May 10, 2017

Balushahi Recipe, How To Make Balushahi

Balushahi

Balushahi is very yummy and delicious dessert.

How To Make Balushai:

Take 1 1/2 cup all purpose flour(maida) and 1/4 teaspoon sodium bicarbonate(soda used for sweets) in a bowl and mix.
Put 4-5 tablespoon ghee, mix and rub the balushahi mixture with your fingers. This will make balushahi more khasta.
Add 4-5 tablespoon curd to the mixture and knead a smooth dough. Use little water if required to knead balushahi dough.
Now make small round balls of balushahi dough and press slightly in the center with your finger.
Heat oil in a pan for frying balushahies balls.
Once oil is heated, put balushahies one by one in frying pan and fry it on low flame from both the sides.
When balushahies are cooked nicely in oil remove it and keep in another vessel.

For Sugar Syrup (Chasni):

Take 2 cup sugar with 1/2 cup water and boil it till sugar dissolves and you get one string consistency.
Switch off the flame and put balushahies in the sugar syrup and turn balushahies on both the sides in syrup so that the sugar syrup is coated nicely.
Once sugar syrup is nicely coated remove balushahies, garnish with pistachios and let it dry for few minutes.
Yummy balushahies are ready.

May 9, 2017

Fried Potatoes And Cauliflower, Aloo Gobi (Cobi) Bhujia

Fried Potatoes And Cauliflower

Fried Potatoes And Cauliflower Recipe:

Peel and wash the potatoes.
Cut the potatoes into 2 inch size pieces as shown in figure.
Similarly clean and cut the cauliflower into 2 inch size pieces and wash it and keep aside.
Now heat 1 tablespoon oil in a pan on medium flame.
Once oil is heated add cumin seeds (jeera) in the oil.
As soon as cumin seeds (jeera) starts spluttering, cut 2 green chillies vertically and put in oil.
Now add potatoes and cauliflower to the oil and stir.
Don’t cover the lid else potatoes will be soft we want it little crispier.
Let it fry for 5-10 mins keep stirring in between.
Now lower the flame and add more 1 tablespoon oil, stir and cover the lid for more 5 mins.
Remove the lid, add 1/2 teaspoon red chili powder to potatoes and cauliflower (aloo cobi bhujia) and let it fry for more 5 mins.
Check whether potatoes and cauliflower are properly fried or not if not keep it for few more minutes.
Once potatoes and cauliflower are properly fried your dish is ready. Switch off the flame and eat hot.

This fried potatoes and cauliflower (aloo cobi bhujia) goes well with dal rice, chapati, paratha or like a starter.

May 9, 2017

Jalebi Recipe, How To Make Jalebi

Jalebi

Jalebies are very delicious and one of my favorite dessert. People eat jalebi with rabdi also.

Jalebi is made with all purpose flour (maida). Jalebies are fried in oil or ghee and then crispy jalebies are dipped in sugar syrup.

The taste what you get is awesome. Jalebies are crispier from out and filled with juicy syrup. You need few ingredients for this recipe which is easily available.

How To Make Jalebi:

Jalebi batter is to be prepared one day before. Now a days people make it the same day but this is the traditional style.
Take 1 cup all purpose flour (maida) in a bowl. Add 3/4 cup curd , 1 tablespoon ghee and 1/4 cup water and mix. Add little more water if required (1/4 cup) but don’t add more water as we have to keep the batter medium not too thick nor too thin. Flowing batter. You can also add little food color to the batter (optional) or pinch of turmeric powder will also work.
Cover the jalebi batter and keep it for fermentation.
Next day remove the cover and check the batter if it has become little thin due to fermentation add little all Purpose flour (maida) to the jalebi batter and mix. Remember the batter should be in flowing format. Now it’s time to prepare sugar syrup (chasni) for jalebies.

Jalebi Sugar Syrup (Chasni):

Take 2 cups sugar into 3/4 cup water and heat on medium flame to prepare sugar syrup. Keep stirring in between till you get 1 string consistency.
Once the sugar gets dissolved add little lemon juice or 2 tablespoon milk in the chasni to remove impurities of sugar. As soon as you add milk or lemon juice you will see impurities at the top of chasni. Remove it from spoon.
If you have added milk to clean the syrup then add little lemon juice to the syrup now as lemon juice avoids sugar to settle down.
Now the chasni for jalebi should not be too hot or too cold. It should be medium (warm). So if your chasni is too hot let it cool down for some time in order to be warm.

Fry Jalebies

Jalebies should be fried on medium heat.
Heat oil or ghee in a kadhai or pan.
Take the batter into jalebi cone or jalebi cloth or ketchup bottle. If you are taking it into cone cut it from down very little to get perfect jalebi shapes else it will result in thick jalebies. Jalebi cloth already has hole in between.
Shape jalebies one by one in oil and fry from both the sides on medium heat.
As soon as jalebies turns crispier remove it immediately and put in the sugar syrup.
Dip jalebies immediately in sugar syrup with the help of spoon so that jalebies absorb the syrup properly and doesn’t turn chewy.
Then remove jalebies from syrup and keep aside. Repeat the process until all jalebies are done.
Jalebies are ready. Sever it hot.

May 9, 2017

Chole Recipe, Chole Masala – Different Style

Chole Recipe

Chole Recipe:

Soak 200 gms chick peas(kabuli chana) in water overnight.
Wash soaked kabuli chana properly and pressure cook it with pinch of salt for 5-6 whistles.
Chop roughly 2 large size onion.
Chop 2 medium size tomatoes.
Cut 3/4 cup corrainder leaves and aside.
Once your kabuli chanas are nicely pressure cooked, remove the chanas and keep in bowel and keep stock in different vessel.
Heat 2 tablespoon oil in a pan. Add jeera (cumin seeds) to it.
Put chopped half chopped onions to it.
Once onion is slightly fried. Add half chopped tomatoes in it.
Add 1/2 teaspoon turmeric powder.
Add 11/2 teaspoon corrainder powder.
Add 1/2 teaspoon chili powder.
Salt as per taste, mix and cover lid for 5 mins.
In a grinder take half chopped onions, half chopped tomatoes, half cup coriander leaves, and garlic cloves, pinch of cumin seeds, half inch ginger and grind to the smooth paste.
Now remove the lid from the pan and stir it properly. Add grinded masala to the chole, mix and let it cook for 2 mins.
It’s time to add water now. Add 11/2 glass water. Cover the lid and let it cook for 10 mins.

After 10 mins remove the lid, stir. Your chole is ready, garnish with 1/2 tablespoon chopped coriander leaves. You can have chole with rice, puri, bhature and chapaties. You can also eat chole with samosas as a chat.

May 9, 2017

How To Make Aloo Methi, Aloo Methi

Aloo Methi

Aloo Methi is very easy and tasty recipe. Combination of aloo and methi taste superb and it is healthy also. Aloo methi is among one of the popular dishes in India. Both aloo and methi (potatoe and fenugreek) has it health benefits. Aloo (potatoe) is good source for vitamin B6, vitamin C and potassium and methi (fenugreek) has many health benefits – it is good for lowering blood sugar levels, methi increases production of milk in lactating women. Methi is also good for hair and skin. You can have aloo methi with dal rice, chapatis and parathas.

How To Make Aloo Methi:

Pluck 4 cups methi (fenugreek) leaves.
Soak methi leaves in water for 10 mins to remove dust and wash it properly.
Chop methi leaves and keep aside.
Peel and chop 2 cups potatoes, wash and keep aside.
chop 4-5 garlic cloves and keep aside.
Heat 3 teaspoon oil in a pan or kadai.
Put mustard(rai) seeds in it.
Once mustard seeds starts cracking put curry leaves to it.
Cut and add 2 green chillies in it and stir.
Add methi (fenugreek) leaves to it and mix.
Cover the lid and let it cook for 5 mins.
After 5 mins remove the lid and add chopped potatoes and stir it.
Add 1/4 teaspoon turmeric powder to aloo methi mixture.
Mash the garlic cloves and add to the aloo methi mixture in kadhai.
Put 3 teaspoon oil to aloo methi mixture.
Put salt as per your taste. Cover the lid and let aloo methi cook for more 5-10 mins on low flame.
Remove the lid and check if your aloos are cooked properly if not you can cover the lid and let it cook for more few minutes. Once vegetables are cooked your Aloo methi dish is ready to be served.
You can have aloo methi with chapaties and dal rice.

May 6, 2017

Veg Manchurian Dry Recipe, How To Make Veg Manchurian

Veg Manchurian Dry

Veg Manchurian Dry is one of my favorite starter which I order mostly in restaurant and now I prepare it at home also.

Veg Manchurian Dry Recipe

Method For Manchurian Balls:

Take 1/2 cup finely chooped or grated carrot(gajar) in a medium size bowel.
Add 1 cup finely chooped cabbage(patta gobi) to it.
Add 1/4 cup finely chopped capsicum(shimla mirch).
Also add 1/4 cup chopped french beans.
Now we have all our veggies together. Put 2 1/2 tablespoon all purpose flour which is also known as maida in hindi and 2 tablespoon cornstarch to the mixture and mix it properly.
Add 1 chopped green chilly and 1/2 teaspoon of pepper powder to the manchurian balls mixture.
Its time to add little salt and water and mix it.
Take small portion of manchurian mixture in your palms, roll and give small round shapes.
Heat oil in a pan or kadhai to fry manchurian balls.
Once oil is heated on medium flame its time to add our small manchurian balls. Please note oil should be heated properly. Oil should not be too much hot else manchurian balls will be cooked from outside but will remain raw from inside.If our oil is not heated properly then our manchurian balls might stick to the pan so oil should be medium hot.
Fry the manchurian balls from both the sides by turning on both sides.The colour will change to light brown.
Remove the manchurian balls in plate and keep aside.

Method For Manchurian Gravy:

Heat 2 teaspoon oil in a pan
Put 1 tablespoon chopped ginger to it.
Add 1 tablespoon chopped garlic to it.
Now add 1 tablespoon chopped onions and let it cook for few minutes
Add 3-4 slits of green chillies.
Now in a small bowl take 1 teaspoon corn starch in 1/2 cup of water and mix. Add this corn starch micture in the pan for manchurian gravy.
Put 1 tablespoon of soya sauce and 1 teaspoon of red chilly sauce in the gravy.
You can also add 1 tablespoon tamatoe sauce in the gravy.
Add 1/2 teaspoon vinegar to the gravy and mix. Add little water 1/2 cup if required.
Once the gravy starts boiling put fried manchurian balls in the gravy.
Add chopped spring onions to the manchurian gravy and let it cook for few minutes. Your veg manchurian dry is ready.

how to make veg dry manchurian

May 6, 2017

Dhaba Style Chicken Curry

dhaba style chicken curry

Dhaba Style Chicken Curry Recipe:

Chop 250 gm onions.
Grate 2 tomatoes.
Peel 15 garlic cloves and grind 10 garlic cloves along with 1/2 inch ginger and keep aside.
Wash and clean the chicken.
Marinade the chicken with 1/2 teaspoon turmeric powder and little salt.

For Curry:

Heat oil in a pan or kadhai.
Add cumin seeds once the oil is heated.
When cumin seeds start spluttering break and add 2 bay leaf, 2 dry chillies, 1/2 cinnamon stick and remaining 5 garlic cloves.
Now immediately add chopped onions and increase the flame to high.
Put your chicken in the kadai, stir and cover the lid.
As flame is on high you have to keep on removing the lid and stirring in between so that the chicken doesn’t burn and get cooked properly.
Oil starts separating from chicken. Now it’s time to add ginger garlic paste to it.
Again cover the lid and let the chicken cook.
Meanwhile in another pan dry roast pinch of cumin, 1/4 cinnamon, 1/2 bayleaf, 3 cloves, 3 cardamon and once it cools grind it and keep aside.
Remove the lid and stir the chicken. Add grated tomatoes to it and salt as per your taste as the gravy starts becoming dry so salt and tomatoes will give some moisture, lower the flame.
Remove the lid and remove one piece of chicken and check whether it is cooked by pressing with your finger. Do it carefully as chicken will be hot, you can allow it to cool for few seconds and check.
Add 1 tablespoon water and cover the lid for few more mins.
Till the time boil 2 glass of water.
You can reduce the amount of water to 1 1/2 if you want little thick curry.
Now I will remove the lid and stir again and my water is heated so I will add the hot water to the gravy. I m adding 2 glass of water you can reduce the amount of water in order to make thick gravy (curry).
Put dry roasted garam masala powder to the chicken curry, cover the lid and let it cook for more 10 mins on low flame.
Remove the lid and check your dhaba style chicken curry is ready to be served.
If you want, you can add 1 teaspoon ghee to the chicken curry.

May 6, 2017

Suji Halwa Recipe | Rava Sheera Recipe | How To Make Suji Halwa

Rava Sheera Recipe

Rava Sheera recipe is very easy to prepare and it is very tasty especially those who are fond of sweets just love it. It is also known as Suji halwa. Suji halwa recipe is mostly prepared in all Indian homes. People prepare suji halwa (sheera) as a prasad during puja. This sheera recipe is made with rava (semolina) which is also called as suji, milk, sugar, ghee and dry fruits. At different places it is made in different variety. At many places water is used instead of milk.

Rava Sheera Recipe:

Heat a pan or kadhai and add 1 tablespoon ghee to it.
Add 1 cup rava (suji) in the kadhai and roast it. Keep stirring till the suji is roasted properly.
Once you start getting nice aroma roasted rava in ghee its time to remove the roasted suji in a plate and keep aside.
Now add 2 cup milk to the kadhai.
Once milk starts boiling then put 1/3rd cup sugar in the suji halwa.
Add powdered green cardamon to it.
Cover the rava sheera with lid for 1 min.
Open the lid, you will see sheera is ready. Add half cup ghee and mix. Once you add ghee your rava sheera will become soft.

Now it’s time to add pieces of dry fruits – almond pieces, raisins, dates and green cardamon powder to the suji halwa.

May 3, 2017

Raw Jackfruit Curry, Kathal Ki Sabji Recipe

Raw Jackfruit Curry

Raw jackfruit is rich in fiber and has fewer calories compared to wheat and rice. Raw jackfruit has antioxidants and is high in dietary fats that cleanse the toxins from the colon and prevent from colon cancer. Jackfruit seeds are good for skin. It can be soaked with milk and then grinded to a smooth paste and applied to skin to fight wrinkles.

Raw jackfruit is used in curry in various parts of India. It is used for making chips. Raw jackfruit seeds are also used in curry and eaten roasted or boiled as it is tasty and has many health benefits.

Raw Jackfruit Curry Recipe:

Wash raw jackfruit (kacha kathal) with water, cut into two parts.
Now put the jackfruit (kathal) in cooker along with water for boiling. Water level should be above the jackfruit.
Close the cooker lid and let it boil for two whistles.
Once the jackfruit (kathal) is boiled, remove it from cooker and keep aside to cool down for few mins.
After cooling, cut the jackfruit into medium size pieces.
Now marinade the jackfruit pieces with half teaspoon turmeric powder and pinch of salt.
Take 10 small cloves of garlic, 2 cloves, 2 cardamon, inch of ginger, 1/2 bay leaf and grind it and keep aside.
Now also grind one onion and keep aside.
Chop 1 tomato and 1 onion and keep aside.
Heat oil in pan for shallow frying marinaded raw boiled jackfruit pieces.
Once oil is heated put jackfruit pieces one by one in the pan and shallow fry from both the sides. You don’t need to fry for long as it is already boiled just keep it for one minute and fry from both the sides.
Once jackfruit pieces are fried remove it and keep in a plate.

Raw Jackfruit Pieces Fried

For Curry (Sabji):

In a pan heat 2 teaspoon oil.
Add cumin seeds and 2 dry kashmiri chillies to it.
Add grinded masala of garlic, ginger, cloves, cardamon, cumin and bay leaf in the pan and stir.
After one minute add grinded onion paste to it and stir.
Once masala is slightly cooked and the raw smell goes off add chopped tomato to it.
Once chopped tomatoes are slightly cooked put 1 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder and 1/2 teaspoon kashmiri red chilly powder and stir.
Add 1 1/4 glass water to the masala.
Once it starts boiling, add salt as per taste and slowly add raw fried jackfruits to it.
Add 1/4 teaspoon garam masala and 1/2 teaspoon kasuri methi to tge jackfruit gravy.
Cover the lid for 5 mins and let it cook.
Open the lid and check if you want thick gravy you can cover lid and allow to cook jackfruit gravy for more 5 mins else you jackfruit curry is ready to be served.

You can serve raw jackfruit curry (kathal ki sabji) with both rice and roti. I usually like it with rice.

Kathal Ki Sabji

May 3, 2017

Tissi Sajmain, Flax Seeds With Bottle Gourd Recipe

Tissi Sajmain

Tissi Sajmain is popular recipe from Bihar. It is made with bottle gourd and flax seeds also known as Linseed. Bottle gourd is known as Lauki in Hindi and linseed is known as alsi in Hindi. Both Flax seeds and bottle gourd has many health benefits.

Flax seed (tissi or alsi) improves digestion. It lowers cholesterol. Flax seeds are also good for skin and hair. Flax seeds are rich source of omega 3.

Consumption of linseeds can reduce risk of cancer. It is good source of iron, manganese and maganesium. Linseed (alsi) helps to reduce weight. According to study flax seed reduces stress. It is good for people those who are suffering from hypertension.

Tissi Sajmain Recipe:

Peel and chop medium size bottle gourd into small pieces.
Clean 2 1/2 tablespoon flax seeds (tissi) also called as alsi in hindi and dry roast it for few minutes till you get aroma and it starts spluttering.
Switch off the flame and let the flax seeds (tissi) also known as alsi cool down.
Now heat 2 teaspoon oil in pressure cooker.
Add pinch of cumin seeds. After few seconds add chopped bottle gourd (Sajmain) also known as Lauki and stir.
Put turmeric powder, salt, and cover the lid. Don’t close the lid just cover it.
After 5 minutes remove the lid and stir. Add chopped tomatoe and corrainder powder and stir again.
Put 1 teaspoon oil and cover the lid again for 5 mins.
Check (tissi) might have cooled. Grind (tissi) into fine powder and keep aside.
Now remove the lid from cooker and stir. Bottle gourd (sajmain) might have cooked almost.
Add 2 glass of water in cooker. Close the lid this time and let it cook for 3 whistle.
After 3 whistle remove the lid and add grinded (tissi) powder in sajmain curry and mix.
Let it cook for more 5 mins and switch off the flame.
Sajmain tissi is ready to be served. Sajmain tissi goes well with rice.