#sandwich #gulabjamun #sweet#Gulab Jamun are the ‘go to’ sweet dish in South Asian countries and Gaulab Jamun sandwich is the fancier and better tasting version of the popular gumal jamuns. It is a very elegant and tasty gulab jamun dish. When you look at it and taste it, it seems difficult to make. But, believe me and believe yourself, when you start the recipe, it is not too difficult and the end result is worth the effort. Nothing is too hard in cooking. Make sure to follow the recipe step by step and make the dish. It is made of Khoya, paneer and sugar#recipe on my website. Ingredients Makes 10 Gulab Jamun Sandwiches For gulab jamun 1½ cup khoya - roasted ( 1 cup for gulab jamun and ½ cup for stuffing) ⅓ cup paneer 2 tbsp all purpose flour 2 tbsp sugar ¼ tsp baking soda Oil for frying 1 tsp cardamom powder Pistachio and almonds - sliced (for garnishing) For syrup 2 cup sugar 2 cup water 1 tbsp lemon juice Few flakes of saffron

#stuff Parwal#curry#indianfoodrecipes #Try the delectable and spicy taste of stuffed parwals, a traditional Indian dish where parwals are stuffed with aromatic spices and cooked. Perfectly paired with roti, paratha, or pooris, stuffed parwals are a delightful addition to any meal. Parwal, also known as patol, parval or pointed gourd is widely cultivated in Eastern and Northern India. It is a nutritional vegetable, tasty and very simple to make. Stuffed parwals recipe is similar to the way we make other stuffed vegetables (bitter gourd, eggplant etc.). Try this flavorful and nutritious recipe to savor the magic of simple, authentic Indian cooking! Makes: 15 parwals Ingredient 15 long parwals 2 tbsp ginger garlic paste (optional) 2 tsp red chilli powder 2 tsp turmeric powder 2 tsp amchoor powder 2 tbsp coriander powder ½ tsp cumin seeds (Jeera) Salt to taste Oil for seasoning 2 tsp tawa fry masala (optional) Method Wash Parwals and scrape the peel, keep aside Cut lengthwise half deep. Mix all spices (except cumin seeds) with 1 tbsp oil, and stuff into the cut parwals. Keep aside. Add 2 tbsp oil to a frypan and put on medium heat. Wait for oil to get heated. Add cumin seeds and wait for cumin seeds to crackle. Add all parwals, add ½ cup water, mix and cover with a lid. Lower the heat, mix often (every two minutes) and wait until parwals are tender (about 10 to15 minutes). Keep the lid closed after mixing. Put off the heat, and keep the lid closed for about 2 minutes or more before serving. Served with Roti or paratha. Note: Add 2 tsp achar masala to make it spicier. Wait till the parwals are tender and cooked completely before serving. Otherwise, it does not taste good. Check frequently. If the parwals have thick seeds, remove seeds before stuffing the masala. Parwals are good to eat during travel with poori or paratha. Store in the fridge for 2 or 3 days.

#kajukatli #kaju❤️ #sweet#fancy#Kaju (Cashewnut) Katli is probably the most popular sweets in India. It is the most bought and gifted sweets during festival season and for other occasions. People always admire it if you serve or give a gift of Kaju Katli . General thinking is that kaju katli is difficult to make at home but surprisingly it is very quick and easy to make. Just follow my recipe step by step and you can make Kaju katli that tastes and looks similar to that sold at large sweet shops. No one will believe that it is homemade. Ingredients: Make 500 gm. 250 gm Kajus (Full or split or broken) 50 gm. milk powder 160 gm. Sugar 100 ml water Saffron (optional) Edible silver/ chandi varak (Optional for garnish) One thick plastic sheet, or parchment paper for rolling Method: Place Kajus, about 1/2 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining Kaju chunks back into the food processor and pulse. Repeat until all Kajus are transformed into flour. Make sure you do not pulse too much else Kajus will release fat making it non suitable for the recipe.. Mix Kaju flour and dry milk in a container. To prepare sugar syrup, add sugar, water and saffron in a shallow pot and heat on low-medium flame. Heat for about 3 to 5 minutes till large bubbles start rising and you see two threads when you take a drop of syrup and pinch between two fingers and release fingers. Stir often. Turn off the heat and add Kaju - milk powder mix to the syrup. Mix everything very well so that it becomes like dough. Spread it in the pan and let rest it cool. Dough should be firm and stiff. If it is sticky, add Kaju flour one spoon at a time to make it firm and stiff. Remove the dough and knead it for about 2-3 minutes by keeping it in between thick plastic sheets. Keep the dough between plastic sheet and roll the dough into a flat sheet about ¼ inch thickness (like a big chapati) Wait for about 5 minutes and garnish with edible silver foil (silver varak) and cut into diamond shapes of desired size. Keep it in the refrigerator for about an hour for it to set. Store it in the refrigerator. Enjoy!

#channa#dal#breakfast #Not all lentils have to be cooked to form a curry. This dish is just lightly spiced and flavored and has no sauce. This is delicious and good with both rice and Indian bread#recipeon👇🏾 Ingredients 3 tbsp vegetable oil 2/3 tsp cumin seed 1 tsp mustard seeds 1-2 dried red chillies - broken in half 8-10 curry leaves 1/2 onion - finely chopped 1/4 tsp turmeric powder 1/2 cup Bengal gram ( Chana Dal), washed well and soaked overnight Salt to taste 1 tsp lemon juice 4 tbsp grated fresh coconut or 2 tbsp dry unsweetened coconut Method First take a pan and add oil. When the oil is heated, add the mustard seeds, chillies and curry leaves. When the seeds crackle, add the onions. Mix for 2 minutes. After that, add chana dal and stir for 1 minute. Now, close the lid and wait until the lentils are tender. Add lemon juice, salt, and coconut. Ready!

#tindora #curry#This is a delicious dry curry! Tindora is a small green colored vegetable which looks like a baby cucumber. It’s a crunchy, low calorie, and high fiber vegetable. The curry goes with roti, yogurt and rice, and even sambar#indiansabjirecipe Ingredients: Serves: 4 250 gm tindora/ivy gourd (can be found in Indian stores) - washed and chopped 1 tsp cumin seeds 3 to 4 dry red chilli 1 to 2 green chillies - chopped 1 pinch hing/asafoetida ½ tsp haldi/turmeric powder ½ tsp red chilli powder ½ tsp garam masala 1 tsp coriander powder 1 tsp salt or to taste 1 tsp lemon juice or 1 tsp amchoor powder 1 tbsp oil For garnish, 2 tbsp chopped cilantro Method Take a wok or a fry pan and add oil, then put on medium heat. Wait until the oil is hot. Add cumin seeds, hing/asafoetida and wait until the seeds crackle. Now add dry red chili and green chili. Stir 30 seconds and add tindora. Stir everything and add the dry spices - salt, turmeric, red chili powder, and coriander powder. Mix very well, and cover the pan for about 10 to 15 minutes on slow heat or until the tindora is tender. Mix often so that the tindora doesn’t burn. Add lemon juice or amchoor powder and garam masala. Mix and wait for a minute. Now turn off the heat. Cover for about 2 - 4 minutes. Garnish with chopped cilantro. Enjoy!

#wrap#healty #qunioawraps #yMy favorite part about these wraps is that we can make them the day before - they’re great for work/school, travel, or for a summer picnic! These wraps are delicious, yet easy to make and healthy#pasto Ingredients Serve: 2 1 cup quinoa 2 cups vegetable stock Sea salt and black pepper to taste ½ cup hazelnut 1 small garlic clove ½ tbsp lemon zest ¼ cup fresh basil ½ cup extra virgin olive oil ½ cup dried apricots cut into small pieces 2 spinach wraps or large flour tortillas Hummus Method Put the quinoa in a mesh strainer and rinse under warm running water for about 3 minutes to remove the bitter outer coating. Put a small saucepan on high heat, add the quinoa, vegetable stock and salt to taste, and wait until it boils. Then, put the heat at medium-low, cover and simmer until most of the stock is absorbed, for about 15 to 20 minutes. Remove from the heat and let sit, covered, for about 5 minutes or more as required. Meanwhile, preheat the oven to 275 F. Spread out the hazelnuts in a single layer on a baking sheet and bake until toasted. Stir often to keep them from burning, for about 5 to 7 minutes. Rub the hazel nuts with a paper towel until most of the skins have rubbed off. It should take about 30 seconds or so. Then, chop the nuts and add the half of them to the food processor, and set aside the remaining half. Add basil, garlic, lemon zest, and olive oil to the food processor and pulse until a thick pesto forms, about 30 seconds, then add salt and pepper. In a large bowl, combine the cooked quinoa, hazelnuts, pesto, and apricots and toss together. Then, serve time: if you like hummus, spread on the tortilla first, and then spread the mix onto the tortilla, and serve. Enjoy!!

#saffronicecream #sweet#summer indianfood#Traditionally, we boil milk for a long time to make it thick for kulfi, which requires a lot of time and patience. Here is an easier and faster way to make kulfi. I’ve used heavy whipping cream and as much saffron and nuts as you want to make a tasty and creamy dessert. You can keep it in the fridge for a month#recipeon👇🏾 Ingredients: Makes 10 - 12 small cups 2 cups heavy cream ½ tsp saffron and more for garnish (optional) 1 (14) ounce can sweet condensed milk 1 tsp cardamom powder 2 cup raw pistachios, finely chopped 10 or 12 disposable cups (small size, like the ones used for mouthwash) Method: First, take 1 cup of cream in a fry pan and add a few flakes of saffron. Start on slow heat, then turn the heat off once boiling (make sure to keep stirring). When the cream mixture is room temperature, cover and keep in the fridge for a day (I prefer overnight) to achieve the strong yellow color from saffron. Now, take another bowl and add the left over (1 cup) cream. Beat using a hand electric mixer on high speed until whipped (when soft peaks form) - about 1 ½ minutes. Add 1 cup pistachio (we need the other 1 cup for garnish), cardamom powder, and condensed milk. Mix into the saffron cream mixture from before. Mix together for 40 seconds, then pour into disposable cups or molds. Spread pistachio and saffron on top, then cover with aluminum foil and put in the freezer overnight. Ready! Take out of the cups/molds (if using disposable cups, just rip them off). If they’re not coming out, let it sit for a few minutes. Cut into small pieces if you’d like, then garnish with saffron and pistachio. Enjoy!

#sooji poori#This poori is very crispy and delicious. It can be eaten with any curry#recipeon👇🏾 Ingredients 1 cup whole wheat flour ½ cup sooji 1 tsp salt ½ tsp ajwain 2 cups oil for frying 1 tsp kasori methi Method Take a large dish and add sooji, flour, ajwain,kasori methi and salt. Add enough water to make a hard dough. Keep aside for 15 minutes. After that, divide the dough into equal sized pieces. Put the pan on the stove and add oil and wait until the oil is heated. Take a piece of dough and roll like a paratha, except smaller - about a 3 inch diameter. Deep fry in the oil and roast both sides until they are golden brown. Make every poori in the same manner. Ready! Enjoy your scrumptious hot pooris!

#kheer#paneer#superdeliciosos❤️💗😍😍 # make even fasting #Ingredients 1 cup whole milk 1/2 cup paneer - cut in thin slices 1/4 cup sugar or to taste 1 tsp cornflour 1 tsp cardamom powder 1/2 tsp kewra essence 1/2 tsp chironge 1 tsp golden raisins Method Mix cornflour in about 2 tbsp of cold water and keep aside. Put the pan on the stove (at simmer) and pour the milk in the pan. Add the paneer and stir. When the milk is boiling, mix in the cornflower and keep the gas at simmer, because if the gas is at medium or high heat then the milk will burn easily. Mix in the sugar. Ready to eat! Chill in the fridge for about 2 hours. Garnish with cardamom, dry red rose flakes, and kewra essence.