Vegetable Spring Rolls Recipe ||

Chinese, Snacks, Starters

Vegetable spring rolls, a popular snack cum starter dish from indo chinese cuisine, which is found in most of the Indian restaurants menu card. These stuffed rolls have a deep fried crispy outer layer and a delicious stuffing of mixed vegetables. For the stuffing, apart from mixed vegetables, boiled noodles and soy sauce are added along with spices for the flavor. It’s an easy task to make the perfect spring rolls at home when you are using the readymade wrappers because they are easily available in grocery stores, you can find them in freezer section. Rolls can be also made using the homemade wrappers but sometimes the final outcome (the crispiness of roll) will not be good as readymade wrappers. For this reason, readymade wrappers are used in this recipe. Follow the below given recipe with step by step photos to make veg spring rolls at home and enjoy it with schezwan sauce or tomato garlic chutney (momos chutney).



How to Make Veg Spring Rolls

For Stuffing:
1½ teaspoons finely chopped Ginger-Garlic
1/2 cup Capsicum, finely chopped
1/2 cup Carrot, julienned or grated
1/2 cup Cabbage, finely chopped
1/2 cup French Beans, finely chopped
1/2 cup Spring Onion, finely chopped
1/2 cup Boiled Noodles, roughly chopped (optional)
1/4 teaspoon Black Pepper Powder
1 teaspoon light Soy Sauce
Salt to taste
2 teaspoons Oil
For Rolls:
15 Spring roll Wrappers (readymade)
Maida Paste (2 tablespoons Maida dissolved in 2 tablespoons water)
Oil, for deep frying


Directions for Stuffing:

1)Chop all the veggies as per the instructions given in the ingredient section. Keep the white part and green part of chopped spring onion separate. Boil the noodles as per the instructions given on the backside of the noodles pack or by following this recipe.

2)To julienne the carrot, first cut it either horizontally or vertically into thick slices. Arrange 2-3 slices into a stack and then cut into thins strips using a knife.

3)Heat 2-teaspoons oil in a broad pan over high flame. Add finely chopped ginger-garlic and sauté for 10 seconds. Add white part of spring onion and sauté for 30-40 seconds.

4)Add capsicum, carrot, cabbage and french beans.

 5)Sauté for 3-4 minutes.

6)Add green part of spring onion.

7)Add boiled noodles and black pepper powder.

8)Add soy sauce and salt.

9)Mix well and sauté them for 2 minutes. Turn off flame. Stuffing is ready.

Directions for Rolls:

10)Dissolve 2 tablespoons maida in 2-3 tablespoons water to make a smooth and medium thick paste. Follow the instructions given on the wrapper package to separate the sheets. If you are using frozen wrappers, defrost them first and then cover with a damp towel for 2-3 minutes. So the wrapper will come out easily.

11)Take one wrapper sheet and place it on a plate or on chopping board. Place 1½-2 tablespoons stuffing at the bottom corner. Keep 1-inch space from sides. Apply little maida paste on the edges using your fingertip or brush.

12)Cover the stuffing by folding the bottom corner (as shown in the photo). If you are using a large wrapper sheet, first cover the stuffing and then roll the sheet towards top edge till the center (halfway).

13)Fold it from one side (either left or right) to wrap the end portion of stuffing.

14)Fold it from another side.

15)Now, start rolling gently towards the top edge.

16)Seal it tightly by sticking open ends.

17)Place it to the plate and make remaining rolls by following the same method. Keep them covered to prevent them from drying.

18)Heat oil in a pan or kadai over medium flame. When oil is medium hot, place 3-4 prepared rolls at a time (more or less depending on the size of the pan) in oil and deep fry until light golden brown and crispy.

19)Drain excess oil and transfer them to a plate lined with paper towel. Vegetable spring rolls are ready to serve. Cut them into half and serve with tomato ketchup or schezwan sauce.



Taste:  Crispy and mild spicy
Serving Ideas:  Serve veg spring rolls with tomato ketchup or tomato chutney as evening snack.

Rava Dhokla Recipe || Gujarati  snacks||

It is a deliciously soft and spongy idli like snack prepared from rava (sooji, semolina), generally served with green chutney. There are two ways to make it at home, either using a traditional fermentation method or using Eno. This recipe follows the second approach.
Also, making soft and spongy instant dhokla with sooji is an art and many beginners fail to get it right. However, with this rava dhokla recipe’s step by step photos, you can be sure of making your best ever homemade white dhokla regardless your cooking expertise.




Ingredients:
For Batter:
1 cup Fine Rava (sooji / semolina)
1 cup Sour Curd
1/3 cup Water
1 teaspoon Eno Fruit Salt
1 teaspoon + 1 teaspoon Cooking Oil
Salt
For Tempering:
1 tablespoon Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Sesame Seeds (til)
1 small Green Chilli, seeded and finely chopped
4 to 5 Curry Leaves
1 tablespoon finely chopped Fresh Coriander Leaves


Directions:

(1)Mix rava, curd, water and salt in one bowl and beat until smooth. Make sure that there are no lumps. Let it set for 15-20 minutes.

(2)Add approx. 1 large glass water in steamer and heat it over medium flame. Grease its trays (thalis) with 1-teaspoon oil. Add 1 teaspoon oil and Eno fruit salt in batter.

3)Mix well until it starts to bubble on surface or for approx. 1-minute, make sure not to over mix it.

4)Pour it immediately into a greased tray until its half capacity and place in steamer. Steam it for 3 minutes over high flame and then 12 minutes over medium flame.

5)After 15 minutes, insert knife or toothpick in it and check if it comes out clean. If it does, then it is ready. If not, then steam it 2-3 minutes more.

6)Take out trays from steamer and let it cool for 3-4 minutes. Cut prepared suji dhokla into small squares.

7)Heat 1 tablespoon oil in a small pan for tempering. Add mustard seeds and cumin seeds in it. When they begin to crackle, add sesame seeds, green chilli and curry leaves and sauté for few seconds and turn off the flame.

8)Pour prepared tempering over rava dhoklas and garnish them with chopped coriander leaves.


Serving Ideas: Serve it with green coriander chutney and tomato ketch up for yummy taste. Add mutter, chopped carrot and chopped capsicum in batter to make healthy Vegetable dhokla for kids. It is a perfect snack for kid’s lunch box.

Tandoori Paneer Tikka Recipe

Paneer Curries Snacks and Starters, Punjabi, Snacks, Starters

This is an authentic paneer tikka recipe that has been followed from the time of Moguls. It is made by marinating paneer in special type of marinade made from thick curd, tandoori masala powder and many other spices. It also requires to be cooked in traditional clay or modern gas tandoor to get the smoky flavor.


Ingredients:

250 gms (1/2 lb) Paneer (cottage cheese), cut into 1/2 inch thick 1 inch square slices
1 medium Tomato, seeded and cut into 1 inch squares
1 medium Onion, cut into 1 inch squares
1 large Green Capsicum, seeded and cut into 1 inch squares
1 teaspoon Tandoori Masala Powder
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
2 teaspoons Ginger-Garlic Paste
1 teaspoon Cumin Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1 teaspoon Lemon Juice
1 cup Hung Curd or Thick Curd
1 teaspoon Chat Masala
1 tablespoon Coriander Leaves
2 tablespoons Oil
Salt


Directions:

(1)Beat thick curd or hung curd in a large bowl until smooth. Add tandoori powder, kasuri methi, ginger-garlic paste, cumin powder, turmeric powder, red chilli powder, lemon juice and salt. Stir well and make a marinade.

(2)Add capsicum, onion and paneer slices in it and mix gently until coated well. Cover and let it marinate at least for an hour or for 3 hours. If you are going to let it marinate for 3 hours or more, then put it in refrigerator.

(3)If you are using wooden skewers, then soak them in cold water for 10 minutes before using to prevent them from burning. Skew marinated tomato, onion, paneer and capsicum in given order on wooden or metal skewer. Repeat the process for remaining marinated veggies and paneer and skew them all in one or more skewers.

(4)Brush them with small amount of oil and place them on a heated tandoor to cook for 15 to 20 minutes until light brown from all sides. Check and turn skewer every five minutes to make sure that it cooks evenly and does not over cook and burn.


Serving Ideas: It can be served with green mint chutney and salad as snack or starter. It is also delicious to eat as an accompaniment in main course of Indian dinner.

Aloo Chaat Recipe 
Chaat and Tikki, Fast Food, Snacks

Aloo Chaat, this popular street food from North India is one of the easiest chaats to make at home. This spicy chaat is a perfect food to serve in the party as it can be prepared in advance and served as a snack, starter or appetizer. Potato cubes are deep fried or shallow fried until crispy and then tossed with basic chaat chutneys like khajur imli chutney and green coriander chutney and finally topped with onion, curd, sev and spices. Traditionally raw potato cubes are deep fried until crispy, but in this recipe, we have shallow fried the boiled potato cubes to use less oil and make it healthy.



Easy Dahi Aloo Chaat Recipe
In different regions of India, there are variations in making this chaat. In all variations, fried aloo cubes are the base ingredient but variation in chutney toppings and other chaat ingredients. In some regions, it is served as a simple aloo chaat by mixing all the ingredients given below except for the onion, curd and sev. Follow the below given recipe with step by step photos to make this savory potato snack as per your preference and availability of ingredients.

Ingredients:

2 medium potatoes, boiled, peeled and cubed (1½ cups)
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Cumin-Coriander Powder, optional
1/2 teaspoon Chaat Masala Powder
1 teaspoon Lemon Juice
1/4 cup finely chopped Onion (1/2 small Onion), optional
1 tablespoon Green Coriander Chutney, optional
1½ tablespoons Sweet Tamarind Chutney (mithi khajur imli ki chutney)
4 tablespoons (1/4 cup) Curd, whisked
2 tablespoons Sev
2 tablespoons finely chopped Coriander Leaves
Salt to taste
1½ tablespoons Oil


Note:
If you don’t want to use oil, skip step-1 (shallow frying potatoes).
Add salt while boiling the potatoes to get the evenly salty taste.
Boil the potatoes until soft but not mushy. If possible, boil them 1 hour in advance to prevent them from breaking while making the chaat.

Directions:

(1)Heat 1½ tablespoons oil a non-stick frying pan. Add boiled and cubed potatoes and shallow fry them until light golden brown and crispy. If you prefer, you can deep fry the potatoes instead of shallow frying.

(2)It will take approx. 4-5 minutes to turn light golden brown over medium flame. Stir in between occasionally to fry them evenly. Use a non-stick pan to use less amount of oil and prevent sticking.

(3)Transfer them to a large bowl.

(4)Sprinkle 1/2 teaspoon red chilli powder, 1/2 teaspoon cumin-coriander powder and 1/2 teaspoon chaat masala powder over it.

(5)Add 1 teaspoon lemon juice.

(6)Mix well so the potato pieces coated well with masala.

(7)Add 1 tablespoon green coriander chutney, 1½ tablespoons sweet tamarind chutney and 1/4 cup (4 tablespoons) finely chopped onion over it.Mix well.

(9)Transfer them to two individual serving bowls or plates.

(10)Pour 2 tablespoon curd over potatoes in each bowl.

(11)Garnish with sev and coriander leaves. Aloo Chaat is ready for serving. Serve it hot and enjoy.




Serving Ideas: Serve aloo chaat with your favorite milkshake as afternoon snack or after school snack to kids.

 Dry  Kachori  Recipe


Dry Kachori is a deep fried crispy and crunchy balls of maida flour stuffed with spicy mix of gram flour and other spices. Unlike normal kachoris, it can be stored for few weeks to couple of months and you can enjoy its snacky taste anytime. This recipe uses coarse gathiya powder as base ingredient for flavorful stuffing, however, you can also prepare spicy stuffing with besan (gram flour) as mentioned in the tips given below.

Ingredients:
For Crisp Outer Layer:
1½ cups Maida (all purpose flour)
3½ tablespoons Oil
Salt

For Dry Spicy Stuffing:
1/2 cup Papdi Gathiya or Sev, crushed like coarse powder or Roasted Gram Flour
1½ tablespoons Date Tamarind Chutney
1/4 teaspoon Turmeric Powder
1½ teaspoons Red Chilli Powder
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Black Peppercorns, crushed coarsely
1/2 teaspoon Dry Mango Powder (aamchur)
1 teaspoon Sesame Seeds (til)
1 tablespoon Dry Coriander Seeds (dhaniye ki bij)
1 tablespoon Fennel Seeds (saunf)
1/2 teaspoon Poppy Seeds (khuskhus)
1/4 cup Cashew nuts (roughly chopped)
10-12 pieces Raisins (kismis)
2 tablespoons Almonds, roughly chopped
2 tablespoons Powdered Sugar
Salt
1 tablespoon + for deep frying Oil


Directions:

(1)Crush gathiya or sev to medium coarse powder or roast the gram flour until light golden brown.

(2)Heat 1 tablespoon oil in a pan or kadai over low flame. Add all stuffing ingredients except crushed gathiya, date tamarind chutney, sugar and salt; sauté over low flame for 30 seconds.

(3)Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and roast for a minute. Turn off the flame and let it cool for 4-5 minutes. Dry and spicy stuffing for kachori is ready.

(4)Take maida, salt and 3½ tablespoons oil in a large bowl and mix well. Add warm water as needed and knead a smooth dough (like paratha dough).

(5)Divide dough into 16 small lemon size portions and give them a shape of ball. Roll out each ball into thick circular puri having approx. 4-inch diameter.

(6)Put 1-2 teaspoons stuffing mixture in the center of puri. Wrap stuffing with puri and seal its edges and again give it a shape of ball.

(7)Heat oil over medium flame to deep fry kachoris. When oil is medium hot, carefully slide or drop 5-6 raw balls in oil and deep fry over low flame until they turn light brown. Deep fry the remaining balls in same way.

(8)Crispy and spicy dry kachori is ready. Enjoy it on its own or serve it with green chutney. You can store it in an air tight container for 15 days at room temperature.



Serving Ideas: Dry Kachori or Suki kachori is a delicious snack capable of satisfying your taste buds on its own. However, it can also be served with mouth watering green chutney or tamarind chutney or khajoor (dates) chutney. It can be served with tea/coffee as well.

 Lasaniya Batata (spicy baby potatoes with garlic) 

Garlic flavored, hot and spicy lasaniya batata is a delicious curry if your palate can tolerate the fiery taste of red chillies. However, those who appreciate the spiciness and are ready to go to any length to enjoy the best flavor of garlic and potato sautéed in spices will experience the heavenly delight. One advice though; keep roasted peanuts, or fryums or something sweet and cold handy to soothe your palate immediately.

Ingredients:
12-14 Baby Potatoes (boiled)
12-15 cloves Garlic (lasun)
1 small Onion (finely chopped)
1-inch Ginger, chopped
3 Dry Kashmiri Red Chillies
1 medium Tomato, finely chopped
2 teaspoons Coriander Powder
1 teaspoon Cumin Seeds
1/2 teaspoon Dry red Chilli Powder
1/8 teaspoon Turmeric Powder (optional)
1/2 teaspoon Chaat masala
1/2 teaspoon Garam Masala
Salt
1 tablespoon + 4 tablespoons Oil
Coriander Leaves, finely chopped


Directions:

(1)Soak dry red chillies in 2-tablespoons water for 10 minutes.

(2)Boil baby potatoes until tender and peel its skin. (Consider adding salt while boiling potatoes, this will enhance its flavor.)

(3)Grind garlic, ginger, soaked dry red chilli, tomato, coriander powder, cumin seeds, turmeric powder and salt together in a grinder and make a smooth tomato-garlic paste.

(4)Heat 1 tablespoon oil in a non-stick pan. Shallow fry boiled potatoes for 2 minutes over medium flame.

(5)Sprinkle chaat masala and garam masala over it and fry for 1 more minute. Turn off flame and transfer potatoes in a bowl.

(6)Heat 4 tablespoons oil in the same pan. Add finely chopped onion and sauté until light brown.

(7)Add tomato-garlic paste and sauté on low flame until oil starts to separate or for approx. 4-5 minutes.

(8)Add dry red chilli powder and mix well. Add shallow fried potatoes, stir and cook for 3 minutes.

(9)Turn off flame and transfer prepared baby potatoes in a serving bowl. Lasaniya batata is ready. Garnish it with coriander leaves and serve hot.


Serving Ideas: Lasaniya batata is generally served with roti or paratha as a full meal. However, to enjoy its full flavor and if your palate can tolerate the heat, then enjoy it on its own or with fryums (wafers) and roasted peanuts as snack.

Chorafali Recipe 

Gujarati, Snacks

This melt in the mouth traditional Gujarati snack tastes like papad or chips and typically enjoyed during the annual Diwali festival. Its sour and spicy seasoning of chilli powder and dry mango powder makes it one of most irresistible snack. Making a perfectly light and fluffy chorafali at home is sometimes challenging but with this recipe you will learn the secret of making it perfectly fluffy every single time you try.

Ingredients:
1 cup Gram Flour (besan flour/ chickpea flour)
1/3 cup Urad Flour (split urad dal flour)
1/8 teaspoon Baking Soda
1 tablespoon Oil + for deep frying
Salt to taste
1/4 cup Water
2 teaspoons Red Chilli Powder
1 teaspoons Black Salt
2 teaspoons Dry Mango Powder (aamchur powder)


Directions:
(1)Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until lukewarm or for approx. 1-2 minutes.

(2)Sift gram flour, urad flour and baking soda in large bowl and mix well.

(3)Add lukewarm water little by little and mix well.

(4)Knead very stiff dough. Cover it with muslin cloth and keep aside for 10 minutes .

(5)Divide the dough into small portions. Grease the wooden board or clean flat surface and place one portion over it. Add few drops of oil and pound it with pestle; fold it, add few drops of oil and pound it again. You can also put a small portion of dough in thick ziplock bag (or in mortar) and then pound it with the pestle (as shown in the photo). Repeat the process until it is pliable and its color turns lighter.

(6)As you can see in the photo, the dough surface looks smooth and its color is lighter. Repeat the above mentioned process for all dough portions. Place all dough portions in the same bowl and cover with a cloth or plate to prevent from drying.

(7)Take one small lemon sized portion of dough and give it a round shape. Grease it with little oil, place over the rolling board and press it little to flatten it.

(8)Roll it out into very thin circle (thinner than phulka roti). Do not use flour for dusting, grease dough ball with oil to roll out. Rolled thin circle should look semi-transparent. Transfer it to a plate and cover with a plate or muslin cloth. Repeat the process for all remaining dough portions.

(9)Take one rolled circle, make multiple 2-inch wide strips using knife and then cut all stripe from the center.

(10)Heat oil over medium flame for deep frying. While oil is getting ready for deep frying, mix black salt, red chilli powder and dry mango powder in a small bowl.

(11)When oil is medium hot, place 2-3 strips into it and fry until light brown and crispy. It will take few seconds to puff up after adding them in the oil. Remove them by using slotted spoon and drain excess oil. Transfer them to a plate and sprinkle mixed masala (prepared in step-10) over it. Crispy chorafali is now ready for serving. You can store it in airtight container and consume it within 8-10 days.

Serving Ideas: Serve this crispy and crunchy snack with deepavali sweets like kaju katli, besan laddu, etc. or with tea as evening snack.

 Moong Dal Halwa



Moong dal halwa is basically a classic Rajasthani sweet dessert usually prepared during the winter months. It is served during wedding ceremonies and also during auspicious occasions and festivals like Diwali and Holi. Soaked yellow moong dal is ground to make a coarse paste and then halwa is prepared by cooking the paste with lots of ghee and then cooking with milk, water and sugar. Making this halwa at home is not easy like Sooji Halwa; it requires lots of effort, patience and long cooking time. The main effort is required in constantly stirring the mixture of dal and ghee for a longer time. Since it tastes delicious and can be preserved for a few days in the refrigerator, so it is worth trying to make it. Follow the below given recipe of moong dal ka halwa with detailed directions and step by step photos to make it at home.

Ingredients:

1 cup Yellow Moong dal (yellow lentils)
3/4 cup Ghee (clarified butter)
1½ cups Milk (warm)
1 cup Water (warm)
1 cup Sugar (or 1¼ cup as per your taste)
1/2 teaspoon Green Cardamom Powder (elaychi ka powder)
A few Saffron Strands (kesar), optional
2 tablespoons Mixed Dry Fruits(almonds, cashew nuts, pistachios), for garnishing


Directions:

(1)Take 1 cup yellow moong dal in a colander or a large sieve and wash it under running water for 3-4 times. Soak it in the water for at least 3-4 hours or overnight.

(2)Drain excess water from the dal and transfer it to the jar of a mixer grinder. If you are using a small jar, grind the dal into two batches.

(3)Grind it until medium coarse paste without adding any water. Scrape the sides with a spatula to grind it easily. If required, add only a few teaspoons of water.

(4)Dissolve a few saffron strands (10-12) in 1 tablespoon warm milk. Keep aside until required.

(5)Heat 3/4 cup ghee in a non-stick pan or a heavy based pan over medium flame. I recommend using a non-stick pan to prevent sticking.Add moong dal paste.

(6)Stir and cook the mixture over low-medium flame. At first, the mixture is sticky and hard to stir (requires more effort while stirring); After 10 minutes of cooking, it has a lumpy texture; And after 20-25 minutes of cooking, it is easy to stir and starts to separate and turns crumbly.

(7)After 10 minutes, you can see the mixture is lumpy. It will take approx. 15-20 minutes to reach this stage. Stir continuously to prevent sticking.

(8)Keep stirring and cook until dal is separated and has a granular consistency. At this stage, it turns light golden brown and releases nice aroma and you feel easy to stir the mixture (requires less effort in stirring).

(9)Add 1½ cups warm milk and 1 cup warm water.Stir and cook until almost moisture is absorbed and ghee starts separating (releasing from the sides).Finally, add 1 cup sugar.

(10)Stir and cook until it dissolves completely and mixed well. Cook until mixture turns into a large lump, it will take approx. 5 minutes. Add cardamom powder and saffron milk.

(11)Mix well and cook for a minute. Add chopped nuts.Mix well and turn off the flame. Moong dal ka halwa is now ready for serving. When it cools down completely, store it in an airtight container. It stays good for a week in the refrigerator.


Serving Ideas: Moong dal halwa can be served as a dessert after dinner or it can replace any sweet dish to be offered to God during festivals.

Beetroot Halwa Recipe 

Beetroot Halwa – a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes similar to Carrot Halwa (Gajar Halwa). Preparing this delicious dessert at home in traditional way is very simple and requires just three ingredients – beetroot, milk and sugar. However, this Beetroot Halwa Recipe doesn’t stop there; it makes it even tastier and aromatic by adding cardamom, ghee and roasted cashews and easier to prepare by providing photos of each and every step.

Ingredients:

2 cups grated Beetroot (2 large beetroot)
1 cup Full Fat Milk (add 1½ cups to make extra creamy halwa)
3 tablespoons Sugar (more or less to taste)
1/8 teaspoon Cardamom Powder
2 tablespoons chopped Cashew Nuts, optional
2 tablespoons Ghee

Directions:

(1)Wash the beetroots in running water. Peel them and cut from the bottom.

(2)Grate them using a grater (use side with larger holes to grate the beetroot to make thicker strands).

(3)Heat 1/2 tablespoon ghee in a heavy based kadai (thick bottom pan) or pressure cooker. Add chopped cashew nuts and sauté until they turn light brown.

(4)Transfer them to a plate. Add grated beetroot in the same kadai or cooker.

(5)Sauté for 7-8 minutes over medium flame. Add milk.

(6)Mix well. Let it cook over medium flame until it turns thick. Stir in between occasionally.

(7)When the mixture turns thick, add sugar. As the sugar melts, the mixture will turn watery. Stir and cook until it turns thick.

(8)Add remaining ghee, cardamom powder and roasted cashew nuts.

(9)Mix well. Stir and cook for 2-minutes. Turn off the flame. Beetroot halwa is now ready. Serve it warm or chilled per your preference.



Serving Ideas: Serve it hot/warm with vanilla ice cream as a dessert after dinner. It can also be served as a sweet with main meal in lunch or dinner.

Gajar Halwa (Carrot Halwa) Recipe 

Gajar Halwa (Carrot Halwa), an epitome of finest Indian sweets, is a delicious dessert prepared from carrot and milk. This recipe uses full cream milk to make halwa which is not overly sweet. The ghee and cardamom powder gives it an unparalleled aroma and rich texture. Whether you want to satisfy your sweet tooth, excite your kids or entertain guests, serve this classic, rich, creamy sweet as dessert and watch them helping for seconds.

Ingredients:

2 cups peeled and grated Carrot
1½ cups (375 ml) full fat Milk
2½ tablespoons Ghee (clarified butter)
1/4 cup Sugar
5 Cashew nuts, chopped
5 Almonds, sliced
8 Raisins
1/4 teaspoon Cardamom Powder

 Directions:

(1)Heat ghee in non-stick pan or heavy based pan over medium flame. Add grated carrots and roast them for 3-4 minutes while mixing continuously.

(2)Pour milk over ghee roasted carrots and stir to mix well. Bring it to boil over medium flame.

(3)When it starts to boil, reduce flame to low and cook until almost milk is absorbed and mixture starts to thicken. It will take approx. 15-20 minutes. Stir occasionally in between to prevent sticking.

(4)Cook until all milk is absorbed and mixture turns thick for approx. 5-7 minutes. Stir occasionally in between.

(5)Add sugar, chopped cashew nuts and raisins, mix well. Stir and cook until sugar is dissolved; approx. 3-4 minutes.

(6)Transfer it to a serving bowl and garnish with sliced almonds.



Serving Ideas: There are multiple ways in which simple gajar ka halwa can be enjoyed. You can either serve it hot with a scoop of vanilla ice cream for an amazing hot and cold creamy dessert or serve it as a sweet accompaniment in Indian lunch. No matter which way you are going to enjoy this sweet creation, it’s going to make your taste buds go gaga.

Rasmalai Recipe

Rasmalai – soft and spongy cottage cheese patties in dry fruit laced saffron flavored creamy milk rabri. This step by step photo recipe explains how to make Ras Malai at home from scratch with homemade chhena (fresh paneer) and thick milk (rabri) as well as how to make it instantly in just 15 minutes using readymade Rasgulla and condensed milk. No matter which way you are going to prepare, this delicious Bengali sweet cum dessert recipe will become your favorite way to satisfy your sweet cravings.

Ingredients for Malai Pattie (Chhena Pattie):

1 liter Milk
2 tablespoons Lemon Juice
1½ cups Sugar
4 cups Water
For Rabri:
1 liter Milk
3 tablespoons Sugar
1 teaspoon Corn flour (corn starch), optional
10-12 Saffron strands (Kesar), optional
1/4 teaspoon Green Cardamom Powder
2-3 tablespoons chopped Pistachio

How to Make Instant Rasmalai (Easy Recipe)

To make it in shortest possible time, we need to use readymade rasgullas and condensed milk to make rabri.

(1)Take readymade rasgullas and drain excess liquid by pressing each ball gently between two flat spatulas or spoon.1
(2)Make rabri by cooking 1/2 cup condensed milk, 2 cups milk and 10-12 saffron strands until thick and creamy.
(3)Add drained rasgullas and 2 tablespoons chopped pistachio in cooked rabri and cook for 5-minutes. Instant rasmalai is ready.

Directions:

(1)Make fresh paneer (chhena) using 1-liter milk and 2 tablespoons lemon juice. Take a clean muslin cloth or cheesecloth and tie chhena in it. Squeeze it gently to remove excess water and hang it over the hook (or tap) for around 30-45 minutes to drain the excess water.

(2)After about 30 minutes, untie the muslin cloth and transfer chhena to a plate.

(3)Crumble the chhena with hand. It should be crumbly yet little moist. If it has too much moisture, rasmalai may break while cooking. To remove excess moisture, press chenna gently between paper napkins.

(4)Mash and knead crumbled chhena with hand until it comes together and turns into dough. Stop kneading when your palm starts to turn greasy – it will take around 5-8 minutes depending on the quality and quantity of chhena prepared from milk.

(5)Divide it into 12 equal portions. Make a small ball from each portion, press it gently between your palms to flatten it and turn into round pattie as shown it the photo. Pattie should be thick; do not press it too much otherwise it may turn thin from sides and it will break from sides while cooking.

(6)Take 4 cups water and 1½ cups sugar in a deep pan or in a pressure cooker and start to heat over medium flame. Stir water with spatula to dissolve the sugar completely. When it comes to rolling boil, gently slide all patties (one piece at a time) from the side.

(7)Cover pan with a lid (if using pressure cooker, remove whistle and rubber ring from the lid and then cover it) and boil for 5-minutes over medium flame. After about 5-minutes, open the lid and flip each pattie gently with a spatula.

(8)Again, cover with a lid and cook for 7-minutes. Turn off the flame and remove the lid. As you can see, size of the pattie increases to almost double after cooking in sugar syrup. This is due to chhena absorbing the sugar syrup.

(9)Transfer it gently to a large bowl and let it cool to room temperature for 1-2 hours. After that drain each pattie and press gently between two spoons to remove excess sugar syrup. Be gentle while doing this process as it may break if you apply too much pressure.

(10)Lets start to make Rabri – pour 1-liter milk in a heavy based pan (thick bottomed pan) and heat it over medium flame. When it comes to rolling boil, reduce flame to low and add saffron strands.

(11)Stir at regular intervals in between to prevent sticking and cook until its quantity reduces to half; it will take around 15-minutes. You can also cook it over medium flame to speed up the process but make sure that milk doesn’t burn and stick at the bottom of the pan; stir frequently to prevent it from burning. Mix 1-teaspoon of corn flour with 1 tablespoon water and make sure that it doesn’t have any lumps. Add 3-tablespoons sugar, corn flour-water mixture and 1/4 teaspoon cardamom powder.

(12)Increase flame to medium, stir continuously and cook for around 3-4 minutes until sugar dissolves. Add drained patties and chopped pistachio.

(13)Cook for 4-5 minutes. This helps pattie absorb the milk and get the flavor from inside as well.

(14)Turn off the flame and transfer it to serving bowl. Let it cool to room temperature and then place it in refrigerator for at least 2-3 hours. Serve chilled ras malai as a dessert.



Serving Ideas:  Serve rasmalai as a sweet dish along with meal or as a dessert after dinner.

Chocolate Milkshake Recipe

Chocolate Milkshake, a name itself makes juices flowing in the mouth. No milkshake can ever come close to the divine taste of rich and creamy milkshake prepared with this recipe as flavor of its three simple ingredients; milk, chocolate syrup and ice cream is enhanced by whipped cream.

Ingredients:

1½ -2 tablespoons Chocolate Syrup
1 cup Chilled Milk
3/4 Cup Vanilla or Chocolate Ice Cream
Whipped Cream, for garnishing (optional)

Directions:

(1)Pour chilled milk into a blender jar. Add vanilla ice cream or chocolate ice cream. If you like more chocolaty flavor, add chocolate ice cream.

(2)Add chocolate syrup.

(3)Blend it until mixture becomes frothy and there are no lumps of ice cream. Pour it into a serving glass and garnish with whipped cream.

Serving Ideas: Enjoy chocolate milkshake with breakfast or evening snacks or as a tempting dessert for the perfect end of your dinner and lunch.

Tofu Chocolate Pudding Recipe

Chocolate pudding prepared with tofu has subtle flavor and texture because it does not need corn flour to thicken the puree. It is very easy to prepare too because it does not involve any cooking apart from melting the chocolate chips. Learn how to make tofu chocolate pudding in just 15 minutes with this recipe.

Ingredients:

2/3 cup Chocolate Chips (Semi Sweet)
1 pack (12 oz) Silken Tofu
2 teaspoons Brown Sugar or Honey (optional)
1 teaspoon Vanilla extract
1½ tablespoons Water

Directions:

(1)Take a double boiler or heavy bottom saucepan and melt chocolate chips with 1½ tablespoon water (2)over medium heat. Cook and stir until it melts completely.
(3)Drain tofu and place it in a blender or food processor, add sugar or honey and blend until smooth puree.
(4)Add melted chocolate and blend until ingredients are well combined and attain smooth texture.
(5)Transfer to one large bowl or multiple small serving bowls and place them in refrigerator for at least 2 hours. Garnish with chocolate shavings and serve chilled.


Taste: Delicious taste of chocolate mixed with creamy tofu. It tastes like a mousse.
Serving Ideas: Serve it over crackers or banana slices as a dessert or snack. It also tastes well on its own too.

Basundi Recipe 

Cardamom flavored and dry fruit laced basundi is a treat to taste buds at anytime. It is essentially calorie rich, high-energy sweetened dense milk prepared by simmering high fat milk. In Gujarat, Maharashtra and many other Indian states, it is generally served with masala puri (deep fried Indian bread) as a sweet accompaniment to meal but it can be enjoyed anytime you like it. Whether you want to entertain guests or make something sweet and special for dinner, try this dessert recipe and watch them helping for seconds and even thirds.

Ingredients:

1 liter (33-34 oz) Full Fat Milk
1/4 cup Sugar
1/4 teaspoon Cardamom Powder
5-7 Almonds, sliced
4 Pistachios, sliced
4-5 Saffron Strands (kesar), for garnishing

Directions:

(1)Take heavy based or non-stick deep pan and pour milk in it. Bring it to boil over medium flame.

(2)When milk starts to boil, reduce flame to low and let it simmer until reduced to half of its original quantity. Stir in between at regular intervals (approx. every 2-3 minutes).

(3)Add cardamom powder and sugar.

(4)Cook for 5 minutes over low flame while stirring continuously.

(5)Turn off the flame. Transfer to a serving bowl and garnish with almond and pistachio slices and saffron strands. Serve it hot or cold according to your choice.



Serving Ideas: Generally, chilled basundi is served as a dessert or sweet accompaniment in lunch or dinner during Indian festivals like Diwali. However, there are many more ways in which this sweet and creamy condensed milk can be enjoyed. E.g. replace milk with basundi to make flavorful payasam, kheer, gajar halwa, semiya kheer, etc. Freeze it in freezer to make a homemade kulfi. That’s not all; it can also be used as syrup for gulab jamun and ras malai.

Schezwan Fried Rice Recipe  

Schezwan Fried Rice, a spicy rice dish from Indo-chinese cuisine, is very similar to Chinese Fried Rice but has one special ingredient; “Schezwan Sauce”, which gives it a deep spicy chilli-garlic flavor. If you are a spicy food lover, then this is the perfect recipe for you since it not only tastes delicious but is also very easy to make at home in just 15 minutes with pre-cooked rice and schezwan sauce. For this Indo-Chinese delicacy, you can either make schezwan sauce at home in advance (it stays good for 2-3 weeks in refrigerator) or use the store bought one. Following Schezwan Fried Rice Recipe is very similar to Schezwan Fried Noodles and explains each step with accompanying photo. And yes, don’t forget to read the tips section given below to give it a personal touch.

Ingredients:

3 cups cooked Plain Rice
1¾ cups Mixed Vegetables (french beans, carrot, capsicum, cabbage, celery)
2-3 cloves of Garlic, finely chopped (approx. 1/2 tablespoon)
1/4 cup finely chopped Spring Onion or Onion
2-3 tablespoon Schezwan Sauce (or to taste)
1/4 teaspoon Black Pepper Powder
1½ tablespoons Oil
Salt to taste

Directions:

(1)Schezwan Fried Rice requires separated cooked rice grains. To achieve this and speed up the cooking process, you can cook steamed rice 2-3 hours in advance or use the leftover rice for this recipe. To prepare stemed rice; wash 1 cup rice with water for 3-4 times and soak them in it for 15 minutes. Cook soaked rice with 2 cups water in a pressure cooker over medium flame for 2-whistles. Turn off the flame and let pressure inside the cooker come down naturally. Remove the lid and fluff the rice with a fork.

(2)Finely chop all vegetables (1/2 cup cabbage, 1/2 cup capsicum, 1/4 cup carrot, 1/4 cup French beans, 1/4 cup celery (optional)). You can add or remove the vegetables according to availability and your preference.

(3)Heat 1½ tablespoons oil in a pan over medium flame. Add finely chopped garlic and sauté for 30 seconds.

(4)Add finely chopped spring onion and sauté for 30 seconds.Add finely chopped veggies (french beans, carrot, capsicum, cabbage, celery).Increase flame to high and stir-fry for 3-4 minutes.

(5)Cook veggies until they are cooked yet crunchy. Don’t cook them till they turn soft.

(6)Cook veggies until they are cooked yet crunchy. Don’t cook them till they turn soft.

(7)Add 2-tablespoons schezwan sauce, black pepper powder and salt (schezwan sauce already has salt in it so add salt only to compensate for veggies). If you are using store bought schezwan sauce, add 1½ tablespoons sauce, taste the rice and then add more if required after adding the rice in step-12.

(8)Mix well. Add cooked rice.

(9)Mix well. Stir fry and toss the rice for 2-3 minutes or until the each rice grain is coated well with the sauce and veggies. Taste and add more sauce or seasonings if required. Schezwan fried rice is ready for serving. Serve them with any gravy manchurian or soup.



To make spicier Schezwan Rice, increase the quantity of Schezwan sauce. Similarly, to make less spicy rice, reduce the quantity of Schezwan sauce
Add baby corns, mushrooms and sprouted beans along with other vegetables for extra crunch and variation.

Schezwan Noodles Recipe

 All Indo-Chinese Noodles recipes, Schezwan Noodles is one of the most sought after and widely preferred Noodle Recipes due to its spicy taste and unique garlic flavor. Preparing Schezwan Noodles at Home is very easy and similar to Veg Hakka Noodles Recipe with only difference being this recipe uses a “Spicy Schezwan Sauce” as its main flavoring agent. Just toss the boiled noodles with stir-fried veggies and Schezwan Sauce and voila, your noodles are ready. This Schezwan Noodles Recipe explains entire process with step by step photos and also explains how to boil noodles at home as well as prepare Schezwan Sauce from scratch.

Ingredients for Noodles:

150 gms Plain Noodles
5-6 cups Water
1 teaspoon Oil
Salt
Ingredients for Schezwan Masala for Noodles:
3-4 cloves of Garlic, finely chopped (approx. 3/4 tablespoon)
1/2 inch Ginger, finely chopped (approx. 1 teaspoon)
1 small Onion or 2-3 Spring Onion, finely chopped (approx. 1/4 cup)
1/2 cup shredded Cabbage
1/3 cup chopped Capsicum
1/3 cup finely chopped Carrot
1/3 cup finely chopped French Beans (green beans)
2 tablespoons Schezwan Sauce (or to taste) upto 3 Tablespoons
1 teaspoon White Vinegar
1/4 teaspoon Black Pepper Powder
2 tablespoons Oil
Salt to taste

Directions:

(1)Cut all the veggies as per instructions given in the ingredients section. Keep other ingredients ready.

(2)Start by boiling the noodles first.  (Pour approx. 5-6 cups water in a large pot and bring it to a boil over medium flame. When it starts to boil, add raw noodles, 1/4 teaspoon oil (2-3 drops), and 1/2 teaspoon salt. Boil the noodles for 4-5 minutes or until it’s 90% cooked. Transfer it to a colander and drain the excess water. Pour 2-3 cups cold water over it or rinse it by keeping it under running water and drain again to remove excess stickiness and prevent further cooking. Add 3/4 teaspoon oil and toss gently to coat noodles evenly with oil. This process helps to prevent sticking.)

(3)Heat 2 tablespoons oil in a pan or wok over medium flame. Add finely chopped garlic, ginger and white parts of spring onion.

(4)Sauté for a minute. (If you are using the regular onion, sauté until it turns translucent.).Add carrot and french beans and sauté for a minute.

(5)Add finely chopped cabbage and capsicum. Stir and cook over high flame for 3-4 minutes or until the veggies are cooked but little crunchy (not until they turn soft).

(6)Add schezwan sauce, black pepper powder and salt. (Schezwan sauce already has salt in it so add only a pinch of salt to compensate for veggies). You can increase or decrease the amount of schezwan sauce per your spice level tolerance. Start by adding 1-tablespoon sauce at a time and then add more as required to get the perfect spiciness you would enjoy.

(7)Mix well. Add boiled noodles and vinegar.

(8)Mix well. Stir-fry until noodles are evenly coated with the sauce. If you are an expert in cooking, toss noodles to mix well or else just stir-fry and mix well. Taste noodles and add more sauce or seasonings if required.

(9)Turn off the flame. Schezwan noodles are ready for serving.



You can also use the store bought schezwan sauce in this recipe. If you are using a store bought sauce, start by adding 1 tablespoon sauce to prevent it from turning very spicy. Taste the noodles and add more as required to make it as spicy you would like.

Paneer Jalfrezi Recipe 

In its original preparation, it is nothing but stir fried vegetables in a sauce like hot and spicy thick gravy. Over time it has evolved to have many different variations and paneer jalfrezi is one of the famous and routinely served dish in Indian restaurants. This recipe sticks to its original preparation steps and first requires stir-frying carrot, onion, capsicum and tomatoes with green chillies. Additionally tomato puree, red chilli powder and Indian curry spices are used to make thick spicy gravy.

Ingredients:

150 gms (5.2 oz) Paneer (cottage cheese) (cut into 2-inch strips)
1/4 cup Carrot (cut into 2-inch long strips)
1 medium Onion (sliced)
1 medium Green Capsicum (sliced)
1 Green Chilli (finely chopped)
1 medium Tomato (seeded and cut lengthwise)
1/4 cup Tomato Puree
1/2 teaspoon Cumin Seeds
1 tablespoon Ginger Garlic Paste
1 tablespoon Tomato Ketchup
1 teaspoon Red Chilli Powder
1/8 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/4 teaspoon Garam Masala Powder
Salt to taste
2 tablespoons Oil
2 tablespoons finely chopped Coriander Leaves (for garnishing)

Directions:

(1)Cut all the vegetables and paneer lengthwise as shown in the photo.

(2)Heat oil in a medium size pan over medium flame. Add cumin seeds; when they start to turn light brown add sliced onion and sauté until it becomes translucent. Add ginger-garlic paste and stir-fry for a minute.

(3)Add carrot and capsicum and stir-fry for 2-minutes.

(4)Add tomato and green chilli and cook for a minute.

(5)Add tomato puree and stir-cook for 2-3 minutes.

(6)Add tomato ketchup, red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.

(7)Mix well and cook for a minute.

(8)Add 1/3 cup water and cook for 2 minutes.

(9)Add paneer cubes and mix well.

(10)Cook until gravy turns thick for approx. 2-3 minutes. Turn off flame and transfer prepared sabzi to a serving bowl. Garnish with coriander leaves and serve hot.




Serving Ideas: It is yet another delicious paneer curry having hot and spicy sauce like gravy. Because of its thick gravy, it is best enjoyed with butter naan or paneer kulcha, dal tadka and cucumber salad. Rice lovers can savor this spicy stuff with peas pulao or vegetable biryani too.

Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves, surti papadi and tuvar lilva are required to prepare this curry and they are easily available only during winter. 


In different parts of Gujarat, it is prepared in different way; Surti style, Kathiyawadi style and Matla Undhiyu are three popular variations of it. In Surti Undhiyu, vegetables like brinjal, potato, raw banana etc, are stuffed with the masala made of coconut, peanut, etc. In Kathiyawadi Undhiyu, vegetables are not stuffed but its masala is little spicier than other styles. In Matla Undhiyu which is very popular in South Gujarat, vegetables are steam cooked in traditional Matla (clay pot) instead of pressure cooker and is known as Umbadiyu. Regardless of which way you prepare it, its delicious and tastes yummy. This step by step photo recipe explains how to make this authentic Gujarati dish in both Surti and Kathiavadi style at home.

Ingredients for Muthiya (dhokli):

1 cup Gram Flour (besan)
1½ cups chopped Fenugreek Leaves
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
A pinch of Baking Soda
1½ teaspoons Sugar
1/4 teaspoon Lemon Juice
Salt to taste
1 tablespoon Oil + for deep frying

For Masala:

1/4 cup grated Coconut (fresh or dry)
1/3 cup Roasted Peanut Powder
1/2 tablespoon Sesame Seeds
1/4 cup finely chopped Coriander Leaves
1/2 tablespoon Green Chilli Ginger Garlic Paste
1 teaspoon Sugar
1/2 teaspoon Lemon Juice
Salt to taste

For Curry:

3-4 small Brinjal
6-7 Baby Potatoes (or large pieces of potato)
1/2 cup Surti Papdi, strings removed
1/2 cup Valor Papdi, strings removed
1/2 cup Tuvar Lilva
1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
1/2 cup Green Peas
A pinch of Asafoetida (hing), optional
1 teaspoon Red Chilli Powder
1/2 teaspoon Cumin-Coriander Powder
1/3 teaspoon Turmeric Powder
1/4 teaspoon Garam Masala Powder, optional
Salt to taste
1/2 cup Cooking Oil (or less*)
1 cup Water

Note:

You can prepare the undhiyu in two different ways at home – 1) Kathiyawadi or Saurashtra style and 2) Surati style. In Surti style, vegetables are stuffed with coconut-peanut masala whereas in Kathiyawadi style, it is prepared without stuffing the vegetables. It tastes delicious either way.
Authentic Undhiyu is rich and heavy as it requires cooking vegetables in oil. If you are health conscious, you can choose to reduce the quantity of oil used in this recipe. However, if you want authentic taste, we recommend you to not to reduce its quantity.

Method to Make Muthiya (Dhokli):

(1) Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
(2) Mix all ingredients with a spoon, add water as needed and make soft dough as shown in the photo. If the dough turns sticky, don’t worry. If it is too sticky then add few teaspoons of gram flour and mix well.
(3) Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas.
(4) Deep fry muthiyas (3-4 at a time depending on the size of a pan) over low-medium flame until they turn light golden brown and outer layer turns crispy. Don’t deep fry them over high flame as they may remain uncooked from inside.
(5)Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.

 Method to Make Masala:

(1) Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt ) in a medium bowl.
(2) Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.

Method to Make Curry:

(1) Take all vegetables required to make the undhiyu.
(2) Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala.
(3) Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add surti papadi, valor papdi, tuvar lilva, green peas, yam and salt. Mix well and cook for 2-3 minutes.
(4) Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder.
(5) Mix well and cook for 3 minutes.
(6) Add stuffed brinjal and potato. Sprinkle some salt over it.Add 1½ cups water. Add fried dhokli methi muthiya over it.
(7) Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
(8) Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori and shrikhand in lunch

Tips and Variations:

To make Kathiavadi style undhiyu, skip all steps of “Method to Make Masala” and in step-2 of “Method to Make Curry”, cut brinjal and potato into large pieces and add them with other vegetables in step-4. Follow rest of the steps as is.
Add cluster beans, raw banana and cauliflower along with other vegetables in step-3 of “Method to Make Curry” for variation.
Papdi is one of the required veggies to prepare Undhiyu. Make sure that you have at-least one type of papdi available.
Methi Muthiya give this curry its unique taste and texture. Don’t skip adding it.
Prepare this curry 2-3 hours in advance. This would allow veggies to properly absorb the flavor of masala and help enhance the taste of the curry.

chocolate sandwich recipe with step by step . these are crisp and sweet chocolate sandwiches made with choco chips.

we are fans of chocolate. there are various ways one can have chocolate and this chocolate sandwich is one such delicious way. kids love these sandwiches and even grown-ups cannot say no to them if they are chocolate lovers.



HOW TO MAKE CHOCOLATE SANDWICH

1. first chop some dry fruits. i have used cashews, pistachios and raisins

2. take the bread slices. slice the edges if you want. you can use wheat bread, multi grain bread or brown bread or white bread or sandwich bread. spread some butter on each slice.

3. now place the choco chips evenly on the bread slice. do not add too much as then the chocolate melts and oozes out of the bread while grilling and toasting. instead of choco chips, you can use any type of baking or cooking chocolate like sweet or semi sweet chocolate.

4. sprinkle the chopped dry fruits on top. you can also add fruits like apples, pears or banana to the sandwiches.

5. sprinkle a light pinch of cinnamon powder. this step can be skipped. you can even use cardamom powder.

6. now cover with remaining buttered slices.

7. place the chocolate sandwich in a preheated sandwich toaster or grill.

Grill chocolate Sandwich

This chocolate sandwich is quick and easy to prepare sweet snack, which gets done in no time. we do prefer the sandwiches made with chocolate sauce. i will share that recipe too, which takes some more time, than making this quick sandwich recipe

About Chocolate chikki Recipe
It's a combination of chocolate and dry fruits.



Chocolate chikki is a popular aromatic and delicious dish. You can try making this amazing Chocolate chikki in your kitchen. This recipe requires 10 minutes for preparation and 25 minutes to cook. The Chocolate chikki by Rita Arora has detailed steps with pictures so you can easily learn how to cook Chocolate chikki at home without any difficulty. Chocolate chikki is enjoyed by everyone and can be served on special occasions. The flavours of the Chocolate chikki would satiate your taste buds. You must try making Chocolate chikki this weekend. Share your Chocolate chikki cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rita Arora for inputs. In case you have any queries for Chocolate chikki you can comment on the recipe page to connect with the Rita Arora. You can also rate the Chocolate chikki and give feedback.

Ingredients to make Chocolate chikki

Dark compound 120 gm
White compound 60 gm
Cashews 2 tbsp
Walnuts 2 tbsp
Pistachios 1 tbsp

How to make Chocolate chikki

1.)Finely chop the dry fruits in a small bowl. Microwave these dry fruits for 1 minute to roast.

2.)Now finely crush the white and dark compounds chocolates in separate bowls.

3.)Microwave the dark compound chocolate for 1 minute. Take out the bowl and stir constantly until its smooth in texture. Similarly microwave the white compound for 40 seconds only. Stir the chocolate till its smooth.

4.)Both the chocolates are now melted and ready to use. Now place a butter paper on a tray with the same dimensions and pour the dark chocolate compound in any shape and design.

5.)Pour some white compound over it and spread evenly. Top it up with dark compound and spread evenly. Sprinkle the roasted dry fruits over the chocolate.

6.)Now let it set for 10 minutes in the refrigerator. When stored in the refrigerator it keeps good for 2 to 3 months.

7.)Dry fruit chocolate bar is ready. Break it into desired chunks and serve to enjoy this lip smacking and mouth drooling dry fruit chocolate bar.



My Tip:
Any kind of moisture can spoil the chocolate.

Chocolate Halwa Recipe


The classic suji halwa gets a global touch in today’s chocolate halwa recipe! Unsweetened cocoa powder is added to the roasted suji due to which the halwa gets a chocolaty flavor and beautiful brown color which is appealing to kids. This chocolate halwa is healthy version as no refined sugar is added to it. Jaggery powder acts as a sweetener in this recipe and cardamom adds a lovely flavor. We don’t know about you, but we can’t wait to dig in!


Ingredients:
¼ cup suji / semolina
1 tablespoon unsweetened cocoa powder
1 tablespoon ghee
3 tablespoon jaggery powder
Pinch of cardamom powder


Method:


1. Boil 1 cup water with 3 tablespoon jaggery until all the jaggery melts. Keep aside

2. Roast suji / semolina in 1 tablespoon ghee on low to medium flame till the aroma rises.
3. Add cocoa powder and mix well. Roast for another 1-2 minutes on low flame while continuously stirring.
4. Add hot jaggery syrup to the roasted suji chocolate mix. Be careful as hot steam may be released while doing so.
5. Keep stirring to get a lump free mixture. At first the mix will be liquid and of the consistency of porridge. You may turn off the flame if this is the consistency you need. Else, cook for 1-2 minutes more to make it more like halwa.

6. Turn off the flame. Flavor the halwa with cardamom powder. Serve warm.

This chocolate halwa can be given to babies over 1 year of age. You can adjust the consistency to your child’s comfort level – either that of a porridge (semi solid) or a soft halwa. This also tastes pretty good when it’s chilled! So this festive season, I know what I’m making my kids for sure, what about you?


Chocolate Halwa is a delicious dessert recipe which can be loved by people of almost all age groups. Made with eggs, semolina and chocolate powder, this recipe will be perfect for several occasions such as kitty, buffets and several other festivities. Its ingredient list also boasts of item like raisins and almonds which add immensely to this dessert recipe's appeal. Serve this to your near and dear ones and bask in the compliments that would certainly be showered on you. You would love it for sure, take our word for it! So, without any further ado, take a look at the steps mentioned here and get cracking!

Homemade chocolate

Ingredients

•   Cocoa powder 5 tbsps
•   Milk powder 1 1/4 cups
•   Butter 1/4 cup
•   Sugar 2/3 cup
•   Water 1/2 cup

• 
  

• Method for making Homemade chocolate

  1. 1 ) Sieve milk powder and cocoa powder and keep aside.
  2. 2 ) Heat water and sugar in a vessel and bring to a boil. Reduce flame and continue cooking till the syrup reaches one string consistency. Add the butter and mix well
     1. 3 ) till it melts and blends with the syrup. Turn off heat.
     2. 4 ) Add the cocoa-milk powder mixture gradually (a few tbsps at a time) and mix well till glossy. Grease square pan or plate. Pour the mixture into the pan and smooth the top with a spatula allow to set for 10 to 15 mts at room temperature.
     3. 5 ) Place in fridge for 10-15 mts. Remove from fridge and use a cookie cutter to cut into desired shape.