#parwalmithai#sweet#This sweet dish is very unique, colorful, and appealing#recipeon👇 Ingredients: Serves 6 10 to 12 fresh parwals - peeled ½ cup khoya 1½ cups sugar 2 tbsp almonds - finely chopped 2 tbsp cashews - finely chopped 1 tsp cardamom powder A few pieces chandi varak Method First, take a wide pan and add 1 cup sugar with 1 cup water. Next, put on the burner on medium heat. Cut halfway through the middle of the parwals and steam for about 3 to 5 minute. Make sure that the parwals do not break. Now, add the parwals to the sugar syrup. Wait for about 5 minutes. Meanwhile, take the khoya and add ½ cup sugar or to taste, cardamom powder, almond, and kaju. Leave the parwals in a strainer for about 5-10 minutes. Then, refrigerate for about 5 minutes. Stuff the parwals with the khoya mix. Decorate the chandi varak. Now, keep the parwals in the refrigerator for about 1 hour or more. Enjoy! Serve cold.

#This recipe is great for the wintertime or any time , because everyone craves sugary food. Commonly, people make gond laddu, and this is an easier version of that dish. Like always, this is an easy and tasty recipe#whole-wheat barfi#barfi#easy#recipeon👇🏾 Ingredients Serves: 12 to 15 pieces 1 cup whole wheat flour (atta) ½ cup ghee or butter or as required ⅓ cup sugar or to taste, I use brown sugar ½ cup almond flour ( optional) ½ cup gond (found in Indian stores) ½ cup chopped dry fruits and nuts like almonds, raisins, cashews (I used just almonds here) Method Crush the gond into small pieces and keep aside. First, take a heavy pan and add ghee or butter and set at a slow heat. When melting the ghee, add the flour and stir for about 25 to 30 minutes. Meanwhile, take another pan and add sugar with ¼ cup water on slow heat. Mix, and heat on unto see the thread is coming, for about 5 minutes and keep aside. And cover the syrup we need warm, not boiling. When the aroma comes and the color changes to pink, add the gond and mix for a few minutes until the gond begins to puff up. If needed, add more ghee. Add almond flour at this time if desired Add into the sugar syrup . Mix until the texture is thick then transfer to the tray. Spread and and decorate with the dry fruits and keep for about ½ - 1 hour and then cut the pieces as you like. Cut before to set otherwise, so hard cut Let the barfi sit for at least 6-7 hours. Enjoy!!! Note : we need sugar syrup warm not boiling, and four dough also .

#Mixvegetableachar#pickle#This is a seasonal pickle and is generally prepared in summer. I used carrots, green chili and cauliflower but additional vegetables like turnip, ginger, garlic or any other crispy vegetable can be used. This can be made fast in small batches and consumed fresh. If you need to store for longer periods, it needs to be refrigerated. It's very tasty and can be served with any Indian food. Doesn't matter when you want to eat or serve#recipeon👇🏾 Ingredients: 3 medium size carrots - washed and cut bite size and surface dried to get rid of moisture ½ cup cauliflower, washed and cut small size - dried to get rid of surface moisture 4 green chilis, wash and cut bite size - dried to get rid of surface moisture 2 tsp amchoor (dry mango) powder 2 tbsp mustard seeds - crushed 2 tsp coriander powder 2 tsp fennel seed crushed 1 pinch hing/ asafoetida 2 tbsp red chilli powder 2 tsp turmeric powder 2 tsp methi seeds crushed 2 tbsp salt or to taste ( Reduce salt if you want to consume it in less than a week) 4 tbsp mustard/ sarson ka oil (or more if required) Method: Take an airtight glass container, sterilize and keep aside. Take a bowl and mix all dry ingredients. Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes. Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices.Now add carrots, green chillies and cauliflower. Mix very well and put in the glass container. Keep the container in sunlight for 5 day or more. Achaar is ready! Enjoy!

#onionkulcha#tasty#indian bread#This kulcha recipe is easy to prepare, very soft and tastes excellent. For this recipe, I prepared it on a tava/ iron griddle.

#paanladdu#indian food#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#laddu#paan#recipeon👇🏾 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. See similar recipes on my cookbook on Amazon

#pasta This creamy vodka pasta is absolutely delicious. It’s easy to make, and is the perfect weeknight dinner! Serves: 4 Ingredients: 1 pound penne or any pasta 4 oz parmesan cheese 2 tbsp extra virgin olive oil and more for drizzling 4.5 oz tube double concentrated tomato paste 1 tsp red chili flakes 1 medium size onion - finely chopped 4 garlic cloves - finely chopped 2 oz vodka ¾ cup heavy cream Salt and pepper to taste Basil or rosemary, for garnish Method: Cook the pasta according to the box. Keep a cup of pasta water to the side. As the pasta cooks, continue with the other preparation. Take a fry pan with oil and put on medium heat. Add onion and garlic. Wait until the onion is golden brown or about 5 minutes. Keep stirring and add the tomato paste and chili flakes. Stir very well and keep on heat for about 5 minutes or until the paste is a darker red. Add the vodka, then reduce heat to low. Then, add the heavy cream. Mix until a sauce forms. Mix the pasta with the sauce. Add half the pasta water and parmesan cheese, mix until the cheese is melted and the pasta is coated. Add more pasta sauce according to how thick you want the sauce. Finally, add salt and pepper to taste. Garnish with basil, olive oil, and parmesan cheese#recipeon👇🏾

#paratha#gobhiparatha#This paratha recipe is really delicious. And it tastes amazing#recipeon👇🏾 Ingredients Makes 6 paratha on medium size 2 cup whole wheat flour ½ cup for dusting Salt to taste 1/2 tsp red chilli powder or taste 2 green chilli- finely chopped 2 cup cauliflower grated or finely chopped 1/2 cup coriander leaves finely chopped ½ cup onions - finely chopped (optional) ⅓ cup oil for roasting Water Method To make the dough, add salt to the flour and mix. Then add the oil and mix. Finally, add water and knead until the ingredients are combined. And make a dough. If required add more water. Spread oil on the surface and cover the lid and rest for 20 minutes. Stuffing Take the cauliflower, green chilly, coriander, onions (if you want)salt and red chilly. Mix everything in a bowl and keep aside. Not too long. When you start, then add the spice. Divide the dough into balls. Roll the paratha, and dust the paratha with flour to prevent it from sticking. Roll the dough to a 2 inch diameter and spread oil on it. Add stuffing in the dough . Make a circular paratha with a 6 inch diameter. Cook both sides on a flat preheated pan and spread the oil into both sides. Cook until golden brown. Bake all parathas in the same manner. Your parathas are ready to eat! Serve with yogurt and pickles or tea. Or butter.

Happy Holi to all !!!

Most of the pickles in the market are made with oil and have a thick layer of oil, which helps preserve the pickle. I like my lemon pickle made without any oil. I used an old family recipe that has been passed down by my grand mom. The beauty of this pickle is enhanced by the "no-oil" factor and can be stored for years#pickle#lemonspickle# Oilless#recipeon👇🏾 Ingredients- 6 lemons (12 if they are smaller) ½ Cup salt ¼ Cup red chilli powder ½ Cup sugar 3 tsp turmeric powder 1 tsp methi seeds (Fenugreek seeds) 1 tsp black mustard seeds ¼ tsp hing powder (Asafoetida) Juice of 1 lemon (2-3 if smaller) Large glass jar, approx 2 liters or ½ gallon Method Take a sharp knife and cut the lemons, 1 lemon is 8 piece Then, take a fry pan and add methi seeds, mustard seeds and hing, then roast on slow heat for about 3 minutes. Now, grind above into powder Take a big wide bowl and mix salt, red chilly, sugar, turmeric powder and methi powder(mustard,hing) prepared above Add lemon pieces to the bowl and mix so that spice coats all the pieces Transfer the bowl content to the jar. Make sure jar is totally dry without any moisture Mix and add lemon juice. Close the lid and mix the lemon with spice Now, keep in the sun for about 15 days - 30 days depending on weather and sun intensity till lemos are tender. If required, add more lemon juice Pickle is ready to eat. Store it in an airtight container. Will last 1 year or more depending on conditions.