November 14, 2020

Rava Ladoo

We will require fine semolina (rava also called as suji) for this recipe. If you don’t have fine semolina, you can grind it to for little finer texture. We don’t need completely fine powder but finer texture.

Heat a pan. Add 12 tablespoon ghee to it. Add 2 cups rava and roast it till slightly for 5 minutes.

Transfer the rava in plate.

Now roast 4-5 tablespoon designated coconut powder slightly.

Transfer it into same plate and switch off the flame.

Now add 1 cup powdered sugar or bhura to the semolina (suji) and mix.

Add 1/2 cup milk and mix everything together.

Take small portion of mixture and with the help of your hand and palm shape rava ladoos.

Once ladoos cool down store it in airtight container. These rava ladoos last long. It will stay safe atleast for one week and more.

November 14, 2020

Fenugreek Snack (Methi)

Methi Nashta

Take 1 cup all purpose flour and 1 cup whole wheat flour in a vessel.

Add turmeric powder, coriander powder, red chilly powder, sesame seeds and kasuri methi.

Put salt, sugar and 4 tablespoon oil to it. Mix everything and with help of water form a stiff dough.

Now divide the dough into round big size balls.

Take one one ball and roll into thick chapati.

With help of knife cut into square and rectangle shapes.

Heat oil for frying methi snack.

Once oil becomes hot put the methi squares in it and fry from both the sides till crisp.

Repeat the process and fry all methi squares. You can also bake it in pre heated oven at 180 degree celcius for 20 minutes or till baked properly. After cooling store into air tight container.

November 14, 2020

Kheer Mohan

Kheer Mohan is very popular sweet in Odisa and Gangapur in Jodhpur in India.

It is also popular in Bengal and Bihar. This delicious sweet is made from Chena (cottage cheese).

Kheer Mohan is advanced stage of rasgulla. Rasgulla is cooked further for long time to reach stage of kheer mohan.

Learn how to make Kheer Mohan –

We will require 1 litre milk for this recipe to make Chena.
Boil milk, switch off the flame and then squeeze some lemon juice in milk so that it starts curdling and forming chena. You can use vinegar also instead of lemon juice. Just make sure you dilute vinegar with double portion of water first and then use it.
You will notice fat is separated from milk and water is aside. Strain the water out using strainer and cotton cloth. Hold the cloth from all corner such that chena remains in centre and squeeze out entire water from the chena.
Now take chena in a large plate. With the help of your palm rub chena to get soft and smooth dough of chena. This will take approx 10-12 minutes to rub and knead the chena dough moving your hands upside down.
Divide chena into equal parts and shape into round balls. From 1 litre milk I got 7 chena balls.

For Sugar Syrup –

Take 1 1/2 cup sugar in large vessel and add 3 cups of water to it and allow it to boil. Use same cup for measuring sugar and water.
Once syrup starts boiling add chena balls to it. Flame should be high.
Cover and cook chena balls in syrup for 5 minutes.
After 5 minutes reduce the flame to low and cook for another 15 minutes by covering.
After 15 minutes flip rasgulla and cover again. Cook for another 20 minutes.
You have cook rasgullas till it gets nice brown color by flipping and checking in between. To adjust the temperature of syrup add some water (2-3 tbps) in between whenever you feel syrup is getting thick and hot.
Cheer mohan takes 2-3 hours to cook and get brownish color. For me it took 1.5 hours. Till the time you get good texture and color keep flipping rasgullas and adding some water in between when required.
Kheer mohan mithai takes time but the end result is awesome. You will love the texture and taste of this mithai. Those who love eating sweets should definitely give it a try when you have time to cook and want to try something new.

November 13, 2020

Tikha Sev

Sev Recipe

How To Make Sev-

Take 2 cups gram flour (besan) in a large bowl.

Add 2 tablespoon oil. Add 1/2-1 teaspoon red chilly powder based on how spicy you want.

Now add asofoetida (hing) 1/4 teaspoon and 1/4 teaspoon turmeric powder.

Add salt and mix.

Now add water gradually and mix. There should be no lumps in the batter. Consistency of batter should be dropping consistency. So little softer than your chapati / roti dough.

Now let the dough rest for 10-15 minutes. After 10-15 minutes fill the batter in sev preparing machine and keep aside. Use size 1 sev filter for preparing sev. So 0 size is the smallest, use one size bigger than that.

Now heat oil for frying sev Once oil becomes hot enough create sev in oil by pressing the machine.

Repeat same process for other batches. Fry and remove crispy sev and store in air tight container.

You can use sev for snacks and also people use in some curries. It gives thickness and good taste to your curry.

October 10, 2020

Chole Papdi Chaat

Heat a pan. Add 2-3 tablespoon oil.
Put 1/2 chopped onion and cook it till translucent.
Now add 1 cup boiled chole chana ( cheakpeas) and mix.
Add 1 tablespoon child masala and salt to taste.
Now put some (1/4-1/2) cup water and cook.
Once it starts boiling switch off the flame.
Now take chole gravy in a bowl. Add some chopped onion.
Put some finely chopped green chillies and chopped tomatoes.
Now add some roasted gram, some peanuts, some sev mixture and some grated carrot.
Add chutneys – green mint coriander chutney, emli chutney, some curd and chat masala.
Now crush some papdies and add to it.
Again add chutneys, curd and chaat masala.
Repeat adding peanuts, gram, sev and papdi.
Garnish with some fresh chopped coriander leaves.
Chole papdi chaat is ready to be served. Enjoy your evening or whenever you feel like having this chaat.

October 10, 2020

Whole Wheat Banana Dates Mini Bites

Banana Dates Mini Bites

Wash and peel 2 ripe bananas. Take it in a bowl and mash it with a fork.
Put 2 tablespoon butter or oil in it and mix well.
Now add 1 cup whole wheat flour to it.
Add 1/4 teaspoon baking soda and 1/2 teaspoon baking powder.
Add 1/2 cup chopped dates to it. Mix everything well and knead a dough.
Take small portion of dough and make round balls. Press slightly in middle and flatten it to give cookie like shape.
Bake mini bites in pre heated cooker for 50 to 60 minutes till it is properly cooked.
Preheat cooker without whistle and rubber ring. Just put some salt in cooker and close the lid without whistle and ring. Let it get heated for 10 minutes.
Grease the plates with butter or oil and place mini bites on plate.
Once cooker is pretty heated insert the plates inside cooker, close lid and let it bake for 50-60 minutes.
Don’t move cooker in between. You can check only after 40 minutes if it is cooked or not.

Banana dates mini bites are healthy and perfect for tea time snacks. It does not have sugar, sweetness comes with natural ingredients dates and ripe banana.

September 27, 2020

Veg Yam Kabab

We require 400 grams boiled yam and 1 cup boiled brown chana (chickpeas) for this Kabab recipe.

Mash yam and take it in a bowl. Now take 3 green chillies and inch of ginger in a grinder. Put 1 cup boiled brown chana and grind it to the smooth paste.

Now add grinded mixture to mashed yam. Put salt, 1 cup kurmura ( puffed rice) to it.

Add dry spices – 1/2 teaspoon coriander powder, 1/2 teaspoon red chilly powder, 1 teaspoon garam masala powder. My garam masala powder has coriander seeds, cumin seeds, star anise, cloves, fennel seeds, cinnamon, cardamom and black pepper roasted and grinded into powder.

Put some mustard oil and mix everything together. Kababs are usually made using ghee but mustard oil compliments this yam kabab very well.

After mixing everything, with the help of your hand shape round kababs. Make round and slight press to form the correct shape.

Heat tava or pan. Put some mustard oil and place yam kababs for roasting. These kababs has very soft texture inside but by roasting it gets nice crispy texture from outside.

Cook from both the sides and serve it hot with chilled curd or have it hot as it is. Yam kababs are perfect for starters for those who doesn’t eat onion garlic. Instead of mustard oil you can use your choice of oil but mustard oil gives it nice strong pungent taste.

September 27, 2020

Apple Cinnamon Cake

How To Make Apple Cinnamon Cake –

We require apple puree for this cake recipe. I have grinded 1 apple to puree which comes to half cup puree.

Now heat a pan put 1/2 cup sugar and grinded 1/2 apple puree. Cook it for 5-10 minutes till it gets sticky texture like jam.

Switch off the flame and let it cool down to room temperature.

Now sieve the dry ingredients – 1/2 cup whole wheat flour and 1/2 cup fine semolina.

Add 1 teaspoon baking powder and 1/4 teaspoon baking soda to it. Mix and keep aside.

Pre heat pressure cooker for 10 minutes by adding some salt to the base. I have used approx 1/2 kg salt. It helps to maintain the temperature evenly.

Cooker lid should not have the rubber ring and the whistle. It should be baked without it.

Apple puree mixture might have cooled down. Take it to a mixing bowl.

Add 6 tablespoon oil and 8 tablespoon milk to it. Mix with help of a whisk till mixture becomes creamy.

Add dry ingredients to it and gently fold in with cut and fold method. Mix with light hand with spatula else batter might sink down while getting baked.

Pout the batter to 6 inch tin and tap the cake tin 4 -5 times to Reece extra air bubbles. Place thin apple slices on top of the cake batter.

Now take 1 tablespoon butter for heating. Add 1 tablespoon cinnamon to it and 3 tablespoon sugar. Let sugar get caramelized. Quickly pour it on top the cake batter.

Open the cooker lid and place the cake tin carefully in the centre. Close lid and let it bake for 60 minutes on low flame.

You can check after 50 minutes if you cake is baked or not else keep it for more 10 minutes.

Once you cake is baked switch off the flame and remove the cake tin outside and cover with wet cloth.

Demould the cake once it cools down to room temperature.

Apple cinnamon cake is ready to be served.

Apple Cake

June 14, 2020

Rajma In Different Way

Rajma Chawal

This is not traditional rajma recipe but yes try making rajma this style also. I am sure you will love it. We often like to try things in different ways so if you have made rajma traditional style most of times try this way also. You will have different taste and you and your family will enjoy this dish for sure.

Rajma Different Style:

Wash and soak 1 cup rajma (kidney beans) overnight or for 5-6 hours.
Peel 3 large onion and wash. Slice half onions and chop rest.
Heat a pressure cooker. Put some oil and fry half sliced onions till brown. Remove the brown onion and keep aside for cooling down.
Now add some ghee, some cumin seeds and add rest chopped onion to it. Saute till onions becomes translucent.
By the time onions are getting fried. Make paste of brown onion. For that in grinder take brown onion, piece of ginger, 3-4 green cardamon, 2-3 cloves and 1/2 teaspoon cumin seeds. Grind it to fine paste.
Add crushed garlic pods once onions turn translucent. Let it cook for 2 minutes. Now add chopped green chillies and cook for another 1 minute.
Now add brown onion paste to it and stir.
Add 1 chopped tomato to it and cook till tomato becomes soft. Put some more ghee as required.
Add 1 cup washed rajma to it and mix.
Put the dry spices now, turmeric powder, coriander powder, red chilly powder and garam masala.
Add salt to taste and mix.
Now add 5-6 cups of water to it and close the lid. Cook for 5-6 whistle till gravy becomes nice thick pouring consistency. Don’t keep it too thin nor too thick, it should be medium. Rajma goes well with chawal so we have to keep the consistency of gravy keeping that in mind.

Rajma Curry

June 13, 2020

Dragon Paneer

Dragon Paneer is very delicious food. Crispy paneer is added to hot sauce which is perfect balance of sweet and spicy. Every bite of it is worth trying. Crispy paneer coated with juicy sauce is just amazing. Lets have a look at the recipe below.

How To Make Dragon Paneer:

We require 200 grams paneer for this recipe. Cut the paneer into strips and keep aside.
Now in a bowl add 2 tablespoon corn starch or corn flour. Put paneer strips into it and coat corn flour on paneer strips.
In another bowl take 2-3 tablespoon all purpose flour (maida) and 2-3 tablespoon corn starch or corn flour (makai ka atta). Add little water and make slurry. Batter should not be thick, it should have floating consistency so that it just coats paneer.
Put the paneer strips now in liquid batter and nicely coat it.
Heat oil for frying paneer strips.
Once oil becomes hot, slowly put the paneer strips one by one in hot oil and fry it from all the sides till crisp.
Once your crispy panner strips are ready we will quickly prepare sauce for it.
Heat kadai or pan or wok. Put 2-3 tablespoon oil.
Now add 2-3 tablespoon cashews pieces and fry it. I was not having cashew in stock so replaced it with peanuts for that crunch. If you don’t have both you can make sauce without it also.
Once cashews are fried remove and keep aside.
Your flame should be high while making sauce. Add finely chopped garlic and ginger. Add 1 teaspoon sesame seeds and mix.
Add dry chilly pieces and stir.
Add 2 chopped onion whites of spring onion. You can use normal onion also.
Give it a quick toss or stir.
Now add 2 green chilly slits and capsicum strips. Toss again.
Now put 2 tablespoon soya sauce, 1 tablespoon green chilly sauce, 1 tablespoon red chilly sauce, 1 tablespoon schezwan sauce and 1 tablespoon tomato ketchup. Add some water and stir.
Put very little salt as soya sauce already has it.
Take 1 tablespoon corn starch or corn flour in 1 tablespoon water and mix. Add this to sauce and mix.
Now put paneer strips and mix so that it coats the paneer nicely.
Add cashews and stir again. If your sauce is too dry, add 1 or 2 tablespoon water to the sauce and nicely mix everything. Add some spring onions green on it.
Dragon paneer is ready. Serve it hot.