. Prepare Mixture: In a bowl, mix the soaked sabudana, coarsely ground roasted peanuts, salt, and sugar. Tempering: Heat ghee or oil in a pan. Add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds. Cook Potatoes: Add the boiled, cubed potatoes and sauté for 1-2 minutes until they turn slightly golden. Cook Khichdi: Add the sabudana-peanut mixture to the pan. Mix well on medium flame. Simmer: Cook for 3-5 minutes, stirring occasionally, until the sabudana pearls turn translucent (transparent). Do not overcook, as it will make it sticky. Finish: Turn off the heat. Stir in the lemon juice and garnish with fresh coriander leave.
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#cnv
Navratri special cake
1cup rajgira flour/singhara/tapioca flour/buckwheat flour
1/2tsp baking powder
1/4tsp baking soda
1/2tbsp arrowroot powder/potato starch
1/2cup powder sugar
1/3 cup curd
1tsp cardamom powder
60 gm butter
1/4 cup chopped dryfruits of ur choice
Milk 100-125 ml
1/2 tsp eno
Milk powder 2tbsp
Method. 1. In a bowl add sieved flour ,milk powder,cardamom powder, baking soda and baking powder mix all these well
2.in another bowl add butter,sugar,and curd mix these well with whisker
3.now mix both dry and wet ingredients
4.now add milk 100 ml first mix it .it should be semi thick batter .if batter thickness then add milk a little.mix well and add half of the dryfruits
5.now add 1/2 tsp eno and pour 1tsp milk over to activate it and mixa little
6.pour the batter in a 6 inch lined tin and bake it for 30-35 minutes at 180degree celcius
Tips you can take any flour of your choice
Alse use 50 50 ratio or any three 33 ratio or any four 25 ratio
Butter,curd,milk should be at room temperature
I have used 6 inch bundt tin.i have put half of the dryfruits in the bottom of tin.you can use any tin.
After adding eno immediately put the batter in tin
Otg should be preheated both road on
Cake is baked at lower rot only
Once the cake rises it sinks a little don\'t panic
As it\'s 100 percent gluten free flour. -
#IOP
This is a sugarfree desert for diabetics as well as weight watchers.
Millets are good for overall health ,mixed with cow ghee..and baked.
Caramel is made with dates ...great substitute for sugar..natural sweetner.caramel cooked with ghee roasted nuts and rich creamy coconut milk.
Shrikhand is made with juicy strawberries and little honey to adjust sourness of strawberries ..with a hint of beet puree to add vibrant pink color.
Decorated with pistachio slivers.
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#IOP
HYDERABADI GIL- E- FIRDAUS ❣️ PERFECT FOR THE OCCASION OF EID
Gil e Firdaus is a traditional Hyderabadi dessert made with tender bottle gourd cooked in a rich mixture of mawa (khoya), milk, and sugar, flavored with cardamom and nuts 💛. Sounds like a royal treat 🎉
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#cnv26
Coconut Kheer Bati
Equipment
1 cup flour 2 cups white oil Like salt 1 cup coconut flakes Amount of sugar 1/2 cup powdered milk 1 cup of milk 1/2 teaspoon cardamom powder Cashews and cherries for garnish.
Method
Heat a pan, add coconut flakes and sugar, stir for a while, then add milk and milk powder one by one. After stirring for a while, add cardamom powder and mix well and set aside. Coconut milk is ready. Mix flour, salt, white oil and enough water well and make a dough and keep it covered for 30 minutes. Now cut small pieces of leeks, roll them into balls and stick them behind a glass. Heat oil in a pan and keep it on low flame for a while, the flour will start coming out from the glass. Now take out the glass and fry it well and the bowl is ready. Now fill the bowl with kheer and decorate it with cashew nuts and cherry slices. The Coconut Kheer Bati is ready.
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#cnv26
Soft and tasty Singhade ke atte ki poori
Ingredients -
1 cup Waterchestnut flour /Singhade ka atta
4-5 Arvi( boiled,peeled and smashed)
1/2 tsp Sendha namak
1/4 tsp Black pepper powder
Oil for frying
Method-
1.Mix Waterchestnut flour,arbi,salt and black pepper powder.
2.Add water little by little to make a soft dough.
3.Heat oil in a karahi.Devide the dough into 9 portions.Take a portion ,make balls and roll it out like a poori.
4.Fry it in hot oil,flip it over and fry.Remove it from the oil.Make all pooris like this.
5.Enjoy these pooris with curd or aloo curry.
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#cnv26
Navratri special Singhade ke atte ki Kadhi
During Navratri fasting we want something falhari for fast.This recipe is very easy to make and tasty also.Try it with sama ke rice.
Ingredients -
11/2 cup Singhade ka atta/ Waterchestnut flour
3/4 cup sour curd
1 Green chilli ( finely chopped)
1 tsp Sendha namak
1/2 tsp Black pepper powder
For the Pakode-
3-4 Boiled potato ( grated)
1/2 tsp Sendha namak
1/4 tsp Black pepper powder
5-6 Curry leaves (finely chopped)
For the batter for pakode-
1/2 cup Singhade ka atta
1 Green chilli ( finely chopped)
1 tsp Sendha namak
Oil for frying
Method-
1.Mix curd,1/2 cup Singhade ka atta, salt and 1/4 tsp Black pepper powder and 21/2 cup water.Whisk.Keep it aside.
2.Mix all the ingredients of pakode.Make lemon size balls.
3.For the batter- Mix all the ingredients of the batter,add water to make a thick batter.
4.Heat oil in a karahi,dip a potato pakoda into batter and fry until golden brown on medium heat.Fry all the pakode in batches.Keep it aside.
5.Heat 2 tbsp oil in a pan, add green chilli and black pepper powder.Add 1/2 cup water and then mix singhade flour and curd batter.Keep on stirring till it starts boiling.Cook it for 7-8 min.on low heat.
6.Add pakode ,give it a boil and switch off the gas stove.Your delicious satvik kadhi is ready to serve.Enjoy it with Samak ke rice!
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#cnv26
Falhari Sabudana Pops with natural healthy colours
Ingredients -
1 cup Sabudana
15 Spinach leaves( blanched and ground with 1 cup water)
1 small Beetroot ( boiled and made puree with 1 cup water)
1 tsp Sendha namak
1/2 tsp Black pepper powder
1 Green chilli ( finely chopped)
3 tbsp Kuttu flour
2 tbsp roasted peanut( coarse powder)
Oil for frying
Method-
1.Soak half the quantity of sabudana in spinach water and rest of the sabudana in beetroot water for 3 hours.Strain sepretely.
2.Mix boiled potato, kuttu flour,salt,black pepper powder, green chilli and peanut powder.Mix green colours sabudana into it.
3.Make lemon size balls with the potato mixture and cover it with red colour sabudana.Keep it in the fridge for 10 min.
4.Heat oil in karahi, fry these pops on medium heat until golden brown in batches.
5.Your delicious and healthy falhari pops are ready to eat.Enjoy it with curd and black pepper powder dip.
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\"Caramel Pudding\"
For making caramel:-
3 tbsp sugar
1 tbsp water
For making pudding:-
6 parle-g biscuits (powdered)
3 cup milk
3 eggs
3 tbsp sugar
Method:-
Take a pan, add sugar and water. Heat it till it becomes golden brown. Caramel is ready. Shift in into a seperate container.
Make powder of biscuits in grinder.
Keep it aside.
Boil milk, add sugar. Let it cool down. Add eggs and powdered biscuits into it. Mix with blender. Add this mixture in the container in which we kept caramel.
Take some water in cooker and put the container into cooker. Close the cooker with lid. Steam for 20 minutes on medium flame. Take out the container and cool it in fridge for 1 hour.
Demould the container into serving dish.
Pudding is ready to serve.
#mk26
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#mk26
THANDAI
Thandai is a traditional, refreshing North Indian cold beverage, especially popular during Holi and Maha Shivratri. It is a nutritious, aromatic mix of milk, sugar, saffron, and a ground paste of nuts (almonds, cashews, pistachios) and spices/seeds like fennel, black pepper, poppy seeds, and rose petals.
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Luchir Payesh
Ingredients-
1) Flour 1 cup.
2) Gold Touch Ghee 1/2 cup.
3) Milk 1 litre
4) Pinch of Saffron .
5) Sugar 3 tbsp.
6) Dry fruits 2 tbsp.
7) Cardamom powder 1/2 tsp.
8) pinch of salt
Method -
Mix two spoons of ghee, a pinch of salt in the flour. Knead the dough with little water. Make the Luchi. Pour ghee in a pan and fry the Luchi. Next boil the milk and when it is half, add saffron, sugar, day fruits, Luchi. Cook for 5 minutes. Mix 1 spoon of ghee, Cardamom powder and turn off the heat. Luchir Payesh is ready to serve.
#mk26
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Kalakand Recipe
Ingredients
1 litre full-fat milk
1–2 tsp vinegar or lemon juice
2 tsp ghee
Freshly made paneer (from the milk)
½ cup Mithai Mate (adjust sweetness as you like)
Cardamom powder (optional)
Chopped dry fruits (optional)
Method
1. Make Fresh Paneer Boil
1 litre milk in a heavy pan. Once it boils, lower the flame and add vinegar slowly. Milk will curdle — turn off the gas. Strain it using a muslin cloth. Wash the paneer under cold water to remove the sour taste. Lightly squeeze out extra water (don’t make it too dry — little moisture keeps kalakand soft).
2. Cook the Kalakand
Heat 2 tsp ghee in a pan.
Add the freshly made crumbled paneer
Add Mithai Mate and mix well.
Cook on low flame, stirring continuously. When the mixture thickens and becomes grainy, add a pinch of cardamom powder (optional).
Cook until it leaves the sides of the pan but is still soft and moist.
3. Set the Kalakand Grease a plate or tray with a little ghee. Spread the cooked kalakand mixture evenly. Garnish with chopped pistachios/almonds. Let it cool completely. Cut into squares and serve.
