Friday 29 January 2016

Gajar Ka Halwa-Simple and Delicious Gajar Halwa-Carrot Halwa-Easy Indian Dessert


Ingredients:
  • Carrot (grated)-1.5 kg
  • Sugar-200 gm
  • Milk-300 ml
  • Chopped cashew nut-25 gm
  • Chopped almond-25 gm
  • Ghee-2 to 3 tbsp
Method:
  • Heat a pan, add ghee and let it melt.
  • Add grated carrot, mix it and cook it for 20-25 minutes on medium flame, keep stirring in between.
  • Increase the flame to high and cook it  for 8-10 minutes, keep stirring.
  • Reduce the flame to medium and add milk, mix it properly.
  • Cover the pan and cook it for 20 minutes on low flame, keep stirring in between.
  • Add sugar, chopped dry fruits and mix it.
  • Cover the pan and cook it for 10-15 minutes on low flame, keep stirring in between.
  • Increase the flame to medium and cook it for 2-3 minutes, keep stirring continuously.
  • Turn off the flame, take it out in a serving plate.
  • Garnish with cashew, almond and pistachio and ready to serve.
                 



Sunday 24 January 2016

Veg Manchurian Recipe-Veg Manchurian Dry-Veg Manchurian Gravy




Preparation time-45 minutes
Serving-6
Ingredients:
  • Cabbage(grated)-100 gm
  • Carrot(grated)-2
  • Spring onion(chopped)-100 gm
  • Capsicum(finely chopped)-1
  • Ginger (chopped)-4 inches
  • Garlic(chopped)-22 to 25
  • Green chilli(chopped)-3 to 4
  • Cornflour-3 tbsp
  • All purpose flour-2 tbsp
  • White vinegar-1 tbsp
  • Soy sauce (dark)-5 tbsp
  • Green chilli sauce-1 tsp
  • Tomato ketchup-2 tbsp
  • Cooking oil
  • Salt to taste
Method:
Manchurian ball preparation:
  • Add grated cabbage, carrot, spring onion and capsicum in a bowl.
  • Add 1 tsp salt and mix it, cover it and leave it for 10-15 minutes.
  • After 15 minutes, squeeze the vegetables and extract the water from it.
  • Add 1 tbsp corn flour, 1 tbsp of all purpose flour and 1 tbsp of soy sauce in the vegetables and mix it.
  • Take a small portion of mixture and roll it into small ball, make small manchurian balls of all the mixture.
  • Heat oil in a pan, reduce the flame to medium once the oil is heated properly.
  • Put 5-6 balls at a time in the hot oil and fry it on medium flame till it turns golden brown.
  • Once the balls have turned golden brown, take it out on the kitchen towel.
  • Repeat the frying process to fry the remaining balls, manchurian balls are ready.
Veg Manchurian Dry:
  • Heat oil in a pan, add 1/2 of the chopped ginger and garlic and fry it for few seconds.
  • Add 1/2 of the spring onion and green chilli and fry it for a minute on medium flame.
  • Add 2 tbsp soy sauce, 1/2 tbsp of white vinegar, 1/2 tsp chilli sauce, 1tbsp tomato ketchup and  and mix it.
  • Take 1 tsp of cornflour and add little water in it, mix it and pour it into the pan.
  • Add 1/2 cup of water (50 ml) and stir it, increase the flame to medium and cook it for a minute, keep stirring.
  • Turn off the flame, add 1/2 of the fried manchurian balls into the gravy and gently stir it.
  • Garnish it with little spring onion , green chilli, ginger and serve hot.
Veg Manchurian Gravy:
  • Heat oil in a pan, add remaining  garlic and ginger and fry it for a minute on medium flame.
  • Add remaining spring onion and green chilli, fry it for a minute, keep stirring.
  • Add 2 tbsp soy sauce, 1/2 tbsp of white vinegar, 1/2 tsp chilli sauce, 1tbsp tomato ketchup and  and mix it.
  • Take 1 tbsp of corn flour, add 1/2 cup of water and mix it well, pour it into the pan and add little water again.
  • Add little salt, increase the flame to medium-high and let it come to boil.
  • Once the gravy starts boiling, reduce the flame to low.
  • Add remaining spring onion, mix it and cook it for a minute.
  • Turn off the flame and put the remaining fried manchurian balls into the gravy and mix it.
  • Garnish with spring onion and serve hot.
                         
                             

Monday 18 January 2016

Poha Recipe-How to make Kanda Poha-Savory Flattened Rice

Preparation time-30 minutes
Serving-3
Ingredients:
  • Flattened rice(Poha)-100 gm (2 cup)
  • Peanuts (moongfali/shingdana)-50 gm (1/2 cup)
  • Chopped onion-2 (medium)
  • Green chilli (slit)-2 to 3
  • Lemon juice-2 tbsp
  • Curry leaves-15 to 17
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Sugar-1/2 tsp (optional)
  • Turmeric powder-1/3 tsp
  • Cooking oil-3 to 4 tbsp
  • Chopped coriander leaves
  • Aloo bhujiya/ sev for garnish
  • Salt to taste
Method:
  • Wash the poha with running water and leave it for 10 minutes.
  • Roast the peanuts on low-medium flame for 2-3 minutes and keep it aside.
  • Heat a pan, add oil and let it heat properly.
  • Add cumin seeds, mustard seeds, green chilli and curry leaves and fry it for few seconds.
  • Add sugar and mix it, add onions and fry it for 2-3 minutes on medium flame.
  • Add turmeric powder, mix it and cook it for a minute.
  • Add roasted peanuts, washed poha and salt, mix it properly.
  • Cover the pan and cook it for a minute on low flame.
  • Add lemon juice and coriander leaves, mix it and cover the pan, cook it for a minute on low flame.
  • Turn off the flame,  serve it as it is or garnish it with aloo bhujiya/sev and lemon slices.
                       

Tuesday 12 January 2016

Murmura Laddu-Puffed Rice Laddu-Lai ke laddu

Preparation time-30 minutes
Serving-10 
Ingredients:
  • Puffed rice (murmura)-100 gm
  • Jaggery (gud)-250 gm
Method:
  • Turn on the flame and heat a pan, add jaggery and let it melt on low flame for 2 minutes.
  • Increase the flame to medium and cook it for another 2-3 minutes, keep stirring.
  • Turn off the flame and add murmura (puffed rice).
  • Mix it properly and let it cool down a little (approximately 2 minutes).
  • Grease your palm with water, take a small portion of the mixture and roll it into small ball.
  • Make sure that laddoos are made before the mixture cools down.
  • Repeat the process for making laddu from remaining mixture.
  • Murmura laddu is ready to serve, store it in airtight container and consume it within 2-3 weeks.
Caution: Ensure it is not too hot before making the laddu.
         

Tuesday 5 January 2016

Aloo Curry Recipe-Aloo ki Sabzi with Gravy-Potato Curry-Simple and Quick Aloo sabzi

Preparation time-30 minutes
Serving-6
Ingredients:
  • Boiled potato-500 gm
  • Chopped tomato-2 (medium)
  • Chopped onion-2 (medium)
  • Cumin seeds-1 tsp
  • Ginger garlic paste-1 tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Dry mango powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-3 to 4 tbsp
  • Chopped coriander leaves
  • Salt to taste
Method:
  • Chop the potato into small-medium size pieces.
  • Heat oil in a pan, when oil is heated properly, add cumin seeds and fry it for few seconds.
  • Add chopped onions, fry it for 2-3 minutes on medium flame.
  • Add ginger garlic paste, fry it for a minute on medium flame.
  • Add red chilli powder, turmeric powder, cumin powder and coriander powder.
  • Fry it for a minute on low flame, keep stirring.
  • Add chopped tomato, fry the tomato for 3-4 minutes on low-medium flame(cover the pan).
  • Add potato, salt and dry mango powder in the pan and mix it properly.
  • Cover the pan and cook it for 2 minutes on low flame.
  • Add 1.5 glasses of water, mix it and cover the pan, cook it for 3-4 minutes on low-medium flame.
  • Add garam masala powder and mix it, cover the pan and cook it for another minute.
  • Turn off the flame, garnish with coriander leaves and serve with roti, poori, paratha or kachori.
                         

Saturday 2 January 2016

Aloo Bhujiya Recipe-Potato Sev-Aloo Bhujiya Sev -Indian Tea time Snacks

Preparation time-30 minutes
Serving-4
Ingredients:
  • Boiled potato-3
  • Gram flour-100 gm
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/2 tsp
  • Garam masala powder-1/3 tsp
  • Chat masala powder-1/3 tsp
  • Asafoetida (hing)-1/4 tsp (optional)
  • Cooking oil for frying
  • Salt to taste
Method:
  • Grate/mash/blend the boiled potato in a bowl.
  • Add gram flour, asafoetida, garam masala powder,  turmeric powder, red chilli powder and  salt to taste.
  • Mix it properly and knead it into dough (add little water if needed).
  • Add little oil into the dough to make it smooth.
  • Take bhujiya making machine or sev maker and grease it with little oil from inside.
  • Take the prepared dough and roll it into a log and gently place it in the bhujiya machine and close the cap.
  • Turn on the flame, heat sufficient oil in a thick and deep pan.
  • Once the oil is heated properly, reduce the flame to medium.
  • Carefully, press the bhujiya maker directly over the hot oil, move bhujiya maker it in a way that the bhujiya is evenly distributed in oil.
  • Fry it on medium flame for few seconds and then flip it to fry other side.
  • Once the bhujiya turns golden and crispy, take it out on kitchen towel to absorb extra oil.
  • Repeat the same process for remaining dough.
  • Slowly crush the fried bhujia to make small pieces, sprinkle little chat masala over it.
  • Ready to serve, you may store it in an air-tight jar and consume it later.