Tag: celebration

Categories
Healthy food

(156)Vegetable Handvo

Ingredients

  • ½ cup chopped Sweet Corn.
  • ½ cup chopped Carrot.
  • ½ cup chopped Bottle guard.
  • ½ cup finely chopped coriander leaves.
  • 1 tbsp. Ginger paste.
  • 1 tbsp green chilli paste ( optional).
  • 1 tbsp. Garlic paste (optional).
  • 1 cup Bengal gram dal.
  • 1 cup Moong dal.
  • 1 cup Udad dal.
  • 2 cup Rice flour.
  • 1 cup Suji.
  • 1 cup curd.
  • 1 pkt. Eno.
  • 4 tbsp. Coriander Cumin powder.
  • 4 tbsp. Red chilli powder.
  • 1 tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 4 tbsp. white sesame seeds.
  • Tempering ingredients Sesame oil, Mustard seeds, White Sesame seeds.

Method

  1. In big vessel mix all dal and wash thoroughly for 2 times.
  2. Soak all dals for 8-10 hours
  3. Grind dal in to coarse batter.
  4. In dal batter mix rice flour and suji
  5. Keep aside 10-12 hours for fermentation.
  6. In vegetable chopper, fine chop all veges.
  7. Add all green and dry spices, curd, eno and coriander leaves.
  8. Mix thoroughly and adjust the consistency by adding water. Taste the batter before any further process.
  9. Heat 2 tbsp.oil in nonstick frying pan . Add mustard seeds and wait for crackling sound for adding sesame seeds.
  10. Pour 3 cup of Handvo batter and cook on slow flame for 10 minutes. Hold handle of frying pan tightly and give gentle jerk to pan . If whole cake of Handvo separate from sides of the pan then slightly lift and see underneath, If golden brown layer is formed. If yes then swich off the flame and allow to set for 10 minutes else cook again for 5 more minutes.
  11. After 10 minutes flip the layer , add 1 tbsp oil at the periphery and cook for 10 minutes on slow flame.
  12. Repeat the cooking process till batter last.
  13. Enjoy your hot , spicy Handvo with Green chutney, Red chutney, Schezwan sauce and glass of masala buttermilk ( chass).
Finely chopped vegetables
Cooked layer separate from frying pan
How to flip Handvo
Categories
Healthy food

(139)Moong dal Puran poli.

Ingredients for Puran

  • 2 cups yellow moong dal.
  • 3 cups sugar.
  • 6 cardamom powder.
  • 2 tbsp. ghee.

Method

  1. Wash yellow moong dal twice.
  2. Add 1½ cup water and pressure cook till 3 whistles.
  3. After 10 to 15 minutes when pressure release open the lid of the cooker. You will get dry cooked moongdal.
  4. Grind moongdal in pulse mode.
  5. Sieve the whole content.
  6. Add sugar in sieved portion.
  7. Mix thoroughly and cook in slow flame for 5-10 minutes.
  8. You will get thick lump of moongdal puran .
  9. For confirming that the puran is ready or not. Keep spatula in the center of the puran while cooking and if it remains standing still then puran is ready. If not then again cook for 1-2 minutes.
  10. Switch off the flame and add Cardamom powder and ghee in puran.
  11. Mix thoroughly and keep aside for cooling.
  12. Make Golf ball size balls from puran.

Ingredients for Poli (Roti)

  • 2 cups wheat flour
  • 4 tbsp. oil.
  • 1½ cups water.

Method for Poli

  1. Knead roti dough ( see the video for consistency)
  2. Make table tennis size ball from dough.
  3. With the help of rolling pin roll small 4 inch size roti.
  4. Stuff golf ball sized puran and again roll in ½ cm. thick poli( roti).
  5. Roast like paratha . Apply ghee on both the sides . (see video)
  6. Serve hot or cold as you wish both taste delicious.
confirmatory test for Puran by spatula stands still in centre.
Moongdal puran
Wheat dough consistency
Making of Puran Poli
Moongdal Puranpoli
Categories
Dessert

(136)Doughnuts

Ingredients

  • 2 cups all purpose flour ( Maida)
  • ½ cup warm mik.
  • ¼ cup butter.
  • 2 tbsp Sugar
  • 1 tsp.dry active yeast
  • ½ cup sugar powder.
  • ½ cup melted brown chocolate.
  • Oil for brushing and deep frying.

Method

  1. In big size mixing bowl mix  flour  with dry active yeast, butter and sugar.
  2. With the help of luke warm milk knead dough.
  3. Keep kneading for 5 minutes to get soft dough.
  4. Spread dry flour on rolling board and make ½ centimeter thick round circle with the help of rolling pin.
  5. With the help of 3 inches bottle cap or steel glass cut the small round circles from big circle.
  6. Each small circles cut with the help of ½ inch size bottle cap. So you get each doughnuts with hole in center.
  7. Roll left over dough again and make doughnuts again. In this way keep on making doughnuts till dough last.
  8. Brush the doughnuts with oil so doughnuts do not get dry up.
  9. Keep aside all the doughnuts under wet cloth for 2 hours.
  10. All doughnuts becomes puffy. Now they are ready to fry.
  11. Deep fry all doughnuts till golden brown on medium flame.
  12. Glaze some doughnuts with powdered sugar when they are hot.
  13. Melt brown chocolate slab for glazing doughnuts.
  14. Chocolate slab can be melt in double vessel and not directly on same vessel which kept on  flame.
  15. For melting chocolates: For smooth and shiny liquid choco chips are the best option but you can also use finely chopped chocolate slab.
  16. Take medium size sauce pan. ¼ level of pan filled with water and start heating on medium flame.
  17. Take another bigger size bowl with choco chips or finely chopped chocolate slab. Put it on first bowl and stir occasionally. After 3-4 minutes you will get smooth silky chocolate liquid.
  18. Deep upper layer of remaining doughnuts into liquid and keep aside.
  19. Serve warm doughnuts for better taste.
  20. Remember flame should be medium to slow, so that water doesn’t reach its boiling point otherwise melted chocolate will burn .
  21. During melting procedure, work with clean and dry kitchen tools and vessels. Water should not touch to melted chocolate otherwise it will seize the chocolate liquid and it becomes dry, hard and grainy.
Glazing doughnuts with powdered sugar
Categories
Healthy food Steamed food

(127)Patra

Ingredients

  • 20 medium size patra na paan( Colocasia leaves)
  • 3 cups tightly filled flour( 2 cups besan,  ½ cup rice flour and ½ cup jowar flour.)
  • 2 tbsp. Imli paste( Tamarind paste)
  • 1 cup jaggery powder.
  • 3 tbsp. red chili powder.
  • ½ tsp. Asofoetida powder.
  • ½ tsp. turmeric powder.
  • 6 tbsp Coriander-Cumin powder.
  • 1½ tbsp. salt.
  • ½ tsp. Garam masala.
  • ⅛ tsp. Soda.
  • 2 tbsp. Til oil.
  • 500 ml water for making batter.

Tempering ingredients

  • 6 tbsp. Til oil.
  • 1 tsp. Mustard seeds.
  • 1 tbsp. white sesame seeds.
  • 10-15 curry leaves.
  • 4-5 finely chopped green chilies.
  • 2 tbsp. finely chopped coriander leaves for garnish.
  • 2 tbsp. grated fresh coconut for garnish.

Method

  • Cut stalk and thick mid rib of each leaf.
  • Wash thoroughly  and wipe each leaf.
  • In sauce pan add besan flour .
  • Add all other ingredients and prepare thick besan paste.
  • For the exact consistency see the video.
  • On back side of the big dinner plate place one leaf with back side on top.
  • Apply thick besan paste with help of hand and fold as shown in video.
  • Place each roll in stand and cook patra upto 4 whistles.
  • After cooling down completely,  cut each roll into ¾ inch size patra.
  • Prepare ingredients for tempering
  • Heat oil in big nonstick pan and add Mustard seeds.
  • After crackling sound add curry leaves ,sesame seeds and patra pieces . Turn gas flame to slow flame.
  • Stir occasionally. Turn off flame once all patra are  roasted and golden in colour.
  • Serve hot with Sweet chutney and Green chutney and enjoy with Aamras or Shrikhand .
Washed,wiped leaves.
Tightly filled besan cup
Besan flour with all spices
Tamarind and jaggary liquid
Consistency of ba7tter
Raw patra roll
Steamed Patra roll
Patra roll cut into disc
Making of patra roll

Categories
Dessert Sweets

(87) Pancake

Ingredients

Method

  1. Prepare the batter following the instruction given on the pancake mix box.
  2. Pour the batter on dosa tawa either in stencil or round shape.
  3. Roast in butter or ghee .
  4. Serve hot with different toppings like nutella spread, honey, maple syrup, athana no sambhar for salty ,hot and tangy taste , golkeri for sweet and tangy taste or as your desire.
Pouring consistency of batter
Making of heart shaped pancake.
Pancakes with different spreads
Achari pancake
Categories
Sweets

(74) Churma na ladoo ( Roasted)

Roasted recipe.

makes 27 Ladoo. each ⅛ cup size

Ingredients:

  • 2 cup wheat coarse flour.(Jadda atta)
  • ½ cup melted pure cow ghee for flour.
  • 185 ml. hot water.
  • 2 cup finely chopped Jaggary.
  • 40 ml. (2 tbsp.)ghee for melting Jeggary.
  • 1 tsp. finely grated nutmeg (grate with cheese grater).
  • 1 tbsp. poppy seeds for ladoo mix.(optional)
  • 1 tbsp. poppy seeds for rolling Ladoo.( optional)
  • 2 tbsp. ghee for mixing ladoo mix

Method for preparing ladoo mix.

  1. Heat  water in one pan.
  2. In one mixing bowl take whole wheat course flour  add melted ghee and mix thoroughly.
  3. Add hot water in it and mix flour with spoon.
  4. As flour is mixed with water , dough is little warm . Knead the dough with hand for 1 minute.
  5. Divide dough into 4 equal parts and roll each part with the help of rolling pin and shape into 1 cm.thick bhakhri.
  6. Dry roast each bhakhri on slowest flame till it turns biscuit colour.
  7. After cooling, grind all bhakhries in grinder and will get ladoo mix.

Method for making Ladoo:

  1. Heat ghee in kadhai for melting chopped Jaggary.
  2. As soon as jaggery melts switch off the flame and pour jaggery liquid in ladoo mix.
  3. Add poppy seeds , nutmeg powder and 2 tbsp extra melted ghee in it. Mix thoroughly all these ingredients with spoon. As all the ingredients are mixed and your ladoo mixture is also cooled.
  4. Take ⅛ cup of ladoo mix in your palm,press in your fist and give shape of ladoo.(see video)
  5. In one plate roll all ladoo one by one in poppy seeds.(see video)
  6. Store in air tight container and  consume for one month.
  7. Serve with love and smile.
Thick bhakhri for churma na Ladoo
Roasted bhakhri
coarse powder of Bhakhri.

Melted Jaggary
Ladoo mix with Nutmeg powder and liquid Jaggary
Shaping of ladoo
Rolling of ladoo in Poppy seeds
Categories
Sweets

(72) Lapsi(Kansar)

Ingredients:

  • 1½ cup lapsi flour.( jada atta).
  • 1 cup finely chopped Jaggary.
  • 1½ cup water.
  • 5 tbsp.ghee.
  • 5 tsp.sugar powder.

Method:

  1. Add ghee in lapsi flour and mix well.
  2. In deep sauce pan boil water and add chopped Jaggary and again boil for 1 minute.
  3. Strain boiled Jaggary water in lapsi flour and mix well.
  4. Keep aside for 5 minutes so flour soaked well in Jaggary water.
  5. Pressure cook upto 3 whistles.
  6. Remove from cooker and unmould lapsi in plate.
  7. Add 3 tbsp ghee and mix well.
  8. Serves hot after sprinkling sugar powder.
  9. Serve with love and smile.
Lapsi without sugar powder.
Lapsi with sprinkled sugar powder.
Categories
Sweets

(65) Churma na Ladoo(Fried)

Deep fry recipe

makes 27 Ladoo. each ⅛ cup size

Ingredients:

  • 2 cup wheat coarse flour.(Jadda atta)
  • ½ cup melted pure cow ghee for flour.
  • 185 ml. hot water.
  • 2 cup finely chopped Jaggary.
  • 40 ml. ghee for melting Jeggary.
  • 4 cups melted ghee for frying muthiya.
  • ½ tsp. finely grated nutmeg (grate with cheese grater).
  • 1 tbsp. poppy seeds for ladoo mix.(optional)
  • 2 tbsp. poppy seeds for rolling Ladoo.( optional)

Method:

Method for preparing ladoo mix.

  1. Heat water in one pan.
  2. In one mixing bowl take whole wheat course flour add melted ghee and mix thoroughly.
  3. Add hot water in it and mix flour with spoon.
  4. As flour is mixed with water , dough is little warm . Knead the dough with hand for 1 minute.
  5. Divide dough into 8 equal parts and give shape of muthiya.
  6. Heat ghee in kadhai and fry all muthiya on slow flame till it becomes golden red colour. Each batch of muthiya takes 15 minutes on slow flame.
  7. After completing frying break all muthiya with spatula and keep aside for cooling.
  8. Grind all muthiya into grinder and we will get ladoo mix.

Method for making Ladoo:

  1. Heat ghee in kadhai for melting chopped Jaggary.
  2. As soon as jaggery melts switch off the flame and pour jaggery liquid in ladoo mix.
  3. Add poppy seeds and nutmeg powder and mix thoroughly all these ingredients with spoon. As all the ingredients are mixed and your ladoo mixture is also cooled.
  4. Take ⅛ cup of ladoo mix in your palm,press in your fist and give shape of ladoo.(see video)
  5. In one plate roll all ladoo one by one in poppy seeds.(see video)
  6. Store in air tight container and consume for one month.
Ladoo dough
Muthiya from dough
Frying in ghee
Ready to remove from kadhai
Ladoo mix from muthiya
Finely chopped Jeggary
Melting chopped Jeggary
Jaggery liquid on ladoo mix
Nutmeg powder
Making of Ladoo
Rolling ladoo in poppy seeds
Churma na Ladoo

For preparing shiyalu pak ( winter tonic or food) add 3 tbsp. Ginger(sunth),1 tbsp Piprimul( ganthoda),1 tsp.cinnamon(taj) powder,1 tsp. clove ( lavang) powder,½ cup gum(fried and powdered) and 1cup extra jaggery in ladoo mix.

Categories
Dinner

(60) Pizza

Serves 4

Ingredients

  • 6 Pizza base (readymade)
  • OR
  • 6 Bajra Roti
  • OR
  • Bhakhri made from lapsi flour.
  • Pizza Sauce (readymade)
  • OR
  • Pizza Sauce (Homemade)
  • Toppings ( Sweet corn,red and yellow bell pepper, baby corn, mushroom, green and black olives,cheese and if you like spicy then use Jalapenos.
  • mix herbs.
  • Butter.

Method to prepare toppings:

  • Sweet corn: 1 cup.
  • Take sweet corn , wash and place in cooker .cook for 2 whistles. Drain water from cooked corn , add 1 tsp. butter ,salt and black pepper powder. Keep aside.
  • Red and yellow bell pepper :
  • ½ cup of each saute in 1 tsp. butter for 2 mins. on medium flame and add salt to it. Keep aside.
  • Baby corn: 1 cup.
  • Saute in 1 tsp. butter for 2 mins. on medium flame and add salt to it. Keep aside
  • Mushroom: 1 cup
  • Wash mushrooms, cut length wise into 6-8 equal parts. Saute in 1 tsp butter for 2 mins. and add salt and pepper powder. Keep aside.
  • Green and black olives:
  • ½ cup of each olive slices. Drain vinegar and keep aside.
  • Jalapenos:
  • ½ cup sliced jalapeno,drain vinegar and keep aside.

Method for preparing Pizza:

  1. Heat griddle. If you are using readymade pizza base then apply butter on one side and roast on slow flame that side.
  2. Remove from griddle .In plate roasted side is upper side where we apply pizzasauce then arrange toppings , shredded cheese and sprinkle mix herbs
  3. Gently lift pizza and put on griddle .Cover the griddle and cook for 5-7 mins. on slow flame.
  4. Pizza is ready. Lift with spatula and place in serving plate.
  5. If you are using homemade base like bajari roti or wheat bhakhri then no need to roast one side. You can arrange toppings directly and then the procedure is same as above.
  6. Serves hot with mix herbs, chili flakes and tomato ketchup.
Pizzasauce, Mix vegetables and Sweet corn
Categories
Sweets

(49) Rava Ladoo

Makes 14 Ladoo.

Ingredients:

  • 1 cup Rava(suji).
  • 1 cup Sugar powder.
  • ½ cup ghee ( ⅛ cup optional use as needed).
  • 2 pinch of Cardamom powder.

Method:

  1. In one frying pan add ghee and heat up on slow flame.
  2. Add rava in hot ghee and roast.
  3. Stir continuously for 10-12 mins. Rava turns aromatic , light and crunchy.
  4. Turn off the flame but stir continuously.
  5. After 5 mins .you can feel it warm( not hot) add powdered sugar ,Cardamom powder and mix with hand .Take small portion of the mix and press down tightly in your fist to shape Ladoo( round ball).
  6. If it doesn’t bind then heat up ⅛ cup ghee or more as you needed. I used ½ +⅛ cup ghee.
  7. You can store rava ladoo for one month in air tight container at room temperature.