MAGICAL TASTE

Langcha is a Bengali sweetmeat that originates from Saktigarh in the Bardhaman of West Bengal, India. Langcha is made of sweetened milk powder, and flours of different cereals. Langcha of the village Simultala in Jharkhand district of India is also famous. Langcha from Nabadwip, West Bengal in India are of top quality. Langcha of Tarapith region in Birbhum district are very big in size. Prep time:-          15 Cooking time:-    35 Total time:-          50 Makes:-                4 servings  Ingredients   Maida or all purpose flour 1/2 cup Milk Powder 1 Cup Heavy Whipping Cream 1/2 cup Baking Powder 1/2 tablespoon Butter/Melted Ghee -3 tablespoon Cardamom pods 3/4 White Oil For Frying For the Sugar Syrup : Sugar 2 Cups Water 3 Cups Green Cardamom pods 3/4 Method Take a big bowl and mix maida, milk powder, pista & black cardamom seeds t...

Beans Foogath is one comforting dish made from steamed french beans and lentils, that is very popular in Goa. You can also pack it in your lunch box. Today's post ' Goan's Beans Foogath Recipe ' is one comforting dish made from steamed french beans and lentils, that is very popular in Goa. This mildly spiced french beans curry tastes perfect with roti / hot rice accompanied with some dal. Do try this easy and healthy dish and we are sure you will like it. Serve Goan's Beans Foogath along with Tomato Onion Sambar and Steamed Rice with a dollop of ghee. Prep in:    10 min.  Cooks in: 15 min. Total in :  25 min. Makes:     4 servings   Ingredients 250 gram Green beans (French beans), cut into 1/2 inch pieces, or as desired 1 Onion, sliced 2 Green chili 3 tbsp oil 1/2 tsp Mustard seed 1/2 tsp Cumin seed (jeera) 8 Curry leaves 2 Kashmiri dry red chillie 3 tbsp Fresh coconut, grated 1 tsp Salt Sugar a p...

Ker Sangri  is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home. It is a Rajasthani delicacy that is made using dried Ker Berries and Sangri Beans. Just a few hours of soaking these berries/beans in water and then it is cooked along with curd and everyday masalas. Each and every household has its own way of making it. Recipe Servings       4 Prep time                   20 minutes  Cook time                  45 minutes  Total time                  1 hr 05 min  Ingredients   2 tbsp ker  2 cup sangri Salt to taste  4 tbsp oil  1/2 tsp ajwine  1/2 tsp asafoetida (hing)  4 pcs whole dry red chilli  1/2 tsp turmeric powder  3 tsp chili powder  4 ...

Paneer lababdar is an authentic Punjabi accompaniment that has a luscious combination of cottage cheese and exotic gravy made from tomato puree, chopped onions, cashew nuts and spices.  It goes very well with Indian breads like  Butter and garlic naan, laccha parantha  and can be served with  Jeera rice, Dal makhani  as well. Here is how to make it in restaurant style.  PANEER LABABDAR  Prep time:  10 minutes  Cook time:  30 minutes  Total time:  40 minutes  Servings:    3 packs  INGREDIENTS For puree: 1 cup water  2 tomato  2 clove garlic  1 inch ginger  2 pods cardemom 4 clove 15 cashew/ kaju 1/2 tsp salt  OTHER INGREDIENTS  2 tbsp butter  2 tsp oil  1 bay leaf 1 inch cinnamon  1 chilli slit 1 tsp kasuri methi / dry fenugreek leaves  1 onion finely chopped  1/4 tbsp turmeric  1/2 tsp kashmiri r...

Caramel Custard Caramel Custard Recipe photo by Mohit Doliya Total Time Prep: 15 min. Bake: 40 min. Makes 4 servings Ingredients 1-1/2 cups sugar, divided 3 large eggs 1-1/2 cups whole milk 2 teaspoons vanilla extract Directions In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

PAANI PURI Panipuri or Phuchka is a type of snack that originated in the Indian subcontinent. It consists of a round or ball-shaped, hollow puri, filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion or chickpeas.                        Paani puri recipe by Mohit Doliya Preparation Time:  20 minutes Cooking Time:  15 minutes Serves: 6  servings Patashe INGREDIENTS :- 1 cup /       refined flour 2 tbsp /      suji ¼ tsp /        baking powder  3-4 tbsp /   ghee Salt to taste  Water as need DIRECTIONS :- 1. Mix in bowl and add water and make little hard dough. You can add wheat flour instead of refined flour.  2. Rest for an hour.  3. Make small puri as 1 inch diameter. Fry in medium hot oil till lite brown.  ...

This decadent, dense, richly sweet halwa is fit for the royals and yet is surprisingly simple to make. Made from dried figs and MILKMAID Pure Ghee, its lovely grainy texture is highly appetizing and perfect for a special gathering with loved ones.   Servings - 6  Preparation -  60  min Cooking -  15  min   No. of votes Ingredients for Anjeer Halwa 1/2 tin (200g) - NESTLÉ MILKMAID Sweetened Condensed Milk 1/2 litre - Milk 250g - Fig (Anjeer) dry chopped into bits 2 tbsp - MILKMAID Pure Ghee 8-10 - Badam (Almonds) Blanched and cut into silvers How to make Anjeer Halwa Soak fig bits in warm milk for an hour. Grind to a paste. Heat ghee in a karahi. Add NESTLÉ MILKMAID Sweetened Condensed Milk and fig paste, cook on medium heat, stirring constantly till it leaves the sides. Serve hot garnished with chopped almonds.