How to make kalakand mithai at home?

Ingredients
Sweetened condensed milk – 1 cup
Powdered Cardamom – 5
Paneer (cottage cheese) – 2 cup
Sliced almonds - 7

Method
1 Mix paneer (cottage cheese) with condensed milk.
2 Heat the above mixture in medium-low heat. Stir constantly while heating.
3 Continue until the mixture becomes thick.
4 Spread it on a greased plate.
5 Sprinkle cardamom powder and flaked almonds on the top.
6 Cool it and cut into square pieces.

How to make jalebi at home?

Jalebi

Ingredient                                                           
Refined flour – 2 cups
Sugar – 2 cups
Curd – 1 cup
Rose water – 4 tsp
Water – 3 cups
Ghee to deep fry
Green cardamom powder – 1 tsp
Saffron – 1 tsp
Baking powder – ½ tsp
Ground pistachio to garnish

Method
1 Make buttermilk by beating curd and 1 cup of water with a beater.
2 Sieve flour with baking powder 2-3 times.
3 Make a smooth batter by mixing buttermilk and the flour mixture.
4 Make sugar syrup of one thread consistency by boiling 2 cups of sugar and 2 cups of water and keep aside. Add rose water and saffron.
5 Now take a ketchup bottle with a hole on the top. Pour the batter in the bottle.
6 Heat ghee in a deep frying pan.
7 Now make jalebis by pouring the batter in the ghee. (Round, round and stop), on medium flame.
8 As soon as the jalebis are fried, dip them in the sugar syrup for 1-2 minutes.
9 Take them out one by one in a plate.
10 Serve hot garnished with cardamom powder and pistachio.

Fruit shrikhand recipe

Ingredients
Thick curd – 1 kg
Sugar – 250 gms
Apple (diced) – 100 gms
Grapes (diced) – 100 gms
Banana (diced) – 100 gms
Oranges (deseeded and threaded) – 100 gms
Mango (diced) – 100 gms

Method
1. Hang the curd in a muslin cloth till the whey is drained.
2. Dissolve saffron in 2 tsp lukewarm milk and keep aside.
3. Add sugar into the drained curd and strain through a strainer by kneading and mixing with the help of a ladle or hands.
4. Gently mix all the diced fruits and keep it in refrigerator for 2-3 hours.

5. Serve chilled.

Sofyani biryani recipe

Ingredients

Chicken – 800 gms

Basmati rice – 450 gms

Ghee – 150 gms

Green cardamom – 6

Black cardamom – 2

Cloves – 6

Cinnamon – 2 inch piece

Bay leaves – 2

Mace powder – a pinch

Black cumin seeds – 1 tsp

Salt to taste

Onions – 100 gms

Ginger paste – 5 tsp

Garlic paste – 5 tsp

Chilly powder – 2 tsp

Curd– 500 gms

Lemon juice – 30 ml

Saffron – a few threads

Milk – 2 tbsp

Mint leaves – a small bunch

Coriander leaves – 2 tbsp

Method

. Cook the well washed and soaked rice for 30 minutes.

. Heat the ghee in a pan and keep aside. Add the whole spices and black cumin seeds. Let them crackle on low heat.

. Add the grated onions and sauté until golden brown.

. Add ginger-garlic paste and chili powder and stir fry for 1 minute.

. Add the chicken and stir fry for 2 minutes.

. Add yoghurt a little portion at a time. Add 2 tbsp of water and bring to a boil.

. Simmer till the chicken is almost cooked.

. Sprinkle lemon juice and salt to taste.

Assembling

. In the pan with the semi-cooked chicken, sprinkle half of the saffron mixed with milk. Add few chopped mint leaves and coriander leaves.

. Then spread half of the cooked rice. Alternate again with chicken, saffron and mint layer.

. Then again spread the remaining rice.

. Cover and cook in oven at 160 degree Celsius for 30-35 minutes or cook in a pressure cooker without whistle for 15-20 minutes.

How to make samosa

Ingredients

For cover

1 cup plain flour (maida)

2 tbsp. warm oil

water to knead dough

For filling

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds crushed

1 tsp. red chilli powder

salt to taste

oil to deep fry

Method

For dough

Make well in the flour. Add oil, salt and little water.Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.

For filling

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.  Stir fry for a minute, add onion, saute till light brown.

Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.

Cool. Keep aside.

To proceed

Make a thin medium size round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.

Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Pudhina pulao recipe

Ingredients

Basmati rice – 1 ¾ cups

Ginger – 2” piece

Curd - ¾ cup

Mint leaves – 1 ½ cup

Bay leaves - 2

Green cardamoms 5

Cloves - 4

Large cardamoms - 4

Black peppercorns -10

Water for cooking – 3 ¼ cups

Ghee - 3

Salt to taste

Method

1. Clean and wash the rice. Soak the rice in water for at least half an hour.

2. Peel and grind the ginger to a paste and also whisk the curd.

3. Wash & chop the mint leaves reserving few for the garnish.

4. Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms, large cardamoms, cloves and black peppercorns.

5. When they begin to crackle, put the ginger paste, stir well and put beaten curd. Cook for 3 minutes.

6. Put water and allow it to boil. Add the salt for taste.

7. Drain the water from the soaked rice. Add it to the water & bring to a boil.

8. Now add the chopped mint leaves and mix lightly.

9. Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.

10. Garnish with mint leaves. Serve steaming hot.  

Peas and mushroom pulao recipe

Ingredients

Basmati rice – 2 ¼ cups

Oil – 1 tbsp

Cumin seeds – ½ tsp

Black cardamom – 2

Cinnamon sticks – 2

Garlic (sliced) – 3 cloves

Salt to taste

Tomato (sliced) – 1 medium

White button mushrooms – 2/3 cup

Green peas – ¾ cup

Water – 3 cups

Method

1. Wash the rice well and leave it to soak in water for 30 minutes.

2. In a medium heavy pan, heat the oil and add the spices, garlic and salt.

3. Add the tomato and mushrooms and stir fry for 2-3 minutes.

4. Tip the rice into a colander and drain it thoroughly. Add it to the pan with the peas.

5. Stir gently, making sure that you do not break up the grains of rice.

6. Add the water and bring it to a boil. Lower the heat, cover and continue to cook for 15-20 minutes.

7. Just before serving, remove the lid from the pan and fluff up the rice with a fork.

8. Spoon into a dish and serve immediately. 

Punjabi chole bhature recipe

Ingredients

For Channa

1 cup kabuli channa soaked overnight

1 large tomato

2 large onions

1 1/2 tbsp. chopped coriander

1 tsp. ginger grated

1 tsp. garlic crushed

1 lemon (juice extracted)

2 tbsp. oil, 1 tbsp. ghee

1 tsp. tea leaves (tied into a pouch in a

small piece of clean muslin cloth)

4 green chillies slit

2 bay leaves

1 tsp. sugar

1 tsp. cumin seeds

Dry masalas

1 tsp. red chilli powder

1/2 tsp. each cinnamon - clove powder, turmeric powder

1/4 tsp. each garam masala, pepper powder

salt to taste

For Bhatura

2 cups plain flour (maida) 2 tbsp. curds

2 tbsp. butter or oil

1/2 tsp. soda bicarb

salt to taste

Milk to knead dough

oil to deep fry

Method

1. Sieve together flour, salt and soda.

2. Add and mix in curds and oil.

3. Add enough milk to knead into a soft pliable dough.

4. Cover with a wet cloth.

5. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.

6. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.

7. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.

8. Method for Channa

9. Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.

10. Pressure cook till done. (approx. 6-7 whistles).

11. Cool about 5 tbsp. channa for grinding.

12. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.

13. Chop remaining tomatoes and onions fine.

14. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender.

15. Add channa-paste, fry further 3-4 minutes.

16. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish.

17. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently.

Bombay Pav Bhaji recipe

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)

butter to shallow fry.

For Bhaji

1 capsicum chopped fine

2 onions chopped fine

2 tomatoes chopped fine

2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled

peas

2 tbsp. butter

2 tsp. pavbhaji masala

1 1/2 tsp. chilli powder

1/4 tsp. turmeric powder

1/2 tsp. sugar

salt to taste

1 cup water (in which vegetables were boiled)

1/2 tsp. each ginger grated, garlic crushed

juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped

1 onion chopped

small pieces of lemon

Method

1.Pressure cook mixed vegetables and peas till well done.

2. Mash them coarsely after draining.

3. Heat butter in a pan.

4. Add ginger-garlice, capsicum, onion, tomatoes.

5. Fry for 2-3 minutes till very soft.

6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil.

7. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

8. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pavs

1. Slit pavs horizontally leaving one edge attached. (To open like a book).

2. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

3. Serve hot with bhaji, a piece of lemon and chopped onion.

Mughlai biryani recipe

Ingredients

Basmati rice – 2 cups

Mutton – 500 gms

Lime - 1

Almonds or cashewnuts – ½ cup

A few spring mint

Ghee – 6 tbsp

Coriander leaves - ¼ bunch

Onions – 1 cup

Ginger – 1” piece

Green chilies (finely chopped)

Garlic – 3 flakes

Curd – 1 cup

Red chilies – 5

Milk - ½ cup

Turmeric powder – a pinch

Cardamom - 3

Cloves - 3

Cinnamon – 1 stick

Bay leaf -2

A pinch sweet cumin

A little saffron

Wheat flour paste enough to seal pan

Method

1. Wash, clean and cut the mutton into small pieces.

2. Peel and slice the onions, coriander leaves and mint.

3. Peel ginger and garlic. Grind ginger, red chilies, garlic and nuts into a fine paste. Heat ghee. Fry onions till golden brown and crisp.

4. Remove. Add bay leaf, ground masala, and fry.

5. Add tepid water and cook with lid on till meat is tender and gravy is thick.

6. Boil rice till three-fourths cooked. Add salt.

7. Meanwhile strain curds with a fine piece of muslin.

8. Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chilies, coriander leaves and mint.

9. Add limejuice and mix well. Add curds mixture to mutton. Stir well.

10. Dissolve saffron in some milk and sprinkle over half the rice.

11. In a strong pan put in layers of rice, mutton and fried onion.

12. Repeat till all ingredients are used up.

13. Pour remaining milk and fat over the rice. Cover pan and seal edges with wheat flour paste. 

14. Place in an oven 143ºC for one hour and serve very hot. 

Bhelpuri recipe

Ingredients

1 1/2 cups puffed rice

1 onion (finely chopped)

1 tomato (finely chopped)

1 small boiled peeled potato (chopped)

1/2 tbsp coriander leaves (chopped)

1/2 cup fine sev

1/4 cup moong sprouts -- optional

1 tsp roasted peanuts

1 tsp hot green chutney

1 1/2 tsp tamarind chutney

salt to taste

1/4 lime juice

10-12 puries (used for bhel or panipuri optional) crushed

Method

Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well. Sprinkle a few drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish. Serve immediately.

Mango rice recipe

Ingredients

Cooked rice - 2 cups

Grated green mango - 1 cup

Chopped onions (optional) - ½ cup

Salt - 2 tsp

Chili powder - 2 tsp

Turmeric powder - 1 tsp

A pinch of Asafoetida

Mustard - 1 tsp

Oil - 2 tbsp

Small bunch curry leaves

A handful fried peanuts

Yogurt - ½ cup

Baby okras - 8

Method

1. Heat oil in a pan and add mustard, turmeric powder and asafoetida.

2. After the mustard splutters, add chopped onions and fry till they turn golden brown.

3. Add the grated mango, chili powder and salt.

4. Cook the mango till it becomes very soft.

5. Now, add the cooked rice. Stir well and garnish with curry leaves.

6. Sprinkle fried peanuts on top just before serving.  

Kashmiri pulao recipe

Ingredients

Long Grain (Basmati) Rice - 500 gms

Onion sliced vertically - 100 gms

Cinnamon - 5 gms

Cardamom - 5 gms

Cloves - 5 gms

Turmeric powder - 1 tsp

Saffron - 1 gm

Milk - 10 ml

Walnut - 20 gms

Cashew nut - 20 gms

Water - 1 litre

Oil - 50 gms

Salt to taste

Method

1. Wash and soak rice.

2. Heat oil and fry onions till golden brown and then remove.

3. Fry whole spices, turmeric powder, add rice and sauté.

4. Add half-saffron dissolved in little warm milk.

5. Add hot water and mix well.

6. Cook a little. Add the remaining saffron and cook till grains are separated and done.

7. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. 

Bread cutlet recipe

Ingredients

4 Slices of bread

1 cup of channa dal (soaked)

1 tsp chilli powder

1/4 tsp coriander powder

1 small onion

salt to taste

Oil for frying

Method

1. Cut onion into small pieces.

2. Make the paste of channa daal by adding some water and mix cut onion, salt, chilli, coriander powder and some coriander leaves for taste.

3. Cut the bread into four pieces and dip them in channa daal paste and deep fry them in the oil till golden brown.

4. Serve them with some hot sauce or ketchup.