Ingredients:

   

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder


 

Preparation:

•     Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
•     Chop ginger, garlic cloves and chillies.
•     Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
•     Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
•     Add the ground saag and simmer the flame. Cook for few minutes.
•     Add the maize flour, red chilli powder, sugar and stir well.
•     Serve hot with paratha or makki ki roti.

Indian Sweet Bread is a less sweet and crispy recipe. Learn how to make/prepare Indian Sweet Bread by following this easy recipe.

Ingredients:

• 2 cups Refined Flour (Maida)
• ¼ tsp Salt
• 2/3 cup Water
• ¼ cup White Sugar
• 1 tbsp Vegetable Oil
   




 
How to make Indian Sweet Bread:

•    Make soft dough of Maida, water and salt.
•    Make small size balls out of the dough and cover with a damp neat cotton cloth.
•    Now make roll out the dough balls till it is thin and sprinkle it with sugar evenly.
•    Fold the dough now into a small square and roll again in a thin layer.
•    Take a flat pan and oil it lightly. Now, fry the squares on it until golden.
•    Serve immediately.

Gujia is a popular sweet dish of north India. Gujia recipe is associated with the festival of Holi. Learn how to make/prepare Gujjia by following this easy recipe.



Ingredients:

• 1 kg Khoya
• 500 gms Sugar
• 500 gms Maida
• 200 gms Almonds, chopped
• 6 tbsp Cooking oil
• 3 tbsp Raisins
• 200 ml Water
   
 
How to make Gujia:

•    Combine maida with 6 tbsp of oil using your fingers.
•    Make soft dough and knead it lightly. Add water if needed.
•    Cover with a wet cloth and leave aside.
•    In a frying pan, deep-fry the khoya till light brown in color.
•    Add chopped almonds, sugar and raisins and mix well.
•    Fry again for few minutes. Allow the mixture to cool.
•    Prepare a small and thick chapati from the kneaded dough.
•    Stuff half of the chapati with the khoya mixture.
•    Fold and draw the edges of chapati inwards to close.
•    On slow fire, deep-fry the gujia till golden brown.
•    Take out using a sieve and drain the oil properly.
•    Store them in an airtight container.
•    Repeat the procedure with remaining dough.

Ingredients: :

For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste



 
Preparation:

    For Wada - Clean, wash and soak the daal overnight.
    Grind it into smooth paste.
    Add salt to taste.
    Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
    Take the hot vadas and put in cold water for 2-3 minutes.
    Now Take them out of water and squeeze the water and keep aside.
    For Dahi - Blend the curd (yogurt) and little water until it is smooth.
    Keep in refrigerator for an hour to get chilled.
    Add salt, red chili powder and cumin powder.
    Serving - In a deep dish arrange wada and pour dahi over them.
    Now add imli (tamarind) chutney and green chutney.
    Garnish with coriander.
    Serve the dahi vadas chilled.

Crullers can be made on occasions as a special sweet. Learn how to make/prepare Crullers by following this easy recipe.

Ingredients:

• 1 cup Sugar
• 1 cup Milk (Condensed)
• 1 tbsp Sugar (Powdered)
• 2 cups Refined Flour
• 2 Eggs
• 2 cups Oil
• 1 tbsp Milk
• ½ tbsp Cinnamon (Powdered)
• Pinch of Nutmeg (Jaiphal)
• Pinch of Baking Powder
• 3 tbsp Butter
   

How to make Crullers:

•    Mix butter and sugar thoroughly and top it over a bowl.
•    Add beaten eggs to the same bowl and beat for 5 minutes.
•    Mix the flour and baking powder into the bowl. Add milk slowly with cinnamon and nutmeg.
•    Make a dough now using little water. It should be less wet.
•    After 20 minutes, make small balls of the dough as much as you can.
•    Roll the balls out, not making it thin. Make a hole in it, so that it resembles a doughnut.
•    Fry till golden brown and sprinkle powdered sugar over it.

Suggestions:
Serve hot.
   
 

Cham-Cham is a very delicious sweet made of cheese. Learn how to make/prepare Cham Cham by following this easy recipe.


Ingredients:

• 450 gms Paneer
• 4 cups Water
• 2 cups Sugar
• 2-3 tbsp Rose Water
• A few strands of Saffron
• 200gms Fresh Thickened/ Double Cream
   

How to make Cham-Cham:

•    Put the paneer in a bowl and knead it. Knead till all the lumps are removed and the paneer/cheese is absolutely smooth.
•    Prepare sugar syrup by adding sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).
•    While the sugar syrup boils, divide the paneer dough into small oblong shaped balls and roll between your palms till smooth.
•    Gently dip the balls to the sugar syrup and cover the pressure cooker. After the first whistle, wait for 8-10 minutes and then turn off the flame.
•    Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.
•    When cool, pour the rose water and saffron strands on the Cham-Chams and chill for a few hours.
•    When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
•    Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
•    Garnish with slivers of your favorite dried fruit and serve.

Cashew Burfi is a very popular North Indian sweet. Learn how to make/prepare Cashew Burfi by following this easy recipe.



Ingredients:

• 100 gm (3.5 oz) Cashew Nuts
• 250 gm (9 oz) Sugar
• 1/3 cup (80 ml) Ghee
• 1/2 cup (118 ml) Milk
• 1/4 tsp Saffron
• 1/2 tsp Cardamom Powder (Elaichi)
   
How to make Cashew Burfi:

•    Soak cashew in milk for an hour & grind finely along with saffron.
•    In a casserole mix sugar with 1/2 cup of water & stir well.
•    Microwave it on high for 4 minutes to dissolve the sugar, and stirring once in between.
•    Microwave high ghee in a cup for 1 minute.
•    To sugar syrup, add cashew paste & hot ghee. Microwave high for 12 to 15 minutes, stirring thoroughly twice in between.
•    Test for soft ball stage (a drop of mixture when put into cold water should form a soft but firm ball). If not done microwave high again for about 1 or 2 minutes.
•    Add cardamom powder, mix well, and pour onto a greased plate.
•    Cut when slightly cool.
 
Suggestions:
Serve cold

Ingredients:

• 1 cup broken wheat
• 1 cup coconut milk
• 2 tsp Cardamoms powder
• 1 cup jaggery
• 2 tsp Corn flour
• 2 1/2 cup water
   
How to make Broken Wheat Kheer:

•    Grind the wheat in a dry grinder.
•    Heat ghee in a pan kept on flame.
•    Add the grounded wheat and saute till it turns pink in color.
•    Now take it out and transfer it into a pressure cooker.
•    Add water to the wheat and cook till it becomes very soft. It takes approximately 7-8 minutes.
•    Now add jaggery to the cooked wheat and simmer for one minute. Stir occasionally.
•    Remove from the flame.
•    Mix corn flour with coconut milk and add it to the porridge.
•    Add cardamom powder.
•    Broken wheat kheer is ready to serve.

Bhang Lassi is usually prepared on some special occasions such as Holi, Mahashivaratri. Learn how to make/prepare Bang Lassi by following this easy recipe.

Ingredients:

• 1/2 Ounce cannabis
• 2 Cups warm whole milk
• 1/2 Cup sugar
• 1 tbsp Coconut milk
• 1 tbsp Almonds, chopped
• 1/8 tsp Ginger, powdered
• 1 Pinch garam masala
• 1/2 tsp Grenadine
• 1 Cup water
   
How to make Bhang Lassi:

•    Bring water to a boil in a teapot and add cannabis to it.
•    Brew for about 7 to 10 minutes, then strain.
•    Gradually grind the strained cannabis along with 2 tbsp of milk, repeat this process several times.
•    Strain the milk into another bowl and keep aside.
•    Add a little more milk to the cannabis and grind it along with the almonds, repeat this several times.
•    Remove the cannabis and pour the milk, coconut milk, grenadine and boiled water into a container.
•    Combine ginger, sugar, and garam masala with it, keep stirring.
•    Bhang Lassi is ready to serve.

Bhang ke Pakore is an intergral part of Holi celebrations. Learn how to make/prepare Bhang ke Pakode by following this easy recipe.


Ingredients:

• 250 gms Besan (gram flour)
• 200 gms Potatoes
• 200 gms Cauliflower
• 150 gms Onions
• 100 gms Spinach
• 200 gms Brinjal
• 10 gms Bhang seed powder
• 2 gms Soda-bicarb
• 5 gms Ajwain
• 5 gms Pomegranate seed powder
• Salt to taste
• Oil for deep-frying
   
How to make Bhang ke Pakore:

•    Wash and peel all the vegetables.
•    Sieve besan, soda-bicarb and salt together.
•    Add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
•    Add water according to requirement and make thick batter.
•    Heat oil in a deep-frying pan.
•    Dip the peeled vegetables in the batter.
•    Deep-fry on medium fire till golden brown.
•    Pakoras are ready to serve.

Bedmi Puri is a popular Rajasthani recipe. Learn how to make/prepare Bedmi Poori by following this easy recipe.



Ingredients:

• 500 gms Maida
• 100 gms Moong Dal
• 1 tsp Red chilli powder
• 1 tsp Ground coriander
• 1 tsp Garam masala
• 4 tbsp Oil
• Salt to taste
  
How to make Bedmi Puri:

•    Mix moong dal, red chili powder,ground coriander, garam masala and grind it.
•    Make a paste of grinded mixture.
•    Add oil and paste in maida
•    Add water and make dough out of it.
•    Make small balls out of the dough and roll out it to make puris.
•    Deep fry it till the blow up.
•    Bedmi Puri is ready.

Ingredients:

• 2-1/2 cup Maida
• 1/2 cup Badam (paste)
• 3-1/2 cup Sugar
• 1-1/4 cup Rice Flour
• 100 ml Milk
• 1 gm Saffron
• 1 tsp Cardamom
• 25 ml Ghee
• 1 cup Oil
• 1 cup Water
   
How to make Badam Puri:

•    Knead dough with rice flour, maida, milk and alomond paste.
•    Heat water in a pan and add saffron and cardamom to it. Stir it to make sugar syrup.
•    Make small balls of the dough and roll each ball into a small round puri.
•    Apply ghee on the puri and stack one on the top of other with three puries in each stack.
•    Roll and cut each stack into small pieces. Again, roll the pieces into a round shape and deep fry until golden brown.
•    Now put all the puris in the sugar syrup. Leave it for 10 minutes and take them out of it.
•    Badam Puri is ready to serve.

Ingredients:

• 2 Apples (Peel & cubed)
• 2 tbsp Sugar
• 2 tbsp Rosewater
• 2 cups Cold Milk
• Shaved Ice
   
How to make Apple Milk Drink:

•    Take all the ingredients except ice in a blender and blend it for 15 sec at high speed, until mixed well.
•    Pour the drink into glasses and add shaved ice.
•    Apple Milk Drink is ready to serve.

Ingredients:

• 2 ripe Bananas (peeled)
• 1 cup Orange Juice
• 1 large Apple (peeled, cored and chopped)
• ½ cup Milk
   
How to make Apple Banana Smoothie:

•    Place banana, orange juice, apple and milk in a blender.
•    Blend until smooth.
•    Pour into glasses and serve.

Ingredients:

• 1/2 kg Potatoes
• 100 grams Arrowroot
• 1 Coconut (grated)
• 2-3 Green Chilies
• 1 tsp Cardamom Seeds
• 1-2 tbsp Lemon Juice
• 1-2 tsp Sugar
• Salt to taste
   
How to make Aloo Kachori:

•    To make covering, first boil and mash the potatoes. Mix it with 50 grams arrowroot, salt and knead it into stiff dough.
•    To make filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt.
•    To make kachori, take a small portion of the dough and pat between palms to make a small puri.
•    Now stuff this puri with coconut mixture and form into a ball. Repeat the process to make rest of the kachoris.
•    Douse the balls in the remaining arrowroot and deep fry in hot oil until golden brown.
•    Aloo Kachori is ready to eat. Serve hot with chutney.