Raksha Bandhan is an auspicious occasion that celebrates the special bond of love and caring between a brother and a sister. On Raksha Bandhan, the sister ties the rakhi on her brother wrist hand and praying for his good wealth, success and happiness.
And in return brother gives a gift or blessings to her sisters and also promise to protect her always !! There are numerous food prepared during this festival.
Let’s celebrate this Rakhi with some delicious sweets.There are many sweets recipes which can be prepared at home without any hassle. Today I am sharing sweets recipes for Raksha Bandhan from my kitchen
1. Saffron Sweet Rice
Saffron flavored rice with the sweetness of sugar, cardamom and cloves sauted in clarified butter(desi ghee), release an aroma that has a warm sweet fragrance fills the whole house!!
2. Gajar Halwa
This is a quick and easy version of gajar halwa recipe, which is made with condensed milk or milkmaid, ghee and nuts.
3. Besan Ladoo
Besan Ladoo is a rich Indian desert made from roasted besan, sugar and some crunchy nuts. It is a delicious desert is often made for an auspicious or a pooja
4. Phirni
Phirni is a traditional Indian dessert recipe that uses saffron and rice to make a delightful traditional Indian sweet dish.
5. Motichoor Ladoo
Motichoor Ladoo is a popular Indian sweet-dish, made using tiny boondi/fried gram flour balls.
6. Kesari Rice Kheer
It is a traditional and creamy Indian rice pudding cooked with rice, milk, sugar and it is spiced with cardamom, saffron or lots of dry fruits. It is so simple to make and taste delectable.
7. Gud Papdi
Gur Papdi Recipe with step by step photos - A traditional rich Indian desert made from whole wheat flour(atta), jaggery(gud), desi ghee(clarified butter) and some crunchy nuts(dry fruits). This is very popular sweet-dish from Gujarat. It is also known as Sukhdi, Golpapdi or Gudpapdi.
8. Coconut Ladoo
This is very popular sweet-dish and easy to make, delicious coconut ladoo recipe within 15 minutes! The appearance is satisfying and flavors too are rich and yumm.
9. Rava Kesari Halwa
Rava Kesari is a popular South-Indian sweet made from semolina. The another name of Rava Kesari is "Sooji ka Halwa" which is famous in North-India especially made during the festive season. The only difference between the rava kesari and sooji ka halwa is the color.
10. Mango Coconut Barfi
Mango Coconut Fudge is an easy and quick dessert to make within 30 minutes. It's excellent flavour, taste and aroma makes a delicious dessert.
11. Meethi Seviya
Meethi Seviyan also known as Sweet Vermicelli is a must at any festival at our place. It is a delicious Indian recipe served as a desert. This is popular dish at my home can be served as a sweet after lunch or dinner, no need to be wait for any festival.
12. Moong Dal Halwa
Moong Dal Halwa is a popular and rich halwa recipe from North India. Moong dal halwa is delicious and one of the sweets you cannot stop eating but making this halwa takes a lot of time and effort.
Happy Cooking & Enjoy !!
This is the best, classic, old-fashioned, creamy macaroni salad with crispy vegetables dressed in a simple and creamy but still light mayonnaise & sauce dressing for any picnic, potluck, or party.
Pasta is my all time favourite for breakfast. It easy to whip up and filling for the morning & evening dose. Though I have tried different types of pastas. This is an easy, delicious, and satisfying vegetarian pasta recipe.
This creamy macaroni salad is everything those others were not. First off, it’s homemade—toss the box! It’s simple but well-seasoned. It’s dressed just right with a tangy but light mayo dressing. And the pasta is neither clumpy nor starchy, but smooth and satisfying with every bite.
Cooking the macaroni correctly is essential to a good mac salad. Overcook it and you’ll end up with mushy bites that won’t stand up to the mixing with the vegetables.
The macaroni salad trick I learned from one of the food program..that is to rinse the pasta after cooking and drain it really well so there’s no residual water lurking in the pasta. Rinsing the pasta under cold water stops the cooking time and removes some of the starches created from cooking.
As the pasta cools, toss it a bit with a spoon so it stays loose and doesn’t clump together. Allow for at least an hour before serving for the best and flavorful taste. And always remember to taste again before serving to decide if more salt and oregano seasoning needs to be added.
You can try n number of pasta recipes from my blog like
baked mac and cheese with tomato sauce
veg macaroni-pasta in tomato sauce
vegetable shell pasta in tomato sauce
penne pasta in white sauce
fusilli pasta in tomato sauce
I use the classic short macaroni pasta in this salad, but you can use a shell or elbow pasta will work equally as well. Be sure to rinse the pasta under cold water and drain well to remove any excess water so your salad doesn't become soupy.
Ingredients :
Boiled and cooked Macaroni Pasta - 2 cups
Mayonnaise (any of your choice) - 1/4 cup to 1/2 cup
Green Capsicum - 1 small
Red onions - 1/2 medium [diced and soaked in cold water until needed (see Recipe Note)]
Red bell pepper - 1 small
Barbecue sauce, store-bought or homemade - 1/2 to 1/4 cup
White vinegar - 1 tbsp
Black Pepper - 1/2 tsp
Oregano - 1/2 tsp
Diced Celery - 3 to 4 stalks
Salt to taste
Preparation Method:
Cooking the macaroni pasta:
It’s the same method for any pasta.
1. Heat water in a cooking pot and bring to a boil. Add salt & oil to season the pasta.
2. Add the pasta and let it cook it for 8-10 minutes (you can check it if you suspect it is done by taking one out with a fork – the pasta shells should be soft enough to pinch and cut open but not mushy or mash-able).
3. Turn off the heat & drain pasta well in a bowl. Place the drained pasta in the running cold water to stop the cooking process. You could add a few drops of oil and toss-up the pasta if you feel it might stick together.
For Pasta Salad
1. In a large bowl, combine the cooked macaroni, shredded chicken, drained red onions, pepper, and celery. Toss with the remaining dressing until evenly coated.
2. Taste the salad and add salt, pepper, more mayo, more barbecue sauce, or a splash of cider vinegar to suit your taste.
3. Serve immediately or refrigerate until serving. This salad will keep unrefrigerated for 4 hours, or up to a week refrigerated.
Recipe Notes
** Soaking the red onion in cold water removes some if its bite and makes it more pleasant when served raw in a cold salad like this. Soaking for 15 minutes is ideal, but even a short soak will help.
** If the salad has been refrigerated for more than a few hours, it may lose its creaminess. Toss it with a little mayo or barbecue sauce until creamy again.
PIN IT later for future use
HAPPY COOKING & ENJOY !!
Eggless Carrot Cake with step by step method recipe - This carrot cake is incredibly so soft and very moist. It has a delicious cinnamon taste.
The cake is so so yummy! Plus, this is eggless and butter-less carrot cake comes together easily and is wonderful for breakfast, afternoon snack, or dessert. My husband really liked it even my toddler too. We all love it.
This carrot cake was on my list for a long time, I have seen this recipe in Food Food channel, on Hi Tea program anchored by my fav chef Ajay Chopra. I have written full recipe in my diary.
So many recipe passes on my blog, but i don't get enough time to prepare cake. I feel baking requires more time and patience rather than other dishes, if your one thing is wrong in baking your full recipe is blast. ;) :D
See those pretty orange flakes of grated carrot in the cake gives beautiful color as well as the texture. It balanced the sweetness and moisture to the cake. The flavor of spices in the cake is balanced and perfect.
I have added chopped almonds and pistachios inside the cake batter as well as sprinkled on the top of the cake too, you can use any of your dry fruits..walnuts goes well with carrot cake or If you don't want to add dry fruits in your cake, you can avoid it. Rest of the recipe is same.
This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month my partner is Poonam Bachhav who blogs at Annapurna and her recipes are so simple to make plus kids-friendly which I most loved about it.
This time I have to choose one recipe from her blog, I had bookmarked so many recipes from her blog.....I have decided earlier that this time I have to bake something, which goes well with Bangalore's weather.
Bangalore weather is always pleasant, not hot or humid like other states. Here every time it's raining during rains I love to eat something sweet I know everyone was thinking about some pakoda's or fritters but my taste is slightly different, most of the times I like to eat slightly sweet or slightly salty but not full of oily fritters :P
So, yesterday I made this cake, my both handsome dudes of my life loved cake very much, when I am doing photography my baby(toddler) seeing me & smiling :D [I think he was thinking ? mumma when you will finish ur work and we will all eat this cake..haha]
So I choose her moist carrot cake recipe but I have made few changes with the cake. She used whole wheat flour I used both whole wheat flour and maida.
This is a very delicious and flavorful cake especially the spices add inviting flavor to it. The carrots provide nice rich color. Try it for your self, you will love it !
You can end number of cake recipes from my blog like
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
Let's start this easy and soft, moist carrot cake recipe with step by step photos method.
Total Time : 40 minutes
Baking Time : 25-30 minutes
Course type : Baking(cake)
Ingredients :
Maida / All Purpose Flour – 3/4 cup
Whole Wheat flour / Atta – 1/4 cup
Grated carrot – 1/2 cup heaped
Curd/Dahi – 3/4 cups
Refined oil /Olive Oil– 1/4 cup
Milk – 3 tbsp
Granulated Sugar -1/2 cup
Vanilla essence – 1/2 tsp
Cinnamon powder – 2 pinch (optional)
Baking powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt - A pinch
Roughly Chopped Almonds & Pistachios – handful
Preparation Method:
1. Grate carrots finely and keep aside. Sieve maida,wheat flour with salt,baking soda and baking powder, set aside.
2. In a mixing bowl add curd, sugar, milk and olive oil. Mix well until sugar completely dissolves.
3. Then add cinnamon powder, vanilla essence and give a quick stir.
4. Finally fold in carrots then add maida+wheat flour mixture. Whisk it well to form a smooth creamy flowing batter. You can fold in chopped almonds and pistachio into the batter itself. I have added dry fruits inside the cake as after I sprinkled on the top
5. Preheat oven at 180 deg C for 10mins. Meanwhile lay butter paper inside the tin(only for the bottom)…Grease it with butter and maida. After pouring the batter in tin, tap the cake for 1 or 2 times, if there is bubbles in batter it will set, after tapping.
6. Bake the cake at the same temperature for 25-30mins or until the toothpick inserted at the center comes out clean. Mine will ready in 27 min.
7. Immediately transfer the tin onto a wet cloth for easy unmould. Allow it to cool for 15mins, hen invert and carefully peel of the butter paper. Then allow it to cool for atleast an hour before slicing.
8. Slice it, cool completely and store in an airtight container.
Tips & Tricks
* Baking time again differs from oven to oven, depends on the tin also… mine took around 27 mins flat for the cake to bake fully but what I would suggest is check after 22mins then proceed accordingly.
* The cake keeps well at room temperature for 2 days then refrigerate it. While serving may be you can just warm it up in oven and then serve it.
* I used homemade dahi, you can use market based dahi too.
* I wanted to add wheat flour so I added 1/4 cup, but you can skip it then add 1 cup maida fully also.
PIN IT Later
Happy Cooking & Enjoy !!