Recipe of Besan Laddu

img_20181125_1755126251348344376616110.jpg

img_20181125_1753509118464576599732550.jpg

Ingredients:

  • Besan – 2 cups
  • Ghee – 1/2 cup
  • Powdered Sugar – 1 cup
  • Cardamom Powder – a pinch
  • Almonds Chopped – 2 tbsp

Recipe:

  • Take a thick bottom pan and dry roast the besan(yum_1) for 10-12 minutes, as in yum_2

 

img_20181125_1646268477592192481998900.jpg
yum_1
img_20181125_1649359117906941625125377.jpg
yum_2
  • Now add ghee(yum_3) to the pan and roast (yum_4)
img_20181125_1704256874940229749924109.jpg
yum_3
img_20181125_1707388113722676378754597.jpg
yum_4
  • Keep roasting until the pan starts to leave the ghee and becomes slightly sticky and golden brown in texture, as in yum_5
img_20181125_1714081041153474075667786.jpg
yum_5
  • Now switch off the flame and add sugar(yum_6), almonds and cardamom powder to this mixture, as in yum_7
img_20181125_1714148649403228010459105.jpg
yum_6
img_20181125_1722427452265691297622216.jpg
yum_7
  • Now, let the mixture cool completely, start by taking a small amount of mixture in greased hands and make the balls.

Voila! Your Besan Laddu are ready.

img_20181125_1756223409384134939025001.jpg

Recipe of Paneer Pulao🍚

img_20181107_1708103650628077531543891.jpg

 

 

 

 

Ingredients:

  1. Basmati Rice – 1 cup
  2. Paneer Cubes – 3/4 cup
  3. Green Chillies – 2 slits
  4. Bay Leaf – 1
  5. Cumin Seeds/Zeera – 1/2 tbsp
  6. Green Cardamom/Elaichi – 3 pc.
  7. Cinnamon/Dalchini – 1 pc.
  8. Star Anise – 1 pc.
  9. Onion – 1
  10. Tomato – 1
  11. Garlic Chopped – 1/2 tbsp
  12. Ginger Garlic Paste – 1/2 tbsp
  13. Capsicum Chopped – 1/4 cup
  14. Corriander leaves – to garnish
  15. Red Chilli Powder – 1/2 tbsp
  16. Salt – 1 tbsp or As per taste
  17. Garam Masala Powder – 1/2 tbsp

Recipe:

  • Soak rice in normal water for an hour before cooking.
  • Take a cooker, add 1 tbsp oil to it and add bay leaf, cumin seeds, cardamom, cinnamon stick and star anise, as in yum_1
img_20181107_1625147050798032689619674.jpg
yum_1
  • Now add green chillies to the cooker, as in yum_2
img_20181107_1625577608738607573198994.jpg
yum_2
  • Now add half of the chopped onions to the cooker, as in yum_3. In a separate pan, fry the reaming onions to be used at the end.
img_20181107_1626207809550582463201151.jpg
yum_3
  • Now add garlic. I have slightly roasted the garlic before, as in yum_4
img_20181107_1626587945408224100164836.jpg
yum_4
  • Add ginger garlic paste, stir in between, as in yum_5 and cook for 15-16 seconds.
img_20181107_1627037643512855448919575.jpg
yum_5
  • Now add capsicum and cook for another 15 seconds, as in yum_6
img_20181107_1627377320970319223850198.jpg
yum_6
  • In a separate pan, fry paneer cubes in ghee. Now add half of these cubes to cooker, as in yum_7 and save remaining half for the end.
img_20181107_1628295407895140962574375.jpg
yum_7
  • Keep stirring in between and add tomato puree to the cooker and cook for 30 seconds, as in yum_8
img_20181107_1628548837021593088979175.jpg
yum_8
  • Now add soaked rice to the cooker as in yum_9
img_20181107_1630241848663553207444085.jpg
yum_9
  • Now add salt, red chilli powder and garam masala powder as in yum_10, yum_11, yum_12
img_20181107_1631558105112170752721404.jpg
yum_10
img_20181107_1632093972601772139691435.jpg
yum_11
img_20181107_1632227281669639699398499.jpg
yum_12
  • Now add 2 cups of water, stir, close the cooker’s lid and cook till 3 whistles on high flame.
  • Garnish the pulao with fried onions, corriander leaves and remaining paneer cubes as in yum_13

img_20181107_1707522849672537169401997.jpg

Voila! Your Paneer Pulao is ready. Enjoy it hot with curd or raita. Happy Cooking 🙂 yumyum ❤

Recipe of Balushahi

 

img_20181106_2213401108916053752600826.jpg

img_20181106_2212268009718366730433099.jpg

Ingredients:

For Balushahi

  • Maida/All Purpose Flour – 1.5 cup
  • Baking Powder – 1/2 tbsp
  • Sugar – 1/2 tbsp
  • Ghee – 1/4 cup
  • Curd – 1/4 cup
  • Oil to fry

For Chashni:

  • Sugar – 1 cup
  • Water – 1/2 cup
  • Cardamom Powder – a pinch
  • Saffron Strands – 6-7

Recipe:

For Balushahi:

  • Take a bowl and add maida to it, as in yum_1
img_20181106_1842356964784797825128452.jpg
yum_1
  • Now add 1/2 tbsp sugar and baking powder to this, as in yum_2 and yum_3
img_20181106_1843376328125033501058273.jpg
yum_2
img_20181106_1844028676967144004894731.jpg
yum_3
  • Now add ghee to this, as in yum_4 and mix well.
img_20181106_1847346517867597911455528.jpg
yum_4
  • Now add curd to this, as in yum_5 and mix further.
img_20181106_1848182951529786177491291.jpg
yum_5
  • Now add 1/4 cup water and roughly knead the dough, as in yum_6.
img_20181106_1853453018861633907928930.jpg
yum_6
  • Cover this with moist cloth for around 15-20 minutes, as in yum_7
img_20181106_1856176284273996501465556.jpg
yum_7
  • After 15 minutes, knead the dough further (yum_8) and start making small balls with a dent in the middle, as in yum_9.
img_20181106_1914371490164756591362967.jpg
yum_8
img_20181106_1917408560067048303134404.jpg
yum_9
  • Now fry these balls over low flame till golden brown, as in yum_10.
img_20181106_1919033131735178678065117.jpg
yum_10

For Chashni:

  • While balls are being fried, prepare the Chashni. For this, take a pan and add 1 cup sugar along with 1/2 cup water, as in yum_11.
img_20181106_1901001625755006258602722.jpg
yum_11
  • Once the sugar starts melting, add saffron and cardamom powder, as in yum_12 and yum_13.
img_20181106_1902205249933308445397758.jpg
yum_12
img_20181106_1902495448973272063185126.jpg
yum_13
  • Now prepare the Chashni till 1 string consistency. Once done, keep it aside and cover.

Dipping Balushahi into Chashni:

  • Once the balls are fried golden brown, dip them into Chashni and allow to soak for 8-10 minutes, as in yum_14
img_20181106_1929012278850126215542947.jpg
yum_14

img_20181106_2117117328571384635036410.jpg

Voila! Your Balushahi is ready to eat. This is mostly made at the times of Diwali in Indian households. Happy Festivity 🙂 yumyum ❤

Recipe of Sabudana/Sago Khichdi🥄

img_20181103_1237216832336330333812063.jpg

img_20181103_123607210740929141070102.jpg

 

Ingredients:

  1. Overnight Soaked Sabudana/Sago- 1 bowl
  2. Jeera – 1 tbsp (optional)
  3. Crushed Roasted Peanuts – 4 tbsp
  4. Green Chillies – 1-2
  5. Potato – 1
  6. Black Pepper – 1/2 tbsp
  7. Red Chilli Powder – 3/4 tbsp
  8. Lemon Juice – 1 tbsp
  9. Salt – As per taste

Recipe:

  • To soak Sabudana, first soak it in water so that it covers the Sabudana completely. Let it rest for 10 mins. Then, discard the excess water and let it soak overnight, as in yum_1
img_20181103_120653590608358021939543.jpg
yum_1
  • Now take 1 tbsp oil in a pan and heat it. Add jeera to it as in yum_2
img_20181103_1220033947930465342886794.jpg
yum_
  • Let the jeera crackle, add green chillies to the pan, as in yum_3
img_20181103_1221064471120603874083162.jpg
yum_3
  • Now add potatoes to the pan and cook it for 1 min, as in yum_4
img_20181103_1221283275499468078483810.jpg
yum_4
  • Now add roasted peanuts to the pan, as in yum_5
img_20181103_1222015127438501465214866.jpg
yum_5
  • Now add 1 tbsp salt, red chilli powder and black pepper powder, as in yum_6 and yum7.
img_20181103_1222418247770466614592461.jpg
yum_6
img_20181103_1222544316720833170218732.jpg
yum_7
  • Now add the soaked Sabudana to this, as in yum_8
img_20181103_1224108262473656344674654.jpg
yum_8
  • Mix well and cook it for 1 min. Add lemon juice to the Sabudana, as in yum_9
img_20181103_1225142669674417462770657.jpg
yum_9
  • Cover it for another minute and allow it to cook on low flame. Garnish it with corriander leaves.

img_20181103_1238412242497829936565831.jpg

Voila! Your Sabudana Khichdi is ready.

Note: People usually eat this during their fasts in India. In case of fasts, replace salt with rock salt and enjoy it hot. Happy Cooking 🙂 yumyum ❤

Recipe of Choco Egg less Rava Cake🍰

IMG_20181007_205753

                    IMG_20181007_210017

Ingredients:

  1. Oil/Butter – 1/2 Cup
  2. Powdered Sugar – 1 Cup
  3. Rava/Sooji/Semolina – 1 1/2 Cup
  4. Maida/Wheat Flour – 1/2 Cup
  5. Curd/Yogurt – 1/2 Cup
  6. Milk – 1 Cup
  7. Cardamom Powder – a pinch
  8. Salt – a pinch
  9. Cocoa Powder – 3 tbsp
  10. Baking Powder – 3/4 tbsp
  11. Baking Soda – 1/2 tbsp

Recipe:

  • Take a bowl, add oil and powdered sugar to it as in yum_1 and yum_2
img_20181007_1916194053035597442391435.jpg
yum_1
img_20181007_1916374458852275119170564.jpg
yum_2
  • Now mix them together using a whisk to form a silky texture as in yum_3.
img_20181007_1917321733185304566548651.jpg
yum_3
  • Now add rava and maida to this as in yum_4 and yum_5
img_20181007_1919067825634787380680517.jpg
yum_4
img_20181007_1920066866333639084505301.jpg
yum_5
  • Mix together and add curd to this as in yum_6
IMG_20181007_192434
yum_6

 

  • Now add 3/4 cup of milk to this paste as in yum_7 and also add salt and cardamom powder.
img_20181007_1925592627544636426818206.jpg
yum_7
  • Add 1/4 cup of milk over the cake mix to form a layer as in yum_8 and then let it rest for 30 minutes
IMG_20181007_192818
yum_8
  • Now mix this batter; add cocoa powder, baking powder and baking soda as in yum_9, yum_10 and yum_11
img_20181007_1957134623304557979480006.jpg
yum_9
img_20181007_1958252310645441953256787.jpg
yum_10
img_20181007_1957405161169946408999963.jpg
yum_11
  • Mix everything together and then transfer this batter to a oven safe greased baking tin as in yum_12
img_20181007_2005218083346145907620132.jpg
yum_12
  • Tap the tin twice to remove extra bubbles. Now put this tin in a pre-heated oven at 180°C for 35-40 minutes.

Voila!! Your cake is ready. Enjoy it with tea or stand-alone. Happy Baking 🙂 yumyum ❤

Recipe of Vegan Nutty Balls🍡

img_20180724_1624481831537228271633837.jpg
Vegan Nutty Balls

Ingredients:

  1. Almonds – 150 gm
  2. Desiccated Coconut – 80 gm
  3. Cashews – 50 gm
  4. Date Syrup or Maple Syrup- for binding
  5. Vegan cocoa powder – 50 gm

Recipe:

  • Dry roast almonds and cashews on a pan for a minute as in yum_1
img_20180723_2028246295337932480286568.jpg
yum_1
  • Let them cool, now grind almonds to make coarse powder, as in yum_2
img_20180723_2037246018652732535981242.jpg
yum_2
  • Now add desiccated coconut, chopped cashews, cocoa powder and dates syrup to this mixture, as in yum_3, yum_4, yum_5 and yum_6.
img_20180723_2038525239036264754796829.jpg
yum_3
img_20180723_204227_hht5908576854987834628.jpg
yum_4
img_20180723_204236_hht1012852885399876330.jpg
yum_5
img_20180723_204251_hht557598539625312786.jpg
yum_6
  • Now mix everything together to knead the dough as in yum_7
img_20180723_204807_hht8572785609624066694.jpg
yum_7
  • Once the dough is ready and started to stick together (if the mixture is not sticky enough, just add more syrup), start making the balls and put 1 cashew inside the ball, as in yum_8
img_20180723_205807_hht9067751533188171282.jpg
yum_8
  • Now roll half of the balls in cocoa powder and half in desiccated coconut as in yum_9
img_20180723_2157293802667549546836283.jpg
yum_9
  • Garnish it with cocoa-date syrup and dry fruits. Voila! Your Vegan Nutty Balls are ready. Happy cooking 🙂 yumyum ❤

img_20180724_1636263847119169930448622.jpg

Recipe of Sheer Khurma

img_20180707_2124271495029293.jpg
Sheer Khurma

Ingredients 🥛:

  1. Milk – 1 litre
  2. Dry Fruits (Almonds, Cashews, Pistachios, Coconut, Raisins, Dry Dates, Charoli) grated – 1 bowl
  3. Ghee – 2 tbsp
  4. Cardamom – 4 nos.
  5. Sugar – 18 tbsp
  6. Sewaiya – 1/2 bowl

Recipe 🥄:

  • Take a pan and add ghee to it.
  • Once the ghee is hot enough, put cardamom to it, as in yum_1
img_20180701_18021343305124.jpg
yum_1
  • Let the cardamom crackles, add a bowl of grated dry fruits(yum_2) to the pan, as in yum_3.
img_20180701_1800391319267055.jpg
yum_2
img_20180701_1802541646688866.jpg
yum_3
  • Roast the dry fruits until they turn light golden in color. Now start by adding small amounts of milk in the interval of 2 minutes, as in yum_4
img_20180701_180417550260379.jpg
yum_4
  • When whole milk is added into the pan, let it boil for 6-7 minutes, as in yum_5
img_20180701_1818261702440938.jpg
yum_5
  • Now add sewaiya(yum_6) and sugar(yum_7) to the milk and boil for another 5 minutes, as in yum_8.
img_20180701_181554694347914.jpg
yum_6
img_20180701_181732947763169.jpg
yum_7
img_20180701_1849461612078165.jpg
yum_8
  • Boil the milk until it reaches 3/4th of its actual quantity, as in yum_9
img_20180701_1852381513517335.jpg
yum_9

img_20180701_185851388831566.jpg

  • Voila!! Yours Sheer Khurma is ready to serve. It’s a Muslim traditional dish made on the occasion of Eid. You can eat it hot or enjoy it chilled. Happy Cooking 🙂 yumyum<3

Recipe of Hummus

img_20180512_2038201384041349.jpg
Hummus

Ingredients🌶️:

  1. Chickpeas/Kabuli Chana – 1 bowl
  2. Curd – 2 tbsp
  3. Garlic – 2-3 cloves
  4. Lemon Juice – 1 tbsp
  5. Olive Oil – 1 tbsp
  6. Red Chilli Powder – A Pinch

Recipe 🥄:

  • Boil overnight soaked chickpeas in water and the remove the skin of chickpeas, as in yum_1
img_20180512_201621660705132.jpg
yum_1
  • Now add garlic, salt, lemon juice and olive oil to chickpeas, as in yum_2
img_20180512_201750322278905.jpg
yum_2
  • Finally add curd to this mixture, as in yum_3
img_20180512_2019451280330384.jpg
yum_3
  • Blend it in a mixer to make a smooth paste. Voila!! Yours hummus is ready. Top it with olive oil, corriander and red chilli powder. Happy Cooking 🙂 yumyum ❤

img_20180512_203833234245184.jpg

Recipe of Dahi Vada/ Dahi Bhalla

img_20180516_214844947511258.jpg
Dahi Vada/Dahi Bhalla

Ingredients:

For Vadas-

  1. 1. Dhuli Urad Dal – 250 g (soaked in water overnight)
  2. 2. Green Chillies – 2
  3. 3. Ginger – 1 inch
  4. 4. Hing/Asafoetida – 1 pinch
  5. 5. Salt – 1 tbsp

 For Dahi-

  1. Curd – 1 bowl
  2. Black Salt – 1/2 tbsp
  3. Salt – 1/2 tbsp

For Chutney-

  1. Imli/Tamarind Deseeded and Boiled in Water – 1/2 bowl
  2. Gur/Jaggery Powder – 1 bowl
  3. Black Salt – 1/2 tbsp

Recipe:

  • Blend Urad dal, ginger, chillies to make coarse paste, as in yum_1
img_20180516_194813737532700.jpg
yum_1
  • Now, take oil in a pan and deep fry this batter by making them shape of balls, as in yum_2
img_20180516_194817715592973.jpg
yum_2
  • Once the balls are golden brown in colour, take them out and dip them in hot water, as in yum_3

 

img_20180516_195740_hht125233644.jpg
yum_3
  • Let the ball rests in hot water for 2-3 minutes, then take out the Vadas (yum_4) and squeeze the water by pressing them against your palms, as in yum_5

    img_20180516_195745840805832.jpg
    yum_4
img_20180516_1959301178522923.jpg
yum_5
  • Now add little water to curd and whisk curd with all the ingredients mentioned above, as in yum_6
img_20180516_2006421506132633.jpg
yum_6
  • Make the chutney by mixing boiled imli puree and Jaggery to and filter it to make consistency as in yum_7
img_20180516_214436132633659.jpg
yum_7
  • Now take a clean bowl, put the squeezed Vadas, pour curd and tamarind chutney on top of it. Sprinkle a pinch of chat masala, zeera masala, black salt and red chilli powder. Voila!! Yours Dahi Vada are ready (yum_8)
img_20180516_214814203758206.jpg
yum_8