Food Mazaa Plus

How to Make Boondi Recipe ( बूंदी की रेसिपी ) Ingredients for Boondi Recipe 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. cardamom powder 6-8 chopped almonds ghee to deep fry Perforated flat spoon about 5" diameter Method : Boil the sugar and water together. Add a tbsp. of milk to bring up the scum. Remove scum and boil liquid till the syrup is sticky between the fingers. Keep aide, but keep warm for use. Make batter with gram flour, which should not be too thin. The batter should evenly coat the back of a spoon when dipped in it. Heat ghee, hold perforated spoon a little above the hot ghee and pour some batter on the spoon. Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. Pour back remaining batter and wipe spoon. Stir the boondis in the ghee gently and fry till crisp but not brown. Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup. Spread on a wide plate, add cardamom powder, almonds a...

How to Make Karanjia Recipe ( करंजिया रेसिपी ) Ingredients for Karanjia Recipe For Cover : 1 cup plain flour (maida) 1 tbsp. ghee water to knead For Filling : 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. poppy seeds (khuskhus) 1 tsp. cardamom powder 1 tbsp. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method : For Cover : Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Mix flour and ghee well. Add enough water to make soft pliable dough. Keep aside. For Filling : Roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness. Make small (4 ") rounds, not too thin not too thick. Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together. Make all in the same way. Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both sides. Drai...

How to Make Mitha Khaja Recipe ( मीठा खाजा रेसिपी ) Ingredients for Mitha Khaja Recipe 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp. cardamom powder 1 tbsp. ghee ghee to deep fry Method : Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable. Break into approx. 20 parts. Knead each with palm and roll into 4" rounds. Make many tiny slits with knife or fork on each on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while. The khajas will become crisper and harder as they cool. Store in airtight container after cooling completely. Making time : 45 minutes Makes : 20-25 pieces

How to Make Shankarpara Recipe ( शंकरपारा रेसिपी ) Ingredients for Shankarpala Recipe 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method : Warm the water, sugar and ghee together till sugar dissolves. Add maida and knead into a soft pliable dough. Divide dough into 4 parts. Roll into chappatis 1/3" thick. Cut with a cookie cutter or knife into small diamond shapes. Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour. Deep fry in hot ghee over slow flame till light golden brown. Drain well and keep aside till cool. Store in clean, dry containers. Making time : 45 minutes. Makes : 2 1/2 cups.

How to Make Spicy Khaja Recipe ( चटपटी खाजा रेसिपी ) Ingredients for Spicy Khaja Recipe 2 cups gram flour 1/2 cup plain flour 2 tsp. red chilli powder 1/2 tsp. omam seeds (ajwain) 1/2 tsp. cumin seeds 1 tbsp. coriander very finely chopped 1 tbsp. oil salt to taste oil to deep fry Method : Mix both flours together. Make a well in the centre, add all other ingredients, except oil to deep fry. Mix them well in the flour. Add enough water to make a soft pliable dough. Divide dough to make small (4" diameter) thin rounds. Prick on both sides with a fork. Allow to dry on a clean cloth for 25-30 minutes. Deep fry in hot oil till a light browning appears. Do not over fry. Drain and cool completely before storing. Making time : 30 minutes Makes : 25-30 pieces

How to Make Sweet Kachori Recipe ( मीठी कचौरी रेसिपी ) Ingredients for Sweet Kachori Recipe For Filling : 200 gms. khoya 50 gms milk powder 1/2 tsp.nutmeg-cardamom-cinnamon powder For Cover : 250 gms. plain flour 1 tbsp. cornflour 30 gms. ghee For syrup : 250 gms. sugar 1 cup water 1 big pinch saffron Ghee for deep frying Method : Mix ingredients for filling. The mixture should be soft and crumbly. Mix ingredients for cover. Using water knead to a pliable dough. Cover with a wet cloth. Keep aside Boil sugar and water adding a tbsp. of milk to clear the syrup. Boil till the syrup is slightly sticky between the fingers. Strain. Crush and add the saffron. Keep aside. Make 15 to 16 flattish balls of the mixture. Divide dough also into 15 to 16 parts. Roll one part into a puri, place one mixture ball in the centre. Pull up all the sides to seal the mixture and press in centre. Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brow...

How to Make Gulab Jamoon Recipe ( गुलाब जामुन रेसिपी ) Ingredients for Gulab Jamoon Recipe 500 gms. khoya 125 gms. plain flour 1/4 tsp. baking soda 1/4 cup milk 1/4 tsp. cardamom powder 1 pinch saffron strands 250 gms. sugar ghee to deep fry Method : Crumble the khoya. Sieve in the flour and soda together. Mix in the cardamom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make balls of even size. Makes about 25-30. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warn over boiling water before serving. To make the syrup : Take the sugar in a heavy pan and add water to just cover the sugar. Boil and add a tbs...

How to Make Mava Burfi Recipe ( मावा बर्फी रेसिपी ) Ingredients for Mava Burfi Recipe 500 gms khoya 300 gms. powdered sugar 1 tsp. cardamom powder 2 sheets silver foil (edible) Method : Mash khoya. Mix in the sugar. Put into a heavy saucepan. Cook on slow flame, stirring continuously. Cook till the mixture is a very soft lump.* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Cool a little. Spread on the working board silver foil carefully and evenly. Make incisions with knife to cut in the desired size and shape. Note : Burfi is usually cut into 1 1/2 inch squares. Variation : To make chocolate mava burfi: Follow till * as above. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. chocolate colour. Roll both parts separately. Place the chocolate on the mava layer. Roll lightly. Continue as for Mava Burfi Serves : 25 helpings Time required : 1/2 hr. Shel...

How to Make Pedas Recipe ( पेड़ा रेसिपी ) Ingredients for Pedas Recipe 500 gms. khoya (mawa) 300 gms. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. cardamom powder cookie mould Method : Grate khoya. Powder sugar. Mix together in a skillet. Heat on low flame, stiring continuously. Cook till mixture thickens. It should form a very soft lump. Cool for 10 minutes. Add cardamom powder & colour. Mix well. Take a small fistful of mixture. Form a ball. Press into the cookie mould. Turn out carefully. Press 2-3 slices of pista on the centre. Repeat for remaining mixture. Note on khoya. Khoya is available in most Indian sweetmeat stores anywhere. Making at home consumes time but isn't that difficult. Boil milk on high flame in a large heavy saucepan till water evaporates, leaving a soft lump. Stir frequently while cooking. OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by 1/2. Boil till a soft lump is ...

How to Make Easy Rasgulla (Rossogolla) Recipe ( आसान रसगुल्ला (रोसोगुल्ला) रेसिपी ) Ingredients for Easy Rasgulla (Rossogolla) Recipe 1 liter milk 1/2 tsp. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method : Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate. Gently knead into a soft dough by passing between fingers. Make twelve equal sized balls of the dough. Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and ...

How to Make Rava (Semolina) Ladoo Recipe ( रवा (सूजी) लड्डू रेसिपी ) Ingredients for Rava (Semolina) Ladoo Recipe 1 cup rava 3/4 cup sugar 2 tbsp. ghee 1/4 cup milk Method : Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time. Add cardamom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos. Serves : 12 helpings Time required : 1/2 hr. Shelf life : 15 days

How to Make Khajur Burfi or Rolls Recipe ( खजूर बर्फी या रोल रेसिपी ) Ingredients for Khajur Burfi or Rolls Recipe 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dry fruits (badam, cashew, pista) 1/2 cup dry desiccated coconut Method : Break up khajur coarsely Add milkmaid and dry fruit all in a heavy, non-stick pan. Cook on slow flame, stirring continuously. Do not allow to stick to bottom. It takes a while to cook Stir gently till a soft lump forms. Spread some of the coconut on a butter paper sheet. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it. Chill the rolls in the fridge Cut into slices or set in a tray and cut into squares. Making time : 30 minutes Makes : 20-25 pieces Shelf life : 2 weeks

How to Make Imarti Recipe ( इमरती रेसिपी ) Ingredients for Imarti Recipe 2 cups urad dal 3 cups sugar 300 ml. water saffron colour 1/2 tsp. cardamom ground 500 gms. ghee to fry Method : Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Put water little by little. Add colour and mix very well. If using a mixer, beat the dal well by hand till fluffy after grinding. Keep aside for 3 hours. More is weather is cold. Make 1 tar sugar syrup as shown in introduction. Add cardamom powder to syrup. Using either an imarti bottle (with nozzle) or cloth as shown in note, form imartis in the hot ghee. Lower flame and allow to crisp turning once. Remove from ghee, drain and dip in hot syrup. Soak for 3-4 minutes, drain and serve. Repeat for remaining batter. Make 4-5 imartis at a time, depending on size of frying pan. Note : Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft plastic sauc...

How to Make Coconut Burfi Recipe ( नारियल की बर्फी रेसिपी ) Ingredients for Coconut Burfi Recipe 250 gms. finely grated coconut 250 gms. sugar 150 ml. water ghee for greasing plate Method : Prepare syrup with sugar and water to 2 1/2 thread consistency. Use method as shown in introduction. Warm coconut in heavy saucepan, pour in the syrup. Stir well and cook till soft lump forms. Spread in a greased plate. Cool. Sprinkle cardamom powder (optional). Cut into squares, store in airtight container. Making time : 30 minutes Makes : 20-25 pieces Shelf life : 2 weeks

How to Make Patisa (Soan Papdi) Recipe ( पतीसा (सोन पापड़ी) रेसिपी ) Ingredients for Patisa (Soan Papdi) Recipe 1 1/4 cup gram flour 1 1/4 cup plain flour (maida) 250 gms. ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. milk 1/2 tsp. cardamom seeds crushed coarsely 2 tsp. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method : Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk as shown in introduction. Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squa...

How to Make Spicy Sev Recipe ( मसालेदार सेव की रेसिपी ) Ingredients for Spicy Sev Recipe 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method : Mix the chilli, oil, salt and seeds into the flour. Add enough water to make a dough which is quite gooey. It should not be pliable but sticky. Grease the inside of a Sev-press, fill with the dough. Press into hot oil, and fry lightly on both sides. Drain well and cool before storing. Variation : You may adjust the chillies as per taste. You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note : A sev-press is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time : 15-20 minutes Makes : 250 grams approx. Shelf life : Best fresh