Category Archives: Indian Regional recipe

Modak recipe | How to make Ukdiche Modak without Mould

Modak recipe | मोदक । How to make Ukdiche Modak without Mould

Modak is one of the most sumptuous sweet dishes made during the festival of Ganesh Chaturthi. All of the lord Ganeshas devotees eat it with great joy. You can try making fresh and hygienic Modak’s right in your kitchen with this recipe. I am sure all your friends and family will drool over this homemade modak.

Here is an easy recipe with step by step pictures to make Modaks. Add more charm to your Ganesha Chaturthi festivities with platter full of Modaks , that will finish of in an instant. It is so yummy i am sure you won’t be able to resist it.

Direction :

Getting Ready:

Take 10 to 12 almonds and cashews each and chop them. Also take 6 to 7 cardamoms and peel and grind to make powder.

rice modakMaking:

Take 1.5 cup water in a vessel.Turn on flame and heat it. Add 2 tsp ghee and let the water boil.Add 1 pinch salt to it.Cover and let it boil.

rice modak

Once the water has boiled then Reduce the flame, add 1.25 cup fine rice flour to it. Mix it well. Turn off flame. Cover and keep it aside for 5 minutes.

rice modak

For stuffing, heat a pan,add 1 tsp ghee to it. Let the ghee heat up, then add 1 cup crumbled jaggery to it. Then add 1.5 cup grated coconut. Cook on low flame.

rice modak

When jaggery and coconut blend well then add chopped cashews , almonds, cardamom powder, add 1 tbsp raisins too. Mix all ingredients well.Stuffing is ready.Turn off the flame. Place the stuffing out in a plate.

rice modak

Dough is puffed up and ready.Place in a thali , press with spoon then mash with hands when cool. Grease hands with ghee and knead it for 6 to 7 minutes.

rice modak

Grease hands with ghee, Break small lemon sized lumps then give shape of peda. Grease hands with ghee, give a bowl like shape, to place the stuffing. Press with thumb and fingers and give bowl like shape.Stuff with add 1 to 1.5 tsp stuffing in it.

rice modak

For making pleats in modak, grease hands with ghee and pinch and make pleats, press stuffing, slightly join the pleats and make a pointed top on it. Give the base a round shape. Prepare all the modaks likewise.

rice modak

To steam the modaks , take a deep vessel to place the colander,add 2 cup water to it, turn on flame and let it boil.Meanwhile grease colander with ghee,then place the modaks in the colander. Place the colander over the vessel, cover the colander and steam for 12 minutes on high flame.

rice modak

When modaks are ready place the colander over jali stand. When modaks cool down take them out flom the colander and place in a plate.

rice modakServing:

  • Mouth drooling Modaks are ready to be relished.You can make them on this Ganesh Chaturthi. Every family member and guest will relish eating it.

Modak recipe | How to make Ukdiche Modak without Mould rice-modak
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice flour - 1.25 cup (200 gms )
  • Fresh coconut - 1.5 cup (grated )
  • Jaggery - 1 cup (200 gms ) ( crumbled)
  • Almonds - 10 to 12
  • Cashews - 10 to 12
  • Ghee - 2 tbsp
  • Green Cardamom - 6 to 7
  • Raisins - 1 tbsp
  • Salt - 1 pinch (or to taste)
Instructions
  1. Take 10 to 12 almonds and cashews each and chop them. Also take 6 to 7 cardamoms and peel and grind to make powder.
  2. Take 1.5 cup water in a vessel.Turn on flame and heat it. Add 2 tsp ghee and let the water boil.Add 1 pinch salt to it.Cover and let it boil.
  3. Once the water has boiled then Reduce the flame, add 1.25 cup fine rice flour to it. Mix it well. Turn off flame. Cover and keep it aside for 5 minutes.
  4. For stuffing, heat a pan,add 1 tsp ghee to it. Let the ghee heat up, then add 1 cup crumbled jaggery to it. Then add 1.5 cup grated coconut. Cook on low flame.
  5. When jaggery and coconut blend well then add chopped cashews , almonds, cardamom powder, add 1 tbsp raisins too. Mix all ingredients well.Stuffing is ready.Turn off the flame. Place the stuffing out in a plate.
  6. Dough is puffed up and ready.Place in a thali , press with spoon then mash with hands when cool. Grease hands with ghee and knead it for 6 to 7 minutes.
  7. Grease hands with ghee, Break small lemon sized lumps then give shape of peda. Grease hands with ghee, give a bowl like shape, to place the stuffing. Press with thumb and fingers and give bowl like shape.Stuff with add 1 to 1.5 tsp stuffing in it.
  8. For making pleats in modak, grease hands with ghee and pinch and make pleats, press stuffing, slightly join the pleats and make a pointed top on it. Give the base a round shape. Prepare all the modaks likewise.
  9. To steam the modaks , take a deep vessel to place the colander,add 2 cup water to it, turn on flame and let it boil.Meanwhile grease colander with ghee,then place the modaks in the colander. Place the colander over the vessel, cover the colander and steam for 12 minutes on high flame.
  10. When modaks are ready place the colander over jali stand. When modaks cool down take them out flom the colander and place in a plate.

 

Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry

Spinach can be made more appealing if you try making tempting Palak Kadhi from it . Spinach is one of the healthiest veggies we all have eaten sometime or the other. All mothers have served this nutritious veggies. Rich in minerals and nutrients it is an instant source of energy.  Not only kids, i am sure everyone will love eating it.

Here is an easy recipe with step by step pictures to make Spinach curd curry. You can have it with chapati, paratha, rice or naan. It makes an excellent side dish for all your meals.

Directions

Getting ready:

Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.

palak kadhiMaking:

Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.

palak kadhi

Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.

palak kadhi

Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.

palak kadhi

3 minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.

palak kadhi

Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.

palak kadhi

For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

palak kadhiServing:

Enjoy this tangy and lip-smacking spinach kadhi with the tempering. Serve this devouring spinach kadhi steaming hot along with chapatti, parantha, naan or rice. Enjoy! This much quantity of kadhi is sufficient for 3 to 4 members.

Suggestion :

  • Always add curd in small portions to dissolve the flour. If you’ll add entire curd and more water to the flour altogether then it gets difficult to dissolve the flour.
  • You can also use buttermilk instead of curd to the batter.
  • If you have a bigger gas stove let the kadhi simmer over it. This helps simmering the kadhi quickly.
  • If you prefer eating spicy then increase the quantity of red chilly powder.

Palak Kadhi | Punjabi Besan Palak Kadhi | Spinach Curd Curry palak-kadhi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 250 grams
  • Curd – 1.5 cup (300 gm)
  • Chickpea flour - ½ cup (50 to 60 gms)
  • Oil – 2 tbsp
  • Asafoetida – ½ pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Green chilies - 2 (finely
  • chopped)
  • Salt – 1 tsp or to taste
Instructions
  1. Take 250 gms spinach. Pluck the leaves and discard stalk. Wash the leaves twice with water and place in a colander for excess water to drain out completely and dry the leaves. Make a bunch of the leaves and chop it.
  2. Preheat a pan and add 1 tbsp oil to it. When the oil is hot add ½ tsp cumin seeds to it and sauté for a while. Add ½ pinch asafoetida and reduce the flame. add ¼ tsp turmeric powder, ½ tsp ginger paste, 2 finely chopped green chilies and sauté the masala for a while.
  3. Add chopped spinach leaves to the masala and mix well. Also add 1 cup water. Cover and let the spinach simmer for 1 to 2 minutes until it gets tender.
  4. Meanwhile, prepare the batter. For this, take ½ cup chickpea flour in a big bowl and add 1.5 cups of curd. Keep whisking the batter till the lumps dissolves completely. Batter is now ready. Add 3 more cups of water into it and stir to mix it really well.
  5. minutes are over,spinach is cooked well. add the prepared batter to the spinach and keep stirring constantly until the kadhi starts simmering. Keep stirring the kadhi constantly. After the kadhi simmers, reduce the flame and let it cook for 10 to 12 minutes.
  6. Add ¼ tsp red chilly powder to the kadhi. add 1 tsp salt or to taste. Mix well and let the kadhi simmer. Let the kadhi cook for 10 to 12 minutes on low flame. Keep stirring at regular intervals.
  7. For tempering, place a small pan on flame and pour 1 tsp oil into it. When the oil gets heated, add less than ¼ tsp cumin seeds and less than ¼ tsp red chilly powder into it. Tempering is now ready. Turn off the flame and pour this tempering over the kadhi.

 

Gulgule Pua with Rava | Crispy Malpua Gulgula । Bihari Pua

Gulgule Pua with Rava | Crispy Malpua Gulgula । Bihari Pua

Rava Gulgule Malpua is a traditional sweet recipe from Bihar. It is mostly made for fasts and festivals. You can have these crispy semolina fritters as snacks too. These sumptuous puas are crispy on the outside and soft on the inside. You may find this Pua Gulgule being offered to relatives  and guests. These fuss free Puas can be made anytime . Pua is made in different styles and flavors. You can make it with wheat flour sugar or wheat flour and jaggery.

Here is an easy recipe with step by step pictures to make Rava Gulgule Malpua. Bring in the authentic taste on your platter anytime. I am sure everyone around you will relish each bite of it. Enjoy.

Direction :

Getting Ready:

Crush 5 to 6 cardamoms and make powder from it.

rava pua gulguleMaking :

Take 1 cup semolina in a mixing bowl, add ¼ cup refined flour. Mix well. Add water in small portions to make a dense batter. Add 1/3 cup sugar to the batter too. Whisk well till all ingredients blend. Keep the batter aside for 20 to 25 minutes to puff up.

rava pua gulgule

After 20 minutes , check the batter, add more water if the batter seems dense. Whisk the batter, add cardamom powder , then again blend well for 3 to 4 minutes. To make batter we had taken 1 cup water, only 2 tsp water is left.

rava pua gulgule

Pour some ghee in wok to fry the puas. Turn on the flame. Once heated check if the oil is rightly hot. To check, drop a little batter in the ghee. Medium hot oil is needed.

rava pua gulgule

Drop the puas with a ladle to fry. Pua will be puffy, flip them. Flip and fry the pua, until they are golden brown. Hold the ladle on the edge of the wok, so that extra ghee drains back to the wok. Keep medium flame. Fry all the puas likewise.

rava pua gulgule

It takes 4 to 5 minutes to fry all puas at once. Keep the puas in a plate. Turn off flame. When the puas cool down, put them in a container, keep in fridge, and relish it for 4 to 5 days.

rava pua gulguleServing :

Scrumptious Rava Pua gulgule taste amazing. Crispy on the outside and soft inside these are mouth drooling. These are also called Gulgule. Rava Pua gulgule is mainly made for fast and festival, though you can have them anytime.

Suggestion :

  • If preferred you can add sugar to the water first and then add semolina to make batter.
  • You can take normal or fine semolina for making the puas.
  • Make sure, that when you make the batter , the water is measured. Whisk the batter really well when it puffs up.
  • Puas are fried in ghee, you can use oil too.

Gulgule Pua with Rava | Crispy Malpua Gulgula । Bihari Pua rava-pua-gulgule
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup (180 grams )
  • Refined flour – ¼ cup (30 grams)
  • Sugar – ⅓ cup ( 60 grams)
  • Green Cardamom – 5 to 6 (powder)
  • Ghee – for frying
Instructions
  1. Crush 5 to 6 cardamoms and make powder from it.
  2. Take 1 cup semolina in a mixing bowl, add ¼ cup refined flour. Mix well. Add water in small portions to make a dense batter. Add ⅓ cup sugar to the batter too. Whisk well till all ingredients blend. Keep the batter aside for 20 to 25 minutes to puff up.
  3. After 20 minutes , check the batter, add more water if the batter seems dense. Whisk the batter, add cardamom powder , then again blend well for 3 to 4 minutes. To make batter we had taken 1 cup water, only 2 tsp water is left.
  4. Pour some ghee in wok to fry the puas. Turn on the flame. Once heated check if the oil is rightly hot. To check, drop a little batter in the ghee. Medium hot oil is needed.
  5. Drop the puas with a ladle to fry. Pua will be puffy, flip them. Flip and fry the pua, until they are golden brown. Hold the ladle on the edge of the wok, so that extra ghee drains back to the wok. Keep medium flame. Fry all the puas likewise.
  6. It takes 4 to 5 minutes to fry all puas at once. Keep the puas in a plate. Turn off flame. When the puas cool down, put them in a container, keep in fridge, and relish it for 4 to 5 days.

 

Janmashtami Mewa Pag | Dry Fruits Paag | Panchmewa Paag

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

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

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

Direction:

Getting Ready:

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pag

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

mix dryfruit pagServing :

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

mix dryfruit pagSuggestion:

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

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

 

Balushahi recipe Mawa Stuffed | Mawa Khurmi | Badusha

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

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

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

Direction :

Getting Ready:

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

mawa stuffed balushahiMaking :

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

mawa stuffed balushahi

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

mawa stuffed balushahi

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

mawa stuffed balushahi

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

mawa stuffed balushahi

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

mawa stuffed balushahi

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

mawa stuffed balushahi

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

mawa stuffed balushahi

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

mawa stuffed balushahi

Drop the fried Balushai in sugar syrup, coat nicely.

mawa stuffed balushahiServing :

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

mawa stuffed balushahiSuggestion:

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

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

 

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy

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

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

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

Direction :

Getting Ready :

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

kadhai paneer

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

kadhai paneerMaking:

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

kadhai paneer

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

kadhai paneer

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

kadhai paneer

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

kadhai paneer

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

kadhai paneer

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

kadhai paneer

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

kadhai paneerServing :

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

kadhai paneerSuggestion:

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

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

 

Mini Dry Samosa recipe | Farsan Samosa | Besan Samosa

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

 

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

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

Direction:

Getting ready:

Finely chop 6 to 7 cashews.

Making :

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

farsan mini samosa

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

farsan mini samosa

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

farsan mini samosa

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

farsan mini samosa

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

farsan mini samosa

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

farsan mini samosa

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

farsan mini samosa

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

farsan mini samosaServing :

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

Suggestion:

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

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

 

Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar

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

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

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

Direction :

Getting Ready:

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

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

mini ghevar

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

mini ghevarMaking:

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

mini ghevar

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

mini ghevar

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

mini ghevar

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

mini ghevar

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

mini ghevar

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

mini ghevar

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

mini ghevarServing:

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

mini ghevarSuggestion :

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

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

 

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

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

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

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

Direction:

Getting Ready:

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

fried arbi masala

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

fried arbi masalaMaking:

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

fried arbi masala

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

fried arbi masala

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

fried arbi masalaServing:

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

fried arbi masalaSuggestion:

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

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

 

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd

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

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

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

Direction:

Getting Ready:

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

meethe karele

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

meethe karele

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

meethe karele

Making :

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

meethe karele

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

meethe karele

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

meethe karele

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

meethe karele

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

meethe karele

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

meethe karele

Serving:

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

Suggestions :

  • Using Red chilly powder is optional.

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