Tricolor Kaju barfi
Servings - 4 - 5
INGREDIENTS
Cashews - 900 grams
Water - 50 milliliters
Sugar - 100 grams
Organic food color - 1/4 teaspoon
Organic food color - 1/4 teaspoon
PREPARATION
1. In a blender, add 900 grams cashews and blend it into a fine powder.
2. Take a heavy skillet, add 50 milliliters water, 100 grams sugar and stir continuously until the sugar is dissolved.
3. Bring it to a boil.
4. Add 1/4 teaspoon organic food color and mix it well.
5. Now, add 300 grams blended cashew mixture and mix it well.
6. Cook until it leaves the sides of the skillet.
7. Take a another heavy skillet, add 50 milliliters water, 100 grams sugar and stir continuously until the sugar is dissolved.
8. Bring it to a boil.
9. Now, add 300 grams blended cashew mixture and mix it well.
10. Cook until it leaves the sides of the skillet.
11. Take a heavy skillet, add 50 milliliters water, 100 grams sugar and stir continuously until the sugar is dissolved.
12. Bring it to a boil.
13. Add 1/4 teaspoon organic food color and mix it well.
14. Now, add 300 grams blended cashew mixture and mix it well.
15. Cook until it leaves the sides of the skillet.
16. Remove it from heat and transfer the green mixture into a tray and spread it evenly.
17. Rest for 30 minutes.
18. Then, spread the white mixture on top if it and spread it evenly.
19. Rest for 30 minutes.
20. Now, add the saffron mixture on top of it and spread it evenly.
21. Rest for 30 minutes.
22. Cut it into pieces.
23. Serve.
Tricolor Fruit Trifle
Serving - 1
INGREDIENTS
Kiwi
Grapes
Pistachios
Whipped cream
Banana
Cashews
Orange
Tutti frutti
PREPARATION
1. Fill the 1/4th glass with kiwi and grapes.
2. Add some pistachios on it.
3. Add some whipped cream on it.
4. Then, fill the glass halfway with whipped cream, banana and cashews.
5. Again add some whipped on it.
6. Now, fill the glass with oranges.
7. Top with whipped cream.
8. Garnish with tutti frutti.
9. Serve.
Vanilla Muffins
Servings 3 - 4
INGREDIENTS
Oil - 100 milliliters
Milk - 200 milliliters
Vanilla extract - 2 teaspoons
All purpose flour - 300 grams
Baking soda - 1/2 teaspoon
Baking powder - 1 teaspoon
Salt - 1/4 teaspoon
Sugar - 125 grams
Vinegar - 1 teaspoon
Organic food colour (Orange, green)
PREPARATION
1. In a mixing bowl add 100 milliliters oil, 200 milliliters milk and mix.
2. Add 2 teaspoons vanilla extract, 300 grams all purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 125 grams sugar, 1 teaspoon vinegar and again mix well.
3. Transfer it into 2 bowls. Add a small amount of organic food color (Green, Orange) and mix well.
4. Take a muffin cups and grease with oil.
5. Pour the mixture evenly into the prepared muffin pan.
6. Preheat the oven to 350 °F/180 °C. Bake for 13 - 15 minutes.
7. Serve.
Indian Flag Cookies
Servings 3 - 4
INGREDIENTS
Butter - 250 grams
Sugar - 200 grams
Salt - 1/2 teaspoon
Vanilla extract - 2 teaspoons
Eggs - 4
All purpose flour - 400 grams
Organic food color( orange, green)
Egg white
White chocolate - 50 grams
Blue candy color
PREPARATION
1. In a mixing bowl, add 250 grams butter, 200 grams sugar, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 4 eggs, 400 grams all purpose flour and knead into a smooth soft dough. Freeze for 1 hour.
2. Divide the dough into three equal portions. Leave one portion plain. Add some organic food(orange) color to the second portion and green organic food color to the third portion.
3. Now take each portion and roll it with rolling pin, gently flatten each portion until it same hight and width.
4. Stack the uncoloured portion on the green coloured dough and the orange coloured dough over this and wrap with plastic wrap.
5. Freeze for 30 minutes.
6. Cut it into a rectangle shape.
7. Transfer it to baking tray and preheat the oven to 350 °F/180 °C. Bake for 13 - 15 minutes.
8. Take a mixing bowl, add 50 grams white chocolate, blue candy color and mix well.
9. Once they are cool, draw a small wheel with piping bag in the centre using blue coloured Icing.
10. Serve.
Tiranga Pulao
Servings - 2 - 3
INGREDIENTS
(Tomato Rice)
Ghee - 2 tablespoons
Cumin - 1/2 teaspoon
Ginger paste - 1 teaspoon
Red chili paste - 1 1/2 teaspoons
Tomato puree - 60 grams
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Soaked rice - 220 grams
Water - 440 milliliters
(Ghee Rice)
Ghee - 2 tablespoons
Cumin - 1/4 teaspoon
Soaked rice - 220 grams
Water - 440 milliliters
Salt - 1 teaspoon
(Spinach Rice)
Ghee - 2 tablespoons
Cumin - 1/2 teaspoon
Ginger paste - 1 teaspoon
Green chili paste - 1 teaspoon
Spinach puree - 200 grams
Salt - 1 teaspoon
Soaked rice - 220 grams
Water - 440 milliliters
PREPARATION
(Tomato Rice)
1. Heat 2 tablespoons ghee in a pot, add 1/2 teaspoon cumin and stir well.
2. Add 1 teaspoon ginger paste and saute for a minute.
3. Then, add 1 1/2 teaspoons red chili paste and stir well.
4. Now, add 60 grams tomato puree and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Add 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.
7. Now, add 220 grams soaked rice and mix it well.
8. Add 440 milliliters water and stir well.
9. Cover it with lid and cook for 20 minutes or until the rice cooked.
10. Remove it from heat and keeps ide.
(Ghee Rice)
1. Heat 2 tablespoons ghee in a pot, add 1/4 teaspoon cumin and stir well.
2. Then, add 220 grams soaked rice and mix it well.
3. Now, add 440 milliliters water, 1 teaspoon salt and stir well.
4. Cover it with lid and cook for 20 minutes or until the rice is cooked.
5. Remove it from heat and keep aside.
(Spinach Rice)
1. Heat 2 tablespoons ghee in a pot, add 1/2 teaspoon cumin and stir well.
2. Add 1 teaspoon ginger paste, 1 teaspoon green chili paste and saute for 1 - 2 minutes.
3. Then, add 200 grams spinach puree and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Add 1 teaspoon salt and stir well.
6. Now, add 220 grams soaked rice and mix it well.
7. Add 440 milliliters water and stir well.
8. Cover it with lid and cook for 20 minutes or until the rice is cooked.
9. Remove it from heat and keep aside.
(Assembling)
1. Place a ring mould in the serving plate. Put the spinach rice in the mould and press lightly.
2. Add cooked white rice and press lightly. Top it with the tomato rice and press lightly.
3. Remove the ring mould slowly and garnish with mint.
4. Serve.
Tri Color Idli
Servings - 2 - 3
INGREDIENTS
(For Saffron Idli)
Oil - 15 milliliters
Split bengal gram - 2 tablespoons
Dry red chili - 6
Oil - 15 milliliters
Tomato - 120 grams
Tamarind pulp - 30 milliliters
Coconut - 15 grams
Salt - 1 teaspoon
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
Water - 450 milliliters
(For Green Idli)
Mint - 15 grams
Coriander - 10 grams
Green chili - 5 grams
Tamarind pulp - 30 milliliters
Coconut - 15 grams
Salt - 1 teaspoon
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
Water - 450 milliliters
(For White Idli)
Semolina - 300 grams
Curd - 200 grams
Salt - 1 teaspoon
Water - 250 milliliters
Fruit salt - 1 teaspoon
Water - 10 milliliters
Water - 450 milliliters
PREPARATION
(For Saffron Idli)
1. Heat 15 milliliters oil in a pan, add 2 tablespoons split bengal gram and stir well.
2. Cook until it turns golden brown in color.
3. Add 6 dry red chili and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 15 milliliters oil in a another pan, add 120 grams tomato and mix it well.
6. Saute until it turns soft and pulpy.
7. Add 30 milliliters tamarind pulp and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Remove it from heat and transfer this into a blender, add the roasted split bengal gram, dry red chili, 15 grams coconut, 1 teaspoon salt and blend it into a smooth paste.
10. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon salt and mix it well.
11. Add 250 milliliters water and mix it well to make a thick batter.
12. Rest the batter for 10 minutes.
13. Then, add the blended mixture into it and mix it well.
14. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
15. Pour the batter into the idli moulder.
16. Take a skillet, add 450 milliliters water and bring it to a boil.
17. Place the idli maker into it and cover it with lid.
18. Steam for about 10 - 12 minutes.
19. Open the lid and remove it from skillet.
20. Serve.
(For White Idli)
1. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon salt and mix it well.
2. Add 250 milliliters water and mix it well to make a thick batter.
3. Rest the batter for 10 minutes.
4. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
5. Pour the batter into the idli moulder.
6. Take a skillet, add 450 milliliters water and bring it to a boil.
7. Place the idli maker into it and cover it with lid.
8. Steam for about 10 - 12 minutes.
9. Open the lid and remove it from skillet.
10. Serve.
(For Green Idli)
1. In a blender, add 15 grams mint, 10 grams coriander, 5 grams green chili, 30 milliliters tamarind pulp, 15 grams coconut, 1 teaspoon salt and blend it into a smooth paste.
2. In a mixing bowl, add 300 grams semolina, 200 grams curd, 1 teaspoon salt and mix it well.
3. Add 250 milliliters water and mix it well to make a thick batter.
4. Rest the batter for 10 minutes.
5. Then, add the blended mixture into it and mix it well.
6. Add 1 teaspoon fruit salt, 10 milliliters water and mix it well.
7. Pour the batter into the idli moulder.
8. Take a skillet, add 450 milliliters water and bring it to a boil.
9. Place the idli maker into it and cover it with lid.
10. Steam for about 10 - 12 minutes.
11. Open the lid and remove it from skillet.
12. Serve.
