Anjeer (fig) ki barfi

#Pav bhaji is a popular Indian fast food dish that originated in the state of #Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India.#recipe on. Website #mudita’skitchen.

#naan baked with peach and cheese #peach#mozzarella 🧀#herb#mudita’skitchen.

This recipe is great to make if you have leftover# dal #chawal or #kichri! This is for slightly #spicy #parathas, but you can change the amounts as you like#mudita’skitchen#paratharecipes#recipe. Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour 2 tsp red chilli powder or to taste 1 tsp salt 1 green chilli - finely chopped 1/2 cup oil Method Take everything except for the oil and mix it to make a dough. Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches. Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready! Serve with pickle and tea.

#besancheela😍 #vegetable #healthyfood #healthybreckfast😋😋 #easy#brunch-time#mudita’kitchen.

#There is no better Indian snack than #Khasta #Kachori. #Crispy shells stuffed with lentils and spices provide a unique taste and texture. This is a very authentic recipe for khasta kachori, you can store it for about 1 week and enjoy any time with tea or coffee. #mudita’skitchen#recipeonmysite #indiansnack #recipe.

#cake#This cake is great tasting and visually appealing. Perfect recipe for special occasions#mudita’skitchen#rasberrycake #almondcake🍰 #mother’sday#delicious #fancy#recipeonmysite .

#paanbarfi#Amazing this sweet dish! It is a little different but I am sure you will like it. It's very refreshing, and tastes like heaven#paanberfi#mudita’skitchen#indiansweet#dessert. INGREDIENTS 1 cup khoya 1/2 cup paneer ¼ cup sugar 2 tbsp Butter or ghee or as required 1 tbsp cardamom powder Few thread saffron Silver varak crushed almonds (optional) 3 paan leaves (betel leaves) METHOD First, take a tray and spread the butter. Add paan leaves in the blender and grind till crushed. Add khoya & paneer and run blender till it makes a uniform thick paste (1 -2 minutes) Add cardamom powder and saffron. Take a fry pan and add the ghee and put the burner on the slow heat. Add khoya, paneer mixer and stir with ghee for about 4 to 5 minutes. Transfer the mixer to the tray and spread. Now spread the chandi varak or (almond). Set the barfi for 4 to 5 hours or overnight. Cut into rhombus shaped pieces. Serve any time Enjoy!

#BakedAsparagus #cherrytomatoes#salad#dressing #This healthy, delicious recipe is a perfect side dish! Asparagus is very nutritious, and this is a great way to get some vegetables in while making them taste great#mudita’skitchen. Ingredients 12 asparagus stalks, remove bottom ½ - 1 inch 1 cup cherry tomatoes cut in halves 1 cup fresh mozzarella cheese ½ cup fresh basil - washed and cut Salt and pepper to taste Balsamic vinegar for garnish Method Preheat the oven to 375F. Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap. Add salt, pepper, and optionally garlic powder. Spread mozzarella cheese and add a little salt and pepper (optional) to your taste. On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar. Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting. Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side. Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

Paan Laddu is a delicious, elegant, quick and rich dessert made with Paan leaves, gulkand, condensed milk and coconut. Fresh Paan leaves and gulkand provides an authentic paan flavor and will wow your guests. Ingredients Serves 8 ½ cup condensed milk 4 paan leaves 1-1/2 cup coconut powder ⅓ cup Gulkand Nuts (optional) Rose Petals Ghee Food color - Green Method Add condensed milk and paan into a food processor or grinder and grind for about 2 minutes till leaves are crushed (Do not make a paste) Add 2 or 3 drops of green color and turn the grinder for a few seconds to mix. Keep aside. Put a pan on slow heat and add 1 tbsp ghee. Add 1 cup coconut powder when the ghee has melted. Keep stirring and roast for about 1 minute on very low heat otherwise the coconut will burn. Keep aside. Put another pan on slow heat and add condensed milk, paan mixture and mix until thick (about 3 to 5 minutes). Remove from heat. Add roasted coconut into the condensed milk- paan mixture and mix well to make a dough. Mix ½ cup coconut and 2 tbsp rose petals in a bowl and keep aside. Divide paan mixture and divide into 8 equal parts. Take a part and roll it into a flat disc about 2 inch diameter using your palm. Add 1⁄2 tsp gulkand and nuts, if desired. Roll in your palms to make a laddu. Roll into coconut - rose petal mixture and keep it on a plate. Repeat to make the rest of the laddus and keep in the fridge for about ½ hour. To serve, sprinkle coconut and rose Petals on top! Note: You can cut laddu into 2 or 4 parts and serve. It will be tastier if you make it on the previous day and serve the next day.