Ingredients :- Juicy orange carrots : 1 kg
- Milk : 1 1/2 litre
- Sugar : 400-500 gm
- Elaichi powder (cardomon)
- Saffron few flakes
- Few drops orange colour (optional)
- Ghee : 1 tbsp
Preparation Process :- Peel and grate carrots.
- Put milk and carrots in a heavy saucepan.
- Boil till thick, stirring occassionally.
- Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens.
- Add ghee, elaichi, saffron and colour.
- Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
- Serve hot, decorated with a chopped almond or pista.
Ingredients : - Lychees (canned) : 300 gm
- Basmati rice : 2 tbsp
- Milk : 5 cups
- Khova (grated) : 3 tbsp
- Sugar : ½ cup
- Cardamom powder : ½ tsp
- Rose water a few drops
- Almonds (blanched & sliced) : 12
- Pistachios (blanched & sliced) : 12
Preparation Process :
- Drain and roughly chop lychees. Soak basmati rice for fifteen minutes, drain and grind coarsely.
- Take milk in a deep, thick-bottomed pan and boil for ten minutes stirring continuously so that skin does not form on top.
- Add coarsely ground rice and cook till rice granules are soft.
- Add khoya and sugar. Add chopped lychees and stir for two minutes.
- Sprinkle green cardamom powder and rose water. Remove from heat.
- Cool kheer and pour into individual serving bowls. Sprinkle with sliced almonds and pistachios.
- Serve chilled.
Ingredients :
- Condensed milk : 1 tin
- khajur deseeded (dates) : 1 kg
- Mixed dryfruits (badam, cashew, pista) : 250 gm
- Grated dry coconut : 1/2 cup
Preparation Process : - Break up khajur coarsely.
- Add milkmaid and dryfruit all in a heavy, non-stick pan.
- Cook on slow flame, stirring continuously.
- Do not allow to stick to bottom.
- It takes a while to cook.
- Stir gently till a soft lump forms.
- Spread some of the coconut on a butter paper sheet.
- Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
- Chill the rolls in the fridge.
- Cut into slices
- Or set in a tray and cut into squares.
Ingredients:- Rava : 1 cup
- Sugar : 1.5-2 cups
- Cashewnuts : 10-12
- Raisins : 15-20
- Ghee : 4 tbsp or more
- Orange food color (kesari) : a pinch
- Saffron : a pinch (optional)
- Cloves : 3-4 (optional)
Preparation Process :- Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside.
- Add another tbsp of ghee and fry the rava to a light pink color and keep aside.
- Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil.
- Add the rava slowly, constantly stirring, and mix well.
- Allow the rava to be cooked at medium heat.
- The rava has to cook well.
- When it is fully cooked, add the sugar and stir well.
- When the sugar is fully dissolved, add the remaining ghee.
- Keep stirring until the rava starts leaving the sides of the pan.
- Garnish with the fried cashews and raisins and cardamom powder.
Ingredients :
- Fresh grated coconut : 1 cup
- Grated jaggery : ¾ cup
- Cardamom powder : a pinch
- Rice flour : 1½ cups
- Oil : 2 tsp.
- Salt a pinch
Preparation Process :
The stuffing:- Melt the jaggery and strain to remove any impurities.
- Reheat and make a slightly thick syrup.
- To test, just remove the spoon with a little syrup from the boiling syrup and drop into a cup of cold water.
- If the syrup forms a smooth ball, soft to touch, it is ready.
- Add the coconut gratings to the molten jaggery.
- Keep stirring until all the water is absorbed and the contents leave the side of the pan.
- Remove from fire and add cardamom powder.
- This stuffing can be prepared in advance and refrigerated up to 1 month. This keeps good in room temperature for up to 1 week.
Rice Flour Coating:- Heat a pan and add 2 tsp of oil.
- Add 1½ cups of water and pinch of salt and boil.
- Meanwhile mix the rice flour in 1½cups of water into a smooth batter without lumps.
- When the water starts boiling add this batter and keep stirring until the rice flour becomes a smooth shiny ball. Remove from fire and cool.
To prepare Karjikay:- Knead the rice flour dough well.
- Take a lime sized portion and form into a cup.
- Smear little oil on your finger tips to make it easier to handle the dough.
- Put a smaller size ball of the coconut stuffing inside and close from all sides and pinch the ends together.
- Repeat till all the dough and stuffing is used up.
- Steam the karjikaies in a steamer or a idli steamer for 15 minutes.
Ingredients :
- Pumpkin : 1 Kg
- Sugar : 150 g
- Ghee : 1 Cup
- Kova : 1/4 Cup
- Cardamom Powder : 1 tsp
- A pinch of kesari / Saffron
- Cashews and Raisins - as per req
Preparation Process :- Peel the skin, grate pumpkin, & Pressure cook (No adding water)
- Take a heavy bottom pan , Add pumpkin & cook it for few miniutes directly
- Then add sugar bring to boil (until sugar syrup evaporates )
- Add ghee again boil
- Add kova stir well. Halwa should be thick
- Add kesari / safforn (dialute inthe water).
- Add cardamom powder. Stir well & switch off the flame
- Heat 1 tsp ghee in the small pan. Fry cashews and raisins
- Garnish halwa
Note
All the quantities mentioned in the recipe are optional.
They can be used according to the taste required.
Because different people like different tastes.
Some like more spicy n some less spicy.
Enjoy the food accordingly.
The Food Guide Pyramid is an easy way to create a healthy diet. It consists of 6 food groups and 4 levels. You should eat more servings per day from the lower levels, fewer from the higher ones. Your age, gender, activity level and overall health will ultimately determine which type of diet is best for you, but the pyramid is a great place to start.
Grains form the lowest level and the foundation of the pyramid. Grains contain complex carbohydrates, B vitamins, iron, protein, magnesium and fiber. Eat 6 to 11 servings each day (at least 50% of your total calories) from this group, which includes cereals, rice and pasta.
Fruits and vegetables are the next level. These foods are naturally fat- and cholesterol-free, as well as low in sodium. They also contain a rich supply of vitamins A and C, folate, potassium, magnesium and fiber, which may reduce the risk of certain cancers. Be sure to get 5 to 9 servings of fruits and vegetables every day.
Dairy, meat and meat alternatives are on the pyramid's third level. Dairy products – such as cheese and milk – provide calcium, protein, B vitamins and, when fortified, vitamins D and A. The meat and meat alternatives – which include poultry, fish, dry beans, eggs and nuts – are rich sources of protein, phosphorus, vitamins B6 and B12, zinc, magnesium, iron, niacin and thiamin. Eat 2 to 3 servings from each of these groups daily.
The top of the pyramid is for fats, oils and sweets. These foods are all high in calories, but low in nutritional value. Foods with high fat content include margarine, butter, salad dressing, mayonnaise, cream, cream cheese and sauces. Everything from cake, pie and doughnuts to soft drinks falls in the "sweets" category. Eat very sparingly from this group.
Source of info : www.pennhealth.com
