Carrot Halwa/Gajar ka halwa

This is a sweet cum desert as it is served with vanilla ice cream as a desert or served as a sweet. This is easy and tastiest sweet and healthy too. Kids love this as it is nutritious as carrot is good for their eyes. Here i will show you how to make easy and quick carrot halwa.

Recipe card for Carrot/Gajar ke Halwa

Prep time 20 mins, serves 5

Ingredients

3 cups grated carrot or 750 grms carrot

1 cup sugar

3 cups full cream milk

1 tsp cardamom powder

2 tsp chopped cashew nuts

2 tsp chopped Almond

3 tsp raisins or sultanas

3 tsp Ghee/clarified butter

Method:

1. In a pan put Ghee and fry the dry fruits like Cashew nuts,Almond and raisins and remove those dry fruits to a plate. Now in the same pan add grated carrot and saute for 3-4 mins then add Full cream milk and boil it.
2. Once the milk becomes half add sugar to it and mix properly and bring to boil.
3. Once it becomes thick, add cardamom powder and fried dry fruits. easy and simple carrot halwa is ready to serve.

Step by step procedure

1. In a pan put Ghee/clarified butter
2. 

2.  Add dry fruits like Cashew nuts,Almond and raisins and fry it and take it out to a plate.

3. Now in the same pan add grated carrot and saute for 3-4 mins.

4. Add full cream milk to this.

5. Once the milk becomes half add sugar to it and mix properly and bring to boil.

6. Once it becomes thick, add cardamom powder and fried dry fruits. easy and simple carrot halwa is ready to serve.

Black Forest cake

Recipe card for Black forest cake

Prep time 1 hour Serves 10

Ingredients

2 cups plain flour/Maida/All purpose flour

1 1/2 cups white sugar

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

3/4 teaspoon bicarb soda/Baking Soda

3/4 teaspoon salt

3 eggs

1 cup milk

1/2 cup vegetable oil

1 tablespoon vanilla essence

1 tinned cherries, including juice

1 teaspoon vanilla essence

Cream

3 cups  thickened cream

3 tbsp Sugar powder

Method

1. Preheat oven to 180 degree centigrade and also grease the butter and dust the flour to a cake tray.
2. In a large bowl or a stand mixer combine flour/maida, sugar, cocoa powder, baking powder, bicarb soda/Baking soda and salt. Add eggs, milk, oil and vanilla essence. Beat until well blended. Pour batter into prepared cake tins.
3. Bake for 35 minutes, or until wooden toothpick inserted in centre comes out clean. Cool tins on wire racks for 10 minutes. Loosen edges and remove cakes to racks to cool completely.
4. Strain the cherries and keep juice aside and cut the cherries into small pieces and keep it aside.
5. Now for making cream Combine whipping cream and sugar powder in a chilled medium bowl. Beat with an electric mixer/stand mixer at high speed until it becomes thick.
6. Now cut the top of the cake horizontally and crumble it and make a powder and cut the remaining cake horizontally twice so that you have 3 same size cakes with you.
7. Place one cake layer on cake plate and put some cherry syrup on it and apply cream and spread cherries put one more cake and do the same for this layer and put one more cake and apply cream on it now take a pipeing bag and decorate the cake with your choice of designs and put cherries and for the sides apply cream and fix the crumbled cake mixture.

Simple Cucumber raita/Curd side dish

Recipe card of cucumber raita

Prep time: 5 mins Serves – 2

Ingredients

1 cup curd

1 lebanese cucumber finely chopped(or any cucumber)

1 tsp Pepper powder

1 tsp chaat masala

Salt to taste

Method

1. In a mixing bowl add cucumber,salt,pepper powder,chaatmasala and mix well.
2. Add curd to this mixture and mix it properly.

Cucumber raita is ready to serve with pulav or any rice item.

Step by step procedure

1. In a mixing bowl add cucumber,salt,pepper powder,chaatmasala and mix well.

2. Add curd to this mixture and mix it properly.

Cucumber raita is ready to serve with pulav or any rice item.

Vegetable Pulav/Flouvered rice

This is one of the healthy rice items as it has loads of vegetables and green leaves like mint leaves and coriander hence its good for kids lunch box. Its colourful too.. hence kids get attracted and lunch box will be emptied in no time… Try this flavourful rice today…

 

Recipe card for vegetable pulav

Prep time 20 mins Serves 2

Ingredients

1 cup Basmati Rice

1 small bunch Mint leaves

10-15 coriander leaves

1 finely chopped carrot

10 french beans finely chopped

1 finely chopped potato

3 spoons finely chopped cabbage

3 tsp Sweet corn

3 tsp green peas

1 tomato finely chopped

2 tsp Cumin seeds

1 tsp mustard

1 tsp chana dal

1 tsp Urad dal

1 tsp ginger paste

5-6 pepper corns

3 tbsp grated coconut

1 tsp Garam masala

Salt to taste

1 tsp lemon juice

2 1/2 cups water for 1 cup rice

2tsp oil and 1tsp ghee/clarified butter.

Method:

1. In a mixer jar put cleaned and washed mint and coriander leaves, 1 tsp cumin seeds, peppercorns,ginger paste,grated coconut,garam masala and grind it to a smooth paste.
2. In a pressure cooker put oil and ghee and add mustard,cumin seeds, urad and chana dal once it splutters, add Vegetables and saute for 2 mins and then add grinded paste and mix well add washed rice, salt and lime juice,water and mix well and let it boil.
3. Now close the lid and let it whistle 3 times and turnoff the gas and wait until it cools down once the pressure is reduced open the cooker lid and mix it carefully. Vegetable pulav is ready to serve with raita.

Step by step procedure

1. In a mixer jar put cleaned and washed mint and coriander leaves, 1 tsp cumin seeds, peppercorns,ginger paste,grated coconut,garam masala and grind it to a smooth paste.

2.  In a pressure cooker put oil and ghee and add mustard,cumin seeds, urad and chana dal let it splutter.

3. Add Vegetables and saute for 2 mins

4. Then add grinded paste and mix well.

5. Add washed rice, salt and lime juice and mix well.

6. Add water and let it boil.

6. Now close the lid and let it whistle 3 times and turnoff the gas and wait until it cools down once the pressure is reduced open the cooker lid and mix it carefully.

Vegetable pulav is ready to serve with raita.

 

 

 

Spicy puffed rice/mandakki oggarane/marmara masala

This recipe is super quick and tastes very good .. kids will love this as it’s a puffed rice masala .. This is Karnataka’s famous dish called mandakki oggarane or puri husli. This simple dish is famous in north Karnataka as they serve this with mirchi bajji (chillies dipped in chickpea flour batter with spices in it and deep fried in oil ). You can have this as breakfast,dinner or as a evening snacks.Let’s start making this

Spicy puffed rice/mandakki oggarane

Recipe card for Mandakki oggarane/spicy puffed rice/ puri husli

Prep time 15 mins serves 2

Ingredients 

4 cups puffed rice / Marmara, mandakki, puri.

1 big onion chopped

2-3 dry red chillies/you can add green chillies.

1 tsp ginger paste

1 tsp mustard seeds

1 tsp Cumin seeds/Jeera

1 tsp Urad dal

1 tsp chana dal

1 tsp peanuts

1 tsp turmeric powder/haldi

2 tsp oil

pinch of asafoetida/hing

Salt to taste

1 tsp sugar

4-5 curry leaves

1 tsp chopped coriander

2 tsp grated fresh coconut

1 tsp lime juice.

Method:

1. Soak the puffed rice in water for some time, Meanwhile we will start with the seasoning. Switch on the stove and put a pan on it and add oil,mustard,cumin, chana dal,urad dal once it splutters add peanuts,redchilli,gingerpaste, asafoetida once peanuts gets fried add onions,curry leaves and fry till onion becomes translucent  add turmeric, salt and mix it .
2. Now squeeze puffed rice and remove excess water from it by pressing it and add it to the above mix it and stir for a minute and add grated coconut and chopped coriander leaves and turn off the gas and add lemon juice and sugar and mix it nicely. The puffed rice masala is ready to serve.

Step by step procedure with photos

1. Soak the puffed rice in water for some time
2. 

2. Switch on the stove and put a pan on it and add oil,mustard,cumin, chana dal,urad dal.

3. once it splutters add peanuts,redchilli,gingerpaste, asafoetida.

4. once peanuts gets fried add onions,curry leaves and fry.

5. Once onion becomes translucent  add turmeric, salt and mix it .

6. Now squeeze puffed rice and remove excess water from it by pressing it.

7. Add it to the mixture and stir for a minute.

8. Add grated coconut and chopped coriander leaves and turn off the gas and add lemon juice and sugar and mix it nicely.

Mint/Pudina Chutney

This chutney can be had with dosa, chapatis, idli, snacks like tikkas, cutlet , pakoras or simply you can have it as side dish for lunch or dinner.

Mint Chutney

Recipe card for mint chutney

Prep time 5 mins, serves  4

Ingredients

1 cup roasted peanuts r groundnut

1/2 cup grated fresh coconut

10 -15 mint leaves

5 -6 coriander leaves (optional)

2 tsp sesame seeds

1 tsp chana dal

1 tsp urad dal

1 tsp mustard seeds

2 tsp cumin seeds/ jeera

1 tsp ginger paste

1 tsp lemon juice

1 tsp red chilli powder

2 dry red chillies

3-4 curry leaves

Pinch of asefotida

Salt for taste

1 tsp oil

Method

1. In a mixy jar put peanuts, coconut, mint and coriander leaves, 1 tsp jeera, red chilli powder, ginger paste, salt , sesame seeds, lemon juice ,add little water and grind it and make a paste and pour it to bowl.
2. In a small pan heat oil add mustard, remaining jeera, asefatoda, chana dal, urad dal , curry leaves and break the dry red chillies and add and mix it and put this seasoning to the mixture that we prepared our chutney is ready to serve.
3. 

Pani Puri

Pani puri

Who in the world doesn’t like chats… specially pani puri… loved by Kids to elders, so come and check how i make this mouth watering recipie…

Recipe card for Pani puri

Prep time 20 mis Serves 5

Ingredients

1 potato

1 cup green gram/ Mung beans

1 carrot grated

1 bunch mint leaves

1/2 small bunch coriander leaves

1tsp ginger paste

5-6 peppercorns

2tsp chat masala

4tsp pani puri masala

2tsp Amchoor/ dry mango powder

4tsp tamarind paste

2tsp jaggery powder

1tsp red chilli powder

Salt and black salt for taste

Sev and boondi for garnishing

Puris. (ready puris or fryumm’s which you can fry at home or homemade small puris)

Method:

1. In a pressure cooker put mung beans, potato, water and pinch of salt and let it whistle 3 to 4 times and let it cool down.
2. meanwhile we will prepare pani, in a mixer jar put mint leaves, coriander leaves,ginger paste, peppercorns and grind it (add little water while grinding)then strain it and put jaggery powder, black salt, tamarind paste, panipuri masala, amchoor powder, chat masala and mix it add water if required and add boondi to this so pani is ready.
3. Now mash the potato that we have already boiled and mix mung beans, potato, grated carrots,red chilli powder,salt,chat masala and now stuffing is ready.
4. Take puris and make a hole and fill the puris with above stuffing and sprinkle sev and serve with pani.

Simple and mouth watering pani puri is ready to serve do try this simple no onion, garlic and green chillies recipes and let us know how it was…

Custard Halwa

Custard halwa is a super quick recipe, which can be made using ingredients which are easily available at home.If you have sudden guest at hone then no worries you can make this yummy sweet in no time even while talking to them. So why to wait lets get started…..

Recipe card for custard halwa

Prep time : 15 mins, Serves : 6 people

Ingredients

1 cup custard powder

1 cup sugar

2 cups water

2 cups milk(you can use 3 cups milk and 1 cup water, the more the milk is the better the taste is)

2 tsp Ghee/ clarified butter

1 tsp cardamom/elaichi powder

For garnishing

1tsp grated dry coconut or desiccated coconut

1tsp poppy seeds.

Method:

1. Grease the tray with little ghee and keep it aside.
2. Take a hard bottomed vessel or pan (you can take cooker pan too) and put custard powder,sugar,milk,water and mix till the sugar dissolves or till no lumps formed(if you wish you can strain this to get rid of dust from sugar if any).
3. Then switch on the stove and put this pan on a medium flame and keep on stirring without stopping till it gets thick, then add ghee and cardamom powder and mix it once it becomes thick you can pour it to the already greased tray and level it using spatula and sprinkle grated dry coconut or desiccated coconut and poppy seeds once it sets you can cut in to desired shape(either diamond or square) and serve.

Isn’t it very easy recipe, Usually making sweet takes time but this is quick and you can serve immediately or even you can chill and serve.If you wish you can add slightly roasted cashew,almond,drygrapes are sulthanas.

 

Broccoli 65

Recipe card

Ingredients:

1. 5 tsp All purpose flour/ Maida
2. 5 tsp Corn flour
3. 1 tsp Rice Flour
4. 1 tsp Chopped Garlic
5. 1 tsp Ginger Paste
6. 1 tsp Pepper Powder
7. 1 tsp Chilli Powder
8. Salt
9. oil
10. 1 cup Broccoli Florets

Method:

1. In a mixing bowl add All purpose flour/ Maida,Corn flour,Rice Flour,Chopped Garlic,Ginger Paste,Pepper powder,Chilli Powder,Salt and mix it with water and make a paste like dosa batter consistency.
2. In a kadai heat up oil for deep frying.
3. Once the oil is heated pour the broccoli florets in batter and put one by one to the oil and deep fry till becomes red and serve hot with tomato sauce or Tamarind chutney

Wheat Bread

Recipe card

Ingredients

1. 2 Cups of Whole Wheat Flour
2. 1/2 cup All Purpose Flour + 1/4 Cup.
3. 2 tbsp Sugar
4. 1 tsp Salt
5. 2 tsp Instant Yeast
6. 1 cup Warm Milk
7. 1 Egg
8. 2 Tbsp Oil

Method

1. In a stand mixer add Whole wheat flour, 1/2 cup Maida/All Purpose flour,Sugar,salt,Instant Yeast and mix it well in a medium speed and add warm milk,egg, oil and raise the speed to high add some more flour while its mixing. Let it mix for 2 mins.
2. Then stop and remove the mixture onto a surface and knead it well by dusting flour if needed and put a damp cloth and leave it for 10 mins.
3. Then again need it once and roll it and put it in a bread pan cover with a damp cloth and rest it in a warm place for 35 to 40 mins till the mixture puffs up above the pan.
4. Put it in the Pre-heated oven of 190 C for 30 mins
5. Then take it out and cool it on a cooling rack for 30 mins and then cut into slices.

Pasta in white Sauce

Recipe card

Ingredients

1. 2 tbsp butter
2. 2 cloves garlic, finely chopped
3. 1 tbsp maida / plain flour / all-purpose flour
4. 1 cup milk
5. 1/2  tsp pepper, crushed
6. 1/2 tsp red chilli flakes
7. salt to taste
8. Mixed herbs with Garlic powder 1 tbsp
9. 1 cup penne pasta / any pasta of your choice
10. 1 small onion, finely chopped
11. ½ green capsicum, finely chopped
12. ½ red capsicum, finely chopped
13. 10 florets broccoli
14. 3 tbsp parmesan cheese, grated
15. 1 tbsp chopped olives
16. 2 tbsp Frozen Sweet corn.

Method:

1. firstly, in a large vessel add water, pasta and little salt and cook the pasta for 10-12 minutes.

1. In a pan add butter and saute garlic add maida or all purpose flour and fry for a minute.
2. Add milk in 3 batches and whisk 2-3 times.continue to whisk till a thick paste is formed.Add 1 tsp pepper, 1 tsp red chilli flakes, mixed herbs, salt and mix well and get the sauce to a boil. keep aside. White sauce is ready.
3. In a large pan heat butter and saute onions and add broccoli, capsicum, corn and saute for some time.
4. then add prepared white sauce and add little water.
5. drain out pasta and add it.
6. Then season with salt and pepper,chilli flakes add olives and cheese.

Baked Broccoli Manchurian

Baked Broccoli manchurian

 

Recipe card

Ingredients

1. Broccoli Florets – 15
2. Soy sauce – 2 tsp
3. Tomato sauce – 3 tbsp
4. Red chilli powder – 2 tsp
5. Salt
6. oil – 1 tbsp
7. All purpose flour – 1/2 cup
8. Corn flour – 1/4 cup + 1 tsp
9. Ginger paste
10. baking powder – 1 tsp
11. Red chilli sauce – 1 tsp (optional)
12. Mixed Herbs – 1 Tsp
13. Baking soda – 1 tsp
14. Pepper powder – 2 tsp
15. Bread crumbs – 1/2 cup
16. Chopped Coriander – 1 tsp
17. Garlic – 1 tSp

Method:

1. In a microwave safe bowl put broccoli florets and add little water, salt and microwave for 1 minute.
2. In a mixing bowl add All purpose flour, corn flour, salt, chilli powder, 1 tsp pepper powder, soy sauce 1 tsp, ginger paste, baking powder, baking soda, mixed herbs, red chilli sauce, and mix well add water and make a paste consistency.
3. Now pat the broccoli florets dry using a cloth or kitchen/paper towel
4. Dip the broccoli florets in the paste and coat them with bread crumbs and arrange it on a baking tray.
5. Bake these in a pre-heated oven at 180 C for 30 mins flipping after 20 mins.
6. In a mixing bowl add Tomato sauce, 1 tsp Pepper powder , 1 tsp soy sauce, 1 tsp red chilli sauce/red chilli powder, 1 tsp vinegar/ lime juice, Corn water( dissolve 1 tsp corn flour in 3 tbsp of water and add it to this) and mix it properly.
7. In a pan heat up 1 tbsp of oil, add minced garlic and fry, add the sauce mix we just prepared and bring to a boil, add baked broccoli florets and chopped coriander .
8. Serve hot.

Mango Rasayana/Sikarane

mango rasayana/sihikarane

Recipe card for Mango Rasayana/sihikarane

Ingredients

1. Mango – 2 or mango pulp 1 cup
2. Banana – 1
3. Sugar – 2 Tbsp
4. Cardomom/elachi powder – 1 tsp
5. Shreded fresh coconut – 2 tbsp

Method:

Firstly take out the pulp of mango in a bowl and add chopped bananas,sugar, fresh coconut and mix it.

Add cardom or elachi powder mix it and is ready to serve.

Serve with Chapati, Rumali roti, Bili holige, Holihge.

 

Brinjal (eggplant)Curry/badhnekai ennagai

This is a famous dish in north karnataka (In India) as it is must for Jowar(Sorghum) roti. You can serve this with Chapati,Rotis,pulkas,parotas,bread,rice as this goes well with all most everything except pooris.

Recipe card for Brinjal curry/badhnekai ennagai

Prep time 20 mins Serves 4

Ingredients:

6 small brinjal/pickle or purple brinjal

3 tbsp Grated fresh coconut

5 tbsp roasted peanuts/Groundnut

1 tsp Cumin seeds

1 tsp Mustard seeds

5-6 Curry leaves

2 tsp chilli powder

1 tsp Sambar powder

2 tsp Tamarind Juice

little jaggery

Salt to taste

1 onion sliced

1 tsp ginger paste

2 strings Coriander/cilantro leaves

2 tsp oil

1 tsp asafoetida

1. In a mixer (blender) jar put groundnuts/peanuts,coconut,onion,ginger paste,chilli powder,sambar powder, jaggery,salt, coriander leaves and grind it add little water and grind it to a smooth paste.
2. Slit the brinjal in 4 parts leaving gap at the end so that brinjal will not cut into slices let the brinjal stays whole.
3. In a pressure cooker put oil, mustard seeds, Cumin seeds, asafoetida, curry leaves and once these splutters add brinjal and saute for a minute and add grinded paste and tamarind juice and add little water if required and close the lid and let it whistle once then turn off the gas and let the pressure cools down then open the lid and mix it properly its ready to serve.

Step by step procedure

1. In a mixer (blender) jar put groundnuts/peanuts,coconut,onion,ginger paste,chilli powder,sambar powder, jaggery,salt, coriander leaves and grind it add little water and grind it to a smooth paste.
2. 

2. Slit the brinjal in 4 parts leaving gap at the end so that brinjal will not cut into slices let the brinjal stays whole.

3. In a pressure cooker put oil, mustard seeds, Cumin seeds, asafoetida, curry leaves and let these splutters.

4. Add brinjal and saute for a minute

5. Add grinded paste and stir for sometime.

6. Add tamarind juice and add little water if required

7. And close the lid and let it whistle once then turn off the gas and let the pressure cools down then open the lid.

And mix it properly its ready to serve with Jowar roti or Chapathi,Pulka,Rice, Dosa anything…. Even it goes well with Bread.