BESAN KI BURFI

BESAN BURFI

To make besan burfi is very easy and delicious sweet. Without sweet any festival or special occasion cannot complete .Therefore we try to make BESAN BURFI

INGREDIENTS:-

* Gram flour - 2 cup

* Sugar - 1+1/2 cup

* Ghee - 3/4 cup

* Milk - 2 tbs

* Cardamom powder -  1/4 small tsp

* Chopped dry fruits like pistachios, cashew nut almond -you can add any dryfruits of your choice

PREPARATION:-

*Take besan in a plate, add milk and 2 tbsp ghee. 

* Mix all the ingredients with hands and strain the mixture in a steel sieve to get fine granules of besan. 

* After making even granules of besan, the taste of barfi increases many times

METHOD:-

1. Heat the ghee in a Non stick pan and melt it on high flame

2. Once ghee hot ,add the besan (gram flour)on medium flame till the raw smell disappears.

3. Mix well and make sure that there are no lumps left in the mixture

4. Roast until its colour achieves light golden brown

5. Once it is done the aroma of gram flour can smell nice

6. It will take about 10-12 minutes in roasting completely

7. Keep on stirring to avoid burning, it will roast faster on medium flame

8. when the colour of besan changed ,add cardamom powder & chopped dry fruits 

9. Mix well to achieve a balanced cardamom flavour in each slices

10. Add sugar and roast it for another 3 minutes so that the sugar releases its water and liquidates the mixture a bit

11. Grease the plate with 1 tsp ghee for all corners along with the base

12. switch off the flame

13. To solidify, place the burfi mixture in to the greased tray

14. Use a spoon to spread it evenly all over the tray

15. Keep aside this tray to cool for one hour

16. After that we will cut it in shape of burfi size

17. Seperate the walls also in the same size 

18. Now carefully take out the burfi from the plate

19. Serve it & enjoy

NOTE:- 

Try and share your experience

KHICHADI WITH MIX VEGETABLE

KHICHDI WITH MIX VEGETABLE

It is said that Khichdi is very digestive food for patient but when we make in different way, every people like it. Main ingredients of khichdi is rice & split moong dal .When we include all vegetable in khichadi , its taste increase double.Let us start to make MIX VEGETABLE KHICHDI

INGREDIENTS :-

* Rice - 1cup

* Split moong dal - 2cup

* All vegetables like carrot,cabbage, french beans, cauliflower, peas, capsicum chopped in small pieces 

* Oil - 1and1/2 tbs

* Cumin seeds less than small1/4 tsp, 

* Mustard seeds less than small1/4 tsp

* Carom seeds less than small1/4 tsp

* Asafoetida - 1 pinch

* Salt to taste

* Turmeric powder - small 1 tsp

* Red Chilli powder - 1/2 tsp

* Coriander powder - 1+1/2tsp

* Ginger + Coconut grated - 1+1 tbs

PREPARATION:-

*Wash rice, split moong dal & all vegetables in water  Keep aside

METHOD:-

1. Heat oil in pressure cooker and put cumin seeds, carom seed, mustard seeds,then add asafoetida

2. When it crackles , place rice, split moong dal & all vegetables

3. Add salt, red cilli powder, coriander powder, grated ginger & coconut .Mix it well

4. cover the lid & let the 1whistle come

5. Now on medium flame let the second whistle come

6. Turn off the flame & wait until the lid open itself

7. MIX VEGETABLE KHICHDI IS READY

8. Serve it with deshi ghee, pickles or papad as u like

NOTE:-

Vegetable can be less or more as u wish .

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Phool Makhane Ki Kheer (Lotus Seeds)

PHOOL MAKHANA KI KHEER

Phool makhana is also called lotus seed. It is very healthy and nutritious sweet dish.  Mostly people make on the NAVRATRI FESTIVAL Or when they are on fast Its taste is like that MILK RABRI and very simple recipe. Let us start to make PHOOL MAKHANA KI KHEER

Ingredients :-

• Milk - 1 liter
• Makhana (Lotus fruit) - 30-40 grams (Cut each lotus fruit in four pieces) (1 cup)
• Cashew Nuts - 20-25 (cut each cashew in 5 to 6 pieces)
• Dried Raisins - 4 tbsp (50 grams) (Remove the stems and clean with cotton)
• Almond - 20-25 (Cut them lengthwise in 7 to 8 pieces)
• Chironji (charoli) – 1 tbsp
• Sugar - ½ cup (100 grams)
• Cardamom - 5-6 (Peeled and grinded)

METHOD :-

How to make Dry fruits Kheer:-

* Take any utensil with heavy bottom and add milk. Keep it on flame for boiling.

* After the milk has boiled, put all the dry fruits in the milk and stir with the stirring spoon and mix.

* Cook the kheer on low flame for half an hour, and keep stirring after every 2 to 3 minutes. 

* When kheer  becomes thick, You can test it by letting the kheer fall from the stirring spoon. Dry fruits and milk should fall together.

* Now add sugar to the kheer and let it cook for another 3 to 4 minutes. 

* The kheer is ready now. Turn off the flame.

* Mix ground cardamom in the kheer with a stirring spoon.

* Take out the Makhana ki kheer  in a bowl 

* Serve it  either hot or cold depending on your choice

GHIYA KE KOFTA (GOURD RECIPE) SIDE DISH

GHIYA KE KOFTE

GOURD RECIPE

Now a day Every season Ghiya is available in the market either metropolitan city or village

Although every person don't like ghiya but its kofta curry is very delicious & can served with paratha, poori naan & chapati.Ghiya is also known as Gourd.Then start to make GHIYA KE KOFTE

GHIYA

INGREDIENTS:-

FOR MAKING KOFTA:-

• Gourd- 1/2 Kg
• Besan- 150 Gms
• Green Chilli- 2 to 3 finely chopped
• Ginger-1'' grated
• Fennel seeds - less than 1/4 tsp
• coriander seeds crushed -less than 1/4 tsp
• Green coriander-1 tbs (sliced)
• Salt- (According to taste)
• Oil- To fry.

METHOD:-

* Grate the Ghiya in a plate and keep  aside

* Add the ghiya, Besan,  green chilli, ginger, coriander, salt in a bowl and mix them properly. Leave the masala for 5 minutes.

 * The mixture for kofta is ready.

* Now make a ball like a small lemon from this mixture

* Put the oil in the frying pan and heat the pan. 

* Place these balls one by one in the pan. 

* Fry these balls on medium flame.

* Turnover and fry it well until it turns brown. 

*Then take out it in a plate.

* Repeat this method for preparation of rest of the koftas.

Now 

Kofta is ready

METHOD FOR GREVY:-

• Tomato- 4 (400 Gms)
• Cabbage -1/2 small piece (grated)in place of onion i used it

• Green Chillies- 2 to 3
• Ginger-1'' grated
• Curd- 1 bowl
• Oil- 1 tablespoon
• Asafetida- 1-2 pinch
• Turmeric Powder- 1/2 small spoon
• Coriander Powder- 1 small spoon
• Garam masala- 1/4 small spoon
• Red Chilli Powder- 1/4 small spoonv
• Greem coriander-1 table spoon
• Salt to taste

* Grind the tomato, green chilli and ginger in a grinder finely.

* Put the oil in a pan and heat the pan. 

* Put the cumin seed and asafetida into the pan. 

*After the cumin seed crackles then put the turmeric powder, coriander powder and red chilli into it. 

* Add grated cabbage and roast it like onion

* Fry it well with continuously stirring. 

* Now put the tomato paste into the masala and cook it until the masala leaves the oil around the sides of spices. 

* Add the curd into the masala and continue stirring. 

* When it starts boiling, pour one glass of water into the masala. 

* Continue stirring till it boil again.  

* Mix the salt and garam masala into the masala.

* Now add kofta into the gravy and boil the gravy for 2 to 3 minutes. 

* Turn off the flame. 

* Take out the Ghiya Kofta Curry in a bowl and garnish it with the chopped green coriander leaves. 

*Now Ghiya kofta curry is ready

NOTE:-

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NAMKEEN SEVIYAN (SALTED VERMICELLI) BREAKFAST SNACKS

NAMKEEN SEVIYAN

SALTED VERMICELLI

Namkeen Seviyan is very tasty recipe It is also called vermicelli. Due to less oil people prefer it as light snacks in the breakfast time.In this recipe either more vegetables are used or less depanding on your choice. Let us see how to prepare Namkeen Seviyan.........

INGREDIENTS: -

* Roasted Sevinyan 2 cup,

* Green pea 1/2 cup,

* Carrot 1piece,

* French beans 50 gm,

* Cabbage small,

* Cauliflower small,

* Capsicum,

* Green chilli 2 piece,

* Grated ginger,

* Lemon 1,

.For TADKA: -

* 2 Tbs oil,

* Cumin seeds,1/4 teaspoon,

* Asafoetida,a pinch,

* Turmeric,1/4 tsp,

* Salt to taste,

* Red chilli powder,

* Raisins,20-25.

For GARNISHING: -

* Coriander  leaves (washed),

* Nylon sev made by wheat flour accordingly choice.

PREPARATION: -

* Cut all vegetables in equal size of pea  and wash,

* Wash coriander, green chilli & cut it,

* Grate ginger 

METHOD: -

Heat a pan & oil. Now add cumin seeds & asafoetida.when it tampered ,then add ginger & green chilli, turmeric powder.Add cabbage,carrot french beans,cauliflower,potatoes,peas and  shoute on midium flame till it take out brown on colour. Add salt, red chilli powder. At last add seviyan and 3 cup of water mix with vegetables .When dry water from seviyan then turn off the flame & put raisins, lemon juice.

Garnish with coriander leaves, or nylon sev as u wish.

Serve it with chutney.

NOTE :-

Roasted vermicelli is available in the market,if u don't get then u can take plain vermicelli and roast at home.

GARLIC KHEER

GARLIC KHEER

Never heard about GARLIC KHEER. It is new one recipe for some people therefore i am sharing this very easy & simple recipe. 
This garlic kheer is very traditional and bengali recipe that in ancient time Hakim, Vaidhy (Aurvedic doctor) prefer it in treatment of heart problem, blood pressure and also dissolving the cholesterol. It should be avoid in summer season but you can easily use this GARLIC KHEER in winter and rainy season if your system is not very hot. Let us start to prepare Garlic kheer

INGREDIENTS:-

• Milk – 2 liter  (full cream)
• Garlic pods (thick & peeled) – 500 grams
• Ghee – 1 tbsp
• Cashew nuts – 10 (Cut each Cashew into 6-7 pieces).
• Raisins (Kismis) – 25-30 Cleaned
• Sugar – 80-100 grams (less then ½ cup)
• Cardamom – 4-5 (Peel and ground).
• Almonds – 4 (chopped into thin stripes)

How to cook Garlic kheer

* Put milk for boiling in a thick-bottomed pot.

* Peel the skin from the garlic cloves, wash it in alum water for 2 - 3 times

* Add ghee and when ghee melts add garlic and milk Stir constantly and you can also boil  2 - 3 times in water with vinegar. Basically it's smell removes and taste would be very good.

* When the milk starts boiling,  Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the garlic and milk are mixed well with each other and acquire a thick consistency. Add sugar to the Kheer and let it cook for 3-4 minutes.

* Add cashew nuts & raisins.

* Consistency of garlic kheer should be like milk rabdi. The Garlic Kheer is ready. Turn off the gas, add the cardamoms to the kheer and mix well. Take out the kheer into a serving bowl and garnish it with the almond stripes. Mouth drooling garlic kheer is ready. Serve it warm or cold after your dinner as a sweet dish.

Suggestion:-

Garlic kheer can also be prepared in condensed milk. If using condensed milk then avoid adding sugar or add in very little quantity.

Add any dry fruits ar per your preference or taste.

You can also watch the recipe video GARLIC KHEER

NOTE :-

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PANEER TIKKA

ROASTED PANEER TIKKA ON TAWA

PANEER TIKKA

INGREDIENTS:-

* 250 gm -Paneer

* 100 gm -Curd

* 3/4 -salt 

* 2 tbs -ghee or butter

* 1/4 small tsp -black pepper

* 1/2 tsp -cumin powder

* 1/2 ‘’ piece -ginger paste

* 1 green capsicum

* 2-3 Tomato

* 1 small tsp chat masala

* red chilli adjust your taste

* 2 tsp Green coriander leave  finely chopped

* 1 lemon divide into 4 for garnishing

METHOD:-

* cut paneer in to square cubes

* Mash curd in a bowl and add salt ,black pepper ginger paste  and make paste

* Dip all paneer cubes in curd paste ,with covering keep aside for 1/2 hour

* Now take out all paneer cube from curd and place in plate .keep it in refrigerator for 1-2 hours

* On the other side wash capsicum & cut in square pieces without seeds

* Heat ghee or butter as you like in non stick pan or tawa & roast 4-5 paneer cubes on low flame 

* And in the remaining ghee add ginger paste,cumin powder stirring continuously 

* Then add capsicum pieces in it & cover it for 1 minute

* At last add paneer, tomato, chat masala & chilli powder

* Mix all thing in all ingredients for 1 minutes

* Now paneer tikka is ready. Serve in a plate and garnish with coriander leaves & lemon