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stahlkitchen · 3 years ago

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3 QUICK AND EASY STAINLESS STEEL PRESSURE COOKER DESSERTS

A meal feels incomplete without a good dessert, but who has the time and effort to slave over a little sweet nothing. So, we’ve devised three must try recipes that’ll give you the precious time you need while your friends and family enjoy restaurant style desserts at home.

While it’s common to cook savouries in a steel pressure cooker to save on precious time and effort, what few know is that desserts too come out super well and way faster in a stainless steel pressure cooker. And no, you don’t need a non-stick or an oven to make these dishes. Instead, if you have a superior-quality triply technology stainless steel cooker, you are perfectly armed for the job at hand.

So here goes, do try them, and let us know how it goes.

1. Caramel Custard

This mouth-watering and simple dessert is always a party hit and done with absolutely no extra time or effort in the kitchen. Caramel custard is a creamy dessert with a beautiful caramel flavour that can be served on any occasion or even for no occasion. And in a pressure cooker it is that much faster and simpler to make at home.

Ingredients:

Custard:

500ml full fat milk

4 eggs plus 1 egg yolk

150g granulated sugar

1 tbsp vanilla essence

Caramel:

200g sugar

Directions:

Custard:

Beat the eggs and additional egg yolk with the sugar. Mix the milk and vanilla essence and pour into the egg mix. Whisk well.

Caramel:

In your cooker, on a high flame, add the sugar. Ensure the sugar is evenly melted and turn off the flame. Pour the caramel into individual ramekins or a ring form pan. Fill the caramelised pan/ ramekins with the custard, just ½ -inch short of the top. Cover the moulds tightly with foil.

Add one cup of water into your stainless steel cooker. Place a wire rack in the pressure cooker.

If using a ring mould, cover it with foil and carefully lower it onto the wire rack with the help of a foil sling. Lock the lid. Set the flame on high for 10 minutes.

If using ramekins, cover each one with foil and place on the wire mesh. Lock the lid and set for 6 minutes on high flame. Let the steam release for 10 minutes and cool for one hour. Refrigerate for at least 3 hours.

Just before serving place each ramekin or the ring mould in a baking dish of very warm water for about 1 minute. Place a plate/dish on top and flip the mould over onto it.

2. Classic Cheesecake

With any jam or topping of your choice.

This scrumptious dessert is a creamy mousse-y not excessively sweet, yet very refreshing slice of heaven. And unlike popular belief, can easily be made on your stovetop.

Ingredients:

Crust:

200g crushed biscuits

50g butter, melted

30g granulated sugar

Filling:

500g cream cheese, softened

1.5 tbsp (12g) Maida / all-purpose flour

1 tsp vanilla essence

2 eggs

100g granulated sugar

1 cup (250ml) water

Directions:

For the crust, combine the crushed biscuits, butter, and granulated sugar in a small bowl. Mix well. Press the crumb mixture evenly into the bottom of a springform pan. Freeze for 15 minutes.

For the filling, whip the cream cheese until smooth. Add eggs, and granulated sugar. Mix well, then add vanilla essence and then the Maida. Mix until incorporated. Pour the filling over the chilled crust and spread evenly. Make a sling with foil to lower the pan into the cooker.

Pour the water into the base of your steel cooker. Place a wire rack into it. Place the pan onto the wire rack. Lock the lid. Set the flame on low and your timer for 45 mins

Once the timer is up, allow the steam to release for 10 minutes before opening your triply cooker. Pull the pan out using the foil sling. The centre of the cheesecake should jiggle very slightly when you shake it gently. It will firm up as it cools. Wait for the cake to cool completely, then loosen the springform pan. Place in a container and refrigerate overnight.

Serve with any fruit sauce or jam.

3. Gajar Ka Halwa

Just the thought of this recipe is sending me to buy gajar. Known to be a winter dessert, this classic Indian dessert is an all-time any-time comfort food. And while the traditional recipe asks for full fat milk and tonnes of sugar and even more time to combine them, here’s a simple recipe that uses condensed milk, and therefore, condensed time. That beautiful tri-ply stainless steel cooker of yours and dig into this delicious treat without having to slave over it.

Ingredients:

1 kg carrots (grated)

4 tbsp ghee/ clarified butter

150 ml full fat milk

1 tin sweetened condensed milk

1 tsp cardamom (elaichi) powder

Raisins, almonds, cashews, and pistachios as per your liking

Directions:

Heat the cooker over a low flame with 2 tsp ghee. Fry your raisins, almonds (sliced) and cashews (Chopped) until golden brown and then remove and set aside.

Once again heat the cooker with 2 tbsp ghee and the grated carrots. Turn up the flame to full and sauté for about 5 mins. Add the full fat milk and mix in completely. Lock the lid and allow it to cook for 20 mins. Once the timer is up, take your triply pressure cooker off the stove and let the steam release for 10 mins before opening the lid.

Now on a high flame add the condensed milk to the cooked gajar and cook until milk evaporates to your preferred consistency (about 10 mins). Stir in the raisins, cardamom and remaining ghee, and garnish with almonds, pistachios, and cashews. Serve hot and enjoy!

So, what are you waiting for home chefs, get yourself a Stahl Kitchens’

triply pressure cooker

from

www.stahlkitchens.com

and impress everyone with your new and fabulous skills!

#triply utensils #nonstick fry pan #stainless steel cooker #non stick kadai #nonstick cookware #Best nonstick cookware brand

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monausher · 4 years ago

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Comfort food is needed in uncomfortable times. Being confined to my house during the pandemic returned me to the teenager I once was when war made stepping outside too dangerous. Now – just as then – I took refuge in sweet, simple food – recipes that puzzled me even as the best way to enjoy them was just to go to the shops and buy them readymade. I am talking about basics – bread, hummus, za’atar, syrupy sweets and even Turkish delight. These are all the very essence of Beirut – its scents, its sounds, its true identity. But with untold hours on my hands here in London, I set about trying to deconstruct and then create my versions of these everyday treats that you would normally buy at a market or a patisserie – even in the worst times in Beirut. That’s how I first began to cook anyway – experimenting without a second thought. Then my guinea pig was my younger sister, now it’s my husband. So it was hardly a voyage of discovery, more a rummaging around in the attic of memory and tradition, trying on random leftovers from another time and place.

And you can’t get any more basic in Beirut than Ka’ak – sold from bicycles and stands on the Corniche for those who don’t have the patience to make it to the next cafe. My husband was surprised at how soft the version I made was – I told him that’s because it goes stale as it’s left all day in bunches before it’s sold. But when you have it fresh from the bakery in the morning, it is something else – far more inviting.

The obvious next step was to make Lebanese flat bread. This was harder than I thought. I struggled to get it to lift and to have the right consistency inside. But I persevered – and finally cracked it.

After a few days, I had to stop as I just couldn’t resist eating my home made bread with everything. But not before I had finally been persuaded by my husband to make hummus the proper way – by taking the skin off the chickpeas first. I let him do it as a punishment – in any case hummus has never been one of my favourites. But the smoother, creamier consistency was an instant success with my daughter, who is an aficionado and will eat if from pretty much anywhere.

All of this I was concentrating on as the world appeared to be falling down around us – but with such unreality that it was hard to comprehend. The gorgeous weather made every day the perfect time to have a late breakfast in the garden – gathering what I had just been working on in the kitchen. One day it would be shakshoukeh – which we Lebanese really need to reclaim – the next a bowl of za’atar in which to dip my heavenly home made bread.

And the indulgence didn’t stop there. I’ve always had a sweet tooth, but I’ve never been particularly adept at making cakes or puddings. So I switched my attention to some of the most luscious concoctions that ooze syrup and indulgence in equal quantities. First up I tried my hand at kneifeh – but my first attempts veered towards creme brulee before I got the consistency right. Once again, my greatest talent as a cook is that I keep going through failure after failure, blindly following my instinct rather than measurements or science, until I get there. That’s actually the biggest pleasure I get from cooking – it’s a million miles from fine dining or tv chef territory, but it’s the only way that rings true for me.

Then I went for what has always seemed to me the somewhat disconsolate orphan of the selection of baklawa that you get from shops – the round hard pastry called bormeh, which usually is left till last like the toffee in a box of chocolates. Again – thanks to the long featureless days – I spent hours on this. Sometimes the taste was right, but the consistency was wrong or vice versa. But what I ended up with was truly delicious – helped I think by the fact that it was softer and less crunchy than the kind you get in shops.

With the warm early summer days and the elderflower still on the trees where I live, I decided to make a refreshing drink combining east and west – by mixing elderflower and pomegranates into a cordial. It wasn’t my greatest success, but it looked beautiful – and when you’re sitting in the sun at 11 in the morning with nothing but the sky and the nearby river to direct the rest of your day, who really cares.

This is by no means an exhaustive list of all the little challenges I set myself to recreate a menu of utterly everyday tastes and dishes from Lebanon. But I’ll end with two of the most quixotic and oddly successful. Like bormeh, another traditional sweet that I find you usually leave until there’s nothing left in the house – and then briefly it’s the best taste in the world – is halwa. Crazy really to make it at home when it’s the kind of thing you get given whether you like it or not. But weeks of unhurried seclusion somehow put me in the mood. Again, I think I must have spent a whole day swearing at my efforts in the kitchen until I got somewhere close to it. I can’t say that it was the most authentic seeming halwa I’d ever seen, but sometimes it’s the imperfections that make a thing more interesting – and in this case the texture and taste ended up better than I had anticipated in the two versions I finally came up with.

And so we come to Turkish delight – or raha as we call it in Lebanon – not that it’s a particular favourite of mine, but it struck me as perhaps the most pointless and therefore most perfect thing to make in such a time of disorientation. And it contains some of my favourite flavours – pistachio, rosewater and pomegranate. My first efforts were more like jelly and I never quite achieved that trick of making it both solid and yielding at the same time. But I think I made a decent go of it – especially once it was sprinkled with sugar and flowers.

And I surprised my husband with the way we eat it in Lebanon – between two biscuits. He said I’d just reinvented the jammy dodger. Well, there are worse ways to spend lockdown, I guess…

Turkish Delight – or Raha – recipe (my way)

400g of granulated sugar

300ml of fresh water

2 teaspoons of lemon juice

1/2 teaspoon of citric acid or lemon crystals

170g of cornstarch

1 teaspoon cream of tartar

200ml of fresh water

2 teaspoons of rosewater

4 tablespoons of pomegranate syrup

Ground or coarsely chopped unsalted pistachio nuts

200g of icing sugar for dusting

50g of cornstarch for dusting

1/2 teaspoon of vegetable oil for your chosen plastic box

Put the granulated sugar and fresh water in a large non-stick pan and stir well until the sugar dissolves. Put on the hob at medium heat and stir well, once the syrup starts to boil, add the lemon juice and citric acid and mix, reduce temperature to the minimum and leave to simmer for about 20 minutes or until the mixture starts to thicken. This will take around 25 to 30 minutes. You can use a candy thermometer and when the temperature reaches 240 degrees you remove the pan from the hob. The syrup needs to be hot when it is mixed slowly with the cornstarch.

In another large non-stick pot, sift the cornstarch, cream of tartar – then add water and stir well. Put the pot on medium heat and keep stirring in one direction the whole time. Once you see the colour of the starch starting to change, reduce temperature to minimum and keep stirring. This will take around 5 minutes and you should get a thick paste.

Now here it gets a bit tricky – you need to be careful handling the hot syrup. You need to pour the syrup little by little into the cornstarch mixture while you are stirring quickly and constantly. Get someone to help you here if possible. Keep adding the syrup to the cornstarch slowly, stirring constantly until you finish the entire amount. Now reduce temperature to the minimum – to just a very faint flame and keep stirring the turkish delight or raha. This will take around one hour. The original recipe is three hours. Make sure the paste doesn’t burn. You can leave it simmering and stir every five minutes or so.

Prepare you plastic box to pour the hot mixture into and use it as a mould to determine the thickness of the raha or turkish delight. I use a plastic box – 20 cm x 13 cm. Put a little vegetable oil into it and cover the entire inside of the box.

After an hour or maybe two if you prefer, remove the pot from the heat and add the rosewater and any flavour you like. I add pomegranate syrup and some pistachio nuts. Stir well and pour in the already prepared plastic box. Smooth the surface of the raha and leave to chill for four hours.

Dust the top with icing sugar and remove the raha or turkish delight from the box. Cut into pieces and dust again with a mixture of icing sugar and cornstarch.

Best eaten – if you’re Lebanese at least – between plain biscuits and with Turkish coffee.

Lockdown Lebanese Essential Indulgence Comfort food is needed in uncomfortable times. Being confined to my house during the pandemic returned me to the teenager I once was when war made stepping outside too dangerous.

#Beirut #hummus #lockdown #shakshoukeh #turkish delight

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comidacaseras · 5 years ago

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Easy Sweet & Spicy Kozhukattai at Home

Looking for easy snack which is different.Then you are in the right place.All love to eat sweet and spicy kozhukattai. Kids will surely love this recipe.It is perfect to eat this in the evening.This is low calorie and healthy too. This dumplings can be made with the ingredient which are available in your home.Don't need to buy anything from outside. This is cost effective and easy to make.You may also like Biscuit halwa Healthy Thinai Payasam/Foxtail Millet Kheer Unicorn Rainbow Milkshake at Home Jump To Recipe

Overview of Sweet & Spicy Kozukattai

For Spicy Kozhukattai/Dumplings Make a soaked rice paste. Add oil in a pan and add mustard seeds,urad dhal, cumin seeds,hing,red chilli and curry leaves to pan. Now add rice paste to this pan and make it as solid consistency. Make small ball of this and get steamed up. Finally it is ready to taste. For Sweet Kozhukattai Soak rice for 1 hour and dry it. Now make it a powder. Make a jaggery syrup and add this powder to it. Add ghee,grated coconut and seaseme seeds to this mixture. Make a small ball of this and get steamed up in cooker. Finally sweet kozhukattai is ready to taste. Atlast both sweet & spicy kozhukattai is ready.

Sweet and Spicy Kozhukattai

For Spicy Kozhukattai500 grams Rice (Soaked)4 tbsp oil1 tbsp Mustard Seeds1 tbsp Urad Dhal1 tbsp Cumin Seeds1 tbsp Hing4 no Red Chilli2 tbsp Curry Leaves (Chopped)For Sweet Kozhukattai500 grams Rice (soaked)4 tbsp Ghee300 grams Jaggery1 tbsp Seasame (Optional)4 tbsp Grated Coconut For Spciy KozhukattaiFirst of all, grind the soaked rice into paste with salt.Take a pan and add oil to it.Add mustard seeds,urad dhal,hing,cumin seeds,red chilli and curry leaves to it.Fry this seasoning for 1 minutes.Now add this soaked rice paste and stir for 2 minutes.Make a small ball of this dough and steamed inside idli cooker.Finally, spicy kozhukatai is ready to taste.For Sweet KozhukattaiMake a jaggery syrup using jaggery and water.Filter the syrup to remove dirt form it.Soak the rice for 1 hour and then keep it for dry.After it is dried,grind it in mixi.Now sieve it and dry fry for 1 minute in a pan.Add this rice flour in to jaggery syrup and mix it until solid consistency.Now add ghee,grated coconut and seasame as per taste.Make a small ball of it and steamed in idli cooker.Finally,sweet kozhukattai is ready to taste. Read Also: Best baby Diapers in India Top 15 Health Benefits of Carrots with Nutrition Facts & Recipes Top 10 Pooja Room Decoration Ideas & Pooja Accessories at low price If you like to subscribe to our newsletter click here Read the full article

#bachelorsrecipe #easy #healthy #kidsrecipe #kozhukattai #snack #spicy'#sweet

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vsplusonline · 5 years ago

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COVID-19: The return of the tea time snack

New Post has been published on https://apzweb.com/covid-19-the-return-of-the-tea-time-snack/

COVID-19: The return of the tea time snack

It is 3.30 pm. Shreya N assembles rice flour, grated coconut and cumin, then puts water to boil. As she mixes the ingredients, she thinks about her grandmother, and how she too would go through the same routine putting together her piece de resistance, the ‘star appam’. “It was indeed the star at the tea table whenever it was made,” she says. Decades later, it is back on the dining table.

The current lockdown to tackle COVID-19 has brought the resurgence of the 4 o’clock tea, a ritual lost over the past few decades. Kitchens now stir to life in the afternoon, as people call their grandmothers, mothers and aunts for old family recipes. The dining table is the heart of the house once more.

While teatime has been hijacked over the years by cappuccinos and cookies, till a few decades ago, home cooks experimented with local, and often home-grown, ingredients to whip up inventive snacks.

Unnakkaya

In Kerala for example, besides the ubiquitous pazhampori (banana fritters), unniappam and parippu (lentil) vada, most families have their own snack recipes. Rahul Prasad, from Kozhikode, says the ‘muttayappam’ (a savoury pancake) his mother makes is a unique combination of rice flour, eggs, coconut, shallots and green chillies, which he hasn’t eaten anywhere else.

Love letter (Elanji)

Ingredients

Sugar — 1/2 cup

Coconut — 1 cup

Maida — 1 1/2 cup

Water — as required

Method

Mix the maida with water to make a batter (thin dosa batter consistency). Pour it just as you would a dosa on a heated pan. As it gets cooked, spread coconut and sugar mix and intead of flipping the dosa, roll it. Take off pan and serve hot.

The building blocks are often similar. A Malayali snack worth its salt must have coconut, jaggery and banana or jackfruit, says Sunitha Menon from Kanjiramattom. She’s making unnakkaya for tea, a delicious fusion of banana, coconut, sugar and ghee. The ‘love letter’ (also known as elanji) has also resurfaced: this is a wrap filled with sweet, grated coconut. Then there are the ‘madhura puffs’ (also known as pugada), a fried snack filled with grated coconut and sugar, popular in North Kerala in the 90s.

Meanwhile, Shobhana Subramanian from Chennai experimented with the very traditional, yet much-loved ‘ribbon pakoda’. She sought help from her mother-in-law, who is an expert in the dish. “She made the dough and I pressed it in the mould. The pakodas turned out really well — crispy and delicious,” says Shobhana. To get great results, she says, the mix of besan, rice flour and roasted and powdered urad dal should be perfect. “It is then seasoned with salt, chilli powder and asafoetida, and kneaded with a generous quantity of butter and heated oil.” Ideally had with a cup of filter coffee, this pakoda is an ever-green snack.

Ragini Kumar from Bihar is rediscovering two of the State’s favourite teatime snacks, spongy rosogullas and samosas stuffed with a spicy potato mash. Over the phone, from her home in Patna, she talks about how evening tea was a ceremony in Bihari families. Stating that while the rosogullas and samosas were staples, everyday, “There was always an additional namkeen, (a savoury preparation) or a sweetmeat such as ‘thekua’, a deep-fried biscuit made of flour, with flower motifs impressed on it, and ‘khaja’, a deep-fried flaky pastry.” The namkeens could be ‘ghugni’, stir-fried green gram or ‘nimki‘, deep-fried diamond-shaped short eats.

Hara channa fritters

Winter evenings were for ‘hara channa’ fritters, made with dried green chick peas, rice flour batter and onions; the deep-fried snack is still a popular favourite. “The water chestnut halwa, no longer common, used to be made until a few decades ago. Nowadays it is had during a fast,” says Ragini.

The tea is also important, she adds, saying that “the flavour, colour and body of tea is an important conversation point.” Tea time was also when families dropped in to visit, hence a large spread was always ready. Ragini says the lockdown has given her ample time to discuss these recipes with family members. “One thing we all plan to have post lockdown when we meet is the puffed rice-peanut mix, at least in memory of the lockdown.”

At Sweena Karnani’s home in Visakhapatnam, teatime has become all about scarfing down traditional Marwari snacks. Food certainly comforts, she says, adding that her menu for the day is the Marwari traditional ‘ajwain pakoda chaat’, ‘pyaaz ki kachori’ and ‘gudd ki papdi’. Plucking fresh ajwain leaves from her kitchen garden, Sweena combines it with spinach to coat it with a batter of gram flour and spices. “This is then deep fried and served with yoghurt and tamarind chutney. This ajwain pakoda is a famous snack of Varanasi,” she adds.

Late afternoons are filled with the sizzle of ‘punugulus’ wobbling in the frying pan at Jhansi Tripuraneni’s kitchen. This Telugu short eat is served with crimson ginger chutney for that spicy twist. “Piping hot punugulus make for a perfect chai-time snack,” adds Jhansi. Traditionally made with a batter of rice flour and black gram, Jhansi says these can be tried with leftover dosa batter too.

Gunta punugulu

Among all the snacks Instagrammer Radhika Raja has tried out during the lockdown, the ‘gunta punugulu’ — “made with less oil, and so healthier” — is her favourite. “These are made with less oil and are therefore healthier. The lockdown has given me plenty of time to make different versions of this traditional snack,” says Radhika. She prepares it by mixing boiled sweet corn, grated carrot, green chillies in dosa batter, sprinkled with jeera (cumin), salt and pepper. The batter is poured in the iron cast skillet to be cooked over a small flame till the punugulus turn golden brown.

Sreeparna Sarkar relives her childhood in Kolkata through the Bengali snacks she has been trying out every day. The highlight of her experiments has been the ‘korai sutir kochuri’, a deep-fried kachori, stuffed with mildly spiced, asafoetida-infused green peas. “Nobody can make this as good as mom,” she sighs, but is quick to add: “but thankfully there is FaceTime!”

Eggplant coated with gram flour and deep fried. | Photo Credit: creative_streaks

The Bengali in her loves all things deep-fried, which she has been making with her mother’s help through video calls from Bolepur. Her lockdown teatime snack list includes aloo chop — mashed potato with spices, coated with egg and bread crumbs and deep fried in oil, fried ‘begunis’ (batter fried eggplant) and ‘peyaji’ (onion fritters).

Tekeli Pitha

Ingredients

Rice — 2 cups

Coconut — 2 cups, freshly grated

Sugar — Half cup

Salt — a pinch

Water as required

Method

Soak the rice for an hour. Wash and drain excess water and let it go semi dry. Grind to a fine powder. Keep the powder in a bowl covered with a wet cloth. Mix rice flour, freshly grated coconut, sugar and salt. Fill half a kettle with water and bring to boil. Place the rice flour mixture on the kettle lid and press gently. Cover it with a wet muslin cloth. Tie the ends and fold back to the head of the lid securing the mixture for steaming. Place the lid back on the kettle and let it steam on medium flame for 6-7 minutes. Remove the muslin cloth and take out the pithas and place it in a plate gently. Serve hot with tea.

Certain foods go beyond their scope; they kindle fond memories of home and relationships, says Jisha M R, a Malayali married to an Assamese, living in Delhi. When she first came across the ‘tekeli pitha’, she knew she had found love. “It looked like idli and tasted like puttu and since then, it has been my favourite,” she says. Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped into a pouch and filled with sweet or savoury ingredients.

Tekeli Pitha

Tekeli pithas are essentially rice cakes steamed in a kettle or an earthen pot, from which it derives its name. Jisha aims to master the dish with help from her sister-in-law Malavika Goswami and mother-in-law Renu Goswami during the lockdown. “For me, food is about one’s family, emotions and experience,” she says.

(With inputs from Nivedita Ganguly and Priyadershini S)

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chocolateheal · 6 years ago

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Seven Things You Won’t Miss Out If You Attend The Help Poop Pie Recipe | the help poop pie recipe

Be it at a party, at home or alike at work, we end up binging acknowledgment to affluent delights like halwas, ladoos and cookies. This, accumulated with a desk lifestyle, can accomplish winters spell doom for your diet plan. This is area advantageous almond recipes access the picture.

smoothies for toddlers with constipation – the help poop pie recipe | the help poop pie recipe

All we charge to do to abstain putting on that added blubber is accomplish acute and advantageous snacking choices. So grab a scattering of almonds. And if munching them is a arid task, afresh analysis out these advantageous almond recipes and enjoy…

Healthy Almond Recipe

Almond Macroons

A advantageous snack, arranged with proteins, and article for your candied tooth too – almond macaroons are absolute little advantageous ambrosia quickfixes..

Ingredients

1-1/4 cups almonds

1/8 teaspoon biscuit

2 tablespoons grated auto bark

2 egg whites, baffled

1/4 cup raw honey

2 tablespoons auto abstract

Method

Grind almonds coarsely. Amalgamate biscuit and auto and add to arena almonds. Exhausted egg whites till they’re actual stiff, bend in honey and abide beating. Bend in auto abstract with almond admixture and blend. Bead from a teaspoon assimilate non-greased block paper. Broil 30 account at 130 degrees C. Remove from cardboard while still hardly warm.

Healthy Almond Recipe

Almond and Broccoli soup

Ingredients:

25-30 Almonds (blanched and peeled)

1 medium-sized broccoli (cut into florets)

Soup Cubes

2 ½ cups Milk

2 tbs chrism

3 tbsp Aerated Chrism

½ tsp Black Peppercorns (crushed)

Salt (to taste)

Cooking Details:

Preparation Time: 20-25 account

Cooking Time: 30-35 account

Servings: 4-5

Procedure:

In a abysmal non-stick pan, cascade one cup of milk and calefaction it for some time beneath low flame.

Add in the soup cubes and abide active till they deliquesce completely.

To this, add the bald almonds and baker for a absolute of 3-5 minutes.

Add the broccoli and alkali and baker till the broccoli has become soft.

Transfer this to a bond basin and borsch it to access a advance blend.

Once done, about-face the admixture afresh to the abysmal non-stick pan and add the actual milk and cream.

Cook on low calefaction and afresh add the alloyed aerated chrism with little alkali and ashamed peppercorns.

When the soup is acrimonious thoroughly, alteration the capacity of the pan into a bowl. Swirl the spiced aerated chrism and adornment with some almond flakes afore confined hot.

Healthy Almond Recipe

Rich Almond Til Chikki

Ingredients:

Bat Poop – For Halloween Recipe – Genius Kitchen – the help poop pie recipe | the help poop pie recipe

Black Sesame Seeds or Kala Til (1/2 cup)

Jaggery or gur – grated (1/4 cup)

Thinly Sliced Almonds (1/2 cup)

Ghee (1 tsp)

Ghee for greasing

Added Details:

Preparation Time: 10-15 account

Cooking Time: 15 account

Servings: 10

Procedure:

Over a average flame, agilely buzz the sesame seeds for a few account or until the ablaze amber in color.

Once done, accumulate the seeds abreast to air-conditioned and afresh echo the action with the almonds.

Grease the aback of a collapsed basin with a little ghee and accumulate it aside.

Next, in a pan, calefaction the ghee and afresh add the jaggery.

Simmer beneath low blaze until the absolute jaggery melts and caramelizes such that it forms a adamantine brawl aback you abode a bead in algid water.

Once the jaggery is melted, mix it thoroughly with the broiled seeds and almonds. Next, cascade the absolute admixture over the anointed basin and cycle it into attenuate bedding with the advice of a anointed rolling pin.

Allow it to air-conditioned for some time and afresh cut it into aboveboard pieces.

Healthy Almond Recipe

Almond Accolade

Ingredients:

Almonds for the cookie chef – 1 cup

Almonds for adornment (10-12)

Honey – 2/3rd cup

Oil – 1/4th cup

Unsalted adulate – 3 tablespoons

Eggs – 2 medium, or 1 ample

Vanilla abstract – 1 teaspoon

Multi-grain flour, or accomplished aureate abrade – 1 cup

All-purpose abrade (maida) – 1 ½ cup

Baking crumb – 1 teaspoon

Salt – ½ teaspoon

Method:

Toast the almonds. Preheat the oven at 180C, afresh douse them in for 8 minutes. Already they’re out, acquiesce them to air-conditioned afore cutting them. Then, bullwork them into a accomplished powder. You can leave it hardly beefy if you like your accolade grainy.

Add the almond powder, both flours, baking crumb and alkali to a ample bowl. Mix well.

Add the honey, unsalted butter, and oil to a abstracted bond bowl. Exhausted able-bodied till aggregate becomes one golden, aqueous mass. Add the egg/s and the boilerplate abstract and exhausted able-bodied till able-bodied combined.

Add the wet capacity to the dry ingredients, mix able-bodied and afresh air-condition for an hour. This footfall is important to get the cookie dough’s bendability right. Without this step, you’ll decay a lot of time aggravating to get the cookie chef to accept to you.

Preheat the oven at 180C already again. Coat some aluminum antithesis with a ablaze aerosol of oil, and lay out the cookies. You could try absorbing shapes, or go for the basal roundels as we did. Put the accolade in and set the oven’s timer at 16 account (if you like your accolade soft) or 20 account (if you like your accolade harder about the edges).

You can now adornment the accolade with some almonds. You could dip these almonds in some honey, or alike bead a tiny bit of peanut adulate or jam in anniversary cookie’s middle.

Healthy Almond Recipe

Zucchini cupcakes

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Ingredients:

170gms abrade

1tsp baking soda

1tsp staranise

1/2tsp delicate amber

1/4tsp arena cloves

100gms broiled almonds

50gms raisins

2 ample eggs

160gms amber amoroso

107gms vegetable oil

220gms grated zucchini

Method:

Line 8 muffin cases. Preheat the oven to 180 degrees.

Mix calm flour, baking powder, soda, broiled almonds and all spices

Beat calm oil and sugar. Add eggs. Exhausted till smooth. Add zucchini.

Add flour. Add raisins. Cascade into batter.

Bake for 20mins.

Healthy Almond Recipe

Cinnamon Glazed Almonds

Ingredients:

1/3 cup adulate

2 egg whites, at allowance temperature

Pinch of alkali

1 cup amoroso

3 cups accomplished almonds

4 tsp. biscuit

Preparation:

Preheat oven to 325 degrees. Abode adulate on 15 1/2 x 10 1/2 -inch jellyroll pan; abode in oven to cook adulate (about 7 minutes). Meanwhile, exhausted egg whites with alkali until frothy; gradually add sugar, assault into annealed peaks. Gently bend in almonds and cinnamon. Cascade almond admixture assimilate jellyroll pan; bung with butter. Broil about 40 minutes, casting every 10 minutes, until almonds are crisp. Serve balmy or at allowance temperature. Store cooled almonds in closed alembic up to 2 weeks.

Recipe Courtesy: Almond Board of California

Healthy Almond Recipe

Flourless pie band

Making pie band at home from blemish is a abundant abstraction for a bootleg ambrosia (think angel pie). And this band is flourless, fabricated from basics instead.

Ingredients

1 ¼ cups almond meal (Almond with bark burst in a mixer to a advance flourlike consistency)

2/3 cup attic oil

¼ tsp alkali

5 tbsp of icy baptize

Method

Combine the almond abrade and alkali in a bond basin and mix until admixture resembles advance crumbs. Mix in water, 1 tbsp at a time, until chef is formed. Air-condition until accessible to use. Aback ready, cycle out and abode in pie dish. Fill your favourite bake-apple (apples or strawberries) and broil at 180 degrees Celsius for 15 account or until the band turns rich, aureate brown.

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Add some crisis to your salads and activity fry dishes: While salads and stir-fry dishes are delicious, they sometimes aloof abridgement the texture. Add some crisis by abacus your favourite basics (if roasted, alike better) to your salads and feel the aberration they make.

Healthy Almond Recipe

Roasted Almond Candied Potatoes

Ingredients

4 average candied potatoes, bald and cut into 1-inch-thick cubes

3 tablespoons olive oil

4 ample garlic cloves, minced

1/3 cup beginning thyme leaves, additional 6 thyme springs for adornment

1/2 teaspoon adequate alkali (optional)

1/2 cup burst Almonds

Preparation

Preheat oven to 450 degrees. In a ample bond bowl, amalgamate all capacity and toss. Arrange potato slices into a distinct band on a ample belted baking area or in a 9×13 inch baking sheet. Abode on the top arbor of the oven and buzz until breakable and hardly browned, about 40 minutes. On addition baking sheet, advance out the burst almonds. Abode in the oven and acknowledgment until hardly browned, about 8-10 minutes. Remove the almond baking area and the candied potatoes. Mix calm in a confined amber and adornment with thyme springs. Serve balmy or at allowance temperature.

*Recipe Courtesy: Almond Board of California

Healthy Almond Recipe

Cinnamon Glazed Almonds

Ingredients:

1/3 cup adulate

2 egg whites, at allowance temperature

Pinch of alkali

1 cup amoroso

3 cups accomplished accustomed California almonds

4 tsp. biscuit

Preparation:

*Recipe Courtesy: Almond Board of California

Healthy Almond Recipe

Cranberry-Almond Granola Bars

3 tablespoons adulate

1 (10 1/2-oz.) amalgamation miniature marshmallows

1 (15-oz.) box honey-almond-flax multi-grain array atom

3 cups brittle rice atom

1 (6-oz.) amalgamation aperitive broiled cranberries

1 teaspoon alkali

Healthy Almond Recipe

Roasted Almond Candied Potatoes

Ingredients

4 average candied potatoes, bald and cut into 1-inch-thick cubes

3 tablespoons olive oil

4 ample garlic cloves, minced

1/3 cup beginning thyme leaves, additional 6 thyme springs for adornment

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1/2 teaspoon adequate alkali (optional)

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lifeandlaughters-blog · 6 years ago

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Desi Baby Weaning Plan by a very Desi Mom

Just search baby weaning plan on the web and in a matter of seconds you get thousands of results like weaning schedules, weaning foods, food recipes and many similar things. Thanks to the web, we have a lot of options. But I am a simple person and I still like the old time when desi moms used to feed the baby in their own style. We all grew up watching the Cerelac advertisement on televisions. I remember watching babies being fed with packaged expansive food. Of course, parents back then thought it’s the best and specially designed for their babies. They must have been presented with researches and told the ingredients. They must specifically have mentioned how this is best for the baby to have this food. And it became the trend.

I started offering little something when my baby was four months old. I remember I was scared too because the doctor said offer liquids and semi-solids after Eight (8) months of age. But I decided to start earlier as per our desi style of baby weaning. And guess what. It worked for me!

Is popular Weaning food the right food for babies?

So, they say wean a baby in popular style. Give the baby western style food. No spices, no salt, no sugar They also tell the health benefits of the same. Neither I am a health practitioner nor a medical researcher. So, I cannot comment on that. But I shall tell you about my experience. How I weaned my baby. What did I offer to him? At which age and what recipes, I followed. How I tweaked the recipes to create food in my own style.

My style of weaning, was it desi?

I decided I shall wean my baby in desi style. The way I was offered food. In the age, I started eating. Although along the way my process has got the modern marks too. But it’s still old school.

At what age I started my baby weaning plan?

I gave my baby first food to taste when he was Five (5) months old. I remember I was scared too because his doctor mentioned about nothing other than ilk before Six to Eight months. He mentioned selective semi-solids and juices at the age of eight and not the family diet until he is one year old. However, I have experienced over time that different doctors have different opinions regarding this. Moreover, when we change country the opinion changes and if you change continent, a whole new perspective regarding this awaits you.

After reading, discussing and researching about this, I concluded that it’s my call. Whatever the way I want and whatever the opinion I want to follow. In all this decision making my mother helped me a lot. She always mentioned that make food at home and offer him. She told me she did the same with me. So, said she offered me my first food to taste when I was four months old. I decided to follow her method. The old school method of weaning the baby.

How I started this? First foods offered?

Everyone told me to go with the popular food. The Cerelac. But I wanted him to taste homemade food. First time only a pinch of some mashed rice. I still remember the faces he made. Haha. The pinch of mashed rice was salty. Just slightly though, but salty Food offered for the first week or so on a test basis I started to offer him a pinch of almost everything I used to make at home. Like any curry (salan), lentil (daal) or vegetable. I made sure of only one thing that whatever I cook at home should not be high on spices.A taste of mild spices and salt at home is added for everyone. I also observed my son for any allergic reaction. When I saw that he accepted the food I offered I decided to take the step two.

Weaning Plan from 6th to 8th month

a) Khidtchri:

I always made it in small quantities. In desi ghee or butter only. A little salty in taste and runny in consistency. You can mash it with a spoon or blend it. I always mashed with a spoon because I wanted my son to taste the grain texture. Which he would not be able to experience if blended rice would have been offered

b) Sooji halwa/kheer: It is so good for weight gain You can make it in breast milk or formula whatever your baby takes Always use butter of Desi ghee to make it My tip is not to feed it too much to your baby or baby may end up being over-weight. But if given o under-weight babies, semolina can do the wonders.

What you need to Know About:

Umrah with One Year Old Kid

Pacifiers Facts and Myths

c) Mashed Potato with white sauce:

Although mashed potato alone made in butter is enough However, if you want to add taste to it you can make a white sauce and pour it a bit on mashed potato. Babies love creamy stuff. It is one of the best and easiest homemade food recipes for babies.

d) Banana:

Babies love eating a mashed banana. Even if they don’t like eating any other fruit. Its rich in nutrition and is always readily available.

e) Lentil soup:

It super simple to make. I used to just boil the lentil with a little salt and black pepper. You can make it with red lentil or yellow. But yellow lentil is recommended for soup.

f) Fruit and vegetable purees:

Whatever fruits or vegetable you prefer. You can make the puree and can freeze it for later use as well. I usually used to store puree in an ice tray. However, if you can, just make small quantities and serve only fresh.

Weaning Plan Food offered from 8th to 12th month

a) Wheat Porridge:

Yes. Porridge made in milk. You can make it sweet or salty. Whatever way your baby prefers. And yes baby will definitely give the sign for whatever taste they prefer.

b) Oatmeal:

There are multiple recipes of oatmeal on the internet. You can google and find different recipes to try. A simple tip is you can make it both in milk or water or broth. I always make it salty and preferably in chicken or mutton broth. You can add minced meat in the meal too if you like.

c) Roti/Chapati

Just a piece to the babies so that they can chew on it. Because they are usually teething during the age bracket. It is one of the best baby weaning foods you can make easily.

d) Rice Combos

You can also offer different variations of rice with veggies or lentil or chicken or mutton curry. Just make sure that spices are not high and it’s not too salty.

e) Yogurt

Plain yogurt, sweet yogurt or Greek yogurt. Whatever you feel is suitable. Or whatever the taste baby prefers.

f) Fruits and veggies

Raw to chew it. Or in puree form or just baked and mashed. Whatever way the baby prefers.

g) Crushed Nuts and other dry fruits

You can add the finely crushed nuts and other dry fruits to baby’s diet.

h) Drinks

Fruit Juices, shakes, smoothies can also be part of babies’ food.

i) Dates

Usually, these are a universal favorite of babies

j) Minced meat:

Chicken, mutton or beef.

k) Eggs: You can try eggs. But offer only a pinch and observe for 24 hours. In case no allergic reaction appears. You can start offering only small qualities. I started with yolk and that too a little runny. You can boil, or you can fry it. I used to offer both. You can also offer scrambled eggs, or a simple omelet made with salt and pepper.

Weaning baby at 12 months to onwards:

Switch the baby to the family diet. Offer whatever are you eating. Offer three meals. In-between the meals offer a lot of water and snacks or milk as the baby prefers.

Must read: Baby Skin care Routine and Tips

My 13 Most Effective Baby Weaning Tips

When it comes to feeding a baby, every mom has her own tips and tricks. I am going to share mine that would surely work for you . 1. Don’t offer cold water/cold milk/cold anything 2. Don’t offer fruits that are sour 3. Read on the internet about the food can cause choking for example grapes. Always cut them to two or three pieces. There Is a list of food that needs such care to avoid choking. They should be on your fingertips 4. Carefully plan the meal times. There should be a good gap between two meals 5. Never leave the baby alone while he is eating. And always keep a close eye on him or feed him yourself 6. Watch you-tube videos on choking. What are the signs and how to manage it 7. Don’t force feed your baby. 8. Designate an eating space for your baby so that they don’t run around while eating 9. Or the best is to get a high chair for your baby and you can give him food and he can try to eat himself. Babies love eating themselves. Although they end up making a mess and eat less than you expect but its fun and they learn to eat themselves. 10. Don’t offer cold drinks 11. Offer only fresh juices made at home. Try not to offer over the counter juices available 12. Try not to give packaged snacks like lays, biscuits etc (Try organic as much as you can) 13. I trust in roti more and breadless. So, bread is not a preferred food in my home.

Don’t Forget to Know About : 8 Smart toys for Kids

Organic Food Vs Processed Food

Your baby’s health is first and foremost thing. Whatever you cook at home is organic food made from scratch. Try to offer organic food and try to avoid packaged food. The processed food looks great and it is easy to feed them. But when you check online health websites, then you come to know how harmful they can be for your babies. These days, when moms give packet poisons i.e. Chips, crackers, etc to their babies with a smile on their face. I still like to live in the time when moms were quite conscious about baby weaning schedule and choice of food.

Don’t give your baby processed food just because they are easy to cook. Do a little effort on cooking and you will save your baby from future health issues.Every processed food is not bad. This is another thing you need to learn. There are some purees and other baby food products available which claim that they are organic. They are packaged in tins or pouches. They can come in handy in travel. You can occasionally use it when you can’t cook. But try to choose smartly. Read the ingredients first.

Wrap Up I have shared my baby weaning plan and tips with you. I am sure Desi moms like me also have their own plans and recipes. Would you like to share your own tips and schedules with me? Waiting for some input from your side as well, feel free to comment

#baby weaning plan #weaning food #weaning tips

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asthaskitchen · 7 years ago

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Sabzi tarkari day is celebrated as a food observation day all over India. In Indore, my blogger friend Amit pamnani hosted a potluck.

This is what SabziTarkariDin is about..Get your favorite Recipes out of the Kitchen of the Vegetables that your Family is not too fond of & Share them !!!

There are so many vegetables that we are not fond of.The #Dudhi or #Bottlegourd or #lauki is one of them which the family does not like.But it’s such a Nutritious Veggie that I try and use it in everyday dishes I Use in daliyas , raitas , paranthas, koftas, muthiyas, kebabs and yes sometimes desserts too This Time I made a dessert with bottle guard. Lauki trifle pudding

Dessert is my all time favorite so I decided to make fusion dessert with using lauki.I made lauki trifle pudding. I am happy I nailed it and a big hit at my home and also in potluck party.

lauki ka halwa or dudhi halwa – sweet Indian dessert made from bottle gourd. bottle gourd is known as lauki in Hindi and dudhi in Marathi. so this Indian dessert is known by the name lauki halwa or dudhi halwa.

My lauki trifle pudding recipe also published in Patrika newspaper and Dainik Bhaskar City edition.

INGREDIENTS :

(1 cup = 250 ml)

3 cups / 1/2 Kg grated lauki (bottle gourd or dudhi) 500 ml milk, which has been already boiled before 7 tablespoon sugar – for a very sweet taste, increase to 8 tablespoon sugar 3 to 4 tablespoon ghee 4 to 5 green cardamoms – powdered or crushed (chotti elaichi or hari elaichi) ½ cup chopped almonds (badam) and pista 2 cup whipped cream 2 pack oreo biscuit 2tbsp butter

INSTRUCTIONS :

In a kadai or deep pan combine milk and grated lauki or bottle gourd.

bring the whole mixture to a boil and then lower the flame.

simmer the mixture on a low flame and keep on stirring in between.

the bottle gourd will cook in the milk and the milk will start to reduce and evaporate.

when the milk has 75% reduced, add crushed cardamom, chopped almonds, and pista to the mixture.

add ghee when the all the milk has evaporated.

mix the ghee with the rest of the mixture and cook for a minute

lastly, add the sugar and mix it with the halwa.

the sugar will melt and the halwa becomes a little liquidy.

cook the lauki halwa for a few minutes. do keep on stirring the lauki halwa.

when you know by looking at the lauki halwa that the consistency is just right, switch off the burner.

Your lauki halwa is ready to serve .

After cooling put it in the fridge for trifle pudding assembly.

ASSEMBLING:

Coarsely grind biscuits and butter in a mixer jar and transfer to a bowl.

Spread a layer of the biscuit mixture in individual cups and press lightly.

Spread the lauki halwa layer over the layer of biscuits.

take whipped cream and mix cardamom powder.

Fill this whipped cream into piping bag and spread over the lauki halva.

sprinkles some pista and rice flexes.

Set in the refrigerator, cool and serve.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.

Hate to miss a recipe? Like my Facebook to stay updated!

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Like share and spread your love ❤

LAUKI TRIFLE PUDDING Sabzi tarkari day is celebrated as a food observation day all over India. In Indore, my blogger friend Amit pamnani hosted a potluck.

#blogger #Dessert #fusionrecipe #healthy #indore #lauki #madhyapradesh #partyrecipe #sabjitarkariday #Vegetarian #veggies

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judyknoxrecipes · 7 years ago

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Stuffed Capsicum- easy to make || Bharwa Shimla Mirch Recipe || Bell Pepper oven Recipe

EP: 14 Hello Friends, Subscribe this channel" Recipes at Variety 365 ":

Today I will make this easy recipe called Stuffed Capsicum which will surely delight your guests. Also you can make this Bhrwa Shimla Mirch Recipe for lunch box as well. You can make this Shimla mirch recipe for started and appetizer as well to add variety to your cooking. Bharleli Shimla Mirch, How to make stuffed capsicum in oven, started/appetizer recipe in hindi, quick and easy shimla mirch recipe, aloo filling masala recipe, perfect stuffed capsicum recipe at home, homemade party appetizer, bell pepper recipe, Oven recipe, easy stuffed capsicum recipe by Recipe at Variety 365, Cheese stuffed capsicum, I have shown step by step method in Hindi on this channel Recipes at Variety 365. Do try this recipe at home and share your experience in comment section.

Watch More Videos :

Sabudana Kheer || Navratri Special || How to make perfect SABUDANA (Sago) KHEER in Hindi?

Gajar Ka Halwa || Gudi Padwa Special || How to make perfect Carrot Halwa?

Healthy Wheat Dalia || Women's Day Special || Daliya Recipe in Hindi

Soft and Sponge Dahi Vada || Holi Special || Dahi Vada Recipe in Hindi

Tamarind Chutney || Homemade Imli Meethi Chutney

Capsicum Jeera Rice ||

Without Oven Chocolate Cake || Eggless Cake || ...

Fruit Jam Chocolate Pancake || Valentine Special || Homemade Chocolate Pancake in Hindi ...

Homemade Chocolate || Valentine Special || ...

Valentine Special Rose Mathri || How to Make easily Namkeen Mathri || ...

How to make perfect Suji ka yellow Prasad Halwa || ...

How to make Pizza Base without Yeast || Whole Wheat Pizza Base || Homemade Pizza Base ...

Bakery Style Jeera Biscuit Recipe || Tea Time Snack || Eggless Cumin Cookies ...

I hope you love watching "Recipes at Variety 365" simple and easy recipe video and decide to be a part of my YouTube family...

so LIKE ! SHARE ! SUBSCRIBE ! and Comment to show your unconditional love.....

Enjoy and Stay connected with us !!!

Like, Comment and Follow us on all Social Media links given below:-

Blog: Twitter: Google +: Instagram:

About: Recipes @ Variety 365 is a YouTube channel , where you will find different cuisine recipe videos in Hindi. These recipes are made by easily available ingredients at home. Every Friday new video posted so stay tuned to my channel.

For Business Inquiries: [email protected]

from http://www.cooking-recipes.net/peppers/stuffed-capsicum-easy-to-make-bharwa-shimla-mirch-recipe-bell-pepper-oven-recipe/ from http://cookingrecipes6.blogspot.com/2018/03/stuffed-capsicum-easy-to-make-bharwa.html

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cookingrecipes09 · 7 years ago

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Stuffed Capsicum- easy to make || Bharwa Shimla Mirch Recipe || Bell Pepper oven Recipe

EP: 14 Hello Friends, Subscribe this channel" Recipes at Variety 365 ":

Watch More Videos :

Sabudana Kheer || Navratri Special || How to make perfect SABUDANA (Sago) KHEER in Hindi?

Gajar Ka Halwa || Gudi Padwa Special || How to make perfect Carrot Halwa?

Healthy Wheat Dalia || Women's Day Special || Daliya Recipe in Hindi

Soft and Sponge Dahi Vada || Holi Special || Dahi Vada Recipe in Hindi

Tamarind Chutney || Homemade Imli Meethi Chutney

Capsicum Jeera Rice ||

Without Oven Chocolate Cake || Eggless Cake || ...

Fruit Jam Chocolate Pancake || Valentine Special || Homemade Chocolate Pancake in Hindi ...

Homemade Chocolate || Valentine Special || ...

Valentine Special Rose Mathri || How to Make easily Namkeen Mathri || ...

How to make perfect Suji ka yellow Prasad Halwa || ...

How to make Pizza Base without Yeast || Whole Wheat Pizza Base || Homemade Pizza Base ...

Bakery Style Jeera Biscuit Recipe || Tea Time Snack || Eggless Cumin Cookies ...

I hope you love watching "Recipes at Variety 365" simple and easy recipe video and decide to be a part of my YouTube family...

so LIKE ! SHARE ! SUBSCRIBE ! and Comment to show your unconditional love.....

Enjoy and Stay connected with us !!!

Like, Comment and Follow us on all Social Media links given below:-

Blog: Twitter: Google +: Instagram:

For Business Inquiries: [email protected]

from http://www.cooking-recipes.net/peppers/stuffed-capsicum-easy-to-make-bharwa-shimla-mirch-recipe-bell-pepper-oven-recipe/

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priyankadave-blog1 · 7 years ago

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Here is the Great Indian Festival Recipe which can consume during fasting. This recipe is Easy and simple to make without much ado. This Indian festival dishes can make within 10 to 15 minutes. Festival food recipes like Navratri Special Biscuits, Navratri Special Uttapam, Navratri Special Gulab Jamun, Singhara Atta Ka Pakora, Samak Atta Ki Lapsi, Sabudana Atta Ke Dahi Bhalle, Kuttu Ke Atta Ka Cheela, Falahari Malpua Recipe, Singhare Ka Halwa, and Rajgira Atta Ki Kachori.

#festival recipes #indian festival recipes #indian festival dishes #Indian festival food recipe #indian festival food #festival food recipes #recipes for festival

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comidacaseras · 6 years ago

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Biscuit Halwa in 30 Minutes

Mostly Biscuits are taken along with tea/coffee.Everyone like some biscuits in particular.Someone likes sweet while some likes salt and many more.Lets see how to make biscuit halwa. Now-a-days biscuits are made with maida/wheat/grains.Likewise biscuits are prepared healthy too.There are diet biscuits,diabetes biscuits and many more. Bachelors struggle to make dishes at home.This is one such recipe.Easy to make and delicious too.Kids will love this dish. Evening snacks can be of this halwa to kids.For guest who come without notice,this dish can be made within minutes. You may also like Tofu at home Sweet millet dosa Carrot halwa Jump To Recipe In this modern era,biscuits are made with chocco chips,nuts and cream.Likewise choose the best biscuits that suits your taste.Don't use cream biscuits for making halwa.Always use sweet biscuits for this dish. Best suited biscuits are Marie Gold Vita Marie Gold Good day Mom's Magic Sunfeast Marie Gold,etc. Don't use Grains biscuits for this dish.Example:Nutrichoice and more.

Overview Of Biscuit Halwa:

Grind the biscuits to powder in mixi. Add powdered sugar and milk powder to this biscuit powder. Now add ghee and milk to this mixture. Blend well until no lumps are formed. Add ghee to this halwa and add chopped nuts to this halwa. Finally,biscuit halwa is ready to taste.

Biscuit Halwa

1 Packet Britania Marie Gold/Good Day/Moms's Magic100 grams Sugar4 tbsp Milk Powder/Milk Maid250 ml Milk4 tbsp Chopped Nuts4 tbsp Ghee First of all,take the biscuits and grind to fine powder in a mixi.Next add ghee in a pan and add biscuit powder to it.Fry it and add milk to this mixture.Now add sugar and milk powder to this pan.Stir well until all the ingredients mix well.If needed add some more amount of milk to this mixture.Add ghee to pan.Blend well until it forms like halwa consistency.Finally,garnish with nuts and halwa is ready to taste. Also Read:How to make Mango Shrikhand,How to make Ghee milk Mysorepak,How to make Unicorn Rainbow Milkshake Read the full article

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