Indian Cuisine

Yo Mango Berry Recipe: Instant Strawberry Mango Frozen Yoghurt

Scrumptious frozen yoghurt made with Mango pulp, chopped strawberry, greek yoghurt and milk powder.

IMG 0269 Yo Mango Berry Recipe:  Instant Strawberry Mango Frozen Yoghurt

Nowadays I more keep on doing instant recipes rather than lengthy extensive recipes. I follow the same funda for sweet as well as savory recipes. My main motto is to create something from whatever is available in the kitchen rather than going and buying ingredients.

This dessert was made in 30 minutes and was just amazing. Everything about it is healthy except the fact that it is sweet icon smile Yo Mango Berry Recipe:  Instant Strawberry Mango Frozen Yoghurt IMG 0311 Yo Mango Berry Recipe:  Instant Strawberry Mango Frozen Yoghurt

Ingredients

1 cup greek yoghurt

½ cup khoya milk powder

1/3 cup mango pulp

10 chopped strawberries

Sugar as per taste

Method

Mix all the above mentioned ingredients in a bowl and freeze it for around 30 minutes.  You can freeze it for longer time if you want.

Remove from freezer. Garnish with chopped strawberries and serve it chilled

 

 

 

 

 

 

 

 

 

 

IMG 0275 Yo Mango Berry Recipe:  Instant Strawberry Mango Frozen Yoghurt

 

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Fat Free Dahi Vada ( Microwave Recipe)

Non-fried vadas dunked in yoghurt and topped with tangy imli chutney and cumin powder. This recipe is devised for people on a diet or for those who have to cut down on fat. Nevertheless, it is extremely good.

IMG 9854 2 Fat Free Dahi Vada ( Microwave Recipe)

Adapted from Tarla Dalal.com

Ingredients IMG 9855 2 Fat Free Dahi Vada ( Microwave Recipe)

For The Vadas

1/2 cup yellow moong dal (split yellow gram)

1 to 2 green chillies

1/2 tsp unflavoured fruit salt

2 cups salted buttermilk/or water for soaking vadas

salt to taste

oil for greasing

For The Curds

2 cups curds (dahi)

2 tbsp milk

salt to taste

For The Garnish

1/2 tsp chilli powder

1 tsp roasted cumin seeds (jeera) powder

2 tbsp khajur imli ki chutney

2 tbsp Green Chutney

2 tbsp chopped coriander (dhania)

Method

For the vadas

Soak the dal in warm water for at least 1 hour.

Drain out most of the water and grind it to a smooth paste in a blender along with the chillies and salt. Try to keep the texture  a bit grainy

IMG 9812 2 2 Fat Free Dahi Vada ( Microwave Recipe) IMG 9817 2 Fat Free Dahi Vada ( Microwave Recipe)

Add the fruit salt and mix well.

IMG 9821 2 Fat Free Dahi Vada ( Microwave Recipe) IMG 9824 2 Fat Free Dahi Vada ( Microwave Recipe)

Pour 1 tablespoons of the batter into 8 small greased microwave safe bowls (2″ diameter).

IMG 9825 2 Fat Free Dahi Vada ( Microwave Recipe)

Microwave 4 at a time each batch for 1 minute and 15 seconds.

IMG 9829 2 Fat Free Dahi Vada ( Microwave Recipe)

Remove and allow it to cool completely unmould.

IMG 9835 2 Fat Free Dahi Vada ( Microwave Recipe)

Soak them in buttermilk or water for few minutes, till they are soft.

IMG 9845 2 Fat Free Dahi Vada ( Microwave Recipe)

Drain and squeeze out any excess water.

Place on a serving plate.

IMG 9847 2 Fat Free Dahi Vada ( Microwave Recipe)

How to proceed

Whisk the curds with the milk and salt and pour over the soaked vadas.

IMG 9848 2 Fat Free Dahi Vada ( Microwave Recipe)

Garnish with the chilli powder, cumin powder, khajur imli ki chutney and chopped coriander. Eat it instantly. Do not let it soak for a longer time or overnight. Won’t taste that good the next day.

 

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Instant Jalebi Recipe

Jalebi, or Jilapi, or Jilawii (and sometimes Zulbia) is a sweet popular in countries of the Indian Subcontinent. It is made by deep-frying a maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.

 

IMG 8187 2 Instant Jalebi Recipe

Now some interesting history of Jalebi IMG 8202 2 Instant Jalebi Recipe

The origins of Jalebi can be traced to ancient India, where it was produced from fermented wheat and dahi (yoghurt) batter, and called kundalika or jal-vallika (jal means watery, vallika means crescent-shaped). In later dialects of Sanskrit, Jal-vallika became Jalebi which likely arrived in the middle east during Muslim rule, through cultural diffusion and trade from the Indian subcontinent, and its local name jalebi became zalebi as s is more common in Middle-Eastern languages.

The sweet is also known as Zalabia in Comoros Islands and Zanzibar, where it is thought to have been introduced by Middle Eastern settlers and traders.

The earliest written references to the sweet are found in a 13th-century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran, where it is known as zulbia, the sweet was traditionally given to the poor during Ramadan.

In the early 1900s, jalebi was used to hold ice cream. This idea was made by Ernest A Hamwi. Jalebi was a treat for an American family, until the invention of cones.

One of the earliest known Indian references for the sweet exists in a Jain work — Priyamkarnrpakatha — by Jinasura, apparently composed in AD 1450. This work was subsequently cited in cookery books published in later centuries including the 17th-century classic Bhojan-kutuhala by Raghunatha.

Source WIKI

Recipe Adapted from Tarla Dalal.com

 

Ingredients

For The Batter

1/2 cup plain flour (maida) IMG 8058 2 Instant Jalebi Recipe

1/2 tsp dry yeast

 

For The Sugar Syrup

1 cup sugar

1 tsp saffron (kesar) strands

2 pinches saffron colour

Other Ingredients

ghee for deep-frying

For The Garnish

1/2 tsp cardamom (elaichi) powder

1 tsp almond (badam) slivers

1 tsp pistachio slivers

Method

For 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 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.

For the 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 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.

IMG 8046 2 Instant Jalebi Recipe

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.

IMG 8066 2 Instant Jalebi Recipe

How to proceed

Select a plastic bottle with a small hole in the lid and fill with the batter.

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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.

IMG 8144 2 Instant Jalebi Recipe

Deep-fry till the jalebis turn golden brown in colour from both the sides.

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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.

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Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.

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18 Instant Jalebi Recipe

Carrot Paneer Pulao Recipe/How to cook Carrot Paneer Pulao

Carrot Paneer Pulao Recipe/How to cook Carrot Paneer Pulao

fg3 660x440 Carrot Paneer Pulao Recipe/How to cook Carrot Paneer Pulao

 

Quick pulao made with carrot, leftover paneer and shahi biryani masala.

This is the best pulao for a Sunday afternoon when you don’t want to cook a lavish meal but want to have homecooked delicacy. I accompanied the rice with some lassi and salad. Just perfect with a spicy pulao.

The paneer which I used in the recipe is from the leftover sabji of Shahi Matar Paneer icon smile Carrot Paneer Pulao Recipe/How to cook Carrot Paneer Pulao

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Coconut Rava Ladoo Recipe-Diwali Delicacy

Coconut Rava Ladoo is a traditional maharashtrian sweet made during Diwali festival. It’s extremely rich as the main ingredients are semolina, ghee, raisins and coconut.

IMG 0458 660x440 Coconut Rava Ladoo Recipe Diwali Delicacy

Ingredients                              IMG 0459 Coconut Rava Ladoo Recipe Diwali Delicacy

1 cup thin semolina/rava

½ cup grated coconut

½ cup sugar

1 tsp cardamom powder

1/3 cup milk

Raisins and cashewnuts

4 tbsp ghee

Method

Dry roast the rava and keep it aside

In pan heat ghee, add cashewnuts and raisins.

After 2 mins add grated coconut and cardamom.

Now add roasted rava and mix well. Keep on stirring for 5 mins. Now add sugar and mix well.

Once the rava turns brown in color,  add milk to it. Continue to mix till the mixture comes together.

Remove from heat and make small ladoos out of it.

Store them in an air tight container and consume within 4 days.

 

 

 

 

 

 

IMG 0482 660x440 Coconut Rava Ladoo Recipe Diwali Delicacy

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 Coconut Rava Ladoo Recipe Diwali Delicacy

Thali Vegetarian- Restaurant Review

Thali Vegetarian in Santa Clara serves the famous Gujarati Thali which consists of all the four components cereal, pulses, vegetables and rice with supplements like pickle, chutney, papad, buttermilk and salad and therefore it makes a perfect balanced diet.
Gujarati’s make use of various spices in different combination to add taste and flavor to their meals. This is one of the most magnetizing factors that make the Gujarati cuisine truly exotic and spectacular.
IMG 3702 660x440 Thali Vegetarian  Restaurant Review

They offer three kinds of Thali’s – a regular Gujarati thali, a vegan thali and a Jain thali.

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Modak Pedha Recipe

Modak Pedha made from ricotta cheese and condensed milk is the easiest and delicious sweet which can be offered to Lord Ganesha during Ganpati Festival.
This recipe has only 3 ingredients and is amazingly delicious and soft. I would like to mention special thanks to Uttara who generously offered me to use her Modak mould without which I would have not been able to get the modak shape for the pedha.

IMG 1275 660x440 Modak Pedha Recipe

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