27
Dec 14

Khoa pudukiya/gujhiya/fried sweet dumpling (festival sweets)

Deepawali is just hours away and the festivity have already begun nationwide. Special occasion deserve special authentic delicacies, which were loved by people in early days and still loved by modern people.

So, let’s rejoice with homemade Khoa Gujhia, the crisp and golden fried all purpose flour casing, and stuffing with Khoa along with dry fruits.

Happy Deepawali TO ALL VIEWERS…

Ingredient:

For dough (outer layer):

  • Maida (refined flour):250 gm
  •  Ghee: 50 ml
  •  Milk: half cup
  • Ghee: for deep frying

For stuffing:

  • Khoa (Mawa): 200gm
  • Sugar: 100gm (powder)
  • Coconut powder: 20-50gm (as per taste)
  • Green cardamom Powder: 1 teaspoon
  • Dry grapes (kismis): 20 gm
  • Cashew nut: 10-12no.
  • Almond: 10-12no.
  • Ghee: 1 tablespoon

Preparation:

For stuffing:

  1. Take a non stick fry pan. Pour 1 table spoon of ghee.
  2. Add dry fruits, fry for couple of minutes.
  3. Add Khoa and fry on medium flame. Stir continuously till it becomes light brown in color.
  4. Add cardamom powder, kismis and coconut powder.
  5. Keep aside, allow it to cool to room temperature, add sugar powder and mix properly.
  6. Now, stuffing is ready.

For making dough:

  1. Take a wide vessel; put Maida, ghee. Mix well by rubbing between palms.
  2. Add milk in small quantity and knead them, if required put some more milk.
  3. (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 20-30 minutes.

For making outer layer:

  1. Take dough; make small balls (~ 0.5 inch dia).
  2. Roll the balls in 3 inch diameter circle like small poori.
  3. Take one poori, Place 1 full teaspoon stuffing in the half part of the poori.
  4. Apply wet finger around the edge of the poori. Fold it seal the round (half circle) by Pressing the edge of the poori. So that edges stick properly.
  5. Fold and twist the edges with finger.
  6. Be careful fillings should not come out.
  7. Now, the raw gujhiya is ready to fry.

Method:

  1. Heat ghee in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil it comes up slowly).
  2. Deep fry it on medium to low heat.
  3. Note: if it is fried on high heat, it will be soft. It will not be crunchy.
  4. After it starts to puff slowly turn over.
  5.  Fry till it becomes golden brown from both sides.
  6.  Take it out on strainer, and allow cooling.
  7. Now gujhiya is ready.
    Khoa pudukiya/gujhiya/fried sweet dumpling

    Khoa pudukiya/gujhiya/fried sweet dumpling

    Ingredient

    Ingredient

     frying dry fruits,

    frying dry fruits,

    Add Khoa

    Add Khoa

     stuffing

    stuffing

     stuffing and dough

    stuffing and dough

     poori , raw gujhiya, balls

    poori , raw gujhiya, balls

    Deep frying

    Deep frying

    Deep frying

    Deep frying

    Deep frying

    Deep frying

    Khoa pudukiya/gujhiya/fried sweet dumpling

    Khoa pudukiya/gujhiya/fried sweet dumpling

    khoa gujhiya

  • Delicious gujhiya is ready to eat.
  • It is one of the popular traditional dishes from north India.
  • It is usually prepared in different festive occasion .i.e. Hartalika teez, Holi Dipawali.
  • Enjoy the recipe.

26
Dec 14

Stuff bitter gourd (karela) with mustard paste (dadi maa style)

Ingredients:

For stuffing:

  • Mustard seed: 30 gm
  • Ajwain: 1 teaspoon
  • Dry red chilly: 4 no.
  • Whole coriander: 30 gm
  • Onion: 3 (medium sizes)
  • Garlic: 4 big flakes
  • Ginger: 2 inch piece
  • Raw mango: 2 small sizes
  • Turmeric powder: 1 tablespoon
  • Salt: 1 teaspoon
  • Oil: 5 tablespoon

Preparation:

  1. Trim the both ends of karela. And carefully make slit on one side. That is longitudinally.
  2. Take out all seeds of karela. Keep aside.

For stuffing:

  1. Slice onion, raw mango, ginger and garlic roughly.
  2. Put mustard seed, ajawine, red chili, and pinch of salt and grind them together.
  3. Add coriander and grind to fine powder.
  4. Then add cut onion, mango, ginger, garlic and water, grind to make fine paste.
  5.  Wet Masala paste is ready.

Method:

Boil the karela. Keep aside.

  1. Take a non stick fry pan. Put 4 tablespoon of oil, when smoke starts coming, lower the flame, add pinch of turmeric powder and add wet masala.
  2. Increase the flame. Fry this masala till it become thick , add salt and turmeric powder, Stir continuously, it should not stick into the bottom.
  3. Fry about 4-5 minutes. Now stuffing is ready keep aside.

For making karela:

  1. Take big mixing bowl put rice flour, 1 teaspoon salt, 1 teaspoon turmeric powder and half teaspoon chili powder.
  2. Make thick batter with the help of water. Keep aside.
  3. Take boil karela and stuff full with stuffing.
  4. Dip this karela into batter all around properly.
  5. Take fry pan; put oil in it, when smoke starts coming, put karela dipped in batter into it.
  6. Deep fry the karela, when light brown color comes, take it out.
  7. Repeat this with all karela.
  8. Now traditional bharwa (stuffing) karela is ready.
  9. cut it into small pieces with knife. And serve as side dish.
stuff bitter gourd

Stuff bitter gourd (karela) with mustard paste (dadi maa style)

Ingredients

Ingredients

Boil the karela

Boil the karela

Fry this masala

Fry this masala

add salt and turmeric powder

add salt and turmeric powder

Stir continuously

Stir continuously

stuffing is ready

stuffing is ready

boil karela and stuff full with stuffing

boil karela and stuff full with stuffing

Dip this karela into batter

Dip this karela into batter

Deep fry the karela

Deep fry the karela

Deep fry the karela

Deep fry the karela

Deep fry the karela

Deep fry the karela

Stuff bitter gourd (karela) with mustard paste (dadi maa style)

Stuff bitter gourd (karela) with mustard paste (dadi maa style)


24
Dec 14

Beetroot and carrot halwa

Ingredients:

Preparation:

  1. Grate the carrots and beetroot with the help of grater/food processor.

Method:

  1. Heat 2 teaspoon of ghee in a pan.
  2. Put 2 crushed cardamom in the ghee.
  3. Add grated carrot and beetroot cover the lid.
  4. Keep stirring every 5 minutes (about 15-20 minutes on medium flame).
  5. When carrot and beet root is done.
  6. Add sugar; cook about 5-7 minutes.
  7.  And add two teaspoon ghee.
  8. Fry till carrots and beetroot will take halwa consistency.

Now halwa is ready.

  1. Prepare plate by greasing with ghee.
  2. Pour halwa in that plate and level this with help of flat base of bowl.
  3. Now take another non stick pan. Put 1 teaspoon of ghee in it.
  4. Heat the ghee put Khoa and 2 tablespoon of sugar and stir continuously.
  5. Add cardamom powder and mix well.
  6.  When it becomes thick and halwa comes to normal temperature, pour Khoa on this.
  7. Garnish with Chandi ka verak all over it.
  8. let it cool.after half an hour cut it into square shape.
carrot beetroot halwa

carrot beetroot halwa

carrot beetroot halwa

Very nutritious and Delicious halwa ready to serve.


22
Dec 14

Nutritious healthy crunchy palak (spinach) raita

Ingredients:

  • Palak (spinach): 50 gm
  • Curd (Yogurt): 100gm
  • Cumin seed (roasted powder): 1 teaspoon
  • Salt: half teaspoon
  • Sugar: 1 teaspoon
  • Cashew nut: 8- 10 no.
  • dry grapes: 15-20 no.
  • Walnut: 4-5 no.

Preparation:

  1. Cut palak into very small pieces.
  2. Cut cashew nut and walnut too.

Method:

  1. Take a mixing bowl.
  2. Put the curd, salt, cumin seed powder and sugar into the bowl.
  3. Mix them well.
  4. Add palak, cashew nut, walnut and dry grapes.
  5. Mix well and put into serving bowl.
  6. Now palak raita is ready.
  7. This is the complete breakfast in the morning.

crunchy palak raita

You can serve this as side dish too.


15
Dec 14

Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)  

Ingredients:

For outer layer:

For stuffing:

Preparation:

For stuffing:

  1. Grind the roasted groundnut.
  2. Take a big mixing bowl. Put Khoa, sugar, groundnut powder and dry grapes, mix well.
  3. Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big ball. Put rice flour and sugar in this.
  2. Boil one and half liter milk in a big pot.
  3. Take 1 cup of boiled milk, knead the rice flour and make dough similar to chapatti.
  4.  You can knead this into the food processor. That will be easy; kneading with hot milk is difficult.
  5. Make the lemon size ball with dough.
  6. Grease your palm with ghee and make a smooth bowl shape, fill 2 spoon full of fillings in the dumpling bowl.
  7. Fold carefully and close it.
  8. Your raw pittha is ready.

Method:

  1. Boil the milk, and in it, depending on your pot size.
  2. Pittha will come up after few minutes add more pittha , keep it to boil for another few minutes till it become slightly hard.
  3. Check this with spoon or fork.
  4. Now milk becomes thick like rasmalai. Put off the flame.
  5. Add green cardamom powder and saffron in it.
  6. Garnish with Chandi ka verk.
  7. sweet royal Khoa pittha is ready to serve.    Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)
Ingredients

Ingredients

Khoa, sugar, groundnut powder and dry grapes

Khoa, sugar, groundnut powder and dry grapes

dough

dough

dough & stuffing

dough & stuffing

 raw pittha

raw pittha

20170405_155451

add 5-8 pittha

add 5-8 pittha

Check this with spoon or fork

Check this with spoon or fork

Garnish with Chandi ka verk

Garnish with Chandi ka verk

Garnish with Chandi ka verk

Garnish with Chandi ka verk

Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)