• Take one cup sugar, one cup water in a pan and heat it. • When sugar melted properly in water and sugar syrup will start to boil, add dry fruits in sugar syrup.
• When sugar syrup comes to room temperature strain it in a strainer. • Now dry fruits become soft. • Keep dry fruits in another bowl.
• Then add 2-3 drop of vanilla essence in sugar syrup. • You can add any types of flavour in sugar syrup as per your choice. • Mix sugar syrup properly. • Then take whipped cream in a bowl and beat it. • We have to beat whipped cream till it become thick. • It takes 20 to 25 minutes for become thick. • Take bread pieces in a plate.
• Cut the edges of bread. • Don't waste the dark part of the bread. • Make breadcrumbs with the edges of the bread and store breadcrumbs in a air tight container for month and above. You can use this bread crumbs for making cutlet or any other frying dishes. • Take two pieces of bread in a plate for garnish the instant cake.
• Add 4-5 tbsp sugar syrup in one part of the bread. • Then add whipped cream. • Then add soaked dry fruits over whipped cream. • Then keep another piece bread over dry fruits. • Arrange the bread in same process, sugar syrup, whipped cream then dry fruits and again one piece bread over it.
• After three layer cover the bread pieces with whipped cream. • After covering with whipped cream cut it in 2 pieces.
• Make roses with large star shaped nozzle over the pieces. • Add some colourful sprinkles over it.
• Then add golden colour chocolate balls in the middle part of the whipped cream rose flower. • Now no bake eggless instant cake is ready for serving.
Mahashivratri is a Hindu festival celebrated annually the honour of Lord Shiva. This day is a fasting day for Hindu people. People make different types of fasting food in this occasion. In this thali recipe you will find five types of fasting food for Mahashivratri.
Aloo ki sukhi sabji
Ingredients :
4 medium size boiled potato 1 tbsp ghee 1 tsp cumin seeds ½ inch piece ginger 2 green chilli ½ tsp coriander powder ½ tsp rock salt Coriander leaves
Method :
• Heat a pan in medium flame. • Add 1 tbsp clarified butter in pan. • Add 1 tsp cumin seeds, grated ginger, 2 green chilli and ½ tsp coriander powder in hot clarified butter. • Stir it 5-6 second. • Add boil potato pieces and rock salt in masala. • Mix it properly and stir it for 2-3 minutes in slow medium flame. • If you want to make gravy in curry then add some water in it. • After 2 minute add grinded peanuts in potato. • Stir it for 2 minutes in slow flame. • After 2 minutes close the flame and at coriander leaves. • Mix all ingredients properly. • Take it in a bowl and garnish with coriander leaves. • Now dry potato curry is ready for serving.
Dahi moongfali chutney
Ingredients :
curd ½ bowl 1 bowl roasted peanuts 2 green chilli ½ inch piece ginger Fresh coriander Rock salt as per taste
Method :
• Take all ingredients except rock salt in a blender jar. • Blend it and make a smooth paste. • Pour it in a bowl. • Add rock salt in it. • Mix it properly. • Garnish with coriander leaves and serve.
Lauki ki halwa
Ingredients :
600 gm bottle gourd 500 ml milk 1 cup sugar ½ tsp green cardamom powder Dry fruits Clarified butter as required
Method :
• Heat a pan in medium flame. • Add clarified butter in pan. • Then add grated bottle gourd in hot clarified butter. • Cook it for 2 minutes in slow medium flame. • After 2 minutes and boiled milk in it. • Cook it still it become thick. • After 2-3 minutes all ingredients become thick. • Then add sugar in it. • Stir it till become thick. • Then add clarified butter, dry fruits and green cardamom powder in it. • Now close the flame and take it in a bowl. • Garnish with dry fruits and serve.
Sabudana vada
Ingredients :
1 cup sabudana (tapioca pearls) ½ cup grinded peanuts 5 medium size boiled potato 1 tsp roasted cumin powder Fresh coriander Rock salt as per taste Oil for frying
Method :
• Mash boiled potatoes. • We need soaked sabudana for making vada. • Soak sabudana for 6 to 7 hours. • Add sabudana, roasted peanuts, rock salt, roasted cumin powder and fresh coriander leaves in mashed potato. • Knead all ingredients properly. • You can add green chilli and coriander powder in it. • I take medium size sabudana for making vada. •You can also take large size sabudana, it is also very good for making vada. • But in small size sabudana vada will not make properly. • After kneading make balls with sabudana. • You can make small or big balls as per your choice. • Make it in round shape. • Heat oil in medium flame. • Add all sabudana tikki in hot oil. • Fry it in slow medium flame. • Don't heat oil too much, rather than vada will not cook properly. • After 1 minute change the side of the tikki. • It takes 3 minute to fry sabudana vada. • When sabudana tikkies change its colour take it in a plate. • Sabudana vada is ready to serve.
Rajgira paratha
Ingredients :
1 bowl rajgira flour 2 boiled potato 4-5 tbsp clarified butter 1 tsp rock salt 1 tsp roasted cumin powder ½ tsp coriander powder Coriander leaves Lukewarm water for making dough
Method :
• Take one bowl rajgira atta in a plate. • Add rock salt, fresh coriander, roasted cumin powder and coriander powder. • Take 2 boiled potato and mash it. • Boiled aloo makes rajgira dough sticky consistency. • Add 1 tsp clarified butter in atta. • Mix all ingredients properly. • Add lukewarm water step-by-step and make a soft dough. • Knead the dough for 2 minutes. • Cover the dough and keep aside for 10 minutes. • After 10 minutes make small balls in dough for making paratha. • You can make small or big balls with dough, as per you making paratha. • Make the dough balls in round shape. • Take some dry flour and roll paratha in a rolling pin. • Make a thin and round shaped paratha in dough. • Heat a flat pan in medium flame. • Add paratha in pan. • After 2 minutes chains paratha's side. • When paratha cook properly add 1 tsp of clarified butter in each side of paratha. • Cook it properly and then take in a plate. • Make all paratha in same process.
