Samo rice Khichdi is one special recipe that is a must have during the Navratra fasts. Being rich in minerals ,it has high nutritional value. This is easily digestible and gives you energy too. You can add extra flavors to it by add cumin seeds, ghee, green chili and green coriander. Here is a step by step recipe with pictures to make Samo rice Khichdi for Navratra.Make your festival more special by relishing new taste of Samo Rice Khichdi. Enjoy !
Direction:
Getting Ready:
Wash, clean and soak samo rice in water for 30 minutes, when soaked, remove excess water from it.
Wash peel and cut potatoes in small pieces.
Making:
Heat vessel for Khichdi, put 2 tsp ghee to the vessel. Turn on flame. Let the ghee heat up. Add 1/2 tsp cumin seeds. Slightly roast. Keep the flame low.
Reduce flame. Add chopped green chili and coarsely ground black pepper. Slightly roast it for 1 to 2 minutes. Add the soaked samo rice. Then add 2 cups water, mix well. Add sendha salt. Stir well.Cover and cook the khichdi for 3 to 4 minutes.Stir and check. Once puffy.
Turn on flame, put a pan to heat, Add 3 to 4 tsp ghee. Put potatoes to fry. Once fried take them out in a plate. Now put peanuts to fry.Stir and roast. When brown it is roasted and ready.If the khichdi seems a bit dense then add 3/4 cup water to the peanuts boil it. Then add peanuts, water and potatoes to rice. Mix all well. Add green coriander, mix well , turn off flame.
Serving:
Pour Samak Rice khichdi in a bowl, garnish with some ghee and green coriander. Serve it with curd, vrat special chutney or raita.
Suggestion :
You can adjust the quantity of ghee as desired.
While making khichdi slightly tilt the lid of the vessel,so that the khichdi doesn’t brim up and steams comes out from it.
Samvat Rice Khichdi navratri Special | Farali Samak or Morthan Khichdi
Author: Nisha Madhulika
Recipe type: Miscellaneous
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Soaked Samo rice -1/2 cup (100 gms)
Potatoes - 2 (100 gms)
Peanuts - 2 to 3 tbsp
Ghee - 3 to 4 tbsp
Green Coriander - 2 to 3 tbsp (finely chopped)
Cumin seeds - ½ tsp
Green chilies - 2 (finely chopped)
Black pepper - 8 to 10 coarsely ground
Sendha Salt - 1 tsp (or to taste)
Instructions
Wash, clean and soak samo rice in water for 30 minutes, when soaked, remove excess water from it.
Wash peel and cut potatoes in small pieces.
Heat vessel for Khichdi, put 2 tsp ghee to the vessel. Turn on flame. Let the ghee heat up. Add ½ tsp cumin seeds. Slightly roast. Keep the flame low.
Reduce flame. Add chopped green chili and coarsely ground black pepper. Slightly roast it for 1 to 2 minutes. Add the soaked samo rice. Then add 2 cups water, mix well. Add sendha salt. Stir well.Cover and cook the khichdi for 3 to 4 minutes.Stir and check. Once puffy.
Turn on flame, put a pan to heat, Add 3 to 4 tsp ghee. Put potatoes to fry. Once fried take them out in a plate. Now put peanuts to fry.Stir and roast. When brown it is roasted and ready.If the khichdi seems a bit dense then add ¾ cup water to the peanuts boil it. Then add peanuts, water and potatoes to rice. Mix all well. Add green coriander, mix well , turn off flame.
Pour Samak Rice khichdi in a bowl, garnish with some ghee and green coriander. Serve it with curd, vrat special chutney or raita.
Samo rice is a kind of millet usually preffered during fasts. It is small and round in texture. This rice is smaller as compared to the rice grains.
Other names for Samo rice
Samo rice is also called Varai, Kodri, Samvat or Samak Chawal. It is called as Samo or Moriyo in Gujarat, called Bhagar and Varai in Maharashtra. It is called Mordhan or Sama ke chawal in Hindi, In Bengal it is known as Shyam or shyama rice.
Samo rice is also known as a wild rice at some places, as it grows along with grass in the rice paddy fields.
Uses of Samo Rice
As a few things are restricted from being used in Vrat, so you can consume Samo rice. It is easily digestible and has high nutritional value.
Being rich in fibre, samo rice gives you a felling of a full tummy. It in an healthy alternative to go with, it helps you remain active and provides energy too.
Health Benefits of Samo Rice
Samo Rice is gluten free, less in calorie. It also has less sugar content in it , so it it also preffered by those ailing from diabates. It can also be included in your diet food.
It is rich in mineral content and has carbohydrate, protiens and vitamin to give energy.
Samo rice is a food that is mostly consumed during fasting. A variety of delicacies can be prepared with this rice like kheer, pulao chakli,poori and so on. But today we are preparing cheela which is super delicious and yummy satisfaction to your hunger pangs.
This mouth drooling snack is prepared with samo rice and sago pearls, especially during the fasts. You can also enjoy it any other day as well in your breakfast or have it as a light snack. Making these cheelas is really easy with this easy to follow recipe with step by step pictures and detailed instructions. Enjoy!
Direction:
Getting ready :
Wash then soak ¼ cup sago pearls and 1 cup samo rice separately for 3 hours in water.
Making :
Take ¼ cup soaked sago pearls , add some water and grind finely. Then place the paste in a bowl .
Drain the extra water from the samo rice then put it in a jar , add some water and grind it coarsely. Once it is ready, place it in the same bowl with sago pearl paste.
Mix the rice and sago pearl mix well. Then add ¾ tsp rock salt (sendha namak) , 2 green chilies (finely chopped) , 2 tbsp green coriander (finely chopped) and ½ tsp cumin seeds. Mix all ingredients well. Make sure the consistency of the batter is bit thin and is of pouring consistency. We have used 1 cup water for the batter.
Turn on the flame and heat a girdle. Pour a little oil and spread it over the girdle. Reduce the flame so that the girdle cools a bit. Wipe the extra oil with a tissue paper.
Girdle is slightly hot. To make cheela spread 2 to 3 tbsp batter on the girdle. An spread it in a circular motion. Increase the flame and pour a little oil on the sides and a little over the cheela. Press with ladle to make it even.
Once the cheela is golden brown in color then flip it. And roast it on the other sides till little brown spots come up. Cheela is now roasted. Take it out in a plate.
Now reduce the flame and let the girdle cool down. Sprinkle a little water over the girdle to cool it and wipe it off with a wet cloth. Spread and prepare the second cheela likewise.
Now to make cheela in a different way, Add a little more water to the batter, add ½ to 0.75 cup water to it. Make it of a very thin consistency then spread the cheela on the girdle. Make a very thin cheela . Increase the flame. Then spread little oil on the sides and on the cheela. Roast it till it is golden brown from below.
Make sure that before spreading the cheela for the second time you stir the batter well so that the rice doesn’t sit on the bottom. Spread the cheela again . 6 to 7 cheela are ready from this much quantity of batter.
Serving :
Sumptuous cheela ‘s for vrat are ready. Serve these steaming hot with falahari chutneys of green coriander and peanut chutney. I am sure everyone will relish eating it.
Suggestion:
You can make cheela big or small as desired.
For making thin cheela it is necessary to cool the girdle.
Sabudana Sama ka Cheela Navratri Special | Sago and Samak Cheela
Author: Nisha Madhulika
Recipe type: Snacks
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Soaked Samo rice – 1 cup (200 grams)
Soaked Sago Pearls- ¼ cup ( 50 grams)
Oil – 3 to 4 tbsp
Green coriander- 2 tbsp (finely chopped)
Green chili – 2 (finely chopped )
Sendha Salt- ¾ tsp (or as to taste )
Cumin seeds – ½ tsp
Instructions
Wash then soak ¼ cup sago pearls and 1 cup samo rice separately for 3 hours in water.
Take ¼ cup soaked sago pearls , add some water and grind finely. Then place the paste in a bowl .
Drain the extra water from the samo rice then put it in a jar , add some water and grind it coarsely. Once it is ready, place it in the same bowl with sago pearl paste.
Mix the rice and sago pearl mix well. Then add ¾ tsp rock salt (sendha namak) , 2 green chilies (finely chopped) , 2 tbsp green coriander (finely chopped) and ½ tsp cumin seeds. Mix all ingredients well. Make sure the consistency of the batter is bit thin and is of pouring consistency. We have used 1 cup water for the batter.
Turn on the flame and heat a girdle. Pour a little oil and spread it over the girdle. Reduce the flame so that the girdle cools a bit. Wipe the extra oil with a tissue paper.
Girdle is slightly hot. To make cheela spread 2 to 3 tbsp batter on the girdle. An spread it in a circular motion. Increase the flame and pour a little oil on the sides and a little over the cheela. Press with ladle to make it even.
Once the cheela is golden brown in color then flip it. And roast it on the other sides till little brown spots come up. Cheela is now roasted. Take it out in a plate.
Now reduce the flame and let the girdle cool down. Sprinkle a little water over the girdle to cool it and wipe it off with a wet cloth. Spread and prepare the second cheela likewise.
Now to make cheela in a different way, Add a little more water to the batter, add ½ to 0.75 cup water to it. Make it of a very thin consistency then spread the cheela on the girdle. Make a very thin cheela . Increase the flame. Then spread little oil on the sides and on the cheela. Roast it till it is golden brown from below.
Amla Teekhi chutney is a quick and easy recipe of chutney which makes a perfect side accompaniment with your meals. You can serve it with snacks or any of yours meals. Gooseberry has high nutritional value , it not only tastes amazing but is beneficial too. This tangy spicy taste will keep you tempting for more flavors.
Here’s step by step recipe with pictures to make Spicy Amla chutney. Drool over this amazing chutney and relish your food anytime. Enjoy.
Direction :
Getting Ready :
Take 100 gms amla. Cut off the pulp from the amlas and remove the seeds.Repeat the same procedure with the rest of the amlas as well.
Making:
Roughly chop 100 gms coriander, Remove the stalk, wash them twice with water and place in sieve to dry. Then make a bunch then cut it, gather again then chop coarsely.
To make chutney place amla chunks and coriander leaves in a mixture jar. Cut 4 green chilies into two halves and put too. Add 1 tsp salt or as per taste, ½ tsp cumin seeds, 1 pinch asafoetida, 10 black peppercorns and 3 to 4 tbsp water to grind the chutney.
Transfer the chutney from the jar onto the bowl. Spicy and flavorful chutney is ready.
Serving :
Spicy and delicious amla chutney is ready.Serve this scrumptious chutney with samosa, pakoras or kachoris. You can store this spicy-zingy chutney for 6 to 7 days in refrigerator.
Spicy Amla Chutney Recipe | Spicy Indian Goosberry Chutney
Author: Nisha Madhulika
Recipe type: Chutney
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Green Coriander - 100 gms
Amla - 100 gms
Black pepper seeds - 10
Asafoetida - 1 pinch
Cumin seeds - ½ tsp
Salt - 1 tsp or to taste
Green chili - 4
Instructions
Take 100 gms amla. Cut off the pulp from the amlas and remove the seeds.Repeat the same procedure with the rest of the amlas as well.
Roughly chop 100 gms coriander, Remove the stalk, wash them twice with water and place in sieve to dry. Then make a bunch then cut it, gather again then chop coarsely.
To make chutney place amla chunks and coriander leaves in a mixture jar. Cut 4 green chilies into two halves and put too. Add 1 tsp salt or as per taste, ½ tsp cumin seeds, 1 pinch asafoetida, 10 black peppercorns and 3 to 4 tbsp water to grind the chutney.
Transfer the chutney from the jar onto the bowl. Spicy and flavorful chutney is ready.
Samosa is one of most popular and favorite snack which doesn’t need any kind of introduction. But today we have a tempting stripe samosa recipe prepared with long and broad stripes made up of plain flour and stuffed with spicy zingy potatoes filling. This patti samosas make a perfect snack or appetizer as well.
Who won’t relish eating Samosas with crunchy and crispy covering, stuffed with spicy filling? Stripe Samosas have always been a favorite. Making Aloo stuffed stripe samosa is not at all difficult. The combo of lip smacking, crispy layered samosa with steaming cup of tea is really irresistible. So, here you have an easy to follow recipe with step by step pictures and detailed method of preparation. Enjoy!
Directions:
Getting Ready:
Melt the ghee in a pan and let it heat sufficiently.
Peel the boiled potatoes.
Making:
To make samosas start with kneading the dough. Take 2 cups of refined flour in a mixing bowl, add 1/2 tsp salt. Take 1/ 4 tsp carom seeds in hand and crush them prior adding. Add 1/4 cup ghee to it. Add water in smart portions to knead a stiff dough. We have used 1/ 2 cup water for kneading the dough. Cover and keep the dough aside to set for 20 to 25 minutes.
Meanwhile prepare stuffing for the samosa. Preheat a pan and add 1 tbsp oil to it. Let the oil heat sufficiently and then add ½ tsp cumin powder to it. Add 1 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp ginger paste, 2 finely chopped green chilies and sauté all the ingredients for a while. Keep the flame low to prevent the spices from browning.
Add ½ cup green peas to the pan and sauté for a while. Cook the peas till they turn tender and cover the peas for 2 to 3 minutes and keep the flame low.
After 3 minutes press and check the peas with a ladle, if the peas have turned tender. Now put the finely crumbled potatoes to the pan.
Add ¼ tsp garam masala, ¼ tsp red chilly powder, ¼ tsp mango powder, more than ½ tsp salt or to taste along with 2 tbsp finely chopped green coriander and mix everything well. We have roasted the ingredients well for 3 minutes till they turn fragrant. Keep minimum flame. Stuffing is ready. Transfer the stuffing to a plate.
20 minutes are over and the dough is ready. Grease your hands with some oil and knead the dough again until smooth. Now prepare lumps from the dough. You can make it small or big as desired.
Once done with making lumps start rolling out pooris for making samosas. Grease the rolling board with some oil. Take one dough lump and roll giving it a round shape. Prepare an oval shaped sheet, keeping it thick as a chapatti.
Now divide it into two equal halves. As we are making stripes samosa, so mark stripes on one part of the sheet. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes. Once done with marking the stripes apply some water over it.
Place the plain half sheet on this marked sheet and roll it out using a rolling pin so that they stick together to each other.
Lift the sheet and place it on your hand to prepare a cone from this sheet same as while making regular samosa. Apply some water and fold to make a cone sticking both the edges together. Place the edges over one another and press well to stick. Cones are ready now.
Start stuffing the cone with fillings to make samosa. Apply some water on the edges using your finger tip and stick the edges. Stuff all the samosas likewise and place it all on a plate.
Meanwhile heat enough oil in the wok to fry the samosas. Check the oil now. Drop a small dough lump into the oil. If the oil is roasting well and it comes up to the surface the oil is hot enough. We need slightly warm oil for deep frying the samosas and also keep the flame medium.
Drop the samosa in oil and fry till golden brown. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way. It took 15 to 16 minutes to fry samosas at once.
Serving :
Scrumptious and crispy striped samosas are ready. You can serve it with green coriander chutney, tomato sauce or any chutney of your choice.
Suggestions:
You can add coarsely grinded cumin seeds if you don’t have cumin powder.
Make sure , that when you prepare the cone for the samosa, stick it well.
Stuff the samosa and stick the edges well.
After making the samosa leave it for 30 minutes to dry up and then fry them.When the samosas are dried up, bubbles don’t pop up on it.
While frying keep the oil slightly hot and keep low flame. Place the samosas in oil and fry till golden brown and then take them out.
Melt the ghee in a pan and let it heat sufficiently.Peel the boiled potatoes.
To make samosas start with kneading the dough. Take 2 cups of refined flour in a mixing bowl, add ½ tsp salt. Take 1/ 4 tsp carom seeds in hand and crush them prior adding. Add ¼ cup ghee to it. Add water in smart portions to knead a stiff dough. We have used 1/ 2 cup water for kneading the dough. Cover and keep the dough aside to set for 20 to 25 minutes.
Meanwhile prepare stuffing for the samosa. Preheat a pan and add 1 tbsp oil to it. Let the oil heat sufficiently and then add ½ tsp cumin powder to it. Add 1 tsp coriander powder, ¼ tsp turmeric powder, 1 tsp ginger paste, 2 finely chopped green chilies and sauté all the ingredients for a while. Keep the flame low to prevent the spices from browning.
Add ½ cup green peas to the pan and sauté for a while. Cook the peas till they turn tender and cover the peas for 2 to 3 minutes and keep the flame low.
After 3 minutes press and check the peas with a ladle, if the peas have turned tender. Now put the finely crumbled potatoes to the pan.
Add ¼ tsp garam masala, ¼ tsp red chilly powder, ¼ tsp mango powder, more than ½ tsp salt or to taste along with 2 tbsp finely chopped green coriander and mix everything well. We have roasted the ingredients well for 3 minutes till they turn fragrant. Keep minimum flame. Stuffing is ready. Transfer the stuffing to a plate.
minutes are over and the dough is ready. Grease your hands with some oil and knead the dough again until smooth. Now prepare lumps from the dough. You can make it small or big as desired.
Once done with making lumps start rolling out pooris for making samosas. Grease the rolling board with some oil. Take one dough lump and roll giving it a round shape. Prepare an oval shaped sheet, keeping it thick as a chapatti.
Now divide it into two equal halves. As we are making stripes samosa, so mark stripes on one part of the sheet. To mark the stripes leave ½ cm on both the edges and mark stripes and mark ½ cm wide stripes. Once done with marking the stripes apply some water over it.
Place the plain half sheet on this marked sheet and roll it out using a rolling pin so that they stick together to each other.
Lift the sheet and place it on your hand to prepare a cone from this sheet same as while making regular samosa. Apply some water and fold to make a cone sticking both the edges together. Place the edges over one another and press well to stick. Cones are ready now.
Start stuffing the cone with fillings to make samosa. Apply some water on the edges using your finger tip and stick the edges. Stuff all the samosas likewise and place it all on a plate.
Meanwhile heat enough oil in the wok to fry the samosas. Check the oil now. Drop a small dough lump into the oil. If the oil is roasting well and it comes up to the surface the oil is hot enough. We need slightly warm oil for deep frying the samosas and also keep the flame medium.
Drop the samosa in oil and fry till golden brown. Flip and fry it well till golden brown from all sides. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out in a plate. Fry all the samosa the same way. It took 15 to 16 minutes to fry samosas at once.
Scrumptious and crispy striped samosas are ready. You can serve it with green coriander chutney, tomato sauce or any chutney of your choice.
Stuffed karela is scrumptious and nutritious recipe of bitter gourds. Everyone pinch their nose when it comes to have bitter gourd but this stuffed bitter gourds will make them ask for more and more. It is very easy to prepare at home. Some bitter gourds and few Indian aromatic spices and a dash of chickpea flour is all that is needed to make this recipe.Besan Stuffed bitter gourds makes a super delicious side assortment to your meals.
You can prepare it for lunch or dinner as a side assortment. They will devour it for sure! Pack them for your lunch or short distance travels. So, try out making Besan bharwa karela with these easy to follow step-by-step instructions and pictures. Enjoy!
Direction :
Getting Ready:
Take 250 gms bitter gourds and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. slit in the center keeping it joined at the back. Cut the gourd like this and remove off the seeds and pith from it.
Take 2 tsp salt and use ½ tsp salt from it. Apply some salt inside and outside the gourds. Likewise rub salt on the rest of the gourds as well. Keep the salt coated gourds aside for half an hour.Take the scrap and pith in a separate bowl and add ¼ tsp salt to it and mix. Keep aside the scraps as well and after half an hour wash them and cook.
Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it with a strainer.
Making :
To prepare stuffing preheat a pan and add 2 tbsp oil to it. Once sufficiently hot, add 1 tsp cumin seeds. After sautéing for a while add 1 pinch asafoetida, 1 tsp turmeric powder and ¼ cup (4 tbsp) gram flour to it. Roast until it changes in color.
Once roasted and ready, add the washed scrap and pith into it followed by the spices.Add 2 tsp coriander powder, 2 tsp fennel powder, ½ tsp turmeric powder, 1 tsp mango powder, ¼ tsp red chilly powder and sauté the spices for a while. Also add 1 tsp salt as well. Mix well. Turn off the flame and let the mixture cool.
Once the mixture is cool open the gourd and stuff it with the mixture. Press gently and close nicely. Stuff all the gourds likewise.
To fry the stuffed gourds, pre heat a pan, add 3 to 4 tbsp mustard oil into it. Place the gourds in oil for cooking. Make sure place the gourds in upright position in the wok.Reduce the flame, cover and cook for 5 minutes, then check later.
5 minutes are over, Flip the sides of gourds and cook from all sides until they get brown in color.Check the gourds after every 3 to 4 minutes and roast from all sides. Gourds are roasted from all sides. Place them out in a plate.
Serving:
Mouth watering Gram flour stuffed bitter gourds are ready.Serve these tantalizing stuffed gourds with chapatti, parantha or rice.In fact, gourds taste scrumptious is served with poori. You can even pack these gourds for a picnic or outing. These gourds can be placed outside for up to 2 to 3 days without a refrigerator.
Suggestion:
Salt helps in removing the bitterness from the gourds.
Don’t need to sauté the spices for too long, just mix them.
Take 250 gms bitter gourds and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. slit in the center keeping it joined at the back. Cut the gourd like this and remove off the seeds and pith from it.
Take 2 tsp salt and use ½ tsp salt from it. Apply some salt inside and outside the gourds. Likewise rub salt on the rest of the gourds as well. Keep the salt coated gourds aside for half an hour.Take the scrap and pith in a separate bowl and add ¼ tsp salt to it and mix. Keep aside the scraps as well and after half an hour wash them and cook.
Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it with a strainer.
To prepare stuffing preheat a pan and add 2 tbsp oil to it. Once sufficiently hot, add 1 tsp cumin seeds. After sautéing for a while add 1 pinch asafoetida, 1 tsp turmeric powder and ¼ cup (4 tbsp) gram flour to it. Roast until it changes in color.
Once roasted and ready, add the washed scrap and pith into it followed by the spices.Add 2 tsp coriander powder, 2 tsp fennel powder, ½ tsp turmeric powder, 1 tsp mango powder, ¼ tsp red chilly powder and sauté the spices for a while. Also add 1 tsp salt as well. Mix well. Turn off the flame and let the mixture cool.
Once the mixture is cool open the gourd and stuff it with the mixture. Press gently and close nicely. Stuff all the gourds likewise.
To fry the stuffed gourds, pre heat a pan, add 3 to 4 tbsp mustard oil into it. Place the gourds in oil for cooking. Make sure place the gourds in upright position in the wok.Reduce the flame, cover and cook for 5 minutes, then check later.
minutes are over, Flip the sides of gourds and cook from all sides until they get brown in color.Check the gourds after every 3 to 4 minutes and roast from all sides. Gourds are roasted from all sides. Place them out in a plate.
You might have relished the yummy pineapple jam since childhood. It is time you try out this new recipe of mouth drooling and tempting Pineapple halwa. This rich and sweet dessert which can be prepared for any special occasion or festival or housewarming parties. The recipe for making these delectable halwa varies from house to house. It is a simple recipe with minimal ingredients but the taste is super amazing!
Here is a step by step recipe with pictures to make Sumptuous Pineapple halwa . Make this halwa to satisfy all your sweet cravings. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming.
Direction:
Getting ready:
Put Pineapple chunks in the mixer jar to make a fine paste.
Finely chop the cashews, almonds and pistachios.
Making:
To roast the semolina, add some ghee to wok and let it melt, add semolina to the pan and stir constantly until it gets golden brown. Ghee has started separating from it. Once fragrant and golden brown,it is roasted well, transfer to plate and turn off flame.
To make syrup with pineapple halwa. transfer the pineapple paste to the pan, turn on the flame. Add ½ cup (125 grams) sugar. Add the finely chopped chunks of pineapple to the pan as well. Continue cooking until sugar dissolves and the pineapple chunks are tender.
Add 2 cups of water into it, followed by roasted semolina. Cook the mixture on low flame until the semolina puffs up, cook for 3 to 4 minutes. Stir it gently on medium flame.
Add dry fruits to the halwa ,cardamom powder and mix everything well. Cook halwa until it gets thick and dense in consistency. Once ready add 2 tsp ghee into the halwa. Mix well. Transfer it to a plate.
Serving:
Pour 1 tsp ghee more to the halwa. Then garnish the Pineapple Halwa with chopped cashews, almonds and pistachios. This much quantity of halwa is sufficient for 4 to 5 family members. This delectable pineapple halwa can be consumed for up to 4 to 5 days. You can prepare this halwa for any special occasion or any special party or try out making this halwa whenever you crave for a halwa with different flavor.
Suggestion:
Adding ghee from the top enhances the taste of halwa.
To enhance the color of halwa you can also add ½ pinch yellow food color as well.
Pineapple Halwa - Pineapple Sheera - Ananas Ka Meetha
Author: Nisha Madhulika
Recipe type: Sweets
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Finely chopped Pineapple - ¾ cup (100gms)
Roughly chopped Pineapple (paste) - ¾ cup (100 gms)
Semolina - ½ cup (100 gms)
Sugar - ½ cup (125 gms)
Ghee - ½ cup (100 gms )
Almond - 10 to 12 (finely chopped)
Cashew nuts - 10 to 12 (finely chopped)
Green cardamom (powder) - 4 to 5
Pistachio - 8 to 10 finely chopped)
Instructions
Put Pineapple chunks in the mixer jar to make a fine paste.
Finely chop the cashews, almonds and pistachios.
To roast the semolina, add some ghee to wok and let it melt, add semolina to the pan and stir constantly until it gets golden brown. Ghee has started separating from it. Once fragrant and golden brown,it is roasted well, transfer to plate and turn off flame.
To make syrup with pineapple halwa. transfer the pineapple paste to the pan, turn on the flame. Add ½ cup (125 grams) sugar. Add the finely chopped chunks of pineapple to the pan as well. Continue cooking until sugar dissolves and the pineapple chunks are tender.
Add 2 cups of water into it, followed by roasted semolina. Cook the mixture on low flame until the semolina puffs up, cook for 3 to 4 minutes. Stir it gently on medium flame.
Add dry fruits to the halwa ,cardamom powder and mix everything well. Cook halwa until it gets thick and dense in consistency. Once ready add 2 tsp ghee into the halwa. Mix well. Transfer it to a plate.
Pour 1 tsp ghee more to the halwa. Then garnish the Pineapple Halwa with chopped cashews, almonds and pistachios. This much quantity of halwa is sufficient for 4 to 5 family members. This delectable pineapple halwa can be consumed for up to 4 to 5 days. You can prepare this halwa for any special occasion or any special party or try out making this halwa whenever you crave for a halwa with different flavor.
Dahi bread rolls, also popularly known as Dahi Sholey, makes a mouth drooling and flavorsome snack for anytime. Crispy from outside and soft inside, these fried dahi bread rolls can be served as starter in any party or special occasion and also sum up to be a great breakfast and supper snack too.
Unlike other starters, dahi ke sholey has a unique taste. It is very crunchy outside and stuffed with creamy dahi and veggies filling, adding a different flavor. Few masalas are added to spice up the stuffing a little. Make them for your kids, they will devour eating them for sure. Follow this quick and easy recipe of making dahi stuffed bread rolls with step by step pictures and detailed method of preparation. Serve them steaming hot with side assortment of any Indian chutney or dip and enjoy this very palatable dahi bread rolls. Just so mouth drooling!
Direction:
Getting ready:
Take the bread slices, Cut off the brown edges on the bread slices like this. Similarly cut each bread slice.
Making:
Take 1 cup hung curd in a big bowl, grate the paneer in the same bowl. Then add veggies and spices such as 1/2 cup finely chopped carrots, 1/2 cup chopped capsicum,2 to 3 tbsp finely chopped green coriander,2 green chilies finely chopped and 1/4 tsp black pepper powder and more than 1/2 tsp salt or to taste. Mix all ingredients well.
Take the cut bread slices, then to roll them out, apply some water over it. Roll out from one side then turn it upside down, roll out a bit more.
Take 2 tbsp refined flour in a bowl, add some water to it and make thin slurry. Make sure you add water in small portion and dissolve the flour. Stir the flour until it dissolves completely.
Flip the rolled bread slice, keeping the wet side at the bottom. Layer it up with 1 tsp prepared stuffing and roll the bread. Apply the prepared slurry on all the edges so that the roll sticks well. Press it then roll it.
Take a polythene sheet, roll the prepared bread roll again using this polythene.Press the edges from both the ends with the edges folding in opposite direction from each other. Twists very gently, don’t apply too much pressure. Likewise prepare all the rolls similarly. Take it off from the sheet and place these rolls over the plate.
Place a wok on flame, you need medium hot oil for frying the rolls. To check the oil, bring your hand over the wok and you will feel the warmth. Oil is heated well.
Drop one roll into the wok. Fry these rolls until they get golden brown in color from all sides. Once golden brown take it off from oil. We are done with frying all the bread rolls.It takes 3 to 4 minutes for frying bread rolls at once.
Serving:
Crispy and lip smacking dahi bread rolls are ready. Cut them in the center and serve.Serve these bread rolls with green coriander chutney, tomato sauce or any other chutney.
Suggestion:
If black pepper powder is not available, then take 10 to 12 black peppercorns and ground them coarsely.
Apply some water over it makes it convenient to roll out the bread. Also prevents oil from getting into the bread.
Leftover stuffing can be used for making 6 to 7 more rolls.
These leftover of bread slices can be fried and used as a snack.
Roll out the bread nicely, prepare roll nicely.
Stick both the edges nicely so that the stuffing doesn’t spills out.While frying make sure that the oil is medium-high hot. If the oil is less heated then bread rolls will take time to fry and curd will spill out while frying.
If the oil is too hot, then the bread will turn too brown on the top and will not come out too crispy.
Bread Curd Fire Roll - Dahi Bread Rolls - Dahi ke Kabab Rolls
Author: Nisha Madhulika
Recipe type: Snacks
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
White bread- 8 slice
Hung curd- 1 cup
Paneer – 100 gms
Carrot – ½ cup (finely chopped )
Capsicum – ½ cup (finely chopped )
Green coriander- 2 to 3 tbsp (finely chopped )
Green chili – (2 finely chopped)
Black pepper- ¼ tsp ( freshly ground)
Salt – more than ½ tsp (or to taste )
Plain flour -2 tbsp
Oil – For Frying
Instructions
Take the bread slices, Cut off the brown edges on the bread slices like this. Similarly cut each bread slice.
Take 1 cup hung curd in a big bowl, grate the paneer in the same bowl. Then add veggies and spices such as ½ cup finely chopped carrots, ½ cup chopped capsicum,2 to 3 tbsp finely chopped green coriander,2 green chilies finely chopped and ¼ tsp black pepper powder and more than ½ tsp salt or to taste. Mix all ingredients well.
Take the cut bread slices, then to roll them out, apply some water over it. Roll out from one side then turn it upside down, roll out a bit more.
Take 2 tbsp refined flour in a bowl, add some water to it and make thin slurry. Make sure you add water in small portion and dissolve the flour. Stir the flour until it dissolves completely.
Flip the rolled bread slice, keeping the wet side at the bottom. Layer it up with 1 tsp prepared stuffing and roll the bread. Apply the prepared slurry on all the edges so that the roll sticks well. Press it then roll it.
Take a polythene sheet, roll the prepared bread roll again using this polythene.
Press the edges from both the ends with the edges folding in opposite direction from each other. Twists very gently, don't apply too much pressure. Likewise prepare all the rolls similarly. Take it off from the sheet and place these rolls over the plate.
Place a wok on flame, you need medium hot oil for frying the rolls. To check the oil, bring your hand over the wok and you will feel the warmth. Oil is heated well.
Drop one roll into the wok. Fry these rolls until they get golden brown in color from all sides. Once golden brown take it off from oil. We are done with frying all the bread rolls.It takes 3 to 4 minutes for frying bread rolls at once.
Wheat flour biscuits are classic biscuits you couldn’t say no to. These authentic biscuits are made of butter, wheat flour and various other ingredients. These can be served to guests or can be simply enjoyed with a cup of tea or coffee. These super delicious Wheat flour biscuits just melt in mouth to give you an extra buttery flavor that stays for long.
Here is an easy recipe with step by step pictures to make the delightful Wheat flour Serve these biscuits to guests, I am sure they will love it.
Direction:
Getting Ready:
Take a big cube of butter. Cut into smaller pieces.
Making:
Put ½ cup maida and ½ cup wheat flour in a mixing bowl.Add butter to it then crumble.
Add 1 tsp cumin seeds, 1 tsp powdered sugar, 1/3 tsp salt and 1 tsp baking soda as well. Mix it well.
Once ingredients are mixed well, add 1/4 cup cold milk in small portions to knead stiff dough. 3 tbsp milk is used to knead this quantity of dough.Do not knead too hard just mix it.
Preheat the oven to 180 degrees. Meanwhile Take a tray and apply ghee on it to make it smooth.
Spread a little dry flour over the rolling board, put the dough over the board and press it.Roll it out thick in ¼ cm thickness.
Take any cookie cutter, press and cut the biscuit and arrange it in the tray.
Once oven is preheated and ready, place the biscuits over jali stand to bake. Set it at 180 degrees centigrade for 15 minutes then check them later. Prepare biscuits from the remaining dough.
Biscuits appear golden brown from both sides. Biscuits are baked and ready. We have baked the biscuits in the microwave on convection mode at 180 degrees centigrade. It takes around 25 minutes to bake these biscuits.
Serving:
Crusty and sumptuous biscuits are baked and ready. Leave the biscuits in open for 1-2 hours.Once the biscuits are cool, store them in a container and enjoy eating for about 1 month.
Suggestion:
We have used salted butter you can also use unsalted butter instead.
You can use 1 cup wheat flour or 1 cup refined flour individually too.
Time of baking differs from oven to oven, keep checking the biscuits while baking.
Bake the biscuits at 180 degrees in convection mode, but in the oven we will bake the biscuits at 150 or 160 degrees.
Take a big cube of butter. Cut into smaller pieces.
Put ½ cup maida and ½ cup wheat flour in a mixing bowl.Add butter to it then crumble.
Add 1 tsp cumin seeds, 1 tsp powdered sugar, ⅓ tsp salt and 1 tsp baking soda as well. Mix it well.
Once ingredients are mixed well, add ¼ cup cold milk in small portions to knead stiff dough. 3 tbsp milk is used to knead this quantity of dough.Do not knead too hard just mix it.
Preheat the oven to 180 degrees. Meanwhile Take a tray and apply ghee on it to make it smooth.
Spread a little dry flour over the rolling board, put the dough over the board and press it.Roll it out thick in ¼ cm thickness.
Take any cookie cutter, press and cut the biscuit and arrange it in the tray.
Once oven is preheated and ready, place the biscuits over jali stand to bake. Set it at 180 degrees centigrade for 15 minutes then check them later. Prepare biscuits from the remaining dough.
Biscuits appear golden brown from both sides. Biscuits are baked and ready. We have baked the biscuits in the microwave on convection mode at 180 degrees centigrade. It takes around 25 minutes to bake these biscuits.
Chinese bhel is an amazing fusion of taste served right on your platter. With a blend of crispy noodles and crunchy and fried veggies, this will surely make a perfect snack for all your tea time gatherings. Drool over this amazing crunchy snack. You can add schezwan sauce and veggies like mushrooms and baby corn for a dash of flavors. Here is a step by step recipe with pictures to make an innovative fusion of tastes with Chinese bhel. I am sure not only kids but adults will also eat with great joy. Whenever you are craving for something yummy and lip-smacking then make Chinese bhel instantly at your home. Serve this light snack to your guest and make them go wow.
Direction:
Getting Ready :
Take water in a vessel, enough to submerge 100 gms noodles, Add 1 to 2 tsp oil and bit of salt in water. Then boil the noodles,boil it for 9 to 10 minutes. Sieve it and wash with cold water. Toss the noodles and let it cool.
Making:
Turn on flame, Put a pan with oil to heat up on high flame . Once rightly hot, put noodles to fry. Put it in small portions. Fry until the froth settles.Then flip it. Flip it and fry a bit till there is crackling sound.
When noodles turn slightly brown and are ready then Hold the ladle on the edge of the wok, extra oil drains back. Keep the noodles in a plate. Fry all the noodles likewise. It takes 6 to 7 minutes to fry the noodles at once. Turn off flame.
Take a pan , turn on flame, add 1 tbsp oil. When oil heats up , add carrot julienne, capsicum julienne and cabbage julienne. Stir and roast it on high flame for a minute and keep it crunchy. Add 1/2 tsp salt. Roast veggies for 1 minute.
Once veggies are roasted, add 1/2 tsp chaat masala, add 2 tbsp tomato sauce.Mix well till all ingredients blend well. Turn off the flame.
For bhel, take fried noodles, break them, place in a bowl. Add and mix the veggies to it.Mix it till it blends well. Add green coriander as well.
Serving:
A yummy and flavorful Chinese bhel is ready. Relish it as a snack anytime. The crispiness of fried noodles and crunchiness of veggies will keep you tempting.
Suggestion:
If you eat garlic or onion, you can add 3 to 4 finely chopped garlic cloves.
If you prefer it spicy you can add red chili sauce or schezwan sauce to it.
You can fry and keep noodles in advance and keep them in an airtight container and use anytime.
You can add spring onions as well for garnishing bhel.
Chinese Bhel Indian Street Food Crispy Noodle Veg Recipe
Author: Nisha Madhulika
Recipe type: Snacks
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Boiled noodles - 100 gms
Carrot - 1 (julienne)
Capsicum - 1 (julienne)
Cabbage - 1 cup (julienne)
Tomato sauce - 2 tbsp
Oil - 1 tbsp
Green Coriander - 2 tbsp (finely chopped)
Green chili - 2 (finely chopped)
Chaat masala - ½ tsp
Salt - ½ tsp (or to taste)
Oil - for frying
Instructions
Take water in a vessel, enough to submerge 100 gms noodles, Add 1 to 2 tsp oil and bit of salt in water. Then boil the noodles,boil it for 9 to 10 minutes. Sieve it and wash with cold water. Toss the noodles and let it cool.
Turn on flame, Put a pan with oil to heat up on high flame . Once rightly hot, put noodles to fry. Put it in small portions. Fry until the froth settles.Then flip it. Flip it and fry a bit till there is crackling sound.
When noodles turn slightly brown and are ready then Hold the ladle on the edge of the wok, extra oil drains back. Keep the noodles in a plate. Fry all the noodles likewise. It takes 6 to 7 minutes to fry the noodles at once. Turn off flame.
Take a pan , turn on flame, add 1 tbsp oil. When oil heats up , add carrot julienne, capsicum julienne and cabbage julienne. Stir and roast it on high flame for a minute and keep it crunchy. Add ½ tsp salt. Roast veggies for 1 minute.
Once veggies are roasted, add ½ tsp chaat masala, add 2 tbsp tomato sauce.Mix well till all ingredients blend well. Turn off the flame.
For bhel, take fried noodles, break them, place in a bowl. Add and mix the veggies to it.Mix it till it blends well. Add green coriander as well.
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