A REAL STORY ABOUT MAKAI KI ROTI

HOW TO MAKE MAKKI KI ROTI

Makai is also called corn. In winter, every person likes to eat different type of dishes and snacks due to its sweetened flavour. Many people face difficulty while  making Makai ki roti.  It is so easy enough to make without any problem .Today I would like to share one story in this content. My father -in -law liked makai ki roti and asked me to make one but problem is that i had no. Unknowingly he felt was that i make chapati very well.

               in winter, i sat with my neighbour  & shared my problem with her .She told me a technique about to make roti ,so i thought to share with all of u. Let us make makai ki roti

FOR  - 4people                      PREPARATION TIME : 15 minutes             COOKING TIME : 30 minutes

INGREDIENTS :-

* MAKAI flour -1/2 kg Best quality and fresh

* Fenugreek leaves -150gm washed and fine chopped

* Radish -1 shredded

* Fennel seeds -1/4 tsp

* Cumin seeds -1/4 tsp

* Salt to taste

* Red chilli -1/4 tsp

* Grated Ginger -1tsp

* Green cilli -3-4 piece fine chopped

* Ghee or oil depending on your own choice

METHOD :-

FOR MAKING DOUGH :-

* Place all ingredients in a bowl and add a little warm water slowly slowly,because fenugreek leaves and radish is itself water .Make a soft dough for chapati keep aside for 5to 10 minutes.

FOR CHAPATI :-

* Heat heavy griddle(Tawa) on high flame and spread oil all sides

* Spread a wet and clean thick cloth on plain surface of rolling plate

* Take a ball of dough & keep on it .Try to spread by wet palm of hand which will not stick on your palm when spread

* Without any problem it will spread like a roti

* Now Pick cloth with roti and shift on other hand.

* Put roti on griddle and cook both sides applying ghee or oil

* Cook all side brown very well on medium flame It well take 5 to 7 minutes.

* Now makai ki roti is ready and serve hot with Sarson ka saag ,Gud & Butter whatever you want to eat.

NOTE :-

*It is very easy method to make a makai ki roti.

*Makai  flour should be fresh and good.

* Make dough with little warm water .

* You can also make plain roti depending on your choice.
You try and share your experiment through

www.facebook.com/groups/easynsimplerecipe/

Awaiting your comments .You can reach me through mail that mentioned in my profile

 

UPMA (MAHARASTRIAN INDIAN DISH )

UPMA (MAHARASHTRIAN INDIAN DISH)

UPMA is Maharastrian indian dish .It is very popular as light dish in breakfast. Let us start for preparation to make UPMA.

INGREDIENTS: -

* Suji( Semolina) -150 gm =1cup,

* Oil -2 Tbs,

* Peanut -50 gm,

* Curry leaves,

* Rai seeds -1small spoon,

* Washed urad dal -1tsp,

* Gram dal -1tsp,

* Ginger - 1 inch piece (grated),

*Green chilli cut into small piece

*Green peas -1/2 bowl

* Carrot-1/4 bowl (cut in to small size like peas),

* Ghee- 1tbs,

* Green coriander (chopped)1tbs,

* Coconut(grated) 1tbs

* Salt to taste,

HOW TO MAKE UPMA METHOD: -

* Heat a pan and put ghee into it,

* Add Mustard seeds ,when it temper put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown,

* Now add peas ,salt & carrot & Shute it till come out soft,after that mix semolina & roast for few minutes on medium flame,

* Put water about one cut and mix it well,

* In last add 1/2 tsp ghee more to make it tempting,

* Garnish with grated coconut & green coriander leaves,

* Serve it hot.

NOTE: -You can add onion depending on your choice. Thanks for reading my recipe.If u like my recipe ,share your comments in comment box .your comments would help me for better descriptions.

LAL MIRCH KA ACHAR( RED CHILLI KA PICKLE)

RED CHILLIES PICKLE

Today i would like to share pickle recipe that is very tempting and improves appetite. In winter season red chillies is much more available in the market that is best quality for pickle. First of all 

let us start to prepare for making pickle  

INGREDIENTS:--

* Red Chillies (Thick) - 500 gm
* Salt - 4 small tsp

* 100gm Cumin seeds

* 100gm Mustard (Rai)powder

* 100gm Fennel seeds powder

* 3-4 tsp Mango powder 

* 100gm Fenugreek seeds
* 2 tsp Garam masala
* Asafoetida 1/4 small spoon
* Vinegar 4tbs
* 4 tbs oil

  METHOD:--
* All ingredients mix in dry bowl means no moisture should in it
* Wipe all chillies with wet & clean cloth because any impurities should not in making pickle & keep aside for 1/2 an hour.
* Remove all stems of chillies
* Now Split chillies in the middle side but one side should joint
* Fill ingredients in the all chillies
* Place these filling chillies in the glass jar & keep it in sun light for 3 days. It increases the taste or life of pickle
* Now it is ready to use and store for 2-3 months

NOTE:--

* If you want to store for time then fill with oil that should be boil & then cool
* Please share your comments though mail it would improve in writing blogs. I will solve your all doubts related recipe. Awaiting your comments

P.S.  The image in the blog are for representational purpose only

Thanks

                                                                                                 

KITCHEN -(WEIGHT AND MEASUREMENT)

WEIGHT & MEASUREMENT

         UNITS                                      LIQUID                           CONVERSION

MEASURE                                     METRIC                             IMPERIAL

* 1 tbs                                              * 5ml                                     * 1/6 fl oz

* 1tbs                                               * 15ml                                   * 1/2 fl oz   

* 1/8 cup                                          * 30ml                                   * 1 fl oz

* 1/4 cup                                          * 60ml                                   * 2 fl oz

* 3/8 cup                                          * 90ml                                   * 3 fl oz

* 1/2 cup                                          * 125ml                                 * 4 fl oz

* 2/3 cup                                          * 165ml                                 * 5 fl oz

* 3/4 cup                                          * 185ml                                 * 6 fl oz

* 1 cup                                             * 250ml                                 * 8 fl oz

* 11/4 cup                                        * 310ml                                 * 10 fl oz

* 11/2 cup                                        * 375ml                                 * 12 fl oz

* 2 cup                                             * 500ml                                 * 16 fl oz

* 2 1/2 cup                                       * 625ml                                 * 20 fl oz

* 3 3/4 cup                                       * 935 ml                                * 1 1/2 pints

* 4 cup                                             * 1000ml                               * 1 3/4pints

* 5 cup                                             * 1 1/2 ltrs                             * 2 pints

*18 cup                                           * 4 1/2 ltrs                             * 1 gallon

LEGEND:--

fl oz = fluid ounce

pt = pints

gal = gallon 

ltr = litre 

ml = mililitre

Note: -

*These useful information is collected from sanjeev kapoor.com but due to some reason icouldn't find the link and sharing with all readers.

*Follow these measurement instructions in making recipe and enjoy.

*Hang this post in the kitchen

HOT HOT SWEET GULAB JAMUN

HOT SWEET GULAB JAMUN

New recipe of Gulab jamun is now up. Gulab Jamun is very sweet and delicious for people with sweet tooth People love to eat them during winter season .This sweet is not only made by Khoya(Mawa) but also made by milk powder. So let us try to make by milk powder.

INGREDIENTS:-

* Milk Powder- 1 cup (135 gm)

* Full cream  -1/2 cup

* Unsalted butter -1/4 cup (55gm)or Dalda ghee -2 tsp

* Cashew nut -10-15 piece

* Pista -10-12

* Ghee-for frying

* Wet Semolina -1/2 small tsp

* Baking Powder -1/4tsp

* Sugar -2 cup (400gm)

* Lemon juice -1/4 small tsp

* Cardamom powder

* Rose essence

METHOD:-

FOR DOUGH:-

* Mix all ingredients in a bowl and make a dough by sprinkle little milk

* Cover & Keep aside for about 3-4 minutes

FOR MAKING SUGER SYRUP:-

* In the meantime place sugar in a pan and add 4cup of water

* Boil till sugar syrup becomes thick .

* one thread should seen between finger and thumb by checking the consistency of sugar syrup .If we get 2 thread it would be solid consistency that is not required in it.

* Now add few drops of lemon juice because sugar syrup would be remain transparent and cardamom powder & few drop of rose essence

* Keep this syrup aside

FOR MAKING GULAB JAMUN:-

* Now make small balls like small lemon

* Heat oil in kadahi (Wok). Oil must be light warm not hot. 

* Place ball one by one and  continuously stirring oil.

* Make sure that stirring the oil spoon shouldn't touch the ball otherwise it can break

* Slowly slowly when balls comes upper side and get brown, take out in a bowl

* Slip balls one after other in to hot sugar syrup

* Let it dip in syrup for half an hour.

* Ready Gulab Jamun for serve

NOTE:-

 * If you like Gulab Jamun in dark colour , put sweet makhane or one pinch of sugar in the middle of ball or dumplings

* your comments are welcome

SWEET DISH (GAJAR HALWA)

GAJAR KA HALWA

Now winter is started and in this season red carrot is available 

in the market. People like very popular and delicious desert  Gajar Halwa which is usually prepared in winter season Let us come we also try to make this sweet dish.

INGREDIENTS:-

* 1 kg - Carrot washed before shredded  

* 3/4 cup sugar

* 2 tbsp ghee

* 1/2 tsp cardamom powder

* 15-20 raisins soak in water for few minuts

* 10 cashew Nut & almonds

METHOD:-

* Heat ghee in a thick bottom kadahi & roast the cashew nut and almonds.Set aside for the garnish

* Place shredded carrot in the kadahi(Wok). Cook carrot & stir continuously to ensure water doesn't burn in the bottom of kadahi

* Stir & fry carrot for about 7 to 8 minutes. Carrot should be tender and slightly changed in colour

* At this point add sugar And let it cook until sugar syrup is soaked.

* Add Khoya (Mawa) and ghee in this stage . Roast khoya with gajar for 5-6 minutes until halwa starts to leave the side of frypan

* Add cardamom powder and stir for few seconds 

* Switch off the flame

* Now Gajar halwa is ready, serve and enjoy hot sweet gajar halwa.

NOTE:- It can also keep in refrigerator and eat for a week

MIX VEGETABLE SOUP

HOT MIX VEGETABLE SOUP

i am very glad to present my next variety recipe on soup. Few days ago, i posted sweet corn soup 

which is most like by my lovely readers. i am sure  that you find  delicious and very simple.You do not need to go outside in winter as you can prepare at home. Let us try to make MIX VEGETABLE SOUP.

Preparation Time -10 mins             Cooking Time -7 mins           Serves - 4 people  :-

INGREDIENTS :-

* Cabbage - 1/4 of small piece 

* Carrot - 1

* French beans - 4-5 piece

* Cauliflower - 3-4 florets

* Capsicum - 1/4 of one small piece

* Mushroom - 2 piece

* Peas or corn
* Salt to taste 

* Baby corn

* Garlic -2 pods

* Crushed or paste of Ginger

* Celery leaves for flavour as per depending on your choice

* Green coriander leaves for garnish

* Corn flour powder - 2tsp

PREPARATION :-

* Fine chop all vegetables  & wash very well

METHOD :-

* Place all vegetable  along with 3 cup water in pressure cooker on high flame.

* Let it come one whistle & simmer for 2-3 minutes

* Switch off the flame .In the meantime make thin liquid paste of cornflour powder

* Open the lid and mix liquid cornflour in soup

* Again cook it till soup becomes thick as soup consistency.

* Now soup is ready .Turn off flame. It is turn of garnishing

* Garnish by green coriander leaves and serve hot.

 NOTE :-

Awaiting your comment. If you have any doubt feel free to post. It would be my pleasure

Sweet corn Soup

SWEET CORN SOUP

Now winter is started so i thought to write blog on soups. Many types of soups can be made . Although many companies are providing preserved packed soup but no comparison of fresh flavoured soup at home. It is very easy to prepare at home Let's try to make soup at home and enjoy winter season at home.

Preparation:-

* 1 medium sized corn cob or one cup of american corn(packed) available in the market

* 1/2 tsp ground & crushed black pepper

* 1tsp celery (chopped) as per your choice

* 1tbs spring onion (chopped)

* 1tbsp olive oil or sunflower or butter as per your choice

* 2 cup of water, otherwise one cup water and 2 cup of vegetable stock

* Salt to taste

* 2 tbs Cornflour 

Method:-

* First of all boil the corn cobs and scrape the corn kernels from the cob

* About 2 tsp corn kernels keep aside

* Blend the remaining corn kernel with some water to a smooth paste

* Heat oil or butter in a pan. Saute the spring onion until it gets transparent

* Add chopped celery and saute for a minute

* Mix the corn paste and stir 

* Now mix water, & vegetable stock and stirring continuously

* Allow the soup to come to a boil

* Now add the black pepper, salt and remaining corn kernels 

* Stir & simmer for 2-3 minutes

* Mix cornflour paste in it ,stir and let it simmer for 2-3 minutes till the soup get thick and cornflour get cooked

* Hot sweet corn vegetable soup is ready to serve

Note :--

Plz share your comments that is precious to me

P.S.  The image in the blog are for representational purpose only

SAMBAR POWDER RECIPE

SAMBAR POWDER AT HOME

Sambar powder is south indian spice . It is used  mostly in recipe that increase  flavour in taste of south indian dishes. We cann't imagine to make south indian dishes without it. This spice is available in market, but somewhere it is not found then it can easily made at home .So come and be prepare for making sambar powder.

PREPARATION: -

* Coriander seeds -1/2 cup

* Red chillies -10-15 count

* Pepper corns - 2tbs

* Cumin seeds- 1/2 cup

* Rice -1/4 cup

* Channa dal -1/4 cup

* Fenugreek seeds(methi dana) -1tbs

* Mustard seeds -1/4 cup

* Grated coconut -1cup 

* Cinnamon sticks (Dalchini) - 4strips

* Clove - 4count

* Cardamom (illaichi) - 5-6 count 

* Asafoetida (Hing) -1pinch

METHOD:-

1 Heat pan and place all ingredients accept grated coconut 

2 Dry roast for few minutes approximately 4-5 minuts

3 After that put out all ingredients and add grated coconut 

4 Grind all ingredients in a grinder & make powder

5 Now sambar powder is ready.Cool it and store in airtight container

NOTE: -

Comments are welcome .It would improve in writing Blog

TO MAKE BHATURA AT HOME

BHATURA

Bhatura is well known & favourite dish of north india. It is served with chole & pickles.Today let us start to make bhatura at home

INGREDIENTS :-
* Whole wheat flour(Maida) -1 cup
* Gram flour - 1/4 cup
* Semolina(Suji) - 1/4 cup
* Sugar 1tsp
* Instant yeast - 1tsp
* Curd - 1/4 cup
* Oil - 2tsp
* Chilli powder -1/4 tsp
* Salt to taste
* Lukewarm water as required

METHOD :-

* In a bowl put whole wheat flour, gram flour & semolina.Make a hole in between of flour
* add salt ,chilli powder, sugar, instant yeast,oil & Curd. Mix it well .
* Try to knead with the help of lukewarm water
* Cover it with a damp cloth for 15 minutes.
* In the meantime heat a kadahi (Woe)with oil on the flame
* After 15 minutes knead well until it doesn't stick in hand and becomes soft.
* Make a round ball like a small lemon & try to roll Bhatura with the help of rolling pin.
* Slide Bhatura in heated oil & deep fry it
* When it turns golden colour. Put out in to a plate
* Served it hot with  chole & pickles

NOTE :-
i used gram flour and semolina because oil consumes less in bhatura .Health conscious people can digest easily. if any doubt You can reach through comment box .Your comment would help me to solve your any doubts

USES OF ONION (TO TREAT HAIR LOSS)

REMEDY OF HAIR LOSS

Use Onion Juice To Treat Hair Loss
Onion juice for Hair Fall
Yes it is true onion juice can be used to treat hair fall and hair loss issues. In fact many hair tonics for hair loss & hair fall make a use of onion juice and it is clinically proven to work for hair loss. It kind of works as a stimulant in promoting new hair,increases blood circulation and is also an antiseptic and keep scalp cleansed.
.
.
How to use
Grate or blend 1 large onion and filter it to get the juice out of it. Apply the juice all over the scalp and keep it for an hour. Onion has a very strong ,pungent odour so if you can bear with it good else mix some rose water in it. Wash off after an hour with a shampoo.This pack can be used twice a week depending upon the severity of hair fall.

Note :-I read  this article in a magazines and thought to share.
please share your comments about your experience after use
Thank you

TO MAKE CONDENSED MILK AT HOME

HOW TO MAKE CONDENSED MILK

Some times condensed milk is used in sweets chocolate etc. It is available in the market but somewhere it is not available.So it is very easy to prepare at home. Let us make condensed milk

INGREDIENTS:-

* 1/2 kg Amul milk

* 1 Pinch baking soda

* 1/2 cup(100 gm) sugar

METHOD :-

* Boil milk in a pan and after boiling add sugar & baking soda in it
* stirring continuously. when milk become reduce and thick, put 1or 2 drops in a plate
* check it with the help of finger and thumb for one thread is in drops
* Keep stirring by spatula up to the bottom
* keep in mind that consistancy of milk should not freezing condition
* when milk consistancy reaches in form of condensed milk, switch off flame
* let it cool, keep in air tight container
* Whenever You want to make sweets chocolates etc use it

Note :-
Plz give your feedback.

P.S.  The image in the blog are for representational purpose only

RAJ KACHORI (CHAT)

RAJ KACHORI

CHAT

In India people like chat dishes .Raj Kachori is very tasty snack in chat section. As per its name it satisfies to hunger people So today let us be prepare for Raj Kachori.

For 4 -5 Kachori: -

INGREDIENTS :-

* Semolina -1 cup

* Maida -1tbsp

* Salt to taste

* Oil -1tbsp

For filling :----

* Potato boiled- 2-3 peel & chopped

* Kabuli channa -1/2 cup

* Moong sprouts -1/2 cup

* Nylon sev as required

* Pomegranate seeds -1/2 cup

* Dahi bhalle -1 piece for 1 raj kachori

* Papdi - 4-5 piece

* Tamarind chutney

* Yogurt -1 cup

* Roasted cumin seeds-1tsp

* Salt to taste

* Red chilli powder to taste

* Chopped coriander leaves

* Oil for frying

METHOD :-

* Make a little stiff dough with warm water.Keep aside for 1/2 hour

* After that knead dough well with hands for 4-5 minutes to make it soft .Now dough is ready

* Make thin puries 4"round. Deep fry & make sure they puff up and crispy otherwise it wouldn't be able to fill anything it

* Once it get puff up deep fry for 2-3 minutes to make it crispy 

* Let it cool a bit if it is soft deep fry again till crispy

FILLING STYLE :-

* Now make a hole in between puri

* Fill with boiled chopped potatoes and all filling ingredients

* Sprinkle some chopped coriander.

* Serve immediately before it becomes soggy.

Note :-

* Waiting your lovely comments that would help to improve in writing blogging.

* Thanks for viewing  my blog

P.S.  The image in the blog are for representational purpose only

HOW TO MAKE MAWA (KHOYA) AT HOME

MAWA(KHOYA)

Khoya is solid form of milk. In india it is consumed in a big quantity for making sweets. it can't find easily in outside india. Khoya can be made at home from first principles. There are different type of Khoya like hard Khoya ,soft Khoya & granulated (danedar) Khoya that depends on the use of ingredients. So let us make Khoya at home


METHOD :- 1

* Take milk powder & knead it like chapati dough with help of milk not tight but loose.
* Transfer the dough on a muslin cloth.
* Sprinkle some water on it.
* Then tie the end of the cloth to form a bundle.
* Steam this bundle in a pressure cooker with water.
* Don't let the bundle touch water, you can put the bundle in a vassel before putting in the cooker.
* Cook it till 2 whistle of cooker then switch off the gas.
* Open the cooker when it cool,unknot the bundle and remove the Khoya after it cool down completely.

METHOD :- 2

* Take two cups of unsalted ricotta cheese.
* Cook it for about 10 minute in a nonstick sauce pan.
* Add two tablespoon butter to it  and three cups of dry milk powder.
* Keep on stirring constantly, about 7 minutes on medium heat.
* When it turn in solid form, switch off the flame.
* Now Khoya is ready.

METHOD :- 3

* Take 2 cup of any dry milk powder & make hard dough with help of required full cream.
* Wrap any cling film or cloth & freeze for one hour .
* After that remove from freezer.
* Grate it on grater & use  for any recipe.

NOTE :-
* Waiting your comment , it would increase quality in my blogging.
Thank you for giving your valuable time

TASTY CHOLE

TASTY CHOLEY

Chole (White Chick Pea) is favourite dish of everyone . Chole is north indian dish. In India  any party can not be complete without it. It is served with Rice, Poori, Bhatura, Naan & Kulcha. Then let us start to make chole.

* Preparation :- 

* 1/2 kg white chole put in water for overnight and add a pinch of baking soda

INGREDIENTS: -

* Tomato -3 Make tomato puree with ginger & green chilli in blender

* Ginger -1/2 piece

* Green chillies -2 or 4 piece depending upon choice

* Red chilli powder -1tsp

* Mango powder -1/2 tsp

* Garam masala -2 pinch

* Salt -1&1/2 tsp

* Turmeric -1/4 tsp

For Tadka :-

* Oil 3 tbs

* Cumin seeds 1tsp

* Lung (Clove) 2

* Cinnamon stick

* Elaichi big (Cardamom) 1

* Asafoetida (Hing) 1 pinch

For Garnishing :-

* Coriander leaves

METHOD :-

* Wash chole very well & cook it with salt in pressure cooker till two whistle come.Then simmer it for 5 minute.

* Let cool the pressure cooker & open it.

* Heat Kadai & put oil into it. Add cumin seed,when it starts tamper put cloves,cinnamon & cardamom with asafoetida.

* Mix tomato puree with all ingredients except salt because salt is already in cooked chole.

* when puree roast & oil separates from paste, add boiled choley.

* Cook it on medium flame till all ingredients mix very well in choley.

* Now turn off flame and garnish with coriander leaves.

* Serve with chapati, rice, puri, naan whatever u like.

Note:- 

Awaiting your comments .Your suggestions are welcome.

SPICY EGGPLANT (BRINJAL)

STUFFED SPICY EGGPLANT

EGGPLANT (BRINJAL)

Eggplant is also called brinjal in India. It has various shapes and different colours. It can be made in same method either long or small round . It can serve with puri, parantha, chapati & rice depending on your choice. Let us go for preparation: -

INGREDIENTS : -

* Eggplant- 1/2 kg, very small size

* Oil -1 1/2 tbs,

* Cumin seeds -1tsp,

* Red chilli powder - 1tsp,

* Coriander powder -2tbs,

* Funnel seeds -1tbs,

* Turmeric powder -1/2tsp,

* dried ginger powder -1/4tsp,

* Dried mango powder -1/2 tsp

* Garam masala -1/2 tsp,

* Salt to taste,

* Green coriander leaves for garnish.

METHOD : -

* Wash eggplant and dry very well,

* Cut all eggplant in to 4 parts but keep joint from one down,

* Mix all spices by little oil and fill into eggplant.If spices remains keep aside,

* Now heat oil in a wok (kadahi) and add cumin seeds. Let it crackle very well,

* Put all eggplants in to wok & mix well

* Cover it and let it cook for 5 to 7 minutes. After that stir it and again cook it for 5 minutes,

* When it cooked and becomes soft then mix remaining spices in to it,

* Once again cook for 2 to3 minutes,

* In last turn off the flame. Cover the lid on wok for 4 to 5minutes,

* Now eggplant is ready.Turn out it in to a plate & garnish with coriander leaves,

* Serve it with Puri, Parantha, Chapati or Rice.

NOTE :-

Awaiting for your response and welcome  your comments.

LAJWAB SHAHI PANEER

SHAHI PANEER

Shahi paneer is very delicious dish.Today i am writing

this recipe recommended by my daughter because she loves this recipe. It is mouth watering and easy recipe. Now start preparation for making Shahi Paneer :--

INGREDIENTS: -

* Paneer -1/2kg

* Tomatoes -2 big size

* Ginger -1" piece

* Green Chilli -2 piece

* Peanut -2tbs

* Sesame(white til)Seeds -1tbs

* Grated coconut powder -2tbs

*  oil -2 to 3 tbs

* Cumin seeds -1tsp

* Salt to taste

* Turmeric powder-1/4 tsp

* Red chilli powder -1/4 tsp

* Coriander powder -2tbs

* Coriander leaves for garnish

Preparation: -

* Cut Paneer 1"into 1/2'' piece

* Make tomato puree with green chilli and ginger

*  Put peanuts, sesame, grated coconut powder, Turmeric powder, Red chilli powder and Coriander powder in a mixture and make fine paste like with the help of water.Consistency of paste should be like thread.

METHOD :--

* Heat oil on the flame and put cumin seeds . Let it crackle and get brown colour

* Add peanut paste in to it. Stir continuously and let it roast 

* When oil leaves the paste, add tomato paste. keep stirring until it get a solid form and oil float over it 

* Add water, salt and Paneer. Boil it for 5 minuts

* Now Shahi paneer is ready

* Garnish with coriander leaves and serve it

NOTE:-

* Depending on choice You can add onion or garlic paste with peanut paste and Garnish with cream

* Please share your likes and comments.

DAHI WADA

DAHI WADA

Dahi Wade is favourite of everyone. Its taste is very delicious. Mostly it is made on Indian festivals like Holi , Diwali. Bhalla papdi can be eaten as snacks. Come on be ready for making Dahi Wade :-

INGREDIENTS :-

For making Wade (Pakode):-

* Washed Moong Dal (Pulse)- 250gm,

* Washed Urad (lentil) Dal - 60gm
* Ginger & Green chilli paste
* Salt -1tsp
* Fennel seeds -1/2 tsp

For making Dahi Batter :-

* Curd -1kg
* Salt to taste
* Roasted cumin powder -1/2 tsp
* Hing (asafoetida) 2 pinch
* Black pepper -1/4 tsp
* Rock & Black salt
* Grated ginger
*Sugar powder -11/2 tbs

Method :-

*  Put water in both pulses for 4 to 6 hours. After that drain out water from pulses and grind it in mixture. Make coarsely paste and beat paste till then the colour of paste get in to white colour. Paste should be fluffy.

* mix salt, Hing (asafoetida),Ginger paste and Fennel seeds
* Heat oil in a wok (kadahi). From paste make wade & fry in oil.

When it cooked and get little brown colour, take out the wade

and put into the salted hot water for 4 to 5 hours.

* When wade become soft put in thin dahi batter for 1/2 hour
* Make Thick Dahi Batter & all ingredients mix in it
* In a plate take out all wade and put thick curd batter to upper side
* Garnish it with chat masala, coriander leaves & green chutney
* Serve it

BESAN (GRAM FLOUR) CHILLA

NUTRITIOUS

BESAN CHILLA

Besan chilla is complete nutritious snack.

Today I made for my husband's and son's favourite breakfast.It can be served anytime either breakfast or evening tea time.  Preparation for besan chilla is as follows : -

Ingredients:-

* Besan (Gram flour) -1cup,

* Turmeric powder- 1/4 tsp,

* Funnel seeds- half of 1/4 tsp,

* Carom seeds -half of 1/4 tsp,

* Red chilli powder -1/4 tsp,

* Asafoetida -1 pinch,

* Coriander powder -1tsp,

* salt to taste.

* All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, french bean ,spinach cut into small size,

* Ginger (grated),-1" piece,

* 2 Green chilli cut into very small piece.

* Coriander leaves -50 gm

METHOD: -

* Now in a big bowl mix all ingredients and all vegetables, green chilli & grated ginger in 1 cup of besan,

* Make a paste with help of water,consistency of batter should be thick like pakora batter

* Heat griddle (tawa) on high flame and put some oil to grease the tawa,

* Switch the flame on medium before you put the mixture on griddle.

* Put mixture on tawa and spread it in round shape properly,

* put some oil around chilla. when chilla gets colour change of colour brown. turn it and cook another side.

* Cook it both sides till it get some crisp.

* Take out  and serve it with green chutney or tomato sauce.

NOTE: -

Depending on your choice add vegetables or leave. Comments are welcome.

KAJU BURFI (CASHEW NUT)

KAJU BURFI

NAVARATRI SPECIAL

Sweets are main attraction of Indian dishes. In India there are different type of sweets. It is served after meal. During fast many type of sweets are made in Indian festival. That is why kaju burfi is for navratri special because it is very simple and easy. 

INGREDIENTS : -

* Milk 200mili litre

* Cashew nut 250gm

* Suger 250gm

METHOD : -

* Clean &wash cashew nut very well. Grind cashew nut with milk in mixer to form a paste.

* Now put this paste in a heavy bottom wok (kadahi) and add sugar . Mix it well.

* Cook it well until it starts boiling 

* Stir continuously on low flame till it takes a form of solid dough.

* Switch off the flame & let dough cool

* Next grease the plate with ghee.

* Put dough on this plate and roll it with help of roller. Keep the size of thickness 1/8 "and 1/4" length.

* Depend on your choice either you can decorate silver leaf or not.

* After cool cut it in diamond shapes

* Kaju Burfi is ready & it can store for few days

P.S.  The image in the blog are for representational purpose only

PASTA (ITALIAN DISH)

PASTA IN RED SAUCE

It is fast,easy and most popular known as italian dish. Many types of Pasta is cooked in variation.It is eaten along with garlic bread.To make start preparations for Pasta,

INGREDIENTS: -
* Dried Pasta - 2 cups,
* Olive oil -1tbs,
* Tomato puree -1tbs,
* oregano herbs - 1tsp,
* Tomato sauce 1/2 tbs,
* Black pepper freshly ground 1/4 tsp,
* Chilli flakes as required,
* Salt to taste,
* Parsley herbs.

Preparation: -
* 2 Garlic cloves , peeled & crushed,
* 1/2 Carrot,
* 10 piece French beans,
* 5 Mushrooms,
* 4 Baby corn,
* !/2 cup red,yellow,green Capsicum,
* 1/4 cup of American corn,
* 1/4 cup of green and black olive

Cut all vegetables in equal size & washed.

HOW TO MAKE PASTA -----

METHOD: -
* Boil Pasta in large saucepan with salt and 1/4 tsp oil.when boil ,drain water and cool in cold water .keep aside
* Heat oil in large frypan over medium flame. Add Garlic & cook for 1 second until aroma come
* Put carrot,saute, stirring often then add French beans,Mushrooms, Baby corn, American corn, as written one by one,stirring often for 3 minutes or until it softens slightly.
* Put tomato puree pasta sauce or tomato sauce and stir continuously. Increase heat to high and bring to the boil.Reduce heat to medium and simmer, uncovered it.Stirring often for 6-7 minutes or until the sauce reduces and thickness slightly
* Stir in parsley leaves and seasoning with salt and black pepper.
* Add these vegetables mixture to the Pasta and toss to mix.
* Serve hot immediately.

NOTE: -
Onion can be add as per your own choice and mix after garlic .Vegetables can be cut as per likes & dislikes too.
Comments are awaited to improve my presenting

UPAMA (SOUTH INDIAN DISH)

UPAMA (SOUTH INDIAN DISH)

UPMA

Upma is south indian dish .Everywhere people like as light complete breakfast in the morning

Upma is South  Indian dish. It is very popular as light dish in breakfast.Upma is south indian dish .Everywhere people like as light complete or as breakfast in the morning.

So let us start TO MAKE UPMA

INGREDIENTS: -

* Suji( Semolina) -150 gm =1 cup,

* Oil -2 Tbs,

* Peanut -50 gm,
* Curry leaves,

* Rai seeds -1 small spoon,
* Washed urad dal -1tsp,
* Channa dal -1tsp,
* Ginger - 1" piece (grated),
* Green chilli cut into small pieces,
* Green peas -1/2 bowl,
* Carrot-1/4 bowl (cut into small size like peas),
* Ghee- 1tbs,
* Green coriander (chopped)1tbs,
* Coconut(grated) 1tbs
* Salt to taste,

HOW TO MAKE UPMA METHOD: -
* Heat a pan and put ghee into it,
* Add rai seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown,
* Now add peas ,salt & carrot & Saute it till come out soft,after that mix semolina and roast for few minutes on medium flame,
* Put water about one cut and mix it well,
* In last add 1/2 tsp ghee more to make it tempting,
* Garnish with grated coconut & green coriander leaves,
* Serve it hot.

NOTE: -
You can add onion depending on your choice. Thanks for reading my recipe. If u like my recipe, share your comments in comment box. your comments would help me for better descriptions.

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POHA (FLATTENED RICE)

POHA

Poha is very famous  and tasty recipe .It is called CHIVDA. Due to less oil people prefer it as light snacks in the breakfast time.In this recipe either more vegetables are used or less depanding on your choice. Let us see how to prepare POHA

INGREDIENTS: -

* Poha 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Half boiled potato,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

* Peanut (roasted)1/4 cup.

For TADKA: -

* 2 Tbs oil,

* Mustard seeds,1/2 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Grated coconut or nylon sev made by wheat flour accordingly choice.

PREPARATION: -

* In a strainer wash poha with water and keep aside,

* Cut all vegetables in equal size of pea  and wash,

* Wash coriander, green chilli & cut it,

* Grate ginger & coconut.

METHOD: -to make Poha,

Heat a pan & oil.Now add mustard seeds & asafoetida.when it tampered ,then add ginger & green chilli, turmeric powder.Add cabbage,carrot french beans,cauliflower,potatoes,peas and  shoute on midium flame till it take out brown on colour. Add salt, red chilli powder. At last add washed poha and completely mix with vegetables Turn off flame & put raisins, lemon juice.

Garnish with coriander leaves, grated coconut or nylon sev as u wish.

Serve it with chutney.

Gujarati Dhokla

DHOKLA

It is a Gujarati dish and is steam cooked. Its eaten at a snacks time. Recipe is shared as below:

INGREDIENTS : 1 cup of Chickpea flour,

1.5 tbs semolina,

3 tsp powder sugar,

1/2 tsp baking powder,

a pinch of black pepper,

pinch of hing (asafoetida),

salt to taste, 

Sieve these ingredients with the help of strainer:  2-3 times,

1 tsp oil,

1/2 tsp ginger paste,

1 small lemon.

1/2 cop of plain lassi or curd.

Method : -

1. Put all these ingredients in a bowl and mix very well with the help of water and curd.
2. Batter consistancy must be neither solid nor thin.
3. Grease oil on plate and place it on steam.
4. Add 1/2 tsp of fruit salt (Eno) before putting batter in greased plate  and cook on steam for 7-8 minutes
5. Now check it by knife, if it is sticking, then cook for few more seconds.
6. Heat oil in a pan add mustered seeds,curry leaves & sesame seeds.Add one cup of water.
7. Now put this tadkas on dhokla,
8. Garnish with coriander leaves & grate it coconut.
9. Serve it green chutney