Lauki Kofta Curry-Lauki Kofta in appam Pan-Non fried lauki kofta recipe

For written recipe, please visit my website-http://kabitaskitchen.com/lauki-kofta-curry-recipe/

Dhokla Recipe-How to Make Soft and Spongy Dhokla-Khaman Dhokla-Besan Dhokla

Preparation time-40 minutes
Serving-5

Ingredients:

• Gram flour(besan)-150 gm(2 cup)
• Ginger and green chilli paste-2 tsp
• Semolina (sooji)-2 tbsp
• Turmeric powder-1/3 tsp
• Sugar-1.5 tbsp
• Fruit Salt (Eno-unflavoured)-1 tsp
• Lemon juice-2 tbsp
• Cooking oil-1 tsp
• Water(lukewarm)-1/2 glass(150 ml)
• Salt to taste

For Tadka or Tempering:

• Green chilli(split)-3
• Curry leaves
• Mustard seeds-1 tsp
• Asafoetida(hing)-2 pinch
• Sugar-1/2 tsp
• Salt to taste-1/3 tsp
• Coriander leaves
• Cooking oil-2 tbsp

Method:

• Sieve(stain) the gram flour in a bowl, add semolina and sugar, mix it properly.
• Add water and and lemon juice, mix it properly, cover it and leave it for 15 minutes.
• In the meanwhile, boil 2 glasses of water in a steamer or pan and grease a deep plate or cake tin.
• After 15 minutes, add turmeric powder, ginger, green chilli paste, salt and 1 tsp of oil, mix it well.
• Add fruit salt(eno) on batter, add 1 tbsp of water on fruit salt, mix it for 10-12 seconds.
• Pour the batter into the greased cake tin/plate immediately after mixing it.
• Open the lid of the pan/steamer (after 15 minutes of boiling the water) and place the batter tin/plate inside the pan/steamer.
• Put the lid and cook it for 20 minutes on medium flame (do not open the lid of the pan in between).
• Turn off the flame and let it cool down a bit. 

Tadka or tempering:

• Take out the dhokla from pan/tin and cut it into pieces.
• Heat oil in a tadka pan, add asafoetida, mustard seeds, green chilli, curry leaves, sugar and salt.
• Fry it for few seconds, turn off the flame and pour the tadka on the dhokla.
• Garnish with fresh coconut and coriander leaves, ready to serve, serve with green chutney and red chutney. 

Mango Frooti Recipe-How To make Mango Frooti at Home-Fresh Mango Juice-Summer Drink for Kids

Preparation time-30 minutes
Serving-6

Ingredients:

• Ripe mango(washed)-2
• Raw Mango(washed)-1
• Sugar-150 gm
• Water-1 litre(approx.)

Method:

• Peel the mangoes, chop into pieces and discard the seeds.
• Put the pulp in a pressure cooker, add one glass of water and close the lid.
• Turn on the flame and put the pressure cooker on it, boil it for 4-5 whistles on high flame.
• After 4-5 whistles, turn off the flame and let it cool down completely.
• Add sugar and one glass of water in a pan, put it on gas stove and heat it on medium flame till it starts to boiling.
• Let the sugar dissolve completely (It takes approx 2 minutes on medium flame).
• Once the sugar has dissolved, turn off the flame and let it cool down completely.
• Put the boiled mango pulp along with the it's water and sugar syrup in blending jar, blend it into smooth paste.
• Take it out in a big pot and add 2 glasses of water(adjust the water based on your taste), stir it well.
• Cover it and put it in refrigerator for 2-3 hours.
• Ready to serve, serve it with ice cubes.

Super Quick Cold Coffee Recipe-Chocolate Cold Coffee-Iced Coffee-Easy Cold Coffee Recipe

Preparation time-15 minutes
Serving-1

Ingredients:

• Milk(Boiled and chilled)-1 glass(250 ml)
• Coffee powder-1 tsp
• Sugar-2 tsp or as per your taste
• Chocolate syrup-1 tbsp
• Ice cubes-3 to 4
• Dairy milk chocolate for garnish

Method:

• Put milk, coffee powder, sugar and ice cubes in a blending jar.
• Close the jar properly and blend it for 10-15 seconds.
• Coat the inner surface of the serving glass with chocolate syrup.
• Pour the blended coffee into the serving glass and grate little chocolate over it.
• Serve chilled.

             

Rajasthani Mirchi Vada Recipe-Mirchi vada-Mirchi ka Pakoda-Mirchi Bhajji-Easy Tea Time Snack

Preparation time-30 minutes
Serving-3 to 4

Ingredients:

• Large Green chilli(bhavnagri mirch)-200 gm
• Gram flour-100 gm
• Boiled potato-3
• Coriander leaves-1/3 cup
• Ginger garlic paste-1 tsp
• Chopped green chilli-2(optional)
• Fennel seeds(sounf)-1/2 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Dry mango powder(aamchur powder)-1/2 tsp
• Cooking oil for frying
• Salt to taste

Method:

• Grate/mash the boiled potato in a bowl.
• Add garam masala powder, red chilli powder, coriander leaves, fennel seeds, dry mango powder, green chilli and salt.
• Mix it properly, stuffing is ready.
• Slit the chilli lengthwise and remove all the seeds.
• Take one chilli at a time and stuff the prepared aloo masala inside.
• Repeat the process to stuff the remaining chillies.

Batter preparation:

• In a bowl: add gram flour, turmeric powder, red chilli powder, garam masala powder and little salt, mix it.
• Add water to make thick batter, add ginger garlic paste and stir it well.

Frying process:

• Turn on the flame and heat a pan on high flame, add sufficient oil and let it heat.
• Once the oil is heated properly, reduce the flame to medium.
• Coat the stuffed chilli with gram flour batter and gently drop into the hot oil.
• Fry it on medium flame till it turns golden brown, keep flipping in between.
• Take it out on the kitchen towel to absorb extra oil, repeat the process for frying remaining stuffed chillies.
• Rajasthani Mirchi vada is ready to serve with tomato ketchup or red chutney.

Aloo Matar Curry Recipe-Aloo Matar In Pressure Cooker-Potato and Peas Curry-Easy n Quick Aloo Matar

Preparation time-30 minutes
Serving-5

• Ingredients:
• Potato(cubes)-400 gm(Chopped and washed)
• Frozen/fresh geen peas-100 gm
• Chopped green chilli-2
• Chopped onion-2 (medium)
• Tomato puree-100 gm
• (you may use 2-3 finely chopped tomato)
• Ginger garlic paste-1 tbsp
• Cumin seeds-1 tsp
• Cooking oil-3 to 4 tbsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/3 tsp
• Garam masala powder-1/2 tsp
• Chopped coriander leaves
• Salt to taste

Method:

• Heat a pressure cooker pan, add oil and let it heat.
• Add cumin seeds and fry it for few seconds.
• Add green chilli and onions, fry it till onions turn golden brown(approx 2-3 minute).
• Add ginger garlic paste, cook it for a minute on low flame.
• Add potato and fry it for 2 minutes on medium flame, keep stirring in between.
• Add turmeric powder, red chilli powder, cumin powder and coriander powder, mix it.
• Add green peas, tomato puree and mix it, cover the pan and cook it for a minute on low flame.
• Add one glass of water, salt and garam masala powder, mix it well.
• Close the lid and cook it for 2 whistles on medium flame.
• Turn off the flame and let the cooker cool down.
• Garnish with coriander leaves and serve hot with roti, poori, paratha or rice.

                 

Gujiya Recipe-Mawa and Dry Fruits Gujiya-Samosa Shape Gujiya-Karanji-Gugra

Preparation time-45 minutes
No of pieces-10

Ingredients:

• All purpose flour(maida)-250 gm(2.5 cup)
• Mawa(khoya)-100 gm(1 cup)
• Mix dry fruits (chopped)-50 gm(1/2 cup)
• Desiccated coconut-25 gm (1/3 cup)
• Powdered sugar or normal sugar-3 tbsp
• Cardamom powder-1/3 tsp
• Ghee-2 tbsp
• Cooking oil for frying

Method:

Dough Preparation-

• Add 3 tbsp cooking oil in the maida and mix it properly.
• Add water and mix it, add water and knead it into stiff dough (stiffer than roti dough).
• Cover it and leave it for 15 minutes.

Stuffing-

• Turn on the flame, heat a pan and reduce the flame to low.
• Add desiccated coconut and roast it for a minute, keep stirring.
• Take it out in a plate and keep it aside, add ghee in the same pan, let it heat.
• Add chopped dry fruits, fry it for a minute on low flame.
• Add mawa(khoya), cook the mawa for a minute on low flame, keep stirring.
• Turn off the flame and let it cool down completely.
• Once the mawa is cold, add sugar, cardamom powder and roasted coconut, mix it properly.
• Stuffing is ready.

Gujiya Preparation:

• Grease the gujiya maker or mould with ghee.
• Take a small portion of dough, roll it into poori shape.
• Place it inside the gujiya maker, put 2 tsp stuffing inside.
• Apply few drops of water on the edges of the poori, close the machine and gently press the edges.
• Take it out from the gujiya maker, Repeat the process to make gujiya from remaining dough.

Frying process:

• Heat sufficient oil in a deep pan, keep the flame on low-medium.
• Drop a small ball of dough to check the temperature of oil.
• Place 3-4 gujiyas at a time in hot oil, Fry it for 4-6 minutes on low medium flame, keep flipping in between.
• Take it out in a kitchen towel to absorb extra oil from it.
• Repeat the frying process for remaining gujiyas.
• Gujiya is ready to serve(Store it in a airtight container and consume within 5-7 days).