Sweets - Rasagulla - Bread Carrot Rasgulla

Bread Carrot Rasgulla

Ingredients Quantity Milk 4 Cups Milk Maid 2 Tbsp Bread Slices 10 Sugar 2 Cups Halwa Carrot,grated 1 Cup Dry Nuts Few Ghee 1 Tbsp Elachi Powder 1/2 Tsp

Serving 5 Preparation Time 15 mins Cooking Time 1 hr

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1. In a pan add ghee and dry nuts. Keep the dry nuts aside. To the same pan add carrot and fry it. When it becomes soft add 1/2 Cup milk and sugar. Mix it till the mixture becomes like halwa. Finally add cardamom powder and keep aside to get cool.
2. Meanwhile, in a separate pan add milk to boil. Boil it till the milk comes half of the quantity.
3. When the mixture comes half in measure, add essence,milk maid and sugar. Boil it for 10 mins.
4. Once the carrot halwa becomes cool, prepare small laddos with that.
5. In a bowl add a cup of water with a 1 Tbsp of sugar. Mix it till the sugar dissolves. Cut the edges of the bread slices. Dip each bread in this water and squeeze gently with both palms. Put halwa ball as stuffing and close the bread slice.
6. Prepare all halwa balls like this and keep in a bowl. They should be like laddo structure. Now pour the milk mixture on the balls. Garnish as you like.

1. Keep this in fridge and have it.
2. Watch out more Rasgulla Recipes.
3. Try more recipes with Milk or Milk Maid or Bread.

Breakfast - Poori - Bread Poori

Bread Poori

Ingredients Quantity Bread 8 Maida 1 Cup Milk 1 Cup Salt To Taste Oil To Deep Fry

Serving 2 Resting Time 1 Hr Preparation Time 15 mins Cooking Time 15 mins

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1. Remove the edges from the bread. Cut the white part into small pieces.Pour a cup of milk in it. Let it rest for 5 mins to obsorb.
2. Mix the Flour, Salt and 1 Tbsp of Oil together. Mix well to incorporate all the Oil into the Flour.
3. Heat Oil for frying the Puris on Low-to-medium heat. Allow it to heat very well.Make balls of the dough (approx table-tennis size balls). Take one ball and roll it into a nice, smooth round ball with the palm of your hands.Then press it flat and roll it out with a rolling pin to form a nice even round discs without using flour.
4. Once the Oil is nice and hot, gently slide the Puris in from the side.The Puri will settle at the bottom for a few seconds before it come up to float.Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.After a minute or so, flip the Puri and cook on the other side.After another minute, scoop the puri to the side and drain out all the excess oil.

1. Check more Poori Recipes or Sweet Poori Recipes.
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2. Watch out the best combination Vegetarian Curry Recipes and Non Vegetarian Curry Recipes.
3. Try more recipes with Maida.

Breakfast - Utappam - Bread Utappam

Bread Utappam

Ingredients Quantity Rice 2 Cup Bread 4 Slices Salt To Taste Ghee To Grease Granishing Onions,Finely Chopped 2 Carrot,Finely Chopped 2 Cumin Seeds 1 Tsp

Serving 3 Soaking Time 1 Hr Fermentation Time 1 Hr Preparation Time 20 mins Cooking Time 20 mins

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1. Soak rice for 1 hr and drain the water. Now grind it to a fine powder. In a bowl add 2 cups to boil. In a separate bowl add 1 cup rice flour with 1 cup of water and mix well without lumps in it.
2. When water comes to boiling state add the flour paste slwoly to the boiled water and mix well.
3. Keep stirring till the paste becomes little thick. Take out from the flame and let it rest to cool. Now add the remaining flour to the water and mix till becomes like paste and keep it aside for a day or over night to ferment.
4. Next day batter becomes loosen just like dosa batter. In a water bowl soak bread for 5 mins and squeze out the water. Mash the bread finely and add this to the batter. Add salt and mix well.
5. Keep the skillet medium temparature and drop little ghee. Add spoonful of batter and let it spread over by itself. Close the lid on it and keep the flame in simmer.
6. Once its nicely cooked it starts to leaves side of the pan. Then flip the utappam and cook for 2 mins.

1. You can store the batter in freezer for 3-4 days without adding bread.
2. Check more Dosa/Utappam Recipes.
3. Try more recipes with Bread or Rice or Rice Flour.
4. Looking for Chutney Recipes for the best combination.

Sweets - Gulab Jamun - Bread Gulab Jamun

Bread Gulab Jamun

Ingredients Quantity Bread Slices 6 Ghee 2 Tbsp Milk 1/4 Cup Sugar 1 Cup Cardomom Powder 1/2 tsp Oil To Deep Fry

Serving 4 Preparation Time 3 mins Cooking Time 15 mins

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1. Make a fine powder out of the oats. In a mixing bowl add maida,oats,kova,milk and make into a soft dough. Keep in rest for 10 mins.
2. In a mixing bowl add bread powder,milk and make into a soft dough. Keep in rest for 5 mins.
3. Heat ghee/oil in a kadai for deep fry. Keep the flame in medium always. Now take sugar and in other bowl and add water,cardamom powder.Boil this til the syrup formed. It should be one string consistency.keep this aside.It should be warm not hot.
4. Knead the dough again once and make well round shaped balls without giving any cracks. Take gooseberry size dough ball and keep it in between your two palms and press first then start rolling slowly to get round shape.
5. Add in balls into the oil and put the flame in low. Start frying evenly by rolling them.
6. Drain the balls and soon add in prepared syrup. Soak for at least 2 hrs or overnight.Serve warm or chilled.

1. Knead the dough with fingers very well before adding milk.After adding milk it should be very hard or too soft too.So,be careful while adding milk.
2. Deep frying is the most important in making jamuns.Keep flame always in medium..If the oil is too hot,off the flame for a minute then add dough balls again on flame after a half minute.Sugar syrup is not to be very thin....And it should be warm also.Finally the most important thing is, these doesn't need soaking time.
3. Try more Gulab Jamun Recipes.
4. Check more Bread Recipes

List - Baking - Bread

List - Breakfast - Bread

Sweets Breakfast

Breakfast - Bread - Egg Scrambled Sandwich

Egg Scrambled Sandwich

Ingredients Quantity Eggs 2 Bread Slices 2 Green Chillies, Fine Chopped 1 Ginger Garlic Paste 1/2 tsp Garam Masala 1/4 tsp Oil To Fry Butter 1 Tsp

Method :

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1. Crack the eggs into a medium mixing bowl. This is best done by first cracking each egg, one at a time, into a small bowl before sliding it into the mixing bowl, so that you can remove any blood spots or pieces of shell (to remove these, use the egg-shell half).
2. Heat the butter in a medium, deep heavy-based frying pan over medium heat on the largest hotplate or gas burner (to ensure even cooking) for 1 minute or until the butter begins to foam. Swirl the pan to lightly coat its entire base with the butter. Add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Soft folds of cooked egg will begin to develop. Repeat the pushing action with the spoon every 10 seconds (or slow count to 10), including around the pan edge to prevent the egg mixture sticking. The important part of this step is to push the spoon through the mixture and lift and fold the eggs rather than stir, as stirring will break the egg up into small lumps. Do this often during cooking to prevent the egg mixture sticking and forming more of an omelette rather than moist, soft folds of scrambled eggs. Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquidy. Remove the pan from the heat and use the wooden spoon to gently fold the egg mixture twice more. The residual heat in the pan will finish cooking the eggs.
3. Lay out the bread on the preparing surface and trim the edges of 2 slices. Cut diagnally and spread the melted butter on surface. Sprinkle the tomato sauce on top of the butter. Top with the tomatoes, cucumber pieces on it. Finally spread the egg scramble and put other slice on the top.

Tips :

1. Measure the milk carefully, as cooked egg will only hold a certain amount of liquid and too much will cause the egg to "weep" moisture.
2. Use a fork to whisk the egg mixture lightly until the ingredients are just combined. The eggs should be mixed through evenly to ensure a consistent yellow without streaks of egg white (which will result in white streaks through the cooked eggs).
3. Do not cook on heat that is too high, as this will cause the eggs to stick to the pan and become flaky and dry.

Sweets - Basundi - Bread Basundi

Bread Basundi

Ingredients Quantity Milk 1/2 lt Bread 6 slices Cashews 50g Milk Maid 1/4 lt Sugar 2 Tbsp Cardomom Powder 1/2 Tsp

Method :

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1. First add whole milk in to a pan and bring it to boil.
2. Soak the cashews for 1hrs and blend it into a coarse paste.
3. Then add nuts, condensed milk, stir well and boil for 10 mins.
4. Remove the edges from the breads and cut them into pieces. Mix these into the milk and cook for another 10 mins. Garnish with cardamom powder.

Tips :

1. You can even add grated Khoya and assorted nuts too.

Sweets - Other Sweets - Double Ka Meeta

Double Ka Meeta

Ingredients Quantity Bread 3 Sugar 1/4 Cup Cashew Few Almonds Few Sweet Kova 1/2 Cup Cardamom Powder/Elachi Pinch

Method :

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1. Fry the bread slices in the ghee till they turn into golden color.
2. In a pan add 1/4 cup of water and sugar. Stir it till the sugar dissolves into it. Let the syrup becomes to light consistency. Switch off the flame and add cardomom powder.
3. In a separate pan spread the bread slices into a layer. Pour half of the syrup little by little on the top of slices. Put kova and sliced nuts on the top of each slice.
4. Take remaining slices and cover them on the top of the earlier slices. Now pour remaining syrup on the new slices. Close the lid and let it absorb the syrup by the slices.

Tips :

1. You can even crush the bread slices into crumbs and add to the syrup.