CARAMAL YOGURT RECIPE

INGREDIENTS FOR CARAMEL YOGURT

Thick dahi [yogurt] – 250 ml
Condenses milk – 200 ml
Sugar –3 tbsp

METHOD OF PREPARING CARAMEL YOGURT

Melting the sugar in a pan over low flame and spread it on the bottom of the dish. Allow the caramel to cool and solidity.
Blend the yogurt and condenses milk with a blender. Pour this over the caramel. Place the dish in a steamer and steam for 10 – 12 minutes and cool to room temperature. Keep in the refrigerator for 1-2 hours. Just before serving place a plate on the top of the dish and turn over so that the caramel is on the upper side of the steamed yogurt.

MANGO RICE RECIPE

INGREDIENTS FOR MANGO RICE

Mango pulp – 1 cup
Long grained rice – 1 cup
Water – 1 cup
Red chilies – 2
Ghee – 2 tbsp
Cinnamon – 1 piece
Cardamom – 1 piece
Salt to taste

METHOD OF PREPARING MANGO RICE

Mix the mango pulp with the water and stir gently to obtain thin mango mixture.
Soak the rice in this water for 10 minutes. Drain out the excess water and keep aside.
Heat ghee in a pan and put cinnamon, red chilies, cardamom and allow to splutter. Add the rice and fry the rice for 3 minutes.
Add the thin mango mixture and stir gently. Cover the pan with a lid and cook for 20 minutes in low flame. If the grains are a little under cooked add only a few tbsp of water more and cover with a lid again and cook for another 2-3 minutes.
Put off the heat and stir the rice gently.
Serve hot with raita and pappad

RADDISH BALLS IN TOMATO GRAVY RECIPE

INGREDIENTS FOR RADDISH BALLS IN TOMATO GRAVY

Raddish leaves – 2 cups [chopped]
Gram flour – 1 ½ cups
Sooji – 2 tbsp
Green chilies – 2 [chopped]
Oil – 3 tsp
Salt to taste
Oil for frying the balls

FOR THE GRAVY

Onion – 3 [cut into small pieces]
Tomato paste – 3 tbsp
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Cumin seeds – 1 tsp [roasted and powdered]
Red chilli powder – 1 tsp

METHOD OF PREPARING RADDISH BALLS IN TOMATO GRAVY

Mix chopped raddish leaves into the gram flour. Add sooji [semolina], chopped green chilies, salt to taste and mix well with your fingers.
Add 3 tsp of oil and a few tbsp of water to obtain dough which can be shaped into balls.
Divide the mixture into different portions and then shape each portion into small balls.
Heat oil in a pan and deep fry the balls till it become golden brown. Remove the balls and keep aside.
Heat 1 tbsp of oil in a pan and fry the chopped onion till it becomes light brown. Remove the onions from the fire and grind in a mixer grinder.
Heat 2 tbsp of oil in a pan and add the onion paste and fry for one minute.
Add the remaining pastes and the spices and fry for 5 minutes. Add 2 cups of water and salt to taste and cook the gravy 5 minutes.
Drop the vegetable balls into the gravy and serve hot with steamed rice or chapatti.

TOMATO JAM

INGREDIENTS FOR TOMATO JAM

Tomatoes – 4 [chopped]
Lemon juice – 1 tbsp
Sugar – 1 cup
Water – 1 cup

METHOD OF PREPARING TOMATO JAM

Boiled the chopped tomatoes in a bowl till it becomes paste . Add lemon juice and stir continuously, cook for 5 minutes.
Add sugar and cook for 8 – 10 minutes. Allow to cool and fill  in an airtight jar.
[Keep in refrigerator]

ICE TEA RECIPE

INGREDIENTS FOR ICE-TEA

Water – 3 cup
Mint leaves – ¼ cup
Ginger – 1 piece [chopped]
Cardamom powder – ¼ tsp
Sugar-- 8 tsp
Tea leaves – 1 tsp
Lemon grass – 2 [chopped]
Lemon juice – 1tsp

METHOD OF PREPARING  ICE-TEA

Boil the water, sugar and tea leaves. Add chopped ginger, lemon grass, mint leaves and boil another 2 minutes. Remove from the fire and add lemon juice and cardamom powder. Cover the pan with a lid for 8 minutes. Drain the tea and chill.
Serve with lots of crushed ice.

How to make Gajrela [Carrot Halwa]

Gajrela is a traditional North Indian Dessert. It is very delicious. Learn how to prepare Gajrela or Gajar ke Halwa in this easy way.

Carrot – 500 gms [grated]
Sugar – 250 gms
Milk -- 500 gms
Cardamom powder – 1 tsp
Ghee – 1 tbsp
Nuts -- ½ cup [almonds, cashew nuts, and raisins]
Dried whole milk [khoya] – 50 gms


METHOD OF PREPARING GAJRELA [CARROT HALWA]

Boiled the grated carrots with milk at least 30 minutes in low flame.
Add sugar and cook another 15 minutes [or the carrots become dry] Stir continuously.
Add cardamom powder, ghee and nuts. Cook for another 5 minutes and transfer into a serving bowl.
Garnish with grated dried whole milk.
Serve hot