Layered Karanji (Gujia)

 

Maharashtrian Karanji also known as Gujia or Ghugra is a traditional sweet, commonly prepared by Maharashtrians during the festival of Diwali and Holi. So enjoy your sweet mouth melting Gujia / Karanji  in this Holi.
HAPPY HOLI everyone :)

Ingredients:-------------------------------------

1. Dry coconut:---------------------- 2cup (grated or flakes or take dessicated coconut)
2. Sugar:----------------------------- 1 1/2 cup (depend on your taste)
3. Poppy seeds:-------------------- 2tbsp (roasted)
4. Cardamom:----------------------- 6-7 (roasted)
5. Pinch of nutmeg.
6. Dry fruits:-------------------------- 3-4 tbsp (optional)
7. All purpose flour (maida):---- 2 cup.
8. Samolina (rawa):--------------- 1/2 cup.
9. Cornflour:------------------------- 3 tbsp.
10. Ghee:------------------------------ 1/2 cup (melted)
11. Pinch of salt.
12. Oil / Ghee to fry.

Method:---------------------------------------------

1. In a big bowl add flour, salt and semolina and add 1tbsp of ghee, add water and make a rough dough.
2. Cover it with wet cloth (cotton cloth), and keep aside for 3 hrs.
3. Meanwhile in a bowl add cornflour and melted ghee and  (mix it with our hand) mix it for at least 5-7 mins
4.  
5. Or till you get a smooth and creamy paste texture cover it and keep aside.
6. In a kadai add desiccated coconut and keep on low flame, stir continuously so it wont burn
7. After few mins coconut will change the colour stir it till it gets slightly brown in colour put coconut to cool.
8. In a blender blend sugar, roasted poppy seeds and cardamom. and pour sugar mixture in coconut by adding dry fruits, nutmeg and  mix it nicely
9. After 3 hrs, make 5 small balls of the dough and blend it in mixer, you will get a smooth dough.
10. Knead them with 1/2 tsp ghee and cover them in damp cloth.
11. Make a small ball and roll it with the help of rolling pin about 5-6inch, make a small roties and keep aside (4 at a time)
12. Take one roti on board add cornflour paste
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18. Place the another on top of it, repeat and roll the 4 roties properly.
19. Then cut them in  1inch distance, cover them in damp cloth
20. Now, take one of the small dough piece and with the help of rolling pin, shape it into small circular poori, 3-4" in diameter.
21. Divide the poori into half, pour in 1-2 tbsp of the coconut  on one side, and carefully fold the other half.
22. Closing the poori-shaped dough completely, in order to shape these poories, press them on the cutting board
23. and carefully remove the extra dough using a karanji spoon or cutter. 
24. Once done, keep it aside to be fried.
25. Repeat the same procedure for the remaining dough balls and cover the prepared karanji's with cloth
26. Finally, deep fry all the prepared karanji's in to oil, turning them continuously till they turn golden brown.

Kesari Thandai

Thandai, a milk based summer drink is synonymous with our Indian festival Holi. An exotic mix of spices, nuts and full fat milk go into making of this cooling summer drink. Rejoice the festival of colours with this refreshing drink. HAPPY HOLI Everyone :)

Ingredients :---------------------

1. Milk:---------------- 1 lt.
2. Almond:------------- 1/2 cup (soak at least 3 hrs in water)
3. Cashew :------------ 2tbsp (soak at least 3 hrs in water)
4. Poppy seeds:------- 1tbsp (soak at least 3 hrs in water)
5. Melon seeds:------- 2tbsp.
6. Fennel seeds:------- 2tbsp.
7. Cardamom:--------- 6-7
8. Black pepper:------ 7-8
9. Sugar:--------------- 6tbsp (depend on taste)
10. Water:-------------- 3/4 cup
11. Saffron essence :-- 1/2 tsp or (Rose water)
12. Saffron:------------ 1tbsp (strands)

Method:---------------------------

1. Boil milk add sugar and allow to dissolve.
2. Once the sugar gets dissolved. Turn off the flame and allow to cool.
3. Meanwhile peel almonds and place in a bowl.
4. To this bowl, add drained melon seeds, poppy seeds, cashew nuts, fennel seeds, pepper's and cardamom
5. Grind all these to a fine smooth paste.
6. Add 1/4 cup water and grind further to smooth paste.
7. Strain the mix through the fine strainer or cheesecloth.
8. Return the left over ground paste to the blender with rest  of the water.
9. Blend again and extract the liquid once more.
10. Discard remaining ground mash.
11. Mix the almond liquid, milk and saffron essence or rose water.
12. Thandai is ready to serve over the crushed ice.
13. Garnish with saffron strands, always serve chill Thandai :)

Beetroot Dip in Pineapple juice.

 

Unsurprisingly, the hero of this dip recipe is fresh beetroot at its sweet, earthy, deep-red best. It's cooked then mixed with creamy yoghurt and garlic for a deliciously simple homemade side dish or starter.

Ingredients:---------------------------

1. Beetroot :-------------- 3 medium (cooked for 10 mins in water)
2. Garlic:------------------ 5 (peeled and grated cloves)
3. Ginger:------------------ 1tsp (grated)
4. Cumin powder:--------- 2 tsp (freshly made)
5. Mustard seeds:--------- 2tsp.
6. Asafoetida (hing):------ 1/2 tsp.
7. Hung curd:-------------- 3tbsp.
8. Lemon juice:------------ 1tsp.
9. Granulated sugar:------- 2tsp.
10. Olive oil:---------------- 2tsp.
11. Pineapple juice:--------- 4tsp.
12. Chilli powder:----------- 1tsp.
13. Coriander for garnish.
14. Salt to taste.

Method:-------------------------------

1. Cook the beetroot's in water, after 10 mins remove them and put them in ice water.
2. Keep aside for 5mins, meanwhile in a big bowl add hung curd.
3. Whisk it till it get you a creamy texture.
4. Then add pineapple juice,sugar,cumin powder,chilli powder, grated garlic and ginger mix it nicely.
5. Then remove the beetroot's from ice water and blend till it become smooth.
6. Pour the beetroot in a curd bowl mix it.
7. Put the small kadai/wok on a low flame add 1tsp of oil 
8. As it get slightly hot add mustard seeds and asafoetida put down from flame.
9. Put the oil in beetroot mix, add salt 
10. Last add oil and lemon juice mix and garnish with coriander leaves.
11. I love this dip with any veg, non-veg starter, also veggies like carrots, cucumber etc...

Gingery Orange Shortbread

 

 Shortbread biscuits are one of my favourite biscuits. Take a bite and they just melt in you mouth. This is perfect recipe for the beginners like me :)

Ingredients:------------

• Butter:------------125g (cubed)
• Icing sugar:-----------50g + extra for dusting.
• All-purpose flour (maida) :---100g.
• Cornflour:-------------25g.
• Almond:---------------25g (grond)
• Orange:----------------1 (zested)
• Orange juice:------------2-3tbsp
• Fresh ginger:-----------------1tbsp(grated)

Method:---------------------------

• In a big bowl rub the cubed butter into icing sugar,
• Then mix flour, cornflour,ground almonds, grated ginger and the orange zest.
• Stir in the orange juice and bring together to a dough.
• Chill for 30 mins. then roll out on a parchment lined baking tray
• Bake at 180c for 15-20 mintues or until golden
• Slice into fingers, cool then dust with icing sugar.

Methi Ajwain Khakhra

Khakhra is basically from Gujarati cuisine. khakhra's are thin crackers made from flour's it is served usually during breakfast, they are roasted to provide a delicious, crunchy & healthy snack enjoued with a selection of pickles/chutney's. this is a perfect recipe those who want to loose weight.

Ingredients:----------------------

1. Methi (fenugreek):---------------- 2cup (washed and chop roughly)
2. Coriander:---------------------1/2 cup (washed and finely chopped)
3. Fresh Cumin powder:-----------------3 tsp (roast the cumin)
4. Kasuri methi:-------------------2tsp (optional)
5. chilli powder:------------------------3tsp
6. Turmeric powder:--------------2tsp
7. Chaat masala:-------------------------2tsp
8. Ajwain (carom seed):-------------------------2tsp (roasted and crushed)
9. Saunf (fennel seed):-----------------------------------1/2 tsp (roasted and crushed)
10. Wheat flour:-------------------3cup
11. Besan (gram flour):-------------------1/2 cup
12. Salt to taste
13. Water to mix
14. Oil.

Method:----------------

1. In a big bowl add flour's and all the spices, mix all together.
2. Add water ( knead to normal dough not to soft not to hard).
3. Knead it properly, add 1tsp oil and knead it again for 3mins keep aside for 15 mins.
4. Now divide into equal portions, roughly the size of golf ball.
5. Apply flour to the ball. alternatively, you can dust the rolling board with flour.
6. Now start rolling the ball into flat and very thin round circle.
7. Take a non stick tawa/pan keep it on high flame.
8. As tawa gets hot shift it to medium, put the rolled out chappati (khakhra) on it to cook.
9. Cook each khakhra lightly for a few secounds on both sides on a tawa.
10. Apply a little oil and cook again on a slow flame until crisp using pressure with help of a cloth/wooden masher.
11. Remove from the flame and allow to cool.
12. Store in an air-tight jar.

Basa Fish Curry.

Its a very yummy, instant fish curry and it taste very nice with steam rice and fried papad.

Ingredients:-------------------

• Basa Fish:--------------- 500gm (boneless and fresh) (cut into medium pieces)
• Tomato purée:---------- 4 tbsp.
• Onion :------------------ 2 (roughly chopped)
• Onion:------------------- 1 (finely chopped)
• Tomato :---------------- 2 (roughly chopped)
• Ginger n Garlic paste:------- 3tsp.
• Tamarind:-------------- 1tbsp (soak in warm water)
• Chilli powder:--------- 2tbsp.
• Mustard seeds:--------- 1tsp.
• Turmeric:--------------- 1tsp.
• Fish masals:------------ 1tbsp.
• Coriander:-------------- 2tbsp ( finely chopped)
• Mustard oil:------------- 4tbsp.
• Salt to taste.

Method:-------------------------

• Wash the fish and rub with some salt and turmeric, keep aside.
• In a microwave base bowl add roughly chopped onion, tomato, ginger garlic paste, tamarind, chilli powder, fish masala(1tsp) add oil 1tbsp, and microwave it for 4-5mins. (or till onion gets soft)
• After 5mins grind it till you get's a fine paste.
• In a non-stick pan add 2tbsp oil, as the oil heated add fish after 2mins, turn it for another 2mins.(or till it gets cook)
• In a kadai/pot add remaining oil, after 1min add mustard seeds as they started popping.
• Add the onion, tomato mixture stir it for 3mins then add tomato purée.
• When the mixture start separating oil add water and boil it for 9-10mins on medium flame.
• Then add the basa fish , fish masala and salt .
• Cover it for another 5mins on low flame.
• Garnish it with coriander, serve with steam rice and fried papad.