Mango Falooda

Eid special mango falooda….

Eid Mubarak to everyone…….Share happy moments with family and friends with special mango rabri dish…..

Ingredients:

Falooda Sev: 1 bowl

Milk: 1/2 liter

Milk Powder: 4 tablespoons

Mango Pulp: ½ bowl

Sabja ke seeds: 1 teaspoon

Vanilla Ice cream: ½ bowl

Roohafza

Sugar syrup: 2 teaspoon

Crushed Ice: ½ bowl

Recipe:

1. Soak sabja seeds in water for 2-3 hours.
2. Put pan on the gas and add milk then heat it on medium flame.

1. Add milk powder in half bowl water and mix properly, then add in milk and stir it continuously for 15-20 minutes or when it becomes 1/4^th by volume, on medium flame.
2. Add mango pulp in above and mix it properly then put the gas off.
3. Boil falooda sev and sieve it from water.
4. Take a transparent glass and now make layers in this order   

• Crushed ice
• Sugar syrup
• Vanilla Cream one scoop
• Falooda sev
• Mango rabdi
• Roohafja
• Sabja seeds
• Mango rabdi
• Falooda sev
• Vanilla Ice cream

The yummy mango falooda is ready to serve. Enjoy!!!!

 

 

 

Tasty and Jhatpat Breakfast: Whole Wheat Pancake

Today I prepared a very simple yet tasty breakfast for my family which is healthy as well as a jhatpat recipe :).

Ingredients:

Whole wheat flour: 1 bowl

Semolina ( Sooji): 2 tablespoon

Crushed sugar: 1/2 bowl

Chopped drynuts : 2 tablespoon

Cardamom powder : 1/2 teaspoon

Coconut Powder: 1 tablespoon

Vegetable oil : 2 tablespoon

Tomato sauce: 2 tablespoon

 Recipe:   

• Mix whole wheat flour, semolina and water in a large size bowl to make a thin batter. Add chopped dry nuts, coconut powder and cardamom powder. Properly beat/mix the mixture to make batter without lumps.
• Put pan on the gas and sprinkle oil in it. Add 1 small bowl batter and spread as much as possible to make thin pancake. Cook both sides properly on medium flame.
• Take out the cooked whole wheat pancake in a plate.

Serve garma garam whole wheat pancake with tomato sauce or any chutney as you like.

 

 

 

 

Indian Sweet: Healthy Suji Coconut Laddu for Kids!

 Today I made Suji Coconut Laddu on Happy Hanuman Jayanti  for everyone!!! This is a personal favorite of every kid as it has coconut and suji which they like and is a sweet:). So try this for your kids and see if they don’t love it as their evening snack.

Ingredients:

Semolina (Suji) – 1 bowl

Ghee – 1 tablespoon

Condensed milk – 200 gm

Coconut powder- 1 bowl

Chopped dry nuts- 2 tablespoon

Cardamom ( Elaichi) Powder – ¼ teaspoon

Recipe:

1. Take a pan and heat ghee in it.Add suji to the pan and heat on medium flame for 30 minutes. Stir it constantly in between.
2. Add coconut powder and sauté it for 3-5 minutes then add dry nuts and cardamom powder in it.
3. Now put off the gas and add condensed milk to it. Now mix it properly.
4. Make circular balls of suji coconut  laddu now when the mixture is warm.

Yummy Suji Coconut Laddu is ready to serve.

 

Chuparustam (Cabbage Kheer)

Jai Mata di…..

On happy basakhi…… I made CHUPARUSTAM  for you.

 

Ingredients:

Milk-500 ml.

Grated Cabbage-1 bowl

Grated Jaggery-1/2 bowl

Honey- 1tbsp

Chopped almond, Pista (Pistachio)-1/2 bowl

Elaichi (Cardamom) powder-1/2 tsp

Saffron- 5-10 leaves

Whole dry nuts and resin for garnishing as per your choice.

Ghee-1tbsp

Recipe:

1. Boil grated cabbage.
2. Put milk on gas and boil it till it becomes half on low flame and stir continuously with spoon.
3. Add boiled cabbage in the milk cook it on low flame for 10 minutes.
4. Add grated jiggery, honey, chopped dry nuts, elaichi powder and saffron leaves and mix it properly. Take one boil then put off gas.
5. Put pan on gas and add ghee. When ghee heated, add dry nuts and resin and sauté it for 1-2 minutes on low flame. Put off gas.
6. Garnish with whole dry nuts and resin.

Malai Laddo

Hi friends… Jai Mata di
Malai laddo…

It’s very delicious ..healthy..for fast.

 Ingredients:

Homemade Malai: 1 bowl

Crumble Paneer-2 bowl

Crushed sugar: 1 bowl

Ghee: 1 tbsp

Chopped dry nuts

Whole resin- 8-10 pieces

Cardamom Powder-1/4 tsp

Saffron leaves-15-20 leaves

Recipe:

• Put pan on the gas then add malai and cook for 10 minutes on medium flame then add crumble paneer and  sauté it and add ghee.
• Now add dry nuts, saffron and cardamom powder and mix properlythen put off gas.
• Cool it then mix sugar and make circular balls out of it.
• Put whole resin on each laddo

 

Enjoy Malai laddo with your family.

Banana Barfi

Navvarsh Vikram Samvat 2073 ki Shubkamnaye……may we all get good health and prosperity in this year

I welcome this year and navratri with super special BANANA BARFI……again health bhi taste bhi and also appropriate for fasting……Enjoy and be happy

Ingredients:

Ripe Banana – 4 pieces

Coconut powder-1bowl

Milk- 1and 1/2  bowl

Crushed Sugar – 1 bowl

Cardamom Powder – 5-6 pieces

Nuts (Almonds or Pista) – 10-12 pieces Sliced

Ghee – 1 tbsp
Recipe:

• First mesh banana properly.
• Put pan on the gas then add milk and boil it on medium flame
• Add mesh banana in milk the stir continuously till mixture becomes thick
• Add ghee and crushed sugar then saute it properly for 5-7 minutes.
• Add coconut powder and Saute it on medium flame for 3-5 minutes till it started bind up then put off gas.
• Take a deep flat thali (plate) and brush ghee on the flat part. Now put the mixture in a thali and spread it out on the thali evenly. Sprinkle dry nuts and cardamom powder.  Now put it in fridge for 1-2 hours to solidify it.
•  Take it out tray and cut pieces of any size as you want.

 

 

Chirote (Khaja)

Sheetla Ashatmi preparation…..starts with sweet khaja and many to go…..

Awesome idea….something different from traditional menu for sheetla Ashatmi…..

Ingredients:

All purpose flour (Maida): 1 bowl

Ghee: 1/4 bowl

Ghee and Maida- 2 tsp each separately.

Chopped Pistachio  (Pista)-2 tbsp

Cardamom (Elaichi) Powder-1/2 tsp

Crushed sugar-1 bowl

Water-1/2bowl

Vegetable oil or ghee for deep fry

Recipe: 

1. Prepare a tight dough with warm water by mixing ¼ ghee.
2. Cover it with a slightly wet muslin cloth and keep it aside for 30 minutes.
3. Make three circular balls and roll it into a big thin circular chapatti.
4. Make mixture of 2 tsp each of ghee and maida properly without lumps.
5. Put one circular chapatti then coating of ghee maida mixture properly then put second chapatti on it and does coating of ghee maida mixture and put third chapatti on it and does again coating of ghee maida mixture.
6. Now roll it equally then cut into ½ inches pieces and press with hand.
7. Put the pan on the gas and add vegetable oil the heat on medium flame. Put chirote in the oil then fry them on low flame till it becomes browny from both sides. Take out and cool it.
8. Mix sugar and water and boil it for 7-10 minutes to make sugar syrup of one tar chasni. To taste one tar chasni by taking one drop of sugar syrup between thumb and finger.
9. Dip chirote in sugar syrup properly and take it out in plate
10. Garnish with Pista and cardamom powder.

If you do not want to make sugar syurp, then sprinkle sugar on hot chirote and mix properly then garnish with dry nuts.

 

 

 

 

Bread Burfi

Happy rangili HOLI to all Zayka friends cum family…..

HOLI is festival of colours so I wish your family and professional life is filled with colours!!!! and may you enjoy all colours of your life….

Keep posting different and yummy recipes…..
Today’s dish jhatpat and fat free bread burfii.

Ingredients:

Brown Bread Crumps – 2 bowl

Coconut powder-1bowl

Milk-1 bowl

Crushed Sugar – 1 bowl

Elaichi Powder – 5-6 pieces

Nuts (Almonds or Pista) – 10-12 pieces Sliced

Ghee – 1 tbsp
Recipe:

• First mix bread crumps and milk then kept for 5-7 minutes.
• Put pan on the gas then add crushed sugar and saute it.  When melt it then add coconut powder and half of dry nuts, Sauté  it on medium flame for 3-5 minutes.
• Add bread crumps mixture and mix it properly and heat it medium flame for 5-7 minutes then add ghee. Cook it till it started bind up then put off gas.
• Take a deep flat thali (plate) and brush ghee on the flat part. Now put the mixture in a thali and spread it out on the thali evenly. Sprinkle remaining dry nuts and elaichi powder.  Now put it in fridge for 1-2 hours to solidify it.
•  Take it out tray and cut pieces of any size as you want.
•  You can take white bread crumps instead of brown  bread

Bread  burfi is ready to serve and eat with family and friends.

 

Gajar Pak

Om namah Shiv….. Shivratri special…..Gajar Pak

In my hometown gajar Pak is very famous so it’s obvious that on lord shiv jayanti i prepared this…this gajar pak is close to my heart….and I am loving it….

 

Ingredients:

Carrot: 1/2 kg

Milk: 1/2 litre

Sugar: 100 gms

Desi Ghee: 2 tbsp

Grated Mawa: 200 gm.

Elaichi Powder: 1/2 tsp

Almond or Cashew nut or Pistachio Slices (as per choice)

Recipe:

1) Wash the carrots properly and peel them. Now grate the carrots.

2) In a deep pan, add milk and let it cook. When it starts boiling, add the grated carrots.

3) Now mix them well. Let it cook on medium flame and in between continue to stir it so that the milk doesn’t get burnt.  It will take approx. 40-50 minutes for the milk to get thickened.

4) When the milk is completely mixed and you have thick carrot mixture in front of you, add mawa and ghee into it then mix it properly

5) After 5 minutes, add sugar and mix it well. Let it cook for 20-25 minutes and continuously stir it so that it does not get burnt from bottom.

6) After 20-25 minutes when sugar is all dissolved, no milk or water is remaining and the mixture starts to leave ghee, take it off from the flame.

7) Put off the gas and take it out in flat plate or tray and spread it out as thick as you want.

8) Now garnish it with elaichi powder and thin slices of dry nuts. Cool it and cut the square pieces

Serve it and enjoy  with the family.

 

Gud Coconut chiki

Sankranti treat….Gud Coconut chiki specially for juniors after all kids are special

Festival hai and all kids are busy in kite, they need instant energy so today I made this special chiki for kids….have fun and enjoy…..

  Ingredients:

Grated Jaggery-3/4bowl

Crushed Sugar-2 tbsp

Ghee or butter-2tbsp

Grated Coconut-1 and ½ bowl

Poppy seeds-2tbsp

Cardamom Powder-1/2tsp

Recipe:

1. Put pan on the other gas and add ghee, jiggery and crushed sugar and heat on medium flame to . melt it  then cook for 5 minutes then add grated coconut, poppy seeds and cardamom powder and mix it properly. Put off gas.
2. Put the mixture in different shapes of  silicon moulds with help of spoon then press it properly with spoon.
3. Now put it in fridge for 5-7 minutes to set it then take it out from moulds.

Now it is ready to serve your family members and friends and enjoy.