Month: February 2017

Tutti Fruity–Home Made Tutti Fruity From Papaya–Dry Fruit Bites For Kids

Ingredients –

  1. Raw Papaya (Papita) – 400 gms
  2. Sugar – 2 cups (as per your taste)
  3. Vanilla Essence
  4. Food color (as per your choice)

Method –

    1. Remove the stalk and skin from papaya.
    2. Make sure the green part is not left out.
    3. Remove the inner soft part and cut the papaya into small cubes pieces.
    4. Take enough water into the pan and allow it to boiled.
    5. Add papaya cubes and cook for approx 4 min or until 50% done.
    6. Take them out from the hot water strain the excess water with help of a sieve.
    7. Divide the papaya pieces in three equal portions.
    8. Add sugar, toss it well and coat all the pieces evenly.
    9. Add different food color in each portions, mix well and leave it for 30 minutes.
    10. Turn on the stove on medium heat, cook till papaya start looking transparent.
    11. Stir continuously so it doesn’t burn.
    12. Once sugar is almost dissolved and syrup becomes thick, turn off the heat.
    13. Let it cool down and add vanilla essence 5-6 drops.
    14. Repeat steps 10 to 13 for each portions of papaya of different colors.
    15. Spread them on the plate and let them dry completely under the fan, until its stickiness gets absorbed.
    16. After 2-3 hours Tutti fruity is ready. You can use Tutti fruity for garnishing cake, cup cakes, or any other dishes.

सामग्री –

  1. कच्चा पपीता – ४०० ग्राम
  2. चीनी – २ कप ( स्वादानुसार )
  3. वनिला एसेन्स
  4. खाने वाला कलर

विधि –

  • पपीता के डंडल को निकल ले और छिलके को भी निकाल ले l
  • धयान से देख ले की पपीता का हरा  वाला भाग रह न जाये l
  • अब पपीते को कट कर ले फिर उसके अन्दर के भाग को साफ़ कर के छोटे छोटे टुकडो में काट ले l
  • अब एक बर्तन में पानी ले कर उसे गरम होने दे l
  • पानी उतना ही ले की पपीता के टुकड़े अच्छे से डूब जाये l
  • पानी उबल जाने पे अब उसमे पपीते के टुकड़े को डाल दे और ४ से ५ मिनट तक पकाए l
  • ४ से ५ मिनट के बाद पपीते को  बाहर निकल  ले l
  • फिर पपीते के टुकड़े  को तीन बर्तन में अलग अलग भाग में बाट ले l
  • अब पपीता के तीनो भाग में बराबर बराबर मात्रा में चीनी मिला ले l
  • अब इसमें अपनी पसंद का खाने वाला रंग मिला के आधा घंटा छोड़ दे l
  • आधा घंटा के बाद पपीते को धीमी आच पे पकाए जब तक पपीता देखने में पारदर्शी ना हो जाये l
  • लगातार चलाते रहे नहीं तो निचे से जल जायेगा l
  • थोड़ी देर बाद जब लगे की चीनी थोडा गाड़ा हो  गया है, तब आच बंद कर दे और उसमे वनिला एसेन्स मिला दे l
  • इसीतरह से ही बाकि दोनों कलर के पपीता को पका ले और वनिला एसेन्स मिला दे l
  • अब तीनो कलर के पपीते को फैला कर हवा में सूखने दे l
  • २ से ३ घंटे के बाद टूटी फ्रूटी तैयार हो गया है l
  • टूटी फ्रूटी का उपयोग केक, कपकेक, या कोई भी रेस्पी को सजाने में कर सकते है l

Tutti Fruity–Home Made Tutti Fruity From Papaya–Dry Fruit Bites For Kids

Ingredients –

  1. Raw Papaya (Papita) – 400 gms
  2. Sugar – 2 cups (as per your taste)
  3. Vanilla Essence
  4. Food color (as per your choice)

Method –

    1. Remove the stalk and skin from papaya.
    2. Make sure the green part is not left out.
    3. Remove the inner soft part and cut the papaya into small cubes pieces.
    4. Take enough water into the pan and allow it to boiled.
    5. Add papaya cubes and cook for approx 4 min or until 50% done.
    6. Take them out from the hot water strain the excess water with help of a sieve.
    7. Divide the papaya pieces in three equal portions.
    8. Add sugar, toss it well and coat all the pieces evenly.
    9. Add different food color in each portions, mix well and leave it for 30 minutes.
    10. Turn on the stove on medium heat, cook till papaya start looking transparent.
    11. Stir continuously so it doesn’t burn.
    12. Once sugar is almost dissolved and syrup becomes thick, turn off the heat.
    13. Let it cool down and add vanilla essence 5-6 drops.
    14. Repeat steps 10 to 13 for each portions of papaya of different colors.
    15. Spread them on the plate and let them dry completely under the fan, until its stickiness gets absorbed.
    16. After 2-3 hours Tutti fruity is ready. You can use Tutti fruity for garnishing cake, cup cakes, or any other dishes.

सामग्री –

  1. कच्चा पपीता – ४०० ग्राम
  2. चीनी – २ कप ( स्वादानुसार )
  3. वनिला एसेन्स
  4. खाने वाला कलर

विधि –

  • पपीता के डंडल को निकल ले और छिलके को भी निकाल ले l
  • धयान से देख ले की पपीता का हरा  वाला भाग रह न जाये l
  • अब पपीते को कट कर ले फिर उसके अन्दर के भाग को साफ़ कर के छोटे छोटे टुकडो में काट ले l
  • अब एक बर्तन में पानी ले कर उसे गरम होने दे l
  • पानी उतना ही ले की पपीता के टुकड़े अच्छे से डूब जाये l
  • पानी उबल जाने पे अब उसमे पपीते के टुकड़े को डाल दे और ४ से ५ मिनट तक पकाए l
  • ४ से ५ मिनट के बाद पपीते को  बाहर निकल  ले l
  • फिर पपीते के टुकड़े  को तीन बर्तन में अलग अलग भाग में बाट ले l
  • अब पपीता के तीनो भाग में बराबर बराबर मात्रा में चीनी मिला ले l
  • अब इसमें अपनी पसंद का खाने वाला रंग मिला के आधा घंटा छोड़ दे l
  • आधा घंटा के बाद पपीते को धीमी आच पे पकाए जब तक पपीता देखने में पारदर्शी ना हो जाये l
  • लगातार चलाते रहे नहीं तो निचे से जल जायेगा l
  • थोड़ी देर बाद जब लगे की चीनी थोडा गाड़ा हो  गया है, तब आच बंद कर दे और उसमे वनिला एसेन्स मिला दे l
  • इसीतरह से ही बाकि दोनों कलर के पपीता को पका ले और वनिला एसेन्स मिला दे l
  • अब तीनो कलर के पपीते को फैला कर हवा में सूखने दे l
  • २ से ३ घंटे के बाद टूटी फ्रूटी तैयार हो गया है l
  • टूटी फ्रूटी का उपयोग केक, कपकेक, या कोई भी रेस्पी को सजाने में कर सकते है l

Agra Ka Petha–Juicy Ash Gourd Candy–Home Made Petha Recipe–Indian Recipe

Ingredients –

  1. Ash Gourd ( Winter melon)– 1 kg (wash and dry)
  2. Limestone / Chuna – 1 tbsp.
  3. Sugar – 750 gm. (as per your taste)
  4. Food color (optional)
  5. Rose or kewra essence (optional)

Method –

  • Peel the ash gourd skin and make sure the green part is not left.
  • Cut in rectangular shape or you can also use cookie cutter to give other shapes of your choice.
  • Pierce all around with the help of fork or toothpick.
  • Take a bowl add enough water, add  limestone, mix with your hand and let it dissolve properly.
  • Drop all pieces of ash gourd in water, mix well and leave it for 7-8 hours.
  • After 7-8 hours take out from limestone water and rinse well at least 2-3 times.
  • Heat a pan add enough water on medium heat.
  • Add all the ash gourd pieces and cook for 5-6 minutes.
  • After 6 minutes turn off the heat, take out all the ash gourd form the hot water and drop the pieces in chilled water.
  • Take out all the ash gourd pieces and add sugar, toss it well and coat all the pieces evenly.
  • Cover and leave it for 1 ½  hours.
  • After 1 ½ hours sugar is dissolved.
  • If you want you can add food color and rose or kewra essence  5-6 drops.
  • Turn on the stove on medium heat, cook till ash gourd start looking transparent.
  • Stir continuously so it doesn’t burn.
  • Once sugar is almost dissolved and syrup becomes thick, turn off the heat and let it cool down.
  • Turn off the heat and let it cool down.
  • Take out Pethas one by one and leave it to dry in fan for 10 – 11 hours.
  • After Agra ka petha is dried completely, it’s ready to serve…

Agra Ka Petha–Juicy Ash Gourd Candy–Home Made Petha Recipe–Indian Recipe

Ingredients –

  1. Ash Gourd ( Winter melon)– 1 kg (wash and dry)
  2. Limestone / Chuna – 1 tbsp.
  3. Sugar – 750 gm. (as per your taste)
  4. Food color (optional)
  5. Rose or kewra essence (optional)

Method –

  • Peel the ash gourd skin and make sure the green part is not left.
  • Cut in rectangular shape or you can also use cookie cutter to give other shapes of your choice.
  • Pierce all around with the help of fork or toothpick.
  • Take a bowl add enough water, add  limestone, mix with your hand and let it dissolve properly.
  • Drop all pieces of ash gourd in water, mix well and leave it for 7-8 hours.
  • After 7-8 hours take out from limestone water and rinse well at least 2-3 times.
  • Heat a pan add enough water on medium heat.
  • Add all the ash gourd pieces and cook for 5-6 minutes.
  • After 6 minutes turn off the heat, take out all the ash gourd form the hot water and drop the pieces in chilled water.
  • Take out all the ash gourd pieces and add sugar, toss it well and coat all the pieces evenly.
  • Cover and leave it for 1 ½  hours.
  • After 1 ½ hours sugar is dissolved.
  • If you want you can add food color and rose or kewra essence  5-6 drops.
  • Turn on the stove on medium heat, cook till ash gourd start looking transparent.
  • Stir continuously so it doesn’t burn.
  • Once sugar is almost dissolved and syrup becomes thick, turn off the heat and let it cool down.
  • Turn off the heat and let it cool down.
  • Take out Pethas one by one and leave it to dry in fan for 10 – 11 hours.
  • After Agra ka petha is dried completely, it’s ready to serve…

Swiss Roll with coconut or cashew nuts – Eggless Swiss Roll – Fireless Recipe

Preparation Time:  30-35 min

Serving: 4-5 person

Ingredients –

  1. Marie Biscuits or any other brand light taste biscuit – 2oo gm
  2. Unsweetened coco powder – 3 tsp
  3. Instant Coffee powder – 1 tsp
  4. Butter – 3 tsp
  5. Greeted coconut powder – 1 cup
  6. Sugar powder – 2 tsp
  7. Sweetened condensed milk – 2 tsp

DSC_4341

Method –

  • Put the Biscuits in a zip lock and use a rolling pin to crush the Biscuits into fine powder (you can also use blender).
  • Add crushed biscuits, unsweetened coco powder, coffee powder, butter- 2 tsp, and condensed milk in a bowl and mix them well to make soft dough. Keep it aside in a separate container.

DSC_4343DSC_4344

  • Add coconut powder, sugar, butter- 1 tsp in a bowl and mix well. Once the coconut mixture is ready, keep it aside.
  • Take the biscuit dough prepared above on a plastic wrap and roll it out with rolling pin (belna). Do not roll the biscuit layer very thin.

DSC_4345

  • Spread the coconut mix on the biscuits layer and roll both the layers along with the plastic wrap.

DSC_4346

  • Now wrap the flattened dough, as shown in the picture below.

DSC_4348

  • Keep the Choco biscuit/Swiss roll in fridge for 2-3 hours.

DSC_4349

  • After 2-3 hours cut the roll into slices and serve.

DSC_4376

Oreo / Parle G (Any kind of Cream Biscuits) Truffles/Balls Recipe – Kids Recipe – Chocolate Recipe

Very tasty….try it your home..Smile

Preparation time: 60-65 minutes

Serving: 13-14 balls

Ingredients –

DSC_4751-3

  1. Oreo biscuits- 20-25 piece
  2. Cheese cream/unsweetened condensed milk- ¾ cup
  3. White chocolate (bars/chips) – 1 cup
  4. Brown chocolate (bars/chips) – 1 cup

Method –

DSC_4753-5

  • Put the biscuits in a zip lock bag and use a rolling pan to crush the biscuits in fine powder (you can use blender also).

DSC_4754-3

  • Take a bowl add crushed biscuits and cheese cream, mix together and make a soft dough.

DSC_4755-5

  • Take a small portion of prepared dough make a lemon size ball.
  • Keep it in refrigerator for about 15-20 minutes.

DSC_4757-3

  • Now melt both the white and brown chocolate separately in a double boiler or microwave for 1-2  minutes.

DSC_4758

  • Whisk both the white and brown chocolate separately till it becomes smooth and become little cold.

DSC_4759-3

  • Using a spoon dip one Oreo at a time in the melted brown chocolate to get a smooth chocolate coating all over the balls. Repeat the same for white chocolate for rest of the balls.
  • Now place the chocolate coated balls in a separate plate to cool down for 5-10 minutes.
  • Now using a fork make striped patterns of white chocolate on the brown balls and brown patterns on the white balls or you can decorate like this also.

DSC_4761-3

DSC_4762-3

  • Oreo Truffles is ready to serve.

Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can use vinegar also)
  3. Sugar – 1 Cup (as per your Taste)
  4. Khoya / Mawa – 1 cup
  5. Cardamom powder – 2 pinch
  6. Sugar – 1 tbsp.
  7. Food color (as per your choice )
  8. Coconut powder / roasted poppy seeds – for coating

Method –

  • Boil milk on medium heat.
  • When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Add few drops of food color and mix well.
  • Take small portion of chena in your hand and shape them into small balls.
  • Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
  • Let it boil on medium heat.
  • When chasni started boiling, put  chena balls in boiling chasni and cook for 20 – 25 min.
  • Rusgulla is ready, turn off the heat and let it cool down completely.
  • Now separate the rusgulla from the sugar syrup.
  • Break the mawa and mash until its becomes soft.
  • Add sugar as per your taste and with the help of milk, make a soft dough.
  • Take coconut powder for coating  kheer kadam (you can also use roasted poppy seeds).
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Put the rasgulla inside the mawa and press it from all side.
  • Wrap the ball around the coconut powder.
  • Prepare all Kheer kadam like wise.
  • Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.

Kheer kadam–Ras Kadam–Khoya Kadam Sweets–Festival Sweets Recipe

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1 (you can use vinegar also)
  3. Sugar – 1 Cup (as per your Taste)
  4. Khoya / Mawa – 1 cup
  5. Cardamom powder – 2 pinch
  6. Sugar – 1 tbsp.
  7. Food color (as per your choice )
  8. Coconut powder / roasted poppy seeds – for coating

Method –

  • Boil milk on medium heat.
  • When the milk starts boiling, add lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more lemon juice.
  • Place a thin muslin cloth over the colander or any other container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • Add little water to the paneer to wash away the lemon flavor.
  • Add few drops of food color and mix well.
  • Take small portion of chena in your hand and shape them into small balls.
  • Add 1 cup of sugar, 1.5 cups of water and cardamom powder into a pan.
  • Let it boil on medium heat.
  • When chasni started boiling, put  chena balls in boiling chasni and cook for 20 – 25 min.
  • Rusgulla is ready, turn off the heat and let it cool down completely.
  • Now separate the rusgulla from the sugar syrup.
  • Break the mawa and mash until its becomes soft.
  • Add sugar as per your taste and with the help of milk, make a soft dough.
  • Take coconut powder for coating  kheer kadam (you can also use roasted poppy seeds).
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Put the rasgulla inside the mawa and press it from all side.
  • Wrap the ball around the coconut powder.
  • Prepare all Kheer kadam like wise.
  • Kheer kadam is ready, keep all kheer kadam into the fridge for 30 minutes.

Khoya Gulab Jamun(खोया का गुलाब जामुन)-How to make Homemade Gulab Jamun-Step By Step

Ingredients –

  1. Khoya or mawa – 2 cups
  2. Paneer / cottage cheese – 1 cup
  3. All purpose flour / maida – 2 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Chopped dry fruits for stuffing (as per your taste)
  7. Food color ( optional )
  8. Baking powder – 1 tsp.
  9. Vegetable oil / ghee for frying sweets
  10. Sugar – 2.5 cups (as per your taste)

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Take 2 tbsp prepared dough to bind the stuffing, mix dry fruits, food color, cardamom powder and 2 tsp sugar.
  • Mix everything really well and keep it aside. 
  • Add sugar, cardamom powder and 2 cups of water into the kadhai on medium heat.
  • Let the sugar dissolve in the water completely.
  • Keep the syrup gooey in texture, don’t make it too thin.
  • Once sugar chasni is boiled, turn off the heat.
  • Take small amount of dough, roll the dough into round shape and flatten it with your fingers.
  • Top up with some stuffing and close really well.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.