Badam Phirni:

Badam Phirni is a rich sweet dessert is easy to make and is an ideal dessert during festivals, occasions or religious rituals at home.

The Phirni dish had been introduced to Indian cooking by the Mughals. It is a very popular dish from the North India and people who love eating Kheer or Payasam will surely like this dessert.

Badam Phirni is smooth, rich, creamy taste and has made its name appear on most the VIP parties menu. It is exceptional and valued as it is low sugar, low fat, high calcium and high protein sweet dessert.

Ingredients:

4 cups milk

2 tbsp rice

3 tbsp sugar

1/4th cup blanched almonds (sliced)

1 tsp green cardamom (crushed)

1/2 tsp kewra essence

silver or gold foil paper (varak)

How to make Badam Phirni:

• Soak rice in water for few hours, then drain water and grind rice into a smooth paste.

• In a non-stick saucepan bring milk. Over a moderately low heat add rice, sugar and cardamom and stir constantly till milk turns thick.

• Remove from heat and add almonds.

• Put in serving bowl and let it come down to room temperature. Now, put in the fridge and chill.

• Garnish it with silver or gold foil paper (varak) and serve.

Note:

• Quantity of nuts, as well as sugar, can be adjusted according to taste.

• Instead of saffron, this pudding can be flavored with ground green cardamoms seeds or rose water or kewra water, according to individual taste.

• For a sugar free version, add artificial sweetener, when the pudding has cooled down.

Homemade Chocolates

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Home Made Chocolates

VEGETABLE TIKKI

Ingredients

1 cup Boiled potatoes
½ cup boiled peas
½ cup boiled carrots
1 teaspoon garam masala powder
Salt to taste
2 tablespoon  oil
½ teaspoon turmeric powder
½ teaspoon red chilli powder
2 slices of bread

Mash the boiled potatoes and mix with all other ingredients except oil and bread.


Wet the bread with water, squeeze out all the water and add to the mix of vegetables dough.

Now make medium size balls and flatten them like vada. Now you have two options- The first one is to deep fry the cutlets by rolling them in bread crumbs . But this consumes more oil.

The second method and the way I did these is- Just place them on the chapati tava, add a few drops of oil and when it is golden brown, turn and cook the other side as well.

Serve Hot with sweet chutney or sauce.

Bhindi Sambhariya

Bhindi Sambhariya is an easy Gujarati style stuffed okra recipe. ... "There are many little things that you can do for anyone, anytime, for no other ... care - things may cost you little or nothing but could mean the world to those on ...

Ingredients of stuffing


  1/2 teaspoon ginger green chili paste


1/2 tablespoon roasted coriander powder


1 teaspoon roasted cumin powder


pinch garam masala powder


1/2 tablespoon white sesame seeds


3-4 tablespoon fresh coriander leaves, finely chopped


3 tablespoon  fresh coconut, grated


2 teaspoon brown sugar or jaggery or white sugar


2 tablespoon  coarsely powdered peanuts


1/2 tablespoon  oil


salt to taste

1.Mix all the ingredients meant for stuffing in a bowl. Keep aside.

2 Wash and pat dry bhindi. Make a slit length wise in each bhindiand stuff 1/2 tablespoon of stuffing in it. Stuff all the bhindi and keep aside

3 Heat oil in a vessel. Once hot, add asafoetida and curry leaves and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. Slow roasting of the okra can take at least 30 minutes.

4 Turn off heat.Serve with rice or roti.

Bhindi Sambhariya Recipe

How to make Bhindi Sambhariya Recipe

For stuffing:

1 1/2 tsps ginger green chili paste

1/2 tbsp roasted coriander pwd

1 tsp roasted cumin powder

pinch garam masala powder

1/2 tbsp white sesame seeds

3-4 tbsps fresh coriander leaves, finely chopped

3 tbsps fresh coconut, grated

2 tsps brown sugar or jaggery or white sugar

2 tbsps coarsely powdered peanuts

1/2 tbsp oil

salt to taste

1 Mix all the ingredients meant for stuffing in a bowl. Keep aside.
2 Wash and pat dry bhindi. Make a slit length wise in each bhindi (as shown in the image above) and stuff 1 1/2 tbsps of stuffing in it. Stuff all the bhindi and keep aside
3 Heat oil in a vessel. Once hot, add asafoetida and curry leaves and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn the okra to allow even cooking on all sides. Slow roasting of the okra can take at least 30 minutes.
4 Turn off heat. Serve with rice or roti.

Thanks

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