GAJAR KI KHEER

Ingredients for Gajar Ki Kheer:

• Milk: 4 cups
• Carrot: 2 cup (peeled & grated)
• Sugar: 1/2 cup
• Grain Rice: 4 tbs
• Almonds: 2 tbs
• Rose water: 1 tsp
• Cardamom: 1/2 tsp
• Pistachios: 1/4 cup (chopped)
• Cream: 1/4 cup

Method of preparation for Gajar Ki Kheer:
Pour milk and rice in a big saucepan. Bring it to boil and keep the heat moderate and stir it. Keep it on heat for 20 minutes. Heat it for another 15 minutes uncovered with carrots added. Add sugar and almonds and cook it for further 10 minutes. Stir it till the mixture starts sticking to the bottom of the pan. Remove from heat and keep it to cool down at room temperature. Add cream, cardamom, and rose water. Keep it in freeze. If the Kheer is thick once you remove it from freeze add a little milk to it and stir it. Add pistachios and serve it cool.

GULAB JAMUN RECIPE:-

Ingredients for Gulab Jamun:

• Wheat Flour: 1 cup
• Dry Milk: 1 cup
• Flour: 1/4 cup (all purpose flour)
• Ghee: 3 tbs
• Baking soda: 2 pinches
• Sugar: 1 cup (brown)
• Milk: 4 tbs
• Cardamom pods: 7
• Water: 3 cup
• Vanilla essence: 1 tsp
• Oil: 2 cup

Method of preparation in Gulab Jamun Recipe:
Take a large bowl and mix flour, dry milk powder, ghee and baking soda. Mix the mixture well with both the hands. Now mix the milk and make dough out of mixture. Knead the mixture for 5 minutes. Roll the dough into small bolls. For making sugar syrup, mix the brown sugar with 3 cups of water. Heat it in a saucepan for half hour in medium heat. Fry the small balls in oil till they turn brown. Fry all the balls.

Heat the sugar syrup once again. Add cardamom to the syrup. As syrup starts boiling, add the balls in it and heat it at simmer for 12-15 minutes. Turn off the heat once balls absorb sugar syrup. Remove the balls from the syrup. Add essence in the syrup and stir it to mix it well. While serving, pour the mixture over the balls. Serve it hot or cold whichever way you like.

Egg less cakes

White Vegan Cake

Ingredients:

1-1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
Egg replacer equivalent to 1 egg, beaten

Preparation:

Preheat oven to 350°F (175°C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes in cake pan, or until a toothpick inserted in center of cake comes out dry.



Chocolate Cake

Ingredients:


1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar

Preparation:

Preheat oven to 375°F (190°C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in — immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.

Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)



Applesauce Spice Cake

Ingredients:

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour (whole wheat pastry flour is good)
2 tsp ginger (optional)

Preparation:

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F (175°C) oven, for 30 to 45 minutes, or until it tests done.

The optional ginger makes an acceptable gingerbread. You can also leave out the ginger and add 3 or 4 tablespoons of cocoa to make a tasty but not very sweet or rich chocolate cake.



Lemon Tofu Cheesecake

Ingredients:

Crust:

2 cups graham crackers
1/4 cup maple syrup
1/2 tsp almond extract

Filling:

1 lb. firm tofu
1/2 cup sugar
1/4 teaspoon almond exact
1 Tbsp tahini or almond butter
1/2 salt
1 to 2 Tbsp lemon juice
1/2 tsp lemon zest
2 Tbsp cornstarch dissolved in
2 Tbsp soy or rice milk

Preparation:

Crust: Preheat the oven to 350°F (175°C). Crush the crackers and mix them with the syrup and almond extract in a bowl until moistened. Pour into a 9-inch pie plate, press evenly to form a crust and bake for 5 minutes. Cool while preparing filling.

Filling: Blend all ingredients in a food processor or blender until smooth (about 30 seconds). Pour the mixture into the crust and bake until the top is slightly brown, about 30 minutes. Cool and refrigerate until thoroughly chilled, about 2 hours.



Vegan Cake

Ingredients:

1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp vanilla
1/2 tsp salt
1/3 cup oil
1 tsp white vinegar
1 tsp baking soda
1 cup cold water

Preparation:

Mix all ingredients together until smooth. Grease and flour a loaf pan, and bake for 45 minutes at 350° (175°C). You can also add chocolate chips and/or nuts.



Great Vegan Cake

Ingredients:

1-1/2 cups flour
1/2 cup oil
1 cup sugar
1-1/2 tsp baking soda
1/4 tsp salt
1 scant cup soy milk/rice milk/water

Preparation:

Mix ingredients and bake at 375°F (190° C) for 30 minutes in a greased pan.

Variations:

Sweet and Light Lemon Cake:
add 1/4 cup of lemon juice in place of 1-4 cup of the water/soy milk/rice milk

Orange Cake:
add 1 cup orange juice instead of the liquid and cut back sugar to half a cup

Torte:
cut 1 or 2 apples into slices and lay them on top. You can sprinkle with cinnamon and/or sugar if you like.

Tasty And Healty Shakes

Apricot-Pineapple-Strawberry Shake

1 fresh apricot, diced
1/4 cup crushed pineapple
1/2 banana
6 strawberries
1 tbsp. skim milk powder
1 1/2 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax seed oil (optional)

In a blender, process fruit with the rest of the ingredients. Blend until thoroughly mixed and serve.

Banana-Strawberry Smoothie

6 strawberries, frozen
1 banana, frozen
1 tbsp. skim milk powder
1 1/4 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)

In a blender, process all the ingredients until thoroughly mixed and serve.

Banana-Berry Smoothie

1/2 pear, cored
1/2 banana, frozen
1/4 cup frozen blueberries or frozen mixed berries
1 tbsp. skim milk powder
1 1/4 cup water
1/8 tsp. cinnamon
1 heaping tbsp. high-quality protein powder (optional)
1 tsp. flax oil (optional)

In a blender, process all the ingredients until thoroughly mixed and serve.

Banana-Orange-Strawberry Shake

6 strawberries, frozen
1/2 banana, frozen
1/2 cup water
1/2 cup orange juice
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)

In a blender, process all the ingredients until thoroughly mixed and serve.

Kanji de vade

Light snack for holi

Ingredients:

• 1 kg - Urad dal.
• 2 small pc - Hing (Asafetida)
• 3 tsp - Salt
• 4 tsp - Rai (finely ground)
• 2 tsp - Red chilies (pounded)
• 6 jugs - Water
• Oil for deep-frying
• Whole red chilies for garnishing

Method to make Kanji Vade

• Soak urad dal overnight and grind to a fine paste.
• Whisk it very well so that the mixture is fluffy.
• Heat oil well in a deep frying pan.
• Slide some mixture flattened to the shape of round one-inch vadas, one by one into the oil, and deep fry to a golden brown color.
• Keep a tawa on the fire and put the crystals of hing on it.
• Take a matka (an earthenware pot) and as soon as the hing emits the aroma, turn it upside down on the tawa.
• Take it off the fire and fill it with warm water.
• Mix the rai, salt, red chili powder and whole red chilies into the water.
• The fried vadas are now put into the matka.
• Cover the top of the matka is covered with a clean muslin cloth tie it securely.
• Leave the matka in the sun for eight days, only in daytime.
• Makes about 1 Kg.

Thandai

Ingredients:-

Milk-2 glasses

Almonds-1 tbsp.

Pistachios-1 tbsp.

Charoli-1 tbsp.

Poppy seeds-1 tbsp.

Cashewnuts-6 nos.

Glazed cherries-As required

Honey-As required

Powdered mixture of(cardamom, cinnamon, nutmeg, anise seeds)-1 tsp.

MADE THANDAI IN THis MANNER:-

Make a fine paste of all the nuts and the poppy seeds. Mix this paste with the other spices into the milk and stir well. Strain this mixture and then mix the honey and allow it to chill.

INDIAN TASTE

Indian recipes famous in whole world. every one want to taste. Like puri sebji, dal chawal, dosa, idli, etc. every one like indian snacks also like golguppas, parid chaat, aaloo chat, fruit chaat, pakodas...etc. evry one love it. In this blog i'll explain all indian recipes which u cook in few minutes. i'll also explain you which recipe is made on which occasion. like gujiya in holi and diwali. etc. lets start with holi dishes.
i already explain u two method of gujiya.
so be with me and make somany indian dishes.

SWEET GUJIYA

Ingredients:
Ghee / Oil to fry
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)

For the Filling :
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almonda
25 gms Raisins (Kishmish)
25 gms dried Coconut (shredded)
350 gms Sugar (Cheeni) or to taste (powdered)

METHOD TO MAKE
1. Sieve the flour.
2. Mix the six tablespoons of oil with the maida.
3. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
4. Now add some water and knead lightly.
5. Keep adding water as required and knead into a soft but tight dough.
6. Set aside and cover with a damp cloth.
7. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
8. Add sugar and cardamom powder into the khoya and mix well.
9. Add almonds, cashews, coconut and raisins.
10. Fry for 2 minutes and remove from the heat.
11. Allow it to cool.
12. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
13. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
14. Take care that the filling does not ooze out.
15. Prepare all the gujiyas and spread on a cloth.
16. Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame.
17. When golden brown in colour, drain and remove.
18. Store for use in an airtight glass jar.
19. Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
20. For using moulds, place the rolled dough ball in a greased gujiya mould and fill a tblsp of filling mixture on one side.
21. Moisten the edges of the round and fold one side of the mould over the other.
22. Remove the excess edges and reuse.

GUJIYA (HOLI RECIPE)

Ingredients

1 cup all-purpose flour
3 tablespoons ghee or unsalted butter
1 pinch salt
1/2 liter oil (for frying)
1 cup khoya or reduced milk
1/2 cup sugar
3 almonds
3 raisins
1/2 teaspoon cardamom powder
1 tablespoon poppy seed


METHOD TO MAKE GUJIYAS

1.In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.

2. How to prepare Khoya :- take about 2 liters of milk.Heat the Milk in a solid non - stick pan in low heat , stir continuously make sure that the milk doesn't stick to the bottom.

3. Let the milk reduce this process may take several minutes, stir continuously with medium low heat.Stir until the milk becomes semi solid. Then take them out and place them out in usable sizes.They can be stored in the freezer and can be defrosted and used later.

4. For the stuffing: Mix khoya, sugar, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.

5. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

6. After all the gujiyas are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

7. The gujiyas can last for 7-8 days if stored in an air tight container.