SARSON KA SAAG RECIPE (GREEN MUSTARD LEAVES RECIPE)

SARSON KA SAAG

In winter season SARSON KA SAAG is always available in the market.  Its best compliment goes with MAKKI KI ROTI and Jaggery(gur). When we eat butter along with sarson ka saag, its taste increase double. Then let us see how to make sarson ka saag at home.

INGREDIENTS:-

* Green sarson ka saag - 500 gm

* Spinach - 200 gm

* Bathua - 50 gm

* Tomatoes - 250 gm

* Ginger - 1'' piece

* Green chillies - 2 or 3

* Oil -2 tbsp

* Asafoetida - 2 pinch

* Corn flour - 1tbsp
* Carom seeds - 1/4 tsp
* Salt to taste
* Red chilli powder - 1/4 tsp
* Butter - 1 tsp for garnishing

METHOD:-

1. First of all clean sarson ka saag and place in strainer. Wash it properly under the open tap water.
2. Chop the leaves into pieces and place it with 1 big cup of water in the pressure cooker
3. Close the lid and let one whistle come and then switch off the flame
4. Let the lid of cooker open itself and take out the boiled saag into bowl for cooling it.
5. In the meantime make fine paste of tomatoes, ginger and green chillies
6.  Heat a kadai and pour oil in it. Now add carom seeds and asafoetida in hot oil.When it roasted put corn flour. After roasting for one second , put the tomato paste and red chilli powder.
7. On the other side grind the boiled sarson saag in coarsely form not in fine paste
8. Fry the spices till oil separates from all sides of gravy. Now add ground sarson saag, one glass of water and salt into tomato gravy. Stirring and mix it well.
9. When one boil comes, cook it for ten minutes on low flame
10. Now sarson ka saag is ready.
11. Garnish with butter or ghee and served with Makki ki roti

NOTE:-
If you like onion and garlic then you can fry along with the tomato paste. Please leave your feedback about my blog, it would help to improve my blog.

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Clean mustard leaves properly and wash them twice with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, also pour 1 small bowl of water and boil. After 1 whistle goes off, turn off the gas and let all of the pressure escape from the cooker.

SARSAON KA  SAG

500 gms desi sarson.. 300 gms palak 150 gms bathua. Ye approx hai upar neeche bhi kr sakti ho.. Sabko achhe se cut kro dho lo aur phir garlic ginger and green chilly paste daal ker boil krne ke liye rakh do.. Ek whistle ke baad sim per fifteen min.. Jab boil ho jaye tab thoda thanda hone ke baad mixer main grind kro just start stop.. Bilkul mahin mat krna.. Ab is poore saag main two tablespoons makke ka aata thode se paani main ghol kr mix kr dein aata kam bhi kr sakti ho.. Paani bhi add kr lena ab saag main aur iss open hi boil krne rakh do.. Ab alag pan main desi ghee jyada sa add kro one big onion chopped krke add kro... Bhoono.. Three desi tomatoes add kro add salt dhaniya powder garam masala and heeng.. Mix it bhoono and jab ho jaye tab saag main mix kro fifteen twenty min tak sim per pakao.. Paani apne hisaab se rakhna jyDa gaada na ho na patla.. Garam masala zra sa dalta haiMakki ki roti

OKRA RECIPE( BESANI BHINDI MASALA)

OKRA RECIPE(BESANI BHINDI MASALA)

Bhindi is also called OKRA. Bhindi is a signature southern ingredients like fried bhindi,pickled bhindi grilled bhindi and stuffed bhindi etc. Today we would make Besani bhindi masala.

INGREDIENTS:-

Bhindi Masala

INGREDIENTS:-

* Bhindi - 250 gm

* Oil - 2 -3 tbs

* Asafoetida - 1 pinch

* Carom seeds - 1/2 small tsp

* Turmeric powder - less than 1/4 small tsp

* Gram flour (Besan) - 2 tbsp

* Coriander powder - 1 small tsp

* Fennel powder - 1 small tsp

* Red chilli powder - 1/6 small tsp

* Garam masala - less than 1/4 small tsp

* Mango powder - 1/4 small tsp

* Coriander leaves — 1tbs chopped

* Salt to taste

METHOD:-

1. Wash Bhindi & let it leave in a strainer for 1/2 an hour that dry water from bhindi

2. Remove the stalks from upper side of bhindi.

3. Cut all bhindi into small sizes

4. Heat oil in a Kadai, add carom seeds  and asafoetida & let it crackle

5. Put turmeric powder, besan and roast it for 30 seconds. 

6. Add bhindi in it & let it cook. Keep stirring after 2-3 minutes

7. When it tender, put salt,fennel powder, garam masala, mango powder & red chilli powder. Mix it on high flame. Roast it by keep stirring for 2-3 times

8. Cover & cook for 2 minutes 

9. Now open the lid and keep stirring by spoon 

10. Bhindi would be ready in 5-6 minutes

11. Now take out in a bowl and garnish with green coriander leaves

NOTE:-

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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

Go to link for DAHI WADA

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