Urad Dal Ke Pakode is a tasty recipe made with urad dal and spices. Urad Dal Ke Pakode is a delicious tea time snack recipe accompanied with hari chutney. It is the one of the most easy and quick snack recipe. Urad Dal Ke Pakodes are irresistible because of its crispiness and divine taste.

This is an easy-to-make pakoda recipe which is prepared with urad dal, onion, coriander leaves, and some spices. Serve hot with ketchup or chutney of your choice and enjoy.

This is one of the easiest and delicious lentil fritter recipe which can be made with minimal ingredients and time too. This recipe is tasted like medu vada but totally different from the process of making, medu vada is made with urad dal and rice and urad dal pakode made with dal and semolina.

This urad dal pakode is very famous in UTTRAKHAND, there it's called Pahadi Badhe(पहाड़ी उड़द दाल के बड़े )you can enjoy these pakode during rainy season, I usually made during our evening breakfast(nashta) with chai and green chutney.

What is Urad Dal and it's benefits?

Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free . You can use this dal if you are gluten intolerant.

Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.

- Improves digestion
- Protects heart
- Boosts energy
- Improves bone health
- Strengthens nervous system
- Helps manage diabetes
- Reduces pain and inflammation
- Good for skin and hair

For Soaking Dal : 2 hours
Cook Time : 20 minutes
Total Time : 30 minutes
Author : Jolly Makkar

Ingredients:

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Happy Cooking & Enjoy!!

Rajma Masala Powder is a extremely good mixture of Spices with flavours accentuating from the Spices utilized in it with a slight notice of tanginess from Amchur (Dry Mango Powder) and Soury -candy flavor from Anar Dhana(Dry Pomegranate Seeds Powder).  

Freshly grounded homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans combination at the side of the masala blend and a rich & creamy primarily based totally Rajma Masala curry. 

Now, you need not to be buy it from market, you can make it at home with fresh spices and store in an air-tight container. You can use this Rajma Masala powder with up to 1 month. 

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

   No preservatives,

   Unique Aroma and

   WONDERFUL taste

Author : Jolly Makkar

Cooking time : 5 minutes

Total Time: 10 minutes

Course: Masala / Indian spice

Cuisine: Indian (Punjabi)

INGREDIENTS :

For Rajma Masala Powder :

Dry Red Chillies - 10-12 Nos.

Coriander Seeds - 1/2 Cup

Cumin Seeds - 1 Tbspn

Carom(Ajwain) Seeds - 2 Tspn

Bay Leaves - 3 Nos.

Dry Ginger Powder -1 Tbspn

Black Cardamom - 5-6 Pods

Cloves - 6-8 Nos.

Mace - 3-4 Strands

Nutmeg - 1 No.

Dry Mango Powder (Amchur) - 3 Tbspn

Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbsps

Fennel seeds - 1 teaspoon

INSTRUCTIONS  :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next add Bay Leaves, Cloves, Mace, Fennel and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Rajma Masala Powder into a clean and dry airtight container.
• Store it in the refrigerator for longer shelf life.

NOTES :

• Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Cool the ingredients before grinding it.
• This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "R" so I choose my key ingredients RAJMA and make this easy and flavourful Rajma Masala Powder  and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 
  

  
  

  
  

  Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

  
  

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• 

Sooji Mawa Gujiya Recipe- A crisp flaky deep fried pastry stuffed with  khoya or mawa, coconut and dry fruits. A popular traditional North Indian sweet which is a must to make especially during festive holidays times (Holi, or famous during wedding times).

Trust me, this is the first time in my life I have tried my hands on sooji mawa gujiya recipe. I bet you just can't resist these golden crisp sweet beauties when you tried my recipe at your home😍

Check out the video recipe of Sooji Mawa Gujiya - 100% crispy

What Is Gujiya?

Gujiya is a deep fried flour pastry stuffed with khoya, dry fruits and coconut. Popular not only in UP, but they are widely made in Rajasthan, Madhya Pradesh and Bihar 

These sweet dumplings has the filling of mawa in north. And, the Maharashtrian version goes with semolina or suji, and coconut filling. And I made a combination of version of these two in one.

How to store it?

Once the Gujiyas are out from the hot ghee to oil, allow them to cool completely. Then, transfer them into a clean airtight container and store them up to a week at room temperature. They stay very well in refrigerator up to a 15 days.

 You can try more INDIAN lip-smacking sweet desserts recipes 

Kesari Angoori Rasmalai

Til Gud ki Patti 

Pheni Kheer

Doodh Peda

Ingredients :

Instructions :

How to make Sooji Mawa Gujiya

 1. Take Plain flour in a mixing bowl, make a hollow pit in it, mixing ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set.

For stuffing:
2.Heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium. Take powder sugar in a bowl, take out semolina, pour over the sugar. 

3. Roast dry fruits, such as cashews, almonds for 1 to 2 minutes. Then take out and keep in the same bowl as boora  and semolina. Slightly roast dessicated coconut, in hot pan for half a minute. Keep in same bowl.

4. Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium. Add raisins to the bowl,

5. Take cardamoms coarsely grind them and add into bowl. Mix all ingredients well.

6. Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter.

7. Take the poori. Put stuffing in the poori, grease edges of poori with water. Close it with fork or pinch it with ur fingers, keep the gujiya in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate.

Check Out The Video  Of How to make Mawa at home 

8. Heat oil to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise. 

9. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.

 

Important Tips: 

• To make Stuffing roast all the ingredients well.
• To make the dough crisp and flaky, always mix ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Then add water and knead into a soft dough
  
• Do not knead the dough to soft or too stiff. It should be such so that is rolled out nicely even without dry flour or ghee. Always allow the dough to rest for 30 minutes for best results.
•  Ensure the dough is covered with clean damp kitchen towel all the time to avoid drying.
• While making the filling, always add sugar once the mawa cools completely. You can also use moulds to make the gujiyas.
• While shaping the gujias, always apply water to the edges of the rolled dough using fingers. Or you can also use small brush and then press to seal. This ensures proper sealing of the edges avoiding the filling to break open while frying.
• Keep the moulded gujias covered with a clean damp cloth to avoid drying, until the batch is ready to fry.
• Always deep fry them on medium low heat. Never ever fry them on high heat as it will burn them and pastry will remain uncooked within. Frying them on low heat makes them crispier.
• Do not overload the pan while deep frying the Gujiya, do it in batches. Also, each batch will take 15-17 minutes to cook.
•  
  

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "M" so I choose my key ingredients MAWA and make this delicious Sooji Mawa Gujiya and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

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Happy Cooking & ENJOY!!
 

Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.

This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.

It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.

Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.

* making chenna by curdling the milk

* Shaping and cooking the angoori rasgulla

* Making ras or sweetened milk to dunk the rasgullas.

The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.

It will be good fro 3-4 days in fridge, keep it in fridge

Prep Time : 5 mins
Cook Time : 45 mins
Total Time : 50 mins
Course : Dessert
Cuisine Bengali, Indian
1 CUP = 250 ml

Ingredients

For making angoori rasgulla

* 4 cups full fat milk
* 2 tablespoons lemon juice or curd
* 4 cups water
* 1.5 cups sugar

For making ras

* 4 cups full fat milk
* 3/4 cup sugar
* 1 teaspoon cardamom powder
* 1/2 teaspoon saffron strands
* 1/2 `cup chopped toasted nuts

Instructions :

* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates

* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.

* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.

* pinch into tiny balls and shape into mini rasgullas.

* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.

* Remove the rasgullas from syrup, and let cool thoroughly.

Thickening milk to make rabdi

* When the almonds are blanching, take milk in a thick bottomed pan or kadai.

* Bring the milk to a boil on medium heat stirring at intervals.

* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.

* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.

* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.

* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.

* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.

* Add the sliced almonds. Reserve a few almonds for garnishing.

* Also add the saffron infused milk.

* Stir again. Keep simmering the reduced milk at a low heat.

* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.

* Switch off the heat and then add rose water or kewra water

* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.

* You can also serve angoori rasmalai warm or at room temperature.

 

PIN THIS RECIPE for your future help 💓

Masala Jeera Soda is a refreshing Indian summer drink made using cumin seeds and other ingredients such as black peppercorns, sugar, black salt,mint powder, chaat masala, soda and lemon juice are used.

You can also add in soft drinks such as Pepsi, apple juice etc in place to soda to add a twist to it.

If you have noticed yet, there are so many different kinds of Summer drinks I have uploaded on my blog as well on my YouTube channel, that will give you sudden relief from the unbearable and scorching heat

VIDEO RECIPE OF MASALA JEERA SODA WITH 2 ways of premixes

This is super easy to make it and made with just few ingredients.

This is super refreshing and healthy too. As I have added sugar in it, you can add jaggery too.So, if you are looking to make something new to sip on for this Summer evenings, you have to give this drink a try!

Here are some more Summer drinks : Imli ka Sharbat, Rose Mojito, Rose Watermelon Drink, Rooh Afza Thandai Lassi, Watermelon Slushie and many more

What are its Health Benefits?

1) Jeera Soda, is a great digestive drink. As in Summers, digestion is a most common problem, this drink helps a lot.

2) Jeera Soda drink it once in a whole day, whever you like or good after your meals or in the evening.

3) It is also good for acidity. Along with the acidity, it also gets rid of bloating. 

Masala Jeera Soda Premix - 2 ways

* Powdered form

The recipe and ingredients is totally same except sugar  and the different way of presenting the dish.

 * Liquid Form

The above premix 1 powder cooked with sugar and water. 

Course: Beverage
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 people
Author: Jolly Makkar

Ingredients

* 1/2 cup Cumin Seeds
* 1 tablespoon Black Peppercorns
* 1 cup Granulated Sugar
* 4 teaspoon Black Salt
* 4 teaspoon Chaat Masala
* 1/4 teaspoon Mint Powder
* 1 cup Water
* 1 tablespoon Lemon Juice
* Plain Soda (as required)

Instructions :

PREMIX 1

* Dry roast cumin seeds and black peppercorns until slightly browned.

* Remove the pan from heat and let it cool.

* Grind the roasted cumin seeds and peppercorns to make a coarse powder. Sieve it properly.

*  Mix all masala's - above powder jeera powder, chaat masala and black salt.

PREMIX 2 

* Dry roast cumin seeds and black peppercorns until slightly browned.

* Remove the pan from heat and let it cool.

* Grind the roasted cumin seeds and peppercorns to make a coarse powder. Sieve it properly.

*  Mix all masala's - above powder jeera powder, chaat masala and black salt.

* Transfer this powder in the pan.

* Add sugar, black salt and chaat masala.

* Add water and cook to a make thick syrup. lastly add 1/4 tsp mint powder.

* Store this syrup in a glass syrup.

* Add ice cubes in a glass.

* Add lemon juice and 2 tablespoon syrup in the glass.

* Top the glass with soda and served immediately

 

 Happy Cooking & Cheers 🍹🍹💓

Imli ka Panna is a tangy, sweet & sour refreshing summer cooler made using tamarind pulp & sweetened using sugar and seasoned with few spices. This is similar to traditional Rajasthani beverage “Amlana”. 

This drink is so refreshing, absolutely delicious and very healthy drink to cool off during a hot summer. 🌞 From boosting your immunity to keeping your liver and heart safe from diseases, tamarind do your health a world of good. 

VIDEO RECIPE OF IMLI KA SHARBAT

Tamarind is rich in fiber and has no fat content. Studies suggest that eating tamarind daily might actually help in weight reduction since it contains flavonoids

Tamarind is a rich source of magnesium, potassium, iron, vitamin B and provides other essential amino acids, antioxidants and vitamin C to  the body. It is great for digestion and when combined with sugar & cumin, it acts as a natural coolant in summers.

This is one such refreshing drink which I used to make it on a regular basis in the months of summer. This imli ka panna drink will surely help you make tasty and tantalizing 100% natural drink at home. 

Imli ka Panna Preserve

You can make a preserve of Imli ka Panna and use it as when required. Store this focus in refrigerator for 15-20 days. When ready to use, just add 5-6 tbsp of concentrate or adjust according to your taste in serving glasses and top up with ice and water. Add a few mint leaves to give more freshness to the drink.

In India, Imli or tamarind are profoundly used in curries and sambar dal. Here are few summer recipes that you might like to try apart from 

Aam ka panna

Kache aam ki khatti-meethi Chutney  (Chundo) 

Roohafza Sharbat

Rose Watermelon drink

Sparkling Lemon Iced Tea

Video recipe of Rose Mojito

Course  : Summer Drinks(beverages)
Preparation Time  : 10 minutes
Cooking Time  : 30 minutes
Total Time  : 40 minutes
Cuisine  : North Indian

Author : Jolly Makkar

INGREDIENTS:

HOW TO SERVE :

This month letter is I for season 2 A to Z Challenge, I choose IMLI and made this super refreshing and healthy delicious drink

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Hari Mirchi ka Thecha is a Maharashtrian Condiment which is made up with green chillies, garlic,peanuts qad salt. This is simple chutney recipe but so flavourful and very spicy 😬 and specially served with Bhakri, Jowar roti. 

At my home, this is my husband most favourite chutney  recipe. We used to serve with any stuffed parathas or simply amazing with dal chaawal.

This is the first time I made this green chilli thecha, by seeing the recipe of Chef Ranbeer Brar, as he added many spices in it. I added few simple spices according to our taste. This chutney is locally called hirvi mirchi cha thecha. 

The spiciness from the green chili peppers and the extra punch from garlic and peanuts made it an instant favorite. Since that day, I had tried it, it’s been our regular favourite chutney 😬 I often make it at home to serve as a side dish, as it just simply amazing with my everyday meals.

You can use any varieties of chilli in this chutney. My chillies are so hot 🥵 and spicy. You can use light green variety of chilies that are milder in their spice level.

Course : Accompaniment/Chutney/side dish 

Diet : Vegan, Vegetarian

Cuisine : Indian

Total time : 15 minutes 

Prep time : 5 minutes

Cook time : 10 minutes 

Ingredients:

2 tbsp Olive Oil/Peanut Oil 

100 gram fresh Green Chillies – cut in half

12-15 cloves Garlic 

3 tbsp Roasted Peanuts 

1 tsp Cumin Seeds 

Salt to taste

Instructions ;

    1.  Wash the green chilli peppers with water and wipe them with a kitchen towel. Remove their stalk and set aside

   2. In a pan heat oil and add green chillies, garlic, saute them for a minute on high flames. keep stirring at regular intervals.

  3. Roast the peanuts till nicely toasted and fragrant.

  4. Now add roasted peanuts, cumin seeds and saute this until nicely toasted and fragrant.

 5. Then add salt, mix it properly and switch off the flames.

 6. Crush them coarsely in a mortal pastel or a hand pastel.

7. Once everything comes together, it’s ready to serve. Serve with warm paratha or any dish as a side condiments.

This month letter is H for season 2 A to Z Challenge, I choose Hari Mirchi for this and made this "NUTTY,  SPICY AND FLAVOURFUL HARI MIRCHI KA THECHA!!

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Happy Cooking & Enjoy ❤️❤️

Pheni kheer is a must item in the Karwa Chauth Sargi thali or for any special occasion at my home or I usually make it for my big sweet tooth. 😁😁 It is prepared with milk, mild sweet and loaded with dry fruits. It is very light in taste, so easy to make and absolutely delicious dessert that you can served with your everyday meals.

Generally we get readymade Pheni disks in the sweet shops during the time of Karwa Chauth. It is a tradition to have Pheni on Karwa Chauth day along with other sargi items. 

At my In-laws place this Pheni kheer is made during saawan month and can be served as a sweet dish after heavy meals.

What is Karwa Chauth and their significance behind the festival?

Karwa Chauth is a festival celebrated by Hindu women from the Northern and Western India on the fourth day after Purnima (a full moon) in the month of Kartika. On Karwa Chauth, married women, especially in North India, observe fast from sunrise to moonrise for the safety and longevity of their husbands.

Being an Indian , I loved Indian traditions so much and their values behind the festivals are so beautiful and meaningful. I'll share you what we do during karwa chauth in details in other post but for now in short - 

we wake up early in the morning like around 4 a.m, make some delicious food for ourselves which include pheni ki kheer, fruits (like apple/coconut), some sweet like gulab jamun or rasgulla, a glass of water, tea/coffee, dry fruits, any stuffed paratha with curd. I know its sounds so funny that how can we eat this whole some meal in early morning😉 here's my sargi thali in below picture

Well let's go to the Feni Kheer, will share you about Karwa Chauth traditions in other post with some beautiful clicks. 

Pheni is a wonderful traditional milk based dessert which can either be served chilled or can be relished hot too. It is very easy to make and hardly takes few minutes to prepare. Do try this creamy and rich feniya ki kheer this festival for sure.

PREP TIME : 5 mins

COOK TIME :10 mins

COURSE : Dessert, Karwa Chauth Special, Festival Special

CUISINE : North Indian Punjabi Cuisine

Ingredients:

Pheni/Fenia - 1/2 cup

Milk - 4 cup

Sugar - 1/4 cup sugar (adjust it to your taste)

Chopped Almonds - 12 to 14 pieces

10 Raisins

Instructions :

1. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and add pheni....simmer the milk along with pheni for 5 to 10 minutes till it thickens a little. 

2. Once the milk has thickened a little, add the sugar and chopped dry fruits as of your choice and simmer for another couple of minutes.

3. Turn off the heat, transfer the pheni into another serving bowl. So the pheni is not over cooked on the same pan as it is very hot.

4. After cool down and keep it in refrigerator and serve cold or hot kheer as per your taste,  in my family including me everyone love pheni ki kheer as a cold dessert. 

5. Before serving Garnish with chopped almonds. Tadaa it's ready to serve...So creamy and rich dessert..

This post is little bit late, but I was waiting for the right time now I have got chance to share it with one of the important sweet in Sargi thali is PHENI KHEER and this kheer is the contribution of my A to Z season 2 challenge. This month letter is F earlier i knew only 1 ingredients that is Phalsa- dry berry which is not easily available in Bangalore easily. I was thinking to not to take participate in this month challenge luckily his PHENI box is in my fridge and when i read the word 😍😃 then my mind strike oh wow that;s another ingredients that's start with hindi letter PH or Fa. So I choose it and made this "RICH & CREAMY FENI KHEER"

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Mornings or Evenings in India are incomplete without chai, tea is a most popular drink which is now very popular in the whole world as well. It can be prepared with milk or milk powder or without milk and various types of plain or flavored tea powders. 

What is Chai?

Everyone has their own preference when it comes to chai, the list is really very long. Some like more milk in their chai, some do not like milk at all. Some prefer stronger chai while others would want very little tea flavor in their chai.

Also check out another chai recipe on the blog – Jaggery Chai.

1 cup water

1 cup milk

1 tablespoon black loose tea leaves

2 inch ginger (washed and crushed)

3 green cardamom (crushed)

sugar to taste - 1 tbsp 

Instructions :

1. Heat water in a pan on medium flame. Bring it to boil.

2. The curdling enzyme in ginger will be dilute by now. Crushed it on mortar pestle.

3. Once the water is boil, add the crushed ginger and boil for 30 seconds. This way milk never curdle.

4.  Add the 1 tablespoon of black loose tea  leaves. Boil over medium heat.

5. Add 1 cup of milk at room temperature. Crush the cardamom slightly using a mortar & pestle & add it into chai.

6. Add 1 tbsp sugar, boil over medium flame for 3-5 minutes or until tea is reduced at your desired consistency or color.

7. Switch off the flame, once done. Strain the chai into the cup using a strainer.

8. Serve hot with your favorite snacks and cookies. I love parle g with my chai.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "E" so I choose my key ingredients ELIACHI and make this easy and simple and kadak Adrak Eliachi Chai for this winter season special!!

Did you try this recipe? Click a picture and mention @jollyhomemaderecipes or tag #jollyhomemaderecipes in Instagram or Twitter

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Happy Winters & Enjoy 💜💜

Doodh Peda or Kesar Milk Peda is a traditional Indian dessert made by evaporating full cream milk till all the water from milk is evaporated and only the solid cream like mixture (khoya) is left. Sugar and flavors are added to the mixture and cooked further till all the moisture is evaporated. 

It is then shaped into smooth ball, flattened and garnished with dry fruit and served. The peda can be flavored with saffron, dry nuts, chocolate, coconut or vanilla as per your choice. It is a gluten free dessert and can be consumed during upwaas/fasting/vrat.

These milk peda's taste super delicious and just melt in your mouth. 

WHAT IS PEDA?

Peda is a sweet treat originating from the Indian state of Uttar Pradesh. It consists of khoya, or made with milk, sugar, and flavorings such as cardamom, rose water, pistachio, and saffron.

The town of Mathura in Uttar Pradesh is known for peda as its main specialty. Pedas are typically served during festivals as an offering to gods, although they are enjoyed and consumed throughout the year. 

You can make Peda with Khoya, which is instant sweet but I made this peda recipe with doodh (milk) only. Cool and cook the doodh till it’s thick and then sugar flavoring with kewra (rose water)..tadaa it’s ready 😁 

The whole process of making peda took 40-45 minutes to cook. But making sweets at home is so worth and hygienic too!

If you are looking for more sweets recipe

Motichoor Ladoo 

Besan Ladoo

Kesari Sandesh (Bengali sweet delicacy)

Check out the recipe of Kesar Doodh Peda (No Condensed milk, No Khoya, No milk powder)

This recipe of Kesar doodh peda is so easy and simple to make that it can easily be made for a large crowd. Make this for your next festival gathering during Diwali or Dussehra or Holi and serve to your guests. Kesar pedas can also be served as a dessert at the end of a party meal. 

INGREDIENTS :

1 lire Full Cream Milk

1/2 cup sugar

2 drop Rose water or Kewra

2 Pinch of Saffron and few for garnishing

ghee for greasing palm

Any dry fruits for garnishing

INSTRUCTIONS :

1. In a large kadai or heavy bottom pan, add 1 litre full cream milk (I have already boiled it then reuse the boiled milk). 

2. First boil it on high flame, stir continuously to prevent milk from sticking to the bottom and burning. It will take around 7-8 minutes. 

3. Once the milk boiled, put the heat to medium to low and Keep on stirring continuously to prevent it from sticking at the bottom of the pan. 

4. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk. Add 2 pinch of saffron strands.

5. Further after 30 minutes, the milk will be reduced to half. Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.

6. Now the thickened creamy paste is formed. Add sugar to the mixture.  Mix well . The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.

7. The moisture is evaporated and creamy grainy texture of the milk is left. This is known as khoya. Switch off the heat. (You can remove this khoya, cool it and it can be used to make different variation of sweets and savory dishes.) Add cardamom powder or any other flavors such as vanilla, rosewater. I have used 2 drops of rose water.

9. Let the mixture cool. Knead the mixture with your hands to smoothen it. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball. 

10. Gently flatten the ball by pressing between the palms. ( you can shape the peda with and design them by pressing the peda mold, or fork or toothpick or use a thumb impression, I used to give all designs to my peda). Garnish the peda with dry fruits.

11. Serve the milk peda. The milk peda can be refrigerated for a week in an airtight container and can be enjoyed. 

Few points to make good peda:

• Always use a thick heavy bottom pan vessel or a nonstick pan.
• Use full fat milk only. Boil the milk on low heat first and once it starts boiling put the heat to medium and keep on boiling and reducing the milk.
• Always stir the milk to avoid sticking at the bottom of the pan. Also the layer of cream will be formed so scrap it from the edges and mix it with the boiling milk.
• Once the water from the milk is evaporated and khoya is made, knead the khoya well to make soft peda.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "D" so I choose my key ingredients DOODH and make this easy and simple KESAR DOODH PEDA SWEET for this festive special and my YOUTUBE channel - JOLLYhOMEMADErECIPES reached 1st milestone completed 1000 subscribers!!

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HAPPY COOKING & ENJOY 💜💜

Our Double Chocolate Banana Bread is an easy and delicious banana bread recipe that's moist, fluffy and loaded with chocolate chips. Easy to make, dense and perfect chocolatey indulgence in every bite. Enjoyed it as a snack, breakfast or even desserts too!!

A perfect chocolate lover’s dream come true with this double chocolate banana bread recipe. It can be made gluten-free by using gluten-free baking flour.  It is so comforting and will make you feel cozy with every bite!

HOW TO STORE BANANA BREAD

There are different ways to store your chocolate banana bread. If you don’t have too much of it leftover, wrap it in foil paper and leave it on your cake tin in refrigerator, take it outside just warm it in microwave for 15-20 seconds and enjoy. 

CAN YOU FREEZE BANANA BREAD?

Yes. Tightly wrap banana bread with plastic wrap first and then use aluminum foil to prevent it from getting freezer burned. You may also cut your chocolate banana bread into slices and store it in an airtight container before placing it in the freezer. How long to freeze banana bread? Banana bread will last up to 3 months in the freezer.

Ingredients

2 Cup Whole Wheat Flour

Nonstick cooking spray, for greasing pan

3/4 Cup Dutch-process Cocoa Powder or any cocoa powder

1 tsp Baking Soda

3 Large Very Ripe Bananas peeled

3/4 Cup Vegetable Oil 

1 Cup Sugar

2 Large Egg at room temperature

2 Tsp Pure Vanilla essence

1/4 cup inside the batter + 1/2 Cup Dark chocolate chips on top

½ tsp Salt

crushed walnuts on top (optional)

Instructions :

1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Don't skip the sifting. This will help break apart any fine lumps of cocoa powder or flour.

3. In a large mixing bowl, mash bananas well. Mix in the powdered sugar, oil, eggs and vanilla essence, making sure to bread apart any lumps of sugar.

4. Begin gradually adding the dry ingredients to the wet ingredients. After all wet and dry ingredients are combined well. Do not over mix. Add 1/4 cup chocolate chips into the batter.

5. Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle rest of chocolate chips and crushed walnuts over the top.

6. Transfer to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter. 

7. Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes. 

8. Run a knife along the edges of the pan to loosen the banana bread, and Use the sides of the parchment paper to lift the banana bread out of the pan. Slice and enjoy.

9. Store any leftovers in an airtight container at room temperature. 

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Let’s share the food love & Enjoy 🙂

Aloo Baingan ki sabzi or baingan aloo is a delicious vegan and gluten-free recipe. Made with eggplants & potatoes this tasty dish is very easy to make.

This is purely home-cooked everyday dish which is family favorite veggie especially my son. 

Aloo baingan ki sabzi is a simple yet delicious vegan & gluten-free Indian vegetable recipe. Aloo is the Hindi word for potato and baingan for eggplant so basically, this dish is made by cooking potatoes and eggplants with tomatoes,  and a few spices. This is purely NO Onion NO Garlic Recipe

Even this simple recipe has different variations and I love almost all of them. I usually dry and sometime i usually make curry version, will share the recipe soon with my readers. Today I am sharing the most common method of making aloo baingan also called baingan aloo by many.

To make aloo baingan you need the following ingredients:

• Eggplant: Though aloo baingan is generally made with a baby purple variety, feel free to use whichever variety of eggplant is available to you.
• Potato: Any variety of potato can be used
• Tomato
• Indian Spices - turmeric, coriander, red chilli, salt, garam masala
• Olive Oil or any vegetable cooking oil
• Fresh coriander leaves for garnishing

More Indian Sabzi Recipes like :

Aloo baingan is generally served with Indian bread like roti or paratha with side homemade curd or raita or lassi. Though a lot of people don’t love eggplants, I loved this vegetable even as a kid. It’s one of my favorite vegetables.   

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3 people

Author: Jolly Makkar

Ingredients :

3 medium-sized eggplants chopped into medium-sized pieces

2 medium-sized potatoes chopped into medium-sized pieces

2 medium-sized tomatoes finely chopped

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/2 tablespoon coriander powder

1/2 teaspoon garam masala powder

Salt as per taste

3 tablespoon olive oil or any cooking oil of your choice

coriander leaves finely chopped

Instructions

1. Heat oil in a pan, stir fry the sliced aloo and baingan by adding some salt and turmeric powder. Cover the pan and cook until the potato and eggplants are nicely cooked.

2. Once it is cooked properly, take all potatoes and baingan into the late.

3. On to the same pan, add chopped tomatoes, all the spice powder, and salt. Mix, cover the pan, and cook it until the tomatoes turn mushy.

4. Once the tomatoes are done add potatoes, eggplant. Add garam masala and cover the pan. Cook covered for another 3-4minutes. then switch off the flame.

5. Garnish with chopped coriander leaves and serve with roti/ paratha or rice and dal.

Notes:

1) Make equal size pieces of potatoes and eggplants. 

2) Never add water to cook aloo baingan and let the vegetables get cooked covered in their own moisture.

3) Use a heavy-bottomed pot to make this dish.

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HAPPY COOKING & ENJOY💛💛

Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar. Flavoring can be in many different varieties, like most common being saffron and cardamom. Or sometimes saffron. 

Check out the video of AAM SANDESH

This is very delightful sweet dish, can be melt in your mouth. Last time when I made Sandesh with Kesar it will be finish in just few days. So I decided to make this Sandesh with mango twist.

WHAT IS SANDESH SWEET?

Sandesh is just a soft fudge made with Indian cottage cheese or paneer. It can be flavored with Kesar Sandesh, Nolen Gurer Sandesh, Chocolate Sandesh, Rose Sandesh, Jaggery Sandesh and many more that you can choose from your favorite ingredient or make it simple without any essence. You can make end number of flavours into it. It is pronounced like "SONDESH" 

I have made mango sandesh in two ways one if barfi style and one is flat ladoo style.. both come super soft and fantastic. For barfi, i have set it in fridge for almost 4 hours and for other one I have just cool the mixture in fridge for 1 hour till it firm then I made flat ladoo. 

The thing that should be kept in mind while making Sandesh is to mash the Chenna or Paneer nicely with the heels of your hands till it is smooth and silky.

mango rose lassi

frozen mango yogurt bars

mango rice kheer

mango masala lemonade

mango tutti frutti icecream

mango lassi

Homemade aam papad

To learn more delicious and new recipes, do follow me on Facebook, Twitter and Instagram at your ease.

Recipe Category: Desserts

Recipe Cuisine: Indian

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Serves: 2

Author : Jolly Makkar

Ingredients :

1 liters of full fat milk.

4-5 Tablespoons of lemon juice

Mango pulp of 1 sweet mangoes

1/4 cup of sugar.

A pinch of Saffron strands 

A pinch of yellow color (optional)

1/4 teaspoon of cardamom powder

Some chopped almonds or any dry fruits

Instructions :

1. Heat milk in a saucepan. When the milk starts bubbling, add lemon juice. Stir well and turn off the heat.

2. The milk will curdle within few minutes. You will see the paneer or chenna. After few minutes strain it in cotton lined strainer.

3. Wash paneer with cold water, then press gently with your hand to remove excess water.

4. Hang the cloth with kitchen tap for 30 minutes. Paneer should not become very dry.

6. After 4-5 minutes paneer will become very smooth. Do not knead it with pressure as paneer will loose it's oil.

7. In a non stick pan, add mango pulp, sugar and saffron soaked water. Cook on medium flame for 15 minutes. Add green cardamom powder.

8. After 15 minutes, mango sauce will become thick and silky. Now add the kneaded paneer, mix well. 

9. On very low flame, stir the mixture in every 2 minutes. First paneer will become little liquidy, but after few minutes of stirring it will gradually become thick.

11. After 1 hour, take the mixture out from the fridge and  start making sondesh using your hands take a small lemon size portion from the mixture and start rolling within your palm. Give it any shape of your choice.

12. You will get 6-7 medium sized sandesh. Garnish them with chopped almonds or any dry fruits as you like most.

13. For Barfi sandesh shape - take a butter paper, grease with little ghee, add the mango mixture and make it into square shape. Set it into fridge for almost 4 hours.

This recipe is a part of old group A to Z but comes in new season and that is season-2 yes you read it right...we are in SEASON-2, the time flies so fast. In this season, we are making recipes from A to Z alphabets but this time it would be hindi ingredients like a for aloo, aam, anar and many more as compare to old one english..confused 😁 don't be confused this is gonna be fun unlimited challenge for us and our readers.😍

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HAPPY COOKING & ENJOY💛💛

This frozen yogurt bark with mango is the perfect refreshing snack. It’s so easy to whip up, healthy and packed with protein. You’ll want a batch in your freezer at all times.

This recipe is super simple to make – it’s the perfect recipe to involve your kids in. 

Frozen Yogurt Bars Ingredients

plain yogurt – I personally like using full-fat yogurt for yogurt bars because it’s thicker and a bit more rich, but you can use regular plain yogurt... if that’s all you have and low-fat yogurt  & for my vegans friends can use Greek yogurt.

Sugar or honey – I used sugar in it because my mangoes are not too sweet and if it’s not bough sweet you can use honey too. If you want to keep the recipe super low in sugar you can use plain yogurt without sweetening it, but I think it tastes really good with a little maple syrup.

Mango– you can use any fresh mango chunks  you like, but I love the swirls in it, so I use purée for bars and purée to makes swirls inside the bars 😋😀 you can use any fruits of your choice.

Tutti frutti for garnish - you can use anything, it perfectly goes with dry fruits and great going with coconut flakes

One of my favorite recipes to use to cool off with are these frozen fruit bars. They are so simple to make, and they are better for you than most of the ice cream bars and other frozen treats that you will normally find at the store because they are made with fresh yogurt. 

In my family, we all are big fan of ice cream, but as you all know, ice cream isn’t always the healthiest dessert option. That is why I decided to replicate some of the fresh ice cream bars into this.

You can use the same mango yogurt mixture into popsicles too, I made that way also but forget to click it.

Prep Time : 10 mins

Freezing Time : 4 hrs

Total Time : 4 hrs 10 mins

Course: Dessert

Cuisine: American, Fusion, Indian 

Servings: 3

Author: Jolly Makkar

1 cup = 240ml; 1 tbsp=15ml;1 tsp = 5ml;

Ingredients:

Mango Puree – 1/2 cup

Homemade Curd/Yogurt – 1/2 cup

Sugar – 2 tbsp (according to sweetness of your mango)

Tutti frutti for garnish/crushed dry fruits – 2 to 3 tbsp

Instructions :

1. Peel the mango, chop the pulp and puree the same. I used one ripe mango. Set aside about 1/2 cup of the puree.

2. Line a cake pan or baking tray with parchment paper. I lined my cake tin with the parchment paper.

3. In a blender, add the puree, yogurt and sugar.

4. Blend it once or twice in the high mode or instead of blending you can use the hand whisk an combine them well. And make sure the sugar is dissolved.

5. Now pour this mix into the cake tin lined with parchment paper. Tap it nicely to the mix until it is evenly spread.

6. Take a 2 tbsp of mango puree, add on top of  yogurt mango mixture and make a swirls on it.

7. Next, sprinkle the tutti frutti or your choice of crushed dry fruits on top and freeze it.

8. After 3-4 hours, take out from freezer and CUT them into your favorite shapes and freeze them again. Or You can store them into zip lock bag for longer time.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time THE LETTER "Y" so I choose my key ingredients YOGURT and make this easy and HEALTHY MANGO YOGURT BARS

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STAY HOME AND STAY SAFE

HAPPY SUMMERS & ENJOY 💗💗