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(415) Cornflakes ni Kheer

Ingredients

  • 1 cup Milk.
  • ¼ cup Cornflakes.
  • 1 tbsp. Sugar.
  • 1 tbsp. chopped dryfruits (optional)
  • ¼ tsp. Cardamom powder.

Method

  1. Heat milk in a nonstick pan.
  2. Boil milk for 10 minutes on a slow flame.
  3. Add sugar and cardamom powder and again boil it for 1 minute.
  4. Add cornflakes and switch off the flame.
  5. Offer Cornflakes Kheer to the Lord with love, faith and devotion.

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(414) Gajar ni Kheer

Ingredients

  • ½ cup grated Carrots.
  • 2 cups Milk.
  • 2 tbsp. Sugar.
  • ¼ tsp. Cardamom powder.

Method

  1. Wash, peel and grate Carrot.
  2. Heat steel kadhai and add grated carrots in it.
  3. Dry saute for 30-40 seconds and add milk in it.
  4. Boil milk for 12-15 minutes and  then add Sugar and Cardamom powder in it.
  5. A boil for one more minute and then switch off the flame.
  6. Offer Gajar ni kheer to the Lord with love faith and devotion.

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(413) Daliya ni kheer

Daliya is nothing but broken wheat grains. It  is made by milling whole raw wheat grains coarsely, which makes this food rich in fibre.

Ingredients

  • 1 cup Milk.
  • ¼ cup Daliya fada
  • 1 tbsp. Ghee.
  • 1 tbsp. Sugar.
  • ¼ tsp. Cardamom powder.

Method

  1. Heat ghee in a nonstick pan.
  2. Roast Dalya on a slow flame till golden brown. Switch off the flame.
  3. Prepare the pressure cooker by adding 3 times the water of the  daliya and mix the roasted daliya in it. Pressure cook up to 3 whistles.
  4. When pressure is released, open the lid and transfer cooked daliya again in a frying pan and mix with the milk. Boil the milk for 5 minutes. Stir continuously and after 5 minutes add sugar and Cardamom powder. Boil for one more  minute and switch off the flame.
  5. Offer Daliya Kheer to the Lord with love, faith and devotion.

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(412) Vermicelli Kheer

Vermicelli is nothing but fine strands (sev)  of wheat made either from semolina -suji or from wheat fine flour. It is used in preparation of Savory as well as sweet dishes.

Ingredients

  • 2 cup Milk.
  • ¼ cup Vermicelli.
  • 2 tbsp. Sugar.
  • 1 tbsp. Ghee.
  • ¼ tsp. Cardamom powder.
  • Pinch of Saffron.

Method

  1. Heat ghee in a nonstick pan.
  2. Gently break vermicelli into small pieces and roast it on a slow flame till it turns golden brown.
  3. Transfer roasted vermicelli in a plate.
  4. Heat the same pan and add Milk in it.
  5. When the milk starts boiling, add roasted vermicelli and boil milk for 5 minutes.
  6. After 5 minutes add  sugar, Cardamom powder and levigated saffron and again boil for 1 more minute and switch off the flame.
  7. Offer Vermicelli Kheer to the Load with love faith and devotion.

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(411) Nariyal ni Kheer

Ingredients

  • 1 cup Milk.
  • ¼ cup fresh grated coconut or 6 to 7   Coconut cubes
  • 1 tbsp Sugar.
  • ¼ tsp. Cardamom powder.
  • Pinch of Saffron.

Method.

  1. Either grate fresh coconut with fine grater or grind it into a mixture grinder and keep aside.
  2. In a nonstick pan before heating milk always  add 2 tbsp. water and roll over the water to wet the pan so that micro particles of the milk will not stick into the micro roughness of the vessel.
  3. When milk starts boiling , mix coconut in it. Stir continuously and boil it for 5 minutes.
  4. After 5 minutes add sugar, Cardamom powder and levigated saffron.
  5. Mix well and switch off the flame.
  6. Offer to Lord with love, faith and devotion.

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(409) Jowar Sev

Ingredients

  • ¾ cup Sorghum flour. (Jowar).
  • 2  tsp Black pepper powder.
  • 1 tsp. Cumin powder.
  • ½ tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 1 tsp. oil for making dough smooth
  • Oil for frying.

Method

  1. Sieve flour with all dry spices together.
  2. Knead soft dough and apply oil on dough and again knead for 1-2 minutes to get smooth and shiny dough .
  3. Heat oil in  kadhai. Apply oil on the inner surface of the sev press machine.
  4. Fill the sev press machine with the dough. Close the lid and hold the machine tightly with your left hand over hot oil kadhai. With the help of the right hand turn the handle in clockwise positions for 4-5 times. Cut the sev strand from the machine  and fry on medium heat till golden brown..
  5. Repeat the process till the dough lasts..
  6. Enjoy Jowar sev same as besan sev in Bhelpuri, Sevpuri, Sevbhaji and many more options.

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(410) Jowar Thepli

Jowar Dhokli

Ingredients

  • ¾ cup Jowar flour.
  • 1 tbsp. Oil.
  • 2 tsp. Black pepper powder.
  • 1 tsp. Cumin powder
  • ½ tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ⅛  tsp. Asafoetida powder.
  • Oil for frying.

Method

  1. In a mixing bowl mix flour, dry spices and oil thoroughly.
  2. Knead a soft dough.
  3. Pinch the dough with the help of your finger and thumb give a round shape and keep aside. You can deep fry and use it for 3 to 4 days or you can also water fry by adding these thepli in boiling water.  Just like  wheat thepli or dhokli  which we prepare along with dal or in vegetables.

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(408) Dudhi ni khichdi (Farali)

Stir fry Dudhi.

Ingredients

  • 500 g. Bottle gourd (Dudhi).
  • 1 tsp. Ginger paste or chopped Ginger.
  • 1 tsp. finely chopped Green chilli.
  • 1 tbsp. finely chopped Coriander leaves.
  • 1 tbsp. Oil.
  • 1 tsp Cumin seeds.
  • ½ tsp. Salt.
  • ½ tsp. Black pepper powder.
  • 8-10 Curry leaves.
  • 1 tsp. Lemon juice.

Method

  1. Grate bottle gourd with bigger diameter grater to get thick grated Bottle guard.
  2. Heat oil in a nonstick pan and add Cumin seeds. Wait till the crackling sound of cumin seeds stops.
  3. Now add Curry leaves and then grated Bottle guard, ginger, chili and salt.
  4. Stir fry bottle gourd on medium heat for 8-10 minutes.
  5. After 10 minutes  you will get a crunchy grated Bottle guard which tastes more delicious than cooked soggy grated Bottle guard.
  6. Switch off the flame. Mix lemon juice and garnish with coriander leaves.
  7. Serve hot with love and smile.

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(407) Rajgira Upma

Ingredients

  • ½ cup home made Rajgira flour.
  • ⅔ cup Water.
  • ¼ cup Curd.
  • 2 tbsp. Oil.
  • 1 tbsp. chopped Coriander leaves.
  • 1 tsp. Ginger paste or chopped Ginger
  • 1 tsp. Cumin seeds.
  • ½ tsp.  Salt.
  • ½ tsp. Black pepper powder.
  • 8-10 Curry leaves.

Method

  1. Dry roast the whole Rajgira and then grind it in a mixture grinder to get coarse flour.
  2. Heat oil in a nonstick pan and add Cumin seeds in it. Wait till the crackling sound stops.
  3. Now add Curry leaves and then flour. Roast flour on a slow flame till it turns golden brown.
  4. Now add water, Ginger, Salt and black pepper powder in it. Stir continuously.
  5. When water absorbs completely add curd and mix it thoroughly .
  6. Switch off the flame and  garnish with Coriander leaves.
  7. Serve hot Rajgira Upma with love and smile.

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(406) Kheer

Kheer or porridge  is prepared by boiling milk, sugar or jaggery and any grains or flakes of grain  of one’s choice. Mostly in India we offer kheer to our deity from Bhadra krishna pratipada to Bhadra amavasya. These 15 days are also known as pitru paksh.In these days we pay homage to our ancestors  especially through offering Kheer.

Types of Kheer

  1. Rice Kheer ( with Sugar) Rice Kheer (with Condensed Milk)
  2. Sabudana Kheer.
  3. Dudhi ni Kheer.
  4. Gajar ni Kheer
  5. Nariyal ni Kheer.
  6. Makhana ni Kheer.
  7. Anjeer ni Kheer.
  8. Rice Sevai Kheer.
  9. Rava ni Kheer.
  10. Oats Kheer.
  11. Moong dal Kheer.
  12. Cornflakes  Kheer.
  13. Daliya Kheer.
  14. Poha ni Kheer.
  15. Vermicelli Kheer
  16. Moraiyo Kheer

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