SUJI HALWA (SWEET DISH)

SUJI (SEMOLINA)

HALWA

SUJI HALWA is sweet dish that is very easy to prepare it. Whenever we want to make it we can make at home . Mostly all ingredients are available at home and there is no more time to prepare it. Its main ingredient is SUJI that is called RAWA or SEMOLINA. So let us see how to make SUJI HALWA

INGREDIENTS:-

* SUJI - 1/2 Cup

* Besan - 2 tbs

* Wheat flour - 2 tbs

* Ghee - 1/3 cup

* Sugar - 3/4 cup

* Dry fruit as required - chopped

* Cardamom -3-4 

* Raisin -10-15

* Water - 2 cup

METHOD :-

1. Heat Ghee in a Kadahi and place suji, Besan and wheat flour

2. Roast suji, besan and wheat flour by stirring continuously till golden brown these ingredients

3. After suji get golden brown, add water & keep stirring

4. Then put sugar in it, let it cook on medium flame

5. Mix all chopped dry fruits & raisin and stir

6. When halwa is ready, turnoff flame & mix cardamom powder

7. Serve hot halwa in a plate & enjoy

NOTE:-

Your comments are welcome. If any suggestion, it would be precious for me

SPINACH SOUP(PALAK KA SOUP)

SPINACH SOUP

(PALAK KA SOUP)

PALAK SOUP is very nutritious and very easy & simple recipe to prepare. To make this recipe let us see what we required ingredients

INGREDIENTS:-

* Spinach - 250 gm

* Bottle gourd - 1/2 cup

* Onion - 1/2

* Ginger -1/2"

* Garlic cloves - 4 to 5

* Celery little for flavour and depend on your choice

* Salt to taste

* Black pepper - 3 - 4

or green chilli -1/2

* Cinnamon stick -1 very small piece

* Milk - 1/2 cup

*  Cream - 1 tsp for garnish

METHOD:-

1. Wash spinach, carrot and bottle gourd cut into pieces, tomatoes,onion and place in pressure cooker

2. Add ginger , garlic green chilli or black pepper, cinnamon stick, torned celery and little salt

3. Boil all these thing in pressure cooker for one whistle

4. Let open the lid of pressure cooker & take out spinach with all ingredients in mixer 

5. Grind it and strain with the help of strainer

6. Once again boil, then add milk

7. Garnish with cream at the top of soup and serve it hot

NOTE:-

Boiling time you can add a pinch of baking soda to maintain green colour of soup but i avoid to use baking soda. Pls share your comments.

KADHI PAKODA

KADHI PAKODA

 KADHI PAKODA

RECIPE TYPE: main dish                      CUISINE: north indian                          SERVES: 4-5

INGREDIENTS:-  

FOR KADHI:-

* Sour curd -1.5 cup or 375 gram curd
* Water - 3 cups or add as required
* Red chilli powder or lal mirch - ½ tsp
* Turmeric powder/ haldi - ½ tsp
* Garam masala powder - ½ tsp
*  Pinch of asafoetida/hing
* Salt - 1 to 1.5 tsp or add as required
* Besan or gram flour - 8 tbsp or about 40 grams
* Mustard oil or sunflower oil or any oil for shallow frying or deep frying pakoras

FOR PAKORAS:-

* Besan or gram flour -1cup
* Red chilli powder/lal mirch - ½ tsp
* Turmeric powder/haldi - ½ tsp 

* Garam masala powder - ½ tsp r
* Carom seeds/ajwain -½ tsp
* Salt to taste

* Water - ¼ cup water

FOR THE KADHI TADKA:-

* Ginger/adrak - 1 tbsp chopped
* Garlic finely chopped - ¾ to 1 tbsp
* Fenugreek seeds/methi seeds - 8-10

* 2 Green chillies chopped
* 2 Red chillies broken
* Cumin seeds/jeera - 1 tsp

* Mustard seeds - 1 tsp

* Carom seeds/ajwain - less than 1tsp
* Pinch of asafoetida/hing
* 8 to 10 curry leaves
2 tbsp mustard oil

INSTRUCTIONS:-

PREPARING THE CURD MIXTURE:-

1. In a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth
2. Add 8 tbsp gram flour, red chilli powder, turmeric powder, garam masala powder and 1 tsp salt to the whisked curd. Stir and mix everything again.

3. Add 3 cups water and stir again.
4. Stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wire whisk or a spatula or with your fingers. keep the curd mixture aside. you can use a blender to make this mixture, but make sure you haven’t over do it. you will get butter instead of a smooth blended curd

PREPARING THE PAKORAS:-

* Put 1 cup gram flour/besan in a bowl and add ajwain/carom seeds, red chili powder, garam masala powder and salt or as required.
* Mix everything well and keep aside covered for 30 minutes.
* Heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
* When the pakoras are partly cooked, then turn over and fry the other side.
fry till the pakoras are crisp and golden.

* Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakoras in batches this way. when done keep all of them aside.

PREPARING THE KADHI:-
* In another pan or kadai, heat 2 tbsp mustard oil.
* Add the 1 tsp cumin seeds, 8 to 10 methi seeds and a pinch of asafoetida. Allow the cumin seeds to crackle and the methi seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
* Then add 1 tbsp chopped ginger/adrak, chopped garlic and green chillies, stir and saute for a minute.
Now add curry leaves, dry red chilies (halved or broken). Stir and saute for a minute on a low flame,then add the curd mixture.
* Stir very well.Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get brown

* Low the flame and then simmer the kadhi until the kadhi will thicken. if the kadhi becomes too thick, then add some hot water.
* Now add the pakoras in the kadhi. stir gently.
* Cover the kadhi with a lid and let the pakoras be soaked in the kadhi for 8 to 10 minutes.
 * Sprinkle some garam masala powder on the kadhi.
* Serve the kadhi pakora with steamed rice or jeera rice,  you could also have kadhi with rotis or parathas.

NOTE:-

(measuring cup used, 1 cup = 250 ml)
for kadhi mixture:

If you like onion then you can use in tadka or pakoras. Please give your precious comments