पत्रावली

Ingredients  Cumin seeds --------------- 1 tsp Bay leaf -------------------- 1 Cloves -------------- ------- 2 Cardamom pods ----------- 2 Pepper corn ---------------- 5 to 6 Asafoetida ----------------- 1/4 tsp Cinnamon stick ------------ 1 inch Ginger-garlic paste -------- 1 tbsp Kashmiri chili powder ----- 1/2 tsp Green chili ----------------- 2 slit Coriander powder --------- 1 tsp Turmeric powder ---------- 1/4 tsp Tomato --------------------- 2 large Kasuri Methi --------------- 1 tsp Fresh cream --------------- 1/4 cup Paneer --------------------- 15 to 20 cubes Garam masala ------------ 1/4 tsp Oil ------------------------- 3 tbsp oil Salt to taste --------------- :) Hand full Coriander leaves  Water as required Methi leaves / fenugreek leaves, washed and finely chopped.  Let's start  Step 1.  Heat oil and add a safoetida  ,  cumin seed, bay leaf, cloves, cardamom and cinnamon stick. Then add finely chopped ...

Custard apples, also known as S itaphal  in Hindi, Seetha Palam  in Telugu,  Seetha Pazham  i n Tamil, Sita Pazham  in Malayalam  and Sharifa  in Punjabi. Custard apples are rich in anti-oxidants like vitamin C and vitamin B6. It is also rich in calcium, copper, magnesium, iron, niacin, potassium and dietary fibre, which helps assist digestion. Ingredients  Milk -----------------------  1 liter Custard Apple ------------  2 large Sugar --------------------- 1/2  cup Cardamom ---------------- 2 to 3 Pistachio ------------------ 10 to 15 Almond ------------------- 5 to 6 Saffron ------------------- 4 to 5 thread (optional)  Let's start  Step 1.  Heat the milk in a heavy bottom pan. once it comes to a boils, add saffron. Reduce heat.  Step 2.   Keep stirring continuously, till it reduces to half.  Step 3.  Meanwhile deseed the  sitaphal and keep th...

Aaloo Paratha is the most popular breakfast dish of western, central and northern regions of India. It is hard to find a person, from these regions, who doesn't love Aaloo Paratha.  I ngredients  For stuffing Boiled potatoes --------- 6 to 7 medium sized  Green chilies ------------ 4 to 5 Cumin seeds ------------ 1 tsp Red chili powder -------- 1/2 tsp Garam masala ---------- 1/2 tsp Amchur ----------------- 1 tsp Onions ------------------ 1 to 2 Dry roasted Peanuts ---- 1/2 cup Salt to taste ----------- :)  Hand full fresh cilantro   For dough  Aata -------------- 3 cups Besan------------- 1/2 cup Oil ---------------- 3 to 4 tbsp Carom seeds ----- 1 tsp Salt --------------- 1 tsp Panner water/water as required  Oil/ghee for shallow frying  Let's start   Step 1. Dry roast the peanuts. Coarsely grind the roasted Penuts in mixer grinder.  S tep 2. In a big bowl mash the p...

Ghugni is very popular in Eastern India. Black gram (kala chana), are cooked with gravy. It is served with puffed rice (kurmura), onion pakora or bhajiya. It is also served with poori. It is a common and affordable food in Bihar and Kolkata.  Ingredients  Kala chana -------------- 1 cup Cumin ------------------- 1/2 tsp Washed urad daal ------ 1/3 cup (optional)  Bay leaf ----------------- 1 Cinnamon---------------- 1 inch Clove -------------------- 2 to 3 Onion -------------------- 2 large Tomatoes ---------------- 2 large Potato ------------------- 2 (optional) Ginger garlic paste ------1/2 tsp Turmeric ---------------- 1/2 tsp Red chilli powder ------- 1/2 tsp  Cumin powder ---------- 1 tsp Coriander powder ------ 1 tbsp Garam masala ---------- 1 tsp Mustard oil -------------- 4 - 5 tbsp Salt to taste ------------- :) Let's Start Step1. Rinse the black chickpeas with water. then soak it for overnight or 5 to 6 hour drain the water...

Kanji Vada is a popular recipe from Rajasthan.  Kanji Vada means moong daal Vadas immersed in tangy mustard flavored liquid, 'Kanji' ( Rai  ka pani). Kanji can be prepared in many ways with many flavors. This particular recipe is prepared with "Rai ka Pani", means mustard flavored. Traditionally, the Kanji or the 'Rai ka paani' needs to be prepared a day in advance to get a slight tang due to the fermentation process. Kanji is a very tasty drink and aid digestion. Tangy Kanji Vada comes to your rescue when you eat voraciously during festivals. Ingredients  For Kanji Water -------------------- 2-3 liter Turmeric  powder  -------- 1/4 tsp Black salt ---------------- 1 tsp Yellow mustard powder---1/2 tbsp Mustard powder --------- 1 tsp Red chili powder --------- 1 tsp Roasted cumin powder--- 1/2 tsp Asafoetida ---------------- 1/4 tsp Mustard oil --------------- 1 tbsp Salt to taste -------------- :) For Vada Moong dal --------------...

Moong Daal Halwa is a classic recipe, which is relished throughout the India.  This Halwa is often prepared during Diwali  or special occasions like weddings. Because of its richness, winter is the preferable season.  It’s a very rich because it is loaded with ghee and dry fruits, which also makes it s uper tasty.  Here is the step by step method to make Moong Daal Halwa.  Ingredients   Yellow moong daal -----------  1 cup   Ghee --------------------------  1 cup Water -------------------------  3 cups   Sugar -------------------------  1 & 1/2  cups Green Cardamom ------------ 5 to 6 (powder)   Saffron -----------------------  1 pinch  (optional) Almonds ---------------------  10 to 12 ( c hopped) Cashew ----------------------  10 to 12  ( c hopped) Pistachio --------------------- 6 to 7  Let's Start  Step 1.   Wash the moong daal...

The most popular Indian snack Shakarpare/Gudpare. It is traditionally enjoyed as treat on Diwali. It is an instant source of energy, this is sweet, full of flavour, crunchy and melts in the mouth.   Ingredients  Fine semolina ---------- 1 cup Sugar/ jaggery ---------1 cup Sesame seeds --------- 2 tbsp Funnel seeds ---------- 1 tsp Ghee --------------- ---- 2 tbsp Ghee/oil for frying Lukewarm milk/water as required to knead the dough. Let's start Step 1. In a bowl take semolina, add sesame seeds, ghee and mix it well.  Step 2.   Now add lukewarm milk in small portions and knead a soft dough. Cover and keep it aside for 20 to 30 minutes to set.  Step 3. After 20 to 30 minutes when dough is ready, knead the dough again for couple of minutes.  Step 4. Meanwhile heat the oil in the wok for frying.   Step 5. Divide the dough in 2 parts, make balls from dough, press with hands and roll out thick. Cut in desired shape....

 This Ginger Garlic Chiwda recipe is a great option for Diwali. Sweet, Salty and full of flavours.  Ingredients Garlic cloves --------------- 12-15 (sliced)  Ginger --------------------- 2 inch (julienne)    Pressed rice (poha) ------- 3 cups Raw peanuts --------------- 1 cup Cashew --------------------- 1/4 cup (halves)  Raisin ----------------------- 1/4 cup Dry coconut ---------------- 1/4 cup (sliced) Curry leaves --------------- 10-12 Green chilleis -------------- 4  slit Turmeric powder----------- 1/2 tsp funnel seeds --------------- 1/2 tbsp Black salt ------------------ 1/2 tsp Red chilli powder ---------- 1/2 tsp Powder sugar -------------- 1 tbsp Salt to taste --------------- :) Oil for shallow frying Step 1.  For chiwda masala, lightly dry roast the funnel seeds, just a little. Make it powder in a  mortar and pestle, take it out in a bowl now add powder sugar, black salt, turmeric powder, red chilli powder and...

Mawa is a dairy product, which plays a very important role in Indian Sweets and Dessert.  Somtimes we don't get good and fresh mawa, which spoils our final product. Don't worry, now this problem is over. The instant mawa not only solves the problem, it also tastes the same as the one you buy from a store. Ingredients Milk powder ------------- 1 cup Ghee/ Butter ------------ 2 tbsp Milk --------------------- 1/2 cup Let's start   Step 1. Take a pan, add ghee, heat it at low flame. Step 2.   Add milk into the pan. Step 3.  Now add milk powder and stir continuously. Step 4.  Stir continuously  at low flame. Step 5.   Mash the lumps, it will start combining well  and get a thick consistency. Step 6.  When mawa start separating from pan or starts holding shape snd mawa has turned smooth and thick that means instant mawa is ready. Note*  Keep the flame low throughout ...