KESAR HALWA - Basant Panchami Recipe

Ingredients:

1 cup Rawa

Sugar to taste

2 1/2 cup water

5 Almonds

10 Cashews

10-12 Raisins

1/4 tbsp Cardomom Powder

1/4 tbsp Nutmeg (Jaiphal) Powder

2 pinches Saffron soaked in 1 tbsp warm milk

few drops Yellow Colour

3 tbsp Ghee

How to cook Kesar sooji ka halwa:

1. Heat ghee in a large heavy Pan, add rava.

2. Stir and Roast on low for 7-8 minutes or till aroma exudes.

3. Side by side, put water to boil, add sugar and bring to a boil.

4. Add boiling water to rava, little at a time stir continuously.

5. Take care to protect hands from spluttering.

6. When well mixed, check rava grains between fingers and taste for sweetness.

7. Adjust sweetness, and add more boiling water if grain is hard.

8. Add the remainng ingredients, cover & simmer till ghee separates.

9. Save a small amounts of Almonds and Cashews for garnishing.

10. Add colour and mix well.

11. Halwa is ready.

Few tips for Serving:

1. Grase a Katori or steel cup.

2. Press hot halwa inside it and unmould onto a plate.

3. Garnish with few Almonds and Cashews.

4. Serve hot.

LOBSTER IN SPICY SAUCE RECIPE - Chinese New Year Recipes

INGREDIENTS:

One 1-kg Lobster

1 piece Ginger (Shredded)

4 stalks Spring Onion (Shredded)

3 pieces Garlic (Sliced)

3 small Onions (Minced)

1/2 Tbsp Corn Starch

SEASONING:

3/4 glass Chicken Stock

1 tsp Salt

3 tsp Sugar

2 Tbsp Ketchup

1 tsp Chilli Oil

1 tsp Chinese Vinegar

1 Tbsp Chinese Wine ("Hua Tiao")

HOW TO COOK LOBSTER WITH SPICY SAUCE
Insert a chopstick from the tail of lobster into the body. (This ensures that the lobster does not curl up when cooked but instead, will lie straight.)
Wash the lobster thoroughly. Chop lobster into big pieces. Crack pincers lightly.
Mix the pieces of lobster evenly with corn starch in a container.
Pour enough cooking oil (corn oil / peanut oil) to parboil the lobster into a wok. Heat the oil until it is hot.
Slowly slide the lobster pieces into the hot oil to lightly cook it. Be careful not to overcook the lobster.
Remove the lobster pieces from the wok and drain excess oil from it.
Scoop the oil out of the wok, leaving only about 3 Tbsp of oil.
Heat the wok until the oil is hot. Saute the onion, ginger and garlic until fragrant. Slide in the lobster to stir fry.
Mix the seasoning together and gently pour the mixture into the wok.
Cover the wok with lid and simmer till gravy nearly dries up.
Sprinkle the spring onion over the dish and stir well.
Remove and serve.

FRIED WONTON RECIPE - Chinese New Year Recipes

INGREDIENTS:

125 g Minced Pork

60 g Diced Prawns

1 pkt Won Ton Skin

2 Tbsp Pineapple Cubes

1 Tbsp Minced Red Chilli (Deseeded)

1 Tbsp Minced Green Chilli (Deseeded)

1 Tbsp Minced Ginger

1 piece Garlic (Minced)

I:

2 tsp Light Soya Sauce

1 tsp White Pepper

1 tsp Sesame Oil

1 tsp Cornflour

II:

4 Tbsp Sweet and Sour Sauce

1 tsp Light Soya Sauce

1 tsp Sugar

1/4 glass Water

HOW TO MAKE FRIED WONTONS
Marinate the minced pork with I and the minced ginger. This will be the stuffing so mix well.
Marinate the diced prawns with 1/2 tsp of salt and 2 tsp of cornflour.
Fold the won ton skin with the diced prawns and minced pork into the shape of a gold ingot.
Pour oil into a wok and heat it till hot for deep-frying.
Deep-fry the won tons till golden in colour.
Remove them from the oil once they are done and place them on kitchen towels to absorb the extra oil.
Display them on a serving dish.
Heat up 1 Tbsp of oil and stir fry the minced garlic till fragrant.
Add in the green and red chilli and pineapple cubes.
Mix the II ingredients well and add it into the wok.
Bring the mixture to a boil.
Pour the gravy onto the dish when it is ready to be served.

DEEP FRIED CUTTLE FISH RECIPE - Chinese New Year Receipes

INGREDIENTS:

375 g Fresh Cuttlefish (approx. 3 pieces)

1 Egg

1/2 cup Breadcrumbs

100 g Shredded Lettuce

SEASONING:

1 tsp Salt

1 tsp White Pepper

1 Tbsp Cornflour

HOW TO PREPARE DEEP FRIED CUTTLE FISH
Wash and clean the cuttlefish. Keep only the round portions.
Cut each cuttlefish ring into 1 cm in width.
MArinate the rings with the Seasoning for 15 minutes. Coat them with beaten egg and then breadcrumbs.
Deep fry the rings with hot corn oil / peanut oil. Remove them when they turn golden brown in colour.
Display them on a serving dish atop the shredded lettuce. Serve.

WATER CHESTNUT CAKE RECIPE - Chinese New Year Recipes

INGREDIENTS:

140 g Water Chestnut Starch

190 g Sugar

250 g Skinned Water Chestnuts (chopped into small pieces)

3/4 cup water

1 1/2 cups Coconut Milk

1 cup Fresh Milk

HOW TO PREPARE WATER CHESTNUT CAKE
Mix the water chestnut starch well with water, filter the mixture through a screen.
Boil the coconut milk, fresh milk and sugar over medium heat. Add in the shredded water chestnut and bring the mixture to a boil again.
Stir in the chestnut starch mixture.
Lightly coat a cake tin with oil before pouring the above mixture into it. Steam the chestnut paste over high heat for about 30 mins until it is cooked and firm.
Cook the cake, cut it into slices and serve.
As an alternative, you may want to shallow-fry the slices with a light cornflour coating.

ROCKY ROAD FUDGE RECIPE - Valentines Delicious Recipe

Ingredients
1-1/2 cups sugar
2 cups miniature marshmallows, divided
1 (5 ounce) can evaporated milk
1/4 cup margarine or butter
1 (12 ounce) package semisweet chocolate pieces
1 teaspoon vanilla extract
1 (10 to 12 ounce) can mixed nuts
How To Prepare ROCKY ROAD FUDGE
In 2-quart glass measure, microwave sugar, 1 cup marshmallows, evaporated milk, and margarine on High for 4-1/2 to 6 minutes until marshmallows are melted, stirring once during cooking. Stir; cook for another 1-1/2 minutes.
Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows.
Spread in foil-lined 8x8-inch baking pan.
Refrigerate until firm. Cut into 24 pieces.
This is a microwave recipe.

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BLACK AND WHITE CHOCLATE FONDUE RECIEPE - Valentines Special Recipes

Ingredients
1 cup (250 mL) whipping cream
10 oz (280 g). semisweet chocolate, chopped
2 tbsp (30 mL) Grand Marnier, Kahlua or other liqueur
2 oz (56 g). white chocolate, chopped
things to dip: fresh strawberries, sliced bananas, orange segments, cubed pound or sponge cake, biscotti, cookies
How to Prepare:

Pour the whipping cream into a small saucepan and place over medium heat.
Bring cream just to a simmer, then remove from heat. Add the semisweet chocolate and stir until chocolate is melted and smooth. Stir in the liqueur.
Transfer mixture to a small ceramic fondue pot over a tea light candle.
Sprinkle the chopped white chocolate over the dark chocolate mixture, let stand for a minute or two to allow it to melt, then gently run a spoon through two or three times, just until marbled.
Serve with an assortment of fresh fruit and chunks of cake for dipping.
Servings: Makes about 4 servings

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BROWNIE PIE RECIPE - Valentines free Recipes

Ingredients
1 (20 ounce) package chocolate brownie mix with pecans
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup shaved semisweet chocolate, for garnish (optional)
How to Prepare Brownie Pie:
Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

Preparation Time: 20 min.

Cooking Time: 25 min.

Ready In: 1 hour 15 min.

Servings: 12

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CHOCLATE CANDY HEARTS RECIPE - Valentines Day Recipes

INGREDIENTS
Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush
RECIPE FOR VALENTINES DAY CHOCLATE CANDY HEARTS
Put a handful of candy melts into an open zipper sandwich bag.
Microwave candy in bag for 30-40 seconds or until melted.
Cut one corner of the bag with scissors to squeeze melted candy through.Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
Gently squeeze chocolate out of bag and into the molds.
Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
Place in refrigerator until set.
Pop out of molds and serve.
DECORATION
Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.
Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.
3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.
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TIL PITHA RECIPE - Bihu Recipes

Ingredients :
Bora rice (glutinous rice) - 2 cups
Black sesame seeds - 80gms
Jaggery - 100 gms
How to Prepare til Pitha
Clean and soak the rice overnight . Strain the rice. Cover with a cloth and leave it in the strainer for 2 hours and grind. Do not over grind.
Lightly roast the sesame seeds, pound it slightly and remove its outer shell. Mash the jaggery. Pour sesame seeds into the jaggery and mix them well.
Heat a pan in medium flame and take a ladle of rice batter place it in the middle of the pan and spread to a size of small puri with the back of your fisted hand. While it is being roasted, place the stuffing of jaggery and sesame mix in the centre. When the rice batter become firm, cover the stuffing by folding it on both sides. Turn over. Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out. The pitha is not allowed to turn brown; it should remain white. It can be stored in a covered container for about a week.

COCONUT LADOOS RECIPE - Bihu Recipes

Ingredients:
• 3 cups Dry Coconut (shredded)
• 1 cup Milk
• 2 cups Sugar
How to make Coconut Laddoo:
• Boil the milk in a pan.
• When it starts boiling, add 2 cups shredded coconut and mix well.
• When the milk gets absorbed in coconut, add the sugar.
• Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
• Remove and make small balls.
• Take the remaining coconut on a plate.
• Roll the balls in shredded coconut to make laddus.
• Coconut Laddoos are ready to serve.

FISH PITIKA RECIPE - Bihu Reciepes

Ingredients:
• 500 gms Rohu fish
• 2 tsp Mustard paste
• 6-8 Pods of garlic
• 2 tsp Lemon juice
• 2 Chopped green chillies
• 2 tbsp Mustard oil
• 1 Banana Leaf ( washed and lightly brushed with oil)
How to make Fish Pitika:
•Remove the peel of garlic and crush.
•Wrap the fish in banana leaf and keep it in water for steaming until cooked. Put off the flame.
•Remove the skin and bones.
•Mash the fish and add salt. Mix well and Keep it aside.
•Heat oil in a pan. Add garlic and mustard paste to it.
•Fry on a low flame for about one minute.
•Mix this with the mashed fish.
•Also add chopped green chillies and lemon juice. Mix properly.
•Fish Pitika is ready to serve.

FISH FRY RECIPE - Bihu Receipes

Ingredients:
• 800 gms White-Fleshed Fish

• 1/2 tsp Ground Turmeric

• 1/2 tsp Salt

• 2/3 Mustard Oil

• 1 tbsp Grounded Coriander Seeds

• 1 tsp Grounded Cumin Seeds

• 1 1/2 tsp Ginger (finely grated)

• 1/2 tsp Red Chili Powder

• 1/2 tsp Salt

• 1/4 tsp Kalonji

• 4 Dried Whole Red Chillies

• 2 Bay Leaves

• 1 large Onion (peeled and chopped)

• 3 Whole Green Chillies
How to make Fish Fry:
•Cut the fillets in about 4cm size.
•Rub the fish with turmeric and salt and set aside for 10-15 minutes.
•Heat the oil in a non-stick frying pan over a medium flame.
•Put in the fish pieces and brown lightly on all sides.
•Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
•Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
•Add 3 tbsp of water and mix.
•Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
•Now add kalonji and after a few seconds later, put in the red chillies.
•As soon as they darken a bit, put in the bay leaves.
•When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
•Add the spice paste. Stir and fry it for about 1 minute.
•Now put in the fish in a single layer in a pan with 1 cup of water.
•Lay the green chillies over the fish.
•Simmer over a medium heat for 2 minutes.
•Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
•Serve.

MEETHA CHAWAL / SWEET RICE RECEIPE - Vasant Panchami Recipes

Ingredients
Basmati rice 500 gm

Almonds 20 pieces

Pista 20 gm
Kaju 20 gm
Kismis 20 gm

Khoya 250 gm
Lavang 10 pieces

Elaichi 10 pieces
Saffron ¼ teaspoon

Kewra 400 gm

Sugar 100 gm
Ghee 100 gm
Water 7 glasses
How to cook Meetha Chawal

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.
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.
Cook over a low flame. Add the remaining ghee to the rice, occasionally stirring it. Cook for 25 minutes.
Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.
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.

RECIPE FOR SARSON KA SAAG - Lohri Recipe

Ingredients:
• 1 kg Mustard Green (sarson finely chopped)

• 1/4 kg Spinach Finely chopped

• 1 cup Water

• 2 Red chilies

• 4 Garlic cloves (minced)

• 2 cm piece Ginger (minced)

• 2 tbsp Gram flour

• 1 tbsp Butter

• 2 Green chilies (minced)

• Ghee

• Salt to taste
How to make Sarson Ka Sag:
•Boil sarson and spinach in 1 cup of water until cooked.
•Drain excess water and mash the vegetables. Keep aside.
•Heat about 4 tbsp of ghee in a pan.
•Add green chillies, garlic, ginger and broken red chillies.
•Saute the spices till brown.
•Now add the mashed vegetables and salt.
•Make paste of the gram flour with a little water.
•Add it to the above mixture.
•Cook for about half an hour.
•Top with 1 tbsp of butter.
•Serve with makkai ki roti.

RECIPE FOR PALAK PAKORA - Lohri Recipe

Ingredients:
• 20 Palak leaves

• 2 Cups besan

• 1 Chopped onion

• 2 Green chilies

• 1 tsp Red chili powder

• 1 tsp Mango powder

• Salt to taste

• Oil for frying
How to make Palak Pakora:
•Wash palak leaves properly and leave it for drying.
•Chop the palak leaves.
•Add water to besan and make a batter of thick consistency.
•Add chopped green chilies, red chili powder, and mango powder, salt and blend it well.
•Fry small portions of mixture in oil till they turn golden brown.
•Serve spinach pakora hot with green chutney.

Serve this recipe with love and have Lohri Gifts from all.

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RECIPE FOR GOBHI PAKORA / GOBI PAKODA - Lohri Recipes

Ingredients:
• 1 Cauliflower
• 1 Cup Besan
• 1/2 tsp Red chili powder
• 1 Cup water
• 4 Cups oil
• 1 tsp Mango powder
• Salt to taste
How to make Gobi Pakora:
•Wash Cauliflower and cut into pieces.
•Add water to besan and make a thick batter.
•Add red chili powder,mango powder.
•Blend it well.
•Heat the oil.
•Dip each piece of cauliflower in batter.
•Fry these pieces one by one till they turn golden brown.
•Serve hot Gobhi Pakora with green chutney.

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RECIPE FOR ALOO PAKORA - Lohri Recipes

Ingredients:
• 6 Large potatoes

• 2 Cups besan

• 1 Cup water

• 4 Cups oil

• 2 tsp Red chilli powder

• 1 tsp Mango powder (aamchoor)

• Salt to taste
How to make Aloo Pakora:
•Wash potatoes and cut it into thin slices.
•Add water to besan and make a batter of thick consistency.
•Add red chilli powder, mango powder.
•Blend it well.
•Heat the oil.
•Dip each piece of potato in batter.
•Fry these potato pieces one by one till they turn golden brown.
•Serve hot Aloo Pakora with tomato sauce.

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RECIPE FOR BAJRA KHICHDI - Lohri Recipes

Ingredients:
• 100 gms Bajra
• 40 gms Yellow Moong Dal
• 1/2 tsp Salt
• 1 tsp Ghee
How to make Bajra Khichdi:
•Soak 100 grams bajra for about an hour.
•Remove the husk by grinding coarsely in a mixer at a low speed.
•Mix moong dal when it becomes completely husk free.
•Transfer the contents in a pressure cooker with water and salt.
•Cook for 10 minutes.
•Add hot water if required.
•Mix hot ghee.
•Bajra Khichdi is ready to serve.

Serve it with Pickle

For Other Type of Khichdi Click here.

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SHENGDANA / PEANUT / GROUNDNUT CHIKKI RECIPE - Lohri Recipes

Ingredients:

1 cup groundnuts, skinned, roasted, pounded roughly

3/4 cup sticky jaggery

2 tbsp clarified butter (ghee)

Method:

Heat jaggery in 1/2 cup water till the syrup is hard ball consistency. Test its consistency by putting a drop in cold water -it should remain firm. Add groundnuts. Grease a board and spread the groundnut-jaggery mixture. Roll flat to 1 cm thickness. Cut into squares when sufficiently cool and hardened. Store in a container lined with butter paper.

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