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Almond/Badham Halwa


  • Almond -- 3 cups
  • Sugar -- 3 3/4 cups
  • Cardamom powder -- a pinch
  • Ghee -- 1 1/2 cups
  • Saffron -- a pinch
  • Orange colour powder -- a pinch
  • Salt -- a pinch

  • Soak the badham over nite else heat sufficient water to a boil and add the badhams to it. Wait for few minutes.Peel the skin and place in a mixie jar. 
  • Add enough water just enough to cover the almonds and grind finely (It's ur choice  may grind it slightly coarsely as well)
  • Heat a pan with 3 cups of water and dissolve the sugar, salt. Add the ground badham paste and stir continuously so that no lumps formed.
  •  Melt the 1 1/2 cups of ghee and add everything into the badham mixture. Combine well.
  • Now cook over a medium low flame stirring at regular intervals until the mixture starts leaving the sides.
  • Keep on stirring the mixture for the next 7 to 10 minutes,( for this measurement), once it forms a mass without sticking the pan, remove from the heat, though the mixture is still little bit runny and loose.
  • Add the cardamom powder and mix well. Grease the storing container, transfer the hot badham halwa to it and let it cool down to room temperature.
  • I've used almost 1 cup of ghee only nevertheless it's yummy and delicious.
  • Though I've already posted one version, this is completely dairy free.
  • This recipe yields a great quantity for a big family. Please be informed about this and use as per ur requirement.
  • I din't have saffron at home,so used artificial colouring and that's obvious from the pic.
Source: Kitchen Secrets


rajasthani Indian vegetarain recipe

Ingredients for Kichdi:
§ 1 cup rice
§ 2 tablespoon ghee (Clarified butter)
§ 1/2 Cup green gram or golden gram (moong dal)
§ 1/2 Cup French beans (Chopped)
§ 1 t-spoon cumin seeds
§ 1 Cup cauliflower florets
§ 1/2 Cup carrots chopped
§ A pinch asafoetida
§ 1 cup peas
§ 4 cup water
§ Salt
§ 1/2 tablespoon turmeric powder

How to make vegetable khichdi :

§ Wash rice and dal (green gram) together.
§ Heat up the ghee in a vessel and drop in cumin seeds and asafoetida (when the seeds crackle mix in the
Vegetables and dal and stir fry for 2-3 minutes.
§ Mix in the rice and turmeric powder and continue to stir fry for 2 minutes.
§ Pour 4 cups of boiling water and ½ t-spoon salt.
§ Cover and let it cook on low heat until cooked.
§ Serve with pure ghee for added flavour.
This recipe can also be made with a mix of different dals (lentils) like masoor dal, toor dal ,Chana dal etc.
The following different spices can also be mixed and matched when doing the tempering of the rice to get a different flavour, but surely do this only if you know your flavours right.
Jeera (Cumin Seeds) - 1/2 tsp
Rai (Mustard Seeds) - 1/2 tsp
Saunf (Fennel Seeds) - 1/2 tsp
Methi (Fenugreek Seeds) - 1/4 tsp
Kalaunji (Nigella Seeds) - 1/2 tsp
Tej Patta (Bay Leaves) - 2-3
Dalchini - 2 one inch pieces
Badi Ilaichi (Black Cardamoms) - 1
Laung (Cloves) - 4-5
There are other rajasthani recipes as well like Bajra kichdi, Bikaneri kichdi, Jouthpuri pulao which are all vegetarian dishes with vegies or lentils in the mix.
Most of the vegetarian rajasthani recipes are cooked in pure ghee is famous for its mouth- watering aroma. Rajasthan's best delicious curries are based on the use of pulses or gram flour. Rajasthan also has a vast array of savouries and sun-dried snacks like dal baati and churma or missi roti. Enjoy

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