Bread Halwa

Bread Halwa is a yummy innovation of traditiona halwa, that is easy to make and delicious to devour.

 

Ingredients:

• Bread Loaf - 1
• Milk - 1/2 liter
• Cashew nuts - 100 gm
• Raisins - 25 gm
• Sugar - 150 gm (1 cup)
• Ghee - 100 gm

Method:

1. Cut bread slice in to small pieces.
2. Boil the milk in a separate pan.
3. Now heat ghee in a wok.
4. Then add the crumbled bread & stir fry. Once the bread crumbs soak the entire amount of ghee & turns golden brown in color, add the cashews and raisins then stir fry.
5. Once the cashews & raisins turn golden brown, add the boiled milk. Keep stirring as the milk would start throwing out. Mix well & keep stirring for 2 minutes even after the milk has been absorbed completely.
6. Once the bread looks dry, add the sugar & stir it well for at least a minute. And turn of the flame. Once the sugar has been absorbed, you are ready to relish the yummy Bread Halwa.  

Note: You can add Khoya for more taste. 

Methi Dal Dhokli

Methi Dal Dhokli is a delicious treat from the Gujarati cuisine.

Ingredients:

 For Dal 
• ½ cup Toovar Dal (arhar) 
• ¼ tsp Mustard Seeds 
• ¼ tsp Cumin Seeds (jeera) 
• ¼ tsp Fenugreek Seeds (methi) 
• 10 Curry Leaves (kadipatta) 
• 2 Cloves (laung/ lavang) 
• 2 sticks Cinnamon (dalchini) 
• 1 Bay Leaf (tejpatta) 
• 2 small Red Chilies 
• ¼ tsp Asafoetida (hing) 
• 4 pieces Cocum (soaked) 
• ¼ cup Chopped Tomatoes 
• ½ tsp Turmeric Powder (haldi) 
• ½ Lemon Juice 
• 4 Green Chilies (slit) 
• ½ tsp Chili Powder 
• 1 tsp Ginger (grated) 
• 1 tsp Ghee 
• ½ tsp Jaggery 
• Salt to taste

For Dhoklis 
• 1 cup Whole Wheat Flour 
• 3/4 tsp Fenugreek Leaves (methi) (chopped) 
• ½ tsp Turmeric Powder (haldi) 
• ½ tsp Chili Powder 
• ¼ tsp Asafoetida (hing) 
• 1 tsp Oil 
• Salt (to taste) 
• ¼ cup Chopped Coriander Leaves (to garnish)

Method:

For Dal

1. Wash the toovar dal and soak it in water for 15 minutes.
2. Thereafter, cook it in the pressure cooker, till it whistles thrice. Keep it aside and allow it to cool.
3. When it is slightly cool, whisk dal until it gets smooth.
4. Take a pan and heat ghee in it. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon sticks, bay leaf, red chilies and asafoetida in it and saute, till the mixture starts emitting fragrance.
5. Now, add cooked dal to the above mixture, along with 3 cups of water, cocum, tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder, ginger and jaggery and cook it on simmer flame for 10 minutes. 

For Dhoklis

1. Mix all the ingredients required for preparing dhoklis and knead to form firm dough.
2. Now, divide this dough into six equal pieces and roll out into thin chapattis.
3. Put a non stick tawa over the flame and roast the chapattis on it, from both the sides. Keep them aside. 

To Serve

1. Before serving, boil the dal, put dhoklis in it and turn the flame on simmer.
2. Stir it every 2- 3 minutes.
3. Remove from the flame and garnish with coriander leaves.
4. Serve hot.

Bombay Halwa

Bombay Halwa is a tasty Maharashtrian Recipe that can be prepared on occasions.  

Ingredients:

• 1 cup Ghee 
• 1/3 cup Sago 
• 1/3 cup plain Flour 
• 2/3 cup Corn Flour 
• 4 cups Sugar 
• 2 tbsp Lemon Juice 
• 2 tsp Cardamom Powder 
• 1 cup crushed assorted Nuts (cashews, pistachios, almonds, and peanuts) 
• Foods colors (green, yellow, orange, or red)

How to make Bombay Halwa:

1. Soak sago in 2 cups water overnight.
2. Combine plain flour and corn flour. Soak overnight in 2 cups water.
3. Make a thick syrup from 1½ cups water and sugar, boiling and stirring on medium heat.
4. Add lemon juice and stir.
5. Combine sago with flour mixture and pour into a non-sticky pan on low heat.
6. Add 1 tsp ghee, alternating with 1 tsp syrup, to the flour mix, until both the ingredients remain half of their actual volume.
7. Add a pinch of color and cardamom powder, stirring constantly.
8. Add the remaining ghee and syrup in the same manner, stirring after each addition.
9. Add nuts and mix well.
10. Simmer until the mixture turns translucent and starts leaving the pan.
11. Butter a deep platter and pour the mixture in it and cool to room temperature.
12. After 1 hour, cut the halwa in squares. This yummy delight is ready to be served.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is a delicious cake that can be prepared on any occasion. 

Ingredients :

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional

Method :

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Soyabean Biryani

Soyabean Biryani is a delicious dish, which is extremely nutritious as well.

Ingredients : 

3 cups basmati rice – washed and soaked in water for 15 mts
1 cup dried soya chunks( soaked in water for 15 mins)
1/2-cup green peas(optional) 
2-3 tbsp ghee
1 tsp shah jeera
½-tsp jeera
2 bay leaves
2 big onions finely sliced
1 tbsp ginger-garlic paste
3-4 green chillies slit length wise
½ tsp turmeric powder
salt to taste
2 ½ cups water
fresh coriander leaves for garnish
8-10 cashewnuts (lightly roasted in ghee till golden brown)
2-tbs Everest birayni masala or chicken masala ( I use this masala , it’s quite tasty)
                                                      OR
For quick home-made Biryani Mix  (lightly dry roast in a pan and grind to a fine powder)
2 green cardamoms
4 cloves
2” cinnamon stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillies

Method :

1. Wash rice rice well, strain and leave for at-least half to one hour before cooking.
2. Slice onions into thin slices.Fry one onion till golden brown and crisp to garnish. Keep aside
3. Fry soya chunks till golden fry and keep aside.
4. Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink..
5. Heat ghee in the pressure cooker and add the other sliced onion and fry till brown.
6. Add ginger- garlic paste and fry till slightly brown.
7. Add soya chunks.
8. Add the rice and fry till grains separate and turn slightly brown.
9. Now add salt and biryani masala.Stir well.
10. Add the water and green peas,cook for 2 to 3 whistles.
11. My cooker requires 2 whistles for rice dishes. For your cooker it might be different.
12. Garnish with fried onion and coriander leaves. 
13. Serve with raita .

Badam Katli

Badam Katli is a delicious Indian sweet prepared on festive occasions. Learn how to make/prepare Badaam Katli by following this easy recipe.

Ingredients:

• 1 kg Almonds 
• 900 gm Sugar 
• 1/4 cup Boiled Milk

How to make Badam Katli:

• Soak almonds in water for 12 hours.
• Drain and change the water of almonds.
• 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.
• Make a roti of the thick mixture when cool.
• Now cut it into pieces.
• Almond Katli is ready to serve. 

Chicken Hazaarvi

Chicken Hazaarvi is a classical non-vegetarian Mughlai dish. Learn how to make/prepare Chicken Hazaarvi by following this easy recipe.

Ingredients:
 
• 8 pieces Chicken Breasts (boneless)
• 2 tsp Ginger Paste
• 2 tsp Garlic Paste
• ½ cup Cheese (grated)
• 4-5 Green Chilies (chopped)
• ¼ tsp Mace Powder
• ¼ tsp Nutmeg Powder
• 2 tsp Coriander Leaves (chopped)
• 1 tsp White Pepper Powder
• Salt (to taste)
• 1 Egg
• ¾ cup fresh Cream
• Butter (for basting)
   
How to make Chicken Hazaarvi:
 
• Chop the chicken breasts into 2-inch cubes.
• Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes. Mix thoroughly and set aside.
• Mash the cheese to make it smooth.
• Add green chilies, mace powder, nutmeg powder, coriander leaves and salt.
• Add egg and mix well.
• Add the chicken to the cheese mixture.
• Add cream and mix well.
• Refrigerate the mixture for 2 to 3 hours.
• Remove the chicken and pass them through the skewers.
• Cook them in a hot tandoor or pre-heated oven (200 °C) till the chicken is just cooked and slightly colored.
• Baste the chicken with butter and cook for another 2 minutes till the chicken is completed cooked.
• Transfer onto a serving plate.
• Serve hot.

Agra Ka Petha

Agra Ka Petha is one of the most popular Indian sweet from the city of Taj Mahal, Agra. Learn how to prepare Agra Ka Petha by following this easy recipe.

Ingredients:

• 1 kg Ash Gourd (Petha) (peeled and cut)
• 1 tsp Alum Powder (Phitkari)
• 750 g Sugar
• 1 tbsp Lemon Juice
   
How to make Agra Ka Petha:

• Take the ash gourd pieces and prick it with a fork.
•  Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water.
• In a pan, take one cup of water and add sugar to it and cook it till the sugar is dissolved.
• Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it.
• Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency.
• Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.
• Allow it to cool completely.
• Serve.

Heart Shaped Cookies

Heart Shaped Cookies is a very popular recipe. Learn how to make/prepare Heart Shaped Cookies by following this easy recipe.

Ingredients:
 
• 2 Eggs
• 1/3 cup Milk
• 1 -1/4 cups Sugar
• 1/2 cup Butter (softened)
• 1/4 cup Shortening
• 3 cups All-Purpose Flour
• 1/2 tsp Salt
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Fresh Lemon Juice
• 1 tsp Grated Lemon Rind
• Green and Orange Liquid food Colors
   
How to make Heart Shaped Cookies:
 
• Beat butter and shortening with an electric mixer on medium speed till soft. Combine sugar with it and mix well.
• Add eggs and milk and keep beating till blended properly.
• Take a bowl and combine flour baking powder, baking soda and salt properly.
• Add this with butter mixture and beat at low speed till well blended.
• Add lemon rind and juice.
• Fragment the dough into 4 equal parts and wrap each portion in plastic wrap.
• Allow to cool for about 2 to 6 hours.
• Roll a dough part on a lightly floured surface to a 1/4 inch thickness.
• Cut it with a 3 inch heart-shaped cookie cutter and keep on lightly greased baking sheets.
• Repeat the method for other dough parts.
• Now bake them at 350 degrees Fahrenheit for about 8 to 9 minutes till light brown colour reached on bottoms.
• Allow them to cool on baking sheets for about 2 minutes.
• Transfer to wire racks and let them cool for 20 minutes.
• Put green food color on 1/4 cup Icing and spread it on tops of cookies.
• Put orange food color on reserved 1/4 cup Icing and put that into a zip-top plastic bag. Pierce 1 corner of the bag to make a small hole and pipe dots on cookies.
• Heart Shaped Cookies are ready to serve.

French Chocolate Cake

 French Chocolate Cake is a very tasty Birthday occasional recipe. Learn how to make/prepare French Chocolate Cake by following this easy recipe. 

Ingredients:

• 150 g Black Chocolate Bar
• 125 g Unsalted Butter
• 3 Eggs
• 125 g Sugar
• 60 g Flour
• 100 ml Milk
• 2 tsp Baking Powder
   
How to make French Chocolate Cake:

• Mix chocolate with 2 tsp water in a glass bowl and heat in the oven for 2 minutes on high temperature.
• Stir in butter and heat for another 1 minute.
• Sift flour with baking powder in a large bowl.
• Beat eggs with sugar in a separate bowl and whip until light and creamy.
• Stir in cold milk and let cool to room temperature.
• Mix in chocolate mixture.
• Add into flour and whisk until well blended and smooth.
• Grease a baking pan and pour in the batter.
• Set the oven to 190 °C and bake for 30 minutes, until a toothpick inserted comes out clean.

Almond Til Chikki

Almond Til Chikki made with til and almonds tastes great and is a healthy sweet rich in iron. Learn how to make/prepare Almond Til Chikki by following this easy recipe
.

Ingredients:


• 1/3 cup grated Gur (jaggery)

• 1/2 cup thinly-sliced Badam (almond)

• 1/4 cup Til (sesame seeds)

• 1½ tsp Ghee

How to make Almond Til Chikki:

• Take a tawa and heat it.

• Put the sesame seeds and roast them till they turn brown. Keep them aside and allow them to cool.

• Now put the sliced almonds in the tawa and roast them. Keep them separately.

• Take a separate pan or kadhai and heat the ghee in it.

• Add jaggery to the melted ghee and keep stirring till it melts and caramelizes.

• Now remove the melted jaggery from the flame and immediately add the roasted almonds and sesame seeds.

• Keep stirring so that the almond and sesame seeds properly get mixed with the jaggery.

• Now take a thali(plate) and grease it with ½ teaspoon ghee.

• Put the already prepared jaggery and til mixture on the thali and spread it evenly.

• Allow the mixture to cool and then cut it into square shapes.

• Store the yummy Almond Til Chikkis in an airtight jar.