Parwal Mithai

#blackberry frozen yogurt#We always need something cold in the summertime, and yogurt is a great choice. Here, I made it in a slightly different way. It’s very tasty and wonderful to serve to others. It’s also easy to make#recipeon👇🏾 Ingredients Serves : 4 ¼ cup fresh blueberries 1 orange - grated and juiced 3 tbsp maple syrup 500 grams plain yogurt Method Put the blueberries, orange juice, and rinds into a food processor or blender and make a puree. Strain through a nylon strainer into a bowl. Mix in an ice-cream maker (if you have one) otherwise hand blend for about 2-4 minutes. Freeze 5 to 6 hours. If you don’t have an ice-cream maker, transfer the mixture to a freezer proof container, and freeze for about 2 hours. Remove from the freezer, put into a bowl, and beat until smooth. Return to the freezer and freeze until firm. Enjoy!

#methiMalaimater#curry#indianfoodlovers❤️ #Methi Malai Matar is fenugreek leaves and peas cooked in a mild and creamy gravy. It is one of those dishes that feels indulgent yet comforting — creamy, mildly sweet, aromatic, and beautifully balanced. A perfect North Indian classic for a relaxed evening. Served with a choice of Indian flat bread like roti, chapati, paratha, naan or even rice#recipeon👇🏾 Here’s a simple, restaurant-style Methi Malai Matar recipe you can make at home very easily 🌿 Methi Malai Matar Recipe 🥘 Serves: 3–4 🧾 Ingredients 1 cup fresh methi leaves (washed & finely chopped) 1 cup green peas (fresh or frozen) 2 tbsp oil or ghee 1 tbsp butter (optional, for richness) 1 tsp cumin seeds 1 medium onion – finely chopped 1 tsp ginger paste 1 tsp garlic paste 2 tbsp cashew paste (soaked & blended) ½ cup fresh cream (malai) ½ cup milk (to adjust consistency) ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala Salt to taste 1 tsp sugar (optional, balances bitterness) Method Heat oil/ghee in a pan. Add cumin seeds and wait till it crackles. Add chopped onion and sauté until soft and light golden. Add ginger and garlic paste, sauté till the raw smell goes away. Add turmeric and coriander powder. Mix well. Add cashew paste and cook for 2–3 minutes on low heat. Add green peas and a little milk. Cover and cook till peas are soft. Add chopped methi leaves, salt, and sugar. Cook for 3–4 minutes. Lower the heat, add fresh cream and remaining milk. Mix gently. Sprinkle garam masala and butter (optional). Simmer for 2 minutes. Switch off heat. Do not boil after adding cream. Serving Suggestions Tip: Serve hot with naan, roti, paratha, or jeera rice. If methi is very bitter, sprinkle a little salt on chopped methi and let it rest for 5 minutes, squeeze and rinse lightly.

#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#sabji#indian food#tindora . 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!

#coconutsagopudding #sabudana#summertime ☀️ #breakfast #super-yummy😋 try this. Recipes on my website

#chickpearecipes #breakfast #recipe #healthy#dayChickpea is a very healthy and rich food. This is a healthier option to the normal patties made in Indian cuisine, which are made of potatoes. Also we can use burgers. Ingredients 14 oz chickpeas- soak and cook 1/2 cup breadcrumbs or all purpose flour 2 green chillies - finely chopped 1 medium onion- finely chopped Salt to taste 2 tablespoon olive oil or any oil 3 tsp garlic - minced 2 tsp roasted cumin seed powder - roast cumin seeds in a pan, then grind 2 tsp garam masala powder 2 tbsp coriander leases - finely chopped 1/2 oil for shallow frying Method Mix everything except for the oil in a blender or food processor. Now, make patties in your choice of shape. If you can’t get them to form a good shape, add more breadcrumbs. Start the griddle, spread oil on it, and cook the patties on both sides until golden brown. Serve hot .

#tomatodip #tomatochutney #This tomato chili dip is a super yummy and make it easy and less work#recipeonmywebsite

#cardamom ice ram#This dessert is extremely beautiful and elegant, bursting with different flavors like vanilla, cardamom, and rose water. It’s delicious, and perfect for the summer#kulfi#sweet#delicious Ingredients: Serves: 6 2½ cup heavy cream 1 cup whole milk 1 tsp vanilla essence 2 tsp cardamom powder ⅓ cup sugar Pinch of salt For the topping 2 oranges or 1 grapefruit ⅓ cup sugar ⅓ cup water 1 inch ginger, sliced ½ tsp rose water Garnish Roasted pistachios, chopped Dried rose petals Method: Take a heavy fry pan and add milk, cream, and cardamom powder and put on slow heat. Let simmer for about 30 minutes or until the milk mixture is halved. Add sugar and mix. Wait until the sugar dissolves, then add vanilla essence and salt. Mix and turn off the heat. Now wait until the milk mixture comes to room temperature. Take a mold and add the milk mixture and put in the fridge for about 24 hours. For the citrus fruit: Add sugar and water to a pan with sliced ginger and put on medium heat. Wait until sugar dissolves and syrup thickens slightly. Strain the syrup and remove the ginger. Keep aside. Peel the orange or grapefruit cut into pieces and add rose water. Keep aside. To serve, take a plate and pour sugar syrup onto it. Put the ice cream in the center, and top off pistachio, orange, and rose petals. Enjoy!

#My 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#wrap#vegeterian #pesto#healthy 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!! .

#paanbrfi#sweet#indian sweet# 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! 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!