Gulkand Dry Fruit Burfi

Diwali Recipes 2018

Happy Deepawali!!

Gulkand Dry Fruit Burfi.

Perfect for festivals as well as works for energy booster. Super healthy, loaded with loads of  dryfruits which are rich in proteins.

Preparation Time- 20 minutes, Cooking Time- 50 mins, Total Time- 70 mins

Ingredients-

1 1/2 cup chopped dried fig (anjeer),

1 cup dates (khajoor),

1/3 cup almonds (badam),

1/3 cup kaju,(cashew nuts)

1/3 cup walnuts,(akhroot)

1/3 cup raisins (kishmish),

2 tablespoon gulkand,

1/4 tsp nutmeg powder,

1/2 cup black raisins(Munakka),

1 tablespoon ghee.

Method-

  1. Let’s’ begin by soaking anjeer/fig for 15 minutes,strain water and pat dry well.
  2. Grind anjeer,dates, black raisins and kishmish in a jar by making a smooth paste.
  3. Finely chop almonds,cashewnuts,walnut and pista.
  4. Heat ghee in a deep bottomed pan and the paste of anjeer,dates and kishmish and saute it for a while.
  5. Add gulkand
  6. Add gulkand and cook for couple of minutes till you notice that mixture separates from the pan. Turn off the pan.
  7. Grease the tray with ghee and pour the mixture into the tray.Level it with spatula and allow mixture to cool completely and set into firm burfi.
  8. Refrigerate it for 30 minutes. Cut it into desired shapes.

Relish it with your family and friends.

Happy Deepawali!

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Diwali Recipes 2018 – Methi Mathri / Fenugreek Crackers

Wishing all our readers a very Happy prosperous and safe Diwali.🎇 Festivals are incomplete without delicious food especially when we spend time with our family members, extended families and friends.🎊

Here is my maiden recipe for Diwali festival Methi Mathri/Fenugreek Crackers. A very easy peasy recipe  to prepare.Let’s  get started without any delay……

Preparation Time – 15 minutes,  Cooking Time- 5 minutes,Servings-4

Ingredients-

2 Tsp coriander seeds (sabut dhania),250 gm all purpose flour (maida),1 & 1/2 Tbsp kasuri methi,1/2 Tsp fennel seeds,(saunf),1/2 Tsp carom seeds (ajwain),Salt as per taste,1/4 cup oil,Oil for deep frying.

Method-

  1. Churn coriander seeds coarsely in mixie jar.
  2. Sieve the all purpose flour in a bowl by further adding kasuri methi,fennel seeds , carom seeds,coriander seeds ,salt and oil. Mix it well till formed a little crumble.Pour water and knead till it becomes tight/stiff dough.
  3. Cover it with wet muslin cloth and let it rise for 10-15 minutes.After uncovering knead the dough once and you will notice that it’s smooth.
  4. Divide the dough into small medium sized balls.
  5. Roll it in uneven shape with rolling pin.
  6. Prick mathri with help of fork so that it doesn’t swell up while deep frying.
  7. Heat the oil in deep bottom pan/kadhai keeping the flame between low to medium.
  8. Fry the mathris till golden brown.
  9. Let it cool down and store it in air tight container.

Hope you enjoyed this!

Happy Diwali!!

Mohanthal

Happy Dusherra!!🙏🏻😇

Mohanthal is a  traditional Indian dessert prepared in many auspicious occasions especially during Diwali. It is popular in Gujarat and Rajasthan. Thought of making it on auspicious day of Dusherra or VijayDashmi.

Let’s get started

Preparation Time- 10 minutes,Cooking Time-30 minutes,Servings-2.

Ingredients-

1 cup gram flour(besan),

1 tablespoon ghee (clarified butter),

3 tablespoon milk,

2 tablespoon cardamom powder (elaichi powder),

For Sugar Syrup-

1/2 cup sugar,

1/2 cup water

For Garnishing

dryfruits of your choice (I have used almonds and kaju)

Method-

  1. Take a large bowl take besan and crumble with ghee and milk.
  2. Sieve the crumbled besan with the help of sieve.
  3. Heat ghee in a large bottom pan or kadhai. Add the crumbled besan.
  4. Mix well and let it cook well on medium flame till it comes to golden brown.
  5. In the meantime, lets prepare sugar syrup in another pan by adding sugar and water.
  6. Transfer the sugar syrup into the besan mixture,till it combines well with besan by stirring it continously.
  7. Stir it nonstop for 5 minutes till the mixture thickens.
  8. Let the ghee absorbs and turns sticky.
  9. Transfer it into ghee greased tray, garnish it with dryfruits and let it cool for good 2-3 hours.
  10. Cut it into desired shapes.
  11. Serve immediately. It can be stored for a week in refrigerator.

Happy Dusherra!🙏🏻🎊

Khasta Chatpati Puri.

Festive Season is finally here!!🎉🎊

Presenting Khasta Spicy Puris in different avatar.

Spicy, crunchy and scrumptious and very easy to make. Drool over it with raita, alu ki sabji(potato curry) or mummy ke haath ka bana hua Aam ka Achar. (Homemade pickle prepared by mom).

Preparation Time – 1 hour, Cooking Time- 3 minutes , Serving – 2.

Ingredients

For Layer –

Urad Dal- 1 cup,(Ground Dal)

Grated or chopped ginger-1/2 inch ,

2-3 green chillies,

Ajwain- 1 tsp,(Carrom seeds)

Saunf-1 tsp, (fennel seeds)

Salt to taste,

Red Chilli powder-1 tsp,

Aamchur- Dry Mango powder- 1/2 tsp,

Hing (Asofoetida) a pinch,

Curry leaves- (optional),

Chopped Coriander leaves- 1/2 cup,

For Dough-

Flour, a little salt and oil.( Also known as मोईंन – moin in Uttar Pradesh)😊

Method-

  1. Soak urad dal(ground dal) for an hour in warm water.
  2. Grind the soaked dal with an 1/2 an inch of ginger and 2-3 green chillies without water. The texture should be slightly coarse.
  3. Mix ajwain,saunf, red chilli powder, dry mango powder, hing,curry leaves and coriander into the ground flour mixture.
  4. For stiff dough knead flour, salt and little oil.
  5. Divide the ball into small pieces and form into smooth balls. Roll into the regular shape of puri as thin as possible.
  6. Apply a thin layer of the mixture and deep fry it by facing it down.
  7. Drain it out on tissue paper.

Relish it with your friends and family.

Do let me know how you made it!

Bon Appetite!

Dahi Bhindi – Okra/Lady Finger with Yogurt Curry

Dahi Bhindi/Okra/Lady Finger with Yogurt Curry

Preparation Time- 10 minutes, Cooking Time- 20 minutes, Servings- 2

Ingredients-

  • 20 medium size okra (bhindi)
  • 3 Tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp mustard seeds (rai)
  • 1 tsp (hing)
  • 1 Tbsp besan (gram flour)
  • 2 tsp coriander powder
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1 cup yogurt (dahi, curd)
  • 1 cup water (approximately)
  • 1/2 tsp salt

Method-

  1. Wash and pat dry the okra and cut both ends, and cut them in about 1 inch pieces.
  2. Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are soft for around 5 minutes.
  3. Remove it in a bowl and use the same pan for further process.
  4. Heat 1 teaspoon oil on medium heat.As soon as the oil is hot,add cumin seeds,mustard seeds and hing.As it starts to splutter turn the flame to low.
  5. Add the besan and stir fry for about 1 minute until it has light aroma, and is golden brown in color as it will give the thickness to the gravy.
  6. Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix come together. Stir it for 3 minutes.
  7. Add water and salt,let it simmer for 5 minutes on low flame.
  8. This can be best relished with jeera rice,fulka roti,chapati or paratha (Indian flat breads).

Navratri Special – Bharwa Lauki with Kadhi/Stuffed Bottle Gourd with Kadhi

Day 7!!

Bharwa Lauki with Kadhi is the newly added recipe in my collection, tried and tested and instantly approved by my husband with two thumbs-up. It can be relished during fasting and as a breakfast or evening snacks.

Let’s get started

Preparation Time- 10 minutes,Cooking Time- 20-30 minutes, Servings- 2.

Ingredints-

Lauki (Bottle Gourd) – 1 Medium,

Curd-  1 cup,

Amarnath(Rajgira) Flour-2 tbsp,

Boiled potatoes-2 tbsp,

Green chillies chopped-3,

Powdered Black pepper – 1 tsp,

Rock Salt-1 tbsp,

Groundnut Oil -to fry.

Method-

  1. Peel lauki,cut into roundels,and remove seeds from the centre to make hollow.
  2. In a bowl, add mashed potatoes,green chiilies and black pepper mix well,mashing lightly.
  3. Stuff the roundel centres with mashed potatoes batter.
  4. Heat a oil in a non stick pan, add cloves and cardamom for saute.Place bottle gourd(lauki) on the pan and cook till golden brown. Cover it with lid so that’s it is cooked at the earliest.
  5. Uncover and flip it the other side.
  6. To prepare kadhi, add curd,amarnath flour,salt and black pepper and mix well.
  7. Add 1/2 cup water, and whisk well to make a smooth batter.
  8.  Pour the curd batter in another non stick pan,cook it, stirring continuously till the mixture thickens.
  9. Put some of the kadhi in a serving plate,arrange stuffed bottle gourd roundels over it and serve it immediately.Serve the remaining kadhi as required.

I am sure when you make this everybody is gonna love it. Hope you try this soon and don’t forget to share your feedback with us.

Bon Appetit!

Golden Curry

Golden Curry

Preparation Time: 10 mins, Cooking Time -10 minutes. Servings-4

Ingredients:

Baby Potatoes-8

For Saute-
Oil-1 tbsp,
Garam Masala-2 tsp,
Salt to taste

For Curry
Oil-1 tsp
Cumin seeds- 1 pinch
Tomato-1
Green chilli-1
Garam Masala-1 tsp,
Turmeric Powder-1 tsp,
Coriander powder-1 tsp,
Red Chilli powder-1 tsp

For Stuffing:
Few Makhanas,(foxnut or lotus seeds)
Few Almonds,
Few Raisins,
Small Elaichi (Cardamom)
Chopped Green Chilly – 1,
Salt to taste
Method:

Let’s first peel off potatoes skin and scoop out the inside of potatoes as well. Now pour 1 tsp oil in a pan and sauté potatoes with pinch of salt and red chilli powder. Keep stirring it for a while.
In the meantime, we will prepare the stuffing and for that we will need few cashew, raisins, makhana (fox nut),almonds and the remaining batter of potatoes.

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Grind it in mixer, make a paste of it and stuff it in the sauted potatoes

Now take a pan, add 1 tsp of oil in a pan,1 bay leaf,3 cloves, cumin seeds and asafoetida (hing) -1 pinch. As soon as cumin seeds start spluttering put the paste of tomatoes, green chill,garam masala, turmeric powder, coriander powder and salt which has to be grinded in a mixer . As soon as oil starts leaving from the paste, put stuffed potatoes, cardamom powder and lukewarm water. Transfer the gravy into cooker on high flame after two big whistles and turn it in slow flame after one whistle. You can turn it off now.

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Garnish it with ghee and bay leaf.

photogrid_1485793058055

Serve it with hot naan,roti or paratha.