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Ingredients –
- Crumbled Khoya / Mawa
- Sweetened condensed milk (as per your taste)
- Green cardamom powder
- Ghee / Butter – 1 tbsp
- Coco powder ( for chocolate Peda)
- For Garnishing –
Chopped Pista, Tutti frutti, Saffron and sprinkle
Method –
- Heat a pan, add Ghee, Khoya, condensed milk and cardamom powder.
- Mix and cook on a low heat.
- Cook until thick consistency and the mix leave the sides of the pan.
- Split the dough in two equal parts, one for dudh peda
and another half for chocolate peda
- For making chocolate Peda add coco powder (as per your taste).
- Mix and Cook for 1 minute.
- Once ready, turn off the heat.
- Grease your palms with ghee and make small balls from the dough, roll it between your palms.
- Press with your thumb in the middle of it.
- Repeat the same for rest of the dough.
- Garnish the Peda (as per your choice).
- Peda is ready, refrigerate and use.
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Ingredients –
Method –
- Heat a pan on medium heat.
- Add sugar and 1/2 cup water into the pan.
- Mix well.
- Cook it until sugar dissolves & become little thick.
- You can add food color if you wish.
- When you see 2-3 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- You can use a chocolate or cupcake mold to put the sugar syrup.
- Drop sugar syrup on the butter paper with the help of a spoon.
- Keep sufficient distance between the drops, so that it wont stick with each other.
- Leave it to dry, it might take 1-2 days.
- In the same manner you can also make jaggery batasha.
- Now that the batasha is dry, remove it from the butter-paper.
- Batasha is ready, keep it in air tight container.
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Ingredients –
Method –
- Heat a pan on medium heat.
- Add sugar and 1/2 cup water into the pan.
- Mix well.
- Cook it until sugar dissolves & become little thick.
- You can add food color if you wish.
- When you see 2-3 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- You can use a chocolate or cupcake mold to put the sugar syrup.
- Drop sugar syrup on the butter paper with the help of a spoon.
- Keep sufficient distance between the drops, so that it wont stick with each other.
- Leave it to dry, it might take 1-2 days.
- In the same manner you can also make jaggery batasha.
- Now that the batasha is dry, remove it from the butter-paper.
- Batasha is ready, keep it in air tight container.
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Ingredients –
- All purpose flour (Maida) – 1 cup
- Curd – 1/2 cup
- Vegetable oil – 1 tbsp
- Salt to taste
- Carom Seeds (Ajwain) – 1/2 tsp
- Finally chopped Vegetables – capsicum, onions and tomato
- Grated Cheese
- Pizza sauce
- Basil leaves (optional) for garnishing
- Oregano seasoning
- Chopped Olive (optional)
Method –
- Add curd, vegetable oil, carom seeds and salt into the maida.
- Mix well and with the help of warm water prepare a soft dough.
- Cover and keep aside for 20 minutes.
- Take small portion of the dough and shape them into small ball.
- Apply little oil on the surface and place the dough ball on it.
- Flatten the dough balls with a rolling pin to shape it like a circle.
- Do not make the pizza base very thin.
- Now Heat a pan on low heat.
- Use a Fork to make hole in the pizza base.
- Grease some oil into the pan.
- Place the pizza base onto a greased pan.
- Cover and cook on low heat.
- Once its ready, flip and apply pizza sauce spread it evenly.
- Now Sprinkle some cheese on the top.
- Sprinkle vegetables, chopped olives, seasoning and red chilli flakes (as per your taste).
- Cover and cook on low heat.
- Cook until pizza base is properly cooked and cheese has melted.
- Pizza is ready, garnish with basil leaves and serve hot.
- Repeat the same for rest of the dough to prepare more pizzas.
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Ingredients –
- Paneer (chena) – 1 cup
- Milk – 1/2 cup
- Condensed milk – 1/2 tin (as per your taste)
- Chopped Pistachio (Pista)
Method –
- Add milk and condensed milk into the paneer, mix well.
- Now add chopped pista also and mix well.
- Keep some pista for garnishing.
- Heat a pan, add the mixture and cook on medium heat.
- Keep stirring for 3-4 minutes so it doesn’t burn..
- Cook till it becomes little dry.
- Once mixture is ready, turn off the heat.
- Apply ghee or butter paper on the tray.
- Pour the mixture and then spread it evenly across the tray.
- Sprinkle pistachio on the top and press it gently with a spoon.
- Keep it in fridge for sometime, so it can settle down.
- Once Pista Kalakand settled, cut it into pieces as per shape of your choice.
- Pista Kalakand is ready to serve.
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Ingredients –
- Paneer (chena) – 1 cup
- Sugar- 1/2 cup (as per your taste)
- Whole cardamom – 1-2
Method –
- Using your hand press for 5-6 min, until paneer becomes smooth (You can use blender also).
- Soft dough is ready.
- Take the small portions of paneer in your hand and shape them into small balls.
- Roll the paneer balls between your palm and keep all of them on a plate.
- Add 2 cups of water, sugar, cardamom into the microwave bowl.
- Mix well, till sugar gets completely dissolved.
- Now put all the paneer balls in sugar water.
- Place the bowl in microwave oven, and set the timer for 5 minutes.
- After 5 minutes check the rasgullas.
- Again check the rasgullas and set the time for 5 minutes.
- After approximately15 minutes in total your rasgullas will become soft and fluffy.
- Rasgullas has become puffy & doubled in size.
- Now take them out in a bowl .
- Soft Rasgullas are ready to serve…
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Ingredients –
- White Bread – 4 (remove the edges of the bread)
- Sugar (as per your taste)
- Coconut powder –1/2 cup
- Milk – 1/2 cup
- Ghee / butter – 1tbsp
- Green cardamom powder – 1/2 tsp
-
For Stuffing –
- Cashew, Almonds, Pista and coconut powder
- Green food color (optional)
Method –
- Add bread pieces into grinder jar to make fine powder.
- Add milk into the crumbed bread, mix well and keep aside.
- Heat a pan, add ghee into it.
- Add coconut powder, cook for 2 minutes on low heat.
- Add soaked bread, cardamom powder, sugar mix well.
- Cook on low heat, until its becomes thick and dry.
- Once ready, let it cool down.
- Add cashew, almonds, pista, coconut powder sugar into the jar and make a fine powder.
- Once powder is ready, add food color and with the help of milk make a soft dough.
- Dough is ready we will use this for stuffing.
- Divide the dough into two equal parts and make roll.
- Dough we kept in the fridge is ready now, divide the dough into two equal parts.
- Cover the dough from both the sides with plastic wrap and with the help of rolling pin roll the dough
- Remove plastic wrap from top, add the stuffing and gently roll them.
- Roll is ready, wrap the roll into plastic wrap.
- Keep it in fridge for 1 hour, so it can settle down.
- Once bread Pista rolls settled, cut it into pieces as per your choice.
- Bread Pista roll is ready to serve…
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Ingredients –
- Raw papaya (medium size)
- Ghee /butter –1/2 table spoon
- Fennel seeds –1/2 tea spoon
- Sugar (as per your taste)
- Red chilli flakes (as per your taste)
- Black salt –1/2 tea spoon
- Raisins (kismis) – 8-9
- Whole green cardamom- 1-2
Method –
- Peel the papaya skin and stalk, make sure the green part is not left.
- Cut the papaya into small pieces and grate with grater.
- Add sugar, toss it well and coat all the pieces evenly.
- Cover and leave it for 5 – 10 minutes.
- If you want you can add food color and rose or kewra essence 5-6 drops.
- Heat a pan on medium heat, add ghee and fennel seeds.
- Add grated papaya, raisins, black salt and chilli flakes, cardamom cook till papaya 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.
- Plastic (papaya) chutney is ready.
- Keep it in fridge for storage, you can use this for 8-10 days.
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Ingredients –
- Raw papaya (medium size)
- Ghee /butter –1/2 table spoon
- Fennel seeds –1/2 tea spoon
- Sugar (as per your taste)
- Red chilli flakes (as per your taste)
- Black salt –1/2 tea spoon
- Raisins (kismis) – 8-9
- Whole green cardamom- 1-2
Method –
- Peel the papaya skin and stalk, make sure the green part is not left.
- Cut the papaya into small pieces and grate with grater.
- Add sugar, toss it well and coat all the pieces evenly.
- Cover and leave it for 5 – 10 minutes.
- If you want you can add food color and rose or kewra essence 5-6 drops.
- Heat a pan on medium heat, add ghee and fennel seeds.
- Add grated papaya, raisins, black salt and chilli flakes, cardamom cook till papaya 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.
- Plastic (papaya) chutney is ready.
- Keep it in fridge for storage, you can use this for 8-10 days.
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Ingredients –
- Boiled potato –1
- Leftover rice – 1/2 cup
- Salt to taste
- A pinch of Black pepper
- Grated garlic – 1/2 tsp
- Bread crumbs for coating
- Italian seasoning – 1/2 tsp
- Vegetable oil for deep frying
- Grated Cottage cheese for stuffing
Method –
- Peel boiled potato and mash well.
- Add leftover rice, salt to taste, garlic, black pepper, Italian seasoning into the mashed potato.
- Mix everything together.
- Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
- Now flatten the balls in you palm, fill little grated cottage cheese.
- Close it evenly by rolling the ball in your hand and coat with bread crumbs.
- Repeat the same for rest of the dough and keep it in fridge for 15 minutes.
- Heat the oil in a pan/kadhai to medium heat.
- Drop the balls in heated oil, few at a time.
- Keep stirring until it turns golden in color.
- Once ready, transfer into a kitchen or absorbent tissue.
- Cheese balls are ready to serve…
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