Diwali Special Cooking Recips

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DiWaLi SpECiAL ReCipES

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permali

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DiWaLi SpECiAL ReCipES

SOHAN PAPDI

Ingredients:

1 1/4 cup Gram Glour,1 1/4 cup Maida,250 gms Ghee

2 1/2 cups Sugar,1 1/2 cup Water,2 tbsp Milk

1/2 tsp Cardamom seeds crushed coarsely

4" squares cut from a thin polythene sheet

Preparation:. Sift both flours together. . Heat ghee in a heavy saucepan. Add flour mixture and roast on low till lighgolden. Keep aside to cool a little, stirring occasionally. . Prepare syrup simultaneously. Make syrup ouof sugar, water and milk. Bring syrup to 2 1/2 thread consistency. . Pour at once into the flour mixture.Beat well with a large fork till the mixture forms threadlike flakes. . Pour onto a greased surface or thali




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and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.. Cool, cut into 1"squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

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Today, 10:06 AM #2

KARANGI

Ingredients:




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For Filling:

1 cup grated Dry Coconut,1 cup PowderedSugar

1 pinch Nutmeg Powder,1 pinch dry GingerPowder

4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds

2 tbsp Mixed Dry fruit pieces

For Dough:

1 cup maida,1 tsp Ghee,Salt to taste,Warm milkto prepare dough

Preparation:1. Roast Dry coconut.2. Roast maida in ghee.

3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.

For Dough:Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:. Make small oval shaped puris from dough.Fill the prepared stuffing

inside. Apply some water or milk so that it will seal properly (don'tapply too much of water as it will not seal properly). Deep fry it till itbecomes brownish colour. Serve it hot or cold.Karanjis can be stored

for weeks.

__________________Disclaimer :All the postings of mine in this whole forum is not my own collection. Allare downloaded from internet .If anything is against law please notify so that theycan be removed




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Today, 10:07 AM #3

MUSHROOMS INONION GRAVY

Ingredients:

200 gm Mushrooms ,3 Onions ,2 Tomatoes,finely chopped or pureed

3 Green chillies, finely chopped ,Corianderleaves

Salt as per taste ,Red chili powder as per taste

A pinch of garam masala powder

A pinch of cardamom powder ,Oil

Preparation:Slice mushrooms, boil them and keep aside. Make a paste of the

onions. Heat oil in a wok and add the onion paste; cook till the pasteturns golden brown. Add the tomatoes, green chilies, salt and red chillipowder. Cook the tomatoes till the gravy leaves the sides of the wok.Add water if required. Add the mushrooms and cook for a while.

Season with garam masala powder, cardamom powder and corianderleaves.


MGMSAdministrator

Today, 10:07 AM #4




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BESAN KIBARFI

Ingredients:

Besan 1 kg

Sugar 1 kg

Water 1/2 liter

Ghee 1 kg

For garnishing: Pistas, Almonds

Preparation:Fry besan in ghee on low flame for about 30 mins till it becomes pinkand ghee separates. Mix sugar and water into a syrup.Add this syrup to

the besan and mix well. Pour this mixture into a greased tray.When itcools cut into cubes and garnish with pistas and almonds.


Today, 10:08 AM #5




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MGMSAdministrator


SESAME SEED(TIL)KHOYA LADOO

Ingredients:

2 cups khoya ,1&1/2 cups of coarsely powderedroasted sesame seeds (til)

Powdered sugar to taste ,Kesar, choppedalmonds and pistas for decoration

Preparation:Roast the khoya on low flame till it is very light golden yellow color.

Let is cool for few minutes. Then add coarsely powdered roastedsesame seeds and mix it. Add powdered sugar when the above mixtureis luke warm. Mix well and shape into small balls. If the mixture is toohot then the sugar will melt so care has to be taken that mixture should

not be hot.Arrange in a plate and decorate with kesar, chopped almonds and

pistas.


MGMSAdministrator

Today, 10:09 AM #6

MALPUA




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Ingredients:

1 cup sugar,1-1/2 cups wheat flour,4 tbspyogurt or curd,10-15 whole peppercorns

Milk,Water

Preparation:Make a batter of all of these dry ingredients and the dahi, using 1/2

milk and 1/2 water till it is thick and of pouring consistency, similar topancake or dosa batter. And whip till smooth. Add the 10 peppercorns.

Keep aside and allow it to rise for about two hours.

Heat oil on a medium flame. Drop large ladlefuls into the oil to formcircles of 6-8 inches. Typically the dough will sink and line the bottomof the karhai and rise up in the shape of a disc. Fry till golden. Drainand pat off the oil. Serve with cream or garnished with pista. Serves

five.


MGMSAdministrator

Today, 10:10 AM #7

RABDI




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Ingredients:

1 cup: Pumpkin Pulp,2 litre: Whole milk

4 no: Green pistachios, unsalted,4 no: Almonds

1 tsp: Chopped fragrant red rose petals

1/4 tsp: Saffron strands,1/4 tsp: Cardamompowder

3/4 cup: Sugar

Preparation:Crush almonds and pasta coarsely or cut into thin slivers. Boil milk in a

clean heavy pan.Simmer for ten minutes after it starts boiling. Stir occasionally while

boiling.Add sugar. Stir till dissolves.Take the pan off fire. Add saffron,

cardamom, almonds and pistas. Cool to room temperature. Addsitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving

bowls sprinkle a few chopped rose petals to garnish. Serve chilled.





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Today, 10:11 AM #8

BADAM(ALMOND)KHATLI

Ingredients:

250 gm: Almonds (soaked overnight),200 gm:Sugar powdered

Few tbsp: Milk,Silver foil (optional)

Preparation:Drain and change water from almonds. Peel almonds. Keep aside.

Wash once more to remove any traces of brownishness. Grind to a finepaste using as little milk as possible. In a heavy large skillet mix pasteand sugar. Cook, stirring constantly, using a large handled spoon or

spatula.Take care of splattering in initial stages.Also, do not stop

stirring because the mixture burnt and stuck to bottom of skillet willspoil the taste.When a soft lump is form, which leaves sides of skilleteasily, take off fire.Grease a clean work surface and a rolling pin with

melted ghee. Put lump on it. Roll quickly while still warm to 1/5"thickness.Apply silver foil and press lightly with foil paper.Mark outlong diamond shapes with a sharp knife. When almost cool removecarefully with a sharp edged wide spatula. Cool completely before

storing in layers between sheets of butter paper.


MGMSAdministrator

Today, 10:11 AM #9

KESAR BHAT




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Ingredients:

1 cup rice,1/2cup sugar,1/4 tea spoon kesar,50gms raisins,50gms cashew nuts,

1/2 cup ghee,5 pods cardamom

Preparation:Wash and cook rice in four cups water. Add ghee and sugar and

continue cooking on low flame. Stir continuously. powder cardamomand add to the rice.. Keep cooking till the rice mixture leaves the sides

of the vessel. Grind kesar and add to rice. Finally add raisins andchopped cashew nuts and mix well.


MGMSAdministrator

Today, 10:12 AM #10

CABBAGE N CARROTBHUJIYA




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Ingredients:

4 tablespoons oil,1 tablespoon whole blackmustard seeds

1 dried red chilli ,1 cabbage, finely sliced

350 grams carrots, coarsely grated

1 green chilli, cut into thin strips and seedsremoved

1/2 teaspoon sugar,4 tablespoons chopped,fresh coriander

1 tablespoon fresh lemon juice

Preparation:Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1

minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stirfry for another 5 minutes or until vegetables are tender. Add lemon

juice. Remove red chilli before serving.

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