1. Health & Lifestyle

Enjoy and Celebrate Women's Day with These Delicious Recipes

Prity Barman
Prity Barman
Strawbeerry Mousse
Strawbeerry Mousse

International Women's Day is a global celebration of women's achievements in social, technological, cultural, political fields as well as in their everyday life. It is celebrated annually on March 8th and is one of the most important days of the year to as on this day  women's accomplishments must be celebrated,  also concerns about the equality of women must be raised in order to create awareness about how and in what more ways women should be celebrated.

Women's Day Special Recipes

Now, here are some easy-to-cook, Women's Day recipes. With this list of appetizers, desserts recipe, and more, you can cook like a celebrity chef.

Strawberry mousse:

Ingredients required: 250 g strawberries,  whipped milk, 2 cups,  1 teaspoon vanilla or strawberry essence, 1 tsp. pink food colouring (optional),  4 tbsp sugar (or more as needed)

Recipe: Wash the Strawberries and cut it in small pieces. Combine them with the sugar in a mixer or grinder. Blend until the puree is smooth and free of strawberry chunks. 

In a mixer, combine the chilled milk and the puree. Mix 5–7 times before the cream and strawberry puree are well combined. 1 tbsp puree, poured into shot glasses or bowls. Fill shot glasses or bowls halfway with mousse. Cover and chill for 4 to 5 hours, or until firm.  Serve the strawberry mousse chilled with strawberry slices on top.

Bombay Bhel Special

Bombay Bhel is a quick and fast evening snack that can be made in a matter of minutes. Bhelpuri is a savory street food chaat popular in India.

Ingredients required for this dish: 2 onions finely chopped, 2 peppers finely chopped, 2 green chilies chopped, 1 fried chopped potato, 2 teaspoon spicy green chutney, 2-3 teaspoon sweet imli chutney, 1 teaspoon chaat masala, 1 teaspoon lemon juice, 8-10 puri or papdi, roughly crushed, 14 cup namkeen mixture, 14 cup thin sev finely cut coriander.

Corn Fritters:

Baby corn fritters are made by dipping baby corn in a thick chickpea batter and deep-frying until golden brown and crispy.

Ingredients: 12-14 infant corns, 34 cup chickpea flour (besan), 14 teaspoon turmeric powder, 12 teaspoon red chilli powder, season with salt to taste, frying oil, deep frying oil, deep frying oil, deep frying oil, deep Toss in some chaat masala.

Corn Fritters
Corn

Recipe: Remove and wash the corn silks from baby corns. Every baby corn should be cut into medium-sized bits. Boil the sliced baby corns for 4 minutes in enough hot. Remove the boiling baby corn slices from the water and set them aside. In a mixing dish, combine the chickpea flour and salt. Season it with salt and spices. Whisk on a small amount of water to the batter. And sure you only use a small amount of water. It's important that the batter isn't too thick or too thin. In a pan, heat the oil then dip each baby corn slice in the batter and deep fry in small batches until golden brown.

Serve it with tomato ketchup.

Cabbage Halwa:

It is a tasty dessert made of cabbage. This dish is simple to prepare and needs few ingredients. Cabbage Halwa is a nutritious alternative to the conventional carrot halwa for those who want to try something new.

Ingredients: 1/2 cup cabbage, 1/4 cup ghee, 2 cups whole milk, 1/2 cup sugar, and 1/2 teaspoon cardamom powder Method with chopped nuts

Recipe: In a bowl, combine the ghee and shredded cabbage and saute on a medium flame until the raw cabbage scent is gone. Cook and stir it constantly, on a high flame with the milk.

When the milk has thickened to half its original volume, add the sugar and ghee and continue to cook on a medium flame until the mixture thickens. Finally, apply the cardamom powder and continue to cook on low heat.

Remove the halwa from the heat once it has reached the desired consistency. Add the diced nuts, whisk to combine, and eat warm or chilled.

Crispy corn:

Ingredients: 1 cup sweet corn, 2 tablespoons all-purpose flour (maida), 2 tablespoons corn flour, 1/2 teaspoons pepper powder, 1/2 teaspoons ginger-garlic paste season with salt to taste, Oil for Deep-frying

Tempering Ingredients: 14 cup spring onions, 14 cup tomato sauce, 1 tbsp chilli sauce, 14 cup green capsicum finely chopped (optional), 1 tsp vinegar, 1 tsp soy sauce, 2 tsp oil, 3 garlic cloves finely chopped, 2 green chillies/red chillies minced, 14 cup tomato sauce, 1 tbsp chilli sauce, 14 cup green capsicum finely chopped (optional), 1 tsp vinegar, 1 tspn Season with salt to taste.

In a large mixing cup, combine the barley, all-purpose flour, cornflour, salt, pepper, and 1 tablespoon water.

In a deep nonstick skillet, heat the oil and deep-fry the corn until it becomes golden brown on both sides. Drain and set aside on absorbent sheets.

In a pan, heat the oil, then add the garlic and green chilies and cook for a few seconds over medium heat. Sauté the spring onion whites and greens for a few seconds on a medium flame. On medium heat, add the green and red capsicums and saute for a few seconds. Mix in the tomato sauce, chilli sauce, soy sauce, vinegar, deep-fried corn, and a pinch of salt, then toss for 1 minute on a medium flame. Serve directly with spring onions as a garnish.

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