Shilpi Kitchen - Best Indian Food Recipes

Weaning Foods Weaning is the process of gradually introducing foods other than breast milk into the child's feeding schedule. The growth rate in infancy being high, breast milk is not enough to meet the child's increasing needs for energy and protein. Milk is a poor source of iron and also provides a small amount of Vitamin C. They are sufficient to meet an infant's need until the three months of age.     It is important to introduce foods rich in iron, vitamin C, energy and protein to the child after completing three months. They are called weaning foods Weaning should be a gradual and slow process so as to make the child adapt to the new foods. The consistency and amount of weaning foods should be slowly modified according to the increasing age of the child. For infants around the age of 4-6 months, liquid supplements are given. These include soups, juices, and animal milk For infants of 6-8 months, semisolid supplements which are well cooked and mashed or...

Rice kheer is a very common pudding made in almost every home of India especially during special occasions like in north- navratri, janmashtami, in south- pongal and in east- chhath puja. For me my favourite version of rice kheer is mango rice kheer.  This has the same taste as the ice cream when it served chill. Mango kheer is a easy to make dessert ready with ripe mango pulp,full cream milk,rice/vermicelli. Mango Kheer Cuisine- Indian Course- Dessert Cooking time- 40-50 minute Serving- 4 Ingredients: 1 litre- full cream 1 cup- mango pulp 1/4 cup- mango pieces 1/4 cup- rice(broken basmati) 5 tablespoon- sugar 1/4 teaspoon- cardamom powder 3/4 cup- mix nuts (almonds,raisin) How to make: Firstly in to the heavy bottom kadahi or in pan pour full cream on high flame until it boil. In a mean time soak rice in to the water.When milk boils reduce flame to low to medium. Pour rice in to the milk and stir continuously until rice cooked and milk reduce to half...

Mango masala papad Cuisine- Indian Course- Snacks Prep time- 10 minutes Assemble time- 5 minutes Total time- 15 minutes Serving- 2 Main ingredients- ripe mango and papad Mango masala papad Ingredients: Ripe mango- 2 Cucumber- 1 Onion- 1(big) Mint leaves- a handful Masala papad- 2 Salt- according to taste Red chilli powder- 1/2 tsp Roasted cumin powder- 1 Tsp Black salt- as per taste Chaat masala- 1/2 tsp How to make Mango Masala Papad: In a large mixing bowl, chopped mango, cucumber, onion, mint leaves. Now mix salt, red chilli powder, roasted cumin powder, black salt and chaat masala with above ingredients into the mixing bowl. Now roast papad on medium flame. and immediately make a shape of Katori with the help of a small bowl. Take one Katori and fill up with mango mixture. Garnished with the mint leaves and served as a side dish or as a chatpata snack.

Cusine- Continental Course- Dessert Prep time- 10 minutes Cooking time- 0 minute Servings- 2 Ingredients: 1 cup- Hung curd or dahi 1 mango- ripe and peeled 1 Tbsp- milk 1 pinch of Cardamom 1-2 tbsp sugar (adjust according to the sweetness of mango) 1/2 mango- chopped finely How to make: Combine all ingredients in a big mixing bowl and mix all ingredients well with the help of whisk or you can also use a blender for mixing. Now add finely chopped mango pieces and mix with the spoon as it increases the taste of mango yogurt. Refrigerate at least 1 hour and serve chilled garnished with tooti-frooti or mint sprigs.

Cuisine- Indian Course- Drink Prep time- 30 minute Serving- 4 glasses Ingredients: Ripe mango(washed)- 2 Raw mango(washed)- 1 Sugar- 150 gm(adjust according the sweetness or sourness of mango) Water- As required How to make: Peel skin of mangoes, chop in to the pieces and discard the seeds. Put the chop pieces into the pressure cooker and 1-1/2 glasses of water. Close the lid and boil it for 4-5 whistles on high flame. After 4-5 whistles turn off the flame and let it cool down completely In a mean time,add sugar and one glass of water in a pan and put it on a high flame until sugar dissolve in to water completely. Wait until sugar syrup and mango pulp cool down completely. Blend mango pulp and sugar syrup in to the blender and blend in to smooth paste. Take out in to the big pot or jug and add water according to your taste. Cover and put it in to the refrigerator for 3-4 hours. Serve chilled with ice cubes. Notes: You can take any ripe mangoes to ma...

Hi Friends, Welcome to the sweet section of Bihari cuisine. There are large variety of sweet delicacies in Bihari cuisine. I mentioned some famous sweets of Bihari cuisine. Khaja - Between Rajgir and Nalanda lies a small place called Silao, which is famous for Khaja – a patty like sweet or salted dish. People of Bihar love to eat khaja especially silao ka khaja. There is a tradition to give Khaja with other sweets to his daughter when she go to their in laws house just after marriage(Bidai). See the complete khaja recipe here. Bihari Sweet - Khaja Tilkut (Til Burfi) - Tilkut is a sweet made in the Indian states of Bihar and Jharkhand. This is also known as "Tilkatri". It is made of pounded 'tila' or sesame seeds and jaggery or sugar. The best tilkut is said to be from Gaya. Malpua- Pua/Malpua is a traditional Bihari  dessert that is relished particularly during Holi. During Holi, my mom also makes delicious malpua for which we wait whole year. I al...

Hi friends, I lived in Delhi but my native place is in Bihar. I have seen a lot of good Bihari recipes cooked by my mother. I want to share those recipes with all of you so that you can also enjoy these yummy and delicious recipes at your home. In all the season, regular food items are rice, roti, achar, chatni, dals and milk products with some variation. Mustard oil and zeera (cumin) or panchforan (literally "five seeds"), namely saunf, sarson, methi, ajwain and mangraeel (Kalaunji) used for "chhounkna"/"Tadka"(tempering) of some vegetables. There is a lot of light frying, called bhoonjnaa , in Bihari food. One of the most remarkable things about this cuisine is "smoked food". It refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing "chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing Kadam (a common fruit sweet-sour in taste,...