Indian Cooking Recipe Mava Peda

Ingredients:
For the Mava Peda :
¼ cup powdered sugar
¼ tsp elaichi powder
a few saffron strands

For the Khoya (mava) :
1 litre full fat milk

For garnishing :
2 to 3 slivered pistachios

Method:
For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it comes to boil.
Continue to boil and keep on stirring continuously till it becomes semi-solid.
Allow it to cool

For the Mava Peda :
Mix the khoya and sugar in a heavy bottomed pan and cook on a slow flame. Keep on stirring continuously for 5 to 10 minutes till the sugar gets dissolved and the mixture leaves the sides of the pan.
Take out from the fire, put the cardamom powder and saffron and stir properly. Cool completely.
Divide the mixture into 8 equal parts and shape into even sized rounds.
Decorate with slivered pistachios.

Indian Cooking Recipe Malpuas

Ingredients :
For the Malpuas :
1 cup cream
4 tbsp maida
ghee for frying

For the Saffron Syrup :
1 teacup sugar
a few saffron strands
2 tsp milk
2 tsp rose water (optional)

For garnishing :
2 tbsp chopped dry fruits

Method :
For the Malpuas :
Combine the cream and flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it.
Fry on both sides using a little ghee until it becomes golden brown.
Drain on absorbent paper.

For the Saffron Syrup :
Melt the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, put the saffron and rub until the saffron dissolves. Add to the syrup. Put the rose water and keep the syrup warm.

How to Proceed :
Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain.
Garnish with dry fruits.
Ready to serve.

Indian Cooking Recipe Malai Peda

Ingredients :
1 litre full fat milk
a few saffron strands
½ cup sugar
2 pinches citric acid
4 tsp milk
1 level tsp cornflour
¼ tsp elaichi powder

For garnishing :
A few chopped almonds and pistachios

Method :
Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half.
Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk.
Put the sugar and cook for a further 4 to 5 minutes.
Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly.
This may require anything from half to the entire quantity of the citric acid mixture.
Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk.
Continue to stir till the mixture becomes thick and resembles khoya.
Put the elaichi powder and stir well. Keep it to cool.
Shape into 18 small balls.
Arrange in paper cups and garnish with chopped almonds and pistachios.
Ready to serve.

Indian Cooking Recipe Pav Bhaji

Ingredients :
For the pav
8 laddi pavs (small squares of white bread)
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji :
1½ cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
½ green peas
½ cup green peas
½ cup carrots, chopped
1 cup onion, chopped
½ cup capsicum, finely chopped
2½ cup tomatoes, chopped
½ tsp haldi powder
½ chilli powder
1½ tbsp pav bhaji masala
½ tsp black salt (sanchal)
4 tbsp butter
salt to taste.

To be ground into a chilli-garlic paste :
3 to 4 Kashmiri chillies, soaked in warm water
4 to 6 cloves garlic

For serving :
1 large onion, chopped
4 lemon wedges
1 tbsp chopped coriander

Method :
For the bhaji :
Boil the cauliflower, peas and carrots till they become soft. remove the excess water.
Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.
Then, put the prepared chilli-garlic paste and fry till the onion become soft.
Put the tomatoes and allow to simmer till the oil separates.
Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes.
Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.
If required add ½ cup of water.

For the pav :
Cut each pav into horizontally. Apply a little butter on each side of a pav.
If desired, sprinkle it with a pav bhaji masala.
Heat a tava and cook the pav on both sides till the pieces becomes light brown.

How to proceed :
Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.
Serve it with hot pav and lemon slice.

Indian Cooking Recipe Instant Jalebis

Ingredients :
For the batter :
1 teacup self-raising flour
a pinch baking powder
½ teacup fresh curds
ghee for deep frying

For the syrup :
1 teacup sugar
½ tsp saffron
2 tsp rose water

For garnishing :
½ tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals (optional)

Method :
Sieve the flour with the baking powder.
Put ½ teacup of water to the curds and beat well.
Melt the sugar in 1 teacup of water and boil for 5 minutes.
Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves.
Add to the syrup. Put the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

How to proceed :
Heat the ghee in a non-stick frying pan.
Select a plastic bottle with a small hole in the lid and fill with the batter.
Press the batter out from the bottle into the hot ghee in the form of a jalebi.
Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup.
Keep for 2 minutes and then remove.
Sprinkle with cardamom powder, pistachios and rose petals.
Ready to serve hot.

Indian Cooking Recipe Gulab Jamun

Ingredients :
1 litre milk
¾ cup sugar
2-3 tsp maida
2 tbsp rose water
1 cup water
1 pinch saffron
1 pinch baking soda
ghee for frying


Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.

Indian Cooking Recipe Gajar Ka Halwa

Ingredients :
6 red carrots, grated
½ cup full fat milk
½ cup sugar
¼ tsp elaichi powder
a few saffron strands
2 tbsp cream
3 tsp ghee

For garnishing :
2 tbsp slivered almonds

Method :
Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly.
Decorate with the slivered almonds.
Ready to serve.