All posts by Nisha Madhulika

Janmashtami Mewa Pag | Dry Fruits Paag | Panchmewa Paag

Janmashtami Mewa Pag | Dry Fruits Paag | जन्माष्टमी पाग । Panchmewa Paag

With Janmashtmi comes a variety of sweet dishes that make us drool over it. This amazing Mix Dry fruit Paag is specially prepared on Janmashtmi and also served at bhog at some place . With the rich combination of sugar ghee and healthy dry fruits it becomes a favorite among all.

Here is an easy recipe with step by step pictures to make Mix Dry fruit Paag. Try out this traditional sweet recipe on any festive occasion or whenever you crave something sweet . It is delight to savor this tempting sweet recipe.

Direction:

Getting Ready:

Add 3/4 cup ghee to the wok and heat it. When the oil is medium hot, put the lotus seeds to fry. Stir until golden brown for 4 minutes. Take them out in a plate by holding the ladle at the edge of the wok.

mix dryfruit pag

Let the ghee cool a bit then take 1/3 cup edible gum. Put it to fry. Turn on the flame, keep the flame low. Put it to fry in two parts. Stir the edible gum and roast it. Once it puffs up, take it out and reduce the flame. Take it out and reduce flame. Put the leftover
edible gum to fry and prepare likewise. It takes 6 minutes to roast edible gum at once.

mix dryfruit pag

Take 1/2 cup almonds, add it to ghee and fry until golden brown and puffed. Reduce the flame take them out.

mix dryfruit pag

When the Flame is low and ghee is less hot. Take 1 cup musk melon seeds and put to fry. Put the flame to medium. Fry by continuously stirring them. The seeds crackle and puff up. When slightly brown add desiccated coconut to it.

mix dryfruit pag

Add 1/4 cup poppy seeds. Mix all ingredients well. Roast while stirring for 2 to 3 minutes. Stir it keep the flame low medium. We stirred it for 3 minutes. Take them out in a bowl.

mix dryfruit pag

To make sugar syrup, take 2 cups sugar in a vessel. Add 0.75 cup water to it. Turn on the flame. Cook the sugar syrup until sugar dissolves in water. Stir it at regular intervals.

mix dryfruit pag

Crush the whole dry fruits and prepare it. Crush the dry fruits in mortar and pestle. Crush the Almonds, lotus seeds and edible gum separately, grind them coarsely. Add all ingredients to the bowl of dry fruits.

mix dryfruit pag

Check if the sugar syrup is ready. When sugar syrup forms a single thread on drop then it is ready. Pour a drop in a bowl, Stick it between your fingers. If it forms a single thread then it is ready.

mix dryfruit pag

Grease the thali, Meanwhile drop all of the dry fruits in the sugar syrup. Add 1 tsp white pepper powder. Add powder made from 10 to 12 small cardamoms, Mix all ingredients well. Cook until it reaches the setting consistency. Cook for 2 to 3 minutes. Mix well. Turn off flame.

mix dryfruit pag

Put the Pag in thali to set. Spread it evenly, with a spoon. Put markings on the pag. You can keep pieces big or small as desired. Let it cool then separate the pieces. Lift it from the thali with the help of a knife. Slightly heat the base of the thali for 10 to 12 seconds.

mix dryfruit pagServing :

Take out scrumptious Mix dry fruit Pag pieces. Relish these on any festive or special occasion. When it cool you can store it in a air tight container. You can eat it for a month.

mix dryfruit pagSuggestion:

  • If you add edible gum to medium or very hot oil then, then the edible doesn’t puff up nicely. If you want the edible gum to puff up, then the ghee should be less hot.
  • White pepper powder enhances the flavor of the pag. You can add black pepper to balance the sweetness.
  • Put markings on the pag. If you do not mark it and it cools, then it would not cut easily , you will need to break it.

Janmashtami Mewa Pag | Dry Fruits Paag | Panchmewa Paag mix-dryfruit-pag
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lotus seeds - 1 cup (20 gms)
  • Dry coconut - 1 cup ( 60 gms ) (grated)
  • Muskmelon seeds - 1 cup (70 gms)
  • Sugar - 2 cups (500 gms)
  • Ghee - ¾ cup ( 150 gms)
  • Almonds - ½ cup ( 40 gms)
  • Edible gum - ⅓ cup (30 gms)
  • Poppy seeds - ¼ cup ( 30 gms)
  • White pepper - 1 tsp
  • Green cardamom - 10 to 12 (powder)
Instructions
  1. Add ¾ cup ghee to the wok and heat it. When the oil is medium hot, put the lotus seeds to fry. Stir until golden brown for 4 minutes. Take them out in a plate by holding the ladle at the edge of the wok.
  2. Let the ghee cool a bit then take ⅓ cup edible gum. Put it to fry. Turn on the flame, keep the flame low. Put it to fry in two parts. Stir the edible gum and roast it. Once it puffs up, take it out and reduce the flame. Take it out and reduce flame. Put the leftover
  3. edible gum to fry and prepare likewise. It takes 6 minutes to roast edible gum at once.
  4. Take ½ cup almonds, add it to ghee and fry until golden brown and puffed. Reduce the flame take them out.
  5. When the Flame is low and ghee is less hot. Take 1 cup musk melon seeds and put to fry. Put the flame to medium. Fry by continuously stirring them. The seeds crackle and puff up. When slightly brown add desiccated coconut to it.
  6. Add ¼ cup poppy seeds. Mix all ingredients well. Roast while stirring for 2 to 3 minutes. Stir it keep the flame low medium. We stirred it for 3 minutes. Take them out in a bowl.
  7. To make sugar syrup, take 2 cups sugar in a vessel. Add 0.75 cup water to it. Turn on the flame. Cook the sugar syrup until sugar dissolves in water. Stir it at regular intervals.
  8. Crush the whole dry fruits and prepare it. Crush the dry fruits in mortar and pestle. Crush the Almonds, lotus seeds and edible gum separately, grind them coarsely. Add all ingredients to the bowl of dry fruits.
  9. Check if the sugar syrup is ready. When sugar syrup forms a single thread on drop then it is ready. Pour a drop in a bowl, Stick it between your fingers. If it forms a single thread then it is ready.
  10. Grease the thali, Meanwhile drop all of the dry fruits in the sugar syrup. Add 1 tsp white pepper powder. Add powder made from 10 to 12 small cardamoms, Mix all ingredients well. Cook until it reaches the setting consistency. Cook for 2 to 3 minutes. Mix well. Turn off flame.
  11. Put the Pag in thali to set. Spread it evenly, with a spoon. Put markings on the pag. You can keep pieces big or small as desired. Let it cool then separate the pieces. Lift it from the thali with the help of a knife. Slightly heat the base of the thali for 10 to 12 seconds.
  12. Take out scrumptious Mix dry fruit Pag pieces. Relish these on any festive or special occasion. When it cool you can store it in a air tight container. You can eat it for a month.

 

Rice Kesar Kheer Recipe | Chawal Ki Kheer Recipe

Rice Kesar Kheer Recipe | चावल की केसरिया खीर | Chawal Ki Kheer Recipe

Rice Kheer has always had a special place on our menu. Every celebration every occasion is just incomplete without Kheer. The Rice Kesar kheer with its golden tinge from the saffron strands makes the kheer more unique. The tukda basmati rice in this kheer brings oozing flavors and keeps you craving for more.

Here is an easy recipe with step by step pictures to make luscious bowlful of Rice Kesar Kheer. Serve it all to your friends and family . I am sure they will love it.

Direction:

Getting Ready:

Take 40 to 50 saffron strands, in a small bowl, add a little milk to it. Mix well.

rice kesar kheerMaking :

Take 1 litre milk in a vessel. Turn on the flame and put to heat.

rice kesar kheer

Take 10 to 12 almonds, and chop into small pieces. Make 7 to 8 pieces of almond. Take 10 to 12 cashews,Cut the cashews. Take 6 small cardamoms and make powder from it.

rice kesar kheer

Take 1/4 cup Tukda basmati rice that is washed and soaked it in water for 30 minutes. Add rice when there is boil in milk. Stir well at regular intervals do that it doesn’t stick to the base.

rice kesar kheer

After cooking the kheer for 10 minutes, when rice puffs up add chopped dry fruits to the kheer. Keep a little dry fruits aside for garnishing. Stir it regularly and cook on medium flame for another 10 minutes.

rice kesar kheer

Once the Kheer is dense add saffron soaked milk to it. Add cardamom powder to it. Stir well and cook for 7 more minutes.

rice kesar kheer

Kheer is dense and ready ,add 1/2 cup sugar. Mix well. Cook for 1 to 2 minutes on low flame till sugar dissolves. Kheer is ready.

rice kesar kheerServing :

Take out the mouth drooling Kheer in a bowl. Garnish the kheer with a little dry fruits to make it more appealing. You can serve it hot or chilled as desired. When the kheer cools completely, put it in the refrigerator. You can eat it for 2 to 3 days. This much kheer is sufficient to serve 4 to 5 members.

rice kesar kheer

  • Make sure you stir the milk and rice at regular intervals so that rice doesn’t stick to the base of the vessel.
  • When the kheer cools completely, put it in the refrigerator. You can eat it for 2 to 3 days.

Rice Kesar Kheer Recipe | Chawal Ki Kheer Recipe rice-kesar-kheer
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati Tukda – ¼ cup ( 50 gms) (soaked)
  • Sugar – ½ cup (100 gms)
  • Raisins – 2 tbsp
  • Almonds – 10 to 12
  • Cashews – 10 to 12
  • Green Cardamom – 5 to 6
  • Saffron strands – 40 to 50
  • Milk – 1 ltr
Instructions
  1. Take 40 to 50 saffron strands, in a small bowl, add a little milk to it. Mix well.
  2. Take 1 litre milk in a vessel. Turn on the flame and put to heat.
  3. Take 10 to 12 almonds, and chop into small pieces. Make 7 to 8 pieces of almond. Take 10 to 12 cashews,Cut the cashews. Take 6 small cardamoms and make powder from it.
  4. Take ¼ cup Tukda basmati rice that is washed and soaked it in water for 30 minutes. Add rice when there is boil in milk. Stir well at regular intervals do that it doesn’t stick to the base.
  5. After cooking the kheer for 10 minutes, when rice puffs up add chopped dry fruits to the kheer. Keep a little dry fruits aside for garnishing. Stir it regularly and cook on medium flame for another 10 minutes.
  6. Once the Kheer is dense add saffron soaked milk to it. Add cardamom powder to it. Stir well and cook for 7 more minutes.
  7. Kheer is dense and ready ,add ½ cup sugar. Mix well. Cook for 1 to 2 minutes on low flame till sugar dissolves. Kheer is ready.
  8. Take out the mouth drooling Kheer in a bowl. Garnish the kheer with a little dry fruits to make it more appealing. You can serve it hot or chilled as desired. When the kheer cools completely, put it in the refrigerator. You can eat it for 2 to 3 days. This much kheer is sufficient to serve 4 to 5 members.

 

Palak Poha Cutlet। Poha Spinach Cutlets Recipe

Palak Poha Cutlet | पोहा पालक कटलेट्स । Poha Spinach Cutlets Recipe

With the onset of the rainy season, we all crave for something crunchy crispy and spicy. Try making sumptuous Palak Poha cutlet today. This fuss free and easy to make snack will surely make it to the top of your menu. Make and serve it with tomato chutney, green coriander chutney or any dip of your choice.

Here is an easy recipe with step by step pictures to make Palak Poha cutlet. I am sure you will relish every bite of it. Make your snack time more fun with Palak Poha cutlet recipe anytime.

Direction :

Getting ready:

Take 1.5 cup i.e 150 gm poha. Wash the poha, drain out the water. Leave very little water in the bowl so that the poha is soft. Keep it aside for 5 minutes. Stir the poha once.

poha palak cutlet

Take 1 cup finely chopped spinach. Also take 4 medium sized boiled potatoes and peel them. Grate the potatoes.

poha palak cutletMaking:

Heat some oil in a wok. Mix poha, spinach and potatoes. Now add spices such as 1 tsp grated ginger, 2 to 3 finely chopped green chili, ¼ tsp garam masala, ¼ tsp red chili powder, 1 tsp salt or to taste, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp turmeric powder, 2 to 3 tbsp finely chopped green coriander. Mix all ingredients well.

poha palak cutlet

Once the dough for the cutlet is ready then grease your hands for making the cutlet. Take out a little dough from the bowl and make a ball from it. Bind the mixture, press and give it a round shape then keep them out in a plate.

poha palak cutlet

Heat oil in a wok. Check if it is sufficiently hot. Drop the cutlet in oil to fry. Put as many cutlet in the wok as nay fit it. Till the cutlets are fried prepare the rest of the cutlets likewise.

poha palak cutlet

Once fried and golden brown. Flip and fry them until golden brown from all sides. Hold the slotted ladle on the edge of the wok like this, so that the extra oil drains back to the wok. Fry all cutlets similarly. 10 cutlets can be made with this quantity of dough. It takes 5 to 6 minutes to fry the cutlets at once.

poha palak cutletServing:

Serve these scrumptious Poha Palak cutlet with green coriander chutney, tomato sauce, or any chutney of your choice.

Suggestion:

  • You can add more chilies if your prefer it spicy.
  • You can skip using turmeric powder if desired. It is optional.
  • You can keep the size of cutlet big or small as desired. You can make cutlet round, square or oval as desired.
  • Oil should be medium high hot and flame should be medium high to make delicious cutlet.

Palak Poha Cutlet। Poha Spinach Cutlets Recipe poha-palak-cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Flattened rice – 1.5 cup (150 gms)
  • Spinach- 1 cup (finely chopped)
  • Boiled Potatoes- 4 (300 gms)
  • Green Coriander – 2 to 3 tbsp (finely chopped)
  • Grated ginger- 1 tsp
  • Green chili – 2 to 3 (finely chopped)
  • Red Chili Powder – ¼ tsp
  • Garam Masala – ¼ tsp
  • Turmeric Powder – ¼ tsp
  • Dry Mango Powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
  • Oil- for frying
Instructions
  1. Take 1.5 cup i.e 150 gm poha. Wash the poha, drain out the water. Leave very little water in the bowl so that the poha is soft. Keep it aside for 5 minutes. Stir the poha once.
  2. Take 1 cup finely chopped spinach. Also take 4 medium sized boiled potatoes and peel them. Grate the potatoes.
  3. Heat some oil in a wok. Mix poha, spinach and potatoes. Now add spices such as 1 tsp grated ginger, 2 to 3 finely chopped green chili, ¼ tsp garam masala, ¼ tsp red chili powder, 1 tsp salt or to taste, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp turmeric powder, 2 to 3 tbsp finely chopped green coriander. Mix all ingredients well.
  4. Once the dough for the cutlet is ready then grease your hands for making the cutlet. Take out a little dough from the bowl and make a ball from it. Bind the mixture, press and give it a round shape then keep them out in a plate.
  5. Heat oil in a wok. Check if it is sufficiently hot. Drop the cutlet in oil to fry. Put as many cutlet in the wok as nay fit it. Till the cutlets are fried prepare the rest of the cutlets likewise.
  6. Once fried and golden brown. Flip and fry them until golden brown from all sides. Hold the slotted ladle on the edge of the wok like this, so that the extra oil drains back to the wok. Fry all cutlets similarly. 10 cutlets can be made with this quantity of dough. It takes 5 to 6 minutes to fry the cutlets at once.

 

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix | बेड़मी पूरी का आटा मिक्स बनायें.

Bedmi poori has been a popular breakfast in north india. You can have it with your favorite aloo masala sabzi or a chutney of your choice. Making your favorite Bedmi Poori won’t be a tedious task anymore. Prepare this Instant Bedmi poori mix in advance , store it in an airtight container and you can use it for a longer time. I am sure you will savor the taste of this amazing poori.

Here is an easy recipe with step by step pictures to make Instant Bedmi poori mix. Make it anytime you crave for a sumptuous breakfast. Enjoy a tempting meal with friends and family.

Direction :

Making :

Heat a pan add 1 cup black gram dal, roast for 2 to 4 minutes till it changes color,add 6 to 7 red chilies,3 tsp cumin seeds, 10 to 12 Black pepper. Turn off flame, stir it regularly in the warm wok. Once roasted , keep in plate to cool.

instant bedmi poori

Once the dal spices cool down, put them in mixer jar and grind it,Do not open the jar lid instantly, because the flour will spread up. After a minute open the lid, the mix is slightly coarse.

instant bedmi poori

Add 1 pinch asafoetida, 1.5 tsp salt,1.5 tsp coriander powder,1.5 tsp fennel seeds powder,Mix it. Now grind it again.

instant bedmi poori

Add the mix to the wheat flour, add 1 cup,Mix well until ingredients blend well.Once the mix is ready you can place it in any container and use anytime.

instant bedmi poori
Take 2 cup flour from the mix, Add 2 tsp oil to it. Mix well.Take lukewarm water in a cup and knead a soft dough.Once ready cover and keep aside for 20 to 25 minutes to set.

instant bedmi poori

After 25 minutes, Grease your hands with little oil, and knead the dough again.

instant bedmi poori

Divide the dough into 2 parts. Make a log from it. Break lumps from it. Cover and keep the dough balls to prevent drying.

instant bedmi poori

Take a dough ball, Roll it out on a board and make 2 to 3 inch in diameter poori.

instant bedmi poori

Put oil to heat in wok. To check, drop small dough balls, if it floats over oil ,the oil is rightly hot.

instant bedmi poori

Put the poori to fry, Flip and fry until golden brown from all sides.

instant bedmi poori

Once fried take them out and place in a plate. Roll out and fry all pooris likewise.15 pooris ccan be prapred from this quantity of dough.

instant bedmi pooriServing :

Prepare Bedmi poori anytime from instant mix. Serve tempting Bedmi poori with aloo masala sabzi or chutney,
you will relish it.

Suggestion:

  • Do not roast spices and dal much ,just let go of the moisture.
  • Do not open the mixer jar lid instantly after grinding dal and spices, because the spicy flour will spread up.
  • Poori should not be thin on centre and thick on the edges.
  • When the bedmi poori mix cools down, only then keep it in an air tight container.

Instant Bedmi Puri Mix | Bedmi Poori Atta Mix instant-bedmi-poori-mix
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 3 cups (450 gms)
  • Semolina - 1 cup (180 gms)
  • Urad dal - 1 cup 200 gms)
  • Whole red chili - 7
  • Black pepper - 10 to 12
  • Cumin seeds - 3 tsp
  • Coriander powder - 1.5 tsp
  • Fennel seeds powder - 1.5 tsp
  • Asafoetida - 1 pinch
  • Salt - 1.5 tsp
  • Oil - for frying
Instructions
  1. Heat a pan add 1 cup black gram dal, roast for 2 to 4 minutes till it changes color,add 6 to 7 red chilies,3 tsp cumin seeds, 10 to 12 Black pepper. Turn off flame, stir it regularly in the warm wok. Once roasted , keep in plate to cool.
  2. Once the dal spices cool down, put them in mixer jar and grind it,Do not open the jar lid instantly, because the flour will spread up. After a minute open the lid, the mix is slightly coarse.
  3. Add 1 pinch asafoetida, 1.5 tsp salt,1.5 tsp coriander powder,1.5 tsp fennel seeds powder,Mix it. Now grind it again.
  4. Add the mix to the wheat flour, add 1 cup,Mix well until ingredients blend well.Once the mix is ready you can place it in any container and use anytime.
  5. Take 2 cup flour from the mix, Add 2 tsp oil to it. Mix well.Take lukewarm water in a cup and knead a soft dough.Once ready cover and keep aside for 20 to 25 minutes to set.
  6. After 25 minutes, Grease your hands with little oil, and knead the dough again.
  7. Divide the dough into 2 parts. Make a log from it. Break lumps from it. Cover and keep the dough balls to prevent drying.
  8. Take a dough ball, Roll it out on a board and make 2 to 3 inch in diameter poori.
  9. Put oil to heat in wok. To check, drop small dough balls, if it floats over oil ,the oil is rightly hot.
  10. Put the poori to fry, Flip and fry until golden brown from all sides.
  11. Once fried take them out and place in a plate. Roll out and fry all pooris likewise.15 pooris ccan be prapred from this quantity of dough.

 

Balushahi recipe Mawa Stuffed | Mawa Khurmi | Badusha

Balushahi recipe Mawa Stuffed | मावा भरी बालूशाही | Mawa Khurmi | Badusha

Mawa stuffed Balushai makes an amazing sweet recipe to enjoy with friends and family. This classic delicacy will keep you drooling for more. You can make it for any festive occasion or whenever you crave for something sweet. This luscious sweet recipe will surely be a favorite among all.

Here is an easy recipe with pictures to make Balushahi. You can now make fresh and hygienic Balushahi right at your home rather than buying it out from the market.

Direction :

Getting Ready:

Take 20 to 25 saffron strands in a bowl, add little water to soak.

mawa stuffed balushahiMaking :

Take 2 cup refined flour, add 1 tsp baking powder, ½ cup ghee. Mix well. Add chilled water in small portion to bind the dough. We have used a little less than ½ cup water. Cover and keep it aside for 15 to 20 minutes to set.

mawa stuffed balushahi

For stuffing , preheat a pan , Crumble and add the mawa to the pan. Reduce the flame. Roast mawa by continuously stirring it. Once roasted and ready turn off the flame.Take out the mawa in a separate plate to cool.

mawa stuffed balushahi

For sugar syrup, take a vessel 2 cup sugar, 1 cup water turn on flame. Cook until the sugar dissolves in water. Stir sugar syrup at regular intervals. Add saffron soaked water to it.

mawa stuffed balushahi

When the mawa cools down add , 2 tbsp powdered sugar, add 4 finely chopped cashews, 4 finely chopped almonds, add ½ tsp green cardamom powder, add 1 tsp pistachios. Mix all ingredients till they blend well.

mawa stuffed balushahi

To check sugar sugar syrup drop sugar syrup from the ladle, the last drop falls a thread should form. You can also check by dropping a little sugar syrup in the small bowl,
Stick it between your fingers and check. Single thread should form. turn off flame when ready keep Keep it over a jali stand.

mawa stuffed balushahi

After 20 minutes, Crumble and bind dough. Make log from it , then break dough balls from it. Lift a dough ball. Give it a round shape. Keep the base thick and the edges thin.

mawa stuffed balushahi

Keep ½ tsp stuffing over it. Press lightly and close it nicely. Fill and place the stuffed balushahi in a plate.

mawa stuffed balushahi

Put the ghee to heat in a wok. Keep flame low. Put the balushahi to fry. Let them cook for 3 to 4 minutes. When fried from beneath flip them. Fry until golden brown. Fry all balushahi likewise. Take out then turn off flame. Place in plate.

mawa stuffed balushahi

Drop the fried Balushai in sugar syrup, coat nicely.

mawa stuffed balushahiServing :

Take out and place Balushahi in a plate. Garnish with Pistachio , cashews and almond shaving. It takes 14 to 15 minutes to fry balushahi at once. 12 to 14 Balushahi are ready with this quantity of dough. These Balushai are dipped in sugar syrup for 4 to 5 minutes.
Enjoy the taste of mouth drooling Mawa stuffed Balushahi.

mawa stuffed balushahiSuggestion:

  • You can use ghee or refined oil to fry balushahi as desired.
  • If you fry balushahi in very hot oil ,then they will not puff up and will remain smal and hard.

Balushahi recipe Mawa Stuffed | Mawa Khurmi | Badusha mawa-stuffed-balushahi
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 gms)
  • Ghee - Less than ½ cup (85 gm)
  • Baking Powder - 1 tsp
  • Mawa - ⅓ cup (75 gms)
  • Pistachios - 15 to 20 (finely chopped)
  • Almonds - 4 (finely chopped)
  • Cashew - 4 (finely chopped)
  • Powdered sugar - 2 tbsp (20 gms)
  • Sugar - 2 cup (500 gms )
  • Green Cardamom - ½ tsp
  • Saffron strands - 20 to 25
  • Ghee - for frying
Instructions
  1. Take 20 to 25 saffron strands in a bowl, add little water to soak.
  2. Take 2 cup refined flour, add 1 tsp baking powder, ½ cup ghee. Mix well. Add chilled water in small portion to bind the dough. We have used a little less than ½ cup water. Cover and keep it aside for 15 to 20 minutes to set.
  3. For stuffing , preheat a pan , Crumble and add the mawa to the pan. Reduce the flame. Roast mawa by continuously stirring it. Once roasted and ready turn off the flame.Take out the mawa in a separate plate to cool.
  4. For sugar syrup, take a vessel 2 cup sugar, 1 cup water turn on flame. Cook until the sugar dissolves in water. Stir sugar syrup at regular intervals. Add saffron soaked water to it.
  5. When the mawa cools down add , 2 tbsp powdered sugar, add 4 finely chopped cashews, 4 finely chopped almonds, add ½ tsp green cardamom powder, add 1 tsp pistachios. Mix all ingredients till they blend well.
  6. To check sugar sugar syrup drop sugar syrup from the ladle, the last drop falls a thread should form. You can also check by dropping a little sugar syrup in the small bowl,
  7. Stick it between your fingers and check. Single thread should form. turn off flame when ready keep Keep it over a jali stand.After 20 minutes, Crumble and bind dough. Make log from it , then break dough balls from it. Lift a dough ball. Give it a round shape. Keep the base thick and the edges thin.
  8. Keep ½ tsp stuffing over it. Press lightly and close it nicely. Fill and place the stuffed balushahi in a plate.
  9. Put the ghee to heat in a wok. Keep flame low. Put the balushahi to fry. Let them cook for 3 to 4 minutes. When fried from beneath flip them. Fry until golden brown. Fry all balushahi likewise. Take out then turn off flame. Place in plate.
  10. Drop the fried Balushai in sugar syrup, coat nicely.
  11. Take out and place Balushahi in a plate. Garnish with Pistachio , cashews and almond shaving. It takes 14 to 15 minutes to fry balushahi at once. 12 to 14 Balushahi are ready with this quantity of dough. These Balushai are dipped in sugar syrup for 4 to 5 minutes.Enjoy the taste of mouth drooling Mawa stuffed Balushahi.

 

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy । कड़ाही पनीर

Kadhai Paneer with soft and tender paneer pieces and crunchy capsicum have made a permanent place on our menu. Kadhai Paneer has been one of the most popular curry recipes of north India. A steaming hot bowl of Kadhai Paneer with chapatti, parantha or naan make a sumptuous meal.

Here is a step by step recipe with pictues to make mouth drooling Kadhai Paneer. I am sure you will relish every bite of sumptuous Kadhai Paneer. Kadai paneer is really tempting recipe to try It can be prepared for any party or special occasion. Whenever you feel like having something devouring then try making this recipe of Kadai paneer very easily.Enjoy

Direction :

Getting Ready :

Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.

kadhai paneer

Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.

kadhai paneerMaking:

Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.

kadhai paneer

Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.

kadhai paneer

For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.

kadhai paneer

Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.

kadhai paneer

Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.

kadhai paneer

Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.

kadhai paneer

After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.

kadhai paneerServing :

Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.
This much quantity of sabzi is sufficient for 3 to 4 family members.

kadhai paneerSuggestion:

  • We used 10 to 12 cashews for making the paste as it enhances the flavor of the curry.
  • You can use 2 tbsp soaked poppy seeds, along with tomato and make a fine paste instead of cashews.
  • Also, you can take 2 tbsp soaked melon seeds and grind them with tomato-green chilly to make a fine paste.
  • You can also add 2 to 3 tbsp cream to the masala to enhance its taste.

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy kadhai-paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 300 gms
  • Capsicum - 1 (150 gms)
  • Tomatoes - 3 (250 gms)
  • Green chili - 2
  • Cashew nuts - 10 to 12
  • Oil - 2 to 3 tbsp
  • Green Coriander - 2 to 3 tbsp (finely chopped)
  • Asafoetida- 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder- ⅓ tsp
  • Coriander powder 1 tsp
  • Dry Fenugreek leaves - 1 tbsp
  • Ginger - 1 tsp (paste)
  • Garam Masala - Less than ¼ tsp
  • Red chili powder - ¼ tsp
  • Salt - 1 tsp or to taste
Instructions
  1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.
  2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.
  3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.
  4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.
  5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add ⅓ tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.
  6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.
  7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.
  8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.
  9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.
  10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander.Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members.

 

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa

Mini Dry Samosa recipe | मिनी समोसा नमकीन | Farsan Samosa | Besan Samosa

 

Farsan Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Direction:

Getting ready:

Finely chop 6 to 7 cashews.

Making :

Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.

farsan mini samosa

To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, 1/2 tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.

farsan mini samosa

Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.

farsan mini samosa

Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.

farsan mini samosa

Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.

farsan mini samosa

Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.

farsan mini samosa

After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.

farsan mini samosa

Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

farsan mini samosaServing :

Crispy and tempting samosas are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. Relish them as snacks anytime, these taste really good and sumptuous.

Suggestion:

  • You can take any namkeen like besan sev, gathiya, dalmoth,
  • If tamarind pulp is not available then, you can add 1 tbsp tomato sauce to it. You don’t need to add sugar to it, because tomato sauce already has sugar.While sticking make sure you don’t forget to coat with water and stick them well else they might splatter.Fill all the samosas, keep aside for a while and then fry them, no bubbles will form over it then.

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa farsan-mini-samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour- 1 cup (125 gms )
  • Ghee – 2 tbsp
  • Aloo Bhujiya – 50 gms
  • Sesame seeds – 2 tsp
  • Fennel Powder – 1 tsp
  • Carom seeds – ¼ tsp
  • Coriander powder – 1 tsp
  • Red chili powder – ½ tsp
  • Raisins – 1 tbsp
  • Cashew nuts – 6 to 7 (optional)
  • Tamarind Pulp – 1 tbsp
  • Sugar – 1 tsp
  • Salt – ¾ tsp
  • Oil – for frying
Instructions
  1. Take 1 cup refined flour, add 2 tbsp ghee to it, Also add ¼ tsp salt or to taste, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
  2. To prepare stuffing for the samosa take 50 gms aloo bhujiya and add it to the mixer jar. Also add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, ½ tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.
  3. Add whole rasins to the mixture, you can cut them if desired. Also add 6 to 7 cashews. add 1 tbsp tamarind pulp. Mix all ingredients till they blend well. Stuffing is ready.
  4. Once 20 minutes are over, the dough is set and ready. Knead it a little more. Make a long log from the dough then break small lumps from it. Pick a dough ball, press it and make like a round peda, then roll it out. Keep it small and slightly thick as that of the poori for samosas. Cut it into 2 parts.
  5. Lift a part and place it over your palm like this. Put a little water on the edges,Place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.
  6. Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it open for 15 to 20 minutes.
  7. After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them. Flip and fry them until they are golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are ready.
  8. Hold the samosas over the ladle for a while on the edge of the wok, so that the extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.

 

Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar

Ghevar Recipe । मलाई घेवर । Rajasthani Malai Ghevar | Rabri Ghevar

Malai Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. We can find Ghevar everywhere in the market during these festivals, you can easily make it at home and surprise your family members. So lets make Mini Ghevar today at home.

Here is an easy recipe with step by step pictures to make tempting Mini ghevar. Garnish them with creamy rabri and nutty dry fruits for a mouth drooling experience. Enjoy.

Direction :

Getting Ready:

Take 2 cup refined flour in a mixing bowl. Take 1/2 cup milk, 1/4 cup ghee , ¼ cup chilled water put in mixer jar and blend well. Then add refined flour and water in small portions to make batter.

mini ghevar
Whisk for 3 to 4 minutes to make it of pouring consistency. Pour the batter in a bowl. Squeeze juice from 1 lemon add it to the batter.

mini ghevar

Take 15 to 20 saffron strands of saffron in a small bowl. Add a little water to it.

mini ghevarMaking:

Take a wok, fill it with ghee . Turn on the flame and heat it. Place the mould inside the wok to make mini ghevar. Ghee should be in such quantity that,1 or 1.25 inch is left in the mould.

mini ghevar

Ghee should be very hot. Then pour batter in the cup and then pour it in the ghee with a spoon. The batter scatters, when it stops forming foam then agin pour batter.

mini ghevar

Move the fried ghevar to the sides with a stick or wooden ladle. Keep space in middle to pour more batter. Then again pour batter when the crackling stops, pour batter on sides too. Press and roast it. Press the ghevar on the side wherever it seems white. Prepare all ghevar likewise.

mini ghevar

Once ready take out and ghevar and place on the strainer so that extra ghee drains out. 17 to 18 ghevar are ready in this quantity of batter. It takes 5 to 6 minutes to fry a ghevar.

mini ghevar

For making sugar syrup, Take a vessel; add 1 cup sugar and 1/2 cup water to it. Cook until sugar dissolves in water. Add cardamom powder made from 4 to 5 cardamoms. Add saffron and soaked water too. Stir at regular intervals. Sugar syrup should form a single thread.

mini ghevar

To check the sugar syrup, drop it in a bowl. Once it cools, stick between your finger and move fingers apart. If it forms a single thread then the sugar syrup is ready. Add a little chopped almond and pistachios to the sugar syrup. Mix well. Once ready put the sugar syrup aside to cool a bit.

mini ghevar

Place the ghevars in a plate and pour the sugar syrup over the ghevar. Do not pour all of it once. That will make the ghevar soft.

mini ghevarServing:

You can add rabri over the ghevar to make it more tempting. Pour the rabri evenly over the ghevar, Add a little chopped almonds and pistachios over it.

mini ghevarSuggestion :

  • You can use oil or ghee as desired.
  • You can skip the use of saffron if desired.
  • Do not whisk the batter continuously all at once. Make sure that while you make the batter,no lumps should form. It should form a smooth batter. It should be of the right consistency.
  • Ghevar can also be prepared in refined oil. Do not pour very hot sugar syrup over the ghevar.
  • You can store and eat simple ghevar for over a month,when sweetened, it can be eaten for 15 to 20 days.After adding rabri . You can eat ghevar for 3 days if placed in a refrigerator.
  • While frying make sure the oil or ghee,should be rightly hot.
  • While making sugar syrup make sure, sugar syrup should not be thin.If the sugar syrup is thin then, then ghevar will turn soft.

Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar mini-ghevar
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 gms)
  • Ghee ¼ cup (60 gms)
  • Milk - ½ cup
  • Sugar - 1 cup (250 gms)
  • Green Cardamom - 5 to 6 (powder)
  • Saffron Strands - 15 to 20
  • Almonds - 8 to 10 (finely chopped )
  • Pistachios - 10 to 15 (finely chopped )
  • Ghee - For frying
  • Rabri - 250 gms
Instructions
  1. Take 2 cup refined flour in a mixing bowl. Take ½ cup milk, ¼ cup ghee , ¼ cup chilled water put in mixer jar and blend well. Then add refined flour and water in small portions to make batter.
  2. Whisk for 3 to 4 minutes to make it of pouring consistency. Pour the batter in a bowl. Squeeze juice from 1 lemon add it to the batter.
  3. Take 15 to 20 saffron strands of saffron in a small bowl. Add a little water to it.
  4. Take a wok, fill it with ghee . Turn on the flame and heat it. Place the mould inside the wok to make mini ghevar. Ghee should be in such quantity that,1 or 1.25 inch is left in the mould.
  5. Ghee should be very hot. Then pour batter in the cup and then pour it in the ghee with a spoon. The batter scatters, when it stops forming foam then agin pour batter.
  6. Move the fried ghevar to the sides with a stick or wooden ladle. Keep space in middle to pour more batter. Then again pour batter when the crackling stops, pour batter on sides too. Press and roast it. Press the ghevar on the side wherever it seems white. Prepare all ghevar likewise.
  7. Once ready take out and ghevar and place on the strainer so that extra ghee drains out. 17 to 18 ghevar are ready in this quantity of batter. It takes 5 to 6 minutes to fry a ghevar.
  8. For making sugar syrup, Take a vessel; add 1 cup sugar and ½ cup water to it. Cook until sugar dissolves in water. Add cardamom powder made from 4 to 5 cardamoms. Add saffron and soaked water too. Stir at regular intervals. Sugar syrup should form a single thread.
  9. To check the sugar syrup, drop it in a bowl. Once it cools, stick between your finger and move fingers apart. If it forms a single thread then the sugar syrup is ready. Add a little chopped almond and pistachios to the sugar syrup. Mix well. Once ready put the sugar syrup aside to cool a bit.
  10. Place the ghevars in a plate and pour the sugar syrup over the ghevar. Do not pour all of it once. That will make the ghevar soft.
  11. You can add rabri over the ghevar to make it more tempting. Pour the rabri evenly over the ghevar, Add a little chopped almonds and pistachios over it.

 

Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe

Arbi Masala Recipe | अरबी की सूखी सब्जी । Arbi Ki Sukhi Sabzi । Fried Arbi recipe

Arbi Masala is a lip smacking recipe you can relish anytime with pooris and parathas. You can take them along on trips too, it doesn’t go  stale easily. The oozing  blend of flavors will keep you drooling for more. You can have it for any meal, be it breakfast ,lunch dinner.

Here is an easy recipe with step by step pictures to make Tempting Dry Arbi Masala sabzi. Grab a bowl full of this sabzi and enjoy your food.

Direction:

Getting Ready:

Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.

fried arbi masala

Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.

fried arbi masalaMaking:

Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add 1/2 pinch asafoetida, 1/2 tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.

fried arbi masala

Add the arbis, add 1 tsp salt or to taste,add 1/2 tsp dry mango powder, 1/2 tsp red chili powder,add 1/4 tsp garam masala. Mix the spices.

fried arbi masala

Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.

fried arbi masalaServing:

Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn’t go stale easily.

fried arbi masalaSuggestion:

  • When you bring the arbi from the market,make sure it is round in shape and has no joints.
  • Arbi made in mustard oil tastes sumptuous though,you can take any cooking oil.
  • Keep a check on the time when you boil arbi.
    Peel arbi when it cools completely.

Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe fried-arbi-masala
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Taro root - 400 gms
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Carom seeds - 1 tsp
  • Asafoetida - ½ pinch
  • Turmeric Powder - ½ tsp
  • Green chili - 2 (finely chopped )
  • Ginger - ½ inch piece (finely chopped )
  • Red chili powder - ½ tsp
  • Coriander Powder - 2 tsp
  • Dry Mango Powder - ½ tsp
  • Garam masala - ¼ tsp
  • Salt - 1 tsp or to taste
Instructions
  1. Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.
  2. Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.
  3. Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add ½ pinch asafoetida, ½ tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.
  4. Add the arbis, add 1 tsp salt or to taste,add ½ tsp dry mango powder, ½ tsp red chili powder,add ¼ tsp garam masala. Mix the spices.
  5. Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.
  6. Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn't go stale easily.

 

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd

hatta Meetha Karela | खट्टे मीठे भरवां करेले । Sweet and Sour Stuffed Bitter Gourd

Meethe Karele is one amazing recipe you should try out. Stuffed with flavorful spices these bitter gourds have a sweet and salty taste. Relish it with Chapaati, Paratha or rice. I am sure you will enjoy every bite of it. It has a unique taste and a blend of salt sugar and spices in it.

Here is step by step recipe with pictures on how to make Sweet and Sour stuffed bitter gourd. Have it for meal or dinner. Enjoy

Direction:

Getting Ready:

Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes.  Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.

meethe karele

Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.

meethe karele

Slit the gourds. Cut it vertically so that it remains joined at the bottom.

meethe karele

Making :

To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then  mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.

meethe karele

Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.

meethe karele

Add 1 or 1.5  tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.

meethe karele

Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.

meethe karele

After 4 minutes, Flip the sides as they have roasted from beneath.Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.

meethe karele

Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

meethe karele

Serving:

Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori.These can be stored in refrigerator for 6-7 days.

Suggestions :

  • Using Red chilly powder is optional.

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd meethe-karele
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter gourds – 8 (small sized) (400 grams)
  • Salt – 1 tsp
  • Mustard oil – 4 tbsp
  • Fennel powder – 2 tsp
  • Coriander powder – 2 tsp
  • Mango powder – 1 tsp
  • Red chilly powder – ¼ tsp
  • Salt – more than 1 tsp or 1.25 tsp (as per your taste)
  • Powdered sugar – 2.5 tsp
  • Turmeric powder – ½ tsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
  2. Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
  3. Slit the gourds. Cut it vertically so that it remains joined at the bottom.
  4. To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
  5. Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
  6. Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
  7. Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
  8. After 4 minutes, Flip the sides as they have roasted from beneath. Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
  9. Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.