Digi Cook

INDIAN CUSIENE

Ingredients:

Steps:

  1. In a bowl, mix the flour, salt, and ajwain seeds (if using).
  2. Add oil and mix until the mixture resembles breadcrumbs.
  3. Gradually add water and knead to form a firm dough. Cover with a damp cloth and let it rest for 30 minutes.
  4. Heat 2 tablespoons of oil in a pan. Add cumin seeds, ginger, and green chili. Sauté for a minute.
  5. Add peas and diced potatoes. Mix well.
  6. Add turmeric powder, coriander powder, garam masala, and salt. Cook for a few minutes until the spices are well incorporated.
  7. Remove the filling from heat and let it cool.
  8. Divide the dough into small balls. Roll each ball into a thin oval shape.
  9. Cut the oval in half to form two semi-circles.
  10. Take one semi-circle, wet the straight edge with water, and form a cone shape. Seal the edges.
  11. Fill the cone with the potato filling. Wet the open edges and pinch to seal, ensuring the samosa is tightly closed.
  12. Heat oil in a deep pan for frying.
  13. Carefully slide the samosas into the hot oil and fry until golden brown and crispy.
  14. Remove from oil and place on paper towels to drain excess oil.
  15. Your samosas are ready to be served! Enjoy with chutney or sauce.

Ingredients:

Steps:

  1. Mix the sliced vegetables in a bowl.
  2. In a separate bowl, combine gram flour, red chili powder, turmeric powder, cumin seeds, and salt.
  3. Add this dry mixture to the mixed vegetables and mix well.
  4. Sprinkle water little by little and mix until the vegetables are coated with the batter. The batter should be thick enough to coat the back of a spoon.
  5. Heat oil in a deep pan for frying.
  6. Once the oil is hot, drop spoonfuls of the batter-coated vegetables into the oil.
  7. Fry the pakoras until they are golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel to drain excess oil.
  8. Serve hot with chutney or sauce of your choice.

Ingredients:

Steps:

  1. Arrange the papdis on a serving plate.
  2. Top each papdi with a small amount of mashed potatoes.
  3. Sprinkle some boiled chickpeas over the potatoes.
  4. Add chopped onions and tomatoes on top.
  5. Drizzle plain yogurt (curd) over the ingredients.
  6. Drizzle tamarind chutney and mint chutney over the yogurt.
  7. Sprinkle chaat masala, roasted cumin powder, red chili powder, and salt.
  8. Garnish with chopped coriander leaves.
  9. Sprinkle sev generously over the chaat.
  10. Your Papdi Chaat is ready to be served!

Dahi Puri Recipe

  • Prepare the Puri:
    1. Heat oil in a deep pan for frying.
    2. Gently place small, round puris in the hot oil.
    3. Fry until they puff up and turn golden brown.
    4. Remove and drain excess oil on paper towels.
  • Prepare the Filling:
    1. Boil and peel potatoes. Cut them into small cubes.
    2. Mix the potatoes with finely chopped onions and boiled chickpeas.
    3. Add salt, chaat masala, and a pinch of red chili powder. Mix well.
  • Assemble the Dahi Puri:
    1. Gently make a hole in the center of each puri.
    2. Fill the puris with the prepared potato mixture.
    3. Add a spoonful of sweet tamarind chutney and mint chutney to each puri.
    4. Top with a dollop of thick yogurt.
    5. Sprinkle with more chaat masala and red chili powder.
  • Garnish and Serve:
    1. Garnish with finely chopped coriander leaves and sev (crispy chickpea flour noodles).
    2. Serve immediately to enjoy the crunchy, tangy, and spicy flavors.

    Ingredients:

    Steps:

    1. In a large mixing bowl, add the puffed rice, chopped onions, chopped tomatoes, cilantro, mint leaves, and roasted peanuts.
    2. Add the tamarind chutney and green chutney according to your taste preference.
    3. Sprinkle roasted cumin powder, chaat masala, red chili powder, and salt over the mixture.
    4. Gently toss all the ingredients together until well combined.
    5. Just before serving, add the fine sev on top for extra crunch.
    6. Divide the Bhel Puri into serving bowls and garnish with more sev.
    7. Serve immediately and enjoy!

    Ingredients:

    Steps:

    1. Gently make a hole in the center of each puri shell to create a pocket.
    2. Add a spoonful of mashed potatoes and boiled chickpeas into each puri.
    3. Add a little tamarind chutney and mint-coriander chutney into each puri.
    4. Sprinkle some chopped onions, coriander leaves, and green chilies (if using) into each puri.
    5. Place the stuffed puris on serving plates.
    6. Pani (Spiced Water):
      • Mix together water, mint-coriander chutney, tamarind chutney, black salt, roasted cumin powder, chaat masala, and a pinch of red chili powder.
      • Adjust the spices and flavors according to your taste preferences.
    7. Carefully fill each puri with the prepared pani.
    8. Enjoy the burst of flavors as you eat the stuffed and spiced puris!

    Ingredients:

    Steps:

    1. Heat oil in a large pot over medium heat.
    2. Add cumin seeds and let them splutter.
    3. Add chopped onions, ginger, and garlic. Sauté until onions are translucent.
    4. Add chopped tomatoes, salt, turmeric, and red chili powder. Cook until tomatoes are soft.
    5. Allow the mixture to cool, then blend it into a smooth puree.
    6. Return the puree to the pot and place it over medium heat.
    7. Add vegetable broth and bring the mixture to a boil.
    8. Reduce the heat to low and let the shorba simmer for about 10-15 minutes.
    9. In a separate pan, heat butter. Add cumin seeds and let them splutter.
    10. Add chopped green chilies and sauté briefly.
    11. Pour this tempering into the simmering shorba.
    12. Add sugar and chopped cilantro. Stir well.
    13. Simmer for another 5 minutes, allowing the flavors to meld.
    14. Season with salt and black pepper according to taste.
    15. Remove from heat and let it cool slightly.
    16. Serve hot, garnished with more fresh cilantro.

    Ingredients:

    Steps:

    1. Heat oil in a large pot over medium heat.
      Add chopped onions, carrots, and celery. Sauté until vegetables are softened.
    2. Add minced garlic, grated ginger, and curry powder. Cook for a minute until fragrant.
      Pour in the vegetable broth and bring the mixture to a boil.
    3. Reduce the heat to a simmer and add the red lentils and diced potatoes.
      Cover and cook until lentils and potatoes are tender.
    4. In a separate pan, heat more oil. Add mustard seeds, cumin seeds, and chopped onion.
      Sauté until onions turn golden brown.
    5. Add chopped tomatoes, turmeric, and ground coriander. Cook until tomatoes are soft.
      Pour this mixture into the pot of soup.
    6. Stir in coconut milk, and season with salt and black pepper to taste.
      Simmer the soup for an additional 10-15 minutes.
    7. Using an immersion blender, partially blend the soup to achieve a creamy consistency.
      Leave some chunks of vegetables for texture.
    8. Return the pot to the heat. If the soup is too thick, you can add more vegetable broth.
      Taste and adjust the seasonings as needed.
    9. Just before serving, stir in fresh lemon juice and chopped cilantro.
      This adds a burst of flavor to the soup.
    10. Serve the Mulligatawny Soup hot. It pairs well with naan or crusty bread.

    Ingredients:

    Steps:

    1. In a large pot, combine the washed lentils and water.
      Bring to a boil and simmer until lentils are tender.
    2. In a separate pan, heat oil or ghee over medium heat.
      Add cumin seeds, mustard seeds, and chopped onions. Sauté until onions are golden brown.
    3. Add minced garlic, grated ginger, and chopped green chilies.
      Sauté for a minute until fragrant.
    4. Add ground turmeric, ground coriander, and cayenne pepper.
      Cook briefly to toast the spices.
    5. Pour the sautéed spice mixture into the cooked lentils.
      Stir well to combine.
    6. Use an immersion blender to partially blend the soup for a smoother consistency.
      Leave some lentils whole for texture.
    7. Return the pot to the stove over low heat.
      Adjust the soup's consistency with more water if needed.
    8. Season the soup with salt and black pepper.
      Simmer for 10-15 minutes to meld the flavors.
    9. Stir in lemon juice and chopped cilantro just before serving.
      Adjust seasoning if necessary.
    10. Serve the Dal Shorba hot, alone or with rice or bread.

    Ingredients:

    Steps:

    1. Blanch the spinach leaves in boiling water for a minute.
      Transfer to ice water to preserve the green color. Drain and blend into a smooth puree.
    2. In a large pot, heat oil or ghee over medium heat.
      Add cumin seeds and let them splutter.
    3. Sauté chopped onions until translucent.
      Add minced garlic and grated ginger. Sauté for another minute.
    4. Add ground turmeric, ground coriander, and ground cumin.
      Cook briefly to toast the spices and release their flavors.
    5. Stir in the spinach puree and cook for a few minutes.
      Add vegetable broth and bring to a gentle boil.
    6. Simmer the soup for about 10 minutes.
      Use an immersion blender to achieve desired consistency.
    7. Season the soup with salt, black pepper, and lemon juice.
      In a separate pan, heat butter. Add cumin seeds and chopped green chilies. Sauté briefly.
    8. Add this tempering to the soup and stir to incorporate.
      Simmer for a few more minutes.
    9. Serve the Palak Shorba hot.
      Garnish with yogurt if desired.

    Ingredients:

    Steps:

    1. Heat butter in a large pot over medium heat.
    2. Add chopped onions, carrots, and celery. Sauté until onions are translucent.
    3. Add minced garlic and grated ginger. Sauté for an additional minute.
    4. Add sweet corn kernels and sauté for a few minutes.
    5. Pour in the vegetable broth and bring to a boil.
    6. Reduce the heat, cover the pot, and let it simmer for about 15 minutes.
    7. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend.
    8. Return the blended soup to the pot. Add milk and mix well.
    9. Season the soup with salt and pepper according to taste.
    10. Simmer the soup for an additional 10 minutes, stirring occasionally.
    11. Once the soup is heated through and flavors have melded, turn off the heat.
    12. Ladle the Sweet Corn Soup into bowls.
    13. Garnish with chopped cilantro.
    14. Serve the soup hot and enjoy!

    Ingredients:

    Steps:

    1. In a pot, heat a bit of oil over medium heat.
      Sauté sliced onions, minced garlic, sliced chilies, and sliced galangal or ginger until fragrant.
    2. Add sliced mushrooms and cubed tofu.
      Cook for a few minutes until mushrooms are tender.
    3. Pour in vegetable broth and add bruised lemongrass and kaffir lime leaves.
      Bring the mixture to a gentle simmer and let it infuse for about 10-15 minutes.
    4. Remove the lemongrass and lime leaves from the pot.
      They have released their flavors into the broth.
    5. Stir in coconut milk and let the soup come to a simmer again.
      Add soy sauce, brown sugar, and salt to taste.
    6. Squeeze in fresh lime juice and give the soup a final stir.
      Taste and adjust the seasonings if needed.
    7. Before serving, finely chop some fresh cilantro and slice green onions.
      Ladle the soup into bowls and garnish with the herbs.
    8. Serve the Coconut Soup hot and enjoy!

    Idli:

    Sambar:

    1. Heat oil in a pot over medium heat.
      Add mustard seeds and let them splutter.
    2. Add curry leaves, dried red chilies, and sliced onions.
      Sauté until the onions turn translucent.
    3. Add chopped tomatoes and cook until they soften.
      Stir in tamarind pulp, sambar powder, and salt.
    4. Pour in water and bring the mixture to a boil.
      Add diced vegetables like carrots, potatoes, and beans.
    5. Reduce the heat and let the sambar simmer until the vegetables are tender.
      In a separate pan, heat oil for tempering.
    6. Add mustard seeds, cumin seeds, asafoetida, and curry leaves.
      Once they splutter, pour the tempering into the sambar.
    7. Stir in cooked and mashed pigeon peas (toor dal).
      Simmer the sambar for another 10 minutes.
    8. Adjust the consistency by adding more water if needed.
      Garnish with chopped cilantro.
    9. Serve the flavorful sambar alongside idlis and chutney.

    Ingredients:

    Steps:

    1. Wash the rice, urad dal, and fenugreek seeds together. Soak them in water for about 4-6 hours.
    2. After soaking, drain the water and grind the rice, urad dal, and fenugreek seeds together to form a smooth batter. Add water gradually as needed while grinding. The batter should be slightly thick. Add salt to the batter and mix well.
    3. Allow the batter to ferment overnight or for at least 8 hours. The batter will rise and become slightly airy.
    4. Once the batter is fermented, mix it gently to get a uniform consistency.
    5. Heat a non-stick skillet or dosa pan on medium heat. Lightly grease it with oil or ghee.
    6. Pour a ladleful of dosa batter onto the center of the pan. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
    7. Drizzle a little oil or ghee around the edges of the dosa and cook until the edges start to turn golden brown and crispy.
    8. Flip the dosa using a spatula and cook the other side for a minute or until it's cooked and slightly crispy.
    9. Remove the dosa from the pan and serve hot with chutney, sambar, or any desired accompaniment.

    Ingredients:

    Steps:

    1. Rinse the poha under running water for a minute. Drain the water and let the poha sit for about 10 minutes to soften. Gently fluff the poha with a fork to separate the grains.
    2. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and chopped green chilies.
    3. Add chopped onions and sauté until they turn translucent.
    4. Add peanuts and sauté for a couple of minutes until they start to brown.
    5. Add green peas and cook for a few minutes until they are tender.
    6. Sprinkle turmeric powder and salt over the mixture. Mix well.
    7. Add the soaked and fluffed poha to the pan. Gently mix everything together to coat the poha with the turmeric and other flavors.
    8. Cook for a few more minutes until the poha is heated through.
    9. Turn off the heat and garnish with freshly chopped coriander leaves.
    10. Serve the poha hot with lemon wedges for squeezing over the top.

    Ingredients:

    Steps:

    1. Heat a pan on medium heat and dry roast the semolina until it turns slightly golden and aromatic. Remove and set aside.
    2. In the same pan, heat oil or ghee. Add mustard seeds, urad dal, chana dal, and cumin seeds. Allow them to splutter.
    3. Add turmeric powder and asafoetida. Stir well.
    4. Add curry leaves, chopped green chilies, and chopped onion. Sauté until the onion turns translucent.
    5. Add the mixed vegetables and cook for a few minutes until they are slightly tender.
    6. Pour in the water and bring it to a boil.
    7. Reduce the heat to low and slowly add the roasted semolina while continuously stirring to avoid lumps.
    8. Cook the mixture on low heat, stirring constantly, until the semolina absorbs the water and the upma reaches the desired consistency.
    9. Cover the pan and let the upma sit for a couple of minutes to steam.
    10. Fluff the upma with a fork, garnish with fresh coriander leaves, and serve hot with lemon wedges on the side.

    Ingredients:

    Steps:

    1. In a mixing bowl, combine the whole wheat flour and a pinch of salt.
    2. Gradually add water and knead to form a soft and smooth dough. Cover the dough and let it rest for about 15-20 minutes.
    3. If using any fillings, prepare them by mixing the ingredients together and seasoning as desired.
    4. Divide the dough into small equal-sized balls.
    5. Take one dough ball, flatten it slightly, and dust it with flour.
    6. Roll the dough ball into a small circle using a rolling pin.
    7. Place a spoonful of the prepared filling (if using) in the center of the circle.
    8. Gather the edges of the circle to enclose the filling and pinch to seal.
    9. Flatten the stuffed dough ball and dust it with flour again.
    10. Roll the stuffed dough ball into a larger circle, using a rolling pin. Be gentle and use flour as needed to prevent sticking.
    11. Heat a skillet or tawa over medium heat.
    12. Place the rolled paratha on the hot skillet and cook until you see small bubbles forming on the surface.
    13. Flip the paratha and cook the other side. Apply oil or ghee on both sides and cook until golden brown and crispy.
    14. Remove the paratha from the skillet and place it on a plate.
    15. Repeat the process with the remaining dough balls.
    16. Serve the hot and delicious parathas with yogurt, pickle, or any desired accompaniment.

    Ingredients:

    Steps:

    1. In a mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water and knead the dough until it's smooth and pliable. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
    2. In a pan, heat a tablespoon of oil. Add cumin seeds and let them splutter.
    3. Add the mashed potatoes, turmeric powder, red chili powder, garam masala, and salt to the pan. Mix well and cook for a few minutes to combine the flavors. Remove from heat and let the potato mixture cool down.
    4. Divide the dough into small equal-sized balls. Take a dough ball and flatten it slightly. Place a spoonful of the potato mixture in the center of the dough.
    5. Gather the edges of the dough to enclose the potato filling and pinch to seal. Flatten the stuffed dough ball gently.
    6. Roll out the stuffed dough ball into a round poori using a rolling pin. Repeat the process for the remaining dough balls.
    7. Heat oil in a deep pan for frying. Once the oil is hot, carefully slide in a poori and gently press it with a slotted spoon. The poori will puff up. Fry until both sides are golden brown.
    8. Remove the fried poori from the oil and place it on a paper towel to remove excess oil.
    9. Serve the hot and puffy aloo pooris with your favorite side dish, such as potato curry, chana masala, or pickle.

    Ingredients:

    Steps:

    1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
    2. In a large pot, heat the cooking oil or ghee. Add the whole spices (bay leaves, cloves, cardamom, cinnamon) and sauté until fragrant.
    3. Add the sliced onions and cook until they turn golden brown.
    4. Add the ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
    5. Add the chopped tomatoes, biryani masala powder, red chili powder, turmeric powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate.
    6. If using meat, add it now and cook until it's browned on all sides. If using vegetables, you can skip this step.
    7. Stir in the yogurt and marinate the meat or vegetables for about 30 minutes.
    8. In a separate large pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% cooked. Drain and set aside.
    9. Layer the marinated meat or vegetables with the partially cooked rice in the pot. Sprinkle saffron milk over the rice.
    10. Cover the pot with a tight-fitting lid and place it over low heat. Cook for about 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
    11. Once done, remove the pot from heat and let it rest for 10-15 minutes before gently fluffing the biryani with a fork.
    12. Serve the biryani hot with raita, salan, or your favorite side dish.

    Ingredients:

    Steps:

    1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, and salt to create the marinade.
    2. Add paneer cubes to the marinade and coat them well. Allow them to marinate for at least 30 minutes.
    3. Preheat the oven to 200°C (392°F). Thread the marinated paneer cubes onto skewers and place them on a baking tray. Bake for about 15-20 minutes or until the paneer is slightly charred at the edges.
    4. In a pan, heat oil. Add cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant.
    5. Add finely chopped onion and cook until it becomes translucent.
    6. Stir in the tomato puree and cook until the oil starts to separate from the mixture.
    7. Add the baked paneer cubes and mix well.
    8. Pour in the heavy cream and dried fenugreek leaves. Simmer for a few minutes.
    9. Adjust the seasoning and consistency as needed. If the gravy is too thick, you can add a little water.
    10. Garnish with fresh cilantro leaves before serving.

    Ingredients:

    Steps:

    1. In a bowl, mix the plain yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt to create the marinade.
    2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, allowing the flavors to meld.
    3. In a large pan, melt butter (or ghee) and oil over medium heat.
    4. Add the marinated chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.
    5. In the same pan, add tomato puree and cook for a few minutes until the raw smell disappears.
    6. Reduce the heat to low and add heavy cream, stirring continuously to combine.
    7. Sprinkle in garam masala and dried fenugreek leaves, and let the sauce simmer for a few minutes.
    8. Add the cooked chicken back to the sauce, allowing it to simmer for an additional 5-10 minutes.
    9. Garnish with chopped cilantro before serving.
    10. Serve the butter chicken with naan, rice, or your preferred choice of bread.

    Ingredients:

    Steps:

    1. Heat oil in a pot over medium heat. Add chopped onions and sauté until they turn golden brown.
    2. Add minced garlic and ginger. Sauté for a minute until fragrant.
    3. Add the tomato puree and cook until the oil starts to separate from the masala.
    4. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a few minutes.
    5. Add the chicken pieces and coat them well with the masala. Cook for 5-7 minutes until the chicken starts to brown.
    6. Add enough water to cover the chicken. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the chicken is cooked through and tender.
    7. Sprinkle garam masala and mix gently.
    8. Garnish with freshly chopped coriander leaves.
    9. Serve hot with rice or bread of your choice.

    Ingredients:

    Steps:

    1. Wash and drain the soaked black gram and red kidney beans. Pressure cook them with 4 cups of water until soft and fully cooked.
    2. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
    3. Add the chopped onion and sauté until golden brown.
    4. Stir in the ginger-garlic paste and sauté for a minute until fragrant.
    5. Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the mixture thickens and the oil starts to separate.
    6. Mash the cooked black gram and red kidney beans slightly and add them to the tomato-onion mixture. Mix well.
    7. Add garam masala and cream (or milk) to the mixture. Mix and simmer for about 15-20 minutes on low heat, stirring occasionally.
    8. Adjust the consistency by adding water if needed. Let the flavors meld together.
    9. In a separate small pan, melt the butter. Add it to the dal and mix well.
    10. Garnish with fresh cilantro leaves.
    11. Serve hot with naan, roti, or rice.

    Ingredients:

    Steps:

    1. Blanch the spinach: Bring a pot of water to boil. Add the chopped spinach and blanch for about 2 minutes. Drain and immediately transfer the spinach to a bowl of ice water. This helps retain the green color. Drain again and blend the blanched spinach into a smooth puree. Set aside.
    2. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn translucent.
    3. Add ginger-garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.
    4. Add tomato puree and cook until the oil starts to separate from the masala.
    5. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes.
    6. Pour in the spinach puree and mix with the masala. Let it simmer for 5-7 minutes to combine the flavors.
    7. Add paneer cubes and garam masala. Mix gently to coat the paneer with the spinach mixture. If using cream, you can add it now for a creamier texture.
    8. Allow the Palak Paneer to simmer for another 5 minutes, ensuring the paneer cubes are heated through.
    9. Taste and adjust the seasoning if needed. If the gravy is too thick, you can add a little water to achieve the desired consistency.
    10. Once the Palak Paneer is ready, remove from heat and serve hot with naan, roti, or rice.

    Ingredients:

    Steps:

    1. Mix the milk powder, all-purpose flour, and baking soda in a bowl.
    2. Add ghee and cardamom powder to the dry ingredients.
    3. Gradually add milk and knead to form a soft dough. The dough should not be too sticky.
    4. Divide the dough into small, smooth balls and set aside.
    5. In a separate pot, prepare the sugar syrup by dissolving sugar in water. Add saffron strands and rose water if using. Simmer until the syrup thickens slightly. Remove from heat and set aside.
    6. Heat oil or ghee in a pan over medium-low heat for frying.
    7. Fry the prepared dough balls (gulab jamuns) until they turn golden brown, maintaining a low flame to ensure they cook through.
    8. Once fried, remove the gulab jamuns and drain excess oil.
    9. Place the fried gulab jamuns into the prepared warm sugar syrup.
    10. Allow the gulab jamuns to soak in the syrup for a few hours before serving. They will absorb the syrup and become soft and delicious.
    11. Serve the gulab jamuns warm or at room temperature.

    Ingredients:

    Steps:

    1. Boil the milk in a heavy-bottomed pan, stirring constantly to prevent sticking.
    2. Add lemon juice or vinegar gradually while stirring until the milk curdles. This will separate the curds and whey.
    3. Place a muslin cloth or cheesecloth over a sieve and strain the curdled milk. Rinse the curds under cold water to remove any sourness from the lemon juice or vinegar.
    4. Gather the cloth and squeeze out excess water. Hang the cloth for about 30 minutes to drain any remaining whey.
    5. Knead the drained chenna (curdled milk solids) on a clean surface for 5-7 minutes until it becomes smooth and soft.
    6. Divide the chenna into small portions and roll them into smooth balls without any cracks. Make sure there are no air bubbles inside the balls.
    7. In a separate pot, combine sugar and water and bring it to a boil to make a sugar syrup.
    8. Add the chenna balls to the boiling sugar syrup. Cover and cook on medium heat for 15-20 minutes. The balls will puff up as they cook.
    9. Add cardamom powder and saffron strands to the syrup for flavor.
    10. Remove from heat and let the rasgullas cool down in the syrup.
    11. Once cooled, refrigerate the rasgullas for a few hours before serving.
    12. Garnish with chopped nuts before serving.

    Ingredients:

    1. All-purpose flour - 1 cup
    2. Yogurt - 1/2 cup
    3. Water - 1/2 cup
    4. Sugar - 1 cup
    5. Saffron strands - a pinch
    6. Cardamom powder - 1/2 teaspoon
    7. Rose water - 1 teaspoon
    8. Oil or ghee - for frying

    Steps:

    1. Mix the all-purpose flour, yogurt, and water in a bowl to make a smooth batter. Let it rest for 3-4 hours, allowing it to ferment.
    2. In a separate pan, prepare a sugar syrup by dissolving sugar in water. Add saffron strands and cardamom powder. Simmer until the syrup reaches a sticky consistency. Add rose water and keep the syrup warm.
    3. Heat oil or ghee in a deep frying pan over medium heat.
    4. Pour the fermented batter into a squeezable plastic bottle or a piping bag with a small nozzle.
    5. Squeeze the batter into the hot oil in a spiral or pretzel-like shape to form the jalebis.
    6. Fry the jalebis until they are golden and crisp. Remove them from the oil and immediately dip them into the warm sugar syrup.
    7. Allow the jalebis to soak in the sugar syrup for a minute or two, then remove and place them on a plate.
    8. Your jalebis are ready to be served! Enjoy them warm.

    Ingredients:

    1. Rice - 1/4 cup
    2. Milk - 1 liter
    3. Sugar - 1/2 cup
    4. Cardamom powder - 1/2 teaspoon
    5. Cashews - 2 tablespoons, chopped
    6. Raisins - 2 tablespoons
    7. Ghee (clarified butter) - 2 tablespoons

    Steps:

    1. Wash the rice thoroughly and soak it in water for 30 minutes.
    2. Drain the soaked rice.
    3. In a large heavy-bottomed pot, bring the milk to a boil.
    4. Add the soaked rice to the boiling milk and stir well. Cook on medium heat, stirring occasionally.
    5. Simmer the mixture until the rice is cooked and the milk has reduced, stirring frequently to prevent sticking to the bottom of the pot.
    6. Add sugar and mix until dissolved.
    7. In a separate pan, heat ghee and fry the cashews and raisins until golden. Add them to the kheer.
    8. Add cardamom powder and mix well.
    9. Simmer for another 5-10 minutes until the kheer has thickened to the desired consistency.
    10. Remove from heat and let it cool slightly before serving.
    11. Serve the delicious kheer warm or chilled.

    Ingredients:

    Steps:

    1. Heat the ghee in a pan over medium heat.
    2. Add the semolina and roast until it turns golden brown and gives off a nutty aroma.
    3. In a separate pot, bring the water to a boil.
    4. Slowly add the hot water to the roasted semolina while stirring constantly to avoid lumps.
    5. Cook and stir until the mixture thickens and the water is absorbed.
    6. Add the sugar and mix well until the sugar is fully dissolved.
    7. Add the chopped nuts and cardamom powder. Mix again.
    8. Cook for a few more minutes until the halwa reaches your desired consistency.
    9. Remove from heat and let it cool slightly before serving.

    Ingredients:

    Steps:

    1. Heat the ghee in a heavy-bottomed pan on low heat.
    2. Add the khoya and sauté it for a few minutes until it softens.
    3. Add the sugar and mix well until the mixture starts to leave the sides of the pan.
    4. Add the cardamom powder and saffron strands, and mix again.
    5. Remove the mixture from the heat and let it cool slightly.
    6. Grease a tray or plate with ghee.
    7. Transfer the mixture to the greased tray and spread it evenly, about 1/2 to 3/4 inch thick.
    8. Sprinkle the chopped nuts on top and gently press them into the mixture.
    9. Allow the barfi to cool and set for a few hours.
    10. Once set, cut it into desired shapes, and your barfi is ready to be served.