15
Mar 19

Aata (wheat flour) ka halwa

Daunting challenges like examination of your kids, headache complains, weakness, feeling tired due to study or physical activity; you will definitely go with mouthwatering delicacy and authentic Indian cuisine.

 Aata ka halwa (pudding) have rich amount of protein, iron and carbohydrates for instant energy. Your child becomes sharper, when you start their day with this at least two weeks regularly. This is the Dadi ma ka nuskha…

Ingredients:

  • Aata: one and half cup
  • Sugar: 1 cup
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Almond:6-8 no.
  • Water: one and half cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.
  3. Boil water along with sugar, and make sugar syrup. Keep aside.

Method:

  1. Heat ghee in a fry pan, add Aata.
  2. Roast Aata on medium low flame till it gets golden brown in color.
  3. Add cashew nut and raisin in it and fry for a minute.
  4. Add sugar syrup, stir to mix well.
  5. Let it cook for 5- 8 minutes on medium low flame.
  6. Stir it, lower the flame continue to cook till the halwa consistency come.
  7. Add cardamom powder, stir to mix well.
  8. Add one tablespoon of ghee to finish off.
  9. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  10. Aata ka halwa (pudding) is ready to serve.
Aata (wheat flour) ka halwa
Ingredients
add Aata
Roast Aata on medium low flame
Add sugar syrup
Aata (wheat flour) ka halwa

12
Mar 19

Kadhi with Jackfruit-seed pakoda

Kadhi with Jackfruit-seed pakoda is an exotic dish goes best with steam rice. The smooth, thick, piping hot bowl of kadhi is great with any meal, made from ripen jackfruit seed. The taste is delectable and enjoyable… is going to be family favorites… must try this and give the feedback…

Ingredients:

For Karhi:

  • Besan (gram flour): half cup
  • Curd/yogurt (sour): 1 cup
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1inch (grated)
  • Onion: 1 no.
  • Clove: 2-4 no.
  • Fenugreek seed: ¼ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Red chili: 2 no.
  • Bay leaf: 1 no.

For pakoda:

  • Jackfruit seed: 20-22 no.
  • Besan: 2 tablespoon
  • Onion: 1 no.
  • Green chili: 1 no.
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Ghee: Two tablespoon
  • Red chili powder: One teaspoon

Preparation:

  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly. Ensure that there are no lumps in it. Or (you can mash it with the help of sieve), keep aside.
  2. Cut onion, green chili and ginger into small pieces, keep aside.
  3. Ground jackfruit seed till get fine texture of paste, keep aside.
  4. For making pakora:
  5. Take a bowl. Put Ground jackfruit seed paste, Besan, salt, chopped half onion, green chili, mix well and make small lemon size ball, keep aside.
  6. Take kadhai (fry pan), heat oil in it, let oil start to smoke; Dip fry balls as shown the photo, fry the ball till golden brown. Keep aside.
  7. Repeat this till all batter is finished.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it.
  2.  Put red chili, fenugreek seed, ajawine, bay leaf, and clove. Sputter it for few seconds.
  3.  Then add grated ginger and onion; fry this till light brown, put mixture (curd and Besan) in the fry pan, add salt and turmeric powder in it add water slowly, if needed.
  4. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  5. Put these balls into Karhi and boil again for 3-4 minutes.
  6. Now ‘Kadhi with Jackfruit-seed pakoda’ is ready.

For seasoning:

  1. Take a small fry pan. Put ghee in it, when smoke begins to come, add cumin and mustard; sputter for few seconds put off the gas. Add red chili powder and asafoetida.
  2. Spread this seasoning all over the ‘Kadhi with Jackfruit-seed pakoda’.
  3. Serve with steamed rice or jeera rice (cumin rice).
Kadhi with Jackfruit-seed pakoda
Ingredients
Ingredients
Ground jack fruit seed paste, Besan, salt, chopped half onion, green chili
make small lemon size ball
Dip fry balls
Dip fry balls
Put red chili, fenugreek seed, ajawine, bay leaf, and clove
add grated ginger and onion
put mixture (curd and Besan) in the fry pan
put mixture (curd and Besan) in the fry pan
Bring it to boil
Put these balls into Karhi
seasoning
Add red chili powder and asafoetida
Spread this seasoning all over
Kadhi with Jackfruit-seed pakoda
Kadhi with Jackfruit-seed pakoda
Kadhi with Jackfruit-seed pakoda

21
Feb 19

Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

We (my family and friends) love the recipe and have a special place in our hearts… and have confidence that it will be surely liked by guests too…it happened in last month when couple of my friends visited our place for lunch. I prepared many items but they liked it so much that after their 1st bite only they told me “this recipe alone is more than sufficient”.

Enjoy the weekends with delicious ‘Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)’as brunch …

 Ingredients:

For dough:

  • Aata (wheat flour): 1 cup
  • Maida (refined flour): 1 cup (optional)
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying

For stuffing:

  • Potato: 200-250 gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50 gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cooking oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aata, Maida, 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  • Boil and mash potatoes, keep aside.
  • Heat 1 tablespoon of oil in a fry pan; add cumin seed, funnel seed and mustard seed, sputter for few seconds, add chopped green chili, ginger and onion. Add salt, chili powder, mint leaves, dry mango powder, Garam masala and mashed potatoes; stir fry for 4-6 minutes, Keep aside .Now stuffing is ready.
  • Divide stuffing as well as dough into equal parts and make balls.

Method:

  1. Roll the dough ball in 2-3 inch diameter circle, place stuffing ball in the centre of the circle: fold it and seal the edges by pleating and join properly: now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour, roll the ball with the help of rolling pin gently, till  3-4 inch dia. Now raw Poori is ready.
  3. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly).
  4. Deep fry the poories on medium flame: after they start to puff; slowly turn over, fry till it becomes golden brown.
  5. Now, mouth watering Stuffed-Aaloo Poori is ready to eat with or without chutney as you wish.
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)
Ingredients
add cumin seed, funnel seed and mustard seed
add chopped green chili, ginger and onion
Add salt, chili powder, mint leaves, dry mango
add Garam masala and coriander leaves
Add Garam masala and mashed potatoes
stuffing is ready.
Deep fry the pooris
Deep fry the pooris
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

21
Dec 18

Cheese stuffed Besan palak cheela

This is the favorite breakfast for health conscious & fitness enthusiast who wants to eat protein rich food and avoid eating carbohydrates, especially for those who would like to go keto diet.

It is very healthy and tasty too… enjoy the recipe, pair with soup and it’s a complete meal…

Here I stuffed cheese slice in it, which is loved by children too…

Ingredients:

  • Besan (chickpea flour): 1 bowl
  • Spinach (chopped):  2 bowl
  • Salt: ½ teaspoon (as per taste)
  • Ajawine (carom seed): ¼ teaspoon
  • Cooking oil/butter: for roasting

Preparation:

  1. Grind spinach along with water, strain it and prepare 1 cup of spinach juice. Keep aside.
  2. Take a mixing bowl; put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over on it.
  2. Pour ladleful of batter on the centre of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread ½ teaspoon of butter on the side and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides. Put cheese slice and fold the cheela in triangular shape or your desirable shape as shown in the photo.
  4. Transfer into serving plate ‘Besan palak cheela stuffed with cheese’ is ready to serve along with chutney or tomato ketchup.

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Ingredients

    Ingredients

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    apply one spoon of butter

    apply one spoon of butter

    quickly spread with circular motion

    quickly spread with circular motion

    Cook from one side

    Cook from one side

    flip it and cook both sides

    flip it and cook both sides

    Put cheese slice and fold the cheela

    Put cheese slice and fold the cheela

    fold the cheela in triangular  shape

    fold the cheela in triangular
    shape

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela


05
Dec 18

Muli/Daikon (Radish) paratha

This Radish paratha loved by all; this is a traditional Punjabi recipe. Earlier it was prepared only in winter when it was available in winter only, but now a days it is available throughout the year. So enjoy the delicious paratha any time with real taste of muli…

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Muli/Daikon (Radish): 1 cup (grated).
  • Green chili: 1 no. (As per taste)
  • Ginger: 1 tablespoon (grated)
  • Ajawine (carom seed): ½ teaspoon
  •  Salt: 1 teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate radish and ginger with the help of grater /food processor, keep aside.
  2. Take a wide vessel; put Aata, salt, ajawine, chopped green chili, grated radish and ginger Mix well, make the dough without water with grated radish(if required, just sprinkle few drops of water).
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, fold one half as shown in the photo, apply ghee and fold again to make triangle, roll this triangle into wheat flour and roll it evenly into triangle paratha, Now raw paratha is ready.
  2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Roast for few seconds till it changes the color. Turn the side and roast it by pressing gently by spatula.
  3. By pressing, it will puff up into layers, apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and serve.
  4. Note: Applying ghee in the layer at the time of rolling; helps layers to get separated and provides nice texture as shown in the photo.
  5. Serve either hot or warm with boondi raita and green chili pickle.

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    dough

    dough

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Place the rolled paratha

    Place the rolled
    paratha

    apply some ghee

    apply some ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    layers to get separated

    layers to get separated

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    20180831_115718Muli/Daikon (Radish) paratha