Mawa Gazak Recipe – Khoya Gajak

Mawa Gazak Recipe – Khoya Gajak ki Patti Recipe

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

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

Directions

Getting ready:

Finely chop cashews in a bowl.

til mawa gajakMaking:

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

til mawa gajak

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

til mawa gajak

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

til mawa gajak

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

til mawa gajak

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

til mawa gajak

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

til mawa gajak

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

til mawa gajak

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

til mawa gajak

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

til mawa gajakServing:

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

Suggestions:

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

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

 

Bhandarewale Aloo ki Sabzi Recipe

Bhandarewale Aloo ki Sabzi – Bhandara Style Aloo Sabzi

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

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

Directions

Getting ready:

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

bhandarewale aloo sabzi

Peel the boiled potatoes and crumble them roughly.

bhandarewale aloo sabziMaking:

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

bhandarewale aloo sabzi

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

bhnadarewale aloo sabzi

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

bhandarewale aloo sabzi

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

bhandarewale aloo sabzi

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

 bhandarewale aloo sabziServing:

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

bhandarewale aloo sabziSuggestions

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

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

 

Bread Gulab Jamun Recipes – How to make Gulab Jamun from Bread

Bread Gulab Jamun Recipes – How to make Gulab Jamun from Bread

Bread gulab jamuns are easiest and a quick alternative to the traditional mawa gulab jamuns.
We often have bread available at our homes. Right! And always end up making toast, sandwiches, and cutlets and so on with them. But today we will be making a great and heartwarming recipe of Bread Gulab Jamuns.

Gulab jamuns prepared with bread and milk are as delicious as gulab jamuns prepared with mawa. Even people having these gulab jamuns will not be able to make out that these are just made with bread and milk. Don’t believe us! Try making this instant bread gulab jamun recipe following our easy step-by-step recipe.

Directions

Getting ready:

Cut off the edges from the bread slices.

bread gulab jamun

Cut cashews and almonds in small chunks.

bread gulab jamunMaking:

Take sugar, along with some water, in any vessel and put the flame on. Simmer until sugar melts completely. Check the syrup for formation of one thread. Syrup is now ready, turn off the flame.

bread gulab jamun

Take two drops of syrup in a bowl. Once cooled, stick it to finger and thumb and stretch apart. If you see formation of one thread in the syrup that means it’s ready. If there is no formation of thread in the syrup, cook it for 1 to 2 more minutes and check again. When the syrup gets one thread consistency, turn off the flame. Sugar syrup is now ready.

bread gulab jamun

Place the bread slices in a mixture jar. Grind them finely to make crumbs. Transfer the bread crumbs to a bowl.

bread gulab jamun

Now add ghee and thickened milk in small portions to the bread crumbs.

bread gulab jamun

Combine everything together and knead a soft dough. Cover and keep it aside for 10 minutes to rest.

bread gulab jamun

Add 1 tsp sugar syrup to the dry fruits and mix well. The stuffing for gulab jamuns is ready.

bread gulab jamun

Grease your hands with some ghee and knead the dough again. Pinch small mixture from the dough and flatten gently.

 bread gulab jamun

Stuff it with some filling and roll back into round shape. Likewise prepare all gulab jamuns.

bread gulab jamun

Now heat enough ghee in a wok or pan and drop 3 to 4 balls into it. Fry till the balls turn golden brown evenly.

bread gulab jamun

Drain out the fried gulab jamuns on kitchen paper towel and let them cool down a bit.

bread gulab jamun

Then drop these gulab jamuns to the syrup and keep aside for 2 to 3 hours. With this the gulab jamuns will soak the syrup and will turn sweet.

bread gulab jamunServing:

Serve this mouth-drooling and super delicious bread gulab jamun warm as a dessert and relish eating. These tantalizing bread gulab jamuns keeps good for 4 to 5 days if stored in refrigerator.

Suggestions:

  • For preparing the thickened the milk, take 2 cups of milk in a wok and cook until it reduces to one cup in quantity. Place this milk in mixture jar and churn nicely. With this all the lumps will dissolve, making it easy to knead the bread dough.
  • If you see any cracks on the balls, then add some more milk to the dough and knead until smooth and soft. There should not be any cracks on the balls.
  • Make sure you heat the ghee sufficiently first, after this reduce the flame and let it come to medium temperature. Place one gulab jamun and fry until brown in color. Now place 4 to 5 or many gulab jamuns as possible in the wok and fry till brown. Scrumptious gulab jamuns can be prepared very easily.
  • For 24 gulab jamuns
  • Time – 65 minutes

Bread Gulab Jamun Recipes Bread Gulab Jamun Recipes - How to make Gulab Jamun from Bread
Author: 
Recipe type: Sweet Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • White bread slices - 12
  • Sugar - 1.5 cup (300 grams)
  • Thickened full cream milk - 1 cup
  • Ghee - 1 tsp
  • Almonds - 7 to 8
  • Cashews - 7 to 8
  • Cardamom powder - ¼ tsp
  • Ghee - for frying
Instructions
  1. Cut off the edges from the bread slices.
  2. Cut cashews and almonds in small chunks
  3. Take sugar, along with some water, in any vessel and put the flame on. Simmer until sugar melts completely. Check the syrup for formation of one thread. Syrup is now ready, turn off the flame.
  4. Take two drops of syrup in a bowl.
  5. Once cooled, stick it to finger and thumb and stretch apart. If you see formation of one thread in the syrup that means it’s ready. If there is no formation of thread in the syrup, cook it for 1 to 2 more minutes and check again. When the syrup gets one thread consistency, turn off the flame. Sugar syrup is now ready.
  6. Place the bread slices in a mixture jar. Grind them finely to make crumbs.
  7. Transfer the bread crumbs to a bowl.
  8. Now add ghee and thickened milk in small portions to the bread crumbs.
  9. Combine everything together and knead a soft dough.
  10. Cover and keep it aside for 10 minutes to rest.
  11. Add 1 tsp sugar syrup to the dry fruits and mix well. The stuffing for gulab jamuns is ready.
  12. Grease your hands with some ghee and knead the dough again.
  13. Pinch small mixture from the dough and flatten gently.
  14. Stuff it with some filling and roll back into round shape. Likewise prepare all gulab jamuns.
  15. Now heat enough ghee in a wok or pan and drop 3 to 4 balls into it.
  16. Fry till the balls turn golden brown evenly.
  17. Drain out the fried gulab jamuns on kitchen paper towel and let them cool down a bit.
  18. Then drop these gulab jamuns to the syrup and keep aside for 2 to 3 hours. With this the gulab jamuns will soak the syrup and will turn sweet.
  19. Serve this mouth-drooling and super delicious bread gulab jamun warm as a dessert and relish eating. These tantalizing bread gulab jamuns keeps good for 4 to 5 days if stored in refrigerator.

 

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

Moong dal tadka recipe – Restaurant style yellow dal tadka recipe

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

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

Directions

Getting ready:

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

moong dal tadka

Chop the tomatoes finely.

moong dal tadkaMaking:

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

moong dal tadka

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

moong dal tadka

 

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

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

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

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

moong dal tadkaServing:

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

Suggestion

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

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

 

Easy Cornmeal Muffins

Easy Cornmeal Muffins – Cornbread Muffins

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

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

Direction

Getting ready:

Sieve maize flour and refined flour in separate bowls.

cornmeal muffin

Grease the muffins molds with some butter.

cornmeal muffinMaking:

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

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

cornmeal muffins

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

cornmeal muffins

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

cornmeal muffins

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

cornmeal muffins

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

cornmeal muffins

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

cornmeal muffins

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

cornmeal muffinsServing:

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

Suggestion:

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

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

 

Instant Khoya using Milk Powder – Milk Powder Khoya

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

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

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

Directions

Making:

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

instant khoya

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

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

instant khoya

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

instant khoya

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

instant khoya

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

instant khoya recipe

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

instant khoya recipeServing:

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

Suggestions:

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

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

 

Cornmeal Upma Recipe – Cornmeal Vegetable Upma

Cornmeal Upma Recipe – Corn meal Vegetable Upma

Cornmeal upma a healthy and quick breakfast recipe. In fact, you can even have it as a light snack during supper or anytime you want. During winters, cornmeal flour, also known as maize flour or cornmeal, comes in abundance during winters. We all often make roti and paranthas from the flour and everybody relish eating them. But today we are making upma with cornmeal. This cornmeal upma is a great and easy variation to the regular upma prepared with semolina or sooji.

The cornmeal upma is also known as savory salty cornmeal halwa. Serve this yummy and stomach filling cornmeal Upma warm with a side assortment of any Indian dips or chutney like coconut chutney or green chutney. So, what are you waiting for? Here’s an easy step-by-step recipe for making cornmeal upma at your home. Enjoy!

 

Directions

Getting ready:

1. Sieve maize flour in a mixing bowl.

cornmeal upma

2. Peel green peas in another bowl.

cornmeal upma

3. Finely chop cauliflower and carrot and place it in separate bowls.

cornmeal upmaMaking:

4. Heat 1 tbsp ghee in a wok or pan and add maize flour into it. Keep the flame low.

cornmeal upma

5. Stir well till the flour turns little dark or golden brown in color. Make sure to stir continuously to prevent the browning of flour at the base.

cornmeal upma

6. Transfer the roasted flour in another bowl.

cornmeal upma

7. Heat 1 tbsp more ghee in the same wok or pan. Add the peanuts to it.

8. Stir fry the peanuts until they get little brown in color. Don’t over cook the peanuts as they can get bitter in taste.

9. Take out the peanuts in a separate bowl.

cornmeal upma

10. Splutter cumin seeds and red mustard seeds in the same pan.

cornmeal upma

11. When the seeds crackle, add following ingredients into it – asafoetida, green chilly, ginger, curry leaves, green peas, cauliflower and carrots.

cornmeal upma

12. Saute for 1 minute and then cover the pan with lid. Cook the veggies until they get little soft and tender. This can take 2 to 3 minutes.

13. Now add 1 cup water and salt in the wok and let it simmer on high flame.

14. The water has starter simmering add the roasted maize flour into it and stir continuously to avoid formation of lumps.

cornmeal upma

15. Cook until upma gets thick in consistency. Stir well.

16. Then add peanuts, ghee and green coriander to the upma and mix all the ingredients well.

cornmeal upma

17. Cornmeal upma is now ready, transfer it to a serving bowl.

cornmeal upmaServing:

18. Garnish this scrumptious and finger-licking cornmeal upma with some ghee and serve steaming hot. Relish eating with coconut chutney. It tastes delicious even if served with any assortments.

cornmeal upmaSuggestions:

  • Make sure you roast the maize flour on low-medium flame only.
  • The quantity of ghee can be adjusted as per your desire.
  • For 3 to 4 members
  • Time – 25 minutes

4.0 from 1 reviews
Cornmeal Upma Recipe Cornmeal Upma Recipe
Author: 
Recipe type: Snacks Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour (cornmeal) – ½ cup (75 grams)
  • Green peas – ¼ cup
  • Cabbage(finely chopped) – ¼ cup
  • Carrots(finely chopped) – ¼ cup
  • Peanuts – ¼ cup
  • Green coriander(finely chopped) – 2 tbsp
  • Ghee – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Mustard seeds – ¼ tsp
  • Salt – 1 tsp or as per taste
  • Ginger(finely chopped)– ½ inch piece
  • Green chilly(finely chopped)– 1
  • Curry leaves – 8 to 10
Instructions
  1. Sieve maize flour in a bowl.
  2. Peel green peas in a bowl.
  3. Finely chop cauliflower and carrot and place it in separate bowls.
  4. Heat 1 tbsp ghee in a wok or pan and add maize flour into it. Keep the flame low.
  5. Stir well till the flour turns little dark or golden brown in color. Make sure to stir continuously to prevent the browning of flour at the base.
  6. Transfer the roasted flour in another bowl.
  7. Heat 1 tbsp more ghee in the same wok or pan. Add the peanuts to it.
  8. Stir fry the peanuts until they get little brown in color. Don’t over cook the peanuts as they can get bitter in taste.
  9. Take out the peanuts in a separate bowl.
  10. Splutter cumin seeds and red mustard seeds in the same pan.
  11. When the seeds crackle, add following ingredients into it – asafoetida, green chilly, ginger, curry leaves, green peas, cauliflower and carrots.
  12. Saute for 1 minute and then cover the pan with lid. Cook the veggies until they get little soft and tender. This can take 2 to 3 minutes.
  13. Now add 1 cup water and salt in the wok and let it simmer on high flame.
  14. The water has starter simmering add the roasted maize flour into it and stir continuously to avoid formation of lumps.
  15. Cook until upma gets thick in consistency. Stir well.
  16. Then add peanuts, ghee and green coriander to the upma and mix all the ingredients well.
  17. Cornmeal upma is now ready, transfer it to a serving bowl.
  18. Garnish this scrumptious and finger-licking cornmeal upma with some ghee and serve steaming hot. Relish eating with coconut chutney. It tastes delicious even if served with any assortments.

 

Apple Murabba Recipe – How To Make Seb Ka Murraba

Apple Murabba Recipe – Seb ka Murabba

Apple murabba is very nutritious and full of minerals and vitamins which are really soothing. Apple Murabba is really a beneficial dish for proper digestion. Making murabba of various fruits and vegetable is the best way to preserve them. Murabba is my favorite, not only for the reason that it tastes scrumptious, but also that they are really good for health.

This murabba is really lip smacking and a healthy recipe. A piece of murabba can be consumed anytime after meals or whenever you crave for something sweet. So, here is an easy recipe for making the apple murabba at your home very conveniently with step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

1. Rinse the apples thoroughly with water first. Peel off the skin and remove the stalk from each apple. Drench them in water to avoid their turning black.

apple murabba

2. Cut lemon into 2 equal parts.

apple murabbaMaking:

3. Fill a vessel with water and place it on flame. Let it simmer.

apple murabba

4. When you see a gentle boil in the water, drop the apples into it and simmer until they turn soft. It will take 15 minutes.

apple murabba

5. Apples have turned soft, drain them out in another bowl.

apple murabba

6. Now add 5 cups of sugar, followed by 3 cups of water in another pan and let it simmer until sugar dissolves completely.

apple murabba

7. Drop the apples in the syrup and let them simmer until the syrup gets quite thick in consistency.

apple murabba

8. Stir at regular intervals and check the consistency of syrup. It has to be in two thread consistency.

apple murabba

9. To check the syrup, take 1 to 2 drops of syrup in a bowl. Let it cool down a little.

10. Then stick to your thumb and forefinger and stretch apart. There should be formation of 2 threads in the syrup. If you don’t seed formation of two threads, but the thread is long enough, then too the syrup is ready to be used.

apple murabba

11. Turn off the flame now and keep the apples drenched into it so that they correct sweetness.

apple murabba

12. To it squeeze lemon juice. Stir everything well.

apple murabba

13. Now add cardamom powder. Mix well. Leave the apples as it is for 2 days but do stir once in a day. After 2 days, apple will absorb the syrup and yummylicious apple murabba is now ready.

apple murabbaServing:

14. Serve this delectable and mouth-watering apple murabba as it is. Store the remaining in an airtight container and place it in refrigerator. It keeps good for 2 months

Suggestions:

  • Keep in mind that if you overcook the apples in water, they might get too soft and will dissolve in water. So, cook until they turn little soft and tender.
  • Also, make sure that the sugar syrup should not be too thick or too thin in consistency. Sugar syrup with one or two thread consistency is appropriate for the murabba.
  • If the syrup appears too thin, even after 2 days, then cook it for a few more minutes and if the syrup is too thick then add 2 to 3 tbsp water to it and cook for a while. Apples should be soaked in syrup completely to have a longer shelf life.

Apple Murabba Recipe Apple Murabba Recipe - Seb ka Murabba
Author: 
Recipe type: Sweet Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Apple – 8 (800 grams)
  • Sugar – 5 cups (1 kg)
  • Lemon – 2
  • Cardamom powder – ½ tsp
Instructions
  1. Rinse the apples thoroughly with water first. Peel off the skin and remove the stalk from each apple. Drench them in water to avoid their turning black.
  2. Cut lemon into 2 equal parts.
  3. Fill a vessel with water and place it on flame. Let it simmer.
  4. When you see a gentle boil in the water, drop the apples into it and simmer until they turn soft. It will take 15 minutes.
  5. Apples have turned soft, drain them out in another bowl.
  6. Now add 5 cups of sugar, followed by 3 cups of water in another pan and let it simmer until sugar dissolves completely.
  7. Drop the apples in the syrup and let them simmer until the syrup gets quite thick in consistency.
  8. Stir at regular intervals and check the consistency of syrup. It has to be in two thread consistency.
  9. To check the syrup, take 1 to 2 drops of syrup in a bowl. Let it cool down a little.
  10. Then stick to your thumb and forefinger and stretch apart. There should be formation of 2 threads in the syrup. If you don’t seed formation of two threads, but the thread is long enough, then too the syrup is ready to be used.
  11. Turn off the flame now and keep the apples drenched into it so that they correct sweetness.
  12. To it squeeze lemon juice. Stir everything well.
  13. Now add cardamom powder. Mix well. Leave the apples as it is for 2 days but do stir once in a day. After 2 days, apple will absorb the syrup and yummylicious apple murabba is now ready.
  14. Serve this delectable and mouth-watering apple murabba as it is. Store the remaining in an airtight container and place it in refrigerator. It keeps good for 2 months

 

Halwasan Recipe – Khambati Halwasan Recipe

Halwasan Recipe – Khambati Halwasan

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

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

Directions

Getting ready:

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

halwasan

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

halwasanMaking:

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

halwasan

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

halwasan

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

halwasan

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

halwasan

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

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

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

halwasanServing:

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

Suggestions:

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

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

 

Gajar Beans Sabzi Recipe – Green Beans and Carrot Curry

Gajar Beans Sabzi Recipe- Green Beans and Carrot Curry

Gajar beans sabzi is a delectable and nutritious recipe which can be prepared instantly.Carrot is a storehouse of vitamin A, which is considered good for health. Today we are making carrot-beans sabzi. Carrot and beans sabzi is prepared in Southern and Northern parts of India. Preparing this sabzi in coconut and peanut gravy enhances its taste more.

It is a simple and easy to make sabzi. Just follow this step-by-step recipe mentioned below to make perfect gajar beans sabzi. So, try making this recipe for today’s lunch or dinner. Everybody will like it for sure.

Directions

Getting ready:

1. Start with rinsing the beans in water. Remove the stalk from both ends.

gajar beans sabzi

2. Cut them into 1 to 0.75 inch chunks. Place it on a plate.

gajar beans sabzi

3. Peel the carrots and wash them thoroughly with water.

gajar beans sabzi

4. Chop them in small chunks as well and place it in the same bowl.

gajar beans sabzi

5. Chop the tomatoes in big chunks and place them in a mixture grinder. Also, cut green chilly in two halves and add it in the mixture jar. Now grind to make a fine paste.

gajar beans sabzi

6. Also add peanuts and grated coconut in the tomato paste and grind again to get a fine a paste.

gajar beans sabziMaking:

7. Heat 1 tbsp of oil in a pan. When the oil is sufficiently hot, place the chopped beans, carrots and ½ tsp salt into it.

gajar beans sabzi

8. Stir and continue stirring for 1 to 2 minutes.

gajar beans sabzi

9. After roasting the veggies add ¼ cup water, stir everything well.

gajar beans sabzi

10. Cover and cook the veggies on low flame.

gajar beans sabzi

11. Keep stirring the sabzi at regular intervals to avoid sabzi browning at the base. Do not make the beans and carrots too soft. Little crunch in the veggies tastes good.

gajar beans sabzi

12. Now, heat a pan with 2 tbsp oil. Now add cumin seeds.

gajar beans sabzi

13. When the seeds crackle then add asafoetida, turmeric powder, coriander powder, ginger paste and sauté the masala for a while.

gajar beans sabzi

14. Now add tomato-coconut-peanut paste into it and stir really well.

gajar beans sabzi

15. Saute the masala until you get to see oil separating from the edges of the masala.

gajar beans sabzi

16. Now add red chilly powder, followed by 1 cup water, ½ tsp salt, garam masala and some green coriander. Let the gravy simmer.

gajar beans sabzi

17. Then add cooked carrots and beans into it and mix well.

gajar beans sabzi

18. Cover the sabzi and simmer on low flame for 3 to 4 minutes.

gajar beans sabzi

19. Sabzi is done and ready, transfer it to a serving bowl.

gajar beans sabziServing:

20. Garnish it with some green coriander sprigs and serve this tempting carrot beans sabzi steaming hot with chapatti, parantha or rice and relish eating. It also tastes good with rice.

gajar beans sabziSuggestions:

If you prefer adding onion and garlic, then after spluttering the cumin seeds, add finely chopped onion and 4 to 5 finely chopped garlic cloves. Saute until they onions turn little pinkish in color and rest, follow the same procedure.

  • For 3 to 4 members
  • Time – 35 minutes

Gajar Beans Sabzi Recipe Gajar Beans Sabzi Recipe - Green Beans and Carrot Curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Beans – 200 grams
  • Carrots – 1 (100 grams)
  • Tomato – 4 (250 grams)
  • Green chilly – 2
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Oil – 2 to 3 tbsp
  • Coconut – ½ cup (grated)
  • Peanuts – ¼ cup (roasted)
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Garam masala – less than ¼ tsp
  • Ginger – 1 tsp (paste)
  • Red chilly powder – ¼ tsp
  • Salt – 1 tsp or as per taste
Instructions
  1. Start with rinsing the beans in water. Remove the stalk from both ends.
  2. Cut them into 1 to 0.75 inch chunks. Place it on a plate.
  3. Peel the carrots and wash them thoroughly with water.
  4. Chop them in small chunks as well and place it in the same bowl.
  5. Chop the tomatoes in big chunks and place them in a mixture grinder. Also, cut green chilly in two halves and add it in the mixture jar. Now grind to make a fine paste.
  6. Also add peanuts and grated coconut in the tomato paste and grind again to get a fine a paste.
  7. Heat 1 tbsp of oil in a pan. When the oil is sufficiently hot, place the chopped beans, carrots and ½ tsp salt into it.
  8. Stir and continue stirring for 1 to 2 minutes.
  9. After roasting the veggies add ¼ cup water, stir everything well.
  10. Cover and cook the veggies on low flame.
  11. Keep stirring the sabzi at regular intervals to avoid sabzi browning at the base. Do not make the beans and carrots too soft. Little crunch in the veggies tastes good.
  12. Now, heat a pan with 2 tbsp oil. Now add cumin seeds.
  13. When the seeds crackle then add asafoetida, turmeric powder, coriander powder, ginger paste and sauté the masala for a while.
  14. Now add tomato-coconut-peanut paste into it and stir really well.
  15. Saute the masala until you get to see oil separating from the edges of the masala.
  16. Now add red chilly powder, followed by 1 cup water, ½ tsp salt, garam masala and some green coriander. Let the gravy simmer.
  17. Then add cooked carrots and beans into it and mix well.
  18. Cover the sabzi and simmer on low flame for 3 to 4 minutes.
  19. Sabzi is done and ready, transfer it to a serving bowl.
  20. Garnish it with some green coriander sprigs and serve this tempting carrot beans sabzi steaming hot with chapatti, parantha or rice and relish eating. It also tastes good with rice.

 

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