CHURMA LADOO (RAJASTHANI RECIPE)

CHURMA LADOO RAJASTHANI DISH

CHURMA IS RAJASTHANI DISH and its taste very delicious. Dal, Bati & ghee is the perfect combination for churma Traditionally it is served on Makar Shakaranti festival,therefore ,posting this the same with you all.First of all we start to prepare churma by two way

INGREDIENTS:--

*3 Bowl wheat flour                                

* 1&3/4 Powder sugar

* 3/4 Pure ghee or Deshi ghee

* Oil for deep fry

METHOD:--

* Place wheat flour in a bowl 

* Add Melted ghee in the middle of wheat flour and rub it by hand very well

* Make a tight dough with the help of water 

* Depending on your own choice you can make a thick roti and cook on a tawa or griddle

*Or you can make muthiya and deep fry till it comes golden brown

* In a mixer grind it in afine texture and transfer it in a bowl

* Add powder sugar & ghee .Mix very well

* Let it Churma or make  ladoo as you like

* Churma is ready. It can be served with Ghee, Dal & Bati

NOTE:-

YOU ALL TRY AND SHARE YOUR FEEDBACK.AWAITING YOUR COMMENTS

BREAD ROLL (BREAKFAST) SNACKS

BREAD ROLL (BREAKFAST ) SNACKS

Bread roll is favourite snack for everyone especially children. Mostly people like it as brunch at breakfast time. Let us try to make BREAD ROLL

INGREDIENTS :-

* 1/2 bowl cooked mix vegetable carrot, cauliflower, capsicum, french bean 

* peas or sprouts depending on your choice

* 5-6 slices of white bread or brown bread or multi grain bread
* 2 medium sized potatoes non sticky

* 1/2 tsp dry mango powder

*1/2 tsp crushed black pepper                            

                             
*1/4 tsp red chilli powder
* 1 green chilli, finely chopped
*1/4 tsp garam masala powder
*1/4 tsp cumin powder
*1/2 tsp chaat masala

*1/4tsp carom seeds

*1/4 funnel seeds

*1'' grated ginger
2 to 3 tsp chopped coriander leaves
salt as required

INSTRUCTIONS:-

* Boil the potatoes.
* When they are still warm, peel and mash them .Mix all vegetables,peas or sprouts and keep aside.
* Add the mango powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder carom seeds,funnel seeds,ginger and salt.

* Mix the whole filling well.         

* Make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.

                                         

* Take a slice of bread and dampen it with water,
squeeze the water from the bread.

* place the filling in the middle of the bread.

* Roll the bread and close the edges so as to get an even outer cover.

make all bread rolls this way and keep aside.               

* Heat oil in a kadai or wok.
* Fry the bread rolls till they become crisp and golden in colour on medium flame.
* Drain the bread rolls on kitchen paper tissues to remove excess oil.
* Serve the bread rolls with tomato sauce or green chutney

Note :-

Please share your lovely comments. Awaiting for your feedback

BAJRA KHICHDI OR MILLET RECIPE

BAJRA KHICHDI OR MILLET RECIPE

Bajra khichdi is a traditional dish and tastes delicious .we prepare it in different way from normal Khichdi recipe. In winter season we eat mostly, as its nature is warm. Cooking is the same process, but before cooking its processor takes time to prepare.

Jaggery,Ghee & Besan Kadi are the perfect combination for Bajra Khichdi.

Traditionally, this Khichdi is eaten on Makar Sakaranti,therefore, posting the same with You all. First of all we start to prepare Khichdi.

INGREDIENTS:-

BAJRA

 SPLIT MUNG DAL(PULSE)

* Bajra - 1cup

* Split Mung Dal (pulse) - 2cup

* Salt to taste

* Cumin seeds -1/4 tsp

* Ginger- Grated -1''piece

* Green Chilli -fine chopped 2

* Ghee -1tbs

METHOD OF PREPARE BAJRA

* Wash Bajra in thin strainer very well & keep aside for 1 hour

* Wash split mung dal (pulse)separately

* After one hour put bajra in mixer & grind coarsely by start and stop process

* Now, take out it  in a plate and remove its skin by skipping through a plate

*This is the main process to remove its skin,if you don't remove skin from the bajra then it will taste a little bitter. A removed skin of Bajra will have mild sweet taste

* Whenever, you make Khichdi use fresh, don't store in container or can keep in refrigerator for 15 days

METHOD OF MAKING BAJRA KHICHDI:--

* Heat Ghee in a pressure cooker

*Add cumin seeds in ghee and let it crackle

* Put ginger & green chilli,saute for 1/2 second.

* Then add 5 cup of boiled water

* Place ready bajra, split mung dal(pulses),salt in boiled water

* Close the lid and wait for 2 whistle come. Cook on low flame for five minute

* Let the cooker open itself

* Now Bajra Khichdi is ready

* Serve hot Bajra Khichdi with Ghee

NOTE :-

Try this traditional dish and write me your feedback .Your comments are welcome.

HOW TO GROW SPROUTS AT HOME

SPROUTS

Sprout is perfect for breakfast. It is very easy and simple. Health conscious people like it very much

Sharing this recipe for sprout i hope all of u like it .You can buy sprouts from market otherwise you can grow at home very easily. First of all i tell you process --

HOW TO MAKE SPROUT AT HOME:----

 INGREDIENTS:-

 1/2 cup of Channa (WholeGram)

1 cup of Moth,

1 cup of Mung

METHOD:-

1 Wash these three ingredients  & separately pour in the water bowl for six hours

2 Now drain water from channa,mung and moth

3 Tie tightly these three grains in thick clean cloth for one night

4 In summer you can hang & keep wet cloth & in winter keep in casserole and cover with warm cloth like stole or shawl that is why in winter season it is little difficult to grow grains
5 Little warmness is required for grow these grains
6 sprouts to be ready takes 1-2 days ,then check there after.

NOTE:-

Your comments r welcome .Your valuable comments are precious for me . Once again thanks for viewing my Blog

TOMATO SOUP RECIPE

TOMATO SOUP 

Tomato soup is favourite for everyone. Mostly people even children like tomato soup in winter season due to its yummy taste. Let us start to make tomato soup.

INGREDIENTS:-

• Tomatoes - 500 gm
• Carrot - 1/2 bowl (chopped)
• Ginger - 1/2” piece
• Garlic - 4-5 piece
• Small cardamom -1
• Cloves - 2-3 piece
• Cinnamon - 1small piece
• Cornflour -1tbs
• Salt to taste
• Black pepper
• Sugar - 1/2tsp
• Fried Bread cubes(crumbs)

METHOD:-

• Wash tomatoes,carrot,ginger,garlic & place in pressure cooker
• Add small cardamom,cloves & cinnamon.
• Keep pressure cooker on high flame till one whistle come.
• Switch off flame & let it cool
• Open the lid & put out all ingredients in to mixer
• Blend it & sieve by a strainer
• Prepare liquid of cornflour, make 2tsp cornflour +water
• Once again boil this  liquid mixture and add salt, black pepper& liquid corn flour
• Boil it till cook cornflour and thick soup
• Now soup is ready, add crunchy bread cubes &serve hot

NOTE :-Try out tomato soup and I will be glad to know your feedback

A REAL STORY ABOUT MAKAI KI ROTI

HOW TO MAKE MAKKI KI ROTI

Makai is also called corn. In winter, every person likes to eat different type of dishes and snacks due to its sweetened flavour. Many people face difficulty while  making Makai ki roti.  It is so easy enough to make without any problem .Today I would like to share one story in this content. My father -in -law liked makai ki roti and asked me to make one but problem is that i had no. Unknowingly he felt was that i make chapati very well.

               in winter, i sat with my neighbour  & shared my problem with her .She told me a technique about to make roti ,so i thought to share with all of u. Let us make makai ki roti

FOR  - 4people                      PREPARATION TIME : 15 minutes             COOKING TIME : 30 minutes

INGREDIENTS :-

* MAKAI flour -1/2 kg Best quality and fresh

* Fenugreek leaves -150gm washed and fine chopped

* Radish -1 shredded

* Fennel seeds -1/4 tsp

* Cumin seeds -1/4 tsp

* Salt to taste

* Red chilli -1/4 tsp

* Grated Ginger -1tsp

* Green cilli -3-4 piece fine chopped

* Ghee or oil depending on your own choice

METHOD :-

FOR MAKING DOUGH :-

* Place all ingredients in a bowl and add a little warm water slowly slowly,because fenugreek leaves and radish is itself water .Make a soft dough for chapati keep aside for 5to 10 minutes.

FOR CHAPATI :-

* Heat heavy griddle(Tawa) on high flame and spread oil all sides

* Spread a wet and clean thick cloth on plain surface of rolling plate

* Take a ball of dough & keep on it .Try to spread by wet palm of hand which will not stick on your palm when spread

* Without any problem it will spread like a roti

* Now Pick cloth with roti and shift on other hand.

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

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

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

NOTE :-

*It is very easy method to make a makai ki roti.

*Makai  flour should be fresh and good.

* Make dough with little warm water .

* You can also make plain roti depending on your choice.
You try and share your experiment through

www.facebook.com/groups/easynsimplerecipe/

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

 

UPMA (MAHARASTRIAN INDIAN DISH )

UPMA (MAHARASHTRIAN INDIAN DISH)

UPMA is Maharastrian indian dish .It is very popular as light dish in breakfast. Let us start for preparation to make UPMA.

INGREDIENTS: -

* Suji( Semolina) -150 gm =1cup,

* Oil -2 Tbs,

* Peanut -50 gm,

* Curry leaves,

* Rai seeds -1small spoon,

* Washed urad dal -1tsp,

* Gram dal -1tsp,

* 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 UPMA METHOD: -

* Heat a pan and put ghee into it,

* Add Mustard seeds ,when it temper put ginger,green chilli & curry leaves then add peanut channa dal & urad dal.Roast it till come out light brown,

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

* Put water about one cut and mix it well,

* 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 .your comments would help me for better descriptions.