Indian Desi Tadka Indian Sweet Coconut Burfi Recipe

Indian Sweet Coconut Burfi Recipe : Indian Recipes

Ingredients:
• 2 cups Scraped Coconut Shreds
• 1 cup Sugar
• 1-1/2 cup Water
• 2 tbsp Milk
• 1 tbsp Ghee
• 1/2 tsp Cardamom Powder

Method
• Heat a pan, add the coconut shreds and fry gently over moderate heat.
• When the coconut milk moisture is somewhat lessened, remove it from heat.
• Now in a separate vessel, boil water over moderate heat.
• When the water boils, add the sugar and keep on stirring till the sugar water boils.
• Add the milk to the boiling sugar syrup.
• When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.
• Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
• Now add the ghee and cardamom seeds powder.
• Stir till the mixture looks thick, remove from the heat and pourinto a ghee-smeared table or plate.
• Flatten the surface evenly with the help of an oiled flat slice.
• When cold, cut into squares or diamond shapes and serve.

Indian Desi Tadka Badam (Almond) Puri Recipe

Badam (Almond) Puri Recipe : Indian Sweets Recipes
Ingredients:
• 2-1/2 cup Maida
• 1/2 cup Badam (paste)
• 3-1/2 cup Sugar
• 1-1/4 cup Rice Flour
• 100 ml Milk
• 1 gm Saffron
• 1 tsp Cardamom
• 25 ml Ghee

• 1 cup Oil
• 1 cup Water

Method
• Knead dough with rice flour, maida, milk and almond paste.
• Heat water in a pan and add saffron and cardamom to it. Stir it to make sugar syrup.
• Make small balls of the dough and roll each ball into a small round puri.
• Apply ghee on the puri and stack one on the top of other with three puries in each stack.
• Roll and cut each stack into small pieces. Again, roll the pieces into a round
shape and deep fry until golden brown.

• Now put all the puris in the sugar syrup. Leave it for 10 minutes
and take them out of it.
• Badam Puri is ready to serve.

Indian Desi Tadka Baked Garlic Mushrooms Recipe

Indian Desi Tadka Baked Garlic Mushrooms Recipe
Ingredients:

• 12 Large Mushrooms (cleaned and cut lengthwise into 1/4 inch thick slices)
• 2 Garlic cloves (peeled and finely chopped)
• 1/2 tsp Fresh Thyme
• 1/8 tsp Salt
• 2 tbsp Extra virgin olive oil
• 1 tbsp Butter
• 1/2 cup Dry
Breadcrumbs
• 1/4 tsp Paprika
• 1/8 tsp Ground Black Pepper
How to make Baked Garlic Mushrooms:
•Preheat oven to 400 degree F.
•Lay the mushrooms on a large greased baking tray.
•Heat olive oil and butter in a skillet.
•Add the breadcrumbs and cook over heat and stir until the crumbs are coated and it turns to brown.
•Stir in the garlic, thyme, salt, paprika and pepper till the garlic is translucent.
•Sprinkle the crumb mixture evenly over the mushrooms.
•Bake for 25 minutes, or until the mushrooms are tender.
•Serve hot or at room temperature. Chilli Mushroom Recipe
Ingredients:
• 400 gm Button Mushrooms
• 200 gm Capsicum
• 2 medium Onions
• 2 cm Ginger
• 6 flakes Garlic
• 4 tbsp Oil
• 1 tsp Chili Powder
• 2 tsp Dark Soya Sauce
• 2 tsp Vinegar
• 1 tbsp Corn Flour
• 1 cup Water
• Salt to taste
How to make Chilli Mushroom:
•Cut mushrooms into halves.
•Cut capsicums into halves, remove the seeds and cut into thin strips.
•Grind onion, ginger and garlic to a paste.
•Heat 4 tbsp of oil. Fry the ground paste.
•Add chili powder and ¼ cup water. Simmer till almost dry.
•Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
•Add Soya sauce and vinegar. Mix corn flour with water and add.
•Bring to a boil, simmer for 1 minute.
•Serve Chili Mushroom hot with noodles or fried rice.
Neeti

Sugar-Free Cherry Cream Pie

Sugar-Free Cherry Cream Pie
1 small box instant sugar-free vanilla pudding
1 can red tart cherries packed in water
1 pie crust
14 packets of Equal
Red food coloring
Cornstarch or flour

Mix the pudding mixes directed on package. Spoon in a baked pie shell. Drain one can of cherries. Add 4 Tablespoons flour or 2 1/2 Tablespoons cornstarch to cherry juice. Cook until thick stirring
constantly. Add a few drops of red food coloring. Remove from heat and add 14 packets of Equal. Spoon cherry mixture on top of pie. Chill in refrigerator.

Makes 1 pie
Nutrition: 1 slice
270 Calories,
3 g Protein, 32 g

Indian Desi Tadka: Summertime Strawberry Gelatin Salad

Indian Desi Tadka: Summertime Strawberry Gelatin Salad
It's as pretty as
it is good, so it's nice for serving at holiday feasts besides.
1 (3 ounce) package strawberry gelatin
1 cup boiling water
1 cup cold water
MIDDLE LAYER
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup cold water
1 cup half-and-half cream
1 (8 ounce) package cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla extract
TOP LAYER
1 (6 ounce) package strawberry gelatin
1 cup boiling water
1 cup cold water
3-4 cups sliced fresh strawberries
In a bowl, dissolve strawberry gelatin in boiling water; stir in cold water. Pour into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray ; refrigerate until set. Meanwhile, in a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a saucepan over medium heat, heat cream (do not boil). Add softened gelatin; stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture; mix well. Carefully pour over the bottom layer. Refrigerate until set, about 1 hour. For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries; carefully spoon over middle layer. Refrigerate overnight.

Note: This salad takes time to prepare since each layer must be set before the next layer is added

source: looneytunesfan

Indian Desi Tadka: Kesari Jalebis with Rabdi Recipe - Indian Shahi Sweets Recipe

Kesari Jalebis with Rabdi Recipe - Indian Shahi Sweet
Ingredients:
For Jalebis:
200 gms - plain flour (maida)
20 gms - gram flour (besan)
200 gms - sugar
few drops - yellow colour
10 to 12 strands - kesar,
dissolved in 1 tbsp - warm milk
2 tbsp - milk
ghee to deep fry
a plastic easy squeeze bottle
For Rabdi:
1 cup - strawberry pulp
2 litres - full cream milk
1 tsp - rose water
1/2 tsp - strawberry essence
1/4 cup - sugar
1/4 cup - condensed milk
10 to 12 - cardamoms peeled
10 - almonds
Method for Jalebis:
1. Sieve 100 gms. maida and besan together.
2. Make a batter using warm water.
3. Keep aside for 24 hours.
4. Add remaining maida, food colour and saffron and more warm water ifrequired.
5. The batter should fall easily when poured - Not too thick not toothin.
6. Keep aside.
7. Make syrup of the sugar by adding water and boiling.
8. Add the milk and all the scum to form while boiling.
9. Make one string syrup. Strain.
10. Fill bottle with batter. The nozzle should have a hole the thicknessof a knitting needle.
11. Heat ghee well in a shallow frying pan and form jalebis in the formof concentric circles about 2 inches on the outside.
12. Fry till crisp, drop into hot syrup. Drain with a perforated spoon,serve hot.
Method for Rabdi:
1. Fresh grind cardamom to rough powder.
2. Rub with pestle till dissolved.
3. Chop almonds into thin slivers.
4. Pour milk in a large heavy saucepan.
5. Put to boil on high. Continue boiling till half quantity is left.
6. Keep skimming off the top cream every now and then.
7. Collect and keep aside in a separate container.
8. Add sugar, stir till dissolved.
9. Add all other ingredients, including saved top cream.
10. Stir, take off fire.
11. Cool to room temperature.
12. Refrigerate till well chilled.
To Serve:
1. Pour rabdi in the serving plate.
2. Arrange jalebi over it.
3. Garnish with thin slices of strawberries and rose petals.
Rabdi:
Making Time: 1 hour (excluding cooling & chilling time)
Makes: 6 servings
Shelf-life: 1 day refrigerated
Jalebi:
Makes: 30-35 pieces
Shelf life: 2-3 Days

Indian Desi Tadka: Fruited Frozen Yogurt Recipe Ingredients to prepare

Indian Desi Tadka: Fruited Frozen Yogurt Recipe Ingredients to prepare
1/2 cup frozen yogurt
1/8 whole cantaloupe
10 grapes -- sliced
Method to prepare Fruited Frozen Yogurt:
Using a melon baller, scoop the cantaloupe flesh into balls and place on aserving dish. Continue using the melon baller to scoop the frozen yogurt intoballs and add them to the cantaloupe. Top with sliced grapes and serve.
Notes:
The key to this dessert is its eye appeal! Presenting an old favoritedifferently can add variety to your meal plan.
Nutritional Information:
Calories -- 159 Calories from Fat -- 27 Total Fat -- 3gSaturated Fat -- 2g Cholesterol -- 10mg Sodium -- 37mg Carbohydrate -- 32gDietary Fiber -- 1g Sugars -- 26g Protein -- 4g

Desi Tadka: Shahi Paneer - Famous Indian Restaurant Paneer (Cottage Cheese)

Desi Tadka: Shahi Paneer - Famous Indian Restaurant Paneer (Cottage Cheese)RecipeIngredients to prepare Shahi Paneer:
200 gm Paneer (Cottage Cheese)
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala (Mix of spices) Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste
Method to prepare Shahi Paneer:
  • Heat oil in a kadhai (Deep, Thick and Circular Vessel).
  • Cut paneer into small cubes.
  • Fry over medium heat until light brown.
  • Keep the paneer pieces aside.
  • Saute the dry fruits in one tablespoon of oil.
  • Grind onion, ginger, garlic, green chilli in a blender and make a finepaste.
  • Fry the mixture in the remaining oil until golden brown and oil startsseparating.
  • Add salt, red chilli powder, white pepper, turmeric powder, garammasala.
  • Saute for 1-2 minutes.
  • Add milk to make the gravy.
  • Bring the gravy to boil.
  • Reduce the heat andcook until the gravy becomes thick.
  • Put a portion of the dry fruits in the gravy while it is being cooked.
  • Keep the rest of dry fruits for decorating.
  • Finally add paneer cubes and 1 tbsp cream.
  • Heat for 5 minutes.
  • Garnish shahi paneer with cream and dry fruits and coriander leaves.
  • And serve with Garma Garma Roti, Pratha or Naan...

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