DESCRIPTION:
Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word peda is also generically used to mean a blob of any doughy substance, such as flour or khoa. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera.
Pedas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city.
As with laddoos, pedas are sometimes used as prasadam in religious services.
PREPERATION
Preperation time: 2 mins
Cooking time: 15 mins
INGREDIENTS:
-½ tin condensed milk
-1 ½ cups crumbled khoya/ mawa
-Fat pinch of cardamom powder
-Few strands of Saffron soaked in milk
-1 tsp. ghee or coconut oil
-Few pistachios chopped for garnish
STEPS:
1. Add khoya,…
DESCRIPTION:
Rabri is a sweet, condensed-milk-based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Rabri is usually eaten at lunch. It is mostly made in north, central and western India. Flour of pearl millet (bajri) is mixed with buttermilk to make a thick sauce which is kept in the sun to ferment.
PREPERATION
Preperation time: 2 mins
Cooking time: 1 hr
INGREDIENTS:
-4 cups full fat milk
-3 tbsps sugar
-¼ tsp elaichi or cardamom powder
-6 to 8 strands of saffron or kesar
-¼ cup almonds and pistachios
STEPS:
1. Take a heavy bottom pot. Pour milk in it and heat it up.
2. Stick the layer of cream formed over the milk on the sides of the pot.
3. Stir the milk at the bottom to prevent the fats…
Rajma or Razma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice. Although the kidney bean is not of South Asian origin, it is a part of regular diet in Northern India and Nepal. The dish developed after the red kidney bean was brought to South Asia from Mexico. Being a popular dish, it is prepared on important occasions. Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India and Nepal.
The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout the Indian subcontinent.
PREPERATION
Preperation time: 6 hrs
Cooking time: 40 mins
INGREDIENTS:
-1.5 tbsp ghee or oil
-½ tsp cumin
-1 tsp ginger garlic paste
-1 large onions chopped
-2 medium tomato chopped
-½ cup…
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish.
To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water to enhance the flavor and taste.
PREPERATION
Preperation time: 20 mins
Cooking time: 15 mins
INGREDIENTS:
-1 liter whole milk
-½ cup curd / whisked yogurt
-1 liter ice cold water
-1½ cups sugar
-2¼ cups water
-¼ tsp. cardamom powder
-½ tsp. rose water
-Few saffron stands for garnishing
STEPS:
1.…
Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.
Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream.
PREPERATION
Preperation time: 2 mins
Cooking time: 10 mins
INGREDIENTS:
-12 rasgullas
-1 tin milk maid condensed milk
-2 cups milk
-⅛ Tsp. Green cardamom powder /
elaichi
-Few saffron strands
-Chopped Pistachios and…
DESCRIPTION:
Sabudana khichadi is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.
Pearl tapioca (Sabudana) is soaked for a while, and is then fried with cumin seeds, salt, red chili powder, green chillies, diced potatoes and other optional ingredients such as fried peanuts.
PREPERATION
Preperation time: 5 mins
Cooking time: 10 mins
INGREDIENTS:
-1 cup sabudana / sago
-4 tbsp. peanuts
-2 tbsp ghee
-½ tsp cumin
-few curry leaves
-2 green chili chopped
-2 small potato cubed
-1½ tbsp. grated coconut
-few coriander leaves…
DESCRIPTION:
Sabudana vada, also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and "melt in the mouth."
During the monsoon season, it is popular to eat bhajias/pakoras (fried snack) with a cup of adrak chai (ginger tea). One such monsoon special crispy fried preparation is sabudana vada. Although it is deep fried, it is sumptuous and light. It is also eaten on days of fasting in Maharashtra for e.g., Chaturthi etc.
PREPERATION
Preperation time: 3 hrs
Cooking time: 25 mins
INGREDIENTS:
-½ cup sabudana
-2 medium potatoes cubed
-¼ cup peanuts …
DESCRIPTION:
Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.
PREPERATION
Preperation time: 2 mins
Cooking time: 10 mins
INGREDIENTS:
-½ cup paneer( Indian cottage cheese )
-2 ½ tbsp. Powdered sugar
-Pinch of cardamom powder
-few chopped Pista for garnishing
STEPS:
1. Take a heavy bottom pot, add milk in it and bring it to boil.
2. When the milk is about to spill out of the pan add curd in it and stir. The milk will get curdled well within 2 to 3 mins. Now switch off the gas and keep it aside for 2 mins.( Add more curd if milk doesn't curdle well )
3. Pour ice cold water to stop the cheese from further cooking.
4. Let it rest for 2 to 3 mins.…
DESCRIPTION:
Pakora, also called pakoda, pakodi, or ponako, is a fried snack (fritter). It is found across the Indian subcontinent, especially in India, Bangladesh, Nepal and Pakistan. Pakoras are usually served as a snack or appetiser. In Great Britain, pakoras are popular as a fast food snack, available in Indian and Pakistani restaurants. They are also often served with chai to guests arriving to attend Indian wedding ceremonies, and are usually complemented with tamarind chutney, brown sauce, or ketchup.
PREPERATION
Preperation time: 15 mins
Cooking time: 15 mins
INGREDIENTS:
-1 medium carrot cup julienned
-¼ cup capsicum julienned
-1 cup shredded cabbage
-1 medium onion thinly sliced
-5 to 6 french beans( slit and cut into 2
cm pieces )
-½ cup besan
-¼ cup rice flour
-salt as needed
-¼ to ½ tsp ajwain / carom seeds
-2 to 3 green chilies chopped
-handful of pudina or mint leaves
-1 tsp ginger garlic paste
-¼ to ½ tsp garam masala powder
-oil for…
DESCRIPTION:
Aloo mutter / aloo mattar / aloo matar is a Punjabi dish from the Indian subcontinent which is made from potatoes (Aloo) and peas (matter) in a spiced creamy tomato based sauce. It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices.
PREPERATION
Preperation time: 10 mins
Cooking time: 25 mins
INGREDIENTS:
-3 medium size potatoes cubed
-½ to ¾ cup matar( peas )
-2 tomatoes medium size pureed
-2 large onions chopped finely
-2 tbsps oil
-1 green chili slit
-½ to ¾ cumin/ jeera
-1 tbsp ginger garlic paste
-1 tsp coriander powder
-¾ tsp red chilli powder
-½ to ¾ tsp garam masala
-salt as needed
-¼ tsp turmeric
-¼ tsp kasuri methi
-Chopped coriander leaves for
garnishing
STEPS:
1. Peel the potatoes and cut them to cubes. Properly wash the cubed potatoes and peas in a vessel and keep them aside. Puree the tomatoes and chop onions finely.
2. In a pot heat oil and…