How To Prepare Malai Kofta-North Indian Dish

Malai Kofta Recipe is a North Indian dish.It goes well with chapati, naan, jeera rice, all pulaos and parathas.How to make Malai Kofta Curry-Creamy and rich preparation with paneer dumplings.

Malai Kofta

Ingredients For Malai Kofta :

• Potato -2 or 1/2 cup boiled and mashed
• Mixed vegetables - 1/2 cup  (carrot, beans,peas or any vegetables)
• Granted Paneer/ cottage cheese - 1/2 cup
• Green chillies -1 finely chopped
• Coriander powder -2 tsp
• Cumin powder -1 tsp
• Red chilli powder -3/4 tsp
• Cashew nuts/ground nuts powder -1 tbsp
• Coriander leaves - 2 tbsp finely chopped
• Cornflour/maida - 3/4 tsp
• Salt as needed
• Oil for frying koftas

Ingredients Ingredients For  Sauce:

• Oil -1 tbsp
• Onion -1 big
• Ginger-garlic paste -1 tsp
• Tomatoes -3
• Turmeric powder -1/4 tsp
• Cumin powder/jeera powder -1 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 3/4 tsp
• Salt as needed
• Dairy Cream -1/4 cup
• ashew nuts/ground nuts powder - 1 tbsp coarsely powdered
• Garam masala powder - 1/2 tsp

For The Seasoning

• Oil - 1 tbsp
• Shah jeera/Caraway Seeds -3/4 tsp

How To Prepare Malai Kofta :

• In a bowl, mix together grated paneer,Boil vegetables(in pressure cook vegetables for 2 whistles and later once it cool put the vegetables in a muslin cloth and squeeze out all excess water),Mashed potatoes,finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.
• Divide the mixture equally and make balls.

• Roll the balls in cornflour.

• Heat oil and fry the koftas in batches on medium heat until golden brown.

• Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

How To Prepare The sauce:

Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning.Add ginger garlic paste and saute for a few more minutes.Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool.Once it cools, blend it to a fine paste.

How To make Malai Kofta Gravy:

• Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

• Add 1 cup of water, cream, cashew nut powder/ground nuts powder and bring it to boil on low flame.

• Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

• Sprinkle garam masala and finely chopped coriander leaves.

• Serve hot with jeera pulao or chapati or naan.

Thank you!!!!!!!!!!!!!!!!!!!!!!

How to prepare Gulab Jamun Recipe

How to prepare Gulab Jamun?Here goes the answer- Gulab Jamun is very popular recipe in India.Treat your family to perfect, delicious Gulab Jamuns.This recipe famous in diwali.I hope every one love this recipe.

Ingredients For gulab jamuns:

Gulab Jamun Recipe

• 1 cup milk powder
• ¼ cup all purpose flour or maida
• 1 tsp oil or ½ tsp ghee
• a pinch of salt (optional)
• a pinch of baking soda
• 1 to 2 tbsp yogurt
• a few blanched pistachio or almond slices for garnishing

Ingredients for sugar syrup:

• 2 cups water
• 1.5 cups sugar
• 3-4 green cardamoms, husked & crushed or powdered
• a pinch of saffron/kesar (optional)
• 1 tsp rose water (optional)

Methord To Prepare Sugar Solution or pak:

• mix water, sugar, cardamom and saffron.
• keep this sugar solution on fire and cook till you get a syrup consistency.
• there should be no thread formation in the sugar solution.
• stir in the rose water and keep aside.

Methord To Prepare jamuns:

• first mix the milk powder, all purpose flour(maida), soda in a bowl.
• add oil or ghee and just 1 tbsp of yogurt.
• mix and keep on adding little of the yogurt to get a soft sticky mixture.
• the dough should not be crumbly or dry. if it is then add some yogurt.
• make smooth small balls from the dough.
• heat the oil and the reduce the flame to low.
• add the balls and fry them stirring often to get even color.
• when they become golden, remove from a slotted spoon and add them to the sugar syrup.
• let them soak in the sugar syrup for atleast 1-2 hours.
• gulab jamuns can be served warm or cold. if they are at room temperature, then warm in the microwave and serve gulab jamun topped with sugar syrup.

Thank You!!!!!!!!!!!!!!!!!!!!!

Gujarati Recipe - Khaman Dhokala

Dhokla or Dhokra is more famous in Maharastra and Gujarat.It is originates from the Gujarat.Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Ingredients For Dhokala or Dhokra

Khaman Dhokala

• For Batter:
• Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
• Curd/Yogurt - 1/2 cup (not very sour)
• Water - 1/2 cup
• Cooking/Baking Soda - 1/2 tsp
• Oil - 1 tbsp
• Turmeric a pinch
• Green Chili paste - 1 - 2 (or as per taste)
• Sugar - 1 tsp
• Citric acid - quarter tsp (or lemon juice)
• Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
• salt to taste

For tempering

• Mustard Seeds
• Curry leaves
• Grated coconut
• Coriander leaves
• Little water + Oil to be topped on dhoklas

Methord To Prepare Dhokala or Dhokra :

• Mix first 1/2 cup curds with 1/2 water.
• To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
• Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas or Dhokra. Thali plate can be used for steaming To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
• Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
• After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
• In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

Thank You!!!!!!!!!!!!!!!

Katachi Amti Recipe -Famous In Maharastra

Katachi amti is the another recipe on my blog.This is very famous in maharastra.The tangy sauce is called katachi amti.Puran Poli is always accompanied with this katachi amti in maharastra meal or food.This amti will prepare with daal(chana dal). Amti can be prepare more spicy if you want.

Ingredients For Katachi Amti:

Katachi Amti

• 1 cup Chana Dal
• 2 tbsp Ghee
• 1 tsp Red Chilli powder
• 2 Bay Leafs
• 1" Cinnamon Stick
• 2 Cloves
• 1 tsp Goda Masala
• 1 tsp Coriander powder
• 5 to 6 Curry Leaves
• pinch of Hing
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 4 tbsp Tamarind Pulp
• 1 tbsp Jaggery / Gul / Gudh
• 2 tbsp desiccated coconut

How To Prepare Katachi Amti(tangy sauce) :

• Wash and soak chana dal in water for 4 hours.
• After 4 hours, put chana dal in pressure cooker and cook until 4 to 5 whistles.
• After dal is cooked, boiled strain out all the water from dal using strainer.
• Take water from dal in a pan.
• To that add red chilli powder, coriander powder, goda masala, bay leaf, cinnamon stick,
• clove, mix well.
• And put that pot on a medium heat and bring that to boil.
• Take a coconut in a pan and dry roast until it gets light golden color.
• Now add coconut in boiled dal.
• Also add tamarind pulp and jaggery in boiled dal.
• Continue to cook dal for 15 to 20 mts.
• Once dal is cooked, now its a time for tempering.
• For tempering heat up tsp each ghee or oil in pan.
• Once its hot add mustard seeds, cumin seeds, hing, turmeric powder, curry leafs.
• Pour that tadka over Amti.
• Garnish with coriander leaves.

Thank You!!!!!!!!!!

Famous Maharastra Recipe- Sabudana khichadi

Sabudana khichadi (Sabudhana Kichadi) is an Indian dish made from soaked Sabudana. It is famous in Maharashtra specially made during fasts even Navaratri too.This can be prepared for breakfast also.My family love this recipe and hope you all also enjoy my recipe.

Ingredients for Sabudana Khichadi (Sabudhana Kichadi):

Sabudana khichadi

• Sabudhana(sago) - 1 cup
  
• Roasted Peanuts - 1/2 cup
  
• Potato - 1 (cut into small pieces) - You can also use 1/4 cup of other chopped vegetables like carrot, capsicum , green peas etc
  
• Onion - 1/2 (sliced)
  
• Salt - to taste
  
• Oil/Ghee - 1 tblsp
  
• Cumin seeds - 1/2 tsp
  
• Mustard seeds - 1/2 tsp
  
• Curry leaves - 6
  
• Green chillies - 2-3 (finely chopped)
  
• Cilantro - handful(coriander leaves)
  

Method To Prepare Sabudana Khichadi (Sabudhana Kichadi) :

• Wash the sago and soak it overnight (or atleast 2 hours) based on sago. Before using the sago, wash and drain for 2-3 times to get rid of the extra strach.
  
• Heat oil in a pan, temper mustard seeds and cumin seeds. Add chopped onions, green chillies and curry leaves and toss them for a few minutes.
  
• Next add the potato pieces. Cover and cook till it is completely cooked.
  
• You can add a pinch of turmeric powder if you like the kichadi to have a nice yellow colour. This is optional.
  
• Next add the sago and required salt. Mix everything, reduce the heat and cook it covered for about 3 minutes. No water is needed. The water that the sago must have absorbed duing soaking is sufficient to cook it.
  
• Add the peanut powder and mix everything. Increase the heat and keep tossing for another 2 minutes.
  
• Finally add chopped cilantro (coriander leaves), mix and switch off.
  

Thank You!!!!!!!!

Sabudhana Vada - Maharastra Great Snack

Sabudhana Vada (Sabudana Vada) from Maharashtra in western India is a great snack and this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats.

Ingredients For Sabudhana Vada(Sabudana Vada) :

Sabudhana Vada

• Sago (sabudana/Javarisi) - 1 cup
  
• Potato - 2 (boiled and peeled)
  
• Onion - 1/4 (grated)
  
• Green Chillies - 2 or 3 (minced)
  
• Ginger - a small piece (grated)
  
• Salt - 1 tsp
  
• Cumin seeds - 1 tsp
  
• Peanuts (optional) - 1/4 cup (coarsely powdered)
  
• Curry leaves - 2 strands
  
• Cilantro - 2 strands
  
• Mint leaves - 4 (Optional)
  
• Asaefoetida - a pinch (optional)
  
• Oil - to deep fry
  

How To Prepare Sabudhana Vada (Sabudana Vada):

• Soak the sago in water for at least three hours or overnight. Drain the water after soaking.
  
• Peel the boiled potatoes, mash it well and add it to the drained sago.
  
• Add the grated ginger, grated onion, green chillies, peanut powder, cumin seeds, asaefoetida and salt to the above mixture.
  
• Finely chop the curry leaves, mint leaves and cilantro and add to the above mixture.
  
• Mix everything together. Make small balls out of the mixture, press it with your palms to get the vada shape and keep aside.
  
• Heat oil in a deep kadai. When the oil is hot enough deep fry the vadas.
  
• Drain the excess oil in paper towel and serve hot with some chutney.
  

Thank You !!!!!!!

Home Made Shrikhand - Indian Sweet Dish

Shrikhand is an Indian sweet dish made of strained yogurt or curd and it is often eaten along with meals with Puris.This is one of the main desserts in Maharashtra.

Ingredients For Home Made Shrikhand:

Shrikhand

• 3 cups Curd (Yogurt), not sour
• 1/4 cup + 2 tablespoons (or according to taste) powdered Sugar
• 1/2 teaspoon Cardamom Powder (elaichi powder)
• 10-15 Almonds and Cashew nuts, roughly chopped

How To Prepare Home Made Shrikhand :

• You can use either homemade curd (plain yogurt) or store bought curd according to the availability. Use the curd that is not sour otherwise, shrikhand will turn sour.
• Spread clean muslin cloth or cheesecloth over large strainer on a big plate. Place plain curd in the center.
• Wrap it from all sides and tightly tie muslin cloth.
• Hang curd in a refrigerator for around 6 to 7 hours or until almost water is drained off from curd. Place an empty container below it to collect the whey (drained curd liquid). Curd should become very thick.
• After 6-7 hours, untie muslin cloth and transfer thick strained curd to bowl.
• Discard the whey.
• Add sugar and cardamom powder.
• Mix properly using a hand beater or a spoon until smooth.
• Add chopped almonds and cashew nuts and mix well. Refrigerate prepared shrikhand for at least an hour before serving. Serve it chilled.

Thank You!!!!!!

Bharli Vangi - Marathi Vegetable dish

A very traditional Marathi Vegetable dish is Bharli Vangi. Also called as Eggplant. 

Ingredients To Prepare Bharaleli Vangi : 

Bharli Vangi

• 12-14 small brinjals/eggplants,
• 1 cup dry shredded coconut,
• 1/2 cup peanut powder or peanuts (roasted),
• 1/4 cup sesame seeds,
• 1 tbsp each coriander-cumin seeds,
• 2 tbsp Maharashtrian goda Masala ,
• 1 tsp tamarind pulp,
• 1 tbsp jaggery,
• 2 tsp chili powder,
• salt to taste,
• 1 tsp ginger-garlic paste (optional),
• 1/2 tsp asafoetida,
• 1 tsp turmeric powder.
• 2 tsp oil.

How To Prepare Bharaleli Vangi : 

• Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
• Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
• Stuff all the brinjals with above masala.
• Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add asafoetida and turmeric powder.
• Add the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
• Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked. (To keep the masala from sticking to the bottom of the pan, cover the pan with a deep platter with some water in it. It helps the curry cook evenly without burning.)
• Remove the lid and stir to check if the brinjals are done. If not, cook further until well done. Garnish with coriander leaves. Serve hot with chapati or rice.

Thank You !!!!!!!!

Pooran Poli - Popular In Maharastra

Pooran Poli is popular in Maharastra.Several types of Pooran polis are made but one made with split Bengal gram is more very popular in marathi dish.We Use to prepare this in festival time.Here is Puran Poli recip - 

Ingredients for Pooran poli(Puran Poli)Recipe :

Pooran Poli

For Kneading Flour :

• Wheat flour or flour – 400 grams
• Salt - to taste
• Oil or Ghee – 1 tablespoon

For Prepair Pooran :

• Split Bengal gram (Chane ki daal)– 150 grams
• Sugar or Jaggery (Gur)– 50 grams
• Green cardamom (Chhoti Elaichi)– 8 to 10
• Ghee or refined oil – 100-150 grams

How To cook Pooran Poli :

• Soak Bengal gram for 4-5 hours.
• Sift flour, add 1 tablespoon ghee and salt to taste and mix well. Knead smooth dough with warm water. Cover and keep aside for 20 minutes.
• Boil gram in pressure cooker in 2-3 tablespoon water. Turn off the flame after 1 whistle. Take out lentil, cool and grind finely in mixer without water.
• Heat 1 tablespoon ghee,if you are using jaggery, then drop small pieces of jaggery in hot ghee and melt it, then add ground lentil. Fry for 5 minutes, cool and mix powdered green cardamom. Pooran is ready.
• Heat a griddle. Make a small ball of dough, flatten and stuff 2 tablespoon of pooran. Seal and press between your palms. Rub this stuffed ball with flour and roll into a round 6”-7” in diameter with a rolling pin. Put pooran poli on griddle. Apply oil on both sides and fry till it turns brown, turning regularly.

Now Poor Poli is ready to serve and eat ... :)

Thank You!!!!

Home Made Besan Ladoo

Besan Ladoo (ladu) is very easy to preape and quick process.It is one of the most common sweets made during every festive in india. I always prefer to add more ghee to roast the besan due to that it will be very soft and testy.

Ingredients For Besan Ladoo :

Besan Ladoo

• 2 cups besan
• ¼ to ½ cup organic ghee/clarified butter
• ⅔ to ¾ powdered sugar or superfine sugar as required
• 3-4 green cardamoms
• 1 tbsp raisins
• 1 tbsp chopped cashews or almonds (optional)
• a few chironji seeds/charoli or cashew halves to garnish (optional)

How To Prepare Besan Ladoo :

• Heat ghee in a thick bottomed pan or kadai.
• Add the besan and stir.
• Stir and continue to roast for 6-7 minutes on a low flame,until start getting nutty fragrance from besan and color has changed.Also you Start seeing the ghee beginning to release from the besan.
• Then add sugar. stir & mix for 5-7 minutes remember to keep on stirring so that the mixture does not stick to the bottom of the pan and burns. switch off the flame.
• Let the besan mixture warm or cool down.
• Don't cover the pan with any lid while the mixture is cooling down.
• Once the besan ladoo mixture cools down or is warm enough for you to handle, then make small or medium sized besan ladoos from the mixture.
• Now besan ladu is ready to eat.

Thank You!!!!!!!

Mumbai Special Pav Bhaji Recipe At Home

Maharastra Pav Bhaji is one of the famous street food and testly to have,specially in Mumbai.Learn to make mumbai style best delicious and tasty pav bhaji recipe at home.Yummmyyyyyy i love pav bhaji very much.Hope you enjoy this recipe.

Thank You... :)

Ingredients For Pav Bhaji:

Pav Bhaji Recipe

• Potatoes 4 medium
• Tomatoes 4 medium
• Cauliflower 1/4 small
• Onions 2 medium
• Ginger 1 inch piece
• Garlic 8-10 cloves
• Green capsicum 1 medium
• Green chillies 3-4
• Fresh coriander leaves 1/4 cup
• Green peas shelled1/4 cup
• Lemons 2
• Oil 3 tablespoons
• Salt to taste
• Pav bhaji masala 1 1/2 tablespoons
• Butter 3 tablespoons
• Pav 8

How To Prepare Pav Bhaji:

• Boil, cool, peel and grate potatoes. Wash and finely chop tomatoes. Wash and grate cauliflower. Peel, wash and finely chop onion. Peel and wash ginger, garlic and grind to a fine paste.
• Wash, halve, remove seeds and finely chop capsicum. Wash, remove stems and finely chop green chillies.
• Clean, wash and finely chop fresh coriander leaves. Wash and boil the green peas in salted water till soft, drain and mash lightly and keep aside. Cut lemon into wedges.
• Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light brown. Add chopped green chillies and ginger garlic paste. Stir-fry for half a minute.
• Add half the quantity of chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add chopped capsicum, boiled and lightly mashed peas, grated cauliflower, grated boiled potatoes and
• Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon a few times, till all the vegetables are completely mashed. Add pav bhajee masala, salt and the rest of the chopped tomatoes. Cook on medium heat for two minutes, stirring
• Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
• Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.  
  
  

  Thank You!!!!!!!!

How To Make Vada Pav - Popular Street Food In Maharashtra

Vada Pav is popular street food in Maharastra.Vada pav is a quick snack which is available anywhere in Maharastra.This vada pav recipe is easy and the chutneys could be made in advance. Assembling of vada pav is quite easy.

Vada Pav

Ingredients

• 6 large Potatoes boiled and peeled
• 1 tablespoon and to deep fry Oil
• Pinch Asafoetida
• 1/4 teaspoon Turmeric powder
• 1 tablespoon green chilli-garlic paste
• Salt to taste
• 1/4 cup Fresh coriander leaves chopped
• 1 tablespoon Lemon juice
• 8 small Loaves of bread (pav)

For Batter :

• 1 1/4 cups Coarse gram flour (besan)
• Salt to taste
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• Small pinch Soda bicarbonate

For the green chutney:

• 2 tbsp water
• ½ cup coriander leaves
• ¼th cup mint leaves (optional)
• 3-4 green chilies or as required
• 3-4 garlic cloves
• ½ lime juice
• black salt as per taste

Method To Prepare Vada Pav:

• To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix. Add sufficient water and whip to a smooth and thick batter. Set aside for at least fifteen minutes. Place the boiled potatoes in a b
• Heat one tablespoon oil in a pan. Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. Add coriander leaves, lemon juice and mix mashing the potatoes some more.
• Divide the mixture into eight equal portions and shape them into balls.
• Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. Drain on absorbent paper. Slit each pav, spread some dry garlic chutney, place a vada and press lightly.
• Serve immediately.

Preparing Green Chutney:

• Grind everything into a blender with water until smooth paste is formed. Place it aside.
  

Thank You!!!!!!!!!

How To Prepare Jeera Rice,Zeera rice or Cumin rice

Jeera Rice or Zeera Rice or Cumin Rice is very simple and fast recipe compare to other rice recipe.It is Soft and salty with nice aroma of ghee and richness of cashew nuts. I love this simple favourable rice recipe and hopefully you will like it too! 

 

Ingredients For Jeera Rice:

• 

  Jeera Rice

  Basmati rice 1 1/2 cups
• Cumin seeds 2 teaspoons
• Ghee 1 1/2 tablespoons
• Bay leaf 1
• Black cardamom 1
• Cinnamon 2 two inch to cook
• Salt to taste
• 8-10 Cashew nuts, cut into halves

How To Prepare Jeera Rice,Zeera rice or Cumin rice :

• Wash rice thoroughly and soak in water for half an hour.Drain.
• Heat the ghee or oil in a deep pan. Add cashew nuts and stir fry until they turn light brown. Transfer to a plate.
• Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.
• Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
• Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish.Garnish it with fried cashew nuts and serve hot with dal fry or dal tadka.
  
  

  Thank You!!!!!!!

Yummy Palak Paneer Recipe

Palak Paneer is a North Indian curry which can be prepares testy curry by cooking deep fried paneer cubes in healthy spinach gravy.

Palak Paneer

Ingredients For Palak Paneer :

• 1 kg spinach
  250 gms of paneer (cut cubes and lightly fried till brown in a tsp of clarified butter)
• 1 tsp cumin seed
• 3 to 4 bay leaf
• 4 tomatoes (blanched in hot water, peeled and pureed)
• 2 onions
• 1 inch piece of ginger
• 7-8 garlic flakes
• 2 green chili
• Pinch of sugar granules
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 3/4 tsp red chili powder
• 1/2 tsp coriander powder
• 3/4 tsp garam masala
• 3/4 tsp dry mango powder
• 3 tsp oil
• 1 tsp butter
• 1 tsp fresh cream

How to make palak paneer in Home:

• Remove spinach leaves from stem and wash leaves well.
• Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes.
• Switch of the heat and let the spinach cool down.
• Blend the spinach mixer in a blender and make a thick spinach paste.
• Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.
• Add the fried pieces of paneer and mix it well. Cook and cover on low heat for 4-5 minute.
• Take it out in a serving bowl and garnish with fresh cream.
• Serve hot with roti ,rice or jeera rice.

Thank You!!!!!!!!!!

Home Made Pani Puri or Golgappa Recipe

Popular street food recipe of crispy puris used for golgappas or Pani Puri.Yummy I love it.

Ingredients to prepare Pani Puri or Golgappa :

To make Puri :

• 1 cup Semolina / Rava
• 3 tblsp Fine Wheat Flour /Maida
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• Oil to deep fry

To make Pani(Golgapa):

Home Made Pani Puri

• 1/2 cup Tamarind (Imli) Pulp
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera)
• 1/2 cup Coriander Leaves
• 3 Green Chilly (Hari Mirch)
• 1 cup Mint Leaves (Pudina Leaves)
• 1 tblsp Black Salt (kala namak )
• 1 tblsp Boondi
• 2 tblsp crushed Jaggary

To make stuffing for Puri 

• 2 medium boiled potatoes
• 1/2 cup boiled dried yellow peas/ small chickpeas
• salt to taste
• Green chutney
• Red Tamarind Chutney

How to make Pani Puri  or Golgappa Or Golgapa :

• To Make Puri:
• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.
• To Make Pani:
• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
• To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
• To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Hope You Enjoy With This Recipe :)

Thank You!!!!!!!!!!

Modak Recipe For God Ganesha

Modaks have a special importance in the pooja of the Hindu god Ganesh; modak is believed to be his favorite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit.

Ingredients To Prapare Modak

Modak For God Ganesha

For the filling

• 2 Cup shredded fresh coconut
  
• 1/2 Cup mixture of unsalted pistachios and unsalted cashews
  
• 1/2 Pinch of cardamom powder
  
• 1/2 Cup milk
  
• 1 Cup sugar or jaggery
  

For the outer cover

• 1 Cup rice flour
  
• 1 tsp Ghee
  
• 1 Cup water
  
• 1/2 tsp Salt
  

How To Prepare Modak In Home :

• To prepare the filling, combine coconut, milk and jaggery or sugar and mix the ingredients well. Cook it over medium flame, stir continuously till they are mixed properly.
• Add cashews and pistachios and cook for about one minute. Now add cardamom powder. Keep aside the mixture to allow it to cool down.
• Bring the water to a boil in a vessel. Now add flour, ghee and salt, stir quickly to remove all lumps. Cover the vessel with a lid for some time and let it cook.
• Remove the lid and keep stirring the mix. Now remove the pan from heat and transfer all the mixture on a flat plate.
  Knead it to make soft dough. It should be neither too sticky nor too dry. Grease the palms of your hands properly and make a ball from the dough. Flatten the dough to make a cup shape.
• Put 3/4 tsp coconut filling into this cup. Dip thumb and index finger in the oil and make 5-6 small pinches on the outside edges of the cup. Bring them together on top and join to shape a peak.
• Put modak on a greased plate. Make rest of the modaks in the similar way. Now steam them for about 15 minutes and serve with ghee.
  
  

  Thank You !!!!!!!!

Stuffed Bhindi Fry Recipe

The rich and delicious stuffed bhindi or masala bhindi fry can be made easily at home when required.Easy to make and very tasty to eat. Liked by my family.Hope you enjoy it.

Ingredients To Prepare Stuffed Bhindi Fry:

Stuffed Bhindi Fry

• 250 gms ladies finger (bhindi), cleaned, wiped and slit lengthwise
  
• 2 tbsp besan (Bengal gram flour)
  
• 2 tsp chilli powder
  
• 2 tsp garlic (lehsun) and ginger (adrak) , (finely grated or chopped)
  
• 1/2 tsp coriander (dhania) powder
  
• 1/2 tsp dried mango powder (amchur)
  
• 2 tsp tomato ketchup
  
• salt to taste
  
• oil for frying
  

Method To Prepare Stuffed Bhindi Fry

• In a hot kadai, fry the besan,chilli powder,coriander powder,amchur & ginger-garlic without oil for 2-3 mins.
  
• Turn off the flame and add tomato ketchup & salt and mix well.
  
• Now stuff the split bhindi with this paste one by one.
  
• Shallow fry on a tava covered with a lid till cooked well on one side.
  
• Now turn on the other side & add little more oil & fry till slightly crispy.
  
  
  Thank You!!!!!!!!!!!

Yummy Stuffed Aloo Paratha Recipe

Aloo paratha is a stuffed bread dish that incorporates that ingredient which is a famous in all cultures .Potato is everyone's favourite and easy to prepare. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better. A must try!!

This simple recipe makes four parathas. 

Aloo Paratha

Ingredients:

• 4 Boiled potatoes, peeled and mashed.
• Salt to taste.
• Zeera Powder.
• Red chilli powder to taste.
• 1 Onion very finely diced (optional)
• For the Dough
• 2 cups. Maida or Wheat Flour
• 1 Tbsp Oil (vegetable preferred)
• Adequate water
• 4 Tbsp Butter

Method to Do Aloo Paratha:

• Knead the dough with 1/2 tablespoon oil and sufficient amount of water.The dough should be a little tougher than your average pizza dough.
• Keep the dough aside for 1/2 an hour.
• To your boiled and mashed potatoes, add all the dry spices, the finely chopped onions and salt.Mash it so that there are no lumps. Ensure that your potato mash is not watery.
• On your kitchen board, sprinkle a little dry flour. Make balls of the dough you had kneaded.
• Roll one ball at a time into a thick small circle.
• Now lift the circle in your left hand, and place the potato mash in the centre.
• Fold the edges in wards like you do in a dumpling, ensuring that no filling is exposed.
• Roll this dumpling so that it becomes a proper round again.
• Sprinkle some dry flour on the ball and the board. Place the ball, down, and with your rolling pin, gently press to make a plus sign. This will help ensure that the stuffing is spread evenly all through.
• Very gently roll the ball in to a flat not to thin circle. Keep in mind that the stuffing should not come out.
• Heat a skillet to medium temperature. Grease it with butter, then cook both the sides of the paratha, by flipping it over, so that the sides brown properly.

Coconut Laddu Recipe

It is very easy to prepare you can prepare Laddus during Diwali festival at home only. In these occasions many sweets are adulterated and it is better to prepare sweets at home.
Coconut Laddus can be made by using either mawa or condensed milk. But Laddus prepared from mawa are tastier, rather then prepared with condensed milk.
Coconut Laddu can be made with both raw coconut or dried coconut. In case you are using raw coconut then grate it and roast it in 1 table spoon ghee. And if you are using dried coconut then you don't need to roast it.

Coconut Laddu

Ingredients for Coconut Laddu

• Coconut - 250 gms. ( grated)
• Mawa - 250 gms. or 1 cup.
• Tagar  - 300 gms. or 11/2 cup.
• Mewa - 1/2 cup (Cashews, Almonds)
• Small Cardamom - 8-10

Method - How to make Coconut Ladu

Roast mawa in a pan till it turns light pink. Cut cashews and almonds into small pieces and clean the chironji.  Once the roasted mawa cools down, add grated coconut, mewa, and cardamom into it. Mix them well with the help of a ladle. Save little coconut powder for later use to dust the coconut laddus.

Mix the ingredients well and shape the mixture into small laddus. Roll each laddu in the dried coconut powder. Coconut Laddu are ready. You can store these laddus for 10 days in the refrigerator.

How to Make Coconut Laddu with Condensed Milk

• Condensed Milk - 200 gms. or 1 cup.
• Coconut - 200 gms. or 2 cup (grated)
• Tagar - 100 gms. or 1/2 cup.
• Mewa - 1/2 cup.
• Cardamom - 5

Heat condensed milk into the pan and add grated Ccoconut, mewa and tagar to it. Save little coconut powder for later use to dust the coconut laddus.
Roast the mixture and stir it continuously . Turn off the flame as soon as the mixture gets thick in consistency. Add cardamom powder into the mixture and mix it well. Shape the mixture into small laddus and roll each of them in dried coconut.

You do get grated coconut in the market also, but it does not gives the same result. So it is better to grate the coconut at home only to get the traditional taste.