SARSON KA SAAG RECIPE (GREEN MUSTARD LEAVES RECIPE)

SARSON KA SAAG

In winter season SARSON KA SAAG is always available in the market.  Its best compliment goes with MAKKI KI ROTI and Jaggery(gur). When we eat butter along with sarson ka saag, its taste increase double. Then let us see how to make sarson ka saag at home.

INGREDIENTS:-

* Green sarson ka saag - 500 gm

* Spinach - 200 gm

* Bathua - 50 gm

* Tomatoes - 250 gm

* Ginger - 1'' piece

* Green chillies - 2 or 3

* Oil -2 tbsp

* Asafoetida - 2 pinch

* Corn flour - 1tbsp
* Carom seeds - 1/4 tsp
* Salt to taste
* Red chilli powder - 1/4 tsp
* Butter - 1 tsp for garnishing

METHOD:-

1. First of all clean sarson ka saag and place in strainer. Wash it properly under the open tap water.
2. Chop the leaves into pieces and place it with 1 big cup of water in the pressure cooker
3. Close the lid and let one whistle come and then switch off the flame
4. Let the lid of cooker open itself and take out the boiled saag into bowl for cooling it.
5. In the meantime make fine paste of tomatoes, ginger and green chillies
6.  Heat a kadai and pour oil in it. Now add carom seeds and asafoetida in hot oil.When it roasted put corn flour. After roasting for one second , put the tomato paste and red chilli powder.
7. On the other side grind the boiled sarson saag in coarsely form not in fine paste
8. Fry the spices till oil separates from all sides of gravy. Now add ground sarson saag, one glass of water and salt into tomato gravy. Stirring and mix it well.
9. When one boil comes, cook it for ten minutes on low flame
10. Now sarson ka saag is ready.
11. Garnish with butter or ghee and served with Makki ki roti

NOTE:-
If you like onion and garlic then you can fry along with the tomato paste. Please leave your feedback about my blog, it would help to improve my blog.

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Clean mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, also pour 1 small bowl of water and boil. After 1 whistle goes off, turn off the gas and let all of the pressure escape from the cooker.

SARSAON KA  SAG

500 gms desi sarson.. 300 gms palak 150 gms bathua. Ye approx hai upar neeche bhi kr sakti ho.. Sabko achhe se cut kro dho lo aur phir garlic ginger and green chilly paste daal ker boil krne ke liye rakh do.. Ek whistle ke baad sim per fifteen min.. Jab boil ho jaye tab thoda thanda hone ke baad mixer main grind kro just start stop.. Bilkul mahin mat krna.. Ab is poore saag main two tablespoons makke ka aata thode se paani main ghol kr mix kr dein aata kam bhi kr sakti ho.. Paani bhi add kr lena ab saag main aur iss open hi boil krne rakh do.. Ab alag pan main desi ghee jyada sa add kro one big onion chopped krke add kro... Bhoono.. Three desi tomatoes add kro add salt dhaniya powder garam masala and heeng.. Mix it bhoono and jab ho jaye tab saag main mix kro fifteen twenty min tak sim per pakao.. Paani apne hisaab se rakhna jyDa gaada na ho na patla.. Garam masala zra sa dalta haiMakki ki roti

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

If you like my recipe pls leave me your comments.

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

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.

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:-

 If you like my recipe, please leave your precious comments

Visit  at https://plus.google.com/u/0/+AishvaryaBharrat/posts

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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.

DRY KALA CHANA RECIPE (BLACK CHICKPEA)

DRY KALA CHANA RECIPE
(BLACK CHICKPEA)

KALA CHANA is very tasty and nutritious to eat . This recipe is most important to make in NAVRATRI PUJA as a prashad along with suzi halwa & puri. But you can have this recipe for any time especially  for breakfast is good. This dry black chickpeas is best combination goes for SUJI HALWA AND PUFFY POORI.  Let us start to make DRY KALA CHANA

INGREDIENTS :-

* Black chana - 400gm

* Salt -1 tsp

* Oil - 2 tbsp

* Cumin seeds - 1/2tsp
* Asafoetida - 1 pinch
* Turmeric powder - less than small 1/4 tsp

* Coriander powder - 1 tbsp

* Red chilli powder - less than small 1/4 tsp

* Ginger grated - 1" piece

* Mango powder -1/2 tsp

* Garam Masala -1/4 tsp

* Tomato puree - 4 tbsp

* Green chilli, grated mooli, chopped tomato and green coriander leaves for garnishing

METHOD :-

 1. Soak kale channe in water for overnight
2. Drain out soaked kale chane from water and place in pressure cooker along with 2 cup of water and salt
3. Close the lid and let it boil till one whistle comes, then boil for 10 minutes on low flame.
4. When pressure of cooker release itself, open the lid and take out the channe in a bowl and keep gravy aside
5. Heat pan and place oil in it. Now put cumin seeds and asafoetida in hot oil. Let it crackle, then add
tomato puree and grated ginger.Roast it for few seconds.
6. Put all ingredients turmeric powder, coriander powder, red chilli powder, mango powder, garam masala and mix very well. After oil separates from all ingredients.
7. Add channe and stir all spices with spatula
8. Also add kept gravy aside and let it simmer till gravy becomes thick. Cook for two minutes while you stir regularly
9. Turn off flame and take out dry channe in a plate or bowl
10. Garnish with green coriander leaves, chopped tomato, green chilli and grated mooli.
11. Serve it with PUFFY POORI  SUJI HALWA

NOTE:-
If you like my recipe plz leave your comments that is more valuable for me.

GHIYA KA RAITA (BOTTLE GOURD)

GHIYA KA RAITA

Ghiya ka Raita is very quick and easy recipe. There are many variety of raita like Boondi raita, pumpkin raita, onion, pineapple and mix vegetable raita. Most of the time curd recipe is served with sumptuous food that helps for digest. Ghiya ka raita is best compliment for pooris, paratha etc.let us see how to make GHIYA KA RAITA

INGREDIENTS:-

* Ghiya -1 small

* Curd - 1/2 kg

* Black salt - 1/4 tsp

* Black pepper powder

* Sugar - 1pinch
* Ginger (grated) - less than small 1/4 tsp

* Cumin seed powder (roasted) - 1/2 tsp

* Coriander leaves for garnishing

METHOD:-

1. Peel ghiya and wash. Then grate and boil in pressure cooker on medium flame till one whistle comes. 

2. Let it cool and open the lid.

3. Strain it with the help of strainer

4. Now place beaten curd in a bowl and add boiled grated ghiya Mix it well.

5. Add salt ,black pepper, grated ginger roasted cumin powder & sugar

6. Garnish with coriander leaves and serve 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 :-

If you like my recipe please leave your precious comment in comment box

 And you can follow me on twitter

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PYAZ (ONION) KI KACHORI

PYAZ KI KACHORI

 Pyaz Ki Kachori is a very popular & delicious Rajasthani dish. It can be made at home and served as snacks or in breakfast. Its best compliment is with Aloo ki subzi. Let us see what ingredients is required for making Kachori.

INGREDIENTS:- 

* 2 Cup maida 

* 2 Tbsp ghee 

* 1 Tsp baking powder 

* Salt to taste

* Cold water for making dough

FOR STUFFING:- 

* 2 Cups finely chopped onions

* 1 Tsp nigella seeds (kalonji) 

* 2 Tsp fennel seeds 

* 2 Tbsp besan 

* 2 Tsp coriander powder

* 1 Tsp amchur powder

* 2 Tsp chilli powder

* Salt to taste

METHOD FOR MAKING DOUGH :-

** In a big bowl place maida , ghee , baking powder and rub it by using your fingertips. Knead dough adding little water at a time, keep the dough aside and let it rest for ten minutes

METHOD FOR MAKING FILLING:-

* Heat oil in a pan, add the nigella seeds, fennel seeds, and onions, mix well and saute on a medium flame for 5 minutes.

* Add the besan and spices and salt and cook on a medium flame for 2 minutes, keep stirring occasionally. Remove from flame and let it cool down .

HOW TO MAKE KACHORI :-

1. Now divide the dough it into equal portions, make smooth ball, then flatten and roll it evenly into circle.
2. Take one rolling dough and make an impression in the middle with your thumb to make it look like a small cup
3. Place some stuffing of onion  in the center.
4. Apply water on the edges to bring together all the edges and pinch them. Press the edges downwards below and roll into a 4-5 inches kachori. prepare all kachoris like these. keep the kachoris covered with a wet cloth.

5. Now heat a oil in a kadai and fry kachori one by one on a low medium flame fry till it become golden and crispy
6. Take out on a paper that absorb extra oil
7. Store in an airtight container when completely cool.

8. Serve kachori hot with some coriander chutney, tamarind chutney and aloo subzi depending on your choice

NOTE :-

If you like my recipe plz leave your precious comments. See recipe for aloo subzi
 http://aishvaryasbharrat.blogspot.in/2015/05/aaloo-ki-sabji-side-dish-potato-with.html

and for coriander chutney
http://aishvaryasbharrat.blogspot.in/2015/06/coriander-chutney.html

ALOO MATAR SABJI

ALOO MATAR KI SABJI

Aloo muttar is one of the most popular north indian side dish, that is loved by indians across the world too. Today i am giving a tasty and spicy combination of Potatoes with green peas gravy recipe that is cooked in very easy and simple way

ALOO MATAR KI SABJI 

INGREDIENTS:-

* Oil - 2 tbsp

* Potato - 250gm 

* Peas peeled - 1/2 cup

* Tomatoes - 2 -3

* Green chillies - 2

* Ginger ` - 1’' piece
* Cumin seeds - 1/2 tsp
* Asafoetida - 1 pinch
* Bay leaf - 1
* Salt to taste
* Turmeric powder - 1/4 tsp
* Coriander powder - 1 tbsp
* Kasuri methi (optional) - 1/2 tsp
* Red chilli powder - 1/2 tsp
* Garam masala - less than 1/4 tsp
* Coriander leaves for garnishing

METHOD :-

1. Cut potato in square pieces & grind tomatoes ,green chillies ginger in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds & asafoetida. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add kasuri methi, 1/4 glass of water, Potato, peas & salt

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Aloo Matar ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & nan as you like

NOTE:-

* If you like my recipe, leave your precious comments

POORI (PUFFY POORI) MAIN DISH

POORI (PUFFY)

 Pooris are made by wheat flour in smaller size than chapati. Mostly people like to eat in breakfast and it is served with aloo masala sabzi and suji halwa. There are various type of pooris but today we will make poori by wheat flour. Let us see what ingredients is required to make poori.

INGREDIENTS:-

* Wheat flour - 450gm (3 bowl)

* Oil - 1 tbs

* Carom seeds - less than 1/2 small tsp

* Salt to taste

* Oil for frying

METHOD - How to make Poori

1. Take wheat flour in a bowl and add 1tbs oil, salt and carom seeds

2. Make a dough with the help of water. Poori dough should be harder than chapati dough.

3. cover dough for half an hour 

4. Heat oil in a kadahi & make a small balls from dough

5. Roll the with the help of rolling pin in size of 3-4’’ round

6. Place the poori in hot oil,when poori float on oil flip it other side

7. Fry until it get golden brown

8. Remove from oil and place it on tissue paper for soaking excess oil

9. Serve with aloo masala sabzi or any type of pickle

NOTE:-

• For making and puffy pooris, ferment the dough for ½ hour.
• While rolling the poori make sure it is even from all sides and doesn’t get thin from center.
• Make sure oil is medium hot for frying pooris and fry on medium-low flame until they turn golden brown in colour.
• Now drain out from oil and place on kitchen towel for soaking excess oil
• Serve hot  & IN NAVRATROAN enjoy with SUJI HALWA DRY BLACK CHANNA  ALOO KI SUBZI Aloo matar Ki sabji, Chloe Dry Aloo Cauliflower & peas ki sabji pickles etc.

• NOTE:-
• Your comments are most welcome   

DESHI TURAI VEGETABLE (RIDGE GOURD)

DESI TURAI KI SABJI

RIDGE GOURD

Desi Turai is called Ridge Gourd in english. Its taste is tastier than normal turai, but sometimes

it comes out bitter in taste. While peeling and cutting turai always try to taste one by one, otherwise sabji would be bitter in taste. It is available in summer season.  You can made not only in gravy form, but also in dry or stuffy, whatever you like. It can served with chapati paratha and rice. Let us see how does it look and to make this vegetable in gravy form.

INGREDIENTS:-

* Ridge Gourd - 250gm

* Cumin seeds - 1/4 tsp

* Salt to taste 

* Refined oil - 2 tbs

* Turmeric - small1/4 tsp

* Coriander powder - 1small tsp

* Red chilli powder - less than small 1 tsp

* Fennel seeds powder - 1/2 tsp

* Green coriander leaves - Chopped & washed

* Tomato - 2

METHOD:-

1. Cut Turai in length pieces & grind tomatoes  in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add Turai & salt, mix it well

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Turai ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & rice as you like

NOTE:-

* NO need to add water in this vegetable because in cooking time turai leaves water itself.

* If you like my recipe, leave your comments.

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.

PAV BHAJI

PAV BHAJI

Pav bhajji is a street food famous in Mumbai, Gujarat and now pan-india. Healthy recipe with all the vegetables of your choice are put in it and eaten with pav, a round bread. Let us make PAV BHAJI

INGREDIENTS:-

*Potatoes - 2
* onion - 2

* Cauliflower - 1 very small

* Peas - 1 cup separate boiled

* Ginger - 1'' piece

* Garlic cloves - 4-5 count

* Tomatoes - 4 medium size

* Pav Bhaji Masala

* Salt - 1 1/2 tsp

* Turmeric Powder - less than 1/4 tsp

* Degi red pepper - 1tbls

* Oil & butter - 1+1 tbls

* Cumin seeds - 1tsp

* coriander leaves for garnishing

METHOD :-  HOW TO MAKE PAV BHAJI

1. Take washed cauliflower and potatoes and boil them in pressure cooker with a  whistle. 

2. Boil the peas separately.

3. In a pan, add cumin seeds to a tablespoon of cooking butter. Once they turn brown, add fresh ginger and garlic.

4. Add onions, saute them and once they are golden brown add pureed tomatoes. 

5. Once the curry is ready, add boiled vegetables and crush them with the help of spatula. 

6. Add any pav bhaji masala, with salt, haldi and deggi mirch ( because deggi mirch brings rich redness to bhaji and spicy tangy taste). 

7. To bring a hint of sweetness, add a tablespoon of ketchup.

8.Once the masalas are added to the curry, pour water in it and simmer your bhaji. Till the curry gets thickened.

9. Once, bhaji is cooked, add  another tablespoon of butter to add richness and taste to it. 

10. Enjoy with market bought pav.

NOTE:-

Many a put all the vegetables they like and boil them. You have that option too.

Thanks for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.

PANCAKE RECIPE FOR BREAKFAST

PANCAKE RECIPE

PANCAKE RECIPE FOR BREAKFAST
This is really great recipe It is fast, simple and you usually have the ingredients on hand.Fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream if you like sweet flavour or if you want another taste then you can add mashed potatoes, spring onion and grated cheese .But for beginners can try this pancake very easily.

INGREDIENTS:-

* 1 Cup All purpose flour

*1/2 cup Milk

*1tsp Sugar

*1 tsp oil

*1/8 tsp Salt

*1 tsp Baking powder
*1 tsp vanilla essance

METHOD:- How to make pancake

* Mix all the ingredients together with no lumps. The consistency of the batter should be running when poured but not watery. 

* Pour the batter on the low-med heat of flat tawa. While pouring the batter on tawa, it will spread slowly by itself.

* Let it cook until the batter forms bubbled holes on the top. 

* When it starts drying from the top. Flip it and cook for a minute. 

* Enjoy with butter or maple syrup or honey. 

Tip:-

If the pancake breaks, your consistency of ingredients is not correct.

BROKEN WHEAT( DALIYA) UPMA

BROKEN WHEAT (DALIYA) UPMA

BROKEN WHEAT (DALIYA) UPMA

UPMA is Maharashtrian indian dish .It is very popular as light dish in breakfast. But today we would make BROKEN WHEAT(DALIYA) UPMA. Let us start for preparation to make UPMA.

Preparation Time  - 10 mins       Cooking time - 15 mins         For people - 2

INGREDIENTS: -

* Broken wheat (Daliya) -150 gm =1 cup,

* Oil -2 Tbs,

* Peanut -50 gm,

* Curry leaves- 4-5

* Rai seeds -1 small spoon,

* Ginger - 1 inch piece (grated),

*Green chilli cut into small piece

*Green peas -1/2 bowl

* Carrot-1/4 bowl (cut in to small size like peas),

* Ghee- 1tbs,

* Green coriander (chopped)1tbs,

* Coconut(grated) 1tbs

* Salt to taste,

HOW TO MAKE BROKEN WHEAT UPMA 

METHOD: -

* Heat a pan and put ghee into it,

* Add Mustard seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut.

* Now add peas ,salt & carrot & Shute it till come out soft,after that mix BROKEN WHEAT(DALIYA) & roast for few minutes on medium flame,

* Put water about 2 cup and mix it well,

* Cover lid and let it cook 7 to 10 minutes, then stir it and again cover for five minutes if little water is required then add in it to make upma

* In last add 1/2 tsp ghee more to make it tempting,

* Garnish with grated coconut & green coriander leaves,

* Serve it hot.

NOTE: -

You can add onion depending on your choice. Thanks for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.

PARLE G BISCUIT CAKE

PARLE G BISCUIT CAKE

Sharing this recipe for 5 minutes PARLE G CAKE in sandwich toast maker that sounds good & new for me. This is very EASY & SIMPLE RECIPE

PARLE G BISCUIT CAKE IN SANDWICH TOAST MAKER

INGREDIENTS :-

Parle G biscuit - 2 pkt
Milk - 3/4 cup
Almonds -15-20 chopped
Eno salt -1 tsp or baking soda
Baking powder - 1/4 tbs
Chocolate sauce - 1tbs

METHOD :-

1 - Dip Parle G biscuit in milk and make nice & smooth batter
2 - Add chopped almonds and chocolate sauce.Mix it well
3 - Put baking powder in making batter
4 - And last add baking powder but don’t mix much more
5 - Mix all ingredients in a bowl & Place this batter in preheated sandwich toast maker for four or five minutes

Now PARLE G CAKE is ready

NOTE:-

Try and share your comments that valuable for me