Ingredients
..Green Bananas
..Salt
..Oil
..Chaat Masala
Procedure
1..Peel of the banana
2..Take OIl in a pan
3..Add banana Chips in to a hot oil
4..Deep fry them
5..Sprinkle salt water when u fry them
6..Fry till they become crispy.Add chaat masala
7..Serve with hot tea.
Note : Can make potato chips,suran chips in the same way
Monday, October 15, 2007
Pickle Types
Type 1 Green Tomato/Tomatilla Pickle
Type 2 Mix vegetable Pickle
Type 3 Green Mango Pickle
1..Kaala Masala sweet pickle
2..Red Masala
3..Ginger,Garlic,Methi
Type 4 Fresh Turmeric Pickle
Type 5 Fresh green Bamboo Pickle
Type 6 Gunda nu athanu(green mango gunda mix pickle)
Type 7 Bondee Pickle
Type 8 Sweet Lime pickle
1..For Fast(upwas nu athanu)
2..Regular Sweet
Type 9 Lime Hot Pickle
Type 10 Green Chilly Pickle
Type 11 Teekho Keri no Chundo
Type 12 Meetho/Galyo/sweet chundo
Type 13 Murobo
Type 2 Mix vegetable Pickle
Type 3 Green Mango Pickle
1..Kaala Masala sweet pickle
2..Red Masala
3..Ginger,Garlic,Methi
Type 4 Fresh Turmeric Pickle
Type 5 Fresh green Bamboo Pickle
Type 6 Gunda nu athanu(green mango gunda mix pickle)
Type 7 Bondee Pickle
Type 8 Sweet Lime pickle
1..For Fast(upwas nu athanu)
2..Regular Sweet
Type 9 Lime Hot Pickle
Type 10 Green Chilly Pickle
Type 11 Teekho Keri no Chundo
Type 12 Meetho/Galyo/sweet chundo
Type 13 Murobo
S..Soup Types
Type 1 Tomato Soup
Serving 2
Ingredients
..2 Tomatoes
..1/2 tspn Araroat/custard
..1 clove
..1 pepper
..1 tspn cumin powder
..1 tspn red chilly powder
..salt
..sugar
How to proceed
1..Steam the tomatoes into pressure cooker
2..Grind them
3..Use seave n take out all fibers.
4..Heat it up
5..add all spices,salt,sugar
6..add custard
7..Serve hot with bread croutons,dahee.
Note:add some butter or cream
Type 2 Palak/Spinach Soup
How to proceed
1..Take boiled palak,grind n make a pulp
2..Boil along with water
3..add cumin powder,cornflour,salt,sugar.
4..Add butter
5..Serve hot
Type 3 Bhopla soup
Procedure
1..take a boiled pulp of bhopla
2..add giber and grind till paste
3..add cumin powder,salt,little sugar
4..add water n boil
5..add butter
6..Serve hot
Note : For weight loss
Type 4 (Chinese) Hot n Sour
Type 5 Corn Soup
Type 6 Veg Clear Soup
Type 7 Mixed Veg Soup
Ingredients:
Butter 1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2-3
Ginger-garlic paste 1 tsp.
Black pepper 5-6
Water 8 cups
Salt to taste
Method:
1. Heat butter in a pan.
2. Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3. Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4. Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5. Sieve and serve hot.
Type 8 Rich Onion,Potato Soup
Type 9 Rasam
Ingredients:
Yellow lentil (tuvar daal) 1 cup
Tamarind water 1/2 cup
Tomato puree 1 cup
Ginger-garlic paste 1/2 tsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric powder 1/2 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Curry Leaves (chopped) 3 tbsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
Serve hot. Garnish with Curry leaves (kadi patta).
Type 10 Clear Onion Soup
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian
2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste
1. Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
2. Add the water, grated cheese and salt. Bring to boil on medium heat.
3. Add the cornflour and simmer on low heat for 4 minutes.
Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.
Serving 2
Ingredients
..2 Tomatoes
..1/2 tspn Araroat/custard
..1 clove
..1 pepper
..1 tspn cumin powder
..1 tspn red chilly powder
..salt
..sugar
How to proceed
1..Steam the tomatoes into pressure cooker
2..Grind them
3..Use seave n take out all fibers.
4..Heat it up
5..add all spices,salt,sugar
6..add custard
7..Serve hot with bread croutons,dahee.
Note:add some butter or cream
Type 2 Palak/Spinach Soup
How to proceed
1..Take boiled palak,grind n make a pulp
2..Boil along with water
3..add cumin powder,cornflour,salt,sugar.
4..Add butter
5..Serve hot
Type 3 Bhopla soup
Procedure
1..take a boiled pulp of bhopla
2..add giber and grind till paste
3..add cumin powder,salt,little sugar
4..add water n boil
5..add butter
6..Serve hot
Note : For weight loss
Type 4 (Chinese) Hot n Sour
Type 5 Corn Soup
Type 6 Veg Clear Soup
Type 7 Mixed Veg Soup
Ingredients:
Butter 1 tbsp.
Potato 100 grams
Carrot 100 grams
Onion 100 grams
Tomato 100 grams
Green peas 100 grams
Turnip 100 grams
Bay leaves 2-3
Ginger-garlic paste 1 tsp.
Black pepper 5-6
Water 8 cups
Salt to taste
Method:
1. Heat butter in a pan.
2. Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
3. Add all the vegetables (cut into small pieces) and fry for 5 minutes.
4. Add water and pressure cook it on high. When the pressure comes reduce the heat to medium and cook for 15 minutes .
5. Sieve and serve hot.
Type 8 Rich Onion,Potato Soup
Type 9 Rasam
Ingredients:
Yellow lentil (tuvar daal) 1 cup
Tamarind water 1/2 cup
Tomato puree 1 cup
Ginger-garlic paste 1/2 tsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Turmeric powder 1/2 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Curry Leaves (chopped) 3 tbsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Put the lentils in a pressure pan with turmeric and 3-1/2 cups of water. You can pressure cook it or bring it boil and let it cook over medium heat until tender (about half an hour). Keep aside
2. Heat oil in a pan. Add mustard seeds and cumin seeds and let it splutter.
3. Add red chilli powder, pepper powder, salt, tomto puree, ginger-garlic paste and cook for 4 minutes.
4. Add tamarind water and 2 tbsp. kadi patta. Stir well. Bring it boil, reduce the heat and cook for 2 minutes.
5. Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
Serve hot. Garnish with Curry leaves (kadi patta).
Type 10 Clear Onion Soup
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian
2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste
1. Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
2. Add the water, grated cheese and salt. Bring to boil on medium heat.
3. Add the cornflour and simmer on low heat for 4 minutes.
Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.
D..Smoothies
yogurt
plain
strawberry
or any other falvour
juice
Orange
pineapple
cranberry
banana n pineapple mix
fruits
strawberry
mango
blackberry
blueberry
pineapple
sugar vanilla essence
Choose any combination of juice and fruits..mix them n gring along with yogurt and ice.Grind till it become smooth.
Add sugar and essence if you require
Your fresh smoothie is ready
Serve immediately with fruit toppings
# Strawberry Colada Smoothie
Ingredients
4-5 fresh strawberries-washed and cut into 2 pieces each
3 tbsp grated coconut
2 tbsp milk
2 scoops ice
2 tsp sugar
Method
Add all the above ingredients to a blender and blend to a frothy thick consistency. Serve immediately to refresh your senses. Pour in a tall glass and garnish with a split strawberry on the glass rim!!
# Protein Boost! - Banana and Peanut Butter Smoothie
Ingredients
1 banana - cut into 3-4 pieces
1/2 scoop low-fat vanilla ice-cream (optional,you can use vanilla yoghurt too)
1 tsp vanilla extract or essence
1 tbsp peanut butter
1 tbsp whey protein powder(optional, I use EAS or Bulk Nutrition brand)
4-6 ice cubes
3 tbsp milk
Method
Add the ice cubes and all the above ingredients and blend until smooth and thick. Pour in a tall glass and enjoy chilled! It is also an excellent source of calcium(milk), potassium(banana), and protein(peanut butter and whey protein). You can also substitute regular milk for skim milk or soy milk to make it more healthy!
#..Orange Smoothie
Ingredients:
1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)
How to make orange smoothie:
* Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
* Garnish, if desired; serve immediately.
#..Jeera Lassi
Ingredients:
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)
How to make jeera lassi:
* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.
plain
strawberry
or any other falvour
juice
Orange
pineapple
cranberry
banana n pineapple mix
fruits
strawberry
mango
blackberry
blueberry
pineapple
sugar vanilla essence
Choose any combination of juice and fruits..mix them n gring along with yogurt and ice.Grind till it become smooth.
Add sugar and essence if you require
Your fresh smoothie is ready
Serve immediately with fruit toppings
# Strawberry Colada Smoothie
Ingredients
4-5 fresh strawberries-washed and cut into 2 pieces each
3 tbsp grated coconut
2 tbsp milk
2 scoops ice
2 tsp sugar
Method
Add all the above ingredients to a blender and blend to a frothy thick consistency. Serve immediately to refresh your senses. Pour in a tall glass and garnish with a split strawberry on the glass rim!!
# Protein Boost! - Banana and Peanut Butter Smoothie
Ingredients
1 banana - cut into 3-4 pieces
1/2 scoop low-fat vanilla ice-cream (optional,you can use vanilla yoghurt too)
1 tsp vanilla extract or essence
1 tbsp peanut butter
1 tbsp whey protein powder(optional, I use EAS or Bulk Nutrition brand)
4-6 ice cubes
3 tbsp milk
Method
Add the ice cubes and all the above ingredients and blend until smooth and thick. Pour in a tall glass and enjoy chilled! It is also an excellent source of calcium(milk), potassium(banana), and protein(peanut butter and whey protein). You can also substitute regular milk for skim milk or soy milk to make it more healthy!
#..Orange Smoothie
Ingredients:
1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)
How to make orange smoothie:
* Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
* Garnish, if desired; serve immediately.
#..Jeera Lassi
Ingredients:
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)
How to make jeera lassi:
* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.
D..Milk Shakes and Mastanis
Type 1 Mango Milk shake
Type 2 Pineapple Milkshake
Type 3 Apple milkshake
Type 4 Strawberry Milkshake
Type 5 Rose Milkshake
Type 6 Vanilla Milkshake
Type 7 Pista Milkshake
Type 8 Black berry Milkshake
Preparation Time:
5 mins
Serves:
2 glassfuls
What you need:
1 Cup Blackberries
3 cups Milk
2-3 tbsp Beaten Yoghurt
2-3 tbsp Sugar
How to proceed:
1) Mix all ingredients in a blender
2) Place in refridgerator for sometime
3) Serve cold!
* I used Yoghurt to thicken the milkshake.. It can be left out to have thin milkshake!
* Chop few blackberries and put some pieces in milkshake
* Add 2-3 mint leaves to give a twist in the taste!
Type 9 Kiwi Milkshake
Type 10 Papaya Milkshake
Type 11 Pinacolada (Milk n pineapple cocktail)
Type 12 Dry Fruit milkshake
Can try any dryfruit like
Dry Anjeer
Pista
Kaju
Almond
Grind with sugar and milk,
Add saffron or elaichi powder,serve chilled.
Type 13 Mango-Raspberry Thickshake
Ingredients
Pulp of 1 fresh ripe mango (you can use the canned mango pulp too)
1/2 cup raspberries (you can easily freeze raspberries in zip-lock bags for months)
1 scoop mango or vanilla ice-cream
2-3 tsp crushed ice
2-3 tsp sugar (if needed)
sprig of mint (for garnish)
Method
Blend the mango pulp without adding water if you are using fresh mango and keep aside. Now take the raspberries and blend them with 2 tsp water till it forms into a pulp. Do not make it into a liquid. It should be as thick as the mango pulp. If the raspberries are sour (not sweet enough for a drink), add the sugar while blending.
Now take a tall serving glass, add crushed ice at the bottom and layer it with the mango and raspberry pulp alternately. As both are thick enough, they would easily layer upon each other without blending. Top it with a scoop of vanilla or mango ice-cream. Garnish the glass edge with a sprig of mint and enjoy the pleasantly surprised looks on the faces of your guests when you serve them this colorful and flavorful thickshake!!
Type 14 Almond Honey MilkShake
Ingredients:
1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
How to make almond honey milk:
* Place the nuts in a blender and process until finely chopped.
* Add 2/3 cup mil and process until smooth paste.
* Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
* Place the milk over moderately high heat and, stirring constantly, bring it to
full boil.
* Remove the pan from the heat, add cardamom seeds.
* Place the pan over high heat and bring to boil.
* Remove the pan from the heat and add honey.
* Again place the pan over heat and bring the milk to just boiling point, pour it
the strainer resting over a pan.
* Pour the milk back and forth from one pan to another for at least a minute or
until frothy.
* Pour into warmed mugs and serve at once.
Type 15 Banana Shake
Ingredients:
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
* Place the milk in a heavy-bottomed pan over a high heat.
* Bring it to boil, stirring constantly, then reduce the heat and simmer for 2
minutes.
* While the milk is simmering, place a banana, sugar and nutmeg in a blender and
process until pureed.
* Pour 1 cup milk into the blender and process for another minute.
* Add the remaining milk and process for 1/2 minute.
* Pour the milk in warmed mugs or cups and serve immediately.
Type 16 Cardimom Shake
Ingredients:
3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)
How to make cardamon shake:
* Place the poppy seeds in a frying pan over a moderately low heat and dry-roast,
turning often, for about 5 minutes.
* Combine the poppy seeds , cashews or almonds , coconut and water in a blender
or food processor fitted with the metal blade and process for 2-3 minutes or
until the nuts are reduced to a fine puree.
* Add 2 cups of milk and process on low speed for 15 seconds.
* Pour the mixture through a strainer over a pan.
* Press out as much as liquid as possible, then add the remaining milk and
cardamom seeds.
* Stirring constantly bring to boil over moderately high heat.
* Reduce the heat to low and simmer for 2 minutes.
* Now add the sugar.
* Pour the milk back to forth from one pan to another until it is frothy.
* Serve immediately in warmed cups.
Type 17 Chocolate Shake
Ingredients:
4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice
How to make chocolate shake:
* Blend milk and cocoa powder in a blender for few seconds.
* Add ice-cream and crushed ice and blend again for few more seconds.
* Serve chilled.
* Serve over a crushed ice.
Type 18 Cola Shake
Ingredients:
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes
How to make cola shake:
* In a tall thin glass add a scoop of ice-cream.
* Pour the sweetened milk over it and add ice-cubes.
* Now very carefully pour the cola in the glass.
* See it doesn't flow out.
* Serve with a spoon.
Type 19 Thandai
Ingredients:
21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
* Bring the water to boil in a small saucepan.
* Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
* Set aside for ten minutes.
* Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or
pine nuts in a bowl and add fennel tea.
* Cover and set aside for at least 1 hour.
* Transfer it to a blender, cover, and blend until the nuts & spices are reduced
to a smooth texture.
* Pour into a strainer and set over a bowl.
* When some of liquid had drained through the sieve, gather the corners and
squeeze tightly to extract the maximum liquid.
* Heat 2 tblsp of milk and add saffron.
* Combine the nut milk, saffron milk and remaining milk in a large jug and chill
well.
* Serve over a crushed ice.
Type 2 Pineapple Milkshake
Type 3 Apple milkshake
Type 4 Strawberry Milkshake
Type 5 Rose Milkshake
Type 6 Vanilla Milkshake
Type 7 Pista Milkshake
Type 8 Black berry Milkshake
Preparation Time:
5 mins
Serves:
2 glassfuls
What you need:
1 Cup Blackberries
3 cups Milk
2-3 tbsp Beaten Yoghurt
2-3 tbsp Sugar
How to proceed:
1) Mix all ingredients in a blender
2) Place in refridgerator for sometime
3) Serve cold!
* I used Yoghurt to thicken the milkshake.. It can be left out to have thin milkshake!
* Chop few blackberries and put some pieces in milkshake
* Add 2-3 mint leaves to give a twist in the taste!
Type 9 Kiwi Milkshake
Type 10 Papaya Milkshake
Type 11 Pinacolada (Milk n pineapple cocktail)
Type 12 Dry Fruit milkshake
Can try any dryfruit like
Dry Anjeer
Pista
Kaju
Almond
Grind with sugar and milk,
Add saffron or elaichi powder,serve chilled.
Type 13 Mango-Raspberry Thickshake
Ingredients
Pulp of 1 fresh ripe mango (you can use the canned mango pulp too)
1/2 cup raspberries (you can easily freeze raspberries in zip-lock bags for months)
1 scoop mango or vanilla ice-cream
2-3 tsp crushed ice
2-3 tsp sugar (if needed)
sprig of mint (for garnish)
Method
Blend the mango pulp without adding water if you are using fresh mango and keep aside. Now take the raspberries and blend them with 2 tsp water till it forms into a pulp. Do not make it into a liquid. It should be as thick as the mango pulp. If the raspberries are sour (not sweet enough for a drink), add the sugar while blending.
Now take a tall serving glass, add crushed ice at the bottom and layer it with the mango and raspberry pulp alternately. As both are thick enough, they would easily layer upon each other without blending. Top it with a scoop of vanilla or mango ice-cream. Garnish the glass edge with a sprig of mint and enjoy the pleasantly surprised looks on the faces of your guests when you serve them this colorful and flavorful thickshake!!
Type 14 Almond Honey MilkShake
Ingredients:
1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)
How to make almond honey milk:
* Place the nuts in a blender and process until finely chopped.
* Add 2/3 cup mil and process until smooth paste.
* Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
* Place the milk over moderately high heat and, stirring constantly, bring it to
full boil.
* Remove the pan from the heat, add cardamom seeds.
* Place the pan over high heat and bring to boil.
* Remove the pan from the heat and add honey.
* Again place the pan over heat and bring the milk to just boiling point, pour it
the strainer resting over a pan.
* Pour the milk back and forth from one pan to another for at least a minute or
until frothy.
* Pour into warmed mugs and serve at once.
Type 15 Banana Shake
Ingredients:
2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)
How to make banana shake:
* Place the milk in a heavy-bottomed pan over a high heat.
* Bring it to boil, stirring constantly, then reduce the heat and simmer for 2
minutes.
* While the milk is simmering, place a banana, sugar and nutmeg in a blender and
process until pureed.
* Pour 1 cup milk into the blender and process for another minute.
* Add the remaining milk and process for 1/2 minute.
* Pour the milk in warmed mugs or cups and serve immediately.
Type 16 Cardimom Shake
Ingredients:
3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)
How to make cardamon shake:
* Place the poppy seeds in a frying pan over a moderately low heat and dry-roast,
turning often, for about 5 minutes.
* Combine the poppy seeds , cashews or almonds , coconut and water in a blender
or food processor fitted with the metal blade and process for 2-3 minutes or
until the nuts are reduced to a fine puree.
* Add 2 cups of milk and process on low speed for 15 seconds.
* Pour the mixture through a strainer over a pan.
* Press out as much as liquid as possible, then add the remaining milk and
cardamom seeds.
* Stirring constantly bring to boil over moderately high heat.
* Reduce the heat to low and simmer for 2 minutes.
* Now add the sugar.
* Pour the milk back to forth from one pan to another until it is frothy.
* Serve immediately in warmed cups.
Type 17 Chocolate Shake
Ingredients:
4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice
How to make chocolate shake:
* Blend milk and cocoa powder in a blender for few seconds.
* Add ice-cream and crushed ice and blend again for few more seconds.
* Serve chilled.
* Serve over a crushed ice.
Type 18 Cola Shake
Ingredients:
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes
How to make cola shake:
* In a tall thin glass add a scoop of ice-cream.
* Pour the sweetened milk over it and add ice-cubes.
* Now very carefully pour the cola in the glass.
* See it doesn't flow out.
* Serve with a spoon.
Type 19 Thandai
Ingredients:
21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
* Bring the water to boil in a small saucepan.
* Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
* Set aside for ten minutes.
* Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or
pine nuts in a bowl and add fennel tea.
* Cover and set aside for at least 1 hour.
* Transfer it to a blender, cover, and blend until the nuts & spices are reduced
to a smooth texture.
* Pour into a strainer and set over a bowl.
* When some of liquid had drained through the sieve, gather the corners and
squeeze tightly to extract the maximum liquid.
* Heat 2 tblsp of milk and add saffron.
* Combine the nut milk, saffron milk and remaining milk in a large jug and chill
well.
* Serve over a crushed ice.
D..Sharbaat Types
Type 1 Mint Sharbaat
Procedure
..Take mint leaves
..Grind them,make a juice
..add little water,sugar,cumin powder,salt
..Serve chilled
Type 2 Kokam Sharbaat
Type 3 Green Mango jelly Sharbaat
Type 4 lemon Sharbaat
Type 5 Falsa Sharbaat
Type 6 Orange sharbaat
Type 7 Jaal Jeera
Type 8 Kaala Khatta
Type 9 Pineapple
Type 10 Rose Sharbaat
Type 11 Khaas Sharbaat
Type 12 Tropical Paradise
Ingredients
1 cup orange juice
1 cup pineapple juice
2 cups mango juice
half cup strawberries-semi crushed
2 tbsp honey
7-8 ice cubes
Orange or lemon rind and mint for garnish
Method
You can use fresh juices or the Kerns ones. We used the latter and they worked out just great. Blend the strawberries on Pulse for 2-3 times so that they are not entirely liquidised. Fill this in a tall glass. Mix all the remaining ingredients and blend with ice. Fill the glass upto the brim. Garnish with an orange or lemon rind and a sprig of mint. Enjoy with your spouse on a relaxing sunny day settled in your patio chairs (that's what we did), or serve this as a starter drink when you invite your friends.
Type 13 Angoor Sharbaat
Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
* Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
* Place the juice and honey in a large stainless steel pan and bring it to near
the boiling point over moderate heat.
* Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and
set aside until the juice has cooled to tepid.
* Remove the spice bag and cinnamon stick and chill.
* Add the water before serving.
Type 14 Ginger Fruit Punch
Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
How to make ginger fruit punch:
* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.
Type 15 Gulab Sharbaat
Ingredients:
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to make gulab sharbat:
* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add
cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar
dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.
Type 16 Kharbooja Sharbaat
Ingredients:
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence
How to make kharbhooja sharbat:
* If using small melons, slice off the top of each as a lid, if using large
melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without
tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining
ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.
Type 17 Tarbooja Sharbaat
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched
fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.
Procedure
..Take mint leaves
..Grind them,make a juice
..add little water,sugar,cumin powder,salt
..Serve chilled
Type 2 Kokam Sharbaat
Type 3 Green Mango jelly Sharbaat
Type 4 lemon Sharbaat
Type 5 Falsa Sharbaat
Type 6 Orange sharbaat
Type 7 Jaal Jeera
Type 8 Kaala Khatta
Type 9 Pineapple
Type 10 Rose Sharbaat
Type 11 Khaas Sharbaat
Type 12 Tropical Paradise
Ingredients
1 cup orange juice
1 cup pineapple juice
2 cups mango juice
half cup strawberries-semi crushed
2 tbsp honey
7-8 ice cubes
Orange or lemon rind and mint for garnish
Method
You can use fresh juices or the Kerns ones. We used the latter and they worked out just great. Blend the strawberries on Pulse for 2-3 times so that they are not entirely liquidised. Fill this in a tall glass. Mix all the remaining ingredients and blend with ice. Fill the glass upto the brim. Garnish with an orange or lemon rind and a sprig of mint. Enjoy with your spouse on a relaxing sunny day settled in your patio chairs (that's what we did), or serve this as a starter drink when you invite your friends.
Type 13 Angoor Sharbaat
Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
* Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
* Place the juice and honey in a large stainless steel pan and bring it to near
the boiling point over moderate heat.
* Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and
set aside until the juice has cooled to tepid.
* Remove the spice bag and cinnamon stick and chill.
* Add the water before serving.
Type 14 Ginger Fruit Punch
Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
How to make ginger fruit punch:
* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.
Type 15 Gulab Sharbaat
Ingredients:
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to make gulab sharbat:
* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add
cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar
dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.
Type 16 Kharbooja Sharbaat
Ingredients:
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence
How to make kharbhooja sharbat:
* If using small melons, slice off the top of each as a lid, if using large
melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without
tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining
ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.
Type 17 Tarbooja Sharbaat
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched
fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.
D..Diwali Sweets(Photographs)
Type 1 Gole ne Puri
Ingredients
1 bowl Rava
1 bowl Grated coconut
1.bowl Grated Jaggery powder
jaifal
Elaichi powder
luke warm water + milk
Maida
Salt
Oil/Ghee
Stuffing
roast rava in ghee,mix jaggery powder n coconut,add jaifal n elaichee Make small balls
Aata
Make a dough of maida,add salt,ghee/oil mohan n luke warm water+milk
Saatha
Mix maida n ghee,make a foamed paste
Procedure
..make a a big puri,apply saatha
..make a role
..cut into pieces
..again make small puris
..stuff like a kachori with stuffing
..make small puris
..shallow fry in ghee
Type 2 Gunja
Type 3 Lavang Latika
Type 4 Khaja
Type 5 Balushai
Type 6 Champa Kali
Type 7 Thore
Type 8 Ghevar
Type 9 Gole ne panjiri
Type 10 Sakhar ne Panjiri
Type 11 All chashnis
Type 12 Modak
Type 13 Ukdi che modak
Type 14 Lapshee
Type 15 Gole no Khichado
Ingredients
1 bowl Rava
1 bowl Grated coconut
1.bowl Grated Jaggery powder
jaifal
Elaichi powder
luke warm water + milk
Maida
Salt
Oil/Ghee
Stuffing
roast rava in ghee,mix jaggery powder n coconut,add jaifal n elaichee Make small balls
Aata
Make a dough of maida,add salt,ghee/oil mohan n luke warm water+milk
Saatha
Mix maida n ghee,make a foamed paste
Procedure
..make a a big puri,apply saatha
..make a role
..cut into pieces
..again make small puris
..stuff like a kachori with stuffing
..make small puris
..shallow fry in ghee
Type 2 Gunja
Type 3 Lavang Latika
Type 4 Khaja
Type 5 Balushai
Type 6 Champa Kali
Type 7 Thore
Type 8 Ghevar
Type 9 Gole ne panjiri
Type 10 Sakhar ne Panjiri
Type 11 All chashnis
Type 12 Modak
Type 13 Ukdi che modak
Type 14 Lapshee
Type 15 Gole no Khichado
D.. Puran Poli(Photographs)
Ingredients
1 Bowl Chana Daal
2 Bowl Sugar & (milk) if required
Procedure for Puran
1..Boil daal in a pressure cooker using more than double water than the daal.
2..Darin extra water
3..Add sugar
4..Grind them into paste
5..Put in a microwave or boil the paste in a pan.If the paste doesnt stick to ur fingure then puran is ready.
6..add cardimom powder into the puran,store in refrigerator,use when required.
Type 1 Regular
1/2 bowl wheat flour
1/2 bowl maida
1 table spoon oil
maida seave
salt
1..seave the flour,mix them together
2..Add oil n salt
3..Add water n make a dough.
4..put puran ball into it ,make a kachori,extend the kachoti to form a circular paratha
5..Roast it like a roti into the pan or tava
6..Add ghee n serve hot.
Type 2 Maava
1..Add maava along with puran
2..make balls
3..use them a stuffing inside the poli.
Type 3 Puran Saar/curry
1..Make a mixture of 1 table spoon puran,a pinch of besan and water.
2..Mix well
3..add salt,jaggery,kokam.
4..Give a tadka of oil,mustard,cumin,red chilly,curry leaves
5..Add this juice into it
6..Boil for a while
7..serve with hot puran poli n ghee.
Note: add turmeric n kaala masala into the hot oil of tadka n then add juice(saar). The color of haldi will be bright when u will add it into the oil.
D..Ladoo Types
Type 1 Besan Ladoo
Serve 10 ladoos
Ingredients
..2 cup Besan
..1 cup ghee
..1 1/2 cup sugar powder
Procedure
1..Add ghee in a pan,add besan n roast till it becomes brown in color.
2..Allow it to cool
3..Add melted ghee,sugar powder,elaichi powder .
4..Mix well,bit it till it becomes soft,moist.
5..Add dry fruits
6..Make ladoos
Type 2 Churma Ladoo
Ingredients
1 Bowl Rava
1/4 Bowl Ghee
1 Bowl Sugar powder
2 Cups milk+water boiled n hot.
Procedure
1..Add ghee into rava,mix well(mothi padta mohan).
2..Add boiling water into rava make dough
3..Make mothiya/cutlets and deepfry them into ghee
4..Grind the mothiya .
5..Use seave n make a fine powder
6..add elaichi,sugar powder into that powder.
7..add melted ghee n make ladoos.
Type 3 Rava Ladoo
Type 4 Dry Fruit Ladoo
Type 5 Darabu
Type 6 Bundhi Ladoo/Motichur Ladoo
Type 7 Daaliya Ladoo
Type 8 Shengdana/Peanut Ladoo
Type 9 Mamra/murmura Ladoo
Type 10 Rajgeera dhaani ladoo
Type 11 Dates /Geeli khajoor Ladoo
Typed by mummy in Gujarati
khajurna laddumate khajur ne kapine tena bi kadine ghima seki lenani ne miximati thodi farai levani tetluj khobru kisine sekine nakhavanu
drayfrut nakhva hoy tar nakhvana tukda karine ne galyo joiyetar thodo gol nakhvano ne vali levana sakhar nai nakhvani
Type 12 Coconut Ladoos
Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate
Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Burfis instead of laddoos.
Serve as a delicious treat or Store in airtight jars. This was quick, right? and without compromising your urge for a sweet dessert!!
Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Saffron Coconut burfi or laddoos. I just love the pure white coconut color with a little green/orange garnish at the top!:)
Type 13 Khoa Ladoo
one packet (200 to 250 gms) fresh unsweetened khoa
gratings of a small coconut
jaggery : one cup
cardamom : two (powdered)
cashew : four (minced )
raisins : four
Mash and make a pliant dough of the khoa.On a pan melt the jaggery along with the coconut
and the rest of the ingredients till it becomes a sticky filling.Let it cool.
Make small balls of the khoa, flatten to place the coconut filling and cover it into a neat ball.Smoothen it into a laddu by just rolling over your palm!
Serve 10 ladoos
Ingredients
..2 cup Besan
..1 cup ghee
..1 1/2 cup sugar powder
Procedure
1..Add ghee in a pan,add besan n roast till it becomes brown in color.
2..Allow it to cool
3..Add melted ghee,sugar powder,elaichi powder .
4..Mix well,bit it till it becomes soft,moist.
5..Add dry fruits
6..Make ladoos
Type 2 Churma Ladoo
Ingredients
1 Bowl Rava
1/4 Bowl Ghee
1 Bowl Sugar powder
2 Cups milk+water boiled n hot.
Procedure
1..Add ghee into rava,mix well(mothi padta mohan).
2..Add boiling water into rava make dough
3..Make mothiya/cutlets and deepfry them into ghee
4..Grind the mothiya .
5..Use seave n make a fine powder
6..add elaichi,sugar powder into that powder.
7..add melted ghee n make ladoos.
Type 3 Rava Ladoo
Type 4 Dry Fruit Ladoo
Type 5 Darabu
Type 6 Bundhi Ladoo/Motichur Ladoo
Type 7 Daaliya Ladoo
Type 8 Shengdana/Peanut Ladoo
Type 9 Mamra/murmura Ladoo
Type 10 Rajgeera dhaani ladoo
Type 11 Dates /Geeli khajoor Ladoo
Typed by mummy in Gujarati
khajurna laddumate khajur ne kapine tena bi kadine ghima seki lenani ne miximati thodi farai levani tetluj khobru kisine sekine nakhavanu
drayfrut nakhva hoy tar nakhvana tukda karine ne galyo joiyetar thodo gol nakhvano ne vali levana sakhar nai nakhvani
Type 12 Coconut Ladoos
Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate
Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Burfis instead of laddoos.
Serve as a delicious treat or Store in airtight jars. This was quick, right? and without compromising your urge for a sweet dessert!!
Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Saffron Coconut burfi or laddoos. I just love the pure white coconut color with a little green/orange garnish at the top!:)
Type 13 Khoa Ladoo
one packet (200 to 250 gms) fresh unsweetened khoa
gratings of a small coconut
jaggery : one cup
cardamom : two (powdered)
cashew : four (minced )
raisins : four
Mash and make a pliant dough of the khoa.On a pan melt the jaggery along with the coconut
and the rest of the ingredients till it becomes a sticky filling.Let it cool.
Make small balls of the khoa, flatten to place the coconut filling and cover it into a neat ball.Smoothen it into a laddu by just rolling over your palm!
D..Barfi types
Type 1 Mango Barfi
Type 2 Rava Barfi
Ingredients
..2 cup rava
..1/3 cup sugar
..1/4 cup maida
..1/4 cup ghee
Procedure
1..Melt ghee n milk together
2..Add rava maida together,add milk ghee into it,seave it
3..Add 1 cup ghee in a pan,add this flour in roast till it becomes brown
4..1 1/2 cup sugar chashni(jhukka wali,till sugar dries)..add rava into it
5..Mix well
6..Make barfis
7..Add elaichi
Note: can make 2 color barfi,layers of diff colors.
Type 3 Monthaal
Ingredients
..2 cup Besan
.. Ghee
.. Milk
.. Maava
.. 1 1/2 cup sugar chashni(jhukka wali chashni)
Procedure
1..Take besan
2..Use seave
3..Roast the besan using ghee
4..Add Maava
5..add milk
6..add this into hot chashni
7..Stir well
8..Make barfi
Type 4 Adadiyu
Type 5 Sukdi/Gol papdi
Ingredients
Wheat flour
ghee
Jaggery
Type 6 Maysore paak
Type 7 Sohan papdi
Type 8 TChocolate Barfi
Type 9 Coconut Barfi (Dry n fresh)
Type 10 Orange Barfi
Type 11 Strawberry Barfi
Type 12 Maava Barfi
Type 13 Anjeer Barfi
Type 14 Tomato Barfi
Type 15 Milk/Kharwas Barfi/Wadi(Bali)
D..Pudding
#..Cake n Mango Pudding
Ingredients
..Cake slices
..mango,banana,chikoo all fruite pieces
..Fruit salad milk base
..lemon juice
..boiled water
..jelly
..Brown sugar
..vanilla essence
Procedure
1..Add lemon juice in water,deep the cake slices into it.
drain the water,press the slices to drain all water from the slices
2..Take a serving bowl
3..Put the slices into it,cover with milk
4..Keep the fruit pieces layer on top of it
5..Add the milk layer with vanilla essence on it
6..Continue the layering
7..add toppings of brown sugar
Serve chilled
Note: mango n chikkoo are imp fruits in it.
#..Banana & Coconut Pudding
PEEL,STEAM COOK AND MASH 3 RIPED BANANAS.
GRATE 1 SMALL COCONUT,ADD ONE AND HALF CUPS OF WATER TO MAKE COCONUT MILK.
ADD 3-4 CUPS OF WATER TO MAKE SECOND COCONUT MILK.
IN A PAN ADD 1CUP GHEE,MASHED BANANAS,AND FRY FOR 10-15 MINUTES.
ADD CRUSHED 25 GMS.JAGGERY OR SUGAR.
KEEP STIRRING TILL IT BECOMES THICK.
ADD THE SECOND COCONUT MILK TO THE BANANAS AND JAGGERY.
NOW MIX AND COOK TILL THICK AND UNTIL THE MILK REDUCES TO ABOUT HALF OR MORE OF ITS VOLUME.
ADD THE FIRST COCONUT MILK AND LET IT BOIL.
FRY 3 TABLESPOON COCONUT -PIECES,3TBLSP.CASHEWNUTS,2TBLSP.RAISINS,4POWDERED CARDAMOMS AND ADD TO THE MIXTURE.
SERVE HOT.
#..Papaya Pudding
Ingredients:
2 Teacup papaya slices
2 tbsp Skim milk
1 tsp Sugar
Methods:
Blend the milk, papaya and sugar in a liquidizer.
Pour this mixture into cups.
Papaya Pudding is ready. Serve it chilled.
Ingredients
..Cake slices
..mango,banana,chikoo all fruite pieces
..Fruit salad milk base
..lemon juice
..boiled water
..jelly
..Brown sugar
..vanilla essence
Procedure
1..Add lemon juice in water,deep the cake slices into it.
drain the water,press the slices to drain all water from the slices
2..Take a serving bowl
3..Put the slices into it,cover with milk
4..Keep the fruit pieces layer on top of it
5..Add the milk layer with vanilla essence on it
6..Continue the layering
7..add toppings of brown sugar
Serve chilled
Note: mango n chikkoo are imp fruits in it.
#..Banana & Coconut Pudding
PEEL,STEAM COOK AND MASH 3 RIPED BANANAS.
GRATE 1 SMALL COCONUT,ADD ONE AND HALF CUPS OF WATER TO MAKE COCONUT MILK.
ADD 3-4 CUPS OF WATER TO MAKE SECOND COCONUT MILK.
IN A PAN ADD 1CUP GHEE,MASHED BANANAS,AND FRY FOR 10-15 MINUTES.
ADD CRUSHED 25 GMS.JAGGERY OR SUGAR.
KEEP STIRRING TILL IT BECOMES THICK.
ADD THE SECOND COCONUT MILK TO THE BANANAS AND JAGGERY.
NOW MIX AND COOK TILL THICK AND UNTIL THE MILK REDUCES TO ABOUT HALF OR MORE OF ITS VOLUME.
ADD THE FIRST COCONUT MILK AND LET IT BOIL.
FRY 3 TABLESPOON COCONUT -PIECES,3TBLSP.CASHEWNUTS,2TBLSP.RAISINS,4POWDERED CARDAMOMS AND ADD TO THE MIXTURE.
SERVE HOT.
#..Papaya Pudding
Ingredients:
2 Teacup papaya slices
2 tbsp Skim milk
1 tsp Sugar
Methods:
Blend the milk, papaya and sugar in a liquidizer.
Pour this mixture into cups.
Papaya Pudding is ready. Serve it chilled.
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