Phool Makhane Ki Kheer (Lotus Seeds)

PHOOL MAKHANA KI KHEER

Phool makhana is also called lotus seed. It is very healthy and nutritious sweet dish.  Mostly people make on the NAVRATRI FESTIVAL Or when they are on fast Its taste is like that MILK RABRI and very simple recipe. Let us start to make PHOOL MAKHANA KI KHEER

Ingredients :-

• Milk - 1 liter
• Makhana (Lotus fruit) - 30-40 grams (Cut each lotus fruit in four pieces) (1 cup)
• Cashew Nuts - 20-25 (cut each cashew in 5 to 6 pieces)
• Dried Raisins - 4 tbsp (50 grams) (Remove the stems and clean with cotton)
• Almond - 20-25 (Cut them lengthwise in 7 to 8 pieces)
• Chironji (charoli) – 1 tbsp
• Sugar - ½ cup (100 grams)
• Cardamom - 5-6 (Peeled and grinded)

METHOD :-

How to make Dry fruits Kheer:-

* Take any utensil with heavy bottom and add milk. Keep it on flame for boiling.

* After the milk has boiled, put all the dry fruits in the milk and stir with the stirring spoon and mix.

* Cook the kheer on low flame for half an hour, and keep stirring after every 2 to 3 minutes. 

* When kheer  becomes thick, You can test it by letting the kheer fall from the stirring spoon. Dry fruits and milk should fall together.

* Now add sugar to the kheer and let it cook for another 3 to 4 minutes. 

* The kheer is ready now. Turn off the flame.

* Mix ground cardamom in the kheer with a stirring spoon.

* Take out the Makhana ki kheer  in a bowl 

* Serve it  either hot or cold depending on your choice

GHIYA KE KOFTA (GOURD RECIPE) SIDE DISH

GHIYA KE KOFTE

GOURD RECIPE

Now a day Every season Ghiya is available in the market either metropolitan city or village

Although every person don't like ghiya but its kofta curry is very delicious & can served with paratha, poori naan & chapati.Ghiya is also known as Gourd.Then start to make GHIYA KE KOFTE

GHIYA

INGREDIENTS:-

FOR MAKING KOFTA:-

• Gourd- 1/2 Kg
• Besan- 150 Gms
• Green Chilli- 2 to 3 finely chopped
• Ginger-1'' grated
• Fennel seeds - less than 1/4 tsp
• coriander seeds crushed -less than 1/4 tsp
• Green coriander-1 tbs (sliced)
• Salt- (According to taste)
• Oil- To fry.

METHOD:-

* Grate the Ghiya in a plate and keep  aside

* Add the ghiya, Besan,  green chilli, ginger, coriander, salt in a bowl and mix them properly. Leave the masala for 5 minutes.

 * The mixture for kofta is ready.

* Now make a ball like a small lemon from this mixture

* Put the oil in the frying pan and heat the pan. 

* Place these balls one by one in the pan. 

* Fry these balls on medium flame.

* Turnover and fry it well until it turns brown. 

*Then take out it in a plate.

* Repeat this method for preparation of rest of the koftas.

Now 

Kofta is ready

METHOD FOR GREVY:-

• Tomato- 4 (400 Gms)
• Cabbage -1/2 small piece (grated)in place of onion i used it

• Green Chillies- 2 to 3
• Ginger-1'' grated
• Curd- 1 bowl
• Oil- 1 tablespoon
• Asafetida- 1-2 pinch
• Turmeric Powder- 1/2 small spoon
• Coriander Powder- 1 small spoon
• Garam masala- 1/4 small spoon
• Red Chilli Powder- 1/4 small spoonv
• Greem coriander-1 table spoon
• Salt to taste

* Grind the tomato, green chilli and ginger in a grinder finely.

* Put the oil in a pan and heat the pan. 

* Put the cumin seed and asafetida into the pan. 

*After the cumin seed crackles then put the turmeric powder, coriander powder and red chilli into it. 

* Add grated cabbage and roast it like onion

* Fry it well with continuously stirring. 

* Now put the tomato paste into the masala and cook it until the masala leaves the oil around the sides of spices. 

* Add the curd into the masala and continue stirring. 

* When it starts boiling, pour one glass of water into the masala. 

* Continue stirring till it boil again.  

* Mix the salt and garam masala into the masala.

* Now add kofta into the gravy and boil the gravy for 2 to 3 minutes. 

* Turn off the flame. 

* Take out the Ghiya Kofta Curry in a bowl and garnish it with the chopped green coriander leaves. 

*Now Ghiya kofta curry is ready

NOTE:-

 If you like my recipe then share your feedback that would be precious for me

NAMKEEN SEVIYAN (SALTED VERMICELLI) BREAKFAST SNACKS

NAMKEEN SEVIYAN

SALTED VERMICELLI

Namkeen Seviyan is very tasty recipe It is also called vermicelli. 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 Namkeen Seviyan.........

INGREDIENTS: -

* Roasted Sevinyan 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

.For TADKA: -

* 2 Tbs oil,

* Cumin seeds,1/4 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Nylon sev made by wheat flour accordingly choice.

PREPARATION: -

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

* Wash coriander, green chilli & cut it,

* Grate ginger 

METHOD: -

Heat a pan & oil. Now add cumin 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 seviyan and 3 cup of water mix with vegetables .When dry water from seviyan then turn off the flame & put raisins, lemon juice.

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

Serve it with chutney.

NOTE :-

Roasted vermicelli is available in the market,if u don't get then u can take plain vermicelli and roast at home.

GARLIC KHEER

GARLIC KHEER

Never heard about GARLIC KHEER. It is new one recipe for some people therefore i am sharing this very easy & simple recipe. 
This garlic kheer is very traditional and bengali recipe that in ancient time Hakim, Vaidhy (Aurvedic doctor) prefer it in treatment of heart problem, blood pressure and also dissolving the cholesterol. It should be avoid in summer season but you can easily use this GARLIC KHEER in winter and rainy season if your system is not very hot. Let us start to prepare Garlic kheer

INGREDIENTS:-

• Milk – 2 liter  (full cream)
• Garlic pods (thick & peeled) – 500 grams
• Ghee – 1 tbsp
• Cashew nuts – 10 (Cut each Cashew into 6-7 pieces).
• Raisins (Kismis) – 25-30 Cleaned
• Sugar – 80-100 grams (less then ½ cup)
• Cardamom – 4-5 (Peel and ground).
• Almonds – 4 (chopped into thin stripes)

How to cook Garlic kheer

* Put milk for boiling in a thick-bottomed pot.

* Peel the skin from the garlic cloves, wash it in alum water for 2 - 3 times

* Add ghee and when ghee melts add garlic and milk Stir constantly and you can also boil  2 - 3 times in water with vinegar. Basically it's smell removes and taste would be very good.

* When the milk starts boiling,  Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the garlic and milk are mixed well with each other and acquire a thick consistency. Add sugar to the Kheer and let it cook for 3-4 minutes.

* Add cashew nuts & raisins.

* Consistency of garlic kheer should be like milk rabdi. The Garlic Kheer is ready. Turn off the gas, add the cardamoms to the kheer and mix well. Take out the kheer into a serving bowl and garnish it with the almond stripes. Mouth drooling garlic kheer is ready. Serve it warm or cold after your dinner as a sweet dish.

Suggestion:-

Garlic kheer can also be prepared in condensed milk. If using condensed milk then avoid adding sugar or add in very little quantity.

Add any dry fruits ar per your preference or taste.

You can also watch the recipe video GARLIC KHEER

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PANEER TIKKA

ROASTED PANEER TIKKA ON TAWA

PANEER TIKKA

INGREDIENTS:-

* 250 gm -Paneer

* 100 gm -Curd

* 3/4 -salt 

* 2 tbs -ghee or butter

* 1/4 small tsp -black pepper

* 1/2 tsp -cumin powder

* 1/2 ‘’ piece -ginger paste

* 1 green capsicum

* 2-3 Tomato

* 1 small tsp chat masala

* red chilli adjust your taste

* 2 tsp Green coriander leave  finely chopped

* 1 lemon divide into 4 for garnishing

METHOD:-

* cut paneer in to square cubes

* Mash curd in a bowl and add salt ,black pepper ginger paste  and make paste

* Dip all paneer cubes in curd paste ,with covering keep aside for 1/2 hour

* Now take out all paneer cube from curd and place in plate .keep it in refrigerator for 1-2 hours

* On the other side wash capsicum & cut in square pieces without seeds

* Heat ghee or butter as you like in non stick pan or tawa & roast 4-5 paneer cubes on low flame 

* And in the remaining ghee add ginger paste,cumin powder stirring continuously 

* Then add capsicum pieces in it & cover it for 1 minute

* At last add paneer, tomato, chat masala & chilli powder

* Mix all thing in all ingredients for 1 minutes

* Now paneer tikka is ready. Serve in a plate and garnish with coriander leaves & lemon

BEDMI PURI

BEDMI PURI

urad dal puri is called bedmi puri. It is eaten in many states of the country like Madhya Pradesh, Rajasthan, Bihar etc. Its  taste is very good when hot but stale puris are also delicious .Its best combination of aloo (Potato) ki sabji & Methi ki chatni. It is made with Moong dal or Urad dal is used to prepare bedmi puri. Let us see how to make bedmi puri.

INGREDIENTS:-

• Wheat flour - 400 gms (4 cup )
• Sooji - 100 gms. (1/2 cup)
• Oil - 2 tbs.
• Moong or Urad dal - 20 gms. (1 cup) or can be used urad dal flour or moong dal flour depending on your choice.Taste is the same. Although i used urad dal flour
• Salt to taste
• Coriander powder - 1 1/2 tea spoon.
• Red chilli powder - less than 1/4 tsp
• Garam masala - less than 1/4 tsp.
• Green Chilli - 2 finely chopped
• Ginger - 1 inch piece.
• Black pepper - less than 1/4 tsp
• Fennel seeds - less than 1/4tsp
• Cumin seeds - less than 1/4 tsp
• Coriander seeds coarsely - less than 1/4 tsp
• Asafoetida - 1 pinch
• Oil - to fry Bedmi Poori.

FIRSTMETHOD :-

 1 If use dal pithi 

* Then first of all soak the moong or urad dal in the water for 2 hours. Strain the water and put it into the mixer along with ginger and green chilli. Make a thick paste and add all ingredients into the paste.

* Sieve the flour and sooji in a separate bowl. Put oil and dal masala paste into the flour and knead it with lukewarm water. The dough should be tight as compared to the dough prepared for the plain chapatis. Cover the dough and leave it for half an hour. After half an hour fix the dough by beating it with greased hands. 

SECOND METHOD:-

2 If use moong or urad dal flour, 

* Place all ingredients in a big bowl or plate and mix it well

* Add ghee into the flour

* Knead it with lukewarm water. The dough should be tight as compared to the dough prepared for the plain chapaties

 * Cover the dough and leave it for half an hour. After half an hour fix the dough by beating it with greased hands.

* After that make balls of dough like a small lemon size

* Now start to make puri by rolling pin

* Heat oil in a pan. Put the pooris into pan and fry them by flipping and turning the sides, till each of them turns brown. Fry all the other pooris in the same way

.

* Now Bedmi poori is ready and serve it with Aaloo ki subji & methi chatni

NOTE:-

If you like my recipe ,plz share your comments Your feedback are always welcome.

CARROT SEMOLINA CAKE

CARROT SEMOLINA CAKE

I would like to share this delicious cake.This cake is awesome in taste. Come & try to start to make

INGREDIENTS:-

* Semolina - 1 cup

* Sugar - 1/2 cup

* Coconut powder - 1/2 cup

* Carrot(grated) - 2 cup

* Curd - 1/2 cup

* Condensed milk -1/2 cup

* Baking soda - 1tsp

* Dryfruit as per choice -1/4 cup  (chopped

Method :-

1. Roast semolina and cool it 

2. Place 2-3 tbs ghee in pan and heat it

3. Add grated carrot and roast it for 3-4 minutes 

4. Put sugar and cool it

5. Mix all ingredients together into thick pouring 

6. Place this mixture into greased microwave dish

7. Bake in microwave for 5 minutes.Check with a knife if it would come out clean then great otherwise cook for 1 minute more

8. Now cake is ready

NOTE:-

Try this method and share your comments

ALOO GOBHI MATAR KI SABJI

ALOO GOBHI MATAR KI SABJI

Aloo, Gobhi, Matar is side dish that is best combination of Puri, Paratha, & Chapati

It is quick, easy, simple & tasty vegetable to serve for someone. Let us try to make this vegetable

Cook time: 10 mins Prep time: 15 mins

Total time: 25 min

Ingredients

• 2 Medium size potato cut in to small size
• 1 cup of cauliflower florets
• ½ cup of green peas
• 1 tsp carom seeds
• 1 pinch of asafoetida
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilly powder
• 2 tsp oil
• 1''piece ginger(grated)
• 2 stems of coriander leaves
• Salt to taste

METHOD:-

1. Clean cauliflower florets in salt / turmeric water.
2. Heat oil and fry carom seeds,asafoetida, grated ginger. Add Potato saute gor 4-5 minutes then add cleaned cauliflower florets. Saute it and keep closed for 2 minutes.
3. Add green peas, saute it and again keep closed for 1 min. No need to add water.
4. Add all powders, sliced tomato and chopped coriander leaves. Stir well and keep it closed for final 3-4 minutes.
5. Cauliflower will get cooked from the moisture of tomato. Once potato peas and cauliflower are cooked, remove from heat.
6. Now garnish with coriander leaves & serve  with puri ,chapati, paratha 

NOTE:-

Please give your valuable comments 

BESAN SEV

BESAN SEV

BESAN SEV IS VERY TASTY AND CRISPY SNACKS

It is also available in the market but we can easily  make at home too. Let us see HOW TO MAKE BESAN SEV AT HOME

INGREDIENTS :-

* Besan (Gram flour)--200gm (2 cup)

* Refined Oil -50gm (1/4 cup)

* Salt to taste

* Black pepper coarsely -1/4 small tsp

* Carrom seeds - 1/4 small tsp

* Laung (Clove) - 4-5 coarsely

* Cinnamon - 1'' coarsely powdered

* Baking soda - less than small tsp

METHOD:-

* Sieve gram flour in a container with the help of thin strainer

* Mix salt, baking soda, oil, black pepper,cinnamon, clove(laung) & carrom seeds

* Make dough with the help of water. Dough should be a little harder than chapati dough

* Cover it with a wet cloth for 10 minutes 

* Now dough is ready for making besan sev

* Heat oil in wok (Kadahi) For checking oil temperature leave a small piece of dough in oil,if it comes up immediately over oil, it means oil is ready for frying

* Ladle (Jhava) is used for making besan sev in thick or thin both holes  as per choice

* Place ladle (jhava ) on kadahi & take out a small dough piece 

* Put it on ladle (Jhava) and press it by your palm

* Besan sev will be started to drop in Kadahi.If besan sev sticks with ladle then cut it by knife

* When besan sev fries one side then change other side. Oil should be hot otherwise it would be more oily.

* When Besan sev becomes light golden brown both side ,take out from oil

* By repeating this process you can make all besan sev from the dough

METHOD BY MACHINE

* You can use machine to make besan sev it is available in the market 

PROCESS

* Fill the dough in machine and close the lid

* Put the machine on Kadahi and press the piston by hand

* Besan sev will be started to drop in oil

* Frying method is same. Let it cool & crispy then fill in container 

* Either Serve it hot and fresh or let it cool & crispy then fill in a container

NOTE:-

* Try to make besan sev at home  and give your feedback .Your comments are always welcome

#Papdi #Chat #Snacks

HOW TO MAKE PAPDI AT HOME

Papdi is very tasty & crispy therefore people enjoy it as snacks along with tea. It is available in every corner of the city. It is also served with curd.Everyone loves to eat. Curd and papdi is best combination & the important part of mouthwatering chat recipe in india. That is very famous street food. So let us start to make papdi at home

INGREDIENTS

For papdi :-

• Plain flour / Maida – 1 cup
• semolina (suji) – 1 cup
• Salt to taste
• Oil for deep fry
• carom seeds-1/4 less than small tsp

METHOD:-

• In a bowl add all  ingredient and mix well.
• Add just a little water at a time and knead to get smooth dough.
• Cover with a damp cloth and allow to rest for 20 minutes.
• After the dough has rested, divide it into equal-sized balls like small lemon.
• Roll out into a small ball. Prick with a fork all over other wise it will fry as puri not papdi . Repeat till all the dough is used up.
• Heat oil for deep frying, in a deep pan on a medium flame. When hot, place the Papdi a few at a time and fry till crisp and  golden light brown
• Drain and keep on paper towels. Repeat till all Papdi are made. They can be stored for a few weeks in an airtight container

NOTE:- If you like my recipe please leave your comments that is very precious to me