Moong Dal Halwa (without Khoya)

Moong dal Halwa is one of the most popular North Indian sweet dish which is usually made on festivals like Holi, Diwali, Rakshabandhan etc.  Taste of Moong dal halwa is rich, aromatic and cannot be resisted. 

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Yellow Moong Dal - 1 kg
Sugar - 1 kg
Desi ghee - 1 kg
Homemade cream/ Malai - 2 cups
Green cardamon powder - 1 tsp
Saffron/ Kesar strands - a few
Dry fruits (Almonds, Cashewnuts, Raisins, Pista) - As desired

Method:
1. Soak yellow moong dal in sufficient water for 2-3 hours till it puffs up nicely. Drain extra water and grind the dal in mixer grinder to form a coarse paste without using water.
2. Melt desi ghee in a heavy bottom kadai or non stick kadai leaving 1 cup of desi ghee aside.  Add the yellow moong dal paste into it. Initially the paste is very sticky so it tends to stick and becomes lumpy. So stir the paste continuously on low flame til the paste and ghee blends nicely.
3. Keep on cooking the paste till the halwa gets to a granular consistency and the colour of paste turns little light golden. It will take 30 minutes. Add cream and cook for some more time till ghee separates.
4. Add 1 cup desi ghee to give more shine to halwa. Add chopped/sliced dry fruits.
5. To enhance the colour of halwa, add saffron strands soaked in warm milk. Add cardamon powder in the same mixture.
5. Simultaneously, heat 10 cups of water in a pan. Once the halwa leaves ghee, add hot water, sugar in the mixture. Mix well. The water will evaporate after some time. Keep on stirring the halwa till it dries up nicely and ghee separates from the halwa.
6. Serve hot and garnish with sliced dry fruits of choice.

Note:
1. Usually equal quantity of sugar is added. However if you like more sweet, then sugar can be increased.
2. Dal to water ratio is 1:10. Milk can also be added instead of water. Half milk and half water can also be an option. The ratio will remain same.
3. The above quantity yields 3.5 kg halwa. However if you wish to reduce the quantity, then use half or one-fourth quantity of all the ingredients.  

Read More

Rajma Masala Curry | Kashmiri Rajma masala

Learn how to make authentic rajma masala curry, using the most famous kashmiri rajma "Bhaderwahi Rajma". Rajma masala is one of North Indian most famous curry recipe, which tastes best with rice.  

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:
Bhaderwahi Rajma - 1 cup soaked overnight
Curd - 1 cup
Tomato puree - 250 gms
Chopped ginger garlic - 1 tsp each
Coriander powder - 1 tsp
Rajma Masala - 1-2 tsp
Salt, Red chili powder, Turmeric powder - As per taste

Method:
1. Soak rajma overnight or for 7-8 hours. Boil soaked rajma along with soaked water. Add salt while boiling.
2. For masala, heat 1-2 tbsp oil in a kadai. Saute ginger garlic. Add tomato puree and cool till oil separates in kadai. Switch off the flame and add beaten curd. Constantly move the masala to avoid the curdling of curd. Switch on the flame and continue to cook for 1-2 min. Add all masala and cook till the masala leaves oil.
3. Add boiled rajma in the masala and mix properly. Add little water, if required. Cook for 5 minutes and serve hot with rice or roti.

Read More

Lassi Recipe

Learn how to make flavoured masala lassi or chaas. Chaas or butter milk is very refreshing in summers and is most popular and healthy Indian summer drink.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Curd - 1 cup

Fresh coriander - few twigs

Fresh mint - few twigs

Green chili - 1/2 pcs

Salt - 1 tsp

Cumin seeds powder - 1/2 tsp

Method:

1. Grind all 3 green ingredients in a mixer jar. to form a paste.

2. In another jar, add curd, green paste along with salt and cumin seeds powder and blend to form the lassi concentrate. Add more water and blend again to form fresh lassi or chaas. 

3. Serve chilled.

Read More

Chai ka Masala | Indian Masala Tea Powder

Indian masala chai brings freshness to any morning. The secret behind the awesome flavour is the chai masala or the tea masala powder which is added during making. Learn this simple method to prepare the chai ka masala at home and enjoy the lovely aroma of Indian masala chai.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Green Cardamons (Elaichi) - 2 tsp

Black Cardamons (Moti Elaichi) - 2 pcs

Cloves (Laung) - 3-4 pcs

Fennel seeds (Sauf) - 2 tsp

Nutmeg (Jaiphel) - 1/2 pcs

Cinnamon stick (Dalchini) - 1 pcs

Dried Rose Petals - a few

Method:

1. Crush Nutmeg coarsely and keep half of the quantity. then roughly crush cinnamon stick and black cardamon.

2. Grind all the ingredients in mixer grinder to form a coarse tea masala powder. 

Read More

Easy Chocolate Fudge Balls

This chocolate fudge balls recipe is easiest dessert to make when the craving for sweet is high. Need only 3 ingredients and takes few minutes to prepare this simple dessert. This is a sugar free, Oil free, Gluten free, Egg free, Nut free

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients

Seedless Dates - 1 cup

Cocoa Powder - 1 tbsp

Salt - a pinch

Choco chips - few handful (optional)

Desiccated Coconut Powder - 1/2 cup (optional)

Method:

1. Cut dates into small pcs. In a mixer jar, add dates, salt, cocoa powder, choco chips. Blend to get a smooth paste. This is the chocolate fudge paste.

2. Keep this sticky paste in refrigerator for half an hour till firm to form balls.  

3. Roll small balls using this paste or use a scoop to form balls. 

4. Eat the chocolate fudge balls as it is or roll in coconut powder and cocoa powder for garnishing.

5. Store the left over paste in refrigerator. 

Read More

Cocktail Bread Samosa

Quick, healthy and simple bread samosa recipe, which is perfect for cocktail parties, kitty parties and even for kids breakfast, kids lunch. 

These samosas are quick because there is not need to prepare refined flour (maida) dough, use bread slices instead. Also these are healthy OIL FREE samosa because made in my airfryer. And I even used leftover vegetable as stuffing (can't waste food at all). you could use any other stuffing like mashed potatoes, paneer or even corns. 

So lot many reasons to make these yummy crispy samosas NOW !! A must try recipe!!

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Bread Slices - 4 pcs

Cabbage and Peas vegetable - 1 bowl 

Butter - For glazing

Corn flour paste (mixed with water) - 2-3 tsp

Method:

1. Remove the brown edges of bread slices. Roll the bread slices to flatten it up nicely. Ensure to flatten the edges properly. Cut all 4 small corners of bread slice. Then cut the bread slice into 2 triangles. Fold the triangles to make a cone. Seal the edges with refined flour paste. 

3. For stuffing, mash the vegetable and add into the bread cone. Seal the opening with paste to give the shape of samosa.  Apply little pressure to seal all the edges, to avoid opening up. 

4. Once all the bread samosas are ready, brush with butter for glazing as well as to add the flavour. 

5. Pre-heat airfryer at 180 degrees for 5 min. Add the prepared samosas and air fry at 180 degrees for 10 min.

6. Golden crispy cocktail bread samosa will be ready to serve with ketchup.   

  

Read More

5 Min Coconut Chutney

Coconut chutney is must have with any South Indian dishes like idi's , dosa, vada etc. This coconut chutney is an instant dip recipe which need only few ingredients. Get absolutely white coconut chutney made in restaurant style. 

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Desiccated Coconut Chutney - 250 gms

Milk - 1 glass

Green chili - 1 pcs

Salt - As per taste

Mustard seeds (Rai) - 1/2 tsp

Curry Leaves - a few

Method:

1. In a mixer grinder jar, add all ingredients except rai and curry leaves. 

2. Grind to form nice white chutney. Keep it little on coarse side. If the chutney is too thick, add more milk or curd as required.

3. Prepare tempering by heating 1.5 tsp oil and add mustard seeds into it. As it slutters, remove from the flame and allow the oil to cool down. Once cooled, add curry leaves. 

4. Add the prepare tempering on top of coconut chutney. Enjoy freshly prepared coconut chutney with idli, vasa, dosa or rice. 

Read More

Healthy Stuffed Bread Pakora

Bread pakora is a perfect tea time snack recipe, which goes best with tea. Here is a healthy oil free way to prepare these bread pakora stuffed with aloo/potato. 

Here is the video recipe for easy reference:

Below is the detailed recipe for easy reference:

Ingredients:

Brown Bread Slices - 4 pcs

Gram Flour (Besan) - 1 cup

Rice flour - 1/2 cup (optional)

Boiled potatoes - 2-3 pcs

Chopped Fresh Coriander - 1 cup

Carom seeds (ajwain), Garam masala, Salt and Red chili powder - As per taste

Method:

1. Stuffing - Mash potatoes and add all spices. Mix well.

2. Prepare a batter of gram flour, rice flour and water. The consistency should be flowing so it should be thin. Add all spices along with chopped coriander. 

3. Place the potato stuffing on one bread slice and cover with another bread slice to make bread pakora. 

4. Heat a tawa or griddle and coat with mustard oil for greasing. Dip the bread pakora in prepared batter and place on tawa. Cook on medium flame till one side gets crisp. Add little oil on all sides and flip over the pakora to cook from another side. Cook till both sides are crisp. 

5. Cut the bread pakora into 2 pcs and serve hot with desired chutney or ketchup. 

Read More