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.

Puran poli

Dear Readers,


When i was a child puran poli was my favourite dish. This sunday when i made it , i remembered my childhood days when my mother used to cook for me. Its a maharashtrian sweet dish, but very popular in gujarat and rajasthan and many other states of india. The recipe of puran is shared below.

Ingredients  for  puran :-


1 cup tuver daal
1/2 cup channa dal
2tbs rice
1 cup sugar
3tbs ghee
2tbs cardamom powder
1/2 nutmeg powder
saffron strands.

Ingredients for dough:-


2 cup wheat flour
2tbs oil


Preparation:-

1. Mix both dals, tuver and channa dal and also 2 tbs rice and boil in pressure cooker.
2. Now remove water and grind the mixture to make the batter.
3. Heat ghee in pan and add the mixture and stir well. Add sugar and stir till it becomes thick.
4. Add remaining cardamom powder and nutmeg powder. Soak the saffron strands in little water and add the same and let it cook for 20 min till it becomes thick enough to make balls. Keep stirring to make the puran thick.
5. let it cool and make 8 to 10 equal size balls and keep it aside. The puran is ready.
6. To make dough add 2 tbs oil to wheat atta and then add little water and knead . 
7. Divide the dough into 8 to 10 equal portion .
8. Make round chappati of each dough and then put the filling (puran) ball in it and fold the edges of dough over it.
9. Now flatten the dough and roll again into a thick chappati.
10. Heat the tava and cook the chappati on both side till it turns to be light brown.
11. While serving apply ghee on it.

 Tips : the filling (puran) can be made in microwave also for 7 to 8 min to save the cooking time.

Crispy mix veg

Dear Readers,


Crispy mix veg is a dish for starter. There is nothing more to write about it and so will share the recipe.

Ingredients:-


300 gms chopped mix vegetables ( cabbage, carrot, cauliflower, beans, onions, potatoes, capcicum) 


3tbs soya sauce
1tbs salt
1tbs chilli powder
2tbs cooking oil
1tbs cumin seeds
1tbs ginger and greenchilli paste
Cooking oil for deep fry


Preparation:-

1. Fry chopped vegetables in oil till it turns to be crispy.
2. Now heat 2tbs of cooking oil in a pan and add the cumin seeds. When it starts tempering add garlic and greenchilli paste . 
3. Now add the fried vegetables to it and add salt and red chilli powder.
4. Mix well and add the soya sauce to it.

The above recipe is simple and fast to cook. It serves 2 persons.

Dahi wada

Dear Readers,

My new experiment in kitchen was of dahi wada. This recipe is very poupular in northern india and comes under the category of chaat. It can be served as starter . Dahi wada is available in most of the indian restaurants and also cooked at home. The recipe is simple but the taste is chatpatta ( very delicious). I tried this often at home as starter as well as for dinner. 

                                       Serves 4 to 5 person  

Ingredients :-

1 bowl urad daal 

1 tbs roasted cumin seeds

1 tbs ginger and green chilli paste

1 tbs salt

1/4 tbs soda bi carb

3 bowl Yogurt 

Oil for deep fry

How to:

1. Soak urad daal for 5 hours in water and then grind it in food processor such that thick batter is prepared. Remove excess water before grinding.
2. Now add roasted cumin seeds, ginger and green chilli paste and salt to the batter. Also add soda bi carb to it and leave it for 10min.
3. Meanwhile heat oil in deep pan for deep fry.
4. Now make small round balls of batter and fry them at low flame to make wadas. Fry them to light brown colour.
5. Now once the wadas get at normal temperature soak them in water for 3 to 5 min.
6. Press them gently and squeeze to remove the water. 
7. In a bowl blend yogurt and add little water to smooth and add either sugar or salt as per taste.
8. Soak all the wadas in yogurt such that they are fully deeped in yogurt.
9. Now pour tamarind chutney and corinader chutni on it.
10. Sprinkle red chilli powder, corinader powder or chaat masala.
11. Garnish it with pomegranate seeds and coriander leaves.

Serve it chilled. Also keep aside extra chutneys if required to add as per taste while serving.

Peda

Dear Readers,


Since long time not been able to share recipes with you. Here have come up with new recipe on peda, indian sweet. Indian culture is full of different festivals and occassions. Peda is served as sweet dish during festivals, occassions, as offerings to god and also at times offered to guests. As it is a very common dish favourite of most of the indians , i thought of sharing the recipe of home made peda in microwave with the major ingredients of milk powder, sugar, cardimom powder. 

Ingredients:


2 bowl - milk powder
1 bowl (same bowl size as above) - sugar powder
4 tbs - Cardimom powder
100 gm - unsalted butter.
50gm - golden raisin for garnishing.


How to:


Step 1 Heat unsalted butter and add the milk powder to it.
Step 2 Heat the mixture for 1min at maximum heat in microwave oven.
Step 3 Add sugar powder and cardimom powder to the mixture and stir well. 
Step 4 Again heat the mixture for 1min as above.
Step 5 Take out the mixture and mix well again and repeat to heat for 1min.
Step 6 Let the mixture cool down a bit and start making small peda. Garnish      
          with golden raisin.


The above quick recipe of peda in microwave is very helpful if there are guests unexpected or any puja or religious ceremony at home. Put them in refrigerator and serve.


The above recipe makes approximately 20 to 25 pedas.

Khandvi

Dear Readers,


Khandvi is a gujarati special farsaan dish. I tried this recipe in microwave and it turned out to be very quick and easy rather than cooking on burner. I hope readers will surely benefit from this easy to cook khandvi recipe in microwave without any mess.

Ingredients :-


1 cup gram flour
3 cup sour buttermilk
1tbs salt
1/2 tbs turmeric
1tbs green chilli and garlic paste.


For tempering :-


2tbs black mustard seeds
1tbs seesam seeds (til)
1/4 tbs Asafoetida


For garnishing :-


Grated coconut and coriander leaves

Preparation :-

1. Mix gram flour and buttermilk in bowl and heat it in microwave at high temperature for 4 min.
2. Now mix the mixture well and add salt , chilli and ginger paste . To avoid lumps use hand blender.
3. Again keep the bowl in microwave at high temperature for 4min.
4. Meanwhile grease the plates to spread the mixture. 
5. When mixture is ready , take 1 cooking spoon of mixture and spread it on the pre-grease plate in thin layer.
6. Let it cool down and make vertical stripes with knife on it and make rolls.
7. Now for tempering, heat oil in pan and add black musturd seeds. When it starts crackling add the til and hing. Pour it on the Khandvi rolls and garnish with grated coconut and coriander leaves.

Tawa Pulav

Dear Readers,


Among the rice recipes this is my second recipe. Previously i had posted Veg biryani. Rice recipes are the best for half hour cooking meal. When time is the main constraint in our todays busy life, such recipes with variety makes our meal more enjoyable rather than stressful. Without much to say below is the recipe.

Ingredients :-                                                                                         


3 cup boiled rice (basmati)
250gms boiled vegetables ( onion, green peas, carrot, beans, capsicum)
1tbs lemon juice
Salt as per taste
1tbs Black pepper powder
2tbs each of red chilli powder, turmeric, coriander powder
4 to 5 cashew nuts and golden raisin (kismish)
Pav bhaji masala for spicy taste.
2tbs ghee/ oil
2tbs cummin seeds.


Preparation :-

1. Heat ghee/ oil on non-stick tawa and add cummin seeds till it tempers.
2. Add all the vegetables to it and mix well. Boil green peas for 10 min and crush gently before adding along with other vegetables.
3. Add the boiled rice and add all the salt, red chilli powder, turmeric, coriander powder, lemon juice, black pepper powder.
4. Mix well and cook for 5min.
5. Add  pav bhaji masala to make it spicy and cashew nuts and golden raisin to make it royal.
6. Tawa pulav is ready to serve hot.

Vegetable Soup

Whenever feel to eat something light and healthy vegetable soup is the perfect choice. A simple and easy to cook recipe with the ingredients of available vegetable at home. The recipe is as below.


                                  
Ingredients:-

2 Cooking spoon corn flour
1litre water
200gms mix vegetables ( corn, green peas, cauliflower, carrot, beans)
Salt as per taste
2tbs black pepper


Preparation :-

1. Boil water and add the corn flour to it. Keep stirring to avoid lumps. To avoid lumps hand blender can be used to mix well. Be careful while using hand blender due to hot water.
2. Boil all the vegetables and add them to the above mixture.
3. Add salt and black pepper and let it cook for 10 min or at desired thickness of the soup.

Vermicelli Pudding / kheer / Sevaiya

Vermicelli Pudding is a special dessert cooked during Eid festival. Its taste and easy cooking recipe has inspired to be a favourite dish among the major festival season across india. I tried to make it different by adding rasgullas (bengali sweet) . Below is the recipe :

Ingredients :-

250 gms Vermicelli

2litre milk

1cup condensed milk

Sugar - as per taste

2tbs cardamom powder

2 cooking spoon ghee

Dryfruits to garnish

4 piece of rasgulla

Preparation :-

1. Heat ghee in pan and roast vermicelli till it turns brown.
2. Boil milk at low flame and add the roasted vermicelli along with the condensed milk.
3. Stir it well and let it cook for 10 min.
4. Again add sugar as per taste and the cardmom powder.
5. Keep stirring at low flame till it becomes little thick.
6. Add small piece of rasgullas to it and cook for 2-3min.
7. Garnish it with dryfruits 

Sevaiya is ready to serve. It can be served hot and chilled.

Rice Pudding / Kheer

Dear Readers,


In India Kheer is very famous for all occasions. Among different varieties of Kheer / Pudding am sharing recipe of rice pudding . In the month of may i posted the recipe of sabudana kheer, rice kheer is also of similar recipe. The recipe is simple and tasty. I prefer to serve chilled as desert. Below is the recipe.


Ingredients :-


Rice - 1 cup
Milk - 1 litre
Sugar - 3 cooking spoon
Condensed milk - 1 cup
Cardamom powder - 1tbs
Dry fruits - to garnish


How to:-

1. First heat the milk at low flame and add rice to it. Keep on stirring and let the rice cook in milk.
2. Secondly add condensed milk and sugar as per taste and keep stirring. Kindly stir continously and see that rice is cooked properly.
3. Add the cardamom powder to it and stir till it becomes a bit thick.
4. Now crush gently the pudding with hand blender or in food processor so that the rice are bit broken.
5. Garnish with dry fruits.

Tip - Please do not crush the pudding too much just a gentle crush is needed. One can serve it at room temperature or chilled. I prefer chilled.

Tomato Soup

Tomato soup is very easy to cook and simple recipe to serve as good appetizer.  Best to be served during dinner as its easy to digest. Below is the recipe.

                                                           Serves 4 to 5 person

Ingredients:-

8 tomatoes

1 potato

1 onion

1 tbs salt

1 tbs black pepper

2 tbs sugar

Preparation:-

Boil tomatoes , potato and onion together.  Now crush them and strain the puree. Add 2 cup water and cook for 5min. Add salt, black pepper and sugar to it and cook for 3 min. For thickness i have added potato and onion enhances the taste. As per taste requirement add salt and sugar.

Serve it hot.

Mix fruit halwa

I was motivated to experiment more new recipes on halwa as a result of good ginger halwa recipe. As offerings to Lord Krishna on festival of Janmastami I tried mix fruit halwa on the availability of the fruit at home. One can use fruit of thier own choice, only to be careful on its selection for example i preferred sweet taste fruits like chickoo, apple and banana. It is best choice of dessert and also good for children as its made up of natural fruits. 

Ingredients :-


5 chickoo
2 banana
2 apple
1 cup khoya
1/1/2  cup milk
2tbs cardamom powder
5tbs sugar
1tbs ghee


How to :-

• Take pulp of chickoo and apple and banana and grind in food processor to prepare paste.
• Heat ghee in pan and stir the pulp paste for 10 min.
• Add khoya and cardamom powder and mix well.
• Add milk and sugar and heat it for next 15 min and keep stirring till it becomes thick.

Serve it hot and garnish with cashew nuts. 

Ginger halwa

Its always been exiting to experiment cooking new recipes . Ginger halwa was an experiment as had purchased more of ginger. I wanted to use it as fast and in better way and thought of making ginger halwa. Basically its a boon when having cough or cold. Moreover its also healthy option of sweet dish for those having diabeties. The recipe is as below.






Ingredients:-

                                                                     
1kg grated ginger
1 bowl seedless dates
1 bowl grated coconut
1 bowl sugar syrup (2 tar) / honey
1tbs cardamom powder
1 cooking spoon ghee








How to:-

• Heat ghee in pan and add grated ginger to it.
• Stir it well till turns light brown and then remove it to another plate.
• Add coconut to the same pan and heat it till it turns light pink if required add ghee.
• Now mix ginger, seedless dates, grated coconut and mix well. 
• Later on add bowl of honey or sugar syrup along with cardamom powder.
• Make a thick paste and garnish with pistachio and serve it hot.

Store in refrigerator and before consuming heat it in microwave or else it tasted good when chilled. Enjoy this new recipe.

Kesar Pista Shrikhand

Hello everyone,

Shrikhand is a very popular yogurt dessert in gujarat state. It is served in many other states of india but mostly gujaratis are very fond of it. Kesar Pista shrikhand is a sweet yogurt dessert made up of saffron and pistachio. It tastes yummy and one tablespoon of smooth shrikhand is a source of temptation. A heavy dish but very yummy.

Ingredients :-

3 Kg sour yogurt (curd)

2 cup sugar powder

2 tbs cardamom powder

1/2 cup hot milk

1/2 tbs saffron strands.

How To :-

1. Take yogurt (curd) in thin cotton cloth and tie it tightly and hang it at a reasonable height. In kitchen one can tie it over wash basin so that the water content of the Yogurt (curd) is removed and thick curd is left. Put this thin cotton bag of yogurt (curd) for 7 to 8 hrs or overnight.
2. Remove the thick yogurt (curd) from cloth and put it in a bowl. Add sugar powder to it, if required more add as per taste.
3. Now in a food processor grind the yogurt and sugar powder to make smooth paste.
4. Take 1/2 cup hot milk and add the saffron strands to it and leave it for 1/2 an hour. 
5. Meanwhile add the cardamom powder to the smooth paste of yogurt. mix it well.
6. The saffron colour milk should be added to the yogurt mixture and stir it well. This will give saffron colour and taste to the yogurt. Also add the pistachio powder.
7. Garnish it with pista slice.

One tablespoon of shrikhand is so delicious and it swallows so easily to get tempted to eat more. Gujaratis prefer to have as dessert with lunch specially with puris. Very famous known as shrikhand puri. Enjoy this flavour of yogurt dish till i come up with more flavours of shrikhand.

Cucumber raita

Dear Readers,


On my blog this is my first recipe on raita. A special yogurt dish used as supplement to main course in indian dish. It goes with almost all types of indian dishes and enhances the taste of full dish. Varities of raita are there and they are much more easier and requires less time. 


Ingredients:-

                                                                      
1 grated cucumber
1 bowl beated yogourt (curd)
1 tbs salt
1/4 tbs black pepper powder
Chat masala as per taste.


Preparation:-


Take 1 bowl yogurt and add grated cucumber to it. Also add all the above ingredients and mix well and leave it for 1/2 hour.  It can be stored in refrigerator if  want to serve it chilled. It tests good at room temperature as well.

Garlic Bhakhri

Garlic bhakhri or say lasun bhakhri is my own recipe which i tried at home. Bhakhri is our favourite dish during dinner. At times while travelling for more than 2 to 3 days this dish turns out to be a boon . No preservatives are needed to preserve it and can eat with tea or pickle or curry or plain milk.

Ingredients :-


3 bowl wheat flour
1 bowl bajra flour
1/2 cup garlic paste
1/2 cup cumin seeds roasted ( jeera)
1tbs black pepper powder
3 cooking spoon oil
4 tbs ghee.
Salt
milk/water




Preparation :-

• For bhakhri take wheat flour and bajra flour and mix well. Add all the above ingredients .
• Make dough of the mixture by adding little amount of water and milk. For bhakhri the dough needs to be hard.
• Divide the dough into equal parts and make the ball shape of each part of dough. Each ball will make 1 bhakhri.
• Roast it on the tava with the help of thick cloth to press on each side while roasting. Apply ghee approx 1/2tbs on one side of bhakri and make little holes on the bhakhri so the ghee gets soaked. The holes need not be so deep.
• Serve it hot with curry or chai or yogurt or plain milk. while travelling wrap it with silver foil or small thin cotton cloth.