tag:blogger.com,1999:blog-1391873707256951592024-03-14T09:37:13.471-07:00पत्रावलीThe food plateAkhilhttp://www.blogger.com/profile/08296027696404431273noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-139187370725695159.post-43561960285830907682020-06-27T19:21:00.004-07:002021-05-26T05:47:52.401-07:00Kachori - Bihari style<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk13qzJAUvO05cOXPI3FCN2LqyeLcevajSTvcWAoMZCCDvcPVjjkC6EeCs7reWsZ0FKwsdS4CPXSK5tuUK5D62CLNOlp-6lyR0dl96kjeWyEHgdhWwaCeeaMBzdUju4Wdia4FQtPkF_Zc/s1600/IMG_20200623_174204.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk13qzJAUvO05cOXPI3FCN2LqyeLcevajSTvcWAoMZCCDvcPVjjkC6EeCs7reWsZ0FKwsdS4CPXSK5tuUK5D62CLNOlp-6lyR0dl96kjeWyEHgdhWwaCeeaMBzdUju4Wdia4FQtPkF_Zc/s1600/IMG_20200623_174204.jpg" /></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Ingredients</b></span><br />
<span face=""verdana" , sans-serif"><b>For Dough</b></span><br />
<span face=""verdana" , sans-serif">Refined flour ------- 2 cups</span><br />
<span face=""verdana" , sans-serif">Ghee ----------------3 to 4 tbsp</span><br />
<span face=""verdana" , sans-serif">Carom seeds ------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Salt ----------------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif"><b><br /></b></span>
<span face=""verdana" , sans-serif"><b>For Stuffing</b></span><br />
<span face=""verdana" , sans-serif">Sattu --------------- 1 cup</span><br />
<span face=""verdana" , sans-serif">Onion --------------- 1 large</span><br />
<span face=""verdana" , sans-serif">Garlic --------------- 4 to 5 clove</span><br />
<span face=""verdana" , sans-serif">Green chilli --------- 4 to 5</span><br />
<span face=""verdana" , sans-serif">Ginger -------------- 1 inch</span><br />
<span face=""verdana" , sans-serif">Onion seeds -------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Carom seeds ------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Lemon -------------- 1 medium</span><br />
<span face=""verdana" , sans-serif">Mustard oil --------- 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste ------- :)</span><br />
<span face=""verdana" , sans-serif">Oil for frying ------- :)</span><br />
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<span face=""verdana" , sans-serif"><b>Let's start</b></span><br />
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<b>Step 1.</b><span face=""verdana" , sans-serif"> Combine flour, carom seeds, ghee and salt in a bowl</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44rsHRAm6-_EcDNbW4VrAFxRth7wK34-3dKEng8jdT85g87H1CgaI1O_sFywg9BysYKclVRDeXtC1GhvUh4ywD555Jp4p7HOtFPOR4kAMNbcHnC3G3h_Qt6tnBT0D9WYU0sY9lzIk3bY/s1600/IMG_20200623_163039.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44rsHRAm6-_EcDNbW4VrAFxRth7wK34-3dKEng8jdT85g87H1CgaI1O_sFywg9BysYKclVRDeXtC1GhvUh4ywD555Jp4p7HOtFPOR4kAMNbcHnC3G3h_Qt6tnBT0D9WYU0sY9lzIk3bY/s640/IMG_20200623_163039.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 2.</b><span face=""verdana" , sans-serif"> Add sufficient water and knead into a stiff dough and keep it aside.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomY1dN97N3Mc0fGyoq1pYLgFINKLRWUQ-lWwng_L0oCRiZEDchRfoTH7HxnmO69t4bNiMWPelHnm7kSoLfYKTKPh5ZBOdOZcMk93lDWdn5q504bLSxJ05zKkkQv_9JvcNYR7tLmiBdV4/s1600/IMG_20200623_163110.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomY1dN97N3Mc0fGyoq1pYLgFINKLRWUQ-lWwng_L0oCRiZEDchRfoTH7HxnmO69t4bNiMWPelHnm7kSoLfYKTKPh5ZBOdOZcMk93lDWdn5q504bLSxJ05zKkkQv_9JvcNYR7tLmiBdV4/s640/IMG_20200623_163110.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 3.</b><span face=""verdana" , sans-serif"> In a big bowl take sattu add salt carom seeds, finely chopped onion, ginger, garlic, green chillies and lemon juice. Mix it.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrPpo7AcNUB0oyjlQakGuZ-YG_IOpsaTBXys4mU1wahM6p21535uL6oYu9ngPvcS0K92bGYcYd_tyOP1sSiX_Wm0ZMr8dMTvDkpYJyHMBGnsTXMXHm95DSEM4Oy67adTRl9RXXv6TEoo/s1600/IMG_20200623_174808.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1436" data-original-width="1600" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrPpo7AcNUB0oyjlQakGuZ-YG_IOpsaTBXys4mU1wahM6p21535uL6oYu9ngPvcS0K92bGYcYd_tyOP1sSiX_Wm0ZMr8dMTvDkpYJyHMBGnsTXMXHm95DSEM4Oy67adTRl9RXXv6TEoo/s640/IMG_20200623_174808.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 4.</b><span face="verdana, sans-serif"> Now add Mustard oil and mix it well.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wDyG73ObL5QJUFFrnZu4qQR4rasQUr0zMNfLALcf7y_DsNEnK4qXDobh_1Q4Z9XPx8DzxOBwISgZZP-0qSLEcPP2njXxHGI-iKkeKZLWBhQf8sFbTf4F2LcejhlqSoYzUY66HDA7iNs/s1600/IMG_20200623_163441.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wDyG73ObL5QJUFFrnZu4qQR4rasQUr0zMNfLALcf7y_DsNEnK4qXDobh_1Q4Z9XPx8DzxOBwISgZZP-0qSLEcPP2njXxHGI-iKkeKZLWBhQf8sFbTf4F2LcejhlqSoYzUY66HDA7iNs/s640/IMG_20200623_163441.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 5.</b><span face=""verdana" , sans-serif"> Divide the dough and stuffing into equal portions.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFcFc6H3Yook6Ozc16hi0S131PMBm0wJvt6W1pAM9NirjvcOrtdGDCNW79rYV56evfxlqFyEMSSwd2L6tcugiFb3jhi5FIThiuKuDJjPmFFT0H8-HHFK87OojUD1mV7A3IBSABT8sFvw/s1600/IMG_20200623_163709.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFcFc6H3Yook6Ozc16hi0S131PMBm0wJvt6W1pAM9NirjvcOrtdGDCNW79rYV56evfxlqFyEMSSwd2L6tcugiFb3jhi5FIThiuKuDJjPmFFT0H8-HHFK87OojUD1mV7A3IBSABT8sFvw/s640/IMG_20200623_163709.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 6.</b><span face=""verdana" , sans-serif"> Make a dent in each portion, stuff with a portion of the prepared filling and shape into kachoris.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20K8gNDZkb2Bcg3_M1dZ7_rfgW3QRMLuJnOiHglBb10pZalDMu55eVcLAp7A9XQ0m9JzPR-f_AR11tup1fBXzT6j8Z_LKyzA4HdIPVZeMi-ByeWONae80FgFJQcI4x9w0mZ0btIGgIMs/s1600/IMG_20200623_163738.jpg" style="display: inline; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20K8gNDZkb2Bcg3_M1dZ7_rfgW3QRMLuJnOiHglBb10pZalDMu55eVcLAp7A9XQ0m9JzPR-f_AR11tup1fBXzT6j8Z_LKyzA4HdIPVZeMi-ByeWONae80FgFJQcI4x9w0mZ0btIGgIMs/s640/IMG_20200623_163738.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 7.</b><span face=""verdana" , sans-serif"> Seal the dough and make smooth round it with your hands.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUL1VeMfwiFLRy54Jsu_IEXsBA_1nlMU0syKz4d4fESUUzdEreUnF-rDN41HBOURzlgr50txGQvVgppul8B6f-2kpjU8x6csfrC1aHDrNE6uzGlhXS_jd9tNI_yFrrElStP7C4wTStUrU/s1600/IMG_20200623_163820.jpg" style="display: inline; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUL1VeMfwiFLRy54Jsu_IEXsBA_1nlMU0syKz4d4fESUUzdEreUnF-rDN41HBOURzlgr50txGQvVgppul8B6f-2kpjU8x6csfrC1aHDrNE6uzGlhXS_jd9tNI_yFrrElStP7C4wTStUrU/s640/IMG_20200623_163820.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 8.</b><span face=""verdana" , sans-serif"> Heat sufficient oil in a kadai, deep-fry kachoris on low to medium flame. </span></span><b style="font-family: verdana, sans-serif;"></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_yc-I3CJVvcFc20IW63Birj9qkVGCVbt29hHOXmoct26g9NcDo2sdytdP7jX6oJYz7WcnoSc8eonETMlNZL35D7R3lti0aymsNXb3oO0DI2xxSD2upkxzNtpBJryg78ibSIk0suiw9M/s1600/IMG_20200623_163859.jpg" style="display: inline; margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_yc-I3CJVvcFc20IW63Birj9qkVGCVbt29hHOXmoct26g9NcDo2sdytdP7jX6oJYz7WcnoSc8eonETMlNZL35D7R3lti0aymsNXb3oO0DI2xxSD2upkxzNtpBJryg78ibSIk0suiw9M/s640/IMG_20200623_163859.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><b>Step 9. </b><span face=""verdana" , sans-serif">Fry all the kachoris </span><span face=""verdana" , sans-serif">till it becomes golden and crisp.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWW4dej6WJZUtrISkjp0e4mnBHknIPSdOP6nasLFEChx_508SNHbDKprinn2buYrqc_1a7X_2KtWgUwKMha_PV5zDUzfWLtpGpLzZEKuTjlkYfnSd5dk0F42-Rk6zDQ-NnGULTHimAfuw/s1600/IMG_20200623_163952.jpg" style="display: inline; margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWW4dej6WJZUtrISkjp0e4mnBHknIPSdOP6nasLFEChx_508SNHbDKprinn2buYrqc_1a7X_2KtWgUwKMha_PV5zDUzfWLtpGpLzZEKuTjlkYfnSd5dk0F42-Rk6zDQ-NnGULTHimAfuw/s640/IMG_20200623_163952.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 10.</b> Once done, </span><span face=""verdana" , sans-serif">Drain on absorbent paper.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7rufkdFk-5IPC-nupc1lWIzyAeUhlaMCpKtvP-opnUO4s39K5UjLkUsFMw75DAgoW4oHWEdcwuXkQEt96eeg5GgUK7qrHt_jSoInwRkRO6lKyw4TVShN12oZKwOJZdUoGXwgHffUnJM/s1600/IMG_20200623_164112.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7rufkdFk-5IPC-nupc1lWIzyAeUhlaMCpKtvP-opnUO4s39K5UjLkUsFMw75DAgoW4oHWEdcwuXkQEt96eeg5GgUK7qrHt_jSoInwRkRO6lKyw4TVShN12oZKwOJZdUoGXwgHffUnJM/s640/IMG_20200623_164112.jpg" width="640" /></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Serve hot !! and Enjoy </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SWcfbgjHNNXfH1KB6c29P6aRZ4Q6jwXqoUon93Oc6LS3CewWel7jGxWY35Ed24py-Mzl-Ny-REGqCVFl9WVQoqkK45v2VqQ_s6iCxj1AHzdFFakl2qpAUYxobJR6Ch97oFmZjkFDe1g/s1600/IMG_20200623_164550.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SWcfbgjHNNXfH1KB6c29P6aRZ4Q6jwXqoUon93Oc6LS3CewWel7jGxWY35Ed24py-Mzl-Ny-REGqCVFl9WVQoqkK45v2VqQ_s6iCxj1AHzdFFakl2qpAUYxobJR6Ch97oFmZjkFDe1g/s640/IMG_20200623_164550.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Note*</b></span><br />
</span><ul style="text-align: left;">
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Sattu is basically dry roasted bengal gram powder.]</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">For Bihari style Ghugni <a href="https://patraavali.aaryabhoomi.com/2019/11/bihari-style-ghugni-black-gram.html" target="_blank">Click Here</a></span></li>
</ul>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-57418123528507844182020-06-05T09:59:00.002-07:002021-05-26T05:49:52.903-07:00Besan ki Sabji <div dir="ltr" style="text-align: left;" trbidi="on">
<span face=""verdana" , sans-serif"><b><br /></b></span>
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTOErzs-t1ShbkT84Gc_U-Pmy5oEZq_cvTxrSPJJdnWTUerhMO2J0AaQsJEqi5l7DinHI4BrS_ak-cEn_4E9j0VgmBkE9wNV9MvPVHAph5mT2F0G-fjNPcfMJ0rbaO46Duwc7kCAE6nQ/s1600/IMG_20200528_215152.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTOErzs-t1ShbkT84Gc_U-Pmy5oEZq_cvTxrSPJJdnWTUerhMO2J0AaQsJEqi5l7DinHI4BrS_ak-cEn_4E9j0VgmBkE9wNV9MvPVHAph5mT2F0G-fjNPcfMJ0rbaO46Duwc7kCAE6nQ/s1600/IMG_20200528_215152.jpg" /></a><b><br /></b></span><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
<span face=""verdana" , sans-serif">Gram flour /Besan -------- </span><span face=""verdana" , sans-serif">1 cup</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Ginger chili paste -------- </span><span face=""verdana" , sans-serif">1 tbsp</span><br />
<span face=""verdana" , sans-serif">Turmeric ---------------------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Carom seeds ------------------ 1/2 tsp</span><br />
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif">Asafoetida -------------- </span><span face=""verdana" , sans-serif">pinch</span><span face=""verdana" , sans-serif"> of </span></span><br />
<span face=""verdana" , sans-serif">Buttermilk --------------------- 2 cup </span><br />
<span face=""verdana" , sans-serif">Salt to taste ----------------- :)</span><br />
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<span face=""verdana" , sans-serif"><b>For gravy</b> </span><br />
<span face=""verdana" , sans-serif">Onion ---------------------- 1 large </span><br />
<span face=""verdana" , sans-serif">Cinnamon stick ------ 1 inch</span><br />
<span face=""verdana" , sans-serif">Clove ---------------------- 4</span><br />
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif">Green cardamom --------- 2</span></span><br />
<span face=""verdana" , sans-serif">Bay leaf ------------------ 1</span><br />
<span face=""verdana" , sans-serif">Cumin seeds ----------- 1/2 tsp </span><br />
<span face=""verdana" , sans-serif">Tomato -------------------- 1</span><br />
<span face=""verdana" , sans-serif">Green chilli. ---------------- 2</span><br />
<span face=""verdana" , sans-serif">Ginger garlic paste ----- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Turmeric powder -------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Cumin powder ------------ 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Coriander powder ------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Red chilli powder -------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Dry Mango powder ----- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Garam masala ------------ 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Mustard oil --------------- 3 tbsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste ----------------- :)</span><br />
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<span face=""verdana" , sans-serif"><b>Let's start </b></span>
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<span face=""verdana" , sans-serif"><b>Step 1.</b> In a big bowl take sieved besan, </span><span face=""verdana" , sans-serif">add ginger-chili paste, carom seeds, a</span><span face=""verdana" , sans-serif">safoetida,</span><span face=""verdana" , sans-serif"> turmeric, salt </span><span face=""verdana" , sans-serif">and buttermilk, </span><span face=""verdana" , sans-serif">mix well with a whisk forming a smooth flowing consistency.</span><span face=""verdana" , sans-serif"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEr9CospWY9vKTQ_iPDXM5CBRINCrQ44gKtDx4tjXeW6ynHu6NumlDNTVBEc73R3E760gCWOAB37HrhgfO_SsPhaTRdhv6a7VtMM-zodaUISkVtisHotTPrXwlvL5aCBZnujSNq6PHNA/s1600/IMG_20200528_214130.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEr9CospWY9vKTQ_iPDXM5CBRINCrQ44gKtDx4tjXeW6ynHu6NumlDNTVBEc73R3E760gCWOAB37HrhgfO_SsPhaTRdhv6a7VtMM-zodaUISkVtisHotTPrXwlvL5aCBZnujSNq6PHNA/s400/IMG_20200528_214130.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 2. </b></span><span face=""verdana" , sans-serif">Pour this batter in a saucepan and keep stirring on the low flame. Stir</span><span face=""verdana" , sans-serif"> continuously to avoid formation of lumps. Stirring also avoid the batter</span><span face=""verdana" , sans-serif"> sticking at the bottom. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWMj3GsHeYwyA_z83qqAuKJQ8PLJJeRpEFfvWDoKOzUV1Jx_QZ4GtL4Z6zP3mVXl1GCCkHxbIcqVLu5vWHmSdp9bNkMw9Xlw2gIqT5VYAtn2xrWKwmpgO1DqWiKinZ3wC-n0ktwf7EF4/s1600/Screenshot_20200528_214423.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1070" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWMj3GsHeYwyA_z83qqAuKJQ8PLJJeRpEFfvWDoKOzUV1Jx_QZ4GtL4Z6zP3mVXl1GCCkHxbIcqVLu5vWHmSdp9bNkMw9Xlw2gIqT5VYAtn2xrWKwmpgO1DqWiKinZ3wC-n0ktwf7EF4/s400/Screenshot_20200528_214423.jpg" width="400" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 3. </b>Once you get </span><span face=""verdana" , sans-serif">correct consistency, </span><span face=""verdana" , sans-serif">transfer it into a greased tray, allow it to cool off and set completely. Slice it the way you like (besan katli/pithod).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvnBPqd-y3CsqQgmWB4pAuFVum35r7sMPiJD8HbnBMUlPjjTuFWrJgSH1ZbD97SAa3yi9zVs601ldVbO1SOsZOyAkj3LhCeQcvdAGlgwokSCE6wxqN4LKZrmdeNlz1UVj2PvqwcS4ekQ/s1600/Screenshot_20200528_214915.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1032" data-original-width="1600" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvnBPqd-y3CsqQgmWB4pAuFVum35r7sMPiJD8HbnBMUlPjjTuFWrJgSH1ZbD97SAa3yi9zVs601ldVbO1SOsZOyAkj3LhCeQcvdAGlgwokSCE6wxqN4LKZrmdeNlz1UVj2PvqwcS4ekQ/s400/Screenshot_20200528_214915.jpg" width="400" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 4. </b>Now<b> </b>heat the oil in a pan, add cinnamon sticks, cloves, green cardamom, bay leaf, cumin seeds and onion (finely chopped/ grinded) cook it for couple of minutes.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTMcEraQMvrp8vTwojZJpNjLqgvYUPZvoDp6LgPjwXHmRq0YIakhnj_F_nJby8ZEkZmjqzasCHyaFIloIo6qfkbz450pNjUd9xgUl6Kx4UHl5c-hfEb2hFNQ6c-a2dAAC8VoTuAtlQo8/s1600/IMG_20200528_214701.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTMcEraQMvrp8vTwojZJpNjLqgvYUPZvoDp6LgPjwXHmRq0YIakhnj_F_nJby8ZEkZmjqzasCHyaFIloIo6qfkbz450pNjUd9xgUl6Kx4UHl5c-hfEb2hFNQ6c-a2dAAC8VoTuAtlQo8/s400/IMG_20200528_214701.jpg" width="400" /></a></span></div>
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<b><span face=""verdana" , sans-serif">Step 5.</span> </b> <span face=""verdana" , sans-serif">Now add tomato puree, ginger garlic paste, t</span><span face=""verdana" , sans-serif">urmeric powder, c</span><span face=""verdana" , sans-serif">umin powder, c</span><span face=""verdana" , sans-serif">oriander powder, r</span><span face=""verdana" , sans-serif">ed chilli powder and salt. Stir it and cover with the lid, cook it for 5 to 6 minutes. </span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJqCIMqdPniPXC_m96faCnDPmhrYN-H0dM84zXRpl2bO00nPIIPTFiuPJWtPrhulR4uC0E22zkdvszFYKJCaxQksJmBmeS06Ji7io4HnGXabkn0Dub1FWB-_0qmezyty1b5w_9ttaQSE/s1600/IMG_20200528_214721.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJqCIMqdPniPXC_m96faCnDPmhrYN-H0dM84zXRpl2bO00nPIIPTFiuPJWtPrhulR4uC0E22zkdvszFYKJCaxQksJmBmeS06Ji7io4HnGXabkn0Dub1FWB-_0qmezyty1b5w_9ttaQSE/s400/IMG_20200528_214721.jpg" width="400" /></a></span></div>
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<span face=""verdana" , sans-serif"><b>Step 6. </b>Meanwhile in a other pan add 4 to 5 tbsp mustard oil, heat it and shallow fry all the </span><span face=""verdana" , sans-serif">besan katli/pitho.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAq-r4FS_LRMFLiyywYIeAaKunO810NInXNqcx2DoLf-XyMAe4wI-_5PHUGD1ExR3GuJXzEr2bxTnwAFpg4u95HnPzesYvuJASxOQncnK1xee2A2zN9npFjCv4TLOkPl9WgNjpdXAOYM/s1600/IMG_20200528_214751.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAq-r4FS_LRMFLiyywYIeAaKunO810NInXNqcx2DoLf-XyMAe4wI-_5PHUGD1ExR3GuJXzEr2bxTnwAFpg4u95HnPzesYvuJASxOQncnK1xee2A2zN9npFjCv4TLOkPl9WgNjpdXAOYM/s400/IMG_20200528_214751.jpg" width="400" /></a></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 7. </b>Fry till all the katli /pithod get golden brown. </span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoAaBptPjqjlk5BJdJswp9ojvPMtbiaLxfsAoSA1KqqHjBHKU8Uzw-99u4lx9tBkC4bCwSFVre7QYGTHu6wTvU3MWzw9SzzAihCtbnXpMiW1fC44MOy1UkIY-twKdTsKLFvD_kE1H2qw/s1600/IMG_20200528_214816.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoAaBptPjqjlk5BJdJswp9ojvPMtbiaLxfsAoSA1KqqHjBHKU8Uzw-99u4lx9tBkC4bCwSFVre7QYGTHu6wTvU3MWzw9SzzAihCtbnXpMiW1fC44MOy1UkIY-twKdTsKLFvD_kE1H2qw/s400/IMG_20200528_214816.jpg" width="400" /></a></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 8. </b>When the masala (Step 5) is done add water, garam masala, dry mango powder, green chilli and fried katli/ pithod. Adjust the salt if required, cook it for 5 to 6 minutes.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ls3ZeNcv-FDs3AUcR2e-E8Uw8nI6UderAXQOILlv9BePXKdNVU-lZHDiRqjIZ01AjHwBPBxEYi-m2F05yYi7CD50wVoxIDMcNfcX6LM7_HmzKkLZVSGl3OPEsVVGCjSNJ4Q_lhGjjyc/s1600/IMG_20200528_215513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ls3ZeNcv-FDs3AUcR2e-E8Uw8nI6UderAXQOILlv9BePXKdNVU-lZHDiRqjIZ01AjHwBPBxEYi-m2F05yYi7CD50wVoxIDMcNfcX6LM7_HmzKkLZVSGl3OPEsVVGCjSNJ4Q_lhGjjyc/s400/IMG_20200528_215513.jpg" width="400" /></a></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Serve hot!!</b> Enjoy it with Chapati /roti or rice. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSddQH7d1721TlN1bQlPlPg6JkGI-yqok8FxizXET2Vp9WREE6PgqWspZIzlegSYmW93CXBToKpn-bOlMgWXayn1ZHtFkUUVkHorRxOQroygUBd5aOUzP87BlqnIBwsueuMKp3zUYddZE/s1600/IMG_20200529_152549.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSddQH7d1721TlN1bQlPlPg6JkGI-yqok8FxizXET2Vp9WREE6PgqWspZIzlegSYmW93CXBToKpn-bOlMgWXayn1ZHtFkUUVkHorRxOQroygUBd5aOUzP87BlqnIBwsueuMKp3zUYddZE/s400/IMG_20200529_152549.jpg" width="400" /></a></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Note* </b></span></div>
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<ul style="text-align: left;">
<li><span face=""verdana" , sans-serif" style="font-family: verdana;"><span face=""verdana" , sans-serif">For making katli /pithod, i</span><span face=""verdana" , sans-serif">t took me 20 minutes to get the correct consistency on a low flame. </span></span></li>
<li><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif" style="font-family: verdana;">The timing will vary depending on the intensity of the flame, the thickness of the pan and the size of the pan.</span></span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">You can add or garnish it with coriander leaves. </span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If you don't have buttermilk, No problem. Take 1 cup curd + 1 cup water.</span></li>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy Cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-28491363518860778372020-05-26T08:49:00.001-07:002021-05-26T05:51:36.035-07:00Stuffed Mango Kulfi <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6m-grYoF5scMZ1zGiuYiLTjvOsnW9So7ro4gzubNbU6MGIQFgQnF9lrxaeW74JbrG0bBEA4qY8Ud78hV03xQxgRrtfU7zJkB_1LC2yZHYwGuZFOYOQz-yvRm6IHMSpJwf5c1-IcDY6A/s1600/IMG_20200526_144453.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6m-grYoF5scMZ1zGiuYiLTjvOsnW9So7ro4gzubNbU6MGIQFgQnF9lrxaeW74JbrG0bBEA4qY8Ud78hV03xQxgRrtfU7zJkB_1LC2yZHYwGuZFOYOQz-yvRm6IHMSpJwf5c1-IcDY6A/s1600/IMG_20200526_144453.jpg" /></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
<span face=""verdana" , sans-serif">Full fat milk ------------- 1 litter</span><br />
<span face=""verdana" , sans-serif">Mango ------------------- 4 </span><br />
<span face=""verdana" , sans-serif">Cashew ------------------ 8 to 9</span><br />
<span face=""verdana" , sans-serif">Almond ------------------ 5 to 8</span><br />
<span face=""verdana" , sans-serif">Green cardamom ------- 2 </span><br />
<span face=""verdana" , sans-serif">Sugar ------------------- 1/4 cup </span><br />
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<span face=""verdana" , sans-serif" style="color: #444444;"><b>Let's start </b></span><br />
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<span face=""verdana" , sans-serif"><b>Step 1.</b> </span><span face=""verdana" , sans-serif">Heat milk and reduce it till becomes half. Add cashew, almond powder and stir for couple of minutes.</span><span face=""verdana" , sans-serif"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhu_7ixn1EqSpqVi41u_HsK_8ViOdrhC4HyUqHxA08nJ4DJx3C9hAr2XUlBlX3NjevWlKwTy3EEwKqtEFlp-Ohx-hQDJ7mgfXxCSNUBqBdgR6mZdm_IrFpJePFvnFHf2c83xFHvWwaF8/s1600/IMG_20200524_140134.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhu_7ixn1EqSpqVi41u_HsK_8ViOdrhC4HyUqHxA08nJ4DJx3C9hAr2XUlBlX3NjevWlKwTy3EEwKqtEFlp-Ohx-hQDJ7mgfXxCSNUBqBdgR6mZdm_IrFpJePFvnFHf2c83xFHvWwaF8/s400/IMG_20200524_140134.jpg" width="400" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 2. </b>Now add sugar and cardamom powder, stir till the sugar desolve, kulfi mixture is ready. </span><span face=""verdana" , sans-serif">Switch off the stove and let it cool.</span><span face=""verdana" , sans-serif"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTj80JEW1JHQPNi1qhu2CHfE46sdzPxHty9HcW8f0D3_sBAwr6uSyRvSt24Ia3gnE64rdpaPixk6NhDlbhJeiwfXv95Tp7ABXMuRv2CUd5D2EAmuXB6TnQyh8xpZMLd1N-2hCwnsKJUQ/s1600/IMG_20200524_140114.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTj80JEW1JHQPNi1qhu2CHfE46sdzPxHty9HcW8f0D3_sBAwr6uSyRvSt24Ia3gnE64rdpaPixk6NhDlbhJeiwfXv95Tp7ABXMuRv2CUd5D2EAmuXB6TnQyh8xpZMLd1N-2hCwnsKJUQ/s400/IMG_20200524_140114.jpg" width="400" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 3.</b> </span><span face=""verdana" , sans-serif">Wash the mangoes. Cut </span><span face=""verdana" , sans-serif">the top of the mango by slicing the head/ cap of the mango, r</span><span face=""verdana" , sans-serif">etain this cap.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">Now with the help of knife loosened the pulp around the mango seed.</span><span face=""verdana" , sans-serif"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKh29EkMkPSr2FDlAGduUG8Sr4ha23x3rRUJN3t0A5zcQ-_Ybn9JwCpKwtWK0Jyf1Jik2NsS9S521AOKKe4hpJJnEnNYAojha5X2XF99d-KX7NWzFE1iRRf5kJdnSlF7IJh5egmfAdik/s1600/IMG_20200524_135250.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1261" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKh29EkMkPSr2FDlAGduUG8Sr4ha23x3rRUJN3t0A5zcQ-_Ybn9JwCpKwtWK0Jyf1Jik2NsS9S521AOKKe4hpJJnEnNYAojha5X2XF99d-KX7NWzFE1iRRf5kJdnSlF7IJh5egmfAdik/s400/IMG_20200524_135250.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 4.</b> </span><span face=""verdana" , sans-serif">Firmly hold the seed and rotate it to loosen it further. Now pull it out. Place the mango in a small cup/glass so it stands upright.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlN9ut-pigutEm3D1LL1jbLGXhbe8xf2Y6hMMXecdSLOuDTkUydkPhT60uvjotbm_KsUYrZs1I5r5uCEtPbeE7y6MmAP_v-cwZeEue9v3IvUA4vHQtUA7h93dqSt9pgXgMtVjcG46AR6k/s1600/IMG_20200524_135933.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlN9ut-pigutEm3D1LL1jbLGXhbe8xf2Y6hMMXecdSLOuDTkUydkPhT60uvjotbm_KsUYrZs1I5r5uCEtPbeE7y6MmAP_v-cwZeEue9v3IvUA4vHQtUA7h93dqSt9pgXgMtVjcG46AR6k/s400/IMG_20200524_135933.jpg" width="400" /></span></a></div>
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<b>Step 5.</b><span face=""verdana" , sans-serif"> Fill the kulfi mixture into mangoes. </span><span face=""verdana" , sans-serif"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2miP1Ixo_WIEE44ktzpc30DwD_yAysNggGCLJyues8HumDrMk3UAiyYvfsHH7T5nTgLzkDF2Be3WeURfHMtxYasGEQzVKcFSm0UWZBEAbxoo93CKfdLWLuXPBeaBq45AckLLTMZ1zc8/s1600/IMG_20200524_135711.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2miP1Ixo_WIEE44ktzpc30DwD_yAysNggGCLJyues8HumDrMk3UAiyYvfsHH7T5nTgLzkDF2Be3WeURfHMtxYasGEQzVKcFSm0UWZBEAbxoo93CKfdLWLuXPBeaBq45AckLLTMZ1zc8/s400/IMG_20200524_135711.jpg" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXqZZERtGxKAV1Hrmqi2CnoJpceNsus2M6-_uA8T7W2GZ05ORRrBe4sjbB8xX0U5acJxQH0jRsLxBV9LQ0NrYi98CvFaykdBGXtQYvNN4J3yG9xcLz-YploAx9f37c4JgJIdhLS9QCm0/s1600/IMG_20200524_135601.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXqZZERtGxKAV1Hrmqi2CnoJpceNsus2M6-_uA8T7W2GZ05ORRrBe4sjbB8xX0U5acJxQH0jRsLxBV9LQ0NrYi98CvFaykdBGXtQYvNN4J3yG9xcLz-YploAx9f37c4JgJIdhLS9QCm0/s400/IMG_20200524_135601.jpg" width="400" /></span></a></div>
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<b>Step 6.</b><span face=""verdana" , sans-serif"> Put the mango cap back and freeze it for 8-9 hrs.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDZSENXlTSb0GcBOBC_NBGYg6SDnLA8Q4s0bsMufwx-fvowiDiX1ZMN59pEuZLmmC2BtxYHkR0W89V35FaDbBCyqmFJwarJMkn-DnlLkKVvRKNXa1hK6LkEMyB-EZ95JJqw_M-SgebvA/s1600/IMG_20200524_135642.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDZSENXlTSb0GcBOBC_NBGYg6SDnLA8Q4s0bsMufwx-fvowiDiX1ZMN59pEuZLmmC2BtxYHkR0W89V35FaDbBCyqmFJwarJMkn-DnlLkKVvRKNXa1hK6LkEMyB-EZ95JJqw_M-SgebvA/s400/IMG_20200524_135642.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 7.</b> Once the mangoes are frozen, peel them and then slice and serve. Garnish with pistachio.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaPCaOZ_SZ-YEIRKx3GwN40TOCPo1DFFms8ImdW9XH__UrHNACBLwAynUmyzGUTYB6JLYeWgM9yjxHRIZp_jfSYR2nxe9L7ypTAOF-MXug8hcIlxXlgvWPUSqR44oSHstv8xUWxYnT9Q/s1600/IMG_20200526_143934.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaPCaOZ_SZ-YEIRKx3GwN40TOCPo1DFFms8ImdW9XH__UrHNACBLwAynUmyzGUTYB6JLYeWgM9yjxHRIZp_jfSYR2nxe9L7ypTAOF-MXug8hcIlxXlgvWPUSqR44oSHstv8xUWxYnT9Q/s400/IMG_20200526_143934.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-8983699144064185432020-05-20T02:18:00.001-07:002021-05-26T05:52:36.907-07:00Masoor Daal ke Parathe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">A healthy and tasty lentil paratha... </span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: verdana;">
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6iakIMJ0trW40ZWEB4LFukRBYFCl0_eR5pxYBCUZfUWjPR3gKWa-Fwr0I569HxGWDmXak0qSLj8CBuW3KbPs25W6JFZhTtO-6APXcAHhDvLxIuSWxSqOgEK_v1jZcwrr9XoKqg58OyI/s1600/IMG_20200514_130733.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6iakIMJ0trW40ZWEB4LFukRBYFCl0_eR5pxYBCUZfUWjPR3gKWa-Fwr0I569HxGWDmXak0qSLj8CBuW3KbPs25W6JFZhTtO-6APXcAHhDvLxIuSWxSqOgEK_v1jZcwrr9XoKqg58OyI/s1600/IMG_20200514_130733.jpg" /></a></span><span face=""verdana" , sans-serif"><b><br /></b></span><br />
<span face=""verdana" , sans-serif"><b>Ingredients</b></span><br />
<span face=""verdana" , sans-serif"><b><br /></b></span>
<span face=""verdana" , sans-serif"><b>For stuffing</b></span><br />
<span face=""verdana" , sans-serif">Masoor Dal ------------ 1 cup</span><br />
<span face=""verdana" , sans-serif">Water --------------------- 3 cup</span><br />
<span face=""verdana" , sans-serif">Asafoetida </span><span face=""verdana" , sans-serif">-------------- 1/4 tsp (optional)</span><br />
<span face=""verdana" , sans-serif">Turmeric powder ---- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Bay leaf ------------------- 1</span><br />
<span face=""verdana" , sans-serif">Green chilis ------------- 3-4</span><br />
<span face=""verdana" , sans-serif">Ginger ---------------------- 1 inch</span><br />
<span face=""verdana" , sans-serif">Onion ----------------------- 1 big size</span><br />
<span face=""verdana" , sans-serif">Garam masala -------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Red chili powder ------ 1/2 tsp</span><br />
<span face=""verdana" , sans-serif"><span style="background-color: white;">Carom seeds ---------- 1/2 tsp</span></span><br />
<span face=""verdana" , sans-serif"><span style="background-color: white;">Cumin powder --------- 1/2 tsp</span></span><br />
<span face=""verdana" , sans-serif">Dry mango powder --- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste --------------- :)</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>For dough </b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Aata ------------------- 2 cups</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana; font-size: small;">Carom seeds ---- 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Oil ----------------------- 2 tbsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Water as required to knead the dough</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Mustard oil for frying the parathas</span></div>
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<span face=""verdana" , sans-serif"><b><span style="color: #666666; font-family: verdana;">Let's start </span></b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 1.</b> Rinse the masoor dal very well in water. Soak it for 1 hours and then drain the water.</span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="font-size: 15px;"><b>Step 2. </b>I</span><span style="background-color: transparent; font-size: 15px;"><span face=""verdana" , sans-serif">n a large vessel add</span></span><span face=""verdana" , sans-serif"><span style="background-color: transparent; font-size: 15px;"> masoor dal, </span></span><span face=""verdana" , sans-serif" style="background-color: transparent; font-size: 15px;">turmeric powder, </span><span style="background-color: transparent; font-size: 15px;"><span face=""verdana" , sans-serif">Asafoetida,</span></span><span face=""verdana" , sans-serif" style="background-color: transparent; font-size: 15px;"> bay leaf salt and water. Boil it for 30 </span><span face=""verdana" , sans-serif" style="font-size: 15px;">minutes or till</span><span face=""verdana" , sans-serif" style="background-color: transparent; font-size: 15px;"> </span><span face=""verdana" , sans-serif"><span style="background-color: transparent; font-size: 15px;"> turns soft yet retain their shape.</span><span style="font-size: 15px;"> </span></span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 3.</b> Now d</span><span face=""verdana" , sans-serif">rain off the water and keep aside for some minutes or till water is drained off completely.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="font-size: 15px;"><b>Step 4. </b>In a bowl take cooked masoor dal, red </span><span face=""verdana" , sans-serif">chilli powder, d</span><span face=""verdana" , sans-serif" style="background-color: transparent;">ry mango powder</span><span face=""verdana" , sans-serif">, garam masala, cumin powder</span><span style="background-color: transparent;"><span face=""verdana" , sans-serif">,</span></span><span face=""verdana" , sans-serif"> finely chopped onion, chopped green chillies grated ginger and salt. </span><span face=""verdana" , sans-serif">mix them well, making sure everything are combined well.</span></span></div>
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<span style="font-family: verdana;"><span style="background-color: transparent; font-size: 15px;"><span face=""verdana" , sans-serif"><b>Step 5.</b> </span></span><span face=""verdana" , sans-serif">In a bowl take aata, oil, carom seeds, mix it well. Now add water little by little and start kneading make a soft dough.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 6. </b></span><span face=""verdana" , sans-serif">Roll the dough in cylindrical shape and then cut it into equal sized balls. </span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 7. </b></span><span style="background-color: transparent;"><span face=""verdana" , sans-serif">Now flatten the dough and roll them out into 3 to 4 inch circles. Add a generous amount of stuffing in the center.</span></span></span></div>
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<span style="font-family: verdana;"><span style="background-color: transparent;"><span face=""verdana" , sans-serif"><b>Step 8. </b></span></span><span style="background-color: transparent;"><span face=""verdana" , sans-serif">Seal the dough and round it with the your hand. Now gently roll them with a rolling pin into round parathas.</span></span></span></div>
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<span style="font-family: verdana;"><span style="background-color: transparent;"><span face=""verdana" , sans-serif"><b>Step 9.</b> </span></span><span style="background-color: transparent;"><span face=""verdana" , sans-serif">Meanwhile heat up a tawa and roast the parathas, cook them on both the sides. Apply oil with brush on both the sides.</span></span></span></div>
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<span style="font-family: verdana;"><span style="background-color: transparent;"><span face=""verdana" , sans-serif"><b>Step 10.</b> </span></span><span style="background-color: transparent;"><span face=""verdana" , sans-serif">finally, Serve hot Masoor dal paratha with sauce, raita or pickle.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6nIjP2eWc3IDv-8QpG2icI9nyR_hSo_hHYu0wZx-phHE7rvKS19qXmbvlTbfMk7tzKi2tOv3zUS6_G49Khg6cKCQDUCbsPi-cInxv5Vt3uV1slQyA0n1q52ygsOyMelBbmbWVFKJGZc/s1600/IMG_20200514_131850.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6nIjP2eWc3IDv-8QpG2icI9nyR_hSo_hHYu0wZx-phHE7rvKS19qXmbvlTbfMk7tzKi2tOv3zUS6_G49Khg6cKCQDUCbsPi-cInxv5Vt3uV1slQyA0n1q52ygsOyMelBbmbWVFKJGZc/s1600/IMG_20200514_131850.jpg" /></span></a></div>
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<span style="background-color: transparent; font-size: 15px;"><span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Note* </b></span></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: verdana;"><span style="background-color: transparent; font-size: 15px;"><span face=""verdana" , sans-serif">You can use any oil but, it </span></span><span style="background-color: transparent;"><span face=""verdana" , sans-serif"><span style="font-size: 15px;">tastes great when roasted with mustard oil.</span></span></span></span></li>
<li><span style="background-color: transparent; font-size: 15px;"><span face=""verdana" , sans-serif" style="font-family: verdana;">For making dough i used homemade paneer water, it makes very soft and melts in mouth Paratha.</span></span></li>
<li><span style="background-color: transparent; font-size: 15px;"><span face=""verdana" , sans-serif" style="font-family: verdana;">The masoor dal should not be cooked completely, about 80 to 90% cooked is fine.</span></span></li>
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<span style="background-color: transparent;"><span face=""verdana" , sans-serif" style="color: orange;"><span style="font-family: verdana; font-size: 15px;"><b>Happy cooking :)</b></span></span></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-11548444995338268852020-05-05T07:33:00.001-07:002021-05-26T05:53:48.195-07:00Dahi Kebab (Hung curd kebab)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Kebab made from curd is very easy vegetarian snacks. This is super tasty, soft and healthy.</span><br />
<span face=""verdana" , sans-serif"><b style="color: orange; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPR9oqTejKCvYayz4scar5x1WPH2D9Xca-5JuYbSZVSecmAIAP_myB1ZRfnyKl-vapzy0wAqQ-cyboodrv0S8FM5us8A5iG_Fg1mhKbTo3xKvCCfVwg3l1oEsFVEtZrhLSdqy90iKCgA/s1600/IMG_20200505_140036.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPR9oqTejKCvYayz4scar5x1WPH2D9Xca-5JuYbSZVSecmAIAP_myB1ZRfnyKl-vapzy0wAqQ-cyboodrv0S8FM5us8A5iG_Fg1mhKbTo3xKvCCfVwg3l1oEsFVEtZrhLSdqy90iKCgA/s1600/IMG_20200505_140036.jpg" /></a></b></span>
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<span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
<span face=""verdana" , sans-serif">Hung curd ---------------------- 1, 1/2 cup</span><br />
<span face=""verdana" , sans-serif">Paneer --------------------------- 1/2 cup (</span><span face=""verdana" , sans-serif">grated</span><span face=""verdana" , sans-serif">)</span><br />
<span face=""verdana" , sans-serif">Roasted chana powder --- 3 tbsp </span><br />
<span face=""verdana" , sans-serif">Roasted cumin powder ----- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Green cardamom -------------- 2 </span><br />
<span face=""verdana" , sans-serif">Peppercorn ----------------------- 3</span><br />
<span face=""verdana" , sans-serif">Cinnamon powder ----------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Gram masala ------------------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Cashew --------------------------- 4-5 </span><br />
<span face=""verdana" , sans-serif">Pista ------------------------------- 4-5</span><br />
<span face=""verdana" , sans-serif">Almond --------------------------- 3</span><br />
<span face=""verdana" , sans-serif">Ginger ---------------------------- 1 tsp (</span><span face=""verdana" , sans-serif">grated)</span><br />
<span face=""verdana" , sans-serif">Green chilli -------------------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Onion ---------------------------- 1 (small) </span><br />
<span face=""verdana" , sans-serif">Mint </span><span face=""verdana" , sans-serif">leaves</span><span face=""verdana" , sans-serif"> ------------------ 1 tsp </span><br />
<span face=""verdana" , sans-serif">Oil ------------------------------- 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste------------------</span><span face=""verdana" , sans-serif"> :) </span><br />
<span face=""verdana" , sans-serif" style="color: #444444;"><b><br /></b></span>
<span face=""verdana" , sans-serif" style="color: #444444;"><b>Let's start</b></span><br />
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<span face=""verdana" , sans-serif"><b>Step 1.</b> Take hung curd in a mixing bowl, add paneer, </span><span face=""verdana" , sans-serif">finely chopped onions, ginger, finely chopped green chillies and finely chopped mint </span><span face=""verdana" , sans-serif">leaves</span><span face=""verdana" , sans-serif">.</span><span face=""verdana" , sans-serif"> </span><br />
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<span face=""verdana" , sans-serif"><b>Step 2.</b> Add r</span><span face=""verdana" , sans-serif">oasted cumin powder,</span><span face=""verdana" , sans-serif"> garam masala, salt, roughly chopped c</span><span face=""verdana" , sans-serif">ashew, p</span><span face=""verdana" , sans-serif">ista and a</span><span face=""verdana" , sans-serif">lmond,</span><span face=""verdana" , sans-serif"> add crushed green cardamon and peppercoer in </span><span face=""verdana" , sans-serif">mortar pestle. Now add roasted chana powder (Sattu).</span><br />
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<span face=""verdana" , sans-serif"><b>Step 3.</b> Mix it very well so that there are no lumps.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 4.</b> To shallow fry, heat oil in a flat pan/tawa. Keep the flame low to medium.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 5.</b> Now take a portion of the dahi kabab mixture and give it a round shape, th</span><span face=""verdana" , sans-serif">en flatten it. H</span><span face=""verdana" , sans-serif">andle gently.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 6.</b> If you are unable to make kababs, then keep in the fridge for 30 to 40 minutes. OR you can add 1 to 2 tablespoons extra of roasted chana powder. But do note that adding more roasted chana powder make the kababs firm and dense.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 7.</b> Place all kababs one by on in the hot tawa. Keep the flame low to medium. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 8.</b> Let the all kababs become golden from the bottom and then flip them. These kabab get browned faster, so do keep an eye.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 9.</b> Shallow fry till you get a nice golden even crust on both sides. A slight more frying of the kabab is also fine. Once done remove dahi ke kabab and place on kitchen towels.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 10.</b> <b>Serve Hot!!</b> with chutney or sauce.</span><br />
<span face=""verdana" , sans-serif"><b style="color: orange; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyc5RARcbXVOi6TJUXGaILw2_5Cz3oLoFNaqkBVddshjMKcbz0F13hAogg_ySgOuBvxpr8VJsHPzhmHny-TyFLQM4af4PRDJ60XgL0swnq1SRRAr73fwOJaoLC5drchTzgJR1w86pplUs/s1600/IMG_20200505_135747.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyc5RARcbXVOi6TJUXGaILw2_5Cz3oLoFNaqkBVddshjMKcbz0F13hAogg_ySgOuBvxpr8VJsHPzhmHny-TyFLQM4af4PRDJ60XgL0swnq1SRRAr73fwOJaoLC5drchTzgJR1w86pplUs/s1600/IMG_20200505_135747.jpg" /></a></b></span><br />
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<span face=""verdana" , sans-serif"><b>Note*</b> </span><br />
</span><ul style="text-align: left;">
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Cover the kebab mixture bowl and refrigerate for 1 to 2 hours. Refrigerating makes the kebab mixture firm and thus shaping them is easier.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If roasted chana powder is not available then roast the besan on a low flame till it becomes aromatic and changes color. </span></li>
</ul>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-35030834761799121122020-04-22T09:28:00.001-07:002021-05-26T05:54:35.773-07:00Aloo Posto (Bengali dish)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Aloo Posto is a popular dish from Bengal. This dish needs very few ingredients and is very easy to make.</span><br />
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<span face=""verdana" , sans-serif"><b style="color: orange; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3npxF2lN80g2y5mV63iGXlqJjwTAr9J5OY9wKRGIDQJUdYeiIDzkP3GebP2Ej7OFptlrYtNNm3b3hyphenhyphenz2HbOQbGnal-kN6TbH2H8s9_qj7cCMyqInb6KmX5A7fRWILETJYSPp49DF_Wbk/s1600/IMG_20200422_120719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1432" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3npxF2lN80g2y5mV63iGXlqJjwTAr9J5OY9wKRGIDQJUdYeiIDzkP3GebP2Ej7OFptlrYtNNm3b3hyphenhyphenz2HbOQbGnal-kN6TbH2H8s9_qj7cCMyqInb6KmX5A7fRWILETJYSPp49DF_Wbk/s1600/IMG_20200422_120719.jpg" /></a></b><b><br /></b></span>
<span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
<span face=""verdana" , sans-serif">Potatoes ----------------- 500 gm</span><br />
<span face=""verdana" , sans-serif">Onion -------------------- 2</span><br />
<span face=""verdana" , sans-serif">Turmeric ---------------- pinch of (optional)</span><br />
<span face=""verdana" , sans-serif">Garlic -------------------- 2 clove (optional) </span><br />
<span face=""verdana" , sans-serif">Poppy seeds ------------ 1/3 cup</span><br />
<span face=""verdana" , sans-serif">Onion seeds (Kalonji) --- 1/5 tsp</span><br />
<span face=""verdana" , sans-serif">Dry red chilli ------------- 2</span><br />
<span face=""verdana" , sans-serif">Green chilli --------------- 2</span><br />
<span face=""verdana" , sans-serif">Salt to taste -------------- :)</span><br />
<span face=""verdana" , sans-serif">Mustard oil for cooking -- :)</span><br />
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<span face=""verdana" , sans-serif"><b>Let's start </b></span><br />
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<span face=""verdana" , sans-serif"><b>Step 1. </b>Soak the poppy seeds for 2 hours. Strain the water and grind it to a coarse paste. keep aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FDIZQl0ktaBQBLqJVgR-G3TREbaHKyThrSgZapIkKuzkv_GJwGqjjasli09EZM-uNgJ7z5wnz8o77SrVwXRfg6clnZfZPupphOVxIUF3U5zQmoJkr2dKSQ5ap0RWBsakUQh4RtKzjyg/s1600/IMG_20200422_133150.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FDIZQl0ktaBQBLqJVgR-G3TREbaHKyThrSgZapIkKuzkv_GJwGqjjasli09EZM-uNgJ7z5wnz8o77SrVwXRfg6clnZfZPupphOVxIUF3U5zQmoJkr2dKSQ5ap0RWBsakUQh4RtKzjyg/s400/IMG_20200422_133150.jpg" width="400" /></span></a></div>
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<b>Step 2. </b><span face=""verdana" , sans-serif">Take a Pan add add 1 tbsp of oil and fry the sliced onion. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-iXtSkJRf5w7EIOn5T4wnkWqTbL3IA5fWw1FPUxfD4GQkDC9RGs6yuraPuqiId5oWafjWn8Qbu4DEi5tHjlQQqpHTerQ7PJUC5zL7_vlpCPY1u-As7jQ-joyc0p9yKmDmBqbI8XPPY0/s1600/IMG_20200421_193409.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-iXtSkJRf5w7EIOn5T4wnkWqTbL3IA5fWw1FPUxfD4GQkDC9RGs6yuraPuqiId5oWafjWn8Qbu4DEi5tHjlQQqpHTerQ7PJUC5zL7_vlpCPY1u-As7jQ-joyc0p9yKmDmBqbI8XPPY0/s400/IMG_20200421_193409.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 3. </b>Fry it till the onion get translucent and little golden brown, take it out and keep aside.</span><span face=""verdana" , sans-serif"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtObUDJ0MRA5f-BiHiK01WMucPoFHP2S2KTB0pvVGBKFnR2aqVqyZZzquYjSaF1j1oxffPcYeR94uPkLbO6aD_pATqyczZtlCneLnoCydgY6LWJ019-nFAJ8eiOyrqrkqO-nXYU4aSV2c/s1600/IMG_20200421_193537.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtObUDJ0MRA5f-BiHiK01WMucPoFHP2S2KTB0pvVGBKFnR2aqVqyZZzquYjSaF1j1oxffPcYeR94uPkLbO6aD_pATqyczZtlCneLnoCydgY6LWJ019-nFAJ8eiOyrqrkqO-nXYU4aSV2c/s400/IMG_20200421_193537.jpg" width="400" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="font-weight: bold;">Step 4. </span><span face=""verdana" , sans-serif">N</span><span face=""verdana" , sans-serif">ow in a same pan add 3 tbsp of oil and add onion seeds, red chili, p</span><span face=""verdana" , sans-serif">eeled and cut pieces of potatoes, </span><span face=""verdana" , sans-serif">add salt and </span><span face=""verdana" , sans-serif">turmeric. Saute for couple of minutes. On medium to low flame.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckxe4YCUijR7lZ1cwg4o4W6NRVStputKP17acqdCDoG-TC3h0cAGEUrepWmQLKBNou4fcYxJc7b04wPNDQrptd6alHzXOFXFJipF9t95_FLFlZ_rJ8rGlXrFaHZw99cgtGSAFso2vt30/s1600/IMG_20200421_193617.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckxe4YCUijR7lZ1cwg4o4W6NRVStputKP17acqdCDoG-TC3h0cAGEUrepWmQLKBNou4fcYxJc7b04wPNDQrptd6alHzXOFXFJipF9t95_FLFlZ_rJ8rGlXrFaHZw99cgtGSAFso2vt30/s400/IMG_20200421_193617.jpg" width="400" /></span></a></div>
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<b>Step 5. </b><span face=""verdana" , sans-serif">Once the potatoes are half done add poppy seeds paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LaD0uCBmv6Q9oajCZ9f7VNTE3XCf68MRGeCe6orAEeOfY54mS4ZJQYpUcV3msw7FkHRddpJ-cxqqZUFv6OjxLeUKskTU9SX6OXQQpacEML9uI1Hk-i1hyphenhyphenz7TiJ4ie0hynDZrqXc5zaY/s1600/IMG_20200421_193801.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LaD0uCBmv6Q9oajCZ9f7VNTE3XCf68MRGeCe6orAEeOfY54mS4ZJQYpUcV3msw7FkHRddpJ-cxqqZUFv6OjxLeUKskTU9SX6OXQQpacEML9uI1Hk-i1hyphenhyphenz7TiJ4ie0hynDZrqXc5zaY/s400/IMG_20200421_193801.jpg" width="400" /></span></a></div>
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<b>Step 6. </b><span face=""verdana" , sans-serif">Mix it well, add 1/2 cup of water and adjust the salt, cover the lid and cook it on a low flame, until the potatoes are soft.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0eBP2ehygg_hKwfClu0ZPzXqAcqTX81QEsIqi6GOLlMUYEMCipcsMF60fEaCxw9om6sqax74RQs2qNlxcn0Tnems0IYwqZipJMQ-zQm6J8f4N2IQm4Wz2XMvL8EQivZQ90rCWSZJaac/s1600/IMG_20200421_193952.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0eBP2ehygg_hKwfClu0ZPzXqAcqTX81QEsIqi6GOLlMUYEMCipcsMF60fEaCxw9om6sqax74RQs2qNlxcn0Tnems0IYwqZipJMQ-zQm6J8f4N2IQm4Wz2XMvL8EQivZQ90rCWSZJaac/s400/IMG_20200421_193952.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 7. </b>Cook it<b> </b></span><span face=""verdana" , sans-serif">until the raw smell of poppy seeds goes away. </span><span face=""verdana" , sans-serif">Once the potatoes are completely cooked, add fried onions and give a final stir. Switch off the flame. </span><span face=""verdana" , sans-serif">F</span><span face=""verdana" , sans-serif">inish with 1 tbsp of mustard oil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg224Cz1zQO8ls_5yRFWtlUMvcYYSgpcQWu3pYar4lzMXYtTeYkmRPfeWj32ppo1NHXNxWK03FOzCvP00UgXL_uE7hAYXvfaQlzTFXKUOjvhreHJ7lYzq-zTV3SZB_l4MkDLPF6ZYhiDIo/s1600/IMG_20200421_194038.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg224Cz1zQO8ls_5yRFWtlUMvcYYSgpcQWu3pYar4lzMXYtTeYkmRPfeWj32ppo1NHXNxWK03FOzCvP00UgXL_uE7hAYXvfaQlzTFXKUOjvhreHJ7lYzq-zTV3SZB_l4MkDLPF6ZYhiDIo/s400/IMG_20200421_194038.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Serving with hot rice and dal, or with rooti / chapati. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI-kzf_RWsAStX58h6WFYCzHX0Qnpi-cXS-mVe31_DDDTKY61hIfiC-QKtJ3Xy0zIs0Do-40LeZHp_pLJLxsTJ_qDYTv0Y3ehmyntkgPTqxgmXex8x4EYa-5QEe7Z90CZ8CdqNO4exgE/s1600/IMG_20200421_194720.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI-kzf_RWsAStX58h6WFYCzHX0Qnpi-cXS-mVe31_DDDTKY61hIfiC-QKtJ3Xy0zIs0Do-40LeZHp_pLJLxsTJ_qDYTv0Y3ehmyntkgPTqxgmXex8x4EYa-5QEe7Z90CZ8CdqNO4exgE/s400/IMG_20200421_194720.jpg" width="400" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Note*</b> Make sure to cook this dish only in mustard oil, to get that authentic Bengali flavor.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b style="color: orange;">Happy cooking:)</b></span><br />
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-25021696699271555142020-04-16T09:04:00.002-07:002021-05-26T05:55:13.018-07:00Tehri - One pot meal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Tehri or Tahari is an Awadhi cuisine. It is a </span><span face=""verdana" , sans-serif">healthy one-pot meal, </span><span face=""verdana" , sans-serif">ideal for lunch or dinner. </span><br />
<span face=""verdana" , sans-serif">Full of vegetables ,nutrients, </span><span face=""verdana" , sans-serif">Tehri is highly popular dish of northern India.</span><br />
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<span face=""verdana" , sans-serif"><b style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDLPOsZPckueq7Rpb8oCzZJNTmUN5DD-3K_wHc6FtahBi2I0geNDbBIKnENM-26Ls5dqbMcSLXkubGJQCOvhaq46krye4LevdDmGxj2xCEizonASKhVuqdRjG2SmklTIlGBKi0YAyYWM/s1600/IMG_20191015_184035.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDLPOsZPckueq7Rpb8oCzZJNTmUN5DD-3K_wHc6FtahBi2I0geNDbBIKnENM-26Ls5dqbMcSLXkubGJQCOvhaq46krye4LevdDmGxj2xCEizonASKhVuqdRjG2SmklTIlGBKi0YAyYWM/s1600/IMG_20191015_184035.jpg" /></a></b></span><br />
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<span face=""verdana" , sans-serif"><b>Ingredients</b></span><br />
<span face=""verdana" , sans-serif">Basmati Rice ------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif">Ghee / Oil ---------------- 3 to 4 tbsp</span><br />
<span face=""verdana" , sans-serif">Bay leaf ------------------ 1</span><br />
<span face=""verdana" , sans-serif">Cinnamon stick ---------- 1</span><br />
<span face=""verdana" , sans-serif">Cardamom -------------- 4</span><br />
<span face=""verdana" , sans-serif">Clove --------------------- 5</span><br />
<span face=""verdana" , sans-serif">Corn pepper ------------- 4-5</span><span face=""verdana" , sans-serif"></span><br />
<span face=""verdana" , sans-serif">Cashew ------------------ 10 to 12</span><br />
<span face=""verdana" , sans-serif">Raisin ------------------- 10 to 12</span><br />
<span face=""verdana" , sans-serif">Tomato ----------------- 1 </span><br />
</span><div>
<span face=""verdana" , sans-serif" style="font-family: verdana;">Onion --------------------- 2</span></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Green chili --------------- 2</span><br />
<span face=""verdana" , sans-serif">Carrot -------------------- 1/4 cup</span><br />
<span face=""verdana" , sans-serif">Green beans ------------- 1/4 cup</span><br />
<span face=""verdana" , sans-serif">Cauliflower --------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif">Capsicum ---------------- 1/4 cup</span><br />
<span face=""verdana" , sans-serif">Green peas --------------- 1/4 cup (optional)</span><br />
<span face=""verdana" , sans-serif">Potato -------------------- 1/2 cup (optional)</span><span face=""verdana" , sans-serif"></span><br />
<span face=""verdana" , sans-serif">Ginger Garlic paste ------ 1 tsp</span><br />
<span face=""verdana" , sans-serif">Turmeric powder --------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Kashmiri chili powder ----1 tsp</span><br />
<span face=""verdana" , sans-serif">Coriander powder ------- 1 tsp </span><br />
<span face=""verdana" , sans-serif">Garam masala ----------- 1, 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste ------------- :)</span><br />
<span face=""verdana" , sans-serif">Water -------------------- 1, 1/2 cup </span><br />
<span face=""verdana" , sans-serif">Coriander leaves (hand full)</span><br />
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<span face=""verdana" , sans-serif" style="color: #666666; font-size: large;"><b>Let's start</b></span><br />
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<span face=""verdana" , sans-serif"><b>Step 1. </b><span face=""verdana" , sans-serif">Cut all the vegetables in same size.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97ngvQsNRyitfr9ntp56XI9diXHTPqM8R7AD6e8wT7jXUGVE70N3-oZV2fgBla_v4RotqHqMsqkncw_4g0mjfGGpOVqDqSAR540ivTvUrv9guCHd0mUMGcr13NB18js1o0up9y0cIZCk/s1600/IMG_20200229_210403.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97ngvQsNRyitfr9ntp56XI9diXHTPqM8R7AD6e8wT7jXUGVE70N3-oZV2fgBla_v4RotqHqMsqkncw_4g0mjfGGpOVqDqSAR540ivTvUrv9guCHd0mUMGcr13NB18js1o0up9y0cIZCk/s400/IMG_20200229_210403.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 2. </b><span face=""verdana" , sans-serif">Soak Basmati Rice in water for 20 to 30 minutes.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaZYZMl9JLbDZS89Oz4dSnEG-mraFGgE3aUJw4eU8pR552a72gxUuzxe5BOEG9e-npExAIIQFD7O_AFwssJqqC-enqNscXvbzVWp1muGRRhSboppt-FeJvlpKP3iOtmcv5XCQQ-cIK_g/s1600/IMG_20200415_200009.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaZYZMl9JLbDZS89Oz4dSnEG-mraFGgE3aUJw4eU8pR552a72gxUuzxe5BOEG9e-npExAIIQFD7O_AFwssJqqC-enqNscXvbzVWp1muGRRhSboppt-FeJvlpKP3iOtmcv5XCQQ-cIK_g/s400/IMG_20200415_200009.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 3.</b><b><span style="background-color: white;"> </span></b>Heat ghee in a deep pot add whole spices (clove, cardamom, bay leaf, cinnamon & corn pepper) onion and green chili. </span><span face=""verdana" , sans-serif">Saute till onion turns translucent.</span></span><span face=""verdana" , sans-serif"><b><br /></b></span>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuETTp4mYMM_d6Vap1xIcxdyoEd5ZEA2O266Nq2-34fWy10q5RHsMxW6Pls_S0H4tisYThimp-183050-KpOrGHMFpgu1ABCMKAxn3eJE2m-WURDOIQjDz4P34QKxf0JTzdbHFaoNFpr0/s1600/IMG_20200415_201433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuETTp4mYMM_d6Vap1xIcxdyoEd5ZEA2O266Nq2-34fWy10q5RHsMxW6Pls_S0H4tisYThimp-183050-KpOrGHMFpgu1ABCMKAxn3eJE2m-WURDOIQjDz4P34QKxf0JTzdbHFaoNFpr0/s400/IMG_20200415_201433.jpg" width="400" /></a></b></span></div>
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<span style="font-family: verdana;"><b>Step 4. </b><span face=""verdana" , sans-serif">Now add vegetables, saute for couple of minutes, a</span><span face=""verdana" , sans-serif">dd Tomato, ginger garlic paste, </span><span face=""verdana" , sans-serif">turmeric powder, kashmiri red chilli, coriander powder, and salt, </span><span face=""verdana" , sans-serif">saute till the raw smell of tomato ginger garlic are gone, a</span><span face=""verdana" , sans-serif">dd little bit of water so that masala doesn't get burnt. </span><span face=""verdana" , sans-serif">cover the lid and allow to cook till they become soft and tender.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf_BnieVUbzt8rvh686pwP9UkHaoRgf01m0HEl3hpMsgSlP4hBYyunzlzhPU9Z8t0nomcjpRGm0Z2r34ssDCCxMRPaEg8QA-EJK7BjOV80la86Oug2vFfWLOCTNKvy6L6AXamp0yKuIg/s1600/IMG_20200415_200323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf_BnieVUbzt8rvh686pwP9UkHaoRgf01m0HEl3hpMsgSlP4hBYyunzlzhPU9Z8t0nomcjpRGm0Z2r34ssDCCxMRPaEg8QA-EJK7BjOV80la86Oug2vFfWLOCTNKvy6L6AXamp0yKuIg/s400/IMG_20200415_200323.jpg" width="400" /></a></b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OPDDWjlN4t_8Zuf-kWsBSNx7k8uCNJq5fkL705fz3lVBSehekMc4Hsu_2vuFucFyOdEwdfrJ37TOgPV276baFszRdTz61-xz0D_LNjCqi-tRSUBTuszGThoH-GCuEBM5DPwoIusbHuM/s1600/IMG_20200415_200252.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OPDDWjlN4t_8Zuf-kWsBSNx7k8uCNJq5fkL705fz3lVBSehekMc4Hsu_2vuFucFyOdEwdfrJ37TOgPV276baFszRdTz61-xz0D_LNjCqi-tRSUBTuszGThoH-GCuEBM5DPwoIusbHuM/s400/IMG_20200415_200252.jpg" width="400" /></a></b></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 5. </b>Now add curd, stir for a minutes.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1BcsVA0QRCDeHNorXA7yaQXeLvuZ0VatLiMIC0awDEacfdYAziHYvRSNlrKbMs2w_vev21M3sU4hIwLsdN8yyoGcl21LkDBjjPsWbyIpsTcuUF7iWxhhB9tUqiXH6B9fJwKXRWHbQ-0/s1600/IMG_20200415_200605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1BcsVA0QRCDeHNorXA7yaQXeLvuZ0VatLiMIC0awDEacfdYAziHYvRSNlrKbMs2w_vev21M3sU4hIwLsdN8yyoGcl21LkDBjjPsWbyIpsTcuUF7iWxhhB9tUqiXH6B9fJwKXRWHbQ-0/s400/IMG_20200415_200605.jpg" width="400" /></a></b></span></div>
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<span face=""verdana" , sans-serif"><b>Step 6. </b>Add rosted cashew, rasine and garam masala. Stir it well.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLx9ONRhYGzwoX2Tzq6Qnwzw3v0Gx-Ws2YextrSCGG9tWnkZq0D1OEd8efmR4I_YfQ6Cam3pwMKeUsMRUDDtlGC6y98jOoW0lxqRhNPpCOE_s9ZKuuts3S2rPppSktF7nfh-OZRZYLvM/s1600/IMG_20200415_200648.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLx9ONRhYGzwoX2Tzq6Qnwzw3v0Gx-Ws2YextrSCGG9tWnkZq0D1OEd8efmR4I_YfQ6Cam3pwMKeUsMRUDDtlGC6y98jOoW0lxqRhNPpCOE_s9ZKuuts3S2rPppSktF7nfh-OZRZYLvM/s400/IMG_20200415_200648.jpg" width="400" /></a></b></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 7. </b>Now add soaked rice, stir for couple of minutes.</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0sHfalBZWsc39PAd8IfiOTocQi9LAeiVHJEmHPUVtTCvxDJ3fI6vtiJQU62beGdZOhxIoCshplS5WbGlOv7I8bVmqaWZTZKCE4Hz6_gBaRR1tz5_wG9OW7m5rb6cJ4HVt0gtDN3xv4M/s1600/IMG_20200415_200915.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0sHfalBZWsc39PAd8IfiOTocQi9LAeiVHJEmHPUVtTCvxDJ3fI6vtiJQU62beGdZOhxIoCshplS5WbGlOv7I8bVmqaWZTZKCE4Hz6_gBaRR1tz5_wG9OW7m5rb6cJ4HVt0gtDN3xv4M/s400/IMG_20200415_200915.jpg" width="400" /></a></b></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 8. </b>Now add 3 cups of water, add chopped coriander, garam masala and salt if required, </span><span face=""verdana" , sans-serif">cover the lid and allow to cook. </span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMB3sMj2cnig-TflL9LrJ4bwGysSKOucgUfp0hTAt0npZFSpJZd-NqfP7h6mej3TjxwZF_rrrmbxwcoo78xXJOEItW-B5ThvMirF_GuyQxce9SBzo5XWtVamsZHz94I8Q7DXMCC3EMOk/s1600/IMG_20200415_201053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMB3sMj2cnig-TflL9LrJ4bwGysSKOucgUfp0hTAt0npZFSpJZd-NqfP7h6mej3TjxwZF_rrrmbxwcoo78xXJOEItW-B5ThvMirF_GuyQxce9SBzo5XWtVamsZHz94I8Q7DXMCC3EMOk/s400/IMG_20200415_201053.jpg" width="400" /></a></b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">After 15 to 20 minutes, it's ready. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6_Rl_DjrWgIEabTUHJU6_2wXOQjKsIbxxdqErBg2ECx1lKxCIzoNPwZ4hhyphenhyphennphBpze3WqafzTbxsqAc0box0jrv_dcmH80t6S7YQj4UM0e55JgO-w0EdyAnP4b_kO5i3dhpv4wTl7v8/s1600/IMG_20200415_201327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6_Rl_DjrWgIEabTUHJU6_2wXOQjKsIbxxdqErBg2ECx1lKxCIzoNPwZ4hhyphenhyphennphBpze3WqafzTbxsqAc0box0jrv_dcmH80t6S7YQj4UM0e55JgO-w0EdyAnP4b_kO5i3dhpv4wTl7v8/s400/IMG_20200415_201327.jpg" width="400" /></a></b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Serve hot!!</b> with a dollop of ghee and boondi raita.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcb8v_UCu4b9xJ5WFSzz8dtRuV8lMXVGv1hfTR8znj-pMnPyZORJZT2al-b8P_8CuTcjPRh9eUuz8dIuYCyWzjQj270BFLTbx_IJBQf1lDYk0xjtr9aQiJ2PFeA5RogBTM7Ro5wKY-mwg/s1600/IMG_20191015_183932.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcb8v_UCu4b9xJ5WFSzz8dtRuV8lMXVGv1hfTR8znj-pMnPyZORJZT2al-b8P_8CuTcjPRh9eUuz8dIuYCyWzjQj270BFLTbx_IJBQf1lDYk0xjtr9aQiJ2PFeA5RogBTM7Ro5wKY-mwg/s640/IMG_20191015_183932.jpg" width="640" /></a></b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Note* </b>You can also add soya chunks it tastes really good.</span></div>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0Atlantic Ocean27.657588376448228 -51.0058311397705142.1355538764482276 -92.31442513977052 53.179622876448228 -9.6972371397705146tag:blogger.com,1999:blog-139187370725695159.post-1674133310252750312020-04-08T06:52:00.004-07:002021-05-26T05:55:55.964-07:00Roat - Bihari Style <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Roat (sweet bread) is a very popular teatime snacks in Bihar. Especially made during festivals as a sign of celebration, this tastes like cookies, textured s</span><span face=""verdana" , sans-serif">imilar to the Afghani flatbread, but has quite different flavors than them. The Roat is a mandatory dish for "Hanuman Jayanti".</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lYUl7pdnknWCCEvaCp-Cw_UeZZEk18iEBlNPxaJ_Xy7XsKR2bsApowu4Vcbm3mpoqOzh5_Z8h5UAxEDkuXf4RG0x9c8Gf6Re0PN5xeDb3j5wbo9xnZ-5COCGE-8b53KNl2mhEPuJKY0/s1600/IMG_20200408_170303.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lYUl7pdnknWCCEvaCp-Cw_UeZZEk18iEBlNPxaJ_Xy7XsKR2bsApowu4Vcbm3mpoqOzh5_Z8h5UAxEDkuXf4RG0x9c8Gf6Re0PN5xeDb3j5wbo9xnZ-5COCGE-8b53KNl2mhEPuJKY0/s1600/IMG_20200408_170303.jpg" /></a></span></div>
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<span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
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<span face=""verdana" , sans-serif">Whole Wheat Flour ----- 1, 1/2</span><span face=""verdana" , sans-serif"> cups</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Almond ------------------ 10 -12</span><br />
<span face=""verdana" , sans-serif">Cashew ------------------10 - 12</span><br />
<span face=""verdana" , sans-serif">Dry coconut powder ---- 2 tbsp</span><br />
<span face=""verdana" , sans-serif">Dry coconut ------------- 1 tbsp chopped (optional)</span><br />
<span face=""verdana" , sans-serif">Ghee -------------------- 4 tbsp</span><br />
<span face=""verdana" , sans-serif">Jaggery Grated ---------- </span><span face=""verdana" , sans-serif">1 cup</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Sugar -------------------- 2 tbsp</span><br />
<span face=""verdana" , sans-serif">Fennel Seeds ------------ </span><span face=""verdana" , sans-serif">2 tsp</span><br />
<span face=""verdana" , sans-serif">Cardamom Powder -------</span><span face=""verdana" , sans-serif">1/2 tsp</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Ghee for cooking --------- :)</span><br />
<span face=""verdana" , sans-serif">Water as required -------- :) </span><br />
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<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Let's start</b></span><br />
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 1.</b> Add jaggery in a pan along with 4 tbsp of water. </span><span face=""verdana" , sans-serif">Heat on medium flame until jaggery melts. turn off the heat, s</span><span face=""verdana" , sans-serif">train the mixture through a sieve</span><span face=""verdana" , sans-serif"> and let the jaggery syrup cool.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVCkhpIAQmKrsyWppU99ubYDyp-zzpXQjjLnxkE33m7aJy1_QBzLYRl2evD1ihwT0DroY26oM-mMKsPV2AIZzFAxWnb3xgZdJjJZPf13VSl3LnQjNHzxtlr5Z3Njff9jMpHIqyK5n2NA/s1600/IMG_20200408_170527.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVCkhpIAQmKrsyWppU99ubYDyp-zzpXQjjLnxkE33m7aJy1_QBzLYRl2evD1ihwT0DroY26oM-mMKsPV2AIZzFAxWnb3xgZdJjJZPf13VSl3LnQjNHzxtlr5Z3Njff9jMpHIqyK5n2NA/s400/IMG_20200408_170527.jpg" width="400" /></span></a></div>
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<b>Step 2.</b><span face=""verdana" , sans-serif"> Heat 1 tsp ghee in the pan, add all the chopped nuts (almonds, cashew, dried coconut and dry coconut powder) and roast them. Keep the mix aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_QZ6pNI_vFNUK6cY1Fq5XCfgGPGENOBmLMYqbDXsOv16zCj67GtHGUJJrkcnbeSLvA7WmTBWXjcA_hDvzVN70TStnkNpw2MHLG-z-Hh674RQ6uZwP4bzRpkx1uGm8aCoWOp4I5dsP90/s1600/IMG_20200408_170452.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_QZ6pNI_vFNUK6cY1Fq5XCfgGPGENOBmLMYqbDXsOv16zCj67GtHGUJJrkcnbeSLvA7WmTBWXjcA_hDvzVN70TStnkNpw2MHLG-z-Hh674RQ6uZwP4bzRpkx1uGm8aCoWOp4I5dsP90/s400/IMG_20200408_170452.jpg" width="400" /></span></a></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b><br /></b></span><span face=""verdana" , sans-serif"><b>Step 3.</b> </span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">In a bowl take whole wheat flour, add ghee, mix it well. </span><span face=""verdana" , sans-serif">Now add fennel seeds and cardamom powder, roasted nuts, and sugar in a bowl. Mix them well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY8oqDmmQCY0CRpCfWDYWf26avR84W_jsZ03hVqGnTFUVPW8dmHc-Hpfm5xCj6epOguuQRKoSNg6cmF8YvCsxL1eo5qxBS7IYVhwVG_S4kf4ccuCy6pz-taXPKwfsFG6cMlevH8ukzac/s1600/IMG_20200408_170634.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY8oqDmmQCY0CRpCfWDYWf26avR84W_jsZ03hVqGnTFUVPW8dmHc-Hpfm5xCj6epOguuQRKoSNg6cmF8YvCsxL1eo5qxBS7IYVhwVG_S4kf4ccuCy6pz-taXPKwfsFG6cMlevH8ukzac/s400/IMG_20200408_170634.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 4.</b> Add the jaggery syrup in the flour mixture and mix well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFTaDan1si5pj3M94lY9zao1EJ5pV1-UFlufZrlQGm3D1f4M8VcyATQNLxWwBkAzEFBldnJT8W27TYhacU83vbYyNsOBdDjVlUt_TyKyUC-5QzqgJgrevpgcYqV1c1ZNy2w_CDtwdDgg/s1600/IMG_20200408_170657.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFTaDan1si5pj3M94lY9zao1EJ5pV1-UFlufZrlQGm3D1f4M8VcyATQNLxWwBkAzEFBldnJT8W27TYhacU83vbYyNsOBdDjVlUt_TyKyUC-5QzqgJgrevpgcYqV1c1ZNy2w_CDtwdDgg/s400/IMG_20200408_170657.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 5.</b> Add water little by little and knead to make a stiff dough. </span><span face=""verdana" , sans-serif">Cover the dough and keep it aside for 10-15 minutes.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDCCI2aYyK2p8WK-SPrZQEL2Ow8HalmYCDZyTcvFwTivQRetsus5B1tn459EIpYL3Od__vRczAJwD3Tcu4aQ0cqPuY3VOjf4O5bAGkSUOouITvvThyphenhyphenRsUZjyrAhX3L4scq6NvCgn1B4o/s1600/IMG_20200408_170718.jpg" style="display: inline; margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDCCI2aYyK2p8WK-SPrZQEL2Ow8HalmYCDZyTcvFwTivQRetsus5B1tn459EIpYL3Od__vRczAJwD3Tcu4aQ0cqPuY3VOjf4O5bAGkSUOouITvvThyphenhyphenRsUZjyrAhX3L4scq6NvCgn1B4o/s400/IMG_20200408_170718.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 6.</b> Divide the dough into equal parts. </span><span face=""verdana" , sans-serif">Dust and roll the dough into a 3-4 inch circle. It should be slightly thick.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZW2CR2BnpJWQBRmu7ZfcFv8pIRf2zAB9IVyoJQZQX2Xyv1Qg8SuRzD5TgNZBSxuifzNynwpnDf7mL-LHqkHjlfjKF3GKA_lGJICjqueClSkkfvgFHC3Ptm8bsh40vmv_-Mu1S66oiRo/s1600/IMG_20200408_170752.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZW2CR2BnpJWQBRmu7ZfcFv8pIRf2zAB9IVyoJQZQX2Xyv1Qg8SuRzD5TgNZBSxuifzNynwpnDf7mL-LHqkHjlfjKF3GKA_lGJICjqueClSkkfvgFHC3Ptm8bsh40vmv_-Mu1S66oiRo/s400/IMG_20200408_170752.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 7.</b> Heat the pan,</span><span face=""verdana" , sans-serif"> bake it on low heat. </span><span face=""verdana" , sans-serif">Bake on both the sides until brown spots appear.</span><span face=""verdana" , sans-serif"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLXd6Tonf4zPJSPCNFzEzim-hWoM5p2ad1X4nSManf3UVM_MvHDvLdOoHGCZuBQlqiTbsX9RjbOzyeUxA4InhE1Kb4pP2cKPU6Z_U1K3mNrMcC9SdnpcRH1vcifEj6vseG8VnbEWg6GA/s1600/IMG_20200408_170811.jpg" style="display: inline; margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLXd6Tonf4zPJSPCNFzEzim-hWoM5p2ad1X4nSManf3UVM_MvHDvLdOoHGCZuBQlqiTbsX9RjbOzyeUxA4InhE1Kb4pP2cKPU6Z_U1K3mNrMcC9SdnpcRH1vcifEj6vseG8VnbEWg6GA/s400/IMG_20200408_170811.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 8.</b> Apply ghee on each side and k</span><span face=""verdana" , sans-serif">eep pressing the Roat with the back of the spatula. Keep baking </span><span face=""verdana" , sans-serif">until Roat is nicely browned and become crisp.</span><span face=""verdana" , sans-serif"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt1xTJtI_G-J36L7BcFJNbQ5Duw-0WZxyYF_MDUppGn6x6oKt6aq4wabgvcpExYfsL8ceyPFdYIHVVTI6QAIiWiXDek6cczojI57b7lCKHAVo_QfpN1OrwhbuGNHy3dNOeTwoJMipp2I/s1600/IMG_20200408_170933.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMt1xTJtI_G-J36L7BcFJNbQ5Duw-0WZxyYF_MDUppGn6x6oKt6aq4wabgvcpExYfsL8ceyPFdYIHVVTI6QAIiWiXDek6cczojI57b7lCKHAVo_QfpN1OrwhbuGNHy3dNOeTwoJMipp2I/s400/IMG_20200408_170933.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif">Serve with a dollop of ghee as dessert or as tea time snack.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47AJiGNUQSm7ZX_k1X2JYmKLudXFJ28oJ4SyHNJRboSiOE4Yjf5K8X-z1WKBeJ-NbKqyjLnIEVy81A-uHPWqbhFfo2Kv1yQ_D4piMSd6tgcCc9IBgbtRTRJusv9Dhzr0zZgdIZQmqHc4/s1600/IMG_20200408_170303.jpg" style="margin-left: 1em; margin-right: 1em; text-align: left;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47AJiGNUQSm7ZX_k1X2JYmKLudXFJ28oJ4SyHNJRboSiOE4Yjf5K8X-z1WKBeJ-NbKqyjLnIEVy81A-uHPWqbhFfo2Kv1yQ_D4piMSd6tgcCc9IBgbtRTRJusv9Dhzr0zZgdIZQmqHc4/s400/IMG_20200408_170303.jpg" width="400" /></span></a></div>
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<span style="font-family: verdana;"><b>Note* </b><span face=""verdana" , sans-serif">You can also</span><span face=""verdana" , sans-serif"> fry or</span><span face=""verdana" , sans-serif"> bake this Roat at 180 </span><span face=""verdana" , sans-serif">degree</span><span face=""verdana" , sans-serif"> for 20 minutes.</span></span></div>
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<span face=""verdana" , sans-serif"><b><span style="color: orange; font-family: verdana;">Happy cooking :)</span></b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-34397295528968889592020-04-06T03:13:00.001-07:002021-05-26T05:57:15.018-07:00Stuffed Dal Dhokli - Little Differently<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Dal Dhokli is a </span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">popular dish, made in many regions in India.</span><br />
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<span style="font-family: verdana;"><span style="background-color: white;"><span face=""verdana" , sans-serif" style="color: #333333;">Healthy and stomach filling, this</span></span><span style="background-color: white;"><span face=""verdana" , sans-serif" style="color: #333333;"> Dal Dhokli is a one pot meal where strips of dough are simmered in a flavorful dal.</span></span><br />
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<span style="background-color: white;"><span face=""verdana" , sans-serif" style="color: #333333; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV_NffGSlXeVfjx77jU_G5-RkZfTAd9MX45QwdvpYNPP5un5_BAFL3kvjPsfn60A6g0F7KXVU5mSfPiJS0FftBFss3ilbluQ-9Yfd5jCnCAou4-pSvxCSIHEje46OZkHQO59aRoQFgJM/s1600/IMG_20200401_183352.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV_NffGSlXeVfjx77jU_G5-RkZfTAd9MX45QwdvpYNPP5un5_BAFL3kvjPsfn60A6g0F7KXVU5mSfPiJS0FftBFss3ilbluQ-9Yfd5jCnCAou4-pSvxCSIHEje46OZkHQO59aRoQFgJM/s1600/IMG_20200401_183352.jpg" /></a></span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Ingredient</b></span></span><br />
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<span face=""verdana" , sans-serif" style="color: #333333;"><b>For Dough</b></span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Wheat flour ------------- 1/2 cup </span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Chickpea flour -------- 2 tbsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;">Ginger-green chili ---- 1 tsp paste</span></span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Carom seeds ----------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Turmeric powder ----- 1 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Oil/ ghee ----------------- 2 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Salt ------------------------- 1/4 tsp</span><br />
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<span face=""verdana" , sans-serif" style="color: #333333;"><b>For Stuffing</b></span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Potatoes boiled ------- 2</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Green peas ------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Onion ---------------------- 1 </span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Green chilli ------------- 1/2 tbsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Coriander leaves ------- 3 - 4 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Garam masala ---------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Dry Mango powder --- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Salt to taste </span><span face=""verdana" , sans-serif" style="color: #333333;">-------------- :)</span><br />
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<span face=""verdana" , sans-serif" style="color: #333333;"><b>For Dal</b></span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Moong dal ------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Chana dal -------------- 1/3 cup</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Bey leaves ------------- 1</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Onion -------------------- 1</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Tomato ----------------- 1</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Green chilli ------------ 2</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Ghee ---------------------- 2 tbsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Cumin seeds ---------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Mustard seed---------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Ginger garlic paste ---- 2 tbs</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Asafoetida ---------------- 1 pinch</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Dry red chilli -------------- 2</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Curry leaves ------------- 10 - 12</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Turmeric powder ------ 1/2 tsp </span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Coriander powder ----- 1.5 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Red chilli powder ------ 1/4 tsp </span><br />
<span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Peanuts -------------------- 2 tbsp (optional)</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Tamarind pulp --------- 1 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Jaggery ------------------- 1 tbsp (optional)</span><br />
<span face=""verdana" , sans-serif" style="color: #333333;">Salt to taste ----------- :)</span><br />
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<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b><span style="font-size: medium;">Let's start</span></b> </span></span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 1. </b></span></span><span face=""verdana" , sans-serif" style="color: #333333;">Wash the moong dal in water 2 to 3 times, Drain the water completely and let it air dry. wash the chana dal and soak it in water for 20 minutes.</span><br />
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<span face=""verdana" , sans-serif" style="color: #333333;"><b>Step 2.</b> Now take a pan and dry roast the moong dal, till the dal gets little brownish in color. A pleasant aroma will start coming out of the roasted dal.</span><br />
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<span face=""verdana" , sans-serif" style="background-color: white; color: #333333;"><b>Step 3.</b> </span><span face=""verdana" , sans-serif">In a pressure cooker take 3 cups of water add the moong dal, chana dal salt and turmeric. </span><span face=""verdana" , sans-serif">Close the lid and pressure cook on low flame for 20 to 25 minutes or till the dal gets mushy.</span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 4. </b>In a bowl<b> </b>take</span></span><span style="background-color: white;"><span face=""verdana" , sans-serif" style="color: #333333;"> wheat flour, gram flour, salt, turmeric powder, ginger-green chili paste and oil. </span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Mix well and knead into a stiff dough.</span><br />
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<span face=""verdana" , sans-serif" style="background-color: white; color: #333333;"><b>Step 5.</b> Now make a stuffing for dhokli. Mash the </span><span face=""verdana" , sans-serif" style="color: #333333;">boiled p</span><span face=""verdana" , sans-serif" style="color: #333333;">otatoes now add </span><span face=""verdana" , sans-serif" style="color: #333333;">green peas, finely chopped o</span><span face=""verdana" , sans-serif" style="color: #333333;">nion, finely chopped g</span><span face=""verdana" , sans-serif" style="color: #333333;">reen chilli, chopped c</span><span face=""verdana" , sans-serif" style="color: #333333;">oriander leaves, g</span><span face=""verdana" , sans-serif" style="color: #333333;">aram masala, d</span><span face=""verdana" , sans-serif" style="color: #333333;">ry mango powder and s</span><span face=""verdana" , sans-serif" style="color: #333333;">alt. Mix it well.</span></span></div>
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<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 6. </b></span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Heat ghee in a deep pan. </span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Add cumin and mustard seeds, curry leaves, dried red chillies, asafoetida and saute till the seeds splutter.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b><br /></b></span></span>
<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 7. </b>Now a</span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">dd finely chopped onion, chopped green chillis, saute for couple of minutes, now add chopped tomato, ginger garlic paste, t</span><span face=""verdana" , sans-serif" style="color: #333333;">urmeric powder, </span><span face=""verdana" , sans-serif" style="color: #333333;">coriander powder, r</span><span face=""verdana" , sans-serif" style="color: #333333;">ed chilli powder. Cook it for 4 to 5 minutes. Now add</span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;"> cooked dal, cover and cook till it comes to boil.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b><br /></b></span></span>
<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 8. </b></span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Divide dough into equal portions. Grease worktop with little oil and roll out portions into thin large chapati. Now </span><span face=""verdana" , sans-serif" style="color: #333333;">cut the chapati with the help of a cookie cutter or sharp vati.</span></span></div>
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<span face=""verdana" , sans-serif" style="color: #333333; font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b> Step 9. </b>P</span></span><span face=""verdana" , sans-serif" style="color: #333333;">ut a small portion of the stuffing in the center and bring all the sides together and seal it or you can give shape like dumplings. R</span><span face=""verdana" , sans-serif" style="color: #333333;">epet the steps and make more dhoklis.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><br /></span>
<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 10. </b></span></span><span face=""verdana" , sans-serif" style="color: #333333;">Now in the boiling dal add penuts, stuffed dhoklis and mix gently and cook on a medium flame for 10 minutes, stir occasionally.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b><br /></b></span></span>
<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 11.</b></span></span><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b> </b></span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Add jaggery, stir to mix, cover and cook for 3 to 4 minutes. Transfer into a serving dish.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b><br /></b></span></span>
<span face=""verdana" , sans-serif" style="color: #333333;"><span style="background-color: white;"><b>Step 12. </b></span></span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333;">Drizzle ghee on top, garnish with chopped onion, chopped coriander and squeeze lemon juice on it. <b>Serve hot!</b> </span><br />
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<span face=""verdana" , sans-serif" style="background-color: white; color: #333333;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84s4DJgSEYhUIHp5YTwq50Vf_Xnl3702dVwle8-zGfEdO2LKU8nfD6DS9qJs1lOupxwyBhlq5N5Hc5G6I9-h4tKY-O4-TDuOoy_TAcSyPDITS4suhA-vsipkVjJt8qX-zLQrD9ncEMOE/s1600/IMG_20200401_183548.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84s4DJgSEYhUIHp5YTwq50Vf_Xnl3702dVwle8-zGfEdO2LKU8nfD6DS9qJs1lOupxwyBhlq5N5Hc5G6I9-h4tKY-O4-TDuOoy_TAcSyPDITS4suhA-vsipkVjJt8qX-zLQrD9ncEMOE/s1600/IMG_20200401_183548.jpg" /></a></span>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-49209741477966026702020-03-06T21:07:00.001-08:002021-05-26T06:03:48.603-07:00Paneer Dum Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span face=""arial" , sans-serif" style="background-color: white; color: #222222; font-size: 16px;">B</span><span face=""arial" , sans-serif" style="background-color: white; color: #222222; font-size: 16px;">iryani</span><span face=""arial" , sans-serif" style="background-color: white; color: #222222; font-size: 16px;"> makes you fall in love with it because of the way it is cooked in dum!</span></span><br />
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><span face=""arial" , sans-serif" style="color: #222222;"><br /></span></span></span>
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWeXPspUJxF376IUDNNDCRVbjxsCrrs8Xf6JkMnZX0uGqHIlmdXLC4wmemhR33VW-5S3xpafViIKXz_MPRAMI7rWSx2fmisbXCDb2axk32pGxZDHCHREtDcEqEc82vUCGZke8sF2wiUs/s1600/IMG_20200303_160245.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWeXPspUJxF376IUDNNDCRVbjxsCrrs8Xf6JkMnZX0uGqHIlmdXLC4wmemhR33VW-5S3xpafViIKXz_MPRAMI7rWSx2fmisbXCDb2axk32pGxZDHCHREtDcEqEc82vUCGZke8sF2wiUs/s1600/IMG_20200303_160245.jpg" /></a> </span><br />
<span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
<span face=""verdana" , sans-serif"><b><br /></b></span><span face=""verdana" , sans-serif"><b><u>Marination for Vegetable</u></b></span><br />
<span face=""verdana" , sans-serif">Hung curd ---------------- 1 cup</span><br />
<span face=""verdana" , sans-serif">Turmeric powder --------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Coriander powder -------- 1 tsp </span><br />
<span face=""verdana" , sans-serif">Red chili powder --------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Dry mango powder ------ 1 tsp</span><br />
<span face=""verdana" , sans-serif">Ginger garlic paste ------ 1/2 tbsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste ------------- :)</span><br />
<span face=""verdana" , sans-serif">Kasuri methi ------------- 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Garam masala ----------- 1, 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Carrot -------------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif">Green beans ------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif">Cauliflower --------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif">Capsicum ---------------- 1/2 cup</span><br />
<span face=""verdana" , sans-serif">Potato ------------------- 1/2 cup (optional)</span><br />
<br />
<span face=""verdana" , sans-serif"><b><u>Coating batter for Paneer</u></b></span><br />
<span face=""verdana" , sans-serif">All purpose flour ------------ 1/4 cup</span><br />
<span face=""verdana" , sans-serif">Turmeric powder ------------ 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Kashmiri chili powder ------- 1/2 tbsp</span><br />
<span face=""verdana" , sans-serif">Ginger Giarlic paste --------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Dry mango powder --------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Kasuri methi ---------------- 1 tbsp</span><span face=""verdana" , sans-serif" style="color: #666666;"></span><br />
<span face=""verdana" , sans-serif">Paneer ---------------------- 500 gms</span><br />
<span face=""verdana" , sans-serif">Salt to taste ---------------- :)</span><br />
<span face=""verdana" , sans-serif">Water as required ---------- :)</span><br />
<span face=""verdana" , sans-serif">Oil for frying ---------------- :)</span><br />
<b style="color: #666666;"><br /></b>
<b><u>For Cooking Rice</u></b><br />
<span face=""verdana" , sans-serif">Basmati Rice ------------ 1 cup</span><br />
<span face=""verdana" , sans-serif">Clove -------------------- 4</span><br />
<span face=""verdana" , sans-serif">Cardamom -------------- 3</span><br />
<span face=""verdana" , sans-serif">Bay leaf ----------------- 1</span><br />
<span face=""verdana" , sans-serif">Cinnamon stick --------- 1</span><br />
<span face=""verdana" , sans-serif">Star Anise -------------- 1 (optional) </span><br />
<span face=""verdana" , sans-serif">Mace -------------------- 1 (optional)</span><br />
<span face=""verdana" , sans-serif">Salt --------------------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif" style="color: #666666;"><b><br /></b></span>
<span face=""verdana" , sans-serif" style="color: #666666;"><b><u>For Saffron Mixture</u></b></span><br />
<span face=""verdana" , sans-serif">Warm milk or water ------- 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Few strands of saffron</span><br />
<b><span face=""verdana" , sans-serif" style="color: #666666;"><br /></span></b>
<b><span face=""verdana" , sans-serif" style="color: #666666;"><u>For Cooking Biryani</u></span></b><br />
<span face=""verdana" , sans-serif">Ghee / Oil ---------------- 3 to 4 tbsp</span><br />
<span face=""verdana" , sans-serif">Bay leaf ------------------ 1</span><br />
<span face=""verdana" , sans-serif">Cinnamon stick ---------- 1</span><br />
<span face=""verdana" , sans-serif">Cardamom -------------- 4</span><br />
<span face=""verdana" , sans-serif">Clove --------------------- 5</span><br />
<span face=""verdana" , sans-serif">Corn pepper ------------- 4-5 (optional)</span><span face=""verdana" , sans-serif"></span><br />
</span><div>
<span face=""verdana" , sans-serif" style="font-family: verdana;">Onion --------------------- 2</span></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Tomato ------------------- 1 (large)</span><br />
<span face=""verdana" , sans-serif">Green chili --------------- 2</span><br />
<span face=""verdana" , sans-serif">Ginger Garlic paste ------ 1 tsp</span><br />
<span face=""verdana" , sans-serif">Kashmiri chili powder ----1 tsp</span><br />
<span face=""verdana" , sans-serif">Coriander powder ------- 1 tsp </span><br />
<span face=""verdana" , sans-serif">Garam masala ----------- 1, 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Shahi biryani essence --- 1 tsp (optional) </span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Salt to taste ------------- :)</span><br />
<span face=""verdana" , sans-serif">Mint & Coriander leaves (hand full)</span><br />
<span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif" style="color: #666666; font-size: large;"><b>Let's Make Biryani</b></span><br />
<span face=""verdana" , sans-serif"><b><br /></b></span>
<span face=""verdana" , sans-serif"><b><br /></b></span>
<span face=""verdana" , sans-serif"><b>Step 1. </b><span face=""verdana" , sans-serif">Cut all the vegetables in same size.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97ngvQsNRyitfr9ntp56XI9diXHTPqM8R7AD6e8wT7jXUGVE70N3-oZV2fgBla_v4RotqHqMsqkncw_4g0mjfGGpOVqDqSAR540ivTvUrv9guCHd0mUMGcr13NB18js1o0up9y0cIZCk/s1600/IMG_20200229_210403.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97ngvQsNRyitfr9ntp56XI9diXHTPqM8R7AD6e8wT7jXUGVE70N3-oZV2fgBla_v4RotqHqMsqkncw_4g0mjfGGpOVqDqSAR540ivTvUrv9guCHd0mUMGcr13NB18js1o0up9y0cIZCk/s640/IMG_20200229_210403.jpg" width="640" /></a><br />
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<span face=""verdana" , sans-serif"><b>Step 2. </b>In a bowl add hung curd, turmeric powder, kashmiri chili powder, coriander powder, dry mango powder, kasuri methi, ginger garlic paste and salt. Mix it well.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-vbkP1xK8vIld4_f_wP6gToAg2-YlnQgEmtxbY2frZ9FAbhAAZTkgoLj6YHG_xFSbNr8pUHqk0Nf4g0BZvbG5bRJ8EGZr2NWKh5pEUCczDAvjZCmCwyiOK-VksKyX6ZOpWqhuaXWA6Y/s1600/IMG_20200303_154208.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-vbkP1xK8vIld4_f_wP6gToAg2-YlnQgEmtxbY2frZ9FAbhAAZTkgoLj6YHG_xFSbNr8pUHqk0Nf4g0BZvbG5bRJ8EGZr2NWKh5pEUCczDAvjZCmCwyiOK-VksKyX6ZOpWqhuaXWA6Y/s640/IMG_20200303_154208.jpg" width="640" /></a></span><br />
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<b>Step 3.</b><span face=""verdana" , sans-serif"> Add all the vegetable and mix gently. Marinate for 30 to 40 minutes.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPq1bZQi4Vo2DL30D5us5wuj1c0mbxhdKNIheuGVY5pcqk3rc5j2agd7kd9stoXkzXoozNDSIdrZufZTTw3sJYTYwR7y7yZJBy7ahBIv4Ya33NU1qI-g2gOwFuzVmtIHir-I1nART4lA/s1600/IMG_20200229_212958.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPq1bZQi4Vo2DL30D5us5wuj1c0mbxhdKNIheuGVY5pcqk3rc5j2agd7kd9stoXkzXoozNDSIdrZufZTTw3sJYTYwR7y7yZJBy7ahBIv4Ya33NU1qI-g2gOwFuzVmtIHir-I1nART4lA/s640/IMG_20200229_212958.jpg" width="640" /></a></span><br />
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<b>Step 4. </b><span face=""verdana" , sans-serif">Soak Basmati Rice in water for 20 to 30 minutes.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkZthgyrlTwaO3jWo4VbDQ6k1NDR0aUGYgrRAZDzHFQarOBqrR00OApgWi2mSYeSldRkpR0_2v4o89Xz0_-CbkwvSmQClK-xr1nMqsARTBJSNf-9i72qEcUbpwMmPO75xBvGPviw-ojY/s1600/IMG_20200303_152903.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkZthgyrlTwaO3jWo4VbDQ6k1NDR0aUGYgrRAZDzHFQarOBqrR00OApgWi2mSYeSldRkpR0_2v4o89Xz0_-CbkwvSmQClK-xr1nMqsARTBJSNf-9i72qEcUbpwMmPO75xBvGPviw-ojY/s640/IMG_20200303_152903.jpg" width="640" /></a></span><br />
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<b>Step 5. </b><span face=""verdana" , sans-serif">Soak Saffron in warm milk. I don't prefer milk, I use paneer water (chhena paani).</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCW_705XBmwIqRXRfAkuXImjFAX_2uaHbYUlOzYj1mtRWnER6lrYz3VgQ9jrxX9tA-b-2OXADkLaZz2fSzOHgnBKLq6JXuUP-WPAgZOQTpfnWnjcmqtbeMAnH2oJ2_ISjLOjlqa7MsdU/s1600/IMG_20200303_153217.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCW_705XBmwIqRXRfAkuXImjFAX_2uaHbYUlOzYj1mtRWnER6lrYz3VgQ9jrxX9tA-b-2OXADkLaZz2fSzOHgnBKLq6JXuUP-WPAgZOQTpfnWnjcmqtbeMAnH2oJ2_ISjLOjlqa7MsdU/s640/IMG_20200303_153217.jpg" width="640" /></a><br />
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<span face=""verdana" , sans-serif"><b>Step 6. </b>In a bowl take all-purpose t</span><span face=""verdana" , sans-serif">urmeric powder, k</span><span face=""verdana" , sans-serif">ashmiri chili powder, g</span><span face=""verdana" , sans-serif">inger garlic paste, d</span><span face=""verdana" , sans-serif">ry mango powder, k</span><span face=""verdana" , sans-serif">asuri methi, salt </span><span face=""verdana" , sans-serif">and mix it well. Add little water and make a consistent thick batter. </span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAwliZsu_wFLOQRCLZZQEuErPkLwsU-eRIImyaoA0FsKczLP1atDRHSWVjgcTgngmUtH0TzFYz9CkDbIjfI0GgChHkPZLbFGyg-EHm-XIOZ5TPLdx9w4Z4BYkoAeIY0cDOFMVvXtw8-M/s1600/IMG_20200303_153325.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAwliZsu_wFLOQRCLZZQEuErPkLwsU-eRIImyaoA0FsKczLP1atDRHSWVjgcTgngmUtH0TzFYz9CkDbIjfI0GgChHkPZLbFGyg-EHm-XIOZ5TPLdx9w4Z4BYkoAeIY0cDOFMVvXtw8-M/s640/IMG_20200303_153325.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 7.</b> When the batter is ready add paneer cubes (cut it around 1 inch thick & 2 inch long) and coat them well from all the sides.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SrrpUIEIxTqiGS-somVGS77RycnBWWaWf38JYGGu7ksVlt9IqM0y-78SgHz5MNmpr0zp1BcPH0mw4v1ZqNljRfe1XdPtPTmvAJ_Q9dNPR1oxNw6IIBKeKWHFOxGxclCCLscxAKHZYxg/s1600/IMG_20200303_153704.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SrrpUIEIxTqiGS-somVGS77RycnBWWaWf38JYGGu7ksVlt9IqM0y-78SgHz5MNmpr0zp1BcPH0mw4v1ZqNljRfe1XdPtPTmvAJ_Q9dNPR1oxNw6IIBKeKWHFOxGxclCCLscxAKHZYxg/s640/IMG_20200303_153704.jpg" width="640" /></a><br />
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<span face=""verdana" , sans-serif"><b>Step 8.</b> In a wok heat the oil and fry the paneer on medium flame, till the paneer turns red in color. (due to kashmiri red chilli)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vn-dIJAuqw1FuGsaRwoc-Xhi60TFVsMyFC2JDBfwjH1tou1bfLplUegP7VMSLaCzDDwbJxW170EsWNfPRHCfiH-ZHvj5ZAtNXwZZBsrdm74Xer_zZ41J4TZDfmcn3IoZNqtA5Lj30Rc/s1600/IMG_20200303_153454.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vn-dIJAuqw1FuGsaRwoc-Xhi60TFVsMyFC2JDBfwjH1tou1bfLplUegP7VMSLaCzDDwbJxW170EsWNfPRHCfiH-ZHvj5ZAtNXwZZBsrdm74Xer_zZ41J4TZDfmcn3IoZNqtA5Lj30Rc/s640/IMG_20200303_153454.jpg" width="640" /></a><br />
</span><div style="text-align: left;">
<span face=""verdana" , sans-serif" style="font-family: verdana;"> Like this :)</span></div>
<span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7s4zZBLr2CZeOjOcfCJB4aYNS3yS-u62bF5klBM17mq-0vXfGJnpedCXC2pLBoPKlf2R-yB3ChMkKsM-c0a8mFumHpcHhpIOWR9WHGz97lWPAdQevWe-6p3yHyL8RxJhrNxE8vcL4it8/s1600/IMG_20200301_141101.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7s4zZBLr2CZeOjOcfCJB4aYNS3yS-u62bF5klBM17mq-0vXfGJnpedCXC2pLBoPKlf2R-yB3ChMkKsM-c0a8mFumHpcHhpIOWR9WHGz97lWPAdQevWe-6p3yHyL8RxJhrNxE8vcL4it8/s640/IMG_20200301_141101.jpg" width="640" /></a><br />
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<span face=""verdana" , sans-serif"><b>Step 9.</b> <b style="background-color: #ffd966;">Cooking Rice</b><span style="background-color: white;"> </span>Boil the water in a deep pot add soaked Basmati rice and whole spices, cook half done rice.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9ewFDIYzWSLkSwa51rGK-WNQjVO7bEAGOOPZleff72gftkLNWQ-osjcaNEyn0EUng3mViiV-R8lLW6FxhhHDlWASZO5yVGw1ogALS_6M2xSkvmo_6mj7oa3SdQTGWZT9BOzdDvbLguc/s1600/IMG_20200301_133023.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9ewFDIYzWSLkSwa51rGK-WNQjVO7bEAGOOPZleff72gftkLNWQ-osjcaNEyn0EUng3mViiV-R8lLW6FxhhHDlWASZO5yVGw1ogALS_6M2xSkvmo_6mj7oa3SdQTGWZT9BOzdDvbLguc/s640/IMG_20200301_133023.jpg" width="640" /></a></span><br />
<span face=""verdana" , sans-serif">Once the rice is half cooked.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RoGl1iEkqjq-Eq5_MgWIhM94a8hMK_LCcVWE6WM9GOo86zss8gGxydfXfrhoewBQaQfGmktoNh0aA1c1kOcFK5DtkQUZZC-nX2Wqqxzm7np5taKRejSF_PO_WmMBEIKpeX-X0srtpWM/s1600/IMG_20200301_133858.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RoGl1iEkqjq-Eq5_MgWIhM94a8hMK_LCcVWE6WM9GOo86zss8gGxydfXfrhoewBQaQfGmktoNh0aA1c1kOcFK5DtkQUZZC-nX2Wqqxzm7np5taKRejSF_PO_WmMBEIKpeX-X0srtpWM/s640/IMG_20200301_133858.jpg" width="640" /></a><br />
<span face=""verdana" , sans-serif">Pour the entire rice into the strainer.</span><span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2r5xjLsBjsfM5lnMI5m7q3NNjuOUckt3ps7dcnZmVxp3ccOc3kg2giRK6Qh8J9QtmCsA0eWkDRpR9gPi61qTglVx3n4CbErTzps_va7qDhQQrPbvLUoVFyhJYbzvX-NP4scIl2D2c4Q/s1600/IMG_20200301_134008.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2r5xjLsBjsfM5lnMI5m7q3NNjuOUckt3ps7dcnZmVxp3ccOc3kg2giRK6Qh8J9QtmCsA0eWkDRpR9gPi61qTglVx3n4CbErTzps_va7qDhQQrPbvLUoVFyhJYbzvX-NP4scIl2D2c4Q/s640/IMG_20200301_134008.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 10. </b><b><span style="background-color: #ffd966;">Cooking Biryani</span><span style="background-color: white;"> </span></b>Heat ghee in a deep pot add whole spices (clove, cardamom, bay leaf, cinnamon & corn pepper) onion and green chili. </span><span face=""verdana" , sans-serif">Saute the onion till it turns golden brown.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRC3EAQOYlN7WSbM7YAKpCH_UfXb7hodReBlbuuZtic-ZuOHNQPWIg1b6GBI_HaUgw-_umlNSDn6o_LZNkvHnOJFCiE8FGrMigfKbhQrr10BUM2rs5RxesEDYfMC0-T7WpmU7GRhzUwg/s1600/IMG_20200303_153618.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRC3EAQOYlN7WSbM7YAKpCH_UfXb7hodReBlbuuZtic-ZuOHNQPWIg1b6GBI_HaUgw-_umlNSDn6o_LZNkvHnOJFCiE8FGrMigfKbhQrr10BUM2rs5RxesEDYfMC0-T7WpmU7GRhzUwg/s640/IMG_20200303_153618.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 11.</b></span><b> </b><span face=""verdana" , sans-serif">Add Tomato puree, ginger garlic paste, </span><span face=""verdana" , sans-serif">turmeric powder, kashmiri red chilli, coriander powder, garam masala and salt, </span><span face=""verdana" , sans-serif">saute it till the raw smell of tomato ginger garlic are gone.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfdyxkNXpT3bi4btYnU3iM0EVI8GDWiVv7KEsx1jzXlqDZuSxN0All1-6AeRWVX-Syoi53xGtEplIRnc3xW2e1BO66FVxfBTHGU7PPl926q72oW_R3opqt2sFBapLGuLbUJz9e5U2UhY/s1600/IMG_20200303_154431.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfdyxkNXpT3bi4btYnU3iM0EVI8GDWiVv7KEsx1jzXlqDZuSxN0All1-6AeRWVX-Syoi53xGtEplIRnc3xW2e1BO66FVxfBTHGU7PPl926q72oW_R3opqt2sFBapLGuLbUJz9e5U2UhY/s640/IMG_20200303_154431.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 12. </b>Now add marinated vegetables stir, add little bit of water so that masala doesn't get burnt, cover the lid and allow to cook till they become soft and tender. </span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl2m_VVNMzAYeQSvyDOwI4zWZRIhmvlrgRWR-XLdSw0WHjz3mSOGkHkKtdVIgoSE6jk8VZyoyuqTOw9rFm_2rMON7wOvgPUkOM5xZDIedRPXvKLG5vrjA-W6kKAHEoB5yFxh-MjCDJ-c/s1600/IMG_20200303_154528.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl2m_VVNMzAYeQSvyDOwI4zWZRIhmvlrgRWR-XLdSw0WHjz3mSOGkHkKtdVIgoSE6jk8VZyoyuqTOw9rFm_2rMON7wOvgPUkOM5xZDIedRPXvKLG5vrjA-W6kKAHEoB5yFxh-MjCDJ-c/s640/IMG_20200303_154528.jpg" width="640" /></a></span><br />
<span face=""verdana" , sans-serif">Now all the vegetables are cooked nicely. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OWg8JvkCahMXz7LEtC68h_5qlexxtnBy6fkf37FTbq06WzYEEc0DEIlMxTPSFJP03Vc-Uy33u9rpEHh5mwHzvrcSwE4XIWOMkP4dfJ60ip1xN6ZVZIeomnesMqkNhRgwsvNoafq-liM/s1600/IMG_20200303_154626.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OWg8JvkCahMXz7LEtC68h_5qlexxtnBy6fkf37FTbq06WzYEEc0DEIlMxTPSFJP03Vc-Uy33u9rpEHh5mwHzvrcSwE4XIWOMkP4dfJ60ip1xN6ZVZIeomnesMqkNhRgwsvNoafq-liM/s640/IMG_20200303_154626.jpg" width="640" /></a><br />
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<span face=""verdana" , sans-serif"><b>Step 13. </b>When the vegetables are done add paneer and stir for couple of minutes.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsu0lqUOj_31XkxssUMCxH7uKwOxRSRC7tQ5kprQgef_zNwv41C90lyMAn7LAWenOKKvJEn4Hp0zEnj0TUgeHXHsYdoBg2YBNt-QI_qOW3E_Da5E_v3XwlXYwhyuMiNBvBZdX_L00XDxc/s1600/IMG_20200303_154409.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsu0lqUOj_31XkxssUMCxH7uKwOxRSRC7tQ5kprQgef_zNwv41C90lyMAn7LAWenOKKvJEn4Hp0zEnj0TUgeHXHsYdoBg2YBNt-QI_qOW3E_Da5E_v3XwlXYwhyuMiNBvBZdX_L00XDxc/s640/IMG_20200303_154409.jpg" width="640" /></a><br />
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<span face=""verdana" , sans-serif"><b>Step 14.</b> In another pot (with heavy bottom) add cooked vegetable paneer spread it evenly. </span><span face=""verdana" , sans-serif">And sprinkle some biryani masala or garam masala.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQi96PmTZaRjAfMzv6-RzcVDooIMsnNMfPtVmZ1dkOmA9Ry3tuPPtvVdTffMQlsWzYVNmpriliFCpM6WaUY6tXgV8CXKlG48rnwLgum1YVOiCWjUjgQMRciZiQZ7TuITswsmcVKtHgJU/s1600/IMG_20200303_154809.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQi96PmTZaRjAfMzv6-RzcVDooIMsnNMfPtVmZ1dkOmA9Ry3tuPPtvVdTffMQlsWzYVNmpriliFCpM6WaUY6tXgV8CXKlG48rnwLgum1YVOiCWjUjgQMRciZiQZ7TuITswsmcVKtHgJU/s640/IMG_20200303_154809.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 15. </b>Now add cooked rice and spread it evenly. Add saffron milk, </span><span face=""verdana" , sans-serif">spread mint and Coriander leaves and</span><span face=""verdana" , sans-serif"> 4 to 5 drops of Shahi Biryani essence. </span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77jJdDyJslb7I8InehIxVbjnm1u8kjb1cYgs19gEZ-7Kuk-qD2tcHV6zsfHmc-05kHvNIEmGK8cb6RKqCShmeBq1sYR28Psql9R4ZYF3f8k9MsmkcVwYYA_nBnBUvwu8U9MW_vlDPsDY/s1600/IMG_20200303_154855.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77jJdDyJslb7I8InehIxVbjnm1u8kjb1cYgs19gEZ-7Kuk-qD2tcHV6zsfHmc-05kHvNIEmGK8cb6RKqCShmeBq1sYR28Psql9R4ZYF3f8k9MsmkcVwYYA_nBnBUvwu8U9MW_vlDPsDY/s640/IMG_20200303_154855.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 16.</b> Make second layer of </span><span face=""verdana" , sans-serif">vegetable paneer, spread it evenly. And sprinkle some biryani masala or garam masala.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQvjfJ0fxitnvUYKLuzEkLJkgtWNBtmD0SLRFG3dpUPiAtYTLwbIEtcZSVKfhHZfTvrFJ_0VqD786ep2ChNL1tpU-PDUg1tFHFS9Z-H0c5VHhsUuG_QajmZQR7sfG6G-hZLzhQE31GZg/s1600/IMG_20200303_154932.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQvjfJ0fxitnvUYKLuzEkLJkgtWNBtmD0SLRFG3dpUPiAtYTLwbIEtcZSVKfhHZfTvrFJ_0VqD786ep2ChNL1tpU-PDUg1tFHFS9Z-H0c5VHhsUuG_QajmZQR7sfG6G-hZLzhQE31GZg/s640/IMG_20200303_154932.jpg" width="640" /></a> </span><br />
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 17. A</b>dd another layer of cooked rice and spread it evenly. Add saffron milk, </span>spread mint and Coriander leaves and 4 to 5 drops of Shahi Biryani essence. </span><span face=""verdana" , sans-serif">Make more layers like this, if you have more</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFmbPY6EaMdRC5d7BMg0pN2gODx59tJ-4wUsZLUl706q4JlLZiIQ7cL1jbFWpXCBzLS6LklVkbaGzhRHyv3Q1PFPRwWiOss4krfvahYiQ7TJP83iESfAwdKCvOs_7gBHFUGfJpGJ65QY/s1600/IMG_20200303_155041.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFmbPY6EaMdRC5d7BMg0pN2gODx59tJ-4wUsZLUl706q4JlLZiIQ7cL1jbFWpXCBzLS6LklVkbaGzhRHyv3Q1PFPRwWiOss4krfvahYiQ7TJP83iESfAwdKCvOs_7gBHFUGfJpGJ65QY/s640/IMG_20200303_155041.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 18. </b>Cover it with foil or wheat dough and seal the lid. </span><span face=""verdana" , sans-serif">Cook for about 15 to 20 minutes on low flame. </span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis10KZ-Rj5lFdzksbh-m-uVQEjowWL7pWyX-a1YkZrt08LfcXJv84NIaE-nAuhY2CyPACqWgqGR_cvwRJnyDtDrqFW-n7bVfZ6WiguMCEIMZMNmSCYhGNTzH4b_BrOdGS6lyiXglWuvA/s1600/IMG_20200306_222245.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis10KZ-Rj5lFdzksbh-m-uVQEjowWL7pWyX-a1YkZrt08LfcXJv84NIaE-nAuhY2CyPACqWgqGR_cvwRJnyDtDrqFW-n7bVfZ6WiguMCEIMZMNmSCYhGNTzH4b_BrOdGS6lyiXglWuvA/s640/IMG_20200306_222245.jpg" width="640" /></a></span>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Taa Daan!!! <b>Paneer Briyani</b> is ready to serve. Enjoy with raita or salan.</span></div>
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<span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UrprS1jRxwxib4ZUCDLgKh9Sbdt1L2JG0O4FtIX4KOjQb0Ac7EGJ_i9xJdZbnpvFvHMPoEXDmuTYsxLI_ZUJ4Q6XA9n_qdz8YDYszlJ_EN-lUTdyPgB1Mor9WbtWkjHiUAjTZsuasFc/s1600/IMG_20200303_155602.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UrprS1jRxwxib4ZUCDLgKh9Sbdt1L2JG0O4FtIX4KOjQb0Ac7EGJ_i9xJdZbnpvFvHMPoEXDmuTYsxLI_ZUJ4Q6XA9n_qdz8YDYszlJ_EN-lUTdyPgB1Mor9WbtWkjHiUAjTZsuasFc/s640/IMG_20200303_155602.jpg" width="640" /></a><br />
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<span face=""verdana" , sans-serif"><b>Note*</b> </span><br />
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<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Coating the Paneer is very important. If you don't coat the paneer with batter, paneer will become hard and chewy. </span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If you don't have a heavy bottom pot then use tawa, put biryani pot on tawa and cook on low flame.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Use whole milk paneer for better taste. I used Homemade paneer.</span></li>
<li><span style="font-family: verdana;"><span face=""verdana" , sans-serif">How to make </span><a href="https://patraavali.aaryabhoomi.com/2019/10/homemade-paneer-cottage-cheese.html" style="text-align: center;">Home Made Paneer</a></span></li>
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<span face=""verdana" , sans-serif" style="color: orange;"><b>Happy cooking :)</b></span></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-26252611459296742652020-02-19T08:35:00.001-08:002021-05-26T06:04:45.739-07:00 Gajar ka halwa / Carrot halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Carrot Halwa or Gajar ka Halwa is most favorite dessert across the country. This Indian dessert is delicious.</span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">A slow cooked traditional Indian halwa or pudding is made with fresh carrots, milk, sugar, ghee & nuts. </span><br />
<span face=""verdana" , sans-serif">My mom makes the best Carrot Halwa and today I am sharing her simple and easy recipe.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVB_zxzOVBlLYbJudmSMU56g0IhudvKkGHr5UVBKreMpZEfa8NQOAa63gl7Dyi9RL1Iy8fGHGQUErEHO6QTpbQE7V8TgR8Bexj4wHj58jzpBiOldEcLARzMRTicqgL2aai5Nh8-pbCGQ/s1600/IMG_20200219_185905.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVB_zxzOVBlLYbJudmSMU56g0IhudvKkGHr5UVBKreMpZEfa8NQOAa63gl7Dyi9RL1Iy8fGHGQUErEHO6QTpbQE7V8TgR8Bexj4wHj58jzpBiOldEcLARzMRTicqgL2aai5Nh8-pbCGQ/s1600/IMG_20200219_185905.jpg" /></a></span></div>
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<span face=""verdana" , sans-serif"><b>Ingredients</b></span><br />
<span face=""verdana" , sans-serif">Carrot (gajar) -------- 1 kg </span><br />
<span face=""verdana" , sans-serif">Full Cream Milk ------ 4 cup</span><br />
<span face=""verdana" , sans-serif">Sugar ----------------- 1 cup</span><br />
<span face=""verdana" , sans-serif">Ghee ------------------ 1/4 cup </span><br />
<span face=""verdana" , sans-serif">Cashews -------------- 8 to 10 </span><br />
<span face=""verdana" , sans-serif">Almonds -------------- 8 to 10</span><br />
<span face=""verdana" , sans-serif">Pistachio -------------- 10 to 15 </span><br />
<span face=""verdana" , sans-serif">Raisins ---------------- 9 to 10 (optional) </span><br />
<span face=""verdana" , sans-serif">Green Cardamom ----10 to 15 </span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 1.</b> Wash and peel the carrots (gajar).</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgJdZlpN1mwVeYWk153zb0bb8chz0V5F7CY5Or6NOjnuQW2dIJEEZga05AGPABy1f4akOO1Fxv_FpLo8v0M3U7me3ZE_MwM6H2BOleWprvJyMnn110b6NL99ZKaFaUlkLiE6XRJcffAc/s1600/IMG_20200219_183837.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgJdZlpN1mwVeYWk153zb0bb8chz0V5F7CY5Or6NOjnuQW2dIJEEZga05AGPABy1f4akOO1Fxv_FpLo8v0M3U7me3ZE_MwM6H2BOleWprvJyMnn110b6NL99ZKaFaUlkLiE6XRJcffAc/s1600/IMG_20200219_183837.jpg" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 2.</b> Now cut into the pieces of around 1 to 2 inches.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-FwlgLTqFfiXwmiHq-5kDp0Fzx20zhZBbpLi4A6c1QaEjWxOkdXjjQq_fM0uG6Ryyi5lDTY-1EE3tPzbvJkVn4g7kzKKpTBa04sc7LBM7gGSGpHhC0g3YAVSgzBNjXOLlieTCbMT5YE/s1600/IMG_20200210_122134.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-FwlgLTqFfiXwmiHq-5kDp0Fzx20zhZBbpLi4A6c1QaEjWxOkdXjjQq_fM0uG6Ryyi5lDTY-1EE3tPzbvJkVn4g7kzKKpTBa04sc7LBM7gGSGpHhC0g3YAVSgzBNjXOLlieTCbMT5YE/s1600/IMG_20200210_122134.jpg" /></a></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 3.</b> In a pressure cooker take 2 cups of milk, add the chopped carrot pieces to it. Close the lid and pressure cook on low flame for 10 to 15 minutes or till the carrots get soft. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMewWBeptVrdVX1pwdzhlVFsbio83NfVnFdRqiZrVxOCu9HfiqpOMlBF_cwnzbjDo8hNW1rXWk1DVtGsLVkZ0mm8s3Xv-HPQFjT48NSn80gJC5oXgli8qFqluvAHzjO3cHETI-5_CkqDA/s1600/IMG_20200219_184312.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMewWBeptVrdVX1pwdzhlVFsbio83NfVnFdRqiZrVxOCu9HfiqpOMlBF_cwnzbjDo8hNW1rXWk1DVtGsLVkZ0mm8s3Xv-HPQFjT48NSn80gJC5oXgli8qFqluvAHzjO3cHETI-5_CkqDA/s1600/IMG_20200219_184312.jpg" /></a></span></div>
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<span face=""verdana" , sans-serif"><b>Step 4.</b> Take a big vessel and transfer the cooked carrot and add 2 cups of milk. Now mash the carrot with masher or blender.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypQw1dbi6pphvS3WTu189QMeO_P_KafF-Au0gH19LrIKS3zc4fHZ8om3KF59jUnXMGkdN0NLl_V6dDbdtYjh5nkI9tadb3PjWy8Pog7LsudFFfzg-7c1ZQgKUD3_aTV6B3weyDGXB3OI/s1600/IMG_20200219_184639.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypQw1dbi6pphvS3WTu189QMeO_P_KafF-Au0gH19LrIKS3zc4fHZ8om3KF59jUnXMGkdN0NLl_V6dDbdtYjh5nkI9tadb3PjWy8Pog7LsudFFfzg-7c1ZQgKUD3_aTV6B3weyDGXB3OI/s1600/IMG_20200219_184639.jpg" /></a></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b><br /></b><b>Step 5</b>. Once carrot pieces are mashed completely, cook it on low flame till the milk is reduced to half.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQX3eAVGZ0jAq9a_TmEz99HCACgjnAPwXOy-rsHAXTa0EnHQMkJLuB2fVg75OWOl41KtKjUEVkZxcJuOpzLlbPYWamQvJ19HTOkYZqxw2JIaIQjCPbFyiJbPYDJIVsngbzZw7sBGP-HI/s1600/IMG_20200219_184820.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQX3eAVGZ0jAq9a_TmEz99HCACgjnAPwXOy-rsHAXTa0EnHQMkJLuB2fVg75OWOl41KtKjUEVkZxcJuOpzLlbPYWamQvJ19HTOkYZqxw2JIaIQjCPbFyiJbPYDJIVsngbzZw7sBGP-HI/s1600/IMG_20200219_184820.jpg" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 6</b>. Add 1 cup of sugar. Mix it well. Cook the carrots on low flame until all the milk evaporates.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8d6n9XWT6uaxDHWul5gFjkhcKKxTv42jn9E-ekdEeVbnBEePqws6ktwdhkltHLACnDOmiAdr6qszCG9EJRlYyzTqw6DJcc3bhV9JYvFzIP4cMp3p5tDI4AP2YAI6QwDjj5EgYvS1G8M/s1600/IMG_20200219_184851.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8d6n9XWT6uaxDHWul5gFjkhcKKxTv42jn9E-ekdEeVbnBEePqws6ktwdhkltHLACnDOmiAdr6qszCG9EJRlYyzTqw6DJcc3bhV9JYvFzIP4cMp3p5tDI4AP2YAI6QwDjj5EgYvS1G8M/s1600/IMG_20200219_184851.jpg" /></a></span></div>
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<span face=""verdana" , sans-serif"><b>Step 7.</b> Add chopped cashew and almond. Mix them well. Stir in between so that milk does not sticks to the bottom.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9ZJWvBEuNa2XUhdQ_09fMV4SkvfsHT758fa7ZQeE0XIgBV5obxD6MC33lMLIsbaT7beBpeZddg3HCKkY2RsOqEEukSWakleWMg2Q_O-PpIgjAZZLMk1f-BmJwyaPWBPxkWIIpynX3ag/s1600/IMG_20200219_185217.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9ZJWvBEuNa2XUhdQ_09fMV4SkvfsHT758fa7ZQeE0XIgBV5obxD6MC33lMLIsbaT7beBpeZddg3HCKkY2RsOqEEukSWakleWMg2Q_O-PpIgjAZZLMk1f-BmJwyaPWBPxkWIIpynX3ag/s1600/IMG_20200219_185217.jpg" /></a></span></span></div>
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<span style="font-family: verdana;"><b>Step 8.</b><span face=""verdana" , sans-serif"> Cook until all the milk evaporates and leave behind the thick Khoya.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzO6FHG8bjYCTXNOrz2Yi1Safbh4ga47JF7SwyJel-Da9rvoMnCmUYbBVKATsx_8E8bRsQ5gNxRlwRW4U_PQY9NBjiqN2vHwHTARu8PYT8M5DMv8HTBzoGDYcanhLyGhgUFn2U12yuaw/s1600/IMG_20200219_185139.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzO6FHG8bjYCTXNOrz2Yi1Safbh4ga47JF7SwyJel-Da9rvoMnCmUYbBVKATsx_8E8bRsQ5gNxRlwRW4U_PQY9NBjiqN2vHwHTARu8PYT8M5DMv8HTBzoGDYcanhLyGhgUFn2U12yuaw/s1600/IMG_20200219_185139.jpg" /></a></span></span></div>
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<span style="font-family: verdana;"><b>Step 9.</b><span face=""verdana" , sans-serif"> Add ghee and stir in between so that carrot does not get burnt or sticks to bottom.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oupAB9su8zzlKG6pRHTu8O94M8wHRkqzvF9VHgGpjRgmA9zGmsvCPO7-dr_XuKDBHiIIji40Y3zfVJPYc8i7Ixh9G-whEYEkLe50bfnQ5BMo8dB6pTbYHOStogNVy1ePgEZlRquQKHY/s1600/IMG_20200219_185031.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7oupAB9su8zzlKG6pRHTu8O94M8wHRkqzvF9VHgGpjRgmA9zGmsvCPO7-dr_XuKDBHiIIji40Y3zfVJPYc8i7Ixh9G-whEYEkLe50bfnQ5BMo8dB6pTbYHOStogNVy1ePgEZlRquQKHY/s1600/IMG_20200219_185031.jpg" /></a></span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 10.</b> Make fresh green cardamom powder.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMYexjzjY3GDHuVfeHomg8F4JPHUTvGRgY80DnYML3W6Sr8rWc4VBUC6YmeMZzLDLBHBVIn9YEGq25iHYKVX_ZfACeHJo-UlEKop39-UpsBotXLapLjelms6919D3gMI5chQXO_kWax0/s1600/IMG_20200219_185315.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMYexjzjY3GDHuVfeHomg8F4JPHUTvGRgY80DnYML3W6Sr8rWc4VBUC6YmeMZzLDLBHBVIn9YEGq25iHYKVX_ZfACeHJo-UlEKop39-UpsBotXLapLjelms6919D3gMI5chQXO_kWax0/s1600/IMG_20200219_185315.jpg" /></a></span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 11.</b> Add cardamom powder, mix it well and Taaa daaa!!! The <b>Gajar ka Halwa </b>is Ready. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKesvgbAJxh7vXV8plssU1H6i8C0wXCufiBXbMdPDbZ5xNh9hsWS4oC-1NoOoTA1pA_IS3PmnPxp_Yi3LooUdlK_xJQb7me2Fm95qBx0FpH6L-nS4CshZTL3KCqUrcSm09Y6HTe_8OVM/s1600/IMG_20200219_185340.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKesvgbAJxh7vXV8plssU1H6i8C0wXCufiBXbMdPDbZ5xNh9hsWS4oC-1NoOoTA1pA_IS3PmnPxp_Yi3LooUdlK_xJQb7me2Fm95qBx0FpH6L-nS4CshZTL3KCqUrcSm09Y6HTe_8OVM/s1600/IMG_20200219_185340.jpg" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Garnish it with dry fruits. Serve it warm or cold depending upon your preferences.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1iq5RcjbHDx4IcveLplpZ9Dl4my3R8u4C5ExHzXIJuYUbU8qH2FDSRWPuZ7OWuNd9gXn8gRw0EuGBF6YoeuO3ujEKXlcYQnoJro3cNCB-Xld-fCYgsyARnJ-Iva8NSiZ572UM9fqrl0/s1600/IMG_20200219_185621.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1iq5RcjbHDx4IcveLplpZ9Dl4my3R8u4C5ExHzXIJuYUbU8qH2FDSRWPuZ7OWuNd9gXn8gRw0EuGBF6YoeuO3ujEKXlcYQnoJro3cNCB-Xld-fCYgsyARnJ-Iva8NSiZ572UM9fqrl0/s1600/IMG_20200219_185621.jpg" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Note* </b></span></div>
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<li><span style="font-family: verdana;"><span face=""verdana" , sans-serif">U</span><span face=""verdana" , sans-serif">se full cream milk instead of light milk.</span></span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">You can adjust the sweet according to your taste.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If you are in hurry, skip adding milk at step #4 and add Khoya instead</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Here is the link on how to make <a href="https://patraavali.aaryabhoomi.com/2019/10/instant-mawa-khoa.html" target="_blank">Instant Khoya</a></span></li>
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<b><span style="color: orange; font-family: verdana;">Happy cooking :)</span></b></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-26939183650580020862020-01-16T19:39:00.001-08:002021-05-26T06:05:45.038-07:00Moong Daal ka Chokha (mashed mung bean) <div dir="ltr" style="text-align: left;" trbidi="on">
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Mung beans are versatile and easy to add to your diet. The mung beans are often boiled or steamed, while sprouts are also commonly enjoyed either raw or after stir-fry. <span face=""verdana" , sans-serif"></span><br />
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In the mithilanchal region of northern Bihar, which coincides with Nepal borders, mung beans are known as "Kherhi". And mashed mung beans known as Kherhi-Sanna (Moong Daal Chokha).<br />
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Presenting the easy-to-cook recipe of Moong Daal ka Chokha (mashed mung bean).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUcd3_JqDcjqvaIus_YHmko26zpuIedazgRSd-s9BMO1TSupnGa8NizaIO71lccUqBTXzyClMl0qW4W_RbgSQ8uxcADs-iiLc6DJiPRCrrQhVPn9vS9o3cKYYiQtRoJJoNIbRzITDdEo/s1600/IMG_20200116_203450.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUcd3_JqDcjqvaIus_YHmko26zpuIedazgRSd-s9BMO1TSupnGa8NizaIO71lccUqBTXzyClMl0qW4W_RbgSQ8uxcADs-iiLc6DJiPRCrrQhVPn9vS9o3cKYYiQtRoJJoNIbRzITDdEo/s1600/IMG_20200116_203450.jpg" /></a><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Ingredients</b> </span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Whole Moong dal ---------- 1 cup</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Turmeric ------------------- 1/2 tsp (optional) </span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Green chillis --------------- 3 to 4</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Onion ---------------------- 1 large</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Tomato -------------------- 1</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Ginger --------------------- 1/2 inch </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Garlic ---------------------- 4 to 5 clove</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Lemon --------------------- 1 </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Mustard oil ---------------- 1 tbsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Water ---------------------- 3 cups</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Salt to taste -------------- :)</span></div>
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<span face=""verdana" , sans-serif"><b><span style="color: #999999; font-family: verdana; font-size: large;">Let's start</span></b></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 1. </b></span><span face=""verdana" , sans-serif">Wash the whole moong daal in water for 2 to 3 times, Drain the water completely and let it air dry.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 2.</b> D</span><span face=""verdana" , sans-serif">ry roast the moong daal in a Pan, till the green texture of daal turns little brownish.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 3.</b> </span><span face=""verdana" , sans-serif">In a pressure cooker take a 3 cups of water add the moong daal, salt and turmeric. </span><span face=""verdana" , sans-serif">Close the lid and pressure cook on low flame for 20 to 25 minutes or till the daal gets mushy.</span></span></div>
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<span face=""verdana" , sans-serif"><b>Step 4.</b> Switch off the flame. Once the pressure cooker settles down, remove the lid, mash the daal (Do not mash over it should be little grainy) adjust the consistency.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 5.</b> In a bowl add finely chopped onion, green chilli, ginger, garlic and tomato. Now add boiled and mashed daal (should be hot), mix it well. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 6. </b>Now add fresh lemon juice and mustard oil and mix them well.</span><br />
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<span face=""verdana" , sans-serif"><b>Serve hot !! </b></span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHFi0FcFCGe237cYZpVetwKuTf0CAQx8VEIMMWJxfbnh2WbtItOvOhY8j5Rc521Sj1UrMl-T_W2h_wIOV9e6FatbVOK9MsKoDbZtjdY48hKRfLeqPHCJaXAnrrZxzgCGdTMvlyTcCjJA/s1600/IMG_20200116_201146.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHFi0FcFCGe237cYZpVetwKuTf0CAQx8VEIMMWJxfbnh2WbtItOvOhY8j5Rc521Sj1UrMl-T_W2h_wIOV9e6FatbVOK9MsKoDbZtjdY48hKRfLeqPHCJaXAnrrZxzgCGdTMvlyTcCjJA/s640/IMG_20200116_201146.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Note*</b></span></span></div>
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<ul style="text-align: left;">
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">You can use any oil, but Mustard oil gives you a better taste. </span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Chokha should not be dry or runny.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">You can also add fresh Coriander leaf. </span></li>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy Cooking :) </b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-84275129677443625882019-12-16T08:14:00.002-08:002021-05-26T06:07:07.295-07:00Methi malai paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-family: verdana, sans-serif; text-align: center;"><span style="color: orange;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwDmysaA0y01i7j0qjFLqZvybOtbyOLIImlTkujp2DUiV8MqRYx1B479SuHPJ65KCv1Yb10GvrIxuXw6kKuvj0t3nXqfGgPUXLrZiAynR_HYaf-aVde9r8MG1hR8VCIRUS9ts_3I4ZcM/s1600/IMG_20191212_125659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwDmysaA0y01i7j0qjFLqZvybOtbyOLIImlTkujp2DUiV8MqRYx1B479SuHPJ65KCv1Yb10GvrIxuXw6kKuvj0t3nXqfGgPUXLrZiAynR_HYaf-aVde9r8MG1hR8VCIRUS9ts_3I4ZcM/s640/IMG_20191212_125659.jpg" width="640" /></a></span></b><br />
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<b><span face=""verdana" , sans-serif">Ingredients </span></b></span><br />
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<span face=""verdana" , sans-serif">Cumin seeds --------------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Bay leaf -------------------- 1</span><br />
<span face=""verdana" , sans-serif">Cloves -------------- ------- 2</span><br />
<span face=""verdana" , sans-serif">Cardamom pods ----------- 2</span><br />
<span face=""verdana" , sans-serif">Pepper corn ---------------- 5 to 6</span><br />
<span face=""verdana" , sans-serif">Asafoetida ----------------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Cinnamon stick ------------ 1 inch</span><br />
<span face=""verdana" , sans-serif">Ginger-garlic paste -------- 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Kashmiri chili powder ----- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Green chili ----------------- 2 slit</span><br />
<span face=""verdana" , sans-serif">Coriander powder --------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Turmeric powder ---------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Tomato --------------------- 2 large</span><br />
<span face=""verdana" , sans-serif">Kasuri Methi --------------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Fresh cream --------------- 1/4 cup</span><br />
<span face=""verdana" , sans-serif">Paneer --------------------- 15 to 20 cubes</span><br />
<span face=""verdana" , sans-serif">Garam masala ------------ 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Oil ------------------------- 3 tbsp oil</span><br />
<span face=""verdana" , sans-serif">Salt to taste --------------- :)</span><br />
<span face=""verdana" , sans-serif">Hand full Coriander leaves </span><br />
<span face=""verdana" , sans-serif">Water as required</span><br />
<span face=""verdana" , sans-serif">Methi leaves / fenugreek leaves, washed and finely chopped. </span><br />
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<span face=""verdana" , sans-serif" style="color: #666666;"><b>Let's start </b></span></span><br />
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif" style="color: #666666;"><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 1. </b>Heat oil and add a</span></span><span face=""verdana" , sans-serif">safoetida </span><span face=""verdana" , sans-serif" style="background-color: white; font-size: 18px;">, </span><span face=""verdana" , sans-serif">cumin seed, bay leaf, cloves, cardamom and cinnamon stick. Then add finely chopped onions and saute for couple of minutes.</span></span>
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<span face=""verdana" , sans-serif" style="font-family: verdana; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJ7a1FwPPLTwYjTkgzgtraps0KWOekq6lvDwDaA_qJGxb9nMuOYl00UtIkPGxx5Nb_aV8Hd4_S0bdg-nrwfVWZRRSE6N62nKvRQkE_5RRLD8gijFlNQ9RORlv5tGsptixnvapWF74muo/s400/IMG_20191126_215111.jpg" width="400" /></span></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 2.</b> Now add tomato puree, ginger garlic paste, green chili, salt, kasuri methi and all the spices.</span></span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="font-size: 16px; font-weight: 700;">Step 3.</span><span face=""verdana" , sans-serif" style="background-color: white; color: black; display: inline; float: none; font-size: 16px;"> Saute for couple of minutes and cover with the lid, allow to cook. </span></span></div>
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<span style="background-color: white; color: black; display: inline; font-family: verdana; font-size: 16px; margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYOQBePR8p2XTwU7Yd8SIK0MSsvAdl4Hbfi5I9PrrJXscjtA3XUsaQ2wpB5ZtuNA34-wWJxZ7ML2wN2jTqHjuCF64_-xCA4OgMQCBz-y8oLemSArhLeBiEtRc5eX0kZxElZP9UCoPvwg/s400/IMG_20191126_215358.jpg" style="font-variant-east-asian: normal; font-variant-numeric: normal; text-align: center;" width="400" /></span></div>
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<span style="font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700;"><span face=""verdana" , sans-serif">Step 4.</span></span><span style="font-size: 16px; font-weight: 700;"> </span><span face=""verdana" , sans-serif" style="background-color: white; color: black; display: inline; float: none; font-size: 16px;">Saute till the masala start to release oil.</span><br />
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<span face=""verdana" , sans-serif" style="font-size: 16px; font-weight: 700;">Step 5.</span><span style="font-size: 16px; font-weight: 700;"> </span><span face=""verdana" , sans-serif" style="background-color: white; color: black; display: inline; float: none; font-size: 16px;">Now add fresh cream and mix it well, make sure the flame is low.</span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="font-size: 16px;"><b> Step 6. </b>Add Methi leaves, s</span><span face=""verdana" , sans-serif" style="font-size: 16px;">aute for a minute.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: black; font-variant-east-asian: normal; font-variant-numeric: normal;"><b>Step 7. </b></span><span face=""verdana" , sans-serif" style="color: black; font-variant-east-asian: normal; font-variant-numeric: normal;">Add little bit of water and cook it for couple of minutes.</span></span></div>
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<span style="font-family: verdana;"><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span face=""verdana" , sans-serif" style="color: black; font-size: 16px;"><b>Step 8. </b>Now add paneer cubes and give a gentle </span><span face=""verdana" , sans-serif" style="color: black; font-size: 16px;">mix.</span></span></div>
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<span style="font-family: verdana;"><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b style="font-size: 16px;">Step 9.</b><span style="font-size: 16px;"> Add chopped Coriander leaves, mix well.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 10. </b>Additionally add garam masala and kasuri methi, c</span><span face=""verdana" , sans-serif">over and simmer for 2 minutes.</span></span></div>
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<span style="font-family: verdana; text-align: left;">Serve hot with paratha, and enjoy!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBpswPiY1uMbyohY3Y9Dz1zy3IKA8UbgmQlprjaEs22fvyOeUXUp4qBmHDfCyF8fhbqSGtpzBEKBhMJSL93Yi3l74b97rn7KgPpqmki4hcsMzjq2Lr5cpa523ZvfVtNwL_yKjQTXaYb0/s1600/IMG_20191216_231531.jpg" style="color: #0066cc; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="858" data-original-width="1146" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBpswPiY1uMbyohY3Y9Dz1zy3IKA8UbgmQlprjaEs22fvyOeUXUp4qBmHDfCyF8fhbqSGtpzBEKBhMJSL93Yi3l74b97rn7KgPpqmki4hcsMzjq2Lr5cpa523ZvfVtNwL_yKjQTXaYb0/s400/IMG_20191216_231531.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="background-color: white; color: orange; display: inline; float: none; font-family: verdana; font-size: 16px; font-weight: 700;">Happy Cooking :)</span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com1tag:blogger.com,1999:blog-139187370725695159.post-83940662207997577762019-11-24T21:26:00.001-08:002021-05-26T06:08:05.878-07:00Sitaphal (Custard apple) Basundi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><span style="text-align: left;">Custard apples, also known as <b>S</b></span><b style="text-align: left;">itaphal </b><span style="text-align: left;">in Hindi, </span><b style="text-align: left;">Seetha Palam</b><span style="text-align: left;"> in Telugu, </span><b style="text-align: left;">Seetha Pazham </b><span style="text-align: left;">i</span><span style="text-align: left;">n </span><span style="text-align: left;">Tamil, </span><b style="text-align: left;">Sita Pazham</b><span style="text-align: left;"> in Malayalam</span><span style="text-align: left;"> and </span><b style="text-align: left;">Sharifa </b><span style="text-align: left;">in Punjabi.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">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.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO045lEttvhfCMBlz95oEmHR9oo-FpwSUBHmjRT159To3Lj5Nho2RHXjqQQBwJ49hvKJWqpxwdQbLHlkaeyWQfqjmsDmug_YITZPLJ9f0evJIUno602szzHFvULq2id5uYELwkqGW0Czo/s1600/IMG_20191025_220434.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO045lEttvhfCMBlz95oEmHR9oo-FpwSUBHmjRT159To3Lj5Nho2RHXjqQQBwJ49hvKJWqpxwdQbLHlkaeyWQfqjmsDmug_YITZPLJ9f0evJIUno602szzHFvULq2id5uYELwkqGW0Czo/s1600/IMG_20191025_220434.jpg" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
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<span face=""verdana" , sans-serif"><span style="background-color: white;">Milk ----------------------- </span><span style="background-color: white;">1 liter</span></span></span><br />
<span face=""verdana" , sans-serif"><span style="background-color: white;">Custard Apple ------------</span><span style="background-color: white;"> 2 large</span></span><br />
<span face=""verdana" , sans-serif"><span style="background-color: white;">Sugar --------------------- 1/2</span><span style="background-color: white;"> cup</span></span><br />
<span style="background-color: white;"><span face=""verdana" , sans-serif">Cardamom ---------------- 2 to 3</span></span><br />
<span style="background-color: white;"><span face=""verdana" , sans-serif">Pistachio ------------------ 10 to 15</span></span><br />
<span style="background-color: white;"><span face=""verdana" , sans-serif">Almond ------------------- 5 to 6</span></span><br />
<span style="background-color: white;"><span face=""verdana" , sans-serif">Saffron ------------------- 4 to 5 thread (optional) </span></span><br />
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<span face=""verdana" , sans-serif" style="color: #666666;"><b>Let's start </b></span></span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><span face=""verdana" , sans-serif">Step 1. </span><span style="font-weight: normal;">Heat the milk in a heavy bottom pan. once it comes to a boils, add saffron. Reduce heat. </span></span></h4>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Step 2.</b> </span><span face=""verdana" , sans-serif" style="font-weight: normal;">Keep stirring continuously, till it reduces to half. </span></span></h4>
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<span face=""verdana" , sans-serif"><b>Step 3. </b>Meanwhile deseed the</span><span face=""verdana" , sans-serif"> sitaphal and keep the pulp aside, till needed. </span></span></div>
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<span face=""verdana" , sans-serif"><b>Step 4.</b></span><span face=""verdana" , sans-serif"><b> </b>Add sugar and stir till it dissolves. Add cardamom powder, mix it well and switch off the flame. </span></span></div>
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<b>Step 5.</b><span face=""verdana" , sans-serif"> Now mash the deseeded sitaphal pulp with fork and add to the reduced milk and mix it well. Let it cool completely. Garnish with pistachio and Almond. </span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Serve chilled!! </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8t9P9jJ381c37rWJbpCZkPBtMbKX4VYzz9zVT30ndWEyrXj_8mfxknoqmzVUpEQWT99bFgne5VRd8vUOseuk9mrHsxSLDRY2GQB7sZW65TVEg0AFxpr_tps-6t_04xxgCPddTH8xOkk/s1600/IMG_20191025_184906.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8t9P9jJ381c37rWJbpCZkPBtMbKX4VYzz9zVT30ndWEyrXj_8mfxknoqmzVUpEQWT99bFgne5VRd8vUOseuk9mrHsxSLDRY2GQB7sZW65TVEg0AFxpr_tps-6t_04xxgCPddTH8xOkk/s1600/IMG_20191025_184906.jpg" /></span></a></div>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy cooking :) </b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com1tag:blogger.com,1999:blog-139187370725695159.post-47761355273843679432019-11-23T18:52:00.001-08:002021-05-26T06:09:21.507-07:00Aaloo Paratha - Little Differently<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif" style="font-family: verdana;">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. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxScZe9JOzD8lGJJIeqsh9aBod3oxb5ubHLtEE05cVGdfn0htty1vOOYy4wNNAK8a8ZDdr2_OOXgNQPXfG70SmV8KHTIdkhuu0rzvG8WiIwV9IwsxYAgM1BM9UGxnS2UjYyGAG16VXAQ/s1600/IMG_20191015_210118.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxScZe9JOzD8lGJJIeqsh9aBod3oxb5ubHLtEE05cVGdfn0htty1vOOYy4wNNAK8a8ZDdr2_OOXgNQPXfG70SmV8KHTIdkhuu0rzvG8WiIwV9IwsxYAgM1BM9UGxnS2UjYyGAG16VXAQ/s1600/IMG_20191015_210118.jpg" /></span></a></div>
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<span style="font-family: verdana;"><b style="text-align: left;">I</b><b style="text-align: left;">ngredients </b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>For stuffing</b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Boiled potatoes --------- 6 to 7 medium sized </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Green chilies ------------ 4 to 5</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Cumin seeds ------------ 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Red chili powder -------- 1/2 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Garam masala ---------- 1/2 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Amchur ----------------- 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Onions ------------------ 1 to 2</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Dry roasted Peanuts ---- 1/2 cup</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Salt to taste ----------- :) </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Hand full fresh cilantro </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>For dough </b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Aata -------------- 3 cups</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Besan------------- 1/2 cup</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Oil ---------------- 3 to 4 tbsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Carom seeds ----- 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Salt --------------- 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Panner water/water as required </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Oil/ghee for shallow frying </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b><span style="color: #666666;">Let's start</span></b> </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 1. </b>Dry roast the peanuts. Coarsely grind the roasted Penuts in mixer grinder. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>S</b><b>tep 2.</b> In a big bowl mash the potatoes, add chopped green chilli, cumin seeds, red chilli powder, garam masala, amchur, chopped onions, salt and chopped cilantro and coarsely grinded Penuts. ?Mix it well. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 3.</b> In a bowl take Aata, besan, oil, carom seeds and salt, mix it well. Now add water little by little and start kneading make a soft dough. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 4. </b>Roll the dough in cylindrical shape and then cut it into equal sized balls. </span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 5. </b>Now flatten the dough </span><span style="font-size: 1em;">and roll them out into 3 to 4 inch circles. Add a generous amount of potato stuffing in the centre. </span></span><br />
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<span face=""verdana" , sans-serif"><span style="font-size: 1em;"><b>Step 6. </b></span><span style="font-size: 1em;">Seal the dough and round it with the your hand. Now gently roll them with a rolling pin into round parathas.</span></span><br />
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 7.</b> Meanwhile heat up a pan </span><span style="font-size: 1em;">and roast the parathas, cook them on both the sides. Apply oil/ghee with brush on both the sides.</span></span><br />
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 8. </b></span><span style="font-size: 1em;">Serve piping hot Aaloo Paratha with chilled yoghurt or pickle or butter. </span></span><br />
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<span style="font-family: verdana;"><span style="font-size: 1em;"><span face=""verdana" , sans-serif">Enjoy this amazing <b>Aaloo Paratha!</b></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBkCC2uSjpT8ow5WVYSKI3Df4S7Zn06uWoreae5ybKpzTUlDAi4Qnm6h8T01as2G0Pyshq_hNmF6TVYgM72G6F5hIavV6JHHqM996Dxo-w4oJA9ePOQtipOEcZI9tkdxgDymAJtENHJM/s1600/IMG_20191123_230014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBkCC2uSjpT8ow5WVYSKI3Df4S7Zn06uWoreae5ybKpzTUlDAi4Qnm6h8T01as2G0Pyshq_hNmF6TVYgM72G6F5hIavV6JHHqM996Dxo-w4oJA9ePOQtipOEcZI9tkdxgDymAJtENHJM/s1600/IMG_20191123_230014.jpg" /></a></span></div>
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<b>Note*</b></span></div>
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<li><span style="font-size: 1em;"><span face=""verdana" , sans-serif" style="font-family: verdana;">Insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.</span></span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Apply the pressure very evenly and gently on all sides.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If you want to use less Ghee/oil on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply ghee/oil with brush on both the sides.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">For making dough i used homemade paneer water, it makes very soft and melts in mouth Paratha.</span></li>
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<b style="font-size: 1em;"><span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;">Happy Cooking :) </span></b></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-59413144601207245212019-11-04T23:02:00.001-08:002021-05-26T06:11:02.114-07:00Bihari Style Ghugni (Black gram)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif" style="font-family: verdana;">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. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_i70t2myztTQoj3y4aBntuPZquOBeK2yZ5mPuLNcrjPkl-9e7Mx5JJkJ0wCjH6WGejHCO0QnxenGSezY1fpxKFLfW8E7ylCE9TWPrOYshxAViabscvXB7wg0Z6ZhBMBdRdoh4WPqvwbI/s1600/IMG_20191023_231951.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1201" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_i70t2myztTQoj3y4aBntuPZquOBeK2yZ5mPuLNcrjPkl-9e7Mx5JJkJ0wCjH6WGejHCO0QnxenGSezY1fpxKFLfW8E7ylCE9TWPrOYshxAViabscvXB7wg0Z6ZhBMBdRdoh4WPqvwbI/s1600/IMG_20191023_231951.jpg" /></span></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
<span face=""verdana" , sans-serif"><b><br /></b></span><span face=""verdana" , sans-serif">Kala chana -------------- 1 cup</span><br />
<span face=""verdana" , sans-serif">Cumin ------------------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Washed urad daal ------ 1/3 cup (optional) </span><br />
<span face=""verdana" , sans-serif">Bay leaf ----------------- 1</span><br />
<span face=""verdana" , sans-serif">Cinnamon---------------- 1 inch</span><br />
<span face=""verdana" , sans-serif">Clove -------------------- 2 to 3</span><br />
<span face=""verdana" , sans-serif">Onion -------------------- 2 large</span><br />
<span face=""verdana" , sans-serif">Tomatoes ---------------- 2 large</span><br />
<span face=""verdana" , sans-serif">Potato ------------------- 2 (optional)</span><br />
<span face=""verdana" , sans-serif">Ginger garlic paste ------1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Turmeric ---------------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Red chilli powder ------- 1/2 tsp </span><br />
<span face=""verdana" , sans-serif">Cumin powder ---------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Coriander powder ------ 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Garam masala ---------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Mustard oil -------------- 4 - 5 tbsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste ------------- :)</span><br />
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<span face=""verdana" , sans-serif" style="color: #666666;"><b>Let's Start</b></span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step1.</b> Rinse the black chickpeas with water. then soak it for overnight or 5 to 6 hour drain the water and keep it aside.</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 2. </b>In a pressure cooker, heat the oil. once the mustard oil begins to smoke, turn the heat low. </span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 3. </b>Now add hing, cumin seeds, bay leaf cinnamon stick, cloves let the spices crackle.</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 4. </b>Now add finely chopped onions, saute till they turn light brown.</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 5. </b>Add finely chopped tomatoes and ginger garlic paste saute till their raw aroma goes away and tomatoes turn mushy.</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 6.</b> Now add all the spice one by one. mix it nicely. </span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 7. </b>Add the Soaked kala chana and urad daal mix them very well with all the spices, now add 2-1/2 cups of water and mix well.</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 8. </b>Close the lid and pressure cook on low flame for 20 to 25 minutes.</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 9.</b> Once the pressure cooker settle down. remove the lid, adjust the gravy consistency you like.</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Step 10.</b> When the gravy has thickened, add garam masala and mix it. switch off the flame.</span><br />
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<span face=""verdana" , sans-serif"><b>Note*</b></span><br />
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</span><ul style="text-align: left;">
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">You can use any oil, but Mustard oil gives you a better taste. </span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Urad daal is totally optional. I like to add in ghugni because it gives a very creamy texture in gravy. </span></li>
</ul>
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<b style="color: orange;"><span style="font-family: verdana;">Happy Cooking :) </span></b></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-21095952843617952122019-10-26T00:21:00.004-07:002021-05-26T06:12:12.508-07:00Kanji Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Kanji Vada is a popular recipe from Rajasthan. </span><span face=""verdana" , sans-serif">Kanji Vada means moong daal Vadas immersed in tangy mustard flavored liquid, 'Kanji' (</span><span face=""verdana" , sans-serif">Rai</span><span face=""verdana" , sans-serif"> ka pani). Kanji can be prepared in many ways with many flavors. This particular recipe is prepared with "Rai ka Pani", means mustard flavored.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">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.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Kanji is a very tasty drink and aid digestion. Tangy Kanji Vada comes to your rescue when you eat voraciously during festivals.</span></div>
<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUs8s-SMQXK6FDLdDxBUvsysgGuSvEs2LxVMH3WwYE36iKOsiT2SHLhq4mGxu56gHQ7EXevPFOFG7KumQgecbbeZRvhH9RWDOAtWF5t6IqR0fahURhbVGngzk6XKx-EOk8fOZSZmdTzs4/s1600/IMG_20191026_114622.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUs8s-SMQXK6FDLdDxBUvsysgGuSvEs2LxVMH3WwYE36iKOsiT2SHLhq4mGxu56gHQ7EXevPFOFG7KumQgecbbeZRvhH9RWDOAtWF5t6IqR0fahURhbVGngzk6XKx-EOk8fOZSZmdTzs4/s1600/IMG_20191026_114622.jpg" /></a></b></span>
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<span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
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<span face=""verdana" , sans-serif"><b><u>For Kanji</u></b></span><br />
<span face=""verdana" , sans-serif"><b><br /></b></span>
<span face=""verdana" , sans-serif">Water -------------------- 2-3 liter</span><br />
<span face=""verdana" , sans-serif">Turmeric </span><span face=""verdana" , sans-serif">powder </span><span face=""verdana" , sans-serif">-------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Black salt ---------------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Yellow mustard powder---1/2 tbsp</span><br />
<span face=""verdana" , sans-serif">Mustard powder --------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Red chili powder --------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Roasted cumin powder--- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif"><span style="background-color: white; font-size: 16px;">Asafoetida ---------------- 1/4 tsp</span></span><br />
<span face=""verdana" , sans-serif">Mustard oil --------------- 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste -------------- :)</span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif"><b><u>For Vada</u></b></span><br />
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<span face=""verdana" , sans-serif">Moong dal -------------- 1-1/2 cup</span><br />
<span face=""verdana" , sans-serif">Ginger ------------------ 1 inch </span><br />
<span face=""verdana" , sans-serif">Green chilli-------------- 2 to 3 </span><br />
<span face=""verdana" , sans-serif">Cumin ------------------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Red chili ----------------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Coriander seeds --------- 2 tsp</span><br />
<span face=""verdana" , sans-serif">Chili flakes --------------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Mustard oil --------------- for frying</span><br />
<span face=""verdana" , sans-serif">Salt to taste -------------- :)</span><span face=""verdana" , sans-serif"></span><br />
<b style="color: #666666; font-size: x-large;"><br /></b><b style="color: #666666;">Let's start</b><br />
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<b><u><span style="color: #3d85c6;">For Kanji</span></u></b><br />
<span face=""verdana" , sans-serif"><b>Step 1.</b> To make <b><span style="color: #741b47;">Kanji</span></b>, t</span><span face=""verdana" , sans-serif">ake drinking water, </span><span face=""verdana" , sans-serif">pour into the glass jar.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 2.</b> Now </span><span face=""verdana" , sans-serif">add asafoetida, turmeric powder, red chili powder, salt, </span><span face=""verdana" , sans-serif">black salt, </span><span face=""verdana" , sans-serif">yellow mustard and mustard powder, mix everything very well.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 3.</b> </span><span face=""verdana" , sans-serif">Close the container tightly with a lid and keep it aside for 2 to 3 days. Keep it in sunlight, if possible and in case weather is cool. Stir the kanji everyday with a clean and dry spoon.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 4. </b></span><span face=""verdana" , sans-serif">Kanji tastes great on the 3rd day when all spices will mix and infuse into the water. Tangy-</span><span style="background-color: #f8f9fa; color: #222222; white-space: pre-wrap;"><span face=""verdana" , sans-serif">piquant</span></span><span face=""verdana" , sans-serif"> and yummy <b><span style="color: #741b47;">Kanji is ready.</span></b></span><br />
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<span face=""verdana" , sans-serif"><b><u><span style="color: #3d85c6;">For Vada</span></u></b></span><br />
<span face=""verdana" , sans-serif"><b>Step 5.</b> To make <b><span style="color: #741b47;">Vadas</span></b>, clean moong daal thoroughly and soak in water for 2 hours. Drain out the excess water later.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 6.</b> Coarsely grind the soaked moong daal, take it out in a big bowl.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 7.</b> Now add finely chopped ginger, green chilies, cumin seeds, crushed coriander seeds, chili flakes and salt, mix them well.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 8. </b>Take a wok or deep frying pan add enough mustard oil, heat it for a couple of minutes on high flame. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 9. </b>Check if the oil is hot enough.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 10. </b>Make small balls of Vada from the mixture and drop it to the hot oil. Place as many as possible. Deep Fry on medium to low flame.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 11. </b>Fry till they get golden brown from both sides.</span><br />
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<b>Step 12.</b><span face=""verdana" , sans-serif"> Now take out the fried vadas and s</span><span face=""verdana" , sans-serif">oak them in plain water for 15 minutes and then squeeze out the excess water. This step softens the vadas and take out excess oil.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 14.</b> Now dip all the vadas into the Kanji. Serve and enjoy this soothing and refreshing delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUBRZv29mIE8kEzRIPJRjq_eaXYiOeN5u3chZhuYSc2-pBpi3yPSaJ6-hKW_E1ucLusY-oVpvN5P99QzXXQKDCsYDwAYdAexK0sipm1yy8pk144vNcY59SvACM6DNKh9-T41GGJ7HSBo/s1600/IMG_20191026_114032.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUBRZv29mIE8kEzRIPJRjq_eaXYiOeN5u3chZhuYSc2-pBpi3yPSaJ6-hKW_E1ucLusY-oVpvN5P99QzXXQKDCsYDwAYdAexK0sipm1yy8pk144vNcY59SvACM6DNKh9-T41GGJ7HSBo/s640/IMG_20191026_114032.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><b>Note*</b></span><br />
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</span><ul style="text-align: left;">
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Keep Kanji in the sunlight. If you don'h have access to sunlight, keep it at a warm place, for fermentation. </span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If you are in rush, keep it for fermentation for at least 24 hours, to get the flavors infused in the water.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">For frying, using Mustard oil gives great taste.</span></li>
</ul>
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<span style="font-family: verdana;"><b><span style="color: orange;"><span face=""verdana" , sans-serif">Happy Cooking :)</span></span></b><b style="text-align: left;"> </b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com1tag:blogger.com,1999:blog-139187370725695159.post-17242362372300820282019-10-23T08:47:00.003-07:002021-05-26T06:13:26.520-07:00Traditional Moong Daal Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="text-align: left;">Moong Daal Halwa is a classic recipe, which is relished throughout the India. </span><span face=""verdana" , sans-serif" style="text-align: left;">This Halwa is often prepared during Diwali </span><span face=""verdana" , sans-serif" style="text-align: left;">or special occasions like weddings. Because of its richness, winter is the preferable season. </span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="text-align: left;">It’s a very rich because it is loaded with ghee and dry fruits, which also makes it s</span><span face=""verdana" , sans-serif" style="text-align: left;">uper tasty. </span><span face=""verdana" , sans-serif" style="text-align: left;">Here is the step by step method to make Moong Daal Halwa. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqABcywv_7SbzL4fT1hDyhTB3OLeI6f1cjF0zwwnIZeytiMkv-0ij0Ybfo_S7dSYz2MM4hQHMhyphenhyphenPw_-QZuVmZcmdC1UsFMK8gqQYODfd-qI2DWZhCIxtbaz9V-6mKFbnaBTVBK4G7h30/s1600/IMG_20191023_202741.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1186" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqABcywv_7SbzL4fT1hDyhTB3OLeI6f1cjF0zwwnIZeytiMkv-0ij0Ybfo_S7dSYz2MM4hQHMhyphenhyphenPw_-QZuVmZcmdC1UsFMK8gqQYODfd-qI2DWZhCIxtbaz9V-6mKFbnaBTVBK4G7h30/s1600/IMG_20191023_202741.jpg" /></span></a></div>
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<b style="text-align: left;"><span style="font-family: verdana;"><span face=""verdana" , sans-serif">Ingredients</span><span face=""verdana" , sans-serif"> </span></span></b></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Yellow moong daal ----------- </span><span face=""verdana" , sans-serif">1 cup</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Ghee -------------------------- </span><span face=""verdana" , sans-serif">1 cup</span><br />
<span face=""verdana" , sans-serif">Water ------------------------- </span><span face=""verdana" , sans-serif">3 cups</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Sugar ------------------------- </span><span face=""verdana" , sans-serif">1 & 1/2</span><span face=""verdana" , sans-serif"> cups</span><br />
<span face=""verdana" , sans-serif">Green Cardamom ------------ 5 to 6 (powder)</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Saffron ----------------------- </span><span face=""verdana" , sans-serif">1 pinch</span><span face=""verdana" , sans-serif"> (optional)</span><br />
<span face=""verdana" , sans-serif">Almonds --------------------- </span><span face=""verdana" , sans-serif">10 to 12 (</span><span face=""verdana" , sans-serif">c</span><span face=""verdana" , sans-serif">hopped)</span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Cashew ---------------------- </span><span face=""verdana" , sans-serif">10 to 12</span><span face=""verdana" , sans-serif"> (</span><span face=""verdana" , sans-serif">c</span><span face=""verdana" , sans-serif">hopped)</span><br />
<span face=""verdana" , sans-serif">Pistachio --------------------- 6 to 7 </span><br />
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<b><span style="color: #666666; font-family: verdana; font-size: large;">Let's Start </span></b></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="text-align: left;"><b>Step 1.</b> </span><span face=""verdana" , sans-serif" style="text-align: left;">Wash the moong daal in water for 2 to 3 times, soak it for 3 to 4 hours.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR22T2RYBjufFzZ1pvdvF7UtkBcXoFt9cee6i9BBPxGWmUDNOKaA51-SNZ2JNsNxactg4pum_Viexl3zqjiMZeg87_Wbg4eeGAWQTqHAL1PrgHVSsTaqGW9uP8jTeSLwZ7uPNIWw_SAs/s1600/IMG_20191023_174350.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTR22T2RYBjufFzZ1pvdvF7UtkBcXoFt9cee6i9BBPxGWmUDNOKaA51-SNZ2JNsNxactg4pum_Viexl3zqjiMZeg87_Wbg4eeGAWQTqHAL1PrgHVSsTaqGW9uP8jTeSLwZ7uPNIWw_SAs/s400/IMG_20191023_174350.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana; text-align: left;"><b style="text-align: left;">Step 2. </b><span face=""verdana" , sans-serif" style="text-align: left;">Grind the daal coarsely in a bender. Be careful and do not grind the daal to fine paste. Coarse daal gives better taste and texture.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVqMdhB4YSFEBPAq2bWKyz2a-lBvLv8eMKDxXuVr6RpLguQgawIaJxf7o00m-pM2sHvka8jSwHS_vgVaHOK8npLYg2OCPXF7CQao_nWDSTXghAgCIY6Bj4SO10hqwkiBLNfETSVcWT_I/s1600/IMG_20191023_165312.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVqMdhB4YSFEBPAq2bWKyz2a-lBvLv8eMKDxXuVr6RpLguQgawIaJxf7o00m-pM2sHvka8jSwHS_vgVaHOK8npLYg2OCPXF7CQao_nWDSTXghAgCIY6Bj4SO10hqwkiBLNfETSVcWT_I/s400/IMG_20191023_165312.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana; text-align: left;"><b style="font-size: 16px;">Step 3.</b><span face=""verdana" , sans-serif" style="background-color: white; font-size: 16px;"> Meanwhile, take another pan heat it on medium flame. Pour 3 cups of water and let it boil. When it comes to a boil, add sugar, cardamom powder and saffron, stir it well</span><span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-size: 16px;">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRS3BlR6nqqhgsV0f4nVlOx4i9u2eeELFdTjJc2zgPIJCz_U9esKhb4BbRMZ23QL89LKunIt-Yvuo_vZjo2V91YK3he296KtF2gcEhdPe5toAm7gaorFeppzS0lmZUBhna2viEOb9jTI/s1600/IMG_20191014_205017.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRS3BlR6nqqhgsV0f4nVlOx4i9u2eeELFdTjJc2zgPIJCz_U9esKhb4BbRMZ23QL89LKunIt-Yvuo_vZjo2V91YK3he296KtF2gcEhdPe5toAm7gaorFeppzS0lmZUBhna2viEOb9jTI/s400/IMG_20191014_205017.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="background-color: white; color: #333333; font-family: verdana; text-align: left;"><b style="color: black;">Step 4. </b><span style="color: black;">I</span><span style="color: black;">n a heavy bottom pan </span><span style="color: black;">add the ghee and heat it in a low flame.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxAXUFCioch9OYCX6MVFNbrX09zLWplpJ9X1kRb9kHoNpQJjITQFrTeKt3_mdY0bmWaiOopo29s6nFNa8hiU7toD6GAkBHtu49lQpFPQzUSVLwUIj7TzxTFhENPsre30ib-jLGYnjIBI/s1600/IMG_20191023_165335.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxAXUFCioch9OYCX6MVFNbrX09zLWplpJ9X1kRb9kHoNpQJjITQFrTeKt3_mdY0bmWaiOopo29s6nFNa8hiU7toD6GAkBHtu49lQpFPQzUSVLwUIj7TzxTFhENPsre30ib-jLGYnjIBI/s400/IMG_20191023_165335.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 5.</b> Add moong daal, </span><span style="text-align: center;"><span face=""verdana" , sans-serif">stirring and mixing the halwa, keep scraping and strring the halwa. </span></span><span style="text-align: center;"><span face=""verdana" , sans-serif">if you are using non-stick pan, it is very easy to stir the halwa.</span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACiwU4JcFc7owXJd62oQtixTWZBqZz1ajTKfQ4nnVenAMu-kG26onJ0HARAdUYceGpT1oElaqRcg_wSZUZpsqaii7YWzZAEFN2-013Y5o-jFzTsg-LcceKPCCQBETcjm4wCf6ZxwUCGI/s1600/IMG_20191023_165424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACiwU4JcFc7owXJd62oQtixTWZBqZz1ajTKfQ4nnVenAMu-kG26onJ0HARAdUYceGpT1oElaqRcg_wSZUZpsqaii7YWzZAEFN2-013Y5o-jFzTsg-LcceKPCCQBETcjm4wCf6ZxwUCGI/s400/IMG_20191023_165424.jpg" width="400" /></a></span></div>
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<span style="text-align: center;"><span face=""verdana" , sans-serif"><span><span face=""verdana" , sans-serif"><b>Step 6.</b> Keep scraping and stirring the halwa</span></span><span><span face=""verdana" , sans-serif"> on a low to medium flame. first the halwa is look like paste.</span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONjj8-CD5m1Smtd91b1BofT1thmaIvND3NqOrFMfYOCmjq8TVacqfH_TWUBQp21y5EVN23lGpbktkgvlh8zpPrE0gAz3d5ePLh70na5Q6Ulc7Nw4JEtNAosuw21IDRBc_yCMQ3ZIo4WY/s1600/IMG_20191023_165451.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONjj8-CD5m1Smtd91b1BofT1thmaIvND3NqOrFMfYOCmjq8TVacqfH_TWUBQp21y5EVN23lGpbktkgvlh8zpPrE0gAz3d5ePLh70na5Q6Ulc7Nw4JEtNAosuw21IDRBc_yCMQ3ZIo4WY/s400/IMG_20191023_165451.jpg" width="400" /></span></a></div>
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<span style="text-align: center;"><span face=""verdana" , sans-serif"><b style="text-align: center;">Step 7.</b><span face=""verdana" , sans-serif" style="text-align: center;"> T</span><span face=""verdana" , sans-serif" style="text-align: center;">hen it will become lumpy. </span><span face=""verdana" , sans-serif" style="text-align: center;">keep scraping and stirring the halwa.</span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIWxd-psjPTRwhDzWr68KBPCar4JBLBSHwnkSPaJAAz0J2NrgZPdrp2RahRn9GQHnCZD7B4C1LydEDQWWdvDfySArr7HsSlIVZ28D9NP7RXa_ymeIuieFEBh1D5O4m7tGBjC1_YO5hdY/s1600/IMG_20191023_165526.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIWxd-psjPTRwhDzWr68KBPCar4JBLBSHwnkSPaJAAz0J2NrgZPdrp2RahRn9GQHnCZD7B4C1LydEDQWWdvDfySArr7HsSlIVZ28D9NP7RXa_ymeIuieFEBh1D5O4m7tGBjC1_YO5hdY/s400/IMG_20191023_165526.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="text-align: center;"><span face=""verdana" , sans-serif" style="text-align: left;"><b>Step 8.</b> After 20 to 30 minutes halwa</span><span face=""verdana" , sans-serif" style="text-align: left;"> will resembles rawa/ bread-crumbs. the aroma and color has also changed. </span><span face=""verdana" , sans-serif" style="text-align: left;">keep stirring on a low flame.</span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKowJslnNtpzRds_xC7rpExtl0lZ14rTsYHvs7Uxuy-JoHo9XCMNqc3ezuMkrT5e6jW9ryQx7CbUq33nEknGQvIpJoclFk5hlTLvP4_Mdvpz3XV5pQpKhmWh05XAcX5dVupwwLCszXg0/s1600/IMG_20191023_165606.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif" style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKowJslnNtpzRds_xC7rpExtl0lZ14rTsYHvs7Uxuy-JoHo9XCMNqc3ezuMkrT5e6jW9ryQx7CbUq33nEknGQvIpJoclFk5hlTLvP4_Mdvpz3XV5pQpKhmWh05XAcX5dVupwwLCszXg0/s400/IMG_20191023_165606.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 9. </b><span face=""verdana" , sans-serif">Now a</span><span face=""verdana" , sans-serif" style="background-color: white; font-size: 16px; text-align: justify;"><span face=""verdana" , sans-serif">dd sugar </span></span><span face=""verdana" , sans-serif" style="text-align: justify;">water mixture, prepared earlier. Keep stirring at a low flame.</span><b><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif" style="font-weight: 400;">Cook till all the water is absorbed by the daal.</span></span></span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-LrfdOZ3lehKWsCaO8JxHgDio3QsUY-RDRkTQOaw7wkkMohWvIVBAuQyQpO7-ge9xt9vyliOQ96f6-6jkaAQwF2e2a6LYOeFSCxcvGc7R5qODdQW4a3fumwHvpmAM5mjXb_ntWxvocQ/s1600/IMG_20191023_165651.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-LrfdOZ3lehKWsCaO8JxHgDio3QsUY-RDRkTQOaw7wkkMohWvIVBAuQyQpO7-ge9xt9vyliOQ96f6-6jkaAQwF2e2a6LYOeFSCxcvGc7R5qODdQW4a3fumwHvpmAM5mjXb_ntWxvocQ/s400/IMG_20191023_165651.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="text-align: justify;"><b style="text-align: left;"><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif" style="font-weight: 400;"><br /></span></span></span></b></span>
<span face=""verdana" , sans-serif" style="text-align: justify;"><b style="text-align: left;"><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif" style="font-weight: 400;"><span face=""verdana" , sans-serif"><b>Step 10.</b> Cook on low heat till</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">all the syrup get absorbed and the ghee start separating from the sides. it means </span><span face=""verdana" , sans-serif">halwa is finally ready, turn off the heat.</span></span></span></span></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETMRWMBrn9yTaVDOguLrWdlHba1vJj2_JsfQYvdBkcTrDsdQdgGZoC8RjDRZvC9fk921fM4gE3YR9Ja0A-6fzR40PPl9RoLfMw9zLVUO9yhIqOdVH1wqlzRaL0-FbgfzMoymZirKSQ3g/s1600/IMG_20191023_165840.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETMRWMBrn9yTaVDOguLrWdlHba1vJj2_JsfQYvdBkcTrDsdQdgGZoC8RjDRZvC9fk921fM4gE3YR9Ja0A-6fzR40PPl9RoLfMw9zLVUO9yhIqOdVH1wqlzRaL0-FbgfzMoymZirKSQ3g/s400/IMG_20191023_165840.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">It took me around 1 and half hour to make this <b>Legendary Moong Daal Halwa</b>.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Once done, take a deep breath, thank yourself, pat yourself and your hands, because this halwa require a lot of patience and mussels work. This is going to bring a lot of smiles for your loved ones.</span></div>
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<ul style="text-align: left;">
<li><b><span style="font-family: verdana;"><a href="https://patraavali.aaryabhoomi.com/2019/10/moong-daal-halwa.html" target="_blank">Instant Moong Daal Halwa Recipe</a><span face=""verdana" , sans-serif"> </span></span></b></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://patraavali.aaryabhoomi.com/2019/09/besan-ka-halwa.html" target="_blank"><b>Besan ka Halwa</b></a></span></li>
</ul>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b> Garnished with dry fruits and </b></span><span face=""verdana" , sans-serif"><b>Serve Hot!</b></span><span face=""verdana" , sans-serif"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XTzZB1pvxzT89KZbDnGP0vQ7ii11kzTLNogzCB9ChZHZ1iPF7IgLouNQdiRx9XI96vVLhcJ9Yw_piOIcy0bZMLojP21paYDQdr1j1Wf6wtrffTaGRxOzmgDgIa23LajMqlCojZJd8i8/s1600/IMG_20191023_183540.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XTzZB1pvxzT89KZbDnGP0vQ7ii11kzTLNogzCB9ChZHZ1iPF7IgLouNQdiRx9XI96vVLhcJ9Yw_piOIcy0bZMLojP21paYDQdr1j1Wf6wtrffTaGRxOzmgDgIa23LajMqlCojZJd8i8/s1600/IMG_20191023_183540.jpg" /></a></span></div>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy Cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-25878245424930636162019-10-22T09:16:00.002-07:002021-05-26T06:13:58.169-07:00Semolina Shakarpare / Gud Pare<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">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. </span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEOrwNkZzEbel65E8ZCdKrvsS63LbtrphNhrdpca1Pjmk_-wW_CKEO6M_stod7jnJyFm9TBBic_mjk-GXkpw6joS_u-s4zhnAJeujkmExaWjRB7EvdFdqeG-6rGCg8sfewrp06TQqeko/s1600/IMG_20191022_201730.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEOrwNkZzEbel65E8ZCdKrvsS63LbtrphNhrdpca1Pjmk_-wW_CKEO6M_stod7jnJyFm9TBBic_mjk-GXkpw6joS_u-s4zhnAJeujkmExaWjRB7EvdFdqeG-6rGCg8sfewrp06TQqeko/s1600/IMG_20191022_201730.jpg" /></a><b><br /></b></span>
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<span face=""verdana" , sans-serif"><b>Ingredients </b></span><br />
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<span face=""verdana" , sans-serif">Fine semolina ---------- 1 cup</span><br />
<span face=""verdana" , sans-serif">Sugar/ jaggery ---------1 cup</span><br />
<span face=""verdana" , sans-serif">Sesame seeds --------- 2 tbsp</span><br />
<span face=""verdana" , sans-serif">Funnel seeds ---------- 1 tsp</span><br />
<span face=""verdana" , sans-serif">Ghee ---------------</span><span face=""verdana" , sans-serif">---- 2 tbsp</span><br />
<span face=""verdana" , sans-serif">Ghee/oil for frying</span><br />
<span face=""verdana" , sans-serif">Lukewarm milk/water as required to knead the dough.</span><br />
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<span face=""verdana" , sans-serif" style="color: #666666; font-size: large;"><b>Let's start</b></span><br />
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<span face=""verdana" , sans-serif"><b>Step 1.</b> In a bowl take semolina, add sesame seeds, ghee and mix it well. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 2.</b> </span><span face=""verdana" , sans-serif">Now add lukewarm milk in small portions and knead a soft dough. Cover and keep it aside for 20 to 30 minutes to set. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 3.</b> After 20 to 30 minutes when dough is ready, knead the dough again for couple of minutes. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 4.</b> Meanwhile heat the oil in the wok for frying.</span><span face=""verdana" , sans-serif"> </span><br />
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<span face=""verdana" , sans-serif"><b>Step 5. </b>Divide the dough in 2 parts, make balls from dough, press with hands and roll out thick. Cut in desired shape. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 6.</b> Check if oil is medium hot, put as many shakarpare as many they fit.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 7.</b> Stir and fry until golden brown. Then take it out and keep it aside.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 8.</b> To make jaggery syrup, add 1 tbsp of ghee to the pan, add crumbled jaggery and funnel seeds stir until jaggery melts on low flame.</span><br />
<span face=""verdana" , sans-serif">(</span><span face=""verdana" , sans-serif">To make sugar syrup put the sugar in pan, add 1/2 cup of water, stir until sugar dissolves. Make 2 to 3 string consistency sugar syrup).</span><br />
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<span face=""verdana" , sans-serif"><b>Step 9.</b> Now put all the shakarpare/ gudpare in hot syrup. Mix it very well. Keep it in a plate to cool, keep separating else they will stick.</span><br />
<span face=""verdana" , sans-serif">Sakarpare/Gudpare is ready!</span><br />
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<span face=""verdana" , sans-serif"><b>Note*</b> </span><br />
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<li><span face=""verdana" , sans-serif" style="font-family: verdana;">You can keep in a air tight container for 2 months.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If you don't have fine semolina, use regular one and add some all purpose flour / wheat flour. (1 cup of semolina 1/4 cup of flour) </span></li>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy Cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-66968352321175086682019-10-21T08:17:00.002-07:002021-05-26T06:14:31.838-07:00Ginger Garlic Chiwda<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span style="background-color: white;"><span style="color: #1d2129;"> This Ginger Garlic Chiwda recipe is a great option for Diwali. Sweet, Salty and full of flavours. </span></span></span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApnSTa_X4f-3l0f_WOuL7Sk_Ffn6HlM-vw7NT7ngyJIFShijw6nuPxLBWSWvjBL9gjt6ZJZLKlWjfjdI0W_JXUq63CViDxv0ftTkZP9IrRIB5EFRPtzUa2EqolgDGoOqCloEdg6c3lLg/s1600/IMG_20191021_203312.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApnSTa_X4f-3l0f_WOuL7Sk_Ffn6HlM-vw7NT7ngyJIFShijw6nuPxLBWSWvjBL9gjt6ZJZLKlWjfjdI0W_JXUq63CViDxv0ftTkZP9IrRIB5EFRPtzUa2EqolgDGoOqCloEdg6c3lLg/s1600/IMG_20191021_203312.jpg" /></a></span><br /><br />
<span face=""verdana" , sans-serif"><b>Ingredients</b></span><span face=""verdana" , sans-serif"><b><br /></b></span>
<span face=""verdana" , sans-serif">Garlic cloves --------------- 12-15 (sliced) </span><br />
<span face=""verdana" , sans-serif">Ginger --------------------- 2 inch (julienne)</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Pressed rice (poha) ------- 3 cups</span><br />
<span face=""verdana" , sans-serif">Raw peanuts --------------- 1 cup</span><br />
<span face=""verdana" , sans-serif">Cashew --------------------- 1/4 cup (halves) </span><br />
<span face=""verdana" , sans-serif">Raisin ----------------------- 1/4 cup</span><br />
<span face=""verdana" , sans-serif">Dry coconut ---------------- 1/4 cup (sliced)</span><br />
<span face=""verdana" , sans-serif">Curry leaves --------------- 10-12</span><br />
<span face=""verdana" , sans-serif">Green chilleis -------------- 4 </span><span face=""verdana" , sans-serif">slit</span><br />
<span face=""verdana" , sans-serif">Turmeric powder----------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">funnel seeds --------------- 1/2 tbsp</span><br />
<span face=""verdana" , sans-serif">Black salt ------------------ 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Red chilli powder ---------- 1/2 tsp</span><br />
<span face=""verdana" , sans-serif">Powder sugar -------------- 1 tbsp</span><br />
<span face=""verdana" , sans-serif">Salt to taste --------------- :)</span><br />
<span face=""verdana" , sans-serif">Oil for shallow frying</span><br />
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<span face=""verdana" , sans-serif"><b>Step 1. </b>For chiwda masala, lightly dry roast the funnel seeds, just a little. Make it powder in a </span><span face=""verdana" , sans-serif">mortar and pestle, take it out in a bowl now add powder sugar, black salt, turmeric powder, red chilli powder and salt. keep it a side.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 2. </b></span><span face=""verdana" , sans-serif"><b> </b></span><span face=""verdana" , sans-serif">Heat some oil in pan and shallow-fry peanuts, cashewnuts, </span><span face=""verdana" , sans-serif">raisins and dried coconut, all of them separately. Fry</span><span face=""verdana" , sans-serif"> till they become golden and crisp. Drain extra oil with the help of absorbent paper, sprinkel some chiwda masala.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNNh4D6rRnJfgz_QH5asRVj3zjfJ0E2AqPPzaVlo3HAgx4yD6c93-rsf967pwN1AgLqOLGgujgv96St3N7K2uZ38CrcFaoMm0jWfIBwFcYUfLYWeBD21oFY-3sXwV3ou1-no_Drsk28w/s1600/IMG_20191021_125900.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNNh4D6rRnJfgz_QH5asRVj3zjfJ0E2AqPPzaVlo3HAgx4yD6c93-rsf967pwN1AgLqOLGgujgv96St3N7K2uZ38CrcFaoMm0jWfIBwFcYUfLYWeBD21oFY-3sXwV3ou1-no_Drsk28w/s640/IMG_20191021_125900.jpg" width="640" /></a></span><br />
<span face=""verdana" , sans-serif"><b>Step 3. </b>In the same pan fry ginger and garlic, add oil if needed. Saute</span><span face=""verdana" , sans-serif"> till they become golden and crisp. Add green chillies and curry leaves and mix well. </span><span face=""verdana" , sans-serif">Drain extra oil on an absorbent paper, speinkel some chiwda masala </span><br />
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<span face=""verdana" , sans-serif"><b>Step 4. </b>In same pan add generous amount of oil, start frying poha on high flame. </span><span face=""verdana" , sans-serif">Drain extra oil on an absorbent paper, sprinkel some chiwda masala.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdZwD-x242_w-a_vHGUDP5UA0Ma1DoQvVVK8CMwrYJ8tr68HBNsOXlFNJADEUoYwThlo8TQsEuhtPlxxyOjAHx4i8xbJPogcLgxCZbmn-oZaCVsI9gIbA-vJnt4SL8c7Q8UBH1_148Mo/s1600/IMG_20191021_131136.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdZwD-x242_w-a_vHGUDP5UA0Ma1DoQvVVK8CMwrYJ8tr68HBNsOXlFNJADEUoYwThlo8TQsEuhtPlxxyOjAHx4i8xbJPogcLgxCZbmn-oZaCVsI9gIbA-vJnt4SL8c7Q8UBH1_148Mo/s640/IMG_20191021_131136.jpg" width="640" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Step 6. </b>Now take a big bowl and add all the fried items, peanuts</span><span face=""verdana" , sans-serif">, cashewnuts, </span><span face=""verdana" , sans-serif">raisins, dry coconut,</span><span face=""verdana" , sans-serif"> ginger, garlic,g chillies</span><span face=""verdana" , sans-serif">, curry leaves and poha. Sprinkel the masala little by little and keep on tossing a toss so that masala mix with everything evenly.</span><br />
<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIk3I98utHflLRvQk8nfjiPjN1-DdIt-UKiQnRcaZNG3rpkg2eHvmYCyXycmDTGa_XzAHk9P1XX3dh4dbFtQuKNZZn_8HOuj-OGorzNqazN6r6zjm1ek_0nsPY58Y6a4_Tvgo5Y34sYd8/s1600/IMG_20191021_204023.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1354" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIk3I98utHflLRvQk8nfjiPjN1-DdIt-UKiQnRcaZNG3rpkg2eHvmYCyXycmDTGa_XzAHk9P1XX3dh4dbFtQuKNZZn_8HOuj-OGorzNqazN6r6zjm1ek_0nsPY58Y6a4_Tvgo5Y34sYd8/s640/IMG_20191021_204023.jpg" width="640" /></a></span>
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<span face=""verdana" , sans-serif"><b>Step 7. </b>Let them cool completely before you serve</span><span face=""verdana" , sans-serif"> it. Store it in an airtight container.</span><br />
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy Cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-81184522502620108002019-10-16T20:59:00.001-07:002021-05-26T06:14:59.976-07:00Instant Mawa (Khoya)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif" style="color: #222222; font-family: verdana;">Mawa is a dairy product, which plays a very important role in Indian Sweets and Dessert. </span></div>
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<span face=""verdana" , sans-serif" style="color: #222222; font-family: verdana;">Somtimes we don't get good and fresh mawa, which spoils our final product.</span></div>
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<span face=""verdana" , sans-serif" style="color: #222222; font-family: verdana;">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.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyP-jnUzH9JB1614kbUxgsQTdW8YVI7N-dvWMjdOFQz-bfbU3AAJnFJKw74Qy9GfZMCmqyBARSo8tSXKro-IppTOHgYR7X38k6XgMwuhUqwyL09s-bdBCXTXoYwzyBCLw58iRrfZzw1M/s1600/IMG_20191016_183844.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyP-jnUzH9JB1614kbUxgsQTdW8YVI7N-dvWMjdOFQz-bfbU3AAJnFJKw74Qy9GfZMCmqyBARSo8tSXKro-IppTOHgYR7X38k6XgMwuhUqwyL09s-bdBCXTXoYwzyBCLw58iRrfZzw1M/s1600/IMG_20191016_183844.jpg" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Ingredients</b></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Milk powder ------------- 1 cup</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Ghee/ Butter ------------ 2 tbsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Milk --------------------- 1/2 cup</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana; font-size: large;"><b><span style="color: #666666;">Let's start</span> </b></span></div>
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<span face="Verdana, sans-serif" style="font-family: verdana;"><b>Step 1. </b>Take a pan, add ghee, heat it at low flame.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDri3cZTOqc365G3RwC4rmpWbwGORq4T742tunKH8D7XLR4VEkR_1x52GQKJSeSpThQWVzasJqvY_M0nEEbK2XMbcTEo4YpwS4EdPM4lzsPbH-qU_nUAaG0vGUemLbwYMiu33VgXloZI/s1600/IMG_20191016_220917.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDri3cZTOqc365G3RwC4rmpWbwGORq4T742tunKH8D7XLR4VEkR_1x52GQKJSeSpThQWVzasJqvY_M0nEEbK2XMbcTEo4YpwS4EdPM4lzsPbH-qU_nUAaG0vGUemLbwYMiu33VgXloZI/s400/IMG_20191016_220917.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 2.</b> Add milk into the pan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXyJ4a-ox-XAXvCRZEKkgOwh98rJJAFI8V7ylpOCSugso5kZZhNcxrft4OY4YhINoye9UKym_H-tlLr2pvEevGVkYENo81cKyolqmHWX39sqlHwlH9EPfDFEpxy1y6YB_eZmZR7Dh1tc/s1600/IMG_20191016_220942.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXyJ4a-ox-XAXvCRZEKkgOwh98rJJAFI8V7ylpOCSugso5kZZhNcxrft4OY4YhINoye9UKym_H-tlLr2pvEevGVkYENo81cKyolqmHWX39sqlHwlH9EPfDFEpxy1y6YB_eZmZR7Dh1tc/s400/IMG_20191016_220942.jpg" width="400" /></span></a></div>
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<b>Step 3.</b><span face="verdana, sans-serif"> Now add milk powder and stir continuously.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBueTEk81jOY1IOCVQwdjmMC2p7sEnCss85XsmMmb41gmuYvPwWAoK8gwtJ5xSRsN7XPlJq5hddIcc3FaM6xlA1-4_IKrahTJxLh_CDorZM5b7Yq2-mcKx6NwqaUqKMr02W4EshXIsSo/s1600/IMG_20191016_220958.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBueTEk81jOY1IOCVQwdjmMC2p7sEnCss85XsmMmb41gmuYvPwWAoK8gwtJ5xSRsN7XPlJq5hddIcc3FaM6xlA1-4_IKrahTJxLh_CDorZM5b7Yq2-mcKx6NwqaUqKMr02W4EshXIsSo/s400/IMG_20191016_220958.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="background-color: white; color: #222222;"><b style="color: black;">Step 4.</b><span style="color: black;"> Stir continuously </span><span style="background-color: white; color: #222222;">at low flame.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlC4zdGls64yBk8Rb4Mia3SZ_Il2Hn2q5Ukh2YLt8rMfcJjv8LWyVBw2YOdlrykd-9vrQhNmdEKu9pjbbpSz9DkY2isCj4WHzFprAUWwY3AGbr97H-eU_R-dNrJcV7Sp4bVHb8nditj8/s1600/IMG_20191016_221022.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlC4zdGls64yBk8Rb4Mia3SZ_Il2Hn2q5Ukh2YLt8rMfcJjv8LWyVBw2YOdlrykd-9vrQhNmdEKu9pjbbpSz9DkY2isCj4WHzFprAUWwY3AGbr97H-eU_R-dNrJcV7Sp4bVHb8nditj8/s400/IMG_20191016_221022.jpg" width="400" /></span></a></div>
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<b>Step 5.</b><span face="verdana, sans-serif"> Mash the lumps, it will start combining well and get a thick consistency.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzufdAi9uMbpBomH8ogR40Ab-_WEp9oqSt6sfS7sntOKhdOG3y4vKqZQAHMzgNi4dT_HdYfrXZlbrXviFxJVgJOwOasDZM9ag-boX-1orV_bCaxMpL7GlTnfJ8vBDbCr7OOvlfElAmA1E/s1600/IMG_20191016_221049.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzufdAi9uMbpBomH8ogR40Ab-_WEp9oqSt6sfS7sntOKhdOG3y4vKqZQAHMzgNi4dT_HdYfrXZlbrXviFxJVgJOwOasDZM9ag-boX-1orV_bCaxMpL7GlTnfJ8vBDbCr7OOvlfElAmA1E/s400/IMG_20191016_221049.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 6.</b> When mawa start separating from pan or starts holding shape snd mawa has turned smooth and thick that means instant mawa is ready.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjbeNDPxOuySkBKlY5tfWg48R7j1_JP2oTahDT0bz3KUWF48rbvZln2B_ipTSMltTs3BrtJO5uTQGBhVafcWKroufF98XO5WhNavA94J2Y1JAjUd0oIM88w8qbZX6vRBXQTA-kQDELGs/s1600/IMG_20191016_221119.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjbeNDPxOuySkBKlY5tfWg48R7j1_JP2oTahDT0bz3KUWF48rbvZln2B_ipTSMltTs3BrtJO5uTQGBhVafcWKroufF98XO5WhNavA94J2Y1JAjUd0oIM88w8qbZX6vRBXQTA-kQDELGs/s400/IMG_20191016_221119.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Note* </b></span></div>
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<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Keep the flame low throughout the process.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">1 cup of milk powder will make 200 grams of mawa.</span></li>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy Cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-78148780801601088952019-10-14T10:54:00.003-07:002021-05-26T06:16:33.231-07:00 Instant Moong Daal Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Moong Daal Halwa is a classic recipe, which is relished throughout the India. </span><span face=""verdana" , sans-serif">This Halwa is often prepared during Diwali </span><span face=""verdana" , sans-serif">or special occasions like weddings. Because of its richness, winter is the preferable season. </span><br />
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<span face=""verdana" , sans-serif">It’s a very rich because it is loaded with ghee and dry fruits, which also makes it s</span><span face=""verdana" , sans-serif">uper tasty. </span><span face=""verdana" , sans-serif">Here is the step by step method to make Moong Daal Halwa.</span><br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdnjg2i9RLWOYIZW0n7qsAn1rshfth8f46sBq7JwsYwbr1o1UyAUjFjk5sllnh4TeHCqIat2KlZJP8jVszbFZjVfi-LmmsLP2hzkQd3D7_fi9oMeIC7gFgOinv3vPEC62fGVLKe4MHz4/s1600/IMG_20191015_180909.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1147" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdnjg2i9RLWOYIZW0n7qsAn1rshfth8f46sBq7JwsYwbr1o1UyAUjFjk5sllnh4TeHCqIat2KlZJP8jVszbFZjVfi-LmmsLP2hzkQd3D7_fi9oMeIC7gFgOinv3vPEC62fGVLKe4MHz4/s1600/IMG_20191015_180909.jpg" /></span></a><span style="font-family: verdana;"><span face=""verdana" , sans-serif"></span><br />
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<b><span style="font-family: verdana;"><span face=""verdana" , sans-serif">Ingredients</span><span face=""verdana" , sans-serif"> </span></span></b></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Yellow moong daal----- </span><span face=""verdana" , sans-serif">1 cup</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Semolina ------------- 2 tbsp (optional)</span><br />
<span face=""verdana" , sans-serif">Ghee ------------------ </span><span face=""verdana" , sans-serif">1 cup</span><br />
<span face=""verdana" , sans-serif">Water ----------------- </span><span face=""verdana" , sans-serif">3 cups</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Sugar ----------------- </span><span face=""verdana" , sans-serif">1 and 1/2</span><span face=""verdana" , sans-serif"> cups</span><br />
<span face=""verdana" , sans-serif">Green Cardamom ---- 5 to 6 (powder)</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Saffron ---------------- </span><span face=""verdana" , sans-serif">1 pinch</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif">Almonds -------------- </span><span face=""verdana" , sans-serif">10 to 12 (</span><span face=""verdana" , sans-serif">c</span><span face=""verdana" , sans-serif">hopped)</span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Cashew --------------- </span><span face=""verdana" , sans-serif">10 to 12</span><span face=""verdana" , sans-serif"> (</span><span face=""verdana" , sans-serif">c</span><span face=""verdana" , sans-serif">hopped)</span><br />
<span face=""verdana" , sans-serif">Pistachio -------------- 6 to 7 </span><br />
<span face=""verdana" , sans-serif">Raisin ----------------- 5 to 7 </span><br />
<b><span style="color: #666666; font-size: large;"><br /></span></b><b><span style="color: #666666; font-size: large;">Let's Start </span></b><br />
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 1.</b> </span><span face=""verdana" , sans-serif">Wash the moong daal in water for 2 to 3 times, Drain the water completely and let it air dry.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdg9vuUok5XQryidT2TIcWNgExlbmwtse6dW-9AwNfjWuzGGsMSGfft3jaDf_YQe9lHcvBuz6oTVBugQyjiq2WU2Wi92gwOm5Zwpav8j5GcIgwpG8f8JhnXkqpkL3QTZrAUbi0OonLyA/s1600/IMG_20191014_203117.jpg" style="font-size: medium; font-weight: 400; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdg9vuUok5XQryidT2TIcWNgExlbmwtse6dW-9AwNfjWuzGGsMSGfft3jaDf_YQe9lHcvBuz6oTVBugQyjiq2WU2Wi92gwOm5Zwpav8j5GcIgwpG8f8JhnXkqpkL3QTZrAUbi0OonLyA/s640/IMG_20191014_203117.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 2. </b><span face=""verdana" , sans-serif">Now take a pan and dry roast the moong daal, till daal gets little brownish in color.</span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_zrNWvBDpMfReNZeeQmmiIOPQxg-2-rR9vj2qs9ecNsPC2wOnLjn9ZGj1Y7kLfeHKCpOJLxg3RjZmq2sUNrZHTupF7zzmqR6JH00bVyyphzvqCjB4xrgON9YzPWJdQzmNjSINTzJywU/s1600/IMG_20191014_203244.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_zrNWvBDpMfReNZeeQmmiIOPQxg-2-rR9vj2qs9ecNsPC2wOnLjn9ZGj1Y7kLfeHKCpOJLxg3RjZmq2sUNrZHTupF7zzmqR6JH00bVyyphzvqCjB4xrgON9YzPWJdQzmNjSINTzJywU/s640/IMG_20191014_203244.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><b style="font-size: 16px;">Step 3.</b><span style="background-color: white; font-size: 16px;"> Meanwhile, take another pan heat it on medium flame. Pour 3 cups of water and let it boil. When it comes to a boil, add sugar, cardamom powder and saffron, Stir it well</span><span style="background-color: white; color: #333333; font-size: 16px;">.</span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2O1ousQVEl-lUgDAKZKQkpK5EeKktuvBR_aOuzPdjEk_L1GR16_Y6uUhLBOS0nZ21Pkd8vG7SENZJGG5bhAogivKtwZzt3VPWjbkYMwarRJrBb_WksZFbJh4xA1v-2LZDvx5lXD0gqY/s1600/IMG_20191014_205017.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2O1ousQVEl-lUgDAKZKQkpK5EeKktuvBR_aOuzPdjEk_L1GR16_Y6uUhLBOS0nZ21Pkd8vG7SENZJGG5bhAogivKtwZzt3VPWjbkYMwarRJrBb_WksZFbJh4xA1v-2LZDvx5lXD0gqY/s640/IMG_20191014_205017.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><span style="background-color: white;"><b>Step 4. </b>Grind the daal coarsely in a bender without any water. Be careful and do not grind the daal to fine powder. Coarse daal gives better taste and texture.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfZyH4ID0LNrdAJG-oWyqgDt684sLV0AlMbL6d7l60Or153AeWmsXqvfP-PXAPbcVbsSY6CyP7X0zn_Hm3bHqzihhQ1bvtTq6kQwVaRwMUAHGY7ulF-pbQbU-k2gmVugLSX-2jkaH_fE/s1600/IMG_20191014_203400.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfZyH4ID0LNrdAJG-oWyqgDt684sLV0AlMbL6d7l60Or153AeWmsXqvfP-PXAPbcVbsSY6CyP7X0zn_Hm3bHqzihhQ1bvtTq6kQwVaRwMUAHGY7ulF-pbQbU-k2gmVugLSX-2jkaH_fE/s640/IMG_20191014_203400.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana; text-align: left;"><span face=""verdana" , sans-serif"><b>Step 5.</b> Heat two tbsp ghee in a heavy bottom pan, fry all the dry fruits and keep them aside</span><span face=""verdana" , sans-serif">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_jJ9kQgoxTao9MsEbBZOD27SmpQ9o3hzkIz60DskZN6pPJJPGXwXDAUGr5t1RxNDUk9UY3r26kWLoTzrLtIm_Qsp7rWFzrbQhV2ya19foV-CKUlkm0PFCjie2YnwMNiQ0mhcvDQsYDQ/s1600/IMG_20191014_203426.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_jJ9kQgoxTao9MsEbBZOD27SmpQ9o3hzkIz60DskZN6pPJJPGXwXDAUGr5t1RxNDUk9UY3r26kWLoTzrLtIm_Qsp7rWFzrbQhV2ya19foV-CKUlkm0PFCjie2YnwMNiQ0mhcvDQsYDQ/s640/IMG_20191014_203426.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 6. </b> In the same pan add rest of the ghee and heat it in a low flame. Add the semolina and moong daal powder. Fry it on very low heat till they turns light golden brown</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUFMkV-EUEKnbnq4qHyv8vNtCj27AFYjGyUs-vdBlwxpyshUCZ5hQc9WVLA3CJjIa1L4Un6RnsL7Y1Uu5fmIBWXENuniMiYaSxUX56BscgTUu7UEdw3N1GdmBNYqC_rgf3lldROi11CE/s1600/IMG_20191014_203458.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUFMkV-EUEKnbnq4qHyv8vNtCj27AFYjGyUs-vdBlwxpyshUCZ5hQc9WVLA3CJjIa1L4Un6RnsL7Y1Uu5fmIBWXENuniMiYaSxUX56BscgTUu7UEdw3N1GdmBNYqC_rgf3lldROi11CE/s640/IMG_20191014_203458.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 7. </b><span face=""verdana" , sans-serif" style="background-color: white; font-size: 16px; text-align: justify;"><span face=""verdana" , sans-serif">Add sugar </span></span><span face=""verdana" , sans-serif" style="text-align: justify;">water mixture, prepared earlier. Keep cooking at a low flame.</span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WPl02gi5s8DN1cmbmB0g1efaI5u5kCE6oIbYpppHtV739t8EEXuOAvclNwcM4U1eYIFdoPAGtGP-lOadyb-P7p_SbVrjJo9Jz6IuapK4zhDE6pf8BbN8LYH6Z6IaEXrsVUy5ubynBvc/s1600/IMG_20191014_203624.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WPl02gi5s8DN1cmbmB0g1efaI5u5kCE6oIbYpppHtV739t8EEXuOAvclNwcM4U1eYIFdoPAGtGP-lOadyb-P7p_SbVrjJo9Jz6IuapK4zhDE6pf8BbN8LYH6Z6IaEXrsVUy5ubynBvc/s640/IMG_20191014_203624.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><b><span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 8.</b><span face=""verdana" , sans-serif" style="font-weight: 400;"> Cook till all the water is absorbed by the daal.</span></span></span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6gtyHIYl0mznxt3lOoLfv_Z_WmLVGWTU-YysMmJF6HezoSw6TJhROgpz_wZ8MlOLTNX-RScHikhwMm0uZdvBS1yNvIH_63ksMPqP0dJPD5LsxK__1v-sX9gaOje_bdW0WFh-jyUYG88/s1600/IMG_20191014_203538.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6gtyHIYl0mznxt3lOoLfv_Z_WmLVGWTU-YysMmJF6HezoSw6TJhROgpz_wZ8MlOLTNX-RScHikhwMm0uZdvBS1yNvIH_63ksMPqP0dJPD5LsxK__1v-sX9gaOje_bdW0WFh-jyUYG88/s640/IMG_20191014_203538.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif"><b>Step 9. </b>Add more ghee so the daal does not get stick at the bottom. </span><span face=""verdana" , sans-serif">Keep stirring continuously during this process.</span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7H6Dfomauku2yFfmR80cZlY0s5cpY_UGO1_n0z5G_KGWIRMq_DC0rjMNdSKFwAZKBT73x7b505ch1o7ZKVrsayP1G6oEtTolXhWJVnY1FqVBSjkpEe03YrojMjaCvm5K_i5m6ibih10/s1600/IMG_20191014_203705.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7H6Dfomauku2yFfmR80cZlY0s5cpY_UGO1_n0z5G_KGWIRMq_DC0rjMNdSKFwAZKBT73x7b505ch1o7ZKVrsayP1G6oEtTolXhWJVnY1FqVBSjkpEe03YrojMjaCvm5K_i5m6ibih10/s640/IMG_20191014_203705.jpg" width="640" /></span></a></div>
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<span face=""verdana" , sans-serif"><b>Step 10.</b> Cook on low heat till the Halwa turns brown and starts to leave ghee from sides. Add all the dry fruits, mix well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdMUQlHLX3LPHVyToZgOYJGvgrGdg1QUgrvgFUbsmxH88a-F0GXqU92f6itvCGuRKY0gPSvDX1slAjPahgFobC872EpovgcOHtLmKugto8xbT4q2-TPtjJJ6JNWlfoj8YSFBZ6e4Y7WA/s1600/IMG_20191014_203751.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdMUQlHLX3LPHVyToZgOYJGvgrGdg1QUgrvgFUbsmxH88a-F0GXqU92f6itvCGuRKY0gPSvDX1slAjPahgFobC872EpovgcOHtLmKugto8xbT4q2-TPtjJJ6JNWlfoj8YSFBZ6e4Y7WA/s640/IMG_20191014_203751.jpg" width="640" /></span></a></div>
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<span style="font-family: verdana;"><b>Step 11. </b><span face=""verdana" , sans-serif">Switch off the heat, garnished with nuts and serve.</span></span></div>
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<span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZiMyT-c8Ou8ZSBkgZuwvO4VaTOV3j17JlEARn7WSY4B21AAH1g54P-1P3JhVo6714lv17vuizmCiXvJ71CoUgfkMddbswSPu4orZUzrJyoCWEPRL0Az4wf36e0vnIuVM-CQoPXdiYXIE/s640/IMG_20191014_193820.jpg" width="640" /></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Note* </b></span><br />
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<li><span face=""verdana" , sans-serif" style="font-family: verdana;">This sweet remains fresh for 8-10 days when kept refrigerated.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">This Halwa requires lots of patience and muscle power and also lots of ghee.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">You can add khoya too. Without Khoya too, this recipe is perfect. The end result will be almost the same.</span></li>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span></div>
<ul>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;"><b><a href="https://patraavali.aaryabhoomi.com/2019/10/traditional-moong-daal-halwa.html" target="_blank">Traditional Moong Daal Halwa</a></b></span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;"><a href="https://patraavali.aaryabhoomi.com/2019/09/besan-ka-halwa.html" target="_blank"><b>Besan ka Halwa</b></a></span></li>
</ul>
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<b><span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;">Happy Cooking :)</span></b></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com1tag:blogger.com,1999:blog-139187370725695159.post-81565164313468756522019-10-12T23:34:00.001-07:002021-05-26T06:19:15.108-07:006 Best Egg Substitutes for Baking <div dir="ltr" style="text-align: left;" trbidi="on">
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Whenever it comes to cakes or cookies, many of the vegans and vegetarians are concerned. So hold on there, eggs are no more essential part of cakes and cookies. In this blog, we will find out the vegan and vegetarian replacements of egg for cakes and cookies. We will also find out,</span></div>
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<ul>
<li><span face=""verdana" , sans-serif" style="font-family: verdana; text-align: left;">Best Egg Substitutes For Baking Recipes</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana; text-align: left;">How To Use Them</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Quantity of Substitute for replacing egg</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY__8AqvTA65L4AJaSZGnA-rkWBNdsfRj0JtglSF5Dk4WdeMcEjN0nQvI4ovYLAJRQYpvTZBNQrznmJA_dqjghHpO3QyXi9WK3SrubpesRJwypdIYkVTzFhXf9D059Qqxyxw1cquHGpcM/s1600/Slide1.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="720" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY__8AqvTA65L4AJaSZGnA-rkWBNdsfRj0JtglSF5Dk4WdeMcEjN0nQvI4ovYLAJRQYpvTZBNQrznmJA_dqjghHpO3QyXi9WK3SrubpesRJwypdIYkVTzFhXf9D059Qqxyxw1cquHGpcM/s1600/Slide1.JPG" /></span></a></div>
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<b style="text-align: left;"><span face=""verdana" , sans-serif" style="color: #3d85c6; font-family: verdana;">MOST COMMONLY USED EGG SUBSTITUTES FOR BAKING ARE:</span></b></div>
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<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Mashed Banana</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Apple sauce</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Ground Flax Seeds mixed with water</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Yogurt (dairy free or regular)</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Buttermilk</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Sweetened Condensed Milk</span></li>
</ul>
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<span style="text-align: left;"><span face=""verdana" , sans-serif" style="font-family: verdana;">1 egg is roughly 1/4 cup (4 tablespoons/60 g/2 oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Banana</b> is a substitute for eggs in baking recipes.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Yogurt</b> is a substitute for eggs in Baking.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Applesauce</b> is a substitute for eggs in baking.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Flax seeds mixed with water</b> is a substitute for eggs in baking. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Sweetened Condensed Milk</b> is a substitute for eggs in baking.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Buttermilk</b> is a good substitute for eggs in baking.</span></div>
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<span style="font-family: verdana;"><span style="text-align: left;"><span face=""verdana" , sans-serif"><b>Silken Tofu </b></span></span><span style="text-align: left;"><span face=""verdana" , sans-serif">is a substitute for eggs in baking.</span></span></span></div>
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<span face=""verdana" , sans-serif"><b><span style="color: purple; font-family: verdana;"><u>HOW TO SUBSTITUTE EGG FOR CAKES AND CUPCAKES </u></span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKnY9vL3ZFnuSiyGzSP2sgeQKYCP__UEG85IqILqHAEhPljLqSGnEUmDE6OHUhKYzMq5WdITOJvP3p1rE5DucWFmHPCo4UgDB0B2NYV4w5G6cqSg_41b7kquYIS6ELVvgehqhtrzgd2A/s1600/Slide3.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="720" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKnY9vL3ZFnuSiyGzSP2sgeQKYCP__UEG85IqILqHAEhPljLqSGnEUmDE6OHUhKYzMq5WdITOJvP3p1rE5DucWFmHPCo4UgDB0B2NYV4w5G6cqSg_41b7kquYIS6ELVvgehqhtrzgd2A/s1600/Slide3.JPG" /></span></a></div>
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<span face=""verdana" , sans-serif"><span style="color: #3d85c6; font-family: verdana;"><b>FOR EACH WHOLE EGG, YOU CAN SUBSTITUTE IT WITH ONE OF THE FOLLOWING:</b></span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Banana (</span><span face=""verdana" , sans-serif">medium </span><span face=""verdana" , sans-serif">size) ------- </span><span face=""verdana" , sans-serif">1/2 </span><span face=""verdana" , sans-serif">mashed</span><span face=""verdana" , sans-serif"> </span></span></div>
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<span face=""verdana" , sans-serif">Apple sauce ------------------- </span><span face=""verdana" , sans-serif">1/4 cup (4 tbsp)</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">Buttermilk -------------------- </span><span face=""verdana" , sans-serif">1/4 cup (4 tbsp)</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Silken Tofu ------------------- </span><span face=""verdana" , sans-serif">1/4 cup (4 tbsp)</span><span face=""verdana" , sans-serif"> </span></span></div>
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<u style="color: purple;"><b><span style="font-family: verdana;">HOW TO SUBSTITUTE EGG FOR COOKIES AND BROWNIES</span></b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HjflFWkUNbI3b8e7aUgdghDeZALSv7G9b2OhRQ16jmf5r1jHlr7NyZxFyvcfiZwLI03kv__sQPU9dHxlinWWwcMcPQyjmBDRa7oTi4vcYszO9g6fC4pAFJyvuqWr7Uyq-xrZRkGME6g/s1600/Slide2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="720" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HjflFWkUNbI3b8e7aUgdghDeZALSv7G9b2OhRQ16jmf5r1jHlr7NyZxFyvcfiZwLI03kv__sQPU9dHxlinWWwcMcPQyjmBDRa7oTi4vcYszO9g6fC4pAFJyvuqWr7Uyq-xrZRkGME6g/s1600/Slide2.JPG" /></span></a></div>
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<b style="text-align: left;"><span style="color: #3d85c6; font-family: verdana;">FOR EACH WHOLE EGG, YOU CAN SUBSTITUTE IT WITH ONE OF THE FOLLOWING:</span></b></div>
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<b style="color: #660000; text-align: left;"><span style="font-family: verdana;"><br /></span></b></div>
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<span style="text-align: left;"><b><span face=""verdana" , sans-serif" style="color: #660000; font-family: verdana;">EGG SUBSTITUTES FOR COOKIES</span></b></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"> Ground flax seed --------------- </span><span face=""verdana" , sans-serif">1 tbsp </span><span face=""verdana" , sans-serif">+ 3 tbsp water</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">Sweetened Condensed Milk ---- </span><span face=""verdana" , sans-serif">1/4 cup (4 tbsp) </span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif" style="color: #660000;"><b>EGG SUBSTITUTES FOR BROWNIES</b></span></span><br />
<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif" style="color: #660000;"><b><br /></b></span></span><span face=""verdana" , sans-serif">Ground Flax Seed ------------ </span><span face=""verdana" , sans-serif">1 tbsp </span><span face=""verdana" , sans-serif">+ 3 tbsp water</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Banana </span><span face=""verdana" , sans-serif">(</span><span face=""verdana" , sans-serif">medium size)</span><span face=""verdana" , sans-serif">-------- </span><span face=""verdana" , sans-serif">1/2</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">mashed</span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Apple sauce --------------------</span><span face=""verdana" , sans-serif">1/4 cup (4 tbsp)</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Yogurt (vegan or regular) -----</span><span face=""verdana" , sans-serif">1/4 cups (4 tbsp)</span><span face=""verdana" , sans-serif"> </span><br />
<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Buttermilk --------------------- </span><span face=""verdana" , sans-serif">1/4</span><span face=""verdana" , sans-serif"> cup (4 tbsp)</span><br />
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<span face=""verdana" , sans-serif">*Silken Tofu -------------------- </span><span face=""verdana" , sans-serif">1/4 cup (4 tbsp)</span><span face=""verdana" , sans-serif"> </span><br />
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b><span style="color: #3d85c6;">NOTES*</span><span style="color: #660000;"> </span></b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Flax seeds</b> as an egg substitute</span><span face=""verdana" , sans-serif">,</span><span face=""verdana" , sans-serif">1 tablespoon ground Flax Seed + 3 tablespoon water = 1 egg.</span></span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Grind the Flax Seeds in a coffee grinder, mix with water. Allow it to rest till it becomes gelatinous, then use.</span></li>
<li><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Tofu</b> as an egg substitute,</span><span face=""verdana" , sans-serif">1/4 cup blended Silken Tofu = 1 egg.</span></span></li>
<li><span style="font-family: verdana;"><span face=""verdana" , sans-serif">In a blender blend it </span><span face=""verdana" , sans-serif"> until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.</span></span></li>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy Baking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-91049126639185568462019-10-12T04:28:00.002-07:002021-05-26T06:20:35.160-07:00Balushahi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Balushahi is a traditional Indian</span><span face=""verdana" , sans-serif"> sweet. It</span><span face=""verdana" , sans-serif"> is very similar to a glazed donuts in terms of ingredients, but differs in taste and texture.</span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsar0iDHd2-zqcpmYC2rI0Ix1xrR7qzlYU5dAfEJDx_wrxjeJR4vsre4L5WZNUVzLdKp54qfBmwhywOK4irqpChQapXJd9URwsqiXEqSwtuegoNC95Ajh8i8YvFZ9iRBYY2GKxFOZjqTA/s1600/IMG_20191012_161611.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsar0iDHd2-zqcpmYC2rI0Ix1xrR7qzlYU5dAfEJDx_wrxjeJR4vsre4L5WZNUVzLdKp54qfBmwhywOK4irqpChQapXJd9URwsqiXEqSwtuegoNC95Ajh8i8YvFZ9iRBYY2GKxFOZjqTA/s1600/IMG_20191012_161611.jpg" /></a></span><br />
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<span face=""verdana" , sans-serif"><b>Ingredients</b></span><br />
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<span face=""verdana" , sans-serif">All purpose flour ---------- 2 cups</span><br />
<span face=""verdana" , sans-serif">Baking powder ------------ 1 tsp</span><br />
<span face=""verdana" , sans-serif">Ghee ----------------------- 1/4 cup</span><br />
<span face=""verdana" , sans-serif">Sugar ---------------------- 2 cups</span><br />
<span face=""verdana" , sans-serif">Saffron strands ------------ 20 to 30</span><br />
<span face=""verdana" , sans-serif">Green cardamom --------- 6 to 8</span><br />
<span face=""verdana" , sans-serif">Pistachios ----------------- 15 to 20</span><br />
<span face=""verdana" , sans-serif">Salt ----------------------- 1/4 tsp</span><br />
<span face=""verdana" , sans-serif">Ghee/ Oil for frying </span><br />
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<span face=""verdana" , sans-serif" style="color: #666666; font-size: large;"><b>Let's Start</b></span><br />
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<span face=""verdana" , sans-serif"><b>Step 1.</b> In a bowl take all purpose flour, baking powder and ghee, and mix them well. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 2</b>. Add water in small portions to make dough. </span><span face=""verdana" , sans-serif">Make sure you just bind it, Keep it aside for 20 to 30 minutes to set.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 3.</b> Take sugar in a sauce-pan, add 1 cup of water to it. Heat it until the sugar dissolves in water.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 4.</b> Sugar syrup should be a single thread, when sugar syrup is ready,Turn off the heat.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 5.</b> Now add cardamom powder and saffron to the syrup and mix it. Cover the syrup, so that it doesn’t </span><span face=""verdana" , sans-serif">cool down quickly.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 6.</b> Now flatten the dough with hands, cut it into half and stack it, flatten again. Continue this for at least three times. This is to make dough layered.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 7.</b> Meanwhile heat up a wok and add ghee for frying.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 8. </b>Roll the dough in cylindrical shape and then cut it into equal sized balls. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 9. </b>Give round shape to each ball and press it in the middle, to make a hole in the middle. Give it a round shape. </span><span face=""verdana" , sans-serif">Make all the Balushahi likewise.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 10.</b> Now fry these doughnut shaped Balushahi in the ghee, at a low flame. W</span><span face=""verdana" , sans-serif">hen they start floating over the ghee and become golden brown from below, flip them. </span><br />
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<span face=""verdana" , sans-serif"><b>Step 11.</b> Slightly increase the flame and fry well until the balushahi balls become golden brown from all sides. </span><span face=""verdana" , sans-serif">When fried and ready, take it out.</span><br />
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<span face=""verdana" , sans-serif"><b>Step 12. </b>Dip all the Balushahi in the sugar syrup. Leave it for half an hour. After half an hour, t</span><span face=""verdana" , sans-serif">ake out the Balushahi and </span><span face=""verdana" , sans-serif">garnish with pistachio.</span><span face=""verdana" , sans-serif"> </span><br />
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<span face=""verdana" , sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGe5tLNrDq0Y40fJVkF8Dwh9OC4XUgOzDBDXnij5KY5hRe44r-HX9Z0Aj41USvyQmluZ7umPYLEqAqcSdXdSaWBvrLzKHFRlQroyx7KJA5FZd7Ez1uzZ3Whj7KxXz2hPLEe3sCchiqHAo/s1600/IMG_20191012_162015.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="732" data-original-width="1085" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGe5tLNrDq0Y40fJVkF8Dwh9OC4XUgOzDBDXnij5KY5hRe44r-HX9Z0Aj41USvyQmluZ7umPYLEqAqcSdXdSaWBvrLzKHFRlQroyx7KJA5FZd7Ez1uzZ3Whj7KxXz2hPLEe3sCchiqHAo/s1600/IMG_20191012_162015.jpg" /></a></span><br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyM3hJ-FZCsijWdacoqmB8br7h4pYP5kc0D7-VFyPQ3YqpQpcUA55AcJsAiBRmo85nY-otYxxJ66NaLmRD9COveaKjeZr9mCBkLbKTyznw3Yju96iVlTQ9K4A2g_RP2Puq3CulI0Wk5w/s1600/IMG_20191012_144506.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyM3hJ-FZCsijWdacoqmB8br7h4pYP5kc0D7-VFyPQ3YqpQpcUA55AcJsAiBRmo85nY-otYxxJ66NaLmRD9COveaKjeZr9mCBkLbKTyznw3Yju96iVlTQ9K4A2g_RP2Puq3CulI0Wk5w/s1600/IMG_20191012_144506.jpg" /></span></a><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><br /></span>
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<span face=""verdana" , sans-serif"><b>Note*</b></span><br />
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<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If the ghee seems too hot then then turn off the flame for 2 to 3 minutes and let it cool. Turn on flame, put the Balushahi to fry.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Balushahi can be stored in refrigerator and eaten upto 15 days.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">15 Balushahi are ready with this quantity of dough.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Do not use rolling pin to flatten the dough.</span></li>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="text-align: left;"><b><span style="color: orange;"> Happy Cooking :)</span></b></span><span style="text-align: left;"> </span></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0tag:blogger.com,1999:blog-139187370725695159.post-79075486275242476802019-10-08T01:31:00.002-07:002021-05-26T06:21:14.068-07:00Cabbage Wrap<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><b>Cabbage is Versatile, E</b></span><span face=""verdana" , sans-serif"><b>xtremely Affordable and Delicious.</b></span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Cabbage is an exceptionally healthy food, it is loaded with fiber, </span><span face=""verdana" , sans-serif">high in <b>vitamins C </b>and <b>K </b>and</span><span face=""verdana" , sans-serif"> very low in calories. </span><span face=""verdana" , sans-serif">It can be eaten raw or cooked and can be added to a wide variety of dishes like salads, soups, stews.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">With so many health benefits, thou cabbage deserves the </span><b>spotlight</b><span face=""verdana" , sans-serif"> sometimes and </span><b>some room on your plate.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Wwly3NOZn1RpCayA-gaageWOWLwDGvOBBRFQnzDzN2bMgRJEAhQEzirkB4VN30XPLewZXeK2hyphenhyphen03lajR-JZLx-C-X3xkTYJq31Q4YuKwSPBTEAlZgSNbX2Ru5TeGZO-diyPoruevIw/s1600/IMG_20191008_134250.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Wwly3NOZn1RpCayA-gaageWOWLwDGvOBBRFQnzDzN2bMgRJEAhQEzirkB4VN30XPLewZXeK2hyphenhyphen03lajR-JZLx-C-X3xkTYJq31Q4YuKwSPBTEAlZgSNbX2Ru5TeGZO-diyPoruevIw/s1600/IMG_20191008_134250.jpg" /></span></a><span style="font-family: verdana;"><b style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: left;"></b></span></div>
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Ingredients</b></span><br />
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<span style="font-family: verdana;"><span face="verdana, sans-serif">Small Cabbage ------------ 1</span><br />
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Paneer --------------------- 100 grams</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Capsicum ------------------ 1 large </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Onion ---------------------- 1 medium size</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Ginger --------------------- 1 inch </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Garlic ---------------------- 5 to 6 </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Green chili ----------------- 1 to 2</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Soy sauce ----------------- 1 tbsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Vinegar -------------------- 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Green chili sauce ---------- 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Hot & Sweet sauce -------- 1 tsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Oil -------------------------- 2 tbsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Small Carrot --------------- 1</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Tomato --------------------- 1 medium size</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Cucumber ------------------ 1</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Chopped Cilantro ---------- 1 tbsp</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Lemon juice ---------------- 1/2 tsp</span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Salt as required</span> <span face=""verdana" , sans-serif">------------ :)</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">Sprouted mung bean as required (optional)</span></div>
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<span face=""verdana" , sans-serif" style="color: #666666; font-family: verdana; font-size: medium;"><b>Let's Start</b></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif" style="color: #666666; font-size: small;"><b>Step 1.<span style="color: #666666; font-size: large;"> </span></b></span><span face=""verdana" , sans-serif">In a bowl add finely chopped carrot, cucumber, tomato and cilantro, add sprouted mung beans, pinch of salt and lemon juice. Mix it well and keep it aside.</span></span></div>
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<span style="font-family: verdana;"><b>Step 2. </b><span face=""verdana" , sans-serif">In a pan put oil, and heat it on a high flame. Now add finely chopped ginger, garlic and green chili. Stir for 1 to 2 minutes on flame high.</span></span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 3.</b> Now add chopped onion, capsicum, stir for couple of minutes. Do not cook too much, otherwise capsicum will lose the crunch. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 4.</b> After couple of minutes add soy sauce, vinegar, green chili sauce and hot & sweet sauce, mix it well.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 5.</b> Now add chopped Paneer and toss it well. Add salt if required, turn off</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;">the heat.</span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 6.</b> Take a sauce-pan, add water and 1/2 tsp of salt, let the water come to boil, now add the cabbage leaves one by one and keep them for 30 to 40 seconds. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 7.</b> Take out the cabbage leaves from the sauce-pan. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Step 8. </b>Now take the cabbage leaves add filling and enjoy. </span></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Serve hot!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMFEaVu0WxNHdIrZ670Ww38yjIBbmEoL0g8WZ1VoOVUyL4dirJ8qgwQ71-cMF2wZw9u-qd_FAeXtJxzlsSiHQjuUC3DB60tcDHT4n5GIbo1sB_RXNUJ9SViA32YBnTx4WYSrZ2IIKJR0/s1600/IMG-20191008-WA0016.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMFEaVu0WxNHdIrZ670Ww38yjIBbmEoL0g8WZ1VoOVUyL4dirJ8qgwQ71-cMF2wZw9u-qd_FAeXtJxzlsSiHQjuUC3DB60tcDHT4n5GIbo1sB_RXNUJ9SViA32YBnTx4WYSrZ2IIKJR0/s1600/IMG-20191008-WA0016.jpg" /></span></a></div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><b>Note* </b></span></div>
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<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Do not make filling on low or medium flame, make it on high flame and keep tossing so that filling does not get burnt.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Paneer can be replaced with Tofu or Chicken.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Vegetables can be added of yours choice. You may also add boiled chickpeas and/or boiled kidney beans.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Cabbage leaves can be replaced with Lettuce leaves, iceberg lettuce would be ideal.</span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">If using lettuce, skip <b>step 6 and 7</b>. </span></li>
<li><span face=""verdana" , sans-serif" style="font-family: verdana;">Sauce can be adjusted as per taste.</span></li>
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<span face=""verdana" , sans-serif" style="color: orange; font-family: verdana;"><b>Happy cooking :)</b></span></div>
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Supriya Rajhanshttp://www.blogger.com/profile/09678232431398877840noreply@blogger.com0