FESTIVAL
DELIGHTS
FESTIVALS |
RECIPES |
HOLI
SPECIALITIES |
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BASANT
PANCHAMI |
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PONGAL |
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BIHU |
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JANMASHTHAMI
DELICACIES |
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DURGA
PUJA SPECIALS |
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GANESH
CHATHURTHI DELIGHTS |
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ONAM
SPECIALITY |
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DIWALI
DELIGHTS |
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EID
SPECIALS |
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CHRISTMAS
SPECIALS |
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HOLI
SPECIALITIES
GUJIA
Ingredients
-
Maida
-
Khoya
-
Oil or ghee
-
Water
-
Kismis
-
Almonds
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500
gm
1
kg
6
tablespoons + some more for frying
200
ml
30
pieces
250
Gms cut into thin strips |
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Method
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Mix the 6 tablespoons of
cooking oil with maida and mix them so that it is in the form of breadcrumbs.
Now add water and make into soft dough and cover it with a damp cloth.
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Fry the khoya till it is
of light brown shade. Add the sugar, kismis and almonds and mix well
with it. Fry for some time and allow it to cool.
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Now roll the kneaded dough
into chappathi shapes but a little thicker and a little smaller in size.
Fill half of the round with the khoya mixture and seal it tightly with
the other half, twisting the edges inwards. Care should be taken that
the filling does not ooze out of the gujia.
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Then deep fry the gujias
to golden brown and transfer them to brown paper to drain excess oil.
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If the gujias are to be
stored for long, then they can be dropped into hot sugar syrup. The
above measures would make around 40 medium-sized gujias.
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PAPRI
Ingredients
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Besan
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Mustard oil
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Salt
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Chilli powder
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Water
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Methi leaves
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Oil
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Maida
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500 gm
2
dessert spoons
1-heaped
teaspoon
1 teaspoon
1cup
10 gm
½ to ¾ litre
250 gm |
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Method
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Mix the besan, salt, chilli
powder and mustard oil well.
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Add water and knead into
dough. Mix the methi leaves and knead for another 3 minutes. Heat the
cooking medium to high heat.
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With some oil in hand roll
the dough into a long roll of 1inch thickness and cut it into 1-inch
pieces.
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Flatten each piece into
a round shape and roll it into 6 inch chapattis, but it should be thinner
than normal chapattis.
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Now fry it lightly at medium
flame to a yellowish shade.
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BASANT
PANCHAMI
MEETHA CHAWAL
Ingredients
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Basmati rice
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Almonds
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Pista
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Kaju
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Kismis
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Khoya
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Lavang
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Elaichi
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Saffron
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Kewra
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Sugar
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Ghee
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Water
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500 gm
20 pieces
20 gm
20 gm
20 gm
250 gm
10 pieces
10 pieces
¼ teaspoon
400 gm
100 gm
100 gm
7 glasses
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Method
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Soak the rice, badam and
kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked
rice in the boiling water and also some lavang and elaichi pieces. When
the rice is done sieve it to drain excess water.
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In a heavy bottomed pan
put some ghee and add some more elaichi and lavang and fry for 2 minutes.
In a pressure cooker put half of the cooked rice and then half of the
sugar and then the remaining rice.
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Cook over a low flame. Add
the remaining ghee to the rice, occasionally stirring it. Cook for 25
minutes.
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Now add all the dry fruits
and the mixture should be well steamed. Add 3 teaspoons of kewra and
cover the vessel.
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After the water has dried
up add the khoya and cook for 15 minutes and take the vessel off the
fire and put a silver foil over it. Totally it would take around 45
minutes to 1 hour for this preparation.
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PONGAL
SARKARAI PONGAL
Ingredients
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Rice
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Green gram
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Milk
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Jaggery
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Caheswnuts
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Kismis
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Elaichi
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500gm
250 gm broken
2 cups
200 Gms powdered (gur)
50 gm
50 gms
10 Gms crushed
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Method
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In a vessel take some water
enough to cook the rice. Put it over the fire. Now add the rice, ghee
and milk to it.
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The boiling over of the
liquid and the rice symbolizes the overflowing prosperity.
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When ¾ cooked add the powdered
jaggery and the crushed cardamom and cook till the water dries up.
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One tablespoon-grated coconut
can be added. Serve hot or chilled as desired.
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VEN PONGAL
Ingredients Same as above but without jaggery
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Rice
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Green gram
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Milk
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Salt
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Caheswnuts
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Jeera
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Pepper
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500gm
250 gm broken
2 cups
To taste
50 gm
A
teaspoon
Half teaspoon
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Method
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In a vessel take some water
enough to cook the rice. Put it over the fire. Now add the rice, ghee
and milk to it.
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The boiling over of the
liquid and the rice symbolizes the overflowing prosperity.
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When 3/4 cooked, add the
salt, jeera and pepper.
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Serve hot with Sambhar and
Vada.
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BIHU
TIL PITHA
Ingredients
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Bora rice 2
cups (glutinous rice)
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Black sesame seeds
80 Gms
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Jaggery or molasses 100
gms
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Method
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Soak the rice overnight
and grind it in a food processor. Take care not to over grind it.
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Roast the sesame seeds
in a tawa and pound it in a mortar to remove the outer shell and release
the aroma.
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Slice the jaggery into small
chips and add the sesame seeds to it. Heat a tawa and spread the rice
batter on it to the size of a small puri with a small ladle.
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While it gets roasted place
the stuffing of jaggery and sesame seeds in its center and fold it on
both the sides.
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Lightly heat it and remove
from fire and make sure the jaggery does not melt and flow out.
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The pitha should be white
and should not be made to turn brown. Store it in an airtight container
and it will keep for one week at room temperature.
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TIL LADDOO
Ingredients
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Method
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Lightly roast the sesame
seeds. Heat the jaggery in a pan till it melts and then add the roasted
sesame seeds to it.
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Once the jaggery starts
to firm up, remove from fire.
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Lightly grease your palm
with some ghee and roll one tablespoon of the mixture into a ball.
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Be careful with the hot
jaggery but the balls should be made while the mixture is still hot.
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Serve when the balls come
to room temperature.
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NARIKEL
LADDOO
Ingredients
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Coconuts 2
numbers
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Sugar 2
cups
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Method
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Grate the coconuts and pour
the grated coconut and sugar into a saucepan. Stir well over medium
heat.
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Once the water from the
coconut begins to from lumps, remove the mixture from fire.
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While still hot grease your
palms with a little ghee and roll the mixture into small laddoo balls.
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The mixture should not be
allowed to get cool, as it would not aid in the formation of the laddoos.
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PODA PITHA
Ingredients
- Cottage cheese
- Sugar
- Elaichi
- Kewra
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1 kg
300 gms
6 nos
3 spoons |
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Method
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Take fresh cottage cheese.
Put the ghee in a kadai and add powdered sugar and the cheese and the
shelled elaichi.
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Saute well but do not allow
it to turn brown.
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Turnnoff the heat and add
some more powdered sugar which is of binding consistency.
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Make into small balls of
desired size and allow it to cool and serve.
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KHARBUJA
KE BEEJ
Ingredients
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Method
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Clean the beej seeds and
allow them to dry. Saute them in a pan till they turn brown.
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Cook for three to four minutes.
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Add the finely ground sugar
or the boora which is a sweet binding for the seeds.
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Serve with Makhanas and
beej in a thali.
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PAGGI MEVA
Ingredients
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Makhanas 50
gm
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Sugar 2
dessert spoon
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Water 2
dessertspoons
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Ghee 1
teaspoon
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Method
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Break the makhanas into
two or three pieces and sauté them in a frying pan on medium heat.
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Saute for 3 to 4 minutes
but do not allow it to turn brown. Add ground sugar with the makhanas
and then water.
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Sugar forms a light coating
over the makhanas. Makhanas should not stick together but should remain
white and round.
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Total cooking time is 5
to 6 minutes.
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JANMASHTHAMI
DELICACIES
PAGGI GARI
Ingredients
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Method
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Take a cooking medium in
a frying pan and add the coconut gratings and sauté for 3 to 4 minutes.
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Do not let the gari become
brown or mushy.
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It should remain loose even
after adding the powdered sugar.
Now add the water, which will bind the gari. Cook for 2 more minutes.
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Cooking time is 5 to 6 minutes.
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CHARONI KA PAAG
Ingredients
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Method
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After cleaning the charonji
put it inside a frying pan with the cooking medium inside and sauté
it for 3 to 4 minutes.
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The brick color of the charonji
should be maintained but it should not be raw inside. Then add sugar
and the water and mix thoroughly.
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The sticky syrup will bind
the charonji well. The mixture can be served with dry fruits.
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Time taken for cooking this
item is around 5 minutes.
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GOND KA
PAGG
Ingredients
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Method
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Get some white Gond crystals
and not the brown ones. This paag is found to cure backaches and hence
it is given to women after delivery.
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First the cooking medium
is heated and the Gond crystals are put in.
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The crystals should be more
or less deep-fried. Make sure that both the sides are evenly puffed.
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Water should not be added
and the sugar should be added after the pan is taken off the fire.
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Sprinkle the sugar. Serve
with the other paggi meva.
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PANCHAMRITA
Ingredients
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Method
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Add all the other ingredients
leaving the tulsi, makhanas and the gari.
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Slowly stir the mixture
with a spoon.
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Finally add the remaining
items and keep it in the refrigerator.
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At the time of puja serve
in small cups with a little curd.
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KASAAR(PANJEERI)
Ingredients
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Method
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Place a frying pan in fire
and sauté the rava till it turns brown adding the ghee.
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Then add the sugar when
the rava turns white again.
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Take the pan out of fire
and add the beej, makhanas and gari. It should be decorated on top of
the kasaar.
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Mix the meva well while
serving.
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MAKHANE-KI-KHEER
Ingredients
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Milk 1
litre
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Makhanas 2
cups in pieces
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Ground sugar 2
dessertspoons
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Paggi gari 2
dessertspoons
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Almonds 1
dessertspoon in pieces
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Method
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Mix the makhanas with the
milk and cook for about half an hour.
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Once the makhanas are cooked
add sugar and take it off the fire. Add the coconut and almonds.
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This kheer will he more
watery and it should be refrigerated before use.
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DURGA
PUJA SPECIALS
CHOKKA
Ingredients
- Potato
- Red pumpkin
- Tejpatta
- Zeera, methi, saunf
& mustard
- Ginger
- Red chilli
- Green chilli
- Dhania and jeera
- Salt and sugar
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250 gms small cubes
250 gm
2
1 teaspoon
½ inch
2
2
1 tablespoon roasted
to taste |
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Method
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Fry the potatoes and pumpkin
with a little haldi and salt. Put 2 tablespoons of cooking oil, tejpatta,
the seeds and red chilli.
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When smell comes put in
the vegetables and ginger and half cup hot water.
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Simmer still soft. Sprinkle
powdered masala after taking off from fire.
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BHUNEE KHICHARI
Ingredients
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Rice 1
cup
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Channa dal 1
cup
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Ginger 1
inch piece
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Tejpatta
2 nos
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Dalchini 2
inch piece
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Elaichi
5 nos
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Cloves 6
nos
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Salt and sugar
to taste
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Method
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Wash and strain the rice
and the dal.
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In a thick-bottomed pan
pour 3 tablespoons of ghee and put the tejpatta, dalchini, elaichi and
cloves.
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Fry for some time and then
add the dal and rice and continue the frying. Put the ginger and enough
water for cooking the rice and dal but the bhunee khichari should be
dry finally.
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Cover and simmer. Add some
sugar and salt according to the taste desired and also some green chilies.
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Remove from fire and sprinkle
dalchini powder and serve with a final dash of ghee or butter.
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GANESH
CHATHURTHI DELIGHT
MODAK
Ingredients
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Rice flour 2 cups
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Water 4 cups
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Oil
1 teaspoon
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Coconut gratings 2
cups
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Sugar 1
cup
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Dry fruits
4 tablespoons
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Milk
¼ cup
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Khoya 2
tablespoon
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Method
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Boil the water along with
the oil and then take it off. Add the flour and knead it well.
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Mix the coconut gratings,
dry fruits and sugar.
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Stir them on fire. Add milk
and khoya and cook till well done.
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Make small holes in the
dough and place small amount of the filling inside it and seal it well.
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Shape it like garlic and
steam it for 10 minutes.
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Take it off, cool it and
store it in airtight containers.
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ONAM
SPECIALITY
KHEER (PAYASAM)
Ingredients
- Milk
- Sugar
- Rice
- Almonds
- Raisins
- Kevra essence
- Silver foil
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2 ½ litres
6 tablespoons
3 fistfuls
10 nos sliced
2 teaspoons
2 teaspoons
optional |
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Method
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Soak the rice for half an
hour and then drain it.
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Put milk and the rice on
slow fire and stir continuously until the desired consistency is achieved.
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Add the sugar and cook for
another 5 minutes.
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Take it off and add the
kewra essence.
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Decorate with silver foil
and the raisins and almonds. Refrigerate it and then serve when desired.
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KHAJUREES
Ingredients
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Method
-
Mix the maida, ghee and
sugar with warm water. Also mix ground cloves, cardamom, raisins, cashews
and coconut.
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Mix till a binding consistency
is achieved.
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Then take small quantities
of the mixture and shape them like small pancakes.
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Fry them in ghee and keep
them in airtight containers when cool.
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DIWALI
DELIGHTS
MANDHI
Ingredients
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Water
¾ cup
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Sugar 1
cup
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Suji
1½ cup
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Maida 250
gm
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Ghee 6
dessertspoons
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Method
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Warm the water and add sugar
to it. Sieve the maida and suji and mix well.
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Add 6 dessertspoons of ghee
and mix well to the breadcrumbs stage.
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Mix the sugar syrup to
this mixture slowly and knead it well.
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Then roll out the dough
into small puri like balls of around ¼ inch thickness.
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Then deep-fry them in ghee
at medium fire. The mandhi should be dark brown in color.
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The above measurements would
yield around 14 Mandhis.
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MALPUA
Ingredients
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Milk
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Aniseed
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Poppy seeds
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Black cardamom
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Flour
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Ground sugar
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1 cup
1 teaspoon
1 tablespoon
1 teaspoon
4 tablespoons
2 tablespoons
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Method
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Mix the sugar and milk well
and when the sugar is dissolved add the flour and form a batter.
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Beat the batter till smooth
and add the rest of the ingredients.
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Heat enough ghee for deep-frying
and put two tablespoons of the batter in it and spread it into a thin
round shape.
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Fry till golden brown and
drain the excess ghee.
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Serve when hot.
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EID
SPECIALS
SEVIYAN
Ingredients
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250 gms
100 gms
2 tablespoons
125 gm
1 teaspoon
½ teaspoon
25 gms
1 tablespoon
100 gms
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Method
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Put sugar, a little water
and honey in slow fire.
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Remove from fire and keep
aside.
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With ghee fry the vermicelli
till golden color.
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Add the prepared syrup,
cardamom and the nutmeg.
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Mix well and cook on slow
fire till it is dry.
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The final product should
be separate and not sticking together.
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Serve garnished with the
almonds, khoya and raisins.
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SHAHI TUKRE
Ingredients
Bread slices |
4 nos |
Condensed milk |
6 tablespoons |
Milk |
½ litre |
Ground cardamom |
½ teaspoon |
Nutmeg |
¼ teaspoon |
Almonds, pista, walnut,Cashews
and raisins |
15 gms each |
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Method
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Trim the bread slices and
cut them into four pieces and deep fry to golden color.
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Fry all the nuts and pound
coarsely. Cook the milk, condensed milk, 2 tablespoons sugar, cardamom
and nutmeg on low flame.
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When the mixture thickens
put the fried bread slices side by side in the pan.
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Let it cook till the bread
absorbs all the moisture.
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Serve cold garnished with
nuts, raisins and silver foil.
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CHRISTMAS
SPECIALS
CHRISTMAS
CAKE
Ingredients
Condensed milk |
400 gms, sweetened |
Maida |
200 gms |
Butter |
100 gms |
Soda bicarbonate |
1 teaspoon |
Aerated soda |
125 ml |
Dry fruits |
200 gms, chopped (Cashews,
almonds, walnuts, cherry raisins) |
Sugar |
6 tablespoons |
Water |
50 ml |
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Method
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Heat the sugar in a pan
till it melts and becomes brown and then add the water to make caramel
syrup.
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Melt the butter and then
add the condensed milk.
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Mix the maida with the condensed
milk mixture and the soda.
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Then add the caramel syrup
and the chopped dry fruits and mix well all these.
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Grease a cake tin with butter
and pour this mixture into the tin and bake for 45 minutes at 150 degrees
in an oven pre-heated to 150 degrees.
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CHOCOLATE BROWNIES
Ingredients
Condensed milk |
100
gms, sweetened |
Maida |
100
gms |
Butter |
100
gms |
Cocoa |
100
gms |
Sugar |
50
gms |
Egg |
2 |
Milk |
½
cup |
Soda bicarbonate |
½
teaspoon |
Icing |
Condensed milk |
100
gms |
Sweetened cocoa |
25
gms |
Butter |
50
gms |
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Method
-
Beat the butter and sugar
until it is light and creamy.
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To this add the maida, cocoa
and baking powder slowly while mixing well.
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Then add the condensed milk
and the milk and mix well adding them alternately.
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Pour this mixture into a
greased tray which is dusted with maida powder.
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Then bake this at 160 degrees
for 30 minutes at a pre-heated oven until the center becomes spongy.
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Allow it to cool.
The Icing
-
Melt the butter and add
the cocoa powder and cook over low heat for 1 minute.
-
Remove from heat and add
the condensed milk and mix thoroughly.
-
Spread this over the cake
and allow it to set.
-
Then cut the cake into squares
and serve.
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