Shikha's kitchen

Black Forest Cake Recipe | How To Make Perfect Black Forest Cake

noreply@blogger.com (Shikha's kitchen) — Tue, 21 Jan 2020 09:11:00 +0000

Black Forest Cake Recipe | How To Make Perfect Black Forest Cake

Today I’m going to share a delicious recipe for homemade Black Forest Cake! This recipe consists of three decadent chocolate cake layers brushed with Kirsch and filled with a luscious cherry filling and whipped cream frosting.

Any occasion will feel more special with this elegant dessert, thanks to its flavorful pairing of rich chocolate and cherries, as well as its impressive height and presentation.

Although it’s packed with flavor, Black Forest Cake isn’t overly sweet, and it’s boozy Kirsch(wasser) flavored cherry filling places it into the category of a more sophisticated adult cake- don’t serve it up to the kids unless you make an adjustment or two :0).

There are tons of variations of Black Forest Cake floating around, but this is the version that we love best- we hope that you love it too!

Ingredients For Making Black Forest Cake

Chocolate Cake:

1¾ cups (250 gm) all-purpose flour, sifted

⅔ cup (65 gm) natural unsweetened cocoa powder, sifted

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups (400 g) granulated sugar

2 large eggs

½ cup (120 ml) neutral oil, such as canola or vegetable oil

2 teaspoons pure vanilla extract

1 cup (240 ml) buttermilk

1 cup (240 ml) hot water

Cherries and Cherry Syrup:

1 cup drained, canned cherries

¼ cup Kirsch, or another cherry liqueur

cherry juice from canned cherries (drain cherries and reserve the juice)

Whipped Cream Frosting:

3 cups heavy cream, cold

½ cup powdered sugar, sifted

Optional Decorations:

200 g. chocolate shavings

Fresh whole cherries

Instructions For Making Black Forest Cake

1.To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake tin that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

2.In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.

3.In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.

4.Scrape batter into prepared tin. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.

5.To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.

6.To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.

7.Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there’s no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

Also check:-Eggless Vanilla Cake Recipe | Soft and Spongy Vanilla Cake Recipe

TIPS FOR THIS BLACK FOREST CAKE:

1.You can leave the cherry liqueur out (though it is traditional) or use a non-alcoholic version

2.You can use Maraschino cherry or use cherry pie filling instead of fresh cherries.

3.When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better. I stick my mixer bowl and whisk in the freezer beforehand to chill them before starting.

4.This cake will not keep incredibly long due to the whipped cream. I recommend eating within 1-2 days and storing in the fridge. I do not recommend freezing.

Salsa recipe | How to make restaurant style salsa at home

noreply@blogger.com (Shikha's kitchen) — Mon, 20 Jan 2020 08:01:00 +0000

Salsa recipe | How to make restaurant style salsa at home

This homemade salsa comes together in minutes and tastes just like it came from your favorite Mexican food restaurant! But better! Better than a store, better than a restaurant.

Chips and salsa are a way of life. A staple food in our home and in the state of Texas. This homemade salsa is one of the easiest to make, and it’s one of my personal favorites.

Ingredients for Salsa Recipe

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 cup onion, diced

1/4 cup minced fresh cilantro/coriander leaves

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Process For salsa Recipe

1.Add all ingredients together.

2.Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Note:-

While using a food processor is completely optional, it is recommended. It's the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but I would recommend either working in batches or stopping to stir a few times, so that the bottom doesn't become pure liquid!

Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo–style salsa, if you prefer!

Soya Chaap Sticks | How To Make Soya Chaap Sticks At Home

noreply@blogger.com (Shikha's kitchen) — Mon, 20 Jan 2020 07:38:00 +0000

Soya Chaap Sticks | How To Make Soya Chaap Sticks At Home

While most people in the Indian subcontinent know what soya chaap is, it may be unfamiliar to others. As the name implies, this product is a protein source made from soybeans.

Soya chaap sticks are prepared by covering ice cream sticks with strips of a dough that is made with soybeans, soya chunks, and all-purpose/rice flour. The result is then processed so that it can be frozen and kept for later use.

The recipe below is for the raw soya chaap sticks, you can make Malai chaap,Afgani Chaap,Tawa Chaap,Gravy Chaap Recipe.

Soybean is a very good non-meat protein source for vegetarians. You can serve this with roti, paratha, or even naan—all of which are various forms of Indian flatbread.

Ingredients for making Soya-Chaap Sticks:

Soyabean Seeds - 1 small cup, soaked in plain water for 12-14 hours

Soya Chunks - 1 small cup

All Purpose Flour - 1 small cup

Salt - 1/2 tea spoon

Water

Ice Cream Sticks - 4

Procedure for making Soyachaap Sticks:

1.Take good quality and fresh soyabean seeds. Now wash them nicely with plain water and then soak them in clean water for 12-14 hours.

2.The soyabean seeds will swell after soaking in plain water for 12-14 hours. Then strain off the water in which they were soaked and wash the soyabean seeds again with plain and clean water.

3.Now transfer the soaked soyabean seeds to a mixer jar and add 2-3 table spoon water to it. Then grind the soaked soyabean seeds to form a fine paste.

4.Now take a deep vessel and pour some water in it. Add a little salt and heat it until luke warm. Then add the soyachunks to the lukewarm salty water and soak them for 10-15 minutes.

5.After 10-15 minutes strain off the excess water and press the soyachunks, to squeeze off the excess water. Then transfer these soyachunks to a mixer jar and grind them to form a coarse paste.

6.Transfer this coarse soyachunks paste to a plate. Add the fine paste of soyabean seeds to it, followed by a little salt. Mix all the ingredients well together to form a uniform paste.

7.Now add the all purpose flour slowly to it, to bind the paste mixture and form a dough. (Use only that much flour, as much is requried for making the dough. Usually, a little more than 1/2 cup all purpose flour is required for making the dough.) Kneed the mixture to form a soft dough.

8.Now divide the dough into 2-3 partitions. Take one part and dust it with some dry all purpose flour and roll it flat like chapati on the rolling plate.

9.Then cut 1 inch broad strips of this chapati (as shown in tha image below).

10.Then take one ice cream stick and one strip. Now cover the stick with the strp as shown in theimages below. Prepare all soya chaap sticks similarly.

11.Now boil some water in a deep vessel. The water in the vessel should be enough so that the sticks do not touch each other while boiling in it.

12.When the water comes to boil, lower the flame to a medium-low level and add the soya chaap sticks to it. Allow them to boil for 10-12 minutes.

13.Remove the soya chaap sticks from the boiling water after 10-12 minutes and transfer them to another vessel containing cold water. Leave them in cold water for 15 minutes.

14.After 15 minutes take the soya chaap sticks out of the water and place them in zip-lock air-tight food packeets to store them in freezer. Or you can use them directly for making any dish. These soya chaap sticks can be stored in freezer for 1 week.

If you try this recipe and love it, please leave a comment and hit those star rating buttons. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.

Veg Momos Recipe | How To Make Veg Momos

noreply@blogger.com (Shikha's kitchen) — Sun, 19 Jan 2020 08:53:00 +0000

Veg Momos Recipe | How To Make Veg Momos

Veg momos recipe is one of the most requested among Indian Chinese Food Reciepe. Veg momos are a tantalizing, traditional food of Tibet and Nepal. Momos, dim sum, wontons are different names of a variety of savory dumplings that are popular China, Nepal, Tibet, Bhutan and in many North Eastern states of India. These cute culinary beauties are equally popular in the Hindi speaking states and South India. Walk down to most popular street hawkers selling Indian Chinese food, you are sure to find a variety of momos on their menu list. Momo is a small bite sized savory snack or steamed dumpling with a filling which vary from mixed vegetables, greens, mushrooms, tofu, meat, chicken and shrimp.

You will find a variety of momos with different fillings both vegetarian and meat based, different folding techniques, steamed and deep fried, at Indian Chinese food stalls manned by street hawkers especially in North Eastern states. If you are yet to try veg momos then you are missing one incredible culinary creation. You must try these cute vegetable momos at least once as you are sure to get mesmerized by a burst of flavors and textures in each bite. These minimally flavored veg momos with red chutney make for a light yet satisfying dinner.

I love to make veg momos at home as it’s an easy peasy process and way better than restaurant style momos. I do not use store bought wonton wrappers and I make veg momos from scratch by making the momo dough, preparation of vegetable filling, shaping and steaming. Like bread dough kneading, There are hundreds of momos recipes available online with a lot of variations in terms of the fillings used. I am sharing a simple, step by step veg momos recipe.

IngredientsFor veg momos stuffing:

1 tablespoon Oil

2 teaspoons Garlic finely chopped

1 teaspoon Ginger finely chopped

½ cup Onion finely chopped

½ cup Cabbage finely chopped

½ cup Capsicum (Green bell pepper) finely chopped

½ cup Carrot finely chopped

Salt to taste

¼ teaspoon Black pepper powder

¼ cup Spring onion (green onion or scallion) , green part only finely chopped

1 ½ teaspoons Soy sauce

For outer cover:

1 cup All purpose flour (Maida)

Salt to taste

¼ cup + 1 tablespoon Water

Instructions For Making Veg Momos Stuffing:

1.Heat the oil on medium-high heat and fry ginger, garlic for few seconds.

2.Then stir fry chopped vegetables with stirring continuously for 3-4 minutes.

3.Now add salt and pepper, stir fry again for 2 minutes.

4.Then mix in spring onion greens and soy sauce and turn off the stove.

5.Let the stuffing cool down.

CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO

Shaping and steam cooking Veg momos:

1.To make outer covering dough, mix all purpose flour and salt in a bowl, knead into a smooth yet stiff dough by adding little water at a time.

2.Cover the dough and let it rest for 10-15 minutes.

3.Then divide the dough into 20 equal portions and make smooth balls.

4.Work with one ball at a time and roll into 4 inch diameter circle.

5.Put a tablespoon of stuffing in the center and shape the momos as shown in step by step photos above.

6.One shaped all of them. Prepare the steamer by adding a glassful of water in a steamer pan and bring it to a simmer on medium heat.

7.Grease the steamer tray with oil and arrange shaped momos on it.

8.Steam cook them for 6-8 minutes or till the outer layer looks shiny, transparent and by touch it doesn’t feel sticky.

9.Remove from the steamer and serve hot or warm

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

Notes:-

firstly, knead the dough well; else the momos will be chewy.

also, add vegetables of your choice in momos stuffing.

additionally, steam the momos just before serving. cooled momos will not taste great.

finally, veg momos recipe tastes great when prepared with spicy and with more filling.

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

noreply@blogger.com (Shikha's kitchen) — Sat, 18 Jan 2020 14:16:00 +0000

Vegetable Manchurian is belongs to specifically Indian Chinese Cuisine. Manchurian is an indian chinese fried food item popular in India due to adaptation of chinese cooking to suit indian taste.
There are two different variety of Vegetable manchurian is popular dry and with gravy.Both had it’s unique taste, both are prepared by using common ingredients like cabbage, carrot, capsicum, spring onion, corn flour and refined flour etc.Dry Vegetable Manchurian is best served as starter and in my home this dish is liked by all.
For Healthy Version You can bake Vegetable Manchurian Balls, instead of deep fry them. You can bake these balls in airfryer with greasing ½ tsp oil at 180 degree for 15 minutes.these Vegetable Manchurian Balls are equally tasty and crisped as compare to deep fried balls.
In Indo Chinese Cuisine there are some few most popular recipe like, Chili Paneer, Corn Soup, Fried Rice,Hakka Noodles and Vegetable Manchurian.
Vegetable Manchurian With Gravy also goes well with fried rice, schezwan fried rice or any type of noodles.
Vegetable Manchurian Gravy recipe, I presented here is fully tried and tested recipe, like all my recipes.
In Vegetable Manchurian Gravy recipe deep fried vegetables balls are cooked in soya sauce based gravy and served with fried rice or hakka noodles.

Ingredients For Veg Manchurian Recipe

For the Manchurian Balls

1 Cup Shredded Cabbage

1/2 Cup Shredded or Grated Carrot

1/4 Cup Capsicum, finely chopped

1/2 Cup Onion, finely chopped

1/4 Cup Spring Onions, finely chopped

1/2 Tablespoon Ginger-Garlic Paste

2 Tablespoon Cornstarch or Cornflour

1/4 Cup All purpose Flour (Maida)

1 Teaspoon Salt, or to taste

1/2 Teaspoon Black Pepper

1 Teaspoon soya sauce

Oil for Frying

For the Gravy

3-4 Cloves of Garlic

1 Inch Piece of Ginger

1-2 Green Chillies, finely chopped

1/2 Cup Onion, finely chopped

1/2 Cup Spring Onion, finely chopped

1 Teaspoon soya sauce

1 Teaspoon Chilli vinegar

2 Teaspoons green chilli sauce

1 Teaspoon red chilli sauce

1/2 Teaspoon Salt, or to taste

1/2 Teaspoon Black Pepper

2 Teaspoons Oil

Instructions For Veg Manchurian Recipe

Preparing the manchurian balls

1.Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.

2.Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.

3.Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.

4.Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.

5.Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside

6.Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.

7.Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.

8.Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Preparing the gravy

1.Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.

2.Add onions & Spring Onions and fry them on high heat till they turn golden brown.

3.Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper.

4.You can add 1 teaspoon corn flour to thicken the gravy if required.

5.Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.

6.Gravy Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles.

If you’ve tried this Manchurian Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

Pizza Reciepe | How To Make Pizza | Homemade Pizza Reciepe

noreply@blogger.com (Shikha's kitchen) — Sat, 18 Jan 2020 08:04:00 +0000

pizza recipe with detailed recipe. pizza is a flat bread which is prepared with all purpose flour and fermented with yeast. it is typically topped with mozzarella cheese, pizza tomato sauce and other vegetarian pizza toppings. pizza can be consumed as snack, but not limited for lunch and dinner too.

Traditionally it is an italian cuisine recipe but very well popular all over the world. there are several variations and varieties of pizza recipe. however this recipe is simple veg pizza recipe with yeast and baked in oven. the toppings can be changed as per the preference.

I have also shared the tip for Pizza On Tawa/cooktop for all readers who does not have oven in home so that they can asily make this pizza reciepe. Mushroom haters can skip It if you do not wish too.

INGREDIENTS FOR MAKING PIZZA RECIEPE

2.5 cup whole wheat flour/all purpose flour

2-1/4 teaspoon active dry yeast

1 teaspoon Sugar

1.5 teaspoon Salt

1 cup Lukewarm water

2 tablespoon oil

VEGGIES FOR PIZZA

2 cup Pizza Sauce/Tomato Sauce

1/2 cup Sliced Mushrooms

1 medium Sliced onion

1/4 cup Sliced black olive

2 medium Sliced Capsicum (green and red)

3 cup Low Fat Shredded cheese

Salt to taste

INSTRUCTIONS FOR MAKING PIZZA RECIEPE

MAKING PIZZA DOUGH

Assemble ingredients..

Measure flour.

To activate yeast - combine yeast and sugar in lukewarm water.

Stir and let it sit for 10 minutes.

It will become all bubbly and frothy.

Combine everything together and..

Knead a soft dough. Cover and let the dough rest for 30 - 1 hour.

Dough will double in size.

Pizza dough all set and ready.

ASSEMBLING PIZZA

Assemble ingredients for pizza.

Dust the dough with dry flour..

Divide the dough in equal portions. Above measurements make 2 pizzas.

Preheat oven @ 400 degree F. Roll the dough into a circle.

Grease a baking tray and transfer the rolled dough onto the baking sheet.

Keep spreading it around.

Using a fork make holes at the base of the pizza.

Feel free to bake the dough for 10 minutes before spreading the sauce.

Baked pizza dough...

Spread sauce over the dough.

Sprinkle cheese..

Add veggies..

More veggies..

Add salt and pepper..

Generously sprinkle some more cheese.

Bake for 20 - 30 minutes or until crust is golden. First one without olives and only baked.

Cut in slices of your choice.

Sprinkle some red chili flakes and

Enjoy your Pizza!!

Tip
If You want to bake Pizza on a Cooktop:-

You can bake this pizza on a cooktop. Heat a heavy bottom tawa/griddle. Transfer pizza onto the hot griddle, maintain a medium low heat, cover and let the cheese melt. Once cheese is all gooey and soft, increase the heat to medium and cook the base until it is crisp and brown. Please keep a watchful eye on the pizza do not leave it unattended, the base may get burned or overcooked.

Vegetable hakka noodles recipe

noreply@blogger.com (Shikha's kitchen) — Fri, 17 Jan 2020 13:29:00 +0000

Street style Vegetable Hakka Noodles make a great weeknight meal!

These are great on their own or serve along with Chilli Paneer or Gobhi Manchurian for an Indo-Chinese dinner!

The Indian version of Chinese is so popular back home that it’s now a cuisine on its own. At least I would like to believe that!

Whenever the cravings strike, I simply make them at home. They are really easy to make with few basic ingredients.

Ingredients For Veg Hakka Noodles Recipe

1 Pack (300 gm) of Hakka Noodles

1/2 Cup Onion, thinly sliced

1/2 Cup Colored Capsicum (Bell Pepper), thinly sliced

1/2 Cup Cabbage, shredded

1/2 Cup Carrots, shredded

3-4 Stems Spring Onions, chopped

3-4 Cloves of Garlic, grated

1 Green Chilli, finely chopped

2 Teaspoons Soya Sauce

1 Teaspoon White Vinegar

1 Teaspoon Green Chilli Sauce

1 Teaspoon Red Chilli Sauce

1/2 Teaspoon Salt, or to taste

1/2 Teaspoon Black Pepper Powder

1 Tablespoon Oil

Instructions For Veg Hakka Noodles Recipe

1.Boil 2 cups of water in a vessel. Add 1 teaspoon Oil in the water which will prevent the noodles from sticking to each other. Also add a pinch of Salt so that it gets absorbed in the noodles while cooking. Add the noodles to the water and cook them according to the instructions on the pack till they are tender.

2.When the noodles are cooked, drain the hot water and place them in a colander. Lightly hand toss them to separate the noodle strands and run the noodles under cold water to stop the cooking process, so the noodles do not become mushy.

3.You can prepare the gravy while the noodles are cooking. Heat 2 tablespoons of oil in a wok (kadhai). Add grated Garlic & finely chopped Green Chillies and fry them.

4.Then add thinly sliced Onions and colored Bell Peppers (Capsicum).

5.Also add shredded Cabbage and Carrots along with chopped Spring Onion whites.

6.Toss the vegetables lightly for a few minutes, stir frying them on high heat till they are cooked but still crunchy. Do not cook overcook the vegetables.

7.Add Soy Sauce, Vinegar, Green Chilli Sauce and Red Chilli Sauce. Also add Black Pepper Powder and Salt to taste.

8.Toss lightly to mix the sauces with the vegetables.

9.Add boiled noodles to the vegetables and toss to coat the noodles.

10.You can use 2 forks to mix the noodles so that they don't get smushed.

11.Finally add some finely chopped Spring Onion Greens for garnish.

12.Veg Hakka Noodles are ready. Serve them hot along with any Indo-Chinese side dish.

Choose the right noodles

There are a lot of noodles available in the market so choose the right one to make street style hakka noodles at home.

I use Ching Vegetarian Hakka noodles and I think they are just perfect for this recipe. You can find them easily at all Indian grocery stores.

Chilli Panee Reciepe | How To Make Chilli Paneer Dry And Gravy

noreply@blogger.com (Shikha's kitchen) — Fri, 17 Jan 2020 12:59:00 +0000

Hot and spicy chilli paneer prepared with step by step is delicious delight anytime. Whether served as starter or served as side dish with Chinese fried rice or schezwan fried rice, it’s definitely going to leave your taste buds wanting for more. This recipe is for preparing dry Chinese paneer chilly. It uses and recommends deep-frying of marinated paneer cubes for best taste but you can shallow fry and can make it a healthy dish.

Ingredients To Make Chilli Paneer

For Frying Paneer

Paneer - 400 gm Cut in Big Cubes

Maida / White Flour - 1/2 Cup

Corn Flour / Corn Starch - 1/2 Cup

Black Pepper Powder - 2 Tsp

Salt - 1/2 Tsp

Sugar - 1/2 Tsp

Soy Sauce - 2 Tsp

Kashmiri Red Chilli Powder - 1 Tsp

Water - 1/2 Cup

Oil to Fry

Gravy

Seasme Oil / Til oil - 2 Tbsp

Garlic - 2 Tbsp Chopped

Ginger - 1 Tbsp Chopped

Green Chillies - 5

Onion - 1 Big Cut in Triangles

Red Bell Pepper / Red Capsicum - 1/2 Cut in Triangle

Green Bell Pepper / Green Capsicum - 1/2 Cut in Triangle

Ketchup - 3 Tbsp

Chilli Sauce - 2 Tbsp

Soy Sauce - 1 Tbsp

Vinegar - 2 Tsp

Salt - 1/2 Tsp

Red Chilli Powder - 1 Tsp

Water - 2 Tbsp + Corn Flour - 1 Tbsp

Black Pepper - 1 Tsp

Spring Onion Green To Garnish

Instructions To Make Chilli Paneer

For Frying Paneer

In a big bowl Take Maida, , Corn Flour, Black Pepper, Salt, Sugar, Soy Sauce, Kashmiri Red chilli powder. Mix well.

Now add water and mix well so that there are no lumps.

The liquid should be medium thick consistency.

Now Coat all the Paneer cubes in this batter so its covered completely.

Let it sit for few minutes.

Now In a Wok or Kadai take oil for frying and heat it to 375 F.

Add Paneer pieces one by one and fry till Golden Red.

Gravy

In a Pan on medium high heat add Seasme Oil.

Not add Garlic, Ginger and Green Chillies. Cook for a minute.

Now Add Onions cook for a minute. Add capsicum as well and cook till onions and capsicum are half cooked.

Now add Ketchup, Chilli Sauce, Soya sauce , Vinegar, Salt , Kashmiri Red Chilli Powder. Mix well.

Add Water+Cornflour mix. Cook for a minute.

Add Black Pepper, Mix well.

Now add the fried Paneer and mix. Let it cook for 2 minutes.

Garnish with Spring Onion Greens.

Recipe Notes:-
To make this dish even more spicy, Replace Kashmiri red chili powder with Half quantity of regular red chilli powder.

If you’ve tried this chilli paneer Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO | CHILLI ALOO RECIEPE

noreply@blogger.com (Shikha's kitchen) — Fri, 17 Jan 2020 07:29:00 +0000

Chilli Aloo is an excellent Indo-Chinese dishes in Golden fried potatoes tossed with bell peppers, onions and the exotic sauce adds remarkable taste and flavour to the dish.

Everything about this starter is peppy – from the potato fingers to the sauce. Unlike many recipes, which derive the flavour mainly from the sauce and seasonings, here the potatoes perked up with garlic and chilli powder, even before deep-frying, to make sure that the flavour seeps in right to the core. The crisp potato fingers are then tossed with more garlic, spices, sauces and of course, honey, to make mouth-watering Honey Chilli Potatoes. This sweet and spicy treat can be served as a starter or as an accompaniment for noodles or fried rice.

Ingredients To Make Chilli Potato

3 medium Potato

2 tablespoons corn starch or corn flour

¼ teaspoon red chilli powder

Salt to taste

Oil for frying

For making chilli potato

2 teaspoon Oil

1 tablespoon garlic

1 tablespoon spring onion white chopped

1 medium onion sliced

1 small capsicum

1 green chilli

1 teaspoon soya sauce

1½ teaspoon Tomato ketchup

½ teaspoon red chilli powder

½ teaspoon Vinegar

Salt as needed

1 tablespoon Spring onion greens

Instructions To Make Chilli Potato

-Wash and peel the skin from potatoes. Slice them into wedges in the same way as we do for french fries. Soak them in cold water for 30 minutes.

-After 30 minutes, drain the excess water from potatoes, and wipe them well with a kitchen towel to remove all the moisture from the potato pieces.

-In a bowl, add corn flour, pepper powder, salt and mix well. Add the drained and wiped potato pieces to this bowl, and toss gently so that the mixture gets coated on the potatoes.

-Heat oil in a pan. When the oil is hot enough, add the potato pieces in batches and fry them on medium flame till they become golden brown colour.

-Remove the potato pieces using a slotted spoon and transfer them to a kitchen tissue or an absorbent paper to remove excess oil. Keep them aside.

To make chilli potato

-Heat 1½ - 2 teaspoons of oil in a pan.

-When the oil is hot enough, add finely chopped garlic, slit green chilli, and saute well till the raw smell goes off.

-Add spring onion white, thinly sliced onion, and saute again on high flame till onion turns transparent.

-Add tomato ketchup, soya sauce, red chilli powder, sugar, vinegar and salt.

-Take care while adding salt, as salt is contained in the sauce. Add few tablespoons of water to the pan and mix well. Stir well until it reaches a saucy consistency.

-Add sliced capsicum, and stir well until it gets cooked.

-Add the fried potato pieces, and mix well so that the sauce gets coated well on the potato pieces.

-Finally, add chopped spring onion greens. Turn off the flame

-Serve chilli potato as a starter or as a side dish with fried rice.

MCDONALD’S McAloo Tikki Burger

noreply@blogger.com (Shikha's kitchen) — Thu, 16 Jan 2020 14:20:00 +0000

MCDONALD’S McAloo Tikki Burger

If you are wondering why you have never heard of this burger before, thats because McDonalds serves localized burger in different countries based on regional flavors. MCAlooTikkis (Where aloo means potatoes) is a popular burger in India. Aloo tikki being a famous snack and a street food in India, Mcdonalds has created a fusion in a perfect east meets west style and ever since this item has surged in popularity among India crowd, one reason being, majority of Indians are vegetarians. So this reciepe is purely vegetarian. The slight tangy flavor will send your tastebuds craving for more.

We all understand that fast food is not a good option and its growing concerns of health. So here is an easy homemade version of the famous crispy aloo tikki burger or the Mcveggie burger. This recipe uses a portion of vegetables and potatoes and the outer crisp coating will remind you of the famous burger. This is ideally served with tomato mayo instead of the regular mayo. There are vegetarian mayo available with no eggs in it.

So let's get started the recipe of Mcdonalds burger.

Ingredients For Making MCDONALD’S McAloo Tikki Burger

For Burger Patti:

Diced Carrot

Green peas

Diced Green pepper

Diced Beans

1 tbsp Butter

Finely chopped Onion

2 medium size boiled, peeled and smashes Potatoes

Garlic powder

1/4 tsp Turmeric powder

2 pinches of Black pepper powder

1/2 tsp Paprika / Red chili powder

1/2 tsp Parsley

1/2 tsp Mixed herbs / Italian seasoning

Salt to taste

1/2 cup thick Poha

For Veggie burger coating:

1/2 cup Maida

1 tsp Corn flour

2 tsp Corn meal / Corn flour

Salt to taste

1 tsp Oil

1/2 cup Ice cold water

For Burger Buns:

Burger Buns

Butter

For Frying Patti:

Breadcrumbs

Oil for frying

For Making Burger:

Cheese slice

Sliced Lettuce leaves

Eggless Mayonnaise

Sliced Tomatoes (Optional)

Sliced Onion (Optional)

Method For Making MCDONALD’S McAloo Tikki Burger

For Burger Patti:

Heat up some water in a pan.

When water comes to boil, add diced carrot, green peas, diced green pepper and diced beans.

Boil the veggies for just about a minute and nit more than that. Do not overcook the vegetables.

You can also microwave the veggies by adding water for just about a minute.

Turn off the gas and pour them out into a strainer. Drain out all excess water and keep them aside.

Heat up a pan. Add butter.

When butter melts, add finely chopped onion. Saute the onion for just about 3-4 minutes.

Just make the onion soft and do not caramelize it.

Add boiled veggies and saute them for about 3-4 more minutes. Turn off the gas.

Add boiled, peeled and mashed potatoes.

Do not cook the potatoes completely. Cook until they are 90% cooked.

If you care cooking potatoes in pressure cooker, then cook them on medium high heat until 2 whistles.

Add garlic powder, turmeric powder, black pepper powder, 1/2 tsp paprika/red chili powder, parsley, Italian seasoning / mixed herbs and salt. Mix well.

Take poha, wash it 2-3 times under water.

Drain all excess water, cover and let it rest for about 10 minutes.

Take the soaked poha and mash it into vegetable mixture.

Poha will give nice binding and crunch to patti.

Mix poha and veggi mixture really good and make it into a dough.

Take a clear wrap and put the patti mixture into the wrap.

Shape the mixture into a round log cover with wrap, twist the edges.

Transfer the mixture log into freezer for just about 20 minutes.

For Veggie burger coating:

Take maida into a bowl.

Add corn four, corn meal, salt and oil.

Add ice cold water and make batter of medium thick consistency.

It should be neither too thick nor too thin.

This batter in enough for just 3 patties.

For Burger Buns:

Heat up a pan/skillet

Take burger buns and cut them into half.

Spread some butter and slightly toast the buns from one side on a skillet.

Toast them and keep aside.

For frying Patti:

Remove the patti mixture from the wrap and cut it into patties.

Press the patti well and make sure it fits into the burger bun.

Give it nice and round shape.

Take the batter and mix again.

Put the patti into the batter and coat it with batter from all sides really good.

Dip the patti into breadcrumbs and coat it from all the sides really good.

After coating it well with breadcrumbs keep it into a dish.

Heat up oil in a pan. When oil is enough hot, take the patti into a strainer and drop it into oil carefully.

Fry it until it gets deep golden color from both sides.

After a few minutes, flip over and fry from another side as well.

Take it out, drain the excess oil and put it on tissue paper.

For Making Burger:

Take one toasted bun. Put fried patti on it, add cheese slice.

Take another part of the bun spread some eggless mayonnaise on it.

Add some sliced lettuce leaves, sliced tomato (Optional).

You can also add slices onion.

Flip it over the cheese slice and veg burger is ready.

Recipe Notes:-
To freeze: Line a sheet or a plate with plastic foil and place the coated patty on the sheet, keeping enough space so that they don't touch. Once it hardens in an hour or two, remove and place it in freezer bags or freezer boxes. When ready to use, thaw in the refrigerator (If you transfer the burger from the freezer to the refrigerator at night, it should be ready for frying by morning). Alternately you can place in the counter to thaw for 30 minutes to an hour or thaw in the microwave for few seconds.

IDLI RECIEPE | HOW TO MAKE SOFT AND SPONGY IDLI RECIEPE

noreply@blogger.com (Shikha's kitchen) — Thu, 16 Jan 2020 07:15:00 +0000

If you will go in the south, there are only a handful of dishes that you will come across. However, it doesn’t mean that there are fewer dishes there. There are a few dishes that are more popular than the others and one of them is Idli. It is known as one of the most popular dish of the South Indian cuisine and is best enjoyed with a mouth-watering sambhar and coconut chutney. Some people also like to have tomato-garlic chutney with plain idli, which is orange in colour as it gives the dish more taste and flavour. Traditionally, idli is prepared using soaked basmati rice, urad dal and fenugreek seeds. However, these days you can easily find idlis made of semolina, which is a little difficult to digest. Here’s an easy recipe of plain-old idli which requires very basic ingredients and can be prepared very easily. It is suggested to have idli in breakfast and brunch, though you can have it anytime. The nutrition content of idli is very high and it is said to be low in calories. Those, who are looking to lose weight, can try this easy yet quick recipe.

INGREDIENTS TO MAKE IDLI

1 cup Parboiled Rice (idli-dosa rice or short-grain rice)

1 cup Basmati Rice (or any rice)

1/2 cup Whole Urad Dal (skinned) or split Urad Dal

1/4 cup Poha (flattened rice / aval)

1/2 tablespoon Fenugreek Seeds (methi)

Salt to taste

Oil for greasing

INSTRUCTIONS TO MAKE IDLI

1.Rinse urad dal and fenugreek seeds in water for 2-3 times.

2.Soak urad dal, fenugreek seeds and poha (flattened rice) together in 1-cup water for 4-5 hours. (Dal’s size and volume would increase to almost double after soaking.)

3.Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till ¾th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly.) Soak them together in 2-cups of water for around 4-5 hours.

4.Drain excess water from soaked urad dal and reserve it to use in grinding process in next step. Transfer drained dal and fenugreek seeds into large jar of mixer grinder or wet grinder.

5.Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1½ cup water. The amount of water required greatly depends on the quality of urad dal; so add water gradually and only as required. Ground dal mixture should have light and fluffy texture as shown in photo and it should not be very thin or very thick.

6.Transfer it into a large container.

7.Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar.

8.Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture.

9.Transfer ground rice mixture to the same container in which urad dal mixture is stored.

10.Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turn hard if batter is too thick, and idlis will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on.

11.Size and volume of batter would increase as it ferments.

12.Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy.

13.Check batter for salt and if required, add more salt and stir. Pour 1-2 glass water in the steamer and place it on the stove to heat over medium flame. Grease idli moulds with oil and pour batter over it.

14.Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes over medium flame. Check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn’t, then idli is not cooked yet; steam it for 3-4 minutes more and check again.

15.Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with a wet spoon; this will help you remove it easily from the mould.

16.Transfer them to a plate or in a casserole and cover with a lid to keep them hot. Serve hot with sambar and coconut chutney in the breakfast.

Tip: The type of rice used plays a major role in getting soft idlis. Idli rice sold exclusively for idlis is the best.

Medu vada | how to make medu vada at home

noreply@blogger.com (Shikha's kitchen) — Thu, 16 Jan 2020 06:47:00 +0000

A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

INGREDIENTS FOR MAKING MEDU VADA

2 cups urad dal (husked & split black gram)

1 teaspoon cumin seeds

1 teaspoon black peppercorns, whole or crushed (optional)

1 or 2 sprig curry leaves, chopped

1 medium onion, finely chopped (optional)

1 or 2 green chilies, chopped

1 tablespoon finely chopped ginger

⅓ cup chopped coconut pieces, optional

few sprigs of coriander leaves, chopped (optional)

salt to taste

oil for deep frying

some water if needed to grind the batter

INSTRUCTIONS FOR MAKING MEDU VADA

soak the urad dal for 4 hours or overnight.

grind the soaked dal to a smooth batter with little water if required.

if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. otherwise also you could add some semolina to the batter.

add the spices, herbs, onions and salt. mix well.

take a bowl of water. apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. give it a round shape.

with your thumb make a hole in the center. you can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

making medu vada

In a kadai heat oil. keep the flame to medium.

once the oil becomes hot, slid the vada into the hot oil.

once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.

fry them till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. less hot oil will make the medu vada to absorb too much oil. even if the batter is thin then also the medu vadas will absorb too much oil.

fry all the medu vada this way till they become evenly browned and crisp.

drain them on kitchen tissue to remove excess oil.

serve the medu vada, hot or warm with sambar and coconut chutney.

Notes:

Soak the urad dal for maximum for 6 hours, if it’s less, then the medu vada will turn out tough.

Use as little water as possible while grinding.

Dipping your hands in water is essential; it helps in shaping the vada.

Do not fry on high heat they will give you the colour but inside will be raw. And do not fry on low heat they will absorb lot of oil.

MASALA DOSA RECIEPE | HOW TO MAKE SOUTH INDIAN STYLE MASALA DOSA

noreply@blogger.com (Shikha's kitchen) — Wed, 15 Jan 2020 08:43:00 +0000

Masala Dosa Recipe is a very popular dosa recipe in all of the dosa varieties. This dosa is made by spreading a potato mixture or aloo masala as a dosa topping.

This is the most preferred dosa all across south india.

Dosa are usually in the form of pancakes and one of the common Indian breakfast recipes usually made by using the batter of rice and urad dal.

It does take a while to make this dosa as we need to keep the batter ready and this south indian masala dosa requires to make potato masala topping for the dosa.

It is a delicious breakfast recipe and a healthy one too and is mostly eaten by south indians with sambar or chutney. The south indian masala dosa needs a lot of patience and is definitely not an instant breakfast.

I love to try out various dosa varieties and with time would love to update different kinds of dosa recipes. The basic method of dosa making is always the same but, to it we can add different spreads as per our preference and relish its flavor.

Masala dosa is called with that name as we usually add potato masala as the topping to it where the potatoes are boiled, peeled and mashed and a masala is made with flavorful tempering.

Let me take you into insights of making this wonderful dosa recipe.

To the plain dosa, if masala that is potato filling is added then it becomes masala dosa. If the batter is made perfectly then the dosa comes out very crispy and also gives an amazing golden or brown color if methi(fenugreek seeds) or chana dal is added.

INGREDIENTS TO MAKE DOSA

For Dosa Better

1 1/2 cups rice

1/2 cup urad dal

salt to taste

Masala Filling:

2 large potatoes

1 medium onion (chopped)

1/2 teaspoon yellow split peas

1/2 teaspoon mustard seed

1/2 teaspoon turmeric

1-2 green chili

1 tablespoon oil

salt to taste

METHOD TO MAKE DOSA

Separately soak rice and urad dal at least 6 hour or overnight in to water.

Grind the paste separately.

Mix together, add salt with water to make batter.

Leave in room temperature overnight.

Mix onion and chilies to the thin batter.

Heat pan or griddle with little ghee or oil.

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.

Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and mix and cook some more.

Add filling inside dosa shell and roll. Serve hot with chutney.

Tips to make perfect Masala dosa

The consistency of the batter is very important while making the dosa.

While making the masala dosa, make sure the tava is very hot.

Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosa to spread easily in a circular motion.

Cook the masala dosa on a medium slow flame to make it crispy.

Chutneys to be tried with dosa:

Green chutney

Onion tomato chutney

Coconut chutney

Peanut chutney

If you’ve tried this masala dosa Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

VEG BIRYANI RECIEPE | HOW TO MAKE VEGETABLE BIRYANI

noreply@blogger.com (Shikha's kitchen) — Tue, 14 Jan 2020 13:31:00 +0000

Vegetable Biryani is one of the most famous traditional recipes made with some easily available ingredients. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, biryani is often prepared for special occasion and festivals. It tastes best when served with Raita, Salad and Sweets. Synonymous with good food and celebrations. biryani is often served with shorba (gravy) and kebabs. It's a perfect party recipe that can also be made in a pressure cooker without layering. This biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow cooked. We suggest you to follow the authentic way of preparing this dish as it tastes even better and aromatic, when you prepare it in the traditional way. To make it interesting you can add your own twist to this recipe by adding flavours as per your palate preference. Also, to make it more aromatic add some saffron strings and some kewra water, this will make the biryani amazingly delicious.

INGREDIENTS TO MAKE VEGETABLE BIRYANI

500g basmati rice

2 tbsp ginger paste

4 cloves of garlic, mashed to a paste with a little salt

2 green chillies, finely sliced

2 tsp garam masala

1 tsp ground cumin

½ tsp turmeric

1 tsp chilli powder

200g whole-milk yoghurt/curd

2 tbsp lime or lemon juice

50g fresh coriander, finely chopped (optional)

300g cauliflower, separated into florets

2 carrots, cut into 2cm chunks

300g squash, cut into small cubes

10 green beans, cut into 2cm lengths

25g butter, melted

2 tbsp milk, warmed

Generous pinch of saffron

2 bay leaf

2 green cardamoms

3 cloves

1 black cardamom

1 inch cinnamon

2 single strands of mace

Few cashews, raisins and almonds

2 onions, finely sliced and dried in kitchen paper

vegetable oil, to fry

2 Tsp of rose water or kewra water.

Few sprigs of coriander or mint, to serve

METHOD TO MAKE VEG BIRYANI

1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in water for 30 minutes.

2. after 30 minutes drain the rice and keep aside.

3. when the rice is soaking prep the other ingredients. rinse, peel and chop the veggies.

4. now we need to cook the rice. for cooking rice, you can use any method – microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

5. when the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single strands of mace.

6. bring the water to a boil on a high flame.

7. then add the rice.

8. just gently stir with a spoon or fork, after you add the rice. check the taste of water and it should taste slightly salty. if the water is not tasting slightly salty, then add some more salt.

9. do not reduce the flame and continue to cook the rice.

10. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

11. drain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking.

MAKING VEGETABLE BIRYANI GRAVY

12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices – 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

13. now add the sliced onions.

14. stir and sauté them on a low to medium flame.

15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

16. when the onions are cooking, take fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it becomes smooth.

17. sauté the onions till they become golden brown or caramelize.

18. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

19. sauté till the raw aroma of ginger-garlic goes away.

20. add the turmeric and red chili powder. stir and mix well.

21. next add the chopped veggies.

21. sauté for a minute or two.

22. add the beaten yogurt/dahi. stir.

23. then add ½ cup water.

24. season with salt. stir again.

25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t overcook the vegetables. when the pressure settles down on its own, remove the lid and check the gravy. if the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked. if there is too much water or stock in the gravy, then simmer till some water dries up. the veg biryani gravy should have a medium or slightly thick consistency and should not be watery.

26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

LAYERING VEG BIRYANI

28. now in a thick bottomed pan, layer half of the gravy first.

29.then layer half of the rice.

30. sprinkle half of the chopped coriander, mint leaves and saffron milk.

31.layer the remaining gravy.

32. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 Tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

TO DUM VEG BIRYANI

33. now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.

34.take a tava/griddle and heat it on medium flame.

35.when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame

36.once done, give a standing time of 5 to 7 minutes and then serve.

37.while serving, make sure you equally serve the vegetables as well as rice.

The delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad. other accompaniments for this biryani are mirchi ka salan and veg shorba gravy.

NOTES
For baking veg biryani

you could also preheat the oven to 180 degree celsius and then bake the veg biryani in the oven for 20-25 minutes.

please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven.

you will have to assemble the vegetable biryani as mentioned above in the oven proof utensil and then bake it.

If you’ve tried this veg biryani Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

Best Vegetables Lasagna Reciepe

noreply@blogger.com (Shikha's kitchen) — Tue, 14 Jan 2020 12:29:00 +0000

Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies!

Vegetable lasagna is sensational served fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.

So, dear readers. Have I convinced you to give this a go???Check out below..

Ingredients To Make Lasagna

2 teaspoons olive oil

8 ounces sliced mushrooms

1 zucchini or yellow summer squash, diced

1 sweet bell pepper (any color), seeded and diced

1 sweet onion, diced

1 tablespoon minced garlic

1 egg, beaten

2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)

2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)

16 ounces (2 cups) low-fat cottage cheese

2 ½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

24 ounces (2 ½ cups) store-bought (or homemade) marinara pasta sauce

9 Oven-Ready No-Boil lasagna noodles (I used organic whole wheat oven-ready noodles)

Instructions To Make Lasagna

Preheat oven to 450F (230C). Spray a 9 x 13-inch baking dish with cooking spray and set aside.

In a large skillet, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).

While the veggies cook, use a separate bowl to stir together egg, parsley, basil, cottage cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.

When the vegetables are done cooking, stir the marinara sauce into the skillet.

Spread 1/4 of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles, 1/3 of the cottage cheese mixture, and another 1/4 of the sauce mixture.

Repeat layers two more times. Finish with remaining 1 ¼ cups of mozzarella and ¼ cup of Parmesan cheese on top. Cover with foil sprayed with cooking spray.

Bake for 40 minutes. Remove foil, and bake for another 10 minutes (or until heated through and cheese on top is browned). Let stand for a few minutes before slicing and serving.

If you’ve tried this Recipe of vegetables meat-lasangna then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

SIMPLE,EASY,QUICK,FLUFFY PANCAKES RECIEPE

noreply@blogger.com (Shikha's kitchen) — Tue, 14 Jan 2020 07:42:00 +0000

SIMPLE. EASY. QUICK. FLUFFY. The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes…ever!

no fail weekend pancake recipe

Every single Sunday begins with pancakes… and ends with leftover pancakes from the morning. These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth… you’ll be reaching for more than one. Stack. Possibly.

how to make the best fluffy pancakes

It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes will spread out and won’t fluff up. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick BUT able to run slowly and nicely off of the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can gently with a wire whisk.

INGREDIENTS TO MAKE PANCAKES

1 cup milk

1 large egg

2 tablespoons vegetable oil, plus more for cooking

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar or maple syrup, for serving

Vanilla extract.

INSTRUCTIONS TO MAKE PANCAKES

1.Combine the flour, sugar, baking powder and salt in a large bowl.

2.In a large measuring cup, combine the egg, milk, butter and vanilla extract.

3.Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy.

4.You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.

5.Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.

6. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.

7.Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.

8.Continue cooking with the remaining batter.

9. Serve pancakes with maple syrup or your choice of toppings

TIPS FOR THE PERFECT HOMEMADE PANCAKES:

– Be sure not to over mix your pancake batter so that you don’t get tough, dense pancakes. Lumps are ok.

– For a nice looking pancake, cook on a flat surface. A griddle is preferable.

– Don’t make your pancakes too large, or they’ll be difficult to flip.

– Your pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges are set.

– Mix ins make these even more fun – from sprinkles to fresh fruit!

If you’ve tried this Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

How to make Street style Aloo Chaat,

noreply@blogger.com (Shikha's kitchen) — Tue, 14 Jan 2020 07:19:00 +0000

Aloo Chaat is a delicious, popular Indian street food item. This aloo chaat recipe is made with fried potatoes and topped with sev, pomegranate seeds, and green chutney.

I love chaat, and I like trying new types of chaat all the time. Today I’m sharing with you, one of my favorites: Aloo Chaat. This is a delicious, tangy spicy chaat that’s full of flavours and texture. I think that’s the best part about chaat, the different textures in each bite.

SO WHAT IS ALOO CHAAT?

Aloo Chaat is a popular street food snack, that’s made with boiled (and then fried) potatoes. It’s cooked with a handful of tangy spices and delicious green chutney. And then it’s topped with all sorts of deliciousness such as pomegranate, chopped coriander, sev and even more green chutney!

HOW DO YOU MAKE THIS ALOO CHAAT HEALTHY?

Traditionally, the potatoes in Aloo Chaat are deep fried. But I fry them in just a bit of oil in this recipe, so this recipe is fairly healthy.

However, you can reduce the oil even more to make a healthy aloo chaat. Just be sure to use a non stick frying pan!

Ingredients

For the preparation of aloo chaat:

4 Potatoes medium size, boiled, peeled and cubed

2 tbsp Onion finely chopped

1 tbsp Coriander leaves finely chopped

1 Green chili finely chopped

Green Chutney

Meethi Chutney

½ tsp Roasted Cumin powder

½ tsp Coriander seeds roasted and coarsely crushed

Chili flakes or red chili powder as required

Chaat masala for sprinkling

Lemon juice as needed

Pomegranate as needed

1-2 tbsp Oil

Black salt to taste

Fine Sev as needed

Instructions

How to make aloo chaat:

To begin with, In a pan, heat oil

Once the oil is hot, add potatoes

Then, shallow fry them until they are golden and crisp. You can also deep fry them if needed.

In a bowl, add fried potatoes, black salt, cumin powder, coriander powder, red chili powder, green chilies and lemon juice. Toss them well.

Dish out the tossed potatoes in serving bowls or plate.

Top it with green chutney and meethi chutney.

Finally, sprinkle onions and chaat masala and top the spicy aloo chaat with sev, pomegranate seeds and coriander leaves. Serve immediately

How to make South Indian style Sambhar reciepe

noreply@blogger.com (Shikha's kitchen) — Mon, 13 Jan 2020 13:53:00 +0000

A flavorful and delicious South Indian Sambar recipe made with lentils and vegetables is a fantastic accompaniment for soft and fluffy idlis, vadas and dosas.

Today’s recipe comes from the Southern land of India and is everyone’s favorite. Delicacies from South Indian cuisine are always relished in my household as they are incredibly flavorful and light on the tummy.

There are many varieties of sambar that are prepared using different vegetables and spices, and each one of it has a unique taste and flavor.

The one I relish the most is the mullangi sambar (radish sambar) and tiffin sambar. Below I have shared a simple version of vegetable sambar that I make a lot.

Ingredients for making Sambhar

For the Dal

1/2 cup Tuvar Dal

Salt to taste

1/2 tsp Turmeric Powder

1 tbsp Tamarind Paste

For the vegetables

10-12 Shallots

1/2 cup Eggplant Cubed

1/2 cup Carrot Cubed

1 Drumstick Cut into 2 inch pieces

1/2 cup Yellow Pumpkin Peeled and cubed

1 cup Water

1/4 tsp Turmeric Powder

For the masala

3 tbsp Vegetable Oil

1 tsp Mustard Seeds

3-4 Dry Red Chillies

15-20 Curry Leaves

1/2 cup Onion Finely chopped

1 cup Tomato Finely chopped

2 tbsp Sambar Powder

For the tempering

1 tbsp Vegetable Oil

1 tbsp Mustard Seeds

2-3 Dry Red Chillies

10-12 Curry Leaves

Instructions for making Sambhar

For the dal

Wash the dal and add it in a pressure cooker along with 2 cups of water, salt and turmeric powder.

Cook the dal until it is softened.

Remove the pressure cooker from heat and let the pressure release.

Remove the lid of the cooker.

Add tamarind paste in the dal and whisk until smooth and keep aside.

For the vegetables

Add all the vegetables along with water, salt and turmeric powder in a pan.

Cover the pan and cook until the vegetables are softened.

Do not over cook the vegetables otherwise they will become mushy.

You can cook the vegetables in a pressure cooker as well.

Keep aside.

For the masala

Heat oil in a pan.

Once the oil is hot, add mustard seeds, dry red chillies and curry leaves and let them crackle for a few seconds.

Onion and fry until they turn translucent.

Add tomatoes and cook for 4-5 minutes until their are mushy and everything comes together.

Add sambar powder and cook for another 3-4 minutes.

Add some water if the tempering is too dry.

Add the cooked dal and veggies in this pan and mix everything well.

Add more water to adjust the consistency of sambar.

Cook the sambar for 10-12 minutes on medium low heat.

For tempering

Heat oil in a pan.

Once the oil is hot, add mustard seeds, red chillies and curry leaves and let them crackle for a few seconds.

Pour the tempering over the sambar and serve hot.

Recipe Notes

The dal to make sambar should be very well cooked.

Increase or decrease the amount of tamarind according to your taste.

If you’ve tried this Sambhar Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

How to make perfect Dahi Bhallas (Dahi Vada)

noreply@blogger.com (Shikha's kitchen) — Mon, 13 Jan 2020 13:30:00 +0000

The most loved Street snake of India particularly north India. Dahi bhalla can also be served as the chilled snack or a starter. During festive season like Diwali or Navratri. this quintessential street food from the by lanes of Delhi will get you hooked. Try your hand at making delicious and fluffy bhallas drizzled with sweetened curd, tangy chutneys and chat masala.

Ingredients for Dahi Bhalle

Split Black Gram 3/4 cup

Yogurt 4-5 cups

Salt to taste

Raisins 15-20

Ginger chopped1 inch piece

Green chillies chopped2

Gram flour (besan) 2 tablespoons

Oil to deep fry

Rock salt (sendha namak) 1 teaspoon

Sugar 1 tablespoon

Green chutney as required

Sweet date and tamarind chutney as required

Roasted cumin powder 2 teaspoons

Fresh coriander leaves 2 tablespoons

Method to make dahi bhalla

1- Rinse the dals with water and soak overnight in 3 to 4 cups water.

2- In the morning, drain the water and transfer the drained dal to a blender along with 1/3 cup water (approx), salt and cumin seeds.

3- Grind the mixture to a smooth paste.

4- Then transfer the batter to a stand mixer fitted with whisk attachment. You can also use a hand mixer here or use your hands and mix with a whisk/spoon.

Beat at medium speed for 5 minutes (using the whisk attachment) until the batter doubles in size and becomes fluffy.

It will also become lighter in color. If mixing by hands, whisk for around 10 minutes.

5- To check if the batter is ready for frying, drop some of it in a jar of water, it should float which means it’s airy and ready to fry.

6- Heat oil in a kadai on medium heat. Oil should neither be too hot, nor too cold. If it’s too hot- bhalla will become brown quickly but will be raw from inside.

Once the oil is heated, use a ice cream scoop or use your hands to drop batter into the hot oil. Do not overcrowd the kadai, give enough space for the bhallas to fry.

7- Fry the bhalla on medium heat, stir often.

8- Fry until they turn golden brown, this will take around 8-9 minutes on medium heat. Remove fried bhalla on paper towel.

Repeat until all batter is finished.

9- Let the bhallas cool. Once cooled, add fried bhalla to warm water for 20 minutes. Bhalla will swell up and increase in size.

10- After 20 minutes, take each bhalla and squeeze gently between your palms to drain water, repeat with all the bhallas.

Meanwhile whisk 2 to 3 cups plain yogurt. Add little water or milk to thin it down.

11- Add bhalla to a bowl and then cover with the whisked yogurt.

12- Whisk the remaining 3 cups yogurt and add some salt and sugar to it. The yogurt should be thick but pouring consistency.

Then pour the whisked yogurt all over the bhalla. In total I used around 5 to 6 cups of yogurt here.

Sprinkle cumin powder, red chili powder and salt on top.

Top the dahi bhalla with green coriander chutney, sweet chutney, sev and serve! You may also garnish with pomegranate arils, green coriander leaves.

If you’ve tried this Dahi Bhalla Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

बाहर जैसा बैगन पकौड़ा बनाने का सही तरीका

noreply@blogger.com (Shikha's kitchen) — Mon, 13 Jan 2020 07:57:00 +0000

बैगन पकौड़ा एक स्वादिष्ट स्नैक रेसिपी है। जिसे आप अपनी फैमली और दोस्तों के लिए खास मौकों और गेट-टुगेदर पर बना सकते हैं। वैसे तो बैगन के पकौड़ों को खाने के लिए किसी खास मौके या मौसम की जरूरत नहीं होती लेकिन फिर भी मकर संक्रान्ति के मौके पर बनने वाला ये एक लोकप्रिय स्नैक है।

इस मकर संक्रान्ति के मौके पर इस रेसिपी को बनाकर अपने दोस्तों और फैमिली के साथ सर्दी में इसका आनंद लें। गर्म चाय या कॉफी के साथ बैगन पकौड़े का स्वाद दोगुना हो जाता है।

बैगन पकौड़ा बनाने की सामग्री

1 बड़ा बैंगन

1 कप बेसन

1/2 कप चावल का आटा

3-4 खड़ी लाल मिर्च

1/4 टी स्पून अजवाइन

1 चुटकी हींग

4-5 लहसुन की कली

1 चम्मच नींबू का रस

1/4 टी स्पून, हल्दी

तलने के लिए तेल

नमक स्वादानुसार

बैगन पकौड़ा रेसिपी बनाने की विधि

बैगन पकौड़े को घर पर बनाने के लिए सबसे पहले बैगन को गोल और पतले आकार में काट लें। अब लेमन जूस ,नमक और ½ टीस्पून लाल मिर्च पाउडर मिक्स करके इसमें बैगन के स्लाइसेज डालें औऱ फिर से अच्छी तरह से मिक्स करें। इसे 5 मिनट के लिए अलग रख दें।

अब एक बड़े बोल में बैगन की स्लाइसेज और तेल छोड़कर सभी सामग्रियां डालें। इसमें पानी डालकर एक स्मूद बैटर बनाएं, इसे अच्छी तरह से फेंटे ताकि पकौडे़ नरम बनें।

इसके बाद बेसन के इस बैटर में आधा टीस्पून गर्म तेल डालें और अच्छी तरह से मिक्स करें। अब एक गहरे और बड़े पैन में तेज आंच पर तेल गर्म कर लें।

जब तेल मीडियम गर्म हो जाए तब बैगन के स्लाइसेस को बेसन के बैटर में डालें और फिर धीरे से उठाकर इस गर्म तेल में डालें।( एक बार में पैन में ढेर सारे पकौड़े न डालें नहीं तो सारे पकौड़े एकसाथ चिपक जाएंगे। जिससे पकौड़े फ्लफी और क्रिस्पी नहीं बनेंगे।)

एक मिनट के बाद आराम और धीरे से पकौड़े को दूसरी तरफ पलटें और अच्छी तरह से पकाएं। जब पकौड़े क्रिस्पी और गोल्डन हो जाए इन्हें पैन से निकाल दें और नैपकीन पर रखें जिससे कि अतिरिक्त तेल निकल जाए।

पकौड़े पर ऊपर से थोड़ा-सा लाल मिर्च पाउडर और चाट मसाला डालें। पुदीने की चटनी के साथ,इमली की चटनी और चाय के साथ गर्मागर्म सर्व करें।

मूंग दाल की खिचड़ी

noreply@blogger.com (Shikha's kitchen) — Sun, 12 Jan 2020 12:31:00 +0000

खिचड़ी आसानी से बनने वाली मेन डिश रेसिपी है, जिसे आप अपनी फैमिली और दोस्तों के लिए किसी भी समय घर पर बना सकती हैं। इस डिश की सबसे खास बात ये है कि ये स्वादिष्ट होने के साथ-साथ काफी सेहतमंद भी है। मकर संक्रान्ति के मौके पर उत्तर भारत के तकरीबन हर घर में खिचड़ी जरूर बनाई जाती है। अगर आप भी टेस्टी खिचड़ी बनाना चाह रहे हैं तो यहां हम खिचड़ी की ये रेसिपी आप के साथ शेयर कर रहे हैं इसे इस मकर संक्रान्ति पर जरूर ट्राई करें। पापड़, दही यहां तक घी के साथ भी ये खिचड़ी बेहद स्वादिष्ट लगती है।

मूंग दाल की खिचड़ी बनाने की सामग्री

1 कप चावल

1/2 कप मूंग की दाल

2 आलू

1 शिमला मिर्च

1/2 कप मटर

2 हरी मिर्च

1 टुकड़ा अदरक

1 हींग

1/2 टी स्पून जीरा

2 लोंग

1/4 टी स्पून हल्दी

1/2 टी स्पून लाल मिर्च

2 टी स्पून देसी घी

स्वादानुसार नमक

मूंग दाल की खिचड़ी बनाने की विधि - How to make Mung daal khichdi

खिचड़ी बनाने के लिए सबसे पहले दाल और चावल को साफ करले। अब उन्हें पानी में भिगोकर एक घन्टे के लिए रख दे।

सभी सब्ज़िया जैसे आलू, शिमला मिर्च को काट कर रख ले।

इतना करने के बाद एक कुकर ले उसमे देसी घी डालकर गरम करे। इस गरम घी में ज़ीरा और हींग डाले इसके बाद इसमें लौंग, हल्दी, हरी मिर्च, लाल मिर्च, अदरक आदि डालकर मसाले को अच्छे से भून ले।

अब इसमें सभी कटी हुई सब्ज़िया डाले और उन्हें भूने। जब सब्ज़िया भुन जाए तो इसमें भिगोए हुए दाल और चावल डाले।

सारे मिश्रण को अच्छे से मिक्स कर ले। अब इसमें सामग्री के अनुसार पानी और नमक डाले अब कुकर का ढक्कन बंद करदे।

कुछ देर बाद जब एक सीटी आजाए तो गैस को बंद कर दे। कुकर का ढक्कन तब तक ना खोले जब तक प्रेशर ना निकल जाए।

प्रेशर निकलने के बाद कुकर का ढक्कन खोले। आपकी गरमा गरम स्वादिष्ट खिचड़ी तैयार है।

गुड़ मुरमुरे के लड्डू

noreply@blogger.com (Shikha's kitchen) — Sat, 11 Jan 2020 12:29:00 +0000

गुड़ मुरमुरे के लड्डू : मुरमुरा लड्डू खाने में जितना स्वाद बनाने में उतना ही आसान है। ये खाने में बहुत हल्के और लो फैट वाले होते हैं। मुरमुरे लडृडू आमतौर पर दिवाली और लोहड़ी जैसे त्योहार पर बनाएं जाते हैं। उत्तर प्रदेश में मुरमुरे को लाई कहा जाता है और मकर संक्राति के मौके पर इसके लड्डू तैयार किए जाते हैं। इन लड्डुओं को मात्र 30 मिनट में बनाया जा सकता है।

गुड़ मुरमुरे के लड्डू बनाने की सामग्री:

मुरमुरे(लाई)- 3 कप (80 ग्राम)

गुड़ - बारीक टूटा हुआ 1 कप ( 260 ग्राम)

घी - 1 छोटी चम्मच

गुड़ मुरमुरे के लड्डू बनाने की विधि

मुरमुरे(लाई) को कढ़ाई में डालकर मीडियम आग पर 2-3 मिनिट भून लीजिये और अलग प्याले में निकाल लीजिये, मुरमुरे(लाई) क्रिस्प हो जायेगी।

कढ़ाई में घी डालकर गरम कीजिये, गैस मीडियम और धीमी रखिये, घी मेल्ट होने के बाद गुड़ डालिये और गुड़ को चलाते रहें जब तक कि गुड़ पूरी तरह से मेल्ट न हो जाय।

गुड़ मेल्ट होने पर गैस एकदम धीमी कर दीजिये और मुरमुरे (लाई) को गुड़ के ऊपर डालिये और अच्छी तरह से गुड़ और मुरमुरे(लाई) को मिला लीजिये। गैस बन्द कर दीजिये और कढ़ाई को गैस से उतार लीजिये।

एक प्याली में थोड़ा पानी ले लीजिये। मिश्रण को थोड़ा ठंडा होने दीजिये, हाथ पर थोड़ा सा पानी लगाकर हाथ को गीला कर लीजिये, थोड़ा सा मिश्रण हाथ में उठा लीजिये और दोंनो हाथों से थोड़ा दबाव देते हुये गोल लड्डू बना लीजिये, बने लड्डू को प्लेट में रख दीजिये और सारे लड्डू इसी तरह बना कर तैयार कर लीजिये।

मुरमुरे(लाई) के लड्डू बनकर तैयार हैं, बहुत अच्छे लड्डू बने हैं, लड्डू को 3-4 घंटे के के लिये खुले हवा में छोड़ दीजिये, लड्डू खुश्क हो जायेंगे, अब लड्डू को कन्टेनर में भर कर रख लीजिये और 2-3 महिने तक खाते रहिये।

सुझाव:

मुरमुरे(लाई) के लड्डू के लिये गुड़ नरम और अच्छी वैराइटी का लीजिये. गुड़ और लाई का अनुपात सही रखें.
गुड़ और लाई के मिश्रण को ज्यादा ठंडा न होने दें, हल्का गरम गरम में लड्डू बनाकर तैयार कर लीजिये

तिल मावे के लड्डू-till mawe ke laddu

noreply@blogger.com (Shikha's kitchen) — Sat, 11 Jan 2020 11:57:00 +0000

सर्दियों में खूब तला-भुना खाने का मन करता है। पकौड़ी से लेकर पूरी और कचौड़ियां खूब खाने को मिलें। लेकिन सेहत का ख्याल रखना है तो फिर हेल्दी खाना तो बनता है। सर्दियों में गर्म तासीर वाली चीजें खानी चाहिए जिससे इम्यूनिटी बढ़े और ठंड भी कम लगे। आज हम आपको तिल और मावा के लड्डू की रेसिपी बता रहे हैं, जो स्वादिष्ट होने के साथ-साथ हेल्दी भी है।

तिल मावे के लड्डू बनाने की सामग्री

4 कप सफेद तिल

3 कप मावा (खोया)

4 कप पिसी चीनी

6 छोटी इलायची पिसी हुई

1/2 कप काजू बादाम

तिल मावे के लड्डू बनाने की विधि:

सबसे पहले एक भारी तली वाली कड़ाई को मध्यम आंच पर गर्म करते हैं

और इस में तिल डाल कर आंच को धीमा कर तिल को लगातार कलछी से चलाते हुए हल्का गुलाबी (लाइट ब्राउन) होने तक भूनते* हैं।

अब तिल को किसी अन्य बर्तन में निकाल लेते हैं और ठंडा होने देते है।

इसमें काजू, बादाम को हल्का सा भून कर एक बर्तन में निकाल लेते हैं।

अब अन्य कढ़ाई में खोया को भी धीमी आंच पर हल्का ब्राउन होने तक भून लेते हैं। गैस को बन्द कर देते है।

भुने हुये ठंडे तिलों को मिक्सर में डाल कर दरदरा पीस लेते हैं

और काजू, बादाम को भी छोटे-छोटे टुकड़ों में काट लेते हैं।

अब बड़े बर्तन में पिसे हुए तिल, बूरा, भूना हुआ खोया, कटे हुए काजू-बादाम एवम् इलाइची पाउडर डाल कर अच्छी तरह मिला लेते हैं।

अब मिश्रण से छोटे नींबू के आकार या अपनी इच्छानुसार आकर के लड्डू बना लेते हैं।

इस प्रकार से खोया-तिल के लड्डू भोग के लिए बन कर तैयार हो जाते हैं।

तिल गुड के लड्डू-til gur ke laddu

noreply@blogger.com (Shikha's kitchen) — Sat, 11 Jan 2020 11:33:00 +0000

तिल गुड के लड्डू-til gur ke laddu

तिल से बने खाने गर्मी और ऊर्जा दोनों देते हैं, जिसकी हमें इस जनवरी की ठंड के मौसम में अत्यधिक आवश्यकता होती है. तिल और गुड़ को मिलाकर बनाये गये लड्डू मकर संक्रांति पर अवश्य बनाये जाते हैं, तिल गुड लड्डू (til gud laddoo) को तिल कुटा (Tilkut recipe) भी कहा जाता है. ये लड्डू बनाने में बड़े ही आसान हैं और खाने में बहुत ही स्वादिष्ट.

तिल गुड के लड्डू बनाने की आवश्यक सामग्री

60 ग्राम सफेद तिल

कद्दूकस किया हुआ गुड़ 150 ग्राम

घी

तिल गुड के लड्डू बनाने की विधि:

धुले हुए तिल को अच्छी तरह साफ कर धूप में सुखा लेते हैं।

जब तिल अच्छी तरह सूख गाएं, तब एक भारी तली वाली कढ़ाई को लेकर मध्यम आंच पर गरम करते हैं। जब कढ़ाई गरम हो जाए तब इसमें तिल डाल देते हैं। तथा लगातार कलछी से चलाते हुए, तिल को गुलाबी होने तक भून रहते हैं।

तिल भुन जाने के बाद गैस को बन्द कर देते हैं और तिल को किसी अन्य बर्तन में निकाल लेते हैं।

इसके बाद एक कढ़ाई में गुड़ डालकर उसमें आधा कप पानी डाल कर मध्यम आंच पर पकने के लिए गैस पर रख देते हैं।

जब गुड़ पूरी तरह पिघल जाए तब आंच को धीमा कर लेते हैं।

गुड़ की बनी चाशनी* में भुने हुए तिल डाल कर अच्छी तरह मिला लेते हैं।

जब गुड़ की चाशनी व तिल अच्छी तरह मिलजाए तब लड्डू को बाँधने का काम सुरू करते हैं।

अब लड्डू बनाने के लिए, हाथों को घी लगाकर चिकना कर लें अथवा हाथों में पानी लगाकर तिल के गरम मिश्रण को हाथ में लेकर मुठ्ठी से दबाते हुए लड्डू** बना लेते हैं।

इस प्रकार तिल गुड़ के लड्डू बन कर तैयार हो जाते हैं।

* ध्यान रखें: जब मिश्रण हल्का गरम हो तभी लड्डू बना लें ठंडा होने पर लड्डू नहीं बन पाएँगे।

INSTANT GAJAR KA HALWA IN PRESSURE COOKER

noreply@blogger.com (Shikha's kitchen) — Sat, 11 Jan 2020 10:05:00 +0000

INSTANT GAJAR KA HALWA IN PRESSURE COOKER RECIPE: Easy and quick to make in just 30 mins.I usually make carrot halwa in pan but this time pressure cooked and tried which was so easy and quick too.So if you have sudden guests or the sudden sweet cravings you can try this method of making instanth gajar halwa in pressure cooker.

Now lets get to learn how to make carrot halwa in pressure cooker

INGREDIENTS TO MAKE INSTANT GAJAR KA HALWA IN PRESSURE COOKER

2.5 tablespoons ghee, 37 ml, divided

7-8 raw cashews, broken

1 tablespoon golden raisins

500 grams carrots, grated, 3 heaping cups grated carrots, around 8 large carrots

3/4 cup whole milk,

1/2 cup granulated white sugar, 100 grams

1/4 cup milk powder, 25 grams, optional but recommended

1/4 teaspoon cardamom powder

सेब और बादाम का हलवा (Apple Almond Halwa)

Instructions

HOW TO MAKE INSTANT GAJAR KA HALWA IN PRESSURE COOKER?

1) Wash the carrots well. Scrub them well or if needed peel them. Now grate them using a box grater.

2) Heat the ghee in a pressure cooker on medium heat. Once hot fry the dry fruits till they are golden brown. Drain and remove them in a separate bowl and keep it aside.

3) In the remaining ghee, add grated carrots.

4) Saute for 2-3 minutes.

5) Then add milk and mix well. Yes, it looks there is not enough liquid but it is perfectly fine.

6) Cover the cooker with lid, put the weight on. And cook for 1 whistle on medium heat.

7) Then let the pressure go down by itself then open the lid.

8) You can see, it does not stick to the bottom even though there was not enough liquid.

9) Now again turn the heat on medium. Add milk powder.(You can also add mawa/khoya)

10) Mix well and cook for a minute.

11) Now add sugar and mix.

12) As sugar melts, it becomes liquidy.

13) Let it cook for 5-6 minutes or till the all the moisture evaporates and it becomes halwa consistency.

14) Now add cardamom powder and fried dry fruits.

15) Mix well.

16) Halwa is ready to serve. Remove it to a serving plate or bowl.

You can serve the gajar ka halwa warm or chilled or at room temperature.