Ingredients:
Paneer - 200 gms
Besan Flour - 1 cup
Cooked Rice - 1 cup
Khus Khus paste - 1 tsp
Sesame - 1 tsp
Spring onions - 1
Ginger garlic paste - 1 tsp
Red Chilly Powder - 1 tsp
Chilly paste - 1 tsp
Turmeric Powder - 1/4 tsp
Buttermilk - 1 tsp (optional)
Coriander leaves - 2 tbsp
Salt to taste
oil - for frying.
Method:
Mash rice well and mix it with besan flour, buttermilk to form a thick batter. Set it aside for about 4 hours. Mix turmeric powder, chilly garlic paste, green chilly paste, red chilly powder, Khus Khus paste, Sesame seeds, finely chopped spring onions and salt.
Cut the paneer into one inch long finger sized strips. Coat the strips with the batter and fry in oil till they are golden brown in colour.
Makes a great snack for the brothers on Raksha Bandhan day.
Showing posts with label Raksha Bandan Recipes. Show all posts
Showing posts with label Raksha Bandan Recipes. Show all posts
Fruit Chaat
Ingredients:
Banana - 2 nos
Orange - 1 no
Apple - 1 no
Pineapple - 1/2 no
Guava - 1 no
Tomato - 1 Firm and Ripe
Potatoes - 2 nos
Chaat Masala - 1 tsp
Lime - 1 no
Salt to taste
Pepper powder - 1/2 tsp (can increase if needed)
Method:
Pressure cook potatoes. Peel and dice it into big cubes. Wash and cut apple, pineapple, guava and tomato to medium sized cubes. Peel oranges and banana and cut the bananas into reasonable sized rounds. Cut the orange slices into 2. Put all the fruits and potatoes in a mixing bowl. Add salt, pepper powder and chat masala powder and mix well. Squeeze lime juice and mix again. Serve chilled.
Banana - 2 nos
Orange - 1 no
Apple - 1 no
Pineapple - 1/2 no
Guava - 1 no
Tomato - 1 Firm and Ripe
Potatoes - 2 nos
Chaat Masala - 1 tsp
Lime - 1 no
Salt to taste
Pepper powder - 1/2 tsp (can increase if needed)
Method:
Pressure cook potatoes. Peel and dice it into big cubes. Wash and cut apple, pineapple, guava and tomato to medium sized cubes. Peel oranges and banana and cut the bananas into reasonable sized rounds. Cut the orange slices into 2. Put all the fruits and potatoes in a mixing bowl. Add salt, pepper powder and chat masala powder and mix well. Squeeze lime juice and mix again. Serve chilled.
Cashew Chikki
Ingredients:
Cashew nuts - whole 1 1/2 cups or about 250 gms.
Ghee - 1/4 cup
Sugar - 1 cup
Method:
Take a flat surface - chappati stone or any marble surface and coat it with ghee. Coat the roller pin also with ghee.
Put the cashew nuts in a plastic bag and crush it slowly either with the help of a chappati roller or with any small flat stone. This will help the cashewnuts to break evenly. Heat a flat bottom pan and add 2 tbsp of ghee to it. Add the sugar when the ghee melts. Let the sugar melt and turn to a honey color (caramelize sugar). Put off the flame and add the broken cashew nut pieces and mix well with a spoon. (mixing should be done as fast as possible). Transfer it immediatly to the ghee coated surface and roll it with chappati roller pin. Cut it into square cubes.
Store it in an air tight container.
Cashew nuts - whole 1 1/2 cups or about 250 gms.
Ghee - 1/4 cup
Sugar - 1 cup
Method:
Take a flat surface - chappati stone or any marble surface and coat it with ghee. Coat the roller pin also with ghee.
Put the cashew nuts in a plastic bag and crush it slowly either with the help of a chappati roller or with any small flat stone. This will help the cashewnuts to break evenly. Heat a flat bottom pan and add 2 tbsp of ghee to it. Add the sugar when the ghee melts. Let the sugar melt and turn to a honey color (caramelize sugar). Put off the flame and add the broken cashew nut pieces and mix well with a spoon. (mixing should be done as fast as possible). Transfer it immediatly to the ghee coated surface and roll it with chappati roller pin. Cut it into square cubes.
Store it in an air tight container.
Recipe to make Badusha
The name itself suggests that this is the king of sweets. (Badusha means king in Persian).
Ingredients:
Maida - 1 cup
Butter - 50 gms
Ice Water - 2 cups
Sugar - 1 cup
Oil - to deep fry
Method:
Add the butter to maida and knead it to rawa or bread crumb consistency. Add ice water to maida slowly and knead it again. Make fine balls with it (care should be taken so that no cracks are formed in the ball). Make thin chappatis out of the balls. Place 3 chappatis one over the other. Spread butter in between the chappatis. Spread butter on the top chappati and sprinkle 1 tbsp of maida over it. Roll the chappatis to form a cylinder. Seal the ends and cut into pieces. Keep the cut pieces in fridge for 30 mins.
Make balls of the cut pieces and press them and flatten them. Make a hole in the middle and fry it in oil in medium heat. (Care should be taken that the Badusha is immersed thoroughly in oil for consistent frying). 3 to 4 pieces can be fried at one time. Turn them constantly so that both the sides are puffed up and are cooked completely.
In the mean time, in a hard bottom pan make sugar syrup of 2 string consistency. This have to be kept ready before the Badushas are fried. Remove the Badushas from flame and immerse them in sugar syrup. The Badushas have to be well coated with syrup. Remove the Badushas and spread them on wire sheet to avoid sticking to the plate. While the syrup is still sticky a cherry or a raisin or a badam or a cashew nut can be placed for decoration.
Ingredients:
Maida - 1 cup
Butter - 50 gms
Ice Water - 2 cups
Sugar - 1 cup
Oil - to deep fry
Method:
Add the butter to maida and knead it to rawa or bread crumb consistency. Add ice water to maida slowly and knead it again. Make fine balls with it (care should be taken so that no cracks are formed in the ball). Make thin chappatis out of the balls. Place 3 chappatis one over the other. Spread butter in between the chappatis. Spread butter on the top chappati and sprinkle 1 tbsp of maida over it. Roll the chappatis to form a cylinder. Seal the ends and cut into pieces. Keep the cut pieces in fridge for 30 mins.
Make balls of the cut pieces and press them and flatten them. Make a hole in the middle and fry it in oil in medium heat. (Care should be taken that the Badusha is immersed thoroughly in oil for consistent frying). 3 to 4 pieces can be fried at one time. Turn them constantly so that both the sides are puffed up and are cooked completely.
In the mean time, in a hard bottom pan make sugar syrup of 2 string consistency. This have to be kept ready before the Badushas are fried. Remove the Badushas from flame and immerse them in sugar syrup. The Badushas have to be well coated with syrup. Remove the Badushas and spread them on wire sheet to avoid sticking to the plate. While the syrup is still sticky a cherry or a raisin or a badam or a cashew nut can be placed for decoration.
Kaju Kathlee - A very rich recipe made out of Cashew nut
Ingredients:
Cashew Nuts - 1 cup
Sugar - 1 cup
Ghee - 2 tbsp
Water - 1/4 cup
Method:
Soak cashew muts in water for about 15 to 20 mins. Grind it to a fine paste. In a hard bottom pan, add water and sugar. Boil sugar and keep stirring to make one string consistency of sugar syrup. Add the cashew paste to it. Add 1 tbsp of ghee. When it forms a dough consistency lump and doesnot stick to the sides of the pan, then remove it from flame and spread it on ghee smeared plate. When cold cut into desired shapes. (Normally it is cut into diamond shape).
Recipe for coconut Burfi
Ingredients:
Grated Coconut - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Cashewnuts - 12 cut into small pieces and fry it in 1 tbsp of ghee.
Method:
In 1/2 cup of water dissolve sugar and let it boil, Bring it to thick one string consistency. Add the grated coconut to it slowly. Keep stirring and add the ghee little by little. Both the sugar and coconut should get mixed up well and should get hardened. Bubbles should form on the top and the mixture should leave the sides of the vessel. Before removing from flame add the cashewnuts and mix well. Remove and pour it in ghee greased plate. When warm cut into pieces. When cold remove the pieces and store in a clean dry container.
Grated Coconut - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Cashewnuts - 12 cut into small pieces and fry it in 1 tbsp of ghee.
Method:
In 1/2 cup of water dissolve sugar and let it boil, Bring it to thick one string consistency. Add the grated coconut to it slowly. Keep stirring and add the ghee little by little. Both the sugar and coconut should get mixed up well and should get hardened. Bubbles should form on the top and the mixture should leave the sides of the vessel. Before removing from flame add the cashewnuts and mix well. Remove and pour it in ghee greased plate. When warm cut into pieces. When cold remove the pieces and store in a clean dry container.
Recipe for Rabadi
Tired of making the regular payasams for Diwali? Try out this Rabadi, which will sure become a great hit in your family.
Ingredients:
Milk - 1 ltr
Sugar - 100gms
Badam - 20 to 25
Melon seeds (Saarai Paruppu) - 1/4 cup
Cardamom powder from 4 to 6 nos
Saffron Strands - a pinch
Method:
Soak the Badaam in warm water and peel the skin. Grind the Badaam along with cardamom. Add it along with milk and sugar and boil it. When thick remove from flame and let it cool. Refrigerate it and serve it cool. Sprinkle Melon seeds and saffron strands and serve.
Ingredients:
Milk - 1 ltr
Sugar - 100gms
Badam - 20 to 25
Melon seeds (Saarai Paruppu) - 1/4 cup
Cardamom powder from 4 to 6 nos
Saffron Strands - a pinch
Method:
Soak the Badaam in warm water and peel the skin. Grind the Badaam along with cardamom. Add it along with milk and sugar and boil it. When thick remove from flame and let it cool. Refrigerate it and serve it cool. Sprinkle Melon seeds and saffron strands and serve.
Badam Kathlee
Ingredients:
Almonds - 1/4 kg (soak overnight and peel the skin)
Powdered sugar - 1/4 kg
Milk - 2 tbsp
Saffron Strands - a few
Method:
Wash the almond throughly after peeling it to remove the brownness. Grind it to a fine paste using milk. Mix the sugar powder to the ground paste and in a hard bottom pan cook the mixture stirring constantly using a large spatula. Do not stop stirring even if it splatters. Keep the stove in low flame, and keep stirring untill the mixture forms a soft lump and leaves the sides of the pan. Spread the cooked mixture in a ghee greased pan and roll it with a rolling pin. When warm, put slices. Decorate each slice with one or 2 strands of saffron. Can also place one or a half of badam on each piece. Remove and store when cold.
One can also make Burfi and Rolls using Badaam.
Almonds - 1/4 kg (soak overnight and peel the skin)
Powdered sugar - 1/4 kg
Milk - 2 tbsp
Saffron Strands - a few
Method:
Wash the almond throughly after peeling it to remove the brownness. Grind it to a fine paste using milk. Mix the sugar powder to the ground paste and in a hard bottom pan cook the mixture stirring constantly using a large spatula. Do not stop stirring even if it splatters. Keep the stove in low flame, and keep stirring untill the mixture forms a soft lump and leaves the sides of the pan. Spread the cooked mixture in a ghee greased pan and roll it with a rolling pin. When warm, put slices. Decorate each slice with one or 2 strands of saffron. Can also place one or a half of badam on each piece. Remove and store when cold.
One can also make Burfi and Rolls using Badaam.
Recipe for Badaam Burfi
Ingredients:
Badaam - 500 gms
Sugar - 300 gms
Water - 2.5 cups
Ghee - 1 tbsp
Food Colour - yellow one pinch (optional)
Badam Essence - 1/2 tbsp (optional)
Method
Soak Badaam and peel the skin. Grind it into a fine paste. In a hard bottom pan add water and sugar and when the sugar gets to syrup consistency add the food colour and badam paste and keep stirring. When it becomes thick and doesnot stick to the sides of the pan. Before removing from pan add the ghee and mix it well.
Pour it in a greased plate and when it is warm put slices.
Check here to make Cashew Burfi.
Badaam - 500 gms
Sugar - 300 gms
Water - 2.5 cups
Ghee - 1 tbsp
Food Colour - yellow one pinch (optional)
Badam Essence - 1/2 tbsp (optional)
Method
Soak Badaam and peel the skin. Grind it into a fine paste. In a hard bottom pan add water and sugar and when the sugar gets to syrup consistency add the food colour and badam paste and keep stirring. When it becomes thick and doesnot stick to the sides of the pan. Before removing from pan add the ghee and mix it well.
Pour it in a greased plate and when it is warm put slices.
Check here to make Cashew Burfi.
Recipe for Badam Rolls
This is an instant sweet, that can be done within an hour.
Ingredients:
Badam - 200 gms
Sugar - 1cup
Cashew nuts - 100 gms
Ghee - 2 tbsp
Method:
Soak Baadam and half of the cashewnuts for about 15 mins and deskin it and grind it into fine paste. In a hard bottom pan add the badam paste, sugar and ghee and cook it till everything mixes well together. Keep stirring so that the entire mixture should not stick to the pan. Remove from fire and make it into small balls. This can be spread in a ghee spread plate and cut into square or diamond pieces too.
Grind the remaining cashew into fine pieces and sprinkle on the balls or the diamond pieces.
Ingredients:
Badam - 200 gms
Sugar - 1cup
Cashew nuts - 100 gms
Ghee - 2 tbsp
Method:
Soak Baadam and half of the cashewnuts for about 15 mins and deskin it and grind it into fine paste. In a hard bottom pan add the badam paste, sugar and ghee and cook it till everything mixes well together. Keep stirring so that the entire mixture should not stick to the pan. Remove from fire and make it into small balls. This can be spread in a ghee spread plate and cut into square or diamond pieces too.
Grind the remaining cashew into fine pieces and sprinkle on the balls or the diamond pieces.
Ashoka Halwa - Tanjore style Moong Dal Halwa
Ashoka Halwa is regarded as the king of sweets.
Ingredients:
Moond Dal - 2 cups
Maida - 1/2 cup
Sugar - 3 cups
Ghee- 3 cups
Cashew Nuts - 100 gms
Cardomom powder - made of 10 to 12 cardomoms
Red food colour - a pinch
Water - 1 1/4 cup
Method:
Clean the moong dal and pressure cook it till it becomes soft. In a pan fry the maida till it smells cooked. In a pan pour water and add sugar to it and mix well. Once the sugar gets dissolved add the cooked moong dal to it and add little sugar to it and keep stirring. This mixture will be in the form of dosa batter. When it starts coming out of the edges, add maida to it and mix again. This will come to a ball like consistency. Add the remaining ghee, cardomom powder and broken cashew nuts. Remove from flame, and spread it in a ghee greased plate. Serve hot.
Ingredients:
Moond Dal - 2 cups
Maida - 1/2 cup
Sugar - 3 cups
Ghee- 3 cups
Cashew Nuts - 100 gms
Cardomom powder - made of 10 to 12 cardomoms
Red food colour - a pinch
Water - 1 1/4 cup
Method:
Clean the moong dal and pressure cook it till it becomes soft. In a pan fry the maida till it smells cooked. In a pan pour water and add sugar to it and mix well. Once the sugar gets dissolved add the cooked moong dal to it and add little sugar to it and keep stirring. This mixture will be in the form of dosa batter. When it starts coming out of the edges, add maida to it and mix again. This will come to a ball like consistency. Add the remaining ghee, cardomom powder and broken cashew nuts. Remove from flame, and spread it in a ghee greased plate. Serve hot.
Recipe for Easy Badaam Halwa
Badam Halwa is always regarded as the king of sweets. Here is a very easy method to make it at home
Ingredients:
Almonds, soaked, peeled - 200 gms
Powdered Sugar - 120 gms (or as per your taste you can increase or decrease it)
Method:
Grind the almonds into a very fine paste using 1 or 2 table spoons of milk. (The paste should not be liquidy. In a shallow heavy pan mix the sugar and almond paste and put it in heat and cook.Stir continuously. Add two tablespoons of ghee. Make sure that it does not stick to the bottom. The entire paste should become soft and form lumps. When the lump leaves the sides of the pan remove from fire and let it cool and set.You can make this into balls, or spread in a plate and cut them into pieces.
Ingredients:
Almonds, soaked, peeled - 200 gms
Powdered Sugar - 120 gms (or as per your taste you can increase or decrease it)
Method:
Grind the almonds into a very fine paste using 1 or 2 table spoons of milk. (The paste should not be liquidy. In a shallow heavy pan mix the sugar and almond paste and put it in heat and cook.Stir continuously. Add two tablespoons of ghee. Make sure that it does not stick to the bottom. The entire paste should become soft and form lumps. When the lump leaves the sides of the pan remove from fire and let it cool and set.You can make this into balls, or spread in a plate and cut them into pieces.
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