How to Make Chocolaty Chikoo Shake

Recipe by Naiya Sheth : Learn how to make Chocolaty Chikoo shake. Chikoo/sapota is one of my favorite summer fruits. Chikoo is delicious tropical fruit rich in vitamins and minerals. It is soft and full of antioxidant tannins. It contains natural sugar like fructose and sucrose. It gives replenishes energy and revitalizes the body instantly.

Here it's a sweet n delicious chocolaty chikoo shake recipe. Surprised! Chikoo or chocolate? Yes, as you know I am a chocolate lover, it is a very rich combined taste of chocolate and chikoo together. To give more richness I always add vanilla ice cream with it. It is surely a heavy stomach filler during fasts. A single one is enough. And it's a healthy summer cooler also without any artificial color and flavor. For those who are diet conscious can avoid  ice cream. But normally as I said above I always use 1 1/2 fat milk to cut calories. So what are you waiting for just enjoy this drink tonight.


Preparation time - 5 minutes
Cooking time - nil
Makes - 6 glasses

Ingredients to make Chocolaty Chikoo Shake:

1 liter chilled milk 

3 to 4 big ripe chikoo

2 tea spoon drinking chocolate powder

3 to 4 table spoon sugar

2 scoop vanilla ice cream

6 to 7 ice cubes

To serve with:

Vanilla ice cream

For garnishing:

Drinking chocolate powder

Finely chopped chikoo

Method to make Chocolaty Chikoo Shake:

• Wash and peel chikoo. Chop and remove seed.
• In a big mixture jar add ice cubes, vanilla ice cream, chikoo, 200 ml. milk, drinking chocolate powder and sugar. Churn them properly. 
• Add remaining milk and mix well. 
• Strain and pour in a serving glass.
• Add a scoop of vanilla ice cream and garnish with drinking chocolate powder and chikoo.
• Repeat the same for remaining.
• Sweet and stomach filler Chocolaty Chikoo Shake is ready to serve.

How to Make Kala Jamun

Recipe by Naiya Sheth: Learn how to make Kala Jamun. Normally we are making and eating guab jamun. But here it's a homemade Kala Jamun recipe. You may call it dry and dark version of gulab jamun. In short kala jamuns are dark gulab jamuns made from khoya and paneer. For better result it is advisable to use fresh khoya and paneer - cottage cheese. It can be dip fried in smell free oil also but it is obvious that ghee will give more rich and yummy taste. The plus point of this recipe is that it is dry so easy to carry and store. So enjoy this recipe as sweet or desert. And last but not the least it is very testy and soft when served warm.

Preparation time - 10 minutes
Cooking time - 45 to 50 minutes
Makes - 12 to 15 kala jamuns (approx.)

Ingredients to make Kala Jamuns:

For kala jamuns:

2 cups (250 grams) fresh khoya (mava)

100 grams fresh paneer

4 table spoon refined flour

2 tea spoon cardamom powder

Ghee for dip frying

For sugar syrup:

300 to 350 gram sugar

1 liter water

A pinch saffron

For garnishing:

Desiccated coconut 

Method to make Kala Jamun:

For kala jamun:

• Mix khoya, panner refined flour and cardamom powder in a big bowl and knead properly. Knead for minimum 5 minutes.
• Make small balls from it and dip fry in ghee at very slow flame. STir continually till dark brown in color.
• When ready remove from ghee and drain on absorbent paper and keep a side.

For sugar syrup:

• Add sugar and water in a pan and let it come to boil. 
• Boil till 1 string at low flame. Stir continually.
• Add saffron and keep aside.

How to assemble:

• Dip kala jamun in warm sugar syrup for 4 to 5 hours.
• Remove from syrup and roll in desiccated coconut.
• Sweet and mouth watering Kala Jamun is ready to serve.

Tips:

• Kala jamun can be stored in refrigerator for 7 to 10 days.
• For better result ass 1 to 2 table spoon sugar in jamun mix.
• Even soaked semolina can also be added to jamun. In that case soak 1 table spoon semolina in 2 table spoon warm milk. 

How to Make Phirni

Recipe by Naiya Sheth: Learn how to make Phirni. After lunch or dinner desert is must. Phirni is a perfect choice for desert lovers. Basically Phirni is a traditional rice custard cooked with milk. So it is very rich in calcium. Some people called it firni also. Basically there are different types of phirnies. They may be dry fruit phirni, strawberry phirni, sitafal phirni etc. But here it's a home made recipe for phirni with dry fruits which is cooked in handi.

Preparation time - 35 to 40 minutes
Cooking time - 15 to 20 minutes

Ingredients to make Phirni:

1 liter milk

1/4 cup basmati rice

200 to 250 grams sugar

1 tea spoon saffron

1 tea spoon cardamom powder

1 drop rosewater concentrate

For garnishing:

Sliced almonds

Sliced pistachio

Cardamom powder

Silver foil (opt.)

Method to make Phini:

• Wash and soak rice for 30 minutes. Drain and crush till fine paste in blander.
• Dissolve saffron in about 1 tea spoon warm milk and keep a side.
• Boil milk in a handi, add rice paste and sugar to it.
• Mix well. Cook at low flame, stir occasionally. Ensure there are no lumps.
• Cook till mixture is thick like custard.
• When ready remove from flame add cardamom powder, saffron and rose water. Let it come to room temperature.
• Transfer in a serving bowl and refrigerate till chilled.
• At the time of serving garnish with almonds, pistachio and cadamom seeds and silver foil.
• Serve chilled Phirni as rich desert.

How to Make Caramelized Cold Coffee with Ice Cream

Recipe by Naiya Sheth: Learn how to make Caramelized Cold Coffee with Ice Cream. It is very normal to make cold coffee at home during summer. But here it's a home made recipe for cold coffee with rich taste of caramelized sugar. It is lengthy process to make Caramelized Cold Coffee with Ice Cream, but it is very very good in taste. It is different. So enjoy this yummy recipe tonight.

Preparation time - 2 minutes
Cooking time - 10 minutes
Serves - 4 glasses

Ingredients to make Caramelized Cold Coffee with ice cream:

1 liter milk

2 table spoon corn flour (opt.)

5 to 6 table spoon sugar

2 to 3 tea spoon coffee

4 scoop vanilla ice cream

To serve with:

Vanilla ice cream

      or 

Chocolate /coffee ice cream

For garnishing:

Coffee powder

Caramel sauce

Method to make Caramelized Cold Coffee with ice cream:

• In  a big pan add sugar and start to heat it at very slow flame. 
• At the same time in other pan Mix milk and coffee powder and start cooking it at slow flame.
• Mix corn flour with 1/2 cup cold milk and keep a side.
• Stir sugar continually. When it turns in to golden syrup add hot milk to it very slowly and mix well. Take care while mixing milk with caramel syrup.
• Add corn flour syrup to it and mix well. Cook till boiling temperature. Stir occasionally. 
• Remove from flame and let it cool at room temperature. 
• When cool refrigerate for 3 to 4 hours. 
• At the time of serving add 4 scoops of vanilla ice cream and some crushed ice to it and blend properly.
• Pour Cold coffee in a serving glass and top with ice cream of your choice.
• Garnish with coffee powder and caramel sauce.

Tips:

• I used skimmed milk for coffee, as I always use 1.5 fat milk for my routin needs.
• Corn flour slurry can be avoided if it has to be used for fast, in that case low fat cream can be added at the time of blending.
• 1 to 2 tea spoon drinking chocolate powder can be added if you are a real chocolate lover. In that case chocolate ice cream can be taken and chocolate chips can be taken for garnishing.

How to Make Mango Basundi

Recipe by Naiya Sheth: Learn how to make Mango Basundi. Mango is the national fruit of India. It's the king of all fruits. They are oval and egg shaped fruits with smooth and soft skin. The color of their skin are normally in the combination of yellow, red and green. Fully ripe mangoes are bright orange from inside. Mango is nutritionally rich fruit with unique taste, flavor and fragrance. We love this fruit very much, normally we are use to make " AAM RAS" every day in summer for lunch or dinner. So here it's a home made recipe for yummy Mango Basundi for change. Basundies are very heavy in calories. So I have tried to make it little bit low cal by using corn flour, Yes it is not totally low fat because of sugar and mango pulp. In fact you can use artificial sweetener in stead of sugar. So enjoy this mouthwatering recipe this summer with roti, puri or special double roti. Even it can be served as desert also.

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person

Ingredients to make Mango Basndi:

1 liter milk

350 to 400 gram sugar

4 table spoon corn flour

2 cups mango pulp

(I used Alphonso or kesar mango pulp.)

For garnishing: 

Chopped mango pieces

Sliced pistachio and almonds (opt.)

To serve with:

Roti

Puri

Double roti

Method to make Mango Basundi:

• Pour milk and sugar in a pan and heat till boiling temperature. 
• Dilute 4 table spoon corn flour in 1/2 cup cold milk.
• Add diluted cornflour in it and again cook till boil.
• When thick remove from flame and let it cool at room temperature.
• When cool add mango pulp and mix well. Blend if required.
• Keep in refrigerator till chilled.
• At the time of serving garnish with chopped mangoes and dry fruits.
• Served chilled Mango Basundi with roti, puri or paper thin double roti.

How to Make Methi Malai Mutter

Recipe By Naiya Sheth: Learn how to make methi malai mutter. This is a homemade recipe of tempting and quick vegetable. Methi Malai Mutter is quick and healthy recipe with fresh methi leaves, green peas, cream and Indian spices. It can be served with Indian bread.

Preparation time � 10 minutes
Cooking time � 15 minutes
Serves � 4 people

Ingredients to make Methi Malai Mutter:

3 cups finely chopped fenugreek � methi
4 table spoon oil
3 finely chopped onion
2 tea spoon green chili paste
1 tea spoon ginger garlic paste
1 cup green peas - boiled
1 tea spoon lemon juice
� tea spoon garam masala powder
Salt to taste
� cup cream
� tea spoon cumin seeds

For garnishing:

Chopped coriander
cream
green peas

Method to make Methi Malai Mutter:

(1) Add some salt to methi leaves and mix properly. Keep aside for 5 minutes and remove excess salt water from it.

(2) Heat 1 tea spoon oil in a pan and add methi leaves to it, cook for 2 to 3 minutes covered. When cooked keep aside.

(3) In another pan add remaining oil and add onion. Saut� till they are translucent.

(4) Add chili,ginger and garlic paste and mix well. Now add methi leaves and boiled green peas.

(5) Add salt, garam masala powder and 1/8 cup water, cook for 3 to 4 minutes at medium flame.

(6) Add cream and again cook for 2 minutes at slow flame.

Garnish with coriander leaves and cream. Hot and healthy Methi Malai Mutter is ready to serve. Serve it with Indian bread.

How to Make Khoya Kaju

Recipe By Naiya Sheth: Learn how to make Khoya Kaju. It�s a great homemade khoya kaju recipe from cashew nut. Normally it is made with white gravy. But here it�s a slight variation. It is little bit tasty than the original recipe. And above all it is made in microwave so, easy, quick and healthier also.

Preparation time � 5 minutes
Cooking time � 10 minutes approx.
Serves � 4 people

Ingredients to make Khoya Kaju:

250 grams Paneer
200 grams cashew nuts
1 table spoon desi ghee
2 big onion - grated
2 cardamom
1 stick cinnamon
2 to 3 cloves
1 bay leaves
Salt to taste
1 tea spoon red chili powder
� tea spoon garam masala powder
1/8 tea spoon turmeric powder

For garnishing:

Fried cashew nuts
chopped coriander leaves

Method Khoya Kaju:

(1) In a microwave proof plate or bowl put ghee and cashew nuts and cook for 1 minute at MICRO HI or till cashew nuts are light golden in colour (check in between). Keep aside.

(2) In other microwave proof dish add 1 table spoon ghee and cook for 30 seconds and add grated onion and cook till golden brown in color.

(3) Now add cardamom, cloves and cinnamon, cook for 1 minute at MICRO HI.

(4) Let it cool at room temperature and grind to a fine paste.

(5) Again cook for 1 minute.

(6) Add salt, bay leaf, red chili powder and turmeric powder,garam masala powder and cashew nuts to it.

(7) In other bowl melt khoya in microwave and add to above mixture, mix well.

(8) Add � cup of warm water and cook covered for 5 minutes.

Garnish with fried cashew nuts and chopped coriander. Hot and rich Khoya kaju is ready to serve.

How to Make Kadhai Paneer

Recipe By Naiya Sheth : Learn How to make Kadhai Paneer. This is a homemade recipe for a very famous Indian dish. Kadhai Paneer is prepared cubes of Indian cottage cheese marinated for hours in a special mix of spices and herbs. The gravy of this vegetable is spicy and goes well with all kinds of Indian breads and rice preparation also.

Preparation time � 10 minutes
cooking time � 10 minutes
Serves � 6 people

Ingredients to make Kadhai Paneer:

500 gram paneer
1 � cup sliced onion
1 tea spoon garlic paste
1 tea spoon ginger paste
� cup tomato puree
1 tea spoon red chili powder
1 to 1� tea spoon garam masala powder
2 table spoon oil
salt to taste

For garnishing:

Grated paneer
Chopped coriander

Method to make Kadhai Paneer:

1. Cut paneer into triangles, Keep a side.

2. Heat oil in a kdhai and add sliced onion, fry till onion till golden brown in colour, and crisp.

3. Add ginger and garlic paste and mix well. Add tomato puree and cook for few minutes.

4. Add red chili powder, salt and garam masala powder and mix well. Add � cup water.

5. Add paneer and cook until coated with thick gravy.

6. Garnish with grated paneer and chopped coriander.

Hot and tasty Kadhai paneer is ready to serve. We can serve it with any type of Indian bread or rice recipe.

How to Make Baingan Bhartha

Recipe By Naiya Sheth: Learn how to make Baingan Bhartha. This is a homemade recipe for winter special hot and delicious vegetable. Normally Baingans are not loved by kids and youngsters, but Baingan Bhartha is a very testy and healthy winter celebration.

Preparation time - 5 minutes
Cooking time � 25 minutes
Serves � 4 people

Ingredients to Make Baingan Bhartha:

1 large eggplant
1 onion � finely chopped
1 tea spoon crushed garlic
2 big tomatoes � finely chopped
1 tea spoon roasted cumin powder
1 tea spoon dry coriander powder
1 � table spoon red chili powder
� tea spoon turmeric powder
Salt to taste
3 table spoon oil

For garnishing:

Finely chopped coriander leaves

Method to Make Baingan Bhartha:

1. Rub � tea spoon oil on the eggplant and bake in an oven till the skin shrinks and the liquid starts oozing from the Baingan. (About 20 to 25 minutes at 300 deg C.)
2. Remove from oven and let it cool at room temperature.
3. Mean while heat the remaining oil in a pan and add chopped onion to it, fry till onion is translucent. Add garlic paste and again fry for 1 minute.
4. Add chopped tomatoes and fry till the mixture becomes homogeneous.
5. Add all dry masala and cook for 2 minutes.
6. Peel off the bengan and mash it.
7. Add the meshed Baingan and cook for 2 minutes.
8. Garnish with chopped coriander.
9. Hot and delicious Baingan Bhartha is ready to serve. Serve it with bajra ni roti / makai ni roti or paratha.

How to Make Bharwa Bhindi in Microwave

Recipe by Naiya Sheth : Learn How to Make Bharwa Bhindi in microwave  � As you know ladies finger is one of the most favorite Indian vegetable. Here another homemade recipe for delicious Bharwa Bhindi in microwave.

Preparation time � 10 minutes
Cooking time � 10 minutes
Serves � 4 people

Ingredients to make Bharwa Bhindi:

500 grams small bhindi � ladies finger
1 onion � finely sliced
� tea spoon cumin seeds
3 table spoon oil
1 tea spoon lemon juice

For stuffing:

1 � to 2 tea spoon red chili powder
1 tea spoon cumin seeds
2 table roughly crushed roasted peanuts
2 table spoon roughly crushed sesame seeds
1 tea spoon dry mango powder
2 tea spoon dry coriander powder
1 tea spoon garam masala (opt.)
� tea spoon turmeric powder
� tea spoon roasted cumin powder
Salt to taste
1 tea spoon caster sugar

For garnishing:

Chopped coriander leaves

Method to make Bharwa Bhindi:

1. Make slit on each bhindi ans keep aside.
2. Heat one tea spoon oil in a microwave proof bowl and roast all the ingredients of stuffing for 30 seconds at MICRO HI.
3. Stuff each bhindi with above masala and keep the remaining aside.
4. Heat the remaining oil in a microwave proof bowl and add cumin seeds to it. Cook for 1 minute at MICRO HI. Add onion to it and again cook for 1 � to 2 minutes at MICRO HI.
5. Add stuffed bhindi to it and cook covered for 3 minutes at MICRO HI. Stir well and again cook for 2 to 3 minutes at MICRO HI.
6. When bhindi is cooked add remaining stuffing masala and sprinkle some water and cook for 3 minutes at MICRO HI.
7. Sprinkle lemon juice and mix well. Garnish with chopped coriander leaves.
8. Hot and tempting Bharva Bhindi is ready to serve. Serve it with fulka rotti.

How to Make Aloo Dum

Recipe by Naiya Sheth : Learn How to Make Aloo Dum: Here Aloo Dum is one of the favorite Indian vegetable recipes. It is more popular in kids and youngsters. So, enjoy great recipe for aloo dum at home.

Preparation time � 10 minutes
Cooking time � 20 minutes
Serves � 4 people

Ingredients to make Aloo Dum:

10 to 12 small - baby potatoes
2 to 3 onions � finely chopped
2 table spoon grated coconut
� tea spoon ginger paste
1 tea spoon green chili paste
� tea spoon cardamom powder
� cup whipped curd
1 tea spoon garam masala powder
1 table spoon poppy seeds � khuskhus
1 � to 2 tea spoon dry coriander powder
� tea spoon cumin powder
1 tea spoon red chili powder
Salt to taste
Oil for frying potatoes
2 table spoon oil

For garnishing:

Chopped coriander leaves

Method to make Aloo Dum:

1. Make fine paste from green chilies, ginger, cardamom, poppy seeds and coconut.
2. Pars boil baby potatoes. Keep at room temperature. Peel them and prick them with fork.
3. Fry them in hot oil till it turns to light brown. Drain on an absorbant kitchen tissue and keep aside.
4. Heat oil in a pan and fry onion in it till light brown.
5. Add above paste to it and fry till oil seperates.
6. Add chili powder, cumin powder and dry coriander powder. Mix well and cook for 5 minutes.
7. Add whipped curd, salt and fried potatoes. Add � cup water and let it cook for at least 10 minutes. After the gravy is thick add garam masala powder and mix well.
8. Garnish with chopped coriander leaves.
9. Hot and spicy Aaloo Dum is ready to serve. Serve it with roti, naan or kulcha.

How to Make Potatoes in Curd Gravy

Recipe by Naiya Sheth: Learn How to Make Potatoes in Curd Gravy. Potatoes are loved by everyone. So, here it�s a homemade recipe for all time favorite potatoes and curd � Potatoes in curd gravy.

Preparation time � 10 minutes
Cooking time � 20 minutes
Serves � 5 people

Ingredients to make Potatoes in Curd Gravy:

3 medium potatoes � boiled and peeled
1 cup curd or yogurt � whipped
1 tea spoon red chili powder
Salt to taste
� tea spoon dry coriander powder
� tea spoon turmeric powder
� tea spoon garam masala
1 pinch asafoetida � hing
8 to 10 curry leaves
1 � cup water
� tea spoon ginger paste
� tea spoon garlic paste
1 tea spoon cumin seeds
1 tea spoon mustard seeds
� tea spoon wheat flour
1 table spoon oil
� cup corn flour slurry

For garnishing:

Chopped coriander leaves
Green chilies � slits

Method to make Potatoes in Curd Gravy:

1. Heat oil in a pan and add cumin seeds and mustard seeds in it. When they crackle, add ginger and garlic paste and curry leaves.
2. Mix all dry herbs in water and add it in to the pan. Let it cook for 2 minutes or till boiling.
3. Mix corn flour slurry and whipped curd and add them to the pan. Cook for another 5 minutes, stir continually.
4. Add remaining water and chopped potatoes. Add wheat flour and stir well.
5. Cook for at least 10 minutes at slow flame. Garnish with green chilly slits and coriander leaves.
6. Hot and tangy Indian style Potatoes in curd gravy is ready to serve.
7. Serve it with chapattis or roties.

How to Make Navratna Korma

Recipe by Naiya Sheth : Learn How to Make Navratna Korma. This is a great Indian vegetable dish with white gravy. Navratna korma is a rich vegetable with a great combination of vegetables and fruits.

Preparation time � 15 minutes
Cooking time � 20 minutes
Serves � 6 people

Ingredients to make Navratna Korma:

2 cups green peas � boiled
1 carrot � chopped and boiled
� cup tomato sauce
� cup whipped curd
� cup cream � may be single fat
3 table spoon butter
1 small boiled potato � chopped
1 small apple � chopped
1 banana � chopped
2 slices pineapple � chopped
10 to 15 cashew nuts
20 raisins
1 table spoon ghee
Salt to taste

For Garnishing:

Glazed cherries
Chopped coriander leaves

Dry Masala:

1 tea spoon cumin seeds
2 tea spoon poppy seeds � khuskhus
1 tea spoon cardamom seeds

Wet Masala:

1 big onion
� cup grated coconut
3 to 4 green chilies

Method to make Navratna Korma:

1. Grind dry and wet masala separately, keep aside.
2. Chop all the fruits finely. Heat ghee in a pan and fry cashew nuts in it. Drain it and keep aside.
3. Add btter to ghee and heat, add wet masala and fry for 2 minutes, now add dry masala, tomato sauce and salt. Fry for 2 minutes again.
4. Add boiled vegetables and mix well. Add whipped curd and cream to it.
5. Allow to thicken a little and add chopped fruits, cashews and raisins.
6. Boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese, glazed cherries and coriander leaves.
8. Hot and rich Navratna korma is ready to serve. Serve it with roti, naan or kulcha.

How to make Shahi Paneer

Recipe by Naiya Sheth : Learn how to make Shahi Paneer � cottage cheese is a very good source of calcium. So, here it�s a homemade recipe of paneer. Shahi Paneer can be served with nan, paratha or kulcha.

Preparation time � 15 minutes
cooking time - 30 minutes
Serves � 6 people

Ingredients to make Shahi Paneer:

250 grams paneer � cottage cheese
3 table spoon butter
1 onion � chopped vertically
1 tea spoon ginger paste
1 tea spoon green chili paste
4 tomatoes finely chopped
� tea spoon cardamom powder
� cup whipped curd
� tea spoon red chili powder
� tea spoon garam masala
� cup milk
2 table spoon tomato sauce
Salt to taste

For garnishing:

Grated paneer
Chopped coriander

Method to make Shahi Paneer:

1. Chop paneer in to 2� fingers.
2. Heat 1 � table spoon butter and add onion, ginger, green chilli and cardamom powder to it. Fry for 3 � 4 minutes.
3. Add chopped tomatoes and cook for 7 � 8 minutes with cover.
4. Add curd and cook for 5 minutes. Add water and let it cool at room temperature.
5. Blend in mixie till smooth.
6. Heat remaining butter, add above gravy and other ingredients expect milk and paneer.
7. Boil till thick gravy.
8. At the time of serving, heat gravy, add paneer and milk and boil for 3 to 4 minutes.
9. Garnish with coriander and grated paneer.
10. Hot and rich Shahi Paneer is ready to serve.

How to Make Corn Potato Fitters

Recipe By Naiya Sheth : Learn how to make Corn Potato Fitters. Some times we are helpless when un expected guests are there. Defiantly we want to serve some thing yummy but quick. So here it's a homemade recipe for mouth watering Corn Potato Fitters. This recipe is very easy and quick to make. It can be served as quick snack or starter also. Sweet corns are there in market for whole year. So it's a easy recipe with all available ingredients. 

Preparation time - 10 minutes
Cooking time - 15 minutes
Serves - 4 person


Ingredients to make Corn Potato Fitters:


2 cup grated raw potatoes 
1 cup boiled sweet corn
1 cup grated onion
1/2 cup fresh bread crumbs
3 table spoon red chili sauce
4 to 5 finely chopped green chilies
1 tea spoon ginger paste
1/4 cup finely chopped coriander
Salt to taste
Oil for frying


To Serve with:


Tomato ketch up
Kabab chutney
Lachha onion


Method to make Corn Potato Fitters:

• Mix all ingredients of fitters in a bowl.
• Add fresh bread crumbs as needed.
• Make equal size fitters from it. 
• Heat oil in a pan and dip fry fitters in it at medium flame. 
• Fry till golden brown. When ready remove from oil and drain on absorbent  Tissue.
• Serve hot Corn Potato Fitters with tomato ketch up, kabab chutney and onion.

How to Make Chocolaty Paneer Stick

Recipe by Naiya Sheth : Learn how to make Chocolaty Paneer Stick. Again a sweet chocolaty paneer recipe is here. Actually paneer is a very good source of calcium. If it is difficult to give milk to your kid in daily life try this chocolaty recipe with goodness of paneer. I am sure kids will have it very easily because of chocolaty taste. And above all it is very easy to make it. If paneer is ready it will surely take 5 to 7 minutes to make it. I always use low fat milk to make paneer so Chocolaty Paneer Stick is good for elders also. Even children can make it themselves. So, try this yummy recipe for desert or kids party. 

Preparation time - 15 minutes
Cooking time - nil
Makes - 8 to 10 sticks (approx.)


Ingredients to make Chocolaty Paneer Stick:


100 grams paneer
5 table spoon powder sugar
1 table spoon cocoa powder
1 tea spoon coffee powder (opt.)
2 table spoon drinking chocolate powder
3 to 4 drops vanilla essence
8 to 10 ice cream sticks


For coating: 


Silver balls
Colored balls
Aluminium foil 


Method to Make Chocolaty Paneer Sticks:

• Mix all ingredients in a mixing bowl.
• Make equal size balls from it.
• Press them on ice cream properly.
• Spread silver balls and colored on a flat plate and roll sticks on them. 
• Cover sticks with aluminium sticks.
• Refrigerate for 1 hour. 
• Cool and yummy Chocolaty Paneer Sticks are ready to serve. 

How to Make Stuffed Tomato

Recipe by Naiya Sheth : Learn how to make Stuffed Tomato. Normally we are making stuffed tomato as vegetable. But here in this home made recipe it's different. We are going to make stuffed tomato as snack or starter. It has to stuffed with paneer - cottage cheese and sprout. A healthy cool starter.

Preparation time - 15 minutes
Cooking time - nil
Serves - 4 servings


Ingredients to make Stuffed Tomato:


4 big red tomatoes
100 grams fresh paneer 
1/4 cups mung sprouts
Salt to taste
1/2 tea spoon white pepper powder
1/2 small capsicum finely chopped
1/2 tea spoon roasted cumin powder


For garnishing:


Fresh mint leaves


Method to make Stuffed Tomato:

• Cut tomatoes in two equal parts and remove pulp from them.
• In another bowl mix grated paneer, sprouts, capsicum and spices.
• Stuff above mixture to tomato and refrigerate for 1 to 2 hours.
• Garnish with fresh mint leaves and serve cool Stuffed Tomato as snack or starter.

How to Make Fruity Rasgulla

By Naiya Sheth : Learn how to make Fruity Rasgulla. Surprised! A recipe of rasgulla and fruits. Yes it's a homemade recipe for fruity rasgulla. It is a very quick and easy recipe, even kids can make it. My son loves to help me sometimes so he can easily make this recipe. And if left over rasgulla is available it will be more easier and quicker. So enjoy this innovative fruity desert.

Preparation time - 10 minutes
Cooking time - nil


Ingredients to make Fruity Rasgulla:


8 big spongy rasgulla
1 cup chopped fresh fruits
(mango, papaya, banana, pineapple etc.)
16 black grapes
1/4 cup pomegranate seeds


For garnishing:


Fresh mint leaves
Whipped cream


Method to make Fruity Rasgulla:

• Divide rasgulla in 2 equal parts.
• Remove excess sugar syrup from it by pressing slowly.
• Arrange chopped fruits, grapes and pomegranate seeds over them.
• Garnish with whipped cream and mint leaf.
• Repeat the same for remaining. Keep in refrigerator for 2 to 3 hours.
• Serve cool Fruity Rasgulla as desert or as sweet in kids party.

How to Make Methi Pakoda

By Naiya Sheth : Learn how to make Methi Pakoda. Hummm yummy and spicy Gujarati peoples all time favorite Methi Pakoda is here. So it's a homemade recipe for delicious pakoda with dip. Normally it available on road side shops also, but may be oily and unhygienic. Basically Methi - fresh fenugreek pakoda is an Indian snack recipe with lots of methi and coriander leaves and gram flour - besan. They are crispy and rich in goodness of methi and coriander.

Preparation time - 10 minutes

Cooking time - 5 minutes

Serves - 4 person

Ingredients to make Methi Pakoda:

1 1/2 cups finely chopped methi - fenugreek leaves

1 1/2 cups chopped coriander leaves

8 to 10 finely chopped green chilies

1/4 tea spoon turmeric powder

Salt to taste 

2 cups besan 

3 to 4 table spoon curd

1/2 tea spoon soda bi carb

2 to 3 table spoon oil

Oil for dip frying

Ingredients to make Dip:

1/4 cup curd

1/2 cup water

2 table spoon besan

A pinch turmeric powder

Salt to taste

2 to 3 green chilies finely chopped 

1 tea spoon oil

1/4 tea spoon mustard seeds

4 to 5 curry leaves

To serve with:

Curd 

Green chutney

Method to make Methi Pakoda:

• In a bowl mix methi, coriander, curd, salt, green chilies, 1 1/2 table spoon oil and mix well.
• Add besan and make thick better of pouring consistency with the help of water.
• Sprinkle soda bi carb on the surface of better and pour another 1 1/2 table spoon hot oil  over it. Beat properly for 2 minutes.
• Heat oil in a  pan and drop spoon full of better in hot oil for frying. Repeat the same for remaining. Fry till light brown at medium flame.
• When ready remove and drain on absorbent tissue. 
• Serve ho and delicious Methi Pakoda with dip, curd and green chutney.

Method to make dip:

• Mix besan, water and curd in a bowl and whisk it. Add salt, green chilies and turmeric powder to it. 
• Cook it till boiling temp.
• In another vessel heat oil and add mustard seeds, let them crackle. Add curry leaves and transfer the contains to dip. Again cook for 2 minutes.  

How to Make Rasgulla

By Naiya Sheth : Learn how to make Rasgulla. As we all know rasgulla is a very famous bengali sweet. Normally Indian recipes - sweets are very popular but among them bengoli sweets are very yummy. It is made from paneer - cottage cheese so, rich in calcium also. 

Preparation time - 10 minutes
Cooking time - 10 minutes
Makes - 12 to 15 rrasgulla


Ingredients to make Rasgulla:


Fresh homemade paneer from 1 liter milk 
1 tea spoon refined flour
2 cups sugar
4 cups water
A pinch cardamom powder


Method to make Rasgulla:

• Make fresh paneer at home and remove excess water from it.
• Add refined flour to it and knead it very well till soft textured dough. The more you knead the softer your rasgulla will be.
• At the same time prepare sugar syrup. To make it mix cardamom powder, sugar and water together in cooker and cook till boiling temperature. 
• Make equal size small balls from paneer dough. Try to make small balls.
• Drop the balls in to hot sugar syrup. Cook them for 7 to 8 minutes covered.
• After that add 2 to 3 table spoons water and again cook for 7 to 8 minutes at medium flame or till rasgullas are cooked properly.
• Press down the rasgulla and if comes back to original shape it is cooked.
• Let them cool at room temperature in cooker. When cool refrigerate.
• Garnish cool and sweet rasgulla with saffron. 

Tips for soft and rich rasgulla:

• Cow milk will give better result.
• Garnishing can be done with sliced almonds, saffron and sliced pistachio.
• In stead of dry fruits rose essence also can give different effect.

How to Make Mung Dal Tikki

By Naiya Sheth : Learn how to make Mung Dal Tikki. A very testy and innovative recipe from mung dal. Here it's a homemade recipe for yummy and spicy stuffed tikkies. It can be served as starter, Evening tea time snack or as breakfast also. It is very testy and healthy. It is served with sweet chutney, curd and green chutney. so, it can be served as hot chaat also. 

Preparation time - 15 minutes

Cooking time - 20 to 25 minutes

Ingredients to make Mung Dal Tikki:

For outer layer:

500 grams boiled and mashed potatoes

1 tea spoon ginger paste

2 tea spoon green chili paste

Corn flour for dusting

Salt to taste

For stuffing:

1 cup mung dal soaked and boiled

8 to 10 green chilies finely chopped

1 tea spoon ginger paste

1 table spoon oil

Salt to taste

Finely chopped coriander leaves

1/4 tea spoon asafoetida 

1 tea spoon red chili powder

Oil for shallow frying

For garnishing:

Green chutney

Sweet chutney

Whisked curd

Chaat masalo

Red chili powder

Nylon sev

Chopped coriander

Finely chopped onion

Method to make Mung Dal Tikki: 

For outer layer:

• Mix all ingredients of outer layer excluding corn flour in a bowl.
• Mix well and make equal size balls from it. Keep aside.

For stuffing:

•  Heat oil in a pan and add green chili paste and ginger paste to it. Now add roughly crushed boiled mung dal to.
• Add Spices and mix well. Add some water if needed.
• Remove from flame and cool at room temperature.
• When cool make small equal balls from it.

How to assemble: 

• Take a mung dal ball and cover it with potato ball properly.
• Seal it and make tikki from it.
• Repeat same for remaining.
• In a non stick griddle - tavi shallow fry all tikkies till light brown. Apply some oil around. 
• In a serving dish take a tikki and pour sweet chutney, green chutney and whisked curd.
• Sprinkle some chaat masalo and red chili powder as per the taste.
• Garnish with chopped coriander, oinon and nylon sev.
• Hot and tempting Mung Dal Tikki is ready to serve.

Tips for Mung Dal Tikki:

• Stuffing can be of your choice. For example - green peas stuffing, fresh coconut stuffing etc.
• Tikkies can be dip fried also.

How to Make Chocolaty Paneer Balls

By Naiya Sheth : Learn how to make Chocolaty Paneer Balls. We all knows that paneer is very essential for our day to day calcium requirement. So here it's a home made recipe for Chocolaty Paneer Balls. The main ingredients of this recipes are paneer - cottage cheese, dates, cocoa powder and coconuts. And of course lots of dry fruits. So enjoy this quick, healthy and easy recipe.

Preparation time - 10 minutes
Cooking time - 10 minutes


Ingredients to make Chocolaty Paneer Balls:


500 grams chopped dates
500 grams mashed paneer - cottage cheese
500 grams grated coconut
100 to 150 grams powder sugar
2 table spoon cocoa powder
2 table spoon chopped and roasted cashew
2 table spoon chopped almond
2 table spoon chopped walnut


For garnishing:


Silver foil (opt.)


Method to make Chocolaty paneer Balls:

• Roughly crush dates.
• Mix all ingredients in a bowl properly.
• Heat above mixture in a pan at slow flame till sugar dissolves.
• Remove from flame and keep aside. Cool at room temperature.
• When cool make small balls from it and cover with silver foil.
• Sweet, healthy and mouthwatering Chocolaty Paneer Balls are ready to serve.

How to Make Creamy Paneer at home

By Naiya Sheth : Learn how to make creamy paneer at home. Yes, it is very easy and quick to make paneer at home. It little tricky but healthy and of course economic. As it is made at your own kitchen you can take all hygienic material and take care of fat also. I always use 1.5 fat milk for drinking or for making curd also. And of course for making paneer also. 

Preparation time - 2 minutes

Cooking time 5 to 7 minutes

Ingredients to make Creamy Paneer at Home:

1 liter milk

Lemon juice

   or

Curd as needed

Method to make Creamy Paneer at home:

• Heat milk in a thick bottom pan. Stir occasionally.
• Let it come to boil.
• When boiled remove from flame and keep aside for 5 minutes.
• Add whisked curd or lemon juice slowly. Don't forget to stir continually.
• Add lemon juice or curd till the whey get separated.
• Strain in a clean muslin cloth and make sure to drain all water.
• Wash with water to remove lemon taste.
• Transfer in a plate and cut in required shape and size.
• Rich and creamy paneer at home is ready to serve.