I love people...love to talk with them..love to make food for others...I get great satisfection by making others happy ...and I always try to stay happpy...I am a hardcore theist.My best qoute is
"You Are For The lord
Not For others
You Are For The Lord
So for Others"
First of all cut the sweet potatoes in two pieces. Give 2 whistles in pressure cooker with less water and wait until the pressure cooker opens by itself.
Let the potato cool down . Peel the skin and then mash the boiled potato nicely. Now add milk powder, plain flour, suji and ghee and pinch of baking powder. Knead all of them properly .
Take a pan , add sugar and water and let them boil. When all the sugar dissolves in the water , boil for another 5 mins and then add two cardamom into it .
Apply ghee on your palm . Take small portion from the sweet potato dough and roll them like small balls .
Take a deep kadai and add oil into it . Let it become medium hot . Now add small balls one by one and fry in medium low flame until all becomes golden brown .
After frying , directly add into the sugar syrup . Serve cold .
This is a healthy gulab jamun recipe . Kids normally dont like to eat sweet potato easily, so this will be a good way to serve them this healthy vegetables. Please try at home and share your experience with me in comment box.
Whole garam masala : 2 cardamom, 2 cloves , 1 bay leaf, 1 cinnamon stick , 4-5 black pepper
Green chilli : 2
Ginger : 2″
Butter : 1 table spoon
Hing : one pinch
Cumin seeds : 1/2 tea spoon
Fresh cream : 2 table spoon ( optional )
Coriander powder : 1 tea spoon
Red chilli powder : 1 tea spoon
Turmeric powder : 1/2 tea spoon
Kasuri methi : 1/2 tea spoon
Coriander leaves : freshly chopped
PROCEDURE :
First of all , take a pan and add water. Now add tomato, ginger, green chilli , whole garam masala . Let them boil. Once get tender and cold , take out the bay leaf and make a fine paste with rest of all.
Shallow fry the paneers and half boil the peas.
Now take a kadai , add oil and butter. Add cumin seeds and hing . Now add grated ginger and green chilli . After few seconds add the masala paste . Add turmeric powder , red chilli powder , salt and sugar. Now cook for 1-2 min .
Add half boiled matar and kasuri methi. Cook in medium low flame for 4-5 mins. Now add the fried paneer and fresh cream and cook for another 5 mins in low flame. Now add 1 cup of water and mix well. Let it cook with lid for 5 mins.
Garnish with fresh coriander leaves .
Matar paneer is a favourite dish for many of us. It goes well almost with everything . But without onion and garlic people find it difficult to make . Please follow my recipe it will taste great and please share your experience with me in comment box.
Knead the momo dough using the plain flour and only with water. It will be a soft dough.Keep it with a lid for 15 mins.
Now take a kadai and add oil(oil will be little more in comparison to other recipes). Add ginger fry till light brown. Add all the chopped vegetables, salt and pinch of ajinomoto and in a medium high flame cook it until the water gets dry. Add freshly chopped coriander leaves.
Now take small portions, make round small balls and roll them very thin like small puries . Take 1.5 table spoon vegetables into this small puries and give them a shape like momo with the help of your palm and fingers.
On other side , put the momo stand on gas. In the lower bowl add water with some plain vegetables for clear soup . On the above section greeze the with oil first and then put all the momos in both the stands.cover with the above lid.Cook in medium high falme.
Repeat the process until all the momos are done.
PROCEDURE FOR MOMO CHATNEY :
Green chatney :
Boil tomato , green chilli and ginger together. Take out the tomato skin. Grind them with chopped coriander and salt . Add vinegar to it and mix well.
Red chatney :
Boil tomato , dry red chillies and ginger together. Take out the tomato skin . Grind them together with salt . Add vinegar to it and mix well .
Serve hot momos with clear soup and chatney . Its a very very tempting recipe. Every age group of people love this recipe . Please try this at home and share your experience with me in comment box.
Whole garam masala : 1 cardamom, 1 clove, small cinnamon stick, 3-4 black pepper and 1 dry chilli
Mustard oil : for frying and cooking
PROCEDURE :
First of all scrap parwal skin and cut both the ends and then split them in opposite direction on both ends. Then add salt and turmeric powder into them ,mix nicely and keep for some time.
Fry the parwal in mustard oil in medium low flame .Keep aside.
In the same oil add mustard seeds and all whole garam masala.Then add the chopped tometoes ,green chilli and salt and fry for some time. Then add poppy seeds and cashew paste together.
After this make a fine paste of mustard seeds and with a help of strainer , strain and add the juice only from the liquid mustard paste.Cook all together for sometime.
Then add the fried parwal and little water. Let them boil with lid for 5 mins.
Sprinkle mustard oil on top and mix again.
Serve hot with plain rice , paratha or roti. This is a very unique tastes recipe …Please try at home and share your experience with me in comment box.
Raw Jackfruit : 1 whole ( take out the outer hard skin and the inner hard part and seeds, then cut into medium pieces)
Potato : 2 medium ( cut into cube )
Green chilli : 3-4 ( cut lenghwise)
Whole garam masala : 2 cardamom,2 cloves, 1 ” cinnamon stick, 1 bay leaf, 4-5 black pepper(for tempering)
Masala paste : Ginger, 1 dry chilli, whole garam masala, fennel,cumin and coriander seeds each 1 tea spoon grind with water.
Tomato : 1 medium
Kasuri Methi : 1/2 tea spoon
hing : one pinch
Panch foron : 1/2 tea spoon
Turmeric powder : 1/2 tea spoon
Salt : tastewise
Sugar : 1/2 tea spoon
Red chilli powder: 1/2 tea spoon
Fresh coriander leaves : chopped
PROCEDURE :
First of all cut the kathal in proper way using oil on your palm and fingers. Its the difficult part. If you get store bought readymade kathal pieces can also use that.
Now put the pieces in pressure cooker with some salt and water and give just one whistle. Once the pressure gone,take out the pieces and fry them seperately in one pan . keep aside.
Now take a kadai, add oil. Add panchforon , all whole garam masala,and one pinch hing.
Now add potato pieces into it. Fry till golden brown .Now add Masala paste , tomato, green chilli, turmeric powder , salt , sugar and red chilli powder. Cook very well in medium low flame for min 7-8 mins. After this add the fried kathal and kasuri methi. Mix nicely all together.
Add 1/2 cup hot water and let them boil with lid for 5-6 mins in low flame. Add garam masala powder to it and mix. Add freshly chopped coriander leaves.
Serve hot with plain rice , parata or roti . Its a spicy tasty recipe . Everyone will love it for sure. Please try it at home and share your experience with me in comment box.
Whole garam masala : 2 cardamom , 2 cloves , 1 ” cinnamon stick , 1 bay leaf, 1 big cardamom, 4-5 black pepper.
Cumin powder : 1 tea spoon
Coriander powder : 1 tea spoon
Hing : one pinch
Kasuri methi : 1/2 tea spoon
Red chilli powder : 1 tea spoon
Turmeric powder : 1/2 tea spoon
Garam masala powder : 1/2 tea spoon
Fresh coriander leaves : 1-2 spoon ( chopped)
PROCEDURE :
First of all fry cauliflower florets until a bit brown in colour. Then fry the potato and when potato frying done almost 80% then add capcicum and fry for few seconds and take them all out.
In the same kadai add oil and let it become hot. Now add mustard seeds, cumin seeds, hing , all whole garam masala.
Now add ginger paste , green chillies and fry for some time. Add tomato paste , turmeric powder, red chilli powder , cumin and coriander powder , salt and cook until oil seperates . Now add kasuri methi and mix well .
Add all the fried vegetables and mix nicely in a very low flame with lid. Can add very less water. Let them become soft.
Once vegetables becomes soft add garam masala powder and fresh coriander leaves.
This recipe goes very well with roti , parata , chapati , naan and also plain rice. Please try at home and share your experience with me in comment box.
Take a big bowl. Add plain flour with all the ingredients except for sugar. Now mix them nicely first without water. Then add just 3-4 spoon water and mix all together until they all bind . Once it bind do not knead much . It will not be a smooth dough. keep it with cover for 15-20 minutes to set.
Now take small portions from it and give round flat shape and make a whole in between. But the whole will not be like donut.
Now take a pan , add sugar and boil until it becomes medium thick sugar syrup. Keep it aside . It should be medium hot during soaking the balusahi.
Take a thick pan , add oil. Deep fry all the balusahi in a very low flame until golden brown .
Put all the balusahi into the sugar syrup and flip them 2-3 times and take them out from the syrup.
Garnish with pistachios.
This sweet recipe liked by everyone as it is not very sweet. It has a crunchy texture along with the sweetness what most of the people like . Please try at home and share your experience with me in comment box.
After hanging the chhena for one hour , take a plate and mash it with your palm , add baking powder and suji and again mash for 10 minutes and make a small dough.
Make small portions from it and give them a perfect round shape .
Now take pressure cooker , add sugar and add 2 cups of water and let it boil until all the sugar gets diluted into water.
One by one add all the sweets into it and let them boil until they become double in size.Now close the lid and give 2 whistles .
Keep the cooker close for another 1 .5 hours.
Once become cold , keep inside fridge . And serve cold.
Rosgulla is a mouth watering dessert from east part of india and the most favourite and loved by everyone. Please try at home and let everyone enjoy this super tasty sweet wherever you stay and share your experience with me in comment box.
First of all take out only the mango pulp and grind it . Now take a non stick pan , add pulp and 4 table spoon sugar . Cook in a low flame until it becomes translucent . Then keep aside and let it become cool.
Moumita's Kitchen 