Monthly Archives: December 2015

All Recipes / Shakes & smoothies / Summer Coolers — Comments Off on Fresh rose petals syrup (sharwat/drink)
23
Dec 15

Fresh rose petals syrup (sharwat/drink)

Ingredients:

  • Sugar: ½ kg.
  • Water: 150 ml.
  • Fresh rose petals: 50gm.
  • Citric acid: 2 gm.
  • Rose essence: 2 ml
  • Color: raspberry red (optional)

Preparation:

  1. Take a heavy bottom pot, put sugar, citric acid and water, and boil the mixture on medium to high flame till sugar is dissolved. Keep this syrup aside.
  2. Wash and clean rose petals, grind these petals with help required amount of syrup already prepared. Keep this paste aside.

Method:

  1. Take a bowl, keep soup strainer over it.
  2. Spread thin clean handkerchief on the strainer.
  3. Pour ground rose petals paste, and squeeze, rinses with sugar syrup and squeeze again.
  4. Fresh rose petals juice is ready.
  5. Discard the residue left on the handkerchief (Strainer).
  6. Add all sugar syrup, rose essence and color into it.
  7. Transfer these juices into glass bottles.
  8. Fresh rose petals syrup (sharwat/drink) is ready to serve.
  9. You can store this in normal temperature for 2-3 weeks or in a refrigerator for 2-3 months.

How to serve:

  • You can serve this as fresh rose petals sharwat with water.
  • Also serve this with milk, as fresh rose petals milk shake.
    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Ingredients

    Ingredients

    making syrup

    making syrup

    adding citric acid

    adding citric acid

    syrup

    syrup

    keep soup strainer over it

    keep soup strainer over it

    Spread thin clean handkerchief

    Spread thin clean handkerchief

    syrup and fresh rose petals

    syrup and fresh rose petals

    grounded petals

    grounded petals

    Pour ground rose petals paste

    Pour ground rose petals paste

    rinses with sugar syrup

    rinses with sugar syrup

    squeeze

    squeeze

    squeeze

    squeeze

    squeeze

    squeeze

    Fresh rose petals juice and residue

    Fresh rose petals juice and residue

    adding rose essence

    adding rose essence

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

    Fresh rose petals syrup (sharwat/drink)

  • It was a wonderful feeling while preparing this recipe. The recipe with fresh rose petals!
  • Rose petals contain 95% of water, so nutritional value and calorie count is low.
  • It improves metabolism and clears toxins from the body.
  • Make this Christmas memorable to make homemade cake and fresh rose petals syrup.
  • Fresh rose petals syrup is very easy to prepare, very nice, delicious and tasty.
  • Welcome your guest when they arrive and I am sure your guests will enjoy this.
All Recipes / Baking ( Cake, Cookies & Biscuits) / Sweets & Desserts / Tea Time Snacks — Comments Off on Eggless Date Cake
22
Dec 15

Eggless Date Cake

Ingredients:

  • Maida: 2 cups
  • Baking soda: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Salt: 1 pinch
  • Refined oil/ghee: ¾ cup
  • Date: 22-25no.
  • Sugar: ¾
  • Ghee: 1 teaspoon
  • Milk: 1 cup

Preparation:

  1. Discard the seed of date; grind the date coarsely along with ¾ cup of milk. Keep aside.
  2. Sieve Maida and baking soda, baking powder and salt together (sieve 3-4 times). keep aside.
  3. Grind sugar and make powder. Keep aside.
  4. Take a baking tray, put half teaspoon of ghee, and apply ghee all around the container.
  5. Sprinkle one teaspoon of Maida over it. Discard extra Maida. Keep aside.
  6. Take a big mixing bowl, put sugar and date paste.
  7. Mix it well with the help of hand blender/food processor. (About 4-5 minutes).
  8. Add sieved mixture of Maida, baking soda, baking powder and salt.
  9. Mix well, if needed add little amount of milk.
  10. Make a smooth batter.
  11. Add refined oil and mix well.
  12. Now cake batter is ready.

Method:

  1. Choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
  2. Now bake it into pre heated OTG at 160 degree centigrade for about 35-40 minutes.
  3. Bake until toothpick inserted near the centre of the cake comes out clean.
  4. If it sticks, bake further few minutes.
  5. Let it cool; cut the cake into pieces after cooling.
  6. Yum-yum-yummy cake is ready to serve.
  7. Note:
  8. You can bake it simply into pre heated cooker on minimum flame.
  9. Let it cool for some time and transfer into serving disc.
    Eggless date cake

    Eggless date cake

    Ingredients

    Ingredients

    Sieve Maida

    Sieve Maida

    Sieve Maida and baking soda, baking powder and salt together

    Sieve Maida and baking soda, baking powder and salt together

    Ingredients

    Ingredients

    put sugar and date paste

    put sugar and date paste

    put sugar and date paste

    put sugar and date paste

    add little amount of milk

    add little amount of milk

    Add sieved mixture of Maida

    Add sieved mixture of Maida

    Add refined oil

    Add refined oil

    cake batter

    cake batter

    Eggless date cake

    Eggless date cake

    Eggless date cake

    Eggless date cake

    Eggless date cake

    Eggless date cake

    Eggless date cake

    Eggless date cake

  • Christmas is coming and it’s time to make Christmas feast and cake.
  • Nothing is better than homemade cake.
  • Taste of this homemade date cake is really superior and worth putting effort.
  • So decorate your home with Christmas tree, get together with your family and friends.
  • Give them lovely gifts and serve this date cake.
All Recipes / Dal (Indian Lentil) — Comments Off on Garlicky Masoor dal (brown skin lentil/red lentil) dal
21
Dec 15

Garlicky Masoor dal (brown skin lentil/red lentil) dal

Ingredients:

  • Masoor dal: 1 cup
  • Mustard seed: ½ teaspoon
  • Ghee (clarified butter):2 tablespoon
  • Ginger: 1” piece
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Garlic: 1 pod
  • Tomato: 1no. (Medium)
  • Green chili: 1 no.
  • Tamarind paste: a tablespoon
  • Green coriander leaf: 1tablespoon

Preparation;

  1. Clean and Chop garlic, ginger and tomato into small pieces. Keep aside.
  2. Chop green chili and coriander leaves into small pieces. Keep aside.

Method:

  1. Boil Dal with salt, turmeric powder, in the pressure cooker on high flame with 3 cups of water.
  2. Bring to full cooking pressure, reduce to low flame and cook for 3-5 minutes.
  3. Allow cooker to cool and open, add tamarind paste mix well.
  4. Put some water to get consistency of your choice if required.
  5. Boil it for a minute put off the flame.
  6. Add one table spoon of chopped coriander leaves and immediately cover it. Keep aside.

Seasoning:

  1. Take fry pan, put ghee in it.
  2. Add mustard seed, sputter for few seconds.
  3. Add chopped garlic, green chili, and ginger, fry for 1-2minutes.
  4. Transfer the boiled Dal into seasoning and cover it.
  5. Transfer into serving bowl.
  6. Decorate with chopped coriander leaves and fried tomatoes.
  7. Serve hot with roti, or rice.
    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Boil Dal

    Boil Dal

    Add mustard seed

    Add mustard seed

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    fry

    fry

    Transfer the boiled Dal

    Transfer the boiled Dal

    Transfer the boiled Dal

    Transfer the boiled Dal

    add tamarind paste

    add tamarind paste

    Decorate with chopped coriander leaves

    Decorate with chopped coriander leaves

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

  •  Masoor dal (brown skin lentil/red lentil) is incompletes without seasoning with lots of garlic splattered in ghee (clarified butter) and its aroma will linger (spread) the whole house.
  • Garlic has strongest flavor and aroma.
  • It is a powerful natural antibiotic.
  • It reduces blood pressure, lowers the risk of heart dieses.
  • Masoor dal has exceptional nutritional value after soybean.
  • That’s why this recipe has high nutritious value and taste.
  • Absolutely! Delicious!
All Recipes / Paneer Recipes / Punjabi Cuisine — Comments Off on Paneer/fresh cheese (homemade)
20
Dec 15

Paneer/fresh cheese (homemade)

Ingredients:

  • Whole milk: 1 ½ liter
  • Synthetic vinegar/lemon juice /Citric acid/yogurt: 1 -1 ½ serving spoon

Preparation:

  1. Boil the milk; stir continuously so that it should not stick to bottom.
  2. Be careful it does not overflow from the pan, put off the flame.

Method:

  1. Add vinegar into the milk; stir well until paneer and water get separated.
  2. Immediately add little more quantity of vinegar, if it is not fully separated.
  3. Take a bowl, keep soup strainer over it.
  4. Put fine thin handkerchief/paneer strainer cloth on the strainer.
  5. Pour paneer and water on it.
  6. Let the water get drained.
  7. Now take grid of cooker, place this gathered paneer (paneer Potali) on the cooker grid.
  8. Place a plate on the paneer, and put strain water bowl at the top of the paneer. See the photo.
  9. Keep aside for 20-30 minutes.
  10. Open the paneer Potali, homemade paneer is ready to cut.
  11. Paneer is ready to cut, cut into cubes or any shape.
Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

Ingredients

Ingredients

Add vinegar

Add vinegar

Add vinegar

Add vinegar

Add vinegar

Add vinegar

paneer and water get separated

paneer and water get separated

paneer and water get separated

paneer and water get separated

Pour paneer and water

Pour paneer and water

Pour paneer and water

Pour paneer and water

Let the water get drained

Let the water get drained

Let the water get drained

Let the water get drained

Let the water get drained

Let the water get drained

take grid of cooker

take grid of cooker

place this gathered paneer

place this gathered paneer

Place a plate on the paneer

Place a plate on the paneer

put strain water bowl at the top of the paneer

put strain water bowl at the top of the paneer

Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

Paneer/fresh cheese (homemade)

cut into cubes

cut into cubes

All Recipes / Veg — Comments Off on Tapioca (cassava root) and capsicum fry
18
Dec 15

Tapioca (cassava root) and capsicum fry

Ingredients:

  • Tapioca: 100gm.
  • Shimla mirch (capsicum): 100gm.
  • Tomato: 2 no. (Medium size)
  • Onion: 1 no.
  • Mustard oil /cooking oil: 2 tablespoon
  • Ginger: 2”piece
  • Cumin seed: half teaspoon
  • Salt: one teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Chili powder: half teaspoon
  • Garam masala powder: half teaspoon

Preparation:

  1. Take capsicum, discard stem & seeds and slice it. Keep aside.
  2. Peel off and chop tapioca.
  3. Boil tapioca with half teaspoon of salt. Keep aside.
  4. Peel off onion and cut the onion longitudinally. Keep aside.
  5. Chop the tomato and Keep aside.
  6. Chop ginger into small pieces Keep aside.

Method:

  1. Take fry pan, put oil and heat, when it smokes add cumin seeds.
  2. Add onion, and ginger. Stir it and fry for 2 minutes. (Keep it stirring otherwise it may burn).
  3. Add tomato. Stir it and fry for another 2 minutes. (Keep it stirring otherwise it may burn).
  4. Add capsicum. Stir it and fry for couple of minutes.
  5. Now add tapioca, Stir well and lower the flame.
  6. Add the chili powder, coriander powder, turmeric powder, and salt.
  7. Cover until all vegetables are done. Occasionally stir it.
  8. Add Garam masala powder and stir it.
  9. Put off the flame.
  10. Tapioca and capsicum fry is ready for serving.
    Tapioca (cassava root) and capsicum fry

    Tapioca (cassava root) and capsicum fry

    Ingredients

    Ingredients

    Add onion

    Add onion

    Add tomato

    Add tomato

    Add capsicum

    Add capsicum

    add tapioca

    add tapioca

    Add the chili powder, coriander powder, turmeric powder

    Add the chili powder, coriander powder, turmeric powder

    Tapioca (cassava root) and capsicum fry

    Tapioca (cassava root) and capsicum fry

    Tapioca (cassava root) and capsicum fry

    Tapioca (cassava root) and capsicum fry

    Tapioca (cassava root) and capsicum fry

    Tapioca (cassava root) and capsicum fry

  • Tapioca with capsicum is a nice recipe.
  • Tapioca increases red blood cells counts.
  • Capsicum is gifted with anti-inflammatory properties.
  • Eating capsicum results in increased metabolic rate and burns up excess calories.
  • It also provides body with strength to fight infections.
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