Category Archives: Indian Festival Recipe

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

Serving :

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.

Suggestion:

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.

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Janmashtami Mewa Pag | Dry Fruits Paag | Panchmewa Paag

Author: Nisha Madhulika

Recipe type: Sweets

Cuisine: Indian

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

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

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.
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
edible gum to fry and prepare likewise. It takes 6 minutes to roast edible gum at once.
Take ½ cup almonds, add it to ghee and fry until golden brown and puffed. Reduce the flame take them out.
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.
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.
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.
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.
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.
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.
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.
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.

Featured, Indian Festival Recipe, kheer recipe, Sweets

Rice Kesar Kheer Recipe | Chawal Ki Kheer Recipe

August 12, 2017 Nisha Madhulika Leave a comment

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.

Making :

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

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.

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.

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.

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

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.

Serving :

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.

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.

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Rice Kesar Kheer Recipe | Chawal Ki Kheer Recipe

Author: Nisha Madhulika

Recipe type: Sweets

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

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

Take 40 to 50 saffron strands, in a small bowl, add a little milk to it. Mix well.
Take 1 litre milk in a vessel. Turn on the flame and put to heat.
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.
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.
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.
Once the Kheer is dense add saffron soaked milk to it. Add cardamom powder to it. Stir well and cook for 7 more minutes.
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.
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.

Featured, Indian Festival Recipe, Indian Regional recipe, Sweets

Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar

July 26, 2017 Nisha Madhulika Leave a comment

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.

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.

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

Making:

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.

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.

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.

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.

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.

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.

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.

Serving:

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.

Suggestion :

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.

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Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar

Author: Nisha Madhulika

Recipe type: Sweets

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

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

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

Barfi recipe, Diwali recipe, Featured, Indian Festival Recipe, Janmashtami Recipe, Sweets, Traditional sweet recipe

Mango Coconut Burfi – Aam aur Nariyal ki Burfi

May 18, 2017 Nisha Madhulika Leave a comment

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

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

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

Direction :

Getting Ready :

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

Making :

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

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

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

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

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

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

Serving :

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

Suggestion :

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

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Mango Coconut Burfi - Aam aur Nariyal ki Burfi

Author: Nisha Madhulika

Recipe type: sweets

Cuisine: Indian

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

Ingredients

Ripe Mango – 2 (500 gms )
Desiccated Coconut – 2 cup (200 gms )
Sugar – 1 cup (200 gms )
Corn flour – 2 tbsp
Cashew – 8 to 10 (finely chopped )
Pistachios – 10 to 12 (finely chopped )

Instructions

Direction :
Getting Ready :
Take 2 Mangoes . Peel the mangoes, and then cut the pulp from it. We have taken safeda mango for it.
Making :
Put the mango chunks in the mixer jar, add 2 tbsp corn flour, add 1 cup sugar. Grind all things well.
Take 2 cup dessicated coconut. Add it to the pan and roast for a minute or so while stirring constantly until it turns fragrant. We have roasted it for 2 minutes. Once roasted transfer it to a plate.
Add ground mango, sugar and corn flour mixture into the pan. Turn on the flame. Cook the mango mixture until it gets dense and there is change in color.
Add the desiccated coconut to the mango pulp and mix well. Reduce the flame. Make sure you cook it until it reaches the desired consistency required for setting the barfi. Turn off the flame.
To set the Barfi Grease the plate with some ghee. Transfer the barfi mixture to a plate and even it out using a spoon. Grease the spoon with some ghee as well to easily even out the barfi.
To garnish the barfi add finely chopped cashews and finely chopped pistachios. Press down the dry fruit with a spoon so that it sets inside the barfi. Keep the barfi aside for 1 hour to set.
Serving :
To separate out the chunks from plate, heat it from the bottom over the flame for a while. Cut the barfi in big or small size chunks as per your preference. Super luscious and tempting mango coconut barfi is ready. This super delicious mango coconut barfi can be stored for up to 15 to 20 days if kept in refrigerator

Deep fried recipe, Featured, Indian Festival Recipe, Namkeen recipe, Navratri Recipes, Snacks

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

March 30, 2017 Nisha Madhulika Leave a comment

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Food during vrat is prepared in very easy ways using simple recipes. One such easy recipe is Aloo Bhujiya for vrat . With simple ingredients like potatoes, rock salt and a blend of few spices , this aloo bhujiya namkeen comes out very scrumptious. Hygienic and pure you can make these Aloo Bhujiya namkeen falahari not only during the navratri fasts but for any other religious fasts as well.

Here is an easy step by step process with pictures to make tempting and crunchy Aloo Bhujiya to be relished even during fast and festivals. Enjoy!

Direction :

Getting ready :

Boil 3 Potatoes .

Making :

Take water chestnut flour in a big mixing bowl and 3 boiled potatoes. Then peel and grate the potatoes.

Mix the grated potatoes to the flour. Add 3/4 tsp sendha salt. Also add 1/2 tsp black pepper powder and 1/3 tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.

Heat enough oil in a wok to fry the aloo bhujiyas.

Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.

Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine’s cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine’s cylinder. Machine is ready, meanwhile check the oil.

Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth settles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.

Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth settles down. Drain them out as well. Transfer these sev to a plate.

Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.

Serving :

Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

Suggestion :

Use rock salt (sendha namak ) as this namkeen is prepared for fasts.
Adding turmeric powder is optional, you can skip the use.
Keep a check on the flame. It should be medium hot to fry the aloo bhujiya.

Save Print

Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrat

Author: Nisha Madhulika

Recipe type: snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

Ingredients

Boiled Potatoes – 3 ( 300 gms )
Water Chestnut Flour – 1 cup ( 150 gms )
Rock salt – ¾ tsp
Black pepper powder- ½ tsp
Turmeric powder- ⅓ tsp (optional )
Oil – for frying

Instructions

Boil 3 Potatoes .
Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
Mix the grated potatoes to the flour. Add ¾ tsp sendha salt. Also add ½ tsp black pepper powder and ⅓ tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
Heat enough oil in a wok to fry the aloo bhujiyas.
Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine's cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine's cylinder. Machine is ready , meanwhile check the oil.
Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.
Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

Deep fried recipe, Featured, Indian Festival Recipe, Kachori recipe, Navratri Recipes, Sweets, Vrat Recipe

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

March 28, 2017 Nisha Madhulika Leave a comment

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat various different dishes without breaking the laws of fast. Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Manually grate the paneer in another bowl as well.

Making:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Serving:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Save Print

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat

Author: NishaMadhulika

Recipe type: Main course

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Potatoes – 3 (250 grams) (boiled)
Paneer – 100 grams
Green coriander – 2 tbsp (finely chopped)
Water chestnut flour/buckwheat flour - ¼ cup
Raisins – 1 tbsp
Cashews – 8 to 10
Green chilli – 1 (finely chopped)
Crushed black pepper – ½ tsp
Sendha salt – 1 tsp
Oil – to fry kachoris

Instructions

Peel the boiled potatoes and grate them manually with a grater in a bowl.
Manually grate the paneer in another bowl as well.
Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Featured, Halwa Recipe, Indian Festival Recipe, Sweets

Matar ka Halwa – Green Peas Halwa Recipe

March 25, 2017 Nisha Madhulika Leave a comment

Matar ka Halwa – Green Peas Halwa Recipe

Winter are in and we get to see green peas in abundance in every market. We often make various super tempting and savory delicacies from fresh green peas be it pooris, curry, stir fries, snacks, paranthas and so on. But have you ever wonder you could make Green peas halwa? No! Then this is the right halwa recipe for you to try.

Try out this amazing halwa recipe and surprise your friends and family. So, here is an easy recipe with step by step pictures and detailed method of preparation to make tempting Green Peas 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.

Directions :

Getting ready :

Take 1 cup green peas and grind it coarsely.

Chop dry fruits like cashews and almonds.

Making :

Take 3/4 cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.

Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.

When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well.

Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.

Serving:

Super scrumptious and tempting halwa is ready to be served. This halwa is very different is taste and making it is really easy. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming. Relish this mouth drooling halwa and satisfy your sweet cravings.

Suggestions:

While roasting the mawa, or the green peas make sure you keep stirring it constantly. They should not stick to the wok.
If you use a non stick wok then it gets convenient to roast them and halwa gets ready easily

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Matar ka Halwa

Author: Nisha Madhulika

Recipe type: Sweets

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Green Peas- 1 cup
Mawa – ¾ cup ( 150 gms )
Sugar - ¾ cup ( 150 gms )
Ghee – ¼ cup
Cashew – 2 to 3 tbsp
Almonds- 2 to 3 tbsp
Cardamom powder- ½ tsp

Instructions

Take 1 cup green peas and grind it coarsely.
Chop dry fruits like cashews and almonds.
Take ¾ cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.
Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.
When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well.
Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.

Featured, Holi recipes, Indian Festival Recipe, Indian Regional recipe, North Indian recipe

Rabri Recipe – Lacchedar Khurchan wali Rabdi – HOLI RECIPE

March 14, 2017 Nisha Madhulika Leave a comment

Rabri Recipe – Lacchedar Khurchan wali Rabdi – HOLI RECIPE

Rabri is a great sweet recipe to delight everyone. You can make this super tasty rabri kheer on any special occasion or party. So delicious and heartwarming that everyone at home will love eating it! This recipe is a unique and is surely relished by all.

Serve it chilled or warm, you will love it any ways for sure. Always great to have in all seasons and celebrations.This step-by-step instruction with pictures will help you make perfect rabri. Enjoy!

Direction:

Getting ready :

Take 10 to 12 pistachios and finely chop them.Make 6 to 8 fine pieces from a single pistachio like this. Take 4 to 5 almond and cut them, finely chop it the same way.

Making:

Take 1. 5 litre full milk in a wok. Heat the milk till it comes to boil. Turn on the flame and keep stirring the milk at regular intervals so that the milk doesn’t stick to the bottom of the wok. Stir the milk at every 2 minutes and make sure that the ladle goes down till the bottom of the wok. Milk is boiling. Keep stirring it at regular intervals. Stir the milk on high flame at regular intervals to make it thick. Lower the flame if the milk seems to spills out of the wok and then increase the flame.

Thicken the milk till 3/4 of its quantity remains in the wok. If it is 1.5 litre milk it should be reduced till 1 litre remains. Make sure you stir the milk at every 2 to 3 minutes so that milk shouldn’t stick to the bottom let the milk become dense. Keep an eye on the milk, it shouldn’t spill out neither should it stick to bottom.

The milk is dense now almost 1 litre is left. Gather the cream floating above the milk on the side of the wok. Make sure you keep the flame medium, not too high. Because the milk should boil from the bottom and should be cool from above forming a layer of cream.

Gather the cream on the sides every time you see the layer of cream forming. We have very less milk left in the wok. Reduce it a bit more. We need to keep only 250 ml of milk in the wok. Keep gathering the milk on the sides of the wok like earlier and reduce the milk. There’s now very less milk left in the wok. Milk is too dense now.

Add 1/2 tsp cardamom powder and 2.5 tbsp sugar to it and mix well. Cook it till the sugar dissolves. Once the sugar dissolves in the milk then turn off the flame and let the rabri cool down.

Serving:

The gathered cream forms a lachcha on the sides of the wok. It tastes delicious. Mix the cream lachcha in the milk Rabri has cooled down now, scrap out the gathered cream and mix it. Scrap out the milk from the sides, long lachchas of rabri should form. Lachchas of cream should mix well in the milk. Sumptuous and mouth drooling Rabri is now ready, place it in a bowl. Lachedar and yummy rabri is ready to be served. Sprinkle a little pistachios and little almond over the rabri to garnish it.

Suggestion:

Traditionally we don’t put dry fruits in the rabri but if desired you can add chopped dry fruits like almonds and pistachios to the rabri it will taste good.
If rabri is to be served to elders who are toothless or served to kids then do not add dry fruits to it.
While eating the Rabri when the lachchas come to your mouth, then it will seem less sweet but when you taste the milk it will be sweet.
Make sure that you keep stirring the milk while it boils in the wok. The milk should not stick to the wok.

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Rabri Recipe - Lacchedar Khurchan wali Rabdi

Author: Nisha Madhulika

Recipe type: sweet

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Milk- 1.5 litre
Pistachios - 10 to 12
Almond - 4 to 5
Cardamom Powder- ½ tbsp
Sugar - 2. 5 tbsp

Instructions

Take 10 to 12 pistachios and finely chop them.Make 6 to 8 fine pieces from a single pistachio like this. Take 4 to 5 almond and cut them, finely chop it the same way
Take 1. 5 litre full milk in a wok. Heat the milk till it comes to boil. Turn on the flame and keep stirring the milk at regular intervals so that the milk doesn’t stick to the bottom of the wok. Stir the milk at every 2 minutes and make sure that the ladle goes down till the bottom of the wok. Milk is boiling. Keep stirring it at regular intervals. Stir the milk on high flame at regular intervals to make it thick. Lower the flame if the milk seems to spills out of the wok and then increase the flame.
Thicken the milk till ¾ th of its quantity remains in the wok. If it is 1.5 litre milk it should be reduced till 1 litre remains. Make sure you stir the milk at every 2 to 3 minutes so that milk shouldn’t stick to the bottom let the milk become dense. Keep an eye on the milk, it shouldn’t spill out neither should it stick to bottom.
The milk is dense now almost 1 litre is left. Gather the cream floating above the milk on the side of the wok. Make sure you keep the flame medium, not too high. Because the milk should boil from the bottom and should be cool from above forming a layer of cream.
Gather the cream on the sides every time you see the layer of cream forming. We have very less milk left in the wok. Reduce it a bit more. We need to keep only 250 ml of milk in the wok. Keep gathering the milk on the sides of the wok like earlier and reduce the milk. There’s now very less milk left in the wok. Milk is too dense now.
Add ½ tsp cardamom powder and 2.5 tbsp sugar to it and mix well. Cook it till the sugar dissolves. Once the sugar dissolves in the milk then turn off the flame and let the rabri cool down.
The gathered cream forms a lachcha on the sides of the wok. It tastes delicious. Mix the cream lachcha in the milk Rabri has cooled down now, scrap out the gathered cream and mix it. Scrap out the milk from the sides, long lachchas of rabri should form. Lachchas of cream should mix well in the milk. Sumptous and mouth drooling Rabri is now ready, place it in a bowl. Lachedar and yummy rabri is ready to be served. Sprinkle a little pistachios and little almond over the rabri to garnish it.

Featured, Gujiya recipe, Holi recipes, Indian Festival Recipe, Indian Regional recipe, Sweets, Traditional sweet recipe

Chashni Wali Gujiya – Mawa Gujiya Dipped in Sugar Syrup – HOLI RECIPES

March 10, 2017 Nisha Madhulika Leave a comment

Chashni Wali Gujiya – Mawa Gujiya Dipped in Sugar Syrup – HOLI RECIPES

You have drooled over the tempting gujiyas on every occasion, specially on Holi. With an extra dose of sweetness and flavors this Chashni wali gujiya is pure bliss and great hit amongst everyone. You can serve it to guests. The Homemade mawa gujiya made with this easy recipe will be relished by all.

Here is an easy recipe with step by step pictures to make sugary and sweet Chashni wali gujiya this festive season. Gujiya is one the most popular and special sweet of Holi. You will surely savor this homemade gujiya than that brought from the market.

Direction:

Getting ready:

Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.

Making:

Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.

To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.

To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.

Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add 1/2 cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready.

Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.

Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.

Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together.

To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.

To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.

Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.

Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.

Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.

Serving:

Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.

Suggestion:

You can also peel 5 to 6 green cardamoms and powder them instead of using cardamom powder.
Add dry fruits first so that the mawa cools down a little more. Avoid adding powdered sugar when the mawa is hot as it starts melting.
You can adjust the quantity and choice of dry fruits as desired. Walnuts, pistachios and so on can be used in the stuffing.
Keep the sugar syrup covered to prevent it from cooling down quickly.
Keep the dough lumps covered so that they don’t get dry.

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Chashni Wali Gujiya - Mawa Gujiya Dipped in Sugar Syrup - HOLI RECIPES

Author: Nisha Madhulika

Recipe type: sweet

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Plain flour- 2 cup ( 250 grams)
Mawa – 1 cup ( 200 grams)
Powdered sugar- ½ cup ( 80 grams)
Sugar- 2 cup ( 400 grams)
Almonds- 2 tbsp (finely chopped)
Cashew nuts- 2 tbsp ( finely chopped)
Raisins- 2 tbsp
Green Cardamom – ½ tsp
Ghee- 3 tbsp ( 30 grams)
Pistachio- 1 tbsp ( finely chopped )
Ghee- for frying

Instructions

Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.
Making:
Take 2 cups (250 grams) of refined flour in a mixing bowl. Add 30 grams of melted ghee into it and mix well. Add lukewarm water in small portions and add stiff and tight dough. Cover and keep aside for 15 to 20 minutes to set and then start making the gujiya.
To prepare the stuffing, Take 200 grams (1 cup) of mawa. Crumble it and add it to the pan. Turn on the flame and roast the mawa on medium flame until there is slight change in the color. Once it is fragrant and it changes color, Turn off the flame and transfer the mawa to a big bowl. Let the mawa cool down a little.
To prepare sugar Take 400 grams (2 cups) of sugar in a vessel and add 1.75 cups of water to it. Turn on the flame and cook the sugar dissolves completely. Keep stirring at regular intervals.
Now add sugar and dry fruits to the mawa for the stuffing. Take 2 tbsp chopped cashews, 2 tbsp almonds, 2 tbsp raisins and ½ tsp cardamom powder. Mix all ingredients well. Let the mawa cool a bit more then add ½ cup powdered sugar to it and stir until it blends well. Once everything is mixed well the stuffing is ready.
Meanwhile Sugar has dissolved completely; let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. The Sugar syrup is ready now so turn off the flame. Take it off from flame and place on a net stand. Keep the sugar syrup covered to prevent it from cooling down quickly.
Now to roll out and stuff the gujiyas. Knead the dough again then Break small lumps from the dough. Keep them covered so that they don’t get dry. Take one dough lump at a time and roll into dough ball.Roll it out into 3 to 4 inch diameter sheet. Roll out evenly from all sides.
Take the rolled poori on your hand, place 2 tsp stuffing over it.Keep the stuffing in the center. Then apply some water on the edges of the poori. Fold the gujiya into half and stick the edges together
To make the folds make a pattern all around the gujiya with pinch and twist method. Similarly prepare remaining gujiyas as well and place them over a cloth and cover so that they don’t dry. Folding the gujiyas are done with.
To fry the gujiyas, heat sufficient ghee in a wok. Keep the flame medium-low. Once the ghee is hot, Drop some dough lump into the ghee to check. If it is sufficiently hot then fry the gujiyas. Fry the gujiya on low flame until they get golden brown in color.
Once the Gujiyas float on the surface and slightly roasted from beneath, flip the sides now and continue frying until the gujiyas get golden brown in color.
Gujiyas have turned golden brown in color take the gujiyas over a ladle and hold it on the edges of wok so that extra ghee drains back into the wok. Then keep the gujiyas over a plate. Similarly fry rest of the gujiyas as well. It takes 12 to 15 minutes for frying gujiyas at once. With this much dough we have prepared 14 gujiyas.
Drop these fried gujiyas in the sugar syrup. Keep the gujiyas drenched on syrup for 3 to 4 minutes. Take out the gujiyas from syrup and arrange the gujiyas over a plate and garnish them.
Garnish the gujiyas with pistachios shavings. Scrumptious and toothsome Sugar dipped and sugar filled gujiyas are ready. Gujiya is one the most popular and special sweet of holi. You will surely savor this homemade gujiya than that brought from the market. These gujiyas can be stored for up to 7 days and in refrigerator for up to 15 to 20 days.

Deep fried recipe, Featured, Holi recipes, Indian Festival Recipe, Indian Regional recipe, Miscellaneous, Recipe for Kids, Snacks, Vada Recipe

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

March 9, 2017 Nisha Madhulika Leave a comment

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

Vadas have always made a special place on our Holi menu. You might have made the usual vada from dal , but this time try a new and quick variation of scrumptious Sooji dahi vada. It is very easy to prepare it and is a very tempting indeed unlike dal vadas.

Here is a quick and easy recipe with pictures and detailed method of preparation to make Mouth drooling Sooji Dahi vada at your home. You can sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway. Your friends and family will surely relish every bite of it.

Directions

Making:

Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add 3/4 tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.

Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.

To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.

Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.

Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.

Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.

When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.

Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.

Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.

Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.

Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.

By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.

Serving:

Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.

Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.

Suggestions

Don’t soak the pakoras and vadas in water for a much longer time as they will become soggier.
Prefer using thick curd for serving the vadas. If you have watery curd, you can drain out extra water, by squeezing the curd onto a cloth and then whisk the curd well and use it.
You can make sweet chutney with tamarind, dry mango chunks or dates.

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Instant Dahi Vada with Rawa - Semolina Dahi Bhalla - HOLI SPECIAL RECIPES

Author: Nisha Madhulika

Recipe type: snacks

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Semolina – 1 cup (180 grams)
Curd – 1 cup
Ginger – 1 inch (finely chopped)
Green chilies – 2 to 3 (finely chopped)
Salt – ¾ tsp
Baking soda – less than ¼ tsp
Oil – for frying vadas and pakodas

Instructions

Take semolina in a bowl, add 1 cup of curd to it and mix it well. Add ¾ tsp or salt, ginger and green chilies. Mix all the ingredients well. Keep the batter aside for 10 minutes to set.
Later, batter will be ready to make vadas. Now add less than ¼ tsp baking soda and mix it well.
To make vadas take a bowl and cover it with a cloth. Hold the cloth tightly at the bottom of the bowl. Wet the cloth with water and spread 1 to 1.5 tsp of batter over it.
Dip your fingers in water and give the batter a round shape. You can make small or big vadas as according to choice.
Place a wok on flame to heat oil. Place your hand over the wok and check if it is hot enough. Put the gas to medium flame and gently slide the vada into oil.
Flip the vada when it has turned golden brown from one side and fry till they become golden brown on all sides.
When the vadas are fried rightly drain them out on a plate covered with kitchen paper towel and prepare more vadas in same process.
Now take the vadas and put them in a bowl of water so that they become soft and fluffy. The vadas should be submerged well in water.
Now prepare pakoras with rest of the batter. To make the pakoras, wet your hand with a bit of water. Make round balls and drop the batter into hot oil.
Once the pakoras turn golden brown in color, sieve them out onto kitchen paper towel kept over the plate.
Then soak the pakoras in water as well. When we soak the pakoras and vadas in water then they become soft and fluffy and secondly, the oil from them gets drained out into water.
By then the vadas will become soft and fluffy, squeeze and drain them out from water. After sometime, squeeze and drain out the pakoras from the water as well. Dahi vadas are now ready to be served.
Keep 2 vadas and pakoras on a plate. Firstly pour some curd over the vadas followed by sweet chutney, spicy green coriander chutney.
Now sprinkle some roasted cumin powder, black salt and red chili powder onto dahi vada and serve this scrumptious semolina dahi vadas straightaway.

Indian Good Food

Category Archives: Indian Festival Recipe

Janmashtami Mewa Pag | Dry Fruits Paag | Panchmewa Paag

Rice Kesar Kheer Recipe | Chawal Ki Kheer Recipe

Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar

Mango Coconut Burfi – Aam aur Nariyal ki Burfi

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Matar ka Halwa – Green Peas Halwa Recipe

Rabri Recipe – Lacchedar Khurchan wali Rabdi – HOLI RECIPE

Chashni Wali Gujiya – Mawa Gujiya Dipped in Sugar Syrup – HOLI RECIPES

Instant Dahi Vada with Rawa – Semolina Dahi Bhalla – HOLI SPECIAL RECIPES

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