Saturday 1 August 2015

Cashew & Rose Jam Fudge

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredient

Cashew pieces-2 cup
Milk powder-2 tbsp
Cardamom powder-1/4 tsp
Sugar-1 cup
Silver leaf/foil – 4 sheets(optional)
Saffron paste-1/4 tsp
3/4 cup water
Stuffing-
Gulkand (Rose Preserve) -2 tbsp

Method

1] Grind the cashew pieces and make a powder. (Do this by gently pulsing it in the mixer. Avoid over doing it, else the cashews start releasing their oil and the mixture becomes sticky).
2] Prepare the sugar syrup: In a heavy bottom pan, add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency. Keep stirring the syrup while cooking.
3] Bubbles will start appearing all over the sugar syrup when its done. Check and switch off the flame and then add cardamom powder to it.
4] Now add cashew powder and milk powder to the sugar syrup and mix well.
5] When this mixture cools down to room temperature - knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
6] For stuffing, take gulkand (rose jam) make small balls of the stuffing (smaller then the cashew dough balls).
7] Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
8] Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle's cap in the saffron paste and gently pressing it on the top of cashew ball.
9] Garnish with a pistachio slice on top and serve.

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Cashew & Rose Jam Fudge | healthy snack recipes

00:15 Aashiya Tongia

Cashew & Rose Jam Fudge

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredient

Cashew pieces-2 cup
Milk powder-2 tbsp
Cardamom powder-1/4 tsp
Sugar-1 cup
Silver leaf/foil – 4 sheets(optional)
Saffron paste-1/4 tsp
3/4 cup water
Stuffing-
Gulkand (Rose Preserve) -2 tbsp

Method

1] Grind the cashew pieces and make a powder. (Do this by gently pulsing it in the mixer. Avoid over doing it, else the cashews start releasing their oil and the mixture becomes sticky).
2] Prepare the sugar syrup: In a heavy bottom pan, add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency. Keep stirring the syrup while cooking.
3] Bubbles will start appearing all over the sugar syrup when its done. Check and switch off the flame and then add cardamom powder to it.
4] Now add cashew powder and milk powder to the sugar syrup and mix well.
5] When this mixture cools down to room temperature - knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
6] For stuffing, take gulkand (rose jam) make small balls of the stuffing (smaller then the cashew dough balls).
7] Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
8] Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle's cap in the saffron paste and gently pressing it on the top of cashew ball.
9] Garnish with a pistachio slice on top and serve.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Friday 31 July 2015

Roasted Flattened Rice

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients:

2 cups thick poha( Flattened Rice)
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1 tablespoon chopped green chili
10 t0 12 curry leaves
2 tablespoons peanuts
2 tablespoons roasted chana
2 tablespoons coconut dried sliced
1/4 teaspoon turmeric (haldi)
1/2 teaspoon salt adjust to taste
1/8 teaspoon citric acid (nimbu sat)
1 teaspoon sugar

Method:

1. Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
2. Grind the Salt and the Citric Acid to a fine powder.
3. Grind the sugar to a fine powder seperately.
4. In a non-stick pan, heat the Oil at medium temperature.
5. Once the Oil is hot, add in the cumin seeds. Allow them to pop.
6. Add in the Green Chilis and the Curry Leaves and cook for a few minutes.
7. Add in Whole Raw Peanuts and cook for 1 minute.
8. Add in the Roasted Chana Daal and coconut stir and cook for another minute.
9. Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
10. Add the Poha and mix very well till all the Poha is yellow and no white is visible.
11. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
12. Sprinkle the Sugar Powder and mix well.
13. Allow the Civda to cool down to room temperature before you store it.

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Roasted Flattened Rice | healthy snack recipes

23:28 Aashiya Tongia

Roasted Flattened Rice

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredients:

2 cups thick poha( Flattened Rice)
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1 tablespoon chopped green chili
10 t0 12 curry leaves
2 tablespoons peanuts
2 tablespoons roasted chana
2 tablespoons coconut dried sliced
1/4 teaspoon turmeric (haldi)
1/2 teaspoon salt adjust to taste
1/8 teaspoon citric acid (nimbu sat)
1 teaspoon sugar

Method:

1. Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
2. Grind the Salt and the Citric Acid to a fine powder.
3. Grind the sugar to a fine powder seperately.
4. In a non-stick pan, heat the Oil at medium temperature.
5. Once the Oil is hot, add in the cumin seeds. Allow them to pop.
6. Add in the Green Chilis and the Curry Leaves and cook for a few minutes.
7. Add in Whole Raw Peanuts and cook for 1 minute.
8. Add in the Roasted Chana Daal and coconut stir and cook for another minute.
9. Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
10. Add the Poha and mix very well till all the Poha is yellow and no white is visible.
11. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
12. Sprinkle the Sugar Powder and mix well.
13. Allow the Civda to cool down to room temperature before you store it.

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Eggless Peanuts cookies

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredient

Maida - 1 cup (120 grams)
Powdered sugar - more than 1/2 cup (100 grams)
Chopped/Crushed peanuts – ⅓ cups
Butter - 1/2 cup (100 grams) (melted)
Green cardamom - 6 (peel and make powder)
Baking powder - 3/4 tsp
Milk - 1/4 cup

Method

1] Preheat the oven to 375 degree F (190 degree C) for at least 10 minutes.
2] Line two baking sheets with parchment paper.
3] Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so all get incorporated. Keep it aside until needed.
4] Take soften butter in a large enough bowl.Whisk it till it gets smooth and cream.
5] Add sugars.Again beat it till get smooth, creamy and fluffy.
6] Add milk.Beat it till mixed.
7] Add flour mixture.Beat it until incorporated.
8] Add peanuts and fold it with still mixed.
9] Now make tablespoon size balls from the batter and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little.Now using the fork make crisscross pattern.Do same for all the cookies.
10] Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges. Let it cool in the cookie sheet for 5 minutes. Baking time may vary. It depends on the size of the cookies; yours might me slightly smaller or bigger than mine. So please always check your cookies 2-3 minutes before the mentioned time and bake accordingly.
11] Then remove it to the cooling rack and let it cool completely. Then store in air tight container.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments


Eggless Peanuts cookies | healthy snack recipes

22:53 Aashiya Tongia

Eggless Peanuts cookies

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


Ingredient

Maida - 1 cup (120 grams)
Powdered sugar - more than 1/2 cup (100 grams)
Chopped/Crushed peanuts – ⅓ cups
Butter - 1/2 cup (100 grams) (melted)
Green cardamom - 6 (peel and make powder)
Baking powder - 3/4 tsp
Milk - 1/4 cup

Method

1] Preheat the oven to 375 degree F (190 degree C) for at least 10 minutes.
2] Line two baking sheets with parchment paper.
3] Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so all get incorporated. Keep it aside until needed.
4] Take soften butter in a large enough bowl.Whisk it till it gets smooth and cream.
5] Add sugars.Again beat it till get smooth, creamy and fluffy.
6] Add milk.Beat it till mixed.
7] Add flour mixture.Beat it until incorporated.
8] Add peanuts and fold it with still mixed.
9] Now make tablespoon size balls from the batter and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little.Now using the fork make crisscross pattern.Do same for all the cookies.
10] Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges. Let it cool in the cookie sheet for 5 minutes. Baking time may vary. It depends on the size of the cookies; yours might me slightly smaller or bigger than mine. So please always check your cookies 2-3 minutes before the mentioned time and bake accordingly.
11] Then remove it to the cooling rack and let it cool completely. Then store in air tight container.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments


Roasted masala Chickpeas


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredients

1 cup dried Chickpea
1 tsp oil
1/2 tsp Cumin powder
1/8 tsp Red Chili powder
Salt to taste

Method:

1]Soak the channa overnight. Pressure cook them next day until soft...it may take 5-6 whistles
2]Drain the water completely, may be wiping with tissue will work as well to remove the moisture from the channa.
3]Preheat the oven to 220 deg C for 10mins.Meanwhile in a wide bowl combine oil, salt, chilli and cumin powder with channa.
4]Line a silver foil/butter paper and spread the channa. Bake it in 220 deg C for 35-40 mins. But check inbetween 15mins and toss it to avoid from burning.
4]Take it out of the oven and allow it to cool completely to get the crunch.Keep them stored at room temperature in an air tight container.

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healthy snack recipes | Roasted masala Chickpeas

04:27 Aashiya Tongia

Roasted masala Chickpeas


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.



Ingredients

1 cup dried Chickpea
1 tsp oil
1/2 tsp Cumin powder
1/8 tsp Red Chili powder
Salt to taste

Method:

1]Soak the channa overnight. Pressure cook them next day until soft...it may take 5-6 whistles
2]Drain the water completely, may be wiping with tissue will work as well to remove the moisture from the channa.
3]Preheat the oven to 220 deg C for 10mins.Meanwhile in a wide bowl combine oil, salt, chilli and cumin powder with channa.
4]Line a silver foil/butter paper and spread the channa. Bake it in 220 deg C for 35-40 mins. But check inbetween 15mins and toss it to avoid from burning.
4]Take it out of the oven and allow it to cool completely to get the crunch.Keep them stored at room temperature in an air tight container.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Chocolate Deep Almond Bite

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

½ cup good quality honey
2 Tablespoons of butter
1 cup almonds coarsely, chopped (preferably soaked and dehydrated)
4 ½ oz/ bittersweet chocolate, finely chopped

Method

1] Line an 8 inch square baking pan with parchment paper; set aside.
2] Heat honey and butter in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
3] Fold in the chopped almonds and stir until well coated.
4] Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
5] Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
6] Melt chopped chocolate in the microwave or over a double boiler.
7] Dip one end of each square into melted chocolate.
8] Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
9] If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

healthy snack recipes | Chocolate Deep Almond Bite

03:31 Aashiya Tongia

Chocolate Deep Almond Bite

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

Ingredients

½ cup good quality honey
2 Tablespoons of butter
1 cup almonds coarsely, chopped (preferably soaked and dehydrated)
4 ½ oz/ bittersweet chocolate, finely chopped

Method

1] Line an 8 inch square baking pan with parchment paper; set aside.
2] Heat honey and butter in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
3] Fold in the chopped almonds and stir until well coated.
4] Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
5] Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
6] Melt chopped chocolate in the microwave or over a double boiler.
7] Dip one end of each square into melted chocolate.
8] Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
9] If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Bottle Gourd Pudding

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

SERVES: 4 to 5
Ingredients

Milk – 1 liter (full cream)
Lauki (Bottle Gourd) – 500 grams
Cashew nuts – 10 (Cut each Cashew into 6-7 pieces)
Sugar – 80-100 grams (less then ½ cup)
Cardamom – 4-5 (Peel and ground)
Almonds – 4 (Cut into thin stripes)
4 to 5 strands of saffron | kesar

Method

1] Put milk for boiling in a thick-bottomed pot.
2] Peel the skin from the Lauki (bottle gourd), wash it, remove the seeds and grate it finely.
3] When the milk starts boiling, add the lauki, cashews and strands of saffron to it and stir with a stirring spoon. Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the lauki and milk are mixed well with each other and acquire a thick consistency. Add sugar and cardamoms to the Kheer and mix well and let it cook for 3-4 minutes.
4] The Lauki Kheer is ready. Take out the kheer into a serving bowl, and garnish it with the almond stripes. Serve it warm or cold after your dinner as a sweet dish.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Bottle Gourd Pudding | healthy snack recipes

02:30 Aashiya Tongia

Bottle Gourd Pudding

If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.

SERVES: 4 to 5
Ingredients

Milk – 1 liter (full cream)
Lauki (Bottle Gourd) – 500 grams
Cashew nuts – 10 (Cut each Cashew into 6-7 pieces)
Sugar – 80-100 grams (less then ½ cup)
Cardamom – 4-5 (Peel and ground)
Almonds – 4 (Cut into thin stripes)
4 to 5 strands of saffron | kesar

Method

1] Put milk for boiling in a thick-bottomed pot.
2] Peel the skin from the Lauki (bottle gourd), wash it, remove the seeds and grate it finely.
3] When the milk starts boiling, add the lauki, cashews and strands of saffron to it and stir with a stirring spoon. Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the lauki and milk are mixed well with each other and acquire a thick consistency. Add sugar and cardamoms to the Kheer and mix well and let it cook for 3-4 minutes.
4] The Lauki Kheer is ready. Take out the kheer into a serving bowl, and garnish it with the almond stripes. Serve it warm or cold after your dinner as a sweet dish.

If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Tuesday 28 July 2015

Lauki Thepla


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


SERVES: 10 to 12 theplas

Ingredient
¾ cup grated lauki/dudhi/opo squash
2 cup whole wheat flour/atta
3 tbsp gram flour/besan
3 tbsp curd/dahi/yogurt
1/2 teaspoon ajwain (carom) seeds
6 green chilis, or according to taste, ground into a paste
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tbsp oil
¾ tsp salt or add as required
oil for roasting, as required
a small bowl of water

Method
1)Mix all the ingredients and knead into a soft dough using water only if required.
2)Divide the dough into 10-12 equal portions.
3)Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
4)Heat a non-stick tava (griddle) and when you see bubbles on the thepla, flip it.
5)spread some oil on the thepla all over.flip again.
6)spread some oil on this side now.cook each thepla till golden brown spots appear on both the sides.
5)Serve hot.
If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

Lauki Thepla | healthy snack recipes

04:58 Aashiya Tongia

Lauki Thepla


If you are looking for quick and easy dinner recipes and healthy snack recipes then you are on the right place,I am Aashiya Tongia from Indore,India brings weekly recipes for you which can be prepared instantly.


SERVES: 10 to 12 theplas

Ingredient
¾ cup grated lauki/dudhi/opo squash
2 cup whole wheat flour/atta
3 tbsp gram flour/besan
3 tbsp curd/dahi/yogurt
1/2 teaspoon ajwain (carom) seeds
6 green chilis, or according to taste, ground into a paste
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tbsp oil
¾ tsp salt or add as required
oil for roasting, as required
a small bowl of water

Method
1)Mix all the ingredients and knead into a soft dough using water only if required.
2)Divide the dough into 10-12 equal portions.
3)Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
4)Heat a non-stick tava (griddle) and when you see bubbles on the thepla, flip it.
5)spread some oil on the thepla all over.flip again.
6)spread some oil on this side now.cook each thepla till golden brown spots appear on both the sides.
5)Serve hot.
If you enjoyed our quick and easy dinner recipesand healthy snack recipes or want to give any feedback then we welcome your suggestions and comments

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