Masala Kharek

Ingredients:

Fennel seeds................1 Tbsp.

Cumin seeds.................1 Tbsp.

Amchur powder

Anardana powder

Dry Ginger powder..........1 Tbsp.

Hing ( asafetida).............pinch

Sugar...........................3 Tbsp.

Salt to taste

Lemon Juice..................2-3 Tbsp

Dry Date.......................8-10 pieces

Method:

1.   In a bowl add 1/2 cup water, salt and lemon juice. Soak dry dates in it for 8-10 hours

2.   Take the dates and out from the water make a slit on once side and let it dry for 4-5  hour

3.   In a pan dry roast fennel seeds and cumin seeds.

4.   Once its dry then add rest of the ingredients accept lemon juice in it and mix well.

5.   Add lemon juice in to the spice mixture and again mix everything well

6.   Take little amount of mixture in hand and stuff dry date with it.

7.   Serve in a plate after meal.

Authentic Mohanthal Recipe by RinkusRasoi

Click below to watch Video:

Mixed Dry Fruit Chikki | Mixed Nuts Brittle | Makar Sankranti Recipes | ...

Click below for video

Til ke Ladoo | Laddu | तिल के लडडू | Makar Sankranti Recipe | RinkusRasoi

Click below to watch Video:

Aloo Bhujia | आलू भुजिया

Ingredients:

For Aloo paste

Boiled potato……………..….1 medium ( mashed)

Black pepper……………...…1/2 tsp

Chaat Masala…………….…..1 tsp

Oil………………………….......1/4 cup

Water……………………...……1/4 cup

Salt to taste

For Dough

All purpose flour……..………1/2 cup

Rice Flour……………....………1/2 Cup

Besan……………………......……2 Tbsp.

Oil for frying

Method:

1.       In a mixture jar add boiled potato, black pepper, chaat masala, salt, oil, water and crush everything to make a fine paste.

2.       Now in this paste add All-purpose flour, rice flour and besan and knead to make a soft dough.

3.       Heat oil for frying.

4.       Now grease the Sev-Maker and add small amount of dough in it

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

10.   Now sprinkle some chaat masala and Enjoy!!

Tomato Cheese Sev | टोमेटो चीज़ सेव

Ingredients: 

Rice flour………...........…….1/2 cup

Besan ……………................1 cup

Oil ……………………..............1/4 cup

Tomato puree................. ¼ cup

Cheese powder……………..…..2 Tbsp.

Red chili powder …………..…..1 tsp

Red chili sauce + Ketchup……1 Tbsp.

Salt to taste

Oil for frying

Method:

1.       In a bowl add oil, Tomato puree, Cheese powder, Red chili powder, Red chili + ketchup sauce, salt and blend it well with a blender.

2.       Add Rice flour and Besan flour in it and make a soft dough.

3.       Heat oil for frying.

4.       Now grease the Sev-Maker and add small amount of dough in it

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

10.   Sprinkle some cheese powder on top and Enjoy!

Spinach Mint Sev | पालक पुदिना सेव

Ingredients: 

For Puree

Spinach ………………….. 8-10 big leaves

Mint…………………………2 Tbsp.

Green Chili……………….2 pieces

Cilantro…………………….1 Tbsp.

Ginger………………………1 inch piece

Lemon Juice……………1 Tbsp.

Chaat Masala…………. ¼ tsp

Salt to taste

For dough

Besan Flour………………1 cup

Oil  for frying

Method:

1.       Make puree with spinach, Mint, Green chili, Cilantro, Lemon Juice, Chhat masala and salt.

2.       Add Besan as required. ( if you feel the dough is very sticky and runny then add more flour )

3.       Now grease the sev-maker and add dough in it.

4.       Heat oil for frying. Make sure to keep the temp on medium flame.

5.       Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.

6.       Once you have completed one circle, rotate the sev-maker backwards to stop the flow.

7.        Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)

8.       Cook on the other side for a couple of minutes till there are no more bubbles forming.

9.       Take out the sev and place on a paper towel to remove excess oil.

Anjeer ( Dry fig ) Halwa / Burfi Sugar Free Recipe | RinkusRasoi

Ingredients:

 Anjeer (dry fig) ……………..8oz
 Ghee (clarified butter)….1 tea spoon 
Sugar …………………………2 tea spoon (optional)

 Method: 

1. Soak dry fig in the warm water for 2 hours 2. Drain and make fine paste ( add 1-2 table spoon of water if required) 3. Heat ghee in a pan and add fig puree in it. Stir well and cook and medium heat, stir continuous 4. After 5-10 min the mixture will begin to leave the side of the pan as it dries up. 5. Add chopped dry fruit and again cook for 1-2 minutes. 6. Take a greased plate and spread this mixture in it and let it cool down (you can also put into the refrigerator) and garnish with cashew and almond pieces. 7. Make pieces after it cools down .

moraiya (samo) khichadi | Moraiyo | Navratri Special | RinkusRasoi

Click below to watch Video:

Moraiya ( Samo) Vada and chuteny

Ingredients:

Moraiyo flour....................1/2 Cup
Rajgiro flour......................1/2 Cup
Peanut................................1/2 Cup ( Crushed)
Potato.................................1 Cup (Shredded)
Ginger-Green chili paste....2 tsp
Cumin Powder....................1 tsp
Yogurt.................................1 Cup
Sugar...................................1 tsp
Oil for frying + 1 Tb spoon
Salt to taste


Method:

1. Mix moraiyo and rajgira flour togather
2. Add yogurt, water, cumin powder, green chili- ginger paste and salt
3.Mix properly and make same consistency as pakora ( add little water if needed)
4. Now heat oil and fry small vada 
5. In a seperate bowl mix yogurt, salt peanut powder, sugar and green chili and make chuteny
6. Serve hot vada with chuteny.

Egg less Cheese Cake recipe by RinkusRasoi

Try this Eggless version of cheese cake..I used sour cream for softness and creaminess to replace the egg. If you do not have sour cream available you can also use plain yogurt and cream.

Homemade Thandai Masala

Click below to watch video :

Ingredients: 

Almonds.......................15-20 pieces

Pistachios .....................15-20 pieces

Melon Seeds...................1/4 Cup

Fennel Seeds ..................2 tsp

Poppy Seeds...................1 tsp

Whole black paper ...........4-5 pieces

Cardamom.....................3 pieces

Saffron..........................2-3 strands 

Method:

1. Put all the ingredients in to a blender and make a fine powder
2. Transfer the thandai powder in a air tight container and store it in the refrigerator for 7-8 months or outside for 2-3 months

Homemade eggless wheat biscuit.

Homemade cookies from wheat flour and yogurt. Very healthy option for kids favorite snack. please check out the video below for step by step recipe.

Click below for video :

Ingredients:

Butter .........................3 tbsp
Sugar .........................1/2 Cup
Baking Soda ..............1/4 tsp
Baking Powder............1/4 tsp
Wheat Flour ...............1 cup
Yogurt .........................2 Tbsp

Method:

1. In a bowl , take butter - melted at room temperature, Add sugar, baking soda and baking powder in it and beat all the ingredients together until you have nice fluffy mixture ( color will change to yellow to white)
2. Add wheat flour to the butter mixture and mix gentry by hand to make crumbs ( do not over mix it) Let it rest for 10 mins
3. add yogurt and mix everything well 
4. Take little amount of the dough and roll in between two plastic sheet which is greased with oil. Roll it into 1/4 inch thickness
5. Cut it into desire shape of your choice with cookie cutter
6. Now decorate it with sprinkles 
7. Bake at 300 degree F for 25-30 mins in preheated oven 
8. once its done then cool down at room temperature for 10-15 mins and Enjoy!!

Carrot Custard

Ingredients:

Carrots..........................................1 Cup (shredded)

Milk..............................................3 Cups + 1//2 cup for custard

Ghee.............................................1 Tb Sp.

Sugar............................................4 Tb Sp.

Custard Powder................................2 Tb. Sp.

Mixed nuts .....................................1/4 cup ( finely chopped)

Saffron..........................................2-4 strands

Method:

1. Mix custard powder in 1/2 cup milk and keep it aside

2. Take ghee in a heavy bottom pan and add shredded carrots in it. Cook carrot until it changes color and become little bit soft.

3. Now add milk and sugar and cook carrot in milk for 5 mins.

4. Add custard milk and let it cook for 5 mins. Mixture will get thicken.

5. Add chopped nuts and saffron and switch off the flame.

6. let it cool down to room temp and put it in refrigerator for and hour and serve chilled.

Daliya chiikki / roasted gram brittle

Ingredients:

Roasted gram ( Dalia)..............1/2 cup
Jaggery.....................................1 cup
Cardamom powder...................3-4 tea spoon
Sesame seed..............................2 tea spoon

Method:

1. In heavy bottom pan take 1 table spoon water and add jaggery in it and stir continuous in medium heat.
2. Take on bowl of cold water and try on drop of jaggery mixture in the water. If the mixture form in small ball then the mixture is ready.
3. Add roasted gram and rest of the ingredients.
4. Add this mixture on greased surface and roll with greased rolling pin.
5. Make a big round of the the thickness you like and cut in the square pieces. Store in air tight container.

Hariyali Coolers ( Natural Herbal Drink)

Ingredients

Beetle Leaves .......... ..4 nos.

Indian Basil Leaves –.....8 to 10 nos. ( Tulsi)

Mint Leaves ...............5 to 7 nos.

Powder Funnel Seeds ....4 teaspoon.

Honey .....................1/4 cup.

Ginger juice ..............2 tea spoon.

Milk ........................1 Liter.

Powder Sugar ............1 cup.

Rose Petal pulp ..........4 teaspoon.

Vanilla Ice cream ........4 Cups.

Tuti fruity or dry fruits.

Method: 

1. Crush beetle leaves, basil leaves and mint leaves in a mixer jar and make a fine pulp.

2. Chilled milk by adding sugar, ginger, funnel seed powder, honey, rose petal pulp and churn it again.

3.  Add leaves pulp prepared earlier.

4. Add ice-cubes and churn once again.

5. Serve cooler by adding vanilla ice cream.

6. Garnish with chopped dry fruits and truti fruity.

Tutti fruity cookie ( mixed candied fruit cookie)

Eggless fruit cookie

Ingredients:

All purpose flour……………...………2 cups

Butter………………………………........1 stick ( ½ cup)

Sugar……………………………......…….1 cup

Candied fruit ( tutti fruity) …..….1/3 cup

Milk …………………………….......... …1-2 tbsp. (only if needed)

 

Method:

1.       Combine sugar and butter in a bowl and mix very well until the mixture gets fluffy.

2.       Add all purpose flour and mix very well.

3.       Now add candied fruit to the flour mixture and if it is crumbly then add milk.

4.       Slowly mix and roll the dough in a firm log.

5.       Wrap the log with parchment and keep it in the freezer for 45 minutes.

6.       After 45 minutes take out from the freezer and cut into ¼ inches thick round pieces and arrange on a cookie tray. (make sure to keep 1 inch space in between each cookie)

7.       Bake cookie in the oven on 350° F. for 10-12 minutes or until the edges are golden brown.

8.       Transfer carefully on a cooling rack and store in an airtight container.

Also check my video on how to make Homemade tutti frutty here..

Gujarati Fafda Gathiya

Ingredients:
Besan ...............1 Cup
Water ...............1/4 Cup
Papad Kharo....1/4 tsp
Asafoetida (Hing)...1/2 tsp
Black paper ...........1/2 tsp
Carom Seeds .....1/2 tsp
Oil.......................3 tsp
Oil for frying

Method:
1.Mix salt and papad kharo in water and keep it aside
2. Take besan flour in a bowl and add asafoetida , black paper powder, carom seed, oil and mix everything together.
3. Add salt and soda water in the flour mixture.
4. Take a little bit oil in palm and make 1/2 inch cylinder shape ball. 
5. Heat oil on a medium to high flame. Once the oil is hot start making fafda.
6.To make fafda.
     Take a ball and press it with the help of lower part of your palm and press it in front direction by keeping equal pressure.
7. Now with help of very sharp and thin knife lift the fafda in one snatch and fry it in hot oil until golden brown. 
8. Enjoy with besan chuteny, papaya sambharo and green chili. 

Bakalva

Bombay Halwa

Ingredients:
For the flour mixture:
Arrowroot powder / corn starch .......1 cup*
water................................................1 cups

For Sugar Syrup:
Sugar..........1 cup
Water.........,2 cups
Lemon juice..1 tsp

Other ingredients:
Ghee....................1 cup
Food Color...........few drops
Cashews pieces....1/2 cups


Method:
1. In a pan add sugar, water and bring it to boil. Add lemon juice in it. Once all the sugar melt then keep it aside.
2. Mix arrowroot powder and water in pan and whisk it very well so no lumps will form.
3. Now switch on the flame on a very low setting and cook flour mixture untill it will thicken. Make sure to stir continuous.
4. Now add sugar water little by little in the flour mixture and stir it.
5. Once all the sugar water mix well with flour mixture then start adding ghee one table spoon at a time. This will give nice shinning to the mixture.
6. Add food color and cashew pieces at this time and test the mixture on a plate. If it coming out easily then you halwa is ready.
7. Spread halwa on a greased plate and let it cool down for an hour. 
8. Cut square pieces and enjoy.

* you can use corn starch also. If you want to use for vrat or fast use arrowroot flour.