Food Recipes

Ingredients :

• 1 cup whole urad daal (urad sabut)

• 1tbsp Red kidney beans (Rajma)

• 1 onion finely chopped

• 1 tomato finely chopped

• 1" Ginger piece

• 2-3 green chilies finely chopped

• chopped coriander leaves

• 4-5 flakes Garlic paste

• 1/2 cup stirred curd

• 1/2 cup fresh stirred cream (malai)

• 2tbsp butter

• 1tsp cumin seeds (jeera)

• 1/2tsp turmeric powder

• 1/2tsp Garam masala

• Red chili powder to taste

• 1/2tsp dhania powder

• Salt to taste 

Method : 

• Soak rajma in water overnight.
• Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
• Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
• Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
• Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
• Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

Ingredients :

• 1 cup chana daal

• 7 cup water

• 1 tsp salt

• 1/4 tsp cayenne

• 1/4 tsp turmeric powder

• 1/4 tsp cumin powder

• 1/4 tsp corriander powder

• 1 tblsp tamarind pulp

• 1 tsp sugar

• 1 tblsp vegetable oil

• 1/4 tsp black mustard seeds

• 1 chopped garlic clove 

Method :

• Soak the chana daal in 4 cup water for 2-3 hours then wash and drain. 
• Boil 3 cups water and the salt in a pan.
• Add the chana dal, cover the pan and cook over medium flame for 30 min.
• Stir the dal when cooked.
• Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).
• Stir well and allow to simmer uncovered.
• In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.
• When the oil gets hot, add the oil mixture to the simmering pot of dal.
• Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
• Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

Total time: 1 hour

Servings: Makes 25 brownies

Ingredients :

• 1/2 cup (1 stick) butter plus more to butter the dish

• 1/2 pound bittersweet chocolate

• 3/4 cup packed brown sugar

• 1 teaspoon vanilla

• 1 tablespoon Grand Marnier

• 1 1/2 teaspoons lightly packed grated orange peel

• 2 eggs

• 1/4 cup best-quality cocoa

• 1/4 cup flour

• 1/8 teaspoon salt

• 1/2 cup mini chocolate chips

1. Heat the oven to 350 degrees. Line an 8-inch-square baking dish with aluminum foil, leaving a 1-inch overhang. Lightly butter the bottom and sides of the foil.

2. Melt the butter and bittersweet chocolate in a medium metal bowl set over simmering water until the mixture is smooth. Stir in the brown sugar until dissolved. Remove from the heat and stir in the vanilla and Grand Marnier, then the grated orange peel.

3. Whisk in the eggs, one at a time, until completely blended and the mixture is shiny and smooth; the mixture will be thickened at this point.

4. Sift together the cocoa, flour and salt, then stir the flour mixture into the batter until blended. Fold in the mini chocolate chips.

5. Spoon the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, until puffed and almost set. Do not overbake. Cool while still in the pan, on a wire rack.

6. Lift the brownies out of the pan, using the foil as a handle, and invert the brownies onto the cooling rack. Gently peel off the foil, then return the brownies to their original position. Cool completely. Cut into 25 squares, trimming off the edges if desired.

Each serving: 134 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 27 mg. cholesterol; 21 mg. sodium.

This creamy, smooth and chilled rabri recipe is a popular dessert. Sweet Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. Give a treat to your kith and kin with this easy rabri recipe. Celebrate Lord Krishna’s birthday with this easy dessert recipe.

Ingredients 

• 1 liter milk

• 60 gms sugar

• 10 gms pistachio

• 1 gm saffron

Method:

• Boil milk in a pan. When milk reduced to half, add sugar.

• Cook it on low flame till it turns thick. Keep stirring so that the milk doesn’t get burnt.

• Cool it and serve with chopped pistachio and saffron.

Badam Ka Halwa:

Badam halwa is a delicious and popular Indian dessert made with almonds, sugar and clarified butter. Badam ka halwa is an easy desert recipe that melts in your mouth instantly. Make your Janmashtami more special with this special dish.

Ingredients:

• 1 kg almond (without shell)

• 50 gms ghee

• 1gm saffron

• 200 gms sugar

• 750 mg water

Method:

• Mix sugar in water and boil to make sugar syrup.

• Grind almonds and make a paste

• Heat ghee in a pan. Add almond pieces and fry it well.

• When it turns golden brown, add sugar syrup. Cook well.

• Before taking it off flame, add saffron.

• Sprinkle chopped almond on it and serve hot.

Moong Dal Halwa is a delicacy of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split moong dal, this is a popular and delicious dessert for every season. Try out this easy dessert recipe to surprise your kith and kin on Janmashtami.

Ingredients:

•  1 cup split green gram skinless (dhuli moong dal)

• 1 cup Natura Diet Sugar

• A generous pinch of saffron

• 1/2 cup milk

• ½ cup ghee

• ¼ cup whole dried milk(Mawa)

• 10-12 almonds (Soaked and finely chopped)

Method

• Step 1:  Soak the split green gram in water for 6 hours. Grind the green gram coarsely using very little water.

• Step 2: To make sugar syrup mix Natura Diet Sugar with 1-1/2 cups of water, cook it well.

• Step 3:  Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground green gram, sauté and stirring continuously, over low heat till it turns golden brown.

• Step 4: Add the sugar syrup and saffron milk. Stir till they are thoroughly mixed. Add whole dried milk and cook till it dissolves. Serve hot garnished with almonds.

Janmashtami festival is dedicated to Lord Sri Krishna to commemorate his birth ceremony. Balgopal is welcomed with varieties of scrumptious sweet dishes, prepared from milk and curds that Krishna loved. Generally the devotees prepare those food items which are considered to be the favorite of Lord Krishna. Here we present five easy sweet dish recipes which you can try out on this very day to make this occasion more delightful.

Rasmalai:

Rasmalai is a Bengali dessert consisting of soft ‘paneer’ or ‘chhena’ balls (Rasgullaa) immersed in chilled creamy milk. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk. As this rasmalai recipe is prepared with Natura Diet Sugar, it can be relished by diabetics also.

Ingredients:

• 8 rasgullas

• 2 ltre milk

• 10-12 pistachio (finely chopped)

• 1 cup sugar free Natura Diet Sugar

• ½ teaspoon of green cardamom powder

• Few saffron threads

Method:

• Step 1: Boil milk in a pan till it turns thick.

• Step 2: Add sugar free Natura Diet Sugar, cardamom powder and saffron. After boiling it for 2 minutes take the pan off the flame. When it gets cool, put in refrigerator for one hour.

• Step 2: In order to remove the extra calorie content from rasgullas, squeeze them and put them in lukewarm water. After removing rasgullas from water again squeeze them.

• Step 3: Put the rasgullas in the milk and keep it in refrigerator. Your rasmalai is ready.

• Step 4: After garnishing rasmalai with pistachio, serve them cool.

Apricot Shreekhand

Apricot Shreekhand recipe is a lovely combination of golden apricots and yogurt generously garnished with pistachios. Apricot Shrikhand would be a refreshing and welcome treat any time of day. Treat your guests with this Shreekhand recipe on this Janmastami.

Method:

• 2 cup well whisked skimmed milk

• ¾ sugar free Natura Diet Sugar

• 15-20 apricots

• 10-15 chopped pistachio

Method:

• Step 1: Slice the golden apricots. Take them in a pan; add one and half cups of water and half the sugar Free and mix. Cook on low heat for fifteen to twenty minutes.

• Step 2: Take hung yogurt in another bowl. Add the remaining Sugar Free and mix. Squeeze this mixture through a muslin cloth. Put the shrikhand in a stemmed glass. Remove the stewed apricots from heat and put them on top of the shrikhand. Garnish with pistachios and serve.

The holy month of Ramzan is known for fasting as well as feasting. While a delicious spread of yummy snacks and desserts invite you to take a bite, you can also try preparing some of these treats in the comfort of your home. You can start with the traditional dessert of
Phirni. Here's the recipe for it:

 Servings : 3-4

Ingredients:
 

• 1 litre milk

• 100 gms basmati rice

• 1 tbsp cashewnut, badam /almond, pistachio paste

• 6 - cardamoms

• 3-4 strands of saffron

• 400 gms sweetened condensed milk

• 170 gms condensed milk cream

• Sugar to taste

For garnishing:

• 4 almonds (julienne)

• 4 pistachio (julienne)

• 1 pinch of saffron

• 4-8 - raisins, optional

Method:    
 Soak and wash rice and drain in a cloth (blend to a coarse powder in a blender pretty much like semolina). Boil milk, add whole cardamom and remove it from the milk after some time. Add rice and boil, stirring constantly to avoid lumps. Add water if necessary and cook till done. Reduce heat, then add condensed milk and cream. Add pistachio, badam, cashew paste stirring constantly (even better can use a hand blender).
Add sugar for taste; garnish with julienne almonds, pistachios and saffron. Chill for five to six hours and serve cold.

Cooking Time - 15 min.

Ingredients:

• 8 Eggs • 1 cup Fenugreek Leaves (chopped) • 3 tbsp Fresh Coriander Leaves (chopped) • 4-5 Green Chilli (chopped) • 1 large Onion (chopped) • 2 Ginger (chopped) • 3 stalks Spring Onions (chopped) • 3 tbsp Gram Flour (besan) • 1/2 tsp Cumin Powder • 1/4 tsp Red Chilli Powder • 1/4 tsp Carom Seeds (ajwain) • 1 tsp Chaat Masala • 1/4 tsp Soda Bicarbonate • Salt to taste • Oil to deep fry

How to make Anda And Methi Pakora:

• Boil the eggs till hard and well cooked. Drain and dunk in cold water. Remove the shell and chop the eggs. • Mix fenugreek leaves (methi), coriander leaves (dhania), onion, ginger, green chillies and spring onions in a bowl and add gram flour to it and mix well. • Now add carom seeds, red chilli powder, chaat masala, cumin powder, soda bicarbonate and salt to it and mix well. • Add chopped boiled egg to the mixture and splash a little water and combine the ingredients well. • In a wok (kadhai), heat sufficient oil. Now take a spoonful of the egg mixture and gently fry it in the oil. • Fry the pakoras in small batches till golden brown in color and perfectly cooked. • Drain into a paper towel. • Serve hot with your favorite chutney or dip.

Ingredients:

• 6 small Red Mullets (cleaned) • ¾ cups finely chopped fresh Herbs (thyme, spearmint, coriander, marjoram, parsley, rosemary) • 3 tbsp Olive Oil • 1 Lemon (juiced) • Salt and Pepper (to taste)

How to make Ancient Greek Mullet:

• Mix all the ingredients together, except mullets and lemon juice. • Spread the mixture on the belly and the outside of the mullets. • Take a flat pan and line it up with aluminum foil. • Place the mullets over the foil. • Slide the pan on the grill and grill the fish on each side until very tender and separated from the bones. • Drizzle lemon juice continuously while grilling. • Serve hot with bread and green salad.

Cooking Time - 10 min.

Ingredients:

• 600 g Surmai Fillets (cut into fingers) • 1 cup Gram Flour (Besan) • 1 tbsp Red Chilli Powder • 1 tsp Carom Seeds (Ajwain) • 2 tbsp Ginger Paste • 2 tbsp Garlic Paste • 1 tbsp Lemon Juice • 1 Egg • Salt to taste • Oil to deep fry • 1 tsp Chaat Masala • 2 Lemons (cut into wedges)

How to make Amritsari Fish:

• In a bowl, take the fish fingers and add red chilli powder, salt, ginger paste, garlic paste, carom seeds, lemon juice, gram flour. Mix all the ingredients well and keep aside. • Break egg into the fish mixture and mix well. • In a wok (kadhai) heat sufficient oil and fry the fish fingers in batches till golden and crisp. Drain and put on a paper towel. • Sprinkle chaat masala and serve hot with lemon wedges.

Cooking Time - 75 min.

Ingredients:

• 1 kg Fresh amlas • 4 gms Citric acid • 1 1/4 kg Sugar • 1/2 tsp Alum

How to make Amla Murabba:

• Wash amlas properly and perforate all over it with a fork. • Take 2 litres water and dissolve alum in it. Put amlas in this water. • Soak them for a day. • Wash the amlas with alum water. • Drop amlas in boiling water. Boil for 2 minutes. Remove and leave aside. • Make sugar syrup with 3/4 litre water. • Soak the cooked amlas in the sugar syrup for 24 hrs. • Take out amlas from syrup. • Boil the sugar syrup to restore its original consistency. • Add citric acid and strain the syrup. • Return amlas in syrup. Keep for 24 hours. • Repeat the process for 4 days. • Preserve the murabba in a tight jar.

Cooking Time - 10 min.

Ingredients:

• 2 bunches Palak (Spinach) • 1 tbsp Coriander Powder • 2 bunches Methi Leaves (Fenugreek) • 1 Onion (chopped) • 3 Potatoes (parboiled) • 10 Garlic Pods • 5 Green Chilies • ½ cup Peas • 1 tsp Garam Masala • 1-inch Ginger

How to make Alu Methi Palak:

• Grind chopped onions, garlic, green chilies, ginger, and coriander powder to form a paste. • Cut potatoes into small cubes and keep aside. • Boil water in a pan and add chopped plalak and methi. • After two minutes, remove from heat, strain the water and mash the leaves lightly. • Heat oil in a kadai, add the masala paste and stir fry till the moisture evaporates. • Add mashed leaves and boiled peas to the masala and fry. • Now, add potatoes and mix well. • Once the potatoes are done, add garam masala and salt.

Suggestions:

Serve hot with chapatis.

Cooking Time - 10 min.

Ingredients:

• 500 g Potatoes • 1 tbsp Red Chilies (coarsely grounded) • ¼ tsp Black Pepper • 1 tbsp Mango Powder (dried) • Oil for frying • Salt

How to make Aloo Took:

• Peel the potatoes and cut in thin round shapes. • Fry them in oil until golden. • Drain the excess oil. • Flatten the potato chips and mix all the other ingredients to it. •

Suggestions:

Serve with tea.

Cooking Time - 20 min.

Ingredients:

• ¼ tsp Mustard Seeds • 1 tsp Chana Dal • 1 tsp Urad Dal • 2 tsp Peanuts • 4 tbsp Oil • 2 cups Poha (beaten rice) • 1 Potato • 1 Onions • 2 Green Chilies • 1 pinch Turmeric Powder • 1 Lemon • 1 sprig Curry Leaves • Coriander Leaves • Salt to taste

How to make Aloo Poha:

• Soak poha or beaten rice in water. Wash it gently and drain out all the water through a strainer. • Add turmeric powder and salt and keep aside. • Chop onions, chilies, coriander. Peel and cut potato into small cubes. • Heat oil in a pan and add mustard seeds, peanuts, urad dal, channa dal and curry leaves. • Fry the contents until they begin to crackle. • To this, add chilies, chopped onions and potatoes. Mix well and add salt to taste. • Sauté for a few minutes on medium flame. • Cook till the onions are golden brown and potatoes are tender. • To this, add the coriander leaves and poha and stir. • Cook on a slow flame, for 5 to 10 minutes. • Take it off the flame and allow to cool for some time. • Add lemon juice for added flavor, before serving.

Cooking Time - 20 min.

Ingredients:

• 2 Bay Leaves • 1 tsp Turmeric Powder • 1 tbsp Cumin Powder • 1 tbsp Red Chili Powder • 1/2 tsp Garam Masala (whole) • 2 tbsp Coriander Powder • 500 g Potatoes (peeled and cubed) • 1 kg Cauliflower (cut in medium sized florets) • 4 medium Tomatoes (chopped) • 2 medium Onions (finely chopped) • 2 tbsp Ghee • 4 tbsp Mustard Oil • Oil to fry • 1 tsp Salt • 1 cup Water

How to make Aloo Phulgobi Dalna:

• Take a deep pan and add enough oil to deep fry. Once the oil is hot enough add the potatoes and fry them lightly. Take the fried potatoes from the pan. Then fry the cauliflower. Keep it aside. • Remove the oil from the pan and then add ghee. Into it, add the bay leaves and garam masala. Sauté it for half a minute. Once the smell of the roasted masala comes, add the chopped onion and fry until it becomes translucent. • Reduce the flame and add turmeric powder, cumin powder, chili powder and coriander powder. Sauté it well until the smell of the masala powders comes, you can add a little water to prevent it from sticking to the bottom. Add to the mixture, the fried potatoes, fried cauliflower, and tomatoes. Sauté it in the masala for about 1 minute. • Add salt to the mixture and mix it well. Add a cup of water and, cook it over a medium heat until the vegetables are cooked. Add more salt if necessary. Stir from time to time. Remove the curry once it is almost dry.

Suggestions:

Serve with chapati.