RAM LADOO RECIPE

RAM LADOO RECIPE

RAM LADOO is not sweet dish it is salty and sour recipe that is consumed with green and red tamarind chutney. It is available at every street corner of delhi. But we would make this recipe at home. Let us see which ingredients are required for this recipe.

INGREDIENTS:-

* Yellow Moong Dal - 100 gms (1/2 cup)

* Channa Dal - 50 gms. (1/4 cup)
* Salt -   as per taste)
* Green chilli - 2-3 (chopped)
* Ginger - 1" piece (chopped)
* Coriander leaves - 1 tbsp (chopped)

* Radish (grated)for garnishing - 1
* Oil - for fry.

METHOD:-

 HOW TO MAKE RAM LADOO

1. Wash and clean the channa or moong dal and soak them for 5-6 hours in the water.  

2. Drain  water from the dal and grind it without adding water to it ( do not grind it too much).
3. Take out the ground dal in a bowl and add salt to it along with green chilli, ginger and coriander leaves. 

4. Mix the ingredients well and add water to it. Beat the batter thoroughly till batter becomes light fluffy and creamy texture

5. Heat oil in a non-stick pan. Pick up a small portion of the dal mixture and pour it into the pan to fry giving it a round shape.

6. Keep on turning them and fry on a medium flame. Take out the fried Ram Ladoo in a plate and make more ladoo in the same way.
7. Garnish with grated radish and chopped coriander leaves on the top of ladoo
8. Serve the hot Ladoo with green chutney and grated radish to your family members.

RECIPE FOR GREEN CHUTNEY:- see recipe for green chutney

RECIPE FOR RED CHUTNEY:-

INGREDIENTS:-

* Sugar - 1 cup                                             

* Water - 1 cup
* Tamarind pulp - 1/2 cup
* Anardana powder - 1/2 tsp
* Salt to taste
* Mango powder -1 tsp
* Black salt -  2 pinch
* Roasted cumin powder - less than 1/4 tsp
* Coriander powder - 1/2 tsp

METHOD:-

1. Mix all ingredients in bowl and cook it on low flame  when it boils then turn off the flame
2. After cooling you can use on ram ladoo

NOTE:-

Green and red chutney should be watery consistency for RAM LADOO , according to that consistency you can add water
You have to semi-fry  pakoda, at the serving time again fry these pakoda
 Serve hot RAM LADOO with green and red chutney and garnish grated radish and chopped coriander leaves on the top

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HUMMUS (CHIP & DIP) RECIPE

HUMMUS (CHIPS & DIP)

HUMMUS is very popular Arabic dip, mainly consumed with Pita bread, Maze platter(Nachos) & wrapped roll etc. It is very healthy to eat as a dip or appetizer with meal because of it's combination of ingredients. it is creamy puree of chickpeas or tahini (sesame seeds paste) seasoning paste with lemon juice and garlic. So let us see how to make this easy & simple recipe at home that is very cheaper than market as per cost.

INGREDIENTS:-

* Chickpea - 1 cup and boiled white kabuli chana

* Olive oil - 3 tbsp

* Salt to taste

* Garlic clove - 4 or 5

* Sesame seeds(roasted) - 2 tbsp           

* Lemon juice - 1 tbsp

* Black pepper powder - 1/4 tsp

FOR GARNISHING

* Parsley - finely chopped

METHOD:-   

1. Soak the chickpeas overnight. Drain and boil in fresh water till soft. Cool and remove the skin and put them in a food processor container.

2. Add garlic, salt and sesame seeds and blend. Add two tablespoons olive oil and blend. Add lemon juice and continue to blend till absolutely smooth.

3. Transfer into a serving bowl and chill in the refrigerator. Just before serving drizzle the remaining olive oil. Sprinkle black pepper powder.

4. Place parsley on top and serve with pita bread, nachos(maze chips) or wrapped roll

NOTE:-

If you like my recipe please leave your precious comments.

PUMPKIN /SITAPHAL /KADDU BURFI (SWEET DISH)NAVRATRI RECIPE

PUMPKIN BURFI RECIPE

PUMPKIN is also called as SITAPHAL or KADDU. As per your choice you can make khatti mithi  sabji that is best combination goes for POORI or can enjoy as navratri sweet recipe PUMPKIN BURFI. Let us see how to make pumpkin burfi .

INGREDIENTS:-

* Pumpkin/Kaddu/ Sitaphal -1 kg

* Ghee 4 tbsp

* Sugar -250 gm

* Mawa - 250 gm

* Dry fry chopped whatever you like - cashew nut, almond & pista 

* Cardamom - 6-7(peeled & grounded)

METHOD:-

1. Wash pumpkin, take out all seeds & grate it

2. Heat pan or kadahi and place grated pumpkin into it.

3. Cook pumpkin on medium flame & stir pumpkin at interval.

4. Cover it and let it cook until pumpkin is tender

5. Now add sugar and keep on stirring the pumpkin mixture so that mixture doesn't get stick in bottom

6. Cook till water gets soaked completely

7. Now add ghee and mawa,  roast it continuously till mixture doesn't get thick consistency

8. Check that this mixture start to stick on your finger then switch off the flame

9. Now ready to grease a plate and pour the mixture in this plate

10. Spread it evenly in all directions and keep aside for 2 hours to set 

11. Now PUMPKIN BURFI IS READY and garnish with  cardamom powder & finely chopped dry fruits as per your choice

12. Cut it into your desire design

13. Store it into airtight container and refrigerate for a week

NOTE :-

IF YOU LIKE MY RECIPE PLEASE LEAVE YOUR FEEDBACK

SINGHARE (CHEST NUT)KE LADDOO/ NAVRATRI RECIPE/SWEET DISH

SINGHARE/CHESTNUT LADDOO/NAVRATRI RECIPE

SWEET DISH

The taste of SINGHARE LADDOO is very awesome and very healthy. Mostly it is made on phalahari fast.Method of making ladoo is same just like besan laddoo. Let us see how to make SINGHARE KE LADDOO

INGREDIENTS:-

* 2 cup - Singhara flour 

* 1 cup - Powder sugar

* 1 cup - Ghee

* One pinch of cardamom powder

* Some small pieces of dry fruits + resin

* 2 tsp - roasted sesame seeds

METHOD:-

Method :-

1. Heat the heavy bottom of karahi & put 1 cup of ghee.
2. Add singhare ka atta (chestnut flour) & keep stirring on medium flame.
3. When singhara flour roast, keep stirring
4. When  singhare ka atta roast completely then turn off  the flame.
5. Now add powder sugar,cardamom dry fruits and resin.
6. Let it cool and when mixture reaches on warm condition.
7. Start to make beautiful round ball & roll or garnish with roasted sesame seeds. 9 -10 piece of ladoo will make in this mixture.
8. Serve on a plate

Suggestions:-

1. Always roast singhara flour  on medium or low  flame. Never cook on high flame because taste will bitter.

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PHALAHARI CHEELA OR DOSA(NAVRATRI RECIPE)

PHALAHARI CHEELA OR DOSA(NAVRATRI RECIPE)

 This is phalahari cheela or dosa and you can call NAVRATRI RECIPE. It is made of two flour of  Chestnut (Singhade) and Buckwheat (Kuttu).Today let us see what ingredients is needed in this recipe

INGREDIENTS:-

* Singhare ka atta (Chestnut flour) - 1 cup

* Kuttu ka atta (Buckwheat flour) - 1 cup

* Rock salt or black salt as taste

* Black pepper - less than 1/4 tsp

* Green chilli - 2 finely chopped

* Ginger (Grated) - 1'' piece

* Spinach (Palak) - 250 gm washed and finely chopped

Method :-

* Place all ingredients  in a bowl

* Make a paste with help of water,consistency of batter should be thick like pakora batter. For setting this batter keep aside for 10 minutes setting

* 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, flip it and cook another side.

* Cook it both sides till it get some crisp.

* Take out  and serve it with  CORIANDER CHUTEY or curd

NOTE:-
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HOMEMADE SPONGY RASGULLA (SWEET DISH)

HOMEMADE SPONGY RASGULLA

BENGALI SWEET DISH

BENGALI SPONGE RASGULLA is all favourite sweet dish. The method of making spongy rasgulla is little tricky,otherwise it is very easy to make at home.

INGREDIENTS:-

* Milk full cream - 1 ltr
* Lemon - 2 or make mixture of 1 and half tbsp lemon juice + 1 and half tbsp water to make milk curdle
* Sugar - 1 cup

* Water - 6 cup for syrup
* A few drops of rose essence

* sweet makhne or mishri  -equal to no of rasgulla

METHOD:-

1. In a wide & deep vessel, bring the milk to a boil. Mix same quantity of water into lemon juice. Then add this lemon juice to milk slowly 

2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.

3. Switch off the heat and strain the paneer in a cheesecloth.

4. Wash the paneer with fresh water to wash away the sourness of the lemon.

5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes.

6. Give it a whizz in a blender or mixer to make it smooth and let out more water

7. Remove and knead well for 3 minutes by your palm. At the end of it, you should be able to make smooth balls out of the paneer easily

8. Kneading the paneer is very important. if you don't use blender then knead it for 10 minutes by hand.

7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.

8. Fill sweet makhana or mishri in each cheese(Paneer) ball

9. In a wide vessel, add the 1 cup of sugar and 6 cup water and bring to boil until sugar melt.

10. Now reduce the heat to medium flame and add the rasgullas carefully.

11. The size of the rasgulla will double on cooking in sugar syrup so remember to make smaller sizes than you would like the rasgullas to end up as.

12. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally

13. Then switch off the flame and let them cool completely like room temperature

12. After cool refrigerate it for 12 hours and serve chilled.

NOTE:-

* The only step that could go wrong is the kneading and rolling of chenna( paneer). It's best to get the chenna as dry as possible (no need to press like making paneer though) and then knead for a good 3-4 minutes to get it as smooth as possible. 

* If you like my recipe please leave your precious comments

BREAD UTTAPAM TOAST BY SEMOLINA OR SUJI(BREAKFAST RECIPE)

BREAD UTTAPAM TOAST BY SEMOLINA

BREAD UTTAPAM TOAST is best option for breakfast or can have any time as you feel hungry. If you don't have time to make vegetable then can try it. Let us see how to make BREAD UTTAPAM TOAST

INGREDIENTS :-

* Bread - white or brown bread

* Semolina (Suji) - 1 cup RAVA IDLI MIXTURE use this mixture for this recipe

* Curd - 1/2 cup

* All types vegetable  carrot, cabbage, cauliflower (grated) capsicum, and french bean 

* Ginger (grated),-1" piece,

* 2 Green chilli - finely chopped

* Coriander leaves washed & finely chopped -50 gm

* Salt to taste

* Oil - 1tbsp

METHOD :-

1.Mix semolina (suji), oil, grated ginger finely chopped green chillies, coriander leaves and all vegetables with curd  in a big bowl and let it sit for 10 mins.

2. The consistency of batter should be thick as a paste.

3. Heat non stick tawa/pan. Drizzle some oil on it. 

4. Keep the bread on your palm and  cover it with the batter. Place it on tawa covered side down and plain side up. Spread oil around the sides of bread and cook on slow flame. 

5. After roast one side, flip side of the bread. Now cook other side also on slow flame.

6. Be careful that it doesn't get burnt After 2 mins cook both sides on medium flame.

7. Cook it till d nice colour appears on both sides. 

8. Serve it hot with  GREEN CORIANDER CHUTNEY

NOTE:-

If you can also add onion in this recipe, it depending on your choice. Plz leave your precious comments too.

RADISH STRING PLUS TOMATO SALAD RECIPE

RADISH STRING PLUS TOMATO SALAD RECIPE

RADISH is english version of MULI that is available in many different colour. It is used in salads and vegetable. Now-a-days in winter it is available in market. Today we would make (Mooli) Radish plus tomato salads. This is very easy & simple recipe. Let us see what ingredients is required for this recipe

INGREDIENTS:-

* Radish(Mooli) - 2 medium size

* Tomato chopped in small size in square - 2 small

* Ginger grated - 1’’ piece

* Green Chilli finely chopped - 2

* Black salt to taste

* Lemon juice - 1 small tsp

* Coriander leaves for garnishing

Method :- 

1. Wash Radish(mooli) & grate it

2. Mix chopped tomato, grated ginger & finely chopped green chill and add lemon juice and black salt.

3. Mix it well and garnish with coriander leaves

4. Serve it in a plate at lunch

NOTE:-

If you like my recipe please leave your comments

BATHUE KA RAITA (CURD RECIPE)

BATHUA RAITA

Today posting BATHUE KA RAITA that is called chenopodium in english language. During winter it is available in large quantity in the market so it also helps to maintain digestive system. We can enjoy to make vegetable from it and it's best combination goes for channa dal too. let us see how to make BATHUE KA RAITA

BATHUE KA RAITA

INGREDIENTS :-

* Bathua - 1/2 kg

* Curd - 1/2 kg

* Asafoetida -1 pinch

* Cumin seeds powder - 1/2 tsp

* Salt - as per taste

* Ginger grated or powder

* Black pepper powder - less than 1/4 tsp

METHOD :-

1. Clean bathua, remove stalk and finely chop.

2. Wash thoroughly 2-3 times in water

3. Boil bathua and cook for 10 minutes on low flame

4. Check the leaves get tender otherwise cook for 4-5 minutes more

5. Then bathua leaves becomes soft ,let it cool

6. Beat the curd & mix salt, cumin seeds powder, ginger, asafoetida & black pepper powder

7. Now bathua raita is ready

8. Serve it  with paratha LACCHA PARANTHA Poori PUFFY POORI or BEDMI PURI

 http://aishvaryasbharrat.blogspot.in/2015/05/radish-leaves-paratha-muli-ke-pataon-ka.html

NOTE:-

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KADHAHI PANEER

KADHAHI PANEER

Many types of recipe made by paneer due to all time favourite dish. KADAI PANEER is very quick and easy party type recipe. Let us see how it is made

INGREDIENTS :-

* Paneer - 250 gm

* Capsicum - 3

* Onion - 2 large

* Tomato - 2

* Ginger (grated) - 1''piece

* Oil & butter - 1+1 tbsp

* green chilli -1

* Cumin seeds - 1/2 tsp

* Turmeric powder - less than 1/4 tsp

* Coriander powder - small 2 tsp 

* Red chilli powder - less than 1/4 tsp

* Garam masala - 2 pinch

* Salt to taste

* Green coriander leaves (chopped) - for garnishing

METHOD:-

1. Wash capsicum and tomato, remove seeds of capsicum

2.  Cut paneer, onion, tomato and capsicum in equal square cubes

3. Keep ready finely chopped green chilli and grated ginger

4. Heat butter and oil in a heavy bottom kadai and put cumin seeds in it

5. Place green chilli and grated ginger. Saute for 1 minutes

6. Put turmeric powder, coriander powder and with onion, tomato and capsicum.Mix it well

7. Cover & let it cook for 3-4 minutes on low flame

8. Open lid and stir with spatula. Without lid let it cook more 2-3 minutes until capsicum doesn't cook

9. Now add paneer,red chilli and garam masala and stir for 1 minutes

10. Kadai paneer is ready and must be serve in kadai

11. Garnish with coriander leaves and enjoy this kadai paneer with paratha , chapati & nan

NOTE:-

If you don't like onion, can easily avoid onion in this recipe. Pls leave your precious comments.

BANANA & CHIKOO SMOOTHIE

BANANA & CHICKOO SMOOTHIE

Chikoo & banana  smoothie is a delicious and wholesome drink along with oatmeal when children return back from school. Then try this exotic and tropical, plus healthy shake. Chikoo is also known as name Sapota or Sapodilla. Let us see how to make this BANANA & CHICKOO SMOOTHIE.

INGREDIENTS:-
* 1 glass milk
* 1 banana (peeled) cut into pieces
* 1 chikoo(Peeled)cut into pieces
* 1tbs sugar or as per taste
* 1 pinch cardamom powder
* Some dried cherry pieces for garnishing

Method :-
* Place Banana,chikoo, sugar,milk ,cardamom powder & some ice cubes in blender jar and blend it well.
* Now BANANA & CHICKOO SMOOTHIE is ready
* Garnish with dried colourful charry as you wish that is easily available in the market

NOTE:-

You can try my recipe for BEL KA SHARBAT  Plz try my recipe and leave your comments.