CREAMY CHEESE PASTA WITH SPINACH

CREAMY CHEESE PASTA WITH SPINACH

A very simple and lip smacking recipe, that all kids will love it . You can try in breakfast time or evening tea time. then let us start to make all favourite recipe. I USED THIS PASTA YOU CAN GET PASTA FROM THIS LINK TRY AND CLICK ON LINK:-Pasta  

CREAMY CHEESE PASTA

INGREDIENTS:-

1. 2 cups elbow  pasta. (If Possible use whole wheat)

2. cups shredded cheese (a sharp cheddar is great) 

3. 1/2 cup plain greek yogurt

4. 2 cup of fresh spinach

5. Salt & pepper to taste 

6. 1/4 tsp. onion Powder (link to buy  Onion powder

7.1/4 tsp. garlic Powder  click on the link to buy

 

Garlic Powder

METHOD:-

* Cook the macaroni according to the package’s instructions (about 8-10 minutes), until done .

* Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.

*Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

NOTE:- 

If you like my recipe,  try & share your valuable comments on my blog. i would like to appreciate that

Thanks for giving a look on my blog.

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OAT IDLI

OAT IDLI

OAT IDLI

Oats are rich in antioxidants and rich in fibre and it has amazing components to reduce cholesterol. We make different types of dishes like Oat idli lemon rice, bisebelebath , dosa.
Yesterday I made oats idli to post on my blog. You can use this idli stand to making in different shapes Click on link to get this type shapes of idli stand

http://amzn.to/2E1MxRR

Ideal Non-Stick Idly Stand 5 Plates - Hybrid ( Steams- heart, mini, square, triangular, flower shaped idlis )

INGREDIENTS:-

*Oat :-1/2 cup
*Rava :- 1/2 cup
*curd :- 1 cup
*Baking powder/eno salt:- 1 tsp
*Salt:- as per needed
*Water:- 1/2 cup
*Grated carrot:- 2 tbsp

To Temper:-

*Mustard seeds : -1/8 tsp
*Urad dal :- 1tsp
*Chana dal :- 1 tsp
*Cumin seeds :- 1/4 tsp
*Hing:-pinch
*Oil : 2 tbsp

 Temper:-

1. Roast oats until raw smell disappear and blend into fine powder and keep aside.

2. Now take a wide pan and add oats powder ,suji/rava and curd and mix well.

3. Add baking powder and salt and mix with water and make sure no lumps  are formed and keep aside for 15 minutes. Meanwhile heat a pan and add oil and add mustard seeds and cumin seeds and let them splutter. Add chana dal ,urad dal and pinch of turmeric and hing, now switch off the flame and pour this mixture into oats mixture and mix well.Finally add grated carrots and mix well. Now grease the idli mould with oil and pour idli batter and steam for 15 minutes. After 15 minutes switch off the flame and when steam releases out serve idli with peanut chutney or coconut chutney and with sambar.

NOTE:-

Try my recipe and share your experience. If you like my recipe please leave your precious comment in comment box 

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ROUND STIR FRY KARELA VEGETABLE / BITTER GOURD

ROUND STIR FRY KARELA VEGETABLE / BITTER GOURD

Karela is known as bitter gourd . Today i tried this bitter green vegetables in my own way that was so delicious in taste and goes well with rice, phulka ,poori, Khichadi, naan parantha etc. Let us see how i made this STIR FRY KARELA VEGETABLES

INGREDIENTS:-

* Karela - 1/2 kg

* Oil - 2 tbsp

* Cumin seeds - less than 1/4 small tsp

* Red chilli powder - 1tsp,

* Coriander powder -2tbs,

* Funnel seeds( grounded) -1tbs,

* Turmeric powder -1/2tsp,

* Dried ginger powder -1/4 tsp,

* Dried mango powder -1/2 tsp

* Garam masala -1/2 tsp,

* Salt to taste,

* Green coriander leaves for garnish.

METHOD : -

1. Wash karela and let it dry

2. Don't scrape and cut karela  into round slices

3. Steam karela till it just starts to get tender but not so much soft

4. Take out karela in a plate and spreading it to cool 

5. Toss karela in the pickling spice and add salt to taste. Add a few drops of mustard oil(optional), just enough to help masala stick to the karela pieces.

6.Now heat oil in a wok (kadahi) and add cumin seeds. Let it crackle very well,

6. Put Karela in to wok & mix well

7. Let it cook for 5 to 7 minutes. After that stir it and again cook it for 5 minutes,

8. When it cooked and becomes soft then mix remaining spices in to it,

9. Once again cook for 2 to3 minutes,

10. In last turn off the flame.Squeeze some lemon juice according to taste and check seasoning and adjust salt if needed.  Cover the lid on wok for 4 to 5 minutes,

11. Now Karela is ready.Turn out it in to a plate & garnish with coriander leaves,

12.Serve it with Puri, Parantha, Chapati or Rice.

NOTE :-

Awaiting for your response and welcome  your comments.

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.

Try and share your experienceIf you like my recipe please leave your precious comment in comment box  And you can follow me on underwritten website

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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.
** Try and share your experienceIf you like my recipe please leave your precious comment in comment box  And you can follow me on underwritten website

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HAKKA NOODLES ( CHINESE DISH)

HAKKA NOODLES ( CHINESE DISH )

https://amzn.to/45mT2KN

Order now for Noodles click on above link 

HAKKA NOODLES is basically Chinese dish that is loved by children & young generation love too very much.It is very simple recipe & best combination goes for veg manchurian. I used only onion & spring onion in making noodles but if you like more vegetables , can add carrot french beans & capsicum as per your choice. Ajinomoto  is used in chinese dish but i didn't use because i read somewhere that it is harmful for health. However i tried to make in very simple way without using more veggies & ajinomoto & came out very awesome in taste.

Let us start to make HAKKA NOODLES

INGREDIENTS:-

* Oil - 2 tsp

* Noodles - 1 cup boiled

* Onion - 1 chopped

* Spring onion - 1/2 cup chopped 

* Salt to taste

* Vinegar (White) - less than small 1/4 spoon

* Soya sauce - 2-3 drops 

* Tomato chilli sauce little depend upon your choice

METHOD :-

* Boil noodles in a pan with salt & little oil

* Avoid stickiness of noodles we use oil

* Drain water with a strainer and put in cold water for few second

* Separate  noodles by fingers and again drain water

* Now noodles are ready for making

START TO MAKE NOODLES:-

* Heat oil in a pan 

* Deep fry onion & spring onion in it for few seconds

* When some transparent half cook onion , add noodles, salt ,vinegar, soya sauce & tomato chilli  sauce

* Mix it by skipping noodles & all ingredients

* HAKKA NOODLES  is ready. Serve hot & enjoy

NOTE :-

Try & share your feedback.Your comments r welcome

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

NOTE :-

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MAKAR SANKRANTI AND PONGAL RECIPE

MAKAR SANKRANTI AND PONGAL RECIPE

LET US COME WE TRY TO MAKE THESE RECIPES WITH TOGETHERNESS
ON AUSPICIOUS FESTIVAL MAKAR SANKRANTI AND PONGAL RECIPES

MAKE EASY & SIMPLE RECIPE

TIL BUGGA( SESAME RECIPE)

http://aishvaryasbharrat.blogspot.in/2016/01/til-bugga-sesame-recipe.html

CHURMA LADDU

http://aishvaryasbharrat.blogspot.in/2015/01/churma-ladoo-rajasthani-recipe.html

Makai ki roti

http://aishvaryasbharrat.blogspot.in/2014/12/a-real-story-about-makai-ki-roti.html

BAJRA KHICHDI

http://aishvaryasbharrat.blogspot.in/2015/01/bajra-khichdi-or-millet-recipe.html

PANCH RATAN DAL

http://aishvaryasbharrat.blogspot.in/2015/02/panchratan-or-panchmel-dal-pulses.html

SOYA NUGGET BALL CURRY RECIPE

SOYA NUGGET BALL CURRY RECIPE
WITHOUT ONION

Soya is rich in protein and calcium. Soya nuggets are easily available in markets. This recipe will provide you a procedure to make it tasty and healthy as well. There are many ways of making Soya nuggets recipe . Some likes tandoor chaaps, few likes fried masala chaaps but I prefer fried soya nuggets ball curry without using onion as it is healthy, tasty and light to eat it.

FOR MAKING SOYA NUGGET BALL 

INGREDIENTS:-

* Soya nuggets - 1 cup

* Besan - 2 tbsp 

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Red chilli powder - less than 1/4 tsp

* Spinach - 1/2 cup chopped

* Asafoetida -1 pinch

* Cumin seeds - small1 tsp

* carom seeds - small 1/2 tsp

* Ginger - 1/2'' piece grated

* Green chilli - 2 finely chopped

FOR CURRY :-

INGREDIENTS:-

* Cabbage - 1 small piece grated in mixture approximately 2 cup

* Tomato puree - 1/2 cup 

* Curd - 1 tbsp

* Oil - 2 tsp

* Cumin seeds - 1/2 tsp

* Asafoetida - 1 pinch

* Salt as per taste

* Turmeric powder - less than 1/4 tsp

* Red chilli powder - 1/2 tsp

* Coriander powder - 1 tsp

* Coriander leaves chopped - 2 tsp for garnishing

* Ginger paste - 1 tsp

METHOD:-

1. In a medium pan boil 2 cups of water with 1/2 tsp of salt when water is boiling add soya nuggets and half cover the pan you’ll see soya nuggets gets double in sizes.

2. Take out the pan from the gas and strain all the water from the pan squeeze all the water from soya nuggets. Grind these nuggets in grinder

3. In a plate place all ingredients for making nugget balls as shown above picture. Mix it well and make ball  like a small  lemon size from this mixture.

4. Heat oil in a fry pan and fry all making ball and when it gets golden  colour. Take out nugget balls from oil and keep aside

METHOD:-

FOR MAKING CURRY:-

1. Put oil in a kadahi when oil gets hot,  add cumin seeds.

2. When it splutter put asafoetida and add grated cabbage  fry till it changes it’s color like pink.

3. Add ginger  paste fry about 1/2 min.

4. Add all the masala and fry well about 1 min or leave oils from masala

7. Add soya nuggets in the masala and fry for about 2 min.

8. Add 1 cup of water and close the lid until gravy doesn't mix  in soya nugget balls.

9. Turn the gas in medium low for 5 minutes then turn off the gas and wait 10 min.
10. Garnish with washed &  chopped coriander leaves.
11. Now ready to serve this  soya nugget balls curry with jeera rice or roti

SUGGESTIONS:-

  I used grated cabbage in spite of onion for curry, if you like onion then use onion for curry
As snacks or in breakfast you can also serve soya nuggets balls with Coriander chutney

NOTE:-

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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

Awaiting your comments .You can reach me through mail that mentioned in my profile

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 :-

If you like my recipe please leave your precious comments. 

Thanks for viewing my blog

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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Thanks

VEGETABLE RAITA (CURD RECIPE)

VEGETABLE RAITA (CURD RECIPE)

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

INGREDIENTS :-

* Curd - 1/2 kg

* Cucumber - 1 chopped in small pieces

* Tomato - 1 chopped in small pieces

* Capsicum - chopped in small pieces

* Boiled beetroot - 1/4 chopped in small pieces 

* Green chilli 1/2 piece - finely chopped

* 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. Beat the curd & mix salt, cumin seeds powder,ginger, asafoetida & black or red pepper powder  and all chopped vegetables 

2. Mix it well and garnish with some coriander leaves

3. Ready to serve VEGETABLE RAITA along with any main course dishes

NOTE:-

 ** I didn't use onion, but anyone like onion then can use chopped onion

 **Please remember to like, comment and share to continue seeing my posts.

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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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WHEAT FLOUR APPAM( SOUTH INDIAN DISH)

WHEAT FLOUR APPAM

INGREDIENTS:-

* Wheat flour - 1/2 cup
* Jaggery - 1/3 cup
* Ripened banana - 1
* Rice flour - 2 tsp
* Salt - a pinch
* Coconut (grated) - 2 tsp
* Cardamom powder - less than 1/4 tsp
* Baking soda - one pinch
* Ghee for greasing the pariyaram pan

METHOD :-

1. In a bowl take ripe banana and mash with a fork
2. Melt jaggery in bowl with little water that would be added to make batter of wheat flour
3. Now mix all ingredients in a bowl along with melted jaggery and mashed banana. Stir well

4. On the other side grease ghee in the mold of pariyaram pan and heat it on slow medium flame.

5. Place batter in the mold of pariyaram pan and cover it with lid.

 6. Let it cook for three or four minutes

7. After cooking one side, flip all on other side with wooden skewer.

8. When both side cooked, take out all in a plate.

9.  Now it is ready to serve

NOTE:-

* When ripened banana  added in making batter, gives a nice flavour and spongy texture to the appam

 * If  use organic jaggery, no need to strain the jaggery water.  For other jaggery,  use strainer to remove impurities from jaggery.

* Rice flour give little crispiness to the appams.

* You can also make appams with maida, jaggery and banana. They turn out smooth and spongy.

* Instead of ghee, you can also use oil to grease the pan.

***  Please leave your comments.

VARIETIES OF SOUPS IN WINTER SEASON

VARIETIES OF SOUP IN WINTER SEASON

Go to link for Tomato soup

Go to link for Sweet corn soup

Go to link for Mix vegetable soup

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MOONG DAL HALWA (SWEET) RECIPE

MOONG DAL HALWA (SWEET RECIPE)

MOONG DAL HALWA is originated from Rajasthan north indian sweet dish. It is very popular and delicious dessert usually prepared during in any season or on any festival occasions. It is prepared with split yellow moong dal. Let us see how to make this awesome recipe

INGREDIENTS:-

* Moong dal (split yellow dal) -100 gm

* Ghee - 100 gm

* Sugar - 150gm

* Milk - 1 cup + 1 cup of water

* Khoya (mawa) -50 gm or milk powder - 50 gm

* Cashew nuts - 10

* Raisins - 10

* Kesar strings - 4 -5 no  dip in warm milk should be ready before making halwa.

* Almond 4 -5 no

* Cardamom - 3

METHOD:-

1. Soak yellow moong dal in water for 2 hours.

2. Strain  moong dal and grind it coarsely without water

3. Heat ghee in kadahi and then put moong dal in it

4. By stirring it continuously on medium flame, roast it

5. It will take time 20 to 25 minutes to roast it. Moong dal doesn't stick

6. Now add 1 cup milk and 1 cup of water in it and keep stirring on low medium flame

7. At this time you can yellow food colour or kesar that was dipped in warm milk. Keep stirring until milk doesn't soak in moong dal

8. Now add sugar in it and mix it well. Sugar syrup would release in it.

9. Mix it well and keep stirring. When sugar syrup absorb in moong dal properly then add khoya or milk powder. I added milk powder

10. Mix it well and roast it for 8 to 10 minutes on medium flame till oil separates all sides like as picture. 

11. Now turn off the flame. Mix cardamom powder in halwa 

12. Take out halwa in a plate and garnish with almonds and raisin.  Halwa is ready and serve it hot.

NOTE:-

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