Swadishth Bhojan

This diwali festival.. Enjoy sweets with your loved one.
Handmade sweets at home
Doodh pedha, Baloo Shahi, Mathura peda

Happy diwali to everyone 🎉🎉
Festival Special... Gulab Halwa.. 😍😍

Dodh peda from milk powder and kalakand 😋😋

Paneer cheese corn and aaloo puff by my wife

Poha Jalebi cake... After a long time tried first time with fondant.
Special cake for my wife 😍

Delicious chocolate cake for new year 😍

Hello friends, Happy Diwali to everyone 🎉🙏
Here I am back with delightful and delicious Sweets. One of my favorite Kalakand.

Home made pizza... 🍕

Stay safe and stay healthy... I know some people will say this is noy healthy. But I would say once in a while is fine. After a long time... Samosa and Kachodi.

Cake bake part ll... Red velvet cake with oreo flavor 🎂😀

Vanila chocolate cake for birthday..

Chocolate vanilla cake 😍😍

Hello guys, After a long time I had an idea to share with you a delicious recipe called Gobi Manchurian. Please share with others if you like it. All suggestions are welcome.
Don't forget to read section.



Ingredients
for 4 servings:

1 cauliflower vegetable
½ teaspoon salt
½ cup all purpose flour (maida)
4 tablespoons cornstarch
3 cloves garlic finely chopped
1 teaspoon ginger garlic paste
4 tablespoon vegetable oil
½ cup green onion
2 tablespoons vinegar
2 tablespoons chili sauce
1 tablespoon soy sauce
salt, to taste
lemon juice

Preparation:

Add cauliflower florets and salt to a bowl and keep it in a low flame until the florets become soft.
Add flour, cornstarch, ginger garlic paste, salt to taste and 1 teaspoon soy sauce to a bowl. Add water to the bowl in small amounts until the batter is thick and smooth. Add the cauliflower and mix until fully coated.
Heat oil in a pan. Add the coated cauliflower florets and deep fry until golden brown.
Transfer the fried cauliflower to a plate with a kitchen towel.
In a cup or small bowl combine the water and cornstarch and mix until well combined.
In a large pan, heat oil and saute garlic on medium high heat. Add the green onions and saute for 2-3 minutes.
Add the vinegar, chili sauce, tomato sauce, soy sauce and mix it well.
Add small amounts of the cornstarch water to the mixture and stir until it becomes thick. Add as much as you’d like, depending on how much gravy you want.
Add the fried cauliflower and gently stir to coat it with the gravy. Add salt to taste and stir.
Serve with rice and top with optional lemon juice.

Tips and tricks : you have to add salt after your gravy is ready because soya sauce also contains salt.
Rins max water from florets to make it more crunchy. Also baking soda can be added in your batter for the same.

Hi friends, This is the first weekend of new year and you would love to have a delicious food. Here is the recipe for Malai kofta, one of favorite curry.

Ingredients for 2 Servings

70 grams paneer
2 boiled potatoes
1 Crushed carrot
2 medium chopped tomatoes
2 chopped oniond
1/4 cup cashews
2 tablespoon melon seeds (optional)
1/2 teaspoon crushed to paste ginger
1/2 teaspoon crushed to paste garlic
4 green chilli
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon powdered green cardamom
1/2 teaspoon red chilli powder
salt according to your taste
1/2 tablespoon sunflower oil
All purpose flour (Maida)
1 tablespoon fresh cream
1/2 teaspoon garam masala powder
1 bunch chopped coriander leaves

How to make it :

STEP 1
Meanwhile, take a bowl and mash the paneer it using your hands. Add in mashed boiled potatoes, crushed carrot, green cardamom powder, salt, flour and mix well. You can add more vegetables if you want. It should be of a little thicker consistency. Then take small portions from the mixture and shape them into koftas and roll it with flour once so the moisture goes away.

STEP 2
Then take a pan and add oil in it. Heat it over moderate flame. Once the oil is sufficiently hot, carefully place the koftas in the oil and deep fry them. Once slightly golden in hue, transfer them on tissue papers to drain the excess oil.

STEP 3
Heat the pan on medium flame and add green chilli, chopped onions and sotte until it turns to brown. Add ginger and garlic paste and sotte again. Add cashew nuts, melon seeds and tomatoes and keep for few minutes until it cooked. Now remove this mixture and add it into the mixture with some water to make fined gravy. Once this is done take a pan again and add some oil, add red chili powder, turmeric powder and after Few seconds add the mixture into the pan. Now add some water, salt. keep it in a low flame and bring it to a boil. Once you see oil on the surface, add garam masala, cumin powder and coriander powder. Let it cook for some time and now you need to add some cream, remember if you do not want it sweet then add it less. Once it boils again add koftas into it slowly and let it cook for 5 minutes in a low flame. Take out it into a bowl and garnish with some more cream and cashew nuts before serving. In the end, garnish it with some fresh coriander leaves and serve hot with roti or chapati.

This navaratri, you can spread sweetness to people. Here is the recipe to prepare coconut halwa. It is very easy and less time consuming sweet.

Ingredients:

1 cup grated coconut
1 cup milk
1 teaspoon ghee
1 teaspoon powdered green cardamom
1/4 cup sugar
1 pinch salt

Recipe to prepare halwa:

To start, take a pan, add ghee and let it warm for a minute. Keep very low flame and add grated coconut into it. Stir it until it gets light brown.
Now add milk into it and keep it stir. Add cardamom powder and dry fruits into it and keep it stir until it gets thickness.
Add sugar into it and stir it properly for atleast 10 minutes on low flame. Keep it aside for some time.
Transfer halwa to a serving bowl and garnish with dry fruits if you want to.

Jai Mata di.. This navaratri may bring you peace and happiness. I am back with one of the delicious sweet called Malpua. The recipe is described below :

INGREDIENTS :
Sugar Syrup

1 cup granulated white sugar, 1/2 cup water,
4 green cardamomsfew,
saffron strands,
1 teaspoon lemon juice

Malpua

1 cup Maida or all purpose flour,
1/3 cup desiccated coconut powder,
1 teaspoon fennel seeds slightly crushed,
1 tablespoon granulated white sugar,
1 pinch salt,
1 pinch baking powder,
1.5 cups milk,
oil or ghee, for frying

Instructions

Make The Sugar Syrup

Make the sugar syrup by mixing 1 cup sugar with 1/2 cup water in a pan. Switch on the heat on medium, add crushed cardamom and safrron strands.
Once the sugar dissolves, lower the heat to low, add lemon juice and let the syrup simmer for 8-10 minutes until it becomes sticky and reaches 1 string consistency.

To check whether the syrup has reached 1 string consistency place a drop of syrup between your thumb and index finger and then move the fingers away from each other, you will see a formation of a string. That means the syrup is done. If this is difficult to understand, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.

Make The Malpua

To make the batter for the malpua, add flour and desiccated coconut to a large bowl.
Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.
Start adding milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes.

Heat enough oil or ghee in a wide pan on medium heat. You don't need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don't need to shape it. I filled with pan with oil and then added 2 tablespoons ghee to it.

Lower the heat to low-medium and fry the malpua until golden brown from both sides. Flip and then completely fry the other side.
Remove the malpua from oil carefully, drain the oil.
Dip the malpua in prepared sugar syrup. Soak each side for 30 seconds.

Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts, edible silver leaves (optional) and serve warm.

Friends, If you would like have delicious home made and easy Indian sweet for any occasion then follow this recipe for making Milk Peda.



Ingredients:

Double toned or full cream milk 1 liter
Sugar 1 Cup
Ghee 1 teaspoon
cardamom powder 1 teaspoon
few almonds/pistachios
A pinch of Safford or other color

Instructions:

finely chop few almonds/pistachios and keep it aside. also powder the cardamom before making milk peda.
Add milk in a thick bottomed pan or non stick pan and put it on a medium high flame.
now lower the flame and keep stirring it so that it won't stick.
Keep cooking to make it thick or until it starts to leave th sides of the pan. Switch off the flame. The mawa or khoya is ready now.

Take a small pan and 1.5 cup water with cup sugar. Stir it slowly and add green cardamom powder. Keep it on a medium flame. It is ready when it sticks on your finger and leave wires between. Now you can add prepared mawa/khoya into it and keep stirring it on a low flame. Once it becomes thick, switch off the flame.

Grease your hands with ghee. take a small lemon sized portion and start making a ball, slightly flatten it.
Make a small dent in the center, place the almond/pistachio and arrange in a clean plate. Your milk peda is ready.

Special and delicious dish for this special occasion.

Ingredients for Steamed and fried Modak :

Rice flour 1 1/2 cups
Wheat flour 1 1/2 cups
Salt a pinch
Oil 1 teaspoon for greasing
Oil for fry

For stuffing :

Fresh coconut grated 1 1/2 cups
Jaggery (gur) 1 cup
Poppy seeds (khuskhus) roasted 1 tablespoon
Green cardamom powder a pinch
Few pieces of cashew nuts, almonds and raisins

Method :

Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan. Bring to a boil and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming in a low flame. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.

Remove the lid, sprinkle some cold water on the rice flour. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.

For fried modak, add pinch of salt and 1 teaspoon in wheat flour. Mix water and make a soft dough.

Transfer the mixture to a large plate, grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.

For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and all dry fruits. Stirring continuously for 5 minutes. You can also add milk to make it more smooth so it will not stick to the pan quickly.

Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.

Place a portion of the stuffing in the Centre, pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.

Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes. You can also use idli pan.

Heat a pan with sufficient oil to fry wheat flour modak. Fry it till it gets light brown.

Serve hot modak to ganapati Bappa.

Delicious sooji halwa

Hey guys.. I am back again with a delicious dish called puran poli (puram puri). It is one of the special dish in Maharashtra.
You can prepare it at home easily. Just follow the below steps.

for stuffing you need -

1 cup powdered jaggery ( gud). Also you can add sugar as well or combination of both.

2 cup chana dal (soaked and boiled)

2 teaspoon ghee

1 teaspoon fennel powder (saunf)

½ teaspoon cardamom powder (choti elaichi powder)

for the covering:

1.5 cups whole wheat flour (atta) + ½ cup all purpose flour (maida) OR you can use only maida or only whole wheat flour.

4 tablespoon oil or ghee

½ teaspoon salt or as per you taste

¼ teaspoon turmeric powder/haldi (optional)

oil or ghee as required for frying the puran poli

Preparing the puran:

Rinse the chana dal and soaked the chana dal almost for 2 hours. After you have boil it in a pressure cooker for 2 to 3 whistles. Once the pressure settles down, remove rest of the water from dal. Grind dal in mixture and keep it aside.
Now heat ghee in a pan and add the chana dal and jaggery. stir and let this mixture cook on a low flame till the mixture becomes dry. Now you add fennel powder and cardamom powder.
keep on stirring the mixture at intervals.
once the stuffing become dry and thick, switch off the flame and let it cool.

Preparing the poli dough:

Meanwhile take whole wheat flour/atta, all purpose flour/maida and salt in a bowl mix well. Add a little bit of water and ghee and mix. begin to knead the dough adding water as required. The dough should be smooth and soft. cover and keep aside the dough for 15-20 minutes.

Making puran poli:

Take a medium or large size dough. Role it 2-3 inches in circumference and place a portion of stuffing in the center of the rolled dough.
Bring the edges together towards the center and join all the edges.
Sprinkle some flour and start rolling the dough. You can also use oil or ghee instead of flour. Now roll it as depending upon the size of the dough make sure stuffing should not come out.
Now heat a pan on a low flame spread some ghee. place the rolled poli on the tawa.
When one side gets browned, turn over and cook the other side till you see some brown spots. Once the second side gets browned, then turn over and apply ghee. The poli should be cooked well with brown spots and golden.
Your puranpoli is ready and you can serve puran poli warm or at room temperature with milk, ghee or yogurt/curd.

Thanks for reading.. Will be back with another dish.

Hi guys,
Here is my recipe to prepare Paneer masala pizza
for the pizza bread base ingredients are:

3 cups all purpose flour (maida)
1 to 1.25 cups water
½ teaspoon sugar
2 teaspoons dry active yeast OR 1.5 teaspoons instant yeast
2 tablespoons olive oil
½ teaspoon salt or add as required

for the paneer Tikka ingredients are:

125 to 150 grams paneer cubes
1 cup thick yogurt
1 medium red, green and yellow bell pepper, diced
1 medium onion, quartered and layers separated

1 teaspoon Garlic and ginger paste
½ teaspoon red chili powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
salt as required

for the pizza sauce:

2 medium tomatoes, pureed - yields approx 1 cup of tomato puree
3 to 4 small to medium garlic cloves, finely chopped
2 tablespoons olive oil
salt and pepper as required

topping extra:

mozzarella cheese, grated - as required
7 to 8 pitted black olives, sliced (optional)

preparing the pizza bread base:

Take warm 1 cup water in a bowl. Mix ½ tsp sugar in it then sprinkle the yeast and stir.
cover and keep this mixture for 10-12 minutes at room temperature.
after 10-12 minutes when the yeast mixture bubbles and froths, add 1 cup
flour, salt and olive oil and stir the mixture well.
then add another cup of flour and stir again.
the flour mixture would begin to leave the sides of the flour.
add the last cup of flour and begin to knead the bowl.knead the mixture, till you get a soft, smooth
and elastic dough.
Rub some water all over the pizza bread dough and keep in a covered bowl for 1:30 to 2 hours.

preparing the paneer tikka:

whisk the yogurt in a bowl till smooth and creamy. Add all the ginger-garlic paste and all the
spice powders mentioned above.
check the taste of the marination and add more salt or the
spice powders if required.
add the paneer cubes and the diced veggies to the yogurt sauce.
fold in gently so that the paneer and veggies are evenly coated with the
marinade.
cover and keep aside for minimum for 1 hour at room temperature.

preparing the basic pizza tomato sauce:

Rinse and then chop the tomatoes and blend it.
heat olive oil in a small pan.
then add the chopped garlic and saute u til it turns brown.
add the tomato puree and saute for 3-4 mins.
when the tomatoes are cooked.
keep the pizza sauce aside.

assembling the paneer tikka pizza:

When the dough has doubled up and nicely leavened, then divide the dough into 2-3 parts. 2 parts of the pizza dough will give you a medium
pizza and 3 parts will give you a small pizza.
you can refrigerate the remaining dough if not using it immediately.
grease the baking pan with olive oil and sprinkle some flour on it.
preheat your oven to 250 degrees C at least 20 minutes before you begin
baking.
roll the dough on a dusted work flour surface
place the rolled dough on the greased baking pan or tray.
brush some olive oil on the pizza base.
next spread the tomato pizza sauce evenly.
now top the pizza with the marinated paneer cubes, bell pepper, onion .
Arrange the olive slices if using.
sprinkle grated mozzarella cheese on the top.
bake the pizza in the oven for 15-20 minutes or more till the cheese has
browned from top and the pizza base has been cooked.
the paneer would also be cooked by then.
remove and serve the paneer tikka pizza hot with tomato sauce.

Besan ka chila..

Swadishth paneer biryani :-)