Motichoor Ladoo or (Bundi Ladoo)

Motichoor Ladoo (Bundi Ladoo)

Ladoos are the most popular Indian sweet dish. No festival or occasion can be considered to be complete without ladoos. Amongst the enlarged variety of Ladoos, the most popular of all is Motichoor Ladoo. They are the sweet Indian tradition. Here is a recipe to prepare Motichoor Ladoo.

Ingredients

• 1/3 cup Milk
• 1tblsp Pistachios
• Few Drops Orange Color
• Ghee
• 1tblsp Raisins
• Pinch of Baking Powder
• 1/2 kg Sugar
• 1/2 kg Bengal Gram Flour

Method

1. Sieve gram flour with baking powder to mix it well.
2. Add 2 tbsp of melted ghee and enough water to make a batter of thick consistency.
3. Heat up ghee in a kadhai.
4. Drop boondis in ghee with the help of a perforated spoon.
5. Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
6. Fry boondis till golden brown and then remove them to keep aside.
7. Meanwhile make sugar syrup of three string consistency and mix in color.
8. Put the fried boondis in this syrup.
9. Mix in the raisins and cut pistachios.
10. When mixture cools down slightly use buttered hands to make round balls of Ladoos
11. Motichoor Ladoos are ready to be served.

Eggless Black Forest Cake

Ingredients

• 125 gms Butter
• 1 tsp Baking Powder
• ¼ cup Cherries
• ½ cup grated Chocolate
• 4 tbsp Cocoa Powder
• 200 ml aerated Cola Drink
• 1 tsp Cream
• 225 gms Flour
• 400 gms sweetened condensed Milk
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• Method

1. Take a bowl and mix the butter and sugar well.
2. Now add all the dry ingredients along with cola drink and mix.
3. Transfer the mixture in a greased plate and cook in an oven on for 3 minutes at high.
4. Turn the power off and allow it to stand for 5 minutes on the same oven.
5. Allow the cake to cool.
6. Slit the cake horizontally.
7. Take a bowl and whip the cream.
8. Sandwich the two layers with the cream.
9. Apply cherries and grated chocolates at the top.

Fish Fried Rice

Ingredients (Serves: 4-6)

• 1/2 kg: Fish, cut into small pieces (white fish is best)
• 2 cup: Long grained rice
• 2 large: Onions, chopped
• 2 tbsp: Desiccated coconut
• 1 tbsp: Ground coriander
• 11/22 tsp: Turmeric powder
• 1-inch: Piece ginger
• 2 tsp: Ground cumin seeds
• ½ tsp: Fenugreek seeds
• 1 : Bay leaf
• Juice of a ½ lime
• 1/2 cup: Oil
• Salt to taste
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Method

1. Wash the rice and soak it in cold water for at least 1 hour.
2. Wash and cut the fish into 2-inch pieces.
3. Mix the coriander, cumin, turmeric, fenugreek and ginger together.
4. Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
5. Place the fish in the pan, stir without breaking the pieces.
6. Cover the pan and allow the fish to cook in its own steam for five minutes.
7. Remove the fish carefully with a fish slice and keep them warm.
8. Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
9. Drain the rice and add to the onions.
10. Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
11. Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
12. Add extra warm water, just enough for the rice to simmer and cook
13. Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
14. Garnish with chopped coriander leaves.

Hot N Sour Soup

Ingredients

• 1 seasonel vegetable cube
• 7 cloves Garlic
• 50 gms thin strip cut Ginger
• 5 stalks tied Lemon grass
• 1/4 cup chopped Coriander
• 3 slit Green chillies
• 3 tbsp sliced canned Mushrooms
• 7 diagonally cut Baby corn
• 1 tsp Lemon juice
For garnish
• 2 tbsp finely cut Spring Onion
• 2 tbsp chopped Coriander
• 2 tbsp thin strip cut Carrots

Method

1. Take some lemon grass to tie stalks and coriander together.
2. Take a pan and boil 5 cups of water. Add the seasoning vagetable cube, garlic, ginger, lemon grass and coriander (tied together) to the pan and simmer for 15 minutes.
3. Discard the garlic, ginger, lemon grass and coriander bunch when flavor smell starts.
4. Add chillies, mushrooms, baby corn and salt and simmer for another 15 minutes.
5. Add lemon juice just before serving.
6. Garnish the soups bowl with spring onions, coriander and carrot.
7. Be careful with salt. Add salt in the end that too only if it's necessary.

Shahi Dum Aloo   Ingredients :   8 nos baby potatoes 1 onion 6 tbsp tomato puree Ginger a small cube 6 pods garlic 2-3 nos green chilli 2 tbsp cream (fresh or frozen ) ¼ cup milk ½ cup water Sugar a pinch Salt to taste 10-12 nos cashews halves ½ tsp chilli powder ½ tsp coriander powder ¼ tsp turmeric powder ¼ tsp garam masala Oil to cook and deep fry Method : Peel the baby potatoes and keep aside Take onion, chillies, ginger garlic and puree them in the mixer. Heat oil and deep fry the potatoes till golden brown Take about 2-3 tbsp of oil in a wok and to this add cumin seeds and finally add the onion garlic paste to this and keep frying till golden brown in colour. Once the oil starts to leave the wok add tomato sauce to this and keep frying till the oil leaves the sides of the work. To this add chilli powder, coriander powder, turmeric and stir well. Add a little cream to it and add garam masala. Finally add milk and keep stirring till it begins to boil. This is important because if not stirred well then the milk might cuddle. Add water to this and salt sugar and finally add the fried potatoes and let simmer for about 15-20 minutes. Check tenderness of potatoes with a fork and finally add cashews to this.

Aloo Gobi

Aloo Gobi (Potatoes and Cauliflower) Ingredients : 1 large cauliflower 2 potatoes, boiled & peeled 1 tbsp coriander, finely chopped 1 green chillies 1 onion, finely chopped ¼ tsp turmeric powder ½ tsp dhania powder 1 tsp lemon juice 2 tbsp curds ½ tsp cumin seeds 3 tbsp oil or ghee To be ground into paste : 2 tbsp coconut, grated ¼ cup coriander, chopped 3 green chillies ½ tsp ginger grated 1 tsp garlic grated 1 onion ½ tsp wheat flour Directions : Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done . Garnish with coriander, serve hot. Enjoy!

Cheese Egg Roll

Cheese Egg Roll Recipe

Cheese egg roll is made of cheese and garlic mixture put on the bread slices and then deep fried.

Ingredients:

 

2 Eggs
4 Bread slices
4 tbsp cheese
3 tbsp (level) Cornflour
1 tsp Chilli powder
1 (small) onion
2 green chillies
1 tsp Garlic paste
Green coriander
2 tbsp leaves
Oil for shallow frying

How to make cheese egg roll:

• Mix all the ingredients (except bread and oil) together in a bowl.
• Layer bread quarters with the egg-cheese mixture and keep aside.
• Heat oil in a frying pan, carefully slide in the layered bread quarters (mixture side down) into the hot oil. Fry for 2-3 minutes, then turn over to other side. Fry until golden brown on either side.
• Drain excess oil on absorbent paper and serve piping hot, on a bed of cabbage leaves and accompanied by tomato ketchup.