All posts by Nisha Madhulika

Rava Cutlets – Veg Suji Cutlet Recipe

Rava Cutlets  – Veg Suji Cutlet Recipe

Try making Sooji Cutlets for your family today as a breakfast or snack for supper. The amazing and super scrumptious taste of these cutlets will surely make you tempt for more. Everyone will surely delish eating these cutlets. Various cutlets are usually served as snack or an appetizers in special occasions or parties but these semolina cutlets are really unique and flavorsome in taste.

Here is an easy recipe with step by step pictures to make Suji veg cutlets at home. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice and drool over the amazing taste!

Directions :

Getting ready:

Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.

sooji cutlet Making:

Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.

sooji cutlet

Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.

sooji cutlet

When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.

sooji cutlet

To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.

sooji cutlet

After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.

sooji cutlet

Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.

sooji cutlet

To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.

sooji cutlet

For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.

sooji cutlet

Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.

sooji cutlet

Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.

sooji cutlet

Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.

sooji cutlet

When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.

sooji cutlet

Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.

sooji cutletServing:

Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.

sooji cutlet

If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

sooji cutletSuggestions:

  • We have used capsicum, cauliflower and carrot but you can use any other vegetable as according to your choice and availability like cabbage, mushroom, baby corn and kernels.
  • We have used thick semolina for making cutlets. You can also use fine semolina as well.
  • Cutlets can be made big or small as according to choice. These can be given round, square or oval shape as desired.
  • To make the bread crumbs take 2 to 3 bread slices and grind them in a mixer jar.
  • Make sure you add water in measured quantity. If semolina is 1 cup, add 2 cups of water.

Rava Cutlets - Veg Suji Cutlet Recipesooji cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Capsicum - ½ cup (finely chopped)
  • Grated carrot - ½ cup
  • Cauliflower - ½ cup (finely chopped)
  • Refined flour - 2 tbsp
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Green chili - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp or to taste
  • Black pepper - ¼ tsp (coarsely ground)
  • Bread crumbs - 2 slices
  • Oil - for frying
Instructions
  1. Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
  2. Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
  3. When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
  4. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
  5. To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
  6. For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
  7. Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
  8. Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
  9. Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
  10. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

 

Plain Paratha Recipe – How to make Paratha ?

Plain Paratha Recipe – How to make Paratha ?


Directions

Making:

Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.

plain parantha recipe

30 minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.

plain parantha recipe

Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre.

plain parantha recipe

Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.

plain paratha recipe

Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.

plain paratha recipe

Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.

plain paratha recipe

Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.

plain paratha recipe

Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick.

plain parantha recipe

Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.

plain parantha recipe

Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides.

plain parantha recipe

Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.

plain paratha recipeServing:

Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. This amount of dough is sufficient for making 8 paranthas. Enjoy!

plain paratha recipeSuggestions

  • Make big or small parantha as desired.

Plain Paratha Recipe - How to make Paratha?plain parantha
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Salt – ½ tsp or to taste
  • Oil – 2 tsp for kneading the dough and roasting the parantha
  • Water – to knead the dough
Instructions
  1. Add salt and 2 tsp of oil into the wheat flour. Mix it really well. Now add water in small portions and knead soft dough. Keep kneading the dough until it turns smooth. 1 cup of water is used to knead this much of flour. Cover the dough and keep it aside for 20 -30 minutes to set.
  2. minutes are over. Grease the hand and knead the dough again. Pinch a lemon sized dough. Roll it into a peda. Dust it with some dry flour and roll out 3-3.5 inch diameter thick parantha. Evenly apply some oil on it.
  3. Lift the edges of the rolled parantha and join it at the centre. Press it gently and dust it with some dry flour. Then roll it out into 5-6 inch diameter slightly thick parantha. Roll it from the edges not from the centre. Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  4. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on a bowl placed over a plate or on napkin paper. Similarly, prepare few more paranthas.
  5. Now to make triangular parantha, pinch same amount of dough and make peda of it. Dust it with some flour. Roll it out into 5-6 inch diameter parantha. After that, pour some oil on it and spread it evenly. Then fold it into half.
  6. Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make sure that the edges don’t remain thick. Place the rolled triangular parantha on the tawa. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  7. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it until brown spots appears on both the sides. Once the parantha gets roasted well, transfer it on the same bowl placed over a plate or on napkin paper. Similarly, prepare the rest of the paranthas until the dough is utilized completely. Plain paranthas are now ready.
  8. Serve these scrumptious and delectable plain paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Mango Coconut Burfi – Aam aur Nariyal ki Burfi

Mango Coconut Burfi – आम नारियल की बर्फी – Aam aur Nariyal ki Burfi

Barfi has always been one of our favorite recipe. What better sweet recipe you could find then making Mango Coconut Barfi. This seasonal delight will surely satisfy all your sweet cravings. You can serve it at any party or gatherings or have it after your meals.

It is mangoes season so do try out making this barfi recipe with unique taste and flavors. Here is an easy recipe with pictures and detailed information to make sumptuous Mango coconut barfi. Try fresh and homemade Mango coconut Barfi at your home and enjoy!

Direction :

Getting Ready :

Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.

mango coconut barfiMaking :

Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.

mango coconut barfi

Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.

mango coconut barfi

Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.

mango coconut barfi

Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.

mango coconut barfi

To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.

mango coconut barfi

To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.

mango coconut barfi Serving :

To separate out the chunks from plate,mark cuts on the barfi then heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator.

mango coconut barfiSuggestion :

  • For making the barfi take mangoes which don’t consist of threads. We have taken safeda mango. You can also take alphonso or dussehri mangoes too.
  • For garnishing the barfi we can use any other dry fruit. You can melon seeds, finely chopped almonds or any other dry fruit as desired to garnish.
  • We have taken 2 tbsp cornflour  to set the barfi. You can add ½ cup milk powder or ½ cup cashew powder instead.

Mango Coconut Burfi - Aam aur Nariyal ki Burfimango coconut barfi
Author: 
Recipe type: sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mango – 2 (500 gms )
  • Desiccated Coconut – 2 cup (200 gms )
  • Sugar – 1 cup (200 gms )
  • Corn flour – 2 tbsp
  • Cashew – 8 to 10 (finely chopped )
  • Pistachios – 10 to 12 (finely chopped )
Instructions
  1. Direction :
  2. Getting Ready :
  3. Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
  4. Making :
  5. Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
  6. Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
  7. Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
  8. Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
  9. To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
  10. To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
  11. Serving :
  12. To separate out the chunks from plate, heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator

 

Sooji Khichadi – Rava Khichadi – Semolina khichdi

Sooji Khichadi – Rava Khichadi – सूजी की खिचडी – Semolina khichdi

Sooji khichdi is a very simple and easy recipe to try out this summer. In summers we don’t want to eat much of oily food. Rava Khichdi is one nice option for you. It is light on your tummy and is also filled with nutritious veggies. Grab a bowl of Sooji khichdi and satisfy your hunger pangs.

Here is a step by step recipe with pictures to make tempting and nutritious Sooji khichdi.  Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

Direction :

Making :

Add 2 tsp ghee to a pan. Turn on the flame. Add ¼ cup thick semolina. Stir constantly and roast until it gets golden brown in color and is little fragrant. Take it out in a plate once roasted and ready.

sooji khichdi

Add 2 tsp more ghee to the same wok and let it heat a little.Keep the flame low. Add ½ tsp cumin seeds and sauté for a while. Then add 7 to 8 curry leaves, finely chopped ginger, finely chopped green chili, add less than ¼ tsp turmeric powder and sauté the masala for a while, add green peas. After sautéing the green peas for a while, add finely chopped capsicum. Keep tossing while sauteing.

sooji khichdi

Add finely chopped tomato. Sauté the veggies for a minute or so until they get little crunchy. Add 1.5 cups of water, followed by roasted semolina, ½ tsp salt or to taste and mix well.Cook it on low flame until the semolina puffs up. Then cover for a while and reduce the flame. Cook it for 3 minutes. Check the khichdi. Cook it for a while till thick.

sooji khichdiServing :

Once the khichdi is fragrant and ready,transfer it to a bowl. Garnish with some ghee. Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

sooji khichdi Suggestion :

  • Thickly texture semolina remains good for making the khichdi.
  • If making this khichdi for kids and they don’t like spicy food then avoid using green chilies.
Sooji Khichadi - Rava Khichadi - Semolina khichdisooji khichdi
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – ¼ cup (50 gms)
  • Ghee- 2 tbsp
  • Capsicum- 2 to 3 tbsp (finely chopped )
  • Tomatoes- 2 to 3 tbsp (finely chopped)
  • Green Peas- 2 tbsp
  • Cumin seeds- ½ tsp
  • Curry Leaves – 7 to 8
  • Turmeric Powder- Less than ¼ tsp
  • Ginger – ¼ inch piece (finely chopped )
  • Green chili- 2 (finely chopped )
  • Salt-1/2 tsp (or to taste )
Instructions
  1. Add 2 tsp ghee to a pan. Turn on the flame. Add ¼ cup thick semolina. Stir constantly and roast until it gets golden brown in color and is little fragrant. Take it out in a plate once roasted and ready.
  2. Add 2 tsp more ghee to the same wok and let it heat a little.Keep the flame low.
  3. Now add ½ tsp cumin seeds and sauté for a while. Then add 7 to 8 curry leaves, finely chopped ginger, finely chopped green chili, add less than ¼ tsp turmeric powder and sauté the masala for a while, add green peas. After sautéing the green peas for a while, add finely chopped capsicum. Keep tossing while sautéing.
  4. Add finely chopped tomato. Sauté the veggies for a minute or so until they get little crunchy. Add 1.5 cups of water, followed by roasted semolina, ½ tsp salt or to taste and mix well.Cook it on low flame until the semolina puffs up. Then cover for a while and reduce the flame. Cook it for 3 minutes. Check the khichdi. Cook it for a while till thick.
  5. Once the khichdi is fragrant and ready,transfer it to a bowl. Garnish with some ghee. Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

Raw mango Mint Chutney – Kacche Aam Podina Chutney – Green Mango Mint Chutney

Raw mango Mint Chutney- Kacche Aam Podina Chutney – Green Mango Mint Chutney

Mango Mint Chutney  has always delighted us and has always complemented our meals way too much. With the onset of summer season, starts the season of mangoes. A time we all eagerly await . Raw mango mint chutney with their tangy flavors just add that zingy taste to our food it is served along.

Everyone will devour  its amazing tangy-zingy taste. Serve this lip-smacking and finger-licking Raw mango mint chutney along with kachoris, pakodas, samosas or any other meal as per your preference. Here is an easy recipe with step by step pictures to make Kairi Pudina  chutney at home. Enjoy! 

Direction :

Getting Ready :

Take  250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.

kairi pudina chutney

Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.

kairi pudina chutney Making :

Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.

kairi pudina chutney Serving:

Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.

kairi pudina chutney

Raw mango pudina chutney is ready. You can serve this chutney with kachori, samosa, pakoras, dosa and with meals as well.

Suggestion :

  • You can adjust the quantity of green chili as desired. If you like spicy chutney you can add more green chilies.

Raw mango Mint Chutney - Kacche Aam Podina Chutney - Green Mango Mint Chutneykairi pudina chutney
Author: 
Recipe type: chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint leaves – 2 cup (250 grams)
  • Raw mango – 1 ( 150 gms)
  • Green chilies – 4 to 5
  • Fennel seeds- 2 tsp
  • Cumin seeds – 1 tsp
  • Black salt – 1 tsp (or to taste )
  • Salt – 1 tsp ( or to taste )
Instructions
  1. Take 250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.
  2. Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.
  3. Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.
  4. Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.
  5. Raw mango pudina chutney is ready. You can serve this chutney with kachori. samosa pakoras, dosa and with meals as well.

 

 

How to make Dal ke papad – Moong Dal ke Papad Banane ki vidhi

How to make Dal ke papad  – Moong Dal ke Papad Banane ki vidhi

Dal papad is something we always relish with our meals. The crunchy is papad made from moong dal  flour and urad dal flour along with some desi spices too. Munch over these  papads along with your meals. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea in supper.

Here is an easy recipe with step by step picture to make Moong dal papad. Prepare dal  papad at your home easily rather than buying it out from the market. Serve this crisp and mouth-drooling papad as a side assortment along with any meal.

Direction :

Getting Ready :

Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup  water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well. Dal papad Making :

Take 1.5  cup (200 grams) Urade dal flour and place it in a big bowl. Add less than ½ cup ( 50 grams) Moong dal atta, 1/3 tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.dal papad

Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.dal papad

Grease your hands with little oil. As the dough stays hard knead it and make it smooth.dal papad

Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.dal papad

Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad. dal papad

Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up. dal papad

To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.dal papad

Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.dal papad

Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.dal papad

Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.dal papad

Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.dal papad

To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.dal papad

Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.dal papad Serving :

Crunchy and crispy Papad is fried and ready. Relish this amazing papad anytime you wish to eat with meals. Take them out , fry them and enjoy it.

Suggestion :

  • You can add ¾ tsp baking soda to it instead of papar khaar too.
  • We have added Moong dal in ¼ th quantity of Urad dal. You can add ½ quantity of moong dal flour or you can add urad dal flour and moong dal flour in equal quantity. If desired you can make papad only from Urad dal flour too.
  • You can keep the size of papad big or small as desired.
  • Make sure that you roll the papad from the edges and not from the centre.

 

How to make Dal ke papad - Moong Dal ke Papad Banane ki vidhidal papad
Author: 
Recipe type: Misscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Urad dal flour – 1.5 cup (200 grams)
  • Moong dal flour – Less than ½ cup ( 50 grams)
  • Oil – 3 tbsp
  • Papad Khar- 2 tbsp ( 12 grams )
  • Black pepper – 1 tbsp
  • Salt- ⅓ tsp
  • Asafoetida- ½ pinch
  • Oil – for frying
Instructions
  1. Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well.
  2. Take 1.5 cup (200 grams) Urade dal flour and place it in a big bowl. Add less than ½ cup ( 50 grams) Moong dal atta, ⅓ tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.
  3. Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.
  4. Grease your hands with little oil. As the dough stays hard knead it and make it smooth.
  5. Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.
  6. Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad.
  7. Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up.
  8. To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.
  9. Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.
  10. Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.
  11. Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.
  12. Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.
  13. To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.
  14. Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.
  15. Crunchy and crispy Papad is fried and ready. Relish this amazing papad anytime you wish to eat with meals. Take them out , fry them and enjoy it.

 

Aam ki Launji – Sweet And Sour Raw Mango Chutney

Aam ki Launji – Sweet And Sour Raw Mango Chutney

With the season of mangoes comes a variety of new menu for you to relish. Try making Sweet and Sour Raw mango pickle this summer season and amaze everyone with its tantalizing and tongue tickling taste. Surely it will add more taste to your menu. Not only adults even  kids will relish eating it.

Here is a quick and easy recipe with step by step pictures to make Aam ki Launji at . Serve this yummy launji with chapatti, pooris, paranthas. Store this launji in refrigerator and relish eating for up to 15 days.

Direction :

Getting Ready :

Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.

Mango launji Making :

Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.

mango launji

Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.

mango lauji

Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.

mango lauji
Serving :

Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.

Aam ki Launji - Sweet And Sour Raw Mango Chutneymango launji
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes – 3 ( 500 gms )
  • Jaggery – ¾ cup (200 gms)
  • Oil – 2 tbsp
  • Cumin seeds- ½ tsp
  • Fenugreek seeds – ½ tsp
  • Fennel Seeds- 1 tsp
  • Salt – ¾ tsp ( or to taste )
  • Black salt- 1 tsp (or to taste)
  • Turmeric Powder- ½ tsp
  • Red chili powder- ½ tsp
  • Garam Masala – ½ tsp
Instructions
  1. Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes.
  2. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.
  3. Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.
  4. Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.
  5. Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.
  6. Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.

 

Baingan Bharta Recipe – How to make Roasted Eggplant

Baingan Bharta Recipe  – How to make Roasted Eggplant

Baingan Bharta is one of the favorite North Indian cuisine. Even those who don’t like it will relish eating Baingan Bharta for sure. You can make this delicious dish in very less time with ingredients like Brinjal, tomatoes,  spices and green coriander.

Here is an easy recipe with step by step pictures to make this amazing side dish. Serve this delicious and lip-smacking baingan bharta steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Direction:

Getting ready:

Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.Eggplant bharta

Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for  masala. Add all to mixer jar and grind it. Transfer it to a bowl.Eggplant bhartaMaking :

Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.eggplant bharta

Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.eggplant bharta

Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.

eggplant bhartaFor preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).eggplant bharta Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.Keep stirring the masala at regular intervals and keep the flame medium.

eggplant bharta Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.

eggplant bharta Serving :

Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members. eggplant bharta Suggestion:

  • While selecting brinjal from the market make sure that it soft. Press it down with your hand while selecting. If it is been pressed down easily. Eggplant is soft enough and is also dark in color.The stalk color should be nice green in color. It should be fresh.
  • Coating the brinjal with some oil prior roasting it, helps in roasting it nicely and it gets easy to remove the skin from it.
  • Don’t use too much quantity of asafoetida while filling the brinjal.
  • We have used mustard oil here in this recipe as it enhances the taste. You can also use any other cooking oil.
  • If you prefer eating spicier then you can adjust the quantity of red chili powder.
  • We have used finely chopped ginger here as they taste good while consuming the sabzi.But if you don’t like it finely chopped then grind the whole ginger along with tomatoes.

 

Baingan Bharta Recipe - बैंगन का भर्ता - How to make Roasted Eggplantroasted eggplant
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 (500 grams)
  • Tomatoes – 2 ( 150 gms)
  • Ginger- ½ inch piece
  • Green chili – 2
  • Mustard oil – 2 tbsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Cumin seeds- ½ tsp
  • Asafoetida- ½ pinch
  • Turmeric Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Red chili powder- ¼ tsp
  • Garam Masala – ¼ tsp
  • Salt – 1 tsp or to taste
  • Ginger – ½ inch piece ( finely chopped )
Instructions
  1. Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
  2. Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for masala. Add all to mixer jar and grind it. Transfer it to a bowl.
  3. Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.
  4. Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.
  5. Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.
  6. For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).
  7. Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.
  8. Keep stirring the masala at regular intervals and keep the flame medium.
  9. Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
  10. Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members.

 

 

Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Paratha

Jackfruit Bharwan Masala Parata  -Raw Jack Fruit stuffed Paratha

Jackfruit has been one of the favorite seasonal fruits during summers. It is also known as kathal in Hindi. You might have prepared Kathal Kebab, Kathal Kofta but have you ever tried making paratha from it? No? Then here is a simple and devouring recipe for making jackfruit stuffed parantha at home. Try making Jackfruit paratha and surely your friends and family will enjoy it.

Stuffed paranthas make a perfect breakfast. In fact you can have them any time of the day. It is a good way to include such healthy veggies in your kids routine. So, here is an easy recipe with detailed method and step by step pictures to make Raw Jackfruit stuffed Paratha. Team it up with your favorite sabzi or chutney and drool over its amazing taste.

Direction :

Getting Ready:

Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn’t get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.

kathal paratha

To boil the jackfruit add it to the pressure cooker. Add 1/4 (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.

kathal parathaMaking:

To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add 1/2 tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then use for making the paranthas.

kathal paratha

Open the lid once the pressure is released, Check the jackfruit  Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.

kathal paratha

To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.

kathal paratha

Once chickpea is roasted mix the spices to it . Add 1/2 tsp cumin powder, 1 tsp coriander  powder, 1/3 tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.

kathal paratha

When the spices are roasted well add mashed jackfruit to it and mix it. Add 3/4 tsp salt or to taste, 1/4 tsp garam masala, 1/3 tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool.

kathal paratha

After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.

kathal paratha

Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.

kathal paratha Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium.

kathal paratha Serving :

When Parantha has turned golden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.

kathal paratha Suggestion :

  • Use raw jackfruit for making the paranthas. Raw jackfruit comes white in color, whereas ripe jackfruit is yellow in color, avoid using the yellow colored jackfruit.
  • Keep the size of parantha big or small as per your preference.
  • Keep the parantha over a bowl when warm .If we keep the parantha directly over the plate then it turns soggy from beneath.

Jackfruit Bharwan Masala Parata -Raw Jack Fruit stuffed Parathakathal paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cup ( 300 gms)
  • Jackfruit- 250 gms
  • Chickpea flour- 2 tbsp
  • Oil - 3 to 4 tbsp
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Ginger paste - 1 tsp
  • Green chili- 2 (finely chopped )
  • Garam Masala - ¼ tsp
  • Cumin Powder- ½ tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- ⅓ tsp
  • Dry Mango powder- ⅓ tsp
  • Salt- 1.25 tsp or to taste
Instructions
  1. Take 250 gms jackfruit and rinse it water. Now finely chop the jackfruit. Take off the skin behind the seeds as it hard and doesn't get soft even after getting boiled and will not taste good either. Then discard the seed and remove the peel.
  2. To boil the jackfruit add it to the pressure cooker. Add ¼ (3 to 4 tbsp) cup water to it. Close the pressure cooker with lid and cook until it whistles once. Once it whistles reduce the flame and continue cooking the jackfruit on low flame for 3 to 4 minutes. After 4 minutes turn off the flame.
  3. To prepare the dough for paratha, 2 cup wheat flour in a big mixing bowl, add ½ tsp salt to it, followed by 2 tsp oil, then add water in small portions and knead soft dough. We have used less than 1 cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then use for making the paranthas.
  4. Open the lid once the pressure is released, Check the jackfruit Press it down, to see if it has turned tender and is getting mashed easily. Drain out the jackfruit from water. Take out jackfruit in a sieve so that water drains back into the bowl. Then squeeze out water from jackfruit and mash it very finely.
  5. To prepare the stuffing heat a pan. Add 2 tsp oil to the pan. Then add 2 tbsp chickpea flour, add to it. Stir constantly and roast until there is change in color and it turns fragrant.
  6. Once chickpea is roasted mix the spices to it . Add ½ tsp cumin powder, 1 tsp coriander powder, ⅓ tsp turmeric powder, 2 finely chopped green chilies and 1 tsp ginger paste. Mix everything and saute the spices for a while.
  7. When the spices are roasted well add mashed jackfruit to it and mix it. Add ¾ tsp salt or to taste, ¼ tsp garam masala, ⅓ tsp dry mango powder and mix everything thoroughly and saute the jackfruit. Stuffing is roasted well, mix some green coriander to it. Turn off the flame and transfer it to a bowl and let it cool.
  8. After 20 minutes, dough is ready. Grease your hands with some oil and knead the dough again. Turn on the flame and heat the tawa. Make small lump from the dough and make round dough ball. Flatten it like this giving it shape like peda. Dust the dough ball with some dry flour.
  9. Roll it out into 3 to 4 inch diameter parantha. Keep the dough covered to prevent it from drying. Apply some oil over it and layer some stuffing over it. Add equal amount of stuffing as that of dough. Lift the parantha from all sides and close the stuffing thoroughly. Flatten it out with your fingers to evenly spread out the stuffing.
  10. Heat the tawa , once it is rightly hot, spread some oil over it. Place the parantha over tawa to roast. Let the parantha roast from beneath. Flip it once it has roasted ,apply a little oil too. Meanwhile roll out another paratha. Press down the parantha using a ladle or wooden spatula from all sides. Flip it. Flip the side and roast it from the other side as well until it gets golden brown spots. Keep the flame medium
  11. When Parantha has turngolden brown from the other side as well, take it off from tawa and place over a bowl kept above the plate. With this much dough 4 to 5 paranthas can be prepared. Super tempting jackfruit paranthas are ready to be served. Serve these flavorsome jackfruit paranthas with chutney, curd or any curry as per your taste.

 

How to preserve Pineapple – Sweetened Pineapple Preserve

How to preserve Pineapple – Sweetened Pineapple Preserve

Pineapple is one fruit we all relish eating. It is an important source of vitamins and minerals. You can preserve it for a long period of time and relish its amazing taste.  Add sugar to this amazing pineapple and make Sweetened Pineapple preserve to use later .

Here is a easy recipe with step by step pictures to Preserve pineapple. Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer.

Directions

Getting ready:

Cut the edges of the pineapple into small chunks and chop its middle portion in small chunks as well. Keep them in separate bowls.pineapple preserve

Put the chopped middle portion of the pineapple in a mixer jar and grind them into fine paste.Pineapple preserve Making:

Heat a pan and pour the pineapple paste in it along with chopped pineapple and sugar. Mix them thoroughly and cook the pineapple by stirring constantly until it becomes thick and the colour changes.pineapple preserve

After 5 minutes, pineapple will turn slightly thick in consistency. Cook it for few more minutes until it thickens more.pineapple preserve

10 minutes later, pineapple will become thick and the colour will change as well. Pineapple is now cooked aptly, let it cool down it slightly.pineapple preserve

Once the pineapple cools down a bit, transfer it in the container. Pineapple is ready to preserve, put the lid on as it cools down completely and place it in freezer.pineapple preserve Serving:

Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer. You can store the frozen pineapple for 6 to 8 months in freezer.pineapple preserve

How to preserve Pineapple - पाइनएपल को प्रिजर्व करें - Sweetened Pineapple Preservepineapple preserve
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pineapple – 900 grams
  • Sugar – 250 grams (1 cup)
Instructions
  1. Cut the edges of the pineapple into small chunks and chop its middle portion in small chunks as well. Keep them in separate bowls.
  2. Put the chopped middle portion of the pineapple in a mixer jar and grind them into fine paste.
  3. Heat a pan and pour the pineapple paste in it along with chopped pineapple and sugar. Mix them thoroughly and cook the pineapple by stirring constantly until it becomes thick and the colour changes.
  4. After 5 minutes, pineapple will turn slightly thick in consistency. Cook it for few more minutes until it thickens more.
  5. minutes later, pineapple will become thick and the colour will change as well. Pineapple is now cooked aptly, let it cool down it slightly.
  6. Once the pineapple cools down a bit, transfer it in the container. Pineapple is ready to preserve, put the lid on as it cools down completely and place it in freezer.
  7. Frozen pineapple can be used in making pineapple raita, pineapple halwa or put it on ice-cream. Whenever you want to use the pineapple, take it out from freezer and use the required amount of pineapple then immediately close the container and keep the rest in freezer. You can store the frozen pineapple for 6 to 8 months in freezer.