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.