Spring Recipes

Discussion in 'Delhi & NCR' started by amritasharma, Feb 16, 2010.

  1. anandisingh

    anandisingh Senior IL'ite

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    Jaya,

    I have made the Gathias yesterday. I have stored them in air tight containers. Thank you so much!!

    Let me share with you the recipe of Bhaang Pakore.

    Ingredients:

    250 gms Besan (gram flour)
    200 gms Potatoes (aloo)
    200 gms Cauliflower (gobhi)
    150 gms Onions (pyaj)
    100 gms Spinach (palak)
    200 gms Brinjal (baigan)
    10 gms Bhang (cannabis) seed powder
    2 gms Soda-bicarb
    5 gms Ajwain (carom seeds)
    5 gms Pomegranate seed powder (anardana)
    Salt to taste
    Oil for deep-frying

    How to make Bhaang Pakore:

    • Wash and cut the vegetables in big chunks.
    • Mix together besan, soda-bicarb and salt together.
    • To this mixture add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
    • Now add enough water to make batter of dropping consistency.
    • Heat oil in a kadai.
    • Dip the vegetable pieces one by one in the batter such that they get completely smeared with the batter from all around.
    • Then deep fry them on medium fire till golden crisp.
    • Bhaang pakore are ready and can be served hot.
     
  2. JayaRawat

    JayaRawat Senior IL'ite

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    This is how my brother makes Thandai on Holi.

    Ingredients:

    21/2 cup Water
    2 tblsp Fennel Seed (Saunf)
    1/2 tsp Cardamom Seed (Elaichi)
    4 whole Cloves (Lavang)
    2/3rd cup Raisins (Kishmish)
    1/2 cup blanched and chopped Almond (Badam)
    1/4th cup chopped Pistachio (Pista)
    1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
    1 ltr Milk (Doodh)
    1/4th tsp dry-roasted and powdered Saffron (Kesar) threads

    How to make thandaai:

    • Bring the water to boil in a small saucepan.
    • Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
    • Set aside for ten minutes.
    • Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea.
    • Cover and set aside for at least 1 hour.
    • Transfer it to a blender, cover, and blend until the nuts & spices are reduced to a smooth texture.
    • Pour into a strainer and set over a bowl.
    • When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
    • Heat 2 tblsp of milk and add saffron.
    • Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
    • Serve over a crushed ice.
     
  3. amritasharma

    amritasharma Senior IL'ite

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    Instead of the traditional Thandai, you can make Gulab Sharbat, this Holi! You can also make this for the kids.

    Ingredients:

    11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
    3/4 cup boiling Water
    1/4th tsp Cardamom Seeds
    3/4th cup Sugar (Cheeni)
    1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
    2/3rd cup Pomegranate Juice
    5 cup cold Water

    How to make gulab sharbat:

    • Crush the rose petals with mortar and pestle and place them in a large bowl.
    • Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
    • Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
    • Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
    • Remove from the hot water and filter it again.
    • Cool it to room temperature.
    • Combine all the ingredients in a pitcher and stir well.
    • Serve in a glass half filled with crushed ice.
     
  4. aparnag

    aparnag Platinum IL'ite

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    wow. nice recepies.
    thanx
     
  5. JayaRawat

    JayaRawat Senior IL'ite

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    Namakpara is a popular Holi item. My mother is making it today. I thought of sharing the recipe with you.

    Ingredients:

    1 cup flour (maida)
    1cup semolina (Suji)
    41/2-51/2 tblsp lwater
    2 tbsp beaten curd
    3 tblsp ghee
    1tsp Ajwain
    ¾ tsp Salt or to taste
    Oil for deep frying

    How to make namakpara:

    • In a bowl mix flour, salt, ajwain and melted ghee till the mixture takes the form of breadcrumbs
    • In a separate bowl combine beaten curd with water. With this mixture knead a tight dough out of the flour salt mixture.
    • Cover this dough with a wet cloth piece for ½ hour.
    • Make balls of the dough and roll them into a ¼ thick flat bread of the size of a medium pizza.
    • Now with the help of a knife cut vertically and then into horizontally to get diamond shaped strips.
    • Heat the oil in a kadai. Fry these strips in small batches over medium flame till they are golden crisp.
    • Drain out the excess oil and place them to cool on tissue paper.
    • Fry all the strips in the similar manner and then store namakpare in an airtight container.
     
  6. Ashapatel

    Ashapatel Junior IL'ite

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    A lot of yummy recipes! Thanks a lot!
     
  7. raminderkaur

    raminderkaur Bronze IL'ite

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    Hi
    I find the recipes interesting. Here is a recipe to prepare a yummy chocolate brownie:

    Chocolate Brownie

    Ingredients:
    Maida: 100 gms
    Minced Kaju pieces: 2 teaspoon
    Butter: 50gms
    Condensed Milk (Milkmaid): 150gms
    Milk: 100ml
    <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:place w:st="on">Coco</st1:place> Powder: 1 Teaspoonful
    Baking Powder: 1 Teaspoonful
    Vanilla Essence: 1 Teaspoonful
    Baking soda: A pinch
    Brown Sugar: 1 Teaspoonful
    Chocolate powder: 1 Tablespoon

    Preparation:
    First of all, stir the butter and custard milk thoroughly. Next, add maida, baking powder, soda, brown sugar, coco powder and vanilla essence to it. Add milk as necessary. Take a cake tin and apply a thin film of oil. Sprinkle a bit of maida on the base. Pour the maida mixture into the cake tin and bake it in the oven at 180 degree for about 20 minutes. Take it out and sprinkle minced kaju and chocolate pieces over it. Your yummy chocolate brownie is ready.


     
  8. anandisingh

    anandisingh Senior IL'ite

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    My sister has been attending a Jam Making Class and from her I learned how to make Strawberry Jam!!




    Ingredients:

    1 1/2 kg Strawberries
    4 cups Sugar (Cheeni)
    1 tsp citric acid

    How to make strawberry jam:

    • Remove the stalks and wash the strawberries.
    • Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice.
    • Stir until sugar is dissolved.
    • Remove the scum.
    • Boil rapidly till it sets when tested.
    • Cool, pour into clean and dry jars.
    • Seal with wax and close the lid tightly.
     
  9. amritasharma

    amritasharma Senior IL'ite

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    My friend treated me with a refreshing Angoor Sharbat on the day of Holi. I persuaded her to share the recipe with me.

    Ingredients:

    1/2 x 3-inch piece of Orange Zest
    1/4 tsp Cardamom Seeds (Elaichi)
    4 whole Cloves (Lavang)
    6 cup Grape Juice (Angoor Ka Raas)
    1/4th cup Honey (Shahad)
    3-inch piece of Cinnamon (Tuj/Dalchini) Stick
    2 cup sparkling Water

    How to make angoor sharbat:

    • Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
    • Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
    • Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
    • Remove the spice bag and cinnamon stick and chill.
    • Add the water before serving.

    :thumbsup
     
  10. JayaRawat

    JayaRawat Senior IL'ite

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    Hmm, Chocolate Brownie and Strawberry Jam sound very tempting. I will try these and let you know.
    :thumbsup

    Meanwhile, let me share with you the recipe of Guava Chutney!

    Ingredients:

    250 grams Guava (Amrood)
    1 cup Vinegar (Sirka)
    2 cups Water
    1 level teaspoon Red chili pepper (Lal Mirchi)
    2 big Cardamoms (Elaichi Moti)
    180 grams Sugar (Cheeni) (1 1/4 cup)
    2 level teaspoons Salt (Namak)
    2 tsps Ginger (Adrak), cut into thin long strips
    2 cloves Garlic (Lasun)
    1 teaspoon Raisins (Kishmish)
    10 blanched Almonds (Badam)

    How to make Guava chutney:
    • Peel the guavas, cut each into four pieces and remove the seeds.
    • Cut into thin slices and cook with ginger, garlic and water.
    • Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
    • Cool and put in a jar and cork tightly.
    • Serve the next day
     

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