Category Archives: Featured

Mawa Gazak Recipe – Khoya Gajak

Mawa Gazak Recipe – Khoya Gajak ki Patti Recipe

Mawa or khoya gajak is yet another super duper delicious and authentic gajak recipe from Agra that us liked by everyone. We all relish eating special gajak and chikkis available in markets, especially during the winters. These delectable Gajak are usually prepared with various styles and methods. Every region has a famous and special gajak style but Agra gajak patti is something which is really mouth drooling and outshines among the other gajak available in market. This heartwarming Agra gajak patti is prepared with ghee, dry fruits and sesame seeds and also using mawa. Til mawa gajak is little crisp and soft, making it a hit among many of us.

It takes very less ingredients and time to prepare this special gajak patti from Agra. You can very easily make this gajak at your home. Offer this tasty and widely demanded Agra’s special til mawa gajak to your guests, and surely they will like it. So, here are step-by-step instructions for making famous til mawa gajak at your home today. Enjoy!

Directions

Getting ready:

Finely chop cashews in a bowl.

til mawa gajakMaking:

Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly. Transfer the roasted sesame seeds to a plate.

til mawa gajak

In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.

til mawa gajak

Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.

til mawa gajak

To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.

til mawa gajak

Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.

til mawa gajak

Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.

til mawa gajak

Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.

til mawa gajak

Sprinkle some finely chopped cashews over the mixture. Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.

til mawa gajak

Separate out the gajak chunks from polythene sheet and stack them in a serving plate.

til mawa gajakServing:

Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.

Suggestions:

  • Roast the sesame seeds till they puff up and you see slight change in color. It takes 4 to 5 minutes to roast the sesame seeds. Over roasting the sesame seeds give them a bitter taste.
  • Also, roast the mawa until you see slight change in color and it gets fragrant.
  • If the gajak is little soft then keep it aside for 10 to 12 hours to set. It will get dry. But if the gajak is still soft then cook the gajak mixture again in the wok and stir continuously until it melts. This can take 2 minutes and then follow the same procedure to set the gajak.
  • For 500 grams gajak
  • Time – 30 minutes

Mawa Gazak Recipe - Khoya Gajak<br> Mawa Gazak Recipe - Khoya Gajak ki Patti Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mawa – 250 grams
  • Sesame seeds – 1 cup (150 grams)
  • Powdered sugar – less than 1.5 cup (200 grams)
  • Cardamom powder – ½ tsp
  • Cashews – 4 to 5
Instructions
  1. Finely chop cashews in a bowl.
  2. Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly.
  3. Transfer the roasted sesame seeds to a plate.
  4. In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.
  5. Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.
  6. To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.
  7. Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.
  8. Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.
  9. Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.
  10. Sprinkle some finely chopped cashews over the mixture.
  11. Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.
  12. Separate out the gajak chunks from polythene sheet and stack them in a serving plate.
  13. Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.

 

Bhandarewale Aloo ki Sabzi Recipe

Bhandarewale Aloo ki Sabzi – Bhandara Style Aloo Sabzi

Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad in Indian society. This sabzi is very different in taste than the regular aloo sabzi. It’s really very aromatic, quite tangy and very scrumptious to eat. The strong aroma of Indian or desi spices used in the sabzi makes ones tempt or crave for this sabzi if even they don’t want to eat it.

We have mildly spiced this curry, but you can adjust the flavors as per your taste and preference. Also, garam masala plays the very important role in this curry and we have used freshly ground homemade garam masala which will enhance it taste more. So, come, let’s try out other great and mouth watering recipe of bhandarewale all with this step-by-step method.

Directions

Getting ready:

Rinse tomatoes, green chilies and ginger thoroughly. Chop them roughly and grind to make a fine paste.

bhandarewale aloo sabzi

Peel the boiled potatoes and crumble them roughly.

bhandarewale aloo sabziMaking:

Heat some oil in a wok and add cumin seeds and asafoetida into it. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.

bhandarewale aloo sabzi

Now add crumbled potatoes to the spices and stir fry for 2 minutes.

bhnadarewale aloo sabzi

To it add 1.5 cups of water, mango powder and let it simmer. When you see a gentle simmer in the gravy, add garam masala and green coriander.

bhandarewale aloo sabzi

Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.

bhandarewale aloo sabzi

The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.

 bhandarewale aloo sabziServing:

Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.

bhandarewale aloo sabziSuggestions

  • Garam masala is the main ingredient in this sabzi. It would be better if you use homemade garam masala. You can even use freshly ground garam masala.
  • For 4 to 5 members
  • Time – 30 minutes

3.0 from 1 reviews
Bhandarewale Aloo ki Sabzi Recipe Bhandarewale Aloo ki Sabzi Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes(boiled)– 500 grams (6 to 7 medium size)
  • Tomato – 2
  • Green chilly – 2
  • Ginger – 1 inch piece
  • Green coriander(finely chopped) – 2 to 3 tbsp
  • Refined oil or ghee – 3 to 4 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 2 tsp
  • Mango powder – ½ tsp
  • Garam masala – 1 tsp
  • Salt – more than 1 tsp or as per taste
Instructions
  1. Rinse tomatoes, green chilies and ginger thoroughly.
  2. Chop them roughly and grind to make a fine paste.
  3. Peel the boiled potatoes and crumble them roughly.
  4. Making:
  5. Heat some oil in a wok and add cumin seeds and asafoetida into it.
  6. When the seeds crackle, add turmeric powder, coriander powder and tomato-green chilly-ginger paste, red chilly powder and sauté till you see oil leaving the edges of masala.
  7. Now add crumbled potatoes to the spices and stir fry for 2 minutes.
  8. To it add 1.5 cups of water, mango powder and let it simmer.
  9. When you see a gentle simmer in the gravy, add garam masala and green coriander.
  10. Cover with lid and let the sabzi simmer on low flame for 5 to 6 minutes.
  11. The sabzi has turned quite thick in consistency and emits good aroma. Transfer it to another bowl. Bhandarewale aloo sabzi is now ready.
  12. Serving:
  13. Garnish this mouth-watering and delicious bhandarewale aloo sabzi with some green coriander sprigs and serve steaming hot with hot pooris or paranthas and relish eating.

 

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

Moong dal tadka is another delightful and easy to prepare dal recipe. Moong dal is the lentil which cooks quickly than any other dal. When you wish to eat something light yet delicious food in your meals then try making moong dal. Moong dal is easily digestible and is one of the most commonly used dal here.

This moong dal tadka recipe is not bland but has exotic flavors of some spices and herbs, added as tempering. The seasoning of cumin seeds, asafoetida, and tomatoes make it taste fantastic. Moong dal tadka is very easy to make and is a simple recipe. It tastes simply delectable when served with steamed rice or jeera rice. Though, you can serve it with piping hot chapatti and paranthas as well. So, here is an simple an detailed recipe for making moong dal tadka at your home with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse the dal thoroughly and soak in water for 15 to 20 minutes.

moong dal tadka

Chop the tomatoes finely.

moong dal tadkaMaking:

Preheat a pressure cooker with some ghee into it. Now add cumin seeds and asafoetida into it. Then add turmeric powder, coriander powder, finely chopped green chilies, turmeric powder and sauté for a while.

moong dal tadka

After sauteing the spices, add chopped tomatoes and stir fry until you see oil separating from the edges of masala. Add the soaked moong dal into it.

moong dal tadka

 

Now add 2 cups of water to the dal, followed by salt and stir well.

moong dal tadka
Close the pressure cooker with lid and cook till it whistles once. After one whistle reduce the flame, turn off the flame and let the steam escape on its own.

moong dal tadka
Moong dal is done and ready, transfer it to another bowl. For adding another tempering/seasoning, take a small pan and add 1 tsp ghee into it.

moong dal tadka
Heat it well and then add curry leaves, whole red chilly and red chilly powder. Let everything splutter and then turn off the flame and

moong dal tadkaServing:

Pour this seasoning over the dal and Scrumptious moong dal is ready to serve. Garnish this tantalizing and devouring moong dal tadka with some green coriander. Serve steaming hot with steamed rice or any Indian bread like roti, paranthas or poori.

Suggestion

  • If you wish to add garlic and onion in the dal as per your preference, then finely chop 1 onion and 3 to 4 garlic cloves. Add after sautéing the cumin seeds and stir fry until they get pinkish in color.
  • You can keep the consistency of dal thick or thin as desired.
  • For 2 to 4 members
  • Time – 20 minutes

Moong dal tadka recipe Moong dal tadka recipe - Restaurant style yellow dal tadka recipe
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – ½ cup (100 grams)
  • Ghee – 2 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Tomato – 1 (finely chopped)
  • Curry leaves – 6 to 7
  • Coriander powder – 1 tsp
  • Whole red chilly powder – 1
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste – ½ tsp
  • Salt – ¾ tsp or as per taste
Instructions
  1. Rinse the dal thoroughly and soak in water for 15 to 20 minutes.
  2. Chop the tomatoes finely.
  3. Preheat a pressure cooker with some ghee into it.
  4. Now add cumin seeds and asafoetida into it. Then add turmeric powder, coriander powder, finely chopped green chilies, turmeric powder and sauté for a while.
  5. After sautéing the spices, add chopped tomatoes and stir fry until you see oil separating from the edges of masala.
  6. Add the soaked moong dal into it.
  7. Now add 2 cups of water to the dal, followed by salt and stir well.
  8. Close the pressure cooker with lid and cook till it whistles once. After one whistle reduce the flame, turn off the flame and let the steam escape on its own.
  9. Moong dal is done and ready, transfer it to another bowl.
  10. For adding another tempering/seasoning, take a small pan and add 1 tsp ghee into it.
  11. Heat it well and then add curry leaves, whole red chilly and red chilly powder. Let everything splutter.
  12. Now turn off the flame and pour this seasoning over the dal. Scrumptious moong dal is ready.
  13. Garnish this tantalizing and devouring moong dal tadka with some green coriander. Serve steaming hot with steamed rice or any Indian bread like roti, paranthas or poori.

 

Easy Cornmeal Muffins

Easy Cornmeal Muffins – Cornbread Muffins

Cornmeal muffins are an amazing and super scrumptious break to the monotony of muffins prepared with refined flour. Muffins have being all time favorite of kids. We get these tempting muffins in various flavors, be it chocolate muffin, mango muffins, orange muffins, marvel muffins and so on. But have you ever heard of making muffins with cornmeal? Yes cornmeal! Today we are sharing a heartwarming recipe of Cornmeal muffins. These muffins are yummy and a super-duper variation of the regular ones.

These tantalizing and spongy cornmeal muffins are prepared with mild sweetness. Making cornmeal muffins are very easy and take very less time in baking. Serve these luscious muffins with tea or pack them in lunch for kids. Everybody will relish eating these lip smacking muffins.

Direction

Getting ready:

Sieve maize flour and refined flour in separate bowls.

cornmeal muffin

Grease the muffins molds with some butter.

cornmeal muffinMaking:

Take the following ingredients in a big mixing bowl to make cornmeal muffins – maize flour, refined flour, powdered sugar, baking powder and mix wellcornmeal muffins

Then take rest of the ingredients in a separate mixing bowl – curd, butter and vanilla essence. Whisk them well together.

cornmeal muffins

Now mix all the dry ingredients with wet ingredients. Mix and prepare a lump-free and smooth batter.

cornmeal muffins

Also, add tutti-frutti to the mixture. Stir to mix everything really well.

cornmeal muffins

Batter is ready. Pour the muffin batter into each mold it. Give a gentle tap on the surface to even the batter in molds.

cornmeal muffins

Preheat the oven at 180 degree centigrade and put the tray inside. Set the oven for 10 minutes and bake the muffins on same temperature.

cornmeal muffins

After 10 minutes, take out the tray. The muffins have turned golden brown in color, they are ready.

cornmeal muffins

When muffins cool downs a little, separate them out from the tray. Place the cornmeal muffins on a plate.

cornmeal muffinsServing:

Serve this delectable and tempting cornmeal muffin as it is and store the remaining in an airtight container. It keeps good for up to a week.

Suggestion:

Keep in note that the baking time may vary from oven to oven. So, bake muffins for 10 minutes first and then continue baking until they turn golden brown in color.

Easy Cornmeal Muffins Easy Cornmeal Muffins
Author: 
Recipe type: Snack recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - ½ cup (75 grams)
  • Refined flour - ½ cup (60 grams)
  • Powdered sugar - ½ cup (75 grams)
  • Baking powder - ¾ tsp
  • Baking soda - less than ¼ tsp
  • Curd - ½ cup
  • Butter - ¼ cup (60 grams)
  • Vanilla essence - ½ tsp
  • Tutti fruity - ½ cup
Instructions
  1. Sieve maize flour and refined flour in separate bowls.
  2. Grease the muffins molds with some butter.
  3. Take the following ingredients in a big mixing bowl to make cornmeal muffins – maize flour, refined flour, powdered sugar, baking powder and mix well.
  4. Then take rest of the ingredients in a separate mixing bowl – curd, butter and vanilla essence. Whisk them well together.
  5. Now mix all the dry ingredients with wet ingredients. Mix and prepare a lump-free and smooth batter.
  6. Also, add tutti-frutti to the mixture. Stir to mix everything really well.
  7. Batter is ready. Pour the muffin batter into each mold it.
  8. Give a gentle tap on the surface to even the batter in molds.
  9. Preheat the oven at 180 degree centigrade and put the tray inside. Set the oven for 10 minutes and bake the muffins on same temperature.
  10. After 10 minutes, take out the tray. The muffins have turned golden brown in color, they are ready.
  11. When muffins cool downs a little, separate them out from the tray.
  12. Place the cornmeal muffins on a plate.
  13. Serve this delectable and tempting cornmeal muffin as it is and store the remaining in an airtight container. It keeps good for up to a week.

 

Instant Khoya using Milk Powder – Milk Powder Khoya

How to make Mawa from Milk Powder – Instant Khoya using milk powder

Instant khoya prepared with milk powder is really easy and best way to make khoya at your home very conveniently. If you are thinking of making a sweet dish with mawa for today’s dinner but could not manage to find it any where? Don’t panic! Here’s an easy and great recipe for making mawa at your home instantly. Mawa a dairy product prepared with milk. Making mawa with traditional method is little time consuming where the milk is simmered until thick and reduces to solid. But for those who are running short of time, can now make mawa using milk powder too. Yes you heard me right! Mawa can also be prepared with milk powder.

We used Sagar’s milk powder for the making mawa but you can use any other available in stores nearby. This mawa is prepared with same procedure and also tastes same as regular mawa. So, here is detailed recipe for making instant milk powder khoya with step-by-step pictures.

Directions

Making:

1. Take butter in a pan and allow it to melt on low flame.

instant khoya

2. After the butter melts, add cream into it and mix really well.

instant khoya
3. Then add milk and mix the ingredients while stirring constantly. Mix really well.

instant khoya

4. Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps.

instant khoya

5. Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.

instant khoya

6. When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame.

instant khoya recipe

7. Mawa is now ready. Take it out in a bowl.

instant khoya recipeServing:

8. Use this homemade mawa in preparing any sweet dish like barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jamun.

Suggestions:

  • If cream is not available for making the mawa then you can only use butter and milk. Here, increase the quantity of butter, .i.e. take 4 tbsp butter. Always use unsalted butter for making the mawa.
  • Keep special note that constant stirring and mixing of mawa is important. Also keep the flame low. You’ll be able to make good mawa.

Instant Milk Powder Khoya Recipe Instant Khoya using Milk Powder - Milk Powder Khoya
Author: 
Recipe type: Sweet recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk powder - 1 cup
  • Butter - 2 tbsp
  • Milk - ½ cup
  • Cream - ¼ cup
Instructions
  1. Take butter in a pan and allow it to melt on low flame.
  2. After the butter melts, add cream into it and mix really well.
  3. Then add milk and mix the ingredients while stirring constantly. Mix really well.
  4. Now add milk powder, in small parts and keep stirring constantly to avoid formation of lumps.
  5. Stir the mixture really well and cook until it gets thick and smooth in consistency. Keep note that there should not be any lumps in the mixture.
  6. When the mixture comes in the form of mawa and gets thick in consistency, turn off the flame.
  7. Mawa is now ready. Take it out in a bowl.
  8. Use this homemade mawa in preparing any sweet dish like barfi, mawa kesar barfi, mawa coconut barfi, mawa dry fruit ladoo, mawa coconut ladoo, and carrot halwa or gulab jamun.

 

Halwasan Recipe – Khambati Halwasan Recipe

Halwasan Recipe – Khambati Halwasan

Halwasan is a traditional recipe of Gujarati regions. There would be no person in Gujarat who has not tasted this sweet fudge. In fact, anyone who visits the state do look out for this famous and traditional recipe. Halwasan is prepared with wheat porridge and milk and is enriched with dry fruits. This recipe of halwasan is too easy to make. Though the traditional method is quite time consuming and need loads of efforts.

But, today I am presenting you an easy and quick method for making halwasan at your home. We can make this delectable halwasan easily for any festival or special occasion. So, enjoy this home made and easy recipe of Halwasan today.

Directions

Getting ready:

Chop almonds into fine pieces. Also, chop cashews in a separate bowl.

halwasan

Grease a plate with some ghee. Grind porridge into fine powder in a mixer jar.

halwasanMaking:

Heat some ghee in a wok and add gum raisins to it. Fry on low flame until they get puffy and little brown. Transfer fried gum raisins to a bowl. Keep it aside.

halwasan

Place ground porridge in the same pan and roast till it turns golden brown in color.

halwasan

Now add milk to the pan and cook till it thickens. Stir at regular intervals to prevent it browning at the base.

halwasan

The mixture has turned quite thick in consistency. Add gum raisins while stirring the porridge mixture continuously. Now add chopped almonds and cashews. Mix everything really well. Next, add brown sugar and stir well. Keep stirring continuously to prevent the mixture sticking to the base.

halwasan

Turn off the flame, when the ghee starts separating from the mixture and it become thick and nice brown in color. Add nutmeg powder, cardamom powder to it and mix well.

halwasan
Pour the mixture on a greased tray and spread it evenly. Sprinkle some chopped almonds and cashews over it. Slightly pat the dry fruits so that it set on the mixture.

halwasan
Keep the mixture aside to set and then cut in small to medium size chunks. Transfer the halwasan pieces on a plate. Halwasan is now ready.

halwasanServing:

Serve this mouth drooling and heart warming halwasan as it is. Store the remaining in an airtight container and relish eating.

Suggestions:

  • Let the halwasan set like a barfi and then cut it into small to medium size chunks. Allow the halwasan to cool and you can even make ladoo and peda from it.
  • You can replace the use of brown sugar with normal sugar.
  • For 12 to 15 halwasan chunks
  • Time – 60 minutes

Khambati Halwasan Recipe Halwasan Recipe - Khambati Halwasan Recipe
Author: 
Recipe type: Sweet recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk - 1 liter
  • Porridge - ¼ cup (50 grams)
  • Gum raisins - ¼ cup (50 grams)
  • Ghee - ¼ cup (60 grams)
  • Brown sugar - ⅔ cup (150 grams)
  • Almonds - 20 to 25
  • Cashews - 20 to 25
  • Nutmeg powder - ½ tsp
  • Cardamom powder - ½ tsp
Instructions
  1. Chop almonds into fine pieces.
  2. Also, chop cashews in a separate bowl.
  3. Grease a plate with some ghee.
  4. Grind porridge into fine powder in a mixer jar.
  5. Heat some ghee in a wok and add gum raisins to it. Fry on low flame until they get puffy and little brown.
  6. Transfer fried gum raisins to a bowl. Keep it aside.
  7. Place ground porridge in the same pan and roast till it turns golden brown in color.
  8. Now add milk to the pan and cook till it thickens. Stir at regular intervals to prevent it browning at the base.
  9. The mixture has turned quite thick in consistency. Add gum raisins while stirring the porridge mixture continuously.
  10. Now add chopped almonds and cashews. Mix everything really well.
  11. Next, add brown sugar and stir well. Keep stirring continuously to prevent the mixture sticking to the base.
  12. Turn off the flame, when the ghee starts separating from the mixture and it become thick and nice brown in color.
  13. Add nutmeg powder, cardamom powder to it and mix well.
  14. Pour the mixture on a greased tray and spread it evenly.
  15. Sprinkle some chopped almonds and cashews over it.
  16. Slightly pat the dry fruits so that it set on the mixture.
  17. Keep the mixture aside to set and then cut in small to medium size chunks.
  18. Transfer the halwasan pieces on a plate. Halwasan is now ready.
  19. Serving:
  20. Serve this mouth drooling and heart warming halwasan as it is. Store the remaining in an airtight container and relish eating.

 

Achari Kaddu Recipe

Achari Kaddu Recipes – Achari Pumpkin Recipe

Achari kaddu recipe is a scrumptious zingy-spicy recipe of pumpkin. Many of us don’t like eating pumpkin, especially kids. We all often make pumpkin in numerous styles. Today we are showing you to make a very simple yet delicious and tangy recipe of Achari pumpkin. The spices we used for this savory dish are same as required for making the pickles. The pumpkin chunks are stir fried in the spices until soft and tender.

This sabzi of achari pumpkin is usually prepared for family functions and gatherings and is also a great hit among my family. Serve this scrumptious sabzi with poori and parantha. You will be overwhelmed by its tanginess, spiciness of this dish. Even those who don’t like eating pumpkin will relish eating this achari Kaddu recipe. So, all the pumpkin lovers out there, you all are in for a treat! Follow this simple recipe for Achari Pumpkin. Enjoy!

Directions

Getting ready:

1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.

achari kaddu

2. Place the pumpkin pieces into water and rinse through.

achari kaddu recipeMaking:

3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.

achari kaddu

4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.

achari kaddu sabzi

5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.

achari kaddu recipe

6. Now add 1/4 cup water into the sabzi, stir the sabzi to mix well.

achari kaddu sabzi

7. Cover and cook for 5 minutes on low flame.

achari kaddu sabzi

8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.

achari kaddu

9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.

achari kaddu sabzi

10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.

achari kaddu sabziServing:

11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

For 3 to 4 members
Time – 30 minutes

Achari Kaddu Recipe Achari Kaddu Recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pumpkin - 500 grams
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Fenugreek seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1.5 tsp
  • Green chilly - 2 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Fennel powder - 1.5 tsp
  • Turmeric powder - ¼ tsp
  • Mango powder - ¾ tsp
  • Red chilly powder - ¼ tsp
  • Salt- 1 tsp or as per taste
  • Garam masala - ¼ tsp
Instructions
  1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.
  2. Place the pumpkin pieces into water and rinse through.
  3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.
  4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.
  5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.
  6. Now add ¼ cup water into the sabzi, stir the sabzi to mix well.
  7. Cover and cook for 5 minutes on low flame.
  8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.
  9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.
  10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.
  11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

 

Jaggery Boondi Chikki Recipe

Jaggery Boondi Chikki recipe

Boondi chikki is prepared by cooking boondi in jaggery syrup and allowed to set in plate or a tray. This scrumptious chikki is great to eat, especially during winters. We all always relish eating boondi, prepared with gram flour. Making boondi is really an easy task. The two things that play important role here are a perforated spoon or boondi jhara and second gram flour.

Have you ever heard of chikki prepared with boondi? No, then to your surprise here is a great and simple recipe for making Boondi chikki. This boondi chikki keeps good for a month or so if stored in an airtight container. So, here’s an easy step by step recipe to make boondi chikki. Enjoy!

 

Directions

Getting ready:

1. Sieve chickpea flour in a bowl.

boondi chikki

2. Crumble jaggery and keep it in a bowl.

boondi chikki recipe

3. Grease some plates evenly with some oil.

boondi chikki recipeMaking:

4. Take a big mixing bowl and place chickpea flour into it. Add water in small portions and stir well to make a thick batter. The batter should be smooth.

boondi chikki recipe

5. Further add 2 tsp oil in the batter, followed by baking soda and whisk well.

boondi chikki recipe

6. Heat enough oil in a wok or pan.

boondi chikki recipe

7. Place a drop of batter in the oil. Check if it immediately floats on the surface. If the batter floats on the surface that means oil is sufficiently heated. If it doesn’t that means the oil is not heated well.

boondi chikki recipe

8. Now, bring the boondi jhara or slotted ladle over the wok and pour 1 to 2 tsp batter over it.

boondi chikki recipe

9. The batter will pass through the jhara and you’ll get round boondi floating on the surface. Place as much boondi as possible at once in the wok.

boondi chikki recipe

10. Toss and flip the boondi with a ladle and fry until it gets little golden brown in color and crispy.

boondi chikki recipe

11. Drain out the boondi using a deep slotted ladle or jhara. Place the fried boondi in a strainer or kitchen paper so that the excess oil will drains out in the plate kept below the it.

boondi chikki recipe

12. Take crumbled jaggery and ¼ cup water in another pan or wok.

boondi chikki recipe

13. Let it simmer until the jaggery melts completely. Stir at regular intervals.

boondi chikki recipe

14. When the jaggery melts completely, cook it for 2 to 3 minutes, more. Cook the syrup until it’s quite thick in consistency.

boondi chikki recipe

15. Reduce the flame to low and add boondi into it. Mix it well until each boondi get nicely coated with jaggery. Turn off the flame and stir well.

boondi chikki recipe

16. Pour the chikki mixture on greased plate.

bondi chikki recipe

17. Spread evenly and place it aside to set.

boondi chikki recipe

18. When the chikki is set completely, separate them from plate.

boondi chikki recipe

19. For this, heat the plate on flame for a second so that it gets easily separated from the plate.

boondi chikki recipe

20. Transfer the jaggery boondi chikki to a plate. Boondi chikki is ready.

boondi chikki recipeServing:

21. Serve this crispy and lip-smacking jaggery boondi chikki as it is. Store the chikki in an airtight container and relish eating for up to 1 month.

Suggestion:
If the batter for making chikki is thick, then it will not come out soft and will get too hard.

Jaggery Boondi Chikki Recipe Jaggery Boondi Chikki Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour – 1 cup (100 grams)
  • Oil – 2 tbsp
  • Baking soda – ⅓ tsp
  • Oil – to fry
  • Jaggery for syrup ((Crushed in small chunks) – 1.5 cup (300 grams)
Instructions
  1. ake gram flour in mix big vessel and add water in small portions. Stir to dissolve lumps and make batter with thick consistency.
  2. Add 2 tsp oil and baking soda in the batter.
  3. Heat enough oil a wok or deep pan. Drop a small portion of batter in the oil and check if it floats immediately on the surface. If it does that means oil is sufficiently hot.
  4. Now take a boondi jhara and bring it over the wok. Pour 1 to 2 tsp of batter over it. The batter will pass through the ladle and you’ll get round boondi floating on the surface.
  5. Toss the boondi with a ladle and fry until they get little dark and crispy. Drain out the fried boondi in a strainer or over kitchen paper so that excess oil can be removed. Similarly, fry rest of the boondi as well.
  6. Take coarsely crushed jaggery and ¼ cup water in another pan and let in simmer on flame.
  7. Stir the jaggery at regular intervals and let it simmer till the jaggery melts completely. Once the jaggery is melted completely, cook it for 2 to 3 more minutes to get little thick consistency.
  8. Turn off the flame and add the fried boondi into it. Stir really well.
  9. Grease a plate or tray with some ghee and pour the batter into it. Spread it evenly and keep aside set.
  10. Later, separate out the chikki from the plate very gently. Boondi chikki is now ready. Store it in any air tight container and relish eating for up to a month.

 

Pasta in White Sauce – White Sauce Pasta Recipe

Pasta in White Sauce – White Sauce Pasta Recipe

White sauce pasta prepared with stir fried veggies and freshly made white sauce can be served anytime. Pasta in white sauce is an instant, quick recipe which tastes yummylicious when served hot. Your kids will like it for sure. We usually make pasta or macaroni at our home because of its high demand, especially with kids. Also, when you are not in the mood to cook too time consuming meal, then white sauce pasta is a great option.

It’s a good way to include some veggies in your fussy kid’s diet. Not only kids relish eating this scrumptious white sauce pasta recipe, but even other family members will love it for sure. Pasta in white sauce is an easy preparation that we can indulge in once in a while. Learn to make rich, delicious and yummy pasta in white sauce with this simple step-by-step recipe.

Directions

Getting ready:

Chop capsicum, french beans and baby corn into small pieces.

Making:

Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.

white sauce pasta
After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.white sauce pasta

 

To check the pasta is cooked or not, press it with your hands.

white sauce pasta

Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.

white sauce pasta

Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.

white sauce pasta

Now heat 2 tbsp of butter in another pan.

white sauce pasta

When the butter melts, add refined flour into it and stir constantly till there is little change in its color.

white sauce pasta

After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.

white sauce pasta

White sauce is now ready, mix some salt, black pepper and oregano into it.

white sauce pasta

Add roasted veggies and pasta into the white sauce. Mix everything really well.

white sauce pasta

Add Cream as well and stir to mix all the ingredients. Pasta is ready, turn off the flame. Transfer the pasta in a plate.

white sauce pastaServing:

Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

white sauce pastaSuggestions:

  • You can use any vegetable as per your taste and preference. omit the use of ones you don’t prefer eating.
  • For 2 to 3 members
  • Time – 35 minutes

White Sauce Pasta Recipe Pasta in White Sauce - White Sauce Pasta Recipe /></div> <div class=
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta – 1 cup
  • Capsicum (finely chopped) – 1 cup
  • French beans (finely chopped) – 10 to 12
  • Carrots (finely minced) – 1
  • Baby corn (finely chopped) – 4
  • Milk – 300 liter
  • Refined flour – 2 tbsp
  • Butter – 2 to 3 tbsp
  • Cream – ¼ cup
  • Oil – 2 tbsp
  • Black pepper – ¼ tsp
  • Oregano – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Chop capsicum, french beans and baby corn into small pieces.
  2. Take 3 cups of water in any vessel and place it on flame for simmering. Also, add ½ tsp salt and 2 tsp oil into it.
  3. After it starts simmering, place pasta into it and let it simmer. Boil the pasta for 10 minutes and stir it at regular intervals. Within 12 to 15 minutes pasta gets soft and cooked.
  4. To check the pasta is cooked or not, press it with your hands.
  5. Pasta has turned soft. Strain the pasta in a sieve to drain the excess water.
  6. Heat 1 tbsp butter in a pan and add chopped carrots, baby corn, french beans and capsicums into it.
  7. Stir and keep stirring on high flame until the veggies get little crunchy. Within 2 minutes the veggies are roasted well. Turn off the flame now.
  8. Now heat 2 tbsp of butter in another pan.
  9. When the butter melts, add refined flour into it and stir constantly till there is little change in its color.
  10. After roasting the refined flour add milk and stir continuously to prevent formation of lumps. Continue stirring the mixture for 2 to 3 minutes.
  11. White sauce is now ready, mix some salt, black pepper and oregano into it.
  12. Add roasted veggies and pasta into the white sauce. Mix everything really well.
  13. Add Cream as well and stir to mix all the ingredients.
  14. Pasta is ready, turn off the flame. Transfer the pasta in a plate.
  15. Sprinkle rest of the black pepper and oregano over it and serve this lip smacking and mouth drooling white sauce pasta piping hot and relish eating.

 

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable Poha Recipe – Mixed Vegetable Poha Recipe

Vegetable poha prepared with slightly crunchy peas, some vegetables and soft flattened rice (poha) is relished by everyone when served in breakfast. It is a quick, easy and healthy recipe and a popular breakfast in Maharashtra. It is very easy to prepare and tastes super delicious. Veg poha keeps your tummy full for long hours.

This delicious recipe can be prepared with 10-15 minutes and keeps one fuller for long. Poha is a light breakfast and also can be served during brunch or a snack. There are many recipes for making poha and everybody have their own way of making this dish. Here is another variation to the authentic recipe of making poha. So, definitely try out this recipe of veg poha with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel and chop potatoes into small pieces. Chop carrot and baby corn in small pieces.

veg pohaMaking:

Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.

veg poha

Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy. Drain them out with a slotted spoon and keep aside.

veg poha

In the same wok, add mustard seeds. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas. Saute for a minute or so until the veggies become tender but still had a crunch.

veg poha

Next add turmeric powder, salt, potatoes and poha. Stir nicely but very well till all ingredients are mixed. Turn off the flame now and add lemon juice into it.

veg poha

Transfer to the serving bowl. Vegetable poha is now ready to serve.

veg pohaServing:

Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha steaming hot along with any chutney you like. Enjoy!

veg pohaSuggestions

  • Boiled potatoes can also be used in this recipe. Infact, you can use any other vegetable like capsicum, cauliflower and so on as per your taste and preference.
  • For 2-3 members
  • Time – 15 minutes

Vegetable Poha Recipe - Mixed Vegetable Poha Recipe veg poha
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Flattened rice - 2 Cup
  • Potato - 1
  • Green peas - ¼ cup
  • Carrot - ¼ cup
  • Baby corn - ¼ cup
  • Green coriander (finely chopped) - 2-3 tbsp
  • Salty Sev - ½ cup
  • Oil - 3-4 tbsp
  • Curry leaves - 6-7
  • Lemon - 1
  • Green chilly (finely chopped) - 1
  • Turmeric powder - ¼ tsp
  • Brown mustard seeds - ½ tsp
  • Salt - Less than 1 tsp or as per taste
  • Sugar - 1 tsp
Instructions
  1. Clean poha and place it on a plate.
  2. Peel and chop potatoes into small pieces.
  3. Chop carrot and baby corn in small pieces.
  4. Keep the poha in a strainer and rinse it in running water. Do not rinse it too much as it can break and get mushy.
  5. Add ½ tsp salt and sugar to the poha and keep it aside for 15 minutes.
  6. Heat some oil in a wok and add potato chunks into it to fry until little golden brown and crispy.
  7. Drain them out with a slotted spoon and keep aside.
  8. In the same wok, add mustard seeds.
  9. When the mustard seeds splutter add curry leaves, chopped green chilies, finely chopped corn, finely chopped carrots and green peas.
  10. Saute for a minute or so until the veggies become tender but still had a crunch.
  11. Next add turmeric powder, salt, potatoes and poha.
  12. Stir nicely but very well till all ingredients are mixed.
  13. Turn off the flame now and add lemon juice into it.
  14. Transfer to the serving bowl. Vegetable poha is now ready.
  15. Garnish with some green coriander sprigs and salty sev and serve this scrumptious vegetable poha.