Category Archives: Indian Regional recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa- Quick Sooji Dosa Recipe

Instant Rava Dosa is an amazing variation from the usual dosa recipe. You can make it very easily adn quickly to satisfy your hunger pangs. Everyone will relish eating it , be it kids or adults. Serve this crispy dosa with a lip smacking chutney of your choice.

Here is a quick recipe of Quick Sooji dosa with pictures to help you make it very easily and have it for breakfast . You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

Direction :

Getting Ready :

Making :

Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste,  ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.sooji dosa

Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.sooji dosa

Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.sooji dosa

Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth. sooji dosa Serving :

Scrumptious Rava dosa is ready. 4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.sooji dosa Suggestion:

  • If you don’t have fine semolina then add 2 to 3 tbsp refined flour or wheat flour to it.
  • Don’t spread dosa over very hot girdle.
  • If desired you can flip and roast the dosa but this dosa is very thin.
  • We have prepared palin rawa dosa but you can also add potato masala to it and make masala rawa dosa.
  • Cool the girdle to spread dosa. It will be difficult to spread the batter on very hot girdle.
  • Make sure the consistency of the batter is neither too thick nor too thin.
  • The tawa should be rightly cooled then the flame should be increased.
  • It is easier to make a dosa on a bigger hob and a non stick girdle.

 

Instant Rava Dosa- सूजी का दोसा - Quick Sooji Dosa sooji dosaRecipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 gms)
  • Whisked curd- ½ cup
  • Green Coriander- 1 to 2 tbsp (finely chopped )
  • Green Chili- 1 or 2 (finely chopped )
  • Ginger paste- ½ tsp
  • Salt- ½ tsp ( or to taste)
  • Cumin seeds- ½ tsp
  • Oil- 3 to 4 tbsp
Instructions
  1. Take 1 cup fine semolina in a bowl, then add ½ cup whisked curd , ½ tsp ginger paste , 1 or 2 finely chopped green chili , ¾ tsp salt or to taste, ½ tsp cumin seeds and 1 tbsp finely chopped green coriander. Mix all ingredients well. Add water in little quantity to prepare a batter. Make it of a poring consistency like that of a dal dosa. We have used 1 cup water to make the batter for dosa. Add more water if the batter is thick if required.
  2. Keep the batter aside for 10 to 15 minutes so that the semolina puffs up. Once 10 minutes are over , the batter is ready.
  3. Heat the girdle for making a dosa. Spread 3 to 4 tbsp oil on the girdle and spread it. Once the girdle is hot , cool it a bit. Wipe the extra oil with a tissue.
  4. Put 2 to 3 tbsp batter over the girdle. And spread it thinly in a circular motion. Increase the flame. Then spread a little oil on the sides of the dosa and a little over it.Roast it until it is slightly golden brown from below. Dosa has roasted well. Place it in a plate. Then reduce the flame and cool down the girdle. To cool it instantly sprinkle a little water over the girdle then wipe it with a wet cloth.
  5. Scrumptious Rava dosa is ready.4 dosas are ready with this quantity of batter. You can serve these with green coriander chutney, peanut chutney or any chutney of your choice.

 

Kadha Prasad – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad – कड़ाह प्रसाद – आटे का हलवा – Atte Ka Sheera – Wheat flour Halwa

Kadha Prasad is mostly served at gurudwara or religious places as a prasad. This easy to make sweet recipe just requires 3 basic ingredients as ghee, wheat flour and sugar. You can make this amazing sweet recipe even when you crave for something sweet.

Here is an easy recipe with step by step pictures to make Kadha Prasad and serve it to your family and friends at gatherings. Relish a bowl full of amazing Atte ka Sheera. Enjoy.

Direction :

Getting ready :

Making :

Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.kada prasad

Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.kada prasad

Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.kada prasad Serving :

Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.kada prasadSuggestion :

  • For Kada Prasad take thick wheat flour , If you don’t find it you can take the flour used for making chapatis.
  • We don’t put dry fruits in Kada Prasad still you can add according to your taste.
  • Make sure you stir the whear flour constantly while roasting it and even when you add water to it so that no lumps are formed.

Kadha Prasad - Atte Ka Sheera - Wheat flour Halwakada prasad
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – ½ cup ( 80 grams )
  • Ghee – ½ cup ( 110 grams)
  • Sugar - ½ cup ( 110 grams)
Instructions
  1. Turn on the flame ,heat a pan , then pour ghee into it. Let the ghee melt.
  2. Put the wheat flour to the ghee. Roast it till it is brown and aromatic. Keep the flame medium.
  3. Once the wheat flour is roasted well, add sugar to it. Also add 1.5 cup water to it. Stir it well and cook until dense.
  4. Sumptuous Kada Prasad is ready. Take it out in a plate. You can offer it as a Prasad or relish it as a sweet dish as desired.

 

Kathal Kabab Recipe – Raw Jackfruit Kebab

thal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

Kathal Kabab is a snack you would love to have during evenings. You can serve it to guests during a gathering or at any party. I am sure everyone will drool over this amazing snack for sure.

Here is an easy recipe with step by step pictures of Kathal Kabab. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

Direction:

Getting Ready :

Take 500 gm Jackfruit. Cut it, wash and dry it.kathal kabab

Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.

kathal kabab

Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.

Kathal kebab

After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.

kathal kabab

Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.

kathal kabab

To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.

kathal kabab

Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well.  Reduce the flame. Roast until all ingredients mix well then turn off the flame.

kathal kabab

Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once.  The jackfruit is mashed. Now mix it with the spices.

kathal kabab

Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.

kathal kabab

To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.

kathal kabab

To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.

Kathal kabab

Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.

kathal kababServing :

Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.

kathal kababSuggestion :

  • Make sure you take raw jackfruit for the kebab and not the yellow ones. The yellow ones would taste sweet.
  • The moisture from the chickpeas flour , masala and jackfruit will absorb the moisture and will prepare a soft dough for the kebab.
  • If you don’t have mint leaves, then you can also add mint powder instead or you can even skip it.
  • Make sure you don’t keep the kebabs too thick.
  • If your hands become sticky, grease with some more oil.
  • You can deep fry or shallow fry the kebabs as desired.
Kathal Kabab Recipe - कटहल के कबाब - Raw Jackfruit Kebabkathal kabab
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )
Instructions
  1. Take 500 gm Jackfruit. Cut it, wash and dry it.
  2. Take a piece of Jackfruit and dice it into smaller pieces . Cut all the pieces likewise. Make sure you remove the seeds and seed covering from the jack fruit.
  3. Place the jackfruit in a cooker to boil. Add ½ cup water to it and close the lid. Let the jackfruit boil till 1 whistle. Reduce the flame. Let the jackfruit boil for 4 to 5 minutes.
  4. After 5 minutes turn off the flame. Let the jackfruit remain in the cooker till the pressure releases from it. Then check the jackfruit. To check it lift a small piece and pressed between fingers and see if it is soft.
  5. Take the pieces out in sieve. Place a big bowl beneath it. Strain the water from jackfruit by pressing it.
  6. To make dough for the kebab first of all heat a pan on flame. Pour 2 tsp oil into it and let it heat.Once the oil is rightly hot add ½ cup chickpea flour to it. Roast it until it changes color and is fragrant. Make sure you keep the flame medium.
  7. Chickpea flour has changed color and fragrant, now add spices to it. Add ½ tsp turmeric powder, ½ tsp garam masala, 2 tsp coriander powder and 1 tsp cumin powder. Stir it at regular intervals. Then add 2 tsp ginger paste, 2 to3 green chilies finely chopped. Mix all the ingredients well. Reduce the flame. Roast until all ingredients mix well then turn off the flame.
  8. Take the boiled jackfruit in a big bowl and mash it. Either mash it with a ladle or you can also mash it with a masher. Meanwhile also stir the masala once. The jackfruit is mashed. Now mix it with the spices.
  9. Add 2 to 3 tbsp finely chopped green coriander to it, 1 tsp salt or to taste, 1/ 2 tsp dry mango powder, ¼ cup mint leaves chopped finely. Then turn on the medium flame . Mash and mix it nicely to prepare dough. The mix has now turned into dough form. Turn off the flame. Then take out the mix in a big bowl and let it cool.
  10. To make kebabs, take a little oil and grease your hands. Lift a little mixture and prepare medium sized kebabs. Give it a round shape, then press it to give shape. Prepare all the kebabs likewise and place it on a plate.
  11. To sauté them, turn on the flame and place a pan on it, then pour some oil into it. Check if it is rightly hot by lacing your hand above the pan. We need medium hot oil for the kebabs. Place the kebabs on the pan to fry. Fry it until it is golden brown from below.
  12. Once the kebabs are slightly brown from below then flip them. Fry the kebabs until they are golden brown from both sides. Once the kebabs are ready take them out. Place it on a tissue paper so that it absorbs the extra oil. Fry the rest of the kebabs likewise. It takes 4 to 5 minutes to fry all kebabs at once.
  13. Scrumptious Kebabs are ready to be served. You can serve these mouth drooling kebabs with green coriander chutney or any chutney you relish eating. You can serve it as a side dish with meals, you can also eat it as a snack.
  • Fry the kebabs in a non stick pan.

Litti Chokha Recipe – How To Make Litti Chokha

Litti Chokha Recipe – How To Make Litti Chokha

An amazing and authentic recipe from Bihar is sure to delight you and your guests. You will relish every bite of this dish. Delicious balls of wheat flour with amazing stuffing will surely turn out to be everyones favorite.

Here is an easy recipe with step by step pictures to make and enjoy Litti chokha with friends and family. You can eat it for lunch or dinner. You can also take it along while on travels.

Directions

Getting ready:

Peel the boiled potatoes, keep them in a bowl and mash them finely.

Litti chokha

Make cuts on the brinjal.

Litti chokhaMaking:

Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Litti chokha

Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.

Litti chokha

Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.

Litti chokha

Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.

Litti chokha

Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.

Litti chokha

Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.

Litti chokha

17 to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.

Litti chokha

Coat the litti evenly with ghee and keep them on a plate. Litti are ready.

Litti chokha

To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.

Litti chokha

Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.

Litti chokha

Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.

Litti chokha

Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.

Litti chokha

As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.

Litti chokha

Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.

Litti chokha

Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.

Littii chokhaServing:

Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.

Litti chokhaSuggestions

  • If you prefer eating onion then finely chop an onion and add it in the stuffing.
  • You can cook the litti in tandoor or deep fry them in oil. Don’t cook the litti on high heat. If the tandoor gets heated too much then take out the tray and cool down a bit.

Litti Chokha Recipe - How To Make Litti Chokha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Oil/ghee - ¼ cup
  • Carom seeds - ¼ tsp
  • Salt - ½ tsp or to taste
  • Baking soda – less than ¼ tsp
  • Sattu – 1 cup
  • Masala of mango pickle – 1 tbsp
  • Mustard oil – 1 tsp
  • Black salt - ¼ tsp
  • Salt – less than ¼ tsp or to taste
  • Lemon juice – 1 tsp
  • Ginger baton - ½ inch (grated)
  • Green chilly – 1 (finely chopped)
  • Green coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Peel the boiled potatoes, keep them in a bowl and mash them finely.
  2. Make cuts on the brinjal.
  3. Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  4. Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.
  5. Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.
  6. Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.
  7. Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.
  8. Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.
  9. to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.
  10. Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
  11. To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.
  12. Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.
  13. Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.
  14. Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.
  15. As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.
  16. Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.
  17. Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.
  18. Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.

 

Amla Murabba – Amla Murabba Banane ki vidhi

Amla Murabba – आंवला मुरब्बा – Amla Murabba Banane ki vidhi


Gooseberries are enriched with Iron and Vitamin C which are good for our body.One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day.

Here is an easy recipe with step by step pictures to make Amla Murabba . For making murabba  take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba.Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market.

Direction:

Getting Ready 

Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.aamla murabba

Peel and grind the cardamom.aamla murabba

Making:

To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.aamla murabba

After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.aamla murabba

After 5 minutes are over the amlas are tender, drain out the amlas from the water.aamla murabba

To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it.  Add amlas to the sugar syrup. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.aamla murabba

 The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.aamla murabba

Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.

aamla murabba Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.aamla murabba

Serving :

After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year. aamla murabba

Suggestion:

  • Be little cautious while pricking the gooseberries.Make sure you don’t hurt your hand.
  • If the amla slips from your hand then the fork can hurt you.
  • If you don’t want to prepare sugar syrup, then just mix the sugar to the amlas and check after 4 to 5 hours.
  • The juice from amlas gets released and the sugar dissolves as well to a large extent .i.e. the sugar turns into syrup form automatically.With this amlas are prepared little quickly but you need to keep them aside for a while.
  • If you need to make them instantly, then add them to the syrup directly followed by 1 cup of water.Turn on the flame and keep it low so that sugar dissolves gradually.
  • If you add too much of water then you will need to cook it for more time as we need sugar syrup with thick consistency.So, to prepare the murabba quickly and to make the syrup dense in consistency instantly add water in less quantity.
  • Keep a check on the flame so that the syrup doesn’t turn brown from beneath.
  • Steel vessel can be used for making the murabba but we cannot leave the amlas inside it for too long.
  • Don’t cook murabba in Iron or aluminium vessels as the murabba will stale too quickly.
  • Let the sugar syrup cool down a little as we don’t add syrup in glass container when its too hot.
  • Check it after 2 to 3 days because at times the syrup turns thin in consistency. If the syrup turns too thin in consistency and if we don’t re-cook the syrup then it spoils too quickly and starts smelling stale. This spoils the murabba.
  • You can use glass or any other food grade plastic container for storing.While taking out the murabba make sure you use a clean and dry spoon.

Amla Murabba - Amla Murabba Banane ki vidhiaamla murabba
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry- 1 kg
  • Sugar – 1.5 kg
  • Green Cardamom- 10 to 11
  • Black salt- 1 tsp
  • Black pepper Powder- ½ tsp
Instructions
  1. Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.
  2. Peel and grind the cardamom.
  3. To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.
  4. After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.
  5. After 5 minutes are over the amlas are tender, drain out the amlas from the water.
  6. To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.
  7. Add amlas to the sugar syrup. The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.
  8. Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.
  9. Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.
  10. After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year

 

 

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal dosa is an easy and quick breakfast recipe you can prepare anytime. Light on your stomach this dosa can be served to satisfy your hunger pangs.  Kids also relish eating moong dal dosa. This nutritious dosa also saves your time as it can be prepared very easily.

Here is an easy rercipe with pictures to make Moong dal dosa. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Directions

Getting ready:

Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.

Moong dal dosa recipe

Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.

Moong dal dosa recipe

Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.

Moong dal dosa recipeMaking:

Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.

Moong dal dosa recipe

Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.

Moong dal dosa recipe

Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.

Moong dal dosa recipeServing:

Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Suggestion

  • You can make a spicy potato filling and stuff these dosa in the same manner as masala dosa.

Moong Dal Dosa Recipe - Moong ki dal ka dosa
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green moong dal - ½ cup
  • Soft rice - ¼ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Oil – for cooking dosa
Instructions
  1. Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.
  2. Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.
  3. Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.
  4. Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.
  5. Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.
  6. Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.
  7. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

 

Rabri Recipe – Lacchedar Khurchan wali Rabdi – HOLI RECIPE

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.rabri

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.rabri

Thicken the milk till 3/4 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.rabri

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.rabri

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.rabri

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.rabri

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. 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.rabri

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.

Rabri Recipe - लच्छेदार खुरचन वाली रबड़ी - Lacchedar Khurchan wali Rabdi - HOLI RECIPErabri
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk- 1.5 litre
  • Pistachios - 10 to 12
  • Almond - 4 to 5
  • Cardamom Powder- ½ tbsp
  • Sugar - 2. 5 tbsp
Instructions
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

 

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

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

You have drooled over the  tempting gujiyas on every ocassion. With an extra dose of sweetness and flavors this Chashni wali gujiya is pure bliss. 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.chashni 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.chashni gujiya

 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.chashni gujiya

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. chashni gujiya

 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.chashni gujiya

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.chashni gujiya

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. chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.chashni gujiya

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.

 

Chashni Wali Gujiya - Mawa Gujiya Dipped in Sugar Syrup - HOLI RECIPES
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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 shopped )
  • Ghee- for frying
Instructions
  1. Finely chop 2 tbsp chopped cashews, 2 tbsp almonds.
  2. Making:
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.

 

 

Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

Paneer Jalebi Recipe – Bengali chanar jalebi – Chanar Jilipi

Paneer Jalebi is one amazing sweet recipe straight from the land of amazing sweets. A tempting variation in the usual jalebi will surely delight your friends and family for sure. Made with the goodness of Paneer and dipped in sugar syrup, this crunchy jalebi will keep you craving for more.

Here is a quick and easy recipe with pictures to make mouth watering Bengali chenar Jalebi. steaming hot or chilled as a dessert after any meal . I am sure everyone will relish eating it.

Directions

Getting ready:

Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.paneer jalebi

Making:

Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.paneer jalebi

1 hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.paneer jalebi

As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.

paneer jalebi To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.

paneer jalebi When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.

paneer jalebiAdd saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.

paneer jalebi Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.

paneer jalebi Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.

paneer jalebi Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a platepaneer jalebi

Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.

Serving:

Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

Paneer Jalebi Recipe - Bengali chanar jalebi - Chanar Jilipipaneer jalebi
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 200 grams (1 cup) (crumbled)
  • Saffron strands – 25 to 30
  • Refined flour - ¼ cup
  • Sugar – 1.5 cup (300 grams)
  • Ghee – to fry jalebi
Instructions
  1. Take saffron strands in a bowl and pour some water to it. Keep it aside until it dissolves completely.
  2. Take refined flour in a bowl and add water in small portions. Mix them together until the lumps dissolves completely. Then add some more water in the batter and whisk continuously for 4 to 5 minutes so that it becomes smooth. Batter should have pouring consistency. Cover and keep the batter in warm place for 1 hour to set.
  3. hour later, batter will get fermented. Take paneer on a plate and mash it with the back of your hand until it becomes smooth. Add 1 tbsp of milk so that the panner turns thin and keep mashing it. You can use fresh chena instead of paneer as it becomes smooth quickly.
  4. As the paneer becomes smooth, transfer it in a bowl then thoroughly whisk the refined flour batter and add to it. Whisk until the mixture becomes even, batter for making jalebi is ready.
  5. To make sugar syrup, take sugar in a vessel along with 1 cup and 2 tbsp of water and place it on flame to simmer until the sugar dissolves completely.
  6. When the sugar dissolves completely, cook the syrup for 2 to 3 minutes more and then check its consistency. To check, take few drops of syrup in a bowl and let it cool down. Later, stick it between the fingers and if the syrup sticks like honey that means it is ready.
  7. Add saffron water in the sugar syrup and mix well. Sugar syrup is now ready, turn off the flame and shift the vessel on a net stand. You can add 1 to 2 pinches of yellow colour in it as well.
  8. Take a polythene cone to make jalebi and place it in a glass then pour the batter in it. You can take jalebi making cloth or milk polybag for making jalebi as well.
  9. Now hold the polythene cone from top and make a small cut at its bottom. Place a pan on flame and pour enough ghee in it to deep fry the jalebi. When the ghee becomes hot, gently press the polythene cone filled with batter and make round jalebi in it.
  10. Once the jalebi becomes light brown, flip the sides and fry them on medium-low flame until they become golden brown from both the sides. As the jalebi gets fried aptly, drain out them on a plate
  11. Put the fried jalebi in the sugar syrup and keep them drenched for 2 minutes. Then transfer them on another plate and likewise prepare the rest of the jalebis. Paneer jalebi are now ready.
  12. Serve these mouth-watering and scrumptious paneer jalebi steaming hot or chilled as a dessert after any meal or have them whenever you crave for something sweet. Enjoy!

 

Kaju Pista Roll recipe – Cashew Pistachio Rolls – Holi Recipes

Kaju Pista Roll recipe – Cashew Pistachio Rolls – Holi Recipes

Kaju Pista roll is an amazing combination of nutty flavors rolled into one. The amazing cashew and pistachio are rich in taste and texture. You can serve it to guests or relish its amazing taste during your festivities. I am sure everyone will savor its amazing taste.

Here is a quick and easy recipe with pictures to make Toothsome and super tempting Kaju pista rolls .This roll which makes a delicious sweet dish.

Direction :

Getting Ready :

Take 1/3 cup pistachios, chop half the quantity of pistachios. kaju pista roll
Making :

Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.Powdered the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.

Kaju pista roll  Powder the rest of the pistachios in the mixer. Also add 1/3 cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.

kaju pista roll

For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.

kaju pista roll
Take 2 tsp milk in this small bowl and
Then Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.

kaju pista roll
To prepare the covering with cashew powder, we need to cook the mixture. Take 1/3 cup (75 grams) of sugar and add it to the pan. Then add 1/3 cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.

kaju pista roll
To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.

kaju pista rolls
Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm.

kaju pista roll Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha. Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.

kaju pista roll
Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.

kaju pista roll
Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator  for 20 minutes and let them cool down and let it set.

kaju pista roll
Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.

kaju pista roll
Serving:

13. Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.

Suggestions:

  • Adding chopped pistachios and almonds will make the stuffing better as the chunks of pistachios will taste good in bite.
  • If the paste will not cool down then it will not set and also rolls will not be prepared.
  • Also make sure that the paste doesn’t cool down too much else it will set and will get difficult to make rolls.
  • While grinding the mixture you don’t grind them too finely so that it should not turn into a paste, it should remain powdered.
  • Strain the powder so that big chunks can be separated easily.
  • While cooking the cashew powder, keep special note of its consistency. If the paste is not cooked with desired consistency and remains less cooked then it might get difficult to bind and roll out the paste.
  • If the paste is over cooked then it will be easy to bind it as a dough ball but then while rolling out it will splatter and also you will not be able to make rolls.
  • Check the paste if it forms soft balls on setting.

Kaju Pista Roll recipe - Cashew Pistachio Rolls - काजू पिस्ता रोल - Holi Recipeskaju pista roll
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew Nuts- 1 cup ( 150 gms)
  • Sugar - ⅓ cup ( 75 gms )
  • Pistachio - ⅓ cup ( 30 gms )
  • Almond - ⅓ cup ( 30 gms )
  • Powdered Sugar - 2 tbsp ( 20 gms)
  • Milk - 2 to 3 tsp
  • Cardamom Powder- ¼ tsp
  • Green Food Color- Less than ¼ Pinch
  • Ghee - 3 tsp
Instructions
  1. Take ⅓ cup pistachios, chop half the quantity of pistachios.
  2. Place the chopped cashew in a mixer jar and make powder from it. Once the powder is ready ,transfer it to a bowl. Strain this powder so that any thick or big chunks of cashews left in the powder and can be separated easily. Use the sieve used for straining rice with big holes. Then remove these big chunks left over in the sieve after straining. Transfer this cashew powder back to the bowl.
  3. Powdered the rest of the pistachios in the mixer. Also add ⅓ cup almonds to the mixer and prepare an almond pistachio powder. Transfer it to a bowl.
  4. For preparing the stuffing, mix chopped pistachios to the powdered pistachios and almonds. Then add 2 tbsp powdered sugar to this mixture. Transfer all of it to a big bowl and mix everything well.Also add ¼ tsp cardamom powder.
  5. Take 2 tsp milk in this small bowl and Then Add less than ¼ pinch of green food color and mix it well with milk.Add this colored mix milk to the powdered mixture and mix thoroughly.
  6. Now to prepare the covering with cashew powder, we need to cook the mixture. Take ⅓ cup (75 grams) of sugar and add it to the pan. Then add ⅓ cup water and let it simmer until sugar dissolves completely. Once the sugar has dissolved add the powdered cashew to it.Add 3 tsp ghee to it. Make sure you reduce the flame to minimum. Stir and continue cooking until it gets thick and dense in consistency and no lumps should form. Don’t over cook it.
  7. To check if it is ready take some mixture in a bowl.Once cooled down check if it is setting up easily. The paste is now ready, transfer it to a separate bowl so that it cools down quickly.
  8. Once the paste has cooled down, we need to roll them out. Spread a polythene sheet over a board, grease the polythene with some ghee and transfer the paste over it. Make sure the cashew paste is a bit warm.
  9. Flatten it out with your hands a little and then roll out very gently using a rolling pin. Roll out the paste thinly like that of a paratha. Make sure you don’t put too much pressure while rolling else it can get thin at some portions and thick at some portions.Roll it out evenly from all sides and try giving it a square shape. Sheet for the rolls are ready.
  10. Now to roll the stuffing divide the stuffing into two parts to make two big rolls. Then bind the stuffing in your palm and then roll it keeping it even in size. Keep the stuffing roll as big so that it fits well to the rolled cashew sheet. Prepare roll similarly from the other part as well. Stuffing rolls are ready now.
  11. Divide the rolled cashew sheet into two equal parts by cutting it from the centre.Place one stuffing roll over the sheet and fold the sheet with help of polythene sheet. Make sure you roll the sheet little tightly. Separate the sheet from the centre. Then spread out this roll little thinly with your hands. Similarly prepare the other roll as well.Place the rolls over a tray and place it inside the refrigerator for 20 minutes and let them cool down and let it set.
  12. Once the roll has set. Now make 2 to 2.5 inch cuts of the rolls. Make equal size rolls.
  13. Toothsome and super tempting Kaju pista rolls are ready.This roll which makes a delicious sweet dish.This sweet dish can be prepared for any festival, party or anytime you want and everyone will relish eating it for sure. These sumptuous kaju pista rolls can be stored for up to 15 to 20 days in refrigerator.