Coconut Burfi

Coconut Burfi

( Nariyal Burfi / Thengai Burfi / Khobarychi Vadi )

Coconut Burfi is a delicious sweet made for auspicious occasions and festival. It is an easy to make quick recipe, needs no expertise and great in taste. Coconut, sugar, cardamom and nuts are main ingredients.

Ingredients:

2 cup fresh grated coconut

1/2 lit. milk

1 cup sugar

1/4 tsp cardamom powder

1/2 tsp ghee

1 tbsp almond chopped

5-6 saffron strands

Method:

1. Soak saffron strands in 1 tbsp milk and keep aside.

2. Heat milk in a pan. When it starts boiling add grated coconut.

3. Now add sugar, saffron milk and mix well.

4. Continue to cook and stir. The mixture will thicken slowly.

5. When coconut mixture starts leaving the sides of the pan switch 

   off the flame, add cardamom powder and mix well.

6. Grease a try with ghee and pour the burfi mixture into try.

7. Spread the mixture evenly, garnish with chopped almond

    and let it cool completely.

8. Cut into desired shape and serve.

Tips:

1. Desiccated can replace fresh coconut.

2. You can make coconut burfi with sugar syrup and khoya also.

3. Saffron is optional.

4. Don't over cook burfi mixture else it would become hard.

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Coconut Laddu

Kaju Roll

Besan Laddu

Rasmalai

Pista Burfi

Balushahi

Shrikhand

Shrikhand

Shrikhand is a delicious, creamy, sweetish sour, soft dessert made from yogurt. Shrikhand is a very popular sweet dish served during festivals, feast or get together specially in summer.

Preparing Shrikhand is very simple. The main ingredients are yogurt, sugar, saffron cardamom and nuts together give a thick smooth creamy texture to this dish. Shrikhandis a magical transformation of simple curds into a delicacy.

Ingredients:

2 cup yogurt

3/4 cup sugar

1 tbsp milk

1/4 tsp cardamom powder

1 tsp almond chopped

1 tsp pistachio chopped

1 tsp cashew nut chopped

8-10 strands saffron

Method:

1. Hang yogurt in a muslin cloth overnight in a refrigerator.

2. Dissolve saffron in milk & keep it aside.

3. Now add sugar to the yogurt and mix it till sugar dissolves.

4. Sieve the yogurt and sugar mixture with muslin cloth.

5. Add saffron milk, almond, cashew nut, pistachio to yogurt and
    mix well.

6. Place shrikahand in refrigerator for 2-3 hours.


7. Garnish with almond and pistachio and serve chill.

Tips:

1. Other nuts like charoli, raisin can be added.

2. In place of saffron you can use food colors

3. For variation add fresh fruits like mango, apple, grapes, pineapple,
    strawberry or chocolate can be used.

4. To make instant shrikhand use Greek yogurt ( chakka).

5. Always hang yogurt in a cold place otherwise it will become sour.

6. In place of cloth you can use strainer to sieve the yogurt.

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Rasgulla

Besan Laddu

Rice Kheer

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Balushahi

Veg Hakka Noodles

Veg Hakka Noodles

Veg Hakka Noodles is one of the most popular Chinese dish in India. It is a favourite dish of all age group of people specially kids. This yummy dish is easy to make and tasted awesome.

Veg Hakka Noodles has a lots of veggies which are not only make this dish to look vibrant but also make it delicious, flavourfull in taste, rich in nutrition......So more the colors, better the dish.

Ingredients:

1 cup hakka noodles

1-2 chopped carrot
2 tbsp cabbage finely chopped

1 medium sized capsicum chopped

1 chopped onion

1 tsp chopped garlic

2 tbsp spring onion greens chopped

2 tbsp green peas

1 tsp soy sauce

1 tsp vinegar

1/2 tsp chili sauce

2 tbsp oil

1 tsp coriander leaves

Pepper powder to taste

Salt to taste

Method:

1. Boil water in a pan and add noodles in it. boil it till the noodles are done.

2. Stir it to prevent the noodles from sticking together. switch off the heat.

3. Drain the noodles, wash them with cold water and keep aside.

4. Blanch all the vegetables expect onion and garlic, keep them aside.

5. Heat oil in a pan, add onion, stir for some time, add garlic, stir again for
    some time.

6. Now add all the vegetables, soya sauce, chili sauce, vinegar and mix well.

7. Add boiled noodles, pepper powder, salt and mix well. Switch off the heat.

8. Garnish with coriander leaves and serve hot with tomato sauce.

Tips:

1. Some more vegetables like beans, mushroom, baby corn can be added.

2. Do not over cook the noodles.

3. You can also serve noodles with veg manchurian or veg balls in hot garlic
    sauce.

4. Olive oil can be used.

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Veg Sandwich

Pav Bhaji

Moong Sprouts
Stir Fry

Rasgulla

Rasgulla

Rasgulla....This Indian delicacy needs no introduction.This soft, juicy, spongy, white yummy sweet balls is one of the most popular and favourite sweet in the world among Indians.

Rasgulla is made of chenna (paneer) shaped into balls, these balls are boiled in sugar syrup, syrup just goes into the balls.....and the result is the magical dessert called "Rasgulla".

Ingredients:

1 liter milk
2 cups sugar
3 tbsp lemon juice
4 cups water
1/4 tsp rose essence

5-6 pistachio chopped

Method:

1. Heat milk in a pan when it starts boiling, add lemon juice and stir properly.

2. Heat further until the whey water clearly separates.

3. Now pour milk in the muslin lined strainer, wash it well in running cold water.

4. Squeeze the excess water and hang it aside for 30 mins.

5. Now take out the chenna (paneer) in a bowl & knead it gently till it become
    soft and smooth.

6. Make smooth equal sized small balls of chenna (paneer).

7. In a large pan take 2 cups sugar and 4 cups water. 

8. When sugar gets dissolved completely and the syrup boils, add cheena balls
    carefully one by one. 

9. Cover the pan & let it cook for 10-15 mins or till resgullas done.

10. Let it cool, add rose essence & refrigerate it.

11. Garnish with pistachio and serve chilled. 

Tips:

1. The kneading chenna (paneer) is very important, knead it with patience.

2. Balls should be smooth otherwise it will crack while cooking.

3. Vinegar can be used in place of lemon juice.

4. Green cardamom and kewra water can also be used in place of rose
    essence.

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Besan Laddu

Balushahi

Rasmalai

Coconut Laddu

Kaju Roll

Coconut Burfi