Coconut ladoo

Ingredients:

  • Condensed milk one tin,
  • desiccated coconut powder 2 cups

How to make Coconut Ladoo:

  1. Mix the condensed milk and one and a half cup of coconut powder in a bowl and stir on a low flame for about 10 minutes.
  2. Set aside until the mixture has slightly cooled down and shape into ladoo.
  3. Roll each ladoo in the half cup of coconut powder.

Sabudana Vada Recipe

Sabudana Vada is a very healthy and delicious food. Sabudana Vada mostly prepare in fasts / vrat days Navratri vrat, Mahashivratri Vrat, Janmashtami Vrat & etc.

Ingredients:-

  • 1.5cups soaked sago (sabudana) ,
  • 1.1/4 cups boiled , peeled and mashed potatoes
  • 1/2 cup roasted and coarsely crushed peanuts
  • 2 tsp green chilli fine chopped
  • 1 tsp lemon juice
  • 2 tsp sugar
  • 1/4 cup finely chopped coriander 
  • salt (lahori namak) to taste
  • oil for deep-frying

How to make Sabudana Vada Recipe:-

  • Take a deep bowl and wash sabudana 2-3 times. Soaked sabudana over night.
  • After that drain sabudana.
  • Take a another deep bowl and combine all the ingredients and mix well. When this mixture prepare just like dough, divide this mixture into 10-12 equal portions flat round. 
  • Take a wok / frying pan. Heat the oil in this frying pan on medium flame. When the oil become heat, deep fry the vada till they turn golden brown in colour from both sides.
  • Drain out vada on paper.
  • Serve hot vada with curd, coriander chutney and tea.
 

Kaju Katli Recipe

Ingredients:-

  • 1 tsp saffron
  • 100 gm cashew nuts
  • 6 tbsp sugar
  • 1/2 tsp green cardamom powder
  • 1-2 silver sheets (Varg)

How to make Kaju Katli Recipe:-

  • Take a blander and grind cashew nuts into a fine powder.
  • Take a non stick pan and heat water on low flame.
  • Add saffron and sugar mix it well. Prepare sugar syrup thickens.
  • Add cardamom powder and mix it well.
  • Add cashew nuts powder and mix it well. Cook it 3-4 minutes.
  • Spread the mixture on to a Plate or thali.
  • Let it cool to room temperature.
  • Transfer mixture onto a worktop and knead a little. Spread the mixture into a thali or tray.
  • Garnishing with silver varq.
  • Keep in refrigerate. 
  • Cut into squares and serve it.

    Badam Payasam or Badam Ki Kheer

    Ingredients:-

    • 35-40 Almond (Badam) 
    • 1/3 cup of Water
    • 1/4 cup of Milk (cold as room temperature)
    • 1/2 tsp Cardamom Powder
    • 5 tbsp Sugar
    • 2.5-3 cup of Milk
    • 8-10 strands of saffron (Kesar)

    How to make Badam Payasam:-

    • Take a deep bowl and soak almond in hot water. Cover this bowl and keep aside for 30-40 minutes.
    • After that drain water and peel almond.
    • You can need to press the almond skin and it come out easily.
    • 3-4 blanched of almond and slice them thinly.
    • Take a blander put almond in it and add 5 tbsp sugar, green cardamom powder. Add 1/4 cup of milk. Grind it well. Prepared a smooth paste.
    • Take 2.5 to 3 cup milk in a deep frying pan or kadai on low flame. Boil Milk. Stir at intervals. Milk does not  scorch on the bottom.
    • Them add saffron strands. Stir at intervals.
    • After that add almond paste. Mix it well.
    • When this kheer become boil switch off the flame.
    • Serve this kheer hot, warm and chilled. Garnishing with some chopped almond and 3-4 saffron strands.

    Khajoor Milk Shake

    Ingredients:-

    • 2 Cup Milk
    • 12-15 dates (Khajoor)
    • 4-6 cashew nuts (cut into small pieces)
    • 1/4 cardamom powder
    • 1 cup ice cubes (if you required)

    How to make Dates Milk Shake:-

    • Take a plate and put dates in it. Rinse the dates thoroughly. Remove stalk of the dates.
    • Cut into thin slices.
    • Take a blander put dates and milk. Make a fine paste.
    • Add cardamom powder and mix nicely.
    • Add ice cubes mix it well.
    • Serve it in a glass garnishing with cashew nuts.

    Kuttu ki Pakodi

    Ingredients:-

    • 2 Cup buckwheat flour ( Kuttu Ka Atta)
    • 200 gm Potatoes
    • Sendha salt as per taste
    • 1/2 tsp crushed black pepper
    • 1 tbsp Fine chopped green coriander leaves
    • 2 finely chopped green chills

    How to make Kuttu Ki Pakodi:-

    • Take a deep bowl and put buckwheat flour in it. Add some water and beat it well.
    • Add sendha salt, black pepper, green coriander and green chills mix it well.
    • Take potatoes and peel it. Wash it and cut them into thin strips.
    •  Take a pan and put ghee. Heat ghee and Mix potatoes into kuttu mixture.
    • Put potatoes wrapped in the mixture into the hot ghee with spoon. Very carefully.
    • Turn over the sides of the potatoes and fry till they turn brown.
    • Take out the fried kuttu ki pakodi into the plate.
    • Serve it with coriander chuteny.

    Vrat ki kheer

    Ingredients:-

    • 1/2 cup Sama Chawal (100 gms)
    • 1/2 cup sugar (100 gms)
    • 5-6 cup full cream milk
    • 10-12 finely chopped cashews
    • 6-8 finely chopped almond
    • 10-15 Raisins
    • 6-8 Pistachios
    • 1/2 tsp Cardamom Powder

    How to make Sama Chawal ki kheer:-

    • Take a deep bowl and wash chawal and soak them 1/2 hour. Drain and keep aside.
    • Take another deep vessel and boil milk into it. When milk become boil add sama chawal.
    • Stir it on low flame. Mix it well. Stir the kheer after every 2-3 minutes. Kheer should not stick at the bottom of the vessel.
    • Put cashews, almond, raisins and pistachios into the kheer while kheer is cooking. The kheer have turned tender and sama chawal and milk should while dripping from the spoon.
    • Then kheer become prepared.
    • Add cardamom powder into the kheer. mix it well.
    • Your kheer has been ready.
    • Serve it and garnishing it with little almond and pistachios.

    Vrat ki Khichadi / Samavat Rice Khichadi

    Ingredients:-

    • 1 cup Sama Ke Chawal
    • 1/2 cup Cube potatoes
    • 1 tsp Cumin Seeds
    • 1/2 tsp crushed black pepper
    • 1 tbsp ginger & green chilli paste
    • 2 tbsp Ghee 
    • 2-2.5 cup water
    • Salt (Sendha Namak) as per your taste
    • 2-3 tbsp fine chopped coriander leaves

    How to make Sama Chawal Khichadi:-

    • Take a deep bowl and soak sama chawal for an hour. After that drain and keep aside.
    • Take a thick bottom pan/ kadhai or Pressure Cooker and heat ghee in it. When ghee become heat add cumin seeds.
    • Fry cumin seeds till they are crackle.
    • Add ginger-chilli paste and add crushed black pepper.Saute it till the raw aroma goes away. 
    • After that add potatoes cubes and stir and saute it for three minutes.Add sama chawal in it. Stir and saute for a minute.
    • Add water and stir away.
    • Add Rock Salt/ Saindha Namak and mix it well.
    • Cover this Pan/ Pressure cooker or Kadhai with a lid on a low flame for 1 whistle. 
    • Do check and stir at interval.
    • When the sama rice softened and cooked well. Switch off the flame.
    • Add chopped coriander leaves and mix it.
    • You can add some lemon juice.
    • Serve it with plane yogurt.

      Sabudana Khichadi

      Sabudana Recipe is very delicious & tasty dish. This is a fasting recipe.  

      Ingredients:-

      • 1 Cup Tapioca Pearls (Sabudana) (soak sabudana overnight or 4-5 hrs)
      • 1/2 cup Peanuts Roasted 
      • 1-2 small size boiled Potatoes 
      • 10-15 Curry Leaves
      • 1 tbsp ginger finely grated
      • 1 fine chopped green chilli
      • 1 tsp Cumin Seeds
      • 3 tbsp ghee / peanut oil
      • Salt as per taste

      How to make Sabudana Recipe:-

      • Take soaked sabudana and drain it. Keep aside.
      • Take boiled potatoes and peel it. After that chopped it.
      • Take a frying pan and roast peanut when till brown.
      • Now heat Ghee fry cumin seeds till crackle. Add salt in it.
      • After that add curry leaves, chili and grated ginger and frying it.
      • Add potatoes and saute it for 1-2 minutes.
      • After that add Tapioca Pearls (Sabudana) and keep on stirring this mixture.
      • Don’t over cook.
      • Sabudana become looses their opaqueness and starts becoming translucent. Then Sabudana become cook.
      • Serve Sabudana Khichadi hot with garnish coriander leaves.