#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! 

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 ~

A guilt free,no sugar sweet for this Diwali.
ANJEER PHULJADI

10 anjeer wash and soak for 2 hours
! tbsp ghee
1 tbsp dessicated coconut powder
silver varakh


1. Grind the soaked anjeer coarsely.


2. In a kadai,add ghee and pour the ground anjeer paste,


3. Keep sauteing on low flame.


4. Take a spoonful of  sweet and press on a skewer,roll on coconut powder and garnish with silver varakh.







#diwalisnack

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

Tikha Gathiya 
#snack


In our gujarati family\'s breakfast and snacks dish not completed without gathiya.. so many varieties are available in gathiya.. tikha Gathiya is crispy snacks specially for tea.. only besan, salt, red chilli powder n pinch soda added... Must try recipe..

#Snack
 healthy And Mouthwatering Cup Cake\\\'s
 This cake is prepared without baking soda and baking powder😊

#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.

#snack


Sponge cake, it\'s a light cake, made with egg, flour, sugar and baking powder. It is very soft, I love this cake at tea time. My tea time sponge cake.

#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 😉 

#snack
Recipe _ (13) Rice pokora 
Soft and super tasty recipe.Made with leftover rice, mess potato corn flour, amchur powder,pinch of salt and sugar, spices and fried to perfection , perfect for tea time.

#Snack
Karachi Biscuits are popular biscuits from Karachi bakery Hyderabad. It\'s a tea time cookies made from flour, custard powder and stuffed with tutti frutti. It is usually enjoyed with a cup of hot tea or coffee.

#Snack
Tomato & Cucumber sandwich
Quick and easy Tomato cucumber Veggie Sandwich is a healthy cold picnic Snack and breakfast.  Layer the cucumber slices over one slice of bread, on top of the cream cheese. Add a layer of tomato slices on top of the cucumber. Sprinkle black pepper powder and salt and enjoy.

#Snack
Dahi Bhalla Chaat
Dahi Bhalla Chaat is one of the most popular Indian street food and Snacks eaten across India.  These are deep fried lentil fritters dunked in creamy yogurt, topped with different kinds of sweet spicy chutneys and then garnished with spices and cumin seeds powders. 

#snack
Roasted makhana sizzling with chaat masala ,namak, and red chilli powder is the best option for tea time snacks and ya healthy too

#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!

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.

#Snack
That\'s kodubale...a favorite snack from Karnataka made with rice powder 

#Snack  Khandvi 
 Ingredients_1 cup Besan
3 cups thin buttermilk ( 3/4 cup curd 2 and 1/4 cup water whisked),Salt to taste
1/4 tsp haldi ,1/2 tsp red chili powder,1 pinch of Asafoetida
Tempering
1 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds
3-4 green chillies slit
A few curry leaves
2-3 tbsp chopped coriander
3 tbsp grated coconut
Recipe-Whisk it altogether and strain it one preferably, Pour it in a large microwave safe bowl and microwave on high for 4-5 mins. Remove. Whisk it well so that no lumps are there Microwave again for 2-3 mins ..Remove the bowl and whisk it again. Make batter like dosa .Try to lift up the thin pancake off the slab.
If it lifts up like a sheet we are good to go
Now spread a large ladle full of the batter on the kitchen counter in swift circular motion .
Like a Dosa. It should be thin. Leave to cool for 3-4 mins.make vertical cuts from one end to the other.Roll each strip lifting from one end and rolling it up. Place these rolls on a plate. Now make the tempering. Heat the oil. Add in the mustard,sesame seeds and let it crackle. Add the slot green chillies and curry patta.Pour on top of the khandvi Sprinkle coriander and grated coconut coconut.enjoy delicious khandvi.

#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.

#Snack
Delicious_appe_kachodis
*I love it because it\'s delicious and less oil is required in it which makes it healthy . \"healthy bhee,tasty bhee\"

Ingredients- all purpose flour 11/2 cup
oil as required
,moong daal paste 11/2 cup
,green chilli 2-3,
coriander leaves a tbsp
,salt to taste,
red chilli powder 1 tsp
, turmeric powder 1/2 tsp,
coriander powder 1 tsp,
amchoor powder 1 tsp
,Chaat masala 1 tsp,
garam masala 1 tsp,
baking soda 1/2 tsp,
coriander seeds 1 TSP.

Recipe-
1 soak green moong daal.grind it coarsely.
2 heat oil in a pan.add coriander seeds,cumin seeds,daal paste .
3 cover it let it cook.add all spices  and salt.keep it aside.
4 prepare a dough of all purpose flour adding little oil and salt and make dough like normal kachodi.
5 now make small balls of dough.spread it with your hand fill stuffing and seal it properly with hand.
6 grease appe pan .put kachodis.cook for 3 minutes turn another side and cook again for 3 minutes.
7 turn it and repeat the process till nice brown color appears.when it\'s cooked at the end keep it on high flame add little oil and check weather it\'s cooked nicely.
8 healthy kachodi ready to be served.

#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.  

Chauli Chi Usal  (Barbati or Lobia Masala Curry ) !!


#CookWithPrestige
Black Eyed Beans also known as Lobia or Barbati  is the most commonly legume found in Indian kitchens. In Maharashtra, it is known as Chauli or Chavali. This wholesome legume is packed with protein, essential vitamins and fiber making it an ideal healthy meal option.Black Eyed Beans curry commonly known as Chauli chi Usal in Maharashtra is delicious,  nutritious and vegan dish often paired with Roti or Paratha and Rice.Whatever may be the variation, it is one of the most loved legumes all across India. The Black Eyed beans when combined with earthy aromatic spices give a distinct flavour to this dish. I have added Sunrise Chana Masala Powder and it enhanced and gave distinct flavour to the curry.This one pot easy to make curry is rich in nutrients and makes a perfect option for a healthy lunch or dinner.In India, the method of making curry varies from state to state. I have used Prestige Stainless Steel Pressure Cooker with spillage control lid to make this one pot easy delicious curry.

#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 

#Cookwithprestige


Chiwda Namkeen prepared in Prestige pan

#cookwithprestige
Used Prestige Air Fryer 
STUFFED PANEER IN VEGGIES TIKKI 
For Tikki used veggies like raw Banana, sweet potato, beetroot, capsicum, peas, carrot, Potato, lemon, coriander leaves, pav bhaji masala, red chilli powder, salt boiled all n mashed it
Apply oil on palm take portion n flatten it place paneer cubes n cover roll on breadcrumbs n bake in air fryer. Serve with mint chutney n salad (carrot, onion, lettuce, cucumber)


Healthy tasty n perfect for winter

#cookwithprestige
Used prestige pressurecooker 
Sweet Pongal  is prepared with rice,dal and jaggerypowder in prestige pressurecooker. 

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.  

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. .

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.

#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 🥕💛

#PrepSnap
Cabbage curry --- ingredients ---  chopped cabbage , Ginger , potatoes , mustard oil,  bayleaf , green chilli , dry chilli, salt , turmeric powder,  red chilli powder, cumin powder, green peas 

#PrepSnap
Pea rice -- ingredients - boiled basmati rice, chopped onion, chopped garlic , vinegar , bayleaf, green pea , tomato sauce, soya sauce, salt , green chilli, black pepper powder, ricebran oil 

#PrepSnap
Christmas special plum cake 


Black Raisins
Golden Raisins
Munakka 
Walnuts
Cashew Nuts
Almonds
Pistachios 
Tutti Frutti 
Orange Juice 
Milk
Melted Butte
All Purpose Flour 
Powdered Sugar
Baking Powder
Baking Soda
Cocoa Powder 
Salt 
Vanilla Essence
Cinnamon Powder
Nutmeg Powder
Clove Powder 

#prepsnap
Pre preparation of a  vanilla pound cake 
Flour,butter,milk,sugar,salt ,baking powder and eggs 

#prepsnap
Homemade Sambar powder 

#PrepSnap 
Dhaniya Baingan -- ingredients -- coriander leaves, brinjal, salt , turmeric powder, cumin powder, mustard oil , green chilli, black cumin seeds ,  garlic chopped 

#PrepSnap
Dry fruits laddu 
Black Raisins Golden Raisins Roasted Makhana Grated Coconut Cardamom Powder Gond Soth Rogan Almond Jaggery  Roasted Gram Flour Water Chestnut Powder Roasted Peanut Ghee .

#PrepSnap


Harira is a nutritious dish which can be enjoyed in winters.It can also be given to new mothers post delivery. In this recipe amalgamation of spices with dry fruits give unique flavour. This recipe includes dry fruits and jaggery which provides energy, turmeric powder – helps to reduce the cramps, Cumin seeds and dried ginger powder – reduces the body pain. 

#prepsnap
Summer Fruits (to be cut and served with salt & chili powder)

#PrepSnap 
potato pumpkin fry -- ingredients -- black cumin seeds, salt , turmeric powder, potato chopped, pumpkin chopped, sunflower oil 

#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 

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 .

Coconut Laddoo made with Rose Syrup 
#prepsnap
Ingredients 
Dessicated coconut 
Rose Syrup 
Milk
Sugar 
Cardamom powder 

Russian Veg kebab#PrepSnap
Ingredients:
Chopped (onion,cabbage,cauliflower, coriander,green chili)
Ginger garlic paste
Semolina 
Soya keema
Brown bread
Corn flour 
Salt
Chili powder, chili flakes, jeera powder,  turmeric powder, ajwain,  garam masala, coriander powder.

#PrepSnap
Recipe name: chocolate  Coco  smoothi. 
Here I have used full fat milk along with dates soaked in milk to make Chocolate Coco Smoothie. Coco powder, sugar as required and chocolate syrup and chocolate chips are prepared and choco stick is kept for garnishing.

#PrepSnap
High Protein, Low Calorie, Paneer Cucumber Bowl
Ingredients: 
Paneer, turmeric powder,Kashmiri Red Chilli Powder,chaat masala, black pepper powder, garlic paste, lemon juice, salt as needed, 1 tsp mustard oil, 1 tsp olive oil, sesame seeds, chilli flakes.
For Cucumber Yogurt Salad :
Cucumber cut into ribbons, carrot peeled and cut into ribbons, onion sliced, 2 garlic cloves grated, Low fat yogurt, chaat masala, roasted cumin powder, as needed salt,honey.

#SLC 
Recipe - [ Baked Til-Gud Ragi Tartlets ] 
 Yield: 10-12 Mini Tartlets ​
 Description: A creative reimagining of traditional Sankranti flavors. This recipe pairs the \"earthy\" notes of Ragi (Finger Millet) with a \"warm\" filling of premium jaggery and roasted sesame. ​
 Ingredients: ​
 Crust: 1 cup Ragi flour, ½ cup Wheat flour, 3 tbsp Ghee, pinch of salt. ​
Filling: 1 cup Paawak Jaggery (crushed), ¾ cup Roasted white sesame seeds, ½ tsp Cardamom powder, ½ tsp Dry ginger powder. ​
 Method: ​
 Base: Rub ghee into the flours until crumbly. Add cold water to form a stiff dough; chill for 15 minutes. ​
 Bake: Press dough into mini tart molds, prick with a fork, and bake at 180°C for 12 minutes. ​
 Filling: Melt jaggery on low heat until syrupy. Fold in sesame seeds, cardamom, and ginger. ​
Assemble: Spoon the warm filling into the baked shells. Let cool for 20 minutes to set. 
 And it\'s ready to eat.. 
 Thank you for the contest. 

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

#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

#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.  

#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. 

#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 .

#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.

#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.

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.

#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 🇮🇳🇮🇳🇮🇳

#Tiranga
🧡🤍💚
Tri colour Sabudana Thalipeet served with Coconut Chutney & Curd to celebrate the biggest occasion for every Indian and promise to protect it. 🇮🇳🇮🇳 For Thalipeet: 🧡 - Used Kashmiri chili powder 💚 - Used Palak Puree 🤍 - Original method For Chutney: 🧡 - Used Bedgi Mirchi 💚 - Used Coriander leaves 🤍 - Sweetened Curd 

#Tiranga
🧡🤍💚 TRI COLOUR KHARVAS🧡🤍💚 Today\'s after lunch dessert is a very traditional sweet known as poss or kharvas in Goa & Maharashtra, junu in Kannada & so on...Made using jaggery, cardamom powder, nutmeg powder & also added extra coconut milk too. Tri colour Kharvas to celebrate our Nation\'s 75th Republic Day🧡🤍💚🇮🇳 Today, let’s be thankful for the gift of freedom and strive to contribute to our beloved country’s progress.🧡🤍💚 🧡🤍💚HAPPY REPUBLIC DAY🧡🤍💚

#Tiranga
SHAMSI BIRYANI (LOST RECIPE - OLD DELHI STYLE BIRYANI) Mutton Biryani holds a regal legacy from the kitchen of Nawabs and Nizams that needs no introduction or special mentions. The beautifully spiced and fragrant layers of biryani rice centred with juicy, tender meat and spices is pure bliss! ❤️ Have served this Biryani with Raita made from Carrots, Cucumber, red chilli powder and coriander leaves to depict our Tri colour 🧡🤍💙🤍💚

#tiranga
🧡🤍💚
Food Art - Tribute to ISRO Team A tribute to our brilliant scientists from ISRO for their achievement through Food art!!🧡🤍💚🫡 My humble attempt to make the Vikram Lander using Nutri Choice, Jim jam, Marie biscuits and choco rolls. I have made the Pragyan Rover using my favourite @officialparleg biscuits and small bites biscuits. Had made sugar syrup to join these biscuits. The Moon is made by dusting Sugar Powder and have kept the coins for the Emblem.

#Tiranga
 Tricolor laddu - sweet, festive, and patriotic ❤  Made with love, these laddus blend saffron, white, and green colors with mawa and milk powder for a delicious treat

#Tiranga
LAUKI KE RINGS ❤❤

Lauki ke rings filled with mawa & Milk powder  are green-colored ring-shaped sweets made from bottle gourd (lauki), stuffed with a creamy khoya (mawa) & mulk powder filling and often desiccated coconut. It\'s a tricolour sweet with Green Ring, White khoya filling & Saffron Dot in between ( soaked saffron in wark water). 
They’re a popular Indian festive treat.

#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! 

#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🇮🇳

#Tiranga
Tricolour Laddu ( Carrot, Coconut, Lauki) 
1. *Saffron carrot laddu* – orange laddus topped with pistachio slivers, made with carrot (gajar) and condensed milk. 2. *White coconut laddu* – white laddus made from coconut and milk solids. 3. *Green lauki ke laddu* – green laddus made from bottle gourd (lauki) & milk powder.

#tiranga

Tri - colour desert:


Ingredients :


For the green layer :


Palak leaves : 1 cup
Milk maid : 6 tbsp
Cottage cheese- 3 tbsp
Elaichi - 1 tsp 
Ghee - 1 drop


For the white layer :


Cottage cheese ( channa) : 40 g
Vanila essence : 2 drops
Whipped cream - 2 tbsp
Sugar powder : 3 tbsp 


For the orange layer :


Orange: 3
Sugar : 3 tbsp 
Orange zest : 1 pinch
A little bit of water and a pinch of salt.


Method :


Green layer :


Blunch Palak leaves and let it cool down in ice water. Now drain the water and grind it.Then heat the pan with ghee, saute the palak gravy until it removes the raw flavour. Then add milk maid, elaichi powder and cottage cheese. Cook until a binding texture.


White layer :


Blend the cottage cheese, vanilla essence, whipped cream, sugar powder until the consistency is ready for layering.


Orange layer :
At first peel off the orange. Then heat the pan with water and sugar. When boiling the starts, add orange zest (crushed) and and 1 tsp of corn flour. Let it cool down and grind it for a smooth texture.


Now serve it and try the delicious taste.

Tricolour Rose Dessert 
#Tiranga

1. Orange Layer :- Made With Ghee, Carrot, Milk Sugar Khoya Cardamom powder 
2. White Layer :- Semolina, sugar, Milk Ghee Cardamom powder 
3. Green Layer :- Made With Green Peas, Mawa, Milk, Sugar, Cardamom Powder, Ghee

#Tiranga
Thali with the following tricolour dishes:
Salad - grated carrots, radish n spring onion
Pumpkin sabzi , paneer tikka, Vegetable stew, Boondi Raita, Rice kheer garnished with pumpkin seeds, tricolour halwa suji,carrot n dudhi/ bottlegourd, Tricolor rice flour roti. Alongside salt n chutney powder n ghee 

My dish is sweet desart which is made from coconut powder  🥥  ,  milk powder , sugar powder, milk and three types of food colors .

# Tiranga
My dish is sweet desart which is made from coconut powder 🥥 , milk powder , sugar powder, milk and three types of food colors .

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. 

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.

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 

#Aloo
Oil-Free Spicy Potato Wafers in Microwave – Crunchy & Delicious!”


Ingredients:
3–4 medium potatoes
Salt to taste
½ tsp red chili powder
½ tsp chaat masala or black pepper
1–2 tsp oil (optional, for light crispiness)
Method:
Wash and peel the potatoes.
Slice them into very thin round slices (using a slicer for best results).
Soak the slices in water for 10 minutes to remove excess starch.
Drain and pat them completely dry with a cloth or tissue.
Lightly grease a baking tray or place butter paper.
Arrange the potato slices in a single layer (do not overlap).
Sprinkle salt, chili powder, and chaat masala.
Brush a very little oil on top (optional).
Preheat microwave on convection mode at 180°C.
Bake for 12–18 minutes until the wafers turn light golden and crispy.
Let them cool for 2–3 minutes — they become crispier after cooling.

#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.

#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.

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.

Kashmiri Aloo Dum Recipe! 🥔🌿 _Velvety, aromatic, and totally comforting_ Ingredients: - *Main:* - 500g *baby potatoes*, boiled & peeled - 1/2 cup *curd*, whisked - 1/4 cup *cashew paste* - *Spices:* - 1 tsp *Kashmiri red chili powder* (deep color, mild heat) - 1/2 tsp *turmeric* - 1 tsp *cumin seeds* - 1 tsp *fennel powder* - 1/2 tsp *garam masala* - Salt to taste - *For curry:* - 2 tbsp *oil* - 1 *bay leaf* - 2 *green cardamom* - 2 *cloves* - *Garnish:* - Fresh coriander - 1 tbsp *cream* (optional)
Method: 1. *Tempura-style fry:* Potatoes golden in oil. Set aside. 2. *Masala base:* Cumin, bay leaf, cardamom, cloves. Sauté. 3. *Spice in:* Add chili powder, turmeric, fennel. Cook *1 min*. 4. *Creamy touch:* Add curd (keep stirring), cashew paste. Simmer *5–7 mins*. 5. *Potatoes in:* Toss potatoes, coat well. Add water if needed. Cook *10 mins*. 6. *Finish:* Garam masala, garnish with coriander & cream 😋.

#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.

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 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 quick & yummy 4 PM Fix!

 For More such Amazing Recipes, Join Our Upcoming  Workshop-

📅 Date: 28 Feb
⏰ Time: 3 PM
🔗 Register here : https://forms.gle/DecrXSxKpSzPKa1R6

 Roasted Makhana + Peanuts! 

Roasted in the Prestige Multi Chef Air Fryer because:
✔ Minimal oil
✔ Even heat circulation
✔ Quick + mess-free
✔ Perfect for small batch snacking

 What she used:
 • 50g makhana 
• 50g peanuts
 • Salt 
• Chilli powder
 • Chaat masala (optional)

🌶️How:
Air fry at 400°F for 17–18 mins
(Shake once midway for even roasting) 

#BPIC
Besan ki Kadboli  is a traditional, crispy, and savory Maharashtrian fried snack, often made during Diwali. It is shaped like a twisted ring, created from a blend of chickpea flour (besan), rice flour, and urad dal flour, seasoned with chili powder, ajwain, and cumin, then deep-fried until golden.

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. 

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!!!

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.

#BPIC    Mango barfi is a popular Indian fudge made with mango pulp, milk solids (khoya or milk powder), sugar, and ghee. It is a soft, creamy, and fragrant sweet commonly prepared during the summer, utilizing fresh or canned Alphonso or Kesar mangoes. 

#BPIC
Besan Churma is a traditional, royal Rajasthani sweet delicacy made from roasted or fried gram flour (besan) dough balls that are crushed into a coarse, powdery, and aromatic texture.It is famously served as a,,hot\" accompaniment to Dal Baati or enjoyed on its own during festivals and special occasions. 

#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 

#HOLI26




This Holi, I’m trading the traditional plate for a canvas of colors and textures. My Aloo Katori Chaat is a celebration in a bowl—crispy, golden \'katoris\' cradling perfectly spiced aloo pakoras, resting on a bed of vibrant chutney. It’s a burst of festive joy, plated with love and a dash of sunshine...Ingredients:::

2 medium  sized potatoes
6 to 7 garlic – small to medium-sized
1 to 2 green chillies
½ tbsp mustard seeds
1 pinch (hing)
⅛ tbsp turmeric powder
7 to 8 curry leaves
1 to 2 tbsp  chopped coriander leaves 
salt as required
1.25 cups gram flour (besan)
⅛ tbsp turmeric powder
1 pinch baking soda – optional
½ cup water or add as required
salt as required


Process::::

Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.

Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.

Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.


Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds
In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water. Fry them small balls size .
Then make shape of  a katori with flour and cumin powder.  Fry till golden .

For asambling first put some green chutney in center of the plate . Now place the katori . Then add small potato balls . Add some chutney and home made chaat masala over . Make a beautiful edible flower with besan batter for decoration.  One fried mirchi on top . Some fresh flower and bundi for more decoration.  

#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.         

#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.  

#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. 

#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.  

#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 . 

#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.  

#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.

#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.   

#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.  

#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.   

#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 .  

  #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 .  

  #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 . 

  #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 .
  

#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.   

#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.   

#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 .

#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.

#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.