Dates & Walnut cake.

Ingredients:

Walnut                     1/2 cup to 1 cup

Dates                       1/4 kg

Maida                        8 tbsp

Sugar pdr                  8 tbsp

Baking powder         1 tsp

Egg                           2 nos.

Butter                        2 tbsp

Essence (vanilla)        1 tsp

Salt                           1 pinch

Soda Bi carbonate    1 tsp

Boiling water            1/2 cup

Method:

• Cut the Walnuts into small pieces.
• Clean the dates and cut them lengthwise into thin pieces.
• Beat the eggs nicely.
• Sieve Maida with baking powder. Repeat the same minimum 3 times. 
• Boil 1/2 cup water.
• Mix Sugar pdr, butter and Soda bi carb., salt.
• Add boiling water. Mix well.
• Add beaten eggs, add Maida  slowly stir well,
• Add essence.
• Add  walnuts and dates, mix well
• Bake on 180degrees for about 45 minutes.

Dates & Walnut rolls

Ingredients

Walnuts                   1 cup         

Dates                      1 cup  

Eggs                         2 nos. 

Maida                  500 gms           

Butter                   120 gms     

Sugar powder      200 gms 

Baking powder         1 tsp   

         

Method:

• Cut walnut and dates length wise.
• Sieve maida, sugar powder and baking powder.
• Beat eggs in a separate bowl.
• Slowly keep adding the maida and sugar mixture by one hand and keep mixing by another hand.
• Melt butter and mix, then knead it to chapathi atta consistency.
• Now  make small balls(marble size) , keep  it palm press it flat, by thumb, into oval shape keep date and walnut roll it, 
• Try to cover the ends so that just a strip of the date and walnut is seen on the top.
• Preheat oven.
• Take a tray. cover it with a aluminium foil.
• Place these rolls next to each other. Place it in the oven
• Bake for around 15 min till they turn light golden brown.
• Store in an airtight container. 

Rajma

Ingredients:


Rajma(Red Kidney Beans)          1/4 kg
Onions                                         4-5
Garlic                                           5-6 cloves
Adrak                                            2" peice
Tej Patta(Indian bayleaf)                 2  nos

Green chillies                                2-3 nos.

Clove                                           3-4 nos

Dalchini                                           1 piece

Badi elaichi(Black Cardamom)         1 piece

Kasuri methi                                     2 tsp

Jeera(cumin seeds)                           2 tsp

Coriander seeds                               1 tsp.

Cashew                                            2 nos

Chilly pdr                                          1tsp
Turmeric pdr                                     1/2tsp
Coriander pdr                                    2 tsp
Garam masala                                    1/2tsp

Oil                                                   1/2 tbsp

Salt                                                  as per taste

                      

Method:   

• Soak the Rajma in a wide vessel overnight or for 8-10 hrs.
• Cook the rajma well in a pressure cooker with little salt.
• Boil tomatoes, make puree and keep aside.
• Chop onion, garlic, ginger and chilies.
• Pound the cloves, dalchini & badi elaichi to form a course powder.
• Take a kadai. Add oil (1/2 tbsp).
• After it gets heated add 1 tsp jeera. Add coriander seeds, kasuri methi, green chilies, ginger, garlic, little onion(1/2 of the whole).
• Add the cashew & the pound masalas powder. Stir it all well for some time and switch off the flame.
• Let this cool down completely. Grind this well to form the gravy masala in a grinder and keep aside.
• Now take oil in a kadhai. Add jeera, tej patta and the remaining onions, roast well.
• After the onions turn light brown add the ground gravy masala, Stir well for 2 or 3 min and then add the tomato puree.
• Roast well till it becomes darker.
• Now add the chilly pdr, turmeric pdr, coriander pdr & garam masala.
• Take 1 tbsp of the cooked rajma & grind it in a grinder.
• Now add this to the gravy along with the cooked masalas.
• Add the required amount of salt.
• Cook well till it starts getting a tittle thick. When it does switch off.
• Serve it with some finely chopped coriander leaves.
• This goes well with Rice/Jeera chawal or chapattis

Stuffed Okra/Bharwa Bhindi

Ingredients:


Bhindi/Okra         1/2 kg
Onions                 4-5
Chilly pdr              1or2 tsp(depends on the spiciness you want)
Coriander pdr       2 1/2
Turmeric pdr         1/2
Amchur pdr           3/4 tsp
Salt                        1 tsp.
Jeera                      2 tsp
Ajwain                   1 tsp          (carom seeds)
Oil                         2 tbsp.


Method:

• A few hours before you start, wash the Bhindi and wipe each clean and dry it well.
• Cut each bhindi into 2-3 peices of 1" each. Now slit each of that piece vertically only halfway deep so that one side is still intact and the slit is just enough to stuff the masala inside.
• Mix all the masalas-chilly pdr, coriander pdr, turmeric pdr, amchur pdr and the salt in a  small cup.
• Stuff this into the slit bhindis.
• Finely chop the onions.
• Pour oil into the pan. When it gets heated. Add the Jeera and Ajwain.
• After a few seconds add the all the bhindi pieces.
• Fry in a low flame. Sprinkle very little water after some time.
• When approximately 3/4th done, add the onions and fry till the onions are done.
• Serve hot with chapattis or phulkas.

Almond Barfi

I recently ate this amazing Barfi sent by my sister-in-law from Canada. I asked her for the recipe and here it is!


Ingredients:

1. Milk Powder           1/2 cup
2. Almond powder        1  cup
3. Sugar                        1 cup
4. Ghee                         6 tbsp.

Method:

• Boil 1 cup sugar with 1/4 cup water. 
• When it starts to become sticky, add the milk pdr, almond pdr & ghee.
• Keep on stirring under medium heat till it gets the barfi(thick) consistency. If it starts sticking to the bottom add some ghee which will prevent this.
• Pour it on to a greased plate and spread it evenly.
• When still warm, cut into pieces by running a knife through it gently.
• Let it cool and your barfi is ready!

Note: you may also add some finely chopped pistachios in this to make it rich.

Chocolate Ice-cream

Ingredients:

Ice-cream base-2        1 portion(1/3^rd of the whole)

Cut the base(refer recipe) into 3 equal portions. Each of this has to be used as one portion when you are making ice-cream.

Home-made cream    ½ cup

(or Amul Cream)

Method:

•  Cut the base into small portions, and put it in a jar of food  processor or blender(Electric egg beater gives best results) 
• Beat it till it becomes soft and fluffy.
•  Then add 1/2 cup cream beat it for 10 to 15min the quantity becomes more than half. 
•  Then  take an airtight plastic container, pour the mixture, cover it with polythene sheet, fix the lid tightly. 
•  Then keep it in the freezer, the base of the container should touch the base of the freezer.
•  After 6 to 8 hrs the ice-cream is ready!

Note:

For Ice-cream base-2 refer to this link:

http://gyansheel.blogspot.in/2012/06/ice-cream.html

Butter Scotch Ice-cream

Ingredients:

Ice-cream base-1        1 portion(1/3^rd of the whole)

Cut the base(refer recipe) into 3 equal portions. Each of this has to be used as one portion when you are making ice-cream.

Butter Scotch Essence         1/2 tsp
Lemon Yellow color            1/4 tsp

Home-made cream               ½ cup

(or Amul Cream)
Walnuts                               1/2 cup
Sugar(for Caramel)                4 tbsp.
Ghee                                      2 tsp.

Method:

• Heat Ghee in a pan, add sugar. Carefully keep stirring till it becomes dark brown. As soon as it turns dark-brown switch off.
• Add the whole walnuts. Stir it so that all the walnuts are coated with the caramel.
• Remove from the pan and dry it aside, each separately. 
• After it is dry and cool, break it all into smaller pieces. Keep them aside to be added later.
• The remaining caramel in the vessel can be scraped from the pan and made into a coarse powder in a dry grinder and this can be used for garnishing while serving. 
• Now, cut the base into small portions, and put it in a jar of food  processor or blender(Electric egg beater gives best results) 
• Beat it till it becomes smooth. 
•  Then  add the  Butter Scotch Essence.
• Add the color.
• Beat thoroughly till it becomes soft and fluffy.
•  Then add 1/2 cup cream beat till the quantity becomes more than double.
• Now add the caramel coated walnuts in the end and stir it a little gently. 
• Then  take an airtight plastic container, pour the mixture, cover it with polythene sheet, fix the lid tightly.
•  Then keep it in the freezer, the base of the container should touch the base of the freezer. 
•  After 6 to 8 hrs the ice-cream is ready!

Note:

For Ice-cream base refer to this link:

http://gyansheel.blogspot.in/2012/06/ice-cream.html

Black-current Ice-cream

Ingredients:

Ice-cream base-1                                        1 portion(1/3^rd of the whole)

Cut the base(refer recipe) into 3 equal portions. Each of this has to be used as one portion when you are making ice-cream.

Mixed-fruit/Black-current essence                3/4th tsp.
Red color                                                     1/4th tsp.
Blue color                                                     1/4th tsp.
Seedless black-current berries or Munnaka    3 tbsp.

Home-made cream                                        ½ cup

(or Amul Cream)

Method:

• Soak the berries/munnaka for an hour before you start. Remove from water. Press it between a dry cloth so that it leaves all the water. Keep it ready to be added.
•  Cut the base into small portions, and put it in a jar of food  processor or blender(Electric egg beater gives best results)
• Beat it till it becomes smooth.
•  Add the Mixed-fruit/Black-current essence. 
• Then add the red & Blue color.
• Beat thoroughly till it becomes soft and fluffy. 
•  Then add 1/2 cup cream beat till the quantity becomes more than double. 
• Now add the Seedless Black-current berries in the end. Stir well.
•  Then  take an airtight plastic container, pour the mixture, cover it with polythene sheet, fix the lid tightly. 
•  Then keep it in the freezer, the base of the container should touch the base of the freezer.
•  After 6 to 8 hrs the ice-cream is ready!

Note:

For Ice-cream base-1 refer to this link:

http://gyansheel.blogspot.in/2012/06/ice-cream.html

Vanilla Ice-cream

Ingredients:

Ice-cream base-1        1 portion(1/3^rd of the whole)

Cut the base(refer recipe) into 3 equal portions. Each of this has to be used as one portion when you are making ice-cream.

Vanilla Essence         1 tsp

Home-made cream    ½ cup

(or Amul Cream)

Method:

·         Cut the base into small portions, and put it in a jar of food  processor or blender(Electric egg beater gives best results)

·         Beat it till it becomes smooth.

·         Then  add the Vanilla Essence.

·         Beat thoroughly till it becomes soft and fluffy.

·         Then add 1/2 cup cream beat till the quantity becomes more than double.

·         Then  take an airtight plastic container, pour the mixture, cover it with polythene sheet, fix the lid tightly.

·         Then keep it in the freezer, the base of the container should touch the base of the freezer.

·         After 6 to 8 hrs the ice-cream is ready!

Note:

For Ice-cream base refer to this link:

http://gyansheel.blogspot.in/2012/06/ice-cream.html

Ice-cream BASE

For Making Ice-cream first you have to get the base ready

There are 2 types of bases.

Base-1 can be used for all flavors of Ice-creams.

Base-2 is the base only for chocolate ice-cream.

BASE-1 (Common for all Ice-creams, except chocolate)

Ingredients:

Whole / Buffalo milk                               1/2 (half) ltr                  

Corn Flour (level)                                    1 1/2(one &half) tbs  

G.M.S powder (softner)                           1 1/2  (one&half)tbs             

Alliginate (stabilizer)                                1/8 tsp            

Sugar                                                            8  tbs                

Method:

·         Step 1:

                       i.            Boil milk.

                     ii.            Cool it and keep it in refrigerator for 10 to 12 hrs.

·         Step 2:

                       i.            Take a big cup and fill half of it with milk from the above milk. 

                     ii.            In that Add Corn flour      1 1/2 tbs 

                         add GMS pdr               1 1/2 tbs 

                        &  Alliginate                   1/8 tsp.

                   iii.            Mix well.

·         Step 3:

                       i.            Keep the remaining milk for boiling, when it is boiling add 8 tbs Sugar, then take a strainer and pour mixture from step 2, (cup) into the boiling milk.

                     ii.            Continue stirring slowly.

                   iii.            Take care that nothing remains in the strainer.

                   iv.            Continue to stir, let it boil, for 2 to 3 minutes on a slow flame till slightly thick consistency is formed.

                     v.            Remove and cool it, while cooling also continue stirring,

                   vi.            When it is completely cool, to room temperature then pour it in an air tight plastic container. Cover with a thin polythene sheet, then place the lid tightly.

                 vii.            The base is ready to be frozen. 

                   (Note that one hour before, set the freezer temp to its coolest)

               viii.            Place the base container in the freezer, such that container's base is completely touching the base of the freezer. Choose the vessel accordingly too.

                   ix.            After 10 to 12 hrs of freezing the base will be ready.

                     x.            This can be used for all flavors except chocolate.

BASE-2 (For Chocolate Ice-cream)

Ingredients:

Whole / Buffalo milk                               1/2 (half) ltr                  

Sugar                                                           8 tbsp

G.M..S powder                                            1 tbsp       

Vanilla custard powder                             1/2 tbsp    

Corn flour                                                    1 tbsp        

Cocoa powder                                             1 tbsp        

Drinking chocolate                                      1 tbsp          

Alleginate                                                 1/8 tsp        

Method:

·         Step 1:

                       i.            Boil milk.

                     ii.            Cool it and keep it in refrigerator for 10 to 12 hrs.

·         Step 2:

                       i.            Take a big cup and fill half of it with milk from the above milk. 

                     ii.            In that add

G.M..S powder                                            1 tbsp       

Vanilla custard powder                             1/2 tbsp    

Corn flour                                                    1 tbsp        

Cocoa powder                                             1 tbsp        

Drinking chocolate                                      1 tbsp          

Alleginate                                                 1/8 tsp        

                   iii.            Mix well.

·         Step 3:

                   xi.            Keep the remaining milk for boiling, when it is boiling add 8 tbs Sugar, then take a strainer and pour mixture from step 2, (cup) into the boiling milk.

                 xii.            Continue stirring slowly.

               xiii.            Take care that nothing remains in the strainer.

               xiv.            Continue to stir, let it boil, for 2 to 3 minutes on a slow flame till slightly thick consistency is formed.

                 xv.            Remove and cool it, while cooling also continue stirring,

               xvi.            When it is completely cool, to room temperature then pour it in an air tight plastic container. Cover with a thin polythene sheet, then place the lid tightly.

             xvii.            The base is ready to be frozen. 

                   (Note that one hour before, set the freezer temp to its coolest)

           xviii.            Place the base container in the freezer, such that container's base is completely touching the base of the freezer. Choose the vessel accordingly too.

               xix.            After 10 to 12 hrs of freezing the base will be ready.

                 xx.            This base has to be used to make chocolate ice-cream.

Vegetable Cutlet

Ingredients:

Red pumpkin                     250 gm

French beans                     100 gm     

Cauliflower                        100 gm       

Carrot                               100 gm        

Cabbage                           100 gm       

Capsicum                         100 gm        

Green Peas                       250 gm        

Potatoes                           500 gm      

Onions(finely chopped)         6 nos             

Bread                                   1 loaf             

Ginger                                  1"

Garlic                                   6 cloves

Green chillies                        4 nos

Coriander leaves(finely cut) 3/4 cup

Dry masalas:

Red chilly powder               2 tsp

Coriander seeds powder     4 tsp

Garam masala                  1/2 tsp

Amchur powder               1/2 tsp

Safron (optional)                 1 pinch

Method:

• Take bread and make it into pieces by hand and powder it  in a mixie little by little and keep it aside.
• You can grate vegetables like carrot, cabbage,cauliflower,even capsicum or chop it very fine.
• Pressure cook Potatoes cool it and peel the skin and grate or mash it well.
• Pressure cook peas, cool it and mash well.
• Pressure cook all the vegetables. 
• If you have a prestige pressure cooker you can pressure cook each of them by placing them in separate containers. That will make more easier because the water content will be less.
• Care should be taken to drain the water completely, otherwise it will take too many bread crumbs.
• While draining put it in a sieve and keep a vessel under the sieve, you can use the vegetable water like a clear soup. 
• Now mix crushed potatoes, crushed peas, drained & cooked vegetables.
• Grind the Ginger, garlic and green chillies in a small mixie and keep aside.
• Now take a kadai. heat  8 tsp of oil, and add ground masala(GGG) and roast a little and add chopped onion roast it well then add dry masalas one by one then cook it till all the water is evaporated.
• Let it cool.
• Then add  half (1/2) or three fourth of the bread crumps, to it, remaining you need for rolling
• After  adding salt to your taste, mix all the ingredients well.
• Then roll it into small balls & into desired shape , roll it on bread crumbs. 
• Heat the tava, you can use non stick, spread oil. You can cut an onion into half and use it to spread the oil. 
• Shallow fry, cutlets, by putting as little oil as when it is necessary, keep tossing as and when required.
• Remove when it turns golden brown.
• Serve it hot with some ketchup or mint chutney.