Tilkut Recipe – Til Gur Ladoo Recipe

Tilkut Recipe – Til Gud Ladoo Recipe

Til gur ladoo is also called Tilkut or Til kuta or Tilkatri. It is very easy to make these Ladoos and takes very less time as well.Dishes prepared from Til (sesame seeds) provide heat and energy to the body which are also necessary to beat the cold in winters. Sesame seeds are a good source of iron, calcium and magnesium which makes them really healthy and nutritious to eat.

Today we will be making ladoos prepared with sesame seeds and jaggery. This is the most famous and traditional dessert recipe specially prepared for festivals like on Makar Sankranti and sakat chauth. These ladoos are not only healthy, but scrumptious too. Here’s an easy step-by-step recipe for making til gur ladoo at your home. Enjoy!

Directions

Getting ready:

Clean the sesame seeds thoroughly.

til gur ladooChop cashews in 4-5 pieces and place it in another bowl. Similarly, chop almonds into 4-5 chunks.

til gur ladooMaking:

Heat a heavy bottom pan or wok. Keep the flame medium. Add sesame seed to it and stir continuously to roast the seeds till they turn light brown in color.til gur ladoo

To check, crush it with hands to see that the seeds should turn to powder. Do keep in mind not to overcook the sesame seeds as they can get a bitter taste.til gud ladooTake out the roasted sesame seeds on plate. Let it cool down a little then grind coarsely in a mixer.

til gud ladoo

Now pour 1 spoon ghee in a pan and add jaggery to it. Keep the flame low. Keep stirring continuously until the jaggery melts completely. Turn off the flame immediately when the gur melts completely.

til gur ladooPut the crushed roasted sesame seeds in the melted jaggery. Blend everything really well. Then add chopped cashews, almonds and cardamom powder to it. Mix everything really well. Til Gur mixture for making Ladoos is ready. Transfer the mixture to a plate and let it cool down a little. Don’t let it cool down completely.til gur ladooApply some ghee to your hands and make the mixture smooth.Take a little amount (about 1 tbsp) of mixture at a time (mixture has to be hot for making Ladoo, as mixture turns rigid when cold hence, making it difficult to bind the Ladoos).

til gur ladooMake round shaped Ladoo and place it on a plate. Similarly, make the rest of the Ladoos of the remaining mixture.

til gur ladooServing:

Serve this mouth-watering and delicious til gur ladoo as it is. Keep the Ladoos as it is for 4-5 hours. Once they cool down completely store them in an airtight container. You can have these scrumptious Tilkut whenever you crave for something sweet.

Suggestions:

You can also coat these ladoo with more sesame seeds. Once done with making the ladoos, coat them nicely will sesame seeds. This will enhance the taste of ladoos.

Til Gur Ladoo Recipe Tilkut Recipe - Til Gur Ladoo Recipe
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds - 500 grams or 4 cups
  • Jaggery - 500 grams
  • Ghee - 2 tsp
Instructions
  1. Clean the sesame seeds thoroughly.
  2. Chop cashews in 4-5 pieces and place it in another bowl.
  3. Similarly, chop almonds into 4-5 chunks.
  4. Heat a heavy bottom pan or wok. Keep the flame medium. Add sesame seed to it and stir continuously to roast the seeds till they turn light brown in color.
  5. To check, crush it with hands to see that the seeds should turn to powder. Do keep in mind not to overcook the sesame seeds as they can get a bitter taste.
  6. Take out the roasted sesame seeds on plate. Let it cool down a little then grind coarsely in a mixer.
  7. Now pour 1 spoon ghee in a pan and add jaggery to it.
  8. Keep the flame low. Keep stirring continuously until the jaggery melts completely. Turn off the flame immediately when the gur melts completely.
  9. Put the crushed roasted sesame seeds in the melted jaggery.
  10. Blend everything really well.
  11. Then add chopped cashews, almonds and cardamom powder to it. Mix everything really well. Til Gur mixture for making Ladoos is ready.
  12. Transfer the mixture to a plate and let it cool down a little. Don’t let it cool down completely.
  13. Apply some ghee to your hands and make the mixture smooth.
  14. Take a little amount (about 1 tbsp) of mixture at a time (mixture has to be hot for making Ladoo, as mixture turns rigid when cold hence, making it difficult to bind the Ladoos).
  15. Make round shaped Ladoo and place it on a plate. Similarly, make the rest of the Ladoos of the remaining mixture.
  16. Serve this mouth-watering and delicious til gur ladoo as it is. Keep the Ladoos as it is for 4-5 hours. Once they cool down completely store them in an airtight container. You can have these scrumptious Tilkut whenever you crave for something sweet.

 

Rajasthani Malai Mirch Recipe

Rajasthani Malai Mirch Recipe – Mirch with Cream Recipe

Rajasthani malai mirch is a quick and tempting recipe prepared with green chilies, sauté in malai, and taste really scrumptious. Malai mirch makes a tempting and flavorsome dish which can be served as side accompaniment in our meals.

This recipe is one of the special, most famous and authentic recipes of Rajasthan and is quite spicy to eat. This recipe renders the spiciness of chilies amid the smooth cream. So, try making this dish at your home today and relish eating!

Directions

Getting ready:

1. Wash the chilies thoroughly and dry them well.

rajasthani malai mirch

2. Remove the stalk and chop them in small chunks.

rajasthani mirch malaiMaking:

3. Heat some oil in a pan and splutter cumin seeds and add turmeric powder, coriander powder and fennel powder. Saute for few more minutes.

rajasthani malai mirch

4. Now add green chilly to the masala and stir well.

rajasthani malai mirch

5. Add salt and mango powder as well and stir to mix the ingredients.

malai mirch recipe

6. Cover and cook the chillies for 1 to 2 more minutes on low flame. Check later.

malai mirch recipe

7. Stir the chilies nicely and add cream to it. Keep stirring constantly and cook for a minute.

8. Malai chilies are ready, turn off the flame and take out in a serving bowl.

malai mirch recipeServing:

9. Serve these mouth watering cream chilies as a side dish with your meals and relish eating. Store the cream chilies in refrigerator and relish eating for a week.

Suggestions

  • You can prepare this malai mirch with malai instead of cream.
  • If you like eating spicy then you can take spicy chillies for this recipe.
  • Time – 5 minutes

Rajasthani Malai Mirch Recipe Rajasthani Malai Mirch Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chilly - 100 grams
  • Cream - 2 to 3 tbsp
  • Oil - 1 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Fennel powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Wash the chilies thoroughly and dry them well.
  2. Remove the stalk and chop them in small chunks.
  3. Heat some oil in a pan and splutter cumin seeds and add turmeric powder, coriander powder and fennel powder. Saute for few more minutes.
  4. Now add green chilly to the masala and stir well.
  5. Add salt and mango powder as well and stir to mix the ingredients.
  6. Cover and cook the chillies for 1 to 2 more minutes on low flame. Check later.
  7. Stir the chilies nicely and add cream to it. Keep stirring constantly and cook for a minute.
  8. Malai chilies are ready, turn off the flame and take out in a serving bowl.
  9. Serve these mouth watering cream chilies as a side dish with your meals and relish eating. Store the cream chilies in refrigerator and relish eating for a week.

 

Aloo hara Chana recipe – Aloo Choliya curry recipe

Aloo hara Chana Subzi recipe – Aloo Choliya curry recipe

Aloo choliya is the famous curry recipe from Northern Indian prepared especially during winters. Green chickpeas are available in abundance during winters. This fresh and green chickpeas can be used for making many savory dishes like choliya ladoo, choliya paneer, choliya poori and so on. Today we are showing you a great recipe of Potato Green Chickpea sabzi, also known as aloo choliya curry which is not only easy to prepare but also tastes really delectable and heartwarming. The dishes prepared with these green chickpeas taste more scrumptious as compared to regular peas.

So, during the peak season you’ll get fresh chickpeas in Indian markets. We have prefered making this curry with fewer spices but you can adjust the usage as per your taste. Your family will definitely relish eating this dish than anything else and you will like it too. So, let’s get started with making this traditional and popular cuisine in India with this easy step-by-step recipe.

Directions

Getting ready:

1. Start with making a fine paste of tomato, green chilly and ginger.

aloo hara chana recipe

2. Wash and boil the potatoes.

aloo hara chana

3. Peel and keep them aside in a bowl.

aloo hara chana recipeMaking:

4. Take some oil in a pan or wok and heat it sufficiently. When the oil is hot, add cumin seeds.

aloo hara chana sabzi

5. When the cumin seeds crackles, add asafoetida, turmeric powder and coriander powder. Saute the masala for a while.

aloo hara chana sabzi

6. Then add tomato-ginger-green chilly paste and red chilly powder.

aloo hara chana recipe

7. Now saute the masala on medium flame until you see oil leaving the edges of masala.

aloo hara chana recipe

8. Add green chickpeas and salt in the masala and stir to mix well.

aloo hara chana sabzi

9. Then add ½ cup water and mix everything really well.

aloo hara chana sabzi

10. Cover and let it simmer for 5 minutes on low-medium flame. Cook until the chickpeas get soft. Keep checking at regular intervals. Within 10 to 12 the chickpeas get cooked.

aloo hara chana

11. Break the boiled potatoes with your hands, keeping them coarsely and add them to the sabzi, followed by garam masala.

aloo hara chana

12. Add 1 cup more water to the gravy.

aloo hara chana sabzi

13. Then add green coriander, cover and let it simmer for 5-6 more minutes on medium flame.

aloo hara chana recipe

14. Sabzi is done and ready. Transfer it to a serving bowl.

aloo hara chana sabziServing:

15. Garnish with some coriander sprigs and serve these delectable green chickpeas-potatoes curry with chapatti, parantha, naan or rice and relish eating.

aloo hara chana sabziSuggestions:

  • We have used fresh green chickpeas for making this sabzi but you can also use dry green peas as well.
  • Soak the green peas in water for 8 to 10 minutes and pressure cook them. This is another way to make the sabzi.
  • For 4 members
  • Time – 25 minutes

Aloo Choliya curry recipe Aloo hara Chana recipe - Aloo Choliya curry recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled potatoes – 3 (250 grams)
  • Green chickpea – 1 cup (150 grams)
  • Tomato – 2 (150 grams)
  • Green chilly – 2
  • Ginger – 1 inch baton
  • Green coriander (finely chopped) – 2 to 3 tbsp
  • Oil – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Salt – 1 tsp
  • Coriander powder – 1 tsp or as per taste
Instructions
  1. Start with making a fine paste of tomato, green chilly and ginger.
  2. Wash and boil the potatoes.
  3. Peel and keep them aside in a bowl.
  4. Take some oil in a pan or wok and heat it sufficiently. When the oil is hot, add cumin seeds.
  5. When the cumin seeds crackles, add asafoetida, turmeric powder and coriander powder. Saute the masala for a while.
  6. Then add tomato-ginger-green chilly paste and red chilly powder.
  7. Now saute the masala on medium flame until you see oil leaving the edges of masala.
  8. Add green chickpeas and salt in the masala and stir to mix well.
  9. Then add ½ cup water and mix everything really well.
  10. Cover and let it simmer for 5 minutes on low-medium flame. Cook until the chickpeas get soft. Keep checking at regular intervals. Within 10 to 12 the chickpeas get cooked.
  11. Break the boiled potatoes with your hands, keeping them coarsely and add them to the sabzi, followed by garam masala.
  12. Add 1 cup more water to the gravy.
  13. Then add green coriander, cover and let it simmer for 5-6 more minutes on medium flame.
  14. Sabzi is done and ready. Transfer it to a serving bowl.
  15. Garnish with some coriander sprigs and serve these delectable green chickpeas-potatoes curry with chapatti, parantha, naan or rice and relish eating.

 

Achari Kaddu Recipe

Achari Kaddu Recipes – Achari Pumpkin Recipe

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

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

Directions

Getting ready:

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

achari kaddu

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

achari kaddu recipeMaking:

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

achari kaddu

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

achari kaddu sabzi

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

achari kaddu recipe

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

achari kaddu sabzi

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

achari kaddu sabzi

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

achari kaddu

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

achari kaddu sabzi

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

achari kaddu sabziServing:

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

For 3 to 4 members
Time – 30 minutes

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

 

Jaggery Boondi Chikki Recipe

Jaggery Boondi Chikki recipe

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

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

 

Directions

Getting ready:

1. Sieve chickpea flour in a bowl.

boondi chikki

2. Crumble jaggery and keep it in a bowl.

boondi chikki recipe

3. Grease some plates evenly with some oil.

boondi chikki recipeMaking:

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

boondi chikki recipe

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

boondi chikki recipe

6. Heat enough oil in a wok or pan.

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

16. Pour the chikki mixture on greased plate.

bondi chikki recipe

17. Spread evenly and place it aside to set.

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipe

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

boondi chikki recipeServing:

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

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

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

 

Samo Rice Poori for Vrat – Sama ke Chawal ki Poori Recipe

Samo Rice Poori for Vrat – Sama ke chawal ki Poori recipe

Samo rice is a food that is usually consumed during fasts. A variety of delicacies can be prepared with this rice like Samo rice kheer, pulao chakli or poori. These are some of the meals that are mostly consumed during fasts (vrat). Today we are making samo rice poori for fast which has a scrumptious taste.

Making this dish is quite easy though you need to keep few things in mind. Make sure you ground the rice very finely and use a non stick pan or wok to stir roast the rice paste. Also, a little attention should be paid while rolling out the pooris and frying. These tempting samo rice pooris can be served steaming hot with raita, aloo sabzi or chutney. So, here’s an easy recipe for making samo rice poori at your home!

Directions
Getting ready:

Wash the samo rice thoroughly and soak them in water for 2 hours. Strain the rice to drain out the excess water and grind the rice finely. Water if not required for grinding the rice but if needed, add 1 to 2 tsp water and grind them well until fine in texture.

samo rice pooriMaking:

Heat a pan or wok and add the rice paste into it. Stir constantly for 1 to 2 minutes on medium flame and roast well until the mixture gets cooked and gets thick in consistency. There should not be any kind of moisture in the rice dough.

samo rice chakli

When cooked well, take out the flour in a bowl and allow it to cool down slightly. Now add rest of the ingredients in the batter to make the dough- 1 tsp oil, sendha salt and freshly ground black pepper. Knead the dough until smooth and firm. Dough for making pooris is now ready.

samo rice poori

Make small lumps from the dough and cover so that they don’t dry up. Heat enough oil in a wok for frying the pooris. Meanwhile, grease your hands with some oil and roll out a lump giving it a circular shape.

samo rice poori

Use a polythene sheet to roll out the dough balls. Spread some oil the polythene. Place the dough ball on it and grease it with some oil as well. Fold the polythene sheet over the dough ball. Now roll out thick poori by pressing it gently with your finger. Likewise, roll the rest of the poori until the dough is utilized completely.samo rice poori
Now very gently separate the poori from the polythene and place it into the hot oil for frying. Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.

samo rice poori

Take out the fried ones on kitchen paper towel placed over a plate. Similarly, make pooris from rest of the lumps as well. Samo rice poori for fast is ready.samo rice pooriServing:

Serve piping hot samo rice poori with aloo sabzi, coconut chutney prepared especially for fasts and raita or curd and relish eating.

samo rice poori recipeSuggestions:

  • Make sure you finely ground the rice.
  • Try using a non stick wok or pan for roasting the rice past to prevent it from sticking to the bottom.
  • Keep the pooris thick while rolling it out.
  • For 10 to 12 pooris
  • Time – 35 minutes

Samo Rice Poori for Vrat Samo Rice Poori for Vrat - Sama ke Chawal ki Poori Recipe
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Samo rice - ¾ cup (125 grams)
  • Sendha Salt - ⅓ tsp
  • Black pepper - ¼ tsp (freshly grounded)
  • Oil - 1 tsp
  • Oil - for frying
Instructions
  1. Wash the samo rice thoroughly and soak them in water for 2 hours. Strain the rice to drain out the excess water and grind the rice finely. Water if not required for grinding the rice but if needed, add 1 to 2 tsp water and grind them well until fine in texture.
  2. Heat a pan or wok and add the rice paste into it. Stir constantly for 1 to 2 minutes on medium flame and roast well until the mixture gets cooked and gets thick in consistency. There should not be any kind of moisture in the rice dough.
  3. When cooked well, take out the flour in a bowl and allow it to cool down slightly. Now add rest of the ingredients in the batter to make the dough- 1 tsp oil, sendha salt and freshly ground black pepper. Knead the dough until smooth and firm. Dough for making pooris is now ready.
  4. Make small lumps from the dough and cover so that they don't dry up. Heat enough oil in a wok for frying the pooris. Meanwhile, grease your hands with some oil and roll out a lump giving it a circular shape.
  5. Use a polythene sheet to roll out the dough balls. Spread some oil the polythene. Place the dough ball on it and grease it with some oil as well. Fold the polythene sheet over the dough ball. Now roll out thick poori by pressing it gently with your finger. Likewise, roll the rest of the poori until the dough is utilized completely.
  6. Now very gently separate the poori from the polythene and place it into the hot oil for frying.
  7. Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.
  8. Take out the fried ones on kitchen paper towel placed over a plate. Similarly, make pooris from rest of the lumps as well. Samo rice poori for fast is ready.
  9. Serve piping hot samo rice poori with aloo sabzi, coconut chutney prepared especially for fasts and raita or curd and relish eating.

 

 

Soya Matar Sabji Recipe – How to make dry Soya Matar Sabzi

Soya Matar Sabji Recipe – How to make dry Soya Matar Sabzi

Soya chunks peas curry prepared with soya bean chunks, fresh green peas and roasted tomato-ginger masala is a simple yet scrumptious recipe. We often get to see green veggies in abundance during winters. I always try to stock some of these veggies for later use. Green peas are one of such vegetable. Store them in any container or plastic bags and deep freeze them. So, today I am making a great and heartwarming recipe of Soya chunks matar sabzi.

This curry can be served with chapatti or rice. Soya chunks peas curry full of Protein, Iron, and Calcium can be packed in tiffin for kids along with paranthas and is a fabulous way to add this healthy ingredient in their diet. So, let’s get started then! Here is the step-by-step method for making the soya peas sabzi.

Directions

Getting ready:

Rinse tomatoes, green chilies and ginger thoroughly and grind finely in a mixture grinder to make a paste.

soya matar sabzi

Cut or crush soya chunks into 2-3 pieces each. Place it into plate.

soya matar sabziMaking:

Heat some oil in a pan and add the soya chunks into it. Stir fry on medium flame until they get little brown in color. When the soya chunks are roasted well, add 1 cup water to it. Cover and let in simmer on low flame until soya chunks gets tender.

soya matar sabzi

Take some oil in another pan and heat it sufficiently. When the oil is hot, add cumin seeds. After the seeds crackle, add asafoetida, turmeric powder, coriander powder and saute for few more minutes. Now add tomato-green chilly-ginger paste, followed by red chilly powder and saute until oil starts separating from it.

soya matar sabzi

Also, keep checking the soya chunks at regular intervals. Cook until the water evaporates and chunks turn soft.

soya matar sabzi

When the masala is roasted well, add green peas, garam masala and some salt to it. Mix well and saute for a minute more. Next add 1/2 cup more water, cover again and cook on low flame. Check later. Pick a green pea on spatula and press it between fingers, if it gets pressed easily that means it is cooked through.

soya matar sabzi

 

To it add cooked soya chunks. Mix everything really well. Cover and cook for 2 more minutes. After 2 minutes, sabzi is ready. Add some green coriander as well. Stir to mix it well. Transfer the sabzi in a bowl. Soya matar sabzi is now ready.

soya matar sabziServing:

Garnish it with some green coriander sprigs and serve this delectable sabzi steaming hot with chapatti, parantha or naan and relish eating.

soya matar sabziSuggestions

  • If you wish to add onion and garlic to the sabzi, then after sautéing cumin seeds, add 1 finely chopped onion and 4 to 5 finely chopped garlic cloves. Saute until they get pinkish in color and the raw smell goes away. Rest, follow the same procedure.
  • For 3 to 4 members
  • Time – 25 minutes

Soya Matar Sabji Recipe - How to make dry Soya Matar Sabzi soya matar chunks
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soya beans chunks - 1 cup
  • Green peas - 1 cup
  • Tomato - 3 (200 grams)
  • Green chilly - 1
  • Ginger - ½ inch
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Cumin seeds - ¼ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Salt - 33/4 tsp or as per taste
  • Garam masala - less than ¼ tsp
  • Red chilly powder - less than ¼ tsp
  • Coriander powder - 1 tsp
Instructions
  1. Rinse tomatoes, green chilies and ginger thoroughly and grind finely in a mixture grinder to make a paste.
  2. Cut or crush soya chunks into 2-3 pieces each. Place it into plate.
  3. Heat some oil in a pan and add the soya chunks into it.
  4. Stir fry on medium flame until they get little brown in color.
  5. When the soya chunks are roasted well, add 1 cup water to it.
  6. Cover and let in simmer on low flame until soya chunks gets tender.
  7. Take some oil in another pan and heat it sufficiently. When the oil is hot, add cumin seeds.
  8. After the seeds crackle, add asafoetida, turmeric powder, coriander powder and sauté for few more minutes.
  9. Now add tomato-green chilly-ginger paste, followed by red chilly powder and saute until oil starts separating from it.
  10. Also, keep checking the soya chunks at regular intervals. Cook until the water evaporates and chunks turn soft.
  11. When the masala is roasted well, add green peas, garam masala and some salt to it. Mix well and sauté for a minute more.
  12. Next add ½ cup more water, cover again and cook on low flame. Check later.
  13. Pick a green pea on spatula and press it between fingers, if it gets pressed easily that means it is cooked through.
  14. To it add cooked soya chunks. Mix everything really well.
  15. Cover and cook for 2 more minutes. After 2 minutes, sabzi is ready.
  16. Add some green coriander as well. Stir to mix it well.
  17. Transfer the sabzi in a bowl. Soya matar sabzi is now ready.
  18. Garnish it with some green coriander sprigs and serve this delectable sabzi steaming hot with chapatti, parantha or naan and relish eating.

 

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju paneer barfi can be prepared instantly. This tantalizing barfi can be prepared for any festival or fast (vrat) very easily. It is one easy recipe of tender and sweet fudge prepared with paneer, cashews and sugar. This tastes super delicious and relished everyone.

This barfi keeps good in the fridge for about a week or so in refrigerator. You can store them in any box/container or jar. You can make this dish with freshly prepared paneer or from ready made paneer. The paneer is crumbled and cooked in sugar and allowed to set. Cut the barfi in desired shape and size and relish eating. Try making this recipe at your home today and impress your dear ones.

Directions

Getting ready:

Take cashews and milk in a big bowl and soak it in milk for 2 hours.

kaju paneer barfi

Grease a plate with some ghee.

kaju paneer barfiMaking:

Grind the cashews along with milk in a mixture jar and make a fine paste. Also add sugar to the paste and churn again to make a fine paste. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.

kaju paneer barfi

Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste to it. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.

kaju paneer barfi

Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate. Spread it evenly with a spatula on the plate. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.

kaju paneer barfi

Now cut the barfi in desired shape and size. Pick each barfi carefully and place it on a plate.

kaju paneer barfi

Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it. Close and press the mold gently. Remove the excess mixture.

kaju paneer barfi

Open and take the modak out of the mold. Place the modak on a plate. Similarly, prepare the remaining modak.

kaju paneer barfiServing:

Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

Suggestion

  • Stir the mixture well so that it doesn’t stick to the bottom.
  • For 12 to 20 barfi chunks
  • Time – 40 minutes

Kaju Paneer burfi - Cashew Nuts Paneer buarfi recipe for Navratri Vrat kaju paneer barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew nuts – 1 cup (150 grams)
  • Milk – 1 cup
  • Paneer – 250 grams
  • Sugar – ¾ cup (150 grams)
  • Ghee – 2 tbsp
  • Cardamom powder – ½ tsp
  • Pistachios – 10 to 12 (for garnishing)
Instructions
  1. Take cashews and milk in a big bowl and soak it in milk for 2 hours.
  2. Grease a plate with some ghee.
  3. Grind the cashews along with milk in a mixture jar and make a fine paste.
  4. Also add sugar to the paste and churn again to make a fine paste.
  5. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.
  6. Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt.
  7. When the ghee is hot, add cashew-sugar-paneer paste to it.
  8. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  9. Now add cardamom powder into the mixture and turn off the flame.
  10. Take out the mixture is a greased plate.
  11. Spread it evenly with a spatula on the plate.
  12. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.
  13. Now cut the barfi in desired shape and size.
  14. Pick each barfi carefully and place it on a plate.
  15. Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it.
  16. Close and press the mold gently. Remove the excess mixture.
  17. Open and take the modak out of the mold.
  18. Place the modak on a plate. Similarly, prepare the remaining modak.
  19. Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

 

Makka ki Pinni – Makka Churma Laddu Recipe

Makka ki Pinni – Makka Churma Laddu Recipe

Maize flour pinni is a treat for all those who have sweet tooth. Maize flour, millet and sesame seeds are often used to make various tempting and delicious food. Today we are making a special sweet dish with maize flour and that is pinni, a sweet dish from Punjab and Rajasthani cuisine. This recipe is prepared with maize flour, edible gum and some dry fruits.

Making this tantalizing dish is really easy and it taste scrumptious too. It is little time consuming though end result will be worth the wait. Have it after you meals or whenever you like eating something sweet. So, definitely try out this makke pinni recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.

makke pinni

Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni. Chop walnuts into small pieces.

makke pinniMaking:

Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well. With help from milk, knead soft dough. Cover and keep aside for 10 minutes to rest.

makke pinni

Next, divide the dough into three equal parts. Heat a non stick pan or tawa. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour. Place it on rolling pin and roll out in a parantha.

makke pinni

When the pan is hot, spread some ghee. Place the parantha over it. Let it roast from beneath. Once roasted from beneath, flip the side and roast it from the other side as well. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.

makke pinni

Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.

makke pinni

Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour. Transfer roasted edible gum to a plate. Once cools down, grind it coarsely with the help of a rolling pin.

makke pinni

When the paranthas cool down, break them and ground in a mixture jar. Take out the grounded maize flour parantha on a plate. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it. Mix all the ingredients really well and add the rest of the ghee as well.

makke pinni

Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.

makke pinniServing:

Garnish this mouth-watering and delectable makka pinni with a cashew slice and serve it as it is. Keep the pinni as it is in open for 1 to 2 hours so that they dry up. Store them in any container and relish eating for up to 10 to 12 days.

makke pinni

  • For 14 to 16 pinni
  • Time – 60 minutes

Makka ki Pinni - Makka Churma Laddu Recipe makka pinni
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour - 1 cup (150 grams)
  • Wheat flour - ¼ cup (35 grams)
  • Boora - 1 cup (150 grams)
  • Ghee - ½ cup (100 grams)
  • Milk - 1 cup
  • Cashew nuts - 50 grams
  • Walnuts - 50 grams
  • Almonds (ground) - 50 grams
  • Edible gum - 25 grams
  • Green cardamom - 1 tsp
Instructions
  1. Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.
  2. Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni.
  3. Chop walnuts into small pieces.
  4. Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well.
  5. With help from milk, knead soft dough.
  6. Cover and keep aside for 10 minutes to rest.
  7. Next, divide the dough into three equal parts. Heat a non stick pan or tawa.
  8. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour.
  9. Place it on rolling pin and roll out in a parantha.
  10. When the pan is hot, spread some ghee.
  11. Place the parantha over it. Let it roast from beneath.
  12. Once roasted from beneath, flip the side and roast it from the other side as well.
  13. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.
  14. Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.
  15. Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour.
  16. Transfer roasted edible gum to a plate.
  17. Once cools down, grind it coarsely with the help of a rolling pin.
  18. When the paranthas cool down, break them and ground in a mixture jar.
  19. Take out the grounded maize flour parantha on a plate.
  20. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it.
  21. Mix all the ingredients really well and add the rest of the ghee as well.
  22. Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.
  23. Place one cashew chunk over the ladoo and press it gently to garnish. With this much mixture almost, 15 to 16 ladoos can be prepared. Keep the pinni as it is in open for 1 to 2 hours so that they dry up.
  24. Serve this mouth-watering and delectable makka pinni as it is. Store them in any container and relish eating for up to 10 to 12 days.

 

Pasta in White Sauce – White Sauce Pasta Recipe

Pasta in White Sauce – White Sauce Pasta Recipe

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

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

Directions

Getting ready:

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

Making:

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

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

 

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

white sauce pasta

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

white sauce pasta

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

white sauce pasta

Now heat 2 tbsp of butter in another pan.

white sauce pasta

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

white sauce pasta

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

white sauce pasta

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

white sauce pasta

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

white sauce pasta

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

white sauce pastaServing:

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

white sauce pastaSuggestions:

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

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

 

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