All My Recipe list

  Malai Gujiya Recipe: Ingredients: For the dough: 2 cups all-purpose flour 3 tbsp ghee 2 tbsp milk Salt to taste For the filling: 1 cup heavy cream 1 cup milk powder 1/2 cup powdered sugar 1 tsp cardamom powder 1/4 tsp nutmeg powder 2 tbsp chopped almonds 2 tbsp chopped pistachios Oil for frying Instructions: Make the dough: In a large bowl, mix together the flour, ghee, milk, and salt until a dough forms. Knead the dough for a few minutes until smooth and covered with plastic wrap. Let the dough rest for 30 minutes. Make the filling: In a large saucepan, heat the heavy cream over medium heat until it comes to a boil. Reduce the heat and add the milk powder, powdered sugar, cardamom powder, and nutmeg powder. Stir continuously until the mixture thickens, about 5-7 minutes. Stir in the chopped almonds and pistachios. Let the mixture cool completely. Assemble the gujiyas: Divide the dough into small balls and roll each ball into a thin circle. Place a spoonful of the filling in the ...

  Thandai Macaron Recipe: Ingredients: For the macaron shells: 150g almond flour 150g powdered sugar 75g egg whites 50g granulated sugar Few drops of food coloring (optional) For the thandai filling: 100g unsalted butter, softened 100g powdered sugar 1 tsp thandai masala powder 1 tsp rose water 1 tsp milk Instructions: Make the macaron shells: Sift the almond flour and powdered sugar together and set aside. In a separate bowl, beat the egg whites until foamy and gradually add the granulated sugar. Continue beating until stiff peaks form. Fold in the food coloring, if using. Gradually fold in the almond flour mixture. Transfer the mixture to a piping bag fitted with a round tip. Pipe rounds onto a lined baking sheet and let them sit for 30 minutes to form a skin. Preheat the oven to 300°F (150°C) and bake for 12-15 minutes. Let cool completely on the baking sheet before removing. Make the thandai filling: In a large bowl, beat the butter until creamy. Gradually add the powdered suga...

  Here's a recipe for Chana Dal Pulao: Ingredients: 1 cup chana dal (split chickpeas), soaked for 2 hours 2 cups basmati rice 1 large onion, sliced 3 garlic cloves, minced 1-inch ginger, minced 2 large tomatoes, chopped 2 green chilies, chopped 1 tsp cumin seeds 1 tsp coriander powder 1 tsp garam masala 1 tsp turmeric powder Salt to taste 2 tbsp oil 2 cups water Fresh coriander for garnish Instructions: In a large pan, heat oil and add cumin seeds. When they start to crackle, add onions, garlic, and ginger to the pan. Cook until the onions are translucent. Add tomatoes, green chilies, coriander powder, garam masala, turmeric powder, and salt to the pan. Cook until the tomatoes are soft and mushy. Add the soaked chana dal to the pan and cook for 2-3 minutes. Add 2 cups of water to the pan and bring to a boil. Reduce heat and let the dal cook until tender, about 15-20 minutes. Wash and drain the basmati rice and add it to the pan. Stir to mix. Add 2 cups of water to the pan and bring...

  Here is a recipe for Jackfruit and Spinach Sambar: Ingredients: 1 cup chopped fresh or canned jackfruit 2 cups chopped spinach 1 large onion, chopped 2 large tomatoes, chopped 3 garlic cloves, minced 1 inch ginger, minced 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp urad dal 1 tsp chana dal 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1 tsp sambar powder Salt to taste 2 tbsp oil Fresh coriander for garnish Instructions: In a large pan, heat oil and add mustard seeds, cumin seeds, urad dal, chana dal and let it splutter. Add onions, garlic, and ginger to the pan and cook until the onions are translucent. Add tomatoes to the pan and cook until they are soft and mushy. Add the chopped jackfruit and spinach to the pan. Add turmeric powder, red chili powder, coriander powder, sambar powder, and salt. Stir to mix. Add 2 cups of water to the pan and bring to a boil. Reduce heat and simmer for 10-15 minutes or until the jackfruit is tender and the spinach is wilte...