Til Ki Chikki (Sesame Gajak)

#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!

#dahivadacake #chaat#indianfood #steamfood #this recipe is very healthy and make sure serve cold.

#jackfruitbiryani #jackfruitrecipes #rice#This recipe is great for both vegetarians and meat eaters, because the taste of the jackfruit is similar to that of meat! However, this recipe does require a fair amount of pre preparation#recipe on my website Serves: 4 INGREDIENTS ½ lb fresh kathal (green jackfruit) cut into small 1 inch squares (can used canned if fresh is not available) 1 ½ cup basmati rice, soaked for ½ an hour and drained Salt to taste 3 black cardamom 4 green cardamom 2 inch cinnamon stick 3 to 4 cloves 2 star anises Oil to fry 4 medium onions, sliced 3 medium tomatoes, finely chopped 1 ½ cup whisk yogurt 4 tbsp ghee (clarified butter) 1 tsp turmeric 1 tsp red chilli powder 1 tsp coriander powder 1 tbsp grated fresh ginger 1 tbsp minced garlic 1 tsp jeera (cumin) 1 tsp cumin powder For garnish 2 tbsp fresh coriander leaves 2 tsp garam masala ½ cup mint leaves ¼ cup milk with saffron METHOD Biryani Mix Preheat the oven to 400F. First, take a sharp knife, and put oil on your hand and on the knife to prevent the jackfruit from sticking and cut it into small pieces. Then, take a fry pan, heat oil, and fry the kathal (alternately you can shallow fry), and keep aside. Deep fry half the onions and keep aside. Remove the excess oil, add 2 tbsp ghee & cumin seeds and wait until crackling. Add 2 green cardamoms, 2 black cardamoms, star anise, 2 cloves and a 1 inch cinnamon stick. Now, add the remaining onions and saute for about 2 -3 minutes. Add ginger & garlic and stir for about 1 minute. Add tomatoes and stir for about 2 minutes on medium heat. Add fried kathal. Add salt to taste, red chili powder, turmeric powder, cumin powder, coriander powder, and yogurt and mix for about 2 minutes and keep aside. RICE Take 6 cups of water to a big pot and put at medium heat, and wait till the water starts boiling. Add 2 green cardamoms, 1 black cardamom, 1 inch cinnamon stick, cloves, salt, and rice. Add a little oil so that the rice does not stick.

#gobhemancuren#Here is an Indo-Chinese version of preparing (Cauliflower) called Gobhi manchurian. It is a very delicious recipe and surprisingly not very difficult to make. When you serve and eat, it is worth all the effort. Ingredients: Serves: 4 or more 1 medium cauliflower - cut into small florets (~1 sq inch) 5 tbsp all purpose flour 5 tbsp cornstarch 2 tsp salt (Adjust to taste) plus additional for flour mix Oil for frying For the sauce: 3 tbsp oil 3 tbsp garlic - finely chopped 2 green chilies - finely chopped (adjust to taste) 1 medium onion - finely chopped I cup water Spring onion - for sauce as well as for garnish METHOD For gobhi Take a pot and add 4 cups of water with 2 tsp salt, wait until water starts boiling. Add gobhi, and boil for about 3 or 4 minutes on medium heat. Strain gobhi and let it sit for 3 to 5 minutes. Take a bowl, and add corn flour, all purpose flour, salt to taste and make a thick paste (with consistency similar to tomato ketchup) . Heat the oil in a frying pan on medium heat. Dip gobhi florets into flour mix and coat it fully. Fry one or two florets into hot oil and check to make sure that flour mixture is not separated from florets. If it does, add 1 tsp all purpose flour, 1 tsp cornstarch and salt (If required, add additional flour) into the flour mix to make it thicker. Fry all of the florets (till golden in color) and keep aside. Optionally, to make gobhi florets crispier, fry it once till semi fried. Let it cool and fry it again on high flame till golden in color. For the sauce Take a wok and add oil, wait until hot then put garlic, onion, green chillies and add a little bit of salt. After about a minute, add soya sauce, red chilli paste and ketchup, stir in the pan. Now add spring onions Add 1 cup water. Take a small bowl, mix 2 tsp cornstarch mix in 3 tsp of water and add to the wok Stir till it becomes thick (tomato ketchup like consistency). If required, add more cornstarch or water as necessary. Put off the flame. Take a big serving bowl, add fried gobhi then sauce and garnish for spring onions. Serve immediately

#kanjivada#At the start of spring season, the festival of Holi or sometimes called festival of color is incomplete without some scrumptious dishes shared with family and friends. Kanji Vada is one such dish that is savored during the festival. It is a spicy drink made with spices such as mustard seeds, asafoetida, red chili etc, served along with vada made from moong dal. It is fermented, sour, tangy and spicy at once, is an excellent probiotic, good for health and can easily be made at home#recipeonmywebsite You can also add black carrots and beets to make kanji ki gajar (carrot). Makes 25 medium size vadas Ingredients 1.5 cups moong dal (yellow moong lentil) 2 green chilies (or more as per taste) 1 tsp fennel seeds 3 tbsp mustard seed powder 2 tsp red chili powder (or to taste) 1 tsp hing ⅓ cup besan (chickpea flour) 1 tsp jeera 2 tbsp whole dhania (Coriander seeds) 2 tbsp cilantro - finely chopped 1 inch ginger - chop into grindable pieces Salt to taste Oil for frying, Preferably use mustard oil I

#Bedmi poori with #aloo (potato) ki sabji is a popular restaurant/ street breakfast item in northern India especially in U.P. This is a complete dish that can be served anytime and not just breakfast i.e. for brunch,lunch or dinner. It requires little preparation and when you serve, you realize it was all worth the effort#recipeonmywebsite INGREDIENTS Serves: 6 Aloo (Potato) ki sabji 2 pound Potato boiled and cut into small pieces. 2 medium tomato puree 2 tbsp oil 2 tbsp turmeric powder 2 tsp besan ( chickpea flour) 2 green chili finely chopped ½ cup dahi (yogurt) beaten ½ tsp hing (asafoetida) ½ tsp cumin seed 1 tsp kashmiri red chilli powder or to taste 1 tsp amchoor powder 1 tsp chaat masala powder salt to taste Dough 1 cup urad dal, rinsed and soaked for about 5 hours 3 cup whole wheat flour 1/2 cup suji salt to taste 1 tsp red chilli powder or to tasting 1 tbsp coriander leaves (optional) oil for frying For curry Take a wok and add oil, add cumin seeds and hing when oil gets heated. Wait until cumin seeds crackle. Add turmeric powder, stir and then add kashmiri red chilli powder. Add basen and stir for about 2 minutes. Add tomato puree, garam Masala, coriander powder, green chilly, amchoor powder, chaat masala with red chilli powder. Keep stirring for about a minutes Now add potatoes (Boiled and cut). mix and add about 2 cups of water or more to make thick gravy. Add yogurt and stir. Cover the lid for about 8 - 10 minutes on medium heat. Stir in between. Garnish with fresh coriander leaves.

#curry#Pitod ki Sabzi is a traditional #recipeon👇🏾 #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.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 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 Put another pan on medium heat and add 2 tbsp oil. Once the oil is hot, add remaining spices , hing jeera and split green chilies.add remaining dhai to the pan stir for about 3 minutes on slow heat. Add all remaining spices and mix add salt to taste and 1 cup water or more if needed. Keep on slow heat and wait for another 4 to 5 minutes. Add garam masala. Now there are two ways to enjoy this dish the first one is to add the diamond pitod in the curry and cook more 3 minutes. O