CARROT & YELLOW PUMPKIN KI KHEER

CARROT & YELLOW PUMPKIN KI KHEER

GAJAR & SITA PHAL (PETHA ) KI KHEER

Very healthy & refreshing dessert is made by carrot & yellow pumpkin. First time i tried at Gulati restaurant & liked it. I made it at home that was awesome in taste.Today i thought to share this delicious recipe to all my blog readers. Pumpkin (Yellow) is also called Petha,Kaddu & Sitaphal In different places in India. Let us start to make CARROT & YELLOW PUMPKIN KI KHEER

INGREDIENTS:-

* Full cream milk - 1ltr

* Carrot (Gajar) - 200 gm              

* Yellow pumpkin - 200 gm

* Sugar - 100 gm

* Almond - 6-7 

* Cashew nut - 5-6

* Raisin - 10-15

* Cardamom - 2-3 crushed

PREPARATION:-

* Peel carrot & yellow pumpkin, then wash

* Grate carrot & yellow pumpkin                        

* Almond dip in water for 6-7 hours and finely chopped all dry fruits

METHOD:-

* Boil grated carrot & yellow pumpkin in pan or pressure cooker

* Place milk in another pan and boil it

* When milk boils, add cooked carrot and yellow pumpkin in it

* Let simmer the milk on low flame & keep stirring in between without any mistake

* when kheer becomes thick, you can test by letting the kheer fall from stirring spoon

* Milk, carrot & pumpkin should fall together

* Now add sugar into kheer & let it cook for 2-3 minutes

* Now kheer is ready & turn off the flame

* Mix all dry fruits, raisin & cardamom powder

* Chill the kheer in refrigerator and serve in a bowl

NOTE:- I didn't use kesar but if you can add for flavour. Without adding kesar colour of kheer is superb.  Try & share your experience 

LACCHA PARATHA (FLAT BREAD)

LACCHA PARATHA

LACCHA PARATHA is very soft and layered flat bread. I thought to make laccha paratha would be complicated but i was wrong. Process of  making laccha paratha is very easy & want to share with my blog readers. Come and start to make LACCHA PARATHA

INGREDIENTS:-

* Whole wheat flour - 1 cup

* Oil or ghee - 1tsp

* Salt to taste

* Carom seeds - 1/2tsp

* Butter or ghee for applying on paratha

* Wheat flour for dusting

PREPARATION :-

* Place wheat flour in a bowl and add oil or ghee, salt and carom seeds

* Mix well and try to make crumbling consistency

* Add water to make the dough like smooth and hard

* Cover it for 10 to 15 minutes

* After that make a round ball from the dough to make a bigger roti by rolling pin

* Now apply ghee or oil on it and then dust on flattened bread with wheat flour

* Cut the strips of flattened bread 

* Start to fold strips one by one until the whole bread is folded in a circle

* Try to make flatten bread very carefully with a rolling pin putting less pressure

METHOD:-

* Heat griddle or pan on maximum flame

* Put rolled bread on griddle and cook it for about 30 second 

* Flip the paratha and repeat on other side

* Cook evenly both sides and prepare all paratha by applying ghee or oil

* Serve hot with any favorite vegetables

NOTE:-

Try and share your experiments or doubts. i would try solve your doubts.

RADISH LEAVES PARATHA (MULI KE PATAON KA PARATHA)

RADISH LEAVES PARATHA

MULI KE PATAON KA PARATHA

RADISH is english version of MULI that is available in many different colour. It is used in salads, & vegetables.Its leaves is also used in vegetables and paratha Today we make MULI KE PATAON (Leaves) ka paratha. Let us start

INGREDIENTS:-

• Radish with green leaves :- 2
• Salt - 1/2tsp
• Carom seeds - 1/4 tsp
• Ginger grated - 1/2” piece
• Green chilli finely chopped
• Mango powder - less than small 1/4 tsp

METHOD :-

• Separate Radish leaves & finely chop
• Wash thoroughly in water & keep aside in strainer till all water drain out
• Now place radish leaves in a bowl & mix all spices very well
• Make a dough of wheat flour with the help of water .Cover & keep aside for fifteen minutes
• After that take a dough like lemon size & roll it by rolling pin 
• Now take a little mixture and fill in the rolling chapati 
• Pick all sides of chapati and close
• Again roll it 6’’diameter and cook both sides by apply oil
• Now serve hot with chutney

NOTE:-

You try & share your comments 

EGGPLANT FRITTER ( BRINJAL PAKODA ) BEGAN KA PAKODA

EGGPLANT FRITTER( BRINJAL PAKODA)

BEGAN KA PAKODA

BRINJAL is also called Eggplant or Began . BRINJAL PAKODA (FRITTER) is made a snack in India . Its always good to eat a home made pakoda for better health. At sweetshops in India, the oil is reheated every time if something is to be heated or cooked. Everything is cooked in same oil, changes the texture of the oil and every cooked item leave its flavour which doesn't bring the right taste of  pakoda, that we can call fritter as pakoda too. I prefer to cook at home and tasty enough  not to resist. 

Let us prepare BRINJAL FRITTER

INGREDIENTS:-

* 8-10 small brinjal cut into round shape

* 1 cup -Besan or gram flour

* 2 tbs -Rice flour or cornflour

* ½ tsp -Red chilli powder/lal mirch powder

* ½ tsp -Turmeric powder/haldi

* ½ tsp -Garam masala powder

* ½ tsp -Ajwain/carom seeds

* ⅔ to ¾ tsp -Salt or add as required

* 1''-Ginger (grated)

* 2 Green chilli finely chopped

* ¼ cup -Water

METHOD:-

* Place gram, rice flour or cornflour & all ingredients in a bowl

* Make liquid batter ,consistancy like thread with the help of water as shown in picture & keep aside for 5 minutes for setting

* Heat oil in kadahi (wok) on medium flame

* Dip round piece of brinjal in batter 

* Place in Kadahi & deep fry  in oil till they becomes crispy & golden in colour

* Drain all pakoda and place them on a kitchen paper towel so that extra oil is absorbed.

* Fry the pakoras in batches this way. When done keep all of them aside.

*Serve hot EGGPLANT PAKODA with green coriander chutney or tomato sauce as you like

NOTE:-

Try these EGGPLANT PAKODA and share your comment 

KACCHE AAM KI LAUNJI (RAW MANGO LAUNJI)

KACCHE AAM KI LAUNJI

RAW MANGO LAUNJI

In summer mango is available in the market . In the world everyone like its flavour in any form. Different kind of recipe is made like mango shake,mango chunda, launji, pickle, muoraba, jam, mango panna,kulfi, ice cream & mango cake. In Gujrat Mango chunda is made by grated raw mango & in U.P, Rajasthan raw mango launji is made in summer season. Let us start to make KACCHE AAM KI LAUNJI

INGREDIENTS :-

• 4 - Big raw mangoes
• 1 tbsp punch phoron masala
• 1 tbsp coarsely grinned punch phoron masala
• 1 tbs oil
• 8 tbsp sugar or jaggery
• 1 tsp black salt
• Turmeric powder - less than small 1/4 tsp
• 1/2 tsp red chilli powder
• 1- 2 pinch garam masala

METHOD:-

1 Peel mangoes and cut into small slices. 

2 Roast 1 tbsp masala and coarsely grind it and keep aside. 

3 Now heat oil in heavy  bottom pan

4  Then add 1 tbsp punch phuran whole masala let it splutter 

5 Add mangoes cook for a minute & add the grinned masala, red chilli powder , turmeric powder, sugar and salt 

6 Mix well. You can use jaggery in place of sugar.

7  Let the sugar dissolve then add water to it, just enough that mangoes are cooked. 

8 Keep the flame on medium and cook till the water evaporates and mangoes become soft. It takes about ten minutes 9 in last add garam masala & cover for few seconds

10 Now the chutney is ready.

11 Serve it with parantha , nan, rice,bread as you wish & enjoy 

NOTE:-

Please leave your feedback.Your comments are welcome

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

VEG MANCHURIAN (CHINESE DISH)

VEG MANCHURIAN

VEG MANCHURIAN is chinese dish that is best combination of NOODLES & RICE. Baby corn manchurian is also made by same method. In spite of veg balls baby corn dip in the grevy and baby corn manchurian is ready as starter. Baby corn recipe would share later on. Today i would share VEG MANCHURIAN RECIPE

INGREDIENTS FOR MAKING VEG BALLS:-

* 1 cup grated carrot
* 1 cup finely chopped cabbage
* ½ cup finely chopped bell pepper
*¼ cup finely chopped spring onion/scallion greens
*½ tsp  black pepper powder
*2 tbsp all purpose flour/maida
*2 tbsp cornflour
*salt to taste

METHOD FOR MAKING VEG BALLS:-

* Place all ingredient in a plate & mix well.Keep it aside for 15 minutes.

* No need to add extra water because moisture from vegetable comes automatically in dough

* Start to make ball from this dough

* Heat oil in kadahi and fry these ball untill get golden brown

FOR MAKING SAUCE GRAVY :-

INGREDIENTS:-

* Chop all vegetables like cabbage,carrot capsicum

* 2 tbsp onion
* 1 tbsp finely chopped celery (optional)
* 1 tbsp ginger
* 1 tbsp garlic
* 1 or 2 green chilies
* 1 cup of tomato paste or tomato puree 1/2 cup
* 1 tbsp corn flour dissolved in 2 tbsp water
* ½ tbsp soya sauce
* ½ tbsp vinegar
* 1 or 1.5 cup water or vegetable stock
* ½ tsp freshly black pepper powder
* Salt to taste
* Sugar to taste or maggi hot & sweet sauce

METHOD :-

* Heat oil in pan & add garlic ginger paste

* Put chopped onion and fry for few seconds. when it gets transparent, add vegetables 

* Fry all vegetables on high flame until it get tender

* take out all cooked vegetables in a bowl

* Place tomato paste or puree in hot oil and cook till it leaves oil around the sides

* Add 1 or 2 cup of vegetables stock or water of boiled rice .The taste of gravy becomes double.Plain water is optional.

* Add the crushed ½ tsp freshly  black pepper  powder and ½ tbsp soy sauce

* Mix well and the let the sauce cook for 1-2 minutes.

* Now slowly add the cornflour paste (1 tbsp corn flour dissolved in 2 tbsp water

really stir well and make sure no lumps are formed. the sauce will begin to thicken now.

* Add ½ tbsp vinegar, salt, sugar or maggi hot & sweet sauce and the veg balls to the sauce and gently stir. simmer for a minute.

* Serve veg manchurian hot garnished with some green coriander leaves. 

* Veg manchurian goes well with veg fried rice, plain rice and even bread or the indian chapati.

NOTE :-

In chinese dish spring onion ,celery ajinomoto etc is used . I made veg manchurian without these ingredient but  You can to add  easily as per your choice

Please share your comments