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.

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

Gulkand Sharbat ( Rose Petal Drink)

Ingredients:

Crushed Fresh Funnel seed .......... ½ cup.

Rose petal pulp (gulkand) ............3 teaspoon

Sugar powder .........................½ cup.

Cardamom powder ...................½ teaspoon

 Method:

1. Crush fresh funnel seeds in a mixer jar and make a pulp.

2. Add sugar powder in it and churn.

3. Add cardamom powder and rose petal pulp (Gulkand) in it.

4. Add water if required and churn for a minute.

5. Strain mixer and serve chilled with ice.

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.

Anjeer Burfi ( Dry fig square)

Ingredients:

Anjeer (dry fig) ……………..8oz

Ghee (clarified butter)….1 tea spoon

Sugar    …………………………2 tea spoon

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 .

Kala Jamoon

Ingredients:

Khoya (mava)................350 gms

Paneer.......................... 200 gms

 sugar............................65gms

Water...........................4 cups

Cardamom powder.......½ tsp

Milk..............................1 tbsp (if required)

Ghee for deep frying

Method:

1.       Make q string syrup of sugar and water

2.       Mash, grate or crumble khoya and paneer together.

3.       Add cardamom powder, flour and knead well till smooth.

If too dry, add a little milk. Form a soft dough.

4.       Make small balls out of the dough rolling lightly between palms. The balls should be half the size of Ping-Pong balls.

5.       Heat ghee till slightly fuming. Cool for 3 minutes.

6.       Add some balls, and allow them to rise before putting back on heat.

7.       Fry on low heat, till dark from all over.

8.       Drain and dip into syrup. Allow to soak till next batch is ready.

9.       Repeat till all dough is exhausted. Drain and transfer to serving dish.

Note: take care not to fry on high or the jamoons will stay undone from the center. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour. A little variation is bound since the khoya may not be uniform each time.

Apple Halwa

Ingredients:
Grated apples......................2 1/2 cups
Ghee.................................2 tbsp
Milk powder.........................1/4 cup
Milk..................................3/4 cup
Sugar.................................3 1/2 cup
Mixed chopped nuts...............1/4 cup
a few drops of vanilla essence


Method:
1. Heat ghee in a heavy bottom pan. Add grated apples in it and cook on a medium flame for 5-7 minutes.
2. Add Milk powder and mix it very well
3. Add milk and cook for another 2 minutes.
4. Add sugar and chopped nuts and cook for another 3-4 minutes until all the water  evaporated.
5. Add vanilla essence and serve hot or cool down in refrigerated and serve chilled.

Coconut Laddoo/ Coconut balls

Ingredients:
Evaporated milk 2 cup
Dry coconut powder 1 cup
Cardamom powder 1/2 tsp
Sugar 1/2 cup

Method:
1. In a large heavy bottom pan cook evaporated milk and bring it to boil.
2. Add cocout powder in to the milk and stir continuosly.
3. When it starts to thickens, add sugar and cardamom powder.
4. Stir for another 1-2 minutes. When it starts leaving the pan and form a ball then mixture is ready.
5. Make a small ball and coat with dry coconut powder.

Peanut Coconut laddoo / Shing kopra na laddoo

Ingredients:
Roasted peanut...............................1 cup
Dry coconut powder.........................1/2 cup
Dry ginger powder...........................1 tea spoon ( optional)
Sugar...........................................1/4 cup
Ghee...........................................1 table spoon
Cardamom powder...........................1 tea spoon

Method:
1. Crush the peanut in grinder and make powder.
2. In a bowl mix coconut powder, sugar, cardamom powder, dry ginger powder (soonth  and peanut powder.
3. Add ghee in it and mix very well.
4. Peanut will leave some oil and sugar will mix with ghee and it will form the consistency of laddoo.
5. Make small ball and roll the balls in coconut powder to coat evenly ( you can also add color 1-2 drop of color in coconut powder mixture).
6. Store in a airtight container.

Baked sweet potatoes fries

Ingredients:

1 large sweet potato

1 tea spoon olive oil

salt to taste ( I used sea salt but you can use regular too)

Black pepper

Method:

1. Wash and peel sweet potato

2. Make 1/2 inch thick slice ( like french fries) 

3. Add olive oil, salt and pepper to the the fries

4. Mix it very well so all the fries are nicely coated with salt and pepper 

5. Place the fries on the cookie sheet and place the cookie sheet on the baking sheet. So the air will circulate  

  around the fries and you will have nice crispy layer.

6. Bake into the oven on 400 degree for 20 minutes. 

7. Now your fries are ready to eat.

Sabudana Paratha ( thalipeeth)

Ingredients:-

Soaked Sabudana / Sago 2 cups
Potatoes 2 large Boiled
Cuminseeds 1tea spoon
Sabudana Flower 2tsp
Green chilly paste 1 1/2 tea spoon
Salt to taste
roasted Peanut groundnuts powder 1/4 cup
Sugar 1/2 tsp
oil to shallow fry( or if you want you can use ghee)

Method:-

1. Soak 2 cups of sago by placing it in a bowl, then rinsing once with water, then adding enough water to just cover the sago in the bowl. Cover and leave overnight or 5 hours. Your sago will swell well and becoming a bit rubbery and soft. This results in perfectly fluffed sago.Keep it aside.
2. Peel and mash boil Potatoes.
3. In a big bowl add soaked sabudana , mashed potato,groundnut powder,salt ,sugar, green chilli paste, cumin seeds ,sabudana powder(flour) and mix well to a soft dough, except ghee.
4. On a thick plastic bag/ sheet, place a tennis ball size ball of the dough and pat it with hands into a round roti shape or flat bigger circle. See that roti should be thick and should not break.
5. Heat a non -stick pan.
6. Gently transfer it to the hot non stick pan. Put ghee around it.
7. Cook on both sides to a until nice golden colour and crispy.
8. Serve with Yogurt / coconut chutney of your choice.

Sabudana Vada ( Sago Patties)

Ingredients:
Sabudana (Sago)    1 ½ cups
Potatoes   3 medium sized
Peanuts ( roasted)  1 Cup
Green Chillies   3
Fresh Cilantro( coriander leaves) ¼  Bunch
Lemon Juice   1 tbsp
Salt  to taste
Method:
1.    Oil to deep fry
2.    Method:
3.    Soak the  sabudana ( in enough water to cover it ) for about two hours. Drain out excess water. Boil, cool peel and mash the potatoes.
4.    Coarsely grind the roasted peanuts. Remove stems wash and finely chop the green chillies.
5.    Clean, Wash and finely chop cilantro leaves.
6.    Mix together sabudana, potatoes, peanuts, green chillies and coriander leaves, lemon juice and salt. Mix thoroughly.
7.    Form into sixteen lemon sized balls, flatten between your palms.
8.    Serve hot with green chutney or ketch up of your choice.