Simple & Delicious Indian Recipes
Guava is a popular summer fruit and is cultivated in many tropical and subtropical regions. This unique flavor kulfi recipe uses fresh guavas. To enhance flavor, I added a bit of rock salt and red chili flakes (May sound weird but makes something unique). You can eat it during fasting time also by skipping corn starch
Mawa Kachori is a sweet version of kachori and is a traditional Rajasthani dessert typically prepared during festivities and celebratory events. You can find it in every city of Rajasthan, but most popular in Jaipur and Jodhpur. These are stuffed with sweet mawa filling and then deep-fried and coated in sugar syrup.Preparing this dish is easy.
Ganesh Chaturthi is one of the most famous festivals in most of the states of India. This festival is in-complete without offering special modak/ ladoo prasad to the lord. Modak is prepared in different styles and ingredients in different places. In this recipe, I made it in Rajasthani and Gujarati style with churma (crumbled roti/ flat bread).
Do try this recipe on the auspicious occasion of Ganesh Chaturthi at your home and recommend it to your friends and family, if you like it.
Lauki ka halwa (bottle gourd/ opo squash pudding), also known as doodhi ka halwa is a very delightful and simple to make Indian dessert. Many people do not like the taste of lauki, but the taste of lauki halwa is absolutely delicious. Moreover, lauki is a very nutritious vegetable. This halwa can be easily made as a sweet dish on any day or during Hindu fasting days.
First to make the stuffing, take a bowl and add potatoes, peas, onions, green green chilies, cilantro, red chili powder, salt, ginger garlic paste, amchoor powder and garam masala.
Mix together, and add any extra spice to taste. Keep aside.
Take a bowl and add water and dip a slice of bread in water then squeeze excess out between your palms.
Some people remove the crusts first, but I prefer to keep them.
Add about 2 tbsp of potato mixture to the center (more/less depending on size of slice). Make a roll in whatever shape you’d like.
Repeat for all bread and keep aside.
Start a fry pan on medium heat. Add oil and wait until oil is hot.
Put a roll into the oil and fry until every side is brown. Remove and put on a paper towel to remove excess oil.
Fry all the rolls in the same manner. Make sure the pan is not too crowded, otherwise the rolls may break or not be crispy.
Serve piping hot or room temperature with green or imli chutney and tea/coffee. Enjoy!
These rolls keep well in the fridge in an airtight box – they’re great for traveling, parties, and picnics. You can also assemble the day before frying.