Kaju badam tacos

Posted on October 22, 2009. Filed under: Uncategorized | Tags: , , , |

Almond taco shells stuffed with a cashew filling. A sweet version of the famed Mexican tacos.
kaju badam tacos

Preparation Time : 15 mins.
Cooking Time : Nil.

Makes 8 tacos.

Ingredients

1 recipe badam barfi

1 recipe cashew barfi

2 tablespoons broken cashewnuts
a few drops yellow food colouring
a few saffron strands
2 to 3 slivered pistachios
Method
1. Make the badam barfi and cahew barfi as mentioned in the respective recipes.
2. Divide the badam barfi into 8 equal portions and roll out each portion between 2 sheets of plastic into circles of 100 mm. (4″) diameter. Keep aside.
3. Add the broken cashewnuts and yellow food colouring to the cahshew barfi and mix well. Divide into 8 equal portions and shape each portion into a cylinder 100 mm. (4″) long and 25 mm. (1″) thickness.
4. Place one cashew barfi cylinder in the centre of the badam barfi circle and fold over to form a semi circle like a taco.
5. Repeat for the remaining ingredients to make 7 more tacos.
6. Garnish with slivered pistachios and saffron and serve.

BADAM BARFI

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes approx. 1 1/4 cups.

Ingredients
1 cup (100 grams) almonds
1/2 cup (50 grams) sugar
1/4 teaspoon cardamom powder
Method
1. Soak the almonds in warm water for about 30 minutes.
2. Drain all the water, peel the almonds and blend them to a fine paste in food processor. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.
4. Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
6. Use are required.

CASHEW BARFI

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 1 1/4 cups.

Ingredients
1 cup (100 grams) cashewnuts, broken
1/2 cup (50 grams) sugar
1/4 teaspoon canned powder
Method
1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
2. Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
4. Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
5. Transfer to a plate and cool slightly. Keep aside.
6. Use as required.
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Atta ka sheera (Microwave)

Posted on October 16, 2009. Filed under: Microwave, Sweets | Tags: , , |

Wheat flor halwa which is delicious and yet easy to make.

Cooking Time : 5 min.
Preparation Time : 5 min.

Serves 4.

Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup sugar
1/2 teaspoon cardamom (elaichi) powder
1/4 cup melted ghee
For the garnish
sliced almonds
Method
1. In a glass bowl, combine the wheat flor and ghee and mix well. Microwave on HIGH for 3 minutes. Mix well.
2. Add the sugar, cardamom powder and 3/4 cup of water and microwave on HIGH for 2 minutes until the sugar has dissolved. Mix well.
3. Serve hot.
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Makai sheera(Microwave)

Posted on October 16, 2009. Filed under: Microwave, Sweets | Tags: , , |

Tender, sweet, fresh corn tempered with traditional Indian spices makes a quick and satiating breakfast.
You may also use frozen corn kernels when fresh corn is not available.

Cooking Time : 6½ mins.
Preparation Time : 10 mins.

Serves 2.

Ingredients
1 cup fresh corn, grated
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
2 green chillies, slit
a pinch asafoetida (hing)
½ cup milk
½ teaspoon sugar
a few drops lemon juice
2 teaspoons oil
salt to taste
For the garnish
1 tablespoon chopped coriander
Method
1. In a microwave safe bowl, mix the oil, mustard seeds and cumin seeds and microwave on HIGH for 2 minutes.
2. Add the green chillies and asafoetida and microwave on HIGH for 30 seconds.
3. Add the corn, mix well and microwave on HIGH for 2 minutes.
4. Add the milk, salt and sugar and microwave on HIGH for 2 minutes.
5. Add the lemon juice, mix well and serve garnished with the chopped coriander.
Tips
Approx. 3 medium size corn cobs will yield 1 cup grated corn.
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Besan laddu

Posted on October 13, 2009. Filed under: Sweets | Tags: , , , |

These laddus are popular all over North India.
besan-laddoo

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 7 laddus.

Ingredients
3/4 cup (100 grams) Bengal gram flour (besan), coarsely ground
3/4 cup (100 grams) powdered sugar
1/3 cup (60 grams) ghee
1/4 teaspoon cardamom (elaichi) powder
2 to 3 drops saffron colour
Method
1. Mix together the sugar and saffron colour and keep aside.
2. Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.
3. Add the cardamom powder and mix well.
4. Remove from the fire and pour onto a plate (thali). Cool completely.
5. Mix together the gram flour mixture and sugar.
6. Divide into 7 equal portions and shape into laddus.
Tips
You can use regular gram flour instead of the coarsely ground gram flour for the above recipe.
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Baked rasgulla

Posted on October 13, 2009. Filed under: Sweets | Tags: , , , , |

For those who are bored of eating rasgullas, make this sweet to please your guests and get all the praises.

Baking Time : 10 mins.
Cooking Time : Nil.
Preparation Time : 10 mins.
Baking Temperature : 150ºC (300ºF).


Baked-Rasgulla
Serves 4.

Ingredients
 
8 rasgullas, cut into halves
 
1 cup low fat paneer (cottage cheese)
 
¼ cup low fat milk
 
2½ tbsp sugar substitute
 
1 tsp cornflour dissolved in 2 tsp water
 
A few strands saffron (kesar) dissolved in 1 tsp water
 
A pinch cardamom (elaichi) powder
Method
1. Soak the rasgullas in water for 1 minute, drain and discard the water.
2. Repeat step 1 for 4 to 5 times till all the sugar syrup has been removed from the rasgullas and keep aside.
3. Mix together the paneer, milk, sugar substitute, cornflour mixture, saffron and cardamom powder and blend to a smooth paste in a mixer. Keep aside.
4. Arrange the rasgullas in a rectangular glass baking dish and pour the paneer mixture on top.
5. Bake it in a pre-heated oven at 150º C (300º F) for 5 minutes.
6. Serve hot.
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Mango vanilla barfi

Posted on August 26, 2009. Filed under: Sweets | Tags: , , |

You can either combine the two barfis as in this recipe or serve them separately.

Preparation Time : 10 minutes.
Cooking Time : 20 minutes.

Makes 10 to 12 pieces.

Ingredients
1 litre full fat milk
150 grams sugar
a pinch alum powder
4 tablespoons mango juice (preferably Alphanso)

175 gms paneer


3 tablespoons sugar
1/2 teaspoon vanilla essence
For decoration
chopped almonds
chopped pistachios
Method
1. Put the milk in a large vessel, preferably in a non-stick vessel and boil on a high flame.
2. When it starts boiling, add 150 grams of sugar. Boil again for 3 to 4 minutes on a high flame.
3. Add the alum powder and continue boiling and stirring until the mixture becomes thick.
4. Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 to 5 minutes.
5. Test once again by putting a little mixture on a small plate. If it forms a soft ball, remove from the heat and spread on a plate.
6. Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2 to 3 minutes. Cool slightly and add the vanilla essence.
7. Spread this mixture over the mango mixture.
8. Sprinkle chopped nuts on top. Store in a refrigerator.
9. Cut into pieces and serve.
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Coconut barfi

Posted on August 26, 2009. Filed under: Sweets | Tags: , , , |

Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up.

Coconut-Burfi

Cooking Time : 4 mins.
Preparation Time : 10 mins.

Makes 10 pieces.

Ingredients
1 cup fresh coconut, grated
¼ cup milk
3 tablespoons sugar
1 teaspoon cardamom (elaichi) powder
a few drops saffron yellow colour
2 teaspoons ghee
Method
1. In microwave safe bowl, mix together the ghee and fresh coconut and microwave on HIGH for 2 minutes, stirring once after 1 minute.
2. Add the milk, sugar, cardamom powder and yellow colour and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Remove and spread the mixture onto a greased thali with a 125 mm. (5″) diameter and allow it to set for 1 hour. Cut into rectangles and store in an air-tight container.
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walnut barfi

Posted on August 26, 2009. Filed under: Microwave, Sweets | Tags: , , |

Gone are the days when one had to slave for hours on the hot stove to make a barfi. This walnut barfi is cooked for only 3 minutes.

Preparation Time : 10 mins.
Cooking Time : 3 mins.

Makes 6 pieces.

Ingredients
½ cup walnuts, crushed
2 tablespoons sugar
2 tablespoons milk powder
2 tablespoons milk
a pinch nutmeg (jaiphal) powder
1 teaspoon ghee
Method
1. In a bowl, mix together the sugar, milk powder, milk and nutmeg powder and keep aside.
2. In a microwave safe bowl, mix together the walnuts and ghee and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Add the milk mixture, mix well and microwave on HIGH for 1 minute.
4. Remove and spread in a greased 125 mm. (5″) tray and allow to set for 1 hour.
5. Cut into diamond shapes and serve.
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Rose barfi

Posted on August 26, 2009. Filed under: Sweets | Tags: , , |

This eye-appealing sweet is sure to appeal to your taste buds. Just relish its sweet and fresh rose flavour without worrying about gaining those extra kilos, as it’s not only low in calories and fat but also rich in nutrients like protein and calcium.

Preparation Time : 15 mins.
Cooking Time : Nil.

Makes 8 pieces.

Ingredients
¾ cup crumbled low fat paneer (cottage cheese)
3 tbsp crumbled low fat mava (khoya)
2½ tbsp powdered sugar
A few drops rose essence
2-3 drops red food colour
Other ingredients
¼ tsp ghee for greasing
Method
1. Mix all the ingredients except the red colour in a bowl, add 2 tbsp of water and knead it till the mixture becomes smooth. Add a tbsp of water if required.
2. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside.
3. Spread the white mixture on a greased thali and keep aside.
4. Spread the remaining pink coloured mixture over the white coloured mixture.
5. Refrigerate for at least 1 hour and just before serving cut into 8 pieces.
Tips
Variation: Almond Pista Rolls
In the above recipe, substitute rose essence for almond (badam) essence. Follow step 1, then divide the mixture into 8 equal portions.
Shape them into cylinders and roll them in 2 tbsp of finely chopped pistachios.
Refrigerate for at least 1 hour before serving.
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Pineapple halwa

Posted on August 25, 2009. Filed under: Sweets | Tags: , , |

Delectable flavour of pineapple and low fat milk along with the use of low fat mava and less amount of sugar are the unique selling points of this recipe.

Preparation Time : 15 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
1¼ cups thickly grated pineapple
¼ cup grated low fat mava (khoya)
½ cup low fat milk
2 tbsp sugar
1 tsp ghee
A few strands of saffron (kesar), dissolved in 1 tbsp low fat milk
For the garnish
1 edible silver leaf (varq)
A few strands of saffron (kesar)
Method
1. Heat the ghee in a non-stick pan, add the pineapple and sugar and cook for 8 to 10 minutes on a slow flame stirring continuously.
2. Add the mava and milk and mix gently.
3. Simmer for 4 to 5 minutes till the milk gets evaporated and the mixture thickens.
4. Add the saffron mixture and mix gently and remove from the flame.
5. Serve hot or chilled garnished with edible silver leaf and saffron.
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