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It is weekend and this is the time to eat some fun. If you also enjoy experimenting in the kitchen and you too keep looking for a new recipe, then they are your work. Today we have brought some different recipes for you, which will enjoy both making and eating.

Carrot pudding, jaggery tea and fenugreek mathri became enough. Why not try some dishes that are unique. Now if you do not like bitter bitterness of bitter gourd, then why not make a sweet thing from it, a twist should be put in tea and fenugreek should be given a new look. Let’s make some fun recipes.

1. Bitter gourd sweets

Material (4 servings)

2 medium sized bitter gourd
1 cup sugar
1/2 cup lost (mawa)
1/4 cup ghee
1/2 tsp cardamom powder
1/4 teaspoon saffron (1 tablespoon soaked in hot milk)
2 tablespoons chopped fruits (almonds, cashews, pistachios)
1/2 tsp salt (to reduce bitterness)
2 cups of water (to boil)

Method

Keep the bitter gourd slices with 1/2 tsp salt for 30 minutes. Wash with water and remove bitterness.
Boil the bitter gourd for 5-7 minutes in 2 cups of water, then filter and keep it aside.
Make a wire syrup by adding 1 cup sugar and 1/2 cup of water to a pan.
Put boiled bitter gourd in syrup and cook on medium flame for 10 minutes, until they become transparent.
Heat 1/4 cup of ghee in a separate pan, add khoya and fry lightly.
Add ripe bitter gourd, cardamom powder, and saffron milk and mix for 5 minutes.
Serve cold or hot decorated with dry fruits.

2. Fenugreek Chutney

Material (4 servings)

1/2 cup fresh fenugreek leaves (finely chopped)
1 tablespoon tamarind pulp
1/4 cup jaggery (worn)
1 tsp salt
1/2 tsp red chili powder
1/2 tsp roasted cumin powder
1 tablespoon oil
1/4 tsp asafetida
1/2 tsp mustard seeds
1 dry red chili
1/2 cup water

Method

Soak fenugreek leaves in salty water for 10 minutes, then wash and reduce bitterness.
Heat the oil in a pan and add mustard, asafetida, and dry red chili to it. Add fenugreek leaves and fry for 2-3 minutes.
Add jaggery, tamarind pulp, salt, red chili powder and cumin powder.
Add 1/2 cup of water and cook for 5-7 minutes until the sauce is thick.
After cooling, store it in a jar or serve immediately.

3. Noon Tea (Kashmiri Namkeen Tea)

Material (4 servings)

2 cups of water
1 cup milk
1 tablespoon Kashmiri Green Tea (or Green Tea)
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp cardamom powder
2 tablespoons sugar (for alternative, lightweight)
1 tablespoon chopped almonds or pistachios

Method

Boil 2 cups of water in a pan.
Add green tea and baking soda to it and cook on low flame for 5-7 minutes, until the color turns pink.
Add milk and boil more for 2-3 minutes. Sieve the mixture.
Add salt and cardamom powder.
If you want a little sweetness, add sugar.
Serve hot by decorating with almonds or pistachios.

4. Spinach barfi

Material (4 servings)

2 cup spinach puree
1 cup lost (mawa)
1/2 cup sugar
1/4 cup ghee
1/2 tsp cardamom powder
1/2 tsp salt
1/2 tsp roasted cumin powder
2 tablespoons chopped fruits (almonds, pistachios)

Method

Boil spinach and cool and make puree in a blender.
Heat 1/4 cup of ghee in a pan, add spinach puree and fry for 5-7 minutes until the water dries.
Add khoya and sugar and cook on medium flame for 10 minutes, until the mixture becomes thick.
Add salt, cumin powder and cardamom powder and mix.
Spread the mixture in a tray with a ghee, add dry fruits.
Let it cool for 2 hours, then cut the pieces of barfi.

5. Raw turmeric pudding

Material (4 servings)

1/2 cup raw turmeric (grated)
1 cup lost (mawa)
1/2 cup sugar
1/4 cup ghee
1/2 tsp cardamom powder
1/4 tsp salt
1/2 cup milk
2 tablespoons chopped fruits (cashews, almonds)

Method

Heat 1/4 cup of ghee in a pan, now add grated turmeric to it and fry for 5-7 minutes until the aroma comes.
Add 1/2 cup of milk and cook for 5 minutes so that turmeric becomes soft.
Add khoya and sugar and cook on a medium flame for 10 minutes, until the mixture becomes thick.
Add salt and cardamom powder and mix.
Serve hot by decorating with dry fruits.