Recipes

Scrumptious chocolate coconut cake made from desicated coconut, cocoa, margarine and milk.

Ingredients:

1 1/2 oz. desicated coconut
1/2 cup milk
4 oz. margarine
6 oz. sugar
2 eggs
4 oz. plain flour
1 level tsp cocoa
pinch of salt
1 tspful baking powder

How to make chocolate coconut cake:

Soak the coconut in the milk for 1/2 hour.
Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk.
Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch.
Bake in a moderate oven for 30-40 minutes.

Ingredients:

1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu)

How to make mango jelly:

Put mango slices, water into deep pan, and cook until quite tender.
Remove from the fire.
Pass through a gravy strainer.
To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
Cool a little, and then pour in sterilized jars.

Ingredients:

250 grams Pineapple (Ananas) pieces
250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water

How to make pineapple jam:

Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.
Add sugar cook until it is dissolved.
Add citric acid and color, cook until setting point is reached.
Pour into a jar and cork tightly.

Ingredients (Serves: 6)

250 gm: Paneer (cottage cheese)
1/4 cup: Beaten curd
1/2 cup: Milk
1 1/2 cup: Tomatoes (chopped fine)
1/2 cup: Onion (chopped into strips)
1/2″ piece: Ginger chopped fine
2-3: Green chillies chopped fine
2-3: Cardamoms (crushed)
1/2 tsp: Garam masala
1/2 tsp: Red chilli powder
2 tsp: Tomato sauce
3 tsp: Ghee or butter
Salt to taste
For Garnish
2 tsp: Grated paneer
1 tsp: Chopped coriander

Method
Chop paneer into 2″ fingers.

Ingredients

Boneless chicken – 2lb
Garam masala – 3 tsp
Ginger-garlic paste – 2-3 tsp
Chilli powder – 3 tsp
Turmeric powder – 1 tsp
Vinegar – 3-4 tsp
Red food colour – 3 tsp
Pepper powder – 2 tsp
Salt – according to taste
Oil – 4 tsp
Cream or malai – 1/2 – cup
Cashew nut powder – 1/2 cup
Method
Marinate chicken with the above ingredients except for cream and cashew powder for atleast a min of 8 hrs or preferably overnight.
Put the pan on fire, add oil.
When the oil reaches its smoking point then add the chicken pieces.

Ingredients

1/4 kg fresh prawns – boiled
2 medium sized potatoes – boiled, peeled and mashed
50 gm Cheese – grated
3/4 tsp pepper powder
3/4 mustard
1 tbsp home made butter
1 tbsp chilli sauce or tabasco sauce
1 tsp soya sauce
1 cup cheese sauce
1/2 tsp salt
For Garnishing
1 tomato – sliced
1 onion – sliced
1 small bunch green coriander – chopped
Method

Mix prawns with cheese sauce.
Add pepper, mustard, salt and chilli or tabasco sauce.
With a light hand, mix in the mashed potatoes.
Grease a baking dish with butter and pour all the mixture in it.

Ingredients

For the pudding
16 slices of white plain sweet bread, crust sliced off
3 small eggs
2 1/2 cups of whole milk
2 cups sugar
2 tablespoons raisins
2 tablespoons walnuts, chopped
2 tablespoons cashewnuts, chopped
1 tsp vanilla essence
Candied cherries, for garnish
For custard topping

2 tablespoon custard powder, dissolved in some warm milk
2 cups milk
1 cup sugar
Method

For the pudding
Blend the sugar, milk, essence and eggs in the blender to get a smooth liquid.

Ingredients

500 gm Minced Meet
100 gm Raw Papaya
20 gm Coconut
3 tbsp Poppy Seeds
3 full tbsp Ginger-garlic paste
1 tbsp garam masala powder
2 tbsp Besan
Red chilli powder
Salt to taste
Oil for shallow frying
Method
Grind the papaya, but don’t peel off the papaya.
Mix grounded papaya, ginger-garlic paste and salt with minced meet and set aside for 5 hrs or whole night and its done when you feel it soft.
Cut and fry the onions.
Make a paste of coconut and poppy seeds.
Saute the besan without oil on tawa or frying pan.

Ingredients

100 gms cornflex
100 gms sweet curds
1 tbsp red chilly powder
1 tbsp cummin seed powder
2 tbsp ginger garlic paste
1 onion thinly cut
1 tomato finely cut
2 tbsp tamarind chutney
Few coriander leaves
Salt
Method
Add to the curds red chilly pwd, cummin seed powder, ginger garlic paste and salt.
Take the cornflex in a bowl and add to it chopped onions and tomatoes.
Now add the mixed curds to the cornflex and mix it well.
Sprinkle some red chilly pwd and cummin seed powder on top.Add some tamarind chutney to it.

Ingredients

1/4 kg potatoes – boiled, peeled and mashed while hot
1 tbsp groundnuts – roasted, skinned and crushed
4 tbsp sago – soaked in water for 1/2 hour
100 gm Cheese – grated
1 or 2 green chillies – chopped
1/2 small bunch green coriander – chopped
Fat for shallow frying
Method
Squeeze the water out from sago.
Mix all the ingredients well.
Shape into thin round tikkis and shallow fry on a tawa till crisp and brown.
Serve hot

Ingredients

6 slices bread
5 medium sized potatoes
1 small onion
1 small bunch coriander leaves
6 pods garlic
4 green chillies
1/2 tsp garam masala (optional)
1 tsp chilli powder (less or more depending on taste)
Salt to taste
Oil for deep frying
Method

Hold the bread slices together and cut the rough edges.
Boil potatoes ( the best is to pressure cook them since this will be the fastest)
Meanwhile, chop onions, green chillies, coriander, garlic and green chillies finely. Keep aside.

Rakhi is incomplete without some traditional sweets like rava laddu. Try out this easy to make recipe.

Ingredients:

• 31/2 Cups Rava
• 11/2 Cups Sugar
• 2 Cups grated coconut
• 2 tbsp Cardamom powder
• 4 tbsp Ghee

Procedure:
• Heat ghee and fry rava till it turns brown.
• Mix coconut and elaichi powder and fry it for few more minutes.
• Prepare sugar syrup.
• Add rava mixture in sugar syrup.
• Keep it for cooling.
• Stir till the mixture turns thick.
• Shape into round balls when the mixture is still hot.

Rakhi celebrations are incomplete without the traditional Gulab Jamuns. This time make the yummy sweet at home!

Ingredients:

• 1 cup All Purpose Flour
• 2 tsp Soda Powder
• 100 gms Ghee
• 3/4 Liter Milk
• 6 Cardamoms (crushed)
• 1 tbsp Sugar
• 1 tsp Rose Essence
• 2 Pinch Saffron
For Syrup:

• 3 cups Sugar
• 3 cups Water

Procedure:

• Boil the milk till it reduces to half a cup.
• Cool and add soda powder and 1tbsp sugar.
• Mix properly and make it smooth.

The best thing about shakkarpara is that they can be stored for long periods and are handy whenever the palate craves for some sweet offering.
Ingredients:

• 11/2 cups Wheat Flour
• 1/4 cup Milk
• 1/3 cup Sugar
• 2 tbsp Ghee
• A pinch Salt
• Ghee or Oil for deep frying

Procedure:
• Sieve flour and salt together in a bowl.
• Add sugar, milk and ghee in a pan; mix well.
• Bring it to a boil till the sugar is dissolved.
• Now let it cool completely.
• Make stiff dough by adding this sugar syrup to the flour mixture.

Try this unique burfee made from sweet curd, fresh fruits and a dash of chocolate this Rakhi. Ingredients:

• 1 cup Pineapple
• 2 tbsp Cocoa Powder
• 1 bowl Black Grapes
• 12 Almonds
• 12 Cashew nuts
• 1/2 cup Sugar
• 1/2 kg Curd
• 2 Apples

Procedure:

• Squeeze out water from the curd by hanging it in a cloth for 1 hour.
• Now, add cocoa powder and sugar and beat well.
• Peel off the apples and pineapples and grate them.
• Now, mix the grated fruits into the curd paste; refrigerate.
• Garnish it with almonds and cashew nuts.

Try this rich, delicious and aromatic dish this Rakhi.

Ingredients:

• 3/4 Cup rice
• 1/2 tsp Saffron strands
• 4 tbsp Hot milk
• 4 tsp ghee
• 2/3 Cup cold milk
• 3 Cardamom seeds
• 1 Inch stick cinnamon
• 4 tbsp Sugar
• 2 tbsp Cream
• 30 gm Chopped walnuts
• 1/2 Cup raisins

Procedure:

• Soak saffron strands in hot milk.
• Boil rice for 5 minutes, then drain.
• Melt butter in a pan.
• Fry the boiled rice, cardamom seeds and cinnamon stick for 3 minutes.
• Mix cold milk and sugar, stir gently.

Rakhi is incomplete without some traditional sweets like the good old besan burfi. Try out this simple recipe at home.

Ingredients:

• 1 Cup besan
• 1 Cup ghee
• 1 Cup milk powder
• 1-1/2 Cup sugar
• 2 Cup Water
• 1 tsp Pista

Procedure:

• Melt ghee and fry besan in it till it starts giving a nice aroma.
• Transfer the mixture in another vessel and add milk powder.
• Make thick sugar syrup by combining water and sugar in a pot and heating them over low flame.
• Drop the fried besan mixture in the prepared sugar syrup and stir it.

Ingredients:

• 2 large Bananas (peeled and sliced)
• 2 large Oranges (peeled)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Red Chili Powder
• 140 ml Plain Yogurt
• 2 tsp Sugar
• 1 tsp Salt

Procedure:

• Mix sugar, pepper, chili powder, salt and curd together.
• Add the bananas, oranges to the above-made curd and mix together.
• Serve cold.

–Agencies

The typical chicken pakora is always a contender in the list of rainy season favourites.

Ingredients:

200 gms chicken breasts
1 tsp green chilly paste
2 tsp ginger paste
2 tsp garlic paste
1 tsp turmeric powder
Salt to taste
1 cup hung curd
Oil for deep frying

Procedure:

Rub all the spices and curd on the chicken well and marinate for six hours. Deep fry on low flame till golden brown and crisp. Serve hot with tomato sauce.

Ingredients:

1 kg Almonds
600 gms Sugar
1/4 cup Boiled Milk

Procedure:

Soak almonds in water overnight.
Peel them and keep aside.
Add little milk and grind it finely.
Mix ground badam and sugar in a large skillet.
Cook this mixture, stirring constantly.
Make a thick paste.
Cook and spread on a plate to which oil has been already applied.
Now cutinto diamond shaped pieces.
Serve immediately or store in air tight containers.

–Agencies

Ingredients :

200 ms paneer
4 tbsp tomato puree
4 tbsp tomato ketchup
6 tbsp half & half cream
1 tsp sugar
1 med. capsicum
1″ grated ginger
1 tsp butter
Salt to taste
¼ tsp pepper
¼ cup water

Method :

Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well.
Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.
Cook for two minutes.
Add cream and stir cook for a minute.

Ingredients :
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder

Method :
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).

Ingredients :

2″ Dalchini
6-8 cloves, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp garam masala powder
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf
2 tsp ginger paste
1 egg
4 tbsp rice flour

Method :

Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.

Monsoon in India lasts for a couple of months. The rainy days are the ones when movement becomes restricted. It is at this point that food becomes the centre of thought. With rains making market food unhealthy, the best option seems experimenting in kitchen. So here is a spicy, tangy recipe that your tongue craves for when it pours cats and dogs.

Ingredients:

¼ cup chopped potatoes
2 tsp chopped green chillies
2 tsp ginger garlic paste
¼ cup chopped onion
¼ cup cottage cheese cut in small pieces
Salt to taste
1 tsp chaat masala
1 tap turmeric powder

Ingredients :
For the Pista Choco Roll
¼ cup powder sugar
1 tsp cocoa powder
2 tbsp chopped pistachios
2 drops rose essence

For the Khoya (mava) :
¼ cup powdered sugar

Method:
For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Keep it to cool.

For the Pista Choco Roll :
Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame.