festival

Give your festivals and special occasions a treat of sweetness with this rich and creamy Badam halwa recipe. A rich dessert recipe that you can make for your family and friends on special occasions and festivals, Badam Halwa is truly delicious. This halwa recipe is cooked using blanched and peeled almonds which are further grinded into a paste and roasted in ghee. Furthermore, the roasted almond paste is cooked with milk and sugar and is garnished with cardamom powder and saffron. This dessert recipe is especially prepared in monsoons and winters as almonds can boost your immunity and keep you warm. Treat your loved ones with this lip-smacking sweet dish and enjoy!

Badam Halwa Recipe | Navratri Recipe | Almond Halwa Recipe

almonds blanched & peeled

cardamom

ghee

sugar

milk

saffron

To prepare this mouth-watering dessert recipe, soak almonds over night, then blanch and peel the almonds in a grinder jar and grind almonds in it. Then add 2 teaspoons of milk in the jar in order to make a thick paste.

Take a deep-bottomed pan and keep it on medium flame, you can also use a kadhai instead of a deep-bottomed pan. Now, melt ghee in the pan and add almond paste in it. Stir well and cook the almond paste until golden brown in colour.

Stir in the remaining milk along with sugar in the pan and cook for about 10 minutes. Afterwards, remove the pan from the flame and sprinkle cardamom power along with saffron on it. (Optional: If you have silver varq, you can garnish the halwa with it.) Serve hot!

Kaju Mutter Masala is a cashew nut curry recipe that will appeal to many. This dish of the Punjabi Cuisine can be relished on several joyous occasions. It is added with the goodness of bay leaf, boiled green peas and dried fenugreek leaves. It also includes chili powder and fresh cream which adds to its taste. This recipe is perfect for those days when you want to try your hand at something new. You would love the riot of flavours that this main dish has to offer, take our word for it! You could serve it to your near and dear ones on a number of joyous occasions! So, make a note of the steps that we have listed here for your convenience and give this one a shot!

Kaju Mutter Masala Recipe

cashews

peas

tomato chopped

refined oil

Numbers bay leaf

garlic

ginger paste

red chilli powder

garam masala powder

fenugreek leaves

0 As required salt

fresh cream

Take a non-stick pan and add 1 teaspoon ghee to it and grease it well. Add the cashew nuts and saute them on a low flame for some time. Keep them aside to cool down.

Mix the tomatoes along with 1 cup of water in a deep non-stick pan. Cook on a medium flame for about 10 minutes. Keep it aside to cool down.

Now, add this mixture and cashew nuts in a mixer and blend them to form a smooth paste. Keep it aside for sometime. Heat the oil in a deep non-stick pan on a medium flame and add the bay leaf, garlic paste and ginger paste to it. Saute it on a medium flame for about a minute.

Add chili powder, garam masala, dried fenugreek leaves to the tomato-cashew nut mixture. Cook for some time.

Finally, add fresh cream, green peas and 1 cup of water to the mix. Cook on a medium flame for 5 minutes. Add the crispy cashew nuts on it and stir on a medium flame for 2 minutes. Serve hot with love.

This ultimate burger recipe is simple and deluxe – you'll never make a homemade burger the same way again! Well-seasoned, high quality beef, fresh, crisp toppings and a cracking special sauce will outshine any fast food version.

The ultimate homemade burger

225 grams–250 grams/8–9 ounces beef mince, 15% fat

level tsp salt

black pepper

brioche burger bun (cut side toasted)

tbsp tomato ketchup

mayonnaise

gherkin, finely chopped

red onion, finely chopped

tbsp dill

smoked streaky bacon, cooked

mature cheddar

Little Gem lettuce

beef tomato

Ellis Barrie shows you how to make an insanely good beef burger

Make it easy: Banging burger

One of the most popular appetizers of Indian cuisine, Chicken Tikka is a true gem for those who enjoy eating non-vegetarian foods. Be it a restaurant or a road-side dhaba, Chicken Tikka is one of the delicacies that you can always enjoy with your family and friends. Tikka means a dis in which cubed meat and vegetables are skewered and grilled together. To prepare a mouth-watering chicken tikka recipe which is tender and juicy, make sure that you marinate the meat for a longer period for at least 6-7 hours or overnight. Another important thing that you must ensure in this tikka recipe is that you must use thick or hung curd. If you are using normal curd then you might need to whisk it to make it thick. The ideal way is to prepare the chicken tikka in tandoor. However, if you do not have a tandoor in your home, you can grill them in an oven. This chicken tikka recipe is also made using a tandoor oven. Also, do not forget to brush the tikka with a little mustard oil while cooking as it will give it a little smoky flavour. All you need to prepare this lip-smacking delicacy is boneless chicken, hung curd, mustard oil, ginger-garlic paste, gram flour and a melange of authentic Indian spices. Though, you can use your favourite vegetables for making this tikka; however, it's best if you use onion and mixed bell peppers in it. It's popularly enjoyed on special occasions and festivals. If you are wondering what to make for your guests in a home party, try this chicken tikka recipe at home and impress your loved ones with this delicious recipe and enjoy!

Chicken Tikka Recipe: How to Make Chicken Tikka

kilograms chicken boneless

hung curd

Numbers red bell pepper

coriander powder

garlic paste

chaat masala

flour

Numbers capsicum (green pepper)

Numbers onion

mustard oil

kasoori methi powder

turmeric

lemon juice

Wash the boneless chicken and pat it dry. Next, slice the chicken into bite-sized chunks. To prepare the marinade, take a large bowl and mix yoghurt, lemon juice, garlic, ginger, salt, garam masala, red chilli powder, black pepper powder, kasoori methi powder and turmeric and stir until well-coated. Mix well and then add mustard oil. Then add, gram flour and chaat masala and mix once again. Once the marinade is done, taste a bit and adjust the seasonings.

Add chicken pieces in it and marinate, covered, for overnight in the refrigerator. The longer you will marinate chicken, the more succulent and juicy it will be. Afterwards, wash the green and red bell pepper, and cut them into cubes in a small bowl. Then, peel the onion and cut into cubes as well in a separate bowl. Keep them aside until required.

Take the marinated chicken out of the refrigerator and add the cubed veggies in it. Marinate them for 10-15 minutes and line a baking tray with a foil or baking sheet. Put a rack over this baking tray for grilling the chicken tikka. Take skewers and put the marinated chicken in it along with bell peppers and onion cubes. Place them alternately and put these skewers on the rack. Make sure there is space underneath the chicken to help distribute the heat more evenly. (Note: Preheat the oven at 250 degree Celsius for grilling the chicken tikka for a minimum of 15 minutes.)

Add the baking tray into the heated oven and grill the tikka for about 20-30 minutes until they are tender. You can check after 15 minutes to check if the chicken is half done. Make sure that the chicken pieces are not that big, else it will take more time to cook and the veggies will be burnt by that time. After 20-25 minutes, rotate the skewers so as to cook from all the ends. Once done, serve with green chutney.

1. Whenever you want to make Chicken Tikka, try to use boneless chicken thighs as they are juicier than the chicken breasts with high-fat content in them. 2. For a rich taste in your chicken tikka, make sure that the spices you are using aren’t old. It’s best if you dry roast and grind the spices for marination purposes. 3. For making restaurant-style Chicken Tikka, it is a must to marinate the chicken twice. First, marinate the chicken with ginger-garlic paste and salt for 20-24 hours. Then, you can marinate this chicken with hung curd and all the other herbs and spices for about 8-10 hours. 4. For that perfect colour in your tikka, try not to use any colours. You can use degi mirch or Kashmiri red chilli powder. It will give your tikka an amazing flavour as well.

If you haven't learned how to make your own nachos, this is your moment.  Ellis Barrie shows you how easy it is to make the perfect snack for hungry mates.

Nachos

olive oil

onion, finely chopped

beef mince

tsp hot smoked paprika

tsp cumin

½ tsp chilli powder

salted corn tortilla chips

150 grams/5½oz cheddar, grated

grams/3½oz cherry tomatoes, quartered

salt and black pepper

spring onions, finely chopped

coriander (optional)

sliced chillies (optional)

lime wedges

soured cream

Ellis Barrie brings you the best party snack in the business: double-decker nachos.

Make It Easy: Nachos

Easy Christmas Steamed Pudding  the best recipe of Christmas dessert to cook. This is a very popular dessert prepared in advanced and kept for it get matured and yield the better taste.  This recipe of steamed christmas pudding uses very common ingredients. Check how to make christmas pudding with fruit mince.

Easy Christmas Steamed Pudding Recipe, How To Make Steamed Christmas Pudding

orange and lemon peels chopped

dates

cashew nuts chopped

currants chopped

raisins

brandy

cinnamon powder

tsp nutmug powder

bread crumbs

tbsp butter

brown sugar

eggs beaten

Easy Christmas Steamed Pudding Recipe, How to Make Steamed Christmas Pudding

Mix together orange and lemon peel, dates, cashewnuts, currants, raisins, brandy and lemon juice very well.

Sift together flour, cinnamon, clove and nuteg powders and mix in the breadcrumbs.

Mix butter and sugar and beat till light and fluffy. Gradually add eggs, beating well after each addition. Fold in the prepared flour and fruits and nuts mixtures.

Spoon the mixture in to the greased pudding basin (1 litre mould), gently putting the mixture . Cover the mould tightly with grease proof paper / baking paper securely tied.

Place the pudding mould in the steamer filled nearly 1/2 with water and steam for 2.5 – 3 hours. Check the water level frequently, the water should not dry. Check if the pudding is ready by piercing the toothpick and see if it comes out clean.

Remove the pudding from the steamer, and let it cool naturally.

Remove the wrappings and again wrap it tightly in new greaseproof paper / aluminium foil. Keep it at cool place till christmas.

Before serving again steam it for one hour, then cut the Xmas Pudding into small portions.

Serve the Easy Christmas Steamed Pudding with brandy sauce or custard or ice cream and decorated with cherries.

This vegan wrap doesn't require any cooking, just lashings of lime and chilli sauce for delicious festival or camping sustenance

No-Cook Festival Burrito

bulgur wheat

cherry tomatoes

tortilla wraps

kidney beans, drained

can sweetcorn, drained

smoked tofu(we used Taifun smoked tofu with almonds and sesame seeds)

grilled red peppers

avocado, roughly chopped

tbsp tahini

lime, quartered

chilli sauceto serve (optional), we used Sriracha

scissors

food bag

camping plates, bowls and cutlery

flaskof very hot water (min 100 milliliters)

No-cook festival burrito

Put the bulgur wheat into a bowl and add 100ml of boiling water. Cover and leave to soak for 35-40 mins.

Put the cherry tomatoes into a food bag. Holding the end of the bag closed loosely with one had squish the tomatoes through the bag with the other &ndash; like popping bubble wrap. This should separate the juice from the rest of the tomatoes without making a mess or needing a knife and chopping board. Carefully pour the tomato juice into the bowl of bulgur wheat, reserving the tomato pieces inside the bag for later.

When the bulgur wheat has finished soaking, give it a stir and season with salt and pepper. In a small bowl or cup mix the tahini with 3 tbsp of water to make a smooth, pourable sauce then set aside.

Lay the tortilla wraps out onto a big board or onto four&nbsp;plates and divide the bulgur wheat, kidney beans and sweetcorn between them (try to keep the filling in the middle). Crumble the smoked tofu over the top then add the crushed tomatoes, grilled peppers, avocado pieces and a good drizzle of the tahini sauce, a squeeze of lime and some chilli sauce, if you like.

Fold the right and left sides of the wrap in to the middle first and then roll the bottom all the way over to completely enclose the filling inside each wrap, push down to seal. Serve immediately with extra lime and chilli sauce on the side.

There are many ways to make Steamed Rice Cake. And this recipe uses rice flour, natural pigment red yeast rice, and yeast to ferment. It tastes more reassuring and lacks the astringent taste of baking powder.

Red Yeast Rice Huat Kueh (Steamed Rice Cake)

Flour

Water

Milk

140 g Caster Sugar

tsp Red Yeast Rice Powder

tsp Instant Yeast

Pandan Leaves

Salt

Boil the pandan leaves in 350ml of water, turn off the heat and soak for 10 minutes after boiling.

Pour 320 ml of pandan water into a measuring cup.

Add red yeast rice powder and caster sugar, stir well until melted.

After the water is not hot, add instant yeast and stir until mixed well.

Add the sieved rice flour and stir evenly until mixed well. Cover and ferment for 1 hour and 30 minutes or double the size.

Add a little salt and coconut milk to the fermented batter, and stir well.

Put the cups in the steamer to preheat.

Turn to low heat and pour batter into the cups until it is almost full.

Close the lid and turn to high heat and steam for 20 minutes.

After steaming, let it cool and then release the cake from the cup.

https://www.youtube.com/watch?v=gouvyMa1AL4

Happy New Year 2021! The Lunar New Year is also coming soon, so today I would like to share with you a natural Huat Kueh recipe. There are many ways to make Steamed Rice Cake. And this recipe uses rice flour, natural pigment red yeast rice, and yeast to ferment. It tastes more reassuring and lacks the astringent taste of baking powder, but it just takes a longer time to prepare. This Huat Kueh is very chewy, and the texture is honeycomb. It taste moist, and it has a light pandan leaf and coconut milk fragrance, taste very nice.

👄 Chinese Commentary Version :
https://youtu.be/Dhrno3GFmtc

🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3aYgkxw

🔪 Preparation Time: 2 hours
🍲 Cooking Time: 25 minutes
🍽️ Serving: 20 pieces

🌱 INGREDIENTS
- 250g Rice Flour
- 320ml Water
- 80g Coconut Milk
- 140g Caster Sugar
- 1 tsp Red Yeast Rice Powder
- 1 tsp Instant Yeast
- 2 Pandan Leaves
- A Pinch of Salt

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祝大家2021年快樂！農曆新年也要到了，所以今天跟大家分享一款比較天然的米發糕食譜。發糕做法有很多，這個食譜是用粘米粉、天然色素紅麴米和酵母來發酵。吃起來比較安心也少了泡打粉的澀味，只不過需要的時間會比較久罷了。這款發糕很Q彈哦，而且内部組織是蜂窩狀的，吃起來不會乾，還有淡淡的香蘭葉和椰奶香味，真的是軟糯香甜呢。

👄 中文語音版：
https://youtu.be/Dhrno3GFmtc

🖨️打印這食譜或調整食譜的份量 :
https://bit.ly/2WYbDLN

🔪 準備時間 ：2小時
🍲 烹飪時間 ：25分鐘
🍽️ 份量：20粒

🌱食材
- 250克 粘米粉
- 320毫升 水
- 80克 椰漿
- 140克 細砂糖
- 1茶匙 紅麴粉
- 1茶匙 即溶酵母
- 2 香蘭葉
- 少许 盐

如果你喜歡我們分享的食譜視頻，請幫忙點贊個 👍和分享給你的親朋慼友。
如果你喜歡我們的視頻風格，歡迎訂閲我們的頻道並打開小鈴鐺，
那麽你就能收到我們的更新通知了哦。

#MyLovelyRecipes #CookingASMR #CNYDishes #RiceCake


📕 其他相關食譜 Other Related Recipes -----------
👉豆油肉 Tau Yu Bak (Braised Pork in Soy Sauce)
https://youtu.be/EIpraUTka24

👉蝦滑紫菜豆腐湯 Shrimp Balls Seaweed Tofu Soup
https://youtu.be/gaNJB6NRgp0

👉水晶菜粿 Chai Kuih (Crystal Dumplings)
https://youtu.be/8jV4jKXnb0M

👉港式豬腸粉 Hong Kong Style Prawn Chee Cheong Fun
https://youtu.be/Z5EXtSwtB0c

👉馬來西亞咖喱雞 Malaysian Curry Chicken
https://youtu.be/hyssKxfrk9Y

👉鹹魚骨咖喱 Salted Fish Bone Curry
https://youtu.be/Si7URbyC4CI

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Chinese Sentimental Love Guzheng Background Music 
https://youtu.be/X0o2XbL1gq8

Chinese Background Music
Listen: https://youtu.be/M3Y9F8RnsmA

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[No Talking] Red Yeast Rice Huat Kueh | Steamed Rice Cake) | 紅麴米發糕 | No Baking Soda & Powder

Chicken Malai Kebab is an easy-to-make appetizer recipe that you can prepare for your family and friends on occasions like kitty party, game night, pot luck and even anniversary. This dish of the Mughlai Cuisine is prepared with boneless chicken pieces which is marinated in a melange of spices and then grilled. Tossed with mint chutney, kebab masala or garam masala powder, and coriander leaves, this is a succulent kebab recipe that will make your mouth water. The specialty of this chicken recipe is that it is stuffed with fresh cream and low fat mozzarella cheese, that gives your taste buds a creamy and cheesy taste. Though, mozzarella cheese has been used in this dish, you can also use any processed cheese in this dish. Your kids will also love this delicious dish. Try this easy recipe and enjoy with your loved ones!

Chicken Malai Kebab Recipe

butter

mililitre fresh cream

green chilli chopped

corn flour

low fat mozzarella cheese

Numbers egg

mililitre rice vinegar

coriander leaves

green chutney

To prepare this delicious kebab recipe, wash and clean the boneless chicken pieces. Pat the pieces dry and prepare the marinade with salt, rice vinegar, ginger and garlic paste. Stir to mix the marinade and take the chicken pieces in a bowl and marinate with this mixture overnight in the refrigerator, probably the previous night you want to make it. Take out the bowl next morning and squeeze the chicken pieces lightly against palms and keep aside for a while.

Now, take a bowl and add grated mozzarella cheese in it, crush the cheese to make a paste like consistency. Then, crack an egg in the bowl and add fresh cream along with corn flour in it. Mix well all the ingredients.

Now, take those marinated chicken pieces and mix them in the this cream and cheese mixture. Add the chopped green chillies and coriander powder in the bowl and stir the bowl continuously. Refrigerate the chicken pieces again for 2-3 hours for marination.

Finally, take out the marinated chicken pieces and put them in a skewer. Put this skewer in a tandoor or a griller, and cook the chicken pieces for 5 minutes. Take out the chicken pieces carefully when done, and hang them on a bar.

Brush them with butter and refined oil and put the chicken pieces back in tandoor and cook till they get light golden in colour.

Chicken Malai Kebab is a ready, take the pieces out of skewer in a plate, and garnish with lemon juice, butter, garam masala powder, coriander or mint chutney, if you like. Toss well the chicken pieces and serve hot. Enjoy the kebabs. (Note: Use kebab masala, if possible to make this dish more tasty.)

Everyone loves to have pork jerky in the Chinese New Year. It is delicious as a snack, eat with bread, rice or noodles!

Classic Bak Kwa (Pork Jerky)

500 g Ground Pork

tsp Fish Sauce

tsp Oyster Sauce

tbsp Huadiao Wine/Rice Wine

tbsp Soy Sauce

tsp Sesame Oil

g Sugar

0.25 tsp Five Spice Powder

Pepper

Stir all the ingredients evenly, and then stir in the same direction until it becomes slightly sticky. Place in the refrigerator to marinate overnight.

Stir well the marinated ground meat, and then spread it on the baking paper evenly. (Thickness depends on your personal preference)

Sun-drying pork jerky on the balcony or outside the house (only takes about one hour under the strongest sunlight at 12 noon)

Cut the sun-dried pork jerky into small pieces, then turn it over and dry it for another one hour.

Put the sun-dried pork jerky in the steamer or on the steaming rack.

Cut a few slices of garlic and place on a small plate, then burn a small piece of charcoal and place it on the garlic.

Pour a little cooking oil on the hot charcoal.

Put the steamer on, close the lid and smoke for about 10 minutes.

The smoked pork jerky can be frozen and stored. When you want to eat it, bake it in the oven with top heat 200°C on both sides until cooked or fry it in a non-stick pan, then you can enjoy the charcoal-grilled flavor pork jerky anytime!

新年當然要吃肉乾啦，當零嘴淨吃、夾麵包、配飯或配面都好好吃呢！不過對我來說肉乾少了炭烤味，就沒有以前吃的那種滋味了。現在，大部分人家裡都不方便用炭爐了，所以家庭式製作的肉乾也比較少能吃到有炭烤味的。今天和大家分享古早味肉乾的做法，這是我婆婆留下來的食譜，我只是稍微調整一些做法，讓它比較適合現代居家的操作。

不用炭烤又有煙熏味的肉乾？
只要先將曬好的肉乾煙熏一下再送進烤箱烤或用不粘鍋煎熟，這樣就能吃到猶如炭烤味的肉乾了。由於現在大部分人居住的環境不太適合燒烤，所以我才分享這個小技巧，雖然有點麻煩，但是可以滿足到我的味蕾，我覺得還是值得的啦。而且善用這個煙熏技巧，也能做出其他惹味的料理呢！不過，建議在陽台或屋外進行煙熏的步驟，不然屋子裡面會殘留很重的煙熏味哦。另外，熏好的肉乾可以冷凍收藏起來，要吃的時候再煎或烤熟就可以吃啦。

先在這裡祝大家新春福至、身體健康、事事順利~

🖨️打印這食譜或調整食譜的份量 :

🔪 準備時間 ：一天
🍲 烹飪時間 ：20分鐘
🍽️ 份量：16片

🌱食材
- 500克 豬絞肉
- 1茶匙 魚露
- 1茶匙 蠔油
- 1湯匙 花雕酒/米酒
- 2湯匙 醬油
- 1茶匙 麻油
- 100克 糖
- 0.25茶匙 五香粉
- 0.25茶匙 鹽
- 少許 胡椒粉

如果你喜歡我們分享的食譜視頻，請幫忙點贊個 👍和分享給你的親朋慼友。
如果你喜歡我們的視頻風格，歡迎訂閲我們的頻道並打開小鈴鐺，
那麽你就能收到我們的更新通知了哦。

#我的愛心食譜 #新年年菜 #肉乾

📕 其他相關食譜 Other Related Recipes -----------
👉南乳炸雞片 Nam Yu Fried Chicken
https://youtu.be/ahGQ9LVPuao

👉檳城卤肉 | 五香肉卷 Penang Loh Bak
https://youtu.be/EhJHKPOcajU

👉豆油肉 Tau Yu Bak (Braised Pork in Soy Sauce)
https://youtu.be/EIpraUTka24

👉鳳梨酥/黃梨餅 Pineapple Tarts
https://youtu.be/9Nt1Y7PIRe4

👉蜂窩餅 / 蜂巢餅 Honeycomb Cookies
https://youtu.be/AOMVd5RT5qM

👉紅麴米發糕 Red Yeast Huat Kueh (Steamed Rice Cake)
https://youtu.be/Dhrno3GFmtc
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Music by  @OrangeHead - Background Music for Content Creators 

Chinese Background Music
Listen: https://youtu.be/M3Y9F8RnsmA

Chinese Piano Background Music
Listen: https://youtu.be/BkkMFbSlFYc

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用烤箱做出炭香古早味肉乾！婆婆傳下來的食譜 🈵 新年必吃的小吃零嘴！Classic Bak Kwa | Chinese Pork Jerky [小雁/我的愛心食譜]

These vegan Chinese fluffy steamed buns are paired with a sweet, spicy sticky filling. You’ll have time to get on with other things while the dough rises and the cauliflower bakes in the oven.

Each serving provides 690 kcal, 18g protein, 112g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 10g fibre and 3.3g salt.

For this recipe you will need a steamer, ideally bamboo. You can buy these from Asian supermarkets or online.

Top 29 festival recipes from across the web

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Top 29 festival recipes from across the web

The most viewed festival recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Badam Halwa Recipe | Navratri Recip...

Kaju Mutter Masala Recipe

The ultimate homemade burger

Chicken Tikka Recipe: How to Make C...

Nachos

Easy Christmas Steamed Pudding Reci...

No-Cook Festival Burrito

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