Misc

The celebrations of Shab-E-Barat are incomplete without sweets and delicacies. Treat your family and friends with this delicious halwa.

Ingredients:

1 cup channa dal
1 cups sugar
1 cup khoya
50 g pistachios
20 cardamom’s seeds, crushed
50 g almonds
1\12 cup ghee

Procedure:

Drain the soaked daal and wash well. Place it in a saucepan, add water and boil until tender.
The grind it into a smooth paste.
Heat oil in a heavy- bottomed saucepan. Add cardamom seeds.

ALOO METHI RECIPE
Ingredients:

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled and cut into small pieces aloo (potatoes)
1 medium tomato (chopped)
1-2 flakes of garlic (crushed)
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds (jeera)
2-3 whole dry red chilies
2-3 tbsp vegetable oil

Preparation:

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.

Ingredients:

For the Kofta:

1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed

Here’s a yummy, spicy dal recipe with rajma. Learn how to make dal nawabi.

Ingredients:

1 cup split black gram lentil (urad dhuli dal)
1/2 cup Bengal gram (chana dal)
1/2 cup red kidney beans (rajma)
1 piece ginger (adrak)
4 onion (pyaj)
7-8 garlic (lahsun) buds
6 tomato (tamatar)
some tamarind (imli)
2 green chilly (hari mirch)
few coriander leaves (dhania patti) 50 gm cottage cheese (paneer)
1/2 cup curd (dahi)
1 cup cream
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)

An appetizing barbecued veggies

Ingredients For the marinade:
3/4 liter fresh curds
3 grated onions
1 cup tomato puree
2 tbsp. tandoori masala
1 tsp. chili powder
5 tbsp. oil
Salt according to taste
Prepare ginger-garlic paste for marination:
Small piece of ginger
10 garlic cloves
Other ingredients:
500 GMS paneer, cut into large cubes
500 GMS small potatoes, boiled
250 GMS capsicums, cut into large cubes
250 GMS onions, cut into large cubes
250 GMS tomatoes, cut into large cubes

Method For the marinade:

Make scrumptous chicken rolls at home by following the recipe below.

Ingredients:

For Filling:

• 1/4 cup Celery (chopped)
• 1 large Onion (chopped)
• 1/2 cup Butter
• cups Chicken (chopped and cooked)
• 150 gms Fresh Mushrooms (sliced)
• 4 cup Cream Cheese (softened)
• Salt and pepper to taste

For Dough:

• 1 tbsp Active Dry Yeast
• 1 cup Warm Milk
• 6 Eggs
• 3/4 cup Sugar
• 1 tbsp Salt
• 3 cups All-Purpose Flour
• Melted Butter or Margarine
• Bread Crumbs

Procedure:

• Melt butter in a pan.

Make your Rakhi special by trying out the recipe of creamy and delectable Kalakand at home.

Ingredients:

• 2 litres Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid/lemon juice
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)

Procedure:

• Boil 1 litre of milk in a pan.
• Add citric acid/lemon juice as it comes to boil.
• Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
• Now put the remaining milk to boil.
• Add chenna and boil till it turns thick.

INGREDIENTS:
4 lg. cucumbers
1/2 to 1 pt. sour cream
5 tbsp. mayonnaise
1 to 1 1/2 c. water
1/4 c. vinegar
2 to 3 tbsp. sugar
1/4 c. cream Onion slices (optional)

DIRECTIONS:
Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.

Ingredients:

• 2 Eggs

• 2 Cups Rice

• 2 Onions

• 4 Green Chilies

• ½ Tbsp Ginger Garlic Paste

• ½ Bunch Mint Leaves

• 2 Bay Leaves

• 1 Tbsp Garam Masala Powder

• 2 Tbsp Oil

• Salt to Taste

Method:

• Boil, peel and cut eggs into long slices.

• Cook the rice so that it is not sticky.

• Fry chopped onions in heated oil and sauté till they become pinkish brown in color.

• Add bay leaves and chilies.

• Add ginger garlic paste and sauté.

• Add eggs and stir carefully so that the eggs may not break.

Ingredients:

Mutton – 1 kg

Onion – 2

Chilly powder – 1 tsp

Coriander powder – 2 tsp

Vinegar – As required

Sliced Ginger – 1 piece

Green Chilly – 5

Ginger – 1 piece

Garlic – 25 grm

Salt, Curry leaves – reqd

Pepper powder – 2 tsp

Oil – rqd

Procedure:

1. Wash and cut mutton into small pieces.

2. Boil Mutton pieces with chilly powder, coriander powder, turmeric powder, vinegar, sliced onion, sliced ginger and water.

3. Remove the liquid gravy and keep aside.

4. Heat oil in a kadai, add pepper.

Here’s a tasty sharbat recipe with badam (almond) flavour. Learn how to make badam ka sharbat.

Ingredients:

1/2 kg almond (badam)
2 kg sugar
1 kg water
1 tsp saffron (kesar)
1 tsp green cardamom powder (hari elaichi)
1/2 tsp potassium meta bi sulphate

How to make badam ka sharbat :

Soak badam in water for 8-10 hours.
Peel the outer covering.
Boil sugar, water, kesar and elaichi powder in it.
Boil it to one sugar syrup strand.
Let it cool, then add some syrup to badam and grind it to a fine paste.
Add syrup and potassium meta bi sulphate to the above.

Ingredients:

2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)

How to make banana shake:

Place the milk in a heavy-bottomed pan over a high heat.
Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
Pour 1 cup milk into the blender and process for another minute.
Add the remaining milk and process for 1/2 minute.
Pour the milk in warmed mugs or cups and serve immediately.

Ingredients:

2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt

How to make mushroom soup:

Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
Add the chicken or vegetable stock, raise the heat and bring to a boil.
Remove the mushroom mixture from the heat.
Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.

A modern age fusion Indian dessert. Learn how to make badam kaju pista burger.

Ingredients:

Almond powder – 100 gms
Sugar – 60 gms & 25 gms & 20 gms
Anjir – 2 pieces
Cashew powder – 50 gms
Chopped almonds & pistachios – 2 tblsp
Chocolate colour, kesar & powdered cardamom – a little
Pistachio powder – 30 gms
Pista colour – a little

How to make badam kaju pista burger:
Make a sugar syrup of two-string consistency with 60 gms sugar and one fourth cup of water.
Add powdered almond, mix it well and take it off the flame.
Cool it.

Another unusual recipe of bread barfi. Try it and enjoy.

Ingredients:

2 cups soft breadcrumbs
1 cup milk
1 grated coconut
1 cup sugar
4 table spoons oil
pink color as required
2 or 3 drops rose essence
8 to 10 chooped cashewnuts

How to make bread barfi :
Soak bread crumbs in milk for about 10 minutes.
Combine coconut and sugar, stir over a low fire till the sugar melts.
Add the soaked breadcrumbs and stir till well mixed (for about 5 to 7 minutes).
Add oil and continue stirring till the mixture leaves the sides of the pan.

Rasgulla never lose their charm in festivals. Now you can make the delightful dessert at home by following the recipe below.

Ingredients

Milk – 1/2 litre
Refined flour (maida) – 2 tsp
Lemon juice 2-3 tbsp.
Sugar- 11/2 cup
Water- 11/2 cup
cardamom powder -1/4 tsp

Procedure:

Heat milk in a pan and bring it to boil. Remove from heat.
Add lemon juice.

Stir slowly and gently until white curd forms on the surface and separates from whey.

Try this rich and healthy dessert made of whole wheat, this Rakhi.
Ingredients:

• 3-4 tbsp Milk
• 250 gms Sugar ground
• 1 tsp Cardamom powder
• 250 gms Wheat flour
• 250 gms Ghee

Procedure:

• Heat ghee in a pan.
• Add wheat flour and cook it on low flame.
• Keep stirring constantly till light brown.
• Remove from the flame when it smells aromatic.
• Transfer it to a large plate and spread.
• Cool it above room temperature.
• Sprinkle with sugar and cardamom powder.
• Mix the contents well. Drizzle with milk.

Ingredients:

salt to taste
1 tsp turmeric powder
1 kg chicken
25 – 30 peppercorns
3/4 cup tomatoes chopped
1/2 cup onions sliced
1 tblsp coriander powder
6 – 8 cloves
8 – 10 curry leaves
2 tsp garlic chopped
3 tblsp oil

How to make murg kali mirch :

Clean, wash and skin the chicken.
Cut it into twelve pieces.
Lb peppercorns to a coarse powder.
Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
Keep aside for half an hour.
Heat up oil in a kadhai.
Mix in cut onions and cloves.
Stir fry on medium heat up till onions are light brown.

Ingredients:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
Chop ginger, garlic cloves and chillies.
Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.

Ingredients:

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds

How to make achari mutton :

Wash and cut the mutton into 11/2″ cubes.
Take off and cut the onions.
Cut the tomatoes.
Roast the whole spices separately and grind everything coarsely.