DIWALI Special: Gulab Jamun Recipe

Gulab Jamun Recipe

Gulab Jamun is one of the well-known Diwali sweets. This is the recipe of Gulab Jamun.

Ingredients

• 1 cup Bisquick
• 2 cup Carnation Powder
• 2 cup Water
• 1 1/2 cup Sugar
• 4 pods Cardamom Seeds
• 4 tbsp Butter
• 6-8 drops Rose Water
• 1/8 cup Yogurt
• 1/2 cup Milk
• Oil

Method

• Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
• Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
• Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
• Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
• Soak in sugar syrup for a few hours until they double in size
• Serve hot or cold

DIWALI Special: Recipe of Kaju barfi

Recipe of Kaju barfi

Here is the online recipe of Kaju barfi. This diwali sweet dish is really tasty.

Ingredients

• 3 cups Cashew powder
• 2 cups Sugar
• 0.5-cup Water
• Silver foil

Method

• Make sugar syrup of almost 2 thread consistency.
• Then dissolve cashew powder in the solution and make the whole solution thick.
• Then spread it on the plate and put some silver foil.
• Then cut barfi into pieces.

Serve this sweet and enjoy the diwali evening.

DIWALI Special: Rasmalai Recipe

Rasmalai Recipe

The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.

Ingredients

• 4 Measuring cup milk for channa (2% milk)
• 3 measuring cup milk for Ras
• 4 - 4 1/2 tbsp. sugar for Ras
• 1 cup sugar
• 3 cups of water
• saffron, cardamom, pista, almonds
• lemon juice

Method

• First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
• Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
• Then drain it in a thin muslin cloth or handkerchief.
• Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
• In a pressure cooker take 3 cups of water and 1 cup of sugar.
• Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
• Toss that balls in the pressure cooker and bring two whistles.
• In the mean time see the milk for ras may be ready.
• Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
• As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
• When the milk is cool add channa balls to it.
• Refrigerate it.
• And it is ready to serve.

DIWALI Special: The recipe of Shahi Pulao

The recipe of Shahi Pulao

There are different kinds of Pulao. But Shahi Pulao is really rich in taste.

Ingredients

• 3 cups basmati rice, wash & soaked for 30 minutes.

Layer 1

Grind to a paste

• 1" piece ginger
• 3 green chilies
• 2 tbsp. coconut grated
• 2 sprigs mint leaves
• ½ cup coriander leaves
• 4 flakes garlic
• 1 carrot
• 1 capsicum
• 6-7 french beans
• 1-sprig sping onions greens chopped

Layer 2

Grind to a paste

• 1 tbsp. sesame seeds
• 1 tsp. soaked khuskhus seeds
• 1 onion
• 5-6 blanched green chilies or white pepper
• 1 cardamom
• 1 clove
• 1 bay leaf
• 1/2" piece cinnamon
• 1 potato
• 1 onion

Other ingredients

• 6-7 whole shelled walnuts
• 15 cashew nuts halved
• 15 almonds, blanched and halved
• 1 tbsp. raisins
• 1 tbsp. cheese or paneer grated
• 1 tbsp. coriander leaves finely chopped
• 2 bay leaves
• 1-cup milk
• Salt to taste
• Pepper to taste
• 3 tbsp. ghee or oil

Method

• Put plenty of water to boil, add salt and bay leaves, bring to boil.
• Add rice and cook till done but not mushy.
• Drain water, cool in large plate.
• Heat half ghee in a heavy pan , add carrots.
• Fry till tender, drain, add French beans to same fat.
• Repeat frying till tender, drain, add capsicum.
• Fry, drain, add paste for layer 1.
• Fry paste for 3 minutes, add salt, spring onions, stir.
• Take off fire, add fried vegetables back, and keep aside.
• Heat remaining ghee in another pan.
• Fry and drain cashews, almonds, potato slices.
• Add onions , stir fry till light golden.
• Add raisins, salt, half the milk, and paste for layer 2.
• Add fried dry fruit, stir and cook for 3 minutes,
• Take off fire , keep aside.

To proceed

• Take a deep casserole about 6-8 inches wide.
• Divide rice into 3 parts.
• Grease insides of casserole; spread one part of rice at bottom.
• Spread layer 1 mixture evenly over the rice.
• Spread second layer of rice over mixture.
• Mix layer 2 mixtures with the remaining rice.
• Spread evenly over 2nd rice layer.
• Sprinkle milk over layers.
• Sprinkle cheese evenly to cover casserole.
• Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
• Bake in preheated oven at 250°C for 9-10 minutes.
• Garnish with fresh ground pepper, coriander and walnuts before serving.
• Serve hot with pakodi kadhi or raitha

DIWALI Special: Mishti Doi Recipe

Mishti Doi Recipe

Mishti Doi is a popular Bengali sweet dish. Here is Mishti Doi recipe.

Ingredients:

• 1 liter full cream milk
• 3-4 tbsps yoghurt
• 250 gms sugar

Method:

• Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from sticking. When it is complete, cool the milk till it is just warm.
• Put the sugar in another pan and heat it over a low flame to melt.
• Allow the sugar to caramalise (brown). Remove from the fire when done, add the reduced milk to this caramalised sugar and mix well till it blend.
• Mix milk and sugar thoroughly now add the yoghurt to the mixture and stir gently to mix.
• Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
• When the Mishti Doi has set and is firm, chill for a few hours and serve.

DIWALI Special: Lemon Rice Recipe

Lemon Rice Recipe

Lemon Rice is a very popular South Indian dish. Here is Lemon Rice recipe.

Ingredients:

• 2cups boiled Rice
• 1/3rd cup Lemon Rice
• 6Tbsp Oil
• 1/2tsp Black Mustard seeds
• Few curry leaves
• 3-4 green chilies
• Salt to taste
• 1/4th tsp. turmeric powder
• 1/4th cup peanuts

Method:

• Heat oil in a pan and add mustard seeds, allow it to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

The Recipe of Pista Lassi

Pista Lassi is a popular Diwali Drink.Its tasty and healthy too.

Ingredients

• Chilled Fresh Curds - 2cups
• Sugar - 1tbs
• Cardamom Powder - 1/2tsp
• Pistas - 2-3nos
• Pista Essence - 2drops
• Crushed Ice - 1/2cup
• Hot Milk - 1tsp

Method

• Coarsely grind pista. Dissolve sugar in curd.
• Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.

Recipe of Mini Samosa

Here is the recipe of Mini Samosa that can add a flavour as snacks of Diwali.

Ingredients

• 2 cups of all purpose flour (maida)
• 1 cup of vegetable oil
• Salt (depending upon the taste)
• moong daal (soak 6-8 hrs in Plenty of water with baking soda)
• 1 tbs red chili powder
• 1 tbs garam masala
• 1 tbs coriender powder
• 1 tbs salt
• tbs amchur
• 3-4 pinches asafoetida powder
• tbs cumin seeds
• Vegetable oil for frying

Method

• Grind the moong daal with minimum quantity of water.
• Add oil in heavy pan.
• Add cumin seeds, asafoetida powder and daal paste in it.
• Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
• Stir it until the mixture dried very well.

Preparation for cover

• Sieve all-purpose flour, add salt.
• Add vegetable oil (so that you can make bowls) and mix it very well.
• Then add small quantity of water and make smooth dough.
• Make small round rolls with dough.
• Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
• Cut it into 2 equal halves along the diameter.
• Put small water along the diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the mini samosas will turn out oily and soggy.
• Drain on rack or kitchen paper
• Serve hot with green chutneys.

DIWALI Special: Masala Cashew Recipe

Masala Cashew Recipe

With big cashew nuts and a little bit of masala Masala Cashew can be prepared instantly for your guests.

Ingredients

• 500 gms. Whole big cashew nuts
• Salt to taste
• 1/2 tsp. red chili powder
• 3-4 pinches garam masala
• 2 pinches citric acid powdered
• 3 tbsp. ghee

Method

• Heat ghee in a deep frying pan.
• Add cashews few at a time.
• Fry till light brown on low flame.
• Drain, keep aside in a colander.
• Repeat for remaining cashewnuts.
• Sprinkle all other ingredients over them.
• Toss with hand till masalas are well blended with cashewnuts.
• Cool completely to room temperature before storing in airtight container

AMERICAN Foods: Crescent Bacon Cheese Tartlet

Crescent Bacon Cheese Tartlet

Ingredients:

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
• 1/3 cup shredded Swiss cheese
• 1/4 cup chopped cooked bacon
• 1 tablespoon chopped green onion
• 1 egg
• 3 tablespoons whipping cream

Directions:

1. Heat oven to 375 degrees F.
2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

SALAD Recipes: Tuna Salad Crescents

Tuna Salad Crescents

Ingredients:

• 1/2 cup tuna salad
• 2 tablespoons sweet dill pickle relish
• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1/2 cup shredded Cheddar cheese
• 1 egg, beaten

Directions:

1. In bowl, mix tuna salad and relish.
2. Separate dough into 8 triangles. Spoon tuna mixture on short end of each triangle; top with cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg.
3. Bake at 375 degrees F 12 to 15 minutes.

AMERICAN Foods: Taco Chicken Wraps

Taco Chicken Wraps

Ingredients:

• 8 large uncooked chicken breast tenders, not breaded
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 cup Old El Paso® Thick 'n Chunky salsa

Directions:

1. Heat oven to 375 degrees F. Coat each chicken tender with taco seasoning mix.
2. Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.
3. Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.

MEXICAN Foods: Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons butter
• 2 cubes chicken bouillon
• 1 cup hot water
• 3/4 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Monterey Jack cheese
• 1 (14.75 ounce) can cream-style corn
• 1 (4 ounce) can diced green chiles
• 1 dash hot pepper sauce
• 1 tomato, chopped
• fresh cilantro sprigs, for garnish (optional)

Directions:

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Soup Recipes: Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

Ingredients:

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions:

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

MERICAN Foods: Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup

Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions:

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

AMERICAN Foods: Pulled Chicken Crescents

Pulled Chicken Crescents

 

Ingredients:

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 cup shredded cooked chicken
• 1/4 cup barbecue sauce
• 1/3 cup shredded Cheddar cheese
• 1 egg, beaten

Directions:

1. Separate dough into 8 triangles.
2. In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
3. Bake at 375 degrees F 12 to 15 minutes.