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.

SWEET & SOUR YELLOW PUMPKIN CURRY

SWEET SOUR YELLOW PUMPKIN CURRY

KADDU/ PETHA / SITAPHAL

Yellow pumpkin is called many different names in hindi like Kaddu, Petha or Sitaphal too. Sweet-sour pumpkin sabzi is mostly prepared in U.P state. This sabzi is prepared with yellow pumpkin. For cooking Kaddu ki sabzi first hard thick skin need to be peeled off and remove the inner seeds. Cut the pumpkin into small pieces and cook this dish with sweet-sour ingredients. Yellow pumpkin sabzi taste delicious if served  poori and paratha

INGREDIENTS:-

* Yellow pumpkin - 500 grams

* Mustard oil - 2 to 3 tbsp

* Green coriander - 2 to 3 tbsp (finely chopped)

* Ginger paste - 1 tsp

* Green chilli - 2 (finely chopped)

* Asafoetida - 1 pinch

* Fenugreek seeds - 1/2 tsp

* Kalonji (Magrella) less than 1/4 tsp

* Fennel seeds - less than 1/4 tsp

* Cumin seeds - 1/4 tsp

* Mustard seeds - 1/4 tsp

* Garam masala - 1/4 tsp

* Turmeric powder - 1/4 tsp

* Red chilli powder - 1/2 tsp

* Mango powder - 1/2 tsp

* Coriander powder - 1 tsp

* Sugar -2 tsp

* Salt - 1 tsp (as per taste)

METHOD:-

1. First of all for cooking Kaddu ki sabzi first hard thick skin need to be peeled off and remove the inner seeds. Cut the pumpkin into small pieces

2. Heat oil in a wok and then add asafoetida, fenugreek seeds,kalonji, mustard seeds,cumin seeds and fennel .

3. when these panch phoran masala  splutter, add turmeric powder, ginger paste, green chillies and coriander powder

4. Saute the whole spices for a while.  Now add pumpkin pieces, salt and red chilli powder 

5. Stir for a while, cover and cook for 4 to 5 minutes on low flame. Check the sabzi for 5 minutes. Stir the sabzi very well, cover again and cook for 4 to 5  more minutes. Now check the sabzi again

6. No need to add water,cover and cook again for 5 to six minutes

7. Check the sabzi,when pumpkin pieces  turned soft. Add garam masala, mango powder, sugar and half the amount of green coriander and mix well.

8. Stir the sabzi and cook for 1  more minute. Within 15 minutes, sweet & sour pumpkin sabji is ready

9. Take out the pumpkin sabzi in a bowl and serve with  hot pooris and paratha

NOTE:-

1. If you make for vrat or fast purpose then  cumin seeds and rock or black salt and green black pepper would be used
2. You can see one more recipe of Sitaphal/Kaddu then click on Sita phal /Kaddu ki burfi

If you like my recipe please leave your precious comments

COCONUT MAWA & PETHA LADOO

COCONUT MAWA & PETHA LADOO

Coconut ladoo is very easy & simple sweet dish. Let us try to make COCONUT MAWA & PETHA LADOO

INGREDIENTS :-

* KOYA - 250 gm

* Coconut powder - 125 +125gm 

* Sweet Petha grated - 250gm

* Cardamom powder

Method :-

* Roast khoya on low midium flame when oil leaves around the sides switch off the flame.

* Now add 125gm coconut powder, grated sweet petha & cardamom powder

* Mix very well & make ladoo from this mixture

* Place 125gm coconut powder in a plate for coating all ladoo

* Coat these ladoo & garnish with half cut almonds

Note :- No need to add sugar because grated sweet petha is enough .If u want more sweet ,u can add as per your choice