25
Jul 13

Mango shrikhand

Ingredients:

Preparation:

  1. Peel out mango, cut and blend it. Mango pulp is ready .keep aside.
  2. Slice the pistachio, almond, and cashew nut. Keep aside.
  3. Take a strainer put muslin cloth on it.
  4. Put the strainer on the mixing bowl.
  5. Pour the curd on this strainer, and place this into the refrigerator for 6-8 hours, so that all the liquid from curd gets drained. Now thick curd (hung curd) is ready .keep aside.

Method:

  1. Take mixing bowl put hung curd into the bowl and Blend/whisk the hung curd.
  2. Pour mango pulp and blend it again so that it mixes well.
  3. Add sugar, cardamom powder, pistachio, almond and cashew nut and mix well.
  4. Chill this into refrigerator for minimum 2-3 hours.
  5. Now mango srikhand is ready to serve

Note:

  1. curd/yogurt should not be sour.
  2. Mango should be sweet.
          
             The dish is served chilled.

 

 


19
Jul 13

Sandwich Gulabjamun (from milk powder)

‘Sandwich Gulab Jamun’ is the variation of classic Gulab Jamun; in which Khoa (Mawa) is filled in between the two halves of cylindrical shape Gulab Jamun. It is one of the popular desserts from north India, Pakistan, Nepal and Bangladesh etc…

For preparing this it is necessary to give cylindrical shape to  the classic or traditional Gulab Jamun.

Absolutely Delicious…

 Ingredients:

Preparation:

  1. Take Mawa, powder sugar, pinch of cardamom powder, and few saffron threads in a mixer jar and mix well.Keep aside.
  2. For making sugar syrup:
  3. Take a large pan; pour sugar as well as water in it.
  4. Add cardamom powder and saffron it and bring it to boil.
  5. Let the syrup boil for 3-4 minutes.
  6. Then remove from heat.
  7. Add rose essence, saffron thread and cardamom powder in the syrup.
  8. Keep aside.

For making dough:

  1. Sieve Maida, milk powder and Meetha soda together.
  2. Take a big mixing bowl; put the mixture of milk powder, Maida & baking powder and ghee, mix well by rubbing between palms.
  3. Mix well and prepare smooth dough with the help of water.
  4.  Make the dough soft just like chapatti.
  5. Divide the dough in to  25- 30 pieces.
  6. Give cylindrical shape to all pieces.
  7. Keep aside.

Method:

  1. Deep fry on very low flame all pieces in batches of 8 t0 ten. Slowly Gulab Jamun will rise and float.
  2. Fry till it become chocolate brown in color no need to shake Keep it aside and cool to room temperature.
  3. Put fried Gulab Jamun in lukewarm sugar syrup.
  4. Keep it about 4-5 hours.
  5. Take out all Gulab Jamun from the syrup and put it on the shiver, so that all the Gulab Jamun become dry.
  6. Now slit the Gulab Jamun in the center and smear Mawa mixture in the center and topped up the other part.
  7. Sandwich Gulab Jamun is ready to serve.

Note: Gulab Jamun should not be fried on high flame; it will become hard and remain uncooked in center.

Sandwich Gulab Jamun (from milk powder)

Ingredients

pour sugar as well as water

sugar syrup

Sieve Maida, milk powder and Meetha soda

mix well by rubbing between palms.

prepare smooth dough

smooth dough

Divide the dough

Deep fry on very low flame

Deep fry on very low flame

Gulab Jamun and khoa(mawa)

slit the Gulab Jamun

slit the Gulab Jamun

Sandwich Gulab Jamun (from milk powder)

Decorate with sliced almond and pistachios.


13
Jul 13

Gatte ki sabji

In India Rajasthan is one of the most famous states for tourism, its royal culture; clothing culture, festivals, splendid artistic forts and above all very- very famous for amazing royal food.

‘Gatte ki sabji’ is one of the famous staple and traditional authentic recipes from Rajasthani cuisine; prepared with Besan (gram flour), popular in other part of India too.

In olden days due to scarcity of water; fresh vegetable availability was poor, hence in the Rajasthani culture Mung and Besan played an important role to prepare their meal.

To prepare ‘Gatte ki sabji’ takes more time in compare to other fresh vegetables, but it worth. It can be served with Roti and Basmati rice making it complete meal.

Absolutely Delicious!!!

Ingredients:

Preparation:

  1. Cut one onion into pieces and make paste. Keep aside.
  2. Cut another onion and keep aside.
  3. Cut tomatoes into pieces. Keep aside.

Making Garam masala powder:

  1. Take a small fry pan.Put 1 teaspoon oil in it, when smoke begins to come, add half teaspoon cumin seed, black cardamom, black pepper and bay leaf, fry till it becomes brown in color. Keep aside.
  2. After frying, grind to make powder.
  3. Put again 3 tablespoon of oil, when smoke is coming put cut onion, ginger and garlic and fry it till onion becomes transparent, add tomato and  grind to make paste. Keep aside.

Method:

  1. Take one big ball, put Besan, 1 tea spoon salt, 5 tablespoon oil, and onion and garlic paste, Ajwain, Kalonji, pinch of baking soda make the dough with the required quantity of water and make it like roti dough.
  2. Divide this dough into 8-10 pieces. . (You can make more as per your wish)
  3.  Make it like stick by rolling it.
  4. Boil 5 cups of water. Put all rolls into the boiling water in the medium flame and boil it near about 10 minutes.
  5. Then remove it from the water and let it cool.
  6. Cut it into small pieces (it is called “Gatte”).
  7. Take a fry pan and heat 50 gm oil, when it starts to smoke add boiled Gatte in it.
  8. Shallow fry this, and remove from the fry pan.

Making curry:

  1. Keep the fry pan on the flame. Pour 100 gm of oil. After heating add bay leaf cumin seed, add masala paste, and fry it on lower heat till oil separates from the masala.
  2. Stir occasionally. Add half spoon of salt, chili powder, coriander powder and turmeric powder.
  3.  Fry it near about 10 minutes. Add 2 cup of water slowly.
  4. After boiling add fried Gatte, lower the flame.
  5. Allow to boil for some time, add Garam masala powder and butter.
  6. Cover the lid and put off the flame. Rest it for 5 minutes.
  7. Pour it into the serving bowl. Decorate with coriander Leaves.
  8. Now ‘Gatte ki sabji’ is ready to serve.
       Serve this with plane rice or Missie roti.
            

Ingredients

Gatte dough

Make it like stick            

boil it near about 10 minutes.

remove it from the water

Cut it into small pieces

Shallow fry           

Making Garam masala powder

onion becomes transparent, add tomato and grind to make paste

onion becomes transparent, add tomato and grind to make paste

onion becomes transparent, add tomato and grind to make paste

Gatte ki sabji                    


10
Jul 13

Dahi wala aaloo (Potato in curd gravy)

Ingredients:

Preparation:

  1. Beat the curd properly by hand blender or spoon, make it  smooth.
  2. Cut the tomato and green chilly in very small pieces.
  3. Boil/ microwave the potatoes.
  4. Peel and crush the potato with hand, so that we get the uneven shape of potato.

Method:

  1. Take kadhai, heat ghee till smoke appears.
  2. Add cumin seed, asafetida powder and sputter it for few seconds.
  3. Add ginger and tomato and stir it.
  4. Fry this on lower flame till liquid dries up.
  5. Add salt, turmeric powder, chili powder and coriander powder.
  6. Fry till tomato is done and ghee separates from the masala.
  7. Add one cup of water and let it boil for 2 minutes.
  8. Add crushed potatoes and boil it.
  9. Add beaten curd slowly at low heat.
  10. Stir continuously and bring it to boil.
  11. Put off the flame and decorate with green coriander leaf.

Note: don’t heat curd mixture too long.

Serve hot.with plane poori or Palak poori.

 


08
Jul 13

Banana Malpua (Holi dessert)

Ingredients for making batter:

Ingredients for making sugar syrup:

Preparation:

  1. Mash banana properly along with milk with the help of hand blender/ grinder.
  2. Pour into a big bowl add remaining “ingredients for batter” together and make smooth batter (free flowing batter not thick not thin).
  3. Leave the batter for an hour or two.
  4. Make one string of sugar syrup (2cup sugar and 1 cup water bring it to boil and let it cook for 3-5 minutes).
  5. Add saffron and green cardamom powder.
  6. Let it come to room temperature and is ready.

Method:

  1. Take a flat bottom fry pan. Pour sufficient ghee in it.
  2.  Heat the Ghee on medium flame, after four to six minutes when it is hot pour a drop of batter. The batter should come up after few seconds, if does not, allow heating further and check proper temperature by putting a drop of batter.
  3.  Pour a ladle full of batter to form it 3”diameter “Malpua”.
  4. Cook on slows to medium heat.
  5. Turn it over, when it starts to color slightly.
  6. Cook till golden brown and both sides done.
  7. Put directly into sugar syrup.
  8. Drain and immerse into sugar syrup.
  9. Remove after 2-3 minutes and drain on wire sieve.
  10. Garnish with thin slices almond or pistachio.
  11. It is served as a dessert in northern India Or Served with mutton as snacks during Holi festival.
            
              Mouth watering Malpua is ready to serve.