24
Apr 17

Besan (gram flour) ka halwa

A traditional Indian desert is from Punjab and Bihar ‘Besan ka halwa’, delicious and tempting aroma. It is enriched with goodness of Besan (gram flour) and ghee (clarified butter), green cardamom & dry fruits.

Give your child the power of protein, helps in building strong muscles. Ghee is beneficial for memory and mental development as a whole, enhances the stamina and strengthens eye sight, increases vitality.

And has many more…

Ingredients:

  • Besan (gram flour): 1 cup (100gm)
  • Sugar: ½ cup (100 gm)
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Water: one cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.

Method:

  1. Heat ghee in a fry pan, add cashew nut deep fry them and keep aside. Add Besan; stir fry on medium low flame till it gets golden brown in color.
  2. Add raisin and fry for a minute, add water, stir continuously to mix well.
  3. Add sugar and stir to mix, continue to cook on lower flame till the halwa consistency appears.
  4. Add fried cashew nut and cardamom powder, add one tablespoon of ghee to finish it off.
  5. Transfer it to serving plate and Garnish with dry fruits or as per your choice.
  6. Besan (gram flour) ka halwa is ready to be serve.
Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Ingredients

Ingredients

add cashew nut deep fry

add cashew nut deep fry

Add Besan

Add Besan

stir fry

stir fry

stir fry on medium low flame till it gets golden brown in color.

stir fry on medium low flame till it gets golden brown in color.

Add raisin

Add raisin

Add raisin and fry

Add raisin and fry

add water

add water

add water

add water

Add sugar

Add sugar

Add sugar

Add sugar

, continue to cook on lower flame

, continue to cook on lower flame

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

add one tablespoon of ghee

add one tablespoon of ghee

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa


12
Apr 17

Spring onion paratha

Paratha, the Indian cuisine is full of flavor and taste.

Try this simple version of spring onion paratha, which is very rich quercetin (natural anti allergies). Onions have amazing cooling properties and give the protection against sunstroke.

Ingredients:

  • Aata (wheat flour): 2 cup
  • Onion seed (Kalongi): half teaspoon
  • Ajawine (carom seed): half teaspoon
  • Spring onion: 1 cup (chopped)
  • Green chili: 2no.
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Chop spring onion and green chili into fine pieces. Keep aside.
  2. Take a wide vessel; put Aata, onion seed, Ajwain, Kalongi and salt; add spring onion, mix properly.
  3. Add water and knead them, if required, put small amount of water till the dough becomes soft. (The dough can be made in food processor also).
  4. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 5-6 parts and make balls; Roll this ball into the wheat flour, now press this ball slightly with the help of palm and roll the ball with the help of rolling pin till it reaches to 4-5 inch diameter size circle.
  2. Apply 1 teaspoon of ghee and fold it, fold one third shown in the photo, apply ghee and fold it to make rectangle into wheat flour and roll it evenly into rectangle shape.
  3. Now raw paratha is ready, as shown in photo.
  4. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this.
  5. Cook for few minutes till it changes the color, Turn the other side and cook it by pressing gently by spatula. Apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly.
  6. Serve directly to the plate. Serve with green chili pickle and onion raita.
Spring onion paratha

Spring onion paratha

Ingredients

Ingredients

Chop spring onion

Chop spring onion

dough

dough

Divide dough

Divide dough

roll the ball

roll the ball

Apply 1 teaspoon of ghee and fold it

Apply 1 teaspoon of ghee and fold it

fold one third

fold one third

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

Apply some ghee

Apply some ghee

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

Serve directly to the plate

Serve directly to the plate

Spring onion paratha

Spring onion paratha


10
Apr 17

Paneer (cottage cheese) do pyaza

Give your family the power of protein. Paneer is loaded with protein which helps in building strong muscles. ‘Paneer do pyaza’ is good for summer also, due to rich quantity of onion present in it, which have amazing cooling properties …

Enjoy the soft and delicious paneer…

Ingredients:

  • Paneer (cottage cheese):250gm
  • Onion: 400gm.
  • Tomato: 100gm
  • Garlic: 1 pod
  • Ginger: 3’ piece
  • Kasuri methi: 2 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  half teaspoon
  • Cumin: 1teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Cut the paneer into big chunks, keep aside.
  2. Chop 1 onion into slices longitudinally and 1 onion into 8 pieces, then separate their leaves as shown in photo.
  3. Chop garlic, ginger green chili and tomato longitudinally, keep aside.

Method:

  1. Heat 2 tablespoon of oil in a fry pan, add separated leaves of onion sauté on high flame for couple of minutes, and add green chili stir fry for twenty seconds, take it out and keep side.
  2. Heat remaining oil in a fry pan, add sliced onion sauté on high flame for couple of minutes, and add chopped garlic and ginger stir fry.
  3. Add chopped tomato, chili powder, coriander powder, turmeric powder and salt stir fry till liquid dries up; crushed kasuri methy with your both palm and add; stir fry for couple of minutes, add ¼ cup of water so that all ingredients get mixed homogeneously, cook for couple of minutes to get messy appearance.
  4. Now add paneer; stir fry for couple of minutes; add fried leaf of onion and green chili; cook for couple of minutes on medium flame, add Garam masala powder ‘Paneer (cottage cheese) do pyaza’ is ready to be served.
  5. Transfer into serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side dish.
Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Ingredients

Ingredients

Ingredients

Ingredients

add separated leaves of onion

add separated leaves of onion

add green chili

add green chili

 stir fry

stir fry

Heat remaining oil

Heat remaining oil

add sliced onion

add sliced onion

sauté on high flame

sauté on high flame

add chopped garlic and ginger stir fry.

add chopped garlic and ginger stir fry.

Add chopped tomato

Add chopped tomato

Add chopped tomato

Add chopped tomato

Add chopped tomato, chili powder, coriander powder, turmeric powder and salt

Add chopped tomato, chili powder, coriander powder, turmeric powder and salt

add crushed kasuri methi

add crushed kasuri methi

add crushed kasuri methi

add crushed kasuri methi

 add ¼ cup of water

add ¼ cup of
water

add paneer

add paneer

stir fry for couple of minutes

stir fry for couple of minutes

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add Garam masala powder

add Garam masala powder

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza


10
Mar 17

Boondi ka laddu

In India gifting your friends and family during festival is very popular. This festive season gift your near and dear ones a basket full of homemade delight ’Boondi ka laddu’, that comes laden with pure ghee (clarified butter) cashew nut and Raisins.

‘Happy holi’

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Food Color:
  • Water: ½ cup
  • Ghee (clarified butter): for deep frying

For sugar syrup:

  • Sugar:  200 gm.
  • Water: ½ cup
  • Green Cardamom: 5-6 no.
  • Cashew nuts: 10-12 no.
  • Raisins: 15-20 no.
  • Melon seed: 1 tablespoon

Preparation:

For sugar syrup:

  1. Take a large pan; pour sugar as well as water in it, and Let the syrup boil for 3-4 minutes.
  2. To test the readiness of sugar syrup, pour a little amount of sugar syrup in a cup ¼ filled with water, if it get dissolved immediately, continue boiling for a minute and put off the flame, if it doesn’t dissolve immediately means it is ready, put off the flame.
  3. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put besan add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batter, add color as per your choice. (See photo…)
  2. Take a fry pan, Heat ghee on medium heat (to check if oil is ready, pour   batter, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Take a ladle full of batter on boondi ladle/maker and gently tap it. Droplets of batter will fall into the hot ghee and beautiful round shaped boondi will appear. (If boondi is not round in shape and get tail end means, the batter is thin add bit of gram flour and check again) Fry for a minute and take out, put it into sugar syrup. Repeat the process for rest of the batter.
  4. Mix them properly let it cool till you will able to bind the boondi mixture in the shape of laddu by help of your fist.
  5. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 15-20 laddu will be ready.
  6. Decorate with Chandi ka verak, delicious laddu is ready to be served.
Boondi ka laddu

Boondi ka laddu

Ingredients

Ingredients

sugar syrup

sugar syrup

boondi batter

boondi batter

full of batter on boondi ladle

full of batter on boondi ladle

beautiful round shaped boondi

beautiful round shaped boondi

put it into sugar syrup

put it into sugar syrup

Repeat the process

Repeat the process

round shaped boondi will appear.

round shaped boondi will appear.

Mix them properly

Mix them properly

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu


09
Mar 17

Steamed rice

When we are in hurry and hungry, would like to go with traditional meal, it is possible with steamed rice.

Steamed rice is staple diet in India, especially in south India, Orissa, and west Bengal etc.

Ingredients:

  • Basmati rice: 1 cup
  • Water: 2 cup
  • Lemon juice: 1 teaspoon (optional)

Preparation:

  1. Clean and wash rice. Soak it into double quantity of water Keep aside for 15-20 minutes.

Method:

  1. Cook the rice in rice cooker or pressure cooker along with lemon juice. (You can directly cook on stove on lower flame till rice is done.)
  2. Steamed rice is ready to be served.
Steamed rice

Steamed rice

Ingredients

Ingredients

adding lemon juice

adding lemon juice

Cook the rice in rice cooker

Cook the rice in rice cooker

Steamed rice is ready

Steamed rice is ready

Steamed rice

Steamed rice