Bread Burfi (Indian Fudge) Recipe with step by step photo - Bread Burfi is quick, easy and super delicious sweet. I made this burfi by using white bread, you can also use brown bread instead white bread. I used ghee, but you can use unsalted butter also. While roasting bread crumbs, stir continuously otherwise it will burn in bottom and you will not get right texture. You can make this burfi for any occasion. No one can guess the key ingredients of this burfi. So, make this burfi and surprise your guest.

Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Serves: 8

Ingredients:

• White bread - 5 slices (makes 2 cups crumb)
• Ghee - 4 tbsp
• Milk - 1 cup
• Sugar - 1 cup
• Walnuts - 1 cup
• Cashews - 1/2 cup + 8-10 pieces for garnishing
• Cardamom powder - 1/4 tsp

Method:

1. Cut the bread into small pieces (do not remove the edges) and make the bread crumb by using grinder or food processor. Keep it in a bowl. 

2. Crush the walnut and cashews, Keep it aside.

3. Dry roast the bread crumb over medium heat in a pan. Stirring continuously till light golden in color. It will take around 5-6 minutes.

4. Add the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.

5. Add milk and keep stirring, mixture will be in texture of soft dough.

6. Add cardamom powder and mix well.

7. Add ghee and roast the mixture until mixture will start leaving the edges.

8. Add the crush walnuts and cashews and mix it with mixture. Turn off the heat.

9. Grease one plate from ghee. Pour the mixture over greased plate.

10. Spread it evenly in plate. Let it cool down on room temperature.

11. Cut the in desired shape. Garnish with some cashews.

12. Bread burfi is ready to serve. (NOTE: Bread burfi can be store in fridge for one month.)



Bread Burfi (Indian Fudge) Recipe with step by step photo

1. Cut the bread.

2. Make small pieces. (do not remove the edges)

3. Make the bread crumb.

4. Crush the walnut and cashews, Keep it aside.

5. Dry roast the bread crumb over medium heat in a pan. Stirring continuously till light golden in color. It
               
6. Add the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color.

7. Add milk and keep stirring, mixture will be in texture of soft dough.

8. Add cardamom powder and mix well.

9. Add ghee and roast the mixture until mixture will start leaving the edges.

10. Add the crush walnuts and cashews.

11. Mix it well with mixture. Turn off the heat.

12. Grease one plate from ghee. Pour the mixture over greased plate. Spread it evenly in plate. Let it cool down on room temperature.

13. Cut the in desired shape.

14. Garnish with some cashews and serve.

Watch the Bread Burfi Video Recipe

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Mango Lassi Recipe with step by step photo - Mango Lassi is a popular Indian soothing and cooling beverage to beat the summer heat. It is made from mangoes, sugar and yogurt, pinch of cardamom powder and saffron strands. Whichever variety of mangoes you add, just ensure that they have a smooth pulp and are not fibrous. So have a healthy and refreshing Mango Lassi to keep you cool this summer. This smooth, creamy mango lassi is absolutely heavenly.

Preparation Time: 10 Minutes
Cooking Time: 0 Minutes
Serves: 3 to 4

Ingredients:

• Ripe mango (peeled and chopped) - 2 cups or 3-4 mango
• Yogurt - 2 cups
• Sugar or honey - 4 to 5 tbsp (adjust to taste)
• Cardamom powder - 1/8 tsp
• Saffron - 4-5 strands or rose water (optional)
• Ice cubes - as needed

For Garnishing:

• Raisins - 1 tsp
• Pistachio - 1 tsp
• Almonds - 1 tsp
• Cardamom powder - a pinch
• Saffron (optional) - 2-3 strands

Method:

1. Take chopped mangoes in a blender.

2. Add sugar, saffron or rose water and cardamom powder.

3. Blend it till smooth Puree.

4. Add chilled yogurt/curd and ice cubes.

5. Blend it till everything is mixed well and the yogurt have become smooth. (If you want thin consistency then add some milk or water, while blending.)

6. Pour Mango Lassi into glasses.

7. Garnished with dry fruits, saffron and cardamom powder or mango cubes. (You can serve mango lassi without any garnishing.)

8. Serve chilled.


Mango Lassi Recipe with step by step photo

1. Take chopped mangoes in a blender.

2. Add sugar, saffron or rose water and cardamom powder.

3. Blend it.

4. Make smooth Puree.

5. Add chilled yogurt/curd.

6. Add ice cubes. Blend it till everything is mixed well and the yogurt have become smooth.

7. Mango lassi is ready to serve.

8. Pour Mango Lassi into glasses.

9. Garnished with dry fruits, saffron and cardamom powder or mango cubes. (You can serve mango lassi without any garnishing). Serve chilled.

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Egg Kathi Roll with fried vegetables recipe with step by step photo - Egg Kathi Roll is also known as Egg Roll/Frankie/wrap. Egg Kathi Roll is one of the most popular street food in India. It is so easy to make at home and tastes delicious. I have used lots of vegetables to make it healthy and yummy. You can skip eggs and make this as vegetable kathi rolls also. Egg roll is the perfect meal for any time. This is also kid's favorite dish.

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Serves: 4

Ingredients:

• Tortilla - 4 (get recipe here)
• Eggs- 4
• Salt – to taste

For Filling:

• Oil- 2 tbsp
• Cumin seeds- 1 tsp
• Ginger( shredded)- 1 tsp
• Green chilies (finally chopped)- 2-3
• Onion (sliced)-2 medium
• Cabbage (sliced)- 2 cup
• Carrot (shredded)- 1 cup
• Capsicum(green bell pepper)-1/2 cup sliced
• Green beans- 1/4 cup
• Black pepper powder- 1/2 tsp
• Salt- as per taste
• Soy sauce- 2 tbsp
• Tomato sauce- 2 tbsp
• Cilantro (chopped)- 2 tbsp

Method:

For Filling:

1. Heat the oil in a pan over medium high heat.

2. Add cumin seeds, ginger, green chillies and sauté for few seconds.

3. Add onion, carrot, cabbage, beans, capsicum, salt, black pepper powder and cook until vegetables are tender. It will take approx 8-10 minutes.

4. Add soy sauce and cook for 1 minute. Turn off the heat. Now add cilantro (coriander leaves) and mix it well.

5. Filling is ready. Set it aside.


Assembling the Roll:

1. Beat one egg (not all four eggs together) with salt in a small bowl.

2. Heat an omelette skillet, add a teaspoon of oil, and pour egg into the skillet. Swirl it around so it spreads to the entire skillet surface.

3. Before the egg starts cooking, place the tortilla on the egg and press it gently. Flip the tortilla when the egg is done and cook for few seconds.

4. Remove the egg tortilla from the skillet and place it on flat surface with the egg side facing up.

5. Place the portion of prepared vegetable filling in the center of tortilla.

6. Drizzle some tomato sauce and make a roll. Wrap up the roll into lunch paper or aluminum foil. Repeat the same procedures for the remaining eggs,tortilla, and vegetables.

7. Serve hot with coriander chutney or tomato ketchup.



Egg Kathi Roll with fried vegetables recipe with step by step photo:
For Filling:

1. Heat the oil in a pan over medium high heat. Add cumin seeds, ginger, green chillies and sauté for few seconds.

2. Add onion, carrot, cabbage, beans, capsicum, sauté.

3. Add salt.

4. Add pepper powder.

5. Add soy sauce.

6. Cook until vegetables are tender. It will take approx 8-10 minutes.

7. Now add cilantro (coriander leaves) and mix it well. Filling is ready. Set it aside.

8. Beat one egg (not all four eggs together) with salt in a small bowl.

9. Heat an omelette skillet, add a teaspoon of oil, and pour egg into the skillet.

10. Swirl it around so it spreads to the entire skillet surface.

11. Before the egg starts cooking, place the tortilla on the egg.

12. Press it gently with spatula. Flip the tortilla when the egg is done and cook for few seconds.

13. Remove the egg tortilla from the skillet and place it on flat surface with the egg side facing up.

14. Place the portion of prepared vegetable filling in the center of tortilla.

15. Drizzle some tomato sauce.

16. Make a roll.

17. Roll into lunch paper or aluminum foil.

18. Serve hot with coriander chutney or tomato ketchup.

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Lauki (bottle gourd) kofta curry recipe with step by step photo - Lauki or bottle gourd is also known as Ghiya or Kaddu or Doodhi or Opo squash. In this kofta curry, kofta is made from bottle gourd/lauki, besan and some spices, and then deep fried in oil. These koftas are simmered in tangy tomato-onion based gravy. The whole curry is mildly spiced. Try this recipe for a healthier version that you can enjoy. Lauki kofta curry goes well with roti, poori, paratha, rice, naan or jeera rice.

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves: 4

Ingredients:

• Lauki/Bottle gourd/doodhi (grated) - 2 cups
• Besan (Gram flour) - 5 tbsp
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Garam masala powder – 1/2 tsp
• Green chili (chopped) - 1
• Coriander leaves (finely chopped) - 2 tbsp
• Ginger (grated) - 1 tsp
• Oil - to deep fry

For Gravy:

• Oil - 3 tablespoons
• Cumin seeds - 1 tsp
• Onion (chopped) - 1 medium
• Turmeric powder - 3/4 tsp
• Coriander powder - 1 1/2 tbsp
• Garam masala powder - 1/2 tsp
• Red chili powder - 3/4 tsp
• Salt - to taste
• Water - 1 cup or as required
• Coriander leaves - 1 tbsp (For garnish)

For Making the Masala Paste:

• Tomato (roughly chopped) - 2 large
• Onion (roughly chopped) - 1/2 medium sized
• Green chili (chopped) - 1
• Ginger/adrak (chopped) - 1 inch
• Garlic (chopped) - 4-5 cloves

Method:

For making Kofta:

1. Rinse and peel the lauki/bottle gourd. Grate it.

2. Squeeze the grated lauki and collect the juice in a bowl. Keep the juice aside.

3. Add the besan/gram flour, red chili powder, green chili, grated ginger, garam masala powder, coriander leaves and salt in it. Mix it well.

4. Make small round shaped balls or patties and shallow or deep fry in oil till golden brown. Drain on paper tissues. Keep aside.


For Making Gravy:

1. Take 2 tomatoes, 1/2 onion, 1 green chili, 1/2 inch ginger, 4-5 cloves garlic and little water in a blender and make smooth paste.

2. Heat 3 tbsp oil in a pan. Add cumin seeds, when it splutters add 1 chopped onion and fry on medium heat till golden brown.

3. Add turmeric powder, coriander powder, red chili powder and garam masala powder. Continue to sauté for 2 minutes, stirring continuously.

4. Add prepared masala in it. Sauté for 2 minutes and add salt in it.

5. Cook it till oil starts to leave from sides. Stir occasionally and make sure that it is not sticking to the bottom of the pan.

6. Now add lauki water and about 1 cup water to the paste. Stir and simmer on low flame for 10-12 minutes.

7. Lastly add the fried lauki kofta. Stir gently and simmer for 3 to 4 minutes.

8. Switch off the flame, garnish with coriander leaves.

9. Serve lauki kofta hot with roti, poori, naan, rice or jeera rice.

NOTE: Add the kofta to gravy right before the serving. Otherwise, kofta will absorb almost all the gravy and becomes soft and soggy.



Lauki (bottle gourd) kofta curry recipe with step by step photo:

1. Rinse and peel the lauki/bottle gourd. Grate it. Squeeze the grated lauki and collect the juice in a bowl. Keep the juice aside.

2. Add the besan/gram flour, red chili powder, green chili, grated ginger, garam masala powder, coriander leaves and salt in it. Mix it well.

3. Make small round shaped balls.

4. Deep fry in oil till golden brown.

5. Drain on paper tissues. Keep aside.

6. Take 2 tomatoes, 1/2 onion, 1 green chili, 1/2 inch ginger, 4-5 cloves garlic and little water in a blender and make smooth paste.

7. Heat 3 tbsp oil in a pan. Add cumin seeds.

8. When it splutters add 1 chopped onion and fry on medium heat till golden brown.

9. Add turmeric powder, coriander powder, red chili powder and garam masala powder. Continue to sauté for 2 minutes, stirring continuously.

10. Add prepared masala in it. Sauté for 2 minutes.

11. Add salt in it.

12. Cook it till oil starts to leave from sides.

13. Now add lauki water and about 1 cup water to the paste. Stir and simmer on low flame for 10-12 minutes.

14. Lastly add the fried lauki kofta.

15. Stir gently and simmer for 3 to 4 minutes.

16. Garnish with coriander leaves.

17. Serve lauki kofta hot with roti, poori, paratha, rice, naan or jeera rice.

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