Broken wheat lapsi

Dear Readers,


A perfect gujarati sweet dish of broken wheat, very easy and fast to cook for a perfect dessert. Lapsi is equally famous among gujaratis just like churma laddu , the recipe i shared earlier in my blog. Broken wheat is available on all the indian grocery shops , also known as Phada . Not much to write on its introduction , below is the list of ingredients.


Ingredients :-

                                                                                                      
100 gms broken wheat (Phada)
2 cooking spoon ghee
1/2 litre milk
Sugar as per taste.
2 tbs cardimom powder
Dry fruits - cashew nuts, golden raisin and almonds.


How to :-

1. Heat the ghee in pan and add the broken wheat to it. Roast it by stirring well till they turn to be brown.
2. Now in pressure cooker add 1 glass of water along with roasted broken wheat and boil upto 2 whistle.
3. Now remove the boiled broken wheat from pressure cooker and heat in a pan along with milk.
4. Add the cardimom powder, sugar and dry fruits to it and keep on stirring till it becomes thick.

The above 4 step method to cook phada lapsi is fast to cook and takes approx 10 min and serves 4 to 5 persons. Serve it hot for perfect dessert or sweet dish. 


Serving tip:-


Optionally the cooked lapsi can be spread on the greased plate and then cut into different shapes like diamond and square.

Malai kofta

                                                                    Serves 4 to 5 person


Dear Readers,


On completing 1 year to my blog i have come up with my readers a new recipe of malai kofta, a punjabi dish. The dish is too tempting and wins the heart of eaters and easy to cook. A perfect main course made of gravy of tomato and kofta made up of bottle guard and malai (fresh cream) to enhance the taste in addition to indian spices.


For more details on ingredients read below:-


Ingredients for kofta :-


250gms grated bottle guard ( lauki)
50gms peanut powder
1/4 cup besan
salt as per taste
1tbs each of red chilli powder, turmeric powder and coriander powder
2tbs of lemon juice
3tbs of garam masala
1tbs of sugar.
Coriander leaves.
Cooking oil for deep fry.


Ingredients for Gravy :-


3 tomato
1 onion
2 green chillies
1tbs of ginger and garlic paste
10gms of mint (pudina)


Preparation :-

1. Remove the water level of grated bottle guard by squeezing. Add all the ingredients mentioned above.
2. Mix them well and make equal size balls. Approximately 7 to 8.
3. Now deep fry them in oil till they turn brown. Kofta's are ready.
4. For gravy , in food processor grind tomatoes, onion , green chilli and garlin- ginger paste along with pudina.
5. Now heat oil in pan and cook the gravy for 5 min and add 1 cup water to it.
6. Add salt, chilli powder, turmeric and corinader powder each of 1 tbs to the gravy.
7. Also add cashew nut approx 8 to 9 pieces.
8. Add the cooked koftas to the gravy and let it cook for 5 to 8 min such that koftas are deeply cooked in gravy. Do not stir much and do it gently as it make break the koftas.
9. Serve it with the topping of fresh cream (malai).

Serving tip:-

Malai kofta should be served hot and add malai just before serving. Eat it with paratha, butter milk and jeera rice.

Cheese stuffed paratha

                                              Serves 4 to 5 person


Dear Reader,


My this recipe is for breakfast. Cheese stuffed paratha , the name itself mentions its core ingredients of cheese. It is a high calorie breakfast but its taste is so tempting that its hard to resist to have it. The ingredients additional to cheese are mentioned below:


Ingredients for dough:-


3 cup wheat flour
2tbs oil
salt as per taste
2 1/2 tbs jeera seeds ( roasted)
Coriander leaves
til seeds ( sesame seeds )


Ingredients for stuffing :-


50gms cheese
4 finely chopped green chillies
1 grated onion
salt as per taste.
1 tbs oil
1tbs garam masala


How to:-

1. For stuffing, Heat oil in pan and then cook the grated onion and chillies till its in the form of paste.
2. Add garam masala and salt and cheese to it. Stir it well and then let it cool and put in refrigerator for 5 min.
3. Now for dough , add oil, coriander leaves, roasted jeera seeds and til and salt to the dough. Add water as required to make the dough.
4. Now make equal poritons of dough and roll it round to make paratha.
5. Put 1tbs of cheese stuff and cover it from all the corner of the paratha. Now again roll it to have a stuffed paratha.
6. Roast it on tava both the side with ghee or butter till it turns light brown.

The above recipe is enough for 4 to 5 person.

Serving tip:-

Serve the hot paratha with curd or tomato ketchup or pickle and chutney.

cheese masala dosa

Serves 4 to 5 people
To all my readers,


For my readers i have come up with another south indian dish. Very popular cheese masala dosa is available on the streets of indian city as well as in popular restaurants. Though born in gujarati family my mother used to cook different states food for us at home. Her talent and love for cooking and respect for different culture food inspired me as well to try with different dishes. Dosa are very common in south india and i love to try different varieties of dosa. Today in this blog will share recipe of cheese masala dosa, with the promise to share recipe of new varities of dosa in near future. Earlier in my blog i shared recipe of green moong dal dosa, here in this recipe urad dal is used along with rice. For more details on ingredients below is the list :


Ingredients for dosa:


1 cup urad dal
3 cup rice


Ingredients for masala:
2 chopped potatoes
2 chopped onions
2tbs channa dal
2tbs red chilli powder
1tbs turmeric powder
2tbs coriander powder
1tbs salt
10piece of golden raisins (kishmish)
10 pieces of cashew nut ( kaju)
50 gms cheese
1tbs black mustard seeds
Cooking oil


How to:

1. Soak urad dal and rice overnight or atleast 8 hours before cooking. Grind them in food processor and leave the bater at room temperature for atleast 6 hours.
2. For masala heat oil in pan and add black mustard seeds. When it starts crackling add chopped potatoes and onions and channa dal.
3. Add all the spice, red chilli powder, turmeric and coriander powder,salt and dry fruits.
4. Stir it well and add little water and let it cook for 15 min. The masala is ready.
5. For dosa add salt and adequate water to the bater to make it thin .
6. For dosa shell spread the bater on the pan in round shape to make it thin.
7. Cook on both the side. Apply coriander chutney if want to.
8. Put the masala on it like shown in the photo above then garnish it with grated cheese.
9. Close the dosa shell from both the sides and serve it hot.

Serve the masala dosa with sambhar or coconut chutney and corinander chutney.  The above recipe can make 8 to 10 masala dosas.

Panchkuti dal

Dear Readers,


Lentils are very nutritional and have important place in the indian vegetarian diet. They are rich in proteins. Indians have it during lunch, as soup and also dinner. Lentils are known as Dals in india, and Panchkuti dal is a mix of 5 different dals namely tuvar dal, yellow moong dal , green moong dal, urad dal, channa dal and last but not the least mysore dal. One can choose dal of their own for the different combination. I like to innovate with different dal at home and have cooked this often at home. Liked by all of us and easy to cook thought of sharing the recipe.

Ingredients:-


1/2 cup each of dal ( tuvar, yellow moong, green moong, urad, channa and mysore)
2tbs ginger and green chilli paste
1 chopped tomato
7 to 8 neem leaves
1tbs each of red chilli powder, turmeric powder, coriander powder and salt.
1tbs of lemon juice.
Coriander leaves for garnishing.


For tempering:-
1tbs cumin seeds
2tbs cooking oil
3 to 4 cloves (laving)
1/4tbs fenugreek seeds ( methi seeds)
1/4tbs asafoetida (hing)

Preparation:-

1. Boil all the dals in pressure cooker and grind them .
2. Add adequate water to make the mixture of dal thin and cook for 2min.
3. Add ginger and green chilli paste, red chilli powder, turmeric powder and coriander powder.
4. Add chopped tomato along with salt and lemon juice.
5. Stir it well and cook for next 6 to 8 min.
6. For tempering heat the cooking oil and add the cumin seeds to it. 
7. When cumin seeds starts crackling add the cloves and fenugreek seeds , Asafoetida (hing) and pour into the mixture of dal which is already cooking.
8. Stir well and cook for next 1 min and garnish it with coriander leaves.

Panchkuti dal (mixture of 5dal) is ready to serve hot. Have it with rice or pulav.