Palak Methi Muthia

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Makes 3 servings

Palak Methi Muthia represents perfection in flavor, nutrition and visual appeal. The flavors of spinach and fenugreek balance each other very well in these steamed iron and folic acid rich dumplings, which get a further boost in aroma from the tempering of mustard and sesame seeds. Palak Methi Muthia makes a delicious treat when served with nutritious green chutney.

Ingredients

•  3 cups chopped spinach (palak)
•  1 1/2 cups finely chopped fenugreek (methi) leaves
•  1/4 cup whole wheat flour (gehun ka atta)
•  1/4 cup soya flour
•  2 tbsp semolina (rava)
• 1 tsp sugar
• 2 tsp green chilli paste
• 1/2 tsp chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• 2 tsp oil
• 1/2 tbsp lemon juice
•  salt to taste

For The Tempering

• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• a pinch of asafoetida (hing)

For Serving

1. nutritious green chutney
2. Combine all the ingredients in a deep bowl and mix well to make a soft dough using very little water.
3. Divide the mixture into 3 equal portions and shape each portion into approximately 125 mm. (5") length and 25 mm (1") in diameter cylindrical roll.
4. Arrange the rolls on a sieve and steam in a steamer for 10 minutes or till a knife inserted into the muthia comes out clean.
5. Remove, cool slightly and cut into 25 mm. (1") slices. Keep aside.
6. For the tempering, heat the oil in a non-stick kadhai and add the mustard seeds.
7. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
8. Add the muthia pieces and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Keep aside to cool slightly.

How to pack

1.       Pack in an air-tight box along with nutritious green chutney.

Tips

1.      It will take approx. 20 minutes on a medium flame for the muthias to be cooked till done.

2.     To check if the muthias are done, insert a toothpick in the center. If it comes out clean, the muthias are cooked.

3.      Nutrient values per serving

• Energy  : 136 calories
• Protein  : 6.1 gm
• Carbohydrate  : 15.1 gm
• Fat  : 5.7 gm
• Fibre  : 4.6 gm
• Folic Acid  : 92.5 mcg
• Iron  : 2.2 mg

Courtesy : Foodnews

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Vanilla Ice Cream Recipe

Ingredients

(1) 1 litre milk

(2) 11 table spoons sugar

(3) 2 table spoons corn flour

(4) 3 table spoons milk powder

(5) 1 tea spoon china grass

(6) 1 cup cream

(7) 1 tea spoon vanilla essence

(8) Few drops edible green colour

Method

(1) Boil the milk.

(2) Add sugar and boil it for 15 minutes. Dissolve the corn flour in a little cold milk. Add it to the milk and boil it for 10 minutes. Remove it from the flame.

(3) Add the china grass dissolved in a little cold milk.

(4) Cool the mixture and add the cream to it. Add the colouring and flavouring as required. Churn the mixture in the mixer and pour it in the ice cream containers and freeze it till it sets.

(5) When it is fully set, churn again and set freeze again until it is firm.

(6) Serve topped with chocolate sauce or orange sauce.

Note: For preparing quantity enough for 7 to 8 persons take 500 ml milk and take all the other ingredients half of the quantity.

Courtesy - Aneri - My Favourite Recipe

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Kesar Ice Cream Recipe

Ingredients

(1) 1 litre milk

(2) 11 table spoons sugar

(3) 2 table spoons corn flour

(4) 3 table spoons milk powder

(5) 1 tea spoon china grass

(6) 1 cup cream

(7) 1/4 tea spoon kesar powder (add it to the cream)

(8) Add 1/2 tea spoon cardamom powder

(9) Few drops edible yellow colour

Method

(1) Boil the milk.

(2) Add sugar and boil it for 15 minutes. Dissolve the corn flour in a little cold milk. Add it to the milk and boil it for 10 minutes. Remove it from the flame.

(3) Add the china grass dissolved in a little cold milk.

(4) Cool the mixture and add the cream to it. Add the colouring and flavouring as required. Churn the mixture in the mixer and pour it in the ice cream containers and freeze it till it sets.

(5) When it is fully set, churn again and set freeze again until it is firm.

(6) Serve topped with chocolate sauce or orange sauce.

Courtesy - Aneri - My Favourite Recipe

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Nutty Ice Cream Recipe

Ingredients

(1) 1 litre milk
(2) 11 table spoons sugar
(3) 2 table spoons corn flour
(4) 3 table spoons milk powder
(5) 1 tea spoon china grass
(6) 1 cup cream
(7) Add 1.5 cups walnuts, cashewnuts and almonds chopped into small pieces

Method

(1) Boil the milk.
(2) Add sugar and boil it for 15 minutes. Dissolve the corn flour in a little cold milk. Add it to the milk and boil it for 10 minutes. Remove it from the flame.
(3) Add the china grass dissolved in a little cold milk.
(4) Soak the nuts pieces into water for 1 hour. Drain the water before adding the dry fruits to the ice cream.
(5) The proportion of sugar can be increased from 11 table spoons to 16 table spoons according to taste.
(6) Cool the mixture and add the cream to it. Add the colouring and flavouring as required. Churn the mixture in the mixer and pour it in the ice cream containers and freeze it till it sets.
(7) When it is fully set, churn again and set freeze again until it is firm.
(8) Serve topped with chocolate sauce or orange sauce.

Note: For preparing quantity enough for 7 to 8 persons take 500 ml milk and take all the other ingredients half of the quantity.

Courtesy - Aneri - My Favourite Recipe

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Chickoo Ice Cream Recipe

Ingredients

(1) 1 litre milk

(2) 8 table spoons sugar

(3) 4 tea spoons corn flour

(4) 1 tea spoon vanilla essence

(5) 8 chikoos

Method

(1) Boil the milk. Add sugar and boil for 15 minutes.

(2) Dissolve the corn flour in a little cold milk. Add it to the boiling milk.

(3) Boil further for few more minutes. Remove it from the flame and cool it. Add the essence and crushed chikoos.

(4) Churn the mixture in the mixer and keep in the refrigerator to set. When it is fully set, churn it again and allow it to set again until it is firm.

Note: Take half of the quantity for 8 to 9 persons.

Courtesy - Aneri - My Favourite Recipe

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Orange Ice Cream Recipe

Ingredients

(1) 1 litre milk
(2) 11 table spoons sugar
(3) 1 tea spoon custard powder
(4) 1 tea spoon china grass
(5) 1 cup cream
(6) 3/4 cup fresh orange juice
(7) Few drops edible orange colour
(8) Few drops orange essence

Method

(1) Boil the milk until it reduces to half the original amount. add the sugar and stir until it dissolves.
(2) Add the custard powder dissolved in cold milk. Boil for 2 to 3 times and then add the china grass dissolved in cold milk.
(3) Remove it from the flame. Cool it.
(4) Add cream, orange juice, colour and essence. Churn it and pour it into ice cream containers.
(5) Keep it in the fridge to set. When it is fully set, churn it again and allow it to set again until it is firm.

Note: Take half of the quantity for 8 to 9 persons.

Courtesy - Aneri - My Favourite Recipe

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Pineapple Ice Cream Recipe

Ingredients

(1) 1 big pineapple tin (850 grams)
(2) 500 ml milk
(3) 1 tea spoon gelatin
(4) 1 cup fresh cream
(5) 1 tin condensed milk (400 grams)
(6) Few drops yellow colour
(7) Few drops pineapple essence
(8) Cashewnut or walnut pieces

Method

(1) Keep a few pineapple pieces aside. Blend the remaining pineapple pieces along with a little juice and strain it. This juice should be 1 cup.
(2) Boil the milk. Soak the gelatine in water for 5 minutes. Add it to the boiling milk.
(3) Remove the mixture from the flame. Cool it and add cream, condensed milk, pineapple juice, colour and essence. Keep the mixture in the freezer to set. When it is fully set.
(4) Churn again. Add the pineapple pieces, cashewnuts and walnut pieces. pour in ice cream containers and keep in the fridge to set again until the ice cream is firm.
(5) Instead of pineapple, any other fruit can also be added. (alphanso mango, strawberry, banana, chikoo, etc.)

Note: Take half of the quantity for 10 to 12 persons..

Variation: While churning the pineapple ice cream for the second time, small pieces of chocolates can be added. Mix well to make pineapple chocolate chips ice cream.

Courtesy - Aneri - My Favourite Recipe

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Mango Ripe Ice Cream Recipe

Ingredients

(1) 1 cup mango pulp

(2) 100 ml fresh cream

(3) 1 table spoon corn flour

(4) 500 ml milk

(5) Sugar to taste

Method

(1) Extract the pulp from the mangoes and strain it. add cream and mix it very well. Chill it in the fridge.

(2) Dissolve the corn flour in a little cold milk. Mix the corn flour paste, milk and sugar. Boil the mixture until it is smooth and thick.

(3) Cool it and keep it in the freezer to set.

(4) When it is fully set, churn it again with the mango pulp and cream mixture. Keep again in the freezer to set until it is firm.

(5) Serve with chopped mango pieces.

Note: This ice cream mixture can be used to prepare ice cream in an ice cream churner.

Courtesy - Aneri - My Favourite Recipe

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Black Grapes Ice Cream Recipe

Ingredients

(1) 1 litre milk
(2) 11 table spoons sugar
(3) 2 table spoons corn flour
(4) 1 tea spoon china grass
(5) 4 table spoons milk powder
(6) 1 cup cream
(7) A pinch stabilizer
(8) 3/4 tea spoon vanilla essence
(9) 1 cup black currants

Note: If you want to added only corn flour, add 4 table spoons of the flour and avoid china grass.

Method

(1) Boil the milk for 15 minutes. Add sugar and boil it for 5 minutes.
(2) Dissolve the corn flour in cold milk. Add it to the boiling milk and boil further for 10 minutes. Remove it from the flame.
(3) Dissolve the china grass and the milk powder in cold milk. Add to the milk mixture. Cool it. Add the cream, stabilizer, colour and essence.
(4) Blend the raisins in the mixer and prepare thick paste (the skin should be ground properly).
(5) Add this paste to the milk mixture. Churn 3 times for 1 second each.
(6) Pour the mixture into an aluminium container and keep it in the freezer to set.
(7) When it is fully set, churn again in the mixer until a smooth mixture is formed. Keep in the freezer again until it is fully set.

Note: Take half of the quantity for 7 to 8 persons.

Courtesy - Aneri - My Favourite Recipe

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Tender Coconut Ice Cream Recipe

Ingredients

(1) 1.5 cups tender cocnut (malai)
(2) 1 litre milk
(3) 11 table spoons sugar
(4) 3 table spoons corn flour
(5) 1 cup cream
(6) Few drops vanilla essence

Method

(1) Chop 1/2 cup tender coconut (malai) into small pieces. Blend 1 cup tender coconut in the mixer.
(2) Boil the milk for 15 minutes. Add sugar. Add corn flour dissolved in cold milk.
(3) Boil again for 10 minutes. Remove it from the flame and cool it.
(4) Add cream, essence and crushed tender coconut. Churn it and keep it in the freezer to set. When it is fully set, churn again and add the tender coconut pieces. Mix well.
(5) Pour the mixture in the ice cream containers and keep it in the freezer to set until the ice cream is firm.

Note: Take half of the quantity for 7 to 8 persons.

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Rose Coconut Ice Cream Recipe

Ingredients

(1) 1 litre milk
(2) 11 table spoons sugar
(3) 3 table spoons corn flour
(4) 1 cup cream
(5) Few drops roce essece
(6) Few drops roce colour
(7) 4 tea spoons desiccated coconut

Method

(1) Mix milk and sugar and boil.
(2) Add corn flour dissolved in cold milk. Boil again for 10 minutes. Remove it from the flame and cool it.
(3) Add the cream, essence, colour and dessicated coconut. Mix well.
(4) Prepare the ice cream in an ice cream churner. Keep it in the fridge to set. When it is fully set, churn again and set again in the fridge to set until it is firm.

Courtesy - Aneri - My Favourite Recipe

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Kesar Pista Ice Cream

Ingredients

(1) 1.5 litres milk

(2) 16 table spoons sugar

(3) 2 tea spoons custard powder

(4) 1 tea spoon china grass

(5) 1.5 cups cream

(6) Few strands kesar

(7) Few drops kesar essence

(8) Few drops yellow colour

(9) Few drops green colour

(10) Few drops pista essence

(11) Few pista

Method

(1) Boil the milk for 15 minutes. Add sugar and boil until the sugar dissolves.

(2) Add custard powder dissolved in cold milk. Boil for few minutes. Add the china grass and remove the mixture from the flame. Cool it.

(3) Add cream. Divide the mixture into two parts. In one other portion add kesar, kesar essence and yellow colour. Churn and allow it to set in the refrigerator.

(4) In the other portion add green colour and pista essence.

(5) Churn and keep it in the fridge to set. When it is fully set, churn again, add the pista slices in the green portion.

(6) First let the yellow portion set. When it is set, churn the green portion and allow it to set. Place it on yellow portion.

(7) Decorate with sliced pistas. Let it set again until the ice cream is firm.

Note: Take half of the quantity for 10 to 12 persons.

Courtesy - Aneri - My Favourite Recipe

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Anjeer Ice Cream

Ingredients

(1) 10 anjeers
(2) 1.5 litres milk
(3) 10 table spoons sugar
(4) 2 tea spoons corn flour
(5) 1.5 cups cream

Method

(1) Chop the anjeers into small pieces. Boil them in water until the pulp is soft. Cool them.
(2) Add 1/2 litre milk and keep aside.
(3) Boil 1 litre milk for 15 minutes. Add sugar and corn flour dissolved in cold milk. Boil for few minutes. Cool it. Add cream to it.
(4) Add the milk from the anjeer pieces. Keep the anjeer pieces a side. Do not churn. Mix well and allow it to set.
(5) When it is fully set, churn well and add the anjeer pieces. Mix well and allow it to set until the ice cream is firm.

Note: Take half of the quantity for 10 to 12 persons.

Courtesy - Aneri - My Favourite Recipe

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Walnut Ice Cream Recipe

Ingredients

(1) 1 litre milk
(2) 11 table spoons sugar
(3) 1 tea spoon china grass
(4) 50 grams mawa
(5) Few drops chocolate colour
(6) Few drops strawberry or orange essence
(7) 4 whole walnuts
(8) Few drops chocolate colour or ice cream essence

Method

(1) Boil the milk for 15 minutes. Add sugar and boil until it dissolves.
(2) Add china grass and remove it from the flame. Cool it.
(3) Add the mawa, colour and essence. Churn well and allow it to set.
(4) When it is fully set, churn again. Add the walnut powder and a few pieces. Mix well and allow it to set until the ice cream is firm.

Note: Take half of the quantity for 7 to 8 persons.

Courtesy - Aneri - My Favourite Recipe

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Kaju Draksh Ice Cream Recipe

Kaju Draksh Ice Cream is a delightful combination of fruit and nut. Make this eggless ice cream at home by the quick and easy recipe. Its My Favorite one among all Ice cream recipe.

Ingredients

(1) 8 oz Sweetened Condensed Milk

(2) 8 oz Evaporated Milk

(3) 8 oz Frozen Whipped Topping

(4) 1/4 Cup Cashew Nuts, broken into pieces

(5) 1/4 Cup Indian Raisin or Golden Raisin

Method

(1) In a large bowl combine ingredients,except cashew and raisin, mix well.

(2) Pour into container.

(3) Freeze for 4 hours, take out from freezer.

(4) Let it rest at room temprature for 15 minutes.

(5) Soak Raisin for 1 minute in hot water, drain raisin and spread over paper towel for few minutes.

(6) Add cashew and raisin to ice cream, mix it well.

(7) Freeze for 3 to 4 hours.

Note: Take half of the quantity for 7 to 8 persons.

Courtesy - Aneri - My Favourite Recipe

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Badam Ice Cream Recipe

Ingredients

(1) Milk - 1 litre
(2) Green Cardamoms - 3 to 4
(3) Almonds - 10 to 12
(4) Sugar - 1/4 cup
(5) Faluda
(6) Kewra Essence
(7) Rose Water

Method:

(1) Soak 8 to 10 almonds for 4-5 hours.
(2) Boil milk and simmer till 1/4 quantity.
(3) Grind peeled almonds.
(4) Pour thick milk with sugar.
(5) Mix well.
(6) Add grated cardamoms and mix again.
(7) Cool.
(8) Fill the kulfi moulds and refrigerate overnight.
(9) Add 1 1/2 tbsp boiled cold water in 1 tbsp jam and mix well.
(10) Demould kulfi in serving dish.
(11) Serve.

Note: Step 11 is optional. Just sprinkle chopped nuts and serve.

Courtesy - Aneri - My Favourite Recipe

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Chocolate Ice Cream Recipe

Ingredients

(1) Double Cream - 300 ml
(2) Milk - 2 tblsp
(3) Icing Sugar - 50 gms, sifted
(4) Vanilla Essence - 1/2 tsp
(5) Plain Chocolate - 125 gms, broken into pieces
(6) Single Cream - 2 tblsp
(7) Chocolate Sauce - to serve, optional

Method:

(1) Put the double cream and milk into a bowl and whisk until just stiff.
(2) Stir in the icing sugar and vanilla essence.
(3) Pour the mixture into a shallow freezer container and freeze for 30 minutes or until the ice cream begins to set around the edges.
(4) Place the chocolate in a heatproof bowl with the single cream, set over a pan of gently simmering water and stir gently with a wooden spoon until melted and smooth.
(5) Set aside to cool.
(6) Remove the ice cream from the freezer and spoon into a bowl.
(7) Add the melted chocolate and quickly stir it through the ice cream with a fork.
(8) Return the ice cream to the freezer container.
(9) Cover and freeze until set.
(10) Transfer the ice cream to the 30 minutes before serving to soften lightly.
(11) Serve with chocolate sauce, if preferred.

Courtesy - Aneri - My Favourite Recipe

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Coffee Ice Cream Recipe

Ingredients

(1) 2 and half cups milk
(2) 1 tbsp cornflour
(3) 1/2 cup sugar
(4) 1 1/2 tbsp instant coffee granules
(5) 1/4 tsp vanilla essence
(6) 3/4 cup (150 grams) fresh cream

Method

(1) Dissolve the coffee in 1 tablespoon of hot water and keep aside.
(2) Dissolve the cornflour in ½ cup of milk and keep aside.
(3) In a pan, combine 2 cups of milk with the sugar and bring to a boil.
(4) Simmer for 5 to 7 minutes and add the milk and cornflour paste.
(5) Simmer for 2 to 3 minutes till it is of a coating consistency.
(6) Add the coffee solution and mix well. Cool completely.
(7) Add the vanilla essence and cream and mix well.
(8) Pour into a shallow container. Cover and freeze till it is almost set.
(9) Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
(10) Transfer both the batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.

Courtesy - Tarla Dalal

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Kulfi Recipe

Ingredients

(1) 1 litre milk

(2) 150 to 200 grams mawa

(3) 125 grams sugar

(4) Few strands kesar

(5) 50 grams mixed dry fruits (almonds, pistas, walnuts, cardamom)

Method

(1) Mix milk and mawa well. Boil it well until it thickens. Add sugar.

(2) Soak the kesar strands in 1 cup of warm milk for some time.

(3) Mix it with the milk and mawa mixture. Mix well. Remove it from the flame. Add all the dry fruits and cardamom powder. Cool the mixture and fill it in the kulfi moulds. Keep them in the freezer to set.

(4) While serving, pour a little water on the kulfi moulds for 2 minutes. Remove the kulfi in the serving dish.

Variation

(1) Almonds, pistas, cardamom powder or biscuit powder can be added to the kulfi mixture.

(2) For preparing kulfi, mawa has to be always added.

(3) For praparing pista kulfi, instead of mawa add pista barfi. For making only mawa kulfi, add plain mawa.

(4) Chocolate kulfi can be made by adding chocolate powder to the kulfi miture.

Note: Take half of the quantity for 8 to 9 persons.

Courtesy - Aneri - My Favourite Recipe

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Chocolate Sauce Recipe

Ingredients

(1) 200 ml milk
(2) 2 table spoons sugar
(3) 2 table spoons cocoa powder
(4) 3 tea spoons corn flour

Method

(1) Mix milk, sugar, cocoa powder and corn flour. Boil the mixture with stirring it constantly.
(2) When the mixture thickens, remove it from the flame. Cool it.
(3) It can be used as a topping on vanilla, or chocolate ice cream.
(4) It can also be added to the milk.

Note:
(1) Various ready made sauces like strawberry, peach, lichi, black grapes, etc. are available.
(2) Pieces of various seasonal fruits can be placed on the top of the ice cream with the sauce of same variety of fruit. For example, serve strawberry ice cream topped with strawberry sauce and decorate it with pieces of strawberry.

Courtesy - Aneri - My Favourite Recipe

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Mango Kulfi Recipe

A favorite with everyone when mangoes are in season. (For 12 kulfi moulds)

Ingredients

(1) 1½ litres milk

(2) ½ - ¾ cup sugar

(3) 1 cup mango pulp, fresh or frozen

(4) ¼ cup fresh cream (from the top of cold milk)

Method

(1) Boil the milk on medium heat till it has reduced to ½ its quantity. Add the sugar and boil for another 10 minutes. Remove from heat and cool.

(2) Mix in the mango pulp and ¼ cup of fresh cream.

(3) Fill this mixture into the kulfi moulds or a box and place in the freezer to set.

Note: Other possible variations of this kulfi can be made by using custard apple pulp or chickoo pulp.

Courtesy - Aneri - My Favourite Recipe

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Badam and Kesar Kulfi Recipe

Almonds and saffron make this kulfi both rich as well as attractive. (For 12 kulfi moulds)

Ingredients

(1) 1½ litres milk

(2) ½ - ¾ cup sugar

(3) ¼ cup finely chopped almonds, blanched

(4) A few strands of saffron, dissolved in a little milk

(5) 3 large slices of bread

Method

(1) Boil the milk on medium heat till it has reduced to ½ its original quantity. Add the sugar and boil for another 10 minutes. Remove from heat and cool.

(2) Add the prepared almonds and saffron.

(3) Remove the crusts from slices of bread and soak them in ¼ cup of milk for 15 minutes. Make a fine pulp of this in a blender and add it to the cooled milk.

(4) Pour into kulfi moulds or a box and place in the freezer to set.

Courtesy - Aneri - My Favourite Recipe

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Pista Kulfi Recipe

Nutritionally rich, this kulfi also has a decorative green hue. (For 12 kulfi moulds)

Ingredients

(1) 1½ litres milk

(2) ½ - ¾ cup sugar

(3) ½ cup thick fresh cream (from the top of cold milk)

(4) ¼ cup finely chopped pistachios

(5) A few drops green colouring

Method

(1) Boil the milk on medium heat till it has reduced to ½ its original quantity. Add the sugar and boil for another 10 minutes. Remove from heat and cool.

(2) Add the freshn cream, pistachios and green colouring.

(3) Fill the mixture into the special kulfi moulds or a box

Courtesy - Aneri - My Favourite Recipe

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Malai Kulfi Recipe

This creamy kulfi is one of the most popular variations. (For 12 kulfi moulds)

Iingredients

(1) 1½ litres milk
(2) ¾ cup sugar
(3) 2 khoya pedas or 50 grams khoya

Method

(1) Boil the milk on medium heat till it has reduced to ½ its original quantity. Add the sugar and boil for another 10 minutes. Remove from heat and cool.
(2) Mash The peda or khoya and mix it thoroughly,First with a little milk in a small bowl and then added to the lukewarm milk.
(3) Fill the milk mixture into special cone-shaped kulfi moulds or a box. Place in the freezer till well set.

Courtesy - Aneri - My Favourite Recipe

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White Pumpkin Kulfi Recipe

An unusual and delicious variation of kulfi. (For 12 kulfi moulds)

Ingredients

(1) 3 slices bread
(2) 1½ litres milk
(3) 1 cup white pumpkin
(4) 1 cup sugar
(5) 1 teaspoon powdered cardamoms

Method

(1) Remove the crusts from the slices of bread. Soak the slices in ¾ cup of milk for 15 minutes.
(2) Grate the white pumpkin and cook it over a low flame in a vessel covered with a lid. Add a little water if required. Cool.
(3) Make a fine pulp of the cooked pumpkin and bread in a blender.
(4) Boil the milk on low heat till it has reduced to ½ its original quantity. Add the sugar and boil for another 10 minutes. Remove from heat and cool.
(5) Mix the milk with the pumpkin-bread pulp and cardamom powder. Fill the mixture into special moulds or a box and place in the freezer to set.

Courtesy - Aneri - My Favourite Recipe

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Sweet and Sour Vegetable Soup Recipe

Ingredients

( 1 ) 50 grams onions chopped into large pieces

( 2 ) 50 grams capsicum (big pieces)

( 3 ) 2 table spoons oil

( 4 ) 100 grams carrots (big pieces)

( 5 ) 50 grams cauliflower (big pieces)

( 6 ) 50 grams cabbage (big pieces)

( 7 ) A pinch ajinomoto

( 8 ) ½ tea spoon white pepper powder

( 9 ) 1 tea spoon vinegar

(10) 100 grams tomato ketchup

(11) 20 grams sugar

(12) 3 table spoons corn flour

(13) Salt to taste

Method

( 1 ) Heat about 2 table spoons of oil. Add

the onions and capsicum pieces. Fry for few minutes.

( 2 ) Boil the carrots, cauliflower and cabbage.

( 3 ) Add them to the onions and capsicum.

( 4 ) Add enough water, salt, ajinomoto, white pepper powder, vinegar, tomato ketchup and sugar. Cook for 2 minutes.

( 5 ) Mix the corn flour in a little water and add to the soup. Boil for 1 minute, while stirring continuously. Serve hot.

Courtesy - Aneri - My Favourite Recipe

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Hot and Sour Soup Recipe

Ingredients

( 1 ) 1 spring onion chopped finely with the greens

( 2 ) A small piece of crushed ginger

( 3 ) 2 tea spoons oil

( 4 ) 50 grams finely chopped carrots

( 5 ) Finely chopped 5 french beans

( 6 ) 50 grams cauliflower small florets

( 7 ) 50 grams shredded cabbage

( 8 ) 2 cups water

( 9 ) 25 grams red chilli sauce

(10) 10 grams soya sauce

(11) 1 tea spoon vinegar

(12) 20 grams finely chopped capsicums

(13) 30 grams finely chopped tomatoes

(14) For the stock water ½ carrot, 1 small potato, 50 grams bottlegourd

(15) 1 table spoon corn flour

(16) 4 cloves (powdered)

(17) 2 cardamom pods (powdered)

(18) 2 bay leaves

(19) lime

(20) 2 table spoons finely chopped coriander leaves :

(21) Salt to taste

Method

( 1 ) Heat 1 tea spoon oil in a wok on a high flame. Add the onions and ginger. Fry for 2 to 3 minutes on a low flame.

( 2 ) Add a little more oil and carrots, french beans, cauliflower and cabbage.

( 3 ) Add 2 cups of water. Boil the mixture. When it starts boiling add all the sauces, capsicum, tomatoes and the stock.

( 4 ) For the stock— Boil ½ carrot, 1 potato and a small piece of bottlegourd. Crush these in the blenderiser. Strain and add to the soup mixture.

( 5 ) Add salt, lime juice, clove, cardamom and bay leaves. Remove the bay leaves while serving. Cook for 2 minutes. Top with chopped coriander leaves. Serve hot with chillies in vinegar, soya sauce and chilli sauce.

Courtesy - Aneri - My Favourite Recipe

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Hot and Sour Green Vegetable Soup Recipe

Ingredients

A soup specially for those who favor pungent food.

(1) 2 tablespoons chopped coriander leaves and 2 green chillies, minced

(2) 2 tablespoons oil

(3) ½ cup shredded cabbage

(4) ½ cup shredded French beans

(5) ¼ cup shredded capsicums

(6) ¼ teaspoon mono-sodium glutamate (aji-no-moto)

(7) 1 teaspoon black pepper powder

(8) 6 cups water and salt to taste

(9) 2 tablespoons soya sauce and vinegar

(10) 4 tablespoons corn flour

Method

(1) Heat the oil and add the minced coriander and chilli. Fry for ½ minute. Add all the green vegetables, aji-no-moto and black pepper. Fry for 2 minutes.

(2) Add 6 cups of hot water, the soya sauce, vinegar and salt to taste. Bring to a boil.

(3) Dissolve the corn flour in a little water and add it to the boiling soup. Stir constantly for a few minutes.

(4) Remove from the stove, garnish with carrot curls. Serve piping hot.

Courtesy - Aneri - My Favourite Recipe

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Sweet Corn Soup Recipe

Ingredients

( 1 ) 5 large fresh corncobs

( 2 ) 3 tea spoons sugar

( 3 ) 3 to 4 tea spoons soya sauce

( 4 ) A pinch ajinomoto

( 5 ) 1 table spoon green chilli sauce

( 6 ) 1 tea spoon corn flour

( 7 ) 4 cups water

( 8 ) Salt to taste

Method

( 1 ) Grate 3 corncobs. Boil the remaining 2 corncobs in the pressure cooker and take out whole corn seeds from them.

( 2 ) Add salt, sugar, ajinomoto, soya sauce and chilli sauce. Mix the corn flour in 2 tea cups of cold water and add to the cooked corn mixture. Boil for at least 30 minutes. Serve hot with chillies in vinegar and soya sauce.

Variation

Finely chopped french beans, carrots, capsicums, tomatoes and cheese may be added to the soup.

Chilli Vinegar : 8 table spoons vinegar, 4 green chillies (chopped finely), 7 tea spoon salt. Mix all the ingredients and boil the mixture for 1 minute on a low flame.

Courtesy - Aneri - My Favourite Recipe

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Spring Roll Recipe

Ingredients

For the covering :

( 1 ) 1 cup maida

( 2 ) 1 table spoon rawa

( 3 ) ¼ tea spoon baking powder

( 4 ) 1 table spoon oil

( 5 ) Cold water

( 6 ) Salt to taste

For the stuffing :

( 1 ) 50 grams french beans

( 2 ) 50 grams carrots

( 3 ) 50 grams cabbage

( 4 ) 50 grams capsicums

( 5 ) 3 table spoons oil + oil for frying

( 6 ) ½ tea spoon ajinomoto

( 7 ) ½ cup sprouted mung

( 8 ) 1 tea spoon chilli sauce

( 9 ) 1 tea spoon soya sauce

(10) 1 tea spoon red chilli powder

(11) Salt to taste

Method

( 1 ) Sieve the flour with salt and baking powder added to it. Add the rawa to the maida. Add the oil and enough water to form a semi-soft dough. Knead the dough. Leave for about 10 minutes.

( 2 ) For the stuffing, cut the vegetables (except beans sprouts) into long thin strips. Soak them in cold water for 2 hours.

( 3 ) Heat the oil thoroughly in a vessel and add ajinomoto powder, capsicum, french beans and mung. Cook on a high flame. Cover the vessel with a lid. Cook for 10 minutes. Add cabbage and carrots. Cook for 2 minutes. Add salt.

( 4 ) Remove it from the flame when all the water evaporates. Add chilli sauce, soya sauce and red chilli powder.

( 5 ) Knead the dough well. Divide the dough into 10 small balls. Roll out each ball into chapatties. Spread the stuffing on one end and roll up. Seal the edges with a little water. Sprinkle a little maida on it.

( 6 ) Deep fry in hot oil. Cut into 1½ pieces when hot.

(7) Serve hot with chilli sauce. The rolls can be half fried and kept aside. Refry them while serving.

Note : The rolls should be fried immediately because if they are kept for some time they will crack.

Courtesy - Aneri - My Favourite Recipe

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