BREAD CHEELA TOAST / SANDWICH / BRUNCH RECIPE

BREAD CHEELA  TOAST

BREAD CHEELA  TOAST that is very delicious and healthy breakfast Let us see how to make
BREAD CHEELA  TOAST

FOR  FULL CHEELA RECIPE Click on  BESAN CHEELA

FOR FILLING OF CHEELA :-
Make sprout salad, please click on SPROUT SALAD   I made showed sprouts filling  for cheela toast

METHOD:-

1. Take out sprout in a bowl and put cucumber, tomato,paneer, grated ginger, green chilli
2. Mix green coriander chutney & Tomato sauce in sprouts. Now filling of cheela is ready
3. Take two slice of bread & toast it brown on tawa at medium flame or you can toast bread in pop-up toaster.

4  Spread sprouts filling  on Cheela & fold in square size & put between two bread toast

5. Serve it and enjoy

NOTE:-

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MAWA GUJHIA DEEP FRIED STUFFED PASTRY

MAWA GHUJHIA

Gujiya is a deep fried pastry stuffed with a sweet filling of khoya. usually the outer part of pastry is made of all purpose flour but we can use half wheat flour and half all purpose flour. Let us see how to make Gujiya

INGRDIENTS:-

* Khoya - 400 gm

* Semolina - 100 gm

* Ghee - 2 tbsp

*  Sugar - 400 gm

* Cardamom powder - 1/2 tsp

* Cashew Nut (chopped) -100 gm

* Resin - 25 gm

* Coconut grounded and dried - 75 gm

METHOD OF MAKING GUJHIYA STUFFING:- 

1. Crumble and grate the khoya/mawa
2. Chop the dry fruits and keep aside.
3. Melt ½ tbsp ghee in a pan on a low flame.
4. Add the crumbled or grated khoya.
5. Stir the khoya continuously on a low heat.
6. Cook the khoya, till it begins to gather around itself. Switch off the flame and keep the pan down. Let the khoya stuffing cool down completely.
7. Then add powdered sugar, chop dry fruits and cardamom powder. Better to sieve the powdered sugar if there are lumps.
8. Mix everything well and keep the stuffing aside. You can add more sugar if you prefer.

METHOD OF MAKING GUJIYA PASTRY:-

1. Take the all purpose flour, whole wheat flour and salt in a bowl.
2. Heat ghee in a small pan or bowl.
3. Pour the ghee on the flours.
4. Rub the ghee with the flours, with your fingertips to form a breadcrumb like texture.
5. Then add water in parts and begin to knead. the amount of water needed will depend on the quality and texture of the flour.
6. Knead the dough till firm.
7. Cover the dough with a moist cloth and keep aside for 30 minutes.

METHOD OF FILLING GUJIYA:-

1. Divide the dough into two parts.
2. Make a medium log of each part and slice it into equal parts.
3. Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.
4. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don't add too much flour while rolling. If you can roll without the flour, then it is better.
5. With your fingertip, apply water around the edge.
6. Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping edges empty. Don’t add too much of stuffing as then it is difficult to shape them and the gujiya may break in the oil.
7. Carefully, bring together both the edges and join. gently press the edges.
8. With a small gujiya cutter or pizza cutter, trim the extra edges. When doing this method, it is very important that the gujiya is pressed & sealed well. avoid this method if you plan to fry the gujiya. if baking,  the method is good. as even if the filling comes out, you don't have to worry as there is no mess.
9. However, it is best to make pleated design at the edges. This way the stuffing does not come out while frying and the gujiyas look good too. Just keep on folding and twisting the edges till the end.
10. Prepare gujiyas this way and arrange them on a plate or tray. Cover the guijyas with a moist napkin so that the dough does not dry out.

BAKING METHOD OF GUJIYA:-

1. Preheat the oven to 200 degrees celsius/390 degree fahrenheit. brush oil or melted ghee n the gujiya evenly all over.
2. Place them in a baking tray.
3. Bake the gujiya for 20 to 30 minute on 200 degrees celsius/390 degree fahrenheit, till they are golden. oven temperatures vary, so do keep a check while baking the gujiyas. place them on a wire rack for cooling. once cooled, store the baked gujiyas in an air-tight jar or box.

FRYING METHOD OF GUJIYA:-

1. Heat oil for deep frying in a kadai or pan.
2. First test the temperature of oil, before frying. add a small piece of the dough in the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
3. Gently slid the gujiyas in oil. just add a few pieces and don't overcrowd. at a time depending on the size of the pan/kadai, you can fry 2 to 3 gujiyas at a time.
4. Turn them over carefully as fry the other side. deep fry till the gujiyas have become golden.
5. Drain on kitchen paper tissues. fry gujiyas this way and once they are cooled completely, store them in an air-tight box.
6. Serve it

NOTE:-

** If you use all purpose flour, then you will need less water for kneading than what is mentioned. if you use whole wheat flour for kneading, then you will need more water. so add water in parts and accordingly. if the dough appears dry, then add more water and if the dough become sticky, then add more flour.

LENTIL DUMPLING IN CARROT BEETROOT KANJI

CARROT BEETROOT VADA KANJI

Try this Lentil dumplings in spicy sour kaanji.  A fermented north indian probiotic drink made from carrots, beetroot with lentil dumpling, ground mustard and water.

Preparation time:  - 3 days      Cooking time: 20 minutes       Serves: - 8

INGREDIENTS:-
* 1/2 kg moong dal

* 1 cup = 250 ml)
* 5-6 medium sized carrots/gajar
* 2 small beetroots
* 8 cups water = 2 litres of water (boiled & purified)
* 1 or 1.5 tsp red chili powder or black pepper
* 3 tbsp dry grind mustard powder
* Black salt as required

FOR making WADA

METHOD:-
1. Rinse and then peel the carrots and beetroots.
2. Chop into long pieces.
3. Mix all the ingredients in a glass or ceramic jars.
4. Cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days

5. Stir with a wooden spoon everyday before keeping the jars back in the sun.

when the kanji tastes sour, it means the drink is fermented.

6.Serve carrot kanji with wada straightway or refrigerate.

NOTE :-

Try and share your experience

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BUNDI LADDOO (SWEET DISH)

BOONDI LADDOO

Boondi ladoo are the favorite of all and are prepared for any religious or any special occasion.Let us start for making Boondi

INGREDIENTS:-

FOR MAKING BOONDI:-

* Chickpea flour (Gram flour/Besan) - 1 cup

* Baking soda - a pinch

* water (adjust as required) - 1/2 cup

FOR MAKING SUGAR SYRUP:-

* Sugar -1 cup

* Water - 1/2 cup

OTHER INGREDIENTS:-

* Cardamom powder - 1 tsp

* A pinch of Edible Camphor (Pacha Karpooram)

* A pinch of Nutmeg powder

* Cashews - 10 to 15, broken to small pieces and fried till light brown in 1 teaspoon of butter or ghee

* Raisins - 10 to 15 (optional), fried as above

* Required oil for deep-frying

METHOD:-

Making Boondi:-

1. Sieve chickpea flour and baking soda in a bowl.

2. Add  water slowly and make it into a smooth batter.
3. The batter should be little thick, not running consistency. Make the batter perfectly, when you will get round boondi.

4.Now heat oil over medium heat for deep-frying boodi.

5. Now take a ladle as shown in the picture below. Hold it over oil.

6. Pour a ladleful of batter over the ladle and spread it out. The boondis will fall drop by drop.

7. Fry the boondi till they are little soft. The boondi shouldn’t become crisp. Drain them and set aside.

METHOD:-

For making the Sugar Syrup:-

1. Take sugar and water in a deep pan and mix well.

2. Bring it to a boil and cook it to a single string stage.Take 1-2 drops of syrup in a bowl, make it cool down and check with help of your thumb and forefinger. It should have one thread consistency. If thread is not formed cook syrup for 1-2 more minutes. Sugar syrup for ladoo is ready.
3. At this point, turn off the heat and add the boondi to the syrup.

METHOD:-

Making Traditional Boondi Laddoo:- you can also Sweet boondi

1. Mix well and then add cardamom powder and a pinch of edible camphor and nutmeg powder. Just make sure you add very very tiny bit of edible camphor, otherwise you get a bitter taste. Set this aside.

2. Add the fried cashews nut to the sugar coated boondi and mix well. You can also add each cashew nut in middle while making the laddoo and then shape them to Traditional Boondi Laddoo.

3. Take a small portion of this mix and shape it into a tight laddoo.

4. Let them cool and store in an airtight jar for about a week.


NOTE:-
** If like colourful laddoo then add orange or green colour in boondi batter. By mistake i forgot to add that picture. I would try to add those pictures in future.

** The consistency of the batter is very important to get perfect boondi.

**  Do not fry the boondi for very long, it becomes crispy. The boondi should be soft.
**  You can also use ghee to fry boondi. It’s your choice but I prefer oil.

**  Do not bring any water in contact while making laddoos, it will reduce the shelf life.

** The sugar syrup should be warm while adding the boondi.

** Make laddoos when it is lukewarm, else the sugar will be crystallized and laddoos can not be formed.
** Put the boondis in a mixer add a tsp of sugar syrup and use the pulse/whipper Take out it and start making laddoos

* If you like my recipe, please comment here.

VRAT / UPWAS / FAST / FESTIVAL RECIPE

VRAT / UPWAS /FAST /FESTIVAL RECIPE

These recipe you can make any vrat / upwas / fast / or festival and can enjoy too. Sharing link for my own recipe here. Try and let me know your experience.

 1st recipe:- click below

 PHALAHARI CHEELA OR DOSA

 2nd recipe:- click below

 FOR TIL BUGGA RECIPE

 3rd recipe:- click below

 FOR FRUIT SHRIKHAND RECIPE

 4th recipe:- Click below

 FOR PUMPKIN /SITAPHAL / KADDU BURFI RECIPE

 5th recipe:- click below

 FOR SINGHARE / CHESTNUT / LADOO RECIPE

6th recipe:- Click below

FOR BANANA CHIKOO SMOOTHIE RECIPE

7th recipe :- click below

FOR GHIYA KA RAITA RECIPE

8th recipe:- click below

FOR HOME MADE SPONGY RASGULLA RECIPE

9th recipe:- click below

FOR BEL KA SARBAT / WOOD APPLE SQUASH RECIPE

10th recipe:- click below

FOR COCONUT MAWA LADOO RECIPE

11th recipe:- click below

FOR PHOOL MAKHANE KI KHEER RECIPE

12th recipe:- click below

FOR GAJAR HALWA RECIPE

13th recipe:- click below
FOR KAJU BURFI RECIPE

14th recipe:- click on below
FOR LAUKI / GHIYA / BOTTLE GOURD BURFI RECIPE

15th recipe :- click below
CARROT YELLOW PUMPKIN KHEER


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SEVIYAN / VERMECILLI KI KHEER / DESSERT

SEVIYAN /VERMICELLI KI KHEER

VERMICELLI/SEVIYAN KHEER RECIPE is very easy and simple recipe that can be made at any time. So let us see how to make this recipe in a simple way.

INGREDIENTS :- 

* 1 cup broken vermicelli/seviyan https://amzn.to/47MxE3r  order now 

* 1/2 kg milk

* 5 tbsp sugar (add more or less for your preferred sweetness)

* 2 tbsp ghee/clarified butter

* 1/4 small tsp green cardamom powder

* 10-12 almonds (roasted or chopped)

* 5 to 6 cashew nuts( roasted or chopped

*  8to 10 kismis as per your choice 

METHOD:-

1. Heat ghee in a pan. Now add the vermicelli/seviyan and fry till they become golden brown, remove from the pan, and keep aside.

2. Now in a deep pan, Pour the milk and let it come to a boil.

3. Add seviyan, lower the flame and let the milk simmer for 10-12 minutes till the seviyan gets soft and cooked.

4. Add sugar and mix well. At last add cardamom, chopped almonds, cashew nuts or any dry fruits.

5.  Serve the seviyan kheer hot, warm or cold.