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