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


09
Mar 17

Meethi boondi

The joy of sharing sweets during festival has no bounds. Holi means variety of sweets and namkin, fritters, chat etc…

Today I am going to upload the ‘Meethi boondi’…

Excellent flavor and eye catching…

‘Meethi boondi’ is an authentic sweet of Indian cuisine. In the festival of Holi, it is used as a Prasad in the Holika dahan day along with murmura (puffed rice).

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Rice flour: 1 table spoon
  • Meetha soda/cooking soda: 1 pinch
  • 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: 10-12no.
  • 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. When you touch it; between your index finger and thumb and pull it apart, it should form a string. Put off the flame. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put Besan, rice flour and soda, add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batters (flowing consistency) 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 the rest of the batter.
  4. Mix them properly let it be cool, stir occasionally, after getting cool it will get separated.
  5. Meethi boondi is ready; decorate with flower petals, delicious and eye catching ’Meethi boondi’ is ready to be served.
Meethi boondi

Meethi boondi

Ingredients

Ingredients

sugar syrup

sugar syrup

 form a string

form a string

smooth batter

smooth batter

add color

add color

tap it

tap it

Droplets of batter will fall

Droplets of batter will fall

Deep fry dry fruits

Deep fry dry fruits

Deep fry dry fruits

Deep fry dry fruits

Mix them properly

Mix them properly

put dry fruits into sugar syrup

put dry fruits into sugar syrup

stir occasionally

stir occasionally

add green cardamom powder

add green cardamom powder

Meethi boondi is ready

Meethi boondi is ready

Meethi boondi

Meethi boondi

Meethi boondi

Meethi boondi


08
Mar 17

Ridge gourd ki sabji

For healthy nutritious diet, it makes sense to pushing away oily korma and going for ridge gourd sabji. It goes very well the ghee (clarified butter) smeared chapati.

It is easy to digest and liked by those who prefer to have light dinner.

Ingredients:

  • Ridge gourd: 500 gm
  • Onion: 1 no (medium)
  • Whole Red chilly: 2no.
  • Panch phoran: 1 teaspoon (cumin, mustard seed, fennel seed, fenugreek seed, and carom seed.)
  • Turmeric powder: half teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Ghee/oil: 1 tablespoon

Preparation:

  1. Remove the Peel of ridge gourd and chop them in thin slices.
  2. Chop the onion in thin slices.

Method:

  1. Take a fry pan. Heat ghee, add Panch phoran, add whole red chili, and sputter it for few seconds.
  2. Add sliced onion and fry it till it turns transparent (3-5 minutes).
  3. Add sliced ridge gourd, turmeric powder and salt stir it.
  4. Cover it on medium flame till it is done and soft.
  5. Open the cover and cook on high flame till it comes at your choice of consistency (liquid dries up).
  6. Ridge gourd ki sabji is ready to serve, Serve hot with chapatti or paratha.
Ridge gourd ki sabji

Ridge gourd ki sabji

Ingredients

Ingredients

chop ridge gourd

chop ridge gourd

adds Panch phoran

adds Panch phoran

adds Panch phoran add whole red chili

adds Panch phoran
add whole red chili

Add sliced onion

Add sliced onion

Add sliced onion and fry

Add sliced onion and fry

Add sliced ridge gourd

Add sliced ridge gourd

Add sliced ridge gourd, turmeric powder and salt

Add sliced ridge gourd, turmeric powder and salt

Cover it on medium flame

Cover it on medium flame

cook on high flame till it comes at your choice of consistency

cook on high flame till it comes at your choice of consistency

Ridge gourd ki sabji

Ridge gourd ki sabji


08
Mar 17

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Cook bottle gourd, slightly different way, it is very healthy version for those who is trying to lose weight and like light food. This ‘Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabji’ is the ultimate healthy preparation. It is very good for your health and waistline.

See how amazingly nutritious sabji is this; it will boost your health and will keep you fit.

Ingredients:

  • Mung dal: 50 gm.
  • Green chili: 2-3 no.
  • Ginger: 2” pieces
  • Lemon: 1 no.
  • Green coriander leaves: 20 gm.
  • Cumin: ½ teaspoon
  • Roasted cumin powder: 1 tablespoon
  • Crushed black pepper: 1 teaspoon
  • Salt: 1 ½ teaspoon
  • Ghee/cooking oil: 2 tablespoon

Preparation:

  1. Peel off and chop lauki into cubes, keep aside.
  2. Chop green chili, keep aside.
  3. Grate the ginger pieces, keep aside.
  4. Dry roast mung dal till it becomes light brown in color. Clean and wash the roasted dal, keep aside.

Method:

  1. Take a pressure cooker; pour ghee; when it smokes; add cumin, sputter for few seconds add ginger, green chili one by one; fry for few seconds, add lauki and stir fry for couple of minutes , add  roasted dal, salt, roasted cumin powder along with a cup of water.
  2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame, cook for 3 to 4 minutes. Put off the flame.
  3. Allow cooker to cool, add crushed black pepper powder and half of the coriander leaves. Now Mung dal/moong dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi) is ready to be served.
  4. Add lemon juice and left out coriander leaves just before serving.
  5. Enjoy the sabji along with chapati.
Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Ingredients

Ingredients

chop lauki green chili ginger

chop lauki green chili ginger

Dry roast mung dal

Dry roast mung dal

Dry roast mung dal till it becomes light brown in color

Dry roast mung dal till it becomes light brown in color

add cumin

add cumin

add ginger

add ginger

green chili add ginger

green chili add ginger

add lauki

add lauki

add salt, roasted cumin powder

add salt, roasted cumin powder

add roasted dal, salt, roasted cumin powder

add roasted dal, salt, roasted cumin powder

add roasted dal, salt, roasted cumin powder along with a cup of water.

add roasted dal, salt, roasted cumin powder along with a cup of water.

add roasted dal, salt, roasted cumin powder along with a cup of water.

add roasted dal, salt, roasted cumin powder along with a cup of water.

add crushed black pepper powder and half of the coriander leaves

add crushed black pepper powder and half of the coriander leaves

Add lemon juice

Add lemon juice

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)