Falsa Fruit Custard Shots

This month we have word F from A to Z  recipe challenge, which is quite difficult because from word F there is only 2 ingredient one is Feni which I don't like 🙂 and second is Falsa which is quite difficult to get in this season but thanks to Amazon there everything is available. 

As I did not get the Falsa fruit but instead I found Falsa fruit juice powder and so I decided to make falsa fruit custard shots. 

Falsa fruit also known as Grevia asiatia. As per  Wikipedia it was the first found in Varanasi, India and was taken by Buddhist scholars to other Asian countries and rest of world. 

It contains abundant amount of vitamin C, innumerable benificial traces of minerals like Sodium and Iron. 

Falsa fruit custard shots is so simple to make and it tastes so delicious. We can make it for any party. 

Let's start 

Preparation Time:- 5 minutes 

Cooking Time:- 15 minutes 

Serves :- 4 to 6 persons

Author- Hem Lata Srivastava 

Recipe Type:-Dessert 

Ingredients:-

For Base:-

• Orange flavoured sweet biscuits 10
• Melted butter 1/2 cup

For custard:-

• Falsa juice powder 2 tbsp
• Full cream milk 1 litre 
• Custard powder 3tbsp
• Sugar as per taste 
• Pistachio for garnish 

Recipe procedure:- 

• Add orange biscuits in blender and make its fine powder. 
• Pour melted butter and mix it well 
• Take short cups or short glasses, pour the biscuit mixture set and keep in fridge. 
• Dissolve the custard powder in 1 cup milk 
• Dissolve the falsa juice powder in 2 tbsp lukewarm pmilk and keep aside 
• Boil the milk in a heavy bottomed pan after a boil lower the heat add custard powder and stir constantly cook until it becomes thick. It takes 10 to 12 minutes approximately. 
• Now add sugar, mix it well and keep stirring. Cook another 5 minutes and switch off the gas. 
• Once it cools add falsa powder and mix .
• Now pour the custard onto biscuits mixture,  keep them in fridge for 10 minutes. 
• Garnish with pistachio and serve. 

Note:- 

• Here I used orange biscuits you can use any flavour biscuits as per your choice. 
• Use condensed milk besides sugar .
• You can use any dry fruits or also can use some chopped seasonal fruit. 
• If you get the falsa fruit you can use them. In that case you need to wash them and discard the seeds and use falsa fruit pulp.

Singhade Ki Kachri

I was unaware about the dish Singhada Kachri until i saw in a video on a food group and then i searched for the dish to know more about it.

Singhada kachri is a famous street food from Uttrakhand state and mostly it is famous in Corbet, Kashipur and Ramnagar areas, nowadays you can find some stalls along road sides in Moradabad city which is famous for moong dal chat and brass utensils..

Singhada kachri is a snacks which can be served as a breakfast or evening time snack.

As i am very fond of raw Singhada fruit so wanted to try this yummy chat hence i decided to try my hand on Singhada Kachri

In this recipe we need  purple Singhada which is hard naturally, in winters when it is the season of Singhada (or pani fal )you can try this delicious recipe. For perfect taste you need to cook it on slow heat that is the secret of this recipe.

Singhada also known as water chestnut, is a fruit that grows underwater. It is usually a winter fruit. Singhada is very useful for people suffering from jaundice. Since Singhada is rich in antioxidants, it possesses anticancer, antiviral and antibacterial properties. This helps to strengthen the spleen and the stomach and also removes cancer, fatigue, insomnia and bad taste.

Preparation Time:-10 minutes 

Cooking Time:- 35 minutes 

Serves :- 2

Recipe Type:- snacks 

Indian 

Author:- Hem Lata srivastava 

Ingredients :-

• Singhada 1/2 kg
• Ghee 2 tbsp
• Butter 50 grams 
• Chopped ginger 1 tbsp
• Chopped green chili 2 no
• Chopped onion 2 tbsp
• Chopped tomatoes 2tbsp
• Cumin seeds 1 tsp
• Heeng 1/4 tsp
• Lemon juice as per taste 
• Coriander leaves for garnishing 

Recipe procedure :-

• Before cooking  we need to wash the singhadas properly.
• Now pressure cook them for one to two whistle over medium heat 
• Let them cool , once it cools peel the skin and mash with potato masher.
• Heat Ghee in a pan add cumin seeds as they change the color add ginger, green chili, onion saute until translucent.
• Now add chopped tomatoes, cook until the tomatoes get soft and mashy. 
• Add mashed singhada, salt, hing and butter, mix it well roast over low heat , when the mixture becomes light brown, keep stirring the mixture while it roasting.
• Before serving drizzle some lemon juice, chopped coriander and butter to enhance its taste.
• Serve hot.

Notes:-

If you are using soft singhada there is no need to boil them just peel wash and grind. Cook until it gets soft and mashy. 

You can use tomato puree besides chopped tomatoes. 

Butter gives it nice aroma and richness. 

Elaichi Rabdi Kheer/Cardamom Rabdii Kheer

 

 

This month the challenge for A to Z recipe is quite difficult because we get the word E, and from the letter E, there are only one or two hindi ingredients, so I choose Elaichi.

For this festive season I made rabdi kheer for our guests.

Acutely I had some leftover cooked rice and full cream milk, so I thought to make rabdi kheer. 

Preparation Time:- 5 minutes 

Cooking Time:- 40 to 50 minutes 

Serves:-4 to 6

Author:- Hem lata srivastava 

Recipe Type:- Dessert 

Ingredients:-

• Full cream milk 2 litre 
• Cooked rice 1cup
• Sugar 2tbsp
• Chopped nuts 1cup
• Saffron threads 10
• Elaichi 6 to 8no.
• Pistachio for garnish 

Recipe procedure:-

• In a heavy bottomed pan add milk and put on the gas stove after a boil simmer and cook until it becomes thick but not too much just reduce half in quantity. It will take approximately 40 to 45  minutes
• Mash the rice with a ladle.  Crush the Elaichi in mortar pestle discard the skin.
• Now add sugar and mashed rice along with nuts, saffron and Elaichi powder.
• Stir and cook another 10 minutes on slow heat. 
• Switch off the gas.
• Serve chilled or hot. Before serving garnish with pistachios.

Note:-

• Here I used cooked rice you can use soaked rice.
• For rabdi you can use tond milk 
• Put the Elaichi skin with tea which gives it nice aroma to your tea.

Dahi Sabudana

Dahi Sabudana is a simple,delicious and easiest recipe for fasting days. Soaking sabudana in butter milk is the key .

It is similar to curd rice.

Sabudana :-

Sabudana  which is also known as Sago, Saksak, rabia and sagu in various parts of the world. 

Sabudana is a complete form of starch and is a pure form of carbs.

It has a very low quantity of protein, fat & fiber.

Sabudana is glutan free and a great source of light carbs.

Sabudana can be use in various dishes but mostly people make khichdi and vada from it.

I made sabudana zarda which turned absolutely amazing in taste.

Here I make Dahi sabudana.

Curd:- 

Curd is a fermented milk product,  curd or dahi is a staple in most of the households in india.

Creamy, delicious curd is considered as one of the healthiest food.

It makes our teeth and bones stronger and keeps our body cools.

A curd dish helps to balance the acidity.

This month we have the word D for A to Z recipe challenge. 

First I thought to make something innovative from daliya or dhaniya but i chose dahi because i came to my hometown for navratri celebration as always and here I don't get lots of ingredients so i made dahi sabudana which is quite easy to make and I can easily get all the essential ingredients for it.

Preparation Time:- 4 hours 

Cooking Time :-5 minutes 

Serves :- 4 

Author:- Hem Lata Srivastava 

Ingredients:-

• Sabudana 1 cup
• Butter milk 1/1/4cup 
• Curd 1 cup
• Milk 1/4 cup
• Ghee 1tbsp 
• Salt as per taste
• Whole red chili 4 no 
• Chopped green chili 1tsp
• chopped ginger 1tsp
• Mustard seeds 1tbsp
• Curry leaves chopped 2tbsp
• Roasted Peanut powder 1tbsp

Recipe procedure:-

• Heat a non stick pan or a heavy bottom pan add sabudana and roast until it just starts to pop the pearls. 
• Switch off the gas let them cool.
• Add salt to the butter milk and  once the sabudana gets cool add to the butter milk,  cover and soak for two to  three hours. 
• Open and check it add more butter milk if needed. 
• Once sabudana is soaked properly ,heat ghee in a pan add mustard seeds let them crackle add broken dried red chili,  green chili and ginger, saute and add curry leaves. 
• Switch off the gas. 
• Mix curd and milk to the soaked Sabudana add peanut powder and mix it well .
• Pour the Tadka over the dahi sabudana 
• Mix getaly .
• Garnish with tadka , serve chilled.

Notes:-

• Always choose a good quality of sabudana which easily pops up properly and gets cooked up very well. 
• Do not add water in butter milk other wise sabudana will get sticky.
• I added peanut powder ,You can add crushed peanut also.
• For Garnishing you can use some pomogrante seeds.

Chukandar Galouti/ Beetroot Galouti

 

Beetroot:-

Beetroot is a root vegetable witch is also known as red beet or garden beet. Beetroot is packed with nutrients. It is great a source of fiber, magnesium, potassium, iron and vitamins. It provides a wide range of health benefits such as reducing BP.

Galaouti:-

Galaouti means melt in the mouth kebabs made of goat meat mince or chicken mince. The taste of meat comes from marination with spices & herbs and grilled on charcoal or oven. Legend has it that the Galaouti was invented for an old Nawab who lost his teeth and the khansama of Navab made these melt in mouth kebabs for him. Hence the name galaouti or galawati. For Galaouti they used raw papaya paste which is tenderized the mincemeat easily.

But what about vegetarians, there are various options like soya kebab, vegetable kebabs, dal kebabs etc.

Here I have used beetroot for my Galaouti kebabs but I didn’t want to waste anything so I used beetroot peel to make Warki Paratha. And, I also made beetroot salad for my kebabs’ serving.

These kebabs are packed with goodness and are full of flavors. Children who don’t like to eat beetroot, I am sure they will love it. For my Galaouti, I used cashew nut powder to give it nice rich texture. For frying, I used Desi ghee which is healthier then veg oil or olive oil.

Desi ghee has incredible healing properties and is one of Ayurveda’s most treasured foods.

Research proves that ghee has healthy fats giving energy to the body. My son always said "mummy Desi ghee hi khaya karo wo harmful nahi hota". So we normally use Desi ghee in our cooking.

Warki Paratha:-

Warki Paratha is a layered paratha which is very similar to laccha paratha. But the method of warki paratha is totally different to laccha paratha. Llaccha paratha is usually folded in circular pattern and then flattened whreas warki paratha is folded in half, many a times to create multiple layers. Usually warki paratha is made of refined flour but as I choose a healthy super food Chukandar so I made it with whole wheat flour.

I also made beetroot salad and here I wanted to mention that this recipe of salad, I learned from my friend Rinku who is a great cook.

I joined this interesting challenge which gives us jolly Makkar. This month the alphabet is c and I choose Chukandar which is Hindi name of beetroot and I made beetroot galouti, warki paratha and beetroot salad.

 

 

 

 

                                        Ingredients for Galaouti

• Beetroot 2 large
• Cashew nut powder 1 tbsp.
• Roasted chana powder 1 tbsp.
• Salt as per taste
• Chopped green chili 2 no
• Chopped ginger 1 tbsp.
• Chopped onion 2 tbsp.
• Cumin seeds 1 tsp.
• Spice powder 1/4 tsp.
• Red chili powder 1 tsp.
• Fennel powder 1 tbsp.
• Chat masala powder 1 tsp.
• Lemon juice 1 tbsp.
• a handful of chopped coriander leaves
• Desi ghee for frying

 

                                  Ingredients for warki paratha

• Whole wheat flour 1 cup
• Beetroot skin/peel
• Green chili 2 no
• Salt 1tsp
• Ghee 2 tbsp.
• Brown sugar 1tsp
• Milk 1 cup or as required
• Ghee for frying

 

                                                 Ingredients for salad

• Beetroot 1 no
• Salt 1 tsp.
• Brown sugar 1 tsp.
• Crushed coriander seeds 1 tbsp.
• Chili flakes 1tsp
• Roasted cumin powder 1 tsp.
• Vinegar 1tsp

 

                                                Instructions for preparation

 

• First we need to wash the beetroot properly because, we have also used the skin of beet.
• Now peel the skin and keep aside, grate the beet.
• Now heat 1 tsp. ghee in a pan add cumin as they change the colour add chopped ginger, green chili and onion sauté just for two three minutes.
• Add grated beet and salt mix it well, lower the heat cover and cook till it becomes soft and mushy.
• Switch off the gas, allow to cool the mixture, once cools blend into fine.
• Now add red chili powder, coriander leaves, spice powder, fennel powder, chat masala, lemon juice, cashew nut powder and roasted chana powder mix it well.
• Make tikki shallow fry them both side until golden.

                                                         Procedure of warki paratha

• Boil the peels with salt till it done. Once it cools transfer to a grinder and make a puree with green chili.
• In a large pan or bowl add whole wheat flour, salt, sugar, ghee and milk, mix everything and knead well to form soft dough.
• Cover and rest it for twenty to twenty five minutes.
• Now roll the dough into rectangle and apply some ghee and sprinkle some flour. Fold it like an envelope repeat the process five to six time or more to have many layers. Cover and keep in fridge for 10 minutes, repeat the process in all you would need to refrigerate minimum two to three times.
• After that roll out the paratha and shallow fry using ghee on medium until golden from both side.

 

 

                                 Procedure of salad

 

• Peel wash and slice the beet using by the grater, slices should be very thin.
• Add salt and keep aside for ten minutes, after that squeeze all the water.
• In a pan add sugar, crushed coriander seeds, cumin powder, chili flacks and oil mix cook the mixture for 5 minutes, add vinegar.
• Now mix beetroot. Put into the fridge.
• serve beetroot galauti with paratha, salad and chutney.

 

Notes:-

• Here I use beet skin for paratha you can make it with beetroot paste also.
• For paratha I use wheat flour you can use Maida/Refined flour as well
• I have added brown sugar in my salad you can add white sugar or honey.
• This salad is good for 1 month in your fridge.
• I use homemade spice powder but you can use Garam masala instead.
• Onion is optional, you can skip it.
• Besides cashew nut powder you can use almond or melon seeds powder.

 

Moong/Mung Dal Khichdi

 

Khichdi is one pot comfort food, healthy and complete meal in itself which is made from combination of Dal and Rice cooked together till it becomes soft and mushy, just a little thicker then porridge. 

It can also be made with broken wheat (Dalia),Bajra, Millets and Oats. In fasting days people make sabudana khichdi.

Also different lentils can be use in khichdi like chana, masoor, urad chilka and arahr. 

Personally I like chana dal khichdi but my husband loves moong dal khichdi. 

Khichdi is made in different ways in different parts of the country. Some people add veggies in khichdi but we prefer simple khichdi just turmeric and salt added to it while boiling. 

And for Tadka we use jeera, heeng and broken whole red chili. 

Moong dal khichdi is best served with heeng raita and salad and sometime I prefer to serve it with homemade lemon pickle which is healthier than other pickles.

Moong Dal is also known as green gram or mung beans. It is used as an ingredient in both savory and sweet dishes and in Indian cuisine both the whole and split one are used. 

It is highly nutritious and easy to digest. 

It contains many health antioxidents including phenolic acid, caffiec acid and more which may reduce our risk of chronicles diesece such as heart attack and diabetic disease . 

Preparation Time:- 20 minutes 

Cooking Time:- 15 minutes 

Serves:-  2

Coarse:- main coarse 

Author:- Hem Lata Srivastava 

Ingredients:-

For khichdi:-

1. Dhuli moong dal 1 cup
2. Rice 1cup
3. Salt as per taste 
4. Turmeric powder 1tbsp

For Temperring :-

1. Ghee 2tbsp
2. cumin seeds 1tbsp
3. Heeng 1tsp
4. Whole red chili 4no.

For serving:-

1. Raita
2. Salad

Preparation procedure :-

1. Wash and soak the dal and rice for twenty minutes. 
2. Place the pressure cooker on gas add 4 glass water and soaked rice and dal.
3. After a boil lower the heat and discard all the dirt which comes on top.
4. Add turmeric powder and salt pressure cook it on slow heat for 15 minutes or until it gets soft and mashy. 
5. Switch off the gas.
6. In a pan heat ghee add cumin seeds and heeng as they change the colour add broken red chili. Immediatly switch off the gas.
7. Transfer the khichdi in serving pot pour the tadka on it.
8. Serve hot with salad and raita.

Notes:-

1. You can add some vegetables as per your choice like beans, carrot and potato. 
2. If you wanted to make thick khichdi add water as you like. 
3. For tadka you can use sliced onion and garlic also.

Beetroot Halwa/ Chukandar Ka Halwa

Halwa is a sweet pudding recipe and it is mostly made from flour, semolina, lentils and veggies like carrot, pumpkin, black carrot  and bottle guard. 

We can also make it with beetroot. 

Beetroot Halwa is a delicious fudge like pudding made from grated beetroot and for sweetness we can use honey or jaggery, flavored with cardamom powder.  Beetroot Halwa is a quick and healthy dessert. 

Beetroot is a root vegetable which is also known as red beet, garden beet or beet. 

Beetroot is packed with nutrients. It is great source of fiber, manganese, potassium, iron and vitamin C.

Beetroot has been gaining is popularity as a super Food.

Beetroot can be used in various dishes like sabji, salad, paratha, chop, cutlet and Kebabas. 

I also made paniyaram using beetroot. 

Preparation Time:-10 minutes 

Cooking Time:- 15 minutes 

Serves:-  4

Recipe Type:- Dessert 

Author:- Hem Lata Srivastava 

Ingredients:-

1. Beetroot 1/2 Kg
2. Sugar 2tbsp
3. Desi ghee 1tbsp
4. Mawa 100gm
5. Cardamom powder 1tsp
6. Pinch of salt 
7. Full cream milk 1cup
8. Chopped nuts 2tsp
9. Pistachio for garnish

Recipe procedur:- 

1. Peel and wash the beetroot properly and then grate it.
2. Add grated beetroot and milk to a heavy bottomed pan, mix and cook until all the milk gets absorbed. 
3. Heat ghee in a non  stick pan add cooked beetroot, sugar, cardamom powder salt and nuts mix well .
4. As all the moisture evaporates add grated mawa mix , cook another two to three minutes. 
5. Switch off the gas.
6. Garnish with pistachio sarve hot or cool.

Notes:-

1. Here I used full cream milk you can use tond milk. 
2. You can also skip the milk and mawa.
3. Besides mawa you can use milk powder. 
4. Sugar can be add as per your taste.

Besan Ki Khandaiyan/ Katli / Besan Ki Sabji

 

Besan ki khandaiyan is a popular dish from Bhopal as I saw in a TV show.  It is quite similar to rajasthani pithod or besan ki katli and besan ke paneer  or besan ki burfi from Uttar Pradesh and in Gujrat known as Dhokli nu saak.

Also in Bihar and Jharkhand they make besan ki machli with gram flour  but for gravy they use yellow mustard seed paste which gives it a nice pungent flavour.  For Besan Ki machli make besan ka  cheela with salt, Red chili powder, coriander leaves and bit garam masala, cut and fry them add to the gravy.

We make it with fresh green peas and it is called besani paneer matar ki sabji and for gravy we use tomatoe puree. 

Here I have made traditional Besan ki khandaiyan. In this recipe we add curd besides tomato or other sour ingredient. 

Besan ki khandaiyan tastes just like non veg.

It is a good option for vegetarians, it can be served as a starter for any small gathering. 

Besan:- 

Besan is a pulse flour which is made from chana dal. It is a staple ingredient in the cuisine of India. It can be used in various dishes. 

It has many beneficial properties also, it contains soluble fiber and it is also good for heart.

Besan can be used instead of wheat flour in some curries as it blends well and gives a nutty flavour to the dish.

This Besan ki khandaiyan is made for the event A-z recipe Challenge season -2 .

 this month the Alphabet is "B" and here I choose "Besan" 

Let's start the recipe:-

Ingredients:-

For Khandaiyan:-

1. Besan/Gram Flour 2 cup
2. Salt to taste 
3. Red chili powder 1tsp
4. Kashmiri chili powder 1tsp
5. Ginger garlic paste 1tbsp
6. Cumin seeds 2tsp
7. Asofitada / Heeng 1tsp
8. Oil 1/2tsp

For Gravy:-

1. Ginger, garlic paste 1tsp
2. Onion paste 2tbsp
3. Dry red chili 2no.
4. Bay leaf 2
5. Fenugreek seeds 1tbsp
6. Turmeric powder 1tbsp
7. Red chili powder 1tsp 
8. Coriander powder 1tbsp
9. Salt to taste 
10. Curd 1 cup
11. Oil 2 tbsp
12. Garam masala powder 1tsp
13. Coriander leaves for garnishing 

Recipe procedure:-

1. Mix besan with salt, chili powder, kashmiri chili powder,  ginger garlic paste, heeng and cumin seeds, make a thin batter of pouring consistency. 
2. Heat oil then add the batter to the pan and cook it on low heat until the mixture gets thickened and cook to get halwa like consistently. 
3. Switch off the gas, grease a  thali and spread the mixture into the thali set and allow to cool it. 
4. Once the mixture cools, cut it into diamond shape pieces. 
5. Heat a non stick pan and shallow fry them.
6. Heat oil in a pan or kadhai add methi dana, whole red chili and bay leaf then saute for a couple of minutes. 
7. Add ginger garlic paste and onion paste then fry until it turned brown.
8. Add turmeric powder, coriander powder,  red chili powder then stir and mix it well, cook till oil separates. 
9. Add curd and salt then mix it well. Add khandaiyan pieces then mix it well so all the pieces mix with masala.
10. Now add 2 glass water.  Cover and cook it for 5 to 8 minutes. 
11. Add garam masala 
12. Switch off the gas.
13. Serve hot with chapati along with salad.

Recipe Notes:-

1. Frying step is optional add without frying as per your choice. 
2. We can serve it as snacks in that case skip  the gravy.
3. We can also serve it with boiled rice.