Chocolate Brownies Recipe : चॉकलेट ब्राउनी रेसिपी

Preparation time: 5-6 minutes
Cooking time: 30 minutes
Servings: 15 Brownies

Ingredients needed:

• 150 gms dark chocolate chopped
• 150 gms unsalted butter
• 2 cups brown sugar
• 8-10 fresh strawberries
• 1/4 cup plain flour
• 1/4 cup self-raising flour
• 3 eggs
• 1/4 cup white chocolate bits
• 1/4 cup instant vanilla pudding mix

Method of making Chocolate Brownies:

1. In a microwave safe bowl add the chocolate and butter.
2. Microwave both the ingredients on medium high (it will might take 2-3 minutes), or until they get melted.
3. Keep aside to cool.
4. In the meantime, cut the strawberries into small pieces.
5. Preheat the oven to 250 degrees, and prepare a baking pan by placing a baking paper on it.
6. Grease the baking paper with little bit of butter.
7. In the cool mixture of melted butter and chocolate, beat the eggs and mix the sugar completely.
8. Mix for 2 minutes so that the mixture becomes fluffy and soft.
9. Add the flours and make a firm batter.
10. Pour half of the mixture into a prepared baking pan.
11. Sprinkle some strawberries and white chocolate bits all over.
12. Now pour the remaining mixture on top of the layer of strawberries and while chocolate bits and bake for 20 minutes.
13. Check the firmness of brownie and then take our from the oven.
14. Allow to cool completely in a pan.
15. Refrigerate it at least for 2-3 hours.
16. Take out the brownie from a pan and cut into squares or in any shape you like.
17. Sprinkle some vanilla pudding mix and serve.

Useful Tips:

1. You can dust the brownies with icing sugar also.
2. You can keep brownies in the fridge for long time in an air tight container.
3. You can also store brownies in the freezer for 2 months.

Shrikhand Recipe : श्रीखण्ड रेसिपी

Prep. time: 10 minutes
Cook time: 20 minutes
Servs: 4

Ingredients:

• 1 kg fresh thick curd
• 1 cup sugar
• A pinch of saffron strands
• 1 tbsp green cardamom powder
• 2 tbsp warm water
• Few almonds chopped
• 1 tbsp cashew nuts chopped
• 1 tbsp pistachio chopped

How to make Shrikhand:

1. Grind the sugar to make a smooth powder and keep aside.
2. Hang the curd in a clean muslin cloth and fold tightly to drain the whole water.
3. Dissolve the saffron strands in the warm milk and leave for few minutes.
4. Combine the hung curd, saffron mixture, sugar and cardamom powder.
5. Mix well and give a smooth blend for few seconds.
6. Refrigerate the blended mixture for few hours.
7. After few hours, garnish the chilled shrikhand with chopped dry fruits.
8. Enjoy the yummy Gujarati style shrikhand with paratha, puri or as it is.

Useful Tips:

1. You may use dry fruits of your choice to make the shrikhand more tasty.
2. It is very important that curd should be thick enough to make this shrikhand, for that hang the curd in the muslin cloth for few hours until the liquid completely drained off.

Rabdi Recipe : रबड़ी रेसिपी

Preparation time: 5 minutes
Cooking time: 35 minutes
Servings: 2 persons

Ingredients:

• 1 ltr milk
• 1 cup condensed milk
• 1 cup mawa
• 1/4 tsp nutmeg (jaiphal) powder
• 2 cups sugar
• 4 green cardamoms crushed
• 2 tbsp pistachios chopped

Process:

1. Take a deep shaped vessel.
2. Add milk and sugar. Mix well and keep stirring on low flame.
3. Stir for about 15-18 minutes until the quantity reduced to its half.
4. Scrap the sides and bottom of the pan to prevent from burning.
5. Add the condensed milk, nutmeg powder and crushed cardamoms.
6. Add mawa, stir and cook for 8-10 minutes.
7. Finally add pistachios, mix well.
8. Cook only for 2 more minutes.
9. Serve with jalebi or puri.

Tips:

1. It would be much better if you are making this rabdi in non-stick pan, it would neither burn nor become sticky.
2. You can refrigerate this rabdi for 2 days.
3. This rabdi tastes great when is to be served chilled.
4. You can garnish this dish with nuts and almonds as well.

Jalebi Recipe | जलेबी रेसिपी

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 15 Pieces

Serving Size: 1 Piece

Calories per serving: 96

Fat per serving: 3.6g

Ingredients

• 1 cup Maida (All purpose flour / Refined flour)
• 1/4 cup Cornflour
• 1 cup fresh Yogurt (Curd / Dahi)
• 1/2 tsp Baking Powder
• 1 cup Sugar
• 1 cup Water
• 1/4 tsp Red-orange Food Color or Yellow Food Color
• Oil for deep frying

Instructions

1. Take a big bowl and add 1 cup Maida, 1/4 cup Cornflour, 1 cup fresh Yogurt,1/2 tsp Baking Powder and 1/4 tsp Red-orange Food Color or 1/4 tsp turmeric powder. Add about 1 cup of water and mix all the ingredients well. Make a batter of smooth and pouring consistency. It should not be too thin or too thick.
2. Cover the batter and refrigerate it for 12 - 24 hours. It will help to ferment the Jalebi batter. If you don't want to keep it aside that long then you may use active yeast and keep it aside for 1 hour.
3. Cook 1 cup of sugar with 1 cup of water in a deep non-stick pan on low heat, stirring continuously, till the sugar dissolves and till you have a thick two-strand sugar syrup / chasni. Keep it warm on the stove.
4. Now Heat good amount of oil or ghee in a pan / Kadai on medium heat to about 150C / 160C, about 300F TO 320F. Fill the prepared Jalebi batter either into a squeeze bottle, just like bottle of tomato ketchup or you can put the batter in zip lock bag with a small hole. Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
5. Drain the fried Jalebi quickly from oil and dip in sugar syrup / chasni. Take the Jalebi out from the syrup, garnish with few saffron strands and serve hot. You can also put Jalebi in plate and then pour syrup on top of them.

Note -

You can make jalebi with the help of muslin cloth as well, for that you need to pour the batter in the cloth, gather the edges and make a tight potli, then make a small hole and pour the jalebi in hot oil. You can add about 1/2 tsp green cardamom seeds powder and 1/2 tsp rose water in batter for bringing more flavors in jalebi.

Rasgulla Recipe

Ingredients
Serves: 6 

• 1 litre cow's milk
• 1/2 teaspoon citric acid dissolved in 1/2 cup water
• 1 teaspoon maida flour
• 1 cup sugar
• 3 cups water
• a few drops rose essence
• a few slices almond

Directions
Prep:2min  ›  Cook:50min  ›  Ready in:52min 

1. To make chena (paneer) bring milk to a boil in a heavy-bottom pan. Bring it to a seam, let it cool down and bring the heat up again to boil. Add citric acid. Stir constantly. When milk curdles, remove pan from heat and leave covered for 15 minutes.
2. Place thin piece of cloth on the bowl. Pour curdled milk into muslin and strain. Gather up the corners and tie it up to hang it to let the water drain out. Squeeze out as much water as possible. Put some heavy wheight on it to drain excess liquid. Keep it over night or as long as possible.
3. Place chena on a plain surface and knead it to make it as soft and smooth as possible (approximately for 5 minutes). Add flour and continue kneading till all grains disappear.
4. Put sugar and water in wide mouth pan and place it on high heat. Stir till sugar melts.
5. Start forming little balls with the chenna. When the syrup is boiled and sugar is melted, put each ball one at a time in the syrup. Leave some space for the rossogollas to swell. They will double in size.
6. Keep the pan covered and in low for 45-50 minutes. Check the rossogolla. Taste one to make sure it is properly done. Switch off the gas. Serve it hot or at room temperature. Add a little rose essence if you like it. Garnish with almond slices.

Shortcut

Use a food processor to knead the chena.

Orange and Almond Syrup Cake

Ingredients

• 3/4 cup self-raising flour
• 1/2 cup caster sugar
• 1/2 cup almond meal
• 1/4 cup orange juice (see note)
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 1/4 cup milk
• Double cream, to serve

Orange syrup

• 1 cup orange juice (WE used bottled fresh orange juice to save time.)
• 1/3 cup caster sugar 

1. Step 1
   Grease a 7cm-deep, 8cm x 19cm microwave-safe silicone loaf pan. Line base and sides with baking paper.
2. Step 2
   Combine flour, sugar, almond meal, orange juice, oil, egg and milk in a bowl. Pour into prepared pan. Microwave on HIGH (100%) for 6 to 7 minutes or until top is firm to touch.
3. Step 3
   Meanwhile, make Orange syrup: Combine the orange juice, sugar and 2 tablespoons cold water in a saucepan over medium heat. Bring to a simmer, stirring occasionally. Simmer for 2 minutes.
4. Step 4
   Turn cake out onto a baking paper-lined wire rack over a tray. Drizzle half the syrup over the top of the cake. Serve cake warm with remaining syrup and a dollop of cream.

MOTICHOOR LADOO RECIPE

Ingredients:

1/3 cup milk (doodh)
1tblsp pistachios (pista)
few drops orange (santra) colour
pure ghee for frying
1tblsp raisins (kishmish)
a pinch baking powder
1/2 kg sugar (cheeni)
1/2 kg bengal gram flour (besan)

Making of motichoor ladoo:

• Sieve gram flour with baking powder so that it mixes well.
• Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
• Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
• Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
• Fry boondis till golden brown, remove and keep aside.
• Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.
• Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
• When mixture cools down slightly use buttered hands to make ladoos.

Gulab Jamun - A perfect Dessert

 

This is a traditional Indian dessert. Spongy balls soaked in scented syrup. 

 Prep Time: 30 Minutes Cook Time: 20 Minutes Ready In: 50 Minutes Servings: 20

 

Ingredients:

1 cup dry milk powder 3 tablespoons all-purpose flour 2 tablespoons ghee (clarified butter), melted 1/2 teaspoon baking powder 1/2 cup warm milk 1 tablespoon chopped almonds (optional) 1 tablespoon chopped pistachio nuts (optional)

1 tablespoon golden raisins (optional) 1 pinch ground cardamom 1 quart vegetable oil for deep frying   1 1/4 cups white sugar 7 fluid ounces water 1 teaspoon rose water 1 pinch ground cardamom

 

Directions:

1.	In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2.	In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3.	Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4.	Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.