Ingredients:
• 1 cup Rice
• 1/3 cup Green Gram Dal
• 1-1/2 cups Powdered Jaggery
• 5 cups Water
• 1 tbsp Cashewnuts
• 1/4 cup Ghee
• 1 tbsp Raisins
• 1/4 tsp Cardamom powder
How to make Sweet Pongal:
• Roast gram dal in a pan till it turns light brown.
• Wash roasted dal along with rice.
• Put it into a pressure cooker with 4-1/2 cups of water.
• Cook for about 10 minutes.
• Completely dissolve jaggery in half cup of water in a shallow pan.
• Remove the dirt by straining it and heat once again until you achieve one string consistency.
• Now mix cooked rice-dal mixture into it and keep on a medium flame for few minutes. Remove the mixture from the flame.
• Fry cashewnuts and raisins separately in ghee. Mix it to the prepared pongal and add cardamom powder.
• Sweet Pongal is ready to serve.
Taste it
Ingredients:
• For cover:
• 250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee
For filling:
• 200 gm Khoya
• 50 gm Milk powder
• 1/2 tsp Nutmeg, cardamom, and cinnamon powder
For syrup:
• 250 gm Sugar
• 1 Cup water
• 1 Big pinch saffron
• Ghee for deep frying
How to make Sweet Kachori:
• Mix khoya, milk powder and other ingredients for filling.
• Take a big bowl and combine plain flour, corn flour and ghee.
• Using water, knead it to pliable dough. Now cover it with a wet cloth.
• Boil sugar and water to form syrup, add one tbsp of milk also.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Prepare 15 to 16 flat balls from the mixture.
• Divide the dough into 15 to 16 parts.
• Roll one ball into a puri and put one mixture ball in the centre.
• Pull up all the sides to seal the mixture, and press in the centre.
• Make 5 to 6 kachoris.
• Heat ghee and fry them on low flame until light brown, turning once.
• Repeat the process for remaining kachoris.
• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
• Pour half tbsp of syrup and roll kachori around to let the syrup spread.
• Allow to stand for about half an hour before serving.
Taste it
Ingredients:
• 500 gms Parwal
• 450 gms Khoya
• 250 gms Sugar
• 50 gms Wholemilk powder
• 10 Green pistachios
• 10 Almonds
• 1/4 tsp Cardamom powder
• Saffron strands
How to make Parwal Sweet:
• Crush almonds and pistas in a mixie.
• Peel off the parwals. Slit lengthwise.
• Drop them in boiling water and cook for about 2-3 minutes.
• Drain the water and carefully squeeze out water.
• Roast the khoya till it becomes light pink. Stir continuously.
• Remove from the fire and cool a little.
• Add milk powder, crushed almonds, pistas, cardamom and saffron.
• Stuff this mixture into each parwal.
• Prepare sugar syrup of 1 thread consistency with one cup water.
• Drop the sugar syrup in parwals. Cook for about 2 minutes.
• Take out carefully and keep on a mesh.
• Cool and cover with silver foil.
• Parwal Sweet is ready to serve.
Taste it
Ingredients:
• 2 cups Butter Milk (Mattha)
• 1-½ cup Bengal Gram Flour (Besan)
• ½ tsp Turmeric Powder
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Mustard Seeds
• 2 Green Chillies
• 1 tbsp Sesame Seeds (Til)
• 3-4 Curry Leaves
• 1 tbsp Oil
How to make Khandvi:
• Mix besan, turmeric powder, salt and hing to form a powdered batter.
• Now pour butter milk into the batter while stirring.
• Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
• Now put off the flame and spread the mixture as thin as possible on a greasy plate.
• Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
• Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
• Allow the seeds to crackle. Spread it immediately on the rolls.
• Khandavi is ready to serve.
Taste it
Ingredients:
• 2 Cups flour
• 1 Cup kasoori methi
• 2 tbsp Red chilli powder
• 4 tbsp Ajawin
• 2 tsp Salt
• 6 tbsp Ghee
How to make Khakra:
• Mix flour, kasoori methi and ajwain.
• Add salt, ghee and red chilli.
• Add water to make dough.
• Keep it for1/2 an hour.
• Roll out patties from this dough
• Place it in tortilla maker and close its lid.
• Keep it till it turns crisp.
• Serve it with green chutney.
Taste it
Ingredients:
• 1 Cup split red gram
• 1 Tomato chopped finely
• 2 tbsp Oil
• 4 Cups water
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tbsp Finely chopped ginger
• 2 Green chillies slit
• 1/2 tsp Asafoetida
• 1/2 tsp Turmeric powder
• 1 tsp Lemon juice
• Jaggery and salt to taste
• 4 Curry leaves
How to make Gujarati Tuvar Dal:
• Soak the split tuvar dal in water for about an hour.
• Combine turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked.
• Heat over medium flame until it comes to a boil.
• Now reduce the heat and cook it for 20 minutes, until the gram is fully cooked.
• Heat oil and add mustard seeds, cumin seeds and then asafoetida.
• Fry over medium heat for about 2 minutes till the seeds splutter.
• Mix this with the cooked red gram and let it come to a simmer.
• Add rest of the ingredients and simmer for 10 minutes.
Taste it
Ingredients:
• 1 Cup gram flour
• 3/4 Cup wheat flour
• 3/4 Cup bajra flour
• 1 tsp Cumin seed powder
• 1/4 tsp Turmeric powder
• 6 Crushed green chilli
• 2 Inch ginger, crushed
• 1 tsp Ajwain
• 1 Pinch asafoetida
• 6 tbsp Oil
• 3 tbsp Grated coconut
• 3 tbsp Chopped coriander
• Salt to taste
• Sugar to taste
• 6 Cloves garlic (optional)
How to make Muthia:
• Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl.
• Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger.
• Mix properly and knead lightly.
• Shape into long thin rolls with your fingers.
• Steam for half an hour or until cooked.
• Heat oil, add ajwain seeds and asafoetida.• Add muthia and fry until brown.
• Garnish with grated coconut and chopped coriander leaves.
Taste it
Ingredients:
• 2 Cups Besan
• 1 tsp Sugar
• 2 tbsp Lemon juice
• 2 tbsp Curd
• 4 Green chillies
• 1/2 tsp Mustard seeds
• 1/2 tsp Sesame seeds
• Shredded coconut powder
• 6 tsp Oil
• Fresh coriander leaves
• 1 Pinch soda
How to make Khaman Dhokla:
• Mix besan, oil, salt and sugar.
• Add chilli powder, lemon juice, curd and boiled water to make a paste.
• Now add soda.
• Take a container and pour the paste in it.
• Steam cook it in a pressure cooker it for 15 minutes.
• Keep it for cooling.
• Khaman is ready.
• Heat the oil.
• Add mustard seeds, sesame seeds and green chillies.
• Fry it for minutes.
• Cut the khamman into square pieces.
• Spread fried green chillies and seeds on pieces.
• Adorn with shredded coconut powder and coriander leaves.
Taste it
Ingredients:
• 1 Cup tinned lentils
• 2 tbsp Flour
• 4 tbsp Butter
• 2 Onions
• 1 Pint of vegetable stock
• Herbs of choice
• Small garlic clove (optional)
• 1 Potato, mashed
• Salt and black pepper to taste
How to make Handwa:
• Wash the lentils.
• Melt butter in a frying pan.
• Fry chopped onions.
• Remove them from the pan when they turn brown.
• Put flour into the pan and add stock.
• Now boil it.
• Mix together garlic, herbs and seasoning properly.
• Place lentils and onions into an oven proof dish.
• Pour some of the sauce from the frying pan.
• Cover it with the mashed potato.
• Bake it for about 1 hour at 200 degrees centigrade.
• Serve with remaining sauce.
Taste it
Ingredients:
• 4 tsp Besan
• 1 Pinch turmeric powder
• 1/2 tsp Cinnamon powder
• 2 Cups sour curd
• 1/2 Inch Ginger, chopped
• 2 Green chillies, chopped
• Handful Coriander leaves
• 2 tsp Oil
• Salt to taste
For seasoning:
• 1 Pinch asafoetida
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• Few curry leaves
How to make Gujarati Kadhi:
• Beat the yogurt and pour 2 cups water in it.
• Add turmeric powder, besan and salt. Stir the contents well.
• Prepare paste of cinnamon, ginger, chilies and coriander leaves.
• Keep the curd mixture on low flame. Stir constantly while boiling.
• Add the above prepared paste and bring to boil again.
• Heat oil in a frying pan and saute all seasoning ingredients.
• Add this spluttered seasoning to the kadhi.
• Garnish with coriander leaves.
• Serve with rice.
Taste it
Ingredients:
• 1/2 Bunch methi leaves
• 1 Cup wheat flour
• 1 tsp Ajwain
• 1 tsp Coriander powder
• 2 Crushed green chillies
• 1 tsp Red chilli powder
• 1 Pinch hing
• 1/2 tsp Turmeric
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin seeds powder
• Oil as needed
• Salt to taste
How to make Thepla:
• Put the flour in a flat vessel.
• Combine together all the ingredients and mix with the flour.
• Knead it using 1 tsp oil. Set aside for 15 minutes.
• Prepare medium sized balls from the dough.
• Give them a round shape with a rolling pin.
• Heat a tava and roast rolled out theplas on it.
• Roast both sides properly. Apply little oil on the turned side of each thepla. Repeat the procedure with the other side.
• Remove when well roasted.
• Serve hot with curd or chutney.Taste It
Ingredients:
• 15 Small hamburger buns
• 1 Onion, chopped
• 1/2 Cup fresh coriander, chopped
• 1/2 Cup sev
• 1/2 Cup peanuts, roasted
• 2 tsp Fresh garlic chutney
• 1/2 Cup fresh pomegranates
• 6 tbsp Khajur imli ki chutney
• Butter or oil, for cooking
For Dabeli Masala:
• 1 Red chili
• 1/2 Inch cinnamon sticks
• 1 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 2 Cloves
For The Filling:
• 1 Cup boiled and mashed potatoes
• 1 Pinch asafetida powder
• 2 tbsp Khajur imli ki chutney
• 1/2 tsp Cumin seeds
• 1/2 Cup water
• 2 tbsp Oil
• Salt to taste
How to make Dabeli:
• Roast the masala ingredients in a pan for about 2 to 3 minutes.
• Grind them to make a fine powder in a blender, set aside
• For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle.
• Add the asafoetida, dabeli masala, potato, water and salt, mix well.
• Remove them from the heat, combine khajur imli ki chutney and mix well.
• Divide it into 15 parts, set aside.
• Cut the burger buns into halves and cook them in a pan using a little butter.
• Now put a portion of the filling on the lower half of each bun.
• Top it with the chopped onion, sev, coriander, pomegranate, peanuts, garlic chutney and khajur imli ki chutney.
• Sandwich it with the top halves of the burger buns and serve it.Taste it
Ingredients:
• 1/2 cup Cocoa Powder
• 1 Egg
• 1 tbsp Oil
• 1 tsp Vanilla Extract
• 1-1/3 cups Flour
• 1-1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup Dark Brown Sugar
• 2/3 cup Skim Milk
• 1/4 Cup Apple Sauce
• Sugar
• 12 Muffin Cups
How to make Chocolate Cupcakes:
• Heat oven to 350 degree F.
• Take paper liners and line all the muffin cups.
• Sieve the flour and mix it with cocoa, soda, baking powder and salt in a bowl.
• Now take a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well with each addition.
• Add vanilla and stir the mixture.
• Beat the ingredients for few minutes until combined.
• Add milk to the flour mixture alternately until just combined.
• Add flour mixture to applesauce mixture stirring until moistened.
• Pour this preparation into muffin cups.
• Bake it for about 20 minutes.
• Remove and cool on wire rack for half an hour.
• Chocolate Cupcakes are ready.
Teaste IT
Ingredients:
• 225 gms Maida (all purpose flour)
• 400 gms Sweetened condensed milk
• 2-3 tbsp Cocoa powder
• 1 tsp Baking powder
• 1 tsp Cooking soda
• 125 gms Butter
• 200 ml Aerated cola drink
• A pinch of salt
• 125gms Dairy Milk Chocolate
• 250 gms Fresh whipped cream
• 10 Cherries
How to make Black Forest Cake:
• Place a thick bottomed pan on very low flame and melt butter in it.
• Remove from the flame and let the butter cool.
• Add condensed milk and mix well.
• Sift maida, cocoa powder, baking powder, cooking soda and salt together.
• Make sure there are no lumps in the mixture.
• Grease a baking tray with little butter.
• Dust it with maida and keep it aside.
• Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.
• Now add aerated cola and mix it well.
• Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 150 degrees C.
• When it is done, let it cool and then slit it horizontally into two.
• Whip the cream till light and fluffy.
• Sandwich the two layers of cake with whipped cream and designed cherries.
• Top with whipped cream and cherries.
• Grate dairy milk chocolate bar and sprinkle over the cake.
• Serve it chilled.
Taste It
Ingredients:
• 100 gm Puffed Rice
• ¼ cup Boiled Potatoes (peeled and coarsely chopped)
• 50 gm Tamarind
• 50 gm Jaggery
• 50 gm Sev
• 1 Bunch Mint Leaves
• 1/2 tsp Chat Masala
• 1 Bunch Coriander Leaves
• 3 Green Chilies
• Salt to taste
How to make Bhel Puri:
• Boil the jaggery and tamarind in a cup of hot water until the mixture thickens slightly. Keep it aside.
• Mix the green chilies and mint leaves. Grind to a smooth paste. Keep it aside.
• Take the chopped potatoes in a bowl and toss it with chaat masala and salt. Keep it aside.
• Put the puffed rice in a large bowl and add mint leaves paste.
• Add chopped onions, tamarind water, sev, green chilies potatoes and mix well.
• Garnish with coriander leaves.
• Bhel Puri is ready to serve.
Taste It
Ingredients:
• 1 litre Milk
• 1/2 cup Sugar
• 1/2 tsp Cardamom Powder
• 1/2 cup Chopped Dry Fruits
How to make Basundi:
• Bring the milk to boil in a pan and simmer it till it gets reduced to half.
• Add sugar and cook for some more time till it gets thickened.
• Now add cardamom powder and put off the flame.
• Allow it to cool. Garnish with chopped dry fruits.
• Basundi is ready. Serve chilled.Taste It
Ingredients:
• 4 Cups Apples (peeled and sliced)
• 1/2 Cup flour
• 1/4 Cup brown sugar
• 3/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1 Unbaked pie shell
• 1/2 Cup pecans
• 1 Cup butter
• 1/2 Cup melted butter
• 2/3 Cup sugar
How to make Apple Pie:
• Soak the apples in melted butter.
• Mix flour, sugar and spices.
• Take out apples from melted butter.
• Coat soaked apples with sugar mixture and pour it into pastry shell.
• Cover the top of apple filling with a layer of butter to give the filling a rich flavor.
• Now bake at 400 degree F for about 45 minutes until apples are tender.
• Apple Pie is ready. Serve with vanilla ice cream.
Taste IT
Ingredients:
• 3 Bananas, peeled and chopped
• 1 Cup plain or vanilla yogurt
• 1 Wedge lemon
• 1/2 Cup shredded coconut
How to make Banana Raita:
• Stir-fry coconut in a pan.
• Pour a little lemon juice over bananas (to keep it from browning).
• Smear bananas with yogurt (vanilla) and top with toasted coconut. Serve.
Taste It
