Rice kheer

How to make Healthy Chawal Ki Kheer - A fantastic mix of rice, milk and honey served garnished with fresh fruits.

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Main Ingredients : Basmati Rice (बासमती चावल), Skimmed Milk (स्किम्ड मिल्क/ दूध)

Cuisine : Indian

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Healthy Chawal Ki Kheer Recipe Card

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Healthy Chawal Ki Kheer Recipe

• Basmati Rice soaked 3 tablespoons

• Skimmed Milk 6 cups

• Saffron (kesar) 6-8 strands

• Honey optional 1 tablespoons

• Muesli 3 tablespoons

• Green cardamom powder 1/2 teaspoon

• Garnish

• Strawberries cut into small cubes 5-6

• Ripe banana cut into small cubes 1

Method

Step 1

Soak the saffron strands in one tablespoon of warm milk.

Step 2

Boil the milk in a deep non-stick pan, add the rice and reduce heat.

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Step 3

Cook, stirring continuously, till the milk reduces to one-third of its original quantity and the rice gets cooked.

Step 4

Add the honey and mix, partially crushing the rice with the back of the ladle.

Step 5

Add the muesli, cardamom powder and saffron milk and mix well.

Step 6

Serve hot or cold garnished with strawberries and banana.

Nutrition Info

Calories : 734

Carbohydrates : 143.8

Protein : 35.6

Fat : 1.8

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Sabudana Halwa

How to make Sabudana Halwa - A rich halwa of sabudana with dried fruits.

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Main Ingredients : Sago, Milk (दूध)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Sabudana Halwa Recipe Card

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sabudana Halwa Recipe

• Sago soaked for 4 hours 1/2 cup

• Milk

• Ghee 1/2 cup

• Cashewnuts roughly chopped 10-15

• Almonds roughly chopped 10-15

• Jaggery (gur) grated 1 cup

• Green cardamom powder 1 teaspoon

• Milk 1 1/2 cups

Method

Step 1

Drain sago and blend into a fine paste.

Step 2

Heat one tablespoon ghee in a non-stick pan and saute roughly chopped cashewnuts and almonds separately till golden brown. Drain on absorbent paper and set aside.

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Step 3

Cook jaggery with one cup of water, stirring, till the jaggery gets dissolved. Add sago and cook, adding milk at regular intervals, till the sago becomes transparent and fully cooked.

Step 4

Add almonds, cashewnuts and remaining ghee. Cook, stirring, till the mixture leaves the side of the pan. Add green cardamom powder and mix. 

Step 5

Serve immediately garnished with remaining almonds. 

Nutrition Info

Calories : 2151

Carbohydrates : 245.9

Protein : 14.6

Fat : 123.2

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Gulab Jamun

How to make Instant Gulab Jamun - A traditional dessert that is ready in a jiffy

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Main Ingredients : Milk Powder (मिल्क पावडर ), Refined Flour

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Instant Gulab Jamun Recipe Card

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Instant Gulab Jamun Recipe

• Milk Powder 1 cup + 2 tablespoons

• Refined Flour 1 tablespoon

• Soda bicarbonate 1/4 teaspoon

• Green cardamom powder 1/2 teaspoon

• Ghee 4 tablespo + 1 teaspoon

• Sugar 1 cup

• Lemon juice 1 teaspoon

Method

Step 1

Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix. Heat sugar and one cup of water in a pan and cook to make a syrup.

Step 2

Add lemon juice to clarify the syrup. Remove the scum. Transfer the syrup into a serving dish. Heat sufficient ghee in a kadai.

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Step 3

Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls. Deep fry these in the heated ghee on low heat.

Step 4

When the gulab jamuns are golden brown, drain them and add to the hot syrup. Serve hot or at room temperature.

Nutrition Info

Calories : 2267

Carbohydrates : 297.1

Protein : 38

Fat : 102.7

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Choco-Coconut Laddoos

How to make Choco-Coconut Laddoos - Press a button, wait a minute, swirl and roll, and voila you have a batch of sweet temptations on a platter.

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Main Ingredients : Chocolate (चॉकलेट), Desiccated Coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Choco-Coconut Laddoos Recipe Card

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Choco-Coconut Laddoos Recipe

• Chocolate grated 1 cup

• Desiccated Coconut 2 1/2 cups

• Almonds chopped 1/2 cup

• Walnuts crushed 1/4 cup

• Pistachios coarsely ground 1/4 cup

• Condensed milk 3 tablespoons

Method

Step 1

Place two cups of desiccated coconut in a bowl. Add the almonds, walnuts and pistachios, and mix. Set aside.

Step 2

Melt the chocolate in a microwave-safe bowl in a microwave oven on HIGH (100%) for one minute.

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Step 3

Remove from the microwave oven and whisk till smooth. Add it to the desiccated coconut mixture.

Step 4

Add the condensed milk and mix well. Shape into small balls. Roll the balls in the remaining desiccated coconut and arrange on a plate.

Step 5

You can store the laddoo in an airtight container in the refrigerator. Makes 550 grams

Nutrition Info

Calories : 2123

Carbohydrates : 92.9

Protein : 45.7

Fat : 174.4

Other : 28gm

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Carrot Halwa

Gajar Ka Halwa-Easy Carrot Halwa Recipe in pressure cooker

Carrot halwa or gajar ka halwa is one of the post popular Indian dessert. I have prepared it in an easier method using the pressure cooker without khoya. Even beginners can try this fool proof recipe with confidence. Today we will learn how to make carrot halwa-gajar halwa following this easy recipe with step wise pictures. 

Gajar Ka Halwa-Carrot Halwa Recipe in pressure cooker

 Prep Time : 15 mins

 Cook Time : 25 mins 
 Serves: 2
 Recipe Category: Indian Dessert
 Recipe Cuisine: North Indian
 Author:Padhu Sankar

   Ingredients needed

   Grated carrots -2 cups
   Milk -3/4 cup
   Sugar -1/4 cup
   Ghee - 2 1/2- 3 tbsp
   Cashew nuts -10
   Raisins -2 tbsp
   Cardamom Powder - 1/4 tsp

Preparation 

Wash, peel the skin and grate carrots finely. (use the small hole for grating)

Heat 1 1/2 tbsp of ghee and fry the raisins on low heat until they puff up. Remove and keep it aside. In the same pan, fry cashew nuts until golden brown.Remove from pan.

If required, add another tsp of ghee and fry the grated carrots on low flame stirring continuously for 3-4 minutes.

Method 

Add milk to the carrots and pressure cook for 1 whistle.

Once the pressure subsides, open the cooker and cook on high flame stirring continuously until all the milk evaporates.

Once the milk dries up, add sugar and continue to cook on medium flame until the mixture is thick.

Add a tbsp of ghee and cook for a further 3-4 minutes stirring continuously until the mixture thickens.

If using, you can add little grated unsweetened khoya at this stage and cook for few more seconds. I did not add.

Add cashew nuts, raisins, cardamom powder, mix well and cook for another 2-3 seconds.

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Serve this delicious gajar ka halwa hot or warm. I did the whole process in my small pressure cooker.

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Chocolate and Cashew Laddoo

How to make Chocolate and Cashew Laddoo - These laddoos are made with chocolate and cashewnuts powder.

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Main Ingredients : Chocolate (चॉकलेट), Cashewnut powder (काजू का पावडर )

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit

Chocolate and Cashew Laddoo Recipe Card

Prep Time : 0-5 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chocolate and Cashew Laddoo Recipe

• Chocolate grated 200 grams

• Cashewnut powder 200 grams

• Sugar 50 grams

• saffron strands a few

• Ghee 50 grams + for greasing

• Green cardamom powder 10 grams

• Pistachios blanched and slivered 8-10

Method

Step 1

Heat sugar and 50 ml water in a non-stick pan. Cook till one-string consistency is reached.

Step 2

Add saffron to milk and set aside.

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Step 3

Add cashew nut powder to sugar syrup. Mix well and switch off heat. Ensure that there are no lumps.

Step 4

Add 3 teaspoons saffron milk and mix well. Switch on heat, add ghee and cardamom powder. Mix well and make sure that there are no lumps. Cook till the ghee melts and switch off heat. Set aside for 20 minutes or cool to room temperature.

Step 5

Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos.

Step 6

Sprinkle grated chocolate on the laddoos and coat them well. Garnish with pistachio slivers and serve.

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