Food, Drinks & Recipes
Food, Drinks & Recipes

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Recipes

.Saira. Goldie
.Saira.
.Saira.

Joined: 01 May 2006
Posts: 2244

Posted: 14 July 2007 at 11:52am | IP Logged




BESAN KE LADOO
 
Ingredients

4 cups Gram Flour
1 cup Pure Ghee
2 cups sugar
1 tsp Powdered Cardamom
1/2 cup chopped Almonds and Raisins

Method
  • Heat the ghee in a pan.
  • Add the gram flour and fry it on a low flame stirring continuously till brown.
  • Once it is browned, let it cool.
  • Add powdered cardamom and sugar. Mix well.
  • Add chopped almonds and raisins.
  • Shape into ladoos and serve.

 

 



Edited by Aishi - 14 July 2007 at 11:53am

The following 2 member(s) liked the above post:

baby galzinny.xo

.Saira. Goldie
.Saira.
.Saira.

Joined: 01 May 2006
Posts: 2244

Posted: 14 July 2007 at 11:54am | IP Logged
BADAM KA HALWA





Ingredients:


2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk


How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat


Hope kie aap kau pasand aai ghii...
.Saira. Goldie
.Saira.
.Saira.

Joined: 01 May 2006
Posts: 2244

Posted: 14 July 2007 at 11:56am | IP Logged
best chai

acha for 4 cups chai:

turn stove on high
take 4 cups water put in kettle
phir u take 3 tea bag and put in kettle
then u take small piece of adharak to put in kettle
then u take some sonf in with ur fingers and put in kettle
then u watch kettle until the smoke come from the nose of kettle

in mean time u take 1 cup of dood and warm in microwave for ek minute

when u see the smoke come from kettle u dump the garam dood in

acha now u must pay attention
watch kettle until the stuff in it rises
when it rises to the top quickly turn off the stove

now coming the maza
u take the kettle and u put the chai from kettle in cups

to do this properly u must have this special tool that looks like filter so some of the shit dont get in ur chai

the shit is like tea bags, and other shit i dont know how we say in angrezi

acha dump in the cups and enjoy

it is veryyy good chai
it taking less than 10 minute to make


Thanks too RonnieK   Clap Clap Clap
.Saira. Goldie
.Saira.
.Saira.

Joined: 01 May 2006
Posts: 2244

Posted: 14 July 2007 at 11:57am | IP Logged
Chicken Biryani




Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato cup

Preparation
1. Marinate chicken pieces .Mix salt, of the red chili powder, of the chopped ginger, of the chopped garlic, 1 tsp. Garam Masala Powder, of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

2. Wash and soak rice in water for about 30 minutes.

3. Boil water, add of the Whole Garam Masala , bay leaf and salt and boil rice till th done. Drain rice and keep aside.

4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and saut' until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
..priya.. Goldie
..priya..
..priya..

Joined: 24 March 2006
Posts: 1267

Posted: 17 July 2007 at 8:42am | IP Logged
hmmmmm yummyyyyyyyy recipes.......I'll def try the chicken biryani and badam ka halwa.... Big smile
Isha_786 Goldie
Isha_786
Isha_786

Joined: 18 May 2005
Posts: 1106

Posted: 17 July 2007 at 7:36pm | IP Logged
the chai one is funny- the way u said the recipe and method lol LOL ... thanx, i will make it! Smile
baby gal Senior Member
baby gal
baby gal

Joined: 15 June 2007
Posts: 448

Posted: 30 July 2007 at 8:10pm | IP Logged

Gajar Ka Halwa

Ingredients:

Grated carrot 1 kg
Milk 1 litre
Whole dried milk (mawa) 200 grams
Sugar 2 cups
Ghee 2 tbsp.
Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
Cardamom powder 1/2 tsp.

Method:

1. Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
2. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
3. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
4. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
5. Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

ENJOY!!



Edited by baby gal - 30 July 2007 at 8:13pm
baby gal Senior Member
baby gal
baby gal

Joined: 15 June 2007
Posts: 448

Posted: 30 July 2007 at 8:14pm | IP Logged

Jalebi

Ingredients:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
Method:
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot.

                                            Enjoy



Edited by baby gal - 30 July 2007 at 8:21pm

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