Gulab Jamun

Gulab Jamun is the most popular sweet in India and one of my favorites...I love the hot melt in mouth gulab jamun a lot..

The term gulab jamun comes from Persian words gol (flower) and āb (water), referring to the rosewater-scented syrup, and Urdu Jaman and Hindustani jamun, an Indian fruit with a similar size and shape...

Check out the full recipe here :- Gulab Jamun

This recipe is very easy and a must to try for every sweet lovers...so try out and enjoy..:-) 

Moong Dal Laddoo

Diwali is round the corner and all are gearing up for the festival of lights by preparing festive treats for family and friends. So today i am sharing with you all a very quick and easy laddoo recipe that is protein rich and very delicious. 

Moong dal laddoo is a classic festival food and yet another favorite dish from my childhood days. Moong dal is very nutritious, especially for kids. 1/2 cup of moong dal is equivalent to one egg. So we can give these laddoos to our kids without any hesitation. This is a favorite sweet of my family..

Wish u all will enjoy the festival of lights..wishing u all a very Happy Diwali ahead...enjoy....:-) 

Check the full recipe here :- Moong Dal Laddoo

Chocolaty Carrot Kheer

Chocolaty carrot kheer  is a very healthy creamy and yummy recipe. It has the goodness of carrot while chocolates add a very delicious taste to the kheer.

 I added condensed milk to get a more creamy texture and for the chocolates, i used cadbury dairy milk(Rs10 each) as this is my all time favorite chocolate..You can use coco powder in place of chocolates..

The kheer is a big hit at my home and i want it to be a sure hit at ur homes too, so try it and enjoy in this Diwali...:-) 

Chocolaty Carrot Kheer

Check the recipe here :- Chocolaty Carrot Kheer

Khaja

Khaja also known as Pheni is a very famous Odia sweet and it is one among the chapan(56) bhog Mahaprasad of Lord Jagannath, Puri, Odisha, India..Legends say Lord Jagannath personally appeared in the dream of a man from Puri and instructed him how to prepare it. Next day the man prepared a basket full of khajas and offered to Lord Jagannath, which the Lord happily accepted...In Puri near Lord Jagannath Temple, there is a place known as Khajapati which is very famous for its crispy and sweet Khajas. 

KHAJA

It is believed that, even 2000 years before khajas were prepared in the fertile land on the southern side of the Gangetic plains of Odisha, the Godavari delta area of Andhra Pradesh, Uttar Pradesh and Bihar. These areas which are home to khaja once comprised the central part of Maurya and Gupta empires. 

I love this sweet from my childhood days and always wonder about its making..I failed 2/3 times before achieving the actual look and taste of Khaja. But now i can assure you that this recipe is not much difficult and can be done easily.

KHAJA

To check the full recipe please click here :- Khaja

Apple and Almond Halwa

This is my Puja special recipe for all my friends...A halwa with apple and almonds gives extra special taste and health wise also its very good..In my previous post at my website i described how to make almond meal at home, so you can follow that post and make some almond meal, then proceed with this post to make the delicious apple and almond halwa...My family loves this halwa a lot......You also enjoy this puja with this yummy and healthy sweet as it is a best way to eat healthy and stay healthy..:-) 

Apple and Almond Halwa

Check out the full recipe by click here:- Almond and Apple Halwa

Peanut Laddoo/Chinabadam Laddoo/Moongfali Laddoo

Hello friends, wish u all are fine and now very busy in preparations and shopping in this festival time..Today i am sharing these yummy laddoos with you all and wishing you a very happy Durga Puja ahead...Wish Maa Durga bless U with all the happiness and fulfill all your dreams..:-)

Peanut Laddoo

I was a bit unwell and tensed for some days and thats why couldn't able to write anything here..I want to thank all my readers who have been my companions in my delicious journey, motivating with kind words and gently nudging me when I found myself in the state of hibernation. In the past few weeks, I have neglected replying to your messages, emails and comments. Trust me it was not intentional....I will try to answer to all your messages one at a time. I have few exciting recipes lined up for all my lovely readers which will take you to delicious heavenly place...I am back again with a sweet for you all to enjoy in this Dashera...

Peanut Laddoo

Today's recipe  is my childhood favourite sweet from my Grandmother's kitchen..The sweetness of jaggery and crunchiness of peanuts gives an instant energy to our body and comfort to our mind..This is a sweet recipe which is very healthy and having less fat...Its a very quick and yumm recipe..Check the recipe by clicking here:- Peanut Laddoo ..Hope u'll love it...:-)

Chocolate Cheese Cake

Wish u all a very happy, prosperous, safe, successful and yummy year-2013...Have a bite of this super delicious chocolate cheese cake.. :-)

Find the full recipe by clicking here :- Chocolate Cheese Cake

Choco Almond Cookies

Enjoy this Christmas with these simple to make golden brown treats. I must say they are rich in flavor and  taste heavenly.

Check the full recipe by click here :- Choco Almond Cookies

Store in airtight container and enjoy with tea or coffee....:-)

Yummy Ones

Hi Friends, Plz check out my  yummy ones at my site...:-)

• Cheeni Paratha(Sweet Paratha) - My Childhood Love

• Chocos Almond Laddoo - My Son's Favourite

Bournvita Cake

Hello Friends, i want to share this Bournvita Cake which is very interesting, yummy, delicious and healthy..:-)

Bournvita Cake

 

Plz go through my website for the details..Try it at ur home and enjoy..:-)

Badam Kheer

Badam Kheer is a superb and exotic desert made of badam/almonds..It has a thick creamy texture with a divine taste... :-)

Ingredients

20-25 Almonds/badam
1 lr Milk
3/4 Cup Sugar
A Pinch of Saffron
A very small pinch of Cooking Camphor
1 tsp Cardamom Powder
Few Silvered Pistachios and Almonds for Garnishing

Method

Blanch, peel and grind the almonds in to a coarse paste.
Mix in to half the quantity of milk(unboiled) and set aside.
Pour the remaining milk in a thick bottomed vessel and bring to a boil.
Add sugar and simmer for 5-7 min.
Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil.
Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns orange.
Pour it into the kheer, just before taking off the flame.

Add the cardamom Powder and garnish with almond and pistachio silvers...enjoy..:-)

* Sending this exotic dessert recipe to Raven and Anu's Event for Almonds

and to Anu's Diwali Event

Sara Papudi

Sara papudi is among the heavenly recipes (Mahaprasad) offered at Lord Jagannath Temple, Puri...
It is a melt in mouth type desert, prepared from thick creams...cream is known as sara in oriya, so the name is sara papudi...i had it long back during my childhood,but never forgot the taste..so today im sharing this yummy desert of my Lord with all of u..:-)

Ingredients

1 litre Milk
50 gm Ghee
100 gm thick milk
U can also use condensed milk of same amount as me..:-)
Sugar Cardamom powder

Method

Place the milk in a heavy buttomed pan. Boil in low flame, add the thick milk.
Cook the milk until a thick layer of cream/malai/sara forms on top.
Skim of the cream and continue the process till no more cream is formed.
Now the consistency of milk is thicker.
Cook it further by stirring continuously in low flame until it'll become thick solid in texure.
Switch off the flame and take out the khoa to come to room temperature.
Allow the cream to cool and mix it properly with the khoa.
Then heat little ghee in a pan.
Pour 1 tbsp of the cream mixture to the non stick pan and spread it using wet fingers.
When it is slightly browned, remove it and keep aside.
As these sara papudi are so soft, u must have to take extra care while removing it from the pan.
Sprinkle the sugar cardamom powder over it and keep aside.
Repeat the process till the mixture is over.

Serve hot...U can hav it chilled, but it tastes yumm while hot...soo try it and enjoy..:-)

Traditionally they take out the cream and place layer by layer in the leaf plates or khali(shala Patra plate), wait for it to cool down then cut it in to pieces fry in ghee, sprinkle powder of khanda(a type of sugar derived from sugarcane) and serve to Lord Jagannath. 🙏

They make it in large quantities, so that they can get good amount of thick cream (sara), I didn't use large amount, so added khoa and twisted the recipe a bit for easier use, hope you all will try and enjoy the recipe.❤️

Capirotada

Hello friends, this is blog hopping time again as its the 3rd week of the event Blog Hop Wednesdays...and im paired wid Swetha of Tastycurryleaf...When i saw her blog, i ws really mesmerized 2 c so many yummy and tasty bites thr..:-)..she really has so many recipes wid awesome presentations...I really could not make a choice out of those delicious ones...Finally i decided to try a totally new thing and that is what it call as Capirotada...The name itself seems very interesting 2 me, and its the first mexican recipe i tried out...Friends let me thanx 2 Radhika for her blog hop idea and then to Swetha for sharing such a delectable recipe...the taste is just superb....we all enjoyed it a lot..:-)

Capirotada is a Mexican bread pudding that is traditionally eaten during Lent..It is generally composed of toasted French bread soaked in sugar syrup, raisins and walnuts..It is best served warm but many love 2 have it chilled...I like it in both the ways..I made a lil  variation by using cottage cheese in addition with cheese and i used sugar in the syrup as i cdnt get the brown sugar...u can check the original recipe here..:-)

Ingredients

5-8 White Bread Slices
1/2 cup Shredded Cheese
1/2 cup Raisins
1/2 cup Crumbled Cottage Cheese/paneer
1 cup Sugar Syrup
(1 cup sugar + 1 1/2 cup water + 1'' cinnamon + Star anise as per taste)

Method

Lightly butter both sides of the bread slices and toast till light brown..
Tore the slices in to small pieces and keep aside.

In a pan add all the ingredients for sugar syrup and bring to boil.
Then reduce to simmer for 10-15mins till the sugar dissolves and syrup is formed.
Strain the syrup and keep aside.

Grease a square baking dish perfectly and layer it with the bread pieces.
Top the layer with raisins and crumbled paneer/cottage cheese.
Pour the syrup over this so that the bread is completely soaked by the sugar syrup..
Then sprinkle the shredded cheese over this.
Bake it in a pre-heated oven in 180C  for 20 min or more until syrup is absorbed.

Allow it to come down to room temp before slicing..
Serve warm/chilled  with ice cream or as it is...enjoy..:-)

See what other Blog Hoppers are doing :-

Caramel Poha/Aval Kesari

I love Poha and also kesri made of sooji is one of my fav...:-)
But this aval kesari using caramel syrup is totally a new thing for me, and it looks soo yumm n Priya's Place when i 1st saw it thr...when i tried this, the taste s heavenly...everyone n family liked it a lott...Its a very different yet healthy and tasty way to have the kesari with poha...Just check it out the full recipe here:-

I served it chilled as a desert..its a quick and easy to make desert which u can use for party recipes too..:-)
I made caramel syrup at home and used it in this recipe, and this dish is a real hit at my home..even my son liked it a lott...Thanx a lott Priya for sharing such a nice and delectable recipe...friends plz visit her space, she really has a damn good space wid so many new as well as authentic and healthy recipes...:-)

I am linking this recipe to Priya's Bookmarked Event

Stuffed Mango Pancakes

Mangoes--ummm my fav fruit ever...:-)
Although i prefer to have mangoes as they r, rather using it in any other thing, i could not stop myself from making these yummy stuffed mango pancakes after seeing them n one site...Sorry to say i forgot that site's name, but after seeing only i could not stop myself from drooling over those tasty bites...finally i made mind to make those yummy crepes...u can have it as desert or even use it for breakfast....choice is urs...i like it as a dessert--a real delicious one...:-)

Ingredients

Batter:-
1 cup All Purpose flour/maida
1/2 cup powdered  sugar
1/4 cup melted butter
2 eggs( u can choose to use only yolks if u want)
1 cup Milk
1 cup mango puree
oil

Stuffing:-
2 mangoes
2 cup thickened cream
1/2 cup powdered sugar

Sauce:-
1 mango
2tbsp thick coconut milk
2tbsp Milk
2 tbsp powder sugar

Method

Whisk eggs, butter and sugar till sugar dissolves.
Mix mango puree and milk to it.
Add flour to it lil by lil andmix properly.
Cover the mixing bowl with a cling film.
Let the batter rest inside fridge for 30mins.
Heat the pan in medium high heat, when the pan is heated reduce heat to low.
Spread 1 tsp oil in the pan.
Pour a ladleful of batter in to the pan and let it spread by its own..
When the top surface of the pancake starts to firm up, remove from heat.
Do not fry otherside of the pancake(i did this mistake..:-(..)
Place the pancake on a sheet of  baking paper on a flat surface to cool.
Repeat these above process for making more pancakes..

Whip cream on high speed incorporating sugar bit by bit until stiff peaks form.
Sliced mangoes in to medium sized chunks.

Place the pancake on a fresh baking paper, fried side facing up.
Wipe excess oil(by this time the pancake must b cool to the touch)
Put 1 tbsp of cream in the center of the pancake, followed by a mango slice and top off with another tbsp of cream.

Fold the pancake to create a rectangular/square puff, starting with the length first then the width.
Turn pancake upside down and wrap in a sheet of baking paper.
Chill it in fridge for at least 3 hours to allow the cream to set before serving.

For making the sauce, just mix all the ingredients listed in a food processor or a blender.

Serve the pancakes topped with the mango sauce....enjoy..:-)

Rasabali

Rasabali is one of my favourite sweet/dessert and an all time hit among oriya peoples...Its an authentic Oriya recipe and also among the Mahaprasad of Lord Jagannath Temple,Puri, as well as used as Prasad in other famous temples of Orissa,India...This dish is made of milk and paneer...My father in law is a gr8 cook and he used to make these awesome and heavenly dessert at home usually...and i learned this tasty and superb recipe from him...There are 2 variations of this recipe, you can make the consistency of milk according to ur taste, as some people like it with thick consistency of milk and others like it thin...So its up to u...i like both the way...and here it goes:-

Ingredients

1 Cup Paneer(Cottage Cheese)
1 tsp Semolina(Sooji)
1 tsp Wheat Flour(Atta)
1/4 tsp Cardamom powder
2-3 Cardamom(crushed)
1 tsp Powdered Sugar
1 ltr Milk
1/2 Cup Sugar
Sliced Almonds for Garnishing
Oil For deep Frying

Method

Boil the milk and simmer in a heavy bottom vessel.
Add Sugar to the boiling milk.
Stir continuously on a low fire,so that it doesnt stick to bottom.
Cook until the milk is reduced to half of the ammount.
It will take approx 40 min- 1hr.
Meanwhile mash the paneer properly by adding cardamom powder, powdered sugar, semolina and wheat flour to it.
Knead it to a smooth and soft mixture.
U can also do it by using a blender.
After kneading, devide it to small balls and slightly flattened them like tikkis.
Heat oil in a wok/kadhai and deep fry them on low fire.
Drain excess oil by keep them on paper towel.
Do not over fry the paneer tikkis.
Now add them to the boiling milk, simmer for 1-2 mins and switch off the fire.
Let it cool down.

Garnish with sliced almonds and crushed cardamoms.
Serve warm or chilled...enjoy the heavenly tasty rasabali....:-)

Celebrating My 200th Post with Butter Rice

This is my blog's 200th post...and i decided to make a dish from my fav list from Mom's kitchen and share it with all of u...Butter Rice is one more product of my Mom's Kitchen , which all of us n my family were craving for...me and my bro dont want anything else with it as we liked to eat and finish this soon mom made and gave it to us..:)This is a sweet ,simple , easy to make dish and also can be made from left over rice..
and here it goes:-

Ingredients:

1 cup - Rice(arua)
3 tbsp - butter
1/2 tbsp - ghee
2 tbsp - sugar
1 tbsp - cumin seeds (shajira & ordinary mixed)
1 tbsp - halved cashews
1/2 tbsp - skinned and halved Almonds
1/2 tbsp - raisins
4 to 5 - whole pepper corns
1 bay - leaf
1/2" - dalchini
2 1/2 cups - water (approx.)
salt to taste
Few chopped coriander leaves for garnishing

Method

Wash rice well and soak in salt water for 30 minutes.
Heat 2 tbsp butter and 1/2 tbsp ghee in a heavy or nonstick pan.
Add cashews and raisins to ghee.
Fry to a light brown, drain, keep aside.
Add jeeras, peppercorns, bayleaf and dalchini to same ghee.
Stir fry for a few seconds, drain, and add rice
Keep aside the drained water.
Stir gently, frying rice till 2min.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Then put 1 tbsp butter and sugar over it. Mix well.
Garnish with coriander leaves.
Serve hot with dal tadka or a spicy gravy vegetable or have it like this....enjoy...:)
 
* Note:- If u dont want it sweet then, u can discard the using of sugar and enjoy it ...:)
 
Sending it to Aipi's bookmarked event

Malpua

Malpua is an Indian pancake served as a dessert or a snack..and this is my posting for celebrating the last day of the Raja Festival...will post one more recipe(janta podapitha) later for this festival...but now i am posting this sweet and very famous recipe for malpua..This delicious dish made of maida (refined flour) and milk melts in the mouth  for satisfying your sweet cravings...hope everyone will like it...:)
and here it goes:-

Ingredients:

1 litre milk or 250 ml evaporated milk

4 table spoon maida (all purpose flour)
2 cup sugar
1 tsp cardamom powder
2 tsp fennel Seeds
Ghee for frying
(U can also use refined oil but deshi ghee increases the taste)

Method:

Boil milk in heavy bottomed broad pan on medium flame,stir continuously till it reduced to 1/4 quantity.
Add maida once the milk gets cool.
Mix well and make a batter of pouring consistency like the thick ice cream shake.
Keep it aside for 2-3 hours by adding fennel seeds with it.
In a pan add sugar and take enough water to soak sugar,boil it and make the sugar syrup of one string.
To achieve this, keep boiling the syrup until a drop of syrup leaves one string between your thumb and finger.
Add cardamom powder to the sugar syrup.

Heat ghee in the shallow small frying pan.
Now pour some batter with the ladle to form a malpua.
(approximately of the size of small pancake or poori)
When you pore the batter in the center of pan, automatically it will take the shape of circle.
Fry both the sides till it becomes light golden brown in color.

Soak the malpua in sugar syrup for 1 min,drain and serve hot.
U can serve malpua with some rabri and dry fruits on the top.

Tips:

Do not confuse evaporated milk with condensed milk its different.
If you are using evaporated milk add refined flour directly to the milk,no need of boiling.
If u reheat the malpua in microwave,do it for only 10 seconds.

*Sending this to Ayeesha's Any One Can Cook: series 21

Pachila Kadali Bara/Ripe Banana Fritters

I had some ripe bananas but not in a mood to eat them directly or 2 make banana milkshake or smoothies...so i end up making this simple, sweet  and crispy bara/fritters..My husband and son both liked it a lott...the taste was awesome..just superb...and here it goes:-

Ingredients


2-3  ripe bananas
2 tbsp milk
1 cup all-purpose flour(maida)
2 tbsp corn flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
oil for frying
1-2 tbsp milk powder for dusting
 

Method
 
Cut the bananas in 2'' length size slices.
In a large bowl, prepare the batter by mixing milk,  all purpose flour, corn flour, sugar, baking powder, salt and ground cinnamon.
Heat oil in a kadai or heavy bottomed pan.
Dip the slices of bananas in the batter and fry in the oil...
Cook, turning once, until browned, or  up to 4-6 minutes.
Drain on paper towels and dust the milk powder over the fritters..
 

Serve hot or cold...we liked it hot but u can hav it cold too....so do it and enjoy..
 
*Sending this crispy fritters to Krithi & Siri ' s Healing Foods - Event

also sending these easy to make fritters to Ayeesha's Any One Can Cook: Series 21

Khira

Delicious kheer made using paneer or chenna..I forgot to mention that, its a very famous dish of Puri(The Place of Lord Jagannath),Orissa, India...

Ingredients
 
Paneer or chenna, crumbled - 1 1/2 cups
Milk - 2 litres
Few Cashew nuts and raisins -  Fried in ghee
Green cardamom powder  - 1/4 tsp
Sugar - 1-2 cup
Salt to taste

Method

Boil milk  by adding lil water in a deep pan and simmer till it reduces and thickens .
Add green cardamom powder and mix well.
Add salt and sugar and stir till sugar dissolves.
Add chenna and  fried cashew nuts,raisins. Mix well .
Take it off the heat and set aside to cool.
Serve hot or cold...