Sawaiyyan

Eid or Eid-ul-Fitr is an occasion one always associates with late night shopping, lots of
sawaiyyan(sweet vermicelli). So today I m preparing sawaiyyan today . It’s a dessert which is mainly cooked in Eid-ul-Fitr and its very delicious recipe .




Ingredients

• Thin Vermicelli noodles (Sawaiyan) 100 grams
• Oil 4 tablespoon
• Small green Cardamoms 3-4
• Condensed milk 1 cup
• Sugar ½ cup
• Whole milk 3-4 cups, diluted with 1-2 cups of water
• Raisins cashewnuts and Pistachios( For garnishing )
  

Method

Take a pan add the oil and cardamom seeds. Add the vermicelli noodles and roast them on
very low flame Stir constantly till their color changes to a darker brown.
Take a open pan and add the milk to it. Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done, now the condensed milk, sugar, raisins and the
cashew nuts and stir till the sugar is dissolved and the mixture thickens.
Add the rasins cashew nuts and Pistachios. Cover and let cook for 5-6 minutes till the milk have dried and the vermicilli noodles have become tender. Remove from heat.
Now its ready to serve garnish it with raisins cashew nuts and Pistachios , It can be served both hot and cold.

Recipe of Modak

Modak is known as Lord Ganesha's favorite sweet. Its one of very famous Indian sweets

which is especially prepared on the occasion of Ganesh Chaturthi.

The celebrations of Ganesh Chaturthi are regarded incomplete without Modak, a sweet that is

greatly associated to Ganesh Chaturthi. It is a special dish that is offered to the Lord, on

HIS Birthday.


Modak

Ingredients

• 3 cups Rice Flour
• 6 cups Water
• 6 tsp ghee
• 4 cups Grated Coconut
• 2 cups Sugar or Powdered Jaggery
• A little Milk

Method


Bring the water to a boil and add ghee into it for the outer covering. Take off heat. Now
add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
When cool, knead it well into dough with a smooth finish in such a way that it should
sparkle.

Now take the coconut and sugar/ Jaggery in a heavy-bottomed pan for the stuffing. Add milk.
Keep on low flame with stirring. Stir and take off heat.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.

Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.Fold the edges tapering to the centre. Now steam-cook the Modaks in a cooker for at least 15 minutes until done. Now it’s ready to serve.

Rajma Masala

Rajma Masala is a north Indian recipe; it can be and enjoy it with rice, puri or naan it can be served in lunch as well as in dinner also.



Ingredients

• Red kidney beans 2 cups soaked for overnight
• Water 4 cup
• Onion 2 medium, finely chopped
• Ginger and garlic 1 tablespoon finely chopped
• Asafetida ½ teaspoon
• Turmeric powder ½ teaspoon
• Cumin seeds 1 teaspoon
• Red chilli powder 2 teaspoon
• Tomato 2 finely chopped
• Garam masala teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 2 tablespoon
• Oil 2 tablespoon
• Salt to taste
• Coriander leaves finely chopped for garnishing

Method

Take the over night Soaked rajma for and drain the water properly. Add water and salt in pressure cooker and put rajma to it. Cook it on high heat level. Once first whistle is there cook for another 10 minutes on low heat so that rajma becomes soft and tender.

Take a pan and heat oil into it. Put cumin seeds to it. Add bay leaves if available, chopped ginger-garlic and asafetida. Fry it lightly. Now add chopped onions and fry till they turn golden brown. Add all spice powders to it except garam masala.

Now add chopped tomatoes in the pan. Fry it till the oil is separated. Add rajma in the pan now and cook it. Add salt to it and cook for 15-0 minutes. Finally add garam masala and cook for 5 minutes.
Garnish the rajma masala with finely chopped coriander leaves and ginger.

Sita bhog

Dear friends today I am preparing a mouth watering sweet dish Sita bhog for you all . It is also known that this sweet is a favorite dish to Goddess Sita.

Ingredients

• 250 grams rice flour,
• 50 grams maida;
• 50 grams ghee;
• 50 grams paneer,
• 250 grams sugar,
• Silver foil;
• 1 tsp. Of rose essence and cardamom powder.
• sev mould

Method:

For syrup put 1 cup water in sugar and prepare syrup of one-thread consistency. Remove from fire and keep it warm.

Blend together rice flour, maida and cardamom powder. Grind paneer to a paste and mix in, heat the ghee, when it melts, put into the flour and knead with your hands to an extremely smooth dough. The dough should be quite stiff. Do not add any water, but if the dough is not of the righter consistency put in a little more melted ghee.

Sev Mould

Now heat enough ghee for deep frying to smoking, lower the heat and put the mixture in a sev mould and press into the ghee. Fry over a very slow fire to a golden brown colour. Drain nicely and toss into the syrup.

When all the mixture is used up and the sev is in the syrup, sprinkle essence on top. After about 10 minutes, drain out the sev and put in a clean plate. Cover with foil. Now its ready to serve

Crisp Bhindi Fry

Ingredients

• Ladys finger(Bhindi) - 1 lb
• Salt - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Turmeric powder - 1 pinch
• Gram flour(Besan/Kadalapodi) _ 3 spoons
• Chilly powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Oil - 2 - 3 tbsp
• Onion(medium) - 1 no
• (jullienned)

For seasoning:-

• Mustard seeds - 1/2 tsp
• Black gram(Uzhunnuparippu) - 2 tsp
• Bengal gram(Kadalaparippu) - 1/2 tsp
• Cumin seeds(Jeerakam) - 1/2 tsp
• Roasted peanuts(Nelakadala) - 1 tbsp
• Roasted cashews - 1 tbsp
• Curry leaves - 3 sprigs
• Coriander leaves - 1/4th bunch (chopped finely)
• Green chillies - 2 - 3 nos or as reqd
• Garlic pods - 2 nos
• (minced or grated or crushed)
• Coriander leaves - 1/2 bunch or more to garnish

Method

Wash the bhindi and pat dry them in towel and leave them for 1 hour. After 1 hour, cut them into circular discs or rings of 5-7 mm thickness. In a bowl mix together salt, garm masala powder, turmeric powder, gram flour, chilly powder, coriander powder and cumin powder. To it, add bhindi, 1/4th bunch of pat dried coriander leaves and toss well.

Heat oil in a pan. Splutter mustard seeds followed by black gram, Bengal gram, cumin seeds, roasted peanuts & cashews, curry leaves and coriander leaves one by one. Fry them covered for 1 - 2 mins on a medium flame.

Now add julienned onion and saute for 3 - 4 mins. Change the flame to high and add the bhindi tossed with all powders and coriander leaves to the above and toss it well and saute for 2 mins without lid. Close the lid , turn the stove to medium and cook covered for 6 - 7 mins. In between keep tossing or shaking so that the bhindi is not burnt.

Open the lid and cook on medium flame until the bhindi turns crispy.

Finally garnish with cilantro leaves and curry leaves and switch off the stove and keep covered for 10 more minutes so that the flavours of cilantro and curry leaves is absorbed by the bhindi.

Aam Ka Panna

Mango Panna or Aam ka Panna, delicious cooling and soothing drink. A Cold Beverages and a simple Indian food recipe,





Ingredients

• 2 large sized Raw mango
• 2 teaspoons Cumin powder
• 1 teaspoon Pepper corns (crushed)
• Black salt to taste
• A small pinch of asafoetida
• 1/4 cup Sugar

Method

Wash and boil mangoes. Let them cool. Peel, mash and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till sugar is dissolved. Divide the mixture into four tall glasses; fill it up with chilled water. Stir well and serve.

Chole:

Today I am preparing Chole which North Indian recipe. It is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter .The recipe of Chole is a simple and quick.


Ingredients:

• 2 Onions
• 1 Tablespoon garam masala powder
• 2 Tablespoon red chilli (lal mirch) powder
• 1/2 Teaspoon soda bi-carbonate
• 1 Tablespoon dry mango powder (amchur)
• 2 Tablespoon coriander- cumin powder
• 1 Cup chick peas (kabuli chana)
• 3 Tablespoon vegetable fat (ghee)
• 2 Tomatoes
• 1/2 Teaspoon pepper powder
• Salt to taste

For Garnish

• 2 Tomatoes
• 1" Ginger
• 2 Tablespoon coriander leaves (dhania patta) chopped
• 1 Green chilli

Method

Soak the chana for at least six hours and then drain.
Cut the onions. Wash and quarter two tomatoes and make slices of the remaining.Peel and make juliennes of the ginger.Wash and slit the green chillies. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain. In the same ghee, mix in the onions and stir fry till pink. Mix in the dhania-jeera powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes. Mix in the tomatoes and stir fry for another two minutes.
Garnish with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.

Sabudaana Vada

Ingredients

• 1 kg boiled Potatoes, peeled, mashed
• 1 cup (150 gms) Saboodana (sago)
• 1 tablespoon Sendha namak (rock salt)
• 1 tablespoon chopped green Chilli
• 1 tablespoon (green coriander), chopped
• 1 tablespoon Lemon juice
• Ghee (clarified butter)/Oil for deep frying

Method

Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.
Drain in a colander and mix in boiled, peeled, mashed potatoes, salt, chopped green chilli, green coriander), and lemon juice.
Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.

http://riyatreat.blogspot.com/2009/04/kuttu-ki-puri.html

Kuttu ki puri

Vrat ka khana


Ingredients:

• 1 cup Kuttu Ka Atta (Buckwheat Flour)
• 1/4 cup Coriander Leaves (chopped)
• 1 Potato (boiled and mashed)
• 2 Green Chilies (chopped)
• 1 tbsp Oil
• Salt to taste
• Water for kneading
• Oil for deep frying

Method

Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel. Add water gradually to knead a little firm dough.
Make small round balls of the dough and roll out each ball to form a puri / poori
Heat oil in a frying pan and fry till the puri turns dark brown.
Make all puris like this from the remaining dough, repeating the above-mentioned step
Kuttu ki puri is ready to eat. Serve with aloo ki sabzi or green chutney & curd .

Vrat ke Aluu

Ingredients:

• 1/2 tsp peper powder
• 3 tbsp ghee
• salt to taste (sendha namak)
• kadi pata
• 5-6 boiled potatoes
• 2-3 green chilies
• coriander leave
  

Method

• Put ghee in a pan. Heat up the ghee and mix in kadi pata and green chilies and mix it well.
• Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
• When the potatoes are half cooked mix in salt and mango powder. Mix well.
• When the potatoes look little crispy and golden brown turn the gas off. Garnish with coriander leave

Gujiya

As all of us know that Holi is the festival of colors there are plenty of dishes made in this festival, Gujiya is probably the most popular and certainly the most famous, it is an Indian sweet dish, specially prepared in Holi and a totally vegetarian Indian recipe.





Ingredients:


For the Cover:

• 500 gms Maida
• 6 tablespoon Oil / melted ghee
• Ghee / Oil to fry

For the Filling:

• 500-600 gms Khoya
• 1/2 tsp green cardamom powder
• 25 gms chopped almond
• 25 gms raisins
• 25 gms dried shredded coconut
• 350 gms powdered sugar or to taste

Method

Sieve the maida, and mix the six tablespoons of oil with it using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly. Keep adding water as required and knead into soft but tight dough.
Set aside and cover with a damp cloth.
Now take the khoya and mash it fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Now add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. And allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Gujiya moulds can also be used. Take care that the filling does not ooze out. Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas on a medium flame. When golden brown in color, drain from oil and remove.
Store for use in an airtight glass jar.

Paneer kofta

Paneer kofta is a very famous Indian recipe used as a Party food item, Could be served to guests at home! It is totally vegetarian Indian recipe and also very good for health owing the fact that paneer is made of milk. It is also very good when served with rice & naan both .



Ingredients

For the kofta

• Boiled potatoes - 3/4(mashed)
• Paneer - 150 gms
• Wheat flour - 4 tablespoon
• Baking soda – A pinch
• Oil for deep frying salt to taste

For the gravy

• 2 tomatoes pureed
• 1 onion finely chopped
• 1 teaspoon grated ginger
• Salt to taste
• Chilli powder - 1 teaspoon
• Corriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric - 1 teaspoon
• Oil - 2 teaspoon
• Milk - 4-5 teaspoon
• Green coriander leave for garnish

Method

For the kofta
Take the mashed potatoes , add panner and the rest of the ingredients like wheat flour, baking soda a pinch and oil .Mix it well till soft and make a balls as an egg-shaped from it.
You can use oil or wheat flour if the balls stick to your hand. Fry the mixture on a non-stick pan, using a little oil over a medium flame, till all sides are golden brown. Drain and keep aside.

For the Gravy
Heat the oil in a pan and saute the onion till translucent. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates. Add the garam masala and salt. Add milk and water in it. Boil it for some time in medium heat. Add the koftas in the gravy 5 min. before serving because koftas are very soft. Garnish it with green coriander leave.

Aloo Posto:

It is an Indian recipe mainly a Bengali dish with a fried Potato with Poppy Seeds. A very tasty side dish which is sure to make any meal a great success. It tastes very good with basmati rice. It is mainly served in lunch as a main course.



Ingredients

• 3 Large Potatoes (boiled & peeled)
• ½ Cup Poppy seeds
• 1 Large Onion (finely chopped)
• 1 Tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tbsp Ginger-Garlic Paste
• 3 Tbsp Cooking Oil
• 1 cup Water
• 4 Green Chilies
• 1 Bay Leaf
• Salt to taste

Panch Phoran

• ¼ tsp Mustard Seeds
• ¼ tsp Methi Seeds
• ½ tsp Jeera Powder
• ½ tsp Saunf
• ¼ tsp Kalonji

Method

Soak poppy seeds in warm water for about an hour. Grind poppy seeds, green chilies and salt with enough water in a grinder to make a smooth paste.
Cut the potatoes into long slices of about 2 in x ¼ in x ¼ in wide and keep aside. Heat oil in a pan and add bay leaf to it. Add "Paanch Phoran" and allow them to crackle. Now add sliced onion and fry for some time.

Add ginger-garlic paste and fry until it turns golden brown. Add potato pieces, turmeric powder, coriander powder, red chili powder and salt. Fry it for 3-4 minutes and then, add the poppy seeds paste to it. Fry for another 3-4 minutes and pour water into it. Lower the flame and cover the pan. Allow the dish to cook for a few more seconds till the water evaporates. Aloo Posto is ready to serve. Serve with freshly cooked basmati rice.

Masala Dosa

Today I am preparing Dosa which South Indian recipe made from rice and urad dal.( black lentils) Dosa is a typical South Indian food, eaten for breakfast or as a snacks.


Dosa shell


Ingredients

• 1 1/2 cups rice
• 1/2 cup urad dal (black lentils)
• 1/2 teaspoon fenugreek seeds
• salt to taste
• Oil

Masala

• 2 large boiled potatoes
• 1 medium onion chopped)
• 1/2 teaspoon green peas
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 1-2 green chili
• Karee leaves 10
• 1 tablespoon oil
• salt to taste

Method

Separately soak rice and urad dal and fenugreek seeds at least 6-8 hour or overnight in water. Grind to smooth paste. Mix together; add salt with water to make batter. Leave in room temperature overnight.
Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook it well. Now heat pan or griddle with little ghee or oil. Spread the dosa mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Add filling inside Dosa and roll. Serve hot with sambhar and Chutney.

Bread Roll

Bread Roll is a snack and also fast food typically loved by every one as a tea time treat. It can be also used as a starter. The recipe of Bread Roll is a simple and quick.


Ingredients

• 2 boiled Potatoes
• 1 small cup boiled green peas
• 10 Bread Slices
• Coriander leaves finely chopped
• chopped green chilies
• Red Chili powder to taste
• 1/4 teaspoon Gram Masala powder
• Oil for frying

Method

Take potatoes mashed it well add salt, chili powder, gram masala, green chilies and coriander leaves, green peas to it, and mix all the ingredients very well .
Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tablespoon potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Do the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve the bread rolls hot with green chutney and tomato sauce.

Samosas

The increasing popularity of soya foods is mainly attributed to the large amount of health benefits which are associated with the use of soya beans. Soya has high protein content and soya is rich in vitamins, minerals and fibers.
So today I m preparing samosas from soya flakes. Which is very good for breakfast or as a snacks.



Filling:

• Treated Nutrela flakes 1 cup
• Finely chopped onion 1/2 cup
• Chilli powder 1 1/2 teaspoon
• Salt 1 teaspoon
• Raw Nutrela flakes 1/2 cup
• Garam masala 1/2 teaspoon
• Lemon juice 1 tablespoon
• Oil 2 tabelspoon

Covering:

• Flour 2 cups
• Melted vanaspati 5 tablespoon
• soda bicarb 1/2 teaspoon
• Salt 1 1/2 teaspoon
• crushed shah jeera 1 teaspoon
• approx. water 7 tabelspoon
• Oil or Vanaspati for deep frying samosas

Method

Heat oil, fry onion over low flame till light brown. Add treated Nutrela flakes, salt, chili powder, garam masala and lemon juice. Cook for a few minutes covered and uncovered, till dry.
Sift flour with salt and soda bicarb, twice. Heat vanaspati, add to flour and rub in. Add water and shah jeera covered for about an hour, before use. Take a small portion and roll out like a thick poorie. Cut it in two semi-circles. Place filling on each semi-circle and shape into samosas, taking care that all the edges are well adhered with water. Deep fry samosas over medium heat, till crisp.

Aloo Mutter

Its is an Indian vegetarian meal which can be served in dinner as well as in lunch. It gives good taste with naan and rice both.


Ingredients :

• Potatoes 4 nos
• Peas 1/2 cup (boiled)
• Tomato big 1 No
• Onion medium 2 nos
• Curds 1/2 cup
• Ginger 1' inch piece
• Green chilies 2 nos minced
• Chili powder Acc to Taste
• Salt to Taste
• Turmeric 1/2 tsp
• Garam masala 1 tsp
• Cumin Seeds 1 tsp
• Ghee 2 tsp
• water 1 cup
• Fresh coriander for Garnishing.

Method

Grind Onion & ginger to paste. Peel & cube the Potatoes.
Heat the Ghee add Cumin Seeds, Onion & ginger paste, green chilies, Chili powder, turmeric, tomatoes & fry the paste to golden brown. Add curd & cook till ghee separates. Now add potatoes, fry for 5 minutes. Add Water, mix cover & now add garam masala, and Salt to taste cook over a gentle fire, add boiled peas.
Serve Garnished with fresh coriander leaves .

BASMATI RICE

Basmati Rice is a variety of long grain rice, notable for its fragrance and delicate flavour

Ingredients

• Basmati Rice 2 cup
• Water 12 cup
• Salt 1 Teaspoon
• 1 Cube Butter
• Pinch of Saffron

Method

Take two cups of basmati rice wash until water is clear, to wash away surface starch. Take water and keep it for boil with 1/2 cube of butter and salt. Add rice and boil rice until firm but not cooked; test rice by biting on it. When you can bite through it but it remains firm it is ready.

Remove rice from burner and drain in colander. Wash until water is clear to remove surface starch. Melt remaining 1/2 cube of butter in large pot with a pinch of saffron. Re-add rice to melted butter and fold in to coat all the kernels of rice.
Put paper towel over top of pot and place lid over paper towel - turn heat to lowest setting. Change towel every 10-15 and steam for 45-60 minutes. Serve it hot with butter.



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Maacher jhol (Bengali fish curry)

This curry is full-flavoured, tangy and spicy - a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish.



Ingredients:

• 8 fish fillets8
• 1 tablespoon red chilli powder
• 4 red chillies whole
• 1 teaspoon mustard paste
• 1 teaspoon turmeric powder
• 4 green chillies slit
• 2 tablespoon coriander powder
• 1 tablespoon garlic paste
• 1 teaspoon mustard seeds
• 1 bay leaf
• 2 cup onions chopped
• 1 tablespoon ginger paste
• 1 teaspoon onion seeds (kalonji)
• 2 tablespoon lemon juice
• mustard oil for frying
• salt to taste

Method

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.
Heat up a pan, mix in 1 tablespoon oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder; stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy. Take off and decorate with cut green coriander leaves.

Gajjar ka Halva

Gajjar ka Halva is probably the most popular and certainly the most famous of Indian sweet dishes. This dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon will leave you craving for more. It is most popular during the Fall/Winter seasons.





Ingredients

• 1 kg Carrots (gajjar)
• 1 liter Milk
• 1 teaspoon Cardamom seeds
• 1/2 teaspoon cinnamon powder
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar

Method

Grate the carrots. Put half liter of milk to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the rest of the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Add the slightly crushed cardamoms cinnamon and the raisins. Mix well. Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios and khoa . Serve cold, hot or at room temperature.

Naan

Naan is cooked in a tandoor, or clay oven; typically, naan is being served hot and brushed with ghee or butter. It may be served with both vegetarian and non vegetarian dishes.

Ingredients

• 4 cups Maida (White Flour)
• 1/2 tsp Baking powder
• 1 tsp Salt
• 1 tbsp Sugar
• 1/2 cup Milk
• 1 Egg
• 4 tbsp Oil
• 1 tsp Kalunji (Nigella seeds)

Method

Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.

About half an before the naan are required, turn on the oven to maximum heat.Divide the dough into 10 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds(kalunji) and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Now bake naan until puffed up and golden brown. Serve hot.

Daal Makhani

Daal makhni goes well with laccha paratha, naan or rice. Today I am preparing this for all of you.




Ingredients

• 1 cup whole urad daal (urad sabut)
• 1tbsp Red kidney beans (Rajma)
• 1 onion finely chopped
• 1 tomato finely chopped
• 1" Ginger piece
• 2-3 green chilies finely chopped
• chopped coriander leaves
• 4-5 flakes Garlic paste
• 1/2 cup stirred curd
• 1/2 cup fresh stirred cream (malai)
• 2tbsp butter
• 1tsp cumin seeds (jeera)
• 1/2tsp turmeric powder
• 1/2tsp Garam masala
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste

Method

Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal. Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown, add ginger, green chilies and tomatoes and fry till tomatoes soften,add dry masalas turmeric powder, chili powder, dhania powder & salt and fry again for a moment. Add daal and stir on medium flame. As soon as it starts boiling remove from the gas. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.

Til Ke Ladoo

It’s an Indian vegetarian recipe mainly served as a dessert.


Ingredients

• Sesame seeds (Til) 4 cup
• Jaggery 1 ½
• Chopped dry fruit ½ cup
• Grinded coconut 1 cup
• Water ½ cup

Method

Prepare syrup by boiling water and jaggery on low heat.
Add coconut and dry fruits on a low flame until syrup becomes thick and sticky. Turn the heat off. Dry roast the sesame seeds until light brown in color. Add sesame seeds into the syrup and mix well. Allow the mixture to cool down. Shape into small balls, now ready to serve.

Vegetable Rice Pulaw

Vegetable rice Pulaw tastes really good on a cold winters day with Raita or any type of vegetable curry.


Ingredents

• Basmati rice washed & drained 2 cups
• Potato cubed 1 cup
• Onion sliced 1 cup
• Carrot cubes 2
• Chopped green chillis 2-4
• Chopped beans ½ cup
• Pea ½ cup
• Garam Masala 2 teaspoon
• Cumin seeds 1 teaspoon
• Cloves 4 nos
• Cinnamon 2 sticks
• Bay leaves 4
• Ghee 4 teaspoon
• Salt to taste
• Water 4 cups

Method:

Heat the ghee in the pressure cooker or a large heavy based pan. When hot add the cinnamon sticks, cloves and the bay leaves stir. Add the cumin seeds and wait for 3 seconds. Now add all the vegetables to the pan and stir. Add salt to taste. Gently stir for 4/5 minutes then add the washed and drained rice and stir again make sure the rice doesn't stick to the bottom. Once the rice is coated with oil add the water enough to cover the rice and the vegetables. If you are using a pressure cooker follow manufacturers instructions place the lid on and put the whistle on and cook according to the rice settings for your cooker. Add garam masala ,if you are using a pan then don't put the lid on as it may boil over let it all simmer and cook until the vegetables are tender and the rice is done. If the water runs out before it's done add a little more. Serve hot.

kitchen tips

Today I m giving some useful kitchen tips.


To keep away insects from grain or rice

• Put some Neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.

Rice

Keep flour free from moisture.

• A bay leaf added to the flour container will keep the flour free from moisture.

To peel garlic flakes easily

• To peel garlic flakes easily, wash and soak them in cold water for about an hour.

Salt to prevent it from getting damp

• Add a pinch of corn flour to the jar of salt to prevent it from getting damp.

Chappathi/ Poori:

• You can make tasty chappathi by mixing equal proportion of wheat flour and barley.
• Add 1/2 teaspoon of baking soda while mixing the dough for 'chappathi' to make it soft.
• To make the 'poori' tastier, add one tablespoon semoline for each 100g wheat flour.

Chappathi

Retain the original color

• Add a pinch of sugar while cooking spinach; it will retain its green color.
• Green peas will retain their original color, if you add a pinch of sugar while boiling

Fruit cake

Fruit Cake
Ingredients

• Maida – 125 gms
• Milkmaid – three-fourth tin
• Melted butter – 100 gm
• Milk – 30 ml
• Vanilla essence – 1 teaspoon
• Baking powder – 1 teaspoon
• Baking soda – half teaspoon
• Salt – a pinchIcing
• sugar – A little
• Hot water – 70 ml
• Shahi jeera, powdered- half teaspoon
• Cinnamon- a small piece
• Clove – 2 no.

For caramel syrup

• Sugar – 4 tablespoon
• Water – A little

Finely Chopped Dry fruits

• Cashews 50 grams
• Almonds 50 grams
• Brown kismis 50 grams
• Black kismis 50 grams
• Dates 50 grams
• Cherries- chopped- 50 grams
• Tutti- frutti/ candied peel- 50 grams
• Nutmeg and mace- each
• Fresh juice of half orange.
• Sugar- 3 teaspoon
• Alcohol- Vodka/brandy/rum/ whisky- 2 tsp
• Orange rind- 1 teaspoon
  

Method

Take chopped Cashews, almonds, brown kismis , Black kismis , Dates , Cherries, Tutti- frutti/ candied peel, a pinch of nutmeg and mace, Shahi jeera, Cinnamon, Clove, soak everything in orange juice and alcohol, keep the spice-dried fruit mix in refrigerator for at least 2 days. Heat 4 tablespoon sugar over gentle heat, wait until it turns golden brown, add a little water. Keep stirring to avoid burning of sugar. When the sugar becomes red and fully dissolved, turn off the flame. Add the spice-dried fruit mix to the caramel syrup. Stir well to coat contents.Sift the flour, baking powder, baking soda, salt. Mix with wooden spoon. Take milkmaid, melted butter, vanilla extract. And mix in the dry flour mixture in three batches and stir. Add the prepared caramel coated spice-dry fruit mixture, 70 ml hot water and 30 ml warm milk. Stir batter well till blended and smooth.Preheat oven to 160 degrees Celsius. Grease a cake tin. Pour the mixture and Bake for 2 hours. Remove from oven, allow to cool for 10 minutes before removing from cake tin and keep it to cool.