Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images. vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani. vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses. Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below

rose and almond ice cream recipe | rose with roasted almond ice cream | homemade rose ice cream | Indian almond rose ice cream | with 21 amazing images. rose and almond ice cream recipe | rose with roasted almond ice cream | homemade rose ice cream | Indian almond rose ice cream is a unique combo which has a burst of flavours and texture. Learn how to make rose ice cream. To make rose and almond ice cream, combine the cornflour and ¼ cup of milk in a bowl, mix well and keep aside. Combine the remaining 2¼ cups of milk in a deep non-stick pan and boil on a medium flame for 4 minutes. Add the cornflour-milk mixture and sugar, mix well and cook on a medium flame for 8 minutes, while stirring continuously. Cool completely. Once cooled, add the fresh cream, rose essence and rose colour and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container. Add the almonds and rose petals and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. If the word ‘pretty’ can ever be used to describe an ice-cream, it is the rose with roasted almond ice cream, dotted with pink rose petals and contrasting roasted almond slivers. The captivating aroma of rose and the enticing crunch of almonds make this homemade rose ice cream a delightful dessert, which has a spa-like effect on your taste buds. Lose yourself in this unique ice-cream, which is sure to pep-up your soul and your senses. In this Indian almond rose ice cream we have used a combination of fresh rose petals as well as rose essence to get the true flavours and aroma of rose. Further rose colour ensures you get the right colour like the rose ice cream available in the market. Tips for rose and almond ice cream. 1. To roast almonds, place them in a non-greasy non-stick pan and dry roast them on a medium flame. Toss them continuously with a wooden spoon for about 2 minutes to avoid burning. Remove them from the heat when they are either light or dark brown, whichever is preferred, and then let them cool down. Finally cut them into slivers. 2. Use an aluminium container and not a steel container for setting the ice cream. 3. While setting it in the freezer, ensure that the freezer is clutter-free so the ice cream sets well. Make ice-creams at home, from Basic Vanilla Ice-cream to different flavoured ice-creams like Chocolate Mint Ice Cream , Custard Apple Ice Cream, Fig Ice Cream, Fresh Strawberry Ice Cream , Mango Ice-Cream , Paan Ice-Cream, Thandai Ice-Cream and crunchy ice-creams like Rocky Road Ice Cream, Roasted Almond Ice Cream with Chocolate Chips, Muesli Ice-cream and Butterscotch Ice Cream. Enjoy rose and almond ice cream recipe | rose with roasted almond ice cream | homemade rose ice cream | Indian almond rose ice cream | with step by step photos.

The pleasant hue and fresh citrusy aroma of this Orange Cake are sure to attract you! And when you do bite into a slice, the outcome will be even better than what you expected because the fresh orange juice and orange rind used in the batter give this cake a very refreshing flavour, comparable to the experience of biting into an orange cream biscuit. Condensed milk balances the citrus notes beautifully and gives this cake a rich, milky touch too. If you loved this recipe, you are sure to like more of our orange recipes, like the Orange Raisins Muffin and the Orange Sandesh. Do give them a try too!

tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with 26 amazing images. tandoori masala is a versatile spice blend that can be used to make a variety of dishes Learn how to make tandoori masala recipe | homemade tandoori masala | tandoori spice mix | Bringing together a wide assortment of spices in one handy powder form, the homemade tandoori masala powder makes it easy to add a spicy touch to your culinary adventures! tandoori masala is a blend of spices that is used to marinate and cook tandoori paneer or vegetables. This tandoori spice mix gives you the same flavour and aroma as store-bought Tandoori Masala, in fact even better because it is freshly-made at home. You can make a batch of this spice powder and store it in an airtight container. Tips to make tandoori masala: 1. Dry roast the masalas on slow flame so they doesn’t burn and give bitter flavours. 2. You can adjust the amount of spices to your liking. 3. Tandoori masala can be used to make aloo, paneer, gobi etc Enjoy tandoori masala recipe | homemade tandoori masala | tandoori spice mix | with detailed step by step images.

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with 35 amazing images. eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk is sure to elevate the standard of any dessert counter it is served in. Learn how to make Indian vanilla cupcake. To make eggless vanilla cupcakes, in a deep bowl add oil and powdered sugar and whisk well for 2 minutes. Then add curd and vanilla essence and whisk again for 1 minute. Add milk and whisk well. In the same bowl sieve plain flour, corn flour, milk powder, baking powder and baking soda. Combine and mix all the ingredients using a whisk to form a batter. Line the cupcake mould using cupcake liners. Fill 2/3rd of the cupcake liners using a ice cream scoop. Bake in preheated oven at 180°c (360°f) for 12 to 15 minutes or until the skewer inserted comes out clean. Remove and cool the cupcakes completely. Then to make Indian vanilla cupcake, in a deep bowl, take chilled whipped cream and beat with an electric beater for 4 to 5 minutes on high speed till it forms stiff peaks. Divide them into 3 equal portion in 3 different bowls. Add a drop of blue colour in 1st bowl. Add a drop of pink colour in 2nd bowl. 3rd bowl will be white, if you wish you can add any other colour of your choice. Add colour of your choice and mix well using spatula. Take a piping bag fitted with star nozzle, put all 3 beaten whipped creams and pipe the swirls on the cupcakes. Garnish with some edible garnishes of your choice and serve. Somehow, the word ‘vanilla’ has been misused in the English language as an expression that means plain or ordinary, but ask any cake lover and they will swear by the versatility of vanilla! Indeed, be it a sponge or a cupcake, the vanilla flavour is the most exciting and useful of all, because of its nice soothing taste and mouth-feel. This Indian vanilla cupcake is a testimony of this fact. These easy eggless vanilla cupcakes no condensed milk are really tasty and easy to make. They just melt in the mouth, and play host effectively to any type of icing or butter cream. Let your imagination run wild to decorate these amazing cupcakes in your favourite way. You can discover a few basic steps in this recipe as well! You can also try other recipes like the Gooey Chocolate Muffins or Chocolate Chip and Mango Muffin. Tips to make eggless vanilla cupcakes. 1. Use fresh curd only, for best results. 2. Do not do icing on hot cupcakes otherwise the icing will melt. 3. Insert the skewer in the center to check cupcakes are completely cooked. Enjoy eggless vanilla cupcakes recipe | Indian vanilla cupcake | easy eggless vanilla cupcakes no condensed milk | with step by step photos.

paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with 22 amazing images. Paneer 65 is one of the most popular starters in Indian restaurants. paneer fry is especially popular in South India, where it is available even in small eateries in remote areas. restaurant style paneer 65 is a peppy snack or starter, with an unmistakeable Oriental influence. Marinated and deep-fried paneer cubes are sautéed with chillies and onions to make this awesome paneer 65 snack. paneer 65 got it’s name as it's one of 65 dishes served in some South Indian restaurants. The crispiness of the paneer, the juicy crunch of the veggies and the rich taste of assorted spices make paneer 65 a truly appetizing treat, ideal to serve as a starter. Notes on paneer 65 recipe. 1. We are not using thick curd or hung curd because we want the mixture to have a thick batter like consistency. 2. Add the food colour and mix well using a whisk. We have added the colour to make it look more appetizing however, we do not recommend using any food colour as it does not affect or improve the taste of this dish. Cauliflower can also be cooked similarly, to make another starter called Gobi 65. You can also try other interesting starters like the Ravioli Samosa or Malai Paneer Bell Pepper Balls. Enjoy how to make paneer 65 recipe | paneer fry recipe | restaurant style paneer 65 | with detailed step by step photos and video below.

jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with 28 amazing images. jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) is a traditional Indian mithai made and served during festivals and weddings. Learn how to make crispy homemade jalebi. This famous crispy homemade jalebi features on a Gujarati breakfast, especially on Sunday morning. The combo of Jalebi with ganthias and Masala Chai Or Masala Tea is a meal to be devoured with family and friends. Also served as a dessert jalebi is often served topped with Rabdi. This is irresistible too! To make jalebi, first make the batter. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with the plain flour in a bowl and mix well. Add 5 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes. Next make sugar syrup. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside. Then select a plastic bottle with a small hole in the lid and fill with the batter. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside. Deep-fry till the jalebis turn golden brown in colour from both the sides. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers. Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you halwai style Indian jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation. This instant jalebi (without fermentation) is made in very less time as compared to the authentic recipe which needs overnight fermentation. This is a boon for those who want to try traditional mithais without sweating too much in the kitchen. A few tips to be kept in mind and you will be all set for a presentable Indian sweet and to gather all the applause. Tips for jalebi. 1. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. 2. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 3. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. Learn to make jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with step by step photos and video below.

A dish that is synonymous with Indian cuisine in many restaurants the world over, the Vegetable Biryani deserves to be so popular! A masaledar gravy chock-full of veggies and paneer, is sandwiched between rice that has been cooked with spices and perked up with saffron-tinged curd. This whole arrangement is drizzled with ghee and cooked covered till the flavours mingle, merge and multiply manifold, and an irresistible aroma wafts out of handi, making this a visual, aromatic and culinary treat par comparison.

chocolate mint ice cream recipe | easy mint chocolate chip ice cream | homemade mint chocolate chip ice cream | dark chocolate mint ice cream | with 25 amazing images. chocolate mint ice cream recipe | easy mint chocolate chip ice cream | homemade mint chocolate chip ice cream | dark chocolate mint ice cream is a refreshing cooling mint flavoured ice cream enjoyed by all. Learn how to make easy mint chocolate chip ice cream. To make chocolate mint ice cream, combine the cornflour in 4 tablespoons of cold milk in a bowl, mix well and keep aside. Combine the remaining milk, sugar, cornflour-water mixture, milk powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Lower the flame and cook for another 2 minutes, while stirring continuously. Cool completely. Add the fresh cream, mint, lemon juice, peppermint essence, green food colour and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the chocolate chips and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. Chocolate and mint are a match made in heaven. The richness of chocolate and the peppiness of mint combine really showcase well in homemade mint chocolate chip ice cream, resulting in a really aesthetic flavour and aroma. Naturally, this duo works out well not just in chocolates and milkshakes but in ice-creams too. What makes this dark chocolate mint ice cream quite different from others is the fact that the creamy ice-cream prepared with milk and cream is perked up with whole chocolate chips and chopped mint leaves instead of blending these ingredients into the ice-cream. This causes bursts of flavour as you allow the easy mint chocolate chip ice cream to melt on your taste buds! Truly, the magic must be experienced to be understood. Tips for chocolate mint ice cream. 1. Do not use warm or hot milk as cornflour might form lumps. 2. Prefer to use a shallow aluminium container and not steel container to set the ice cream. 3. Remember to buy a certified green colour only. 4. Keep the freezer clutter free. If the freezer is full, there are chances of ice cream not setting well or forming icicles. Enjoy chocolate mint ice cream recipe | easy mint chocolate chip ice cream | homemade mint chocolate chip ice cream | dark chocolate mint ice cream | with step by step photos.

Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup. It takes a bit of practice to pipe the batter directly into the ghee, but you will soon get the hang of it. Moreover, it is completely worth the effort because homemade Imartis, served warm and fresh, are so yummy that you and your family will totally savour the experience! Whether it is Holi Diwali or Raksha - Bandhan serve these homemade Imartis and make the occasion all the more special.