Kerala Laccha Parotta recipe – Malabar Parotta Recipe

Kerala Laccha Parotta recipe – Malabar Parotta Recipe

Every Layer of Kerala Lachcha Paratha brings in the awesome taste right on your platter. This super scrumptious paratha can be eaten for breakfast or for dinner. Malabar Parotta has the yummy taste in every layer.

Here is an easy recipe with pictures to prepare  Kerala Lachcha Paratha  serve these with steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice. Enjoy.

Directions

Making:

Take refined flour in a big mixing bowl and add less than salt, crushed carom seeds and 2 tsp of ghee into it. Mix it really well. Add water in small portions and knead soft and smooth dough. Dough is ready. Cover the dough and keep it aside for 20 minutes to set. 1/3 cup of water is used for kneading this much quantity of flour.

kerala laccha parantha

20 minutes are over, dough is ready as well. Divide the dough into three equal portions. Take a lump and roll it into peda. Dust it with some flour and roll it out into 12-14 inch diameter thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.

kerala laccha parantha

Then roll the dough from one end to another end making a peda. After that, roll out slightly thick parantha by rolling it gently with the rolling pin.

kerala laccha parantha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled stuffed parantha on it.

kerala laccha parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.

kerala laccha parantha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until it becomes crisp and brown spots appears on both the sides.

kerala laccha parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Kerala lachcha paranthas are now ready.

kerala laccha paranthaServing:

Crush the paranthas slightly and serve these scrumptious and delectable kerala lachcha paranthas steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice.

Kerala Laccha Parotta recipe - Malabar Parotta Recipe kerala laccha parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Carom seeds – less than ¼ tsp
  • Salt – ¼ tsp
  • Oil/ghee – 2-3 tbsp
Instructions
  1. Take refined flour in a big mixing bowl and add less than salt, crushed carom seeds and 2 tsp of ghee into it. Mix it really well. Add water in small portions and knead soft and smooth dough. Cover the dough and keep it aside for 20 minutes to set. ⅓ cup of water is used for kneading this much quantity of flour.
  2. minutes are over, dough is ready as well. Divide the dough into three equal portions. Take a lump and roll it into peda. Dust it with some flour and roll it out into 12-14 inch diameter thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  3. Then roll the dough from one end to another end making a peda. After that, roll out slightly thick parantha by rolling it gently with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled stuffed parantha on it. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  4. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until it becomes crisp and brown spots appears on both the sides.
  5. Parantha is now roasted well. Transfer it on a bowl placed over a plate. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Kerala lachcha paranthas are now ready.
  6. Crush the paranthas slightly and serve these scrumptious and delectable kerala lachcha paranthas steaming hot with a side assortment of chutney, pickle, raita or any sabzi of your choice. Enjoy!

 

Til Peanut Barfi Recipe – Sesame Seeds Peanuts burfi recipe

Til Peanut Barfi Recipe – Sesame Seeds Peanuts burfi recipe

Til Moongfali Barfi is a sweet recipe you could never say no to. Sesame seeds Peanut Barfi is a winter special sweet recipe you can relish on anytime. Til Moongfali Barfi is a recipe which is beneficial for health.

Here is an easy recipe to make Til Moongfali Barfi and serve it to friends and family on special ocassions. Serve these delecious and luscious sesame seeds peanuts barfi as a dessert after any meal. Enjoy.

Directions: 
Getting ready:
Chop the cashews into small chunks, keep them in a bowl. Peel the green cardamom and crush the seeds into fine powder in stone grinder. Meanwhile evenly grease a plate with some ghee.

Sesame seeds peanut barfiMaking:
Heat a wok and put sesame seeds to it. Keep stirring constantly and roast the seeds on medium flame until they become light brown. Then transfer the roasted sesame seeds on a plate, don’t over roast the sesame seeds otherwise they will become bitter in taste.

Sesame seeds peanut barfi
Once the sesame seed cools down, grind them into coarse powder in mixer grinder. Also, finely grind the roasted peanuts in mixer grinder.

Sesame seeds peanut barfi
Heat 1 tsp of ghee in the wok and put peanut paste in the wok as the ghee melts. Roast the paste by stirring continuously for 2 to 3 minutes. Later, transfer the paste in a bowl.

Sesame seeds peanut barfi
Now put sugar in the wok along with little more than ½ cup of water and cook until the sugar dissolves completely. Further cook the syrup for few more minutes and check its consistency by taking few drops of it in a bowl. As the syrup cools down, stick between the fingers and if two long thread are appearing between the fingers that means sugar syrup is ready.

Sesame seeds peanut barfi
Cook the syrup for 1 minute more so that it reaches the freezing consistency. Then turn off the flame and add sesame seeds powder, peanut paste, cashews, some coconut, some chironji and crushed green cardamom to the sugar syrup. Mix all the ingredients really well.

Sesame seeds peanut barfi
Transfer the barfi mixture on the greased plates and spread evenly. Sprinkle the remaining chironji and coconut on top of the mixture and press them gently with the spatula. Keep them aside to set.

Sesame seeds peanut barfi
When the barfi freezes completely, cut them into desired size pieces and take out the barfi on a plate. It took 30 minutes to set the barfi. Sesame seeds peanuts barfi are ready.

Sesame seeds peanut barfiServing:
Serve these delectable and luscious sesame seeds peanuts barfi as a dessert after any meal. Store them in an airtight container and relish eating for 15 to 20 days.
Suggestion

  • Keep a constant check on sugar syrup, if the syrup becomes thick in consistency then the barfi mixture will turn out dry and it will become difficult to set the barfi. If the barfi becomes thin in consistency then the barfi will turn out like halwa which will not set either.

Til Peanut Barfi Recipe - Sesame Seeds Peanuts burfi recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – 2 cups
  • Sugar – 2 cups
  • Ghee – 2 to 3 tbsp
  • Roasted peanuts – 1 cup (peeled)
  • Coconut – 1 cup (grated)
  • Green cardamom – 5 to 6
  • Chironji – 1 tbsp
  • Cashews – 10 to 12 (2 tbsp)
Instructions
  1. Chop the cashews into small chunks, keep them in a bowl. Peel the green cardamom and crush the seeds into fine powder in stone grinder.
  2. Evenly grease a plate with some ghee.
  3. Heat a wok and put sesame seeds to it. Keep stirring constantly and roast the seeds on medium flame until they become light brown. Then transfer the roasted sesame seeds on a plate, don't over roast the sesame seeds otherwise they will become bitter in taste.
  4. Once the sesame seed cools down, grind them into coarse powder in mixer grinder. Also, finely grind the roasted peanuts in mixer grinder.
  5. Heat 1 tsp of ghee in the wok and put peanut paste in the wok as the ghee melts. Roast the paste by stirring continuously for 2 to 3 minutes. Later, transfer the paste in a bowl.
  6. Now put sugar in the wok along with little more than ½ cup of water and cook until the sugar dissolves completely.
  7. Further cook the syrup for few more minutes and check its consistency by taking few drops of it in a bowl. As the syrup cools down, stick between the fingers and if two long thread are appearing between the fingers that means sugar syrup is ready.
  8. Cook the syrup for 1 minute more so that it reaches the freezing consistency. Then turn off the flame and add sesame seeds powder, peanut paste, cashews, some coconut, some chironji and crushed green cardamom to the sugar syrup. Mix all the ingredients really well.
  9. Transfer the barfi mixture on the greased plates and spread evenly. Sprinkle the remaining chironji and coconut on top of the mixture and press them gently with the spatula. Keep them aside to set.
  10. When the barfi freezes completely, cut them into desired size pieces and take out the barfi on a plate. It took 30 minutes to set the barfi. Sesame seeds peanuts barfi are ready.
  11. Serve these delectable and luscious sesame seeds peanuts barfi as a dessert after any meal. Store them in an airtight container and relish eating for 15 to 20 days.

 

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori has always been one of the most favorite kachoris of all time. These super scrumptious Green peas stuffed layered kachori make an excellent snack, you can serve it to guests or pack it along while travelling. With flavorful and spiced pea filling, this dish will be a sure shot hit among all.

Here is an easy recipe with step by step pictures to make Green peas stuffed layered kachori as your evening snack. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. Enjoy.

Directions:

Getting ready:

Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.layered pea kachori

Keep refined flour aside in a plate to dust the sheets.

Making :

Take 2 cups of refined flour in a big bowl,  add 2 tsp ghee to it , ½  tsp of salt and mix it. Add little quantity of water and knead a soft dough.  We have used more than 1/2 cup of water for the dough. Cover the dough  for 15 to 20 minutes to set.layered pea kahori

Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , 1/2 tsp cumin seeds, 1/4 tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn. layered pea kachori

Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel)..  Add 1/ 2 tsp of dry mango powder, 1/4 tsp red chili powder, 1/4 tsp garam masala and 1/2  tsp salt or to taste and sauté the green peas well with the spices.layered pea kachori

Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have  cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.layered pea kachori

 Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.layered pea kachori

Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges.  Spread a thin layer like this over the sheet with hands.layered pea kachori Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.layerred pea kachori

Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it  likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center. layered pea kachori

 

Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.layered pea kachori

Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.layered pea kachori

Serving:

Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. layered pea kachori

Suggestion:

  • If you don’t have cumin seeds powder you can use coarsely grinded cumin seeds.
  • Keep the flame low so as the spices don’t burn while you sauté it.
  • You can use preserved or fresh green peas as desired.
  • Green peas mashed while preparing the stuffing tastes much better than the grinded one.
  • While stuffing the kachoris, make sure you close the edges well to seal the stuffing.
  • Make sure that the oil is heated slightly and the flame is kept low while frying.
  • This much quantity of ingredients is enough to prepare 10 kachoris and took 15 minutes to fry the kachoris at once.

Matar Kachori Khasta Recipe - Green Peas Stuffed Layered Kachori - Matar Ki Kachorilayered pea kachori
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 2 cups ( 250 gms)
  • Plain flour- ¼ cup
  • Ghee- ¼ cup (50 gms)
  • Salt- 1 tsp (or to taste )
  • Frozen Green pea- 1.5 cup
  • Cumin Powder- ½ tsp
  • Asafoetida - 1 pinch
  • Fennel powder- 1 tsp
  • Green chili - 2 to 3 (finely chopped)
  • Ginger Paste- 1 tsp
  • Dry Mango Powder -1/2 tsp
  • Red chili powder- 1/ 4 tsp
Instructions
  1. Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.
  2. Keep refined flour aside in a plate to dust the sheets.
  3. Take 2 cups of refined flour in a big bowl, add 2 tsp ghee to it , ½ tsp of salt and mix it. Add little quantity of water and knead a soft dough. We have used more than ½ cup of water for the dough. Cover the dough for 15 to 20 minutes to set.
  4. Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , ½ tsp cumin seeds, ¼ tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn.
  5. Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel).. Add 1/ 2 tsp of dry mango powder, ¼ tsp red chili powder, ¼ tsp garam masala and ½ tsp salt or to taste and sauté the green peas well with the spices.
  6. Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.
  7. Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.
  8. Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges. Spread a thin layer like this over the sheet with hands.
  9. Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.
  10. Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center.
  11. Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.
  12. Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.
  13. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire.

 

Churma Laddoo Recipe – Rajasthani Churma Laddo

Churma Laddoo Recipe – Rajasthani Churma Laddo

Churma Ladoo is an authentic Rajasthani recipe you can never resist.  Made of semoolina, wheat flour, ghee, dry fruits and tagar these bite sized delights just melt in mouth. You can make these on any special or festive occasions and surprise your friends and family.

Here  is an easy recipe with step by step pictures to make yummy Rajasthani churma laddo. Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

Directions: 
Getting ready:
Chop the cashews into small pieces and thinly slice the almonds as well. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.

Rajasthani churma laddooMaking:
Take wheat flour in a big mixing bowl and add semolina into it along with half the quantity of ghee. Mix everything really well. Here you can also use mawa instead of ghee.

Rajasthani churma laddoo
Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. Dough is kneaded. 1/3 cup of milk is used for kneading this much quantity of flour. Cover and keep the dough aside for 15 minutes to set.

Rajasthani churma laddoo
After 15 minutes, dough will be ready. Slightly knead the dough and divide it into small lumps. Lift a lump and roll it out into smooth ball. Press it with hand and flatten it to shape it as baati. Prepare the rest of the baatis as well.

Rajasthani churma laddoo
Place a wok on flame and pour enough ghee into it to deep fry the baatis. When the ghee melts, gently slide the baatis into it. Keep the flame on low and fry the baatis until they turn crisp and golden brown in colour. Keep flipping the sides.

Rajasthani churma laddoo
Once the baatis turn golden brown in colour from all the side, turn off the flame and transfer them on a plate. It took 8-10 minutes to fry the baatis.

Rajasthani churma laddoo
Crush the baatis so that they cools down quickly. Now transfer the crushed baatis in a mixer jar and churn it into fine powder. Transfer the churma on a plate. If you want then you can strain the churma through a rice straining sieve.

Rajasthani churma laddoo
Now add tagar into the churma along with chopped cashews, sliced almonds, ghee and green cardamom powder. Mix everything really well. If you think that the churma is not fried aptly then roast it with some ghee until it turns golden brown in colour. Mixture for making ladoos is now ready.

Rajasthan churma laddoo
To make ladoos, take small portion of the mixture in hand. Press the mixture gently with both the hands and bind it into a firm ladoo. Keep the size of the ladoos medium or as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Churma ladoos are ready.

Rajasthani churma laddooServing:
Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

Rajasthani churma laddoo

Churma Laddoo Recipe - Rajasthani Churma Laddo
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Semolina - ¼ cup
  • Ghee – ½ cup
  • Cashews – 1 tbsp
  • Almonds – 4
  • Green cardamom – 4
  • Milk – to knead the dough
  • Tagar – 1.5 cup
  • Ghee – to fry baati
Instructions
  1. Chop the cashews into small pieces and thinly slice the almonds as well. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
  2. Take wheat flour in a big mixing bowl and add semolina into it along with half the quantity of ghee. Mix everything really well. Here you can also use mawa instead of ghee.
  3. Now add lukewarm milk in small portions and knead stiff dough as required for making pooris. Dough is kneaded. ⅓ cup of milk is used for kneading this much quantity of flour. Cover and keep the dough aside for 15 minutes to set.
  4. After 15 minutes, dough will be ready. Slightly knead the dough and divide it into small lumps. Lift a lump and roll it out into smooth ball. Press it with hand and flatten it to shape it as baati. Prepare the rest of the baatis as well.
  5. Place a wok on flame and pour enough ghee into it to deep fry the baatis. When the ghee melts, gently slide the baatis into it. Keep the flame on low and fry the baatis until they turn crisp and golden brown in colour. Keep flipping the sides.
  6. Once the baatis turn golden brown in colour from all the side, turn off the flame and transfer them on a plate. It took 8-10 minutes to fry the baatis.
  7. Crush the baatis so that they cools down quickly. Now transfer the crushed baatis in a mixer jar and churn it into fine powder. Transfer the churma on a plate. If you want then you can strain the churma through a rice straining sieve.
  8. Now add tagar into the churma along with chopped cashews, sliced almonds, ghee and green cardamom powder. Mix everything really well. If you think that the churma is not fried aptly then roast it with some ghee until it turns golden brown in colour. Mixture for making ladoos is now ready.
  9. To make ladoos, take small portion of the mixture in hand. Press the mixture gently with both the hands and bind it into a firm ladoo. Keep the size of the ladoos medium or as desired. Place the prepared ladoo on a plate. Similarly, prepare the rest of the ladoos until the mixture is utilized completely. Churma ladoos are ready.
  10. Serve these luscious and mouth-melting churma ladoos as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

 

 

How to make Dahi or Curd at home – Thick curd recipe

How to make Dahi or Curd at home – Thick curd recipe

Making curd at home is super simple and easy task. This curd recipe is prepared with starter curd and also you can use the homemade starter curd as well. Curd tastes super tasty and delicious when prepared with home. Summers are the best time to have curd. For an Indian, no meal is complete without curd. Curd is one of the basic essential in an Indian kitchen.

It is a very good and natural food which is very good for health. With this recipe you will get really thick, creamy and rich curd. You can use this rich and creamy homemade curd as an accompaniment to your meals. Making curd is very easy. Just follow this simple and quick recipe of making curd at your home with step-by-step pictures and instructions.

Directions

Making:

Take the milk in a vessel and put it on flame. Let it simmer. To make curd, milk should be lukewarm.

homemade dahi recipe
Once the milk turns lukewarm, pour it in a casserole. Drop the curd into the milk. No need to mix the curd into the milk.

homemade curd recipe
Cover and keep the casserole aside for 5-6 hours to make curd. After 6 hours, remove the lid. Curd of thick consistency is now ready.

homemade curd recipeServing:

Serve this creamy and luscious fresh curd as it is or prepare raita, dahi vada or any other dish with it. Keep the remaining curd in refrigerator it won’t turn sour quickly. It will remain good for 2-3 days and if it turns sour then prepare kadhi, aloo ka rassa, arbi ka rassa or anything you desire.

Suggestions:

  • When we make curd with lemon etc, it doesn’t taste good. But when we use this curd to make other curd, then that the next curd tastes great. So it’s a good idea to buy the curd from dairy to make curd.
  • Boil the milk. If the milk is not boiled (200º F) properly, it won’t make good curd. In winters put the boiled milk in the casserole. In summers you can use any utensil. Test the milk’s temperature you’re your finger. It should be cool enough to let you comfortably immerse your finger into it.

How to make Dahi or Curd at home - Thick curd recipe homemade dahi recipe
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk – 500 grams
  • Curd – 1 tsp
Instructions
  1. Take the milk in a vessel and put it on flame. Let it simmer. To make curd, milk should be lukewarm.
  2. Once the milk turns lukewarm, pour it in a casserole. Drop the curd into the milk. No need to mix the curd into the milk. Cover and keep the casserole aside for 5-6 hours to make curd. After 6 hours, remove the lid. Curd of thick consistency is now ready.
  3. Serve this creamy and luscious fresh curd as it is or prepare raita, dahi vada or any other dish with it. Keep the remaining curd in refrigerator it won’t turn sour quickly. It will remain good for 2-3 days and if it turns sour then prepare kadhi, aloo ka rassa, arbi ka rassa or anything you desire.

 

Coconut barfi recipe – Nariyal ki Barfi Recipe

Coconut barfi recipe – Nariyal ki Barfi Recipe

Chewy coconut barfi always leaves an everlasting taste on our taste buds.  You can have Nariyal barfi on any special festive occassion or have it whenever you crave for something sweet.  Have a rich taste this coconut barfi just melt in your mouth.

Here is an easy step by step recipe with pictures to make savoring Coconut Barfi. Serve this bite sized delight and surprise your friends and family.

Directions: 

Getting ready:

Thinly slice the pistachios and keep them in a bowl.

Nariyal barfi

Apply some ghee all over a plate.

Nariyal barfi

Crumble the mawa in a bowl.

Making:

Start making coconut barfi by heating a pan. When the pan gets heated, put desiccated coconut in a pan and roast till the colour changes a bit. Once the coconut become light brown, transfer in a bowl.

Nariyal barfi

Now put the crumbled mawa in the same pan and roast on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.

Nariyal barfi

Once the mawa cools down slightly, add desiccated coconut in the pan and mix thoroughly.

Nariyal barfi

Then add powdered sugar to the mawa-coconut mixture and mix properly.

Nariyal barfi

Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set.

Nariyal barfi

Later, cut the barfi into desired size pieces and keep them on another plate. Coconut barfi are ready.

Nariyal barfiServing:

Serve these scrumptious and mouth-watering coconut barfi straightaway.

Coconut barfi recipe - Nariyal ki Barfi Recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Desiccated coconut – 1 cup
  • Mawa – 1 cup (200 grams)
  • Powdered sugar – 1 cup
  • Pistachios – 8 to 10
  • Ghee – 1 tbsp
Instructions
  1. Thinly slice the pistachios and keep them in a bowl.
  2. Apply some ghee all over a plate.
  3. Crumble the mawa in a bowl.
  4. Start making coconut barfi by heating a pan. When the pan gets heated, put desiccated coconut in a pan and roast till the colour changes a bit. Once the coconut become light brown, transfer in a bowl.
  5. Now put the crumbled mawa in the same pan and roast on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.
  6. Once the mawa cools down slightly, add desiccated coconut in the pan and mix thoroughly.
  7. Then add powdered sugar to the mawa-coconut mixture and mix properly.
  8. Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set.
  9. Later, cut the barfi into desired size pieces and keep them on another plate. Coconut barfi are ready
  10. Serve these scrumptious and mouth-watering coconut barfi straightaway.

 

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi recipe – Gol papdi- Sukhadi – Gor Papri

Gur Papdi is a traditional sweet recipe made specially during winters. This amazing combination of jaggery and wheat flour make a delicious sweet treat to feast on. You can have Gor Papri on special or festive occasions or have it whenever you crave something sweet. This sweet is also called as Sukhadi or Gol Papdi in some parts of India.

Here is a quick recipe with step by step pictures  to prepare Gur papdi this winter and add more sweetness and warmth to your menu. Enjoy delicious Gur papdi anytime.

Direction :

Getting ready:

Brush the plate with ghee.gor papri

Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. 

Making:

Put a pan on flame to heat. Pour a little less than 1/2 cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame. sukhadi

Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour  cool. We need to add jaggery to the flour only when it cools a bit.

sukhadi

Take 1/4 tsp cardamom powder.  Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.sukhadi

 Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed wellsukhadi

Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.

sukhadi

Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.

sukhadi

Serving:

Take out the cut pieces. Scrumptious Gur Papdi is ready to be served. It is very easy to prepare this scrumptious Gur papdi.sukhadi

Suggestion:

  • You can add 4 to 5 cardamom peeled and ground cardamom if you don’t have cardamom powder.
  • You can increase or decrease the quantity of jaggery as per choice.
  • Traditionally Gur papdi is prepared in this way. But you can add dry fruits inside it if desired. Gud papdi will turn out more delicious if done so.
  • Make sure you stir the flour well till golden brown, Keeping it on low medium flame.
  • While mixing the jaggery. Crumble the jaggery wellvery finely or you can also grate it. While mixing make sure you don’t add jaggery to flour while on flame, Place it down and let it cool , add jaggery and mix it well.

Gur Papdi recipe - Gol papdi- Sukhadi - Gor Paprisukhadi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup (150 gms)
  • Grated Jaggery- 1/ 2cup ( 125 gms)
  • Ghee- 1/ 2cup ( 125 gms)
  • Almonds- 5 to 6 finely chopped
  • Green Cardamom Powder- 1/ 4 tsp
  • Nutmeg – 1
Instructions
  1. Brush the plate with ghee.
  2. Grate the jaggery very finely and chop 5 to 6 almonds finely for garnishing. .
  3. Put a pan on flame to heat. Pour a little less than ½ cup ghee into it and save the rest. Melt the ghee. Add 1 cup wheat flour to it. Roast the flour till it is golden brown in color. Keep the flame low and medium. Flour is roasted and fragrant. Ghee has separated from the flour. Flour is ready. Turn off the flame.
  4. Stir the flour at regular interval, because the pan heats up from the base. If not stirred the flour will burn at the bottom. Let the flour cool. We need to add jaggery to the flour only when it cools a bit.
  5. Take ¼ tsp cardamom powder. Or you can add 4 to 5 cardamom peeled and ground cardamom. Take 1 whole nutmeg and grate it or take a pinch of nutmeg powder. Mix well.
  6. Place the wok on stand. Now that the flour has cooled down. take 1/ 2 cup grated jaggery and add to the flour. Mix it well till the jaggery melts and mixes well with the flour. Flour and jaggery are now mixed well.
  7. Put the mix out in the plate that was brushed with ghee. Press it well and spread evenly. Spread finely chopped almonds over it. Fix them well by pressing with spoon.
  8. Now mark it. You can keep the pieces big or small as desired. Let it cool then cut and separate the pieces. Cut it as desired.
  9. Take out the cut pieces. Scrumptious Gud Papdi is ready to be served. It is very easy to prepare this scrumptious Gud papdi.

 

 

Chana dal Recipe – Chana dal Tadka fry – Punjabi chana dal masala

Chana dal Recipe – Chana dal Tadka fry – Punjabi chana dal masala

Chana dal has always been one of our favorite dal. Chana Dal made in punjabi style tastes awesome. This chana dal recipe adds up more indian flavors on your menu. Serve it to guests or have this yummy and nutritious dal anytime. I am sure everyone will relish it.

Here is a step by step recipe with pictures to make delicious and steaming hot bowl of dal. Serve this tantalizing and nutritious chana dal steaming hot along with chapatti, parantha, naan or rice.
Directions:

Getting ready:

Roughly chop the tomatoes, ginger and green chilly and put them to a mixer jar. Grind everything into fine paste and transfer it to a bowl.

chana dal

Soak the chana dal for 5-6 hours in water in a bowl. Later, drain out the excess water from the dal.

chana dalMaking:

Place a pressure cooker on flame and put soaked chana dal, 2 cups of water, half amount of turmeric powder and half amount of salt in it. Mix nicely and put the lid on. Cook the dal on high flame till a whistle is released. Afterward, reduce the flame to low and cook the dal for 5 minutes more. Later, turn off the flame and let the pressure settle on its own.

chana dal

Meanwhile, prepare the masala. For this, heat a pan on flame with 1-2 tbsp of ghee in it. When the ghee melts, add cumin seeds and asafoetida in the pan. As the seeds start crackling, add turmeric powder and coriander powder in the pan. Saute the masala for a while. Then add tomato-ginger-green chilly paste and red chilly powder in the pan and saute the masala for 3-4 minutes.

chana dal

By then, the pressure of the cooker will escape as well and on the other side oil will starts separating from the sides of the masala. Transfer the cooked chana dal in the pan followed by salt and desired amount of water. Mix properly, cover and cook the dal for 2-3 minutes.

chana dal

After 3-4 minutes, chana dal will be ready. Add garam masala and green coriander to the dal and mix well. Chana dal is now ready to serve, turn off the flame.

chana dalServing:

Serve this tantalizing and nutritious chana dal steaming hot along with chapatti, parantha, naan or rice.

Suggestion

  • If you are adding onion then make dal in oil.
  • For 4-5 members

Chana dal Recipe - Chana dal Tadka fry - Punjabi chana dal masala chana dal
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chana dal – 1 cup
  • Tomatoes – 3
  • Ginger baton – 1 inch
  • Green chilly – 1
  • Green coriander – 2-3 tbsp
  • Ghee – 1-2 tbsp
  • Coriander powder – 1 tsp
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ½ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Wash the tomatoes and green chilly thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, ginger and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl. Soak the chana dal for 5-6 hours then drain out the excess water from it.
  2. Place a pressure cooker on flame and put soaked chana dal, 2 cups of water, half amount of turmeric powder and half amount of salt into it. Mix everything really well. Put the lid on and let the dal cook on high flame until the cooker releases a whistle. After that, put the flame on low and cook the dal for 5 minutes more. Then turn off the flame and let the pressure settle on its own.
  3. Meanwhile, prepare the masala. For this, heat a pan and pour 1-2 tbsp ghee into it. When the ghee melts, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder and coriander powder into it. Saute the masala for a while. Then add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala for 3-4 minutes by stirring in-between until the ghee starts separating from its edges.
  4. After 3-4 minutes, masala will get roasted aptly. Pressure of the cooker is released completely as well. Open the lid and add the cooked chana dal into the roasted masala along with salt and desired amount of water. Mix everything really well, cover the pan and cook the dal for 2-3 minutes so that the dal absorbs the masala really well. After 3-4 minutes, remove the lid. Dal is now cooked aptly, add garam masala and green coriander into it. Mix them really well. Chana dal is now ready to serve, turn off the flame.
  5. Serve this tantalizing and nutritious urad and chana dal steaming hot along with chapatti, parantha, naan or rice.

 

Til Gud Bati Recipe – Tilkut Gud Mawa Bati – Makar Sankrati Recipe

Til Gud Bati Recipe – Tilkut Gud Mawa Bati – Makar Sankrati Recipe

Til Gud bati is an authentic sweet recipe specially prepared during the festival of Makar Sankranti.  These bite sized Tilkut gud mawa  bati coated with sesame seeds add more sweetness to your celebrations. You can serve it to friends and family.I am sure everyone will relish eating it.

Here is an easy recipe with step by step pictures to make Makar Sankranti special Til Gud Mawa Bati that adds charm to your celebrations. Enjoy this winter special recipe.

Directions:

Getting Ready :

Take 15 to 20 almonds and cut it into two halves.til gud bati

Making:

Take 2 cup sesame seeds. Preheat the wok and put the sesame seeds for roasting. Stir it constantly till the sesame seeds are puffed up and change color. Don’t roast them too much as the might taste bitter. Turn off the flame after they are roasted well. Take out the roasted sesame seeds in the bowl and let it cool.Til gud bati

In the meanwhile take 250 grams mawa and roast it slightly till it changes color and is aromatic. When it is roasted well place the mawa into a plate.Til gud bati

Now to melt the jaggery in the same wok put 1 tsp of ghee in the wok. Take 250 grams of jaggery and melt it on low flame. Stir it at regular intervals and keep a check so that the jaggery doesn’t stick to the wok.Til Gud Bati

Till now the sesame seeds have cooled down. Take 2 tbsp sesame seeds and keep it aside. Grind rest of the sesame seeds coarsely in a jar.Til gud bati

Jaggery has melted now, turn of the flame. Add the ground sesame seeds to the jaggery in wok and mix them well. Add 1 tsp of green cardamom powder and mix well.Til gud bati

Place the Jaggery and sesame seed mix in a bowl and let it cool. Wait for a while as we cannot add mawa to the steaming hot mixture.Check if the mix has cooled down and is slightly warm when touched. Put the mawa in the mixture and mix it well.Til gud bati

Take the mix in your hand and make round balls. Press it and give it a shape of a peda. Now coat the bati with sesame that were earlier kept aside. After coating the batis take a piece of almond and stick it on the bati.Til gud bati

Serving:

Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.

Suggesstions:

  • Don’t roast the sesame seeds too much as it might taste bitter.
  • While melting the jaggery make sure you stir it and check it regularly so that it doesn’t stick to the wok.
  • Add the mawa to slightly warm not steaming hot jaggery and sesame seed mix.
  • Bind the batis when the mixture is slightly warm so that they don’t break.
  • When the baatis cool down store them in an air tight container and eat it for 8 to 10 days.
Til Gud Bati Recipe - Tilkut Gud Mawa Bati - Makar Sankrati Recipetil gud bati
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds- 2 cup ( 250 grams)
  • Mawa- 1 cup ( 250 gms)
  • Jaggery- 1 cup ( 250 grams)
  • Ghee – 2 tbsp
  • Almonds- 15 to 20
  • Green Cardamom Powder- 1 tsp
Instructions
  1. Take 15 to 20 almonds and cut it into two halves.
  2. Take 2 cup sesame seeds. Preheat the wok and put the sesame seeds for roasting. Stir it constantly till the sesame seeds are puffed up and change color. Don’t roast them too much as the might taste bitter. Turn off the flame after they are roasted well. Take out the roasted sesame seeds in the bowl and let it cool.
  3. In the meanwhile take 250 grams mawa and roast it slightly till it changes color and is aromatic. When it is roasted well place the mawa into a plate.
  4. Now to melt the jaggery in the same wok put 1 tsp of ghee in the wok. Take 250 grams of jaggery and melt it on low flame. Stir it at regular intervals and keep a check so that the jaggery doesn’t stick to the wok.
  5. Till now the sesame seeds have cooled down. Take 2 tbsp sesame seeds and keep it aside. Grind rest of the sesame seeds coarsely in a jar.
  6. Jaggery has melted now, turn of the flame. Add the ground sesame seeds to the jaggery in wok and mix them well. Add 1 tsp of green cardamom powder and mix well.
  7. Place the Jaggery and sesame seed mix in a bowl and let it cool. Wait for a while as we cannot add mawa to the steaming hot mixture.Check if the mix has cooled down and is slightly warm when touched. Put the mawa in the mixture and mix it well.
  8. Take the mix in your hand and make round balls. Press it and give it a shape of a peda. Now coat the bati with sesame that were earlier kept aside. After coating the batis take a piece of almond and stick it on the bati.
  9. Serve these scrumptious and yummy Mawa Batis this winter season or whenever you crave for something sweet.

Chilli Potato Recipe – How To Make Chilli Potato – Chilli Aloo

Chilli Potato Recipe – How To Make Chilli Potato – chilli aloo

We all have relished eating Chilli potato. The fusion of indo chinese flavors in this dish makes it a perfect dish to enjoy as a snack or at an evening tea party. It is not only a favorite among kids but adults too. The spicy taste will surely tantalize your taste buds.

Here is an easy recipe with step by step pictures to make yummy Chili Potato you can have anytime. Garnish this lip-smacking and finger-licking chilly potato with some green coriander and serve it steaming hot. Enjoy!

Directions

Getting ready:

Rinse the potatoes thoroughly with water and allow them to dry out completely. Peel them using a peeler and then cut them into long pieces. Keep them in a bowl.

Chilli potato recipe
Take 1 tbsp of corn flour in a bowl and add some water to it. Mix thoroughly until the lumps dissolves completely. Then add some more water in the batter. Corn flour slurry is ready, ¼ cup of water is used to make this slurry.

Chilli potato recipeMaking:
Add corn flour in the potatoes and mix them so that the potatoes gets a single layer coating of the corn flour.

Chilli potato recipe
Heat enough oil in a wok to deep fry the potatoes. When the oil gets heated, drop the potatoes in it and fry them on medium flame until they become golden brown.

Chilli potato recipe
Once the potatoes are fried aptly, transfer them on a sieve placed upon a bowl so that the excess oil gets drained out in the bowl. Fry the remaining potatoes as well.

Chilli potato recipe
Now place a pan on flame and pour 1 tbsp of oil in it. When the oil gets heated, add ginger paste and green chilies to it and saute them for a while. Keep the flame on low and add chilly sauce, tomato sauce, corn flour slurry, soy sauce, salt and sugar in the pan. Mix all the ingredient properly and cook them for 1 minute.

Chilli potato recipe
1 minutes later, sauce will be ready. Add fried potatoes and chilli flakes to the sauce. Mix them nicely. Adjust the chilly according to your taste. Now add green coriander and vinegar to the potatoes and mix thoroughly. Chilly potato is now ready, turn off the flame and transfer it on a plate.

Chilly potato recipeServing:
Garnish this lip-smacking and finger-licking chilly potato with some green coriander and serve it steaming hot. Enjoy!

Chilly potato recipeSuggestion

  • If you want to add onion and garlic then finely chop a medium sized onion and 5 to 6 garlic cloves. Fry them in oil until they become light pink then add ginger paste, green chilies and follow the remaining procedure as it is.

Chilli Potato Recipe - How To Make Chilli Potato - Chilli Aloo
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams)
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilies – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Corn flour – 4 tbsp
  • Tomato sauce – 2 tbsp
  • Soy sauce – 1 tbsp
  • Chilly sauce – 1 tsp
  • Vinegar – 1 tsp
  • Chilly flakes - ½ tsp
  • Salt - ½ tsp or to taste
  • Sugar - ½ tsp
  • Oil – to fry potatoes and make chilly potato
Instructions
  1. Rinse the potatoes thoroughly with water and allow them to dry out completely. Peel them using a peeler and then cut them into long pieces. Keep them in a bowl.
  2. Take 1 tbsp of corn flour in a bowl and add some water to it. Mix thoroughly until the lumps dissolves completely. Then add some more water in the batter. Corn flour slurry is ready, ¼ cup of water is used to make this slurry.
  3. Add corn flour in the potatoes and mix them so that the potatoes gets a single layer coating of the corn flour.
  4. Heat enough oil in a wok to deep fry the potatoes. When the oil gets heated, drop the potatoes in it and fry them on medium flame until they become golden brown.
  5. Once the potatoes are fried aptly, transfer them on a sieve placed upon a bowl so that the excess oil gets drained out in the bowl. Fry the remaining potatoes as well.
  6. Now place a pan on flame and pour 1 tbsp of oil in it. When the oil gets heated, add ginger paste and green chilies to it and saute them for a while. Keep the flame on low and add chilly sauce, tomato sauce, corn flour slurry, soy sauce, salt and sugar in the pan. Mix all the ingredient properly and cook them for 1 minute.
  7. minutes later, sauce will be ready. Add fried potatoes and chilli flakes to the sauce. Mix them nicely. Adjust the chilly according to your taste. Now add green coriander and vinegar to the potatoes and mix thoroughly. Chilly potato is now ready, turn off the flame and transfer it on a plate.
  8. Garnish this lip-smacking and finger-licking chilly potato with some green coriander and serve it steaming hot. Enjoy!

 

indiangoodfood.com