HOMEMADE ROASTED SPICY LOTUS SEEDS / SALTED EVENING SNACKS

HOMEMADE ROASTED  SPICY LOTUS SEEDS / SALTED EVENING SNACKS

Lotus seeds are very healthy food due to good sources of antioxidant and many beneficial elements like iron, protein and calcium etc. We mostly use this in fast or vrat as sweet or salted recipe. Today we try to make it something spicy and crispy snacks.

INGREDIENTS:-

* Lotus seeds - 50 gm
* Turmeric powder - 1/4 tsp
* Black pepper - 1/2 tsp
* Chat masala - 1 tsp
* Black salt - 1/2 tsp
* Ghee - 1/4 cup

METHOD:-

1. Heat ghee in a pan or kadahi on low medium flame
2. Put turmeric powder and after that lotus seeds
3. Stir fry lotus seeds until crispy
4. Drain out the lotus seed on kitchen paper towel to absorb excess oil
5. Now sprinkle all spices on hot lotus seeds either fingers or  thin strainer
6. Mix it by hand and coat with spice on lotus seeds evenly
7. After cooling it will become crispy
8. Now store in a tight container and whenever you want to taste , ENJOY😊😊


NOTE:-

You can buy lotus seeds by click on the https://amzn.to/3OgKAH6

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BAINGAN KA BHARTA / EGGPLANT / BRINJAL RECIPE / SIDE DISH

BAIGAN KA BHARTA

Baigan ka bharta is all favourite dish. This dish is made without onion but however it was very tasty. Let us see how to make this BAINGAN KA BHARTA

INGREDIENTS:-

* Eggplant / Baingan (Brinjal) -2

* Tomato - 2 & chopped

* Garlic - 1 Teaspoons

* Garlic - 1 tsp

* Salt to taste

* Cumin seeds - 1 tsp

* Red chilli powder -1tsp

* Coriander  powder  - 1 tsp

*  Turmeric powder - 1/2 tsp

*  Garam masala powder - 1/2 tsp

* Lemon juice - 2 tsp

* Oil -2 tsp

* Ghee - 2 tsp

METHOD:- 

1. Take the  Baingan /Brinjals / Eggplant with stems over fire to burn skin. 

2. When skin turns out in black colour, then hold them under running water.

3. Gently wash off skin and mash brinjals.

4. Heat oil in a kadai then add cumin seeds. After crackle it add ginger  and stir fry. 

5. Add  all dry spices, except red chilli powder, stir fry for a minute more.

6. Add mashed brinjals, salt, lemon juice and stir and mix it well

7. at last add chopped tomatoes and Cook it for five minutes.

8. Take it in serving bowl.

9. Heat up ghee in a small pan and add chilli powder but don't allow to burn chilli powder and pour over bhartha.

10. Garnish it with chopped green  coriander leaves.

11. Serve this dish with tandoori roti, paratha, etc. ENJOY

NOTE:-

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KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU /TENDLI/ TINDORA STIR FRY

KUNDRU KI SABZI is also known as Coccinia grandis, ivy gourd, Tendli and Tindora, scarlet gourd and kowai . It is very popular vegetable in india and in southeast Asia, it is grown for its edible young shoots. Its stir fry version of Kundru is very simple with amazing delicious in taste . 

INGREDIENTS:-

*Kundru - 250 gm - washed and chopped in length

*Cumin  seeds - Less than 1/4 tsp

*Curry leaves - 4 - 5

*Turmeric powder - 1/4 tsp

*Salt to taste

*Red chilli powder - 1 tsp

*Garam Masala powder - 1/4 tsp

*Oil -3 tsp

METHOD :-

1. Heat oil in a pan
2. Add cumin seeds and let it crackle
3. Then add curry leaves and chopped kundru / tendli
4. Add turmeric powder and red chilli powder and mix it well
5. Cover it for 3 to 4 minutes and put salt to taste and mix it well
6. Again cover for 7 -8 minutes  until it looks done
7. Add garam masala and mix thoroughly
8. Cook another 2-3 minutes stirring it occasionally
9. Now kundru ki sabzi is ready and serve it with Roti , parantha, poori and rice as you like

NOTE :-

If you like onion and crushed peanut then it can be added that would give awesome flavour too.

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SPICY GREEN CHILLI PICKLE

SPICY GREEN CHILLI PICKLE 

Today i made this green chilli pickle and served with ATTA LADOO /GOND KE LADOO that was awesome in taste. You would also like it with mathri, parantha. let us see how to make this spicy green chilli pickle.

INGREDIENTS:-

* Green chilli - 200 gm cut into small pieces
* Cumin seeds -1/4 less than small tsp
* Carom seeds - 1/4 less than small tsp
* Fennel seeds - 1/4 less than small tsp
* Salt to taste
* Oil 2 small tsp
* Coriander powder - 1/2 small tsp
* Turmeric powder - 1/4 less than small tsp
* Mango powder - 1/4 tsp


METHOD:-


1. Heat pan and add oil.
2. After heating oil, put cumin seeds, cumin seeds, fennel seeds and let it crackle
3. Now add Turmeric powder and chopped green chilli.
4. Once stirring, put salt, coriander powder and mango powder.
5 Keep stirring  and cover it with lid for 2 seconds
6. Switch off the flame.
7. Now Green chilli pickle is ready. ENJOY


NOTE:-

** If you like different flavour, you can also add roasted sesame and grounded peanuts and sugar in this green chilli pickle.
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HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

HOMEMADE SALSA /TOMATO RECIPE / MEXICAN DIP

Homemade SALSA can served with tortilla chips,bruschetta or nacho chips. Let us see how to make Salsa at home.

INGREDIENTS:-

*  Green capsicum – 1

* Onion –  1/2 Cup finely chopped
* Tomatoes – 2 1/2 Cups blanched , chopped
* Salt to taste
* 1/2 tsp Sugar
* Chilli powder – 1/2 tsp
* Oregano dried- 1/2 tsp
* Chillies in vinegar – 1tsp
* Oil for brushing and cooking – 3 1/2 tsp

METHOD:-

1. Brush 1/ 2 tsp oil all over the capsicum and pierce with a fork and hold over the flame until the skin blackens.
2. Remove from the flame, immerse it in water and allow it to cool. Once cooled, remove the burnt skin on the capsicum with your hands, deseed it and chop it finely. Keep aside.
3. Heat the remaining 3 tsp of oil in a wide non-stick pan, add the onions and sauté on a medium for 2 to 3 minutes.
4. Add the capsicum and sauté on a medium flame for 1 to 2 minutes.
5. Add the tomatoes, salt, sugar, chilli powder and oregano, mix well and cook on a medium flame for 5 minutes or till the tomatoes are soft, while stirring occasionally.
6.Serve it warm with tortilla chips,bruschetta or Nacho chips.

NOTE:-

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HOMEMADE NACHO /CHIPS /SNACK RECIPE

HOMEMADE NACHO /CHIPS / SNACK RECIPE

The most popular recipe in mexican cuisine is Nachos and its taste great with
tomato salsa but can also be used as chips. It is very easy to make
and can also be made at home  easily. After cool that  can be stored in the air tight container. Let
us see at home how to make NACHOS RECIPE. NACHOS WITH SALSA combined
together to make a delicious accompaniment.

INGREDIENTS:-

For  approximately 50-60 chips

Maize flour (makai ka atta) – 1 cup
Maida – 1 cup
Oil – 1 tbsp
Haldi – a pinch
Oregano – ¼ tsp
Salt – to taste
Maida – for rolling
Oil – for deep-frying

METHOD:-

1. Oil for frying
2. Refined white cornflour - 1 and 1/2 cup
3. Raw yellow cornflour - 2 cup
4. As per taste salt, red chilli powder
5. Oil - 4 tablespoon
6. Water as required for preparing the dough

Steps
1. In a bowl use a sieve to strain the raw yellow cornflour
2. Then add the white refined cornflour, salt , red chilli powder, 4 tablespoon oil. Mix it well.
3. Warm the water and pour in the mixture to prepare the dough. Keep the dough aside for 10-15 minutes
4. Once the dough is prepared make small dough balls
5. Flatten the small dough and make thin rotis
6. Poke the roti with a fork
7. Cut it into small triangular shapes
8. In a pan heat the oil at a medium flame
9. Put the triangular shape rotis in the pan and fry them well at a medium flame. Ensure both sides are cooked well
10. Serve hot homemade nachos with Tomato Salsa / Mexican dip or cheese dip

You can click on link to buy Nachos

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BREAD KACHORI / SNACK /TEA TIME

BREAD KACHORI

BREAD KACHORI is very easy snack that you never tried this type of kachori. Somewhere i saw and tried at home. Taste was awesome thats why i thought to share this bread kachori recipe. Let us see how to make this kachori.

INGREDIENTS:-

FOR OUTER COVER:-

* Boiled, peeled and mashed potatoes - 1 cup

*  White bread - 2

* Red chilli powder - 1/4 tsp

* Fennel seeds coarsely grind - 2 pinch

* Coriander powder - 1/4 tsp

* Finely chopped coriander leaves - 1 tsp

* Garam masala - 2 pinch

* Salt to taste

FOR FILLING:-

* Split skinless moong dal - 1/4 cup 

click on link to buy Yellow moong dal

* Oil - 1 tsp, Click to buy Refined oil

* Coarsely grounded coriander seeds 1/4 tsp

* Garam masala powder - 1 pinch

*dry mango powder - 2 pinch

* Coarsely ground fennel seeds - 1/4 tsp

* Salt to taste

* Black salt - 2 pinch

* Turmeric powder - 2 pinch while boiling dal

* Oil for deep frying

* Water as required

TO MAKE DOUGH FOR COVER BREAD KACHORI:-

1. Dip bread slices in water take them out immediately and squeeze them. 

2. Add these bread slices in boiled potatoes. 

3.After that add all the spices mentioned above to make the coat of bread kachori and knead it well, then cover and keep it aside. 

PREPARATION OF KACHORI STUFFING:-

1. Boil the moong dal in a pan with salt, turmeric powder and 2 cup of water till it becomes soft then drain out water from dal. Dal should not dissolve.

2. Heat oil in Kadahi on low flame then put coarsely grind fennel seeds and coriander seeds in oil

3. When they change colour, add boiled dal and the all the spices mentioned above for stuffing.

4. Mix it well and fry on low flame for few minutes.

5. Now stuffing is ready

METHOD OF MAKING BREAD KACHORI:-

1. Divide the dough into portions. Each portion should be equal like size of lemon), round these portions like a ball then press them into a small circle with the help of palm

2. Put some stuffing at the centre of the rolled dough circle and surround the stuffing by lifting up the sides of the circle.

3. Roll it with the help of palms to make it round like a ball. now a stuffed round packet is ready.

4. Now with the help of both palms press this stuffed round packet and roll out it into a thick poori or kachori. Repeat this process for remaining dough.

5. Heat oil in a pan on high flame, leave the bread kachori one-by-one in it and then fry them on low flame till they become crispy and golden brown from all the sides. 

FOR SERVING BREAD KACHORI:-

* Make a small hole at the centre of kachori and pour some beaten curd, mithi chutney and green chutney into it and sprinkle some chaat masala powder.

* Now Bread Kachori is ready to serve

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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.

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


NOTE:-

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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.

VEGETABLE DALIA /TRADITIONAL AND NUTRITIOUS BREAKFAST

VEGETABLE DALIA (BROKEN WHEAT)

VEGETABLE DALIA/BROKEN WHEAT 

IN BREAKFAST

Today i made traditional, digestive and nutritious daliya that was made by variation of rice, yellow moong dal and cracked wheat, millet/bajra, sesame seeds, peanut and flax seeds. It was so tasty and simple to cook and best option for digest. In case your stomach is upset then dalia and moong dal khichadi are two recipes which are often recommended.

INGREDIENTS:-

* Oil - 1tsp

* Cumin seeds - less than 1/4 tsp

* Broken wheat -1 cup

* Bajra / Millet - less than 1/4 cup

* Rice and moong dal mix - less than 1/4 cup

* Flax seeds - less than 1/4 small tsp

* Sesame seeds - less than 1/4 small tsp

* Peanut - 5 to 7

* Some vegetable like carrot, peas, cauliflower, capsicums & French beans

* Salt to taste

METHOD: -

1. First cut the whole vegetables in small square size as u like.

2. Heat the pressure cooker and put oil in it.

3. When oil becomes warm, add cumin seeds.

4. When cumin seeds properly splattered, add broken wheat.

5. Roast it .

6. Add washed vegetable , bajra, rice and moong dal mix, flax seeds, sesame seeds, and peanut in it.

7. Put salt to taste .

8. Close the lid of cooker. Let the whistle comes 3 - 4 times

9. Switch off the flame. After cool the pressure cooker, open the lid.

10. You can garnish it with coriander leaves & crushed coconut  as u like

11. Serve it hot.

AMLA CHUTNEY / GOOSEBERRY DIP RECIPE

AMLA CHUTNEY / GOOSEBERRY DIP

AMLA CHUTNEY / GOOSEBERRY DIP is very tasty and nutritious that can be eaten everyday with any meal and also evening snacks like kachori, samosa & pakora etc. It has health benefit to remove iron deficiency in blood and help to improve in digestive system of stomach. 

AMLA KI CHUTNEY

INGREDIENTS :-

* Amla - 4

* Green chilli - 1-2

* Mooli (Radish) - 1'' piece

* Garlic clove( Peeled) - 2 

*Salt to taste

METHOD:-

1. Wash and chop amla in small piece and remove seeds

2. Peel and chop mooli and  green chilli.

3. Place all ingredients in a grinderhttps://amzn.to/3Dws5rN and make fine taste of chutney

4. Easy, delicious AMLA CHUTNEY is ready.

5. Serve it

SUGGESTION:-

1.IF you want to add coriander and mint leaves ,you can

 2. Quantity of green chill can be increase and decrease as per your choice.

3. Garlic clove can be avoided and  one pinch asafoetida can be added

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TIL BUGGA( SESAME RECIPE)

TIL BUGGA ( SESAME RECIPE)

TIL  is hindi version of sesame seeds in english and also called as nuvvulu in telugu, ellu in kannada 

TIL BUGGA is very easy and simple recipe. It is one of the best healthy Indian sweets for kids and adults too, that can be prepared at any time during festive season. It is a good source of calcium, Iron, magnesium and many other nutrients. For best absorption of nutrients by the body, sesame seeds must be consumed in ground or powdered form. Til bugga is one of the best and healthy ways to enjoy the seeds in ground form. So let us see how to make TIL BUGGA

INGREDIENTS:-

* White Til(Sesame seeds) -1 cup

* Brown powder sugar -3/4 cup

* Mawa (Khoya) -50gm

* Dry fruits like kaju, kismis, & Badam chopped

* Cardamom grounded - 2

METHOD:-

1. Roast til in a pan on low flame. When til roast & turn in little brown colour 

Remove from flame

2. In other pan roast mawa on low flame till it leaves oil

3. Switch off flame & grind til in mixer just stop + start for 3-4 times

4. Now mix mawa, brown powder sugar, til & all dryfruit very well.

Makhmali Til Bugga is ready

 

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BAJRA (MILLET FLOUR) FLOUR KI ROTI

BAJRA/MILLET FLOUR KI ROTI

Bajra atta(flour) ki roti is main recipe of Rajasthan and Braj in winter that's  best combination goes with Khatte ki kadi, Urad dal and any type of saag. Today i made bajre ki roti that is different and more delicious than normal bajre ki roti. Let us see how to make this bajra roti.

INGREDIENTS:-

* Bajra flour - 1/2 kg

* Spinach -250 gm washed and finely chopped

* Ginger(grated) -1"piece

* Green chilli - 2 finely chopped

* Flaxseed(roasted) - 1/2 tsp

* Sesame seeds(roasted) - 1/2 tsp

* Cumin seeds - less than 1/4 tsp

* Carom seeds - less than 1/4 tsp

* Salt as per taste

* Water warm

* Butter/ ghee for cooking and serving

METHOD:-

1. Strain Bajra flour by sieve and place in a big bowl 

2. Add all ingredients except butter and knead this flour with the help of warm water

3. Keep aside and heat tawa on gas

4. On the other side make a big lemon size ball from this dough, if required take a little water to make soft dough that can spread by hand or you can use flour to spread roti by hand 

5. Spread a wet and clean thick on surface of rolling plate See picture

6. Take a ball of dough & keep on it .Try to spread by wet palm of hand 

7. without any problem it will spread like a roti Now Pick cloth with roti and shift on other hand.

8. Put roti on griddle and cook both sides applying ghee or oil

 9. Cook all side brown very well on medium flame It well take 5 to 7 minutes.

 10. Now bajre ki roti is ready and serve hot with Sarson ka saag ,Gud & Butter whatever you want to eat.

NOTE :-

*Bajra flour should be fresh and good

* Make dough with little warm water 

* You can also make plain Bajra roti depending on your choice

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DRY METHI DANA (FENUGREEK SEEDS) IN WINTER

DRY METHI DANA (FENUGREEK SEEDS) IN WINTER

DRY METHI DANA is very digestive diabetic pickle which help to keep body warm, good for cholesterol control, blood pressure control, help  in joint pain and control sugar too. It digest food and its taste is also awesome.you can make either sprouted methi (fenugreek seeds) dana or direct just wash and prepare pickle. I used sprouted methi dana. for sprouts methi dana you can see How to grow Fenugreek seeds Let us see how to make Dry methi dana.

INGREDIENTS:-

* Methi dana - 50 gm

* Mustard oil - 2 tsp

* Asafoetida - 1 pinch

* Fennel powder -1tsp

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Lemon juice - 2 tsp

* Cumin seeds -2 pinch

* Ginger grated - 2 tsp

* Green chillies - 3

* Red chillies - 1/2 tsp degi mirch

METHOD:-

1. Grind all spices except cumin seeds and prepare fine powder 

2. Now mix all spices and salt in a bowl

3. Heat oil in pan and put cumin seeds and asafoetida, after sputtering cumin seeds add grated ginger and chopped green chillies. 

4. Stir for a while and then place sprouted methi dana and all spices powder 

5. Mix it well and cook for 1 minute. Again add lemon juice and mix it

6. Switch off the flame and take out cooked methi dana in a bowl

7. Garnish with coriander leave and  serve as pickle with any type of roti as missi roti, bajra roti, makai ki roti whatever you like.

NOTE :-

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FRUIT SHRIKHAND SWEET DISH /DESSERT

FRUIT SHRIKHAND SWEET DISH/DESSERT

Fruit shrikhand is memorable sweet desert and can enjoy it as an  festive season or party. it is very easy and simple sweet/dessert by using low fat curd and fruits. Try and without peeling fruits like pear, apple and orange increase the fibre count in desert .Let us see how to make delicious FRUIT SHRIKHAND, because fruits add a special crunch to the shrikhand

  

INGREDIENTS:-

* 1/2 cup of mixed fruits like apple, pear and orange chopped in small square size. 

* 1 cup cup of hung curd

* 1 tbsp warm milk

* A few saffron (kesar) strands

* 2 tsp sugar

* Cardamom powder - less than 1/4 tsp

METHOD:-

1. Combine the milk and saffron in a small bowl and mix well till the saffron dissolves. Keep aside.

2. Tie 2 cups of curd  in a muslin cloth and hung for 1½ hours.

3. Combine the curd & saffron-milk mixture, sugar and cardamom powder in a bowl and mix well using a whisk.

4. Refrigerate for at least an hour.

5. Just before serving, place ¼th of the mixed fruits into a glass bowl and top with ¼th of the chilled shrikhand.

6. Repeat step 4 to make 3 more servings.

7. Serve immediately.

NOTE:-

** 2 cups of curd, when tied in a muslin cloth and hung for 1½ hours, would get 1 cup of hung curd.

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GAJRELA WITHOUT MAWA CARROT RECIPE (SWEET DISH)

GAJRELA WITHOUT MAWA(SWEET DISH)

GAJAR(CARROT) RECIPE

Now a days Gajar is easily available in the market. Many type of dishes is made by Gajar like Gajar matar, Gajar methi matar , Aloo gajar singri and in sweet dish Gajar ki kheer, Halwa, burfi, & cake etc. But today i am going to share light and nutritious sweet dish with all of you GAJRELA that is very simple and easy recipe.Let us see how to make this very delicious recipe.

INGREDIENTS:-

* Gajar - 4 piece

* Milk - 1/2 ltr for direct cook in kadahi 

* Sugar - less than 1/4 cup  or as per taste 

* Suji (Semolina) - 2 tsp

* Ghee - 1 tbsp

* Cardamom powder - less than 1/4 tsp

* Almond (chopped) - 4-5

* Resin - 10

METHOD:-

1. Wash and grate carrot and roast suji (semolina) in a pan or in microwave

2. Cook gajar with half milk in pressure cooker for 1 whistle. But i cooked in kadahi directly with milk on medium flame  

3. Let the lid open itself and take out cooked gajar in kadahi

4. Place milk in kadahi https://amzn.to/3sUyHyiand again cook gajar in milk on low flame

5. When gajar absorb whole milk add sugar and cook gajar in sugar syrup

6. Keep stirring with spatula and let it cook until sugar syrup  is soaked

7. Now add ghee and suji. Mix it well and roast it for a while

8. Add cardamom powder and stir for few seconds 

9.  Switch off the flame

10. Now Gajrella is ready, garnish with chopped almond and resin

11.  Serve hot sweet gajrella and enjoy

Note :-

** If you are in hurry then use cooker and microwave .First time roast suji in microwave for 1 minute , again 30 seconds and again 30 seconds increase time for total 3 minutes

**If you cook gajar in cooker and want to cook quickly then add milk powder in spite of milk.

** milk powder would be added after 6th step and then add ghee and suji.

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BUNDI RAITA (CURD RECIPE)

BUNDI RAITA (CURD RECIPE)

Any type of raita increases the taste of food. There are many varieties of rayta but Boondi raita is superb for any dishes. Boondi raita is the also favorite of all and is prepared for any religious or any special. Let us start for making Boondi

INGREDIENTS FOR MAKING BOONDI

*Gram flour - 1 cup

* Oil -  for frying

METHOD:-

 Strain gram flour in a container  & Add ½ cup water to make a thick paste.Add a little  water at a time in gram flour, keeping stir until all lumps gets dissolved and to make consistency quite smooth .Mix 2 teaspoons oil in batter and beat it.over for 10-15 minutes  to keep ready to make now.

1. Heat oil in a pan on gas flame. 

2. Stir the gram flour mixture for one more time nicely. Place the ladle 6-7 inch above the pan and pour gram flour batter on top of it with help of a spoon.

3. Mixture falls in the pan and boondi gets ready.

 4. Fry until boondi turns golden brown in color. Likewise fry all boondi.

METHOD :- 

1. Dip bundi in water to make soft for five minutes

2. Beat the curd & mix salt, cumin seeds powder,ginger, asafoetida & black or red pepper powder

3. Strain bundi from water and add bundi in the curd and mix it well

4. BUNDI raita is ready and serve it along with any type of chapati, poori, parantha, rice and naan etc

NOTE:-

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