Cook Without Book

Ingredients: 100gms soft white Makhanas 1 tsp ghee 5 cups milk 4 tbsp sugar or as desired 1 tbsp shredded almonds 1 tbsp grated pistachios 1 tbsp cashews 1 tsp green cardamom seeds (crushed) How to make makhana kheer: Cut makhanas into halves and put it in a saucepan along with ghee. Fry over a low heat for about 5 minutes. Add milk and sugar and stir well. Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency. During this period stir from time to time so that milk does not sticks to the bottom of pan. Now add almonds and pistachios and cashews and leave for further 10 minutes Sprinkle crushed cardamom. Serve the makhana kheer hot or cold, as desired.

fruit salad   Prep time 15 mins Total time 15 mins   a tropical fruit salad with sweet fruits. Recipe type:  breakfast Cuisine:  world Serves:  2 Ingredients 2 large mangoes 2 medium sized bananas 2-3 chickoos/sapota 1 small papaya or ½ of one large papaya dry fruits like cashew, almonds, walnut or of your choice (optional) few mint leaves for garnishing Instructions peel and chop mangoes, banana, papaya and chickoo into bite sized pieces. add everything in a salad bowl or any large bowl. mix the fruits well. dry roast the dry fruits in a oven or in pan to make them crisp. add dry fruits on top of the fruits. add few mint leaves for garnishing. serve the fruit salad immediately.

Ingredients Bread slices - 6, large (remove crust and cut each slice into triangles) Sugar - 1/2 cup Milk - 1 1/2 liter Water - 1 1/4 cup Cashew nuts - fistful, break into small pieces Kismis - fistful Pistachios - fistful, lightly crushed Almonds - fistful, finely sliced Saffron - 4-5 strands (kumkum puvvu/kesar), soaked in 2 tbsps of milk Ghee - 2 tbsps Method Place milk in a thick bottomed stainless steel vessel and bring to a boil. Reduce flame and allow it to reduce to half its original quantity. Add saffron milk and mix. Turn off heat and bring to room temperature. Add 4 tbsps of the prepared sugar syrup (process to prepare sugar syrup in Step 2) and mix. Chill till serving time. In another bowl, place sugar and water. On low to medium flame, let the sugar dissolve completely. Once it dissolves completely, allow to cook for 4 minutes. Turn off heat. Keep aside. Heat a non-stick pan and drizzle a tsp of ghee over it. Add dried fruits and nuts and toast for...

Ingredients for carrot Halwa: 1 kg Carrots 1 litre Milk 1 teaspoon Cardamom seeds 3/4 cup Water 3 tablespoons Ghee 2 tablespoons Raisins 2 tablespoons Almonds 2 tablespoons Pistachios 450 grams Sugar Preparation of carrot Halwa : Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Ingredients 2 medium size alphonso mangoes 2 cups of almond milk or cashew milk or cow’s milk 2 teaspoon of sugar or jaggery (optional) 4 small ice cubes (optional) pinch of saffron (optional) dry fruits like cashew, almond, pistachois to garnish (optional) Instructions Wash the mangoes and peel them. Chop the mango pulp into small pieces. Add the mango pulp into the blender along with milk. Add the sugar or jaggery as per your taste and also considering the sweetness of mangoes. Add saffron. You can add ice cubes also at this stage or you can add the ice cubes while serving the mango shake. Blend everything till smooth. Add the chopped dry fruits, if you want for garnishing. And serve the mango shake with few saffron strands for garnish.