ALOO GOBHI MATAR KI SABJI

ALOO GOBHI MATAR KI SABJI

Aloo, Gobhi, Matar is side dish that is best combination of Puri, Paratha, & Chapati

It is quick, easy, simple & tasty vegetable to serve for someone. Let us try to make this vegetable

Cook time: 10 mins Prep time: 15 mins

Total time: 25 min

Ingredients

• 2 Medium size potato cut in to small size
• 1 cup of cauliflower florets
• ½ cup of green peas
• 1 tsp carom seeds
• 1 pinch of asafoetida
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• 1 tsp red chilly powder
• 2 tsp oil
• 1''piece ginger(grated)
• 2 stems of coriander leaves
• Salt to taste

METHOD:-

1. Clean cauliflower florets in salt / turmeric water.
2. Heat oil and fry carom seeds,asafoetida, grated ginger. Add Potato saute gor 4-5 minutes then add cleaned cauliflower florets. Saute it and keep closed for 2 minutes.
3. Add green peas, saute it and again keep closed for 1 min. No need to add water.
4. Add all powders, sliced tomato and chopped coriander leaves. Stir well and keep it closed for final 3-4 minutes.
5. Cauliflower will get cooked from the moisture of tomato. Once potato peas and cauliflower are cooked, remove from heat.
6. Now garnish with coriander leaves & serve  with puri ,chapati, paratha 

NOTE:-

Please give your valuable comments 

BESAN SEV

BESAN SEV

BESAN SEV IS VERY TASTY AND CRISPY SNACKS

It is also available in the market but we can easily  make at home too. Let us see HOW TO MAKE BESAN SEV AT HOME

INGREDIENTS :-

* Besan (Gram flour)--200gm (2 cup)

* Refined Oil -50gm (1/4 cup)

* Salt to taste

* Black pepper coarsely -1/4 small tsp

* Carrom seeds - 1/4 small tsp

* Laung (Clove) - 4-5 coarsely

* Cinnamon - 1'' coarsely powdered

* Baking soda - less than small tsp

METHOD:-

* Sieve gram flour in a container with the help of thin strainer

* Mix salt, baking soda, oil, black pepper,cinnamon, clove(laung) & carrom seeds

* Make dough with the help of water. Dough should be a little harder than chapati dough

* Cover it with a wet cloth for 10 minutes 

* Now dough is ready for making besan sev

* Heat oil in wok (Kadahi) For checking oil temperature leave a small piece of dough in oil,if it comes up immediately over oil, it means oil is ready for frying

* Ladle (Jhava) is used for making besan sev in thick or thin both holes  as per choice

* Place ladle (jhava ) on kadahi & take out a small dough piece 

* Put it on ladle (Jhava) and press it by your palm

* Besan sev will be started to drop in Kadahi.If besan sev sticks with ladle then cut it by knife

* When besan sev fries one side then change other side. Oil should be hot otherwise it would be more oily.

* When Besan sev becomes light golden brown both side ,take out from oil

* By repeating this process you can make all besan sev from the dough

METHOD BY MACHINE

* You can use machine to make besan sev it is available in the market 

PROCESS

* Fill the dough in machine and close the lid

* Put the machine on Kadahi and press the piston by hand

* Besan sev will be started to drop in oil

* Frying method is same. Let it cool & crispy then fill in container 

* Either Serve it hot and fresh or let it cool & crispy then fill in a container

NOTE:-

* Try to make besan sev at home  and give your feedback .Your comments are always welcome

#Papdi #Chat #Snacks

HOW TO MAKE PAPDI AT HOME

Papdi is very tasty & crispy therefore people enjoy it as snacks along with tea. It is available in every corner of the city. It is also served with curd.Everyone loves to eat. Curd and papdi is best combination & the important part of mouthwatering chat recipe in india. That is very famous street food. So let us start to make papdi at home

INGREDIENTS

For papdi :-

• Plain flour / Maida – 1 cup
• semolina (suji) – 1 cup
• Salt to taste
• Oil for deep fry
• carom seeds-1/4 less than small tsp

METHOD:-

• In a bowl add all  ingredient and mix well.
• Add just a little water at a time and knead to get smooth dough.
• Cover with a damp cloth and allow to rest for 20 minutes.
• After the dough has rested, divide it into equal-sized balls like small lemon.
• Roll out into a small ball. Prick with a fork all over other wise it will fry as puri not papdi . Repeat till all the dough is used up.
• Heat oil for deep frying, in a deep pan on a medium flame. When hot, place the Papdi a few at a time and fry till crisp and  golden light brown
• Drain and keep on paper towels. Repeat till all Papdi are made. They can be stored for a few weeks in an airtight container

NOTE:- If you like my recipe please leave your comments that is very precious to me

Split Moong Dal Paratha

DAL PARATHA

Dal Paratha is best described as Indian stuffed flatbread. This delicious bread is filled with cooked split Moong dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. Let us start to make Dal Paratha

Ingredients:

For DOUGH :-

• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1 tablespoon oil
• About 1/3 cup lukewarm water

• For FILLING

• 1/2 cup split Moong dal, available in Indian grocery stores
• 1/2 teaspoon salt
• 1 teaspoon fennel seed powder, (saunf)
• 1/2 teaspoon red chili powder, adjust to taste
• 1/8 teaspoon asafetida (hing)
• 1 inch piece Ginger (chopped)
• 2-3 finely chopped green chillies
• 1/4 cup whole wheat flour, for rolling
• 2 tablespoons oil for cooking paratha

Method:-

For DOUGH:-

1. Mix the flour, salt and oil.
2. Add the water slowly, mixing with your fingers as you pour.
3. Dough should be soft, do not knead the dough.
4. Cover the dough and let it sit for at least fifteen minutes.

FOR FILLING:-

1. Boil the Moong dal with two cups of water on medium high heat. After dal comes to boil, reduce the heat to medium and let it cook until dal is very soft. If needed add little more water. Strain the dal removing the excess water if needed.
2. consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to do the filling, then stir fry the dal to bring to the right consistency. If it is too dry and crumbly add little water.
3. In a bowl mix dal with salt, fennel powder, chili powder and asafetida. Add the pepper and salt to taste. Set aside 

HOW TO MAKE PARATHA:-

1. Divide the dough and filling into eight equal parts and form into balls.
2. Roll dough ball lightly in dry flour and roll into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes.
3. Meanwhile heat an iron or other heavy griddle on medium high heat until moderately hot. To test, sprinkle water on the griddle If the water sizzles right away, the griddle is ready.
4. Press the filled ball lightly on dry flour from both sides.
5. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into seven-inch circle.
6. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
7. After a few seconds, drizzle half teaspoon of oil over the paratha. Flip the paratha and put again half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help paratha to puff.
8. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
9. Parathas are best served hot and crispy. They will be soft as they cool off.
10. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Re-heat using a griddle or oven. But they taste great at room temperature.

NOTE:- you can enjoy Moong Dal paratha with Dahi, GREEN CORIANDER CHUTNEY, Aaloo ki sabji or tea as breakfast. Your comments r welcome

PANCHRATAN OR PANCHMEL DAL (PULSES)

PANCHRATAN DAL OR PANCHMEL DAL (PULSES)

PANCHRATAN DAL OR PANCHMEL DAL

 Panchmel Dal or Panchratan dal is very important dish Of Rajasthan that is perfect combination for Churma & Roti.This dal is cooked by five different type of dal equallyIn one time. Its flavour is very delicious..Let us start to make PANCHRATAN DAL.

For - 4 Members      Cooking Time - 30 Minutes

INGREDIENTS :-

• Tuvar dal(Arhar) - 25gm
• Mung dal - 25gm
• Urad Dal - 25gm
• Channa Dal - 25gm
• Masur Dal - 25gm 
• Salt to taste

FOR TADKA :-

• 2Tbs - Ghee
• one pinch - Asafoetida
• 1/2 tsp - Cumin Seeds
• 4 - Clove
• 6-7 -Whole Black Pepper
• 2 Piece - whole Red Chilli
• 1’’ Piece - Chopped Ginger 
• 2 Piece  - Green Chilli (Chopped)
• 1 Tsp - Coriander Powder
• 1/2 tsp - Turmeric Powder
• 1Tbs - Finely Chopped Green Coriander Leaves

HOW TO MAKE PANCHRATAN DAL:-

• Clean & wash all dal and dip in water for 1/2 hour
• Place dal in cooker & add salt,turmeric powder and 1 cup of water .Close the lid and cook until one whistle come.
• Switch off the flame and let open the lid itself.
• Grind coarsely all spices (Black pepper, Cloves
• Heat oil in a pan and put cumin seeds and asafoetida
• When it crackles, put torn whole red chilli and coarsely grinned spices along with chopped ginger and green chillies
• Roast it for few second and mix boiled dal in this pan
• Let cook until it mix very well,If water is more required then put hot water.Mix well and switch off the flame
• Put half  green coriander leaves & mix.
• Now Panchratan dal is ready.
• Garnish by coriander leaves on top of dal & served with CHURMA, ROTI,NAN & RICE

NOTE :-

Pls share your feedback ,i will be very happy to get your precious  comments

SWEET BOONDI

SWEET BOONDI

SWEET BOONDI

Boondi ladoo are the favourite of all and are prepared for any religious or any special occasion.Let us start for making Bondi

INGREDIENTS:-

• Gram flour - 1 cup
• Sugar - 1.5 cup
• Green cardamom 
• Oil - 1 tbsp (for mixing in gram flour mixture)
• Desi ghee - for frying boondi

PREPARATION:-

* Strain gram flour in a container  & Add ½ cup water to make a thick paste.

* Add a little  water at a time in gram flour  ,keeping stir until all lumps gets dissolved and to make consistancy quite smooth .

* Mix 2 teaspoons oil in batter and beat it.  Cover for 10-15 minutes  to keep ready to make now. 

HOW TO MAKE SUGER SYRUP:-

* Take sugar in any utensil and add 1 cup water into it. 

* Cook on gas flame, Let the sugar melt completely. After sugar gets dissolved cook for 3-4 more minutes and then check. 

* Take 1-2 drops of syrup in a bowl, make it cool down and check with help of your thumb and forefinger. It should have one thread consistency. 

* If thread is not formed cook syrup for 1-2 more minutes.

* Sugar syrup for ladoo is ready.

HOW TO MAKE BOONDI:-

* Heat oil in a pan on gas flame. Stir the gram flour mixture for one more time nicely.

* Place the ladle 6-7 inch above the pan and pour gram flour batter on top of it with help of a spoon. 

* Mixture falls in the pan and boondi gets ready. Fry until boondi turns golden brown in colour. Like wise fry all boondi.

* Now add boondi in the syrup and mix cardamom powder nicely. Soak the boondi in syrup for ½ hour. Boondi will absorb syrup into it.

NOTE :-

If You try and like, then give your feedback and comments 

GREEN PEA (SOUP)

SOUP OF GREEN PEA 

MATAR KA SOUP

Now-a-days green peas is available in the market.In winter season taste of pea is sweeten & people like it to see its nice colour.To make of peas soup is very easy & simple. Let us start to make MATAR KA SOUP

INGREDIENTS :-

* GREEN PEAS -1 CUP

* GINGER -1''GRATED

* GARLIC CLOVES- 4-5 PIECE CHOPPED

* BUTTER -2 CUBES

* CUMIN SEEDS -A VERY LITTLE

* BLACK PEPPER AS PER TASTE

* SALT TO TASTE

* LAUNG (CLOVE)- 2-3NO

* CINNAMON

* MILK -2-3TBLS

METHOD:-

* PLACE PEAS,CLOVES,CINNAMON & SALT IN PRESSURE COOKER

* BOIL IT FOR ONE WHISTLE. LET IT COOL

* OPEN THE LID OF COOKER AND GRIND IT IN MIXER 

* MAKE A LIQUID FORM AND STRAIN IT FROM STRAINER. KEEP A SIDE

* NOW HEAT A PAN & PLACE BUTTER

* ADD CUMIN SEEDS AND LET IT CRACKLES .PUT GINGER AND GARLIC .KEEP IT STIRRING FOR FEW SECONDS

* MIX LIQUID MATAR SOUP THEN MILK

* AT LAST PUT BLACK PEPPER AND GARAM MASALA

*NOW SOUP IS READY FOR SERVE .GARNISH WITH CORIANDER LEAVES

NOTE:-

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