Great Vegetarian Recipes

Mango Rasgulla

2018-06-28T07:15:00.001+05:30

Mango is such a versatile ingredient!!! It's always fun to experiment with Mangoes. Mango rasgulla is inspired by many other Indian desserts made up of mango, for example, mango kheer, mango phirni, etc where we mix mango pulp only after turning off the flame. I thought of mixing mangoes in the ras of rasgulla. So, It is basically 'Aamras'gulla. 😁

Ingredients:

Milk - 1 litre

Vinegar - 1.5 tablespoon

Water - 4 cups

Sugar - 1 cup

Elaichi - 3-4

Mango - 1(Big)

Mango Rasgulla Recipe Video:

Mango Rasgulla Recipe:

Boil milk.
Add vinegar. Milk will start curdling. You can use lemon instead of vinegar but make sure that you wash chhena with cold water to get rid of the sour flavour.
Strain it using a muslin cloth. Don't squeeze it much. We need moisture in chhena. Just tie it loosely and hang it for 2-3 hours.
Chhena is ready. It's time to knead. Knead a lot!
Knead it for at least 10-15 minutes. It will come together and form a nice and soft dough.
Add maida to knead it again for 10 minutes at least.
Now make small balls. You can increase or decrease the size of rasgullas as per your choice.
Ensure that there are no cracks. This is very important step otherwise rasgullas will break while cooking.
Meanwhile heat water in a kadhai. Add sugar. The ratio of sugar to water is 1:4.
Let it come to boil. We don't need string consistency for this sugar syrup.
Add rasgullas balls.
Cover and cook it on high flame for 7-8 minutes.
Flip them and cook on low flame for 3-4 minute.
Now cover and cook for 12-15 minutes on low flame. keep on flipping them after every 2 minutes. Be careful. Rasgullas will be really soft.
Rasgullas are ready.
Remove them from sugar syrup. Add mango pulp in the sugar syrup. Mix it really well.
Add rasgullas back to ~~sugar~~ mango syrup.😍
Let them rest for 5-6 hours. It will absorb mango flavour. Do not refrigerate.
Mango rasgulla is ready!

Mango Rasgulla Recipe with step by step Photos:

Recipe Notes:

Use cow milk preferably.
Do not squeeze a lot after straining chhena in muslin cloth. Moisture is very important here. Hang it for 2-3 hours. That's it.
It is very important to rub it a lot with the back of your palm for at least 10-15 minutes before adding maida and almost same time after adding maida. There should be no cracks in the rasgulla balls.
While boiling rasgullas, boil it for 7-8 minutes on high flame, flip and cook on low flame for another 3-4 minutes. then cover it and cook for about 15 minutes. keep on flipping them after every two minutes.

Mango Kulfi

2018-06-12T10:23:00.001+05:30

Mango Kulfi - A must have during summers!

Mango Kulfi can be prepared in multiple ways. Basically,Aroma Kulfi is a mixture of creamy thickened milk + your fav flavour. This can be achieved by simply mixing condensed milk, fresh cream, milk, sugar, cardamom powder and any fruit, for Mango Kulfi it will be mangoes of course. It can also be prepared by mixing bread and milk. Simple. Isn't it?

Today I will be sharing my favourite style of making mango kulfi. This is a bit more time taking than the above too but trust me its worth it! For making this you need to reduce the milk to 1/3rd. This is the only time taking task in this procedure. Next, add cardamom powder, fresh cream and sugar. Let this mixture cool down to room temperature. Now add mango pulp. You will feel like finishing it after this step only. The aroma will be irresistable.

Have patience, you need to freeze it for 8 hours. Aannnddddddd kulfi is ready!

Ingredients:

Milk - 1 litreFresh cream - 250 mlSugar - 0.5 cups or to tasteCardamom(Crushed) - 1/2 teaspoonMango Pulp - 2 mangoes

Recipe Video:

Recipe:

Boil milk then simmer for about 40-45 minutes until it reduces to 1/3rd approximately.
Add crushed cardamom and fresh cream.
Mix it well.
Add sugar. Simmer it for another 10 minutes.
Let it cool down.
Now, add mango pulp.
Mix it well.
Pour it in pots or popsicle stands.
Cover it well with plastic sheet or foil or butter paper.
Freeze it for at least 8 hours.
Kulfi is ready!! Enjoy :)

Step by Step Recipe with Photos:

Boil milk then simmer for about 40-45 minutes until it reduces to 1/3rd approximately.

2. Add crushed cardamom and fresh cream.

3. Mix it well.

5. Add sugar.

4. Simmer for another 10 minutes.

5. Let it cool down.

6. Add mango pulp.

7. Pour it into pots or popsicle stand.

8. Freeze it for 8 hours.

9. Sprinkle some chopped dry fruits.

10. Enjoy!!!

Matka Kulfi Recipe

2018-04-12T07:11:00.000+05:30

Ingredients:

Milk - 1 litre
Elaichi(Cardamom) - 5-6 or 1/2 tsp (Crushed)
Cream - 1/2 cup
Kesar (Saffaron) - a few strands
Sugar - 1/3rd cup or to taste
Pistachios - 1 tablespoon(Chopped)

Matka Kulfi Recipe Video:

Matka Kulfi Recipe:

Boil Milk. Stir it occasionally.
Add crushed elaichi or cardamom.
Simmer it.
Add saffron directly or you can mix it with a little water before adding.
Add cream. Keep on stirring it.
Add sugar and chopped pistachios too.
Remove it from the stove/ induction once the milk is thick has reduced to approximately 1/3rd of its quantity.
Let it cool down to room temperature.
Then transfer it to pots.
Freeze it for 8 hours!
Tadaaa! Matka Kulfi is ready.

Do try this recipe and let me know how you liked it. I am sure this kulfi will remind you of good old school days. 😊

Fasting Special: Sabudana tikki with chutney

2018-03-22T08:41:00.001+05:30

Ingredients for chutney:

Pudina(Mint Leaves): 1 small bunch
Dhaniya(Coriander Leaves): 1/2 small bunch
Ginger - 2 inch
Green chillies - 4-5
Lemons - 2 medium size
Jeera powder - 1 teaspoon
Sendha Namak - to taste

Ingredients for Sabudana Tikki:

Sabudana (Soaked for at least 3 hours) - 2 cups

Aloo (boiled) - 2-3

Ginger - 1 inch

Green chillies - 3-4

Dhaniya(Coriander leaves) - 1/2 small bunch

Peanut Powder - 1/2 cup

Red chilli powder - 1/2 teaspoon

Jeera powder - 1 teaspoon

Sendha Namak - to taste

Oil - 2-3 teaspoon

Recipe Video:

Chutney Recipe:

Put all the ingredients in a blender.
Blend it to a smooth paste. Add water as required.
Chutney is ready!

Sabudana Tikki Recipe:

Mix all the ingredients except oil. Mash it well.
Take a section and roll it. Flatten it a bit.
Repeat this for all the tikkis.
Heat a tawa.
Apply some oil.
Place all the tikkis on the tawa.
Cook them on low heat.
Keep on flipping them after every 2-3 minutes. This will take around 10-15 minutes.
Low heat is the secret of crispy tikkis!😉

Recipe notes:

If you are not making this recipe for fasting then you can use normal salt.
Adjust the spices as per your taste.

Serve them hot! I am sure you will enjoy this yummy recipe.

Aloo ka raita (Vrat Recipe)

2018-03-19T22:33:00.000+05:30

Ingredients:

Curd - 500 ml
Aloo - 4-5 medium size
Jeera powder - 1 teaspoon
Sendha Namak - to taste
Tomato - 1 medium size
Dhaniya - 1/2 small bunch

Aloo ka Raita Recipe Video:

Aloo ka Raita Recipe:

1. Whisk curd until smooth in texture.
2. Add Jeera powder and sendha namak. Mix it well.
3. Now, add tomatoes, boiled potatoes and fresh coriander leaves.
4. Mix everything well.
5. Garnish it with jeera powder, chilli powder and coriander leaves.

Recipe Notes:

1. You can add a little water if you want the raita to be of flowing consistency.
2. Normal salt or black salt can be used instead of Sendha namak if it is not prepared for fasting.

Multigrain Veggie Daliya

2018-01-27T08:08:00.001+05:30

Multigrain Veggie Daliya with step by step photos.

Can healthy food be tasty too? Of Course!

Try this easy Multigrain Veggie Daiya Recipe. It is loaded with the goodness of peanuts, sesame, jowar daliya, bajra daliya, wheat daliya and loads of vegetables.

Do try this recipe and don't forget to share your experience with me in the comment section below.

Ingredients:

Moong dal - 1 tablespoon

Jowar daliya - 1 tablespoon

Bajra daliya - 1 tablespoon

Wheat daliya - 1 tablespoon

Salt - to taste

Oil - 1 teaspoon

Peanuts - Handful

Ajwain(Carom seeds) - 1 teaspoon

Jeera(Cumin seeds) - 1 teaspoon

Rai(Mustard seeds) - 1 teaspoon

Ginger - 1 inch

Green chillies - 3-4

Vegetables chopped - 1 carrot, 1 capsicum, 9-10 peas, 7-8 beans

Haldi(Turmeric powder) - 1/2 teaspoon

Tomatoes - 3 medium size

Til(White sesame) - 1 teaspoon

Coriander - 1/2 small bunch

Multigrain Veggie Daliya Recipe Video:

Multigrain Veggie Daliya Recipe:

Heat a kadhai. Dry roast moong dal for about 3-4 minutes on low flame.
Add all three types of daliya. Saute again for about 2-3 minutes until fragrant.
Add these to a pressure cooker. Add some salt and water. The ratio of daliya mixture and water should be 1:3. Here daliya was about 1/3 cup so, I have use 1 cup of water.
Pressure cook it for two whistles. Allow the pressure to release on its own.
Heat oil in a kadhai.
Add peanuts. Saute them on low flame until they turn dark in colour.
Add ajwain, jeera and rai. Saute them for about a minute until fragrant.
Add chopped ginger and green chillies. Saute them.
Now add chopped vegetables, salt and haldi.
Add tomatoes as well. Mix them and let it simmer for about 4-5 minutes until vegetables are a little soft. Do not overcook the vegetables.
Now add boiled daliya. Mix it very well.
Add til and coriander.
Tadaa! Your healthy and tasty breakfast is ready!

Multigrain Veggie Daliya Recipe with step by step photos:

Heat a kadhai. Dry roast moong dal for about 3-4 minutes on low flame.

2. Add all three types of daliya. Saute again for about 2-3 minutes until fragrant

3. Add these to a pressure cooker. Add some salt and water. The ratio of daliya mixture and water should be 1:3. Here daliya was about 1/3 cup so, I have used 1 cup of water.

4. Pressure cook it for two whistles. Allow the pressure to release on its own.

5. Heat oil in a kadhai.

6. Add peanuts. Saute them on low flame until they turn dark in colour.

7. Add ajwain, jeera and rai. Saute them for about a minute until fragrant.

8. Add chopped ginger and green chillies. Saute them.

9. Now add chopped vegetables, salt and haldi. Add tomatoes as well. Mix them and let it simmer for about 4-5 miutes until vegetables are a little soft. Do not overcook the vegetables.

10. Now add boiled daliya. Mix it very well.

11. Add til and dhaniya.

12. Yummy Multigrain Veggie Daliya is ready!

Chilli Paneer Recipe

2017-12-26T08:49:00.000+05:30

Chilli paneer recipe with step by step photos.

Chilli paneer is a famous spicy Indo-Chinese starter. Few people like semi gravy version of chilli paneer while others like the dry version. In this recipe, I have shared both the variations of chilli paneer.

My mumma's chilli paneer recipe is really famous! Chilli paneer is a must in the menu whenever any of my cousin is coming to our place. 😁 So yeah this is my mumma's recipe. Do try this recipe at home and share your feedback.

For making this restaurant style chilli paneer, we need to deep fry paneer coated with cornflour and several sauces. After this we need to coat these paneer cubes with nice Indo-Chinese style gravy.

Here goes the detailed chilli paneer recipe with step by step photos:

Chilli Paneer Recipe

Ingredients:

Paneer - 400 gms

Capsicum - 1 medium size

Onion - 2 medium size

Spring onions - for garnish

Sesame seeds - 1 teaspoon

Garlic - 20-25 cloves

Green chilli- 2-3

Ginger - 2 inch(grated)

Tomato - 2 medium size

Tomato sauce - 1 tablespoon or to taste

Chilli sauce - 1 tablespoon or to taste

Vinegar - 1 teaspoon

Soya sauce - 1 teaspoon

Maida(All purpose flour) - 1 tablespoon

Cornflour - 2 Tbsp

Red chilli powder - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Oil for deep frying

Salt to taste

Chilli Paneer Recipe:

Add Paneer, tomato ketchup, chilli sauce, vinegar, red chilli powder. Close the box and shake it well. All the paneer cubes will get the even coating of sauces.
Add cornflour and maida. Close the box and shake it again. This time all the paneer cubes will be coated with cornflour and maida mixture. If it is coated evenly then paneer cubes won't stick to each other and there will be some extra mixture left. If not, then add more cornflour and maida.
Now paneer is ready for deep frying.
Heat oil in a kadhai and meanwhile cut capsicum and onions. Capsicum and onions should be diced.
Once the oil is hot, deep fry paneer until golden brown.
After paneer deep fry onions and capsicum as well. Be really quick while deep frying onions and capsicums. They should not lose their colour. It will hardly take 3-4 seconds for onion and 5-6 seconds for capsicum.
Keep these deep fried things aside on an absorbent paper.
Now take the mixture that was left after coating paneer cubes. Add chilli sauce, tomato sauce, pepper, vinegar and mix it well. Keep it aside.
Heat about 1 tbsp oil in a pan.
Add grated ginger, chopped garlic and green chillies. Saute it for about a minute.
Add finely chopped tomatoes.
When it becomes mushy, add the mixture prepared in step 8. Consistency will become thicker. If you want to have a little gravy then add some more water. Otherwise, let it become thick.
Add sesame seeds.
Add deep fried paneer, onions and capsicum. Mix everything well on high flame. Cook for about a minute!
Chilli paneer is ready! Garnish it with spring onions or sesame seeds or both! Serve it with fried rice.

Step by Step Chilli Paneer Recipe with Photos:

1. Add Paneer cubes, chilli sauce, tomato sauce, salt, red chilli powder, pepper powder in a box. Close the box and shake it well.

Mixed Paneer cubes, sauces, chilli powder and pepper

2. Paneer is coated with the sauces, pepper and chilli. Now add cornflour and maida. Cover it and shake it well again.

Added Maida and cornflour

3. Paneer should be properly covered with the cornflour and maida mixture. If not, then add more cornflour and maida until properly coated.

Diced onions

Diced Capsicums

5. Now deep fry paneer.

Deep frying coated paneer

6. Deep fry capsicum very quickly. Capsicum should not change its colour. It will take hardly 4-5 second.

Deep frying capsicum

Deep fried capsicum

7. Deep fry onion as well. This will take 2-3 seconds. Be very quick while deep frying onions and capsicum.

Deep frying onions

8. This is how onion should look like after deep frying.

Deep fried onions

9. Save the cornflour, maida and sauces mixture left.

Leftover mixture.

10. Mix Pepper, more chilli sauce, vinegar, soya sauce and tomato sauce.

Added more sauces, pepper and vinegar.

11. Mix everything well. There shouldn't be any lumps. Now, keep this mixture aside.

Mixed well

12. Heat 2 tbsp oil in a pan.

Heating oil

13. Add green chillies, grated ginger and finely chopped garlic. Saute it for a minute oh high flame.

Added ginger, chillies and garlic

14. Add chopped tomatoes. You can skip this if you want to make it really dry.

Added tomatoes

15. Add the mixture that we have prepared in step 11. Mix everything well. You will notice that consistency is becoming thicker. Add some water if you want a little gravy.

Added mixture

16. Add sesame seeds.

Added sesame seeds

17. Add deep fried paneer, capsicum and onions.

Added paneer, onion and capsicums

18. Mix it well and cook on high flame for about a minute. Chilli paneer is ready! Sprinkle some chopped spring onions and sesame seeds to garnish.

Chilli paneer served with fried rice

Recipe Notes:

You can sprinkle some spring onions before serving.
If you don't like thick coating on the paneer cubes then reduce the quantity of maida and cornflour while coating.
You can also use a pinch of Ajinomoto.

Do try this recipe at home I'm sure everyone will love it. If you liked this recipe this recipe then don't forget to share it with your friends and family😊

Makki Atte ka Halwa Recipe | Cornmeal Halwa Recipe

2017-12-19T10:24:00.000+05:30

Makki atte ka halwa with step by step photos.

Winter is here and makki atta is in this season! This halwa is a must try. It is very tasty and easy to prepare. I have used very less ghee. You can increase the amount of ghee. Obviously it will enhance the flavour.

For preparing makki atte ka halwa, we should roast makki atta very well in ghee. Once it becomes fragrant add milk and ensure that there are no lumps. Towards the end add sugar, chopped dry fruits and crushed cardamom. Easy! Isn't it?

Here goes the detailed Makki atte ka halwa with step by step photos.

Ingredients:

Makki ka atta - 1 cup
Ghee - 1/2 cup or as per taste
Milk - 2 cups
Sugar - 1 cup
Cardamom crushed - 1/4 teaspoon
Dry fruits (chopped) - Any

Makki Atte ka Halwa Recipe:

Heat ghee in a non stick kadhai. It is important to use non stick kadhai here otherwise you will end up using double amount of ghee.
Add makki ka atta. Roast it on low flame for sometime until it becomes fragrant and a little dark in colour.
Time to add milk. Don't add all the milk at once. Add little then mix it. Keep on doing this. This will ensure that there are no lumps.
Add sugar and mix it well. You can add a little ghee at this stage too. It is optional.
Add all the chopped dry fruits. Halwa is ready to be served.

Makki Atte ka Halwa Recipe with Step by Step Photos:

1. Heat ghee in a kadhai.

Heating ghee

2. Add makki ka atta.

Added makki ka atta

3. Roast it well on low flame until it becomes dark in colour and becomes fragrant.

Roasted in ghee

4. Add milk slowly and stir it continuously. Ensure that there are no lumps.

Added milk

5. Add sugar and mix well.

Added sugar

6. Add chopped dry fruits.

Added dry fruits

7. Add crushed cardamom.

Added crushed cardamom

8. Makki atte ka halwa is ready!

Makki atte ka halwa is ready!

Recipe Notes:

Amount of ghee can be increased. I have used non stick kadhai which helped me in using less ghee. Adding more ghee will definitely enhance the flavour.
Amount of sugar can also be adjusted as per your taste.
Make sure that there are no lumps while adding milk. Best way to do this is to add milk slowly and stir it continuously.

Do try this recipe at home and if you like this recipe then don't forget to share with your friends and family.

Cheesy Spinach Corn Sandwich

2017-12-12T10:14:00.000+05:30

Cheesy spinach corn sandwich with step by step photos.

Cheesy spinach corn sandwich is a winter special sandwich! As the name says, it is cheesy😋 with a nice flavour of pepper and mixed herbs 😋
Recipe of the stuffing is similar to the white sauce preparation with spinach and corn. Do try this at home. Kids will definitely love this!

Here goes the detailed cheesy spinach corn sandwich recipe with step by step photos...

Ingredients:

Bread slices - 6
Corn kernels - 1 cup
Spinach (Chopped) - 1 medium bunch
Processed cheese - 1/2 cup
Maida(All purpose flour) - 1 Tsp
Milk - 3 tablespoon
Pepper - 1/2 teaspoon
Olive oil or any cooking oil - 1 teaspoon
Mixed herbs - 1/2 teaspoon
Butter - 3 tablespoon or as required
Salt - to taste

Cheesy spinach corn sandwich recipe:

Heat oil and about 1.5 tbsp butter in a pan. It's important to add little bit oil with butter otherwise butter starts burning.
Add maida. Mix it well.
Add corn and spinach. Sauté them for a while.
Now add processed cheese. Keep on mixing it. Cook it for 3-4 minutes on low-medium flame.
The mixture will be very tight at this point. Add milk to make it spreadable.
Keep on mixing everything.
Turn off the flame once it has reached the desired thickness. Add some mixed herbs as well.
Stuffing is ready! Time to prepare sandwiches.
Take two bread slices. Apply butter on one side of both the slices.
Keep the one above another so that butter sides stick together.
Now spread the stuffing on one side.
Heat a pan.
Put the bread with the stuffing first on the pan, the side with butter facing downwards.
Put another slice on this with butter side facing upwards.
Let it roast on a very low flame.
Flip it and roast it from another side as well!
Cheesy spinach corn sandwich is ready! Serve it hot with ketchup or any of your favourite dip😋

Cheesy Spinach Corn Sandwich with step by step photos:

1. Heat oil and about 1.5 tbsp butter in a pan. It is important to add little bit oil with the butter otherwise butter starts burning.

Heating butter + oil

2. Add maida.

Added maida

3. Mix it well.

Roasting maida

4. Add sweet corns. Sauté it for 1-2 minutes.

Tossing corn

5. Add finely chopped spinach.

Added spinach

6. Add salt.

Added salt

7. Add processed cheese.

Added cheese

8. Add black pepper powder.

Added black pepper

9. Add milk and keep on stirring it really well.

Added milk

10. Add grated mozzarella cheese.

Added cheese

11. Add mixed herbs.

Added Mixed herbs

12. Apply butter on one side of the two bread slices.

Applied butter on bread slices

13. Put them one above another so that butter side comes together. This step is just to save the mess while stuffing.

Kept one bread on another with butter sides together

14. Put a generous amount of stuffing. Spread it evenly.

Spread stuffing evenly

15. Put this bread on a hot pan.

Bread on the hot pan.

16. Cover it with second bread slice.

Covered with another bread

17. Roast it well from both the sides. Generous amount of butter + low flame is the key to crispy sandwich 😋

Flipped

18. Serve it hot with your favourite dip.

Beetroot Parantha Recipe

2017-12-05T06:23:00.000+05:30

Beetroot parantha recipe with step by step photos.

Beetroot is a very nutritious vegetable.It is very effective to cure anaemia, blood sugar, cholesterol, helps in weight control, promotes in stronger bones and teeth, increases the level of anti-oxidants, has anti-ageing properties. Woah! In short, it is a must-have.

Now you must be thinking why all healthy things are tasteless!😒 Well, beetroot parantha comes to rescue! Beetroot parantha is just wow in taste as well as in looks.😍😋 In fact, all of my friends who tasted this parantha had the same opinion. Beetroot gives a very bright colour to the parantha which looks great. You should definitely try this recipe! Here goes beetroot parantha recipe with step by step photos.

Beetroot parantha

Ingredients:

Beetroot (Grated) - 1-2 small beetroot
Atta(Whole wheat flour) - 1.5 cups
Water - 0.75 cups
Green chillies - 2
Anardana powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Ajwain(Carom seeds) - 1/2 teaspoon
Oil - 2-3 tablespoon
Salt - to taste

Beetroot parantha recipe:

Dough:

Mix atta, salt and ajwain.
Add about 1/2 Tbsp oil. Mix it well.
Now slowly add water. Knead it to prepare a soft dough.
The dough is ready! Keep it aside.

For Stuffing:

Heat oil in a pan.
Add grated beetroot.
Add salt, green chillies, anardana powder, garam masala and coriander powder.
Mix everything well. Let it cook on medium-high flame for about 6-7 minutes.
You will notice that beetroot will become a little dry. Press it with the back of the spatula. If the juice is not coming out then stuffing is ready!
Spread it on a plate. Let it cool down for about 15-20 minutes.

Rolling and shaping paranthas:

Take a lemon sized section of dough.
Make bowl kinda shape. Fill the stuffing. Don't stuff too much otherwise it will be difficult to shape and roll paranthas.
Close it. Now roll it with light pressure. Use atta for dusting.

Roasting Paranthas:

Heat a tawa.
Put rolled parantha on the hot tawa.
You will see some bubbles and the side facing upwards will become darker. This is the time when you should flip the paranthas.
Apply oil on this side now. Flip it again and apply oil on the other side as well.
Make sure that the parantha is roasted well from both the sides.

Beetroot Parantha Recipe with Step by Step Photos:

1. Mix atta, ajwain and salt.

Mixing atta, ajwain and salt

2. Add oil. Mix it well.

Added oil

3. Add water to prepare the dough.

Added water

4. The dough is ready. Keep it aside.

Dough is ready

5. Heat oil in a kadhai.

Heating oil

6. Add grated beetroot. Saute it a little.

Add grated beetroot

7. Add anardana, salt, garam masala and dhaniya powder.

Added spices(ananrdana, garam masala and dhaniya powder) and salt

8. Add chopped red chillies. Mix everything well. Let it cook for another 5-6 minutes on medium-high flame. It should become dry.

Add chopped green chillies

9. Stuffing is ready. Spread it on a plate. Let it cool down for about 15-20 minutes.

Stuffing is ready

10. Take a lemon sized section of the dough.

A section of dough

11. Shape it like a bowl with the help of your fingers. Fill about 1/2 Tbsp stuffing. You can alter the amount of stuffing as per your choice. Don't stuff a lot otherwise rolling paranthas will become difficult.

Stuffed

12. Close it as shown in the image below.

Closing it

13. Now start rolling it slowly with very less pressure.

Ready for rolling

14. Parantha is ready to be roasted.

Ready for roasting

15. Transfer it to a hot tawa.

Roasting

16. Flip it when it starts bubbling. Apply some oil this side.

Roasting

17. Flip it again. Apply oil this side as well.

Applied oil. Roasting.

18. Cook it well from both the sides.

Beetroot Parantha is ready!

19. Paranthas are ready! Serve it hot with beaten curd, chutney or ketchup.

Beetroot parantha

Recipe Notes:

Don't turn off the flame until the stuffing becomes really dry.
Don't stuff too much stuffing in the paranthas otherwise, it will become difficult to roll.

Peanut Ladoo Recipe

2017-12-01T10:36:00.000+05:30

Peanut Ladoo Recipe with step by step photos.

Peanut Ladoo Recipe is a super duper healthy recipe. Peanut ladoo has three ingredients. Peanuts, jaggery and cardamom. Peanut and jaggery both are superfoods, especially during winters. Peanuts are loaded with good fats so it makes your tummy feel full very quickly. Jaggery acts as a detox and aids in digestion. You will get approximately 70 calories by consuming one ladoo! So yes these Ladoos will help you in maintaining weight as well! Peanuts also contain monounsaturated fatty acids. They help in maintaining the glowing skin and create a balance between good and bad cholesterol in the body.

Peanut Ladoo Recipe is the simplest ladoo recipe. The reason I am calling it simplest is that it requires minimal cooking and minimal work for hands as well. Roasted Peanuts are blended with powdered jaggery and cardamon. This mixture is used for shaping ladoos. Yup, it is that easy! The mixture will start combining in the blender only. So, of course, its very very easy to shape peanut ladoos.

Easy quick recipe + so many health benefits! Its definitely a must have during this winter. Do try this recipe at home and don't forget to share it with your loved ones.

If you are looking for more ladoo recipes then check out Coconut Ladoo Recipe, Besan Ladoo Recipe and Boondi Ladoo Recipe.

मूंगफली के लड्डू रेसिपी हिंदी में पढ़ें

Here goes step by step Peanut Ladoo Recipe..

Servings: 7 Bite-size peanut ladoos

Ingredients:

Peanuts(Moongphali) - 1/2 Cup
Jaggery(Gud) - 1/4 Cup (Grated)
Cardamom(Elaichi) - 3-4

Peanut Ladoo Recipe:

Dry Roast peanuts on low flame.
Let it cool down. Deskin it when it is warm and not so hot.
Put it in a blender with jaggery and cardamom seeds.
Blend it for about 8-10 seconds. Stop for a while. Repeat it until the mixture starts combining.
Take some mixture in your hands and start shaping them into round bite-size balls.

Peanut Ladoo Recipe with step by step photos:

1. Take 1/2 cup Peanuts.

Peanuts

2. Dry roast them on low flame.

Roasting Peanuts

3. Deskin peanuts.

Roasted de-skinned peanuts

4. Put Peanuts in a blender.

Roasted peanuts in blender

5. Add grated jaggery.

Added grated jaggery

6. Add cardamon seeds.

Added cardamom seeds

7. Blend for 8-10 secs. Stop for a while.

Mixture after blending for the first time

8. Blend it again. The mixture will start combining.

Mixture after blending the second time

9. Transfer it to a plate.

Mixture is ready

10. Start shaping ladoos.

Shaping Ladoos

11. Ladoo is ready!

Ladoo is ready!

12. Similarly, shape all the ladoos.

Peanut Ladoos

Store it in an airtight container. The shelf life of this Peanut Ladoo is really good you can easily keep it for 2-3 months.
Don't forget to share your experience with me in the comment section below.

Coconut Laddu Recipe

2017-11-24T09:15:00.002+05:30

Coconut Laddu Recipe with step by step photos.

Coconut is a very versatile ingredient. It can be used in several ways for both savoury and sweets. Coconut laddu recipe is one of the simplest and delicious coconut recipes that I can think of. It is prepared with just three core ingredients i.e., coconut, sugar and milk. In this coconut laddu recipe, I have added cardamom and cashews apart from the three core ingredients. You can experiment with the dry fruits. Melon seeds also taste good with coconut laddus. You can also give it a twist by adding rose or pista or any other flavour of your choice!

Here goes the detailed step by step coconut laddu recipe...

Coconut Laddu Recipe

Servings: 30 Laddus(Medium size)

Ingredients:

Coconut - 4
Milk - 500ml
Sugar/jaggery - 3/4 cup or to taste
Dry fruits(Any) - Handful
Cardamom (Elaichi) Powder - 1/2 Tsp

Coconut Laddu Recipe:

Blend roughly chopped coconut. Don't add water. You can also use desiccated coconut or grate fresh coconut.
Put it in a kadhai. Add milk.
Cook it on medium flame. Stir occasionally. This will take more than 30 minutes.
Stir often when the milk thickens.
Add dry fruits and Cardamom(elaichi) powder. In this recipe, I have added cashews only. However, you can add any dry fruit of your choice. Melon seeds also taste very good with these laddus.
Press this mixture with the back of the spatula. Check if milk is coming out. If no then good to go otherwise keep on stirring it until mixture is really dry. Make sure that you don't hurry for this step. If mixture will not become dry then it will become impossible to shape laddus.
Once the mixture is dry, transfer it to a plate. Spread it. Let it cool down a bit.
Once your mixture is slightly cool and you are comfortable working with it, then start shaping laddus.
For this, you need to take some mixture. Press it really tight first then start giving it round shape.
Laddus are ready! Don't forget to share it with your loved ones :)

Coconut Laddu Recipe with step by step photos:

Blend roughly chopped coconut. Don't add water. You can also use desiccated coconut or grate fresh coconut.

Roughly chopped coconut
Put it in a kadhai.

Grated coconut in kadhai
Add milk.

Added milk
Cook it on medium flame. Stir occasionally. This will take more than 30 minutes. Stir often when the milk thickens.

Reducing milk
Add sugar. You can also use jaggery powder instead of sugar.

Added sugar
Add dry fruits. In this recipe, I have added cashews only. However, you can add any dry fruit of your choice. Melon seeds also taste very good with these laddus.

Added cashews
Add elaichi powder. Mix it well. Press this mixture with the back of the spatula. Check if milk is coming out. If no then good to go otherwise keep on stirring it until mixture is really dry. Don't hurry for this step. If the mixture is not dry then it will become impossible to shape laddus.

Added elaichi powder
Once the mixture is dry, transfer it to a plate and spread it. Let it cool down a bit.

Transferred to a plate for cooling
Once your mixture is slightly cool and you are comfortable working with it, then start shaping laddus. For this, you need to take some mixture. Press it really tight first then start giving it round shape.

Shaping Laddus
Laddus are ready! Don't forget to share it with your loved ones.😀

Coconut Laddus are ready!

Recipe Notes:

The mixture should be very dry before you start making laddus.
If you are using jaggery instead of sugar then add it towards the end of the process. Otherwise, milk might curdle after adding jaggery. Amount of sugar or jaggery can be adjusted as per taste.
Stir often when the milk thickens.
Quantity of sugar/jaggery can be altered as per taste.

Rava uttapam Recipe | Sooji Uttapam Recipe

2017-11-21T10:00:00.001+05:30

Rava uttapam recipe

Rava uttapam recipe with step by step photos.

Rava uttapam recipe is a very simple yet delicious recipe. It is a lazy recipe. Just soak rava for 3-4 hours. or maybe overnight. chop your favourite vegetables and start preparing uttapams! Unlike other dosa/cheela, you don't need to soak dal/rice for few hours then grind it and then ferment the batter before you can actually prepare it!

I usually prepare it next day after preparing Paneer. Rava/Sooji can be soaked in the water left after preparing paneer. Otherwise, rava can be soaked in curd and water. A lot of vegetables are added which takes its nutrition to another level. Vegetables like onion, tomato, carrot, capsicum, cabbage, spinach and even beetroot go really well with rava uttapam. You can also add grated Paneer. Try adding the different combination of vegetables and let me know which one is your favourite in the comment section below.

Here goes the detailed rava uttapam recipe with step by step photos...

Servings: 4-5
Ingredients:
Sooji/Rava(Semolina) - 2 cup
Curd - 1 cup
Water - 2 cups
Salt - to taste
Oil - 1.5 - 2 Tbsp
Vegetables (Any) - 1 - 1.5 cup

Coriander leaves - 1 small bunch (chopped)
Carrot - 1 (grated)
Spinach - 1/2 bunch (chopped)
Capsicum - 1 small size (finely chopped)
Tomato - 1-2 medium size (finely chopped)
Onion - 1 medium size (finely chopped)

Rava Uttapam Recipe:

Soak rava with curd and water for 3-4 hours.
Now, add salt. Batter is ready for the first method

For both the methods it is important that the pan should be warm, not hot. If you are finding it difficult to spread the batter then your pan is too hot. For cooling it you can wait after each uttapam and rub onion/potato on your pan.

Method 1:

Heat a non-stick pan. Put 1/4 tsp of oil and use a napkin to spread it evenly.
Put 1.5 or 2 Tbsp of batter at the centre of the pan.
Spread it in the circular motion. Just like Dosa.
Sprinkle vegetables. Press them slightly on the uttapam.
Once the colour of the batter is dark and the corners are little brown, you can flip it. Apply some oil. Roast it from both the sides. The flame should be medium-high.
Rava uttapam is ready!

Method 2:

Mix all the vegetables in the batter itself.
Put 1.5 or 2 Tbsp of batter at the centre of the pan.
Spread it in the circular motion. Just like Dosa.
Once the colour of the batter is dark and the corners are little brown, you can flip it. Apply some oil. Roast it from both the sides. The flame should be medium-high. Rava uttapam is ready!

Rava Uttapam Recipe with Step by Step Photos:

1. Take 2 cups of rava.

2 cups of rava

2. Add 1 cup of curd.

Added curd

3. Add 2 cups of water.

Added water

4. Mix everything well. Soak it for 3 to 4 hours.

Soaked for 3 to 4 hours

5. Add salt.

Added salt

6. Heat a pan. Add 1/4 tsp oil. Spread it evenly.

Applied oil on a little hot pan

7. Spread the batter and sprinkle the chopped vegetables. Apply oil and roast it from both the sides. Uttapam is ready!

Spread the batter evenly and sprinkle the chopped vegetables.

8. For the second method, we can simply mix all the vegetables in the batter itself.

Added vegetables in the water

9. The batter is ready.

Batter is ready

10. Same as method 1, heat a pan. Spread oil evenly. Then spread the batter. It won't be as even as it was in method 1.

Spread uttapam on the pan

11. Apply oil and flip it. Roast it well from both the sides.

Flipped uttapam

12. Uttapam is ready. Serve it hot with your favourite chutney or ketchup.

Rava Uttapam Recipe

Recipe Notes:

Use the finest quality of rava.
Use a non-stick pan.
Instead of soaking it in curd and water, you can also use the water left after making Paneer.
Make sure that the pan neither too hot nor too cold while spreading the batter. If it is too hot then you will not be able to spread the batter evenly. If it is not at all hot then you will not be able to flip it easily.
You can sprinkle some water on the pan after spreading the batter. Cover it and cook on medium-low flame. You can avoid using oil completely. Uttapam will be soft and you can prepare it without a single drop of oil.

Pav Bhaji Recipe

2017-11-17T07:10:00.000+05:30

Pav bhaji recipe with Step by Step Photos.

Pav bhaji is very famous fast food from Maharashtra. Vegetables are boiled and mashed then they are cooked with pav bhaji masala. Lime juice, fresh coriander and onions are sprinkled on the Bhaji. It is then served with soft pav toasted in butter.

Pav bhaji masala is the hero in this recipe. I have shared the recipe for pav bhaji masala as well. Although pav bhaji masala is readily available in the market, I would highly recommend that you prepare it at home. Its much more hygienic and can be prepared very quickly. Above all, nothing can match the flavour of freshly prepared masala.

You can prepare and store this masala as well. Make sure that it is in an airtight container. Use a clean and dry spoon everytime. Increase the quantities of whole spices proportionally to prepare this masala in large quantity.

So, Here goes the detailed Pav Bhaji Recipe...

Pav Bhaji Recipe

Servings: 5-6

Ingredients:

Pav bhaji masala:

Corriander seeds(Dhaniya) - 1 Tsp

Cumin seeds(Jeera) - 1/2 Tsp

Fennel seeds(Saunf) - 1/3 Tsp

Cloves - 3

Bay leaves - 1.5

Dried red chillies - 2

Peppercorns - 7-8

Cinnamon - 1 inch

Black salt - 1/4 tsp

Dry Mango powder(Aamchur powder) - 1/2 tsp

Pav Bhaji:

Potatoes - 2 (Medium size)

Cauliflower(roughly chopped) - 1 cup

Carrots - 2

Peas - 100gm

Tomatoes - 3-4 (Medium Size)

Onion - 2 (Medium Size)

Green chillies - 2

Capsicum - 2 medium size

Butter - 2 Tbsp

Pav - 10-12

Oil - 1Tsp

Pav bhaji Recipe:

Pav Bhaji Masala:

Dry roast all the whole spices - Coriander seeds, Cumin seeds, dried red chillies, bay leaves, cinnamon, fennel seeds, peppercorns, cloves.
Grind it to a coarse powder.
Add Black salt and Dry Mango (aamchur) powder.
Grind it to a fine powder. Pav bhaji masala is ready!

Bhaji:

Pressure cook cauliflower, potatoes, carrots and peas.
Heat oil and butter in a kadhai.
Add chopped onions and slit green chillies. Saute them for about a minute.
Add tomatoes and capsicum.
Add pav bhaji masala, turmeric and salt.
Mix everything well. Cook it on medium flame until its mushy.
Add boiled vegetables.
Mix and mash them well.

Pav bhaji Recipe with Step by Step Photos:

1. Take all the whole spices - Coriander seeds, Cumin seeds, dried red chillies, bay leaves, cinnamon, fennel seeds, peppercorns, cloves.

Whole Spices for Pav Bhaji Masala

2. Dry roast them.

Dry roasting whole spices

3. Grind them.

Grinding whole spices

4. Add black salt and Dry mango (aamchur) powder.

Added powdered masalas

5. Grind it to a fine powder. Pav bhaji masala is ready!

Pav bhaji masala is ready

6. Boil roughly chopped vegetables - Potatoes, cauliflower, peas and carrots.

Boiling roughly vegetables

7. Heat oil and butter in a kadhai. Butter burns very quickly if you are heating it alone.

Heating butter and oil

8. Add finely chopped onions and slit green chillies.

Added onions and green chillies

9. Add capsicum and tomatoes.

Added tomatoes and capsicum

10. Add turmeric powder, salt and pav bhaji masala(Prepared in step 5).

Added salt, turmeric and pav bhaji masala

11. Add boiled vegetables. Mix everything well. Mash it with the back of your spatula. Cook it for a minute.

Added boiled vegetables

12. Save the excess water after adding boiled vegetables.

Saved Vegetable Stock

13. Add the vegetable stock now. Amount of vegetable stock you want to add depends on how much thick you want your bhaji to be.

Added vegetable Stock

14. Cook it and keep on mashing it. Bhaji is ready!

Cooking and mashing vegetables

15. Time to roast pav with butter.

Roasting Pav with butter

16. Roast it from both the sides.

Roasting Pav from another side

17. Pav bhaji is ready! Add some lime juice and sprinkle some chopped onions and fresh coriander leaves before serving!

Pav bhaji is ready!

Do try this recipe and share your experience with me in the comment section below.

Mooli Parantha Recipe

2017-11-14T09:15:00.001+05:30

Mooli parantha recipe with step by step photos. How to make mooli parantha.

Mooli(radish) parantha is one of the most common breakfast during winters. It can be prepared quickly. The only effort here is to grate the radish. Radish is grated then seasoned with carom seeds (Ajwain) and salt. The dough is prepared using this radish and atta. Then the paranthas are rolled and roasted with butter or ghee or just refined oil. This tasty parantha is served with beaten curd or tomato chutney. You can have it with any chutney or even ketchup.

Read detailed Mooli parantha recipe below:

Mooli Parantha Recipe

Ingredients:

Radish - 3-4
Ajwain(Carom seeds) - 1/2 tsp
Coriander leaves (Chopped) - 1 Tbsp
Atta - 2 cups (add more if required)
Salt - to taste
Oil- 2-3 Tbsp

Mooli parantha recipe:

Grate radish.
Add salt, ajwain and coriander leaves. Keep it aside for 10-15 minutes.
Add atta and prepare a dough. Don't add all the atta at once. Keep on adding and mixing atta. Don't use additional water for preparing the dough.
Grease it with a little oil and punch it a little more.
Take a section of the dough. Roll it with help of a rolling pin. Use atta for dusting.
Put it on a hot pan.
Flip it when bubbles start appearing on one side.
Brush some oil on this side. Flip it again. Apply oil on the other side as well. Flip it again.
Parantha is ready. Serve it hot with your favourite chutney or curd or just ketchup!

Mooli parantha recipe with step by step photos:

1. Grate Mooli. Add salt and ajwain.

Grated radish + Salt + Ajwain

2. Add coriander leaves as well. Mix everything well.

Added coriander leaves

3. Time to add atta. Don't add all the atta at once.
Add some atta. Mix it. If you need more atta to prepare the dough then add it. Make sure that you don't need water to prepare the dough.

Added Atta

4. The dough is almost ready.

Prepared dough

5. Grease your palm with some oil. Apply it to your dough. Punch it a little more. That's it!

Mixing some oil

6. Time to roll paranthas now. Take a small section of the dough.

Section of dough

7. Roll it with rolling pin. Use atta for dusting.

Rolled it

8. Put it in a hot pan. Flip it when bubbles start appearing on one side.

Roasting on hot pan

9. Brush some oil on this side. Flip it again. Apply oil on the other side as well. Flip it again.

Flipped and applied oil

10. Parantha is ready. Serve it hot with your favourite chutney or curd or just ketchup!

Mooli Parantha

Bharwan Bhindi Masala Recipe | Stuffed Bhindi Masala Recipe

2017-11-10T08:00:00.000+05:30

Bhindi masala recipe or stuffed bhindi masala recipe with step by step photos.

Bhindi is one of the "green vegetable" that most of the people like. There are several ways to prepare bhindi like aloo bhindi or besan wali bhindi or just a simple bhujiya or bhinda masala or dahi bhindi.. The list is really long!

Bhindi Masala recipe can be prepared in two ways either with or without besan. In this recipe I have not used besan. If you would like to see that recipe too, then let me know in the comment section below. I will be happy to share that as well.

So, basically in this recipe we will dry roast some whole spices and grind them with some powdered spices. This spice mixture is then stuffed into the slit bhindis. Stuffed bhindi is cooked with ginger, onion and chillies! Sounds yummy!!! Right?

Read the detailed bharwan bhindi masala recipe below.

Bharwan Bhindi Masala

Servings: 2
Cooking Time: 15 minutes
Prepration Time: 20 minutes
Total Time: 35 minutes

Ingredients:

Bhindi - 250gm
Onion - 1
Ginger - 1 inch
Chillies - 2-3
For stuffing:
Cumin Seeds - 1tsp
Corriander Seeds - 1tsp
Dried Red Chillies - 2
Haldi (Turmeric Powder) - 1/4 tsp
Aamchur Powder(Dry mango powder) - 1/2 tsp
Asafoetida - 1 pinch
Salt to taste

Bharwan Bhindi Masala Recipe:

Prepare Stuffing Masala:

Dry roast cumin seeds, coriander seeds and dried red chillies.
Let it cool down for about 5 mins.
Grind it with turmeric powder, salt, asafoetida, aamchur powder and red chilli powder.
Prepare a coarse powder and keep it aside.

Stuff Bhindis:

Cut Bhindi into 2-3 inch long pieces.
Slit them.
Fill the prepared stuffing masala with the help of a spoon.
Keep the remaining masala aside.

Cook Stuffed Bhindi:

Heat oil in a kadhai.
Add cumin seeds and dried red chilli. Let it splutter.
Add grated ginger and chilies.
Add onions. Saute it for about 2 minutes.
Add Stuffed bhindis.
Add remaining masala too.
Cover it and allow it to cook on low flame. Keep on tossing it every minute. This will take about 10-15 minutes.
Bharwan Bhindi Masala is ready! Garnish it with fresh coriander leaves.

Bharwan Bhindi Masala Recipe with Step by Step Photos:

Prepare Stuffing masala:

1. Dry roast cumin seeds, coriander seeds and dried red chillies.

Dry roasting whole spices

2. Grind roasted spices with turmeric powder, salt, asafoetida and dry mango powder.

Grinding roasted whole spices with powdered spices

3. Stuffing is ready! Keep it aside.

Stuffing is ready!

Stuff bhindis:

1. Cut Bhindi into 2-3 inch long pieces.

Cut bhindi

2. Slit them.

Slit it

3. Stuff it with the prepared masala.

Stuff it in bhindi

Bhindi is stuffed

Save leftover stuffing

Cook Stuffed Bhindi:

1. Heat oil in a kadhai.

Heat oil

2. Add cumin seeds and dried red chillies.

Add jeera and red chillies

3. Add grated ginger and slit chillies.

Add grated ginger and chillies

4. Add sliced onions.

Add onions

5. Add stuffed bhindis.

Add stuffed bhindi

6. Add leftover masala too. Cover it and cook it on low flame for about 10-15 minutes. Keep on tossing it every minute.

Add leftover masala

7. Bharwan Bhindi Masala is ready! Garnish it with fresh coriander leaves.

Bharwan Bhindi Masala is ready!

Recipe Notes:

Bhindi should be cooked on low flame.
Keep on tossing the bhindis every minute while cooking.

Besan Ladoo Recipe

2017-11-07T08:00:00.000+05:30

Besan Ladoo recipe or Besan k laddu recipe with step by step photos. Learn how to prepare besan ladoo at home with step by step photos.

Besan ladoos are one of the most popular ladoos! They are very tasty and can be prepared for any festival or occasion.

Besan Ladoo recipe involves roasting besan first then adding ghee. It is roasted on low flame again. After that powdered sugar and dry fruits are added. This mixture is cooled down. Then the ladoos are shaped. It takes very less effort to shape ladoos if the besan is roasted well before adding ghee.

Here goes detailed Besan Ladoo Recipe with step by step photos...

Besan Ladoo

Ingredients:

Besan(gram flour) - 2 cup(1 cup = 250ml)
Ghee - 1/2 cup or add more if required
Sugar(Powdered sugar or boora) - 1 cup
Cashews - 7-8
Elaichi Powder (Green Cardamom Powder) - 3-4

Besan Ladoo Recipe:

Dry roast besan for 4-5 minutes on low flame. It will start turning a little dark.
Add ghee and mix it very well. Keep on stirring it frequently.
It should be roasted on low flame only. Besan should be roasted until it starts giving a nutty fragrance and the ghee separates. Without these two signs don't jump to the next step.
Once you are sure that besan is roasted well then turn off the stove.
Add powdered sugar or boora. Mix is very well. Make sure that there are no lumps.
Now spread this mixture on a plate so that it cools down quickly.
Add some chopped cashews and cardamom powder. You can add any other dry fruit of your choice as well.
Mix it well.
Once the mixture is at room temperature then you can start preparing ladoos.
Take the mixture in small quantity and start giving it a round shape.
Store it in a air tight container.

Besan Ladoo Recipe with Step by Step Photos:

1. Dry roast besan on low flame.

Dry roasting besan

2. Stir it continuously until the colour changes.

Besan has turned slighty golden brown

3. Add ghee.

Added ghee

4. Mix it well.

Mixed it well

5. Roast it until it gives nutty fragrance and separates ghee.

Besan is roasted well

6. Turn off the stove and add powdered sugar or boora. Mix it well. Ensure that there are no lumps.

Added powdered sugar

7. Spread it on a plate so that it cools down quickly.

Transferred to a plate. Allowing it to cool down.

8. Add cardamom powder and chopped cashews. You can add any other dry fruit as well. Mix it well.

Added Cashews and Elaichi powder

9. Take the mixture in small quantity and start giving it a round shape.

Shaping Ladoos

Made medium sized round ball

10. Ladoos are ready! Store them in a air tight container.

Besan ladoos are ready!

Recipe Notes:

1. Besan should be roasted on low flame only.

2. Its important to dry roast the besan first. Otherwise it will be difficult to shape the ladoos.

3. Do not add sugar until the ghee sepeares.

4. Turn off the stove before adding sugar.

5. Make sure that the mixture is not so hot before you start shaping the ladoos.

Naan Recipe | Butter Naan Recipe | How to make naan at home

2017-11-03T08:00:00.000+05:30

Naan recipe on tawa with step by step photos. Learn how to prepare naan at home with step by step photos.

Naan is a very popular restaurant dish. It is prepared in a tandoor. Due to this reason, most of the people don't prepare it at home. So today I will be sharing naan recipe that can be easily prepared at home on a tawa!

Read the detailed recipe with step by step photos below.

Ingredients:

Maida - 2 cups

Curd - 3/4 cup add more if required

Baking soda - 1/2 Tsp Baking soda

Salt - to taste

Butter - 1 Tbsp (Optional)

Naan recipe:

Dough:

Mix maida, baking soda, salt and curd.
Initially, add a little curd. Knead it. Add more curd whenever required. I have not used water for kneading it.
Prepare a soft dough.
Keep it aside in a container for at least 2 hours. It will be great if you can place it in sunlight.

Naan:

Take a small section of the dough.
Roll it in oval/round shape. Use maida for dusting.
Heat a tawa.
Brush water on one side of the naan.
Place naan on the tawa with waterside facing downwards. Press it a little. It will ensure that naan sticks to the tawa.
Flip the tawa on the gas stove and let it cook directly on the flame. Make sure that the flame is high. Refer the images below for this step.
Keep the tawa on the stove once naan is cooked.
Apply some butter. This step is optional.
Scrape naan from the tawa.
Naan is ready! Serve it hot with your favourite curry😋

Naan recipe with Step by Step Photos:

1. Mix maida, baking soda, salt and curd.

Mixing maida, curd, salt and baking soda

2. Prepare a soft dough. Add little curd initially. Knead it. Add more curd whenever required.

Prepared soft dough

3. Keep it aside for at least 2 hours. It will be great if you can keep it in sunlight.

Kept in sunlight.

4. Take a section of dough.

Section of dough

5. Roll it in oval/ round shape. Use maida for dusting.

Rolled it in oval shape

6. Brush water on one side.

Brushing water

7. Place it on hot tawa with wet side facing downwards.

Naan on tawa

8. Flip tawa on the gas stove.

Flipped Tawa

9. Naan will start bubbling.

Roasting naan

10. It will start getting brown spots. Keep on moving the tawa so that it is roasted evenly.

Roasting naan

11. Place the tawa back on the gas stove. Brush some butter then scrape it from the tawa.

Applying butter

12. Naan is ready! Serve it with your favourite curry.

Recipe Notes:

Do not use a non-stick pan. It is important for the naan to stick to the tawa otherwise it will fall on the stove.
Apply a generous amount of water on one side of the naan.
Press it gently after keeping it on tawa.
What if after doing all this also if your naan falls on the stove? Well, don't panic. Use a pair of tongs to roast it well! 😁

I think this covers all the problems that might come during the preparation of naans. Still, if you have any doubt or you are facing any difficulty while preparing naans at home then please let me know in the comment section below.

Don't forget to share your experience with me. 😄

Chana Dal Parantha Recipe

2017-10-31T09:15:00.000+05:30

Chana dal parantha recipe with step by step photos.

Chana dal parantha is super duper wholesome breakfast. It is loaded with proteins. Chana dal's unique texture and flavour make it so different from rest of the paranthas.

Chana dal parantha can be prepared in two ways. First one is to stuff dal in paranthas, the second one is to knead the dough with chana dal. Both of them taste so good! It is one of the best ways to use leftover dal as well.

For this chana dal recipe, chana dal is soaked for 3-4 hours. Then pressure cooked and seasoned with some spices. This spicy chana dal mixture is then stuffed in the paranthas. Paranthas are roasted then served with beaten curd or chutney or achar or maybe just ketchup!

Here goes the step by step chana dal recipe with Photos.

Ingredients:

Chana dal - 1 cup

Turmeric powder - 1/4 Tsp

Jeera - 1/2 Tsp

Asafoetida - 1 pinch

Dried red chilli - 1

Ginger - 1 inch

Garlic - 3-4 cloves

Green chillies - 2-3

Onions - 1 medium size

Whole wheat flour (Atta) - 3 cups

Salt - to taste

Oil - 1-2 Tsp

Chana dal recipe:

For Stuffing:

Soak chana dal in lukewarm water for 3-4 hours. For 1 cup of dal add at least 3 cups of water.
Add turmeric powder and salt in soaked chana dal.
Pressure cook chana dal for 2 whistles on high flame then simmer it for 4-5 minutes on low flame. Let the pressure release on its own.
Dal is very well cooked now!
Strain all the excess water. Dal should be really dry for stuffing. Don't throw the water. We will use it for kneading the dough.
Heat oil in a Kadhai.
Add jeera(Cumin seeds), dried red chilli and heeng (asafoetida). Let it splutter.
Add grated ginger, finely chopped green chillies and garlic. Sauté it a little.
Add finely chopped onions, dhania powder (coriander powder), jeera powder(Cumin powder) and red chilli powder. Sauté it until onions turn translucent.
Add dal. Mash it with the back of your spatula.
Add Kasuri methi. Mix it well.
Stuffing is ready! Keep it aside in a bowl so that it cools down quickly.

For Dough:

Mix atta and the water left after cooking dal.
Prepare a soft dough.

Shaping Chana Dal Parantha:

Take two lemon sized sections of dough.
Roll them a little.
Spread the stuffing on one of them.
Cover it with another one.
Seal the sides tightly.
Now roll it as big as a normal parantha. Use dry atta for dusting.
Parantha is ready to be roasted.

Roasting Chana Dal Parantha:

Put it on a hot pan.
You will start noticing few bubbles, this is the time to flip it.
Brush some oil on this side.
Flip it again.
Brush some oil this side as well.
Flip it again.
Parantha is ready!

Serve it with beaten curd or chutney or ketchup!

Chana dal recipe with step by step photos:

1. Soak chana dal in lukewarm water.

Soaked Chana Dal

2. Add turmeric and salt. Pressure cook it for 2 whistles on high. Then simmer it on low flame.

Added turmeric powder and salt

3. Dal is cooked. It is important that dal should be dry for stuffing. So we should strain excess water.

Cooked dal

4. Strain excess water using a strainer.

Strain water

5. Save the water for kneading the dough.

Save extra water for dough

6. Time to season dal with some spices. Heat oil in a kadhai.

Heating oil

7. Add cumin seeds(Jeera), asafoetida(Heeng) and dried red chilli.

Added jeera powder, dried red chilli and asafoetida

8. Add grated ginger, chopped garlic and green chillies.

Added ginger, green chillies and garlic

9. Add finely chopped onions.

Added chopped onions

10. Add coriander powder(dhania powder), cumin powder (Jeera powder) and red chilli powder. Sauté it until onions are not translucent.

Added Dhaniya powder, jeera powder and red chilli powder

11. Add cooked dal. Mix and mash it well.

Added dal

12. Add Kasuri Methi. Mix it well.

Added Kasuri methi

13. Mix leftover water and atta. Don't add all the water at once, add it as required. For 3 cups of atta, you will need approx 1 cup of water.

Mixing atta and leftover water

14. The dough is ready!

The dough is ready!

15. Take a small section of dough.

A section of the dough

16. Roll it a little.

Rolled a little

17. Prepare two such sides for parantha.

Two rolled side

18. Spread dal mixture on one.

Spread chana dal mixture

19. Cover it with another.

Cover it with another

20. Roll it thin.

Roll it thin

21. Put it on a hot pan.

On hot tawa

22. Flip it once you start noticing bubbles.

Flipped

23. Brush some oil.

Applying oil

24. Flip it again. Brush some oil on this side as well.

Applying oil on another side as well

25. Parantha is ready!

Parantha is ready!

Upma Recipe

2017-10-27T05:34:00.000+05:30

Upma recipe with step by step photos.

Upma is an impeccable combination of health and taste. It is loaded with the goodness of ghee, peanuts, pulses, cashews and lots of vegetables!!! Moreover, it is so easy to prepare upma. When you are running out of time then this upma recipe will be your saviour. It can be prepared without adding loads of vegetables too. However, adding vegetables is always a better option😀

Read the detailed upma recipe below.

Upma Recipe

Ingredients:

Rava(Finest one) - 1 cup

Peanuts - Handful

Chana dal - 1/2 Tsp

Urad dal - 1/2 Tsp

Mustard seeds - 1/4 tsp

Curry Leaves - 5-7

Ginger - 1 inch

Green chillies - 2-3

Onion - 1 (Medium Size)

Tomato - 1 (Medium Size)

Cashews - 5-6

Ghee - 1 Tsp
Salt - to taste
Turmeric Powder(Optional) - 1/4 Tsp

Vegetables:

Carrot - 1

Peas - handful

Beans - 6-7

You can add some other vegetables like corn or capsicum too. You can also increase or decrease the quantity of vegetables as per your taste.

Upma Recipe:

Dry roast rava for about 2-3 minutes on low flame. Keep on stirring it continuously.
Heat oil in a kadhai.
Add Peanuts. Let it become a little dark in colour.
Then add Chana dal. When it starts changing its colour then add Urad dal.
When chana dal and urad dal start giving nice aroma and become golden brown in colour then add Mustard seeds. Let them splutter.
Add Curry leaves.
Immediately add grated ginger and finely chopped green chillies. Sauté it for few seconds.
Now add finely chopped onions.
Add turmeric powder. This step is optional. I have not used it in this recipe.
Add chopped vegetables. I have used carrots, beans and green peas. You can add other vegetables too.
Saute them for about 2 minutes. Lastly add tomatoes.
Its time to add water. Ratio of rava and water is 1:3. For one cup of rava, add 3 cups of water.
Let it boil.
Meanwhile heat ghee in tadka pan. Add cashews. Roast it in ghee until it turns golden brown.
Add this to your upma.
Now its time to add rava. Add it slowly. Keep on stirring it continuously while adding rava. Ensure that there are no lumps.
You will see that all the water is absorbed after adding rava.
Cover it and let it cook on low flame for 2-3 minutes.
Upma is ready!

Upma Recipe with Step by Step photos:

1. Dry roast rava.

Dry roasting rava

2. Heat oil.

Heating oil

3. Add peanuts. Saute it on low flame.

Added peanuts

4. As soon as peanuts start changing their colour, add chana dal.

Added chana dal

5. When chana dal also becomes slightly golden brown add urad dal.

Added urad dal

6. Add mustard seeds. Let them splutter.

Added mustard seeds

7. Add curry leaves.

Added curry leaves

8. Add grated ginger and finely chopped green chillies.

Added ginger and green chillies

9. Add finely chopped onions.

Added onions

10. Add chopped vegetables. I have added carrots, beans and peas. You can add other vegetables as well.

Added chopped vegetables

11. Add salt.

Added salt

12. Add tomatoes.

Add tomatoes

13. Add water. Ratio of rava and water is 1:3. So, for one cup of rava add three cups of water. Let it boil.

Added water

14. Heat ghee in a tadka pan.

Heating ghee in tadka pan

15. Add cashews. Let them become golden brown in colour.

Added Cashews

16. Add this to upma.

Added ghee and cashews in upma

17. Add rava slowly. Keep on stirring continuously while adding rava. Make sure that there are no lumps.

Added rava

18. Cover it and let it cook for about 2-3 minutes on low flame.

Recipe notes:

Choose the finest variety of rava.
The ratio of rava and water is 1:3 when you are using fine rava. You will have to add more water if rava is not fine.
Add rava slowly and in small quantity. Keep stirring continuously while adding rava to ensure that there are no lumps.

I hope this post will help you to get perfect upma every single time. Don't forget to share your experience with me in the comment section below.

How make Paneer at Home

2017-10-24T22:03:00.002+05:30

How make Paneer at home with Step by Step Photos.
I am yet to find a person who hates paneer. I love using homemade paneer. It is definitely much more fresh, soft, hygienic and cheap when prepared at home. It can be prepared with just two ingredients, milk and anything sour like vinegar, lime juice or curd. Here the process of making Paneer with Step by Step Photos.

Paneer

Ingredients:

Milk - 1 litre

Curd/Vinegar/Lemon juice

How to prepare paneer at home with Step by Step Photos:

1. For preparing paneer, do the setup first.Put a strainer on a vessel.

Strainer on a vessel

2. Put a muslin cloth on it.

Added Muslin cloth to our setup

3. Now boil milk.

Boiling milk

4. Once it starts boiling add vinegar or lime juice or curd. Basically anything sour.

Adding Vinegar

5. Don't add too much of anything at once. Add slowly in small quantity. Stop adding it when you can see that the milk has started curdling.

Curdled milk

6. Turn off the stove.

Curdled milk

7. Pour it on the setup that you have prepared already.

Poured curdled milk on the muslin cloth

8. Wrap it with the remaining cloth.

Wrap it

9. Put some heavy weight on it. Leave for about 15 minutes. All the water will go to the vessel and paneer will be left in the pan.

Keep a heavy weight

10. Paneer is ready. Cut it or grate it as per your need.😁

Paneer is ready!

11. Don't throw the water left in the vessel. You can use it in curries. I usually soak Rava(Semolina) in this water and prepare chillas/appam/rava dhokla with that. If you want the recipe for these things also then let me know in the comment section below. I will be happy to share.😊

Save the water.

Recipe Notes:

I haven't mentioned the quantity of lemon juice/ vinegar or curd in this recipe. The only way to judge is when the milk starts curdling. After this immediately stop adding anything sour and turn off the stove. If you will keep it on stove for more time then it will become chewy.
The quantity of paneer depends on several factors. In full fat milk it will be more. If you are using curd then also the quantity will increase.

Nimki Recipe | Namakpare Recipe

2017-10-18T08:36:00.000+05:30

Nimki recipe or namakpare recipe with step by step photos.

Nimki is a very famous snack, especially during Diwali. It is crispy, crunchy and tastes awesome with the pickle. When I was in the hostel, this was one snack that almost everyone used to get from there home after Diwali Vacation! It can be stored for months in an airtight container. It's a great homemade tea time snack any day. So, here goes the recipe of crispy Namakpare.

Nimki and Khurma

You can also read other famous Diwali Snacks recipes like Khurma Recipe and Mathri Recipe in this blog.

Ingredients:

Maida - 2 cups
Ghee - 2tbsp
Ajwain(Carom seeds) - 1/2 tsp
Salt - to taste
Oil - For deep frying

Nimki Recipe:

Mix maida, ghee, ajwain and salt.
Hold this mixture tightly in your fist. Open your fist and check if the shape retains. If not, then you need to add more ghee.
Add some water and make a slightly tight dough.
Take a section of dough, slightly bigger than parantha.
Roll it a little thick.
Cut diamonds.
Deep fry them on low flame until they are golden brown. Stir occasionally.
Nimki is ready! Don't forget to share it with your loved ones. 😁

Nimki Recipe with Step by Step Photos:

1. Mix maida, ghee, ajwain and salt.

Mix maida, ghee, salt and ajwain

2. Hold this mixture tightly in your fist. Open your fist and check if the shape retains. If not, then you need to add more ghee.

Test for amount of ghee

3. Add some water and make a slightly tight dough.

Added water to prepare dough

Take a section of dough, slightly bigger than parantha.

Section of dough for rolling

Roll it a little thick and cut diamonds.

Cut diamonds

Deep fry them on low flame until they are golden brown. Stir occasionally.

Deep frying Nimki

Nimki is ready! Don't forget to share it with your loved ones. 😁

Nimki is ready!

Nimki Recipe Notes:

The test for checking the amount of ghee is mandatory. If the amount of ghee is less then nimki will not become crispy.
Oil should not be very hot. if you can see the fumes coming out of the oil then turn off the stove and wait for 2-3 minutes at least.
Oil shouldn't be too cold either. It should be just hot! To test this put a pinch of dough in the oil. If it comes up quickly then it is hot.
Whole deep frying process should be on low flame. Otherwise, nimki will not become crispy. It will turn dark in colour before cooking well from inside.

Khurma Recipe | Shakkarpare Recipe

2017-10-17T20:44:00.001+05:30

Khurma recipe or shakkarpare recipe with step by step photos.

Khurma is a popular snack, especially during Diwali. It is prepared with minimal ingredients and can be stored for months! Here goes Khurma recipe with step by step photos...

Ingredients:

Maida - 1 cup

Ghee - 1 Tbsp or

Sugar - 1 cup

Khurma Recipe:

Dough:

Take maida in a big bowl.
Add Ghee. Mix it well.
Hold this mixture in your fist tightly. Open your fist and check if the shape retains. If not then add a little more ghee.
Add some water and prepare a slightly tight dough.

Khurma:

Take a section of the dough.
Roll it a little thick.
Cut it in the diamond shape. Refer the images below.
Heat ghee/ Oil in a kadhai then deep fry khurmas.

Sugar syrup:

For preparing sugar syrup, take 1 cup of sugar and 0.5 cups of water.
Boil it until you achieve one string consistency.
Take a drop of sugar syrup between your thumb and finger. Test it as shown in the pic below. If you get one string then it's perfect. Turn off the stove and keep it aside.

Note: Make sure that sugar syrup is not very hot when you are testing it.

Sugar coating:

Pour sugar syrup on khurmas.
Mix it well. Keep it aside for about 30 mins.
Khurma is ready!

Khurma Recipe with Step by Step Photos:

1. Mix maida and ghee in a bowl.

Mix maida and ghee

2. Hold this mixture in your fist tightly. Open your fist and check if the shape retains. If not then add a little more ghee.

Hold it in your fist to check if the shape retains

3. If the shape retains, then add some water and prepare a slightly tight dough.

Shape retains! Prepare dough.

4. Take a section of dough. A little bigger than we take for paranthas.

A section of dough

5. Roll it and cut it into diamonds.

Roll it and cut diamonds

6. Deep fry khurma on low flame.

Deep Fry

7. Take sugar in sauce pan.

Sugar for sugar syrup

8. Add little water. Just to coat the sugar or slightly more. If you will take more water then it will take more time for getting one string consistency.

Added water

9. Take a drop of sugar syrup between your thumb and finger. Test it as shown in the pic. If you get one string then its perfect. Turn off the stove and keep it aside.

Note: Make sure that sugar syrup is not very hot when you are testing it.

Check one string consistency

10. Put Khurma in sugar syrup. Mix it well so that all the khurmas are coated properly.

Coat it with sugar syrup.

11. Khurma is ready!

Khurma is ready!

Khurma Recipe Notes:

The test for checking the amount of ghee is mandatory. If the amount of ghee is less then khurma will not become crispy.
Oil should not be very hot. if you can see the fumes coming out of the oil then turn off the stove and wait for 2-3 minutes at least.
Oil shouldn't be too cold either. It should be just hot! To test this put a pinch of dough in the oil. If it comes up quickly then it is hot.
Whole deep frying process should be on low flame. Otherwise, khurma will not become crispy. It will turn dark in colour before cooking well from inside.
Be careful while testing one string consistency. Sugar will be very hot at that time!

Mathri Recipe

2017-10-16T10:08:00.000+05:30

Mathri recipe with Step by Step Photos.

Mathri or papdi is a famous Indian snack. It is made up of minimal ingredients, very easy to prepare and can be store for a very long time. It tastes amazing with achar and even in chats!

Here is step by step mathri recipe with photos.

Ingredients:

Maida - 2 cups
Ghee - 1 Tbsp
Chilli powder (Optional) - 1/2 Tsp
Kalaunji (Onion Seeds) - 1/4 Tsp
Ajwain (Carom seeds) - 1/4 Tsp
Salt - to taste
Oil - for deep frying

Mathri Recipe :

Take maida in a big bowl.
Add ghee, red chilli powder, ajwain, kalaunji and salt. Mix everything well.
Now we need to check if the amount of ghee is correct. For this press some mixture in your fist. Open your fist and check it retains the shape. If it retains then you can go ahead, else you should add some more ghee.
Knead a little tight dough using water.
Once dough is ready, cover it with a moist cloth.
Take a section of dough, slightly bigger than what we take for paranthas.
Roll it a little thicker and bigger than paranthas. Prick it with a fork.
Use a cookie cutter/ bowl/ glass to cut the round shaped mathris.
Heat oil in a kadhai for deep frying. Deep fry mathris on low flame.

Mathri Recipe with Step by Step Photos:

1. Take One cup maida in a big bowl.

Maida

2. Add ghee, red chilli powder, ajwain, kalaunji and salt. Mix everything well.

Mixture for mathri

3. Now we need to check if the amount of ghee is correct. For this press some mixture in your fist. Open your fist and check it retains the shape. If it retains then you can go ahead, else you should add some more ghee.

Maida holding the shape of fist

4. Knead a little tight dough using water.

Add water to make a dough

5. Dough is ready! Cover it with a moist cloth.

Dough

6. Take a section of dough, slightly bigger than what we take for paranthas.

A section of dough for rolling

7. Roll it a little thicker and bigger than paranthas. Prick it with a fork.

Prick it with fork

8. Use a cookie cutter/ bowl/ glass to cut the round shaped mathris.

Cutting using a glass

Cutting using a bowl

9. Mathris are ready for deep frying.

After cutting

10. Heat oil in a kadhai. Deep fry mathris on low flame.

Deep frying Mathri

11. Mathris are ready! Don't forget to share it with your loved ones.😊

Recipe Notes:

1. Make sure that you add enough ghee in the dough. Otherwise mathris will become chewy. Holding the mixture in the fist is the best test for the amount of ghee.

2. Deep fry them on low flame. This will ensure that mathris are crispy and won't become very dark in colour.

Sewayi Recipe | Vermicelli Kheer Recipe

2017-10-13T10:21:00.000+05:30

Sewayi recipe or vermicelli kheer recipe with step by step photos.

Sewayi is a famous sweet in India. It can be prepared with both thick vermicelli or with the finer one. In this recipe, I have used later. However, the same recipe can be used for the thicker one. Sewayi is first shallow fried in ghee and then simmered in milk to prepare this delicious sweet. Here goes the step by step recipe of sewayi with photos...

Ingredients:

Milk(Full fat) - 500 ml
Sewai - 1/2 cup
Jaggery/ Sugar - 1/3 cup
Cardamom powder - 1/2 tsp
Dry fruits(Chopped) - Handful
Ghee - 1 Tablespoon

Sewai Recipe:

Heat ghee in a kadhai.
Add Sewai. Saute it until it becomes little dark in colour.
Add Milk. Allow it to boil and then simmer for about 10 minutes.
If you want it to be a little thicker then let it cook for some more time.
Otherwise add jaggery powder or sugar powder, Cardamom powder and dry fruits. You can add dry fruits after shallow frying them in ghee or directly. It will taste good in both the ways.
Sewai is ready! Serve it hot or chilled. Don't forget to garnish it with dry fruits before serving.

Sewai Recipe with Step by Step Photos:

1. Heat ghee in a kadhai.

Heating ghee

2. Add Vermicelli.

Added Sewai

3. Saute it until it becomes dark in colour.

Shallow fried Sewai

4. Add milk. Let it boil and then simmer for approximately 10 minutes. It depends on how much thick you want it to be.

Added milk

5. Once you have achieved the consistency you want, add jaggery powder or sugar and dry fruits. You can add dry fruits after shallow frying them in ghee. It will taste good in both the ways.

Added jaggery and dry fruits

6. Add cardamom powder. Mix it well.

Added Cardamom

7. Sewai is ready. Serve it hot or chilled. Garnish it with Dry fruits.

Do try this recipe and don't forget to share your experience with me. 😊