Sesame Honey Rice Balls Recipe

Prep & Cooking: 30 mts

Cuisine: Indo-Chinese

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Ingredients:

1 cup rice, cooked

3 spring onion whites, finely chopped

1 cup chopped vegetables (carrot, beans, capsicum)

1-2 green chilli finely chopped

3 garlic cloves,crushed

1 1/2 tbsps coriander leaves, chopped

1 tsp soy sauce

black pepper pwd to taste

2 1/2 -3 tbsps corn flour

2 tbsps honey

sesame seeds for coating

salt to taste

oil for deep frying

1/2 tbsp oil

For flour batter:

2 tbsps flour/maida

pinch of salt

water to make thin batter

Method:

Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 mts. Add the chopped vegetables and saute for 5 mts. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool.
2 Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix. Prepare small lemon sized balls and refrigerate for 15 mts.
3 In a small bowl, make a thin batter for flour, water and salt. Dip each ball into the flour mixture and roll in the sesame seeds and keep aside.
4 Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
5 Serve hot with tomato sauce.

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Chicken Stuffed Buns Recipe

Prep time: 90 min
Cook time: 10 min
Yield: 12

Main Ingredients: Chicken All Purpose Flour

Ingredients:

    Active dry yeast: 1 tbsp

    Warm water: 2 tbsps

    Milk: 1/2 cup

    Salt to taste

    Vegetable oil: 1/2 cup

    Maida: 2 1/4 cups (all purpose flour)

    Sugar: 2 tbsps

    Egg: 1, beaten

    Egg white: 1, for egg wash

    White sesame seeds: for sprinkling

    Chicken Stuffing:

    Shredded Chicken: 1 1/2 cups (cooked)

    Onion: 2 (finely chopped)

    Ginger garlic paste: 1 tsp

    Red chili powder: 1 tsp

    Coriander powder: 1 1/2 tsps

    Cumin powder: pinch

    Garam Masala powder: pinch

    Salt to taste

    Coriander leaves: 2 tbsps (finely chopped)


Method

    Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.

    Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.

    Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
    Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
    Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.

    Punch down the dough lightly using your palm and divide the dough equally.

    Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.

    Let it sit/prove for another 20 mins.

    Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.

    Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts..

    Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

    Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.

    Turn off heat and cool. Add coriander leaves and mix.

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PISTA SANDESH

Ingredients

    2 cups grated Paneer

    1 cup sugar

    1 tbsp rose water

    1/2 tsp green cardamom seeds

    10 Pista thinly sliced





Method:

Mix sugar and paneer together.

Place it over the heat and stir constantly.

When it will turn little thick then put rose water & cardamon seeds in it.

Remove from the heat.

Stir few more times.

Now you can make round or square or any other shape.

Place the thin sliced pista upon the sandesh.

Serve cold.

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TAUK DAL

Ingredients
250 grams pigeon pea divide (arhar dal)

1 teaspoon ghee

1/2 teaspoon onion seeds

2 teaspoon sugar

4 -6 green chillies

Salt to taste

3 medium raw mangoes

1/2 teaspoon turmeric powder

How to make Tauk Dal
    Wash, take off and cut the mangoes into 6-8 pieces lengthwise.

    Wash the dal and boil with 4 cup of water.

    Mix in turmeric and stir.

    Continue cooking for about 20 minutes.

    Mix in raw mangoes, green chillies and salt.

    Stir fry till the time the mangoes are soft but not mushy.

    Mix in sugar and stir.

    Heat up ghee in a kadhai and mix in onion seeds.

    When they stop crackling pour out this over the dal.

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LADY FINGER PICKLE

Ingredients:
   
25 Lady fingers

1 cup Lemon (Nimbu) juice

4 teaspoons Salt (Namak) for lemon juice

2 teaspoons fenugreek seeds

2 teaspoons Red chili pepper (Lal Mirchi)

2 teaspoons mustard powder

1 teaspoon Turmeric (Haldi) powder

1/4 teaspoon asafoetida

2 teaspoons Cumin Seeds (Jeera)

8 teaspoons Salt (Namak) for masala

A few curry leaves
How to make Lady finger pickle:

    Remove the ends, head and tail of each Lady finger and slit on one side.

    Mix salt with all the ground spices and wet with a little juice.

    Fill the spices in the Lady fingers.

    Heat the oil and fry curry leaves and bing for one minute.

    Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.

    Cook till it boils.

    Cool, put an airtight jar.

    Keep it for 3 days, then serve.

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STUFFED RED CHILLI PICKLE

Ingredients:
   
240 grams big red chillies for stuffing

4 teaspoons fenugreek seeds, roasted and powdered

3 teaspoons Red chili pepper (Lal Mirchi)

8 teaspoons aniseed powder

8 teaspoons Salt (Namak)

6 teaspoons ground spices

4 teaspoons mustard powder

4 teaspoons cumin powder

juice of 2 Lemons (Nimbu)

1 cup Oil (Tel), heated and cooled

4 teaspoons amchoor

How to make stuffed red chilli pickle:

    Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.

    Wet all the ingredients with lemon juice and a little oil.

    Fill the masala tightly in the chillies and pack them in a jar.

    Pour the oil over them.

    Keep for one month.

    Shake the jar carefully every 2 or 3 days.

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SWEET MANGO PICKLE

Ingredients:

Raw Mango - 1

Jaggery - 2 tbsp

Chilly powder - 1 1/2 tsp

Salt - 1 tsp

Mustard

Curry leaves



Method:

Dice mango into medium sized pieces.

In a pan take a spoon of oil and crackle mustard and curry leaves. 

Now put the mangoes into it and pour some water for it to get cooked. 

Close the pan with a lid and leave it alone for 5 min. 

Once the mango gets cooked, add chilly powder, jaggery and salt to it and mix well. 

Allow it to cook for another 5 min. 

Sweet and sour mango pickle is ready to eat. 

You can preserve this pickle in the refrigerator for a week.

This pickle goes well with roti and curd rice too.

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TURNIP PICKLE

Ingredients:

   
1/2 kg Turnips (Shalgam)

1 cup Mustard Oil (Sarson Ka Tel)

15 cloves Garlic (Lasun)

1 cup Vinegar (Sirka)

3/4 or 1 cup Sugar (Cheeni)

15 dry Dates (Khajoor)

6 teaspoons seedless golden Raisins (Kishmish)

1 teaspoon peppercorn

2 teaspoons chilli powder

1 teaspoon Onions seeds (Kalonji)

1 teaspoon Cumin Seeds (Jeera)

1/3 cup Salt (Namak)

How to make turnip pickle:

    Grind the spices and sugar together.

    Grind dates and raisins with a little vinegar.

    Peel and cut turnips into thick round slices and rub salt on them.

    Keep for 8 hours.

    Heat oil, fry the ground garlic till golden brown.

    In it fry turnips till dry.

    Add vinegar, ground spices with sugar and ground dates and raisins.

    Put in a jar, keep in the sun for 6 days.

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Egg Salad Parmesan Sandwich

Prep Time: 10 min


Ingredients:


   6  hard boiled eggs, sliced in quarters


   2  celery stalks, chopped finely


1/2  onion, chopped finely


1/2  cup salad dressing (or mayonnaise)


1/2  teaspoon Parmesan Cheese


1/4  teaspoon salt


   1  tomato, sliced


   4  lettuce leaves


   8  bread slices, your choice of bread


M.O.P:


PLACE the eggs, celery, onion, salad dressing (or mayonnaise), cheese, and salt into your mixing bowl.  Using your fork, mix the ingredients.   


HOWEVER, you want your egg mixture coarsely chopped.  Now, take about a tablespoon egg salad and spread on a slice of bread, add 2 tomato slices, a leaf of lettuce and top with an additional bread slice.

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Easy Egg & Ham Bake Breakfast

Ingredients


12 - ounces Sliced Ham Steak (Oval)


2 - Tablespoon Butter or Margarine


8 - Eggs


M.O.P:


Place Ham Steak in a wide frying pan and cook slowly until browned (about 5 minutes).


Turn ham and brown the other side.


Remove ham to a warmed platter.


For scrambled eggs, melt butter or margarine in a small pan over medium-low heat and stir, cooking until set.


For fried eggs, melt tablespoon butter or margarine in a frying pan over medium-low heat. Break in eggs and cook uncovered, for sunnyside-up style until desired firmness.


Add eggs to warm platter with ham.

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Double-Dipper Egg

INGREDIENTS


4 hard-cooked eggs, peeled, sliced

1/4 cup finely crushed Cheddar cheese crackers

1/4 cup or 2 (individual) containers purchased ranch salad dressing


DIRECTIONS

1 Place 2 eggs in each of 2 resealable food storage plastic bags.

 Divide cracker crumbs into 2 small plastic containers with lids.

 If necessary, divide salad dressing into 2 small plastic containers with lids.

Pack in 2 insulated lunch bags with ice packs. 2 At lunch time, dip eggs in salad dressing, then in cracker crumbs.

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Scrambled Eggs

Makes 8 servings


Prep Time: 30 min.
Cooking time: 24 min.


Ingredients:


12 - slices bacon, cut into 1/2-inch pieces


1 - pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch


2 - medium (1 cup) onions, chopped


1 - medium (3/4 cup) green bell pepper, chopped


1/2 - cup Half & Half


12 - eggs, slightly beaten


1/2 - teaspoon salt


1/4 - teaspoon pepper


6 - ounces (1 1/2 cups) Cheddar Cheese, shredded


M.O.P:


Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes.


Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender for 12 to 15 minutes.


Add onions and green pepper. Continue cooking for 2 to 4 minutes sor until onions are softened. Pour off fat.


Meanwhile, stir together half & half, eggs, salt and pepper in small bowl.


Pour egg mixture over vegetables; stir to mix.


Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, for 4 to 5 minutes or until eggs are set.


Sprinkle cheese over eggs. Let stand for 2 to 4 minutes or until cheese is melted.

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Brunch Bunch Scramble

9 to 18 servings


Prep Time: 10 min.
Baking Time: 15 min.


Ingredients:


18 - eggs


1 - cup nonfat or low-fat (1%) milk


1-1/2 - teaspoons dill weed


3/4 - teaspoon salt (optional)


1/4 - teaspoon lemon juice


1-1/2 - cups diced cooked lean ham


1 - can (4 ounces) sliced mushrooms, drained


1/3 - cup minced green onions with tops


1 - Tablespoon butter or cooking oil or cooking spray




M.O.P:


Preheat oven to 350°F.


In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended.


Stir in ham, mushrooms and onions.


In preheated oven, melt butter in 13 x 9 x 2-inch baking pan.
Pour in egg mixture. Place in oven.


As mixture begins to set, after about 8 minutes, pull out oven rack.


Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds.


Return to oven. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes. Do not stir constantly.

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Salmon & Vegetables in Lemon Dill Sauce

Makes 6 servings


Prep Time: 10 min.
Cooking time: 9 min.


Ingredients


1 - package (12-ounce) (3 cups) uncooked dried penne pasta


2 - cups Light Sour Cream


2 - teaspoons lemon juice


2 - teaspoons freshly grated lemon peel


2 - teaspoons dried dill weed


1 - teaspoon garlic salt


1 - pound fresh salmon, skinned, cut into 3/4-inch cubes


Salt


Pepper


1 - Tablespoon butter


1/4 - cup sliced leeks


1 - medium (1/2 cup) red bell pepper, cubed 1/2-inch


1 - package (8-ounce) (2 cups) frozen sugar snap peas




M.O.P:


Cook pasta according to package directions. Drain and keep warm.


In a small bowl, you want to combine sour cream, lemon juice, lemon peel, dill weed and garlic salt. Mix well and set aside.


Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, for 3 to 4 minutes or until salmon turns color.


Remove from skillet and keep warm.


Add leeks to same skillet and cook over medium-high heat, stirring constantly, for 1 minute.


Add bell pepper and peas and continue cooking for 2 to 3 minutes or until vegetables are crisply tender.


Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture.


Stir to coat with sauce and continue cooking for 1 to 2 minutes or until heated through.

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Easy Gulf-Style Citrus Shrimp

Prep Time: 10 min.
Cooking Time: 10 min.


Ingredients:


1 - lime
1 - medium orange
6 - Tablespoons Unsalted Butter
1/4 - cup chopped green onions
3/4 - teaspoon ground cumin
1/4 - teaspoon red pepper sauce
1 - pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 - cup chopped fresh cilantro
1 - package (9-ounce) refrigerated fettucine, cooked




M.O.P:


Remove zest of lime and orange using citrus zester or fine grater.


Juice lime and reserve 2 tablespoons juice.


Juice orange and reserve juice.


In a 10-inch skillet, melt 2 tablespoons butter until sizzling.


Next, add green onions, cumin and pepper sauce.


Cook over medium-high heat fro 1 to 2 minutes or until onions are softened.


Add shrimp and continue cooking for 2 to 3 minutes or until shrimp turn pink.


Remove shrimp and set aside.




Increase heat to high and add reserved lime juice and orange juice to same skillet.


Cook for 4 to 5 minutes or until mixture is reduced to 1/3 cup.


Remove from heat. Stir in remaining butter, 1 tablespoon at a time.


Stir in lime and orange zest and cilantro.


 Add shrimp; stir to coat.


To serve, you want to spoon shrimp mixture over hot cooked fettuccine.

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Hot and Sweet Pizza

Makes 6 servings


Prep Time: 15 min 


Baking time: 8 min


Ingredients:


   1 round (10-ounce) pre-baked thin crust Italian bread shell


   1 can (8-ounce) pizza sauce


   1 can (8-ounce) pineapple tidbits in juice, well-drained


   1 package (6-ounce) Canadian bacon slices, quartered


2 to 4 Tablespoons seeded jalapeno chiles*


   6 ounces (1 1/2 cups) Cheddar Cheese, shredded




Quick Easy Directions:


Preheat oven to 400-degrees F.


1) Place bread shell on large ungreased baking sheet.


2) Spread pizza sauce evenly over shell.


3) Top with pineapple, Canadian bacon, jalapeno chiles, and cheese.


4) Place in oven and bake for 8 to 10 minutes or until cheese is melted and ingredients are heated through.


5) To serve, cut into wedges.


Kitchen Tip:
*You can substitute 2 to 4 tablespoons canned, chopped jalapeno chiles, drained.

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Classic Pizza

 
Makes 4 to 6 servings
Prep Time: 20 min
Cooking Time: 20 min
Rising Time: 45 min
Dough Resting Time: 20 min
Baking Time: 20 min

Ingredients:

1/2     Tablespoon active dry yeast

1        teaspoon sugar

1/2     cup very warm water (105° F. to 115° F.)

1-3/4  cups all-purpose flour

3/4     teaspoon salt

2        Tablespoon olive oil

1        medium onion, chopped

1        medium clove garlic, minced

1        can (4-1/2-ounce) whole peeled tomatoes, undrained and chopped

2        Tablespoon tomato paste

1        teaspoon dried oregano, crumbled

1/2     teaspoon dried basil, crumbled

1/8     teaspoon black pepper

1-3/4  cups shredded mozzarella cheese

1/2     cup grated Parmesan cheese

1/2     small red bell pepper, chopped

1/2     small greed bell pepper, chopped

1/3     cup pitted ripe olives, cut into halves

4        fresh medium mushrooms, sliced

1        can (2-ounce) flat anchovy fillets, drained

Directions:

In a small bowl, sprinkle yeast and 1/2-teaspoon sugar over warm water. Stir until yeast is dissolved. Let stand until yeast is bubbly.

In a medium bowl, place 1-1/2-cups flour and 1/4-teaspoon salt.

Stir in yeast mixture and 1-Tablespoon oil, stirring until a smooth, soft dough forms.

On a floured surface, knead dough (using remaining flour as needed) to form stiff elastic dough.

In a greased bowl, let dough rise, covered, in a warm place for 30 to 40 minutes or until doubled in size.

Meanwhile, heat remaining 1-Tablespoon oil in a medium saucepan over medium heat.

Add onion, cook for about 5 minutes or until soft.

Add garlic and cook 30 seconds.

Add tomatoes, tomato paste, oregano, basil, remaining 1/2-teaspoon sugar, remaining 1/2 -teaspoon salt and the black pepper.

Heat to boiling. Reduce heat to medium-low.

Simmer, uncovered, stirring occasionally, for 10 to 15 or until sauce is thick.

Pour sauce into a bowl and let it cool.

Preheat oven to 450° F.

Punch down dough. Knead briefly on lightly floured surface to distribute air bubbles.
Let dough rest 5 minutes.

On lightly floured surface, flatten dough into a circle.

Roll out dough into a 10-inch circle.

Place circle in a greased 12-inch pizza pan.

Pat dough out to edges of the pan.

Let stand, covered 15 minutes.

In a small bowl, mix mozzarella and Parmesan cheeses.

Spread sauce evenly over pizza dough.

Sprinkles with 2/3 of the cheeses.

Arrange bell peppers, olives, mushrooms and anchovies on top of pizza.

Sprinkle remaining cheeses on top of pizza.

Bake for 20 minutes or until crust in gold brown.

Cut into wedges and serve.

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Chicken Fajita Pizza

Makes: 8 servings
Prep Time: 20 min
Baking Time: 20 min


Ingredients:


1 - can (13.8 oz) refrigerated classic pizza crust


1 - Tablespoon 100% Extra Virgin Olive or Pure Vegetable Oil


4 - boneless skinless chicken breasts, cut into thin strips


1 to 2 - teaspoons chili powder


1/2 to 1 - teaspoon salt


1/2 - teaspoon garlic powder


1 - cup thinly sliced onions


1 - cup green or red bell pepper strips (2x1/4-inch)


1/2 - cup Thick 'n Chunky salsa


2 - cups shredded Monterey Jack cheese (8 oz)




Directions:


Preheat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with No-Stick Cooking Spray.


Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.


In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder.


Cook and stir 3 to 5 minutes or until lightly browned.


Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.


Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.




Bake 16 to 20 minutes or until crust is golden brown.

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BarBQ Chicken Pizza

 Makes 4 servings
Prep Time: 15 min.
Baking time: 10 min.

Ingredients:

1 - (14-ounce) prepared Italian pizza crust

1/2 - cup hickory-smoked barbecue sauce

4 - ounces (1 cup) shredded Mozzarella Cheese

1 - cup cooked cubed chicken

1 - Tablespoon butter

1 - cup sliced mushrooms

1 - cup thinly sliced red bell pepper

1 - Tablespoon sliced green onion tops


Directions:

Preheat oven to 425°F.

Place pizza crust onto ungreased baking sheet and spread evenly with barbecue sauce.

Sprinkle with 1/2 cup cheese and sprinkle with chicken.

Melt butter in 10-inch skillet until sizzling; add mushrooms and bell pepper.

Cook over medium-high heat until vegetables are softened (5 to 6 minutes).

sprinkle over chicken and sprinkle with remaining cheese.

Bake for 10 to 12 minutes or until cheese is melted.

Sprinkle with onion.

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Applesauce Bread

Prep Time: 20 min.
Baking Time: 55 min.


Ingredients:


1/2 - cup butter or margarine (softened)


1 - cup sugar


1 - egg


1-1/4 - cups applesauce


1-1/2 cups - all-purpose flour


1-1/2 teaspoon baking soda


1 - teaspoon ground cinnamon


3/4 teaspoon ground nutmeg


1/2 teaspoon salt


1/4 - teaspoon ground cloves


1/2 - cup raisins


1/2 - cup walnuts (chopped)


Directions:


Preheat oven to 350 F.  Grease 4x8x2-inch loaf pan.


In a mixing bowl, cream butter and sugar.


  Add the egg and applesauce.


  Mix well.


In another bowl, combine flour, baking soda, cinnamon, nutmeg, salt and cloves.


Gradually add to he creamed mixture just until combined.


Fold in raisins and walnuts.


  Pour into a loaf ban.


Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.


Cool for 10 minutes before removing from pan to a wire rack.

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Apache Rolls

Makes about 10 rolls


Ingredients:


      1 cup white cornmeal


      1 cup yellow cornmeal


      1 teaspoon salt


1-1/2 teaspoon cayenne


      1 cup boiling water


   1/2 cup bacon drippings
         green corn husks


Directions:


Preheat oven to 350 degrees F.


In a mixing bowl, add white cornmeal, yellow cornmeal, salt, and cayenne.  
Mix.


Wet down with the water and bacon drippings, and form into small rolls.


Wrap in corn husks and bake in the oven 1 hour.

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Almond Poppy Seed Bread

Prep Time: 20 min.
Baking Time: 70 min.


Ingredients:


      3  cups flour


1 1/2  teaspoon salt


1 1/2  teaspoons baking powder


2 1/2  cups sugar


      3  Tablespoons poppy seeds


      3  eggs


      1  cup vegetable oil


1 1/2  cups fat-free milk


      2  teaspoon vanilla


      1  teaspoon almond extract


      1  teaspoon butter extract, optional


      2  Tablespoons sugar


Optional Glaze


1/2  cup orange juice


1/3  cup sugar


1/2  teaspoon vanilla


1/2  teaspoon almond extract


Cooking Directions:


Preheat oven to 350-degrees F. (If using glass or nonstick pans preheat oven to 325-degrees F.) Grease two 5x9-inch loaf pans.


1) In a large bowl, mix flour, salt, baking powder, sugar, and poppy seeds.


2) Stir to blend, then make a well in the middle.


3) In another small bowl, mix eggs, oil. Milk, vanilla, and flavoring extracts.


4) Mix well and pour into dry ingredients.


5) Stir with a spoon just until well mixed.


6) Spoon into pans and sprinkle with sugar.


7) Bake for 60 to 70 minutes or until light brown and set into he middle.


8) Remove from pans and cool on a rack.


(If adding the optional glaze, keep bead in the pan.)


Optional Glaze:


1) In a small saucepan, heat orange juice, sugar, vanilla, and almond extract.


2) Pour warm glaze over bread as soon as it comes out of the oven.


3) Let bread cool in the pans.

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BOONDI LADOO

Ingredients:




 
1 cup Besan 


1 pinch Kesari


1 pinch Cardamom powder 


1 tbsp Rice flour 


1 pinch Baking Powder 


1 tbsp Melon seeds 


1 tbsp Broken Cashew nut 


2 cups Oil Sugar 


1 cup Water


How to make boondi laddu:
Mix the flour, rice flour, baking powder and colour.


Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.


Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.


Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served


If the mixture cools balls cannot be made as the sugar crystallizes.

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BESAN LADOO

Ingredients of besan laddoo :


2 cups gram flour (besan)


11/2 cup sugar (grinded)


1 cup ghee


1 tsp each almonds, pistachios, cashew nuts (chopped)


Preparation of besan ke ladoo:


In a kadhai mix gram flour and ghee over a low heat.


Keep constantly stirring to avoid lumps.


When it releases an appetizing smell, it is ready.


Remove from the heat and allow it to cool.


Add sugar and nuts to the gram flour and mix thoroughly.


Now form ping-pong size balls of the mixture.


Besan Laddoo are ready to be served.

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BADAM PHIRNI RECIPE (Almond Pudding)

Ingredients:




 
2 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 moderatly 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 chill.


Garnish the badam phirni with silver or gold foil paper (varak) and serve.

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