Method - 1. Take a big bowl and put the gram flour in it. 2. Put 3 tbsp of ghee on the flour and rub it nicely. 3. Add the milk, mix it thoroughly and knead it like a dough, cover and keep it aside. 4. Put sugar in a pan, add 1 cup of water, boil and make a thick syrup of one thread consistency. 5. Remove from fire but don't let it go cold, slice all the nuts, add the cardamom powder n nuts ( save some nuts for decoration) in this syrup. 6. Take a deep bottomed karahi, heat the remaining ghee and fry till the besan turns light brown and a nice aroma emerges from it. 7. Add khoya and fry it till the mixture turns soft, smooth and golden. 8. Add sugar syrup to it and keep stiring all the while, when the mixture turns thick and starts leaving the sides of the karahi, remove it from fire. 9. Grease a thali properly with ghee, put the whole mixture in it and spread it evenly, leveling the surface. 10. Decorate it with chopped nuts, cut it into squares and serve it on this auspicious occasion of Diwali n Bhai Dooj.
Ingredients - Rice flour - 2 cups Skinned black gram dal flour ( udad dal dhuli ) - 1 cup Moong dal flour ( green gram dal skinned ) - 1 cup Bengal gram flour (besan) - 1 cup Sesame seed ( til) - 2 tbsp Carom seeds (ajwain) - 1 tsp Cumin seed (jeera) - 1 tsp Red chilli powder - 1 tsp Asafoetida ( hing ) - 1/4 tsp Salt - to taste Oil - 3/4 cup + for frying Water - for kneading the dough
Method - 1. Take a big bowl and mix all the flours, add sesame seeds, carom, cumin, red chilli powder, asafoetida, salt and 3/4 cup of oil. Mix it nicely. 2. Add water gradually and make a soft dough, the consistency of the dough should be like parantha dough, cover and keep it for 1/2 an hour. 3. Take a small amount of dough, make a sylindrical shape and put it inside the chakli maker, close it. 4. Spread a parchment paper or foil paper on a smooth surface and make some round chaklis on the foil paper beforehand. 5. Heat a heavy bottomed frying pan or karahi with oil in it, the oil should not be too hot. 6. Deep fry the chaklis till it gets golden brown on both the sides on low heat, do not fry it on high heat other wise it will remain uncooked. 7. Make all, take it out on a big plate and when it comes to room temperature store it in an air tight container.
Note - If you find it difficult to get the black gram dal flour and moong dal flour in stores then you can make it at home too. Wash and sun dry the dal, heat a karahi and dry roast it until it slightly changes it's colour, let it come to room temperature. Grind it in a grinder mixer to a fine powder, it is ready to use.
All purpse flour - 2 cups Brown sugar - 1 1/4 cups Coco powder - 4 tbsp Cooking chocolate - 1/4 cup Egg - 2 Butter - 100 g Vanilla essence - 1 tsp Baking soda - 1 tsp Salt - 1/2 tsp Granulated sugar - for dusting
Method - 1. Beat butter and sugar together until creamy. 2. Add eggs and vanilla essence and mix until combined . 3. In a large plate sift the flour , baking soda and salt. 4. In a small saucepan melt the chocolate with little milk (4-5 tbsp). 5. Add the melted chocolate and cocoa powder to the butter sugar mix. 6. Gradually add the flour in the mixture and continue mixing until incorporated well. 7. Divide it into two portions and shape it into a disc, wrap a cling film around it. 8. Refrigerate it for 3 hours until thoroughly chilled 9. Apply little oil on your palms, make round cookies of 1 1/2 inch thickness, flatten a bit with your palms, sprinkle granulated sugar on each cookie. 10 Line a baking tray with parchment or foil paper, arrange some cookies on it and bake it until all the cookies are perfectly baked. 11. Homemade, perfectly baked yummy cookies are ready, let it come to room temperature. 12. Store in an airtight container. You can gift this homemade cookies to your friends in a hamper on diwali or serve this yummy cookies whenever someone is felling hungry :-))))
Ingredients - Bhindi ( ladyfingers) - 20 ( small size) Besan (Gram flour) - 2-3 tbsp Ajwain ( carom seeds) - 1/2 tsp Turmeric - 1/2 tsp Red chilli powder - 1/2 tsp Salt - to taste Amchur powder ( dry mango powder) - 1/2 tsp Oil - for frying Method - 1. Take the bhindi wash it thoroughly, wipe it dry and slit it lengthwise, keep it aside. 2. Add the gram flour, ajwain, turmeric, red chilli n amchur powder, salt in it. 3. Rub it nicely with fingertips. The moisture in the bhindi will help to bind everything together. 4. If it dos'nt come together add 2-3 drops of water. 5. Take a karahi and fill it up with sufficient oil in it. 6. Deep fry the bhindi in 2-3 batches on a medium to low heat untill its cooked and crispy. 7. Serve it with rajma and rice and enjoy the crispy fried yummy bhindi, its a great hit in parties too.
Capsicums - 4-5 Moong sprouts - 1 1/2 cup Potato chopped - 2 medium size Onion - 1 med Cumin powder- 1/2 tsp Turmeric powder - 1/4 tsp Coriander powder - 1/2 tsp Red chilli powder - 1/4 tsp Cumin seeds - 1/2 tsp Salt - to taste Oil - 1/2 cup
Method - 1. wash the capsicums, slice off the tops, remove the seeds, rinse it again in water and pat it dry with a kitchen towel, keep it aside. 2. Take a non stick karahi and put 2-3 tbsp oil in it, add cumin seeds and let it splutter. 3. Add the onions and fry it until light brown, add turmeric, cumin, coriander and red chilli powder, fry it for a minute. 4. Add sprouts in it and sauté it a bit until its tender, add chopped potatoes and salt, mix it all and fry it for 5 -7 minutes on a low heat, take it off the heat and let it cool a bit. 5. Take the hollowed capsicums and fill it with the sprouts filling . 6. Heat a big frying pan or karahi and put 4-5 tbsp oil in it, put the stuffed capsicum in it, cover it and let it cook from all the sides, turning it in intervals. 7. cook until fried and tender, enjoy this tasty stuffed capsicums with rice , roti or any flat bread of your choice !!!
Ingredients - All purpose flour - 1 1/2 cup Sugar - 1 1/2 cup Butter - 100 Baking powder - 1 1/2 tsp Coffee - 1 tbsp Eggs - 3 Water hot - 1 tbsp Coffee Icing - Butter - 60 gm Icing sugar - 3/4 cup Cofee - 1 tbsp Hot water - 1 tbsp Filling - Chocolate spread or chocolate sauce.
Method- 1. Grease and line a baking dish, preheat the oven. 2. Sift flour and baking powder. 3. Take a big bowl, add sugar and butter into it and whisk it until pale and fluffy. 4. In an another bowl put the eggs and beat it with a fork for 5 minutes. 5. Add the eggs in the butter mix alternating with the flour, putting one tablespoon at a time, make sure all the flour is not used. 6. Add rest of the flour and fold in gently. 7. Dissolve coffee in 1 tbsp of boiling water and fold in the batter. 8. Pour the mixture into the greased baking tray and put to bake for about 20-25 minutes or until its cooked, when inserted with a skewer it should come out clean. 9. Take it out from the baking dish after few minutes and let it cool down on a wire rack before icing. Coffee icing - 1.Take a bowl and cream the butter and sugar, beating it with an electrical mixture, until light and fluffy. 2. Dissolve the coffee in 1 tbsp lukewarm water and mix it in the icing. To decorate - 1. Take a serving plate and put the cake on it, take a sharp knife and slice the cake into two parts horizontally. 2. Spread the chocolate spread generously over it. 3. Sandwich both the parts and spread the coffee icing on top and sides of the cake liberally, sprinkle choco chips over it. 4. Re-fridge it for a while before serving this delicious cake!!!
Ingredients - Almond roasted - 3/4 cup Chocolate semi sweet coarsely chopped - 1 cup Honey - 2 tbsp Cocoa powder - 2 tbsp Salt - 1/4 tsp Olive oil or canola - 1 tsp Milk - 1/4 cup
Method - 1. Roast the almonds in slow flame until its roasted crisp and brown. 2. Melt the chocolates in a double boiler. 3. Grind the almonds in a grinder finely, mix honey, salt, milk, cocoa powder and run the grinder again. 4. Scrape the sides and grind it all smoothly. 5. Pour all the chocolate and olive oil into the grinder and keep grinding it until all incorporated well and turns into a smooth paste. 6. Take it out and pour the contents into an airtight container. 7. Serve it with breakfast on breads or can be spread on cupcakes too. 8. Kids are going to love this tasty and healthy spread which is made at home.
Ingredients - Wheat Flour - 2/3 cup All purpose flour - 2/3 cup Baking powder -1 1/2 tsp Dried Figs chopped - 1/3 cup Dates pitted n chopped- 1/3 cup Almonds chopped - 10 Blue berries - few (optional) Nutmeg powder- 1/4 tsp Ground cloves - 2 Sour milk - ( take 3/4 cup of warm milk, put juice of 1/2 lemon and let it stand for 10 minutes) Eggs - 2 large Brown sugar - 1/2 cup Lemon rind grated - 1/2 tsp salt - a pinch Olive oil/ sunflower oil - 2 tbsp
Method - 1. Combine buttermilk, lemon rind, nutmeg, and cloves, heat it on a low flame. 2. Remove it when just warm ( don't boil) and add the figs and dates, let it stand for 20 minutes. 3. Take a big bowl and combine eggs, oil, sugar and whisk it for a while, pour the buttermilk mixture in it, mix and keep it aside. 4. Combine flours, baking powder, salt in a big bowl, make a well in the center and pour the buttermilk and egg mixture in it, mix it until well blended. 5. Grease a loaf tin and spoon the mixture into it, spread the almonds and blueberries over it evenly. 6. Bake it on a preheated oven for 30 minutes or until perfectly baked, when inserted with a knife it should come out clean. 7. Let it cool on a wire wrack for 10 minutes, remove n serve this tasty bread with breakfast.
Ingredients - Granulated sugar - 1/2 cup Cocoa powder - 3 tbsp Cornflour - 1/4 cup Salt - a pinch Milk - 2 3/4 cup Butter - 2 tbsp vanilla essence - 1/2 tsp
Method - 1. Take a pan and put the coco powder, sugar, cornflour and salt, mix it all. 2. Pour the milk in it, heat it on a low flame, stirring it continuously, to avoid any lumps. 3. Bring it to boil, cook until mixture is thick enough to coat the back of a spoon. 4. Remove from heat and put the butter and vanilla essence, let it come to room temperature. 5. Refrigerate, serve it chilled, and don't forget to sprinkle some choco chips before serving.
Butter, melted - 1/2 cup / 60 g Sugar granulated- 1 cup All-purpose flour - 1 cup Baking powder - 2 tsp leveled Salt - 1/4 tsp Milk - 1 cup Apple - 2 cups peeled n chopped Cinnamon powder - 1 tsp
Method - 1. Combine butter, sugar in a bowl and beat until light. 2. Sift flour, baking powder and salt, mix it with the butter mixture alternating with milk until smooth. 3. Combine apples and cinnamon in a bowl and put it in the oven for 2 to 5 minutes or until apples are soft. 4. Mix the apples softly into the batter. 5. Preheat the oven at 190 degrees C, bake in the preheated oven for 30 minutes, or until golden. 6. Serve it hot with vanilla ice cream or caramel sauce.
Method - 1. Powder the biscuits in a grinder and put it in a bowl. 2. Take a pan and mix the butter, sugar, milk, coco, chocolate and heat it on a slow flame until chocolate is melted and all are incorporated well. 3. Remove from heat, add the essence, almonds or walnuts, powdered biscuits and mix well. 4. Grease an 8 inch baking dish or a swiss roll tray and press the mixture evenly on it. 5. Put to set it on a fridge for 20 minutes. 6. Cut it and serve it with whipped cream or any ice cream of your choice.
Ingredients - Til ( white sesame) - 250 g Mawa - 1/2 kg Bura (or granulated sugar) - 250 g Green cardamom powder - 1/2 tsp
Method - 1. Take a karahi and fry the sesame on a low heat for some time until it has changed it's colour to very light brown, don't over fry it at all. 2. Fry the mawa nicely until it's light golden brown, let it cool down a bit. 3. Grind the sesame coarsely in a grinder when it has come to room temperature. 4. Take a big bowl and mix the ground sesame, sugar, cardamom powder in the mawa thoroughly. 5. Grease your palms with a little ghee, divide the mixture, make round laddus of this mix of your desired shape, make all. 6. Keep it in an airtight container.....it's ready to eat!!!! 7. It can be stored for days!
