Wednesday, October 14, 2009

[FAO] *!*!* DiWaLi : SpECiAL ReCipES *!*!*


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1 1/4 cup Gram Glour,1 1/4 cup Maida,250 gms Ghee

2 1/2 cups Sugar,1 1/2 cup Water,2 tbsp Milk

1/2 tsp Cardamom seeds crushed coarsely

4" squares cut from a thin polythene sheet

. Sift both flours together. . Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. . Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. . Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. . Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.



For Filling:
1 cup grated Dry Coconut,1 cup Powdered Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces

For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough

1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.

For Dough:
Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.


Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds

Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates. Mix sugar and water into a syrup.Add this syrup to the besan and mix well. Pour this mixture into a greased tray.When it cools cut into cubes and garnish with pistas and almonds.


2 cups khoya ,1&1/2 cups of coarsely powdered roasted sesame seeds (til)
Powdered sugar to taste ,Kesar, chopped almonds and pistas for decoration

Roast the khoya on low flame till it is very light golden yellow color. Let is cool for few minutes. Then add coarsely powdered roasted sesame seeds and mix it. Add powdered sugar when the above mixture is luke warm. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
Arrange in a plate and decorate with kesar, chopped almonds and pistas.


1 cup sugar,1-1/2 cups wheat flour,4 tbsp yogurt or curd,10-15 whole peppercorns

Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.


1 cup: Pumpkin Pulp,2 litre: Whole milk
4 no: Green pistachios, unsalted,4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,1/4 tsp: Cardamom powder
3/4 cup: Sugar

Crush almonds and pasta coarsely or cut into thin slivers. Boil milk in a clean heavy pan.
Simmer for ten minutes after it starts boiling. Stir occasionally while boiling.Add sugar. Stir till dissolves.Take the pan off fire. Add saffron, cardamom, almonds and pistas. Cool to room temperature. Add sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle a few chopped rose petals to garnish. Serve chilled.


250 gm: Almonds (soaked overnight),200 gm: Sugar powdered
Few tbsp: Milk,Silver foil (optional)

Drain and change water from almonds. Peel almonds. Keep aside. Wash once more to remove any traces of brownishness. Grind to a fine paste using as little milk as possible. In a heavy large skillet mix paste and sugar. Cook, stirring constantly, using a large handled spoon or spatula.Take care of splattering in initial stages.Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.When a soft lump is form, which leaves sides of skillet easily, take off fire.Grease a clean work surface and a rolling pin with melted ghee. Put lump on it. Roll quickly while still warm to 1/5" thickness.Apply silver foil and press lightly with foil paper.Mark out long diamond shapes with a sharp knife. When almost cool remove carefully with a sharp edged wide spatula. Cool completely before storing in layers between sheets of butter paper.


1 cup rice,1/2cup sugar,1/4 tea spoon kesar,50 gms raisins,50gms cashew nuts,
1/2 cup ghee,5 pods cardamom

Wash and cook rice in four cups water. Add ghee and sugar and continue cooking on low flame. Stir continuously. powder cardamom and add to the rice.. Keep cooking till the rice mixture leaves the sides of the vessel. Grind kesar and add to rice. Finally add raisins and chopped cashew nuts and mix well.


4 tablespoons oil,1 tablespoon whole black mustard seeds
1 dried red chilli ,1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chilli, cut into thin strips and seeds removed
1/2 teaspoon sugar,4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice

Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli before serving.


2 cups of finely grounded Cashew powder, 1/4 cup Milk
3/4 cup Sugar, Few silver vark for decoration

.Heat milk in a large pot and add sugar. When it starts bubbling remove from stove and add cashew powder little at a time. Mix well making a thick form. You may add more powder if needed for making thick. Pour the mix on a wax paper or thali. Press and spread with your palms for making thin burfi.Put silver vark on top if you wish. Let it cool completely before cutting in burfi shape.Put in a airtight container and keep in a cool place.

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