DIWALI FESTIVAL RECIPE SWEETS AND NAMKEEN

DIWALI FESTIVAL SWEET AND NAMKEEN RECIPE 

Go to link for besan burfi

Go to link for besan ladoo

Go to recipe link of Bottle gourd burfi

Goto recipe link for Sweet Boondi

Go to recipe link for coconut mawa ladoo

Go to recipe link for Spongy Rasgulla

Go to recipe link for Gulab Jamun

Go to recipe link of Eggless chocolate chip muffin

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Go to recipe link for Besan sev

Go to recipe link for Butter cookies

Go to link for papdi

Go to link for Gajar Halwa

Go to recipe link for Kaju burfi

WHOLE WHEAT FLOUR BUTTER COOKIES (WITHOUT OVEN)

WHOLE WHEAT FLOUR BUTTER COOKIES

(WITHOUT OVEN)

WHOLE WHEAT FLOUR BUTTER COOKIES or you can say ATTA BUTTER COOKIES too. But you can use all purpose flour in spite of whole wheat flour in this recipe depending your choice.

My main purpose is sharing this recipe that many people want to know HOW TO BAKE WITHOUT OVEN . I made these cookies in heavy kadahi. So let us see how it is possible by simple method.

INGREDIENTS:-

* Whole wheat flour  or all purpose flour - 1 cup
* Powder sugar - 4 tbsp
* Melted butter/ ghee - half cup
* Milk - 1/4 cup
* Baking soda - 1 pinch
* Cashewnut/ Almond - for topping as you like

METHOD:-

1. Place whole wheat flour, powder sugar, melted butter or ghee and baking soda in a bowl. Mix it very well.
2. Now add milk and make dough. Make small ball from this dough and lightly press it on palm giving shape of cookie and put cashewnut on topping of all cookies
3. Grease a plate and put all cookies on it.
4. Preheat heavy bottom kadahi for a while on high flame and place a stand in the middle of kadahi
5. Keep cookies plate on stand for baking. At this time gas flame should be low

6. Cook it for 20 minutes on low flame.
7. Now it is time to check by inserting a toothpick, if it doesn't stick or comes out clear then it is ready.
8. Let it cool and store it in airtight container
9. Ready to EAT and ENJOY

NOTE:-
* Instead of wheat flour can be used maida(All purpose flour)
* instead of kadahi can be used pressure cooker cover with lid but without whistle

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

SINGHARE (CHEST NUT)KE LADDOO/ NAVRATRI RECIPE/SWEET DISH

SINGHARE/CHESTNUT LADDOO/NAVRATRI RECIPE

SWEET DISH

The taste of SINGHARE LADDOO is very awesome and very healthy. Mostly it is made on phalahari fast.Method of making ladoo is same just like besan laddoo. Let us see how to make SINGHARE KE LADDOO

INGREDIENTS:-

* 2 cup - Singhara flour 

* 1 cup - Powder sugar

* 1 cup - Ghee

* One pinch of cardamom powder

* Some small pieces of dry fruits + resin

* 2 tsp - roasted sesame seeds

METHOD:-

Method :-

1. Heat the heavy bottom of karahi & put 1 cup of ghee.
2. Add singhare ka atta (chestnut flour) & keep stirring on medium flame.
3. When singhara flour roast, keep stirring
4. When  singhare ka atta roast completely then turn off  the flame.
5. Now add powder sugar,cardamom dry fruits and resin.
6. Let it cool and when mixture reaches on warm condition.
7. Start to make beautiful round ball & roll or garnish with roasted sesame seeds. 9 -10 piece of ladoo will make in this mixture.
8. Serve on a plate

Suggestions:-

1. Always roast singhara flour  on medium or low  flame. Never cook on high flame because taste will bitter.

If you like my recipe, plz leave your lovely comments.

PHALAHARI CHEELA OR DOSA(NAVRATRI RECIPE)

PHALAHARI CHEELA OR DOSA(NAVRATRI RECIPE)

 This is phalahari cheela or dosa and you can call NAVRATRI RECIPE. It is made of two flour of  Chestnut (Singhade) and Buckwheat (Kuttu).Today let us see what ingredients is needed in this recipe

INGREDIENTS:-

* Singhare ka atta (Chestnut flour) - 1 cup

* Kuttu ka atta (Buckwheat flour) - 1 cup

* Rock salt or black salt as taste

* Black pepper - less than 1/4 tsp

* Green chilli - 2 finely chopped

* Ginger (Grated) - 1'' piece

* Spinach (Palak) - 250 gm washed and finely chopped

Method :-

* Place all ingredients  in a bowl

* Make a paste with help of water,consistency of batter should be thick like pakora batter. For setting this batter keep aside for 10 minutes setting

* Heat griddle (tawa) on high flame and put some oil to grease the tawa,

* Switch the flame on medium before you put the mixture on griddle.

* Put mixture on tawa and spread it in round shape properly

* Put some oil around chilla. when chilla gets colour change of colour brown, flip it and cook another side.

* Cook it both sides till it get some crisp.

* Take out  and serve it with  CORIANDER CHUTEY or curd

NOTE:-
If you like my recipe plz leave your comment.