Chicken Caesar Salad Wraps
 Ingredients:

12 ounces boneless skinless chicken breast halves
Cooking Oil Spray
2 cloves minced garlic
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup Kalamata olives, chopped (optional)
1/4 cup grated Parmesan cheese
4 cups lettuce, thinly sliced
3/4 cup fat-free small Caesar croutons
1/2 cup fat-free Caesar salad dressing
6 each fat-free flour tortilla
 
Procedure:

Spray cooking oil on non-stick pan.
Add chicken breasts and sauté with garlic over medium heat 15 to 20 minutes or until no longer pink in center, turning once.
Remove from heat and cool enough to slice in 1/4 inch strips.
Place chicken in bowl with onion, bell pepper, olives, parmesan cheese lettuce, croutons and toss with fat-free Caesar salad dressing.

Place 3/4 cup of mixture on each flour tortilla and roll tightly.
Repeat with remaining tortillas and filling.
To serve, cut each roll in half diagonally. Serve with your favorite fresh fruits.

Soan Papdi

 Ingredients:1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet

Procedure:

1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.
 
Khoya Laddu
 
 Ingredients:

2 cups of Khoya
2 cups powdered Sugar
1-1/2 cups of powdered and roasted sesame seeds or til
Kesar
Chopped almonds and Pistas

Procedure:

Roast the khoya on slow flame till it becomes golden yellow in color.
Then let it cool for some minutes.
Now add some coarsely powdered sesame seeds to the khoya and mix it well.
Add the sugar when the above mixture becomes Lukewarm.
Mix it well and give it a shape of small balls.
Take care that the mixture should not be too hot otherwise the sugar will melt and perfect balls would not be made.
Finally decorate it with kesar, almonds and pistas.  

Rava Ladoo
 Do try delicious rava ladoos filled with choicest dry fruits.

Ingredients :

2 cups semolina
1 cup ghee
1/2 cup powdered sugar
1 tsp broken cashew nuts
1 tsp fried cardamom powder
1 tsp raisins fried

Procedure :

Heat 1 tsp ghee in a pan and dry roast the rava till it turns pink.
Grind the fried rava and powdered sugar in a mixer to a fine powder.
Heat the remaining ghee and add the powdered rava, cashew nuts, raisins and cardamom powder and mix them thoroughly.
While still warm, make into small sized balls.
Cool and store in an airtight container.

Mitha Khaja

 Ingredients:

1-1/2 cup of flour
½ cup of Jaggery
1cup of water
¼ tablespoon of cardamom powder
1 tablespoon of Ghee

Procedure:

Firstly heat the water and jaggery until it dissolves in the water.
Strain and cool it and add cardamom powder and ghee to the flour.
Knead the flour with jaggery water till the dough becomes stiff.
Breaking it into 24-25 parts, knead and roll it into 4`` rounds.
Keep it aside so as to make it bit dry.
Fry it in hot ghee until its color becomes golden.
Next drain and cool it till the khajas becomes crisper.
Serve it or keep it in an airtight container.

Besan ki Barfi


Ingredients:
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds
 Procedure:

Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
Mix sugar and water into a syrup.
Add this syrup to the besan and mix well.
Pour this mixture into a greased tray.
When it cools cut into cubes and garnish with pistas and almonds.  

Boondi Laddu

Try out the recipe of this delightful, forever favourite Indian sweet.

Ingredients:

• 2 cups Gram Flour (Besan)
• 1/2 kg Ghee
• A few drops Milk
• 6 strands Saffron (Kesar)
• 2 cups Sugar
• 15 Green Cardamoms Powder
• 1/2 tsp Baking Powder
• 15 Cashewnuts

Procedure:

• In a pan, heat water and sugar to make sugar syrup.
• Add saffron and cardamom powder to the sugar syrup and stir well.
• Add soda and water to gram flour and make a smooth paste.
• Heat ghee in a deep frying pan and put the gram flour paste in the boondi maker and press out small boondis and fry till light yellow.
• In another pan, fry cashew nuts.
• Add the boondis and fried cashew nuts and raisins to the sugar syrup and mix. Cool.
• Grease your hands and roll out small laddoos out of the boondi mixture. Allow to cool. Store in air-tight containers.   

Chocolate Burfi

  Ingredients:
 
1 Kg Grated Khoya
300 gms Sugar
2 tsp Green cardamon powder
Silver Foil
50 gms Chocolate Powder

Procedure:

Take one kg of grated khoya and dry roast it in kadai.
Add sugar and cook further.
Add green cardamon powder mix well.
Divide equally it in to two parts.
Mix chocolate in first part.
Flatten both the parts sepatrately and lightly place chocolate part over the while one.
Cut into diamond shape. Decorate with silver foil.  

Try this Sweet & Make ur Diwali Sweet Safe & Happy.
HAPPY DIWALI FRIENDS

Halloween is all about the sweet treats! Make sure you whip up at least one batch of cupcakes for your party guests - we've got 10 quick and easy Halloween cupcakes we love and are sure you'll love them, too.
From spooky spiders to friendly ghosts to mini monsters our 10 Halloween cupcakes are festive, fun and full of spook!


Boo! Ok, we're not scared either. These ghost Halloween cupcakes aren't super spooky, but they are pretty adorable! Serve up a batch of these easy Halloween treats at a friendly ghost Halloween party!


A treat within a treat, our easy gravestone cupcakes are totally sweet, yet suprisingly spooky. Watch our quick video on how to make these easy Halloween cupcakes.




 Create cute Halloween cupcakes that look like mini monsters using an edible marker, marshmallows and edible glitter. These little guys are so easy to whip up and always get a rave reception at our Halloween parties




 Pumpkins are particularly perfect inspiration for Halloween cupcakes! Super easy and really so cute, our pumpkin cupcakes are a great go-to when you need a Halloween treat fast.





 Layers of orange and yellow cake batter topped with a white frosting look just like the popular Halloween treat - candy corn! We love to garnish these Halloween cupcakes with a couple of pieces of the famous candy, too. So easy and so festive.



Halloween cupcakes that look like eyeballs will always get a shudder or squeal from party guests. They're pretty awesome looking, but couldn't be easier to make. Get the easy eyeball cupcake instructions you need to recreate at home.




Ahh! Wait, that's not a real spider! They're actually creepy spider cupcakes! These little guys will spook your Halloween party guests and they really couldn't be easier to make. Try them!





What's a spider without it's web? Pair your creepy crawly creations with a few spider web cupcakes. They'll make for an eye-catching display at dessert and they're just as easy to make as their sprinkle topped friends.





I vant to eat...cupcakes! Red candy eyes and marshmallow fangs make these vampire Halloween cupcakes fun and festive, but don't take tons of skill to recreate.





OK. These are it. The most super simple Halloween cupcakes we know of that still look fantastic. All it takes are some sprinkles and edible sugar toppers. You can do it!

Ingredients:

2 Cups rava
100 gms Sev
1/2 Cup curd
1 Cup boiled potatoes
1/2 Cup chopped onion
1 tsp Chat masala
1 tsp Chilli powder
1 tsp Cumin powder
4 tbsp Tamarind chutney
2 tbsp Green chutney
1 Cup water
Salt to taste

Procedure:

Cut boiled potaoes into cubes
Mix rava, salt and water.
Knead it to make dough.
Keep it in a wet cloth for 20 minutes.
Make medium sized balls from this dough.
Cut small puris from the balls with it a cutter.
Heat the oil.
Fry the pooris till they turn light brown and crisp.
Place them on a plate.
Put sev, cubed potatoes, and curd.
Add tamarind and green chutney.
Sprinkle chilli, cumin and chat powder.
Sev Puri is ready to be served!