Strawberry Santa Hats

Strawberry Santa Hats

Christmas is a festival of love, peace, joy, gifts, yummy treats and festive sweets. Christmas isn't far away now, so here is a healthy Christmas treat for you, Strawberry Santa Hats !!!

Strawberry Santa Hats is a very easy and simple recipe, even your juniors can make it.This cute, lovely looking Strawberry Santa Hats will make your Christmas extra special. 

So what are you waiting for.... get into the Christmas spirit and prepare these super cute Strawberry Santa Hats....!!

Ingredients:

7-8 strawberries

2 bananas

15-20 black pepper

2 tbsp icing sugar

1 tbsp butter

1-2 drop vanilla essence

Method:

1. Mix well butter, icing sugar, vanilla essence in a bowl.

2. Peal and cut banana into 1.5 inch pieces.

3. Wash and cut strawberry into 2 piece Use sharp piece for hat and
    other one for for base.

4. Now take a flat bowl, first keep strawberry piece for base, one banana
    piece on the top of strawberry, again the sharp piece of strawberry as hat.

5. Fill butter and icing sugar paste in a cone, make a small ball of the paste
    and place ball on the top of strawberry hat.

6. Use this paste for making santas button also.

7. Make eyes with black pepper and smile with a small piece of strawberry.

8. Cute and lovely Strawberry Santa Hats are ready.

Tips:

1. You can use canned strawberry in place of fresh one.

2. Papaya seeds can be used as eyes in place of black pepper.

3. Fresh yogurt also be used to make button and hat balls.

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Chole Bhature

Chole Bhature

Chole Bhature is an extremely popular North Indian Dish all over India and abroad. Chole Bhature is a made for each other combination and very versatile. you can get this dish at a five star hotel or at street food joint. It can be served as breakfast, lunch, dinner, a snack, at parties or festivals.

Chole Bhature is a spicy, tasty and delicious dish. Chole is a spicy curry made with white chickpeas, onion, tomato gravy, with a lot of Indian spices and bhatura is a crispy, puffed bread made with fine flour, both make an excellent combination.

The plate of hot, spicy, chole with crispy piping hot bhature.....a thought is enough to get your taste buds salivating.

Ingredients:

For chole:

1 cup kabuli chana (white chickpeas)

2 onion chopped

2-3 tomato chopped

1/2 tsp ginger-garlic paste

1 tsp red chili powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala

1 tsp chnana masala

1/2 tsp dry mango powder

1/2 tsp cumin seeds

1/4 tsp asafoetida

2-3 green chili chopped

1 tbsp oil

Pinch of soda bicarb

Water as required

Salt to taste

For bhatura:

2 cup maida (fine flour)

2 tsp rava (semolina)

1/2 cup yogurt

Pinch of baking powder

Water as required

Oil to deep fry

Salt to taste

Method:

For chole:

1. Clean, wash & soak chana in enough water over night.

2. Pressure cook chana with soda bicarb and water till done.

3. Heat oil in a pan, add cumin seeds, when they crackle add onion
    and cook till light golden in color.

4. Now add green chili, ginger garlic paste, asafoetida and saute for
    6-7 sec.

5. Add chopped tomato and cook till tomato become mushy.  

6. Add red chili powder, turmeric powder, coriander powder, dry mango
    powder and cook till oil separates.

7. Add boiled chole, garam masala, chole masala, salt, some water and
    mix well. Cook it till curry thickens. 

8. Garnish with onion rings, coriander leaves & serve.

For bhature:

1. In a big bowl mix maida, semolina, baking powder, salt.

2. Add yogurt and mix well.

3. Make a smooth dough by adding enough water.

4. Cover it and keep aside for 3-4 hours.

5. Grease your hand and knead it well.

6. Divide the dough in equal portions and make a ball of each portion.

7. Roll each ball into a big size circle.

8. Heat oil in a pan, gently drop bhatura in hot oil.

9. Deep fry bhatura from both sides till golden.

10. Serve crispy bhature with hot and spicy chole.

Tips:

1. The raw bhatura should not be very thin or thick.

2. While frying bhatura make sure oil should not be overheated otherwise
    bhatura will not get time to puff and turn dark immediately.

3. You can adjust the thickness of the chole gravy according to your choice.

4. Soak chickpeas in hot water for 3-5 hours if you don't have enough time
    to soak them.

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Coconut Laddu

Coconut Laddu
( Nariyal Laddu)

Coconut Laddu...... a very popular Indian sweet delight. You just need milk, sugar, coconut, a bit of mixing ...... the out come is extremely cute looking, yummy and delicious coconut laddus. These coconut laddus are very simple, easy and quick to prepare.....even kids can cook them.

Ingredients:

200 gms mawa (khoya)

100 gms desiccated coconut

2 tbsp desiccated coconut to coat laddus

140 gms powdered sugar

1/2 tsp cardamom powder

5-6 pistachio chopped

Method:

1. Grate or crumble mawa, add 100 gms desiccated coconut, 

    powdered sugar, cardamom powder and mix well.

2. Divide the mixture into small portions.

3. Shape each portion into round ball, roll them in desiccated coconut.

4. Garnish with chopped pistachio.

5. Lovely looking coconut laddus are ready for Diwali.

Tips:

1. In place of desiccated coconut you can use fresh grated coconut.

2. For garnishing you can use your choice of nuts.

3. If mawa is dry cook it for 2-3 mins by adding some milk.

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Kaju Roll

Kaju Roll
(Cashew Nut Roll)

Kaju Roll.......a mouth watering, delicious sweet with goodness of cashew nuts and sugar. Kaju Roll is a traditional sweet made with powdered cashew nuts, sugar and ghee, no added mawa or khoya. Quick, super easy and fail proof recipe, which is a must for this Diwali.

Ingredients:

1 cup cashew nuts

1/2 cup sugar

1/4 cup water

1 tsp ghee

4-5 almond chopped

Method:

1. Powder the kaju (cashew nuts) in a dry mixer.

2. For sugar syrup boil sugar and water in pan, cook it till it reaches
    one string consistency.

3. Now add kaju (cashew nut) powder to sugar syrup and mix well.

4. Cook it on heat till mixture thickens and turns into a big single lump.

5. Let it cool for 5-7 mins.

6. Now grease your palms and knead kaju (cashew nut) dough till they
    all come out to a big ball shape. 

7. Divide the Kaju (cashew nut) dough into two parts. Grease your palms
    again.

8. Take one part kaju (cashew nut) dough and roll it with your both palms to
    get a long cylinder shape.

9. Cut roll into two-inch pieces ,repeat same with remaining kaju (cashew nut)
    dough.

10. Garnish kaju (cashew nut) roll with chopped almond, 

11. Kaju (cashew nut) rolls are ready to offer Goddess Lakshmi.

Tips:

1. If kaju (cashew nut) dough turns hard after cooking add few drops of 
   milk and knead until smooth. 

2. For garnishing you can use your choice of nuts or silver vark.


3. Don't grind kaju (cashew nut) too much otherwise it will start to ooze oil.

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Rasmalai

Rasmalai

Rasmalai is an irresistible, rich Indian dessert. It is a milk based delicately. Soft, spongy cottage cheese balls soaked in chilled, sweetened, cardamom and saffron flavored creamy milk, garnished with plenty of dry fruits......any one would love this..... what a better occasion than Diwali to prepare this melt in the mouth, delicious dessert. 

Ingredients:

10-12 rasgulla

1 liter full cream milk

3 tbsp sugar

6-7 pistachio chopped

5-6 almond chopped

5-6 cashew nuts chopped

1/2 tsp cardamom powder

7-8 saffron strands

Method:

1. Heat milk in a thick bottom pan when it starts boiling, lower the flame .

2. Cook the milk till it reduce to half.

3. Now add sugar, saffron, almond, pistachio, cardamom powder to milk
    and mix well. 

4. Reserve a few almonds, pistachios, cashew nuts for garnishing

5. Boil the milk for another 3-4 mins.

6.Take a rasgulla, apply some pressure with spoon on it, so excess sugar
    syrup can be removed. Repeat same with remaining rasgullas.

7. Now add rasgullas to milk and cook for 3-4 mins. Switch off flame and
    let it cool.

8. When rasmalai comes to room temperature, refrigerate it for 1-2 hour.

9. Transfer rasmalai in a serving bowl, garnish with almond, pistachio, cashew
    nuts, saffron.

10. Delicious, chilled Rasmalai is ready to serve. 

Tips:

1. In place of ready rasgullas you can use home made rasgullas

2. While removing excess sugar from rasgulla don't apply too much 

    pressure otherwise it will break.

3. Sugar free can also be added to milk in place of sugar.

4. Always keep rasmalai in a cool place.

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