Chocolate Peda

Chocolate Peda

  • Prepairation Time:
  • Cooking Time:10 - 15 minutes
  • Servings:10-12 Pieces
  • Category: Veg

Ingredients:

  • Khoya (Mava)Unsweetened Crumbled
    1 Cup
  • Sugar
    1/2 Cup
  • Milk
    2 Table Spoon
  • Green Cardamom Powder
    1 Tea Spoon
  • Cocoa Powder
    2 Table Spoon
  • Cashew Nuts For Garnishing
    10- 12 Pieces

Method:

  • Take a pan add crumbled khoya & heat it for 1-2 minutes, stir it.
  • Add sugar & milk to it and stirring continuously.
  • When the sugar is completely dissolve than add green cardamom powder & mix it well.
  • Keep stirring continuously over the medium heat cook till the mixture get thicken or leaves the side of the pan.
  • Now add cocoa powder & mix it evenly.
  • Remove from the heat & keep aside for cooling the mixture.
  • When the mixture is enough warm to touch then knead a smooth dough.
  • Grease your hand with little ghee if it required.
  • Now divide the mixture into equal lemon sized small ball.
  • Then press it slightly in the center & put cashew nuts to it.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Thandai

Thandai

  • Prepairation Time:
  • Cooking Time:20 - 30 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Full Cream Milk
    1.5 Litres
  • Sugar
    1.5 Cups
  • Poppy Seeds (Posto, Khus Khus)Soaked
    3 Tea Spoon
  • Black Pepper Corns
    8- 10 Seeds
  • Green Cardamoms
    8-9 Pods
  • Cinnamon Sticks
    1 Inch Piece
  • Rose Essence
    2- 3 Drops
  • Fennel Seeds Soaked
    1 Tea Spoon
  • Saffron (Kesar)
    8-10 Strands
  • Almonds Blanched & Peeled
    20-25 Pieces
  • Cashew nuts Soaked
    20 Pieces
  • Pistachios Blanched & Peeled
    20 Pieces

Method:

  • Take almonds, cashew nuts, Pistachios, poppy seeds & fennel seeds add little milk, grind it to make fine paste & transfer this mixture in a separate bowl.
  • In a deep pan boil milk & add kesar to it mix it.
  • Add sugar boil it for 3-4 minutes & boil it in low heat.
  • Now grind cinnamon stick, green cardamon & black peppercorn to a fine powder keep aside.
  • Add the paste to the boiled milk & mix it well.
  • Cook it in low flame stir it for 3-4 minutes now add powdered masala to the milk
  • Mix it properly & remove from heat keep aside for cool down.
  • Add rose essence & refrigerate it for 1-2 hours.
  • Serve it chilled.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Butter Murruku

Butter Murukku

  • Prepairation Time:
  • Cooking Time:25 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Rice Flour
    2 Cups
  • Besan
    4 Table Spoon
  • Butter
    3 Tea Spoon
  • White Sesame Seeds
    1 Tea Spoon
  • Oil
    For Deep fry

Method:

  • Take a thick bottom pan & dry roast the besan for 1-2 minutes or until its aroma released.
  • Now sieve the rice flour & besan & add flour to the large bowl.
  • Add butter, white sesame seeds & salt to the flour bowl.
  • Mix it evenly, knead a smooth dough with the water.
  • Now take your murukku mould (chakli mould) & set the star shaped plate (disc) in the mould.
  • Grease the mould with the little oil.
  • Take a small portion of dough & fill it inside the mould.
  • Heat oil in a kadhai & press directly to the kadhai in such a way that they don’t stick to each other.
  • Fry it in a medium heat till its color changes to golden brown.
  • Drain it in a absorbent paper.
  • Keep aside for cool, after cooling store in a airtight container.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Namak-Pare

Namak Para (Saloni)

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Maida (Refined Flour)
    500 Grams
  • Ghee
    3 Table Spoon
  • Oil
    For Deep Frying
  • Carrom Seeds (Ajwain)
    1 Tea Spoon (Optional)
  • Salt
    To Taste

Method:

  • Take a deep bowl, add maida,ghee, carrom seeds & salt.
  • Mix them well with the hand & knead it into semi stiff dough with sufficient luke warm water.
  • Keep the dough aside for 10 to 15 minutes.
  • Then divide the dough into 6 equal portion.
  • Make small ball from the dough.
  • Take 1 ball & roll it with rolling pin about 1/2 inch thick puri.
  • Cut this puri into small square or your desire shape.
  • Repeat the step with the remaining balls.
  • Heat oil in a kadai, add the cut pieces to the kadai.
  • Deep fry on the medium heat.
  • Fry it till the color changes to light golden brown from both the sides.
  • Serve it in snacks,or you can store it in air tight container for 1 month.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Khaja

Khaja

  • Prepairation Time:
  • Cooking Time:25 to 40 Minutes
  • Servings:20 - 25 Pieces
  • Category: Veg

Ingredients:

  • Maida (Refined Flour)
    500 Grams
  • Ghee
    3/4 Cup
  • Cardamom Powder(Green Elachi Powder)
    1 Tea Spoon
  • Oil
    For Deep Frying
  • Sugar
    1.5 Cups

Method:

  • Take a refined flour add ghee to it & mix it evenly.
  • Knead a soft dough & keep it aside by covering the dough with soft cloth.
  • Now heat together sugar with approx 2 cups of water & cardamom powder & stir it ocassionally.
  • Cook the sugar syrup till the consistency reaches to less than 1 string.
  • Remove the sugar syrup from heat.
  • Take a part of dough & roll it into roti.
  • Spread little ghee over the roll roti & sprinkle some dry flour.
  • Now make a roll of the roti & cut into 1 inch pieces.
  • Roll out each piece to make elongated khaja.
  • Heat enough oil in a kadai.
  • Drop the khajas one by one into kadai.
  • Deep fry the khajas into medium heat.
  • Fry till golden brown.
  • Drain it on absorbent paper & then dip one by one khaja into sugar syrup dip it for 1 minutes or till well coated syrup.
  • Set it into serving plate & serve it.
  • After cooling it can be stored in airtight container for 6-7 days.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Dahi-Bade

Dahi Bade

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Dhuli Urad Dal (Split Black Gram Skinless) Soaked
    2 Cups
  • Asafoetida
    A Pinch
  • Cumin Seeds
    1 Tea Spoon
  • Ginger Grated
    1 Tea Spoon
  • Roasted Cumin Powder
    1 Tea Spoon
  • Kala Namak
    1/4 Tea Spoon
  • Red Chilli Powder
    1 Tea Spoon
  • Fresh Coriander Leaves
    1 Table Spoon Chopped
  • Yogurt
    3 Cups
  • Tamarind Chutney
    As required
  • Green Chutney
    As Required
  • Oil
    For Frying
  • Salt
    To Taste

Method:

  • Drain & grind urad dal into smooth & fluffy batter without water if neceesary then add little water to it.
  • Take out the batter into a large bowl.
  • Whisk the batter for 15 to 20 minutes till the batter turn to fluffy.
  • Add cumin seeds, asafoetida, grated ginger & salt to the batter.
  • Whisk it properly.
  • Heat sufficient oil in a kadai.
  • Take approx 2 table spoon of the batter on your wet palm.
  • Press it lightly & make a hole in the centre with your thumb.
  • Flame should be medium & dip the bada into the oil slowly.
  • Deep fry the bade till golden brown.
  • Take them out on absorbent paper & soak these bade into warm water for 15 to 20 minutes.
  • For Dahi
  • Take a deep bowl & beat yogurt into smooth.
  • Add salt,roasted cumin powder & red chilli powder to it & mix it.
  • Squeeze the bada to remove excess water from it.
  • Then add to yogurt & leave for 15 to 20 minutes before serving.
  • Garnish with tamarind & green chutney.
  • Serve it chilled

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Chana Dal-Ki Burfi

Chana Dal Ki Burfi

  • Prepairation Time:
  • Cooking Time:20 to 25 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Chana Dal (Split Bengal Gram)
    3 Cups Boiled
  • Gur (Jaggery)
    2 Cups
  • Coconut Grated
    2 Cups
  • Green Cardamom (Elachi) Powder
    1/4 Tea Spoon
  • Ghee
    3 Table Spoon
  • Cashewnuts
    2 Table Spoon

Method:

  • Blend a chana dal in a blender to smooth paste.
  • Heat a ghee in a pan.
  • Add chana dal paste saute till fragrant.
  • Add cardamom powder, coconut mix well.
  • Grease tray or thali with little ghee.
  • Add jaggery cook it till melts, add cashewnuts mix it.
  • Transfer the mixture onto greased thali or tray & spread equally.
  • Keep tray into refrigerat for set.
  • Cut into disired shaped & serve it.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Besan Ke Laddoo

Besan Ke Laddoo

  • Prepairation Time:
  • Cooking Time:60 to 120 Minutes
  • Servings:40-50 Pieces
  • Category: Veg

Ingredients:

  • Besan
    500 Gms
  • Kaju
    20 Pieces
  • Badam
    20 Pieces
  • Desi Ghee
    1.5 Cup
  • Choti Elachi Powder
    1.5 Table Spoon
  • Sugar Buraa
    300 Gms

Method:

  • Sieve the besan.
  • Cut kaju & badam into small pieces.
  • Take pan put ghee on it at sim flame.
  • Add besan on it and roasted till color change.
  • Put elachi powder,kaju,badam mix properly.
  • Separte the mixture into another bowl.
  • Add bura to mixture.
  • At last make shape of LADOO.
  • Tasty laddoo are ready to serve.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.