Carrot Laddu Recipe | HungryForever

Carrot Ladoo is an Indian sweet that is often prepared to celebrate festivals or household events such as weddings. This carrot ladoo is very easy and instant to cook.

INGREDIENTS

• 1 big carrot
• ¼ cup Sweet condensed milk
• ¼ cup Coconut
• 3-4 tbsp milk powder
• 2 tbsp Rava[Semolina]
• 5 pistachios
• 2 tbsp ghee

INSTRUCTIONS

1. Heat ghee in a pan add rava roast till you get nice aroma.
2. Then add carrot saute till colour change to pale orange[Apr 3 min]
3. Add coconut saute well.
4. Add condensed milk then stir continuously till thickens[Apr. 3 min].
5. Finally add milk powder milk well & cut off heat. Then let it cool.
6. Then make equal size ladoos from the mixture.
7. Garnish with pistachios & store it in an airtight container

Recipe Link: https://www.hungryforever.com/recipe/carrot-laddu-gajar-ka-ladoo-recipe/

Fudge Puddles Recipe | HungryForever

Super simple peanut butter cookie shells filled with a decadent chocolate truffle filling.

INGREDIENTS

• 1/2 cup butter softened
• 1/2 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon Salt
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 can sweetened condensed milk 14 ounce
• 1 teaspoon vanilla extract
• 3/4 cup pecan halves

INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together flour, baking soda and salt.
3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
6. Cool in pan for 5 minutes.
7. Then carefully remove to wire racks.
8. Using a measuring cup fill each shell with the chocolate mixture.
9. Top with a pecan half.

Recipe Link: https://www.hungryforever.com/recipe/fudge-puddles-recipe/

Varan Bhaat Recipe | HungryForever

Enjoy this very very simple yet very flavourful festival recipe. Varan Bhaat is a famous Maharashtrian dish

INGREDIENTS

• 1 cup arhar dal
• 2 1/2 cup Water
• 2 medium tomatoes chopped
• 1/4 tsp Turmeric powder
• Salt to taste

For Tempering

• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• a pinch of Asafetida optional
• 2-3 cloves garlic
• 1 slit green chili
• 10-12 Curry Leaves
• 1 tbsp coriander leaves (chopped for garnish)
• 1/2 tbsp ghee

INSTRUCTIONS

1. Rinse the lentils well in water.
2. Pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
3. When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon.
4. Add 1 cup water plus salt.
5. Keep on simmer till you get the desired consistency, which is neither thick nor thin.
6. Turn off the stove and keep covered.
7. Heat ghee in a pan.
8. Pop the mustard seeds first.
9. Then add the cumin and crackle them.
10. Add the asafetida, curry leaves, garlic and green chilies.
11. Fry till the garlic gets light browned and the curry leaves become crisp.
12. Pour the whole tempering in the dal.
13. Cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
14. Garnish with coriander leaves or stir in the coriander leaves.
15. Serve hot with steamed rice.

Recipe Link: https://www.hungryforever.com/recipe/varan-bhaat-recipe/

Medhu Vadai Recipe | HungryForever

Ulundhu Vadai is a popular South Indian snack and break fast dish and is often made on all special occasions and festivals.

INGREDIENTS

• 1 cup urad dal/black gram
• ¼ tsp crushed black pepper
• ½ tsp Cumin seeds
• 1 green chili chopped
• ½ tsp Hing asafetida
• 2-3 tbsp Water
• salt as required
• Oil for deep frying

INSTRUCTIONS

1. Rinse the urad dal in water a couple of times and soak them in water for 4-5 hours.
2. Drain well and transfer all the lentils in a grinder.
3. First add 1 tbsp water and grind for a few minutes. Grind again in intervals scraping and stirring the batter a few times.
4. When the batter has become smooth, fluffy and soft, stop grinding.
5. Add the crushed black pepper, cumin, green chilies, asafetida and salt to the ground batter. Mix well and keep aside.
6. Shape the medu vada.
7. Heat oil in a pan and fry the vadas in medium hot oil till golden and crisp.
8. Drain the vadas on paper napkins.
9. Serve the vadas hot with coconut chutney and sambar.

Recipe Link: https://www.hungryforever.com/recipe/medhu-vadai-recipe/

Onion Rava Dosa Recipe | HungryForever

Delicious Onion Rava Dosa has its own charm. Make it in your kitchen with this simple recipe and surprise your loved one with this delicious treat!

INGREDIENTS

• 1 cup semolina
• 1 cup Rice flour
• 3 chopped Green chillies
• 1/2 inch grated ginger
• 1/2 tsp black pepper
• 1/4 tsp Cumin seeds
• salt to taste
• 1 pinch Asafoetida
• 3 finely chopped onions
• 3 tsp roasted and smashed cashews

INSTRUCTIONS

1. Make a smooth batter by mixing semolina and rice flour along with a little water.
2. Now, add to this some asafoetida, cumin seeds and salt.
3. Mix the ingredients well and then leave the batter covered for 8 hours in a warm place.
4. Now mix the onion, green chillies, ginger, cashews and black pepper in a bowl and set aside.
5. Heat oil on a pan and pour a ladle of batter on to the pan spreading it in a large circle.
6. Now take some of the onion mixture and spread it on the top of the dosa.
7. Cook the dosa till it turns golden brown and crispy and serve hot.

Recipe Link: https://www.hungryforever.com/recipe/saravana-bhavan-onion-rava-dosa-recipe/

Chinese Bhel Recipe | HungryForever

Mumbai’s favourite street food merges with Oriental culture, in this exciting version of Bhel. Rather than being made with puffed rice, this unique Chinese Bhel is made with fried noodles, tossed with colourful sautéed veggies and garnished with crunchy spring onions. A generous dose of sauces is also added to bind the Bhel together in a tangy way! Prepare this snack just before serving, as the fried noodles tends to get soggy over time.

INGREDIENTS

• 3 cups fried noodles
• 1 tbsp Oil
• 2 tsp finely chopped garlic lehsun
• 1/4 cup finely chopped spring onions whites and greens
• 1/2 cup thinly sliced capsicum
• 1/2 cup carrot juliennes
• 1/2 cup shredded cabbage
• 1/4 cup schezuan sauce
• 1/4 cup Tomato ketchup
• salt to taste

For The Garnish

• 2 tbsp finely chopped spring onion whites and greens

INSTRUCTIONS

1. Heat the oil in a broad non-stick pan or a wok, add the garlic and sauté on a high flame for a few seconds.
2. Add the spring onions whites and greens, capsicum, carrots and cabbage and sauté on a high flame for 30 seconds.
3. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds.
4. Remove from the flame and transfer it into a deep bowl.
5. Add the fried noodles and toss well.
6. Serve immediately garnished with spring onion whites and greens.

Visit: https://www.hungryforever.com/chinese-bhel-recipe/

Karahi Gosht Recipe | HungryForever

Kadhai Gosht Recipe is a delicious and easy to make dish.

INGREDIENTS

• 1 kg mutton/goat/lamb meat on the bone cut into pieces
• 1/4 cup Oil
• 2 tbsp Butter or Ghee
• 3 onions finely diced
• 1/2 tbsp Ginger paste
• 1/2 tbsp garlic paste
• 6 medium tomatoes chopped finely
• 1/2 cup fresh thick yoghurt
• 1 tsp Kashmiri chilli powder
• 1 tsp Cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp Turmeric powder
• 1/2 tsp Whole black pepper
• 1/2 tsp dried fenugreek
• 2-4 dried red chillies
• 1 tsp garam masala
• 1 green chilli slit
• salt to taste
• julienned ginger for garnishing
• coriander leaves chopped

INSTRUCTIONS

1. Dry roast the cumin, coriander, dried chillies and black pepper until aromatic. Then add the dried fenugreek and grind this spice mixture into a powder.
2. Heat the oil and butter/ghee in a pan. Add the ginger and garlic pastes and stir it in for a few seconds. Then add the meat and fry it over high heat in the fragrant oil until it changes colour slightly. Once browned, take the meat out using a slotted spoon and place it into a bowl. Keep it covered.
3. Add the onion slices into the pan with the residual oil and fry them until almost golden. Next add the chopped tomatoes, salt and all the powdered spices (including the ground ones) except for the garam masala. Mix everything well, then turn the heat down and allow the tomato-onion mixture to cook and thicken up. Once the oil begins to get released from the sides, whisk the yoghurt and mix it in well until fully incorporated.
4. Then add the meat back into the gravy and stir it in. Add about 1 cup of warm water and turn the heat down to low. Cover the pan and allow the meat to simmer and cook until fully tender. If you have a pressure cooker, this should take about 20-30 minutes depending on the cuts of meat being used. Without a pressure cooker, this will take at least an hour or more. Keep topping up with warm water as and when needed.
5. Once the meat is fully cooked, taste and adjust salt and sprinkle the garam masala, slit chilli and chopped coriander. Stir them in and turn the heat off. Allow the dish to rest for at least 10 minutes (covered) before serving so that the flavours get properly infused. Garnish with ginger and more coriander, and serve with either rice or naan…or whatever else you prefer.

Recipe Link: https://www.hungryforever.com/recipe/karahi-gosht-recipe/

Nei Payasam Recipe | HungryForever

Nei payasam is a tasty dessert recipe. It is a special sweet which is prepared as Neivedhyam in Kerala.

INGREDIENTS

• 1/2 cup Unakkalari Rice
• 4 tbsp ghee
• 1 cup jaggery
• 2 cup Water
• 1/4 cup Grated coconut
• 1/4 tsp cardamom powder
• dry ginger powder a tiny pinch
• 7 broken cashews

INSTRUCTIONS

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, strain and keep aside.
2. Measure rice and add it to pressure pan,rinse it well first.Then add 2 cups of water.
3. Pressure cook for atleast 5 whistles in low medium flame.Rice should be cooked till soft but not mushy as we want the grains to be seen.Measure and addd jaggery syrup.
4. Mix well and cook in low flame till the jaggery syrup blends well with the rice.Now add grated coconut.
5. Mix well and cook for 2 mins, then add ghee little by little.
6. Keep mixing, at one stage the payasam will get thick and saucy in consistency.Add cashews,cardamom powder, dry ginger powder and switch off.
7. Serve hot / warm!

Recipe Link: https://www.hungryforever.com/recipe/nei-payasam-recipe/

Sticky Monkey Bread Recipe | HungryForever

Make monkey bread personal-size with jumbo muffin cups and crescents!

INGREDIENTS

• 1 cup chopped pecans
• 12 tablespoons sticks unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon Apple Cider Vinegar
• 2 tablespoons dark rum
• 1/8 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 batch Basic Sweet-Roll Dough without nutmeg

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
2. Melt 1 stick butter in a medium saucepan over medium heat.
3. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.
5. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan.
6. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
7. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
8. Put the granulated sugar in another bowl.
9. Pinch off tablespoonfuls of dough and roll into 1-inch balls.
10. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
11. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
12. Preheat the oven to 350 degrees F.
13. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
14. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

Recipe Link: https://www.hungryforever.com/recipe/sticky-monkey-bread-recipe/

Ragi Malt Recipe | HUngryforever

Ragi malt is made from ragi / finger millet / kelvaragu / kooragu, which is one of the first-class millets with excellent health benefits. With ragi malt, you can make a glass full of healthy drink.

INGREDIENTS

For sweet malt

• 4 tbsp ragi flour / finger millet flour
• 1½ tbsp sugar or jaggery or any other sweetener optional
• 1 cup Water
• Milk as needed
• Few drops of ghee (optional if making for babies do use, it helps to swallow the porridge easily)
• Pinch of cardamom powder optional
• nuts as desired optional

for salted java or porridge

• 4 tbsp Ragi flour / finger millet
• Salt to taste
• 1 cup Water
• Buttermilk as needed
• Seasoning for salted version avoid if making for babies
• Oil or ghee as needed
• pinch of cumin
• Few curry leaves
• leaves Corianderfew chopped finely
• Green chili if desired

INSTRUCTIONS

1. Mix water and flour thoroughly. Break up lumps if any.
2. Begin to cook this on a low to medium flame, stirring constantly to prevent burning and lumps.
3. After few minutes, you can see a glossy thick consistency. You can switch off the heat.
4. For sweet version: Add sugar/ jaggery and pour the milk to bring it to the consistency.
5. For salted version: if you do not prefer to season it can be consumed by just adding salt & buttermilk. Set aside cooked kanji to cool fully.
6. Heat a pan with oil or ghee and add curry leaves and cumin, when they splutter, off the heat.
7. Add this to the buttermilk and add coriander leaves and salt too.
8. Once the kanji is cool, add the buttermilk to it and mix well.

Recipe Link: https://www.hungryforever.com/recipe/ragi-malt-recipe/