Take Milk in a saucepan. Add Green Chickpeas. Boil on low-medium flame. Stir it occasionally to avoid boiling over of Milk. When Green Chickpeas are softened enough, remove the saucepan from the flame. Strain it. Let Green Chickpeas cool off somehow. Then mash boiled Green Chickpeas.
Heat Ghee in a pan. Add mashed Green Chickpeas and semi fry stirring it slowly taking care of not getting it burnt. Add grated Milk Khoya, Sugar and Cardamom Powder. Mix well and cook well until the stuff becomes soft loaf.
Arrange the loaf on a serving plate.
Garnish with Almond Flakes.
Serve Fresh and Hot.
Enjoy Very Healthy, Iron, Vitamin and Protein Rich, Green Chickpeas Halvo, to Revitalise your Lousy Body in Cold Winter.
Pre-heat a non-stick pan on low flame. Add Jaggery. When it starts to melt. Add Oil, Red Chilli Powder, Chilli Flakes and Oregano. Stir slowly. When it thickens, remove the pan from the flame. Add Popped Sorghum. Set in Pizza Mould and leave it to cool down. Then, unmould it. Keep it a side..
For Pizza Sauce:
Heat Butter in a pan on low flame. Add chopped Garlic and Onion. When sautéed, add Tomato Puree, Tomato Ketchup, Chilli Sauce and Corn Flour Slurry. Mix well. Add Chilli Flakes, Oregano and Salt. Mix well. Stir it until it thickens. Remove the pan from the flame. Keep it a side.
Heat Butter in a pan on low flame. Add chopped Onion and Capsicum. When sautéed, add Salt and mix well. Remove the pan from the flame.
Take Pizza Base on a serving plate.
Apply prepared Pizza Sauce spreading on the top surface of it.
Spread prepared Topping all over it.
Sprinkle Chilli Flakes, Oregano and Cheese Shred. Arrange Olives halves.
Take Sugar in a not-stick pan. Spread Sugar well in the pan and put the pan on low flame. When Sugar starts to melt, stir it slowly and let it be on flame to melt completely. When, melted completely, add Cream and Butter and stir slowly and continuously. When it changes the colour to light brownish, switch off the flame.
Add Popcorn and mix well. Set in a greased round plate. Leave it to cool down for 10-15 minutes.
Unmould from the round plate and arrange in a serving plate.
Sprinkle roasted Mix Nuts. Pour Chocolate Sauce and White Chocolate Sauce spreading over it.
Garnish with Colourful Sugar Sprinkler.
Have You Ever Enjoyed Pizza without usual Pizza Base…!!!
This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.
It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).
Because of its shape resembles with Rose Flower, it is known as Rose Cookies.
Rice Flour ½ cup
Refined White Wheat Flour (Maida) 2 tbsp
Powder Sugar ¼ cup
Sesame Seeds 1 ts
Coconut Milk 1 cup
Oil to deep fry
Take Rice Flour in a bowl.
Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.
Add Sesame Seeds and stir to mix.
Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.
Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.
Heat Oil in another deep fry pan on medium flame.
Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.
Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.
(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)
Fry Murukku to light brownish. Flip to fry both sides well.
Remove well fried Murukku from the pan.
Serve fresh and hot or let it cool down and store to serve anytime later.
Make Your Favourite Festival Sweeter with South Indian Sweet Snack…
Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.
Then, leave it to cool down and refrigerate for at least 2 hours.
Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.
Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.
Refrigerate it for at least 1 hour.
Take it in a serving glass.
Garnish with few pieces of Cashew nuts and Pistachio.
Just Chill Out with Chilled Shashi Shikanji…
The Royal Gift from the Core State of India…Madhya Pradesh…
Take Cream and Sugar in a pan and put it on low flame. Stir occasionally. When it thickens, add Tender Coconut and continue cooking on low flame for 5-7 minutes while stirring occasionally. Add Coconut Milk Powder and continue cooking on low flame while stirring. When it thickens, remove the mixture in a bowl. Leave it to cool down.
If it is not thick enough to be looking lumpy to shape Laddu, add little more Coconut Milk Powder and mix well.
Make number of Laddu (balls) of prepared mixture.
Coat each Laddu with Colour Sugar.
Put each Laddu separately in Paper cake cup.
Serve Fresh for better taste. Can serve refrigerated too.
Too Tender…Too Creamy…Too Juicy…Just to Swallow… Tender Coconut Laddu…