How to Make Halwasan

Learn how to make Halwason.

Enjoy the home made and easy recipe for halwason. It is a very famous Indian sweet from Khambhat- Gujarat. It is made from fresh cottage cheese so, a very good source of calcium.

Preparation time - 5 minutes
Cooking time � 20 minutes
Makes 15 to 16 pieces (approx.)

Ingredients to make Halwasan:

1 liter milk
2 table spoons semolina
     or
coarse wheat flour
2 table spoon edible gum
2 table spoon ghee
2 table spoon sour curd 
1 cup sugar
1 tea spoon cardamom powder
� tea spoon nutmeg powder � jaifal
� tea spoon saffron strands

For garnishing:

Sliced almonds
sliced pistachio
Cardamom seeds

Method to make Halwasan:

• In a big flat non stick pan heat 1� table spoon ghee, add semolina and cook till it turns pink. Add edible gum and roast for 2 to 3 minutes. Keep aside.
• In another pan add remaining ghee and add sugar, fry till sugar caramelizes. Keep aside.
• In another deep pan heat milk to boil, add sour curd to it and allow it to curdle.
• Mix caramelized sugar and milk mixture to the first pan. Stir continually.
• Let it thick. Add nutmeg powder and cardamom powder and saffron to it. Mix well.
• Let it come at room temperature. Make small balls from the mixture and garnish with sliced almond, pistachio and cardamom seeds.
• Halwasan is ready but it will be advisable to serve it after 24 hours.

How To Make Raj Kachori

Learn how to make Raj Kachori.

As we all know snacks are loved by everyone. So here it's a home made recipe for a delicious snack - raj kachori. We can store it for 10 to 15 days and can be served with different types of chutneys and sprouts. Means an Indian fast food with great nutrition value.


preparation time - 15 minutes
Cooking time - 10 minutes


Ingredients to make Raj Kachori:


For outer layer:


1 cup Refined flour
1 table spoon semolina
Salt to taste
1/2 tea spoon lemon juice
3 table spoon oil
Oil for frying 


Ingredients to serve Raj Kachori:


1/4 cup sweet chutney - Imli ni chutney
1/4 cup green chutney - coriander chutney
1/4 cup whipped curd
1/4 cup par boiled sprouts (mung, cheek beans etc.)
1/2 cup boiled and mashed potatoes
1/4 tea spoon red chilly powder
1/4 tea spoon roasted cumin powder
2 tea spoon garlic chutney
1 finely chopped onion


For garnishing:


Nylon sev
Pomegranate  
Grated beat root
chopped coriander leaves


Method to make Raj Kachori:


For outer layer:

• First of all mix all the ingredients of outer layer and make semi soft dough from it. Knead properly and keep aside for 10 minutes.
• make balls from dough and roll puri from it. 
• Heat oil and fry puri at medium to slow flame. When light brown remove from oil and drain on transparent kitchen tissue.
• Keep a side.

To proceed:

• Break kachori from the middle and spread mashed potato over it. Spread sprouts over it. Now pour sweet chutney, green chutney, garlic chutney and whipped curd over it.
• Sprinkle sev, coriander leaves and grated beat and onion over it. 
• At the end sprinkle red chilly powder and chaat masala over it.
• Very tasty and easy Raj Kachori is ready to serve.
• Repeat the same process for remaining.

Ingredients to make Khajur Imli ki Chutney:


250 gram dates - Khajur
100 gram tamarind - Imli
100 gram jaggery - gud
2 tomatoes 
Salt to taste
2 table spoon red chilly powder
1 tea spoon roasted cumin powder


Method to make Khajur Imli ki Chutney:

• Soak dates and turmarind in luke warm water for 1 hour.
• Boil tomatoes.
• Mix all the ingredients and crush properly.
• Strain and cook for at least 5 minutes after adding dry masala.

Ingredients to make Green chutney:


1 cup chopped coriander 
1/2 cup chopped mint leaves
5 -6 green chilies
2 tea spoon chopped ginger
1 tea spoon roasted cumin powder
1 table spoon curd
            or
1 tea spoon lemon juice
Salt to taste
1 table spoon roasted peanut - crushed


Method to make Green Chutney:

• Crush all the ingredients of chutney by adding sufficient water. 

Ingredients to make Garlic Chutney:


10 - 12 cloves garlic 
3 - 4 table spoon red chilly powder
1 table spoon sesame seeds
Salt to taste


Method to Make Garlic Chutney:

• Mix all the ingredients if garlic chutney and crush in blender after adding some water.
• Try to add least water, and add more when needed.

How to Make Kaju Katli

Learn how to make Kaju Katli.

Sweets are the heart of festivals. Here it�s a homemade recipe for kaju katli. It is one of the most favorite recipes of children.

Preparation time � 10 minutes
Cooking time � 20 minutes

Ingredients to make Kaju Katli:

150 grams cashew nuts
400 gram sugar
� tea spoon cardamom powder
500 gram khoya

For garnishing:

Silver foil (opt.)

Method to make Kaju Katli:

• Grind dry cashew nuts and keep aside.
• Mix grated khoya and sugar properly.
• In a non � stick pan heat the mixture of khoya snd sugar at slow flame. Stir continually.
• Once sugar dissolves, add cashew powder and cardamom powder.
• Cook and stir continually at slow flame. Cook till soft lumps are formed and the mixture leaves the pan.
• Roll on the slightly greased flat surface. Let it cool at room temperature.
• Apply silver foil and cut in desired shape and size.
• All time favorite and hygienic Kaju Katli is ready to serve.

How to Make Shrikhand

Recipe by Naiya Sheth : Learn how to make Shrikhand. This is a typical Indian sweet dish. This homemade recipe contains lots of curd � yogurt, so it is full of calcium. Enjoy this easy and hygienic sweet. You can say it is calcium rich Indian desert.

Preparation time � 10 minutes 

(excluding hanging and keeping time)
Cooking time � nil
Serves � 6 people

Ingredients to make Shrikhand:

� kilo curd or plain yogurt
250 to 300 grams powder sugar
A few strands saffron
1 tea spoon cardamom powder
� table spoon sliced pistachio
� table spoon sliced Almonds

For garnishing:

� table spoon sliced pistachio
� table spoon sliced Almonds
1 tea spoon cardamom powder
A few strands saffron

Method to make Shrikhand:

• Hang curd in a clean muslin cloth overnight in the refrigerator.
• Rub saffron in to � table spoon milk till well broken and dissolve.
• After 6 to 7 hours transfer from cloth to bowl and add saffron, sugar and cardamom powder and mix well.
• Keep aside for 10 to 15 minutes. Again beat properly.
• Add remaining nuts and mix well.
• Transfer in a serving bowl and garnish with almonds, pistachio, cardamom powder and saffron.
• Chill in refrigerator before serving.
• Chilled shrikhand is ready to serve. Serve it with roti or puri.

Diwali Special - Spongy Chocolate Balls With Hot Chocolate Sauce

Learn how to make Spongy Chocolate Balls with Hot Chocolate Sauce. Diwali is one of the biggest festival of Hindus, celebrated with great enthusiasm and happiness in India. Diwali  is called 'Festival of lights'. 

Different colorful varieties of fireworks are always associated with this festival. On this auspicious day, people light up diyas and candles all around their house. They perform Laxmi Puja in the evening and seek divine blessings of Goddess of Wealth.

This is a homemade recipe for spongy chocolate balls with Hot Chocolate Sauce. It is full of surprise. A great combination of chocolate and vanilla is made here, with a great fill of chocolate truffle sauce. If sponge cake is ready it is very quick to prepare this recipe.

Preparation time � 10 minutes
Cooking time � 10 minutes

Ingredients to make Spongy Chocolate Balls with Hot Chocolate Sauce:

1 recipe chocolate sponge cake 

For coating:

1 cup chocolate sauce

For coating:

1 cup melted dark chocolate

For filling:

125 gram grated dark chocolate
100 gram single fat cream

Ingredients to make Chocolate Sauce:

1/2 cup milk

50 gram grated dark chocolate

Method to make Chocolate sauce:

• Mix both ingredients in a microwave safe bowl and cook in microwave till chocolate melts properly.

Method to make Spongy Chocolate Balls  with Hot Chocolate Sauce:

For chocolate truffle:

• Melt dark chocolate in microwave for 50 seconds at MICRO HI.
• Add single fat cream to it and mix well. Keep a side.

For Spongy Chocolate Balls:

• Crumble vanilla sponge cake by hands properly. Add sugar syrup or simple water to it as per taste and make dough so that you can make balls from it.
• Make small equal size balls from it and stuff chocolate truffle sauce inside it. Seal the ball properly. Keep a side.
• Repeat the same process for remaining.
• Now take melted dark chocolate and dip sponge balls to it. Place over butter paper. Repeat the same for remaining.
• Keep in refrigerator for 2 to 3 hours.
• At the time of serving place chocolate balls in a serving bowl and pour hot chocolate sauce over it.
• Sweet and surprising Spongy Chocolate Balls with Hot Chocolate Sauce are ready to eat. 

How to Make Dal Fry

Learn how to make Dal Fry. This is one of the favorite recipes of Indian cuisine, which is served with plane rice or jeera rice. Dal fry is known as dal tadka also.

Preparation time - 10 minutes

Cooking time - 30 minutes

Serves - 4 people

Ingredients to make Dal Fry:

1/2 cup mung dal - yellow

1/2 cup toovar dal

1/2 cup chana dal -gram dal

2 dry red whole chilly

1 tea spoon ginger paste

1 tea spoon garlic paste

1 big onion finely chopped

1/4 tea spoon turmeric powder

1 small blanched tomato finely chopped

Salt to taste

1 table spoon oil

1 table spoon ghee

1 tea spoon cumin seeds

1 pinch asafoetida

For garnishing:

Fresh coriander leaves

To serve with:

Jeera rice

Method to make Dal Fry:

• Wash and soak dals together for at least 30 minutes. (To reduce cooking time.)
• Pressure cook them till the dals are tender. Keep a side; let it come at room temperature.
• In another pan heat oil and ghee and add cumin seeds, when seeds crackle add asafoetida and then add onion.
• Fry till onion turns transparent. Now add ginger garlic paste and whole red chili and stir.
• Add tomato and cook till oil appears. 
• Add properly boiled dals to it. Add spices and cook till boil.
• Garnish with coriander leaves.
• Hot and delicious Dal fry is ready to serve. Serve it with jeera rice.

Navaratri Special - Kalakand

Recipe By Naiya Sheth: The Navratri festival is celebrated across the country to honour Goddess Durga. In Gujarat, the Navratri is one of the main festivals, West Bengal, Eastern India and some parts of North India celebrates Durga Puja during these days.Actually Navratri kicks start the festival season in India, which ends after diwali.

The word Navratra means:


N-Nav chetna A-Akhand jyoti V-Vighna nashak R-Ratjageshwari A-Anand dayi T-Trikal darshi R-Rakshan karti A-Anand mayi MaaNav Durga bless u.
The idea behind Navaratri is the time for cleansing our own evil characteristics like hatred, jealousy, ignorance, anger, greed, violence, etc inside and outside of us. It is important to understand that each of the negative human qualities exists in the form of demons, externally in the invisible sphere. So for the special festival of navratri here it's a home made recipe for Kalakand.


Preparation time - 10 minutes
Cooking time - 10 minutes

Ingredients to make Kalakand:

400 gram condensed milk
2 1/2 table spoon milk powde
500 gram paneer
1/4 tea spoon cardamom powder
1 pinch saffron

For garnishing: 


Chopped almonds
Chopped Pistachio

Method to make Kalakand:

• Mash paneer coarsely and mix in milk powder and condensed milk.
• Heat the mixture in a non stick pan at medium flame. Stir continually.
• When mixture becomes thick and starts leaving the sides of the pan. Remove from flame.
• Spread into a greased plate.
• Sprinkle cardamom powder, almonds,pistachio and saffron over it.
• Let Kalakand cool and than cut in required size and shape.