rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi | with 19 amazing images. rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi is a perfect kadhi recipe for fasting days made with amaranth flour. Learn how to make farali kadhi. To make rajgira ki kadhi, combine the curds, rajgira flour, sugar and rock salt in a deep bowl and mix well using a whisk. Add 2 cups of water and mix well. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds. Add the prepared curd-rajgira flour mixture, mix well and cook on a medium flame for 7 minutes, while stirring continuously. Lower the flame and cook for 2 to 3 more minutes, while stirring occasionally. Serve hot with sama khichdi. A wonderful accompaniment for khichdis, the vrat ki kadhi is quite similar to usual kadhi recipes but uses rajgira flour instead of besan. This mouth-watering faraali kadhi uses rock salt instead of sea salt, to make it acceptable on fasting days. Minimal and common ingredients are used, but the outcome is super tasty and satiating too. This no-fuss, no-stress rajgira ki kadhi is perfect for fasting days, to provide you with the required nutrients using permissible ingredients. You can serve this kadhi with sama pulao or rajgira paneer paratha. Tips to make rajgira kadhi. 1. Remember to whisk the rajgira and curd mixture well to avoid lumps. 2. You can also use chopped green chillies or paste if you do not want to use sliced green chillies. 3. Make sure the boil the kadhi on a medium flame and stir it or else it will curdle. Enjoy rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi | with step by step photos.

This recipe will give you the satisfaction of preparing a grand dessert all by yourself, right from start to end... from sponge to decoration! At the heart of this Chocolate Truffle Cake is a richly flavoured chocolate sponge with a hint of coffee flavour. This is sandwiched and coated with a creamy chocolate ganache, and topped with juicy chocolate-coated strawberries. Homemade chocolate decorations add to the charm of this Chocolate Truffle Cake. Depending on the occasion, you can make the decorations in various shapes and sizes. Don’t let the procedure overwhelm you. It is not actually that tough, and this video is there to guide you, so proceed confidently! Also do try other recipes like Mango Truffle Cake and Double Layered Chocolate Truffle Gateau .

A yummy, melt-in-the-mouth treat with the contrasting flavours of milk and orange! The traditional Bengali mithai, Sandesh, is made more exciting by the addition of orange squash, which gives a lively dimension to it. We have made this Quick Orange Sandesh with readymade paneer so you can prepare it quickly within minutes. The best part is that this lovely treat can be stored in the Refrigerator for 3-4 days, so you can enjoy it whenever you want.

rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls. rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgulla. Remember that everything matters in the making of perfect rasgullas---from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet. Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. 2. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. 3. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. 3. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 4. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently! Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos.

coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with 40 amazing images. coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut is an extraordinary sponge cake which can be made when you are bored of regular chocolate and vanilla sponge cake. Learn how to make nariyal ka cake. To make coconut cake, combine the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside. Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula. Add the plain flour mixture gradually and fold gently. Add the coconut milk gradually and mix well using a spatula. Add the desiccated coconut and mix gently, using a spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter aluminium tin. Tap it slightly to even out the mixture. Bake it in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes. Keep aside to cool slightly. Demould the cake, cut it into 6 equal wedges and serve. Like a breeze that caresses you atop a hill, the mellow flavour of coconut revitalises your palate when you bite into this unique eggless coconut sponge cake. The soothing touch of coconut is unmistakable as both coconut milk and desiccated coconut are used. This is a soft and succulent sponge cake with a deep-seated flavour and mild crunch, which makes this coconut cake with desiccated coconut a wonderful accompaniment to tea. While you may serve it a while after baking, nariyal ka cake tastes especially great when slightly warm. You can also try other recipes like Coconut Toffee or Coconut Ball Cookies. Enjoy coconut cake recipe | nariyal ka cake | eggless coconut sponge cake | coconut cake with desiccated coconut | with step by step photos.

peanut ladoo recipe | singdana ladoo | peanut laddu | quick and easy peanut ladoo | with 13 amazing images. Peanut ladoo is a popular Maharashtrian sweet dish made from peanuts, sugar, elaichi and ghee. Called as singdana ladoo in Maharashtra, this ladoo is a quick and easy peanut ladoo to make. In cold winter months, peanut ladoo is made more often to keep the body warm as it provides heat. The ingredients to make singdana ladoo are easily available in the Indian homes. This is a wonderfully quick and tasty version of Peanut Ladoo, which you can make in a jiffy without requiring you to make a syrup or any such complex step. To make peanut ladoo recipe, roast the raw peanuts in a broad non-stick pan for 6 minutes. Cool and remove the skin. Blend the peanuts in a mixer till coarse. Transfer the coarsely crushed peanut powder in a deep bowl, add the powdered sugar and cardamom powder and mix well. Add the melted ghee and mix very well. Divide the mixture into 14 equal portions and roll each portion into a ball. You're quick and easy peanut ladoo is ready. A super tasty sweet treat, peanut ladoo lasts for 3-4 days when stored in an airtight container at room temperature. During winter, singdana ladoo is often put in kids tiffin box. Other must-try ladoo recipes in our collection include the Churma Ladoo, Til Laddu, Halim Ladoo, Besan Laddoo, Motichoor Ke Ladoo and Nuts Khoya Ladoo. Enjoy peanut ladoo recipe | singdana ladoo | peanut laddu | quick and easy peanut ladoo | with detailed step by step photos and video below.

Thai green curry recipe | Indian style Thai green curry | veg Thai green curry | with 24 amazing images. We present you the Vegetarian Thai Green Curry which is traditionally a non veg Thai curry. All ingredients for this Veg Thai Curry are easily available in India. The Thai Green Curry features chunky veggies in a lip-smacking green curry, constituted of aromatic herbs and spice powders, tangy lemon juice and rinds, and of course, onion, ginger, garlic and the usual repertoire of flavour enhancers. Like in most Thai preparations, coconut milk does the balancing act making the curry perky yet pleasant to the taste buds. The veggies in this preparation have been chosen to balance colour, flavour and texture. However, you can comfortably use other vegetables of your choice. We have used paneer in the Vegetarian Thai Green Curry as that is easily available all over India. You may replace with tofu if that is available. Serve this Vegetarian Thai Green Curry with steamed rice to make a perfect one dish meal. We also suggest you try our amazing Vegetarian Thai Red Curry recipe. Enjoy how to make Thai green curry recipe | Indian style Thai green curry | veg Thai green curry | with detailed step by step photos and video below.

shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with 24 amazing images. shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi is a simple sabzi made with basic ingredients. Learn how to make capsicum besan bhaji. To make shimla mirch besan ki sukhi sabzi, dry roast the besan in small non-stick pan on a medium flame for 2 to 3 minutes. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the capsicum and salt and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder, sugar and lemon juice and sauté on a medium flame for 1 minute, while stirring occasionally. Add the roasted besan and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. Capsicum besan bhaji is an interesting sabzi of besan and capsicum cubes, tempered with cumin seeds and sautéed with a range of spice powders, which add more josh to the naturally flavourful capsicum. Capsicum has a pleasantly spicy flavour, which is accentuated by the addition of sugar and lemon juice. The roasted besan gives the besan wali shimla mirch ki sabzi a wonderful mouth-feel, rich taste and strong, appetizing aroma. You will really enjoy having this dry subzi with rice and dal or your favourite Indian bread. If you like this Maharashtrian sabzi, also try other sabzi recipes like Subzi Pasanda or Subzi Ka Salan. Tips for shimla mirch besan ki sukhi sabzi. 1. Dry roast the besan in small non-stick pan on a slow to medium flame for 2 to 3 minutes. Keep stirring it continuously, else it might burn. 2. Cut the capsicum at least into 1 inch size cubes to enjoy its texture. 3. The capsicum should be crispy and not soggy after cooking. Enjoy shimla mirch besan ki sukhi sabzi recipe | capsicum besan bhaji | besan wali shimla mirch ki sabzi | Maharashtrian sabzi | with step by step photos.

kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images. kala jamun is a traditional Indian sweet available in most mithai shops. Learn how to make black jamun with khoya or mava. This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet. To make kala jamun, first make the sugar syrup. For that, combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron, mix well and keep the syrup warm. Then make the jamuns. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide this mixture into 20 equal portions and roll each into round balls, they should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying. Finally, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm. This Indian mithai recipe is truly irresistible. These have a blacker colour as compared to the regular gulab jamun which are golden brown in colour after frying. If you grab one, you are sure to not stop them and reach out for more. Ideal to serve at Indian parties and festivals like Diwali and Dussehra with family and friends. Next party besides kala jamun, fill up your mithai platter with assorted sweets like Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, Sandesh etc. Tips for kala jamun. 1. Use of hariyali mava for this recipe is a must. Often termed as gulab jamun mava, it is readily available in the market. 2. The jamun balls should be rolled extremely smooth. Any cracks on the surface might lead to the jamun breaking while frying. 3. The sugar syrup needs to be of one string consistency. The recipe has a mention about cooking sugar and water mixture for 11 minutes. However, we suggest that you check after 10 minutes for doneness. 4. Kesar strands of good quality will lend a good attractive colour to the sugar syrup. Enjoy kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home.

indian chocolate milkshake | chocolate milkshake with dark chocolate, chocolate ice cream | chocolate milkshake for kids, adults | with 10 amazing images. This is not just another chocolate milk shake, but the very epitome of chocolatiness! With the right level of chocolaty creaminess, this absolutely delectable Chocolate Milkshake for kids and adults brings together the perfect proportions of dark chocolate, chocolate ice-cream and milk to give you a luscious treat that indulges your senses. Making Chocolate Milkshake with dark chocolate gives you a balanced flavour, which is chocolaty to the core but not overly sweet. Let’s call it the Great Indian Chocolate Milkshake, because it is just the way we like it. Quite easy to make, this is sure to captivate your family and friends. The 10 amazing images in the recipe are not only procedure and serving suggestions but visual tempters that will make you drool! I would like to share some important tips to make the perfect indian chocolate milkshake. 1. Full-fat milk gives a really rich and frothy chocolate milkshake so; we would suggest you to use it. 2. For a vegan chocolate milkshake, make use of almond and soy milk and vegan ice-cream or you can even skip adding the ice-cream. Aside from chocolate milkshake with dark chocolate we suggest you see our collection of 290 milkshakes and smoothies. Enjoy indian chocolate milkshake | chocolate milkshake with dark chocolate, chocolate ice cream | chocolate milkshake for kids, adults detailed step by step photos below.

Cocoa powder is a good substitute for high calorie chocolate sauce in these attractive pinwheels. Enjoy this scrumptious snack occasionally to satisfy your sweet tooth. Try to keep it for special occasions like a party and remember not to go overboard. For a variant you can try Orange Rum Cake , Soya Chocolate Pancakes with Strawberry Sauce or Date and Apple Kheer .

Bookmark the mango apple smoothie, and make sure you try it when the mango season is in full bloom. Milk balances the thickness of mangoes and apples to ensure the perfect smoothie consistency for your enjoyment.

Of Mexican origin, this dish has travelled across the globe and won many fans! Coconut Curry with Fried Rice is relatively easy to make, sumptuous and has a mind-blowing flavour... what more can you ask for! The rice is prepared quickly and easily by tossing it in butter, with spring onions and a seasoning of salt and pepper. Each portion of rice is topped with a luscious Coconut Curry, which houses myriad colourful veggies, and is flavoured excitingly with a paste of red chillies and garlic. This dish is sure to win your heart with its dynamic flavour and awesome aroma.

chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with 29 amazing recipes. chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie is a yummy dessert to suit all occasions. Learn how to make eggless chocolate pie. To make chocolate pie, first make the biscuit base. For that combine the biscuit and melted butter in a bowl and mix well. Press the mixture into the base of a 150 mm. (6") loose-bottomed pie dish. Refrigerate for 15 to 20 minutes or till the base is firm. For the filling, combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 to 40 seconds. Mix gently till no lumps remain. Keep aside. Combine the beaten whipped cream, powdered sugar and vanilla essence in another bowl and fold gently. Add the prepared chocolate-milk mixture and fold gently. Keep aside. Spread the filling evenly over the set biscuit base and refrigerate for 2 to 3 hours or set till firm. De-mould the pie, garnish with grated chocolate, cut into 6 equal wedges and serve chilled. An evergreen favourite with kids, the chocolate pie is traditionally a time-consuming dessert. Now, here is how you can make no bake chocolate pie quickly and easily using the microwave. All it takes is a few minutes to prepare a biscuit base, a few more minutes to prepare a creamy, chocolaty topping, and a few hours to set in the refrigerator. The crunchy layer at the bottom with a gooey filling is a perfect blend of texture and flavours to please your palate. Garnish with loads of grated chocolate, and serve chilled. Your guests are sure to applaud you for serving homemade Indian chocolate pie after a hearty meal. Not only will kids enjoy this eggless chocolate pie, but the irresistible chocolateness of this dessert will kindle the adults too! You can also try other chocolate based desserts like jam filled chocolates and chocolate brownie. Tips for chocolate pie. 1. You need to use a loose bottomed cake tin so the pie can easily be demoulded before serving. 2. To melt butter, remove it at least half an hour before use. Place it in a microwave safe bowl and microwave it for 10 to 15 seconds. 3. The unbeaten whipped cream should be stored in the deep freezer. 4. Once beaten, it should be immediately stored in an airtight container in the freezer till use. It stays fresh upto 15 days. 5. While mixing chocolate, ensure that there are no lumps remaining. 6. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy chocolate pie recipe | eggless chocolate pie | no bake chocolate pie | homemade Indian chocolate pie | with step by step photos.