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#laukibarfi #sweet#This dessert is truly amazing! This time, I tried to make something healthier, so I came up with this lauki barfi. It sounds odd, but try this unique recipe out - somehow it works and tastes delicious! This would also be great if you are fasting. Ingredients: 1 medium size lauki, no seeds ½ cup dry milk powder ½ cup dry almond flour ½ cup sugar or to taste 2 tbsp ghee or unsalted butter A few flakes saffron 1 tsp cardamom powder For garnish - pistachio, cashew and almond - sliced Method: Peel and grate the lauki and press out the water, then keep aside. Meanwhile, take a cup and add 2 tbsp milk and saffron, then keep aside. Start a wok or pan on medium low heat and add ghee or butter and wait for a minute. Add lauki and roast for 10 minutes or until the pan is not sticky. Stir often. Add milk powder and almond flour and mix, then add cardamom powder and mix again. Now add sugar, stir everything very well then add saffron and mix for a minute. Take a tray and spread ghee, then add the lauki mixture. Wait for 5 minutes. Garnish with pistachio, cashew and almond. Keep in the fridge for 6 - 8 hours or overnight. Cut in slices and serve this unique sweet dish. Note: If the barfi is a little soft, add 2 tbsp corn flour or add more dry milk, then keep in the fridge.

#kamalkakrirecipe #pickle#recipe#sounds weird to prepare achaar from kamal kakri (lotus root), but it is really tasty and crunchy in texture. Lotus roots are consumed as a vegetable in Asian countries, extensively in China, Japan, and India: sold whole or in cut pieces, fresh, frozen or canned. It has crunchy texture with sweet-tangy flavours, These are also promoted have purported diuretic, antidiabetic, and anti-inflammatory properties Although traditional pickle is not considered healthy, lotus root pickle may give some mental satisfaction that you are eating a healthy vegetable. Ingredients Makes 1 medium bowl 1 cup kamal kakri (lotus root) - washed, peeled and cut into small chunks ¼ cup green chili - cut into thin slices ⅓ cup turmeric powder 2 tbsp red chili powder (adjust as per taste) 2 tsp Kashmiri mirch - for color 2 tbsp kalonji (Nigella/ Black seeds) ½ cup mustard oil 3 tsp mustard seeds 2 tbsp methi (fenugreek) seeds 2 tbsp amchoor powder (dried mango powder) 2 tbsp fennel seeds 1 tsp hing powder ⅓ cup salt (adjust as per taste) Method Boil water in a pan, add lotus root chunks, take it out after about a minute, strain out the water and keep aside. Add salt and turmeric powder to the lotus root chunks, mix it and keep for a 1 day. If possible, keep outside in the sunlight. Drain out any water, and spread the pieces to dry out (for about 5-6 hours). Dry roast fennel seeds, kalonji seeds, mustard seeds, fenugreek seeds for about 2 minutes on low heat then crush to a coarse powder. Heat oil on low heat and add hing. Wait for 10 to 15 second. Now, Mix lotus root chunks, green chilli, roasted spices, other spices and oil. Transfer to a jar. Cover and keep in the sunlight for 3-4 days. Enjoy !

#paanicecream🍧 #This refreshing paan ice cream is great to beat the heat this summer (or to enjoy in any other weather too!). This ice cream has all the flavors of meetha paan and is sure to be your new favorite. It’s easy to make too - sometimes the best recipe starts with a short cut, and here I started with vanilla ice cream. It is a super yummy recipe! Serves: 5 Ingredients 1 liter vanilla ice cream 8 - 10 paan leaves - finely chopped or make puree 4 tbsp gulkand (rose petal jam) 2 tbsp fennel seed (crushed) 2 tsp mishri (sugarcandy) 3 dates - chopped 8 mint leaves (for garnish, optional) ⅛ tsp mint extract Few drops green food coloring Coconut for garnish Method First, take the vanilla ice cream and leave for about 5 minutes or until it is a little soft. Take a big bowl and mix the ice cream with a spatula. Add paan leaves, mishri, chopped dates, and mint extract. Mix and add green color. Make sure to mix well. Pour into ice cream cups or any box. Put in the freezer overnight. Garnish with paan chutney, coconut, mint leaves, and fennel seeds. Note: If you’d prefer it to be less sweet or don’t have vanilla ice cream, use a pint (small carton) of heavy whipping cream instead of vanilla ice cream. Make puree from the paan and milk mixed together instead of chopping. Need more recipes? See my cookbook: https://www.amazon.com/Muditas-Kitchen-Delectable-Vegetarian-Recipes/dp/154073522

#summerdessert🍒🍈🍓🍇🍑🎂☀️❤️ #make to easy #add fruits and pound #cake, ready.

#Pitod ki Sabzi is a traditional #this Rajasthani dish. This is similar to gatte ki sabzi but more delicious and tastes similar to paneer ki sabzi, but does not use any vegetable or paneer. Rajasthan is a desert state with little vegetation and that is why people are accustomed to using fresh vegetable alternatives. If there are no vegetables in your fridge and you still want to make something special then do prepare Rajasthani Pitod ki Sabzi#recipeonmywebsite Serves: 4 Ingredients 1 cup gram flour (besan flour) 2 cups sour curd (dahi) 4 tbsp oil 2 pinch hing (asafoetida) 2 tsp jeera (cumin seeds) 2 tsp grated ginger 2 tsp red chili powder 2 tsp turmeric powder 2 tsp coriander powder ½ tsp garam masala 2 green chili - split Salt to taste 2 tbsp cilantro/ coriander leaves for garnish Method Sift besan in a deep bowl. Add salt to taste and mix Add 1 cup curd. Mix well Add 2 cups of water and mix using a whisker and make sure there are no lumps remaining Add 1 tsp red chili powder, 1 tsp turmeric powder and 1 tsp coriander powder and mix again Put a large karahi on medium heat and add 2 tbsp oil in it. Add 1 tsp cumin seeds when the oil is hot. Add a pinch of hing when cumin seeds crackle Add the besan batter and cook on a high flame, until a boil. Make sure that you stir continuously with a spoon. Else it will stick to the bottom Lower the flame to medium-high and cook the batter until it is a little thick (4-5 minutes) Meanwhile, take a large plate and grease it Well. Transfer the batter to this greased plate Using the spatula, spread the thickened batter evenly and let it set till it is solid (about 20 - 25 minutes) Take a sharp knife and cut it into diamond shapes and keep aside

#butternaan😋 Naan, flatbread and a must eat at an Indian restaurant is traditionally baked inside blazing-hot clay ovens (Tandoor). I am presenting a homemade version that is actually quite easy to make on a hot skillet and stove top and is fluffy, crispy outside/ soft inside and very tasty Ingredients Make 10 naan medium size 3 cups +1/2 cups All purpose flour Packet (8 gm)/ 2 ¼ tsp dry yeast 3/4 cup water lukewarm 1/2 cup plain yogurt (dahi) room temperature 1 teaspoon sugar 1 teaspoon salt (or to taste) 3 tablespoon melted butter and more for naan on top 4 tablespoons kalonji (optional) Method In a bowl, mix lukewarm water and sugar. Sprinkle the yeast on top.Keep aside and let it rise for about 10 minutes till it is bubbly. Mix 3 cups of flour, salt, plain yogurt and melted butter in a big wide bowl. Add the yeast mixture. Mix and knead well to form a soft dough. Add water as required. Keep adding more flour if you find the dough too sticky or add additional water if the dough is hard. Knead for about 8-10 minutes till it is soft and non sticky Put the dough in an oiled bowl and cover with a wet towel or cling wrap and place in a warm place. Let the dough rise till it is double in volume (About two hours). Once the dough has doubled, remove the towel/ cling and punch the dough down. Divide the dough into ten equal pieces. Take each piece and form a ball. Flatten and roll into round flat bread shape (About 5 mm thick) Sprinkle a bit of the kalonji on top of each naan and roll it in the dough. Place the naan on a hot tawa/griddle. When they start to bubble, and the edges turn slightly brown, flip it and cook on the other side. Roast both sides on a flame (alternately, you can put it in toaster till it is slightly crispy) Spread butter on the top and serve hot with Matar (Dry peas) curry or Chole (Chickpeas/ Garbanzo beans curry)or any curry. Note: you can store it for about 1 week in the fridge. Whenever you need, roast it in the toaster and serve.

#These Protein-Packed #Green Moong & #Kala Chana Idlis are a healthy and nutritious twist on traditional idlis. Made with soaked green moong dal and kala chana, they are soft, fluffy, naturally gluten-free, and rich in plant-based protein. Perfect for breakfast, snacks, or a light meal, these idlis are steamed to perfection and finished with a flavorful tempering of mustard seeds, curry leaves, and red chilies#recipe 👇🏾 Ingredients the Idli Batter ½ cup kala chana (black chickpeas), soaked overnight 1 cup green moong dal, soaked overnight ½ onion, roughly chopped 3 green chilies 3 cloves garlic 1 tsp salt, or to taste 1 packet Eno fruit salt For the Tempering 1 tbsp oil ½ tsp mustard seeds 3 dried red chilies 8–10 curry leaves A pinch of hing (asafoetida) Instructions Drain the soaked kala chana and green moong dal. Add the kala chana, moong dal, onion, green chilies, garlic, and salt to a blender. Grind into a smooth batter, adding a little water if needed. Transfer the batter to a bowl and mix in the Eno fruit salt just before steaming. Stir gently. Grease the idli molds with a little oil. Pour the batter into the idli molds. Place the molds in a preheated steamer and steam for 12–15 minutes, or until a toothpick inserted comes out clean. Allow the idlis to cool slightly before removing them from the molds. Tempering Heat oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and hing. Sauté for a few seconds. Pour the tempering over the warm idlis and serve. Serving Suggestions Serve hot with coconut chutney, mint chutney, tomato chutney, or sambar.# if you don’t like eno or soda , just ferment for overnight . Then make idli.

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. INGREDIENTS Serves: 6 2 cup all purpose flour ½ cup ghee 1 tsp salt (adjust to taste) ½ tsp ajwain ( carom seed) water for kneading into dough Filling 1 cup moong dal soaked for about 3 hours or overnight 1 tsp salt (adjust to taste) 2 tsp crushed fennel seed 2 tsp red chili powder (adjust to taste) 2 tsp amchoor powder (Dried mango powder) 1 tsp ginger powder 1 tsp hing ½ cup besan 1 tsp cumin seed 1 tsp garam masala 2 tsp oil plus additional oil for frying Method Dough Take a bowl and add flour, salt, ajwain (Carom) and ½ cup oil. Mix and make a hard dough with water. Let the dough sit for about an hour Separate the dough into 16 equal sized pieces Filling Grind soaked dal in a food processor, so that it is little granular and not fine paste. Take a wok or fry pan and put on slow - medium heat. Add 2 tbsp oil and wait until hot, add cumin seed and hing. When crackling starts, add dal and stir for about 15 minutes (or more until dry). Add red chili powder, salt, fennel seed, ginger powder, amchoor powder and garam masala. Stir for a couple of minutes. Let it cool for about ½ hour or more. Grind in a food processor to remove chunks, if required. Roll one piece of dough (about 2 inch diameter) and add about 2 tbsp of dal mixture. Fold well, seal and roll again ensuring the filling does not come out. Repeat the process till you have rolled all Kachoris. Let the Kachori sit out and dry for about ½ hour. Heal oil in a fry pan or a deep fryer on medium heat When oil is hot, reduce the heat and fry the kachoris until golden on both side Make all kachori in the same manner. Serve with any chutney! Enjoy!

#mangochlie #pickle#Green Mango Pickle with Garlic and Green Chili is a bold, rustic Indian pickle that captures the essence of early summer. Made with firm, unripe mangoes, this pickle balances tanginess, heat, and aromatic spices in a way that instantly elevates any meal. The sharp bite of fresh green chilies, the earthy warmth of garlic, and the deep flavors of mustard seeds and oil come together to create a pickle that is both vibrant and addictive. Ingredients 2 cups raw green mangoes (firm, sour) 12–15 green chilies 1 whole garlic bulb (about 15–20 cloves) 3 tbsp salt 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp mustard seeds 2 tbsp fenugreek seeds 2 tbsp fennel seeds (optional) 1 tsp asafoetida (hing) 1 tbsp nigella seeds (kalonji). 1 to 1½ cups mustard oil Juice of 1 lemon (optional) Preparation 1. Prep the vegetables Wash and dry mangoes and chillies completely. Cut mango into small cubes ~ ½ inch (keep peel if tender). Slit or chop green chilies. Peel garlic cloves and cut large cloves into pieces. Moisture shortens pickle life, so make sure ingredients are fully dry. 2. Roast spices Dry roast on low flame for 2-3 minutes Fenugreek seeds Mustard seeds Fennel seeds (if using) Nigella seeds (if using) Cool and crush lightly. 3. Mix, In a large bowl combine:Mango, chilies,garlic, salt,tumeric, red chili powder, roasted and crushed spices. Mix very well. 4. Heat oil Heat mustard oil until it just starts smoking lightly (Do not heat till it smokes fully, else color will darken), then cool until warm. Pour over the pickle mixture and stir well. 5. Mature the pickle: Transfer to a clean dry glass jar. Keep on sun for 3 to 5 days. The mango softens and absorbs flavors over time. Storage:Always use a dry spoon