Instant Suji / Rava / Semolina Rasgulla Or Gulab Jamun-White Rasgulla-Sooji Recipe

Ingredients –

  1. Semolina (Suji) – 1 cup
  2. Milk – 4 cups
  3. Powder sugar – 2 tsp.
  4. Mixed Dry fruits (as per your choice)
  5. Vegetable oil for deep frying (gulab jamun)
  6. Ghee or butter – 1 tbsp.

For White rasgulla –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Gulab Jamun –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Garnishing –

  1. Chopped Pista and saffron (optional)

Method –

  • Heat a pan/kadhai on medium heat.
  • Add ghee, milk and let it boil.
  • Now add powder sugar, suji and mix well.
  • Keep stirring and cook until it leaves the side of the kadhai.
  • Turn off the heat and let it cool down.
  • Meanwhile prepare sugar syrup for white rasgulla.
  • Add sugar, 2 cups water and green cardamom into a pan.
  • Let it boil on medium heat.
  • Mix all the dry fruits and grease your palm with ghee.
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Top up with some stuffing, close really well and roll it.
  • Prepare rest of the rasgulla in the same way.
  • For preparing  gulab jamun shape them into oval shape.
  • When chasni starts to boil turn the stove on medium heat.
  • Put the rasgulla balls in boiling chasni, cover and cook for 5 minutes.
  • Rasgulla is ready, turn off the heat and let it cool down completely.
  • 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.
  • To prepare sugar syrup for gulab jamun, add sugar and 1 cup water into the pan on medium heat.
  • Let the sugar dissolve in water completely.
  • Turn off the heat, add gulab jamun into the sugar syrup.
  • Cover and leave fried gulab jamun for 10-15 minutes.
  • Take out the all white rasgulla into a bowl.
  • Garnish with chopped pista and saffron.
  • After 15 minutes, take out all the gulab jamun into a bowl.
  • Gulab jamun is ready, you can garnish with pista, coconut powder, etc.

Balushahi(बालूसाही मिठाई)–Tikri-Khurmi Sweet Recipe- Indian Sweet Dish- Badusha Mithai

Ingredients –

  1. All-purpose flour/Maida – 1 cup
  2. Ghee / butter / oil – 2 tbsp for kneading
  3. Vegetable oil for deep frying
  4. Baking powder – ½ tsp.
  5. Few thread of Saffron (kesar) (soaked into warm water)
  6. Sugar – 2cups (as per your taste)
  7. Cardamom powder or whole cardamom – 3-4
  8. Pistachio, almonds, or other dry fruits – for garnishing

Method –

  • Add Maida and baking powder in a bowl and mix it.
  • Add  ghee into the maida and mix it well, it will look like bread crumbs after mixing.
  • Add little bit of water and knead the dough, if required add bit more water and knead.
  • Cover it and keep it aside for 15 minutes.
  • Add 2 cups sugar, 1 cup of water and whole cardamom into the pan to make sugar syrup.
  • Add soaked saffron, and cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
  • When the syrup is ready, turn off the heat.
  • Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
  • After 15 minutes make small balls from the dough, roll it between your palms and press with your thumb in the middle of it.
  • The edges will be rough so that they get crispy from inside as well. Make the balls with rest of the dough.
  • Heat oil into the pan/khadhai on low heat.
  • Fry Balushahi on low heat, you need lot of patience while frying, if you increase the heat this might remain uncooked from inside.
  • When it starts floating in the oil, flip the balushahi until it turns golden in color. You have to fry this on low heat.
  • Take the fried Balushahi out of the oil.
  • Dip the fried Balushahi, 4-5 at a time into the warm sugar syrup for 10 minutes and transfer to another plate.
  • Balushahi is ready, garnish with grated Pista and serve.

Carrot Barfi(गाजर की बर्फी)- Indian Dessert- Carrot Ki Barfi/Fudge With Condensed Milk In 20 Minutes

Ingredients –

  1. Grated carrot – 2 cups
  2. Ghee / Butter – 1tsp.
  3. Sweetened condensed milk – 1/2 tin
  4. Sliced or roughly chopped Pistachios for garnishing
  5. Sugar ( If required )
  6. Green cardamom powder – 1/2 tsp.

Method –

  • Heat a pan on medium heat.
  • Add ghee and grated carrot and cook for 4-5 minutes.
  • After 5 mints when carrot becomes soft, add green cardamom powder and sweetened condensed milk (according to your taste) into the pan.
  • Mix everything and cook for 5-7 minutes and keep stirring continuously.
  • The mixture becomes thick and begins to leave the sides of the pan.
  • Turn off the heat.
  • Grease the tray with little ghee and pour the mixture into the tray.
  • You can also use aluminum foil or butter paper instead of ghee/butter.
  • Spread it evenly and pour the condensed milk over the mixture.
  • Spread it again and sprinkle some sliced pistachios.
  • Keep the tray  in the fridge for 1 hour.
  • Allow to cool down completely before cutting.
  • Carrot barfi is ready, cut into desired shape and serve.

Kadhai Paneer(कढाई पनीर)-How To Make Kadhai Paneer-Paneer Recipe-In Restaurant Style

Ingredients-

  1. Paneer/Indian cottage cheese cubed – 1 cup
  2. Onion cubed (layers separated) –1 cup
  3. Capsicum cubed –1 cup
  4. Chopped tomatoes – 1 cup
  5. Chopped onions – 1 cup
  6. Ginger-garlic paste – 2 tbsp.
  7. Whole coriander seeds – 1 tbsp.
  8. Whole Red dry chili – 2 (as per your taste)
  9. Cashew nuts – 7-8
  10. Salt to taste
  11. Vegetable oil/Butter as needed
  12. Kasuri Methi/Dried Fenugreek Leaves – 1/2tsp.
  13. Ginger Julienne (for Garnish) – 1tsp.
  14. Cumin powder – 1tsp.
  15. Turmeric powder – 1tsp.
  16. Whole cumin seeds (Jeera) – 1tsp.
  17. Bay leaves –1-2
  18. Cinnamon Stick/Dalchini – half inch
  19. Coriander leaves chopped – 1/2 cup
  20. Fresh cream (optional) use for restaurant style
  21. Kashmiri Red chili powder(optional) just for color

Method –

  • Sauté whole red chili and whole coriander seeds on low heat for 1-2 minutes.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Heat a pan, add 1tbsp oil, sauté onions, capsicum and Paneer for few minutes.
  • Heat a pan, add oil, cumin seeds, bay leaves and cinnamon stick cook for few minutes.
  • Add chopped onions and cook  until onions turn transparent..
  • Add tomatoes, cashew nuts, salt and ginger- garlic paste, fry till tomatoes turn mushy.
  • After 5 minutes turn off the heat and let it cool down.
  • Remove cinnamon stick, bay leaves and put it into a blender jar, make a fine paste.
  • Heat a pan add the paste, salt, cumin powder, kasmiri red chili powder, turmeric powder and cook until it leaves the side of the kadhai.
  • Add coriander leaves, mix well and cook for few minutes.
  • Add fried Paneer, grounded powder 1tbsp, kasuri  methi and, cook for just 1-2 minutes.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Add fresh cream (optional) and mix well.
  • Kadhai Paneer is ready to serve.
  • Garnish with ginger Julienne and sprinkle some grounded powder.
  • You can serve Kadhai Paneer with Roti or Rice..

Bottle Gourd Barfi(लौकी की बर्फी)- Hyderabadi Bottle Gourd Sweets-Lauki Ki Mithai

Ingredients –

  1. Grated Bottle Gourd (Lauki) – 2 cup
  2. Mawa / Milk Powder/ Khoya – 1/2 cup
  3. Sugar -1 cup (as per your taste)
  4. Muskmelon Seeds – 1 tbsp.
  5. Chopped Pistachios (any kind of dry fruits) – 1 tbsp.
  6. Coconut Powder – 1 tbsp.
  7. Green cardamom powder (Elaichi) – 1 tsp.
  8. Food color green (as per your choice)
  9. Ghee / butter – 2 tsp.

Method –

  • Add sugar into the grated bottle gourd, mix well.
  • Cover and leave it for 15-20 minutes.
  • After 20 minutes, add ghee into the heated pan and allow it to melt.
  • Add bottle gourd mixture and cook 10-15 minutes on medium heat.
  • Keep stirring intermittently for 3-4 minutes.
  • Add mawa, cardamom powder, color, muskmelon seeds and cook till its becomes dry.
  • Once sugar is almost dissolved & becomes thick, turn off the heat.
  • Take out the mixture & spread it evenly across the tray.
  • Sprinkle coconut powder, pistachio on the top and press it gently.
  • Keep the tray  in the fridge for 1 hour.
  • After 1 hour take out the tray and cut it into pieces as per your choice.
  • Bottle Gourd Barfi is ready to serve.

Dates Barfi (खजुर की बर्फी) -Dry Fruits Sweets-No Sugar Sweets-Healthy Dates(Khajur) and Nuts Roll

Ingredients –

  1. Seedless dates (khajur) – 1 cup, if you have dates with seed then remove the
    seeds before preparation
  2. Cardamom powder or nutmeg powder – 1 tsp.
  3. Ghee/butter -1 tbsp.
  4. Mix dry fruits (as per your choice)-
  5. Chopped almonds – 1 tbsp.
  6. Chopped cashew nuts – 1 tbsp.
  7. Muskmelon seeds -1 tbsp. 
  8. Chopped pistachio (Pista) – 1 tbsp.
  9. Pistachio (Pista) length wise – 2 tbsp for coating.

Method –

  • Cut all the dates into small pieces.
  • Heat ghee or butter in the kadhai on low heat.
  • Add chopped almonds, cashew, pista and fry for 1-2 minutes.
  • After a minute add muskmelon seeds and fry for few minutes.
  • Add chopped dates, cardamom powder and cook for 1-2 minutes.
  • Keep stirring continuously.
  • After 2 minutes turn off the heat, take out the mixture in a plate and let it cool down.
  • Thoroughly mix everything with your hands.
  • Roll the mix into cylindrical shape and coat with pistachio (pista).
  • Spread pista in a plate and coat it properly.
  • Using plastic wrap or aluminum foil wrap the roll and refrigerate for 1 hour.
  • After an hour remove aluminum foil from dates roll and cut the roll into slices.
  • Dates Barfi is ready to serve.
  • You can wrap khajur barfi with aluminum foil or chocolate paper.
  • Note- You can also make Dates laddu by taking small portion of  mix in your hand, rolling them into small laddoo and coat with pistachio.

Matar Paneer Curry (मटर पनीर करी) -Paneer Recipe-Easy And Quick Matar Paneer-In Restaurant Style

Ingredients –

  1. Chopped onions (medium) –1 cup
  2. Chopped tomatoes (medium) –1 cup
  3. Butter or Oil –1 tbsp.
  4. Cubed Cottage cheese (Paneer) – 1 cup
  5. Green peas/matar – 1/2 cup
  6. Cashew nuts – 8-10
  7. Ginger- garlic paste – 1 tbsp.
  8. Kashmiri red chili powder (for color)- 1/2 tsp.
  9. Chili (as per your taste)
  10. Salt to taste
  11. Kasuri methi (dry fenugreek leaves) –1/4 tsp.
  12. Few coriander leaves finely chopped
  13. Fresh cream (use for Restaurant style)- 1/4 cup
  14. Whole cumin seeds –1 tsp.
  15. Bay leaf – 2-3
  16. Coriander powder-1 tsp.
  17. Cumin powder –1 tsp.
  18. Turmeric powder – 1 tsp.
  19. Garam masala –1 tsp.
  20. Cinnamon stick (dalchini) – 1/2 inch

Method –

  • Add half cup onion, tomatoes & cashew nuts in a blender to make a fine paste.
  • Heat vegetable oil in a kadhai.
  • Sauté cumin seed, cinnamon stick, bay leaf  for 1 minute on medium heat.
  • Add chopped onions, cook until onions turn transparent.
  • Add ground paste, salt, chili, kasmiri red powder, ginger-garlic paste, turmeric powder and fry until it leaves the side of the kadhai.
  • Add peas, cumin powder, coriander powder, garam masala & sauté for 2 minutes.
  • Add coriander leaves, little water, cook for few minutes.
  • Add fresh cream (optional) & mix well.
  • Add paneer, kasuri methi, cook for just  2-3 minutes.
  • Switch off the heat, Matar/Peas Paneer is ready.
  • You can serve Matar paneer with Roti or Rice..