This recipe adds a fruity dimension to the all-time favourite dry fruit roll! Freshly-made pineapple puree and cashews and cooked into a katli like mixture, which is then shaped into cylinders and rolled in assorted chopped dry fruits. While the base roll has a rich and fruity flavour, the outer layer of nuts and dry fruits adds an exciting crunch and more flavours to it. The Fresh Pineapple and Dry Fruit Roll is a real sweet treat, which will be loved by young and old alike. It stays good for two days, if refrigerated. You can also try other sweets like the Kaju Kopra Sheera and the Anjeer Halwa .

Pista barfi sandwiched with dry fruits and flavoured with saffron and cardamom.

cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies | with 25 amazing images. cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies are pure cashew based sweet fare which are sure to be pleasurable in each bite. Learn how to make Indian kaju biscuit. To make cashew biscuits, combine the plain flour and cashewnuts in a deep bowl and mix well. Keep aside. Cream the butter, powdered sugar and vanilla essence in a deep bowl and mix well using a wooden spoon. Add the plain flour-cashewnut mixture and mix well. Add the milk gradually and knead gently into a semi-stiff dough. Place the dough on a flat, dry surface and roll into a 250 mm. X 175 mm. (10 " x 7") rectangle. Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces. Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes. Allow it to cool completely and store it in an air-tight container. These delicious eggless cashew cookies will make tea-time very memorable indeed! Cashewnuts have a very special creamy flavour, which manifests very pleasingly in the cookie too. Plus, the coarse cashew powder also gives the cookie a melt-in-the-mouth texture that is unbeatable. Make a batch of these irresistible cashew nut cookies and store them in an airtight container to enjoy any time you wish you. But beware – it is difficult to stop eating them, so you might have to set yourself a limit, and tightly lid and hide the jar after that. Tips for cashew biscuits. 1. It would be best to make kaju powder in a nut grinder/crusher. This helps in giving a uniform powder without its oil oozing out. 2. Ensure to sieve the maida to make it lump free. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. Cream the butter powder sugar till smooth. There should be no lumps. 5. Prefer to use a thick rolling pin so as to put uniform pressure and get an evenly rolled rectangle. 6. Add milk gradually to make dough. Excess milk might result in a soft dough which might make rolling difficult. 7. Place the baking tray with the cookies in the middle rack of the oven so they bake evenly. Also since each oven is different, we suggest you check if the cookies are done after 15 minutes. Enjoy cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies | with step by step photos.

semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli. To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well. Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney. Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time. Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes. Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well. Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.

mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images. mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream. Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like! You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup. pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy. Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos.

makhmali paneer tikka recipe | makhmali paneer tikka in oven, tawa | Mughlai style makhmali paneer tikka | with amazing 16 images. makhmali paneer tikka is a variation to the very famous malai paneer tikka. True to its name, makhmali paneer tikka is a melt in the mouth paneer starter recipe. The hindi word makhmali stands for soft. The perfect blend of spices and smoky flavour of the marinated and cooked paneer is just too awesome to describe in makhmali paneer tikka. Our makhmali paneer tikka is different than usual malai paneer tikka, as here we have used cheese spread instead of cream for marination. makhmali paneer tikka is mild in nature in comparison to other tikka recipes. Here is how you can impress your guests by making this makhmali paneer tikka in oven, a party starter at home – and that too quite quickly and easily using an oven. If you do not have an oven you can also sear it on a tawa. When you have nothing in your head and have a party at home, this can be your saviour dish as makhmali paneer tikka in oven is quite quick and easy to make. makhmali paneer tikka delicacy is one of the most popular starters in Indian restaurants. Cottage cheese marinated in a hung curd and cheese, strung into skewer sticks, and cooked in a wood-fired tandoor but here we have got you a Mughlai makhmali paneer tikka in an oven that needs no tandoor and can be easily made in an oven. Check out this recipe to find out how easy it can be to make delicious makhmali paneer tikka on tava right at home any time you wish. Makhmali Paneer Tikka tastes awesome with pudina chutney. Making makhmali paneer tikka is super easy, all you need to do is marinate paneer for half and hour, cook and it is ready to be relished. We have made the marination with hung curd, cheese spread, cashewnut powder and garam masala. You can even add ginger garlic paste if you wish to and a dash to kasuri methi. Once the paneer is marinated we have cooked it in an oven on 200 C for 15 minutes. Try your hand at making other nice starters like the Vegetable Satay or Tandoori Gobi. Learn to make makhmali paneer tikka recipe | makhmali paneer tikka in oven, tawa | Mughlai style makhmali paneer tikka | with detailed step by step recipe photos.

With striking similarities in flavour and colour, powdered cashewnuts and grated coconut get along very well in this exciting sheera. Rich in feel and flavour, this Kaju Kopra Sheera turns out wonderfully well if you sauté the ingredients carefully till they shed their rawness and start giving out an irresistible aroma. The slightly brown colour of the sheera, enhanced with saffron, makes it a pleasant slight to behold, and a pleasure to consume! You can make it on any special occasion like Diwali , Christmas and Raksha - Bandhan or anytime when you like.

Delicate honeycombs of cashewnuts, a true delicacy that simply melts in the mouth. Making this requires your full attention.

Makhmali - the name says it all! paneer marinated in this divine cheesy curd marinade is so succulent and soft that it melts in your mouth. The pahadi marinade complements the delicate flavours of the tikka so well that it will definitely steal the show at your parties.

Guests just love this beautiful basket filled with fruit and ice-cream.

Your guests will love these beautiful baskets filled with fruit and ice-cream.

Your guests will love these beautiful baskets filled with fruit and ice-cream.