Desi Fiesta

Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Pineapple samosa

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Samosa is one my fav and would love to have them any time in a day.Here is something different type of samosa which I’m sure all of you would like to make for you family and friends and will enjoy in rainy season. Yesss its pineapple samsosa which i adapted from tarla dalal recipes .. without any further ado lets peep into the ingredients and method to prepare this unique samosa 

Ingredients

For The Dough


1 cup plain flour (maida)
2 tbsp ghee
salt to taste
1/4 tsp baking powder

For The Stuffing
2 tsp chopped  pineapple
2 tsp crumbled paneer (cottage cheese)
1 tsp mozerrela cheese
salt to taste
2 tsp chopped capsicum
1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
2 tsp chopped coriander (dhania)

Other Ingredients
oil for deep frying

Method 

For the Dough
Combine all the ingredients in a bowl and mix well and knead into a stiff dough, using water as required. Keep aside.

For the stuffing
Combine all the ingredients in a bowl, and mix well. Keep aside.

Preparing samosa’s:

  • Roll out parathas from prepared dough and cut into two parts.
  • Give shape of samosa, put 2 tbsp of stuffing.
  • Seal the edges properly.
  • Similarly prepare other samosas.
  • Heat the oil in a kadhai and deep fry till they turn golden brown from all the sides.
  • Drain on an absorbent paper.
  • Serve hot with pineapple salsa . click here for pineapple salsa recipe
I and my Hubby love to have somosa’s in a rainy day ..smelling the wet mud and tasting hot samosa’s hmm nothing can be better than this to celebrate valentines day . And of course enjoying the romantic weather sitting on our patio.. am hoping for rain this valentines day 🙂 

Sending to siris food
Sending to lemon kurry
Sending to gayathri’s cook spot
Sending to priya’s versatile recipes
Sending to Jagruti’s event
Foodabulous Fest Event organised by Preeti’s Kitchen Life,
Sending to nithu’s kitchen

Sending to nivedhanam and jagruti’s event

Straw- and blue- Berries shrikand ( Berries shrikand)

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Shrikhand is traditionally made of hung curd/yogurt . It is often the sweet dish found in Maharashtrian and Gujarati thali’s and not only is it a sweet component, but a very healthy one too. My mom use to hung the yogurt in a muslin cloth on a wall so that it becomes nice and thick .she used make plain shrikand by just adding sugar and cardamon pd to it. Shrinkand has been a traditional sweet dish at home and my mom used to make it often. Shrikhand is often served flavored with saffron, and at times fruit flavored variations of shrikhand are also enjoyed. The most popular flavor being mango when its season. It’s called amarkhand. I have flavored my shrikhand with  2 berries- strawberry and blueberry , which gave it a mild purple color.

Ingredients:

1 cup yogurt
4 nos strawberries
10 nos Blueberries
1 tbsp granulated sugar
1 tbsp confectioners sugar(as needed)
1/4 tsp cardamom powder
1 tbsp sliced pistachios for garnish

Method:

  • Place the yogurt on a tea sieve or on a cheese cloth and drain it over a bowl, overnight. If using the tea sieve place a layer of plastic wrap over the yogurt to prevent it from drying out. Also if the weather is too hot keep them in refrigerator as yogurt may turn sour. The drained yogurt is also called ” chakka”
  • When ready to make the shrikhand, wash and slice the strawberries. Sprinkle the strawberries and blue berries with 1 tbsp of granulated sugar. Set aside to macerate for about 15 minutes.
  • At the end of 15 minutes, the strawberries and blueberries would have lent all their juice. Drain the juice and puree the berries.
  •  Fold the pureed berries with the strained yogurt along with the cardamom powder. Sweeten with confectioners sugar as needed, it depends on how sweet your berries  are.
  •  Pour into serving glasses/cups and let sit in the fridge to set. Again line the tops with plastic wrap. When ready to serve, sprinkle with pistachios and garnish with strawberries. Enjoy!

 

Tips

You can also make shrikand’s using other fruits like pineapple or orange.

Valentines day is nearing and am trying lots dishes to impress my beloved hubby 🙂 ..He enjoyed this delight a lot 🙂

Small potato birayani (T&T)

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I tried this recipe from Raks kitchen as i am a big spicy food lover and carve for spicy recipes., This was new to me and looked so tempting the way raji made 🙂 my hubby loved it 🙂 I mixed both version and made this yummy Small potato birayani…

 

Recipe source : Raks kitchen

Ingredients
Basmati rice 1 cup
Small potato 10 – 15
Tomato 1 big
Water 1 cup
Curd(Not sour) 1/4 cup
Coriander leaves 1/2 cup tightly packed
Garam masala powder 1/4 tsp
Salt As needed
Oil As needed
Onions 2 (cut lengthwise)

TO ROAST & GRIND
Coriander seeds 1 tsp
Red chilli 3 – 4
Coconut scrapping (optional roast) 2 tblsp
Ginger(Do not roast) 1 small piece
Garlic – 2-3 clove (optional)
Green chilli (Optional roast) 3 – 4
Optional:
Whole garam masala  to season.

UPDATED METHOD (FOR EASIER COOKING)

METHOD

  • Wash and soak rice for minimum 10 minutes. You can soak it for longer time. In a pressure cooker cook the small potato for 2 whistles. Peel the skin after they cool down. Chop and wash the coriander leaves.
  • Fry coriander seeds and red  chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
  • Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
  • Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
  • Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
  • Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.
  • Top with ghee and enjoy with onion raita!

ORIGINAL (OLD) VERSION :

Method

  • Wash and soak rice for 10 minutes.
  • Grind the coriander leaves and mix it with curds and keep a side.
  • Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
  • After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
  • Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
  • Heat a kadai with oil,add the onion and fry till brown.
  • Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
  • Then add the fried potates and coriander mixed in curd,Mix gently.
  • Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
  • Serve hot with raitha!!

Notes

 

  •  Potatoes can also be shallow fried but I deep fried the potatoes.
  • For many of you it will be spicy so for 1 cup rice, 2-3 red chillies and 2-3 green chillies will be enough.
  • Since we add curd, try adding less water, otherwise, the rice will become mushy.
  • Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
  • While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.

Sending to Nivedhanam and kitchen chronicles

 

Orange peel chutney /pachadi

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The orange peel has is used in many traditional recipes like the candied orange peel. The Indianized way of using orange peel is always my favorite one such dish is the Orange Peel Chutney/pachadi. The tangy taste of this pachadi  can be accompanied with any parathas or rice.

Ingredients:

Orange Peel – 1 cup, chopped
Red chilli pd – 1 tsp
Urad Dal – 2 tsp
Tamarind – lemon size soaked in water (strain the tamarind water after few mins)
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Asafoetida – a pinch
Jaggery pd- 1 tbsp

Salt as required

Method:

 

  •  Select loose jacketed orange and chop outer skin.
  •  Remove innermost white pith which is bitter in taste.
  •  Chop orange peel into pieces.
  •  Heat little oil, season with mustard seeds, asafoetida, curry leaves and urad dal.
  •  Add the orange rind and saute till soft. Add red chilli pd and tamarind water, salt and cook them till the raw smell goes off and oil leaves the corner of the mixture .At last add jaggery pd and mix.
  •   Your pachadi / chutney is ready to serve with dosa, idli, or side dish for any kozhambu with rice, parathas.

 

Dal vada / Moong dal vada

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Makar Sakranti recipes

In India, every state and every city has it’s own favorite street side food. Moong dal bhaji or Dal Vada’ is a favorite street side food in Gujarat but we rajasthani make these vadas and gulgula( sweet wheat flour appum) for makar sakaranti/pongal. It is a traditional standard recipe made at every mawari home . As a street food its being served along with lightly fried, salted green chilies and salted onion pieces. The taste of hot crisp dal vadas with the chillies and the onions is seriously addictive. You can’t just have one and stop.
So lets look for the ingredients and method for this simple street food and This pongal/ makar sakranti  special at home 🙂 ..

Ingredients

1 cup Moong Dal (yellow spilt moong dal/ split green gram dal without husk )
1 tbsp Chopped Coriander
1/2 tsp Cumin Seeds
1-2 Green Chillies chopped
1 tsp  Ginger chopped
2 tbsp chopped Onions
Salt to taste
Oil to fry

Method

  • Soak the moong dal in water for a 2 hours.
  • Grind it coarsely to form a paste if needed sprinkle some water while grinding.
  • Combine it with chopped onions, chillies, corainder, ginger and cumin seed.
  • Check the salt seasoning and divide the batter to equal part you can either make them in masal vada shape or make pakoda shapes.
  • Slide them in hot oil  and deep fry till golden in color.
  • Serve this crispy vadas with green chutney or tomato ketchup.

Dal palak ( T&T)

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This was the first recipe I tried from Rak’s kitchen and it was a great hit !!! Loved the way she has explained each and every dish   !!!I liked the way the pureed  palak used in this dal and Really a GRT grand style dal palak yummy..

Recipe source : Raks kitchen

Ingredients(serves 2)
Moon dal/ paasi paruppu (or u can even use masoor dal) 1/4 cup
Palak leaves 1 cup tightly packed
Onion 1
Tomato 1 large
Ginger garlic paste 3/4 tsp
Garam masala powder 3/4 tsp
Green chilli 5-6
Sugar 1/4 tsp
Salt 1 & 1/4 tsp
Ghee 1 tsp
Jeera 1 tsp
Method

  • Wash the palak and remove the stem. Tear the leaf and take out the thick stem in the middle too if possible to make sure it gets cooked easily. Fry in 1/2 tsp oil along with green chillies. Pressure cook moong dal upto 3 whisltes.
  • Fry the palak until it gets reduced in volume. Cool down and grind with little water.
  • Heat kadai and temper with ghee and jeera. Add the chopped onions and saute them till transparent. Next add ginger garlic paste and saute . Add chopped tomatoes, salt and fry until tomatoes turn mushy.
  • Add the ground palak, sugar and garam masala. Fry for 2 minutes in medium flame. Add cooked, mashed dal.
  • Mix well, add 1 cup water and let it boil for 4-5 minutes or until you get thick consistency.
  • Top with ghee if desired and serve hot with steamed basmati rice and your choice of subzi. You can have it with roti as well.

Tips

 

  • You can also squeeze lemon before you serve the dal. In that case, be sure to add more spiciness (green chilli) to balance the
  • You can replace ginger garlic paste in this recipe with either finely chopped ginger or garlic. In that case, add it immediately after jeera crackles.
  • You can also add red chilli powder instead of green chillies. But the colour will be differing.

Sending to Nivedhanam and Tired and tasted (Kitchen chronicles)

Curd Semiya

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Curd semiya is an alternate for regular curd rice and tastes better than a normal curd rice .. My kiddo loved this combination especially the grated carrot adds all goodness to this dish. lets look for the ingredients and method for making this delicious recipe..

Ingredients:


Vermicelli/semiya  – 1 cup
Onion -1 medium sized
Oil -1 tbsp
Chilled curd – 1/2 cup
Salt to taste
Grated Carrot – 1 small size

To temper :
Mustard seeds – 1tsp
Urad Dal – 1 tsp
Finely chopped green chillies – 1
Ginger – 1/2 inch piece

Method:


  • Roast vermicelli in a pan  for 2mins and keep seperately. 
  • Drizzle oil, temper mustard, urad dhal, green chillies and ginger.
  • Add onions, saute till it becomes transparent.
  • Now add 11/2 cups of water and bring it to boil, add salt to taste. Drizzle some oil so that vermicelli don’t stick to each other and remain separated . Add roasted vermicelli to boiling water and keep closed for 3 mins.
  • Now check if the vermicelli is cooked else sprinkle little more water before it starts sticking to the pan.
  • Leave it to cool then add curd, carrot and mix well. It tastes good when it is served chilled with any pickle!

Rajasthani mini Ghevar topped with kesar rabdi

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Rajasthani Ghevar

       HAPPY NEW YEAR 2013 TO SNC !!!


SNC CHALLENGE -4
Welcoming south team for my Chweet challenge to them !!
Hello everyone !!! Am really very happy happy to host this months challenge 🙂 Thank’s a ton to divya pramil who gave me a chance to show case and introduce  my traditional Rajasthani  Dessert to south team and to represent north team..yupiiee its “Dessert” … As you all know there is an event going on  Divya pramil’s space YOU TOO CAN COOK .. The idea of this event is that we learn so many different recipes from northern and southern parts of India .. Hats off to divya for this great idea .. click here for  more info about this event ..

Now lets move to this months challenge.. This months challenge for south team will be A  honeycomb shaped delicacy made using plain flour and ghee that has originated in Rajasthan- “Ghevar”. But to make it a bit easier am challenging the team with a mini ghevar topped with rabdi .

 

Taddda here comes my ghevar topped with rabdi …

Ghevars are usually and traditionally large in size about 8″ or 10″ round shaped but now a days you can also find them in square shapes. They are sold either sweetened with syrup or served topped with sweet rabdi (i.e. thickened milk). Lakshmi Mishtaan Bhandar in Jaipur is famous for their “melt in the mouth” Paneer ghevars and many other sweet shops in Rajasthan also specialise in the same. Ghevars are made and sold as a traditional dish for some special festivals. They are generally prepared in January for Makar Sankranti ( or you call them pongal), in March-April for Gangaur and in July-August for the Teej festival ( in some parts they celebrate karwa choth ) . But you can enjoy these at any time of the year by just following the recipe given below.So obviously pongal or makar sankranti is nearing so this will be the perfect sweet for the occasion..
 People living in India are fortunate enough to enjoy ghevar at any time . But , those who are living in abroad and missing ghevar Like me , here is the recipe for them..I tried it manytimes before it can make it to blog.
I know many of them out there haven’t even heard of this dessert and don’t know how it will taste… they are crispy and when hot syrup is added to this crispy delight it is soft from inside but doesn’t looses is crispy texture . ..
Process of making traditional ghevar
To make a delicious ghevar, the ingredients needed are flour, clarified butter, sugar, almonds, pistachios, saffron, cardamom powder, and yellow food color. For making the batter, flour is mixed with water and clarified butter. The food color is also added and the batter is put in a cylinder with heated clarified butter. The process is repeated and a round cake is made which is called ghevar. Sweet sugar syrup is made and ghevar is dipped in it. Soaked saffron is put on it and it is garnished with chopped almonds and pistachios.
Also, for the preparation of ghevar, a special skittle is required. It should be flat surfaced with 8-9 inches of breadth and 12 inches of height. It is tough to prepare this dish in an ordinary skittle and this one is the only recommended.
Ghevars are gifted to the newly married girls during Teej and Gangaur as a ritual. The gifting of sweets is called Sanjara or Shagun and is one of the traditional rituals of  Rajasthan.
ok now without any further ado lets move on to the recipee..

There are two ways and set of ingredients to prepare the batter for ghevar .. you can follow either one which ever you feel is easy..I made them both the ways and both were equally good to to form and mesh textured ghevar .. Texture is the key for this delight you have to get the texture correct to enjoy this dessert  .. so every step should be done with lots of patience ..(Adapted from nisha madulika.com)

Ingredients For ghevar:
Method  1 (Batter):
  •  Maida (All Purpose Flour) : 5 tbsp
  •  Water: as required to make a thin batter I used abt 3/4 cup approx
  • Ghee/ Clarified Butter: 2 1/2 tsp
  • Cardamon a pinch (optional)
Method 2 (Batter):
  • Maida – 1 n 1/2 cup
  • Ghee/ clarified- 2 Tbsp
  • Milk-1/4 cup (shd be in room temperature)
  • Water-3/4 cup if required you can add more to make a thin batter
  • Cardamon a pinch (optional)

For frying :

 

  • Ghee or refined oil or olive oil

For syrup:

 

  •  Sugar: 1 1/2 cup
  •  Water: 1 cup
  • Saffron strands few

Ingredients for  Kesar Rabdi

  • whole milk – 3 cups
  •  sweetened condensed milk – 1 can
  •  cardamom powder – 1/2 tsp, (crushed, if powder not available) pistachios – 2 tsp, crushed
  • saffron strands – 1/2 tsp

For garnishing

  • Shopped almonds and pistachios
  • Silver Varak (optional)
  • Saffron strands few

Method of preparing Ghevar :

Preparing Batter (Method 1):

  • Sift the flour, and keep it aside.
  • Take ghee and  sifted flour in a large bowl and mix them well.
  • Add maida to it slowly, and keep mixing  softly till they nice ans fluffy  in texture,. in this stage if you want to add color to your ghevar’s  you can soak the saffron strand in water or milk and add to the batter. I did add the saffron stands soaked in the milk .
  • Now add water to this dough gradually, and not in one shot. Pour in a little water and mix with the dough; be careful that there are no lumps formed. Keep on adding water slowly, and make a smooth, lump free batter.
Preparing Batter (Method 2):
  • Take milk  and ghee and mix (whip) nicely for 2-3 minutes.
  • Now, add sifted maida and mix well till there are no lumps.
  • Add water little by little and mix it well into a smooth consistency. If you take in a spoon and try to drop on a plate, it should be thin (check my pics for consistency )
Note : Use warm water to make batter so that it is easy to form a smooth batter without any lumps and easily pour able. If its cold weather then heat the water in microwave for 1 min .
Frying Ghevar:
Frying process is same for both the methods of batter preparation .
  • Take a round deep and flat bottomed  vessel ( I used a vessel as shown in the pic .. Use a cylindrical vessel ) and fill more than half of it with ghee. Heat it on high flame till the ghee gets really hot. Check the correct temperature by dropping a small portion of the batter and see if it immediately comes up, and doesn’t stick to the bottom.
  • Once the ghee is optimally hot (don’t over heat the ghee otherwise your ghevar will start burning) , take the batter ( I used a loti and ladle as shown or you can use a glass or a spoon with a sharp edge), and pour it in the middle of the vessel in a thin stream from 1 foot height. You could actually increase or stretch the height as much as you can; greater the height, better the texture. I stretch out my hand fully over the vessel to reach the best height I can before I pour in the batter.

Note : you are working with oil or ghee so be sure that you on your exhaust fan or open your windows 🙂 .If your oil or ghee is too very hot its going to splatter out..

                                           
  • As soon as the batter touches the hot ghee, bubbles start to appear. Be sure that the ghee bubbles do not start jumping out of the vessel. If you see that the bubbles are getting high enough, stop pouring for a while, and continue later.
  • After the first spoon or after pouring quarter part of the batter , wait for a few seconds till the bubbles settle, and then pour the second spoonful  . Repeat this for 3-4 times if you want to increase the size of your ghevar I poured  only 2 spoon full to make mini ghevar . This actually depends on the size of the vessel; the bigger the size, more are the number of spoons or the number of times you have to pour the batter  required.
  • If the ghee or oil  is not hot enough, the batter will start sticking to the bottom, so keep the flame on medium to high depending on the temperature required. That is while pouring it should be in low if the oil or ghee is very hot  and while cooking it should be low..
  • When you pour in the batter, you’ll see that the batter starts scattering and collects near the sides in a circular fashion. As you keep increasing the batter, the disc starts taking its correct shape. In the meanwhile, if the batter sticks in the middle after pouring, use a skewer to detach that. Keep on increasing the center space by using that skewer after the batter has settled. After 2-3  pourings this is completely your choice on how thick enough you want your ghevar be i am making a mini ghevar so i just poured two ladle full of batter, a complete disc will be formed.
  • Let this disc go golden brown on medium flame.
  • Once it is properly fried, take it out very carefully by inserting that thin skewer in the middle hole of the disc and lifting the whole ghevar with it.
These are saffron colored ghevar  …
  • Keep the ghevar slightly tilted on a plate to remove excess ghee.
Still if  you have any doubts while frying you can watch nisha madhulika mam’s ghevar cooking video click here
Sugar syrup Preparation 
Every body are confused with the sugar syrup consistency so i thought  of explaining with detailed instruction…
  • For preparing syrup, take 1 and a half cups sugar and 1 cup water in a pan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.
  • Now for checking one string consistency – stir the syrup with a spoon and then lift the spoon up – lift a tiny amount of the syrup with your  forefinger and press the forefinger to your thumb. Now gradually separate the thumb and the forefinger – if the sugar syrup is of ‘one string’ consistency, you should be able to see a single string between your thumb and forefinger.
  • Now spoon the hot syrup on top of the ghevar if you are making a thicker ghevar you even dip them in the sugar syrup . Do not keep the ghevar in the syrup for long, as it will make them very soggy and wet.
Note : Sugar syrup must be topped on the ghevar even if your are going to top the ghevar with rabdi  atleast in small quantity bcoz It gives the extra flavor to the ghevar..
  • Again keep them tilted in a plate to remove excess syrup.
  • Let them dry in open air for about 1 hour or more.
  • Now you can store them in closed containers and refrigerate for further use.
  • If you wish, you could garnish the ghevars with sliced almonds and pistachios.
Method for preparing Kesar Rabdi:
  •   You can prepare Ghevar ahead..
  •    Apply some ghee or butter on a pan and grease it well with this ghee/butter.This avoids burning of the milk.
  •  Now heat the milk on low heat while stirring frequently.
  •   Get the milk reduced to half of its original quantity.     Now add the cardamom powder, saffron strands and 1 tsp of crushed pistachios, mix them well.
  •   Add the condensed milk to this mixture and bring it to a boil. Don’t forget to stir constantly and scraping the sides.
  •     After the milk is of thick consistency then off the stove.
  •     Your delicious rabri or malai is ready, let it cool naturally then top  the rabri or malai on top of crispy ghevar.
Note : Top the ghevar with rabdi only when you are ready to serve.

Tips:

  • Dry ghevar’s without syrup can easily be stored for 15 days. When you want to have them, dip them in the hot syrup an hour back and serve then. As our ghevar’s are mini once you just have to top the hot syrup on the ghevar and not dip they might break if you dip.
  • While making the batter, if lumps still go stubborn and trouble you, simply use a blender/mixer for getting the smooth consistency. Be careful not to blend it for a long time else the ghee would separate; just 1 round of mixing is enough to break the lumps.
  • If you find the batter sticking to the bottom, do not panic; take a break,  put the flame on high, and try after 1 minute. I’m sure the trick will work.
  • Pour the batter in very thin streams, almost like pouring drops.
  • Keep the height for pouring at its max.
  • Do not overdo pouring. Begin with 1-2 spoons and gradually increase if you go successful.
  • After topping them with hot syrup, keep them for some time; do not just be ready to jump over and eat, else you’ll find them a bit harder.
  • You can also garnish the Ghevar with fresh khoya.
Nutritional Value Of Ghevars
Ghevars are a rich source of calories. The fat content is also high in this sweet Indian delicacy. People who want to lose weight or are suffering from diabetes should not over indulge in this sweet snack. To decrease the fat content and calorie count, clarified butter should be used less or you can use olive oil which i did  and it can be made with sugar free.

Variations Of Ghevars

A ghevar recipe is very popular during the festive seasons. On Raksha bandhan, people love to enjoy this delicacy in paneer ghevar form. It is garnished with grated khoya.  Desi ghee and mava ghevars are usually made during the celebrations of Teej festival as i said before.

Ghevar cake

Ghevar cake is a  Indian dessert a very good alternative for people who prefer egg-less cake and do not wish to resort to milk cake.
Ghevar cake was made in a master chef challenge and the innovation done in it was ghevar was frosted with cake frosting and topped with fruits . I have topped the ghevar cake with some strawberries and pista…

 

North teams challenge is being hosted by ramya of Lemon curry she have challenged us with an very popular south indian sidedish-
“VADAKARI”..yumm so delicious challenge from her… click here to  see North team’s challenge 
Am so happy to share an authentic dessert with you all , I know this is not so easy one but i have tried to make it a bit easy i hope .. This is one of the unique dessert of rajasthan  which is not so easily available at abroad and many people are unaware of this delicacy so tats the only motto of me challenging south team with this rajasthani mithayi  :)..  so am all set to look for your yummy looking ghevar’s .. i’ll be always in your support south team dearies..
Giving my blog a sweet start this  new year !!!!
Once again thanks to SNC group for being a great support 🙂
Wishing everyone a happy and prosperous NEW YEAR 2013!!!
 
Sending Mj delights
 
 

Choco coffee banana cake

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I used to drink lots of coffee and was addicted to it but i have stopped drinking coffee and gave an end to my addictions as lots of caffeine is not good for are health but i still love the aroma of coffee cannot resist myself in using them in this recipe .. so wanted to use this aromatic ingredient in m cake..

The coffee adds to the dark color to the cake as well as also adds a aromatic flavor too. This cake can be made in  microwave mode as well. This cake is perfect for if you want to bake a good cake in a very short time. It’s a perfect snack to be given to kids.

 lets look for the ingredients and method for baking this spongy , soft cake 🙂

(Adapted from Foodilicious )

Ingredients

1/2 cup All purpose flour
1 1/2 tbsp cocoa pwd
1/2 tbsp coffee pwd
1/2 cup + 2 tbsp yogurt/curds
Vanilla essence few drops
1/4cup oil
1/2 tsp baking powder
1/4 tsp baking soda
1/2 banana mashed
1/4 cup + 2 tbsp fine sugar

Method

  • Preheat the oven at 180 c .
  • Grease a  cake tin or  round dish.
  • Sieve together all  purpose flour, baking powder, baking soda and cocoa powder.
  • Beat curds and sugar together. Till the sugar dissolves.
  • Add oil and beat gain.
  • Add banana and vanilla essence and mix.
  • Add the coffee powder and mix.
  • Fold in the all purpose flour mix. If required add milk to adjust the consistency (dropping consistency).
  • Pour the cake batter into the greased cake tin . Tap the cake tin so that there are no air bubbles in the batter. 
  • Bake the cake in the preheated oven at 180 c for 30 to 40 mins ..until if you prick a toothpick it should come out clean.
  • Cool the cake and serve.

You can even use a microwave to bake this cake

To bake in microwave 


Microwave on high for 8-10mins. Check whether its done using a tooth pick .  Else, microwave further. The time duration can vary from microwave to microwave based on how good the voltage is.

Top it with vanilla ice cream or chocolate syrup and enjoy !!!

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Pineapple sandesh

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A light creamy delicacy from west bengal made with curdled milk or paneer- “Sandesh”  . Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made paneer. But today’s recipe will be “Pineapple sandesh”  🙂 ..

 

 

Let’s look at the ingredients and method to make this dessert 🙂
(Adapeted from tarla dalal recipes)

Ingredients:

Paneer  or chenna – 750 gms
(make fresh paneer see my rasgulla recipe for preparing chenna click here)
Sugar – 1 cup
Pineapple Slices – 1 cup
Pineapple Essence – 1/4 tsp

For Garnish:
Sugar – 1 tblsp
Kesar strands few

Method:

1. Knead paneer with sugar for 2-3 minutes.
2. Heat it in low flame in a heavy pan for 2 minutes until sugar melts.
3. Remove and allow it to cool.
4. Add the pineapple essence and knead again till paneer becomes smooth. Add few drops of soaked kesar in warm milk to the panner if you want to give them colour..
5. Chop pineapples
6. Mix it with sugar and heat till sugar melts.
7. Add kesar strands and remove from fire.
8. Prepare small balls from this mixture.
9. Flatten each balls and top them with chopped pineapple . You can even stuff pineapple in each sandesh..
10. Granish with kesar strands.

 

Tips

we can try making these sandesh with different fruits like orange , mango  …..