Doodhi (Lauki) Halwa.

Doodhi (Lauki) halwa though the name sound unusual, this dessert is delicious. Sweet Indian dessert made of bottle gourd. This traditional dessert are often the most comforting and will surely fill you up with warm, happy thoughts!!! try these easy no-fuss halwa recipe and share the joy. Buy the way I like it when its hot or just removed from refrigerator, eat it any way it just taste yummy :)

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

• Lauki :------------------ 4 cups (finely grated)
• Milkmaid (condensed milk) :------------------ 1/2 tin (200g)
• Ghee:------------------- 5 tbsp
• Dry fruits:----------------- 1/2 cup (roughly chopped almond, cashew, raisins)
• Cardamom powder:------------ 1tbsp 
• Green colour:-------------------------------------- 1/4tsp (optional)
• Sugar:------------------------------------- 3tbsp (depend on the taste)
• Milk:------------------------------ 1 cup (150ml)
• Saffron thread:------------------------- 1 pinch
• Dry fruits:------------------------------------------ 2tbsp (for garnish)

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

• Heat the 4 ghee in a kadai, add dry fruits and fry till golden grown.
• In a same kadai add grated lauki and sauté for few minutes.
• Add milk and cook till the lauki is soft, mix the green colour and stir well.
• Add the condensed milk and stir continuously then add sugar and stir till the mixture is thick.
• Sprinkle the cardamom powder and saffron threads, mix well.
• Pour 1 tbsp ghee and garnish with some dry fruits.

Tip:-----------------------------------------------------------------

• Before adding sugar taste it.
• Add freshly made cardamom powder it will give your halwa a nice different taste.
• Because we are not using khova, use full cream milk.

Rajasthani Laal Murg.

 
 
 
 
 

This dish (rajasthani laal maas) specially made with goat meat but i tried with chicken. The Rajput Kings of Rajasthan were known to be fierce hunters and lovers of meat. Literally a red hot but delicious chicken curry from Rajasthan.... So give a try to this Rajputana dish. 

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

• Chicken :------------------------- 1kg.
• Onion:------------------------------------ 4 big (roughly chopped)
• Tomato:--------------------------- 3 big (make a purée)
• Ginger:-------------------------------------- 2tbsp (home-made paste)
• Garlic :----------------------------- 2tbsp (home-made paste)
• Kasmiri lal mirch powder:--------------------- 4tbsp (make a paste by adding 2tbsp water)
• Turmeric powder:---------------------- 1tbsp.
• Thick curd:----------------------------------- 2tbsp.
• Dry coconut:------------------------------------- 1/2 cup (roughly chopped)
• Coconut :------------------------------- 1/2 cup (roughly chopped)
• Mustard oil:-------------------------- 5 tbsp. (you can use vegetable oil)
• Dried Kasmiri chilli :--------------------------- 8 -10 ( soaked in water for 1hr)
• Pinch of red food colour.

For Masala:---------------------------------------------------

• Cloves:------------------------------------------ 8.
• Black cardamom:-------------------- 2.
• Bay leaf :--------------------------------- 4.
• Green Cardamom:-------------------- 4-5.
• Black pepper:-------------------------------- 7-8.
• Cinnamon:------------------------------ 1/2".

On top:--------------------------------------------------

• Lemon juice:----------------1 tbsp
• Ghee :------------------------------- 3 tbsp.
• Coriander for garnish.
• Salt to taste.

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

• In a big pan add 2 tbsp ghee as the ghee gets hot add chicken pieces roast them till slightly brown in colour (don't cook them) just for 3-4 mins.
• In another pan roast the masala and blend it, shift it in another jar and lid it properly so that the aroma will remain as it is.
• In same Chicken pan add dry coconut and stir it till it get nice golden brown colour.
• Remove the coconut from flame and keep it aside to cool.
• In the same kadai add 1 tbsp oil and pour chopped onion and stir it till it gets soft or brown in colour, keep it aside to cool.
• Then again in same kadai add fresh coconut and stir it till it get nice golden brown colour, keep it aside.
• After 5 mins blend onion, fresh and dry coconut, mix it properly with spoon, keep it aside.
• Last blend soaked kasmiri chillis by adding 1tbsp oil make a smooth paste.
• In a big pan add remaining oil, as the oil stated leaving smoke add the mixture of onion coconuts.
• Stir it for 3-4 mins, then add chilli powder paste  then and add turmeric, ginger garlic paste.
• Stir it for another 3mins then add tomato purée, blended soaked kasmiri chilli paste, red food colour and curd mix well and stir it till oil gets separate by adding 1 -2 tbsp water.
• Now add chicken pieces stir for 5mins and add water.
• Let it cook for 5mins then add roasted masala powder, salt and cook it for 10-15mins or till the chicken gets cook.
• Remove from flame and add lemon juice and ghee.
• Garnish with coriander.
• Serve hot with paratha/naan.

Kayree Kesar Panna

Drink Kayree (aam) Kesar Panna with some ice cubes its a perfect refreshing summer drink. I have added Kesar because i like the colour it gives to my Aam Panna a nice flavour. i love the combimation of elaichi and kesar. 

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

• Raw Mango :---------------------------- 1/2 kg.
• Sugar :------------------------------1/2 kg.
• Cardamom:------------------------------ 6-7 (Roast and rough powder).
• Black salt:-------------------------- 1 pinch.
• Kesar:-------------------------------------- 2 pinch.
• Ice cubes.

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

• Place the mangoes along with water in a sauce-pan and bring to a boil.
• Simmer for 10 min, then remove from flame,(alternately you can pressure cook the mangoes with water for 2 wishtle).
• Let them cool and then peel the mangoes and get the pulp with the help of spoon.
• Pour the pulp in a big bowl, add sugar and cardamom powder.
• Stir it nicely or blend it with hand blender for just second, (you have to keep some lumps of mango)
• Then add kesar and black salt give a nice stir.
• You can refrigerate the pulp in jar for 10 days.

How to make :-----------------------------------------------

• In a nice tall glass add 1tbsp of this pulp, add ice cubes with some kesar and add chilled water stir it.
• And your refreshing summer drink is ready whenever you want. 
• Enjoy your Kayree (aam) Kesar Panna :)

Khatti Aloo Curry

 

There are some side dishes that make the calories of a puri worthwhile. This Aloo Curry have always been my favourite. Hot puri and tange Aloo curry it feels yummy :)

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

• Potatoes:-------------- 3 large (boiled and cut in cubes).
• Tomatoes:--------------- 2 med (should be red).
• Onions:----------------- 2 med.
• Kashmiri chilli powder:---- 2 tbsp ( or as per taste).
• Turmeric:--------------- 1tsp.
• Curry leaves:------------ 7-9 leaves.
• Cumin powder:------- 1tsp.
• kasuri methi:------------ 1tbsp.
• lemon juice :---------- 1 1/2.
• Oil:----------------------- 2tbsp.
• Garam masala:------- 1/2 tbsp.

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

• In a blender add chopped onion, tomato,chilli powder, cumin powder and blend it till fine paste.
• In a low flame add 1 tbsp oil as the oil gets hot add chopped potatoes and stir it for 4 -5 mins.
• Remove them in a bowl in a same kadai add oil, curry leaves and pour the mixture of onion.
• Stir it till oil get separate.
• Add water about 1 1/2 glass and let it boil for 5mins.
• Then add potatoes kasuri methi, garam masala, salt and cook them for another 7-10 mins.
• Remove it from flame and squeeze the lemon juice.
• Garnish with curry leaves.
• Serve with hot puri.

Chocolate Chip Cookies

 
 
 





Cookies is a treat no matter what the age or occasion. and its all time favourite cookies of my daughter. Enjoy it with glass of cold milk :)

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

• Butter :--------------100g.
• Castor sugar:----------1cup.
• Brown suagr:----------1 cup.
• vanilla :----------------- 2tsp.
• Eggs:---------------------2.
• All purpose flour:--------------- 3 1/2 cup.
• Milk chocolate chip :---------------1cup.
• Dark chocolate chips:--------------1cup.

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

• Preheat oven to 180*C. Line baking trays with baking paper and set aside.
• In a big bowl  cream the butter with electric whisker then add sugar and brown sugar.
• Mix it until it get fluffy.
• Add eggs and vanilla mix it again.
• Pour the flour a little at a time pour chocochips and give a nice stir.
• Roll tbsp of the mixture into balls and place on the baking tray.
• Evenly spaced apart to allow for the mix to spread.
• Bake for 18-20 minutes or until golden
• Leave on the tray for 5 minutes and transfer to a wire rack to cool.
• And enjoy your cookies with cooled milk :)

Puran Poli ( stuffed sweet paratha )

 
 

Puran Poli is a Traditional Maharashtrian sweet. Any festival cannot be started or ended by Puran Poli. My mom is a super expert in making poli's and i still remember my childhood days, she and my grand mother used to make puran polis in bulk and they happily share with our neighbours too. Me and my friends used to sit outside the kitchen with plates in hand and hot poli's smeared with ghee are served on our plates. A scrumptious, mouth-watering and delicious. It just melts in your mouth :)

Things you need:------------------------------

• Channa Dal (Bengal gram):----- 2cup.
• Jaggery:---------------------------- 1cup.
• Sugar:------------------------------ 1/2 cup.
• All purpose flour(maida):-------- 1 1/2 cup.
• Wheat flour:----------------------- 1/2 cup.
• Cardamom:------------------------ 1tbsp (powder)
• Jaifal (nutmeg):------------------- 1/2 tsp( powder)
• Oil:--------------------------------- 2 tbsp.
• Ghee to apply.
• Salt to taste, water.

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

• In a big Vessel boil 6 cup water, then add washed channa dal.
• Make the flame medium and let it cook.
• Meanwhile in a big bowl add flour's (maida and wheat flour), add salt mix nicely.
• Knead it by adding water and oil ( dont make a hard dough ) cover it with wet cloth and keep aside.
• The dal will take  minium 30 mins to cook, to see if it is cook (take one dal and press in between two fingers as it press nicely your dal is done).
• Cool the dal slightly and strain the dal using the strainer.
• In a Thick bottom kadai add the dal and sugar and chopped jaggery and low the flame.
• Stir continuously, first it will become slightly liquidy then slowly the mixture will get thicker in texture.
• As your spoon stand in between the mixture ( it should dry up completely ) your Puran is ready. Then add cardamom and nutmeg powder.
• When the puran mixture is hot/warm add the puran in Puran yantra, you will get very very soft puran, cover it when its done.
• Then take your dough blend it in a blender for few seconds.
• You will get a nice smooth dough knead it again with oil.
• Make a small balls, then roll out the balls to make a small pooris.
• Stuff those pooris with puran balls, roll them again into a ball (be sure you cover the puran)
• Roll out it nicely and slowly to make a chapatis (poli's)
• Heat a griddle and roast each poli with ghee. ( a pan with a flat base may also be used in place of griddle)
• Serve hot by applying ghee on both the sides of PURAN POLI.

Tips:-------------------------------------------

• If you don't want jaggery you can take 2 cup sugar.
• You can make the puran and keep in the freeze, it will remain for 6-7 days in air tight container.
• The dough should be very soft, otherwise your puran poli will not be soft.
• Knead the dough and keep it for 4-5 hrs, it will also give you a nice soft polis.
• Without puran just make a chapatis of this dough they also taste very yummy.

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.