Ingredients:

• 450g tin condensed milk
• 2 tbsp rosewater
• 50g pista
• 284ml tub double cream
• 3 small, ripe mangoes

Method:

Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.Pour into pyramid moulds. Freeze, then cover with cling film.serve it as cool.


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 Ingredients:

1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled)
4 teaspoons sugar
A dash of ground ilachi

 Method:

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 Ingredients:




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Ingredients:

2 1/2 cups (500 ml) milk
1/4 cup milk powder
1/2 cup condensed milk
1/4 cup sugar
1 cup alphonso mango pulp

 

Method:

   Combine all the ingredients except the mango pulp in a non-stick pan and mix well.Bring this mixture to a boil  and then simmer for 10 minutes till thickens. Cool completely. Add the mango pulp and mix well.Pour into 6 individual kulfi moulds and freeze till set. Unmould and serve.

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Ingredients:

Papdi -14
Boiled potato - 1 medium size
Onion - 1 finely chopped
Curd /Plain yogurt - 1 cup (thick)
Red chutney
Green chutney
Sweet tamarind chutney
Roasted Cumin Powder
Red chilli powder
Chaat masala
Salt
Fine sev
Coriander leaves

Method:
Cook potatoes till soft and cut it into cubes. Finely chop onions and coriander leaves.Whisk curd with a little salt and sugar to taste.First arrange the papdis on a plate. You can arrange any number of papdis. I arranged 7 papdis.Top it with chopped boiled potatoes.On top of it add finely chopped onions.Drizzle red chutney, green chutney and sweet chutney on top of it.Top it with chilled curd. Sprinkle chaat masala, cumin powder, red chilli powder and a little salt. Again drizzle a little of all the three chaat chutneys
Garnish with fine sev and finely chopped coriander leaves. Serve immediately.

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Ingredients:

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs

Method:

Mix all the ingredients very well with the minced meat and refrigerate for two hours Now make small patties of the mix and deep fry. Serve the Galouti Kebab hot with onion rings and mint chutney or tomato ketchup.

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Powdered Cashews – 1cup
Powdered Sugar – 1/2cup(diabetes use stevia)
Milk Powder – 1/2 cup
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops




Take a pan and add water to it and bring water to boil. Take another pan that will sit well on top of the bottom pan. The water in the bottom pan is boiled.The top pan is used for cooking/heating so that it is not intense and direct heat. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective. and bring the water to boil.Once hot, add in the Powdered Sugar and Milk Powder in the top pan. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through. Pour the Cashew Powder in a mixing bowl. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl. Add the Cardamom Powder and mix them all well.If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water. Start kneading by adding a little water at a time. Knead till it forms a dough and the cashew starts letting oil go. Grease hands and rolling pin for easier rolling.Roll out the dough to the desired thickness on to a wax paper to avoid sticking. Cut the rolled-out dough into desired shapes. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes. serve at room temperature.

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Ingredients:

2 tsp sprouted chawli (bajra\ lobhia)
2 tsp sprouted kala chana (brown chick peas)
2 tsp sprouted moong (whole green gram)
2 to 4 tsp soaked soyabeans for 4 hours
2 tsp soaked chana dal (split bengal gram) for 2 hours , 100 grams rice flour (chawal ka atta)
100 gms soya flour
2 potatoes, boiled , peeled and mashed and 1 teaspoon cumin seeds (jeera)
50 gms home made butter
salt and chilli powder to taste
5 tsp sesame seeds (til)
1/2 tsp asafoetida (hing)
oil for deep-frying

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Ingredients:

Method: 

Raw Bananas – 2(500gms)
Red Chili Powder – 1tsp
Turmeric Powder – 1/4tsp
Salt to Taste
VepuduKaram– 1 1/2tsps
Oil – 10tsps



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Ingredients:

Method:

Wash and Soak the tamarind in 1 glass of water for 1 hour. Extract the tamarind juice from the soaked tamarind using water.Strain the tamarind using a fine mesh. Now add the remaining water, saunf, poppy seeds, grated coconut, grated mango, neem tree flowers,roasted chanadal, jaggery, cantaloupe and watermelon seeds. Mix well until the jaggery dissolves completely. Allow it to sit for 30 mins so that all the flavors blend together. Serve cold.

Note: 

usually ugadi Pachadi is made in a mud pot.

Ingredients:

Method:

Ingredients:

2 Medium Sized Cups Fine Rice
1.5 Medium Sized Cups Grated Unripe Mango
4 Medium Sized Green Chillies Cut Into Vertical Slices
1 Table Spoon Curry Leaves
1.5 Table Spoon Minapappu ((Urad Dal)
1/4 Tea Spoon Turmeric
1.5 Tea Spoon Ginger Garlic Paste
4 Red Chillies
1.5 Tea Spoons Salt
1/2 Tea Spoon Jeelakarra (Cumin Seeds)
1/2 Tea Spoon Avalu (Mustard Seeds)
4 Table Spoons OilMethod:
Boil 2 Cups of Rice in 3.5 Cups of Water until Rice is almost cooked. Ensure that Rice is not overcooked and gets sticky, Rice should be well cooked and shouldn't be sticky.Transfer the cooked Rice to a big plate and let it cool.Heat oil in a pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Red Chillies, Curry Leaves, Green Chillies to it. Fry them for a while and add Minapappu (Urad Dal). Fry the ingredients until Minapappu turns light golden brown color and add Ginger Garlic Paste. Fry the ingredient 2-3 minutes and Turmeric powder and turn of the heat immediately. While the Oil is hot add grated Mango and keep it aside.Add Salt to the Rice and mix the Fried Oil ingredients in the Rice.Mix well and serve.Thanks for Visiting womenspage.in

Ingredients:

• 2 C lukewarm water
• 1 C buttermilk
• 1 1/2 Tbsp yeast 
• 1 1/2 Tbsp salt
• 1/3 C white sugar
• 6 1/2 C AP flour
• 1 C  dried cranberries
• zest from two large organic oranges
  
• butter 

Metthod:
 Mix all the dry ingredients together.  Mix in the cranberries and orange zest.  Mix in the liquids; keep going until ALL the flour is incorporated.  Cover loosely and allow to rise until the dough rises and collapses ,2-5 hours. It's much easier to use the dough when it's allowed to cool in the fridge overnight, but you can go on to the next step right away if you need to.Shape the dough, and put it in your greased baking pan.  Allow to rise for at least an hour.  Twenty minutes before you're going to bake the rolls, preheat the oven to 375F.  Bake the rolls on a center rack for 30-45 minutes, until golden brown.

Ingredients:

• Prawns- 250 gm
• Red chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger - A small piece
• Green chillies - 3 nos (chopped)
• Garlic pods - 4 nos
• Curry leaves - 2 string
• Salt to taste
• Grated coconut -1/2 cup
• Crushed dried red chilly - 4nos
• Shallots ( sliced ) - 5 nos
• Coconut oil - 5 tsp
• Water - 1 cup
• Kudampuli ( Gambooge ) - 2 pieces
• Mustard seeds - 1/2 tsp

  Method:

  Clean the prawns and marinate it with 1/4 tsp turmeric powder and little salt and keep it aside for about 10-15 minutes.Heat Coconut oil in a pan and add mustard seeds and when it pops up, add curry leaves and crushed dry red chillies and fry for one minute.Add sliced shallots, chopped green chillies, crushed ginger and garlic and saute till shallots become soft and transparent. Then add prawns along with water, grated coconut , red chilly powder, kudampuli and enough salt and cook covered for about 10 minutes in a medium flame.After 10 minutes cook uncovered for another 2min till the thoran becomes dry and then remove from the flame.

Ingredients:

100g butter
150g sugar
50g sour cream
3 eggs
1tsp Lemon zest
210g cake flour
1tsp baking powder

Method:

Wash and cut kiwis into small sizes.Grease with butter and line the base of cake tin with baking paper.Beat butter, sugar till pale and fluffy.Add in yogurt and mix well.Add egg one at a time, combine well.Fold in flour and baking powder and lemon zest slowly combine and mix well.Pour cake batter into prepared pan and smooth out the top.Arrange kiwis on top of the cake batter – decorate this to make it nice and pretty.Bake at preheated oven at 180c for 60-80mins or until a skewer comes out clean.Dust the cooled cake with some icing sugar.and serve it as cool.

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urad dal - 1/4 cup (kandi pappu)
Moong dal - 1/4 cup (pesara pappu)
Channa dal - 2 tbsps (senaga pappu)
Green chilies - 2, slit length wise
Ginger, finely minced
Haldi - 1/4 tsp (turmeric pwd)
Coriander seeds - 1/2 tsp (crushed)
Tomato - 1, chopped
Ghee - 3 tsps
Cumin seeds - 1/2 tsp
Hing - large pinch (inguva)
Dry red chilies - 1 or 2
Red chili powder - 1/2 tsp
Curry leaves

Method:

In a pressure cooker, add 2 cups of water and add the three dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to till you get the consistency of your choice.Remove onto a serving bowl and keep aside while you prepare the tempering.Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and turn off heat and pour this over the dal.
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Ingredients:

Ingredients:

1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrots
1/4 cup chopped celery
2 tbsp chopped spring onions
3 to 4 cauliflower florets
4 cups vegetable stock
2 tbsp oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 tsp finely chopped green chillies
2 tbsp finely chopped cabbage
2 tbsp finely chopped cauliflower
2 tbsp finely chopped capsicum
2 tbsp finely chopped carrots
2 tbsp finely chopped tomatoes
1 tbsp finely chopped mint leaves
1/2 tbsp finely chopped coriander
2 tbsp cornflour dissolved in 1/2 cup water
salt to taste
1 tbsp soy sauce
1/4 tsp black peppercorns powder
fried noodles