Madhuja, The Strawberry Cupcakes sound irresistible! I got hold of some strawberries this morning and I plan to make the cakes in the evening. Let me share with you the recipe of Pear Jam!! Ingredients: 1/2 kg Ripe Pears 2 cups Water 2 cups Sugar (Cheeni) 1/2 teaspoon citric acid How to make pear jam[/B]: • Peel the pears, cut into small pieces, and put in salted water. • Remove from the salt water and cook with 2 cups water until tender and water is evaporated. • Mash the pears, add the sugar and citric acid, cook on a low fire until syrup is of one-thread consistency. • Pour while hot in sterilized jars. • Cover with wax paper, cork tightly. Bow
Amrita, I made the Gulab Sharbat last evening. It was awesome!! Thank you so much!! Let me share with you the recipe of SPICY CARROT CHUTNEY Ingredients: 1/2 kilo Carrot (Gajar) 15 grams Red chili pepper (Lal Mirchi) (1/2 tsp) 30 grams fresh Ginger (Adrak) (2 tsps long strips) 2 cloves Garlic (Lasun) 8 blanched Almonds (Badam), slit into halves 60 grams Raisins (Kishmish) (4 tsps) 4 teaspoons Salt (Namak) 360 grams Sugar (Cheeni) (2 cups) 3/4 teaspoon crushed Cardamoms (Elaichi Moti) 1 1/2 cups Vinegar (Sirka) 1 cup Water How to make carrot chutney: • Scrape and grate the carrots, chop garlic and slice ginger into long strips. • Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed. • Stir well. • Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick. • Pour in a clean jar and cork tightly. Serve after 2 days.
Anandi, I plan to make the Pear Jam some time soon. My family is very fond of fruit jams and jellies. Thanks for the recipe. I learned to make Pistachio Shake from my friend. Here is the recipe for all of you!! Ingredients: 3 tblsp unsalted raw Pistachio (Pista) 31/2 cup Milk (Doodh) 6-8 Saffron (Kesar) threads 2 tblsp Sugar (Cheeni) or as desired How to make pistachio shake: • Cut 4 pistachios into silvers and set aside. • Place the remaining in a blender, cover, and pulse several times to coarsely grind. • Add 1/2 cup milk and blend until smooth. • Scrape down the sides of the jar with a spatula to free the nuts. • Slowly add another cup of milk and blend for 1/2 minute. • Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat. • Stirring constantly, bring to full boil. • Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved. • Place the strainer over the blender and pour in the milk. • Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing. • Pour into cups, sprinkle with pistachio silvers, and serve immediately. :thumbsup
I am planning to make the Spicy Carrot Chutney today!! Let me share with you the recipe of SPICY ONION PICKLE RECIPE Ingredients: 1/2 Kg button Onions (Pyaj) (very small onions) 2 cups white Vinegar (Sirka) 1†Cinnamon (Dalchini) 4 Cloves (Lavang) 16 Peppercorns 16 green chillies, slit in the middle 1/3 cup Salt (Namak) How to make spicy onion pickle: • Peel the onions, rub salt on them and keep for one day. • Drain the salt water. • Boil the vinegar with spices and in it cook onions and green chilli to boiling. • Cool and put in ajar; cork it tightly. • Keep for 4 days before using.
Dear Jaya, The Pistachio Shake was simply out of this world. Let me share with you the recipe of Apricot Jam!! Ingredients: 250 grams Apricots (Khumani) 1/2 teaspoon citric acid 2 cups Water 1 drop of yellow colour 1 drop of orange colour How to make apricot jam: • Cook apricots with water till tender and half cup water is left. • Pass through a sieve. • To the pulp add sugar and cook till sugar is dissolved. • Add citric acid and cook further till setting point is reached. • Add colours and cook it for one minute. • Pour into a jar and seal when cool :thumbsup
As Navratra approaches us, let me share with you the recipe of Aloo Mewawaale. This is my mom’s recipe and we love the outcome!!:kiss Ingredients: 1 cup oil 1 tblsp ginger-garlic paste salt to taste 12 medium potatoes, peeled 1 tsp cumin seeds 1/2 cup coriander leaves, cut 4 tbsps. cream 1 tblsp chilli powder 1 tblsp sugar 1 tsp garam masala 1/2 cup mixed almonds and pistachios, coarsely ground 3 tomatoes pureed 4 onions, chopped, ground 1 tsp turmeric powder How to make Aloo Mewawaale : • Bore a hole into each potato. • Stuff with nuts mixed with salt and a few coriander leaves. • Close with potato pieces. • Heat up oil and fry 2 or 3 potatoes at a time till browned. • Remove and reserve. • In the same oil, put in cumin seeds. • When they pop, mix in onion paste and fry till brown. • Then mix in powdered spices, tomato and ginger-garlic paste. • Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water. • Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.
Dear Anandi, I love the recipe of Aloo Mewawaale. Thanks for sharing it!! We love the Banana Chips that my Mom makes for Navratra. Let me share the recipe!! Ingredients Oil for deep frying 1/4 tsp turmeric powder salt according to taste 5-6 raw bananas How to make banana chips: • Take off and put bananas in plenty of salted iced water. • Slice bananas with a chip slicer into water, mix in in turmeric. • Keep for 10 minutes, remove out water fully. • Spread out on a kitchen cloth to take off moisture. • Heat up oil in a wok till smoky. • Fry banana slices in one-layer batches for a minute or two or until crisp. • Lift chips out with slotted spoon and remove on paper towels. • Sprinkle with salt before serving.
Malaiwale Kofte is my Sis-in-law’s Navratri specialty!!! Here is the recipe:: Ingredients: 1/4 cup mixed nuts, coarsely ground 5 green chillies, cut finely oil as needed 1/2 cup grated coconut 5 potatoes, boiled, peeled, mashed salt and sugar 1/2 cup coriander leaves, cut 1 cup fine breadcrumbs For the gravy: 1 tsp garam masala powder 1 cup cream 3 tomatoes pureed Salt to taste 1 tbsp chilli powder 1 tsp cumin seeds 1 tbsp sugar 3 cup curd 1 tsp turmeric powder How to make malaiwale kofte: • Make lemon-sized balls out of the mashed potatoes. • If the potato mash is soft, mix in bread slices dipped in water (squeeze out all water) to the mash and knead well. • Prepare stuffing by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste. • Flatten each potato ball, put in a small quantity of this stuffing and fold around. • Roll each ball in breadcrumbs. • When all koftas are ready, deep fry them carefully in hot oil. • Remove and reserve. • Heat up 4 tbsps. • Oil in a fresh pan, mix in cumin seeds, powdered spices, then tomato puree and curd. • Fry till blended. • Mix in sugar, salt, cream and simmer. • Drop in the koftas and serve decorated with a little cream and coriander leaves.
Wow!! Malaiwale Kofte sounds awesome!! I am sure my family will love this!!! I thought of sharing with you the recipe of Khuskhus Aloo. I learnt it from my neighbour, last Navratri! Ingredients: 3 green chillies 6 potatoes, peeled, cubed salt to taste 1/2 tsp turmeric powder Cut coriander leaves 3 dry red chillies 2 tbsp khuskhus roasted 3 tblsp oil 1/2 cup water How to make khuskhus aloo: • Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste. • Keep aside. • Heat up half of the oil in a pot for 2 minute till very hot. • Shallow fry the potatoes in batches on medium heat up till they are lightly browned. • Heat up the remaining oil in the same pan. • Mix in the whole dry red chillies and turmeric powder. • Fry briefly. • Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan. • Mix in the fried potatoes and mix well. • Mix in water and salt. • Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft. • Decorate with cut fresh coriander. • Serve hot.
