Navy Beans Sundal Recipe

November 20, 2012

Preparation & Cooking Time : 25 mins

Serves: 3 - 4 persons

Ingredients:

Navy Beans : ½ cup
Grated Fresh Coconut: 2 - 3 tbsp
Mustard Seeds: ¼ tsp

Urad Dal : ¼ tsp

Dried Red Chillies: 3 - 4

Curry Leaves: 1 sprig

A pinch of turmeric powder

A pinch of hing

Salt to taste

Oil: 1 tsp

Method:

1. Wash,
rinse and soak the beans in lot of water overnight.

2. Drain water
and pressure cook for 3 whistles. Drain and keep the cooked beans aside.

3.Heat one teaspoon of oil in pan for seasoning.
Add the mustard seeds, urad dal and let them splutter.

4. Add the broken
red chillies, curry leaves and hing and fry for a few seconds. Now add
the cooked beans and saute for a couple of minutes.

5. Add the grated
fresh coconut and salt to it and mix well. Turn off the flame and serve.

Rajma Palak Recipe ~ Pinto Beans in Spinach Gravy

November 14, 2012

Pinto Beans in Spinach Sauce / Rajma Palak Recipe:
Preparation & Cooking Time: 30 mins

Serves : 4 persons

Ingredients:

Pinto Beans / Chitra Rajma: ½ cup
Chopped Spinach : 2 cups, packed
Onion : 1 big size
Tomato 1
Ginger Garlic Paste : 1 tsp
Garam Masala : 1 tsp
Cumin Seeds : ¼ tsp
Turmeric Powder : ⅛ tsp
Oil : 1 tbsp
Red Chilli Powder: 1 teaspoon or to taste
Salt to taste

Method:

1. Wash,
rinse and soak the pinto beans in lot of water overnight.

2. Drain water
and pressure cook for 3 whistles. Drain and keep the cooked beans aside.

3. Blanch the spinach in boiling water
for a few minutes and drain the excess water.

4. Grind the blanched spinach
and chopped tomato to a puree and set aside.

5. Heat oil in a wok and add
the cumin seeds and let them splutter. Now add the ginger garlic paste
and fry till the raw smell goes off.

6. Add the chopped onions and fry till
the onions are translucent. Add the spinach puree, little water, salt, turmeric
powder, garam masala and red chilli powder and cook for 5 minutes.

7. Then
add the cooked beans and cook for another couple of minutes. Remove from
the flame and serve hot with roti.

Kaju Katli ~ Cashew Burfi Recipe

November 12, 2012

Kaju Katli / Cashew Burfi Recipe:
Preparation & Cooking Time: 20 mins
Makes about 23 - 25 pieces

Ingredients:

Cashew nuts : 1 cup
Sugar : ½ cup
Water : ¼ cup

Method:

1. Take
the cashews in a dry mixie and grind to a powder. The cashews need to
be dry and raw.

2. Grease a plate with ghee and keep it aside.

3.Take sugar
and water in a pan and mix well until the sugar dissolves.

4. First the
sugar syrup will be sticky, when you touch. To check the syrup
consistency, take a few drops of sugar syrup in a plate containing
water, it should not dissolve in water immediately.

5. Reduce the heat to low and the powdered cashews to the sugar syrup and
mix well. Keep stirring for 2 - 3 minutes.

6. Then wet your fingers and
take small amount of the mixture and roll. You should be able to roll it
into a soft and non sticky ball.

Aloo Bhujia and Kaju Katli

7. Now remove from the flame and let it
cool. When the mixture is still warm, grease your hands with little ghee
and knead the mixture till soft. Roll the dough into a thin layer and
cut into pieces.

You might also like to check these similar recipes:

Aloo Bhujia Recipe | Potato Sev | Easy Diwali Snacks

November 10, 2012

Homemade Aloo Bhujia / Aloo Sev Recipe :
Preparation & Cooking Time: 30 - 35 mins

Ingredients:

Potatoes : 2, medium sized
Chickpea Flour / Gram Flour / Besan : 1 cup
Garam Masala : 2 tsp
Turmeric Powder : ¼ tsp
A pinch of hing
Salt to taste
Oil for deep frying

Method:

1. Cook, peel and mash the potatoes until smooth.

2. Combine the gram flour, mashed potato, salt, garam masala, turmeric powder and a tablespoon of hot oil in wide bowl.

3. Mix very well and make a soft sticky dough
by adding the water little by little.

4. Take a small portion of sev dough and fill
in the sev press.

5. Carefully press the sev press over the hot
oil.

6. Deep fry them on a
medium flame until light golden color, turn over to fry on both
sides evenly.

7. Drain them in a tissue paper. Cool down completely and
store in an airtight container.

You might also love to check these recipes:

Chenna Ki Kheer | Paneer Payasam Recipe | Easy Payasam Recipes

November 7, 2012

Paneer Payash / Chhena Kheer Recipe:
Preparation & Cooking Time: 10 mins
Serves : 2 persons

Ingredients:

Milk: 2 cups
Crumbled Paneer / Cottage Cheese : ¾ cup (You can also make paneer at home)
Sugar : 3 tbsp
Rice Flour: 2 tsp
Cardamom Powder : ¼ tsp
Chopped nuts

Method:

1. Dilute
the rice flour with a little water and set aside.

2. Bring the milk to a
boil. Add the paneer, sugar, cardamom powder and diluted rice flour mix
to the boiling milk, mix well and cook for 5 - 7 minutes.

3. Switch off the flame and garnish with chopped almonds and pistachios.

4. Let it cool completely and refrigerate it. Serve chilled.

You can also check other Sweets recipes here
Check out other recipes of Paneer here
Back to Recipe Index

Kara Sev Recipe | Easy Diwali Savoury Snacks Recipes

November 6, 2012

Karasev / Khara Sev Recipe:
Preparation & Cooking Time: 30 -40 mins

Ingredients:Gram Flour / Besan / Chickpea Flour: 1 cup, heaped
Rice Flour : 1 cup
Crushed Black Pepper : 2 tsp
Cumin Seeds: 1 tsp
Solid Ghee (not melted) : 2 tbsp
Turmeric Powder: ¼ tsp
Hing / Asafoetida : ¼ tsp
Salt to taste
Oil for deep frying

Method:

1. Combine the gram flour, rice flour, cumin
seeds, crushed pepper, salt, turmeric powder, hing and melted hot ghee in wide bowl.

2.Mix very well and make a soft dough
by adding the water little by little.

3.Knead the dough till very
soft. The dough
should be soft and smooth.

4. Take a small portion of dough and fill
in the murukku /
chakli press.

5. Carefully press the murukku press over the hot
oil. Deep fry them on a
medium flame until light golden color, turn over to fry on both
sides evenly.

6. Drain them in a tissue paper. Cool down completely and
store in a airtight container. Make your fun time your yum time and keep healthy lifestyle.

You can also check other Snacks recipes here
Check out other recipes of Gram Flour here
Back to Recipe Index

I prepared Kara Sev for my nephew because he's always busy playing card games with friends. Often times in the heat of the game, he skips meal time. This finger food goes out to all of you busy people who gives up meal time for

your fun time.

Bengali Rasgulla Recipe - How to make Rasgulla - Step by Step Recipe - Diwali Sweets Recipes

November 5, 2012

If you are looking for similar recipes then do check this rabri gulab jamuns, paneer kheer, shahi tukra, pala thalikalu and pala undrallu.And here's a full list of 101 Diwali Special Recipes

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Roshogolla / Rasagola / Rasgulla Recipe

Hari Chandana PIndianDessert
Prep Time: 30 mins | Cook time: 30 mins | Makes: 12 - 14 rasgullas

Ingredients:

Milk: 2 cups
Water: 1 and ¾ cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence
Method:

1. In
a vessel, bring the milk to a boil. Add a tablespoon of lemon juice
to it and mix until the milk curdles.

2. Keep stirring and then add the
remaining lemon juice. Keep stirring until the whey completely
separates.

3. Switch off the heat and strain

the paneer in a cheese cloth.

4. Wash the paneer with fresh water to
wash away the sourness of the lemon.

5. Bring the edges of the cloth up and
tie it together. Squeeze the excess water and hang the cloth above the
sink for 30 minutes.

rasgulla step by step recipe, rasgulla preparation, bengali rasgulla recipe, how to make rasgulla at home

6. Knead the paneer to make a smooth pliable. Kneading
the paneer is very important. Knead it for 10 minutes.

7. Divide the
paneer dough into equal size small portions and shape each portion into a
smooth round ball.

8. In a
wide vessel, add the sugar and water and allow the sugar to melt.

9. Now
reduce the heat to medium flame and add the rasgullas carefully.

10. Cover with a
lid and cook for 10 -15 minutes. Open the lid occasionally.

11. Then switch
off the flame and let them cool completely.

12. Refrigerate it and serve
chilled.

You might also like to check these sweet recipes:

Namak Pare ~ Nimki Recipe ~ Easy Diwali Snacks Recipes

November 2, 2012

If you are looking for more snack recipes then do check Methi na gota, Soya Peas Samosa, Peanut Chakli, Gur Para, Baked Namakpara, Bhutte Ka Kees, Gujarati Gathiya, Masala Pav, Kothimbir Vadi, Lobia Vada and Aloo Bhujia.

Nimki / Namak Para Recipe:
Preparation & Cooking Time: 45 - 50 mins

Ingredients:

Plain Flour / Maida : 1 cup
Melted Ghee: 2 - 3 tbsp
Ajwain / Carom Seeds: ¾ tsp
Salt to taste
Oil for deep frying

Method:

1. Combine the plain flour, ajwain seeds and salt in a wide bowl. Add the heated ghee to the flour and mix very well.

2. Make
a soft dough by adding the water little by little. Cover with a lid,
set aside for 30 minutes.

3.Then knead the dough for a couple of minutes
and divide into 6 equal portions.

4. Roll the each dough ball into a big
circle and cut into small strips or diamonds using a knife.

5. Heat oil in a
pan and when it is hot, drop the pieces in oil.

6. Deep fry them on a
medium flame until light golden brown color, turn over to fry on both
sides evenly.

7. Drain them in a tissue paper. Cool down completely and
store in a airtight container.

You might also like to check these recipes:

Shahi Tukra | Shahi Tukda Recipe | Diwali Sweets Recipes

November 1, 2012

Shahi Tuka / Shahi Tukray Recipe:
Preparation & Cooking Time: 45 - 50 mins
Makes about 16 pieces

Ingredients :

Bread Slices: 4
Milk : 2 cups
Sugar : ½ cup
Saffron : A pinch
Chopped Nuts
Oil for deep frying

Method :

1. Soak the saffron in warm milk and set aside.

2. Bring the milk and saffron milk in a heavy bottomed vessel. Boil the
milk until it reduces to a thick consistency. This is called rabri.
Refrigerate it for sometime.

3. Combine the sugar and little water and boil
until the syrup is sticky and thick. Remove from the flame and set
aside.

4. Remove the corners of the bread and cut into pieces.

5. Heat oil in a pan for deep frying. Deep fry the bread pieces until golden brown color and crisp.

6. Soak the fried bread pieces in the sugar syrup for a minute and arrange them in a plate.

7. Pour the rabri over the arranged bread pieces to soak well.

8. Garnish with chopped nuts and serve chilled.

You might also like to check these recipes:

Potato Murukku / Aloo Murukulu Recipe | Diwali Snacks Recipes

October 30, 2012

Potato Murukku / Aloo Murukulu Recipe
Preparation & Cooking Time: 30 - 40 mins

Ingredients:

Potato : 1 big sized
Rice Flour : 1 and ½ cups
Cumin Seeds / Carom Seeds: 1 tsp
Red Chilli Powder: 1 teaspoon or to taste
Salt to taste
Oil

Method:

1. Cook,
peel and mash the potato until smooth.

2. Combine the rice flour, cumin
seeds, salt, red chilli powder, mashed potato and 3 tablespoons of hot
oil in wide bowl.

3. Mix very well and make a soft dough
by adding the water little by little. Knead the dough till very
soft. The dough
should be soft and smooth.

4. Take a small portion of dough and fill
in the murukku /
chakli press.

5. Carefully press the murukku press over the hot
oil and deep fry the murukulu until golden color on both sides.

6. Remove
from the oil and store in a airtight container.

You can also check other Snack recipes here
Check out other recipes of Potato here
Back to Recipe Index

Diwali Sweets and Savoury Snacks Recipes | Deepavali Special Recipes 2012

October 30, 2012

Diwali / Deepavali Special Sweets and Savory Snacks Recipes
Hari Chandana P Indian festival Recipes
10 mins
40 mins

Khoya Besan Laddu	Chocolate Khoya Burfi	Microwave Besan Ladoo
7 Cup Burfi	Rava Milkmaid Ladoo	Bengali Rasgulla
10 Min Microwave Palkova	Atta Ladoo	Rava Appalu
Tambittu Unde	Kakara Pitha	Amaranth Burfi
Paal Rava Kesari	Rava Ladoo	Rabri Gulab Jamuns
Pumpkin Halwa	Paneer Payasam	Shahi Tukda
Semiya Payasam	Coconut Kheer	Chana Dal Payasam
Sooji Ki Kheer	Ragi Vermicelli Kheer	Wheat Rava Kheer
Millet Coconut Kheer	Makhane Ki Kheer	Rava Kesari
Ragi Coconut Burfi	Besan Peda	Custard Powder Halwa
Godhuma Sunnundalu	Kaju Katli	Kobbari Undalu
Dates Peanuts Ladoo	Vermicelli Laddu	Badusha
Besan Halwa	Coconut Condensed Milk Ladoo	Paakundalu
Besan Burfi	Mysore Pak	Besan Ladoo
Boondi Laddu	Semiya Coconut Burfi	Sunnundalu
Roasted Gram Coconut Ladoo	Healhy Peanut Ladoo	Bellam Sunnundalu
Rava Kajjikayalu	Pesara Sunnundalu	Bread Rasmalai
Ragi Peanut Laddu	Kobbari Louse	Ariyunda

Snacks:

Peanut Murukulu	Baked Nimki	Gujarati Gathia
Savory Diamond Cuts	Banana Chips	Roasted Makhana
Kothimbir Wadi	Aloo Bhujia	Palak Sev
Kara Sev	Namak Paare	Aloo Murukulu
Biyyam Pindi Janthikalu	Palakayalu	Spicy Mint Puffed Rice
Puffed Rice Chivda	Sev	farsi Puri
Venna Murukulu	Kobbari Chegodilu	Vermicelli Murukulu
Lobia Vada	Atukula Vada	Rava Vada
Mirchi Bajji	Semiya Roasted Gram Chakli	Masala Peanuts
Mint Thattai	Spinach Bajji

Diwali Lunch Menu

Tindora Coconut Fry	Gutti Vankaya Senagapindi	Yam Lemon Curry
Bhindi Sambhariya	Gongura Pulusu Kura	Panasa Pottu Kura
Lachko Dal	Gujarati Dal	Dal Lucknowi
Moong Dal Drumstick Sambar	Alachandala Sambar	Brinjal Sambar
Drumstick Rasam	Bottle Gourd Chutney	Snake Gourd Sesame Chutney
Pulihora	Pepper Pulihora	Avial

How to Make Spiced Apple Jam at Home | Homemade Jam Recipes

October 22, 2012

Homemade Spiced Apple Jam / Butter Recipe
Preparation & Cooking Time: 25 - 30 mins

Ingredients:

Apple Pulp: 2 and half cups (approx. 3-4 apples)
Sugar : 1 cup
Ginger Paste: 1 and half tsp
Cinnamon Powder: ½ tsp
Cloves Powder: ¼ teaspoon or more
Lemon Juice: 1 tsp

Method:

1. Wash, peel, core and dice the apples.

2. Grind them in a mixer grinder to make the pulp.

3. Combine the apple
pulp, sugar, ginger paste, powdered cinnamon and powders cloves in a
heavy bottomed pan and
cook until a thick consistency.

4. Stir occasionally to prevent scorching. The jam should be thick and easily spreadable.

5. When it's done, add the lemon juice and mix very well.

6. Switch off the flame and let it cool completely.

7. Store in a sterilized jar in the refrigerator for a couple of weeks.

You can also check other Jam recipes here
Check out other recipes of Apple here
Back to Recipe Index