Saturday, June 4, 2016

Pink Delight

Presenting here Pink Delight. Lovely pink creamy and mild dessert/ Salad. Very easy to make. Am sure all of you would love it.

I had this dessert for the first time in party, just loved it. Thanks to Madhuri, my friend who shared this recipe with me.
When I made this dessert for my daughter’s birthday( Early spring time ) a family friend of ours named this dessert “Spring Delight” J which was apt for the weather here.

Prep Time
10 Minutes
Ingredients



Cool Whip
Crushed Pineapple (drained)
Condensed Milk
Cherry Pie Filling
16 oz
20 oz
1 can
1 can
Method



1.   Combine cool whip, drained crushed pineapple, condensed milk and cherry pie filling.
Note: If the crushed pineapple is added without draining the juice, it becomes a bit liquidy and is not fluffy enough.

2.   Mix together and chill. Serve.


Tuesday, March 22, 2016

Thanda Thanda Thandai....


For the summer, relish Thandai a refreshing version of milk based cold drink flavoured with nuts and spices like poppy seeds, feneel seeds, pepper and cardamom. This drink is usually associated MahaShivaratri and Holi.. where even Bhang may be added into this J
Prep Time
15 Minutes
Serves
4 People
Ingredients
Boiled Milk
Blanched Almond
Poppy Seeds
Fennel Seeds
Cardamom
Pepper
Sugar
4 Glasses
¼ Cup
1 Tbsp.
1 Tbsp.
4
½ Tsp.
To Taste
To Garnish
Crushed Pistachios
Saffron
2 Tbsp.
A pinch
Method
1.  Boil the milk and set aside. Mix sugar well.
2.  Grind poppy seeds, blanched almond, fennel seeds, cardamom and pepper to fine powder
3.  Mix the ground powder to the milk.
4.  Strain the milk. Discard any strained residue.
5.  Add saffron and keep in the fridge to cool.
6.  Before serving cool Thandai, garnish with crushed pistacheos.

Sunday, March 20, 2016

Dry Fruit Ladoo

Dry Fruit Laddu
Dry fruit laddo is a sugar-free, nutritious and healthy snack. One of the easiest and a simple one to make. Treat your family by making these super easy laddo.

A healthy snack for kids who are fussy about eating dry fruits and a sugar free one for all those who are looking for diabetic friendly recipes.

Prep Time
15 Minutes
Cooking Time
5 Minutes
Serves
14-15 Pieces
Ingredients



Almond
Pistachios
Walnut
Dates
Fig
½ Cup
½ Cup
¼ Cup
8
6
Method

1.   Coarsely pulse almond, pistachio and walnut in a food processor.
2.   Dry roast the mixture in low flame for 5 minutes and set aside.

3.   De seed the dates. Cut both dates and fig to small chunks and pulse them too a coarse mixture.


4.   Now add the roasted nut and the dates fig mixture together.

5.   Mix well. Now take small potions and shape them into laddos.
6.   Store them in air tight container.


Sunday, March 13, 2016

Rose Lassi

Rose Lassi
Hello dear friends,
Rose Lassi is a refreshing chilled yogurt drink for warmer weather!! Rose lassi is simple and easy to make.

Garnish with fresh rose petals and swirl some rose syrup before you serve J

Prep Time
10 Minutes
Serves
2 Cups
Ingredients



Yogurt/ Curd
Water
Rose Syrup
Rose Water
Sugar
Rose Petals
1.5 Cup
½ Cup
2 Tbsp.
2 Tsp.
3 Tsp.
A Few
Method




1.   Combine yogurt, water, Rose water, rose syrup and sugar in a blender.
2.   Blend together until smooth and frothy.




3.   Pour the lassi into a glass and garnish with rose petals and swirl some rose syrup and serve.

Wednesday, November 11, 2015

Karjikai



Karjikai is a traditional sweet prepared for Diwali. This is a mild sweet and I bet most of you will like it. Karjikai, is a savory with coconut filling and sugar. The crust is crispy whereas the filling is mildly sweet and melts into the mouth.

I remember my childhood days when my mom used to prepare Karjikai, Shankarpali, Chakkli, varieties of laddus in big batches for Deepavali. We used to help her cut the Karjikai with a karjikai cutter. Now as I don’t have that cutter I have just made some impression by using a fork. Sharing my mom’s recipe with a little twist by adding dry fruits to this dish, hope you all would like to try making it, dear friends.

Prep Time
30 Minutes
Cooking Time
35 Minutes
Serves
15-16 Pieces
Ingredients



Maida / All Purpose Flour
Chiroti Rava / Fine Semolina
Ghee
Milk
Salt
Oil
1 Cup
¼ Cup
1 Tbsp.
½ Cup
A Pinch
To deep fry
To Make the filling
Kopra /Dry Desiccated Coconut
Putani Powder / Roasted Gram Dal Powder
Sugar
Poppy Seeds
Finely Chopped Dry Fruits
Cardamom Powder
¾ Cup
1 Tbsp.
¾ Cup
1Tbsp
2 Tbsp.
¼ Tsp

Method




1.   In a bowl take all-purpose flour, semolina, ghee and salt together and mix well. Rub all the mixture well. Now by adding warm milk slowly, knead the dough to a medium consistency( something like a poori dough).

2.   Set it aside for at least ½ hour.


3.   Meanwhile start preparing for the filling. Dry roast desiccated coconut, poppy seeds separately until you get a nice aroma.
4.   Mix the roasted ingredients with sugar, cardamom powder, roasted gram powder, finely chopped dry fruits (almonds, pistachio ) and set it ready.
5.   Heat oil for deep frying.





6.   Divide the dough to small ball and roll it out into a circle like poori, divide the poori into half, spoon in a tablespoon of the filling on one side, and carefully fold the other half, closing the poori-shaped dough completely. Also wet the edges slightly with water/ milk and seal well. Follow the same for the other dough balls too.



7.   Deep-fry all the prepared karajikai’s in hot oil, turning them continuously till they turn golden brown.

8.   Store them in an air tight container.