DESCRIPTION:
Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes , cauliflower and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
PREPERATION:
Preperation time: 10 mins
Cooking time: 25 mins
INGREDIENTS:
-¾ cup cubed potato / aloo
-1 ½ cup gobi / cauliflower florets
-2 tbsps oil
-½ tsp cumin / jeera
-1 cup cubed onion
-1 green chili
-¾ cup deseeded cubed tomatoes
-1 tsp ginger garlic paste
-6 to 8 cashews
-¾ tsp garam masala
-¾ tsp coriander powder
-¾ tsp red chili powder
-Salt as needed
-½ tsp crushed kasuri methi /
fenugreek leaves
-Coriander leaves
STEPS:
1. Chop onions to cubes. Deseed the tomatoes…
DESCRIPTION:
Bread pakora is an Indian fried snack (fritter). It is also known as bread bhaji . A common street food, it is made from bread slices, gram flour, and spices among other ingredients.
The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them. It can also including a stuffing such as mashed potatoes. It can be deep-fried or pan-fried, and is served with chutneys or ketchup.
PREPERATION:
Preperation time: 15 mins
Cooking time: 15 mins
INGREDIENTS:
-6 slices of bread
FOR THE STUFFING
-1 ½ cups cubed potatoes
-Handful of green peas
-1 tbsp oil
-1 sprig curry leaves
-½ tsp mustard
-Pinch of hing
-2 green chilies chopped
-½ tsp ginger paste
-Few coriander leaves
-½ tsp red chili powder
-½ tsp garam masala
-Generous pinch of turmeric
-Salt as needed
FOR THE PAKORA BATTER
-¾ cup besan
-2 to 3 tbsps rice flour
-½ tsp red chili powder
-pinch of turmeric/ haldi
-Salt as needed
-½ to ¾ tsp…
DESCRIPTION:
Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.
Besan laddu is a popular Indian sweet dish made of (chickpea flour or gram flour), sugar and ghee. Besan is roasted in ghee till golden brown appearance with nutty fragrance. Then sugar is added to it. Pistachio pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.
PREPERATION:
Preperation time: 5 mins
Cooking time: 35 mins
INGREDIENTS:
-2 cups besan / chick pea flour
-1 ¼ cup sugar
-3 to 4 green cardamoms/ elaichi
-1 to ½ cup ghee
-¼ cup Cashews chopped
-½ cup raisins
STEPS:
1. Add 1 ¼ cup sugar, 3 to 4 cardamoms and little sugar to a blender jar and make a fine powder. Set…
DESCRIPTION:
Gajar ka halwa also known as gajrela or gajorer halwa, is a sweet dessert pudding originating from the Indian subcontinent, associated mainly with North India, Bangladesh and Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.
The dessert is a favourite all over Northern India, Bangladesh and Pakistan. It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter.
Nowadays, gajar ka halwa is a popular worldwide dessert with many variations such as red velvet halwa, carrot and beetroot halwa, and cheesy carrot halwa.
PREPERATION:
Preperation time: 10 mins
Cooking time: 30 mins
INGREDIENTS:
-½ kg…
DESCRIPTION:
Khichdi or khichri, is a South Asian preparation made from rice and lentils (dal). Khichdi was the inspiration for the Anglo-Indian dish kedgeree, and is also commonly considered to be the inspiration for the popular Egyptian dish, kushari. In Indian culture, it is considered one of the first solid foods that babies eat.
The Greek ambassador of Seleucus mentioned that rice with pulses is very popular among people of South Asia. The Moroccan traveller, Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay circa 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the South Asia in the 15th century. Khichdi was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story featuring Akbar, Birbal…
DESCRIPTION:
Gulab jamun (also spelled gulaab jamun) is a milk-solid-based South Asian sweet, particularly popular in India, Myanmar, Nepal (where it is known as lalmon), Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavour.
The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter.
PREPERATION:
Preperation time: 10 mins
Cooking time: 20 mins
INGREDIENTS:
-1 cup milk powder
-¼ cup
-2 tbsp all-purpose flour / maida
-1 tsp ghee
-1 tsp ghee for greasing
-1…
DESCRIPTION:
Mattar paneer is a vegetarian north Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread (naan, paratha, poori, or roti depending on region). Various other ingredients are often added, such as "aloo" (potato), corn, yogurt or cream.
In the UK it is often referred to as 'cheesy peas'.
PREPERATION:
Preperation time: 10 mins
Cooking time: 15 mins
INGREDIENTS:
TO MAKE A PASTE
-1 cup chopped onions
-1 ¼ to 1 ½ cup ripe tomatoes
-8 to 10 cashew nuts
-1 green chili
FOR GRAVY
-1 to 1.5 tbsp butter
-1 ½ tsp ginger garlic paste
-½ cup green peas
-1 ½ cups paneer(indian cottage cheese)
-2 green cardamoms
-½ tsp cumin / jeera
-1 bay leaf
-half inch cinnamon stick/ dalchini
-2 cloves/ laung
-½ to ¾ tsp kashmiri red chili powder
-¾ to 1 tsp garam masala
-salt as needed
-¼ tsp kasuri methi
-Coriander leaves chopped finely
-¼ cup cream
STEPS:
…
DESCRIPTION:
Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.
Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.
Whole wheat ladoo as the name suggests are made from whole wheat ( Atta ).
PREPERATION:
Preperation time: 5 mins
Cooking time: 10 mins
INGREDIENTS:
-2 cups atta / whole wheat flour
-¾ to 1 cup sugar
-¼ cup solid ghee
-½ cup desiccated coconut
-¼ tsp cardamom powder or 3 elaichi
-½ cup raisins
-½ cup cashews
STEPS:
1. Heat ¼ cup…
DESCRIPTION:
Halva is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, the Caucasus, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.
Suji halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). The primary ingredients are clarified butter (ghee), flour, and sugar.
Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.
PREPERATION:
Preperation time: 2 mins
Cooking time: 15 mins
INGREDIENTS:
-½ cup suji / rava / semolina
-½ cup sugar
-3 to 4 tbsp ghee
-1 ¼ cup water
-2 generous pinches of green cardamom -powder / elaichi
-8 to 10 cashew nuts
-8 to 10 raisins
STEPS:
1. Add half cup sugar to a pot.
2. Add 1 ¼ cup water to the pot. Stir to dissolve the sugar. Heat it up.
3. While…
DESCRIPTION:
Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India. This sweet item is most popular in India and it's sub-continents but few said it is rooted to Arabic cosine. Kalakand is a rich milk cake and one of the famous Indian desserts. The traditional process of making Kalakand takes long time. But now a days there are many quick recipes available and can be prepared in 10-15 minutes. The color of Kalakand is milky-white, most popular North and East India. The fried version of Kalakand is popular in West India which is also known as Ajmeri Kalakand.
Kalakand can be made off different type of flavors, like vanilla, Rose-water, saffron, etc. Kalakand is available in different sweet shops in India and the subcontinent of Indian during festivals and celebrations, such as Holi, Diwali, Navratri and Eid.
PREPERATION:
Preperation time: 2 mins
Cooking time: 8 mins
INGREDIENTS:
-1 can (392 gms)…