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

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:-

 If you like my recipe then share your feedback that would be precious for me