Foodies Feastt

Mango Shrikhand recipe | Amrakhand Recipe | Aam Shrikhand / How to make Mango Shrikhand

2018-05-23T19:15:00.001+05:30

mango shrikhand recipe with step by step photos. mango shrikhand or amrakhand is a very common yogurt based sweet dish made with ripe mangoes.

Mango Shrikhand recipe | Amrakhand Recipe

mango shrikhand or amrakhand recipe with step by step photos –shrikhand is a very ordinary yogurt based sweet dish and it tastes lip-smacking.

Mango Shrikhand recipe | Amrakhand Recipe

For mango shrikhand, the amount of sugar added depends on the sweetness of the mangoes. I used Alphonso mangoes and

they were sweet enough so I had to add little sugar. Also you can add cardamom powder for extra flavoring.

2 cups of plain curd would give you 1 cup of hung curd.

Ingredients:

1 cup Yoghurt (Hung Curd)

1 cup mango puree

1/4 cup powdered sugar

For Garnishing

Silver leaf

10 to 12 sliced or chopped pistachios (pista)

Method:

Preparing yogurt – Put a muslin or cheese cloth over a strainer. Pour the yogurt (curd) over muslin cloth. Place a bowl under the strainer to collect the excess water.

Next lightly squeeze the excess water from yogurt.

Move the yogurt with strainer and bowl into the refrigerator for overnight to drain excess water.

Yogurt will become thick in consistency, like a cheese ball.

In a bowl take the hung curd and whisk it till it turns smooth.

hung curd

whisk till smooth

Add mango pulp and sugar to yogurt and mix well till sugar dissolves.

mango pulp

powdered sugar

Mix till sugar dissolves

Add in chopped pistachios and mix well.

Chopped pistachios

Chill the shrikhand before serving.

Garnish with silver leaf and pistachios.

Garnish

Mango Shrikhand recipe | Amrakhand Recipe

Tips:

Add cardamom powder to add extra flavour.

The amount of sugar added depends on the sweetness of the mangoes.

Chill the shrikhand before serving.

Do try this mango shrikhand and share your experience with us via comments

Mango Whole Wheat Cake – Eggless and Without Oven.

2018-05-18T00:11:00.000+05:30

As the season of mango is on so here I present the most delicious and easy to make mango cake. This recipe of mango cake is very healthy as it is made from wheat flour and hence is an all time hit among kids and all age group people.

Mango Whole Wheat Cake – Eggless and Without Oven.

This is a perfect recipe for soft, spongy and fluffy mango cake made wheat flour which makes it very healthy. Moreover it is made with very easily available ingredients and tastes really yummy and delicious. It is the eggless version of mango cake. Includes very minimal and simple ingredients and can be made very effortlessly.

Mango Whole Wheat Cake – Eggless and Without Oven.

There are some points to be taken care of as for instance while adding sugar add the amount mentioned as adding more would make the cake surface sticky and the cake crumbly. It can also be made using all purpose flour. Use 11/2 cup all purpose flour for 1 cup wheat flour.

Mango Whole Wheat Cake – Eggless and Without Oven.

I have added mango essence along with the mango pulp in the cake to bring out the strong mango flavor, however it can be skipped. Pre heating is very important. Other tips I have mentioned in the tips section after the method do check them.

Ingredients:

1 cup Wheat flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 cup Mango pulp

1 cup Sugar

1/2 cup Curd

1/2 cup Melted butter

1 tsp Mango essence

Frosting:

1 cup Whipping cream

1 tsp Mango essence

½ tsp yellow color

2 tbsp powdered Sugar

Method:

Grease, line and dust 7″ cake tin.

Place a stand, cover and preheat the pan for 10 minutes on medium heat.

preheat pan

In a bowl sieve together wheat flour, baking soda and baking powder.

sieve dry ingredients

In another bowl take the melted butter and add in the sugar. Mix well and then add in the curd. Mix till the sugar dissolves.

melted butter, sugar and curd

Add mango pulp and mix

mango pulp and mix

Add dry ingredients in parts and mix until all the ingredients are incorporated.

dry ingredients and mix

Pour in the greased and lined tin.

pour in cake tin

Bake for 45 to 50 minutes on medium low heat or until a toothpick inserted comes out clean.

toothpick test

Let the cake rest in the tin for 5 minutes.

Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.

let the cake cool

Take a bowl and put in 1 cup of whipping cream. Whip till it doubles in volume and add in the sugar. Again whip till it has stiff peaks. Now keep aside 1 cup of the whipped cream and in the remaining add in the yellow color and mango essence. Mix well.

keep white cream aside

yellow color and mix

Slice the layers into two horizontally.

slice

Place the upper slice on the rotating table and apply a layer of white whipped cream.

layer of white cream

Then place the other slice of cake on the top.

place the other cake slice

Cover the whole cake with yellow whipped cream. Make rosettes with white whipped cream. Place mango pieces on each rosette.

decorate

Mango Whole Wheat Cake is done.

Mango Whole Wheat Cake – Eggless and Without Oven.

Tips:

Do not add more sugar as excess sugar would make the surface sticky and cake crumbly.

Time may vary so keep a check. After 45 minutes do the toothpick test.

Use a cooking oil which has no strong smell.

Use 11/2 cup all purpose flour for 1 cup wheat flour.

Do try this food-a-licious eggless wheat Mango cake and share your experience with us via comments.

Chocolate Oreo Wheat Cake – Eggless and Without Oven.

2018-05-09T22:50:00.000+05:30

This recipe of chocolate oreo cake is very healthy as it is made from wheat flour and hence is an all time hit among kids and all age group people.

Chocolate Oreo Wheat Cake – Eggless and Without Oven.

This is a perfect recipe for soft, spongy and fluffy chocolate cake made wheat flour which makes it very healthy. Moreover it is made with very easily available ingredients and tastes really yummy and delicious. It is the eggless version of chocolate cake. Includes very minimal and simple ingredients and can be made very effortlessly.

Chocolate Oreo Wheat Cake – Eggless and Without Oven.

Vanilla essence can also be added in the cake batter. I love the flavor of coffee added so I skipped adding it.

Pre heating is very important. Other tips I have mentioned in the tips section after the method do check them.

Ingredients:

¾ cup Wheat flour

1/2 tsp Baking Powder

1 tsp Baking Soda

1/4 cup Cocoa Powder

3/4 cup Sugar

1/2 cup Milk

1/2 cup Oil

1/2 cup Curd

1/4 cup boiling water + ½ tsp instant coffee

Frosting:

1 cup Non dairy Whipping cream

Vanilla-1 tsp

10 to 15 Oreo Biscuits

Method:

Place a stand in the pan.

Cover and preheat the pan for 10 minutes on medium heat.

place a stand

preheat

Grease, line and dust 7″ cake tin.

In a bowl mix together curd, milk, oil, sugar.

curd, milk, oil, sugar

mix

Sieve in the dry ingredients ¾ cup Wheat flour, 1/2 tsp Baking Powder, 1 tsp Baking Soda, 1/4 cup Cocoa Powder

dry ingredients

sieve

Mix until all the ingredients are incorporated.

mix

Add 1/2 tsp of instant coffee to 1/4 cup boiling water and add it to the batter and mix

add coffee

mix well

Pour in the greased and lined tin.

pour in greased tin

Tap twice to remove air bubbles if any.

Place in pre heated pan and cover the lid.

place in pan

cover with lid

Bake for 50 to 55 minutes on medium low heat or until a toothpick inserted comes out clean.

toothpick test

Let the cake rest in the tin for 5 minutes and then loosen the edges

loosen the edges

Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.

flip on rack

remove lining paper

Take a bowl and put in 1 cup of non dairy whipping cream.Whip till it doubles in volume and has stiff peaks.

whipping cream

Add in the vanilla essence and mix.

Slice the layers into two horizontally. Place the upper slice on the rotating table and apply a layer of whipped cream followed by oreo pieces.

slice and apply whipped cream followed by oreo pieces

Then place the other slice of cake on the top.

place the other cake slice

Cover the whole cake with whipped cream.

cover with whipped cream

Take some oreo biscuits make its powder in a grinder and sprinkle on half of the cake.

Make rosettes with whipped cream.

Place half oreo biscuits on each rosette.

decorate

Chocolate oreo Wheat Cake is done.

Chocolate Oreo Wheat Cake – Eggless and Without Oven.

Tips:

If using dairy whipping cream then add 2 tbsp of powdered sugar.

Do not add more sugar as excess sugar would make the surface sticky and cake crumbly.

Time may vary so keep a check. After 45 minutes do the toothpick test.

Use a cooking oil which has no strong smell.

Use 1 cup all purpose flour for ¾ cup wheat flour.

Do try this food-a-licious eggless wheat chocolate oreo cake and share your experience with us via comments.

Soya Kebab recipe / how to make Soya Veg cutlet / Very Healthy and Protein Rich

2018-03-21T08:39:00.000+05:30

Soya cutlet recipe / how to make Soya Veg cutlet / Soya chunks (granules) cutlet step by step images / video recipe

Soya cutlet recipe

A perfect snack made of soya chunks or granules with boiled and mashed potatoes mixed with some veggies and spices and then shallow fried to get that crispy feeling outside and soft inside and is temptingly mouth-watering when served with green chutney or tomato ketchup

Soya cutlet recipe

This again is my mom’s recipe. I have been having this and veg cutlet since childhood. Muma also used to give it to me in my tiffin as it serves a great tiffin snack.

Now this recipe unlike veg cutlet calls for adding rice flour for binding. You just have to add some rice flour to the mixture and its all set for frying. If you feel that the mixture is still loose add in some more rice flour. However for me the said quantity was enough.

Some of the tips include cooling down the boiled potatoes before using as the hot ones have more moisture, hence you would have to add more rice flour for binding. Also the soya granules should be drained well before use.

Other tips are mentioned in the tips section after method.

Do give it a try and let me know your experience via comments.

Also if you are looking for some other snack recipes do visit Also have a look at the other snack recipes on my blog punjabi namkeen mathri, mumbai street style sandwich, stuffed papad cones, veg schezwan fritters, bread masala, bread rolls, potato seekh kebab, hash brown mini pizza,hash browns. For the recipe videos please visit my you tube channel and do subscribe it.

Ingredients:

2 mediun potatoes (boiled and peeled)

1/4 cup Soya Granules (soaked and drained)

¼ cup Green peas (boiled)

½ Carrot (chopped and boiled)

1 small Onion (finely chopped)

2 tbsp Coriander (chopped)

1 Green Chilli (finely chopped)

1 tsp Sugar

1 tbsp Lemon juice

1 tsp Garam Masala powder

½ tsp Red Chilli powder

2 tbsp Rice flour

2 tbsp Cornflour

Oil for frying

Method:

Take a mixing bowl.

In it add the above ingredients except oil and cornflour.

add ingredients in bowl

Mash and combine. If you feel that the mixture is still loose add in some more rice flour. However for me the said quantity was enough. This is the time when you can check and adjust salt and spices.

combine

Grease your hands with oil.

grease hands

Take a small portion of mixture and give it a round shape. Flatten a bit.

give a round shape and flatten

Prepare a mixture of cornflour and water.

mixture of cornflour and water

Dip and coat the cutlets in the cornflour mixture and slide the cutlets into hot oil.

Dip and coat the cutlets in the cornflour mixture

Do not overcrowd the pan. Fry on low heat and not on high heat to avoid burning.

fry

Flip and fry from both sides until golden and crisp.

flip and fry

Drain on a kitchen tissue to remove excess oil.

drain on kitchen tissue

Serve them hot with green mint chutney or coriander chutney. Also you can pack them for kids in their tiffin.

Soya cutlet recipe

Tips:

Cool down the boiled potatoes before using as the hot ones have more moisture, hence you would have to add more rice flour for binding.

Also the soya granules should be drained well before use.

If you feel that the mixture is still loose add in some more rice flour

Fry on low heat and not on high heat to avoid burning.

Vegetables can be added as per your choice and requirement.

Do try this food-a-licious recipe and share your experience with us via comments.

How to cook rice in microwave / Easy and perfect recipe / microwave rice

2018-03-07T07:39:00.000+05:30

How to cook rice in microwave / microwave rice recipe step by step images and recipe video

microwave rice

Cooking rice in the microwave is cheaper and faster than cooking rice on the stovetop, you’ll need to watch the pot until the water boils, lower the heat, cover the pot, then set the timer then immediately turn off heat. The strong heat under the container will overdo the rice or create burnt, stuck-in-pot rice that difficult to scuff out.

Microwaved rice looks the same, tastes the same, smells the same and fluffs the same. The top secret to microwaving rice is to add the correct amount of water. Too much water = soggy rice, Too little water = dry rice, Just right water = just right rice. So lets begin with the recipe..

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Ingredients:

1 cup Basmati rice

1 ½ cup Water

1 tbsp Ghee

Salt to taste

Method:

Take 1 cup of rice.

Wash it thoroughly and soak in enough water for about 15 minutes.

wash and soak

Drain the water.

drain water

Transfer the rice in a microwave safe bowl. Add 11/2 cup of water, 1 tbsp ghee and salt to taste. Stir.

transfer to microwave safe bowl

add water, ghee and salt

Microwave on high power for 10 minutes. Remove from the microwave and let it rest for 5 minutes.

rest for 5 min

Fluff gently with a fork.

fluff

perfect

Serve hot.

microwave rice

Tips:

Do not stir the rice at any time during the cooking process.

Time varies as per the microwave voltage.

Take a big enough bowl as the rice would be doubled after cooked.

Try cooking rice in microwave with this recipe and share your experience with us via comments.

Instant Malpua Recipe / Halwai Style Malpua / Easy Malpua Recipe

2018-02-27T10:00:00.000+05:30

Malpua is a pancake served as a dessert or a snack. Malpuas are made in festivals. So as Holi is around the corner so I thought of sharing this delicious recipe.

Instant Malpua Recipe

These are instant malpuas as these are made from milk powder instead of rabid, so here the time is save is saved. Secondly, these malpuas do not require fermemtation time as by the time the sugar syrup is ready the malpua batter would be set.

There are some points to be remembered while making malpuas which I have mentioned in the tips section after the method.

Also you can visit the other holi special recipes on my website moong dal halwa, Thandai, Mawa Burfi, Fresh Coconut burfi, maida burfi, instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa, Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Lets begin with the recipe starting with the ingredients

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Ingredients: (Makes 6 Malpuas)

½ cup All purpose Flour (Maida)

½ cup Milk powder

2 tbsp Semolina (rava / suji)

1 tbsp Fennel seeds (saunf)

1 cup Milk

1 cup Sugar

1cup Water

½ tsp Cardamom powder

Chopped Pistachios and almonds for garnishing

Ghee for frying

Method:

Take a mixing bowl.

Put in all purpose flour, milk powder, fennel seeds, semolina and mix well.

all purpose flour, milk powder, fennel seeds, semolina

mix well

Now in parts add in 1 cup of milk. Mix well to form a lump free batter.

add milk and form lump free batter

Let it rest for 20 minutes. By the time we will make the sugar syrup.

In a pan take 1 cup sugar and same amount of water. Bring it to boil till the sugar dissolves. Now lower the heat and simmer for 5 minutes. We need a syrup that is slightly sticky. It should be like that of gulab jamun.

add sugar and water and bring to boil

simmer for 5 minutes

Turn off the heat and keep it aside.

turn off heat

In another pan heat ghee. To check whether the ghee is hot enough put in a drop of batter. If the batter comes up quickly means the ghee is perfectly hot. If it turns brown immediately then the ghee is very hot, lower the heat. If it does not come up then the ghee is not hot enough so u need to heat it more.

check ghee by adding a drop of batter

After checking now its time to fry the malpuas.

Take a ladle full of batter and put in the centre of the pan at low heat. Fry it at low heat.

put a ladle full of batter in ghee

low heat

When one side turns golden, flip and fry the other side. The malpua should be cooked evenly from both sides and inside out.

flip and fry

perfectly fried

When fried transfer to the kitchen tissue to remove the excess ghee.

place on kitchen tissue

Likewise fry all the malpuas.

Heat the sugar syrup. Do not bring it to boil, just heat. Then put in all the fries malpuas.

put malpuas in sugar syrup

Let them be in the sugar syrup for 15 minutes so that the malpuas soak the sugar syrup.

After 15 minutes place the malpuas on a plate and garnish with chopped pistachios and almonds.

garnish

Malpuas are ready.

Instant Malpua Recipe

Tips:

Use milk powder and not dairy whitener.

Fry the malpuas on low heat.

Use nuts of your choice and taste for garnishing.

Could be served with rabri.

Try these Food-a-licious instant malpuas and write in your experience via comments.

Moong dal halwa / How to make Moong Dal Halwa /Halwai Style

2018-02-23T09:18:00.000+05:30

Moong dal halwa / how to make moong dal halwa with step by step images and recipe video.

It is a rich yet delightful sweet from the state of Rajasthan. The perfect method how to make Moong Dal Halwa, The Rich and delicious moong dal halwa takes some time to get ready but the end result is well worth all the effort. A favorite Indian sweet made with yellow lentils, ghee, sugar and nuts.

Moong dal halwa

It is excellent yummy, just melts-in-your-mouth, heavenly flavor, and every bite that you take in, leaves you longing for more.

It is a easy recipe but yes it is time consuming so one needs to have patience. It takes time in cooking the moong dal, that is to turn it from yellow to brown. The main ingredients used are of the same quantity like the amount of ghee, moong dal, sugar and water is the same.

Also its procedure is very interesting. Firstly the moong dal along with the ghee would give you a paste look then it would form a lump, further breakdowns and looks crumbly. The whole procedure takes around 30 to 40 minutes.

The other points to be considered are mentioned in the tips section after the method.

Also visit the other 20 Sweets Recipeson my website which are utterly irresistible!

For more such recipes please Subscribe my You Tube channel

Ingredients:

1 cup Split Green gram lentils (moong dal)

1 cup Ghee

1 cup Sugar

1 cup Water

1 tsp Cardamom powder

10 Pistachios

10 Almonds

Method:

Take moong dal in a bowl. Wash yellow Moong Dal until the water runs clear.

take dal

Soak it for 3 to 4 hours.

soaked dal

Drain the water. The dal (lentils) when pressed should be broken easily.

breaks easily

Grind it to a coarse paste without adding water. Do not grind it smooth. When rubbed in between fingers it should feel coarse and not smooth.

grind to coarse paste

Heat ghee in a nonstick pan. Non stick is to be used as the dal would stick to the other pan and would make the cooking very tough.

Put in 1 tbsp Semolina (rava) and sauté it till golden brown. It gives a nice texture to the halwa.

heat ghee and add semolina

Add dal and start sauteing. We have to cook this moong dal till the raw aroma goes away.

add dal

Soon the dal with get mixed up with the ghee and form a paste.

forms paste

Keep stirring on low to medium heat. Then this paste would form a lump.

forms lump

Do not stop stirring. Keep on doing it. Soon the lump would break down and would become crumbly.

breaks down

Now it would resemble the sooji (semolina) halwa. Keep on stirring.

Further it would start releasing ghee and turn light brown. Now the raw aroma is also gone. The moong dal is perfectly browned.

releases ghee

turns brown

Now its time to add in water. So put in 1 cup water and mix well.

add water

Once the water is mixed well add in 1 cup sugar.

add sugar

Again mix in the sugar well. Always remember to add sugar after adding the water. As if we put in before water the moong dal halwa would become chewy and hard.

Now further to enhance the flavor include in 1 tsp cardamom powder and also put in some chopped pista and almond.

add cardamom powder and nuts

Now let it thicken. Keep stirring on low to medium heat.Once the halwa is thickened it is ready to be served.

perfectly cooked

Transfer it to a bowl and garnish with some chopped pistachios.

top with sliced pista

Serve hot.

Moong dal halwa

Tips:

Adding semolina gives a nice texture to the moong dal halwa.

Cook on low to medium heat throughout.

The raw smell of moong dal should not remain.

Add nuts of your choice.

Instead of water, milk can also be added.

Do try this food-a-licious, excellent yummy, heavenly flavored mong dal halwa, and you would realise every bite that you take in, leaves you longing for more.

Thandai Recipe / How To Make Perfect Thandai / Holi Recipes

2018-02-20T10:12:00.000+05:30

Thandai recipe/ how to make perfect thandai with step by step images and a recipe video

Thandai Recipe

A very refreshing drink made specially during Holi with dry fruits and flavored with some Indian spices. A very easy and perfect recipe to make thandai at home.

All you need is just to soak the ingredients overnight grind it into a very smooth paste, add it in milk and chill. That is it. Just the right ingredients and your perfect thandai is all set.

For other holi recipes do visit the other 18 Sweets Recipes on my website.

For more such recipes Subscribe my You tube Channel

Ingredients: (Makes 4 glasses)

10 Almonds

10 Pistachios (Pista)

1 tsp Poppy seeds (khus khus)

¼ cup Melon seeds

4 Black Peppercons

1 tbsp Rose petal spread (Gulkand)

1 tbsp Fennel seeds (Saunf)

3 to 4 Green Cardamom (seeds)

½ tsp cinnamon powder

½ tsp Nutmeg powder

4 glasses Milk

Method:

Take a bowl.

Add in 10 Almonds, 10 Pistachios (Pista), 1 tsp Poppy seeds (khus khus), ¼ cup Melon seeds, 4 Black Peppercons,

1 tbsp Fennel seeds (Saunf), 3 to 4 Green Cardamom (seeds)

In a bowl take the mentioned ingredients

Put in enough water and soak it overnight. If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

add water

soak overnight

After soaking overnight grind it into a smooth paste. There should be no granules of the ingredients left. Now add in ½ tsp of cinnamon powder and ½ tsp of nutmeg powder and mix.

grind to smooth paste

add cinnamon and nutmeg powder

mix well

Then take 2 glasses of milk in a pan and then add 2 tbsp Sugar to it. I wanted to make only 2 glasses so I added two and so would be adding only half of the paste. If you are making 4 glasses then use 4 glasses of milk and add the whole paste further.

take milk

add sugar

Bring it to boil, by then the sugar would also get dissolved.

boil

Then add in half of the thandai paste and mix well.

add thandai paste

mix well

Further put in 1 tbsp of Gulkand and again give a nice stir

add gulkand

mix well

Let it simmer for 2 minutes on low heat so that all the flavors would be absorbed in the milk.

simmer

Turn off the heat

Refrigerate for 3 to 4 hours or until chilled.

Pour it in a glass and garnish with chopped pistachios.

pour in glass and garnish

Serve chilled.

serve chilled

Thandai Recipe

Tips:

If you have to make it the same day then soak the ingredients in lukewarm water for 3 to 4 hours.

Instead of Gulkand, dried rose petals or rose water can also be used.

Store the thandai in air tight container and refrigerate.

Try out this food-a-licious thandai this holi and you wont ever prefer the store bought ones ever again. Do share your experience with us via comments.

Eggless Vanilla Sponge Cake / Perfect Soft and Fluffy Cake

2018-02-16T09:45:00.000+05:30

Vanilla Sponge Cake / Eggless Vanilla Sponge cake recipe with step by step images and recipe video.

This is a perfect recipe for soft, spongy and fluffy vanilla sponge cake made with very easily available ingredients and tastes really yummy and delicious. It is the eggless version of vanilla sponge cake. Includes very minimal and simple ingredients and can be made very effortlessly.

There are some points to be taken care of as for instance while adding sugar add the amount mentioned as adding more would make the cake surface sticky and the cake crumbly.

Secondly pre heating is very important. Also the time required would vary as the ovens properties do so keep a check. Other tips I have mentioned in the tips section after the method do check them.

For more such recipes please subscribe my You Tube channel.

Ingredients:

1 ½ cup All purpose flour (Maida)

1 cup Curd (250 gms)

½ cup Sugar

½ tsp Baking soda

1 tsp Baking powder

1 tsp Vanilla essence

½ cup Edible Oil

Method:

Pre heat the oven at 180 degress C

Grease a baking dish and dust it with flour. You can also line with a baking paper.

In a bowl sieve the all purpose flour to remove the lumps if any.

sift all purpose flour

In another bowl take 250 gms curd (not the hung curd) and add sugar to it.

add sugar to curd

Mix it well till all the sugar gets dissolved. Then add in the baking powder and baking soda. Mix it evenly and let it rest for 5 minutes.

add baking powder and baking soda

In these 5 minutes the curd, baking soda and baking powder would react with each other.

rest for 5 min

After 5 minutes bubbles would appear in the curd.

bubbles appear

Now its time to add in the vanilla essence followed by the oil.

add vanilla essence and oil

Mix it well.

mix well

Further put in the sieved all purpose flour in parts and mix by cut and fold technique.

add flour in parts

mix by cut and fold

batter ready

Once the batter is ready pour it in the greased baking dish.

pour in greased baking dish and tap

Tap it twice and bake it for 40 minutes at 180 degress C.

Your time may vary so keep a check.

After 40 minutes take it out of the oven and insert a toothpick in the cake.

remove it from oven

If the toothpick comes out clean it means the cake is ready, but if some batter comes along then bake the cake for more 5 minutes or until done.

toothpick test

Let it rest for some time. Then loosen the edges with a help of knife.

loosen edges

Take a plate and invert it on the cake tin.

invert plate and flip

Hold both the plate and the tin and flip.

Tap all over the cake dish to loosen the cake from the bottom.

tap all over

Lift up the cake tin and de mould the cake.

de mould

You can enjoy it plain as it is or dust some powdered sugar on it and decorate with some cherries and mint leaves.

dust powdered sugar and decorate with cherries and mint leaves

Eggless Vanilla Sponge Cake is done.

Eggless Vanilla Sponge Cake

Tips:

Do not add more sugar as excess sugar would make the surface sticky and cake crumbly.

Time may vary so keep a check. After 35 minutes do the toothpick test.

Use a cooking oil which has no strong smell.

It can also be decorated with honey, maple syrup or even chocolate ganache.

Do try this food-a-licious eggless vanilla sponge cake and share your experience with us via comments.

Mawa Burfi or Khoya Burfi / How to make quick khoya burfi

2018-02-07T10:23:00.001+05:30

Mawa burfi or khoya burfi as the name suggests is made up of mawa also known as khoya. I have made this burfi with the instant homemade khoya pooled with sugar, some nuts with the zest of cardamom makes this admired sweet delicacy.

Care need to be taken while preparing it as it burns very quickly so always keep the heat low. Also if the khoya you are using is hard then you would need to add more milk. Other tips are mentioned in the tips section after the method.

Mawa Burfi or Khoya Burfi

You can also have a look at the other 18 Sweets Recipes on my website

For more such recipes plz subscribe my you tube channel

Ingredients:

1 ½ cup Khoya (mawa) grated

¼ cup Sugar

1 tsp Cardamom powder

¼ cup Milk

Sliced Pistachios for garnishing

Method:

Firstly take a dish in which we would set the burfi.

Grease it nicely. If you have a parchment paper or butter paper you can also use that.

grease a dish

In a pan take grated khoya (mawa), sugar and cardamom powder.

khoya, sugar , cardamom powder in a pan

Mix well and then add ¼ cup milk.

add milk

The sugar would start to melt and soon it will completely be dissolved. The mixture will turn runny and have a thin consistency.

sugar starts to melt

sugar dissolved

At this stage you would find the bubbles appear. Now the mixture would start thickening.

bubbles appear

After 4 to 5 minutes the mixture would start leaving the sides of the pan.

leaves the sides of pan

At this time turn off the heat. If you continue to cook the burfi would become sticky, hard and chewy.

Now transfer the burfi mixture into the greased tray and level it with a greased spatula. Greasing the spatula is important else the burfi mixture would stick to the spatula.

level

Garnish it with sliced pistachios and gently press them with a dry spatula so that the pistachios would not come out from the burfi once cooled.

garnish

Let it cool at room temperature.

Now cut the burfi into squares. Grease the knife as well for smooth cutting.

cut into squares

Mawa Burfi or Khoya burfi is ready to serve.

Tips:

Add more milk if the khoya you used is hard.

More sugar can be added as per your taste.

Use a greased spatula to level the burfi for setting.

Use a dry spatula to gently press the dry fruits on the burfi.

You can use dry fruits of your choice.

The heat should be low throughout.

Keep on stirring constantly.

This festival go food-a-licious with this very easy and instant mawa burfi or khoya burfi and let me your experiences via comments.

Instant khoya in 1 min - Instant khoya using milk powder

2018-02-05T08:43:00.000+05:30

Instant khoya recipe/ instant khoya using milk powder/ instant khoya step by step images and recipe video.

Instant khoya using milk powder

Khoya also known as mawa is a dairy product made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.

Instant khoya using milk powder

A very easy technique to make khoya from milk powder instantly and maintain the traditional mawa taste which can be further used to make many sweets like burfis, halwas, gujias, gulab jamuns and many more.

As the traditional method is very lengthy so I usually opt for this instant way of making khoya as it has the same taste and it is less time consuming. It goes perfect for all kinds of sweets and also other khoya recipes.

You can also have a look at the other 18 Sweets Recipeson my website

For more such recipes subscribe my You Tube channel

Ingredients:

1 Cup Milk Powder

¼ cup Milk

1 tbsp Ghee

Method:

Take a bowl.

Put in 1 cup of milk powder and keep it aside

milk powder in a bowl

In a pan heat ¼ cup milk along with 1 tbsp ghee.

milk and ghee

Bring it to boil on high heat.

boil

Pour it on to the milk powder.

pour on milk powder

Mix well with the spoon. If the mixture is dry add in more milk start adding 1tsp at time. If the mixture is very moist add in some milk powder. Anyhow for me the mentioned quantity was enough.

mix well

Then combine and give it a shape with your hands. Khoya is ready to be used.

khoya done

If you want to use it later on then store it in air tight container in the frigde.

When needed grate it and use.

grate and use

Tips:

Use milk powder and not dairy whitener.

If the mixture is dry add in more milk start adding 1tsp at time. If the mixture is very moist add in some milk powder.

Store it in air tight container in the frigde.

Try out this very instant recipe of making khoya and make your sweet dishes food-a-licious..

Instant Dhokla Recipe With Secret tips / Besan Dhokla Recipe

2018-02-02T08:58:00.000+05:30

Instant dhokla recipe/ dhokla recipe video/ instant dhokla recipe with step by step pics.

Instant Dhokla Recipe

Dhokla is an instant gujrati snack a little sweet in taste made from besan(gram glour) with some leavening agent and then steamed and tempered to form a delicious bite which can be enjoyed with green chutneys in anytime of the day.

Instant Dhokla Recipe

My today’s recipe would provide you the instant method of making dhokla also I would give you some important tips which you need to follow to get a soft and spongy dhokla.

The most important ingredient in our recipe is the eno. You need to use fresh eno as if you use an old one then your dhokla would not rise leading to a flat and non spongy dhokla.

Secondly beat and mix the batter before adding eno, after adding eno just mix it lightly, do not over mix again it would lead to a flat dhokla.

Moreover do not put in more of turmeric powder add only a pinch, if added in excess it would react with eno and would turn the dhokla red in color.

Other tips you would find in my tips section after the method do not miss it.

Serve this instant besan dhokla with mint chutney or coriander chutney. Children also prefer them with tomato ketchup.

If you are searching for more snacks do visit 20 Snacks Recipeson my website

For more such recipes subscribe my You Tube channel

Ingredients:

For Batter

1 cup Chickpea flour (besan)

A pinch of turmeric

2 tbsp Semolina (suji/ rava)

1 tbsp Sugar

1 tbsp Oil

2 tbsp Lemon juice

A pinch of Asafoetida

1 cup Water (or as required)

2 tsp Eno

Salt

For tempering:

2 tbsp Oil

1 tsp Mustard seeds

6 to 8 Curry Leaves

2 Green Chillies (cut lengthwise)

2 tsp White sesame seeds

¼ cup Water

1 tbsp Sugar

Other:

2 cups water (or as required)

Oil for greasing

Coriander (chopped) for garnishing

Method :

Take a mixing bowl.

Add 1 cup Chickpea flour (besan), A pinch of turmeric, 2 tbsp Semolina (suji/ rava), 1 tbsp Sugar, 1 tbsp Oil, 2 tbsp Lemon juice, A pinch of Asafoetida and salt. Do not add more turmeric powder it would react with eno and make the dhokla red in color.

Take the mentioned ingredients in bowl

Mix well and then add 1 cup of water. Add water in parts and mix well to get a lump free batter. The consistency should be a pouring consistency so add water accordingly.

lump free batter

Now take a pan and keep a stand in it. Put 2 cups of water and bring it to boil.

place stand and add water in pan

By the time the water comes to a boil we will grease a dish in which dhokla has to be steamed. Grease it nicely else the dhokla would not come out of the dish easily and would break into pieces.

grease a dish

Once the dish is greased and the water begins to boil add 2 tsp Eno in the batter.

add eno

Mix evenly but do not over mix.

mix evenly

Transfer the batter in to the greased dish. Tap it twice to remove the air if any.

transfer to greased dish

tap

As soon as you mix the eno place the batter dish in the pan on the stand. Do not wait for long as it would lead to flat and non spongy dhokla.

place on stand

Cover the pan and cook for 20 minutes. After 20 minutes open the lid, insert a toothpick in the dhokla. If the toothpick comes out clean it means the dhokla is cooked, if it has some batter on it then cover and cook it for some more time.

cover and steam for 20 min

check with toothpick

Now take out the dhokla dish from the pan and let it cool a bit.

cool

With the help of a knife loosen the edges of dhokla.

loosen edges

Take a plate and invert it on the dhokla dish.

invert plate

Hold both the plate and the dish and flip.

Tap all over the dhokla dish to loosen the dhokla from the bottom.

flip and tap

Lift up the dhokla dish and demould the dhokla.

de mould

Now take a knife. Insert the pointy side of the knife into the dhokla and start cutting as we cut a cake. This way of cutting would give us beautiful square pieces.

cut squares

Now we will prepare its tempering. For that in a pan heat 2 tbsp Oil and then add 1 tsp Mustard seeds to it. When the mustard seeds starts to splutter then put in 6 to 8 Curry Leaves followed by 2 Green Chillies. Saute till brown on low heat.

heat oil and add mustard seeds

curry leaves and green chillies

Then add 2 tsp White sesame seeds and again fry it till the seeds changes it color. Do not turn it brown.

add sesame seeds

Next include ¼ cup Water and 1 tbsp Sugar. Mix well and bring it to boil. By the time the sugar will also get dissolved.

add water and sugar

bring to boil

Spread this tempering all over the dhokla evenly.

spread the tempering

Garnish with chopped coriander.

garnish with coriander

Serve with mint chutney or coriander chutney.. However you can use the dip as per your choice.

Tips:

Do not add turmeric in excess, else it would react with eno and turn dhokla red.

Add water in the batter as per required.

Grease the dish nicely else the dhokla would stick to it and break into pieces while de moulding.

Do not over mix the batter after adding eno.

After adding eno immediately keep it for steaming.

Grated fresh coconut can also be used for garnishing.

Do try this food-a-licious instant dhokla recipe and let us know your experience via comments.

Dates and Almond Hot Milk – A Healthy Winter Drink / Khajur Badam Dudh

2018-01-31T05:58:00.000+05:30

Dates and almond milk recipe / Khajur aur badam dudh recipe/ Dates and Almond hot milk step by step images and recipe video.

Dates and Almond Hot Milk

A very hale and hearty drink made from extremely healthy ingredients dates and almond and made specially in the winter season to be safe from the common winter illness.

Dates and Almond Hot Milk

Dates are rich in several vitamins, minerals, and fiber. The benefits of dates include relief from constipation, intestinal disorders, heart problems, anemia, diarrhea, and many other conditions. Dates also help for a healthy weight gain. On the other hand the health benefits of almonds are extensive, and they are frequently used as a healthy solution for relief from heart and brain disorders, diabetes, constipation, respiratory disorders, coughs, anemia, and impotence. They also help in hair, skin and dental care.

So let’s start with our recipe.

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Ingredients:

2 cups Milk

4 Dates (deseeded)

2 tbsp Almond powder

2 tbsp Sugar

½ tsp Cardamom powder

Method:

Take a pan.

Add in 2 cups of milk followed by dates and almond powder.

add milk

add dates

add almond powder

Stir it well and bring it to boil on high heat.

stir

bring to boil

After one boil simmer on low heat till the dates turn soft. It would take about 8 to 10 minutes.

simmer

Once the dates turn soft as shown in the image below, now its time to add in sugar and cardamom powder.

dates turn soft

add sugar

add cardamom powder

Stir well and cook for a minute so that the sugar dissolves completely and the flavor of cardamom powder would incorporate in the milk.

cook for a minute

Pour it in a glass and garnish with some sliced almonds.

garnish with sliced almonds

Serve hot.

Dates and Almond Hot Milk

Tips:

After one boil simmer on low heat.

Stir at regular intervals.

Scrape the milk from the sides of pan at regular intervals.

You can remove the dates from the milk once done and then serve, however it tastes gud.

Adjust sugar as per your taste and can also be completely avoided and dates are also sweet.

Do try this food-a-licious recipe and let us know your experience via comments

Makki Mooli Paratha - Authentic Punjabi Recipe

2018-01-29T09:19:00.000+05:30

Makki Mooli Paratha recipe / Makki Mooli Paratha step by step images / Makki Mooli Paratha recipe video.

Makki Mooli Paratha - Authentic Punjabi Recipe

We all are aware of makki ki roti and parathas. Today I have bought a new version of makki ke parathe by adding mooli (radish) to it. Its Makki Mooli Paratha. The addition of raddish to the makki ke parathe takes these parathas to a new level.

Makki Mooli Paratha - Authentic Punjabi Recipe

It is a very common winter special recipe for the north Indians.

There is a lot difference in making mooli ka paratha this way and the one I have uploaded earlier that is with the wheat flour. Mooli Paratha you can visit it and see the differences in both. They are poles apart but the taste is equally delicious.

You can also visit the other paratha recipes on my websites Dal paratha, Mooli paratha, Onion paratha, Aloo paratha, Gobi paratha

For more such recipes subscribe my you tube channel

Ingredients:

1 cup Radish (grated)

1 cup Maize flour (makki ka aata)

1 Green chilli (finely chopped)

1 tsp Ginger (grated)

2 tbsp Coriander (chopped)

1 tsp Carom seeds

½ tsp Red chilli powder

1 tsp Garam masala powder

¼ cup Water

Ghee for frying

Method:

Take a mixing bowl.

In a bowl take cup Radish (grated), 1 cup Maize flour (makki ka aata), 1 Green chilli (finely chopped), 1 tsp Ginger (grated), 2 tbsp Coriander (chopped), 1 tsp Carom seeds, ½ tsp Red chilli powder, 1 tsp Garam masala powder and mix well.

take ingredients in a bowl and mix well

Now take ¼ cup hot water and make a dough of it. Do not take boiling water, else you would end up burning your hands. Also add water in parts. Add water as per your requirement.

add water in parts

knead a dough

Now keep a tawa to be heated. By the time we will roll out the parathas.

Take a plastic sheet which could be folded like a book or take a zip lock bag, open it from three sides.

Sprinkle some maize flour on it so that the dough would not stick to the plastic sheet.

sprinkle maize flour on plastic sheet

Take a small dough ball, keep it on the plastic flatten a bit, again dust some maize flour, cover the plastic sheet and start pressing and spreading the dough with your fingers. You can also use rolling pin to roll it.

place dough ball and flatten

roll a roti

Once the paratha is rolled out remove it from the plastic sheet and place it on the tawa.

remove from plastic sheet

place on tawa

Flip afer a minute and apply ghee.

flip and apply ghee

Again flip and apply ghee.

flip and apply ghee

Fry till both the sides are evenly cooked and turn nice light brown.

brwon and crisp

Top it with home made butter and serve hot.

Makki Mooli Paratha - Authentic Punjabi Recipe

Serve it with plain curd. It also goes well with just a cup of tea.

Tips:

Add in some wheat flour to make the binding of dough easier.

Take hot water to make a dough.

It can also be rolled out with a rolling pin

Do try this authentic punjabi recipe of Makki Mooli paratha and write in your experience to us via comments.

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Sarson Ka Saag – The Authentic Recipe From The Kitchen Of Amritsar

2018-01-16T09:35:00.000+05:30

Sarson Ka Saag Recipe / How to make authentic sarson ka saag / Sarson ka saag step by step images and recipe video

Sarson Ka Saag

As the winter arrives the very first thing that comes in every North Indian’s mind is the scrumptious Sarson Ka Saag with makki ki roti. Yes, this sarson ka saag is the most loved and the cooked dish for the winter season in the north of India.

Sarson Ka Saag

It needs to be cooked with a lot of patience and love, as it is a bit time consuming task. People often make it in large quantity and refrigerate it. The small portion is then tempered as required.

Sarson Ka Saag

There have been many variations made to the recipe of saag. But my today’s recipe is a perfect authentic sarson ka saag recipe straight from the kitchen of Amritsar. It is my mother in law’s recipe and so it is the traditional one going on from ages.

I have explained everything in right from the cleaning to chopping to cooking and then tempering the whole thing is included in my recipe.

For other North Indian recipes do visit Palak Paneer, Amritsari Khatte Chole (Zero oil),Punjabi Suran , Punjabi Dum Aloo restaurant style , Paneer Makhni restaurant style, Paneer Pudina

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Ingredients:

1 kg Mustard leaves (Sarson)

½ kg Spinach leaves (palak)

¼ kg Bathua (chenopodium)

1 Onion (finely chopped)

2 tbsp Garlic (finely chopped)

1 tbsp Ginger (finely chopped)

2 Green Chillies (chopped)

¼ cup Maize flour

Salt

¼ cup Ghee

Home made butter

Water

Method:

Take mustard leaves, spinach leaves and bathua leaves.

We will begin with sarson. Take the bunch of sarson and then we need to take only the leaves and tender stem of it. If the stem is hard then peel the outer layer and take the inner tender and soft part of the stem.

mustard leaves

take the tender part

For both palak and bathua take the leaves and only tender stems.

palak leaves

bathua leaves

Now clean these leaves and stems in running water for 3 to 4 times. All the dirt should be removed.

On a chooping board cut all these leaves and stems. Do not cut them big else it would be difficult to mash them later. In Punjab the saag cutting machines are available, as they make saag in large quantities, the machine is more convenient for them.

chop the leaves and stems

After cutting, put all these chopped leaves in the pressure cooker and turn on the heat.

put in pressure cooker

Add in 1 glass water, 2 green chillies and salt. Add little salt as the leaves would be reduced on cooking, so the salt could be adjusted later on.

Pressure cook for 30 minutes. For 5 whistles on high and then lower the heat.

pressure cook for 30 min

Open the cooker when it depressurizes. The water should be dried till now. If it is not dried remove the water in a bowl which we would add later on. The water is removed so that when we add the maize flour in the next step, the flour won’t form lumps.

water dries

Now put in the maize flour. Take a hand blender and mix and mash the maize flour with the saag. It would take around 6 to 8 minutes.

add maize flour

mix and mash

Again cook it for 15 minutes. The raw taste of the maize flour should not be left. After 15 minutes, taste it and if the raw taste still persists cook for some more time. Do not close the cooker just cover it half and cook.

add 1 glass water

cover and cook

cooked

Now in a pan take ¼ cup ghee and add in the onions, garlic and ginger. Saute till golden brown.

ghee, onion, garlic, ginger

saute till golden brown

Then put in a cup of prepared saag and mix well and simmer for a minute.

add saag

mix

Rest can be tempered as and when to be used. It stays good for a week if refrigerated.

Serve it hot with makke ki roti and raddish.

Sarson Ka Saag

Tips:

Clean all the greens thoroughly.

Chop them small, so that it would be easier to mash.

Cover and cook while cooking the maize flour.

Go food-a-licious with this traditional recipe of Sarson a Saag and share your experience with us via comments

Aloo Gajar Matar / Punjabi Recipe/ Finger Licking Aloo Gajar Matar

2018-01-12T06:22:00.000+05:30

Aloo Gajar Matar / Punjabi Recipe/ Finger Licking Aloo Gajar Matar with step by step images and recipe video.

Aloo Gajar Matar / Punjabi Recipe

The winter special veggies carrot and peas are cooked along with potato in sauted onions, tomato spiced up with the traditional Punjabi masalas which make it a perfect dry side dish.

Aloo gajar matar is a very commonly made in almost all Punjabi families during winter. As then we get the fresh tender juicy carrots along with the green peas. It’s a pan recipe, however, it can also be made in cooker with the same steps just then after stir frying the veggies for a minute on high give it 2 whistles on low flame and let it depressurize on its own.

Also visit the other punjabi dry side dish recipes on my website stuffed capsicum, aloo shimla mirch, Pyazwali Bhindi, Bhindi stir fry, soya peas cream, potato peanuts stir fry, stuffed brinjal, Paneer Bhurji

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Ingredients:

2 Potatoes (chopped)

2 Carrots (chopped)

¾ cup Green Peas

1 Onion (finely chopped)

1 tsp Garlic (finely chopped)

1 tsp Ginger (finely chopped)

1 Green Chilli (finely chopped)

1 tsp Cumin seeds

½ tsp Turmeric powder

½ tsp Red chilli powder

1 tsp Garam masala powder

2 tbsp Chopped Coriander leaves

3 tbsp Oil

Method:

In a pan heat 3 tbsp oil.

Add in 1 tsp Cumin seeds.

heat oil and add cumin

When the cumin seeds starts releasing aroma put in 1 onion finely chopped. Saute till translucent.

add onion

Further include the chopped 1 tsp ginger, 1 tsp garlic, 1 green chilli and continue frying on low to medium heat till it turns brown.

add garlic, ginger, green chillies

Then add turmeric powder and stir fry for a minute on low flame

add turmeric powder

Further add in the 1 tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir fry for a minute on low heat.

add garam masala and red chilli powder

Now put in 1 tomato finely chopped and cook till it turns soft.

add tomato

cook till soft

Now it’s time to add in the veggies. Put in 2 potatoes chopped, 2 carrots chopped and ¾ cup green peas along with salt

add veggies and salt

Stir fry on high for about 2 minutes. This is done because when we will cook it covered the veggies won’t turn mushy.

stir fry for a minute

Next step is to cover the pan and cook for about 15 minutes or until cooked. Keep on stirring at regular intervals.

cook covered

When the veggies are completely cooked garnish it with chopped coriander.

garnish with coriander

Serve hot with any Indian bread of your choice.

Aloo Gajar Matar / Punjabi Recipe

Tips:

It can also be made in cooker. After stir frying the veggies cook till two whistles.

This recipe is medium spicy you can add in more green chillies and red chilli powder to make it Spicer.

Do try this food-a-licious winter special Aloo Gajar Matar Punjabi Style and share your experience with us via comments

Palak Paneer Recipe / A Perfect Restaurant Style Recipe With Special Tips

2018-01-10T10:26:00.000+05:30

Palak paneer recipe/ how to make restaurant style palak paneer/ palak paneer recipe with recipe video and step by step images.

Palak Paneer Recipe / A Perfect Restaurant Style Recipe

Palak Paneer is a very healthy nourishing & mouth-watering dish from north Indian cuisine. A creamy spinach gravy with the paneer sauteed in Punjabi tadka is a perfect restaurant style recipe.

The spinach leaves along with the tender stalk are taken in this recipe. They are then blanched in boiling water. This is a very important step as it helps spinach to retain its color. Secondly I have used butter and oil for frying the tadka as when butter is used along with oil, the oil prevents the browning of butter.

To give the gravy a creamy feel some fresh cream is added, you can also add in some cashew nuts paste to make it more richer in taste. However I like it without cashew nuts paste. Also the water should be added as per the required consistency. I like to have palak paneer with rice so the mentioned quantity was sufficient for me.

For more Punjabi cuisine recipes do visit Amritsari Khatte Chole (Zero oil), Punjabi Suran , Punjabi Dum Aloo restaurant style , Paneer Makhni restaurant style, Paneer Pudina

Some tips for this recipe of Palak Paneer are mentioned after the method.

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Ingredients:

1 bunch Spinach

8 Paneer pieces

2 tbsp Oil

2 tbsp Butter

1 Onion (finely chopped)

1 tsp Garlic (finely chopped)

1 tsp Ginger (finely chopped)

1 Green Chilli (finely chopped)

1 tsp Cumin seeds

½ tsp Garam masala powder

½ tsp Red Chilli powder

¼ cup Water

2 tbsp Fresh Cream

Salt

Water for boiling Spinach

Method:

Wash and clean the spinach leaves thoroughly. Also take the tender stalk along with the leaves.

Boil enough water in a pan. Put in the spinach leaves and blanch them for 5 min.

boil water

add spinach

boil for 5 min

After 5 minutes the spinach would change its color. As soon as the spinach starts to change its color transfer the leaves into ice cold water. This is done as it helps to retain the green color.

starts to change color

transfer to ice cold water

Make a puree of this blanched spinach along with ¼ cup water. Adjust water as per the consistency required.

In a pan heat 2 tbsp oil and 2 tbsp butter. Let the butter melt.

let butter melt

Add in 1 tsp Cumin seeds.

add cumin seeds

When the cumin seeds starts releasing aroma put in 1 onion finely chopped. Saute till translucent.

add onion

Further include the chopped ginger, garlic, green chilli and continue frying on low to medium heat till it turns brown.

add ginger, garlic, green chilli

saute till brown

Further add in the ½ tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir fry for a minute on low heat.

add spices

stir fry

Add in the 8 paneer pieces and stir fry for a minute.

add paneer

stir fry

Add in the spinach puree. Mix well and simmer for 5 minutes.

add spinach puree

Now its time to put in 2 tbsp of fresh cream and salt. Mix well.

add fresh cream and salt

mix well

The restaurant style Palak Paneer is ready.

Palak Paneer Recipe / A Perfect Restaurant Style Recipe

Serve hot with any Indian bread of your choice. It also goes well with Jeera rice and also Plain steamed rice.

Tips:

Wash and clean the spinach leaves thoroughly

Do not blanch the spinach leaves for long.

Add water to the spinach puree as per the consistency needed.

Go food-a-licious and share your experience with us via comments

A Perfect Gajar Ka Halwa Without Milk - Quick and Easy

2018-01-08T07:57:00.000+05:30

Gajar ka Halwa recipe with step by step images and recipe video to make it easier for my viewers.

Gajar Halwa is the most common halwa in India specially made during winters. At home we call it as Gajrela and it is our family favorite winter sweet dish.

This recipe is a very easy and a quick version of Gajar ka Halwa where in you do not have to add in any milk instead just go for condensed milk.

I have used around half kg of carrots and it yielded me tightly packed 3 cups of grated carrots. I have just taken the outer red part and not the inner yellow stalk. The other points to be taken care of are mentioned in the Tips section after the method.

If you are looking for other sweets then visit the other sweets recipes on my blog maida burfi, instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa, Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Please subscribe our you tube channel and hit the bell to get new recipes notifications for free.

Ingredients:

3 cups Grated Carrots

¼ cup Sugar

½ tin Condensed milk (milkmaid)

1 tbsp Ghee

½ tsp Cardamom powder

5 Cashewnuts (chopped)

5 Pistachios (chopped)

5 Walnuts (chopped)

Method:

Firstly wash the carrots, peel and grate them. I have used the outer red part and not the inner yellow stalk. Also I have grated it with the hand grater however you can also use food processor.

In a thick bottomed pan put in the 3 cups of tightly grated carrots and ¼ cup sugar. Mix well and cook it on medium to high flame. Keep stirring at regular intervals.

Take carrots

add sugar

mix well and cook

The sugar will start to melt and along with it the carrots would also start releasing its juice. So now the carrots would be cooked in its own juice and the melted sugar.

sugar melts

Let it cook till the whole moisture gets dried up.

moisture dried up

Then next is to add in the ½ tin of condensed milk. Mix it well. By adding the condensed milk the color would be a bit lighter but as the condensed milk dries up the gajar halwa would turn very beautifully colored. Also condensed milk gives the gajar halwa a very rich taste.

add condensed milk

mix well

Cook this also till the whole condensed milk is dried up and there is no moisture left.

moisture dried up

Now put in 1 tbsp of ghee and mix it well followed by ½ tsp of cardamom powder.

add ghee

mix well

add cardamom powder and mix well

Again give it a nice mix. By this time the gajar ka halwa would be beautifully and perfectly cooked.

beautiful and perfect

Finally garnish it with chopped cashew nuts, almonds and walnuts. However you can use any nuts as per your taste.

finally garnish with dried nuts

Serve it hot or refrigerated, both ways it tastes scrumptious and mouth watering.

Gajar Ka Halwa

Tips:

Use tender juicy dark colored red carrots and not the orange ones.

Adjust sugar as per your taste. Do not exceed much as the halwa would then turn sticky.

Add dried nuts as per your liking and taste.

Do try this Gajar Ka Halwa made without milk and make your family and friends go food-a-licious with it. Also share your experience with us via comments.

Peanut Ladoo Recipe / how to make peanut ladoo / Healthy Peanut Ladoo

2017-12-13T08:24:00.000+05:30

Peanut ladoo recipe / how to make peanut ladoo / peanut ladoo recipe with images and video

Peanut Ladoo

A very simple and easy three ingredient recipe of scrumptious and full of proteins ladoo which involves just the roasting of peanuts and then grinding it to coarse mixture with jaggery powder.

Care has to be taken while roasting the peanuts. Roast them on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy.

Ingredients:

1cup Peanuts

¾ cup Jaggery

2 tbsp Ghee

Method:

Firstly heat a pan and dry roast the peanuts. Do this on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy and give a nutty flavor.

Let them cool a bit. Rub them in between your palms and remove their peel.

Now in a grinder jar take these dry roasted and peeled peanuts along with the ¾ cup jaggery powder and grind them to a coarse mixture.

take peanuts anf jaggery in jar

coarsely grind

Transfer it to a bowl and add 2 tbsp of ghee in it.

add ghee

Mix it well. The mixture should be such that if you press a small portion of it in your hand the mixture should be able to hold its shape and should not fall apart.

should hold shape

If the mixture is not holding its shape you would need to add in some ghee. For me the said quantity was enough.

Now grease your hands with a little ghee and start making ladoos.

grease hands

Take small portion and give them a shape of ladoo. Likewise make ladoos for the entire mixture. It would yield around 10 to 12 ladoos.

make ladoos

I made 12 ladoos of the mixture.

Store it in an air tight container and it would stay good for a week at normal room temperature.

Peanut Ladoo

Tips:

Roast peanuts on low flame and roast them till they turn brown and their raw taste and smell goes away.

If the mixture is not holding its shape you would need to add in some ghee.

You can also add in some dry fruits as per your choice.

Shelf life is a week if stored in air tight container.

Do try this food-a-licious peanut ladoo and write in your suggestions via comments.

Vegetable cutlet recipe / How to make Veg Cutlet / Veg Patties for kids

2017-12-11T05:40:00.000+05:30

Vegetable cutlet recipe / how to make veg cutlet / vegetable cutlet step by step images / video recipe

A perfect snack made of boiled and mashed potatoes mixed with some veggies and spices and then deep fried to get that crispy feeling outside and soft inside and is temptingly mouth-watering when served with green chutney.

This again is my mom’s recipe. I have been having this since childhood. Muma also used to give it to me in my tiffin as it serves a great tiffin snack.

Now this recipe does not call for adding any corn flour or all purpose flour for binding. You just have to add some fresh bread crumbs to the mixture and its all set for frying. If you feel that the mixture is still loose add in some more bread crumbs. However for me the said quantity was enough.

Also there is no need for coating. So it’s a very simple and easy recipe.

Do give it a try and let me know your experience via comments.

For more such recipes plz subscribe my channel

Ingredients:

2 potatoes (boiled and peeled)

¼ cup Green peas (boiled)

1 Carrot (boiled)

¼ cup Bread crumbs (fresh)

1 Onion (finely chopped)

1 tbsp Coriander (chopped)

1 Green Chilli (finely chopped)

1 tsp Sugar

1 tbsp Lemon juice

1 tsp Garam Masala powder

½ tsp Red Chilli powder

Oil for frying

Method:

Take a mixing bowl.

In it add the above ingredients except oil. Give it a mix.

add all the ingredients

Mash and combine. If you feel that the mixture is still loose add in some more bread crumbs. However for me the said quantity was enough. This is the time when you can check and adjust salt and spices.

Mash

combine

Take a heart shaped mould and grease it with oil.

grease the mould

Take a small portion of mixture and fill the mould with the mixture.

fill the mould with mixture

Press it gently.

press gently

De mould it to get the heart shaped cutlet. However you can use any shape of mould as per your liking. Or even you can give it a round or oval shape with your hands.

Demould

Slide the cutlets into hot oil. Do not overcrowd the pan. Fry on medium heat and not on high heat to avoid burning.

slide into hot oil

fry on medium heat

Flip and fry from both sides until golden and crisp.

flip and fry

golden and crisp

Drain on a kitchen tissue to remove excess oil.

Drain on kitchen tissue

Serve them hot with green mint chutney or coriander chutney. Also you can pack them for kids in their tiffin.

Vegetable cutlet recipe

Tips:

If you feel that the mixture is still loose add in some more bread crumbs.

Fry on medium heat and not on high heat to avoid burning.

Vegetables can be added as per your choice and requirement.

Do try this food-a-licious recipe and share your experience with us via comments.

Amritsari Khatte Chole – The Zero Oil Recipe

2017-12-06T09:23:00.000+05:30

Amritsari khatte chole recipe / punjabi chole recipe / amritsari chole step by step images / punjabi chole recipe video

As the name suggests my today’s recipe is a north Indian dish right from Amritsar. The authentic amritsari chole recipe which is a very popular street food of amritsar having the tangy flavor of tamarind and most importantly is cooked without oil. Yes, you read it right, it’s a zero oil recipe. Very light and full of flavors.

I have learnt this recipe from my mother in law. As she is born and raised in Amritsar, she is a master in every bit of amritsari food recipes.

Firstly the chickpeas also known as kabuli chana are soaked overnight in sufficient water.

Then are boiled and later flavored with some typical north Indian spices.

Also have a look at the other north Indian recipes on my website stuffed capsicum Punjabi style, Punjabi suran masala, Punjabi dum aloo restaurant style, stuffed brinjal,

Paneer makhani

Ingredients:

1 cup Chickpeas

3 ½ cups Water

1 Onion (finely chopped)

1 inch Ginger (sliced)

¼ cup Tamarind pulp

2 Green Chillies (cut into half)

1 tsp Red Chilli powder

1 tsp Garam Masala powder

1 tbsp Kasuri Methi

1 tsp Cumin seeds (dry roasted and crushed)

1 tbsp Coriander (chopped)

Salt

Method:

Firstly take 1 cup of chickpeas wash them and soak them in enough water overnight. Add enough water as the chickpeas would increase in size after being soaked.

Take tamarind as per your taste and soak it in ¼ th cup of water. By the time the chickpeas would be cooked the tamarind would also be soaked.

Take a cooker, turn on the heat and add the soaked chickpeas in to it followed by 3 ½ cups water, 1 inch ginger sliced and salt as per your taste. Mix well.

add chickpeas, ginger, salt

Bring it to boil.

boil

Then close the lid of the cooker and let it pressure cook for 20 minutes on low heat.

In the meanwhile dry roast cumin seeds and crush them. I always use freshly roasted cumin seeds as they add immense flavor to the dish.

pressure cook for 20 min

Also, by this time the tamarind would be ready for making pulp. Just mash it with your hands and the tamarind would release all its pulp.

Let the pressure release by itself and then open the cooker. The chickpeas would be cooked by now.

open the cooker

Next step is to add the tamarind pulp and green chillies. Let it simmer for about 5 minutes so that the tamarind pulp gets completely incorporated with the chickpeas.

add tamarind pulp and green chillies

simmer 5 min

After 5 minutes add in 1 tsp red chilli powder, 1 tsp garam masala powder, 1 tbsp Kasuri methi, 1 onion chopped and mix well.

add red chilli pwd, garam masala pwd, kasuri methi, onion

Now put in the freshly roasted and crushed cumin seeds and chopped coriander leaves. Give it a final mix.

add cumin, coriander and mix

The amritsari khatte chole are ready.

Amritsari Khatte Chole are ready

Serve them hot with puris, kulcha, naan, roti or even plain steamed rice.

Amritsari Khatte Chole

Tips:

Use freshly dry roasted and crushed cumin seeds.

Add tamarind pulp as per your taste and requirement.

Do try this food-a-licious amritsari khatte chole and let us know your experience via comments

Fresh Coconut Burfi Recipe – Easy Nariyal Burfi Recipe

2017-12-05T05:53:00.002+05:30

Fresh coconut burfi recipe / easy nariyal burfi recipe / how to make fresh coconut burfi / coconut burfi step by step images / coconut burfi recipe video

Fresh Coconut Burfi Recipe

There are many ways to make coconut burfi some are made using condensed while others have no milk no condensed milk. My today’s recipe of coconut burfi has milk included.

A very tasty and full of flavor coconut dessert that is easy to make with just three main ingredients coconut, milk and sugar. Then to add in some flavor I have put in cardamom powder and to garnish I have sprinkled some sliced pistachios and almonds.

It can also be called a 3 ingredient burfi as cardamom powder and dry fruits could be skipped.

Also have a look on the other burfi recipes on my website maida burfi, milk powder burfi (10 mins burfi), instant kalakand recipe

Ingredients:

2 cups Coconut (fresh and grated)

1 ½ cups Sugar

1 Cup Milk

½ tsp Cardamom powder

10 Almonds (sliced for garnishing)

10 Pistachios (sliced for garnishing)

Method:

Take a pan.

Heat 2 tbsp of ghee.

heat ghee

Then add 2 cups Coconut (fresh and grated), 1 ½ cups Sugar and 1 Cup Milk.

add coconut, milk and sugar

Mix well and cook on medium heat. The entire process should be carried out on medium heat else the coconut would get burnt.

mix well

The sugar would start to melt and mixture. It takes around 2 to 3 minutes. Keep on stirring. Then the bubbles start to appear.

sugar melts

After a while mixture would begin to thicken and the bubbles would reduce slowly.

medium heat

mixture thickens

Now add in the ½ tsp of cardamom powder and mix well.

add cardamom powder

Keep stirring till the mixture leaves the sides of the pan. It takes around 8 to 10 minutes. Do not over cook. Overcooking would harden the burfi.

leaves sides of the pan

Transfer it on to the butter paper and level it with a greased spoon or spatula. Greased spoon or spatula is required so that the mixture would not stick to the spoon or the spatula.

transfer on to butter paper

level with greased spatula

Sprinkle on the sliced almonds and pistachios. Press them gently so that the they get stuck with the mixture.

sprinkle almonds and pistachios

press gently

Cut into squares or your desired shape when it is still hot. Else later on after cooling it would be difficult to cut the pieces.

cut into squares

Cool completely and serve.

cool comlpletely

It remains good for a week if stored in an airtight container.

Fresh Coconut Burfi Recipe – Easy Nariyal Burfi Recipe

Tips:

The entire process should be carried out on medium heat to avoid burning of the mixture.

Continuous stirring should be done again to avoid burning of the mixture.

Use dry fruits of your choice for garnishing.

Try this food-a-licious fresh coconut burfi and share your experience with us via comments

Bread Omelette Street Style – A Classic Indian Street Style Recipe

2017-12-01T02:35:00.000+05:30

Bread omelette street style recipe / how to make Indian street style bread omelette/ Indian streetstyle bread omelette step by step recipes / Indian street style bread omelette recipe video

Street Style Bread Omlette

A typical street style version of Bread omelette, in which the eggs are mixed with some distinctive street masalas, chopped onions, green chillies, coriander and the bread is placed on the half cooked omelette, after that cooked from both sides and finally served with green chutney.

It’s a very simple bread omelette recipe and can be made in a jiffy. However you can add tomatoes, green onions, bell peppers as per your choice and taste. I like to keep it simple.

Care has to be taken while flipping the omelette. Place the spatula under the omelette in such a way that both the slices are on the spatula.

Also the bread I used was quite big in size and my pan small, so I had to cut it into half. You can use two full slices if you have a bigger pan and medium sized slices.

For more bread recipes do visit bread pakoda, curd sandwich, bombay sandwich, bread masala, bread rolls, french toast

Ingredients:

2 Eggs

2 Bread slices ( I used one slice cut into two)

2 tbsp Onion (finely chopped)

1 Green Chilli (chopped)

Few Coriander leaves (chopped)

A pinch of Chat Masala

A pinch of Black Pepper

1 tbsp Butter

Salt

Method:

Take a mixing bowl.

In it add eggs, 2 tbsp Onions, 1 Green chilli, few chopped coriander leaves, salt and beat well.

add the ingredients mentioned

beat

Heat a pan. Add 1 tbsp of butter on it.

heat pan and add butter

When butter starts melting pour the beaten egg mixture on the pan. The pan should be medium hot.

pour the egg mixture

Sprinkle a pinch of chat masala and a pinch of black pepper powder all over the omelette.

sprinkle chat masala

sprinkle black pepper

When the omelette is half cooked, place two bread slices on the omelette. Press them gently.

half cooked

place breads

press gently

As the egg is half cooked and a bit wet the bread slices would stick to the omelette.

Check if the lower side is cooked. When cooked flip the omelette. Care has to be taken while flipping the omelette. Place the spatula under the omelette in such a way that both the slices are on the spatula, else the omelette would break apart.

flip and press

Gently press the omelette. Cook for a few seconds so that the bread would be nicely roasted and omelette would be evenly cooked.

Flip it again. You will see the bread slices toasted and the omelette evenly cooked.

flip

Fold it into half.

fold into half

Serve hot with mint chutney or even tomato ketchup.

Street Style Bread Omlette

Tips:

Cook on medium heat.

While flipping, place the spatula under the omelette in such a way that both the slices are on the spatula.

You can add tomatoes, green onions, bell peppers as per your choice and taste.

It is a medium spicy recipe, however, you can add more green chillies or even red chili flakes or red chilli powder to boost the hotness.

Do try this Food-a-licious Bread Omelette Indian Street Style and share your experience with us via comments.

Stuffed Capsicum Punjabi Style – Potatoes Filling

2017-11-30T07:55:00.001+05:30

Stuffed capsicum Punjabi style recipe / stuffed capsicum with potatoes filling, stuffed capsicum step by step images, stuffed capsicum recipe video.

There are many ways to make stuffed capsicum by stuffing it with different filings. Today’s recipe has a filling of boiled and mashed potatoes with some Punjabi spices and then first sautéed on high flame and then cooked on low heat to get the perfect roasted feel.

I like it a bit roasted brown so I sauté it on high heat first. You can skip this if you do not like it roasted.

You can also have a look at my other stuffed veggies stuffed brinjal Punjabi style, stuffed brinjal maharashtrian style

Ingredients:

4 small sized Capsicum

2 big sized Potatoes (boiled and mashed)

½ tsp Red Chilli powder

1 tsp Garam Masala powder

1 tsp Dry Mango powder

1 tbsp Kasuri Methi

2 tbsp Oil

Salt

Method:

Take a mixing bowl

Add in 2 big sized Potatoes (boiled and mashed), ½ tsp Red Chilli powder, 1 tsp Garam Masala powder, 1 tsp Dry Mango powder, 1 tbsp Kasuri Methi, Salt and mix well.

take the ingredients mentioned in bowl

mix well

Then take 4 small sized capsicums. Make a slit as shown in the image below.

make slit

Press it open and fill in the stuffing. Likewise fill all the capsicums with the stuffing.

fill stuffing

Heat 2 tbsp oil in a pan. Place the stuffed capsicums in it pan.

heat oil and place the capsicums

Saute on high heat for about 2 minutes.

saute

Then cover and cook on low heat for about 20 minutes or till done. Change the sides of capsicum every 5 to 6 minutes. Cover and heat till all the capsicums are evenly cooked.

cover and cook

The stuffed capsicums are ready to serve.

ready to serve

Enjoy them with rotis and any dal of your choice.

Stuffed Capsicum Punjabi Style

Tips:

Saute on high heat first to get that roasted feel. Skip if you do not want it roasted.

Cover and cook on low heat to avoid burning of capsicum.

It is a medium spicy recipe add in more red chilli powder as per your taste and requirement.

Do try this food-a-licious typical Punjabi style stuffed capsicum and share your experience with us via comments.

Coriander Curd Chutney – A Perfect Restaurant Style Recipe

2017-11-27T05:26:00.000+05:30

Coriander Curd Chutney Recipe / how to make coriander curd chutney restaurant style / Coriander curd chutney step by step images / coriander curd chutney recipe video.

A smooth fabulous appetizing restaurant style dip or chutney made with fresh coriander leaves, thick curd and is seasoned with garlic and other spices.

There are many varieties of chutneys which can be made with coriander. You can also add in some fresh mint leaves. Also if you want to enhance the tanginess add in some lemon juice. As the curd I used was sour enough I did not add in the lemon juice. Lemon juice can also be substituted by Dry Mango powder.

Also have a look at the other chutney recipes on my blog basic tomato chutney, coconut Garlic Chutney (vada pav chutney), basic mint chutney

Ingredients:

1 cup Coriander leaves

¼ cup Curd

3 Garlic Cloves

3 Green Chillies

½ tsp Garam Masala powder

Salt

Method:

Wash and clean the coriander leaves thoroughly.

Take all the ingredients 1 cup Coriander leaves, ¼ cup Curd, 3 Garlic Cloves, 3 Green chillies, ½ tsp Garam Masala powder and Salt in a grinding jar.

take all the ingredients in grinding jar

Grind it into a smooth paste.

grind into smooth paste

The restaurant style coriander curd chutney is ready to serve.

coriander curd chutney recipe

Enjoy it with tandoori starters, kebabs or even pakodas.

Tips:

If you want to make it thick whisk the curd smooth and then add it at the end after grinding the coriander into paste. You can add a little water for grinding coriander.

It is a medium spicy recipe, add in more green chilies as per your taste.

Also if you want to enhance the tanginess add in some lemon juice. As the curd I used was sour enough I did not add in the lemon juice. Lemon juice can also be substituted by Dry Mango powder.

Do try this food-a-licious coriander curd chutney a try and share your experience with us via comments