Kale Channe ka Kebab Recipe


Brown Chickpeas (Kale channe)  :-  ½ cup

Cloves (Laung)  :-   2 nos

Black pepper (Kali Miri)  :-    4 nos

Cinnamon (Dalchini) :-  1 piece

Garlic buds (Lasun) :-  2 buds

Bengal gram (Chana ke dal)  :-   2 tbsp

Salt (Namak)  :-   ½ tsp

Ginger (Adrak) :-  a piece

Bread piece   :- 2 nos

Refined flour (maida)   :-    ½ cup

Red chili (Lal Mirch)   :-  2 nos

Oil  :-   as required for frying

Method of Preparation:

1)    Take the Bengal gram and brown chickpeas and soak it in water for 2 hours.

2)    Now take the chickpeas, Bengal gram, black pepper powder, cloves, garlic buds, ginger and pressure cook it with one cup water.

3)    The water in the pressure cooker should dry up totally.

4)    Once cool, grind it.

5)    Soak the bread in water and then press it to allow all the water to go.

6)    Grind the bread along with chickpeas.

7)    Take the mixture and make kebabs out of it.

8)    Make a milk batter which is thickened a bit.

9)    Take the kebabs and coat it in it.

10) Take a pan and put some oil in it and once the oil is heated fry the Kebabs.

11) To be served hot.

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Anar Ka Sharbat Recipe


1 kg red pomegranate (anar)
Rock salt (kala namak) as required
1 kg sugar
1/2 kg water
1/4 teaspoon potassium meta bi sulphate
Ice as required

How to make Anar Ka Sharbat

  • Peel anar.
  • Boil sugar and water.
  • Boil it to one sugar syrup strand.
  • Take out juice of pomegranate.
  • Let syrup cool, and then add anar ka juice and potassium meta bi sulphate.
  • Fill it in a bottle.
  • Serve it in a glass with water, kala namak, crushed ice.


Khus Ka Sharbat Recipe


3 cups water
4 cups sugar
1-2 teaspoon green colour
1 teaspoon khus essence

How to make Khus Ka Sharbat

  • Mix sugar and water and stir over low heat, till sugar is dissolved.
  • When dissolved, let it come to a boil and cook till thickened – one thread consistency. That is take a drop of the mixture and press between your thumb and forefinger, a thread should form when you separate the fingers.
  • Mix in the essence and colour and store in a clean, airtight bottle.


Chandan Ka Sharbat Recipe


Sandalwood (Chandan)  :-50 gm

Sugar:-   2 kg

Water :-  1 kg

Orange color :-  1 tsp

Sandalwood essence  :-  2 tsp

Potassium bi sulphate (Meta)  :-    ½ tsp

Method of Preparation:

1)    Take Chandan and soak it in water for close to ten hours.

2)    Strain it.

3)    Boil the Chandan with sugar.

4)    You need to boil it to a sugar syrup stand.

5)    Allow it to cool, once it has cooled add the essence, potassium bi sulphate, and color.

6)    To be put in bottle and to be served with chilled water.

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Badam Ka Sharbat Recipe


Almond (Badam) :- ½ kg

Sugar  :- 2 kg

Green Cardamom powder (Elaichi):-one tsp

Water :-  1 ltr

Saffron (Kesar) :- one tsp

Potassium bi sulphate (Meta) :-  ½ tsp

Method of Preparation:

1)    Take Badam and soak it in water overnight.

2)    Remove the outer covering.

3)    Take water; boil it along kesar, sugar and elaichi powder.

4)    Boil it to a sugar syrup strand

5)    Let the syrup cool, once cooled put this to Badam. Grind finely.

6)    Now to this, add potassium bi sulphate and the syrup.

7)    Fill the mix into a bottle.


Anar Ka Sharbat Recipe


Pomegranate (Anar) :- one kg

Sugar:-  one kg

Water  :-  ½ kg

Ice  :-   as per need

Rock salt   :-    as per need

Potassium bi sulphate (Meta)  :-   ¼ tsp

Method of Preparation:

1)    Take the Anar and peel it.

2)    Take water and sugar, boil it.

3)    To be boiled till one sugar strand is formed for syrup

4)    Remove the juice out of Anar.

5)    Let the sugar syrup cool off, once done add the pomegranate juice and Potassium bi sulphate (beta).

6)    This needs to be filled in a bottle.

7)    This can be served along with crushed ice, water and rock salt.


Badam Ka Halwa Recipe


1 Cup Almonds
1 Pinch Saffron
2-1/2 Cups Sugar
2 Cups Ghee
3 Cup Water

How to make Badam Ka Halwa

  • Soak almonds in a bowl with boiling water.
  • Remove the skin of almonds and make fine paste by grinding them in a grinder.
  • Boil sugar with one cup of water in a pan, till it turns into syrup.
  • Add almond paste to the boiling syrup and mix it well.
  • Dilute saffron in a little water and add to the syrup.
  • Instantly mix one-cup ghee.
  • As the above mixture turns paste-like, pour the remaining ghee gradually.
  • A batter like mixture will be formed after sometime. Now remove it from the flame.
  • Badam Halwa is ready to serve.

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Besan Ka Cheela Recipe

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Gajjar Ka Halwa Recipe


1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
2 tablespoons Pistachios
3/4 cup Water
2 tablespoons Almonds
3 tablespoons Ghee
450 grams Sugar
2 tablespoons Raisins

How to make Gajjar Ka 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.


Boondi Ka Laddoo Recipe


2 cups Gram Flour (Besan)
1/2 kg Ghee
4 strands Saffron (Kesar)
1/2 teaspoon Baking Powder
A few drops Milk
2 cups Sugar
15 Green Cardamoms Powder
20 Raisins
10 Cashewnuts

How to make Boondi Ka Laddoo

  • 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 gramflour paste in the boondi maker and press out small boondis and fry till light yellow.
  • In another pan, fry cashew nuts and raisins.
  • 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.

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